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Category Archives: Cheese

Pomegranate and Poached Pear ‘Salad’

Posted on December 1, 2011 by amydeline

I’d like to take a moment to officially declare pomegranate as the most fun fruit to eat.

First comes the game of removing the tiny, shimmering pomegranate gems, called arils, from the hard exterior rind. Some people recommend a process of scoring the outer rind of the pomegranate, soaking it in cold water for a few minutes, then breaking the pieces open and allowing the arils to fall to the bottom of the water while the rind floats on top. Others recommend cutting the pomegranate into pieces and smacking the rind with the back of a spoon to loosen the arils, which should eject from the fruit. I like to simply cut the pomegranate into pieces and go to work, pulling apart the fruit piece by piece, systematically releasing the gazillions of juicy arils from within. There’s something incredibly satisfying about peeling back the layers of membrane within the fruit to uncover pockets of the sweet, plump gems.

The small effort of removing the arils yields a great reward; a bowl full of sweet, ruby gems. Pop one in your mouth and enjoy the sweet burst of juice as you bite into each delicious seed. Pick one up the next time you spot them in the grocery store. Now is the time to enjoy this delicious, fun fruit! And they’re super healthy for you too!

If you can stop yourself snacking on this tasty fruit, save some of the pomegranate arils for this delicious composed ‘salad’ of sorts. This seasonally perfect dish would make a very elegant hors d’oeuvre for a holiday party or perfect first course for a seated dinner. (Pretty certain this is going on my Christmas dinner menu!) Fresh pears are poached until tender, then paired with salty gorgonzola and vibrant pomegranate arils, nestled into a crisp leaf of Belgian endive. A simple pomegranate balsamic vinaigrette and candied walnuts provide the finishing touches.

Poached Pears and Pomegranate ‘Salad’

Ingredients

  • 2 heads Belgian endive
  • 1/2 cup pomegranate arils
  • 1/2 cup gorgonzola cheese, crumbled

For the Poached Pears:

  • 2 ripe, firm pears (Anjou, Bosc, Bartlett…)
  • 4 cups poaching liquid (water, white wine, champagne, apple juice…)
  • 1/4 cup honey
  • 1 vanilla bean (optional)
  • 1 cinnamon stick (optional)

For the Candied Walnuts:

  • 1/2 cup shelled walnut halves
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1 tablespoon water
  • Pinch of cinnamon
For the Vinaigrette:
  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 1/8 cup pomegranate juice
  • 1 teaspoon dijon mustard
  • Salt and pepper
Directions

For the pears: Peel pears, cut off tops and bottoms, and cut in half lengthwise. Remove the core, using a melon baller or knife. Place the pears in a saucepan with your poaching liquid. (Any combination of water, white wine, champagne, juice, etc. would be delicious.) Stir in the honey. If desired, add a cinnamon stick and/or a vanilla bean to the liquid. Bring the poaching liquid to a gentle simmer. Cook until tender, about 20 minutes. Remove the pears from the cooking liquid and allow to cool. Once cool, chop the pears into small chunks and refrigerate until ready to use.

For the Walnuts: Heat walnuts in a pan over medium heat for about 3 minutes, until they begin to toast.  Add butter and cook for an additional minute.  Add brown sugar, cinnamon, and about 1 tablespoon water to the pan. Cook for about 5 minutes, stirring constantly until the water has evaporated and the nuts are glazed. **You may need to add small quantities of additional water to achieve a glaze. Allow to cool. The glaze will harden as the nuts cool. Store in an airtight container until ready to use.

For the Vinaigrette: Whisk the oil, vinegar, pomegranate juice, and mustard together. Season with salt and pepper.

To Assemble the Salad: Rinse the endive. Cut off the core end and carefully separate the leaves. Fill each leaf with a bit of the pear, pomegranate, and crumbled gorgonzola. Top with candied walnuts. Arrange on a platter to serve as an hors d’ouevres or plate 2-3 prepared endive leaves per person as a first course. Lightly drizzle with the vinaigrette.

Serves 4-6

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How to Prepare Fresh Pumpkin

Posted on October 3, 2011 by amydeline

Welcome, October! Quite possibly my favorite month of the year. Well, maybe except for December.

Because December means Christmas. And Christmas makes me burst with happiness.

But October means beautiful changing leaves, my birthday, Halloween candy, warm sweaters, soft hoodies, and pumpkins; lots and lots of pumpkins!

As I write, there are a few pumpkins roasting in the oven, making my home smell like autumn. I’m working on a new pumpkin recipe today. Think fresh, roasted pumpkin with rich cream, and perhaps a touch of caramel. Oh, and it’s not a dessert! Look for it later this week.

In the mean time, I thought you may want to brush up on your procedure for preparing fresh pumpkin puree by taking a look back at my no-fuss step-by-step guide. Click HERE to begin your pumpkin journey.

You may also want to check out these delicious pumpkin recipes:

Fresh Pumpkin Coconut Pie

Autumn Harvest Buns

Pumpkin Chocolate Chunk Bread

Pumpkin Gingersnap Parfaits

Fettucine with Pumpkin Alfredo Sauce 

5 Comments

Posted in Baking, Cheese, Culinary Techniques, Desserts, Food, Main Course, Recipes, Sauces, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Buffalo Chicken Meatballs

Posted on September 30, 2011 by amydeline

My ultra-keen, super sleuthing skills (errr… google), have led me to discover that it is currently football season.

Football and I may be strangers, but tailgating-type munchies and I are the dearest of friends.

Chicken wings are always a popular pick when it comes to football-watching munchies. And people go wild for all sorts of chicken wing flavored goodies, like Buffalo Chicken Potato Skins and Chicken Wing Dip.

The next time you’re in charge of the snacks for a big game, try these spicy chicken wing meatballs. They’ve got the celery and blue cheese baked right into the chicken!! Definitely winning!

Buffalo Chicken Meatballs

Ingredients

  • 1 pound ground chicken
  •  1 egg
  •  1/2 cup breadcrumbs
  •  1/4 cup onion, finely diced
  •  1/2 cup celery, finely diced
  •  1/2 cup gorgonzola (or other bleu cheese) cheese, crumbled
  •  1/2 teaspoon garlic, minced
  •  1/2 teaspoon salt
  • Vegetable or olive oil, to grease the baking dish

For the sauce

  • 1/2 cup Frank’s Red Hot
  • 3 tablespoons butter, melted

Directions

Preheat oven to 350 degrees. Rub the bottom of a large baking dish with a bit of oil, to prevent the meatballs from sticking.

Combine all meatball ingredients until well-blended. (The mixture may feel a bit sticky.) Roll the mixture into one inch balls. Place in a single layer in the baking dish and bake for about 25 minutes.

Combine the Frank’s Red Hot with the melted butter. For a milder sauce, add more butter or decrease the hot sauce.

Pour the sauce over the meatballs and serve!

Makes about 2 dozen. You can easily double or triple this recipe for a big crowd!

4 Comments

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Braised Beef Short Ribs with Figs and Creamy Brie Potatoes

Posted on September 23, 2011 by amydeline

You know that show, Masterchef? The one where Gordon Ramsay and two other dudes put a group of amateur cooks through their paces, looking for America’s best home cook?? Enthusiastic friends of mine have mentioned that I should try out for that show. Never gonna happen. Competition and I don’t get along so well and I’m a big awkward goof in front of the camera. Seriously, it would make you cringe. Besides, they probably wouldn’t even let me on the show now that I’ve just called Joe Bastianich and Graham Elliot those “two other dudes”. Just kidding guys! You know you’re my favorite, Joe! 

Anyway, I’m an amateur home cook, much like the contestants on that show. I share their passion for food, I’ve got a few culinary skills up my sleeve and I can come up with a tasty recipe or two on the fly. I enjoy watching what the contestants come up with and am constantly impressed by how quickly and creatively they can think on their feet. Not sure I could hack it.

But I’ve been thinking that there’s something missing from the show; something which many home cooks contend with on a day to day basis; something much more challenging than executing expert knife skills or producing the perfect souffle…

Don't let his cute little face fool you...this guy is twice as demanding as Gordon Ramsay!

I’m talking about children. Cooking in the presence of children changes the game. I’d be interested in seeing these accomplished home cooks produce such artfully-plated, mouth-watering meals while simultaneously bouncing a crying baby on their hip and preventing the older kids from razing the house. Now that would be impressive!

Because, for many of us, that is the reality of being a home cook. We may not have Gordon Ramsay standing over our shoulder making us question our choice of figs with the short ribs or telling us that our sauce is under-seasoned. And most of us are not racing against a big timer mounted on the wall. But we are constantly racing against the clock of a different kind. Children can turn every night into a high-pressure culinary challenge. It’s a challenge hard to replicate in a cooking competition. Perhaps we can ask the contestants to prepare their perfect souffle with wiggling 35-pound weights on both legs, a shrieking bowling ball in one arm, and a tower of antique teacups balanced on their heads?

Props to all home cooks who put meals on the table for your family, night after night…regardless of whether it’s boxed macaroni and cheese with cut up hot dogs and peas or braised short ribs with creamy brie potatoes and roasted asparagus! It’s a challenge regardless. I know all about it!

But what if I told you that preparing the braised short ribs would be almost as easy as the box of macaroni and cheese with hot dogs?? Seriously! This dish is really a cinch to put together and so, so satisfying. Adults and kids alike will love these creamy potatoes and fall-off-the-bone tender beef in a slightly sweet sauce.

This is a two day recipe. You can make perfectly delicious short ribs in less than two days (Check out my recipe for Braised Shorts Ribs with Creamy Parmesan and Sun-dried Tomato Polenta), but there are a few benefits to the two-day process. First, it will enable you to get the bulk of the cooking (and clean-up) completed the day before, making it easy to reheat the next night. Second, it gives the sauce a chance to cool, which will allow the excess fat (which is rendered from the short ribs during cooking) to rise to the top and become solid. This makes it super easy to remove the excess fat from the sauce. The night you plan to serve, you’ll simply scoop off the fat, reheat at a low simmer, adjust the seasoning of your sauce and serve!

Braised Beef Short Ribs with Figs

Ingredients

  • 6-8 beef short ribs
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion, finely diced
  • 1 1/4 cup dry red wine (substitute 1 1/4 cup beef stock OR 1/2 cup grape juice and 3/4 cup beef stock)
  • 3 cups beef stock (plus more, if desired)
  • 10-12 dried Mission figs, halved
  • Salt and pepper
  • 1 tablespoon cornstarch (optional)

Directions

Preheat oven to 350 degrees.

Sprinkle the short ribs with a bit of salt and pepper and the 2 tablespoons of flour. Heat olive oil over medium/medium-high heat in a deep dutch oven or a large saucepan (big enough to fit all short ribs in a single layer). Place the short ribs in the pan. Cook for a minute or two on each side to brown. Remove the short ribs from the pan and set aside.

Reduce the heat to medium. Add the butter and onions to the pan. Cook for a few minutes, until tender and golden.

Return the short ribs to the pan. Add the beef stock, wine, and figs. Bring the liquid to a simmer, then cover the pan with a tight-fitting lid and place it on the middle oven rack.

Allow it to cook for about 3-3.5 hours.

Remove from the oven and allow to cool at room temperature. Once cool enough to handle, place the entire pan in the refrigerator overnight.

By the next day, the excess fat will have risen to the surface and become solid. Use a spoon to scoop away the fat. Over low heat, slowly reheat the short ribs and sauce. Taste the sauce and season with salt and pepper as desired. The sauce  should have a strong, rich flavor.

(If the flavor is too strong for your preference, you can add a bit more beef stock to mellow the flavor. If the flavor is not strong enough, allow the sauce to simmer uncovered until you’re happy with the flavor. The flavor will intensify as the liquid reduces.)

Optional: If you’re happy with the flavor but would prefer a thicker sauce, stir a few tablespoons of the hot sauce with about 1 tablespoon cornstarch. Pour the cornstarch mixture into the sauce. Stir and allow it to gently simmer  for a few minutes. The cornstarch will help thicken the sauce.

Serve the short ribs (1-2 per person) over mashed potatoes with a spoonful of sauce.

A note about the wine in this recipe: Due to the long cooking time of this recipe, almost all of the alcohol in the wine will be cooked away. But, a very small percentage may remain. (See this chart.) I prepared this recipe for an adult dinner party, so the very small percentage of remaining alcohol was not a concern for our group, but if you are preparing this dish for your family you may wish to substitute beef stock for the wine or substitute about half of the wine with a no-sugar-added grape juice and the rest with beef stock.

For the Creamy Brie Mashed Potatoes: Peel, chop, and boil 6-8 russett potatoes, until fork tender. Strain and thoroughly smash the potatoes to desired consistency. Combine with lots of butter (I used a whole yummy stick.) and milk or cream. While still warm, stir an 8-ounce wedge of brie (rind removed) into the potatoes, until melted. The potatoes can be made a day ahead of time.

For the Roasted Asparagus: Preheat oven to 375 degrees. Rinse the asparagus and trim off the tough end. (A little trick for determining how much to cut is to hold one asparagus spear by the ends and bend. The point where the asparagus snaps is generally a good place to trim off.) Toss the asparagus in a bit of olive oil and season with salt and pepper. Arrange the spears in a single layer on a baking sheet. Bake for 10-12 minutes.

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Posted in Beef, Cheese, Food, Fruit, Main Course, Potato, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

Top Ten Gourmand Mom Recipes

Posted on September 20, 2011 by amydeline

As I’ve mentioned before, I’m greatly entertained by reading through the search terms which lead people to this little blog. It often leaves me puzzling over how the terms “Christmas money wreath” or “dog with running shoes” brought people here. What in the world have I been writing about? Of course, most of the time, people are just looking for recipes and, as it turns out, some of those recipes are quite popular!

Here, I’ve compiled a list of the top ten most viewed Gourmand Mom recipes. Then, if you scroll down a bit further, you’ll see ten of my personal favorites. (Clicking on the recipe titles will bring you straight to the recipe.)

What’s your favorite recipe? Tell me about it!

Top Ten Gourmand Mom Recipes

(according to page views)

Crab Stuffed Jalapeno Poppers  – Coming in at #10, these spicy little appetizers are a fresh and flavorful alternative to the kind you’ll find in the frozen food section of your grocery store!

A Better Caramel Apple Cake – Yum! This recipe is the result of experimenting with a delicious recipe I found in the Food Network magazine! Who knew that a bit of boiling water would make such a big difference?? With apple season reaching its peak, now’s a great time to give this one a try!

Almost Perfect Fontina Chops – This recipe is inspired by a Bonefish Grill dish, which is apparently a big favorite, since I get a few search hits every day from people looking for this recipe. This version is not intended to be a copycat recipe; it’s just a delicious dinner inspired by the popular Bonefish dish.

 Independence Day Berries and Cream – Mixed Berry Mousse and Vanilla Bean Panna Cotta – My love for panna cotta began with this sweet treat. Mmmm….fresh berry mousse with sweetened cream! Mmmm…

Strawberry Spinach Salad with Goat Cheese and Almonds – The fresh ingredients do all of the hard work in this simple and delicious salad!

Hawaiian Garlic Shrimp – This is another recipe that gets a ton of search hits. The people want Hawaiian garlic shrimp…and with good reason! It’s delicious! Next time, I’d veer away from the traditional preparation and cook these babies with the shells removed to get more of the buttery garlic in my mouth and less on my fingers.

Chicken Wing Dip – Coming in at #4 is Chicken Wing Dip. It’s practically a classic and totally crave-worthy. Oh dear, just thinking about it makes me want to throw batch in the oven. Must. Have. Chicken Wing Dip.

Pumpkin Gingersnap Parfait – Perfect season for these tasty treats. Some may prefer to sweeten the pumpkin a touch more in these easy treats. For me, they’re just right!

Sweet Honey Cornbread – This one scored most of its hits when it landed on WordPress’ Freshly Pressed section for a day. It’s a great cornbread recipe; sweet, tender, and super easy to make!

And the #1 Most Viewed Gourmand Mom recipe is (drumroll, please)…

Chocolate Peanut Butter Cream Pie  – This luscious pie wins the top spot by a landslide. Somehow it’s found itself within the StumbleUpon community. I’m really not quite sure how StumbleUpon works, but it sure drives a ton of traffic to this delicious recipe!

Ten of My Personal Favorite Recipes

Greek Lamb Burgers with Tzatziki Sauce – This burger takes the cake as far as my husband is concerned! It’s become his meal of choice for birthdays, anniversaries, and any other excuse he can come up with!

The World’s Greatest Penne ala Vodka – I can’t claim credit for the creation of this recipe, but it’s definitely on my list of all-time favorites!! Seriously the best vodka sauce I’ve ever tasted!

Sausage, Bean, and Rapini Soup – This incredibly satisfying dish is in our regular dinner rotation. It freezes well, so make it in a huge batch to keep on hand for an easy dinner. Make it as brothy as you prefer and serve with a nice piece of French bread!

Chicken Salad Sandwich – Waldorf Style – There’s something incredibly satisfying about the combination of sweet, savory, and crunch in this chicken salad. It’s on my go-to list of easy weeknight dinners!

Grilled Honey Garlic Baby Lamb Chops – I want to slather this honey garlic sauce on everything. I think I could live on this honey garlic sauce.

Cheddar and Garlic Biscuits – I first made these biscuits during a major craving for Red Lobster’s Cheddar Bay Biscuits. I searched online for a copycat recipe and found a ton of Bisquick-based recipes. Wanting to make fresh biscuits from scratch, I combined the elements from a basic, buttery drop biscuit with the seasoning of the Red Lobster biscuit. They’re perfect. Everyone cheers when these are on the menu!

Salmon, Cucumber, and Orzo Salad in Lemon-Dijon Vinaigrette – This was initially intended as a pantry meal, if you will; something quick and easy using a few leftover ingredients I had on hand. It became an instant favorite. There’s something incredibly satisfying about the combination of flavors and textures in this simple dish!

BBQ Beef Chili – This hybrid chili/bbq beef dish makes my mouth water. Serve it with the cornbread from the Top 10 list!

Corn and Bacon Fritter Cakes – I just posted about these recently. I want to eat them for breakfast, lunch, and dinner everyday, topped with smoked salmon and creme fraiche. The best part is that they reheat really well. In fact, they may even be better reheated than straight out of the pan. Pop them in the oven for about 10 minutes at 400 degrees and they’re perfect! (P.S. A dollop of sour cream would make a fine substitute for the creme fraiche!)

Pizza Dragon and Chairs of Stock (Steak Bordelaise Pizza) – My brother in law goes nuts for this pizza! He’s still trying to figure out how to package it and sell it, since he’s convinced it will make me millions. This pizza is a steak dinner on a pizza crust. It takes a little time to get all of the components together, but everything can be prepared ahead of time and it’s worth the trouble!

Do you have a favorite Gourmand Mom recipe? Any other recipe you’d like to see here? Tell me about it!

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Posted in Appetizers, Baking, Beef, Breads, Burgers, Cakes, Cheese, Desserts, Dressings and Condiments, Food, Fruit, Lamb, Main Course, Pizza, Pork, Poultry, Recipes, Salads, Sandwiches, Seafood, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Hearty Sausage Baked Ziti

Posted on September 19, 2011 by amydeline

In high school, I was assigned a paper on William Blake’s Songs of Innocence and Experience. I’ve never been much for poetry, but I loved those 18th century poems. There’s such a simple brilliance to the idea that the way we view the world changes with our experiences in life. And in his short, carefully crafted poems, Blake said so much about his perspective on life and the world he lived in. His message is timeless.

But it’s all about perspective, isn’t it?

My first baby

Before I had my children, I thought I loved my dogs as much as I could ever possibly love children. I made the mistake of once voicing this emotion and still get made fun of it to this day. But, at the time, I truly believed there could be no (parental sort of) love that was greater than what I felt for my pups. I loved them with every bit of love I thought I possessed. They were my babies.

And then I had my kids. And I quickly discovered an entire world of love I never could have imagined before. In retrospect, it sort of makes me feel a bit silly for believing that I loved my dogs as much as I would ever love my kids. But then, it’s all about perspective.

Furbaby meets human baby

For as long as I can remember, I dreamed about being a stay at home mom. I would gladly say goodbye to a successful career, years of time spent attaining advanced degrees and certifications, and a respectable paycheck, in order to care for my family. In my dreams, I was Suzy Homemaker. I baked pies every day and had adventures with my giggling children. My house was impeccably clean and my hair perfectly coifed. I’d enjoy quiet pastimes like crochet and tending to my garden. Perhaps I’d even start watching soap operas and collecting porcelain figurines. Who knows…

But then, that picture perfect image of 1950’s domestic bliss isn’t the reality, is it? In the real world, I can’t clean my house faster than the kids destroy it and for every giggle, there is a matching scream or whine. I certainly never considered I’d be scolding my child for pulling his pants down in the produce section of the grocery store. Oh, and there is definitely no time for tending to my non-existent garden or putting my imaginary crochet skills to use. And for every bit of joy and pride my children bring me, there are new fears and new challenges to contend with. And still, I wouldn’t trade this experience for the world.

Looking back on my early days as a stay at home mom, I remember how frazzled I felt. It’s astounding how one tiny baby can turn your world so completely upside down. I struggled to figure out my new life as the stay at home mom I’d always wanted to be. It was hard, even with only one baby. I missed my job. My job was less tiring…and it came with a lunch break. Yet, now, as a mother of three kids, being alone with just the baby feels like a vacation. It’s funny how quickly perspective can change.

My almost-three-year-old, back in his baby days

And although my dream of being a stay at home mom is not at all what I’d pictured it would be, I’m still living my dream and am thankful for it every day. If I were William Blake writing a poem about parenthood, my song of experience may not be nearly as rose-colored as my song of innocence, but it would communicate something much deeper; a level of emotion only the experience of being a parent can awaken.

My almost-three-year-old now, ready for nursery school

My second little cutie is turning three in a few days. Where does the time go? We’re throwing him a birthday party next weekend. With cool weather quickly approaching, I’m making a comfort food menu, with an Italian twist. I’m making my pepperoni pizza salad, a big batch of meatballs in marinara sauce, toasty garlic bread, and this hearty baked ziti.

Enjoy! It’ll warm your soul.

Hearty Sausage Baked Ziti

Ingredients

  • 1 pound ziti or penne pasta
  • 3 cups tomato pasta sauce, homemade or store-bought
  • 1 cup ricotta cheese
  • 1/2 cup parmesan cheese, grated
  • 4 cups mozzarella cheese, shredded, divided
  • 1 pound spicy Italian pork sausage

Directions

Preheat oven to 350 degrees. Cook pasta al dente, according to package directions. Drain and rinse with cold water to prevent the pasta from over-cooking. Remove the sausage from the casings. Cook the sausage in a pan over medium heat for  7 to 8 minutes, until fully cooked. Use a fork or edge of a spoon to break it into small pieces as it cooks. Combine the cooked pasta with the pasta sauce, sausage, ricotta, parmesan cheese and about 2 1/2 cups of the mozzarella cheese. Pour the mixture into a large baking dish. Sprinkle the remaining mozzarella cheese on top. Bake for about 25 minutes, until heated through and lightly browned on the top.

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Tomato and Goat Cheese Tart with Pine Nut Crust

Posted on August 24, 2011 by amydeline

Where have I been? Where have I been?  Well, I’ve been unsuccessfully working on composing this post for over a week now. In fact, it’s taken me so long to get this post completed, that I actually received a semi-panicked phone call from my dad, during the mutually agreed upon no-call hour (kids’ bedtime) to make sure I was ok. Awww… My dad checks in on me via this blog. I love that. And yes, I’m am fully ok. Just sucked into the time warp which is having a newborn baby and two very active young boys.

To be fair, I can hardly blame my absence on the baby. He is fully content to stay snuggled in my lap, quietly nursing, as I write. It’s my other two monkeys who leave me with minimal focused time for writing; the ones who are in a perpetual state of movement, mischief, and mayhem.

Oh, and the noise level… I have no words to describe the constant cacophony of assorted noises in this house; trucks, barking dogs, rockin’ guitars, the singing Handy Manny tool box, Spongebob on TV, laughing, screaming, whining, and some other toy that’s perpetually shouting letters at me. Even the puzzles make noise. I’m considering ditching all of these modern, noise-making toys, and bringing back some nice, quiet, battery-free tops, jacks, and jump ropes. Or perhaps I should just buy a set of heavy duty, noise-blocking headphones?

When all is said and done, it’s just been a bit tricky to write lately.

My posts may be few and far between these days, but we’re definitely still cooking! My busy little family needs to eat and summer produce is just begging to be devoured. It’s tomato season now; that time of year where tomatoes are so sweet and luscious, they really live up to their classification as a fruit. Now is the time to whip out those recipes which really showcase ripe tomato flavor.

I’m paying homage to a few beautiful heirloom tomatoes in a simple tart, paired with goat cheese, in a buttery pine nut crust. A bit of fresh basil pesto and a drizzle of balsamic glaze complete the dish. My children have aptly dubbed this recipe “rainbow tomato pie”. My grocery store carries an assortment of gorgeous heirloom tomatoes when the season is right, but specialty tomatoes are not a necessity for this recipe. A few ripe plum tomatoes from your garden or the grocery store will work perfectly.

The tart itself is a cinch to put together once you’ve prepared the crust. There’s no need to get complicated when the ingredients are so prime. Preparing the crust takes a little time, but the good news is that it can be prepared at any point ahead of time and frozen until you’re ready to use it. Freezing the dough in the tart pan prior to baking has the added benefit of reducing shrinkage during baking.

The key to preparing a perfect pie or tart crust is to keep the ingredients cold and avoid overworking the dough. To this end, you’ll want to keep all of your ingredients refrigerated until the moment of use. An extra cold surface, such as a marble slab, is helpful, but not mandatory. As you work, handle the dough as little as possible to prevent the butter from melting by the warmth of your hands.

Heirloom Tomato and Goat Cheese Tart in a Pine Nut Crust

Ingredients

  • 1 1/2 cups flour
  • 1/8 teaspoon salt
  • 10 tablespoons butter, very cold
  • 1 egg
  • 3 tablespoons ice cold water
  • 1/3 cup pine nuts
  • 3 ounces goat cheese
  • 3 heirloom tomatoes, sliced
  • Fresh Basil Pesto (Click here to see my basil pesto recipe.)
  • Balsamic Reduction/Glaze (optional)

Directions

To prepare the pine nut crust: Cut the butter into small chunks, then refrigerate to ensure it is very cold. Combine the flour and salt, then pour the dry ingredients onto your work surface. Add the butter to the flour and use a dough cutter or a fork to cut the butter into the flour mixture until the chunks of butter resemble very small peas. Form an “O” shape on your work surface with the mixture. Place the egg and cold water into the center of the “O”, then use your fingers to gradually draw the flour mixture into the wet ingredients. Continue combining the flour mixture with the egg and water until a dough forms. Once the dough has mostly come together, add the pine nuts and gently knead the dough a few times, just until the pine nuts are evenly dispersed. Work quickly to avoid melting the butter. The dough should be firm and not too sticky. Add additional water, a few drops at a time, if necessary. Form the dough into a round disk shape, wrap in wax paper or plastic wrap, and refrigerate for about 30 minutes.

Once the dough is chilled, roll it into a round on a lightly floured surface, about 1/8″-1/4″ thick, wide enough to fit your tart pan. (A 9″ diameter tart pan, with a low edge and removable bottom is ideal for this recipe, but other tart pans can be used.) Carefully transfer the dough into your tart pan, gently press it into the bottom and sides, and use a knife to cut off any excess dough. Prick the bottom of the dough several times with a fork. Gently press foil over the dough to cover it and freeze for at least 30 minutes.

Preheat oven to 375 degrees. Bake, with the foil in place, for 20-25 minutes until the dough appears mostly cooked. Then, remove the foil and bake for an additional 10-15 minutes until the dough is golden brown. Remove from the oven and cool before assembling the tart.

While the tart crust cools, prepare the tomatoes by sprinkling with a bit of salt. Then, place the salted tomatoes in a colander to drain for about 30 minutes. The salt will help to draw out some of the excess liquid in the tomatoes in order to prevent a soggy tart.

To assemble the tart, spread a thin layer of basil pesto on the bottom of the tart crust. Sprinkle the goat cheese in an even layer over the pesto. Then, arrange the tomato slices on top of the goat cheese. Bake for about 25 minutes in a 375 degrees oven. Allow to cool slightly before serving. The tart is best served a little warm or at room temperature.

If desired, drizzle with a bit of balsamic glaze before serving. (You can purchase balsamic glaze at many grocery stores or prepare your own by simmering balsamic vinegar with some sugar or honey until it reduces into a thick, sweet glaze.) I highly recommend this finishing touch!

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Cheesy Stuffed Meatloaf

Posted on August 10, 2011 by amydeline

Let me preface this by saying that my father is an excellent cook. I have just as many fond memories from my childhood of my father’s cooking as of my mother’s. Even now, it is my father who is eager to fill the house with our favorite meals when we take a trip home. He’s got an instinct for delicious comfort food which can satisfy both the belly and the soul.

That being said, there was once a meatloaf that he will never live down; the meatloaf that even the raccoons wouldn’t eat. I can’t even remember what was wrong with it. I remember tomatoes and bacon. My father insisted it was delicious, but the decision was otherwise unanimous. The meatloaf was awful. So awful that even my frugal family decided to put the leftovers on the porch for whatever fuzzy woodland creature was looking for a meal. Sure enough, the meatloaf was still sitting on the porch in the morning; undeniable proof that the meatloaf was truly inedible.

The memory of that particular meatloaf made a strong case against meatloaf in my mind. For that reason, it’s a dish I rarely make. But, having found myself with a freezer full of ground beef (part of my attempt at trimming our grocery bill), I decided a meatloaf was in order. In my rendition, I added a bit of sun-dried tomatoes, parmesan cheese, and melty provolone. Drizzle with fresh basil pesto and serve aside smashed potatoes and roasted asparagus for a delicious, satisfying meal.

Sorry raccoons…there aren’t going to be any leftovers for you this time!!

Cheesy Stuffed Meatloaf

Ingredients

  • 2 pounds ground beef
  • 1 egg
  • 3/4 cup bread crumbs
  • 1/4 cup parmesan cheese
  • 1/3 cup sun-dried tomatoes, chopped
  • 1 teaspoon garlic, minced
  • 1 small onion, finely diced
  • 1/2 teaspoon salt
  • 4-5 slices provolone cheese

Directions

Preheat oven to 375 degrees. In a large bowl, combine the ground beef, egg, bread crumbs, parmesan cheese, sun-dried tomatoes, garlic, onion, and salt until well blended. (Get your hands in there to really blend it!) Then, form the mixture into a thick rectangle (about 8×10 inches). Place the slices of provolone cheese in a thin layer on the rectangle, leaving about a 1″ edge around the cheese on all sides. Roll the meat into a log, around the cheese. Then, thoroughly seal all of the edges and form the meat into a rectangular loaf. Bake for about 50-55 minutes, until the center has reached 165 degrees, as measured with an instant-read meat thermometer.

Serve with fresh basil pesto (click here for the recipe) and roasted asparagus (click here for the recipe).

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Polish Pie Pierogi Bake

Posted on July 29, 2011 by amydeline

I considered opening this post with a Polish joke. You know, something along the lines of An Irishman, a German, and a Polish man walk into a bar… But, comedy is not my strong suit and I can never quite remember the punchline to jokes. Or, I remember only the punchline, but haven’t the foggiest idea of how to get there. Watching me try to tell a joke is often the funniest part of the joke I’m trying to tell. Either way, it’s probably better that I stick to the food and leaves the jokes to the jokers.

My Polish Pie is not really a pie at all, no more so than a shepherd’s pie or a cottage pie qualifies as pie. But the name just seems to fit. The idea first struck me a few weekends ago, when we drove past a local Polish festival. As we waited at the stoplight, tapping our feet to the catchy tunes of a live polka band, the distinct aroma of kielbasa flooded our car. My husband made some quip about pierogies and kielbasa.

Mmmmmm… Pierogies!!

And in that moment, an idea began to take shape. Why couldn’t I create a baked pierogi dish, starting with frozen pierogies, in the same way that people make baked ravioli casseroles? Seemed like it should work. And it seemed only logical that the dish should include slices of kielbasa. I decided on sweet, caramelized onions and a rich cheddar cheese sauce to complete the dish.

This is not a pretty dish. It’s got that sort of sloppy, mixed up appearance that most casseroles end up having. (I think I’m going to skip the photo I took of it spooned onto my dinner plate.) But, what it lacks in appearance, it more than makes up for with flavor. Best yet, you can use leftover kielbasa and caramelized onions to make the most fantastic frittata!

Polish Pie Pierogi Bake

Ingredients

  • 1 box frozen potato and cheddar pierogies
  • 1/2 Polish kielbasa, halved and sliced
  • 1 onion, thinly sliced
  • 2 1/2 tablespoons butter, divided
  • 1 1/2 tablespoons flour
  • 1 1/2 cups milk
  • 1 1/4 cups cheddar cheese, shredded
  • Salt and pepper
  • 1/4-1/2 cup cheddar cheese, shredded

Directions

Preheat oven to 375 degrees.

Spray the inside of a baking dish (9×13 or smaller) with cooking spray. Line the bottom of the dish with the frozen pierogies.

To prepare the onions, heat one tablespoon of butter in pan over medium heat. Add the onions. Cook for about 10 minutes, stirring frequently, until the onions are tender, sweet, and golden brown. Scatter the onions over the frozen pierogies.

Scatter the kielbasa slices over the onions.

To prepare the sauce, melt the remaining 1 1/2 tablespoons butter in a pan over medium heat. Stir in the flour until well-blended. Cook for a minute or two. (This is your roux, which will help to thicken the sauce.) Gradually add the milk, whisking until smooth. Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken. Reduce the heat to low and add the cheddar cheese. Stir until melted. Season with a touch of salt and pepper. (Be careful not to over-salt the sauce, since the kielbasa will add a good amount of salty flavor to the finished dish.)

Pour the sauce over the mixture in the baking dish. Sprinkle the remaining cheese on top.

Bake for about 40 minutes.

Kielbasa and Caramelized Onion Frittata

Bonus recipe for leftover kielbasa and caramelized onions:

Kielbasa and Onion Frittata

Preheat oven to 400 degrees. Lightly beat 7-8 eggs in a bowl with about 1/4 cup milk. Season with salt and pepper. Heat a tablespoon of butter in an oven-safe skillet over medium heat. Swirl the pan so that the butter coats the bottom and sides. Add the eggs to the pan and cook for 3-4 minutes, until the bottom begins to set. The top should still be quite loose. Scatter leftover slices of kielbasa and caramelized onions into the egg mixture. Place the pan in the oven and bake until the eggs have completely set and the top is golden brown, about 10-15 minutes.

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Baby Eggplant Stuffed with Quinoa, Goat Cheese and Sun-dried Tomatoes

Posted on June 4, 2011 by amydeline

Up until a couple years ago, quinoa was relatively unheard of. It certainly wasn’t something my family ate when I was growing up and I rarely ran across it on restaurant menus, cookbooks or online. And then, seemingly out of nowhere, quinoa seemed to explode onto the food scene. Suddenly, quinoa is everywhere. It’s actually been on a gradual rise in popularity over the past several years and now this trendy pseudograin has found a place with the cool kids, right next to cupcakes and macarons.

Despite it’s relatively new popularity, there’s actually nothing new about quinoa. On the contrary, it was once considered a sacred food source of the ancient Incas. And with good reason. Quinoa is high in protein and unique in the realm of vegetable proteins for its notable lysine content. Containing all eight essential amino acids, quinoa is considered to be a complete protein, which is especially attractive for people looking to get their protein from non-meat sources. It’s also high in fiber, vitamins, and minerals, gluten-free, wheat-free, and easily digestible. It’s truly a nutritional superfood.

A few years ago, after reading an article touting the awesomeness of quinoa, I ran to the store, bought myself a bag and prepared it with dried fruits and a bit of honey for breakfast. To be honest, I was less than thrilled with the result and hadn’t prepared it since; until yesterday, that is.

Inspired by the request of a friend, I decided to give it another try. This time, I went with a savory preparation, incorporating some of my favorite flavors; sun-dried tomatoes, garlic, and goat cheese. I stuffed all of this delicious goodness into a baby eggplant and the result was phenomenal. Seriously delicious! Have it for lunch or make it as a side dish for dinner. You’ll be happy you did.

Now, be careful to pronounce it correctly when talking to your friends about your new favorite quinoa recipe. Though, by appearance and common convention, you may assume it’s pronounced ‘Kin-O-ah’, the correct pronunciation is actually ‘KEEN-wah’. It takes me a forced effort to remember this fact. My mind thinks ‘Kin-O-ah’, while I force my mouth to say ‘KEEN-wah’. In fact, if someone started talking to me about ‘KEEN-wah’, it would probably take me a good minute before I figured out what they were talking about. It goes against my natural instincts, but ‘KEEN-wah’ it is.

Quinoa-Stuffed Baby Eggplants

Ingredients

  • 2 baby eggplants
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable stock
  • 1-2 tablespoons olive oil
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic, minced
  • 4 ounces goat cheese, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper

Directions

Preheat oven to 350 degrees.

Place quinoa and vegetable stock in a saucepan. Bring to a boil. Stir. Reduce the heat to low, cover, and gently simmer for 15 minutes, until the liquid is absorbed. Remove from heat. Keep covered and allow it to rest for 5 minutes. Gently fluff with a fork.

Meanwhile, cut the eggplants in half lengthwise. Use a knife to cut around the edges being careful not to cut through the skin. Leave about a 1/4 inch remaining around the edges. Use a spoon to scoop out the middle.

Chop the scooped eggplant into small pieces. Drizzle with olive oil. Add the sun-dried tomatoes, garlic, parsley, salt, crushed red pepper, and about 2/3 of the goat cheese crumbles. (Reserve the remaining 1/3 of goat cheese crumbles for topping the stuffed eggplants.)

Once the quinoa is cooked, gently toss it with the eggplant mixture. Rub the outside of the eggplant skins with a small amount of olive oil, then place on a baking sheet. Generously stuff each skin with the quinoa mixture. Bake for 35-40 minutes. Sprinkle the remaining goat cheese crumbles on top of each eggplant during the last 10 minutes of cooking.

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