tag:blogger.com,1999:blog-35187069386977440182024-03-12T18:27:05.911-07:00Madeline's AdaptationsMadelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.comBlogger245125tag:blogger.com,1999:blog-3518706938697744018.post-80050168147131320182011-06-07T15:08:00.000-07:002011-06-07T16:00:14.219-07:00Balsamic Marinated Flank Steak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvofmQvkZVFnBcJef1_I5G6gDVvr1nlEfcYEy3blzSf_jAK8f239NPubeyQFc0vr1v9hS4autRkdBA9RlwEz289ErOXv4uQbjvOxCsTawiTzNDUsNjACOZ7c9IHBvOqBOV2I5wpsm310s/s1600/flank1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvofmQvkZVFnBcJef1_I5G6gDVvr1nlEfcYEy3blzSf_jAK8f239NPubeyQFc0vr1v9hS4autRkdBA9RlwEz289ErOXv4uQbjvOxCsTawiTzNDUsNjACOZ7c9IHBvOqBOV2I5wpsm310s/s320/flank1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5467151712743362722" /></a><br /><br />It's what's for dinner...<br />(Updated from the recipe archives)<br /><br />I'm a big fan of flank steak and for good reason. It's a great cut of meat on the cheap. Sure I'm extremely fond of a thick, juicy, tender T-Bone, I also really like a New York Strip but I like those steaks cooked over a hot fire grill and there are two reasons I don't do the grilling around here: First, I am a total spaz/clutz and will likely light my hair on fire but the biggest obstacle I face in the grilling department is a certain someone I call my husband otherwise known as The BBQ Assassin. He takes his grilling very seriously and I'm not allowed to touch his BBQ. I'm not totally unconvinced that he loves his BBQ a tad more than me. Don't worry I'm okay with it. I can relate because it's a rare occasion that I ever let him in my kitchen. I don't like him touching my stuff either so we're tied. Anyway, back to the flank. <br /><br />There happens to be that thing called work in this life therefore I don't always have my BBQ Assassin at my beckon call and that is where this flank steak comes into play. Sure it's delicious when it's grilled but I actually prefer it cooked in a super hot cast iron skillet for a few minutes until it gets nicely charred. Now, the thing about flank steak is that it's a tough cut of meat so it really needs to be marinated in order for it to become tender. My current favorite is this Bobby Flay recipe from his book <a href="http://www.amazon.com/Bobby-Flays-Boy-Gets-Grill/dp/0743254813">Bobby Flay's Boy Gets Grill</a>. While the ingredients in this marinade all have strong flavours, surprisingly they lend a nice subtle taste to the steak. Luckily I can enjoy a nice tender steak whether my husband is home or not. Girlfriend likes her steak.<br /><br /><span style="font-weight:bold;">Recipe:</span><br />1 1/2 lb flank steak<br />3/4 cup olive oil<br />1/2 cup balsamic vinegar<br />4 cloves garlic, roughly chopped<br />2 tablespoons fresh rosemary, roughly chopped<br />Fresh lime wedge (optional)<br />cilantro, roughly chopped (optional)<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Combine all of the marinade ingredients in a storage container. Place the steak in the marinade. Cover and refrigerate for at least 2 hours, flipping the steak once. Marinade at least 2 hours or up to 8 hours, flipping the steak periodically.<br />2. Remove the steak from the marinade and pat dry. Heat a cast iron skillet to high heat. Coat the skillet with vegetable oil. Place the steak in the skillet and cook 3 minutes. Flip the steak and cook another 2-3 minutes (if you prefer your steak cooked more than medium rare, reduce the heat to medium and cook an extra 1-2 minutes on each side). <br />3. Remove the steak from the pan and allow it to rest 5 minutes before carving. NOTE: when carving the steak it's important to carve it against the grain which means finding the horizontal lines of the meat and carving the other way.<br />4. Serve with a squeeze of fresh lime and a sprinkling of cilantro<br /><br />Serves 4Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com3tag:blogger.com,1999:blog-3518706938697744018.post-28416536110559333312011-04-27T18:15:00.000-07:002011-04-27T20:00:53.274-07:00Mandarin Sorbet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNxrFQYO4Wpk7Gex9hcHELOQbFPO_hqJ8NwRjYzcNztfCnFR0N6Nth-mH92yz9lLnJoAw6YDMerxv-V7MhXj40P2DX6TzHb57URA1jc0JY8Xs7AGMmY6YGmhC-lCaj-0EYYDokTwxio0/s1600/sorbet.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNxrFQYO4Wpk7Gex9hcHELOQbFPO_hqJ8NwRjYzcNztfCnFR0N6Nth-mH92yz9lLnJoAw6YDMerxv-V7MhXj40P2DX6TzHb57URA1jc0JY8Xs7AGMmY6YGmhC-lCaj-0EYYDokTwxio0/s320/sorbet.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5598581699870587394" /></a><br />My darling husband got me a Vitamix for Christmas. He also got me the Dirty Dancing Limited Keepsake Edition so he’s obviously a keeper. He may not have felt the same about me though after hearing my initial reaction upon opening the Vitamix. You see, I opened the parcel and said…" we already have a blender." Yep, I sure did. And yep, I sure did feel like a total a@# when I did a little research on this freak of nature machine.<br /><br />Now, scientific explanation is the furthest of my strong suits so I’ll explain it to you like this; this machine acts as a food processor, cooks AND blends soups at the same time right there in the container. On the other hand it blends AND freezes sorbet at the same time (some kind of freezing mechanism in the motor or something). You can knead bread in it and make your own flour. You can make your own dairy alternatives like almond or rice milk. There are some other things too but that’s all I can process at the moment. Anyway, to say the Vitamix is a remarkable machine is an understatement. Just don’t call it a blender.<br /><br />The first thing I made with it is this delicious mandarin orange sorbet. <br /><br /><span style="font-weight:bold;">Recipe:</span><br /><br />4 large mandarin oranges, peeled and halved<br /><br />3 tablespoons sugar<br /><br />4 cups ice cubes<br /><br />tiny splash vanilla<br /><br /><span style="font-weight:bold;">Directions:</span><br /><br />1. Place all ingredients in the vitamix in order as listed. Secure lid.<br /><br />2. Select variable 1. Turn machine on and quickly increase speed to variable 10, then to high.<br /><br />3. Use the tamper to help push the ingredients into the blades.<br /><br />4. In about 30-60 seconds the sound of the motor will change and four mounds should form.<br /><br />5. Stop the machine. Don’t over mix or the sorbet will melt.<br /><br />Serve immediately.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com2tag:blogger.com,1999:blog-3518706938697744018.post-6580883180282531262011-04-22T15:45:00.000-07:002011-04-22T18:31:46.287-07:00Blue Cheese Oysters Rockefeller<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMnF1WiGqB-Gd2fYCn2ULNrdunuWM5WJbswVt8xVYQTi8Cg2vvicRa3EKP08Cxd8qRvostNj_pIPuVj5A6U1BZQG-ywZ-jY85QhMeY7XLHewcpMsWJVF8nn7I5G3JrJnZR4Tqg4ZwEkg/s1600/bo3.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMnF1WiGqB-Gd2fYCn2ULNrdunuWM5WJbswVt8xVYQTi8Cg2vvicRa3EKP08Cxd8qRvostNj_pIPuVj5A6U1BZQG-ywZ-jY85QhMeY7XLHewcpMsWJVF8nn7I5G3JrJnZR4Tqg4ZwEkg/s320/bo3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5598543339239375058" /></a><br />After spending 4 months in the hospital and having to endure countless hospital meals I was looking for something super tasty. Enter Oysters Rockefeller. After searching for traditional Osyters Rockefeller recipes and keeping with my belief that everything tastes better cheese I decided on a buffalo blue cheese Oysters Rockefeller. Take a deep breath. Breathe! I know, it sounds overwhelming and it should because these little gems are heaven right here on earth. I kid you not.heaven. These beauties are great for any celebration and they totally hit the spot.<br /><br /><span style="font-weight:bold;">Recipe:<br /></span><br />12 freshly shucked oysters<br /><br />1/2 cup breadcrumbs (I used corn flake breadcrumbs and highly recommend them if you can find them)<br /><br />1 tablespoon parsley, minced<br /><br />1 tablespoon celery leaves, minced<br /><br />1 teaspoon green onions, minced<br /><br />1/4 teaspoon garlic, minced<br /><br />1/2 teaspoon lemon zest<br /><br />1 teaspoon butter, melted<br /><br />1/2 teaspoon black pepper<br /><br />1/4 teaspoon salt<br /><br />blue cheese<br /><br /><span style="font-weight:bold;">Directions:</span><br /><br />1. Preheat the oven to 500 degrees.<br /><br />2. Shuck the oysters and save as much of the liquid as possible. Keep oysters on the largest of the half shells.<br /><br />3. Place all of the ingredients except the oysters and blue cheese in a bowl and mix thoroughly.<br /><br />4. Cover the oysters equally with the breadcrumb mixture.<br /><br />5. Crumble about 1 teaspoon of blue cheese over the breadcrumbs of each oyster.<br /><br />6. Place the oysters on a baking sheet trying to make sure that they stand upright. <br /><br />7. Place the oysters in the oven and bake for 6-8 minutes, depending on your oven until the breadcrumbs are golden brown and the cheese has melted.<br /><br />8. Serve with buffalo hot sauce and lemon wedges.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com0tag:blogger.com,1999:blog-3518706938697744018.post-42417003160807425042011-03-31T06:28:00.000-07:002011-04-27T19:57:22.241-07:00Chinese Style Lemon Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZRYWBGV9JisOJwA02SN_bbupG38rBWDhNFBZi37RUnW7DgZ4PbVx8W1M-H21ZW5pX2yue7qGokwL7HO_Qd7PPLJhuvXP2DGxdvLsp-TnOaoY4uMwjxfPPfZ-lJTm6DAg9mK9FsIUHhWQ/s1600/lemon_chicken.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZRYWBGV9JisOJwA02SN_bbupG38rBWDhNFBZi37RUnW7DgZ4PbVx8W1M-H21ZW5pX2yue7qGokwL7HO_Qd7PPLJhuvXP2DGxdvLsp-TnOaoY4uMwjxfPPfZ-lJTm6DAg9mK9FsIUHhWQ/s320/lemon_chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5568357197427094802" /></a><br />Time to lighten thins up around here. Me and my lemons, well me and lemons are total B.F.F.‘s. You know, best friends forever. The lemon has never let me down and is always there for me whether it be when I need a lemon tart, lemonade or in this case lemon chicken. I love lemons. In fact I love them so much I even planted a lemon seed, which I have tended to lovingly since it’s first sprout. It has grown into a pretty little plant which I hope will turn into a tree and subsequently in 12-15 years I will actually have a lemon, fingers crossed. I’ll let you know. So, it’s Spring, my favorite season. It’s beautiful, it doesn’t get dark at 4:30pm anymore and if nature decides it’s time to lighten up, I say I will happily follow suit. This lemon chicken screams Spring. It’s light, bright and refreshingly easy. I love my lemons like I love my Spring-always and forever.<br /><br /><span style="font-weight:bold;"> Recipe:</span><br /><br />1 lb chicken, cut into 1" cubes (I used boneless skinless chicken thighs)<br /><br />1 egg white<br /><br />2 teaspoons cornstarch<br /><br />1/2 teaspoon salt<br /><br />1/2 teaspoon pepper<br /><span style="font-weight:bold;"><br /> Sauce:</span><br /><br />1/3 cup lemon juice<br /><br />2 teaspoons soy sauce<br /><br />1 teaspoon rice wine vinegar<br /><br />1/4 teaspoon minced ginger<br /><br />4 teaspoons honey<br /><br />2 teaspoons sugar<br /><br /><span style="font-weight:bold;"> Directions:</span><br /><br />1. Combine all of the sauce ingredients together and set aside.<br /><br />2. Combine chicken, cornstarch, egg white and salt and pepper in a mixing bowl. Set aside at room temperature for 15 minutes.<br /><br />3. Heat a large wok or saucepan to medium high heat and add enough oil to coat the bottom of the pan. Place the chicken in a single layer in the hot oil making sure you don’t crowd the pan. You may have to work in batches. Once you have placed the chicken in the pan cook on one side without touching the chicken for 2-3 minutes, flip the chicken and cook another 2-3 minutes. Remove the chicken and set aside.<br /><br />4. Add the sauce ingredients to the wok, increase heat to high and simmer the sauce for 2 minutes. Return the chicken to the simmering sauce and simmer 2 minutes or until the sauce has thickened and the chicken is reheated.<br /><br /> <br /><br />Serves 4.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com1tag:blogger.com,1999:blog-3518706938697744018.post-84454473792720339582011-01-30T23:58:00.000-08:002011-01-31T06:18:42.750-08:00Pancetta Pizza with Mushrooms, Olives and Goat Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqx3QAN67agoeewW7JSlEWnGTeQ9bH_y_kk2TUetwOc_Mj299NGbPufPRTO0RB7AIexlpZxeSvlbxgVjcpZKyPL4_Ou0e6jFXyhG823MHjiS076TvaLapwoQlwKvjN1QPjuxtBHlYIyU/s1600/pancetta_pizza.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 173px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqx3QAN67agoeewW7JSlEWnGTeQ9bH_y_kk2TUetwOc_Mj299NGbPufPRTO0RB7AIexlpZxeSvlbxgVjcpZKyPL4_Ou0e6jFXyhG823MHjiS076TvaLapwoQlwKvjN1QPjuxtBHlYIyU/s320/pancetta_pizza.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5568350121514279330" /></a><br />The Super Bowl is next weekend so if you or your significant other are sports fans you're probably preparing your menu as we speak. One of my favorite game day foods is making my own pizza. I make pizza quite often and one thing I’ve come to learn is that where toppings are concerned, less is more. Now, you will instinctively want to load up the toppings, I’ve been there too but this is really a time to show restraint. Trust me, you’ll thank me later. The great thing about pizza is obviously its versatility; make whatever kind you like but it’s also so simple. Making your own pizza is fun and delicious, a break for the ol’ bod that lets me know I’m not 18 anymore every time I indulge in deep fried love. And while I know I’ll never learn to be a sports lover at least I’ve found a way to entertain myself through a certified lifetime of being married to one.<br /><br />Now please excuse me while I begin preparations for my <a href="http://www.slashfood.com/2010/02/03/super-bowl-snack-stadium/">Superbowl Snack Food Stadium</a>. This 27 (ahem 31, almost 33) year old body has no idea what’s in store for it next weekend. Probably best to eat nothing but wheatgrass and bean sprouts for the next week in preparation.<br /><br /><span style="font-weight:bold;">Dough Recipe (makes 4, 13" pizza crusts):</span><br /><br />1 envelope active dry yeast (or 2 1/4 teaspoons)<br /><br />2 cups warm water (90° to 105°)<br /><br />1/2 teaspoon sugar<br /><br />4 cups all-purpose flour, plus more for kneading<br /><br />2 1/2 teaspoons kosher salt<br /><br />Extra-virgin olive oil<br /><br />cornmeal for dusting the stone or pan<br /><br /><span style="font-weight:bold;">Directions:</span><br /><br />1. In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes. Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the kosher salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms. Use a pastry scraper to help knead the dough. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days. <br /><br />2. Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.<br /><br />3. Meanwhile, set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat. If you don’t have a pizza stone use a baking sheet but the pizza stone creates a crispier crust. <br /><br />4. On a lightly floured surface, stretch one ball of dough into a 13-inch round, using a rolling pin if needed to achieve a thin crust ; transfer to a floured pizza peel or large cutting board, adding flour where the dough sticks. Spread 1/3 cup of tomato sauce evenly over the dough leaving a 1 inch border. Sprinkle the mozzarella cheese over the pizza followed by the mushrooms then pancetta and finally, crumble the goat cheese over the pizza. Sprinkle with salt and pepper and a slight drizzle of olive oil over the entire pizza.<br /><br />5. Lightly sprinkle the surface of the stone or pan with cornmeal. Immediately slide the pizza onto the stone and bake for 8-10 minutes or until the cheese is melted and the crust is golden brown. Remove the pizza from the oven and let stand for 3-4 minutes before slicing to allow the cheese to set. <br /><br /><span style="font-weight:bold;">*Note: </span>you can easily freeze any leftover dough by wrapping it in cling wrap and storing in an airtight container or ziploc bag in the freezer. Remove from the freezer when you are ready to use it and thaw at room temperature. Or simply reduce the dough ingredients to your specified requirements. <br /><br /><span style="font-weight:bold;">Toppings for 1 13" pizza:</span><br /><br />1/3 cup <a href="http://www.jamieoliver.com/recipes/vegeterian-recipes/the-quickest-tomato-sauce">Jamie Oliver’s Quickest Tomato Sauce</a><br /><br />1/3 cup mozzarella cheese, shredded<br /><br />1/4 cup goat cheese<br /><br />6 mushrooms, rubbed clean and roughly chopped<br /><br />4 slices pancetta, roughly chopped<br /><br />6 kalamata olives, pitted and roughly choppedMadelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com1tag:blogger.com,1999:blog-3518706938697744018.post-10975066162394190632011-01-19T23:22:00.000-08:002011-01-20T10:27:31.307-08:00Sweet Potato and Yam Gnocchi with Brown Butter Sage Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZOjGpPZJC3YB7-zxTPkCeqp5xfe9N_Gu7Yf2yOf1bk2pKDWNxd7jOPYqSpumAAbuCUJ0YyoGQgKSqdHv1cW3J9hmijedfFfch3PZdCHeVqE6IrL5xXzDUsgy4FDdeAiND1OCID9mpCI/s1600/gnocci.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZOjGpPZJC3YB7-zxTPkCeqp5xfe9N_Gu7Yf2yOf1bk2pKDWNxd7jOPYqSpumAAbuCUJ0YyoGQgKSqdHv1cW3J9hmijedfFfch3PZdCHeVqE6IrL5xXzDUsgy4FDdeAiND1OCID9mpCI/s320/gnocci.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5564335844534925762" /></a><br /><br />This season brings some of the most fantastic flavours of the year. It also gives us an opportunity to crank up the oven for more than 10 minutes without passing out from heat exhaustion. I was inspired by the beautiful colour of the yams at our Farmer’s Market. I knew I had to come up with something new and these gnocchi fit the bill perfectly.<br /><br />The aroma that filled my house when I was roasting the sweet potato and yams was enough confirmation that I was on to something special. After mashing them both together I could have eaten them with pure joy just the way they were. But I had gnocchi on my mind and good thing because man, they were one of the best things I’ve tasted in a while, I absolutely loved them. Thankfully this recipe makes a lot so I was able to freeze a batch to have on hand. Read the note below for instructions on freezing. You’ll want to have these at the ready for you. Trust me.<br /><br /><span style="font-weight:bold;">Recipe for Gnocchi:</span><br /><br />1 large sweet potato<br /><br />2 medium sized yams (the sweet potato/yam pulp should equal 3 cups)<br /><br />2 eggs, lightly beaten<br /><br />2 + cups flour, plus more dusting<br /><br />salt and pepper to taste<br /><br />pinch of nutmeg<br /><br />pinch of cinnamon <br /><br /><span style="font-weight:bold;">Directions:</span><br /><br />1. Preheat oven to 400 degrees. Prick the sweet potato and yam with a fork all over. Place them both on a baking sheet and roast for about an hour, flipping half way through. Bake until they are very tender.<br /><br />2. Remove from oven and allow to cool. Once cooled, remove the skin from both. Place the pulp in a large mixing bowl and using a potato masher or fork, mash the pulp completely together. At this point season the pulp mixture with salt and pepper to taste and mix in the nutmeg and cinnamon. Add the eggs to the mixture followed by the flour. You may need more flour to make the dough come together. The consistency should be soft and sticky but not wet keeping in mind you will be adding more flour while you’re rolling out the dough.<br /><br />3. Dust a large surface with flour, separate the dough into 4 pieces. Take one piece of the dough and roll it out on the floured surface into a long roll about 1" thick. Cut the dough into 1" pieces. Using the tines of a fork, gently press into the top of the pieces to make a slight indent. Place the gnocchi on a floured baking sheet and either place in the freezer for future use or set aside while your water comes to a boil. Repeat with the remaining 3 pieces of dough.<br /><br />4. Bring a large pot of water to a boil. Place the gnocchi in the boiling water and stir immediately, keep stirring until the water returns to a boil. The gnocchi are done as soon as they float to the surface of the water. Make sure you don’t overcook, it should only take a few minutes. Remove the gnocchi and stir into the sauce (sauce recipe below). Serve with freshly grated parmesan cheese.<br /><br /><span style="font-weight:bold;">*Note: </span>To freeze the gnocchi, place the individual gnocchi on a floured baking sheet and place in the freezer. Once the gnocchi are frozen place them in a freezer bag. To cook once frozen simply place the frozen gnocchi in boiling water and remove them once they float to the surface.<br /><br /><span style="font-weight:bold;">Recipe for Brown Butter Sage Sauce: </span><br /><br />4 tablespoons butter<br /><br />8 large sage leaves, cut into thin strips<br /><br />2 tablespoons lemon juice<br /><br /><span style="font-weight:bold;">Directions:</span><br /><br />1. Melt butter in a saute pan. Cook over medium heat until the butter becomes golden brown. Add sage leaves and lemon juice remove from heat. Serve over pasta.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com3tag:blogger.com,1999:blog-3518706938697744018.post-65443375456703054232011-01-05T17:15:00.000-08:002011-01-05T19:10:34.344-08:00Panko Breaded Shrimp with 3 Dipping Sauces<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTsBVGhNs6iIL-zpVv-2DdM4ELOPo_49GNYRiynGaO3D5cDvcWzpFshDMW3z_6M_HTueAQ4Ab8Gpeui0aVRBBzFHR83OAbyI6OBjjK7gbbCmOcigUyZfL30ieRWEXmdGxYgOQN9vsgsc/s1600/popcorn+shrimp.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTsBVGhNs6iIL-zpVv-2DdM4ELOPo_49GNYRiynGaO3D5cDvcWzpFshDMW3z_6M_HTueAQ4Ab8Gpeui0aVRBBzFHR83OAbyI6OBjjK7gbbCmOcigUyZfL30ieRWEXmdGxYgOQN9vsgsc/s320/popcorn+shrimp.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5558904392922455698" /></a><br /><br />I don't make New Years resolutions because quite frankly, I don't like the pressure and when I tell myself I can't have something, I want it even more. That last quality does not exactly coincide with my major lack of will power especially with guilty food. So while I make myself eat healthy most of the time, when I want something good, I'm gonna have it. And it most often includes something deep fried. Now these shrimp, ooooh baby, these shrimp rock my world. They're sweet, crunchy, juicy and totally hit the spot. When I make them I fry up a large batch and serve them with my 3 favorite dipping sauces (I can never just pick one). That's another of my bad qualities - indecisiveness. But one thing is for sure, I never have to think twice about indulging in these beauties.<br /><br /><span style="font-weight:bold;">Recipe:</span><br /><br />20 large shrimp, deveined, cleaned and shells removed leaving the tails on <br />1 cup flour <br />1 teaspoon salt<br />1/2-1 teaspoon black pepper<br />2 eggs <br />1/2- 2 cups Panko breadcrumbs (can use regular dried breadcrumbs but they won't be as light and crisp)<br />1 quart oil for frying (such as vegetable, peanut or grapeseed<br />Lemon wedges, for garnish <br /><br /><span style="font-weight:bold;">Directions:</span><br /><br />1. Heat oil in a deep, heavy pot or fryer on stove. Oil should be 3-4 inches below the top of the pot. Heat oil to 375 degrees.<br /><br />2. As if working in an assembly line, In one bowl mix the flour, salt and pepper. In another bowl add the eggs and beat lightly. Put the bread crumbs in a third bowl. Working in batches, dredge the shrimp in flour and shake off excess, dip the shrimp in the egg again shaking off excess, then into the bread crumbs to coat thoroughly. When you have 6 breaded add them to the hot oil making sure not to crowd the pan. Let them fry, turning once, until golden brown about 3-4 minutes per side. Remove with a skimmer or slotted spoon. Put on a wire rack lined with paper towel with paper towel and repeat with the remaining shrimp.<br /><br /><span style="font-weight:bold;">Dipping Sauces:</span><br /><br />1. Chili Mayo:<br />1/2 cup mayonnaise<br />1 teaspoon chili sauce such as sambal oleck (more or less to taste)<br />1 teaspoon lemon juice<br /><br />Mix all ingredients together and refrigerate until needed.<br /><br />2. <a href="http://www.madelinesadaptations.com/2008/12/shrimp-cocktail-with-homemade-cocktail.html">Homemade Cocktail Sauce</a><br /><br />3. <a href="http://www.madelinesadaptations.com/2009/09/egg-rolls.html">Sweet Chili Dipping Sauce</a>Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com1tag:blogger.com,1999:blog-3518706938697744018.post-59368707211406462402010-12-30T00:31:00.000-08:002010-12-30T00:36:27.985-08:00Spinach Salad with Lentils, Blue Cheese, Bacon and Walnuts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEayfsinSOWDliO2XshBeP4ZA2qpOopwPqmCDwE0FWVHm-4A3jwRevlVDVGD41Z5mtAq_Y7uAsaoEyU22q8ku4ELIs1pJQkZmac2-azPN90IgJ9ahMcPHhKRClP5f18EO5t5PmLcLTBc/s1600-h/lentilsalad.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEayfsinSOWDliO2XshBeP4ZA2qpOopwPqmCDwE0FWVHm-4A3jwRevlVDVGD41Z5mtAq_Y7uAsaoEyU22q8ku4ELIs1pJQkZmac2-azPN90IgJ9ahMcPHhKRClP5f18EO5t5PmLcLTBc/s320/lentilsalad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421628173747168674" /></a><br /><br />From the recipe archive December/09 because I've made this delicious salad a million times since and I'll be making it again this year. Happy New Year!<br /><br />I'm not superstitious per say. Sure I'll do a little knocking on wood every once in a while but I'm not fanatical about it. Since I got married last year and we bought our first house, I decided that I wanted to create some traditions for this new little life of mine. We had our first traditional Christmas at our house this year and started collecting some sentimental decorations. Tomorrow, New Years Day we go on a once a year binge at McDonald's (and then regret it terribly afterwards) but I needed a New Years Eve tradition and I thought this sounded fun when I came across <a href="http://www.epicurious.com/articlesguides/holidays/newyearsday/luckyfoods">this article on Epicurious about lucky foods</a> to eat on New Years Eve. (Which incidentally is when I got engaged at this time last year. Whoot Whoot!) There are a lot of great ideas in the article for ringing in the new year with luck but I decided to go the lentil and pork route in the form of a spinach salad with lentils bacon and blue cheese. Four of my favorite things. The salad will be accompanied by a grilled T-Bone steak so make that five of my favorite things. I feel lucky already. <br /><br />Happy New Year everyone! Thank you for all of your support. I hope I've inspired some of you to try out a new recipe, perhaps when you thought you couldn't make it, much like I did not too long ago. I look forward to hearing from all of you in the new year and wish you and your loved ones a world of blessings.<br /><br />Cheers! <br />Madeline<br /><br /><span style="font-weight:bold;">Salad Recipe:</span><br />1 bunch of spinach, rinsed thoroughly and dried (about 4 cups spinach)<br />1/4 cup dried lentils, picked over and rinsed<br />4 slices bacon, cooked, crumbled and cooled to room temperature<br />1/4 cup blue cheese, crumbled<br />1/4 cup toasted walnuts (see below for toasting instructions)<br />8 or so mandarin orange wedges<br /><br />1. Bring a medium sized sauce pan of water to a boil. Add the rinsed lentils, reduce heat to a simmer and cook lentils about 20 minutes or until tender. Once tender, drain the lentils, rinse with cold water and allow the lentils to cool and dry a little, about 1 hour.<br />2. Place the spinach in a large bowl. Add the vinaigrette and toss to coat. Plate the salad by placing a large bunch of spinach on a plate, sprinkle a portion of the lentils on the spinach followed by the blue cheese, bacon, walnuts, mandarin oranges. <br /><br /><span style="font-weight:bold;">Maple Orange Vinaigrette:</span><br />2 tablespoons maple syrup<br />3 tablespoons orange juice<br />1/4 cup olive oil<br />1/2 teaspoon freshly cracked black pepper<br /><br />1. Mix maple syrup, orange juice, black pepper, whisk in the olive oil. Serve over the salad and toss to coat.<br /><br /><span style="font-weight:bold;">Toasting Walnuts:</span><br />1. There are a few ways to do this:<br />a) Place the walnuts in a skillet over low-medium heat and gently toast the walnuts, stirring occasionally, until they are fragrant, about 8 minutes.<br />b) Spread the walnuts on a plate and microwave on high heat for 4-5 minutes or until fragrant.<br />c) Preheat the oven to 350 degrees. Place the walnuts on a baking sheet and toast in the oven for 8-10 minutes or until fragrant.<br /><br />Whichever way you choose to toast the nuts just be sure to keep a close eye on them as they will burn very easily.<br /><br />Serves 2Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com3tag:blogger.com,1999:blog-3518706938697744018.post-30610747308603980592010-12-22T13:00:00.000-08:002010-12-22T13:09:13.508-08:00Roasted Brussel Sprouts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5MTKycPy2S2MbkBpsOlMqFUk-pveGq-wqIUSU8k1YzqXrIgRre7Lf5uB7cRTn6s3p-MCRIPwYQS2xvQf66Onwyh2E8JPeDE3ACItHDrbOwAcCgcVpyTZmIJzMeoN-h0n6pqUmAoxoPE/s1600-h/brussel+sprouts.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5MTKycPy2S2MbkBpsOlMqFUk-pveGq-wqIUSU8k1YzqXrIgRre7Lf5uB7cRTn6s3p-MCRIPwYQS2xvQf66Onwyh2E8JPeDE3ACItHDrbOwAcCgcVpyTZmIJzMeoN-h0n6pqUmAoxoPE/s320/brussel+sprouts.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5124746963034874866" /></a><br />If you're like me, you've had one too many mushy boiled brussel sprout dishes. I don't know how many times I've shown up for Christmas dinner and dreaded the passing around of the brussel sprouts. I too am guilty of butchering the poor little cabbage heads though because I didn't really know of any other way to make them. However, as many times as I've had to endure the mush, I always wanted to like them. I'll need you to trust me here. Roasting the brussel sprouts takes them to a whole new level and it's a delicious place to be. They become nutty and crisp on the outside and tender on the inside. I'll be making extra this year for Christmas dinner in hopes of having leftovers. Yes, I actually just said that about brussel sprouts. Happy Holidays!!!<br /><br /><span style="font-weight:bold;">Recipe:</span><br />1 lb brussel sprouts<br />3 tablespoons olive oil<br />1/4 tsp each salt and pepper<br />1 tablespoon butter<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Preheat oven to 400 degrees. Peel the first couple of leaves from the brussel sprouts and trim off the rough bottom stems.<br />2. Place the brussel sprouts in a large baking dish so they are in a single layer. Drizzle with olive oil and salt and pepper. Toss to coat. Dot the brussel sprouts with butter and place the dish in the oven. <br />3. Roast for 30 minutes (or until fork tender) tossing with a spatula every 15 minutes. Remove from oven and serve.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com7tag:blogger.com,1999:blog-3518706938697744018.post-1414296613077190852010-12-17T19:58:00.000-08:002010-12-18T20:11:00.663-08:00Rosemary Parmesan Savory Shortbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jVZ4e8bKCf1YkhgWYEsPyElcaIVC_aKS4LKFjrmE5ZSFDtPQ8jE-o47WgA6KD2mSqDCNxauK4PcawgXapvSt2L90Lg4HexffZ5tO03Z2anrO2VbyJShhZ1p4g3V43jBVf-c5LFUsl2M/s1600-h/savoury+shortbread2fixagain.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jVZ4e8bKCf1YkhgWYEsPyElcaIVC_aKS4LKFjrmE5ZSFDtPQ8jE-o47WgA6KD2mSqDCNxauK4PcawgXapvSt2L90Lg4HexffZ5tO03Z2anrO2VbyJShhZ1p4g3V43jBVf-c5LFUsl2M/s320/savoury+shortbread2fixagain.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5419027744429979170" /></a><br /><br />From the recipe archive: Perfect for the holidays...<br /><br />I messed up. It's not often that I mess up but I did...Oh man that was fun, I couldn't even keep a straight face typing that because messing up is a <span style="font-style:italic;">huge </span>part of my daily schedule. <span style="font-style:italic;">I am the biggest clutz ever</span>. Surprisingly, I was a ballet dancer for years and years which generally requires grace and the whole clutz thing has caused my ballet teacher mother much dismay. But I play my part and put on the "never trip over over myself" (in public) part quite often. <br /><br />The other day though, I tripped up in the kitchen making crackers. Tragic, I know. I used way too much butter and they essentialy baked like a shortbread. I was pretty bummed. I was looking for a crisp cracker but you can't always get what you want and sometimes that's a good thing because there are such things as "happy accidents". It seems like happy accidents happen to me when I'm trying too hard to figure things out. I was trying too hard with these crackers when really they wanted to do their own thing. And they did. What I thought was a total failure turned into a perfectly delicious accident. Basically a savory shortbread was the outcome and it was fantastic. So for all of the times that things don't work exactly the way I want them to, thank you kitchen gods. I will continue to appreciate that you probably know better than I do.<br /><br /><span style="font-weight:bold;">Recipe:</span><br />8 tablespoons unsalted butter<br />1/2 cup grated Parmesan<br />1 1/4 cups all purpose flour<br />1/4 teaspoon salt<br />2 teaspoons finely chopped fresh rosemary <br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Using either a hand mixer or electric mixer, beat the butter until creamy. Add the remaining ingredients and mix until the dough forms a ball.<br />2. Place the dough on a lightly floured surface and roll in a log, 2 inches in diameter and aproximately 12 inches long.<br />3. Wrap the dough in plastic wrap and place in the freezer for 30 minutes or refigerate overnight.<br />4. Preheat the oven to 350 degrees.<br />5. Cut 1/4 inch sliced rounds of dough and place on a baking sheet. Bake for about 20 minutes or until lightly browned. Remove from oven and cool completely on a wire rack.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com3tag:blogger.com,1999:blog-3518706938697744018.post-32612664275821241712010-12-04T18:45:00.000-08:002010-12-04T19:15:21.271-08:00Green Beans with Caramelized Shallots and Pancetta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5aTSnh3rI7NT4lEVCF81rZUJwDmdwXg436SBLX88wT4gtsGdE5OGm9ZiMzKCSsNyfWv5NFxc30RuCXx9kX-bQ4NlFVL7A-ALb757Ilfk26uRkxn5MBaJ-Vq6loT44nWWtLWXoz4wt0A/s1600/greenbeens.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5aTSnh3rI7NT4lEVCF81rZUJwDmdwXg436SBLX88wT4gtsGdE5OGm9ZiMzKCSsNyfWv5NFxc30RuCXx9kX-bQ4NlFVL7A-ALb757Ilfk26uRkxn5MBaJ-Vq6loT44nWWtLWXoz4wt0A/s320/greenbeens.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5547028166810732306" /></a><br />I tried out this recipe over Thanksgiving and immediately knew it would be a new holiday must have. Actually I knew it was one of my new favorite <span style="font-style:italic;">anytime</span> side dishes. The caramelized shallots are supremely sweet, the toasted almonds are rich and smoky and the pancetta, really what is there not to like about anything with pancetta. In lieu of pancetta you could certainly use bacon and once again, I ask, is there anything that could go wrong with that? No, the answer is a certified no. Be sure to put this little gem in your back pocket for any occasion but especially for your upcoming holiday entertaining.<br /><br /><span style="font-weight:bold;">Recipe:</span><br />1 lb green beans, trimmed of stems<br />3 shallots, thinly sliced<br />2 strips pancetta, diced and cooked until crispy <br />2 tablespoons butter<br />1/4 cup almonds, finely chopped <br />salt and pepper to taste <br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Melt butter over medium heat in a saute pan and add the shallots. Saute shallots, stirring occasionally for about 20 minutes or until they become lightly browned and sticky. Meanwhile bring a large pot of salted water to a boil. Add the green beans to the boiling water and boil for 3 minutes. Strain the beans and set aside. Add the almonds to the pan and toast for 4-5 minutes. Add the beans and pancetta to the pan and stir together. Heat everything together, season to taste with salt and pepper and serve.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com0tag:blogger.com,1999:blog-3518706938697744018.post-46306825342960821632010-11-30T23:47:00.000-08:002010-12-01T19:22:51.966-08:00Classic Chicken and Mushroom Pasta Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCUBmEQbgFjSBdaSgpbv-ausvLjiTV82oh9obpKrFTJc4MSrtYc8AJ7GVqlAhH5Grl9_y8vqNYIincBZEGOmZHDWLyEnL1j-u0agHsTfy2ZQYUiomYYKzlwPxmugO812I1m76B-vZD_4/s1600/cassarole.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCUBmEQbgFjSBdaSgpbv-ausvLjiTV82oh9obpKrFTJc4MSrtYc8AJ7GVqlAhH5Grl9_y8vqNYIincBZEGOmZHDWLyEnL1j-u0agHsTfy2ZQYUiomYYKzlwPxmugO812I1m76B-vZD_4/s320/cassarole.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5545639494634414050" /></a><br />I'm sure you're not unfamiliar with your Mom's chicken casserole with mushroom soup. It was a staple in our house and if you know what I'm talking about, you will likely join in my comfort of this casserole. And my favorite thing about this casserole? The crunchy cracker parmeson crust on top, Oh yeah.<br /><br /><br /><br /><br /><br /><span style="font-weight:bold;">Recipe:</span><br />1 package penne pasta<br />3 tablespoons olive oil<br />6 chicken tenderloins, diced<br />1 small onion, finely diced<br />1 stalk celery, finely diced<br />1 large clove garlic, minced<br />salt and pepper to taste<br />1 can condensed cream of chicken soup<br />1 can condensed cream of mushroom soup<br />1 cup buttery crackers such as Ritz<br />2 tablespoons grated Parmesan cheese<br />2 tablespoons butter, melted<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Preheat oven to 400 degrees. Lightly grease a medium baking dish.<br />2. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.<br />3. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and add the onions, celery and garlic and saute about 10 minutes or until the chicken is cooked through. Season to taste with salt and pepper.<br />4. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup. Transfer to the prepared baking dish.<br />5. In a small bowl, mix the cracker crumbs, Parmesan cheese and butter. Spread evenly over the top of the casserole.<br />6. Bake 30 minutes in the preheated oven until bubbly and lightly browned.<br /><br /><br /><br />.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com0tag:blogger.com,1999:blog-3518706938697744018.post-69778925925359186012010-11-18T19:51:00.000-08:002010-11-18T19:59:42.215-08:00Baked Shrimp Scampi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidp2I2HlB9Fw-LMBSLfjRNED8iUZK6LbUNmcxFq6xYpXq86h42PIwOhKxJPTcTmfpwsE9I4bsarz_8z3AIv4iep0wOLLBEVo5x1HOHTgF8CbQ4jDY1LDeKfFdWaCpIrWHwrQBU2_2xN70/s1600/shrimp+scampi.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidp2I2HlB9Fw-LMBSLfjRNED8iUZK6LbUNmcxFq6xYpXq86h42PIwOhKxJPTcTmfpwsE9I4bsarz_8z3AIv4iep0wOLLBEVo5x1HOHTgF8CbQ4jDY1LDeKfFdWaCpIrWHwrQBU2_2xN70/s320/shrimp+scampi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5541104828846602226" /></a><br />Oh hello there Shrimp Scampi, my new favorite best friend forever. Yes, I know my BFF quotient is rather fleeting and changes at an extremely rapid rate but for now, this dish has me weak in the knees and looking for cover. It's garlicky, buttery, cheesy, herby (is that a word?) goodness. I'm so happy with this dish I feel like breaking into a verse of killing me softly.<br /><br /><br /><br /><br /><span style="font-weight:bold;">Shrimp Marinade:</span><br />2 lbs shrimp, shells removed but leave the tails on, cleaned and deveined.<br />3 tablespoons olive oil<br />1/4 cup white wine<br />2 tablespoons lemon juice<br />1/4 teaspoon each salt, pepper and red pepper flakes<br /><br /><span style="font-weight:bold;">Directions:</span><br />whisk all of the marinade ingredients together in a large bowl. Place the shrimp in the marinade and stir to combine. Allow the shrimp to marinade at room temperature for 15-20 minutes. <br /><br /><span style="font-weight:bold;">Scampi Recipe:</span><br />1/2 cup butter, room temperature<br />3 cloves garlic, minced<br />1 cup breadcrumbs<br />1 egg yolk<br />1 teaspoon rosemary, finely chopped<br />1/4 cup parsley, finely chopped<br />zest of 1 lemon<br />2 tablespoons parmesan cheese<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Preheat oven to 450 degrees.<br />2. Melt the butter in the microwave. Remove, add the minced garlic to the butter and set aside to cool.<br />3. mix the breadcrumbs with the rosemary, parsley, lemon zest, parmesan cheese and egg yolk. Add the cooled butter mixture to the breadcrumbs and stir everything together.<br />4. Remove the shrimp from the marinade and place the shrimp in a single layer in a large casserole dish. Drizzle the shrimp with the remaining marinade. Spoon the breadcrumb mixture over the shrimp. Place the shrimp in the oven and bake for 10-12 minutes or until the shrimp are pink and the breadcrumbs are golden brown. Serve with fresh lemon wedges.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com9tag:blogger.com,1999:blog-3518706938697744018.post-75765595600026032132010-11-14T22:51:00.000-08:002010-11-16T09:41:31.521-08:00Mom's Shepherd's Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5l9ox_jRLmcP6H9HTYhMxa-KnO6liuxib-benVTBdt9m5bpDCSZTFFQ4A_D6b8cX85g69gXQZNhsRcre_ccWzPNmZJpCGotOY_IkgoYxQVw2EvvNzIhqd5xJqAnpndtaRZBgw_jC3XfY/s1600/shep+pie.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5l9ox_jRLmcP6H9HTYhMxa-KnO6liuxib-benVTBdt9m5bpDCSZTFFQ4A_D6b8cX85g69gXQZNhsRcre_ccWzPNmZJpCGotOY_IkgoYxQVw2EvvNzIhqd5xJqAnpndtaRZBgw_jC3XfY/s320/shep+pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5539670466458191266" /></a><br />Well, I've had this cold/flu/demon-spawn virus thing on and off for the last 30 days and I've basically eaten a banana, some soup and a cracker in that time. Thankfully I'm starting to feel better and two things that I needed were comfort food and meat.<br /><br />My Mom always made shepherd's pie for us as kids and it was and is one of my favorite meals. My parents are both from Scotland so before the battle of the Brits begin here, let me stress that this is how <span style="font-style:italic;">my </span>Mom made it. You see, sometimes it's made with lamb and sometimes with beef. The vegetables involved are also up for discussion. Some people will even argue that this is not technically called Shepherd's pie. All I know is that it's my mama's recipe and I'm in no position to question her. I also know that it totally hit the spot and was exactly what I needed. Thanks Mom!<br /><br />Recipe:<br />1 lb lean ground beef<br />4 large yukon gold potatoes, peeled and diced into 1" dice<br />1/2 cup peas<br />1/2 cup corn niblets<br />1 cup diced carrots<br />1 onion, diced<br />2 cloves garlic, minced<br />1 cup beef stock<br />1/4 cup Worcestershire sauce<br />2 tablespoons ketchup<br />salt and pepper to taste<br />butter<br /><br />Directions:<br />1. Bring a large pot of water to a boil and season with salt. Once the water comes to a boil add the diced potatoes. Boil the potatoes about 20 minutes or until they are fork tender. Drain the potatoes and return them to the pot. Using a potato masher, mash the potatoes until there are no more lumps. Set the potatoes aside. <br />2. Preheat the oven to 400 degrees.<br />3. Brown the ground beef in a large skillet until it's no longer pink. Add the onions, carrots and garlic and continue to cook another 10 minutes. Add the beef stock, Worcestershire sauce and ketchup. Stir to combine. Simmer the mixture for 15 minutes or until the stock has reduced into a gravy-like consistency. Season with salt and pepper to taste. Mix in the peas and corn.<br />4. Spoon the meat mixture into a casserole dish. Top the meat mixture with the mashed potatoes. Spread the potatoes over the meat making sure to cover the entire surface of the meat with the potatoes. Place dots of butter on top of the potatoes. Place in the oven and bake until the potatoes become nice and golden brown on the top.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com0tag:blogger.com,1999:blog-3518706938697744018.post-70944295811030522852010-11-05T23:47:00.000-07:002010-11-06T20:10:05.480-07:00Acorn Squash Stuffed with Quinoa and Andouille Sausage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKEDBGohndLFBn7d26WTOY45WrRLF2z5p8nPT0v77pvK9aDMyzjnuHU9IGtpirUK3temyn3d7sm5hldQUVfKTQyNhdJtUvL5WT_GJFZNXP_Zrex-0crIRlA8jIKszFS4lCsT4sOeiRinI/s1600/squash.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKEDBGohndLFBn7d26WTOY45WrRLF2z5p8nPT0v77pvK9aDMyzjnuHU9IGtpirUK3temyn3d7sm5hldQUVfKTQyNhdJtUvL5WT_GJFZNXP_Zrex-0crIRlA8jIKszFS4lCsT4sOeiRinI/s320/squash.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5536633199776968178" /></a><br />I can't get enough of all of the fabulously beautiful varieties of squash that are available right now. They are so unique in appearance and flavour, I continuously marvel at the beauty of them all. And as such, I've made some type of squash dish almost every day for weeks. This happens to be one of my favorites. The wonderful nutty flavour of quinoa is a perfect combination with squash and the andouille sausage adds a rich, spicy, smoky flavour. This was a super satisfying meal that I'll be making regularly. Oh how I love the offerings of Fall...<br /><br /><span style="font-weight:bold;">Recipe:</span><br />1 acorn squash<br />2 andouille sausages (can substitute chorizo)<br />1 cup cooked quinoa (can use rice if quinoa is unavailable)<br />1/4 cup parmesan cheese<br />1/4 cup hazelnuts, very finely chopped<br />2 teaspoons parsley, finely chopped<br />1 teaspoon fresh rosemary, finely chopped<br />salt and pepper<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Preheat oven to 400 degrees. Cut the squash in half and remove the seeds. Rub the flesh of the squash with olive oil and sprinkle with salt and pepper. Place the squash flesh side up on a baking sheet and bake for 30 minutes. Remove from oven and set aside.<br />2. Meanwhile, cook the quinoa according to package directions. Cut the sausage into 1/4" dice. Cook the sausage in a saute pan and lightly cook for 7-8 minutes. Mix the quinoa in with the sausage along with the parmesan cheese, rosemary and parsley and hazelnuts. Season to taste with salt and pepper if needed.<br />3. Stuff the cavity of each side of the squash halves and sprinkle the top with extra parmesan cheese. Return the stuffed squash to the oven and bake another 20 minutes.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com0tag:blogger.com,1999:blog-3518706938697744018.post-13316672860020268372010-10-26T23:44:00.000-07:002010-10-27T19:01:00.100-07:00Beet Ravioli Stuffed with Ricotta and Goat Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQUSgowA4W9jcHdaKwMxj4_BbFtL3O35_O2HCkJEc7Ei0weEI-bTa4q6rS8XzlUZVq4Zd1PCHNub6iCbswiFUe9v6RkztLw0zIJ3w8x-r5KonPZ0T4LaSgxHtA_d_X_XXwpdidWEQYWo/s1600/beet+rav.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQUSgowA4W9jcHdaKwMxj4_BbFtL3O35_O2HCkJEc7Ei0weEI-bTa4q6rS8XzlUZVq4Zd1PCHNub6iCbswiFUe9v6RkztLw0zIJ3w8x-r5KonPZ0T4LaSgxHtA_d_X_XXwpdidWEQYWo/s320/beet+rav.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5532909457607922306" /></a><br />There are few flavour companions that I adore more than beets and goat cheese. The combination of the two makes me swoon. So when I came across <a href="http://www.marthastewart.com/recipe/beet-ravioli-stuffed-with-ricotta-goat-cheese-and-mint">Martha Stewart's</a> recipe for this beet ravioli I was smitten from the start. First of all, that colour alone could make me cry tears of joy. We could easily stop right there but the happiness I experineced when I tasted this wonderful concoction is one I won't soon forget. By far one of my new favorites, this dish will be making a repeat performance on a regular basis in this house.<br /><br /><br /><span style="font-weight:bold;">Recipe</span> adapted from Martha Stewart:<br /><br /><span style="font-weight:bold;">For the Pasta:</span><br />2 medium beets<br />2 teaspoons olive oil<br />2 large eggs<br />2 1/2 cups all-purpose flour, plus more for dusting<br />1/2 teaspoon salt<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Preheat oven to 400 degrees. Wrap the beets in foil and place on a baking sheet. Place in the oven and roast about 1 hour or until the beets are fork tender. Remove from oven and allow the beets to cool enough to handle. Remove the skins, place in a food processor and puree the beets (you should have 1/2 cup puree).<br />2. Add eggs to the food processor and pulse until combined. Add flour and salt and process until dough just comes together, about 20 seconds.<br />3. Transfer the dough to a well-floured surface. Knead until smooth and elastic about 5 to 10 minutes, adding more flour if the dough is sticky. Cover and let rest for 1 to 2 hours.<br />4. Cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8") of dough. Place 1 teaspoon of filling onto one sheet of dough 1/2" from the edge. Continue to place spoonfuls of filling along the dough 1" from each other.<br />5. Place one of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a sharp knife to cut out the ravioli into individual squares. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli in a single layer on a baking sheet lightly dusted with flour. <br />6. When you are ready to cook the ravioli, add them to boiling water. Stir until the water returns to a boil. When the ravioli float on their own, about 3-5 minutes, they are finished cooking. Place each portion on individual plates. Drizzle with the brown butter and extra parmesan cheese.<br /><br /><span style="font-weight:bold;">For the Filling:</span><br />3/4 cup fresh ricotta cheese, drained 30 minutes<br />3/4 cup fresh goat cheese, room temperature<br />1/4 cup grated parmesan cheese, plus more for serving<br />2 tablespoons finely chopped parsley<br />1 tablespoon finely chopped fresh mint<br />1/4 teaspoon salt<br />1/4 teaspoon black pepper<br />6 tablespoons unsalted butter (for sauce, see below)<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. In a mixing bowl, combine chopped parsley, mint, ricotta, goat cheese, parmesan cheese and salt and pepper. Set aside.<br /><br /><span style="font-weight:bold;">For the Brown Butter:</span><br />6 tablespoons butter<br />2 tablespoons lemon juice<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Melt butter in a saute pan. Cook over medium heat until the butter becomes golden brown. Add lemon juice, remove from heat. Serve over pasta.<br /><br />Serves 4.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com6tag:blogger.com,1999:blog-3518706938697744018.post-88259685086194712212010-10-19T17:47:00.000-07:002010-10-19T18:12:59.544-07:00Roasted Buttercup Squash Seeds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtO2eXrtpZDEXjP0Agh4UPXXs5RlvV0mmA-EydZehaKi-d-8Yx1SJTo2hCTGB7EfLo-68Cls-YqTuawk9sG1JDrrvbYu7SxgiLAEZgmdUWxc2XJDuDyrgGEFtpWt3hfoLsiu5M4x8zFM/s1600/seeds.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtO2eXrtpZDEXjP0Agh4UPXXs5RlvV0mmA-EydZehaKi-d-8Yx1SJTo2hCTGB7EfLo-68Cls-YqTuawk9sG1JDrrvbYu7SxgiLAEZgmdUWxc2XJDuDyrgGEFtpWt3hfoLsiu5M4x8zFM/s320/seeds.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5529928729466613986" /></a><br />So all this time I've been under the impression that the only squash seeds worth roasting were pumpkin. Man was I wrong. I think about all of those seeds I've thrown out in my lifetime that could have been crunchy, salty, spicy goodness and it makes me want to weep. My revelation came via Twitter when one of my peeps posted a photo of her own roasted buttercup seeds. They looked so good I knew I had to make them. I. Love. These. Period. Sometimes it's the little things that make me so happy. Most often it's the little things. These make me very happy. And after the craziness of the last 2 weeks around here, I'm happy to be happy.<br /><br /><span style="font-weight:bold;">Recipe</span> (which is not really a recipe at all. Adapt it to your mood, personal taste etc.):<br />Seeds from 2 buttercup squash<br />almond oil<br />cinnamon<br />nutmeg<br />salt<br />black pepper<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Rinse the seeds ensuring that all of the flesh of the squash are removed. Pat the seeds dry. Preheat the oven to 250. Place the seeds on on a baking sheet. Drizzle the seeds with almond oil, making sure all of the seeds are coated. Sprinkle the seeds with cinnamon and nutmeg, a good sprinkling of salt and a light sprinkling of black pepper. Toss the seeds completely with the seasonings and oil. Place the seeds in the oven and roast for about 1 hour, checking every 20 minutes, stirring the seeds around each time.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com0tag:blogger.com,1999:blog-3518706938697744018.post-1154761929649052602010-10-09T14:27:00.000-07:002010-10-09T15:24:58.649-07:00Thanksgiving Meal IdeasIt's Canadian Thanksgiving this weekend which is one of my favorite holidays. However, this year is rather bittersweet given our recent loss of <a href="http://www.madelinesadaptations.com/2007/12/cheers-to-omi.html">Ome</a>. We just returned from her funeral and after a whirlwind 72 hours that included 26 hours of driving in 2 days, <span style="font-style:italic;">I am beat</span>. But I can't even imagine how much trouble I would be in if Ome knew I didn't feel like preparing a feast this year so I'm going to channel my inner Ome, put on a smile and start cooking up a storm. Some years I make ham but this year i'm going with a traditional turkey dinner with mashed potatoes, stuffing and cranberry sauce so whether you're going with ham or turkey, I figured I would share a list of my favorite tried and true recipes:<br /><br /><a href="http://simplyrecipes.com/recipes/moms_roast_turkey/">Roast Turkey from Simply Recipes</a><br /><a href="http://www.madelinesadaptations.com/2009/10/maple-glazed-baked-ham.html">Maple Glazed Ham</a><br /><a href="http://simplyrecipes.com/recipes/moms_turkey_stuffing/">Stuffing from Simply Recipes</a><br /><a href="http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/">Creamy Mashed Potatoes from The Pioneer Woman</a><br /><a href="http://theunreserved.com/blogs/Madeline/posts/cranberry-sauce">Cranberry Sauce from The Unreserved</a><br /><a href="http://www.epicurious.com/recipes/food/views/Simple-Roast-Turkey-with-Rich-Turkey-Gravy-236409">Rich Turkey Gravy from Epicurious.com</a><br /><a href="http://myhusbandcooks.wordpress.com/2008/11/25/roasted-brussel-sprouts-try-them-and-be-thankful/">Roasted Brussel Sprouts from My Husband Cooks</a><br /><a href="http://www.madelinesadaptations.com/2009/01/garlic-cheddar-biscuits.html">Garlic Cheddar Biscuits</a><br /><a href="http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/">Pumpkin Pie from Smitten Kitchen</a>Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com2tag:blogger.com,1999:blog-3518706938697744018.post-11591572796766144232010-10-04T22:30:00.000-07:002010-10-05T15:40:33.066-07:00Cheers to Ome<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8B7_TD-ZQwUjUPIQx9K_8IVsPZTasoDzHFJTTdFsu49dukCIJ2Rf8jjfxFJtMuvfQPEmIGBCf71E9iYkOLR5YTS8l7AFdFErN_XD6GLxO02Mw480K2c3fNvZX_zWPVDV44TIeD7D8wQ/s1600-h/omi.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8B7_TD-ZQwUjUPIQx9K_8IVsPZTasoDzHFJTTdFsu49dukCIJ2Rf8jjfxFJtMuvfQPEmIGBCf71E9iYkOLR5YTS8l7AFdFErN_XD6GLxO02Mw480K2c3fNvZX_zWPVDV44TIeD7D8wQ/s320/omi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5149632864259327874" /></a><br /><br />I have spoken of my husband's Ome, who was essentially my own, many times and this evening Ome passed away. Naturally we're all in a world of grief. I will always be indebted to her for taking me under her wing and teaching me all of her tricks and tips. I will be forever grateful for her beautiful love, laughter and wisdom. Once I actually process the whole thing, be prepared to be be bombarded with perogies, borscht and cherry soup. Rest in Peace Ome.<br /><br />This is from 2007:<br />My boyfriend's Grandmother whom everyone calls Ome is the true inspiration behind my love of cooking. Her name is Meta and not only is she absolutely amazing, her cooking is legendary. Before I met Ome I had heard many stories about the cellar she kept full of fruits and vegetables, that she grew in the garden and then canned for winter every year. Everything Ome has ever served has been homemade and she serves the best food I have ever eaten. The first time I met her we went to her house for dinner. I didn't know what to expect because I had heard so many stories of what you can only imagine to be Superwoman! She was 80ish at that time, surely one has to slow down at some time, right? Was I ever naive.....I remember that dinner like it was yesterday and I'll never forget the aroma that wafted out the door upon our arrival. <br /><br />The spread that night was: cabbage rolls, roast chicken, saurkraut, borscht, blueberry perogies and potato dumplings, all from scratch and it was without a doubt the best dinner I've ever had. Keep in mind, this is just normal for Ome, she does this all the time, flawlessly. Before I met Ome I never cooked, I was the take-out queen but I came away from that dinner with a whole new appreciation for food. It's safe to say that meeting Ome changed my life, I didn't know I had a passion for cooking inside of me before that night. That dinner unleashed a fire from within me, one that has made everyday since totally fulfilling and content. If only everyone had the luxury of meeting this lovely, strong and truly inspiring woman. Every meal I make I strive to be like her and on behalf of myself and every one of my dinner guests in the future, I thank you Ome for your "magic hands" and your beautiful spirit.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com0tag:blogger.com,1999:blog-3518706938697744018.post-61552648141946303712010-09-26T16:59:00.000-07:002010-09-27T15:22:04.239-07:00Pear, Parsnip and Celery Root Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6qY1tKkjHopNNXCHePjPG60UYuztQlvS_8CCGih1yT8JjCcF3P3sLN3uVf1QTlTtqBfKcuvxBQQlM8Nj1bRkl5hY2ejzoOHOSGYHhUyCmvRt6P0eYQYmoEc866IBdzd4HaUYkB5jkRo/s1600/pear+soup.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6qY1tKkjHopNNXCHePjPG60UYuztQlvS_8CCGih1yT8JjCcF3P3sLN3uVf1QTlTtqBfKcuvxBQQlM8Nj1bRkl5hY2ejzoOHOSGYHhUyCmvRt6P0eYQYmoEc866IBdzd4HaUYkB5jkRo/s320/pear+soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5521721987857913298" /></a><br />Does that title not scream Fall or what? Some of my favourite flavours are happening right now. All of you hotsummer loving folks are not going to like what I'm about to tell you but I'm so happy it's Fall! Do you hate me yet? Let me explain; I can't stand the heat. I'm sure you hate me now. I know, it sounds crazy but I just can't stand being hot. Chalk it up to growing up in the North if you will but here's another factor; Let's face it, I write about food so suffice it to say that's it's in everyone's best interest that I not prance around in a bikini and daisy dukes all summer long. That is just one reason why Spring and Fall are my favorite seasons, layers. Plus I get to bust out all of my cute jackets. Another is because I love to cook good old comfort food like slow cooked roasts, soups and stews which are all an impossibility in hot, hot heat. So with the temperatures cooling off I was finally able to get my soup on. And let me tell you, this one rocked my world. A little sweet, a little savoury and utilizing some of the best the season has to offer, this fabulously luxurious soup is already a favorite in our household.<br /><br /><span style="font-weight:bold;">Recipe:</span><br />1 tablespoon butter<br />1 tablespoon olive oil<br />1 med onion, diced<br />1 large parsnip, peeled & diced<br />1 cup celery root, peeled & diced (about 2 medium sized)<br />1 clove garlic, finely chopped<br />2 large pears, peeled, cored & diced<br />1 cup dry white wine<br />4 cups chicken stock<br />1 cup apple juice<br /> salt & pepper to taste<br /> 1/4 teaspoon freshly grated nutmeg<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Heat butter and olive oil in a large soup pot over low-medium heat. Add the onions and saute about 10 minutes or until the onions are translucent. Add the garlic, parsnips and celery root and saute another 5 minutes. <br />2. Add the wine and increase heat to bring the wine to a simmer. Simmer the wine for 6-7 minutes or until the wine has reduced by half. Add the chicken stock, apple juice and pears. Reduce the heat to a low simmer, partially cover the pot and simmer slowly for about 1 hour. <br />3. Season the soup with salt and pepper to taste, add the nutmeg and remove from heat. Allow the soup to cool, transfer to a blender and puree the soup. Note that it's very important to allow the soup to cool before blending and you may have to blend in batches depending on the size of your blender. A hand immersion blender would work well here too.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com0tag:blogger.com,1999:blog-3518706938697744018.post-2594007375581225932010-09-16T23:51:00.000-07:002010-09-21T00:55:37.892-07:00Parmesan Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOS7Uyy-dV6qoRZzqm1JUX_dwuaRmFgLl31VxQ1IlGnDvS05O-1lmNKGEcXDXnSxBNmqOfSSuRh7KDT6EteZsWu6rvlPilVGqHHs1awZ0XDuyA8laT-Hpjw-vm_FK197Hu5CtN3gv_Mk/s1600/parm+chick.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOS7Uyy-dV6qoRZzqm1JUX_dwuaRmFgLl31VxQ1IlGnDvS05O-1lmNKGEcXDXnSxBNmqOfSSuRh7KDT6EteZsWu6rvlPilVGqHHs1awZ0XDuyA8laT-Hpjw-vm_FK197Hu5CtN3gv_Mk/s320/parm+chick.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5517772570372482258" /></a><br />You know those days when the time is ticking down to dinner and there is absolutely nothing you can think of to make? Of course you do. Ya know what you do when stricken with this obstacle? Head on over to <a href="http://simplyrecipes.com/">Simply Recipes</a>. Seriously, if you are looking for a vast array of ideas in all areas of cuisine, Elise has your number. She has saved me more times than I can count and the other day was no exception. <br /><br />Chalk it up to seasonal change, work overload or just plain brain freeze but I have been stretching these days when it comes to dinner. Actually, I think I'm just bored with my regular repertoire so I was on a hunt for something new. And on this particular day my ingredients were limited and my mission was simple; find a recipe that utilizes what I had on hand-chicken thighs, and anything else I could scrape together in my pantry. Thanks Elise for hooking me up with something so delicious once again.<br /> <br /><span style="font-weight:bold;">Recipe from <a href="http://simplyrecipes.com/recipes/parmesan_chicken/">Simply Recipes</a>:</span><br />1 clove garlic, minced<br />1 stick unsalted butter (1/2 cup or 1/4 pound), melted<br />1 cup dried bread crumbs<br />1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)<br />2 Tbsp chopped fresh parsley<br />1/4 teaspoon salt<br />1/4 teaspoon garlic salt<br />A large pinch of Italian seasoning (herb mix)<br />1/8 teaspoon ground black pepper<br />2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Preheat the oven to 450 degrees. Rinse the chicken and pat dry with paper towel.<br />2. Combine the garlic with the melted butter in one bowl. In a separate bowl mix the bread crumbs, parmesan cheese, parsley, salt, garlic salt, Italian seasoning, and pepper together. Dip chicken pieces into garlic butter mixture, then into the bread crumb mixture to coat. Pressing the crumb coating into the chicken if needed.<br />3. Place coated chicken pieces onto a large baking dish. Try not to crowd the dish allowing a little space in between the pieces of chicken. Drizzle the pieces with remaining garlic butter and bake uncovered about 10 minutes, making sure the bottom doesn't brown too quickly (this can happen fast). Flip the chicken and cook another 6-8 minutes, again assuring the bottom doesn't brown too fast and until the chicken is golden brown and crispy.<br /><br />Serves 4-6.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com0tag:blogger.com,1999:blog-3518706938697744018.post-68180198567290283532010-09-08T22:35:00.000-07:002010-09-09T17:44:54.498-07:00Taco Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISiT6652cPNs7YFbO0aKphmBAv6XkWyNpPFiDCm079P8LSJpCE1ebuG3pz5at3ASPZeaCUng1PS9j7jjNsnItt84VYqsS70bfn1WO-d3MA_Ejy4qq0_DGNTtt_4E4vYKvHK_Mj8gukak/s1600/taco+salad.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISiT6652cPNs7YFbO0aKphmBAv6XkWyNpPFiDCm079P8LSJpCE1ebuG3pz5at3ASPZeaCUng1PS9j7jjNsnItt84VYqsS70bfn1WO-d3MA_Ejy4qq0_DGNTtt_4E4vYKvHK_Mj8gukak/s320/taco+salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5514784883714647314" /></a><br />I was channeling my childhood the other day and the one thing I loved more than anything was a good Old El Paso taco. <br />I know most of you who grew up with authentic Mexican are cringing at the thought of the kit and I understand, but you'll never know what that taco kit meant to a kid growing up with British parents in cold Canada. We didn't have taco night very often but when we did I went crazy. But never one to conform to the norm, I always crushed up the shells and turned my taco into a taco salad. While I've since progressed to <a href="http://www.madelinesadaptations.com/2008/08/homemade-flour-tortillas.html">homemade tortillas </a>and <a href="http://theunreserved.com/blogs/Madeline/posts/pork-carnitas">pork carnitas</a>, I will never turn my back on those delicious crispy shells covered in ground beef, cheese and sour cream. Okay, in re-reading that I may have to give it up as the aging process progresses but for now, while I can still pull it off, I will take advantage of it. <br /><br /><span style="font-weight:bold;">Recipe:</span><br />1 lb ground beef<br />1 small onion, finely diced<br />1 package taco seasoning<br />4 cups shredded lettuce<br />1 cup shredded cheddar cheese<br />2 medium tomatoes, chopped<br />sliced pitted black olives<br />sour cream<br /><a href="http://www.madelinesadaptations.com/2009/01/salsa.html">salsa</a><br />tortilla chips<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. In a medium skillet, cook and stir ground beef and onion over medium-high heat until meat is brown and onion is tender. Drain thoroughly. Return the beef mixture to the pan, add the taco seasoning and 1/2 cup water. Stir to combine and bring to a simmer. Simmer the beef until the water has completely been cooked off. Remove from heat and set aside to cool slightly.<br /><br /><span style="font-weight:bold;">To assemble:</span><br />Place tortilla chips or broken up taco shells on a plate. Top the chips with ground beef, salsa, sour cream, cheese, lettuce, tomatoes and olives. Serve with extra tortilla chips.<br /><br />Serves 4.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com2tag:blogger.com,1999:blog-3518706938697744018.post-2879254883947540882010-08-30T15:19:00.000-07:002010-08-30T16:57:40.733-07:00Homemade Ravioli Stuffed With Ricotta and Spinach<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEGZkokowI8hVPKz6apTfYNDMEdnXJofC86KhdIAvWLcfSdacMZX3uai7OD5YmR5_Ci-uWDH3Fr04ombMqLadn-nPe6cUOFPR2gJaaMoaVDa5-nQO2qf-aASoxgLigDpZ4e-9coJHI2jQ/s1600/rav1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEGZkokowI8hVPKz6apTfYNDMEdnXJofC86KhdIAvWLcfSdacMZX3uai7OD5YmR5_Ci-uWDH3Fr04ombMqLadn-nPe6cUOFPR2gJaaMoaVDa5-nQO2qf-aASoxgLigDpZ4e-9coJHI2jQ/s320/rav1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5511335322976559810" /></a><br />I tried to make my own lasagna sheets a long time ago and forgot to let the dough rest resulting in me trying to roll out a dough that essentially felt like I was rolling out cement. I got extremely frustrated, threw a fit and threw that dough in the garbage. If I remember correctly we ended up eating cereal for dinner that night. It was more work and disappointment than participating in Army bootcamp for 6 weeks only to come out of it having gained 10 pounds. Needless to say I had all but given up on the prospect of making my own pasta. But then I read a <a href="http://theunreserved.com/blogs/bryan/posts/why-dry">post</a> written by one of our community members over at my other stomping grounds, <a href="http://theunreserved.com/">The Unreserved</a>, on homemade pasta. It got me thinking about giving it another chance and thank goodness I did because after a little rest and relaxation, that dough was to die for. <br /><br />Since giving homemade pasta a second chance I have made <a href="http://theunreserved.com/blogs/Madeline/posts/homemade-fettuccine">fettuccine</a> and more ravioli than I can shake a stick at. These simple ricotta and spinach ravioli are so delicious making them so worth the little bit of effort. If you have some extra time on your hands I really encourage you to give these a try.<br /><br /><span style="font-weight:bold;">Recipe:</span><br /><br /><span style="font-weight:bold;">Dough:</span><br />2 cups all purpose flour<br />3 eggs, lightly beaten<br />pinch of salt<br /><br /><span style="font-weight:bold;">Directions For The Dough:</span><br />1. Combine all of the ingredients in a large bowl. Mix together with a fork until all of the ingredients come together into a loose ball. Lightly flour a counter space or large cutting board and turn out the dough onto the floured surface. Knead the dough for about 10 minutes or until it becomes smooth. You may need to add a drop or two of water to ensure the dough isn’t crumbly. Cover the dough with plastic wrap and set aside at room temperature for 1 hour.<br /><br /><span style="font-weight:bold;">Filling:</span><br />1 pound fresh spinach, finely chopped<br />1 pound ricotta<br />1 egg, lightly beaten<br />4 tablespoons grated Parmesan cheese<br />1/4 teaspoon nutmeg<br />Pinch of salt and pepper<br /><br /><span style="font-weight:bold;">Directions For The Filling:</span><br />1. In a mixing bowl, combine chopped spinach, ricotta, egg, parmesan cheese, nutmeg and salt and pepper. At this point bring a large pot of water with 1 tablespoon salt to a boil.<br /><br /><span style="font-weight:bold;">To assemble the ravioli:</span> <br />1. Cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8") of dough. Place 1 teaspoon of filling onto one sheet of dough 1/2" from the edge. Continue to place spoonfuls of filling along the dough 1" from each other.<br />2. Place one of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a sharp knife to cut out the ravioli into individual squares. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli in a single layer on a baking sheet lightly dusted with flour. <br />3. When you are ready to cook the ravioli, add them to boiling water. Stir until the water returns to a boil. When the ravioli float on their own, about 3-5 minutes, they are finished cooking. Place each portion on individual plates with a ladle of sauce and extra parmesan cheese.<br /><br />I like to serve these with my favorite <a href="http://www.madelinesadaptations.com/2008/05/five-minute-tomato-sauce.html">5 Minute Tomato Sauce</a> recipe.<br /> <br />Serves 4.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com2tag:blogger.com,1999:blog-3518706938697744018.post-19767462795506605572010-08-20T16:20:00.000-07:002010-08-20T20:57:58.039-07:00Stuffed Zucchini Blossoms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOtfgTkHkE_11FL6vbwaUZO-vJXgSCMViHjVICKHysNrA6WM3LnMg_ZX-M4lf_mEdQHdMyNlapch0hi1thsDuJuhqG8a4Pf_0zZUfHtGabEJQfZS6tnv2vudxQ4_rXrYtBH0irTuGGVw/s1600/zuc+flowers.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOtfgTkHkE_11FL6vbwaUZO-vJXgSCMViHjVICKHysNrA6WM3LnMg_ZX-M4lf_mEdQHdMyNlapch0hi1thsDuJuhqG8a4Pf_0zZUfHtGabEJQfZS6tnv2vudxQ4_rXrYtBH0irTuGGVw/s320/zuc+flowers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5507639649759843218" /></a><br />Once upon a time there was an episode of my pretend boyfriend Jamie Oliver's "Jamie at Home" that featured zucchini blossoms. The show, as usual, had him foraging in his lush backyard garden picking his fresh zucchini blossoms and right when he was preparing to stuff them, a beautiful honey bee came buzzing out of the closed blossom. Jamie acted as if it were a surprise. Something that, after years of working in the film business, I knew was more staged than Madame Tussauds wax museum but this is Jamie we're talking about and as long as he flashes that smile and a little lisp action at the end of it, he can get away with any little stunt he wants. But beyond my schoolgirl crush on Mr. Oliver, I was intrigued by the blossoms. <br /><br />So I searched and searched for pretty much 2 years for these elusive blossoms and nothing. I couldn't find them anywhere. And don't even get me started on my numerous attempts at trying to grow zucchinis. Not happening in my garden. But last week I hit the jackpot. There they were at my farmer's market. Finally, these beautiful blossoms staring me in the face. It was a no brainer what I was going to do with them. So it happened. I got to try Jamie's stuffed zucchini blossoms and they were as good as I had imagined. No honey bee action mind you, but delicious indeed.<br /><br /><span style="font-weight:bold;">Recipe</span> adapted from <a href="http://www.foodnetwork.com/recipes/jamie-oliver/crispy-zucchini-flowers-stuffed-with-ricotta-and-mint-recipe/index.html">Jamie Oliver</a>:<br />6 ounces goat cheese (fresh ricotta is good too)<br />2 tablespoons parmesan cheese<br />1/2 teaspoon lemon zest, finely grated<br />1 small red thai chile, halved, seeded and very finely chopped<br />2 tablespoons fresh parsley, finely chopped<br />1 tablespoon fresh mint leaves, finely chopped<br />pinch of ground nutmeg<br />sea salt and freshly ground black pepper, to taste<br />1 cup flour<br />1/2 cup cold sparkling water<br />8 zucchini flowers, with zucchini still attached<br />oil for frying such as vegetable, grapeseed or peanut oil<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Mix the goat cheese in a bowl with the nutmeg, parmesan, lemon zest, parsley, mint and chiles. Season to taste with salt and pepper.<br />2. Put the flour into a mixing bowl with pinch of salt. Pour in the sparkling water and gently stir to combine thoroughly.<br />3. Gently open the zucchini flowers keeping them attached to the zucchini, and pull off the pointed bottom parts that are inside the blossoms because they taste bitter. <br />4. Using a pastry piping bag or teaspoon, carefully fill each flower with the cheese mixture. Gently twist the blossom tops closed and set aside.<br />5. Preheat oil that is about 2 inches deep in a heavy bottomed skillet to 375 degrees. Once the oil is hot, place the stuffed blossoms in the batter. Coat the blossoms completely with the batter and shake off the excess batter. Carefully place the blossoms into the hot oil, working in batches if needed, making sure you don't crowd the pan. Cook on one side about 4 minutes, flip and cook on the other side about 4 minutes or just until the blossoms are a crisp golden brown. Remove from the oil, drain on paper towel and serve immediately with a fresh squeeze of lemon and a sprinkle of sea salt.Madelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com6tag:blogger.com,1999:blog-3518706938697744018.post-29585051808036700692010-08-07T15:17:00.000-07:002010-08-07T15:49:15.252-07:00Homemade Ginger Ale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKK0GCNen9xEBJc8sPO2-NhVInx1nHmskaPEVZWvrJeAOs3-ZavuAq3BUcAu3BtZfKHzy4MG-K1tLYsCN_zK1f6afi-DBdAN6un9RuGYEs2IS8Qnd1EBFSEsqQddckaEBq4fiULlLeSBY/s1600/gin1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKK0GCNen9xEBJc8sPO2-NhVInx1nHmskaPEVZWvrJeAOs3-ZavuAq3BUcAu3BtZfKHzy4MG-K1tLYsCN_zK1f6afi-DBdAN6un9RuGYEs2IS8Qnd1EBFSEsqQddckaEBq4fiULlLeSBY/s320/gin1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5502801396058372162" /></a><br />I don't know why I don't post more often about drinks. I am the beverage queen. I always have a drink in my hand. Okay that sounds kind of bad. Let me clarify. While it's true that these hands are no stranger to cocktail hour, I mean more like of the less adult variety. And since we've been going through a heatwave I needed some serious refreshment. This homemade ginger ale hit the spot delightfully. <br /><br /><br /><br /><span style="font-weight:bold;">Recipe:</span><br />2 cups coarsely chopped, fresh ginger, peeled and coarsely chopped<br />juice of 1 lime<br />4 cups water<br />1-1/2 cups sugar (start with less and adjust to your taste<br />2 liters chilled club soda<br />Ice cubes<br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Place ginger, lime juice and 4 cups of water in a large saucepan. Bring to a boil over high heat. Simmer at a low boil, uncovered, for about 10 minutes. Add sugar, stirring constantly, and continue to boil until reduced to about 3 cups, about another 15 minutes. Remove from heat, cover and let the mixture steep for 1 hour.<br />2. After 1 hour, strain the liquid through a fine wire strainer over a large bowl. Allow the syrup to cool completely. At this point you can prepare the ginger ale by mixing 1/4 cup syrup with 1 cup club soda and serve over ice with a wedge of lime. Alternately the ginger syrup may be stored in a tightly sealed container for up to 1 week. <br /><br />Makes about 12 servingsMadelinehttp://www.blogger.com/profile/16701823283066482805noreply@blogger.com5