Keeping it Fresh Friday: Perfect Pan-Sear Shrimp

I love shrimp as an easy dinner option.  It cooks up so super quick and everyone in my family loves it. I've cooked it so many ways but this week discovered the optimal way to prepare shrimp.  The shrimp were caramelized on the outside, so tender on the inside, and not at all mushy.  Thanks America's Test Kitchen for sharing this article in your publication, Cook's Illustrated!  I'll give you the recipe as they have written it, with the basic directions for pan-seared shrimp, followed by three glazes.  We picked the chipotle-lime glaze and it was amazing. 

How to Pan-Sear Shrimp:
Serves 4

Ingredients:
2 T. olive oil
1 1/2 lb. raw shrimp, peeled and deveined
1/4 t. salt
1/4 t. pepper
1/8 t. sugar

1.  Heat 1 T. oil in 12" skillet over high heat until smoking.  Meanwhile, toss shrimp, salt, pepper and sugar in medium bowl. 

2.  Add half of the shrimp to the pan in a single layer and cook until spotty brown and edges turn pink, about 1 min.  Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 sec.  Transfer shrimp to large plate.  Repeat with remaining 1 T. of oil and shrimp.

3.  After second batch has stood off heat, return first batch to skillet and toss to combine.  Add glaze, if using, and toss.  Cover skillet and let stand until shrimp are cooked through, 1-2 min.  Serve immediately. 


How to Make Garlic-Lemon Butter:
Ingredients:
3 T. softened unsalted butter
1 medium garlic clove, minced
1 T. lemon juice
2 T. chopped parsley
1/8 t. salt

Beat butter with fork until light and fluffy.  Stir in garlic, lemon juice, parsley and salt until combined.  Add to shrimp when returning first batch to skillet.

How to Make Ginger-Hoisin Glaze:
Ingredients:
2 T. hoisin sauce
1 T. rice vinegar
1 1/2 t. soy sauce
 2 t. fresh grated ginger
2 t. water
 2 scallions, sliced thin

Stir together all ingredients.  Add to shrimp when returning first batch to skillet.


How to Make Chipotle-Lime Glaze:
Ingredients:
1 chipotle chile in adobo, minced
2 t. adobo sauce from chipotle can
4 t. brown sugar
2 T. lime juice
2 T. chopped fresh cilantro

Stir together all ingredients.  Add to shrimp when returning first batch to skillet.


Suggested sides: Serve shrimp on a bed of rice, with Fresh Cilantro-Lime Corn (see Keeping It Fresh Friday: Summer at its Peak, July 2011)


Recipe courtesy of Cook's Illustrated magazine. 

Keeping It Fresh Friday: Early Orchard Harvest

I love the flavors of early fall and can't wait for it to come.  While its still early to go apple picking at the many local orchards in our area, late summer pears are hitting there peak now.  So here's another Italian classic and family favorite.  If you've never paired pears with blue cheese, you don't know what you're missing!

By the way, the recipe does really deserve the best quality blue cheese possible.  It originally calls for Gorgonzola, but if you can't find it or don't want to pay the extra cash, you can sub for still good quality but slightly cheaper Danish Blue or even for regular American blue cheese.

How to Make Linguine with Pears and Blue Cheese:
 Serves: 4

 1/4 c. butter
4 firm pears (about 2 pounds), peeled, cored, and cutinto 1/2" slices
1 T. chopped fresh rosemary
1 c. low-salt chicken broth
4 oz. (1 c.) Gorgonzola or blue cheese, crumbled
3/4 c. freshly grated Parmesan cheese, divided
1/2 c. heavy whipping cream
12 oz. linguine
1/3 c. chopped pecans

1. Melt butter in heavy large skillet over medium-high heat.  Add pears; saute until tender and beginning to brown but not soft, about 8 minutes.  Using a slotted spoon, carefully transfer pears to bowl.

2. Add rosemary to skillet and stir until fragrant, about 1 min.  Add broth, Gorgonzola, 1/2 c. Parmesan, and cream.  Simmer until sauce thickens enough to coat a spoon, whisking occasionally, about 6 min.  (Run your finger down the back of the spoon.  If it leaves a clear streak, the sauce is done.  I usually find it takes me longer than the 6 min, more like 8 min.)

3.  Meanwhile, cook linguine in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally.  Drain; return pasta to pot.  Add sauce and pecans to pasta; toss over medium-low heat until sauce coats pasta, about 3 min.  Season to taste with salt and pepper.  Transfer to large low.  Sprinkle with remaining 1/4 c. Parmesan.


Recipe curtsey Bon Appetit Fast, Easy Fresh Cookbook, 2008.

Keeping It Fresh Friday: A New Mexico Fair Classic

The Hampshire County Fair is this week.  We took the boys to the parade last night.  We will take in the tractor pulls, chain saw competitions, live stock, petting zoo and fair food tomorrow.  This is the first of the late summer/fall harvest festivals for us and now I have fair food on my mind.

The good news: not all fair food has to be fried!  New Mexico fairs showcase a great variety of relatively healthy options.  Well, you know, so long as they are eaten in moderation, which I think is the real trick.  Common to all New Mexico fairs, sporting events, and Five and Dimes is the humble but tasty Frito Pie.  Its something I can easily make at home, nowhere near New Mexico!  Since I needed a cheap and easy meal for a weeknight, it was a perfect choice.  Not a thirty minute meal but so low maintenance, its perfect for school nights.  If you're really busy, follow the slow cooker instructions. 


If you want to go really Fiesta traditional, buy the lunch-sized bags of Fritos.  Pour the beans, cheese, chile, meat and onions inside and eat it right out of the bag.  Just be careful.  It is an aluminum bag and can get hot.

Oh, and soaking the beans.  I don't do it.  Why?  First and most importantly, my grandma didn't.  But if that doesn't work for you, here's the argument and counter-argument.  The claim is that soaking beans makes them softer and helps remove some of the enzyme that makes humans gassy after eating beans.  However, while removing the gas, soaking also removes a lot of the other minerals and nutrients that make beans so healthy in the first place.  The boil-before-you-cook method makes them softer and just use gas-relief products to take care of the rest.

How to Make Frito Pies:
Serves: 4-6

For the beans:
1 1/2 c. Pinto beans
1 T. lard, optional
1 t. garlic salt, optional

1.  Sort the beans.  Rinse and pick out any pebbles, dirt clumps, and beans that are broken, malformed, or just kind of ugly looking.

2.  Place in a pan and add water, covering just 1" above beans.  Boil for 10 minutes, adding more boiling water if necessary.

3.  Add lard and garlic salt, if you using.  Reduce heat to low and simmer for about 5 hours or until beans are almost tender.  Add more water as they cook, but not more than 1" above the beans, as necessary.  Mash some of the beans with the back of a spoon and continue cooking for 30 minutes longer or until completely tender.  (This will make the bean juice creamier.)

4.  Alternatively, place boiled beans in a slow cooker and simmer on low for 7 1/2 hours.  Mash slightly and cook remaining 30 minutes.  

For the Frito Pies:
1 lb. ground beef
2-3 T. New Mexico red chile powder
1-2 t. flour
1 1/2 c. water
1 bag of Fritos, or small lunch bags for individual servings
1 c. shredded cheddar cheese
1/2 onion, diced

1.  Brown the beef over medium-high heat until fully cooked.  Drain off the fat. I set aside a little meat for the kids in case the chile is too hot.  Mix chile, flour and water together in a bowl, or place in a jar, cover and shake well.  Add chile mixture to meat and bring to a simmer.  Cook until thickened into a gravy-like consistency.

2.  Serve: spoon beans into a bowl.  Top with chile, cheese, onion and crushed Fritos. 

Keeping It Fresh Friday: Shrimp and Vegetable Orzo

Oh my goodness, is it already Friday afternoon? Good thing I had this one in my back pocket from earlier this week!

The original recipe called for grilling everything.  However, the day I went to make it, we ran out of propane.  I discovered its actually easier to multitask this great, filling summer pasta salad when its broiled.  You can boil the pasta while the veggies and shrimp cook.  Plus, you wouldn't be distracted by little ones pressing their faces against the screen door while you try to grill before Daddy gets home. Another instance of a recipe we've been meaning to make for years really paying off!

How to Make Orzo with Shrimp, Summer Vegetables and Pesto Vinagrette:
Serves: 6

Ingredients:
8 oz. orzo (about 1 1/3 c.)
6 1/2 T. olive oil, divided
4 T. red wine vinegar, divided
1 medium zucchini, cut in half lengthwise
1 medium yellow squash, cut in half lengthwise
1 red, yellow or orange pepper, cut in half lengthwise
3 T. prepared pesto (either purchased or homemade)
2 T. lime juice
1 lb. uncooked large shrimp, peeled and deveined
1 heirloom or hothouse tomato, cut into 1/2" cubes
1/2 c. thinly sliced fresh basil (I used our purple basil for color)
1 8 oz. ball fresh mozzarella cheese, cut into 1/2" cubes


1.  Cook orzo in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.  Drain.  Rinse with cold water; drain well.  Transfer to large bowl and toss with 1 T. oil.


2.  Meanwhile, preheat broiler (or grill to medium-high heat).  Whisk 2. T. oil and 2 T. red wine vinegar in small bowl.  Brush both sides of zucchini, squash and pepper with vinegar mixture.

3.  Whisk pesto, lime juice, 3 1/2 T. oil, and 2 T. vinegar in small bowl for pesto vinaigrette.  Place shrimp in medium bowl.  Add 2 T. pesto vinaigrette; toss to coat.

4.  Broil (or grill) zucchini, squash and pepper until crisp-tender, about 3-5 min. per side.  Transfer to work surface.  Broil shrimp (or grill) shrimp until charred and cooked through, about 2-3 min. per side.  Add to bowl with orzo.  Chop vegetables; add to bowl with orzo.  Add remaining vinaigrette, tomatoes, basil, and mozzarella.  Toss to combine  Season with salt and pepper.

5.  Serve at room temp or chilled. 

Recipe curtsey Bon Appetit Magazine, June 2008.

Keeping It Fresh Friday: Capellini a la Greco

Yeah, I'm posting this early, as we have Mark's family visiting us for an extended weekend.  So keep it fresh, Thursday!

Capellini Pomodoro was a staple in my family growing up.  However, we didn't call it that.  In my household, we had always called it "Fergie's Thing", after a cookbook accredited to Sarah Ferguson.  In fact, it wasn't until I was in college that I discovered that the dish was not invented by the Duchess.  I learned that this dish is in fact very traditionally Italian.  And that it went by Pomodoro, meaning "with tomatoes".   Its so incredibly simple and I've made it so many times that I don't follow a written recipe.  In fact, I had to look up measurements for writing down this version for you.  Exactly how much oil was I eyeballing?  What is a standard-size cheese tub?

But here you will find not the traditional tomato-basil dish I grew up with.  Like I said, I've made it many times and want to give it a little new life for my family.  So this is my own variation, a dish I am calling Capellini a la Greco.  Spinach, dill, feta and olives are added to the dish, but the star still remains fresh and fabulous tomatoes.  Is it really what an Italian would think of as Greek-style?  Probably not.  But after all, I'm Hispanic and German.  So here's my American interpretation of a Greek take on an Italian dish.  Buon Appetito, Buen Provecho, Kali Orexi.

Enjoy.

How to Make Capellini a la Greco:
Serves: 4
Time: 20 min.

Ingredients:
12 oz. capellini pasta (any thin, long noodle can substitute) 
2 T. olive oil, divided
1 garlic clove, minced
4 vine ripened tomatoes or 6 Roma tomatoes, diced
1 T. red wine vinegar
8 oz. baby spinach leaves
1 T. fresh dill, roughly chopped
8 oz. crumbled feta
1/3 c. kalamata olives
1/2 lemon


1.  Cook pasta in boiling salted water, in large stock pot,  according to package directions.


2.  Meanwhile, heat 1 T. olive oil in large nonstick skillet.  Add garlic and saute until fragrant, about 30 seconds.  Add tomatoes and red wine vinegar.  Saute for 6 min.  Or until the pasta is ready.  I don't usually time this step.

3.  Drain pasta and return to pot.  Add 1 T. olive oil and toss to coat.

4.  Add spinach and dill to tomatoes.  Toss until spinach wilts, about 2 min.

5.  Add sauce to pasta.  Add half of the cheese and the olives.  Squeeze lemon over pasta.  Toss to coat.

6.  Serve immediately, sprinkling remaining cheese on top of each serving. 






Want the more traditional version?   
To Make Capellini Pomodoro:
Omit the spinach.  Substitute 2-3 T. chopped basil for the dill.  Substitute Parmesan cheese for the feta.  And omit the olives and lemon.  Switch the red wine vinegar for balsamic.  If you're my mom, add a lot more balsamic vinegar (she's crazy about the stuff). 


Note: I acknowledge that there are no olives in the photo.  We realized the error after dinner was served and added it much later in the meal.
 

Pizza Conquered! (Sort of)

I'm not sure grilled pizza counts towards true pizza success.  It is more pizza-like flat bread.  But this has at least kept me from giving up on the en devour all together.  (If it had failed, you would be reading a post title "Wife Announces She's Retiring from Pizza.")  So I'll take that as a success.  And it was so so easy to grill.  The first time I felt the effort of making pizza dough actually paid off.  I don't recommend topping grilled pizza with large fresh tomatoes as we did here, however.  As it sat, the dough got soggy from the tomato seeds.  And next time I will be using a shredded cheese.  But a definite start to good eats to come!

I also love the side dish we made to complete this summer meal.  Just cut a cantaloupe in half and slice into wedges.  Wrap each wedge with prosciutto (about 1/2 a slice).  Drizzle with olive oil and sprinkle with mint.


How to Make Grilled Pizza:

Makes: 2 14-16" pizzas, serves 4

For dough:
2 T. sugar
1 T. kosher salt
1 T. olive oil
3/4 c. warm water
2 c. bread flour
1 t. instant yeast
2 t. olive oil
more oil and flour for dusting and brushing

1.  Place sugar, salt, olive oil, water, 1 c. flour, yeast, and remaining cup of flour in bowl of stand mixer, fitted with paddle attachment.  Starting on low, mix until the dough just comes together, forming a ball.  Lube the hook attachment with cooking spray.  Attach the hook and knead for 15 minutes on medium speed.

2.  Tear off a small piece of dough and flatten into a disc.  Stretch the dough thin.  Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed.  If the dough tears before it forms, knead for an additional 5-10 minutes. 

3.  Roll the dough into a smooth ball on countertop.  Place in stainless steel or glass bowl.  Add 2 t. of olive oil to the bowl and toss to coat.  Cover with plastic wrap and refrigerate for 18-24 hours.

4.  Preheat grill to high and make sure the grill grates are clean and clear of all debris.

5.  Split the dough into 2 equal parts using a knife or dough scraper.  Flatten into a disk onto the countertop and then fold the dough into a ball. 

6.  Wet hands barely with water and rub them onto the countertop to dampen the surface.  Roll the dough on the surface until it tightens.  Cover dough with tea towel and rest for 30 minutes.

7.  Generously flour pizza peel and place dough onto peel.  Using your hands, form a lip around the edges of the pizza.  Stretch the dough into a round disc, rotating after each stretch.  Shake the peel to make sure it will slide off.  Set dough on plate or cutting board and repeat with second dough ball.

8.  Oil the grill grates and reduce heat  to medium.  Brush the dough with olive oil and flip onto hot grill.  Close the lid and cook for 1-2 minutes, or until bottom is golden brown.  Brush the top side with oil.  Then, slide the peel under the dough and flip dough over.  Top as desired, working as quickly as possible.  Close lid and cook until bottom of crust is golden brown, about 2-4 minutes.  Using peel, remove pizza to cooling board and rest for 3 minutes before slicing.

Recipe adapted from Alton Brown, "Pizza Pizza Pizza" and "Flat is Beautiful V" from Good Eats.

Keeping It Fresh Friday: Glazed and Grilled

So this meal doesn't follow many of my Friday rules.  It has pre-made elements and involves grilling, which I've been trying to avoid.  But you certainly can use it for roasting pork or chicken inside.  It's just delicious and while it was the last element of Mark's birthday meal, which fell on a Sunday, its certainly the kind of dish that you can use on a weeknight.  Its really that easy.  Obviously, you may want to adjust for a smaller family meal instead of the more party-sized proportion used here.

How to Make Orange-Cumin Glaze for Chicken or Pork:

Makes: about 3 1/2 cups of glaze, enough for a whole chicken or 10 pork chops

Ingredients:

1 1/2 c. ketchup 

1 1/2 c. orange juice

3 T. Sriracha sauce

2 T. soy sauce

1 T. cumin

whole chicken, cut into parts, or 10 pork chops

1. Puree first 5 ingredients in blender or food processor until smooth.  Set aside 1 cup to be served on the side.  

2.  Grill chicken or pork, brushing with glaze.  

3.  Bring remaining glaze to a simmer over medium heat.  Serve alongside chicken or pork.

Recipe curtsey Cook's Illustrated magazine, June 2011.

One can legally change a name. Can I legally change my birthday?

Mark had a birthday yesterday.  He always tells me that he hated having a July birthday as a kid.  All his friends were on vacation and he didn't have that classroom cupcake experience.  But I've decided that I would gladly take that as child in order to have the birthday dinners he has as an adult.  His birthday falls at the perfect moment when the best of summer produce is just hitting its peak.

I'll break down his birthday dinner this week into its three elements to do justice to each recipe.  The first one, Summer Vegetable Paella, is a great vegetarian dish that can certainly stand alone as a side.  And it makes a lot of food, as you might guess from the size of the paella pan.  We had enough for large side servings for all, leftovers for lunches for the week, and a large Tupperware to freeze for dinner later in the year.  (Again, a rice dish that freezes well.) Its not the speediest dish to make, what with chopping all those veggies.  Also, like all risotto or paella recipes, you must be watchful so it doesn't stick and burn.  But the end result is worth it.

This lovely, huge paella pan was a Christmas gift from my parents.  A case of getting exactly what I asked for, my mom bought it off my Amazon wishlist.  I didn't realize just how big it would be when I added it to my list (its 18 1/2").  It's too large for our stove top; it wouldn't get even heat from the three burners needed to hold it.  But it works on the new grill.  Paella is after all meant to be placed on a grill in the most traditional Spanish fashion.  But this lovely large pan allowed us to cooked the dish faster that we ever have in the past.  But I'm going to assume you don't have a large paella pan and will give the instructions for a stove.  Just use the largest pan you have; we used to use our wok for this one. 

How to Make Summer Vegetable Paella:
Serves: 8-10
Prep Time: 15-20 min.
Total Time: 1 hr.

Ingredients: 
good pinch of saffron strands
6 T. olive oil
1 zucchini, quartered and sliced
1 onion, sliced
3 garlic cloves, minced
1 yellow bell pepper, halved and sliced
1 red bell pepper, halved and sliced
2 t. paprika
1 1/4 c. arborio (short-grain) rice
2 1/2 c. stock, either chicken or vegetable
1 lb. plum tomatoes, chopped
6 oz. mushrooms, sliced
14-oz. can of chickpeas, in juices
salt and pepper


1.  Steep the saffron in 3 T. of boiling water.  In large pan, heat the oil and saute the zucchini, onion, garlic, and peppers for 5 min., stirring occasionally.  Sprinkle in the paprika and saute 30 sec. longer.

2.  Mix in the rice and saute for about 1 min., just to slightly toast the rice.  Pour in the stock, tomatoes, and saffron.  Season with salt and pepper.  Bring to a boil, then simmer for 15 min., uncovered, shaking the pan frequently and stirring occasionally.

3.  Stir in the mushrooms, green beans, and chickpeas with their juices.  Continue cooking for 10 min., then serve hot from the pan.

Adapted from Chunky Vegetable Paella, Mediterranean: Food of the Sun, 2005

Keeping It Fresh Friday: Not Your Boring Ol' Arroz Con Pollo

Another standby in our house is this Brazilian Orange Chicken with Rice.  I know it breaks a basic rule in our family, always eat fresh, by using boxed rice mix.  But its so good that I'm willing to make this concession.  Plus, its cheaper than trying to mix my own saffron rice mix, as you might know if you've ever bought real Spanish saffron.  It also freezes decently well, if you're looking to stock up a freezer for up coming busy times.  Just hold off on the cilantro until serving, so it doesn't wilt and brown in the reheating process. 

How to Make Brazilian Orange Chicken with Rice:
Serves: 4
Prep Time: 10 min.
Total Time: 40 min.

Ingredients:
1 lb. skinless, boneless chicken thighs, cut into 1/2" pieces
1/4 c. olive oil
4 garlic cloves, finely chopped
1 t. grated orange peel
1 c. water
1/2 c. fresh orange juice
1 c. yellow rice mix with seasoning packet (from 8-oz. box)
1/2 c. (packed) sliced pimento-stuffed Spanish green olives
1 c. chopped fresh cilantro
orange wedges


1.  Sprinkle chicken with ground black pepper. (Skip the salt this time; there is plenty in the seasoning mix).  Heat oil in heavy large skillet over medium-high heat.  Add chicken, garlic, and orange peel; saute until chicken is lightly browned, about 3 min.


2.  Add 1 c. water and orange juice; bring to a boil.  Mix in rice, contents of seasoning packet, and olives; return to a boil.  Reduce heat to medium-low, cover, and cook until liquid is absorbed and rice is tender, about 20 min.  Remove from heat; let stand covered for 10 min.


3.  Stir in cilantro.  Transfer to platter.  Serve with orange wedges, to be squeezed over dish as desired.

 Recipe from The Bon Appetit Cookbook, 2006

Keeping It Fresh Friday: Summer At Its Peak

I don't have a complete meal for you today.  See, its summer, we live near a fantastic meat market, and Mark recently got a new grill.  So we're doing a lot basic grilled meat, paired with "its too hot to cook" sides that take advantage of the summer produce starting to become avaliable.  Its still a tiny bit early for peaches, tomatoes and corn, but here's some delicious and incredibly easy sides we've tried recently that let the best of summer really stand out.   So pair these with a favorite steak, chicken, fish or other main dish and enjoy.

On that note, I am new to the grill.  Yes, sad but true.  Until we had a gas grill, I really just wasn't interested in lighting a charcoal grill for a weeknight meal.  So in the meantime, I have learned some great advice for how to get around grilling meat, on a stove and in the oven.  I'll talk another day about how to best enjoy steaks year round, even without a grill.

How to Make Minted Peach and Tomato Salad:
Serves: 4-6
 

Ingredients:

1 1/2 T. extra-virgin olive oil
1/2 T. balsamic vinegar
1/2 T. lemon juice
1/2 t. salt
1/2 t. pepper
2 large peaches
4 lbs. various tomatoes 
2 stalks celery
2 T. fresh mint leaves


1. Whisk together olive oil, vinegar, lemon juice, half the salt and half the pepper in a small bowl.  Set aside.


2. Halve and pit peaches.  Cut into slices.  Slice tomatoes in 1/2" rounds.  Cut celery into 1/4" pieces.  Coarsley chop mint.


3.  Arrange peaches, tomatoes and celery on a serving plate.  Sprinkle with remaining salt and pepper.  Add mint to vinaigrette.  Pour over salad and serve.




How to Make Lime-Cilantro Corn:
Serves: 4

Ingredients: 
4 ears of corn
2 limes
1/2 bunch of cilantro
Olive oil
Salt and pepper

1.  Shuck corn.  Cut kernels off the cob.  Juice the limes and add to the corn.  Chop the cilantro and add.  Drizzle with olive oil, adjusting to taste.  Season with salt and pepper.  Either refrigerate until serving or serve immidiately.



How to Make Muddled Ginger Lemonade:
Serves: 1, multiply recipe by guest

Ingredients:
1/2 lemon, cut into wedges
1/2" piece fresh ginger, peeled and sliced
4 sprigs fresh mint
1 1/2 t. honey
1-2 oz. water, still or bubbly (I used San   
     Pelligrino)
Ice

1.  Muddle lemon, ginger, mint and honey in a glass with a muddler or the handle of a wooden spoon.  Stir in water.  Top with ice.


Yes, you can make this a cocktail by adding alcohol of your choice.  We used bourbon. 


Minted Peach and Tomato Salad adapted from Martha Stewart Living, 2011
Fresh Corn adapted from Bon Appetit Magazine, June 2011
Muddled Ginger-Mint Lemonade adapted from Martha Stewart Living, 2011

Keeping It Fresh Friday: Umami-ful Portobello Sandwich

I know I did sandwiches last week, but my parents are visiting this week and I'm posting this in honor of my dad.  My dad loves mushrooms and so do I.  Portobellos, in particular, offer a great vegetarian option that still satisfies the way meat does.  This is one of the rare family favorites that we make about once a month.  Repeats don't happen a lot in our house.  New recipes are how I combat kitchen tedium but this is one meal that we regularly make.  Its just that good. 

I think its all the Umami-ness going on in this sandwich.  Umami is the Japanese term for the 5th flavor, which we translate to savory.  In the West, we have only four: salty, sweet, bitter and sour.  We don't have a word for the fifth flavor like the Japanese do, but we instinctively know Umami. If you like seafood, rare meat, mushrooms, truffles, ripe tomatoes, spinach, green tea, soy sauce, balsamic vinegar, olives, wine or Parmesan than you know what umami is, or at least your taste buds do.  Obviously, since we love this meal, we love umami. 

The reason this meal takes 45 or so minutes is the inactive time in which you roast the garlic.  However, the mayo can be made up to a day in advance, just chilled until used.  If you're short on time, you can saute some garlic instead of roasting it.  But if you have the chance, I really recommend the roasted.  It really takes this sandwich to a different level. 

How to Make Portobello Mushroom Sandwiches with Roasted Garlic and Basil Mayonnaise:

Serves: 6
Time: 45 min.

Ingredients:
2 garlic cloves, unpeeled
Olive oil for drizzling
1 c. mayonnaise
1/3 c. minced fresh basil
1 t. plus 3 T. balsamic vinegar
6 T. butter, divided
1 lb. portobello mushrooms (about 5), stems trimmed, cut into 1/4" slices
1 lb. loaf of ciabatta, pain rustique, or focaccia, halved horizontally
1/2 c. freshly grated Parmesan cheese
1 large tomato, thinly sliced

1. Preheat oven to 400 degrees.  Place garlic in small ovenproof dish.  Drizzle with olive oil and sprinkle with salt and pepper.  Cover tightly with foil and roast until tender, about 30 minutes.  Cool; peel and mash. 

2.  Mix mayo, basil, 1 t. balsamic vinegar, and mashed garlic in small bowl.  Set aside.

3.  Melt 4 T. butter in large skillet over medium-high heat.  Add mushrooms and toss to coat.  Drizzle with remaining 3 T. balsamic vinegar.  Cook until tender, stirring often, about 5 minutes.  Season with salt and pepper.  (This can be made up to 2 hours in advance.  Let stand at room temp. and rewarm over low heat before continuing).

4.  Preheat broiler.  Spread remaining 2 T. butter over cut sides of bread.  Broil bread, buttered side up, until golden brown, about 2 minutes, watching closely!  Spread desired amount of mayo over toasted sides of bread.  Arrange mushrooms in an even layer over bottom half of bread.  Sprinkle with cheese.  Arrange tomato slices in single layer on top.  Cover with top half of bread.  Cut into 6 slices and serve.

Adapted from Bon Appetit Magazine, 2008

Pepperoni Rolls: It's a West Virginia Thing

Pepperoni rolls are the unofficial state food of West Virginia.  I say this like I've lived here long enough to really know.  But it is true.  I have three sources on this one.  Source #1- my neighbor told me.  Perhaps that makes me sound gullible.  But the guy grew up here and I believe anything he tells me about the region.  Ok, that does make me sound gullible.  Good thing I've got source #2- they sell them at the gas station.  And experience has taught me that some of the best food comes from gas stations.  The most satisfying breakfast burritos are from Allsup's and world renowned cinnamon rolls are found at Johnson's Corner.  And then there's #3- the internet told me so.  So there you have it.

The story is that pepperoni rolls started in Fairmont, West Virginia.  An Italian baker started selling these babies back in the 20's to miners, who loved the portable but filling snack.  Of course, the miners just ate them plain.  I like to serve them with a little tomato sauce, seasoned with fresh basil and garlic.   The rolls sometimes contain pickled peppers and sometimes cheese, largely based on the taste of the baker.  The recipe I include omits the peppers but includes mozzarella.


And just be prepared.  They are addictive.  If you find yourself promising your family that "these would make good occasional lunches/dinners/snacks", they may hold you to that.  On that note, make a double batch and freeze the second batch.  Homemade hot pockets.  If making a double batch, after teh first rise, divide the dough in half.  Place one half back in the bowl, cover again, and store in the fridge to delay its rising further until you are ready for it.

Note for the Gluten-Free: the most basic modern homemade pepperoni roll recipes use frozen Italian bread dough.  If you have a source for G.F. bread dough or a dough recipe and can find G.F. pepperoni, try it out and let me know the results.  I would love to post your findings.

                                                                    How to make Pepperoni Rolls:

Makes: 16
Total Time: 2 1/2 hours
Active Time: 45 minutes

Ingredients;
1 1/2 c. warm water
1 t. dry active yeast
1/2 t. salt
2 T. sugar
1 clove garlic, minced
1 egg
1/3 c. vegetable oil plus 1 T. for bowl
4 c. flour, approx.
1 8 oz. package pepperoni slices
2 c. shredded mozzarella
olive oil for brushing

1. In a large bowl, combine water, yeast, and sugar.  Let sit for 5 minutes, until yeast is foamy.  Add salt, minced garlic, egg and oil.  Stir in the 1 1/2 cups of flour, using a sturdy spoon.  Work in as much remaining flour, a little at a time as needed, until dough becomes too stiff to continue stirring with ease.  Turn out onto floured surface.  Continue adding flour while you knead until dough is smooth and elastic.

2.  Add oil to bowl and turn to coat completely.  Place dough in bowl and cover with  a damp kitchen towel or plastic wrap, loosely covered.  Let dough rise until doubled, about 1 hour. 

3.  Re-flour surface and very lightly flour dough surface to make it easier to work with.  Cut in half and roll into two balls. 

4.  Working with one half at a time, continuously divide in half until you have eight pieces.  Repeat with second ball of dough. 

5. Divide your pepperoni into 16 sections.  This should come to around 6 slices per roll.  Stretch a piece of dough by pulling gently in your hands, rotating as you pull, until you have about a 4" circle.  Lay down on surface.  Layer pepperoni in a circle in the center, leaving space around the edges.  Add a good pinch of cheese.  Fold the sides up around the pepperonis and pinch all seams shut.  Place on greased baking sheet.  Repeat with remaining dough.  Brush rolls with olive oil.

6.  Let rolls rise 30 minutes.  During this time, preheat oven to 350 degrees.  Bake for 20-30 minutes, or until golden brown.

7.  Let cool and enjoy.  Or let sit overnight for best results.   (It lets the pepperoni grease soak into the dough.)

Keeping It Fresh Friday: Loaded Baked Potato Salad and Quick Pickles

Sorry I don't have my own photographs for this week.  Its been a crazy week and while I've kept my family fed, I fell behind on actually photographing what we were about to eat.  I guess the hungry whiny kids won this round.  The photos come from http://www.marthastewart.com/, as do the recipes.

We do a lot of different takes on grilled cheese in my house.  I love grilled cheese but I also love variety.  Some delicious combinations we've come across include: fresh mozzarella with basil and tomato, peanut butter with cheddar and sliced apple, and ham and cheese with apple butter.  It makes for satisfying dinners when paired with soup or salad and they are always quick meals.

For this week's variation, I made sandwiches with quick pickles.  I love pickles and was interested in trying my own.  The great thing about making your own pickles is that you can control the salt, making a lower-sodium pickle into a much healthier snack for your family.  Any leftover pickles will save for about 2 weeks in an airtight container in the fridge, if you haven't eaten them all before then, that is.  You can, of course, substitute for store-bought pickles if you're really crunched for time.  (Get it?  Crunched?)

The potato salad is certainly inspired by baked potatoes loaded with blue cheese, bacon and chives.  Yum!
 
How to make Loaded Baked Potato Salad
Serves: 4-6
Time: 20 min. plus chilling time, if desired

Ingredients:
24 oz. Small red potatoes
3 T. coarse salt
1 1/2 oz. crumbled blue cheese, plus more 
       for garnish
1/2 c. buttermilk
1 t. red wine vinegar
1 t. dijon mustard
1 T. fresh chopped chives, plus more for 
       garnish
8 slices of bacon

1. Place scrubbed potatoes in saucepan with salt.  Add just enough water to cover and bring to a simmer.  Cook until tender when pierced with a fork, about 12 minutes.  Drain and let cool.  Halve the potatoes.  (Quarter larger ones, just so that all are roughly the same size.)

2. Meanwhile, cook bacon in 400 degree oven, set on a rack over a deep baking pan or dish, for about 15 minutes, or until crispy.  Drain well on paper towels and crumble.  Alternatively, you can pan fry the bacon.

3.  In small bowl, mix together blue cheese, buttermilk, red wine vinegar and mustard.

4.  Combine potatoes, dressing, most of the bacon, and chives.  Either chill salad or serve at room temperature.  Garnish with remaining blue cheese, chives and bacon before serving. 

How to make Cheddar Sandwiches with Quick Pickles and Honey-Mustard
Serves: 4
Time: 15 min. plus chilling time, if desired 

Ingredients:
1 large Vidalia onion, thinly sliced
1 medium English cucumber, thinly sliced
1 c. cider vinegar
4 T. honey, divided
2 bay leaves
1 1/2 t. finely chopped peeled fresh ginger
1 1/4 t. mustard seeds
1/2 t. coarse salt
2 t. grainy mustard
8 slices of multigrain loaf
4 oz sharp white cheddar cheese, thinly
       sliced
2 T. butter

1. Put onion and cucumber in non-reactive heat-proof bowl.  Bring vinegar, 2 T. honey, bay leaves, ginger, mustard seeds, salt and 1/2 c. water in saucepan and bring to a boil.  Reduce heat and simmer, stirring occasionally, for 5 minutes.  Remove bay leaves and pour over cucumbers and onions.  Stir and press down on vegetables to submerge.  Cover and let cool completely.  Either use or remove to the fridge.  


2. Stir together remaining 2 T. honey and mustard.  Set aside.  Spread bread with softened butter on outside of slices for grilling.  Spread with honey-mustard.  Divide cheese among the sandwiches.  Top with some of the pickled vegetables.  Top with bread.  Grill on hot griddle over medium heat, turning once, until both sides are golden. 

Recipes and pictures adapted from www.marthastewart.com, 2011

Keeping It Fresh Friday: Cajun Shrimp Boil

I love the idea of spending a few weeks in a beach house somewhere on the Atlantic coast.  So while I'm not yet on that beach, we can still enjoy a little summer beach house dining. 

This recipe comes from Martha Stewart.  Not surprising, as her summer recipes tend to favor New England coastal favorites.  I loved this recipe in particular because of the Cajun twist given what is more a Mid-Atlantic dish.  Just a tiny hint of heat.  If you're more of a traditional kind of girl or guy, you can substitute Old Bay for the creole seasoning.

This meal is super simple but would make a fun dish for summertime entertaining.  Especially in an enamel cast-iron pot, it looks showy and peel-and-eat shrimp has that fun, summer vibe to it.  And this recipe could easily be made in larger quantities.  I had tons of extra room in my stock pot.  

Cajun-style Shrimp Boil on Rice
Serves: 4
Time: 30 min.
       Prep Time: 15 min.
       Cook Time: 15 min.

Ingredients:
salt
1 1/2 c. long-grain white rice
2 T. unsalted butter
1 large celery stalk, diced small (about 3/4 c.)
1 small bunch green onions, white and green parts separated and thinly sliced
2 garlic cloves, thinly sliced
2 t. Creole seasoning
1/2 c. Worcestershire sauce
1 large lemon, sliced into 1/4" thick rounds
1 3/4 lbs. shell-on, deveined large shrimp

1. In a medium saucepan, bring 2 1/4 c. salted water to a boil.  Stir in rice and return to a boil.  Cover and reduce to a simmer.  Cook until rice is tender, about 15 min.  Remove pot from heat and let stand, covered, 5 min.  Fluff with a fork.

2.  Meanwhile, in a large heavy pot, melt butter over medium-high heat.  Add celery, green onion whites, and garlic and cook until translucent, about 3 min.  Add creole seasoning and cook until fragrant, about 1 min.

3.  Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 min.  Sprinkle green onion tops over shrimp.  Serve shrimp over rice.

Keeping It Fresh Friday: Tarragon Chicken and Veggies with Green Goddess Dip

Alternative Title: "So you bought a lot of tarragon at the farmer's market without a plan for it?"

Here's a quick and easy solution if you've ever found yourself in that dilemma.  Or if you're just looking for a fresh meal in the summertime.

You can serve the tarragon-butter sauce over other proteins.  My original plan was actually salmon, until the lady at the grocery store picked up the last fillets just as I got to the fish counter.

There is a reason I list the Green Goddess Dip recipe first.  The original instructions are to let it chill at least 1 hour.  If you are like me and forget to start this an hour before dinner time, just make it first before the chicken or any other prep and have it be the last thing you place on the table.  This give you about 30 minutes chill time.  And don't worry about carefully chopping the garlic and herbs.  They are going into a processor which will finish the job for you.  As for the mayo and sour cream, use any fat content you're comfortable.  You can also use non-mayos. I, however, am not sure this would work with the tarragon-butter sauce.  I strongly recommend you use real unsalted butter here.  (Besides, butter is actually better for you than margarine.  If you must pick between the two, choose butter.)

How to Make Green Goddess Dip for Crudite:
Makes: 1 cup

Time: 5 min.

Ingredients:
1/4 c. mayo 
1 T. white wine vinegar
1 small garlic glove, minced
2 green onions, chopped
2 T. chopped fresh parsley,
       Italian flat-leaf if avaliable
2 T. chopped fresh chives
1 T. chopped fresh tarragon
1 c. sour cream
salt and pepper to taste
 various vegetables for dipping

1. Process mayo, vinegar, garlic, green onions, and herbs in food processor until combined.

2. Whisk in sour cream and season to taste.  Refrigerate for 1 hour, or up to 4 days.

3.  Cut veggies and serve along with dip.


 
 




How to Make Sauteed Chicken with Tarragon-Butter Sauce:
Serves: 4
Time: 25 min.
       Prep Time: 10 min.
       Cook Time: 15 min.

Ingredients:
1 1/2 lbs. boneless, skinless chicken breast or chicken tenders
salt and pepper
4 T. butter, divided
1 large shallot, finely chopped
1/3 c. dry white wine
2 T. olive oil
1/4 c. chopped fresh tarragon
1 T. chopped fresh parsley, Italian flat-leaf if avaliable
1 T. lemon juice

1. Pound chicken breasts between two pieces of plastic wrap to an even thickness, or thinness really.  (This not only helps the chicken cook faster and more evenly but makes it more tender.)  Season with salt and pepper.

2. Melt 1 T. of butter in small saucepan over medium heat.  Add shallot and saute until softened, about 2 minutes.  Add wine and boil until most of the liquid is evaporated, about 3 minutes.  Remove from heat and set aside.

3.  Heat olive oil in large, heavy fry pan over medium-high heat.  (This is where those beautiful babies, my cast irons, come out.)  Saute chicken until golden and cooked through, about 3-4 minutes per side, depending on thickness.  If not all your chicken fit in the first batch, remove cooked chicken to a plate and cover loosely with foil while cooking the remaining chicken.

4. Return shallot mixture to burner over low heat.  Whisk in remaining 3 T. butter, a tablespoon at a time, whisking each tablespoon until incorporated before adding more.  Once all the butter is incorporated, remove from heat.  Whisk in tarragon, parsley, and lemon juice and salt and pepper to taste.

5. Serve chicken with tarragon butter sauce poured over.


Green Goddess Dip adapted from MarthaStewart.com, 2011
Pan-Seared Chicken with Tarragon-Butter Sauce adapted from Gourmet on Epi, July 2005

Keeping It Fresh Fridays: Orzo with Sausage, Roasted Peppers and Tomato

This is a great recipe from Giada De Laurentis.  We've simplified a few things.  (Roasting my own peppers just takes time I don't have on a week night.)  Its a family favorite, one we've made several times.  We don't often repeat recipes, because we just like trying out new dishes.  But this is one we keep in our regular repertoire.  If you're unfamiliar with orzo, you'll find it in the pasta section of most grocery stores.  It may look a little like long grain rice, but its actually a pasta.

How to Make Orzo with Sausage, Roasted Peppers and Tomatoes:
Serves 4-6.
Estimated time 0:17
       Prep time 0:07
       Cook time 0:10

Ingredients:
1 lb. orzo
3 c. low-sodium chicken stock
3 c. water
1/2 T. sea salt
1 16-oz. jar roasted red peppers,
        sliced into 1/4" pieces
2 links of Italian sweet sausage
        (pork, turkey or tofu), 
        removed from casing
1 clove of garlic
3 plum tomatoes, chopped
1/4 t. red pepper flakes, if desired
2 T. chopped fresh parsley, Italian flat-leaf if available, divided
salt and pepper, to taste
1/2 c. ricotta salata cheese, if available, or feta cheese, crumbled

1. In a medium saucepan, combine water, stock and salt.  Bring to a boil over high heat.  Add the orzo and cook until tender but firm to the bite, stirring occasionally, about 8-10 minutes.

2. Meanwhile, heat oil over medium-high heat in large skillet.  Add sausage and saute until cooked through, about 4 minutes.  Add garlic and saute until fragrant, about 1 minute longer.  Add peppers, tomatoes and pepper flakes, if using.  Cook until heated through, about 2 minutes longer.

3.  Reserve 1/2 c. pasta water, then drain the orzo.  Transfer orzo to serving bowl.  Add the sausage mixture, 1 T. parsley, and salt and pepper to taste.  Toss well to combine all ingredients.  Add cooking water, if needed, to loosen the pasta.  Top with cheese and remaining parsley and serve.

adapted from Giada De Laurentis for the Food Network, 2008


 

Coming Attractions: Quick, Fresh Weeknight Dinners

My sister came to me with a dilemna.  "We're going overseas for several months.  We won't have a fully stocked kitchen with a lot of appliances.  The grocery stores, while they carry great fresh, local food, won't have a ton of variety.  Can you help me find quick meals, using just a few easy-to-find ingredients?"

While we might not all be living in France, I believe my sister's need is what we're all looking for.  We all want weeknight meals that are quick, easy, and don't require long lists of ingredients or extra stops at specialty stores.  And if they can be healthy meals that our family finds delicious, then we really win.

Yeah, Mark and I do love to throw down with more complicated meals that often can only be made after stocking up supplies in a larger city.  But those are weekend things and not how we cook daily.  I'm really glad my sister brought this to my attention.  I never thought about blogging about our weeknight meals, because they are so, well, weeknight.  But just like you, these are the majority of the meals we cook. 

So, I will begin a weekly posting called "Keeping It Fresh Friday", in which I will offer recipes for simple, quick family meals. 

I want to explain the basic ruling principals of my family's meals.  First, flavor is king.  Something has either got to really save me time or being the most amazing super food for me to substitute it when a recipe calls for a tastier ingredient.  We cook fairly healthy but there are times when real butter, heavy cream, salt and fatty cuts of meat are just necessary, in my opinion.  Its all about moderation.  Second, my family tries to eat as fresh as possible.  If it only takes a minute or two longer for me to use a fresh ingredient than a prepackaged one, I will always choose that option.   Yes, you can do this and still make meals under thirty minutes.  (I don't mean to sound Rachel Ray-ish).  And third, we aren't afraid of spice.  Not just heat, but variety, from Mediterranean to Mexican, South East Asian to Middle Eastern.   If that doesn't sound like you, you might want to dial down the quantity of spices going into these dishes.

When I say family meals, yes, they are meals my whole family eats.  Even the baby.  But I won't call them "kid-friendly" because I understand that what my kids find friendly, yours might not.  You know your own kids' preferences, your personal tastes, and your family's other dietary needs.  These are simply meals that my family enjoys.

So be looking for the first installment of "Keeping It Fresh Fridays" coming at the end of this week.  And Buen Provecho! 

My On-Going Pizza Lesson

Pizza, yes, simple dough, sauce and cheese, has been my greatest hang up as a cook. I wouldn't mind this so much if it weren't for two points. First, pizza takes time. The crust is started a day in advance and while the steps are simple, they require attention and care. And second, while in Colorado Springs I could just buy the fresh dough from Whole Foods.  I don't have that option any longer.

So I gave pizza from scratch another, well, scratch. I was hoping some of my previous problems were just altitude related. I don't know why torn dough or pizza that refuses to slide off the peel would be caused by high altitude, but I was hopeful.

So after a day of anticipation, I finally had our pizza, bubbly, cheesey, golden. Only to have it refuse to come off the pizza stone cleanly. This time I got it off of the peel and into the oven; it just didn't want to come back out of it. But if you ignore a little messiness, the end result was still fantastic. Highly recommend this recipe and hope you have better luck than I did. And if you have any pointers, please share them!

This recipe yields two pizzas. Alton Brown recommends saving the second for later in the week, but if you have more than two people for dinner, make both pizzas. We only made one for the four of us and it was not enough. And my boys are little. I had already frozen the second ball of dough and so we instead had to raid the pantry.

I highly recommend watching the Good Eats episode, "Flat is Beautiful" but you'll have to rent it. Its not on the Food Network site any more. If you watch the episode, Alton suggests making straight cheese for your beginner ventures. This is so that you can really perfect your cheese/herb/dough flavorings before adding to the mix. Those three things are, after all, the heart of good pizza.

How to Make Pizza:
Alton Brown's Very Detailed Instructions for Pizza