Every couple of weeks we have spaghetti, what The Child calls "Jeffrey 'sghetti." It's usually a mixture of ground turkey and ground beef, sauteed, fat drained off, and tossed with a jar of some kind of marinara-florentine sauce.
Ever since we discovered spaghetti squash, we've taken to serving the sauce over the cooked squash. I don't know that we've ever told The Child he was eating a vegetable (in addition to the spinach in the sauce) rathe than pasta. He hasn't seemed to notice the difference.
Roasting spaghetti squash and shredding it with a fork is little trouble. Eating the squash in place of pasta is an easy way to get in more vegetables.
Showing posts with label Entree. Show all posts
Showing posts with label Entree. Show all posts
Thursday, March 10, 2011
Monday, February 28, 2011
Salmon with Sweet & Spicy Rub
Another recipe from Ellie Krieger's The Food You Crave: Luscious Recipes for Healthy Living. We enjoyed it and Garlic-Roasted Cauliflower and steamed green beans tossed with a bit of salt and butter.
1 tablespoon packed light brown sugar (I used dark brown sugar. I like the bolder flavor.)
1 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
dash teaspoon salt
dash teaspoon freshly ground black pepper
2 (6-ounce) salmon fillets, skin and any pin bones removed
1 tablespoon olive oil
Coat your grill or a grill pan with cooking spray and preheat over medium heat.
While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with half of the olive oil, then rub each fillet with about half of the spice mixture.
Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
1 tablespoon packed light brown sugar (I used dark brown sugar. I like the bolder flavor.)
1 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
dash teaspoon salt
dash teaspoon freshly ground black pepper
2 (6-ounce) salmon fillets, skin and any pin bones removed
1 tablespoon olive oil
Coat your grill or a grill pan with cooking spray and preheat over medium heat.
While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with half of the olive oil, then rub each fillet with about half of the spice mixture.
Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
Sunday, February 13, 2011
Peppercorn Pork with Wine Sauce
Another Ellie Krieger recipe from her cookbook, The Food You Crave.
One 1¼ pound pork tenderloin, trimmed of all visible fat and silverskin
1 teaspoon Dijon mustard
1 tablespoon black peppercorns, coarsely ground or crushed
2 teaspoon olive oil
½ cup low-sodium chicken broth
½ cup dry red or dry white wine
salt to taste
Slice the tenderloin open lengthwise, being careful not to cut through to the other side. You want to split the meat into one large, flat piece. Spread the mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut the meat accross into 4 even portions.
In a large skillet, heat the oil over medium heat until hot. Put the tenderloin in the hot pan and cook, turning once, until an instant read thermometer inserted in the thickest part registers 150 degrees Fahrenheit, about 15 minutes total. Transfer the meat to a plate and tent with aluminum foil to keep warm.
Add the broth and wine to the pan and cook over medium heat, scraping up any browned bits that have stuck to the bottom. Continue to cook until the sauce has reduced to about ½ cup, 8 to 10 minutes. Pour the sauce over the meat, season with salt, and serve.
One 1¼ pound pork tenderloin, trimmed of all visible fat and silverskin
1 teaspoon Dijon mustard
1 tablespoon black peppercorns, coarsely ground or crushed
2 teaspoon olive oil
½ cup low-sodium chicken broth
½ cup dry red or dry white wine
salt to taste
Slice the tenderloin open lengthwise, being careful not to cut through to the other side. You want to split the meat into one large, flat piece. Spread the mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut the meat accross into 4 even portions.
In a large skillet, heat the oil over medium heat until hot. Put the tenderloin in the hot pan and cook, turning once, until an instant read thermometer inserted in the thickest part registers 150 degrees Fahrenheit, about 15 minutes total. Transfer the meat to a plate and tent with aluminum foil to keep warm.
Add the broth and wine to the pan and cook over medium heat, scraping up any browned bits that have stuck to the bottom. Continue to cook until the sauce has reduced to about ½ cup, 8 to 10 minutes. Pour the sauce over the meat, season with salt, and serve.
Tuesday, June 8, 2010
Roasted Chicken
Jeffrey roasted a terrific turkey for Thanksgiving. It was so good, we got requests to make the same dish the same way for Christmas.
Over the weekend I used the brine recipe for chicken, which we roasted for Sunday dinner. Winner! We'll be making it again.
We served it with Parmesan-roasted white asparagus, which we won't have again - I like the green color better - and pasta salad.
Over the weekend I used the brine recipe for chicken, which we roasted for Sunday dinner. Winner! We'll be making it again.
We served it with Parmesan-roasted white asparagus, which we won't have again - I like the green color better - and pasta salad.
Monday, May 3, 2010
Shrimp and Gravy for Supper Club
I emailed a friend and mentioned we were hosting supper club. The friend lives in Naples, Florida. Geographically, Florida is southern. Obviously. Every other way, it's really not; I shouldn't have been surprised when she emailed back and asked, "What's a supper club?"
Our supper club gets together about once a month. One couple hosts the dinner party and prepares a meal for the guests, about 20 people.
For our turn, we had Smoked Catfish Pate and fruit and cheese for appetizer. Good thing, too, because everyone arrives about 7:00 and we had so much fun visiting and catching up that it was 8:45 before we sat down at the table to eat. (Bad hosts! Bad! Note to self: next time, ask everyone to get there around 6:00.)
We had a green salad with brown-sugared pecans and sweet and sour vinaigrette.
The main course was Charleston-Style Shrimp and Grits over Asiago-Cheese Grits with Caramelized Onion.
Rhodes's rolls with honey orange butter
were on the table and lemon cheesecake with coffee for dessert.
Shrimp and Gravy
The Husband found this recipe online and we made a few adjustments to it.
3 slices bacon
1 onion, chopped
1 green bell pepper, seeded and chopped
2 teaspoons seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons butter
4 tablespoons all-purpose flour, divided
1 pound large shrimp, peeled and deveined
1 cup chicken stock
1 green onion, chopped
Fry bacon over medium heat and remove to paper towels to drain. Add the butter to the bacon grease. (I ask you: were any prettier words ever written? Add butter TO the bacon grease!) When the butter melts, sprinkle 3 tablespoons of flour over it and reduce heat to medium low. Cook for about 12 minutes, stirring frequently, until the roux is dark brown. Reduce heat if it starts to scorch.
Add the chopped onions and bell pepper when the roux is dark brown. Increase the heat to medium-high. Cook, stirring, for a couple of minutes.
Meanwhile, toss the shrimp in a large bowl with the seasonings and remaining flour. Pour in to the pan with the onion and bell pepper, stirring frequently for one minutes. Stir in the chicken stock and reduce heat to low. Cook just long enough to thicken the broth, being careful not to overcook. You don't want the shrimp to get tough!
Spoon out grits onto a plate and top with a ladle-full of the shrimp and gravy. Top with crumbled bacon and chopped green onion.
Our supper club gets together about once a month. One couple hosts the dinner party and prepares a meal for the guests, about 20 people.
For our turn, we had Smoked Catfish Pate and fruit and cheese for appetizer. Good thing, too, because everyone arrives about 7:00 and we had so much fun visiting and catching up that it was 8:45 before we sat down at the table to eat. (Bad hosts! Bad! Note to self: next time, ask everyone to get there around 6:00.)
We had a green salad with brown-sugared pecans and sweet and sour vinaigrette.
The main course was Charleston-Style Shrimp and Grits over Asiago-Cheese Grits with Caramelized Onion.
Rhodes's rolls with honey orange butter
were on the table and lemon cheesecake with coffee for dessert.
Shrimp and Gravy
The Husband found this recipe online and we made a few adjustments to it.
3 slices bacon
1 onion, chopped
1 green bell pepper, seeded and chopped
2 teaspoons seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons butter
4 tablespoons all-purpose flour, divided
1 pound large shrimp, peeled and deveined
1 cup chicken stock
1 green onion, chopped
Fry bacon over medium heat and remove to paper towels to drain. Add the butter to the bacon grease. (I ask you: were any prettier words ever written? Add butter TO the bacon grease!) When the butter melts, sprinkle 3 tablespoons of flour over it and reduce heat to medium low. Cook for about 12 minutes, stirring frequently, until the roux is dark brown. Reduce heat if it starts to scorch.
Add the chopped onions and bell pepper when the roux is dark brown. Increase the heat to medium-high. Cook, stirring, for a couple of minutes.
Meanwhile, toss the shrimp in a large bowl with the seasonings and remaining flour. Pour in to the pan with the onion and bell pepper, stirring frequently for one minutes. Stir in the chicken stock and reduce heat to low. Cook just long enough to thicken the broth, being careful not to overcook. You don't want the shrimp to get tough!
Spoon out grits onto a plate and top with a ladle-full of the shrimp and gravy. Top with crumbled bacon and chopped green onion.
Tuesday, March 23, 2010
Creole Catfish Cakes with Remoulade Sauce
For dinner Sunday night I made Creole Catfish Cakes. Similar to crab cakes, only these have broiled, flaked catfish. I had only two fillets and about half a dozen leftover shrimp in the fridge, so I added that shrimp, too. I'm a gambler; fish, shrimp, it all works, right? In this case, it did.
The version I made:
2 catfish fillets, broiled
about 6 medium shrimp, cooked, peeled, deveined
3 tablespoons butter
about 1/3 - 1/2 cup flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
3/4 cups finely chopped bell pepper - Make sure the bell pepper is minced. I always forget and leave it chopped rather than minced and the pieces too big for the patties.
1/4 cups finely chopped green onions
1/4 teaspoon Tabasco
3/4 cups fresh bread crumbs
Melt the butter in a heavy saucepan. Add the flour. Stir constantly for 2 to 3 minutes, while the roux bubbles. Add the milk slowly, continuing to stir until the cream sauce is thick, 10 to 12 minutes. Add salt, pepper, and mustard, mixing well.
Flake the catfish fillets into a bowl. Add the cream sauce and the remaining ingredients, mixing thoroughly. Use the fish mixture immediately or refrigerate for up to 2 days.
Using a large spoon, make cakes with the fish mixture and coat them completely with more fresh bread crumbs. Using a heavy skillet, sauté the patties gently in 1 tablespoon oil and 1 tablespoon butter, until they are browned. Keep warm in a low oven while you continue cooking the cakes, adding more oil and butter as needed.
Serve with remoulade (or comeback) sauce.
Serves 2-3.
Recipe courtesy of Classic Catfish Cookbook.
The version I made:
2 catfish fillets, broiled
about 6 medium shrimp, cooked, peeled, deveined
3 tablespoons butter
about 1/3 - 1/2 cup flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
3/4 cups finely chopped bell pepper - Make sure the bell pepper is minced. I always forget and leave it chopped rather than minced and the pieces too big for the patties.
1/4 cups finely chopped green onions
1/4 teaspoon Tabasco
3/4 cups fresh bread crumbs
Melt the butter in a heavy saucepan. Add the flour. Stir constantly for 2 to 3 minutes, while the roux bubbles. Add the milk slowly, continuing to stir until the cream sauce is thick, 10 to 12 minutes. Add salt, pepper, and mustard, mixing well.
Flake the catfish fillets into a bowl. Add the cream sauce and the remaining ingredients, mixing thoroughly. Use the fish mixture immediately or refrigerate for up to 2 days.
Using a large spoon, make cakes with the fish mixture and coat them completely with more fresh bread crumbs. Using a heavy skillet, sauté the patties gently in 1 tablespoon oil and 1 tablespoon butter, until they are browned. Keep warm in a low oven while you continue cooking the cakes, adding more oil and butter as needed.
Serve with remoulade (or comeback) sauce.
Serves 2-3.
Recipe courtesy of Classic Catfish Cookbook.
Tuesday, November 10, 2009
Salmon with Maple-Lemon Glaze
This recipe was in a spring issue of Cooking Light. That particular issue is still in my cookbook holder. The cover is bright and cheery and the magazine has a number of dishes I kept meaning to make, like this one. We tried it one night last night and it is delicious. Easy and tasty.
Fresh: Finish the fish under the broiler to caramelize the glaze into a tasty browned crust. Serve with roasted potato wedges and peas.
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1 tablespoon cider vinegar
1 tablespoon canola oil
4 (6-ounce) skinless salmon fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1. Preheat broiler.
2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.
3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.
4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Fresh: Finish the fish under the broiler to caramelize the glaze into a tasty browned crust. Serve with roasted potato wedges and peas.
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1 tablespoon cider vinegar
1 tablespoon canola oil
4 (6-ounce) skinless salmon fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1. Preheat broiler.
2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.
3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.
4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Tuesday, October 13, 2009
Turkey Meatloaf with Feta and Sun Dried Tomatoes
We saw an episode of Giada at Home over the weekend and decided to give this one a try at our home.
I don’t like meatloaf and haven’t since I was about four years old. But I loved this: flavorful and easy and so good. We filed it away under “keeper.”
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic- and herb-marinated sun dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk (I used skim because that’s what I had.)
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat (We used a mixture of ground white and dark meat.)
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Make-ahead dishes are the bomb. This one we could mix up a day ahead and the next day when we got home, all we’d have to do is pop it in the oven.
I don’t like meatloaf and haven’t since I was about four years old. But I loved this: flavorful and easy and so good. We filed it away under “keeper.”
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic- and herb-marinated sun dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk (I used skim because that’s what I had.)
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat (We used a mixture of ground white and dark meat.)
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Make-ahead dishes are the bomb. This one we could mix up a day ahead and the next day when we got home, all we’d have to do is pop it in the oven.
Monday, August 24, 2009
(Edited for clarification) Grilled Filet with Pimento Cheese, Asiago Cheese Grits with Caramlized Onion
Last Saturday night we and another couple had a dinner party - it was for friends who are expecting a baby. We're all six friends and the guys practically grew up together - they've been friends for more than 20 years.
This party was kind of a big deal - an excuse to get together with friends, a chance to try out some over the top recipes, and also...a baby to celebrate!
We had filet mignon topped with pimento cheese (seriously), Asiago cheese grits with caramlized onion, salad with feta, walnuts, and dried cranberries, green beans tossed with butter and slivered almonds, and chocolate cobbler with vanilla ice cream.
It was a light dinner, obviously.
We must have spent two hours around the dining room table, talking, laughing, and, you know, eating. Good times.
Asiago Cheese Grits
• 4 cups water
• 4 cups milk
• 2 teaspoons salt
• 1 teaspoon white pepper
• 4 tablespoons butter
• 1 1/4 cups stoneground grits
• 1/2 pound asiago (or fontina) cheese, grated
In a large pot, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil.
In the meantime, chop up a yellow onion. Heat about a tablespoon of olive oil and a tablespoon of butter in a medium skillet over medium heat.
Add the onions and let cook until they get a bit soft. At that point salt and pepper the onions, turn the heat to low, cover, and let them cook, stirring occasionally. Smells so good.
Stir in the grits to the big pot with the water and the milk.
Cook for 1 hour and 30 minutes, stirring often. (note: do not scrape the bottom of the pan.)
Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese.
Stir in the caramlized onions and serve.
We had leftovers and while I didn't try it, I bet you could spread the grits into a small baking sheet, chill thoroughly, cut out pieces and pan fry them for a side dish the next day.
Pimento-Cheese-Topped Steak
I wish I could take the credit for this recipe. It's genuis. I'd love to know who thought of this. We first had it at a restaurant in Charleston last year and it was out of this world.
Mix up pimento cheese the night before or several nights before.
Prepare filets, as in get the butcher to cut some beauties for you, let them come to room temperature, rub them with worcestershire sauce, and sprinkle with Montreal steak seasoning.
Grill! You know, light it, let it burn, get hot, all that.
About three, four minutes before the steaks come off the grill, top with a bit of pimento cheese.
For the green beans, we steamed them in the rice cooker and then put a bit of butter on them while they were good and hot and topped them with some toasted slivered almonds just before serving.
Enjoy!
Tuesday, February 10, 2009
Rosemary and Red Wine Pork Tenderloin
Tender and flavorful and juicy. Trim fat and silver skin from a tenderloin that weighs about 2 pounds. Using an injector, inject red wine into tenderloin. (We melted and injected two ice cubes' worth.) Season liberally with minced fresh rosemary - about 1/4 cup - and Montreal Steak Seasoning. It makes almost a crust on the tenderloin.
Marinate for several hours or overnight.
Grill for about 40 minutes or until internal temperature reaches 165 degrees.
Let sit at room temperature for several minutes before slicing and serving.
We'll make this again. It'd be a hit at dinner parties and cocktail parties, too, served with yeast rolls and assorted spreads.
Thursday, November 20, 2008
Unstoppable Chicken Marbella
Based on a recipe from the classic Silver Palate Cookbook, this is one of my favorite go-to dishes. Kids love it, finicky eaters love it, it smells incredible while cooking AND any leftovers make the best chicken salad. It's a win-win-win.
We paired it with the best side evah.
Chicken Marbella
4 chicken breasts (I think the original recipe called for a chicken, cut into pieces and parts)
1/2 head of garlic, peeled and finely chopped
2 Tbsp Italian seasoning
Coarse salt and freshly ground pepper to taste
1/4 cup red wine or balsamic vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice*
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine or chicken stock
2 Tbsp fresh Italian parsley finely chopped
* Jeffrey takes issue with capers and he kindly asked me to leave them out, which I did. I don't think I could tell they were missing.
Combine garlic, Italian seasoning, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers, and bay leaves. Put the chicken in a zip-top bag and add marinade. Seal tight and refrigerate for several hours or overnight.
Preheat oven to 350°F.
Lightly grease a casserole dish and arrange chicken in a single layer. Spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine or chicken stock around them.
Bake for 50 minutes to 1 hour, basting frequently with the pan juices.
Serve with some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
(Recipe doubles easily.)
We paired it with the best side evah.
Chicken Marbella
4 chicken breasts (I think the original recipe called for a chicken, cut into pieces and parts)
1/2 head of garlic, peeled and finely chopped
2 Tbsp Italian seasoning
Coarse salt and freshly ground pepper to taste
1/4 cup red wine or balsamic vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice*
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine or chicken stock
2 Tbsp fresh Italian parsley finely chopped
* Jeffrey takes issue with capers and he kindly asked me to leave them out, which I did. I don't think I could tell they were missing.
Combine garlic, Italian seasoning, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers, and bay leaves. Put the chicken in a zip-top bag and add marinade. Seal tight and refrigerate for several hours or overnight.
Preheat oven to 350°F.
Lightly grease a casserole dish and arrange chicken in a single layer. Spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine or chicken stock around them.
Bake for 50 minutes to 1 hour, basting frequently with the pan juices.
Serve with some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
(Recipe doubles easily.)
Sunday, November 16, 2008
Cider-Roasted Pork Loin
I loves me some magazines - Real Simple, Oprah, Mary Engelbreit Home Companion, Southern Living, Cooking Light - and I've got lots of them. I hate throwing them out and to soften the blow, I go through stacks of them, tearing out relavant pieces - recipes, articles, random photos for inspiration.
That decreases the number of magazines but also increases the stacks of recipes sandwiched between cookbooks in the pie safe in the kitchen.
A few weeks ago, I went through that stack of recipes torn from magazines. It was probably three inches thick. I culled and sorted, throwing away many recipes that either didn't sound good anymore or that I knew I would never make. (I have an idealistic version of Kitchen Keetha and she spends hours each weeknight in the kitchen crafting delicious and nutritious meals. She grocery shops and has a spreadsheet listing all the ingredients in her kitchen, never runs out of anything, and always has fresh herbs and rarely used condiments on hand. She was the one who saved those ambitious recipes.)
Out of that stack, I set aside a handful of recipes that I would try this fall. One of those was Cider-Roasted Pork Loin. Doesn't that sound so autumney?
After brining overnight, the tenderloin had to roast for something like an hour, which is really too long for weeknight cooking but anyway. As the tenderloin cooked it smelled divine but I was having doubts. WHAT IF this was only so so and we were all starving and I'd been thinking for ages how good it sounded, etc.
But this recipe was great. The tenderloin was juicy and flavorful. The apple cider gave it a hint of sweetness but not maple syrup sweet. It was really good. We're already planning to serve it at a holiday gathering, where we'll have it with yeast rolls and sweet potato butter.
3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoons coriander seeds (Note - we left these out because I didn't have any on hand.)
1 bay leaf
1 (2-pound) boneless pork loin (we used one tenderloin and halved all the ingredients)
2 cups apple cider
Cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage (I used dried sage. If there's one thing I'm certain of, it's that our local grocer does not have any fresh sage. It doesn't have any fresh parsley.)
1/8 teaspoon freshly ground black pepper
Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
Preheat oven to 350°.
Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.
That decreases the number of magazines but also increases the stacks of recipes sandwiched between cookbooks in the pie safe in the kitchen.
A few weeks ago, I went through that stack of recipes torn from magazines. It was probably three inches thick. I culled and sorted, throwing away many recipes that either didn't sound good anymore or that I knew I would never make. (I have an idealistic version of Kitchen Keetha and she spends hours each weeknight in the kitchen crafting delicious and nutritious meals. She grocery shops and has a spreadsheet listing all the ingredients in her kitchen, never runs out of anything, and always has fresh herbs and rarely used condiments on hand. She was the one who saved those ambitious recipes.)
Out of that stack, I set aside a handful of recipes that I would try this fall. One of those was Cider-Roasted Pork Loin. Doesn't that sound so autumney?
After brining overnight, the tenderloin had to roast for something like an hour, which is really too long for weeknight cooking but anyway. As the tenderloin cooked it smelled divine but I was having doubts. WHAT IF this was only so so and we were all starving and I'd been thinking for ages how good it sounded, etc.
But this recipe was great. The tenderloin was juicy and flavorful. The apple cider gave it a hint of sweetness but not maple syrup sweet. It was really good. We're already planning to serve it at a holiday gathering, where we'll have it with yeast rolls and sweet potato butter.
3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoons coriander seeds (Note - we left these out because I didn't have any on hand.)
1 bay leaf
1 (2-pound) boneless pork loin (we used one tenderloin and halved all the ingredients)
2 cups apple cider
Cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage (I used dried sage. If there's one thing I'm certain of, it's that our local grocer does not have any fresh sage. It doesn't have any fresh parsley.)
1/8 teaspoon freshly ground black pepper
Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
Preheat oven to 350°.
Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.
Monday, November 10, 2008
Rachel Ray Is a Big Fat Liar
The Fiance and I saw Rachel Ray make Florentine Mac and Cheese and Roast Chicken Sausage Meatballs on her 30-minute meal show. Huh, we both said. Sounds pretty good -and, hey, it takes just 30 minutes!
The reality was something more akin to 70 minutes, and that was with both of us working on it and neither of us are dummies in the kitchen.
We're going to try the recipe again and when we do, we'll use one package of spinach rather than two. As it was the "sauce" was clumps of clumpy spinach. Tasty but nothing like a sauce.
About half the pasta - 8 ounces rather than 16 ounces - would probably suffice. To me, the dish seemed mostly pasta sprinkled here and there with clumps of spinach. I was expecting pasta in a sauce. Color me crazy.
Finally, and this is just a personal thing, I don't care much for meatballs. The texture is very close to meatloaf, which I don't like. These chicken sausage meatballs were good but I think I'd make more like 16 small ones rather than 8 large ones. But that's just me.
Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
Salt
1 pound cavatappi corkscrew shaped hallow pasta (We used corkscrew pasta.)
1 1/2 pounds ground chicken (We couldn't find ground chicken after looking at two grocery stores, so we used ground turkey.)
Black pepper
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
2 teaspoons fennel seeds
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 cup ricotta cheese
1 1/2 cups grated Parmigiano Reggiano, divided
1 egg
3/4 cup bread crumbs, plus more, if needed*
3 tablespoons extra-virgin olive oil, divided
2 boxes, 10 ounces, chopped frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
1/8 teaspoon grated nutmeg, eyeball it
Preheat oven to 450 degrees F.
Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
Toss pasta with the spinach-white sauce and adjust seasonings.
Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.
The reality was something more akin to 70 minutes, and that was with both of us working on it and neither of us are dummies in the kitchen.
We're going to try the recipe again and when we do, we'll use one package of spinach rather than two. As it was the "sauce" was clumps of clumpy spinach. Tasty but nothing like a sauce.
About half the pasta - 8 ounces rather than 16 ounces - would probably suffice. To me, the dish seemed mostly pasta sprinkled here and there with clumps of spinach. I was expecting pasta in a sauce. Color me crazy.
Finally, and this is just a personal thing, I don't care much for meatballs. The texture is very close to meatloaf, which I don't like. These chicken sausage meatballs were good but I think I'd make more like 16 small ones rather than 8 large ones. But that's just me.
Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
Salt
1 pound cavatappi corkscrew shaped hallow pasta (We used corkscrew pasta.)
1 1/2 pounds ground chicken (We couldn't find ground chicken after looking at two grocery stores, so we used ground turkey.)
Black pepper
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
2 teaspoons fennel seeds
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 cup ricotta cheese
1 1/2 cups grated Parmigiano Reggiano, divided
1 egg
3/4 cup bread crumbs, plus more, if needed*
3 tablespoons extra-virgin olive oil, divided
2 boxes, 10 ounces, chopped frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
1/8 teaspoon grated nutmeg, eyeball it
Preheat oven to 450 degrees F.
Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
Toss pasta with the spinach-white sauce and adjust seasonings.
Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.
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