Tag Archives: Parmesan

Chicken Lasagna with Mushrooms and Fontina Cheese

Posted on March 9, 2013 by | 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 , , , , , , , , , , , , , , ,

Seared Sea Scallops with Fig-Balsamic Glaze

Posted on October 11, 2012 by | 9 Comments

Scallops with Fig-Balsamic Glaze, served with oven-roasted asparagus and shaved Manchego cheese (Apologies for the bad iphone photo, I was hungry.)

Scallops are simply wonderful for a quick meal – they only take a few minutes to cook and there are many simple ways to serve them.  I love them seared and served on a bed of creamy risotto and roasted asparagus, with a trickle of balsamic glaze over the top.  This is the essence of that dish, without the added carbs from the rice.  The sweetness of the glaze complements the scallops as well as the asparagus, and the salty bite from the cheese keeps in in balance.  We scarfed it down in no time – so I’m having to make do with this quickly snapped iphone photo!

Be sure to buy the plump sea scallops for this recipe.  Also, look for “dry packed” or “chemical free” scallops because scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. This phosphate solution is a common ingredient in soaps and detergents, so any scallops soaked in that solution may have a soap-like flavor.  We don’t want that, so go for the best quality scallops.

To get a nice sear on the scallops, make sure they are dry before plopping them in the hot skillet.  I blot them dry with paper toweling and let them rest on a paper towel just prior to cooking them.

Ingredients (amounts are approximate):

  • 10 sea scallops (or 4-5 per adult)
  • Kosher or sea salt, freshly ground black pepper
  • 1-2 tablespoons oil, suitable for high heat cooking (I like coconut oil for this recipe)
  • 1-2 tablespoons minced shallot
  • ~1/4 cup balsamic vinegar
  • 2 tablespoons fig jam or preserves
  • ~1/4 cup light broth or water (seafood stock would be ideal, but water is okay)
  • 1-2 tablespoons butter

Dry scallops with paper towels and season with salt and pepper.  Place a thin layer of oil in a heavy skillet and heat over medium high heat until shimmering-hot.  Place the scallops in the oil and sear for about 2 minutes on each side until nicely browned.  Do not crowd the pan or the scallops will steam instead of searing (cook in 2 batches if necessary).

Move the cooked scallops to a plate and set aside.  Reduce the heat under the pan, and add a little more oil to the pan if needed.  Add the minced shallot and cook, stirring, for about one minute.  Pour in the balsamic vinegar and broth.  Using a wooden spoon, stir and scrape at the bottom of the pan to loosen the fond (browned bits).  Stir in the fig jam.  Allow the sauce to reduce for a few minutes, until it is a rich glaze in the pan – but be careful not to let it dry out or burn.  Remove from heat and whisk in the butter.

Add the scallops back to the pan briefly to reheat, turning them to coat in the glaze.  Serve hot with roasted asparagus and a few shavings of Manchego cheese (or Parmesan).

[To oven-roast the asparagus, preheat oven to 400F.  Trim the ends from the asparagus and place in a shallow roasting pan.  Toss with a little olive oil (or oil of choice) to coat, and sprinkle with salt and pepper.  Roast for 12-15 minutes, shaking pan occasionally for more even browning.]

Got your skinny tie and Members Only jacket, because we’re going back to 1979! Actually, these are both new releases from two of the leading lights of power pop, that infectious blend of the Beatles and perhaps The Who. First up is the reissue of two albums by 20/20: 20/20/Look Out!. Lo-fi and loving it, 20/20 made two great records full of great harmonies, crunchy guitars and songs about girls. What’s not to love?

Shoes were primo power pop indeed, and 18 years after their last release, they have come out with Ignition. Led by Gary Klebe and Jeff and John Murphy, their sound hasn’t changed a lot over the years, still creating great songs with hooks galore. Everyone needs Shoes!

→ 9 Comments

Posted in Entrees, Sauces, Marinades, and Rubs, Seafood

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

Summer Squash Casserole with Tomatoes and Mozzarella

Posted on June 3, 2012 by | 8 Comments

Our good-gardener, neighbor Mike brought us some beautiful pattypan squash from his garden, and also a package of heirloom tomatoes that he had sun-dried and put up from another year’s bounty.  I’m so glad I live near a generous person with a green thumb!  Mike suggested cooking the squash in a tomato sauce with some cheese, in the style of Eggplant Parmesan.  I took his advice and came up with this squash casserole.

This recipe is very adaptable.  I added sausage, since I had some that needed cooking, but this would work fine as a vegetarian recipe without the sausage.

Pattypan Squash

Instead of pattypan squash, you could likely use any summer squash.

Pattypan squash are the scallop-edged summer squash that look like flying saucers.  These are the white variety, but they also may be green or yellow.  Despite their odd shape, they are easy to slice up and cook, like the other varieties of summer squash.

Ingredients:

  • 1/2 sweet onion, chopped
  • 1 tablespoon olive oil
  • 1/2 pound sausage – optional (I used bulk breakfast sausage, but sweet Italian sausages – without casing – would also be good)
  • 16 ounces crushed tomatoes
  • 2 pinches Ratatouille Seasoning, or herbs of choice
  • ~1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pattypan squash
  • ~1/3 cup julienned sun-dried tomatoes
  • 8 ounces fresh mozzarella cheese
  • ~1/2 cup freshly grated Parmesan cheese

In a large skillet or saute pan, heat the olive oil over medium-high heat.  Add the onion and cook until softened.  Add the sausage (if using); cook while breaking up the meat into small pieces with a wooden spoon until browned.  Pour off the excess fat from the pan. Add crushed tomatoes, herbs, and red pepper flakes.  Allow to simmer on low heat for 5-10 minutes.  Season with salt and pepper to taste.

Remove the stem ends from the squash, and slice in half (from stem end to bud).  Place sliced side down, then cut into ~3/8-inch slices.

Preheat oven to 350F.  Lightly oil a baking dish, then spread a scant layer of tomato sauce in the bottom of the dish.  Make one layer of sliced squash across the dish, using 1/2 of the squash slices.  Distribute the julienned sun-dried tomato on top of the squash layer.  Chop up the mozzarella cheese, and add 1/2 of the cheese.  Top the cheese with the remaining slices of squash.  Add the remaining tomato sauce, spreading it evenly across the squash.  Top with remaining mozzarella cheese and Parmesan cheese.

Cover tightly with foil, and bake for 60-70 minutes.  Uncover and check for doneness – it is done when the squash is tender and the sauce is bubbly.  If needed, cook for ~ 10 additional minutes to reduce liquid and/or brown the cheese topping.

One of our favorite musicians passed this week, Doc Watson. A wonderful guitarist, singer and historian, Doc brought the music of his North Carolina mountains to the world. He will be sorely missed. Here’s a few favorites. First off, Southbound his 1966 release with his son, Merle. Includes “Walk On Boy” and “Tennessee Stud”. Amazing stuff.

Secondly, Doc played all sorts of music, from fiddle tunes to jazz, but I love his blues. Here’s a good selection called Trouble in Mind. From “Little Sadie” to “Deep River Blues” (my all time favorite), Watson knew his way around the blues. Essential.

→ 8 Comments

Posted in Entrees, Pork, Side dishes, Vegetarian

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

Oven Roasted Salmon with Parmesan-Mayo Crust

Posted on May 19, 2012 by | 35 Comments

Recently at the Saturday morning farmers’ market in Decatur, we picked up some fresh eggs from a local farm.  You might ask, “now what does that have to do with salmon?”  Thanks for asking, because I’m having a heck of a time getting this post started!  Well, I’m not a big egg-eater so I needed to come up with some other uses for the eggs.  Also, I have a bottle of great-tasting olive oil from Kasandrino’s …eggs plus olive oil equals mayonnaise!  (I’m getting to the salmon…)  Next thing you know, I have a big jar of homemade, lemony mayonnaise with no real plans for using it.  (As you can see, I was not thinking too far ahead last week.)  Thankfully I ran across a sale on salmon and put the mayo to great use!

Coating the salmon with a mixture of mayonnaise and Parmesan cheese and oven-roasting it resulted in an unbelievably moist, buttery fish with all kinds of good flavors.  I will be making this again…and soon!

This basic mayonnaise recipe does not make a very thick mayonnaise, since I use the whole egg instead of just the yolks.  You can also adjust the taste of the mayonnaise to your preference, by trying different oils and different acids (vinegars, lemon or lime juice, etc.), or adding herbs.  Go crazy with it!

Ingredients for Salmon

  • 16-20 ounces salmon fillet(s), skin on
  • Kosher salt/ freshly ground black pepper
  • 3 tablespoons mayonnaise, preferably homemade
  • 2 tablespoons Parmesan cheese, freshly grated
  • additional Parmesan cheese, freshly grated
  • a few dashes of sweet paprika

Ingredients for Basic Olive Oil Mayonnaise

  • 2 whole eggs, at room temperature(*See Note below)
  • 1 to 1 1/4 cup oil (I used 1/2 cup olive oil and 1/2 cup almond oil)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • freshly ground black pepper, or pepper blend, to taste (I like Florida Seasoned Pepper…citrusy!)

*Note:  For thicker mayonnaise, use 1 whole egg plus 1 egg yolk

Mayonnaise Instructions:

Place the eggs in a blender or small food processor.  Blend the eggs alone for around a minute, so they will be ready to adsorb the oil.  Add lemon juice, dry mustard and salt, and mix in with the eggs.  With the blender running, SLOWLY start adding the oil, a few drops at a time, until the liquid begins to thicken up some; then you can start adding the oil in a thin, steady stream.  Continue blending until all the oil is incorporated.  Season the mayonnaise with salt and pepper, to taste.

**Raw Egg Warning… to reduce the risk of salmonella or other food-borne illness, use only fresh, clean eggs with intact shells, from a trusted source.  Avoid contact of egg white/egg yolk with outer shell.

Salmon Instructions:

Preheat oven to 425F.  Line a shallow roasting pan with foil.  Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan.  Season lightly with salt and pepper.

Mix the mayonnaise and Parmesan cheese in a small bowl.  Spread completely over the salmon.  Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.

Roast for 12-14 minutes (depending on thickness of salmon).  Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!

When you experience as much music as I do, you cultivate a healthy list of artists you need to listen to, but haven’t yet. One of mine was Roberta Flack. Sure, I had heard her for years on the radio, but never actually listened to an album. Boy, that was a mistake! We put on First Take one evening, and we both were completely blown away by it’s brilliance. This was her debut from 1969, and her phrasing, song selection and piano work certainly don’t sound like a beginner! Contains the classic “First Time Ever I Saw Your Face”, her version of Leonard Cohen’s “Hey, That’s No Way To Say Goodbye” and more. With Ron Carter on bass and Bucky Pizzarelli on guitar, this is an understated jewel of a record.

Her newest release, Let It Be Roberta – Roberta Flack Sings The Beatles looks like a winner. That sublime voice coupled with those songs? How can you go wrong?

→ 35 Comments

Posted in Entrees, Sauces, Marinades, and Rubs, Seafood

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

Mushroom and Goat Cheese Gratin

Posted on April 7, 2012 by | 8 Comments

If you’re following along, earlier this week I ventured out to the Dekalb Farmer’s Market and brought home a few bags of inspiration for the blog.  Our second meal resulting from that haul was grilled veal rib chops with this savory mushroom and goat cheese gratin.  Although the veal chops were delicious, the mushroom gratin really was the star on the plate (and how could they help but be, baked in these adorable mini-gratin dishes from the Le Creuset Outlet!)

Isn't this adorable?

This gratin has a nice medley of tastes, from the earthy mushrooms, smoky bacon, and the sweet tanginess of goat cheese and sour cream.  If you like mushrooms stuffed with bacon and cheese, just think, this is like having a bowl of those appetizers all to yourself.  Yum!

Ingredients (4 servings):

  • 12-16 ounces mushrooms (I used a mixture of cremini, shiitake, and oyster mushrooms)
  • 4 strips bacon, cut into 1-inch pieces
  • 3 tablespoons butter
  • ~2 tablespoons shallots, minced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • ~5 ounces soft goat cheese, at room temperature
  • 1 egg
  • ~1/4 cup sour cream
  • Kosher salt and freshly ground black pepper
  • Freshly grated Parmesan cheese, to sprinkle on top

Preheat oven to 400F.  Butter 4 individual gratin dishes or 1 1-quart gratin dish (or baking dish).

Cook the bacon pieces in a skillet until crisp.  Remove the bacon and set aside on paper towels.

Melt the butter over medium-high heat, in the skillet with the bacon grease.  Add the shallots and garlic, stirring continuously, until fragrant (about 1 minute).  Add the mushrooms to the pan, and saute until mushrooms are softened.  Pour in the wine, being sure to scrape the bottom of the pan while stirring to incorporate any browned bits.  Simmer until the liquid in the pan is reduced to a glaze (just coating the pan and the mushrooms).  Remove from heat.

In a separate bowl, mix the goat cheese, egg, and sour cream until smooth.  Stir the goat cheese mixture and the reserved bacon bits into the mushroom mixture.  Season with salt and pepper, to taste.

Spoon the mushrooms into the baking dish(es).  Top with freshly grated Parmesan cheese.

Bake for ~15 minutes, or until bubbly and browned on top. (May also be placed under a broiler for browning, once heated throughout.)  Allow to cool for a few minutes before serving.

Somebody say shrooms? HA! Then it must be time for The Flaming Lips! First up, one I haven’t heard – yet- but looks to be a mind expanding exercise…The Flaming Lips And Stardeath And White Dwarfs With Henry Rollins And Peaches Doing Dark Side Of The Moon. I mean really. Oklahoma’s biggest freaks, doing Pink Floyd’s DSOM…with Henry Rollins? And Peaches? Oh yeah!

And you can’t go wrong with the Lips 1999 masterpiece, The Soft Bulletin. Majestic, surreal, and really good freak out pop. Love it!

→ 8 Comments

Posted in Side dishes

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

Beef and Vegetable Soup

Posted on February 22, 2012 by | 1 Comment

It has been cool and a bit blustery in New Mexico this week – and what better to warm up with than a big pot of soup.

This soup has an Italian twist to it, so I wanted to add just a bit of pasta.  Here’s my big confession (followed of course by my justification) – I did not use gluten-free pasta!  I fully intended to use gluten-free pasta, because I had no desire to intentionally add wheat to our diet.  However, as I was browsing the shelves of Whole Foods for a suitable gluten-free rice-pasta to add to the soup, I suddenly found myself looking at boxes of Jovial einkorn pasta.  I squealed and literally jumped up and down with excitement, as James backed away, looking askance at me.  I have read about Jovial pasta, but have never seen it in person.  It was like finding the holy grail!

Einkorn is the purest, most ancient species of wheat known, grown more than 12,000 years ago before wheat was hybridized by man to increase the gluten content and yield.  You can read more about einkorn wheat and the history of wheat here.  Since this einkorn pasta is much lower in gluten, I was interested in how my body would react to eating it.  I am happy to report that there were no adverse affects.  However, I do not have celiac disease, and the makers of this pasta warn that more clinical studies are needed to determine if it is safe for celiac patients to consume einkorn wheat.  Jovial also produces gluten-free pastas which are reported to be among the best available in taste and texture, and I am also going to try those pastas.

All that said, the addition of pasta (of any kind) to this soup is optional.  The beef and vegetables are quite substantial on their own.  Also, since this is soup, the actual quantities of the ingredients are not all that important.  Feel free to add a little more or less of anything.

Ingredients:

  • 1 lb ground beef (grass-fed)
  • 1 onion, chopped
  • extra-virgin olive oil
  • 2 zucchini, cut in half lengthwise and chopped
  • 2 carrots, chopped
  • 1 cup green beans, snapped into ~1-inch pieces
  • ~28 ounces diced tomatoes
  • 4 cups chicken broth
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 cup dry pasta (optional)
  • kosher or sea salt, freshly ground pepper
  • grated Parmesan cheese, for serving (optional)

In a large skillet, heat ~ 1 tablespoon olive oil over medium high heat.  Saute the onions until softened, then add the ground beef.  Brown the beef, and season lightly with salt and pepper.  (If beef is excessively fatty, pour off and discard some of the fat.)

Partially cook the pasta in salted, boiling water.  I  like to boil it for just a little over half the time recommended on the package.  The pasta will finish cooking after you add it to the soup, and will adsorb more of the soup’s flavor.

Heat a large, heavy-bottomed soup pot over medium-high heat; add ~ 2 tablespoons olive oil.  Saute the zucchini, carrots, and green beans for 6-8 minutes in the oil until they are starting to get tender.  Add the tomatoes and chicken broth, with oregano, thyme, crushed pepper flakes, and bay leaf.  Bring to a boil, then add the cooked beef and onions, and the cooked pasta.  Taste and adjust seasoning with salt and pepper, if needed.  Reduce heat and simmer for 30 minutes, stirring occasionally.  Remove bay leaf and discard. Serve hot, with Parmesan cheese sprinkled on top.

Two today from the great Aimee Mann. Years ago I worked for a band that opened for Til Tuesday (“Voices Carry”), and was impressed by Mann’s stage presence and artful lyrics. Since those days she’s gone on to be one of our great songwriters. First up is her debut, Whatever. It featured one of her best songs, “I Should Have Known”, as well as fan favorite “Jacob Marley’s Chain”.

Mann did the soundtrack for “Magnolia”, featuring some of her finest songs, such as “Deathly” and “How Am I Different”. More from that era is collected on her 2000 release, Bachelor No. 2 or, the Last Remains of the Dodo. If you haven’t given her a spin, why not?

→ 1 Comment

Posted in Beef, Entrees, Soups and Stews

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

Spanish-Style Portobello Mushrooms and Peppers

Posted on February 7, 2012 by | 2 Comments

Modified from Whole Foods Recipes, via iphone app

Wow, we were blown away by how wonderful these peppers and portobello mushrooms were!  Roasted mushrooms and peppers are one of our favorite side dishes, but the vinaigrette from this recipe with capers, garlic, and raisins added a sweet and sour dimension that turned this dish from simply good to fantastic!

If I haven’t previously mentioned how helpful the Whole Foods FREE APP for iphone and ipad is, please forgive me.  My favorite feature is the “on hand” search.  You enter one or more ingredients that you have “on hand”, and it will search and bring up recipes.  This is great when you want to try something different with portobello mushrooms, for example.  This feature also comes in handy while you are shopping and find something that you just have to have – but you aren’t sure what you are going to do with it.  Maybe you discovered the most beautiful bunch of plantains you have ever seen.  Right there in the store you can find a recipe and pick up any other ingredients you might need!

This recipe originally called for grilling the mushrooms and peppers, but instead, I roasted the vegetables in the oven. I had less mushroom caps than called for, so I had to cut the recipe down (which was unfortunate).  The overview of the recipe by Whole Foods warned that you might want to double the recipe since leftovers would be equally delicious – I heartily agree with that statement!  Since we had no leftovers, I can only imagine how wonderful the vegetables would be after more time to soak in the piquant flavors of the vinaigrette.  I’m pretty sure this vinaigrette would also be tasty with roasted eggplant and oven-dried tomatoes…an idea for another day!

Make this as a vegetarian entree or a side dish.  It can be served warm or at room temperature.

Ingredients:

  • 4 large portobello mushroom caps
  • 1 large or 2 medium-sized red bell peppers
  • extra-virgin olive oil
  • Kosher or sea salt; freshly ground black pepper
  • 1 tablespoon raisins
  • 2 tablespoons red wine vinegar or sherry vinegar
  • 1 clove garlic, minced
  • 1 tablespoon capers, drained
  • 2 ounces Manchego cheese, shaved (I substituted Parmesan Reggiano)

Preheat grill or oven to 400F.  Remove stems from mushrooms and brush off any dirt.  Cut peppers into quarters (lengthwise) and remove seeds and membranes.  Brush vegetables with extra-virgin olive oil and season lightly with salt and pepper.  Grill or roast until tender (8-12 minutes), turning once.  Set aside and allow to cool enough to handle.

In the meantime, combine raisins and vinegar in a small bowl and allow to sit for 10 minutes.  (I abbreviated this step by zapping the bowl of raisins and vinegar in the microwave for 10 seconds and letting it sit for a couple of minutes.)  Stir garlic into the raisin-vinegar mixture.  Whisk in 1-2 tablespoons of extra-virgin olive oil.  Stir in capers.  Taste and adjust seasoning with salt and pepper.

To serve, slice the mushrooms and peppers into strips and arrange on platter.  Spoon vinaigrette over the vegetables, and top with shaved cheese.

Today’s soundtrack is a local act, the Swimming Pool Q’s. Formed in the waning days of punk, the Q’s have managed, in one shape or another to stick around for nearly 30 years. Witty lyrics atop whirling Beefhart-style funk, they first got their shot with The Deep End. Once you hear “Big Fat Tractor” or “Ratbait” your life will never be the same!

2008 saw the latest release from the group, the sublime Royal Academy of Reality. Tempered a bit- but only a bit- by middle age, Jeff Calder and crew still have a sound unlike any other. This is the bands masterpiece, and if they never release a note again, it’s ok. Come on in, the water’s fine!

→ 2 Comments

Posted in Entrees, Side dishes, Vegetarian

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

Lemon Garlic Shrimp over Cauliflower Mash

Posted on November 7, 2011 by | 33 Comments

Lemon Garlic Shirmp over Cauliflower Mash, from She Cooks, He Cleans

This recipe is a low-carb adaptation of Shrimp and Grits, and I have to say it worked pretty well!  There are a lot of flavors here – first, in lieu of grits, a base of roasted cauliflower pureed with roasted garlic and Parmesan cheese.  Then we top it off with wild-caught shrimp in a spicy sauce bursting with garlic, lemon, and oregano, plus a little bacon for a touch of smokiness.  Yowsa!    This is a great, hearty meal!

When you select your shrimp, try to find domestic, wild-caught shrimp.  Farmed shrimp may contain growth hormones, antibiotics, or unhealthy chemicals.  [Speaking of chemicals, as much as I feel for the plight of the shrimpers in the Gulf, I am probably not going to have any more Gulf shrimp in this lifetime.  Thanks, BP, for poisoning our Gulf.]  These shrimp came from U.S. Wellness Meats – wild caught off the Pacific Coast and flash frozen soon after harvesting.  This is the second time I’ve added shrimp to my meat order from Wellness Meats and both times I’ve been impressed with their fresh taste.  These shrimp have also been cleaned and shelled (except for the tail), and are ready for cooking as soon as you thaw them.  When shopping locally, I look for wild Georgia shrimp!  If you’re near a coast, you probably have some great local shrimp too.

This recipe has a LOT of garlic in it.  Here’s a great tip, from Saveur.com, for quickly peeling a head of garlic that costs nothing and it really works!  I’ve tried it a few times now – it saves time, and it gives you the opportunity to shake the dickens out of something.

Ingredients for 2-3 servings:

Shrimp Marinade:

  • Zest from 1 lemon
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1 pound raw shrimp, shelled and de-veined

Cauliflower Mash:

  • 1 head of cauliflower, cut into large-ish florets
  • 6-8 cloves garlic, peeled
  • extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • butter (grass-fed)
  • 1/2 cup Parmesan cheese, freshly grated
  • (optional) half and half or cream / or broth, if needed to correct consistency

Lemon Garlic Shrimp:

  • Marinated shrimp (from above)
  • 6 cloves garlic, minced
  • 2 slices bacon
  • 2 tablespoons butter (grass-fed)
  • 1/2 cup white wine, or bottled clam juice
  • 1/2 sweet onion, thinly sliced
  • 1 teaspoon crushed red pepper flakes, or to taste
  • pinch or two of dried oregano
  • juice of one lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh oregano, chopped

First, mix up the marinade ingredients for the shrimp.  Put the shrimp and the marinade in a resealable bag, mix it up well so all the shrimp have some marinade on them, and refrigerate for 1-4 hours.

Preheat an oven to 400F.  Place the cauliflower and garlic in a shallow roasting pan.  Toss with enough olive oil to coat the pan and the vegetables.  Season lightly with salt and pepper.  Cover loosely with foil, and roast for 15 minutes.  Remove foil, and shake to mix up the vegetables for more even browning.  Roast uncovered for 15-20 minutes, or until cauliflower and garlic are soft and lightly browned.  Remove from oven.

Using a food processor, puree the cauliflower with a couple tablespoons of butter (or more).  Add the Parmesan cheese and mix well.  You want to end up with the cauliflower having the consistency of mashed potatoes or grits (fairly thick, not runny).  If needed, add a drizzle of cream or broth if the cauliflower is too dense.  Adjust seasoning with salt and pepper.  Place in a heat-proof bowl and keep warm.

In a large saute pan or Dutch oven, cook the bacon until crisp.  Set aside on paper towels until cool, then chop into small pieces.  Set aside.

Add two tablespoons of butter to the bacon drippings in the pan, and heat until melted over medium high heat.  Add the onion and cook until softened.  Add the minced garlic, red pepper flakes, and oregano, and saute for about a minute, stirring frequently.  Stir in wine.  Cook until liquid is reduced by half (will only take a few minutes), then add the shrimp.  Cook, stirring frequently to turn the shrimp, until shrimp are pink and opaque on both sides.  This should only take 3 or 4 minutes; do not overcook the shrimp or they will be rubbery!  Stir in the lemon juice and remove from heat.  Season to taste with salt and pepper.

Serve the shrimp and sauce over the mashed cauliflower.  Garnish with chopped bacon and fresh oregano.

Just because you can’t eat the seafood from the Gulf, doesn’t mean you can’t enjoy the music! First up, the latest release from one of the creme of New Orleans bands, the Rebirth Brass Band with Rebirth of New Orleans. Another stellar release from this long-standing group, guaranteed to put the pep in your step and fill a dance floor.

One of the many great things about HBO’s Treme is the music, gathered here on Treme: Music From the HBO Original Series, Season 1. With Dr. John, Rebirth, Trombone Shorty and more, this is a great collection of Louisiana music!

→ 33 Comments

Posted in Entrees, Sauces, Marinades, and Rubs, Seafood

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

3-Cheese Crackers (grain-free)

Posted on September 19, 2011 by | 13 Comments

3 Cheese Crackers - Grain Free

Who doesn’t love snacking on cheesy crackers?  It’s hard to stop eating these!  I used a combination of cheddar, jack, and Parmesan cheeses, but I think you could substitute other cheeses as well for a different taste.  Adding a little cayenne pepper gives them a little kick, and a sprinkle of coarse sea salt on top boosts the taste without adding a lot of sodium.  Have a batch of these around, and you will be ready for your next snack attack!

Ingredients:

  • 2 cups almond flour
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 1 egg
  • 2 tablespoons walnut oil (or extra-virgin olive oil)
  • ~4 ounces grated cheddar cheese
  • ~4 ounces grated Jack cheese
  • coarse sea salt

Preheat oven to 350F.  In a large bowl, combine all the dry ingredients (first 5 listed).  In a small bowl, whisk the egg with the oil.  Pour the liquid ingredients into the flour mixture and stir well.  Add the cheddar and jack cheeses, stir to combine, then knead together lightly to form a ball of dough.

Scoop up the dough and place on a sheet of parchment paper.  Cover with a second sheet of parchment paper; roll out the dough with a rolling pin to 1/8 inch thick, or less.  You want it to be thin and even, but not too thin or they will break easily.  Even up the edges best as possible with your hands, then roll out again lightly so the dough is “square-ish”.

Using a pizza wheel or knife, cut the dough into the size crackers you would like (1 -inch squares are nice).  Sprinkle the dough with a little coarse sea salt; lightly press the salt into the dough.  Transfer the crackers with the bottom sheet of parchment paper to a baking sheet.

Bake for around 15 minutes, or until the crackers are very lightly browned and crisp.  If your oven has a convection fan, turn it on.  Also it helps to turn the pan around half way through baking since the oven temperature may vary front-to-back.  Keep an eye on them so they don’t dry out or burn!

Let them cool (if you have the patience), then serve.  Store in a container with a sealed lid to maintain crispness.

3 Cheese Crackers - Grain Free

Nothing says fall to us then sitting on the porch in the cool temperatures, having some cheese and crackers, with some jazz drifting from the house. Two recent additions to the playlist include two jazz legends. First, he could play 3 wind instruments at a time- and create some exceptional music while doing so. His name was Rahsaan Roland Kirk, and his album Inflated Tear is a highlight of his most creative period.

Gerry Mulligan could play anything with anybody, and this 1959 record is one of his best. What Is There to Say, with Art Farmer on trumpet, really has that “cool ’50s” jazz down, and is a joy to listen to.

→ 13 Comments

Posted in Appetizers, Side dishes

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

Crispy Nutty Crackers (gluten-free)

Posted on July 24, 2011 by | 8 Comments

Modified from crackers at Elanaspantry.com and Cheeseslave.com

Crispy crackers are great to satisfy that need for a crunchy snack, or to carry a piece of cheese or dollop of creamy dip to one’s mouth.  (It’s unbecoming to simply spoon in the dip in the presence of company…otherwise I’m okay with it. :-) ) I’ve tried to make grain-free crackers before and they’ve always turned out too fragile (at best), or not tasting like crackers (the worst).  Today I’m pleased to announce great success!  Borrowing from two cracker recipes (see above), I managed to make a cracker that is firm enough to carry a topping without breaking, has a pleasant crunch, and tastes like a multi-grain cracker.  I must warn you, they are addictive and it’s very difficult not to take the whole batch to the couch and chow down!

Ingredients:

  • 1/2 cup blanched almond meal
  • 1/2 (heaping) cup walnuts
  • 1 tablespoon coconut flour
  • 1/4 cup roasted, salted pumpkin seeds
  • 3 tablespoons roasted, salted sunflower seeds
  • 3 tablespoons sesame seeds
  • 1 tablespoon flax seeds
  • 3/4 teaspoon coarse sea salt
  • 2 tablespoons butter, grass-fed (I like Kerrygold)
  • 1 egg
  • 1 tablespoon water
  • Optional: ground black pepper, minced herbs or Parmesan cheese for additional flavoring

Preheat oven to 300F.

Pulse almond meal, walnuts, coconut flour, and sea salt in a food processor until well ground.  (Be careful not to over-process or you will have nut butter.)  Add the seeds and pulse until almost fully ground, leaving some seeds to provide texture to the crackers.

Pulse in butter, then the egg and water.  The dough will start to form a ball in the food processor.

Scoop out the dough and place on a sheet of parchment paper.  Cover with a second sheet of parchment paper; roll out the dough with a rolling pin to 1/8 inch thick, or less.  You want it to be thin and even, but not too thin or they will break easily.  Even up the edges best as possible with your hands, then roll out again lightly so the dough is “square-ish”.

Using a pizza wheel, cut the dough into the size crackers you would like (1 to 2-inch squares are nice).  Sprinkle the dough with a little coarse salt, or if you’d like more flavoring, add ground black pepper, minced herbs (i.e. rosemary), or grated Parmesan cheese.

Transfer the dough with the bottom sheet of parchment paper to a baking sheet.  Bake at 300F for around 25 minutes, or until the crackers are lightly browned and crisp.  If your oven has a convection fan, turn it on.  Also it helps to turn the pan around half way through baking since the oven temperature may vary front-to-back.  Keep an eye on them so they don’t burn.

Let them cool, then serve! 

Had a good day at Tall Stax recently- big haul of vinyl. Here’s a few choice ones I picked up. First up, one of the few bright spots in the otherwise woeful musical decade of the ’80s was power pop- and Everywhere at Once from The Plimsouls was a prime example. Everyone knows the big single from this- “A Million Miles Away”, but the rest of the record, featuring the early work of Peter Case, is great.

Great? Ya want great? Doesn’t get much greater than the Queen of Soul, Aretha Franklin, and her 1971 Live at Filmore West album is a scorcher. What impresses you on this record is Franklin’s range- from the opening “Respect” to a churning “Love the One You’re With” and a duet with Ray Charles on “Spirit in the Dark”, she infuses every song with a rare passion and energy. Feel it!

→ 8 Comments

Posted in Appetizers

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