5 Recipes to Treat Your Valentine To

February 14, 2011 By

Gnocchi with Butternut Squash

Need some inspiration for a romantic meal this Valentine’s Day (or any old day)?  Thought I’d share some of the recipes I’ve made recently that have earned me rave reviews.

5 recipes to treat your Valentine to:

  1. Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce
  2. Porcini Mushroom and Lobster Macaroni and Cheese
  3. Ragu alla Bolognese (Bolognese Sauce)
  4. Grilled Salmon in Grape Leaves
  5. Red Velvet Cake with Chocolate-Covered Strawberries

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Veronique

Filed Under: American, Desserts, Entrees, Fish, Greek, Italian, Mushrooms, Other Neat Things, Pasta, Starters, Vegetables Tagged With: ,
9 February 2011 Best Meatloaf Recipe – Ever

Best Meatloaf Recipe – Ever

February 9, 2011 By

Martha's Meatloaf

If you’ve seen me cook, you know that I mostly use the “throw a little of this and a little of that” in the pan mentality.  Even when I use a family recipe as a guideline, I modify the ingredients, measurements and techniques to make the final dish my own (okay, I follow my grandma’s meat sauce recipe to the letter).

With this in mind, I tested Martha Stewart’s Meatloaf 101 recipe years ago and have never veered off from the original – it’s simply the best meatloaf I’ve ever eaten.  It’s all that a meatloaf should be: comforting, moist with a caramelized, crusty topping.  I’m willing to be proven wrong if you feel your favorite meatloaf recipe is better than this one.

Martha Stewart Meatloaf 101 (first published January 2006)

Ingredients:

  • 4 slices white bread, torn into pieces
  • 1 3/4 pounds ground beef
  • 3/4 pound ground pork
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 large egg
  • 3/4 cup ketchup
  • 4 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons packed light-brown sugar

Directions:

  1. Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
  2. Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  3. In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
  4. Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

Yields 8-0 servings.

Filed Under: American, Beef, Entrees Tagged With: , ,
3 February 2011 Ragu alla Bolognese (Bolognese Sauce)

Ragu alla Bolognese (Bolognese Sauce)

February 3, 2011 By

Ragu alla Bolognese

This comforting sauce is best served with rigatoni or gnocchi and would be delicious in a lasagna.

Ingredients:

  • 1/4 cup olive oil
  • 3 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1-6 ounce can of tomato paste
  • 1 cup red wine
  • 1 cup chicken or veal broth
  • 1 bay leaf
  • 1/2 tsp each, dry oregano and basil
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 10 minutes, stirring frequently.
  2. Increase medium-heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, tomato paste, wine, broth and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.

6 Servings.

Notes:  It’s fine to replace veal with beef if you prefer.  You could use white wine instead of red wine.  This sauce freezes very well, so feel free to double up the recipe!

Filed Under: Beef, Entrees, Italian, Pasta, Pork, Veal, Vegetables Tagged With: , , ,
11 January 2011 Chicken Thighs with Bacon in Riesling

Chicken Thighs with Bacon in Riesling

January 11, 2011 By

Chicken Thighs with Bacon in Riesling

While I hate using a Riesling I enjoy drinking in this recipe, the flavor of the sauce when I’ve used Finger Lakes Riesling’s been outstanding.  Don’t have Riesling on hand, don’t fret!  Sauvignon Blanc, Pinot Grigio or another dry wine would work great also.

Ingredients:

  • 6 boneless, skinless chicken thighs
  • 2 tbsp all-purpose flour
  • 2 tsp. vegetable oil
  • 3 slices of thick-cut bacon, diced
  • 2 medium leeks, chopped, washed and patted dry
  • 3 medium carrots, diced
  • 1 medium Spanish onion, diced
  • 1 tsp. dried thyme
  • ½ tsp. each salt and pepper
  • 3 ½ cups ( 1-750 ml bottle) white wine, preferably Riesling
  • 1 cup chicken broth
  • ½  cup crème fraiche or sour cream

Directions:

  1. Heat oven to 350 degrees.
  2. Place chicken on a plate, sprinkle with flour then shake off excess.
  3. Heat oil in a large, heavy-bottom saucepan or Dutch oven on medium-high heat.  Add bacon and cook until browned and crispy, about 4-5 minutes.  Add chicken and brown on all sides, then remove the bacon and chicken from the pan to a plate.
  4. Add the leeks, carrots and onion to the saucepan, turn heat to medium and cook vegetables, stirring often, until softened, about 10 minutes.
  5. Return the chicken pieces and the bacon to the pan with the vegetables.  Add the thyme, salt, pepper, wine and broth.  Stir gently to combine, cover and transfer to the oven and bake for 45 minutes.
  6. Remove pan from the oven and stir in the crème fraiche to the chicken mixture to combine and create a thick sauce.  Serve over white rice.

6 Servings.

Filed Under: American, Chicken, Entrees, Vegetables Tagged With: , , ,
12 November 2010 There’s Nothing to Eat in This House Part 4

There’s Nothing to Eat in This House Part 4

November 12, 2010 By

Paprika and Tarragon Chicken and Egg Salad Mini Sandwiches

Mini Chicken & Egg Salad Sandwiches

It’s Friday, the day before my weekly trip to the grocery store, so here we go with the typical “There’s nothing to eat in this house” complaints from my guy.  As you’ll see from the picture of this dish, these small sandwiches could be great at a holiday party or for a luncheon.

Ingredients:

  • 1 chicken breast, either from leftovers or poached, then cut into bit-size pieces
  • Pinch of salt & pepper
  • ½ tsp dried tarragon
  • ½ tsp paprika
  • 1 celery rib, finely chopped
  • 1 tbsp finely chopped onion
  • 2 tbsp mayonnaise
  • 1 tbsp lightly toasted pine nuts
  • 2 hard-boiled eggs, cut into bite-sized pieces
  • 2 Pepperidge Farm Stone Baked Artisan Rolls, baked and sliced in halves horizontally

Directions:

  1. In a medium bowl, carefully combine the chicken, spices, celery, onion, mayo and pine nuts.  Gently fold in the egg ensuring not to over stir resulting in mushy egg.
  2. Scoop ½ of the mixture onto each roll.

Serves 2.

This is the 4th installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf part 2 here: http://bit.ly/cJX6t2 and part 3 here: http://bit.ly/aTfRKI).

Filed Under: American, Chicken, Eggs, Entrees, Other Neat Things, Sandwiches Tagged With: , , ,
29 October 2010 There’s Nothing to Eat in this House Part 3

There’s Nothing to Eat in this House Part 3

October 29, 2010 By
Linguini with Blue Cheese Sauce

Linguini with Blue Cheese Sauce

Linguini with Gorgonzola and Pine Nuts

You got it: it’s Friday, the day before my weekly trip to the grocery store, so here we go with the typical “There’s nothing to eat in this house” complaints from my guy.  As you’ll see from the picture of this dish, I wasn’t quick enough with the camera and my starving Marvin ate 75% of the dish prior to picture time.  Guess the leftover ingredients and pantry finds did the trick!

Ingredients:

  • 4 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried sweet basil
  • Salt & black pepper
  • 1/2 cup milk
  • 2 ounces gorgonzola cheese (or other creamy blue cheese), chopped into small pieces
  • 1 cup linguini, cooked
  • 2 tbsp grated Parmesan cheese
  • 1tsp toasted pine nuts (add pine nuts to a small frying pan and toast over medium-high heat for 2 minutes, shaking the pan to avoid scorching)

Directions:

  1. Heat olive oil in a sauté pan over medium heat for about 20 seconds then add the pepper flakes, basil and salt and black pepper and cook for 30 seconds.
  2. Add the milk and cheese pieces and cook for 3 minutes stirring constantly until a smooth sauce is created.
  3. Toss the cooked linguini into the hot sauce, gently stirring to warm the pasta, about 2 minutes.
  4. Serve pasta with grated Parmesan and toasted pine nuts.

Serves 1.

This is the 3rd installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf and part 2 here: http://bit.ly/cJX6t2).

Filed Under: Cheese, Entrees, Italian, Pasta Tagged With: , , ,
26 October 2010 Slow Cooker Beef Short Ribs for the Non-Cook

Slow Cooker Beef Short Ribs for the Non-Cook

October 26, 2010 By
Beef Short Ribs

Beef Short Ribs

This comforting dish is one that even self-proclaimed non-cooks can whip up for company.   The tender beef with its rich sauce are best served over mashed potatoes.

Ingredients:

  • 1 large Spanish onion, sliced into medium rings
  • 4lb boneless beef short ribs
  • 1 pound button or cremini mushrooms, sliced
  • 1 tsp each – salt, pepper
  • 1/2 tsp each – onion powder, garlic powder, ground thyme
  • 2 bay leaves
  • 1 cup red wine, preferably Cabernet Sauvignon
  • 1 14-ounce can low sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbs flour
  • 1 tbs butter, softened

Instructions:

  1. Place the onion rings in an even layer in a 7-quart slow cooker (crock pot).
  2. Place short ribs over the onions, ideally in a single layer.
  3. Add the mushrooms to the slow cooker, over the beef.
  4. In a small bowl, combine the salt and pepper and all the spices.  Sprinkle over the meat.
  5. Pour the wine, broth and Worcestershire sauce around the beef.
  6. Cook on LOW for 9-10 hours, then carefully remove the beef from slow cooker onto a platter.
  7. Turn the slow cooker to HIGH and bring cooking liquid to a simmer.  Using a ladle, remove the oily layer of fat from the cooking liquid and discard.
  8. Combine softened butter and flour to form a paste in a small bowl.  Add to liquid in the slow cooker and whisk to form a slightly thickened sauce, about 5 minutes.  Return the beef to the slow cooker to warm up, then serve making sure to discard of the bay leaves.

6 Servings.

Notes: For maximum flavor, sprinkle 1/2 cup all-purpose flour over the uncooked beef then brown the beef in batches in vegetable oil in a sauté pan prior to adding to the slow cooker.  For an interesting twist, add a cup of baby carrots over the onions before cooking.

Filed Under: American, Beef, Entrees, Slow Cooker Tagged With: , , ,

5 No-Fuss Casual Summer Dishes

June 12, 2010 By
Berry Cobbler

Berry Cobbler

It’s nearly Summertime and all of us are looking for simple dishes to make while entertaining friends and family.  Here are five dishes to try throughout the Summer that won’t keep you away from the party.

Beef Chili for a Crowd: http://bit.ly/96QARr

Quick and Easy Pan Fried Smashed Potatoes: http://bit.ly/cQRipt

Whole Grilled Chicken for the Non-Cook: http://bit.ly/bNYU1z

Zesty Guacamole: http://bit.ly/b0PYgj

Very Berry Cobbler: http://bit.ly/bP2yIL

Filed Under: American, Beef, Desserts, Entrees, Fruits, Mexican, Potatoes, Sides, Starters, Vegetables Tagged With: , , , , ,

Asian Whole Grilled Chicken

June 3, 2010 By

Like to entertain but not a master in the kitchen (or at the grill)? I have a fantastic grilling idea for you that will take about 5 minutes to prep, cooks virtually unattended on the grill and is sure to impress your guests.

Ingredients:

  • 4 pound whole chicken
  • 12 ounce bottle of ginger salad dressing

Directions:

  1. Wash the chicken under running water (remove bag with organs if inside the chicken). Pat dry with paper towels.
  2. Lay chicken breast-side down on a cutting board.  With heavy-duty scissors, cut along each side of the chicken’s backbone, discarding bone when finished. Grabbing each side of the cut back, flatten chicken by cracking it open.
  3. Marinate flattened chicken in ginger salad dressing for 2 hours, then remove excess dressing with your hands.
  4. Heat gas grill to medium.  Lay chicken, breast-side up, on the grill, close the lid, reduce heat to medium-low and cook for 25 minutes. Flip chicken over using tongs and cook an additional 25 minutes on the breast side.
  5. Remove chicken from the grill once the internal temperature of the thickest part of the leg reaches 170 degrees on a meat thermometer, cooking in 5-minute intervals past the original 50 minutes until done. Tent cooked chicken with foil for 15 minutes on a platter to rest. Cut chicken in portion-size servings. Enjoy!

Notes: Feel free to substitute ginger dressing with Italian, Greek or other non-sugar based dressing for fun variations.

Filed Under: American, Asian, Chicken, Entrees Tagged With: , , , ,
19 May 2010 Porcini Mushroom and Lobster Macaroni and Cheese

Porcini Mushroom and Lobster Macaroni and Cheese

May 19, 2010 By

Lobster Mac and CheeseLast weekend, I was looking for a dish to add to my collection of tasting menu dishes that everyone would love. Yes, this dish is rich, decadent and pretty over-the-top, but if served as a degustation portion, it’ll be satisfying while not being over-indulgent.

Poached Lobster Ingredients:

  • 2 – 8 ounce lobster tails, uncooked, shell removed, each tail cut in 2 pieces lengthwise
  • 8 tbsp (1 stick) butter

Pasta Ingredients:

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 1/2 tsp each, salt and pepper
  • 1 cup heavy cream
  • 3 cups whole milk
  • 2 cups extra sharp Cheddar cheese, freshly grated
  • 2 cups Fontina cheese, freshly grated
  • 1 ounce dry porcini mushrooms, reconstituted in 1 cup hot water, drained, then chopped
  • 1 pound elbow macaroni, or other tubular pasta, cooked 2 minutes less than recommended in package directions, drained

Topping Ingredients:

  • 2 tbsp butter
  • 3 tbsp panko bread crumbs
  • 1/4 tsp cayenne pepper
Lobster Macaroni and Cheese

Lobster Macaroni and Cheese

Heat oven to 400 degrees.

Poached Lobster Directions:

  1. Melt butter over low heat in a small saucepan.
  2. Add lobster pieces and cook for 5 minutes, ensuring to baste with butter.
  3. Remove from heat and allow to cool, then chop lobster into large bite-size chunks.

Pasta Directions:

  1. Place butter in a large saucepan and melt over medium heat. Add flour and cook for 2 minutes, whisking constantly. Season with salt and pepper.
  2. Stir the heavy cream and the milk into the butter/flour mixture and bring to a boil. Reduce heat to a simmer and cook for 3 minutes, whisking often.
  3. Slowly add the cheeses, a handful at a time, and stir until fully incorporated. Add chopped porcini and cook 1 more minute.
  4. Add the drained pasta to the cheese sauce and mix well. Gently fold in the cooked lobster meat.
  5. Add cheesy pasta to a 13×9 baking dish.

Topping Directions:

  1. Microwave butter in a small dish for 45 seconds. Add panko and cayenne pepper and stir to incorporate the butter and create a crumbly mixture.
  2. Sprinkle panko mixture over pasta in an even layer.

Bake pasta for 15 minutes until panko mixture has lightly browned. Serve at once.

Makes 6 servings.

 

Notes: I used a 1 1/4 pound South African lobster tail instead of two smaller ones. Use what is available in your market. For those of you not familiar with reconstituting porcini mushrooms, simply add the dry porcini to a small bowl then pour 1 cup of hot water on them. Let them sit for 20 minutes, then drain them, paper-towel them dry and rough chop them into bite-size pieces.

Filed Under: American, Cheese, Entrees, Pasta, Seafood, Sides, Starters Tagged With: , , , ,
« Previous Page
Next Page »