Category Archives: Food

Braised Lamb, Veal or Beef Shanks

Warm, hearty shanks usually like a long cook in the oven, these are done in an Instant Pot or pressure cooker and take only a few hours. Sauté the shanks and the vegetables and then set the timer, take a nap or have a glass of wine and relax, let the cooker work its magic. A great dish for any special occasion or holiday.

 

Braised Lamb, Veal or Beef Shanks

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  • 5 sprigs of fresh thyme
  • 2 dried bay leaves
  • 4 lamb, veal or beef shanks (make sure they will fit into your pot or have the butcher cut them for
  • you
  • Sea salt and fresh ground pepper
  • 2 - 3 tablespoons sunflower or olive oil
  • 1 medium onion, about the size of your palm cup onion, finely diced
  • 1 garlic clove, minced
  • 3 large stalks celery, finely diced
  • 2 medium carrots finely diced
  • 2 ½ cup dry red wine
  • 2 cups chicken stock
  • 1 large can crushed or peeled and chopped tomatoes
  • 2 tablespoons tomato paste

Place the thyme and bay leaves into a piece of cheesecloth, close by tying the ends of the cheesecloth together. This is your bouquet garni. Set aside.

Set your Instant Pot to sauté and add a little sunflower or olive oil.

Dry the shanks with a cloth or paper towels, season with salt and pepper.

Brown the shanks on all sides, then set aside. Add the onion, garlic, celery and carrots and sauté until the onions start to turn translucent. Add wine, stock tomatoes, tomato paste and bouquet garni. Stir well, snug the shanks into the liquid until they are completely or nearly covered with liquid.

Close and set the vent to seal. Set the Instant Pot to Manual pressure cook high for 50 minutes. Let the pot naturally release pressure, 20 min. or so.

Remove the shanks and set them aside on a plate and keep warm by covering with foil.

Strain the liquid squeezing out as much liquid as possible. Measure liquid and for each cup of liquid, make gravy in the Instant Pot using the following method.

Per 1 cup of liquid:

1 ½ tablespoons of butter or olive oil

1 ½ tablespoons all-purpose flour

Melt butter or oil in the pot on sauté, whisk in flour and let cook, while continuing to whisk until the flour turns slightly browned.

Remove as much fat from the cooking liquid as possible; slowly add the liquid into the flour mixture while whisking. As the liquid begins to thicken add more liquid and whisk until the gravy is thick, taste and season with salt and pepper. If gravy is too thick, add a little stock or water until it’s the consistency you like, it should be on the thinner side for this dish.

Serve atop a good helping of mashed potatoes or polenta.

If you’d like to serve the cooking vegetables, remove bouquet garni and stir the vegetables into the gravy.

Citrus Season!

 

 

Nutritious and healthy we all know that citrus fruits are high in vitamin c which helps your immune system; they are loaded in plant compounds that have various health benefits, including anti-inflammatory and antioxidant effects. They contain B vitamins, potassium, phosphorous, magnesium and copper as well. A versatile fruit they can be made into jams, jellies, drinks and savory or sweet dishes or just eaten out of hand. Try this Roasted Chicken with Lemon and Herbs along with Melissa’s Dutch Yellow Potatoes for a tasty, comforting dinner.

Lemon Herb Roasted Chicken With Dutch Yellow Potatoes®

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  • 1 Meyer lemon, zested and juiced
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon minced fresh thyme
  • Sea Salt and freshly ground pepper
  • 1 large onion, rough chopped
  • 2 small carrots, rough chopped
  • 1 stalk celery, rough chopped
  • 4 sprigs Italian flat leafed parsley
  • 1 bag Melissa’s Dutch Yellow Potatoes®, cut in half
  • ½ cup chicken stock

Preheat the oven to 425° and place the rack in the lower third of the oven.

Mince the lemon zest and mix with the butter and minced thyme.

Rinse and pat the chicken dry. Slide half of the butter mixture under the skin and the rest over the chicken, season with salt and pepper.

Scatter the onion, carrots, celery and parsley over the middle of a roasting pan*. Place the chicken on top of the vegetables and place the potatoes around the chicken.

Roast for approximately 50 minutes, using a probe type or instant read thermometer placed into the thigh and it should read 165° - 175°. Let the chicken rest in the pan for 15 minutes. Remove to a cutting board, remove vegetables from pan and place the pan over a medium high heat. Add the stock and scrape any bits from the bottom of the pan, reduce the liquid to about ½ and serve along with the chicken.

Use a roasting pan with no more than 2” sides

Late Summer/Early Fall Menu’s

While it’s still pretty hot out in So. California it’s hard to go into the kitchen to cook. Here are some light recipes that are quick and easy to prepare. Mangia!

Spinach Salad, Traditional

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Serves 2

  • 6 ounces baby spinach, washed and dried well
  • 1/4 small or medium shallot, minced
  • 2 pieces thick-sliced bacon, finely diced
  • ¼ cup Champagne Vinegar, or Red Wine Vinegar
  • 1/2 teaspoon smooth Dijon mustard
  • Sea salt and freshly ground black pepper, to taste
  • 4 large white mushrooms, thinly sliced
  • 2 large egg, hard-boiled, chilled, peeled and thinly sliced

Remove any stems from the spinach and place in a salad serving bowl.

In a heated sauté pan add bacon and cook until crisp, drain on paper towels. Remove all but 2 Tb. of bacon grease and add vinegar, whisk in Dijon mustard and taste for seasoning. Pour over salad and toss quickly, scatter with mushrooms and eggs.

Serve while still warm.

Roasted Tomato & Goat Cheese Flatbread with Artichoke Pesto

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  • 1 jar artichoke hearts, 12 oz., drained
  • 1 cup walnuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, peeled
  • 1/3 cup lemon juice, to taste
  • 1/2 cup olive oil, to taste
  • 1/4 cup minced fresh parsley
  • Salt and pepper, to taste
  • 1 pizza dough
  • 1 large heirloom tomatoes or ½ basket cherry tomatoes, cut in half
  • 4 ounces soft goat cheese

Drain the artichoke hearts. If they are marinated in oil, you can omit draining the hearts and adjust the oil measure downwards appropriately.

Add the artichoke to the food processor with the nuts, cheese, and garlic and pulse until you have a paste. Add in the lemon juice and with the motor running, drizzle in the olive oil. Scrape down the sides of the processor as needed and pulse until you have a uniform paste-like consistency.

Taste and season with salt, pepper, oil, and lemon juice to taste.

Heat oven to 450°. Roll pizza dough out to desired shape, place onto parchment lined baking pan. Brush 1” of the edge of the pizza dough with olive oil, spoon on the artichoke dip to the remaining dough, top with tomatoes, goat cheese and bake for 12 – 15 minutes.

Spinach Bacon Cheese Puffs

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Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling. These are great appetizers that you can put together ahead of time and bake off as needed.

Yield: 10 puffs

  • 4 ounces cream cheese, softened
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried dill
  • 2 packed cups chopped fresh spinach
  • 3/4 cup crumbled feta
  • 3 slices crispy cooked bacon, crumbled
  • Sea salt and fresh ground black pepper
  • 1 sheet frozen puff pastry, thawed and cut into 10 squares (cut on a floured board), Keep the pastry cold until ready to use.
  • 1 tablespoon butter, melted

Preheat oven to 400°. Grease round or square muffin pan.

Place the cream cheese into a food processor, add egg, oil and dill and pulse until combined.

In a separate bowl mix the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper and stir until combined.

Line the muffin pan with the pastry squares, stretching them out a little if needed; press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.

Lightly brush with the melted butter.

Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

Bird's Nest Pesto With Stuffed Tomatoes

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  • Pesto
  • 1/2 cup pine nut -- lightly toasted; plus, some for garnish
  • 1 clove garlic -- peeled
  • 2 cups basil leaf -- loosely packed
  • 1/2 cup Parmesan cheese -- grated
  • Salt and pepper
  • Tomatoes
  • 11 ounces goat cheese -- room temperature
  • 1/4 cup heavy cream
  • Salt and pepper
  • 6 small tomatoes -- plum
  • Olive oil
  • 1 pound spaghetti -- or angel hair pasta

Pesto

In a food processor, rough chop pine nuts and garlic. Add basil and process using pulse until the leaves start to break down. Add the cheese and blend until you have a rough paste. With machine running add olive oil to emulsify. Season with salt and pepper.

Preheat oven to 425° and put a pot of water on to boil for the pasta.

Mix the goat and Boursin cheese with enough cream to make it soft and spreadable. Season with salt and pepper.

Cut the tops off of the tomatoes and scoop out the insides. Lightly salt and place, cut side down, on paper towels to drain for 20 min. Spread a little pesto on the inside of the tomato and fill to the top with the goat cheese mixture. Place in a lightly oiled baking dish. Drizzle a little olive oil over each one and bake until they start to shrivel, and the cheese is lightly browned, about 20 min.

Cook the pasta until al dente, reserving about 1 cup of the cooking water.

Transfer to a large serving bowl and toss with the pesto, adding a bit of the pasta water if necessary, to loosen the pesto. Plate the pasta and add a tomato in the center. Top with a sprinkling of toasted pine nuts.

Sea Bass Provençal

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  • Olive oil
  • 1 small leek, cut in half and then into half moons
  • 1 clove garlic
  • 1 small can whole tomatoes, drained and chopped or 2 large fresh garden tomatoes
  • ¼ cup dry white wine
  • 2 teaspoons fresh thyme
  • ¼ cup Greek olives, halved
  • 1 teaspoon capers, drained
  • 4 4 ounce Sea Bass fillets, or any white fish

Heat a medium sauté or saucepan. Add enough oil to coat the bottom of the pan, add onion and sauté until lightly translucent. Add garlic and stir for about a minute. Crush or squish tomatoes and add tomatoes and remaining ingredients except the fish then simmer about 10 minutes. Set aside and keep warm.

Heat a large sauté pan over medium heat; add enough oil to coat the bottom of the pan. When oil is hot carefully place dried fish fillets into oil, it should start to simmer right away. Cook about 3-4 minutes and turn carefully for another 4 minutes.

Serve with sauce.

French Apple Cake

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  • 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.

 

 

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 ….

 

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

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  • 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.

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

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  • 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.

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

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  • 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

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  • 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

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  • 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.

 

 

 

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

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  • 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

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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.

 

Tuscan Bean Soup

So have you been baking all that bread? Well, now you need something to go with it. Here’s my recipe for Tuscan Bean Soup using pantry items from my first book ‘What’s In Your Pantry’.

Tuscan Bean Soup

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There are as many recipes for Tuscan Bean Soup as there are Italians, everyone makes their soup slightly different. Sometimes I like to use an immersion blender and mash some of the soup when it’s finished. Serve with lots of crusty bread and fresh butter.

  • 2 tablespoons olive oil
  • 1 onion, minced
  • 1 clove garlic
  • ¼ lb. pancetta, chopped
  • 1 stalk celery, minced
  • 1 carrot, minced
  • 1 tablespoon tomato paste
  • 1 qt. chicken or vegetable stock
  • 2 cans cooked cannelini beans, white kidney beans will do
  • 1 small can chopped plum tomatoes
  • 1 leftover rind of Parmigiano-Reggiano
  • 2 tablespoons Italian seasoning, ground or crushed
  • ½ bunch fresh sage, chopped
  • 2 sprigs Italian parsley, chopped

Heat a Dutch oven over a medium high heat, add oil and when hot, sauté onions until lightly translucent. Turn down the heat to medium; add garlic and pancetta, stir to cook but do not brown the garlic.

Stir in the celery and carrot, season with a pinch or two of salt and pepper; cook, stirring occasionally until the vegetables are soft. Add the tomato paste and stir until the vegetables are well coated.

Add the stock, beans, tomatoes, cheese rind and seasonings. Bring to a boil, turn down to a simmer and let the soup simmer for at least 30 minutes. The cheese rind should have melted into the soup, but, if there is still a hard piece left, remove it and season to taste with salt and pepper.

Serves 4.

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