Roasted Tomato and Goat Cheese

 

Fall has officially arrived. Its long-awaited arrival means different things for different parts of the country. Here in the Midwest, it means crisp days, perfect sleeping weather cool nights, an abundance of autumnal fruits and vegetables, a vibrant landscape, and, for me, cravings for warm foods. Fall vibes definitely inspire one (especially me) to spend as much time out in nature as well as to fill the house with sweet and savory aromas. In the weeks ahead I will be traveling out to Colorado to take in the mountain views and mountain air, hike some favorite trails, swoon over the brilliantly golden Aspens, and watch with wonder the elk rut season before returning home to make my favorite seasonal recipes. As someone who is a bit of a creature of habit, I definitely love making the tried and true, treasured ones. However, every year I like to add a few more recipes to my repertoire. And this year, and every year going forward, I will be making this Roasted Tomato and Goat Cheese Appetizer. Essentially made with chunky marinara, goat cheese, toasted garlic and served with grilled slices of a baguette, this may be one of the easiest, most mouthwatering, heavenly appetizers ever! For those of you who love a simple recipe, this one has your name on it. And for those of you who love simple but don't like garlic, a garlic free version is calling your name too!

This Roasted Tomato and Cheese Appetizer is my take on the one served at the Crate and Barrel restaurant just miles from my house. We ordered this delicious, hearty, comforting, rave worthy appetizer while recently celebrating my birthday with dear friends. What is not to love about dipping a slice of a grilled baguette into a warm dish of chunky marinara sauce further flavored with bits of goat cheese and toasted garlic? The three of us wolfed it all down, so that should tell you something.

I immediately knew I wanted to recreate this appetizer. However, I waited until I could buy a freshly baked baguette from a great, relatively local bakery. Because we all know not all baguettes are created equally. But did you also know grilled slices of a baguette are the most astoundingly scrumptious slices of bread? Grilling the bread creates game-changing flavor. Grilling the bread (without olive oil, you are not making crostini) to get a bit of char and that toasty flavor is key to creating an utterly wonderful, memorable appetizer. One, I promise you too will want to repeat on a regular basis. Everyone who takes a bite of this Roasted Tomato and Cheese appetizer will want the recipe.

Rather than making a homemade marinara sauce I decided to use a chunky store-bought marinara sauce (see notes). Not because I don't make a really great marinara or that we are in the height of tomato overload season, but because I wanted this appetizer to be as simple to make as possible. If you decide to make your own marinara, make sure to create a chunky version. A smooth marinara sauce (homemade or store-bought) won't deliver the same kind of flavor and texture this appetizer calls for.

This is the kind of appetizer you want to make on a cool night when having over just two to four friends. Or maybe, if served only with a salad, it's one you want to make for just two and call it dinner. Either way, you are going to be obsessed with this incredibly uncomplicated recipe.

Recipe

Roasted Tomato and Goat Cheese

Serves 4-5 as a hearty appetizer

Ingredients

1 cup chunky marinara sauce (homemade or storebought - see notes)

4 ounces goat cheese, thickly sliced and then cut in half or then rolled into balls

1 large garlic clove, chopped

1 Tablespoon olive oil

1 Baguette, cut into 1/4" slices and grilled (or toasted in the oven)

Directions

1. Preheat oven to 400 degrees (F)

2. Heat a small pan, add in the olive oil. When hot, add in the chopped garlic. Sauté until the garlic is lightly browned. Remove with a slotted spoon and set aside.

3. Pour the marinara sauce into a 4 inch deep baking dish or 4 inch cast iron pan. Top with the goat cheese.

4. Bake for 20 minutes or until the marinara is hot and the goat cheese has softened. (I usually just stick my finger into the sauce to test for doneness.)

5. Remove from the oven and top with the sauteed garlic.

6. Serve with the grilled or toasted baguette slices.

Notes: (1) I used the Rustic Cut Marinara Sauce from Bertolli. (2) Instead of putting half slices of goat cheese into the marinara, roll the cut slices into small balls and then place on top (it might make for an even prettier presentation). (3) If you don't love garlic or it doesn't agree with you, leave it out. It will still be a very satisfying appetizer. (4) If you don't have a grill, toast your baguette slices in the oven. The flavor will be a bit different, but it will give the slices the stability needed to dip into the marinara.

Rocky Mountain National Park, Estes Park, Colorado

Roasted Chicken Salad

For some admittedly selfish reasons, September has long been one of my favorite months of the year. From the long ago days of the return to the new school year, to a wedding anniversary, to birthdays, the arrival of the month was like a reward for surviving the sweltering humid summer weather. However, with having experienced a profound loss this year, September had lost some of its' appeal and enchantment. Fortunately for me, I am blessed with and surrounded by an incredibly supportive, thoughtful, generous, intuitive group of friends who have, through their gestures and words, ensured my affinity for the month of September was not completely lost. In addition to having a happy, memorable birthday this year, one of the unexpected outcomes of their love has been my increased return to creating sweet things and savories in the kitchen. So, in some ways, the recipe for this scrumptious Roasted Chicken Salad may have never come about if it hadn't been for them.

The other source of inspiration for this Roasted Chicken Salad was the flavors typically associated with the fall season. Specifically, apples (Honey Crisp) and dried cranberries. If your ideal chicken salad contains those two ingredients, then either keep reading or scroll down to the recipe. Today is your lucky day!

Initially when making this chicken salad I briefly considered poaching the chicken breasts. But I wanted this it to have a depth of flavor only roasted chicken could bring. I vacillated between making it with a store-bought rotisserie chicken or bone-in chicken breasts roasted in the oven. I went with the second option. But if you like simplicity or are short on time you could easily make this chicken salad with a rotisserie chicken you shred yourself.  

I was this many years old when I learned the easiest way to shred a roasted chicken or roasted chicken breasts was to do it a standing mixer fitted with a paddle attachment! That may sound a little crazy, but it actually works. Throwing big chunks of still slightly warm (versus cold) chicken in the mixer and then stirring on low-medium until it's shredded results in perfectly shredded chicken done in only a few minutes without a big mess. You might end up with a few huge pieces of shredded chicken, but those can easily be broken up with your fingers or a fork.

One of the keys to a perfectly textured chicken salad is size of the diced apples, shallots, and celery. While the shallots will be more finely minced, the apples and celery should be small diced (about a 1/4" in size) so your finished chicken salad has some crunch and texture to it.

The dressing is made simply with mayonnaise and Dijon mustard. The recipe below gives you a starting point for the dressing amounts you need for each. But the consistency of a great chicken salad is most often based on personal preference. Some like it less creamy, others like it very creamy. If you are on team creamy, keep in mind the following ratios when adding more of each. For every 1/3 cup of mayonnaise add in 1 teaspoon of Dijon mustard.

A Roasted Chicken Salad may be the most versatile "salad" out there. It can be enjoyed on croissants, slices of bread, rolls, buns, or pita bread for the sandwich presentation. It can be served with crackers, slices of a toasted baguette, or leaves of lettuce as an appetizer or light lunch presentation. Or you can just eat a small or large serving with a fork all by itself paired with or without your favorite fruits or vegetables. It's great for picnics, barbecues, girl lunches, informal gatherings, tailgating, or cocktail parties. In other words, this one bowl wonder is definitely something you absolutely need in your life. 

You will find many variations of a Roasted Chicken Salad, but, and I may be tad biased, I think this is the BEST, most flavorful, most satisfying to eat one. Great food doesn't have to be 'fancy' or 'complicated' or 'expensive' to make. Great food can be simple to make. And I would definitely put this Roasted Chicken Salad in the great food category!

Recipe

Roasted Chicken Salad

Ingredients

2 1/2 pounds chicken breasts (skin on, bone-in), roasted (or you can use a rotisserie chicken)

1 cup mayonnaise, plus more to taste

1 Tablespoon Dijon mustard. plus more to taste

3/4 teaspoon Kosher salt

1/2 teaspoon black pepper

1 cup small diced Honey Crisp apple (about one medium sized unpeeled apple)

1/3 cup small diced shallot (about one large shallot)

3/4 to 1 cup small diced celery (about two large stalks)

3/4 cup dried cranberries

Optional: 2 Tablespoons freshly minced tarragon

Directions

1. Preheat oven to 375 degrees (F). Line a baking sheet with aluminum foil. Drizzle olive oil on top of the chicken breasts. Season with Kosher salt, pepper, and onion powder. Roast for 45-60 minutes or until internal temperature is 165 degrees (F). Allow to cool to touch. Then remove the bone from the chicken breasts while they are still warm. Note: You want 1 1/2 pounds of roasted chicken after the bones are removed.

2. Use your hands to the chicken breasts apart into 2 or 3 pieces. Place the pieces in the bowl of standing mixer fitted with a paddle attachment. Turn on medium-low speed to shred the chicken. Alternately shred the chicken using two forks.

3. Mix together the mayonnaise, Dijon mustard, Kosher salt and pepper. Set aside.

4. In large bowl combine the shredded chicken, diced apples, diced shallots, diced celery and dried cranberries (and Tarragon if using).

5. Add in the mayonnaise/mustard mixture and stir to combine. If you want the chicken salad creamier add in more mayonnaise and Dijon mustard (for every 1/3 cup of mayonnaise add in 1 teaspoon of Dijon mustard).

6. Chill for at least one hour before serving to allow the flavors to blend. Can be made early in the day or day before serving. Covered and chilled in the refrigerator, the roasted chicken salad will be good for 3-4 days, if it lasts that long.

Notes: (1) If you don't want to roast your own chicken, use a good store-bought rotisserie chicken (skin removed). Shred all of the chicken to get a yield of about 1 1/2 pounds of meat. (2) Instead of shredding the chicken you can cut it into cubes, although I much prefer the texture of a shredded chicken salad.

Classic Bolognese

 

Some things cannot be rushed. Some things require care and patience. And a Classic Bolognese would be one of those things. A plate of a slowly simmered, rich, deeply flavored Bolognese tossed in pasta may be one of the most satisfying, comforting meals to serve to those you love. The most epic dinner parties or the most memorable Sunday dinners call for a large platter of this Classic Bolognese, a loaf of great bread, a bottle of a great wine, maybe a lovely salad, and maybe a simple affogato for dessert. While this meal itself may appear to be seemingly simple, one bite of the Bolognese and your taste buds will immediately recognize the complexity and layers of flavor in the sauce. It's a far from simple meal.

There are many versions and interpretations of Bologna's famed sauce. And as much as I love Ann Burrell's milk free, very tomato and red wine forward Bolognese (this one) as well as Mario Batali's veal, pork, and pancetta version (this one), a Bolognese sauce heavily based on the one created by Marcella Hazan is hands down the gold standard of ragus. While I wouldn't tell you to abandon your version of a Bolognese, the one your family and friends swoon over, I would tell you this version might have you wishing you discovered it first or maybe even sooner.

Onions, carrots, celery, ground chuck, whole milk, dry white wine, a dash of nutmeg, Kosher salt, black pepper, and imported Italian tomatoes come together to create the most highly nuanced, deeply flavored sauce. There is no garlic, red wine, tomato paste, pork, veal, guanciale, pancetta, or herbs in this sauce. While the absence of those ingredients may have you taking pause, I promise you not at all be mad about it.

Even though the ingredients here matter, the process of making the Bolognese matters even more. According to Marcella Hazan, there are three essential points you must remember when making a successful ragu. To start, the meat should only be sauteed just barely long enough to lose its' raw, red color. Browned meat will lose its delicacy. Second, the meat must be cooked in the milk before the tomatoes are added as this helps to keep the meat creamier and sweeter tasting. And lastly, the sauce must cook at a very low simmer for a very, very, very long time. Minimally for 3 1/2 hours and ideally somewhere closer to 4 1/2 hours (maybe even 5). For the most optimal, richest, deepest flavor, time matters.

The milk and wine are added in separately during the cooking process. And both must evaporate before subsequent ingredients are added in order to achieve the Bolognese's signature flavor. The slower cooking process enabling the milk to reduce and evaporate concentrates the flavors of the milk, meat and other ingredients and prevents curdling, thereby creating a deeper more complex sauce. Allowing the alcohol in the wine to evaporate not only concentrates its rich flavors, but it also adds depth to sauce. The result is a more complex, well-rounded sauce rather than one having a more dominant, overpowering alcohol taste. 

The long simmering time for the Bolognese is essential to tenderizing the meat as well as creating its signature rich, complex, almost velvety like texture. Additionally, it completely eliminates the possibility of a watery sauce. And there may be nothing worse than a watery Bolognese.

The union of a great pasta and the Bolognese is a marriage made in heaven. There are any number of great pasta options to pair with the ragu. From Tagliatelle, to Pappardelle, to Fettuccine, to Rigatoni, to Penne, to Ziti, to Bucatini, to the Tubular Pasta I used here. The only pasta I would recommend not using is spaghetti as the chunky meat sauce doesn't cling well to the slippery, thin pasta.

My new taste tester gave this Classic Bolognese a rating of 9.1. Which wasn't too far off from my rating of a perfect 10. Because you need nothing less than perfection (or as close to perfection as possible) in your life, this Classic Bolognese is destined to be your (newest) favorite, the one you make when you want to impress your family/friends, and the one bringing you much needed comfort. 

Recipe

Classic Bolognese

Makes at least 6-7 cups of sauce

Ingredients

1 Tablespoon olive oil

3 Tablespoons butter, plus 1 Tablespoon for finishing

1 cup diced yellow onion

1 cup diced celery

1 cup diced carrot

1 3/4-pounds ground chuck (80/20)

1 teaspoon Kosher salt, plus more to taste

1/2 teaspoon black pepper

2 cups whole milk

5-7 grates of a nutmeg

2 cups dry white wine (i.e., Pinot Gris, Pinot Grigio)
2 - 28 ounce cans imported plum tomatoes, chopped with all their juices (e.g., San Marzano)

1 to 1 1/4 pounds of pasta

Freshly grated Parmigiano Reggiano

Directions

1. In a large cast iron casserole pot, add in the olive oil and butter. When the butter has melted, add in the diced onion. Sauté over medium heat until slightly translucent (about 2-3 minutes).

2. Add in the celery and carrot and cook gently for 2-3 minutes.

3. Add in the ground beef, crumbling it the pot with a fork. Add in 1 teaspoon salt and 1/2 teaspoon black pepper and cook only until the meat has lost its raw, red color (do not overcook or brown).

4. Add in the milk, turn the heat to medium high and cook, stirring occasionally, until the milk has evaporated (this will take 10-15 minutes).

5. Add in the grates of nutmeg.

6. Add in the dry white wine. On medium high heat cook until the wine has evaporated. Stir occasionally (this will take 10-15 minutes).

7. Add in the tomatoes and juice and stir completely. When the tomatoes have started to bubble, turn the heat down to a simmer. Cook, uncovered for 3 1/2 to 4 hours, stirring occasionally.

8. Taste for salt and stir in one tablespoon of butter.

9. Cook your pasta.

10. Pour some of the Bolognese on the bottom of a platter.  Top with the cooked pasta. Pour some of the remaining sauce over and toss. When the pasta is lightly coated. Top with the remaining sauce and toss again, just lightly. Serve with some freshly grated Parmigiano-Reggiano. Important Note: You will not use all of this Bolognese if using 1 or 1 1/4 pounds of pasta. You will enough left over to freeze for reheating on a cold, chilly day. You only need 2 1/2 to 3 cups of sauce to toss with the pasta. You can always have another cup on the side for those who want an even heavier serving.

Notes: (1) This recipe highly based on Marcella Hazan's Meat Sauce Bolognese Style from her cookbook "The Classic Italian Cookbook". The amounts of the vegetables were increased and the order in which the milk and wine were added were the only two changes made to her recipe. (2) The Bolognese can be made a day ahead. Keep covered and chilled in the refrigerator. Reheat slowly over low heat when ready to serve. (3) Sauce can be frozen in freezer proof containers or plastic freezer bags for up to 3 to 4 months, but three months would be the optimal time limit.