Author Archives: She cooks...He cleans

Cashew “Cheesecake” (gluten-free, dairy-free)

Posted on May 18, 2013 | Leave a comment

Cashew "Cheesecake" - dairy free and gluten free. From She Cooks, He Cleans

This isn’t the sort of thing I usually do.  With my fondness for all dairy products, I’ve never seen the need to try to make substitutions, but the idea of this raw cheesecake made from cashews piqued my curiosity.  It was hard to imagine that soaked raw nuts could be turned into anything comparable to cream cheese – and vegan?  Not my style.

So, I made this.  It is not bad!  In fact, it is very tasty and certainly is more than an adequate substitution for those no-bake, quick “cheesecakes”.  The crust was amazing, no matter what filling might be placed in it.  The filling was creamy, not too sweet, and had a great consistency and flavor.  However, real cheesecake it was not.  (As a friend remarked to me this week, I am a food purist.) I would make it again, if I need a quick dessert – and especially if I need a dairy-free dessert for someone with special dietary needs.

Most of the recipes I found required freezing the cheesecake, but my freezer is chock-full so that wasn’t going to happen.  I instead combined bits and pieces of several recipes and changed up some ingredients make it work in the refrigerator.  About some of the ingredients and equipment:

Artisana Coconut Butter: This is not the same as coconut oil, because it also contains coconut pulp and seems to be more dense than just coconut oil.  When I warmed it up, I discovered that it has the most wonderful consistency – like sweetened condensed milk.  Yum!  You can substitute regular coconut oil, but your cheesecake may be a little less firm.

Gluten-free Cookie Crumbs: I happened to have some gluten-free gingersnaps in my pantry.  These cookies were exceptionally dry and not very good for just eating, but they were perfect for making a crust.  You can use any type of gluten-free cookie that you would like, or just use more nuts instead.

Blender: I would recommend using a high-power blender, such as a Vitamix or Blendtec, for making the filling.  A food processor isn’t going to blend the nuts to a ultra-creamy consistency, but it will still work in a pinch.

Spring-form pan:  I used a spring-form pan for the cheesecake, lined with parchment paper.  After letting it set in the refrigerator, it easily released from the pan and slid off the parchment paper onto a serving plate.  You could also use a 9-inch deep pie plate.

Raw cashews:  You have to set aside at least 4 hours for soaking the cashews in water.  Several recipes called for soaking them overnight, but I found that 4 hours was adequate.

Topping:  You can add any topping you wish, or none at all.  I combined a cup of blueberries with a little water and maple syrup, and cooked it over medium heat until the blueberries burst, then cooled it before topping the cheesecake.

Ingredients:

Crust

  • 1/2 cup pecans
  • 1 cup gluten-free gingersnap crumbs (or other type cookie, or 1 cup of walnuts, almonds, macadamia or other nuts)
  • 5 tablespoons Artisana coconut butter (or coconut oil), warmed to liquid
  • 3 dates, pitted

Filling

  • 3 cups RAW cashews
  • 1/4 cup fresh lemon juice
  • 1/2 cup raw honey
  • 1/2 cup Artisana coconut butter, (or coconut oil), warmed to liquid
  • 1/4 cup coconut milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt

Soak the cashews in water for 4 hours, or up to overnight.  Drain and rinse well before using.

cheesecake crustAdd the crust ingredients to a food processor and process until well combined with no large lumps.  Avoid over-processing, because you want the crust to have some nutty texture to it.  Line the bottom of a 10-inch spring-form pan with parchment paper.  Place the crust ingredients in the pan, and spread evenly over the bottom.  Use a flat-bottomed glass (or other flat object) to press the crust down firmly in the pan.  Place pan in refrigerator while making the filling.

Add the soaked cashews, lemon juice, honey, coconut butter, coconut milk, vanilla, and salt to the blender.  Blend until completely smooth, scraping the sides down as necessary.  Add the batter to the pan, spreading it evenly over the crust.  Refrigerate until well chilled and set (at least 1 hour).

Serve with topping of choice.  Enjoy!

mc5 Just got finished reading Detroit Rock City by Steve Miller- great book- and it was full of the incredible music that once vital city gave to the world. Motown, Iggy, Bob Seger and two of my favorites. First up, Brother Wayne Kramer and the MC5. Punk before it was cool, outspoken and louder than hell, you can find a sampling of them on Big Bang. From “Kick Out The Jams” to “Rocket Reducer” and more, these guys were bad!

Equally talented were The White Stripes. Garage blues with a modern kick, Elephant is probably their zenith. With “Seven Nation Army” and “The Hardest stripesButton to Button” and more, this is primal stuff. Dig it!

→ Leave a comment

Posted in For the Sweet Tooth

Tagged , , , , , , , , , , , , , , , , , ,

Shrimp Pasta with Kale and Garlic (gluten-free)

Posted on May 5, 2013 | 2 Comments

Shrimp Pasta with Kale and Garlic (gluten-free) from She Cooks, He Cleans

Outside it was still raining.  Still. Raining.  When I see the sunshine again, I am going to kiss it – it has been away far too long!  In the meantime, dinner is limited to what I can find in the recesses of the freezer.  Shrimp looks good!  What else do we have – lots and lots of kale.  I haven’t paired shrimp with kale before, but it sounded like a winning combination.

I have written before about how much I love the gluten-free pasta from Jovial.  I love everything about this company, from their organic, traditional products to their views on sustainable, small farming as the future of agriculture.  The egg tagliatelle used in this dish is a relatively new product, made from only organic brown rice flour and organic eggs.  Period.  It has all the taste and texture that you expect from egg pasta, and you can really taste the goodness in this simple preparation of shrimp, kale, and garlic.  I have had limited success in finding Jovial products in the local stores, but now you can order them on-line, directly from the Jovial website store.

This recipe is really simple and quick to put together – perfect for a weeknight dinner or for a rainy day when you’re running low on motivation.

Ingredients (2 generous servings):

Remove the tough spines/stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaves.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into strips.  Wash the kale thoroughly in cold water, then spin dry or dry well with towels.

Rinse the shrimp with cold water and dry with towels.

In a saute pan over medium-high heat, melt 1 tablespoon of butter with a glug of EVOO (~1 tablespoon).  Add the chopped garlic and cook for about 1 minute.  Add the shrimp to the pan in a single layer, and allow to cook for about 1 minute on each side (use tongs to turn the shrimp to ensure they are cooked evenly). When cooked, remove shrimp to a bowl with a slotted spoon and set aside.

Add the chopped kale to the saute pan with the garlic.  Shake in a generous amount of crushed red peppers and a sprinkling of kosher salt. Toss over medium-high heat until the kale is wilted and tender.  Add the vermouth, stir, and cook until the vermouth has mostly cooked off.  Add the shrimp back to the pan.  Stir in lemon juice, and another tablespoon of butter won’t hurt anything.  Adjust seasoning with salt and pepper, to taste.  Cover and keep warm.

Saute of Shrimp, Kale, and Garlic / She Cooks, He Cleans

Add the pasta to boiling water and cook according to package directions.  Drain, and add pasta to the shrimp and kale.  Toss until the pasta is well coated.  Serve hot and enjoy!

willieRain, rain go away! But until it does, I’m staying in and eating shrimp with kale and listening to country music! First up is the latest from Willie Nelson, Let’s Face The Music and Dance. Willie just turned 80 and shows no sign of slowing down at all. Still performs almost every night, and keeps releasing great records. This one features ballads such as “Twilight Time”, rockabilly with “Matchbox”, and great country weepers such as “Shame On You”. Keep ‘em coming Willie!

Steve Young might not have the star power of Willie, but it ain’t from lack of talent. His song “Seven Bridges Road” was a hit for The Eagles, and his version of “Lonesome, Onry and Mean” is on par with Waylon’s. Renegade Picker/No  youngPlace to Fall collects his two great early records, and is a fine introduction to this outlaw country legend.

→ 2 Comments

Posted in Entrees, Product Review, Seafood

Tagged , , , , , , , , , , , ,

Acorn Squash with Kale and Pecans

Posted on April 28, 2013 | 4 Comments

Roasted Acorn Squash with Kale and Pecans from She Cooks, He Cleans

We’re starting a new venture with community-supported agriculture this year, and we’re signed up with Rise ‘n Shine Organic Farm.  Two weeks into it now, we’ve racked up plenty of good things  – lettuce, kale, radishes, swiss chard, carrots  -  and also supplements of local honey, pecans, and grits since the growing season here is off to a slow start.  Rise ‘n Shine Farm still has shares open, so if you’re in the Atlanta area or in North Georgia, please go to their website (here) and consider supporting local agriculture!

The kale we received so far is far more tender than what’s in the grocery store, probably because it is early and this is young kale.  It took no effort to wilt it in the saute pan.  The kale with the sweet squash was a nice combination, with a little acidity added from the balsamic vinegar to boost the flavors.  The only other addition I’d like to make is to add some bacon – but alas, I was out!

I didn’t really measure anything, so the amounts are approximates.  This can easily be made into a vegetarian entree, with coconut oil instead of butter or bacon fat.  If acorn squash are out of season, the kale and pecans would also be delicious with a baked sweet potato.

Ingredients (for 2 servings):

  • One acorn squash, split lengthwise, seeds removed
  • 12 kale leaves, washed
  • 1 shallot, finely chopped (or about 1/3 cup sweet onion)
  • 1 to 2 tablespoons oil of choice (I used bacon fat and butter.  EVOO and coconut oil are also good choices.)
  • ~1/2 cup pecan halves
  • balsamic vinegar
  • butter or coconut oil for squash
  • kosher salt and pepper, to taste

Preheat the oven to 4ooF.  Oil a shallow roasting pan and the inside surface of the squash; place the squash cut-side down in the pan.  Roast for 25-30 minutes at 400F, remove from oven, and flip the squash over.  Season the squash lightly with salt and pepper.  Place a dollop of butter or coconut oil in the bowl of the squash (about 1 tablespoon) with a splash of balsamic vinegar.  With a pastry brush, spread the butter/vinegar mixture over the edges and inside of the squash.  Return to oven and roast for an additional 20 minutes, or until the squash is very tender.

While the squash is cooking, remove the tough spines/stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaf.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into slender strips.

Heat 1 to 2 tablespoons of oil in a saute pan over medium high heat.  Add the shallot and cook briefly (about 1 minute).  Add the kale and pecans, and stir/toss in the pan with the shallots over the heat until the kale is wilted and tender.  Splash with a little balsamic vinegar, and season with salt and pepper to taste.  If the taste is a little too acidic or bitter, sprinkle with a little raw sugar.  Stir well to mix, and set aside until the squash is done.

When squash is tender, fill the squash cavity with the kale mixture.  Serve hot and enjoy!

gjonesMusic fans around the world- and here at SCHC- felt the loss with the passing of the great George Jones. Called the greatest country singer of all time, you won’t get any argument from me on that score. This retrospective, 50 Years of Hits shares some great moments in Jones’ career, from the early rockabilly sides such as “White Lightning” to the classics of the the ’60s and beyond. Goodbye, George.

→ 4 Comments

Posted in Entrees, Side dishes, Uncategorized, Vegetarian

Tagged , , , , , , , , , , , , , , , , , ,

Old-Fashioned Banana Pudding (gluten-free)

Posted on April 20, 2013 | 1 Comment

Banana pudding (gluten-free) from She Cooks, He Cleans

On special days at my grandmother’s house, there was a giant glass bowl, much bigger than my head, filled nearly to the brim with layer upon layer of vanilla wafers, bananas, and creamy pudding.  The crowning glory to this masterpiece was the ocean of meringue topping, with swooping waves and curls that were just barely toasted on the edges.  The longer the banana pudding sat, the more it melded together in a sweet, syrupy mess. This is the banana pudding I grew up with, and perhaps because of it, I will have no part of any banana pudding that has “instant pudding” or “banana flavoring” in the mix.  Pudding is made with egg yolks, whole milk, and sugar.  It does not come in a box, for crying out loud!

Since we started avoiding gluten, that magic combination of mushy vanilla wafers, banana, and pudding seemed to be an impossibility.  Probably someone makes gluten-free vanilla wafers – I don’t know.  Some of the gluten-free products out there have other “problems” in their ingredient lists, so I try not to look at them too much.  My idea to revive this recipe was to use chunks of a gluten-free vanilla cake instead of the vanilla wafers, and to layer it much like a trifle.  I baked one layer of yellow cake using a gluten-free flour mixture I had on hand, diced it up, and built the pudding.  As a whole, this turned out great!  The cake soaked in the pudding and bananas resulted in the same great taste as I remembered.  Unfortunately I was not completely pleased with the cake itself because the texture turned out a little rubbery, so I’m not sharing that part of the recipe with you.  I think the problem was with my flour. I will suggest some recipes that I think will work better, until I get one of my own worked out.

Good grief, that’s enough talking about the pudding!  Let’s make this!

Note: This makes a LARGE banana pudding.  You may want to halve the recipe unless you’re cooking for a crowd.  I did not make the meringue this time, but instructions are provided.  If you want to go with the classic vanilla wafers instead of cake, use a whole box of them.

Ingredients:

  • 1 8- or 9-inch, plain vanilla or yellow cake layer (see below)
  • 6-8 bananas, peeled and sliced into rounds
  • 4 cups whole milk
  • 5 eggs, separated
  • 1 cup organic cane sugar
  • 1/4 teaspoon salt
  • 2 tablespoons arrowroot starch or tapioca starch
  • 2 teaspoons vanilla
  • Additional 1 tablespoon sugar, if making meringue

I apologize for not including a cake recipe, but here are some recipes that look good to me.  Remember, you only need one layer.

Prepare the cake, and let cool completely.  Cut the cake into 1-inch cubes (or smaller).

Mix the egg yolks, sugar, arrowroot starch, and salt in a medium-sized bowl.

Bring the milk to a simmer in a large saucepan.  Remove from heat.  Using a small measuring cup, transfer some of the hot milk to the egg mixture; add slowly while whisking.  Repeat several times, until you have added about 1 cup of milk and the egg mixture is warmed thoroughly.  Add the egg mixture to the remaining milk in the saucepan, while stirring.

Cook over medium heat, stirring constantly, until thick (like pudding).  Stir in vanilla and remove from heat.

banana layers

Layering the cake, bananas, and pudding…

Make a layer of cake cubes on the bottom of a large bowl.  (If you plan on adding the meringue topping, the bowl should be oven-proof at 375F.)  Add a layer of sliced bananas to cover the cake, then pour approximately 1/3 of the pudding over the bananas.  Repeat layers with cake, bananas, and pudding.  Note: you will probably not need all of the cake cubes.  I’m sure you can find another use for them.

banana pudding bowl

The finished pudding without a meringue. That’s a lot of pudding!!!

To prepare the meringue: Use egg whites that are at room temperature.  Beat egg whites with an electric mixer until frothy.  Continue beating while adding the sugar, slowly.  Beat until stiff peaks form.  Spread the meringue completely over the banana pudding, making sure that the meringue touches the edges of the bowl.  (Otherwise it will “shrink” and leave gaps.)

Bake the pudding at 375F until the meringue begins to brown (10-15 minutes).  Let cool and chill before serving.  Enjoy!

Banana pudding 2

greyThat’s some good stuff right there! As are the musical selections, both new releases. First up, the latest from JJ Grey and Mofro with This River. This Florida band has been around for a few years, honing their sound which is a mixture of horn-based rock, gritty soul music, and infectious funk.

A relative newcomer, Luke Winslow-King captures that great New Orleans blues/R+B sound on his new record The Coming Tide. He romps thru standards tidesuch as “Keep Your Lamp Trimmed and Burning” and a great version of “Got My Mind Set On You” with his partner in harmony Esther Rose. Grand stuff!

→ 1 Comment

Posted in For the Sweet Tooth

Tagged , , , , , , , , , , , , , , ,

Flourless Chocolate Cake with Chocolate Ganache

Posted on April 2, 2013 | 12 Comments

Recipe by Patsy Caldwell from You Be Sweet

Flourless Chocolate Cake

Our dear, sweet friend Malcolm sent me this wonderful book chock full of Southern desserts that will put you in a sugar coma, just reading about them.  Malcolm is an expert on all things sweet – he IS that person that believes life is too short, eat dessert first.  I have really enjoyed reading these recipes from Patsy Caldwell and the accompanying stories by the book’s co-author, Amy Lyles Wilson.  If anyone is looking for the most decadent collection of desserts this side of the Mississippi, I certainly would recommend You Be Sweet!  Thank you, Malcolm!

Since we are generally trying to resist sugary things, I’ve tried to limit myself to just drooling over the photos – until now.  This Flourless Chocolate Cake caught my eye.  It is easy and quick to put together, and so very, very chocolatey and delicious.  The only modification I made to the recipe was to use coconut palm sugar instead of regular sugar…and yes, that was a desperate attempt to maybe make it a little less lethal.  If this cake shortened my life, so be it.  It is incredible!

Ingredients:

    • 1 cup semi-sweet or bittersweet chocolate chips
    • 1/2 cup butter
    • 3/4 cup coconut palm sugar (or granulated cane sugar)
    • 3 large eggs, beaten
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • cocoa powder, for dusting

Ganache:

  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet or bittersweet chocolate chips
  • 1/2 teaspoon vanilla extract

Preheat the oven to 300F.  Grease an 8-inch round cake pan, and line with parchment paper.  Sprinkle with cocoa powder.

Melt the chocolate and butter in the top of a double-boiler over simmering water.  Stir until uniformly melted.  Remove from heat. (This is easiest to do by placing a heat-resistant bowl over any saucepan.  Be sure to place it on a towel when you remove it from heat, since the bottom will be wet.)

In a separate bowl, mix together the sugar, eggs, salt, and vanilla.  Beat the egg/sugar mixture into the chocolate mixture, with constant stirring to prevent the eggs from “cooking” in the warm chocolate.  Pour into the prepared cake pan, and bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean.  Allow to cool for approximately 10 minutes in the pan, then turn out onto a serving plate.

To prepare the ganache, bring the cream to a simmer in a small saucepan.  Remove from heat, then stir in the chocolate chips.  Stir until smooth.  Stir in the vanilla until thoroughly mixed.  Pour over the cake, spreading it out to just over the edges.

Serve, garnished with fruit if desired!  Enjoy!

Flourless Chocolate Cake

strangersOh man, I loves me some chocolate cake! Nothing this good can be bad for you! Same with our music today, the great Ryan Adams. He first appeared on the national scene as the leader of Whiskeytown, the Carolina-based alt-country band that was great while it lasted. Their Strangers Almanac is a landmark southern recording, full of some of the best songs to come around in a while, such as “16 Days” and “Turn Around”. A masterpiece, indeed.

Then Adams went solo, and scored critical praise for Gold. Working with Ethan Johns, this is a great rock and roll record, full of country soul, Stonesian rockers goldand heartfelt ballads.

→ 12 Comments

Posted in For the Sweet Tooth

Picadillo Stuffed Peppers

Posted on March 28, 2013 | 11 Comments

Piccadillo Stuffed Peppers sq

Here I am, stuffing meat into peppers again!  If you’re trying to limit your intake of carbs, making bowls out of vegetables instead of serving with rice, pasta, or tortillas is a great option.  Bell peppers hold a generous amount of stuffing, and also help make this a complete, healthy meal.  This is one of four stuffed pepper recipes we’ve posted – each with a bit of international flair.  In the past we’ve used lamb and feta, curried beef, and beef chili and poblanos.

Some of our favorite bloggers, Carrie and Brandon from Our Life in Food, recently posted a recipe for Cuban Picadillo with Sauteed Almonds that just made my mouth water.  I posted it on our Inspiring Recipes board on Pinterest, waiting for a good time to explore those sweet and salty flavors.  I modified the recipe a bit – one friend recently commented that I put onions in everything, which is not too far from the truth.  I also added cumin, and raisins and capers to add more sweet and salty notes – then stuffed it all into peppers.  The picadillo is just brimming with different flavors, with contrasting spices adding complexity to the dish (as Carrie noted).  One really good thing about this recipe is how versatile it is – adapt it to your own taste!  Thank you for the inspiration, Our Life in Food!

Ingredients:

  • 1 pound grass-fed, ground beef
  • ~1 tablespoons extra-virgin olive oil
  • 1/2 sweet onion, diced
  • 4 cloves garlic, chopped fine
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon allspice
  • 1 bay leaf
  • 12 ounces diced or crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 cup raisins (I used golden raisins)
  • 1/2 cup water
  • 10 Spanish olives stuffed with pimento, roughly chopped (just plain black olives work too, pitted and roughly chopped)
  • 1/4 cup capers, rinsed
  • 2-3 red or yellow, sweet bell peppers

In a large saute pan, heat the oil over medium-high heat.  Cook the onion for a few minutes, until translucent.  Add the beef and brown until cooked through.  Drain off excess accumulated fat, if necessary, leaving about 2 tablespoons.

Add the garlic, oregano, cumin, salt, allspice, bay leaf, tomatoes, tomato paste, and water.  Mix well, cover, and simmer for 20 minutes.  Add more water if necessary to keep it moist.

Add the olives and capers.  Mix well and simmer, partially covered, for an additional 10 minutes.  Remove from heat.  Discard the bay leaf.

Preheat the oven to 375F.  Cut the peppers in half lengthwise, and remove the core and seeds.  Use a smaller peeler to scape out the white spines.  Fill each pepper half with the picadillo, and set the peppers aside.  If you have excess filling (as I did using 2 peppers), place the extra picadillo in the bottom of a lightly greased baking dish.  Then put the stuffed peppers on top of the picadillo – this results in the juices from the peppers mixing with the meat, which will be extra delicious on its own.

Bake for 30-40 minutes, loosely covered in foil, until the peppers are tender.  Serve hot, and enjoy!

Piccadillo Stuffed Peppers from She Cooks, He Cleans

rtIt’s a rare event that compels us to leave the house, but we’re excited to go travel to the depths of Cobb County for this show…Emmylou Harris and Rodney Crowell, with Richard Thompson opening. Oh yes! Electric is the latest from Thompson, and he doesn’t disappoint, with his passionate, intricate guitar work and his subtle wordplay in full force.

yellowEmmylou and Rodney were in The Hot Band together, and Old Yellow Moon shows they haven’t missed a step in the years apart. Great harmonies on such songs such as “Bluebird Wine” and “Back When We Were Beautiful”. Can’t wait for the show!

→ 11 Comments

Posted in Beef, Entrees

Smoky Macaroni and Cheese with Bacon Topping

Posted on March 23, 2013 | 6 Comments

Adapted from and Inspired by Bakeaholic Mama

Mac n Cheese with Bacon Topping from She Cooks, He Cleans

I recognize that I use every excuse in the book to eat anything dripping with cheese and/or bacon….but this time I really needed some comfort food.  If any of you have ever had a pinched nerve in your back, you know what I’m saying.  Ouch!  Although I was unable to bend over, Mr. He Cleans was there to get pots and pans out of the cabinet and to shuffle casseroles in and out of the oven – still while providing great music and keeping my (medicinal) wine glass filled.  He does it all!

I saw this recipe on Pinterest and started drooling.  To better describe it, I renamed it OMGBBQMACNCHEESEBACON.  I modified it for the ingredients I had on hand, and served it with barbeque chicken off the grill, instead of putting the chicken in the dish.  It was freaking awesome.  My back felt SO much better – although I’m not sure how much that was due to the wine and not the oooey-gooey cheesy macaroni and bacon.  Does it really matter?

Ingredients:

  • 12 ounce box gluten-free pasta (Jovial GF pasta is excellent)
  • 6 slices crispy, cooked bacon, crumbled
  • 1 tablespoon bacon drippings, reserved from cooking bacon
  • 2 tablespoons butter (preferably pastured)
  • 2 tablespoons rice flour (or other gluten-free flour, to thicken)
  • 2 cups half and half
  • about 6 ounces gruyere, grated (2 cups, loosely packed)
  • about 4 ounces cheddar or smoked cheddar, grated (1 cup, loosely packed)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon Spanish hot smoked paprika
  • freshly ground black pepper

Cook the pasta in boiling water, for just less of the time recommended on pasta’s directions.  You want it to be slightly underdone, with a little firmness to the bite.  Set aside.

Lightly butter a casserole dish.  Preheat oven to 350F.

In a medium-sized saucepan over medium heat, melt the butter with the tablespoon of reserved bacon drippings.  Whisk in the flour until well-blended, and cook for about a minute, stirring constantly. Whisk in the half and half, breaking up any clumps.  Continue to cook at a simmer, stirring, until the mixture thickens up to a gravy consistency.  Remove from heat and stir in the cheeses until everything is melted and smooth.  (Do not heat to a boil once cheese is added – it may separate.)

Stir in the cooked pasta until well combined.  (Mine was a little thick – I added a bit more half and half here to help it mix together.)  Pour into the buttered casserole dish.  Top with the crumbled bacon.

Bake for 15 minutes, covered with a lid or foil.  Remove the cover, and bake for another 10-15 minutes until it is bubbly.  Remove from oven and let it sit a few minutes so you don’t hurt yourself with hot cheese in your mouth.  Enjoy!

Mac n Cheese with Bacon Topping from SheCooks, He Cleans

These are leftovers – the original casserole was covered with bacon!

___________________________________________________

nightProud to serve She Cooks! Glad you’re feeling better! Today’s music will make anyone feel better. Roots singer/songwriter Tift Merritt has joined up with classical pianist Simone Dinnerstein on Night, and it’s one of the most intriguing and beautiful pieces of music I’ve heard in a long time. Finding common ground in the works of Billie Holiday, Bach and Brad Mehldau among others, the result is ethereal and emotional. Merritt’s voice and guitar coupled with Dinnerstein’s piano create a sound that is haunting and timeless. Fans of Joni Mitchell, Leonard Cohen and especially the late, great Nina Simone should give this a listen. An early contender for album of the year.

→ 6 Comments

Posted in Side dishes

Tagged , , , , , , , , , , , , , , , , , , , ,

Pan-Seared, Blackened Flounder

Posted on March 20, 2013 | 2 Comments

Blackened flounder

The secrets to a really tasty piece of blackened fish are 1) a really tasty Creole seasoning, and 2) not overcooking the fish.  I use a slightly modified version of  Emeril’s recipe for Creole Seasoning – because he should know, right?  The seasoning is easy to make fresh with your own spices, and it’s really good on chicken, steaks, pork, or fish.  I have used it with tuna and flounder – both were incredible!  I think most mild fish will work – red snapper, catfish, grouper, cod also come to mind.

In a restaurant setting, blackened fish is cooked in a red-hot skillet, with plenty of accompanying smoke.  Cooking in your home, you might want to avoid this.  Chef Paul Prudhomme recommends “bronzing”, rather than blackening the fish at home.  This still means using a very hot skillet, but not so hot that it produces smoke.  He recommends cooking at 350F.  Although I did not take the temperature of my pan, it’s helpful to realize this is the temperature generally used for deep frying – - still pretty darn hot!

Our blackened flounder, shown here, was served with oven-roasted potatoes and avocado.  The cool and creamy avocado, with a squeeze of lime, really helped cut the heat from the spicy fish.  This is a delicious and simple meal that we will do again!

Note: I’ve provided links to the products that I used from The Spice House.  I like The Spice House because their herbs and spices are really fresh and high quality, plus they have a decent selection of organic products.  I also like that you can buy refills that come in bags, and that saves money.  I do not have any business relationship with The Spice House.

Creole Seasoning (Makes about 2/3 cup – Store in glass jar with lid):

Combine all ingredients for the seasoning, thoroughly.  (You will not need all of it for this recipe; store extra in a sealed jar.)

Rinse the fish fillets and pat dry with towels.  If necessary, cut the fish in portions that will fit in your skillet.  Coat the fish on both sides with seasoning mix, pressing it onto the fish to get a good layer of seasoning.

Heat a large skillet over high heat and add a thin layer of oil to the pan (suitable for high-heat cooking).  When very hot, and without crowding the pan, place seasoned fish in the skillet and cook without moving the fish for 3-4 minutes, until nicely “bronzed”.  Flip the fish over and cook for another 3-4 minutes, until the fish is done (opaque in center).  Repeat for the rest of the fillets – adding oil as necessary and keeping the skillet very hot.

Serve it hot, with a squeeze of lime juice!  Enjoy!

moonYou’ll need something to calm you down after the Blackened Flounder…so let’s try some ballads from two of the giants of jazz! First up, the incomparable Bill Evans with Moon Beams. Evans was one of the greats, performing with everyone from Miles on Kind of Blue to Tony Bennett. His piano is moody, introspective and always interesting here, on such numbers as “If You Could See Me Now” and “I Fall in Love Too Easily”. A classic record.

Nobody is more classic than John Coltrane, and on Ballads he slows the tempo balladsdown, without losing any depth of passion. His interplay with McCoy Tyner’s piano on cuts such as “All or Nothing At All” or my favorite, “Nancy (With The Laughing Face”) is almost telepathic. Sublime stuff!

→ 2 Comments

Posted in Entrees, Seafood

Tagged , , , , , , , , , , , , , , , , , , , , , , ,

Seared Sea Scallops over Zucchini Ribbons with Goat Cheese

Posted on March 17, 2013 | 14 Comments

Scallops with Zucchini Ribbons

This is the first weekend we’ve had in Atlanta that really felt like spring, with temperatures warm enough to sit outside comfortably in the sunshine without shivering.  There are trees and flowers bursting out with blooms and things are getting greener by the day.  Nice time of year to be in the Southeast!

These plump sea scallops with thinly sliced ribbons of zucchini are so fresh and light   – just like spring.  They also only take minutes to cook!  When buying scallops, make sure that you are getting “dry” scallops, and not scallops that have been treated with phosphates.  Phosphates are used as a preservative, and cause the scallops to adsorb water – water that makes them weigh more (and cost you more per pound), and water that will leach out like crazy when you try to cook them.  They will not sear, and you won’t get that tasty caramelized crust.    Look for scallops with a pinkish color to them – the blindingly white scallops have been chemically treated.

I used a regular peeler to slice the zucchini into ribbons, but you could also use a mandolin slicer (or patience and a sharp knife).  Just make long slices all around the zucchini until you get to the seedy part in the middle, which can be discarded.  There you have it – zucchini ribbons!

To julienne the basil, roll up several leaves tightly together, like a cigar.  Starting at one end of the “cigar”, cut into thin slices.

I neglected to measure the ingredients when I made this, so the amounts are approximate.

Ingredients (serves 2):

  • 8-10 sea scallops
  • Oil suitable for high heat cooking (I used coconut oil)
  • 2 good-sized zucchini, sliced thinly into ribbons
  • 1 small shallot, finely chopped
  • ~2 tablespoons butter (preferably from pastured cows)
  • splash of extra-virgin olive oil
  • ~1/4 cup light stock (I used chicken stock)
  • Juice from 1/2 lemon
  • 4 ounce log of soft, fresh goat cheese
  • handful of basil leaves, julienned
  • Coarse salt (sea salt or kosher salt) and freshly ground black pepper, to taste

Pat the sea scallops dry with paper towels.  If present, remove the adductor muscles (looks like a little “foot”) from the side of the scallops and discard.  Those tend to be unpleasantly chewy, and they pull right off with a little tug.  Lightly season with salt and pepper, and set the scallops aside.

In a saute pan, heat 2 tablespoons of butter with a splash of olive oil over medium heat.  Cook the shallots for about a minute – but not long enough to brown.  Add the stock to the pan and bring to a simmer.  Toss in the zucchini ribbons and cook for a few minutes, continuing to toss the zucchini,  until it is just tender and the liquid in the pan has reduced a little.  Stir in about 2 ounces of the goat cheese with the lemon juice, until the goat cheese has melted and the liquid in the pan is sauce-like.  Stir in some of the basil, saving some for the final garnish.  Season to taste with salt and pepper.  Remove from heat, but keep warm.

Heat a heavy skillet over medium-high heat until VERY hot (cast iron is good, but any heavy-bottomed skillet will work).  Add a very thin layer of coconut oil (or other high-heat oil) to the pan, swirl to coat, and immediately add scallops, flat side down.  Do not crowd the pan – you may need to cook the scallops in two batches, depending on how big your skillet is.  DO NOT move the scallops – sear them for 2 minutes, then turn and sear for about a minute (maybe 1 1/2 minutes) on the other side.  It is important not to overcook the scallops or they will be rubbery and tough.  They should be nicely seared on the outside, but should still be a little translucent-looking in the middle as you look at them from the side.  They will feel a little springy to the touch – not stiff.  When they are done, remove them from the pan and keep warm while you finish cooking them all.

To serve, place a mound of zucchini noodles on a plate, and place the scallops around it.  Add a dollup of the remaining goat cheese to the top, and garnish with the rest of the julienned basil.  Enjoy!

Scallops with zucchini ribbons and goat cheese

allenTwo from Texas today! First up, the new album from songwriter and artist Terry Allen, Bottom of the World. Allen is one of those Lubbock lads- along with Joe Ely, Butch Hancock and Jimmy Dale Gilmore- who radically reshaped country music in the late ’70s. Allen doesn’t release music very often, but when he does its always an illuminating listen. Sample title…”Do They Dream Of Hell in Heaven?”. Thought-provoking country!

Billy Joe Shaver is another “outlaw” country performer, and his hits are legendary. The Complete Columbia Recordings gathers his mid-’80s Columbia output and puts them back in print, and high time they did! Shaver has a unique shaverway of looking at the world, and once you get a taste, you’ll be back. Just like the scallops!

→ 14 Comments

Posted in Entrees, Seafood

Tagged , , , , , , , , , , , , , , , ,

Chicken Lasagna with Mushrooms and Fontina Cheese

Posted on March 9, 2013 | 11 Comments

Modified from Daniel Boulud’s Chicken Lasagna

chicken mushroom lasagna

I have to warn you straight up about this recipe – it is incredibly rich.  Not rich as in “I always fly first class.”  Not rich as in “We fly our own plane and have a time-share ski cabin in Aspen.”  It’s rich like “Please have the pilot ready to fly us to our villa in Modena  – Chef Massimo Bottura at Osteria Francescana is preparing a special meal for my birthday.”

Ok, I have no idea how rich that is.  However I do know that this lasagna has over a pound of cheese, a quart of creamy milk, and plenty of olive oil and butter in it.  The chicken, spinach, and mushrooms barely manage to provide a contrast to the decadent mouth-feel of such full fats – but they do manage!

Needless to say, this is not a meal you will have every week, or even every month.  But if you’re having a special occasion, worthy of flying to Italy for a meal, consider this instead.  Unless, of course, your pilot is waiting.

Ingredients:

  • 1 large sweet onion, diced
  • 2 stalks celery, finely chopped
  • extra-virgin olive oil
  • 1 pound fresh mushrooms (mixed varieties of wild mushrooms are recommended), trimmed and roughly chopped
  • 8 ounces spinach leaves, washed, stems removed
  • 4 tablespoons butter
  • 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 cup dry white wine
  • 1/4 cup gluten-free flour for thickening (such as rice flour or tapioca flour)
  • 1 cup heavy cream
  • 3 cups milk (full-fat)
  • 1/2 bunch Italian parsley leaves, roughly chopped
  • nutmeg, to taste
  • 16 gluten-free lasagna noodles*
  • 1 pound fontina cheese, cut into small dice
  • 1 cup Parmesan cheese, freshly grated
  • Kosher salt and freshly ground pepper, to taste

*Non-pasta eaters can omit the noodles and make this a casserole of chicken, mushrooms and cheese.  Noodle alternatives, such as sliced zucchini, might be a good substitute.

In a large Dutch oven, heat about 3 tablespoons of olive oil over medium heat.  Add the onion and celery, and cook, stirring, until translucent (about 3 minutes).  Increase heat to medium-high and add mushrooms.  Cook, stirring, for about 3 minutes.  Add the spinach and a sprinkling of salt and pepper.  Cook until the spinach has wilted and the mushrooms are tender.  Remove the vegetables from the pot and set aside.

Add 4 tablespoons of butter to the same pot, over medium heat.  Season the chicken on all sides with salt and pepper, and add to the melted butter.  Cook, stirring, until the chicken is almost cooked through, but do not brown (about 6 minutes).  Add the wine and simmer until almost completely reduced.  Remove the chicken from the pan and set aside.

Sprinkle the flour in the pan and cook, stirring continuously, for a few minutes.  Gradually stir in the cream and milk, scraping the bottom of the pot to release any cooked flour.  If necessary, use a whisk to break up any lumps.  Continue to simmer, stirring constantly, until the liquid has thickened to a gravy-like consistency (about 5 minutes).  Remove 1 cup of the white sauce from the pan and reserve for later.  Remove the pot from the heat, and stir in the reserved cooked vegetables, mushrooms, chicken, and chopped parsley.  Season with nutmeg, salt, and pepper to taste. (Keep in mind that the cheese will add salt, so be sparing when seasoning.)

Bring a large pot of water to a boil and cook the noodles to just short of the time listed on the package directions; the noodles should be not quite cooked through (al dente).  Strain the noodles in a colander, then rinse with cold water.  Drain, then toss the noodles with a little olive oil to prevent sticking.

chicken lasagna uncookedPreheat the oven to 350F.  Butter a large, deep baking pan (9 x 13).  Place a layer of 4 noodles on the bottom of the pan, overlapping slightly.  Top with 1/3 of the chicken mixture, then 1/3 of the diced fontina.  Repeat the layering twice, finishing with a layer of noodles.  Spread the reserved white sauce on the noodles, and sprinkle with Parmesan.  (At this point, the lasagna can be refrigerated overnight, covered tightly with foil or plastic wrap.  Return to room temperature at least 30 minutes before cooking.)

chicken lasagna cookedCover the lasagna tightly with foil and bake at 350 for 30 minutes.  Increase heat to 400F, remove the foil, and continue to bake until golden brown and bubbling (10-15 minutes).  Remove from oven and allow to rest for 10-15 minutes before serving.

Serve with a salad with a tart-acidic dressing since the lasagna is very buttery.  Enjoy!

chicken mushroom lasagna

townesRich…but yummy indeed! Two new releases from old favorites today. First up, the late, great Townes Van Zandt with Sunshine Boy: The Unheard Studio Sessions & Demos 1971-1972. This is early Townes, but like all his work, its funky, perceptive and moving, all at once. Contains a few new songs to boot!

Peter Stampfel is a nut. In the nicest way possible, of course. Leader of the ’60s folk/rock legends The Holy Modal Rounders, his newest release is The Sound of America. Stampfel continues his love affair with the forgotten avenues of etherAmerican music with his band The Ether Frolic Mob, which features his daughter Zoe. Everything from Charlie Patton blues to “Drunken Banjo Waltz” and the best version of “I Will Survive” you ever experience and many more! Long live Peter Stampfel!

→ 11 Comments

Posted in Entrees, Poultry

Tagged , , , , , , , , , , , , , , ,