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Category Archives: Vegetable

Eat Your Greens! Spicy Utica Style.

Posted on June 24, 2010 by amydeline

I’d never heard of Utica Greens until a few months ago. We’d gone out to dinner at a local Italian steakhouse, Delmonico’s. Along with the standard mashed potatoes and Italian Bread, many of the meals were served with a side of something called Utica Greens. It was love at first bite. Spicy, salty, and delicious. A perfect match for my steak. A few weeks later Utica Greens popped up as a question in the weekly trivia night I attend. My interest was piqued. So, I started looking into this tasty dish.

Utica Greens are a spicy escarole dish, named for their birthplace of Utica, New York. I guess they’re kind of a big deal up here. Apparently, there’s even a Utica Greens Fest to celebrate these delicious greens. Clearly, I am no expert on this dish. I know very little of its history or traditional recipe, if there is one, and my only experience with tasting them was during that dinner at Delmonico’s. I tried cooking them once before, following a recipe I found online, but was less than satisfied with the results. So, I’ve decided to create my own version of this Central New York favorite. And, they’re good!

Spicy Utica Greens

Ingredients

  • 12 cups Escarole, rinsed and chopped (It sounds like a lot, but it will reduce significantly.)
  • 2 Tbsp Olive Oil
  • 3 Garlic cloves, chopped
  • 3 Red Cherry Peppers, seeds removed, chopped
  • 1/2 cup Prosciutto, chopped
  • 1/3 cup Chicken Broth
  • 1/2 cup Grated Asiago Cheese (or Parmesan blend)
  • 1/2 cup Bread Crumbs

Directions

Preheat broiler. Bring a large pot of water to a boil.  Place the chopped escarole in the boiling water and simmer for 3 minutes.  The escarole will be bright green and wilted. Drain and rinse with cold water. Set the escarole aside and dry out the pot. Heat 2 Tbsp olive oil in the pot, over medium heat. Add the prosciutto to the pot and cook for 2-3 minutes. Add the garlic and pepper to the pot and cook for a few more minutes. Try not to eat it at this stage, because it’s going to smell really, really good.

Add the escarole and chicken broth. Stir to combine. Add a little more than half of the bread crumbs and cheese. Stir. Taste and add salt and pepper, if desired. Transfer the mixture to a baking dish. Sprinkle the top with the remaining bread crumbs and cheese.  Place in the oven and cook for about 5 minutes, until the cheese and breads crumbs are lightly browned. Serve as a side with steak or chicken.

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Spaghetti Aglio e Olio

Posted on June 22, 2010 by amydeline

Isn’t it funny how certain foods can remind you so vividly of particular people and draw you back in time to memories so vibrant you can practically taste the food? It’s the way that rice pilaf or ambrosia salad makes me think of my Aunt Theresa and playing outside with my cousins. Or, how Corned Beef Hash reminds me of Sunday mornings with my Dad. Well, Spaghetti Aglio e Olio, or spaghetti with garlic and oil, makes me think of my Grammy. I’m pretty sure that I never pronounced it correctly, but she always knew what I was asking for and was more than happy to make it for me. Little did I know what a cinch it is to put this delicious dish together. I would have asked for it more often!

I was reminded of Spaghetti Aglio e Olio last weekend. My husband and I went out for a rare dinner date, while my mother-in-law babysat the kiddies. On the menu, there was a linguine dish with olive oil, garlic, anchovies, and broccoli. I instantly thought of my Grammy and was very tempted to order it. I ended up choosing something different, but made a mental note to make Spaghetti Aglio e Olio soon. Since I have an open tin of anchovies sitting in the fridge, begging to be used, tonight seemed like the perfect time to whip up my own version of Spaghetti Aglio e Olio with Anchovies and Broccoli.

Spaghetti Aglio e Olio with Anchovies and Broccoli

Ingredients

  • 1 package of Spaghetti
  • 3/4 cup Olive Oil
  • 6 large cloves Garlic, thinly sliced
  • 5-6 Anchovy Fillets, rinsed and chopped
  • 2 cups Broccoli, chopped and steamed
  • 1/4  tsp Salt, plus more if desired*
  • 1/4 tsp Crushed Red Pepper, plus more if desired
  • Parmesan Cheese

*If you choose to omit the anchovies, you will probably want to add additional salt, since the sauce will lack the saltiness the anchovies lend to it.

Directions

Cook the spaghetti according to package directions. When the spaghetti is almost finished cooking, heat 1/4 cup of the olive oil in a pan. Add the anchovies, sliced garlic and 1/4 tsp crushed red pepper flakes.  Cook for a few minutes over medium heat, stirring frequently, until the anchovies dissolve and the garlic is lightly browned and softened, about 4-5 minutes. Add the remaining oil and salt. Stir to combine. Turn the heat down to low, just enough to keep it warm, and add the steamed broccoli. Taste and add more salt and pepper, if desired. When the spaghetti is finished cooking, drain the pasta. Toss it with the sauce and broccoli. Sprinkle with a little parmesan cheese before serving.

The garlicky oil in this dish is just screaming to be soaked up by a piece of warm, crusty bread. So, don’t forget to buy a loaf of fresh bakery bread or make your own. I made a loaf of French Bread, similar to the one I made several weeks ago to accompany the Ragout of Sausage, Cannellini Beans, and Rapini. At the time of that post, I created a link to the French Bread recipe I followed, since I’d made it without any adaptations. Well, I realized the error of my ways when I went back to click on the link, only to receive a message alerting me that the page could not be found. I was able to quickly locate the recipe on the website, but the experience taught me a lesson about not relying on links to document recipes. Today, I’m going to share my own French Bread recipe, which is a modified version of the other recipe. I added more flour, which made the dough significantly easier to work with.  I also adjusted the procedure for rolling and baking the dough and added an egg wash to give the bread a little sheen.

Crusty French Bread

Ingredients

  • 5 cups Flour
  • 2 tsp Salt
  • 1 Tbsp Dry Active Yeast
  • 2 Cups Warm Water
  • Oil, for bowl
  • 1 egg white, lightly beaten

Directions

Combine flour and salt. In a large bowl, combine yeast and warm water.  Stir in half of the flour/salt mixture, until well blended. Cover with a towel and allow it to rest at room temperature for 3 hours. It will triple in size. After 3 hours, add the remaining flour/salt mixture and combine with your hands.  Knead the dough on a lightly floured surface for about 10 minutes. Clean, dry, and lightly oil the bowl. Return the kneaded dough to the oiled bowl. Cover with a towel and let it rest at room temperature for another hour. The dough will rise again. Knead the dough for a few minutes on a lightly floured surface. Split the dough in two.  Roll each piece of dough into a rectangle.  Then, starting with the long side, roll the dough into a loaf. Brush the seam with a little water to seal it closed. Place the loaves on a baking sheet, seam side down. Allow the loaves to rest on the baking sheet, at room temperature, for about 30 minutes. Meanwhile, preheat the oven to 400 degrees. Place the baking sheet with the loaves in the oven. Bake for 25 minutes.  Remove the loaves and brush with a lightly beaten egg white. Return the loaves to the oven and bake for another 10 -15 minutes.

Adapted from a French Bread recipe found at www.famousfrenchdesserts.com

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Shrimp and Asparagus in a Lemony Basil Alfredo Sauce over Fettucine

Posted on June 16, 2010 by amydeline

Something about the warm weather makes me crave seafood. This is the only time of the year when I think I’d have any chance of making it as a vegetarian, or more accurately a pesceterian. Though, I’d definitely end up missing burgers and grilled steaks and bacon and… Oh, nevermind!  I’d make a terrible vegetarian. But, I do love seafood in the summer! It’s fresh and light and tastes great with summery lemons. With that in mind, I offer you Shrimp and Asparagus in a Lemony Basil Alfredo Sauce over Fettucine.

The sauce is a basic creamy alfredo sauce, with the addition of basil and a little lemon juice and zest. Lemon zest is the bright outer peel of the lemon (not including the bitter, white pith). It is full of concentrated lemon flavor. You can skip the zest, but it really deepens the lemony flavor and looks lovely in the sauce. So, I definitely recommend it. To zest your lemon, thoroughly wash it and then use a zester to remove the thin outer layer of the peel.  If you don’t have a zester, you can use a vegetable peeler or paring knife to carefully remove the outer peel. Then, cut the peel into small strips.

Shrimp and Asparagus in a Lemony Basil Alfredo Sauce over Fettucine

Ingredients

  • 1 pound Shrimp, deveined and peeled
  • 1 small bunch of Asparagus
  • 1 box Fettucine pasta

For the sauce:

  • 3 Tbsp Olive Oil
  • 2-3 Tbsp water
  • 1 Shallot, diced**
  • 5-7 Basil Leaves, chopped**
  • 1 Lemon, zest and juice
  • 1 1/2 cups Light Cream
  • 1/2 cup Parmesan Cheese
  • Salt and Pepper

** Chop the shallot the same way you would chop a small onion. Click on the Photo Guides tab to view step-by-step photos of how to chop an onion and how to chiffonade basil leaves.

Directions

Bring a large pot of water to a boil. Cook the fettucine, al dente, according to the package directions.

Steam asparagus, chop into small pieces, and set aside.

In a large saute pan, heat 1-2 Tbsp of olive oil over medium heat. Add shrimp to the pan and cook about 5 minutes until they are completely cooked through.  They will be pink and opaque. Remove the shrimp from the pan and set aside.

Add a small amount of water to the pan, over medium heat, and use a wooden spoon to scrape up any browned bits of shrimp stuck to the pan. Continue scraping the bottom of the pan until the bits are loosened and water has mostly evaporated. **See note below.**

Then, add about a tablespoon of olive oil to the pan.  Add the chopped shallot and cook until slightly softened, about 3-4 minutes.

Add the cream and the zest.  Bring to a gentle simmer, stirring constantly.

Add the cheese, basil, and  the juice from 1/2 the lemon (about a Tbsp) to the sauce. Stir to combine.

Continue simmering for a few minutes until the sauce begins to thicken. If the sauce becomes too thick, add a bit more cream or milk to thin it out.

Season with salt and pepper. Taste and add a bit more lemon juice, if desired.

Add shrimp and asparagus to the sauce for a few seconds to reheat.  Toss the fettucine in the sauce.

(Serves 4)

** This step is called deglazing. Those little caramelized bits in the pan are called sucs. There’s some yummy flavor in those sucs, as long as you don’t burn them. The cool water will sizzle in the hot pan and help loosen the sucs while you scrape them up. This step will prevent the bits from burning on the bottom, while preserving the shrimpy flavor for the sauce. A bit of stock or white wine would work well for this step too, but water is just fine. If the sucs burn, clean out the pan before cooking the shallot.

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Heirloom Tomatoes and Fresh Mozzarella Caprese

Posted on June 15, 2010 by amydeline

Were you worried that this was going to be another strawberry recipe??? Don’t worry, we’re all strawberry’d out for now. Today, I’m thinking tomatoes!

On a warm, late spring day, nothing beats a fresh Caprese salad drizzled with a bit of balsamic vinaigrette. It just might be my perfect warm-weather lunch!! Throw in some beautiful, ripe heirloom tomatoes and it’s even better!

There’s no big secret of a recipe here!  Slice up some ripe tomatoes and a bit of fresh mozzarella.  Add a few basil leaves and drizzle with balsamic vinaigrette.  Check out my basic balsamic vinaigrette recipe here.

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Strawberry Spinach Salad with Goat Cheese and Almonds

Posted on June 14, 2010 by amydeline

Dear Yesterday’s Strawberries,

I feel compelled to offer you the sincerest of apologizes for my actions.  In choosing to engulf you in a layer of sugary gelatin, I disrespected your fresh-picked strawberry goodness. It was a mistake. You’re good enough.  You’re sweet enough. And, doggone it, people like you. I’m going to make it up to you! Today, I will enjoy your brethren in all their unadulterated natural goodness in a salad of fresh spinach and strawberries, adorned with goat cheese and almonds, and dressed in a strawberry balsamic vinaigrette. It’s the least I can do!

Sincerely,

The Gourmand Mom


Strawberry Spinach Salad

Ingredients

For the salad:

  • Baby Spinach, washed
  • Strawberries, quartered or sliced
  • Goat Cheese
  • Almonds, sliced

For the Strawberry-Balsamic Vinaigrette:

  • 1/8 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 3 ripe Strawberries
  • 1/2 Tbsp Honey
  • 1/8 tsp Cinnamon
  • Salt

Directions

In a blender or food processor, combine oil, vinegar, strawberries, cinnamon and honey. Blend until well combined. Season with a sprinkle of salt. To compose the salad, toss the spinach with a small amount of dressing. Top with strawberries, crumbled goat cheese, and almonds.

Make it a meal by adding a sliced chicken breast! I seasoned my chicken with a little salt and pepper. Then, I placed it in a baking dish, poured a bit of balsamic over it and baked in a 375 degrees oven. Perfect with the salad! Light, refreshing, and incredibly satisfying!

This is how to use fresh-picked strawberries!!

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Grilled Ribeye Steaks and Grilled Fingerling Potatoes with Gorgonzola

Posted on May 31, 2010 by amydeline

I’m not a lawyer or anything, but I’m pretty sure there is a law that mandates grilling on Memorial Day. In accordance with this purported law, we shall be grilling steaks and potatoes tonight.

Grilled Ribeye Steak with Chipotle Butter, Grilled Fingerling Potatoes with Gorgonzola, and Corn on the Cob

I chose a thick, marbled ribeye steak and fingerling potatoes.  Russet potatoes would work well, but will need more cooking time. And, remember that chipotle butter we made last week?  Throw a dollop of that on the steak!  Sprinkle a little gorgonzola on the potatoes and serve with a piece of corn on the cob!

A little guide for grilling steaks:

  • Take the steak out of the fridge about 30-45 minutes prior to grilling to allow it to come up to room temperature. Allowing the steaks to come to room temperature facilitates even cooking.
  • Meanwhile, fire up your grill. Whether using a gas or charcoal grill (my preference), get it good and hot. Charcoal should have a coat of white ash and glow red in the middle. Distribute the coals unevenly, so that one side is stacked with coals and the other side has a lower, single layer of coals.
  • Remove the grill plate and rub it with a little olive oil to prevent sticking.
  • Just prior to grilling, season your steak with a little salt and pepper. Avoid doing this until the last minute, as the salt will draw out the juices in the steak.
  • Sear the steak over high heat for a minute or two on each side. (If using a charcoal grill, sear over the stacked coals). Searing the steak over high heat seals in the juices.
  • If using a gas grill, turn the heat down to medium. If using a charcoal grill, move the steak over the lower heat, single layer of coals.
  • Allow the steak to cook for about 3-6 minutes per side, depending on the thickness of the steak and your desired doneness. Rotate the steak 45 degrees halfway through, to give it a nice quadrillage (diamond pattern).
  • You can check the steak’s doneness by feeling the steak or using a meat thermometer.  My preference is to insert a meat thermometer into the side of the steak.  (Rare: 125 degrees,  Medium Rare: 130-135 degrees, Medium: 140-145 degrees, Medium Well: 150-155 degrees, Well: 160-165 degrees)
  • Remove the steak from the grill about 5 degrees below your desired temperature, as the steak will continue cooking off the heat.
  • Cover the steak and allow it to rest for about 5 minutes before cutting or serving. Resting allows the juices to redistribute within the steak.

Using a chimney starter eliminates the need for smelly lighter fluid.

To Grill Fingerling Potatoes:

Pour a small amount of olive oil onto a large piece of foil.  Sprinkle with salt and pepper. Pierce each potato a few times with a fork. Place potatoes onto the oil.  Thoroughly wrap the potatoes in the foil.  Double wrap if necessary to seal in the oil. Grill for about 30-40 minutes, until fork tender. For larger potatoes, allow for longer grilling time.

Corn on the Cob:

Bring a pot of water to a boil. Put the shucked corn into the boiling water.  Boil for about 5-8 minutes.

And for dessert…

Bordeaux Cherry Brownie Ice Cream with Fresh Cherries

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Salmon Burgers with Horseradish Sauce and Corn on the Cob with Chipotle Butter

Posted on May 22, 2010 by amydeline

I make my salmon burgers the same way I make my crab cakes… heavy on the seafood, light on the filler. I like big chunks of salmon, blended together with just enough egg, bread crumbs, and mayo to hold it together.  A bit of mustard and creole seasoning adds the perfect flavoring! Served on an kaiser roll with a spicy horseradish sauce, this is a delicious way to enjoy salmon! I use fresh salmon fillets in my recipe, but you can substitute canned salmon, if desired.

Corn on the cob, served with chipotle butter makes a perfect side dish for this meal.  Chipotles are smoked jalapeno peppers; spicy and delicious! You should be able to find canned chipotles in adobo sauce in the Mexican or Latin foods section of your grocery store.  Adobo is simply a seasoned tomato-based sauce.  You can either discard the adobo sauce, or use some of it in the butter. You’ll only need 1/8 cup of pureed chipotle peppers for the butter, but puree all the peppers.  You can store the unused puree in the freezer for future use. (I’ll share my recipe for Chipotle Steak Quesadillas with you soon!)

Chipotles in Adobo

Salmon Burgers with Horseradish Sauce

For the burgers:

  • 1 pound salmon fillets
  • 1 tsp prepared mustard
  • 1 egg, beaten
  • 1 egg white, beaten
  • 2 Tbsp mayonnaise
  • 1/3 cup bread crumbs
  • 2 tsp Creole Seasoning
  • 4 Kaiser Rolls

For the Sauce:

  • 1/2 cup Sour Cream
  • 2-3 Tbsp Horseradish Sauce

To prepare the salmon – Preheat your broiler. Place the salmon fillets under the broiler and cook for about 4 minutes on each side, until cooked through. When the salmon is cool enough to handle, flake the fish into large chunks.

To make to burgers – Preheat oven to 425 degrees. In a bowl, combine all ingredients, except the salmon, until well blended. Gently fold in the salmon. Form into four burgers. Spray a baking sheet with a little Pam or a small amount of olive oil. Place the burgers on the baking sheet. Bake for about 10-12 minutes until heated through.

For the horseradish sauce – Combine sour cream with 2-3 Tbsp horseradish. (I use 3.)  Stir until well blended. Refrigerate until ready to use.

Serve burgers on kaiser rolls with lettuce, tomatoes, and horseradish sauce. Makes 4 burgers.

Salmon Burger with Horseradish Sauce

Corn on the Cob with Chipotle Butter

  • 4 ears of corn, husks removed
  • 1/8 cup pureed Chipotle Peppers
  • 1 Stick Butter

Remove chipotle peppers from adobo.  Wipe off excess adobo. Puree peppers in a blender or food processor until smooth.  Melt butter in a small saucepan over very low heat.  Add 1/8 cup pureed chipotle pepper and stir. Gently cook over very low heat for a minute or two. For the smoothest result, you can pour the melted chipotle butter through a fine sieve to remove seeds and any large chunks. (I skip this step!) Pour chipotle butter into a bowl and refrigerate, stirring every 15 minutes, until firm. Allow butter to sit at room temperature for about 30 minutes before using. To cook the corn, bring a large pot of water to a boil. Add the corn and boil for about 5-8 minutes. Spread chipotle butter on corn and enjoy!!

Chipotle Butter

Salmon Burger with Corn on the Cob and Chipotle Butter

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Ragout of Sausage, Cannellini Beans and Rapini with Homemade French Bread

Posted on May 19, 2010 by amydeline

Ever feel like life sort of gets away from you?  You’ve got it all under control and then all of sudden everything around you is in complete disarray? The sheets all need to be changed, there’s something sticky on the kitchen floor, a pile of overdue thank you notes are waiting to be written, and tumbleweeds of dog hair are rollin’, rollin’ rollin’ across the living room floor. You know what I’m talking about? Makes my heart pound just thinking about it.  I’m having one of those days right now.  It’s been coming for a while.  So, today I’ve decided to slow down a bit and catch up with life, get my physical and mental space back in order so I can breathe easily again.

On days like this, it’s nice to have leftovers in the freezer to reheat for dinner. But, in the absence of leftovers, I have a wonderful, simple and delicious recipe to share with you. I was flipping through the channels one day, when I caught the sound of Jacques Pepin’s irresistible French accent. I paused to listen for a bit as he put together his Ragout of Broccolini, Beans and Sausage. It looked so delicious that I immediately ran a search online and found the recipe. There’s even a video at the link, where you can watch Jacques Pepin prepare the recipe along with some other yummy stuff. (Go to about 14:00 on the video for the ragout.) I’ve made this recipe a few times now and it never disappoints. It’s nearly impossible to mess up, so don’t stress too much about the measurements.  A little extra sausage or an extra can of beans is all good.  This ragout is a bit spicy, so if you’re making it for kids or you don’t prefer spicy foods, go ahead and use a mild sausage!

Ragout of Sausage, Cannellini Beans and Rapini

A ragout is basically a main-dish stew; pure and simple comfort food. Jacques Pepin’s recipe calls for broccolini, which is a cross between broccoli and Chinese kale. Broccolini is almost always available in my supermarket.  But, as fate would have it, there was no broccolini available this morning, which left me faced with a substitution issue. There are actually quite a few options, which I think would make suitable substitutions for the broccolini in this dish.  Broccoli, spinach, kale, or escarole would all be delicious.  I chose to use rapini, also known as broccoli raab.  It has a flavor similar to a bitter broccoli, though it’s actually most closely related to the turnip. It’s absolutely bursting with flavor and nutritional value. Blanching rapini in boiling water for just two minutes before adding to the ragout can help reduce some of its bitterness.

Serve this dish with a loaf of hot, crusty bread!

Speaking of hot, crusty bread…

I had the itch to try something new today (in between changing sheets and chasing dog hair tumbleweeds), so I searched around for a recipe for French bread. I’m a total novice when it comes to making bread. So, I bought a French baguette, just in case. When I got home, I threw on my beret (ok, not really) and went about mixing the dough. It seemed way too runny at first.  I was tempted to veer from the recipe and add more of the flour/salt mixture. But, I figured I’d stay the course and see what happened. I didn’t actually believe it would rise. I covered it with a towel anyway and went about my chores. Lo and behold, three hours later, there was a fluffy dough waiting for me.

Dough after 1st rising

As directed, I added the remaining flour/salt mixture and began kneading the dough.  It was much stickier than I’d anticipated.  My three year old asked me why I was so angry at “that thing”.

Dough after kneading

Flour Fingers

Again, I found myself doubting whether this was really going to work.  I covered the dough and waited again.

Dough after 2nd rising

After an hour had passed, I formed my sticky dough into long loaves, waited the specified 20 minutes, and popped them in the oven.

Bread baking, over a bowl of water

I held my breath for 25 minutes.  Then, opened the oven, inhaled the aroma of freshly baked French bread, and retrieved my hot, delicious prize. Perfectly crusty on the outside. Soft and doughy on the inside.

Fresh baked bread

Bon Appetit!

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Toasted Caprese Sandwich

Posted on May 11, 2010 by amydeline

What is it about the combination of fresh mozzarella with sweet, ripe tomatoes and fresh basil that is just so irresistible??  I have to admit, I’ve actually invited people over to my house, just to give myself a reason to serve fresh mozzarella with tomatoes and basil. Sprinkled with olive oil and balsamic, on a piece of toasted baguette…is there anything better??

Well, actually, I would argue that there is.  I’d like to introduce you to my Toasted Caprese Sandwich… slices of fresh mozzarella with slow-roasted tomatoes and fresh basil pesto on soft pain de campagne, toasted in the oven until warm and melty.

Fresh Mozzarella, Slow-roasted Tomatoes, and Basil Pesto on Pain de Campagne

Ingredients

  • 1 loaf of pain de campagne (sourdough, ciabatta, or italian bread would work)
  • Fresh Mozzarella

For the tomatoes:

  • Tomatoes (Baby Roma, plum, or cherry)
  • Olive Oil
  • 1-2 Tbsp Minced Garlic
  • Salt and Pepper

For the pesto:

  • 1 big bunch of basil
  • 1/4 cup pine nuts
  • 1 Tbsp lemon juice
  • 1/4 cup parmesan (or parmesan cheese blend)
  • 1 Tbsp minced garlic
  • 6 Tbps+ olive oil
  • Salt and Pepper

Directions:

For the tomatoes: Preheat oven to 225 degrees. Cut tomatoes in half lengthwise.  Toss tomato halves in a few tablespoons of olive oil, minced garlic, and a little salt and pepper.  Place tomatoes on baking sheet, cut side up. Cook on middle oven rack for about 3 hours until the tomatoes are deep red and reduced in size. **If you’re short on time, you can roast the tomatoes for about 25 minutes in a 425 degree oven.  Have a little extra time?  Try 200 degrees for 6-8 hours. Slow roasting at low temperatures allows the flavors in the tomatoes to concentrate, giving you a really nice, caramelized flavor. It’s worth the wait!

Watch out for sneaky babies.

Slow-roasted tomatoes

For the Basil Pesto: Pull the basil leaves off of the stem.  Place in a food processor and pulse slightly, giving the leaves a course chop. Add all other ingredients, except the oil, and mix until well blended. Gradually incorporate the oil until you reach your desired consistency. Taste and adjust seasonings. ** These measurements will give you a thick, speadable pesto. If desired, add more olive oil for a thinner sauce consistency, which would be delicious on pasta!

To compose the sandwich, spread pesto onto one slice of bread. Top with thin slices of fresh mozzarella.  Place roasted tomatoes on mozzarella, cut side down. (If your tomatoes are very moist, you may want to remove some of the seeds to prevent the sandwich from becoming soggy.) Top with another slice of bread.  Wrap tightly in foil and cook in a 375 degrees oven for about 20 minutes or until bread is lightly toasted and cheese is warm and melty.

Enjoy!!

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Steak Salad ala Amy

Posted on May 10, 2010 by amydeline

Since we’re just getting to know each other here, I thought I should make you one of my classic meals, a “signature dish”, if you will. It’s my Steak Salad with Poached Pears, Gorgonzola, and Glazed Walnuts in a Balsamic Vinaigrette. This is one of those dishes that friends and family request to have when they come over my house and it always hits the spot. It’s a delicious blend of sweet and savory flavors and the glazed walnuts add the perfect crunch. The best part is that it’s a cinch to put together!

I’m going to apologize to you in advance. Writing recipes is not one of my strengths.  I rarely follow a recipe as written and I hardly ever measure when I cook. I kind of go on automatic in the kitchen; mixing, stirring, adding ingredients, and tasting until it seems “right”. Every time I make something, it’s a little different than the time before. But, that’s the beautiful thing about home cooking…it doesn’t have to be the same each time!   I’ve tried to be as precise as I could be about quantities and cooking times,  but if you decide to make this recipe, I strongly encourage you to customize for your own tastes. (And, I promise I’ll try to work on my recipe writing skills for you.)

Ingredients

(Serves about 4 people)

  • Mixed Spring Greens
  • Gorgonzola Crumbles

For the Steak:

  • Flank Steak (about 1 pound)
  • Salt and Pepper

For the Poached Pears:

  • 2 Ripe, Firm Pears (Anjou, Bosc, Bartlett…)
  • 4 cups Poaching Liquid (water, white wine, champagne, apple juice…)
  • 1 Vanilla Bean (optional)
  • 1 Cinnamon Stick (optional)

For the Glazed Walnuts:

  • 1 cup Shelled Walnut Halves
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Butter
  • 1 Tbsp+ Water
  • Pinch of Cinnamon
  • Pinch of Cayenne
  • Pinch of Salt

For the Dressing:

  • 1/3 cup Balsamic Vinegar
  • 2/3 cup Olive Oil
  • 1 Tbsp Dijon Mustard
  • Salt and Pepper
  • Poaching Liquid, reserved from the pears (optional)

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. Bring your poaching liquid to a simmer. Any combination of water, white wine, champagne, juice, etc. would be delicious.  I make mine a little differently each time depending on what I have in the house. Today I used 2 cups of chardonnay, 1 cup water, and 1 cup apple juice. Add a little lemon juice (about a tablespoon) for flavor and to help prevent the pears from browning.  If desired, throw in a cinnamon stick and/or a vanilla bean. Add pears to the simmering liquid and cook until tender, about 20 minutes.  Remove from cooking liquid and allow to cool.  Once cool, cut the pears into thin slices and refrigerate until ready to use. **You may want to reserve a little of the poaching liquid for the dressing.

For the Walnuts: Heat walnuts in a pan over medium heat for about 3 minutes, until they begin to toast.  Add 1 Tbsp of butter and cook for an additional minute.  Add brown sugar, spices, and about 1 Tbsp water to the pan.  Cook for about 5 minutes, stirring constantly until the nuts are glazed. **You may need to add small quantities of additional water to achieve a glaze. (Adapted from Emeril Lagasse’s recipe for Spiced Nuts)

For the Steak: Preheat broiler. Season steak with salt and pepper.  Place directly under broiler and cook for about 15 minutes, for medium.


For the dressing: Combine vinegar, olive oil, and dijon mustard. If desired, add a little of the reserved poaching liquid. Season with a little salt and pepper. Using a fork, whisk vigorously to blend. **The dijon mustard adds flavor and acts as an emulsifier to hold the oil and vinegar together.

Before serving, toss the mixed greens in a small amount of dressing.  Top with the sliced steak, gorgonzola crumbles, poached pear slices and glazed walnuts.

All components can be prepared ahead of time, which makes it a really great meal for entertaining!  And I’ll tell you a little secret…if you’re short on time, pick up some canned pear halves, a bag of Emerald Glazed Walnuts, and a bottle of balsamic vinaigrette.  You’ll have to cook the steak, but you’ll save a lot of time and it’s still a delicious meal!

Serve with a warm French baguette and enjoy!!

Now that I’ve told you how to make it yourself, will you still come over to eat??

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Posted in Beef, Cheese, Food, Fruit, Main Course, Recipes, Salads, Vegetable. Bookmark the permalink.
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The Gourmand Mom

Good food, seasoned with a dash of life