Butternut Squash "Risotto"

I've read about making risotto out of barley and other grains, but in many ways, I'm a purest. If I'm going to splurge, I really want the real thing.

One really cold night during the holiday break my husband and I decided comfort food was on order and risotto sure sounded like the perfect treat. Off I went to the kitchen to pull it together.

Well, you know that feeling you get when your heart is set on something and you find out you are missing that one key ingredient? .......I was sure I had arborio rice, but when I went to the pantry, the container was empty.

Heading into the family room to break the bad news, I remembered I had barley. Well, why not? The worst that would happen is that we would have an "okay" dinner and I'd make sure to add arborio rice to my grocery list.

So, I kind of mentioned that this time we'd have a twist on risotto. I had stock, wine and some leftover butternut squash from Christmas dinner, pancetta from Parma Sausage and fresh sage. Certainly the flavors would work, but I still wasn't sure about the barley. It's so rich and nutty, would it really work?

It more than worked! Earthy notes from the sage, nuttiness from the barley, with the pancetta adding richness and the squash providing a hint of sweetness, we had the meal we were looking for.

The best part about using barley was that it required so much less "on" time and as a bonus, it's a lot healthier than plain arborio rice. Don't get me wrong, I still love a classic risotto, but this is a definite keeper!

Have you made "risotto" with a grain other than arborio? Suggestions please!

Butternut Squash Barley Risotto

1 butternut squash, peeled, seeded and cubed
1 Tbsp Olive oil
2 oz. Proscuitto, chopped
1 cup regular barley
3/4 cup white wine
5 cups chicken broth
1 Tbsp. Fresh sage, chopped

Directions:
1. Preheat oven to 425 F. Place squash on rimmed baking sheet and roast for 20 minutes.
2. Meanwhile, heat olive oil in large sauté pan. Add proscuitto and cook until just beginning to crisp. Add barley and stir for 1 - 2 minutes. When hot, add wine and stir until the barley soaks up the liquid.
3. Stir in the chicken broth, cover and cook for 30 minutes.
4. Add the roasted squash to the barley and broth mixture. Cover and continue cooking for an additional 15 mintues, until most of the broth is soaked up.
5. Stir in sage and serve.

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Christmas Traditions

Holiday Tarts

Christmas dinner is full of tradition. In my family, my Dad always made his special cheese crackers that the grown ups enjoyed with a glass of sherry before dinner while the kids did their best to keep their hands out of the Christmas cookies and tried to settle down after a day of excitement.
Eventually we would all gather in the dining room for dinner:  roast beef with roasted potatoes, peas and onions and a tray of cut up vegetables and olives.  Fancy for us, and special because our grandparents, Aunt and Uncle and cousins often celebrated with us.

My favorite memory was dessert.  Yes, cookies were definitely involved, but two other items that we didn't have any other time of year were served, and to me, were always special.  We followed the English tradition of plum pudding with hard sauce and mincemeat pie.  How this started, as we aren't of British heritage, I don't know, but I looked forward to it every year and this year decided to revive a part of that tradition.

Traditional mincemeat is made of a variety of dried fruits soaked in brandy, nuts, and minced beef or beef suet. It was seasoned with a mixture of cinnamon, cloves and nutmeg. According to Linda Stradley from, "What's Cooking America" mincemeat began as a way to preserve meat long before refrigeration existed and have quite a long history dating back to the 11th Century.

This year, I decided to make a variation on the mincemeat pie. Made out of dried and fresh fruit and nuts with the traditional spices, these little tarts had a special place at our Christmas celebration this year.

Spiked Holiday Fruit Tarts

Ingredients:
1/2 cup small dice dried pears
1/4 cup diced figs
1/4 cup diced dates
1/4 cup raisins
2 Tbsp. dried cranberries
1/4 cup Wigle Whiskey (I used their aged Rye)
1/2 cup chopped walnuts
1 tsp lemon zest
1Tbsp. orange zest
1 Tbsp. fresh orange juice
1 apple cored, peeled, diced tart apple (Granny Smith)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. Brown sugar

1, 9- inch pie crust

Directions:

1. Mix pears, figs, dates, raisins and cranberries in medium bowl. Add whiskey and toss. Allow to sit, tossing periodically for 4 - 8 hours.

2. Preheat oven to 425F. Roll pie crust into ~11 inch round. Cut 6, 5-1/2 inch circles out and gently place in 4-inch tart ( or individual pie tins). Prick all over with a fork. Bake in preheated oven for 8-10 minutes, or until lightly browned.

3. While shells cool, mix apple, walnuts, spices, orange and lemon zest, juice and sugar into the dried fruit mix. Mix thoroughly.

4. Fill shells evenly with fruit filling. Bake in 425F oven for 10 - 15 minutes until just warm and filling sets. Serve warm with whipped cream or vanilla ice cream.

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Eggplant

As I perused the farmers market a few weeks ago, I came across some truly unique eggplants. I spoke with the young lady from the Edible Earth Farm  about her display and the unique varieties of eggplants. Pictured here are the "apple" eggplant,which looks like a large green apple, and two small orange "Turkish" eggplants from the farm. At the time I had no idea there were more than a couple of varieties of eggplant - the smaller, Italian eggplants, Asian or Chinese eggplant and the large American eggplant also pictured below. 

Once called "mala insane" (bad apple), eggplants were thought of as the poisonous fruit from the nightshade family of plants. Eggplant is native to India however the most well known varieties are grown in Europe and North America. The Turkish eggplant is found in Africa and some think slaves brought the seeds with them across the ocean. The green apple eggplant is purely an American varietal. It was bred by plant breeder Eldwin Meader of the University of New Hampshire and is supposed to be a relatively easy variety to grow, especially in northern climates.

The purple hued, large oval shape is best known and easily found in most North American supermarkets and family gardens. This is the fruit most Americans are familiar with. My favorite way to use this eggplant is with zucchini, summer squash, peppers and tomatoes for a summer "stew", ratatouille. I've learned to pick the smaller eggplants as they aren't as tough or bitter and are easier to cook and eat.  For my Ratatouille, I prefer to grill the vegetables before putting them together in the stockpot to finish cooking. I love the grilled flavor the vegetables add mixed into the stew.

The longer, lighter purple fruit is often found in Asian markets. It has a thinner skin than the American or Italian eggplant and a milder flavor. I used this one to make a Thai Green Chicken Curry on Friday night. This was my first attempt at curry and it turned out great!

Here is my recipe:

1 red bell pepper
1 cup green beans, washed and trimmed
1/2 sweet onion
1 Japanese eggplant, diced
1 garlic clove, chopped
2 chicken breasts, cut into medium pieces
1 tbsp. fish sauce
1 tbsp. red curry paste
Juice from 1/2 lime
1 can (13.5 oz) lite coconut milk

1/2 - 1 cup chicken stock
Fresh chopped basil (about 2 tbsp.)

1. Sauté the pepper, onion and garlic in a tbsp. canola oil until slightly tender. Add the green beans and eggplant and continue sautéing until the onion is translucent and eggplant and beans are just starting to soften. Remove to plate and cover to keep warm.

2. Add another tbsp canola oil to the skillet and heat over medium high heat. Add the chicken pieces and sauté until brown on all sides. Remove to dish with vegetables.

3. Stir in the fish sauce and red curry paste into the skillet and stir for a minute until fragrant.

4. Add the coconut milk, lime juice and chicken broth and stir until the curry paste has incorporated thoroughly.

5. Return the chicken and vegetables to the skillet and cook in the sauce for 5 - 10 minutes, until chicken is done and vegetables are tender but still a little crisp. Serve over brown jasmine rice. We found a nice bottle of Gewürztraminer from the Finger Lakes was the perfect wine for this dish.

Now, a little about the other cool new varieties I found (and the inspiration for this post!). I found the green apple and Turkish to be milder and almost a little sweet. I have to admit, I expected them to be bitter, but they were anything but. They did prove to be a bit more of a challenge for me as I knew very little about them. I found that the green apple variety had a nice firm texture, like the more common American variety. It was perfect for a modified Eggplant Parmesan! The nice thing was that it didn't soak up much oil at all and was a really light dish to complement the pork tenderloin I made.

The Turkish were almost sweet and had a light texture also. The woman at Edible Earth Farm suggested using them in a stir fry and next time I'll follow her suggestion. I just ate these as I was running out of time but am hoping to find them on my next trip to the market!

Now I know a little more about eggplants and all the wonderful ways to use them - and best of all, I found another veggie my husband likes!

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Farmer's Market

I look forward to Thursdays during the summer - one day to Friday and the start of a much looked forward to break from work! But there is another reason - the weekly farmer's market in downtown Pittsburgh's Market Square.

The square was recently redone, paved with cobblestones and cool restaurants all around. From late spring into fall, it is packed with people enjoying the sunshine perusing the wares that local farmers and shops bring in and listening to live music. 

Typically, a few of us from the office trek over the Roberto Clemente Bridge during our lunch hour and spend a half hour admiring the flower vendors, picking up produce and baked goods to take home. In addition to beautiful fresh produce and flowers we often pick up a fresh attitude that helps get us through the next day and half.

On my most recent excursion I picked up some of summers first zucchini and summer squash. I looked around at a few other vendors to see if anything looked interesting or unique and I came across these beautiful red scallions. The girl at the Clarion River Organics said they would have a little more "bite" than a regular scallion but not overwhelming. I just liked the color and immediately started planning how to use them.


 



I decided to saute the zucchini, summer squash and red scallions and added cherry tomatoes and garlic for color and a little more flavor. I grabbed some fresh oregano from my patio herb garden and added it with fresh ground black pepper and a pinch of salt at the end. It was a perfectly good side dish but needed something else and honestly we really couldn't taste the scallions.

Since there are only 2 of us, I had plenty of the scallions, zucchini and squash left over for the next night. This time I cooked up about 2 oz of pancetta (everything is better with pancetta) and added some garlic. I mixed that with the scallions, sliced zucchini, squash and tomatoes and placed it all in a baking dish. I baked it for about 20 minutes on 350, added some shredded mozzarella cheese and chopped fresh oregano and baked for another 5 minutes. I topped it with a bit of grated Parmesan cheese for a little extra bite.

This was perfect! A blend of garden fresh flavors with a savory and slightly salty flavor from the pancetta and cheese and the scallions added just a little bite and beautiful pop of purple to the dish. Perfect early summer side dish!

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Buffalo Burgers

My husband is not an adventurous eater. That's not to say he won't try just about anything I make, but if he is on his own, or out at a restaurant he tends to play it safe. So, when he came home from a business trip and told me about having the "best burger of his life" and it turned out to be a buffalo burger I was more than just a little surprised.  All right, I agree, not a huge stretch, but I know him, and that was pretty out of character. However, it opened the door for me and off I went to search out ground buffalo!

Buffalo is a pretty lean meat. So "low and slow" is what you'll find when reading about how to cook this meat.   Buffalo meat cooks faster than regular ground beef.  Fat typically acts as an insulator but with buffalo that insulation is limited so it will dry out rather quickly if you cook it too fast.

Nutritionally, it's not bad (for a burger anyway). 1/4 pound has about 145 calories, 7 grams of fat, 55 mg cholesterol and 20 g Protein. Compared to ground beef with 175 calories, 10 g fat and 65 mg of cholesterol it's a bit better. Buffalo is also a good source of iron and Vitamin B12.

Buffalo Burgers

1 lb. ground buffalo
1 tsp ancho chili pepper
1/4 cup diced red onion
1/4 tsp. salt
Garnishes - Applewood smoked cheddar cheese, avocado, lettuce and tomato

What I did:

1. Preheat grill or grill pan to medium heat. 
2. Combine ground buffalo, chili pepper, onion and salt in a bowl and mix gently until just combined.
3. Form into patties and place on the grill.  Reduce heat to low and cook for 5- 8 minutes per side. 
4. Top with cheese and cook for a minute longer to melt the cheese. 
5.  Place on a whole grain bun and garnish as desired. These are so flavorful ketchup or other condiments aren't necessary, but that is entirely up to you!  I garnished mine with avocado (in season right now) and sliced tomato and broccoli slaw on the side. An easy weeknight meal!

The National Bison Association is a great resource for more information and recipes: www.bisoncentral.com and if you are in Pittsburgh there are a couple of good places for buffalo meat: Strip District Meats and some Giant Eagle Market Districts are the two places I've found.

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Riboletta

My husband and I spent part of our honeymoon in Florence, Italy.  While we loved the scenery, the museums and just wandering through the narrow stone streets of Florence, the food was also something we will always remember.  We didn't eat terribly "fancy" food - just good, fresh, hearty meals that were expertly prepared.  After 4 days in Rome, we had finally learned that we didn't need to order the antipasto, the primi and the secondi and finish up with dessert.  That allowed us to be selective, take everything in and really enjoy our meals (and that glass of Limoncello to finish it off!).  

Later that year for Christmas, my husband gave me a cookbook from Williams and Sonoma: "Florence: Authentic Recipes Celebrating Foods of the World."  The book is full of gorgeous photography from all the main attractions, but most especially of the food and dishes you'll find when you visit.  The first third of the book describes many of the foods that are native to Tuscany, including cured meats, tuscan olive oil (did you know it should smell like freshly cut grass?), wine (of course!), freshly baked bread and the variety of food from the fresh markets throughout the area.  The rest of the book is devoted to recipes that will bring back wonderful memories if you've ever been there.

I found a recipe for Riboletta, which is a twice cooked vegetable stew part way through the book.   It reminded me so much of the food we enjoyed while in Florence that I decided to give it a try.   This recipe uses a lot of fall vegetables and is also a good way to clean out a produce drawer.  While this recipe calls for specific veggies, I think you could use what you have on hand.  The key ingredients seem to be the cavolo nero(kale), carrots, celery, onion and cannellini beans.

NOTE: This recipe takes 2 days to make.  The first day you cook it on the stove top, then you cool it in the refrigerator.  The second day it is baked in the oven.

1/2 cup olive oil
2 carrots, peeled and chopped
2 stalks celery, chopped
2 yellow onions (I used 1 sweet onion), diced
2 potatoes, peeled and diced
2 zucchini, chopped
1 cup diced plum tomatoes ( I used canned as fresh are horrible this time of year)
1 bunch cavolo nero (kale), tough, center strips removed, then sliced
1/2 head Savoy cabbage, chopped
1 bunch spinach, stemmed and chopped
3 cups cooked cannellini beans (I used 2, 15 oz. cans, rinsed and drained)
Thyme
Salt and pepper
5 slices, day old country bread, toasted

To make:

Saute the carrots, celery, onions and potatoes in the olive oil until just tender.  (The directions said to add the zucchini at that time too, but I held off as I thought it would just turn to mush and I'm glad I did.)

Then add the tomatoes and 4 cups of water and stir well. I then added the zucchini, kale, cabbage and spinach and simmered it over low heat for 45 minutes.

I stirred in the beans and cooked it for an additional 10 minutes then added the thyme, salt and pepper and removed it from heat, cooled and stored in the refrigerator overnight.

The next day, place the bread in the bottom of a 9 x 13 baking dish and spoon soup over top.  Bake in a preheated 350 oven for 20 - 30 minutes, stirring occasionally to break up the bread.  Continue to bake for an additional 10 minutes without stirring to allow a brown crust to form on the top. We topped it with grated Parmesan cheese when we served it.

While this was a good, hearty meal, I'm not sure this recipe had the flavor I was hoping for.  I don't use much salt as a rule but this was one meal that needed a bit more than I used.  It also just felt like something was missing and I immediately thought it could use a bit of bacon or pancetta.  The smoky, saltiness of those might just do the trick.

I spotted Riboletta on the menu at Bottega, where it was described as "Italian Minestrone".  I decided to order it to compare it to this one.   It was earthy, hearty and had a bit of kick to it and along with the smoky, grilled bread, it was full of flavor.   What I expected but so much more!

The next time I make this recipe I'll saute a bit of pancetta with the onions before adding everything else and sprinkle in some red pepper flakes during the first cooking for a bit of a kick. I might also use chicken broth or vegetable broth in place of the water just to punch up the flavor a bit more. 

Have you been to Tuscany?  What are your favorite food memories?

Spicy Roasted Chickpeas

It's rare that I find an appetizer on a restaurant menu that I have to try. I like to save my calories for the main meal and possibly dessert, so I typically just glance through the appetizers and move on. Once in awhile, something makes me stop and take another look.

On vacation in the Northwest last spring, I spotted Fried Chickpeas on a menu at Anchovies and Olives, one of Ethan Stowell's new restaurants. I was intrigued. I'm not sure my husband was quite as curious but he humored me, and I think he was glad he did.

Recently, I was rummaging through my pantry and found two cans of chickpeas and remembered those wonderful little treats. I decided to try my own version to see if I could replicate that wonderful treat. I think I came close but put my own twist on it and roasted them instead of frying them and tried some different spices.

1. Preheat the oven to 250 F. Drain and rinse the chickpeas well and dry with a paper towel. Place on a rimmed baking sheet.
2. Grind together 1 tablespoon anise seed, 1 teaspoon red pepper flakes and 1/2 teaspoon kosher salt. I used my mortar and pestle but a coffee grinder would work just as we'll.
3. Drizzle chickpeas with a tablespoon of olive oil and toss well to coat them thoroughly. Sprinkle ground spices over the chickpeas and toss well.

  4.   Place in preheated oven and roast for about an hour and a half. They should be crunchy on the outside and just slightly soft inside.

These are spicy and have a hint of an anise flavor, which is different but complements the chickpeas nicely.
They would be lovely served with a plate of olives, cheese and and bread as an appetizer or in place of nuts in a salad.

How would you use them?

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Savvy Spices

Coming Soon!  A sign like that always catches my attention.  I suppose that is the goal.  Last fall one in particular peaked my curiosity.  "Savvy Spices" Now that is my kind of store!

“My Calabria: Rustic Family Cooking from Italy’s Undiscovered South” by Rosetta Constantino and Janet Fletcher.

“Although we had few material luxuries, our table was a daily source of pleasure and abundance.” This describes the essence of “MyCalabria”.

Chocolate Peanut Butter Banana Muffins

A few weeks ago I was trying to decide what to do with two very ripe bananas.  I could have peeled and frozen them and waited until I had a couple more to make banana bread but I was really in the mood to bake that day.  So, with only 2 bananas I decided to make a small batch of banana nut muffins - but a jazzed up version.  Thinking about what to do, I immediately thought that peanut butter and bananas would be a good combination and I might be able to substitute some of the butter with peanut butter. Then, realizing that chocolate and peanut butter are also a delicious combination, I decided to see how all three worked together.  It took a couple of tries to get it right but I think they work together beautifully - let me know what you think!

Makes 6 Muffins

2 bananas (the riper the better)
1/2 cup sugar
3 Tbsp. smooth peanut butter
1 Tbsp. butter, melted
1 cup flour
1-1/2 Tbsp. unsweetened cocoa
1/2 tsp. baking soda
1 egg, slightly beaten
1/2 tsp. vanilla
1/8 tsp. salt (optional)
1/4 cup chopped unsalted peanuts

1.  Preheat the oven to 350 F.   Butter 6 muffin tins, or line with paper muffin cups.
2.  Mash the bananas and mix in sugar and peanut butter until well combined.
3.  Sift the flour, baking soda, salt and unsweetened cocoa in a medium bowl.
4.  Add the egg, vanilla and melted chocolate and give the mixture a few stirs.  Add the banana mixture and stir until just blended.
5.  Spoon mixture into muffin tins, sprinkle tops with chopped peanuts and place on rack in the middle of the oven.  Bake for 25 - 30 minutes until a toothpick comes out clean.

Now, pour yourself a tall glass of milk, sit back and enjoy this treat - good for breakfast or an afternoon snack!

Per Muffin:
Calories: 290,  Fat: 10 g, Saturated Fat: 2.5 g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 40 mg, Sodium: 150mg, Carbohydrates: 45 g, Fiber: 3g, Sugars: 23g, Protein: 7 g

Ham and Gruyere Appetizers

This is one of my old standby recipes - I've had it for so long I'm not even sure where it came from.  It is one of those appetizers you can make ahead of time and store in your freezer - then pull them out and heat up just before company comes over.  They are a bit of work and not what I would call simple to make.  But since you are able to make them ahead and they are soooo delicious, I think they are worth the work.

These little guys are light and airy from the brioche-like dough, but with the ham and Gruyere cheese they are still a bit hearty and filling - perfect for a late afternoon or evening cocktail party.  They will fly off the plate as soon as you put them out!  I made these for my nephew's baptism party a few weeks ago and kept a few in my freezer for Mark and I to enjoy later!

1/2 cup unsalted butter, cut into large pieces
1/2 tsp. salt
1 cup water
1 cup flour
4 large eggs
1/2 tsp. freshly ground pepper
1/2 cup finely chopped ham
1 cup (8 oz) shredded Gruyere cheese plus 36, 1/2 inch cubes of Gruyere cheese
Pastry bag with a 1/2-inch star tip

1. Preheat oven to 350 F and line two cookie sheets with parchment paper.
2. Bring butter, salt and water to a boil in a heavy, large saucepan over medium heat.  Stir occasionally to melt the butter.  
3. Add flour and whisk until incorporated.  Continue to cook, whisking until the mixture pulls away from the sides of the pan and a thin film forms on the bottom of the pan.  (About 1 - 2 minutes)  Remove from the heat and let the mixture cool for 1 - 2 minutes.
4. Transfer the dough to a large bowl; add the eggs one at a time, beating with a wooden spoon.  It's important to incorporate each egg before adding the next. 
5. Stir in pepper, ham and shredded cheese and combine well.
6. Spoon dough into pastry bag with a 1/2 inch star tip.  Pipe 1-2 inch wide rosettes onto cookie sheets.  
7. Bake until crisp and golden, about 20 minutes - push a cube of Gruyere cheese into the center of each rosette and continue baking another 5 - 10 minutes until rosettes are crisp and browned.
8. Transfer to a wire rack and cool completely.
9. Freeze in an airtight container (or large freezer bags) up to 6 weeks.
10. To serve: preheat oven to 425 F.  Place on ungreased baking sheet and bake until heated through - about 8 - 10 minutes.  Serve warm and watch them disappear!

Homemade Soup Day!

Did you know that February 4th is "Homemade Soup Day"?  I had no idea, but since there is a day, week and month for just about everything that doesn't surprise me.  And what better day of the year for it?  As I look out into my backyard, with a fresh cover of the fluffy white stuff, a steaming bowl of homemade soup sounds really good right now! 

Pasta Fagioli has become one of my all time favorite soups - to make and to eat!  It's not a soup I grew up eating, and I'm not sure where I first came across it, but it's quick and relatively simple to make and one of my husband's favorites.  (He also tells me that his Italian Grandmothers would have loved it, so that makes me feel good and like I got this one exactly right!) 

This is a classic recipe that I didn't get from a cookbook or magazine - I'm not sure where it came from originally and honestly I've modified and adjusted it so much at this point I'm claiming it as mine. 

4 oz. diced Pancetta (or 4-6 slice bacon, cut into 1-inch pieces)
1 yellow onion, chopped
1 tsp. minced garlic
2 celery stalks, sliced
2 carrots, diced
2 - 3 cups chicken broth (low sodium if using canned)
2 cans (15 oz.) white beans, (I use Cannellini but Great Northern would work too) rinsed well and drained
2 cans (14.5 oz) diced tomatoes (yes, I use canned tomatoes - you can't get the flavor from fresh, especially this time of year!
1 cup Ditalini pasta (or elbow macaroni)
1 tsp. dried basil
1 tsp. dried oregano
2 Tbsp. fresh parsley

1.  In a large, heavy saucepan cook Pancetta over medium heat until crispy.  Add the onion and garlic and stir until the onion is soft.  Try not to let the onion or garlic brown.

2.  Add the celery, carrots and cook for 2-3 minutes.  Add the broth and let it simmer for 5 minutes

3.  Stir in the white beans, tomatoes and herbs and simmer, covered for 5 minutes.  Stir occasionally to keep the beans from sticking to the bottom of the pan. 

4.  Add the pasta and cook for another 8-10 minutes, or until the pasta is al dente. 

5.  Thin the soup with a little more broth if it is too thick.  Stir in parsley and spoon into bowls.  Sprinkle with Parmesan Cheese and serve with a nice crusty piece of Italian bread.  

Even if you have never made soup from scratch, I think this is one anyone can do.  It takes about 30 - 40 minutes, but a lot of that time is just letting it simmer on the stove.  The chopping is minimal and it doesn't have to be exact.  I do use canned beans and tomatoes.  For the beans - I've made my own from dried and if I happen to have some in the freezer I'll use those, but canned are perfectly fine once you've rinsed them really well to get rid of some of the excess salt.  I also use canned tomatoes.  They taste the best to me.  I also know they have been picked and canned when they are really ripe so you are getting some of the best tomatoes out there.  (Disclosure, I used to work for Del Monte Foods, so I have a little inside knowledge about how and when they are canned)  You can use the No Added Salt if that is your preference and if you happen to be someone who cans their own tomatoes - go for it!  I just know, this time of year, canned are absolutely the best tasting available and it's all I will use. 

Enjoy!

Date Nut Bread

I'll have to admit that dates are not one of my favorites.  Yes, they are super good for you - high in fiber and loaded with antioxidants, but they just never did it for me.  Still, for some reason I had a bag of them sitting in my pantry, and since I was getting tired of oatmeal for breakfast, I decided to try Ina Garten's Date Nut Spice Bread from her "Back to Basics" cookbook.  This is one of my favorite "on the shelf" books and everything I've made from it turns out perfectly!  I adapted this recipe a bit primarily because of what I had in my pantry but I don't think I lost anything with the changes I made - wow was it good!

Chop and macerate 2 cups of dates with 1/3 cup Cointreau or Triple Sec (I substituted Grand Marnier, another Orange flavored liqueur which works nicely too) and let them sit for about a half hour.  It's important to give these enough time macerating in the liqueur so you get that wonderful flavor!

While the dates are macerating, get your pan buttered and floured and pull all the rest of your ingredients together.  A note about buttering and flouring....I used to think buttering the pan, putting parchment paper down and then buttering and flouring the pan was overkill.  But after a number of stuck loaves I realize the wisdom - I never have any trouble getting my cakes or breads out of the pan when I do this so take the extra time and don't skip this step.  

Sift 2 cups of all purpose flour with 2 tsp baking powder, 1/2 tsp. baking soda, 1 tsp each of cinnamon and nutmeg  and 1/4 tsp cloves.  Add the zest from one orange (all I needed for the Tablespoon of zest) and 3/4 cup orange juice.  I only needed 2 navel oranges for the juice.  (also, as Ina points out - make sure you zest the orange before you squeeze the juice out!)

Then cream 3/4 cup of brown sugar and 4 Tbsp unsalted, softened butter (the recipe called for light brown sugar but after all my holiday baking I was out and the dark brown sugar worked perfectly well - I think it even gave it a little richer flavor.)    Add 1 egg,1 tsp. vanilla extract and the orange zest.   Once those are well mixed add the flour and spices alternately with the orange juice (2 additions of each) and blend them until just mixed.  Then stir in those lovely macerated dates and about a 1/2 cup of chopped walnuts. (I substituted walnuts for pecans)

Pour it into the loaf pan and place it in the preheated 350F oven on the middle rack and let it bake for about 50 minutes.

The result - a dark and rich slice of spiced bread that is perfect with a cup of tea in the afternoon or will be wonderful on a cold winter morning for breakfast. (and doesn't this photo make you want to cozy up to the fire with a good book and a slice of this bread?!)  The bonus - fiber from the dates, only one egg and only 4 Tbsp of butter make it a pretty good choice and something that is sure to fill me up.  (You could probably cut the butter back a little if you want and not miss it.  I may try that next time.)

Note:  Ina also has a recipe for an orange cream cheese spread to go with it, but I thought the bread had enough flavor on it's own and was nice and moist.  And, after all the holiday extravagance, I decided my husband and I didn't need the extra calories and fat - I'll save that for company!

This recipe is going to now be one of my favorites! Thanks Ina!

What are your favorite quick breads?

Taking time

I've been gone for awhile and thought I needed to let you know why and when I'll be back.  I started this blog with lots of plans and thought it would be fairly simple.  How hard could it be to pick a recipe, make it, and write about it?   I found that not only was it not "simple", but more importantly I didn't like the way it was turning out.  While I was following my original vision, I don't think simply posting a recipe (that is not original) and a photo is all that helpful.  I love all of my cookbooks and the authors are all so good, they deserve more than a few comments about one recipe that I happened to pick out.  I also love to cook, and as a dietitian I often take recipes and "tweak" them or just throw something together that ends up being pretty good.  I want to share those ideas with you too!

So I've taken some time off, have talked to other food and nutrition bloggers and am taking another look at my vision.  I'm going to expand this blog a bit and I will relaunch it in the new year.  I am still planning on going through all these cookbooks I have collected (and continue to collect!) and share my favorite recipes from each, but also want to share tips and some of my own creations too! 

So, thank you for your patience and I'll be back on line soon!  Stay tuned....

Herbed Lamb Chops with a Greek Couscous Salad

So, a little procrastination, followed by an internet outage, followed by a trip to California Wine Country, followed by a little more procrastinations and this post is now more than just a couple of weeks late!  I actually have 2 posts to catch up on and another recipe waiting in the wings!   The one good thing is that I did get a lot of inspiration on my trip (a day at the Culinary Institute will do that!)....and I brought home a couple of new cookbooks to explore and have fun with! 

"Herbed Lamb Chops with Greek Couscous Salad" is in a book I've had for a couple of years .  I gave a talk and did a cooking demonstration for an employee wellness programs a while ago and the organizers asked me for ideas for a giveaway for the employees.  I was looking for something that would help motivate everyone but more importantly I wanted something that would be useful and not just sit on a shelf somewhere.   "The Eating Well Healthy in a Hurry: 150 delicious recipes for simple, everyday suppers in 45 minutes or less" is compiled by one of my favorite cooking magazines, "Eating Well".  Healthy, delicious and simple all in 45 minutes or less - that's a lot to promise!  But, knowing the magazine, I figured they'd be right on target and they are with this book.  Most of the recipes are really easy and things you could easily pull together after a long day at the office or hectic day running kids around.  The recipes all incorporate lots of vegetables, healthy grains and are pretty low in fat.  The use of fresh herbs, lemon juice and olive oil add flavor so you don't miss the fat.   The nutritional analysis is next to every recipe which is a nice feature and one I'd expect with a book like this.

I actually have made a few things from this book but as with other books I have my one or two favorites and never tried anything else.  For this blog post I decided to try the recipe for Lamb Chops.  My husband and I both like lamb but I shy away from preparing it at home.  I thought this recipe looked really easy and the Greek flavored couscous sounded fresh and spring like.  After this long dreary winter I was in the mood for something light and fresh - not that I've ever thought of lamb as light, but this really sounded like it would be - and it was! 

So the Lamb was really easy to make.  Here's an adaptation of the recipe: 

In a small bowl, combine 1 Tbsp. minced garlic, 1 Tbsp chopped parsley and a little salt.  (I typically don't use much salt, but it does help bring out the flavors of the meat so you need just a little)  Rub 8 lamb chops with the garlic mixture on both sides.   I let them sit that way for about a half hour to get the flavors into the meat - the recipe doesn't tell you to do that but I thought marinating for a little while would only help bring out the flavors) 

Heat 2 teaspoons of Extra-virgin Olive Oil in a large skillet over medium high heat.  Add the lamb chops and cook for about 5 - 6 minutes per side.  Keep warm while you prepare the salad.

For the salad:  Bring 1 cup of water to boil in a small saucepan.  Add 1/2 cup whole wheat couscous and simmer over low heat, covered for 2 minutes.  (you could certainly use regular couscous if you can't find whole wheat but you'll miss out on a little fiber and flavor)  Remove from the heat and let stand, covered for 5 minutes; fluff with a fork. 

Place couscous in a bowl and add 2 chopped tomatoes, 1 peeled and chopped cucumber 1/2 cup crumbled feta cheese, 3 Tbsp. lemon juice and 2 Tbsp. finally chopped fresh dill.  (you could use dried dill if you don't have fresh, just decrease the amount to 1 Tbsp.)  Stir to combine and then serve on the side of the lamb chops.

I served them with spinach that I sauteed in a little Extra Virgin Olive Oil and minced garlic. 

The nutritional analysis shows up for all the recipes and this one is really pretty good.  For the lamb chops and the salad it's about:
330 calories
14 g fat
6 g saturated fat (about 30% of what you should have in a day - so a little high, but not terrible for dinner)
5 g monounsaturated fat (the good kind)
121 mg of cholesterol
18 g of carbohydrates
36 g protein
3 g of fiber
386 mg of sodium (this will depend on how much salt you add!)
It also has over 40% of your daily requirements for Vitamin C and 17% Iron. 

This was a really simple recipe to make - a little chopping of vegetables but I did that while the lamb was marinating.  In all, I probably had this dinner ready in less than 30 minutes.  Not bad for a nice dinner!

Shrimp Scampi - Alton Brown's "I'm Just Here For the Food"

I typically shy away from shrimp scampi because the type of scampi I'm familiar with is usually swimming in butter, which to me just isn't appetizing.  Yes, that's probably the dietitian in me!  But, because of that, I've never considered trying to make it at home.  However, as I was reading one of my Alton Brown books the other night, I found a recipe in the section on "broiling and grilling".  Apparently, broiling the shrimp, rather than sauteing it in butter is the classic way to prepare scampi - so problem solved!  Honestly, I was a little hesitant.  Shrimp can be difficult to cook well, at least for me.  It only takes a couple of minutes and cooking it even a minute too long can leave you with something that feels like you have a small rubber tire in your mouth! 

In typical Alton style, the directions were simple but explicit.  There was no way I could mess this up unless I really wasn't paying attention! Alton said this method gives the shrimp a better flavor and better texture and he's right.  This was lovely! It turned out perfectly and we enjoyed it over angel hair pasta with asparagus on the side with a glass of Chardonnay.   It ended up being a fancy dinner that was ready in about 15 minutes - a little luxury after a long day in the office!  (Even served it on our china!)  Thanks Alton!

Recipe from:  Alton Brown's "I'm Just Here For the Food"

Heat the broiler and put the rack 5 inches away from the heat.  Spread 1 lb. of shrimp on the broiler pan, not letting the shrimp overlap.  (I lined the broiler pan with foil so it would be easier to clean up later).

Drizzle 2 Tbsp. olive oil over the shrimp and toss with 1 tbsp. minced garlic, kosher salt and ground black pepper and Old Bay Seasoning.  Place under the broiler for 2 minutes, just until the shrimp start turning pink.  (Watch closely or you will over cook it)

Stir in 4 Tbsp. freshly squeezed lemon juice add 1/4 cup panko breadcrumbs and 2 Tbsp. chopped parsley and toss well.

Return to the broiler and cook until the bread crumbs are evenly browned.  (This only took a minute or two).  Serve immediately.

Marcella Cucina

I've had Marcella Hazan's "Marcella Cucina" sitting on my kitchen shelf for at least 10 years.  I don't remember when I bought this book or why, except that my mother had made one of Marcella's chicken recipes on one of my visits home.  I remember really enjoying it, so I think I probably picked this up after that trip. 

As I started going through the book last week I really thought I had made something from it, but the more I dug into it, the more I realized I never had.  This makes no sense to me! There are so many really good recipes here and the photography is gorgeous!  Marcella also explains different techniques (along with photos) and the history of some of the recipes or techniques throughout the book which is fun to read and helpful. 

One of my goals with this project was to not only make recipes out of all of these cookbooks, but to challenge myself and try something that veers from my norm.  I also want to make recipes using ingredients I don't typically cook with.  So, the recipe I chose from this book was"Breaded Veal Patties with Bell Pepper, Scallions and Tomato".  Both my husband and I like veal, but it's not a meat I typically buy and cook with.  It's expensive and if you don't know how to cook it, it can get tough.  So then you've just spent a lot of money and have tough meat for dinner!

For this recipe you use ground veal, which actually was pretty reasonable.  It's also a bit lower in fat and saturated fat than ground beef so not a bad choice either.  (Well, until you mix it with some of the other ingredients!)

The recipe calls for a pound of ground veal, that is mixed with chopped red peppers and scallions.  It is then combined with fresh bread crumbs, milk (1-1/4 cups!), Parmesan cheese and an egg.  When I was mixing it up, it was pretty liquid-y and I couldn't see how I was going to make patties out of it.  For the first time I really thought I was going to have a flop and we'd have to order pizza for dinner!  But after a minute or two of mixing, the liquid was absorbed and the patties came together easily.  They were softer than fish cakes or a typical hamburger, but they definitely became nice patties.  They are then covered in dry bread crumbs and placed in a hot pan with olive oil and butter and cooked for about a minute on each side to brown them.  Canned tomatoes and juice are added to the skillet and they cook for another 15 minutes until the sauce thickens. Served with the tomato sauce, these veal patties are nice and tender, colorful.  The peppers and scallions add a nice but not overwhelming flavor and help flavor the tomato sauce.  We enjoyed them over Cavatelli with a salad on the side.

I've found a number of other recipes I'll try from this book - Baked Eggplant Rolls with Mozzarella and Pecorino Cheese, Baked Tomatoes Stuffed with Salmon, Garlic and Capers and a Barley and Cannellini Bean Soup.  This may come off the kitchen shelf more often now and end up being one of my more tattered cookbooks!

Coming soon!

The idea for this blog came one night as I was looking through another new cookbook I had picked up on a recent trip.  My husband asked me if I had ever made anything out of another cookbook sitting on the shelf.  For that matter he asked, had I made anything out of the majority of cookbooks I own?  I love cookbooks and pick one up on just about every trip I take.  But, he's right, I have my favorites and tend to stick to those and just "look through" the rest.  So I decided a good project would be to make at least one recipe from every cookbook I own (around 90 - we think!) and blog about the recipe and the book.  My husband is an amateur photographer, so he will take photos of the finished dish.   

Now the fun begins...where to start!  Which book and which recipe?   Stay tuned!