A Simple Dish

Another Chance for Brussels Sprouts

2011-02-10T08:00:00.000-08:00

Brussels Sprouts have played the role of dinner table villain long enough. After years of turning my nose up at these cute little cabbages, I've finally learned to prepare them properly.

The secret is a good recipe (of course) and a little bit of cheese and breadcrumbs. Don't bother with this dish unless you plan to use fresh sprouts. The frozen ones just aren't worth the trouble.

Brussels Sprouts Gratin
Serves 4 / 20 minutes
1 tablespoon unsalted butter, chopped
Kosher salt
1 pound fresh Brussels sprouts
red pepper flakes
salt and pepper, to taste
1/2 cup heavy cream
1/2 cup grated white cheddar cheese (I use Seattle's Beechers)
1/2 cup breadcrumbs

Preheat oven to 400 degrees. Removed outer leaves and stems from Brussels sprouts. Bring a pot of salted water to a boil and cook sprouts until tender (about 8 minutes).

Drain the sprouts and coarsely chop. Toss with a pinch of red pepper flakes and season with salt and pepper. Transfer to a small buttered baking dish. Pour cream on top and sprinkle with cheese, bread crumbs and butter. Bake for 15 minutes until golden brown.

Braised Short Ribs

2011-02-06T21:35:00.000-08:00

In honor of my home state hosting Super Bowl XLV, I braised beef short ribs in the unofficial soda of Texas--Dr. Pepper. Sweet and sticky with a touch of spice, these fork-tender ribs were an ideal half-time dinner.

I doubled this recipe and simmered the meat in two Dutch ovens. The braising liquid reduces to a thick sauce that you drizzle over the ribs before roasting.

Braised Short Ribs
Serves 4
30 minute hands on / 3 hours cooking

1/4 cup corn oil
8 thick-cut beef short ribs
kosher saltblack pepper
8 cups chicken broth
4 cups Dr. Pepper
1 cup chopped white onion
1/4 +/- cup ground ancho chile (I buy whole dried peppers and grind in a mini-prep)
1/2 cup + 1/2 cup high-quality barbecue sauce (I use Stubb's original)
8 cloves chopped garlic
2 tablespoon dark chile powder

Heat oil in a heavy dutch over high heat. Season the ribs with salt and pepper. Sear the meat in the oil until brown and crispy. Add broth, Dr. Pepper, onion, ancho chile, 1/2 cup barbecue sauce, garlic and dark chile powder to the pan and bring to a boil. Lower the flame and simmer the ribs for 2 hours--the meat should start to fall off the bone.

Remove the ribs and strain the braising liquid into a sauce pan. Add 1/4 cup brown sugar and 1/2 cup barbecue sauce. Simmer for 20 to 30 minutes -- until the sauce has reduced by about half. Season to taste with salt and pepper.

Place ribs in a large foil-lined roasting pan and generously brush with reduced sauce. Bake in a 250 degree oven for 30 minutes.

Serve with ranch beans and corn bread.

Time to Brine

2010-11-24T08:34:00.000-08:00

I'm so embarrassed. What kind of cook am I if I can't post a recipe for Thanksgiving? I'm a little late to the game, but hopefully I still have time to convince you to brine the bird stored out in your back fridge.

I've steamed, glazed, dry rubbed and even attempted to smoke a turkey. After years of experimenting, I've settled on a winner -- brined turkey. Hand's down, it's the juiciest turkey I've served.

Brining is simple -- the hardest part is finding a container large enough for your turkey, but small enough to fit in the fridge. This year, I picked up a fancy brining bag at the butcher so I could "Brine like the Pros!" To be honest, I probably won't even use it. Dunking the turkey in a big bucket seems easier.

The following brine, spiked with allspice and candied ginger, was adapted from a recipe featured on Alton Brown's Good Eats years ago on the Food Network. It's a souped-up version of the usually gallon of salt water. Be sure to reserve at least 5 hours to brine your bird -- or better yet, overnight.

Brine
1 gallon vegetable stock
1 cup kosher salt
1/2 cup packed brown sugar
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger (Trader Joe's)
1 gallon iced water (1/2 ice / 1/2 water)

Aromatics
1 granny smith apple
1 onion
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
2 tablespoons vegetable oil

Combine the stock, salt, sugar, peppercorns, allspice berries and candied ginger in a large stockpot over a medium-high flame. Bring to a boil, stirring occasionally. Cool to room temperature.

Combine the brine, water and ice in a large bucket. Remove the innards from a thawed turkey. Place the turkey breast-side down in the brine (you may need to weigh it down). Cover and refrigerate or set in a cool area for 5 - 16 hours. Turn the turkey once during the process.

Preheat the oven to 500 degrees. Remove the bird from the brine and rinse inside and out. Place turkey on a roasting rack and pat dry with paper towels.

At this point you can stuff your bird with dressing or stuff with aromatics.

For aromatics, combine the apple, onion, cinnamon stick and 1 cup of water in a microwave-safe dish. Microwave on high for 5 minutes. Place the steeped aromatics into the cavity along with the sage and rosemary. Tuck the wings and rub generously with vegetable oil.

Roast the turkey on the lowest rack at 500 degrees for 30 minutes. Reduce the temperature to 350 degrees and insert a meat thermometer into the thickest part of the breast. Roast until the thermometer reaches 161 degrees. (A 14- to 16- pound turkey should take about 2 - 2 1/2 hours to roast - but use the thermometer as your guide.) Let the turkey rest for 15 minutes before carving.

Blueberry Shortcake

2010-08-18T21:56:00.000-07:00

My friend Kristen dropped a giant bag of blueberries off today. She hit pay dirt at the blueberry bog -- pounds of plump, marble-sized berries. So what do you do with 5 pounds of blueberries? Make shortcake.
I adapted this recipe from Cooking Light. It was delicious and simple to pull together. Be sure to finely mince the crystallized ginger -- it can be a bit bitter if left in large chunks.
The best part of this recipe is the blueberry mixture. If you are running short on time, just spoon the blueberries on top of pound cake.
Gingered Blueberry Shortcake
4 cups fresh blueberries
3 tablespoons granulated sugar
1 tablespoon fresh lime juice
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
6 tablespoons chilled butter, cut into small pieces
3 tablespoon minced crystallized ginger (in spice section)
3/4 cup milk
1 large egg white
1 tablespoon water
2 tablespoon turbinado sugar (or granulated)
1 cup whipping cream
2 tablespoons powered sugar
Preheat the oven to 400 degrees. Combine the berries, 3 tablespoons sugar and lime juice in a saucepan. Stir over medium-low heat until the berries just begin to burst (2 - 3 minutes). Remove from heat.
Sift flour, baking powder, 1 tablespoon sugar and salt into a bowl. Pulse ginger in a mini-prep or food processor. Add butter and pulse until mixture resembles coarse meal. Add butter and ginger to the flour. Stir in milk until mixture is just moist. Turn mixture onto a floured surface and press into a 7-inch circle. Cut into 8 wedges. Place wedges onto a baking sheet. Combine egg white and water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture. Sprinkle generously with <p$1></p>turbinado sugar. Bake at 400 degrees until golden brown. Cool.
Place whipping cream in a medium bowl. Whip until soft peaks form. Add powdered sugar and whip until peaks form again. (Sugar impedes the whipping process, so be sure to whip the cream first before adding the sugar).
Split shortcakes in half. Spoon 1/3 cup of berries over shortcake and top with whipped cream. Cover with the top.

Yes We Can!

2010-08-08T23:24:00.000-07:00

No, I'm not trying to be political. This is actually the rally cry of a food preserving movement based in California. Didn't you know that making your own jam is totally chic? Who cares that the corner grocer has shelves upon shelves of jellies, jams and chutneys. Making your own is simple, fun and results in the ultimate hostess gift.

My family and I gave this a whirl over the weekend. Like my daughter said, "It's like we are on Little House on the Prairie getting ready for the Long Winter." When was the last time a jar of Smucker's gave you that level of family bonding?

Old fashioned Red Raspberry Jam
Makes five 1/2-pint jars
(Do not double - make separate batches)

4 cups fresh raspberries
1 pouch (1 3/4 ounces) powdered pectin
2 tablespoons freshly squeezed lemon juice
6 1/2 cups sugar

Fill a stock pot 1/2 way with water and bring to a boil. Wash five half-pint jars, lids and screw bands in hot, soapy water. Rinse and dry.

Lightly crush raspberries in a large saucepan. Place the pan over high heat and add pectin and lemon juice. Bring the mixture to a boil, stirring constantly. Slowly add sugar, stirring until dissolved. Bring the mixture to a boil and let it cook for 1 minute. Remove from the heat.

Using a jar lifter, drop the jars and lids into the boiling water to sterilize. (I improvised with set of long tongs -- but be careful!). Remove jars and place on a dish cloth. Using a funnel, ladle hot jam into the jars, filling to about 1/4 inch from the top. Clean the rim with a damp towel. Using the tongs, lift the lids from the hot water and place on the filled jars, sealant sides down. Screw down the band and tighten firmly.

After the jars are filled, place them back into the stockpot and bring the water to a boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the water and cool for 24 hours. As the jam cools, a vacuum seal will form making a popping sound. After sealed, the lids should not flex when you press down on them. Store the jam in your pantry for up to one year.

Lemon Icebox Pie

2010-05-09T19:58:00.000-07:00

I love lemons -- especially in desserts. Citrus is a refreshing counterbalance to the sugary-sweet of cookies, cakes and pie. I'd choose it over chocolate any day.

This semifreddo pie is a cinch to make. Just remember to make it the day before!

1 9-oz Keebler Graham Cracker Crust (there are two sizes - be sure to get the big one)
2 -14-ounce cans condensed milk
1 1/4 cups fresh lemon juice (about 6 large lemons)
Zest of 2 lemons
8 large egg yolks

Sweetened whipped cream:
2 cups heavy cream
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
Preheat oven to 325°F. Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl (about 2 minutes). Whisk the yolks into the condensed milk mixture.

Pour the filling into a pie crust. Place crust on a cooking cheet and bake for 25 minutes, or until center is set. Cool for 1 hour. Loosely cover the pie with plastic wrap (do not let wrap touch top of pie) and freeze for atleast 6 hours to overnight.

To make the whipped cream, pour the heavy cream into a large bowl or in a stand mixer. Add the vanilla and sift in the powdered sugar. Whip slowly to combine and then at medium-high until peaks form, about 2 minutes.

Let pie stand out of the freezer for 15 - 20 minutes to thaw slightly. Dunk a sharp knife in warm water and wipe blade before slicing. Top each slice with whipped cream and serve immediately.

Rosemary Apricot Pork Tenderloin

2010-04-29T15:50:00.000-07:00

Me again. It's been awhile. I've been a tad neglectful of my little blog. Hopefully this recipe will be worth the wait. My husband found this one in an insert called Relish that appears from time to time in the Sunday Times. It's a keeper and now on the regular rotation in our kitchen.

Fresh rosemary is the key. Don't be alarmed by the amount the recipe calls for - it works out in the end. I would also suggest not purchasing the tenderloins sold in vacuum-sealed bags. I much prefer the slender ones from the butcher's case.

Serves 6
30 - 40 minutes

2 pounds pork tenderloin
3 tablespoons olive oil
6 tablespoons fresh rosemary, finely minced
6 garlic cloves, minced
Coarsely ground black pepper
1 teaspoon salt
1 cup apricot preserves
3 tablespoons fresh lemon juice
2 garlic cloves, pressed

Preheat oven to 400F. Combine rosemary, garlic, salt and pepper. Brush the tenderloin with 1 tablespoon of olive oil. Sprinkle the tenderloin with the rosemary, covering completely.

Heat remaining oil in a large ovenproof pan over medium-high heat. Sear the pork until it is brown on all sides, turning often (about 5 - 8 minutes). Transfer the pan to the oven and roast the meat until a thermometer registers 150F (about 15 - 20 minutes).

While pork roasts, combine preserves, lemon juice and garlic. Warm the sauce slightly in a microwave-proof dish.

Remove tenderloin from the oven and drizzle apricot mixture over meat. Let rest for 10 minutes. Cut into 1/4-inch slices and serve over polenta (recipe below). Drizzle remaining sauce over top.

Parmesan Polenta
6 servings
15 minutes

6 cups water
2 teaspoons salt
1 3/4 cups polenta (yellow cornmeal)
1 tablespoon unsalted butter
1/4 cup Parmesan (+ / -)

Bring the water to a boil in a saucepan. Add the salt. Gradually whisk in the polenta. Continue stirring and reduce the flame to low and cook for 10 - 15 minutes, until cornmeal is tender. Remove from the heat and stir in butter and Parmesan.

Chicken Enchiladas

2010-03-02T12:27:00.000-08:00

I've never been a canned soup kind of gal, but I've come to realize that the creamed versions are a busy mom's best friend. Cream of chicken soup is the secret to these savory enchiladas.

My kids adore this dish. It's creamy goodness wrapped up in a fluffy tortilla and topped with cheese. What's not to like?

2 cans of cream of chicken soup
1 4-ounce can of chopped green chilies
1 cup light sour cream
2 cups Mexican blend cheese, grated
2 cups rotisserie chicken, shredded or cubed
1/2 cup green onions, chopped
12 flour tortillas
Fresh salsa

Preheat oven to 350 degrees. Combine the cream of chicken soup, green chilies, sour cream, 1-cup of cheese and chicken. Reserve 1 cup of the mixture for topping.

Fill each tortilla with 3 to 4 tablespoons of the mixture, fold in the sides, roll and place seam side down in a lightly-greased casserole dish. Spread the reserved mixture on top of the enchiladas and sprinkle with remaining cup of cheese.

Bake at 350 degrees for 20 -25 minutes until bubbly and lightly browned. Serve over a bed of lettuce, tomatoes and top with fresh salsa.

Sweet and Spicy Pork

2010-02-21T20:45:00.000-08:00

I can't stop bragging about this one, and it's not even my recipe. This dish, adapted from Real Simple, won the blue ribbon at a kid-friendly dinner contest held by a group of moms on the hunt for new recipes. Each family brought a meal, dished up and voted for their favorites. A brilliant idea that I plan to copy.

Be sure to use pork shoulder. As my corner butcher explained, the marbled fat and collagen in this cut melts during the cooking process causing the meat to fall apart. I know I sound like a broken record, but don't overcook it (like I did). Although it was delicious, it would have tasted even better if I'd taken it out a tad earlier.

Serve the tender, carmelized meat over a big bowl of sticky rice.

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
2 tablespoons chili-garlic sauce (found in Asian aisle)
1 tablespoon grated fresh ginger
1 teaspoon Chinese Five-Spice powder
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
2 1/2 pounds pork shoulder, cut into 2-inch pieces
1 cup long grain rice
1 medium head bok choy, thinly sliced
2 scallions, sliced

In a 4- to 6- quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five spice powder, salt and pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours. (I cooked mine in a dutch oven on 250 degrees for about 4 hours).

Twenty minutes before serving, cook the rice according to the package.

Skim off and discard any fat from the pork. Fold in the bok choy and for 2 to 3 minutes. Serve over rice and sprinkle with scallions.

Penne with Shrimp & Asparagus

2010-02-08T16:45:00.000-08:00

I've undergone a digital makeover, compliments of my new friend Sheilla of Made with Love, Inc. I just can't help but smile back at my perky cyberself. This must be the O.C. version of me.

Tonight we are having pasta. This little dish has been in our dinner rotation for several years. Credit should be given to my husband, Kevin, who is a wiz behind the range. This dish is light, refreshing and easy for the kids to pick through.

1/4 cup extra-virgin olive oil
3 cloves garlic, finely minced
1 tablespoon fresh rosemary, chopped
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
dash of salt
pinch of red pepper flakes
pinch of black pepper
1 lb. large shrimp, peeled and deveined
1 lb. fresh asparagus, cut 1-inch pieces
1 lb. penne pasta
2 tablespoons fresh lemon juice
1/2 cup Parmesan cheese, freshly grated
1/2 cup pine nuts, lighty toasted in a frying pan

Combine the olive oil, garlic, fresh rosemary, wine, vinegar, salt, black pepper and red pepper and whisk in a glass bowl. Add the cleaned shrimp and coat. Cover and refrigerate for about an hour.

Bring a pot of salted water to a boil. Cook the asparagus for about 5 minutes. Drain and rinse with cold water. Remove the shrimp from the marinade and broil in the oven for about 6 minutes, turning the shrimp once during cooking. The shrimp are done when they turn pink and curl. Set aside.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package. Drain and return to the pot, tossing with the lemon juice and 3 tablespoons of Parmesan. Add the shrimp, asparagus and pine nuts and toss again. Season to taste with salt, pepper. Sprinkle each serving with more cheese and garnished with lemon wedges.

Hearty Vegetable Chili

2010-01-19T09:18:00.000-08:00

Beecher's Flagship Foundation visited my daughter's classroom last Friday. Beecher's, as in that incredible cheese made in Pike Place Market, is passionate about all-natural foods and wants to instill that same desire in local schoolchildren.

It was an insightful afternoon for the kids -- and a good refresher for the parent volunteers. Some of those cleverly disguised food additives are downright scary. Crushed beetles anyone? I think I'll just roll right by the snack aisle on my next trip to the grocery store.

After learning about food marketing, labeling, additives and the difference between whole and processed foods, the kids teamed up to prepare a simple pot of vegetarian chili. Chili without beef? Hand's down delicious.

Hearty Vegetable Chili

8 servings / 40 minutes

1-tablespoon olive oil
1 cup onion, chopped
4 cloves garlic, minced
1 cup green red pepper, chopped
1 cup red bell pepper, chopped
1 tablespoon chili powder
1 1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
15 1/4-ounce can black beans, drained/rinsed
15 1/4-ounce can kidney beans, drained/rinsed
1 28-ounce can whole tomatoes, chopped
1 cup frozen corn
1/2 bunch of fresh cilantro, chopped

Heat the olive oil in a large soup pot over medium heat. Sauté the onion and garlic for 1 to 2 minutes. Add the peppers and sauté until tender. Add the chili powder, oregano, cumin, salt and pepper to the pot and stir until all of the vegetables are well coated.

Drain and rinse both cans of beans and add to the pot. Stir well. Cut tomatoes (reserve juice) into bite-sized pieces and stir into the pot with juice. Turn the heat up to high and bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes.

Add the corn to the chili and stir. If the chili looks to thick, add up to 1 cup of water. Simmer for 5 more minutes.

Turn off the heat and stir in the chopped cilantro.

Coconut Curry with Halibut and Sweet Potatoes

2010-01-15T19:47:00.000-08:00

I adore everything about Thai food, especially curry. This version is easy, healthy and satisfying. What more could you ask for?

I must be honest. My kids wouldn't touch it, except for my daughter's friend who stayed for dinner and plowed through two bowls. If your family isn't the adventurous sort, make it for yourself and feed the kids cereal.

Be sure to throw the halibut, spinach and basil in at the very end. Cook the fish for just a minute and turn off the heat. The halibut cooks almost instantly and will dry up if it's cooked too long.

Coconut Curry with Halibut and Sweet Potatoes

6 Servings
30 minutes

2 cups onion, quartered
1 1/2 tbsp fresh ginger
2 serrano chiles +/-
2 tbsp. ground coriander
1/4 tsp. turmeric
1/2 tsp. cayenne
1 can light coconut milk
2 medium sweet potatoes, chopped into 1/2 inch pieces
1 tbsp Thai fish sauce
3/4 pound halibut filet, cut into 1/2-inch cubes
4 ounces fresh baby spinach
6 - 8 fresh basil leaves, torn
1 tbsp fresh lime juice
6 servings sticky rice

Add onion, ginger, coriander, chilies, turmeric, cayenne, salt, and coconut milk in a blender and whirl until smooth. Pour the mixture into a large pot and add one cup of water. Bring to a gentle simmer. Add sweet potatoes and simmer until tender (about 15 - 20 minutes).

Add fish sauce, halibut, spinach and basil and simmer for about 1 minute. The fish will cook almost immediately, so do not overcook it. Stir in the lime juice and salt to taste. Serve over sticky rice.

Pecan Sticky Buns

2010-01-13T14:41:00.000-08:00

Home-baked bread is not my forte, but I'm working on it. I've always been intimated by yeast, fermentation and rising. Unfortunately, my family has become overly familiar with the variety of rolls that come from a refrigerated tube. But these lovely buns are worth the extra time.

The rolls bake in an iron skillet, where they are swaddled in caramel sauce and pecans. When the timer goes off, dump them on a serving plate. Voila! Pure Heaven.

You can prepare this dish the night before and refrigerate the pan of assembled buns. Pull them out the next morning and let them sit for 30 - 45 minutes before baking.

Pecan Sticky Buns

4+ hours to rise/30 minutes hands-on/25 minutes in oven

Dough
1 pkg dry yeast
1/4 cup warm water
1/2 cup cake flour
1/3 cup sugar
1 tsp salt
1 tsp vanilla
1/4 cup milk
2 eggs
2 cups all-purpose flour
6 tbsp butter, softened

Glaze
2/3 cup light brown sugar
6 tbsp butter
3 tbsp honey
3 tbsp dark corn syrup
3 tbsp water
3 cups pecans, coarsely chopped

Filling
2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar
2 cups raisin (optional)
1/4 cup butter, softened

In a mixing bowl, dissolve the yeast in 1/4 cup of warm water. Let rest for five minutes. Add the cake four, sugar, salt, vanilla, milk, and eggs. Mix by hand until just blended. Add the regular flour and mix well. Add butter and knead with a dough hook in your mixer or by hand until the dough is well incorporated. Place the dough in a well-greased bowl. Cover with plastic wrap and set it in a warm spot in your kitchen. Let the dough rise until it is doubled in size. This should take about 45 minutes. After the dough has doubled, punch it down and knead it a couple of times. Cover and allow to double again for about 4 hours.

While the dough rises prepare the glaze and filling.

Place the brown sugar, butter, honey, corn syrup and water in a skillet. Heat until it reaches a gentle boil. Add pecans and room from heat.

To prepare the filling, mix together the cinnamon, nutmeg, and sugar (and raisins if you would like).

Roll the dough into a 10 x 15-inch rectangle. Spread the softened butter over the dough. Sprinkle evenly with the filling mixture. Roll up the dough into a jellyroll. Starting from the 15-inch side, cut the dough into 1-inch slices. Pour glaze in a cast iron pan or baking dish. Place the rolls on top of the glaze in the dish. (At this point, you can cover and refrigerate overnight). Let rise for 30 minutes.

Preheat the oven to 375 F. Bake the rolls for 25 minutes until golden brown. Remove from the oven and overturn onto a serving dish.

Roasted Pork Tenderloin with Dijon Mustard

2010-01-04T21:40:00.000-08:00

'Tis the season for resolutions. Like so many of you, I started the New Year with a big bowl of Special K and a jaunt to the gym. After a month-long binge on sugar, my body is craving healthy food.

Despite the "other white meat" campaign, it's hard to shake the fatty image of pork. But I was surprised to learn that a serving of pork tenderloin is lower in calories than chicken. No joke.

Don't confuse pork tenderloin with those thick roasts wrapped with twine. These long, lean cuts cook up quickly, making them a great option for weeknights.

As the meat roasts, the Bouquet Garni perfumes the kitchen with thyme, basil, burnet, chervil, rosemary, peppercorns, and savory. There's no need to call your family to the table -- they'll be ready and waiting.

Roasted Pork Tenderloin with Dijon Mustard
Serves 4
10 minutes prep, 25 minutes in oven

2 pork tenderloins (about 2 pounds total)
1/2 cup Dijon mustard
salt
pepper
1 tablespoon olive oil
1 tablespoon butter
6 cloves garlic, unpeeled
1 Bouquet Garni (found in spice section)
1 cup white wine

Preheat oven to 325 degrees.

Generously season the tenderloins with salt and pepper and coat them with a heavy layer of Dijon. Set aside.

Heat the olive oil and butter in a deep, ovenproof pan. Sear the meat over medium-high heat until it forms a brown crust on all sides (about 5 minutes). Add the garlic cloves, wine and Bouquet Garni to the pan. Remove from the flame. Spread the top of the pork with another tablespoon of Dijon.

Cover pan with a heavy lid and braise in the oven for about 20 - 25 minutes. (Check early so you don't overcook). Remove from the oven and let the meat rest for 5 minutes before carving. Cut the tenderloin into medallions and serve over Parmesan polenta (recipe below) with the roasted garlic and pan drippings drizzled on top.

Parmesan Polenta
6 servings
15 minutes

6 cups water
2 teaspoons salt
1 3/4 cups polenta (yellow cornmeal)
1 tablespoon unsalted butter
1/4 cup Parmesan (+ / -)

Bring the water to a boil in a saucepan. Add the salt. Gradually whisk in the polenta. Continue stirring and reduce the flame to low and cook for 10 - 15 minutes, until cornmeal is tender. (Be careful of spatters -- they're hotter than lava). Remove from the heat and add butter and Parmesan.

Betty's Chocolate Kahlua Cake

2009-12-27T13:31:00.000-08:00

According to the calendar, we have five days left to indulge in the remnants of Christmas. That's plenty of time to polish off the baked goods that filled my house over the holidays. Then it's time for clean living.

Nothing says "holidays" quite like my mother's Chocolate Kahlua Cake. It's legendary in my family. Made in a bundt pan, this moist cake is infused with coffee liqueur and drenched in a rich butter sauce. The alcohol evaporates during the cooking process, leaving behind the unique taste of Kahlua.

Garnish each slice with a dusting of powdered sugar, a spoonful of spiked whipped cream and a sprig of fresh mint.

Betty's Chocolate Kahlua Cake
20 minutes prep, 50 minutes baking
Serves 8 - 10

1 box Devil's Food cake mix
1 3 3/4 oz box instant chocolate pudding mix
1/2 cup vegetable oil
1/2 cup Kahlua
1/2 cup water
4 eggs
1/2 cup chopped walnuts or pecans (optional)

Sauce:
1/4 cup water
1/4 cup Kahlua
1/2 cup butter
1 cup sugar

Preheat the oven to 350 degrees.

Combine all of the ingredients except nuts. Beat the mixture for 2 to 3 minutes. Place the chopped nuts in the bottom of a well-greased tube or bundt pan. Pour the batter on top of the nuts. Bake 50 minutes (check with a toothpick at 45 minutes). The cake is done when the toothpick comes out clean.

During last 5 minutes of bake time, bring the sauce ingredients to a soft boil. Simmer for 2 minutes. Pour the hot mixture immediately over the cake when it is pulled from the oven. Let the cake stand 30 minutes before turning it over onto a serving plate.

Chocolate Almond Cherry Bark

2009-12-23T11:31:00.000-08:00

Last year at this time, we were buried in the white stuff. While a fierce snowstorm made history, the elves and I were elbow deep in flour, sugar and baking powder. We were busy making our own personal record -- cookie cutouts for all of our neighbors.

This year, however, I'm woefully behind. There are just too many holiday distractions keeping me out of the kitchen. But inspiration hit yesterday, courtesy of my good friend in California. Layla is one of those girls who is always "in the know." She's up to speed on pop culture, fashion, hot spots, and, of course, food.

Her recipe is chock full of antioxidants, but low on those bad fats, sugar and salt. This chocolate bark is guilt free and mouthwatering - my kind of treat.

Happy Holidays everyone!

Chocolate Almond Cherry Bark
15 minutes, 20 minutes to cool
Makes about 1 dozen

Ingredients
(everything can be found at Trader Joe's)
1 cup almonds, roasted for 6 mins then chopped
1 cup dried cherries, finely chopped
9oz dark chocolate (Layla uses 72%)

Preheat the oven to 325 degrees. Roast the almonds on a baking sheet for 6 minutes. Keep your eye on them. When the almonds cool, coursely chop them.

Heat the chocolate over low heat until just melted. Add cherries and chopped almonds. Combine. Drop spoonfuls of the chocolate mixture onto a cookie tray lined with waxed paper. Cool in the refrigerator until set.

Cheddar Corn Chowder

2009-12-09T15:50:00.000-08:00

A steamy bowl of chowder may just be the perfect way to end a cold December day. Clam chowder, potato chowder, crab chowder, green chili chowder – they’re all ideal for chasing away the winter chill. But this cheesy take on chowder is my family's absolute favorite.

This recipe is adapted from the one-and-only Barefoot Contessa Cookbook. Ina Garten's recipe calls for bacon cooked in olive oil, butter, half-and-half and cheese -- delicious, but not exactly what the doctor ordered. I cut out the butter and reduced the other ingredients, making this version a bit lighter, but with the same great taste.

Obviously this soup is better with fresh corn, but I've substituted frozen corn with good results. On occasion, I've thrown in a roasted and chopped fresh green chili.

Cheddar Corn Chowder
6 - 8 Servings
45 minutes

5 ounces bacon, chopped
1 tablespoon olive oil
3 cups yellow onion, chopped (2 large onions)
1/2-cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon +/- hot curry powder
dash of cayenne (optional)
6 cups chicken stock (plus more to thin)
4 cups white potatoes, peeled and cubed
5 cups corn kernels (fresh or frozen)
1 cup half-and-half (or whole milk)
1/3 pound sharp white cheddar cheese, roughly grated

In a large stockpot, cook the bacon over medium heat until crisp. Reserve the bacon on paper towels. Discard most of bacon fat.

Reduce the heat to medium and add 1 tablespoon olive oil and onions. Cook the onions for 5 - 7 minutes until translucent. Stir flour, salt, pepper and curry into onions and cook for 3 minutes. The mixture will turn into a paste. Stir in the chicken stock and potatoes. Simmer uncovered for 15 minutes, until the potatoes are fork tender.

(Skip this step if using frozen corn). Cut kernels off their cobs and boil in salted water for 3 minutes. Drain.

Add the corn, half-and-half and cheese to the soup. Cook for 5 more minutes until cheese is melted. Thin, if needed, with some stock. Season with salt and pepper. Top each bowl with a generous sprinkle of bacon and grated cheese.

Gnocchi with Sausage and Spinach

2009-12-07T12:47:00.000-08:00

Who can resist a bowl of light, fluffy potato dumplings? Gnocchi is hands-down my favorite pasta. Many years ago, a friend and I spent an entire Saturday boiling, ricing, mixing, and rolling potatoes into cute little orbs. A fun task at the time, but these days, basketball games and a mountain of laundry occupy my weekends. So, the gnocchi off the grocer's shelf does the trick.

This recipe is adapted from Real Simple, an excellent source for, what else -- real simple recipes. Be sure to follow the directions on the package, because gnocchi turns gummy when cooked too long or not long enough. It’s also important to turn off the flame on the sausage and stir in the spinach at the very end -- you want it to wilt slightly, not cook and turn bitter.

I always serve up my kids before adding the spinach -- unfortunately they haven't fallen for the Popeye gimmick. If you like spice, sprinkle the top with some red pepper flakes.

Gnocchi with Sausage and Spinach
Serves 4
30 minutes

Ingredients

2 9-oz packages or one 17.5 oz. package shelf-stable gnocchi (I use Trader Joe's vaccumed packed)
1 tablespoon good olive oil
1 medium yellow onion, chopped
1 pound Italian sausage
1 clove garlic, chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup grated Parmesan
red pepper flakes, to taste

Cook gnocchi according to directions, drain and reserve 1/4 cup of the cooking water.

While gnocchi cooks, heat the olive oil in a large pan over medium heat. Cook onion and garlic until soft. Squeeze the sausage from the casings and cook, breaking it up with a spatula. Cook until brown, about 5 minutes.

Once the sausage is brown, stir in the cooked gnocchi, salt, pepper, reserved hot liquid, and 3/4 cup of Parmesan. Turn off the heat and add the spinach. Toss until the spinach wilts. Serve immediately with Parmesan sprinkled on top.

Meatless Mondays

2009-11-23T23:28:00.000-08:00

I'm sure you were expecting another recipe with Italian sausage. I love the stuff, but I've become keenly aware of a red meat trend in my kitchen. To balance out our guilty pleasure, we have started "Meatless Mondays" at our house. Yesterday was the first. This is our attempt to lower the cholesterol, fat and calories in our diet, while cutting grocery costs and helping out the environment.

We started off with a trendy little pizza that tastes far better than it sounds: Potato Pizza. I've dreamed of this pizza since dining at Tom Douglas' Serious Pie earlier this fall. It's so good that we've actually burned up all of our babysitter hours just waiting for a table, forcing us to order take-out for the ride home.

This dish requires fresh rosemary, course sea salt and a super hot oven. Substitutes just won't work. It's great as a starter or paired with a salad for a meal. Who says simple has to be ordinary?

Potato Pizza
30 minutes
Makes 2 pizzas

1 bag Trader Joe's pizza dough (in the refrigerated section)
2 cups Trader Joe's Quattro Formagio shredded cheese (or any Italian blend of Parmesan, Fontina, Asiago & Provolone)
6 small red potatoes
2 tablespoons extra virgin olive oil
2 teaspoons fresh rosemary, finely chopped
1 teaspoon garlic powder
3 teaspoons course sea salt

Preheat the oven to 450 degrees. Set pizza dough out to reach room temperature. Boil potatoes for 5 - 7 minutes until fork tender - do not overcook. Slice potatoes very thinly (you can peel or leave the skins on - your choice). Submerge slices into a bowl of ice water. This will pull the starch from the potatoes and keep them from turning color.

Divide the dough evenly into two balls. On a floured surface, stretch each ball into a roundish shape. I lay my dough onto a sheet of greased parchment or foil (It's easier to transfer it into the oven this way). Drizzle each pizza with 1 tablespoon of olive oil.

Drain potatoes. Lay potatoes in a single layer on the dough. Sprinkle the pizza with 1 teaspoon rosemary, 1/2 teaspoon garlic powder, 1/2 cup shredded cheese, ending with 1 1/2 teaspoons salt. Repeat layers on the second pizza.

Bake on a hot pizza stone or cookie sheet for 8 - 10 minutes, or until golden and bubbly.

Stuffed Meatballs

2009-11-22T18:15:00.000-08:00

For me, nothing says comfort quite like homemade meatballs. Served over spaghetti or folded into crusty bread with melted Provolone, these savory bites are always greeted with giant smiles. I like to stuff mine with a cube of provolone, making a molten cheese center.

Don't skimp on the meat -- the beef, veal and pork combo is key to tender meatballs. This recipe makes about 20, so freeze half for another night. Remember that cheese doesn't freeze well, so don't stuff them before you stick them in the freezer.

Stuffed Meatballs
30 minutes prep/30 minutes to cook
Makes 20

1/2 cup chicken stock
1/2 yellow onion
4 cloves garlic
1/4 cup chopped Italian parsley
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1 cup Italian seasoned bread crumbs
3 whole eggs
1/2 cup freshly grated parmesan cheese
1/2 +/- teaspoon red pepper flakes
1/2 teaspoon salt
1/2 pound Provolone cheese (optional)
Olive oil for frying
2 24-oz jars marinara sauce (I like Barilla or Newman's Own)

In a small mini-prep or blender, puree stock, onion, garlic and parsley. In a large bowl, combine stock puree with ingredients from beef through salt. With hands rubbed with olive oil, blend ingredients until fully incorporated. Form the meat mixture into 2-inch balls.

Press a cube of provolone into the center of each meatball, sealing the meat around the cheese. Make sure the cheese is completely encased in the meat.

Heat about a 1/4 inch of olive oil in a large skillet. Brown the meatballs in batches over medium-high heat, rolling them in the oil (about 2 - 3 minutes).

Remove meatballs from the skillet with a slotted spoon and drop them into a saucepan of simmering marinara. Simmer on low for 30 minutes until the meatballs are cooked through.

Serve over spaghetti or on crusty bread. Sprinkle with freshly grated Parmesan.

A Rainy Day in the Kitchen

2009-11-16T15:47:00.000-08:00

This recipe isn't simple, but sometimes it's fun to spend the afternoon in the kitchen - especially when you get the whole family involved. Our weather has been less than fabulous lately, so fruity empanadas brought a welcome ray of sunshine to our drizzly day.

I adapted this recipe from the "Texas Border Cookbook," by the El Paso Chile Company's founders W. Park and Norma Kerr. A staple in Mexican bake shops, these hand-held treats seem to vanish the minute they are pulled from the oven.

You can simplify this recipe with store bought pie crust and canned pineapple, but the flakey pastry is what makes these little pies so irresistible.

The dough has to chill for a few hours, so make it a day ahead and call the kids into the kitchen for the fun part. It's a great way to spend a rainy afternoon.

Pineapple-Apricot Empanadas
5 hours for dough to chill, 1+ hours hands-on
Makes about 2 dozen

Filling
1 large ripe pineapple - about 2 3/4 cups (I usually used canned pineapple)
1/2 cup apricot preserves
3 tablespoons sugar
1/4 cup fine dry bread crumbs

Pastry
2 cups unbleached all-purpose flour
1/2 teaspoons salt
8 ounces (2 sticks) unsalted butter, softened
6 ounces cream cheese, softened

Glaze
1 egg beaten with 1 tablespoon water
3 tablespoons sugar

Combine the flour and salt. Cut in the butter and cream cheese until a soft dough forms. (You can use your food processor, but I prefer to do it by hand). Turn the dough onto a lightly floured surface and divide it into two balls, kneading briefly. Flatten dach ball into a disk and wrap in plastic. Refrigerate for 5 hours.

Chop the pineapple. In a medium saucepan, combine the pineapple, apricot jam, and sugar. Cook over medium heat and bring to a simmer. Cook, uncovered, stirring often until thick, about 30 minutes. Cool to room temperature. Pour filling into a blender or food processor and partially puree. Some texture should remain. Stir in the breadcrumbs. Set aside.

Preheat the oven to 375 degrees. Let dough soften at room temperature. Dust the disks with flour and roll out to about 1/8-inch thickness. Using a 3 1/2 inch circle cutter, cut dough into rounds (We use tupperware lids or a small bowl).

Making one at a time, spread a heaping teaspoon of filling across the center of each round, leaving a border. Fold the round in half and pinch the edges of each empanada to seal it closed. You can crimp them decoratively with a fork. Repeat with the remaining pastry rounds.

Transfer each empanada to a baking sheet. Brush each empanada with the egg wash and sprinkle it lightly with sugar. Bake until golden, changing the position of the sheets on the racks from top to bottom, front to back at the halfway point. They are ready when they are puffed and crisp, about 20 minutes. Cool on a rack.

Italian Pasta Soup

2009-11-15T21:15:00.000-08:00

A nasty bug is making its rounds and everyone around me is dropping like flies. Last Friday, nine children in my son's class stayed home sick! Times like these call for a soup. And this soup is one of my long-time favorites.

Italian Pasta Soup is reminiscent of Minestrone, but much easier. This dish can be whipped together in 30 minutes flat. Be sure to use small white beans – larger cannellini beans seem to overpower the soup with their meaty texture. I serve up the kids before adding the spinach.

Italian Pasta Soup
30 minutes
Serves 6

1 pound Italian sausage
1 cup onion, chopped
2 carrots, peeled and diced
2 cloves garlic, peeled and finely chopped
4 14.5 oz cans chicken broth
1 14.5 oz. can petite diced tomatoes
1 14.5 oz can small white beans, drained and rinsed
1 teaspoon dried basil
2 cups dried medium shells pasta
2 – 3 cups baby spinach leaves, rinsed
salt
pepper
grated parmesan cheese, to taste
red pepper flakes, to taste

Squeeze sausage from casings and sauté in a deep soup pot over high heat. Cook until browned, breaking the meat apart with a spatula. Spoon away half of the fat from the pot.

Add onions, carrots and garlic. Sauté for 5 minutes, until the onions are translucent. Add broth, tomatoes with juice and basil. Bring to a boil. Add pasta and reduce to a simmer. Cook covered for about 10 minutes, until pasta is al dente. Add the beans and spinach. Stir until spinach is just wilted. Serve with a generous sprinkling of Parmesan.

Italian Beef Melt

2009-11-11T09:02:00.000-08:00

Last night was a cold and soggy one in the Pacific Northwest. The winter rains have settled in, driving everyone indoors. So we shed our slickers and cozied up to hearty beef sandwiches.

A shout out goes to my friend and neighbor Eileen who shared this recipe with me last winter. I just love stumbling upon little gems like this one. Simple and satisfying.

Italian Beef Melt
10 minutes prep
3 - 5 hours in oven

3 - 4 pound chuck roast
1 16-oz jar sliced pepperocinis with juice
1 tablespoon Italian seasoning
salt
pepper
6 slices Provolone cheese
6 soft French sandwich rolls

Preheat your oven to 350 degrees. Salt and pepper both sides of the roast. Quickly brown the roast in a Dutch oven. Add the entire jar of peppers, including juice, and Italian seasoning. Add enough water to just reach the top edge of the roast. Cover with a heavy lid and roast for 3 - 4 hours. My experience is that this roast takes about 3 hours - so check it early to see how it is progressing. I have forgotten this dish in the oven and the result isn't pretty. It's ready when the beef is browned and falling apart. It won't absorb all of the juices - those are to serve alongside your sandwiches.

Shred the beef and pile it on buns topped with Provolone. Lightly broil in oven and serve with peppers and reserve juice. Makes about 6 sandwiches.

Parmesan Pork Chops

2009-11-05T21:25:00.000-08:00

It's been a rough week in my kitchen. I've made a few duds for dinner, or as my 10-year-old likes to say, "definitely not blog worthy." So, to everyone's relief, we returned to a favorite on the regular rotation -- parmesan pork chops.

Pork chops are tricky - they seem to toughen up the minute they hit the pan. But when cooked right, they'll draw rave reviews. This dish's tangy crust seals in the savory juices. Be sure to generously season the meat before breading it. You can use thick, bone-in loin chops or thinner boneless chops. I prefer the boneless simply because they cook quickly and are easy for my kids to cut up.

Fry your chops up to a golden brown and serve with lemon wedges, glazed carrots and mashed potatoes. Just don't over cook them!

Parmesan Pork Chops and Glazed Carrots
Serves 4
30 minutes

2 eggs
1 cup Italian seasoned bread crumbs
1 cup freshly grated Parmesan (finely grated)
4 (6 boneless) pork loin chops
4 tablespoons +/- vegetable oil
salt
pepper
lemon wedges

Arrange three shallow bowls or pie plates in a row. Whisk eggs in one bowl, bread crumbs in the second and the cheese in the third. Generously season the chops with salt and pepper. Coat the chops with Parmesan, pressing the cheese onto the meat. Dip each chop into the eggs and then coat it completely with bread crumbs.

Heat the vegetable oil in a large skillet over medium heat. Add the pork chops and cook until just cooked through, about 2 - 5 minutes per side (depending on size). Slice into one to see how far along it has cooked. Serve with lemon wedges.

Glazed Carrots
Serves 4
5 minute prep, 30 minutes cooking time

I learned to make this side dish in a French cooking class. It is a winner with the kids -- the only way they'll eat carrots.

1 pound carrots, peeled and sliced on a diagonal
1/2 tsp salt
1 1/2 tsp sugar
3 tbsps butter
1 1/2 tbsps chopped parsley (omit for kids)

Slice the carrots on the diagonal and put them in a deep skillet. Fill the pan with cold water until the carrots are just covered (not too much). Add the salt, sugar and butter. Simmer until the water has evaporated. Shake the pan to glaze the carrots. Add parsley. Toss and serve.

A Quick Carbonara

2009-10-28T18:25:00.000-07:00

I'm on a roll with pasta, so how about another? The beauty of this dish is that it's quick, easy, and most of the ingredients are already in your kitchen. Well, probably not pancetta, but you can easily pick that up on your way home. You can also substitute bacon, but I don't like it as much.

If you would like a more substantial dish, add 2 cups of shredded rotisserie chicken. Pair it with a glass of Sauvignon Blanc - its crisp nature slices right through the rich sauce.

Carbonara

Serves 4

20 minutes

1 pound rigatoni

1/4 cup extra-virgin olive oil

1/4 pound thinly sliced pancetta, chopped

1 teaspoon crushed red pepper flakes

5 cloves garlic, chopped

1/2 cup dry white wine

2 large egg yolks

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh flat-leaf parsley (omit if it's not fresh)

2 cups shredded cooked chicken (optional)

freshly ground pepper

salt

Bring a large pot of salted water to a boil. Cook rigatoni until al dente, about 8 minutes.

While pasta cooks, heat a large skillet over medium heat. Add olive oil and pancetta and brown for 1 - 2 minutes. Add the red pepper flakes and garlic and cook 2 more minutes. Add wine and stir, scraping drippings.

Beat yolks. Add 1/2 cup of the hot pasta water. This lightly cooks the eggs and keeps them from scrambling. Drain the pasta and add it directly to the pan with the pancetta. Pour the egg mixture over the pasta and toss it quickly.

Remove from heat immediately. Add the cheese, ground pepper and salt to taste. Toss pasta until it absorbs the sauce and thickens. Garnish with parsley and serve.