Amy's Shortbread Cookies - Cinco de Mayo Style
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Friday, May 5, 2017
Cinco de Mayo Round-Up
Happy Cinco de Mayo! However you decide to celebrate, I hope it includes some great food and beverages. And it goes without saying, a really good tequila! One of the great things about the foods typically enjoyed on Cinco de Mayo is they are all great year round. I mean, can you imagine if we waited to eat guacamole and drink margaritas once a year? The mere thought of this is almost unfathomable. So here are some recipes to include in your fiesta as well as in any of your upcoming gatherings.
Monday, March 20, 2017
Smoky Cauliflower Frittata
If anyone has a flair for making vegetarian dishes feel substantial, satisfying, and deeply flavorful, it would be Yotam Ottolenghi. And his recipe for this frittata does not disappoint. It is everything a frittata should be and then some. It is hearty, it is a savory custard, it feels indulgent, it and it could not be easier to make.
If making this frittata for lunch or dinner, simply serve with a peppery green salad tossed with a light (champagne or lemon) vinaigrette, and some warm bread. To make it even heartier (and appeal to the non-vegetarians in the group), bring some grilled steak to the table. And yes, the idea for the grilled steak came from my sister. The perfectly done (medium-rare) thick strip steaks served at dinner were made by my grill master brother-in-law.
Celebrate the arrival of spring this weekend by serving this frittata for breakfast, brunch, lunch, or dinner. Open up a good bottle of wine and invite friends or family over. When serving this frittata for brunch, day drinking is allowed and encouraged.
Recipe
Smoky Cauliflower Frittata (inspired by Yotam Ottolenghi's Smoky Frittata recipe from his cookbook "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi"
Serves 4 to 6
Ingredients
1 small head of cauliflower, cut into medium florets
6 large eggs
4 Tablespoons creme fraiche
2 Tablespoons dijon mustard
1 1/2- 2 teaspoons sweet smoked paprika
3 Tablespoons finely chopped chives
5 ounces smoked mozzarella or smoked scamorza, coarsely grated (including skin for extra flavor)
2 ounces aged (at least 2 years old) cheddar, coarsely grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 Tablespoons good quality olive oil
Directions
1. Simmer the cauliflower in a large pan of boiling water for 4-6 minutes, or until semi-cooked. Remove from boiling water and allow to dry on a paper towel lined plate.
2. Preheat the oven to 375 degrees (F).
3. In a large bowl, whisk together the eggs creme fraiche, dijon mustard, and sweet smoked paprika. Make sure the eggs and creme fraiche are thoroughly blended.
4. Stir in the chives and 3/4 of the grated cheeses. Season with kosher salt and pepper.
5. Heat olive oil in a medium sized (10 inch) ovenproof frying or cast iron pan. Fry the semi-cooked cauliflower for about 5 minutes, or until lightly golden brown on at least one side. Note: Press down lightly with a spatula to get brownness on one side of the cauliflower.
6. Pour the egg mixture over the cauliflower. Working quickly, use a fork to spread the cauliflower evenly in the pan. Without continuing to stir, cook frittata on medium heat for about 5 minutes.
7. Scatter remaining 1/4 of the grated cheeses over the top and place pan in oven.
8. Bake for 10-12 minutes or until frittata is set.
9. Remove from oven. Allow to rest several minutes before cutting into wedges. Serve immediately.
Notes: (1) I used 2 teaspoons of the sweet smoked paprika (and loved the flavor), however, may consider reducing to 1 1/2 teaspoons the next time I make it. (2) My favorite dijon mustard is Maille. (3) Use a good quality frying pan (preferably one non-stick) or a cast iron pan when making the frittata. Lodge makes great cast iron pans. (4) Served with an arugula salad lightly tossed with a champagne or lemon vinaigrette you have a perfect meal. (5) Leftovers, if you have any, can be reheated in the microwave.
Winter snow shadows (Morton Arboretum, March 2017).
Monday, January 9, 2017
Baked Blueberry Oatmeal
Nuts, oatmeal, and blueberries. A health food trifecta!
Combine them with some real maple syrup, whole milk, heavy cream, an egg, a little bit of melted butter, some sea salt, baking powder, and a generous amount of cinnamon and you have the makings of a deeply delicious, satisfying baked oatmeal dish.
Surprisingly fresh blueberries were available at the grocery store this week. However, you can use frozen ones. Additionally, you can make this baked oatmeal with other fruit combinations. Blueberries and blackberries, blueberries and raspberries, or blueberries, blackberries and raspberries are just a few of them. In assembling the baked oatmeal, two thirds of the oatmeal lines the bottom of a buttered glass or ceramic baking dish. The remaining one third will end up sprinkled over the top.
Think of this Baked Blueberry Oatmeal dish as a layered one. Blueberries on the bottom, followed next by the oatmeal/nut mixture, then the maple sugar/milk mixture, and finally a finish of more blueberries and walnuts.
In a preheated 375 degree (F) oven, the oatmeal bakes for 35-45 minutes or until the top is beautifully browned and the oatmeal is set. Maybe because my baking dish was deep, my baking time was slightly over the 45 minute mark.
After removing from the oven top with the remaining one and a half tablespoons of melted butter and allow the Baked Blueberry Oatmeal to rest for about five minutes before serving. Pouring a little maple syrup over the top of each individual serving is optional, but one of those options that should be required.
If you are looking for a new breakfast or brunch dish to serve your family, friends, or posse, make this one. In a little more than hour, the entire Baked Blueberry Oatmeal can be assembled, baked and served. But make it for yourself as it reheats perfectly. Quite possibly you might find yourself craving oatmeal even more after tasting it. Sort of like me now craving yoga and high intensity workouts now that I experienced them.
Baked Blueberry Oatmeal (slight adaptation to Heidi Swanson's Baked Oatmeal recipe from her book Super Natural Every Day: Well Loved Recipes from My Natural Foods Kitchen)
Ingredients
2 cups old-fashioned oats (Recommend Quaker Old-Fashioned Oats)
1/2 cup walnut halves, toasted, coarsely chopped and divided
1/3 cup pure maple syrup
1 teaspoon baking powder
1 1/2 - 2 teaspoons cinnamon
1/2 teaspoon sea salt or kosher salt
1 1/2 cups whole milk (See Notes)
1/2 cup heavy cream
1 large egg
3 Tablespoons unsalted butter, melted and divided
2 teaspoons vanilla
3 to 3 1/2 cups fresh blueberries
Additional maple syrup for serving
Directions
1. Preheat oven to 375 degrees (F). Butter an 8 or 9 inch glass or ceramic baking dish and set aside.
2. In a medium sized bowl, combine the oatmeal, 2/3 of the walnuts, baking powder, salt, and cinnamon. Stir to combine.
3. In a separate medium sized bowl or large glass measure cup, combine the milk, cream, vanilla, maple syrup, 1 1/2 Tablespoons melted butter, and egg. Whisk to combine.
4. Layer 2/3 of the blueberries on the bottom of the prepared baking dish.
5. Spread the oat mixture evenly over the blueberries.
6. Pour the milk/maple syrup over the top. Press down gently to ensure the oat mixture is completely submerged in the liquid.
7. Scatter the remaining 1/3 blueberries and 1/3 walnuts over the top.
8. Place baking dish on a baking pan. Bake for 35-45 minutes or until the top is golden and the oat mixture has set. Note: My baking time was closer to 50 minutes.
9. Remove from oven and allow to rest for several minutes.
10. Top with remaining 1 1/2 tablespoons melted butter and, if desired, drizzle additional maple syrup over individual servings.
Notes: (1) Can use 2 cups of whole milk instead of the milk/heavy cream mixture. Or alternately use 1 cup whole milk and 1 cup heavy cream. (2) I used two teaspoons of cinnamon because I like for there to be a discernible cinnamon flavor in my oatmeal. Feel free to use only 1 1/2 teaspoons of cinnamon. (3) Fresh or frozen blueberries can be used. Can also use a combination of fruits (i.e., blueberries/blackberries, blueberries/blackberries/raspberries, etc.) (4) My baking time was just slightly over 45 minutes as I had used a deep baking dish. Begin checking at 35 minutes if using a shallow baking dish. Be sure to let the Baked Blueberry Oatmeal rest for at least 5 minutes before serving. (5) This Baked Blueberry Oatmeal reheats perfectly and is as yummy as it is coming out of the oven.
Grazing horses on a blue sky, bitter cold winter day.
Labels:
Main Dish
Friday, January 6, 2017
Macaroni and Cheese, Version 2
The foundation of the cheese sauce is a roux made with equal parts butter and flour. Warmed whole milk is slowly added to roux, turning the mixture into a bechamel sauce. By using slightly warmed milk, you will spend less time whisking to get the sauce to the desired consistency. Salt, pepper, some Tabasco sauce (I like Cholula Hot Sauce), heavy cream and grated cheeses will finish off the sauce.
I used an aged white sharp cheddar (from Vermont Creamery) and gruyere in this Macaroni and Cheese as both are known for melting easily and complimenting one another. If at all possible, never use pre-shredded cheese as it will not deliver as rich of a taste as cheeses freshly grated do. If you don't have or can't find gruyere cheese, use Parmigiano-Reggiano, Fontina, or a mild Gouda to go with the white sharp cheddar.
As tempted as you will be to eat the sauced pasta right out of the pan (and you will be), you will be rewarded for your patience if you pour (all but one or two small bites) it into your buttered casserole dish.
On a side note, this version of Macaroni and Cheese may be my most favorite. I don't think I will be looking for another recipe any time soon. If ever.
Recipe
Macaroni and Cheese, Version 2 (slight adaptation to James Beard's Macaroni and Cheese recipe as shared in his cookbook Beard on Pasta)
Serve 6-8 as a side dish. Serves 4 to 6 as a main course.
Ingredients
4 Tablespoons unsalted butter
4 Tablespoons all-purpose flour
2 cups whole milk, warmed
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 teaspoon Tabasco, or more to taste (Note: My favorite is Cholula Hot Sauce.)
1/2 to 3/4 cup heavy cream
1/2 pound cavatappi or elbow macaroni, cooked al dente
8 ounces white, aged sharp cheddar, freshly grated and divided (Note: An eight ounce block of cheese is equivalent to 2 cups of grated cheese)
1 1/2 ounces grated gruyere
1 cup fresh bread crumbs
4 Tablespoons melted butter
Directions
1. Preheat oven to 350 degrees (F). Butter a 12 inch casserole dish and set aside.
2. Melt 4 Tablespoons unsalted butter over low heat. Add flour and stir with wood spoon or spatula until the roux is frothy and the taste of raw flour is gone (approximately 3 minutes).
3. Add warmed milk gradually to the roux, stirring hard all the while.
4. Turn up the heat and cook, stirring constantly, until sauce is just to the boiling point.
5. Turn down heat and let simmer for several minutes. Stir in salt, pepper, and Tabasco.
6. Stir in one half cup heavy cream and simmer for a couple of minutes longer.
7. Mix in three quarters (1 1/2 cups) of the grated cheddar and all of the grated gruyere into the sauce. Stir until cheese has melted. Remove from heat. Note: If sauce seems too thick, add the remaining quarter cup of heavy cream.
8. Cook (to al dente), rinse in cold water, and drain pasta.
9. Mix pasta into the sauce.
10. Pour mixture into prepared dish.
11. Mix bread crumbs with melted butter.
12. Top mixture with remaining 1/2 cup of grated cheddar cheese and the bread crumb mixture.
13. Bake for 25-30 minutes until bubbly and bread crumbs have nicely browned.
14. Allow to set for 5 minutes. Serve.
Notes: (1) The first time you make this Macaroni and Cheese, use the traditional elbow macaroni. (2) Top individual servings of the Macaroni and Cheese with lobster medallions to turn it into a lunch/dinner course. (3) Instead of using slices of bread, buy a fresh roll from your bakery or in the bakery section of your grocery store to make the bread crumbs. (4) Reheat leftovers on a low heat microwave setting.
Shadows on the canyon walls in the Lower Dells at Matthiessen State Park, Oglesby, IL (January 2017)
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