23 March 2015 Spiced Roasted Cauliflower

Spiced Roasted Cauliflower

March 23, 2015 By

Cauliflower HeadI’ve been roasting vegetables every Sunday this winter to use for various meals during the week. While I have favorites, Brussels sprouts, butternut squash and beets, cauliflower is also delicious roasted, as I’ve come to find out recently.

The wet ‘rub’ below can be altered to suit your own personal tastes.

Ingredients:

  • 1 medium head of cauliflower, about 2 pounds
  • ½ cup olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • ½ tsp. each salt and pepper
Cauliflower Florets & Rub

Cauliflower Florets & Rub

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
  2. Cut cauliflower into florets, removing thicker stems. Place the florets in the lined baking sheet.
  3. In a small bowl, whisk together the oil, smoked paprika, ground cumin, salt and pepper.
  4. Pour the wet rub over the cauliflower and toss to coat using your hands.
  5. Roast the cauliflower, turning occasionally, until it is browned and tender, about 20 minutes.

Yields 2 side dishes.

Filed Under: American, Sides, Vegetables Tagged With: ,

Top 5 Vegetarian Recipes of 2014

January 5, 2015 By

Eggplants with Yogurt DipWhile I’m not known for my vegetarian dishes, I sorted through my blog to determine which vegetarian recipes were the most accessed in 2014.

Here are the top five vegetarian recipes of 2014:

I hope you’re able to work these into your #MeatlessMonday schedule in 2015!

Cheers,

Veronique

Filed Under: American, Vegetables, Vegetarian Tagged With: , , ,
4 January 2015 Chicken in Tarragon and Riesling Sauce

Chicken in Tarragon and Riesling Sauce

January 4, 2015 By

Chicken in Tarragon and Riesling SauceLast night, I made this dish using a combination of chicken and rabbit and received rave reviews on my pictures on social media…except for a couple people upset at the use of rabbit in the dish. I get it, it’s easy to associate rabbit with Bugs Bunny and get sensitive about it.

Me, I don’t see much of a difference between a cute rabbit and a cute chicken, so I used both in the recipe. It’s easy to use one or the other or both, it’s up to you and also how easy it is to source rabbit where you are.

Veggies and Bacon

Veggies and Bacon

This is such a delicious, easy-to-make recipe that you can make in the morning and reheat when your guests arrive. It’s also great for leftovers.

Ingredients:

  • 6 bacon strips, diced
  • 1 medium Spanish onion, sliced
  • 1 8-ounce package fresh sliced Cremini mushrooms
  • 8 boneless, skinless chicken thighs
  • 1/3 cup Dijon mustard
  • 1 Tbsp. vegetable oil
  • 2 tsp. tarragon
  • 2 bay leaves
  • ½ tsp. each salt and pepper
  • 1-750 ml bottle dry Riesling (or other dry white wine)
  • 1 tsp. flour
  • 1 tsp. softened butter
  • ½ cup heavy cream
Chicken Simmering

Chicken Simmering

Directions:

  1. In a large Dutch oven, cook bacon over medium heat until browned and crispy, about 5 minutes. Add the onions, coat in the bacon fat and cook until tender, another 4 minutes. Add the mushrooms and cook for 3 minutes. Transfer the cooked vegetables and bacon to a plate keeping some of the bacon fat in the pot.
  2. Place chicken in a bowl and coat with mustard. Add the oil to the Dutch oven and raise the heat to high. Brown chicken on all sides for about 5 minutes. Add tarragon, bay leaves, salt and pepper and cook for an additional minute. Add the wine and scrape any browns bits from the bottom of the pot, this is where all the awesome flavors come from.
  3. Return the vegetable and bacon to the pot and stir gently to combine. Reduce the heat to low, cover and cook for 45 minutes, stirring gently, occasionally.
  4. Raise the heat to high and bring to a simmer. In a small dish, combine the flour and butter to create a paste and add to the bubbling cooking liquid. Stir gently to ensure the butter paste is fully incorporated and sauce is slightly thickened. Lower the heat to low and cook for 5 minutes. Add the cream to the sauce and simmer for 2 minutes.
  5. At this point, the dish can be served over fluffy white rice or cooled and kept in the fridge for up to a day. To reheat, place the chicken and sauce in a Dutch oven, add ½ cup chicken stock and reheat for 30 minutes in the oven at 300 degrees.

4 Servings.

Filed Under: American, Chicken, Entrees, French, Mushrooms, Vegetables Tagged With: , , , , ,
20 December 2014 Christmas Morning Brunch Recipes from Spuntino Wine Bar

Christmas Morning Brunch Recipes from Spuntino Wine Bar

December 20, 2014 By

Spuntino Wine Bar & Italian Tapas Executive Chef, Josh Bernstein, wants to help us to impress friends and family with unique and delicious Christmas morning brunch recipes he serves at both the Clifton, NJ and the Westbury, NY locations.

Egg White Fritatta

Egg White Fritatta

Egg White Frittata

Serves 4

Ingredients:

  • ¼ cup Clarified Butter
  • ½ cup Spanish Onion, diced
  • ½ lb Chicken Sausage, cooked and diced
  • ½ bunch Rainbow Swiss Chard, cleaned and chopped
  • 8 cherry tomatoes, quartered
  • 2 cups Egg whites
  • Sea salt and ground black pepper to taste

Method:

  1. Heat a 10 inch, nonstick sauté pan over medium high heat. 
  2. Add the clarified butter. 
  3. After about 30 seconds, add the onions, sausage, Swiss chard and tomatoes. 
  4. Cook for 2-3 minutes. 
  5. Season to taste with the sea salt and ground black pepper. 
  6. Mix in the egg whites and stir with a rubber spatula. 
  7. Smooth the mixture out and place into a 400° oven for 5-7 minutes.  (The eggs should be fully set and slightly browned on top.) 
  8. Slide the frittata out of the pan onto a round plate.  Cut into 8 wedges.

 

Pane Francese

Pane Francese

Pane Francese alla Spuntino

Serves 4

Ingredients:

Pane Spuntino:

  • ¼ cup Clarified Butter
  • 1 each Crusty Baguette, cut into 1” bias slices
  • 2 cups Buttermilk
  • 8 eggs
  • 4 tbsp sugar
  • 1 tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ¼ tsp Sea Salt
  • 2 Cups Maple Syrup
  • Powdered Sugar for dusting

Warm Berry Compote:

  • 1 lb Strawberries, de-stemmed
  • 1 ls Blueberries
  • ¼ cup Honey
  • 1 tbsp Vanilla Extract
  • 1 tsp Sea Salt
  • 1 tbsp Mint, chiffonade

Method:

Warm Berry Compote:

  1. Cut the strawberries into quarters. 
  2. Combine the strawberries, blueberries, honey, vanilla and sea salt in a sauce pan. 
  3. Slowly bring to a boil over low heat to allow the berries to release their liquid.
  4. Let the mixture cook for 30 minutes to reduce the liquid by at least half. 
  5. Fold in the mint.  Set aside for service.

Pane Spuntino:

  1. In a bowl, combine the buttermilk, eggs, sugar, vanilla extract, cinnamon and salt. 
  2. Whisk for 1 minute to combine well. 
  3. Dip the baguette slices into the egg mixture.  Allow to sit for one minute to absorb the batter.
  4. Heat the clarified butter in a large non-stick sauté pan. 
  5. Add the battered bread to the pan and cook for 2-3 minutes per side. 
  6. Remove baguettes from the pan and dip into the bowl of maple syrup.  Coat on both sides and place into a baking dish. 
  7. Put the pane spuntino into a 450° oven for 4 -5 minutes.  The pane spuntino will puff slightly.
  8. Remove from the oven.  Serve on top of the warm berry compote.  Dust the top with the powdered sugar.

Spuntino’s philosophy, which emphasizes fresh, locally sourced ingredients for their chef-driven made-from-scratch menu, is demonstrated in these dishes.

For more information, visit www.SpuntintoWineBar.com or at Facebook.

Cheers,

Veronique

Filed Under: American, Breakfast, Cheese, Chocolate, Eggs, Vegetables Tagged With: , , ,

10 Easy Thanksgiving Sides and Starters

November 15, 2014 By
Yorkshire Puddings

Yorkshire Puddings

Okay, there are so many “lists” out there of yummy-sounding Thanksgiving recipes that it’s difficult to pick which are best for your holiday table.

Below are 10 easy yet delicious, tested recipes that are sure to enhance your traditional turkey day table.

  1. Cheesy and Garlicky Pull Apart Bread
  2. Corn and Lima Bean Succotash
  3. Duck Fat and Bacon Fingerling Potatoes
  4. Easy Pimento Cheese Dip
  5. Easy Roasted Brussels Sprouts
  6. Fail-Proof Yorkshire Puddings
  7. Green Goddess Dip
  8. Hasselback Potatoes
  9. Pork Belly Deviled Eggs
  10. Sweet Potato Gnocchi in Sage Brown Butter

Cheers,

Veronique

Filed Under: American, Cheese, Eggs, Potatoes, Sides, Starters, Vegetables Tagged With: , ,
11 November 2014 Easy Shrimp Etouffee

Easy Shrimp Etouffee

November 11, 2014 By

Shrimp EtouffeeIt’s fall and that means time for comfort food at our home. One of our favorite comforting meals is etouffée, the rich, spicy dish that originated in Louisiana. While it looks a bit complicated, this dish is quite simple: Start with a deeply-colored roux (butter and flour mixture) then add the ‘holy trinity’ – celery, onion and bell pepper, and you’re almost all the way there! While we’ve enjoyed etouffée with crawfish and Andouille sausage, this version with easy-to-find shrimp is sensational. Ingredients:

  • 4 Tbsp. plus 1 Tbsp. butter, divided
  • 4 Tbsp. all-purpose flour
  • ½ cup diced celery
  • ½ cup diced bell pepper
  • 1 cup diced onion
  • 3 garlic cloves, chopped
  • 1 cup bottled clam juice
  • 1 cup chicken broth
  • 1 cup chopped tomatoes
  • ½ tsp. each salt and pepper
  • 1 Tbsp. Pork Mafia Memphis Mud or Cajun seasoning
  • 1 pound medium shrimps, shelled, deveined and cooked
  • 4 Tbsp. chopped scallions

Pork Mafia SpiceDirections:

  1. Over medium heat, melt four tablespoons of butter in a large cast iron pan then add the flour. Whisk the flour mixture, known as a roux, frequently until it is the color of peanut butter, about 10 minutes.
  2. Add the celery, bell pepper and onion to the roux and cook, stirring frequently, until the vegetables are softened, about 15 minutes. Add the garlic and cook an additional minute.
  3. Add the clam juice and broth to the vegetable mixture and scrape the bottom of the pan with a wooden spoon to loosen up all the brown bits. Add the tomatoes and seasonings and simmer for about 30 minutes.
  4. Add the shrimp to the pan and cook for about 5 minutes. Melt the remaining tablespoon of butter and stir.
  5. Serve the etouffée over white rice and garnish with scallions.

Makes 4 servings.

Filed Under: American, Entrees, Seafood, Starters, Vegetables Tagged With: , , ,
6 September 2014 Roasted Eggplant with Garlic Cumin Yogurt Dressing

Roasted Eggplant with Garlic Cumin Yogurt Dressing

September 6, 2014 By
Scored Eggplants

Scored Eggplants

I love this Roasted Eggplant with Garlic Cumin Yogurt Dressing recipe so much…especially for #MeatlessMonday when I need inspiration.

Last week, my Bracco Farms CSA was beautifully filled with various eggplants. I love eggplants but don’t cook many meals with them besides the old eggplant Parmesan favorite.

While looking at delicious-looking photos of eggplants on Pinterest (are we connected there?), I found this uber simple yet delicious recipe that will now become part of my repertoire.

Ingredients:

  • 1 medium eggplant
  • 2 Tbsp. olive oil for brushing
  • Salt and pepper to taste
  • ¼ cup Greek yogurt
  • 1 Tbsp. Extra virgin olive oil
  • 1 garlic clove, finely minced
  • ¼ tsp. ground cumin
  • ½ tsp. each salt and pepper

Eggplants with Yogurt DipDirections:

  1. Preheat oven to 375 degrees.
  2. Slice the eggplant lengthways. Using a sharp paring knife, score the cut side of the eggplant in a diagonal crisscross pattern – don’t cut though skin.
  3. Place the eggplant halves, skin side down, on a baking sheet and brush the scored sides with olive oil. Sprinkle with salt and pepper and roast for 35 minutes or until nicely browned.
  4. While the eggplant is roasting, combine the remaining ingredients in a small bowl, adjusting the seasonings to taste. Refrigerate until ready to use.
  5. Plate the roasted eggplant halves and spoon dipping sauce on them. A drizzle of extra virgin olive oil can also be added, but is optional.

Makes 2 starters or 1 entrée.

(Inspired by this recipe).

Filed Under: American, Entrees, Greek, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , ,
18 August 2014 Corn and Lima Bean Succotash

Corn and Lima Bean Succotash

August 18, 2014 By

SuccotashIn New Jersey, we have some of the best corn to be found anywhere. Farm stands and various stores offer sweet Jersey corn from late summer into the fall and I enjoy finding new ways to savor it.

One new way used farm-fresh corn this weekend was by making an easy succotash with lima beans, basil and bacon (can omit bacon if going meatless). The dish can be made the day before serving and simply reheated.

Ingredients:

  • ¼ pound slab bacon, roughly chopped
  • ½ medium Spanish onion, chopped
  • 2 garlic cloves, finely chopped
  • 4 ears of corn, kernels cut off
  • 1 large jalapeno pepper, seeded and finely chopped
  • 1 (10-oz) package of frozen baby lima beans, thawed
  • 2 Tbsp. sherry vinegar
  • ¼ cup chopped basil
  • ½ tsp. each salt and pepper

Directions:

  1. In a large frying pan, cook the bacon over medium heat until crisp, about 4 minutes. Keeping the fat in the frying pan, drain the bacon on paper towels and reserve for later use.
  2. To the bacon fat in the frying pan, add the onion and cook over medium heat until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the corn, jalapeno and lima beans and cook until vegetables are tender, about 7 minutes, stirring occasionally. Stir in vinegar, basil, and salt and pepper. At this point, the succotash can be stored in an air-tight container in the refrigerator for a day.
  3. Serve succotash with crispy bacon.

Makes about 3 cups.

Note: To make this dish meatless, simply omit the bacon and sauté the vegetables in 3 tablespoons of vegetable oil.

Filed Under: American, Sides, Vegetables, Vegetarian Tagged With: , , ,
11 August 2014 Make-Ahead Tomato Gazpacho

Make-Ahead Tomato Gazpacho

August 11, 2014 By

GazpachoThis weekend, I hosted a group of wine lovers and was pondering what to serve as a quick amuse-bouche that would scream “SUMMER”. Jersey tomatoes came to mind and I opted to serve a tasty gazpacho with a grilled shrimp sprinkled with Pork Mafia Memphis Mud rub blend. It’s a killer little dish that can be prepared the day before the party.

Ingredients:

  • 6 ripe tomatoes, cut into chunks
  • ½  large English cucumber (seedless) – peeled cut into chunks
  • 1 red bell pepper, cut into chunks
  • 2 garlic cloves, smashed
  • 1 cup water
  • 1/3 cup olive oil
  • 2 Tbsp. sherry vinegar
  • 1 tsp. sea salt
  • ½ tsp. each black pepper and hot sauce
  • Cilantro leaves for garnish (optional)
  • Grilled shrimps for garnish (optional)

Directions:

  1. In a food processor or blender, combine all the ingredients EXCEPT the two garnishes. Process until the mixture is liquefied, about 2 minutes.
  2. Pour the mixture through a sieve into a large measuring cup or any other container that can be refrigerated. Chill until ready to serve, up to a day in advance.
  3. Pour the cold soup in serving dishes and sprinkle with sea salt. Add a cilantro leaf and a shrimp, if using.

Makes about 3 cups of gazpacho.

Cheers,

Veronique

Filed Under: American, Soups, Spanish, Starters, Vegetables, Vegetarian Tagged With: , , ,
14 July 2014 Snacking on Radishes

Snacking on Radishes

July 14, 2014 By

RadishesWhen I was a young kid, my grandma used to pull radishes out of her garden, wash them, place then in a jar full of water and store them in the fridge for snacking when my sister and me visited. Just loved pulling that jar of radishes that had likely once been a peanut butter jar and munch on one or two of the peppery little guys.

Today, I’m not sure how many kids would actually think radishes are a cool snack, but I hold fond memories of them and just this week started that tradition again with beautiful radishes that were included in my Bracco Farms CSA box.

Happy snacking!

Veronique 

Filed Under: American, Vegetables Tagged With: , ,
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