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Archive for the ‘Dinner’ Category

Easy as Pie…Err Tart?

Posted in Appetizer, Breakfast, Dinner, Lunch, Uncategorized, tagged , , , , , , , , on December 8, 2012 | Leave a Comment »

Mushrooms, Gruyere, Baked

Mushroom & Gruyere Tart

Sometimes people get so hung up on names, titles, making sure things fit the mold and are “correct” that they forget to realize what’s actually important.

My Sunday started off well, I strolled the green market, chugging my large coffee, and stumbled across incredible Crimini mushrooms.  My mind immediately decided that a perfect mushroom and cheese tart would be in order.  Little did I know that in a few hours, back at home, this decision would send me in a frantic  Google search on the difference between a tart and a pie and, oh quiche! Ok, I am sure the copious amount of caffeine didn’t help my compulsion, either.

1 hour, 8 browser windows and two crossed eyes later I realized that there probably was no way I would received a definitive answer.

“It’s the dough you use!”

“No, it’s about the type of pan you bake it in”

“A pie a sweet and is only baked on Wednesdays.”

So this had me thinking, doesn’t really matter what we call things?  If I want to call it a tart, I’ll call it a tart – who is going to stop me!

Whether it’s food or in life, it’s all about what you make of it right?

But let me just say, you better make it something delicious.

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Vietnamese Meatball (& Sandwiches)

Posted in Dinner, Lunch, Uncategorized, tagged , , , , , , on March 7, 2012 | 2 Comments »

Vietnamese meatballs, meatballs, cilantro, ground beef meatballs

This past weekend I decided to put a different spin on a meatball sandwich and make Vietnamese inspired meatballs. If you feel like it (and can hold off your hunger that long), try using the meatballs to make a sandwich with one of the sauce recipes below. (more…)

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Hasselback Potatoes

Posted in Dinner, Uncategorized, tagged , , , , , , , on February 26, 2012 | Leave a Comment »

Simple really is better with this upgraded version of baked potatoes.  While the thin slices may be  intimidating,  it’s about the only step that requires a little more time.  Just slice, bake & top with breadcrumbs.

Ingredients (serves three)

3 medium sized russet potatoes
1 stick unsalted butter (8 tbsp)
3 tbsp truffle oil
1/2 cup breadcrumbs
4 large cloves garlic, minced
1 tbsp Parmesan cheese, grated
1 tbsp flat-leaf parsley, chopped
Salt
Pepper

1. Pre-heat oven to 425 degrees F.

2. For each of the potatoes, make parallel quarter inch thick slits the entire length of the potato without slicing all of the way through.  Place potatoes on baking sheet lined with either parchment paper or aluminum foil.   Season with salt and pepper.

3. Melt half of the stick of butter and mix with 1 tbsp of truffle oil and 1 clove of minced garlic.  Pour mixture over each potato, ensuring it gets within each of the slices.

4. Place potatoes in the oven and cook for 30 – 40 minutes or until top of the potato is slightly crisp and middle is cooked through.

5. Melt remaining butter.  In a mixing bowl, combine butter, remaining truffle oil, breadcrumbs, Parmesan cheese, parsley and remaining garlic.

6. Place breadcrumb mixture over the top of each potato and pat down slightly to get within each slice.

7.  Bake an additional 15 minutes or until tops are slightly browned.

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Pork Belly & Sour Cream Flatbread

Posted in Appetizer, Breads, Dinner, Lunch, tagged , , , , on January 2, 2012 | Leave a Comment »

Pork belly lardons – ’nuff said.

Pork Belly & Sour Cream Flatbread

(makes 2 flatbreads)

2 cups pork belly cut into small cubes
1/2 teaspoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
4 tablespoons sour cream
3 teaspoons chives, chopped
1 package pizza dough
Oil, to grease pan
Flour, to roll out dough

1. In a large skillet over medium heat, cook pork belly in batches so that cubes are distributed evenly in order to brown.  Season each batch with a half teaspoon of salt and pepper.  Add 1/4 teaspoon rosemary to each batch.  Drain well browned pork belly on a paper towel and let cool.

2. Roll out pizza dough into two ovals.  Spread each with 2 tablespoons of sour cream.  Sprinkle each flatbread with 1 teaspoon with chives and half of the pork belly mixture.

3. Bake in a 400 degree F oven for 15-20 minutes or until dough is cooked.

4. Let cool for a minute before slicing into 6 pieces and garnishing with remaining chives.

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Chipotle Skirt Steak Tacos with Jicama Mango Slaw

Posted in Dinner, Uncategorized, tagged , , , , , , , , on August 6, 2011 | 1 Comment »

Chipotle Skirt Steak Tacos with Mango Jicama Slaw

1 lb skirt steak

Corn tortillas
Marinade
3 tbsp adobo sauce
1/4 cup vinegar
1/3 cup oil
2 large garlic cloves, minced
1 tsp cilantro, chopped
2 tsp sugar
1 tsp salt

Slaw

1 1/2 cups jicama, julienned
1 cup mango, julienned
1/4 cup red onion, minced
1/4 cup oil
3 tbsp vinegar
1 tsp sugar
1 tsp salt
2 tbsp cilantro, minced

In a large bowl mix together adobo sauce, vinegar, sugar, garlic and cilantro.  Whisk in the oil and then season to taste with the salt.

Place skirt steak in a large plastic bag and pour in the marinade.  Let sit in the refrigerator for at least 2 hours and up to 24.

To make the slaw, combine the jicama, mango, red onion, sugar and cilantro.  Toss with oil and vinegar.  Let sit for at least one hour before serving.

Grill steak over medium heat for about 8 minutes until medium rare.  While steak is cooking, warm tortillas on the grill.  Remove steak from the grill and let sit for 5 minutes before cutting and serving.

Assemble warm tortillas with sliced steak, slaw and sour cream (if desired).

 

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Simple Potato Salad

Posted in Dinner, Lunch, tagged , , , , , on June 22, 2011 | Leave a Comment »

So many recipes these days offer a twist on a classic dish but why mess with a good thing?  In fact, sometimes the simpler the recipe, the better the results.  Case in point, this classic potato salad.  A cold version of a classic hot german potato salad, this dish is perfect for a picnic as the lack of mayonnaise means less refrigeration is needed.
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Simple French Fare at Home

Posted in Dinner, Uncategorized, tagged , , , , , , , on June 19, 2011 | Leave a Comment »

French food seems to have the reputation of being fussy and overcomplicated but this rendition of a French bistro staple, Steak Frites, proves that theory wrong.

Petite Sirloin Steaks with Blue Cheese Butter, Paprika-Rosemary Fries & Sauteed Spinach

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Orzo Salad for a Crowd

Posted in Dinner, Lunch, tagged , , , , , , , , , on June 12, 2011 | 5 Comments »

Potlucks, BBQs and picnics usually mean you’re in charge of making a dish that can satisfy a crowd.  Instead of the expected potato salad, wow them with this orzo salad that incorporates all the flavors of  an antipasti plate.  Use whatever vegetables you have on hand to make this recipe your own and try grilling them if it’s just to hot for the oven.

 
Ingredients:
4 cups cherry or grape tomatoes, quartered
3 cups asparagus, cut into 1 inch pieces
8 oz. soppressata , cut into half inch cubes
4 tbsp olive oil
1 1/2 cups artichoke hearts, chopped
1 cup black olives, chopped
1 1/2 cups parsley, finely chopped
1 tsp. red chili flakes
1 tsp. basil
1 1/2 cups shredded parmesan 
Juice of 1 lemon
3/4 cup olive oil
1/2 cup balsamic vinegar
1 tsp salt
2 lbs. orzo

Preheat the oven to 425 degrees F.  Place quartered tomatoes on a large baking sheet.  Drizzle with 1 tbsp olive oil and sprinkle on 1/4 tsp. salt.  Toss to combine and then spread out the tomatoes so that they are in a single layer on the sheet.  Place in the oven for 30 minutes, turning once half way through.  Remove and let cool.

Prepare an ice bath in a large bowl.  Then, in a large saucepan, bring water to a boil and add the asparagus for 1 and a half minutes.   Remove asparagus and promptly place in the ice bath to cool.  After 5 minutes in the ice bath, drain the asparagus and dry with clean kitchen towel.  Place asparagus on a baking sheet and drizzle with 1 tbsp olive oil and season with 1/4 tsp. salt.  Toss to combine and then spread out the asparagus so that they are in a single layer on the sheet.  Place in the oven for 30 minutes, turning once about half way through.  Remove and add to the pan with the tomatoes.  Add the chopped artichoke hearts to the pan and toss to combine.

While the vegetables are cooking, bring a large pot of salted water to a boil.  Once water is boiling, add orzo.  Cook according to package directions making sure to remove the orzo when it is just al dente.  Drain pasta and stir in 2 tbsp of olive oil to prevent sticking.

Divide the orzo and vegetables evenly among two large bowls (due to volume) and combine.  Add equal amounts of the soppressata and olives to each bowl.  In a jar with a tight lid (or large mixing bowl), combine the parmesan, chili, parsley, basil, balsamic vinegar, 1/2 tsp salt to make the dressing.  Drizzle in 3/4 cup  olive oil.  Place the lid on and shake to combine.   Pour half of the dressing over each bowl of orzo.  Squeeze lemon into each bowl and sprinkle a little fresh black pepper.  Stir to combine well.  Cover and let sit in the refrigerate until ready to serve.

This recipe feeds a large crowd but can certainly be halved for smaller groups.

 
 

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Skirt Steak Tacos with Spicy Corn Salsa & Chipotle Sour Cream

Posted in Dinner, Uncategorized, tagged , , , , , on March 22, 2011 | Leave a Comment »

Skirt Steak Tacos with Spicy Corn Salsa & Chipotle Sour Cream


(serves 2)

4 oz. skirt steak
4  corn tortillas

Marinade:

2 tbsp chipotle sauce*
¼ cup lime juice (about 4 limes)
¼ cup water
2 tbsp oil
2 large garlic cloves, minced
1 tbsp scallions, sliced
1 tsp cilantro, chopped
¼ tsp salt
¼ tsp. ground cumin
¼ tsp chili powder

Spicy Corn Salsa

1 ½ cups corn (frozen or fresh)
¼ cup red onion, diced
½ cup red bell pepper, diced
1 tbsp oil
2 tsp lime juice
½ tsp chili powder
½ tsp cumin
1 tsp sugar (or honey or agave)
1/8 tsp salt
1 ½ tsp jalapeno, diced (modify based on heat preference)

Chipotle Sour Cream

¼ cup sour cream (low fat or non fat)
1 tbsp adobo sauce

Directions:

  1. Make marinade:  Combine all ingredients in large plastic make, zip well and shake to combine.  Add skirt steak and, making sure steak is completely covered, marinate in the refrigerator for at least 2 hours and up to 24.
  2. Make salsa:  Combine corn, red onion and pepper in mixing bowl.  In a smaller mixing bowl combine the oil, lime juice, chili powder, cumin, sugar, salt and jalapeno.  Pour over corn mixture.
  3. Make chipotle sour cream: Combine sour cream and adobo sauce and mix well (if more heat is desired, stir in1 tsp chili powder)
  4. Cook skirt steak:  The steak can either be cooked in your oven’s broiler or in the oven or on the grill.  Preheat oven to 400 degrees Fahrenheit .  Place steak on broiling pan (or baking sheet) and cook for 8 minutes on one side.  Flip steak over and continue cooking on the other side for 5 minutes for medium rare.  Remove steak from oven and let cool.
  5. Warm tortillas:  Place tortillas in the oven for about 5 minutes or until warm and pliable.
  6. Slice steak into quarter inch strips.
  7. Serve tortillas with sliced steak, corn salsa, mixed greens and chipotle sour cream.

Once you enjoy these steak tacos, check out Examiner.com to learn how to can maximize this recipe’s ingredients.

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Mussels in a Fennel Cream Sauce

Posted in Dinner, Lunch, Uncategorized, tagged , , , , , on October 11, 2010 | 1 Comment »

There is just something special about tiny French bistros.  You know the one where you can get lost in hours of good conversation with a close friend while savoring every morsel of delicious food placed before you.  Maybe it’s the wine, or maybe the warm ambiance of the dimly lit dining room.  Perhaps a little bit of both.  Or maybe it’s the soul comforting food these french bistros usually produce.

These mussels, smothered in a silky, smooth sauce spiked with fragrant fennel would feel right at home on any of those bistro menus.  Served with a crusty french baguette or a side of thin cut fries, these mussels are perfect to enjoy on a cool, crisp fall night with your favorite company.

 

Mussels in a Fennel Cream Sauce

(serves 4)

Printable Version

2 pounds mussels, cleaned
1/2 large Vidalia Onion, diced (about 1 1/2 cups)
1 tsp garlic, minced
1 large fennel bulb, sliced (about 2 cups)
1 pint light cream
1 1/2 cups white wine
1 1/2 cups water
Salt
Pepper
1 Bayleaf
2 tbsp olive oil
1 tsp butter

In a large saucepan or pot over medium heat, warm 1 tsp olive oil and saute the onions for 2-3 minutes or until softened. Add garlic and cook for another 1-2 minutes.

Add butter and remaining tsp olive oil to the pan before stirring in the sliced fennel. Cook 10 minutes, stirring occasionally. The fennel should be soft and the onions starting to caramelize. Pour in white wine, scraping the bottom of the pan before adding the water. Season with salt and pepper to taste and stir in the bayleaf. Place a cover and let cook 8-10 minutes.

Remove bayleaf.  Either using a standing blender* or immersion blender, puree mixture until almost smooth. Place sauce in pan back over low heat. Stir in the cream. Taste and season with salt and pepper, if necessary.

Turn the heat up to medium-low and add in mussels. Cover the pan and let cook 6-8 minutes or until all of the mussels have opened**. Stir in chopped flat leaf parsley.

Serve mussels either over pasta, rice or with a crunchy baguette.

* If using a standing blender, make sure sauce is cool before placing in the blender.
** If mussel does not open, discard & do not eat.

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