Pureed Beets With Yogurt - A Mediterranean dish

Ok, I admit, beets aren’t for everybody. They are a love or hate thing. It also depends on your childhood if you ask me. My experience with beets was the stuff in the can. Yuck! Well, as I have aged and started to dabble more in the kitchen, I am learning new recipes that really highlight the earthiness of the beet without just eating pure beets. Anyway, this recipe is my wife’s favorite and comes from Ottolenghi’s book, Jerusalem. This recipe serves 6.

1. Roast 2 lbs of beets until tender. About an hour in a 400 degree oven OR you could use my Roasted Beet recipe which adds another layer of flavor to the dish. Allow to cool down.

2. In a food processor, add the beets, 2 cloves of garlic crushed, 1 small chile chopped, and 1 cup of Greek yogurt. Blend into a paste.

3. Put mixture into a mixing bowl and stir in 1 1/2 TBSP of date syrup. I used maple syrup as I can’t locate date syrup in my stores. Add 3 TBSP of olive oil and 1 tsp of salt. Adjust for your taste.

4. Put in a serving dish and spread. Add some green onions, toasted hazelnuts and feta or goat cheese for garnish, if desired.

Eat.Drink.Savor.

French Onion Soup - One Way

Nothing like a hearty soup to warm the soul like French Onion. In most cases, it really can be the main dish since it is very very heavy. With all that cheese, bread and onions, it is hard to eat much else. We don’t make it often at the house but when the craving strikes..

This is a recipe from Julia Child and it is really geared for speed. Other recipes I make are more long and drawn out to get that onion just right. Cook’s Illustrated has some great methods, so you can check them out too or make this recipe your own. This makes about 6 servings.

1) Add 2 TBSPs butter and 1 TBSP oil to a pot. Melt over medium - low heat.

2) Add 1 1/2 pounds of sliced onions to the pot. You can use normal yellow/Spanish onions. You can add sweeter onions but they might get too mushy. Add a few sprigs of thyme or other herb. I like throwing in a bit of savory here or use a TSP of my poultry seasoning. Add about a 1 TSP of salt and a dash of pepper, if desired.

3) Cover the pot and cook for 10 minutes. Stir occasionally. The key is to cook the onions slowly to carmelize them not burn them. It is ok and desirable to get a nice fond on the bottom of the pot. The goal in this stage is to get the onions softened.

4) Uncover and cook for about 25 minutes until the onions are golden brown. Keep stirring! Remember you need to monitor your heat and the onions. No burning them!!

5) Add 5 cups of HOT chicken stock. Now simmer for about 10 minutes or longer. Your soup is done. Adjust for taste with salt and other seasoning.

6) SERVING - In each bowl, add a large crouton of bread, 1-2 TBSPs of Swiss cheese. Ladle soup on top. Now add a layer of cheese. Put on a baking sheet in a 400 degree oven for about 25 minutes until the cheese is melted and starts to brown a bit.

OH HEAVEN!!

Nosh Tips - Play with your choice of onions, stock and cheese. For even more luxury, add a shot of wine, Cognac or bourbon to the soup. You can get very creative here. One thing you notice is that unlike other recipes, the bread and cheese is put in first vs. floating on top. Such a challenge to eat it that way if you ask me.

Eat.Drink.Savor.

My Ragu Bolognese

Ah, the meat sauce, the Sunday Gravy… So many variations and so much debate over what is a proper Ragu Bolognese. In fact, there is an official designation protected by the Italian Academy of Cuisine. Well, this is America and we often stretch things, don’t we? You can even play around with my play around of a recipe. I suggest that this sauce is a great way to use up extra scraps of meat and bones that you have lying around. Here goes!

1) Make a sofrito or mirepoix which is 2 carrots, 2 celery stalks and 1-2 onions, diced. Cook slowly in a fat of your choice, I like to use diced pancetta or bacon. Make sure it is soft and translucent. Add a small can of tomato paste and cook for a few minutes.

2) Add 1-2 cups of wine, and cook down a bit to concentrate. Now add 1-2 pounds of meat. Most people will use ground beef or a meatloaf mix here. Cook down a bit to where there is little liquid left in the pot. What about seasonings? I omit the salt and pepper until the end as I want to make a determination then.

3) Add 2 28oz cans of San Marzano or plum, whole and peeled tomatoes to the pot. I use a potato masher to crush them a bit. My secret ingredient is to add a few beef bones and 1-2 cups of beef or chicken stock.

4) Simmer uncovered for about 2-4 hours. The longer the better, TRUST ME!!! The sauce will concentrate beautifully over that time. Serve with penne, ziti or shorter pastas.

Eat.Drink.Savor.

Dutch Oven Braised Turkey Breast

I love this recipe because it can be made into a one-pot meal. I used a few turkey breasts (boneless) that I portioned from a whole bird. I had about 4 lbs but you can use various sizes, just keep an eye on that internal temp, that’s all. You will need a Dutch oven for this or you can do it in a saute pan and a regular ovensafe pot.

1) Dice up some bacon and render some fat, about 2 TBSPs worth. You can interchange butter, oil or other fats. Make sure the fat is hot. Pat the turkey breasts so that they don’t have moisture. Put them in skin side down and brown them for about 3-4 minutes. Flip and do the other side.

2) Take out turkey breasts and put them aside. Add 2 large onions, chopped into large pieces in bottom and some sprigs of your favorite herbs . Add a splash of wine to deglaze the pot for a few minutes. Now put the turkey breasts on top of the onions. Add 1/2 C. of chicken stock. Cover and put in a 325 degree oven for about an hour.

3) After an hour, take pot out of oven. Take turkey breasts out. To the pot, add 2 potatoes, chopped, 1 celery stalk, sliced thick and 2 carrots sliced thick. Mix the vegetables into the cooking liquid. Add seasoning if desired. Put breasts on top of the vegetables and cook for about another hour. The breasts are safe to eat at 165 degrees internal temp.

4) Remove the pot from the oven. Take out turkey breasts and let them rest on a carving board for at least 15-20 minutes. With a slotted spoon, remove vegetables on put in bowl, cover. You have the option of making a gravy from all this wonderful liquid leftover if desired.

Eat.Drink.Savor.

Pommes Anna - Potato Cake

Up for a challenge? Well here it is. 2 ingredients, that’s it! Well, not really. The problem to conquer is the cake, molding it, and having it come out in one piece. I recommend a 8” diameter oven/stove-top safe skillet or pot as it will build a compact and tall cake. Larger diameter is ok but it will be a little harder. This is a Julia Child recipe that I adore and make 1x per year. It is heavenly and well worth the effort. This recipe serves 4-6.

1. Preheat oven to 450 degrees, middle to lower rack.

2. 3 lbs russet potatoes, yes more starch the better. If possible, pick out potatoes all the same size. Peel and slice 1/4- 1/8” thick. Don’t wash. You want that starch to help you bind the cake. Dry the potatoes with a paper towel and have at ready.

3. 1/2 lb butter (2 sticks). Melt and clarify it. If you want to skip the clarification, buy some ghee. Layer 1/4” of clarified butter in pan/pot over medium heat. Once butter is hot, get ready.

4. READ THIS A FEW TIMES. Quickly, put one potato slice in middle, then in a clockwise pattern lay overlapping slices in a circle around the one in the middle. And continue to build out larger circles until you reach the edge. Drizzle a spoonful of butter on this layer and if desired, sprinkle some salt and pepper. Do the same thing for the next layer but build a circle of potatoes counterclockwise. Keep repeating this procedure until you run out of potatoes switching back between clockwise and counterclockwise. Make sure you shake the pan/pot from time to time so potatoes don’t stick to bottom.

5. Take a smaller pan or pot, butter/oil the bottom. Now use this to push down hard on the potatoes. Cover the pot and put potatoes in the oven. Put a pan underneath in case any butter spills out. No need to have a fire in your oven… Anyway - Cook 20 minutes.

6. Take a smaller pot/pan and push down on the potatoes again. Cook, uncovered 25 minutes. Press down again toward the end of the baking.

7. Take pot out of oven and carefully, tilt the pot/pan to drain any excess butter. Run a spatula around the edge of the potatoes. Shake the pan. Now do you best with this and the rest of the recipe.

8. Unmold the cake. Safely, take a flat plate or cooking pan, cover the pot. Invert pot. If any potatoes stick, do you best to mold back into the cake.

9. If desired, you can add cheese, sour cream and other accents.

Eat.Drink.Savor.

Shrimp Gumbo

I often repeat myself but Southern cuisine is the epitome of comfort food. It calls to me! I love soups, stews and chowder especially during cold weather. I have a base recipe I use from Paula Deen and play off of it. Here it is:

1) Saute (with a little oil) 1 C. of okra, chopped over medium heat for 5 minutes. The key is that you don’t want slimy okra in your gumbo. Set the okra aside.

2) In a large saucepan, you will make a roux, 3/3 TBSP of butter to flour. Melt the butter over low to medium heat. Slowly sprinkle in the flour and whisk. You will cook this until it is a light brown and has a pleasant nutty aroma. Make sure you constantly stir or it will burn.

3) To the pan, add 1 onion (your choice) chopped, 1 bell pepper (your choice of color) chopped, 2 cloves of garlic chopped and cook for a few minutes.

4) Now add high quality broth/stock, 4 C. I use lobster or shrimp but you can use chicken. Add 1/4 lb of precooked smoked sausage sliced, 1 tsp of Cajun/cayenne seasoning and a little salt and pepper for taste. Bring to a boil, then lower heat to a slight simmer, cover and cook for about 20 minutes.

5) Add 1 lb of large shrimp, either 16/20 or 21/25 in the pot and cook for 5 minutes until shrimp turns opaque. Serve over white rice. This recipe serves about 4-6.

Nosh Options: You can cook that roux longer but you have to be very careful. If you want a thinner/thicker end product, play with the ratio of butter to flour , either 2/2 or 4/4. I like some color in my food so I would add 3 different colors of pepper but keep the same amount to equal 1 pepper. Andouille or some other cajun sausage is recommended to keep it authentic but in a pinch use smoked kielbasa or chorizo which are already cooked. Add Old Bay or something else with a little kick for the spice.

Eat.Drink.Savor.

Beyond Meat Meatloaf

Fresh off the presses!!! I can’t take credit for this one though. I had this one on my list to explore for some time. As someone that has vegetarians that visit the house, I had to create something for them. But I didn’t need to with this recipe. It was so tasty, I was impressed! Here it is with my minimal tweaking of course:

1) Take 1 pound Beyond Meat break up into little pieces in a mixing bowl. Add: 2 TBSP ketchup, 1/2 C diced onion, 1 TBSP mustard, 1 TBSP liquid smoke, 1 TSP garlic powder, 1/2 TSP salt, 1/2 TSP paprika, 1/2 TSP oregano. Mix well. Now, I let this sit in the fridge for at least half the day. You can omit this but I think it will miss out on the flavor.

2) Now, add the binder. 1/2 C breadcrumbs and 1 egg whisked. Mix with hands well.

3) Put in a 1 Quart loaf pan lined with parchment paper or you can free form the loaf. Fill and pat down to ensure there are no air pockets. Put in a 375 degree oven for 35 minutes.

4) Make a Glaze. 1/4 C. ketchup, 1/4 C. brown sugar and 2 TSP Dijon mustard. Mix well. Put on the loaf and then cook the loaf for another 25 minutes.

5) Remove from oven and let rest for a minimum of 10 minutes. Cut with a serrated knife.

Eat.Drink.Savor.

Stuffed Peppers

When I was just starting to cook and single, I would make stuffed peppers. They were easy, could be made ahead of time and were filling. Over the years, I migrated away from them as I tried other things and the kids didn’t like peppers as much. I love this recipe because you can experiment to your hearts content. Also you can make the filling ahead of time and stuffing/cooking the peppers another time. The filling is where the flavor resides and is important to make it to your liking. This recipes serves 6-8.

1) Heat the oven to 400 degrees. 4 Large Red, Green or Yellow Bell Peppers. Here is your choice, cut the peppers lengthwise or crosswise. I like both. With cross, you can add more filling but run the issue of them possibly tipping over. Lengthwise is easier to eat and to remove the ribs/seeds of the pepper. Also, the filling isn’t as compacted. Put cut peppers in a baking dish.

2) Filling. Ok, here is where the fun starts. In a skillet, 2 TBSPs of olive oil, heat. Add 1-2 minced shallots for a few minutes to soften, add 3 garlic cloves, minced. For spice, add some (1-2 TSP) red pepper flakes and cook for a minute. Add a total of 1 pound of meat; I use ground beef and pork. You can use turkey or chicken too. Brown meat for 3-5 minutes until no longer pink. I like adding a dash of either Worcestershire or soy sauce as well.

3) Deglaze the skillet with 1/2 C. wine/broth/port etc.. Scrape off any cooked bits off the skillet. Now add 14 oz of diced tomatoes or for fun, sun-dried tomatoes, salt/pepper and bring to boil. Off heat, add 1/4 C. grated cheese, I prefer Parmesan and 2 TBSP minced parsley. Add 1 cup of cooked rice, I love pearl couscous here. Mix ingredients in skillet well.

4) Fill up the peppers. Pour 1/4 C. of liquid in the baking dish (use vermouth/wine/beer/stock). Cover tightly with foil and bake for about 35 -40 minutes until you can poke a knife into the peppers with no resistance. Spoon any juices on top of the peppers. Sprinkle the peppers with a healthy dose of grated cheese. I like Gruyere (Swiss) here. Put back in the oven for 10 minutes to melt the cheese. Cool peppers for 5 minutes and serve.

Nosh Options: TONS!! The filling and cheeses are where you can omit/add or tinker with. You can make a mini meatloaf mix as your filling.

Eat.Drink.Savor.

Carrots with Maple and Cider Vinegar

A great way to fall in love again with carrots. I have a love hate thing going with this root vegetable. While I adore them for my stocks and soups, just have an issue serving them on the plate as a delectable side dish. Well, I stumbled onto this great Jose' Andre’s recipe years ago and love it.

1) In a pot with a lid, bring 1 C water, 3 TBSP butter (3 pieces), 1/2 TSP dried thyme and 1/2 TSP salt to a boil.

2) Stir in 2 pounds of peeled and evenly sliced carrots. I slice them 1/2 “ thick on a diagonal. Cover the pot and cook for about 10 minutes or until the carrots are knife tender (tip goes into carrot easily).

3) Uncover pot and cook on high heat. Once the liquid starts to evaporate and you hear a sizzle, yes you heard me right… a sizzle, take off the heat. This should take about 5 minutes.

4) Stir in 1 TBSP maple syrup and 1 TBSP cider vinegar. A salt and pepper to taste and serve.

Nosh Options: Try this with parsnips but maybe cut back the sugar a bit. Try honey and balsamic vinegar as well.

Eat.Drink.Savor.

Roasted Cauliflower with Feta

This recipe comes courtesy of Milk Street. It is an adaptation of a recipe from Diane Kochilas. I can’t claim credit to this one. Historically, I have struggled to make something edible and good from cauliflower. Usually, it is being cut into steaks and grilled and/or roasted like I do with broccoli. In this case, I can report that this option is one worth looking into. This serves 4.

1) Preheat oven to 450 degrees, oven rack in middle. Trim a 2 pound head of cauliflower of leaves and stem. Leave enough stem so the cauliflower can stand upright.

2) In a bowl, whisk 1/2 C oil, 2 1/2 TBSPs Dijon mustard, 1 TBSP balsamic vinegar, 2 TSP honey, 2 grated garlic cloves, 1 TSP salt and 1/4 TSP pepper until creamy. Take 1/4 C of this mixture and set aside. Place cauliflower on a baking pan (foil or parchment paper recommended on the pan). Brush the mixture onto the cauliflower.

3) Roast cauliflower until a skewer can go through the head with no resistance. Skewer tender.. It takes anywhere from 40 mins to an hour depending on the size of the cauliflower. While the cauliflower is cooking, mix 2 OZ of feta cheese, crumbled and 1/4 C. of chopped parsley.

4) When cauliflower is done, remove from oven and brush 1 1/2 TBSPs of Dijon mustard and cover with the feta parsley mixture. Return to the oven for 5 to 8 minutes to set the coating and melt the feta.

5) Cut cauliflower into 4 equal wedges and give them a squeeze of lemon. Serve extra mustard mixture on the side.

Options: Wine mustard, maple syrup, gorgonzola and cilantro. You can maybe play with tahini sauce here too. A great dish to experiment with.

Eat.Drink.Savor.

Brussels Sprouts Salad

Here is a newer recipe that shakes up our normal Roasted Brussels Sprout rut that we get into from time to time. It is an America’s Test Kitchen recipe we stumbled onto and it is a big labor intensive but well worth it as you can make it ahead of time.

1) 1 LB of Brussels Sprouts, cut in half through the stem and sliced crosswise very thin. Now, I tried to use my grater on my food processor and it didn’t turn out well as the sprouts became too dense. The slicer was a better option but nothing worked as well as a plain old Chef’s knife.

2) Whisk 2 TBSPs lemon juice, 1 TBSP mustard (I like Dijon here), 2 garlic cloves, minced, 1 small shallot, minced and 1/2 tsp salt. Slowly drizzle in 1/4 cup high quality extra virgin olive oil.

3) Add sprouts and toss well. Let it sit for about 30 minutes, 2 hours max. The acid in the lemon juice is your hard worker as it will break down the sprouts and make it a more enjoyable chew without getting the sprout mushy.

4) Stir in 2/3 C. shredded Pecorino Romano or another similar cheese (Parmesan) and 1/4 C. toasted pine nuts. Salt and pepper to taste.

Eat.Drink.Savor.

Cucumber Salad

We thrive off of simplicity and flavorful dishes here. Another benefit of this recipe is another option for cucumbers. I loved them as a kid but as an adult, I learned quickly that I didn’t really have much of a go-to cucumber recipe. My Aunt Emilie introduced this dish to me and I was a fan ever since. She was kind enough to share it with me. I believe the original recipe was published in the late 60s but it still works today.

1) 2 Medium peeled cucumbers, cut in half lengthwise. Scrape out all the seeds. Slice cucumbers, crosswise into 1/4 - 1/2 inch slices. Set aside.

2) In a mixing bowl, combine 1 TSP soy sauce, 1 TBSP white wine vinegar, 1 TBSP sugar, 2 TSPs sesame seed oil, (if desired), 1/4 tsp Tabasco. (I love Cholula or Sriracha here) and 1/2 TSP salt. Mix well.

3) Add cucumber, toss well to coat all pieces. Chill before serving. The recipe serves 4-6.

Eat.Drink.Savor.

Creamed Corn

We call this the C cubed.. Chloe’s Creamed Corn. In my youth, there were so many foods in need of culinary help. In this case, the awful creamed corn from a can. Here is one that we found not too long ago from All Recipes but, of course, have modified to our liking. The original recipe does this all in one pot (skillet) but you can overcook the corn easily as thickening takes time. Recipe serves 8.

1) Make a bechamel (white sauce) ; 2 TBSPs butter, 1 C whole milk/half&half, 2 TBSPs of flour. Melt the butter slowly over low/medium heat, start sprinkling in the flour and blending. Cook (stir to avoid burning) until the flour is light brown (smells nutty) and the flour taste is no longer there. Start dribbling in the milk/cream until fully whisked in. Get to a simmer then add to:

• A skillet with 20 ounces of frozen corn kernels (thawed), the sweeter the better, 1 C. heavy cream, 1 TSP salt, 2 TBSP of sugar (like light brown sugar here).

• Mix well and slowly cook over low to medium heat until it thickens to your liking. If you don’t mind a few cooked, brown kernels, you can really thicken it up. A Nosh add: a TBSP or 2 of Madeira or Port wine.. really adds complexity to the dish.

• I love this part: Off heat, add 1/4 - 1/2 C. grated Parmesan cheese. I like Gruyere (Swiss) or Pecorino Romano as well.

Eat.Drink.Savor.

Roasted Parsnips with Bacon and Rosemary

Parsnips are like a sweeter cousin of the carrot. I enjoy them and really look forward to the spring when they are at their best. This recipe is courtesy of Molly Stevens and my aunt Emilie. I always modify the recipe and I suggest you try as well.

1) 2 pounds of parsnips. Peel and cut into equal size sticks 2-4” long and 1/2 thick. Do you best but just try to keep all the sizes the same so the cooking will be even.

2) In a mixing bowl, mix the parsnips with 4oz of bacon cut into even pieces, 1 TBSP chopped fresh rosemary (I like to use a bit more as it gets dominated by the other flavors), 1 TBSP of olive oil and salt and pepper for seasoning. Toss the ingredients well.

3) Spread on a baking sheet, even layer. Cook in a 400 degree oven, 30-35 minutes. Stir now and then. Bacon should crisp up. Add 2 TBSP of sugar (brown, maple syrup, honey) and 2 TSP of vinegar (any type). Roast 5-10 minutes more.

For kicks and giggles, I do a blast of 500 degree heat if I want to add more crisp to the parsnips or bacon.

Eat.Drink.Savor.

Braised Red Cabbage

When I was little, cabbage meant soup. It also meant overcooked, stinky cabbage… As I am righting wrongs as an adult, here is one of my staple cabbage recipes, braised red cabbage. I modified this recipe a few times from the Chowhound site over the years.

1) One head of red cabbage, cut in 4 wedges. Remove hard core. Slice crosswise into strips.

2) In a heavy pot with a lid, slowly cook (low) 6 slices of smoked bacon. If you don’t want the smoky flavor, use what I use often which is pancetta. When most of the fat has rendered and melted in the pot, add 1 sliced sweet onion. Combine with the fat and cook until onion softens, about 5 minutes. I often substitute shallots here when I want to switch things up.

3) Add cabbage, stir into fat and cook until the cabbage wilts, say 4 minutes. Add 2 TBSP of brown sugar and 2 TBSP of mustard (any kind, but Dijon if you want to get fancy). Combine and mix well. Now add 1/3 cup of good vinegar to deglaze the bottom of the pot. I use cider or white/red wine vinegar. You can experiment here. Use a wooden spoon to get off any cooked bits off the bottom. Add 1 C of stock, chicken or beef. Bring to a simmer and cook over low/medium heat for about 30-40 minutes. Make sure cabbage doesn’t dry out but really the cabbage should soften to a nice consistency and with the liquid gets a bit soupy.

Eat.Drink.Savor.

Shaved Asparagus Salad

This was one of the recipes I showcased during my first in-person cooking demonstration. It was a hit! What I love about this recipe is that there is no cooking at all; just prep and assembly. I love alternatives to cooked asparagus and this is one of them. This recipe serves 6 so adjust as necessary.

1) 2 pounds of asparagus. Cut off the bottom 1” of the stalk. You have 2 choices, long strips or rounds. I feel that there is a lot of waste and a bit of hassle with the long but it is up to you. If you have one, use a mandolin and cut the asparagus into thin strips or rounds. If you have to use a knife, cut as thin as you can. Why? The dressing, specifically the citrus acid, needs to break down the raw asparagus and if you don’t give it time, the asparagus will be too chewy and too raw.

2) In a mixing bowl, combine 1 C freshly grated Parmesan cheese, 3 TBSP lemon juice (freshly squeezed is best here), 2 TBSP warm water, 1/4 C extra virgin olive oil, salt and pepper to taste. Put in asparagus and mix to coat well. Put in fridge to sit for at least 30 minutes but a few hours ahead of time works best to let the flavors meld and the acid of the lemon juice to soften the asparagus slightly.

Done! Eat.Drink.Savor.

Twice Baked Stuffed Potatoes

Wow! Look at these potatoes! A family favorite! The best part of this recipe? You can experiment with the ingredients. Have fun!

1) Bake 4 whole potatoes as you normally would or grill cut sides down to sear. Put on indirect side of grill to finish cooking. Let potatoes cool and cut in half. Scoop out a majority of the potato into a bowl without piercing the skin. Mash the potato up.

2) In the bowl, mix in 3/4C sour cream, 1/2C whole milk. Mix in 1/2C minced ham and 3/4C gruyere (Swiss) cheese, 2 tsp of Dijon mustard. Salt and pepper to taste. If it is a little dry, you can add more milk or cream. It is easy to make it soupy so be careful.

3) Put mixture back into the potato halves. Sprinkle 3/4C of cheese on them and put in 350 oven/grill for about 15 minutes to melt the cheese and warm the mixture.

Oh my!! The potatoes can be made up 1-2 days ahead so a very versatile recipe. Have fun the ingredients and how you bake the potatoes. Eat.Drink.Savor.!