tag:blogger.com,1999:blog-73361180243093710622024-02-07T08:22:32.538-05:00pantry2plateAnonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-7336118024309371062.post-11439992516040270142011-11-02T17:14:00.000-04:002011-11-02T17:14:40.460-04:00Gluten Free Angel Hair Pasta with Roasted Garlic & Mushroom Pumpkin SauceI could only think of pumpkin on Halloween night which turned out to work in my favor. I had seen a recipe for a pumpkin lasagna that sounded fantastic so I went to the drawing board with what I had in my pantry. The end result was a creamy, well-balanced pumpkin sauce accented with roasted garlic and flecked with roasted mushrooms. I’ll be making this one over and over this fall.<br />
<br />
<em><strong>Ingredients:</strong></em><br />
1 pint crimini mushrooms, sliced<br />
1 head of garlic, still in paper<br />
8 leaves of fresh sage, diced<br />
3 strips of thick cut bacon, diced into bit sized pieces<br />
1 can pumpkin puree or 1 cup fresh puree<br />
1 cup milk<br />
1/4 cup chicken stock<br />
1/4 tsp nutmeg<br />
1/2 cup grated Parmesan cheese and more for topping<br />
1 package brown rice angel hair pasta<br />
4 stems chives, diced for topping<br />
<br />
<em><strong>Preperation:</strong></em><br />
Set oven to 350°. Arrange sliced mushrooms on a baking sheet and toss in 1 tbsp olive oil with 2/3′s of the chopped sage, salt and pepper. Chop the top off of the garlic head, place on roasting pan and then top with about 1 tbsp olive oil. Roast for about 25-30 minutes or until garlic is soft to the touch. Stir mushrooms occasionally.<br />
Meanwhile, pan fry the bacon in a large skillet. Once crisp, transfer to a paper towel lined plate to drain. Leave the drippings and add the pumpkin to the skillet over low heat. Use a wooden spoon to stir and pick up the brown bits from the bottom of the pan. Next add in the roasted mushrooms, bacon, remaining sage, milk and chicken stock. Stir to combine. Dice up 1-2 cloves of the roasted garlic and add to sauce.<br />
Cook the brown rice pasta to just under al dente. Drain and add directly to skillet with sauce. Add the parmesan cheese and use tongs to combine the pasta and sauce over low heat. Plate in serving bowls, sprinkle with a little extra cheese and the diced chives. Enjoy!<br />
<br />
<a href="http://pantry2plate.files.wordpress.com/2011/11/glutenfreepumpkin-pasta-copy.jpg"><img alt="" class="alignleft size-large wp-image-643" height="573" src="http://pantry2plate.files.wordpress.com/2011/11/glutenfreepumpkin-pasta-copy.jpg?w=483&h=573" title="glutenfreepumpkin pasta copy" width="483" /></a>Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com2tag:blogger.com,1999:blog-7336118024309371062.post-50325403984024168912011-10-06T16:31:00.000-04:002011-10-06T16:31:14.065-04:00Cinnamon Honey Sweet Potato Pie<h1 class="entry-title"> <a href="http://hillsandheights.org/2011/09/21/saturdays-basket-cinnamon-honey-sweet-potato-pie/"><br />
</a> </h1><div style="text-align: left;"><a href="http://hillsandheights.org/2011/09/21/saturdays-basket-cinnamon-honey-sweet-potato-pie/sweetpotatopie/" rel="attachment wp-att-13807"><img alt="Cinnamon Honey Sweet Potato Pie" class="aligncenter size-medium wp-image-13807" height="315" src="http://hillsandheights.org/wp-content/uploads/2011/09/sweetpotatopie-420x315.jpg" width="420" /></a> </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">A classic recipe emerged from a trip to the local Farmer's market. Walnut Hill Farm had a plethora of earthy, massive sweet potatoes spilling out of buckets on the table so I picked up a few to work with. I also made a stop by one of my favorite vendors, <a href="http://www.themarketumbrella.com/vendors_SDTC.html">Alfredo’s Honey</a>, and picked up a tub of whipped cinnamon honey (I think I am working on my 7th tub from him). The two market picks just seem to be a marriage made in heaven, right? Having not made a sweet potato pie before, I did a little research online and found a <a href="http://www.suntimes.com/recipes/pies/572978,foo-nws-bhoney26r1.recipe">recipe</a> that seemed to be in-line with what I had in the pantry and what I had picked up from the market. I modified it slightly by using a homemade gluten-free crust which will be featured on <a href="http://glutenfreerichmond.com/">glutenfreerichmond.com</a>, my new website created with a fellow Richmonder and lover of all things tasty and gluten-free. I also changed up the cinnamon portions since I was working with a cinnamon flavored honey. Here’s my take:</div><br />
<strong>Cinnamon Honey Sweet Potato Pie</strong><br />
<em>Filling Ingredients:</em><br />
<span id="more-13806"></span><br />
2 large, roasted sweet potatoes removed from skin (about 3 cups)<br />
3 eggs, slightly beaten<br />
1/3 cup Alfredo’s local cinnamon honey<br />
1 teaspoon ground cinnamon<br />
½ teaspoon salt<br />
1/3 teaspoon ground ginger<br />
½ teaspoon allspice<br />
½ teaspoon nutmeg<br />
½ cup melted butter<br />
<br />
<em>Preparation:</em><br />
Start by dry roasting the sweet potatoes on a baking sheet in an oven set to 375° for about 50-60 minutes or until soft to the touch. Once cooled, scrape flesh from skin and place into a food processor, pulse until broken down. Add remaining ingredients, except butter and pulse until smooth. With the food processor on, drizzle in melted butter until combined.<br />
<br />
Fill a par-baked, gluten-free pie crust (will fill a 10″ pie) and bake at 350° for 35 minutes. A knife inserted into the center should come out clean or the center of the pie should spring back when touched.Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-57453989285148698692011-09-08T10:11:00.002-04:002011-09-08T10:11:58.141-04:00Italian Style Brisket and Zucchini StackersA modified take on Tyler Florence’s brisket recipe and a side dish to complement any entree…<br />
<em><strong>Italian Style Brisket</strong></em><br />
<em>Ingredients:</em><br />
4 Roma tomatoes, halved<br />
8 springs fresh thyme<br />
1 garlic cloves, smashed and finely minced<br />
1/4 teaspoon kosher salt, plus more for seasoning<br />
4 sprigs fresh rosemary, needles striped from the stem and chopped<br />
1/4 cup extra-virgin olive oil<br />
2 lb brisket<br />
Fresh cracked black pepper<br />
6 basil leaves, shredded<br />
2 cups carrots, rough cut<br />
2 celery stalks, rough cut<br />
2 small white onion, quartered<br />
1 cups dry red wine<br />
1 (16-ounce) can whole tomatoes with basil<br />
1 handful fresh flat-leaf parsley leaves<br />
2 bay leaves<br />
1/4 tsp crushed red pepper flakes (optional)<br />
<em>Preparation:</em><br />
Preheat oven to 300°. Half Roma tomatoes, season with salt and pepper and place thyme stems directly over each half. Drizzle with olive oil and oven roast for about 25-30 minutes or until edges brown lightly.<br />
Kick the heat up on oven to 325°. Combine the chopped rosemary leaves with 1/8 cup olive oil, finely minced garlic, 1/4 tsp kosher salt and about 1/8 tsp fresh cracked black pepper to make a thick paste. In a dutch oven or heavy-bottomed large pot, add olive oil to coat bottom. Season all sides of the brisket with salt and pepper and add to hot oil to brown.<br />
<a href="http://pantry2plate.wordpress.com/?attachment_id=13447" rel="attachment wp-att-13447"><img alt="" height="315" src="http://hillsandheights.org/wp-content/uploads/2011/08/brisket3-420x315.jpg" width="420" /></a><br />
Once a good color has formed on all sides, cut the heat and evenly coat the top of the brisket with the rosemary paste mixture. Next add roasted tomatoes (with thyme stems), basil, carrots, celery, onion, canned tomatoes, wine, bay and top with parsley and more rosemary if you have it.<br />
<a href="http://pantry2plate.wordpress.com/?attachment_id=13448" rel="attachment wp-att-13448"><img alt="" height="315" src="http://hillsandheights.org/wp-content/uploads/2011/08/brisket1-420x315.jpg" width="420" /></a><br />
Top dutch oven with a lid or wrap tightly with aluminum foil. Transfer to oven for 3-4 hours cooking time, baste with sauce every 30 minutes. If liquid drops too low, add beef stock or water in small increments to keep the brisket mostly covered.<br />
Once cooked, transfer the brisket to a cutting board to rest for 10 minutes. Return pot to stove top, set the heat to low and use a hand blender to blend all ingredients thoroughly (remove bay leaves and herb stems first). Add 1/4 tsp fresh red pepper flakes for a spicy kick (optional).<br />
<a href="http://pantry2plate.wordpress.com/?attachment_id=13449" rel="attachment wp-att-13449"><img alt="" height="336" src="http://hillsandheights.org/wp-content/uploads/2011/08/brisketfinal.jpg" width="396" /></a><br />
Serve sauce along side sliced brisket and use it in the side dish…<br />
<em><strong>Zucchini Stacks</strong></em><br />
<em>Ingredients:</em><br />
1 ‘One Ball’ zucchini, 1/4″ slices<br />
1 red pepper, sliced in rings<br />
1 green pepper, sliced in rings<br />
1 tbsp olive oil<br />
1/4 tsp red pepper flakes<br />
salt and pepper<br />
1 cup homemade tomato sauce<br />
1/2 cup shredded mozzarella<br />
1/4 cup grated Parmesan<br />
<a href="http://pantry2plate.wordpress.com/?attachment_id=13451" rel="attachment wp-att-13451"><img alt="" height="336" src="http://hillsandheights.org/wp-content/uploads/2011/08/zucchinilayers1.jpg" width="385" /></a><br />
Season the sliced vegetables with olive oil, red pepper flakes and salt and pepper. Grill them on medium-hi until grill marks form, flipping once.<br />
<a href="http://pantry2plate.wordpress.com/?attachment_id=13450" rel="attachment wp-att-13450"><img alt="" height="420" src="http://hillsandheights.org/wp-content/uploads/2011/08/zucchinilayers2-315x420.jpg" width="315" /></a><br />
Next, transfer to an oiled baking dish by stacking the vegetables – zucchini on the bottom, topped with the pepper rings. Cover each stack with tomato sauce, top evenly with cheeses and bake until the brown and bubbly.<br />
<a href="http://pantry2plate.wordpress.com/?attachment_id=13452" rel="attachment wp-att-13452"><img alt="" height="315" src="http://hillsandheights.org/wp-content/uploads/2011/08/zucchinilayersfinal-420x315.jpg" width="420" /></a><br />
Given the current power outage due to Irene, I cooked mine covered with foil on the grill and it took about 20 minutes.<br />
The braised brisket becomes very tender after hours of cooking and absorbs a punch of flavor from the wine and roasted tomatoes. They really work together, the sauce and the brisket, each lending their flavors to the other. Even when topped with the rich tomato sauce, the veggies hold their own earthy flavors. The zucchini resembles a pumpkin in looks, taste and seeds which can be removed if you are not a fan. I think I’ll pick up a few more next week at the Farmer’s Market, stuff them with a bacon and grain combination and roast them…Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-22801540183708477922011-07-07T12:43:00.000-04:002011-07-07T12:43:03.275-04:00Pesto and Goat Cheese SpreadI started salivating earlier this week, dreaming up all of the wonderful treats I could make with a nice crusty baguette and a fresh bunch of basil that I brought home from our local Farmer's Market. I came back to a go-to dip that hits the spot all summer long. <span id="more-12586"></span> Rarely do I go without homemade pesto in my kitchen, especially when I can buy basil in bulk and make tons to freeze. So, with the two huge bunches I picked up and a tasty roll of black peppered goat cheese, I put together a fresh, bright dish that would be a perfect summer evening snack or compliment to any Sunday brunch. <br />
<br />
<em><strong>Pesto</strong></em><br />
<em>Makes about 2 cups<strong><br />
</strong></em><br />
4 handfuls fresh basil leaves<br />
1/2-2/3′s cup toasted, unsalted walnuts<br />
1 wedge parmigiano reggiano<br />
extra virgin olive oil<br />
1/2 tsp garlic salt<br />
1/4 tsp fresh cracked black pepper<br />
pinch salt<br />
Pulse all ingredients in a processor except oil until chunky. Next, slowly drizzle in the olive oil – add as much oil as needed to get to the right consistency. I tend to keep it a bit tight because you can always add a little more oil to each dish when using the pesto and for the purposes of a dip, the less oil the better.<br />
<br />
<strong>Pesto and Goat Cheese Dip</strong><br />
<em>Servings: 4-6</em><strong><br />
</strong><br />
Remove all but 2 tbsps of pesto in processor and store separately. To the processor, add zest and juice of 1/2 lemon and 4 oz of black peppered goat cheese. Blend until creamy. The black peppered goat cheese adds a sharp tang to the dip which is balanced out by the freshness of the lemon. Transfer to a serving dish and serve with toasted, oiled baguette rounds.<br />
<a href="http://hillsandheights.org/2011/07/05/saturdays-basket-pesto-and-goat-cheese-dip/annab-baguette/" rel="attachment wp-att-12588"><img alt="" class="aligncenter size-medium wp-image-12588" height="315" src="http://hillsandheights.org/wp-content/uploads/2011/07/annaB-baguette-420x315.jpg" width="420" /></a><br />
<a href="http://annabglutenfree.com/">Anna B’s gluten-free baguette</a> had the perfect texture for this dip. Toasted on a low heat with extra virgin olive oil and a pinch of salt, the crusty outside and slightly chewy inside made for a great base to the creamy, sharp flavors of the pesto and goat cheese.<br />
<a href="http://hillsandheights.org/2011/07/05/saturdays-basket-pesto-and-goat-cheese-dip/goat-cheese-and-basil-dip2/" rel="attachment wp-att-12589"><img alt="" class="aligncenter size-medium wp-image-12589" height="315" src="http://hillsandheights.org/wp-content/uploads/2011/07/goat-cheese-and-basil-dip2-420x315.jpg" width="420" /></a><br />
Not only did the basil provide a summer fresh taste, but the pale, vertical blooms made a modern and fragrant bouquet for the kitchen.<br />
<a href="http://hillsandheights.org/2011/07/05/saturdays-basket-pesto-and-goat-cheese-dip/basil-bouquet/" rel="attachment wp-att-12590"><img alt="" class="aligncenter size-medium wp-image-12590" height="420" src="http://hillsandheights.org/wp-content/uploads/2011/07/basil-bouquet-315x420.jpg" width="315" /></a>Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-5412011147115052042011-06-24T11:16:00.000-04:002011-06-24T11:16:02.316-04:00Tender Mock Steak with Fried Green Tomatoes and Garlic Leek Cream SauceWe picked up green tomatoes from Walnut Hill Farm at our local farmer's market just before they ran out and I am so glad we did because I was ready for a southern fried treat.<span id="more-12377"></span> We also headed over to <a href="http://www.victoryfarmsinc.com/">Victory Farms</a> and grabbed a bunch of leeks and a garlic bulb from <a href="http://fertilecrescentfarm.com/">Fertile Crescent</a>. The last stop was back to <a href="http://deerrunfarmofamelia.drupalgardens.com/">Deer Run Farm of Amelia</a> where we picked up an interesting cut of meat – Mock Tender Steak which, unlike it’s name suggests, is not inherently tender. We were given some great info on the cut and told to marinate, so marinate we did! Here’s how we pulled it all together:<br />
<br />
<em><strong>Gluten-Free Fried Green Tomatoes</strong></em><br />
2 sturdy green tomatoes, sliced thick<br />
1/2 cup buttermilk<br />
1 egg<br />
1/2 cup Gluten-Free Breadcrumbs (suggested to me by a fantastic Forest Hill neighbor!)<br />
3 tbsp gluten free all purpose flour<br />
3 stems of thyme<br />
kosher salt<br />
pepper<br />
After slicing the tomatoes, set up the dredging stations by grabbing two shallow bowls. In one bowl, combine buttermilk, egg and pinch of salt and pepper and whisk until combined. In the second bowl, combine breadcrumbs, flour, thyme leaves that have been removed from stems and a pinch of salt and pepper.<br />
<a href="http://hillsandheights.org/2011/06/21/saturdays-basket-steak-with-fried-green-tomatoes-garlic-leek-cream-sauce/breading-station/" rel="attachment wp-att-12378"><img alt="Breading Station" class="aligncenter size-medium wp-image-12378" height="314" src="http://hillsandheights.org/wp-content/uploads/2011/06/breading-station-420x314.jpg" width="420" /></a><br />
<br />
Dredge each tomato slice first in the buttermilk mixture and then in the breadcrumb mixture until well coated (pressing with fingers will help the crumbs to stick). Next, add a few tbsps canola oil to a fry pan and once ripples form on the oil, add the tomatoes two at a time. Cook on each side for about 1-2 minutes until a golden crust forms. Transfer fried tomatoes to a casserole dish and keep warm in the oven until ready to serve.<br />
<br />
<em><strong>Garlic Leek Cream Sauce</strong></em><br />
2 leeks, diced and rinsed<br />
1 clove fresh garlic, diced<br />
1/2-2/3′s cup milk<br />
3 tbsp unsalted butter<br />
2-3 tbsp gluten free all purpose flour<br />
salt and pepper<br />
Start by putting the milk in a sauce pan over low heat to warm slightly. Next, lightly sauté the leeks and garlic in a sauté pan over medium-low heat for just 1-2 minutes. Begin to add the flour 1 tbsp at a time and whisk vigorously until a paste forms. Once a good consistency is reached, raise the heat slightly and slowly add the milk to the sauté pan, whisking as you go. Continue to stir to keep the milk from burning and until the sauce thickens to desired consistency.<br />
<div class="wp-caption aligncenter" id="attachment_12379" style="width: 328px;"><a href="http://hillsandheights.org/2011/06/21/saturdays-basket-steak-with-fried-green-tomatoes-garlic-leek-cream-sauce/cream-sauce1/" rel="attachment wp-att-12379"><img alt="" class="size-medium wp-image-12379" height="420" src="http://hillsandheights.org/wp-content/uploads/2011/06/cream-sauce1-318x420.jpg" width="318" /></a><div class="wp-caption-text">Testing, testing</div></div>When the sauce is ready, you should be able to coat a wooden spoon with the sauce and draw you finger down the back to form a line. At this point remove from heat and strain leeks and garlic from the sauce. Use the spoon to force all the liquid from the vegetables. Discard the leeks and garlic and set sauce aside until ready to serve.<br />
<br />
<em><strong>Tender Mock Steak Marinade</strong></em><br />
1 tbsp extra virgin olive oil<br />
1 cup dry red wine<br />
3 stems rosemary,<br />
1 clove garlic, rough chop<br />
2 stems of thyme<br />
salt & pepper<br />
Combine all ingredients above and add to a plastic ziploc bag. Add the steak and marinate on the counter in a sealed bag for about 20-30 minutes prior to grilling over medium heat for just a few minutes for medium-rare. Be sure to let the steaks rest for at least 5 minutes before serving. The longer you are able to marinate the steaks the more tender they will be but ours had a great texture and the rosemary really permeated the meat.<br />
<a href="http://hillsandheights.org/2011/06/21/saturdays-basket-steak-with-fried-green-tomatoes-garlic-leek-cream-sauce/tendermockandgrntoms/" rel="attachment wp-att-12380"><img alt="Dinner is served!" class="aligncenter size-full wp-image-12380" height="336" src="http://hillsandheights.org/wp-content/uploads/2011/06/tendermockandgrntoms.jpg" width="339" /></a><br />
Drizzle the cream sauce over the warm, fried tomatoes and top with the steak…just try not to go back for seconds on this one!Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-91176555077639092032011-06-15T16:45:00.000-04:002011-06-15T16:45:27.673-04:00Jalapeno Ranch Slaw Burgers<strong><span style="font-weight: normal;">This is a delicious and non-traditional topper for a burger, great crunch and loads of flavor! </span></strong><br />
<br />
<strong>Jalapeno Ranch Slaw Burgers</strong><br />
<strong><em>Slaw</em><br />
</strong><br />
(makes 4-6 servings)<br />
1/2 small red cabbage, shredded<br />
1/2 pint sun gold tomatoes, quartered<br />
2 tbsp fresh chopped parsley<br />
3 spring onions, greens and whites diced<br />
<em><strong>Dressing:</strong></em><br />
(makes 1 cup – save remainder to top salads, sandwiches, eggs, chips, chicken, what have you…)<br />
1/2 cup Greek yogurt<br />
1/2 cup buttermilk<br />
1 tsp fresh chopped chives<br />
1 tsp fresh parsley, chopped<br />
1/2 tsp fresh dill, chopped<br />
1/2 tsp garlic salt<br />
1/4 tsp pepper<br />
1 jalapeno, diced<br />
1 Serrano chili, fresh grated<br />
pinch of salt<br />
In a large bowl, combine cabbage, tomatoes, chives and parsley. Set aside. Combine all ingredients for ranch dressing in a separate bowl, use a <a href="http://www.amazon.com/OXO-20581-Good-Grips-Grater/dp/B00004OCIR?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">hand grater</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B00004OCIR" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> to grate the entire Serrano chili into the dressing. Mix well. For the slaw, add about 1/4 cup of dressing and combine. Add more dressing if desired and finish with a little extra salt and pepper to taste. Cover bowl in plastic wrap and chill in the fridge for at least 20 minutes before serving to let the flavors come together. Store remainder of ranch in a separate, air tight container in the fridge.<br />
<a href="http://hillsandheights.org/2011/06/14/saturdays-basket-jalapeno-ranch-slaw-burgers/jalepeno-ranch-slaw/" rel="attachment wp-att-12288"><img alt="" class="aligncenter size-medium wp-image-12288" height="315" src="http://hillsandheights.org/wp-content/uploads/2011/06/jalepeno-ranch-slaw-420x315.jpg" width="420" /></a><br />
For the burgers, we keep it simple – scant 1/4 tsp garlic salt and 1/4 tsp pepper per 1 lb of meat. Form into patties and add a sprinkle of kosher salt to the outside of the burgers just before grilling. Grill for about 4-5 minutes on each side over 400° grill for medium to medium rare burgers. The Faith Farm ground beef we picked up at the farmer's market came out perfectly - so much flavor for so little work and the burgers were perfectly juicy.<br />
<a href="http://hillsandheights.org/2011/06/14/saturdays-basket-jalapeno-ranch-slaw-burgers/jalepeno-ranch-burger/" rel="attachment wp-att-12289"><img alt="Jalapeno Ranch Slaw Burgers" class="aligncenter size-medium wp-image-12289" height="315" src="http://hillsandheights.org/wp-content/uploads/2011/06/jalepeno-ranch-burger-420x315.jpg" width="420" /></a><br />
<br />
Plate it up on a whole wheat bun with a heaping mound of the Jalapeno Ranch Slaw, nothing else needed!Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-77549604736106500192011-05-25T16:11:00.000-04:002011-05-25T16:11:56.868-04:00Farmer's Market Omelette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KBpGFlNezfxAYeOvQVo8hw7cxV64Cg4AcsMaQKqdF6C_cFalQ1zh9BR1h8WaL3zq5gPLxQzfhVopdwm2r_jmudydjNVuJF3HY_gdDnsu51Gw8jCCMwpTuYVHEwcVlosrr-t1pvnYMjE/s1600/sbomellette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KBpGFlNezfxAYeOvQVo8hw7cxV64Cg4AcsMaQKqdF6C_cFalQ1zh9BR1h8WaL3zq5gPLxQzfhVopdwm2r_jmudydjNVuJF3HY_gdDnsu51Gw8jCCMwpTuYVHEwcVlosrr-t1pvnYMjE/s320/sbomellette.jpg" width="320" /></a></div>It’s so satisfying to bike over to the neighborhood Farmer’s Market to pick up a few fresh ingredients for breakfast. At South of the James you can find every ingredient needed for a hearty, healthy start-to-the-day. My quest started with fresh eggs so I ended up at <a href="http://deerrunfarmofamelia.drupalgardens.com/">Deer Run Farm of Amelia</a> where my husband got a lesson in ground meat for burgers from a friend of the farm (she raved so much about the farm we thought she was an employee) and I learned about their grass-fed, grass-finished beef and the health benefits of eating eggs from their free-range hens. It was a perfect stop, start to finish, so we walked away with a dozen eggs for omelettes and a brochure for ordering ahead for next week.<br />
<br />
Deciding on an omelette was the easy part of the morning, choosing what to fill it with took a little more time. Spinach & mushrooms? Tomatoes and peppers? Luckily, across the way from Deer Run Farm was a group I hadn’t seen before, <a href="http://manakintownespecialtygrowers.com/default.aspx">Manakintowne Specialty Growers</a>. They had a great set up, tables and baskets full of fresh herbs. They also had little bits of information typed out on paper for some of the less recognizable greens, one of which was a few bunches of garlic scapes. The woman manning the table told me they added delicious but mild garlic flavor and were a great accompaniment to spinach or squash. So I grabbed a bunch and went off in search of the final additions – a shiitake mushroom from <a href="http://www.casselmontefarm.com/">Casselmonte Farm</a> (purchased by the ounce), a container of baby squash and zucchini and a bunch of basil from Victory Farms<a href="http://www.victoryfarmsinc.com/csa.aspx/">Victory Farms</a> and finally, some goat cheese from <a href="http://www.sullivanspond.com/">Bonnyclabber Cheese Company</a>.<br />
<br />
Here’s how it all came together:<br />
<br />
<i><b>Farmer’s Market Omelette</b></i><br />
<br />
Prep Time: 5 minutes Cook Time: 10 minutes<br />
Serves: 2<br />
<br />
4 farm fresh eggs<br />
1 tbsp water<br />
1 baby squash, diced<br />
1 baby zucchini, diced<br />
1 shiitake mushroom, diced<br />
2 garlic scapes, bulb discarded and green stem diced<br />
6 basil leaves, sliced in ribbons<br />
salt and pepper<br />
2 ounces goat cheese (or however much or little you like)<br />
Start by heating a non-stick omelette pan that has been sprayed with canola cooking oil over medium-high heat. Add the zucchini, squash and mushrooms to sauté, season with salt and pepper. While the veggies cook, whisk the eggs with water until fully incorporated. Once a good color has developed on the squash, add the chopped garlic and basil and stir to distribute evenly. Cook for an additional minute and then transfer the cooked veggies to a dish and set to the side.<br />
In the same pan, add half the eggs for one omelette and turn the pan to evenly distribute. Using a spatula, skim the outer edge of the pan and force the uncooked egg to the side until all liquid is cooked through. Next, scatter half the sauteed vegetables and herbs in the center of the omelette and top with goat cheese. Using the spatula, gently fold both sides over the center to close and then transfer the omelette to the serving plate. Enjoy while hot!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXqk1l2jw2-nY2HpjzjfSwKajvWrPEFpJ7TSNxOz00tY1Q1q7M_gBTcAtzjJXOFarCjSMEwVLqFgw7FAh9Qz4O_2zsFnZJCFQG4CipoDmfk_2wKQdXaZP_HwGpjGWG3VWa1YRoSUbBaA/s1600/sbomellette2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXqk1l2jw2-nY2HpjzjfSwKajvWrPEFpJ7TSNxOz00tY1Q1q7M_gBTcAtzjJXOFarCjSMEwVLqFgw7FAh9Qz4O_2zsFnZJCFQG4CipoDmfk_2wKQdXaZP_HwGpjGWG3VWa1YRoSUbBaA/s320/sbomellette2.jpg" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-21049169485292087322011-05-17T12:44:00.000-04:002011-05-17T12:44:20.999-04:00Spicy Chicken Lettuce Wraps<strong>Spicy Chicken Lettuce Wraps</strong><br />
Prep time: 10 minutes Cook time: 15 minutes<br />
Serves: 4<br />
<br />
Ingredients: <br />
1 tbsp canola oil<br />
1 boneless, skinless chicken breast, sliced into strips<br />
2 tbsp hoisin sauce<br />
1 tbsp tamari<br />
1 tbsp lite rice wine vinegar<br />
1 tbsp sesame oil<br />
1 jalapeno or bird chili sliced thin<br />
1 red bell pepper, sliced into strips<br />
6 white button mushroom caps, sliced<br />
4 spring onions (whites and greens) diced on the diagonal<br />
2 carrots, shredded<br />
1/2 tin water chestnuts, diced<br />
1 cup shredded cabbage<br />
2 tbsp cilantro, rough chop (and more for garnish)<br />
1/2 tbsp grated ginger<br />
3 cloves garlic, diced<br />
1 head butter leaf or bibb lettuce, core removed and leaves separated and washed<br />
toasted sesame seeds for garnish<br />
<br />
Start by warming canola oil over medium high heat in a large skillet. Season sliced chicken with salt & pepper and brown in skillet. Once browned, transfer to plate and discard any remaining oil in pan. Combine hoisin sauce, tamari, rice wine vinegar and sesame oil and transfer to skillet, reduce heat to medium low. Add jalapeno, red bell pepper, mushrooms, half of the green onions and carrots to soften for about 4-5 minutes. Once softened but still colorful, add cabbage, water chestnuts, cabbage, cilantro, garlic and chicken. Turn to coat in sauce and continue to cook over medium low heat for an additional 2-3 minutes or until heated through.<br />
<br />
Line a serving dish with the lettuce leaves and transfer the spicy chicken mix to the middle of the plate. Top with remaining spring onions, toasted sesame seeds and a garnish of cilantro…serve with Sriracha for an added kick!<br />
<a href="http://hillsandheights.org/2011/05/16/saturdays-basket-spicy-chicken-lettuce-wraps/chicken-lettuce-wraps3/" rel="attachment wp-att-11684"><img alt="" class="size-medium wp-image-11684" height="315" src="http://hillsandheights.org/wp-content/uploads/2011/05/chicken-lettuce-wraps3-420x315.jpg" width="420" /></a>Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-75613443877993175362011-05-11T15:47:00.000-04:002011-05-13T16:31:32.333-04:00Project Garden Grow - Year 2We've really begun to see some of the benefits of moving our herb garden last summer. Even though it was a lot of work, I think it's totally paid off. What do you think?!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziTK-1zywAOm3CcKnaljvDNbAEf0321N2BwPswNYypyqW_U5NED_XOzLQRsyER8q9bGNKg6VhskCBW1Exdz8RdRoG6YbechoasB0cdyoTSFfDAvifqmxXFbbqKyyTAo8F7OzT5-2fTOI/s1600/pgg-yr2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziTK-1zywAOm3CcKnaljvDNbAEf0321N2BwPswNYypyqW_U5NED_XOzLQRsyER8q9bGNKg6VhskCBW1Exdz8RdRoG6YbechoasB0cdyoTSFfDAvifqmxXFbbqKyyTAo8F7OzT5-2fTOI/s400/pgg-yr2+copy.jpg" width="400" /></a></div>Year II-Phase II involves 4 raised garden beds for tomatoes, peppers, cucumbers, greens, etc. So far we have 1 box in, 3 to go. Pics to follow...Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-6529036856305479372011-05-11T15:34:00.000-04:002011-05-13T16:31:30.418-04:00Garlic Cannellini Beans with Fresh SpinachOur local Saturday Farmer's Market is back! My first purchase of the season was a big bag of spinach from <a href="http://broadforkfarm.net/">Broadfork Farm</a> (based in Chesterfield, VA). The leaves were large and tender with a mild but distinctly earthy flavor. The taste made me feel like I was standing in the rows of greens, plucking the foliage straight from the ground to devour on the spot. Loving spinach like I do, it didn’t take me long to decide how to enjoy it and enjoy it quickly!<br />
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<b>Garlic <a href="http://www.amazon.com/Eden-Organic-Cannellini-Kidney-15-Ounce/dp/B000LKX1HI?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cannellini Beans</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B000LKX1HI" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> and Fresh Spinach</b><br />
Prep time: 5 minutes Cook Time: 5 minutes<b> </b><br />
Serves 4<br />
<br />
<b> </b><br />
<b>Ingredients:<br />
</b><br />
1 tbsp extra virgin olive oil<br />
1 can Cannellini Beans, rinsed and drained<br />
1 clove garlic, minced<br />
1/4 cup grape tomatoes, quartered<br />
2 handfuls fresh spinach, washed and dried<br />
salt & pepper<br />
1 tbsp fresh basil chiffonade<br />
<br />
<b>Preparation:</b><br />
In a <a href="http://www.amazon.com/Cuisinart-Multiclad-Stainless-2-Quart-Helper/dp/B0009W38OY?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">sauté pan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B0009W38OY" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, heat oil over medium heat. Add the beans to warm, stirring occasionally. Once warmed through, add minced garlic, tomatoes and spinach. Use kitchen tongs to ‘toss’ the mixture together and flavor with salt and pepper. Lower heat and cover with lid for 3-5 minutes (just long enough to let the spinach reduce). Pile on the basil, give a final toss and serve warm…drizzle with another swirl of olive oil and a sprinkle of Parmesan for a little extra kick.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NTFfphLo1NU4WKdXW2rkz3HuWhPwW5_F5TRq1zjsKjmmM8dzdTcrt8zS1VDXJZJCk2_blzeU6BvOYmD3eyey0TPPodQbifR4J9YJo6pmFDZfvTh4iYjGjmWyYbaADKg4Iq62UdgdI6s/s1600/spinach+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NTFfphLo1NU4WKdXW2rkz3HuWhPwW5_F5TRq1zjsKjmmM8dzdTcrt8zS1VDXJZJCk2_blzeU6BvOYmD3eyey0TPPodQbifR4J9YJo6pmFDZfvTh4iYjGjmWyYbaADKg4Iq62UdgdI6s/s320/spinach+007.jpg" width="320" /></a></div><br />
<a href="http://hillsandheights.org/2011/05/10/saturdays-basket-garlic-cannellini-beans-and-fresh-spinach/spinach-007/" rel="attachment wp-att-11587"></a>Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-65806426689112016602011-04-27T15:10:00.000-04:002011-04-27T15:10:20.883-04:00Sweet Honey Ham Pizza with Fig Jam and Carmelized Shallots<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFnjeiwz10Mz1WpP8ehy4c_zA2Q8U7Mrhe_OBKtRtEr1V1I11FxpsEiMfhCaruBnfsz-1xMv8qVbEFCrIV7B_rCFeRbvDASrtw2P0rCNznNbxy1Ei19mmiE3iBxfrndDA5fQiR8Mv9x4/s1600/easterpizzablog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Like many in the South, we had a delicious spiral-cut honey ham glazed in a honey mustard mixture for our Easter dinner. I look forward to it every year, mainly because there are lots of leftovers and since Easter was at my house this year, those leftovers were mine all mine! I did (begrudgingly) share with my husband this time around and with his love of all things pizza and my love of new recipes, we came up with a good use for the mounds of ham left in the fridge. Honey ham pizza, who knew?! I added a few other items that have become staples in my house because they are tasty and can help to create some pretty fantastic dishes: fig spread and shallots. I first had <a href="http://www.amazon.com/Dalmatia-Dried-Fig-Spread-Orange/dp/B0002LY6WA?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">fig spread</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B0002LY6WA" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> smeared over a hard, sharp Parmesan and served with wheat crackers. It is perfectly sweet with a melt in your mouth texture which compliments lots of cheeses. Shallots are a no-brainer. They are a little milder than a regular onion and truthfully, I think I like them most for their compact size. Usually one or two are the perfect amount for any dish which means no leftover, diced up, ready-to-dry out onion pieces to store. But I digress...onto the pizza compilation!<br />
<br />
<br />
Homemade pizza dough:<br />
<br />
1 1/2 cups water (80°-90°)<br />
1 1/2 tsp honey<br />
2 tsp salt<br />
2 tbsp extra virgin olive oil <br />
4 cups bread flour<br />
2 1/4 tbsp active yeast <br />
<br />
Mix, knead and rise in a bread maker or add the above ingredients in a stand mixer with dough hook. Mix until combined, cover with a damp towel in warm spot to rise. Deflate dough and form into rounded disk. Cut in 1/2 for two 12" pizzas. To make a pizza round, form back into rounded disk on a floured surface. Using fingertips. press edges out all the way around the outer edge, rotating the dough as you press out. Push the center out and repeat pressing edges out until large enough to cover pizza stone or pan without going over.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgPU48g_1VC7o0cpAPSeGm82lBYpRzJBxRxkwdThovymevh0Q_Y7lv3YnXJIRAbuupSmd6QFPOKtppodjNoUDLWfNa_BcRgJvlsr6NrYyUnKbSS-BzXBJDHlXgkVpHy554mZRCNXENFY/s1600/easterpizza4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgPU48g_1VC7o0cpAPSeGm82lBYpRzJBxRxkwdThovymevh0Q_Y7lv3YnXJIRAbuupSmd6QFPOKtppodjNoUDLWfNa_BcRgJvlsr6NrYyUnKbSS-BzXBJDHlXgkVpHy554mZRCNXENFY/s320/easterpizza4.jpg" width="315" /></a></div><span id="goog_1266790456"></span><span id="goog_1266790457"></span><br />
Toppings:<br />
extra virgin olive oil<br />
3 tbsp <a href="http://www.amazon.com/Dalmatia-Dried-Fig-Spread-Orange/dp/B0002LY6WA?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">fig spread</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B0002LY6WA" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1 medium to large shallot, caramelized in olive oil and butter and deglazed with dry white wine (sauté until cooked out)<br />
1/2-1 cup cubed honey ham<br />
3/4 cup pizza cheese blend<br />
2 tbsp freshly grated Parmesan<br />
<br />
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<br />
Transfer formed pizza round to stone or pizza pan. Add 2 turns of extra virgin olive oil and smooth over entire dough surface, including crust. Spread fig jam over pizza, add caramelized shallots, honey ham and cheese. Bake at 400° for about 10 minutes until bubbly in the center. I like to flip the broiler on at the end and get it nice an browned on top...but that's really up to you and your desire for under or over!<br />
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<div class="separator" style="clear: both; text-align: center;"><span id="goog_1266790430"></span><span id="goog_1266790431"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFnjeiwz10Mz1WpP8ehy4c_zA2Q8U7Mrhe_OBKtRtEr1V1I11FxpsEiMfhCaruBnfsz-1xMv8qVbEFCrIV7B_rCFeRbvDASrtw2P0rCNznNbxy1Ei19mmiE3iBxfrndDA5fQiR8Mv9x4/s1600/easterpizzablog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFnjeiwz10Mz1WpP8ehy4c_zA2Q8U7Mrhe_OBKtRtEr1V1I11FxpsEiMfhCaruBnfsz-1xMv8qVbEFCrIV7B_rCFeRbvDASrtw2P0rCNznNbxy1Ei19mmiE3iBxfrndDA5fQiR8Mv9x4/s320/easterpizzablog.jpg" width="239" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com2tag:blogger.com,1999:blog-7336118024309371062.post-72259867431228292011-04-12T12:48:00.000-04:002011-04-12T12:48:04.792-04:00Bloody Mary Flat Iron Steak with Scallion Potato CakesI am in love with Flat Iron Steak. Really. I might marry it. Okay, instead I will marinate it in a bloody mary cocktail blend and grill it to perfection. I actually let this one marinate overnight which is hard for me because I am impatient when it comes to food. It worked in my favor though so maybe I'll take a lesson learned. The meat turned out tender and less tough than it has in the past. The flavor showed the perfect hint of tomato, horseradish and all-around-goodness. I also reserved some of the marinade to reduce with honey and pour over the cakes and steak at the end. Here's the blend I used:<br />
<br />
<u>Spicy Bloody Mary Marinade</u> <br />
<br />
1/2 cup olive oil<br />
1 cup Spicy Hot V8<br />
1 tbsp pickle juice<br />
1/2 lemon, fresh squeezed<br />
2 tsp creamy horseradish <br />
1 tsp celery seed<br />
1 garlic clove, diced<br />
dash of Frank's hot sauce <br />
salt & pepper <br />
<br />
Whisk together all ingredients and set about 1/4 cup aside. Place the flat iron steak in a gallon sized ziploc and pour marinade over, moving around to coat all sides. Place in a shallow dish to prevent spillage and refrigerate overnight, turning once to marinate both sides equally. <br />
<br />
When ready to cook, remove steak from the marinade and pat dry. Grill over medium-high heat for about 5 minutes on each side depending on how well done you prefer your steak. Let rest for 10 minutes and slice on a bias to serve. <br />
<br />
<u>Bloody Mary Steak Sauce</u><br />
<br />
Using the reserved marinade, place in saucepan over medium-high heat and add about 2 tbsp of honey to thicken and sweeten. Bring to boil and then reduce to simmer, whisking often while the steak rests. Serve in a gravy boat for each person to pour over servings.<br />
<br />
<u>Scallion Potato Cakes</u><br />
<br />
6-8 red potatoes<br />
2 scallions, chopped in thin slices<br />
2 tsp creamy horseradish <br />
salt & pepper<br />
1 tbsp extra virgin olive oil <br />
<br />
Boil potatoes with skin-on and in salted water until soft. In a large mixing bowl, mash potatoes, add chopped scallions, horseradish and salt and pepper to taste. Blend until smooth. Using hands, form into patties as you would hamburgers (will make 4-5 cakes). <br />
<br />
In a frying pan over medium heat, add olive oil to warm. Transfer potato cakes to oil and cook until golden brown on both sides, approximately 4-5 minutes per side.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_B8mjJ6rSImsafC9z09Q3kA_6miGqE1R8S06zjM6d1vPgYMb47zH84Km3rqBiSau29vpFmAEFO-4uH2HiOEdli6Y94mhP1GlvoGxneqgOEmgPmAlc-d_fLKjhUIeTpj-L2D13biXF2zc/s1600/bloody+mary+flat+iron+steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_B8mjJ6rSImsafC9z09Q3kA_6miGqE1R8S06zjM6d1vPgYMb47zH84Km3rqBiSau29vpFmAEFO-4uH2HiOEdli6Y94mhP1GlvoGxneqgOEmgPmAlc-d_fLKjhUIeTpj-L2D13biXF2zc/s320/bloody+mary+flat+iron+steak.jpg" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-64712303366301905822011-04-06T13:31:00.000-04:002011-04-06T13:31:59.157-04:00Spicy and Crunchy Peanut Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7kdhQ3MaCjTG3AOD9iEmJgTOW_S6Aku4-nfIzTuZKWLpVocyZp4q8q1Dj8T9LR4kZl_cgJEYLjxi17-DzI1l3eVC1NnT8gbA2zKfJBexG9YZXc4OIRzFJeGA2r5Xr0GJY9wZQ4KIs_4/s1600/peanut+sauce+noodles+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7kdhQ3MaCjTG3AOD9iEmJgTOW_S6Aku4-nfIzTuZKWLpVocyZp4q8q1Dj8T9LR4kZl_cgJEYLjxi17-DzI1l3eVC1NnT8gbA2zKfJBexG9YZXc4OIRzFJeGA2r5Xr0GJY9wZQ4KIs_4/s320/peanut+sauce+noodles+blog.jpg" width="239" /></a></div><br />
For years I've been searching for an Asian inspired noodle recipe with a salty/sweet peanut sauce and, finally, one from <a href="http://www.amazon.com/Barefoot-Contessa-Easy-That-ebook/dp/B004GB0NXS?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ina Garten (Barefoot Contessa)</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B004GB0NXS" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> appeared on Food Network . I tried her version first and then adjusted the ingredients according to my own tastes and preferences. I've made this dish several times now and each time someone has asked me for the recipe, which is my own personal gauge of a successful conversion, so I figured it was time to share.<br />
<br />
<br />
Below is a list of the ingredients I use to make the recipe gluten-free, the first of which is brown rice spaghetti pasta. While I am a fan of rice pasta, this is the first recipe I've tried where I would say the brown rice spaghetti is a natural fit. If you aren't gluten free and would like to save some cash, stick with the traditional angel hair pasta and swap the tamari for straight soy.<br />
<br />
<i>Spicy and Crunchy Peanut Noodles</i><br />
<br />
Serves: 6<br />
Time: 25-30 minutes<br />
<br />
1 lb <a href="http://www.amazon.com/Tinkyada-Brown-Pasta-Spaghetti-Gluten/dp/B00061EYI2?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">brown rice spaghetti noodles</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B00061EYI2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/2 cup canola oil<br />
1/4 cup lite rice wine vinegar<br />
1/3 cup <a href="http://www.amazon.com/Wan-Ja-Shan-Organic-Gluten-Free/dp/B0043RKUP6?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">gluten free tamari</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B0043RKUP6" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
3 tbsp sesame oil<br />
2 tbsp honey<br />
2 garlic cloves, minced<br />
1 tsp fresh grated ginger<br />
zest of 1 lime<br />
1/2 cup organic smooth peanut butter (I like Trader Joe's because it pours from the jar which makes it great for sauce)<br />
2 tbsp toasted sesame seeds<br />
2 red bell peppers, cored and seeded and sliced in thin strips<br />
1/2 pound fresh snow peas, cut on an angle in half <br />
4 scallions, cut on an angle<br />
3 tbsp fresh cilantro<br />
2 tbsp unsalted peanuts, chopped<br />
1/2 pound cooked shrimp, peeled and deveined<br />
<br />
Start by dropping the pasta into salted boiling water and follow the instructions to cook to al denté. While the pasta cooks, whisk together the oil, vinegar, tamari, sesame oil, honey, garlic, ginger, red pepper flakes, zest, peanut butter and seeds. In a large mixing bowl, toss red pepper, peas, 2/3's scallions and shrimp. Add cooked pasta and cover with sauce (use half or all of sauce depending on personal taste). Top with remaining scallions, cilantro and peanuts to serve. <br />
<br />
<i>A few things to note: </i><br />
<br />
This recipe makes a lot of sauce. If using the full pound of spaghetti, you can definitely use all of the sauce and there will be some left at the bottom of the bowl. If you like less sauce, jar the remainder and use it as a dip for spring rolls, chicken satay or grilled shrimp. Also, this dish is great served warm, cold or at room temperature. Leftovers will work for a day or so but the longer the noodles sit, the more they will break down because of the acid in the sauce. And finally, for an even bigger punch of flavor - serve lime wedges on the side to squeeze over the noodle bowls.Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-77042488102904488512011-04-05T13:21:00.000-04:002011-04-05T13:21:54.111-04:00Balsamic Reduction Two WaysIt's one of the easiest and most versatile tricks in the kitchen - balsamic reduction. All it takes is the vinegar, a sauce pan, a whisk and heat and you have a syrupy topping that can be used on anything from chicken to ice cream. I recently discovered white balsamic vinegar which is essentially the same as it's darker counterpart but a little less thick, a little less sweet and, as you would imagine by the name, clear. It's processed in a similar manner with white grapes and white wine vinegar and simmered over low heat to develop the syrup and then aged to enrich the flavor. In my opinion, the real advantage to swapping for the clear version is purely aesthetic; you get the flavor without changing the coloring of your food. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRI6qjAvmJqTyHAEF0WfjMn5mjESgXjiiKoDOVsTi4CrZAsNqFcRfEghzLn8jl-e_rafXFCZYzmllwJx6IzzM6sSuSAceUwd5xtiCU0ZWRWmC5vyWPpAASdFKctYysyPZyyB0xViN0uc/s1600/white+balsamic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRI6qjAvmJqTyHAEF0WfjMn5mjESgXjiiKoDOVsTi4CrZAsNqFcRfEghzLn8jl-e_rafXFCZYzmllwJx6IzzM6sSuSAceUwd5xtiCU0ZWRWmC5vyWPpAASdFKctYysyPZyyB0xViN0uc/s1600/white+balsamic.jpg" /></a></div><br />
<br />
To make a reduction, simply pour the balsamic vinegar into a sauce pan and bring to a boil, whisking often so as not to burn. Reduce the heat to let it simmer until the liquid reduces by half. Word to the wise - stand back when the heat hits the vinegar unless you are looking to clear your sinuses.<br />
<br />
<br />
<u>Balsamic Glazed Asparagus Spears</u><br />
<br />
14-16 thin, fresh Asparagus spears<br />
1/2 tbsp olive oil<br />
salt & pepper<br />
1 tbsp balsamic reduction<br />
2 slices honey ham<br />
1 plum tomato, seeded and diced<br />
1 tbsp freshly grated Parmesan cheese<br />
<br />
Snap asparagus spears at the bottom at natural breaking point to remove tough stems. Coat with olive oil and salt and pepper and place over indirect heat on a preheated grill. Baste with balsamic reduction while the spears cook for approximated 6-8 minutes. Halfway thru grilling, divide spears equally and place one slice of ham over each group to warm. Pull from grill and roll spears into a 'log', folding ham over the group and placing seam side down. Top with diced tomato and grated cheese to serve. The sweetness of the ham is the perfect compliment to the balsamic reduction. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyxO8RLXrMOyyfNP9oltzQ_EQRPQ2e1pTqjhqnl0ntUoOFqHNh7JVEoAyv3o1NFfIx64h6vxRiLE2M-nZrtOsOuPcMshQ1fe4fnPK0gdFde7iJEkzch_KOJk9zbfLGDnHZ_h3NDj736c/s1600/balsamic+asparagusblog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyxO8RLXrMOyyfNP9oltzQ_EQRPQ2e1pTqjhqnl0ntUoOFqHNh7JVEoAyv3o1NFfIx64h6vxRiLE2M-nZrtOsOuPcMshQ1fe4fnPK0gdFde7iJEkzch_KOJk9zbfLGDnHZ_h3NDj736c/s320/balsamic+asparagusblog.jpg" width="291" /></a></div><br />
<br />
<u>Balsamic Glazed Chicken</u><br />
<br />
1 lb boneless, skinless chicken breasts<br />
2 tbsp extra virgin olive oil<br />
1 tbsp balsamic vinegar<br />
salt and pepper<br />
2 tbsp balsamic reduction<br />
<br />
Clean and trim the chicken breasts, salt and pepper liberally and place in a shallow container. Whisk together the olive oil and balsamic vinegar and pour over chicken. Let the meat rest in the refrigerator for about 1 hour. <br />
<br />
Preheat the grill to about 400° and oil grates prior to placing the marinated chicken on the grill. While the chicken cooks (about 5 minutes on each side), baste liberally with the balsamic reduction. Let chicken rest for about 5 minutes prior to serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDY68sSA8pZc_PuIb7SQk-XznfDdL_ML6GHzy0CsU_WTxVF1FIDx5OG9SxBcYeTVx5LhKsQw9u5OKjOTXP4iTAQuQNvtmyuI1mGrgWuVE4oszahevAVl6eRgqsTy7s1iYyUZuV1V9I6FE/s1600/balsamic+chicken+and+asparagusblog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDY68sSA8pZc_PuIb7SQk-XznfDdL_ML6GHzy0CsU_WTxVF1FIDx5OG9SxBcYeTVx5LhKsQw9u5OKjOTXP4iTAQuQNvtmyuI1mGrgWuVE4oszahevAVl6eRgqsTy7s1iYyUZuV1V9I6FE/s320/balsamic+chicken+and+asparagusblog.jpg" width="267" /></a></div><br />
You'll find yourself using this reduction on everything...promise!Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-54302268265556289822011-03-30T17:26:00.001-04:002011-03-31T16:37:01.360-04:00Prosciutto and Spinach Gnocchi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnapyCyZQH4IgPtWefAzF3abLid5Ip4u-E0ViStPfWHo9StTR5Vqcq4Fw30NZn-PguLD3C0a3teDKM0ci48MhsngUddkFV-GdWDYh5C1twddzsNji7lCSO8WrcbMX7TY8Jw9AzxmKCY_s/s1600/proscuitto+gnocchi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnapyCyZQH4IgPtWefAzF3abLid5Ip4u-E0ViStPfWHo9StTR5Vqcq4Fw30NZn-PguLD3C0a3teDKM0ci48MhsngUddkFV-GdWDYh5C1twddzsNji7lCSO8WrcbMX7TY8Jw9AzxmKCY_s/s320/proscuitto+gnocchi2.jpg" width="274" /></a></div><br />
<br />
Fluffy, store-bought pillows of potato, slathered in a Parmesan cream sauce and topped with prosciutto and fresh spinach. It's a delicious Italian dinner in less than 15 minutes, a perfect weeknight meal. Here's how it came together:<br />
<br />
1 tbsp extra virgin olive oil<br />
1 oz, thick sliced prosciutto, cut into strips<br />
1 clove garlic, diced<br />
2-3 tbsp chicken broth or dry white wine<br />
1/4 cup skim milk<br />
1/4 cup freshly shredded Parmesan cheese<br />
pepper<br />
<a href="http://www.amazon.com/Contes-Gluten-Free-Gnocchi-12-Ounce/dp/B001FSK4O8?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">1 package store bought gnocchi (go gluten free!)</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B001FSK4O8" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/4 cup grated parmigiano reggiano <br />
1 tbsp fresh basil chiffonade<br />
<br />
Bring salted water to a boil on the stovetop. While the water is coming up, start the sauce by crisping the prosciutto strips in a little olive oil in a large <a href="http://www.amazon.com/Cuisinart-Multiclad-Stainless-2-Quart-Helper/dp/B0009W38OY?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">sauté pan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B0009W38OY" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> over medium-hi heat. Once crisp, add in garlic to saute lightly and reduce heat to medium so as not to burn. When the mixture becomes fragrant, add the chicken stock to deglaze the pan. Reduce for 2 minutes and add milk. Mix until it starts to bubble and then add the shredded cheese and stir to melt. Season with pepper (the cheese and pasta will be plenty salty so no need to add additional). Reduce heat to low and then drop the gnocchi to cook for 2 minutes in the salted water. Once they start to float, strain and transfer into the <a href="http://www.amazon.com/Cuisinart-Multiclad-Stainless-2-Quart-Helper/dp/B0009W38OY?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">sauté pan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B0009W38OY" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> with the sauce. Add the spinach on top, stir to coat until the spinach is wilted. Top with the parmigiano reggiano and give a final toss. Plate and top with the basil chiffonade.Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-79482459802965673962011-03-10T10:36:00.000-05:002011-03-10T10:36:39.075-05:00Sinful Cinnamon Toffee PinwheelsWorking on a few sweet treat recipes for a new contest, I came up with these little pinwheels. These would be a great addition to a Sunday brunch or coffee meeting- a decadent bite with a crisp outer edge and chewy center. Plus, using a store bought dough really cuts down on the prep time and (in my kitchen) the mess. Here's how they came together:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4L9FaNrfPZkeX-7qXVC-krEfqvbp646WW4ov3QdHGdOn3GhStamh5HEZzPvfPFz29Eu052JUCE4_JKWD7DjqbiLFOZOLWjX0DCLX0oqv4YvhLZgnWqj7OZHQre1DrMcyp1P89TDwPRZI/s1600/cinnamonpinwheels2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4L9FaNrfPZkeX-7qXVC-krEfqvbp646WW4ov3QdHGdOn3GhStamh5HEZzPvfPFz29Eu052JUCE4_JKWD7DjqbiLFOZOLWjX0DCLX0oqv4YvhLZgnWqj7OZHQre1DrMcyp1P89TDwPRZI/s320/cinnamonpinwheels2.JPG" width="320" /></a></div><br />
<br />
<br />
1/2 cup granulated sugar<br />
1/4 tsp salt <br />
1/4 tsp cinnamon<br />
pinch of nutmeg<br />
<br />
2 tbsp melted unsalted butter<br />
1 tube of Pillsbury crescent rolls<br />
1/8 cup toffee bits<br />
1/8 cup slivered raw almonds<br />
<br />
Preheat the oven to 375°. Mix 1/4 cup sugar with 1/4 tsp salt and sprinkle liberally over a 13 x 13 space on a clean counter or work area. Roll out the dough over the sugar/salt mixture, pinching the seams together to keep together as one sheet and using the rolling pin to spread the dough and push into the sugar. Next, using a basting brush, liberally brush the dough with the melted butter. Mix together the remaining sugar, cinnamon and nutmeg and sprinkle generously over the entire surface (you'll have some leftover which will be used to top the pinwheels when they are fresh out of the oven). Next, cover the surface area with the toffee bits and almonds. Once the dough is evenly covered, roll the dough onto itself to form a log. Using a sawing motion, cut the dough into 1/2 inch discs and place on a silpat on a cookie sheet, pressing each one down slightly to form more of a cookie than a roll. Bake for 9-11 minutes until golden brown and the sugar has caramelized. Pull out the pinwheels, brush with the remaining butter and sprinkle some additional sugar/cinnamon mixture on top for a little sparkle and crunch!<br />
<br />
Serve with a little cinnamon whipped cream - heavy cream whisked together with confectioner's sugar and cinnamon to taste. Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com1tag:blogger.com,1999:blog-7336118024309371062.post-55056881077408881552011-03-09T10:44:00.000-05:002011-03-09T10:44:18.078-05:00Garlic Cheese Grits with Drunken Peppers and Sausage<div class="separator" style="clear: both; text-align: left;">Super quick weeknight meal with only a little prep - my kinda deal! Two things that make this one cook up in a flash: quick cooking grits and hot Italian sausage links. Get out one large <a href="http://www.amazon.com/All-Clad-51125-Clad-Stainless-Steel-12-Inch/dp/B001QJEWB2?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">fry pan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B001QJEWB2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> with a lid for the peppers and sausage and a <a href="http://www.amazon.com/Cuisinart-719-16-Classic-Stainless-Saucepan/dp/B00008CM69?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">sauce pot</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B00008CM69" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> for the grits. You'll be eating in 10 minutes flat! </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<i>Garlic Cheese Grits with Drunken Peppers and Sausage</i><br />
Serves 4<br />
Prep time: 5 minutes<br />
Cook time: 10 minutes<br />
<br />
Ingredients:<br />
<br />
1/2 red onion, thinly sliced<br />
1/2 large green pepper, thinly sliced<br />
1 lb hot Italian sausage <br />
1/2 tbsp olive oil<br />
salt and pepper<br />
1/4 cup red wine<br />
1/4 tsp fresh oregano<br />
<br />
Grits<br />
3 cups water<br />
3/4 cup quick cooking grits<br />
1 tbsp butter<br />
1/4 tsp salt <br />
1 cup shredded sharp cheddar<br />
1/2 tsp garlic paste<br />
salt <br />
fresh cracked black pepper<br />
<br />
Green onion for garnish<br />
<br />
Start by coating the bottom of a non-stick fry pan with the olive oil and let it warm up over medium-hi heat. In the meantime, get the water boiling in the sauce pan for the grits. Add the sausage links to the center of the pan with oil and spread the sliced peppers and onions around the outside of the pan with a little bit of salt and pepper over the veggies. Brown the sausages on both sides, taking about 3 minutes per to really develop good color and flavor. Once browned, hit the pan with the red wine and toss the vegetables around until equally coated. Cover the pan and reduce the heat to let the veggies and sausage finish cooking in the liquid and steam. Stir in the chopped oregano at the end of the cooking process for a burst of flavor.<br />
<br />
Onto the grits - once the water comes up to a boil, whisk in the grits, butter and salt. Cover the pot, reduce the heat to a simmer and let it cook for 5-7 minutes (stirring occasionally). Unlid, stir in the cheese, garlic paste, salt and pepper. <br />
<br />
Plate the grits first in a low bowl, slice 2 sausages in half, at an angle and place on top of the grits. Spoon the veggies and sauce over everything and garnish with some fresh green onion. Bon appetit!Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-48830018839595592052011-03-01T09:55:00.000-05:002011-03-01T09:55:44.201-05:00Double Chocolate Gluten Free CookiesOn Saturday mornings, I like to sneak downstairs and turn on the <a href="http://foodnetwork.com/">Food Network</a> to get some inspiration for the weekend. I see chefs and shows that aren't on weeknights so it's like a special little treat for me to kick off my weekend. This Saturday was even brighter because the theme was 'comfort foods'- isn't that what the weekend is all about?! For those of you that missed it, Giada De Laurentiis did a little dessert that will now be archived into my index of cooking fame - Double Chocolate and Espresso Cookies. Keeping on my gluten-free train, I modified the ingredients and baked them up before my husband was even out of bed. Here's the original recipe and my swaps:<br />
<br />
<h1 class="recipe-title">Double Chocolate and Espresso Cookies</h1>Recipe courtesy Giada De Laurentiis<br />
<div class="recipe-summary clrfix"><br />
<dl class="times"><dt>Prep Time:</dt>
<dd class="prep-time">12 min</dd>
<dt>Inactive Prep Time:</dt>
<dd class="wait-time">--</dd>
<dt>Cook Time:</dt>
<dd class="cook-time">19 min</dd></dl><dl class="level"><dt>Level:</dt>
<dd class="difficulty">--</dd></dl><dl class="serves"><dt>Serves:</dt>
<dd class="yield">10 to 12 cookies</dd></dl></div><h2>Ingredients</h2><ul><li class="ingredient">6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)</li>
<li class="ingredient">2 tablespoons unsalted butter, at room temperature</li>
<li class="ingredient">1/3 cup dark chocolate-covered espresso beans <span style="background-color: cyan;">(I used a little less than 1/3 cup instant ground coffee)</span></li>
<li class="ingredient">1 cup flour <span style="background-color: cyan;">(I used Red Mill's Gluten-free All Purpose Flour)</span></li>
<li class="ingredient">2 tablespoons unsweetened cocoa powder</li>
<li class="ingredient">1 teaspoon baking powder</li>
<li class="ingredient">1/4 teaspoon fine sea salt (I used Kosher Salt)</li>
<li class="ingredient">3/4 cup sugar</li>
<li class="ingredient">2 eggs, at room temperature</li>
<li class="ingredient">2 tablespoons water</li>
<li class="ingredient">1 teaspoon pure vanilla extract</li>
<li class="ingredient">1 cup semi-sweet chocolate chips <span style="background-color: cyan;">(recommended: Nestle Toll House - I used Milk Chocolate)</span></li>
</ul><h2>Directions</h2><div class="instructions"> Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats - <span style="background-color: cyan;">my <a href="http://www.amazon.com/DeMarle-2409-Silpat-Nonstick-Silicone/dp/B00008T960?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">silicone mat</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B00008T960" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> worked like a charm for this recipe. They slid right off with no trace of chocolate behind. </span><br />
<br />
In a small bowl, combine the chocolate bar and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.<br />
In the bowl of a food processor, finely chop the chocolate covered espresso beans <span style="background-color: cyan;">(or instant coffee)</span>. In a medium bowl, whisk together the chopped espresso beans (coffee), flour, cocoa powder, baking powder, and salt.<br />
In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets <span style="background-color: cyan;">(I used my <a href="http://www.amazon.com/Norpro-Stainless-Steel-Scoop-Tablespoon/dp/B00004UE85?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">small cookie dough scoop</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B00004UE85" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> which yielded slightly smaller cookies, about 22-24 in total)</span>. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.<br />
<br />
Thank you, Giada, for this amazing and simple recipe! <br />
</div>Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-59103852778982011152011-02-23T12:46:00.000-05:002011-02-23T12:46:40.388-05:00Lean Chicken MeatloafWinter is rounding out her days but we try not to complain and just enjoy the quiet comforts of cold, dark days. The upside to the dreary days of February definitely is the hearty foods that beckon from the kitchen and it doesn't get much heartier than meatloaf. Always looking for a healthier version, I used my old staple - ground chicken - and added lots of fresh veggies to 'beef' it up. Remember the Eddie Murphy skit about his mom's homemade burgers? Yep, it looked just like that...green bell peppers and red onion chunks popping out all over the place. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkQEn36BaNNqIXRzSJXTkxITtIMOCWTJZVmezSkjbSTUU0_xn7cKZD3o9lUSGIqkSBw2-1dvN2Ox1KjKavv_9CC7nK2TF0a0UJcFXH53SIWyoYF44SzOTahgYwoCzQEU_fQTdYc9QCLE/s1600/chicken+meatloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkQEn36BaNNqIXRzSJXTkxITtIMOCWTJZVmezSkjbSTUU0_xn7cKZD3o9lUSGIqkSBw2-1dvN2Ox1KjKavv_9CC7nK2TF0a0UJcFXH53SIWyoYF44SzOTahgYwoCzQEU_fQTdYc9QCLE/s320/chicken+meatloaf.jpg" width="320" /></a></div><br />
<br />
The vegetables gave it great flavor and texture and I threw in a little chipotle pepper to add some smoky heat to the loaf. Served alongside canellini beans sauted in sundried tomato oil and finished with arugula, this meal was fit for the darkest of winter nights.<br />
<br />
<u>Lean Chicken Meatloaf</u><br />
<u><br />
</u><br />
Preparation time: 10 minutes<br />
Cook time: 35 minutes<br />
Serves: 4-6<br />
<br />
1/2 medium green bell pepper, small dice<br />
1/2 red onion, small dice<br />
4 baby bella mushrooms, small dice<br />
2 sundried tomatoes (in oil), small dice<br />
1/2 small chipotle pepper in adobo sauce, small dice<br />
1/2 tbsp Italian seasoning <br />
1/2 tsp garlic powder<br />
1/4 tsp red pepper flakes<br />
1/4 tsp fennel seeds<br />
1 tsp salt<br />
1/2 tsp black pepper<br />
1 egg, lightly whisked <br />
1 lb ground chicken<br />
1 cup marinara<br />
3 slices thick cut bacon, halved<br />
<br />
Preheat the oven to 400°. In a large mixing bowl, combine all of the above ingredients, reserving the marinara and the bacon for the top. Combine by gently 'folding' the vegetables, spices and egg into the ground chicken so as not to overwork the meat. Once combined, form into a loaf in a baking dish with raised sides. Cover the loaf with the marinara and arrange the 6 slices of bacon over the top. Cover the dish with foil and place in the oven to bake. At 25 minutes, remove the foil and bake for another 10 minutes for the bacon to crisp. Finish on a low broil for approximately 2 minutes if the bacon doesn't cook through.<br />
<br />
Transfer to a serving dish, slice at each strip of bacon for the perfect serving size and enjoy! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbA7ZClAqezOtZMbrSnINcfB7PtvfsYjiFRVdP1tfjVPtTxiTRQsRXX19mD0MvfUCWhCz-qE5vd0SG-0QcQteBxr5HJygPYoeYXP93AUTCcSS9dHRyWv5KBTE41PDwX1g-c4hSIQ_XKMc/s1600/chicken+meatloaf2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbA7ZClAqezOtZMbrSnINcfB7PtvfsYjiFRVdP1tfjVPtTxiTRQsRXX19mD0MvfUCWhCz-qE5vd0SG-0QcQteBxr5HJygPYoeYXP93AUTCcSS9dHRyWv5KBTE41PDwX1g-c4hSIQ_XKMc/s320/chicken+meatloaf2.jpg" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-2607424904284526062011-01-25T15:58:00.000-05:002011-01-25T15:58:56.768-05:00Bring the Heat! Adobo Turkey ChiliJust in time for the Super Bowl (shhh...don't tell I said that...not approved by the NFL for official use)! This chili will knock your socks off with a little heat and a whole lot of flavor. Perfect with a cooling station full of avocado, sour cream and any other toppers of which you can think. I had roasted a turkey earlier in the week but it would be even easier to dash to the local grocer and pick up a store-bought roasted turkey breast or chicken. Here's how it all came together:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3pZe1Ty5N0WN6bBlkPMUttCy4Wb4UzjLvFSSSzbIsnZuzOsgcIQY4sG6HGdbh8vU2B-1emEqfaE0qGom6Qw8khF4t247CpIz79xK5akUGFvhZw_nK4sirbIuoHkG8bzAHrnpY6-NxE0/s1600/adobo+turkey+chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3pZe1Ty5N0WN6bBlkPMUttCy4Wb4UzjLvFSSSzbIsnZuzOsgcIQY4sG6HGdbh8vU2B-1emEqfaE0qGom6Qw8khF4t247CpIz79xK5akUGFvhZw_nK4sirbIuoHkG8bzAHrnpY6-NxE0/s320/adobo+turkey+chili.jpg" width="320" /></a></div><br />
<br />
<ul class="ingredient_list"><li>1 tbsp canola oil</li>
<li>1 medium yellow onion, diced</li>
<li>1 jalapeno pepper; ribbed, seeded and diced</li>
<li>1 tsp finely chopped fresh oregano</li>
<li>1 tbsp cumin</li>
<li>1 tsp smoky paprika</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp pepper</li>
<li>2 cloves garlic, finely diced</li>
<li>6 cups chicken stock</li>
<li>2 chipotle peppers in adobo sauce, diced</li>
<li>1 15 ounce can great northern beans</li>
<li>1 10 ounce can mild Rotel tomatoes with green chilies</li>
<li>2 cups diced roasted turkey breast</li>
<li>Pinch of ground cloves</li>
<li>Zest of 1 lime</li>
<li>Juice of 1 lime</li>
</ul>On the stovetop, place a <a href="http://www.amazon.com/Calphalon-Unison-Nonstick-5-Quart-Dutch/dp/B002CZQJCE?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">dutch oven</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B002CZQJCE" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> or <a href="http://www.amazon.com/Creuset-Enamel-6-Quart-Stockpot-Caribbean/dp/B000Q5VXB4?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">heavy bottomed pot</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B000Q5VXB4" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> over medium high heat, add canola oil. Sauté the onion and jalapeno pepper together with oregano, cumin, paprika and salt and pepper until onion is translucent, about 5 minutes. Add in garlic and sauté for an additional 2 minutes. Add in 4 cups chicken stock to deglaze, stir using a wooden spoon to scrape brown bits from the bottom of the pot. Add beans, tomatoes, turkey and stir together. Add additional stock to thin chili if desired. Bring to slow boil, reduce heat to low and let simmer for 10 minutes. Finish by stirring in a pinch of ground cloves, zest and juice of lime. Serve with your favorite chili toppers or better yet, set up a buffet for the big game with the chili in a crock pot and bowls of sour cream, avocado, cheddar and jack cheeses, spring onions and tortilla chips. Let the guests make their own heaping chili bowls and you can relax with a Modelo!Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com1tag:blogger.com,1999:blog-7336118024309371062.post-28809313464584088422010-12-21T17:56:00.000-05:002010-12-21T17:56:21.331-05:00Gluten Free Adventures-Holiday Cookies, Take 1No, you aren't wrong...it's everywhere. <a href="http://www.amazon.com/Tinkyada-Spirals-Gluten-16-Ounce-Packages/dp/B000FK8VHE?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">Gluten free pasta</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B000FK8VHE" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, <a href="http://www.amazon.com/Bobs-Red-Mill-Gluten-Free-20-Ounce/dp/B000KELHPS?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">gluten free breads</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B000KELHPS" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, cookies and treats. For reasons not worth going into, I've gone <a href="http://www.amazon.com/Wheat-Free-Cook-Gluten-Free-Recipes-Everyone/dp/0061663409?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">gluten free</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=0061663409" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> for about 10 days now. No need to bore you with the specifics but I am hoping for feedback and recommendations as I enter a new phase in my kitchen wizardry. Tonight, I experimented with gluten free, triple chocolate and cranberry cookies and so far so good. However, they are pretty crumbly so I am sure there is a way to remedy this (preferably it's a low cost fix). Let the recommendations commence! <br />
Here's the recipe I converted:<br />
<br />
* 1 cup all purpose flour<br />
* 1/2 teaspoon baking soda<br />
* 1/2 teaspoon cinnamon<br />
* 1/4 teaspoon salt<br />
* 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature<br />
* 1/2 cup sugar<br />
* 1/2 cup (packed) golden brown sugar<br />
* 1 large egg<br />
* 1 teaspoon vanilla extract<br />
* 1 cup old-fashioned oats<br />
* 1/2 cup semisweet chocolate chips<br />
* 1/2 cup milk chocolate chips<br />
* 1/2 cup white chocolate chips<br />
* 1/2 cup coarsely chopped fresh or frozen cranberries<br />
* 2 ounces milk chocolate or white chocolate, chopped (for drizzling)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbQL9JBrGT5_hmKbnGM2bwZqIWkB2zje8Ym9KcK3gBADNNsY_u3A1SD928_SyTnaM3OPMgJSaGVhd42XgifxwNjy83jcW-27mNa0EjsOFRGf6aRz0XstDt6pSrwIFMc2tLUQDj7msABY/s1600/glutenfree+cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbQL9JBrGT5_hmKbnGM2bwZqIWkB2zje8Ym9KcK3gBADNNsY_u3A1SD928_SyTnaM3OPMgJSaGVhd42XgifxwNjy83jcW-27mNa0EjsOFRGf6aRz0XstDt6pSrwIFMc2tLUQDj7msABY/s320/glutenfree+cookie.JPG" width="311" /></a></div><br />
<br />
In full disclosure, I dropped 1 tbsp of butter and added about 1 tbsp of cinnamon pear jam. The cookies are delicious but they fall apart easily. Instead of me sharing my conversion, who cares to share how they would convert to gluten free? Thanks for the advice!Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-29479812573940028202010-11-23T13:39:00.000-05:002010-11-23T13:39:41.273-05:00Deal of the Week - About a Million of 'Em!There are so many amazing deals this week due to the holiday push. Amazon has got deals like you wouldn't believe...click the 'Amazon's Amazing Kitchen Deals' link below and you will see all the great Kitchen deals they have in store - Up to 40% off popular small appliances, knives and kitchen tools. I promise you will not be disappointed.<br />
<br />
<a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FDeals-Home-Garden%2Fb%3Fie%3DUTF8%26node%3D1063518&tag=pantry2plate-20&linkCode=ur2&camp=1789&creative=390957">Amazon's Amazing Kitchen Deals brought to you by Pantry2Plate</a><img alt="" border="0" height="1" src="https://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=ur2&o=1" style="border: medium none ! important; margin: 0px ! important;" width="1" /><br />
<br />
<SCRIPT charset="utf-8" type="text/javascript" src="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822/US/pantry2plate-20/8001/9755e949-ba06-4b75-9362-1e20722787c3"> </SCRIPT> <NOSCRIPT><A HREF="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fpantry2plate-20%2F8001%2F9755e949-ba06-4b75-9362-1e20722787c3&Operation=NoScript">Amazon.com Widgets</A></NOSCRIPT>Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-15508701798202954572010-11-17T12:25:00.000-05:002010-11-17T12:25:11.044-05:00Deal of the Week - Cool Mom Picks for Foodies and BakersShopping shopping shopping! Check out the banner to the right 'Cool Mom Picks'. I included their holiday guide link here because I was perusing their selections and they chose some really great stuff for the foodies and bakers in your life. Be sure to click through and let me know what you see!Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-63740387410794601502010-11-15T11:42:00.000-05:002010-11-15T11:42:36.474-05:00Farmer's Market Find! Osage OrangesQuick post to share what I found at the market this weekend...<a href="http://www.amazon.com/Osage-Orange-Monkey-Balls-Horse-Apple-Seeds/dp/B000WMQI5M?ie=UTF8&tag=pantry2plate-20&link_code=btl&camp=213689&creative=392969" target="_blank">osage oranges or green brains</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pantry2plate-20&l=btl&camp=213689&creative=392969&o=1&a=B000WMQI5M" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. They made such a cool centerpiece with clementines in a shimmer bowl from <a href="http://www.crateandbarrel.com/decorating-and-accessories/centerpiece-bowls/1">Crate & Barrel</a>. It's hard to find a lot of information about these online but what I've found is that they are inedible fruit that grow on thorned trees. Apparently they fell out of favor with the invention of barbed wire. Prior to that, farmers used them for hedges to keep cattle out or in but it wasn't a fail-safe plan since cattle were lost due to choking on the fruit. Some sites claim the fruit is a natural insect repellent, especially for spiders. We'll see about that...for now, I just think they're purdy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuoLXaXk6CgLs75kP00yKgm0jx5rzqS7KddV6kixQiDYQaCo2-nyqo12mTgXA_RBDxLqGYv6r6x70tyO4LBzTyYJkwkRHJvbJwdZQTt-SnoaKu94bIGe4lsuQZfxUOckMY_A90U7uORU/s1600/osage+orange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuoLXaXk6CgLs75kP00yKgm0jx5rzqS7KddV6kixQiDYQaCo2-nyqo12mTgXA_RBDxLqGYv6r6x70tyO4LBzTyYJkwkRHJvbJwdZQTt-SnoaKu94bIGe4lsuQZfxUOckMY_A90U7uORU/s320/osage+orange.jpg" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0tag:blogger.com,1999:blog-7336118024309371062.post-56401016395761153382010-11-12T10:11:00.000-05:002010-11-12T10:11:11.238-05:00Tri Tips with Red Wine Reduction and Garlic FriesSteak and potatoes. Yum. Tri tips are a versatile cut of beef that are affordable and can be prepared in many different ways. It's often used in chile con carne but is equally tasty grilled, baked, however you like. Served with fries, well, it's just a good ole classic but kicked up with a 'gourmet' olive oil and you've got something special. <br />
Olive oil infused with garlic and rosemary does wonderful aroma things in the kitchen...add it to a julienned baking potato and you are in some kind of foodie heaven. It's such an easy trick but a powerful one, you'll want to start infusing everything into oil. Start with a few tablespoons of olive oil into a sauce pan over low heat, crush a few cloves of garlic and throw them in. I added some rough chopped rosemary sprigs because I wanted to carry that flavor through the meal. Let it hang out for a bit on the stove and your nose will tell you when it's ready to be used. You don't want hi heat for this one because the garlic will burn easily. Just keep it low and let it do it's thing for a few minutes. <br />
From there I took one baking potato (I was cooking for 2) and sliced into shoestring sized french fries. Start by cutting it in half lengthwise and then cut each half into strips (a little smaller than a 1/4 inch thick), usually you can get about 8 strips per half. Stack the strips together an slice them lengthwise into even smaller strips and you have shoestring fries. Once you've removed the oil from the stove and discarded the garlic cloves, drizzle the oil over the fries to coat. Sprinkle with salt and pepper and bake at 425° for about 10-15 minutes or until crisp. Once baked, remove from the baking sheet and transfer to paper towel to help remove some excess oil. Be sure to add more salt while they are still hot.<br />
While those are baking away, use a cast iron skillet over medium high heat with a drizzle of olive oil to sear the seasoned tri tips on each side (just salt and pepper liberally). Once the tri tips have seared, they'll go onto a baking sheet to finish cooking in the oven for about 5 more minutes or longer if you like them closer to medium or well done.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlFnpAX9YjB8Cix31iz5ZFKXqfs_bbwyV2VY0yAzpsZl8ZzaL1sKQSVYhl4UIglcRqDmPe-PftPEtbenj9bvAKR-tGY9TfwYHMDYG3Y6LvdJUTFx_qKyaNs35_Yx7AEMI3TUB7NoCwDw/s1600/tritip2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlFnpAX9YjB8Cix31iz5ZFKXqfs_bbwyV2VY0yAzpsZl8ZzaL1sKQSVYhl4UIglcRqDmPe-PftPEtbenj9bvAKR-tGY9TfwYHMDYG3Y6LvdJUTFx_qKyaNs35_Yx7AEMI3TUB7NoCwDw/s320/tritip2.jpg" width="320" /></a></div><br />
Using the same cast iron skillet, add about 3 turns of a dry red wine to deglaze the pan and get the bits of flavor up from the bottom. Heat should be low to medium and it should reduce for about 2 minutes. Next add 2 tbsp of butter, 1 tbsp water, chopped mushrooms and thin sliced shallots. Reduce for another 3 minutes and finish with chopped rosemary and salt and pepper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifftxhNssWqPE8xdJKI9wbFeSoTIKwnUzstLa-wIqT9hakEIQXepoz_QIgeMiGYeUabePPY2691ftZP5K0yyJwRFP0_dxKqqwQtRYLTiTNXptOFi6cINrdkLauLqqLmbRbbsfowMSWVXs/s1600/redwine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifftxhNssWqPE8xdJKI9wbFeSoTIKwnUzstLa-wIqT9hakEIQXepoz_QIgeMiGYeUabePPY2691ftZP5K0yyJwRFP0_dxKqqwQtRYLTiTNXptOFi6cINrdkLauLqqLmbRbbsfowMSWVXs/s320/redwine.jpg" width="320" /></a></div><br />
Use the remaining infused olive oil to sauté broccolini and you've got a steakhouse meal in under 20 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvx7GQ-rFcMuTRqD1kzHdSvKu0yJ4F0TNOPMEAuZgCjDbMFTHCatrPAop-eleFEpV61OJEtCCJiVEzuAlKoVNQ4T5FIgDMhp0tvM62yd7srTapj4QYyQ2ZuvXPo1QGKRmA2mj7gzpu4A/s1600/tritip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvx7GQ-rFcMuTRqD1kzHdSvKu0yJ4F0TNOPMEAuZgCjDbMFTHCatrPAop-eleFEpV61OJEtCCJiVEzuAlKoVNQ4T5FIgDMhp0tvM62yd7srTapj4QYyQ2ZuvXPo1QGKRmA2mj7gzpu4A/s320/tritip.jpg" width="320" /></a></div>Shopping List:<br />
<br />
Tri tips<br />
1 baking potato<br />
broccolini <br />
cremini mushrooms<br />
1 shallot<br />
olive oil<br />
rosemary<br />
garlic cloves<br />
<br />
That's it!Anonymoushttp://www.blogger.com/profile/00986857577356745120noreply@blogger.com0