The Galley Gourmet

Sun-dried Tomato Pesto

2013-05-22T14:32:00.000-05:00

I had a craving for a deep tomato flavor, but since tomatoes still aren't at their vine-ripened peak, I thought I would pull out this recipe from the repertoire to use for a weeknight meal. Simple, quality ingredients, easy to prepare, a variety of applications and tons of flavor? Now that's a recipe that I like. This is an excellent sauce to have on hand to toss with pasta for a quick meal or use as a topping to sautéed or grilled fish and/or chicken. It also makes for a nice spread on country bread or crostini. Use it as condiment for sandwiches or panini. Better yet, use it as an ingredient into a wonderful main dish salad dressing (just a little hint for my next post). Stay tuned...

Printable Recipe

Sun-dried Tomato Pesto

makes about 1 1/2 cups

1 (3.5-ounce) package of sun-dried tomatoes

1/2 cup plus 2 Tablespoons Extra-Virgin olive oil

1 cup packed fresh basil leaves

2 medium garlic cloves, peeled and roughly chopped

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

In the bowl of a food processor, blend the tomatoes, oil, basil, and garlic until the tomatoes are finely chopped. Add the cheese, salt and pepper, and pulse to combine. Taste for seasoning. (The pesto will last for up to one week if stored in an airtight container.) Enjoy!

Sunday Dinner

2013-05-19T16:30:00.000-05:00

Crunchy Grits-Fried Pickles with Ranch Dressing

Hickory Smoked Pulled Pork Sandwiches

Western Carolina Barbecue Sauce

South Carolina Mustard Sauce

Stove-Top Baked Beans

Classic Creamy Coleslaw

Chocolate Hazelnut Cake

This Sunday is a belated birthday dinner menu. My husband celebrated a birthday this past week, so it was his turn to choose the menu--and a good one it is. Especially since I had a little pork left in the freezer (takes a little of the Sunday dinner work load off of me).

I made this cake a couple months back for my father's birthday. My husband wasn't able to join us for the celebration, so I thought this would be a good excuse to make it again. But once you taste this cake, you will realize there is no need to have an excuse to make it. The cake itself is made with Nutella and ground hazelnuts. It is light and moist, but sturdy enough to hold the frosting. The frosting is a basic cream cheese frosting with Nutella added. It is lick-the-bowl good and takes the cake from delicious to ridiculous.

Sunday Dinner one year ago

Sunday Dinner two years ago

Printable Recipe

Chocolate Hazelnut Cake

serves 12-16

For the Cake

1/2 cup (4-ounces) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup Nutella

1 teaspoon pure vanilla extract

3 extra large eggs, at room temperature

2 1/2 cups unbleached all-purpose flour, divided

1/2 cup chopped toasted hazelnuts

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup sour cream

For the Frosting

1/2 cup (4-ounces) unsalted butter, at room temperature

1 (8-ounce) package of cream cheese, at room temperature

3/4 cup Nutella

5 cups confectioners' sugar

1/2 teaspoon pure vanilla extract

Pinch of kosher salt

Garnish
Chopped Chocolate Covered Hazelnut Candy Bar

For the Cake

Preheat the oven to 350º F. Spray a 9- x 13- inch baking pan with non-stick baking spray.

In a bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add the Nutella and vanilla, beating to combine. Add eggs one at a time, beating well after each addition.

In the bowl of a food processor, combine 1/4 cup of the flour and hazelnuts. Process until finely ground. In a medium bowl, combine the remaining 2 1/4 cups flour, ground hazelnut mixture, baking powder, baking soda, and salt. With the mixer on low, gradually add the flour mixture to the butter mixture. Add the sour cream and beat until blened. Spread batter evenly into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Remove from the oven and cool completely on a wire rack.

For the Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and Nutella until well blended. With the mixer on low, gradually add the confectioners' sugar. Add the vanilla and salt and beat until blended.

Spread frosting on top of the cooled cake and garnish with chopped chocolate covered hazelnut candy bar pieces. Enjoy!

Source: Adapted from Southern Cakes, Spring 2013

Brown Sugar Angel Food Cake

2013-05-17T11:49:00.001-05:00

I took the day off this past Sunday from blogging our dinner menu in order to spend a wonderful Mother's day with my family, but I didn't take the day off from cooking. It was a delicious dinner that ended with this dessert that conjured up memories of my childhood and my own mother.

One of mom's desserts that was always well received consisted of a bowl of fresh summer strawberries, a bowl of sour cream, and a third bowl of light brown sugar. Pulling back the foliage and holding the stem end of the berries, we would dip the whole berry into the sour cream, then roll it into the brown sugar. Mmmm... I'm sure many of you know just what I'm talking about.

Now take that idea and put a little elbow grease into the concept and you have this dinner finale (or afternoon hand held snack☺).

The original recipe hits the mark on flavor, but the form of stabilizer was lacking (trust me, I have tried it without out it; a.k.a cue the dogs to clean up the kitchen fail). I used cream of tartar along with the lemon juice to ensure a tall and fluffy cake.

Printable Recipe

Brown Sugar Angel Food Cake
serves 8-10

1 cup cake flour
1 1/2 cups packed light brown sugar, divided
1/2 teaspoon kosher salt, divided
12 extra large egg whites, at room temperature for 30 minutes
1 Tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 1/2 teaspoons cream of tartar

Accompaniments
Lightly sweetened whipped crème fraîche
Sliced fresh strawberries

Preheat the oven to 350º F.

In a medium bowl sift together the flour, 3/4 cup of the brown sugar, and 1/4 teaspoon of the salt; set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the lemon juice, vanilla, cream of tartar, and remaining salt on medium-high speed until they just hold soft peaks. Increase the speed to high and add remaining 3/4 cup of brown sugar by tablespoons, beating until whites hold stiff glossy peaks, 3 to 5 minutes longer.

Transfer mixture to a large bowl to facilitate folding. Sift flour mixture over whites and fold in gently but thoroughly with a large rubber spatula.

Spoon batter into an ungreased tube pan with removeable bottom, or line the bottom of a tube pan with a ring of parchment paper; smoothing the top. Run the spatula or a knife through the batter once to eliminate any air bubbles.

Bake until a cake tester or toothpick comes out clean, about 40-45 minutes. Remove from the oven and immediately invert the pan on its "legs" or over the neck of a wine bottle. Cool cake completely upside down for 1 to 1 1/2 hours.

Turn the pan right side up. Run a knife around the edge and center of the pan. Invert or release the cake if using a removeable bottom, then reinvert onto a plate. (Cake can be baked, cooled, and unmolded 1 day ahead and kept well wrapped in plastic or foil at room temperature.) Serve with sweetened whipped crème fraîche, and sliced fresh berries. Enjoy!

Source: Adapted from Gourmet: Grilling, 2011

Skillet Lasagna with Sausage and Spinach

2013-05-15T06:43:00.003-05:00

A hearty, delicious, one pan dinner is a gift from on high. OK, maybe this skillet lasagna wasn't sent directly from the heavens, but on a busy weeknight, it kind of feels like it was. Sorry. I've just heard "Mom...where are my (fill in the blank) and don't forget to get (fill in the blank again)" one too many times already this week. You have lots of food groups and a ton of flavor in an easily prepared delivery system. And, yeah, everybody is gonna like it--even if there is spinach in it.

Serve it with a simple salad dressed with a low-fat balsamic vinaigrette and if you have time a loaf of garlic bread. But wait... speaking of time and the heavens, if you plan your weeknight meals ahead, a batch of homemade ricotta in this dish will really make the angels sing☺.

Printable Recipe

Skillet Lasagna with Sausage and Spinach
serves 6

1 (28-ounce) can petite diced tomatoes
Water
1 Tablespoon olive oil
1 medium yellow onion, minced
1/2 teaspoon kosher salt
3 garlic cloves
1 pound Italian sausage (mild or hot), casing removed
6 ounces frozen spinach, thawed and squeeze dried (see method here)
10 curly-edges lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup plus 2 Tablespoons freshly grated Parmesan cheese
3/4 cup ricotta cheese
4 ounces mozzarella cheese, grated
1 Tablespoon minced fresh flat-leaf parsley
3 Tablespoons chopped fresh basil
Crushed red pepper flakes

Pour the diced tomatoes with juice into a 1-quart liquid measuring cup. Add water until mixture measures 1-quart; set aside

In a 12-inch non-stick skillet, heat the oil over medium heat. Add the onion and salt and sauté until onions are translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the sausage and cook, breaking apart with a wooden spoon, until no longer pink, about 4 minutes. Add the spinach and sauté until combined with the sausage and onion mixture.

Scatter the pasta shards over the meat, but do not stir. Pour diced tomatoes mixture and tomato sauce over pasta. Cover with a tight fitting lid and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

Meanwhile, stir the ricotta, mozzarella, and parsley together in a medium bowl.

Remove the skillet from the heat and stir in the 1/2 cup of Parmesan. Season with salt and freshly ground black pepper. Dot with heaping tablespoons of the ricotta mixture, cover and let stand off the heat for 5-7 minutes, or until the cheese has melted. Sprinkle with basil and the remaining Parmesan. Serve with crushed red pepper flakes. Enjoy!

Source: Adapted from Cook's Country: Skillet Suppers, July 2011

Raspberry Buttermilk Coffee Cake

2013-05-10T07:40:00.002-05:00

Time for brunchalicious recipe number two. This time it's on the sweet side of the menu. This raspberry buttermilk coffee cake has everything you could want in a brunch treat. It is a light and tender coffee cake, making it the perfect sweet companion for hearty, savory dishes. The slightly crunchy top of the cake gives way to a tender interior containing just the right amount of tangy raspberry goodness. It is equally delectable served warm or at room temperature.

Printable Recipe

Raspberry Buttermilk (Coffee) Cake
serves 6-8

1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 ounces (8 Tablespoons) unsalted butter, softened
2/3 cup, plus 1 1/2 Tablespoons granulated sugar, divided
1/2 teaspoon pure vanilla extract
1 extra large egg, at room temperature
1/2 cup buttermilk, at room temperature
1 cup fresh raspberries (about 5-ounces)

Preheat the oven to 400 F. Butter and flour a 9-inch round cake pan and line the bottom with a round of parchment paper; set aside.

In a small bowl whisk together the flour, baking powder, baking soda and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 2/3 cup of sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl; add the vanilla and egg and beat until combined.

While the mixer is on low, mix in the flour mixture in 3 batches, alternating with the the buttermilk, beginning and ending with the flour, and mixing until combined.

Spoon the batter (it will be thick) into the prepared pan, spreading evenly and smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the remaining 1 1/2 tablespoons of sugar.

Bake until cake is golden and a wooden toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Invert the cake (removing the parchment paper) and cool on the rack for another 10-15 minutes. Place any remaining raspberries atop each slice. Serve warm or at room temperature. Enjoy!

Source: Adapted from Gourmet, June 2009

Baked Eggs in Ham Cups

2013-05-08T07:44:00.000-05:00

Mother's Day is well known as a day to take Mom out to brunch. That's nice and all, but I personally would rather eschew the lines, waiting and hubbub of a restaurant on Mother's Day morning for the (relative) calm and comfort of my home. I get the time with my kids and some help to make things like these nifty little egg and ham cups.

When making the cups, I like to fit the ham snugly into the muffin wells so the ham is just barely peeking out over the well. Otherwise the edges get a little overcooked and rubbery. I also like to include the extra step of lightly tenting the muffin cups with a sheet of foil. That helps steam the eggs and to keep the ham moist.

This is a wonderful preparation in that it can be doubled to feed a hungry brunch crowd and can be served warm or at room temperature. I like to serve them with buttered toast and a simple green salad with sliced tomatoes (I save the fresh fruit for the coffee cake course). Any leftovers can be sandwiched between two English muffin halves with a little cheese for a weekday breakfast to go.

A couple of other egg dishes you might enjoy...

Asparagus, Ham, and Cheddar Frittata

Potato and Boursin Frittata

Baked Cheese Blintzes with Fresh Blueberry Sauce

Printable Recipe

Baked Eggs in Ham Cups
makes 12 cups

1/4 cup finely chopped shallots
2 Tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons crème fraîche
1 1/2 teaspoons minced fresh thyme, plus more for garnish
12 slices Black Forest Ham
12 extra large eggs

Accompaniments

Buttered toast
Green Salad
Sliced Tomatoes

Preheat the oven to 375º F. Butter or grease a 12-cup muffin pan; set aside.

In a small skillet over moderate heat, melt the butter. Add the shallots, salt, and pepper and sauté until tender, about 3 minutes. Remove from the heat and stir in the crème fraîche and thyme.

Fit one slice of ham into each of the prepared cups. Spoon the shallot mixture evenly into the ham cups and crack one egg into each cup. Place the muffin tin into the preheated oven and lightly tent with a sheet of aluminum foil. Bake until the whites are cooked but yolks are still runny, about 12-15 minutes. Remove from the oven and season with kosher salt and freshly ground pepper. Using two small spoons, remove the ham cups carefully and serve. Garnish with thyme and serve with buttered toast, green salad, and sliced tomatoes. Enjoy!

Source: Adapted from epicurious.com

Sunday Dinner

2013-05-05T16:32:00.000-05:00

Shrimp and Avocado Fritters with a Chipotle Dipping Sauce

Pork Carnitas

Mexican Red Rice

Refried Beans

Corn and Flour Tortillas

Pico de Gallo

Tomatillo and Poblano Guacamole

Shredded Cabbage

Cilantro and Onion Crema

Frozen Strawberry Margarita Pie

With a menu like the one we'll be enjoying today, a light and fruity dessert seemed like just the right capper. I know that I'll be saving room for this pie. It won't be that difficult, knowing that plenty of delicious leftovers will be providing meals throughout the week.

The pie itself brings all of the tropical essence one would want, but strawberry is in the driver's seat here. A coconut and lime infused pretzel-based crust provides the base. It all adds up to a creamy, dreamy, perfectly pink slice of yum.

Sunday Dinner one year ago
Sunday Dinner Two years ago

Printable Recipe

Frozen Strawberry Margarita Pie

serves 8

For the Crust

1/2 cup (about 2-ounces) sweetened shredded coconut, finely chopped

1 teaspoon grated lime zest

3 cups (about 3 1/2-ounces) pretzels

6 Tablespoons (3-ounces) unsalted butter, melted

For the Filling

3 Tablespoons Tequila

3 Tablespoons Triple Sec or Cointreau

1 (16-ounce) package fresh strawberries, washed, dried and hulled

2 cups vanilla ice cream, slightly softened

1/3 cup Bacardi frozen margarita concentrate

For the Topping

1/2 cup heavy cream, chilled

1 1/2 teaspoons granulated sugar

Lime zest, for garnish

For the Crust

Place the oven rack in middle position and preheat to 350° F.

In the bowl of a food processor, combine the coconut, lime zest, and pretzels and process until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom of a 9-inch pie plate. Bake until the edges are golden, about 10-12 minutes. Cool completely on a wire rack.

For the Filling

In a small saucepan, bring the Tequila and Triple Sec to a simmer and reduce to 2 tablespoons total. Transfer to a small bowl and cool completely.

In a clean bowl of a food processor, process the strawberries until puréed. Add the ice cream, concentrate, and cooled reduction. Continue processing until well mixed. Spoon the mixture into the cooled pie crust; smoothing the top. Freeze until firm, at least 6 hours, preferably overnight.

Remove pie from freezer 10-20 minutes (depending on the warmth of your kitchen) before serving.

For the Topping

In a medium chilled bowl, beat the cream and sugar with a wire whisk or hand-held mixer until soft peaks form. Cut the pie into wedges and serve with a dollop of whipped cream and a garnish of lime zest. Enjoy!

Source: Adapted from Land O' Lakes: Simple Spring, Spring 2011

Margarita Ice Cream

2013-05-03T07:49:00.000-05:00

How can margaritas get any better? Well, how about letting ice cream in on the party? Like the Margarita Cream Cake, this frozen concoction has all the flavors of the classic cocktail in the form of a spoon-ready dessert. But don't worry, the alcohol in this recipe is reduced and cooked out, so it is kid-friendly and safe for those who would rather not imbibe.

The original recipe only called for a few tablespoons of booze, but I didn't think the flavor of the cocktail came through as nicely with that amount. Knowing that the mixture would not freeze with too much alcohol, I decided to reduce the amount amount of alcohol by simmering it on the stove until I was left with just a couple of tablespoons. That left me with a concentrated flavor that would freeze to a soft-serve instead of a milkshake (ok, that's another idea). A little goes a long way with this puckery treat, so I like to serve it in mini glasses that are rimmed with lime juice and salt for a cocktail-like experience.

Printable Recipe

Margarita Ice Cream
makes about 3 cups

1/4 cup Triple Sec or Cointreau
1/4 cup Tequila
4-6 medium to large limes
1 cup granulated sugar
2 cups heavy cream, chilled
2 Tablespoons orange juice concentrate
1/4 teaspoon kosher salt

In a small saucepan, bring the Triple Sec and Tequila to a simmer. Reduce to 2 tablespoons. Transfer the mixture to a small bowl and refrigerate until well chilled.

Finely grate the zest from two of the limes. Juice 1/2 cup lime juice from the the zested limes and the additional remaining limes. Whisk the sugar into the lime juice. Add the heavy cream, concentrate, salt, and chilled reduction. Pour the mixture into an ice cream maker and churn according to the manufacturer's directions. (The mixture will be just thick, not solid.) Transfer the mixture to a freezer safe container and freeze until firm; several hours and preferably overnight. (Ice cream will be of soft-serve consistency.)

Scoop into bowls or, for effect, small dishes rimmed with lime juice and kosher salt. Enjoy!

Source: Adapted from The Chicago Tribune, Sunday June 24, 2012

Cinco de Mayo Round-Up

2013-05-02T07:44:00.000-05:00

After sharing with you a meal fit for a Cinco de Mayo celebration, I thought I would share a few more recipes from the archives to round out your fiesta. From appetizers and snacks like guacamoles and salsas to main events like chicken tortilla soup (a hearty warm bowl for those of you who experienced a snow storm yesterday!?!) and chilaques, I think there is a little something for everyone. The one thing that you may notice missing from the line-up is something sweet to end the meal. I'll save that one for tomorrow☺.

Appetizers/Snacks

Chile con Queso

Guacamole with Pico de Gallo

Mango Guacamole

Shrimp and Spanish Chorizo Bites

Shrimp with a Chipotle Dipping Sauce

Sweet Potato Chips with Lime Salt

Tejas (phyllo crackers) with Sunflower Seeds

Tomatillo and Poblano Guacamole

Beverage

Blackberry Margarita

Bread

Flour Tortillas

Salsa

Fire-Roasted Tomato Salsa

Pico de Gallo

Mains

Chicken Chilaquiles

Chicken and Spinach Tortilla Pie

Chicken Flautas in a Roasted Tomatillo Broth

Chicken Tortilla Casserole

Ceviche Verde

Grilled Salmon with Lime Butter Sauce

Grilled Steak Fajitas

Soups

Albóndigas Soup (Mexican Meatball Soup)

Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Sides

Sautéed Corn with Manchego and Lime

Rice

Mexican Red Rice

Mexican Rice with Tomatoes and Beans

Grilled Steak Fajitas

2013-05-01T07:45:00.000-05:00

El Cinco de Mayo has undeniably become a part of the American cycle of holiday celebrations. What is probably the second most important patriotic holiday in Mexico (Sept. 16 claims top billing I'm told) has claimed a spot at the table. This is thanks in no small part to Corona beer ads, but there are other reasons. May 5th falls right around Kentucky Derby day every year. It is also around the start of full-blown grilling season for many and happens to be my niece Catherine's birthday☺.

Grilled steak fajitas are perhaps the perfect choice for your weekend gathering. The smells emanating from the steak and the veggies will perk up the olfactory senses of everyone in the neighborhood. The colors of the poblanos, red peppers, and onions capture the colors of the Mexican flag perfectly for your eyes before they compliment the steak perfectly for your palate. Pile the veggies and steak on a platter with all the accompaniments and let your guests dig in. A bag of quality tortilla chips are optional, but they do help with the clean up of guacamole and salsa. A few cold cervezas will also help wash it all down☺.

Printable Recipe

Grilled Steak Fajitas
serves 6-8

2 (1 1/4 pounds) flank steaks
1/4 cup freshly squeezed lime juice, divided
2 large sweet onions, peeled and cut into 1/2 inch thick rounds (do not separate into rings)
2 large red bell peppers, seeded and cut into quarters
2 Poblano peppers, seeded and cut in half
Kosher salt and freshly ground black pepper
Extra Virgin olive oil
16 flour tortillas

Accompaniments
Red Table Salsa (recipe follows)
Chunky Guacamole (recipe follows)

Prepare a gas or charcoal grill for direct heat cooking.

Season each flank steak with 2 tablespoons of the lime juice and season both sides generously with salt and pepper; drizzle with olive oil. Grill steaks until well seared and dark brown on one side, about 5-7 minutes. Using tongs, flip steak and continue grilling until meat is slightly less done than you want it to be when you eat it, about 2 to 5 minutes more for rare or medium rare (depending on the heat of the fire and the thickness of the steak).

Transfer meat to a cutting board; cover loosely with foil and let rest for 10 minutes.

While the meat rests, drizzle the onion slices and pepper cuts with olive oil. Grill the onions and peppers, turning occasionally until onions are lightly charred (about 6 minutes) and peppers are streaked with dark grill marks, about 10 minutes. Remove the vegetables from the grill. Separate the onions into rings and cut the peppers into thin strips. Season with kosher salt and freshly ground black pepper. Arrange tortillas around the edge of the grill; heat just until warmed through, about 20 seconds per side. (Take care not to dry out tortillas or they will become brittle). Wrap tortillas in a towel or place in a tortilla warmer.

Slice the steak very thin on the bias against the grain; season with additional salt and pepper. Arrange sliced meat and vegetables on a large platter; serve immediately with warmed tortillas, passing salsa and guacamole. Enjoy!

Classic Red Table Salsa
makes about 5 cups

2 pounds Roma tomatoes seeded, patted dry, and cut into 1/4-inch dice
1/2 cup tomato juice
1 chipotle chile, minced
1 to 2 teaspoons adobe sauce
1 medium garlic clove, finely grated on a microplane
1/2 cup chopped fresh cilantro
1/4 cup freshly squeezed lime juice
Kosher salt to taste

In a large bowl, mix all the ingredients, including salt to taste. Cover and refrigerate for at least 1 hour and up to 3 days. Bring to room temperature before serving.

Chunky Guacamole
makes 2 1/2 to 3 cups
4 medium, ripe Hass avocados
1/4 cup minced white or yellow onion
1 medium garlic clove
1 medium jalapeño chile, seeded and minced
1/4 cup minced fresh cilantro
1/4 teaspoon ground cumin, plus more to taste
2 Tablespoons freshly squeezed lime juice
Kosher salt to taste

Halve two avocados, remove pits, and scoop flesh into a medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, and cumin with the tines of a fork until just combined.

Halve and pit remaining two avocados. Cut the flesh into a medium dice and fold into the mashed avocado mixture. Sprinkle with lime juice and adjust seasoning with more cumin (if needed) and kosher salt to taste. Serve immediately or cover with plastic wrap pressed directly onto surface of mixture. It can be refrigerated for up to one day. Bring to room temperature, removing plastic wrap at the last moment before serving.

Source: Adapted from cooksillustrated.com

Sunday Dinner

2013-04-28T16:32:00.000-05:00

Radish Butter on Crostini

Grilled Lemon-Herb Cornish Game Hens
Grilled Asparagus, Fingerling Potaotes, and Shallots

Mustard and Herb Vinaigrette

Raspberry Custard Tart

This was not the Sunday dinner menu that I had planned for today, but the weather took a pleasant turn, making it perfect weather for pulling out the grill. Since I decided to change up the menu on such short notice, I wanted something simple to put together. Poultry and a salad is always a favorite, but I thought the game hens and a grilled vegetable salad would be a nice spin.

This vinaigrette has a good balance of flavors. A slight sweetness from the rice vinegar and sugar, a little pungent heat from the Dijon and Tabasco, and freshness from the herbs and lemon all come together. I'm not a big fan of vinaigrettes overloaded with oil, so I did dial back on the amounts. I also use a combination of a neutral oil, like Safflower, and Extra Virgin olive oil because that's what I like. I like it drizzled on mixed greens for a side salad, on shaved raw asparagus or carrots, or tossed with tonight's grilled vegetable medley (I might even drag a fork full of hen through a little pool☺). I think you will enjoy the versatility of this recipe too.

Sunday Dinner one year ago

Sunday Diner two years ago

Printable Recipe

Mustard and Herb Vinaigrette

makes about 1 1/4 cups

1/4 cup unseasoned rice wine vinegar

2 garlic cloves, roughly chopped

2 Tablespoons Dijon mustard

2 fresh basil leaves, roughly chopped

1 Tablespoon chopped fresh flat-leaf parsley

1 Tablespoon granulated sugar

1 teaspoon freshly squeezed lemon juice

1 teaspoon Worcestershire

1/4 teaspoon Tabasco sauce

1 1/2 teaspoons whole mustard seeds

1/2 cup neutral oil, like Canola or Safflower

1/2 cup Extra Virgin olive oil
Kosher salt and freshly ground black pepper to taste

In a blender or food processor, combine the vinegar, garlic, mustard, herbs, sugar, lemon juice, Worcestershire, and Tabasco. Purée until smooth. With the motor running, add the oils in a slow and steady stream until emulsified. Add the mustard seeds, salt, and pepper. Taste and adjust for seasoning if necessary. Use immediately or refrigerate until needed. Vinaigrette can be stored in the refrigerator for up to 1 month. Enjoy!

Source: Adapted from Fried Chicken and Champagne, by Lisa Dupar

Spring Garden Strawberry Salad

2013-04-26T08:27:00.001-05:00

Spring... Garden... Strawberry... Salad... I only wish my garden was bursting with this bounty right now. Fortunately, the markets I visit have all the ingredients on hand. And who can say no to a little bacon and blue cheese??

Like many salad recipes, this one is a guide. Feel free to adjust/add/take-out according to your own taste. With the vinaigrette however, leave as is. It is seasonally sweet and spoonful worthy. The salad is delightful on its own for a nice lunch or light dinner or as a delicious accompaniment to some leftover cold fried chicken☺.

Printable Recipe

Spring Garden Strawberry Salad
6 servings

1 1/2 cups (5-ounces) fresh sugar snap peas, trimmed
2 ounces fresh arugula
2 ounces mixed spring greens
2 cups sliced fresh strawberries
1/2 English cucumber seeded and chopped
3/4 cup frozen English peas, thawed
4 ounces Gorgonzola cheese, crumbled
6 cooked bacon slices, coarsely chopped
Sweet Basil Vinaigrette, recipe follows

Bring a medium pot of salted water to a boil. Blanch the sugar snap peas until bright green and crisp tender, about 30 seconds. Drain and plunge the peas into an ice bath to stop the cooking process. Once cool, drain the peas again and cut in half diagonally.

Toss together the arugula, greens, sugar snap peas, and next five ingredients in a large shallow bowl, serving platter, or individual plates. Serve with Sweet Basil Vinaigrette. Enjoy!

Sweet Basil Vinaigrette
makes about 1 1/2 cups

1/3 cup red wine vinegar
2 small shallots, chopped
3 Tablespoons granulated sugar
3 Tablespoons chopped fresh basil
1 Tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup plus 2 Tablespoons Safflower or other neutral oil

Process the first 8 ingredients in a blender until smooth. With the blender running, add the oil in a slow and steady stream; processing until smooth. Use immediately, or cover and refrigerate until ready to use.

Source: Adapted from Southern Living, April 2012

Fresh Strawberry Mousse Cake

2013-04-23T18:14:00.001-05:00

If you are a long time reader, you might recall the Strawberry Dream Cake that I shared almost two years ago. Well, this cake here is its kissin' cousin. Where the dream cake uses frozen strawberries and tastes like homemade strawberry ice cream in cake form, this cake uses fresh berries and has all the flavors of strawberry shortcake. Having said that, make sure you use the sweetest and ripest berries you can find. The strawberry flavor of the cake really depends on the quality of the berries.

The cake itself is a basic white cake made with egg whites. This provides a light, shortcake-like flavor. The mousse filling is made of puréed strawberries that are set with powdered gelatin and then folded with whipped cream. The frosting is a simple confectioners' sugar buttercream with fresh berries beaten in. But be warned. Do not taste the frosting until you have actually frosted the cake or you will be subject to questioning as to why there is an empty mixing bowl and an unfrosted cake on the counter (a.k.a.-- the crime scene). Busted!

Printable Recipe

Fresh Strawberry Mousse Cake
10-12 servings

For the Cake
10 ounces (1 1/4 cups) unsalted butter, at room temperature
2 1/4 cups granulated sugar
7 extra large egg whites, at room temperature
3 1/2 cups cake flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk, at room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon almond extract

For the Filling
1 envelope unflavored gelatin
1/4 cup water
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup heavy whipping cream

For the Frosting
6 ounces (3/4 cup) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
3/4 cup finely chopped fresh strawberries
1/2 teaspoon pure vanilla extract
Pinch of kosher salt

For the Cake
Preheat the oven to 350º F. Butter and flour the sides of the sides of 4 (8-inch) round cake pans with a round of parchment paper. Line the bottom of each pan with a round of parchment paper; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Gradually add the egg whites, one-third at a time, beating well after each addition.

In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour. Stir in the extracts. Divide the batter evenly between the prepared pans. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove the cakes with parchment and cool completely on wire racks.

For the Filling
Sprinkle gelatin over water in a medium bowl; let stand for five minutes. In the bowl of a food processor, purée strawberries and sugar until completely smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan and bring to a boil over medium-high heat. Remove from the heat. Add the gelatin mixture to the strawberry mixture, whisking constantly until gelatin has dissolved. Chill until cool, stirring occasionally, about 30-45 minutes.

Using a whisk or hand-held mixer, beat the cream until soft peaks form. Fold whipped cream into strawberry mixture until no streaks remain. Cover and chill for 30 minutes or until mixture is thick enough to hold its shape when mounded between cake layers. Spread about 1 cup of the strawberry mousse filling between each cake layer, leaving a 1/4-inch border around all edges; cover and chill for 3 hours or until mousse is set.

For the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy, about 30 seconds. Gradually add the powdered sugar, the strawberries, vanilla, and salt at low speed until creamy. Spread the frosting on sides and top of cake. Chill until ready to serve. Allow to set at room temperature for 30 minutes before serving. Enjoy!

Source: Adapted from Southern Living, April 2012

Sunday Dinner

2013-04-21T16:19:00.001-05:00

Deviled Vidalia Dip

Southern Fried Chicken

Southern Green Beans

Rice and Gravy

Buttermilk Chive Biscuits

Fresh Strawberry Mousse Cake

With the temperatures teasing us ever so slightly in Northern Illinois, I thought this menu would help jump start the warmth and maybe even get a few leaves to burst out of the buds now appearing on the trees. Hey, it's worth a shot and the byproduct of this endeavor is some great food.

The starter to this dinner is a deviled vidalia onion dip. A few crackers or toasts topped with this spread will get the mind in the mood for some stick-to-your-ribs Southern fare. There is a lot of flavor going on here, so splash a little Tabasco on it to bring out all of those great flavors listed in the recipe.

Sunday Dinner one year ago
Sunday Dinner two years ago

Printable Recipe

Deviled Vidalia Dip
makes about 2 1/2 cups

3 Tablespoons unsalted butter
1 large Vidalia or other sweet onion, chopped
2 medium yellow onions, chopped
1 clove garlic, minced
1 Tablespoon white wine vinegar
3/4 cup sour cream
1/4 cup mayonnaise
2 Tablespoon freshly grated Parmesan cheese
2 Tablespoons Dijon mustard
1 Tablespoon chopped fresh chives, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco sauce or to taste

In a large skillet over medium heat, melt the butter. Add the onions and garlic and cook uncovered, stirring occasionally, for about 1 hour or until caramelized. (Do not rush the caramelization by turning up the heat; you risk burning the onions.)

Add the vinegar and cook until it evaporates, about 1 minute. Remove the skillet from the heat and add the remaining ingredients. Taste for seasoning and adjust as needed. Garnish with chives and serve warm or at room temperature. Enjoy!

Source: Adapted from A Love Affair with Southern Cooking, by Jean Anderson

Lemon Squares

2013-04-19T07:34:00.000-05:00

April showers bring May flowers... boy, you are not kidding. The amount of rain we have had over the past week has caused road closures, flooding, and school closures (that's a new one). Needing a little sunshine in life, I thought I would bring in a sun-kissed baked good.

There are countless lemon bar/square recipes out there, but this one is spot on. It has a simple shortbread crust and the filling is somewhere between lemon curd and lemon custard. It is a perfect balance of tart and sweet. The filling bakes up with a very thin, meringue-like top. This layer provides texture, giving these bars three distinct levels that you will be happy to ponder while enjoying the lemony taste . A little dusting of confectioners' sugar and these little bars of bliss are ready to chase away any rainy day blues.

Printable Recipe

Lemon Squares
makes 24 squares

For the Crust
1 1/2 cups unbleached all-purpose flour
1/2 cup confectioners' sugar

1/4 teaspoon kosher salt

6 ounces (12 Tablespoons) unsalted butter, cold and cut into 1/2-inch pieces

For the Filling
6 extra large eggs
3 cups granulated sugar
1 cup plus 2 Tablespoons freshly squeezed lemon juice
1/2 cup unbleached all-purpose flour
Confectioners' sugar for dusting

For the Crust
Preheat the oven to 325º F. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and continue to mix until the butter is the size of small peas, about 1-2 minutes (the mixture will be dry). Gently press the mixture evenly onto the bottom of a 9-x13-inch baking pan. Bake until golden brown, about 20-25 minutes. Let cool to room temperature. Reduce the oven temperature to 300º F.

For the Filling
In a large bowl, whisk together the eggs and sugar until smooth. Stir in the lemon juice and then the flour. Pour the filling on top of the cooled crust. Bake until the filling is set, about 40-45 minutes. Let cool to room temperature and then place in the refrigerator and chill for at least 1 hour, or overnight, before cutting into squares. Cut into 2-inch squares and dust the tops with confectioners' sugar. Enjoy!

Source: Adapted from Classic Stars Desserts, by Emily Luchetti

Tomato-Fennel Soup

2013-04-17T08:07:00.000-05:00

Almost everybody has eaten tomato soup in at least one of its many incarnations. Maybe you've graduated from the beloved Campbell's of your youth and tried making it in your own kitchen. I think that one can never have enough recipes for it. There are so many delicious variations on the classic that it begs for experimentation. Which brings me to this one.

I use a bit more than the original because I like a hearty bowl of soup. Having said that, I also cut back on fat/calories by using half-and-half instead of heavy cream. (Swimsuit season is among us...at some point). The major taste change comes from the addition of balsamic vinegar. Not only does it add a depth of flavor, but it also adds a brightness that accentuates the bold flavors of the tomatoes.

This soup is a great bowl in its own right with crackers or bread, but also makes a winning combination when paired with a sandwich (calling all grilled cheese lovers!).

Printable Recipe

Tomato-Fennel Soup
serves 10

4 ounces (1/2 cup) unsalted butter
1 medium fennel bulb, chopped (fronds removed and reserved for garnish)
2 medium yellow onions, chopped
2 medium carrots, peeled and chopped
4 large garlic cloves, chopped
2 Tablespoons tomato paste
2 (28-ounce) cans whole San Marzano tomatoes with juice, chopped
3 sprigs of fresh parsley
6 sprigs of fresh thyme
6 cups chicken stock
1 cup half-and-half
1 Tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper

In a large saucepan over medium heat, melt the butter. Add the fennel, onions, carrots, and garlic and sauté until tender, about 10 minutes. Add the tomato paste and tomatoes. Cook for 5 minutes. Tie the parsley and thyme together with a piece of kitchen twine. Add the herb bouquet and the chicken stock to the vegetables. Bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes. Add the half-and-half and bring the mixture back to a simmer, then remove from the heat and let cool.

Discard the herb bouquet. Using a hand-held immersion blender or standing blender, blend the soup until desired consistency. (For a finer texture soup, pass the soup through a fine-mesh strainer.) Return the soup to the stove and warm through. Stir in the vinegar and season to taste with salt and freshly ground black pepper. Enjoy!

Source: Adapted from Fried Chicken and Champagne, by Lisa Dupar

Sunday Dinner

2013-04-14T20:10:00.000-05:00

Shrimp and Sherry Cheese Spread
Crackers

Roast Chicken

Pommes Anna

Green Salad with Bacon, Peas, and Croutons

Chocolate Espresso Crème Brûlée

This Sunday dinner is a collection of some of our favorites. And when you see a roast chicken on the menu, 9 times out of 10 there will be something chocolate for dessert. Like the Meyer Lemon Molten Cakes, this recipe is a spin on the classic version of cream, eggs, and sugar. The flavors of chocolate and espresso make for a whole new crème brûlée experience.

I like to use a kitchen torch to brûlée the sugar. It does the job nicely and provides a little after-dinner entertainment, but you can use the broiler element in your oven. Just be careful that the oven doesn't warm the custard too much. Once the sugar hardens, break the sweet "glass" and dig your spoon into the creamy goodness.

Sunday Dinner one year ago

Sunday Dinner two years ago

Printable Recipe

Chocolate Espresso Crème Brûlée

serves 6

2 1/4 cups heavy whipping cream

3 ounces semisweet chocolate, chopped

2 Tablespoons espresso powder

4 extra large egg yolks

1/2 cup granulated sugar, divided

1 teaspoon pure vanilla extract

Pinch of kosher salt

Preheat the oven to 300º F. Arrange six 8-ounce ramekins in a shallow roasting pan; set aside. Bring a kettle of water to a boil.

In a medium saucepan, heat the cream, chocolate and espresso powder together over medium heat, stirring frequently until the chocolate is melted and the cream is steamy hot, but not simmering. Remove from the heat and whisk until smooth.

Meanwhile, whisk the yolks, 1/4 cup of the sugar, the vanilla, and the salt together in a medium bowl. Whisking constantly, slowly pour the hot cream mixture into the yolk mixture. Pour the combined mixture through a strainer into a liquid measuring cup with a pourable spout.

Evenly pour the chocolate mixture into the ramekins. Fill the pan with enough hot water to come up the sides of the ramekins (being careful not to get any water in the custard).

Bake for 30 to 35 minutes or until the custard is set. Remove the ramekins from the water and cool to room temperature on a wire rack. Refrigerate until well chilled, at least 4 hours or overnight.

When ready to serve, sprinkle the tops with the remaining 1/4 cup of the sugar (about 2 teaspoons per custard cup). Using a kitchen torch, heat the sugar until melted and golden, being careful not to warm the custard too much. Serve immediately or refrigerate until ready to serve. Enjoy!

Source: Adapted from Chicken and Egg by Janice Cole

Chocolate Peanut Butter Truffle Torte

2013-04-12T07:36:00.002-05:00

After teasing you by listing this dessert on our Sunday dinner menu and a few requests for the recipe, I thought it would only be fair that I share with you. Chocolate and peanut butter is a much loved combination of flavors, and when you take those flavors and bake them up into a fudgy, flourless chocolate-like cake with a meringue top, and then serve it with a warm peanut butter sauce... my jaws are cracking. Are yours??

The torte itself is quite simple to make and it can be made in advance. In fact, it is best made the day before because it needs to be served chilled. I served it with a peanut butter sauce, but it would also be nice with a crème anglaise or if you are short on time, just melt some good vanilla ice cream for a sweet ending to just about any meal.

Printable Recipe

Chocolate Peanut Butter Truffle Torte with a Peanut Butter Sauce
makes 1 (9-inch) torte

For the Torte
6 ounces (3/4 cup) unsalted butter
10 ounces semisweet chocolate, chopped
1/2 cup creamy peanut butter
1/2 teaspoon espresso powder
1/2 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
6 extra large eggs, separated

For the Sauce
1 cup heavy cream
1/4 cup plus 2 Tablespoon firmly packed light brown sugar
1 extra large egg yolk
1/2 cup creamy peanut butter
1/2 teaspoon pure vanilla extract

For the Torte
Preheat the oven to 325º F. Spray a 9-inch springform pan with non-stick baking spray and line the bottom with a round of parchment paper; set aside.

In a medium saucepan, combine the butter, chocolate, and peanut butter, and espresso powder over medium-low heat. Cook, stirring frequently, until chocolate melts and the mixture is smooth. Remove from the heat and stir in the vanilla. Add the sugar and whisk for 2 minutes. Add the egg yolks, one at a time, whisking well after each addition.

Using a hand-held mixer, beat the egg whites in a medium bowl until stiff peaks form. Gently fold half the egg whites into the chocolate mixture. Fold in the remaining whites until no streaks remain. Pour the batter into the prepared pan, smoothing the top.

Bake for 60 minutes. Transfer to a wire rack and let cool for another hour. Cover and chill in the refrigerator for at least 6 hours, preferably over night.

For the Sauce
In a medium saucepan, combine the cream, brown sugar, and egg yolk. Bring the mixture to a boil over medium heat. Reduce the heat and allow the mixture to simmer for 6-8 minutes, or until thickened. Add the peanut butter, whisking until smooth. Remove from the heat and stir in the vanilla. Keep the sauce warm until ready to serve

To Serve
Remove the sides of the springform pan and transfer the cake to a serving platter. Slice and serve with the warm peanut butter sauce. Enjoy!

Source: Adapted from Paula Deen's Holiday Baking 2012

Magnolias Cream Cheese Butter

2013-04-10T09:58:00.001-05:00

Some of you may recall that I vacationed with my children in Charleston, South Carolina over spring break. It was an overdue trip to see my parents' new home, visit with their friends, and get lost in all that the city of Charleston has to offer. One of those offerings is the restaurant/foodie scene. From a fine dining establishment like Husk to a low country seafood shack like the SeeWee Cafe, there is something for everyone.

Years ago, my Aunt gave me a copy of Magnolias (another popular Charleston restaurant) cookbook, which I have used (coconut cream pie anyone?) and loved. So naturally, it was on my to-do list. Mom and Dad graciously went ahead and made reservations for lunch. And a lovely lunch it was, starting with a warm and crusty loaf of sourdough with a side of cream cheese butter. What?? Why have I never thought about a cream cheese/butter combo? Creamy butter and tangy cream cheese seasoned with fresh lemon juice and a little parsley spread on warm sourdough is a simple and heavenly nosh. It was definitely something that had to be recreated for my own kitchen.

Luckily my mother had all the ingredients on hand for me to experiment and whip up a batch. Adjustment here, taste there, and a bit more salt... bingo! It works well slathered on a tea sandwich, enjoyed with lox and bagels, or simply schmeared on warm bread. This is bread and butter on a whole new level.

Printable Recipe

Magnolia's Cream Cheese Butter

makes about 1 cup

4 ounces (1/2 cup) unsalted butter, at room temperature

4 ounces (1/2 cup) cream cheese, at room temperature

1 teaspoon freshly squeezed lemon juice

1 Tablespoon minced fresh flat-leaf parsley

1/2 teaspoon kosher salt

In a medium bowl, combine all the ingredients and mix with a wooden spoon or spatula until thoroughly blended. Cover and refrigerate for at least several hours, preferably overnight. Bring to room temperature before serving. Enjoy!

Source: The Galley Gourmet

Sunday Dinner

2013-04-07T16:10:00.003-05:00

Clams Casino

Roasted Garlic Shrimp Cocktail

Grilled Thick Cut Bone-in Aged Ribeye Steaks
( I use the same method as I do for the boneless strip steaks)

Potato Crisps

Wedge Salad with Blue Cheese Dressing

Chocolate Peanut Butter Truffle Torte

There are two factors that have helped me put together this Sunday's dinner menu. 1. The return of Mad Men and 2. An allergy to bi-valve sea foods with my son, Jack (a recent discovery after a trip to Charleston, S.C.). The menu is straight out of the early 1960s, although the arc of Mad Men now finds the characters navigating the late sixties and all of the societal changes that went along with those years. The Clams Casino were picked to open dinner festivities on this beautiful Spring day, but due to the allergy, the roasted shrimp cocktail would have to serve as backup for appetizers.

Having a few of these little beauties on the half shell will really put you in the mood for some red meat, a full-bodied red wine, and then some well-written small screen drama. Now that's a Sunday dinner that will have you loving life even as you watch Don Draper's hit the rocks....again.

***A big congratulations to regular Galley Gourmet readers and friends, Rob and Emma,

on the birth of their son.***

Sunday Dinner one year ago

Sunday Dinner two years ago

Printable Recipe

Clams Casino

serves 6-8

1 Tablespoon olive oil

4-ounces finely diced pancetta

1 medium red bell pepper, finely diced

1 medium shallot, finely diced

2 large garlic cloves, minced

1/4 teaspoon dried oregano

1/3 cup dry white wine

4 Tablespoons freshly grated Parmesan, divided
1/2 teaspoon balsamic vinegar

1 Tablespoon chopped fresh flat-leaf parsely

1/4 teaspoon crushed red pepper flakes (optional)

Kosher salt and freshly ground black pepper

24 medium little neck clams, shucked and bottom shells reserved

In a large skillet over medium heat, heat the oil. Add the pancetta and sauté until crisp and golden, about 3-4 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain. In the same skillet, add the bell pepper, shallots, garlic, and oregano and sauté until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 2 minutes. Transfer the mixture to a medium bowl and allow to cool completely. Once cool, stir in the reserved pancetta, 2 tablespoons of the Parmesan, the vinegar, parsley, and crushed red pepper flakes into the vegetable mixture. Season to taste with salt and black pepper.

Preheat the oven to 500º F. Line a large heavy rimmed baking sheet with foil. Arrange the clams and the reserved shells on the baking sheet. Evenly spoon the vegetable mixture on top of the clams, mounding slightly. Sprinkle with the remaining 2 tablespoons of the Parmesan cheese. Bake until the clams are just cooked through and the topping is golden, about 10 minutes. Transfer to a serving platter and serve immediately. Enjoy!

Source: Adapted from foodnetwork.com

Spring Vegetable and Goat Cheese Dip

2013-03-29T06:27:00.000-05:00

Easter weekend heralds the official start of Spring for many. The resurrection of Jesus and the rebirth of Mother Nature make for a beautiful and welcome marker on our calendars. Many of us will celebrate this weekend with a standout Sunday meal. When I think of Easter meals, I of course think of the glazed ham. The next food that "springs" to mind (yow!) is asparagus. It just goes with Easter and lots of people (including me) love it. Yes, the asparagus is there in a starring role on top, but there is a lot going on underneath in the flavor department.

Those flavors are a blend of earthy sweetness from spring vegetables and herbs blending with the sharp, tangy notes of the cheeses accented with a kick from a bit of cayenne (optional, but good). The texture has a creaminess that makes the dip perfect for spreading on crostini, toasts or crackers. It is a great starter for your Spring gathering, but with a glass (or two☺) of white wine, it can easily be made into a meal.
Printable Recipe

Spring Vegetable and Goat Cheese Dip

serves 8-10

1 cup 1/2-inch pieces asparagus

2 Tablespoons unsalted butter
1 medium leek (white and pale-green parts only)
1 large clove of garlic, minced
2 Tablespoons all-purpose flour
1 1/4 cups whole milk
4-ounces sharp white cheddar
Kosher salt and freshly ground black pepper
1 (14-ounce) can chopped artichoke hearts in water, drained
1/4 cup fresh (or frozen, thawed) peas
2 Tablespoons chopped fresh chives
2 Tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cayenne pepper or to taste
4 ounces fresh goat cheese, crumbled and divided

Preheat oven to 450° F. In a large pot of boiling salted water, cook the asparagus until crisp-tender, about 2 minutes. Drain; let cool.

In a medium saucepan, melt the butter over medium heat. Add the leeks and cook, stirring often until soft, about 10 minutes. Add the garlic and cook, stirring until fragrant, about 2 minutes. Whisk in flour and cook, stirring constantly, about 2 more minutes. Gradually whisk in milk, stirring constantly. Bring to a simmer, whisking constantly. Cook, whisking occasionally until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, flat-leaf parsley, zest, cayenne pepper and half (2-ounces) of the fresh goat cheese.

Transfer mixture to a 4–5-cup baking dish and set on top of a rimmed baking sheet. Arrange asparagus tips on top and dot with the remaining (2-ounces) goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5-10 minutes before serving. Serve with crostini. Enjoy!

Source: Adapted from Bon Appétit, April 2012

Meyer Lemon Molten Cakes with Raspberries and Cream

2013-03-27T06:16:00.001-05:00

When planning holiday or entertaining menus, I always start with dessert first. Why? I have an arsenal of sweet recipes to choose from and it is always hard to narrow it down to the right one. And it can be the more labor intensive part of the meal with the creaming of butter and sugar, the rolling of the dough, the baking, the frosting, on and on... Having said that, this recipe was not hard to decide on and it comes together in no time with just a whisk and a bowl.

However, before I talk about it I want to give you a little background. My children and I are visiting my parents in Charleston, S.C. this week during their Spring Break vacation. Unfortunately, my husband is not able to travel with us. Since we will not be home to spend Easter with him, I made an Easter celebration dinner on Monday before I left. He's happy to have leftover ham sandwiches while I am gone and I am happy that I have some of the recipes to share with you.

I first made this last year and it was good, but I knew I could make it better. After a reader (shout out to Bobbi☺) reminded me that I needed to finally share the recipe, I put it on my springtime menu to-do list. I knew it would be the perfect ending to our Easter meal.

I am sure many of you are familiar with the popular chocolate molten lava cakes. Well, this is a unique and wonderful twist to that concept. The original recipe called for lemon curd, but I prefer the balanced tartness of Meyer lemon curd. I used some from a batch of homemade, but you can substitute store-bought with good results. Raspberries and lemons go hand-in-hand for a sweet pairing. A dusting of confectioners' sugar and a dollop of sweetened whipped cream help to finish the dessert. Although not pictured, after one bite I knew there was one more layer that would really make this dessert sing. A batch of Red Currant-Raspberry sauce in the freezer sealed the deal. The bonus to this recipe is that the batter can be prepared and refrigerated up to 24 hours in advance. So you can bake these while dinner is on the table, then impress your guests with these individual cakes.

Printable Recipe

Meyer Lemon Molten Cakes with Raspberries and Cream

makes 8 cakes

8 Tablespoons (4-ounces) unsalted butter

1 (4-ounce) white chocolate baking bar, broken into pieces

2/3 cup unbleached all-purpose flour

1/2 cup confectioners' sugar

Pinch of kosher salt

4 extra large eggs, lightly beaten

4 extra large egg yolks, lightly beaten

3/4 cup Meyer lemon curd

2 teaspoons freshly grated Meyer lemon zest

1/2 teaspoon pure vanilla extract

Accompaniments

Confectioners' sugar for dusting

Sweetened whipped cream

Fresh raspberries

Red-Currant Raspberry Coulis (optional)

Preheat the oven to 425º F. Grease 8 (4-ounce) custard cups with softened butter or non-stick baking spray. Place them onto a rimmed baking sheet; set aside.

In a large microwave-safe bowl, melt the butter and white chocolate, stirring every 15 seconds until melted and smooth, about 60-90 seconds. Remove from the microwave and whisk until smooth. Add the flour, sugar and salt; mix well. Add the eggs, yolks, lemon curd, zest, and vanilla and whisk until blended. Divide the batter evenly into the prepared custard cups.

Bake for 13-15 minutes or until the edges are just starting to to turn golden brown and the center is puffy and just beginning to set. Transfer the custard cups to a wire rack and let cool for 5 minutes. Run the tip of a paring knife around the edges of the cakes to loosen. Invert the cakes onto small dessert plates or dishes. Dust the top with confectioners' sugar. Garnish with fresh raspberries and serve with whipped cream and/or coulis. Enjoy!

Source: Adapted from Simply Spring Land O' Lakes, 2011

Sunday Dinner

2013-03-24T16:16:00.000-05:00

Pimento Cheese

Glazed Turkey Meatloaf

Dinner Grits

Fordhook Lima Beans

Fluffy Make-Ahead Dinner Rolls

Blueberry Streusel Bars with Lemon Cream Filling

Before my children and I depart for a little Spring Break trip, my husband and I had a little getaway together this weekend since he is unable to travel with us. Seeing how we would be in the car returning today, I needed to have a dinner that could mostly be prepared in advance. A little prep work this past Friday and I only have the grits and beans to prepare.

These blueberry streusel bars offer a hint of the tastes of Summer (yes, it will come...someday) along with a satisfying oaty goodness. It's kind of like getting your blueberry pie fix in bar form. Speaking of blueberry pie, I like a pinch of ground cinnamon in mine along with the lemon flavor, so I added a bit here. I also increased the amount of blueberries for an extra good blueberry flavor. Since I did that, I also added a couple teaspoons of cornstarch to prevent a blueberry ooze. They are delicious on their own whether chilled or at room temperature. But like the pie... they are also enjoyed when served with some vanilla ice cream for an a la mode treat.

Sunday Dinner one year ago

Sunday Dinner two years ago

Printable Recipe

Blueberry Streusel Bars with Lemon-Cream Filling

makes 24

1 cup (8-ounces) unsalted butter, softened; plus more for the pan

3 cups (13 1/2-ounces) unbleached all-purpose flour

1 1/2 cups old-fashioned rolled oats (not quick cooking)

1 1/3 cups firmly packed light brown sugar

1/8 teaspoon ground cinnamon

1 teaspoon kosher salt

1 teaspoon baking powder

1 extra large egg, separated

1 (14-ounce) can sweetened condensed milk

2 teaspoons grated lemon zest

1/2 cup freshly squeezed lemon juice

1/2 teaspoon pure vanilla extract

18 ounces room temperature blueberries, washed and dried

2 teaspoons cornstarch

Position a rack in the center of the oven and preheat to 350º F. Line a 9 x 13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the sides and bottom with butter.

In a large bowl, combine the flour, oats, sugar, cinnamon, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of the crumb mixture into another bowl. Blend the egg white into the remaining crumbs, then press the mixture into the bottom of the pan to form a level crust. Bake the crust until the top starts to form a dry top, about 10-12 minutes.

Meanwhile, in a medium bowl whisk the condensed milk, zest, lemon juice, vanilla, and egg yolk. Let the mixture stand for 5 minutes, it will begin to thicken. In a separate bowl, toss the blueberries with the cornstarch.

Remove the crust from the oven and sprinkle the blueberries on top. Drop spoonfuls of the lemon cream mixture over the blueberries. Spread gently to distribute more evenly. Bake until the lemon cream just begins to form a shiny skin, about 7-8 minutes.

Sprinkle the reserved topping over the blueberry-lemon layer, pressing the streusel between your fingers into small lumps you sprinkle. Bake until the filling is bubbling at the edges and the topping is golden brown, about 25-30 minutes.

Let the bars cool in the pan on a wire rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and return it to a wire rack to cool completely. Return the bars to the pan, cover and refrigerate until chilled. When ready to serve, remove the bars from the pan. Remove the foil and cut into 24 bars. Serve chilled or at room temperature. Enjoy!

Source: Adapted from Fine Cooking, June/July 2008

Penne with Pancetta and Parisienne cream

2013-03-20T08:05:00.000-05:00

It is really cold, but today is the first day of Spring. That makes me think of warm earth in the garden, which leads my thoughts to the first thing to sprout, fresh chives. I had to find a way to get chives into a yummy weeknight dinner. Not only does this recipe accomplish that, it is also quick and easy to prepare and is a hit with everyone in the house. It's a creamy, savory dish with flavors that interact nicely on the palate. A smaller portion goes a long way toward creating a satisfied diner in every chair at the table. Serve it with a simple green salad and a warm crusty baguette to wipe up every last bit of sauce on the plate.

Penne with Pancetta and Parisienne Cream
makes 4 servings

8 ounces Penne pasta
4 ounces pancetta, cut into 1/4-inch dice
1 cup heavy cream
1 extra large egg yolk, lightly beaten
2 Tablespoons Dijon mustard
Kosher salt to taste
Freshly ground black pepper
1 Tablespoon minced fresh chives
Freshly grated Parmigianno-Reggiano cheese

Bring 5 quarts salted water to a boil over high heat, add the pasta, and stir to prevent sticking. Cook according to package directions. While the pasta cooks, saute the pancetta in a non-stick skillet until browned and crisp. Using a slotted spoon, remove the pancetta to a paper towel to drain.

In another saucepan large enough to hold the pasta, combine the cream, egg yolk, and mustard. Bring to a simmer and whisk to blend. Season with salt and pepper. Drain the pasta well and immediately add to the cream sauce. Toss to coat the pasta with the cream sauce; let rest for 1-2 minutes. Add the cooked pancetta and chives; stir to combine. Taste for seasoning and transfer to warm plates. Garnish with the Parmigianno-Reggiano and serve immediately.

Source: Adapted from The Paris Cookbook, by Patricia Wells

Sunday Dinner

2013-03-17T17:00:00.002-05:00

Pistachio Covered Goat Cheese Log

Steak and Guinness Stew

Cheddar Mashed Potatoes

Buttered Peas

Caraway Rye Bread

Guinness Brownies

When you think you should make soda bread, but need a platform for a sandwich to use up left over corned beef, what do you do? Well, I make a loaf of crusty caraway rye bread. One of the loaves goes perfectly well with the meal tonight while the second loaf can be baked, sliced, and ready to bookend a beautiful Rueben the next day. (Don't forget the homemade Thousand Island dressing.)

No matter what time of year it is, this is a loaf of rye bread that you can count on as a table bread or sandwich foundation. Be spry and give Rye a try! (That sounds like discarded 1950s ad copy, but it'll have to do.)

Printable Recipe

Caraway Rye Bread
makes 1 large or two small loaves (1 3/4 pounds total)

1 cup plus 2 Tablespoons lukewarm water
1 cup medium rye flour
4 teaspoons sugar
2 1/4 teaspoons instant yeast

1/2 cup light sour cream
2 Tablespoons caraway seeds
1 3/4 teaspoons kosher salt
2 1/3 cups unbleached all-purpose flour
3 Tablespoons vital wheat gluten

In the bowl of a stand mixer fitted with the dough hook, mix the water, rye flour, sugar, and yeast together to form a soft batter. Let the batter rest for 20 minutes. This allows the rye flour to absorb some of the liquid, making it easier to knead the dough without adding too much additional flour (which would make the bread dry).

After 20 minutes, add the sour cream, caraway seeds, salt, flour, and wheat gluten. Knead the dough on medium speed until smooth, but slightly sticky, about 5-7 minutes. Place the dough in a large, lightly oiled bowl or container. Cover and place in a draft free space to rise until doubled in size, about 60-90 minutes.

Gently deflate the dough, knead it briefly, and shape it into two smooth oval loaves or one long oval loaf. Place the loaf or loaves on a lightly greased or parchment-lined baking sheet. Cover the loaves and let them rise until they’re noticeably puffy, about 60-90 minutes. Towards the end of the rise, preheat the oven to 375°F. Just before they go into the oven, spritz the loaves with water, and slash with one to three slashes about 1/3″ deep.

Bake the loaves for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 205°F to 210°F. The single, larger loaf will bake for 45 to 50 minutes. If the bread appears to be browning too quickly, tent it lightly with foil after 25 minutes of baking. Remove the loaves from the oven and transfer them to a rack to cool completely. Enjoy!

Source: Adapted from King Arthur Flour