Category Archives: MAIN DISH RECIPES

ITALIAN MEATBALLS WITH ARRABIATA SAUCE

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What is it about meatballs that everyone loves? Is it their size and the fact that they are just terribly darling? Is it their flavor or the fact that you can eat them in one or two bites? I remember my kids turning their noses up at meatloaf, but when I used the same exact recipe and formed the meat into little balls and either fried or baked them, they thought they were divine! (I still haven’t figured that one out. Perhaps it’s just that my kids, like children everywhere, were by nature perverse and knew instinctively that meatballs took me more time to prepare than meatloaf!)

Regardless, meatballs are just about the perfect food to fix for everyone, especially children. They, the meatballs that is, are full of protein and veggies. And if you are one of those people who like to sneak healthy ingredients into your cooking, meatballs are a very good vessel for doing just that. For example, oats and a scoop of wheat germ slide into almost any meatball recipe and no one, not even your little darlings who are always on the lookout for this sort of deception, need be the wiser. Another lovely thing about meatballs, they can be prepared GF if you use slightly chopped or ground GF oats in place of cubed white bread or bread crumbs. Even if you aren’t sensitive to gluten, oats are a wonderful and nutritious alternative to wheat.

Request: if any of you know why meatballs are more acceptable to children than meatloaf, I would appreciate your insight. I will then pass the knowledge along and save dozens of parents the time and trouble of finding it out for themselves!

Italian Meatballs:

  • 2 slices white sandwich bread, crusts removed and cut into small cubes
  • 1/3 c. milk
  • 1/2 c. plus 2 T. finely grated Parmesan
  • 6 T. chopped Italian parsley, divided
  • 1 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 1/2 medium onion
  • 2 cloves garlic
  • 1 large egg
  • 1/2 lb. ground pork
  • 1/2 lb. ground chicken or turkey
  • 1/2 lb. ground beef
  • grated Pecorino Romano, opt.

In a large bowl toss the bread cubes with milk to re-hydrate. Stir in the Parmesan, 4 tablespoons parsley, salt, pepper, onion and garlic that have been finely minced in a food processor, and egg. When thoroughly combined, stir in the meat. Using a small ice cream scoop, gently form the meat mixture into balls and place on a lightly greased rimmed baking sheet. (Packing the meat mixture too tightly together will result in tough meatballs). Place in a pre-heated 375 degree oven for about 15-20 minutes or until the meatballs are just done. Do not over bake. Serve immediately or cool completely and refrigerate until ready to use. If you are preparing the meatballs to use at a later time, freeze them on the baking dish and package them when frozen. Use within 6 weeks. Just defrost and warm in the oven. Serve topped with Arrabiata Sauce, Pecorino Romano cheese, and the remaining 2 tablespoons of fresh parsley.

Note: This sauce is very spicy on its own, but combined with the meatballs, Pecorino Romano cheese, and parsley, the amount of hot is perfect.

Arrabiata (Spicy Red) Sauce:

  • 2 tsp. extra virgin olive oil
  • 1/2 c. finely chopped yellow onion
  • 3 garlic cloves, finely minced
  • 1/4 – 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 1/4 c. red wine (I like Pinot Noir)
  • 1 T. brown sugar
  • 1 T. chopped fresh basil
  • 3-oz. tomato paste (half a small can) (I use Cento brand)
  • 1-28oz. can crushed or peeled San Marzano tomatoes (Use cans of Italian tomatoes, like Cento brand, if possible. And yes, there really is a difference!)

Heat olive oil in a medium-large heavy sauce pan. Add onion and cook until transparent. (Don’t let the onion brown.) Add the garlic and red pepper flakes and cook for about a minute or until the garlic smells aromatic. Add the salt, pepper, and wine. Let wine cook until it is all absorbed. Stir in the brown sugar, basil, and tomato paste. Finally add the can of crushed tomatoes and bring mixture to a boil. Reduce heat and gently simmer uncovered for about 30-40 minutes. Adjust seasoning.

Not only is this sauce perfect drizzled over Italian Meatballs, it is amazing poured over pasta. Serve with grated Pecorino Romano or Parmesan cheese.

 

 

GROUND BEEF PATTIES WITH CARAMELIZED ONIONS AND RED WINE SAUCE

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There are just those times when my mouth screams for something rich and satisfying, but I don’t really have the time or inclination to make a special trip to the grocery store. So when this happen, I have a secret ingredient that helps me pander to my very spoiled taste buds. And that ingredient my dear friends, found in every grocery store in America, is ground beef. I almost always have a pound of this miracle meat in the freezer just waiting for an opportunity to become the star of a fabulous meal. And that is exactly what happens when I combine it with the other ingredients in this dish, which by the way are all pantry staples in my home.

Now granted, this is not a pretentious little dish that you would want to serve to the person from Internal Revenue who is auditing your 2012 income tax return or the editor of Gourmet magazine, but then how often do they come to your home for dinner anyway? But if it’s just for you and your family, this is just about as inexpensive, delicious and easy to fix as it gets.

And I know, not everyone is as passionate about ground beef as I am. (I actually harbor an undying love for ground beef and prefer a perfectly seasoned ground beef pattie to steak.) I know, tantamount to declaring myself a plebian. (I’ve always told you I’m not a gourmet.)

But regardless of whether or not you are a gourmet, you should give this recipe a try. You never know when someone might accuse you of being too snobby about food. If that ever happens, you can just whip out this recipe and dispel that accusation with alacrity!

  • 1 yellow onion
  • 1-2 T. extra virgin olive oil
  • ½ tsp. seasoned salt
  • freshly ground black pepper
  • 1 tsp. Worcestershire sauce
  • ½ tsp. granulated garlic
  • 1 lb. not-too-lean ground beef
  • McCormick’s Montreal Steak Seasoning
  • 1/3 c. red wine
  • 1 T. tomato paste
  • 2 T. butter

Grate 1 tablespoon of onion into a medium sized bowl. Set aside. Pour olive oil into a medium sized fry pan. Place over medium low heat and add the rest of the onion that has been thinly sliced. Fry slowly until the onion pieces are golden brown, about 30 minutes. Stir often. Meanwhile combine the seasoned salt, pepper, Worcestershire sauce, granulated garlic in with the grated onion. Add the ground beef and gently combine until just blended. Don’t over-mix. Let rest for a few minutes. Form the meat into 2-3 patties and sprinkle lightly with McCormick’s Montreal Steak Seasoning on one side only.

When the onion is caramelized, remove from pan and set aside.  Place pan over medium high heat. Place the burgers in pan and leave them alone. Do not try to flatten the burgers while they cook or all the lovely juices will be lost to the pan! Do not move the burgers once they are in the pan. Flip the burgers when the juices start to puddle on top. Do not flip again!  How long you cook the second side depends on personal preference. For a rarer burger only cook for a couple of minutes on the second side. You can tell doneness by gently pressing your spatula in the center of the pattie without breaking the crust. The squishier the burger, the rarer it is. When the patties are cooked just right, remove from pan and keep warm. Add the wine and tomato paste to the pan. Simmer for a minute or so, whisking to incorporate the onion and burger bits left in the pan. Stir in the butter until melted. Adjust seasoning. Serve burger topped with the caramelized onions and a drizzle of the sauce. Perfect with a Caesar salad on the side, and of course more of the red wine you used in the sauce! Duh!

ITALIAN CASSEROLE WITH SAUSAGE, MUSHROOMS, AND SOUR CREAM

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I believe I have told you numerous times that I am lazy. Some people don’t think of me as lazy, but I’ve just got them fooled. For example, take this fake lasagna recipe. It looks and tastes like I have been slaving away in the kitchen for hours. Anyone who has ever prepared true lasagna knows that it takes hours to prepare. There’s the meat sauce, then the cheeses, then those darling lasagna noodles. And if you are really into a truly decadent lasagna, not only is there a red sauce, there’s a béchamel sauce. Now granted, none of these sauces are difficult to assemble. But add up all the time it takes to prepare each step, and you are talking about an all afternoon project. And granted, sometimes I make an honest to goodness, over the top lasagna. But for those times when I don’t want to spend 4 hours playing in the kitchen but still want a rich, creamy and luscious casserole, I make my dear buddy Margo’s recipe. And all kidding aside, it is one of the tastiest Italian casseroles you will ever meet. The sauce and the cheeses work together to cover the egg noodles in a gooey dressing that just melts in your mouth. Serve this with a Caesar salad, a warm crusty baguette or my Soft Breadsticks, and a bottle of your favorite rich red wine, and I promise you all thoughts of lasagna noodles will evaporate as fast as cookies in an office break room! Thanks again Margo for this wonderful recipe.

  • 1 T. extra virgin olive oil
  • 1 lb. bulk Italian Sausage (or half ground beef and half Italian sausage)
  • 10-12 medium mushrooms, sliced
  • 2 clove garlic, minced
  • 1 jar (or 2 ½ c.) marinara sauce (I use Paul Newman’s Marinara Sauce – I told you I was lazy!)
  • 8-oz. cream cheese, room temperature
  • 1 pint sour cream (2 cups)
  • ½ c. grated Parmesan cheese
  • 8 green onions, chopped
  • 1 lb. grated Mozzarella cheese
  • 12-oz. (4 c. uncooked) thick egg noodles, cooked al dente (I use Country Pasta – Homemade Style Egg Pasta I buy in the 64-oz. package from Costco) OR rice pasta for a wonderful GF casserole
  • 2 T. minced fresh parsley

Heat olive oil in a large fry pan. Add the sausage and sauté until very brown, breaking up the pieces as it cooks. Add the mushrooms and cook until tender. Add the garlic and cook for about a minute or until the garlic releases its aroma. Pour in the marinara sauce and let gently burble for about 10 minutes. Remove from heat and set aside. Meanwhile combine the room temperature cream cheese, sour cream, Parmesan, green onions, and mozzarella cheese. Lightly grease a 9×13-inch baking dish. Scoop about a half cup of the marinara sauce mixture into the bottom of the pan. Layer with half of the cooked noodles, half of the marinara sauce, and half of the cream cheese mixture. Repeat. Bake uncovered for 30-40 minutes in a pre-heated 350 degree oven. Let sit for 10 minutes before serving. Sprinkle with fresh parsley.

(As you can see from the picture, there is no fresh parsley sprinkled on top. Oh I had the parsley all chopped and happily residing in my refrigerator. But in all my last minute frantic efforts to get the meal out for yesterday’s pre JazzVox concert lunch, the parsley was forgotten. Of course the lack of a parsley garnish didn’t stop anyone from eating the casserole, but I sure felt like a dummy when I realized what I had done. Not the first time I have left off that final touch, and considering that I am only getting older and less likely to remember even the most mundane of tasks, I’m sure it won’t be the last. I could mention the salad I forgot to serve for our New Year’s Eve late night buffet, but why bother you with even more evidence that I’m not playing with my full set of Cutco knives, circa 1964, any longer!)

BACON, CHEDDAR, AND MUSHROOM FILLED CREPES

OLYMPUS DIGITAL CAMERAThe first time I made this dish, and for the life of me I can’t remember where I found the recipe (it was about 40 years ago, after all) I was very dubious about pouring a full 8 ounces of tomato sauce over such a small pan of crepes. But not being the culinary aficionado that I am today, I followed the instructions exactly as written. (Sometimes it’s just best to bite the bullet and follow someone else’s directions to the tee.) And this is one time that I am so glad that I did. The amount of tomato sauce was absolutely perfect for the number of crepes. And since I first made this dish for my family lo those many years ago, I have not changed a thing. No crushed red pepper flakes, no brilliant trilogy of green, red, and yellow peppers, no shallots or garlic or white wine – no nothing. (Oh OK, I do use a better quality tomato sauce than was available when I first started making the dish, but I swear, that is my only concession to modern haute cuisine!)

And for those of you who have never made a crepe, be not afraid. In my humble opinion crepes are easier to make than pancakes. With 3 eggs in the batter, the crepe ingredients stick together like eggs stick to anything. (think scrambled eggs in a non-stick frying pan) So taking baked crepes off a crepe pan or griddle is a snap. And even if the worse thing happens and a crepe breaks while you are removing it from the pan, just fit it back together, fill it with the bacon mixture, cover it with tomato sauce, and no one will be the wiser! (Bob’s your uncle, so to speak!)

And since I know most of you were cut with the same cookie cutter as I was (love to cook, love to experiment, and would normally never follow a recipe exactly as written), I’m going to ask you to cross over to the dark side and follow this recipe exactly. Not kinda/sorta, but exactly. I promise you will not be sorry. This dish is just unbelievably good and truly, it could not be simpler to prepare.

After you have mastered the art of crepe making, serve them someday to your loved ones for breakfast. Place a crepe on a plate, cover with fresh strawberries or a combination of fresh berries, roll and dollop with a small helping of homemade whipped cream and a light sprinkle of powdered sugar. There is just nothing that says I love you better than a fresh berry crepe for breakfast. Just don’t make the same mistake I did one Sunday morning when I was feeding my niece and nephews (and of course my own 3 youngest kids). I decided to make crepes for the 6 teenagers. First of all, feeding more than 3 teenagers at one time is crazy to begin with. But making crepes for 6 kids aging roughly from 13 to 18 was positively asking for a beating. After 2 full hours of baking and filling crepes for my 6 darlings (Sven, Rolfe, Paula, Eric, Ursala, and Mya) who were still asking for more by-the-way, I threw up my hands and surrendered. The last thing I remember about that morning is staggering off to my bedroom for a nap mumbling something about the positive advantages of birth control or words to that effect!

  • Crepes:
  • 3 eggs, room temperature
  • 2/3 c. flour
  • ½ tsp. salt
  • 1 c. milk
  • Filling:
  • 6 slices bacon, diced
  • ½ c. chopped onion
  • ½ c. chopped green pepper
  • ½ c. thinly sliced mushrooms
  • 8 oz. sharp cheddar cheese, shredded
  • 8 oz. tomato sauce
  • 1 T. chopped fresh parsley

Crepes: Combine all crepe ingredients in a blender or food processor. Whirl until blended. Pour about 3 tablespoons batter onto lightly greased pan for each crepe. Bake on 1 side only. Continue making crepes until all the batter is used. Filling: Sauté bacon until crisp. Remove from pan and drain on paper towels. Pour off as much bacon grease as possible from the pan. Add onion, green pepper, and mushrooms. Cook until the onion is tender. Take pan off heat and add the cooked bacon and cheese. Fill the crepes with mixture, roll and place in a buttered baking dish. Pour the tomato sauce over the crepes.

OLYMPUS DIGITAL CAMERABake for 15 minutes in a pre-heated 350 degree oven. Sprinkle with parsley and serve immediately. Yield: 6 crepes. Wonderful served with green salad and a lovely crisp Semillon.

 

RACK OF LAMB WITH KALAMATA-ROSEMARY CRUST

There are few words that light up Mr. Cs eyes like the word “lamb”. He loves lamb just about any old way. But this recipe for rack of lamb that I adapted from an R.S.V.P. request in Bon Appétit a few years ago is one of his favorites. Mine too! In fact, I have never served it to anyone who hasn’t been absolutely charmed. Truly, what’s not to like? Rosemary, I’m convinced, was considered just a weed until someone paired it with lamb. And hearty red wine, you have a better use for it? And Dijon mustard, who ever invented it must have had lamb in mind. So you combine these three wonderful items with a few others simpatico ingredients and you are about to experience the real reason God gave us all those sheep to count!

So, if you are looking for something different and wonderful to serve on Christmas or for any other special occasion, this is the recipe for you. Just keep your side dishes fairly plain. Although a lovely rich cheesy potato gratin is very festive, it would not be as good with the rack of lamb as plain roasted potatoes. And a simply prepared dish of green beans or peas would be my choice for a veggie. Believe me the lamb is rich enough to carry the whole meal. Plan on 2-3 rib chops (we call them lamb lollypops) per person. Two racks of lamb are perfect for 4 people with maybe a couple left over if you’re lucky. (I personally have never been that lucky, but I’m sure the day will come. Probably the same day donkeys fly to the North Pole to visit Santa!)

  • 1 c. Demi-Glace (under This & That) or 4 c. low sodium beef broth reduced to 1 cup
  • ¼ c. dry red wine (like a hearty merlot)
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 ½  tsp. chopped fresh rosemary, divided
  • kosher salt
  • freshly ground black pepper
  • 2 T. extra virgin olive oil, divided
  • 1 lg. shallot, minced
  • 3/4 c. dried breadcrumbs
  • ½ c. finely chopped kalamata olives (about 4-oz.)
  • 2 racks of lamb, room temperature (remove from refrigerator about 2 hours before needed)
  • 2-3 tsp. Dijon mustard (depending on size or the racks)

Sauce: Combine the demi-glace (or reduced beef broth), red wine, garlic, bay leaf, and ½ teaspoon chopped rosemary together in a small heavy saucepan. Bring to a boil, partially cover, and simmer on low for about an hour or until reduced and thickened. (Watch carefully during this time.) Season the sauce lightly with salt and pepper. Set aside until the lamb is ready to serve. Can be made ahead of time.

Breadcrumb Mixture: Meanwhile heat 1 tablespoons olive oil in a large heavy fry pan. Add shallot and remaining teaspoon of rosemary; sauté until soft, about 3 minutes. Add breadcrumbs and sauté until well blended. Stir in kalamata olives and lightly salt and pepper to taste. (Don’t over salt because other ingredients, like the olives themselves and the Dijon mustard also contain salt.) Remove mixture from pan and set aside.

Lamb preparation: Add remaining 1 tablespoon olive oil to pan. Fry racks of lamb rounded side down until evenly brown, about 5-6 minutes. Transfer to a large rimmed baking dish or pan, seared side up. Spread with Dijon mustard. Press reserved bread crumb mixture onto lamb. Roast lamb in a pre-heated 400 degree oven for 12-15 minutes or until a meat thermometer inserted into the thickest part of the meat registers 125 degrees for rare or 135 for medium rare. Remove from oven and loosely tent with aluminum foil for 6-8 minutes. Cut lamb between bones and serve with reserved sauce.

Great served with simple oven roasted potatoes, a green vegetable, fresh fruit salad, chewy bread, and the rest of the bottle of merlot. (If it’s still around that is!)

 

 

CRISPY SKINNED ROAST CHICKEN AND GRAVY

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For those of you who are addicted to chicken the way I am, there is just nothing that compares with a lovely roasted chicken with creamy rich gravy served over mashed potatoes and/or my Cornbread Dressing. Add a green veggie, Waldorf Salad with Dried Cranberries and Orange Zest, and dinner rolls, and you have a meal that will help you celebrate any special occasion in style. And coincidentally, will not break the bank or your budget.

For many people, the thought of massive amounts of leftovers after a large holiday dinner is overwhelming. With this fowl recipe (and yes, I got the spelling correct and the usage right if you consider that “fowl” is now used in colloquial speech to be nearly synonymous with “poultry”) you are almost guaranteed to have very few if any leftovers.

So treat yourself to this lovely roasted chicken anytime you want comfort food or to help celebrate a special occasion. In our house, any night we are actually home for dinner is a special occasion! Perhaps it’s time to slow down a wee bit. Yah think!?

  • 1 whole small chicken (4 1/2 – 5 lbs.)
  • 2 T. butter, room temperature
  • 1 ½ tsp. seasoned salt
  • freshly ground black pepper (just a couple of grinds)
  • 1/2 tsp. cornstarch (yep, cornstarch – it helps crisp the skin)
  • 2-3 (6-inch) sprigs fresh rosemary
  • ½ onion, rough chopped
  • 2 garlic cloves, rough chopped
  • 1 small lemon, rough chopped
  • 2-3 c. chicken broth, divided

Pat chicken dry with paper towels. Combine the butter, seasoned salt, pepper, and cornstarch together in a small bowl. Set aside. Stuff the cavity with rosemary, onion, garlic, and lemon. Tie legs together with kitchen twine.

Place chicken, breast side up, on rack in a low sided roasting pan or large oven proof frying pan. (You don’t want to use a Dutch oven or any other tall sided pan because you want the air to circulate freely around the bird as it bakes.) Tuck wings under. Rub the seasoned butter all over the skin of the chicken.

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Pour 1 1/2 cups of the chicken broth in the bottom of the pan. (Not only will the liquid absorb any fat drippings off the bird thus preventing a smoky, messy oven, it will form the base for your gravy.)  Roast for 30 minutes in a pre-heated 450 degree oven. Remove from oven, and add another 3/4 cup of chicken broth (or more if the pan was completely or almost dry). Return to oven, rotating pan. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 175 degrees, about 45 minutes more. Remove from oven and move chicken to a platter. Tent with aluminum foil and let rest for at least 15 minutes before carving. If you want gravy to serve with your roast chicken, see recipe below.

CREAMY CHICKEN GRAVY

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  • pan drippings from roasted chicken
  • flour
  • chicken stock
  • heavy cream or milk
  • ½-1 tsp. Kitchen Bouquet
  • freshly ground black pepper
  • 1-2 chicken gravy mixes (just in case)
  • 1-2 tsp. cognac, opt.

Place the roasting pan on the stove after the chicken has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.)    Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in equal parts chicken stock and cream (or any combination you prefer) until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt yet! Taste the gravy. If you think it needs more depth of flavor, begin by adding one of the gravy mixes and a small amount of stock. Let it simmer for a couple of minutes and taste again. Add salt at this time if needed.

Turn heat as low as possible and let the gravy simmer away for the next 10 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the chicken is sliced and plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

HERB CRUSTED PORK LOIN ROAST WITH FIGS AND PORT

Since it’s just a couple of days before Thanksgiving, it’s once again time to start thinking about Christmas. (Like the Christmas decorations that have been up in stores since before Halloween could let anyone forget that Christmas is just around the corner!) But until about this time of year, I try real hard not to get hooked into the whole Christmas “thing”.

Now don’t get me wrong. I love Christmas, but not until after Thanksgiving. And no, I am not one of those people who spend the Friday after Thanksgiving spending thousands of dollars at the local mall. There actually isn’t enough money to get me to even go to a mall on the day after Thanksgiving. I’m just too old and dislike people enough to want no part of that scene. And no, I don’t really dislike people, but you know what I mean!

Anyway, the whole point of this rant is to tell you that I am starting a series on Christmas recipes, many of which, like this recipe for pork roast, are perhaps not traditional Christmas dinner fare, but are never-the-less delicious and fairly inexpensive to serve to a crowd. And since I’m sure you too have noticed that Christmas is an expensive holiday, I hope one or more of these recipes can help you serve up a wonderful holiday meal without spending too much of your children’s college fund or inheritance.

So this year instead of ordering that fabulous spiral cut ham, serve this delicious and festive pork loin roast. Your guests will love how succulent the meat is, and the sauce and drizzle are simply amazing. Trust me, no one will miss the spiral cut ham or feel somehow cheated by its absence. And you – you may be able to eat the rest of the month!

  • 1 T. extra virgin olive oil
  • 1 T. chopped fresh rosemary leaves
  • 2 tsp. kosher salt, divided
  • freshly ground black pepper
  •  1 (2-3 lb.) boneless pork loin roast
  • 2 c. chicken broth, divided
  • 1 ¼ c. port
  • 4 dried mission figs or 2 dried Turkish figs
  • 1 sprig rosemary
  • ½ stick cinnamon
  • 1 ½ tsp. honey
  • 2 T. butter

Stir the oil, rosemary, 1 ½ teaspoons salt, and pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast in a pre-heated 425 degree oven until an instant-read meat thermometer inserted into the center of the pork registers 145 degrees, turning the pork every 15 minutes to ensure even browning, about 45 minutes total. Meanwhile, in a heavy medium saucepan, combine ¾ cup chicken broth, port, coarsely chopped figs, rosemary sprig, cinnamon stick, honey, remaining ½ teaspoon salt, and pepper. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprig and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the mixture to a blender and puree until smooth. Blend in the butter. Season the sauce to taste with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Re-warm over medium heat before using.) When the pork has reached the desired temperature, transfer to a cutting board and tent with foil to keep warm. Let the pork rest at least 15 minutes. Meanwhile, stir the remaining 1 ¼ cup chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Adjust seasoning and reduce sauce by about a half. Cut the pork crosswise into 1/2-inch thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce over and around the meat and serve immediately. Thanks Giada for another wonderful recipe. This roast is lovely served with Refrigerator Mashed Potatoes, Creamy Caramelized Pearl Onions and Petite Peas, and Waldorf Salad with Dried Cranberries and Orange Zest.

 

 

HERB SALTED TURKEY WITH COGNAC GRAVY

OK, you got to know that I have roasted a lot of turkeys in my day. From my first days of roasting turkeys until about 15 years ago I baked my Thanksgiving and Christmas turkeys in a brown paper bag. Many a great turkey was roasted this way, by-the-way.  (I even tried this method one year at our cabin. Suffice it to say that it is not a good idea to use a brown PAPER bag in the oven of a wood burning stove! Duh!) But that’s a story for another time…………

Then a few years ago brining turkeys became the rage. And of course I had to give that method a try. And yes indeed, brining a turkey creates a flavorful, tender and succulent bird. Absolutely no doubt about it. And that’s how I prepared my turkeys for the next several years. But brining a turkey is a pain in the bucket. So when I found this recipe in the November 2008 issue of Bon Appétit, I decided what the heck, if it’s good enough for Bon Appétit, it should be good enough for me and mine!

Well boy howdy, I about flipped when I tasted the melt-in-your-mouth meat. And the gravy! Now I pride myself on being able to make good gravy (my friend Jim says it’s because of the grandma gene), but my old standby recipe went into overdrive when I used the juices and fat from the herb salted bird. It simply was the best turkey gravy I had ever prepared, let alone tasted!

And salting a bird, rather than surrounding it in brine is so very easy. And the effect is the same – juicy, flavorful meat. Can you ask for more than that? Well yes you can. Gravy from heaven! And I am here to help you with just that very thing.

So fasten your seat belts and prepare to read about making sensational and easy turkey and gravy for your family and friends. And if you decide to give it a try, I am confident you will not be disappointed. Happy Thanksgiving.

Herbed Salt Ingredients:

  • 1/3 c. + 1 T. kosher salt
  • 1 ½ tsp. dried rosemary
  • 1 ½ tsp. dried sage
  • 1 ½ tsp. dried thyme
  • 1 tsp. black peppercorns, crushed
  • 3 bay leaves, coarsely chopped
  • 1 lemon

Turkey Ingredients:

  • 14-16 lb. fresh turkey (there really is a difference)
  • 1 lg. onion, chopped
  • 1 celery stalk, chopped
  • 1 tsp. dried rosemary
  • 1 tsp. dried sage
  • 1 tsp. dried thyme
  • ½ c. melted butter
  • 2 c. chicken stock
  • 3 c. turkey stock, or more if needed (recipe below)

Turkey Stock Ingredients:

  • 1 turkey drumstick or 2 to 3 turkey thighs (get yours early and freeze, because it’s darn near impossible to find these just before Thanksgiving)
  • reserved neck and giblets
  • 2 qt. chicken stock
  • 2 qt. water
  • 1 onion, rough chopped
  • 2 carrots, cut into large chunks
  • 2 garlic cloves
  • 3 stalks celery, cut into big chunks (don’t use the leaves – you want them for the dressing)
  • 2 bay leaves
  • 3 T. dried parsley
  • 1 tsp. dried thyme
  • 6 peppercorns
  • 1 tsp. kosher salt

Herbed Salt Directions: Combine salt, rosemary, sage, thyme, peppercorns, bay leaves, and zest from lemon. (Chop the rest of the lemon and refrigerate until ready to bake the turkey.) Rinse the turkey but don’t pat dry. (Save the neck and giblets for the Turkey Stock you are going to make Thanksgiving morning.)  Sprinkle herbed salt on the inside and outside of the turkey. Place in two small garbage bags, set inside a container and refrigerate 18-20 hours.

Roasting the Turkey Directions: Just before baking, wash the bird and pat dry. In a small bowl, combine the onion, celery, rosemary, sage, thyme, and reserved chopped lemon and stuff into the cavity of the bird. Place the turkey on a rack inside a large roasting pan. Slather with some of the butter. Pour 2 cups of chicken stock in the bottom of the pan and bake for 45 minutes in a pre-heated 325 degree oven. Baste the bird with more butter and add turkey stock (by this time you can use your own homemade stock) to the bottom of the pan. (The pan should not be allowed to go completely dry.) Continue basting the bird and adding stock to the pan every 30-45 minutes or so until the turkey thigh reaches an internal temperature of about 170 degrees. This should take about 4-4 ½ hours. (If the bird gets too brown after a couple of hours, cover with aluminum foil for the remainder of the baking time.) Carefully remove the turkey from oven when done, remove to a platter, cover with aluminum foil, and allow to cool at least 45 minutes before slicing. Make gravy (see below) while the bird is resting.

Turkey Stock Directions: If you have a second oven, or make your stock ahead of time, spread the turkey parts out on a rimmed baking pan. Bake in a 400 degree oven for 1 hour or until the meat is well browned. (If you don’t have a 2nd oven, place the raw turkey parts in the bottom of a large soup pot.) When the bones are out of the oven, place them in the bottom of a large soup pot. Pour a little water onto the baking pan, and allow to sit and cool for a few minutes. Then carefully pour the water and as much of the brown stuff that was stuck to the bottom of the pan on top of the meat. Add all the remaining ingredients, bring to a boil, reduce heat, cover pan and let simmer gently while your turkey bakes. Use as needed for baking the turkey. Use remaining turkey stock for gravy.

TURKEY COGNAC GRAVY:

All is fair when it comes to making gravy. And truly great gravy starts with the pan drippings left in the bottom of the roasting pan after the turkey has been removed to cool. (And yes, we are talking cholesterol city here, but once or twice a year, leave your worries behind and travel to the dark side!)

  • pan drippings from roasted turkey
  • flour
  • turkey or chicken stock
  • 2 tsp. Kitchen Bouquet
  • freshly ground black pepper
  • 2-3 turkey gravy mixes (just in case)
  • 2-3 tsp. cognac

Place the roasting pan on the stove after the turkey has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.) Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!).

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in turkey or chicken stock until the gravy reaches the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by adding one of the gravy mixes and a small amount of turkey stock. Let it simmer for a couple of minutes and taste again. Repeat if needed.

Turn heat as low as possible and let the gravy simmer away for the next 30 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the turkey is sliced and plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

Note: if the gravy seems a little salty, you might try adding a teaspoon or two of fresh lemon juice.

 

 

CHICKEN AND DUMPLING STEW

There are few foods as comforting to eat as chicken and dumplings. Every time I make this dish I am transported back to my childhood when chicken was the featured meat almost every Sunday. My grandmother was the queen of frying chicken and also of a dish she called Southern fried chicken. Her version of southern fried chicken started with chicken perfectly fried in lots of butter.  Then she adding cream, covered the pan, and baked it for 30-40 minutes. And on the rare occasions when she made dumplings to go on top of the creamy sauce, I was one very happy little girl.

Well now that I’m older than my grandmother was when she was preparing this dish, and much more aware of calories, cholesterol, and the importance of using less protein and more veggies in dishes, I came up with this recipe. It will never replace my grandmothers’ butter and heavy cream laden sauce, nor will the chickens I cook ever be as fresh or flavorful. (My grandparents sold eggs for a living, so the chickens we ate were grain fed, free to roam in a fairly large chicken house, and killed only a couple of hours before being cooked.) But regardless, the flavor of the sauce in this recipe is both rich and savory. The addition of fresh parsley and thyme to the dumpling batter help make them savory too. Plus the addition of corn meal adds a bit of density to the dumpling batter which prevents the cooked dumplings from having that “not-quite-done” consistency.

So next time you are feeling like a little comfort food is in order, prepare this easy and fairly inexpensive dish. Your family will love it! And although you might feel that a salad or something else is necessary to serve along with the stew, resist the urge. After all, you have all the basic food groups (except chocolate of course) covered in this one pot meal. Remember we are talking comfort food here, and you deserve a little comfort too. So instead of building a salad, have a glass of wine. I promise you no one will miss the salad, but you will miss out on the whole “comfort food experience” if you make the meal complicated. Use the KISS principle. Keep It Simple Sweetie!

Stew:

  • 3 large boneless skinless chicken breasts cut into large bite-sized pieces
  • kosher salt
  • freshly ground black pepper
  • 1/4 c. all-purpose flour
  • 2 T. butter
  • 2 T. extra virgin olive oil
  • 1/2 c. finely diced carrots
  • 1/2 c. finely diced celery
  • 1 medium onion, finely diced
  • 1/2 tsp. dried thyme, crumbled
  • 1/8 tsp. turmeric
  • 1 tsp. poultry seasoning
  • 1 bay leaf
  • 1/2 c. white wine (I use Pinot Grigio)
  • 4 c. chicken broth
  • 1/2 c. heavy cream
  • 2 tsp. + 1 T. minced fresh parsley

Dumplings:

  • 3/4 c. all-purpose Flour
  • 1/4 c. yellow cornmeal
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • ¼ tsp. dried thyme, opt.
  • 3/4 c. half-and-half

Sprinkle chicken pieces with salt and pepper. Place flour in a re-sealable plastic bag and add the chicken pieces. Seal the bag and turn the bag several times until the chicken is completely coated with flour. Melt the butter and olive oil in a pot over medium-high heat. Brown the chicken pieces, remove from pan and set aside.

In the same pot, add the diced onion, carrot, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the dried thyme, turmeric, poultry seasoning, bay leaf, and white wine. Cook until the white wine is reduced to about 1 tablespoon. Add the chicken broth and cover pot; simmer for 20 minutes, stirring occasionally.

While the gravy is simmering, make the dough for the dumplings: sift together all dry ingredients and gently stir in the 2 teaspoons parsley, thyme, and the half-and-half. Set aside.

After the gravy has simmered for 20 minutes, add the cooked chicken, heavy cream, and remaining 1 tablespoon of parsley; stir to combine. Adjust seasoning.

Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer on low for 15 minutes. Remove from heat, completely cover pan and allow to sit for 10 minutes before serving.

EASY FRIDAY NIGHT FISH FRY!

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To me, there is just nothing better for dinner on a fall or winter Friday night than fish and chips. But I don’t always want to go out for fish, and really, I would prefer not to be tempted by the “chips” that are always a part of the package. So that leaves me with making my own “fish and chips”.

We also love to have dinner companions on Friday nights, so this is my win/win way to entertain and have my favorite Friday night meal. The amounts shown are perfect for 4 normal people.

Even though I am retired, I still like to do a lot of the prep work ahead of time. So the following recipes are designed to take Friday night time constraints and exhaustion levels into consideration.

Although the fish preparation steps need to be done Friday night, the tartar sauce can and actually should be prepared the night before. Also, the dressing for the coleslaw is better if it has time to let its ingredients mingle for awhile. And the cabbage and other veggies can be cut or grated the night before and refrigerated until needed.

So that just leaves the potatoes to get in the oven before you start working on the coleslaw and fish.  And both the coleslaw (mix the dressing into the veggies) and the fish preparation could not be easier.

A little hint: A nice before dinner drink helps a great deal towards making this process run smoother. Even if you don’t drink adult beverages, a simple tonic with a slice of lime makes you feel like the party has already begun.

And because it’s Friday night, and both you and your guests are probably one step from zombie level, forget making any fancy appetizers. Put out a small bowl of olives or nuts, and a couple kinds of raw veggies, and call it good. It’s Friday night people. Time to relax so that you have the strength for all those weekend chores!!

CRISPY FRIED FISH

  • 1/3 c. all-purpose flour
  • 2 tsp. seasoned salt
  • 1 egg
  • 1/4 c. dark beer or water
  • 1 c. panko or more as needed
  • oil for frying
  • 1 1/2 – 2 lb. fish fillets (we love cod, halibut, and tilapia)
  •  lemon wedges, opt.

In a shallow dish, combine the flour and seasoned salt. In medium bowl, whisk
together the egg and beer. Place panko in a large re-sealable food-storage
plastic bag. In an electric skillet or deep fryer, heat about an inch of oil to 350 degrees. Coat both sides of the fish with flour mixture. Then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in the plastic bag with panko; seal bag and shake to coat completely. Fry fish in batches in hot oil for about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

IVAR’S FAMOUS TARTAR SAUCE

  • 2 T. chopped yellow onion
  • 1 T. chopped green bell pepper
  • 1 ½ tsp. plain old fashioned white vinegar
  •  ¾ tsp. sugar
  • ¼ tsp. kosher salt
  • 1 T. dill pickle relish
  • 1 c. mayonnaise

Combine the onions, bell pepper, vinegar, sugar, and salt in a food processor; process for 10 seconds. Add the relish and mayonnaise and process for an additional 10 seconds. Serve chilled. Best made at least a day ahead.

CLASSIC COLESLAW

  • 2/3 c. mayonnaise
  • 1/4 c. minced onion
  • 3 T. minced dill pickle
  • 2 T. pickle brine
  • 2 T. old fashioned white vinegar
  • 2 tsp. prepared creamy horseradish
  • 1 T. sugar
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 4 c. shredded green cabbage
  • 2 c. shredded red cabbage
  • 1 large grated carrot
  • 1 celery stalk, sliced lengthwise, then cut into very thin slices on the bias

Whirl the mayonnaise through black pepper in a food processor. Prepare at least 1 day ahead, if possible. Combine with veggies about an hour before serving.

ACCORDIAN BAKED POTATOES (HASSELBACK) – from the Relish Section of The Seattle Times

  • 2 T. butter, melted
  • 1 garlic clove, finely minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 4 medium sized Yukon Gold potatoes, peeled

Combine butter, garlic, salt, and pepper. Slice potatoes crosswise, leaving about ½-inch at bottom still attached. (Place pencils on each side of the potatoes when cutting to ensure you don’t slice all the way through.) Using a pastry brush, coat the potatoes with butter mixture, carefully working it between the slices and coating all sides. Place potatoes on a rimmed baking sheet and bake in a pre-heated 375 degree oven for about 60 minutes or until golden brown, crispy, and soft when pierced with a fork. Serve immediately.