3 leeks, whites only
4 carrots, cut into 1" pieces
4 celery ribs, cut into 1" pieces
4 garlic cloves, minced
1/4 C. olive oil
4 thyme sprigs
2 parsley sprigs
1 bay leaf
ground clove, to taste
3 (15oz.) cans Great Northern White beans
1 Qt. water
salt and pepper, to taste
Garlic Crumb:
4 C. fresh bread crumbs
1/3 C. olive oil
1 Tbsp. chopped garlic
1/4 C. parsley, chopped
Preheat oven to 350 degrees F.
Slice the leeks lengthwise and cut into 1/2" pieces, wash very well and pat dry. In a large heavy pot, over medium heat; add oil. Sweat leeks, carrots, celery, and garlic until vegetables start to soften. Add herb sprigs, bay leaf, and clove. Cook another 15 minutes until vegetables start to turn golden. Add beans, stir; add water. Simmer partially covered, stirring occasionally until carrots are tender, but not falling apart, about 15-20 minutes.
Meanwhile; in a mixing bowl toss breadcrumbs with the oil, garlic, and salt and pepper. Spread evenly on a baking sheet and put into the oven. Cook for 12-15 minutes stirring once until golden brown. Remove, cool and toss with parsley. Reserve for service.
Go back to pot and discard herb sprigs and bay leaf. With a potato masher or the back of a spoon, mash some of the beans to thicken the broth. Adjust seasonings with salt and pepper. Spoon soup into warm bowls and top with garlic crumble, serve and enjoy!
Monday, January 23, 2012
Sunday, January 22, 2012
Pasta with Lentils and Kale
1/2 C. French green lentils
2 C. water
salt and fresh cracked black pepper, to taste
6 Tbsp. olive oil
1 large onion, finely chopped
12 oz. kale
1 # penne rigate
grated fresh Parmigiano-Reggiano, to taste
Simmer lentils in the 2 C. water with salt in a 1 qt. sauce pan, uncovered. Cook until lentils are tender but not falling apart, about 20 minutes.
While lentils simmer, heat 3 Tbsp. olive oil in a 12" skillet until hot. Add onions, stir and cook for a minute. reduce heat, cover and cook for 20 minutes, stirring occasionally. Uncover, increase heat and cook until golden brown.
While onions are cooking, cut out and discard stems and center ribs from kale. Cook kale in a large 8 qt. pot of boiling salt water, uncovered until just tender, 5-8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
Coarsely chop kale and add to the onions along with lentils. Add some of the liquid from the lentils. Simmer stirring for a minute. Correct seasoning with salt and pepper, if needed.
Add pasta to the boiling water you cooked the kale in and cook uncovered until al dente, about 8 minutes. Drain pasts in colander and add to lentil mixture along with some of the pasta liquid to keep pasta moist.
Toss with remaining olive oil and fresh cracked black pepper. Serve on warm plates and top with fresh grated cheese. Enjoy!
2 C. water
salt and fresh cracked black pepper, to taste
6 Tbsp. olive oil
1 large onion, finely chopped
12 oz. kale
1 # penne rigate
grated fresh Parmigiano-Reggiano, to taste
Simmer lentils in the 2 C. water with salt in a 1 qt. sauce pan, uncovered. Cook until lentils are tender but not falling apart, about 20 minutes.
While lentils simmer, heat 3 Tbsp. olive oil in a 12" skillet until hot. Add onions, stir and cook for a minute. reduce heat, cover and cook for 20 minutes, stirring occasionally. Uncover, increase heat and cook until golden brown.
While onions are cooking, cut out and discard stems and center ribs from kale. Cook kale in a large 8 qt. pot of boiling salt water, uncovered until just tender, 5-8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
Coarsely chop kale and add to the onions along with lentils. Add some of the liquid from the lentils. Simmer stirring for a minute. Correct seasoning with salt and pepper, if needed.
Add pasta to the boiling water you cooked the kale in and cook uncovered until al dente, about 8 minutes. Drain pasts in colander and add to lentil mixture along with some of the pasta liquid to keep pasta moist.
Toss with remaining olive oil and fresh cracked black pepper. Serve on warm plates and top with fresh grated cheese. Enjoy!
Brown Rice, Vegetables, and Mushroom Ragu with Chicken
4 Tbsp olive oil
1 C. Brown Rice
2+ C. Chicken stock
1 C. cremini mushrooms, sliced
3 garlic cloves, minced
1 medium onion, diced
1 medium carrot, diced
1/2 C. green peas
1# skinless boneless chicken thighs, cut into 1/2" pieces
3/4 tsp. chopped rosemary
3 Tbsp. balsamic vinegar
1 (28oz.) can chopped tomatoes with juice
6 C. baby arugula
fresh grated parmigiano-reggiano, to taste
Heat medium pot over high heat. Add 2 Tbsp. olive oil, heat until shimmering. Add rice and stir. Heat for 2 minutes, stirring constantly. Add bay leaf and stock. Season with salt and pepper, liquid should taste like soup. Bring to a boil, cover and reduce heat. Cook until rice is tender 35-40 minutes. After 20 minutes check and add additional stock if needed. Once done, remove from heat and let steam covered for later.
Heat 2 Tbsp. oil in a 12" heavy skillet over med-high heat until shimmering. Season chicken with salt and fresh cracked black pepper and cook, stirring occasionally until golden, about 3 minutes. Transfer chicken with a slotted spoon to a bowl. Reduce heat to medium, add onions and carrots; cook until softened, about 3 minutes. Add mushrooms, garlic, rosemary. Season with salt and pepper to taste. Cook for about 4 minutes, until mushrooms are soft. Add vinegar, reduce to almost evaporated. Add chicken, peas, and tomatoes with juice. Cook until sauce thickens, about 15 minutes. Add arugula to sauce and stir until wilted.
On warm plates serve portion of rice and spoon ragu over. Top with fresh grated cheese. Serve and enjoy!
1 C. Brown Rice
2+ C. Chicken stock
1 C. cremini mushrooms, sliced
3 garlic cloves, minced
1 medium onion, diced
1 medium carrot, diced
1/2 C. green peas
1# skinless boneless chicken thighs, cut into 1/2" pieces
3/4 tsp. chopped rosemary
3 Tbsp. balsamic vinegar
1 (28oz.) can chopped tomatoes with juice
6 C. baby arugula
fresh grated parmigiano-reggiano, to taste
Heat medium pot over high heat. Add 2 Tbsp. olive oil, heat until shimmering. Add rice and stir. Heat for 2 minutes, stirring constantly. Add bay leaf and stock. Season with salt and pepper, liquid should taste like soup. Bring to a boil, cover and reduce heat. Cook until rice is tender 35-40 minutes. After 20 minutes check and add additional stock if needed. Once done, remove from heat and let steam covered for later.
Heat 2 Tbsp. oil in a 12" heavy skillet over med-high heat until shimmering. Season chicken with salt and fresh cracked black pepper and cook, stirring occasionally until golden, about 3 minutes. Transfer chicken with a slotted spoon to a bowl. Reduce heat to medium, add onions and carrots; cook until softened, about 3 minutes. Add mushrooms, garlic, rosemary. Season with salt and pepper to taste. Cook for about 4 minutes, until mushrooms are soft. Add vinegar, reduce to almost evaporated. Add chicken, peas, and tomatoes with juice. Cook until sauce thickens, about 15 minutes. Add arugula to sauce and stir until wilted.
On warm plates serve portion of rice and spoon ragu over. Top with fresh grated cheese. Serve and enjoy!
Saturday, January 21, 2012
Pumpkin Soup
I was at Eastern Market in Detroit a couple of years ago and watched Chef Don Yamauchi of Iridescence at Motorcity Casino do this amazing soup. It's fantastic and considering as I write this it's about 10 degrees out I thought appropriate.
6 servings
3 C. Pumpkin Puree
1/4 C. Carrots, diced
1/4 C. Celery, diced
1/4 C. Onions, diced
1 tsp. Garlic, chopped
3 Tbsp. Butter
2 Tbsp. Olive oil
1 Bay leaf
1 Thyme branch
5 C. Chicken Broth or water
1 C. Heavy whipping cream
All to taste: Salt, black pepper, nutmeg, powdered ginger, cinnamon, honey, ground clove
In a large stock pot, heat oil until hot. Add butter, carrots, celery, onions, and garlic. Caramelize the vegetables giving them a nice brown color. Add pumpkin puree and cook for about 2 minutes. Add chicken broth or water, thyme, bay leaf and cook until vegetables are cooked through and soft enough to puree.
Puree the soup in a blender until smooth and return the mixture to a pot. Add cream and season with salt, pepper and other ingredients to taste. Strain soup through a fine sieve. Serve hot and enjoy!
6 servings
3 C. Pumpkin Puree
1/4 C. Carrots, diced
1/4 C. Celery, diced
1/4 C. Onions, diced
1 tsp. Garlic, chopped
3 Tbsp. Butter
2 Tbsp. Olive oil
1 Bay leaf
1 Thyme branch
5 C. Chicken Broth or water
1 C. Heavy whipping cream
All to taste: Salt, black pepper, nutmeg, powdered ginger, cinnamon, honey, ground clove
In a large stock pot, heat oil until hot. Add butter, carrots, celery, onions, and garlic. Caramelize the vegetables giving them a nice brown color. Add pumpkin puree and cook for about 2 minutes. Add chicken broth or water, thyme, bay leaf and cook until vegetables are cooked through and soft enough to puree.
Puree the soup in a blender until smooth and return the mixture to a pot. Add cream and season with salt, pepper and other ingredients to taste. Strain soup through a fine sieve. Serve hot and enjoy!
Weekly Menu- Jan. 21th - Jan. 27th
Saturday-
Dinner with Jeff and Jeanne at EL Barzon, Detroit (half the menu is authentic Mexican cuisine and the other half classic Italian, a great place)
Sunday-
Pasta with Lentils and Kale
Baby Greens Salad with Shaved Carrot and Fennel, Herb Vinaigrette
Monday-
Grilled Berkshire Pork Chops with a Peach-Bourbon Glaze
Oven Roasted Sweet Potatoes with Thyme
Sauteed Spinach with Bacon and Shallots
Tuesday-
Brown Rice, Vegetables, and Mushroom Ragu with Chicken
Wednesday-
Sausage and Broccoli Rabe Lasagna
Romaine Salad with Creamy Garlic Dressing
Thursday-
Stuffed Flounder with Crab
Quinoa with Sweet Peas and Mint
Arugula Salad with a Honey-Lemon Vinaigrette
Friday-
"Smorgasbord Night" - Let's clean out the frig. and see what we get
Dinner with Jeff and Jeanne at EL Barzon, Detroit (half the menu is authentic Mexican cuisine and the other half classic Italian, a great place)
Sunday-
Pasta with Lentils and Kale
Baby Greens Salad with Shaved Carrot and Fennel, Herb Vinaigrette
Monday-
Grilled Berkshire Pork Chops with a Peach-Bourbon Glaze
Oven Roasted Sweet Potatoes with Thyme
Sauteed Spinach with Bacon and Shallots
Tuesday-
Brown Rice, Vegetables, and Mushroom Ragu with Chicken
Wednesday-
Sausage and Broccoli Rabe Lasagna
Romaine Salad with Creamy Garlic Dressing
Thursday-
Stuffed Flounder with Crab
Quinoa with Sweet Peas and Mint
Arugula Salad with a Honey-Lemon Vinaigrette
Friday-
"Smorgasbord Night" - Let's clean out the frig. and see what we get
Saturday, January 14, 2012
Weekly Menu- Jan. 14th - Jan. 20th
Saturday-
Roasted Vegetable, Bean and Potato Enchiladas
Refried Black Beans
Cilantro Rice
Sunday-
Balsamic Glazed Pork Loin with Roasted Seckel Pears
Fingerling Potatoes with Rosemary
Baby Greens Salad with a Grainy Mustard Vinaigrette
Monday-
Pan Seared Jumbo Shrimp with Garlic Butter
Lemon & Thai Basil Quinoa
Broccoli Florets with Shaved Onions
Tuesday-
Grilled Salmon with Asian Spices
Brown Rice with Peas
Steamed Green Beans
Wednesday-
Roasted Airline Breast of Chicken with Spicy Tomato sauce
Pasta with Olive Oil and Parmesan
Chopped Salad with Italian Herb Vinaigrette
Thursday-
"Left-Over Night"
Friday-
"Steak and Martini Night"
Porterhouse Steak
Sauteed Mushrooms
Wedge Salad with Gorgonzola, Grape Tomatoes, and Red Onion
Monday, January 9, 2012
Turkey Cutlets in an Anchovy Butter Sauce
The anchovy paste really "kicks this one up a notch". It adds a depth and dimension of flavor to the turkey, which let's face it, is not one of the most flavorful birds. Serve this with a good helping of steamed fresh green beans and you're off to the races. Enjoy!
1/2 C. all purpose flour
2# turkey breast
3 Tbsp. olive oil
1 large shallot, minced
1 C. dry white wine
2 tsp. anchovy paste (if you can't find, just finely mince some fillets)
3 Tbsp. unsalted butter
2 Tbsp. chopped chives
Cut turkey across the breast into 1" thick sliced. Between two sheets of plastic wrap pound each piece of turkey with kitchen mallet (bottom of a small saute pan works great too) until 1/3" thickness. Reserve cutlets to the side.
Stir together flour and 1/2 tsp. each of salt and pepper. Pat cutlets dry, dredge in flour and shake off excess. Heat oil in a large heavy skillet over med-high heat until shimmering. Saute turkey in batches, turning once until golden brown on each side and cooked through, about 4 minutes per batch. Transfer to a new plate and keep warm, loosely covered with foil.
In the same pan add remaining oil and brown the shallots, stirring often, about 2 minutes. Add wine and bring to the boil, stirring and scrapping up the brown bits on the bottom of the pan, reduce liquid to 1/3 cup volume. Remove from the heat and whisk in anchovy paste, butter, and chives until completely incorporated. Return cutlets to the pan with any juices from the plate and turn to coat. Serve on a warm plate and enjoy!
1/2 C. all purpose flour
2# turkey breast
3 Tbsp. olive oil
1 large shallot, minced
1 C. dry white wine
2 tsp. anchovy paste (if you can't find, just finely mince some fillets)
3 Tbsp. unsalted butter
2 Tbsp. chopped chives
Cut turkey across the breast into 1" thick sliced. Between two sheets of plastic wrap pound each piece of turkey with kitchen mallet (bottom of a small saute pan works great too) until 1/3" thickness. Reserve cutlets to the side.
Stir together flour and 1/2 tsp. each of salt and pepper. Pat cutlets dry, dredge in flour and shake off excess. Heat oil in a large heavy skillet over med-high heat until shimmering. Saute turkey in batches, turning once until golden brown on each side and cooked through, about 4 minutes per batch. Transfer to a new plate and keep warm, loosely covered with foil.
In the same pan add remaining oil and brown the shallots, stirring often, about 2 minutes. Add wine and bring to the boil, stirring and scrapping up the brown bits on the bottom of the pan, reduce liquid to 1/3 cup volume. Remove from the heat and whisk in anchovy paste, butter, and chives until completely incorporated. Return cutlets to the pan with any juices from the plate and turn to coat. Serve on a warm plate and enjoy!
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