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Category Archives: Recipes

Creamy Chicken, Bacon, and Mushrooms

Posted on May 5, 2011 by amydeline

Happy Cinco de Mayo!! Time to dress in your best sombrero and put your basic level Spanish to good use! Dos cervezas, por favor, should suffice. Celebrate the day with some delicious, spicy Mexican food and a frosty margarita! Heck, have one for me while you’re at it; perhaps something frozen and mango flavored, no salt please…

Had I been thinking ahead, I would have prepared some delectable Mexican dish to celebrate this festive occasion; perhaps some spicy chorizo tacos or tender carne asada or maybe some sweet, cinnamon-coated churros… But, thinking ahead has not been my strong suit of late. We’re in full baby-waiting mode around here, completely preoccupied with last minute preparations and eager anticipation. Soon enough though, soon enough…

In the mean time, you might say that cooking has taken a place on the back burner. Pun fully intended.

But the family still needs to eat, so our kitchen remains semi-operational; just keeping things quick and simple. And recently, one of my younger readers contacted me with a request, which provided the perfect inspiration for a super easy, delicious weeknight meal. Her request was simple; something involving chicken and bacon. I admit that I’m guilty of neglecting chicken recipes. It just rarely occurs to me to cook chicken. Now, bacon, on the other hand, is a completely different story. When am I ever not thinking about cooking with bacon??

So, in answer to my young reader’s chicken and bacon request, here is a delightfully simple, creamy and flavorful meal. It’s hard to go wrong with a dish involving bacon and cream, which is served over hot buttered noodles!

Enjoy!

Creamy Chicken, Bacon, and Mushrooms

Ingredients

  • 12 ounces bacon, chopped
  • 1 1/2 pounds chicken breast, chopped into chunks
  • 1/4 cup flour
  • 2 cups mushrooms, sliced
  • 1 cup chicken broth
  • 1/2 cup light cream
  • 2-3 tablespoons fresh parsley
  • Salt and pepper
  • Hot, buttered egg noodles

Directions

Cook bacon in a pan over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the bacon grease in the pan. Season the chunks of chicken with salt and pepper. Then, toss with the flour until evenly coated. Add the chicken to the bacon grease in the pan and cook over medium heat for a few minutes on each side, until mostly cooked through. (The chicken will finish cooking in the simmering sauce.) Add the chicken broth, cream, and mushrooms to the pan. Bring to a simmer and cook for about 10 minutes. (This would be the perfect time to cook the noodles.) The sauce should thicken as it simmers. Return the cooked bacon to the pan. Stir in the parsley. Taste and adjust the seasoning with salt and pepper, as desired.

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Tropical Chicken Salad

Posted on May 1, 2011 by amydeline

Thankfully, the temperatures have finally started to rise around here, allowing us some much-awaited walks and outdoor playtime. After living in two urban areas, where most of our needs could be met within a few minutes walk, I can’t even begin to express the value I place on our proximity to a well-stocked, walking-distance grocery store in our current suburban neighborhood. Had I never become accustomed to walkable grocery access, it might not matter so much. But to me, our ability to walk to our grocery store is worth more than any other feature of our home.

Once walk-friendly weather arrives, daily trips to the grocery store become part of our routine. I plan our meals in the morning. Then, the kids and I walk down to the store to gather the ingredients. It’s practically like living in Provence, making daily trips to the outdoor market for freshly picked produce, meats, and fine cheese! Well…maybe not quite like Provence, but we’ll take what we can get!

So, on a recent bright, sunny, morning, the boys and I set out for our grocery walk. My four-year -old had suggested chicken salad for dinner. The addition of tropical fruit flavors was my contribution to the dish. Not only do the sweet fruits add a delicious accent to our salad, but tropical fruits, such as the pineapple, mango, and kiwi I selected, contain an enzyme which has been shown to help prepare a woman’s body for labor. And at this point, barely a week from my due date, I’ll gladly give nature a helping hand.

I hadn’t initially planned for this meal to become a family cooking activity. The boys were happily playing in the living room when I began cooking. But, as soon as my little men caught the sight and smell of the fruits, they were at my side like glue, begging bits of mango and pineapple. Moments later, they were asking to help with “the steps”. So, after a quick trip to the sink to wash their hands, my little chefs joined me in the kitchen.

This recipe is ideal for young chefs of any age. Older chefs can prepare the entire dish independently, from start to finish, especially if you start with precooked chicken. Younger chefs will need more support, but with child-safe cutting tools, there are plenty of ways for them to get involved. Chopping fruits, measuring ingredients, and mixing are ideal activities for little chefs. It’s also a great opportunity to taste new fruit flavors, which may be less familiar than the more common apples, bananas, and berries many kids are accustomed to.

Tropical Chicken Salad

Ingredients

  •  2 1/2 cups cooked chicken, chopped or shredded*
  • 2 green onions, sliced
  • 1/3 cup mayonnaise
  • 1/4 cup dijon mustard
  • 1/2 cup salted cashews, coarse chopped
  • 1 kiwi, diced
  • 1/2 cup mango, diced (Click here for my photo guide on How to Dice a Mango)
  • 1/2 cup pineapple, diced (Click here for my photo guide on How to Chop a Pineapple)
  • Salt and cayenne pepper, to taste
*You can use pre-cooked chicken, packaged or pulled from a rotisserie chicken. Alternately, you can cook boneless, skinless chicken breasts by placing them in a pot of water, bringing to a boil, and simmering for approximately 10-15 minutes, until cooked through.

Directions

Combine the chicken, green onions, mayonnaise, mustard, and cashews in a large container. Stir until well blended. Gently fold in the fruit. Season with salt and cayenne pepper, as desired. Refrigerate until serving.

Serve on doughy bread with avocado, if desired.

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Grilled Brie, Prosciutto, and Apricot Sandwiches

Posted on April 28, 2011 by amydeline

Apparently, April is National Grilled Cheese Month. How I’ve arrived so late to this party is beyond me. My invitation must surely have been lost in the mail. But, no sooner did I learn of this important food recognition than I threw on my best apron and whipped up a sandwich worthy of the celebration. You can consider me fashionably late.

You don’t need to bend my arm to get me to celebrate grilled cheese sandwiches!

My choice of cheese was easy; nothing less than a rich, melty brie would do. And I love nothing more with my brie than the savory, smokey flavor of prosciutto coupled with sweet fruit flavor. Figs, either dried or fresh, are typically my go-to fruit when it comes to brie. But, inspiration drew me towards a vibrant apricot preserves for today’s sandwich. Look for a high quality preserves with plenty of big, juicy apricot chunks for the best results!

When it comes to a quick, satisfying dinner, it’s hard to go wrong with a melty grilled cheese sandwich! So, throw on your party shoes and join in the April grilled cheese celebration!

Grilled Brie, Prosciutto, and Apricot Sandwich

Ingredients (for each sandwich)

  • 2 slices of thick, doughy bread (such as pain de campagne, French baguette, or ciabatta)
  • Generous quantity of brie cheese, sliced
  • 2-3 slices prosciutto
  • Apricot preserves
  • 1 tablespoon olive oil or butter

Directions

Preheat oven to 375 degrees. Compose sandwich by spreading a generous spoonful of preserves on one slice of bread. Top with prosciutto and brie. Cover with remaining slice of bread. Brush the outside of both slices of bread with olive oil. Place the sandwich on a baking sheet and bake for about 15 minutes, turning once halfway through, until cheese is melted and exterior is lightly browned.

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Coconut Layer Cake

Posted on April 26, 2011 by amydeline

Like typical young siblings, my sisters and I would spend hours of our youth engaging in pretend play scenarios based on our favorite TV shows. Each play session would begin with a tense negotiation over who would represent each character. As the oldest of my siblings, I typically drew a first-pick card, of my own creation. This meant that I was usually Alvin when we played the Chipmunks, Brittany when we played the Chipettes, Lion-O when we played Thundercats, and Stephanie Zinone when we played Grease 2.

Looking back, it now seems somewhat inappropriate that my sisters and I played Grease 2 games in our youth. We truly had no comprehension of the lyrics we belted into the neighborhood, as we swung merrily on our backyard swingset. Three young girls, ages 5-9, singing at the top of lungs, Let’s do it for our country… I’m certain that our parents were sufficiently mortified.

Yesterday, I had a flashback of these memories of my sisters, as I sat watching my two boys play. They’d cleared out half of their toy box and situated themselves comfortably inside. Listening to their conversation, I learned that the toy box was now a pirate ship and they were about to play Jake and the Never Land Pirates, a current favorite Disney show.

And then the predictable negotiation began, led in older sibling style, by my four year old. He explained that he would be playing the part of Jake and his two year old brother would be a character known as Cubby.

But my two year old has never been one to roll over and accept his fate. He responded with an assertive, “NO, I’m Jake!” Even at the young age of two, he has a clear understanding of starring roles and he was not about to play sidekick.

The negotiations quickly dissolved into a chanting match of “I’m Jake” after that. And then they played Legos instead.

Celebrating Easter this past weekend, there were other flashbacks of my youth; hunting for eggs, early-morning candy treats, and discovering the animal crackers, which the Easter bunny always hid at the bottom of our baskets. And best of all…our traditional Easter dessert; bunny cake!

The bunny cake of my youth was always made from a box of yellow cake mix, frosted with a tub of white frosting, coated with coconut, and decorated with a bunny face. In my mom’s version, it was a single layer cake, with ears cut from the second cake round, frosted pink in the center. Two black jelly beans formed the eyes, a pink one for the nose, and shoestring licorice for the mouth and whiskers. An adorable Easter treat.

I took a few liberties with my version of a bunny cake. I skipped the ears in order to make a two layer cake, filled with a luscious coconut custard. I coated my cake in a simple cream cheese frosting and the traditional shredded coconut. Our bunny’s face was constructed of the same jelly beans and shoestring licorice I loved in my youth.

He may have lacked ears, but the kids didn’t mind. In fact, with this cake, I have finally managed to impress my discerning two-year-old, who has been unusually generous with his praise of my culinary skills, exclaiming “You make good things, Mommy! You make good things.” Thank you, dear. I try. 

This cake works perfectly for a coconut-coated bunny cake around Easter time or a decadent coconut layer cake any time of year!

Vanilla Cake

Ingredients

  • 1 1/2 cups cake flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 sticks butter, softened to room temperature
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups milk

Directions

Preheat oven to 350 degrees. Lightly grease and flour two round cake pans. Combine the flours, baking powder, baking soda and salt. In a separate bowl, beat together the butter and sugar until creamy. Add the eggs to the butter mixture, one at a time, until well blended. Beat in the vanilla. Gradually beat in the flour mixture and milk, alternating about a third at a time, until well blended. Divide the batter equally between the two pans. Bake for about 35 minutes. Cool completely.

Coconut Custard Filling

Ingredients

  • 1 cup milk
  • 1/6 cup sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 tablespoons cornstarch
  • 2 egg yolks
  • 3/4 cup shredded coconut

Directions

Bring the milk, sugar, vanilla, salt and one tablespoon of cornstarch to a simmer over medium heat, whisking frequently so that the sugar and cornstarch dissolve. Then, reduce the heat. In a separate bowl, whisk together the egg yolks and remaining tablespoon of cornstarch. Gradually whisk about 1/2 of the hot milk into the egg yolk mixture, starting with a slow drizzle. (Gradually incorporating the hot milk into the egg yolks tempers the eggs, allowing them to slowly rise in temperature without scrambling.) Gradually whisk the egg mixture into the remaining hot milk in the pot. Bring to a gentle boil over medium heat, whisking constantly for about 3 minutes, until thickened and smooth. Stir in the shredded coconut. Allow to cool at room temperature until only slightly warm before spreading onto the cake.

Cream Cheese Frosting

Ingredients

  • 12 ounces cream cheese (1 1/2 bars ), softened
  • 6 tablespoons butter, softened
  • 1 1/4 cup powdered sugar
  • 1 teaspoon vanilla

Directions

Beat together all ingredients until smooth.

To assemble the cake: Carefully slice off the rounded tops of both cakes. Line the edges of a plate/platter with foil or wax paper to keep the plate clean while you frost the cake. Place one cake round, cut side up in the center of the plate. Spread the slightly cooled custard across the cake. Place the second cake round, cut side down, on top of the custard. Spread the cream cheese frosting all around the cake. Press about 2 cups of shredded coconut around the top and sides of the cake. Carefully remove the foil or wax paper from the edges of the platter. If desired, use jelly beans and shoestring licorice to create a bunny face on the top. Refrigerate to keep fresh.

**If desired, you can double or triple the custard recipe. Then, slice each cake round in half and spread custard between each layer for a taller, multi-layered coconut cake.

Alternately, you can skip the custard layer and cut the second cake round into bunny ear shapes. Frost the ears onto the other cake round for a full, single layered bunny-faced cake.

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Mac & Chitos, Anyone??

Posted on April 21, 2011 by amydeline

I’ve said it before and I’ll say it again…I love macaroni and cheese; any type of cheese, baked or creamy, imaginative or traditional, fresh or frozen. It barely matters. I love them all. In fact, I don’t think I’ve ever met a macaroni and cheese I haven’t enjoyed for one reason or another. But, I do have my favorites; some for the combination of cheese, some for the addition of interesting ingredients, and some for purely sentimental reasons.

One of my favorite macaroni and cheeses in the whole world is easily my Grandma’s. It is the macaroni and cheese I grew to know and love as a child. I’d know it blindfolded by its smell, taste, and texture. It’s a spoonful of perfect comfort. My grandma, (or Bunger, as she’s lovingly known within the family) uses a familiar combination of Cheez Whiz, cheddar, and American cheese. Crunchy corn flakes complete the comforting dish.

The secret might be in the Cheez Whiz, but I suspect otherwise. Though she didn’t mention it when I called for the recipe, I’m pretty sure the secret ingredient is a hefty dose of love! So, don’t forget to throw some in!

It should be noted that when I called my grandma for the recipe, she couldn’t give me any exact measurements. Like many familiar family favorites, she cooks the dish by instinct; a little of this, a little of that, and a little more of this until it’s right. And you just know it’s right when it is. The recipe which follows is my attempt at putting precise measurements to my grandma’s recipe. It may not be exactly like hers, but it’s pretty close!

Bunger’s Baked Macaroni and Cheese

Ingredients

  • 2 pounds elbow macaroni
  • 3 cups milk
  • 1 15-ounce jar Cheez Whiz or other cheese dip/sauce
  • 1 8-ounce package shredded mild cheddar or 2 cups shredded Velveeta cheese
  • 2 eggs
  • 1/4 teaspoon garlic powder
  • Pepper
  • 8 tablespoons butter (1 stick), divided
  • 2 cups cornflakes, crushed
  • 12 slices American cheese or Velveeta cheese

Directions

Preheat oven to 350 degrees.

Cook pasta according to package directions. Strain, toss with two tablespoons of butter, and set aside.

In a separate pot, bring the milk and one tablespoon of the butter to a simmer over medium heat. Turn the heat down to low to maintain a gentle simmer. Slightly warm the Cheez Whiz for a few seconds in the microwave. Add the Cheese Whiz and shredded cheese to the simmering milk. Stir until melted and well combined. Crack the two eggs into the Cheez Whiz jar. Close the jar and shake vigorously to whip the eggs. (I’m pretty sure there’s a little magic in this step!) Slowly pour the whipped eggs into the milk and cheese mixture. Stir to combine. Add the garlic powder and pepper. Cook for a few minutes over low/medium-low heat.

Pour the cheese sauce over the macaroni and toss to combine. Divide the cheesy macaroni between two large (13×9 inch) baking dishes. Cover the top of the macaroni with the American cheese slices and the crushed corn flakes. Melt the remaining five tablespoons of butter and drizzle over the top of the cornflakes.

Bake for about 25-30 minutes until hot and bubbly around the edges.

Makes 2 Large Baking Dishes…one for dinner, one for the freezer!*

*Freeze the extra dish prior to baking. Defrost and bake before serving.

After making this dish, you’ll probably find yourself with a bit of leftovers. And I’ve got the best way to use them! Recently, an old friend of mine from college posted a picture of her newest culinary creation; a macaroni and cheese burrito! I’ve always thought that Sara was one of the funniest people I know. I’m now convinced that she is also one of the smartest! A burrito filled with macaroni and cheese and crispy fried onions for crunch; a Mac & Chito, if you will! Pure genius!

To prepare yourself a gourmet Mac & Chito, preheat your oven to 350 degrees. Place a slice of American cheese in the center of a burrito-sized flour tortilla. Place a scoop of warmed macaroni and cheese on top of the cheese. Sprinkle with a generous quantity of fried onion pieces, such as French’s French Fried Onions. Wrap the tortilla burrito style (fold the top and bottom over the macaroni, then roll). Partially wrap the burrito in foil and bake for about 10 minutes, until thoroughly heated.

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Fusilli with Braised Beef and Oven Roasted Tomatoes

Posted on April 18, 2011 by amydeline

The closer I get to my due date, the slower all of my movements become. I’m normally quick and efficient at most tasks. I am now painfully slow and awkward. My every movement is choreographed to a soundtrack of grunts and other sounds of physical exertion.

Ok…thankfully it’s not quite that bad, though I’m definitely better suited to sitting on my couch writing this little post than bopping around the kitchen preparing meals these days. I suspect we’ll be enjoying a lot of takeout during these next few weeks.

With my due date rapidly approaching, I just don’t have the time, energy, or motivation to deal with lengthy ingredient lists and complicated cooking steps. As I waddle my very pregnant body around the kitchen, with two active toddlers running circles around me, simplicity is essential. Heck…I’ve got a low tolerance for lengthy, complicated recipes even on my best days!

Thankfully, mouthwatering dishes with fantastic depth of flavor don’t require long, complicated ingredient lists or intricate culinary techniques. A few well-chosen ingredients and a simple slow-cooked technique can produce an extremely satisfying meal with intense flavors.

Fusilli with Braised Beef and Oven Roasted Tomatoes

Ingredients

  • 1/2 package fusilli pasta (or other pasta)

For the Beef:

  • 2 pounds beef short ribs (about 4-6 ribs)
  • 2 tablespoons olive oil
  • 2 1/2 cups beef stock
  • 1 6-ounce can tomato paste
  • 2 teaspoons garlic, minced
  • Salt and pepper

For the Tomatoes:

  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper
  • Parmesan cheese and fresh parsley, for garnish
Directions
  • Preheat oven to 350 degrees.
  • In a large oven-safe pot or dutch oven, heat olive oil over medium heat. Season the short ribs with salt and pepper. Place the short ribs in the hot oil and cook for 1-2 minutes on each side until lightly browned. Add the beef stock, tomato paste and garlic to the pot. Stir to combine. Cover and place the pot on the middle rack of the oven. Allow to cook, covered, for 1 1/2 hours. Then, partially uncover a corner of the pot and cook for 30 minutes more.
  • For the tomatoes, toss in a bit of olive oil, salt and pepper. Arrange the tomatoes in a single layer on a baking sheet. Place in the oven for the last 35-45 minutes of the beef’s cooking time.
  • Once the beef has cooked, remove the pot from the oven. Remove the short ribs from the sauce and set aside to cool slightly. Pour the sauce into a large measuring cup. (You should have about a cup or so of sauce.) Allow the sauce to settle for a few minutes. The excess oil and fat will rise to the top. Pour off the excess fat or use a spoon to skim away the excess fat. Taste the sauce and adjust the seasoning with salt and pepper, as desired.
  • When the beef is cool enough to handle, cut off any excess fat or cartilage. Then, use your fingers or a fork to pull the meat apart.
  • To serve, cook the pasta al dente, according to package directions. Toss the pasta with the sauce. Place some of the shredded meat and several roasted tomatoes on top of the pasta. Garnish with parmesan cheese and fresh parsley.

Serves 2-4


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Chorizo and Asparagus in a Deconstructed Hollandaise

Posted on April 14, 2011 by amydeline

I love eggs. I love ’em boiled, fried, scrambled, or poached. I love ’em with hot sauce or just a touch of salt and pepper. I love them stuffed as cheesy omelets or served on top of a huge pile of corned beef hash. Deviled eggs, egg salad, and potato salad with chunks of chopped boiled eggs warm my heart. And I go gaga for bacon, egg, and cheese bagel sandwiches, most especially when they come from any bagel shop in NYC.

I love eggs. I love a slightly runny yolk with a thoroughly cooked white. I anxiously await the burst of the yolk between two halves of an English muffin and find particular pleasure in wiping up the drippings with a corner of bread. I love the little bits of scrambled egg which are tossed in fried rice. Oh, and quiche…I love quiche. Egg pie, perfectly genius. And don’t even get me started on Eggs Benedict! Oh, incredible,edible egg…you make my heart swoon!

Of all the ways I love eggs, there is nothing I love more than finding an egg in an unexpected place; in the middle of a pizza, on a burger, or set atop a mound of crispy fries. Or how about gracing a pile of perfectly roasted asparagus??

I like to think of this dish as asparagus in a deconstructed hollandaise sauce. Asparagus and hollandaise sauce are a classic pairing. Hollandaise sauce is traditionally made by creating an emulsion of egg yolks, lemon juice, and butter. A dash of salt and sprinkle of cayenne pepper complete the sauce’s seasonings. It’s a rich, buttery sauce which has a tendency to be a bit finicky to prepare. (Click here to see my step by step photo guide on how to make Hollandaise sauce.)

Today’s dish combines all the elements of asparagus with a classic hollandaise sauce, without the fuss. We’ll fry our eggs sunny-side up in a generous amount of butter, leaving the yolks smooth and runny for optimal dippability. Then, we’ll set the eggs atop piles of roasted asparagus, drizzled with a touch of fresh lemon juice. Slices of spicy chorizo sausage complete the dish.

Chorizo with Asparagus and a Deconstructed Hollandaise

Ingredients

  • 2 smoked chorizo sausages
  • 1 large bunch of asparagus
  • 1-2 tablespoons olive oil
  • Salt and pepper
  • 1 lemon
  • 1 tablespoon butter
  • 2 eggs

Directions

Preheat oven to 375 degrees.

Place the chorizo sausages in a baking dish and cook for 25-30 minutes, until thoroughly heated through. Slice the chorizo before serving.

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. Place them in the oven for the last 10-12 minutes of the sausage’s cooking time.

To cook the eggs, heat butter in a nonstick or cast iron pan over medium heat. Crack two eggs into the pan, being careful not to break the yolks. (If desired, you can first crack the eggs into a small bowl or ramekin to ensure that the yolk remains unbroken and then carefully transfer to the pan.) Cook for a few minutes, without flipping, until the whites are cooked, but the yolk remains runny. Season with a dash of salt.

To serve, arrange several asparagus on a plate. Drizzle with a squeeze of fresh lemon juice. Carefully place the fried egg on top of the asparagus and arrange the chorizo slices on the plate. Garnish with fresh lemon slices.

Serves 2


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Roasted Rack of Lamb

Posted on April 12, 2011 by amydeline

Tis the season to eat lamb! Falala, lala, la, la, la, laaaaa... Or perhaps it should be, Bababa, baba, ba, ba, ba, baaaa!

Easter is just around the corner. Children everywhere are sporting conspicuous dye-stained fingers and carry the faint aroma of boiled eggs. Their schoolwork is distracted by daydreams of the sweet treats the Easter bunny will soon deliver. Adults are counting the days until they’re released from their Lenten resolutions. And my home smells of Marshmallow Peeps and Cadbury Cream Eggs.

Traditionally, lamb and ham are popular selections for Easter dinner. For some people, Easter may be the one time a year they eat lamb. We are not those people. Around our home, lamb finds its way onto our menu on a semi-regular basis. We enjoy Greek-style lamb burgers with tzatziki sauce, shepherd’s pie, and roasted leg of lamb with fresh mint pesto. I even won a contest earlier in the year with a recipe for tender braised lamb shanks with brown-braised onions and mushrooms.

I’m so sorry adorable little lambs, but we really do appreciate your delectable contribution to our dinner table!

With Easter quickly approaching, I thought I’d share another lamb dish with you; a classic roasted rack of lamb, crusted with sweet roasted garlic, sun-dried tomatoes, and parmesan cheese. We’ll set our perfectly roasted lamb chops aside slices of toasted sourdough topped with a white bean and kalamata olive puree and a side of roasted asparagus.

Sounds kinda fancy, right?? I promise you that it’s a cinch to make! The combination of naturally flavorful ingredients does the brunt of the work. You just need to do a little arranging and then sit back and take credit for this elegant spring meal!

White Bean and Kalamata Olive Puree

Ingredients

  • 1 can cannellini beans, drained
  • 1/2 cup kalamata olives, pitted
  • 4-5 cloves roasted garlic*
  • Salt and pepper
  • 2 slices sourdough bread, brushed with olive oil and toasted in the oven
  • 2 tablespoons sun-dried tomatoes, chopped
  • Fresh parsley, chopped

*Click here to see my photo guide on roasting garlic.

Directions

Puree the beans, olives, and garlic using a blender, food processor, or immersion blender until smooth. Season with salt and pepper, as desired. Refrigerate until ready to use. To serve, spread each slice of sourdough with a generous amount of the bean puree and top with a few pieces of sun-dried tomatoes and a touch of fresh parsley.

Leftover puree makes a delicious dip or spread on veggies or bread!

Roasted Rack of Lamb with a Roasted Garlic, Sun-Dried Tomato and Parmesan Crust

Ingredients

  • 1/4 cup seasoned bread crumbs
  • 1/8 cup parmesan cheese
  • 4-5 cloves roasted garlic*
  • 1/8 cup sun-dried tomatoes, finely diced
  • 1 teaspoon rosemary
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 pound rack of lamb, trimmed and frenched
  • Olive Oil, for browning lamb
  • 1-2 tablespoons dijon mustard

*Click here to see my photo guide on roasting garlic.

Directions

Preheat oven to 450 degrees.

Combine the bread crumbs, parmesan cheese, sun-dried tomatoes, roasted garlic, and rosemary. Drizzle with olive oil and stir until moist. The mixture will still be slightly crumbly. Season with salt and pepper, as desired. Set aside.

Trim the lamb of any excess exterior fat or silver skin. Season with salt and pepper. Heat olive oil over medium heat in an oven safe pan. Place the lamb in the pan. Cook the lamb for a minute or two on each side, until lightly browned. Rub the top side with the dijon mustard, then press the bread crumb mixture into the mustard. Place the pan in the oven. Cook for about 10 minutes. Reduce the heat to 375 degrees and cook for another 8-10 minutes for medium-rare/medium doneness. Rest for 10 minutes before slicing into chops.

Serves 2


Roasted Asparagus

Ingredients

  • 1 large bunch of asparagus
  • Olive Oil
  • Salt and pepper

Directions

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.

Meal Timing Tips:

  • Prepare the white bean puree and crust mixture for the lamb ahead of time. Refrigerate until ready to use.
  • Brush the sourdough slices with a bit of olive oil and place directly on an oven rack while the lamb is cooking. Once they’re toasted, you can prepare the bread with the white bean puree and sun-dried tomatoes while the lamb finishes.
  • Place the asparagus into the oven during the last 5 minutes of the lamb’s cooking time. They will finish cooking as the lamb rests.

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Lobster BLT Sandwiches

Posted on April 7, 2011 by amydeline

Ding! Ding! Ding! Balloons are dropping from the ceiling all around you. The crowds are cheering. The sirens are ringing. Brightly colored bits of paper confetti are obscuring your vision. Your heart is racing with excitement and your mind is filled with utter bewilderment…

You MAY have just been the 100,000th visitor to this blog. CONGRATULATIONS! I’d send you a real prize if I could, but I have no way of determining who the actual 100,000th reader will be. So, simply beam with pride in knowing that it might be you and accept this celebratory recipe as your grand reward!

According to my stats, some time today, this little food blog will reach its 100,000th view. Yowzers! I can only hope that this milestone represents 100,000 happy customers, 100,000 delicious meals,  and 100,000 satisfied bellies!

In celebration of this momentous occasion, I’ve got a special little dish for you; elegant in its simplicity, an unassuming sandwich on a croissant. But between those flakey, buttery layers of golden croissant lies a decadent lobster salad, lightly tossed in a champagne tarragon dressing. A few slices of crispy applewood smoked bacon and some ripe red tomatoes complete the dish. It’s a BLT sandwich in every sense of the word, simply swapping the traditional lettuce for a bit of luscious lobster; the perfect way to raise the level of a classic BLT sandwich into a celebratory meal!

Pescetarians, rest assured. This dish is for you too! Simply omit the bacon for a luscious lobster salad delight!

Lobster BLT Sandwiches

Ingredients

For the Champagne Tarragon Lobster Salad:

  • 1 pound lobster tail(s), cooked and chopped*
  • 2 tablespoons good-quality mayonnaise
  • 1 tablespoon champagne vinegar (can substitute white wine vinegar or lemon juice)
  • 1/2 shallot, finely diced
  • 5-6 fresh tarragon leaves, chopped
  • Salt and pepper

For the BLTs:

  • 2 croissants
  • 4-6 slices bacon, cooked
  • Tomatoes, sliced
  • Romaine lettuce, optional

Directions

To prepare the salad, whisk together the mayonnaise and champagne vinegar until smooth. Stir in the fresh tarragon and shallot. Season with salt and freshly ground black pepper, as desired. Toss the lobster with dressing. Refrigerate until ready to serve.

To assemble the sandwiches, split a croissant in half. Place 2-3 slices of crisp bacon on the croissant. Top with fresh tomato slices and a generous scoop of lobster salad.

Makes 2 Sandwiches

* For ease and convenience, this recipe utilizes lobster tails. (You can use the meat from a whole boiled or steamed lobster, if desired.) My grocery store carries freshly frozen lobster tails in the seafood department. Defrost the tails in the fridge for several hours before using, until they are mostly defrosted and flexible. To roast the lobster tails, preheat oven to 450 degrees. Use kitchen shears to snip a slit through the top of the shell from the body end to the fan end. Carefully separate and lift the lobster meat from the shell, leaving it attached at the fan end. Rest the lobster meat atop the split shell. Drizzle with a tablespoon or two of melted butter. Bake for about 15 minutes, or until the lobster reaches an internal temperature of at least 145 degrees. Adjust cooking time based on the size of your lobster tails and how frozen/defrosted they are.

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Posted in Food, Main Course, Recipes, Sandwiches, Seafood and tagged , , , , , , , , . Bookmark the permalink.

Boston Creme Cupcakes

Posted on April 5, 2011 by amydeline

I don’t have many cravings while pregnant; certainly nothing unusual like pickles with peanut butter. But, come to think of it, I have been eating a serious excess of egg sandwiches and Boston Creme donuts. In fact, I can’t seem to walk past the donut rack at my grocery store, without throwing one of those chocolate-glazed, custard-filled treats into my cart. They’re irresistible to me. I suppose my cravings could be weirder, right??

Earlier this week, I made Quadruple Berry Muffins to satisfy my ever-growing pregnant belly. These cupcakes, on the other hand, are going straight to my thighs! But that’s not enough to stop me from over-indulging in their sweet, creamy, chocolatey goodness. In fact, I’ll almost certainly eat way too many of these cupcakes and then blush with shame as I sheepishly step onto the scale during my next prenatal visit. It’s worth it though. I have no regrets.

As a lifelong, diehard chocoholic, I very rarely make vanilla cake. As such, I do not have a favorite, tried and true vanilla cake recipe to turn to. So, in need of a basic, homemade vanilla cake recipe, I turned to Martha Stewart, a reliable source for baking tips and recipes. I was looking for something simple with uncomplicated vanilla flavor, and Martha’s recipe fit the bill.

But…to be completely honest, I am not in love. This will not be my go-to recipe for vanilla cake. And the next time I make these Boston Creme Cupcakes, I will almost certainly adjust the vanilla cupcake portion of the recipe. The flavor is delicious, but the cakes are somewhat dense; not the light, spongey cake I was hoping for. I suspect that the solution may be as simple as separating the eggs in the recipe, whipping the egg whites until firm, then folding the whipped egg whites into the batter at the very end. The proof will need to wait until my next vanilla cake baking endeavor. In the mean time, the vanilla cupcake recipe which follows (or your own personal favorite vanilla cake recipe) will do the trick!

Boston Creme Cupcakes

Ingredients

For the Vanilla Cupcakes (From Martha Stewart’s Vanilla Cupcakes)

  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) butter, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups milk

For the Vanilla Pastry Creme

  • 2 cups milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 4 egg yolks
  • 4 Tablespoons cornstarch
  • Pinch of Salt

For the Chocolate Ganache

  • 6 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • Sprinkles and/or marashino cherries, for garnish

Directions

For the Cupcakes: Preheat oven to 350 degrees. Prepare cupcake tins with liners. Combine the flour, baking powder and salt. In a separate bowl, beat together the butter and sugar until creamy. Add the eggs, one at a time, until well blended. Beat in the vanilla. Gradually stir in the flour mixture and milk, alternating about a third at a time, until well blended. Fill each cupcake liner with about 1/4 cup of the batter. Bake for about 25 minutes. Cool completely.

For the Pastry Cream: Bring the milk, vanilla, and about half of the sugar to a simmer over medium heat, whisking frequently so that the sugar dissolves. In a separate bowl, whisk together the egg yolks and remaining sugar. Whisk in the cornstarch, one tablespoon at a time until well blended. Stir in the salt. Gradually whisk about 1 cup of the hot milk into the egg yolk mixture, starting with a slow drizzle. (Gradually incorporating the hot milk into egg yolks tempers the eggs, allowing them to slowly rise in temperature without scrambling.) Gradually whisk the egg mixture into the remaining hot milk in the pot. Bring to a gentle boil over medium heat, whisking constantly for about 3-4 minutes, until thickened and smooth. Transfer the hot mixture to a bowl and press plastic wrap directly against the cream (to prevent a skin from forming). Cool completely in the refrigerator for at least 3 hours before using.

For the Ganache: Heat the cream, just to a boil. Pour the hot cream over the chocolate. Stir until smooth.

To Assemble the Cupcakes: Use a butter knife to dig a narrow trench into the center of the cupcakes, almost to the bottom of each cake. Transfer the pastry cream to a pastry bag and fill each trench with cream. Dip the tops of the cupcakes into the warm ganache. Garnish with sprinkles and/or a cherry. Refrigerate to set the ganache and keep the pastry cream fresh.

Makes 24 Cupcakes


9 Comments

Posted in Baking, Cakes, Chocolate, Desserts, Food, Recipes and tagged , , , , , , , , , . Bookmark the permalink.
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