I've been promising to make stuffed peppers for Mr Wonderful ever since he got transferred to the local hospital, in celebration of his massively reduced commute. But the thing is, I hate stuffed peppers. It's basically meatloaf in a green bell pepper. Ick. But the other day I saw a 30 Minute Meals episode where RR makes a poblano pepper stuffed with corn & topped with cheese, and I thought it sounded perfect. Mr Wonderful & I love Mexican food. I decided to change it up a little, though. I had leftover chipotle peppers in adobo and some enchilada sauce (after making Yum Yum Chicken Enchilada Casserole for a friend who just had a baby), and this is what I came up with. It may not be the most photogenic meal I've made, but it is one of the tastiest!
Stuffed Pasilla Peppers
2 pasilla peppers (the store didn't have poblanos, but they would work just fine if you can find them)
2 Tbsp canola oil
1 1/2 c frozen corn kernels, defrosted
1 can black beans, rinsed & drained
1 14.5 oz can fire roasted diced tomatos, drained well
1/2 medium onion, diced
2 cloves garlic, minced
1 tsp cumin
2 chipotle peppers in adobo (from a can), minced
1/4 c chopped fresh cilantro
1 1/2 c shredded cheese (I used bagged Mexican mix, but you can use jack or cheddar or whatever floats your boat)
1 c enchilada sauce
salt & pepper
Preheat the broiler. Wash the peppers and put them (intact) on a baking sheet & pop them under the broiler. Broil for about 10 minutes, turning once or twice to ensure even charring. You want them blistered and blackened just a little bit, but not completely deflated and turned to mush. (Leave the broiler on after taking out the peppers. You'll need it later.)
In a saute pan, heat the oil over medium-high heat. Add the onion, garlic, and corn. Season with salt & pepper, and allow to brown up just a little. Then add the black beans, tomatoes and cumin. When everything is warmed through, turn off the heat and add the fresh cilantro.
By this time your peppers should have cooled enough to handle. Make a slit from stem to tip (not cutting all the way in half, just slicing the pepper open), and remove the stem and seeds. You should have a kind of floppy pepper "cup". Fill the cup with the corn mixture - really load it in there. Top each pepper with about 3/4 cup cheese. Pop it under the broiler, keeping the door cracked open just a bit so you can keep a close eye on it. Don't let the cheese burn! You just want it to melt and get golden brown.
Heat the enchilada sauce in a pan or in the microwave. When the peppers are finished, plate them up and spoon about 1/2 cup of the warmed enchilada sauce over each one.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Wednesday, October 08, 2008
Tuesday, May 13, 2008
Summertime Pasta
Summertime Pasta
2 Tbsp EVOO
1/2 lb. whole wheat pasta (I used rotini)
2 zucchini, ends cut off and halved lengthwise
1 clove garlic, minced
2 seeded, chopped fresh tomatoes
2 Tbsp fresh chopped basil
1/4 c crumbled feta
salt & pepper
Cook the pasta according to package directions, being sure to salt the water well.
In a large saute pan, heat the olive oil over high heat. When the oil is hot, add the zucchini, cut side down, and cook for a minute or two, until the cut side is nicely browned. Remove zucchini from pan and shut off the heat. Slice the zucchini halves into 1" half-rounds and return them to the hot pan (remember, the heat should be off!). Add the garlic and salt & pepper to taste, and toss everything around, then set aside. When the pasta is finished cooking, drain it and add it to the pan with the zucchini and garlic, then throw in the tomatoes, basil and feta. Toss everything together and let the feta melt slightly. Top with freshly ground pepper, and serve immediately.
Thursday, April 24, 2008
Mushroom mushroom!
OK, I know I've been slacking, but I'll make up for it. A couple of weeks ago we had a barbecue here with friends. Mr Wonderful grilled up some incredible NY steaks while I made stuffed mushrooms and panzanella...and you get BOTH the recipes here! The mushrooms are a delicious twist on my usual recipe, and the panzanella is a quick & healthy side dish that's ideal for summer tomatoes. Both recipes will qualify for Sweetnicks' ARF/5-a-day roundup - be sure and check out her site for other yummy recipes!
Stuffed Mushrooms
20 cremini or button mushrooms, cleaned
2 Tbsp EVOO
2 Tbsp butter
1 clove garlic, minced
1 Tbsp chopped fresh parsley
1 green onion, sliced thinly (green parts only)
4 Saltines or Ritz crackers, crushed to crumbs
1/2 pkg Boursin garlic-herb cheese
salt & pepper
Freshly grated Parmesan cheese
Preheat oven to 400.
Remove the stems from the mushrooms and chop finely. Over medium heat, melt the butter and add the olive oil to a skillet. Add the mushroom stems and cook for a couple of minutes, then add the garlic, parsley, green onion and some salt & pepper to taste. Add the cracker crumbs until you get a slightly moist, crumbly mixture (you may need to add a little more or less).
On a cookie sheet, lay out all the mushroom caps. Fill each mushroom cap with Boursin, smooshing it down with the back of a teaspoon. Top the cap with a little of the mushroom-garlic mixture and set it back on the cookie sheet. Fill all the caps, then top each cap with a little freshly grated Parmesan. Bake for 10-15 minutes, until the mushrooms soften, start to give up their juices, and get a little brown on the bottoms. Serve immediately.
Panzanella
1 c chopped tomatoes (I used grape tomatoes, cut in half)
2 c rustic bread (pugliese, sourdough, whatever), cut into 1" dice
1 shallot, thinly sliced
1/4 c chopped fresh parsley
1/4 EVOO, plus 2 Tbsp
2 Tbsp balsamic vinegar
sea salt & freshly ground pepper
Preheat oven to 400.
Scatter the bread on a cookie sheet, and toss with the 2 Tbsp olive oil and some salt & pepper. Pop it in the oven and let the croutons toast for ten minutes.
In the meantime, combine the tomatoes, shallot, parsley, 1/4 c olive oil and balsamic vinegar. Season to taste with salt & pepper. As soon as the croutons are done toasting, toss them in with the tomato mixture and let the bread soak up the olive oil/balsamic vinegar/tomato juices. Serve immediately.
Stuffed Mushrooms20 cremini or button mushrooms, cleaned
2 Tbsp EVOO
2 Tbsp butter
1 clove garlic, minced
1 Tbsp chopped fresh parsley
1 green onion, sliced thinly (green parts only)
4 Saltines or Ritz crackers, crushed to crumbs
1/2 pkg Boursin garlic-herb cheese
salt & pepper
Freshly grated Parmesan cheese
Preheat oven to 400.
Remove the stems from the mushrooms and chop finely. Over medium heat, melt the butter and add the olive oil to a skillet. Add the mushroom stems and cook for a couple of minutes, then add the garlic, parsley, green onion and some salt & pepper to taste. Add the cracker crumbs until you get a slightly moist, crumbly mixture (you may need to add a little more or less).
On a cookie sheet, lay out all the mushroom caps. Fill each mushroom cap with Boursin, smooshing it down with the back of a teaspoon. Top the cap with a little of the mushroom-garlic mixture and set it back on the cookie sheet. Fill all the caps, then top each cap with a little freshly grated Parmesan. Bake for 10-15 minutes, until the mushrooms soften, start to give up their juices, and get a little brown on the bottoms. Serve immediately.
Panzanella1 c chopped tomatoes (I used grape tomatoes, cut in half)
2 c rustic bread (pugliese, sourdough, whatever), cut into 1" dice
1 shallot, thinly sliced
1/4 c chopped fresh parsley
1/4 EVOO, plus 2 Tbsp
2 Tbsp balsamic vinegar
sea salt & freshly ground pepper
Preheat oven to 400.
Scatter the bread on a cookie sheet, and toss with the 2 Tbsp olive oil and some salt & pepper. Pop it in the oven and let the croutons toast for ten minutes.
In the meantime, combine the tomatoes, shallot, parsley, 1/4 c olive oil and balsamic vinegar. Season to taste with salt & pepper. As soon as the croutons are done toasting, toss them in with the tomato mixture and let the bread soak up the olive oil/balsamic vinegar/tomato juices. Serve immediately.
Tuesday, March 25, 2008
Rainbow Pasta
Rainbow Pasta
2 Tbsp EVOO
1 c sliced mushrooms (I used crimini and shiitake)
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1/2 red onion, diced
1/2 large jar tomato sauce (I used an organic roasted garlic/basil flavor sauce)
1/2 tsp red pepper flakes (or to taste)
1/2 lb (half a box) penne pasta, cooked until nearly al dente
1 ball fresh mozzarella, sliced or shredded
1/4 c fresh chopped parsley, for garnish
salt & pepper
Preheat oven to 350.
Heat the olive oil over medium heat in a large saute pan. Add the mushrooms and cook until they soften and begin to brown, about 5 minutes. Add the onion and bell peppers, and season well with salt & pepper. When the veggies are all softened (another 4-5 minutes), add the tomato sauce and the red pepper flakes and heat through. Mix the sauce with the cooked pasta and pour into a casserole dish. Top with the mozzarella cheese and bake until the cheese is golden brown and the casserole is bubbly (about half an hour).
Serve immediately, garnishing with parsley for a little punch of color.
Wednesday, February 13, 2008
Chicken Mexi-Casserole
Chicken Mexi-Casserole
2 Tbsp EVOO
1/2 yellow onion, diced
1 lb chicken breast cutlets, sliced into strips about 1" wide
1 Tbsp cumin
1 tsp garlic powder
1/2 tsp smoked paprika
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 lb pasta (I used tri-color rotini), cooked according to package directions
1 can sweet corn
1 small can sliced olives
1 c shredded cheese (I used Mexican mix, but plain Jack or Cheddar would work too)
salt & pepper
Preheat oven to 350.
Heat the olive oil in a large skillet over medium heat. Saute the onions until translucent (maybe 5 minutes). Add the chicken strips and season with cumin, garlic powder, smoked paprika and salt & pepper. Cook just until there's no more pink showing (the chicken will still be undercooked inside). Add the soups, the cooked & drained pasta, the corn, olives and about 3/4 of the cheese. Mix well. Transfer to a large casserole dish (spray with non-stick spray for easy cleanup) and top with the rest of the cheese. Bake for about 30 minutes, until the casserole is bubbly. You can broil it for a few minutes to make the casserole golden brown on top, if you like.
Tuesday, January 29, 2008
Crispy Chicken
This is a simple oven "fried" chicken, made with a coating of fried onion strings (OMG, yum!) and romano cheese. Even our picky kids liked this!
Crispy Chicken
4 thin chicken breast cutlets
1 beaten egg
3/4 c crispy onion strings (I used French's French Fried Onions - you know, the stuff that comes in a can, and you put it on top of the green bean casserole at Thanksgiving)
1/4 c grated Romano or Parmesan cheese
pepper
Preheat the oven to 350 degrees.
Crumble the crispy onion strings and combine with the cheese in a large shallow bowl, seasoning with a few fresh grinds of pepper. Dip each cutlet first in the beaten egg and then in the onion/cheese mixture, pressing the coating into the chicken to help it adhere better. Bake on a cookie sheet for about 20 minutes, turning halfway through to ensure both sides get crispy.
Crispy Chicken
4 thin chicken breast cutlets
1 beaten egg
3/4 c crispy onion strings (I used French's French Fried Onions - you know, the stuff that comes in a can, and you put it on top of the green bean casserole at Thanksgiving)
1/4 c grated Romano or Parmesan cheese
pepper
Preheat the oven to 350 degrees.
Crumble the crispy onion strings and combine with the cheese in a large shallow bowl, seasoning with a few fresh grinds of pepper. Dip each cutlet first in the beaten egg and then in the onion/cheese mixture, pressing the coating into the chicken to help it adhere better. Bake on a cookie sheet for about 20 minutes, turning halfway through to ensure both sides get crispy.
Tuesday, November 27, 2007
Scalloped Croque Monsieur
Russet potatoes are an antioxidant-rich food, so this will be my submission for Sweetnicks' ARF/5-a-day roundup. Click the link to see more great recipes from food bloggers!
Scalloped Croque Monsieur
4 Tbsp butter
1/4 c flour
2 c milk
1 Tbsp good grainy mustard
1/4 tsp nutmeg (freshly grated, if possible)
1 1/2 c shredded Gruyere cheese (or other good swiss-type, like Emmenthal or Comte)
3 small russet potatoes, peeled and sliced thinly
1/4 lb thinly sliced deli ham
salt & pepper
Preheat oven to 375.
In a saucepan, melt the butter over medium heat. When the butter starts to bubble slightly, add the flour and cook for a minute or two. Add the milk slowly, stirring or whisking constantly to prevent lumps. Raise the heat to high, and continue stirring constantly, until the sauce begins to thicken. Remove the sauce from the heat and add the mustard, nutmeg, salt & pepper (go easy on the salt; cheese is salty) and 1 cup of the shredded cheese.
In an 8" buttered baking dish, layer the potatoes, sauce and ham, starting with a little bit of sauce on the bottom, and ending with a bunch of sauce on top to make sure it's all covered. Sprinkle the casserole with the remaining 1/2 cup of cheese. Bake for 50-60 minutes, until the potatoes are soft and the casserole is golden brown on top. Serves 2-3.
Monday, October 29, 2007
Mac & Cheese
Mac 'N' Cheese
1 pound cooked pasta (penne, macaroni, or similar)
6 Tbsp butter, divided
1/4 c flour
2 1/2 c milk
1 tsp freshly grated nutmeg
4 oz Gruyere, shredded
4 oz white Cheddar, shredded
4 oz Brie, diced (rind removed)
1 1/2 c fresh breadcrumbs
2 tsp Sriracha (optional)
2 Tbsp freshly shredded Parmesan
salt & pepper
Preheat oven to 350.
Melt 4 Tbsp butter in a saucepot over medium heat. When the butter starts to bubble slightly, add the flour and cook for a minute or two. Add a little salt and some pepper (go easy on the salt because the cheese is salty). Add the milk and stir immediately to blend everything without lumps. Raise the heat a little bit, and cook, stirring constantly, until the bechamel sauce thickens enough to coat the back of the spoon. Add the nutmeg. Take the sauce off the heat and add 3/4 of the Gruyere, Cheddar and Brie cheeses. Stir until cheeses are melted and completely incorporated. Add the cheese sauce to the pasta and pour into a large casserole dish. If you want, at this point you can drizzle some Sriracha on the mac 'n' cheese. It adds a tiny bit of kick and brightens up the dish. Top with the rest of the Gruyere, Cheddar and Brie.
In a saucepan, melt the remaining 2 Tbsp butter and add the breadcrumbs. Cook, stirring gently, for a couple of minutes, until the crumbs are pretty evenly coated with melted butter. Spread the breadcrumbs evenly on the casserole and sprinkle with the shredded Parmesan. Bake for 30 minutes, until the casserole is bubbly and the topping is golden brown.
Monday, June 04, 2007
Goat Cheese Toasts with Savory Cherry Jam
I got a bunch of cherries at the farmer's market ('tis the season), and I wanted to try something savory with them. Obviously there's loads of recipes for dessert with cherries, but I was looking for something a little different. So this is my first attempt at using the cherries in a savory dish, and it was OK, but a little heavy for the season. It needed something to lift it up a bit; when I made the chicken I threw some parsley in with the cherry mixture, and that brightened it up just enough. Although I just had an idea - orange juice! I'll bet that would be fabulous - next time I'll add a splash of OJ to the sauce during the cooking process. (I think the cherry jam/sauce would be fantastic over pork tenderloin as-is, especially in the fall -- but when are you going to find fresh cherries in the fall? Never, that's when.)
Goat Cheese Toasts with Savory Cherry Jam
Sourdough bread, sliced 1/2" thick
Chevre (fresh goat cheese)
1/2 c cherries, pitted & roughly chopped
1 tsp chopped rosemary
Splash of balsamic vinegar
Pinch of salt & pepper
Toast the bread slices in the oven or toaster oven until golden brown. While the bread is toasting up, throw the cherries, rosemary, vinegar and salt & pepper into a small saucepan and cook over medium heat until the cherries are soft. At this point I used a stick blender to smooth it out a little, but I wouldn't advise doing this unless you are cooking at lot more of it at one time; I wound up with cherry splattered all over my kitchen. Instead, you could either chop up the cherries very finely at the beginning of the process, or you could use an actual blender to get the consistency you want. I wanted mine a bit chunky.
Spread the toasts with the chevre, then top with the cherry mixture.
Goat Cheese Toasts with Savory Cherry Jam
Sourdough bread, sliced 1/2" thick
Chevre (fresh goat cheese)
1/2 c cherries, pitted & roughly chopped
1 tsp chopped rosemary
Splash of balsamic vinegar
Pinch of salt & pepper
Toast the bread slices in the oven or toaster oven until golden brown. While the bread is toasting up, throw the cherries, rosemary, vinegar and salt & pepper into a small saucepan and cook over medium heat until the cherries are soft. At this point I used a stick blender to smooth it out a little, but I wouldn't advise doing this unless you are cooking at lot more of it at one time; I wound up with cherry splattered all over my kitchen. Instead, you could either chop up the cherries very finely at the beginning of the process, or you could use an actual blender to get the consistency you want. I wanted mine a bit chunky.
Spread the toasts with the chevre, then top with the cherry mixture.
Tuesday, May 29, 2007
Shrimp & Orzo
Mmmm....summery and delicious! Quick to make and perfect for a BBQ or picnic, since it's at its best when it's room temperature. This is a variation on a Barefoot Contessa recipe, and it's my contribution to Sweetnicks' ARF/5-a-day roundup this week.
Shrimp & Orzo
1/2 lb uncooked shrimp, peeled & deveined (tail off!)
1/2 lb orzo pasta
1 c chopped tomato (I used cherry tomatoes)
1 c diced seedless cucumber
1/4-1/2 c diced red onion (adjust amount depending on how much you like onion)
1/4 lb feta, diced
1/4 c basil, torn into small pieces or sliced into thin ribbons
2 lemons
EVOO, salt & pepper
Preheat oven to 400°.
Cook pasta according to package directions. While it's cooking, toss the shrimp with olive oil, salt & pepper, and spread in a single layer on a cookie sheet. When the oven is preheated, cook the shrimp for about 3-4 minutes, just until they're pink and opaque. Time will vary depending on the size of shrimp you're using.
In a large bowl, put the tomato, cucumber and onion. Zest one of the lemons and add the zest to the veggies. In a smaller bowl, put the juice of both the lemons, and a liberal amount of kosher salt and fresh ground black pepper (this is going to season the entire salad). Add olive oil, whisking constantly, until you have about 1/2-3/4 c of dressing. When the pasta is finished cooking, drain it and add it to the bowl with the veggies. Immediately pour the vinaigrette over the pasta and veggies. Throw in the shrimp, and finally add the feta and basil. Stir gently to combine, and check your seasonings. Let it sit at room temperature for about half an hour or so, to let the flavors meld. Then dig in, and just try to keep yourself to one or two servings. ;-)
Shrimp & Orzo
1/2 lb uncooked shrimp, peeled & deveined (tail off!)
1/2 lb orzo pasta
1 c chopped tomato (I used cherry tomatoes)
1 c diced seedless cucumber
1/4-1/2 c diced red onion (adjust amount depending on how much you like onion)
1/4 lb feta, diced
1/4 c basil, torn into small pieces or sliced into thin ribbons
2 lemons
EVOO, salt & pepper
Preheat oven to 400°.
Cook pasta according to package directions. While it's cooking, toss the shrimp with olive oil, salt & pepper, and spread in a single layer on a cookie sheet. When the oven is preheated, cook the shrimp for about 3-4 minutes, just until they're pink and opaque. Time will vary depending on the size of shrimp you're using.
In a large bowl, put the tomato, cucumber and onion. Zest one of the lemons and add the zest to the veggies. In a smaller bowl, put the juice of both the lemons, and a liberal amount of kosher salt and fresh ground black pepper (this is going to season the entire salad). Add olive oil, whisking constantly, until you have about 1/2-3/4 c of dressing. When the pasta is finished cooking, drain it and add it to the bowl with the veggies. Immediately pour the vinaigrette over the pasta and veggies. Throw in the shrimp, and finally add the feta and basil. Stir gently to combine, and check your seasonings. Let it sit at room temperature for about half an hour or so, to let the flavors meld. Then dig in, and just try to keep yourself to one or two servings. ;-)
Wednesday, May 23, 2007
Spinach-Mushroom Frittata
D had a late shift at the hospital today, so he didn't have to leave until lunchtime. To celebrate, I whipped up this simple frittata (while I was on my staff meeting phone call! It's THAT easy) for brunch.
Spinach-Mushroom Frittata
1 Tbsp EVOO
1 Tbsp butter
1/4 c diced onions
1/2 c sliced mushrooms
1 c loosely packed fresh spinach
4 eggs
splash of milk or half-n-half
Few shakes of Tabasco (optional)
2 Tbsp Boursin cheese, crumbled
1/4 c shredded cheddar cheese
salt & pepper, various dried herbs/spices (I used a prepackaged grilling rub that I got via my wine club a while back; it's got rosemary, onion, garlic, red pepper flakes, and some other stuff)
1/4 c chopped parsley
Preheat oven to 350°.
In an oven-proof 10" skillet, sautee the onions and mushrooms in the oil and butter over medium heat until the mushrooms are browned and the onions are soft & translucent. Add the spinach and let it wilt a bit. In the meantime, mix up the eggs with the milk (or half-n-half), Tabasco (if using), salt & pepper, and spices. Crumble in the Boursin cheese (a soft, spreadable garlic-herb cheese). Pour the egg mixture over the veggies, and top with the shredded cheddar cheese. Pop the whole thing in the oven for 10 minutes, then broil for another minute or two to puff it up and get the cheddar all golden brown and delicious. Cut into four wedges, garnish with chopped parsley, and serve immediately.
This was the perfect amount for two people, but if you're serving other stuff (like fruit, toast, etc.) you can probably stretch it to four people.
Spinach-Mushroom Frittata
1 Tbsp EVOO
1 Tbsp butter
1/4 c diced onions
1/2 c sliced mushrooms
1 c loosely packed fresh spinach
4 eggs
splash of milk or half-n-half
Few shakes of Tabasco (optional)
2 Tbsp Boursin cheese, crumbled
1/4 c shredded cheddar cheese
salt & pepper, various dried herbs/spices (I used a prepackaged grilling rub that I got via my wine club a while back; it's got rosemary, onion, garlic, red pepper flakes, and some other stuff)
1/4 c chopped parsley
Preheat oven to 350°.
In an oven-proof 10" skillet, sautee the onions and mushrooms in the oil and butter over medium heat until the mushrooms are browned and the onions are soft & translucent. Add the spinach and let it wilt a bit. In the meantime, mix up the eggs with the milk (or half-n-half), Tabasco (if using), salt & pepper, and spices. Crumble in the Boursin cheese (a soft, spreadable garlic-herb cheese). Pour the egg mixture over the veggies, and top with the shredded cheddar cheese. Pop the whole thing in the oven for 10 minutes, then broil for another minute or two to puff it up and get the cheddar all golden brown and delicious. Cut into four wedges, garnish with chopped parsley, and serve immediately.
This was the perfect amount for two people, but if you're serving other stuff (like fruit, toast, etc.) you can probably stretch it to four people.
Caprese Pasta
I picked up a couple of brown tomatoes (a new variety, not brown as in rotten) at the grocery store and wanted to try them in something simple that wouldn't overwhelm their flavor. So I just made a Caprese salad and threw in some cooked campanelle pasta. You don't even really need a recipe for this, people. Just chop up some tomatoes, some fresh mozzarella, and some basil. Toss with olive oil, sea salt, freshly ground pepper, and some cooked pasta. Voila!
Monday, May 21, 2007
Risotto with Apples and Manchego Cheese
I had a similar risotto once at an Italian restaurant - it had the sauteed apples, but instead of Manchego, they used Asiago cheese. This dish turned out well, but I think it could be improved with a squeeze of lemon juice at the end to brighten things up a bit.
Risotto with Apples and Manchego Cheese
4 c chicken stock
1 Tbsp olive oil
1 Tbsp butter
1/4 c diced onion
1 apple, peeled, cored & diced (I used Fuji, which was maybe a little too sweet)
1 c arborio rice
1 c white wine
1/4 c grated Manchego cheese
salt & pepper
Bring the stock to a simmer in a pot, and leave it on medium-low heat to keep it warm but not boiling.
Melt the butter with the olive oil in the pan over medium heat. Add the onions and apples, and season with salt & pepper. Sautee gently until the onions are translucent. Remove the apples with a slotted spoon (try to leave the onions in the pan). Add the rice to the pan, stirring to coat it evenly with the oil and butter. Let the rice toast for a minute, then add the wine. Let the alcohol cook off for a minute; when the rice has absorbed most of the liquid, add a couple of ladles of stock to the rice pan. Stirring often, allow the rice to almost completely absorb all the stock before adding more to the pan. Continue in this manner, adding stock gradually and stirring frequently, until the stock is gone and the rice is cooked al dente, about 20 minutes. Add the apples back in to the rice, and allow it to cook for a few minutes more, to reheat the apples and soften them a bit. Add the cheese at the last minute, and serve immediately.
Makes two big servings, or two regular servings and a small portion for tomorrow's lunch.
Risotto with Apples and Manchego Cheese
4 c chicken stock
1 Tbsp olive oil
1 Tbsp butter
1/4 c diced onion
1 apple, peeled, cored & diced (I used Fuji, which was maybe a little too sweet)
1 c arborio rice
1 c white wine
1/4 c grated Manchego cheese
salt & pepper
Bring the stock to a simmer in a pot, and leave it on medium-low heat to keep it warm but not boiling.
Melt the butter with the olive oil in the pan over medium heat. Add the onions and apples, and season with salt & pepper. Sautee gently until the onions are translucent. Remove the apples with a slotted spoon (try to leave the onions in the pan). Add the rice to the pan, stirring to coat it evenly with the oil and butter. Let the rice toast for a minute, then add the wine. Let the alcohol cook off for a minute; when the rice has absorbed most of the liquid, add a couple of ladles of stock to the rice pan. Stirring often, allow the rice to almost completely absorb all the stock before adding more to the pan. Continue in this manner, adding stock gradually and stirring frequently, until the stock is gone and the rice is cooked al dente, about 20 minutes. Add the apples back in to the rice, and allow it to cook for a few minutes more, to reheat the apples and soften them a bit. Add the cheese at the last minute, and serve immediately.
Makes two big servings, or two regular servings and a small portion for tomorrow's lunch.
Sunday, April 15, 2007
French Onion Soup
I got the recipe from Williams Sonoma's Paris cookbook (this is not the same as the recipe on their website). It's super-easy, but it takes about two hours to make. Luckily I always have lots of leftovers, so it's always worth it. :)
Croque Monsieur
Croque monsieur: French for super-freaking-awesome ham and cheese sandwich!
Croque Monsieur
4 slices white sandwich bread
Dijon mustard (I used whole grain)
6 deli slices ham
2 Tbsp butter
2 Tbsp flour
2 cup milk
1 c shredded Gruyere (or thereabouts)
Salt & pepper
Freshly grated nutmeg (or jarred, in a pinch)
Preheat broiler.
Toast the bread lightly, and cut off the crusts. Thinly spread mustard on the bread, then top two slices of bread with three slices of ham each. Place open-faced sandwiches on cookie sheet (you might want to line cookie sheet with foil or something for easier clean-up). Top the sandwiches with some of the grated cheese (about a quarter cup total), then the other slices of bread.
In a saucepan, melt butter over medium heat. Add the flour, mix well, and let the flour cook for a minute or two. Add the milk, stirring constantly, and cook until the sauce is thickened slightly (it should coat the back of the spoon). Season with salt & pepper and a sprinkling of nutmeg. Add about half a cup of the grated cheese, stirring until completely melted. Pour some sauce over the sandwiches and top with the very last quarter-cup of the grated cheese. Pop it under the broiler until bubbly and golden brown. Or, if you're impatient like me, just wait until the cheese is melted, then pull it out and scarf.
Note: You may have too much cheese sauce. I always do. Just dip another piece of bread in the sauce and snack on it while you wait for the sandwiches to finish in the oven. ;-)
Croque Monsieur
4 slices white sandwich bread
Dijon mustard (I used whole grain)
6 deli slices ham
2 Tbsp butter
2 Tbsp flour
2 cup milk
1 c shredded Gruyere (or thereabouts)
Salt & pepper
Freshly grated nutmeg (or jarred, in a pinch)
Preheat broiler.
Toast the bread lightly, and cut off the crusts. Thinly spread mustard on the bread, then top two slices of bread with three slices of ham each. Place open-faced sandwiches on cookie sheet (you might want to line cookie sheet with foil or something for easier clean-up). Top the sandwiches with some of the grated cheese (about a quarter cup total), then the other slices of bread.
In a saucepan, melt butter over medium heat. Add the flour, mix well, and let the flour cook for a minute or two. Add the milk, stirring constantly, and cook until the sauce is thickened slightly (it should coat the back of the spoon). Season with salt & pepper and a sprinkling of nutmeg. Add about half a cup of the grated cheese, stirring until completely melted. Pour some sauce over the sandwiches and top with the very last quarter-cup of the grated cheese. Pop it under the broiler until bubbly and golden brown. Or, if you're impatient like me, just wait until the cheese is melted, then pull it out and scarf.
Note: You may have too much cheese sauce. I always do. Just dip another piece of bread in the sauce and snack on it while you wait for the sandwiches to finish in the oven. ;-)
Wednesday, April 04, 2007
Stuffed Chicken Breasts with Goat Cheese
Last night D came over and I made a FANTASTIC dinner: chicken breasts (bone in, skin on) with a goat cheese/herb mixture under the skin (garlic, rosemary, lemon zest, parsley, a little olive oil), olive oil and salt & pepper on top. Roasted asparagus, with olive oil, salt & pepper. Couscous with green onion and currants. We demolished it all.
Stuffed Chicken Breasts with Goat Cheese
2 chicken breasts (with skin & bones)
2 cloves garlic, roughly chopped
1 Tbsp fresh rosemary
1 Tbsp lemon zest
1 handful parsley
2 oz. fresh goat cheese (half a small log)
Olive oil
Salt & pepper to taste
Preheat oven to 400°.
In food processor, chop garlic, rosemary, lemon zest and parsley. Add in the goat cheese and a little salt & pepper, then spin again. With the processor running, add just a little olive oil, enough to make it more "spreadable." Loosen the skin on the chicken breasts and put half the goat cheese mixture under the skin of each breast. Smooth the skin and then coat with olive oil, salt & pepper. Place chicken breasts in a roasting pan on a flat rack, and roast for about 35-45 minutes, or until a meat thermometer measures 160 at the thickest part (without touching bone). Let the meat rest for 5 minutes or so under foil, and then dig in.
Stuffed Chicken Breasts with Goat Cheese
2 chicken breasts (with skin & bones)
2 cloves garlic, roughly chopped
1 Tbsp fresh rosemary
1 Tbsp lemon zest
1 handful parsley
2 oz. fresh goat cheese (half a small log)
Olive oil
Salt & pepper to taste
Preheat oven to 400°.
In food processor, chop garlic, rosemary, lemon zest and parsley. Add in the goat cheese and a little salt & pepper, then spin again. With the processor running, add just a little olive oil, enough to make it more "spreadable." Loosen the skin on the chicken breasts and put half the goat cheese mixture under the skin of each breast. Smooth the skin and then coat with olive oil, salt & pepper. Place chicken breasts in a roasting pan on a flat rack, and roast for about 35-45 minutes, or until a meat thermometer measures 160 at the thickest part (without touching bone). Let the meat rest for 5 minutes or so under foil, and then dig in.
Friday, May 19, 2006
Party Jinx
I am pretty sure I have a party jinx. Whenever I throw a party, invite people over for a get-together, whatever...if it's not family, they don't come. I had ONE person come to the book club meeting last night. Three people emailed to cancel the morning OF the meeting (like they didn't know it was coming up? Even though they got a reminder email a week ago?). Two other people just didn't bother. Whatever.
I, of course, spent the better part of two days cooking & cleaning. I bought $40 worth of wine. I made fantastic food: caramelized onion & goat cheese tarts, prosciutto & gruyere pinwheels, stuffed mushrooms, lacy almond cookies with fresh fruit. And now? I have half a bottle of wine leftover in the fridge (because the one woman who showed up was 8 months pregnant and I had to drink the wine alone), and I gorged myself on mushrooms last night so I wouldn't have to throw them away. I have a couple of the onion & goat cheese things left, and I sent the other lady home with most of the remaining pinwheels, half the cookies, and all the fruit. It's not like I can just keep this stuff around - I'm leaving for Washington tomorrow, for a family reunion.
I am never throwing a party again. It's just not worth the stress.
Caramelized Onion and Goat Cheese Tarts
2 medium onions, thinly sliced
2 Tbsp butter
2 Tbsp olive oil
1 4-oz log fresh goat cheese
1 sheet frozen puff pastry
Minced fresh thyme (couple teaspoons, I guess. "Just eyeball it," as Rachael would say)
Salt & pepper
Preheat oven to 425°.
In a heavy pot over medium heat, melt the butter and add the olive oil. Add the onions, salt & pepper to taste, then cook over medium heat for a long time, stirring occasionally, until they get golden brown and caramelized. You can throw in a little sugar if you want (maybe a tablespoon), while the onions are cooking. This helps them caramelize and makes them even sweeter.
When the onions are done, roll out your puff pastry sheet until it's about 18" x 11". Trim off any uneven edges, and then cut into squares about 2-3" on each side. You don't have to get all anal about it, just make roughly the same size/shape for each tart. Put the puff pastry squares on cookie sheets (I use silpats with mine) and with a fork, gently pierce the squares at about half-inch intervals, leaving about a 3/4" border all around that is un-pierced. When you pierce the pastry, that part doesn't puff up; the unpierced part will puff up and make a pretty square border around the filling.
Put a little of the onions and goat cheese in the middle of each square, and sprinkle with fresh thyme. Bake for 15 minutes, until the puff pastry is, well, puffed and golden brown. Serve immediately or cool to room temperature. They're good either way.
Prosciutto & Gruyere Pinwheels
1/2 lb thinly sliced prosciutto
1 cup shredded Gruyere cheese
1 sheet puff pastry
1 egg, lightly beaten with a little water
Roll out the puff pastry sheet until it's about 18" x 11". Trim off any uneven edges so that it's a rectangle. Starting at the side closest to you, which should be a wide edge, lay strips of prosciutto on the pastry until it's all covered, leaving about a half-inch to an inch of the edge farthest from you uncovered. Sprinkle the Gruyere cheese on top. Then just roll the sheet up until you get almost to the end. Brush the bare edge with the egg wash, the finish rolling. Wrap the entire roll in plastic wrap, and store in the refrigerator for at least half an hour (up to a day or two, if you are making this ahead of time).
Preheat oven to 425°.
After the roll is chilled, pull it out and slice it into circles about 3/4" thick. Lay them down on a parchment- or silpat-lined cookie sheet and bake for 15 minutes, until golden brown and puffed up a bit. These are also tasty warm or at room temp.
Stuffed Mushrooms
This is such a "whatever" recipe; the amounts below are really just guesses.
1 lb white button mushrooms (bigger ones are better)
4 Tbsp butter
Olive oil
1 shallot, minced
2-3 cloves garlic, minced
1 Tbsp fresh minced herbs (thyme, sage, marjoram, whatever you like)
Salt & pepper to taste
Saltines, crushed
1/4 c shredded Parmesan
Preheat oven to 400°, or thereabouts. 425° is fine.
Gently clean the mushrooms (do NOT run under water) with a damp cloth. Pop off the stems and set aside. Lay out the mushroom caps, bottoms up, on a cookie sheet.
Over medium heat in a skillet, melt the butter and add a little olive oil, maybe a couple tablespoons. Chop the reserved mushroom stems finely. Add the shallot to the pan, then a minute or two later add the garlic and the mushrooms. Saute for a couple minutes, then throw in the herbs and salt & pepper. It should be pretty loose at this point, with lots of butter and oil. Add in enough cracker crumbs to soak up the liquid and bind it all together. I can't give you an exact amount here, sorry. It's just one of those things. If it gets too dry, add a little more olive oil. Cook it for another minute or so to keep the crackers from tasting too raw.
With a spoon, push the filling into the mushroom caps, mounding it up slightly. Really kind of pack it in and on top of the mushroom. You should have just about exactly the right amount to fill all your mushroom caps. Sprinkle the mushrooms with shredded Parmesan and then pop it in the oven for about 5-10 minutes, until the mushrooms are giving off their liquid and are cooked through, but still a little bit firm to the bite. For the last minute or two, turn on the broiler to brown the tops. Serve immediately.
I, of course, spent the better part of two days cooking & cleaning. I bought $40 worth of wine. I made fantastic food: caramelized onion & goat cheese tarts, prosciutto & gruyere pinwheels, stuffed mushrooms, lacy almond cookies with fresh fruit. And now? I have half a bottle of wine leftover in the fridge (because the one woman who showed up was 8 months pregnant and I had to drink the wine alone), and I gorged myself on mushrooms last night so I wouldn't have to throw them away. I have a couple of the onion & goat cheese things left, and I sent the other lady home with most of the remaining pinwheels, half the cookies, and all the fruit. It's not like I can just keep this stuff around - I'm leaving for Washington tomorrow, for a family reunion.
I am never throwing a party again. It's just not worth the stress.
Caramelized Onion and Goat Cheese Tarts
2 medium onions, thinly sliced
2 Tbsp butter
2 Tbsp olive oil
1 4-oz log fresh goat cheese
1 sheet frozen puff pastry
Minced fresh thyme (couple teaspoons, I guess. "Just eyeball it," as Rachael would say)
Salt & pepper
Preheat oven to 425°.
In a heavy pot over medium heat, melt the butter and add the olive oil. Add the onions, salt & pepper to taste, then cook over medium heat for a long time, stirring occasionally, until they get golden brown and caramelized. You can throw in a little sugar if you want (maybe a tablespoon), while the onions are cooking. This helps them caramelize and makes them even sweeter.
When the onions are done, roll out your puff pastry sheet until it's about 18" x 11". Trim off any uneven edges, and then cut into squares about 2-3" on each side. You don't have to get all anal about it, just make roughly the same size/shape for each tart. Put the puff pastry squares on cookie sheets (I use silpats with mine) and with a fork, gently pierce the squares at about half-inch intervals, leaving about a 3/4" border all around that is un-pierced. When you pierce the pastry, that part doesn't puff up; the unpierced part will puff up and make a pretty square border around the filling.
Put a little of the onions and goat cheese in the middle of each square, and sprinkle with fresh thyme. Bake for 15 minutes, until the puff pastry is, well, puffed and golden brown. Serve immediately or cool to room temperature. They're good either way.
Prosciutto & Gruyere Pinwheels
1/2 lb thinly sliced prosciutto
1 cup shredded Gruyere cheese
1 sheet puff pastry
1 egg, lightly beaten with a little water
Roll out the puff pastry sheet until it's about 18" x 11". Trim off any uneven edges so that it's a rectangle. Starting at the side closest to you, which should be a wide edge, lay strips of prosciutto on the pastry until it's all covered, leaving about a half-inch to an inch of the edge farthest from you uncovered. Sprinkle the Gruyere cheese on top. Then just roll the sheet up until you get almost to the end. Brush the bare edge with the egg wash, the finish rolling. Wrap the entire roll in plastic wrap, and store in the refrigerator for at least half an hour (up to a day or two, if you are making this ahead of time).
Preheat oven to 425°.
After the roll is chilled, pull it out and slice it into circles about 3/4" thick. Lay them down on a parchment- or silpat-lined cookie sheet and bake for 15 minutes, until golden brown and puffed up a bit. These are also tasty warm or at room temp.
Stuffed Mushrooms
This is such a "whatever" recipe; the amounts below are really just guesses.
1 lb white button mushrooms (bigger ones are better)
4 Tbsp butter
Olive oil
1 shallot, minced
2-3 cloves garlic, minced
1 Tbsp fresh minced herbs (thyme, sage, marjoram, whatever you like)
Salt & pepper to taste
Saltines, crushed
1/4 c shredded Parmesan
Preheat oven to 400°, or thereabouts. 425° is fine.
Gently clean the mushrooms (do NOT run under water) with a damp cloth. Pop off the stems and set aside. Lay out the mushroom caps, bottoms up, on a cookie sheet.
Over medium heat in a skillet, melt the butter and add a little olive oil, maybe a couple tablespoons. Chop the reserved mushroom stems finely. Add the shallot to the pan, then a minute or two later add the garlic and the mushrooms. Saute for a couple minutes, then throw in the herbs and salt & pepper. It should be pretty loose at this point, with lots of butter and oil. Add in enough cracker crumbs to soak up the liquid and bind it all together. I can't give you an exact amount here, sorry. It's just one of those things. If it gets too dry, add a little more olive oil. Cook it for another minute or so to keep the crackers from tasting too raw.
With a spoon, push the filling into the mushroom caps, mounding it up slightly. Really kind of pack it in and on top of the mushroom. You should have just about exactly the right amount to fill all your mushroom caps. Sprinkle the mushrooms with shredded Parmesan and then pop it in the oven for about 5-10 minutes, until the mushrooms are giving off their liquid and are cooked through, but still a little bit firm to the bite. For the last minute or two, turn on the broiler to brown the tops. Serve immediately.
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