Thursday, June 26, 2014

Grilled Gruyère and Sweet Onion Sandwiches

I like this sandwich. Heck I loved it. Is is an OMG? No, but it is a very tasty way to have an easy dinner.  The inside out grilled cheese is a better way to cook the sandwich, (and a better sandwich too) but the fillings were good.

Grilled Gruyère and Sweet Onion Sandwiches
3 tablespoons unsalted butter, softened
1 tablespoon extra-virgin olive oil
1 large onion, halved and thinly sliced crosswise (4 cups)
Salt and freshly ground pepper
Eight 1/2-inch-thick slices of whole-grain bread
Dijon mustard
8 ounces imported Gruyère cheese, thinly sliced
2 half-sour pickles, thinly sliced lengthwise


In a deep skillet, melt 1 tablespoon of the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the onion from scorching. Season the caramelized onion with salt and pepper.
 

Spread the bread with the remaining 2 tablespoons of butter and arrange, buttered side down, on a work surface. Spread a thin layer of mustard on each slice. Top half of the slices with the onion, Gruyère and pickles and close the sandwiches.
Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.

Friday, June 20, 2014

Teriyaki Salmon with Pickled Vegetables and Sesame Seeds

While not bad, we aren't keeping this. I still am posting it for posterity. 

Teriyaki Salmon with Pickled Vegetables and Sesame Seeds

For the salmon:

1/4 cup soy sauce
1 tablespoon sugar
2 tablespoons mirin
1 tablespoon dry sherry
4 (4 1/2 oz) salmon fillets
2 teaspoons black sesame seeds

For the vegetables:

1/2 cup rice vinegar
1 tablespoon superfine sugar
1/2 cucumber, halved and seeded
2 small carrots, peeled
4 radishes, trimmed and cut into wafer-thin slices
1/3 daikon radish, peeled
1/2 teaspoon salt
1 tablespoon pickled ginger (plus whatever liquid clings to it)

1/4 cup microgreens

 

For the salmon, mix the soy sauce, sugar, mirin, and sherry and stir to dissolve the sugar. Put the fish in the marinade, turn to coat, cover, and put in the refrigerator to marinate for 30 minutes.

To make the vegetables, heat the vinegar and stir in the sugar until it dissolves. Set aside to cool. (Or, if you are in a hurry, you can just whisk together the vinegar and sugar in a bowl until the sugar has dissolved.) Keeping them separate, cut the cucumber, carrots, radishes, and mooli into matchsticks, each about 2 inches long. Sprinkle the salt on the cucumber and put it into a colander for 10 minutes, Rinse and pat dry, then add all the vegetables to the vinegar mixture and toss to combine.

When you're ready to cook the fish, preheat the oven to 350°F. Bake the salmon, in its marinade, for 12 minutes; it will remain moist and only just cooked in the middle. Sprinkle with the black sesame seeds. Add the pickled ginger and microgreens to the vegetables, toss, and serve with the salmon. Offer rice on the side.

Wednesday, June 11, 2014

Waffle Bar

School is out and I decided to make a labor intensive breakfast I don't usually have the time or inclination to do. I opted for homemade waffles. (No mixes!). Turns out they aren't that hard to make and in the time I had before I was planning to wake them up, I made whipped cream and a strawberry syrup and waffles became a Waffle Bar.   I put out the traditional maple syrup, honey and softened butter as well as fresh blueberries.  It was fun to make each quarter of out waffles in to new and different combinations.   The strawberry syrup was a big hit. (Totally made it up and it was almost all fruit.)

Basic Waffle
4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron


Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

http://www.foodnetwork.com/recipes/alton-brown/basic-waffle-recipe.html


Strawberry Syrup 

2 cups of frozen strawberries, thawed
1 tablespoon simple syrup

Purée ingredients in a blender and purée until smooth


Whipped Cream

2 cups of whipping cream
1-2 Tablespoons of simple syrup*

Use electric beaters, bullet type blender, immersion blender etc to whip the cream and syrup together




Tuesday, May 20, 2014

Chicken Sausage, Kale, and Mushroom One Pot Pasta {25 Minute Meal}

While we thought this was pretty good, (my husband went back for seconds) I don't think I'm keeping it in my files. We have so many amazing recipes and we just have become a little exclusive with what we keep. It's easy and fast so don't shy away from it on our account. 
 
 


2 tablespoons butter
1 cup panko bread crumbs
3/4 teaspoon dried poultry seasoning blend
1/4 teaspoon granulated onion
1/4 teaspoon kosher salt
1/8 teaspoon granulated garlic
3 tablespoons olive oil, divided
12 ounces chicken sausage links (chicken apple or chicken sage sausages are good here), cut into 1/2-inch thick coins
12 ounces sliced shiitake mushrooms
2 small yellow cooking onions, trimmed of both ends, peeled, halved, and thinly sliced
4 1/2 cups chicken stock
1 pound shaped dry pasta (*See Notes)
4 cups chopped kale leaves (stems and center spines removed)
3 cups halved fresh cherry tomatoes, canned crushed tomatoes, or tomato puree
1/4 cup chopped fresh parsley, plus more for garnish
5 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons kosher salt, plus 2 pinches

.

Recipe and instructions here
 


Friday, April 25, 2014

Cheshire

I wanted an easy dinner and thought a fancified grilled cheese sounded like just the thing. When I saw a website called grilled cheese academy.com I figured I would try one of those.  I opted to try the Cheshire.  It was pretty good but really hard to eat!


The Cheshire

4 tablespoons mayonnaise
1 clove garlic, minced
8 slices French-style country bread
4 slices Wisconsin Edam cheese
1 head Bibb lettuce
2 beefsteak tomatoes, sliced
2 ripe Hass avocados, sliced
8 slices bacon
4 eggs
4 slices Wisconsin Cheddar cheese
6 tablespoons butter, at room temperature

Mix mayonnaise with garlic. Spread 1 tablespoon of the mixture on each of 4 slices of bread. Top each with 1 slice Edam, a few leaves of lettuce, a slice or two of the tomato, and 1/4 of the avocado slices. Set aside.
Fry bacon in cast-iron or nonstick skillet until crisp; remove to plate lined with paper towels and drain and pat dry. Remove all but 1-2 tablespoons bacon fat from skillet. Crack eggs into skillet and fry until whites are just set; flip over and cook for 1 minute. Place 2 bacon slices on top of avocados on each of the prepared bread slices. Top bacon with an egg, a slice of Cheddar, and a slice of bread. Wipe the skillet out and return to heat. Add 1 tablespoon butter and, when melted, add sandwiches to skillet. Spread sandwich tops with butter. Grill sandwiches until bottom is lightly browned and cheese begins to melt. Flip sandwiches, adding more butter if necessary. Grill until browned and cheese melts.





Saturday, April 19, 2014

Bacon and Egg Pizza

I know I have been neglecting the blog.  Partly, I've lost momentum on new recipes, partly, it's because I have had a proper job for the last 8 months, and partly because I just don't want the extra fuss at dinner time.  If I do make a new recipe, I'll post it here, but I'm not shooting for more than one a week.  I also want to re do the look and organization of the blog. We will see how much I actually get done ;).  In the mean time we had this pizza tonight.  I think I liked it best, but everyone enjoyed it.

 
6 ounces thick-sliced bacon, cut crosswise into 1/3-inch lardons
4 large eggs
1 tablespoon heavy cream
Kosher salt
2 tablespoons unsalted butter
All-purpose flour, for dusting
1 pound pizza dough
1/3 cup crème fraîche
3 ounces Brie, thinly sliced (with rind, if desired)
2 ounces fresh mozzarella, shredded

Snipped chives, for garnish
1. Set a pizza stone in the oven and preheat the oven to 500°. Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.

2. Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt. In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes. Remove the eggs from the heat. Stir in the remaining 1 tablespoon of butter and season with salt.

3. On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transfer to a lightly floured pizza peel. Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around. Top with the crispy bacon, Brie and mozzarella.

4. Slide the pizza onto the hot stone and bake for about 7 minutes, until lightly golden and bubbling. Remove the pizza from the oven and spoon the scrambled eggs on top. Slide the pizza back onto the stone and bake for 2 minutes longer, until the eggs are hot. Garnish with chives, cut into wedges and serve.


http://www.foodandwine.com/recipes/bacon-and-egg-pizza



Thursday, April 17, 2014

Snapper with Spicy Crab and Andouille Sauce

Well the husband is a raving lunatic about this dish!  Best I've ever had, fish dish, meal ever!!  This is it the recipe to end all recipes.  Well at least according to him it is.  My husband was in charge of the grocery shopping.  He was shopping for the roast sea bass we had last night, and when there was no sea bass, he asked about substitutions, to which the internet replied and I filtered down to tilapia or snapper.  We had some tilapia so I didn't think he bought snapper and when I cooked last night, I used the tilapia never seeing the snapper.  Well now I had these lovely snapper fillets and no plan.  A quick pinterest and food and wine search turned up this dish.  It was a happy accident because as you read above my husband really lost his head over this dish! Its a little fussy to make, but still quick and if everyone you serve this to likes it a quarter as much as my husband, you will find yourself drowning in accolades.


Snapper with Spicy Crab and Andouille Sauce

 2 ounces lump crabmeat, picked over (1/4 cup)
2 ounces andouille sausage, thinly sliced (1/4 cup)
1/2 cup dry white wine
3 tablespoons Louisiana Gold Pepper Sauce
1 tablespoon fresh lemon juice
1 scallion, thinly sliced
1 garlic clove, minced
1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons
Salt and freshly ground pepper
2 cups white rice flour or all-purpose flour, for dredging
1 large egg, lightly beaten
1/2 cup milk
1/2 cup water
Six 7-ounce red snapper fillets
1/2 cup vegetable oil



Served with Roasted Brussels Sprouts


Wednesday, April 16, 2014

Roast Sea Bass with Chickpea Puree and Parsley Sauce

Ok, writing this way after the fact, but we loved it, that much I know :)  We ate it outside on our new  picnic table.  The picnic tables deserve there own post.  (there is a story there;)
Blurry Picnic Table Shot :)
 
 
 
1 cup extra-virgin olive oil
1 1/2 teaspoons finely grated lemon zest
1/2 teaspoon hot paprika
Four 6-ounce, skinless sea bass fillets (1/2 to 3/4 inch thick)
Salt
Pepper
4 fresh bay leaves
4 small rosemary sprigs, plus 1/2 teaspoon minced rosemary
2 cups lightly packed parsley leaves
2 tablespoons fresh lemon juice
Two 15-ounce cans chickpeas, rinsed and drained
1/2 small garlic clove
 
 
Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. In a medium baking dish, mix 1/4 cup of the olive oil with 1/2 teaspoon of the lemon zest and the paprika. Season the fish with salt and pepper. Add the fish to the marinade and turn to coat, then nestle the bay leaves and rosemary sprigs between the fillets. Cover and refrigerate for 30 minutes.
 

Meanwhile, in a blender, combine the parsley with 1 tablespoon of the lemon juice and 1 tablespoon of water and puree until nearly smooth. With the machine on, gradually add 1/2 cup of the oil until incorporated. Season the parsley sauce with salt and pepper.
In a food processor, combine the chickpeas with the garlic, minced rosemary, 1 cup of water and the remaining 1/4 cup of oil, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice; puree until smooth. Scrape the puree into a medium saucepan and season with salt and pepper. Stir over moderately low heat until hot, about 5 minutes; keep warm over very low heat.
Remove the fish from the marinade. Gently roll up the fillets and set them seam side down on the prepared baking sheet. Roast for about 12 minutes, until just cooked through. Spoon the chickpea puree onto plates and top with the fish. Drizzle on the parsley sauce and serve.
Make Ahead The chickpea puree and parsley sauce can be refrigerated separately overnight. Reheat the chickpea puree gently, adding water if it is too thick. Let the parsley sauce come to room temperature before serving.

Tuesday, April 15, 2014

Seafood-Chorizo Tacos

My husband digs himself some chorizo!  He is also a fan of tacos, so when I saw this on food and wine, I knew I had to pin it for him, and of course it was what he went straight for it when I asked him to pick out a dinner.  It originally called for squid, but that isn't always easy to come by and I am not the biggest fan.  Subsequently, I  am not particularly in a hurry to learn to cook with it, so we substituted small scallops.  The boys loved these, and I really liked them despite some texture issues I had with the shrimp.  Don't skip the avocado, they really add something to the final dish
 
2 tablespoons extra-virgin olive oil
1/2 pound fresh chorizo, casings removed and meat crumbled
Salt
Pepper
1 small red onion, minced
1 garlic clove, minced
Pinch of ground cumin
1/2 pound shrimp, shelled, deveined and chopped
1/2 pound bay scallops patted dry
2 tablespoons Mexican lager
2 tablespoons fresh lime juice
Corn tortillas, avocado, cilantro, sour cream and lime wedges, for serving

In a skillet, heat the olive oil. Add the chorizo and a pinch each of salt and pepper and cook over moderately high heat, breaking up the meat, until browned and nearly cooked through, about 4 minutes. Add the onion, garlic and cumin and cook, stirring occasionally, until the onion is just softened. Add the shrimp, squid and beer to the skillet and cook over moderately high heat until the seafood is just cooked through, 3 minutes. Stir in the lime juice and season with salt and pepper. Serve with tortillas, avocado, cilantro, sour cream and lime wedges.
 


Thursday, April 3, 2014

Creamy Garlic Pasta

Having had 2 successful one pan pasta dishes, I decided to try another.  It was great too!  I actually have made this twice now that I am writing the post.  The second time for meatless Monday, I used mushroom broth and I liked it even better.  (I think)  I also did drizzle a little truffle oil on mine, so...  Totally a dish to add to the repertoire!  Perfect for new cooks (or college kids)

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
 




Thursday, March 27, 2014

Broiled NY Strip, Roasted Fingerling Potatoes and Garlicky Chard


Ok since I am totally behind and want to catch up I am going just post a picture to remind my self of what we made.  It wasn't like I followed a recipe.  I wanted to use the chard tonight, so I made it like I make the garlicky spinach for my Italian Burgers.  To go with it, I make my regular recipe or broiled steak, roasted some potatoes and used some leftover miso butter I had in the fridge as a sauce for the meat.  It was good, we all liked it and even the chard suspicious, liked it.

Tuesday, March 25, 2014

Spicy Kale and Andouille Sausage Chowder

This is a take on the typical kale and sausage chowder.  I thought it was tasty, simple and loved that you could freeze the uneaten part for another meal.  The four of us only ate about half of what this made.  You did need some sort of bread with it and I made some savory garlic muffins. 

Spicy Kale and Andouille Sausage Chowder
1/4 cup extra-virgin olive oil
8 garlic cloves, thinly sliced 
2 large onions, finely chopped
2 tablespoons minced fresh ginger
1 pound andouille sausages, sliced 1/4 inch thick
One 28-ounce can Italian plum tomatoes, chopped, juices reserved
3 quarts  low-sodium chicken broth
3/4 pound kale, large stems and ribs discarded, leaves coarsely chopped (8 cups)
Salt and freshly ground pepper 

Heat the olive oil in a large soup pot. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Add the ginger and andouille and cook for 5 minutes, stirring occasionally. Add the tomatoes and their juices; bring to a boil. Add the stock and kale; return to a boil.
Reduce the heat to moderate and simmer the soup until the kale is tender, about 10 minutes. Season the soup with salt and pepper and serve, or let cool and freeze.
 
 





Saturday, March 22, 2014

Honey walnut shrimp

I totally expected this to be too sweet, and while it was, we all still really liked it more that expected.  It wasn't hard and it was a nice way to shake up a dinner rotation.  I added sriracha to the mayo mixture and sprinkled scallions at the end.  I recommend you do too:).
 

 




Thursday, March 20, 2014

Poutine Twice Baked Potatoes

My husband loved this!  I am  not the biggest baked potato fan, but still really liked it too.  It wasn't too much work, but it took some time since the potatoes take a long time to bake.  

Poutine-Style Twice-Baked Potatoes


2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken stock or low-sodium broth
1 tablespoon veal demiglace (optional)
1/2 teaspoon finely chopped sage
1/2 teaspoon finely chopped thyme
1 tablespoon fresh lemon juice
1 tablespoon heavy cream
Kosher salt
Freshly ground pepper
6 baked potatoes (about 1/2 pound each)
6 tablespoons unsalted butter, cubed and chilled
1 cup milk, warmed
1/2 cup sour cream
3 ounces freshly grated Parmigiano-Reggiano cheese (1 cup)
1 tablespoon Dijon mustard
Pinch of cayenne pepper
1/3 cup chopped chives
Kosher salt
Freshly ground pepper
Vegetable oil, for frying
6 ounces thick-sliced bacon, cut crosswise 1/2 inch thick
1 cup shredded mozzarella cheese
Sour cream, thinly sliced scallions, parsley leaves and celery leaves, for garnish

1. MAKE THE GRAVY In a small saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until deep golden brown, about 5 minutes. Add the stock, demiglace, sage and thyme and cook until thickened to a gravy-like consistency, 15 to 20 minutes. Stir in the lemon juice and heavy cream and season with salt and black pepper. Keep warm.

2. PREPARE THE STUFFED POTATOES Cut one 1/2-inch-wide strip off the top of each baked potato and reserve. Scoop the potato flesh into a large bowl. Place the potato shells on a baking sheet. Using a ricer, mash the potato flesh with the butter into another large bowl; add the warm milk and mix until blended. Stir in the sour cream, Parmigiano, mustard, cayenne and chives and season with salt and pepper.

3. In a small saucepan, heat the vegetable oil to 350º. Scrape the flesh off the reserved 1/2-inch strips of the potato tops. Cut the skins into wedges and fry until golden and crisp, about 2 minutes. Drain the skins on a paper towel-lined plate.

4. Preheat the oven to 450º. In a small nonstick skillet, cook the bacon over moderate heat, stirring occasionally, until golden and crisp, 5 to 7 minutes. Drain the bacon on paper towels.

5. Spoon about 2/3 cup of the mashed potato mixture into each potato shell and make a well in the center. Bake for about 20 minutes, until heated through and golden on top. Spoon some gravy into the well of each potato, then top with the shredded mozzarella. Bake the potatoes for about 5 minutes, until the cheese is melted. Transfer the potatoes to a serving platter and top with the bacon. Garnish with sour cream, scallions, parsley and celery leaves and the crispy potato skins.


Make Ahead The gravy can be made up to 3 days ahead and kept covered in the refrigerator.








Tuesday, March 18, 2014

Sweet Onion & Bread Soup

I wanted to use up the soda bread I made on St. Patrick's day, so when I saw this, I knew I would be making it but I wasn't sure about how it would taste. It was really good!  The toasty flavor of the bread, the sweetness of the onion and the light seasoning made for a yummy, filling soup. 

Sweet Onion & Bread Soup

8 oz sourdough bread (or any other dense, dark bread)
3 large sweet onions
3 large garlic cloves (or 5 medium ones)
2 1/2 cups chicken broth
1 tsp dried thyme
1 cup milk
3 oz butter

Cube the bread. I didn’t remove the crusts, but feel free to.

Peel the onions. Cut them in half and slice them. Slices don't need be too thin.

mince or press the garlic.

Heat half the butter in a skillet, toss the bread cubes in there and cook until crispy and brown.

At the same time heat the remaining butter in a different pan and cook the onions, garlic and a tsp fresh or dried thyme for 20 to 30 minutes.

And as soon as the bread cubes are all brown and crispy

pour the milk all over them and turn off the heat. The bread will soak up all the milk.

Pour the chicken broth in with the onions. Add the bread cubes and gently simmer the soup for about 10 minutes.

Add salt and pepper to taste.

Top with a dollop of sour cream










Monday, March 17, 2014

Potato Leek Soup and Irish Soda Bread for St. Paddy's Day

It was meatless Monday and St. Patrick's day and I thought this soup and bread combo would fit the bill for dinner.  I am not a bread maker, but this bread  was really easy to make and turned out a decent loaf of bread.  It is very heavy and filling and can totally see this sustaining a hardworking peasant. :)  The soup was great too.  It made me think of warm vichyssoise.


 


2 teaspoons vegetable oil
2 cups leeks, chopped
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
4 medium potatoes, coarsely chopped
4 cups vegetable stock or 4 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 1/2 cups light cream
2 teaspoons fresh parsley, chopped
2 teaspoons fresh dill, chopped

2 teaspoons fresh tarragon, chopped

1 In large pan, heat the oil and add the leeks, celery, onion and garlic.

2 Saute over medium heat, until the vegetables are soft.

3 Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.

4 Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.

5 Add the cream and herbs and return to a light simmer, stirring occasionally.

6 Remove the soup from the heat and let sit a few minutes before serving.


7 Serve with warm bread.

 



4 cups flour
2 teaspoon baking soda
1 teaspoon salt

1 3/4 cups buttermilk

Recipe and instructions here
http://www.letsdishrecipes.com/2013/03/traditional-irish-soda-bread.html#sthash.GEO28DbX.qjtu







Wednesday, March 12, 2014

Korean-inspired Burgers with Kimchi and Sriracha Mayo

I neglected to save the address for this burger, so my apologies to the blogger for not being able to send readers to their site for the recipe.  The burgers were good, but I thought missing something.  I decided it was the Swiss cheese I bought for this, but isn't in the recipe, and so was left off when I did the actual cooking.   Despite the feeling it was missing something, it was still pretty good.  Best thing about this recipe is that my son, a very vocal kimchi hater, loved it and had no idea there was kimchi in it and I got to say I told you so:).


Korean-inspired Burgers with Kimchi and Sriracha Mayo


KIMCHI REUBEN BURGERS

1 1/2  pounds ground beef
4 cloves garlic, minced
about 2 inches fresh ginger,  grated with a microplane
1 teaspoon sriracha
1/2 teaspoon fish sauce
1/2 teaspoon salt
fresh black pepper to taste
1 cup kimchi, divided

SRIRACHA MAYO

1/3 cup mayonnaise, preferably homemade

1-3 teaspoons sriracha, depending how spicy you like it

Hand-mix all the ingredients but the kimchi. Take 1/4 cup of the kimchi and chop it finely, reserving the rest for topping each burger. Mix the chopped quarter cup into the burger mixture, and form patties to the size and shape of your choice (I made about 6 medium burgers).


Heat your grill as you usually would and cook to desired rareness/doneness.  Let rest, then top with remaining kimchi and a nice schmear of sriracha mayo.




Monday, March 10, 2014

Alpine Mushroom Pasta

The boys were not expecting anything from this dish.  The strikes against it in their eyes were many. (meatless, cabbage, mushrooms were the big 3)  This little dish surprised us all!  The smoky cheese was a nice touch.  I personally would have liked more tomatoes, but I did go a little light on the cabbage because it was all I had.   Still sorry about the short posts, but if I ever catch up, I will have more insight, humor or at the very least words ;) in my posts.


Alpine Mushroom Pasta

8 ounces whole-wheat fettuccine
6 cups shredded Savoy cabbage, (about 1 small head)
2 teaspoons extra-virgin olive oil
4 medium portobello mushroom caps, gills removed, thinly sliced
1 small onion, chopped
3 cloves garlic, minced
3/4 cup dry white wine
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup grape tomatoes, halved
1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda
2 teaspoons chopped fresh sage, or 3/4 teaspoon dried

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more. Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.

3. Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more.


4. Return the pasta and cabbage to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.







Saturday, March 8, 2014

Enchiladas Suizas (Creamy Enchiladas with Chicken, Tomatoes andGreenChile)

Having had enchiladas suizas before but only of the chain Mexican restaurant or frozen dinner variety so I was sure I wasn't going to love this despite the fact it is a Rick Bayless recipe.  I was also a little worried it would be bit of work.  It wasn't and I really liked it.  The boys loved it.  I used canned tomatoes, and that made it a little less work, but not much.  Totally a recipe to add to your meal rotations.



 

Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed
1 medium white onion, chopped
2 cups chicken broth, plus a little extra if needed
Salt
1/2 cup homemade crema, crème fraiche or heavy (whipping) cream
3 pounds (about 20 medium plum or 6 medium-large round) ripe tomatoes OR 2 28-ounce cans good-quality whole tomatoes in juice, drained
1 1/2 tablespoons vegetable oil or rich-tasting pork lard, plus a little oil for brushing or spraying the tortillas
About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
2/3 cup shredded Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
12 corn tortillas
A few sliced rounds of white onion, separated into rings, for garnish

Fresh cilantro sprigs for garnish

 1. For fresh tomatoes: Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they

2. For canned tomatoes: In a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree.

3. In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. The sauce should be a slightly soupy consistency—not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat.

4. Other preliminaries. Stir the crema (or one of its stand-ins) into the sauce. Put the chicken in a bowl and stir 1/2 cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it. Have the cheese at the ready.

5. Heat the oven to 350°. Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.

6. Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.

Make Ahead The sauce can be made a day or two ahead; refrigerate covered. Once the tortillas have been heated in the oven, you need to work quickly and steadily toward serving in order to preserve their beautiful texture. Once out of the oven, the finished dish softens to near mush over a period of 15 to 20 minutes.  Copyright 2000 Rick Bayless, Mexico One Plate At A Time, Scribner

http://www.foodandwine.com/recipes/creamy-enchiladas-with-chicken-tomatoes-and-green-chile




Tuesday, March 4, 2014

Corned Beef Hash with Fried Eggs

My faithful readers will know I kind of dig breakfast for dinner.  (embarrassingly I just realized the last post was a breakfast for dinner one.  The perils of not keeping up with the blog)  Not only do I love how quick they are, but I adore a runny yolk :).  My boys adored this. I only had one complaint, I would have chopped the corned beef finer. The potatoes cooked down into almost mashed potato like consistency and the chunks of beef were texturally not perfect. ( at least for me. The boys didn't complain:). I am nit picking again.  I bought thick slices of corned beef from the deli, and that did make the meal a little pricier than if I was using leftover corned beef. 



Corned Beef Hash with Fried Eggs

!1/4 cup plus 1 tablespoon vegetable oil
3 baking potatoes (about 2 pounds), peeled and cut into 1/2-inch dice
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
Salt and freshly ground pepper
1 1/2 pounds cooked corned beef, fat trimmed and meat cut into 1/2-inch dice
4 garlic cloves, minced
1 cup canned tomato sauce
1 tablespoon hot sauce, plus more for serving
6 large eggs
Snipped chives, for serving

1. In a very large nonstick skillet, heat 3 tablespoons of the oil. Add the potatoes and cook over moderately high heat, stirring occasionally, until golden, about 10 minutes.

2. Add the onion and bell pepper and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 2 minutes. Add the corned beef and cook, stirring occasionally, until browned, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and 1 tablespoon of hot sauce and simmer over moderate heat, stirring occasionally, until the sauce is very thick, about 15 minutes.

3. In another large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and fry sunny-side up or over-easy. Spoon the hash onto plates and top with the eggs. Sprinkle with chives and serve right away.