Ha! It's the 24th of May and I have harvested some things from my humble little garden.
Beautiful basil leaves to top the ravioli and homemade vodka sauce and some tiny spinach leaves and some arugula went together to make the world's tiniest salads...the arugula has a nice bite to it.
In spite of the unseasonably cool weather we are having, my plants seem to be thriving. Here's to many many more harvests!!
Friday, May 24, 2013
Thursday, May 23, 2013
Ricotta Omelet
Another recipe from the June Bon Appetit. Over the years, I have been trying to make my omelets with fewer calories and more vegetables. This recipe is a good excuse to go back the other way!
2 tbsp. unsalted butter, divided
4 large eggs, beaten to blend, divided
Kosher salt, freshly ground pepper
4 tbsp. ricotta cheese, divided
2 tbsp. grated Parmesan, divided
2 tbsp. chopped fresh basil, divided
1 tbsp. chopped fresh chives, divided
Ch8"erry tomato vinaigrette
Melt 1 tbsp. butter in 8 inch nonstick skillet over medium heat, Season eggs with salt and pepper.
Add half of the eggs to the skillet. Cook eggs, stirring gently with a heatproof silicone spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
Top eggs with half of ricotta, Parmesan, basil and chives. Using spatula, fold up one third of omelet. Roll omelet onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with cherry tomato vinaigrette.
2 tbsp. unsalted butter, divided
4 large eggs, beaten to blend, divided
Kosher salt, freshly ground pepper
4 tbsp. ricotta cheese, divided
2 tbsp. grated Parmesan, divided
2 tbsp. chopped fresh basil, divided
1 tbsp. chopped fresh chives, divided
Ch8"erry tomato vinaigrette
Melt 1 tbsp. butter in 8 inch nonstick skillet over medium heat, Season eggs with salt and pepper.
Add half of the eggs to the skillet. Cook eggs, stirring gently with a heatproof silicone spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
Top eggs with half of ricotta, Parmesan, basil and chives. Using spatula, fold up one third of omelet. Roll omelet onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with cherry tomato vinaigrette.
Cherry Tomato Vinaigrette
This is something we can make when tomatoes come into season. I found it in the June 2013 Bon Appetit magazine. The magazine pairs it with a Ricotta Omelet which you will see next but also suggests pairing it with pasta and feta or with grilled flank steak, or grilled veggies.
1 pint cherry tomatoes
3 tbsp. olive oil, divided
1 shallot, finely chopped
1 tbsp. (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tbsp. chopped fresh chives
Cut half of the cherry tomatoes in half. Heat 1 tbsp. oil in a medium saucepan over medium heat. Add shallot and cook, stirring often until softened, about 4 minutes.
Ad halved and whole tomatoes and cook, stirring occasionally until beginning to release juices, 4-6 minutes. Mash some of the tomatoes with a spoon.
Add 1 tbsp. vinegar and remaining oil; season with salt and pepper. Serve warm or at room temperature. Add chives just before serving.
1 pint cherry tomatoes
3 tbsp. olive oil, divided
1 shallot, finely chopped
1 tbsp. (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tbsp. chopped fresh chives
Cut half of the cherry tomatoes in half. Heat 1 tbsp. oil in a medium saucepan over medium heat. Add shallot and cook, stirring often until softened, about 4 minutes.
Ad halved and whole tomatoes and cook, stirring occasionally until beginning to release juices, 4-6 minutes. Mash some of the tomatoes with a spoon.
Add 1 tbsp. vinegar and remaining oil; season with salt and pepper. Serve warm or at room temperature. Add chives just before serving.
Sunday, May 19, 2013
Herb Garden 2013
It appears that Spring is finally here to stay...I am testing that theory...I turned off the heat in my house today. I have had the thermostat set for 64 for for a couple of weeks...it actually kicked on a week ago Friday because Spring had gone on hiatus for 48 hours or so. I actually flipped the switch to OFF today. Fingers crossed that I don't need to turn it back on until at least October.
I planted the bulk of my humble little herb garden today. New plants always hold so much promise.
I planted the bulk of my humble little herb garden today. New plants always hold so much promise.
Greek Oregano
Chives in bloom
Crooked Rosemary
French Tarragon
Lavender
Sage
Flat Leaf Parsley
Curly Parsley
Creeping Thyme
Sweet Basil
TriColor Sage
Cilantro
We'll see how things go with the cilantro...the beagle overturned the pot and it was pretty scrawny to begin with.
One thing I did this year is my cilantro and sweet basil are out of direct sunlight which is difficult on a deck that faces South. Last year they fried before I had a chance to use them.
Rhubarb Salsa
Wow!! This has a bite...I made this today and am going to take it to a crawfish boil and believe me, it will fit right in from a spicy perspective.
Special thanks to my aunts for the supply of rhubarb...you guys are going to want to try this.
2 C. rhubarb, diced small
1 C. chopped apple, I used Galas
3 green onions, chopped
2 limes, juiced, I used 3 because they were small
2 tbsp. honey
1 jalepeno, seeded and chopped-->be sure to wash your hands well afterwards if you don't use gloves.
Bring a pot of water to a boil over medium heat, stir in rhubarb. Simmer for 2 minutes to blanch. Drain in a colander and cool.
Stir together cooled rhubarb, apple, green onions, lime juice, honey and jalepeno until thoroughly combined.
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Special thanks to my aunts for the supply of rhubarb...you guys are going to want to try this.
2 C. rhubarb, diced small
1 C. chopped apple, I used Galas
3 green onions, chopped
2 limes, juiced, I used 3 because they were small
2 tbsp. honey
1 jalepeno, seeded and chopped-->be sure to wash your hands well afterwards if you don't use gloves.
Bring a pot of water to a boil over medium heat, stir in rhubarb. Simmer for 2 minutes to blanch. Drain in a colander and cool.
Stir together cooled rhubarb, apple, green onions, lime juice, honey and jalepeno until thoroughly combined.
Saturday, May 11, 2013
Quick Saturday (or Sunday) Supper
OK, it's the middle of May and it feels kind of like the middle of October or the middle of March. We hemmed and hawed about what to have for dinner and I said, "Let's cook!" I'll be honest...Mother's Day is tough for me because we do brunch with my family and then dinner with my in laws and when you're watching your waist line; and who isn't?? I didn't want to order out or go out for dinner again.
I had a pork roast (loin, about 3lbs) defrosting and sent Chris to the store for red potatoes, stone ground mustand and applesauce. Yes, it's May but as cold as it is, I don't mind the oven running for an hour or so.
I made a rub of the mustard and a tbsp. of honey. I rubbed the roast down and seared all sides in a cast iron covered skillet. I deglazed the skillet with white wine but had seared the roast so well the liquid left was over-burnt so I discarded it.
I tossed some red and Yukon Gold potatoes cut into quarters in the same mustard and honey I used on the pork and put them in the bottom of the skillet. I put the seared roast on top and cooked it for 90 minutes in a 350 degree oven.
You don't have cook the crud out of pork anymore. I pulled it from the oven at 145 degrees and let it rest for 12-15 minutes and the meat was tender and juicy and the potatoes were done perfectly. I added a salad and the applesauce for sides along with some beer for Chris and white wine for me and we had a fantastic supper!
PS--Spray your cast iron skillet with Pam prior to searing for easy clean up!
I had a pork roast (loin, about 3lbs) defrosting and sent Chris to the store for red potatoes, stone ground mustand and applesauce. Yes, it's May but as cold as it is, I don't mind the oven running for an hour or so.
I made a rub of the mustard and a tbsp. of honey. I rubbed the roast down and seared all sides in a cast iron covered skillet. I deglazed the skillet with white wine but had seared the roast so well the liquid left was over-burnt so I discarded it.
I tossed some red and Yukon Gold potatoes cut into quarters in the same mustard and honey I used on the pork and put them in the bottom of the skillet. I put the seared roast on top and cooked it for 90 minutes in a 350 degree oven.
You don't have cook the crud out of pork anymore. I pulled it from the oven at 145 degrees and let it rest for 12-15 minutes and the meat was tender and juicy and the potatoes were done perfectly. I added a salad and the applesauce for sides along with some beer for Chris and white wine for me and we had a fantastic supper!
PS--Spray your cast iron skillet with Pam prior to searing for easy clean up!
Thursday, May 9, 2013
Old Fashioned Chocolate Cake and Glossy Chocolate Frosting
I am not the world's biggest fan of chocolate cake but I am always looking for new recipes for it because Chris IS the world's biggest fan of chocolate cake. This ingredient is not listed in the recipe as it is written but Chris would contend that you will need most of a gallon of milk if you're going to eat a piece or two of this cake. I may ask my Mom and Aunt...if this is similar to a recipe my Grandma used years ago...did we have a family chocolate cake recipe that called for vinegar
3 C. all purpose flour
2 C. sugar
1/2 C. unsweetened cocoa
2 tsp. baking soda
1 tsp. table salt
2 C. hot water
3/4 C. vegetable oil
2 tbsp. distilled white vinegar
1 tbsp. instant coffee granules
1 tbsp. vanilla
Preheat oven to 350 degrees with rack in the center. Spray 2 round cake pans with nonstick spray.
Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined--a few lumps are OK. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
Glossy Chocolate Frosting
1 stick unsalted butter
1 1/2 C. sugar
1 1/4 C. unsweetened cocoa powder
Pinch of salt
1 1/4 C. heavy whipping cream
1/4 C. sour cream
1 tsp. instant coffee granules
2 tsp. vanilla extract
Melt butter in a large saucepan over medium heat.
Stir in sugar, cocoa, and salt. Mixture will be thick and grainy.
Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.
Off heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours. Icing can be refrigerated and then warmed gently in the microwave until spreadable. Heat at high power in 20 second intervals, stirring after each interval.
3 C. all purpose flour
2 C. sugar
1/2 C. unsweetened cocoa
2 tsp. baking soda
1 tsp. table salt
2 C. hot water
3/4 C. vegetable oil
2 tbsp. distilled white vinegar
1 tbsp. instant coffee granules
1 tbsp. vanilla
Preheat oven to 350 degrees with rack in the center. Spray 2 round cake pans with nonstick spray.
Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined--a few lumps are OK. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
Glossy Chocolate Frosting
1 stick unsalted butter
1 1/2 C. sugar
1 1/4 C. unsweetened cocoa powder
Pinch of salt
1 1/4 C. heavy whipping cream
1/4 C. sour cream
1 tsp. instant coffee granules
2 tsp. vanilla extract
Melt butter in a large saucepan over medium heat.
Stir in sugar, cocoa, and salt. Mixture will be thick and grainy.
Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.
Off heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours. Icing can be refrigerated and then warmed gently in the microwave until spreadable. Heat at high power in 20 second intervals, stirring after each interval.
Albondigas Soup
This soup uses the Mini Bacon Meatballs found in the last recipe if you are following along chronologically. This looks like a hearty fall/winter dinner but I eat soup year round and frankly it's supposed to be cool and damp this weekend. I might get the chance to make it.
1 C. diced onion
2 tbsp. olive oil
4 cloves garlic, minced
2 tsp. chili powder
2 C. low sodium beef broth
2 C. water
2 corn tortillas, chopped
1 C. halved grape tomatoes
1 1/2 C. fresh or frozen corn kernels
2 C. sliced button mushrooms
1 recipe Mini Bacon Meatballs
Salt, black pepper and lime juice to taste
2 tbsp. torn fresh cilantro
Sour cream
Saute onion in oil in a large pot over medium heat until softened, about 5 minutes. Add garlic and chili powder, cook 1 minute.
Add broth, water, tortillas and 1/2 C. tomatoes. Simmer soup 5 minutes.
Puree soup in a blender and return to pot. Skim off any tomato skins and add remaining tomatoes, corn, mushrooms, and meatballs. Simmer soup over medium low heat for 5 minutes. Season with salt, pepper, and lime juice before serving.
Ladle soup into bowls and garnish each serving with cilantro and sour cream.
Makes about 7 1/2 cups (4ish servings)
Per 1 3/4 C. serving--> 368 calories, 18g. fat, 85mg. cholesterol, 479mg. sodium, 33g. carbs, 4g. fiber, 22g. protein
1 C. diced onion
2 tbsp. olive oil
4 cloves garlic, minced
2 tsp. chili powder
2 C. low sodium beef broth
2 C. water
2 corn tortillas, chopped
1 C. halved grape tomatoes
1 1/2 C. fresh or frozen corn kernels
2 C. sliced button mushrooms
1 recipe Mini Bacon Meatballs
Salt, black pepper and lime juice to taste
2 tbsp. torn fresh cilantro
Sour cream
Saute onion in oil in a large pot over medium heat until softened, about 5 minutes. Add garlic and chili powder, cook 1 minute.
Add broth, water, tortillas and 1/2 C. tomatoes. Simmer soup 5 minutes.
Puree soup in a blender and return to pot. Skim off any tomato skins and add remaining tomatoes, corn, mushrooms, and meatballs. Simmer soup over medium low heat for 5 minutes. Season with salt, pepper, and lime juice before serving.
Ladle soup into bowls and garnish each serving with cilantro and sour cream.
Makes about 7 1/2 cups (4ish servings)
Per 1 3/4 C. serving--> 368 calories, 18g. fat, 85mg. cholesterol, 479mg. sodium, 33g. carbs, 4g. fiber, 22g. protein
Mini Bacon Meatballs
I found this in Cuisine at Home...believe me when I tell you that I have a constant running pile of magazines, clipped recipes, and bookmarks on my computer of recipes to try. Theses look interesting and I am intrigued by the recipe they go into which I will include in the next post.
2 strips bacon, diced
1/4 C. diced onion
1 clove garlic, minced
1/2 lb. ground sirloin
1/4 C. dry bread crumbs
2 tbsp. minced fresh parsley
1/2 tsp. paprika
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 egg, beaten
Preheat oven to 400 degrees. Coat a broiler pan with nonstick cooking spray.
Cook bacon in a skillet over medium high heat until starting to crisp, about 4 minutes; remove and set aside on a paper towel lined plate. Pour off all but 1 tbsp. drippings from the skillet.
Saute onion in the same skillet in the drippings over medium heat until softened, about 3 minutes. Add garlic to skillet; cook 1 minute.
Combine sirloin, cooked bacon, onion mixture, bread crumbs, parsley, paprika, salt and pepper in a large bowl. Stir in beaten egg.
Form mixture into 1 inch meatballs and place on prepared pan. Bake meatballs until fully cooked, about 10 minutes.
2 strips bacon, diced
1/4 C. diced onion
1 clove garlic, minced
1/2 lb. ground sirloin
1/4 C. dry bread crumbs
2 tbsp. minced fresh parsley
1/2 tsp. paprika
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 egg, beaten
Preheat oven to 400 degrees. Coat a broiler pan with nonstick cooking spray.
Cook bacon in a skillet over medium high heat until starting to crisp, about 4 minutes; remove and set aside on a paper towel lined plate. Pour off all but 1 tbsp. drippings from the skillet.
Saute onion in the same skillet in the drippings over medium heat until softened, about 3 minutes. Add garlic to skillet; cook 1 minute.
Combine sirloin, cooked bacon, onion mixture, bread crumbs, parsley, paprika, salt and pepper in a large bowl. Stir in beaten egg.
Form mixture into 1 inch meatballs and place on prepared pan. Bake meatballs until fully cooked, about 10 minutes.
Friday, May 3, 2013
Apricot Sorbet Float
Is it apricot season yet?? As I type this, it's 46 degrees on May 3rd. Apricots are one of my favorite fruits. This looks beyond simple. I found it in the May issue of Bon Appetit magazine. I better make this when we're having people over...otherwise I may eat it all myself. So, I've typed a few sentences and watched the Blackhawks score a short handed goal against the Wild...is it apricot season yet??
1 C. sugar
1lb. apricots plus more for serving, pitted and sliced
3/4 C. sparkling wine, plus more for serving
Bring sugar, 1lb. apricots, 3/4 C. sparkling wine and 2 C. water to a boil in a medium sauce pan. Reduce heat and simmer, stirring occasionally until apricots are very tender; 10-15 minutes. Let cool completely.
Transfer apricot mixture to a blender, and puree until smooth. Add water to apricot mixture until it measures 4 cups. Transfer mixture to a large shallow baking dish. Freeze until solid, at least 4 hours.
To serve, scoop sorbet into dishes and top with additional apricots and some sparkling wine.
1 C. sugar
1lb. apricots plus more for serving, pitted and sliced
3/4 C. sparkling wine, plus more for serving
Bring sugar, 1lb. apricots, 3/4 C. sparkling wine and 2 C. water to a boil in a medium sauce pan. Reduce heat and simmer, stirring occasionally until apricots are very tender; 10-15 minutes. Let cool completely.
Transfer apricot mixture to a blender, and puree until smooth. Add water to apricot mixture until it measures 4 cups. Transfer mixture to a large shallow baking dish. Freeze until solid, at least 4 hours.
To serve, scoop sorbet into dishes and top with additional apricots and some sparkling wine.
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