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New Year’s Eve Hors d’oeuvres Round Up

Posted on December 29, 2010 by amydeline

I’ve said before and I’ll say it again. I love hors d’oeuvres. In my opinion, there’s no better way to entertain, be it for a casual girls’ night in, an elegant cocktail event, or a poker game, than with a selection of tasty hors d’oeuvres. One of my favorite events to host with an all hors d’oeuvres menu is New Year’s Eve. We keep things casual around here; pajamas, champagne, and an all munchies menu. With that in mind, I thought it wise to take a look back at some previously posted hors d’oeuvres and appetizer ideas which work perfectly for a New Year’s bash!

Click on the titles for links to recipes and more info on each idea.

Petite Toasts with Smoked Salmon and Crème Fraiche – Cold smoked salmon with a dollop of crème fraiche. Check near your grocery store’s cheese section for crème fraiche, which is similar to sour cream, only thicker and less sour. If your store doesn’t carry crème fraiche, you can substitute with a bit of sour cream or cream cheese blended with fresh dill.

Feta Cheese Mousse with Summer Fruits – Watermelon and fresh figs will be more difficult to find at this time of year. Substitute with any fresh or dried fruits. Goat cheese would also work well in this recipe and pair deliciously with fruit.

Buffalo Chicken Wing Dip – This one’s a crowd pleaser! Not too pretty to look at, but super tasty. Pair with tortilla chips, fresh celery, or chunks of doughy bread. It can be made ahead, refrigerated, and baked before serving.

Olive Tapenade Three Ways – Three variations on a simple and delicious olive tapenade. My favorite is the sun-dried tomato tapenade. Serve with crackers or slices of baguette.

Asian Style Turkey Meatballs with Hoisin Peanut Sauce – An interesting twist on cocktail meatballs. Prepare ahead of time and reheat before serving. About 15-18 minutes in a 350 degrees oven should do the trick!

Tomatoes, Mozzarella, and Basil Pesto – A classic favorite! Serve with slices of baguette and let your guests construct their own little hors d’oeuvres.

Baked Brie – Fill with apricot preserves or your favorite type of jam. Fresh whole-berry cranberry sauce works well too!

Bacon Stuffed Mushrooms – Omit the bacon for a vegetarian alternative.

Shrimp with Spicy Cocktail Sauce – New Year’s Eve feels like the perfect night for shrimp cocktail! Make your own cocktail sauce and serve with a few wedges of lemon.

Crab-Stuffed Jalapeño Poppers – A fresh and elegant alternative to frozen jalapeño poppers! Certain to clear those sinuses.

Mini Jumbo Lump Crab Cakes with Chipotle Remoulade – My personal favorite of the bunch! Prepare the mini crab cakes exactly as directed for full-sized crab cakes, only smaller. Broil for about a minute less. Serve each bite-sized crab cake with a dollop or drizzle of the remoulade.

Blue Cows in a Blanket – While all your neighbors are serving Pigs in a Blanket, you can stand out with these Blue Cows in a Blanket!! Think mini Bacon Bleu Cheese Burgers wrapped in puff pastry! Ummm….YUM!

Apple Cinnamon Rangoons – I want to marry these little goodies and run away with them to spend our lives together in apple cinnamon bliss. (Don’t tell my husband!)

Spinach Dip with Fried Wonton Chips – A simple prepare-ahead dip. Serve in a bread bowl with chunks of bread for an even easier, and equally delicious, alternative.

Spanakopita – Recipe Coming Tomorrow!!

A Few Other Simple Ideas…

Pigs in a Blanket – People love ’em. Make your own honey mustard sauce by combining dijon mustard with honey, as desired. Or serve with a simple Sweet and Sour sauce made from ketchup, grape jelly, and a splash of Worchestershire sauce.

Dates wrapped in Bacon – I might be making these myself this year. Stuff the dates with goat cheese or bleu cheese, if desired. Wrap each date with a piece of bacon and secure with a toothpick. Bake for about 20 minutes in a 400 degrees oven, until bacon is crispy.

Dried Figs with Goat Cheese and Prosciutto – Easy as it sounds! Cut dried figs in half. Place a small piece of goat cheese on the cut side. Wrap with a piece of prosciutto

Assorted Cheese Tartlettes – A fun alternative to a traditional cheese platter. Purchase pre-made phyllo shells and fill with a variety of cheeses and other toppings. Bake in a 350 degrees oven for about 10 minutes before serving. Try Feta with Olive Tapenade and Pine Nuts, Gorgonzola with Poached Pears and Bacon, Brie with Dried Apricots and Almonds, or Cheddar with Ham and Apples.

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Post Christmas Recovery and Recap

Posted on December 28, 2010 by amydeline

Well, the big day has passed. The carefully wrapped gifts have been enthusiastically unwrapped. The cookies, pies and festive dinners have been prepared and consumed, with minimal leftovers to speak of. New toys have been put through their paces and new clothes have been worn and washed. Our house guests and house pets have all made their way home and all that’s left is to launder the sheets and towels. It was a beautiful holiday filled with laughter, love, and smiles.

And now, things are gradually returning to normal. We’re slowly reclaiming the house from the holidays, sweeping up the pine tree needles, and finding places to stash the new toys. As much as I thrive on the Christmas festivities, I’m looking forward to a bit of normalcy. I’m ready to pack away the cookie sheets for a while and get back to our normal day-to-day cooking and routines.

I must admit, I’ve been feeling a bit of post-holiday indulgence remorse. I ate way too many cookies and slices of eggnog pie “for the baby”, which I’m pretty sure went straight to my hips instead. The measly remainder of holiday cookies have been officially exiled from the house and I’m looking forward to some light, nutritious meals for the sake of my hips. But speaking of the baby, we found out yesterday morning that we are expecting our third boy! Looks like my husband just formed himself a foursome for golf!

I’ll be whipping up some healthy new recipes soon. But first, here’s a quick recap of some of the goodies we enjoyed with our holiday guests.

We started on Christmas Eve Eve (does that make sense?) with a request from my brother-in-law for my Steak Bordelaise Pizza. I’ve shared this recipe for you before, back in my Pizza Dragons and Chairs of Stock post. I guess you can say this is one of my signature dishes. It’s sort of a steak dinner on a pizza crust. This is definitely not your run of the mill pizza. My pizza traditionalist father would be reluctant to call it a pizza at all, but we’re all big fans of the dish around here.

On Christmas Eve, I cooked up a Chicken Parmigiana dinner, complete with spaghetti and toasty hot garlic bread. I’ve been cooking Chicken Parmigiana on Christmas Eve in this house for many years now, long before my husband and I were married and long before this house was our house. I’ll give the Chicken Parm it’s own post with a proper recipe soon, but for now, you can take a look back at my recipe for Eggplant Parmigiana. My Chicken Parm follows the same basic recipe, only substituting breaded thin-cut or pounded chicken breasts for the eggplant. It’s a delicious meal that can be almost fully prepared ahead of time. It’s definitely a satisfying crowd pleaser!

On Christmas, we started with two easy appetizers of Fresh Mozzarella and Tomatoes with Basil Pesto on Baguette and Shrimp with Spicy Cocktail Sauce. You can find my recipe for Basil Pesto back in my Toasted Caprese Sandwich post. For the shrimp, simply boil large de-veined shrimp for a few minutes until they curl and turn bright pink. Or, take the easy route, as I do, and buy a large bag of frozen, peeled, tail-on shrimp and allow them to defrost in the fridge overnight. Make a quick, delicious cocktail sauce by combining about a cup of ketchup with a healthy dose of horseradish (a few heaping tablespoons), a splash of Worchestershire Sauce, splash of Lemon Juice, and splash of Tabasco.

Our Christmas dinner featured Roasted Beef Tenderloin with two sauces. I trimmed and tied a 5 1/2 pound beef tenderloin, rubbed it with olive oil, generously sprinkled with salt and pepper, and roasted in a 425 degrees oven for about 45 minutes. Smaller roasts will cook quicker. On the side, I served a Horseradish Cream Sauce (made with sour cream, a generous amount of horseradish, dash of white wine vinegar, salt and pepper) and a Red Wine Mushroom Sauce, which was simply an adaptation of the Bordelaise Sauce used on my Steak Bordelaise Pizza; a little less wine, slightly less reduced, with sauteed mushrooms added at the end.

On the side, we enjoyed my Cheddar Garlic Biscuits, Spicy Utica Greens, Roasted Garlic Mashed Potatoes, and Roasted Brussel Sprouts with Bacon and Walnuts. Every bit was enjoyed. The brussel sprouts even managed to surprise a few apprehensive diners. For dessert, we enjoyed massive platters of cookies and Chocolate Eggnog Pudding Pie. Overall, it was a simple meal to pull off for a large group, which gave me plenty of downtime to enjoy with the kids and our guests.

It was another truly wonderful Christmas season, topped off by the revelation of our third baby boy! We are so very thankful for all of our blessings. Stay tuned for new recipes, coming up soon!

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Braised Short Ribs with Creamy Parmesan and Sun-Dried Tomato Polenta

Posted on December 2, 2010 by amydeline

Last weekend, I received a recipe request from my uncle. We were seated around a table at the Venus Restaurant, a little diner where my grandmother has breakfast each and every morning. Each day, my grandmother is joined by at least one, and sometimes many, of my aunts, uncles, and cousins. Whenever my family travels to Long Island, we’ve made it a routine to join the group at breakfast before we hit the road for home. I get the corned beef hash and eggs every time; eggs cooked over-hard, rye toast, and fries.

Well, this past weekend, as I was eating my corned beef  hash and eggs, my family was discussing some of their favorite recipes from this very blog. It thrills me to know that the people I love are enjoying my little work of culinary joy. We talked of gravies, soups, and macaroni and cheese. And then my Uncle Gene asked if I take requests. I absolutely take requests!! In fact, I love requests. His request was clear and precise; braised short ribs with polenta. My mouth watered at the thought. It didn’t take me more than a minute to formulate a plan.

Braising is a wonderfully simple technique which produces extraordinary results. During braising, meat is typically seared over high heat and then cooked slowly in a bit of liquid at a lower temperature. The slow cooking process breaks down the connective tissues of tougher cuts of meat, resulting in a very tender and flavorful result. As the meat cooks, the braising liquid reduces and thickens into a ready made sauce for your completed dish. Combine whatever liquids and seasonings strike your fancy. For the braising liquid in this dish, I chose to use a simple combination of beef stock and red wine, combined with accents of tomato paste, garlic, and onion. Perfection in simplicity.

My uncle requested polenta to accompany the braised short ribs. Polenta is, quite simply, boiled cornmeal. A basic polenta is made from yellow cornmeal, simmered in boiling water or stock until it’s smooth and thickened. To add a bit of rich creaminess to our polenta, I incorporated butter and cream at the end. The addition of parmesan cheese and sun-dried tomatoes makes this polenta the perfect partner to our tomato accented short rib sauce.

Braised Beef Short Ribs

Ingredients

  • 6 Beef Short Ribs
  • 3 Tbsp Olive Oil
  • 3 cloves Garlic, minced
  • 1/2 Onion, finely diced
  • 2 cups Beef Stock
  • 1 cup Red Wine
  • 1/4 cup Tomato Paste
  • Salt and Pepper

Directions

Preheat oven to 350 degrees. Heat olive oil in a large oven-safe pan over medium/medium-high heat. Season the short ribs with salt and pepper. Add the short ribs to the pan and cook for a minute or two on each side until nicely browned. Remove the short ribs from the pan and set aside. Reduce the heat to medium. Add the onion and garlic. Cook for 3-4 minutes until the onion is soft and golden. Add the red wine, beef stock and tomato paste. Whisk to combine. Bring to a simmer and allow the mixture cook for about 3-5 minutes. Place the short ribs in the liquid. (They will not be fully submerged.) Cover the pan and place it in the oven. Cook for about 2 hours.

After two hours, remove the pan from the oven. The meat will have pulled away from the bones. Remove the short ribs from the liquid and set aside. Discard any bones which have fallen away from the meat. Strain the sauce. Allow the sauce to sit for a couple minutes so that the excess fat will rise to the surface. Skim the excess fat off of the sauce. Taste and season with salt and pepper. If you desire a thicker sauce, pour the sauce into an uncovered saucepan and simmer until the sauce has reduced to your desired consistency.

Serves 2-3


Creamy Parmesan and Sun-Dried Tomato Polenta

Ingredients

  • 2 cups Water, divided
  • 1/2 cup Coarse-Ground Yellow Corn Meal
  • 1/4 tsp Salt
  • 2 Tbsp Butter
  • 1/3 cup Pecorino Romano or Parmigiano Reggiano Cheese, grated
  • 1/4 cup Light Cream
  • 1/3 cup sun-dried tomatoes, diced
  • Salt and Pepper

Directions

Bring 1 1/2 cups water to a boil. Meanwhile, in a small bowl, combine the remaining water, corn meal, and salt. Once the water is simmering, slowly stir in the cornmeal mixture until smooth. Continue stirring and cooking over low heat for a couple minutes until the mixture thickens. Cover and allow to cook over low heat for 5 more minutes. Stir in the butter, cheese, sun-dried tomatoes, and cream. Taste and adjust seasoning with salt and pepper.

Serves 2-4

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Home and Macaroni Beef Supper

Posted on November 29, 2010 by amydeline

I spent the week of Thanksgiving in my childhood home. It’s been a very long time since I spent that much time at home. My family and I slept in my childhood room, which no longer resembles my childhood room. Twenty or so years ago, I never would have imagined that someday I’d be a guest in that room, along with a husband, a dog, and two little kids, with another on the way. It seems like yesterday that I was sitting on my bright pink carpet playing with Barbies and negotiating self-serving Barbie clothes trades with my sisters. It’s funny how quickly time passes and life changes.

I am fortunate to have grown up in a beautiful, wooded area, steps away from a New York State Park and the Long Island Sound. As a child, my siblings and I spent endless hours biking through the park, walking along the boardwalk, collecting rocks and shells on the beach, and precariously frolicking on the jetty. As a teen, the park provided a quiet refuge, when I needed a break from life. A hour or so on the swings or a peaceful walk on the beach would set me right as rain. I loved growing up by that park and the beach.

Fortunately, a wave of unseasonably warm weather swept through Long Island earlier in the week, creating the perfect opportunity to spend a little time in the park with the boys. We played in the playground, watched ducks swim between the reeds, and gazed at the peaceful Long Island Sound. Our afternoon at the park gave me one more thing to add to my long list of things I’m thankful for.

During our week at home, we ate like we ate when I was a child. My family rarely ate food which could be called fancy or gourmet, by any stretch of the imagination. But it was always fresh, delicious, and comforting; spaghetti and meatballs, grilled steaks with baked potatoes, baked pasta dishes, and roasted meats.

During one of our nights at home, my dad made one of his favorite weeknight meals. It’s not a recipe which I remember from my childhood, but rather a newer recipe he’s discovered since I’ve been gone. Ironically, this new recipe comes from a 1972 edition of the Better Homes and Gardens ground meat cookbook. It’s hard to beat the classics!

I’ve never had Hamburger Helper, but I’d imagine that this dish is similar, except it’s completely homemade, without all of the preservatives and excess sodium in the boxed stuff. And though I’ve never made Hamburger Helper, I can’t imagine that it would be any simpler to make than this dish is. So, when you’re looking to make a quick meal out of that ground beef you’ve got in the freezer, make this instead. It’s called Macaroni Beef Supper. You’ve got to love a dish that calls itself a supper. I know I sure do!

Macaroni Beef Supper

Adapted from the Better Homes and Garden recipe for Macaroni Beef Supper

Ingredients

  • 1 1/2 pounds Ground Beef
  • 1 Onion, finely chopped (Click here for my photo guide on How to Chop an Onion)
  • 1 clove Garlic, minced
  • 1/2 cup Water
  • 2 8-ounce cans Tomato Sauce
  • 1 6-ounce can Sliced Mushrooms, drained (or substitute 2 cups Fresh Mushrooms, sliced)
  • 1 pound Pasta, cooked and drained*
  • 1 Tablespoon Vinegar
  • 1 teaspoon Salt
  • 1 teaspoon Chili Powder
  • 1 teaspoon Worchestershire Sauce
  • 1 1/4 cups American Cheese, chopped

*Slightly undercook the pasta, since it will have time to finish cooking with the other ingredients.

Directions

Cook the beef for a few minutes in a skillet over medium heat, using a spoon to break up the pieces. Add the onion and garlic. Continue cooking until the beef is fully cooked and the onion is tender.

Stir in the remaining ingredients, except the cheese.

Cover and simmer for 25 minutes. Stir in 1 cup of the cheese, until melted.

Sprinkle the remaining cheese on top and serve.

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Spaghetti and Meatballs in Homemade Tomato Sauce

Posted on October 21, 2010 by amydeline

My husband can’t sit down at an Italian restaurant without ordering Spaghetti and Meatballs. It could be the finest Italian restaurant with a menu dripping in tempting options and all he wants is Spaghetti and Meatballs, preferably with garlic bread. It’s truly one of his favorite meals and he craves it the way that I crave a good piece of dark chocolate or wedge of brie with baguette. So, when I decided to make this simple, classic dish for dinner yesterday, I knew he’d be thrilled.

My timing was impeccable. By the time my husband walked through the door, the sauce had been simmering away on the stove for three hours. The meatballs had been baked and added to the sauce. The garlic bread had been prepared. Our house was bursting with the warm, delicious aromas of tomatoes, garlic, and olive oil. Upon stepping into the house, out of the chilly autumn air, my husband took one breath before his eyes lit with joy. What are you cooking? I told him to take a guess. Spaghetti and Meatballs??? His reply was dripping with eager anticipation. I nodded. And garlic bread?? Yes, of course. And I could see him physically buzzing with excitement. Such joy from such a simple meal.

And in that moment, as he stood there, still removing his jacket and shoes, with a child-like grin on his face, it occurred to me that I could profit from this glee. Maybe I should ask for something. Perhaps those fuzzy winter boots I’ve had my eye on. Or a Mercedes E320! No, no! A pony! I’ve always wanted a pony. Yes, that’s what I would ask for.

Then, as fast as it arrived, the moment was gone. The kids began climbing his legs while the dog anxiously communicated his desire for a walk in his typical brutish manner. So, no pony for me. Though, my husband’s evident joy was sufficient reward.

During the hot summer months, when tomatoes have reached their glorious peak of flavor perfection, it would be a pity to use canned tomatoes in your sauce. (Click here for my Fresh Tomato Marinara Sauce recipe.) But, right about now, when tomatoes have become mealy and bland, you’d be silly to use anything other than canned tomatoes. Most canned veggies have a justifiably bad rep for being loaded with salt and drained of their nutrition. But, tomatoes may be one of the rare exceptions. I actually read an article once, which claimed that tomatoes may actually benefit in both flavor and nutrition (lycopene content) from the canning process. Just look for tomatoes which don’t contain extra sodium.

Both my sauce and meatball recipes are simple, classic preparations. No fancy ingredients or interesting twists. Just basic, delicious spaghetti and meatballs, cooked the way I remember from my childhood. The sauce is slow cooked for about 3 hours to allow a rich tomato flavor to develop. Onions, garlic, basil, parsley, and crushed red pepper provide just the right amount of seasoning. The meatballs are basic beef meatballs, blended with a bit of cheese and a few seasonings, then bound together with an egg and a touch of bread crumbs. You can use any type of ground beef or other ground meats in your meatballs, but as with hamburgers, the higher the fat content of the meat, the juicier and moister the resulting meatball will be.

Classic Slow-Cooked Pasta Sauce

Ingredients

  • 2 Onions, chopped
  • 6 cloves Garlic, smashed
  • 3-4 Tbsp Olive Oil
  • 3 28-ounce cans Crushed Tomatoes
  • 1 6-ounce can Tomato Paste
  • 1 6-ounce can Water
  • 5-6 sprigs Fresh Parsley, leaves only
  • 6-8 Basil Leaves, chiffonade
  • 2 Bay leaves
  • Salt and Crushed Red Pepper, as desired

Directions

Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and smashed garlic cloves. Cook for a few minutes until the onions are tender and translucent. Pour in the crushed tomatoes and tomato paste. Fill the tomato paste can with water and add to the saucepan. Stir in the fresh parsley leaves, basil, and bay leaves. Cook over low heat, partially covered, for about three hours, stirring occasionally. Taste and season with crushed red pepper and salt, as desired.

*This recipe makes a great big batch of sauce, perfect for leftovers or freezing!

Classic Baked Meatballs

Ingredients

  • 1 1/2 pounds Ground Beef
  • 1/2 cup Bread Crumbs
  • 2 Eggs
  • 1/3 cup Parmesan Cheese
  • 1/2 tsp Onion Powder
  • 1 tsp Garlic, minced
  • 1 tsp Salt
  • 1 Tbsp Dried Parsley
  • 1/2 tsp Crushed Red Pepper

Directions

Preheat oven to 400 degrees. Place all ingredients in a bowl. Use your hands to blend, until all ingredients are evenly combined. Using your hands, roll 12-15 meatballs with about 1 1/2″ diameter each. Place the meatballs in a baking dish and bake for 20-25 minutes until fully cooked. Set aside or add to the sauce as it cooks.

Makes 12-15 Meatballs

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Beef Stroganoff

Posted on September 29, 2010 by amydeline

My husband is a recovering picky eater. When we first met almost fifteen years ago, there was a lengthy list of things he wouldn’t eat. I nearly ended the relationship on the spot when I discovered he didn’t like bacon. Doesn’t like bacon??? Clearly, this was a cause for alarm. But, I stuck around. And as our relationship developed I learned more about his lifelong history as a picky eater. I giggled when his mom shared stories of ordering cheeseburger happy meals, sans the burger on the cheeseburger. I questioned his ability to eat a turkey sandwich with swiss cheese and mustard on whole wheat every single day, without exception. And I puzzled over the quantity of Sunny D he consumed. What in the world is Sunny D, anyway??

As a person who thrives on cooking and eating a wide variety of foods, I was flummoxed by his limited diet and long list of food biases. Thankfully, since the time we met fifteen years ago, he has greatly expanded his food repertoire. Not only does he eat bacon, he loves it. Burgers delight him. And he now eats a tuna sandwich for lunch every day instead of turkey and drinks real orange juice, made from real oranges. He still won’t eat Chinese food, or anything whose name or flavor profile slightly resembles Chinese food. And I’ve repeatedly failed to get him to appreciate duck. But, for the most part, he eats whatever I place in front of him. For that, I am thankful.

But during our early days, cooking for my picky mate was a bit more challenging. He had not yet grown to trust my cooking ability and I was not fully clear on what he would or wouldn’t eat. So, imagine my delight when I discovered that one of his favorite meals was Beef Stroganoff. That just so happened to be one of my very favorite meals. I was happy to make it for him. There are endless versions of this classic recipe floating around. My version is my memory’s adaptation of the recipe my mom used to make for our family. I’m not sure how it compares to my husband’s childhood memory of Beef Stroganoff, but he’s never complained. No matter how you make it, it’s hard to go wrong with tender bites of beef in a creamy sauce over buttered egg noodles. Perfect comfort food deliciousness.

Beef Stroganoff

Ingredients

  • 1.5 pounds Beef (Flank Steak, Sirloin, Bottom Round, Chuck Roast, etc.)
  • 5-6 Tbsp Olive Oil
  • 1 small Onion, chopped
  • 2 cups Mushrooms, sliced
  • 1/2 cup Flour
  • 1 1/2 cups Beef Stock
  • 2 Tbsp Worchestershire Sauce
  • 1 Tbsp Dijon Mustard
  • 3/4 cup Sour Cream
  • Salt and Pepper
  • 1 bag Wide Egg Noodles, cooked according to package directions
  • Butter, for noodles

Directions

To prepare the meat, cut the beef into small slices or chunks. Season with salt and pepper. Sprinkle the flour over the meat and toss so that each piece is evenly coated in flour. Set aside.

Heat a tablespoon or two of olive oil in a large skillet over medium heat. Add the onion and mushrooms. Cook for about 5-7 minutes, until the mushrooms and onions are tender. Remove the mushrooms and onions from the pan and set aside.

Add a few more tablespoons of oil to the pan, over medium heat. Add the beef in a single layer. Cook for a few minutes on each side, until the beef is browned and almost completely cooked through. (It will finish cooking as it simmers in the sauce.)

Add the beef stock to the pan and use a wooden spoon or whisk to scrape up the browned bits from the bottom of the pan. Bring the liquid to a simmer. Return the mushroom and onions to the pan and simmer for a few minutes. The sauce should begin to thicken.

Add the worchestershire sauce and mustard. Season with salt and pepper. Turn down the heat to low and add the sour cream. Stir until evenly combined. Taste and adjust seasoning as desired.

Serve over hot, buttered egg noodles.

Serves 4

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