You Eat Like That Every Day?

Banana Cake with Bourbon Cream Cheese Frosting

2013-05-15T07:45:00.002-05:00

I admit it. I hate bananas. I really do not like the texture of them at all. As a result, the smell of them reminds me of their disgusting texture, and it truly makes my skin crawl. I don't even let my husband kiss me after he has eaten one.

I realize that's a little extreme, but it's a food texture issue, and there are certain things my mouth just won't tolerate...bananas, jello, marshmallows that have been cooked in jello, raisins that have been rehydrated. You see how this is going. But I don't hate banana bread, because combining the nasty bananas with the other ingredients transforms the texture. I just had to get past the "mooshing" part in order to make this cake.

I figured if I put bourbon in the frosting, I could get past the bananas. But, Ray doesn't like bourbon, and he loves bananas. Is this cake doomed ? Not at all. Ray claims I finally found a way to make bourbon palatable for him, and I didn't hate the bananas !

Banana Cake with Bourbon Cream Cheese Frosting

For the cake:

1/2 cup butter, softened

1/2 cup white sugar

3/4 cup brown sugar

4 large bananas, mashed

1 teaspoon vanilla

2 eggs

2 1/2 cups flour

1 tablespoon baking soda

1/2 teaspoon salt

2/3 cup buttermilk

Preheat oven to 350. Spray a 9 by 13 inch pan with non-stick spray. In a large mixing bowl, cream together butter and sugars. Mix in bananas, then vanilla and eggs. Mix on medium speed until smooth. Sift dry ingredients together, and add alternating with buttermilk until well combined. Pour into pan and bake for 40 minutes, until toothpick inserted in the center comes out clean. Remove from oven and let cool.

For the frosting:

1 eight ounce package cream cheese, softened

1/2 cup butter, softened

1/4 cup good quality bourbon (I like Maker's Mark for this)

5 cups powdered sugar

Melt butter and cream cheese together in a large bowl. Add bourbon and powdered sugar, and mix until smooth. Spread on cooled cake. Let sit for 20-30 minutes before serving. This tastes even better the next day.

Rustic Blackberry Honey Tart

2013-05-13T07:41:00.000-05:00

We picked up our bees this weekend, so I was in the mood for something with honey for breakfast on Sunday morning. I also had some really yummy fresh blackberries just begging to be used, and I love blackberries and honey together.

Since it was Sunday morning, I didn't want anything that was too time consuming to prepare. A rustic tart is always easy. I happened to have a prepared pie crust in the refrigerator as well, so this took only a few minutes to throw together and put in the oven.

I topped it with some Greek yogurt sweetened with honey from last years crop, it was a nice, easy Sunday treat.

Rustic Blackberry Honey Tart

1 prepared pie crust

2 cups fresh blackberries

1/2 cup honey

1/4 cup flour

1 teaspoon cinnamon

Preheat oven to 400. Lay pie crust out flat on a baking stone or cookie sheet. In a small bowl, mix together the berries, honey flour and cinnamon. Spread on top of pie crust, leaving approximately and inch and a half on the edge. Fold the edge over the filling. Place in the oven, and bake for 30 minutes, until crust is golden brown and filling is bubbly.

Smoked Shrimp Tacos with Pickled Onions

2013-05-07T07:20:00.001-05:00

I had never tried smoked shrimp before, but when we visited the Calumet Fisheries, they had it on their menu. So, we tried them, and I really liked the flavor. They smoked the shrimp with shells on, and apparently in their regular smokehouse, so I imagine to took awhile for the smoke flavor to penetrate the shell. The shrimp were nice and smoky, but a touch overcooked for my tastes.

I was convinced I could make them at home, but in a way that didn't leave the shrimp so overcooked. We are fortunate enough to have this really cool gadget called a "Smoking Gun", that allows us to cold smoke small items indoors. I used raw, shucked shrimp, lightly seasoned, and smoked them both before and after cooking. My original plan was to grill them, but weather prevented that. Next time, I think that might increase the smoky flavor even more.

So, why pickled onions ? I recently read somewhere they were good on tacos, so I thought, why not ? And we always end up with onions left over, just about to go bad. This was a smart way to preserve them, and they make a great snack on their own. You could use these on almost any sandwich, or eat them straight out of the jar ! And it couldn't be simpler to do.

Smoked Shrimp Tacos With Pickled Onions

For the pickled onions:

2 large red onions, sliced

1 cup cider vinegar

2 cups water

3 tablespoons sugar

1 tablespoon salt

1 tablespoon pickling spice

Place onions in a quart jar, cover with remaining ingredients, and give a jar a good shake. Let sit on the counter for one hour, or refrigerate. Can be kept refrigerated for up to 2 weeks.

For the shrimp:

1 pound large shrimp, peeled and deveined

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cumin

Toss shrimp in a large bowl with the spices. Cover, and use table smoker to infuse with smoke (we used applewood). Let sit in smoke until the smoke mostly dissipates. Place shrimp on skewers and grill, or, alternately, you can saute in a pan with 2 tablespoons olive oil. Return to the bowl and repeat smoking process. Serve with pickled onions, and your favorite salsa.

I make salsa fresca for these kind of tacos, it's fresh, simple and delicious.

Salsa Fresca:

4 roma tomatoes, diced

1 large jalapeno, diced

1 small red onion, diced

1 handful cilantro, chopped

1 avocado, diced

1 teaspoon salt

1 teaspoon pepper

2 fresh limes

Mix all of the ingredients together, except the limes. Squeeze the lime juice over the top of the salsa, and toss. Enjoy !

Goat Cheese and Smoked Salmon Mac and Cheese

2013-05-06T07:29:00.000-05:00

I am a mac and cheese fanatic. If I see it on a menu when we go out I order it. And, it's hard for me to keep it off my home menu every week, but I try to mix it up a bit for variety.

I already had planned mac and cheese for the week, but I never know what kind until I get to the store. My shopping list directed me to "buy interesting cheese", and then I planned to craft the recipe from there. We use a lot of goat cheese, and it was on sale, so although it didn't quite fit the "interesting" requirement on its own, I had never tried it in mac and cheese. I wanted to add another ingredient, to make it more unique, and my first thought was bacon. I know...bacon was too predictable.

Then I flashed on our recent trip to Chicago, where our friends took us to the Calumet Fisheries. We had some really amazing food, standing outside, eating from the tailgate of the truck ! One of the items purchased was smoked salmon. So, I could still get the smoky flavor bacon would add, along with fish, like tuna hot dish (yes, I said hot dish. I live in Minnesota).

So, here it is, and it was truly extraordinary. I added spinach because, well, we had some.It added a nice textural component, and I could pretend it was a little more healthy...

Goat Cheese and Smoked Salmon Mac and Cheese

2 cups elbow macaroni

2 tablespoons butter

2 tablespoons flour

2 1/2 cups milk

8 ounces goat cheese, crumbled

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon nutmeg

1 cup chopped fresh spinach

8 ounces smoked salmon

1/2 cup shredded cheddar cheese

1/2 cup bread crumbs

Preheat oven to 350. Spray a 9 by 13 pan with non-stick spray and set aside. Start a large pot of water boiling for your macaroni, salt liberally. In a large saucepan, melt butter. Stir in flour and continue to stir until flour turns golden. Gradually add milk, and reduce to a simmer. Stir in spices. When milk mixture starts to thicken, add goat cheese and stir until melted. Gently fold in spinach and salmon, and remove from heat. Add macaroni to the water when it boils, and cook approximately 8 minutes until tender. Drain, and stir into the sauce. Pour the entire mixture into prepared pan, and sprinkle cheese and bread crumbs on top. Bake for 30 minutes until golden and bubbly. Remove from oven and let rest 10 minutes before serving.

Purple Yam Ice Cream with Tamarind and Ginger

2013-05-02T07:41:00.000-05:00

Isn't it a pretty color ? I wish it had maintained more of the brilliant purple color of the yams after they had been cooked.

The inspiration for this dish came from a small package of dehydrated purple yam powder I purchased at an Asian grocery store in Chicago. I was curious what to use it for, but the back of the package said it was for dessert. Sounded good to me !

I rehydrated the powder, then added some tamarind paste I had also purchased at the same market. I decided to add ginger to round out the flavor, and it is a really unique combination, reminiscent of pumpkin pie. I wasn't completely happy with the somewhat grainy texture, which I would assume is related to using a powder for the yams rather than real purple yams. so that would be the next step.

I topped the ice cream with fresh blackberries, chopped crystallized ginger and some bee pollen, it was one of the best desserts I have ever made.

Purple Yam Ice Cream with Tamarind and Ginger

1/3 cup purple yam powder

2 cups water

1/4 cup tamarind paste

3 tablespoons fresh ginger, grated

1/2 cup sugar

1 teaspoon vanilla

1/4 teaspoon cinnamon

3/4 cup heavy cream

3/4 cup half and half

Fresh blackberries, crystallized ginger, and bee pollen for garnish

In a small saucepan, combine yam powder and water. Simmer slowly for approximately 20 minutes until mixture is thickened and water is completely combined with powder. Stir in tamarind paste and let come to room temperature. In a large bowl, combine yam mixture, ginger, sugar, vanilla, cinnamon, cream and half and half. Process with immersion blender or hand mixer until thoroughly combined. Strain through a sieve, and place in ice cream maker. Process according to manufacturers directions. Freeze for 1-2 hours before serving. Garnish with blackberries, crystallized ginger and bee pollen, as desired.

Batata Poha-Pressed Rice and Potatoes

2013-05-01T09:10:00.001-05:00

I admit it. I am a grocery whore. I love grocery stores of any kind. But, I particularly love any kind of grocery store where I can find new ingredients and experiment.

We were visiting friends in Chicago this weekend, and we had some time to burn on Sunday, so they suggested we hit a couple of the many ethnic food stores they have in their area. I was all for that ! I ended up filling my suitcase with supplies from all around the world, many of which I had never heard of. Some people might think I am crazy, but that's fun for me !

This dish was created because I purchased a large bag of poha, which is pressed rice, commonly used in Indian dishes. I researched it's various preparations, and it can be cooked in both sweet and savory dishes. This dish, with potatoes, is often cooked for breakfast, but we used it as a side dish for our dinner. I made a massive pot of it, which was a good thing, because Ray couldn't stop eating it !

I took some liberties with the traditional preparation, so I could use ingredients we had on hand, and incorporate more of my new pantry items.

Batata Poha-Pressed Rice and Potatoes

2 cups pressed rice

2 tablespoons canola oil

2 tablespoons butter

2 teaspoons mustard seed

1 medium onion, diced

2 jalapenos, finely diced

2 teaspoons cumin

1 teaspoon dried safflower (you could also use tumeric here)

1 large potato, peeled and diced

1/2 cup vegetable stock

1 teaspoon salt

1/2 cup dried, roasted chickpeas (peanuts could substitute)

2 tablespoons fresh lemon juice

Handful of cilantro

Rinse rice thoroughly in cold water and set aside. In a large dutch oven, heat oil and butter together. Add mustard seeds, and cook over medium heat until they begin to pop. Add onions and peppers, and saute until soft. Add spices, and stir to combine. Stir in potatoes, and cover. Keep cooking over medium heat, stirring frequently, until potatoes are cooked through. Gently stir in rice, salt and vegetable stock. Cover and cook an additional 10 minutes until rice is thoroughly cooked. Add chickpeas, lemon juice and cilantro just before serving.

Crockpot Chicken Tikka Masala

2013-04-30T09:24:00.000-05:00

I don't usually post recipes without pictures, but I had a request for this one, so here it is ! Pics next time I make this, which will be soon !

I was craving Indian food, we hadn't made any for awhile, so I thought I could make some tikka masala. The problem was, I wasn't planning on being home, and my traditional way of preparing this is a little time consuming. I wanted to be able to come home, dish up dinner and eat, which is what crockpot meals are made for !

I was a little apprehensive about putting this is the crockpot, I had no idea how it was going to come out. Answer: YUMMY ! The chicken was super tender, and the sauce was perfectly seasoned. I am not sure if I will go back to the other preparation, this was so easy and good !

Crockpot Chicken Tikka Masala
3-4 large chicken breasts, or thighs (about 1.5 pounds), cut into bite sized pieces
One 2 inch piece of ginger, minced
4 cloves garlic, minced
1 cup Greek yogurt
3-4 serrano peppers, finely diced
1 tablespoon cumin
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon fenugreek leaves (if you can find them!)
1 tablespoon salt
8-10 roma tomatoes, diced
1 small can tomato paste
1 cup heavy cream
The night before, combine ginger, garlic and yogurt. Sprinkle chicken with salt and pepper, then toss in the yogurt mixture. Refrigerate overnight. In the morning, place chicken in the bottom of the crockpot. Top with the serrano peppers, then the spices. Scatter tomatoes over the top, and set heat to low. Let chicken cook 4-5 hours, then stir in the tomato paste. Cook an additional 1-2 hours. Stir in the heavy cream just before serving. Serve with basmati rice.

Garam Masala Scented Ice Cream with Blaak Balsamic Vinegar

2013-04-21T08:26:00.001-05:00

Did you ever make a mistake ? Well, this is one that fortunately came out quite nicely. And it was completely unintentional.

We wanted ice cream. I only had cream, no half and half, and we usually make the "Philadelphia" style ice cream that doesn't require egg custard. But, I didn't have all the necessary ingredients, so I decided it was time to finally try the custard style. I wanted to put in some of (what I thought was) the vanilla sugar we had in the cupboard, so I dumped it in. As it cooked, and I could smell the fragrance, I realize it isn't vanilla, it's garam masala. Now, I love this, but I am not sure how Ray will feel, since he loves his super vanilla homemade ice cream. I just go with it, add some vanilla bean slurry, and make the ice cream. As it cools, and we pour it into the machine, I know this is not going to be your grandma's ice cream. But, I am hopeful...

The machine churns...and it finishes, and I take the blade out for Ray to taste. He says, "WOW! It's really good, and different !" So, I confess, about the spice...and he says "I love it !" So now, it's a keeper! I bought this balsamic glaze after reading this book about some fellows who started a goat farm, it's called BLAAK Drizzle.They combined elderberry and fig with the balsamic vinegar, and it makes a really stellar combination with this ice cream. You can purchase it here: http://shop.beekman1802.com/The-Blaak-Drizzle-FE-12.htm

And no, I wasn't paid for the free ad, but it is really amazing on ice cream, you should try it !

Garam Masala Scented Ice Cream
1 1/2 cups whole milk
6 egg yolks
1/2 cup sugar mixed with 1/2 teaspoon garam masala
1 1/2 cups heavy whipping cream
1 tablespoon good quality vanilla, or vanilla bean slurry
In a small saucepan, bring milk to a boil, then remove from heat and let come to room temperature. In a double boiler, combine egg yolks and garam masala sugar,and whisk slowly over simmering water until egg mixture starts to thicken. Gradually whisk in the milk, and continue to cook and whisk until thick. Surface wrap with cellophane and refrigerate until cold. Combine egg custard, cream and vanilla, and process in an ice cream maker according to manufacturer's directions. Place ice cream in the freezer, and freeze until firm, approximately 2 hours. Serve with Blaak Drizzle.

Good Local Food at Milton's VVB in Crystal

2013-04-17T08:04:00.000-05:00

We were celebrating the 4th anniversary of our first date, and wanted to try somewhere new for dinner. I had heard about a new place near our home in Crystal, and thought we should give it a try. I love supporting local, non-chain restaurants, and quite frankly we don't get the opportunity to do that in Crystal or the northern suburbs as often as I would like.

I haven't done a food review for awhile, mainly because we haven't been anywhere new or noteworthy, but that changed on Tuesday evening. Milton's is in a very unassuming strip mall, just off 36th and Douglas in Crystal. Surrounded by dance studios and hair salons, you would never guess this quaint little spot was nestled in the middle.

When we walked in, it as a bit confusing at first, but we rounded the corner and headed to the hostess/bartender/server and asked about a table. We were told it would be a 15-20 minute wait. Business looked like it was flowing, for 6:30 on a Tuesday. The restaurant was packed with families, couples and one large group. I always think if a restaurant is busy, that's a good sign, right ?

We were offered a "high top" table, which was really two stools near the back, and given menus. The owner (I believe) or someone very knowledgeable about the beverage service, stopped by and discussed the craft beer selection. While not extensive, they do have a nice mix of local and national beers, and it sounds like he is working to increase the selection daily. That appealed to me right away. He even brought us over a sample of the Deschutes Chainbreaker White IPA, which was a nice, solid selection for dinner.

The menu at Milton's VVB (which stands for vino, vittles and beer) is not extensive. But. there was enought variety there for us to make a good dinner selection. We decided on a caprese salad to split as an appetizer. It was the perfect size for a starter, although it would have been good to note we were also getting a salad with our meal. It was lightly dressed with balsamic vinegar, and just a sprinkle of bacon on top of some field greens made it quite nice. So far, we were impressed.

For dinner, we each decided on an entree, which comes with house salad, vegetable and a choice of side. I chose jerk chicken, with mac and cheese, while Ray chose the half rack of ribs and an apple salad. I was pleasantly surprised at the size of the portions, considering the cost was not extreme. First, the ribs:

These are really nice ribs. They were smoky, with a nice spicy (but not overly so) rub. They served their barbeque sauce on the side, which I very much liked, because then we can choose the amount of sauce on each bite. The actual sauce was very unusual, more toward a Carolina style, with a good vinegar kick and a hint of sweetness. For my palate, anyway, it was perfect.

The apple salad on the side was interesting, but nothing special. A mixture of cheese, apples and some herbs, it was good but not great. Which, at this point in the meal didn't matter to us, because the kale was amazing ! I am not a kale lover, so the fact that I even wanted to eat more of this is testimony to its greatness. Perfectly cooked, served with a lightly seasoned sauce, after trying it, Ray wished he had asked for extra kale as a side dish on his dinner, rather than the apple salad.

I chose the jerk chicken, which appeared to be a quarter of a chicken, grilled and lightly seasoned with a jerk sauce. They also gave me extra sauce on the side, in case I wanted it spicier. I didn't think it needed anything extra, it was perfectly cooked, moist and flavorful. I also had the same amazing kale on my plate, and a side of their mac and cheese. I liked the mac and cheese, Ray thought it needed more cheese sauce....then again, he is used to eating mine, so the comparison isn't fair as I tend to "over-cheese". I thought the balance on this was nice, although it could use a little something to make it more unique, like bacon or jalapenos or something.

And one stand out for me, was the homemade green goddess dressing on our salad. It was light, flavorful and perfectly seasoned. The fact that I didn't put salt and pepper on my salad (which I almost always do) shows how much I enjoyed it.

All in all, we were pleasantly suprised by our evening at Milton's VVB. We really, really wanted to try the desserts, but were just too full to do it. They have a bananas foster, and chocolate rum cake that both sounded excellent. And dinner for two came in just over $50, which is almost a record breaker for us !

I overheard the server telling another customer that they make 90% of the food from scratch, except for the fries and ranch dressing. Those seem like simple things to make from scratch, to add on to their already good, scratch meals. And to find something like this in Crystal, with its lack of interesting dining options, is a real discovery. So we will be back, the bananas foster is calling Ray...

Greek Seven Layer Dip

2013-04-16T07:25:00.001-05:00

I love appetizers. They are probably my favorite part of a meal plan, next to desserts. And we love homemade hummus, but I have brought that to parties so many times, I wanted to make something different.

At the store, they often have hummus combined with olives, or sun-dried tomatoes, or feta cheese. When I started planning how to "amp-up" my hummus, my mind went to those, and then skipped over to that old stand-by Mexican Seven Layer Dip. Everyone knows the one...beans, sour cream, cheese, lettuce. I was sure I could figure out how to make that with hummus as the base. I have to say, this was one of the simplest, but most elegant looking plates I have done for awhile.

The picture probably doesn't do it justice, but I was trying to show all the different layers in the dip, and the only way to do that is to eat some first ! Key to this dish is the homemade hummus. Of course, you can buy it at the store, but it is so easy to make, once you have done it, you will never buy it again!

Greek Seven Layer Dip

For the hummus:

1 cup dried chickpeas

6-7 cloves garlic

1/4 cup (or so) freshly squeezed lemon juice

1/4 cup (or so) olive oil

Place the chickpeas in a saucepan, cover with 2 inches of water, and let soak overnight. In the morning, rinse the chickpeas and cover again with 2 inches of fresh water. Bring to a boil, then reduce to a simmer, and simmer an hour or more, until the chickpeas are tender. Rinse and let cool. Place chickpeas and garlic in a food processor, and add half of the lemon juice and half of the olive oil. Process the chickpeas, adding additional liquid until the mixture is smooth.

For the rest of the layers:

1 cup Greek yogurt

1 teaspoon fresh dill, chopped

1 teaspoon fresh mint, chopped

1 cup fresh baby spinach leaves, roughly chopped

1/2 cup red onion, finely diced
1/2 seedless cucumber, diced

1 roma tomato, diced

1/2 cup kalamata olives, sliced

1/2 cup feta cheese, crumbled

In a pie dish or large, flat container, spread about 1 inch of hummus. Combine yogurt, dill and mint together, and spread on top of the hummus. Top with spinach, then onion, tomato, olives and feta cheese. Refrigerate until ready to serve with pita chips.

Cardamom Ale Beer Bread

2013-04-15T07:37:00.000-05:00

As painful as it is for me to admit it, I made a really, really terrible beer earlier this year.

I was crafting a recipe for my women's brewing group to make when they came to my house for a brew date. The idea was a Belgian golden strong ale, infused with spiced rum and cardamom, aged on oak. Christmas Ale, for the ladies to take home with them. Sounds good, right ? Well, not so much...

It tasted good when it was time to bottle, which doesn't normally happen. Usually beer tastes pretty thin and nasty before you have the chance to bottle condition it. This one was different...I should have known. After 4 weeks in the bottle, we opened one and all you could smell was the cardamom! My beautiful, delicious Christmas Ale was ruined ! The taste is almost like perfume, it is literally undrinkable (unless you were dying of thirst, then maybe). But, I am stuck with a bunch of it, so what to do ?

I have made this beer bread before, and one of the great things about this recipe is that you can change the character of the bread by your choice of beer. So, it doesn't matter what kind of beer you use, and you can add additional spices, cheese, bacon, whatever you might like.

Luckily for me, the bread tamed down the cardamom a bit, and the bread is really moist and scrumptious. Since we have so much of the cardamom ale left, I think we will be eating a lot of this bread. Good thing it's quick to throw together !

Cardamom Ale Beer Bread

3 cups flour

1 tablespoon baking soda

1/4 cup sugar

1 teaspoon salt

1 twelve ounce bottle of beer

1 stick unsalted butter, melted (you can use half if you think this is too much, but I like the butter !)

Preheat oven to 375. Sift together the dry ingredients in a large bowl. Slowly stir in beer, and mix just until moistened. Spray a 9 by 5 loaf pan with non-stick spray, and spread dough into pan. Top with the melted butter. Bake for 1 hour until top is golden brown. Let sit 15 minutes before removing from pan.

Moroccan Swai With Improvised Persian Rice

2013-04-12T07:45:00.002-05:00

Last year about this time, a friend told me about a traditional dish served for Persian New Year, rice and white fish, with an unusual blend of spices. I attempted to make it, and was fairly successful, although I think I was lacking in technique a bit with the preparation of the rice. It is supposed to get nice and crispy on the bottom, which is really one of the best parts of the dish.

When I was preparing my menu this week, I started thinking about that rice again. Unfortunately, I used up some of the ingredients I would need in previous dishes, so I had to change it up a bit, but I still like this dish a lot. The way you cook this rice is different from your usual preparation, you basically steam it with the vegetables and herbs, and it becomes very moist and fragrant.

I decided to spice my fish with ras el hanout, because it had some of the same flavor notes as the spices I used in the rice, and it was a really amazing combination. One of my friends pointed out that my fish filet looks a bit like a tongue, which it does, but I promise, it is just a nice piece of swai !

Moroccan Swai With Improvised Persian Rice

For the rice:

1 1/2 cups basmati rice

1/2 teaspoon saffron, in 2 tablespoons warm water

2 tablespoons butter

2 cups yellow onion, finely diced

6 cloves garlic, minced

1/2 cup cilantro, chopped

1/2 cup fresh dill, chopped

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon salt

1/2 teasspoon cinnamon

In a large, non-stick pot, bring 4 cups of water and 1 tablespoon salt to a boil. Add rice and boil for 10 minutes. Drain, and rinse with warm water. In the same pot, melt half of the butter, and add half of the saffron mixture. Layer 1/3 of the rice, 1/3 of the onion and garlic, and 1/3 of the herbs and spices. Repeat until you are out of ingredients, ending with the spices. Top with the remaining butter and saffron. Place a lid on the pot, and place a towel over the top to prevent any steam from escaping.Cook over medium heat for 10 minutes, then simmer for 50 minutes. During the last 10 minutes of cooking, start the fish.

For the fish:

6 six ounce swai filets

1 tablespoon ras el hanout

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon butter

1 tablespoon olive oil

Season filets on both sides with ras el hanout, salt and pepper. Start a large non-stick skillet over medium heat, and combine butter and olive oil. When pan is hot, add filets, and cook 4-5 minutes on each side until just opaque. Remove from heat, and serve over rice.

Gnocchi with Sweet Pepper, Onion and Spinach Marinara

2013-04-10T07:32:00.000-05:00

It occurred to me as I was making this dinner last night, that my last several posts have been about using up leftovers from the refrigerator. It must seem like all we ever eat are leftovers, so where are the firsts ?

When you craft a lot of your own recipes, you tend to create some core favorites, which we work into a "rotation" of sorts, so rather than bore you with reposting them, we just eat those. But, that results in leftovers, which need to be used up, and that creates some new, favorite recipes. This is going to be one of those.

We made a giant batch of marinara sauce in the fall, and froze some along with pre-made meatballs. Normally we would make pasta and serve it all together, but Ray was having a bachelor weekend, and decided he wanted meatballs sandwiches. So, he extracted the meatballs from the sauce, which left a good portion of thawed out sauce to be used for something else.

We are kind of purists when it comes to our homemade marinara sauce, we don't like to use "cheap" store bought meats, since we worked so hard making it. I had to come up with a way to repurpose it that still made using of its really amazing flavor. I starting thinking about the peppers and onions they often serve on top of Italian sausages you get at ball parks, and that's what I used to make the sauce a bit more robust. Add in a couple of handfuls of leftover fresh spinach, and it was really a nice, quick dinner !

Gnocchi with Sweet Pepper, Onion and Spinach Marinara

2 tablespoons olive oil

1 cup red onions, thinly sliced

1 1/2 cup sweet peppers, thinly sliced

2 1/2 cups marinara sauce (your favorite kind)

1 teaspoon red pepper flakes

1 cup fresh spinach

1 pound gnocchi

Freshly grated Parmesan cheese

Start water to boil for gnocchi. In a large saute pan, heat olive oil and saute onions just until soft. Add peppers and saute another 4-5 minutes. Add marinara sauce and red pepper flakes and simmer while you wait for your water to come to a boil. Cook gnocchi according to package directions. When you add the gnocchi to the water, add the spinach to the marinara sauce, and stir gently. When gnocchi is finished cooking. drain and stir into marinara sauce. Dish into individual serving bowls, and top with Parmesan cheese.

Bread Pudding with Ham, Smoked Gouda and Leeks

2013-04-09T07:34:00.000-05:00

I don't remember the first time I decided to make a savory bread pudding, but I do know it was to use up leftovers. I feel like many of my new favorite recipes have developed from a need to clean out the refrigerator. This would be one of those.

I baked bread for Easter, this massive batch of spinach feta cheese bread, but it made 4 loaves, and there was no way we could eat it all before it spoiled. I put the remaining loaf and a half in the refrigerator, thinking I would figure something out. Well, we all know what happens when bread sits in the refrigerator for too long...dry, dry dry ! My only real option was a dish like this.

I combined some smoky gouda and ham, and sauteed leeks to complete the taste. It would be good as a brunch option as well, but we had it for dinner. And lunch today as well !

Bread Pudding with Ham, Smoked Gouda and Leeks

8 cups day old bread, diced into 1 inch cubes (any kind will do)

3 tablespoons butter

3 medium size leeks, sliced and rinsed

1/2 pound ham, diced

1/2 pound smoked Gouda cheese

12 eggs

2 1/2 cups milk

1/2 cup mustard

1 teaspoon dill

1 teaspoon salt

1 teaspoon red pepper flakes

1/2 teaspoon black pepper

Preheat oven to 400. Place bread in a large bowl. In a large saute pan, melt butter and saute leeks until soft. Add to bread and toss. Scatter ham and half of the Gouda cheese in with the bread mixture and toss to combine well. Spray a 9 by 13 pan with non-stick spray and place bread mixture in pan. In a separate bowl, blend together eggs, milk and spices. Pour over bread mixture and let sit for 20-30 minutes until bread is soaked. Bake covered for 45 minutes, then remove foil, top with remaining cheese and bake an additional 15 minutes. Remove from oven and let rest 10 minutes before serving.

Stealing of Content on Facebook, and Ignorance Can't Be Bliss

2013-04-04T07:49:00.000-05:00

As many of my fellow foodbloggers have fallen victim to the stealing of recipes from their sites, I thought I would go on a little reconnaissance mission of my own. I think they would agree with me that I am perfectly happy for anyone to link to my site (I get a lot of mysterious hits from sites I didn't post on), but what I don't want is someone posting my original recipes or photos and pretending they are the source.

So, I just randomly types in "Recipes" on Facebook, and picked one of the many recipe sites that had a lot of likes and followers. The largest one I found was one called "Fun Recipes". In their defense, they did have some recipes they linked back to blogs, but the preponderance of recipes and photos posted showed no original source. Either they have hundreds of people administering this site who do nothing but cook and photograph, or...they are stealing other bloggers content. Take a guess which one it is.

It isn't hard to figure out. I picked a recent recipe, Googled it, and found the original source. Wanting to think they had just made an honest mistake, I posed a question on their page:

"Curious about the source of your recipes. Some have links back to blogs, but where are you finding the rest ?" The reply was:

"Friends, why do you ask? "

So, I replied, "There has been a lot of publicity lately about the stealing of content on the internet. I guess I would feel better if there was a source listed. And if I was your friend, I would want my name attached to some of these beautiful pictures."

Then I got a message: "What do you want, why are you being rude?" Here is the ensuing conversation:

4:35pm

Lisa Zara

I have already busted two of your recent recipes as stolen from other sites. It's illegal to steal recipe content, even if you take your own photos....maybe you don't know that. Just because someone posts it online, it is not public domain. Watching your Facebook page, as are many of my foodblogger friends. It's OK to post content if you give appropriate credit. I am a copyright professional, we will be watching...

4:56pm

Fun Recipes

wow

why dont you just tell us instead reporting

and spying

your sounding like we killed someone.....chill out

now we know............you need to learn how to talk to people

5:04pm

Lisa Zara

The thing is, if you have a Facebook page, know the rules. Food bloggers work hard for the content. For some of them it is a springboard to a career. Letting you know there are rules that govern what you cut and paste. And you flat out lied when I asked the source of your recipes. Just give proper credit. Or it's plagiarism.

5:12pm

Fun Recipes

no I did not friends have sent in a lot and we have shared a lot..... i will tell the co admin to be more carefull about the recipes .......

go find someone else to pick on thank you for your input

you really need to learn how to talk to people, then we would not mind talking to you

so run and tell your little spy's we got it and understand

5:34pm

Lisa Zara

This was at test, actually. The food bloggers told me you could be hateful, but I wanted to believe. Thanks for proving them right. If you are smart, you would take down any illegally posted recipes or content before you get sued

5:48pm

Fun Recipes

haha I have never been mean to any one

this the first i have ever been approached about this...it threw you

and now i know your lying.......no one at all has approached me

6:08pm

Lisa Zara

Maybe not yet. But your page has tons
of hits, and it's just a matter of time. Check http://diannej.com/blog/2013/04/food-bloggers-fight-firestorm-of-abusive-facebook-pages/

6:31pm

Lisa Zara

Ignorance of the rules does not make it OK. I wanted to give you the chance to be honest about your content. Now I am giving you the chance to do the right thing. Honor the bloggers, their work and their recipes by giving them proper credit. And familiarize yourself with copyright law if you plan on continuing this page.

6:34pm

Fun Recipes

listen I dont know who you are and i dont care who you are.....your being very rude, I told you we understand and will be more careful about posting.....no one and i mean no one but you have ever said one word to me, if so I would have known........if i have posted something of yours let me know...if not then back off.....and I have never been rude or mean to anyone but you and you deserved it.....

6:39pm

Fun Recipes

am I the only recipe page your attacking? there are many on fb

6:41pm

Lisa Zara

No, there is a campaign against any who steal content. Did you look at the link I sent ? It's how I found yours.

6:44pm

Fun Recipes

I have made sure my co admin understands also.....

6:48pm

Lisa Zara

And for the record, I wasn't rude. You lied about where you obtained your content and I called you out. Just like any good publication, cite your source.

6:50pm

Fun Recipes

YES MAM!!!!!! YOUR WORDS HAVE BEEN HEARD LOUD AND CLEAR!!

you should run for president I would vote for you.......

and for the record I didnt lie i get tones of pics and recipes messaged every day.....i post all of them, I wont any more but don't call me a liar.

now good bye

have a nice life in Minnesota

Like the veiled threat at the end ? So, she knows who I am and where I live ? And I honestly think she thought it was OK if someone emailed her or posted a recipe just to leave it there regardless of the source. But, as the administrator of the page, she is responsible for its content. And ignorance of the law is no excuse. She isn't the only one. There are others....I may be on a mission.

Spinach Mushroom and Roasted Red Pepper Quiche

2013-04-02T08:17:00.000-05:00

I don't know what possessed me to make quiche. I never do...well, only once before in my life. I think after a weekend of excesses (rich food, homemade beer and wine), I wanted something a little lighter for dinner. Then I start thinking of something I like to eat (spinach) and what might go with that...eggs. Somehow, that made its way into this really simple dinner.

I had some yogurt on hand to use up, and decided to add that to my egg mixture rather than milk. It gave the interior a nice, creamy texture. I am assuming one entire quiche is supposed to serve more than 4 servings, so that is testimony to how much we enjoyed this !

Spinach Mushroom and Roasted Red Pepper Quiche

1 prepared deep dish pie crust

2 tablespoons butter

2 tablespoons olive oil

1/2 large onion, diced finely

1 cup fresh mushrooms, sliced

6 cups fresh spinach, roughly chopped

1 large roasted red pepper, chopped

1/2 cup feta cheese, crumbled

1/2 cup Greek yogurt

6 large eggs

1 teaspoon salt

1 teaspoon pepper

Preheat oven to 425. In a large saute pan, heat up 1 tablespoon of the butter and 1 tablespoon of the olive oil over medium heat. Saute onions 2-3 minutes until soft, then add mushrooms. Saute an additional 3 minutes, then scoop the mixture into the pie shell. Add remaining butter and olive oil to the pan, then stir in spinach. Saute until just wilted, then add to the pie shell along with the onion mushroom mixture. Sprinkle with roasted red pepper pieces, then feta cheese. In a large bowl, whisk together eggs, yogurt, salt and pepper. Pour mixture slowly into pie shell. Bake at 425 for 10 minutes, then reduce heat to 350 and bake an additional 35-40 minutes, until slightly browned on top and eggs are no longer "jiggly". Let sit 5 minutes before serving.

Venison Pastitsio with Goat Cheese Bechamel

2013-04-01T08:19:00.000-05:00

I really have never liked the traditional Easter dinners. I just am not fond of the big, roast ham. And I am from a ham loving family so most often, Easter dinner seemed like, well, torture. Even when I started having the family over to my home for the holiday, I felt pressure to serve them the ham they loved so much, knowing I was going to end up either cooking another main dish so I had something to eat, or eating only the side dishes.

Then I met a very dear friend, Becky, who invited all of us over to her house on "Easter Saturday" for many years, and had a tradition of serving lasagna. I used to tease her about it, but there is really something brilliant about it. You can prepare pans and pans of it ahead of time, and you don't have to fuss with it the day of your event. So this year, when I was planning to have guests over the Saturday before Easter, I channeled my inner Becky to come up with a pasta dish I could prepare ahead of time, and still enjoy the evening with my guests. I had seen this dish on television several times, and liked the way it looked, but I wanted to make it my own.

Pastitsio is a traditional Greek baked pasta dish, served with a cheesy bechamel sauce on top. Usually it is made with a combination of beef and lamb, but since we have a lot of venison, I used that as my protein. The sauce has cinnamon, nutmeg, allspice or some combination, so I played with those in coming up with this version. And I substituted a couple of kinds of goat cheeses to change the flavor profile a bit. It was soooo good, we couldn't stop eating it. I made a chopped salad and some spinach feta bread for the side, but I don't know if my guests cared. The pastitsio was THAT good !

Venison Pastitsio with Goat Cheese Bechamel

For the sauce:

2 tablespoons olive oil

1 large or 2 medium yellow onions, finely diced (approximately 2 cups)

2 pounds venison (any combination of ground meats will work here)

3/4 cup dry red wine

4 cloves garlic, minced

2 quarts chopped tomatoes

1 1/2 tablespoons cinnamon

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon cayenne pepper

1 teaspoon nutmeg

2 teaspoons salt

1 teaspoon black pepper

1 pound medium shell pasta

1/2 pound hard goat cheese, shredded

In a large dutch oven, heat olive oil over medium heat. Add onion, and saute until translucent. Crumble in ground meat, and cook until completely browned, stirring frequently to make sure it is nicely crumbled. Add wine and spices, and simmer for 5 minutes. Add tomatoes, and simmer for 45 minutes to an hour, until the sauce is thick and bubbly. Turn to a simmer, remove 1/2 cup of the sauce, and let simmer while you prepare the pasta and the bechamel.

Prepare pasta according to package directions, but cook until just under done, as you will be baking in the sauce.

For the bechamel:

6 tablespoons unsalted butter

6 tablespoons flour

2 cups milk

1 1/2 cups heavy cream

12 ounces goat cheese, softened

1 teaspoon nutmeg

2 teaspoons salt

1/2 teaspoon black pepper

1/2 cup reserved sauce
2 eggs, beaten
3/4 cup Greek yogurt

In a sauce pan, melt butter, and stir in flour. Continue to stir until smooth, then slowly stir in milk and cream, making sure not to get any lumps. Simmer slowly, stirring frequently until sauce thickens. Add goat cheese, and stir until smooth. Stir in spices remove from heat. Let sit 20 minutes, then add remaining ingredients.

To assemble:

Preheat oven to 350.When pasta is finished cooking, stir into meat sauce. Spray a deep lasagna pan with nonstick spray, and pour in the pasta mixture. Gently pour on the bechamel, and top with the shredded goat cheese. Bake for 60 to 90 minutes, until golden brown and bubbly. Let rest 10 minutes before serving.

Spicy Spinach Soup

2013-03-27T07:42:00.000-05:00

We had a baked potato bar at work last week, with all of the fixings. As you can probably imagine, there were plenty of leftovers. Enough that we had potato bar for two days, and then some ! One of the options we always have for the employees is salad for a side dish, and this time, for some reason, we had a lot of left over spinach, and a handful of potatoes, and of course, the requisite sour cream. I didn't want to waste anything, so I was trying to think of how I could use those up.

This super easy soup came to mind. It was the perfect way to use up the leftovers, and I wouldn't have to spend all afternoon in the kitchen prepping dinner. Served with a sandwich , it is a great option for a meatless menu.

I was a little worried, as I stuffed more and more spinach into the pot, than I might "over-spinach" the soup, but I am not sure you can do that. The Indian inspired spices are a nice match to the earthy taste of the spinach. Enjoy !

Spicy Spinach Soup
1 large onion, diced
2 tablespoons olive oil
4 cloves garlic, minced
2 medium jalapenos, diced
3 tablespoons ginger, grated
4 cups vegetable stock
1 cup diced, baked potatoes
8 cups fresh spinach
1 tablespoon cumin
1 teaspoon garam masala
1/2 teaspoon cinnamon
Sour cream for garnish
In a large stock pot or dutch oven, heat olive oil over medium heat. Saute onions and garlic until soft, then add jalapenos and ginger. Saute 2-3 additional minutes. Add vegetable stock and potatoes, and bring to a boil. Start adding spinach a handful at a time. The pot will seam overly full, but the spinach will cook down. Once all of the spinach is added, reduce to a simmer and add spices. Simmer over low heat for 30-40 minutes until spinach is completely cooked. Using an immersion blender, puree until smooth. Garnish with sour cream.

Venison Fajita-Style Chili (Ole and Lena's Mexican Vacation)

2013-03-26T07:26:00.001-05:00

I entered this in a chili cook-off sponsored by the Freshwater Theatre Company, and they wanted all the entrants to come up with a fun name to represent their dish. Since this is Minnesota, full of Norwegians who hunt, I figured Ole and Lena would substitute venison in a version of chili they sampled on vacation !

No, I didn't win. AGAIN! I did get second place, aced out by my chili nemesis, the White Chicken Chili. If you have followed my blog you may remember I won a chili cook-off at work by begrudgingly "getting in bed with the enemy" and entering the White Chicken Chili. It's mostly because my coworkers have a less adventurous palate than I do. Now, I see, it is common to most of the state of Minnesota ! This is not the first time, nor will it probably be the last, that I will lose to this soup masquerading as a chili !

Off the soap box, onto the food ! I really like this mixture of flavors, it is brighter and more flavorful than a traditional tomato, ground beef and bean based recipe. Or maybe that's just my imagination because I added tequila ? My husband does an amazing job butchering the deer, so our steaks are already nice cuts, but the mojo style marinade really makes it.

So the upside of the whole day, was there was also a Home Brewer Contest, and I won it ! This was the first time I dared to bring in one of our home brews, so I entered our Barrel Aged Black IPA. I was voted "Best Firkin Brewer", so here I am, with my winning mug and my apron for second place in the chili cookoff. And now I get free beer every time I attend one of their shows....totally cool !

Venison Fajita-Style Chili

For the meat:

3 pounds venison steak

1/2 cup lemon juice

1/2 cup lime juice

1/2 cup rice wine vinegar

1/2 cup olive oil

4 cloves garlic, minced

2 tablespoons grill seasoning

2 tablespoons cumin

1 tablespoon chili powder

1 tablespoon dried oregano

Mix all the marinade ingredients together in a one gallon zip lock bag, and place meat into marinade. Let sit at least 12 hours.

For the chili:

3 pounds marinated venison steak

2 tablespoons olive oil

2 large onions, finely diced

1 each red, yellow and green peppers, diced

4 jalapenos, minced

1 large can spicy V-8 juice

1 large can crushed tomatoes

2 cans black beans, drained and rinsed

2 cans spicy chili beans

1/4 cup cumin

1/4 cup chili powder

3 tablespoons oregano

3 tablespoons grill seasoning

1 tablespoon smoked salt

2 cups tequila

In a large stock pot, sear off steak to brown the outside, and set aside. Saute onions and pepper in the same pot. Dice steak into small pieces, and add back to the pot. Add all remaining ingredients, and let simmer for 1-1 1/2 hours, until thickened. Adjust spices to your taste. Just before serving, stir in the tequila. Serve with sour cream and shredded cheese.

Fresh Strawberry Blueberry Crisp

2013-03-15T07:42:00.000-05:00

When I first met my husband, I made him blueberry crisp. I couldn't believe he had never had it before. Never had crisp of any kind. This was always a staple in our house, because we had rhubarb, lots and lots of it ! Over the years I have found a crisp, or crumble, to be my favorite "go-to" dessert because it is quick, easy and you almost always have the ingredients on hand to make it. I often make them to use up fruit when I "over-purchase" at the Farmer's Market, which I do quite frequently. They freeze beautifully, then I can just pull one out and toss it in the oven. I was thinking spring when I purchased this fruit at the store, but I bought more than we could eat in a week, so I had to make crisp, of course !

I like to make them in individual serving dishes when we have guests coming over, so everyone gets their own. And, we like them with a simple, homemade vanilla ice cream, served warm. This was my first try at this combination, using up some fruit we had in the refrigerator, but I will make it again, most certainly !

Fresh Strawberry Blueberry Crisp

1 pint fresh strawberries, hulled and sliced

1 cup fresh blueberries, rinsed

1/2 cup sugar

1 tablespoon Grand Marnier

1 teaspoon vanilla

1 teaspoon lemon juice

1/2 cup butter, at room temperature

3/4 cup brown sugar

3/4 cup rolled oats

1/2 cup flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

Preheat oven to 350. In a large bowl, toss together fruit, sugar, Grand Marnier, vanilla and lemon juice and set aside. In a separate bowl, combine remaining ingredients, until crumbly and pea sized. Spray 4 individual oven proof dishes with non-stick spray. Divide fruit into dishes, and then divide topping over the fruit. Bake for 30-40 minutes until golden brown and bubbly. Serve warm with ice cream or whipped cream.

Chicken Pot Shepherds Pie

2013-03-13T07:43:00.001-05:00

What the heck is it ? Well, I wanted to make chicken pot pie, but I only had one crust, and I didn't feel like making a second one. What I did have, was a mess of left over mashed potatoes from dinner last night. Plus, all the other fixings from a massive chicken dinner (gravy, veggies, chicken). It only made sense to toss them all together into a pie !

And how quick and easy was this idea ! I know everyone won't always have a pie crust on hand, but store bought would work just fine, and this was one of the best comfort food meals I have ever made.

Chicken Pot Shepherds Pie

1 prepared pie crust

2 cups chopped, cooked chicken

1 1/2 cups frozen mixed vegetables

2 cups prepared chicken gravy

2 cups mashed potatoes (I used horseradish mashed potatoes, but whatever kind you have left over should work)

Salt and pepper to taste

Preheat oven to 400. Press crust into a deep dish pie pan. Layer half of chicken, half of vegetables and half of gravy, then repeat. Spread mashed potatoes across the top, and salt and pepper. Bake for approximately 1 hour until golden and gravy begins to bubble out around the sides. Remove from oven and let cool 10 minutes before serving.

Spicy Cinnamon Honey Roast Chicken

2013-03-11T18:15:00.000-05:00

We were lucky enough to get some really nice, farm raised chickens from one of the ladies in my brewing group, so whole roasted chicken was on the menu this Sunday. I have experimented with this preparation before, so I could also take advantage of the honey from our beehive. The chicken comes out so moist and tender, with crispy, sweet and spicy skin. And this bird was so large, we have plenty of leftovers for a nice pot pie tomorrow.

Spicy Cinnamon Honey Roast Chicken

1 large roasting chicken (4-5 pounds)

2 teaspoons salt

2 teaspoons black pepper

1 head garlic

1 orange, cut in half

1/4 cup honey

1/4 cup olive oil

2 tablespoon cinnamon

1 tablespoon Hungarian paprika
1 teaspoon garam masala

Preheat oven to 450. Rub chicken generously with salt and pepper, and place garlic and orange in the cavity. Wrap the wing tips in foil to prevent burning. Place chicken in large roasting pan, and place 2 cups of water in the bottom. Roast at 450 for 10 minutes, then lower heat to 350. In a small bowl, whisk together the remaining ingredients, and brush over the chicken. Baste every 20 minutes for 2 hours until chicken reaches an internal temperature of 165-170 degrees. Remove from pan and cover will foil. Let rest 10-15 minutes before slicing.

Pan Seared Venison Chops and Roasted Cauliflower

2013-03-10T16:22:00.001-05:00

I was really hoping to be grilling by now, but the weather this weekend was just too cold and rainy. I had venison chops on my menu, and my mind, so I needed to prep them in a different way.

We have a grill pan for indoor grilling, but these small chops don't always come out the way I would like when I use it. So, a quick hard sear in a super hot pan, then finish in the oven, is the way to go !

I roasted some cauliflower in the same oven, and this was as close to a "grilled" dinner as we could get on this cold, rainy March day.

Pan Seared Venison Chops with Roasted Cauliflower
For the cauliflower:
1 head cauliflower, chopped into bite size piece
3 tablespoons olive oil
1 tablespoon grill seasoning
1/2 cup shredded parmesan cheese

Preheat oven to 400. Toss the cauliflower in the olive oil and grill seasoning, and spread out on a baking sheet. Bake for 30-40 minutes until cauliflower is golden and tender. Remove to a bowl and toss with parmesan cheese.

For the chops:
4 Venison chops
2 tablespoons grill seasoning
2 tablespoons butter
2 tablespoons olive oil

In an ovenproof saute pan, melt butter and olive oil together over fairly high heat. Add chops to the pan and sear each side 3-4 minutes until browned. Then, place pan in the preheated oven with the cauliflower for an additional 3-4 minutes, until chops ares just past rare. Remove from oven, and let rest for 4-5 minutes before serving with cauliflower on the side.

Pork Osso Buco

2013-03-04T15:20:00.001-06:00

We are still working our way through the last of the pig we butchered last year. What happens at this point, is we are left with the odd cuts of meat, so I really need to up the creativity. Since it was half a pig we came home with, I had two pork hocks I needed to use some how. Generally you see these pickled or smoked, but honestly, that would be too predictable, right ?

Then I started thinking about using them in place of veal in an osso buco. They are similar in size and shape, so I thought it would make an interesting dish. I love a dish I can put together and throw in the oven on a cold day, and this was so delicious and comforting. Served with some basil smashed potatoes, it was a rustic, but elegant Sunday dinner.

Pork Osso Buco

2 pork hocks (approximately 4 pounds)

1 tablespoon salt

1 tablespoon pepper

1 teaspoon garlic powder

1 teaspoon cayenne pepper

4 tablespoons olive oil

2 cups onions, finely diced

5 cloves garlic, minced

2 cups carrots, finely diced

2 cups celery, finely diced

1 1/2 cups dry white wine

1 1/2 cups chicken stock

1 quart diced tomatoes

1 sprig each rosemary, thyme and parsley, tied together

Preheat oven to 325. Rub pork hocks with spices. In a large dutch oven, heat olive oil over medium heat. Place pork hocks in the pan, and sear on all sides until browned. Remove from pan. Add onions and garlic, and saute until translucent. Add carrots and celery, and continue to cook until vegetables are tender. Deglaze pan with wine, then stir in tomatoes and chicken stock. Return the pork hocks to the dutch oven, and submerge the herb bundle. Bake 3 1/2 to 4 hours until meat is falling off the bone. Remove the meat from the mixture, and remove meat from the bones. Using an immersion blender, puree the gravy until somewhat smooth but still a bit chunky. Return the meat to the pot, and stir in. Serve over potatoes or pasta.

Seared Scallops With Blood Orange Salsa and Polenta

2013-02-26T07:50:00.001-06:00

I wanted to make something different with the blood oranges for our entree for Oscar Night. I picked up some scallops on my weekly shopping trip, and started creating from there. I wanted to create a sauce that would really capitalize on their color. I had jalapenos on hand (as always), so I thought a fresh salsa would work with the scallops. And we love polenta with just about anything, so this was a really quick and easy dish, but very dramatic on the plate. Perfect for a night of "star-gazing".

Seared Scallops With Blood Orange Salsa and Polenta

For the salsa:

4 blood oranges, peeled and cut into sections, remove as much of the membrane as you can

1 large jalapeno or 2 small, seeded and roughly chopped

1 large scallion, roughly chopped

3 tablespoons honey

1 teaspoon salt

1/2 teaspoon pepper

Place oranges, jalapeno and scallions in a food processor, and blend until mostly chopped together. Pour into a bowl and mix in remaining ingredients. Set aside.

For the polenta:

5 cups water

2 teaspoons salt

1 cup polenta

3 tablespoons butter

1/2 cup shredded parmesan cheese

In a large pot, mix together water, salt and polenta. Over medium heat, bring to a boil, stirring regularly to avoid lumps. Continue to stir until mixture has thickened. Remove from heat and stir in butter and cheese.

For the scallops:

1 dozen fresh scallops

Salt and pepper

Olive oil

Make sure scallops are dry and at room temperature. Salt and pepper both sides generously. Heat a saute pan over high heat, and add olive oil. Sear scallops 2-3 minutes on each side until golden, and remove from heat. Place polenta on plate, top with scallops, then salsa.