Here are some of the things I plan to cook this month. It will be a lower cooking month than usual, with Valentine's & Mardi Gras dinners out, a weekend retreat, and Jeannene's birthday dinner possibly out, as well.
-Porcupine meatballs, broccoli stir-fry, fruit
-Cream of zucchini soup, sourdough, fruit
-Sour cream & herb burgers, garlic-rosemary potato wedges, corn
-Jambalaya pasta, macque choux, salad
-Ants climbing a tree (Chinese New Year potluck contribution)
-Chicken cordon bleu, scallion mashed potatoes, broccoli casserole
-Roast turkey breast, roasted root veggies, dilly beans
-Halibut/Grouper/Tilapia/Red Snapper with coriander-pepita butter, Greek pan-crushed potatoes, farmer's salad
-Picadillo chili dogs, crinkle fries, salad
-Herb-rubbed steak with olives provençale, Tuscan kale with raisins, potatoes & artichoke hearts with wine & coriander
-Fettucine Alfredo, grilled veggies, bruschetta with tomato & basil
-Turkey pepperoni Reubens
-Pasta frittata
-Chocolate chip brickle bars
-Pumpkin bread
-Banana bread
-Lacy Susans
-Popcorn balls
-Chocolate rum balls
-Chile-spiked wedding cakes
-Marshmallows
-Gingerbread butter
Friday, February 08, 2013
Tuesday, February 05, 2013
Swoony Vodka Sauce & Heart-y Salad
Jeannene's favorite things to eat are steak and pasta. Last week, I wanted to make a special dinner for her, so I went with Rachael Ray's vodka cream sauce on pipe rigate, with a salad starring romaine, hearts of palm, and artichoke hearts, and a loaf of Italian bread. At first, I was distressed over how thin the sauce looked, thinking I was going to end up with bland pasta and a puddle of sauce at the bottom of the pan. However, once I tossed the pasta with the sauce, it was vividly flavorful. I will definitely be making this one again! I ate the leftovers for lunch and dinner and lunch again last week, too. I am still not tired of them. The recipes come from her 30-Minute Meals 2, which is a great collection of entire meals, including dessert, that you can make easily after work. Lots of terrific ideas, from family dinners to romantic special occasion meals. Here's my adaptation:
Vodka Cream Pasta
1 tbsp. olive oil 28 oz. can whole tomatoes, crushed by hand
1 tbsp. butter Salt and pepper, to taste
3 cloves garlic, minced 1/2 c. heavy cream
1 small onion, finely chopped 16 oz. small, shaped pasta (penne, pipe rigate, shells)
1 c. vodka 20 leaves basil, torn into bits
1 c. chicken stock
Bring large pot of salted water to a boil. Cook garlic & onions in oil and butter about 3-5 minutes. Add vodka and cook about 3 minutes, to reduce by half. Add stock and tomatoes, with their juice. Bring to a boil, then reduce heat and simmer. Season with salt & pepper, then allow to cook gently. Meanwhile, cook pasta until al dente. While everything's cooking, make your salad. Then, stir the cream into the sauce and heat through. Drain pasta and toss with sauce and basil leaves. Serves 4-6.
Heart-y Salad
1 heart of romaine, sliced thin horizontally 14 oz. quartered artichoke hearts, drained
A generous handful of torn basil leaves 4 oz. shaved pecorino or asiago (I used shredded. Don't.)
14 oz. salad-cut hearts of palm, drained Balsamic vinegar & olive oil
1/4 lb. prosciutto, torn into narrow strips Salt & pepper
Toss romaine with basil. Wrap hearts of palm in prosciutto. Add to romaine, along with artichoke hearts. Scatter cheese on top and drizzle with oil & vinegar. Season with salt & pepper. Serves 4-6.
Friday, January 25, 2013
My First Tagine
I have always thought it would be cool to have a tagine, but it seemed such a speciality piece of equipment that I never asked for one as a gift or bought myself one. However, for Christmas, Jeannene decided I should have one. I never spoke of my interest in a tagine to her until the day she, unbeknownst to me, bought it. We were out to dinner that night and I noticed a Moroccan-spiced salad on the menu. I expressed a desire to learn more about Moroccan cooking and mentioned the tagine. Jeannene later told me she'd been flabbergasted. She thought I'd somehow spotted my gift. But it was just one of those weird coincidences. The tagine, from World Market, came with a recipe, so that's the first thing I made. I served it with couscous and salad. Here's my adaptation:
Honey & Cardamom Chicken with Olives & Garbanzos
2 large chicken breasts, with skin and bones & a couple/few thighs
2 tbsp. cumin seeds
7 cardamom pods
2 tbsp. honey
1 1/2" chunk ginger, finely grated
2 cloves garlic, minced
Pinch crushed red pepper
6 tbsp. olive oil
Salt & pepper
1 lg. red onion, thinly sliced
2 c. chicken stock
1 can garbanzos, drained
1 can diced tomatoes, drained
Handful of pitted green olives
Toast the cumin until it begins to pop. Grind with mortar & pestle to a coarse powder. You could probably use pre-ground cumin, instead. Open the cardamom pods and crush the tiny black seeds inside with the mortar & pestle. Indian groceries are a good, usually less-expensive source for these spices. Mix the two spices together in a small bowl. Add honey, ginger, garlic, pepper flakes, and 4 tbsp. olive oil. Add salt & pepper and rub all over chicken. Marinate a couple hours. Heat oil in skillet & brown chicken on both sides. Put in tagine & pour marinade over top. Scatter with onion, then pour stock over the chicken. Add garbanzos, tomatoes, and olives. Put lid on and bake an hour, on a baking sheet, until chicken is tender and cooked through. Serves 4.
Honey & Cardamom Chicken with Olives & Garbanzos
2 large chicken breasts, with skin and bones & a couple/few thighs
2 tbsp. cumin seeds
7 cardamom pods
2 tbsp. honey
1 1/2" chunk ginger, finely grated
2 cloves garlic, minced
Pinch crushed red pepper
6 tbsp. olive oil
Salt & pepper
1 lg. red onion, thinly sliced
2 c. chicken stock
1 can garbanzos, drained
1 can diced tomatoes, drained
Handful of pitted green olives
Toast the cumin until it begins to pop. Grind with mortar & pestle to a coarse powder. You could probably use pre-ground cumin, instead. Open the cardamom pods and crush the tiny black seeds inside with the mortar & pestle. Indian groceries are a good, usually less-expensive source for these spices. Mix the two spices together in a small bowl. Add honey, ginger, garlic, pepper flakes, and 4 tbsp. olive oil. Add salt & pepper and rub all over chicken. Marinate a couple hours. Heat oil in skillet & brown chicken on both sides. Put in tagine & pour marinade over top. Scatter with onion, then pour stock over the chicken. Add garbanzos, tomatoes, and olives. Put lid on and bake an hour, on a baking sheet, until chicken is tender and cooked through. Serves 4.
Spiced Beef Stew with Carrots & Mint
A couple weekends ago, Jeannene & I were slated to be at a retreat. When it was postponed, we were unexpectedly home for lunch, so I cooked up this Bon Appetit stew for our lunch. When I make it again, I think I'll serve it over couscous with some fattoush as a starter. It is a terrific midwinter treat! Here's my version:
2 tbsp. olive oil
12 oz. sirloin steak, cut in 1" cubes
1 onion, sliced
8 oz. baby carrots
2 tsp. cumin
1 1/2 tsp. pumpkin pie spice
1/8 tsp. cayenne
1 tbsp. flour
2 1/2 c. beef broth
1/3 c. chopped mint
Season the beef and sauté in 1 tbsp. oil for about 3 minutes. Place in bowl. Add 1 tbsp. oil to skillet and sauté onions & carrots until they are golden, 3-5 minutes. Add spices & cook, stirring, half a minute. Add flour and cook another half minute. Add broth and bring to a boil. Reduce temperature to medium and simmer 10 minutes. Add beef and cook until sauce thickens slightly. Adjust seasonings. Stir in 1/4 c. mint. Serve garnished with additional mint. Serves 2.
2 tbsp. olive oil
12 oz. sirloin steak, cut in 1" cubes
1 onion, sliced
8 oz. baby carrots
2 tsp. cumin
1 1/2 tsp. pumpkin pie spice
1/8 tsp. cayenne
1 tbsp. flour
2 1/2 c. beef broth
1/3 c. chopped mint
Season the beef and sauté in 1 tbsp. oil for about 3 minutes. Place in bowl. Add 1 tbsp. oil to skillet and sauté onions & carrots until they are golden, 3-5 minutes. Add spices & cook, stirring, half a minute. Add flour and cook another half minute. Add broth and bring to a boil. Reduce temperature to medium and simmer 10 minutes. Add beef and cook until sauce thickens slightly. Adjust seasonings. Stir in 1/4 c. mint. Serve garnished with additional mint. Serves 2.
Mexican Quiche
We love avocados here at our house and this recipe makes beautiful use of them. You could add some chile and cumin to spice it up, but this plain version is very good as it is. I served it with a big, citrus-embellished salad.
1 c. sour cream
3 eggs, beaten
1 1/2 c. pepper jack cheese, shredded
1 1/2 c. cheddar, shredded
Salt & pepper
7 chopped scallions
1 can diced tomatoes, drained
1 avocado, sliced
Pie shell
Preheat oven to 375 degrees. Mix sour cream with eggs and cheese. Add salt, pepper, scallions, and tomato, mixing well. Place pie shell in pie plate and cover bottom with avocado. Pour egg mixture over avocado, spreading evenly. Bake 40-45 minutes. Remove from oven & let stand 10 minutes before slicing into wedges to serve.
1 c. sour cream
3 eggs, beaten
1 1/2 c. pepper jack cheese, shredded
1 1/2 c. cheddar, shredded
Salt & pepper
7 chopped scallions
1 can diced tomatoes, drained
1 avocado, sliced
Pie shell
Preheat oven to 375 degrees. Mix sour cream with eggs and cheese. Add salt, pepper, scallions, and tomato, mixing well. Place pie shell in pie plate and cover bottom with avocado. Pour egg mixture over avocado, spreading evenly. Bake 40-45 minutes. Remove from oven & let stand 10 minutes before slicing into wedges to serve.
Salmon Burgers & Slaw
If your New Year's resolution, unlike my "see 12 movies in the theater this year," has to do with healthier eating, you may love having these Rachael Ray salmon burgers in your repertoire. If you're all about the movies, or something else unrelated to food, make these because they're yummy. The slaw doesn't keep well, so make sure you have plenty of slaw eaters before you make the full amount. The pesto potato salad I had with this last week is also based on a Rachael Ray recipe.
Salmon Burgers with Caesar Slaw
14 oz. can of salmon, drained, skin & bones picked out
2 lightly beaten egg whites
A handful of finely-chopped parsley
Zest & juice of 2 lemons, divided
3 cloves garlic, finely chopped
3/4 c. Italian-seasoned, fine, dry breadcrumbs
Salt & pepper
4 finely-chopped anchovies (or a tinch of anchovy paste)
2 tsp. Dijon mustard
1 tbsp. Worcestershire sauce
2 tbsp. + 1/4 c. olive oil
A couple handfuls of Parmesan
2 hearts of romaine, shredded
1 head of radicchio, shredded
Flake the salmon & mix with egg whites, parsley, juice & zest of 1 lemon, 2/3 of the garlic, breadcrumbs, salt & pepper. Form into 4 patties. Add the rest of the lemon juice and zest to a salad bowl with the remaining garlic, anchovies, dijon, and Worcestershire sauce. Whisk in 1/4 c. olive oil, plus the cheese. Add lots of pepper. Toss the lettuce shreds with the dressing. Add salt, if needed. Heat 2 tbsp. oil in a skillet. Cook the salmon burgers until browned on each side. Serves 4.
Pesto Potato Salad
2 lb. new potatoes, halved
1/2 lb. sugar snap peas, trimmed
3/4 c. pesto
1/4 c. olive oil
2 tsp. white wine vinegar
A handful of grape tomatoes, halved
1 c. niçoise olives (although I couldn't find them & subbed halved, blue cheese stuffed green olives)
Salt & pepper
4 boiled eggs, quartered
Boil potatoes in salted water 10 minutes. Add sugar snaps & cook 2-3 minutes. Drain and cool. Mix pesto with oil & vinegar. Add potatoes, sugar snaps, olives. Toss gently to coat everything with the dressing. Adjust seasonings and serve topped with egg wedges. Serves 4.
Salmon Burgers with Caesar Slaw
14 oz. can of salmon, drained, skin & bones picked out
2 lightly beaten egg whites
A handful of finely-chopped parsley
Zest & juice of 2 lemons, divided
3 cloves garlic, finely chopped
3/4 c. Italian-seasoned, fine, dry breadcrumbs
Salt & pepper
4 finely-chopped anchovies (or a tinch of anchovy paste)
2 tsp. Dijon mustard
1 tbsp. Worcestershire sauce
2 tbsp. + 1/4 c. olive oil
A couple handfuls of Parmesan
2 hearts of romaine, shredded
1 head of radicchio, shredded
Flake the salmon & mix with egg whites, parsley, juice & zest of 1 lemon, 2/3 of the garlic, breadcrumbs, salt & pepper. Form into 4 patties. Add the rest of the lemon juice and zest to a salad bowl with the remaining garlic, anchovies, dijon, and Worcestershire sauce. Whisk in 1/4 c. olive oil, plus the cheese. Add lots of pepper. Toss the lettuce shreds with the dressing. Add salt, if needed. Heat 2 tbsp. oil in a skillet. Cook the salmon burgers until browned on each side. Serves 4.
Pesto Potato Salad
2 lb. new potatoes, halved
1/2 lb. sugar snap peas, trimmed
3/4 c. pesto
1/4 c. olive oil
2 tsp. white wine vinegar
A handful of grape tomatoes, halved
1 c. niçoise olives (although I couldn't find them & subbed halved, blue cheese stuffed green olives)
Salt & pepper
4 boiled eggs, quartered
Boil potatoes in salted water 10 minutes. Add sugar snaps & cook 2-3 minutes. Drain and cool. Mix pesto with oil & vinegar. Add potatoes, sugar snaps, olives. Toss gently to coat everything with the dressing. Adjust seasonings and serve topped with egg wedges. Serves 4.
Thursday, January 24, 2013
Coco's Bistro, Dayton, Ohio
Tuesday night, I went with the WHO (Women Hanging Out) Group from my church to dinner at the new location of Coco's Bistro on Warren Street. The space is infinitely larger than their previous location, allowing for large groups to be seated comfortably. The parking lots and overflow parking were completely full, necessitating my parking on the street. A good sign!
The inside of the restaurant was rather stark. I suspect the idea was to be sophisticated, but it didn't feel particularly warm or welcoming. In fact, the dim, black box reminded me of being in a community theater before the set is built. It felt almost like we were dining on a stage, in fact. The overhead lights provided slim visibility with maximum glare, an unfortunate combination.
Our waiter, sadly, did not seem to have been hired for his skills at relating to a variety of groups. While he was pleasant and competent enough, I got the impression that he'd have been much happier had his table been a group of young, urbanite hipsters. Instead he got a group of mature women, some with hearing issues, mostly suburb-dwelling. I arrived after the rest of the group was seated and was never given a menu. Luckily, my dining companions shared. Our waiter seemed slightly impatient throughout. Furthermore, he seemed to have no understanding of the need to speak slowly and loudly, enunciating well. This is particularly important in a popular, open dining room, even with younger clientele.
I'd never been to dinner at Coco's (www.228coco.com) but had been very favorably impressed with their lunches at the old spot. I have particularly fond memories of a fried green tomato BLT I enjoyed there one summer. I was tempted by the filet and the trout, but I'd just had particularly swoony renditions of both, one prepared by my sweetheart, the other by the fabulous Anne Kearney and her staff at Rue Dumaine. I was also not terribly hungry, given my largish lunch of a crab rangoon stick, yellow curry fried rice, and mango sticky rice.
So, I settled on a Caesar salad and an appetizer. I was torn between the fried brie and the buffalo shrimp, so I asked the waiter's opinion, acknowledging that they are two very different dishes. He immediately championed the buffalo shrimp, so I ordered those. The rosemary bread and blueberry-something-something butter (this is why enunciation matters---I am not sure one person at the table had any idea what was in the butter, beyond blueberries) was incredible. There was also plenty, so it didn't feel rude to dip back into the basket for more.
I was also well-pleased with my lovely little salad, dressed perfectly so as to accent the crunchy lettuce but not overwhelm or drown it, and scattered with yummy, if a little browner than optimal, tidbits of Parmesan crisp.
The shrimp, when they arrived, were disappointing. First of all, they were not large enough to warrant $13 for 4 of them. I have eaten shrimp worth that, but these were not. Then, the temperature had dropped between finishing and delivery to lukewarm. I think there may well be people who would love the buffalo sauce, which was more akin to a combo of buffalo and barbecue sauces, with a nice prick of heat, but an even greater wash of sweet. It was too sweet for me to love it, but I may simply have chosen poorly. It could be that I should stick to spots like Winking Lizard for buffalo anything and when dining upscale, order upscale.
I also chose poorly for dessert and I knew I was doing it. I make a particularly wonderful flourless chocolate cake, so I should never order it in restaurants. I am almost invariably disappointed. Hope springs eternal, though, so I bypassed the creme brûlée in favor of the torte, seduced by the promise of vanilla ice cream and toffee sprinkles. Oh, was it a mistake! The torte was fine, as far as flavor went, but had little depth. Worse, it was dry and crumbly, with hard edges, rather than silky and smooth. The tiny scoop of ice cream, perched atop like a mini-fez, did little to ameliorate the situation. All I could think as I made my way through it was that the espresso creme brûlée was probably amazing. I've had Coco's creme brûlée. I am picky about creme brûlée. They do it exceedingly well.
I will certainly return, but in daylight hours or when I am in the mood for a full entree. I think that's where they shine. A little light shining in the windows might improve things, as well.
The inside of the restaurant was rather stark. I suspect the idea was to be sophisticated, but it didn't feel particularly warm or welcoming. In fact, the dim, black box reminded me of being in a community theater before the set is built. It felt almost like we were dining on a stage, in fact. The overhead lights provided slim visibility with maximum glare, an unfortunate combination.
Our waiter, sadly, did not seem to have been hired for his skills at relating to a variety of groups. While he was pleasant and competent enough, I got the impression that he'd have been much happier had his table been a group of young, urbanite hipsters. Instead he got a group of mature women, some with hearing issues, mostly suburb-dwelling. I arrived after the rest of the group was seated and was never given a menu. Luckily, my dining companions shared. Our waiter seemed slightly impatient throughout. Furthermore, he seemed to have no understanding of the need to speak slowly and loudly, enunciating well. This is particularly important in a popular, open dining room, even with younger clientele.
I'd never been to dinner at Coco's (www.228coco.com) but had been very favorably impressed with their lunches at the old spot. I have particularly fond memories of a fried green tomato BLT I enjoyed there one summer. I was tempted by the filet and the trout, but I'd just had particularly swoony renditions of both, one prepared by my sweetheart, the other by the fabulous Anne Kearney and her staff at Rue Dumaine. I was also not terribly hungry, given my largish lunch of a crab rangoon stick, yellow curry fried rice, and mango sticky rice.
So, I settled on a Caesar salad and an appetizer. I was torn between the fried brie and the buffalo shrimp, so I asked the waiter's opinion, acknowledging that they are two very different dishes. He immediately championed the buffalo shrimp, so I ordered those. The rosemary bread and blueberry-something-something butter (this is why enunciation matters---I am not sure one person at the table had any idea what was in the butter, beyond blueberries) was incredible. There was also plenty, so it didn't feel rude to dip back into the basket for more.
I was also well-pleased with my lovely little salad, dressed perfectly so as to accent the crunchy lettuce but not overwhelm or drown it, and scattered with yummy, if a little browner than optimal, tidbits of Parmesan crisp.
The shrimp, when they arrived, were disappointing. First of all, they were not large enough to warrant $13 for 4 of them. I have eaten shrimp worth that, but these were not. Then, the temperature had dropped between finishing and delivery to lukewarm. I think there may well be people who would love the buffalo sauce, which was more akin to a combo of buffalo and barbecue sauces, with a nice prick of heat, but an even greater wash of sweet. It was too sweet for me to love it, but I may simply have chosen poorly. It could be that I should stick to spots like Winking Lizard for buffalo anything and when dining upscale, order upscale.
I also chose poorly for dessert and I knew I was doing it. I make a particularly wonderful flourless chocolate cake, so I should never order it in restaurants. I am almost invariably disappointed. Hope springs eternal, though, so I bypassed the creme brûlée in favor of the torte, seduced by the promise of vanilla ice cream and toffee sprinkles. Oh, was it a mistake! The torte was fine, as far as flavor went, but had little depth. Worse, it was dry and crumbly, with hard edges, rather than silky and smooth. The tiny scoop of ice cream, perched atop like a mini-fez, did little to ameliorate the situation. All I could think as I made my way through it was that the espresso creme brûlée was probably amazing. I've had Coco's creme brûlée. I am picky about creme brûlée. They do it exceedingly well.
I will certainly return, but in daylight hours or when I am in the mood for a full entree. I think that's where they shine. A little light shining in the windows might improve things, as well.
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