New Twist on a Classic: Recipe

Making changes to an old stand-by can run the risk of being too radical but if it's done right, it can be a smash. However, like everything else, "smash" is purely subjective. I saw a Ming Tsai recipe for "Asian Sloppy Joes" and I was quickly drawn in. I followed the basics but make significant enough changes that I'm confident this is my recipe, now...And, we all laughed when my oldest came out with the perfect name - The Sloppy Dog.

Ming's recipe called for only a pork and beef mixture - I added in veal. He suggested using celery, and red onions only - I used a red bell pepper, and half a red onion and half a yellow onion, instead. His recipe used far more heat than this one and instead of iceberg lettuce, I used arugula and added freshly cubed avocado. And for the kicker: hot dog rolls, instead of hamburger buns.  The kids got a kick out of it and the littlest one ate hers deconstructed - she consumed the sloppy dog mixture and the roll separately.  This was a great meal! The Ming Tsai Hoisin-Lime Sauce was really delicious and added that perfect tang to the meat. This is one we'll eat again and again!

Sloppy Dogs
makes 8-10

2 tablespoons olive oil
1/2 red onion, minced
1/2 yellow onion, minced
1 large red bell pepper, finely chopped
1 tablespoon finely chopped jalapeno
1 lb. meat mixture: ground veal, ground beef and ground pork
1/2 lb. plum tomatoes coarsely chopped
1 1/4 cup Hoisin-Lime Sauce* (recipe to follow)
1/3 cup fresh cilantro, chopped
8-10 hot dog buns, top sliced
1 large ripe avocado
1 large handful fresh arugula, washed and dried

In a large sauce pan, heat the oil over medium-high heat.  Add the onion, pepper and jalapeno and mix well - saute till soft, about 5-7 minutes. Next add in the tomatoes and saute again - another 5 minutes, stirring often. Add in the cilantro and the meats. Cook the meat till browned, break up large pieces with the back of a wooden spoon - about 6-7 minutes.  Add in the sauce and raise the heat to high - bring the mixture to a boil, stir often, and allow it to thicken so it is no longer soupy - about 20-25 minutes. Take off the heat.

Line the rolls with arugula, top with meat mixture and then sprinkle with avocado.


Ming Tsai's Hoisin-Lime Sauce
makes about 2 cups

1/2 cup plus 2 tablespoons canola oil
2 large garlic cloves, minced
1 tablespoon fresh ginger, minced
2 cups hoisin sauce
1/2 cup fresh lime juice

Heat 2 tablespoons of oil in a medium saucepan until hot; add in the ginger and the garlic and saute over medium-high heat for about one-two minutes. Add the hoisin sauce and stir about one minute.  Add in the mine juice, mix well, and allow to come together for about one more minute.

Transfer the mixture to a food processor and blend, drizzling in the 1/2 cup of oil. Cool well before refrigerating (can be stored for up to two weeks).

The Stuff We're Made Of: Recipe

My husband and I once visited New Orleans - long before Hurricane Katrina - and ate our way through the city, as so many people do when they arrive in the Big Easy.  It's an iconic place - so full of life and a richness that you don't find in many other places. Of course, I won't bore you with details about NOLA but bring it up because I have a particular memory from our time there - we ate at a place called Clancey's - and it was famous for its stuffed pork chop, the size of a small child. It was outrageous and I'll never forget that chop or the mmmmm that slid out of my mouth with the first bite.

I've always wanted to stuff a pork chop (weird, I know), but never saw the right chops or had the time to do it, etc.  Today, the stars were aligned and I bought the right sized pork chops and had the right ingredients and even had the time to make it - and the laborious risotto side dish that accompanied it.

When the kids tell me the food is good, I know I've done something right.  But to be honest, they're easy to please - I mean come on, they eat mac n cheese from a box mix! But when I enjoy something I've made, then I know it's good - because I am my own toughest critic.

Make these when you have the time - the pork didn't take too long, actually, but it does require some attention. I made life difficult by adding the risotto but the kids love that so it made "stuffed pork chops" a bit more likable!

The stuffing was a snap and could have been anything, really.  I saw a recipe for a Roquefort stuffed pork chop so stuff it with whatever interests you. This combination just seemed to work in my head as I was thinking it through and fortunately, for me, it worked in actuality.

Apple-Walnut Stuffed Pork Chop with Chorizo
serves 4

4 1 - 1/2" thick pork chops, on the bone
1/2 medium apple, chopped
1/3 cup walnuts
1 slice white bread, torn
5 tablespoons olive oil, divided
1/4 cup chorizo
1 medium onion, chopped
1/4 cup Calvados Brandy
salt and pepper

Preheat oven to 350.

In a medium pan, heat 2 tablespoons of oil over medium heat. Saute the onion for about 6 minutes, stirring often. In a food processor, pulse the walnuts, apple and chorizo until all small crumbs form. Once the onion is soft, add the bread to the pan and toast the bread - about 2 minutes, stirring often or the bread will stick to the pan. Pour the onion and bread into the food processor and pulse again so the bread is finely chopped.

Meanwhile, make a 1 1/2" incision into the chop's flesh, opposite the bone - on the thick part of the meat. Gather about 3 tablespoons of filling and stuff it into the slit and secure closed with a wooden toothpick. Sprinkle both sides of the meat generously with salt and pepper. Warm the remainder of the oil in an ovenproof pan and sear the chops - about 6 minutes per side - until they are a light shade of brown. Raise the heat slightly and pour the calvados into the pan - firmly shake the pan to full incorporate the brandy into the meat.

Slide the pan into the oven and cook about 25-30 minutes. Let the meat rest in the juices for about 5-6 minutes (I left mine in the oven with the door cracked open and turned off the heat).

The Great India: Recipe

The final stop on this week's tour of International foods was a personal favorite of mine - Indian food. I wouldn't say I have a vast knowledge or experience with this type of cuisine, but I did take an Indian Food cooking class some time ago - a three-session class where I came away with some amazing recipes and some great tips. Tonight's dinner was about simple but flavorful Indian-inspired foods made with relative ease.

The kids were introduced to Indian food about five months ago - it was one night between Christmas and New Year's when I launched into a crusade to try and pursuade everyone that we should go out for Indian food.  My oldest was all for it (she had never eaten this type of cuisine before but she was game) and because she was willing, so was my middle guy. That left my husband who likes Indian food but it isn't his "go-to" food when he wants something interesting but he, too, went along with the idea,  since we were all in agreement.  My daughter and I set about to a place that wasn't too close to home but that I knew had good food and we ordered the entire left side of the menu, as I usually do when ordering take out. We brought it home and once we began to dig in, the kids were actually vocal about how good the food tasted.  So tonight's dinner was an easy sell and in fact, when my oldest only saw the chicken on the table she asked me what had happened to the International theme for this evening...

I started the chicken last night - and with full disclosure here, I can tell you that I used a packet of garam masala that was brought back to me by my mother on her recent trip to India. So I was thrilled to have the spice blend on hand. If I hadn't had the packet of garam masala, I would have made my own blend of with: ground cumin, ground corriander, ground ginger, ground cloves, ground all-spice, ground cinnamon, ground chili powder and some ground tumeric. You could do any set of proportion with those ingredients and you would have an amazing blend of herbs and spices.  You can purchase garam masala at any Indian Market or at many local supermarkets. The flavors here really worked and I think I surprised myself! I was pleased with the way the chicken came out but even more so with the chick-pea recipe.  If you like chick-peas, make this - really.  And the rice? Please...I used Success brand Basmati Rice (that's rice in a plastic packet that gets boiled for about 10 minutes.). I added frozen petit peas that I simply ran under hot water for 2 minutes to thaw and I thought about adding a whole clove but forgot.  The meal was rounded out with mashed sweet potato that I added 1 tablespoon of butter to, along with 1/2 cup of brown sugar and 1/4 cup of low-fat milk. The baby couldn't get enough of that!

I didn't follow any recipe for this - I just gave it the ol' college try and I was really pleased with the results. I was even more pleased that everyone asked for more and that my son announced that I was the best cook he'd ever met!

Tandoori-Style Chicken with Curried Chick-Peas
serves 6-8

2 1/2 lbs chicken thighs and legs, skinless
12 oz. plain, low-fat, yogurt
2 1/2 tablespoons garam masala

Starting the night before you wish to cook the chicken, combine in a small bowl the yogurt and the spices and mix well. Place the chicken into a large zipped bag and pour the yogurt mixture into the bag. Zip the bag, release the air from inside, and gently but purposefully, shake the bag and coat all the pieces of chicken. Place in the refrigerator overnight.

Prepare the barbeque and cook the chicken for about 20-24 minutes.

Curried Chick-Peas
serves 6-8
1 tsp. olive oil
15 oz. can chick-peas, washed and drained
1 small-medium onion, thinly sliced
1 large garlic clove, smashed and minced
1/4 cup fresh cilantro
1 1/2 tablespoons garam masala
2 medium-large fresh tomatoes, chopped
1/4 cup canned tomato sauce
1/4 cup heavy cream

In a large saute pan, heat olive oil over high heat and add onion. Saute about 5 minutes, stirring regularly so they don't burn. Lower the heat, if necessary. Sweat the onions a total of about 7-8 minutes or until they are very soft.  Add the garam masala and mix well for about 1 minute. Next, add in the chick-peas and saute about 5 minutes, stirring occassionally.  Next add in the fresh tomatoes and stir again.  Add the garlic and saute for 1 minute and then add in the sauce and stir well.  Next add in the cream and stir.  Allow all the flavors to meld over medium heat for about 5 more minutes and add in the cilantro and stir.  Serve with rice.

Tuscan Steak: Recipe

Tonight was one of those nights - you know the one where you start to panic at 4:45 p.m. at work because you need to finish a meeting within the next few minutes so you can race home to cook dinner before the family gets divided up? My husband and son go off to baseball at 6:00 p.m. and I walked in at 5:30, raced around trying to get dinner together before the little guy left. Well as he ate left-overs from the night before, (which was not tonight's dinner), I realized that I can't keep this up. Going forward: the rules are changing in this house with regard to meals and sports - we'll eat together as a family after they return. Thanks to my local moms for the wake-up call.

Unrelated to the craziness that is our life during week nights, I decided to change course on the International Theme for this evening.  Recently I made an Argentinian steak (Argentinian Steak) and it was awesome so this time I thought I'd try my hand at a Tuscan-Style steak. Most often it's called Florentine Steak and it's made slightly differently than this - but not by much, really.  I used simple ingredients and finally when we ate the steak, grilled vegetables and the tomato and mozzarella salad, everyone was pleased.  The key to the simplicity of this meal was the barbecue. A charcoal grill makes a real impact on the flavor of your meat - naturally, you can achieve great results from gas...but I prefer charcoal. Over the past five years, we have stopped using any lighter fluid to ignite our coals - instead we use a metal chimney to ignite the coals. It's amazing and I never have to smell or taste lighter fluid on my food!

To round out our meal, I added grilled eggplant (which my husband informed me I overcooked by a lot) and peppers along with a basil, tomato and mozzarella salad. If the weather had been about 20 degrees warmer, we would have eaten al fresco!

Tuscan-Style Steak
serves 5/6

2 1/4 lb. Bone-in Rib Eyes (2 one+ pounders)
2 tsp. olive oil
2 Tablespoons Kosher salt
freshly ground pepper
1 lemon, sliced into halves and then into quarters

Prepare a grill (or use your broiler pan indoors) so it is very hot (your hand shouldn't be able to stay put for more than 5 seconds about 2 inches from the grate).

Slather the olive oil on both sides of the steaks and sprinkle the salt and pepper all over on both sides. Grill the steaks about 7 minutes per side. When you remove the steaks, squeeze two quarters of lemon over each steak. Allow the meat to rest about 3-5 minutes before serving.

It's Tuesday Night - Bring on the Tacos!: Food Musings

It's spring and it's Tuesday which means that it's softball night in our house - which really means: look out between 5:00 and 6:00 p.m. because there is craziness and food flying all around! Tonight is night two of our International Flavors week and we're on to Taco Tuesday!  I didn't invent anything here - except for the salsa, which I didn't realize I was out of until about 5 minutes before I wanted to use it so I was forced to make a new batch (can't have tacos without salsa!). Thank goodness I stock the makings of my fresh salsa on a weekly basis and can usually create what I need pretty quickly.

The kids - all three of them - love Taco night.  What's not to like? There's meat, cheese, black beans and crunchy tacos and it's okay with Mom when all the food comes crumbling out.

We're making food fun in our house - hope you are, too.  Enjoy.  And here's the recipe for my best salsa ever...Best-Ever Salsa

The Spice of Life: Recipe

These chops came off the barbecue and looked gorgeous (funny way to describe meat, I know) but really, they were beautiful.  The bone really makes the difference.  This meat was slightly spicy, as this recipe is written - just a touch.  However, everyone except the baby enjoyed it.  We all grabbed a glass of water (for the kids, wine for us) and some vegetables; salad, dressed, for us and deconstructed salad, undressed, for the kids. The meat was tender and the smoke of the spice was really lovely - a ballet for the mouth! Lots of flavors dancing!

If you're a fan of some heat, try this just as it is.  If you'd like to try it but want to tone it down, omit the cayenne pepper.

I served this with sliced grapefruit, a salad of lettuce, peppers, cucumbers and strawberries dressed lightly in balsamic and olive oil and a little salt. The kids had sweet potatoes, and peppers, cucumbers and strawberries. I abstained from the potato; I opted, instead, for grilled vegetables. All around - a very good, healthy, and easy meal to make.

Smoky Pork Chops
6 5-6 oz. center-cut, bone-in, loin pork chops
1 teaspoon of each: kosher salt, cayenne pepper, dried oregano, ground coriander
2 teaspoons of smoked paprika

In a small bowl, mix all the spices together well and sprinkle over both sides of each of the chops.  Let the chops sit at room temperature for about 15 minutes.  Heat barbecue and cook chops on direct heat for 3 minutes on each side and then move to indirect heat for another 5 minutes per side. Allow them to rest for another 4-6 minutes before eating.

Pan-Fried Chicken Cheeseburgers: Recipe

Armed with some ground chicken, I had every intention of making a chicken burger with sundried tomatoes, spinach and feta cheese but when push came to shove, I opted for a new twist. These has very good flavor, good texture, and the added bonus of being pan-fried. What could be wrong with that? A little olive oil and breadcrumb never hurt anybody.

I put these on toasted bread for a lighter version of a burger - to keep with the theme.  But feel free to load them up with toppings and slide them onto burger buns!

Pan-Fried Chicken Cheeseburgers
serves 5

1 lb. ground chicken
1/4 cup Italian dried breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon Kosher salt
1 piece of white bread, torn into small 1/2" pieces
1/2 tablespoon finely diced red onion
2 tablespoons olive oil, divided
10 pieces toasted white bread
5 slices Swiss cheese
lettuce, tomato, pickles

In a large bowl, mix together chicken, spices, salt, torn bread, red onion and 1 tablespoon olive oil. In a second bowl, mix together the Parmesan cheese and the breadcrumbs. Using your hands, make 5 hamburger patties and coat each one in the breadcrumb mixture. Set aside.

In a large frying pan, set over medium-high heat, warm remaining tablespoon of olive oil.  When it's hot and coats the entire pan, place all five patties into the pan.  Cook for 7-8 minutes per side, pressing out the moisture in each one by placing a flat spatula on the tops and gently pressing down.  Add the cheese to the tops and melt - about 3 more minutes. Place on toasted bread and cover with lettuce, tomato, pickles, and then remaining bread.

Race to the Table: Recipe

Really, I'm not sure I could have made dinner any faster than I did tonight unless I had brought it home from the Golden Arches. Okay, maybe I'm stretching the truth just a touch but to be honest, tonight's dinner was on the table in about 15 minutes and lately that seems to be the boiling point (pardon the pun) for my family's impatience level. Maybe it's me - maybe it's because when I come home I am starving, still tense from the day, and anxious about what kind of project I'll discover in the kids' backpacks! So it's me who wants to sit quickly and eat but I don't want fast food.

We ate lamb chops this evening. I have mentioned in previous posts that I try to shop for food with a plan in mind - i.e., I don't like to freeze meat, so I buy meats I'll cook within the following few days.  Last night we had a roasted chicken with sweet potato "cupcakes," pearled couscous and a cold cucumber salad. I had time to cook and really enjoyed making the meal. Tonight, I had 15 minutes or less - it felt a bit like a game show but sadly I only competed...I didn't seem to win anything!

I'll admit that the secret here is that I had made, at one time or another, a dish using a few fresh basil leaves and had a large bunch left over so I did what any self-respecting mom would do...I made pesto sauce and froze it - for a later date. Well, today was that "later" date. If you don't have the time to make pesto - or don't happen to have some in the freezer - purchase a container from the store. There are some very good alternatives to homemade in the grocery stores and pesto can be used on fish, lamb, chicken, pasta - or on some good crusty bread as a dip.

Broiled Lamb Chops with Pesto Sauce
4 shoulder lamb chops, each about 1/2 lb. and 1" thick
1/3 cup prepared pesto sauce
Kosher salt
Pepper

Prepare broiler pan and set oven to broil.  Place four chops on the broiler rack and sprinkle liberally with salt and pepper on both sides. Place the pan in the broiler on top rack for about 6 - 7 minutes per side - 6 minutes for medium rare.  Remove chops and allow them to sit for about 5 minutes before serving.  Serve with a dollop of pesto sauce.

Bathing Beauty: Recipe

Thank goodness for marinades. I love them - I love the way meat soaks up the flavors of whatever it's bathing in and how several items can be mixed together to create a completely unique flavor-set. And when you can leave meat in its marinade for an extra long time, the result is out of this world. And thank goodness you can leave meat in a liquid bath for an extended time because otherwise I would have been serving pancakes for dinner tonight.  You know - it's Thursday and I shop for food on the weekends. I don't like to freeze meats because they develop a funny taste and then defrosting them can cause the meat to become too watery and too mushy.  So, I plan a meat for Sunday that I cook that day, a meat for Monday, a pasta and sauce of some kind for Tuesday but by Wednesday and Thursday, the week gets crazier and dinner can become a bit of a wild-card. I usually create a marinade on Tuesday night, place the meat in a zip bag and pour the liquid in.  I seal up the bag, place it in another bag, give it a good shake and place it in the fridge.  If I can make it (and "it" can be: chicken, pork, veal, beef or lamb in our house) on Wednesday great. If not, I don't stress because I know it will be cooked on Thursday and taste even better than it would have on Wednesday.

So all that to say: Dude! You Gotta Try this!! It was great! Delicious! Had everyone back for 3rds! And all finished within 15 minutes. I love dinner in a hurry - as long as I've thought it through. Otherwise, I'm staring into a near empty fridge wondering what on earth to do with five hungry people and no time.  But this - try it. You'll be convinced that marinading meat is a must-have in your dinner repertoire!

This should be cooked outside on the grill but we made it indoors tonight, instead.  Still a great choice for dinner.

Drunken Grilled Skirt Steak
1 1/4 lb. skirt steak
1/2 cup red wine (use whatever is open - this was made with a Merlot)
4 medium garlic cloves, peeled
Leaves from 2 medium sprigs of fresh Rosemary
Leaves from 4 medium sprigs of fresh Thyme
1 heaping tablespoon Dijon Mustard
2 tablespoons Kosher Salt

Combine all ingredients in a food processor, except for the beef. Puree well - unless garlic is completely minced. Place the steaks into a ziplock bag and pour the marinade into the bag. Seal, squeezing out the air.  Place bag into another zip bag and shake well. Place in the fridge, at least overnight and up to 48 hours.

Preheat the broiler and prepare the broiler pan (line bottom with foil and spray the grill grate with non-stick spray). Place the steaks on top of the pan and place in the broiler close to the heat - about 6 minutes per side for beef that is about 1" thick.  After 6 minutes, flip the meat and cook another 6 minutes.  Remove from the heat and allow beef to stand for 3-4 minutes before slicing.

Serve with anything you like - couscous, sauteed mushrooms, creamed spinach and sliced pink grapefruit with Kalamata Olives (sprinkled lightly with white sugar) were our choices for sides tonight.

Enjoy!

A Rare Find: Recipe

There is a very important lesson to learn in cooking - find a butcher and make friends.  Grocery stores are terrific but there is nothing like a hometown butcher - someone who can help you find the right cut of meat for your recipe or someone who can educate you on cooking times, textures, etc. And (to me) most importantly, someone who sells so many varieties of meat that I can always find what I'm looking for!

The other day I came across a recipe that I wanted to play with but I knew the grocery store would not have lamb shanks in stock so I ventured to the butcher and sure enough - there were plenty! And oh my gosh - these were incredible - meat fell off the bone with just a gentle prod with a fork. The flavors were rich yet not overly complex. A real winner!

Lamb Shanks with Wine and Vegetables
4 1 1/4 - 1 1/2 lb. lamb shanks
1/2 cup flour
salt/pepper
1/4 cup olive oil
6 large carrots, coarsely chopped
3 large celery stalks, coarsely chopped
2 medium onions, finely chopped
3 large garlic cloves, finely chopped
1 tablespoon tomato paste
2 cups chicken stock
2 cups dry white wine (ex. Sauvignon Blanc)
6 fresh parsley sprigs
3 small fresh thyme sprigs
1/2 teaspoon dried oregano
1 large fresh rosemary sprigs
2 dried bay leaves

Pour flour, salt and pepper into a large plastic bag. Place the shanks into the bag and shake well to fully coat all the shanks with flour. Meanwhile, heat the oil in a large, deep, heavy pot over medium-high heat. Place the shanks into the pot - (be sure to do this in batches so you don't crowd the meat) and brown on all sides - about 10 minutes per batch. Remove the shanks to a plate and saute the onion, carrots and celery over medium heat until soft; about 10 minutes.

Next add the garlic and stir, then add the wine and the stock as well as the paste and oregano and stir well. Add back the shanks so they all fit snugly and add the parsley, rosemary and bay leaves. Raise the heat and bring the mixture to a rolling boil. Next lower the heat to a simmer, cover, and let cook for about 3 hours or until the meat is falling off the bone.

Remove the meat from the pot, remove the bay leaves and remaining herb sprigs and spoon off the accumulated fat. Turn up the heat and boil the remaining liquid for about 5 minutes - spoon some liquid over the shanks and top with the vegetables from the pot.

A Rib (Eye) Rub: Recipe

I came across a recipe for a pan-fried rib-eye steak flavored with Latin-style seasonings and served with Salsa Verde. It sounded terrific so when I got to the butcher, I picked up a couple of steaks and continued on my way. At the grocery store I purchased some chili peppers and a big bunch of cilantro for my Salsa Verde. However, when I got home I looked at the recipe and realized I had forgotten the tomatillos! So I changed course slightly - I happen to think this came out much better than the recipe I was supposed to have been making!

The steak was perfectly cooked - the flavors and the temerpature were both spot-on.  The secret to making great steaks is to salt them well and leave them at room temperature.  Provided your grill is piping hot, you'll  hear the juices sear in the moment you put the steak on the racks. Please be sure that your grill is super hot.

Grilled Cumin Rubbed Rib-Eyes with Orange-Lime Salad
4 rib-eyes - a total of about 2.25 lbs, room temperature
1 tablespoon each of: chili powder, ground cumin, ground coriander and Kosher salt

Orange-Lime Salad
1 large ripe orange, sliced into 1/2" thick slices and then halved
Juice of 2 limes
2/3 cucumber, peeled and diced
1/4 cup dried cranberries
1 Tablespoon cilantro, minced

For the Steaks -
Mix together the spices in a small bowl and rub each steak - front and back - with a generous portion of the spices. Allow the steaks to sit at room temperature with the spice rub for 1/2 hour. Grill over direct heat for about 6-7 minutes per side.

For the Salad -
Combine all ingredients in a serving bowl - cover and leave at room temperature for an hour before serving.

Learning to Juggle: Food Musings

As my three month maternity leave comes to an end, I want to tip my hat off to all the stay-at-home moms (and dads!). It is not easy to juggle the lives of several children, a household and all the chores that go along with it, and such insignificant things as, well...proper eating and bathroom breaks! Really, for anyone that doesn't have children, you must understand how challenging it is to deal with things like homework, dinner, a crying baby, and of course one's own sense of self which needs attention. So again...kudos to all those who stay home regularly.

I am heading back to work soon and I know that while my life will become a blur of daily activities, I still have it just a bit easier (in my opinion, of course) as I'll be able to eat when I want, take a walk when I want, go to the bathroom when it's needed, and make a phone call without the concern that the moment the person picks up my little sleeping angel will wake with wailing so loud that I'd be forced to simply hang up.

However, going back to work will require a new commitment to order, routine, and stated expectations...and dinners that are far less messy! There just isn't enough time in the evening before bed to clean up crusty pots and pans.  So I have just a few more weeks left to wreak havoc on my kitchen...and I've been having fun doing it!

Here's what I've been up to lately -

Honey-Dijon Roasted Salmon with Corn and Pepper Salsa

Herb Roast Beef with Rosemary-Beet Barley

Lamb Stew with White Beans, Cranberries and Sweet Potato

Chili Rubbed Steaks with Pineapple-Peach Slushi

Sunday Supper: Veal Stew Recipe

Food confession: Last weekend I purchased veal stewing meat and it sat in the fridge till yesterday. I had intended to make it last Sunday but decided at the last minute that I didn't feel like dealing with the slow cooking and the annoying cries I'd get from my kids. But yesterday, given it was the first snow storm of the year - the first snow storm ever in October in the Tri-State area - I felt it was right to make it.  However, I couldn't even bring myself to open the package of meat...seven days in the fridge? Nah...into the garbage it went!  And out went the husband...to the store to buy...veal stewing meat (again).  Those of you that know me, know that this is an unfortunate regular occurrence in my house. I often buy food items that look cute or delicious and don't always cook them in time - sometimes I'm simply too lazy to bother. 

However, this weekend seemed to have been the right time - and, to boot, I actually found the right inspirational recipe to model.  Leave it to Marcella Hazan's Essentials of Classic Italian Cooking, my go-to guide for amazing Italian cuisine, to offer up the perfect recipe.  The book had a recipe for veal stew with white wine, cream and sage.  I switched it up slightly and came up with Veal Stew with Marsala, Rosemary and Cream (and I added some petite peas, for color).  I served the stew with yellow rice and a vegetable. 

Three out of four people in my house loved it...the fourth one refused to eat anymore than one bite. He's in the dog house right now and there will be no dessert later.  But you decide for yourself!  The meat was tender and the flavors worked so well.  The color was fantastic - a nutty brown - and the peas all popped in your mouth. The best thing is that it really didn't take long to make and I even shut off the heat at one point to go pick up my child - and I left the stew covered on the stove for almost an hour before returning the flame and warming it through.

Veal Stew with Marsala, Rosemary and Cream
1 1/2 lbs. boned veal shoulder cut into 1 1/2 inch cubes
2 Tbsp. unsalted butter
1 tsp. extra virgin olive oil
1 Tbsp. salt
several grindings of pepper
2/3 cup all purpose flour
1 medium onion, finely chopped
2 medium sprigs fresh Rosemary
1/4 c. Marsala wine
1/2 c. heavy cream
1 c. frozen petite peas

On a plate, combine the flour, salt and pepper. Toss the meat into the flour mixture and set aside.

In a large heavy bottomed pot, melt the butter and oil together over medium-high heat, until foamy.  Add the meat and allow it to brown well, turning at least once - about 5 minutes per side. Transfer to a bowl and set aside. 

Add in the onion and saute, scraping up bits of the browned meat with a wooden spoon. Allow the onion to saute for about 5 minutes or until it's pale and translucent.  Add in the wine and allow it to bubble up, scraping up any left over browned bits. Return the meat to the pot, along with one sprig of rosemary. Cover, lower the heat and allow it to simmer about 45 minutes. 

Open the pot and mix well.  Add in the heavy cream and the second sprig of rosemary. Again, cover the pot and allow it to simmer another 30 minutes over low heat.  Meanwhile, place peas in a strainer in the sink and run boiling hot water over them for about 2 minutes. Drain well and then add them to the pot.  Mix meat and peas well together. 

You can certainly do this ahead of time...a day or two ahead of time, even. Just reheat it on the stove over a medium heat, gently stirring to ensure it's fully heated. Add in 2 tablespoons of water when reheating to thin out the sauce.

Hearty Sunday Fare: Recipe

Can you believe how quickly Fall fell upon us?  One day we're all wearing flip flops and blasting the A/C and the next we're layering! Don't know about you, but this weather always makes me wander into the kitchen to create something.

Sunday dinner, to me, is one that means business - it's a meal that's too time-consuming to prepare during the middle of the week. Well, at least, that's how I see it.  So yesterday I braised a pork roast in Calvados (Apple Brandy) and coupled it with a butternut squash and prosciutto risotto. These are staples you may have seen on my blog before but they work - butternut squash is easy to prepare and has a mild flavor that even the little ones will enjoy (and everything tastes better with bacon...even if it's Italian-style!).

Braised Pork with Calvados
3 1/2 lb pork loin, center cut
3 Tablespoon Olive Oil
2 Tablespoon unsalted butter
1/4 cup flour
salt and pepper
1 tsp. Whole Cloves
2 large shallots, finely chopped
1 small onion, finely chopped
8 oz. Calvados
1 leek, thinly sliced
4 medium carrots, coarsely chopped
2 celery stalks, coarsely chopped
8 oz. beef stock

Preheat oven to 400.  In a large dutch oven (or other pot that can go from stove-top to oven), melt the butter together with the oil over medium-high heat. Mix together the flour, salt and pepper on a plate and roll the pork in the mixture - fully covering the meat.  Place the meat into the hot oil and brown on all sides - about 10 minutes in total. Remove the meat to a plate and pour in the alcohol. *It will sizzle and steam at this point - lower the heat but be sure to use a wooden spoon to scrape up the browned bits of meat - about 1 minute in total. 

Next, add in the shallot and the onion and saute in the alcohol - on low-medium heat - for about 5 minutes, or until soft.  Next add in the vegetables and repeat.  Place the pork back into the pot and spoon the liquid and the veggies over the top.  Add in the whole cloves and gently pour the beef stock over the top.  Cover tightly and place inside middle of the oven. Cook meat about 1 hour, turn - gently - and again, spoon liquid and vegetables over the top. Recover and replace back into the oven for another hour and 15 minutes.  Remove the pot from the oven and keep it covered for about 10 minutes before removing and slicing.

Butternut Squash Risotto with Prosciutto
1 medium onion, finely chopped
5 Tablespoon unsalted butter + 1 Tablespoon
4 oz. cubed prosciutto
1 cup Aborrio rice
8 oz. chicken stock
8 oz. chicken broth
3 oz. water
4 oz. Calvados
1 medium butternut squash
1/2 cup grated Pecorino Romano cheese

NOTE: Risotto is not for the faint at heart...if you don't like to stand in front of the stove and stir, this one is not for you.  It requires that you pay attention and an infusion of liquid each time the mixture of rice looks like it's about to burn or stick to the pan.  So therefore, you must pay close attention.

Peel the outer skin off the squash, seed, and cube - a total of about 2 cups of large pieces. Place in a medium microwave-proof bowl, pour 1/4 cup of water into the bowl and cover with plastic wrap. Microwave on high about 6 minutes or until flesh is mushy soft. Pour as much of the excess water out as possible. Set aside to cool. Once cooled, mash completely.


In a medium saucepan, heat the stock, broth and water together over medium-high heat. In a large saute pan, melt the butter until foamy. Add in the onion and saute - medium heat - about 10 minutes - until clear and soft. Add in the prosciutto and again saute about 8 minutes, raising the temperature slightly - stirring constantly so as to avoid any burning. Add in the rice and coat the rice with the fat from the prosciutto and the onion mixture - stir until the rice looks a bit shiny. Add in the Calvados and stir consistently until rice is well soaked and beginning to absorb the liquid.  Then going forward, by the ladleful, add in the broth as necessary - ensuring that you stir regularly and allow the liquid to fully absorb into the rice before adding in the next ladleful. Repeat as many times as necessary - likely until all the liquid is gone and the rice is rich and creamy and no longer hard inside. When it's near complete, add in the mashed squash and mix well. Turn off the heat and add in the cheese and the remaining tablespoon of butter and mix well.

Dinner for the Loves of My Life: Recipe

Valentine's Day is here. I'm not sure why it seems to be such a lovely day - it is just an ordinary day and you are supposed to express your love daily for those you care for most. But, alas, it's February 14th and the birds were chirping, the sun was shining, and it was a glorious 58 degrees - a welcomed treat after what has seemed an endless barrage of nasty winter weather.  Ahh, love is the air - indeed!

Our "Romantic (with the kids in tow) Dinner" Menu
Asian Flavored Flank Steak
Sweet Potato
Sesame Jasmine Rice Timbale
Giant (and Mini) Vanilla Cupcakes

I marinaded the flank steak for two days and it was delicious! Don't overcook the steak though - it can be tough, if done so. I love this combination with the slight hint of sesame oil infused into the sticky rice.

Asian Flavored Flank Steak
2 lbs. flank steak, scored on the back and front
3 scallions, washed and cut in half
3 garlic gloves, peeled
2/3 cup Soy Sauce
1/4 cup light brown sugar
2 Tablespoons Dijon Mustard
1/2 cup fresh cilantro, washed and drained

Combine last 6 ingredients in a food processor and pour over the steak. Cover and refrigerate at least overnight - but up to 72 hours.

Set oven on broil and broil meat for 7 minutes on the first side and 4 minutes on the second. Be sure to allow it to rest for about 5 minutes before carving. Slice thin and serve with extra juice that pools.

Sesame-Jasmine Rice Timbale
1 cup jasmine rice
2 cups water
1 teaspoon dark sesame oil
1 tablespoon each, white and black sesame seeds
1 large scallion, sliced - green parts only
2 tablespoons butter, divided
1 1/2 tablespoons Olive oil
4 Half-cup ceramic ramekins

In a large pot, bring 2 cups of water to a boil and add rice, 1 tablespoon of butter and sesame oil, mix well. Cover and simmer for about 15-20 minutes. Uncover and fluff rice - add the seeds and the scallion and remaining tablespoon of butter and mix well. Cover again, turn off heat, and allow rice to settle for 3-5 minutes.

Meanwhile, grease each of four ramekins with olive oil. Spoon - and pack - rice into the ramekins (fill completely). Turn ramekins over onto the plates and allow them to sit for 30 seconds before removing the bowl.

Little Bites: Recipe

What on earth could taste better than crispy Italian bacon?? I mean, really?? Well, yes...crispy Italian bacon with soft creamy goat cheese and fig jam? Absolutely!

I made this for a dinner party and they were gone before I could blink. I made the cups a few hours in advance so that they could cool and be easy to eat. What a fun little pop-em!

Crispy Pancetta Cups with Figs and Goat Cheese

makes 24 cups

24 slices of pancetta

6 oz. soft goat cheese

1/2 cup fig jam

6 oz. dried figs, each one cut into 6 little pieces

Pam Cooking Spray

2 12-hole mini muffin tins

Preheat oven to 450.

Spray all 24 muffin holes with cooking spray and place a slice of pancetta into each one so the edges are a bit flouted.  Bake about 20 minutes or until edges look like they're about to begin to burn. Remove and let cool in the tins about 10 minutes. Remove and cool completely on wire racks.

Using a small spoon, line the bottoms of each cup with fig jam and add two pieces of dried figs to the cup. Top with a small spoonful of goat cheese. Serve.

The "Big Night": Menu and Recipes

If you've never seen the movie "Big Night," my husband and I urge you to do so. Starring Stanley Tucci and Tony Shalub, it's a witty story set in the 1950s about two brothers that own an Italian restaurant. All they want to serve is authentic Italian fare but the locals only really understand spaghetti and meatballs - which drives Tony Shalub's character (the chef) crazy. As a result, their restaurant is starting to have real financial worries but they believe they're getting a second chance when they learn that Louis Prima is coming to eat there.  So, as anyone would, they prepare a giant feast of Italian greats - including Timpano: a giant drum.  It's a wonderful movie and after we saw it, I told my husband (who wasn't at the time) that I had to make that one time.

As the summer comes to an official close, we decided to gather our friends for an adults-only party.  It was a terrific time and well worth the efforts taken over the past few days. It was our "Big Night!"

Here is the menu served -

Appetizers
* Pancetta and Rosemary Risotto Balls
* Wild Mushroom and Goat Cheese Crostini
* Bruschetta with Olive Tapenade
* Melon and Virginia Ham
* Zucchini Fritters
* Three-Meat Sliders with Asiago Cheese and Basil-Dijonaise
* Spinach Dip
* Olives
* Cheese
* Chips and Dip

Main Course
* Timpano
* Green Salad
* Tomato with Fresh Mozzarella and Basil

Dessert
* Mint Chocolate Chip - Snickerdoodle Ice Cream Sandwiches homemade ice cream
* Butterfinger Ice Cream homemade ice cream
* Chocolate Glazed Chocolate Tart
* Plum Clafouti

Timpano: Food Chatter

In Italian, Timpano means: Big Drum.  To me, it's a giant exercise in patience and prayer. This is not difficult to make - not at all.  It's just time consuming and must be thought out well in advance.  There is cooking and chopping and baking and cooling that has to be taken into account.  But the result is so attractive and so pleasing. And when you cut into it, it's amazing to see that so much work went into one dish. It's no wonder that Tony Shalub (Big Night) was so passionate about his native food - who wants plain pasta and meatballs when it can be combined with salami, cheese, hard boiled eggs, homemade sauce, tiny meatballs and encrusted in a giant "bread."

I can't retype all the directions for this because there are trade secrets for the timpano! No, seriously, an entire book was made with the timpano as the basis.  The book was co-written by Stanley Tucci's sister and I must say, it's a terrific guide.  Many times I use the polpette recipe for simple dinner-fare. The kids and my husband simply love the meatballs so much that for my daughter's first birthday party I made these in the theme of "favorite foods."  They're a perfect bite.

I made the eggs and the meat balls two days before assembling, the sauce one day before and I sliced up the salami and the cheese way ahead of time. Hours before I assembled this, I had to make the pasta (3 lbs of it!) and allow it to cool.  Before making the dough, I shooed everyone out of the house: I needed complete and utter concentration.

Take solice in knowing that this is an undertaking that is fun, even though it's labor intensive. Maybe that's why people love to cook so much - it pleases people while tickling the senses.

Book: Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions by Joan Tropiano Tucci and Gianna Scappin with Mimi Shanley Taft (forward by Stanley Tucci)

A Home Run Slider: Recipe

There is something about a mini burger on a mini bun that seems to delight even the most cranky. Who doesn't love tiny burgers? Of course, there is a whole subculture of people that love the White Castle burger (I'm not one of them...) so it only makes sense that these are a hit at a party.

These were a hit that our party - and I was very glad about that.  They were simple to make and nearly all of the burgers were gone in a blink!  I'm certain that if I had served these before the chips and dip, they would have been devoured.

Three-Meat Sliders with Asiago and Basil Dijonaise
makes about 35

1.75 lb. mixture of ground pork, beef and veal
2 medium shallots, minced
2 Tbsp. salt
1 tsp. dried oregano
1 egg
2/3 cup Hikory-Brown Sugar BBQ sauce

6 oz. Asiago cheese, sliced very thin and into about 1/2" squares

2 Tbsp. mayonaise
1/2 cup Dijon Mustard
1/3 cup fresh basil

35 mini "party rolls" (from Martins) or other mini slider rolls

* These were made the day before and stored in the refridgerator until ready to cook.

Combine meats, shallots, salt, oregano, and egg in a large bowl and mix very well - by hand, is best. Form very small balls, using a tablespoon to scoop out mixture. Gently flatten the ball with plam of your hand - do not make too flat. Place each onto a cooking sheet. Once all patties are made, brush each one with BBQ sauce - both sides. Cover well and refrigerate overnight.

In a food processor, combine mustart, mayonaise and basil until thick and all basil has been very finely chopped.  Place in a bowl and refrigerate overnight.

Prepare barbecue and cook each patty about 4 minutes per side (with a very hot fire). Add the cheese and melt. While burgers are being cooked, spread the dijonaise onto the inside of each bun (one side only). Place burgers into the buns and serve!

AKA: Rice Balls: Recipe

Making rice balls is a fine art. My mother-in-law makes them at the holidays and they're terrific with peas and ground meat. I wanted to give them a try and I always love mini versions of things so I thought these pop-ems would be a good addition to a party menu.  Turns out they were hit!  Of course, the key to risotto is the consistent stirring. So if my recipe doesn't make it clear: STIR!

Pancetta-Rosemary Risotto Balls
makes about 100

4 oz. pancetta, cut into tiny cubes
5 Tbsp. unsalted butter + 1 Tbsp.
1 tsp. Olive Oil
1 onion, minced
16 oz. Aborrio Risotto
8 oz. chicken stock
(2) 14 1/2 oz. cans chicken broth
1 Tbsp. + 1 tsp. Fresh Rosemary
6 oz. Fontina Cheese, shredded
1/2 cup vermouth
1/4 cup warm water
2-3 cups Italian Breadcrumbs

Vegetable Oil for frying

In a large heavy pot (I use my 6 qt. Le Cruset), heat 5 Tbsp. butter and olive oil together until it's foamy.  Add the onion and saute over medium heat until onions lose their shape and begin to soften.  Add the Pancetta and saute another 6 minutes. Stir several times to avoid browning. Add 1 Tbsp. rosemary and saute another minute.

Meanwhile, pour stock and broth into a saucepan and warm over medium-low heat, next to the risotto pot.

Raise the heat on the risotto to high, stirring contents often.  Add the rice to the pot and stir several times to coat the rice with the butter-pancetta; about 1 minute. Just as the rice begins to stick to the bottom of the pot, add 2 ladles of broth to the pot. Stir well, several times, and then lower the heat to medium and let the liquid simmer. Do not allow the rice to stick to the pot - stir more often than you think is necessary.  As the rice expands with moisture and gets softer and larger, the need to stir will lessen - some. But for now, be sure to stir rigorously. Continue to add ladles of liquid and stir until the rice expands and the mixture becomes thick and harder to stir.

After about 30 minutes, add in the vermouth and stir well. Next add in the warm water and stir well. The entire cooking time should be about 1 hour. Near the end, as the rice is almost done (you'll need to taste it to know), add in the remaining tsp. of rosemary and the remaining tablespoon of butter.  Next add in the shredded cheese and stir like mad! The cheese would be the final step - once you add in the cheese, you should remove the risotto from the heat and stir many times to ensure the cheese is evenly distributed and the begins to cool.

Place one half of the mixture into a large bowl and stir each half of the risotto occasionally to speed the cooling process.  Allow the mixture to cool completely - about 3-5 hours.

Once completely cooled and congealed, roll about 1 1/2 inch balls and place onto a large baking sheet. Refrigerate the balls for about 3 hours.  Fill a very deep fryer (I used my wok) with about 6" of cooking oil and heat over high heat until extremely hot - about 5 minutes before ready.  Roll each ball in breadcrumb and working in batches, carefully drop about 6 balls into the fryer at one time. Using a slotted spoon, remove balls after about 30-60 seconds and drain on paper bags. Repeat until all balls are complete.

I made these 1 day before needed and reheated in an oven set at 350 for 15 minutes.