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Super Simple Side Dish – Mediterranean CousCous

Posted on January 26, 2011 by amydeline

Life has left little time for blogging these past few days. Between normal day-to-day business, specialist visits for our ill dog, normal prenatal exams, and a fierce stomach bug which put myself and my family under siege, we’ve been scrambling just to keep up with the basics around here.

I’ve got a few new recipes lined up to post once things settle down for a moment, but for today we’re keeping it extra simple. I’ve got a super quick side dish, with a great amount of flavor and appeal. We decided to roast a few sausages for dinner last night. Is it weird that after a day of consuming nothing but peanut butter toast and ginger tea, all I was craving was spicy Italian sausage?? Perhaps not the wisest first dinner post-stomach bug, but the pregnancy brain is stubborn. I needed a quick, easy side dish to go along with the sausage. Pulling a few items out of the pantry and fridge, I came up with this Mediterranean-inspired couscous. Simple, delicious, and ready-to-eat in under 10 minutes.

Mediterranean Couscous

Ingredients

  • 2 cups Plain Couscous, prepared according to package directions in lightly salted water
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic or White Balsamic Vinegar
  • 1/4 cup Feta Cheese, crumbled
  • 1/4 cup Greek Olives, Kalamata or oil-cured
  • 1/8 cup Sun-Dried Tomatoes, sliced
  • 2 Tablespoons Fresh Parsley
  • Salt and Pepper

Directions

Drizzle olive oil and balsamic vinegar over the cooked couscous. Stir until well combined. Stir in the feta cheese crumbles, olives, tomatoes, and parsley. Season with salt and pepper. Serve warm or at room temperature.

Serves 4

2 Comments

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Broiled Flank Steak with Pomegranate-Balsamic Reduction

Posted on January 21, 2011 by amydeline

Our garbage disposal threw its hands up and surrendered to the land of broken appliances. We fought it for awhile, clinging to the hope that our dear friend would stay with us. But, its conviction was strong and we’ve had to say goodbye. It’s funny, because I never had a garbage disposal growing up, yet I’ve somehow become so very attached to the one in our home that I hardly know how to function in the kitchen without it. A new, super monster of a disposal is waiting to be installed, but in the mean time, we’ve been learning to throw our scraps in the garbage.

No one has benefited more from the broken garbage disposal than our giant labrador disposal. We do not feed him people food. No, he just helps himself. And so, during he night, while the rest of the family is sleeping, our labrador sticks his giant head into the garbage bag and enjoys a midnight snack. His most recent snack included tender pieces of broiled flank steak drizzled with a pomegranate balsamic reduction and served with garlic-sauteed broccoletti and roasted sweet potato wedges. He greeted me in the morning with the enthusiastic tail wags of gratitude.

Interested in pleasing your canine friend? Here’s how it’s done…

P.S. Humans will also enjoy this tasty meal.

Broiled Flank Steak with Pomegranate Balsamic Reduction

Ingredients

  • 1 Flank Steak (about a pound)
  • Salt and Pepper
  • 3/4 cup Pomegranate Juice
  • 1/2 cup Balsamic Vinegar

Directions

Preheat broiler. Season the steak with a generous amount of salt and pepper. Place it on a baking sheet and broil a few inches below the broiler, for 10-15 minutes, depending on your desired doneness. Allow the steak to rest for 5-10 minutes before slicing.

For the reduction, combine pomegranate juice and balsamic vinegar in a saucepan. Bring to a boil. Continue boiling until the mixture has reduced by 3/4. Spoon the warm reduction sauce over your cooked slices of steak.

Garlic Sauteed Broccoletti

Ingredients

  • 1 large bunch of Broccoletti (or broccolini, rapini, rappi, broccoli rabe)
  • 3 Tablespoons Olive Oil
  • 2 teaspoons Garlic, minced
  • Salt and Pepper

Directions

Bring a large pot of water to a boil. Insert the broccoletti and simmer for 3-4 minutes. Strain. In a large pan, heat olive oil over medium heat. Add the minced garlic and cook for about 2 minutes. Add the broccoletti to the pan and toss in the olive oil and garlic. Season with salt and pepper.

Roasted Sweet Potato Wedges

Ingredients

  • 3 large Sweet Potatoes
  • Olive Oil
  • Cajun Seasoning

Directions

Preheat oven to 425 degrees. Thoroughly wash the sweet potatoes and cut in half across the middle. Place in a microwave safe bowl and cover with plastic wrap. Microwave for about 5 minutes. The potatoes should still be quite firm at this point. (Microwaving the potatoes for a few minutes will help to reduce the roasting time and makes the potatoes softer and safer to slice into wedges.) Allow the potatoes to cook for a minute, then slice each potato half into wedges. Toss the wedges in olive oil until well coated and season with cajun seasoning. Arrange the wedges in a single layer on a large baking sheet and bake for about 30-35 minutes, until tender and lightly browned.

Serves 4 Humans (with enough leftovers for one large dog)




4 Comments

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Pan-fried Tilapia with Grapefuit and Shaved Leeks

Posted on January 19, 2011 by amydeline

I bought a grapefruit a few days ago. Not sure exactly why. I don’t think I’ve ever actually purchased a grapefruit before and the last time I remember tasting one, it certainly wasn’t high on my list of favorite citrus fruits. It may have been seeing Natalie Portman sit down to enjoy a particularly pink grapefruit during an early scene in Black Swan. Perhaps if I eat a grapefruit, I will instantly transform into a lean and graceful prima ballerina too??

I’m starting to see the significance of subtle advertisements placed throughout movies and television shows. I suspect that Sunkist had a sneaky hand in this.

So, I’ve had this grapefruit sitting on my counter for a few days. I think I imagined that I was going to crack it open at breakfast one morning and dive in with a spoon, perhaps with a poached egg on the side, ballerina style. But, morning after morning, I glanced at that grapefruit and then reached for my Frosted Mini Wheats instead. Ultimately, I figured I should do something with the large, lonely citrus. After rooting through the freezer and locating a few frozen Tilapia fillets, I developed a plan.

I’d combine the sweet and bitter grapefruit segments with thinly sliced, mild-tasting leeks in a Honey-Dijon vinaigrette and serve over a simple pan-fried Tilapia fillet. A mound of quick-cooking cous cous completes the meal. You can thinly slice the leeks using a sharp knife or shave them with a mandoline. This recipe can easily be adapted for other types of fish or seafood. Simply adjust the cooking time based on the thickness of your fish.

Somehow, the combination of flavors, textures and temperatures in this dish managed to magically transform the grapefruit into a very welcome guest on my plate. Still not sure I’d ever enjoy sitting down for breakfast with half a grapefruit and a spoon. But I’d definitely invite a grapefruit to this dish again. Heck, I was never cut out to be a ballerina anyway!

Pan-fried Tilapia with a Melange of Grapefruit and Shaved Leeks

Ingredients

For the Fish:

  • 4 Tilapia Fillets
  • Salt and Pepper
  • 1/2 cup Flour
  • Olive Oil

For the Grapefruit and Leek Melange

  • 1 large Grapefruit, segmented*
  • 1 Leek, halved and thinly sliced or shaved**
  • 1/8 cup Apple Cider Vinegar
  • 1/4 cup Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Honey
  • 2 teaspoons Dijon Mustard
  • Salt and Pepper

To Serve

  • 2 cups plain Cous Cous, prepared according to package directions in lightly salted water

* Click here to see my photo guide on How to Supreme a Citrus Fruit.

**Click here to see my photo guide on How to Clean and Slice Leeks.

Directions

To prepare the melange, cut each grapefruit segment into thirds. Combine with the shaved or thinly sliced leeks. Prepare the dressing by combining the remaining ingredients in a separate bowl and whisking until well-blended. Pour a couple tablespoons of the dressing over the grapefruit and leeks. Set aside. Reserve the remaining vinaigrette for the cous cous.

For the fish, season each fillet with salt and pepper. Then, lightly coat each fillet with flour. Heat a thin, even layer of olive oil in a large fry pan over medium heat. Get it good and hot. Place the fillets into the hot oil and cook for 2-3 minutes on each side until golden brown and fully cooked.

To serve, toss the prepared cous cous in a little of the reserved vinaigrette. Place a cooked fillet on top of a mound of cous cous and top with the melange of grapefruit and leeks.

Serves 4


3 Comments

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Guinness-Braised Beef

Posted on January 15, 2011 by amydeline

I was suffering from a major case of the lazies yesterday. I could try to blame it on being pregnant, in the same way that I gave myself full permission to wear sweatpants every single day since the day I got that positive test. But, the truth is that sometimes a case of the lazies just strikes out of nowhere and you can either fight it all day or just submit. Thankfully, this particular strain of lazies seems to have been contagious. The boys were equally content to snuggle on the couch with me for a good part of the day, watching an endless marathon of Nick Jr. and Disney programming, which would have been more tolerable if Nick Jr. weren’t airing the video of Big Time Rush’s, Big Night, during every single commercial break. I’ve heard the song so many times now, that it’s become the ongoing soundtrack in my mind and I’m almost convinced I actually like it. DJ, take me away… At one point, I muttered aloud about the song being stuck in my head, to which my three-year-old attempted to manually remove it from my mouth. Kids are so hysterically literal.

But, the family needs to eat, even on lazy days; perhaps, especially, on lazy days. Gathering the motivation to prepare a meal was a challenge, but I had the perfect, sleepy winter-day meal in mind. I’d picked up a tray of stew beef earlier in the week, with only a framework of a plan in mind; some sort of slow cooked beef over hot buttered noodles. Perhaps a stew of sorts? Only, I’m not really a big fan of stews. I love the tender chunks of meat, but can totally skip the thickened broth or the mushy carrots and potatoes which are typically found in a beef stews. Now, braised beef, on the other hand, with its equally tender chunks of meats and rich, comforting sauce, is an idea I can wrap my mouth around.

The actual preparation time for this recipe is minimal. The ingredient list is pleasantly restrained. The technique is simple. Once it’s in the oven, just sit back and let your house fill with the scent of warm, beefy goodness. We’ll start with some chunks of beef. Many grocery stores will sell packages of pre-cut meat labeled simply as Stew Beef. I used a package of lean, no external fat, stew beef. You can use just about any cut of beef, but tougher cuts, such as beef chuck or round work particularly well for braising. The beef is quickly browned on the stovetop, then combined with braising liquids, covered, and slow-cooked in the oven. Towards the end of the cooking time, we’ll throw in a bit of vegetables. I stuck with pearl onions and mushrooms, but you can adapt the recipe to your tastes by adding any variety of vegetables. Potatoes, carrots, green beans, or peas would all work nicely.

The end result is a comforting mix of tender chunks of beef coated in a thick, flavorful sauce served over hot buttered noodles. Perfect, lazy-day comfort food.

Guinness-Braised Beef

Ingredients

  • 2 pounds Stew Beef
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Flour
  • 1 1/2 cups Beef Stock
  • 1 cup Guinness Draught (or additional beef broth)
  • 2 cups Mushrooms, sliced
  • 1 1/2 cups Frozen Pearl Onions, defrosted
  • Salt and Pepper
  • Fresh Parsley, for garnish
  • Hot, Buttered Egg Noodles

Directions

Preheat oven to 350 degrees. Heat olive oil in a large oven-safe dutch oven pan over medium heat. Season the beef with salt and pepper. Add the beef to the pan and cook for a few minutes to brown on all sides. (Do not overcrowd the pan. You want to beef to brown quickly in the oil. If necessary, brown the beef in batches.) In the pan, sprinkle the cooked beef with flour. Stir to evenly coat the beef in the flour. Cook for a minute or two. Add the beef stock and Guinness. Bring to a boil. Simmer for about two minutes. Cover the pan and place it on the middle rack in the oven. Cook for about 2 hours. During the last 30 minutes of cooking time, add the mushrooms and onions (or your vegetables of choice). Remove the cover during the last 15 minutes of cooking time to help the sauce to reduce and thicken. Remove from the oven and season with a good amount of salt and pepper, to taste.

Garnish with fresh parsley and serve over hot, buttered egg noodles.

**Tip** If you do not have a large, oven-safe dutch oven pan, you can start the recipe in any pan, up to and including the simmering step, and then transfer the mixture to an oven-safe pan or baking dish. Use something with a tight-fitting lid or securely cover the dish with foil before placing it in the oven.

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Greek Salad and a Love Story

Posted on January 11, 2011 by amydeline

Is it wrong to be in love with a knife? Will people laugh at our love? Will I be labeled some sort of weirdo cutleryophile? Call me what you may…I am madly in love with a knife. It was true love at first sight. I initially spotted my new darling in the window at a Chicago Williams-Sonoma. I was drawn to that knife in the way which other women are drawn to the glittery diamonds on display in a jewelry store window. My heart went pitter-patter. The noticeable blush in my cheeks sent a surge of jealously through my husband.

The object of my affection was a knife in Shun’s newest Edo line of knives, sold exclusively at Williams-Sonoma. Gorgeous hammered steel detailing, samurai sword sharpness, perfectly balanced weight; not only a precision cutting tool, but a beautiful work of art. The 8″ Dual-Density Utility knife, with its high and low frequency serrations, whispered sweet nothings at me through the window. I was so easily wooed; so fully enamored. Were it not for its mind-numbing price tag and the knowledge that airport security would never have allowed me to gingerly carry my new love on board, I would have purchased that knife on the spot. Alas, I left empty-handed with a razor-sharp hole in my heart and the salty remnant of a single tear run down my cheek.

Then, this past weekend, we paid a visit to my parents to celebrate a belated Christmas. And Santa had left a very special gift for me at my parents’ house; the knife of my culinary dreams. Though I’ve been a loyal fan of the very excellent Henckels and Wüsthof knives for many years now, I have to admit that this knife puts my other knives to shame. My other knives quivered in the knife block when they saw this one coming. I can still hear them crying their nervous tears that they may never be used again.

Today’s recipe was selected for the pure excuse of having something to cut with my new knife; so simple, it’s barely a recipe at all. The bonus is that it also happens to make a delicious, refreshing, and flavor-packed meal; a fresh Greek salad decked with feta cheese crumbles, savory olives, and a basic red wine vinaigrette. I threw a few chopped anchovies onto my salad, but if the tiny, salty fish aren’t your cup of tea, simply omit them. A skewer of grilled shrimp or a nice piece of broiled fish would make other excellent additions.

Greek Salad

Ingredients

  • Romaine Lettuce, chopped
  • Baby Roma Tomatoes, quartered
  • Seedless Cucumber, quartered and sliced
  • Red Onion, thinly sliced
  • Olives, Kalamata and/or Oil-cured
  • Feta Cheese, crumbled
  • Anchovies, optional

For the Vinaigrette

  • 1/4 cup Olive Oil
  • 1/8 cup Red Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Garlic, minced
  • 1/8 teaspoon Onion Powder
  • Salt and Pepper

Directions

Combine all vinaigrette ingredients and whisk to combine. Toss the lettuce, tomatoes, cucumbers, and onions in a bit of the dressing. Top with feta cheese, olives, and anchovies (optional). Serve with toasted pita triangles, if desired.

5 Comments

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Creole Deviled Eggs

Posted on January 3, 2011 by amydeline

Recently, I was contacted by an organization called The Kids Cook Monday, which advocates for involving children in the kitchen. I’m a longtime supporter of cooking with kids. As a  parent and educator, I’ve seen firsthand the many benefits which early cooking provides, including building motor skills, developing and practicing mathematical concepts, enhancing language skills, and strengthening social-emotional skills. Furthermore, kids who participate in the cooking process are more likely to experiment with a variety of foods.

Here at The Gourmand Mom, my two mini sous chefs are my frequent companions in the kitchen. At the ripe old ages of 2 and 3, they’ve already begun to acquire a depth of culinary knowledge. You’ve already seen my little helpers pop up in previous posts. Some of my recipes have even been directly inspired by the wild imaginations of my tiny chefs (Pepperoni Pizza Salad and Vanilla Soup). As a supporter of The Kids Cook Monday campaign, you’ll be seeing my helpers featured more regularly, ideally once each Monday. The recipes themselves will remain the same.

In some way or another, almost everything I post can be seen as a kid-friendly recipe. To me, it doesn’t take hot dogs or PB&J to make a recipe suitable for kids to help. Just about every recipe has got components which would be appropriate for even the littlest hands to assist with. Young children are experts at measuring, stirring, rolling, pouring and smashing. Older children can even begin cutting soft items, like fruits or cheese. There’s almost always some way to get kids of all ages involved in the kitchen. Even modeling techniques and talking through the steps can be engaging and beneficial.

This past Friday, while my littlest guy napped, I entered the kitchen to begin preparing a few hors d’oeuvres for our little New Year’s Eve gathering. My three-year-old was content in the living room playing with some of his new toys. I hadn’t planned for a cooking with kids activity. But, within a few minutes, my son had climbed up on a chair to get a closer look at what I was doing and began asking, Is there a special step for me to do? I sent him off to wash his hands and grab the new chef’s hat and apron he received from his great grandmother for Christmas. Then, together, we set about preparing the first hors d’oeuvre; Creole Deviled Eggs, a spicy twist on a classic hors d’oeuvre.

My petite chef expertly smashed the yolks with a fork, then added and blended the ingredients which I measured for him. He was excited by the relish, which smelled like pickles and the hot sauce, which he claimed his brother would love. I invited him to taste our creation, prior to kicking up the spicy factor, but my hesitant little taste tester refused. Once the filling was complete, he stayed by my side as I spooned our filling into a pastry bag and completed our hors d’oeuvres. Though he was unwilling to taste our creation, he was more then proud to present his homemade hors d’oeuvres to our guests later that evening.

These spicy little eggs make a great addition to any hors d’oeuvres menu. They feature the familiar flavors of classic deviled eggs with just a touch of grown-up spicy flavor. If desired, you can even split the batch and prepare half in the traditional mild-flavored way and half with the added spice.

Creole Deviled Eggs

Ingredients

  • 12 Eggs
  • 1/3 cup Mayonnaise
  • 1 Tablespoon Creole Mustard (or Dijon Mustard, if Creole Mustard is not available)
  • 1 Tablespoon Relish
  • 1 1/2 teaspoons Creole/Cajun Spice Blend
  • Hot Sauce, to taste
  • Fresh Parsley, for garnish

Directions

Place the eggs in a saucepan. Cover with cold water. Bring to a gentle boil. Boil for about 10 minutes. Then, rinse the eggs under cold water and allow to cool. When cool enough to handle, carefully peel the eggs. Cut each egg in half lengthwise and remove the yolks. Place the yolks in a small mixing bowl and smash with the back of a fork. Combine the egg yolks with mayonnaise, mustard, relish, spices, and hot sauce. Add more or less spice and hot sauce, as desired. Spoon the filling back into the egg whites. For a more elegant result, place the filling into a pastry bag and pipe the filling into the egg whites. Garnish with fresh parsley, if desired. Refrigerate until ready to serve.

Makes 24 Deviled Eggs

A little picky-eater tip: When it comes to food, my children can be just as picky as any children, but it doesn’t stop me from exposing them to new flavors or lead me to water-down their meal plans. It can take a child multiple exposures to a new food before they become comfortable with it. Don’t give in to picky eaters. Continue to expose your kiddies to new foods, even foods they’ve vehemently rejected in the past. Typically, when I’m offering something unfamiliar, I pair it with a side of something known and enjoyed. This way, I ensure that everyone has got a little something familiar to fill their bellies, while also providing the opportunity to become more comfortable with a new food.

3 Comments

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Cinnamon French Toast Bake

Posted on January 2, 2011 by amydeline

I love brunch; that meal which is so perfectly placed between breakfast and lunch; a perfect excuse to eat breakfast foods at lunch time and spike your orange juice with leftover champagne from your New Year’s celebrations.

A few years ago, I awoke on the morning of a planned brunch with my sisters, set upon making some sort of French toast casserole. Much to my dismay, I quickly discovered that nearly every French toast casserole recipe called for resting the casserole overnight. Clearly, I was not prepared for this French toast casserole idea. But, not to be dissuaded by the small obstacle of time, I continued searching until I landed upon a French toast bake, which could be prepared and baked instantly, using prepared cinnamon rolls.

I made this Cinnamon French Toast Bake the morning of that brunch and a few times since, including this New Year’s Day. I’ve slightly modified the original recipe, which I found to be overly sweet and in need of a few additional minutes in the oven. This decadently sweet dish makes a delicious, special breakfast for Christmas morning, New Year’s Day, or a brunch any time of year!

Cinnamon French Toast Bake

Adapted from Pillsbury’s Cinnamon French Toast Bake

Ingredients

  • 1/4 cup Butter, melted
  • 2 cans Refrigerated Cinnamon Rolls (with icing)
  • 6 Eggs
  • 1/2 cup Light Cream
  • 2 teaspoons Vanilla
  • 2 teaspoons Cinnamon
  • 1/8 teaspoon Salt
  • 3/4 cup Pecans, chopped
  • 1/2 cup Maple Syrup

Directions

Preheat oven to 375 degrees. Pour the melted butter into a 13×9 baking dish. Tilt the dish so the butter covers the bottom. Cut each uncooked cinnamon roll into 8 pieces. (Set the containers of icing aside to garnish the finished French toast bake.) Scatter the cinnamon roll pieces over the melted butter. Lightly beat the eggs in a medium-sized bowl. Whisk in the cream, vanilla, cinnamon and salt until well blended. Pour the mixture over the cinnamon roll pieces. Scatter the chopped pecans on top. Drizzle with the maple syrup. Bake for 30-32 minutes. Remove from the oven and cool for 10-15 minutes. Slightly warm the cinnamon roll icing in the microwave for a few seconds. Drizzle the icing over the French toast bake before serving. (You may only need one of the icing containers.)

Serve with additional maple syrup, if desired.

In the mood for a good brunch? Here are a few other previously posted Gourmand Mom brunch ideas:

Traditional Eggs Benedict and Smoked Salmon Eggs Benedict (with links to photo guides on poaching eggs and making Hollandaise Sauce)

Breakfast Pizza

Homemade Cream Cheese with Bagels

Brunchy Beverages

PB&J French Toast

Strawberry Stuffed French Toast

Chocolate Chip Bacon Pancakes

9 Comments

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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.

15 Comments

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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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Posted in Appetizers, Beef, Breads, Cheese, Chocolate, Desserts, Dressings and Condiments, Food, Main Course, Poultry, Recipes, Sauces, Seafood, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Sand Tarts

Posted on December 21, 2010 by amydeline

You’ve heard me kvetching about cut-out cookies in the past. As much as I love to bake, I’ve got very little patience for the flouring, rolling, cutting, baking, and individual decorating involved in making cut-out cookies. And all too often, I just don’t find the results to be worth the effort. But I have one big exception to this sentiment; Sand Tarts.

I found the recipe for these Sand Tarts several years ago, nestled in the back pages of an old Better Homes and Gardens A Festive Christmas cookbook. They are essentially a sugar cookie, accented with lemon and garnished with cinnamon sugar and almonds, which gives them the appearance of perfectly round, perfectly delicious sand dollars.

They are cut-out cookies. They require that floured work surface, rolling, cutting, baking, and individual decorating I have such low tolerance for. But, with these particular cut-out cookies, the end result is worth the work. I make these almost every year.

There is something about the particular combination of flavors and proportion of ingredients in this recipe which produces the most perfectly delicious cookie with the most spectacular texture. They are crisp around the edges with an excellent chewy pull to the center. This recipe is pretty perfect as is, so I’ve shared it almost exactly as it’s written in the cookbook. Give them a try. I think you’ll be happy you did!

Sand Tarts

Very slightly adapted from the Sand Tarts in Better Homes and Gardens’

A Festive Christmas

Ingredients

  • 1 cup (2 sticks) Butter, softened
  • 2 1/2 cups Flour
  • 2 cups Sugar
  • 2 Eggs
  • 1/2 teaspoon Lemon Extract
  • 1 Egg White, beaten
  • 1/4 cup Sugar
  • 1/2 teaspoon Cinnamon
  • Sliced Almonds

Directions

Beat butter with an electric mixer for a few seconds, until creamy. Beat in half of the flour, the 2 cups sugar, eggs, and lemon extract until well combined. Stir in the remaining flour.

Divide the dough in half, wrap each half, and chill for at least one hour.

Preheat oven to 375 degrees. Handling one half of the dough at a time, roll the dough onto a well-floured surface to about 1/8 inch thickness. Use a 2-3 inch round cookie cutter to cut the cookies. Place the cut cookies onto a baking sheet about 1 inch apart. In a small bowl, combine the cinnamon and sugar. Brush each cookie with the beaten egg white. Then, sprinkle with a bit of the cinnamon sugar and arrange 3-5 almonds on top. Bake for about 8-9 minutes, until the edges are lightly browned.

Makes 4-5 dozen


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