Warm French Lentils - Ina Garten

There's a little Mediterranean market here in town that I love to shop at when I'm in the area.  It's called Nabeel's International Market, and I love perusing their shelves for little treasures to experiment with in the kitchen.  As you enter the front doors, your senses are greeted by an array of fresh cheeses and olives that will immediately make you hungry and the store shelves are packed with things like Chinese pine nuts, assorted olive and grapeseed oils, Greek dried figs, Turkish pistachio nuts, fresh Phyllo dough and mountains of spices.

On my last visit, I turned the corner to browse the last shelf in the back of the store, and what did I find?  Clear bags bursting at the seams with gorgeous French green Le Puy lentils.  For some reason, these little beauties are hard to find around here, so I excitedly snatched up 2 big bags and added them to my basket.

Who knew I'd EVER get so darn excited about LENTILS.  I guess it's the small things in life, folks.  ;-)

A recipe by Ina Garten immediately sprang to mind as I continued to browse the shelves filled with gourmet goodies - A warm plate of French lentils with a Dijon vinaigrette.  It's a classic dish that sounded heavenly, and I couldn't wait to cook with these perfect little green legumes that I had read so much about.

That night, I got to work in the kitchen.  I added a little bacon and celery to Ina's original recipe (which you can see HERE), and the final result was just as delightful as I had hoped.  This dish will most certainly be making another appearance at our kitchen table!

Bon Appetit, my friends!

Warm French Lentils
Adapted from Barefoot Contessa How Easy Is That? by Ina Garten

Ingredients:
2 slices bacon, cut into lardons
1 onion, diced
2 carrots, scrubbed and 1/2-inch-diced
1 celery stalk, finely diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Directions:

In a medium skillet, fry the bacon over medium heat until crisp.  Remove from the pan and place on a plate lined with paper towels to drain. 

Pour off all but 2 tbsp of the bacon fat.  Add the onion, carrots, and celery.  Cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside. 

Meanwhile, place the lentils, 4 cups of water, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the turnip and drain the lentils. Place them in a medium bowl with the onion, carrots, and celery, and add the bacon and butter. 


Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

Swoon-Inducing Buttermilk Biscuits

I think I've done it...I've finally found a Buttermilk Biscuit recipe that's worthy of passing down to future generations.  With this recipe, Dorie Greenspan creates a flaky, swoon-inducing biscuit that has a wonderfully scrumptious taste.

There's something about homemade-from-scratch buttermilk biscuits that just makes me happy.  They are comforting, easy to make and are guaranteed to make any meal better, if you ask me.  Maybe it's the memories that going through the motions of patting out the dough and cutting the biscuits brings back for me.  When I was little, my grandmother would ask me to cut the biscuits using an upside-down glass as a cutter.  That was always so much fun.

First of all, buttermilk biscuits don't require fancy ingredients, and I bet you already have everything you need sitting in your kitchen.  Don't have buttermilk??  No problem at all...just substitute the buttermilk for regular milk in this recipe and remove the baking soda from the ingredients list.  You'll end up with Dorie's recipe for "Basic Biscuits" which is also fabulous!  

Second, they take no time at all to put together.  You basically put your dry ingredients into a bowl, cut in the butter with a pastry blender, add the buttermilk, and voila!  You've got yourself some delicious dough to work with.

And lastly, this recipe makes about 10-12 biscuits, so unless you're cooking for a large family you'll end up with extras.  There's no problem there either.  The solution?  Simply put the extra biscuits (before baking!) onto a cookie sheet and place them in the freezer.  As soon as they are frozen, seal them up in a plastic bag and keep stored in the freezer.  When you are ready to bake a few more, simply pop them into the oven...still frozen...and add 1-2 minutes onto the normal baking time.  That way, you'll always have biscuits fresh from the oven, because we all know that those right-out-of-the-oven flaky layers just aren't so flaky when reheated the next day.

Click Here for some great biscuit-making tips from Dorie Greenspan!

Bon Appetit, my friends!

Buttermilk Biscuits

Adapted from:  Baking From My Home to Yours by Dorie Greenspan

Ingredients:

2 cups all-purpose flour (preferably White Lily brand)

1 tbsp baking powder

1/4 tsp baking soda

2 tsp granulated sugar

1/2 tsp salt

6 tbsp COLD unsalted butter, cut into 12 pieces

3/4 cup cold buttermilk

Directions:Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk flour, baking powder, baking soda, sugar and salt in a bowl. Drop in butter and using fingers, toss to coat the pieces of butter with flour. Using fingertips or pastry blender, cut and rub the butter into dry ingredients until mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces of everything in between - and that's just right.

Pour the buttermilk over the dry ingredients, grab a fork and toss and gently turn the ingredients until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick gentle kneading - 3 or 4 turns should be enough to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hand or roll it until 1/2 inch high. Don't worry if its not completely even. Light touch is more important than accuracy.

Use a 2-inch biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working as little as possible, pat to a 1/2 inch thickness and cut as many additional biscuits as you can; transfer them to the sheet.

Bake the biscuits for 14 to 18 minutes, or until they are puffed and golden brown. Transfer to a serving basket.

Feta, Basil and Roasted Red Pepper Muffins

I have a confession to make.

I am a total carbaholic.   Is that a word?  Well, sure it is.  It can be defined as this:

carb·a·hol·ic

noun

-A person addicted to carbs and all delicious things containing them, i.e. bread, pasta, muffins, etc.

Okay, okay...so maybe it's not THAT bad, but I sure do love homemade breads and other carb-y delights.  These muffins are a great fix for those cravings.  I crave carbs even more, now that Brad and I are training for the Rumpshaker 5K in March (which we are so excited about!).  At least, it makes me feel better to blame it on all that running on the treadmill!  :-)

These muffins are fabulously savory...a pleasant surprise from the usually sweet muffins that we are all used to.  Instead of biting into bits of fruit or sugar, these muffins surprise you with cheesy pockets of Greek feta and flavorful bits of roasted red bell pepper.  Throw some herbs into the mix, and you have yourself one delicious muffin.
  

The only change that I had to make was the substitution of dried thyme, instead of using fresh basil.  I would have preferred using the basil, but fresh, g00d-looking basil can be hard to find this time of year.  The dried thyme did add a nice little punch of flavor, though.

 These muffins are also very versatile.  I served them alongside a dinner of salmon, but they'd be equally perfect at breakfast with a few slices of bacon and some scrambled eggs.
  

Bon Appetit, my friends! 
 

Feta, Basil, & Roasted Red Pepper Muffins

Source:  The Art & Soul of Baking

Yield: 12 muffins

Ingredients:

• 2 cups (10 ounces) unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/2 cup (4 ounces) jarred roasted red bell pepper, patted dry and chopped into 1/4-inch dice
• 3 tablespoons finely chopped fresh basil
• 1 cup (8 ounces) buttermilk
• 1/4 cup (2 ounces) olive oil
• 1 large egg

Directions:

1. Preheat the oven to 375°F and position an oven rack in the center.  Lightly coat the muffin tin with melted butter, oil, or high-heat canola-oil spray.  

2. Whisk the flour, baking powder, baking soda, and salt in the large mixing bowl. In a small bowl, stir together the feta cheese, roasted bell pepper, and chopped basil.  Set aside. Pour the buttermilk into the measuring cup.  Add the olive oil and the egg and whisk together until well blended.  

3. Make a well in the center of the dry ingredients.  Pour the buttermilk mixture into the well and stir gently with a spatula.  Mix only until there are no more streaks of flour or pools of liquid and the batter looks fairly smooth.  A few small lumps scattered throughout are fine - they will disappear during baking.  Gently fold in the feta cheese mixture until evenly distributed in the batter.

4. Use the large ice cream scoop or 2 soup spoons to divide the batter evenly among the prepared muffin cups.  Bake for 18 to 20 minutes, until the tops feel firm and a skewer inserted into the centers comes out clean.  Transfer the muffin tin to a rack and let cool for 5 minutes. 

5. Gently run a thin knife or spatula around each muffin to free it from the pan, lift out the muffins, and transfer them to a rack to finish cooling (careful, these are tender while hot). Serve warm or store airtight at room temperature for up to 2 days or frozen for 1 month. Reheat room temperature muffins in oven at 375 for about 8 minutes or in microwave. 

Burgundy Mushrooms - The Pioneer Woman

"These are excellent.  These just might be the best thing I've EVER eaten!"

These were the words that came rushing out of Brad's mouth as he tasted these mushrooms for the first time.  Let me remind you, that this is also the same man that wouldn't touch mushrooms with a ten foot pole just a few years ago.  

Folks, these mushrooms are a.m.a.z.i.n.g...Seriously.

They are slowly simmered in red wine for a total of 9 hours, and yes...you read that correctly.  It seems like an incredibly long amount of time to simmer mushrooms, but it's worth the long wait in the end.  They come out still a little firm, but packed with intense flavor from the chicken and beef bouillon cubes, Worcestershire sauce (which I've never been able to pronounce correctly!), butter and garlic.

And don't even get me started about the delicious smell that fills the entire house while these babies cook!

Next time, I may even try making these in a crock pot because of the long cooking time.  I can imagine they would simmer away all nice and cozy in a crock pot just perfectly.  They are so easy to put together.  You literally just wash the mushrooms, throw them in a stock pot along with the other ingredients and let it all cook for hours.  I garnished them with a little minced parsley before serving.  How easy is that?

Just don't be like me and forget to put them in the fridge overnight.  Yes...it was a horrible, horrible mistake.  Brad and I were both disappointed the next morning when we saw them sitting on the counter...all lonely and abandoned.  Because of the beef and chicken bouillon, it wouldn't have been safe to eat them.  I guess I learned that lesson the hard way.  What can you do, though?  We just laughed and went about our day.

Make these soon...You'll be in love!

Bon Appetit!

Burgundy Mushrooms

Source:  The Pioneer Woman

Ingredients:

• 4 pounds White Button Mushrooms
• 2 sticks Butter
• 1-1/2 teaspoon Worcestershire Sauce
• 1 liter Burgundy Wine (other Reds Will Work)
• 1 teaspoon Freshly Ground Black Pepper
• 2 cups Boiling Water
• 4 whole Chicken Bouillon Cubes
• 4 whole Beef Bouillon Cubes
• 1 teaspoon Dill Seed
• 5 cloves Garlic, Peeled
• 2 teaspoons Salt

Directions: 

Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.

Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.

Remove the lid, then continue cooking, uncovered, for three hours. 

Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. 

Serve straight from the pot or in a serving bowl. Dip crusty bread in the juice---yum!

Mushrooms keep for days in the fridge. You'll love 'em!

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!

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.

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

Source:  The Pioneer Woman Cooks

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.

 

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

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.

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.

Butternut Squash Casserole

Here in Alabama, the days are getting shorter, the air is becoming cooler, and the leaves are starting to turn beautiful shades of red, orange and yellow...Fall is in the air!  What better way to welcome the new season than with a deliciously comforting Butternut Squash Casserole?

I found some beautiful butternut squash at James' produce stand near my house a few weeks ago.   James told me about the delicious Butternut Squash Casserole that his wife had made a few nights earlier.  That sounded like an amazing idea to me, so I started looking up recipes online.  I came across the following recipe over at Ezra Pound Cake, which sounded awesome.  I had most of what I needed on-hand, and I improvised the rest.  I've marked my changes in bold type below...There were really only a few of them.

I must say that this has earned a spot in the "Home for the Holidays" tab, because it tastes just like Thanksgiving to me!  It would be the perfect substitute for Sweet Potato Casserole if you wanted to switch things up a bit this holiday season.

However, don't wait for a special occasion or holiday to try this one...It's WAY too yummy!

Bon Appetit!

Butternut Squash Casserole

Adapted from Ezra Pound Cake

• 3 1/2 pounds butternut squash, peeled and cut in 1/4-inch-thick slices (about 6 cups)
• 5 tablespoons unsalted butter, plus more for the pan
• 1 tablespoon extra-virgin olive oil
• 2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
• 1 cup whole or low-fat buttermilk (I used regular whole milk)
• 2 large eggs, beaten
• 2 1/2 teaspoons minced fresh thyme
• 1/2 cup bread crumbs, toasted (I used whole wheat Ritz crackers, smashed into crumbs)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup pecans, toasted and roughly chopped
• 2 cups coarsely grated cheddar cheese (I used a mixture of mozzarella and cheddar)
• Optional: 4 to 6 large handfuls of fresh spinach, washed and stemmed (add to the same water as the squash in step 2 during the last minute of boiling)

1. Preheat the oven to 375 degrees F. Butter a 9-x-13-inch baking dish or  4-quart casserole.
2. Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.
3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 1/4 cup pecans and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
4. Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/4 cup pecans and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

Roasted Figs and Prosciutto - Ina Garten

Figs + Prosciutto = 2 of my favorite things!  This recipe from Ina Garten is a simple way to combine two delicious ingredients into one scrumptious appetizer.  If you haven't picked up a copy yet, Ina's latest cookbook - How Easy is That? - has quickly made its way to the top of my go-to list of cookbooks.  Ina's dishes always inspire me!

Good quality ingredients really make the difference in this recipe.  I paired Black Mission figs with good quality prosciutto, and fresh honey made in my area...Delish!

Every time I eat prosciutto, I can't help but think of our time spent in Italy a few years ago.  The prosciutto here in the USA just doesn't compare to the real thing...The prosciutto in Italy is the stuff dreams are made of!  I always try to purchase freshly sliced prosciutto whenever I can...The Fresh Market sells it here in Birmingham.  

In addition, good figs can be VERY difficult to find....even when they are in season.  To remedy this, I'm still trying to convince Brad that we need to plant our own fig tree.  I haven't made much progress yet, though...haha. 

One variation of this recipe would be to add a little ricotta cheese to each fig before wrapping it in prosciutto.  I made a batch this way, and they were divine!  

Bon Appetit!

Before going into the oven...

Roasted Figs & Prosciutto
Source:  How Easy is That?  by Ina Garten

• 20 fresh figs
• 15-20 slices Italian prosciutto (about 8 ounces)
• 2 Tbs olive oil
• 2 tsp honey
• black pepper

Preheat the oven to 425 degrees.

Snip the hard stems off the figs, and cut in half lengthwise through the stem.  With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. 

Wrap a slice of prosciutto around the center of each fig half, with the ends overlapping. 

In a small bowl, whisk together the olive oil and honey.  Brush each fig with the mixture, and top with freshly cracked black pepper.

Roast for 10 minutes, or until the prosciutto is a little crisp and the figs are warmed through.  Serve warm. 

Quick, Homemade Pickles - So Delicious!

Who knew homemade pickles were SO easy??  I can't believe I haven't made these before now!  The other day, I was watching Kelsey Nixon's show on the Cooking Channel.  She started making homemade pickles and was describing how incredibly easy it is.  She also said that once you've tasted a homemade pickle, you'll never want to buy the store-bought variety again...They just don't compare!

Boy, was she right!  Brad and I made turkey burgers over the Labor Day weekend, so homemade pickles were the perfect way to use the kirby cucumbers that I had on-hand.  I looked up Kelsey's RECIPE, but I didn't have all of the ingredients that she called for.  After a little more searching, I found a recipe from Rachael Ray that had great reviews.  It was easy, quick (only takes 15 minutes!), and I had everything I needed.

This recipe only takes a few minutes to put together, and it sure is delicious!  These pickles are flavored with fresh garlic, mustard seeds, a bay leaf and dill.  If you don't have fresh dill, you can easily substitute a little dried dill instead (that's what I had to do).

I did only have 2 cucumbers, so I halved the recipe.  However, I did have to double the amount of brine so that all of the pickles would be covered.  After reading the reviews, I realized that several other people also doubled the brine for this reason.

If you've never made pickles before, this is a wonderful recipe to start with.  You may never buy store-bought pickles again!

Bon Appetit!

Quick Pickles
Source:  30 Minute Meals;  Rachael Ray

Ingredients:

• 1/2 cup white vinegar, eyeball it
• 2 rounded teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1 clove cracked garlic
• 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
• 1 bay leaf
• 4 kirby cucumbers, cut into 1-inch slices on an angle

Directions:

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving. 

Cherry Tomato Crostini with Ricotta - David Tanis

A Platter of Figs by David Tanis is a beautifully written and conceived cookbook.  It's one of those cookbooks where you'll read the foreword (by Alice Waters in this case) and 20 pages later realize you're still going!  I particularly enjoyed reading about the beginnings of Chef Tanis' culinary career and about his time spent running the downstairs kitchen at Chez Panisse.  It must be nice to run such a wonderful kitchen 6 months out of the year and spend the other 6 meandering along the streets of Paris...What a dream!  (sigh).

This particular book is filled with simple, but flavor-packed recipes.  One of my favorite things about this book is that it is divided into sections according to the seasons and the produce that's available at that time.  Chef Tanis is known for his uncomplicated recipes, which incorporate nothing but the finest ingredients.  After all, why should a recipe be complicated and fussy when simplicity is sometimes the best way to really showcase the freshness and quality of seasonal produce?  That's his basic philosophy.  

As David says:

"Simplicity is key.  People who cook fussy food for their friends seem to have the least fun.  I say leave that fussy food to those with a staff and a paid dishwasher....A meal needn't be fancy, nor should it take all day to make."

This recipe for Cherry Tomato Crostini with Ricotta is one such dish.  After spending one weekend afternoon gathering the best and freshest ingredients around town for this recipe, I was ready to go!  My loot included a fresh baguette from Continental Bakery, ricotta cheese from Nabeel's Cafe & Market, and a basil plant and grape tomatoes from the Pepper Place Market.

After purchasing the ingredients, my mouth was watering at the thought of the deliciousness that we would have for dinner that evening.  The finished crostini did not disappoint.  The dressing that the tomatoes are marinated in is quite incredible, especially when paired with the crunch from the baguette and the fresh ricotta.  It all comes together to form a burst of yumminess with each and every bite!

Bon Appetit!

Cherry Tomato Crostini with Ricotta

Source:  A Platter of Figs by David Tanis

Ingredients:

• 1 large shallot, finely diced
• 2 tablespoons red wine vinegar (I used white balsamic vinegar)
• Salt
• Pepper
• 1/2 cup olive oil
• 2 cloves garlic, smashed to a paste with a little salt, plus another peeled garlic clove or two
• 2 pounds cherry tomatoes, halved
• 1 Italian ciabatta
• 1/2 pound fresh ricotta cheese
• 1 teaspoon crushed red pepper flakes
• 1 handful basil leaves

Directions:

1. In a medium bowl, macerate the shallot in the red wine vinegar with a little salt. After a few minutes, whisk in the olive oil. Add the pounded garlic and the cherry tomatoes, season well with salt and pepper, and toss gently. Leave to marinate for a few minutes.
2. Cut the ciabatta into 1/2-inch slices. Spread the slices on a baking sheet and toast on both sides under the broiler until golden. Swipe the toasts very lightly with a peeled garlic clove. Don’t push too hard on the garlic—you want the bread to have just a hint of garlic flavor.
3. Spread a tablespoon of fresh ricotta on each toast, then put them on a platter. Sprinkle with a little salt and a little red pepper. Spoon the marinated cherry tomatoes over the toasts. Sliver or tear the basil leaves and strew over the crostini.