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Asian-Style Turkey Meatball Sandwiches

Posted on December 16, 2010 by amydeline

I’m pretty sure I’m done with my holiday cookie baking for the year. Well, sort of. Ok, not really. I want to be done baking. I really do. I’ve softened more sticks of butter than I can count and my baking sheets are screaming for a break. The kids’ red wagon in the garage is overflowing with containers of cookies and chocolate confections, waiting to be sorted onto platters and into tins. By all accounts, I should be done. But then I keep thinking of just one more cookie I need to make this year. The current cookie nagging at me are those little buttery thumbprint cookies with marashino cherries. It may be my somewhat irrational pregnancy brain at work here, but I’m just not sure I can get through the season without those thumbprint cookies.

At the very least, I’m done baking for the next few days. I’ve still got a few more cookie recipes to share with you; Mexican Hot Chocolate Cookies, Sand Tarts, and two chocolatey treats. But I’m giving the baking sheets a brief rest as I move on to thinking about holiday parties!

This Saturday, I’ll be preparing the food for a friend’s holiday party. Though I’ve cooked for plenty of my own parties and brought dishes for potlucks, I’ve never actually cooked for someone else’s party. I am very excited for the opportunity. And she’s having my favorite kind of party to cook for; one with an all-hors d’oeuvres menu. I love hors d’oeuvres so much that my hubby and I skipped the full sit-down dinner route for our wedding and went with an all hors d’oeuvres extravaganza. It was an hors d’oeuvres dream come true. To me, there’s just nothing better than a perfect bite-sized package of flavor.

As excited as I am to be cooking for this party, I’m also nervous in a way I don’t usually feel about my own parties. There’s a different level of pressure in making the food for someone else’s soiree; an added self-imposed expectation that everything is perfect. As such, I’ve been doing test runs of each item on the menu; working out the final touches and fine-tuning the reheating procedures.

Earlier this week, I decided to test the Asian-Style Turkey Meatballs with Hoisin Peanut Sauce. They’ll be served as an hors d’oeuvres during the party, with party picks and a bowl of the dipping sauce. But, for the purpose of my test-run, I turned them into a dinner sandwich, complete with a soft, doughy bun and crisp broccoli slaw.

Not only does this recipe make a perfect bite-sized appetizer for your next gathering, it makes a very satisfying meal any night of the week. All components can be made ahead of time, then reheated and assembled later, making it a perfect option for your upcoming holiday celebrations or a tasty weeknight dinner!

Asian-Style Turkey Meatballs

Ingredients

  • 1 pound Ground Turkey
  • 2 Eggs
  • 3/4 – 1 cup Panko Bread Crumbs
  • 3 Green Onions, chopped
  • 2 teaspoons Garlic, minced
  • 1 Tablespoon Soy Sauce
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cayenne Pepper
  • Olive Oil, for baking pan

Directions

Preheat oven to 375 degrees. Wipe the bottom of a baking pan with a bit of olive oil. Combine all ingredients in a bowl. Mix together until well combined. If the mixture is too moist to roll, add additional bread crumbs, a little at a time. Roll small balls, about 1″ diameter, and place in an even layer in the baking pan. Bake for 20-25 minutes, until fully cooked.

If preparing ahead of time, refrigerate until serving. To reheat, bake for 15-18 minutes at 350 degrees.

Makes 25-30 cocktail-sized meatballs


Hoisin Peanut Sauce

Ingredients

  • 1 cup Hoisin Sauce
  • 1/4 cup Creamy Peanut Butter
  • 1/2 – 1 teaspoon Red Curry Paste (or Cayenne Pepper)
  • 2 Tablespoons Soy Sauce

Directions

Whisk together all ingredients until smooth. If preparing ahead of time, refrigerate until serving. The sauce will become thick when cooled. Warm for a few seconds in the microwave to loosen up the sauce before serving.


Broccoli Slaw

Ingredients

  • 1/3 cup Mayonnaise
  • 1 Tablespoon Rice Vinegar
  • 1 1/2 Tablespoon Sugar
  • 1 teaspoon Garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cayenne Pepper
  • 3 cups Broccoli Slaw Mix (Julienned Broccoli, Carrots, and Red Cabbage)

Directions

Combine mayonnaise, rice vinegar, sugar, garlic, salt, and cayenne until well blended. Add the broccoli slaw mix. Stir until combined. Cover and refrigerate for at least one hour, stirring occasionally to distribute the dressing.

 

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Rainbow Cookies

Posted on December 15, 2010 by amydeline

So many family events and special occasions in my life have ended with a great big tray of Italian cookies. You know, those huge colorful platters of pink butter cookies, green butter cookies, butter cookies with cherries, butter cookies with sprinkles, butter cookies dipped in chocolate and butter cookies with jam. And mixed within all of those buttery sweets would be a handful of the premium cookies; the Florentines, the Pirouettes filled with chocolate, and my favorite of all, the Rainbow Cookies. I just love those sweet, little cakey confections.

I can still feel a bit of that panic I felt every time the cookie platter was placed on the table; waiting for the moment when it was appropriate to begin serving myself; worried that the prized gems of the cookie platter would be scooped up before I got my turn at the platter. As I pretended to be engaged in conversation, I watched that cookie platter with eagle eyes for the signal that dessert was officially served. Then, I’d swoop in and gobble up a few of those delectable Rainbow Cookies before anyone knew they were there. Even now, I still feel a possessive panic in the presence of those cookies.

My grocery store sells little plastic containers of Rainbow cookies for a king’s ransom. Every so often, I pick up a container and selfishly hoard them for myself. I just can’t seem to lose that fear that there won’t be enough for me. I’ve been meaning to try my hand at making these beloved cookies for ages and decided that this would finally be the year. After a few initial set-backs, including an epic battle against some Nut Lace cookies, another snow storm, and a broken glass bowl of melted butter on my kitchen floor, I finally managed to whip up a batch of these tasty goodies. The good news is that, as long as you slow down and don’t try to rush the process, these cookies are quite manageable to make and oh, so delicious!

When I began my search for a Rainbow Cookie recipe, I quickly discovered that nearly every source listed practically identical recipes. Apparently, the recipe is fairly standard. The variations were minor, basically addressing the quantity of butter, the length of time to let the layers chill, and the flavor of jam between the layers. I took the middle ground at each decision point and the cookies worked out perfectly.

Rainbow Cookies

Adapted from Gourmet Magazine’s Rainbow Cookies

Ingredients

  • 4 Eggs, separated
  • 1 8-ounce can Almond Paste
  • 1 cup Sugar
  • 2 1/2 sticks Butter
  • 1 teaspoon Almond Extract
  • 2 cups Flour
  • 1/4 teaspoon Salt
  • Green Food Coloring
  • Red Food Coloring
  • 1 12-ounce jar Seedless Raspberry Jam
  • 12 ounces Semi-sweet Chocolate Chips
  • Chocolate Sprinkles (optional)

Directions

Preheat oven to 350 degrees.

Grease three 13×9 inch baking pans with vegetable shortening.* Line each baking pan with parchment paper, slightly extending the paper on two ends.** Grease the paper with vegetable shortening.

Place the four egg whites into a clean bowl. Beat with an electric mixer until stiff peaks form. Set aside.

Use a fork to break up the almond paste into smaller pieces. Combine the almond paste and sugar in a food processor and grind until no lumps appear.

Transfer the almond mixture to a large bowl. Add the butter and beat until well combined. Add the egg yolks and almond extract and beat until blended. Beat in the flour and salt. The dough will be quite thick.

Stir one third of the beaten egg whites into the dough. This will slightly lighten the mixture. Then, fold in the remaining egg whites until well blended.

Divide the dough into three equal portions. Use the food coloring to color one portion red and another portion green. The remaining portion will remain uncolored.

Use a spatula to spread each portion of dough into the three prepared baking pans.

Bake on the middle rack of your oven for 7-10 minutes, until the cakes are set and the edges just begin to turn golden.

While the cake is still hot, use a knife to loosen the edges. Then, carefully invert the cakes onto cooling racks. Cool completely.

Once cool, carefully move the green layer onto a baking sheet lined with parchment paper. Spread 1/2 of the jam over the green layer. Place the white layer over the jam, then spread the remaining jam on top. Top with the red layer.

Place a piece of parchment paper over the top of the red layer. Then, weight down the layers with a cutting board or another baking sheet and refrigerate for about 5 hours.

Remove from the fridge and trim the edges to create an even rectangle.

Melt half of the chocolate and spread it over the pink layer. Scatter chocolate sprinkles into the melted chocolate, if desired. Refrigerate for at least 30 minutes, until the chocolate is firm. Then, flip the layers over, melt the remaining chocolate, and spread over the green layer. Refrigerate until the chocolate is firm.

To cut, allow the chocolate to come to room temperature. Then, cut into small rectangles or diamonds.

Makes about 4 dozen

*Baking all three layers at once will save you time. If you don’t have three baking pans, use disposable aluminum pans. This will also make your clean up easier!

**For safety reasons, do not allow too much extra paper to overhang the pans; just enough to help you lift and remove the cakes once they’re cooked.

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Gideon’s Peanut Butter Fudge

Posted on December 11, 2010 by amydeline

When I was younger, my family had an Irish Wolfhound as a pet. For those of you who are unfamiliar with the Irish Wolfhound breed, they are, on average, the tallest breed of dog. They are the size of small pony, with the most gentle, protective, and obedient personalities. Our Irish Wolfhound’s name was Gideon, named for the angel, Gideon, in the 1985 movie, One Magic Christmas. Sadly, as with many large dog breeds, their lifespan is not long and we lost him long before anyone was ready. It was an honor to have Gideon in our lives.

My siblings and I remember the day our family first met Gideon. He was a few months old at that point. The breeder, an older woman, had initially planned on keeping him, but quickly realized she didn’t have the stamina for another pony-sized puppy. As my parents and the breeder sat inside to discuss the purchase details, my siblings and I were send outside to play with the ‘puppy’. This ‘puppy’ was already the size of a full grown German Shepherd with all of the energy of an 8-week-old Labrador. He wanted nothing more than to romp around that yard and tackle me and my sisters. We shrieked and screamed and laughed.  And when the negotiations were complete, we took our new puppy home.

But this post isn’t really about Gideon. It’s about Gideon’s fudge. My mom has been making this fudge at Christmastime for as long as I can remember. Each year, she’d make a two-pound batch of the fudge, package it in a tin or plastic container, and place the fudge on a counter, along with the other annual Christmas goodies. Well, Gideon’s head was easily counter-height, a fact we too often forgot. You can imagine what happens next. My family arrived home one day to find Gideon, lying on the living room floor, moaning as his stomach furiously growled. It didn’t take long to find the empty container of peanut butter fudge. Thankfully, a call to the veterinary poison control center assured us that a dog his size would need to consume at least nine pounds of the chocolate-glazed peanut butter fudge to be in any real trouble. His bellyache eventually subsided and we all learned a valuable lesson about safe places to store food.

The origin of this recipe has long been forgotten, but to us, it will always be Gideon’s fudge. I’ve doubled the original recipe, since what are you going to do with an open can of undiluted evaporated milk anyway?? Otherwise, the recipe is the same as the fudge Gideon enjoyed years ago. It’s amazingly simple to put together and makes a great addition to any holiday treat collection. Store in an airtight container in a high place, safe from dogs, who will find the scent irresistible.

One more little note… I haven’t tried it yet, but I suspect this recipe would easily make a nice chocolate fudge by substituting chocolate chips for the peanut butter chips.

Gideon’s Peanut Butter Fudge

Ingredients

  • 3 1/3 cups Sugar
  • 1 1/3 cups Undiluted Evaporated Milk
  • 4 Tablespoons Butter
  • 1 teaspoon Salt
  • 4 cups Mini Marshmallows
  • 3 cups Peanut Butter Chips
  • 2 teaspoons Vanilla
  • 2 cups Chocolate Chips

Directions

Lightly butter two 8×8 inch baking dishes or one 13×9 baking dish. Combine sugar, milk, butter, and salt in pan over medium heat. Bring to a full boil. Cook 4-5 minutes, stirring constantly. Reduce heat to medium-low if the mixture bubbles up too vigorously. Remove from heat. Stir in the marshmallows, peanut butter chips, and vanilla until melted. Pour the fudge into the baking dish(es) and cool completely at room temperature. Slowly melt the chocolate chips in the microwave or over a double-boiler. Pour the melted chocolate over the fudge. Refrigerate until firm. Remove the fudge from the baking dish and cut into small squares. Store in an airtight container in a cool place.

Makes 4 pounds


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Choco-Cherry-Coconut Bars

Posted on December 10, 2010 by amydeline

We’re still working on building our Christmas cookie collection over here. Shamefully, I think I’m eating as many cookies as I’m saving for cookie platters. I have a sneaking suspicion that my weigh-in at my next prenatal appointment is going to be a shocker. Do you think I can blame it on the baby?? A wild holiday growth spurt, perhaps?

Though I may be taste-testing an excess of these holiday goodies, I’ve got to say they’re being thoroughly enjoyed. And if you’re going to indulge in holiday treats, these next cookies make it worth it! This recipe comes from my mom, whose recipe card notes that it originally came from a package of Durkee coconut. I’m not sure Durkee even makes coconut anymore, but my family has been making these delicious cookie bars for as long as I can remember. How can you go wrong with a mix of chocolate, cherries, and coconut? The best part is that these are cookie bars, which means you just press the dough into a baking dish, bake, and slice. No floured tables, no rolling, no cookie-cutting, no decorating. This is my kind of simple recipe!

I made a few tiny adjustments to the recipe, mostly related to the quantities of the fillings and the baking time. The original recipe also calls for chopped walnuts, which I omitted since one of my cookies recipients is allergic to nuts. If nut-allergies aren’t an issue in your home, go ahead and throw in about a half-cup of chopped walnuts! Finally, I like using a disposable aluminum baking dish for this recipe, since it gives you a little more flexibility in popping out the baked dough for slicing.

Choco-Cherry-Coconut Bars

Ingredients

  • 2 1/2 cups Flour
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoon Baking Powder
  • 2 sticks Butter, softened
  • 1 1/2 cups Sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • 3/4 cup Chocolate Chips
  • 3/4 cup Sweetened Flaked Coconut
  • 1/2 cup Marashino Cherries, chopped

Directions

Preheat oven to 375 degrees. Grease a 13×9 inch baking dish with vegetable shortening. In a bowl, combine the flour, salt, and baking powder. Set aside. In another bowl, beat together the butter and sugar until creamy. Add the egg and vanilla and beat for another minute or two, until well-blended. Gradually blend in the flour mixture. Stir in the chocolate chips, coconut, and cherries. Press the mixture into the prepared baking dish in an even layer. Bake for 30-35 minutes. Allow to cool completely in the baking dish. Then, carefully invert over a cutting board. Make 4 cuts lengthwise and 8 cuts across to form 32 cookie bars.

Makes 32 Cookie Bars


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Santa’s Favorite Cookie – Pfeffernussen

Posted on December 8, 2010 by amydeline

According to my father, Pfeffernüsse are Santa’s favorite cookies. As children, we took this statement to be truth, without question. Even now, though I’m grown, and have long understood that Santa exists more in spirit than in flesh, I still believe that Pfeffernüsse are Santa’s favorite cookie.

Christmas was always a magical time for me. I held on to my belief in Santa for longer than most children and cried tears of true grief when I discovered the truth. And though I felt briefly, but truly, heartbroken the year I found out about Santa, I am thankful to my parents for the magic they added to the holiday. As a parent, I am conscious about instilling an understanding of the true meaning of Christmas in my children. But, as much as I want them to understand the theological significance of the day, I yearn for them to feel the same swell of excitement I felt as a child on Christmas morning.

My first Christmas, post-Santa, was just as special, but for entirely different reasons. As the oldest of my siblings, I became the first to learn of and share in the traditions which made our Christmas so special. I giggled as my dad climbed up to the attic with jingle bells in hand, to stomp around in Santa fashion. I held my breath as I tiptoed upstairs with my mom to help gather the wrapped gifts from Santa. I enjoyed sips of my dad’s Christmas Eve eggnog. And best of all, once my siblings were sound asleep, I was allowed to sneak downstairs to help my parents decorate the tree.

The tradition of decorating the tree on Christmas Eve was my most favorite tradition of all. Weeks before Christmas, my family would select our tree. The tree would then wait outside until Christmas Eve, at which point, my father would set the tree in the stand and string it with lights. That was it. My siblings and I would go to bed, convinced we heard Santa on the rooftop, just as we drifted off with visions of sugar plums dancing in our heads. In the morning, we’d awake to a brilliant, fully-decorated tree, in a living room magically filled with gifts. By all appearances, Santa had come during the night, winked his eyes, and transformed our living room into a Christmas vision. There was nothing like that moment, peering down the stairs to see the tree, fully adorned, for the very first time on Christmas morning.

As much as the memories of that tradition fill me with joy, I’ve been reluctant to begin it with my own family. I just don’t have the self-control necessary to wait until Christmas Eve to put up our tree. My compromise with this issue has been to set up a small undecorated tree on our kitchen table, near our plate of Santa’s cookies, for Santa to decorate each year. And though I suspect that pfeffernüsse was more of my father’s favorite cookie than Santa’s, you can bet there will be some pfeffernüsse on that plate for Santa.

This was my first time making pfeffernüsse, which are a peppery German cookie, so I turned to a reliable source for cookie recipes; Martha Stewart. I made her recipe as written and it was fantastic. No alterations required. The dough comes together easily and the flavors are exactly as I remember. I’m certain that my dad (my childhood Santa) will enjoy tasting these delicious cookies.

Santa’s Favorite Pfeffernüsse

Slightly adapted from Martha Stewart’s Pfeffernussen

Ingredients

  • 2 1/4 cups Flour
  • 3/4 teaspoon Cinnamon
  • 1/2 teaspoon Allspice
  • 1/4 teaspoon Ground Black Pepper
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Baking Soda
  • 1 stick Butter, softened
  • 3/4 cup Light Brown Sugar
  • 1/4 cup Molasses
  • 1 Egg
  • 1/2 teaspoon Vanilla Extract
  • 1 cup Confectioner’s Sugar

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Combine the flour, cinnamon, allspice, pepper, cloves, nutmeg, and baking soda in a bowl. Set aside. In another bowl, beat together the butter, sugar, and molasses until creamy. Add the egg and vanilla. Beat for another minute or two until well-blended. Gradually blend in the flour mixture until a smooth dough forms. Pinch off pieces of the dough and roll balls, about 1″ in diameter. Place the balls on the lined baking sheet, about an inch or so apart. Bake for about 15 minutes, until the cookies are golden and slightly cracked. Allow to cool for 10 minutes. Place the confectioner’s sugar in a container. In small batches, gently toss the cooled cookies in the sugar. Allow to cool completely before storing in an airtight container.

Makes 2-3 Dozen

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(Uncle) Jackaroni and Cheese

Posted on December 3, 2010 by amydeline

When it comes to food, my Uncle Jack has, what you may call, refined tastes. Though he enjoys reading this blog, he’d be the first to admit that most of my dishes are not his cup of tea. Where I like my grilled cheese sandwiches with brie on ciabatta, he’s more of an American cheese on white bread kind of guy. Where I’d chose a lamb burger with tzatziki sauce, he’d order the hot dog with ketchup. Where I drool over steak smothered in bordelaise sauce with caramelized onions, he’d pick a meatloaf and mashed potatoes any day!

So, after seeing my Uncle Jack this past weekend, I decided to make a basic macaroni and cheese in his honor; a Jackaroni and Cheese, if you will. It would need to be simple, uncomplicated, and free of fancy embellishments; just a basic, delicious mac and cheese. This left me to carefully ponder my cheese selection; perhaps classic American cheese or even melty Velveeta. And then, as I was walking towards the cheese section of my grocery store, I encountered a display which settled the matter; a display for a Wisconsin cheddar cheese called Jack’s Favorite. Seriously?? Could the answer have been any more clear?? A classic Wisconsin cheddar it would be!

Once I’d settled on a cheddar cheese sauce, the rest of the dish quickly fell into place. I’d add a little chopped ham for a classic Ham and Cheese Sandwich kind of feel. A bit of cream cheese adds a nice smooth texture to any mac and cheese. Finally, I’d top the ‘ronis with good ole American cheese and a bit of bread crumbs for crunch. I used Panko bread crumbs, since it’s what I had on hand. But, something tells me that my Uncle Jack might like it with crumbled corn flakes too!

This recipe is another simple little twist on my other macaroni and cheese recipes. (Check out my Spicy Bacon Mac and Cheese or my Italian Mac and Cheese.) The recipe starts with 2 cups of milk, thickened with a roux made up 3 tablespoons butter and 3 tablespoons flour. Then, we simply mix in our desired cheeses and seasonings and combine with our pasta of choice. Easy as that.

The main differences in this recipe are due to the baking step. It’s been my experience that when you add hot macaroni to hot sauce, the macaroni will drink up the sauce during the baking time, leaving you with a tasty, but sauceless, mac and cheese. I like a creamy macaroni and cheese. Allowing the pasta and sauce to cool slightly, before combining and baking, seems to be the key to maintaining a creamy sauce.

Jackaroni and Cheese

Baked Ham and Cheese ‘Ronis

Ingredients

  • 1 pound Pasta, cooked according to package directions
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 2 cups Milk (skim would be fine)
  • 1/2 bar (4 ounces) Cream Cheese
  • 1 1/2 cups Cheddar Cheese, shredded
  • 1/2 cup Ham, chopped
  • Salt and Pepper
  • 6 slices American Cheese
  • 1/2 cup Bread Crumbs or Crumbled Corn Flakes

Directions

Preheat oven to 350 degrees. Cook the pasta according to package directions. Strain, rinse with cool water and set aside to cool. In a saucepan, combine butter and flour over medium heat. Cook for a couple minutes, until it forms a thin paste-like consistency. Add the milk and whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the milk thickens. Turn the heat down to low and add the cheese. Stir until the cheese has melted into the sauce. Season with salt and pepper, to taste. Stir in the ham. Allow the sauce to cool slightly, whisking occasionally to prevent a skin from forming. Pour the pasta into the sauce and toss to combine. Pour the mixture into a 13×9 inch baking dish. Top with the slices of American cheese. Sprinkle the bread crumbs on top. Bake for 25-30 minutes until heated through and the top is golden brown.

Serves 6-8


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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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It’s Officially Christmas Season!!!

Posted on November 28, 2010 by amydeline

I’m back! After a few days of celebrating with family and visiting with friends, we’ve made our way back to our cold and snowy home. It’s nice to be home.

Thanksgiving morning was spent snuggled on the couch, under a blanket with the boys, while my Dad took his place in the big, green recliner. As the rest of the family slept, we tuned in to watch the Macy’s Thanksgiving Day parade. I enjoyed each musical performance, as my Daddo predictably ranted about how the parade has been taken over by Broadway. The kids watched with wide eyes, as the unimaginably large Spongebob and Spiderman balloons made their way between the buildings and they danced along when the music moved them. And then, the moment we were all waiting for arrived. Santa made his way down 34th street. The Christmas season has officially begun.

I’ve mentioned my intense love of the Christmas season before. My anticipation for the entire season is so overwhelming that I physically ache with impatience. It’s beyond the point of normal Christmas spirit. It’s taken all of my self-control to restrain the Christmas in me up to this point. But, now that we’ve seen Santa in the parade, we can officially begin celebrating without shame. It’s time for twinkling lights and glittery ornaments, fresh baked cookies and holiday menu planning, gift wrapping and ribbon tying. Break out the silver bells. This girl is ready to ring in the season!

While the children ran around causing mischief in my childhood home, my dad and I began the holiday countdown by watching a nearly constant marathon of perfectly corny Hallmark Christmas movies. We laughed and we cried at the stories of angels, love, and Christmas miracles. During the commercial breaks, I completed my holiday shopping online, snuggled under a blanket with a cup of hot cocoa in hand and a warm crackling fire burning to my side. It was the perfect way to begin the season.

Thanksgiving dinner at my Grammy’s was predictably delicious. We enjoyed our traditional feast of antipasto, fruit cocktail, stuffed shells, a full turkey dinner, and bountiful dessert buffet. We all left thankful for the delicious meal and quality time spent with family.

New recipes coming up tomorrow and stay tuned for the first Christmas cookie of the season! But for now, take a look back at my Four Variations on Thanksgiving Leftovers for a few ideas on how to finish up the turkey day leftovers filling up your fridge.

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Lemon-Ginger Sugar Cookies

Posted on November 24, 2010 by amydeline

Earlier this month, we cooked up a full Thanksgiving feast, complete with all of the fixings. Then, we lived on various incarnations of the leftovers for three days straight. Interestingly enough, I won’t be cooking a single thing on Thanksgiving day. My family and I will be celebrating the day at my Grammy and Poppa’s house, along with my parents, aunts, uncles, and cousins. My Grammy’s Thanksgiving day feast is always a bountiful spread to be thankful for, so I’m certain we’ll leave with happy bellies.

For as long as I know, it’s been my Grammy’s tradition to prepare the entire feast, from the antipasto platter to the baked pasta dish to the turkey with all its fixings, right down to the dessert buffet. It’s her holiday. But, recently, my Grammy had surgery on her hand which has made normal day-to-day tasks a challenge. So, a couple weeks ago, I called my Grammy and offered her some Thanksgiving help. I offered to make the stuffing or the mashed potatoes or the sweet potatoes, cranberry sauce, or veggies. Whatever she needed, I’d make it all. But, my offer was politely refused. She’d already made her plans.

After a bit of insisting and offering to bring every dish I could think of, my Grammy finally had a request. How about you make the turkey cutout cookies, she said. They are a tradition and I’m not sure my hand is up to rolling out the dough. I paused. It was a long pause. And then I reluctantly agreed. How could I say no?

But the truth is that I loath making cutout cookies. Yes, my feelings about cutout cookies are that strong. I derive no joy from the process of flouring and rolling and cutting and baking, repeating this process again and again until all of the dough is used. Don’t get me wrong… I love baking. And cookies are no exception. But cutout cookies do nothing for me. I find the labor involved to be tedious and the result surprisingly underwhelming.

The decorating process provides no more satisfaction to me than the baking. In another life, I’d probably relish in the decorating, give my crafty side free reign to play and enjoy creating intricate designs with royal icing. But my current circumstances, constantly flocked by two busy little boys, makes tending to the details of decorating a challenge. Most activities are a rush against the clock, racing between naps, tantrums, short attention spans and doctor’s appointments. Time for attention to detail is not currently a part of my life. But that’s a tiny price to pay for the great joys of my little family.

Making cutout cookies was not exactly on the top of the list of ways I would have liked to help. But, how could I say no to this one simple request? And so I agreed. I love cooking with the kids and this task was right up their alley, so we turned it into a family affair. They were more than happy to help with the mixing, rolling, and cutting. We started with a basic recipe for sugar cookies from Martha Stewart and jazzed it up with a bit of lemon and ginger. My little quality control experts certainly approved.

Just as Christmas isn’t really about the gifts, Thanksgiving is not truly about the food. It’s a joy to be able to contribute a small, traditional part of our Thanksgiving feast. But, the day isn’t about turkey cookies, stuffing, or pies. It’s about family, friends, and love. It’s about good health, a warm house, and the ability to spend the day with loved ones. It’s about the love which exponentially multiplies as our family grows. We have so much to be thankful for.

And so tomorrow, as I sit down with my loved ones, to stuff myself with Thanksgiving goodies, I will pause for a moment and raise my glass of sparkling grape juice in thanks for all of my blessings; for my loving husband, precious children, and the new life growing inside me; for a comfortable home with a big, full fridge, our over-sized yellow lab, and the most comfortable bed I can imagine; for my siblings and sibling-in-laws, my friends, and all of my family; for my collection of reliable cookware and the ability to use it; and for chocolate, cheese, and spicy food. For all of these things and more, I am infinitely thankful.

Lemon Ginger Sugar Cookies

Adapted from Martha Stewart’s recipe for Sugar Cookies

Ingredients

  • 2 sticks Unsalted Butter, softened
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 4 cups Flour
  • 1/2 tsp Ginger
  • 1/2 tsp Salt
  • 1 tsp Baking Powder

Directions

In a mixing bowl, beat together the butter and sugar until creamy. Add the eggs, lemon juice, and vanilla extract. Beat for another minute or two, until well blended. In a separate bowl, combine the flour, ginger, salt, and baking powder. Gradually incorporate the dry mixture into the wet mixture until a thick dough forms. Split the dough in half and form to balls. Flatten into disks and wrap each disk in plastic wrap. Refrigerate for at least an hour.

Preheat oven to 325 degrees.

Once the dough is chilled, use a rolling pin to roll it out onto a well floured surface to about 1/4 inch thickness. The dough may need a couple minutes to warm up to a rollable consistency. Use a cookie cutter to cut, as desired. The remaining scraps can be formed into a ball and rolled out again, until all of the dough has been used. Place the cut cookies onto a baking sheet and bake for 15-18 minutes. Cool completely before icing.

Decorating the Cookies with Royal Icing

I’d be lying if I claimed to be any sort of royal icing expert. Truth is that, prior to today, I’ve probably only used it one or two other times; certainly not enough to lay out any expert guides for you. Fortunately, there are some wonderful existing guides to making and decorating with royal icing. My favorite step by step guide comes from Annie’s Eats. She lays out a clear visual for preparing and using royal icing. Click here for Annie’s guide to royal icing.

The royal icing recipe calls for Meringue Powder. If you are unable to find this ingredient in your grocery store, check the baking section of your local craft store. Allow yourself a big block of time and multiple Oops cookies. And don’t worry… the messy looking cookies taste just as good. Decorating with royal icing takes a little time, but it’s easy to get pleasing results, even for a harried royal icing novice such as myself.

Wishing you all a most Happy Thanksgiving! I am thankful for you!

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Posted in Baking, Cookies, Cooking with Kids, Desserts, Food, Recipes and tagged , , , , , , , , , , . Bookmark the permalink.
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