Homemade Meatballs

1 1/2lb ground chuck
1 lb sweet Italian sausage
1/2 cup flavored bread crumbs
1/2 cup plain bread crumbs
3-4 cloves garlic, minced
1 small onion, minced
2 eggs, beaten
1 tsp dried oregano
1 tsp dried basil

Mix it all together and form meatballs...I do ones a little bigger than golf balls. Place on baking sheets and bake at 350 F for about 35-40 minutes, rolling them around every 10-12 minutes.
Pretty simple...pretty garlicky, so if you are not a garlic fan (as you all know I am), reduce the amount! You can also use just flavored breadcrumbs instead of half plain, half flavored - I do that so I can use my own herbs.
If you like yours with cheese add about 1/2 cup of grated Parmesan to them before baking.

It's Grill Season!!!

There is nothing that I love more than food on the grill...any food.
We finally broke ours out on Sunday, and fired her up.
It was a pretty simple dinner: Baby greens salad with tomato, onion and avocado, rib eyes, portabella mushrooms, and potato and onions...I was not feeling well this past weekend, and this was as much as I could muster, but it was still delicious!

A couple of easy tips for grilling some veggies...
Portabellas, I just brush with a little olive oil (crushed garlic in there is always grand) and then grill on medium flame for a few minutes each side.
If you want to roast red peppers (unbelievable flavor) like those jarred ones you find at the store, simply place whole peppers on a hot grill and burn 'em, all the way around...seriously. Once they are completely charred, use a pair of tongs to transfer to a paper bag. Roll bag shut and let them steam for 10 minutes or more. Open bag, remove peppers, peel off charred skin and discard skin. Easy. You can do this under your broiler, too, although then it is easier to flatten the peppers down on a baking sheet, skin side up, and burn them that way.
Zucchini and Yellow squash, onions, peppers, eggplant, etc. can all be placed directly on the grill to roast.
A great way to do onions, that I learned from a friend is to take a whole onion and place on a square of tin foil. Make an "x" at the top (not root) end of it, place a pat of butter on it, salt and pepper, and then squeeze the juice of one lime over it. Fold foil over and wrap, place on grill, and let sit for about 30 minutes...this is to die for..ya gotta trust me! It makes a great side to grilled fish, lamb, beef, anything....yum.
Okay, I am getting carried away...more on grilling at a later date!

Fettucini Alfredo with Prosciutto and Asparagus

2 tablespoons extra-virgin olive oil
2 shallots, minced
1 teaspoon minced garlic
1 cup heavy cream
Salt and freshly ground pepper
1/4 pound prosciutto, julienned
1 cup chopped asparagus, roasted* and chopped
1/2 cup freshly grated Parmigiano-Reggiano
1 pound fettuccini
Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and asparagus and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.

In a large pot of boiling salted water, add fettuccini and cook until al dente. Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste.

*To roast asparagus, see my previous post.

I have made a lot of variations of this dish....sometimes I do it with chopped broccolini, sometimes with peas, sometimes with bacon...it really depends on what I have on hand!

Chicken Soup

I rarely buy chicken soup - I usually have some homemade on hand that I can take out of my freezer and heat. This is best with stock you have made yourself, (which I also freeze) but you can, of course, use store-bought.

• 1 tbsp. unsalted butter
  
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 6 cups chicken stock
• 2 cups water
• 2 cups chopped, cooked chicken
  
• 1 small bay leaf
• 1 tsp dried basil
  
• 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
  
• 1/2 tsp dried thyme
• 1/2 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp each salt and pepper
• 1 1/2 cups chopped carrots
• 1 cup chopped celery
• 1 cup fresh spinach, chopped
  

Melt butter in a large pot. Add onions and garlic, and cook until softened, about 3-4 minutes. Add stock and water and bring to a boil.

Reduce heat and add the chicken, herbs, and spices. Bring to a simmer and continue to simmer, uncovered, for about 1 hour.

Add the veggies and continue cooking, still uncovered, for another hour, or until veggies are tender.

Add cooked egg noodles (I tend to like mine really noodley), or you can add cooked rice, instead.
I have also done this with farafelle noodles, or whatever other kind I may have on hand. I even added linguine once!

If you are going to freeze, it is best not to add the noodles, although, I have done that, too!

Spring has Sprung

Ahhh...spring is finally making an appearance. Much to my delight, there is a small bunch of chives growing in our front garden. I don't know how we missed them last year, but this year, there they are, amidst the flowers and the shrubs. Sweet.

I am getting ready to get down to my other property and confiscate the herbs I have planted there...tarragon, oregano and thyme. All of these herbs are wonderful perennials, and there is nothing that I enjoy more than cooking with fresh herbs. Along with these, I always plant some basil - I usually do a sweet, green one and also a purple one - and of course, parsley and cilantro...love it love it love it.

This year, I think I will do some fresh sage, also.

The beauty of planting a lot of herbs, is that they also bloom...chives with a purple flower, my oregano and thyme with white...they look very pretty in a garden, along with being yummy.

I also dry all of my herbs - when they start to get a little leggy, or the season is coming to a close, I take stems of them and hang them upside down until they are dry. Then, simply crumble herbs onto a plate and store in jars. This way, I can enjoy them all year long.


The seeds that I started indoors are all doing well...a few different tomato varieties, some different colored bell peppers, etc. Still a few weeks away from planting them around these parts, but that's okay!

If you are not cooking with fresh herbs, you are missing out on a whole world of flavors. And you don't need a large area to plant them; in fact, they do really well in a container garden. Even in a small area or containers, you can do not only herbs, but some leaf lettuce, arugula, and even tomatoes!

Try planting something this year! There is nothing more rewarding than watching it all grow and then being able to create wonderful dishes with it!

Steak au Poivre

• 2 8-10oz Boneless rib-eyes, appx. 1-inch thick
  
• 1/2 Tablespoon kosher salt
• 1 Tablespoon whole black peppercorns, crushed. (or coarsely ground will work)
• 1 Tablespoon vegetable or canola oil
• 1/3 Cup shallots, finely chopped
• 1 Clove garlic, finely chopped
• 1/2 Stick unsalted butter, cut into 4 pieces
• 1/2 Cup brandy
  
• 3/4 Cup heavy cream

Preheat oven to 200

Let steaks sit out about 1/2 hour & pat dry. Season both sides of steaks with black pepper & kosher salt, pressing them into the steaks.
Heat a heavy skillet - cast iron works best - on medium-high heat about 2-3 minutes & add oil.
Pan sear steaks, turning over once, 3 to 4 minutes per side for medium rare.
Transfer steaks to an oven-proof pan & place in oven to keep warm.
If there is fat left in skillet, drain, and return pan to medium heat. Add 1/2 of butter (2 pieces),
shallots & garlic & brown, being careful not to burn.
Add brandy (be careful here! It's alcohol & might flame up!). Bring to a boil, stirring, until the liquid is reduced to a glaze, about 4-5 minutes.
Add heavy cream & continue to stir, adding remaing butter (2 pieces) one piece at a time, until incorporated. Reduce to about 1/2, appx. 4-5 minutes.
If there are juices in the steak pan - go ahead & add them back to sauce as it's reducing.
Transfer steaks to dinner plates & spoon sauce over each steak.

Marinated Mushrooms

These homemade 'shrooms are fantastic!

• 2 lbs white mushrooms
• 1/2 of a Red bell pepper, sliced into very thin strips
  
• 1/2 Cup red wine vinegar
• 1/3 Cup water
• 2 Tbsp canola oil
• 1 tsp Sugar
• 1 Tbsp finely chopped onion
• 1 Tbsp finely chopped parsley
• 1/2 tsp dried basil, crushed
• 2-3 Garlic cloves, finely chopped
• 1/4 tsp each of salt & pepper

Place all ingredients EXCEPT mushrooms & red bell pepper into a large saucepan & bring to a boil.

Add mushrooms and pepper & bring to a boil again.

Reduce heat & simmer uncovered for 10 minutes.

Cool and refrigerate for at least 3 hours before serving.
(makes about 3 cups)

Chataeubriand, Ceviche, Arugula Salad and more

So this was the birthday dinner I made for the love of my life...

We started off with Sidecar cocktails - new to us both, even though we've both bartended at one point. I did not frost the glasses, though next time, I might. And I used cherries, not the lemon peel, for garnish. Oh so easy, very potent, and Deeeelicious!

For the appetizer, I did my own combo on a few ceviche recipes that I'd found...I've never made it before, so I used ingredients that I knew we both liked. And really, technically, it's not even ceviche, since I heated the shrimp, but I was short on time, and the results were out of this world!

Shrimp Ceviche

• 1 lb. raw shrimp, peeled and deveined (I used 31-40 count)
  
• 3/4 Cup freshly squeezed lime juice
• 1/4 Cup finely chopped red onion
• 2/3 Cup finely chopped, seeded tomato
• 2 Avocados, diced
• 1/4 Cup chopped cilantro
• 2 Tbsp. Olive oil
• 1 Tbsp. minced jalepeno
• 1/4 tsp. cumin
• 1/8 tsp. cayenne pepper
• 1/2 tsp. salt

Bring a medium-sized pot of water to a boil. Add shrimp & immediately shut off heat. Cover pan for 3 minutes. Drain shrimp, plunge into ice water and then drain again. Pat shrimp dry.

Place shrimp and lime juice in a glass bowl and marinate for about 3 hours in the refrigerator.

Drain lime juice - RESERVING IT in another dish.

Gently add the remaining ingredients to the shrimp. Add back some of the reserved lime juice (I used about 1/4 cup). Refrigerate for another hour or two.

I served it in big,blue martini glasses!


Arugula and Avocado Salad with Tomato-Cumin Dressing

Dressing:

• 1/4 Cup freshly squeezed lemon juice (2-3 lemons)
• 1/4 Cup tomato juice
• 2 tsp. ground cumin
• 1 Garlic clove, minced
• 1/2 Cup coarsely chopped cilantro
• salt & pepper to taste
• 3/4 Cup extra-virgin olive oil

In bowl, whisk together all ingredients, EXCEPT olive oil.
Slowly whisk in olive oil, adding it in a tiny, steady stream, until it is incorporated.

This makes about 1 1/2 Cups of dressing & can be made a day or two ahead of time.

Salad (for 2):

• 3-4 Cups Arugula
• 1 Large grapefruit, peeled and sectioned (make sure to remove all of the white pith)
• 2 Avocados, sliced
• 2 Slices of red onion, cut paper-thin
  
• 12 Nicoise olives
• Kosher salt, to taste

Divide everything evenly into 2 bowls & top with dressing.

YUM!

I tried a new recipe for the baked baguettes, and they didn't rise so hot with the second rising. I would try them again, though! My love still ate them. (He's a doll when he wants to be)!

For the fiddleheads, I removed them from their vacuum-packed home in my freezer, added garlic cloves that I'd roasted, and tossed them with a little butter, salt & pepper. (In case anyone is wondering where the hell I got the fiddleheads from, it was from a store in Maine that ships them fresh & I, unfortunately, do not recall their name right now. I will look into it).

For my very first attempt at Chateaubriand, I consulted the Food Network and tried this recipe from Emeril.

I only used a 2 1/2 lb roast ($40.00), which was plenty for the 2 of us, for dinner, leftovers the next day, and sandwiches the next night!

Important: I happened to catch an episode of Good Eats with Alton Brown on beef tenderloin, so I did modify Emerils actual cooking of the roast! After searing it, I let the beef rest about 15 minutes, loosely tented with aluminum foil.
I then oven-roasted it, with a probe thermometer, & took it out at exactly 135 F.
I then foil-tented it again, letting it rest for another 25-30 minutes.

Let me just tell you, this was the BEST - perfectly medium-rare, all the way through!

I followed the sauce recipe to a T - except that I didn't bother straining it - and it was delicious!
Seriously!

As for the potatoes, I did tiny red potatoes that I sauteed on the stove in little butter, salt & pepper, first. I then finished roasting them in the oven, while the beef sat for the second resting.
I tossed in some freshly chopped parsley before I served them & they were wonderful.

For dessert, I did a cracked chocolate cake that was - still is! - divine. I am not much of a baker - as most of my friends will attest to - but this one came out beautifully.

I topped it with a rasberry sauce that I made, from frozen rasberries, confectioners sugar and lemon juice. (about 1 1/2 cups frozen rasberries, 1/4 cup confectioners sugar, and 2 Tbsp. freshly squeezed lemon juice).
And of course I made freshly-whipped cream in my Kitchen-Aid mixer...added just a touch of confectioners sugar & almond extract to the heavy cream..it was the ideal topper!

So that's it! I am so sorry I don't have any pix - I truly wish, in my cooking frenzy, that I would have remembered! (but I didn't).

Bon Appetit!

Ciabatta Bread

You will need to make the sponge 1 day ahead of time!

SPONGE:

• 1/8 tsp. active dry yeast
• 2 Tbsp. warm (105-115 F) water
• 1/3 cup room-temperature water
• 1 cup bread flour

In a small bowl, stir together yeast & warm water.
Let stand 5 minutes until creamy.
Pour into a larger bowl and add room-temp water & flour.
Stir for 4 minutes.
Cover bowl with plastic wrap & let stand at room temperature for at least 12 hours and up to 1 day.




BREAD:

• 1/2 tsp. active dry yeast
• 2 Tbsp. warm (105-115 F) milk
• 2/3 cup room-temperature water
• 1 Tbsp olive oil
• 2 cups bread flour
• 1 1/2 tsp salt

In small bowl, stir together yeast and milk & let stand 5 minutes until creamy.
In electric mixer bowl, with dough hook, mix together milk mixture, sponge,water, oil and flour at a low speed just until flour is moistened.
Mix at medium speed for 3 minutes.
Add salt & stir 4 minutes more.

Place dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours.
DOUGH WILL BE VERY STICKY.

Place dough on a well-floured surface and cut in half.

Place 2 pieces - appx. 12 x 6 in - of parchment paper on baking sheet & dust generously with flour.

Place each half of dough on prepared parchment paper and form into irregular 9-inch ovals. Dust tops with flour. Cover loaves with a dampened cloth-towel & let rise at room temperature until almost doubled, about 1 1/2 to 2 hours.

45 minutes before baking bread, preheat your oven stone, on the lowest rack in oven, at 425 F.

Bake each loaf for 22 minutes or until golden.





This is a rustic, Italian bread, so it is not a light, fluffy bread!
It is terrific alone, or top slices with olive oil and grated parmesan.
Slices toast beautifully on the grill or under your broiler...brush on garlic & olive oil first..Yum!
Or try roasted tomatoes on it with some onions and fresh basil...the possibilities are endless!
Enjoy!

Beef Carpaccio and Tomato Salad

A friend called me yesterday from North Dakota and was looking for a couple of recipes, so it got me thinking that I'd share them while they are in my head. This guy is also a great cook and gardener - and we unfortunately only get to see him about once a year. The last time he was down, he and my guy bought this beautiful Prime Rib roast for me to cook and I ended up overcooking it. In my defense, we'd had a lot to drink that day but I was literally in tears, nonetheless. Ruining a Prime Rib is, in my eyes, grounds for a hanging. The guys were awfully nice about it, but it still bothered me for weeks. Actually, it still bothers me. And although I really can cook a Prime Rib roast (I highly recommend a professional probe thermometer to do this, so you don't have to keep opening the oven door to check on it...that just screws with the oven temp) I will not be sharing that particular recipe today.

I have been longing for summer & gardens & such, so a fresh tomato recipe is a good way to jump start the season. Most stores carry vine-ripened tomatoes all year long now. And Carpaccio - well - I just love it. Just make sure the meat is really fresh.

BEEF CARPACCIO

• 1 8-10oz piece of beef tenderloin
  
• 1/2 cup of extra virgin olive oil
• 1-2 cloves garlic, cut into thin slices
  
• fresh basil, chopped
• salt & freshly ground pepper

Appx. 4 servings

Wrap the beef in plastic wrap & freeze for about 2 hours. You want it to be firm enough to
slice thinly, but not frozen solid! Remove from freezer (and plastic) and slice as thinly as
possible, preferably with a meat slicer. If you do not have a meat slicer, you can slice as
thinly as possible and then place in between sheets of plastic wrap & pound until paper-thin.
Arrange 4 slices per plate, fanning them out so that they are in a single layer.

Heat olive oil in a sautee pan & add garlic slices...you want to toast the garlic until it's golden
but be careful not to burn it. Toss in chopped basil & then drizzle a little of the olive oil mix over each plate of beef, making sure to get a little garlic & basil on each serving.
Sprinkle with salt & pepper and serve.

This is also really nice over a fresh layer of arugula or spinach.

Vine-ripened Tomato Salad

• 4-5 vine-ripened tomatoes, cut into wedges
• 1/2 red onion, sliced thinly
  
• 1-2 cloves of garlic, minced
• 1 handful fresh basil, slice into thin strips
• 1 tsp. fresh or dried oregano
• 1/4 cup extra virgin olive oil
• 1/8 cup balsamic vinegar
  
• freshly ground pepper

Toss everything together in a bowl & let marinate for an hour or so. You will notice that I
did not include salt & that is because you do not want to add it until you are going to serve
it. Salt will start to break down the tomatoes & will make the salad runny if you add it too
soon.

If you have freshly grated parmesan, you can also sprinkle some of that on top, right before
serving.