Author: Chef Debbi Dubbs

Too Hot to Cook

I’m guessing you all noticed that summer finally arrived and so did the desire NOT to cook anything. Here are a few recipes to help you navigate through this heat wave, some recipes are no cooking at all but there are a couple using an Instant Pot or Pressure Cooker and a Slow Cooker. So, break out those appliances that are probably stashed away somewhere.

Antipasto Salad

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  • For vinaigrette
  • 1/4 cup red-wine vinegar
  • 1 teaspoon dry mustard
  • 1 tablespoon basil, chopped
  • salt and pepper, to taste
  • 1/2 cup olive oil, approximately
  • For salad
  • 1 medium red onion, halved lengthwise and thinly sliced
  • 2 hearts romaine lettuce, torn into bite-size pieces
  • 1 jar roasted red peppers, drained and sliced
  • 1 jar marinated artichoke hearts, drained and quartered
  • 1 cup assorted brine-cured olives
  • 1 cup pepperoncini pepper
  • 1 pint cherry tomatoes, halved
  • 1/2 pound assorted Italian cold cuts, sliced or cubed

Make vinaigrette:

In a small bowl whisk together vinegar, mustard, basil, salt and pepper. Slowly add oil while whisking constantly to emulsify. If using right away, let sit at room temperature. Refrigerate after using but let come to room temperature before using.

Spoon dressed romaine onto a large plate and arrange with peppers, artichokes, olives, pepperoncini, tomatoes, onion and cold cuts.

Whisk vinaigrette again and drizzle over salad. Serve with some crusty bread and butter.

Gazpacho

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Serves 2-4

  • 1 small red onion
  • 2 small cucumbers
  • 2 ribs celery
  • 1 small jalapeno, optional
  • 1 roasted red bell pepper
  • 6 medium tomatoes
  • 1 cup French bread, cut into cubes and soaked in a little water
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • Sea salt and freshly ground pepper
  • 1 lemon, zested
  • 1 Tablespoon lemon juice, to taste
  • 1 teaspoon Worcestershire sauce
  • ½ Hass avocado, chopped
  • ½ pound cooked, cold shrimp, optional

Rough chop the vegetables and add to a blender, for a chunkier texture process in a food processor instead of a blender.

Squeeze the water from the French bread cubes and add to a blender along with the vegetables. Add olive oil and vinegar and blend to a puree. Season with salt, pepper (if needed), lemon juice, zest and Worcestershire sauce. Refrigerate over night for best flavor.

To serve, check for seasoning again before pouring into a bowl. Garnish the top of the soup with the chopped avocado and shrimp if using.

Goes very well with a nicely toasted slice of cheesy garlic bread.

Italian Chicken Wrap

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  • 1 extra-large tortilla flatbread or lavash bread
  • 2 tablespoons roasted red peppers, sliced
  • 5-6 slices cooked chicken breast about 3 ounces
  • Handful of arugula or spinach
  • 2 slices provolone cheese
  • 3-4 thin slices of tomato
  • 2 tablespoons artichoke bruschetta or marinated artichoke hearts
  • 10 sliced kalamata or black olives
  • Sliced red onion
  • Balsamic glaze

Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper about 1/2 inch inside the outer edge. Place the chicken slightly overlapping the peppers, add a strip of arugula, provolone cheese and tomato. Top with the artichoke bruschetta then olives, sliced red onion and drizzle lightly with the balsamic glaze.

Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and serve or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.

Cuban Sandwich

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Makes 4 Cuban sandwiches

  • 1 loaf Cuban bread
  • 3 tablespoons butter
  • yellow mustard
  • 1 pound ham
  • 1 pound roasted pork
  • 1/2 pound Swiss cheese
  • dill pickles

Preheat a pancake griddle or large fry pan to medium hot.

Cut the bread into sections about 8 inches long. Cut these in half and generously spread butter & mustard on both halves (inside.)

Make each Cuban sandwich (Cubano) with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

Spread a little butter on the hot griddle or fry pan and place the Cubano sandwich on the pan. Use a heavy skillet, bacon press, or foil-wrapped brick to flatten the sandwich. (You really want to smash the Cubano sandwich, compressing the bread to about 1/3 its original size!)

Grill the sandwiches for two to three minutes then flip them over to toast the other side. Once the cheese is melted and the bread is golden brown on both sides, the Cubano sandwiches are done.

Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts.

Slice the sandwich in half diagonally and serve.

Tip: Let your meats and cheese come to room temperature. This way you avoid over toasting the bread and the cheese melts perfectly! This is especially helpful when you have a lot of meat in your Cubano sandwich.

You may substitute French bread if you must, but NOT a baguette! Additional bread options: hoagie roll, Mexican bolillo, or ciabatta bread rolls.

Tuscan Summer Salad

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  • Dressing
  • ¼ sherry vinegar (can substitute any vinegar that you like)
  • 1 teaspoon garlic powder
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian herbs, crushed
  • ½ cup oil, approximately use olive
  • Sea salt and pepper, to taste
  • Salad
  • 1 head romaine lettuce
  • 1 head radicchio lettuce
  • 4 ounces green beans, cut into 1 to 2-inch pieces, blanched and cooled*
  • 1 basket cherry tomatoes, cut in half
  • 1 can gigante white beans, drained and rinsed
  • ½ small red onion, cut into slivers
  • ½ cup chopped roasted red peppers
  • 2 small Persian cucumbers, cut in half then into half moons
  • 2 cups chopped cooked chicken, optional

Put vinegar, garlic powder, shallots, mustard and herbs together in a bottle or medium bowl, whisk in enough oil to emulsify dressing. Season to taste with salt and pepper. Set aside.

Toss all salad ingredients together in a large bowl. Add a little dressing and toss again, taste and add more dressing as necessary.

*Blanch and cool green beans: Bring a large pot of water to a boil. Meanwhile prepare an ice water bath, a large bowl filled with ice and water.

When the water boils add the green beans and a good amount of salt, boil for 3 minutes then plunge them into the ice water bath.

Steak Fajitas Crockpot Style

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  • 1-2 pounds beef flank steak*
  • 2 tablespoons lime juice
  • 1 tablespoon oil
  • 1 large onion quartered and sliced into thin pieces
  • 1 red pepper, sliced into strips
  • 1 tablespoon or more, seeded and chopped jalapeno pepper
  • 1 tablespoon chopped cilantro
  • 1 clove minced garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup diced tomatoes
  • 1 dozen flour tortillas

Serve with optional ingredients sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa

Cut flank steak into 6 or 8 pieces and marinate in lime juice and oil for about 30 minutes.

Add all the ingredients except tortillas into the crockpot and mix well.

Cook on low for 8 or 9 hours, until the beef is tender and can be shredded easily.

Remove from slow cooker and shred the meat. Return meat to slow cooker and stir.

For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.

If you can’t find flank steak, you can substitute skirt steak, london broil or flat iron steak

Pulled Pork I Instant Pot

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  • 1 boneless pork shoulder, about 4 or 5 pounds
  • Sea salt and ground pepper
  • 1 onion, cut into large pieces
  • 1 rib celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1-2 cups chicken stock

Cut the pork into several pieces so that it fits into the Instant Pot below the fill line. Season the pork with salt and pepper, then brown it on all sides on the searing or frying setting.

Add the onion, celery and carrot around the pork and cover with chicken stock keeping below the fill line. Add the lid to the pot and make sure to turn the steam release vent to the sealing position. Cook on manual for 1 hour. Let the pressure release naturally for 10 to 20 minutes

Remove the pork and slice or shred, add any sauce you like. I use plain shredded or sliced pork for my Cuban Sandwiches.

The meat freezes well for up to 6 months.

Black Forest Mousse Parfait

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Serves 4

  • 1 package chocolate instant pudding and pie filling, 4 serving size
  • 2 cups cold milk
  • 1 can cherry pie filling
  • 1 cup whipped cream

Mix together pudding mix and milk according to package directions. Let

thicken slightly and spoon into parfait glasses leaving 2" at the top.

Before serving, whip cream and add a little powdered sugar to your liking. Top

pudding with a layer of pie filling and finish with a spoonful of whipped

cream.

Order your produce today from ….

 

Summer Recipes with Herbs

Try these recipes using fresh herbs from your garden! Don’t have an herbs garden? I can teach you, more to come next week!

 

French Herbed Omelet

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A classic French Herb Omelet. If you don’t have all the herbs, use what you have or whatever combination pleases you.

  • 3 large eggs
  • Sea salt and fresh ground pepper
  • 2 teaspoons finely chopped Italian parsley, chives, watercress, plus more to garnish
  • 1½ tablespoons unsalted butter

Whisk eggs in a bowl until the whites are completely mixed in. Add some sea salt and fresh ground pepper. Stir in the herbs.

In a small nonstick skillet (8”), melt the butter over medium heat and immediately add the eggs. Stir the eggs with a heatproof rubber spatula and slightly move the skillet around while stirring. Bring the sides over the middle so the edges don’t overcook and get crispy.

Roll the omelet from one side to the middle and while holding the pan at an angle, slide the bottom part of the omelet onto a plate and fold the rest of the omelet on top on that. You’ll have a nice little 3 fold omelet. Garnish with a few more finely chopped chives and serve.

Tomato and Goat Cheese Tart

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  • Tart Dough
  • Makes 1-9” crust or 6 mini crusts
  • 1 ½ cups flour
  • pinch of salt, I use sea salt
  • 10 tablespoons butter cold unsalted
  • 2-4 tablespoons cold water
  • Tart
  • 6 ounces goat cheese
  • 2 tablespoons heavy cream
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon minced basil
  • 3 large heirloom tomatoes or a large handful of cherry tomatoes

Combine the flour and salt in a food processor and pulse several times. Add butter and pulse until the mixture begins to look like little peas.

Transfer the mixture to a lightly floured surface and gather it into a ball with your hands. Gently flatten the ball into a smooth disk about 1-1/2 inches thick and wrap it in plastic. Refrigerate until firm enough to roll, at least 1 hour.

Heat the oven to 350°.

Roll the dough on a lightly floured surface into a round, about 1/8 inch thick. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it. Fold a bit of the excess dough inward to form a lip. Roll the rolling pin back and forth over the pan.

Dock the bottom of the dough by pricking with fork tines. Butter the dull side of a piece of foil and place butter side down over the dough. Fill with pie weights or dried beans.

Bake for 25 minutes until golden brown, rotate the tart pan halfway through the baking time.

Remove the crust from the oven, remove the foil and let the crust cool completely.

Preheat oven to 425°.

Mix goat cheese with just enough cream to make it spreadable. Mix in herbs and spread over the bottom of the cooled pie crust. Top with sliced tomatoes and bake until the tarts begin to bubble, and the crusts are golden brown, about 45-50 minutes. If the edges of the crust are getting too brown, cover with pieces of foil. Let cool on a rack for 15 minutes before serving.

*Can also be made into individual tart pans makes 6.

Filet of Sole with Fresh Herbs in Butter Sauce (Beurre Blanc)

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Serves 4

  • 3 pounds sole or other white fish
  • Sea salt and fresh ground pepper
  • Old Bay seasoning, optional
  • 6 tablespoons Wondra flour approximately, white flour will do
  • Olive oil, or sunflower, safflower or peanut
  • Lemon wedges, for serving, optional
  • Beurre Blanc
  • 1/2 cup dry white wine
  • ¼ cup white wine vinegar
  • ½ tablespoon shallot (finely chopped)
  • ½ pound unsalted butter (cold)
  • Sea salt
  • ½ tablespoon finely chopped parsley
  • 1 teaspoon minced chives
  • 1 teaspoon minced thyme

Heat oven to 200°.

Dry the fish with paper towels, season lightly with salt, pepper and Old Bay if using. Dredge lightly with Wondra flour.

Add enough oil to coat the bottom of the pan and brown on both sides. Remove to an oven proof plate, place in the oven while you make the sauce.

Sauce:

Cut the butter into medium (1/2-inch) cubes and return the butter cubes to the refrigerator to keep them cold, which is very important.

Heat the wine, vinegar, and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons.

Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low, take the cubes of butter out of the fridge and start adding the cubes, one or two at a time, to the reduction, while you whisk rapidly with a whisk.

As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2 to 3 cubes remaining. Remove from heat while whisking in the last few cubes and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with sea salt, add herbs and serve over fish with lemon wedges, if using.

Focaccia with Fresh Herbs

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  • 1 1/8 teaspoons active dry yeast
  • 1 cup warm water, not hot
  • Pinch of sugar
  • 2 cups all-purpose flour
  • 1 teaspoons sea salt
  • 2 tablespoons fresh herbs, thyme, sage, basil, rosemary-your choice
  • 2 tablespoons olive oil

Add yeast to the warm water then stir in sugar with a wooden spoon. Let stand until foamy.

Add flour, salt and herbs and stir well. Add the warm water and mix until the flour is well incorporated. Cover the bowl with plastic wrap and let rise for 2 hours or refrigerate for at least 7 hours and up to 24 hours.

Lightly coat one 9” pan with olive oil or butter then line the pan with parchment paper. Pour one tablespoon olive oil into the center of the pan. Roll the dough into a tight ball and place in the middle of the pan. Cover with plastic wrap and let rise another 2 hours. The dough should fill most of the pan when properly risen.

Preheat oven to 450°. Drizzle a little olive oil over the dough. Using your fingers press dimples all around the dough. Sprinkle with herbs and salt.

Place the pan into the oven and turn the temperature down to 425°. Bake for 30 minutes or until golden. Remove to a cooling rack.

Mushroom Risotto with Chicken


Here’s a ‘pantry’ style dish, use leftover or rotisserie chicken, frozen (defrosted) shrimp, lobster or leave all protein out and just enjoy.

The best rice to use is Arborio  or  Carnaroli rice from Italy. This short grain rice will release its starch into the dish as you add stock and stir making the risotto nice and creamy.

Another pantry ingredient is dried mushrooms, keep them around all year to add deep flavor to any dish. You could add some sliced fresh mushrooms as well if you like. I also keep lots of chicken stock in my pantry/freezer, organic and low sodium if I don’t make it myself. Be sure to soak the dried mushrooms in chicken stock for at least 20 minutes to rehydrate. Drain the mushrooms, strain the liquid and use as part of the stock  in the recipe, the liquid gives a rich deep flavor to the dish. Use a drinkable dry white wine, unsalted butter and freshly grated parmesan cheese, which you should also have in your pantry.

Optional ingredients are chopped garlic (you all know I’m allergic so it’s a no-no for me), a teaspoon of saffron threads.

That’s it, all you need to make a great risotto with items from your pantry. Need to stock your pantry? Check out my first book, ‘What’s In Your Pantry’.

 

Mushroom Risotto with Chicken

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Serves 4

  • 1 small package dried mushrooms, such as porcini or mixed mushrooms
  • 1 quart chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallot
  • Sea salt and fresh ground pepper
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 1 cup cooked chicken, room temperature
  • ½ cup grated Parmesan cheese, plus more for serving

Place the mushrooms in a bowl and cover with chicken broth. Let stand at least 20 minutes to soften. Drain and place the stock into a saucepan with the rest of the 1 qt. of stock. Heat and keep warm. Chop the mushrooms and set aside.

In a large sauté pan heat the oil over moderate heat. Add the shallot and cook, stirring occasionally, until translucent. Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine and cook until all of the wine has been absorbed.

Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed.

Continue to cook the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way for about 20 -25 minutes in. If you use all the broth but the rice isn’t cooked through you can add water and cook until it’s done.

Add the chicken, mushrooms, Parmesan cheese and heat through. Taste for seasoning and add salt and pepper as needed.

Serve the risotto with additional Parmesan.

 

Bay Shrimp Salad

 

Bay Shrimp Salad with Sherry Vinaigrette

Print
  • ½ pound cooked, deveined Bay shrimp
  • ½ pint cherry tomatoes, halved
  • 1 avocado, cut into ½” chunks1
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon Dijon mustard
  • ¼ cup sherry vinegar, plus a little more, if needed*
  • 1 cup extra-virgin olive oil
  • Sea salt and fresh ground pepper
  • 2 cups baby leaf lettuce, red, green or mixed

Combine the cooked shrimp, tomatoes and avocado in a bowl, season with a little salt and gently toss to combine.

For the vinaigrette, mix together the shallots, Dijon mustard and sherry vinegar. Whisk in olive oil until slightly thickened. Season with sea salt and pepper.

Toss the greens with enough dressing to coat, then top with cooked shrimp, tomato and avocado mixture and add the remaining dressing if necessary.

*You can get sherry vinegar from a store that sells fine vinegar and oils or order it from www.ooliveoil.comYou could also use champagne or red wine vinegar, but it will change the flavor of the salad slightly.

Oven Baked Steak Fries

 

Oven Baked Steak Fries

Print
  • Oven Baked Potato Wedges
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • These oven baked potato wedges are easy and delicious every time. The cheese melts onto the potato wedges and they are so good!
  • Author: Natasha of NatashasKitchen.com
  • Skill Level: Easy
  • Cost to Make: $3-$5
  • Keyword: baked potato wedges
  • Cuisine: American
  • Course: Lunch, Side Dish
  • Calories: 307 kcal
  • Servings: 4 persons
  • Ingredients
  • Oven Baked Steak Fries
  • 2 russet potatoes rinsed and dried
  • ¼ cup sunflower, safflower, canola or vegetable oil
  • Sea salt and fresh ground pepper

Preheat oven to 450˚F. Place potatoes in a bowl of cold water and let them stand for ½ hour. Drain and dry well.

Add potatoes back to the bowl (dry it well also) toss with oil, sea salt and pepper.

Line baking sheet with parchment paper and arrange the potatoes on the pan, bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.

All Fruit Crisp

 

 

Any Fruit Crisp

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Recipe from The Kitchn

  • For the filling:
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 6 cups sliced fresh or thawed frozen fruit
  • 1 tablespoon freshly squeezed lemon juice
  • For the topping:
  • 1 ½ cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, melted and cooled, plus more for buttering the baking dish
  • 1 teaspoon vanilla extract

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x9-inch or 11x7-inch glass baking dish with butter; set aside.

Whisk together the sugar and cornstarch in a medium mixing bowl until lump-free. Add the fruit and lemon juice and toss gently to coat. Transfer to the baking dish.

Topping: Combine the oats, flour, sugar, and salt in a large bowl and stir until combined. Drizzle the butter and vanilla over the oat mixture and stir to combine. Set aside or store in the freezer in a zip-top freezer bag for later use.

Scatter the crisp topping evenly over the fruit mixture, leaving large clumps intact. Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch, 30 to 35 minutes.

Let the crisp cool on a wire rack for at least 15 minutes before serving. If transporting to a picnic or party, let the crisp cool completely to give the fruit filling time to set. Crisps will keep, covered and refrigerated, for up to 1 week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.

Notes:

Make ahead: Crisp topping can be made and frozen up to 3 months in advance.

Storage: Cover and refrigerate leftover crisp for up to 3 days. Enjoy cold for breakfast or gently rewarm in a low oven for 20 minutes before serving.

Cast Iron Skillet Rib Eye

 

Cast Iron Skillet Rib Eye

Print
  • 1 16- ounce ribeye steak, 1 1/2 inch thick
  • 2 tablespoons unsalted butter
  • 1 tablespoon peanut or sunflower oil

Preheat oven to 500°.

Season the steak on both sides with sea salt and fresh ground pepper.

Heat a cast iron skillet large enough to fit the steak snugly.

Add the butter and oil to skillet and when butter is melted add the seasoned steak and sear on each side, about 1 minute each.

Slide the pan into the oven for approximately 5 minutes, be sure to use a probe type thermometer. Cook the steak to 130° for medium rare and let rest for about 4 minutes before serving. Slice on the bias, against the grain and serve.

Summer Pantry

Summer Pantry

 25 Must Haves for Your Summer Pantry

  1. Anchovies or anchovy paste
  2. BBQ sauce
  3. Canned lump crab meat
  4. Canned Tomatoes, Plum, chopped and Sun Dried
  5. Capers
  6. Chickpeas
  7. Corn and pickle relish
  8. Crackers
  9. Dried or canned beans
  10. A variety of Italian Cured Meats, Prosciutto, Salami etc. (for Sandwiches, Salads, Pizza)
  11. Italian Tuna in olive oil
  12. Marinated Artichoke hearts
  13. Nuts, sunflower seeds (keep in refrigerator-they’ll last longer
  14. Extra Virgin Olive Oil
  15. Oil, Safflower, Sunflower or Peanut
  16. A variety of olives, pitted & not
  17. Pasta and Pizza sauce
  18. Pasta, spaghetti, shells, noodles, orzo
  19. Pickles and Pickled Vegetables
  20. Real Parmigiano Reggiano (wedge)
  21. Roasted Peppers in a jar
  22. Rice, Jasmine, Arborio, Bomba or Iberia (both Spanish rice for Paella)
  23. Salsa
  24. Sardines, in olive oil, mustard or tomato sauce
  25. Variety of vinegars, Rice, Apple Cider (for pickling), balsamic, red wine

It’s hard to narrow down a list to 25 items you must have (or at least these are must’s for me). You can find a full list of pantry must haves including herbs, spices and more in my book ‘What’s In Your Pantry’ available on my site, Debs Kitchen.

Here’s a gift basket that I designed with Melissa’s Produce full of dried pantry items, fruit, seasonings, mushrooms and more. It also comes with a signed copy of my book, What’s In Your Pantry! Get it here, click on Melissas’s.

 

Summer Menu

Crab Cakes
(Serve with Roasted Red Pepper Dip
or Tomato Bacon Jam)

Summer Greens with Goat Cheese & Pickled Beets

Orzo Salad with Shrimp

BBQ Chicken Thighs

Mini Crab Cakes

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Makes 24 small crab cakes

  • 1 pound lump crab meat 

  • 4 green onions, thinly sliced 

  • 2/3 cup whole wheat bread crumbs 

  • 1 1/2 teaspoons Old Bay seafood seasoning 

  • 1/4 teaspoon ground black pepper 

  • 1 tablespoon Dijon mustard 

  • 1 egg 

  • 2 tablespoons mayonnaise, divided 

  • 1 ½ teaspoons lemon zest
  • 1/4 cup chopped jarred roasted red bell pepper 

  • 2 teaspoons hot sauce 

  • 1 1/2 teaspoons grated lemon zest 

  • 1 tablespoon oil, more if needed

Place crab meat in a large bowl and use your fingers to gently feel for and remove any pieces of shell or cartilage. Add green onions, bread crumbs, seafood seasoning and pepper and toss to combine.

In a small bowl, whisk together mustard, eggs, mayonnaise and lemon zest, pour over the crab mixture. Toss until combined, cover and refrigerate 30 minutes. 



Form the crab mixture into 24 small cakes, each about 1 1/2 inches in diameter. Heat oil in a large nonstick skillet over medium heat. Working in batches, fry cakes until nicely browned and cooked through, about 3 minutes per side. Drain briefly on a paper-towel lined plate and serve.

These freeze well also, freeze in a single layer on a sheet pan and when frozen toss into a freezer bag.

 

Tomato and Bacon Jam

Print
  • ½ pound bacon
  • 2 pounds tomatoes, chopped
  • 1 yellow sweet onion, diced
  • 1 cup sugar
  • 2 ½ tablespoons apple cider vinegar
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 dash hot pepper sauce

Render the bacon until browned, place on paper towel lined paper plate.

In a medium saucepan bring to a boil the tomatoes, onion, sugar, vinegar, salt, pepper and splash of hot sauce. Stir occasionally until the sugar dissolved. Using a stick blender, crush the tomato ingredients until chunky. Chop the bacon and add to the tomato mixture, cook over medium heat until thick, about an hour. Taste and adjust seasoning.

Cool before storing in a 1 pint jar. Refrigerate up to a week or freeze up to 2 months.

 

Roasted Red Bell Pepper Sauce

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An easy roasted red pepper dip for any occasion. Quick and easy to prepare; serve with pita bread, cocktail bread or any cracker. Also a great dip for crab cakes

Serving Size: 6

Pomegranate Molasses can be found at Middle Eastern markets. You can omit it if you like, the flavor will be good, just not as rounded.

  • 1 cup walnuts -- toasted
  • 1 slice Italian bread -- torn into pieces
  • 1 cup red peppers -- roasted
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper -- ground or Hungarian paprika
  • 1/2 teaspoon sugar -- optional
  • pita bread -- sliced into wedges

Place all ingredients into a food processor or blender and puree into a

smooth paste, stopping occasionally to scrape down the sides. Refrigerate

if not serving immediately. Let come to room temperature before serving.

Serve with pita wedges.

 

Pickled Beet, Walnut & Goat Cheese Salad

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Servings: 4

  • 4 cups mixed summer greens
  • ½ cup goat cheese, crumbled
  • 1 cup toasted walnuts, broken in pieces
  • 1 recipe Apple Vinaigrette
  • Pickled Beet slices

Toss summer greens with a little of the dressing, just enough to coat. Place onto individual plates and lay beets onto greens, sprinkle the beets with a little dressing and top with crumbled goat cheese and toasted nuts.

 

Pickled Beets

Print

Makes 1 qt. jar

  • 1 pounds bunched small beets, tops removed*
  • 1 teaspoon whole mustard seeds, divided
  • 1 medium orange slice
  • 1 cup apple vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 qt jar with lid, washed and dried

Preheat oven to 400°. Rinse and dry the beets, place in a piece of foil and drizzle with oil. Wrap up and place on a baking sheet. Cook for 30 min. to an hour depending on the size of the beets, or until you can easily pierce them with a paring knife. * Steamed and peeled beets are available usually at Trader Joe’s or always at Melissas.com

Put mustard seeds into the bottom of the jar and add an orange.

Let the beets cool after roasting until you can handle them in your hand. Rub the skin off the beets with a paper towel, remove root and cut the top off.

You can cut the beets however you like, into wedges, slices or half slices, then place into the jar.

Place the vinegar, water, and salt in a large measuring cup or bowl and stir to dissolve the salt. Pour over the beets, leaving a 1/2” space at the top. Slide a table knife down the side of the beets to release any trapped air. Refrigerate for 24 to 48 hours

Storage: Since these beets are not canned, they must be stored in the refrigerator. Refrigerate pickled beets for up to 2 months, but if any off flavors or aromas develop or if fermentation begins, it is best to discard the remaining beets.

 

Apple Cider Vinaigrette

Print

Serves 6

  • ¼ cup apple cider vinegar
  • 1 tablespoon shallot, finely minced
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil, approximately
  • 1 pinch sugar
  • salt and pepper, to taste

In a medium bowl, whisk together vinegar, shallot and Dijon mustard. Slowly whisk in olive oil and season as needed with sugar, salt and pepper.

 

Orzo Pasta Salad

Print

Serves 2

  • 1/4 cup vinegar, red wine, white wine or other flavor
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil, approximately
  • Salt and pepper
  • 1 teaspoon garlic powder
  • 1/2 cup diced cucumber
  • 1 pint cherry tomatoes, halved or quartered
  • 1/4 cup sliced black olives
  • 1/2 cup crumbled feta, optional
  • 1 1/2cup cooked orzo pasta
  • 1 pound medium cooked shrimp, chilled

For dressing, mix together vinegar, Dijon, salt, pepper, and garlic powder and whisk until it comes together. While continually whisking slowly add olive oil to taste. Set aside.

Mix together remaining ingredients and toss with dressing. Serve cold.

 

BBQ Chicken Thighs

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  • 4-10 small or medium chicken thighs, bone-in, skin-on
  • 2 Tb. oil or as needed
  • 1/2 – 1 cup barbecue sauce

Preheat your gas grill to 400° with the lid closed. When you’re ready to grill, turn grill down to 350°.

Rub the chicken lightly with oil and place skin side down on the grates. Close the lid and cook for about 5 minutes. If the thighs are on the larger side, grill for 7-8 minutes. Do not crowd the chicken on the grate. If you try to turn the chicken and the skin is sticking to the grate, let the chicken cook until it releases. Turn and cook the other side for the same amount of time.

Once preheated, lower the temperature to 350°F. Place

chicken on the grates and close the lid. Grill on one side

for about 7 minutes or until the chicken naturally

releases from the grill.

Move all the pieces to one side of the grill and turn off the burner under the chicken. Brush the skin lightly with BBQ sauce and let cook a further 7-10 minutes with the lid closed. Check with a meat thermometer, you want to cook the chicken until it reaches 165°. Brush chicken with BBQ sauce several times and you can turn the chicken to add BBQ sauce to the other side.

Mothers Day Menu

Here’s a special Mother’s Day menu that I love. It’s a throw \back from the 70’s when Veal Oscar was on every fine dining menu. I love it still but with a thick filet mignon. It may seem like a lot of work (but mom’s worth it, right?). It’s not difficult but it will take some organization. Be sure to read through the recipe before you begin and make sure that you have all the ingredients.

A couple of tricks for you begin with what you can do ahead of time. You can ‘poach’ the potatoes the day before then let come to room temperature before roasting. Brown the steaks ahead of time and refrigerate, let come to room temperature also before placing into the oven. If you brown the steaks at the last minute, put the potatoes on the sheet tray and begin roasting, when the steaks are browned place alongside the potatoes in the oven to finish at the same time.

Make the strawberry sauce ahead of time and keep refrigerated. You can even make the whipped cream ahead of time as well. It will hold for a long time.

And last but definitely not least is the Bearnaise Sauce, I’ll forgive you if you decide to use the package mix but it’s really a sad imitation of a real Bearnaise sauce. Try making it on your own, you can even make it an hour ahead of time. Again, it’s important to read through the entire recipe before you start. Be adventurous! Happy Mother’s Day!

Stonyriver Steakhouse

Menu

Filet Oscar

Oven Roasted Baby Potatoes

Strawberry Shortcake

Filet Oscar

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  • 2 (2-inch-thick) filets mignons
  • 2 tablespoons olive oil
  • ½ lb. thin fresh asparagus
  • 6 ounces fresh crab meat, room temperature

Preheat the oven to 400°.

Bring steaks to room temperature for about 30 minutes.

Heat a large skillet.

Dry the filets with a paper towel.

Brush the filets lightly all over with the oil. Season both side wells with sea salt and pepper.

When the pan is hot, add the steaks and sear evenly on all sides for about 2 minutes per side or until well browned. If the steaks won’t release from the pan, wait another minute or so and it will release when browned.

Arrange the steaks on a parchment lined baking sheet and place into the oven and cook until 120°, about 10 minutes. Remove from oven and let rest for 5 minutes.

Asparagus and Crab

While the steaks are cooking you can lightly steam the asparagus or cook it in the still hot pan that you cooked the steaks in.

Cut the stems from the asparagus so the spears are all the same length. Lightly toss with a little olive oil and season with salt and pepper. Cook until you can pierce with a knife, about 5 minutes. Let rest until you’re ready to assemble the dish.

Warm the crab in a steamer basket over simmering water for about 5 minutes.

Make the bearnaise sauce. I’ll let you cheat here and use the package sauce from Knorr. If you can’t find bearnaise sauce use the hollandaise sauce and add with a little fresh chopped tarragon.

If you want to make the sauce yourself the recipe follows.

Assembly:

Place the steaks on two plates, top with asparagus spears, then add the crab and drizzle with sauce.

Blender Bearnaise Sauce

Print
  • 2 tablespoons Champagne or white wine vinegar
  • 2 tablespoons good white wine
  • 1 tablespoon minced shallot
  • 2 tablespoons chopped fresh tarragon leaves, divided
  • Sea salt and fresh ground pepper
  • 3 large egg yolks
  • ¾ lb. unsalted butter, melted

Yield 1 cup

In a small saucepan, add vinegar, wine, shallots and 1 TB. tarragon leaves with a little sea salt and pepper. Bring to a boil and simmer over medium heat until liquid is reduced to about a tablespoon. Cool slightly.

Transfer the cooled mixture with the egg yolks into a blender. Blend 30 seconds.

With the blender on, slowly pour the hot butter through the opening in the lid. Add the remaining tablespoon of tarragon leaves and blend for only a second.

If the sauce is too thick, add a tablespoon of white wine to thin.

Note: To make the sauce in advance, prepare an hour before serving and allow it

to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water

and blend for a few seconds.

Adapted from Ina Garten

Oven Roasted Baby Potatoes

Print
  • 1 lb. baby yellow (or red) potatoes
  • 1 tablespoon olive oil
  • Sea salt and fresh ground pepper

Serves 2

Preheat oven to 400°. Line a small baking sheet with a piece of parchment paper.

Cut potatoes in half unless really tiny.

Place them in a large pot covered with cool water. Bring potatoes to a boil, add a heaping tablespoon of salt and cook for 7-9 minutes or until you can pierce them with a knife, they won’t be fully cooked. Drain and arrange on baking sheet. Toss with olive oil, sea salt and pepper and cook for about 20 minutes or until lightly browned.

Strawberry Shortcake

Print
  • 2 cups strawberries (hulled and sliced)
  • 2 tablespoons sugar
  • 1 tablespoon Grand Marnier
  • 1 tablespoon minced mint leaves, optional
  • 1 ½ tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 1 frozen pound cake (thawed)
  • ½ cup heavy cream

Mash half of the strawberries in a large bowl. Add the sliced strawberries, sugar, Grand Marnier and mint and chill.

Beat the heavy cream into soft peaks, add the vanilla and sprinkle in the powdered sugar while mixing just a little more until you have stiff peaks but don't over beat it. If you over beat it (where is looks separated) you need to start over.

Slice the pound cake and place on plates, top with strawberries and whipped cream.

 

 

 

The Olive Oil Issue

About Olive Oil

The following information is from my friend, Mary Platis, California Greek Girl. Check out her excellent book Cooking Techniques and Recipes with Olive Oil. You can purchase a copy below.

Not All Olive Oils Are Created Equal

It couldn’t be a better time than this to reconsider the brand of extra-virgin olive oil you use in your kitchen. UC Davis just released a new study [PDF], conducted in April of 2010, showing the results of several different brands of extra-virgin olive oils and how they ranked according to their panel’s chemistry and taste standards.

In a nutshell this is what they found:

Many extra-virgin olive oils contained cheaper canola oils, seeds, and nuts.
They were exposed to elevated temperatures, light, and aging which produced oxidation.
Poor quality extra-virgin olive oil was made from damaged, overripe olives.

So, Let’s Go Shopping!

How to Keep your Olive Oils Safe

  • Buy small bottles of your favorite extra-virgin olive oil.
  • Store your bottle in a cool, dark location in an airtight container.
  • Do not cook with your extra-virgin olive oil over 400 degrees.
  • Use up your extra-virgin olive oil within 12 weeks.
  • Occasionally smell your extra-virgin olive oil for rancidity.

If you’d like to read more you can visit Mary here, California Greek Girl 

Visit our friends Karen & Jennifer at Groves on 41 for fresh, delicious olive oil delivered right to your door!

Let’s Get Cooking with olive oil

Crab Stuffed Mushrooms

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  • 16 large white mushrooms, brushed with stems and gills removed*
  • Olive oil
  • 8 oz. cooked crab or lobster meat
  • 1/2 cup Panko breadcrumbs, divided
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup mayonnaise
  • 4 oz. whipped cream cheese, softened
  • 2 green onions, chopped
  • ¼ cup minced celery
  • 1 tablespoon finely chopped Italian parsley
  • ¼ teaspoon dried oregano
  • Sea salt and fresh ground pepper
  • ½ teaspoon garlic powder
  • ½ tablespoon lemon olive oil

Preheat the oven to 400°. Place a piece of parchment paper on a baking sheet and set aside.

Brush the outside of the mushrooms with a little olive oil and arrange on baking sheet.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayonnaise, cream cheese, green onions, celery, herbs, salt and pepper.

Stuff each mushroom cap generously with the crab mixture.Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.

Bake until the mushrooms begin to brown, approximately 15 minutes then broil for a 2 minutes until golden all over with crispy tops.

Serve immediately.

Choose mushrooms about the size of a half dollar.

 

Avocado and Asparagus Salad

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Serves:4

  • 1 lb. asparagus
  • 1 tablespoon olive oil
  • Sea salt
  • 5 oz. mixed salad greens
  • 1 cup cherry tomatoes, cut in half
  • 1 large Hass avocado
  • Orange Vinaigrette
  • ¼ cup White Balsamic Vinegar, champagne or white wine vinegar will work also
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • ½ cup Blood Orange Olive Oil
  • Sea salt and fresh ground pepper

Preheat broiler, cut the ends off of the asparagus, drizzle with the 1 Tb. olive oil and sprinkle with sea salt. Roast until lightly browned. Set aside to cool*.

Mix salad greens together with cherry tomatoes. Cut the avocado in half and remove the seed, scoop out the meat and dice then place into a small bowl.

Whisk together the vinegar, Dijon mustard and shallot, while continuing to whisk drizzle the olive oil in (tasting as you go). When you have a blend that tastes good to you, season with salt and pepper.

Toss the greens and tomatoes with a little of the dressing and place on a plate. Top with the avocado pieces and asparagus and top with a drizzle of the dressing.**

*If desired cook asparagus ahead of time, cool and refrigerate. Serve cold.

** If you have leftover dressing, place in a jar and keep in the refrigerator for up to a month.

Pork Scallopini with Leek & Caper Vinaigrette

Print
  • 1/3 cup all-purpose flour
  • 4-6 pork cutlets, pounded thin
  • Sea salt and ground pepper
  • ½ teaspoon garlic powder
  • Olive Oil
  • 2 large leeks, trimmed, washed and thinly sliced
  • 1 cup chicken stock or broth
  • 2 tablespoons capers, rinsed
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped flat-leaf parsley

Place the flour on a paper plate; season the cutlets on both sides with salt, pepper and garlic powder and dredge in the flour, shaking off excess.

Heat a large nonstick skillet over medium heat; coat the bottom of the pan with olive oil, adding more oil for the second batch if needed.

In two batches, sauté the cutlets until golden brown and just cooked through, 1 to 3 minutes per side. Transfer to a platter; tent with foil to keep warm.

To the same pan again coat the bottom of the pan with olive oil and sauté the leeks until soft and translucent.

Add the stock, bring to a boil and scrape any bits (fond) off the bottom of the pan. Simmer and reduce slightly (cook for about 3 or 4 minutes). Stir in the capers, lemon zest, lemons juice and parsley. Return the pork to the pan along with any juices that have accumulated, turn to coat with the sauce and until the pork has heated, 1 – 2 minutes.

Place the pork on a platter or individual plates, sauce with the leek mixture.

Meyer Lemon Cupcakes

1 1/2   cups all purpose flour

1 1/2   teaspoons baking powder

1/2      teaspoon salt

3/4      cup granulated sugar

2          teaspoons zest from Meyer lemon

1          cup plain Greek yogurt

4          eggs

2          tablespoons juice from Meyer lemon

1          teaspoon vanilla extract

1/2      cup citrus olive oil

 

Center a rack in the oven and preheat the oven to 350°.Line muffin tin with cupcake papers. Whisk together the flour, baking powder and salt.Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic.Add the yogurt, eggs, lemon juice and vanilla and whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil. Ladle the batter into the cupcake papers and bake 20-25 minutes or until a knife or toothpick inserted comes out clean. Top with whipped cream.

Easter Preview

 

Easter was always a time spent with lots of family,  lots of food and other things. This year will be hard on most people, not being able to get together, search for colored eggs or we always loved to play croquet in the big backyard. Whatever you do I’ve added some of my favorite recipes for you to enjoy.

Deviled Eggs

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  • 1 dozen large eggs, two weeks old
  • 1/3 cup mayonnaise, approximately
  • 1-2 teaspoon yellow mustard
  • 2 teaspoon red wine or sherry vinegar
  • ½ teaspoon finely chopped shallots
  • ½ teaspoon finely snipped chives, reserve some for the garnish
  • Sea salt and freshly ground pepper
  • Paprika or Smoked Pimenton (Spanish Paprika), optional

The shell of fresh eggs is tightly attached to the egg itself whereas older eggs the white inside has started to pull away from the shell, making them easier to peel. When peeling begin at the large end; with an older egg there will be a little air pocket there making it easier to get away from the white.

To hard boil, arrange eggs into a saucepan and cover with cool water. Over high heat bring to a boil and immediately turn the heat off and cover the eggs for 15 minutes.

Prepare an ice bath, a large bowl that will hold all the eggs, fill with ice and when eggs have finished cooking drain off the hot water and place eggs into the ice, cracking a bit of the shell as you do. Cover with cool water and let stand until completely cooled, 20 minutes or so. This step can be done a day ahead of time, after eggs have cooled refrigerate until ready to use.

Cut eggs in half lengthwise with a chef’s knife, not a serrated knife. Pop out the yolks into a mixing bowl. If you don’t have a plate for deviled eggs you can shred some radicchio or dark red lettuce onto a serving plate. If using the lettuce, slice a tiny piece from the round end of the egg so it doesn’t roll. Arrange egg whites cut side up on the lettuce.

Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mix ingredients together well. Add sea salt and pepper, to taste. If the yolks aren’t creamy enough add a little more mayonnaise. You can also adjust the mustard and vinegar to taste.

Place the mixture into a pastry bag or a plastic storage bag, snip a diagonal piece from the bottom corner of the storage bag and use as a piping bag. Pipe the yolk mixture or spoon into each egg white half, dividing evenly as possible between the eggs.

Sprinkle eggs with paprika and/or minced chives if desired. Serve immediately or refrigerate until ready to serve. If refrigerating, you’ll want to cover with plastic wrap; place toothpicks into egg whites around the outer edge of the plate and in the center to make a ‘tent’ with the plastic wrap so it doesn’t touch the egg yolks.

 

Oven Roasted Dijon Chicken

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4 servings

  • 2 teaspoons plus 3 tablespoons unsalted butter, at room temperature
  • ¼ cup panko
  • ½ cup toasted breadcrumbs
  • ½ cup Dijon mustard
  • 8 bone-in, skin-on chicken thighs
  • Sea salt and freshly ground black pepper

Preheat the oven to 425 ° and line a sheet pan, that will hold all the chicken pieces without touching each other, with aluminum foil.

Melt the 2 teaspoons of butter in a small skillet over medium heat. Stir in the panko and breadcrumbs, toast for a few minutes, stirring occasionally, until golden brown. Remove from the heat.

Mash in the remaining 3 tablespoons of butter into the mixture.

Season the chicken lightly with salt and pepper, then brush or slather the mustard mixture all over, then roll the entire piece of chicken into the breadcrumb mixture. Place the chicken on the baking sheet.

Roast for 25 minutes, or until the chicken is cooked through; an instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees. Depending on the size of the chicken pieces it may take less or more time to cook.

 

Honey Baked Ham

Print
  • 1 cup honey
  • ½ cup packed brown sugar
  • ½ cup apricot preserves
  • ¼ cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 ½ tablespoon allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon onion powder
  • 8-10 pound bone-in spiral cut ham fully cooked

Remove ham from refrigerator and let sit at room temperature for 2-3 hours.

Preheat oven to 325°.

Adjust oven rack to lowest position.

Whisk together honey, brown sugar, apricot preserves, apple dicer vinegar, mustard and spices in a medium saucepan. Bring to a simmer, stirring often, for about 1-2 minutes. Set aside.

Cut 2 pieces of foil that will wrap around the ham, Lay them in a baking pan crossing in the middle, one lengthwise and one crosswise, like a cross. Place ham on foil and brush ham all over with approximately 1/3 of the glaze, including in between slices. Tightly wrap ham and bake ham for approximately 10-13 minutes per pound.

Remove ham from oven and increase oven temperature to 400°.

Carefully unwrap ham from foil and spoon any juices from the bottom of the pan into the saucepan with the glaze, rewarm over low to medium heat then brush ham all over and in between slices with 1/3 glaze.

Leave ham uncovered and bake until the ham reaches an internal temperature of around 130°, approximately 10-20 minutes, spooning juices over ham every 10 minutes.

Remove ham from oven and spoon juices from bottom of pan again all over ham and brush with the last of the glaze, including in between slices.

Remove ham and loosely cover with foil. Let rest for 15 minutes before serving. Serve warm or at room temperature.

 

Potato Gratin

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This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes.
by Molly Stevens from Fine Cooking
Serves 8

  • 2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds
  • 2-1/2 cups heavy or light cream
  • Sea salt & fresh ground pepper, to taste
  • 4 oz. bacon
  • 3 medium leeks, white and light-green parts only, thinly sliced
  • 6 oz. grated Gruyère
  • 2 to 3 tsp. chopped fresh thyme
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 2 tablespoons unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside.

Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.

In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 tablespoons of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.

Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, thyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.

In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter.

Evenly scatter the topping mixture over the potatoes. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

 

French Apple Cake

Print

With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

Jenn Segal, Once Upon a Chef
Servings: 6-8

  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 2/3 cup granulated sugar, plus more for sprinkling over cake
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons dark rum
  • 2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith)
  • Confectioners' sugar (optional), for decorating cake

Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

In a small bowl, whisk together the flour, baking powder and salt.

Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay.

Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake.

If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

 

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