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Showing posts with label butter. Show all posts

Cod en Papillote with Rosemary Walnut Tapenade and Pan Seared Zucchini

Posted by Unknown Thursday, September 19, 2013 0 comments

Parchment is one of your kitchen BFF's. Especially when you want to delicately cook fish. 'En papillote' just means 'in parchment' in French. 'Al cartoccio' is the Italian equivalent. Cooking en papillote is so easy because it does the work for you. I'm a fan of any process where I can do little work and still produce a delicious meal. 

You'll want to start by making your tapenade, an olive spread originating in France. In a food processor, combine 1T of drained and rinsed capers, a 12" sprig of rosemary, 2 garlic cloves, 1T of anchovy paste, 1/4 cup of toasted walnuts (heat in pan over medium high heat for 5-7 minutes or until you can smell them), 1T of black pepper, and 2 cups of rinsed black olives. Pulse until you have a thick paste, then add the juice of 1/2 a lime, and slowly stream in 1/4 cup olive oil. Though you may be tempted to add a pinch of salt, DON'T. The capers are packed in brine. The olives are packed in brine. And the anchovy paste is made from salted, preserved anchovies. That's a lot of salt already, so no need to add any more or your tapenade will most likely be inedible. Cover with plastic wrap and leave it on the counter while you prepare your fish. 


To prepare your fish, preheat the oven to 400 degrees F. Take a 24" sheet of parchment and lie it on a baking sheet. Place two, 6oz. cod fillets in the middle of the parchment width-wise and place it lengthwise so that there are 8" of paper on one side, and 12" on the other. Drizzle with olive oil and 1tsp of honey. Add 2tsp of chopped rosemary and a pinch of black pepper. First fold the 8" piece over the fish, then do the same with each of the side pieces of parchment. Take the remaining 12" piece and crimp it in 1" folds under itself so that it is tucked under the fish. Cut a slit in the top of the parchment to let the steam out and bake for 25 minutes or until fish flakes apart easily. 


Finished product:


The zucchini is so simple, even a caveman could do it. Or your husband or wife who's never cooked a day in his/her life. Heat 1T of butter in a pan over high heat. Season the butter with a pinch of black pepper. Chop one 10" zucchini into 10 equal pieces and place the pieces flat into the pan. Cook on each side for 7 minutes or until golden brown. 


Serve the zucchini and fish hot with the tapende as the garnish. 




This normally robust cod is delicately cooked to succulent perfection. The honey only highlights the already sweet fish, and the tapenade is intensely tangy with a pungent flavor that overpowers your taste buds in a fantastic symphony of sharp tones. Lastly, the purity of the seared zucchini is a perfect compliment to the main dish. Buon appetito!

Herbed Chicken Noodle Soup

Posted by Unknown Monday, September 16, 2013 0 comments

Chicken noodle soup is right up there with mac and cheese, mashed potatoes, and chocolate in the comfort food lineup. There's just something soothing about a warm bowl of soup. Who can resist protein-filled broth infused with herbs, soft noodles, delicate veggies, and tender chicken? I certainly cannot...

Start by heating your oven to 375 degrees F. In a large soup pot, heat 1T butter, uniformly chop 4 large celery stalks, 4 large carrots, and 2 large yellow onions; add this mirepoix (meer-pwah) to the pot, and sauté until all the veggies are soft. While the vegetables are cooking, combine 1/2 stick room temperature butter with 1T chopped fresh sage, 1T chopped fresh thyme, and 1T chopped fresh rosemary in a small bowl. Add a pinch of salt, and a few cracks of black pepper to the butter. Place your whole chicken in a large dutch oven or cast-iron pot. Now take the herb butter and use your hands to rub it under the skin of the chicken, making sure to coat the breasts as well as the legs. Rub any remaining butter on the outside of the chicken. Quarter an additional yellow onion, cut 2 more carrots into thirds, and stuff them into the cavity of the chicken; leave any onion or carrot pieces that won't fit inside the bird in the pot. Then fill the pot halfway up the chicken with a dry red wine. I used cabernet sauvignon. Cover and bake for 1.5 hours or until the internal temperature of the chicken at the thickest part reaches 165 degrees F. 


 Once your mirepoix has finished cooking, add 2 quarts of low-sodium chicken broth to the pot and bring to a boil. Add 2T each of chopped fresh parsley, sage, rosemary, and thyme (hello Simon & Garfunkel) to the broth. (TayTip: to infuse your broth with another layer of flavor, finely chop and add the celery leaves from your stalks. They really drive home the tangy flavor of the celery.) Once your broth is boiling, add 3/4 of a large bag of egg noodles; one whole bag if you like your soup extra noodle-y. Add 2 1/2 tsp of salt, and 1T of cracked black pepper. Cook until the noodles are al dente, then reduce the heat to warm. When your chicken has finished roasting, remove it from the dutch oven, and place it on a cutting board to cool for 15 minutes so that you won't burn your fingers when chopping it. Pour the cooking liquid from the chicken into the broth with the noodles. When your chicken has cooled, remove the breast and leg meat, dice into whatever size you like, and add to the soup. 


SIDE NOTE: This is also the exact same base for chicken and dumplings. Instead of adding egg noodles to the boiling broth, mix 2 cups flour, 1T baking powder, 1tsp salt, and 1tsp pepper with 1 1/2 cups water until you have a batter. It should be thicker than pancake batter, but thinner than biscuits; add water or flour respectively depending on whether the batter is too thick or thin. (TayTip: this is basically Bisquick  minus the shortening. Use your favorite flour--all purpose, wheat, buckwheat, spelt, semolina--and quadruple the recipe without water. Keep it in an airtight container and use as the base for pancakes, dumplings, biscuits, waffles, etc. Homemade Bisquick at hand and much cheaper!) Take a large spoon and drop the dumplings right into the boiling broth so they form a layer on the top. Reduce the heat to low, and simmer for 15-20 minutes until your dumplings are cooked all the way through, but not dried out. 


The fresh herbs really are the stars of this soup. They add a flavor complexity that nothing else can. The combination of sage, rosemary, and thyme with parsley is that signature smell of savory Fall cooking. It instantly takes me back to Thanksgivings or Christmases growing up. Hearty, warm, scrumptious, and just what you need to say 'hello' to Fall. If you even have any leftover, you can pop it in a container and freeze for an entire season. Perfect for tailgates, if you're sick, rainy days inside, or anytime! Forget your soul, this chicken noodle soup is for your stomach. Buon appetito! 

Croque Madame with Oven Roasted Balsamic Tomatoes

Posted by Unknown Thursday, September 12, 2013 0 comments

Please forgive my absence. I know it's been almost two weeks since my last post, but I've been very busy and haven't been cooking much. I am happy to say that I got a full time job, and I'll be working soon. So bring on the late-night posts, the photo editing until the wee hours of the morning, and most importantly: the money to buy a few fancy ingredients every now and then! 

In other news, I'm weird. No really, I am. Ask my family or friends. Weird, that is, in the sense that I have a love-hate relationship with eggs. And it's mostly hate (on my end at least...I am not so presumptuous to assume insight into the mind of an egg). And I only say weird because I'm pretty sure that I'm part of the minority in disliking eggs. So, that's why this dish is so great: because it has eggs and I ATE IT. Croque (pronounced "croak") madame is a variation on a croque monsieur, which is basically a grilled cheese with ham. The croque madame adds béchamel and a fried egg (which makes it a madame and not a monsieur because the egg was said to resemble a lady's hat). There are many different forms which have come out of the original. I guess you could say that mine is a loose combination of the croque provençal with tomatoes, and the croque gagnet which uses andouille sausage. Plus, you know I can't follow the beaten path when it comes to cooking, so mine is a little different in ingredients as well as in execution. Instead of a sandwich, I'm doing a kind of egg-in-a-basket. Most Parisians would say that this couldn't be called a croque madame, but hey, there is always a time to follow the rules, and this just isn't it! 

First start by prepping your tomatoes. To do so, preheat your oven to 400 degrees F, and line a baking sheet with parchment paper. Make sure your paper can withstand the heat (most have temperature maximums). Then slice three vine ripened tomatoes in half lengthwise. You're looking for big chunks here. Drizzle with a very small amount of extra virgin olive oil--like three drops per slice--and 1tsp of balsamic vinegar per slice. Salt and pepper to taste, sprinkle 1tsp of sugar total on top, and bake in the oven for 35 minutes. I also put a head of garlic in there to roast. Just wrap in aluminum foil and throw it on the baking sheet. While you're at it, you might as well, right? The tomatoes should be shriveled a bit and charred on the edges when done. 


Next, brown 3oz. of sage sausage (my substitution for the traditional ham in a croque madame) and half of a medium yellow onion over medium-high heat. While that's browning, cut the edges off of three slices of sourdough sandwich bread. Then place them on your cutting board, and use a rolling pin to thin them out. This makes the bread denser, and will help make the slices crisp in the oven. Melt 3T of butter and brush onto both sides of the bread. 


Next, line a 3-inch muffin tin with the sourdough (one slice per hole). In each "basket" add 1/3 of the sausage and onion mixture, one tomato half, and crack one whole egg.
\

Top with cheddar cheese and bake at 375 degrees for 20-35 minutes depending on how you like your yolk. Since I'm squirmish when it comes to eggs, I cooked mine all the way through. 

Ok seriously? Look at that down there. I'm a fan of anything that does that. 


Slice some scallions and sprinkle them on top. Et voila!

Crispy crunchy bread, savory earthy sage sausage, sweet and tangy balsamic tomatoes, and a pillow soft egg. Nestle with a blanket of cheddar and sharp scallions and you're in business. Plus, this is very easily made a vegetarian dish with the removal of the sausage. Next time you reach for a pop tart, remember you can make this instead. 

Buon appetito! Bon appétit!

Chianti Caramel and Salted Dark Chocolate Crack

Posted by Unknown Friday, August 30, 2013 0 comments

Cioccolato. Chocolat. Chocolade. Čokolada. Chocolate. Is there a more beautiful word? Especially when used in a sentence with Chianti and salt and caramel? I don't think so. And I'd be willing to debate anyone who thinks otherwise. This is definitely not a healthy dessert. Some might even say that's a contradiction of terms (I do have some healthy desserts up my sleeve, but this isn't one of them). This is called crack for two reasons. One is that it's addicting, and the other is that you crack it to break it up at the end. Also, I feel like I say this all the time, but anything that has wine definitely has my attention. Add chocolate, and I'm so there it's not even funny...

Start by spraying the largest cookie sheet you have with cooking spray. IMPORTANT: if your sheet isn't nonstick, put parchment or wax paper down, otherwise you'll have a sticky mess that won't come off the pan. Then lay as many saltines as you can fit on the sheet with the salt side down in rows. Do this before you start your caramel because once it's ready, you have a small window of time to get it from the pot to the crackers before it hardens. Next preheat your oven to 475 degrees F. In a large skillet or sauce pot (depending on how high the sides of your skillet are), melt two sticks of butter over med-high heat. Once the butter has melted, add 1 cup of dark brown sugar. What? I told you this wasn't healthy. 


So now the dessert fairy turns the butter and brown sugar into caramel. This will bubble and be constantly darkening in color, and you need to be constantly stirring it. Boil for 1-2 minutes, then add 3/4 cup of Chianti and another 1/3 cup of brown sugar. Keep stirring and DON'T leave it, or your sugar will burn faster than you can say strawberries for "dessert." Notice the nice pink color the wine adds? I will also say that at this point, you can seriously burn yourself, so no dogs, kids, or other moving objects flying around the kitchen. Boil another 1-2 minutes until the sugar has dissolved (TayTip: if you don't trust your timer or yourself, use a candy thermometer. The caramel will be done when it's reached 234 degrees F). Then take your pot and pour the Chianti caramel over the crackers. Don't worry about covering every square inch because it will spread out in the oven. Bake for 4 minutes; this is to toast the crackers and make a uniform layer of caramel.


Now for the chocolate. I used Ghirardelli semi-sweet morsels with a 60% cacao count. You can go darker, but anything over 70% will most likely be too bitter. I also wouldn't recommend milk chocolate for this particular recipe. I'm usually all for deviating from the beaten path in the kitchen, but trust me on this one: you need dark chocolate. Sprinkle 2 cups of morsels right onto the hot, caramel-covered, crackers. The residual heat will melt it; this takes about 5 minutes. Once it's melted, use a rubber spatula or offset spatula to spread it in an even layer. The last step is to sprinkle fleur de sel (use sea salt if you don't have any, but don't use iodized...you need large granules) all over the melted chocolate before it's hardened. Stick the pan in the freezer for a minimum of 45 minutes so the chocolate and caramel can set.


You will know the chocolate is completely tempered when it doesn't have a shine, but rather a matte finish. Take a butter knife or offset spatula and slide it under the crack, which will probably be in one giant sheet, and break it up to your heart's content! No rules or size specifications for the pieces. Store in an airtight container or ziploc bag in the fridge or freezer for long term storage.

Gooey. Glossy. And gorgeous. Do yourself a favor RIGHT NOW, and click on the pictures to enlarge them. Then click again to zoom. You're welcome. 




Salty and sweet and wine and chocolate. This is dessert royalty, people. I bet you wouldn't think I'd describe it as light--because it isn't--but the saltines add an airiness that normal toffee or brittle doesn't have. Basically, it's less dense. Serve on ice cream, with whipped cream, by itself, or on a shoe. I guarantee it'll be equally as good in any of those scenarios. Go make it, then go on a walk if you're feeling guilty. 

Questions, comments, and recipe requests below. Buon appetito!

Weeknight Indulgence: Gnocchi with Sweet Basil Marinara

Posted by Unknown Thursday, August 29, 2013 0 comments

If you haven't noticed lately, I've been eating a lot of vegetables. Like this, or these, or here, or these. As in basically only vegetables for the past week. That's because they were going to go bad I love them so much. Thus, I figured I'd treat myself with a few carbs and still throw in some fresh vegetables so I wasn't totally off the tracks. Pronounced: n-YAW-kee and traditionally made with semolina flour or potatoes. They're soft, dense pillows filled with comfort, and are definitely an indulgence. 

Start by heating 2 quarts of water over high heat to boil and add 2T of salt. Then in a separate skillet, melt 2T of butter on high heat. Dice 1/2 large red onion and saute for about 6 minutes or until softened. Then dice 1 clove of elephant garlic. This is garlic the size of shallots, and the flavor is very mild. Almost negligible. (TayTip: anytime you're cooking for a picky garlic eater, use elephant garlic; the flavor is so small, they will barely be able to taste it, but it will still give it's slightly spicy, sharp bite) Then dice three large tomatoes and throw them into the pan. Cook for 15 minutes on high or until tomatoes have softened substantially. Finally, salt and pepper to taste, and add 2T of dried sweet basil. Of course fresh herbs are always best, but the flavor of dried herbs is much more concentrated, and is helpful when putting something together fast. 

Once the water is boiling, add 1lb of packaged gnocchi and cook for 3-5 minutes, or until they rise to the surface. If I had time and patience, I'd make my own, but we're going for luxury here, so buy them pre-made. Once they float, they're done. Use a slotted spoon, or a spider to remove from the water, and toss right into the hot marinara. 


Top with freshly grated parmigiano reggiano. Remember, this is an indulgence, so use the good kind. Aren't you worth it? 



These gnocchi are little clouds of heavenly dough. They soak up the sauce like a sponge, and become completely infused with the sweet basil and tomato flavors. Dense and sticky, they're like little pasta truffles. The cheese is an ideal, salty topping, and melts instantly upon contact with this perfect comfort dish. 

What are some of your favorite comforting dishes? Do you have a go-to indulgence? Leave your comments, questions, or recipe requests below. Buon appetito!

Roasted Spaghetti Squash with Crushed Tomato Marinara and Sweet Italian Sausage

Posted by Unknown Friday, August 23, 2013 0 comments

Let me just preface this post by saying that never-have-I-ever had a substitute for spaghetti that was this good.  And I was raised on pasta. As in, we had it more than one night a week growing up. Pasta definitely fills you up and tastes delicious, but the problem with eating a main course that is mostly carbs is that you feel hungry a LOT sooner after eating. That's why balancing fiber and protein in your meal is imperative. This low-carb dinner does the trick!

Roll up your sleeves, and start by prepping your squash. Just a warning: this is hard. If you've ever tried to carve a pumpkin, or cut a butternut squash, you know how tricky gourds can be. Just take your time and be careful; it's easy for your knife to get away from you when slicing through the flesh of the squash. Cut your spaghetti squash in half lengthwise until you have two pieces. Take a spoon, and scrape out the seeds, but don't throw them away; you can season and roast them for a perfect snack or in salads! Recipe for that to come later. You can see the delicate strands that make up the flesh of the squash. Season with olive oil, salt, and pepper, place them flesh side down on an oiled cookie sheet, and set in a 400 degree F oven for 30-35 minutes. 


While your squash is roasting, it's time to make the base for your crushed marinara. The texture of this sauce is incredibly substantial, and when you don't have the real pasta, you'll want something with a little bite to it. Melt 1T butter in a non-stick saute pan over med-high heat. Dice 1 large white onion, and 4 medium cloves of garlic and add to the pan. Cook until onions are somewhat caramelized and translucent. Then chop 7 large, vine-ripened tomatoes and throw in the pan with the onions. Add 1tsp salt, 1tsp ground black pepper, 1/2tsp crushed red pepper flakes, and 2tsp dried Italian herbs (these usually have oregano, basil, thyme, etc.). Cover and reduce heat to medium; cook for 20 minutes, using the back of a wooden spoon, periodically, to break down tomatoes. 


In a separate pan (I use a cast iron skillet), brown 5 large, sweet Italian sausages over high heat. (TayTip: to cook perfect sausages, always have a full measuring cup of water next to the pan. Pour about 1/2 cup in with the sausage. This allows them to cook more evenly without burning the outsides. When the water evaporates, add more. Continue this for approximately 15 minutes, then let the last batch of water evaporate and brown up the outside edges of the sausage.) Transfer the entire contents of the marinara sauce in with the sausage, and reduce heat to low. Cover, and simmer for an additional 20 minutes. The sausage will finish cooking in the sauce, but depending on your pans and stove, you'll want to make a small incision in the middle of one to make sure they're fully cooked (no longer pink). 


When your squash is done, remove from the oven, and let it cool for 10-15 minutes. Once cool, take a large serving spoon, and scoop the strands from the skin. Transfer to a large bowl and drizzle with 1T olive oil. Salt and pepper to taste. See the strands! Just like real spaghetti!


When the sauce has finished cooking, I like to scoop some of the squash strands back into the skins to serve. They're just like bread bowls from Panera, and make for a great presentation. Top with as much grated parmigiano reggiano as your little heart desires. 



This is a great meal to show off your ingenuity in the kitchen. You'll be amazed at how great a substitute it is for actual pasta. The squash is not overcooked (nobody likes mushy baby food), and gives a little resistance when biting down. It really doesn't have much of its own flavor. You get a little bit of a pumpkin/butternut squash flavor, but for the most part, it takes on the taste of the marinara, which by the way is perfectly savory. Sometimes when I make marinara, I'll add a little bit of honey to offset the acidity, but given the natural sweetness of the squash (and the sausage), I decided not to. The tomatoes are crushed and smushed and wonderfully hearty with a nice kick from the crushed red pepper. And lastly, the sweet Italian sausage. If you've had it, you know what I'm talking about. If you haven't, go buy some. These are from this wonderful shop in Arlington, VA, that my grandma used buy from when she lived there. She used to serve these for Christmas dinner with spaghetti and meatballs or her famous lasagna. The gentle fennel seed flavor is really the mark of a good sweet sausage, and it comes through with stunning clarity against the other flavors.  This is such a great meal. I felt fully satisfied, wasn't hungry later, and heck, anytime you can use a vegetable in place of a grain, I'm definitely in. 

Questions, comments, concerns below. Buon appetito!

It's So Hot...Drunken Roasted Peach Froyo Was a GOOD Choice

Posted by Unknown Wednesday, July 31, 2013 0 comments

If you get the reference in that title, good job. If not, it's a quote from the movie Anchorman.



Basically July in Richmond is hotter'n the brass hinges of hell, so I decided to make something cool and refreshing. Plus, there's alcohol in it, so win-win! And not just any alcohol, my favorite kind: red wine. It's also peach season right now, and those little firey globes are aflush with yellow, orange, and red skins, just waiting for you to pick 'em and make this creamy froyo loaded with roasted deliciousness. 

First start by slicing your peaches lengthwise and pitting them. I use the opposite end of my melon baller. This side is used to do melon decorations, but it works perfectly for sliding under the pit and slicing it out.


Then drizzle some extra virgin olive oil on a cookie sheet and place the peaches flesh side down. Put a little dollop of raw honey on each half and drizzle with some Chianti wine. Place the sheet in a 400 degree F oven and roast for 20-25 minutes. 



They will look like this when done. The golden, velvet skins will have shriveled a bit and pulled away from the flesh, which is soft and charred on the edges. Let them cool for at least 20 minutes (explanation later).


Peach heaven.


Now for the additional drunken part of these drunken peaches. You'll want to make a Chianti caramel. I KNOW, RIGHT? No more words are necessary about how great that is. 


Start by melting 1.5T butter in a pan with 4oz. of the Chianti (TayTip: 4oz is the liquid equivalent of 1/2c). Add 2T brown sugar and 2tsp of pure vanilla extract. 


 Then grate some fresh whole nutmeg into the pan. About 1tsp. 


 Cook over medium-high to high heat until boiling then remove from the heat immediately as the sugar can burn very quickly. 


Now back to the cooled peaches. Toss them skins and charred parts and all into a food processor or blender and puree until smooth. 


 Will look like this when finished. (TayTip: at this point you could use the peach puree as a marinade or sauce for pork, chicken, or fish)


 Then add your gorgeous, tawny caramel and blend until incorporated. 



 Now for the "yo" part, and the reason why the peaches had to cool. If you mix piping hot peaches with cold yogurt, it is going to separate. As in curds and whey, and I don't see Little Miss Muffet anywhere, so it's best to take your time with this one. Add 2.5 cups to the peach mixture and blend. 


 Pale and sunny. 


The last thing to do is put it in a container in the freezer for at least 4 hours, but overnight is best. (TayTip: use the old yogurt container to store some of the froyo in the freezer)



The peaches are no longer sour because the roasting process eliminates most of the initial acidity, but they have this incredible depth of flavor. The Chianti is a dry red wine, but still very fruity, and melded with the molten brown sugar to create a caramel, it's just insane. The nutmeg doesn't really have a flavor comparable to anything else; it's incredibly nutty. If you've ever had eggnog or a béchamel, you know how great nutmeg is with cream. Top with strawberries, shaved dark chocolate or just enjoy this froyo on it's own. Cool down with this perfect treat for the sweltering later summer months! Buon Appetito!

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