This recipe can be also made with butternut squash. Just peel, dice, and roast squash with a small amount of olive oil in a 400 degree oven for 30 minutes and then puree. Make the recipe as is and substitute the squash for the pumpkin. If substituting, instead of pumpkin seeds for garnish, I use toasted pine nuts. This is a great side dish for those long cold winter nights. True comfort food!
2 Tbsp unsalted butter
1/2 C. white onions, small dice
1 C. carnaroli rice (if you can't find sub- arborio rice)
3 C. simmering hot water
1/4 C. plain pumpkin puree, canned (make sure there are no spices added)
1/4 C. grated parmesan cheese
1/4 C. pumpkin seeds, toasted
2 Tbsp finely chopped chives
salt and pepper to taste
Melt butter in a large pot over medium heat. Once melted, add onions and sweat 4-5 minutes or until soft and tender, but not golden or brown colored. Add rice and stir to coat completely. Toast for 3-4 minutes. Add simmering water, a ladle (about 1/2 cup) at a time. Stir rice in one direction. Once that water has been absorbed, add the next ladle and stir. Repeat this process until all the water has been absorbed. The rice should be "al dente" at this point.
Add pumpkin puree, stir in one direction to combine. Stir in cheese. Taste and correct seasoning with salt and pepper if needed. Transfer to a serving dish and garnish with the toasted pumpkin seeds and chives. Serve and Enjoy!
Tuesday, November 29, 2011
Pan Roasted Cabbage
This recipe is from Mike Isabella, Bravo's Top Chef, and is very good. If you think you're not a fan of cabbage, I invite you to try this and change your mind. He serves this side dish with the chicken recipe that preceeds this one.
2 Tbsp canola oil
1/2 C. shallots, diced small
1 C. pepperoni, diced small
4 C. thinly sliced savoy cabbage
1 Tbsp white wine vinegar
1 Tbsp extra virgin olive oil
1 Tbsp finely chopped parsley
salt and pepper, to taste
Heat canola oil in a large saute pan over medium heat. Add shallots and sweat about 3-4 minutes until soft, stirring occasionally. Add pepperoni and continue to cook for 3 minutes. Add cabbage and cook, stirring occasionally, until wilted (about 10-12 minutes). Just before serving, add vinegar, olive oil, and parsley. If needed correct seasoning with salt and pepper to taste. Serve and Enjoy!
2 Tbsp canola oil
1/2 C. shallots, diced small
1 C. pepperoni, diced small
4 C. thinly sliced savoy cabbage
1 Tbsp white wine vinegar
1 Tbsp extra virgin olive oil
1 Tbsp finely chopped parsley
salt and pepper, to taste
Heat canola oil in a large saute pan over medium heat. Add shallots and sweat about 3-4 minutes until soft, stirring occasionally. Add pepperoni and continue to cook for 3 minutes. Add cabbage and cook, stirring occasionally, until wilted (about 10-12 minutes). Just before serving, add vinegar, olive oil, and parsley. If needed correct seasoning with salt and pepper to taste. Serve and Enjoy!
Spice Roasted Chicken Breast with Pepperoni Sauce
Thanks to Mike Isabella, from Bravo's Top Chef, I found this recipe. It's definately a keeper. Enjoy!
Sauce-
1 Tbsp extra virgin olive oil
1/4 C. yellow onion, diced small
1 thinly sliced garlic clove
6 oz. thinly sliced pepperoni
1/2 tsp fennel seeds, toasted and ground
1/2 tsp red chili flakes
1/2 C. canned crushed tomatoes
1 1/2 C. chicken broth
1/2 tsp red wine vinegar
Kosher salt and pepper, to taste
Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sweat about 4-5 minutes until soft, stir occasionally. Don't let the garlic brown, reduce heat if needed. Add pepperoni, cook for 4 minutes. Add fennel seed and red chili to mixture, cook another minute. Stir in tomatoes and cook for 3 minutes, Add chicken broth and bring to a slight boil. Reduce heat and simmer 50 minutes.
Remove mixture from heat and let cool slightly. Puree in a blender about 2 minutes or until smooth. Pass sauce through a fine strainer. Use a rubber spatula to help push the sauce through. Discard the solids in strainer. Stir in vinegar and correct seasonings with salt and pepper. Reserve warm.
Note- sauce can be prepared in advance and refrigerated up to 3 days.
Chicken-
2 Tbsp extra virgin olive oil
3 Tbsp lemon zest
2 Tbsp lemon juice
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped garlic
1 Tbsp smoked paprika
1 Tbsp fennel seeds, toasted and ground
3 whole chicken breasts, cut in half
2 Tbsp canola oil
In a mixing bowl, combine the first 7 ingredients to create a marinade. Fully coat the chicken breasts with marinade and place in a large plastic bag or glass baking dish. Refrigerate for at least 2 1/2 hours or overnight.
Preheat oven to 400 degrees.
Remove chicken from the refrigerator and let it come to room temperature, about 10-15 minutes. Heat canola oil in a large, heavy-bottomed saute pan over medium-high heat. Once hot, sear chicken, skin side down, approximately 6 minutes until golden brown. Flip each breast over, place in baking pan and continue cooking for 30-35 minutes in the oven. Remove chicken from the oven and let rest 5-10 minutes before serving. Serve family style with sauce and enjoy!
Sauce-
1 Tbsp extra virgin olive oil
1/4 C. yellow onion, diced small
1 thinly sliced garlic clove
6 oz. thinly sliced pepperoni
1/2 tsp fennel seeds, toasted and ground
1/2 tsp red chili flakes
1/2 C. canned crushed tomatoes
1 1/2 C. chicken broth
1/2 tsp red wine vinegar
Kosher salt and pepper, to taste
Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sweat about 4-5 minutes until soft, stir occasionally. Don't let the garlic brown, reduce heat if needed. Add pepperoni, cook for 4 minutes. Add fennel seed and red chili to mixture, cook another minute. Stir in tomatoes and cook for 3 minutes, Add chicken broth and bring to a slight boil. Reduce heat and simmer 50 minutes.
Remove mixture from heat and let cool slightly. Puree in a blender about 2 minutes or until smooth. Pass sauce through a fine strainer. Use a rubber spatula to help push the sauce through. Discard the solids in strainer. Stir in vinegar and correct seasonings with salt and pepper. Reserve warm.
Note- sauce can be prepared in advance and refrigerated up to 3 days.
Chicken-
2 Tbsp extra virgin olive oil
3 Tbsp lemon zest
2 Tbsp lemon juice
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped garlic
1 Tbsp smoked paprika
1 Tbsp fennel seeds, toasted and ground
3 whole chicken breasts, cut in half
2 Tbsp canola oil
In a mixing bowl, combine the first 7 ingredients to create a marinade. Fully coat the chicken breasts with marinade and place in a large plastic bag or glass baking dish. Refrigerate for at least 2 1/2 hours or overnight.
Preheat oven to 400 degrees.
Remove chicken from the refrigerator and let it come to room temperature, about 10-15 minutes. Heat canola oil in a large, heavy-bottomed saute pan over medium-high heat. Once hot, sear chicken, skin side down, approximately 6 minutes until golden brown. Flip each breast over, place in baking pan and continue cooking for 30-35 minutes in the oven. Remove chicken from the oven and let rest 5-10 minutes before serving. Serve family style with sauce and enjoy!
Monday, November 28, 2011
Vegetable Soup with Turkey and Brown Rice
Stock- (You can substitute chicken or turkey broth from the store if you like)
1 smoked turkey leg
1 # chicken bones (I usually debone a whole chicken and reserve the meat for other recipes)
2 medium onions, peeled, rough chop
2 stalks celery, rough chop
1 medium carrot, rough chop
1 clove garlic, smashed
handful fresh parsley, rough chop
1 bay leaf
10 peppercorns
3 Qts. water
Soup-
2 Tbsp. olive oil
1/2 large onion, peeled and medium dice (bite sized)
1 stalk celery, medium dice
1 small carrot, peeled and medium dice
1/2 C. green beans, cut into 1/2" pieces
1/2 C. broccoli, cut into bite sized pieces
1 small can of diced tomatoes
1/2 C. brown rice
1 Tbsp. fresh thyme, chopped fine
kosher salt and fresh cracked pepper, to taste
To make the stock; place a heavy bottomed soup pot over high heat. Add all of the stock ingredients and bring just to the boil. Reduce heat so stock gently bubbles and then skim all the scum off the top. After 1 hour remove turkey leg and carefully remove all of the meat, reserve and cool. Discard the skin and bone. Once the turkey meat is cool enough to handle, dice into bite sized pieces. Reserve for later use in the soup. Continue to cook the stock for a minimum of another 2 1/2 hours. You could cook for 5 or 6 hours to really have a deeply flavored stock if you'd like. Strain the stock into another pot and discard all the solids. You should have roughly 2 quarts of liquid. Once the stock has settled in the new container, 10-15 minutes, skim as much of the fat off the top as possible. Reserve hot.
You can make the stock up to 3 days ahead of time. To cool; once stock is strained, place the pot into a cold water bath in the sink and chill to atleast room temperature. Loosely cover with plastice wrap and keep in the refrigerator until ready to make the soup.
To make the soup; in a separate pot, heat oil over medium high heat. Add onions, carrots, and celery. Cook until vegetables start to turn translucent. Add tomatoes and rice, stir. Add hot stock to vegetables and rice mixture bring to a boil. Reduce heat and let soup cook until the rice is tender, about 40-45 minutes. Add the beans, broccoli, and thyme. Add the reserved diced turkey meat. Cook until the beans and broccoli are just tender but still "al dente". Correct the seasoning with salt and pepper. Serve with a warm french baguette and enjoy!
1 smoked turkey leg
1 # chicken bones (I usually debone a whole chicken and reserve the meat for other recipes)
2 medium onions, peeled, rough chop
2 stalks celery, rough chop
1 medium carrot, rough chop
1 clove garlic, smashed
handful fresh parsley, rough chop
1 bay leaf
10 peppercorns
3 Qts. water
Soup-
2 Tbsp. olive oil
1/2 large onion, peeled and medium dice (bite sized)
1 stalk celery, medium dice
1 small carrot, peeled and medium dice
1/2 C. green beans, cut into 1/2" pieces
1/2 C. broccoli, cut into bite sized pieces
1 small can of diced tomatoes
1/2 C. brown rice
1 Tbsp. fresh thyme, chopped fine
kosher salt and fresh cracked pepper, to taste
To make the stock; place a heavy bottomed soup pot over high heat. Add all of the stock ingredients and bring just to the boil. Reduce heat so stock gently bubbles and then skim all the scum off the top. After 1 hour remove turkey leg and carefully remove all of the meat, reserve and cool. Discard the skin and bone. Once the turkey meat is cool enough to handle, dice into bite sized pieces. Reserve for later use in the soup. Continue to cook the stock for a minimum of another 2 1/2 hours. You could cook for 5 or 6 hours to really have a deeply flavored stock if you'd like. Strain the stock into another pot and discard all the solids. You should have roughly 2 quarts of liquid. Once the stock has settled in the new container, 10-15 minutes, skim as much of the fat off the top as possible. Reserve hot.
You can make the stock up to 3 days ahead of time. To cool; once stock is strained, place the pot into a cold water bath in the sink and chill to atleast room temperature. Loosely cover with plastice wrap and keep in the refrigerator until ready to make the soup.
To make the soup; in a separate pot, heat oil over medium high heat. Add onions, carrots, and celery. Cook until vegetables start to turn translucent. Add tomatoes and rice, stir. Add hot stock to vegetables and rice mixture bring to a boil. Reduce heat and let soup cook until the rice is tender, about 40-45 minutes. Add the beans, broccoli, and thyme. Add the reserved diced turkey meat. Cook until the beans and broccoli are just tender but still "al dente". Correct the seasoning with salt and pepper. Serve with a warm french baguette and enjoy!
Sunday, November 27, 2011
Weekly Menu Nov. 27th - Dec. 2nd
Sunday-
Vegetable Soup with Turkey and Brown Rice
Chopped Salad with Blue Cheese Crumbles
Monday-
Oven Roasted Eggplant with Fresh Tomato Sauce with Brown Rice Pasta
Caesar Salad
Tuesday-
Mexican Three Bean, Potato, and Cheese Casserole
Baby Green Salad with Oregano and Lime Vinaigrette
Wednesday-
Elizabeth's Birthday!! Dinner out, her choice.
Thursday-
Grilled Salmon with a Chimichurri Glaze, Brown Rice
Oven Roasted Root Vegetables
Friday-
Left-over night
Vegetable Soup with Turkey and Brown Rice
Chopped Salad with Blue Cheese Crumbles
Monday-
Oven Roasted Eggplant with Fresh Tomato Sauce with Brown Rice Pasta
Caesar Salad
Tuesday-
Mexican Three Bean, Potato, and Cheese Casserole
Baby Green Salad with Oregano and Lime Vinaigrette
Wednesday-
Elizabeth's Birthday!! Dinner out, her choice.
Thursday-
Grilled Salmon with a Chimichurri Glaze, Brown Rice
Oven Roasted Root Vegetables
Friday-
Left-over night
Saturday, November 19, 2011
Lobster Mac 'N' Cheese
8 Tbsp. butter, 1 stick, divided
olive oil
1 large onion, small dice
1 clove garlic, minced
2 Tbsp. sherry
1/2 C. flour
4 C. milk, hot (can heat in microwave just prior to using)
12 oz. Gruyere cheese, 4 C. grated
8 oz. white cheddar, 2 C. grated
1 # cavatappi pasta (could substitute elbow macaroni)
1 1/2 # lobster meat cut into large chunks. You can substitute langostino, works just as well
1 Tbsp. paprika
kosher salt and cracked black pepper, to taste
1/2 C. breadcrumbs
1 bay leaf
Preheat oven to 375 degrees.
Place a heavy bottomed sauce pan on medium heat, add 6 Tbsp. butter and small amount of oil (helps butter not get too brown). Once butter is melted, add onions and cook for 5-7 mins. until onions are tender but without color. Add garlic and cook for another minute. Slowly add, while stirring, the flour (forming roux) and cook mixture for 10 minutes, stirring often. Roux should remain white. Add sherry and stir, cook for another minute. Slowly add hot milk as you stir the roux, incorporate fully. Add bay leaf and increase heat, bring the white sauce just to the boil while stirring. Reduce heat to medium and add both cheeses, continuously stirring. Add paprika and correct seasoning with salt and pepper. Remove from heat and keep warm, stir from time to time. Discard bay leaf when ready to assemble casserole.
Put large pot of salted water over high heat and bring to a rolling boil. Add cavatappi and cook until "al dente", about 8 minutes. Drain well and reserve.
Butter a large casserole dish. Add enough pasta to almost fill. Add lobster meat and pour cheese sauce over pasta, mix well. Top casserole with breadcrumbs and dot entire top of casserole with remaining butter. Drizzle a small amount of olive oil over and place into oven and cook for 30-35 minutes. Casserole should be bubbling and golden brown on top. If you want a deeper brown top, place under broiler for a couple of minutes until desired color. Serve and enjoy!
olive oil
1 large onion, small dice
1 clove garlic, minced
2 Tbsp. sherry
1/2 C. flour
4 C. milk, hot (can heat in microwave just prior to using)
12 oz. Gruyere cheese, 4 C. grated
8 oz. white cheddar, 2 C. grated
1 # cavatappi pasta (could substitute elbow macaroni)
1 1/2 # lobster meat cut into large chunks. You can substitute langostino, works just as well
1 Tbsp. paprika
kosher salt and cracked black pepper, to taste
1/2 C. breadcrumbs
1 bay leaf
Preheat oven to 375 degrees.
Place a heavy bottomed sauce pan on medium heat, add 6 Tbsp. butter and small amount of oil (helps butter not get too brown). Once butter is melted, add onions and cook for 5-7 mins. until onions are tender but without color. Add garlic and cook for another minute. Slowly add, while stirring, the flour (forming roux) and cook mixture for 10 minutes, stirring often. Roux should remain white. Add sherry and stir, cook for another minute. Slowly add hot milk as you stir the roux, incorporate fully. Add bay leaf and increase heat, bring the white sauce just to the boil while stirring. Reduce heat to medium and add both cheeses, continuously stirring. Add paprika and correct seasoning with salt and pepper. Remove from heat and keep warm, stir from time to time. Discard bay leaf when ready to assemble casserole.
Put large pot of salted water over high heat and bring to a rolling boil. Add cavatappi and cook until "al dente", about 8 minutes. Drain well and reserve.
Butter a large casserole dish. Add enough pasta to almost fill. Add lobster meat and pour cheese sauce over pasta, mix well. Top casserole with breadcrumbs and dot entire top of casserole with remaining butter. Drizzle a small amount of olive oil over and place into oven and cook for 30-35 minutes. Casserole should be bubbling and golden brown on top. If you want a deeper brown top, place under broiler for a couple of minutes until desired color. Serve and enjoy!
Weekly Menu Nov. 19th - Nov. 27th
Saturday- Steakhouse Dinner Night with the Giglio's
Wedge Salad with Teardrop Tomatoes, Crumbled Gorgonzola, and Bacon
Oven Roasted NY Strip Steak, Cabernet-Herb Butter
Lobster Mac 'n' Cheese
Roasted Asparagus with Garlic
Creme Brulee
Sunday - Breakfast for Dinner Night
Vegetable Frittata
Potatoes with Red Peppers and Onions
Baby Greens Salad with a Grainy Dijon Vinaigrette
Monday-
Mystery Night - The Girls are on there own
Tuesday-
Clean out the Frig Night
Wednesday - Sunday -
Thanksgiving Holiday Dinners. I am being treated as a guest at each dinner. The Chef is off, very cool!!!
Wedge Salad with Teardrop Tomatoes, Crumbled Gorgonzola, and Bacon
Oven Roasted NY Strip Steak, Cabernet-Herb Butter
Lobster Mac 'n' Cheese
Roasted Asparagus with Garlic
Creme Brulee
Sunday - Breakfast for Dinner Night
Vegetable Frittata
Potatoes with Red Peppers and Onions
Baby Greens Salad with a Grainy Dijon Vinaigrette
Monday-
Mystery Night - The Girls are on there own
Tuesday-
Clean out the Frig Night
Wednesday - Sunday -
Thanksgiving Holiday Dinners. I am being treated as a guest at each dinner. The Chef is off, very cool!!!
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