Well, I haven't had any updates because I have been out of town for the holidays. Actually, we are leaving again today so I won't have any real updates until next week. But, I thought I'd share some of my kitchen-related Christmas goodies!
Nigella Lawson's Feast cookbook. I just LOVE Nigella.
Amy Sedaris's I Like You: Hospitality Under the Influence. Well, I just love me some Amy, too.
A set of Le Creuset ramekins
A set of soup crocks
A mandoline!
A new vegetable peeler
A meat thermometer
A spice grater
A subscription to Cooking Light
YAY for new kitchen helpers!
Tonight I made Cook's Illustrated's penne alla vodka. It was great, and I had all the ingredients on hand, so even better.
I also made roasted asparagus, sourdough garlic bread, and some big azz meatballs for the side. I like my meat, and I don't eat that many carbs without a good protein source! :)
Cook's Illustrated Penne alla Vodka
So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the vodka to the sauce. If possible, use premium vodka; inexpensive brands will taste harsh in this sauce. Pepper vodka imparts a pleasant flavor and can be substituted for plain.
Serves 4
1 (28 ounce) can whole tomatoes , drained, liquid reserved
2 tablespoons olive oil
1/2 small onion , minced (about 1/4 cup)
1 tablespoon tomato paste
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/4-1/2 teaspoon hot red pepper flakes
Table salt
1/3 cup vodka
1/2 cup heavy cream
1 pound penne pasta
2 tablespoons minced fresh basil leaves
Grated Parmesan cheese , for serving
1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.
2. Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
3. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
4. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately
I used half and half because it's what I had on hand, and whole wheat penne.
Tonight we had grilled chicken paninis with oven "fries."
I marinated the chicken in olive oil, a little balsamic vinegar, salt, pepper, oregano, fresh basil and a clove of garlic (just cut it in a few huge pieces and laid the chicken breast on top) this morning.
When I got home, I threw it on the grill pan. I buttered up a little sourdoughy bread, added the chicken, sauteed mushrooms, fresh basil, smoked gouda, took the old Foreman grill out of moth balls and toasted that baby up. I could have used my grill pan and a heavy pan to press down on it, but I wasn't really thinking.
Cut a potato into slices and baked in the oven with a little spray oil and voila. Dinner is served.
First, I would like to say that this is one of the greatest inventions ever.
For an edge-lover like myself, this is fanfreakingtastic! This is from www.bakersedge.com and I would appreciate it from any last minute Christmas shoppers :)
Now, onto dinner. Tonight we had pork tenderloin in a sort-of cream sauce over brown rice. I have to say that my niche is preparing stuff from scratch, in a short amount of time. And, unlike that annoying Rachael Ray who has her mug plastered all over every damn box in the grocery store, my dinners actually DO take 30 minutes or less, mostly. :)
Here is one of our favorite dinners. I got the idea from a recipe I saw posted on allrecipes and have modified it to our liking. It's easy and quick, but it looks fairly elegant and like it took a lot more time. Not so much in my picture, of course, seeing as I am terrible at taking pics/presentation, but it COULD look pretty good. I am getting a little better with the pic of the chicken and the jambalaya though, don't you think?
Pork Tenderloin
1 tablespoon EVOO
1/4 cup chopped onion
1 cup fresh sliced mushrooms
1 tablespoon chopped fresh sage (dried works perfectly fine, just use a few dashes only because dried sage can be quite potent)
1 tablespoon chopped fresh parsley (again, dried will do the trick)
2 Tbsp sundried tomatoes, chopped (I use oil-packed)
1/2 lb. pork tenderloin, cut in medallions or strips
2 oz. proscuitto, diced (I get mine from the deli and ask that they chop it in one thick slice, so I can dice it easier)
1-2 cloves garlic, minced
1/3 cup chicken broth
1/3 cup heavy cream or half and half
salt and freshly ground pepper to taste
pine nuts for topping
Heat the oil in a skillet over medium heat. Add the onions and saute for 1-2 minutes. Add mushrooms, prosciutto, sage and parsley (only if you are using dried, if using fresh add later) and saute an additional 3 minutes. Add garlic and sundried tomatoes and saute 1-2 minutes, making sure the garlic doesn't burn.
Add the pork strips to the skillet and brown them, turning them over once, about 3 or 4 minutes.
Stir the broth into the skillet and season to taste. Bring to a boil and then reduce heat to low, simmering until pork is done. Stir in the cream (and fresh herbs if you are using them) to warm through.
We usually have this over brown rice, and top with toasted pine nuts. Sometimes I will toss in some spinach if I have it on hand. You can also add a little white wine to deglaze the pan, and/or a little corn starch mixture at the end to thicken the sauce a little.
Tonight we had one of my favorite, super easy dinners: roasted chicken leg quarters and potatoes. It takes about an hour to cook, but under 10 minutes to throw together.
First, peel and quarter (or eighth) the potatoes (I use 2 small or medium russets). Then, add some extra virgin olive oil and the juice of half a lemon to a baking dish. Add the potatoes and the chicken leg quarters to the baking dish, and turn them around to coat them with the EVOO (sorry) and lemon juice. Then, add salt, pepper and dried oregano to the chicken and potatoes. Flip them, and salt, pepper & oregano the other sides. Add about 1/3 cup of chicken broth to the pan (so it just covers the bottom of the pan, about 1/4" or so standing). Squeeze the rest of the lemon over the whole thing. Bake it for about an hour at 400*. Check on it 1-2 times to add chicken broth as necessary or baste the chicken with the juices.
For the last 12 minutes the chicken was cooking, I threw some asparagus in the oven. On a baking sheet, just toss the spears in a little EVOO, add some salt and pepper and roast for 10-15 minutes depending on how done you want them.
Sorry for the lack of pictures of the following, but let's just say both were made on hurried/bad nights.
Last night I made Giada's thimbles and mushrooms. They were just eh. Admittedly I used half and half instead of cream but I don't think that had anything to do with it. They just didn't have quite enough flavor and I even added a garlic clove. I also flattened some chicken breast, lightly floured it and cooked it in an olive oil/butter mixture to add to the pasta.
I also made Sara Moulton's stuffed pork chops a few days ago. They were GREAT, especially considering I am not a huge pork chop fan.
4 double-cut pork chops
1/4 cup bread crumbs
1/2 pound fresh Italian sausage, diced
1 slice prosciutto, minced
1 slice fresh mozzarella, diced
2 cloves garlic, minced
Pinch salt and pepper
String, for tying
2 tablespoons olive oil
1 cup finely chopped yellow onion
1/4 cup butter
1 cup dry white wine
1 1/2 cups chicken broth
Preheat oven to 350 degrees F.
With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string.
Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan.
Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops. And bake for 1 hour. Remove the string before serving, and drizzle the pork chops with pan juices once plated.
My modifications
Crushed good croutons instead of using breadcrumbs.
Added mushrooms to the stuffing.
Used smoked gouda instead of mozzarella.
Left out the sausage (didn't have any)
Happy eating :)
Oops, I am already slacking with this blog! Here are a few updates while my husband is watching the Bears game.
Tonight: jambalaya with jalapeno cheddar corn muffins. Unfortunately we didn't have any sausage to mix in klike we usually do, but it was still tasty.
Jambalaya (for 2)
1 chicken breast, cut in 1" cubes
1 link sausage (preferably andouille but Italian sausage or kielbasa will work)
1/2 tsp Cajun seasoning
olive oil
1/3 cup chopped onion
1 stalk celery, sliced
1 green pepper, diced
2 cloves garlic, minced
1 can diced tomatoes
1 or 2 bay leaves
1 tsp. chili powder
a few dashes crushed red pepper
a few dashes of Worcestershire
dash or two of Tabasco/hot sauce
1/4 tsp salt or to taste
pepper to taste
1/2 cup uncooked (or parboiled) rice (white rice is better for this, but I use brown because I rarely have white rice on hand and it's healthier, anyway)
1 cup chicken broth
1. Heat oil in a large skillet or dutch oven over medium heat. Sprinkle the chicken and sausage with the Cajun seasoning. Add to hot oil and cook until browned. Remove with a slotted spoon, keeping remaining oil in pan.
2. In the same pan, saute onions, celery and bell peppers for about 3 minutes. Add garlic and saute additional 1-2 minutes.
3. Stir in tomatoes, spices/seasonings, chicken and andouille. Reduce heat and simmer 15 minutes. You can simmer for longer, if you want to bring out the flavor more.
4. Stir in chicken broth and rice. Bring to a boil, reduce heat, and simmer until rice is cooked and liquid is absorbed.
Greek Peas with Mushrooms
olive oil
1 small onion, diced
1 10 or 12 oz. package of frozen peas
8 oz. fresh sliced mushrooms OR 2 large potatoes, cut in eighths
1.5 cups crushed tomatoes
2 cups water
salt, pepper, and dill to taste
In a stockpot or casserole dish, heat olive oil (enough to just coat bottom of pan). Add onion and saute until translucent. Add peas, crushed tomatoes, water, dill, salt and pepper. Bring to a boil and then reduce heat to medium-low. Cook for about 20 minutes before adding mushrooms, then cook for an additional 20 minutes.
I apologize in advance for the bad subject line joke. Seriously though, coldest day of the year = day for chili.
This is one of those recipes I have continually added to/altered pretty much every time I've made it. I think I pretty much have it down, now, to something Tom and I both really love. I definitely think chili is one of those to-taste things, so while what I put in mine is pretty close to what is below, you should definitely play around with it to your own taste and season it as you go along. That's one of the best parts of cooking--it's pretty hard to have something taste bad when you can keep tasting it to make sure it's good!
Elly's Chili
1.5 lbs. ground beef
1 large onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 Tbsp. cumin
2 tsp. salt
1 tsp. oregano
1 28 oz. can tomato sauce
1 14.5oz can stewed tomatoes
2 14.5oz cans diced tomatoes with green chilies or jalapenos
1 can kidney beans (I know, not necessarily "traditional" but my favorite chili bean)
Tabasco to taste
pepper, to taste
Combine ground beef and onion in large stockpot over medium heat. Brown ground beef and drain fat. Add garlic and saute until fragrant.
Stir in chili powder, salt, oregano, cumin, tabasco, and tomatoes. Break up stewed tomato pieces as you stir.
Heat to boiling, then reduce heat to simmer, and cover. Simmer, stirring occasionally, for 1 hour. Add additional spices, if necessary, to taste.
Stir in beans. Simmer, uncovered, for 30 more minutes, stirring occasionally.
Sometimes I like to add mushrooms in at the same time as the beans. It's a little different than your normal chili, but we really like it!
I FINALLY plated something today that looked as appealing as it tasted. But, my camera battery died as I was trying to take a picture of it. Figures. We are talking lemon garnish and all, folks. It was tops. Boo.
Tonight we had chicken piccata with mushrooms, brown rice pilaf, and green beans. Okay, it's not *really* piccata because there are no capers (yuck) but essentially it's the same thing.
Chicken Mushroom Piccata
2 skinless, boneless chicken breast halves
salt and pepper
1 T olive oil
1 T butter or margarine
1/4 cup flour
1 cup sliced mushrooms
1 clove garlic, minced
1/3 cup dry white wine
1/3 cup chicken broth
1 lemon, freshly squeezed
corn starch disolved in cold water (optional)
Pound chicken breast halves until about 1/4" thick. Sprinkle salt and pepper on both sides, then dredge in flour.
Heat olive oil and butter together in skillet. Once melted together, shake off excess flour from chicken breasts, and add chicken to pan.
Pan fry chicken a few minutes on each side, until cooked. Remove from pan and keep warm.
Add mushrooms to the sam skillet and cook for a few minutes. Add garlic (it's always good to add garlic toward the end when there is a "pillow" of other food, so your garlic doesn't burn).
Add chicken broth, wine, and lemon juice to pan. Increase heat and reduce liquid by about half.
Salt and pepper the sauce to taste and serve over chicken.
As for the brown rice pilaf, easy stuff. Add a little butter or olive oil to a small sauce pan. Add about 1-2 T of diced onion or shallot and cook for about a minute. Add rice and "toast" for another 1-2 minutes. Add chicken broth (instead of water) to cook the rice and cook as usual. Top with toasted pine nuts or slivered almonds.
So, there you go. We are oficially back to eating healthy. Sort of.
This weekend was full of some great, rich, and calorie-loaded food. SO GOOD.
On Saturday, we went with 2 other couples to MK and it was terrific. I got a filet mignon (that was enormous). The filet itself was great, but I wasn't crazy about the red wine syrup on top (a little too sweet). I also sampled some great cow's/sheep's/goat's cheese, peppercorn tuna, lamb, and pommes frites (mmm, my favorite). For dessert, a sticky toffee pudding that was to die for.
Today, we went to Sweets and Savories for brunch. Again, terrific. I had a pancetta risotto, tomato bread soup, a slice of applewood smoked bacon, and a few duck fat pomme frites. The risotto was so creamy and delicious. Le yum.
Needless to say we a) had to eat a bit healthier for dinner and b) couldn't afford to eat out again, anyway. For dinner tonight we had chicken thighs with orzo (kota manestra). It's a dish that Greeks tend to make with lamb, but I rarely buy lamb so I make it with chicken. The dish will vary a lot based on what cut of meat you use, how much orzo you use, etc. You can email me if you want something more specific. The best part of this dish is the orzo. Tom especially loves that part.
The basic gist is:
Chicken (skinless dark meat is best, leg quarters or thighs work well)
Water with tomato paste mixed in (you will need about 2x the amount of orzo you use + 1 cup of water, so if you use 1/2 cup or orzo, add 2 cups of water; you could use broth instead, if you prefer)
diced onion
minced garlic
salt and pepper
olive oil
orzo
Heat the olive oil in a large skillet. Add the onion and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add salt and pepper to the chicken, then add to the skillet. Brown on both sides.
Add water and tomato paste, salt and pepper. Bring to a boil then reduce heat. Simmer chicken for about 20-30 minutes for thighs and 40-45 minutes for leg quarters.
Add orzo and cook until done.
Top with your favorite grated cheese.
Unfortunately, my camera batteries died before I could get this on a plate!
I have been craving desserts like no other. I am trying REALLY hard to refrain, despite it being the most difficult time of year to do that. All of my pants are getting tight! Ugh.
Normally, I don't feel like cooking on Fridays so I tend to throw something in the crockpot in the morning, or we eat out that night. Tonight neither was an option, so I went with something pretty simple--spaghetti and meatsauce. Rather than the traditional pasta sauce, I made a Greek-style one (well, traditional for me, I guess). Greek meatsauce (kima) is a little thicker and more spicy-sweet than a regular bolognese.
Usually I split ground beef into 1/2 lb. portions since I mostly cook for Tom and myself, but this time I just used a whole pound so we could have some leftovers for lunch tomorrow.
Kima yia makaronia (meatsauce for pasta)
1 lb. ground beef or ground lamb
1 medium yellow onion, diced
2 cloves garlic, minced
1-2 tablespoons of olive oil
1 cinnamon stick (or about 1/4 - 1/2 tsp. ground cinnamon)
4 whole allspice balls or 4 whole cloves
3-4 tablespoons of tomato paste (a little less than half the can)
1 cup water
1 tablespoon dried parsley or a few tablespoons fresh
1 tsp salt
pepper to taste
Heat olive oil in the skillet and then add diced onions. Cook until they start to get tender, and then add in ground beef. Brown ground beef together with onion. Drain if necessary.
Add garlic and saute until fragrant.
Add remaining ingredients and bring to a boil. Reduce heat to low. Cover and simmer for 45-60 minutes. Season to taste.
Serve over spaghetti (we use whole wheat) and top with cheese. The BEST cheese is mizithra, a Greek cheese. But, it's usually only found in Greek or specialty stores.
