Sheet Pan Supper: Turkey Meatballs and Slow Roasted Tomatoes

Sheet Pan Supper: Turkey Meatballs and Slow Roasted Tomatoes

Fear not, despite being baked, these are tender and flavourful meatballs — though check them a bit earlier if you make smaller ones than Gilbert calls for, as I learned. I highly recommend eating with the ricotta as she suggests.

For the tomatoes:turkeymeatball
4 cups (1 L) cherry tomatoes, halved
3 cloves garlic, skins on
1/4 cup (60 mL) extra-virgin olive oil
Pinch of fine sea salt
Pinch of dried oregano

For the meatballs:
1 small yellow onion, peeled
1 1/2 lb (750 g) ground turkey (dark meat is best)
1 cup (250 mL) grated Parmesan cheese
1/4 cup (60 mL) Italian-style breadcrumbs
1/2 tsp (2 mL) herbes de Provence (see note)
1 tsp (5 mL) kosher salt
1/2 tsp (2 mL) freshly ground black pepper
1/4 tsp (1 mL) ground mustard (such as Colman’s)
2 tbsp (30 mL) extra virgin olive oil, plus extra for serving
2 tbsp (30 mL) chopped fresh basil leaves, plus extra for serving
Ricotta cheese, for serving

Preheat the oven to 300 F (150C) with racks in the upper and lower thirds. Line two sheet pans with aluminum foil or parchment paper. On one of the pans, arrange the tomatoes in a single layer with the garlic cloves. Evenly drizzle everything with the olive oil and sprinkle with the sea salt and oregano. Toss to coat, then turn the tomatoes cut side up. Bake the tomatoes on the lower rack, rotating the pan halfway through, until they are puckered, crinkly and sweet, 30 minutes to 1 hour (the longer the tomatoes roast at a low temperature, the sweeter they’ll get). Meanwhile, make the meatballs: Use the large holes of a box grater to grate the onion into a large bowl; you will get some onion juice in the bowl as well — this is good. Add the turkey, Parmesan, breadcrumbs, herbes de Provence, kosher salt, pepper, mustard, olive oil and basil, and use your hands to gently mix everything together until combined. Do not over-squish the meat, as this will lead to tough, dense meatballs. Divide and shape the meat mixture into 24 golf ball-size balls (a cookie scoop is a great tool for this), and place them on the other sheet pan, leaving just a bit of space between the meatballs. Once the tomatoes have been cooking for at least 30 minutes (or a few minutes longer if you want them extra sweet), turn up the oven to 375 F (190 C). Slide the meatballs into the oven on the upper rack, above the pan of tomatoes. Bake the tomatoes and meatballs until the tomatoes are puckered and sizzling, about 15 minutes. Remove the tomatoes from the oven and set them aside. (Either discard the garlic cloves or peel them for serving with the tomatoes.) Flip the meatballs, rotate the pan and continue to bake on the upper rack until they are no longer raw inside (check one with a knife), an additional 20 to 25 minutes. Serve the meatballs warm, on a bed of the slow-roasted tomatoes, with dollops of ricotta on top. Drizzle with extra virgin olive oil and garnish with some extra basil, as much as you like.

Note: What is herbes de Provence? Glad you asked. It’s a mixture of dried herbs and spices traditionally found in the Provencal region of France, including thyme, savory, basil, fennel seed and lavender, among others. Small jars of the blend can usually be found in the spice aisle at the grocery store, though if necessary you an mix your own using equal parts dried savory, rosemary, thyme, basil, marjoram and fennel seed — or some other combination thereof — and if you can find culinary lavender, use that, too.
The Dish with Slight Variations (Turkey & Pork Meatballs)

5 pints cherry tomatoes, halved
3 cloves of garlic
Pinch of fine sea salt
1/4 cup extra virgin olive oil

1 small peeled yellow onion
1 lb ground turkey (not too lean)
1 lb ground pork
1 heaping cup freshly grated Parmesan cheese
1/4 cup panko
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon stone ground mustard
2 Tablespoon extra virgin olive oil
2 tablespoons chopped fresh basil, plus extra for serving
ricotta cheese for serving

Preheat oven to 300 degrees with racks in upper and lower third. Line two sheet pans with aluminum foil or parchment paper. On one of the pans, arrange the tomatoes in a single layer with the garlic cloves. Evenly drizzle everything with the olive oil and sprinkle with salt. Toss to coat. Bake on lower rack, rotating pan halfway through, until they are puckered crinkly and sweet, about 45 minutes. The longer they roast the better they are- you can take them out at 30 minutes, but try for an hour. Meanwhile, make the meatballs. Grate the onion with a box grater into a large bowl, to capture the onion juice as well. Add the ground meats, Parmesan, panko, spices, olive oil, mustard and basil. Use your hands to mix until well combined. Don’t over work the meat- this will give you dry, dense meatballs. Divide and shape the mixture into golf ball sized meatballs, and place on the other sheet pan, leaving just a bit of space between the meat balls. Once the tomatoes have cooked at least thirty minutes (I roasted mine at low heat closer to an hour), crank the oven up to 375. Put the meatballs on the upper oven rack. Bake both pans until the tomatoes are sizzling- about 15 minutes. Take the tomatoes out and set them aside. Flip the meatballs, rotate the pan and continue to bake until they are no longer raw inside, an additional 20-25 minutes. Serve the meatballs warm on a bed of the slow-roasted tomatoes, with dollops of ricotta on top. Garnish with some extra basil.

Sheet Pan Supper: Ancho Chile Flank Steak & Sweet Potato Tacos

Sheet Pan Supper: Ancho Chile Flank Steak & Sweet Potato Tacos

Flank Steak; Photo: Alison Miksch; Props: Caroline Cunningham; Food: Erin Merhar

1 (2-lb.) flank steak
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon garlic powder
1 tablespoon plus 1 tsp. ground cumin, divided
1 tablespoon plus 1 tsp. ancho chile powder, divided
4 teaspoons kosher salt, divided
1/4 cup plus 2 Tbsp. olive oil
1/2 pound fresh tomatillos, husks removed
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
1 large red onion, cut into 1/2-inch pieces
Flour tortillas, sour cream, fresh cilantro

Place flank steak in a large zip-top plastic freezer bag. Stir together lime juice, next 2 ingredients, 1 Tbsp. cumin, 1 Tbsp. ancho chile powder, and 2 tsp. kosher salt in a small bowl. Whisk in 1/4 cup olive oil, and pour over flank steak. Seal bag, and turn to coat. Chill 1 to 12 hours. Place oven rack about 6 inches from top of oven. Preheat oven to 450°. Rinse tomatillos, and cut into quarters. Stir together sweet potatoes, red onion, tomatillos, and remaining 1 tsp. cumin, 1 tsp. ancho chile powder, 2 tsp. salt, and 2 Tbsp. oil in a large bowl. Spread sweet potato mixture in an even layer in a heavy-duty aluminum foil-lined sheet pan. Bake at 450° for 20 minutes. Remove from oven, and move sweet potato mixture to outer edges of pan. Place flank steak in center of pan. Increase oven temperature to broil. Broil 6 minutes. Turn steak over, and broil 6 minutes more. (Stir vegetables if they begin to char.) Remove from oven, and let stand 5 minutes. Cut steak across the grain, and drizzle with pan drippings. Serve with sweet potato mixture, tortillas, sour cream, and fresh cilantro.

Mac n Cheese on a Sheet Pan

Mac n Cheese on a Sheet Pan

This came up in a search for sheet pan meals — I was wondering how pasta would work there, but instead it is a way to cook Mac and Cheese so you get more of the delicious crispy bits on top; its not really a one pan sheet pan meal.  Ah well, still sounds like a great idea =)

Sheet pan mac n cheese3/4 pound elbow macaroni
8 tablespoons unsalted butter, divided
1/4 cup flour
2 cups whole milk
2 cups water
1 1/4 teaspoons kosher salt
Freshly ground black pepper to taste
6 oz fresh bread to be pulsed into crumbs (3 cups once pulsed)
parsley, a medium to large bunch
2 to 3 cloves garlic
1/4 teaspoon kosher salt
1 1/2 cups (4 ounces) Parmigiano Reggiano, grated
1 cup (8 oz) Fresh Mozzarella, diced into small cubes

Preheat oven to 425°F. Bring a large pot of water to a boil. Add a tablespoon of kosher salt. Boil macaroni for about 5 minutes or for 2 minutes less than the box’s suggested al dente time. (For example, my macaroni box said ‘al dente perfection’ in 7 to 9 minutes. I boiled mine for 5.) Drain. Do not rinse. Set aside. In the same large pot, melt 4 tablespoons of butter over medium-high heat. Add flour, whisking constantly for about a minute. Add milk and water, whisking to remove any of the flour-butter mixture from bottom of pan. Bring to boil, then reduce heat and gently simmer. Add 1 1/4 teaspoons kosher salt and pepper to taste. Simmer until mixture begins to thicken, about 20 minutes. Note: the mixture will not get super thick, but it will coat the back of a spoon, and if you run your finger through the coating, the trail should stay — see photo. Remove from the heat. Meanwhile, melt remaining 4 tablespoons of butter stovetop or in microwave. Pulse bread in food processor to make crumbs. Measure 3 cups and place in a mixing bowl. Add parsley (it’s ok if the tender stems are included — use the top 3/4 or so of the bunch) and garlic to food processor. Pulse until fine, then add to bowl with breadcrumbs. Season with 1/4 teaspoon kosher salt. Pour butter over top and mix with spatula until combined. In a large mixing bowl, toss macaroni with grated Parmigiano Reggiano — it’s ok if the noodles are sticking together; they will separate once the béchamel is poured over top. Line a jelly roll pan with a sheet of parchment paper. Spread macaroni mixture over top. Distribute mozzarella cubes over top. Scatter breadcrumb mixture evenly over top. Bake for 25 to 30 minutes, or until top is golden and the macaroni is bubbling. Let sit 10 minutes before serving.

Chicken & Onion Tagine

Chicken & Onion Tagine

Im not sure why this picture shows a sheet pan instead of tagine? =)
Im not sure why this picture shows a sheet pan instead of tagine? =)

1 tbsp. kosher salt, plus more to taste
6 cloves garlic, roughly chopped
2 tsp. cumin seeds, crushed
1 tsp. paprika
1 tsp. ground turmeric
5 tbsp. olive oil
4 skinless bone-in chicken thighs
4 skinless bone-in chicken drumsticks
1 tsp. crushed saffron threads
4 medium yellow onions, cut into 12 wedges each
Freshly ground black pepper, to taste
1 lemon, thinly sliced crosswise, seeds removed
1 1⁄4 cups pitted green olives
1⁄3 cup finely chopped cilantro
Cooked white rice, for serving

Make a spice paste: Using the flat side of your knife, chop and mash salt and garlic together on a cutting board into a smooth paste; transfer paste to a large bowl and stir in cumin, paprika, and turmeric. Stir in 3 tbsp. oil, and then add chicken thighs and drumsticks; toss until evenly coated. Cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours. Heat remaining oil in an 8-qt. Dutch oven or large tagine over medium-high heat. Working in batches, add chicken pieces, and cook, turning once, until golden brown on both sides, about 10 minutes; transfer to a plate and set aside. Add saffron and onions to pot, season with salt and pepper, and cook, stirring occasionally, until soft, about 15 minutes. Return chicken to pot along with lemon slices and 1 cup water, and bring to a boil; reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 40 minutes. Remove from heat, and scatter olives and cilantro over chicken; serve with rice.

Sheet Pan Supper: Chinese 5 Spice Pork Chops with Broccoli and Pineapple

Sheet Pan Supper: Chinese 5 Spice Pork Chops with Broccoli and Pineapple

Sheet_Pan_Pork_Chops_Broccoli_Pineapple-2-640x9604 boneless pork chops (about 1.25-1.5 lbs), trimmed of visible fat
2 tablespoons grapeseed oil (or other light flavored oil)
2 tablespoons pure maple syrup
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 2-inch piece fresh ginger, grated
1 teaspoon Chinese five spice powder
1 teaspoon toasted sesame oil
2 large handfuls broccoli florets
1 fresh pineapple, cored and cut into chunks
1 teaspoon sesame seeds (optional)
pinch coarse salt and fresh ground pepper to taste

In a bowl, whisk together oil, maple syrup, soy sauce, vinegar, ginger, five spice powder and sesame oil. Place the pork chops in a shallow baking dish or zip top bag and pour marinade over them making sure they are completely coated in the marinade. Marinade the pork chops in the refrigerator for 4 hours up to overnight, taking time to turn the pork chops in the marinade during that time. When it’s time to cook, preheat oven to 425 degrees. Line your sheet pan with aluminum foil and place pork chops onto sheet pan spaced out evenly. Reserve the marinade for the vegetables. In a bowl, add the broccoli florets and pineapple along with 1/4 cup pf the reserved marinade. Toss to coat. Place broccoli and pineapple on sheet pan and arrange evenly around pork chops. Bake in 425 degree oven for 15 to 20 minutes, until pork chops are cooked through (you can use an instant read meat thermometer to check internal temperature of 140 -145 degrees if you like). If you prefer, remove pork chops from pan and cook broccoli and pineapple for 5 more minutes (optional). Sprinkle sesame seeds over vegetables. Serve immediately

Sheet Pan Supper: “Half English” Breakfast

Sheet Pan Supper: “Half English” Breakfast

half englishCooking spray or olive oil
2 medium plum tomatoes
2 tablespoons olive oil
1/4 teaspoon dried thyme
Salt
Black pepper
12 medium cremini mushrooms
8 small uncooked breakfast link sausages (about 8 ounces)
4 large eggs
Toast, for serving (optional)

Arrange a rack in the middle of the oven and heat to 425°F. Coat a rimmed baking sheet with cooking spray or a thin coating of oil. Halve the tomatoes lengthwise. Using a melon baller or teaspoon, scoop the seeds and core out of the tomatoes. Place the tomatoes in a medium bowl, add 1 tablespoon of oil and half of the thyme, season with salt and pepper, and toss to combine. Transfer to a rimmed baking sheet and arrange cut-side up (reserve the bowl). Roast for 15 minutes. Meanwhile, halve the mushrooms and place in the reserved bowl. When the tomatoes have roasted for 15 minutes, add the remaining 1 tablespoon oil and thyme to the mushrooms, season with salt and pepper, and toss to combine. (Do not do this ahead of time, as the salt will draw moisture out of the mushrooms.) Remove the baking sheet from the oven, add the sausage and mushrooms, cut-side down. Roast until the sausage is almost cooked through, about 12 minutes. Remove the baking sheet from the oven again and use a spatula to push the mushrooms, sausages, and tomatoes aside to create 4 empty spaces for the eggs. Crack the eggs into the spaces and season with salt and pepper. Roast about 5 minutes for runny yolks or 8 minutes for set yolks. Serve immediately with toast, if using.

Sheet Pan Supper: Ranch Pork Chops & Potatoes

Sheet Pan Supper: Ranch Pork Chops & Potatoes

ranch-pork-chops-and-potatoes-sheet-pan-dinner-1-33 T. olive oil
1 oz. ranch seasoning
1 tsp. smoked paprika
1 T. dried oregano
1 tsp. ground black pepper
6 pork chops (either boneless or bone-in will work)
2 lb. baby potatoes
1 T. fresh parsley, chopped

Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray. Drizzle the olive oil over the pork chops and potatoes and toss well. In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn’t find the need for additional salt, but feel free to season with salt to taste. Place the baking sheet in the oven and roast for about 35 to 40 minutes or until the pork chops are cooked through and the potatoes are fork tender. Garnish with chopped parsley then serve immediately.

Kangaroo Pancakes

Kangaroo Pancakes

Pancake Mix
Cocoa
1 Marshmallow
Chocolate Chips

Start out by making your pancake mix according to directions. Pour a little bit of the mix into a small bowl. This will be the baby. Pour a little bit of cocoa in the rest of the mix. Pour your chocolate pancake mix into a pan on low heat making 3 medium size pancakes & 1 small pancake. Use the small pancake for the head. Use one of the med. pancakes for the body. Cut another one in half & place that on top. This will create the pouch. Cut out the other features like the ears, tail, etc.. Using kitchen scissors with the other half. We cut the feet & hands out the last pancake using round cookie cutters. You can also just use your kitchen scissors. Cut a marshmallow in half for the eyes. We used chocolate chips for the face, hands, & feet. Pour the rest of your regular pancake mix in the pan & make a small circle. Cut out the baby kangaroo & place in the pouch.

Sheet Pan Supper: Basil Chicken with Sprouts, Squash, & Apple

Sheet Pan Supper: Basil Chicken with Sprouts, Squash, & Apple

basil chicken1/4 C. snipped Fresh Basil
1 tsp. Lemon Zest
½ tsp Salt
1 pinch Crushed Red Pepper Flakes
2 ½ lb. Chicken Pieces (breast halves, thighs or drumsticks)
8 oz. Brussels Sprouts, halved if large
3 T. EVOO
1 small Delicata Squash, halved, seeds removed, and cut into ½” slices
1 lemon, sliced
1 tsp. Fennel Seeds, slightly crushed

Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine basil, lemon peel, salt, and crushed red pepper. Pat chicken dry with paper towels. Rub herb mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts to pan. Drizzle chicken and sprouts with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring sprouts once. Add squash, apples, lemon, and fennel seeds to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 minutes more or until an instant-read thermometer registers 165 degrees F in the thickest part of the breast and at least 170 degrees F in the thighs or drumsticks and vegetables are tender. Garnish with additional basil and lemon peel, if desired.

Sheet Pan Supper: Slow Roasted Black Cod with Red Chermoula

Sheet Pan Supper: Slow Roasted Black Cod with Red Chermoula

Chermoula is a sauce or marinade often found in North African cooking, that typically contains olive oil, lemon juice, garlic and cilantro.

slow-roasted-black-cod-with-red-chermoula-940x560

¼ bunch cilantro, leaves and stems separated, stems finely chopped
1 Fresno chile, seeded if desired, finely chopped
1 garlic clove, finely grated
¼ cup olive oil
1 tablespoon tomato paste
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
½ teaspoon honey
¼ teaspoon ground allspice
1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
1½ pounds skin-on black cod or cod fillet
2 pints Sun Gold or other cherry tomatoes, divided
Kosher salt and freshly ground black pepper

Preheat oven to 300°. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. vinegar in a small bowl. Set aside 3 Tbsp. chermoula for serving.
Place fish in a 3-qt. shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.
Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

Sheet Pan Supper: Pork Chops and Apples

Sheet Pan Supper: Pork Chops and Apples

apple1-2 T. olive oil
1.5 – 2 lbs. boneless pork chops, thin cut
salt and pepper to taste
4-6 apples, peeled and sliced
1 T. honey
½ tsp. cinnamon
dash nutmeg

Brush sheet pan with olive oil. Place pork chops on pan and sprinkle with salt and pepper. Stir apples together with honey, cinnamon and nutmeg. Pour apples onto sheet pan with pork chops. Bake at 425 degrees for 25-30 minutes, until pork chops are cooked through and apples are tender.

Roast Leg of Lamb

Roast Leg of Lamb

lamb4- to 5-pound (2- to 2 1/2-kilogram) bone-in leg of lamb, trimmed of excess fat
3 tablespoons minced garlic
1 tablespoon kosher salt, plus more for seasoning
1 1/2 teaspoons freshly ground black pepper, plus more for seasoning
2 tablespoons extra-virgin olive oil
1 lemon, preferably organic, thinly sliced

Remove the lamb from the refrigerator and let it stand at room temperature for up to 1 1/2 hours. Preheat the oven to 500°F (260°C). [Editor’s Note: Trust us, you’re going to want to scrub that oven if you’ve got even the tiniest burnt-on spillover from last fall’s apple pie; otherwise your oven is going to smoke like crazy when it gets this hot.] In a small bowl, combine the garlic, salt, pepper, and oil and mix well. Using a small, sharp knife, cut 10 slits about 1 1/2 inches (4 centimeters) deep in the lamb. Push some of the garlic mixture into the slits and rub the rest all over the outside of the lamb, turning to coat all sides. Place a sheet of aluminum foil in a large roasting pan, shiny side down. Distribute the lemon slices evenly along the center of the foil. (It may be necessary to overlap some lemon slices.) Place the lamb on the lemon slices. Roast the lamb, uncovered, for 20 minutes. Reduce the oven temperature to 300°F (150°C) and continue roasting, still uncovered, until an instant-read thermometer inserted into the thickest part of the lamb, away from the bone, registers 130°F (54°C) for medium-rare, 30 to 50 minutes more. Transfer the lamb to a carving board and tent with aluminum foil. Let rest for 10 to 15 minutes. Carve the lamb against the grain into thin slices. Serve right away.

Chorizo & Corn Casserole

Chorizo & Corn Casserole

1 lb. chorizo sausage, cooked and drained of fat
3 C. shredded Cheddar cheese, about 12 oz.
2 T. all-purpose flour
½ tsp. black pepper
¾ C. milk
4 oz. cream cheese, softened
â…” C. sliced green onions, divided
1 tsp. hot sauce (or more to taste)
2 plum tomatoes, seeded and diced
¼ C. fresh cilantro, chopped
4 cans (15.25oz.ea.) Whole Kernel Corn, well drained

Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside. Stir together milk, cream cheese, â…“ C. green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Mix in chorizo, tomatoes and cilantro. Cover and bake 30 minutes. Uncover and sprinkle with remaining â…“ C. green onions.

Asian Style Stuffed Cabbage Rolls

Asian Style Stuffed Cabbage Rolls

sheet2 tablespoons canola oil
1 teaspoon sesame oil
2 tablespoons ginger, minced
3 garlic cloves, minced
4 oz shiitake mushrooms, thinly sliced
1 lb ground pork
1 cup cooked jasmine rice
1 large carrot, shredded
3 scallions, chopped
¼ cup cilantro, chopped
pinch of red pepper flakes
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 large head Napa cabbage, leaves separated and thick white core removed
¼ cup hoisin sauce
2 tablespoons water

Preheat oven to 375. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and sauté for about 5 minutes. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice wine vinegar. Use your hands to mix until well integrated. Add ingredients from frying pan and mix well. Lay a cabbage leaf flat on a baking sheet. Scoop anywhere from 3 tablespoons to a ½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf (but not required). Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling. In a small bowl, mix together hoisin sauce and water. Brush the sauce to coat the tops and sides of all the rolls. Bake for 30 minutes. Check to make sure pork is done, and cook for additional 4-5 minutes more if needed.

Aloo Gobi Tart Recipe

Aloo Gobi Tart Recipe

sheet2 cup Cauliflower florets
2 Potatoes (medium size)
1/2 teaspoon finely chopped ginger
1/2 cup finely chopped Onion
1/4 cup finely chopped Tomato
3 teaspoon Canola Oil (or any cooking oil)
1/4 teaspoon Cumin Seeds / Jeera
2 Cardamon pods
1/4 teaspoon Turmeric Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Kashmiri Chili Powder or red chili powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Coriander Powder
1/4 teaspoon Garam masala
2 teaspoon Yogurt
2 cup + 4 teaspoon Water
Salt to taste
1 Puff Pastry Sheet (preferably Pepperidge farm), substitute with home made or store bought pie crust
1/4 tablespoon Butter (Optional)
2 tsp Dried fenugreek leaves / Kasuri Methi (Optional)

Preheat oven to 400 F. Line a baking tray with wax/parchment paper or foil. Brush it with butter/oil. Place 1 frozen puff pastry sheet on it and allow it to thaw. Wash cauliflower florets. In a sauce pan, add 2 cup of water, 1/2 tsp salt. Bring it to boil. Turn off and add the cauliflower florets. Let it stand for couple of minutes. This step will cleanse the cauliflower. In another sauce pan, boil Potatoes until it is 95% cooked (fork tender). I prefer to steam the potatoes. I cut them into equal size chunks and put it in my steamer for 5-6 minutes. In a wok/kadai, add oil. When it is hot add cumin seeds and allow it to sizzle. Add cardamon, finely chopped ginger. Add onion. Sauté until it turns translucent, for 2-3 minutes on medium flame.
Then add tomato, 1/2 tsp salt and sauté for another 3 minutes or until it becomes mushy. Add turmeric powder, chili powder, kashmiri chili powder, sauté. Add 2-4 tsp water to prevent it from sticking. Add cumin powder, coriander powder and sauté. Add 2 tsp yogurt, potato and cauliflower. Mix well. Adjust salt as per taste. Then add garam masala, mix and close the kadai with a lid and let it simmer for couple of minutes. This will allow the flavors to marry well. Do not forget to stir in between to avoid sticking to the pan. Open the lid, if there is any liquid left cook for couple of minutes until the water evaporates. Turn off and allow it to cool.
Place the baking tray in oven and bake the puff pastry sheet for 10 minutes. Remove it from the oven and reduce the temperature to 350 F. Spread the Aloo Gobhi Masala on the tart. Add few swirls of butter and bake for another 10-15 minutes. Serve it hot.

Sheet Pan Supper: Salisbury Steak & Potatoes

Sheet Pan Supper: Salisbury Steak & Potatoes

sheet1 small onion
6-7 small red potatoes, golf ball sized
2 tablespoons canola oil
salt and pepper
8 ounces lean ground beef
1 tablespoon worcestershire sauce
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder

Preheat the oven to 400°F. Thinly slice the onion into half-moon shapes by peeling it, then slicing it once from root to tip. Lay the flat side of the onion down, then slice thinly. Place onions on the bottom of a small sheet pan that has a lip around the edge. Don’t let the oil and meat juices drip off in the oven, it could start a fire: use a rimmed baking sheet! I used a quarter sheet pan. Next, dice the potatoes into 6 pieces each, and add to the sheet pan. Toss the onions and potatoes with the canola oil and a good pinch of salt and pepper. Next, in a small bowl, combine the ground beef, Worcestershire, mustard powder, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Mix well with your hands, but don’t over mix. Form two oblong shaped patties with the meat.. Bake for 30 minutes, and serve hot.

Sheet Pan Supper: Turkey Dinner

Sheet Pan Supper: Turkey Dinner

2sheetpanturkey fresh turkey legs, separated at the joint.
salt and pepper
1 large sweet potato, about 1 lb
1 large red onion, peeled
3 large stalks celery, washed
3 Tablespoons olive oil, divided
fresh thyme
2 cups cubed hearty rustic-style bread
4 Tablespoons chicken stock
3 Tablespoons salted butter, melted, divided
1/4 teaspoon ground savory
1 cup fresh cranberries
1 cup cooked, peeled chestnuts
1 1/2 cup snapped green beans

Preheat oven to 400F. Season turkey pieces all over with salt and pepper. Place on a large rimmed baking sheet and cover the pan with aluminum foil. It should be sealed. Roast turkey for 30 minutes. Remove foil (keep it for later) and roast for an additional 15 minutes. Meanwhile, prepare the remaining ingredients. Peel or scrub sweet potato and cut into 1 inch cubes. Cut onion into 8 sections. Cut celery into 1-inch sections. Combine all three vegetables in a bowl and toss with 2 tablespoons olive oil, 1/2 teaspoon salt and a few sprigs of fresh thyme. Remove turkey from the oven and increase the temperature to 425F. Spread the vegetables around the pan in a single layer. Return to the oven and roast for 20 minutes.
Place the bread cubes in a bowl and pour over the chicken stock and 2 Tablespoons melted butter. Toss bread cubes with ground savory and more fresh thyme. Combine cranberries, chestnuts and green beans in the vegetable bowl. Drizzle with 1 Tablespoon olive oil and season with salt and pepper. Remove pan from oven (yep, one more time!). Tuck the bread cubes around the turkey. Sprinkle the cranberries, chestnuts and green beans all over the sheet pan. Brush turkey with remaining melted butter. Roast everything for 10 minutes.
Remove pan from oven. Cover loosely with foil and rest for 10 minutes. Carve and serve.

Sungold Tomato Preserves

Sungold Tomato Preserves

sungold4 pounds sungold tomatoes
3/4 cup lemon juice
2 tablespoons cider vinegar
3/4 cup brown sugar
2 cups sugar
2 teaspoons cinnamon
2 teaspoons nutmeg

In a food processor or blender, blend the tomatoes until mostly smooth. Mix the tomato puree with the rest of the ingredients in a large stockpot. Heat over medium-high heat and bring to a boil. Reduce the heat and allow to simmer for about an hour, or until the preserves will mound on the back of a spoon without sliding off immediately. Use an immersion blender to smooth out the preserves.

Tip: If you don’t have an immersion blender, you can process the preserves in batches in a food processor or blender. Alternatively, don’t blend the preserves any further, and enjoy the more chunky preserves.

While the preserves cook, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

When the preserves are almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars with preserves up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.

Try making a grilled cheese and tomato preserves sandwich.

Phyllo Chicken

Phyllo Chicken

chixphyllo3 T. mayonnaise
1/2 lemon, juice of
1/2 onion, very finely chopped
4 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried sage
1 cup grated Swiss cheese
125 g melted butter
2 chicken breasts
4 sheets filo pastry
Salt, to taste

Preheat the oven to 350°F. Mix the mayonnaise, lemon juice, onion, half the garlic, oregano, sage and half the cheese together. Add a pinch of salt. In another bowl, mix the melted butter and the remainder of the garlic. Place one sheet of filo pastry on the work surface and brush with the butter mix. Place another sheet of pastry directly on top and brush with more butter. Position a breast of chicken one-third of the way from the short end of the pastry. Spoon half the mayonnaise mixture on top. Fold up the short end of the pastry over the chicken, then fold in the two long sides. Roll the chicken to form a parcel. Repeat to make a second parcel and place both on a baking tray (or I prefer to use a large flat glass dish). Brush the top of each with any remaining butter and sprinkle on the remaining cheese. Cook for 25-30 minutes, or until the pastry is golden and the chicken cooked.

Rosemary Salt

Rosemary Salt

3 C. sea salt crystals
1 1/2 C. dried rosemary (cracked rosemary is best)

(If you don’t have cracked rosemary, measure rosemary and put into food processor with steel blade attached. Process about 2 minutes, until rosemary is broken into small bits.) Combine salt and rosemary in food processor and process with steel blade less than one minute, until salt and rosemary are well combined. Don’t process too long. You want this to still have a slightly chunky texture. Suggested uses: Use sparingly, as you would regular salt. Sprinkle on fresh tomatoes, cucumbers, or avocado. An excellent seasoning for eggs, potatoes, butternut squash, or chicken. Delicious on any type of roasted or grilled vegetables.

Uses for Bananas

Uses for Bananas

271157-bananas

To use overripe bananas, store them whole in the freezer to make smoothies later. When ready, peel off the skins from the frozen bananas with a paring knife. Slice into a blender and add berries, milk or yogurt, and fresh orange juice. Blend until smooth.

For a tropical ice cream that will cool you down in the summertime, peel 2 bananas, wrap them in plastic, and freeze until solid. Then place in a food processor with:

1/2 cup heavy cream
1/2 cup canned coconut milk
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries or strawberries
1/2 teaspoon ground cinnamon

Blend to the desired smoothness (or chunkiness). Pour into a shallow metal pan, cover, and freeze until firm. Scrape out servings with a spoon. Keeps frozen for up to 2 months.

For complex-tasting blueberry muffins with less fat, replace the butter in your favorite recipe with a mixture of mashed bananas and vegetable oil.

To give the kids a more nutritious frozen treat, make chocolate-covered frozen bananas on a stick. Peel whole bananas and skewer each one with a wooden craft stick or chopstick, then freeze until solid. Dip each banana into 1/4 cup melted chocolate (melted chocolate chips work fine). If you like, quickly roll in chopped nuts or sprinkles before the chocolate firms ups. Place on wax paper and return the chocolate-covered bananas to the freezer for 15 minutes.

Tidbit Adding a banana to a bag of peaches will help ripen the fruit faster. Ethylene gas emitted by the banana speeds the ripening process.

The Best Beef Sates in Singapore

The Best Beef Sates in Singapore

1 1/2 pounds rib-eye steak (about 1/2 inch thick)singapore
3 tablespoons light brown sugar
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground pepper
3 tablespoons Asian fish sauce or soy sauce
3 tablespoons vegetable oil
3 tablespoons vegetable oil Singapore Cucumber Relish (optional, recipe follows), for serving Fried Garlic Peanut Sauce (optional, recipe follows), for serving

Cut the steak, including the fat, into 1/2-inch cubes and place in a nonreactive mixing bowl. Stir in the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil. Let the beef marinate in the refrigerator, covered, for at least 2 hours. Drain the cubes, discarding the marinade. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and 1/4-inch exposed at the pointed end. Refrigerate, covered, until ready to grill. Heat the grill to high. Brush and oil the grill grate. Arrange the sates on the hot grate, with the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill until cooked to taste, 1 to 2 minutes per side for medium rare.

Singapore Cucumber Relish

2 Kirby (pickling) cucumbers, or 1 medium-size cucumber, cut in half lengthwise and seeded
1 shallot, minced (2 to 3 tablespoons), or 1 scallion, both white and green parts, trimmed and minced 1 small hot red chile, such as a bird or cayenne pepper, stemmed, seeded, and minced
2 tablespoons rice vinegar
1 tablespoon sugar Coarse salt (kosher or sea) and freshly ground black pepper

Cut the cucumber(s) into 1/4-inch dice. Place the cucumber(s), shallot, chile, rice vinegar, and sugar in a mixing bowl and toss gently to mix. Season with salt and pepper to taste. The relish can be made up to 2 hours ahead.
Fried Garlic Peanut Sauce

2 tablespoons vegetable oil
5 cloves garlic, 3 cloves thinly sliced crosswise and 2 cloves minced
1 shallot, minced
1 stalk lemongrass, trimmed and minced, or 2 strips (each 1/2 by 2 inches) lemon zest
1 to 3 small hot chiles, such as Thai chiles or serrano or jalapeno peppers, stemmed, seeded, and minced (for a hotter peanut sauce, leave the seeds in)
1 tablespoon dried shrimp, minced, or 1 teaspoon fish sauce (optional)
3/4 cup peanut butter
1 cup unsweetened coconut milk, or as needed
2 tablespoons sugar, or more to taste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, or more to taste
1 tablespoon finely chopped cilantro Coarse salt (kosher or sea) and freshly ground pepper

Heat the oil in a wok or saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until golden, 2 minutes. Remove the garlic with a slotted spoon to paper towels to drain. Add the 2 cloves of minced garlic, the shallot, lemongrass, chile(s), and dried shrimp, if using, to the wok and cook over medium-high heat until fragrant and lightly browned, 2 minutes. Stir in the peanut butter, coconut milk, sugar, soy sauce, fish sauce, if using (instead of the dried shrimp), lime juice, and 3/4 cup water. Reduce the heat and gently simmer the sauce until it is thick but pourable, 5 to 8 minutes. Stir in the cilantro during the last 2 minutes of cooking. Just before serving, stir in the fried garlic slices. If the sauce has gotten too thick and pasty, add a tablespoon or so of water. Taste and correct the seasoning, adding salt and pepper, and more sugar and lime juice if needed. The sauce should be richly flavored.

Salt-Crusted Shrimp with Potent Lemon-Garlic Dipping Sauce

Salt-Crusted Shrimp with Potent Lemon-Garlic Dipping Sauce

Dipping Sauce:
½ cup best-quality extra-virgin olive oil
Juice from 1 large lemon
Zest from ½ lemon
2 cloves garlic, minced
4 stems fresh oregano
Freshly ground pepper to taste

Shrimp:
16 Jumbo or Collosal shrimp in the shell (or frozen black tiger shrimp)
3 tablespoons olive oil
¼ cup Kosher salt

OLYMPUS DIGITAL CAMERA

Make the Dipping Sauce: Whisk together the oil and lemon. Stir in the garlic. Take the leaves off the oregano stems and leave whole, add to oil mixture. Let sit for at least 20 to 30 minutes to marry the flavors—or make up to 12 hours in advance. Set aside. If desired, devein the shrimp with a “shrimp deveiner” or, using a small sharp knife, make a slit about ¼-inch deep down the backs of the shrimp and remove the vein but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt. Place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white). Serve immediately with dipping sauce. Serving Tip: This is my favorite party “ice breaker” appetizer. I place the oil-tossed shrimp in a bowl on a tray with a small bowl of the kosher salt, my tongs, lots of napkins, a platter and the prepared dipping sauce. Once everyone is armed with a cocktail, we hit the deck to start the party. While we are talking, I toss the shrimp in the salt, grill them and place them on the platter. Then the fun begins, everyone takes a shrimp, peels and dips it in the sauce for a fun, casual and interactive appetizer! By the time the shrimp, and our cocktails are gone we are either fast friends or better friends! Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is sooo much more fun!

 

Kenny’s Wings of Fire

Kenny’s Wings of Fire

kenny4-5 pounds chicken wings or drum sticks, rinsed and dried

Wing Rub:
2 teaspoons ground black pepper
2 teaspoons ground white pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground oregano
2 teaspoons Spanish paprika
2 teaspoons ground mustard
2 teaspoons ground sage
2 teaspoons ground rosemary

Wing Sauce:
4 tablespoons jalapeño sauce
4 tablespoons Louisiana hot sauce
4 tablespoons Tabasco sauce
3 tablespoons Worcestershire sauce
3 tablespoons ground cayenne pepper
3 tablespoons liquid from a jar of jalapenos
4 tablespoons BBQ sauce
3 tablespoons crushed red pepper flakes

Note: Every dry pepper or pepper hot sauce affects a different part of your tongue and throat. Decide what level of tickle is best for you and adjust the recipe accordingly. This is Kenny’s favorite “forehead glistening” combination. Make the rub by combining all spices until they are evenly distributed throughout the rub. Sprinkle wings generously on all sides with the dry rub. Let wings to rest for at 30 minutes. Meanwhile, make the sauce by mixing together all of the sauce ingredients. Place wings directly on the cooking grate. Cook over direct medium heat for 10-15 minutes on each side. Kenny says that the “wings are done when they bounce after being dropped from 6″ above grill,” or when the skin is brown and crisp and the meat has pulled away from the bone. When thoroughly cooked, remove and place in a disposable aluminum pan. Pour the sauce into the pan of wings and stir, thoroughly. Then cover pan with foil and switch to Indirect heat for 15 minutes, stirring occasionally. Watch the wings vigilantly because the sauce will burn easily. Remove pan from heat and remove foil. Stir and enjoy with an ice cold beer.

Uses for Sweetened Condensed Milk

Uses for Sweetened Condensed Milk

milkTo make easy caramel sauce (dulce de leche), remove the label from a 14-ounce can of sweetened condensed milk. Put the unopened can in a large saucepan and cover with water by 5 inches. Bring to a boil over high heat then reduce the heat to medium and simmer for 2 hours, adding water as necessary to keep the can covered. Remove the can with tongs and cool to room temperature. Open the can and spoon the thick, sweet caramelized sauce over ice cream, brownies, pound cake, apple crisp, or your favorite desserts.

For ultra-easy strawberry sorbet, puree 1 quart strawberries with 1 can (14 ounces) sweetened condensed milk and 2 teaspoons fresh lemon juice. Freeze in a shallow metal pan, stirring occasionally. Scrape out servings with a spoon.

To roll up some chocolate truffles in no time, combine 20 ounces of bittersweet chocolate (or a mix of bittersweet and semi-sweet chocolate), 1 can (14 ounces) sweetened condensed milk, and 1/4 teaspoon ground cinnamon in a saucepan. Cook over medium-low heat until the chocolate melts and the mixture can be stirred smooth. Let cool until the mixture can be handled, then roll into 1-inch balls between your palms. Roll in powdered sugar and store in an airtight container at room temperature for up to 1 week. You can also refrigerate the truffles for up to 2 weeks, but bring them to room temperature before serving for the best flavor.

For no-fuss refrigerator fudge, combine 1 can (14 ounces) sweetened condensed milk, 3 cups semi-sweet chocolate chips, and 1 1/2 teaspoons vanilla extract in a saucepan. Cook over medium-low heat until the chocolate melts and the mixture can be stirred smooth. Scrape into a foil-lined 8-inch square baking dish. Refrigerate for 2 hours or until the fudge is firm. Grab the foil to remove the fudge from the pan, then cut into 1-inch squares.

Basque Beef Tenderloin Crostini

Basque Beef Tenderloin Crostini

Basque Green Sauce:

4 chopped garlic cloves 

 2 bay leaves 

 4 jalapeños (seeds removed if desired, and chopped) 

 1/2 teaspoon sea salt 

 2 tablespoons sherry vinegar 

 1/4 cup finely chopped fresh parsley leaves 

 2 tablespoons finely chopped fresh oregano leaves 

 2 tablespoons finely chopped fresh basil leaves 

 1/4 cup extra-virgin olive oil  

In a blender, place garlic, bay leaves, jalapeños, sea salt, and sherry vinegar. Blend until smooth. Transfer purée to a medium bowl. Add parsley, oregano, and basil, and stir to combine. Whisk in olive oil.

crostini

1 tablespoon finely grated orange zest
1 1/2 teaspoons chili powder
1 teaspoon sea salt
1 (1 1/2-pound) center-cut beef tenderloin, trimmed
1 tablespoon olive oil
24 thin slices of an 8-ounce French baguette (about 1/2-inch thick), toasted

Basque Green Sauce

Assortment of fresh herbs and greens, as desired (try arugula, basil, etc.)

In a small bowl, combine orange zest, chili powder, and salt. Rub tenderloin with spice mixture. Set aside for 30 minutes. Preheat oven to 450°.. In a large ovenproof skillet, heat oil over medium-high heat. Sear the beef on all sides until it is brown and caramelized, about 4 minutes per side (12–16 minutes total). Transfer skillet to oven and roast until an instant-read thermometer registers 125° for medium-rare (15–20 minutes). Transfer beef to a cutting board to rest for 20 minutes, then thinly slice. Top each baguette slice with sliced beef, about 1 teaspoon green sauce, and, if using, herbs.

Raspberry Mousse

Raspberry Mousse

mousse¼ cup cold water
½ cup boiling water
2 teaspoons gelatin
1 tablespoon lemon juice
¼ cup sugar
1 cup fresh raspberries
2 cups heavy cream
1 vanilla bean

In a small saucepan, add cold water. Mix in gelatin and allow to sit for 5 minutes. Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries. Bring to boil on medium heat. Turn down the heat to low and boil for 5 minutes. Pour mixture into a Vitamix or food processor and blend until smooth. (This reduces the raspberry seeds.) Allow to cool 10 minutes. In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form. Fold in the raspberry mixture and allow to cool in the refrigerator for 1 hour.

Herb-Roasted Tenderloin with Sautéed Mushrooms

Herb-Roasted Tenderloin with Sautéed Mushrooms

herb-tenderloin-hl-1046862-x1 tablespoon Dijon mustard
1 1/4 teaspoons dried herbes de Provence, divided
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves, minced
1 (1 1/4-pound) center-cut beef tenderloin
Cooking spray
2 teaspoons butter
2 (4-ounce) packages presliced exotic or button mushrooms
1/2 teaspoon salt
1/2 cup low-salt beef broth
2 tablespoons brandy

Preheat oven to 350°. Combine mustard, 1 teaspoon herbs, 1/4 teaspoon pepper, and garlic, and coat beef with mixture. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add beef; cook for 2 minutes on 1 side or until browned. Turn beef over. Transfer beef to oven; bake at 350° for 27 minutes or until desired degree of doneness. Remove beef from pan; cover loosely with foil. Melt butter in pan over medium heat. Add mushrooms, 1/4 teaspoon herbs, 1/4 teaspoon pepper, and salt; cook 5 minutes or until tender, stirring frequently. Add broth and brandy; simmer 4 minutes or until slightly thick. Cut beef crosswise into 8 pieces; serve with mushrooms.

Yield: 4 servings
Calories: 363
Fat: 23g
Fiber: 1g

Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney

Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney

garlic-rst-chicken-hl-1133784-x2 (3 1/2- to 4-pound) whole chickens, raw with skin
1/2 cup stone-ground mustard
2 large garlic cloves, minced
3 tablespoons chopped fresh or 1 tablespoon dried rosemary
1 cup bottled cranberry chutney (such as Crosse & Blackwell, www.crosseandblackwell.com) or cranberry relish
1/4 cup chopped pecans, toasted

Preheat oven to 375°. Rinse chickens with cold water; pat dry with paper towels. Place chickens, breast sides up, on a rack in a large shallow foil-lined roasting pan or broiler pan. Starting at neck cavity of chicken, loosen skin from breast and drumsticks by inserting fingers between skin and meat and pushing gently. Combine the mustard, garlic, and rosemary; rub evenly under loosened skin, and rub over breast and drumsticks of each chicken. Bake at 375° for 1 hour and 20 minutes or until internal temperature of thigh is 175°. Transfer chickens to a carving board; let stand 5-10 minutes (temperature will rise to 180°). Combine chutney and pecans in a small bowl. Carve the chickens; transfer to serving plates. Serve with chutney mixture

Uses for Tea Bags

Uses for Tea Bags

Tea-bags-E-Note-sxcTo flavor rice, steep a few tea bags (such as mint, orange, or jasmine) in the boiling water before adding the rice. Remove the tea bags, add the rice, and cook according to the package directions.

For a tasty topping for green beans, sauté 2 minced garlic cloves in 1 teaspoon canola oil until opaque, then add 2 cups brewed tea. Let the mixture simmer for a few minutes, then pour over a pound of steamed green beans. Garnish with sliced almonds, if you like.

To make an orange-scented sauce for pan-seared chicken or pork, remove the chicken from the pan and keep warm. Saute 1/3 cup chopped shallots in 1 teaspoon olive oil in the same pan. Add 1 cup chicken broth, 3/4 cup fresh orange juice and 2 Earl Grey tea bags. Boil until the liquid is reduced to 3/4 cup. Remove the tea bags and whisk in 1 1/2 teaspoons honey and 1 tablespoon unsalted butter. Serve over the chicken or pork.

To make an aromatic fruit relish, brew hibiscus tea in a saucepan. (Hibiscus tea is available in supermarkets, sometimes mixed with rosehips, which works just fine.) After the tea steeps for 5 minutes, discard tea bags then add sugar and bring to a boil over high heat. Boil until the liquid reduces and becomes syrupy. Stir in finely chopped onions, pineapple, and apple and simmer over medium-low heat for 5 minutes. Serve the relish with seafood such as shrimp, scallops, or broiled fish.

For rhubarb scented with jasmine, bring 11/4 cups water to a boil in a large saucepan. Remove from the heat and add 3 jasmine tea bags. Cover and let the tea steep for 5 minutes. Discard tea bags, then add 2 pounds (6 cups) fresh or frozen sliced rhubarb, 1 1/4 cups sugar, and 2 tablespoons grated fresh ginger to the saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer until the rhubarb is just tender, 8 to 10 minutes. Transfer to a large bowl and refrigerate until well-chilled, about 3 hours. Keeps in the refrigerator for about 4 days.

For a warm, energizing autumn drink, combine 4 cups apple cider, 4 cups pineapple juice, 1/2 cup water, 1 cinnamon stick, and 4 whole cloves in a saucepan. Bring to a boil over high heat, then add 1 tea bag. Let steep for 5 minutes, then reduce the heat to medium-low and simmer gently for 1 hour. Discard the cloves, cinnamon, and tea bag before serving.

To make muffins with a surprise flavor, add 1 tablespoon fine loose English breakfast or Earl Grey tea leaves to the batter of your favorite basic or blueberry muffin recipe. Bake as directed. If you don’t have loose tea leaves, open two tea bags and add to the muffin batter.

When you want to add something different to mulled wine, toss a few lemon spice tea bags into the simmering liquid. Remove the tea bags before serving.

Herbed Turkey Meatballs with Cranberry Sauce

Herbed Turkey Meatballs with Cranberry Sauce

1 T. unsalted butter
1/2 yellow onion, finely chopped
1 small celery stalk, finely chopped
1 lb. ground turkey
1 C. fine fresh bread crumbs
1 egg
2 T. chopped fresh oregano
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2/3 C. fresh orange juice
1 C. fresh or frozen cranberries
1/4 C. sugar

Preheat an oven to 425°F. Lightly oil a rimmed baking sheet. In a large fry pan over medium-high heat, melt the butter. Add the onion and celery and sauté until softened, 4 to 5 minutes. Spoon into a bowl and let cool. Set the pan aside. Add the turkey, bread crumbs, egg, oregano, salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet. Cook the meatballs and make the sauce. Bake the meatballs until opaque throughout, about 10 minutes. Meanwhile, combine the orange juice, cranberries and sugar in the fry pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2 to 3 minutes. Divide the meatballs among dinner plates, spoon the cranberry sauce over them and serve immediately

Perfect Blueberry Pancakes

Perfect Blueberry Pancakes

Blueberry-Pancakes1 C. buttermilk
1 egg
2 T. canola oil
juice of 1/2 a lemon
1 tsp. vanilla extract
1/2 tsp. almond extract
1 C. all-purpose flour
1 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
blueberries
butter for cooking

Mix all wet ingredients together (milk, egg, oil, lemon juice and extracts). Combine the dry ingredients (flour, sugar, baking soda, baking powder and salt) separately, and whisk them into the wet ingredients. Heat a pan and add butter to coat. Make the perfect size pancake by ladling 1/3 C. batter onto the pan, and add a few blueberries to each cake. Cook on one side until bubbles form and the edges become crusty, about 3-5 minutes, then flip and continue cooking until pancakes are golden brown.

Miso Salmon Burgers with Ginger and Scallions

Miso Salmon Burgers with Ginger and Scallions

3/4 lb. salmon fillet, with skin removedSalmon-Burger1
3 scallions, sliced
1 T. miso paste
1 T. grated fresh ginger
1/3 C. panko (Japanese breadcrumbs)

Preheat oven to 425 degrees. Add salmon, scallions, miso, and ginger to a food processor and pulse until combined (but still chunky). Stir in panko. Form salmon into cakes and place on an lightly oiled baking sheet. Bake for four minutes on each side, until cakes are cooked through and beginning to brown. Serve with lettuce/tomato/avocado fixings on a bun, or just enjoy! Sometimes we just dip ours in our favorite miso dressing (such as Genji’s Original Miso Dressing).

Uses for Vinegar

Uses for Vinegar

vinegars490To make an outrageously good sauce for grilled beef, melt a stick of butter over medium heat. When the butter foams, reduce the heat to medium-low and cook until it turns from yellow to medium brown but not black, 5 to 7 minutes. Watch the butter carefully so it doesn’t burn. Pour the brown butter into a small, heat-proof bowl, leaving the sediment in the pan. Raise the heat to medium and pour balsamic vinegar into the pan, swirling it and letting it boil down to about half its volume. Remove from the heat and pour the brown butter back into the pan to combine. Drizzle over grilled steaks. A grating of fresh horseradish takes this over the top.

To make a marinade for your favorite steaks, combine 6 ounces beer, 1/4 cup tomato sauce, 2 tablespoons balsamic vinegar, and 1 tablespoon steak seasoning. Marinate in the refrigerator for 4 to 6 hours before grilling or broiling.

To rescue an egg that cracks while being hard-cooked, add a teaspoon of distilled white vinegar to the cooking water. The vinegar will cause the egg white to coagulate and stop seeping from the shell. The same principle works with poached eggs too. Add a tablespoon of vinegar to the poaching liquid to help the egg whites set up before they spread too much.

To help a peeled and sliced cucumber stay crisp, put the cucumber slices in a colander and sprinkle them with 2 teaspoons distilled white vinegar, 1 teaspoon salt, and a pinch of sugar. Use your fingertips to rub the mixture into the slices for 1 minute. Weight down the slices with a large zip-close bag full of water and let the cucumber drain in the colander for 15 minutes. Rinse and pat dry before using for cooking or a salad.

To give shrimp cocktail just the right amount of acidity, combine 1/2 cup distilled white vinegar, 1 bottle (12 ounces) beer, 2 tablespoons crab boil seasoning, such as Old Bay, and 1/2 teaspoon hot-pepper sauce in a saucepan. Bring to a boil and add a pound of shrimp. Simmer until the shrimp are pink and cooked through, 2 to 4 minutes. Drain the shrimp and refrigerate for at least 2 hours or up to 2 days. Serve cold with cocktail sauce.

To make Brussels sprouts that everyone will love, cut the sprouts in half and cook, cut side down, in a skillet with a little olive oil until the bottoms brown, about 10 minutes. Add 2 teaspoons of best-quality balsamic vinegar, shaking the pan to distribute it evenly. Cover and simmer on medium-low until the sprouts are tender, 10 minutes. Finish with 1 to 2 tablespoons unsalted butter and season with salt and freshly ground black pepper.

Hasselback Chile Garlic Cheese Bread

Hasselback Chile Garlic Cheese Bread

hasselbackgarlicbread-560wm1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2¼ Teaspoons) (minus ½ tsp for high altitude)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
â…“ pounds Sharp White Cheddar, or whatever cheese you prefer
1 cup diced mild green chiles
½ cup melted butter
2 cloves of garlic, pressed
¼ tsp ground cumin

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour ¼ cup at a time. If using a stand mixer, use a maximum speed of 2 or ‘stir’. When the dough starts pulling away from the sides and the bowl seems to be fairly clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size. If at high altitude, it should take about a half hour to double. Punch down dough and cut in half. Form into two long baguettes the length of the cookie sheet. Twist or braid the dough if you wish. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes. In the meantime, slice the cheese into thin slices and melt the butter. Stir the pressed garlic and cumin into the butter. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes. Cut 1-inch slices ¾′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese and about a tablespoon of chiles. I like to take 2 thin slices of cheese, sandwich green chiles between them, and then insert the cheese between two bread slices. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.

Asparagus Gratin

Asparagus Gratin

AG 003 logo2 pounds thin asparagus
3 cups water
salt and pepper
2 tablespoons unsalted butter
2 tablespoons flour (I used whole wheat)
¾ cup Parmesan cheese, grated and divided
½ cup Monterey Jack cheese, shredded

Adjust oven rack to upper-middle position and heat broiler. Line broiler safe baking dish with paper towels or a lint free kitchen cloth. Snap the woody ends off the asparagus and set both stalks and ends aside. Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour asparagus water into liquid measuring cup. If liquid does not read 1-cup mark, add water until it does. Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in ½ cup Parmesan and Monterey jack until smooth. Season with salt and pepper. Cover and let stand for 5 minutes. Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

Slow-Cooker-Honey-Garlic-Chicken3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total) (Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Arrange the chicken breasts in the slow cooker so that they are not overlapping. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked. Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Bourbon Peach & Thyme Jam

Bourbon Peach & Thyme Jam

3 large fresh peaches, peeled
3 T. granulated sugar
Juice from 1/2 lemon
2 T. bourbon
1/2 tsp. minced fresh thyme, lightly packed

Using a sharp knife, cut peaches into 1/2-inch segments. In a large saucepan, place peaches, sugar, lemon juice, bourbon, and thyme. Bring to a boil over medium high heat and reduce the heat to bring the jam to a simmer. Continue simmering, stirring occasionally, until jam thickens to desired consistency (about 20-30 minutes). If the peaches are too large for your tastes, mash them a bit with a fork to smooth out the jam. Remove from heat and allow to cool slightly. Serve on bread, scones, biscuits, or as an ice cream topping.

Baked Polenta with Braised Wild Mushrooms

Baked Polenta with Braised Wild Mushrooms

2 leeks, minced
4-6 shallots, minced
8 tsp. butter
1/2 tsp. salt
1 C. yellow cornmeal (fine or medium granulation)
2 C. cold water
2 C. milk
1/2 C. + 1/4 C. grated Parmesan cheese
Kosher salt and black pepper
1 lb. total wild mushrooms (a variety — pleurottes, shiitakes, portobellos, cepes, chanterelles)
1/2-1 tsp. minced garlic (to taste)
1/4 C. Madeira wine
1 C. chicken stock
1/4 tsp. chopped fresh thyme, or a pinch of dried thyme
1/4 tsp. chopped fresh sage, or a pinch of dried sage

To make the polenta: In a large sauce pan or stock pot, sauté the leeks and shallots slowly in 2 tsp. butter (reserve the other 2 tsp. butter). When the leeks are soft and translucent, add the milk, 1 C. water, and 1/2 tsp. salt, and bring to a boil; while the milk is heating, combine in a bowl the remaining water and the cornmeal to make a very loose paste. When the milk boils, whisk in the cornmeal paste. Bring back to the boil, stirring rapidly to avoid lumps. Turn heat to low, and allow the polenta to simmer. Stir occasionally. After approximately 10 minutes, start to test the polenta by spooning a small amount onto a counter or plate. When cool, the polenta should be firm and set. Finish by stirring in 2 tsp. butter and 1/2 C. cheese. Pour into a lightly buttered mold or cake pan and allow to set. While the polenta is cooling, preheat the oven to 450°F. To make the braised mushrooms: Clean and slice the mushrooms. In a sauté pan over medium heat, sauté garlic in 2 tsp. butter. Add mushrooms and continue to cook until the mushrooms have become soft. Add Madeira and chicken stock, and cook until reduced to a light syrup; then add thyme and sage and finish with the remaining 2 tsp. butter. Season to taste with salt and pepper. To serve, cut polenta into 8 equal pieces, place on a buttered baking dish and top with the remaining 1/4 C. cheese. Bake for 15 minutes at 450°F. Serve polenta on warm plates, topped with the wild mushrooms. Garnish with a fresh thyme sprig.