7 April 2014 Caprese Salad for #MeatlessMonday

Caprese Salad for #MeatlessMonday

April 7, 2014 By

CapreseI know it’s not technically a “recipe” but wanted to share my fresh and delicious caprese salad made with yellow cherry and kumato tomatoes. Just think the yellow and greenish/purple looks beautiful and I had super fresh Mozzarella so paired perfectly with a drizzle of Greek olive oil and reduced balsamic vinegar. 

Just a simple, fresh and delicious entry for #MeatlessMonday!

Cheers,

Veronique

Filed Under: American, Cheese, Entrees, Italian, Starters, Vegetables, Vegetarian Tagged With:
17 March 2014 Meatless Bolognese Sauce

Meatless Bolognese Sauce

March 17, 2014 By
Portobello

Portobello

I’m not 100% sure my grandma would approve of me using her meat sauce recipe to create a meatless version, but it’s deeply-flavored and satisfying with pasta, gnocchi and in a lasagna. Perfect for #MeatlessMonday.

Ingredients:

  • ¼ cup oil
  • 1 large onion, chopped
  • 5 celery ribs, diced
  • 1 garlic clove, minced
  • 8 large Portobello mushrooms, small diced
  • 1 ounce dried porcini, ground to a powder
  • ½ Tbsp. red pepper flakes
  • 1/8 tsp. ground cayenne pepper
  • ½ Tbsp. chili powder
  • 1 bay leaf
  • salt & pepper
  • ¼ tsp. cloves
  • 1 tbs. sugar
  • 1-20 ounce can tomato juice
  • 1 small can of tomato paste
  • 1-28 ounce can Italian-style tomatoes, chopped
Grinding Porcini

Grinding Porcini

Directions:

  1. Sauté onion and celery in oil for 5 minutes in a large saucepan over medium-high heat. 
  2. Add garlic and sauté another minute. 
  3. Add the Portobello and sauté for 5 minutes. Add the porcini powder, the spices and sugar and cook 1 minute. 
  4. Add tomato juice, paste, and Italian-style tomatoes. Season with salt and pepper to taste. Simmer the sauce over medium-low heat, stirring occasionally, for 30 minutes. Re-season with salt and pepper if needed.

Makes 8 servings.

Filed Under: American, Entrees, Italian, Mushrooms, Vegetables, Vegetarian Tagged With: , , , ,
17 February 2014 Hearty Vegetarian Lentil Soup

Hearty Vegetarian Lentil Soup

February 17, 2014 By

Lentil-SoupThose of you who know my typical cooking style might be surprised to see a vegetarian recipe on my blog, but this dish is hearty, rich and perfect on a cold winter day – or anytime you’re craving a delicious comforting soup.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 cup diced heart of celery
  • 2 cups chopped onions
  • 2 garlic cloves, chopped
  • 1 cup diced carrots
  • ½ tsp. each, dried thyme, salt and pepper
  • 32 ounces vegetable broth (homemade or from a carton)
  • 1 ¼ cups lentils, rinsed, drained
  • 1 14 ½ –ounce can stewed tomatoes

Directions:

  1. Heat oil in a large, heavy bottom saucepan over medium–high heat. Add the celery, the onions, the garlic and the carrots.  Season with thyme, salt and pepper. Cook until the mixture has softened and has begun to turn golden-brown, about 10-15 minutes.
  2. Add the broth, the lentils, and the tomatoes to the vegetable mixture and bring to a boil. Turn the heat down to medium–low then simmer the soup, covered, for about 45 minutes or until lentils have softened.
  3. Reserve 1 cup of the soup mixture, then working in 2 batches, add the rest of the soup to a blender and puree until smooth, about 30 seconds. ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening. Return the pureed soup to the saucepan, add the reserved un-pureed soup and gently heat for 2 minutes.
  4. To serve, ladle soup into bowls.

Serves 8 as a starter or 6 as a main course.

Note: If you prefer a completely smooth soup, puree all of the mixture without reserving any for texture.  Soup freezes well for up to a month.

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , ,
7 February 2014 Sweet Potato Gnocchi in Sage Brown Butter

Sweet Potato Gnocchi in Sage Brown Butter

February 7, 2014 By
Gnocchi Dough

Gnocchi Dough

I find myself ordering gnocchi a lot when I go out to dinner. I love the pillowy, melt-in-your-mouth texture of gnocchi and last week, started wondering why I almost never make them at home. I had two sweet potatoes and decided to jump in one morning and make a batch for lunch – not a bad weekday treat, right?

Gnocchi Rope

Gnocchi Rope

Ingredients:

  • 2 large sweet potatoes, pierced all over with fork
  • 8-ounce container fresh ricotta cheese, drained in sieve 2 hours
  • ½ cup plus ½ cup finely grated Parmesan cheese
  • 1 Tbsp. light brown sugar
  • 1 tsp. plus 2 Tbsp. salt
  • ¼  tsp. freshly ground nutmeg
  • 1 ½ cups all-purpose flour
  • ½ cup (1 stick) butter
  • 5 Tbsp. chopped fresh sage
Uncooked Gnocchi

Uncooked Gnocchi

Directions:

  1. Preheat oven to 375 degrees. Place sweet potatoes on a cookie sheet and bake until tender, about 45 minutes. Cut in half and cool for 15 minutes. Remove the peel from the potatoes, place the flesh in a large bowl and mash. To the mashed potatoes, add the ricotta cheese, Parmesan cheese, brown sugar, 1 teaspoons salt and nutmeg and stir until well incorporated. Mix in flour, about ½ cup at a time, until soft dough forms.
  2. Place dough onto a floured surface and divide in 6 equal portions. Create 20-inch long ropes by rolling each portion of dough between palms and floured work surface – sprinkle with flour as needed if sticky. Using a sharp knife, cut each rope into 20 pieces. Roll each piece over the tines of fork to indent (optional). Transfer to baking sheet sprinkled lightly with flour.
  3. Bring large pot of water to boil then add 2 tablespoons salt. When the water is boiling again, add one or two portions of gnocchi and boil until tender, 2-3 minutes. Transfer the boiled gnocchi to clean cookie sheet and cool completely. Repeat with remaining gnocchi.
  4. In a large skillet, melt butter over medium-high heat. Cook until butter is brown with a nutty aroma, about 3 minutes. Add chopped sage and turn off the heat. Season sage butter with a generous pinch of salt and pepper.
  5. Add the gnocchi to the brown butter and sauté until gnocchi are heated through, about 4 minutes.
  6. Divide gnocchi among small bowls and sprinkle with the remaining ½ cup Parmesan.

Makes 8 appetizer portions.                                                                                                                         

Inspired by this Bon Appetit recipe.

Filed Under: American, Entrees, Italian, Sides, Vegetables, Vegetarian Tagged With: , , , , ,
4 January 2014 Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

January 4, 2014 By

Roasted Red Pepper SoupWe were just in Quebec celebrating Christmas with my family and one night, we went out to a neat restaurant in my town that served a comforting, delicious roasted red pepper soup. We loved it so much that my guy asked me to recreate it when we got back home.

The soup at the restaurant was sweet and a bit smoky from the roasted peppers and tangy from the tomatoes and had a small amount of cream to give it a luscious texture and…creaminess. This soup comes close to the “original” and would be ideal served with a simple grilled cheese but could also be dressed up with a drizzle of crème fraiche.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 tsp. each dried thyme and Kosher salt
  • ½ tsp. each black pepper and granulated sugar
  • 28-ounce can of roasted sweet red peppers, drained (could also roast two large red peppers)
  • 28-can of San Marzano tomatoes
  • 32-ounces chicken or vegetable broth
  • ½ cup light or heavy cream

Directions:

  1. Warm the oil in a large Dutch oven over medium heat then add the onion, carrot and celery and cook, stirring occasionally, until softened, about 10 minutes.
  2. Add the thyme, salt, pepper and sugar and cook for an additional minute.
  3. Add the red peppers, tomatoes and the broth to the vegetables and cook over medium-low heat for 30 minutes. Cool for about 5 minutes then use an immersion blender to pulse the soup to an almost smooth consistency. You could do this in batches in a blender also. If you like a completely smooth soup, strain the pureed soup through a sieve (I did).
  4. Stir in the cream into the soup and warm through, making certain the soup doesn’t boil again.

8 servings.

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , , ,
22 July 2013 Veggie Heaven – Meatless in Denville

Veggie Heaven – Meatless in Denville

July 22, 2013 By
Veggie Heaven

Veggie Heaven Dining Room

If you’ve read me in the past, you might be slightly amused to see me dining at a vegetarian restaurant. I’m known for my porkie penchant and my beefy boldness and venturing into foreign land was a bit intimidating for a non-vegetarian like me. The menu is extensive and offers some dishes whose names will sound familiar: General Tso (veggie chicken or crispy tofu) and Moo Shu Veggie Chicken.

Veggie Heaven

Tom Yum Soup

After several visits by the friendly waitress prompting me to order, I quickly requested a Ton Yum soup to get my order started and continued perusing the entrées. This isn’t the soup with layers of tart and spicy flavors found at Thai restaurants, but a cup of soup with cabbage pieces and lackluster flavors. A small bowl of pickled cabbage is served complimentary and it had the right level of tartness one would expect.

I love tofu and veggie stir fry so I was tempted to take the easy road and order something along those lines, but instead, I selected the Black Mushroom Supreme ($12.95 off the regular menu). Black mushrooms are stuffed with a minced adamame and “chicken” filling and served over wilted mustard greens and adorned with giant, candied walnuts. The dish was satisfying and the mushrooms offered a meatiness that I appreciated and was taken aback by. The sesame sauce the dish is served with is overly sweet and could have used a dose of acidity or heat to balance it out. Pretty great plate of food nonetheless.

veggie heaven

Black Mushrooms

Some of the dishes I’d like to try on future visits are the Shredded Heaven ($12.95), tofu skins wrapped with shredded snow peas, bean sprouts, carrots and black mushrooms served with peanut sauce, or the Spicy Girl ($14.95), vegetarian chicken strips, green and red peppers, onion, fresh asparagus and garlic in a Hunan sauce.

Veggie Heaven also offers an extensive sushi, sashimi and rolls selection including some usual suspects and some creative options like the Fireball Roll ($7.95), spicy tuna, avocado outside with the chef’s spicy Thai sauce. There are eight noodle soups to sample too.

Lunch specials are available Monday through Friday from 11:30AM until 3:30PM and on the weekends from 12PM until 3:30PM. The dishes are nearly half price during those lunch hours and each entrée is served with an egg roll, a choice of soup and rice.

Delivery is available to Denville, Boonton, Rockaway, Mountain Lakes and certain surrounding areas.  ($20 minimum, $2 delivery charge will apply for orders under $30). There are Veggie Heaven locations in Teaneck and Upper Montclair also.

If you enjoy Asian food and are looking for a healthy and tasty alternative to the run of the road options in Morris County, give Veggie Heaven a try.

57 Bloomfield Avenue, Denville, NJ 07834. Tel: (973) 586-7800.

Cheers,

Veronique

Filed Under: Cuisine Type, Restaurant Reviews, Vegetarian Tagged With: , , , ,
15 July 2013 Fiori Di Zucchine – Fried Zucchini Blossoms

Fiori Di Zucchine – Fried Zucchini Blossoms

July 15, 2013 By
Zucchini blossoms

Fresh Blossoms

Saturday night, I had the pleasure of dining at The Orange Squirrel in Bloomfield, NJ again. It had been several months since I had eaten Chef Francesco Palmieri’s inventive and flavorful creations and once again, it was a great meal.

zucchini blossoms

Blossom Dredging

I absolutely adore zucchini blossoms and was thrilled to also see them served up as an amuse-bouche paired with a roasted plum topped with a hazelnut and Gorgonzola Dolce. It was a simply-presented dish yet it was complex in texture and flavor. When Chef Palmieri came out of the kitchen to present the amuse, I am certain he could see my enthusiasm for the blossoms and gave me a box of fresh blooms to take home when I left. What an amazing treat! The blossoms, much like most of the produce at The Orange Squirrel, are sourced from the Palmieri garden just a few blocks away from the restaurant.

zucchini blossoms

Blossom Frying

I left with my box of blooms like a kid leaving a candy store and I knew I would need to create something special with such a precious present. I opted for Fried Zucchini Blossoms – perhaps the most amazing fried food item ever.

Ingredients:

  • Any neutral-flavor vegetable oil (I use canola)
  • 1 cup all-purpose flour
  • 1 tsp. kosher salt
  • 12 ounces club soda, chilled
  • 12-24 zucchini blossoms
  • Sea salt
zucchini blossoms

Fried Blossoms

Directions:

  1. In a deep, heavy pot, bring about 2″ of oil to 350 degrees (use a candy/deep fry thermometer).
  2. In a medium bowl, stir together the flour and the salt. Add the club soda to the flour mixture, whisking until just incorporated with a few lumps. Over-whisking is not your friend here.
  3. Remove the stamens from the blossoms then dip each one in the batter, making sure to allow any excess batter to drip off. The goal is a thin coating.
  4. Place a few blossoms in the hot oil, ensuring the pot is not over-crowded causing the temperature to drop. Cool oil = greasy fried foods. Cook the blossoms for 3 minutes, turning them once, then remove them to a paper towel-lined place. Immediately sprinkle sea salt on the blossoms as they come out of the oil.

Batter is enough for up to 24 blossoms.

Filed Under: American, Entrees, Italian, Sides, Starters, Vegetarian Tagged With: , ,
7 June 2013 Ingredient Spotlight – Spaghetti Squash

Ingredient Spotlight – Spaghetti Squash

June 7, 2013 By
Spaghetti Squash

Spaghetti Squash

I’ve been on a low carbohydrate diet for a few weeks and one of the things I miss most is a big bowl of spaghetti Bolognese. I’ve been reluctant to try making this dish with spaghetti squash instead, but was pleasantly surprised when I finally caved and did just that over the weekend.

Remove Seeds

Remove Seeds

About Spaghetti Squash (Cucurbita Pepo):

  • Although it’s harvested in the fall, spaghetti squash can keep for up to 6 months in a cool place. That’s how we find it at the market year-around.
  • When cooked, the spaghetti squash’s flesh becomes strand-like much like spaghetti, hence its name.
  • Spaghetti squash seeds can be roasted just like pumpkin seeds.
  • Spaghetti squash is full of folic acid, vitamin A, potassium and beta carotene (especially in orange varieties).
  • It’s low in calories at about 40 calories per cup.
Pull Strings with Fork

Pull Strings with Fork

Here’s a fail-proof way of cooking spaghetti squash:

  1. Pierce through the flesh of the squash in about 10 places with a sharp, thin blade knife.
  2. Place a double layer of paper towel in the microwave and place the squash on them.
  3. Microwave for 12 minutes (for medium-sized squash), rotating every few minutes if your oven doesn’t have a rotating plate. Allow to cool for 5 minutes before attempting to handle.
  4. Cut the squash long ways.
  5. Using a spoon, remove the seeds and save them for roasting.
  6. Using a fork, pull strings of squash flesh away from the outer skin. Place the “spaghetti” in a bowl for intended use.
Spaghetti Squash with Meat Sauce

Spaghetti Squash with Meat Sauce

Since I had a major craving for meat sauce, I topped my squash spaghetti with traditional Quebec Meat Sauce I’d defrosted. YUM!!!!!!!

Have you had this fruit and if so, what’s your favorite way to enjoy it?

Veronique

Filed Under: American, Canadian, Cuisine Type, Entrees, Fruits, Sides, Vegetables, Vegetarian Tagged With: , , , ,
9 December 2012 Green Goddess Dip

Green Goddess Dip

December 9, 2012 By

Green Goddess Dressing’s been around since the 1920s and it seems has made a return on many restaurant menus. I made this thicker version of the dressing and served it with crudités at a recent dinner party to the delight of my guests. Sour cream could be a substitute for the crème fraiche and herbs can be changed based on what you have at home.

Ingredients:

  • 1/2 cup crème fraiche
  • 1/2 cup mayonnaise
  • 1/4 cup chopped scallions
  • 2 Tbsp. chopped fresh chives
  • 2 Tbsp. chopped Italian parsley
  • 3 anchovy filets (packed in oil)
  • 1 Tbsp. lemon juice
  • 1/4 tsp. each salt and pepper

Directions:

  1. Add all the ingredients to a food processor and blend for about 60 seconds, until the dip is creamy and green.

Makes just over a cup of dressing.

Filed Under: American, French, Sides, Vegetables, Vegetarian Tagged With: , ,
3 May 2012 Grilled Mexican Corn on the Cob

Grilled Mexican Corn on the Cob

May 3, 2012 By

Being from eastern Quebec, I grew up eating some of the best corn-on-the-cob imaginable.  Each summer, we’d have a husk and boil corn party where we’d buy a whole bushel of corn, everyone husks an ear of corn then drops it in a pot of boiling water.  It’s a fun concept and easy on the cook since everyone partakes in the husking.  We’d then roll our cooked corn over a pound block of salty, farm-fresh butter and enjoy the sweet treat on a warm summer day.

While I love boiled sweet corn, something I’ve been enjoying for the last couple seasons is grilled corn on the cob. Grilling enhances the corny flavor and the sweetness of this vegetable.

Here’s how you do it:

  1. Peel the husks away.
  2. Drizzle cobs with vegetable oil, salt, pepper and a light sprinkling of chili powder.
  3. Grill on medium heat for eight minutes (rotate cobs for even grilling).

Slather the grilled corn with Mexican Spread:

  • In a bowl, combine sour cream, mayo, chopped fresh cilantro and crumbled Mexican Queso Fresco.
  • Coat the hot cob with the mixture.

The concept couldn’t be easier and you and your guests will enjoy this variation on a classic.

Enjoy!

Veronique

 

Filed Under: American, Mexican, Sides, Vegetables, Vegetarian Tagged With: , ,
« Previous Page
Next Page »