Crazy about Squash

As you know I always love getting a new cooking magazine in the mail, however, this one was squeal worthy! Quite literally as I flipped through it I was squealing with delight over all the delicious recipes and was beyond thrilled to see a fantastic squash section. You see I didn’t like squash growing up because I thought it was all yellow squash and zucchini, neither of which I liked as a child. Since then I have not only grown to love both yellow squash and zucchini, but also to realize that there are so many other fantastic squashes out there that I absolutely love! After the first time I cooked with a butternut squash my cooking world was shaken. It is a totally different kind of squash then what I had known before and I loved everything about it. Well, tonight I tried a new to us squash, spaghetti squash, and I absolutely loved it!

Tonight I made Fine Cooking’s Spaghetti Squash with Indian Spices. To make the squash you start out by cutting it into half lengthwise and roasting it. This was the hardest part. I have had trouble cutting a butternut squash before and my hand was sore for a day after cutting and peeling a pumpkin, but this spaghetti squash would not budge for me. We ended up eating later tonight than planned because I had to wait until Russ got home for him to cut it in half. Now don’t let this turn you off from this recipe or any squash recipe for that matter as I now have a new trick. Literally the next day I was reading more of the articles from this issue and in the back it includes tips for cutting squashes and tells you to prick it with a fork in several places all over and microwave it for just a minute or so and let is soften just a bit so that it will cut easier. Anyway, once cut in half you scoop out the seeds and roast it at 350 for about an hour. Then remove it from the oven and let it cool slightly. Then use a fork and rake out the flesh into strands. While the squash is cooling I added oil to a skillet and put the mustard seeds in and covered it. The seeds pop and once the popping has died down then you uncover it and add the butter. Next add the onion, ginger, cumin (I used ground as I couldn’t find the seeds), and coriander and let cook until the onion is soft. Next add the tomato (I used canned petite diced tomatoes) and chile to the dish. Next toss in the squash and finally season with salt and toss in the cilantro.

This was fantastic! I absolutely loved the soft, warm Indian spices and the mild, delicious flavor of the spaghetti squash. The texture of the squash with the soft onions and tomatoes was perfect. This is one of my top ten favorite dishes I have ever made. I could have eaten a bowl of it with nothing else for dinner and been beyond thrilled. Russ liked the dish, but was not as crazy about it like I was. The main reason that Russ didn’t care for it as much as he felt like it had too strong of a squash flavor. In reality it is a mild squash, however, Russ strongly prefers the flavor of sweeter squashes such as butternut, pumpkin and acorn, so to him this was too “squashy”. Russ gives it an 8, while I give it a strong 10.

Spaghetti Squash with Indian Spices, Fine Cooking November 2008

Serves four to six.

1 small (3 lb.) spaghetti squash
1 Tbs. vegetable oil
1 tsp. brown mustard seeds
3 Tbs. unsalted butter
1/2 cup finely chopped yellow onion
2 tsp. minced fresh ginger
2 tsp. chopped garlic
1 tsp. cumin seeds
1/2 tsp. ground coriander
1/2 cup seeded and chopped tomato
1 small serrano chile, seeded and minced
Kosher salt
1/2 cup coarsely chopped cilantro

Position a rack in the center of the oven and heat the oven to 350°F. Halve the squash lengthwise and scoop out the seeds with a sturdy spoon. Set the squash halves cut side down on a heavy-duty rimmed baking sheet, and bake until strands of flesh separate easily when raked with a fork, 50 minutes to 1 hour. Taste a few strands—they should be tender. If not, continue to bake. Set the squash halves aside until cool enough to handle. Use a fork to rake the cooked squash flesh into strands. In a 10-inch skillet, heat the oil over medium-high heat until hot. Add the mustard seeds and cover. The seeds will start popping; cook until the popping subsides, about 1 minute. Uncover, reduce the heat to medium, and add the butter. As soon as it melts, add the onion, ginger, garlic, cumin seeds, and coriander and cook, stirring, until the onion is soft, about 3 minutes. Add the tomato, chile, and 1 tsp. salt and cook, stirring, until the tomato begins to soften and the chile is fragrant, about 2 minutes. Increase the heat to medium high and add the squash to the skillet. Continue to cook, tossing with tongs, until heated through, 1 to 3 minutes. Toss in the cilantro, season to taste with more salt, and serve. You can bake the squash in advance and then finish the dish right before serving.

Roasting with Friends

I have mentioned several times on previous posts how one of the best parts of living in Birmingham is having both of our families within about a ten mile radius. I am not sure I have mentioned that one of the other best parts is having so many childhood friends living within that same radius. We have friends that we have known since preschool and elementary school just minutes away. While we love all our friends, old and new, it is really special to have memories with someone that date back twenty plus years. As is life not all of our friends from growing up still live here in Birmingham, however, lucky for us they tend to come and visit their families every so often and we usually get to see them too. This week Julie, Brian, and their precious little ones were in town for a few days. So, tonight Sumner, John, Julie, and Brian all came over for dinner. It was a fun time catching up, sharing some wine and food, and maybe even playing a little Wii!

I decided to make a dish that could be in the oven when everyone arrived, so that all I had to do was pull it out and place it on a serving platter when it was done. These are the types of dishes that are great for entertaining as it maximizes the time you get to spend with your guests and it allows you to have the kitchen cleaned up before your guests arrive. For tonight I made Mediterranean Chicken with Mushrooms and Zucchini from one of the recent issues of Fine Cooking.

To start you mix the balsamic vinegar, rosemary, brown sugar, salt, and pepper in a bowl. Next add the olive oil and mix it well until incorporated. Then take 1 tablespoon of the mixture and set it aside to use later. Next take your roasting pan and scatter the pearl onions over the bottom. Then add the mushrooms placing them cap side up. Stir the vinegar mixture and then brush the tops of the mushrooms with the mixture. Then scatter the pancetta over the mushrooms and onions. Next arrange the chicken pieces, skin side up, over the mushrooms and onions and brush them with the remaining vinegar mixture. Place this in a preheated oven (400) and roast for 30 minutes. While it is roasting toss the zucchini with the reserved vinegar mixture. Next combine the wine, rosemary, balsamic vinegar and salt in a measuring cup and stir together. Once the chicken has roasted for 30 minutes remove it from the oven and pour the wine mixture around the chicken. Then scatter the zucchini around and lower the temperature to 375. Put the chicken and vegetables back in the oven for 20 to 30 minutes more or until the chicken is cooked through and tender.

This was a very savory and delicious dish. The chicken was tender and the vegetables were cooked perfectly. I really liked the flavor combination of the mushrooms, zucchini and onions. The rosemary and balsamic vinegar both gave great flavor that was savory and earthy. Like I mentioned earlier I love dishes like this when I am having friends over. When everyone arrived the dish was roasting in the oven and all the dishes I used doing prep were already in the dishwasher or put away. It makes for a nice relaxing dinner where you can enjoy everyone’s company. Roasting meats and vegetables is also a very simple process that if you have not tried before I would encourage you to do so. Russ rates this dish a 9.

Mediterranean Chicken with Mushrooms and Zucchini, Fine Cooking

3 Tbs. balsamic vinegar
1 Tbs. plus 1 tsp. finely chopped fresh rosemary
1 tsp. firmly packed light brown sugar
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1-1/2 cups peeled red pearl onions (6 to 7 oz.), halved if large
8 oz. cremini (baby bella) mushrooms, stems trimmed
2 oz. pancetta, cut into 1/2-inch dice (about 1/3 cup)
4-lb. chicken, cut into 8 serving pieces, trimmed of extra skin and fat, patted dry
2 small zucchini (4 to 5 oz. each), trimmed, cut in half lengthwise and then crosswise into 1/2-inch-thick half-rounds
1/2 cup medium- to full-bodied red wine, such as Merlot or Syrah

Position a rack in the center of the oven and heat the oven to 400°F.

In a small bowl, mix 1 Tbs. of the balsamic vinegar, 1 Tbs. of the rosemary, the brown sugar, 3/4 tsp. salt, and 1/4 tsp. pepper; stir to dissolve the sugar and salt. Add the olive oil and mix well.

Scatter the pearl onions over the bottom of a metal, glass, or ceramic baking dish that measures about 10x15x2 inches. Add the mushrooms, cap side up. Stir the vinegar mixture to mix well; spoon 1 Tbs. into a second small bowl and reserve. Use about half of the remaining mixture to brush the mushroom caps. Scatter the pancetta over the mushrooms and onions. Arrange the chicken pieces, skin side up, on top of all, and brush with the remaining vinegar mixture. Roast for 30 minutes.

Meanwhile, toss the zucchini with the reserved 1 Tbs. of the vinegar mixture. In a measuring cup, combine the wine with the remaining 2 Tbs. balsamic vinegar, 1 tsp. rosemary, and 1/4 teaspoon salt. Remove the roasting pan from the oven and reduce the temperature to 375°F. Pour the wine mixture around the chicken and then scatter the zucchini around the chicken, keeping it toward the edges of the pan as much as possible. Return the pan to the oven and continue to roast until the vegetables are tender and an instant-read thermometer registers 165ºF in several pieces of chicken, 20 to 30 minutes.

Transfer the chicken to a warmed platter. With a slotted spoon, arrange the vegetables and pancetta around the chicken. Sprinkle the vegetables with a little salt.

Tilt the roasting pan so that the juices gather in one corner. With a large, shallow spoon, skim as much fat as possible from the pan sauce. Spoon a small amount of sauce over the chicken and vegetables. Put the remaining sauce in a pitcher to pass at the table.

Fresh Berries

This summer I have had a container herb garden again. I don’t know that I have mentioned it much on the blog, but I have enjoyed it just as much as I have in the past years. We have incorporated the herbs into many meals and they have been delicious. Even though I have loved my container garden, I dream of having an in ground, large garden someday. You see when we redid the backyard I was hoping it would work out to have a large fruit, vegetable and herb garden, but the shade, trees, layout etc. all worked against me and it just didn’t work out. It is probably for the best as I am not sure I have the time to take care of a larger garden right now, but I can still dream right and at least we have Mentone. That’s right, Mentone has a garden of sorts. There are all sorts of things growing up in Mentone and among them are blueberries and blackberries in the summer. This past weekend Russ, Jason, Allen, and I all picked berries. Thanks to Russ being a fabulous picker we ended up with lots of berries. Picking the berries was relaxing and fun and something I look forward to doing again next year. So, until I get a large garden of my own I’ll enjoy some yearly berry picking up at Mentone.

So, what does one do with lots of fresh blueberries and blackberries? Well besides eating lots of them as a snack everyday I decided to make a pie for my Dad’s birthday. There have been so many great blueberry recipes in all of my cooking magazines lately that it was a tough choice of which to make, but in the end I decided on Fine Cooking’s Black and Blueberry Pie with Lemon-Cornmeal Crust.

To make the pie you start by making the dough. You start by adding the flour, cornmeal, sugar, salt, and lemon zest into a bowl. Then begin adding the cold butter by cutting it into the dough. Once the butter is still in large pieces add the cold shortening and continue cutting it in until it is pea size. With a fork add the lemon water until the dough comes together. Then wrap the dough in two discs and cover with plastic wrap. These need to chill for at least 60 minutes or up to a couple of hours. While the dough is chilling you can start the filling. Start by combining sugar with the cornstarch, allspice, cinnamon, and salt in a bowl. Then toss the black and blueberries with the mixture until they are all coated. Then set this aside. Once the dough has chilled roll out one half of the dough and roll it out over the pie pan. Let the dough fall in and cover the bottom and sides. Then add the filling into the pie. Next take the other disc of dough and roll it out. Cut it into strips and then lay these out on top of the pie in a lattice formation. Cut the remaining butter into small pieces and put them in the open spots in the lattice. Next put the entire pie in the freezer to rest for 15 minutes. Have the oven preheated to 425 and put a baking sheet in to let it heat up. Remove the pie from the freezer and brush the dough with melted butter and then sprinkle with sugar. Put the pie on the heated baking sheet and let it bake for 15 minutes. Then reduce the temperature to 375 and let it bake for an additional 60 to 80 minutes or until bubbly in the center. Let it rest and cool prior to serving.

This was an excellent pie. I really liked the subtle lemon flavor that was in both the dough and berries. The cornmeal in the dough added nice texture and flavor and overall the dough was easy to work with when it came to rolling out and forming the crusts. The berries were center stage as they should be and had great flavor and texture. Russ and I both felt like it could have been a touch sweeter, so next time I would increase the sugar in the berries slightly. I really liked the combination of black and blueberries and felt like the proportions worked out really well. Overall this was a wonderful pie with fantastic fresh, hand picked berries. Russ rates it a 9.

Black and Blueberry Pie with Lemon-Cornmeal Crust, Fine Cooking

For the dough:
9 oz. (2 cups) unbleached all-purpose flour; more as needed
1/3 cup fine yellow cornmeal
1 Tbs. granulated sugar
2 tsp. finely grated lemon zest
1 tsp. table salt
6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
2 oz. (4 Tbs.) cold vegetable shortening
1 Tbs. fresh lemon juice combined with 1/4 cup ice-cold water

For the filling:
2/3 cup plus 1 Tbs. granulated sugar
1/3 cup cornstarch
1/8 tsp. ground allspice
1/8 tsp. ground cinnamon
1/8 tsp. table salt
5 cups room-temperature blueberries (1 lb., 10 oz.), washed and drained on paper towels
2 cups room-temperature blackberries (10-1/2 oz.), washed and drained on paper towels
1/2 oz. (1 Tbs.) cold unsalted butter
1 oz. (2 Tbs.) melted unsalted butter

Make the dough: In a large bowl, stir the flour, cornmeal, sugar, lemon zest, and salt. Using a pastry blender or two knives, begin to cut the butter into the flour. While the butter is still in large pieces, add the shortening to the bowl and continue to cut the fat into the flour until most pieces are the size of large peas.
With a big fork, stir in the lemon water, 1 to 2 Tbs. at a time, until the mixture looks shaggy but is moist enough to hold together when pressed. With well-floured hands, gently gather and press the dough into two equal disks, handling it only enough to make the edges of the disks reasonably smooth. Wrap the dough in plastic and chill for at least 60 minutes, but preferably 2 to 4 hours, before rolling.
Roll the bottom crust: Roll one disk of the dough out on a lightly floured surface into a 13-inch circle about 1/8 inch thick. Gently transfer the dough to a 9-inch metal, glass, or ceramic pie plate (I like to fold the dough in half and unfold it into the pan). Don't stretch the dough as you line the pan, or it will spring back when baked. If necessary, trim the overhanging dough to 1 inch from the edge of the pan. Refrigerate until needed.

Make the filling: In a large bowl, whisk 2/3 cup of the sugar with the cornstarch, allspice, cinnamon, and salt. Add the blueberries and blackberries and toss gently until thoroughly combined. Set aside.

Fill and top the pie: Roll the second disk of dough out on a lightly floured surface into a 13-inch circle about 1/8 inch thick. Using a sharp knife or pizza cutter, cut the dough into 3/4-inchwide strips. Pour the fruit filling into the pastry-lined pie plate, being sure to include any dry ingredients remaining in the bowl. Lay five of the dough strips over the pie, parallel to each other and spaced evenly (use longer strips in the center of the pie and shorter strips near the edges).
Carefully fold back the second and fourth strips a little past the center of the pie and lay a long strip of dough across the center of the pie, perpendicular to the other strips. Unfold the second and fourth strips over the perpendicular strip.
Next, fold back the first, third, and fifth strips and lay a new strip across the pie, perpendicular to the folded strips. Unfold the three strips over the new strip.
Use this alternating technique to weave in three more strips (two go on the other side of the pie), completing the lattice top and evenly covering the pie. Trim the strips to overhang the pie by 3/4 inch.
Roll the overhanging bottom dough and the strips together into a cylinder that rests on the edge of the pie pan.

Crimp the edge. Cut the cold 1 Tbs. butter into small pieces and dot over the open areas of the lattice. Freeze the assembled pie for about 15 minutes to relax the dough.

Meanwhile, position a rack in the center of the oven and set a foil-lined heavy-duty rimmed baking sheet on the rack. Heat the oven to 425°F. Just before baking, brush the lattice top with the melted butter and sprinkle with the remaining 1 Tbs. sugar. Put the pie on the heated baking sheet and bake for 15 minutes. Reduce the oven temperature to 375°F and bake until the fruit is bubbling consistently at the center of the pie, 60 to 80 minutes more. This is important—if it isn’t bubbling near the center, it hasn’t thickened yet. If the crust starts to get too brown, cover it loosely with foil during the last few minutes of the baking time.
Let the pie cool to just warm before serving.
The dough can be made up to 2 days ahead and refrigerated, or up to 2 months ahead and frozen. And the baked and cooled pie can be stored at room temperature for up to 2 days.

Hot Off the Grill

July is proving to be one of our busiest months of the year. I am in the midst of changing jobs, we went to the beach for several days for the 4^th, and we just seem to have lots of plans with friends and family. While we are having a very fun, busy month we are not finding much time to cook or grill. July for some reason just begs you to grill out and bake with fresh berries and we really have not had time for either. So, tonight we decided to dust of The Egg and finally grill out some chicken.

The latest issue of Fine Cooking has a tasty recipe for Grill-Roasted Honey Barbecue Chicken that I had been dying to try. To prepare the chicken you start by butterflying it which I happily let Russ handle. While he was doing this I started making the rub. In a small bowl you mix the olive oil, salt, chili powder, paprika, brown sugar, fresh thyme, black pepper, chipotle pepper, and garlic together. One the chicken is butterflied and patted dry you spread the rub all over the skin side and let it sit for about 30 minutes. While it rests you can go ahead and make the honey glaze. To make the glaze you combine the honey, soy sauce, ketchup, Dijon mustard, Worcestershire sauce, cider vinegar, and chile paste in a small bowl. You then take ¼ a cup of the glaze and set it aside. Once the chicken has rested you grill it. I would tell you how to do this, but I really don’t know as Russ is the grill expert in our house. Fine Cooking does give great instructions in the recipe if you are not familiar with grilling. You do brush the glaze on the chicken while it is on the grill. Once the chicken is done you remove it from the grill and serve it with the remaining glaze drizzled over it.

This chicken just screamed summer grilling! It had a wonderful tasty outside with tender, juicy meat on the inside. I really liked the sweetness that the honey added to the dish and the overall balance of all the delicious flavors in the rub and glaze. The drizzled glaze on the chicken once it is done just makes the dish. This was a wonderful meal that we would recommend if you are looking for a fun meal to grill on a hot summer night. Russ rates the chicken a 9.

Grill-Roasted Honey Barbecue Chicken, Fine Cooking

2 Tbs. olive oil
2-1/2 tsp. kosher salt
1 tsp. chili powder
1 tsp. sweet paprika, preferably Hungarian
1 tsp. light brown sugar
1 tsp. chopped fresh thyme
3/4 tsp. freshly ground black pepper
1/4 tsp. chipotle chile powder
1 clove garlic, minced
4-lb. chicken, butterflied, patted dry
1 recipe Honey Glaze

In a small bowl, mix the olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, chipotle powder, and garlic. Rub all over the chicken and between the breast meat and skin. Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes. Set aside 1/4 cup of the honey glaze for drizzling over the cooked chicken.

Gas-Grill Instructions:

Heat all burners of a gas grill to medium low. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, lower the burners slightly. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.

Set the chicken, skin side down, on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the chicken away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high.

Move the chicken to the cooler zone of the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Charcoal Grill Instructions:

Prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.

Set the chicken, skin side down, on the grill over the hot zone of the fire, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the chicken away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

Move the chicken to the cooler zone of the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Check on the fire occasionally; it may be necessary to add fresh charcoal as the fire dies down. Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Honey Glaze, Fine Cooking
Yields about 1/2 cup.

1/4 cup honey
1 Tbs. soy sauce
1 Tbs. ketchup
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 tsp. cider vinegar
1/2 to 1 tsp. Asian chile paste, like Sriracha

In a small bowl, mix all the ingredients. Set aside 1/4 cup of the glaze for drizzling over the cooked chicken.

The glaze may be made up to 3 days ahead.

A Perfect Summer Dinner

Lately the days have been hot and hotter and by the end of the day Russ and I both want just a light, fresh meal for dinner. Tonight’s dish is exactly that – light and fresh and perfect for a hot summer night.

Tonight I made Sautéed Chicken Paillards with Herb Salad and White Balsamic Vinaigrette from the May issue of Fine Cooking. This came from the quick and delicious section, so it is quick and easy for a weeknight dinner. You start by making the dressing. You mix both the white balsamic and white wine vinegars together with the shallot, mustard, salt and pepper. Then you slowly whisk in the olive oil into it until combined. Next you season both sides of the chicken with salt and pepper. Now I usually stay away from convenience items because they are more expensive and I just prefer to chop my own onion, garlic etc., but when it comes to chicken cutlets I let the grocery store do the pounding. This to me is worth the extra little bit to not have to pound away at the chicken. Once the chicken is seasoned you heat the olive oil in a skillet and then cook the chicken until it is browned on both sides and just cooked through. Next toss the mixed greens and herbs with the salad dressing reserving some of the dressing to drizzle over the chicken. To plate the dish you place the chicken on the plate and drizzle it with the reserved dressing and top it with a large pile of the mixed greens and herbs. For the herbs I used a mixture of mint, parsley, and basil.

This was a very quick and easy and absolutely delicious! It was light and fresh with the bright dressing just topping it all off. The dressing was perfect with the shallots adding a nice flavor and texture and the mustard adding warmth and tang. We both also loved the mixture of mixed greens and herbs. Russ felt like the parsley was a little too strong, so next time I’ll cut back on it a little bit and add a little more mint which was a great flavor addition to the meal. The herbs definitely made the dish feel and taste like summer. The chicken complemented the salad perfectly and was very tasty with the drizzle dressing over it. This was close to the perfect summer dinner and Russ rates it a 10. This will definitely be repeated in our house.

Sautéed Chicken Paillards with Herb Salad and White Balsamic Vinaigrette, Fine Cooking May 2008

1 Tbs. white balsamic vinegar
1-1/2 tsp. white-wine or cider vinegar
One-half small shallot, finely chopped
1/4 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
3 Tbs. plus 2 tsp. olive oil; more as needed
8 boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 lb.)
5 cups mixed baby greens
3 cups mixed fresh, tender herb leaves, such as flat-leaf parsley, mint, chives, tarragon, basil, and chervil, roughly torn if large

In a small bowl, mix both vinegars with the shallot, mustard, and 1/4 tsp. each salt and pepper. Slowly whisk in 3 Tbs. of the oil.

Season the chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Heat the remaining 2 tsp. oil in a 12-inch skillet over medium-high heat until hot. Working in two to three batches to avoid crowding, cook the chicken until lightly browned on both sides and just cooked through, 1 to 3 minutes per side. Transfer each batch to a platter, cover loosely with foil, and keep warm. If the pan seems dry at any point, add 2 more tsp. of oil.

Combine the greens and herbs in a large bowl. Add about three-quarters of the vinaigrette and toss well. To serve, arrange two cutlets on each serving plate and drizzle the remaining dressing over the chicken. Divide the herb salad among the four plates, piling it attractively onto the chicken.

Simple Fish with a Fancy Relish

I love a three day weekend (of course who doesn’t)! For Memorial Day weekend we went up to Mentone with a few friends to relax and enjoy the nice the weather. As I mentioned in my last couple of posts May has been a really busy, fun month. It just seems like we have been going non-stop, so I told Russ earlier this week that while I love cooking I just didn’t have the time or energy to do any menu planning or shopping for this weekend. Being the sweet husband that he is he planned out all of the meals and did all of the grocery shopping. He also included eating out one night at Canyon Grill, one of our favorite restaurants! I had a delicious halibut that was pan sautéed and served with capers and lemons juice (piccata style). It was wonderful! The next day I was relaxing on the porch and reading my most recent copies of Cooking Light and Fine Cooking and found lots of recipes for halibut. Since I enjoyed my halibut so much at Canyon Grill I decided to put it on the menu for this week.

I decided to try the Fire-Roasted Pepper Relish from Fine Cooking and serve it over halibut. To make the relish you first roast the peppers. Now, I normally would roast my own peppers, but a friend of mine recently gave me a jar of fabulous fire-roasted red peppers, so I decided to use those tonight. Whether your roast your own or use jarred you slice the peppers into wide strips. Put them in a bowl and add the remaining ingredients. Mix everything together and let it sit while you cook the fish. Originally Russ was going to grill the fish outside, but since it was raining we decided to pan sauté it inside. I simply rubbed the fish with a little olive oil and sprinkled it with salt and pepper. I then got my sauté pan hot and put the fish side down and let it cook for several minutes on that side. I then flipped it (so the skin side is down) and let it cook a few more minutes. I served the relish on top of the fish with a side of roasted green beans.

I love roasted red pepper, olives, and capers, so it was no surprise that I loved the relish. It had a wonderful mix of shapes and sizes that gave great texture combined with the soft flakiness of the fish. I like that the mildness of the halibut was complemented by the bright flavors of the relish. Our only complaint was that the parsley didn’t seem to fit with the rest of the flavors and tasted a little off. I’ll be honest I am not sure if we didn’t just get a not so great, not so fresh bunch of parsley at the store (all the more reason I need to finish up my herb garden outside!). Either way, next time I think I will skip the parsley and use either cilantro or basil. All in all this was a delicious, simple, quick and easy meal that was perfect for a weeknight. Russ rates the halibut with the relish a 9. He said that it would have received a 10 had the parsley not been included.

Fire-Roasted Pepper Relish, Fine Cooking
Yields about 2 cups

Serve over grilled steak, chicken breast, or fish fillet such as halibut or swordfish. The recipe calls for both parsley and cilantro, but feel free to use other herbs like sliced chives or chopped basil.

3 red or orange bell peppers
¼ cup pitted Nicoise or Kalamata olives, halved
¼ cup fresh flat-leaf parsley, very roughly chopped
¼ cup fresh cilantro, very roughly chopped
2 Tbs. thinly sliced scallions
2 Tbs. extra-virgin olive oil
1 Tbs. capers, rinsed
½ tsp. minced garlic
½ tsp. minced jalapeno or Serrano
Finely grated zest of 1 lemon plus a squeeze of lemon juice
Kosher or sea salt and freshly ground black pepper

Prepare a hot gas or charcoal grill fire. Cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces, discarding the tops, seeds, and ribs. Grill the pepper sides and bottoms skin side down until blistered and charred all over; 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Don’t be too concerned if flecks of skin remain attached. Cut the peppers into bite-size pieces or wide strips.

Put the pepper pieces in a medium bowl and add the remaining ingredients, stirring well and seasoning to taste with lemon juice, salt, and pepper.

Make ahead: The relish keeps well in the refrigerator in a sealed container for at least a week. It’s best to make it a couple of hours ahead to allow the flavors to develop.

Exceeding Expectations

I have always liked mayonnaise spread on my sandwiches in fact it is my preferred condiment when it comes to sandwiches. It has a creamy texture and great flavor that just add that perfect touch to a sandwich. I’ve always loved it in chicken salad and pimento salad too. It wasn’t until I ate hot artichoke dip for the first time and requested the recipe that I realized I’ve probably been eating mayonnaise in lots of other dishes for years and not even known it. When I saw the ingredients in baked artichoke dip for the first time I almost fell out of my chair. I couldn’t believe that baked mayonnaise with just some cheese and chopped artichokes could be good. I mean really the thought of hot mayonnaise is disgusting and this is coming from a long time fan of mayonnaise. I am not sure I will ever understand how hot, baked mayonnaise can actually taste good, but you know what it really does. Even knowing that I like it baked in dishes such as hot artichoke dip I am still skeptical every time I try a new recipe that involves baking with mayonnaise. Tonight’s recipe was no exception. After reading the recipe I thought these are going to taste like hot mayonnaise… but once again I was proven wrong. I guess I need to just accept the fact that I am an all around fan of mayonnaise cold or hot.

To make the chicken tenders you start by mixing the panko with salt and pepper in a shallow bowl. I would highly recommend not substituting a different kind of bread crumb for the panko. You can now find panko in almost every grocery store and it really is the best for this recipe. Then you trim the chicken tenders to remove any of the exposed tendon if they have it. Then in another bowl mix the mayonnaise, hot sauce (I used wing sauce), cayenne, and salt together. Then add the chicken tenders to the mayonnaise mixture and make sure each one gets a good coat on it. Then take each chicken tender and roll it around in the panko mixture and then place them on a rimmed baking sheet. Preheat the broiler for at least ten minutes. Once the broiler has been thoroughly heated then put the baking sheet in making sure it is far enough away from the flames to not burn the breading. Let them broil for about 6 minutes on each side. While they are broiling mix the blue cheese, sour cream, milk, salt and pepper together in a bowl. This made a lot, so next time I would cut this back by half. I served the chicken tenders with carrot sticks, celery sticks, and John’s slaw.

These really exceeded my expectations! They were crisp on the outside and moist on the inside. They had a little bit of a kick from the wing sauce and cayenne without being too spicy. They were really simple and quick to make in fact I think tonight was the earliest we have eaten dinner in a long time. These were excellent as an entrée, but I think they would also make a fabulous appetizer or great game day food (if you are watching the game at home). The blue cheese dipping sauce was very creamy and tasty. I felt like it definitely had a fresher and brighter flavor than most store bought blue cheese dressings. It did make a ton, so as I mentioned before next time I'll cut the recipe for the sauce in half. Russ and I both really enjoyed the chicken tneders and blue cheese dipping sauce. After a having the last four recipes come in at 8s I have finally broken the streak and Russ gave the chicken tenders a 10! (Hass: I think you would really like these.)

Crisp and Spicy Chicken Tenders with Blue Cheese Dipping Sauce, Fine Cooking
Serves four.

Ingredients:

2-1/2 cups panko (Japanese breadcrumbs)Kosher salt and freshly ground black pepper1-1/2 lb. chicken tenders3/4 cup mayonnaise1 Tbs. hot pepper sauce (I actually used our favorite wing sauce – Phil’s)1/4 tsp. cayenne3/4 cup crumbled blue cheese (about 4 oz.)1/2 cup sour cream3 Tbs. milk

Pour the panko into a shallow dish (like a pie pan) and toss with 3/4 tsp. salt and 1/4 tsp. pepper.

Trim off any exposed tendon ends from the wide tips of the chicken tenders, if necessary. In a medium bowl, whisk 1/4 cup of the mayonnaise with the hot sauce, cayenne, and 1/8 tsp. salt. Add the chicken and toss with your hands to coat well. Coat each tender in the panko and arrange in a single layer on a heavy-duty rimmed baking sheet. Refrigerate while you heat the broiler and make the sauce. Position an oven rack 6 inches from the broiler element and heat the broiler on high for at least 10 minutes.

Meanwhile, combine the remaining 1/2 cup mayonnaise with the blue cheese, sour cream, milk, 1/2 tsp. salt, and a few grinds of pepper in a medium bowl. Whisk until well combined and only small bits of cheese remain intact. Broil the tenders, flipping once, until they are crisp and golden brown in spots on the outside and cooked through, 4 to 6 minutes per side (rotate the pan as needed for even browning). Transfer the tenders to a platter or to individual plates and serve with the dipping sauce.

Serving Suggestions:

As with Buffalo wings, fresh carrot and celery sticks are perfect here.

Simple and Yummy Chicken Fajitas

Sometimes simple recipes end up being my favorites. Tonight’s recipe came out of the fold out section at the end of Fine Cooking that has simple, quick meals that work great for weeknight dinners. What I love about a simple recipe like this is that I’ll probably never pull this recipe out again, but I’ll use it as a building block for quick dinners in the future. This recipe has just a few ingredients and the method of cooking it is very simple which makes it great for making it your own. You could easily use a variety of additional ingredients including yellow and green bell peppers, black beans, avocado slices, diced fresh tomatoes, and so on. There are so many options and I think that any twist you take on it will be delicious!

To make the chicken fajitas we sprinkled the chicken with the chili powder, cumin, salt and pepper. I’ll be honest here… I didn’t measure them all out into a small bowl. When it comes to recipes like this one I tend to not measure the ingredients. I just gave them a good sprinkling on each side of all the spices and then Russ grilled them on the Egg. We used boneless, skinless chicken breasts instead of thighs because that is what we had on hand. I put the sliced onion and red pepper in the skillet with a little oil and let them cook for a couple minutes until they were soft. I added a little salt and pepper to them while cooking. Next time I’ll add the red peppers first as they need a little longer than the onions need to soften. Once they are soft you add the garlic, cumin, and chili powder. I didn’t measure again, but just added a nice sprinkling of the cumin and chili powder. Once the chicken came off the grill, Russ let it rest and then cut it into strips on the bias. I heated the tortillas and then we filled our fajitas with chicken and the red pepper and onion mixture. I realized at this point that I had not added the lime juice, so I just squeezed a little lime juice over the fajitas. We topped them off with a little sour cream and the shredded Monterey Jack cheese.

These were incredibly flavorful and tasty. I liked the warmth from the cumin and chili powder and the nice fresh flavor that the lime juice added. While I think cooking the chicken in the skillet would work just fine, I did enjoy the grilled flavor from the Egg. These came together really quickly and worked well for an easy weeknight dinner. As I mentioned before we will definitely make a variation of these again! Russ rates the fajitas a 9.

Chicken Fajitas with Red Pepper, Onion, and Lime, Fine Cooking
Serves four.

Ingredients:
1-1/2 tsp. chili powder

1-1/4 tsp. ground cumin

Kosher salt and freshly ground black pepper

6 to 8 boneless, skinless chicken thighs (1-1/2 to 2 lb.), trimmed of excess fat

2 Tbs. canola, vegetable, or corn oil (I used canola)

1 very large or 2 medium yellow onions, quartered and thinly sliced crosswise (about 4 cups)

1 large red bell pepper, cored, seeded, and cut into strips about 1/4 inch wide and 2 inches long

3 medium cloves garlic, minced

1 Tbs. fresh lime juice

Twelve 5- to 6-inch corn tortillas

1-1/2 cups crumbled queso fresco or grated Monterey Jack cheese

Mix 1 tsp. of the chili powder, 1/2 tsp. of the cumin, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Season the chicken on both sides with the spice rub. Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Cook the chicken without disturbing, except to flip, until both sides are browned and the chicken is firm to the touch, 3 to 4 minutes per side. If it browns too quickly, reduce the heat to medium. Transfer the thighs to a cutting board and let them cool slightly.

Meanwhile, heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the onion, bell pepper, and 1/2 tsp. each salt and pepper and cook, stirring occasionally, just until the vegetables begin to soften, 3 to 4 minutes. Stir in the garlic and the remaining 3/4 tsp. cumin and 1/2 tsp. chili powder and cook until fragrant, about 30 seconds. Stir in the lime juice. Transfer to a bowl, cover loosely with foil, and keep warm.

Cut the thighs on the diagonal into thin slices, transfer to a plate, cover, and keep warm.
Heat the tortillas according to package directions. Fill each one with a few slices of the chicken and some of the onion mixture and cheese. Fold the filled tortillas and serve.

My Notes: We used boneless, skinless chicken breasts instead of thighs. Russ grilled the chicken for us and we used flour tortillas instead of corn. I couldn’t find the queso fresco, so we used the grated Monterey Jack. I am keeping my eye out for crumbled queso fresco, so if you happen to run across it let me know where you saw it please.

Maybe I don't have a sweet tooth after all...

Russ and I have lots of things in common and overall our tastes in foods are very similar. When we eat out we frequently are considering some of the same options from the menu and can predict what the other will order. I always want a bite of whatever Russ is having and he (whether he admits it or not) wants one of mine. However, tonight we found out a difference in our taste preferences that we had never known. Tonight’s dinner had a very sweet flavor to it. While you are probably thinking that I loved it Russ and didn’t care for it since I (hands down, no questions asked) have the bigger sweet tooth, you would actually be wrong. While I don’t think either of us has ever thought about it before, we discovered tonight that when it comes to meals I prefer savory while Russ enjoys both savory and sweet. Who knew!

Tonight for dinner we tried Fine Cooking’s recipe for Shrimp Stew with Coconut Milk, Tomatoes, and Cilantro. To make it you start by peeling and deveining the shrimp and tossing them with salt. Then heat the oil and add the bell pepper and cook until it is tender. Then add the scallion whites, cilantro, garlic, and red pepper flakes and cook for about a minute. Then add the tomatoes and coconut milk and bring it to a simmer. Let it simmer and reduce for about 5 minutes. Then add the shrimp in and let them cook until they are just cooked through. The recipe says to cover it partially with the lid and let cook for 5 minutes, however, Russ and I used 1 lb of shrimp and not 3 lbs and it took just about 2 minutes for them to cook through. Then add the lime juice and serve it over rice garnished with the green part of the scallions and rest of the cilantro.

This was very good, but way too sweet for my tastes. I would cut the coconut milk back by half next time at first and taste it as I go. I also could not find my favorite brand of coconut milk and had to use my not favorite brand which I find to be sweeter and I believe it is coconut cream which may be my problem… Russ really liked the sweetness and would not change a thing, so next time I might let his cook a little longer and add more coconut milk to it for that sweet flavor he liked. Besides it being too sweet I really enjoyed the dish. It does have some complexity to the flavor with the cilantro and red pepper flakes. We both really liked the tomatoes in it as it added great flavor and texture. The entire meal came together very quickly and is great for a weeknight meal. Russ rates it a 9. I will say this is the first time I would really disagree with his rating. If the sweetness were cut in half I would then agree and give it a 9. I highly recommend this dish, but make sure you get coconut milk and start with half the can and add more if you think it needs it.

Shrimp Stew with Coconut Milk, Tomatoes, and Cilantro, Fine Cooking
Serves 6 to 8

Ingredients:

3 lb. jumbo (21 to 25 per lb.) shrimp, peeled and deveined Kosher salt2 Tbs. extra-virgin olive oil1 large red bell pepper, sliced into very thin 1-1/2-inch-long strips4 scallions, thinly sliced (white and green parts kept separate)1/2 cup chopped fresh cilantro4 large cloves garlic, finely chopped1/2 to 1 tsp. crushed red pepper flakes14.5-oz. can petite-diced tomatoes, drained13.5- or 14-oz. can coconut milk2 Tbs. fresh lime juice

In a large bowl, sprinkle the shrimp with 1 tsp. salt; toss to coat, and set aside.
Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the bell pepper and cook, stirring, until almost tender, about 4 minutes. Add the scallion whites, 1/4 cup of the cilantro, the garlic, and the pepper flakes. Continue to cook, stirring, until fragrant, 30 to 60 seconds.

Add the tomatoes and coconut milk and bring to a simmer. Reduce the heat to medium and simmer to blend the flavors and thicken the sauce slightly, about 5 minutes.
Add the shrimp and continue to cook, partially covered and stirring frequently, until the shrimp are just cooked through, about 5 minutes more. Add the lime juice and season to taste with salt. Serve sprinkled with the scallion greens and remaining 1/4 cup cilantro.

My Notes: We used 1 lb. of shrimp for the two of us and it was more than enough.

Having the Girls Over

Shortly after I moved back to Birmingham Sumner moved back too and we lived in adjacent apartment complexes. My next door neighbor was Cathleen and we all had similar stories of going away for college and eventually ending back up in Birmingham. Not too long after the three of us started to hang out, Elizabeth, having followed the same pattern, moved back too. We all enjoyed getting together and quickly realized we shared a common interest in hanging out together, cooking, eating, and sharing a bottle or two of wine. I was very new to cooking at this point and anxious to cook more but tired and frustrated with cooking for one. I won’t speak for the others, but I think we all felt somewhat the same. As far as cooking skills and practice I was probably the most green of the four of us with Cathleen being the most experienced. A quick side note… Cathleen may not remember this, but I stopped by her apartment one day to say hi and she was making an appetizer of polenta topped with mushrooms and a sauce for her family and let me have a taste – fantastic and believe it of not it was my first time trying polenta! Anyway, I don’t remember what all I cooked or any of us for that matter when we would get together, but I do remember it always being lots of fun with lots of yummy food. One of us would host and cook the entrée and the others would divide up bringing an appetizer, side dishes, and wine. We got together fairly frequently over a span of a couple years until it gradually became more difficult to find times to get together and we slowly let our dinners fall to the wayside. We would still all see each other, but not with our frequent dinners. For a while now I have wanted to get the four of us together again for dinner, so with Russ out of town this week it was the perfect time to have all the girls over for dinner instead of cooking for just me. Everyone was able to come and it was a wonderful, relaxing, fun evening of eating, drinking, and catching up! Hopefully we’ll be able to get our schedules to coordinate again sometime soon and do it again.

I decided to try a new meatloaf recipe tonight as my meatloaf craving from back here was still hanging around. One of the latest issues of Fine Cooking had a section on meatloaves and all the recipes looked tasty. I decided to finally breakaway from using the same meatloaf recipe and try a new one. For tonight I decided to make Meatloaf with Fresh Scallions and Herbs.

To make the meatloaf you sauté the onions in a little oil until they are soft and then set them aside to cool. Combine the meat (I used ground beef and turkey) in a bowl until it is mixed well. Then add the onions, paprika, salt and pepper and combine. Next add the remaining ingredients: eggs (beaten), panko, sliced scallions, sour cream, flat-leaf parsley, ketchup, tarragon, thyme and garlic. Mix this all together and then take a small piece, about the size of a quarter, and cook it in a pan on the stove. Taste the sample and adjust the seasoning as needed. I added a little more salt and pepper after tasting.

This meat loaf is really moist, but not mushy. I love the sour cream in it and think it really helps give it a creamy, moist texture. The tarragon is the dominant herb in the meatloaf and even though I really like tarragon I think I’ll cut it back a little next time in order to balance the flavors of the other herbs a little better. I am not sure why, but in the past I have always baked my meatloaf in a loaf pan. This time I formed the loaf by hand on a baking sheet and I will never go back to the putting it in a loaf pan again. I really like the look and shape of the free form loaf and I think it stayed even moister and cooked faster since the shape was not as thick and deep as the loaf pan I have used before.

When Russ got back in town he had a plate of leftovers and rated the meatloaf an 8.

Meatloaf with Fresh Scallions and Herbs, Fine Cooking
Serves 8

Ingredients:

1 Tbs. plus 1 tsp. vegetable oil; more as needed1 cup finely chopped yellow onion3/4 lb. ground beef (80% lean)1/2 lb. ground veal1/2 lb. ground pork1 tsp. sweet paprika, preferably HungarianKosher salt and freshly ground black pepper3 large eggs, lightly beaten; 1 more if needed1-1/2 cups homemade dry breadcrumbs or panko breadcrumbs; more if needed1 cup thinly sliced scallions (both green and white parts)1 cup sour cream3/4 cup chopped fresh flat-leaf parsley2/3 cup ketchup1/3 cup chopped fresh tarragon1 tsp. lightly chopped fresh thyme2 cloves garlic, finely chopped

Position a rack in the center of the oven and heat the oven to 350°F.

Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. When hot, add the onion and cook, stirring frequently, until softened, 3 to 5 minutes. Transfer to a plate to cool.

Put the ground beef, veal, and pork in a large bowl and gently knead them with your hands until just combined. Add the cooled onion, paprika, 2 tsp. salt, and 1 tsp. pepper and gently knead to blend. Add the remaining ingredients (except for the remaining vegetable oil) and gently knead with your hands or stir with a large spoon until just incorporated.

Wipe out the skillet and heat the remaining 1 tsp. oil over medium heat. When the oil is hot, add a quarter-size piece of the meat and cook, turning halfway through cooking, until the meat is cooked through, about 1 minute on each side. Cool briefly and taste. If it’s too moist to hold together, add up to 1/2 cup more breadcrumbs to the meat mixture; if it’s too dry, add an extra egg. If necessary, add salt and pepper. Repeat cooking quarter-size pieces of the meat until you’re satisfied with the flavor and consistency.

On a parchment-lined rimmed baking sheet, mold the meat mixture into a 9x5-inch loaf. Bake until the meat is firm to the touch and has an internal temperature of 160°F, about 1 hour. Allow the meatloaf to rest for 15 to 20 minutes before serving.

My Notes: For the meat I used ground beef and ground turkey.

Removing the Training Wheels on Cooking Fish

After dinner tonight Russ made the comment that her really likes having fish for dinner and you know what so do I, but for some reason we don’t eat it near as often as we do chicken or beef. We love the flavor and texture of grouper, tuna, Mahi Mahi, halibut, salmon, and the list goes on and on. We both appreciate how quick it is to prepare and how after dinner we are full, but in a very light, clean way. There are so many varieties of fish and so many different ways to prepare them that it should have us up to our ears in recipes to try for fish. So, why is it that we don’t eat it more often… I mean really at least once a week right. I really think a lot of this has to do with my not being able to take my cooking training wheels off. You see I am picky about where I buy my fish and there are only a couple places in town where I will go for fish. I almost always buy it the day I am going to prepare it, so that it is as fresh as possible. However, this carries a risk because I usually have bought all the other ingredients for the dish and what if I get to the fish counter and they are out of salmon and my recipe calls for salmon. This is where I get nervous and panic because what if there is not an alternative type of fish that fits my recipe… then what… I still consider myself a novice cook and I did not grow up eating fish or seeing it being cooked, so I am still learning how different types of fish taste, cook, and what types are able to substitute for another type. Consequently I find it easier and less nerve wracking to just skip the fish recipes and go for the chicken because have you ever gone in the store and had them be out of boneless, skinless chicken breasts. Tonight I go to the store and my recipe calls for cod, but it lists seven other types of fish that will work well and you know what they didn’t have any of them….so I just asked the fish monger for his recommendation from what they did have and he suggested the black grouper. The black grouper worked great in fact Russ thinks he would prefer it in this recipe over the cod! I do love fish and want to have it at home more often, so I am going to try and remove the training wheels and go ahead and put fish on the menu more often and trust myself that it will turn out alright (and if it doesn't Papa John knows where we live).

Tonight I made the cover recipe from the January Fine Cooking, Cod with Mushrooms, Garlic, and Vermouth. You start by sautéing the mushrooms in a little butter for several minutes. You then add the garlic and sauté it for about 45 seconds. Next you add the vermouth, parsley, vinegar, salt, and pepper and bring it to a boil. Let this reduce by half and then add the fish to the dish. Cover the dish and leave it until the fish is cooked through. Once the fish is cooked remove it and add the last of the butter to the sauce. Spoon the sauce over the fish, add a little more parsley and serve. I served the fish with brown rice and green beans.

The mushroom sauce was fantastic! It was light, flavorful and I loved the mushrooms in it. The fish was light, flaky, and tasty. Cooking the fish with the lid on allowed the fish to cook through while staying moist. This came together very quickly in fact I had to wait to start it to give the brown rice ample time to cook. Russ and I both really enjoyed this dish. Russ rates it a 9.

Cod with Mushrooms, Garlic, and Vermouth, Fine Cooking January 2008
Serves four.

4 Tbs. cold unsalted butter
10 oz. white or baby bella (cremini) mushrooms, wiped clean and sliced about 1/8 inch thick
4 medium cloves garlic, minced
½ cup dry vermouth
3 and ½ Tbs. chopped fresh parsley
1 Tbs. balsamic vinegar
½ tsp. kosher salt; more to taste
¼ tsp. freshly ground black pepper; more to taste
Four 6 oz. skinless cod fillets

In a heavy 12-inch skillet, melt 3 Tbs. of the butter over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes. Add the garlic and cook, stirring, until golden brown and fragrant, about 45 seconds. Add the vermouth, 3 Tbs. of the parsley, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes.

Remove the pan from the heat, lightly season the cod with salt and pepper and add it to the pan (tuck under the tails if necessary to even out the thickness), nesting the fillets into the mushrooms and spooning some of the mushrooms on top.

Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through (use the tip of a paring knife to check), 7 to 12 minutes, depending on thickness. With a slotted spatula, transfer the fish to serving plates or a platter. Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining ½ Tbs. parsley.

Variation: This recipe works well with many types of fish. Mahi mahi, pollock, haddock, sole, flounder, sea bass, and halibut make perfect substitutes; just reduce cooking time for thinner fillets.

Super Yummy Tomato Soup

As you probably know by now I LOVE soup and I love it in any form thick and chunky, thin and pureed, brothy, with meat, without meat… Russ likes soup, but I am not sure he feels quite as passionately about it as I do. He also tends to prefer just the hearty soups that include meat; however, he has a soft spot in his heart for Campbell’s Tomato Soup. This is his go to soup when he is not feeling well, but he likes it paired with a grilled cheese sandwich even when he is healthy and feeling fine. Call me a food snob, but I’ll be honest I really can’t eat Campbell’s soup unless I am super sick and no one will bring me Hot and Sour Soup or Chicken Corn Chowder from the Chinese restaurant. So, when Fine Cooking had an entire section on tomato soup I was elated because we could now both enjoy a meal of tomato soup since it wouldn’t be coming out of the red and white can. I let Russ pick which recipe we try first and he selected the Classic Tomato Soup. While the other recipes sound a little more interesting and different what better place to start than with the classic. So, I made it and I am in LOVE with this soup and once Russ eats the last can of Campbell’s Tomato Soup that is sitting in the pantry I will never buy it again because this was so, so, so much better and super easy to make.To make the soup you start by heating the oil and butter in a large Dutch oven and then adding the garlic and onion until they are soft. Then mix the flour in with the garlic and onion until they are combined. Next add the broth, tomatoes, sugar, thyme, salt and pepper. (A couple things on the can of tomatoes: First be sure and buy a high quality brand of tomatoes. Second, I realize that you are buying a can of whole tomatoes just to puree it, however, I forbid you to buy a can of pureed tomatoes for this recipe. You will be compromising the taste and it only takes a couple seconds to puree the whole tomatoes.) Bring this to a simmer while stirring and then reduce the heat to low, cover it, and let it simmer for 40 minutes. Once it has simmered remove the thyme sprig and throw it away. Then puree the soup. I used a hand blender which if you don’t have one is a very useful thing to have for making soups or smoothies (which is why Russ bought ours). Then taste it and add salt and pepper as needed. Ours needed both with a little more salt than pepper. You can then top it with any of the garnishes mentioned in the recipe. I went simple and just used a dollop of sour cream. After tasting it though I am definitely going to garnish it with thin slices of fresh basil next time.This soup is so simple and really quick to make except for the 40 minutes of simmering and the taste is fabulous! Both Russ and I were blown away with what great flavor it had! We both thought it would be good, but it was really fantastic with a light, fresh tomato flavor and a smooth texture. My only complaint is that I wish I had made more. Next time I make it I will definitely double if not triple this recipe. The leftovers will be eaten tomorrow for lunch, but this would freeze really well. It would be a great soup to make and stock your freezer with the leftovers for a cold, rainy day or really any ole day for that matter. We served ours with a side of cheese toast, but I think a small salad of mixed greens with balsamic vinaigrette would be another great side option. Russ rates the soup a 10.

Classic Tomato Soup, Fine Cooking February / March 2008
Yields about 8 cups, serves eight (Russ and I had it as an entrée, so in our case it would serve 4)

2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 Tbs. all-purpose flour
3 cups lower-salt chicken broth
28 oz. can whole peeled plum tomatoes, pureed (include the juice)
1 and ½ tsp. sugar
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

In a nonreactive 5 to 6 quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, thyme, and ¼ tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Discard the thyme sprig. Let cool briefly and then puree in two or there batches in a blender of food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Add a creamy touch:
Sour cream, goat cheese, and Parmesan garnish: In a small bowl, combine ½ cup sour cream with ¼ crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
Crème fraiche, herb, and horseradish garnish: In a small bowl, combine ½ cup crème fraiche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add ½ Tbs. well-drained prepared horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

Keeping Warm in the Kitchen

I imagine that if you have read this blog at all that it is obvious by now that I enjoy cooking and baking, however, you probably also know that there are certain aspects of it that I especially love. One of those is a lazy, long weekend with no real plans and plenty of time to cook and bake. This weekend Russ, Cash, and I went up to Mentone with Allen and Gil. The boys were planning to take advantage of it being one of the last weekends in deer season and I was planning on taking advantage of the cold weather and staying inside either in the kitchen or curled up by the fire with a book. I pretty much accomplished my goal considering I didn’t leave the house, tried out three new recipes, repeated one old recipe (in addition to the Santa Fe Soup in the previous post), read the new issue of Fine Cooking cover to cover, and started a new book. Top it off with good friends, Cash curled up on his blanket and it was a wonderful, long, winter weekend!

To start the cold morning off right I decided to try out the Fastest Cinnamon Buns from the November issue of Fine Cooking. I actually wanted to make these for Christmas morning to go with the Cinnamon Bread… because apparently I didn’t think one cinnamon bread would be enough for just Russ and me…. but I ran out of time to make it and have had it on the top of my bread list to try ever since. The reason these are called the Fastest is that there is no rising involved and the dough comes together very quickly. To make the dough you toss the wet ingredients in the food processor and until it is smooth. You then add the dry ingredients and pulse until the dough just comes together. You then take it out and put it on a floured surface and knead it until it is smooth. Then roll is out into a rectangle and brush it with melted butter. Then mix the filling ingredients together. I left out the pecans as Russ is not big on nuts in his breads and apparently neither is Gil or Allen. I also used Vietnamese cinnamon that Russ gave me for Christmas which is stronger than regular grocery store cinnamon. Spread the topping evenly over the dough and roll it up. Then cut it into 12 pieces and place them cut side up in a pan that has been sprayed with Pam. The recipe calls for you to use a springform pan, however, we didn’t have one in Mentone so I used a round cake pan that worked perfectly. Then bake them at 400 F for about 20 to 28 minutes (ours took around the 28 minute mark). While they bake mix together the confectioner’s sugar, milk, and vanilla extract for the glaze. I used more confectioners’ sugar than it called for because it seemed too runny to me. You want a thick, but pourable glaze, so you will just need to add more confectioners’ sugar if it too runny or more milk if it is too thick. Once the cinnamon buns came out I poured some of the glaze over them and served the rest on the side (which was a hit with the boys).

The cinnamon buns were delicious! They are sweet with a great balance of dough and filling. This was my first time using the Vietnamese cinnamon and it was fantastic! While the buns have good balance the cinnamon really does shine and Russ even commented on how good the flavor of the Vietnamese cinnamon was – potent, fragrant, and fresh. I am generally not a fan of icing on cinnamon rolls as I find it too thick, too much, and too sweet; however, the glaze on these is just the perfect amount of extra sweetness and the gooey texture really works well with the baked buns. I think that these buns would be lacking if you left it off. Russ rates the cinnamon buns a 10!

Side note on Vietnamese Cinnamon: Usually when you use a stronger cinnamon you are encouraged to cut back on the amount called for in a recipe, but since it was my first time and I am just a baking rebel I wanted to try it with the full amount to see how it tasted. I think there are definitely recipes where I might cut back on the cinnamon if I use the Vietnamese so that it won’t overwhelm the other flavors, but I liked the strong flavor of it in this recipe. Call me a baking snob, but I am not sure I can go back to using the grocery store cinnamon… especially when Penzey’s has so many different ones I need to try!

For dinner I decided to make one of Russ’ favorite dishes, Chicken Marsala. This is a recipe of Giada’s that is for Veal Marsala and I just substituted chicken for the veal (either works great). To make this dish you start by sprinkling the chicken with salt and pepper. Then heat a skillet and add a little butter and olive oil. In batches cook the chicken for a couple minutes on each side. It will cook a little more once you pull it out and later in the recipe, so don’t cook it all the way through or you might over cook it in the end. Set the chicken to the side and add a little more oil to the pan and then add the shallot and garlic. Once this has sautéed for a couple minutes add the mushrooms. I increase the amount of mushrooms because I love them and I used a mix of white and baby bella this time. Any combination of mushrooms will do, so pick what looks best and what you like. Once the mushrooms are tender and the juice has evaporated add the remaining ingredients. I increased the amount of shallots, garlic, Marsala, rosemary, chicken broth, and rosemary sprigs since I increased the amount of mushrooms. Once this has cooked down then add a little more butter, salt, and pepper. Lastly add the chicken back in until everything is heated through. I served it over linguine with a side of spinach salad.

If you love mushrooms and rosemary then you will really enjoy this dish! The woodsy flavor of the mushrooms and rosemary is brought out and complemented by the Marsala for a delicious combination. I like to serve this over pasta to help soak up some of the extra sauce. I chopped and prepped everything ahead of time which made it come together very quickly and easily when I prepared it. Russ rates it a 9.

Fastest Cinnamon Buns, November 2007 Fine Cooking
Yields, 12 buns

Cooking Spray for the pan

For the Dough:
¾ cup cottage cheese (4% milk fat)
1/3 cup buttermilk
¼ cup granulated sugar
2 oz. (4 Tbs.) unsalted butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) unbleached flour; more for rolling
1 Tbs. baking powder
½ tsp table salt
¼ tsp baking soda

For the Filling:
¾ oz (1 and ½ Tbs.) unsalted butter, melted
2/3 cup packed light or dark brown sugar
1 and ½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground cloves
1 cup (4 oz) chopped pecans

For the Glaze:
2 and ½ oz (scant 2/3 cup) confectioners’ sugar
2 to 3 Tbs. cold whole or low-fat milk
1 tsp. pure vanilla extract

Heat oven to 400 F. Grease the sides and bottom of a 9 or 10 inch springform pan with cooking spray.

Make the dough: In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.

Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12x15 inch rectangle.

Make the filling: Brush the dough with the melted butter, leaving a ½ inch border unbuttered around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture.

Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.

With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.

Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.

Make the glaze: in a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.