Baked Eggs

Here is a delicious, inexpensive, quick to prepare meal that I adapted from Bon Appetit. Serve with a crusty loaf of French bread for dipping.





Baked Eggs with Tomato-Chickpea Sauce and Feta


1 onion, chopped
2 jalapeno peppers, diced
3 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons sweet paprika
1 teaspoon borracho bean seasoning
1 26-ounce box Pomi tomatoes
1 can chickpeas, drained and rinsed
1 cup feta cheese, cut into small cubes
six eggs
parsley
cilantro

In a large saucepan, sweat the onion and the jalapeno in the oil until the onion becomes translucent. Add the garlic and cook until fragrant. Add the paprik and the borracho bean seasoning and cook for 1 minute until the spices become fragrant. Add the crushed tomatoes and the chickpeas and cook over medium-low heat until the sauce thickens slightly. Meanwhile, heat the oven to 400 degrees.  Set three oven-proof dishes on a large cookie sheet. After the sauce has cooked down a bit, turn off the heat and stir the feta cheese into the sauce. Divide the sauce between the oven-proof dishes. Crack two eggs into each dish. Cook in the oven until the whites of the eggs are just set, but the yolks are still runny. You may want to turn the broiler off for a few minutes to finish the cooking. Remove from the oven, and sprinkle the top with chopped cilantro and parsley. Serve with warm bread for dipping.

Thanksgiving 2011

 

Arugula salad with pears, goat cheese, and pomegranate molasses dressing
Dry-brined, herb-buttered, grilled turkey
Stuffing
Green beans with hoisin and shoyu
Mashed potatoes
Apple pie
Blueberry pie
Sweet potato pie

Turkey Meatball Sandwiches

I pulled some ground turkey from the freezer this morning and imagined what to do with it during the work day. My family usually complains about dinners made with ground turkey, so I sought to surprise them with a hearty, comforting meal. Inspired by Smitten Kitchen's recipe for meatball subs, I picked up some Gruyere cheese and hoagie rolls at Trader Joe's on the way home and got to work. My guys were charmed, and I was once again a hero at the dinner table.

Turkey Meatball Sandwiches

1 lb. ground turkey

1/4 cup parsley, minced

1 large shallot, minced

1 egg

1/2 cup milk

1/2 cup breadcrumbs

1/2 tsp. hot red pepper flakes

1/2 cup Gruyere cheese, grated

salt and pepper to taste

1 jar your favorite spaghetti sauce

1 large onion, sliced

1 cup baby bell peppers, halved

Hoagie rolls

More cheese for garnish

Preheat oven to 425 degrees. In a large bowl, mix the turkey, parsley, shallot, egg, milk, hot red pepper flakes, milk, bread crumbs and cheese. Form into 1.5-inch meatballs; place on a piece of parchment paper on a large cookie sheet. On another cookie sheet, toss the sliced onions and peppers with a generous amount of olive oil; salt and pepper. Roast the meatballs and the peppers in the oven until the meatballs are cooked and the peppers and onions begin to caramelize. Meanwhile, heat the spaghetti sauce in a large saucepan. Remove the meatballs from the cookie sheet and simmer in the sauce for 10 minutes or until the flavors meld. While the meatballs heat up in the sauce, open up the hoagie rolls and pull some of the excess bread out of the middle of the rolls. Place three meatballs on each roll, nap with some of the sauce, and top with the roasted peppers and onions. Garnish with a bit more cheese. Serve with salad.

Dinner on Martha

Leafing through Martha Stewart's latest Living last night, the "What's for Dinner" section caught my eye. An easy, curry soup and some delicious shrimp toasts. I already had a half baguette and some basil in the pantry; I added some fresh chicken to the soup to make it a little heartier.

Even better, Maddy helped me make dinner tonight, toasting the bread for the shrimp toasts. Which made the meal that much more enjoyable.

Goat cheese souffle and artichokes

I learned how to cook souffle from my friend Alice. Actually, Alice taught me that I shouldn't be afraid of souffle, because it is a lot more forgiving that it sounds, and it is delicious.  A dollop of butter and a few tablespoons of flour, a scant cup of milk to make a bechamel, a handful of cheese and a few eggs, and you are set.

 
I learned how to cook artichokes from my husband, whose mother used to serve them when he was a kid. Artichokes are the ultimate "involvement" food, demanding that the diner pick and dip, working down to the prized heart, buried beneath layers and layers of leaves and the forbidding "choke." We especially enjoyed my husband's ritual retelling of his famous artichoke joke, as we nibbled on leaves and savored rich spoonfuls of cheesy souffle.

Salmon with pea puree

I love the fresh "English" peas that are sometimes available at Costco, and I buy them whenever I can. I had some in the cooler that were going to turn soon, so I invented this delicious, light pea puree to serve as a lovely green bed for some fresh salmon that I picked up on the way home from work.

Salmon with Pea Puree

1 1/2 lbs salmon
2 lbs new potatoes
2 lbs fresh peas (or two bags frozen peas)
1 tbsp olive oil
3 tbsp butter
1 shallot, sliced
1 lemon
1 tbsp tarragon, minced
1 cup chicken stock

In a large saute pan, heat the oil and the 1 tablespoon of the butter. Saute the shallots for a minute until fragrant. Add the fresh peas and the chicken stock. Bring to a boil, and cook until the peas are done. (If using frozen peas, cook until just warmed through.). Add the juice of one lemon, the remaining butter, and the tarragon. Puree the pea mixture until smooth in a blender; loosen with more stock if necessary.

Meanwhile, heat the oven to 400 degrees. Halve the new potatoes and toss with some olive oil on a large sheet pan. Season with salt and pepper. Cook the potatoes for 15 minutes. Remove the pan from the oven and push the potatoes to one side. Season the salmon with salt and pepper and place on the pan. Return to the oven and cook for 15-20 more minutes or until salmon is done and potatoes are cooked through. Serve skinned salmon on top of a large dollop of pea puree with roasted potatoes on the side.

Chicken paillards

Weeknight Sausage and Pasta

 

Cheff Davies was sampling their chicken sausage at Costco a couple of weeks ago, and I was quickly sold. The three-cheese sausage is flavored with Two Brothers beer, and is delightfully spiced. I had some leftover broccolini in the fridge, and the butternut squash was looking especially enticing at Trader Joe's, so I cobbled together this vegetable-rich pasta dish for dinner tonight. The sweetness of the squash and the bitterness of the broccolini pair nicely with the richness of the sausages.

1 package Cheff Davies three-cheese chicken sausage

1 butternut squash, peeled and diced

1/2 pound broccolini, chopped

1 pound orechiette

1/2 cup Parmesan cheese, grated

Preheat the oven to 425 degrees. Toss the butternut squash with some olive oil on a cookie sheet, and salt and pepper it. Roast in the oven for 20-30 minutes until it is tender and beginning to caramelize. Meanwhile, heat a large pot of water to boil. Slice the sausage, and brown it in another pan. Boil the pasta for about six minutes, then add the broccolini to the water and boil it together with the pasta for another six minutes. Dump the pasta, broccolini, squash, and sausage into one large serving bowl. Top with the cheese and a couple of ladles of the pasta water. Toss to combine. Serve.

Huevos Rancheros

 

Corn tortillas, Cuban beans from Trader Joe's, frozen corn, fried egg, cheese, quick trip under the broiler, tomatillo salsa on top.

Memories of the Berghoff

Huervos Rancheros

A quick and easy weeknight meal that has the extra advantage of being inexpensive.


Huervos Rancheros

vegetable oil
corn tortillas
refried beans
eggs
shredded Mexican cheese
salsa

Heat about 3/4 inch of oil in a shallow saute pan over medium high heat until it begins to wisp smoke. One by one, fry the corn tortillas in the oil until they are crisp; drain on paper towels. Heat the broiler. Slather a generous amount of refried beans over each cooled tortilla. Heat a large fry pan, and drizzle with some of the reserved oil from the tortilla frying. Fry one egg for each tortilla until the bottom of the egg is set and crispy; the top of the egg need not be fully cooked. Place one egg atop the beans on each tortilla. Sprinkle with cheese. Place under the broiler until the cheese is melted and the top of the egg is cooked, making sure not to overcook the egg (you want it runny in the middle). Top each egg with salsa and serve immediately.

Butter-Poached Asparagus

Last night, I tried a new way to prepare asparagus, as seen on the new site Gilt Taste. I peeled the asparagus, marinated them in a mixture of sugar and salt, and then poached them in a shallow pan full of butter and olive oil, with a few cloves of garlic thrown in for good measure.


Husband was not impressed, but my children lapped them up. Saved the butter/oil mixture for saute goodness later this weekend.

Christmas Dinner Disaster

I like to experiment in the kitchen. Trying new ingredients and new techniques keeps the daily grind of meal preparation fresh. And, once and awhile, a new discovery will work it's way into my repertoire of regularly prepared meals.

This Christmas, we decided to do something different. We have a longstanding family tradition of Christmas Eve dinner at Lawry's, which is famous for its hand-carved prime rib. So, beef is usually not on the menu on Christmas day. No one wanted ham, turkey is kind of boring. My husband suggested duck. Beside the fact that he loves duck, he recalled a particularly delicious specimen that we enjoyed at our country house last fall. So, we procured two frozen ducks at our local grocer and began to plan.

One of the challenges to cooking duck at home is the prodigious amount of fat on the bird. On more than on occasion, we have nearly been smoked out of the kitchen when attempting to roast duck in the oven. So, I looked for a different preparation method. Alton Brown's Mighty Duck recipe looked promising. He suggests brining the bird (always a good idea), and then steaming the quartered pieces until most of the fat has rendered off. The duck is then cooked in a hot oven on a preheated "NASA hot" skillet, which crisps the skin and finishes the meat.

My sous chef/husband and I followed the recipe carefully, excited at the prospect of tender, moist duck meat combined with crispy, crackling skin. The result? Abject failure. The meat was too salty and either tough (legs and thighs) or undercooked (breast) and the skin was scorched, unpleasant, and unevenly browned.

A Christmas dinner disaster? Heavens, no! It was loads of fun to try a new method and to work with a meat that rarely graces my kitchen. The whole experiment got everyone into the kitchen, poking and prodding and prognosticating on what looked good and how long to leave that piece in the pan and what might work better next time.


I look forward to more failures in the kitchen, and more good times cooking and sharing meals with people I love.

Memories of the Berghoff

It was a very busy weekend, and I was in need of comfort food and the distinct pleasures of cooking. The lovely veal cutlets at Costco immediately made me think of wiener schnitzel. Wiener schnitzel always makes me think of the Berghoff, one of my favorite restaurants growing up in Chicago. This is my homage to their weiner schnitzel plate, complete with creamed spinach and a baked potato.



Weiner Schnitzel

1 1/2 pounds veal cutlets
1 cup flour, seasoned with salt and pepper
3 eggs, beaten with 3 tablespoons milk
1 1/2 cups panko bread crumbs
1/2 cup vegetable oil
2 lemons

Line two large baking sheets with parchment paper. Lightly pound the veal cutlets until they are a uniform thickness. Dredge in the seasoned flour; pat off excess. Dredge in the egg mixture; let excess drip off. Dredge in the panko and coat well. Place prepared cutlets on parchment-lined baking sheets in one layer; cover with plastic wrap. Refrigerate for at least one-half hour. Heat vegetable oil in a large, heavy-bottomed pan with over medium high heat. The oil should be about 1/2-inch up from the bottom of the pan. When the oil begins to smoke, cook the cutlets in batches for 2-3 minutes per side until browned and crisp. Place cooked cutlets on a paper-towel-lined baking sheet, and keep warm in a low oven until ready to serve. Serve with lemon wedges.



Creamed Spinach

8 cups spinach
2 cloves garlic, chopped
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon nutmeg

Pack the spinach in a glass bowl; cover with plastic wrap. Microwave for 3-4 minutes until spinach has wilted. Leave in covered bowl until cooled. Remove spinach from bowl and squeeze in a clean dishtowel to remove as much water as possible. Lightly chop the spinach and set aside. In a large saucepan, melt the butter and saute the chopped garlic until fragrant. Add the flour and cook and stir for one minute. Add the milk, and whisk until the sauce comes to a boil and thickens. Add the chopped spinach and stir thoroughly to coat with the sauce. Add the nutmeg and salt and pepper to taste. Keep warm until ready to serve.

Weeknight Fondue

I called my little hipster kids from work late this afternoon to ask them what they wanted for dinner, and the answer was "fondue." I deflect this most of the time, but, after yesterday's disaster at the polls, tonight felt like a night to do some ironic "celebration."


Fondue always makes me think of my favorite scene from Heidi, when her grandfather skewers a hunk of raclette cheese on a stick, toasts it in the fire like a marshmallow, and scrapes the melted cheese off of the hunk and onto a slice of fresh bread. Swiss comfort food. In lieu of a fireplace in the kitchen, this is my best, quick fondue, suitable for a weeknight dinner.

Weeknight "Celebration" Fondue

1 tablespoon olive oil
3 shallots, minced
1/2 bottle Goose Island India Pale Ale
8 ounces cream cheese
8 ounces Gruyere cheese
8 ounces raclette cheese
1 teaspoon Worcestershire sauce


Saute the shallots in the olive oil. Add the beer and bring to a simmer. Add the cheeses, one at a time, and melt. Add the Worcestershire sauce and taste for seasoning. Serve with cubed bread, asparagus, cherry tomatoes, and sliced sausage.

Milk-Braised Pork Shoulder

Inspired by a fabulous dinner at the Purple Pig, we decided to try to braise the pork shoulder that my dear husband procured at Costco this weekend in milk. There are many fine recipes for milk-braised pork online, so we cribbed from a few of the best looking ones, and then did our own thing.



What a fabulous, easy way to cook an inexpensive cut of pork! Our pork shoulder was boneless; would be interesting to try a bone-in cut to see what that added to the sauce. We served ours with lightly buttered egg noodles and steamed sugar snap peas. It would have been equally at home with polenta or potatoes.



Milk-Braised Pork Shoulder

3-4 lbs. boneless pork shoulder
1 onion, thinly sliced
4 cloves garlic, minced
4 shallots, minced
3 cups whole milk
1/2 cup white wine
5 springs thyme
2 bay leaves

Liberally season the pork with salt and pepper. Put a large dutch oven on the stovetop to heat; add a tablespoon or two of olive oil. Brown the pork on all sides; remove to a pan. Saute the onion, garlic, and shallots in the pot; cook until translucent. Add the pork and any accumulated juices back to the pan, along with the milk, wine, thyme, and bay leaves. Bring to a boil. Cover the pot and cook in a low oven (300 degrees) for 3-4 hours until the pork is very tender and beginning to fall apart. Remove the pork from the pot and cover with foil to keep warm; strain the liquid from the pot, pressing down to extract all of the juices. Place the liquid into a gravy strainer and allow the fat to rise to the top. Pour all of the gravy back into the pot, and add 1/2-3/4 cup of cream. Bring the sauce to a boil and reduce until it coats the back of a spoon; taste and adjust seasoning if necessary. Return the pork to the sauce and heat through. Serve with noodles and a green vegetable.

Can-O-Rama

Last week, I awoke to a story on NPR about canning featuring a blogger new to me, Mrs. Wheelbarrow. It was a great piece, full of enthusiasm about the serendipity of the farmers' market and the simple joy of preserving fresh fruits and vegetables for another day. I've already made pickles this summer, but Mrs. Wheelbarrow inspired me to want to do more. I was particularly intrigued by her simple, but beguiling recipe for fig confiture. As luck would have it, I found some beautiful figs on sale at Whole Foods this week, and so I made a batch.

The figs are soaked in boiling water to soften, quartered, and married with some thinly sliced lemon, honey, and a bunch of thyme. The resulting loose jam is divine with a good cheese. A lovely gift for your favorite lover of food.

I had so much fun with the confiture, that I followed up with a variation on Mrs. Wheelbarrow's cardamom peach pie filling. The peaches, which have been particularly fragrant this year, are just ending here in the midwest. I did not have any clear gel on hand, so my peaches loosely swimming in syrup, but I figure I can thicken them when I use them, or not depending on the recipe. Wonderful stuff! Thanks for the inspiration, Mrs. Wheelbarrow!

Late Summer Dinner Party

Nick and I got up early and headed to the Green City Market to see what looked good. It was only 7:30 a.m., but the market was already quite crowded, and we spent an enjoyable hour wandering, tasting, talking with purveyors, and filling our market bags. We were having guests for dinner; here was the menu:

Appetizers

Marcona almonds
Manchego cheese
Crocodile tears from Capriole Goat Cheese
Assorted grapes from Mick Klug Farm

Dinner

Smoked turkey
Marshall grilled for five hours on the rotisserie over hardwood. It was moist, smoky, and delicious.

Watermelon, feta, tomato salad with basil vinaigrette
A nice, late summer salad. Used heirloom tomatoes from the market and basil from my garden.

Zucchini and summer squash with chili, mint and toasted almonds
Found some beautiful yellow squash at the market. OK recipe, could have skipped the almonds.

Sweet potato gratin with creme fraiche, bacon, and onions
A fantastic recipe, sweet and savory, and perfect with the turkey. Beautiful fresh sweet potatoes from the market.

Dessert

Peaches poached with basil, served with vanilla ice cream
Absolutely delicious, prepared ahead, light and fresh dessert. Would use more basil next time. Would be outstanding with some creme fraiche or lightly sweetened marscapone cheese.

Stuffed Pattypan Squash

On the way home from dropping my son at camp this weekend, we stopped at a farm stand at the side of the road and found these beautiful pattypan squash for only 50 cents/apiece. I usually find much smaller versions of pattypan squash at the market; these bigger specimens were begging to be stuffed.


Inspired by a recipe of Laura Calder's that I saw on TV over the weekend, I thought it would be nice to combine the smokiness of bacon, the bitterness of swiss chard, the saltiness of almonds, and the sweetness of raisins in a soft, custardy filling. An (almost) meatless Monday. With a warm baguette, a full, delicious meal.



Stuffed Pattypan Squash
4 large pattypan squash
5 slices bacon, chopped
2 shallots, minced
1/2 cup slivered almonds
1 bunch swiss chard, leaves cut away from stems and chopped, stems chopped
1/2 cup raisins
3 eggs
1/2 cup crème fraiche
1/2 cup Gruyere cheese, shredded


Preheat the oven to 350 degrees. Slice the tops off of the squash and use a melon baller to scrap out the inside, creating a space for the stuffing. Rub the insides and the tops of the squash with olive oil, salt and pepper the squash, and roast in the oven for 20 minutes. Meanwhile, in a saute pan, cook the bacon until crisp. Set aside on a paper towel to drain; in the reserved bacon fat, saute the shallots until translucent; add the chopped swiss chard stems and cook until partially softened. Add the chopped leaves of chard and cook until wilted. In a small saucepan, toast the almonds until lightly browned. Combine the cooked chard/shallots, bacon, almonds, and raisins. In a medium bowl, whisk the eggs and add the crème fraiche; salt and pepper to taste.

Now for the excitement. Stuff the parbaked squash with the chard/bacon/almond mixture. Pour the custard/egg mixture into each squash, dividing among each. Top each squash with the shredded cheese. Bake at 350 degrees for 30 minutes, or until squash is cooked through, custard is set, and cheese is melted and beginning to brown on top. Let rest for 10 minutes and serve.

Beautiful Blossoms

I found some zucchini blossoms at the grocery earlier this week and bought them just because they were so beautiful. Not sure what to do with them, I asked my Twitter followers for suggests, and got some good ideas. Ultimately decided to stuff them with cheese and herbs, dredge them in a light batter, and quickly fry them. I don't often fry, but this seemed like it would be relatively simple and tasty treat for the family.


Squash Blossom Treats

12 squash blossoms
1/2 cup whole milk ricotta
1/3 cup Parmesan
2 tablespoons basil leaves, chopped
vegetable oil
1 cup water
3/4 cup seltzer

Mix the ricotta, Parmesan, and basil; salt and pepper to taste. Set aside. Carefully open the blossoms and remove the stamens. Stuff each blossom with a spoonful of cheese mixture; twirl the top of the petals to seal. Refrigerate the stuffed blossoms for half an hour to firm them up a bit. Meanwhile, in a shallow bowl, mix the flour and the seltzer water into a batter. Add a bit of salt and pepper to taste. Heat about 3/4-inch of vegetable oil in a shallow pan until hot enough to fry. Test the oil by dropping a few drips of batter into it; the batter should immediately float and begin to brown up. Dredge each stuffed blossom in the batter, making sure to cover it completely, and then fry, one or two at a time, until the batter is crisp and golden. Remove to a surface lined with newspaper; lightly sprinkle with salt while still hot from the pan. Serve immediately.