Saturday, September 06, 2008
Italian Homestyle Meal (at home)
Clams with Garlic and White Wine
We saw live clams at Costco and had to pick some up. Oddly, I've never cooked clams before but a quick call to my mom proved that it would be quite easy, and it was.
-5 lbs live clams
-10 scallions, chopped
-8 cloves garlic, minced
-1 cup white wine
-5 tomatoes, diced
-1 handful, chopped cilantro
Sautee the scallions, garlic and tomatoes in a bit of olive oil in a deep pot. When soft, add in the wine and bring to a boil. Add the clams and reduce to a simmer. Cover and steam for about 10 minutes, or until the clams open. Season with pepper and toss in the cilantro. Stir and serve.
-10 scallions, chopped
-8 cloves garlic, minced
-1 cup white wine
-5 tomatoes, diced
-1 handful, chopped cilantro
Sautee the scallions, garlic and tomatoes in a bit of olive oil in a deep pot. When soft, add in the wine and bring to a boil. Add the clams and reduce to a simmer. Cover and steam for about 10 minutes, or until the clams open. Season with pepper and toss in the cilantro. Stir and serve.
Lasagna with Summer Squash Salad
Easy and tasty.
Lasagna
-1 lb ground beef
-1 onion, diced
-12 lasagna noodles
-2 cups ricotta
-2 handfuls basil
-10 cloves garlic
-1 cup artichoke hearts, diced
-2 cups mozzerella, shredded
-1/2 cup grated parmasan
-4 cans diced tomatoes
-2 tb Italian seasoning
-salt and pepper to taste
In a medium sauce pot, sautee 1/2 the garlic (whole cloves) and 1/2 the diced onion until beginning to color. Add the diced tomatoes, Italian seasoning, salt and pepper and cover. Simmer for about 40 minutes, until the garlic is soft, then puree. Set aside.
Boil the lasagna noodles and set aside.
Brown the beef and the rest of the diced onion together. Drain and set aside.
In the food processor place the basil and the rest of the garlic to mince. Mix this garlic and basil mixture into the ricotta and set aside.
In a lasagna pan, place 1 layer of noodles. Then spoon on some sauce and sprinkle on 1/2 of the meat mixture. Sprinkle on 1/3 of the mozzerella on top and add another layer of the noodles. Spread the ricotta mixture evenly over the noodles, then evenly spread the diced artichoke hearts. Add the next layer of noodle and repeat layer 1. Then cover with the last layer of noodles, spread sauce over the top and sprinkle with the rest of the mozzerella and the parmasan. Bake, covered, for about 45 minutes. Uncover and bake until the cheese on top is bubby and browned.
Summer Squash Salad
-4 summer squash, quartered and thinlly sliced
-1 large bell pepper, thinly sliced
-5 heirloom tomatoes, cut in bite size chunks
-2 tb balsamic vinegar
-1 tb whole grain mustard
-1 tb olive oil
Mix the vinegar, mustard and oil together to form a vinaigrette. Toss the other ingredients in the vinaigrette.
-1 lb ground beef
-1 onion, diced
-12 lasagna noodles
-2 cups ricotta
-2 handfuls basil
-10 cloves garlic
-1 cup artichoke hearts, diced
-2 cups mozzerella, shredded
-1/2 cup grated parmasan
-4 cans diced tomatoes
-2 tb Italian seasoning
-salt and pepper to taste
In a medium sauce pot, sautee 1/2 the garlic (whole cloves) and 1/2 the diced onion until beginning to color. Add the diced tomatoes, Italian seasoning, salt and pepper and cover. Simmer for about 40 minutes, until the garlic is soft, then puree. Set aside.
Boil the lasagna noodles and set aside.
Brown the beef and the rest of the diced onion together. Drain and set aside.
In the food processor place the basil and the rest of the garlic to mince. Mix this garlic and basil mixture into the ricotta and set aside.
In a lasagna pan, place 1 layer of noodles. Then spoon on some sauce and sprinkle on 1/2 of the meat mixture. Sprinkle on 1/3 of the mozzerella on top and add another layer of the noodles. Spread the ricotta mixture evenly over the noodles, then evenly spread the diced artichoke hearts. Add the next layer of noodle and repeat layer 1. Then cover with the last layer of noodles, spread sauce over the top and sprinkle with the rest of the mozzerella and the parmasan. Bake, covered, for about 45 minutes. Uncover and bake until the cheese on top is bubby and browned.
Summer Squash Salad
-4 summer squash, quartered and thinlly sliced
-1 large bell pepper, thinly sliced
-5 heirloom tomatoes, cut in bite size chunks
-2 tb balsamic vinegar
-1 tb whole grain mustard
-1 tb olive oil
Mix the vinegar, mustard and oil together to form a vinaigrette. Toss the other ingredients in the vinaigrette.
Mollases Bread with Vanilla Custard and Fresh Strawberries
I loved this mollases bread as a kid. This is my mom's recipe and the earthy flavor of the mollases bread matched really well with the subtlety of the vanilla custard and the freshness of the strawberries.
Molasses Bread
2 cups flour
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 tsp powdered ginger
1 tsp cinnamon
1/3 cup melted butter
1 cup molasses
¾ cup buttermilk
1 egg
1. Sift together all dry ingredients.
2. Add the butter, molasses, buttermilk, and egg.
3. Mix well and pour into loaf pan.
4. Bake at 350 degrees for 50 minutes.
5. Let cool before slicing.
Vanilla Custard
-4 cups heavy cream
-3/4 cup sugar
-3 tb cornstarch
-pinch salt
-10 eggs yolks
In a heavy sauce pot whisk 1/4 cup of the cream, salt, 1/4 cup of the sugar and the cornstarch together until smooth. Add the remaining cream and heat until bubbles are beginning to form around the edges of the pot. In a bowl, combine the rest of the sugar and the egg yolks. Temper the yolk mixture with the hot cream, then combine the rest of the cream and egg yolk mixtures. Heat until the mixture reaches 170 F, stirring constantly. Pour the custard into into a bowl set in a bowl of ice water, and stir frequently until cool. Then refrigerate overnight.
2 cups flour
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 tsp powdered ginger
1 tsp cinnamon
1/3 cup melted butter
1 cup molasses
¾ cup buttermilk
1 egg
1. Sift together all dry ingredients.
2. Add the butter, molasses, buttermilk, and egg.
3. Mix well and pour into loaf pan.
4. Bake at 350 degrees for 50 minutes.
5. Let cool before slicing.
Vanilla Custard
-4 cups heavy cream
-3/4 cup sugar
-3 tb cornstarch
-pinch salt
-10 eggs yolks
In a heavy sauce pot whisk 1/4 cup of the cream, salt, 1/4 cup of the sugar and the cornstarch together until smooth. Add the remaining cream and heat until bubbles are beginning to form around the edges of the pot. In a bowl, combine the rest of the sugar and the egg yolks. Temper the yolk mixture with the hot cream, then combine the rest of the cream and egg yolk mixtures. Heat until the mixture reaches 170 F, stirring constantly. Pour the custard into into a bowl set in a bowl of ice water, and stir frequently until cool. Then refrigerate overnight.
Labels: beef, clams, dessert recipes, dinner recipes, homemade, Italian, squash
Sunday, July 13, 2008
Lamb Chops and Summer Salad
Pan Fried Lamb Chops
-1 ts salt
-1 ts ground fennel
-1ts pepper
-4 lamb chops
Mix the spices and coat the lamb chops in the spice rub. Pan fry on medium high heat for 2 minutes on all sides.
Summer Salad
-2 summer squash, quartered and thinly sliced
-1 cup cherry tomatoes, halved
-1 ts course salt
-2 tb balsamic vinegar
Mix all ingredients thoroughly and serve.
-1 ts salt
-1 ts ground fennel
-1ts pepper
-4 lamb chops
Mix the spices and coat the lamb chops in the spice rub. Pan fry on medium high heat for 2 minutes on all sides.
Summer Salad
-2 summer squash, quartered and thinly sliced
-1 cup cherry tomatoes, halved
-1 ts course salt
-2 tb balsamic vinegar
Mix all ingredients thoroughly and serve.
Labels: dinner recipes, homemade, lamb, squash, tomatos
Thursday, April 10, 2008
Garlic Chicken with Lime Mashed Squash
This was a quick dish that was perfect for a reheated microwave lunch at work.
Lime Mashed Squash
-1 large squash
-1/4 cup cream
-juice of 1/2 lime
-salt and pepper to taste
Cut the squash in half and season with olive oil, salt and pepper. Place on a cookie sheet (cut side up) and cover with foil. Roast on 400 for about 45 minutes, or until the flesh if fork tender. When the squash is cool enough to touch, scoop out the flesh with a spoon. Then puree the flesh with the other ingredients.
Garlic Chicken
-1 head of garlic, cloves peeled and minced
-1 tb each mustard seed and black onion seed
-salt and pepper to taste
-10 chicken thighs, cubed
-1/2 onion, thinly sliced
Sautee the onion and garlic over medium heat until the onions are translucent. Add everything else and sautee until the chicken is golden and cooked throughout.
-1 large squash
-1/4 cup cream
-juice of 1/2 lime
-salt and pepper to taste
Cut the squash in half and season with olive oil, salt and pepper. Place on a cookie sheet (cut side up) and cover with foil. Roast on 400 for about 45 minutes, or until the flesh if fork tender. When the squash is cool enough to touch, scoop out the flesh with a spoon. Then puree the flesh with the other ingredients.
Garlic Chicken
-1 head of garlic, cloves peeled and minced
-1 tb each mustard seed and black onion seed
-salt and pepper to taste
-10 chicken thighs, cubed
-1/2 onion, thinly sliced
Sautee the onion and garlic over medium heat until the onions are translucent. Add everything else and sautee until the chicken is golden and cooked throughout.
Labels: chicken, dinner recipes, homemade, lunch recipes, squash
Monday, March 24, 2008
Beef Stew
Stew is a great way to use up lots of random ingredients in the fridge. We also got a great deal on some stew meat. This stew will last about a week in the fridge.
-3 lbs beef, cubed (tough cuts are fine)
-6 carrots, peeled and chopped
-6 ribs celery, chopped
-1 can chick peas
-8 unsweetened whole dried apricots
-2 tb dried pomegranate seeds
-1 onion, diced
-1/2 cup brown rice (for thickening)
-2 cans diced tomatoes
-2 cups leftover tomato sauce
-1 tb ground ginger
-2 tb ground fennel
-2 tb ground coriander
-salt and pepper to taste
Brown the beef, then add all of the other ingredients. If the liquid does not cover the ingredients, add enough water just to cover. Stir well, bring to a boil, then reduce to a simmer, uncovered. Simmer for 2-3 hours, stirring occasionally. Serve alone, or with a side of roasted butternut squash.
-6 carrots, peeled and chopped
-6 ribs celery, chopped
-1 can chick peas
-8 unsweetened whole dried apricots
-2 tb dried pomegranate seeds
-1 onion, diced
-1/2 cup brown rice (for thickening)
-2 cans diced tomatoes
-2 cups leftover tomato sauce
-1 tb ground ginger
-2 tb ground fennel
-2 tb ground coriander
-salt and pepper to taste
Brown the beef, then add all of the other ingredients. If the liquid does not cover the ingredients, add enough water just to cover. Stir well, bring to a boil, then reduce to a simmer, uncovered. Simmer for 2-3 hours, stirring occasionally. Serve alone, or with a side of roasted butternut squash.
Labels: beef, carrot, dinner recipes, homemade, squash, stew
Friday, January 11, 2008
Sausage, Squash and Brocolli Mash
Leftovers are not usually great, in and of themselves. However, when you can reinvent them by adding a few other ingredients, it can be very satisfying. We had a bunch of leftover Warm, Spiced Squash Salad and to that we added some sauteed onions, steamed brocolli and chicken sausage. We heated it all through on the stove and had a great, healthy meal made from leftovers and what we had in the fridge/freezer.
Labels: brocolli, dinner recipes, homemade, leftovers, sausage, squash
Wednesday, January 09, 2008
Pan Fried Lamb Chops with African Spiced Squash
We wanted to spice up our standard pan-fried lamb chops and Alexis had received Marcus Samuelsson's new book, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
, for christmas so she adapted the "ras al-hanout" spice rub by using a lot less cinnamon and adding salt. We also had a squash that had been lying around a few months (since we were overloaded with squash in the fall from the CSA), so we made a tangy squash dish with pine-nuts for texture.Pan Fried Spice Rubbed Lamb Chops
-2 chops thick cut per person
-1 ts each, cinnamon, turmeric, black pepper, nutmeg, ground cardamom, ground cloves, salt
Rub the lamb chops all over with the spice rub, then pan fry for 2 minutes on all sides (not just the two biggest sides).
Warm African Spiced Squash Salad with Spinach and Pine Nuts
-1 large squash (butternut or something similar), peeled and diced
-juice of 1 orange
-2 large handfuls spinach
-1/4 cup pine nuts
-1 ts sumac
-1 ts salt
Roast the squash in a covered baking dish on 350 until tender, about 1/2 hour. Toast the pine nuts in a pan until a bit brown. Add all of the other ingredients to the squash and stir to combine. Set aside and serve warm or at room temperature.
-2 chops thick cut per person
-1 ts each, cinnamon, turmeric, black pepper, nutmeg, ground cardamom, ground cloves, salt
Rub the lamb chops all over with the spice rub, then pan fry for 2 minutes on all sides (not just the two biggest sides).
Warm African Spiced Squash Salad with Spinach and Pine Nuts
-1 large squash (butternut or something similar), peeled and diced
-juice of 1 orange
-2 large handfuls spinach
-1/4 cup pine nuts
-1 ts sumac
-1 ts salt
Roast the squash in a covered baking dish on 350 until tender, about 1/2 hour. Toast the pine nuts in a pan until a bit brown. Add all of the other ingredients to the squash and stir to combine. Set aside and serve warm or at room temperature.
Labels: dinner recipes, homemade, lamb, spinach, squash
Saturday, November 17, 2007
No-Turkey Pre-Thanksgiving Dinner
Again this year we were going to be out of town on Thanksgiving, so we decided to have Thanksgiving a week early. We didn't do a turkey because Giao finally convinced Alexis that if turkey were any good, people would eat it more often than once a year. We did a prime rib instead, which was a great success, and way better than turkey. There were about 20 people and lots of food and overall, it was a tasty, good time.
Apple Pie
We used Jonagold apples, for no other reason than that they were available at Costco and they turned out to work very well. They cooked up soft, without being mushy and held their shape. They were sweet, but not too sweet.
Mint, Watermelon and Ricotta Insalata Appetizer
This tasty appetizer was made by our friend, K.
Cheddar Chive Scones
These were not so much of a crowd pleaser this time around as they have been in the past. But we still like them.
-3 cups flour
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
Turkey Made of Fruit
Since our Thanksgiving was lacking a turkey our friends, N and L, came with this incredibly creative turkey made of fruit. Clever and tasty.
Mustard Balsamic Salmon
We thought it might be nice to have an alternative to prime rib, so we made a salmon too. This last minute marinade turned out great.
Chocolate Pecan Pie
Chocolate Pecan Pie
-1 recipe pie crust (see Apple Pie above)
-1 cup pecans
-1 cup semi-sweet chocolate chips
-4 eggs, beaten
-1/2 cup sugar
-1/2 cup brown sugar
-1/2 cup light corn syrup
-1/2 ts vanilla extract
-1 pinch salt
Combine the sugars, corn syrup, vanilla, salt and eggs. Stir in the pecans and chocolate chips. Pour into a partially baked pie shell and bake on 375 for 45-50 minutes.
Pumpkin Pie
We don't like pumpkin pie, but it's Thanksgiving (almost).
-1 recipe pie crust (see Apple Pie above)
-15 oz unsweetened pumpkin puree
-3/4 cup packed brown sugar
-2 ts each ground ginger and cinnamon
-1 ts nutmeg
-1/2 ts salt
-1 and 1/3 cup half and half
-3 eggs, beaten
-1 ts vanilla extract
In a sauce pot, combine the pumpkin and spices over low heat, stirring for a couple of minutes. This mellows the spices a bit. Dump the mixture into the food processor and puree for a minute. Add the half and half while pureeing, then the vanilla, then the eggs, one by one. Pour into partially baked pie shell. Bake at 375 for 1 hour or until a toothpick comes out clean.
Cranberry Sauce
-4 cups cranberries
-juice and zest of 1 orange
-1 cup water
-1 tb fennel seeds, crushed
-1/2 cup sugar
Combine all ingredients and cook over low heat until the cranberries burst and a thick sauce is formed.
Roasted Root Vegetable Salad with Pumpkin Seeds and Pomegranate
This was another dish contributed by our friend K. It was the embodiment of fall.
Creamed Spinach
You can't have prime rib without creamed spinach and Alexis' version is very good.
-6 lbs spinach
-5 shallots, diced
-1 head garlic, cloves minced
-8 strips bacon, cut in lardons
-2 cups cream
-salt and pepper to taste
-a sprinkling of nutmeg
Blanch the spinach, drain and set aside. Start to render the bacon in a pan. When translucent, add onions and garlic. Stir frequently until bacon, onions and garlic are browned. Put the spinach in a towel and squeeze as much liquid as possible out, then chop. Add the spinach and the cream and stir to combine. Season with salt, pepper and nutmeg and continue to cook, stirring every once in a while on low heat for about 1/2 hour.
Vegetable Quinoa Soup
I'm going to refrain from giving the recipe for this soup because, really, it was not very good. I think it could have been good, had it been made right before dinner, as opposed to sitting on the stove over low heat all day, but basically, the quinoa was too cooked and it turned the soup into a thin mush.
Dinner Rolls
This is Alexis' mom's recipe and these rolls are always a hit.
-1 pint milk
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
Scald the milk and remove the film from the top. Add the butter and the sugar to the milk and stir to dissolve. When milk is cool to the touch, add the egg and stir to combine. Dissolve the yeast in the warm water, wait 10 minutes, and add it to the mixture. Then add enough flour to make a thin batter. Let this rise on the counter, uncovered, for 2 hours. Add the salt, baking powder, the baking soda and enough flour to make a stiff dough. Knead the dough on a floured surface until smooth. Put the dough in a greased bowl, cover with a damp cloth and store in the refridgerator for 24 hours before using. Pull off small pieces of dough, roll into balls and place in a greased muffin tin. Bake at 450 for 10 minutes, or until golden brown.
Horseradish-Garlic Crusted Prime Rib (above and below)
Mmm. That's a good looking piece of meat.
Sausage-Sourdough Stuffing
Mashed Roasted Squash
Instead of mashed potatoes, we did squash this year.
Brussel Sprouts with Blue Cheese
Brussel sprouts are the veggie everyone hates as a kid, and only when you get older do you realize that your mom wasn't trying to torture you, she actually likes brussel sprouts. These are a particularly tasty version.
Apple Pie
We used Jonagold apples, for no other reason than that they were available at Costco and they turned out to work very well. They cooked up soft, without being mushy and held their shape. They were sweet, but not too sweet.
Apple Pie
-2 crust recipes (below)
-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
Toss the apples with the lemon, sugar and cinnamon and set aside while you pre-bake the crust. Bake bottom crust on 350, pressed into a pie pan for 10-15 minutes, until just beginning to color. Remove from oven and add the apple mixture. Roll out the other batch of dough and place over the top of the apples, pressing into the edges. Trim excess dough. Poke in several places with a knife or fork to allow for steam to escape. If you do not do this, your pie may explode in the oven. Bake on 35 for about 45 minutes, until the crust is golden brown.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
Toss the apples with the lemon, sugar and cinnamon and set aside while you pre-bake the crust. Bake bottom crust on 350, pressed into a pie pan for 10-15 minutes, until just beginning to color. Remove from oven and add the apple mixture. Roll out the other batch of dough and place over the top of the apples, pressing into the edges. Trim excess dough. Poke in several places with a knife or fork to allow for steam to escape. If you do not do this, your pie may explode in the oven. Bake on 35 for about 45 minutes, until the crust is golden brown.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
Mint, Watermelon and Ricotta Insalata Appetizer
This tasty appetizer was made by our friend, K.
Cheddar Chive Scones
These were not so much of a crowd pleaser this time around as they have been in the past. But we still like them.
-3 cups flour
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
Turkey Made of Fruit
Since our Thanksgiving was lacking a turkey our friends, N and L, came with this incredibly creative turkey made of fruit. Clever and tasty.
Mustard Balsamic Salmon
We thought it might be nice to have an alternative to prime rib, so we made a salmon too. This last minute marinade turned out great.
-2 large filets of wild salmon
-3 tb whole grain mustard
-3 tb balsmic vinegar
Mix the balsamic and the mustard and pour over the salmon on a large baking sheet. Bake on 375 for about 15 minutes, until flesh flakes with a fork.
-3 tb whole grain mustard
-3 tb balsmic vinegar
Mix the balsamic and the mustard and pour over the salmon on a large baking sheet. Bake on 375 for about 15 minutes, until flesh flakes with a fork.
Chocolate Pecan Pie
This pie is super simple and always a crowd pleaser.
Chocolate Pecan Pie
-1 recipe pie crust (see Apple Pie above)
-1 cup pecans
-1 cup semi-sweet chocolate chips
-4 eggs, beaten
-1/2 cup sugar
-1/2 cup brown sugar
-1/2 cup light corn syrup
-1/2 ts vanilla extract
-1 pinch salt
Combine the sugars, corn syrup, vanilla, salt and eggs. Stir in the pecans and chocolate chips. Pour into a partially baked pie shell and bake on 375 for 45-50 minutes.
Pumpkin Pie
We don't like pumpkin pie, but it's Thanksgiving (almost).
-1 recipe pie crust (see Apple Pie above)
-15 oz unsweetened pumpkin puree
-3/4 cup packed brown sugar
-2 ts each ground ginger and cinnamon
-1 ts nutmeg
-1/2 ts salt
-1 and 1/3 cup half and half
-3 eggs, beaten
-1 ts vanilla extract
In a sauce pot, combine the pumpkin and spices over low heat, stirring for a couple of minutes. This mellows the spices a bit. Dump the mixture into the food processor and puree for a minute. Add the half and half while pureeing, then the vanilla, then the eggs, one by one. Pour into partially baked pie shell. Bake at 375 for 1 hour or until a toothpick comes out clean.
Cranberry Sauce-juice and zest of 1 orange
-1 cup water
-1 tb fennel seeds, crushed
-1/2 cup sugar
Combine all ingredients and cook over low heat until the cranberries burst and a thick sauce is formed.
Roasted Root Vegetable Salad with Pumpkin Seeds and Pomegranate
This was another dish contributed by our friend K. It was the embodiment of fall.
Creamed Spinach
You can't have prime rib without creamed spinach and Alexis' version is very good.
-5 shallots, diced
-1 head garlic, cloves minced
-8 strips bacon, cut in lardons
-2 cups cream
-salt and pepper to taste
-a sprinkling of nutmeg
Blanch the spinach, drain and set aside. Start to render the bacon in a pan. When translucent, add onions and garlic. Stir frequently until bacon, onions and garlic are browned. Put the spinach in a towel and squeeze as much liquid as possible out, then chop. Add the spinach and the cream and stir to combine. Season with salt, pepper and nutmeg and continue to cook, stirring every once in a while on low heat for about 1/2 hour.
Vegetable Quinoa Soup
I'm going to refrain from giving the recipe for this soup because, really, it was not very good. I think it could have been good, had it been made right before dinner, as opposed to sitting on the stove over low heat all day, but basically, the quinoa was too cooked and it turned the soup into a thin mush.
Dinner RollsThis is Alexis' mom's recipe and these rolls are always a hit.
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
Scald the milk and remove the film from the top. Add the butter and the sugar to the milk and stir to dissolve. When milk is cool to the touch, add the egg and stir to combine. Dissolve the yeast in the warm water, wait 10 minutes, and add it to the mixture. Then add enough flour to make a thin batter. Let this rise on the counter, uncovered, for 2 hours. Add the salt, baking powder, the baking soda and enough flour to make a stiff dough. Knead the dough on a floured surface until smooth. Put the dough in a greased bowl, cover with a damp cloth and store in the refridgerator for 24 hours before using. Pull off small pieces of dough, roll into balls and place in a greased muffin tin. Bake at 450 for 10 minutes, or until golden brown.
Horseradish-Garlic Crusted Prime Rib (above and below)
We made some mistakes this time around, but this piece of meat turned out great anyway. Basically, because last time we made a prime rib, there was no jus, and we read somewhere that a great way to make sure there is jus is to add some broth to the bottom of the roasting pan prior to throwing the meat in the oven. This was a very bad idea. In the end, there was no jus and we ended up braising the meat in the beginning rather than creating a nice crust. The meat was cooked about 1 and 1/2 hours before we thought it would be and thus we had to remove it from the oven, cover it with foil and leave it on the counter until our guests arrived. That was not the end of the world, since it held its heat well, and we think we learned from our mistakes.
-4 heads of garlic
-2 jars prepared horseradish
-1/4 cup olive oil
-1 tb salt
-13 lb prime rib
Drizzle the garlic with olive oil, wrap the garlic in foil and bake on 400 for about 45 min to an hour, until the garlic is soft and brown. When cool enough to touch, peel the garlic and put the cloves in a food processor. Add the olive oil, the horseradish, the salt and the pepper and puree until smooth. Season the prime rib with salt and pepper, then slather the prime rib with the garlic paste. This can be done up to 24 hours before you put it in the oven, but should be done at least 4 hours beforehand. Place the prime rib on a rack in a large roasting pan and bake at 500 for 15 minutes. Then reduce heat to 225 and bake until the internal temperature of the prime rib is between 105 and 110 (for rare). Remove from the oven and let rest for at least 30 minutes before carving. Serve with creamed spinach and horseradish.
-4 heads of garlic
-2 jars prepared horseradish
-1/4 cup olive oil
-1 tb salt
-13 lb prime rib
Drizzle the garlic with olive oil, wrap the garlic in foil and bake on 400 for about 45 min to an hour, until the garlic is soft and brown. When cool enough to touch, peel the garlic and put the cloves in a food processor. Add the olive oil, the horseradish, the salt and the pepper and puree until smooth. Season the prime rib with salt and pepper, then slather the prime rib with the garlic paste. This can be done up to 24 hours before you put it in the oven, but should be done at least 4 hours beforehand. Place the prime rib on a rack in a large roasting pan and bake at 500 for 15 minutes. Then reduce heat to 225 and bake until the internal temperature of the prime rib is between 105 and 110 (for rare). Remove from the oven and let rest for at least 30 minutes before carving. Serve with creamed spinach and horseradish.
Mmm. That's a good looking piece of meat.
Sausage-Sourdough Stuffing
-1 loaf sourdough, cubed
-6 sausages
-8 stalks celery, diced
-3 carrots, peeled and diced
-1 onion, diced
-4 eggs, lightly beaten
-1 can chicken broth
-salt and pepper to taste
-1 handful fresh sage leaves, chopped
Remove sausage from casings and sautee until browned, breaking up the sausage into small bits while cooking. Remove the sausage from the pan. In the same pan sautee the onions, carrot and celery until translucent. Pour the egg and broth on the bread and stir to coat. Add the sausage, sageand veggies to the bread mixture. Spead the mixture in a large baking pan bake on 350 for 30-45 minutes, until crust is nice and brown.
-6 sausages
-8 stalks celery, diced
-3 carrots, peeled and diced
-1 onion, diced
-4 eggs, lightly beaten
-1 can chicken broth
-salt and pepper to taste
-1 handful fresh sage leaves, chopped
Remove sausage from casings and sautee until browned, breaking up the sausage into small bits while cooking. Remove the sausage from the pan. In the same pan sautee the onions, carrot and celery until translucent. Pour the egg and broth on the bread and stir to coat. Add the sausage, sageand veggies to the bread mixture. Spead the mixture in a large baking pan bake on 350 for 30-45 minutes, until crust is nice and brown.
Mashed Roasted Squash
Instead of mashed potatoes, we did squash this year.
-4 squash (like butternut or delicata)
-1/2 cup heavy cream
-1/2 stick butter
-salt and pepper to taste
Cut squash in half lenghwise and scrape out the seeds. Drizzle with olive oil and season with salt and pepper. Place on a large baking sheet, flesh side up. Cover with foil and roast on 375 for about an hour, until you can easily pierce the flesh with a fork. Remove from oven and set aside. When cool enough to touch, scrape the flesh into a food processor. Add the rest of the ingredients and puree until smooth.
-1/2 cup heavy cream
-1/2 stick butter
-salt and pepper to taste
Cut squash in half lenghwise and scrape out the seeds. Drizzle with olive oil and season with salt and pepper. Place on a large baking sheet, flesh side up. Cover with foil and roast on 375 for about an hour, until you can easily pierce the flesh with a fork. Remove from oven and set aside. When cool enough to touch, scrape the flesh into a food processor. Add the rest of the ingredients and puree until smooth.
Brussel Sprouts with Blue Cheese
Brussel sprouts are the veggie everyone hates as a kid, and only when you get older do you realize that your mom wasn't trying to torture you, she actually likes brussel sprouts. These are a particularly tasty version.
-3 lbs brussel sprouts, trimmed and halved
-salt and pepper to taste
-1 cup crumbled blue cheese
-5 shallots, minced
In a large pan sautee the shallots in a bit of olive oil. When translucent add the brussel sprouts and sautee over medium heat, stirring frequently until they are tender and browned. Season with salt and pepper and stir in the blue cheese. Remove from heat and serve.
-salt and pepper to taste
-1 cup crumbled blue cheese
-5 shallots, minced
In a large pan sautee the shallots in a bit of olive oil. When translucent add the brussel sprouts and sautee over medium heat, stirring frequently until they are tender and browned. Season with salt and pepper and stir in the blue cheese. Remove from heat and serve.
Labels: beef, bread, brussel sprouts, dessert recipes, dinner recipes, fish, salmon, sausage, seafood, soup, spinach, squash
Tuesday, October 30, 2007
Baked Trout with Mashed Butternut Squash
This meal does not look very pretty, but it was tasty and healthy. I used roasted squash that I had previously frozen.
Baked Trout
-1 whole trout per person
-lemon slices
-salt and pepper to taste
Season the interior of the cleaned fish with salt and pepper and lay lemon slices inside. Bake on 350 until the flesh flakes, about 20-35 minutes. Serve with tartar sauce or pesto.
Mashed Butternut Squash
-1 butternut squash
-1/2 cup cream
-2 tb butter
-1/2 ts nutmeg
-salt and pepper to taste
Halve the squash and scrape out the seeds. Season with salt, pepper and a bit of olive oil. Roast, covered until the fork slides easily into the flesh, about 45 mins to an hour. Remove flesh from skin and put in a a saucepan with the rest of the ingredients. Puree with an immersion blender for a smooth mash, or mash with a masher for a chunkier texture.
-1 whole trout per person
-lemon slices
-salt and pepper to taste
Season the interior of the cleaned fish with salt and pepper and lay lemon slices inside. Bake on 350 until the flesh flakes, about 20-35 minutes. Serve with tartar sauce or pesto.
Mashed Butternut Squash
-1 butternut squash
-1/2 cup cream
-2 tb butter
-1/2 ts nutmeg
-salt and pepper to taste
Halve the squash and scrape out the seeds. Season with salt, pepper and a bit of olive oil. Roast, covered until the fork slides easily into the flesh, about 45 mins to an hour. Remove flesh from skin and put in a a saucepan with the rest of the ingredients. Puree with an immersion blender for a smooth mash, or mash with a masher for a chunkier texture.
Labels: dinner recipes, fish, home, homemade, seafood, squash
Thursday, October 18, 2007
Butternut Squash Soup with Toasted Pinenuts
This silky smooth winter soup is thick and hearty. The addition of toasted pinenuts add an earthy appeal as well as creating a texture contrast.
-1 butternut squash, halved lengthwise and seeded
-1/2 onion, roughly chopped
-4 cloves garlic, peeled
-3 or 4 cans chicken stock
-squeeze of lemon juice
-pepper to taste
Roast the squash, covered with foil on 375 on a baking sheet for about 45 minutes, or until a fork can be easily inserted into the flesh. Scoop out the flesh with a spoon and set aside. Sautee onions and garlic in a bit of olive oil in a soup pot until beginning to brown. Add the stock and the squash you set aside, cover and simmer for about 20 minutes. Puree with an immersion blender (or regular blender). In a small pan, toast the pinenuts over medium-low heat until they begin to brown. Add them to the pureed soup. Season with lemon juice and pepper.
-1/2 onion, roughly chopped
-4 cloves garlic, peeled
-3 or 4 cans chicken stock
-squeeze of lemon juice
-pepper to taste
Roast the squash, covered with foil on 375 on a baking sheet for about 45 minutes, or until a fork can be easily inserted into the flesh. Scoop out the flesh with a spoon and set aside. Sautee onions and garlic in a bit of olive oil in a soup pot until beginning to brown. Add the stock and the squash you set aside, cover and simmer for about 20 minutes. Puree with an immersion blender (or regular blender). In a small pan, toast the pinenuts over medium-low heat until they begin to brown. Add them to the pureed soup. Season with lemon juice and pepper.
Labels: homemade, soup, squash
Tuesday, September 04, 2007
Dinner at Home
Lemon Cucumber and Avocado Salad
Dressed with balsamic vinegar and seasoned with salt, this was a tasty, lettuce-free salad.
Thai Seafood Curry
Alexis likes to experiment with different ingredients in curries. Today she added roasted squash in an effort to thicken the sauce. It worked well and tasted great.
-10 scallops, halved
-15 shrimp, peeled and deveined
-2 packages shirataki noodles
-1 can coconut milk
-1/2 can water
-1 ts thai red curry paste
-1 lemongrass stalk, bruised and cut into 3 large pieces
-1 tb fish sauce
-juice of 1 lime
-2 small squash (with hard rinds) halved with seeds removed
-1 handful fresh basil
-1 onion, thinly sliced
-salt to taste
Roast the squash in a covered baking dish (or cookie sheet covered with foil) on 400 until soft--about 45 minutes. Boil the shirataki noodles for a minute, drain and set aside. Scoop flesh and set aside. Sautee the onion in a bit of olive oil until beginning to soften. Add the coconut milk, water, curry paste, lemongrass, fish sauce and shirataki noodles. Simmer for a few minutes. Roughly chop the squash flesh and add to the pan. Simmer for several minutes. Add the shrimp and scallops, cover and simmer for a few minutes, until seafood is just done. Remove lemongrass pieces. Season with salt, lime juice and basil and serve.
-15 shrimp, peeled and deveined
-2 packages shirataki noodles
-1 can coconut milk
-1/2 can water
-1 ts thai red curry paste
-1 lemongrass stalk, bruised and cut into 3 large pieces
-1 tb fish sauce
-juice of 1 lime
-2 small squash (with hard rinds) halved with seeds removed
-1 handful fresh basil
-1 onion, thinly sliced
-salt to taste
Roast the squash in a covered baking dish (or cookie sheet covered with foil) on 400 until soft--about 45 minutes. Boil the shirataki noodles for a minute, drain and set aside. Scoop flesh and set aside. Sautee the onion in a bit of olive oil until beginning to soften. Add the coconut milk, water, curry paste, lemongrass, fish sauce and shirataki noodles. Simmer for a few minutes. Roughly chop the squash flesh and add to the pan. Simmer for several minutes. Add the shrimp and scallops, cover and simmer for a few minutes, until seafood is just done. Remove lemongrass pieces. Season with salt, lime juice and basil and serve.
Labels: avocado, cucumber, dinner recipes, homemade, salad, scallops, seafood, shirataki noodles, shrimp, squash, thai
Tuesday, August 21, 2007
Dinner at Home
Farmer's Market Salad
This salad was completely inspired by the farmer's market and was full of totally delicious veggies, tied together with interesting herbs.
-5 heirloom tomatos, sliced
-2 large yellow squash, quartered and thinly sliced
-2 large zuchinni, quartered and thinly sliced
-handful of purple basil, rough chopped
-2 ginger blossoms, thinly sliced
-4 tb balsamic vinegar
-sea salt
Toss the squash, tomatoes and zuchinni and put in a serving dish. Sprinkle the ginger blossoms and basil on top and season with balsamic and sea salt.
-2 large yellow squash, quartered and thinly sliced
-2 large zuchinni, quartered and thinly sliced
-handful of purple basil, rough chopped
-2 ginger blossoms, thinly sliced
-4 tb balsamic vinegar
-sea salt
Toss the squash, tomatoes and zuchinni and put in a serving dish. Sprinkle the ginger blossoms and basil on top and season with balsamic and sea salt.
Roasted Leg of Lamb with Balsamic Glazed Figs
Although I cooked the lamb to an internal temperature of 125, expecting the temperature to raise to 135 to 14o after cooking, giving me a medium to medium rare lamb, these temperatures ended up giving me a medium-well lamb, which was far more overcooked than we wanted. The figs complemented the lamb well, and added some needed moisture.
Lamb:
-1/4 cup balsamic
-2 tb dijon
-1 tb sea salt
-1 ts pepper
-1 leg of lamb
Mix balsamic, dijon, sea salt and pepper thoroughly. Rub into the lamb and marinate overnight. Roast on 375 until the internal temperature reached 115.
-1/4 cup balsamic
-2 tb dijon
-1 tb sea salt
-1 ts pepper
-1 leg of lamb
Mix balsamic, dijon, sea salt and pepper thoroughly. Rub into the lamb and marinate overnight. Roast on 375 until the internal temperature reached 115.
Fruit Salad
A perfect summer dessert: blueberries, peaches, nectarines, and pluots with a squeeze of fresh lemon.
Labels: dessert recipes, dinner recipes, lamb, salad, squash, tomatos, zuchinni
Sunday, August 12, 2007
Brunch at Home
Egg and Cheese Stuffed Squash Blossoms with Artichoke-Red Pepper-Balsamic Dipping Sauce
Alexis got inspired at the farmers market and came home with a box of lovely squash blossoms. All the recipes she found called for deep frying them, but she wanted something lighter and figured that broiling might work. She gave it a shot and they turned out beautifully, all puffed up from the eggs.
-20 squash blossoms, stems removed
-4 eggs
-1 cup grated cheese (I used goat and Dubliner, but you could use whatever you've got)
-salt and pepper to taste
Grease a cookie sheet. Whisk the eggs, cheese, salt and pepper together and pour mixture into a zip lock bag. Cut off a corner of the zip lock bag and use it to fill each squash blossom. Twist the tips of the squash blossom together to lock the egg mixture in and place the filled blossoms on the cookie sheet. Broil on low for a few minutes, then flip the squash blossoms over and broil a few more minutes. They are done when slightly puffed, yet firm, and when the tips are just a touch crispy. Although these are tasty enough to be eaten alone, we dipped them in the following sauce.
-3 tb artichoke red pepper tapenade
-2 tb balsamic vinegar
Mix and serve as a dipping sauce.
-4 eggs
-1 cup grated cheese (I used goat and Dubliner, but you could use whatever you've got)
-salt and pepper to taste
Grease a cookie sheet. Whisk the eggs, cheese, salt and pepper together and pour mixture into a zip lock bag. Cut off a corner of the zip lock bag and use it to fill each squash blossom. Twist the tips of the squash blossom together to lock the egg mixture in and place the filled blossoms on the cookie sheet. Broil on low for a few minutes, then flip the squash blossoms over and broil a few more minutes. They are done when slightly puffed, yet firm, and when the tips are just a touch crispy. Although these are tasty enough to be eaten alone, we dipped them in the following sauce.
-3 tb artichoke red pepper tapenade
-2 tb balsamic vinegar
Mix and serve as a dipping sauce.
Century Egg with Pickled Asparagus and Preserved Bamboo Shoots
Giao was still hungry, so he ate one of his favorite snacks, preserved duck egg with pickled anything.
Labels: breakfast recipe, eggs, homemade, squash
Tuesday, June 12, 2007
Lunch at Work
Labels: beef, brussel sprouts, homemade, leftovers, squash
Sunday, June 10, 2007
Dinner at Home
In honor of the Sopranos finale, we prepared an Italian feast.
Caprese Salad
Fresh basil, fresh tomatos, fresh mozzerella sprinkled with sea salt and pepper and spritzed with olive oil and balsamic vinegar.
Sauteed Squash with Cilantro
This squash was simply chopped and sauteed in a bit of olive oil until tender and seasoned with salt and pepper. Super easy. Chopped fresh cilantro was thown in at the last minute.
Pan Fried Meatballs in Homemade Tomato Sauce with Fresh Sage
Very Italian, and very fresh, yet hearty.
Caprese Salad
Fresh basil, fresh tomatos, fresh mozzerella sprinkled with sea salt and pepper and spritzed with olive oil and balsamic vinegar.
Sauteed Squash with Cilantro
This squash was simply chopped and sauteed in a bit of olive oil until tender and seasoned with salt and pepper. Super easy. Chopped fresh cilantro was thown in at the last minute.
Pan Fried Meatballs in Homemade Tomato Sauce with Fresh Sage
Very Italian, and very fresh, yet hearty.
We still had some frozen, raw meatballs leftover from when Alexis made far too many for a dinner party. Click here for the recipe for the meatballs. To cook them, sautee in a large shallow pan in a few TB of vegetable oil, moving the meatballs frequently.
For the recipe for the homemade tomato sauce, click here.
The drained meatballs were placed in a dish, we poured the sauce over it, and then sprinkled with a lot of fresh chopped sage and grated parmasean.
For the recipe for the homemade tomato sauce, click here.
The drained meatballs were placed in a dish, we poured the sauce over it, and then sprinkled with a lot of fresh chopped sage and grated parmasean.
Labels: beef, dinner recipes, homemade, squash
Wednesday, June 06, 2007
Dinner at Home
Shrimp and Squash Coconut Curry
-1 lb shrimp
-3 packages shirataki noodles, boiled for 2 minutes and drained
-1/4 cup fish sauce
-1 tb thai green chili paste
-1 can coconut milk
-1 can chicken broth
-1/2 onion, thinly sliced
-juice of 1/2 lime
-5 patty-pan squash, cut in eighths
-8 cloves garlic, minced
-3 packages shirataki noodles, boiled for 2 minutes and drained
-1/4 cup fish sauce
-1 tb thai green chili paste
-1 can coconut milk
-1 can chicken broth
-1/2 onion, thinly sliced
-juice of 1/2 lime
-5 patty-pan squash, cut in eighths
-8 cloves garlic, minced
Sautee the onions and garlic in a bit of olive oil. When beginning to brown, add the coconut milk, chili paste and chicken broth and bring to a boil. Reduce to a sinner and add the noodles. Add the squash and simmer until tender, about 15 minutes. Add the fish sauce, lime juice and shrimp and cook until shrimp are tender, about 1 or 2 minutes. Add the cilantro and serve.
Labels: curry, dinner recipes, homemade, shrimp, squash
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