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Category: Recipes (Page 10 of 26)

Baked Pasta with Italian Sausage

March 2, 2013 / / 0 Comments

I got this recipe from Allrecipes.com and it’s absolutely delicious!  Heart attack worthy, but well, worthy.

  • 1 package pasta (penne, ziti, rigatoni or something of the sort).
  • 2 tsp. olive oil
  • 1/2 large onion, chopped
  • 1 lb mild Italian sausage
  • 2 cloves garlic, chopped
  • 1/2 cup white wine
  • 1 15-oz can tomato sauce
  • 1 14.5 oz can diced tomatoes (with garlic & basil if available)
  • 1 6 oz can tomato paste
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded mild cheddar cheese

Boil pasta until it’s al dente.  Drain and place in an 13″ x 9″ baking dish.

In a large sauce pan, heat the olive oil over medium heat.  Add the onion and sausage and cook until browned.  Pour out and discard excessive fat.  Add the garlic and cook for one minute.  Add the white wine and deglace the pan.  Add the tomato sauce, diced tomatoes and tomato paste.  Mix well and simmer for 10 minutes.

Pour the sauce over the pasta and mix well.

Sprinkle both cheeses on top of the pasta and bake in a 350°F. oven for 20 minutes.

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Steak Diane Recipe

January 20, 2013 / / 2 Comments

After 12 years (yes, 12 years), I have finally arrived at the “Fs” in my international cooking project.  And, of course, that means I must cook classic French food.  Finding classic French recipes is not as easy as it sounds – I have already explored several French regional cuisines and I don’t like repeating dishes.

I was happy when I came upon a recipe for steak Diane.  I don’t know why I immediately assumed it was a classic French recipe.  Maybe it was the name? The ingredients?  Though, as my 10-year-old daughter pointed out after a couple of bites, this dish is very close to the beef Stroganoff I’d cooked earlier in the week.  In any case, I made it, we enjoyed it, and it wasn’t until I started writing the recipe up that I took a look at its origins – only to find out that it’s an American invention.

Never mind, it was pretty easy to make and the kids enjoyed lighting the pan on fire.  Indeed, it lit on its own: the instructions said to tilt the pan away from you and light the alcohol with a match, but when I tilted it, I splashed some liquid on the burner (I have a gas stove) and suddenly the pan was ablaze.

The recipe I used came from the great Emeril Lagasse.  The key to making this dish is having each component ready and easily accessible from the stove top. I used tri-tip as it was 1/3 the price of tenderloin, but it was too tough for this cooking method (it was better on the Stroganoff, as it was thinly sliced for that recipe). I’d like to try it with tenderloin, though sirloin might be an alternative.  Instead of the “reduced veal stock” the recipe asked for, I used a combination of water/whine and stock concentrate. If you still want to have the flavor of veal, but don’t want to make the stock yourself, Cook’s Delight has a veal base. Finally, “someone” dropped my dish with the chopped parsley/green onions on the floor so I wasn’t able to serve them on the steak.  Still, it was delicious.

Steak Diane

Ingredients

  • 1/3 cup water
  • 1/4 cup red wine
  • 1 tsp. beef base (such as Better than Bouillon)
  • 1 lb beef tenderloin medallions
  • salt & pepper to taste
  • 2 Tbsp. butter
  • 3 Tbsp. chopped shallots
  • 2 tsp. minced garlic
  • 8 – 10 oz sliced mushrooms
  • 1/2 cup Cognac or brandy
  • 1/2 cup heavy cream
  • 4 tsp. Dijon mustard
  • 4 tsp. Worcestershire sauce
  • 2 Tbsp. chopped green onions or chives
  • 2 tsp. minced Italian parsley

Instructions

Place the water, red wine and beef base in a small cooking pot. Cook over medium heat until the base dissolves completely, stirring occasionally. Set aside.

Season the beef with salt and pepper.

Melt the butter in the saute pan over medium-high heat. Add the beef and brown on one side for 45 seconds. Turn and cook for 30 seconds. Add the shallots and garlic and cook for 20 seconds. Add the mushrooms and cook for an additional two minutes. Remove the steak to a warm platter and cover with foil. Continue cooking the mushrooms until soft, a couple of more minutes.

Add the cognac and lit the pan on fire. Keep on the stove until the flame burns out and then add the cream and the mustard. Mix well and cook for one minute. Add the beef stock and cook for another minute. Add the Worcestershire sauce and mix. Return the medallions and the accumulated juices to the pan and turn to coat.

Before serving, sprinkle with the green onions and parsley.

Reindeer Hash Recipe (Poronkäristys)

January 6, 2013 / / 0 Comments

reindeerIt’s early January, Christmas is well passed and you don’t know what to do with the reindeer that Santa Claus left stranded on your backyard.  Well, here come the Finns to the rescue with a delicious (I’m sure, Santa Claus skipped me this year) recipe for reindeer hash.  It comes from the book Natural Cooking the Finnish Way, which, by the way, has quite a few really good recipes.

If you have kept your reindeer in the backyard, hopefully they are cold enough, but if not, do freeze the meat for a while to  make it easy to slice, and always do it across the grain, of course.

Ingredients

  • 1/2 lb bacon, cubed
  • 1 lb reindeer meat, thinly sliced
  • water
  • salt to taste

Instructions

Cook the bacon on a heavy frying pat over medium heat until the fat melts.  Add the reindeer meat and cook until browned.  Cover the meat with water and season with salt. Turn down the heat, partially cover the pan, and simmer for 2 hours, adding water if necessary.

Serve with mashed potatoes and cranberry sauce.

Plantain and Coconut Soup with Shrimp, Tomato and Avocado Salad – Recipe

January 2, 2013 / / 0 Comments

I wanted to make mushroom soup for my 2012 Christmas Eve dinner.  Mika wanted butternut squash soup.  I figured I’d compromise and find something else.  For some reason I was set on having a savory fruit-based soup, so when I came across this recipe I felt I had found gold.  It got amazing reviews, and I’d had great luck with other recipes from Emeril.

As things turned out, I was not too happy with the soup.  I felt it tasted mostly of chicken broth, with only hints of coconut and none of plantains.  If I was going to serve it, I felt I had to fix it – so I ended up adding the rest of the coconut milk from the can as well as 3 bananas and some nutmeg.  The results were much tastier than before, and Mika was pleased.

I don’t eat shrimp myself, but according to my guests and my husband, the shrimp salad was delicious – both by itself and when combined with the soup.  This is high praise coming from my husband, as he doesn’t like either tomatoes or avocados!

Plantain and Coconut Soup

Ingredients

  • 2 Tbsp.  olive oil
  • 1/3 cup small diced salt pork
  • 1 small onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 small celery rib, finely chopped
  • 1 Tbsp. minced garlic
  • 4 tsp. curry powder
  • 4 large yellow plantains with slightly green tips and some black spots, peeled and roughly chopped
  • 2 quarts chicken stock
  • 1 can  coconut milk
  • 3 small bananas, coarsely chopped
  • salt & black pepper to taste
  • pinch of nutmeg
  • 2 Tbsp.  lime juice
  • 1 cup sour cream
  • 1 Tbsp. cilantro, chopped

Instructions

Heat a soup pot over medium heat and add the oil.  When hot, add the salt pork and cook until crispy, about 6 minutes.  Add the onions, carrots and celery and cook until tender, about 5 minutes.  Add the garlic and curry powder and saute for 30 seconds.  Add the plantains and the stock and bring to a boil.  Reduce heat and simmer, stirring occasionally, until the plantains are soft, about 45 minutes.

Remove from the heat and add the coconut milk and bananas.  Puree the soup, either using an immersion blender (easiest) or in batches, in a regular blender.  Return to the pot, taste and adjust seasoning.

Just before serving, reheat the soup and add the lime juice.

Place the sour cream in a small serving bowl and sprinkle the cilantro on top of it.  Serve the soup with the salad (recipe below) and sour cream on the side.  Before eating, combine the three elements.

 Shrimp, Tomato and Avocado Salad

Ingredients

  • 1/2 pound shrimp, peeled, deveined and diced
  • 1  tsp. creole seasoning
  • 2 Tbsp. butter
  • 2 tsp. chopped garlic
  • 1/2 cup diced tomatoes
  • 1/2 cup diced avocado
  • 1 Tbsp. cilantro, chopped
  • 1/2 tsp. salt

Instructions

Season the shrimp with the creole seasoning and set aside.

Heat a saute pan over medium heat.  Add butter and melt.  Add garlic and saute for 1 minute.  Add the shrimp and cook for 2 minutes.  Add the tomatoes, avocado and cilantro and mix.  Turn heat to very low.  Season with salt and continue cooking until the shrimp is completely cooked through.

Marga’s 2012 Christmas Eve Dinner

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Eggnog Recipe

January 1, 2013 / / 0 Comments

I’m not the hugest eggnog fan in the world, but I wanted to have something to serve my Christmas Eve dinner guests when they first arrived.  For some reason eggnog came to mind.

This recipe, from Alton Brown, was fairly easy and pretty tasty – if you like eggnog.  It was a bit too nutmeggish, however, so if I made it again I’d reduce the nutmeg to half a teaspoon.  It wasn’t too sweet, which I appreciated.  I followed it pretty closely, but as I needed both an alcoholic and non-alcoholic version, I only added the Bourbon at the end.

Ingredients

  • 4 eggs, separated
  • 1/3 cup + 1 Tbsp. sugar
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 tsp. nutmeg
  • 3 oz bourbon

Instructions

Beat eggs with an electric mixer until they lighten in color.  Gradually add 1/3 cup sugar and mix until completely dissolved.  Mix in the milk, cream and nutmeg.

Using an electric mixer, beat the egg whites until they form soft peaks.  Add the remaining sugar and continue beating until hard peaks are formed.

Mix the egg whites with the egg yolk mixture.  If you are making both alcoholic and non-alcoholic eggnog, pour into separate pitchers and add the bourbon to one.

Refrigerate until serving.

Marga’s 2012 Christmas Eve Dinner

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Wine-Braised Short Ribs with Cocoa and Star Anise – Recipe

January 1, 2013 / / 0 Comments

This year – 2012 – short ribs were eatured as the main dish on my Christmas Eve dinner table.  I love short ribs and I couldn’t think of anything else to make for this dinner.  Of course, I had to try a new recipe because I wasn’t in love with any of the ones I made before, plus I always like trying new things.

I think this recipe was quite successful.  I’m not ready to say it was the best short rib recipe I’ve ever made, but it definitely was tasty and the sauce was delicious – both with the short ribs and the garlic mashed potatoes I served it with.  The sauce was definitely rich and well balanced.  The ribs, btw, were succulent and fall-off-the-bone tender.  Regardless of what recipe I use in the future, I will cook them in this manner.

I made the short ribs the day before, not only because I don’t want to be crazy cooking on Christmas Eve, but because braised short-ribs are always better the next day.

I got this recipe from Chuck Hughes of the Cooking Channel (I had never heard of either, I found it through Google) and I modified it slightly.  I used a roasting pan for this dish, as I had nothing else that was large enough for the ribs and veggies.  I placed it on the stove over two burners.

It will serve 6 people.

Ingredients

  • 8 meaty short ribs
  • coarse salt
  • flour for dredging
  • canola oil
  • 4 large onions, coarsely chopped
  • 5 stalks celery, coarsely chopped
  • 5 carrots, peeled and cut into 2″ cylinders
  • 8 garlic cloves, peeled and cut in half
  • 3 sprigs fresh rosemary
  • 1 tsp dried thyme
  • 2 star anise
  • 2 cinnamon sticks
  • 2 bottles red wine
  • 3 Tbsp. cocoa powder
  • 3/4 cup brown sugar
  • 2 Tbsp. peppercorns
  • 2 Tbsp butter

Instructions

Preheat oven to 350°F.

Trim excess fat from the ribs.  Season well with coarse salt.  Dredge in flour.

Coat the bottom of a roasting pan with Canola oil and place on the stove over medium-high heat.  When hot, add the short ribs and brown on all sides.  Remove and set aside.

Add the onions, celery, carrots, garlic, rosemary, thyme, star anise and cinnamon sticks to the pan.  Cook until they caramelize, stirring frequently.  Return meat to the pan and pour wine over the ribs.  If they are not completely covered, top with water.

Mix in cocoa power, brown sugar and peppercorns and bring to a boil.  Cover tightly with aluminum foil, put in the oven, and cook for 3 hours.

Carefully remove ribs, and set aside.  Strain out the braising liquid into a large cooking pot.   Discard the veggies.

Place the pot on the stove and boil over medium-high heat until the liquid is reduced by about 1/3rd.  Return the short ribs to the pot.  Cool and then refrigerate until the next day.

When ready to reheat (30 to 60 minutes before serving), place the pot on the stove over medium heat and cook uncover until the liquid starts boiling.  Stir to make sure the short ribs are moist all over.  Cover and turn the heat down to a simmer.

Five minutes before serving, remove the ribs and place on the serving platter.  Cover with a kitchen towel to keep warm.  Taste the liquid, adjust seasoning and reduce further if needed to make it more intense.  Add butter and serve with the ribs or on the side.

Marga’s 2012 Christmas Eve Dinner

Braised Red Chard – Recipe

January 1, 2013 / / 0 Comments

I got some beautiful organic red chard from someone who was going on a trip, and decided to use it to make a side dish for the short ribs I’d be serving for Christmas Eve.  This recipe from Rachel Ray got great reviews and seemed easy enough, so I figured I’d give it a try.  It was a great success!  Everyone just loved it.  The best part? I was able to make it earlier in the day and reheat it just before serving.

Ingredients

  • 1 Tbsp. olive oil
  • 1 small onion, chopped
  • 1 bunch red chard, washed and coarsely chopped
  • 1 cup chicken stock
  • 1 cup raisins
  • 1/2 tsp. nutmeg
  • salt and pepper to taste

Instructions

Heat a large frying pan over medium high heat.  Add the oil and heat.  Add the onion and saute for 2 minutes.  Add the red chard, a handful at a time, pressing down until it wilts.  Add the chicken stock and the raisins.  Season with nutmeg and salt and pepper to taste.  Reduce heat to medium low and cook until the chard is tender, about 1o to 15 minutes.

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Peanut Butter Trifle – Recipe

January 1, 2013 / / 0 Comments

One of my Facebook friends posts pictures of beautiful desserts from time to time, and some time ago I chanced upon one of peanut butter trifle.  I loved the idea and immediately decided that I would make it for Christmas.  It was  a great success.  I loved it!  Note that this is a pretty rich dessert, but not particularly sweet (or it doesn’t have to be, how much sugar you put is up to you).

For my trifle I used this recipe from the how sweet it is blog, but you can pretty much layer anything you want.

I served these trifle in 8-oz wine glasses, this recipe made 8 to 10

Ingredients for the Trifle

  • 1/2 batch brownies, cut in 1″ cubes
  • peanut butter cream (recipe below)
  • 2 cups coarsely chopped peanut butter cups
  • 3 cups chocolate pudding (you can use instant)
  • 1 cup heavy cream, whipped with 2 Tbsp. white sugar

Instructions

Place a layer of brownies at the bottom of the serving dish(es).  Then layer the peanut butter cream, peanut butter cups & chocolate pudding.  Top with whipped cream and brownie crumbs.

Refrigerate until serving.

Ingredients for the Peanut Butter Cream

  •  3/4 cup creamy unsalted natural peanut butter
  • 6 oz cream cheese
  • 1/2 cup sugar
  • 2 Tbsp. milk
  • 1/3 cup heavy cream, whipped with 2 tsp. sugar

Instructions for the Peanut Butter Cream

Using an electric mixer, whip the peanut butter and cream cheese together until combined.  Add the sugar and mix until dissolved.  Add the milk and mix again.  Fold in the whipped cream into the mixture.

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Apple, Onion and Bacon Pie recipe

December 4, 2012 / / 0 Comments

I have to bring an appetizer to a Holiday Party for an organization I belong to, and for some reason I decided that I wanted a fruit-based savory pie.  After some online research I ended up with this flavor combination, and then I found a recipe for a galette with these ingredients which I easily adapted to make a pie.

It was great! Easy and delicious.  Actually, more like satisfying and addictive.  It tastes good warm and cold, so it’s perfect for a holiday buffet.

Apple, Onion and Bacon Pie

Ingredients

  • 8 oz bacon, coarsely chopped
  • 1 large sweet onion, thinly sliced
  • 2 or 3 apples, thinly sliced
  • salt & sugar to taste
  • 2 9″ pie shells

Directions

Cook bacon over medium heat in a deep frying pan until crispy.  Using a slotted spoon, remove bacon bits and set aside.  Pour out all but 1 Tbsp. grease from the pan and reserve.  Add the onion slices and cook until soft, stirring occasionally.  Add the apple slices and cook until soft.  Return the bacon to the pan and mix.  Taste and add salt and sugar as needed.  Set aside to cool.

Preheat oven to 400F (or the temperature indicated by your pie shell recipe).

Put the pie shell into your pie pan and press tightly.  Add the cooled filling.  Top with the other pie shell, sealing the borders with the bottom shell. Make several cuts on the top shell and bake until golden, about 30 minutes.

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Buttermilk Corn Bread – Recipe

April 9, 2012 / / 1 Comment

I was invited to an Easter/Zombie Day brunch today, and I was supposed to bring something.  I don’t know why I thought of cornbread, but as it was one of the few things I had all the ingredients to make, it was a lucky thing.  I found this recipe in allrecipes.com and followed it to a T – though I used blue cornmeal as that’s the only kind I had at home.  The results were pretty good.  People raved and raved about it, and I liked it, but I wish it had been moister (it had plenty of fat, so it should have been).  Perhaps undercooking it by 5 minutes would help.

  • 1 cup butter
  • 1 1/3 cup sugar
  • 4 eggs
  • 2 cups buttermilk
  • 1 tsp. baking soda
  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 1 tsp. salt

Directions

Preheat oven to 375F.

Grease two 8″x8″ or one 13″x9″ baking pan(s).

Melt the butter over medium-high heat in a large skillet.  Turn off the oven and whisk in the sugar.  Whisk in the eggs, and blend until it’s all mixed in.  In a separate bowl, mix the buttermilk with the baking soda, and then combine with the mixture on the skillet.  Add the flour, cornmeal and salt and blend well.  Pour the batter into the prepared pan(s).

Bake 25 to 30 minutes or until it comes out dry in the middle.

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