2010 February : Weeknight Gourmet

Archive for February, 2010

Comfort Food Classic: Bolognese Sauce

February 28 2010 | Leave a Comment

Since I am still on a quest for the perfect bolognese sauce, I decided this recipe from the March Bon Appetit was a good use for the last of the ground beef from the steer.

This recipe is from a “back country” menu, so it calls for antelope sausage and venison. I didn’t have easy access to either so I substituted spicy Italian sausage for the antelope sausage and ground veal for the venison. The only other changes I made were to halve the recipe and to use a bit more tomato paste than the directions called for.

I bought fresh fettuccine — the store didn’t have fresh pappardelle — to serve with the sauce and I prepared a simple green salad as a side.

The hearty sauce was delicious and rustic! The four different meats — beef, sausage, bacon, and veal — provided wonderful flavor. And, there is plenty left over for another meal this week. I bet the sauce will taste even better when we have it later this week. This just might become my go-to bolognese recipe.

Homemade Pappardelle with Bolognese Sauce
Bon Appetit

5 tablespoons butter
7 tablespoons extra-virgin olive oil
2 cups chopped onions
1 1/4 cups chopped celery
3/4 cup chopped carrot
2 large garlic cloves, chopped
1 1/2 pounds ground beef (15% fat)
1 1/2 pounds antelope sausages or spicy Italian sausages, casings removed
3/4 pound ground venison or ground beef (15% fat)
3/4 pound bacon, chopped
1 1/2 cups whole milk
1 1/2 cups dry white wine
3/4 cup tomato paste (about 7 1/2 ounces)
1 cup freshly grated Parmesan cheese plus additional for passing
2.5 – 3 lbs fresh pappardelle

Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, venison, and bacon. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.

Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and chill. Rewarm over low heat.

Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add warm Bolognese and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Serve, passing additional cheese.

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Categories : Beef, Pasta, Pork

Comfort Food Classic: Mac & Cheese

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I had never made homemade macaroni and cheese until last night. For my first attempt, I turned to my go-to gal Ina Garten. Her recipes have never led me wrong and are always delicious. This mac and cheese recipe is no exception. It turned out perfectly — so creamy and delicious.

I made a couple of minor changes — I used the 4 cups of gruyere as suggested but instead of 2 cups of extra sharp cheddar, I used 1 cup of extra sharp cheddar and 1 cup of sharp cheddar. Instead of fresh breadcrumbs, I used panko. You probably only need 3/4 cup of panko — not 1.5 cups. I also mixed some grated parmesan into the panko. I enjoyed the crunch of the breadcrumbs and the flavor they imparted to the tomatoes on top of the dish. Lastly, I used small shells instead of elbows or cavatappi because I had a full box in the cabinet and they are roughly the same size as elbows.

I served the mac and cheese with a simple green salad. Overall, this was comfort food at its best! Tim and I can’t wait to have the leftovers!

Mac and Cheese
Barefoot Contessa

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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Categories : Pasta, Vegetarian entree

Kitchen Cabinet Coffee Cake

February 27 2010 | Leave a Comment

I decided we deserved a nice breakfast treat on this snowy weekend. Coffee cake came to mind, but all the recipes I looked at would have required me to go to the store to pick up an ingredient or two. I really didn’t want to get out my pajamas quite yet so I pulled together this recipe based on a quick perusal of 10 or so different coffee cake recipes and the ingredients I had on hand.

Many of the recipes I looked at called for blueberries. We didn’t have any fresh or frozen blueberries in the house but did have some very nice blueberry jam. I decided I would swirl the jam through the batter for a nice marbled effect and blueberry taste.

I also didn’t have whole milk but learned a good substitute. Pour 1.5 tablespoons of heavy cream into a 1 cup measuring cup and fill the remainder with skim milk.

The cake was amazing! Great light texture, with nice blueberry taste from the jam, and a delicious crumb topping. This will be a great go-to recipe when we entertain in the Berkshires.

Tim jokingly asked who the other 11 people coming over for breakfast were, but I have a feeling the cake won’t last long!

Kitchen Cabinet Coffee Cake

•   2 1/3 cups all purpose flour
•   3/4 cup (1 1/2 sticks) unsalted butter, room temperature
•   1/2 cup walnuts chopped
•   1/2 cup (packed) golden brown sugar
•   1 teaspoon ground cinnamon
•   2 1/2 teaspoons baking powder
•   1/2 teaspoon salt
•   1 cup sugar
•   2 large eggs
•   1 cup whole milk
•   1/2 cup blueberry jam (at room temperature)

Combine 1/3 cup flour, 1/4 cup butter (cut into pieces), walnuts, brown sugar and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.

Preheat oven to 357°F. Butter and flour 13x9x2-inch baking pan.

Sift remaining 2 cups flour, baking powder and salt into small bowl.

Using electric mixer, beat remaining 1/2 cup butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Mix dry ingredients into batter alternately with milk in 3 additions each.

Transfer cake batter to prepared baking pan. Swirl the blueberry jam into the batter using a knife. Sprinkle topping evenly over batter.

Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.

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Categories : Breakfast, Brunch, Cake

Q. What do I do with an eye of round roast? A. Roast Beef with Dijon-Caper Sauce

February 26 2010 | Leave a Comment

I can’t believe how few pieces of beef we have left! Last weekend I cooked our eye of round roast. Like many of the cuts we had, I had to do a little research to figure out what to do with it.

I found this recipe on epicurious.com and it looked easy yet flavorful. The roast cooked perfectly and I really enjoyed the mustard-caper sauce. My only big mistake, and piece of advice to anyone who cooks this cut of beef, is to slice the beef very thinly. I made the slices much too thick. I am not good at carving meat — I think I need to take a carving class!

I served the beef with an easy version of potato au gratin. A delicious Sunday night meal.

Roast Beef with Dijon-Caper Sauce
Bon Appetit

Roast Beef:

1 3-pound eye of round beef roast, trimmed of excess fat and sinew
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon freshly ground pepper

Sauce:

1 tablespoon butter
1 tablespoon all purpose flour
2 cups low-salt beef broth
2 tablespoons Dijon mustard
2 tablespoons drained capers

For roast beef:
Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.

Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon pepper in small bowl. Heat oil in large oven-proof skillet over medium-high heat. Add beef; cook until browned on all sides, turning occasionally, about 10 minutes. Sprinkle with herb mixture. Transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F, about 40 minutes. Transfer to cutting board; let rest.

For sauce:
Place skillet with juices over medium-high heat. Add butter; stir until melted. Add flour; whisk until smooth. Gradually whisk in broth; bring to boil. Boil until sauce is reduced to 1 1/4 cups, whisking often, about 6 minutes. Whisk in mustard and capers. Season sauce with pepper.

Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.

Test-kitchen tip:
Eye of round is not the most tender cut of beef. For the best flavor and texture, be sure to slice it very thinly.

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Categories : Beef

Easy Potato Gratin

February 25 2010 | Leave a Comment

Here is a quick and easy version of potatoes au gratin. I don’t cook potatoes very often but I thought this was a perfect side dish for our roast. The potatoes had lots of flavor and creaminess from the Gruyere and was so quick and easy to assemble.

Easy Potato Gratin

1 pound baby new potatoes
2 cups grated Gruyere cheese
1 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon freshly ground black pepper

Preheat oven to 375 degrees F.

Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.

Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper.

Spoon potato mixture into 4 gratin dishes or ramekins and bake for 20 minutes until top is golden.

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Categories : Side dishes - vegetables

White Bean Soup with Roasted Red Pepper Crostini

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I saw this soup and crostini recipe in a recent Williams-Sonoma catalog and knew I had to make it. I love all the ingredients involved in both the soup and crostini. The speed with which the soup comes together and the simplicity of the crostini make this a perfect weeknight meal! Plus, it was an opportunity to use the immersion blender that I received for Christmas!

The only change I would recommend is to let the soup simmer for a bit longer than the 10 minutes the recipe calls for.

It is a cold and snowy night in New York City — a perfect evening for the soup and crostini. The soup was delicious and I loved the simple but flavorful crostini. I’ll definitely make the soup again and plan to make the crostini as an hors d’œuvre next time we entertain.

White Bean Soup
Williams-Sonoma

1/4 cup olive oil, plus more for brushing
1/4 cup chopped pancetta
1/2 yellow onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
4 garlic cloves, minced
3 cans (each 15 oz.) cannellini beans, drained
5 cups chicken broth
3/4 tsp. finely chopped fresh thyme
1/2 cup grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper, to taste
12 baguette slices, each 4 inches long and 1/2 inch thick
1 cup jarred roasted red bell peppers
2 Tbs. finely chopped fresh flat-leaf parsley
1 tsp. sherry vinegar
1/8 tsp. red pepper flakes
1/2 tsp. honey

In a 3 1/2-quart Dutch oven over medium heat, warm 2 Tbs. of the olive oil. Add the pancetta and cook, stirring occasionally, until crispy, about 5 minutes. Add the onion, carrot and celery and cook, stirring occasionally, until beginning to soften, about 8 minutes. Add the garlic and cook for 1 minute. Add the cannellini beans, broth and thyme and bring to a simmer. Reduce the heat to low, cover and cook until the vegetables are tender, about 10 minutes.

Remove the pan from the heat. Using an immersion blender, puree the soup until smooth. Stir in the cheese and season with salt and black pepper. Keep the soup warm.

Meanwhile, brush the baguette slices on both sides with olive oil and season lightly with salt. Heat a cast-iron grill pan over medium-high heat. Toast the bread, turning once, until nicely grill-marked, about 2 minutes per side. Set aside.

In the blending cup of an immersion blender, chop the roasted red bell peppers. Stir in 1/2 tsp. salt, the remaining 2 Tbs. olive oil, the parsley, vinegar, red pepper flakes, honey and black pepper. Top the baguette slices with the roasted red bell pepper tapenade, dividing evenly. Ladle the soup into warmed bowls and serve immediately with the crostini. Serves 6.

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Categories : Soups, Stews, Chilis, Vegetarian entree

Angus's Birthday Dinner: Beggin' Egg & Cheese Fried Rice

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Today is Angus’s 2nd birthday! Hard to believe our hairy beast is no longer a puppy! Just like last year, I decided to make our pup a special dinner.

I turned to Rachael Ray, who has a pet friendly recipe in each issue of her magazine. This is a take on fried rice made with brown rice, bacon, egg, rice and a little cheese. I actually didn’t have bacon but did have some pancetta so I used that. I also used boil-in-a-bag brown rice to speed up the meal.

Based on how quickly Angus ate his special birthday bowl of food, I think it was a hit!

Beggin’ Egg & Cheese Fried Rice
Rachael Ray

2 slices turkey bacon
1 tablespoon vegetable oil
1/2 cup cooked brown rice
1 large egg, beaten
1/4 cup shredded cheddar cheese
Chopped flat-leaf parsley,for sprinkling

In a medium nonstick skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels, then finely chop.

In the same skillet, heat the oil over high heat. Add the rice and cook, stirring often, until warmed through, about 4 minutes. Add the cooked bacon and toss. Push the rice mixture to the side of the pan; add the egg to the pan and cook, stirring, until set, then stir into the rice. Transfer to a bowl, top with the cheddar and let cool. Sprinkle with the parsley.

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Categories : Pet Friendly

Weeknight Chicken: Chicken Piccata

February 20 2010 | Leave a Comment

Here is another delicious weeknight chicken meal. I love chicken piccata — wonderful lemon flavor with an extra boost from the capers.

I had never made this Giada de Laurentiis recipe before, but it will now be my go-to chicken piccata recipe. In addition to tasting good, the recipe is a great staple because you very well may have all the ingredients in your kitchen!

I served the chicken with Roasted Broccoli and Cauliflower. Delish!

Chicken Piccata
Giada de Laurentiis

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.

Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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Categories : Poultry

Weeknight Veggies: Roasted Broccoli & Cauliflower with Garlic and Chile

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I love roasted vegetables! Here is a very easy roasted broccoli and cauliflower recipe perfect for a weeknight meal. The garlic and red pepper flakes give the veggies a little something extra.

Roasted Broccoli & Cauliflower with Garlic and Chile
Adapted from Everyday Food, March 2010

1 head cauliflower, cut into florets
1 head broccoli, cut into florets
2 to 3 tablespoons olive oil
5 garlic cloves (skin on)
1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
Juice from 1/2 lemon

Preheat oven to 450 degrees. On a rimmed baking sheet, toss together broccoli, cauliflower olive oil, garlic, and red-pepper flakes. Season with coarse salt and ground pepper.

Roast until browned and tender, about 20 minutes, stirring halfway through. Toss with the fresh lemon juice.

1 Comment

Categories : Side dishes - vegetables

Meatless Monday is Back: Pea & Parsley Pesto

February 16 2010 | Leave a Comment

Here is a delicious vegetarian dinner. I promise — you won’t miss the meat!

I never had pesto made with peas before, but the parsley – pea – walnut combination was terrific. A little sweetness from the peas, some nuttiness from the parmesan and walnuts, and some freshness from the parsley.

A couple of notes…To toast the walnuts, simply spread nuts on a baking sheet and bake at 350 degrees for 8 to 10 minutes. I used whole wheat spaghetti to make the dish more healthful.

You’ll note that the recipe makes more pesto than you need for the pasta. I think I am going to make some crostini with the pesto on Thursday night and serve with a white bean soup I plan to make.

Tim and I both gobbled this dish down! I will definitely be making this again.

Pea & Parsley Pesto with Linguine
Everyday Food, March 2010

2 cups frozen peas (from a 10-oz. bag)
1 cup packed fresh flat-leaf parsley
1/2 walnuts, toasted
2/3 cup grated Parmesan, plus more for serving
3 garlic cloves, smashed and peeled
1/3 cup extra virgin olive oil
coarse salt and pepper
12 oz. linguine

Cook 1 cup peas according to package instructions. In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper.

In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking.

Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot and toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats the pasta.

Archive for February, 2010

Comfort Food Classic: Bolognese Sauce

Comfort Food Classic: Mac & Cheese

Kitchen Cabinet Coffee Cake

Q. What do I do with an eye of round roast? A. Roast Beef with Dijon-Caper Sauce

Easy Potato Gratin

White Bean Soup with Roasted Red Pepper Crostini

Angus's Birthday Dinner: Beggin' Egg & Cheese Fried Rice

Weeknight Chicken: Chicken Piccata

Weeknight Veggies: Roasted Broccoli & Cauliflower with Garlic and Chile

Meatless Monday is Back: Pea & Parsley Pesto

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