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Category Archives: Side Dishes

Fresh Green Bean Casserole

Posted on December 6, 2011 by amydeline

Back in the day, we wrote actual letters to Santa. We’d drop our carefully crafted wish lists into the post box and hope for the best. Nowadays, Santa has e-mail and a facebook page. He checks Amazon.com to learn of each little girl and boy’s greatest wishes and he uses his webcam to compose personalized video messages for tech savvy toddlers. And if that weren’t enough, Santa now deploys an army of tiny felt-dressed elves to maintain constant creepy surveillance in our homes. My, how times have changed! But ultimately, all kids are just hoping to end up on the nice list and to receive that special item from their wish list.

As a kid, I repeatedly wished for the Barbie Dream House; the one like my cousins had. Heck, I would have settled for the Barbie Camper, ’cause that was also pretty sweet. I never actually received either of those items. Ahem, Santa! Like many young boys, my husband’s childhood wish was for a Craftmatic adjustable bed. And though he’s certain he was on the nice list (at least some of those years) he never received that Craftmatic bed. I’m sure Santa had his reasons.

Like most parents, I have every desire to make my children’s Christmas wishes come true. Their delight is my delight. But, I can not bring myself to purchase one of the items on my four-year-old’s wish list. The item whose features (squeamish, beware) are described as:

  • Create your own delicious treats!
  • Eat bubbling brains and zombie skins
  • Inject spiders into the eyeballs
  • Watch the Zombie’s jaw rip open as it pukes out a brain barf beverage
Seriously. Go ahead and read that last part again. I couldn’t make that up if I tried. Boys are gross. How about some nice Legos instead?
But enough disgusting zombie talk. Let’s talk Christmas dinner. For many families, green bean casserole is standard fare for Thanksgiving and Christmas feasts. My family was not one of those families. But it became part of my tradition once I started spending the holidays with my husband’s family. The crispy onion straws had me at hello.
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My version of a classic green bean casserole tastes much like the canned cream of mushroom variety found on many holiday tables. Only my version is made from scratch with fresh, delicious ingredients. It’s hardly any more work and the result is noticeably fresher and more vibrant. The dish can be mostly prepared a day ahead of time, making it super easy to pop in the oven on Christmas day!
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Fresh Green Bean Casserole

Ingredients

  • 1 1/2 pounds green beans, lightly steamed and cut into halves or thirds
  • 3 tablespoons butter
  • 1 shallot, finely diced
  • 2 cups baby bella mushrooms, sliced
  • 3 tablespoons flour
  • 2 cups milk
  • 1/3 cup parmesan cheese, grated
  • 1/4 -1/2 teaspoon salt
  • Pepper
  • Homemade crispy onions straws*

* Click HERE to see the Pioneer Woman’s step-by-step guide to making crispy onion straws. Her procedure calls for a candy thermometer. And while a candy thermometer would be useful, it is not necessary. Just give the oil several minutes to get really good and hot. Then, test a very small batch of onions. The oil is hot enough when the coated onions bubble frantically and quickly become golden brown and crispy. The onions can be made a few days ahead of time and stored in an airtight container. They will loose some of their crispiness in the container, but will re-crisp nicely when baked on the casserole!

Directions

Preheat oven to 375 degrees.

Place the steamed and chopped green beans in a large casserole dish. Set aside.

Heat butter in a saucepan over medium heat. Add the chopped shallot and mushrooms. Cook for about 5-7 minutes until they are tender and golden. Sprinkle the flour on top of the mushrooms. Stir and cook for an additional minute. Gradually whisk in the milk. Bring to a simmer and cook for 2-3 minutes, until the mixture begins to thicken. Reduce the heat. Add the parmesan cheese, salt, and pepper.

Pour the mushroom sauce over the green beans, then give the dish a little shake to help the sauce settle over the beans. Top the mixture with the crispy onion straws and bake for about 20-25 minutes until bubbly hot.

**You can prepare the dish ahead of time up to pouring the sauce over the green beans. Then, cover and refrigerate until preparing to serve. When reheating, allow the beans and sauce to bake for about 10-15 minutes before topping with the crispy onion straws. Once you’ve added the onions, give it another 15-20 minutes to finish baking.

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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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Favorite Thanksgiving Ideas

Posted on November 13, 2011 by amydeline

Hard to believe Thanksgiving is less than two weeks away. I’d better get my butt in gear and start preparing.

To be honest, I’d been struggling to come up with new Thanksgiving recipes to share with you. I’m just really in love with my standard Thanksgiving dishes. It’s a menu that’s evolved over the past several years and in my mind, it’s the perfect Thanksgiving feast. But, as my husband reminded me, Thanksgiving is very much about tradition.

So, this Thanksgiving, we will be enjoying what has become our traditional Thanksgiving feast, but I have come up with a few new ideas to share. Over the next two weeks, keep your eyes out for a Pumpkin Vanilla Custard, How to Make an All-Butter Pie Crust Photo Guide, Spiced Pumpkin Wontons, From-Scratch Green Bean Casserole with Homemade Crispy Onion Straws, Garlicky Creamed Spinach, a fun twist on a classic Apple Pie, and Braised Turkey Drumsticks.

Yikes! Ok…it’s probably unrealistic that I’ll be able to get all of that posted before Thanksgiving. But I’m gonna give it an honest effort. Let me know if there’s anything in that list you’re especially interested in seeing and I’ll try to prioritize that post.

In the mean time, take a look back at some of my classic Thanksgiving favorites:

Herb-Roasted Turkey Breast with Pan Gravy

Spiced Sweet Potato Puree with Pecan Streusel 

Sausage, Apple, and Leek Stuffing

Cranberry Orange Sauce 

Roasted Brussel Sprouts with Bacon and Walnuts 

Hot Doughy Buns 

8 Comments

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Italian Wedding Soup

Posted on October 21, 2011 by amydeline

I’m about to eat my words.

“I guess I just don’t really think too much about soup. I never crave it. I rarely get the itch to make it. ” – Me, October 26, 2010

Well, I’ve changed my mind. A girl’s allowed to change her mind, right?? I think about soup all of the time lately. I crave soup frequently. I always have the itch to make it. In fact, I can barely think of anything more comforting on a chilly autumn day than a bowl of soup; a creamy pumpkin bisque, savory chicken noodle, or spicy sausage and bean. I love them all.

While I’m busy eating my words, I might as well admit that my lifelong, passionate distaste for Rod Stewart has been gradually waning. Rod Stewart, the thought of whom used to give me unpleasant shivers. I now find myself singing along to his songs on the radio. I may have even raised the volume once or twice. What’s happening to me?

I’m swimming in soup this week as I prepare for our littlest guy’s upcoming baptism. I’ll be serving a menu of soups, salad, and assorted breads. There will be a Roasted Pumpkin Caramel Bisque, a Sausage, Bean, and Rapini soup, a Spicy Beef Chili, and this Italian Wedding Soup.

Italian wedding soup is typically composed of a chicken broth with meatballs, leafy greens, and pasta. It’s a simple, but perfectly married combination of flavors. I start my soup with a homemade chicken broth. You can skip this step and use prepared chicken broth to save a whole bunch of time. But, if you make the broth from scratch you’ll have the added benefit of enough cooked chicken to make meals for the rest of the week! Totally worth the small investment in time!

Italian Wedding Soup

Ingredients

For the broth:

  • 2 whole chickens
  • 2 cups carrots, coarse chopped
  • 1 head celery, coarse chopped
  • 2 onions, quartered
  • 6-8 cloves garlic

For the meatballs:

  • 1 pound ground chicken
  • 1 pound ground pork
  • 2 eggs
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup parmesan cheese
  • 2 teaspoons garlic, minced
  • 2 teaspoons parsley
  • 2 teaspoons salt
  • Pepper

For the soup:

  • 3-4 teaspoons salt
  • Pepper
  • Splash of hot sauce
  • 12 ounces baby spinach, coarse-chopped
  • 1 pound small pasta (ditalini or orzo)

Directions

To prepare the broth, place two whole chickens into a very large pot (12-16 quart stockpot). Add carrots, celery, onions, and garlic. Add enough water to cover an inch or two above the chicken and veggies. Bring to a simmer and cook, covered, for about 3.5-4 hours. When cool enough to safely handle, use a slotted spoon to remove most of the chicken and veggies. Pour the remaining mixture through a fine-sieve strainer. Save the chicken for other uses (salads, quesadillas, chicken salad, pasta dishes). Discard the vegetables. Transfer the broth back to the pot and bring to a boil. Boil, uncovered for 20-30 minutes to reduce the liquid and concentrate the flavor. Allow to cool. Use a spoon to skim some of the fat from the surface of the soup. (If desired, you can cool the broth completely in the refrigerator to easily remove the excess fat, which will rise and harden on the surface of the broth. This is not a necessary step, but is the most effective way to remove the fat.) Reserve 16 cups of the broth for the soup. Freeze any remaining broth for other uses.

To prepare the meatballs, combine all meatball ingredients until well-blended. Roll the mixture into 1 inch balls. Bake on a baking sheet for about 20 minutes at 375 degrees.

To prepare the soup, bring 16 cups of the full-flavored broth to a simmer. Add salt and pepper, as desired. About 3-4 teaspoons of salt should do the trick. (Store-bought broth, which has already been salted, will require less salt. Taste as you go to prevent over-salting the broth.) Add a splash or two of hot sauce, as desired. Add the meatballs and spinach. Simmer until the spinach wilts. In a separate pot, cook the pasta for 2-3 minutes less than directed. (It will finish cooking in the soup.) Strain, then add the slightly under-cooked pasta to the hot soup.

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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 

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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!

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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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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.

Shrimp Cocktail Bruschetta and a Dinner Party Plan

Posted on September 16, 2011 by amydeline

About a month ago, two of my favorite people in the whole world ran off to a funky little motel in the Catskills and secretly eloped. (This place looks seriously cool! You can check out some of the wedding photos on the Roxbury facebook page.) 

I was ecstatic when I heard the news. And then, almost instantly, my mind went into dinner party mode. If there were ever a perfect reason to throw a dinner party, this was it.

Don’t you just love the idea of a dinner party?? Good food, plentiful drinks, amazing company… I love every bit of it; planning the menu and decor, preparing the meal, presenting each course, coming up with a few special touches… It’s something that I wish we could do more frequently.

But with three little kids (including a teething four-month-old, who’s fully convinced that sleep is for suckers), it’s hard enough to get a simple macaroni and cheese dinner on the table on any given day of the week. The thought of preparing an elegant, five-course plated dinner for ten is a bit overwhelming even to consider. It can be done though. It just requires a little careful planning.

A carefully crafted menu is the most essential component of any successful dinner party (aside from your guest list, that is). For our feast, I wanted to use fresh, seasonal foods which would bridge the transition from summer to fall. In order to spread the preparation throughout the week and keep things as simple as possible during the party, I wanted to serve dishes which could be easily reheated without any loss of quality. And then the big thing… I wanted to be able to sit down to enjoy each course with my guests. I mean, who wants to spend the whole time in the kitchen while your guests are laughing at the table (and threatening to eat the cupcakes prematurely)??  My goal was to create a menu where each course could be effortlessly completed and served within ten minutes of the previous course.

Here’s what I came up with…

Sunrise Champagne Cocktail

***

Shrimp Cocktail Bruschetta on Toasted Baguette

***

Heirloom Tomato and Goat Cheese Tart in a Pine Nut Crust with Balsamic Reduction

***

Seared Scallops over Sweet Potato Bisque with Applewood-Smoked Bacon

***

Braised Beef Short Ribs in a Fig and Red Wine Reduction

with

Creamy Brie Mashed Potatoes

Roasted Asparagus

***

Pumpkin and Nutella Wedding Cupcakes with Vanilla Cream Cheese Frosting

Aside from the anti-sleep demonstration, which my four-month-old staged throughout the entire party, the dinner went off without a hitch. Preparation between the courses was a cinch and everyone enjoyed the meal.

Interested in hosting your own simple and elegant dinner party? Here are a few little tips:

Start with a signature drink; something fun, unique, and fitting for the event. We were celebrating a wedding and what wedding celebration is complete without champagne?? My Sunrise Champagne Cocktail is a simple twist on a classic Bellini. Fill champagne glasses a little more than halfway with champagne. Top with passionfruit juice. Finally, drop about 1/2 teaspoon of grenadine into the glass. The grenadine will fall to the bottom and disperse, creating a beautiful layered color effect…an effect which happened to match the layered colors of the bride’s wedding dress. Coincidence? I think not.

As guests arrive and mingle, have some little hors d’oeuvres available. Keep ’em light though. You don’t want your guests to overfill their bellies before dinner. And, you don’t want to be busy in the kitchen fussing over snacks as your guests are arriving, so keep it easy. The shrimp cocktail bruschetta I served during our party is an ideal option. It takes the concept of a tomato bruschetta on toasted baguette and combines it with chunks of fresh shrimp and the flavors of cocktail sauce. Simply arrange on a platter and set out for your guests to enjoy. You’ll be free to greet your guests and enjoy a cocktail as you focus on preparing the first plated dinner course.

For the first plated course, serve something cool or at room temperature. It will make it easier to get things started. I served the heirloom tomato and goat cheese tart I recently shared with you. You can prepare and freeze the crust a week or more ahead of time. It takes only a few minutes to finish the tart on the day of your party. Pop it in the oven just as your guests begin arriving. It will make your house smell delicious and will be ready in perfect time for the first course. Serve slightly warm or at room temperature with a drizzle of balsamic reduction.

Serve a soup as part of your second course. They’re easily reheated and offer a ton of options depending on the season. I served my seared scallops over sweet potato bisque with applewood smoked bacon. The bisque can be completely prepared a few days ahead of time. Refrigerate the bacon pieces and freeze the bisque to keep it fresh. During the party, you’ll only need to quickly sear the scallops and reheat the bisque and bacon before serving. Within 5 or 6 minutes, the second course will be ready to serve.

The main course should typically be the heaviest item on the menu. Try to plan something which gives you flexible timing. I served braised beef short ribs in a fig and red wine reduction. This dish is an ideal main course, since it actually does best when prepared a day ahead of time and can be reheated and held until you’re ready to serve. Preparing a day before allows the sauce to chill, making it easier to remove the excess fat which will rise to the surface. You can then adjust the seasoning of your sauce and slowly reheat the short ribs, keeping them hot and ready in the oven until it’s time to serve.

To keep things easy during the party, do whatever little preparations you can ahead of time. On the side of the short ribs, I serve creamy brie mashed potatoes, which can be fully prepared a day ahead of time, and roasted asparagus, which take only a few minutes in the oven. Get your asparagus ready for roasting by washing, cutting, and arranging on a baking sheet earlier in the day. Before roasting, toss in a bit of olive oil, salt, and pepper. Then simply pop them into the oven.

For dessert, serve something which can be made ahead of time and requires little or no preparation during the party. I served pumpkin-nutella cupcakes with cream cheese frosting. They made a beautiful centerpiece on the table and were ready to eat when the time came. This meant that I could sit back and relax once the short ribs were served…Well, I would have been able to sit back and relax if the aforementioned anti-sleep demonstration weren’t still underway. Alas, what can you do?? He’s lucky he’s so stinkin’ cute!

Recipes for the short ribs, creamy brie mashed potatoes, and cupcakes will be coming up soon! For now, let me whet your appetite with this simple and delicious shrimp cocktail bruschetta!

Shrimp Cocktail Bruschetta

Ingredients

  • 6-8 plum tomatoes, seeds removed and finely chopped
  • 2 cups shrimp, deveined, cooked, and chopped
  • 3 green onions, chopped
  • 3 teaspoons prepared horseradish
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons worcestershire sauce
  • 1/4 teaspoon salt
  • Tabasco, to taste
  • 1 French Baguette, sliced
  • Olive Oil

Directions

Combine tomatoes, shrimp, green onions, horseradish, lemon juice, worcestershire sauce, salt, and tabasco. Adjust seasoning as desired. Refrigerate until serving. Brush the slices of baguette with olive oil. Arrange in a single layer on a baking sheet. Bake in a 375 degrees oven until lightly toasted. Serve shrimp bruschetta topping with toasted baguette slices.

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Posted in Appetizers, Culinary Techniques, Food, General Rambling and Such, Recipes, Seafood, Side Dishes and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Corn and Bacon Fritter Cakes

Posted on September 5, 2011 by amydeline

I have a confession to make. Until moments ago, I had no idea what Labor Day was really all about, other than it being the weekend before school starts, the symbolic end of summer, a traditional occasion for grilling out, and the last day where it is appropriate to wear white. Does that fashion rule even still apply? 

Oh, I could have made some guesses, based on the holiday’s name; perhaps something having to do with working people or labor unions. But it took a visit to Wikipedia to learn the history and reason behind the holiday we’re celebrating today.

The worst part is that I’d never given much consideration to my ignorance about this particular holiday until my son asked me to explain it.

Me: Daddy has off from work tomorrow!

Little Man: Oh yeah? Why?

Me: Because it’s Labor Day.

Little Man: What’s Labor Day?

Me: Uhhhhhh…a day when Daddy doesn’t have to work? 

I feel ashamed. I am clearly one of the millions of Americans who are clueless about so much of our history. I can hear my Dad in my ear warning, Those who do not know their history are doomed to repeat it.

I’m certain that I must have learned the history of Labor Day sometime back in my elementary school days. But I think that sometimes we’re just not prepared to appreciate that sort of history without the background knowledge or experience to latch onto. It’s not until we’ve experienced a bit of the world that these things start to really make sense. I think, as adults, we need to take the initiative to reeducate ourselves a bit, reread those classic novels, remind ourselves of the significance of things we’ve come to take for granted…

Do you know the history of Labor Day?

Let me tell you about a holiday I do know something about… International Bacon Day! It takes place every year on the Saturday before Labor Day. Did you celebrate? I certainly did. If you missed it, it’s not too late to pay your respects to bacon. (Bacon won’t mind that you’re celebrating two days late.)

If you’re in need of a suitable celebratory bacon recipe, I’ve got just the thing. My corn and bacon fritters pair delicious, crisp bacon with irresistibly sweet end-of-summer corn in a rich batter to form little fry cakes; slightly crisp on the outside, tender in the middle. Make them large and serve them as a side dish to broiled salmon or make them small, topped with bits of smoked salmon and creme fraiche for a fantastic little hors d’oeuvres!

Cheers to all of the working people who help to make our country great and cheers to bacon!

Corn and Bacon Fritters

Ingredients

  • 1 1/4 cup flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 – 1/4 teaspoon cayenne pepper
  • 1 cup milk
  • 1 egg
  • Corn from 4 cobs, cooked (about 3 cups)
  • 8 slices of bacon, cooked and chopped
  • 3 green onions, chopped
  • Vegetable oil

Directions

Combine flour, sugar, baking powder, salt, and cayenne pepper in a large bowl. In a separate bowl, lightly beat together the milk and the egg. Gradually whisk the milk and egg mixture into the dry ingredients to form a batter. Stir in the corn, bacon, and green onions. Heat a thin layer of vegetable oil in a pan over medium heat. Pour or spoon batter into the oil, as large or as small as desired. Cook for about 1-2 minutes on each side. Drain in a single layer on a paper towel to remove excess oil.

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Posted in Appetizers, Food, Main Course, Pork, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , , , . Bookmark the permalink.
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