Saturday, December 31, 2011

Southern Collard Greens for "Luck" in 2012!



With 2012 less than 24 hours away, I thought it would be fun to write a post about traditional, lucky foods associated with the New Years holiday.  What are you cooking to celebrate the new year?  

One staple around our house is collard greens.  This recipe is very special to me, because it was my GrannyRene's recipe.  I'll always cherish this handwritten copy that she gave me:



Here's a list of "lucky" foods for the new year!

- Grapes:  In Spain, it's a tradition to eat 12 grapes at midnight...one grape for each stroke of the clock.  The saying goes that if you are able to swallow all 12 before the last stroke of midnight, you are sure to have a prosperous year.


- Cooked Greens:  Greens such as kale, collards, cabbage and chard are eaten at New Years because their leaves resemble folded money.  This makes them symbolic for economic fortune.


- Lentils:  In Italy, lentils are a traditional new years food (eaten for good fortune) because they are thought to resemble tiny coins. 


- Black-Eyed Peas:  These are a common good luck food, especially in the southern USA, because they also resemble tiny coins (like lentils).  They are thought to bring prosperity.


Pork:  The high fat content of pork symbolizes wealth and prosperity in the coming year.  Pigs also symbolize progress, because the animal pushes forward, rooting itself in the ground before moving forward.


Fish:  Since fish swim forward, many people associate fish with moving forward into the new year.  Others believe that fish are symbolic for abundance since they swim in schools.


Look at this beautiful bundle of collards!

Southern Collards Greens
Source:  Lorene Gainous

Ingredients:
1 2lb. bag cut up collard greens (or 1 to 2 large bunches of fresh collards)
1 package cured ham steaks (or 5 slices bacon, cut into lardons)
3 small turnip roots, peeled and cut into cubes
Salt, to taste
Black Pepper, to taste
Olive Oil, as desired

Directions:
Put cut up ham steaks (or lardons) and washed, cut up collards in a heavy pot.  Add the turnip root.  Cover with water and bring to a boil.  As soon as water starts to boil, reduce heat to low and simmer until collards and meat are tender.

***NOTE:  If you are starting with whole, fresh collards, first wash them thoroughly.  Next, fold each collard in half and remove the tough stem in the center of each leaf.  Cut the prepared collards into 1-inch wide strips.***

As collards become tender, you can let the liquid cook down, so as to have a small amount in your collards if you want it.  Add the salt, pepper and olive oil to taste.

Cooking time for collards and ham should be about 2 hours.

Serve with cornbread muffins.

Enjoy!

Friday, December 30, 2011

Absolutely Sinful Cinnamon Rolls - 2011!


Before baking...look at those pecan pieces...Yum!

What a wonderful, wonderful holiday season it's been around our home!  I can't believe that 2011 is coming to a close.  It's been an awesome year, and we are excited to see what 2012 will bring!

If you've been following this blog for a while, you may know that homemade Cinnamon Rolls are one of our holiday traditions on Christmas Day.  The Pioneer Woman's recipe is BY FAR the best!  In fact, I've blogged about these rolls every year since 2009.  The maple and coffee glaze really sends these cinnamon rolls over the top...After all, I called them "Absolutely Sinful Cinnamon Rolls" for a reason!

I tried something a little different this year...I added finely chopped pecans before rolling them up, which was incredible.  I have a feeling that pecans will be a regular addition in the future.

You can find the recipe and posts from previous years HERE

This recipe rocks because you can put the cinnamon rolls together on Christmas Eve, pop them in the fridge for their final "rising" overnight, and then bake them on Christmas morning.  That makes Christmas morning breakfast a breeze, because who wants to be stuck in the kitchen??  Plus, I'm convinced that the smell of these babies baking in the oven is quite possibly the most scrumptious smell in the entire world.

I hope that you and yours have a SAFE, WONDERFUL, and HAPPY NEW YEAR!

Bon Appetit, my friends!  :)



Before baking...


Maple and Coffee Glaze...Oh my!

Saturday, December 24, 2011

White Chocolate Dipped Oreos with Peppermint Sprinkles



MERRY CHRISTMAS TO YOU ALL!

I hope that this Christmas brings wonderful family, friends and food to your dinner table, along with new memories made with loved ones and old traditions enjoyed.

As I type this, the Cinnamon Rolls have been started (I'll make them today so that all I have to do on Christmas morning is pop them into the oven!) and there are only a few gifts left to wrap.  I've got to get started on a Vanilla Bean Cheesecake, and whip up some homemade doggie treats for our fur babies.  :)


Brad and I have been so blessed already this holiday season.  We've gotten to spend time with lots of family over the past several weeks and even more tomorrow.  What a wonderful holiday, so far!


Today, I want to share a quick and simple holiday treat that is incredibly easy, yet wonderfully scrumptious.  It technically probably doesn't even need a formal recipe, but here's one anyway...

Merry Christmas and Bon Appetit! 




White Chocolate Dipped Oreos with Peppermint Sprinkles


Ingredients:
1 package "Winter" Oreos (with red creme filling)
2 lbs. white chocolate morsels
1 tbsp. canola or vegetable oil
5 candy canes

Directions:
Break the candy canes into large pieces and place them in the bowl of a food processor.  Pulse several times, until the peppermints are broken into tiny pieces (but not so much that they turn to powder!)

Next, melt the chocolate in a double boiler, stirring often.  If needed, add a little canola oil to the chocolate to keep it smooth.  One at a time, dip the Oreos into the melted chocolate and place on a wax-paper lined cookie sheet.  Before the chocolate dries completely, sprinkle the peppermint pieces over the Oreos.


Enjoy!



Wednesday, December 21, 2011

Peanut Butter Logs - A Family Favorite


Only 4 more days left to Christmas!  Can you believe it?  I sure can't...It seems like the holidays came so fast this year.  We are so excited, though...What a wonderful time of the year!

There are piles and piles of Christmas candy around our house right now.  There have been chocolate covered pretzels, martha washington candies, chocolate covered oreos, cinnamon rolls....and these peanut butter logs!  Much have that has been given as gifts to co-workers and such.

This recipe for Peanut Butter Logs is something that my family has made during Christmas time as long as I can remember.  They bring back special memories every time I make them and are SO easy to whip up!  There are only 4 main ingredients, plus the dipping chocolate, so they really do come together in a flash.  

They make great candies to take to family gatherings during the holidays and can be decorated with your favorite sprinkles or white chocolate drizzles.

Bon Appetit and MERRY CHRISTMAS!


Peanut Butter Logs
Source:  Family Recipe

Ingredients:
1 stick butter or margarine
2 c. crunchy peanut butter
1 box (1 lb) confectioners sugar
3 cups Rice Krispies
Melted chocolate for dipping

Directions:
Melt together margarine and peanut butter. In a separate bowl, mix together sugar and Rice Krispies. Pour melted mixture over sugar and Rice Krispies;  Mix well.  Roll into logs. Place the logs on a wax paper covered cookie sheet and chill in the refrigerator (this makes them easier to dip).  Once chilled, dip in melted chocolate using a toothpick and place on wax paper to dry.
 
Store in an airtight container in the refrigerator.
 
***TIP:  When melting the chocolate on the stovetop, you may need to add a little vegetable oil. This will help smooth the chocolate and make it easier to use.***
 
 

Sunday, December 18, 2011

Martha Washington Candy - A Family Tradition


Merry Christmas to all my wonderful readers out there...I hope that you are all having an amazing holiday season so far.  

This time of year is so special to me.  Many of my very best memories from childhood were made during the Christmas season.  Christmas was such a magical time around our house.  When I was little, my grandmother would read "Twas the Night Before Christmas" to us, as we lay there filled with the excitement that only Christmas Eve can bring.  As we tried and tried unsuccessfully to go to sleep, there would always be some sort of noise on the roof, and she'd exclaim, "WAIT!  DID YOU HEAR THAT?!?  I think that I just heard Santa on the roof!"  She'd look at us with a twinkle in her eye and a huge smile on her face, and it's moments like those that make me still believe in Santa to this day.  ;-)

I can also remember going to visit family on Christmas Eve, and it would usually be dark outside on the drive back home.  My grandmother would look out the car window, see a red light in the sky, and excitedly exclaim, "LOOK, LOOK....I see Rudolph's red nose!!!  We better hurry home because Santa is getting close!"  I'd see that red light and be overcome with giddiness. 

On Christmas morning, me and my sisters would wake up and excitedly rush out of bed and wait at the top of the stairs until everyone was ready with cameras in-hand for us to come down.  It always seemed like we had to wait for 2 hours, while we actually probably only had to wait for 2 minutes.  Once we were given the okay, we'd rush down those stairs, making a b-line for the Christmas tree to see what Santa had brought.

In the days leading up to Christmas, my mom and grandmother would make mountains of candy, and I can remember standing on a chair up next to the counter so that I could help.  My grandmother would always put one of my granddaddy's undershirts on me over my clothes so that I wouldn't ruin them...haha.  Oh, the memories!  It brings such a smile to my face just writing this post.

We got to make some new memories last weekend, when my Aunt Julie, Uncle Hal and cousin William came to visit.  We had SUCH a wonderful time and stayed up late making delicious candies...One of which were these Martha Washington Candies!  This is the same recipe that my family has always used, so it's my favorite.  

Before last weekend, it had been such a long time since I had made this recipe.  I forgot how amazing they are!  The candy mixture comes together really quickly with the help of a food processor (for the pecans) and a stand mixer, and the fun part is dipping them in the chocolate.

Make these with your loved ones soon...you'll be guaranteed to make holiday memories that you'll cherish forever.
Bon Appetit!


Martha Washington Candy
Source:  Family Recipe

Ingredients:
1 stick butter
1 can sweetened condensed milk
2 cups sweetened, shredded coconut
2 cups pecans, finely chopped
2 lbs confectioner's sugar
1 pkg. chocolate squares

Directions:
Combine first four ingredients in the bowl of a stand mixer and mix until combined.  Gradually add powdered sugar.  Roll into balls and chill.  Melt chocolate squares.  Dip the balls in the chocolate with a toothpick, and place on waxed paper to cool.

Store in an airtight container in the refrigerator.

Yields 80 to 90 balls of candy.

***The traditional versions of this recipe incorporate paraffin wax in the dipping chocolate to yield a hard, shiny chocolate coating on the candies...That is how my grandmother used to make this candy.  To do this, you will need:
  • 1 cake paraffin wax
  • 12 ounces semisweet chocolate chips
Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.

Saturday, December 17, 2011

Sausage and Grits - Creamy, Cheesy and Decadent!



When was the last time you had breakfast for dinner?  Breakfast foods are so delicious, so why don't we eat them for dinner more often?  That's exactly what Brad and I did recently with this comforting recipe for Sausage and Grits.

It had been a particularly long day, and this casserole was just the thing we both needed.  It's creamy, cheesy and decadent with every bite, which makes it oh-so-perfect!

While a lot of recipes for Sausage and Grits incorporate TONS of butter, cheese and eggs, my version is somewhat conservative when it comes to fat content.   I say "somewhat" because these ingredients are still included, just not at heart-stopping quantities.  

If you have guests visiting for the holidays, this Sausage and Grits Casserole will make such a wonderful dish for them to wake up to.  One bite, and they are guaranteed to feel loved!

Plus, you can make it up to 2 days in advance, keep it in the fridge and then bake it whenever you are ready.
Bon Appetit!



Sausage and Grits

Ingredients:
1 cup uncooked grits
1 lb ground sausage
4 green onions, chopped
1/2 stick butter
1 egg
1 1/2 cups cheddar cheese, shredded
1 tsp paprika
1/4 cup fresh parsley, chopped

Directions:
Preheat oven to 325 degrees.  

Cook grits in 4 cups of salted water until thick.  Saute sausage, breaking it into small pieces.  When sausage is almost done, add onion to sausage and continue to saute until onions are soft and sausage is cooked through.  Drain sausage mixture to remove excess fat.

Add butter, egg, and 1 cup of the cheese to grits.  Combine grits mixture with sausage mixture.  

Pour into a 13 x 9-inch casserole dish and garnish with the remaining 1/2 cup of cheddar cheese, paprika and parsley.

Bake for 45 minutes to 1 hour, until the casserole is bubbly and lightly brown on top.

The casserole can be refrigerated for up to 2 days before baking, and it also freezes well.

Saturday, December 10, 2011

The Pioneer Woman's Buttermilk Biscuits + Tips!



If you're a Southern gal like me, you've probably passed your fair share of buttermilk biscuits around the dinner table.  It's hard to beat those buttery, delicious layers that are accompanied so perfectly by your favorite fruit preserves, fresh honey or jam.  

I've made homemade buttermilk biscuits several times with pretty good results, but they don't always come out the way I want.  THESE from Thomas Keller's Ad Hoc at Home cookbook were particularly yummy.   I do have to say that this recipe from Ree Drummond was excellent, and it was fun to watch them rise in the oven!


Here are a few tips for making delicious buttermilk biscuits:
1.  Don't overwork your dough, because it will make the biscuits tough.
2.  Cut straight down with the biscuit cutter...don't turn it as you cut, because that will seal the biscuits and prevent a high rise.  Also, use a sharp biscuit cutter!
3.  Keep your butter as cold as possible, and again...don't overmix!  When the biscuits are put into the oven, the cold butter will create steam and help those babies rise high!  Also, you may even want to pop your mixing bowl into the freezer for a few minutes before starting.
4.  Excess flour on the tops and bottoms may make the biscuits seem dry.  Be sure and brush it off before baking.
5.  You can use either a food processor or a pastry cutter to cut the butter into the flour.  I've used both methods, and they work pretty good.  I used a pastry cutter on this particular recipe.
6.  Flours with less protein will yield a lighter, fluffier biscuit.  A lot of folks here in the South swear by White Lily brand flour.  It has a low % of protein and is perfect for buttermilk biscuits.
So, just remember:
Less Protein = Better for biscuits and other quick breads
Higher Protein = Better for yeast breads


Bon Appetit!



Buttermilk Biscuits

Ingredients:
4 cups all purpose flour
1 1/2 tsp salt
2 1/2 tsp baking soda
1 1/2 tsp baking powder
1/3 cup shortening
1/3 cup cold butter (5 1/3 tablespoons), cut into pieces
1 1/4 cups buttermilk

Directions:
1. Preheat oven to 450.

2. In large bowl, combine all the dry ingredients and stir together. Add the shortening and cold butter pieces. With pastry blender, cut the shortening and butter into dry ingredients until it resembles coarse crumbs.

3. Pour in the buttermilk and mix gently with fork until just combined. The biscuit dough will be sticky,  not overly dry or crumbly.

4. Lightly flour a clean surface. Turn the dough out of the bowl and roll to a 3/4″ thickness. Cut rounds with a biscuit cutter and place them on a cookie sheet. Bake for 11-14 minutes until golden brown.  Do not underbake, or the biscuits will be doughy.
 

Friday, December 2, 2011

Roasted Peanuts - Alton Brown



Here's something many of you don't know about me....I grew up in a city that is proclaimed to be the "Peanut Capital of the World."  What city is that, you ask?  Well, Dothan, AL of course!  :)

Not only do we have the best peanuts in the world right here in Alabama, but we've got some pretty awesome football, too!

On the eastern side of the state, you'll find a town called Auburn, and another little town called Tuscaloosa on the western side.   These two cities are home to the state's biggest rivals in college football, and the folks around our state sure do take their football seriously!  Your battle cry is either ROLL TIDE! (University of Alabama)  or WAR EAGLE! (Auburn University).  There's absolutely no in-between, people.  You must choose a side.  We're talking serious business here.  :)

Last weekend, the two teams played each other in the Iron Bowl.  Fans of both teams look forward to the big game every year, and this year I'm proud to say that "my" team - the Alabama Crimson Tide - came out on top!  They won 42 - 14.  Not only that, but we are currently ranked No. 2 in the country!  

ROLL TIDE!

On game day, we had a little football viewing party at our house, and these roasted peanuts made a scrumptiously perfect snack while we watched the game.  Not only that, but the smell of them roasting in the oven was heavenly.  This recipe couldn't be simpler, and there just isn't any comparison between peanuts right out of the oven and the roasted peanuts at the grocery store.

I'll definitely be making these again soon.

Bon Appetit!


Roasted Peanuts
Source: 
Alton Brown

Ingredients:
  • 2 pounds in-shell raw peanuts*
  • 2 tablespoons peanut oil
  • 1 to 2 tablespoons kosher salt
Directions:
*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.

Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Monday, November 28, 2011

Apple & Toasted Pecan Cornbread Dressing



This Thanksgiving, I decided to change things up just a tiny bit.   Since the dressing is Brad's very favorite dish during the holidays, I always make this Classic Cornbread Dressing with Sausage, which is his VERY favorite.  The holiday just wouldn't be complete with it, and I'd have A LOT of explaining to do if I didn't make it for him...hah.  I needed to make extra dressing this year to take to family gatherings, so I thought it might be a good opportunity to try something new.

Our local Fox station has just recently started a brand-new cooking segment on the morning news show, where they feature a local chef whipping up a fabulous dish.  They even unveiled a beautiful new kitchen to use on the show.  One morning before Thanksgiving, Chef Chris Zapalowski from Homewood Gourmet made this Apple-Pecan Cornbread Dressing, and my mouth my drooling by the time the segment was over.  I knew then that this dish would grace our Thanksgiving table.

You can see the video of Chef Zapalowski making this dish HERE!

I'm so glad that I tried something new.  The sauteed apples that are added to the traditional onions and celery mixture really kicks things up a notch and adds such a wonderfully sweet flavor to the entire dish.  The bacon and toasted pecans just go one step further to make this an incredible recipe that will surely be added to my regular holiday rotation.

Bon Appetit!!!

APPLE-PECAN CORNBREAD DRESSING
Source:  Recipe courtesy of Chef Chris Zapalowski of Homewood Gourmet

Cornbread:
½ cup unsalted butter
3 cups yellow or white cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, lightly beaten
3 cups buttermilk

Dressing:
1 teaspoon olive oil
6 slices bacon
2 cups diced onions
1½ cups diced celery
3 cups peeled, cored, and diced apple, such as Cumberland Spur or Fuji
1 tablespoon minced fresh garlic
½ teaspoon chopped fresh thyme
2 teaspoons dry rubbed sage
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne
1½ cups toasted pecans
4 ½ cups reduced-sodium chicken or turkey broth
½ cup unsalted butter, melted
4 extra-large eggs, lightly beaten

To Prepare the Cornbread:

Place ½ cup butter in a 9 x 13-inch baking pan; heat in oven at 425° for 4 minutes.

Combine cornmeal, flour, baking powder, and salt in a large bowl; whisk in eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter back into 9 x 13-inch pan. Bake at 425°F for 30 minutes or until golden brown. Transfer cornbread to a cooling rack and cool completely. Crumble cooled cornbread into a large bowl and set aside. Reduce oven to 350°F.

To Prepare the Dressing:
Heat oil in a large skillet over medium heat. Add bacon and cook, 8 to 10 minutes or until crispy. Remove bacon with a slotted spoon, cool slightly, chop and set aside. Add onion, celery and apples to the skillet and sauté 1 minute. Add garlic and thyme and continue cooking for 5 minutes or until vegetables are softened.

Spoon onion mixture into bowl with cornbread crumbles. Stir in sage, salt, pepper, cayenne, pecans, and reserved bacon. Whisk together broth, butter, and eggs and pour over cornbread mixture, tossing until well moistened.

Spoon dressing into a lightly greased 11 x 15-inch (about 5 quart) baking dish and bake covered at 350°F for 30 to 35 minutes. Uncover and cook and additional 10 minutes or until golden brown and cooked through. Serve hot.

GDA Cooking - November 11, 2011

Monday, November 21, 2011

My Favorite Thanksgiving Recipes

This year, I wanted to compile a list of some of my favorite Thanksgiving recipes for you all.  Some of these are family recipes that have graced our table year after year, while others are more recent dishes that I've made and thought, "That would be perfect for Thanksgiving!"

Right now, there's a 24-lb turkey thawing in the bottom of our fridge, and I can't wait to roast him up!  This is the BIGGEST turkey I've ever attempted to roast, so let's hope it turns out okay.  I may do a combination of the two recipes below.  The Bacon-Herb Butter from Picture #1 that's placed underneath the turkey's skin is amazing, so I may do that but still top Mr. Turkey with the bacon and maple glaze from the second recipe.  Hmm...I'm still trying to decide.  I made the Roast Turkey with Bacon-Herb Butter in 2009, and the Maple Glazed Roast Turkey with Applewood Smoked Bacon last year.

I hope your family has a wonderful Thanksgiving this year, filled with delicious food and great times spent together.

Just click on the links below to see the full recipes.
Bon Appetit, my friends!  :)












Saturday, November 19, 2011

Salmon in Lemon Brodetto with Pea Puree



Wait!!  Stop right there!  Don't let the "pea puree" in the title scare you away...haha.

I know, I know...When we hear the two little words "pea puree," thoughts of irresistible deliciousness aren't usually the first things that come to mind.  However, maybe it's time to give peas a chance.

This dish from Giada de Laurentiis will put all those unsavory thoughts that pea puree sometimes conjures up to rest.  After all, this isn't just any old pea puree...It's flavored with fresh mint, garlic and grated Parmesan.  Plus, when paired with the Lemon Brodetto and seared salmon, you've got one pretty amazing dinner on your table.  

Every time I serve this dish, my husband insists that it looks (and tastes) like something you'd order in a 5-star restaurant.  It makes such a beautiful presentation, and you know what??  It's so EASY to make, too.

The Lemon Brodetto has such a great flavor, and the pea puree sort of melts into the brodetto as you eat it.  Simply delicious!

Bon Appetit!

Salmon in Lemon Brodetto with Pea Puree
Source:  Everyday Italian;  Giada de Laurentiis

Ingredients:


Lemon Brodetto:


  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 lemons, juiced
  • 1 lemon, zested
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh mint leaves

Pea Puree:


  • 2 cups frozen peas, thawed (about 10 ounces)
  • 1/4 cup fresh mint leaves
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan


Salmon:


  • 1/4 cup olive oil
  • 4 (4 to 6-ounce) pieces salmon
  • Kosher salt
  • Freshly ground black pepper

Directions


To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat. 

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside. 

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish. 

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Saturday, November 12, 2011

Vegetable Tian - Ina Garten


Are you looking for a veggie filled side dish that's got a pretty presentation?  Ina Garten's recipe for Vegetable Tian fits the bill perfectly!  This dish is easy to put together and is a great way to use up some yummy produce.  The colors of this recipe make you want to dive right in!

The combination of the potatoes, zucchini and tomatoes makes this a one-stop recipe.  Your starch and your veggies are all right there...no need for a second dish to round out the meal.  And the Gruyere cheese...Oh my!  Gruyere has GOT to be one of my favorite varieties of cheese.  If you look closely at the photos, you can see that I actually had to substitute a little cheddar cheese since I didn't have enough Gruyere.  It tasted great, and I'm sure you could substitute your favorite if you aren't crazy about Gruyere.

This dish is so pretty that it would make a great addition to your holiday table this season.

Bon Appetit!!


Before going into the oven...


Vegetable Tian
Source:  Barefoot in Paris by Ina Garten

Ingredients:
  • Good olive oil
  • 2 large yellow onions, cut in half and sliced
  • 2 garlic cloves, minced
  • 1 pound medium round potatoes, unpeeled
  • 3/4 pound zucchini
  • 1 1/4 pounds medium tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus extra sprigs
  • 2 ounces Gruyere cheese, grated

Directions:
Preheat the oven to 375 degrees F. 


Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.


Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.

Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Wednesday, November 9, 2011

Quick Macaroni & Cheese


It's beginning to feel more and more like the holidays around here with each passing day.  A few homes in our neighborhood even have Christmas lights up...I can't believe it's November already!  Christmas music is playing in most stores and on the radio, the department store aisles are decorated, and I'm getting in the mood for the yummy, comfort food that this time of year brings.

I can't quite decide how I feel about the rush to put up the Christmas decor.  On one hand, I'm super excited, and on the other I keep thinking about that saying - "Respect the turkey!"  Now, don't get me wrong - I still get excited about Christmas just like when I was a little girl.  My tree goes up every year promptly the day after Thanksgiving.  Hopefully everyone will still take a moment to remember all the things they are thankful for during the coming weeks.

With that, let's celebrate the approaching holiday season with some yumminess - How about a quick, simple and delicious Macaroni & Cheese recipe?!?  Sounds good, right?

This particular recipe is worlds away from the neon yellow variety that comes out of a blue box.  This is the real thing...A creamy, cheesy bechamel sauce envelopes each little piece of elbow pasta.  I used  whole wheat pasta to make it a teeny bit healthier.  I also added a dash of nutmeg to the sauce.  Yum!

Try this dish soon - You'll love it.

Bon Appetit!



Quick Macaroni & Cheese
Source:  Simply Recipes

Ingredients

  • 2 quarts water
  • 1 Tbsp salt
  • 2 cups uncooked elbow macaroni
  • 2 Tbsp unsalted butter
  • 1/2 lb cheddar cheese, grated (about 2 cups, packed)
  • 1 teaspoon corn starch
  • 2 teaspoons flour
  • 1 cup milk
  • 1/2 teaspoon lemon juice
  • 1/4 cup ham, chopped into 1/4 inch cubes (I left this out)
  • Freshly grated black pepper
  • A dash of nutmeg (my addition)

Method

1 In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated, set aside. This will help the cheese from getting too stringy.

2 Bring 2 quarts of water with the tablespoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan.

3 While the macaroni is cooking, prepare the sauce. Melt the butter in a large saucepan on medium heat. Whisk in the flour. Slowly dribble in the milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, while whisking, until smooth. Stir in the nutmeg and lemon juice. Add the cooked, drained macaroni and ham. Do not over-mix. Sprinkle in some freshly grated black pepper.

Serve immediately.

Yield: Serves 3-4 adults or 4-6 kids.