Saturday, October 29, 2011

Bitokes A La Russe

This is a whole new way to imagine ground beef.  We have all seen hamburger steak in restaurants, but they are burgers sans a bun.  Not this!  As I sit here with my arteries clogging, (only saved from certain coronary by the red wine:), I still wish I could eat more.  The sauce was unbelievable. The token salad I served it with in no way made this dinner healthy; however, this is a worthy occasional indulgence.  It is from Julia Child's iconic cookbook, (click post title for a link to the book) and being French there is no lack of butter and cream.  For a starch, I made a half box of shells I had in the pantry and, since a stick of butter in the entree didn't seem like enough, (ahem) I made a compound butter.  I was flipping through my tome of sauces by James Peterson,  and Colbert Butter jumped off the page at me. (Yes, I am a fan of his!)  It made sense to make it too because it is maitre d' butter with the addition of a beef glace, and I figured that would be an easy and simple sauce for the pasta. Now I must go take more red wine to prevent a coronary:D

Bitokes A La Russe

3/4 c  Yellow Onion,Minced
2 T  Butter, Softened
1 1/2 lb Ground Beef,Lean
1 1/2 t  Salt
1/8 t  Pepper
1/8 t  Thyme
1    Egg
1/2 c  Flour
1 T  Butter And Oil,Each
1/4 c  Beef Stock
2/3 c  Heavy Cream
Nutmeg
Lemon Juice
3 T  Butter,Softened
2 T  Green Herbs,Parsley, Chives Tarragon Or Parsley Only
[Note: J. Child]

Cook the onion in 2 tbsp of butter over low heat for ten minute. Make sure it is very tender but not browned. But the cooked onion in a large mixing bowl. Add the softened butter, beef, salt, pepper, thyme and egg. Beat vigorously with a wooden spoon until the mixture is thoroughly blended. Form into 6 patties that are 3/4 inch thick. (you can cover with wax paper and refrigerate until you need them at this point.) Just before sautéing, roll the patties in the flour that has been spread on a plate.

Heat a skillet over moderately high heat. Put the 1 tbsp oil and butter in it so that the bottom of the skillet has a thin film over it. When the butter stops foaming, put the patties in and cook about 2-3 minutes a side or until they are cooked to your liking. When done, remove the patties to a warm plate. Pour out the fat in the pan and add the stock. Boil it down rapidly until it is syrupy, then add the cream. Boil the cream down rapidly for a minute or two until reduced and thickened slightly. Season to taste with salt, pepper, nutmeg and lemon juice.

Take the pan off the heat and swirl in the final 2-3 tbsp of softened butter and the minced herbs. Spoon the sauce over the burgers and serve
Colbert Butter

2    Unsalted Butter
4 T  Parsley,Minced
1 t  Lemon Juice
2 t  Meat Glace
Salt,As Needed
Pepper
Cut the butter in to chunks, and then beat it with a wooden spoon.
When it is soft and mixable, add the rest of the ingredients and blend
until thoroughly mixed.

Thursday, October 27, 2011

Penne With Crisp Prosciutto, Zucchini And Corn

Well this one will not be made again.  It wasn't horrible, but not really great.  I didn't really change it much.  I did add a bit more zucchini, and I didn't weigh the prosciutto, so it might have been a little less becasue it was really thinly sliced.  Other than that, I followed it to a t. I would have liked more prosciutto, more cheese and more veggies to the amount of pasta. My husband also suggested that the zucchini would have been better grated and thrown in at the end.  That way you would get some in every bite.  I think that would have saved the dish, but none of us wanted to make it a second time.  I put all of the meat and cheese on our four plates and still had half of the pasta leftover without any on it. (except for the cheese added during the cooking)  The cheese also seemed to clump up.  Maybe it was because I grated it on my microplane grater, but I love the light fluffy texture when you use it as a topping.  eh...

Penne With Crisp Prosciutto, Zucchini And Corn
5    Tbs. olive oil
8    thin slices prosciutto (about 4 oz.),cut into strips
1    medium yellow onion,thinly sliced (1 cup)
2    small zucchini (about 3/4  lb.),Quartered lengthwise, and cut 1.5"
2    ears corn,shucked and  kernels sliced off (about 1c)
1/2 c  freshly grated Pecorino-Romano
3    Tbs. chopped fresh mint
1 lb penne
2 t  sherry vinegar or cider vinegar
Freshly ground black pepper
Bring a large pot of well-salted water to a boil. Meanwhile, put 2
Tbs. oil and the prosciutto in a large (12-inch) skillet, place over
medium heat, and cook, stirring occasionally, until the prosciutto
browns in places and becomes crisp, about 5 minutes. Transfer the
prosciutto to a large plate lined with paper towels.
Add 1 Tbs. oil and the onion to the skillet, sprinkle with 1/2 tsp.
salt,  and cook, stirring occasionally, until the onion softens
completely and turns light brown, about 6 minutes; add 1 or 2 Tbs.
water to the skillet if the onion starts to stick or burn. Add the
zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing
occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove
from the heat and stir in half the Pecorino-Romano and all the mint.
Add the penne to the pot of boiling water and cook according to the
package directions. Reserve 1/2 cup of the pasta water and then drain
the pasta. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1
tsp. black pepper to the skillet with the zucchini and corn mixture.
Set the skillet over medium heat and cook, stirring, for 1 minute so
the pasta mixes with the vegetables. Add the reserved pasta water and
stir. Serve sprinkled with the crisp prosciutto and the remaining
Pecorino- Romano.
Serving Suggestions
For the real zucchini lovers at the table, serve the pasta with a
colorful Zucchini Ribbon Salad.

Wednesday, October 26, 2011

Grilled Chicken Greek Salad

Well after last night's veritable orgy of fat, I was feeling like something light.  Being Wednesday, our soccer/ steak salad night, I thought even that sounds too heavy.  Thinking of the ingredients in our salad, I was trying to find substitutes that would feel less heavy.  Once I thought of feta for the blue cheese, I knew I wanted to do a Greek salad with chicken on it. I googled a Greek: salad, marinade and chicken.  I found a few different recipes. I found out that exactly what what I was thinking in terms of ingredients for the salad and the dressing was what the recipes called for.  I did get the marinade and the precise measurements for the dressing from food.com. I was quite pleased with the results. 

Grilled Chicken Greek Salad

Salad
4    thin chicken cutlets
8 c  of mixed greens
2    medium tomatoes chopped
1    cucumber,peeled, seeded and chopped
1/2    red pepper,seeded and chopped
1/2 c  crumbled feta (or more)
1/2 c  chopped kalamata olives (or  more)

Marinade
1 c  olive oil
1/4 c  freshly squeezed lemon juice
3 ea garlic,minced
2 T  Dijon mustard
2 T  dried oregano
1 T  chopped fresh thyme leaves or 1 teaspoon dried thyme
2 T  chopped fresh parsley
1 t  freshly ground black pepper
1 T  chopped fresh rosemary or 1 teaspoon dried rosemary

 Dressing
6 T  olive oil
1 1/2 T  fresh lemon juice
1 T  red wine vinegar
2 ea garlic,minced
1 t  dried oregano (Mediterranean if possible)

In a small bowl, mix together all the marinade ingredients.
Pour over chicken (or lamb, beef,  or fish) and marinate in the
refrigerator for 1-2 hours before cooking.
Put all the dressing ingredients in a jar with a lid and shake well
Put all the ingredients for the salad, except chicken in a large salad
bowl and put in the refrigerator.  Heat a skillet over medium high heat
(not non stick if possible) and drizzle a bit of oil.  Cook chicken for
about 4 minutes a side until done.
Slice the chicken into thin strips. Toss the salad with the dressing
and put on plates.  Top with the chicken

Tuesday, October 25, 2011

Sautéed Ham Slices—cream And Madiera Sauce

OH MY!!  There aren't enough expletives to emphasize how much we were digging this sauce!  It is a Julia Child recipe I have been wanting to try, and I had leftover ham from last night's strata, so I figured I would try it out.  The sauce is to unbelievably amazing!  My husband raved about it so much and wanted to have it again, he said it would work with any meat.  While I agree, I think that the sauteed ham donated a lot of flavor to the sauce, and I don't think it would be exactly the same with another meat.  I served it with rice, spinach braised in ham stock, and sauteed mushrooms.  I used beef stock and the port, as they were what I had on hand.  It was an all round favorite.

Sautéed Ham Slices—cream And Madiera Sauce
2 1/2    to 3 lbs of cooked ham sliced ¼ inch thick
2 T  butter
1 T  oil
3 T  flour
2 T  minced shallots or green onions
1 c  very good ham stock,white  or brown stock, or canned beef bou
1/2 c  Madeira or port
1 T  tomato paste
Big pinch of pepper
1 1/2 c  whipping cream
3 T  cognac
[Note: Placed on a bed of spinach braised in stock, surrounded with
broiled mushrooms or sautéed potatoes, this is a delectable ham dish.
Serve with it a  light red wine, or a Chablis or Pouilly-Fuissé.  ]
Trim off excess fat, and cut the ham into serving pieces. Dry on paper
towels.
A few pieces at a time, brown the ham lightly for a minute on each side
in hot butter and oil. Set the ham aside.
Pour all but 2½ tablespoons of fat out of the skillet. Stir in the
flour with a wooden spoon, then the shallots or onions, and cook slowly
for 2 or 3 minutes without browning. Remove from heat.
Bring the stock or bouillon and wine to the simmer in a small saucepan.
Blend it into the flour in the skillet with a wire whip. Beat in the
tomato paste and pepper.
Bring the sauce to a simmer, stirring, then beat in the cream. Simmer
for 4 or 5 minutes, allowing the sauce to reduce until it coats the
spoon lightly. Taste carefully for seasoning but do not over salt. Stir
in the cognac. Then add the ham slices and spoon the sauce over them.
(May be done in advance to this point. Film surface with a spoonful of
cream and set aside.)
Shortly before serving, bring to the simmer, cover, and simmer slowly
for a minute or two until the ham is tender when pierced with a fork.
Taste again for seasoning. Transfer the ham to a platter, or place it
over a bed of braised spinach. Spoon the sauce over the ham and serve.

Monday, October 24, 2011

Ham And Cheese Strata

Well I had way to much good cheese left over after last night's pizza, so I decided to look for some recipes that use either Gouda or Fontina.  I find this one that uses Gouda.  Bonus, is that a stale baguette I happen to have will work in place of the bread in the recipe.  That is the only deviation i made from the recipe.  Not only was this really tasty, but it is an amazing way to use up bread and leftovers.  You can alter the ingredients however you want as long as you keep the bread to egg to milk ratio. Just an fyi here, I have seen these made with eggbeaters.  I think that would work, but cleaning up on them is a pain if you don't use extra butter to grease the pan, so don't do it for the calories;)

Ham And Cheese Strata

8    large eggs
1 1/2 c  milk
1/2 t  salt
1/2 t  freshly ground pepper
4 c  Italian bread cubes (1 inch)
6    ounces Virginia ham,cut into 1/2-inch dice (1 1/2 cups)
6    ounces Gouda cheese,cut into 3/4-inch dice (1 1/2 cups)
1/2 c  julienned sun-dried tomatoes,drained
1/4 c  plus 1 tablespoon snipped chives
1 c  coarsely grated Cheddar cheese (about 4 ounces)
1. Preheat the oven to 450. In a large bowl, whisk the eggs with the
milk, salt and pepper. Stir in the bread until evenly moistened, then
stir in the ham, Gouda cheese, sun-dried tomatoes and 1/4 cup of the
chives.
2. Butter a 9-by-12-inch baking dish and pour in the strata mixture.
Sprinkle the Cheddar cheese on top. Bake for about 20 minutes, until
puffed and golden. Let cool slightly, sprinkle with the remaining
chives and serve

Sunday, October 23, 2011

Pizza Two Ways

Well, I had bought pizza dough for last night's leftovers, but realized I could use up the French bread instead, so tonight we are having some pizzas I have been wanting to try.  I have  to say they were pretty yummy. I thought I would not love the salad with  apples on the pizza,  but it was really delicious.  I did a few things differently.  I didn't make the dough for the Fontina one; I worked thyme into the dough I bought from the bakery.  I also crushed up the tomatoes in the Gouda pizza.  I would have been OK with whole, but my husband isn't a fan, so when they came out of the oven, I mushed them up a bit with a wooden spoon.  I also didn't make individual pizzas, just two big ones. (less time consuming) Oh and I used olive oil in place of the grapeseed.  I wasn't buying an expensive bottle of oil I don't have any uses for.

Fontina, Prosciutto And Caramelized Onion Pizzas     
            DOUGH
1    envelope active dry yeast
1 c  warm water
 Pinch of sugar
1 t  extra-virgin olive oil
1 t  chopped thyme
1 t  salt
 About 2 1/3 cups all-purpose flour
           TOPPINGS
3 T  extra-virgin olive oil
2 lb white onions
Salt and freshly ground pepper
3/4 lb Italian Fontina cheese sliced
8    thin slices of prosciutto
2 T  grapeseed oil
1 T  white truffle oil
2 T  sherry vinegar
1    apple—peeled,cored and cut into matchsticks
4    ounces arugula (6 cups)
[Note: For their delectably crusty and chewy pizzas, Top Chef
contestants Betty Fraser and Cliff Crooks adapted a bread recipe from
star chef Jamie Oliver ]
1. MAKE THE DOUGH In a large bowl, mix the yeast with the water and
sugar and let stand until foamy, about 5 minutes. Add the olive oil,
thyme and salt. Add 2 cups of the flour and stir until a very soft, wet
dough forms. Turn the dough out onto a lightly floured work surface and
knead, working in about 1/3 cup more flour, until the dough is soft and
silky. Shape into a ball and put in a large, oiled bowl. Cover and let
rise until doubled in bulk, about 1 hour at room temperature or
overnight in the refrigerator.
2. MAKE THE TOPPINGS Preheat the oven to 450. Oil 2 large baking
sheets.  Heat the olive oil in a large skillet. Add the onions and stir
to coat with the oil. Cover and cook over moderate heat, stirring,
until the onions are softened, about 5 minutes. Uncover and cook the
onions over high heat until golden brown, about 8 minutes longer. If
the onions dry out, add a few tablespoons of water. Season the onions
with salt and pepper, transfer to a plate and let cool slightly.
3. Punch down the dough and turn it out onto a lightly floured work
surface. Divide the dough into 8 equal pieces. Roll each piece out to a
9-by-3-inch rectangle and arrange on the prepared baking sheets. Top
the dough with the Fontina, sauted onions and prosciutto. Bake for 25
minutes, or until golden and crisp.
4. In a large bowl, whisk the grapeseed oil, truffle oil and vinegar;
season with salt and pepper. Add the apple and arugula and toss. Top
the hot pizzas with the salad and serve immediately.


Pizza With Charred Cherry Tomatoes And Pesto 
3/4 lb cherry tomatoes
1/4 c  panko (Japanese bread crumbs)                                            
2    garlic cloves,thinly sliced
1    shallot,thinly sliced
5    basil leaves,torn
2 T  extra-virgin olive oil
Salt and freshly ground pepper
Pizza Dough
3/4 c  coarsely grated aged Gouda (3 ounces)
 6 T  freshly grated Parmigiano-Reggiano
           -cheese
           Basil Pesto
1. Preheat the broiler. In a medium baking dish, toss the cherry
tomatoes with the panko, garlic, shallot, basil and olive oil and
season with salt and pepper. Broil 6 inches from the heat for about 5
minutes, or until the tomatoes pop and brown lightly.
2. Preheat the oven to 500. Set a pizza stone on the bottom of the
oven and heat for at least 30 minutes.
3. On a lightly floured work surface, roll out each ball of Pizza
Dough to a 7-inch round. Transfer two rounds to a lightly floured pizza
peel. Spoon one-sixth of the cherry tomato topping on each round. Slide
the pizzas onto the heated stone and bake for about 5 minutes, or until
sizzling and just set. Remove from the oven and sprinkle each with 2
tablespoons of the aged Gouda and 1 tablespoon of the Parmigiano.
Return the pizzas to the oven and bake for about 5 minutes longer,
until the cheeses are melted and the crust is lightly browned. Drizzle
with a little Basil Pesto and serve. Repeat with the remaining dough,
tomato topping, cheeses and pesto.
Make Ahead The cherry tomato topping can be refrigerated overnight; let
return to room temperature before using

Basil Pesto
1 T pine nuts
2 c basil leaves (1 bunch)
2 garlic cloves,smashed
6 T freshly grated Parmigiano-Reggiano cheese
6 T extra-virgin olive oil
Salt
1. In a small skillet, toast the pine nuts over moderate heat,
stirring, until golden, 5 minutes. Transfer to a plate to cool.
2. In a blender or food processor, pulse the pine nuts with the basil,
garlic and cheese until finely chopped. While the machine is on,
drizzle in the olive oil and puree until smooth. Season with salt

Saturday, October 22, 2011

French Bread Pizza

Well there are too many leftovers in the house, so I am making French bread pizzas.  I made a garlic, Parmesan cream sauce out of the oil, fat and garlic that was left in the pan after dinner was done last night.  I heated it in a small pan and added a tbsp or so of flour.  After I cooked the roux a bit, I added some whole milk until the sauce was the right consistency.  I wanted it a bit on the thick side.  I added about 3/4 cup of Parmesan and then when it melted, added salt and hot sauce (instead of pepper). Then I shredded sup some of the leftover chicken.  Built the pizzas with the sauce, chicken and mozzarella, and baked them in the oven at 350 degrees for about ten minutes, and then I put the broil on for just a minute or two to brown a bit on the top.  I also made one with some of the leftover butternut squash I had roasted.  I pureed that with some milk to thin it and topped it with the mozzarella and some of the left over beans.  I also made a salad with the leftover shredded lettuce from the poboys and I dressed it with the remoluade sauce that was also left over.  Not too bad:)


Friday, October 21, 2011

40 Cloves And A Chicken Recipe

Alton Brown never dissapoints us with his recipes, but this one is one of the best.  It is one of those meals that always  makes everyone so happy.  My husband is the one who makes this dish.  (hacking up the whole chicken gives me the willies:}) Other than the breaking down the chicken, and the time peeling the garlic, it requires nothing but time.  The garlic does take a while, so on nights we are short on time, like this one, I get the peeled cloves in the refrigerated produce section.  They are not as good as the ones you peel yourself, but sometimes you need to take a bit of a shortcut.  Tonight, we are going out to eat and making this for my MIL and her husband and the kids.  It is one of the boy's favorties.  We didn't get a picture because it wasn't done when we left for dinner.  It was served with a baguette and a simple salad.

40 Cloves And A Chicken Recipe

1    whole chicken (broiler/fryer) cut into 8 pieces
1/2 c  plus 2 tablespoons olive oil
10    sprigs fresh thyme
40    peeled cloves garlic
Salt and pepper
[Note: serve with crusty bread to spread the roasted garlic on ]
Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive
oil and brown on both sides in a wide fry pan or skillet over high heat.
Remove from heat, add oil, thyme, and garlic cloves. Cover and bake
for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and
serve.

Thursday, October 20, 2011

Catfish poboys with Pickle Remoulade

Well, as I don't care for catfish, I used talapia.  These were pretty good.  I happen to prefer my husband's fried  fish recipe.  The cornmeal made it too coarse for my liking.  The remoulade was tasty, but I think I would have liked some heat.  Despite all that, we enjoyed it quite a bit.
 Catfish Po'boys With Pickle Remoulade
 8 Servings

       Pickle Remoulade
1 c  mayonnaise
1/4 c  minced celery
1    small shallot,minced
1    garlic clove,minced
2 T  Creole mustard
2 T  sweet pickle relish
2 T  chopped drained capers
2 T  chopped flat-leaf parsley

      Po'boys
1 c  cornmeal
1 c  panko (Japanese bread crumbs),crushed
1/2 c  all-purpose flour,plus more for dusting
1 t  salt
1/2 t  cayenne pepper
1/2 t  garlic powder
1/2 t  onion powder
1/4 t  dried thyme
1/4 t  dried sage
1/4 t  ground ginger
1/4 t  ground cumin
3    large eggs
Eight 5-ounce skinless catfish fillets
Vegetable oil,for frying
      8    crusty hero rolls,split
           Shredded romaine,for serving
[Note: Zippy Pinot Grigio Our Pairing Suggestion  ]
1. MAKE THE PICKLE REMOULADE In a bowl, combine all of the ingredients.
2. MAKE THE PO'BOYS In a pie plate, whisk the cornmeal, panko, 1/2 cup
of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage,
ginger and cumin. In another pie plate, beat the eggs. Dust the catfish
with flour, then dip in the beaten egg; coat in the panko mixture,
pressing the crumbs to help them adhere. Transfer the fish to a baking
sheet.
3. In a skillet, heat 1/4 inch of vegetable oil. Fry the catfish in 2
batches over moderately high heat, turning once, until the crust is
golden and crisp and the fish is cooked through, 4 minutes. Drain the
fish on paper towels.
4. Spread the rolls with the remoulade. Top with the fried fish and
romaine and serve.

Wednesday, October 19, 2011

Surf and Turf Salad

Well the boy asked for crab legs tonight. I so wanted to get them for him, but at $10.99 a pound, I wasn't going to make them the entire dinner.  SO, since it is soccer night, and our traditional soccer night meal has been grilled steak salad, I decided to do both.  We made the salad and I got a couple of clusters for him. (we helped:)  In retrospect, the steak was pretty pricey too, but I know it was much less than I would have spent on the crab. With the leftover steak, he will be having steak and eggs for breakfast.  Best thing about the meal, which made the extra I spent on the crab totally worth it, was to see the grinning gusto with which the boy ate his crab!  I would have spent millions on that.

Tuesday, October 18, 2011

Roasted Veggie Enchiladas

Not the prettiest looking dish, but is is a healthy way to get a good amount of veggies into the kids, and it's vegetarian.  I got the dish from a friend, but I have no idea how much of it is my additions.  Other than the peeling and chopping, it is labor free, and often in my house, my husband will do it because the has better knife skills.

 Roasted Veggie Enchiladas

 1/2    a butternut squash peeled and cubed (large chunks)
1    large onion
1    -3 bell peppers (variety of color is nice)
1    bulb (yes bulb not clove) of garlic peeled
Beans of some sort (I heat and season a can of black beans
       Over low heat while the veggies are cooking Make sure they aren't full of liquid or the
       enchiladas will be watery)
Cream cheese and shredded cheese of choice (jack and cheddar are good)
Tortillas
2 cn of Green (if you can find it) enchilada sauce (red if  You can't)
1.Pre heat oven to 400
2.Chop all the veggies (except garlic it stays in cloves)
3.Toss the veggies in olive oil and lightly salt
4.roast about an hour covered (foil or lid)
5.While the veggies roast, heat/ season etc the beans they don't need
to be hot just soft.  If you are using refried beans for example they
don't need to be heated or seasoned
6.When the veggies are soft take out (turn oven to 350 now) and mash
with a potato masher and add beans and cream cheese and mix
7.Fill tortillas with shredded cheese and veggie/bean mixture and put
in a pan that has some of the sauce spread on the bottom to prevent
sticking
8.When the pan is full top with remaining sauce and shredded cheese and
bake in 350 oven about a ½ an hour
I like to serve with mexi-rice i.e. cooked rice with a can of mexi corn

and maybe some chopped tomato

Monday, October 17, 2011

Baked Orecchiette With Pork Sugo

Well I saw that it was national pasta day in one of my daily emailed recipes, so I dug this one out of my to try file. WOW! The cards were so stacked against me liking this dish. I'm not a the biggest fan of pork. I really don't like seeing certain meats raw (pork & chicken). Proportionally, there was too much meat to pasta. Too little sauce and cheese to the too much meat was also making me leery. I picked this recipe out for the carnivorous males in the family. I figured it would be pretty tasty as it was a F & W staff favorite. Well, holy cow! It was freakin' awesome! It was not too labor intensive either. It was a long process, but mostly inactive so not too difficult. I'm thinking that for the days one is short on time, a crock pot might even be an alternative after the reduction of the wine. I halved the recipe and there was still plenty for 8 servings, so despite the fact that the full recipe says for eight, so not true. It is so good, you could eat a quarter of the halved recipe, but you might explode:).

Baked Orecchiette With Pork Sugo
8 servings
3 1/4 lb boneless pork shoulder,cut  into 1-inch pieces
Kosher salt and freshly ground pepper
3 T  extra-virgin olive oil
4    carrots,cut into 1/4-inch dice
4    celery ribs,cut into 1/4-inch dice
1    large sweet onion,cut into 1/4-inch dice
4    garlic cloves,very finely chopped
1    14-ounce can diced tomatoes
1 1/2 c  dry red wine
4    thyme sprigs
5 c  chicken stock or low-sodium
           -broth
      2 T  chopped flat-leaf parsley
      1 T  chopped oregano
    1/2 t  crushed red pepper
  1 1/2 lb orecchiette
      2 c  freshly grated
           -Parmigiano-Reggiano
           -cheese (7 ounces)
[Note: .  A rich, black-fruited Amarone Classico from Italy.  Our
Pairing Suggestion  ]
1. Season the pork with salt and pepper. In a large enameled cast-iron
casserole, heat the olive oil until shimmering. Add the pork in a
single layer and cook over moderately high heat until the pieces are
golden brown all over, about 12 minutes. Add the carrots, celery, onion
and garlic and cook until softened and browned in spots, about 8
minutes. Add the tomatoes and their juices and bring to a simmer. Add
the red wine and thyme sprigs and cook over high heat until the wine is
reduced by half, about 5 minutes. Add the stock and bring to a boil.
Cover and simmer over low heat until the pork is very tender, about 2
hours.
2. Using a slotted spoon, transfer the pork and vegetables to a food
processor; discard the thyme sprigs. Pulse just until the pork is
shredded. Scrape the shredded pork and vegetables back into the
casserole. Stir in the chopped parsley, oregano and crushed red pepper
and season with salt and pepper.
3. Preheat the oven to 375. In a large pot of boiling salted water,
cook the orecchiette until it is still firm to the bite, about 5
minutes; drain well. Add the orecchiette to the casserole and toss with
the pork sauce. Scrape the pasta into a very large baking dish and
sprinkle all over with the Parmigiano-Reggiano. Bake the casserole in
the upper third of the oven for about 35 minutes, until golden brown on
top and bubbling. Let the baked pasta stand for 10 minutes before
serving.
Make Ahead The pork sugo can be refrigerated for up to 2 days. Reheat
before tossing with the orecchiette. Serve With Green salad

Sunday, October 16, 2011

Chicken Saltimbocca

Well the end result was tasty, but I had some issues. First of all, it took much longer for the meat to be cooked then the recipe said.  Perhaps my chicken wasn't thin enough, but it was pretty thin.  Because I cooked it longer the sauce became a tad salty. (definitely use the low sodium broth)  All in all delicious.  Everyone loved it.  It is not that hard to make either. I served it with a salad and some pasta shells.  The sauce was simple.  I melted a couple of tablespoons of butter in a pan, and sauteed some onions in it.  Then I added a couple tablespoons of flour and cooked the roux for a few minutes.  Add milk (and minced garlic) and cook until the right consistency, then add freshly grated parm, salt, and pepper.

Chicken Saltimbocca
4    six-ounce skinless,boneless chicken breast halves, butterfled
Salt and freshly ground pepper
8    large sage leaves
4    thin slices prosciutto di Parma
All-purpose flour,for dusting
2 T  extra-virgin olive oil
4 T  unsalted butter,cut into tablespoons
1/4 c  plus 2 tablespoons dry white wine
1 c  chicken stock or low-sodium broth
Contributed By Lidia Bastianich to F & W
1.Season the chicken with salt and pepper. Place 2 sage leaves on each
breast. Top with a slice of prosciutto, trimming it to fit. Press the
prosciutto to help it adhere to the chicken. Dust the chicken with
flour,   shaking off the excess.
2.Heat a large skillet. Add the oil and 2 tablespoons of the butter.
Add 2 of the breasts, prosciutto side up, and cook over high heat until
nearly cooked through, about 3 minutes. Turn the chicken and cook just
until the prosciutto begins to shrink, about 1 minute. Transfer the
chicken to a plate; repeat with the remaining chicken. Pour off any fat
and wipe out the skillet.
3.Add the remaining butter to the skillet. Add the wine and cook over
high heat until reduced by half, 2 minutes. Add the stock and bring to
a boil. Cook until reduced by half, 3 minutes.
4.Return the chicken to the skillet, prosciutto side up, and simmer
over moderate heat until the chicken is cooked through, about 2 minutes;
season with salt and pepper. Transfer the chicken to plates, pour the
sauce on top and serve.

Friday, October 14, 2011

Scallops

Well, in the aftermath of the fridge going kaput, the second fridge in the garage now has a stuffed full freezer that I have been quietly ignoring.  I decided that tonight I am going in.  Since the husband will be working, I figured it would be a good time to use up some of the leftover portions of frozen proteins in there.  I find about a third of a bag of bay scallops.  Perfect!  I am going to just wing it and use up some things that need to be used and be done with it, and hope all turns out alright.  It was good; nothing to say WOW over but tasty.  I fried up a couple slices of bacon.  When they were crisp and had rendered a good bit of fat, I took them out and cooked the scallops in the drippings.  (make sure they are dry when going in the fat)  Over almost high heat, I cooked them for two minutes, stirred the up, and cooked for two more minutes.  Then I removed them using a slotted spoon and cooked 2 zucchini and an onion, thinly sliced in the drippings.  (onion first until soft, then zucchini for just a minutes or so.)  I had some baguette left over from last night, so that was the starch.

Thursday, October 13, 2011

Braciole

I made this for the boys because the girls and I were going to a wine tasting and this dish has a variable cooking time. That way they could eat whenever they were ready.  I recommend cooking it at least an hour.  I think the meat becomes more tender.  The hardest part about making this is pounding out the meat.  Getting it thin is important.  It helps make the rolling easier and it cooks better. Other than that, the dish is really easy despite the fact it looks "fancy."  You can always play with the fillings too, but then it wouldn't be a Braciole but a roulade:).  To keep it easy on me, I gave them a baguette with butter and a salad (that they didn't eat) as sides.

Braciole
3 c  tomato sauce
1 1/4 c  flavored croutons
1/3 c  grated Parmesan
 2    eggs
1 T  chopped fresh parsley
1 T  chopped fresh oregano
1 t  finely chopped rosemary
1 t  finely chopped thyme
1 ea garlic
1 lb flank steak,pounded to 1/4-inch thick
Olive oil,for brushing
           Salt and pepper
           Vegetable oil,for searing
Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by
13- inch baking dish and place in the oven to heat.
In a the bowl of a food processor mix the croutons, cheese, eggs, herbs
and garlic until it forms a paste.
Brush the pounded flank steak with the olive oil and season generously
with the salt and pepper. Spread the filling evenly over the meat. Roll
tightly and tie with butcher's twine.
In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear
all sides of the rolled meat. Remove from the pan.
Add to the hot tomato sauce, cover with a tin foil tent so that the
foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.

Wednesday, October 12, 2011

Orecchiette With Sautéed Greens And Scallion Sauce

I enjoyed this but not as much as I expected.  We are big scallion fans here, but while it wasn't bad, we were just like meh.  We are deleting it. The next day, it was less tasty.

Orecchiette With Sautéed Greens And Scallion Sauce
3/4 lb orecchiette pasta
4 T  unsalted butter
1 bn of scallions,thinly sliced
3    garlic cloves,thinly sliced
3/4 c  dry white wine
Salt and freshly ground pepper
2 T  extra-virgin olive oil
One 5-ounce bag of baby arugula
6    large Swiss chard leaves stems and central ribs -discarded, leaves
1/4 c  mascarpone cheese
[Note: Our Pairing Suggestion   For these orecchiette, Chris
Blanchard suggests pouring a Sauvignon Blanc from the Loire Valley in
France, which has a lightly grassy zestiness, such as a Pouilly-Fumé or
a  Sancerre.   ]
1. In a large pot of boiling salted water, cook the orecchiette until
al dente. Drain, reserving 1/4 cup of the cooking water.
2. Meanwhile, in a medium saucepan, melt the butter. Add the sliced
scallions and garlic and cook over low heat until softened, about 5
minutes. Add the white wine and cook over moderate heat until reduced
by half, about 5 minutes. Add 1/2 cup of water and puree the mixture in
a blender until smooth. Season the scallion sauce with salt and pepper.
3. Wipe out the pasta pot and heat the olive oil in it. Add the
arugula and Swiss chard; cook over high heat until wilted, 5 minutes.
Add the pasta, scallion sauce and the reserved pasta cooking water and
simmer, tossing and stirring, until the sauce is thick, about 3 minutes.
Stir in the mascarpone, season the pasta with salt and pepper and
serve.

Tuesday, October 11, 2011

Soft Pork Tacos

Omg!  This is a good one.  The original recipe included a spicy black bean recipe. I made my own recipe instead (see 9/22/11)  The original recipe also only called for pork, beans, tortillas and salsa.  We added all the other things.  I think they were necessary.  I also doubled everything but the peppers.  It was spicy, but not too spicy.  This is going into the favorites!

Soft Pork Tacos
 3/4 c  low-sodium chicken broth
 1    head of garlic,cloves peeled and thinly sliced
 1    medium onion,finely chopped
 1    habanero chile,seeded and minced
 1    large serrano chile,seeded and minced
 1    bay leaf
 1/2 t  ground cumin
 Salt and freshly ground pepper
  One 1-pound pork loin roast trimmed of excess fat
  Flour Tortillas, diced tomatoes, diced onion, shredded lettuce, chopped cilantro, hot sauce or salsa for serving.
 Preheat the oven to 300. In a small enameled cast-iron casserole, combine the broth with the garlic, onion,
habanero and serrano chiles, bay leaf, cumin and 1/2 teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt
and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to
a plate and cover with plastic wrap until cool enough to handle.
Reduce the liquid remaining in the pan if really soupy. Remove the bay leaf. Shred the pork into strips and stir into the
broth. Season with salt. Fill the tortillas with pork and serve with the rest of the ingredients.

Monday, October 10, 2011

Grilled Salmon With Cilantro-Pecan Pesto

I made almost no changes to this.  The only thing I did differently was I used the broiler rather than a grill and I had skinless salmon,  It was good.  I wasn't totally blown away but it was fresh and different.  With it, we had orzo that I tossed with some leftover mustard butter and cream and a simple salad.


 Grilled Salmon With Cilantro-Pecan Pesto

    1/3 c  pecans,chopped
  2 1/2 c  lightly packed cilantro
    1/3 c  freshly grated Parmigiano-Reggiano cheese
    1/4 c  chicken stock or low-sodium broth
      1 T  sherry vinegar
    1/4 c  extra-virgin olive oil
           Salt and freshly ground pepper
           Four 6- to 7-ounce salmon fillets,with skin
[Note:  .  The nutty, herbal pesto makes salmon, already a red-wine-
friendly fish, even more suited to a fragrant, light-bodied red like
Pinot Noir. Pour one from Oregon's Willamette Valley. Our Pairing
Suggestion  ]
1. Light a grill. Preheat the oven to 350. Spread the pecans in a pie
dish and toast in the oven for about 5 minutes. Let the pecans cool,
then coarsely chop them.
2. In a food processor, combine the pecans with the cilantro, cheese,
stock and vinegar and process to a puree. With the machine on,
gradually add the olive oil in a thin stream. Season the pesto with
salt and pepper.
3. Oil the grill grates. Season the salmon with salt and pepper and
grill the fillets skin side down, over moderately high heat until
nicely charred and crisp, about 4 minutes. Carefully turn the fillets
and grill until just cooked through, about 3 minutes longer. Spoon the
pesto onto plates. Top with the fillets, skin side up, and serve.
Make Ahead The cilantro pesto can be refrigerated overnight. Bring to
room temperature before serving.

Sunday, October 9, 2011

Sautéed Tilapia Over Swiss Chard With Tarragon Butter

Picture taken by flashlight!
Well tonight's dinner was an adventure to say the least!  In the middle of sauteing the chard, the power kept flickering.  It continued to do so until the sauce making stage where it completely went out.  I make about 1.5 of the recipe, or as I said to my husband when the power started flickering, one and a half a$$ed!  It was cold but tasty.  I personally am not a big fan of tarragon, but it was subtle enough for me. The best part of the meal was the rice.  I just put 1 c. rice in my rice steamer with chicken stock instead of water, and a 1/2 cup of golden raisins along with about a tablespoon of soy sauce and about 1.5 tbsp of unsalted butter.  Cooked it in the steamer and when it was done, added chopped walnuts.  Yum!  We ate by candlelight which made up for the cool temp of the food:)
Sauteed Tilapia Over Swiss Chard With Tarragon Butter

      1    Tbs. extra-virgin olive oil
      2 ea garlic,minced
      1 lb Swiss chard, fibrous stems and ribs discarded, leaves chopped
           Kosher salt and freshly ground black pepper
      5    Tbs. unsalted butter (4 Tbs. cut into small pieces)
      2    tilapia fillets,6 oz. each
      1    shallot,chopped
      1    Tbs. fresh lemon juice
      1    -1/2 Tbs. chopped fresh tarragon
Heat the oil in a 10- to 12-inch nonstick skillet over medium-high
heat. Add the garlic and cook until fragrant, 30 to 45 seconds. Add a
big handful of the Swiss chard and cook, tossing often, until it has
collapsed enough to add more. Continue adding the chard in batches
until its all in the pan and then cook until tender, 2 to 3 minutes.
Season to taste with salt and pepper, divide the chard between two
dinner plates, and keep warm.
Wipe out the skillet and return it to medium-high heat. Add 1 Tbs. of
the butter and let it melt. Sprinkle the tilapia with 1/4 tsp. salt and
a few grinds of pepper. Add the tilapia and cook, turning once halfway
through cooking, until its well browned and cooked through, 4 to 6
minutes. Top the chard with the tilapia and keep warm.
Add the shallot to the skillet and cook, stirring occasionally, until
lightly browned and beginning to soften, 30 to 60 seconds. Add the
lemon juice; it should evaporate almost instantly, but if not, cook
until nearly evaporated, about 30 seconds. Remove the skillet from the
heat and add the 4 Tbs. butter pieces and tarragon, stirring constantly
until the butter melts. Season to taste with salt and pepper. Pour the
butter sauce over the fish and chard and serve immediately.
Serving Suggestions
Serve with Brown Rice with Walnuts and Golden Raisins.


-----

Saturday, October 8, 2011

A Middle Eastern Feast

I wanted something different, so I looked up different recipes until I found these.  We happen to love middle eastern flavors and these were pretty tasty. I have to say that some of the food we have had from nice restaurants and friends of this ancestry have been much better, but all in all a pretty solid dinner.  The chicken was really, really tasty.  We marinated it for a day and a half and it was really flavorful, however the harissa stole the show!  WOW!
Bulgar Salad With Lightly Roasted Vegetables
6 Servings

2 c  coarse Bulgar,rinsed
2 c  hot water
1    medium zucchini,cut into 1/4-inch dice
1    medium carrot,cut into 1/4-inch dice
1    small red onion,cut into 1/4-inch dice
1/2    red bell pepper,cut into 1/4-inch dice
1/4 c  extra-virgin olive oil
Salt and freshly ground black pepper
1 T  tomato paste
1/4 c  fresh lemon juice
1/2    medium cucumber peeled seeded and cut into 1/4-inch dice
Crushed red pepper
1. Preheat the oven to 400. In a large bowl, cover the Bulgar with
the hot water. Cover the bowl with a plate and let stand until the
water has been absorbed and the Bulgar is tender, about 20 minutes.
2. Meanwhile, on a large rimmed baking sheet, drizzle the zucchini,
carrot, onion and bell pepper with 2 tablespoons of the olive oil.
Season with salt and pepper and toss well. Roast for about 15 minutes,
until the vegetables are slightly softened; let cool.
3. Fluff the Bulgar with a fork. Stir in the tomato paste. Fold in the
roasted vegetables, lemon juice, cucumber and the remaining 2
tablespoons of olive oil. Season with salt, black pepper and crushed
red pepper. Serve at room temperature or slightly chilled.
Make Ahead The Bulgar salad can be refrigerated overnight.

Carrots With Tahini Dressing
3 lb carrots,peeled and sliced 1/2 inch thick on the
1/4 c  fresh lemon juice
1/4 c  tahini
1/4 c  extra-virgin olive oil
2 T  water
2    small garlic cloves,minced
Kosher salt
2 T  chopped flat-leaf parsley
1. Spread the carrots in a large steamer basket and steam until
tender, about 6 minutes. Transfer to a bowl and let cool slightly.
2. In a medium bowl, whisk the lemon juice with the tahini, olive oil
and water until smooth. Whisk in the garlic and season with salt. Pour
the dressing over the carrots, add the parsley and toss to coat. Serve.
Make Ahead The dressed carrots can be refrigerated overnight. Return to
room temperature and toss them with the parsley just before serving.


Herb-Marinated Chicken Skewers With Harissa
Chicken1/4 c  extra-virgin olive oil
1 T  rosemary leaves
1 t  chopped thyme
 1 t  chopped oregano
 1 t  ground cumin
 1 1/2 lb Chicken Breast,boneless, Skinless  halves, cut into cubes
 Salt
 Harissa
 1 t  cumin seeds
 1 t  coriander seeds
 1 t  caraway seeds
 2    roasted red peppers from a jar,coarsely chopped
1    red Thai chile,with seeds, chopped
1    garlic clove,chopped
3 T  extra-virgin olive oil
1 T  freshly squeezed lemon juice
Salt
Hummus,for serving
1. MARINATE THE CHICKEN: In a large bowl, mix the olive oil with the
rosemary, thyme, oregano and ground cumin. Add the chicken and toss
well.  Cover and refrigerate for at least 2 hours or overnight.
2. MEANWHILE, MAKE THE HARISSA: In a small skillet, toast the cumin,
coriander and caraway seeds over moderately high heat, shaking the
skillet a few times, until the spices are fragrant, about 2 minutes.
Transfer to a spice grinder and let cool completely. Grind to a powder.
3. In a blender, combine the roasted peppers with the chile, garlic,
olive oil, lemon juice and ground spices and puree. Season the harissa
with salt.
4. Light a grill. Thread the chicken pieces onto 8 metal skewers.
Season with salt and grill over moderately high heat, turning, until
nicely charred and just cooked, about 14 minutes. Serve the skewers
with the harissa and hummus.
Make Ahead The harissa can be refrigerated for up to 5 days. Bring to
room temperature before serving.

Thursday, October 6, 2011

Sticky Pork Chops

Well despite the fact that I have hundreds (literally) of recipes in the to try file, I went looking around for something else. I found this.  I loved the sauce.  It was a bit spicy, but not so much for me. I did have to change it a bit. I thought the recipe called for very thinly cut pork chops, but it overcooked a bit even though I reduced the cooking time. I had a Korean cooking wine I had used in place of a Chinese wine before. (The local Oriental market leans towards Korean ingredients)  However, since it is the main ingredient in the sauce, and I'm not totally familiar with how it would taste as the main ingredient, I used half mirin as well. (I think all mirin would work too)  I think it worked really well.  I used the a garlic chili sauce. (the kind you mind in the ethnic section of your local market)  I think using chili flakes (I'm assuming they mean the red pepper kind) would make it really hot. I served it with white rice and a veggie "stir-fry."   Not truly a stir-fry in that I cooked the onions and mushrooms  longer and lower, and then I turned up the head and added the carrots and broccoli. Oh and I assumed that soya sauce way soy.

Sticky Pork Chops
4    pork cutlets,of chops trimmed
1/3 c  Chinese wine or 1/3 cup sherry wine
1 T  soya sauce
1 T  grated ginger
2 T  chili sauce or 2 tablespoons chili flakes
2 T  honey
Heat frying pan over medium heat.
Cook meat for 2 minutes each side, or until meat is well browned.
Remove meat, set aside - Keep warm -
Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to
the same pan without washing the pan.
Cook for 3 minutes.
Return the meat to pan and cook on each side for 1 minute.
Simmer until the sauce thickens, and pork is cooked through.
Serve with rice and greens.

Wednesday, October 5, 2011

Grilled-Steak And Arugula Salad With Mustard Caper Vinaigrette

The new fridge arrived today! (Whoo Hoo!)  It was a soccer night, so I make a steak salad, but I made a new one.  My only divergence from the recipe was I used about half the meat.  It was delish!  I like my salad a bit more but it is pretty close!  I made garlic bread out of last night's leftover baguette!


Grilled-Steak And Arugula Salad With Mustard Caper Vinaigrette1 1/2 lb sirloin steak,about 1 inch thick
 6 T  olive oil
 Salt
 Fresh-ground black pepper
 1 lb arugula,leaves washed and torn in half (about 2
 2 c  halved cherry tomatoes (about 3/4 pound)
1 1/2 t  Dijon mustard
1/2 t  anchovy paste
1 T  red- or white-wine vinegar
 2 T  drained capers
1.Light the grill or heat the broiler. Coat the steak with 1
tablespoon of the oil. Sprinkle the steak with 1/2 teaspoon salt and
1/4 teaspoon pepper. Grill or broil the steak for 5 minutes. Turn the
meat and cook to your taste, about 5 minutes longer for medium rare.
Transfer the steak to a carving board and leave to rest in a warm spot
for 5 minutes.
2.Meanwhile, put the arugula on a platter or on individual plates. Top
with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.
3.In a medium glass or stainless-steel bowl, whisk together the mustard,
anchovy paste, vinegar, capers, 1/4 teaspoon salt, and 1/8 teaspoon
pepper. Add the remaining 5 tablespoons oil slowly, whisking.
4.Slice the steak on the diagonal. Put the slices on top of the arugula
and tomatoes and drizzle the vinaigrette over all.

Notes
Variation Use two quarts of watercress or spinach leaves instead of the
arugula.

Monday, October 3, 2011

The "Colombia" Salad

This recipe is based on the Colombia Restaurant's 1905 salad.  My MIL's sister turned us on to the recipe.  I had eaten the salad before and really liked it, but it was early in the "learning to cook" stage, so I had no idea of what went into it even though it is made table side.  It is quick, easy and totally tasty.  A very substantial salad

 The Colombia's 1905 Salad

Salad Ingredients
 Ham, diced
 Swiss Cheese, diced
 Green Olives, sliced
 Romaine Lettuce, Torn
 Tomatoes, chopped
Dressing Ingredients
  Lemon
  Worcestershire Sauce
  Some brine from the green olives
  2    -3 cloves of garlic chopped
  olive oil
[Note: This is the salad mixture.  The amounts you want are based on
the # of people eating.  Remember the quality of the ingredients will
be important because of its simplicity  The dressing should be made
at least a half an hour ahead of time, to allow the flavors time to
marry. ]
1.Put the juice of one lemon in a container with a lid. (you are going
to be shaking this later)
2.Add and equal amount of Worcestershire Sauce
3.Throw in the garlic and a splash of the olive brine
4.Add olive oil to that mixture so that is equals 3 times as much.
(lemon juice + Worcestershire sauce= 1 part/ oil 2 parts)
5.Shake

Sunday, October 2, 2011

Shrimp Scampi With Linguini

Well tonight's is a bit of a pantry raid.  I had the frozen shrimp that needed to be used and a lemon and the pasta.  Thought I had garlic, but it was gone so I had a quick grocery run.  I am still so over the fridge thing:/  It is still a tasty meal.

 Shrimp Scampi With Linguini
1 lb linguini
4 T  butter
4 T  extra virgin olive oil,plus more for drizzling
1    large shallot,finely diced
5 ea garlic,sliced
Pinch red pepper flakes optional
20    Shrimp (large),about 1 pound, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 c  dry white wine
1    lemon,juiced
1/4 c  finely chopped parsley leaves

[Note: Use a Marborough Sauvgion Blanc ]

For the pasta, put a large pot of water on the stove to boil. When it
has come to the boil, add a couple of tablespoons of salt and the
linguini. Stir to make sure the pasta separates; cover. When the water
returns to a boil, cook for about 6 to 8 minutes or until the pasta is
not quite done. Drain the pasta reserving 1/2 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2
tablespoons olive oil over medium-high heat. Saute the shallots,  and
red pepper flakes (if using) until the shallots are translucent, about
3 to 4 minutes.Add the garlic and cook until its soft. Season the
shrimp with salt and pepper; add them to the pan and cook until they
have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan;
set aside and keep warm. Add wine and lemon juice and bring to a boil.
Add 2 tablespoons butter and 2 tablespoons oil. When the butter has
melted, return the shrimp to the pan along with the parsley and cooked
pasta and reserved pasta water. Stir well and season with salt and
pepper. Drizzle over a bit more olive oil and serve immediately.

Saturday, October 1, 2011

Stromboli

Ok, this is my Husband's recipe, and as I am writing this, he is still undecided as to wether or not it is a family secret recipe.  I don't know what to tell him.  It is that good, but I hate keeping secrets.  (the non-fish taco kind:)  It started out as a Cooking Light recipe, but we intervened and fattened it up so it is no longer a 'light' dish.  It originally was a ham and swiss stromboli; my brilliant husband added salami and cream cheese.  (I know I can say that much as of yet lol)  I don't cook this one ever.  First of all, the recipe hasn't been written down yet. Secondly, I am not the baker/ dough maker of the family.  (along with not being the fryer either)  It is delicious, often requested and ever so fattening!  It is not a quick or easy recipe, but not too taxing either.   (espically since I never make it!) Well I think I have an answer on wether or not this is a public recipe, it is going to be a someday! :/  He can't give me the recipe until he makes it again and actually writes all the proportions down. :)