Turn the Oven On

Ragu Alla Bolognese 2 Tbs. unsalted butter 2 Tbs. extra-virgin...

Sun, 14 Oct 2012 08:28:48 -0400

Ragu Alla Bolognese

2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
1 small yellow onion, finely diced
1/2 medium carrot, peeled and finely diced
1 medium rib celery, finely diced
1 lb. ground pork (preferably from the shoulder)
1/4 lb. thickly sliced prosciutto di Parma, very finely diced
Kosher salt and freshly ground black pepper to taste
1/2 cup dry white wine
1 can (28 oz.) Italian plum tomatoes with their juices, passed through a food mill to remove their seeds
1 cup homemade or low-salt canned chicken broth
1/2 cup hot milk
1 lb. Cooked Pappardelle

Heat the butter and oil in a small Dutch oven or a wide, heavy-based saucepan over medium heat. When the butter begins to foam, add the onion, carrot, and celery and cook, stirring occasionally, until they’re lightly golden and soft, 5 to 7 min. Raise the heat to high, add the pork and prosciutto, and season lightly with salt and pepper. Cook, stirring and breaking up the pork with a large spoon until the meat loses its raw color, 3 to 5 min. (the meat won’t brown). Add the wine and cook, stirring, until it’s almost completely reduced, 3 to 5 min.
Add the tomatoes and the broth. As soon as the liquid comes to a boil, reduce the heat to low and cook the sauce at a bare simmer for 2 hours. Add the hot milk and simmer half an hour longer, stirring occasionally. At this point, the sauce should have a thick but saucy consistency and a light reddish-brown color. If the sauce has thickened before the cooking time is up, cover the pot. If the sauce is still too thin at the end of cooking, continue to simmer gently, uncovered, until it’s thick. Taste and adjust the seasonings before serving tossed with the cooked Pappardelle.

Buffalo Chicken Garbage Bread 2 boneless chicken breasts  1...

Mon, 08 Oct 2012 08:09:35 -0400

Buffalo Chicken Garbage Bread

2 boneless chicken breasts 
1 tsp. olive oil 
1 pizza dough (I used store bought and let it sit out for about 20 minutes) 
8 oz. of shredded mozzarella cheese (I used part skim) 
3 oz. of shredded cheddar cheese 
1/2 cup of Franks Wing Sauce 
1/3 cup of ranch or blue cheese dressing
Directions
Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.
Pre-heat oven to 400°F.**
On a well floured surface, spread pizza dough into a long rectangle shape. Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.

Roll the dough like a pinwheel until you reach the end. Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking.

Spray baking sheet with light coat of non-stick cooking spray. Place garbage bread on the pan and bake for about an hour.
Let sit for five minutes and cut into and enjoy!

I got this recipe for Beef Brisket from Cook’s Country,...

Sat, 14 Apr 2012 18:08:35 -0400

I got this recipe for Beef Brisket from Cook’s Country, and they state ” Why this recipe Works”:
“Many slow-cooker brisket and onions recipes endorse the dump-and-cook approach, but we found that a little prep work ensures the best results. Rubbing the meat with spices and letting it cure overnight in the refrigerator gave our brisket full flavor, and swapping the traditional red wine for red wine vinegar added complexity and a touch of acidity to our Slow-Cooker Brisket and Onions recipe. We also learned that briskets can release varying amounts of liquid as they cook, so we finished the sauce on the stovetop to achieve a more consistent result.”

My Thoughts: I find the technique is on the money, letting it cure overnight with the rub and using Red Wine Vinegar. I didn’t go through all the fuss with the gravy, I just served it “as is”, and it was really a nice gravy for the meat and potatoes (of course poured over the sour cream). I was a little disappointed in the flavor of the meat and gravy though, to me it was a little bland even after adding additional salt to it. So I’m thinking next time, I will try adding a couple teaspoons of Worcestershire Sauce to it. But let me say, the steamed, fresh Asparagus was absolutely delicious!

Beef Brisket with Onions
Serves 8

The leaner flat-cut brisket is the better choice for this recipe. The thicker point cut is much fattier-a good thing on the grill, where the excess fat can drip away, but a disadvantage in a slow cooker, where the fat can make the sauce greasy. If you end up with an especially thick piece of brisket, extend the cooking time to 11 hours.

INGREDIENTS
1 tablespoon vegetable oil
3 large onion (about 2 pounds), halved and sliced 1/2-inch thick
1 tablespoon light brown sugar
Salt
1 tablespoon tomato paste
2 tablespoon all-purpose flour
3 cloves garlic, minced
1 3/4 cups low-sodium chicken broth
2 tablespoons red wine vinegar (plus 1 teaspoon)
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 beef brisket (5-pound) flat-cut, trimmed of excess fat
3 sprigs fresh thyme
3 bay leaves
INSTRUCTIONS
1. Heat oil in large skillet over medium-high heat until shimmering. Cook onions, brown sugar, and 1-4 teaspoon salt until onions are golden, 10 to 12 minutes. Stir in tomato paste and flour and cook until darkened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and cook until sauce thickens, about 4 minutes. Off heat, stir in 2 tablespoons vinegar and transfer mixture to bowl.

2. Combine 1 teaspoon salt, paprika, onion powder, garlic powder, and cayenne in bowl. Using fork, prick brisket all over. Rub spice mixture over brisket and wrap tightly in plastic. Cover bowl with onion mixture with plastic wrap. Refrigerate brisket and bowl with onion mixture overnight.

3. The next morning, add half of onion mixture to slow-cooker insert. Add thyme and bay leaves and place brisket, fat side up, on top. Spread remaining onion mixture over brisket. Set slow cooker to low, cover, and cook until brisket is fork-tender, 9 to 10 hours (or cook on high for 5 to 6 hours). Turn cooker off and allow brisket to rest for 30 minutes.

4. Transfer brisket to cutting board, cut across grain into 1_2-inch slices, and transfer to serving platter. Tent with foil. Pour sauce into large skillet, discard herbs, and simmer over high heat until slightly thickened, 8 to 10 minutes. Skim fat, add remaining vinegar, then pour half of sauce over brisket. Serve with remaining sauce on side.

I pulled it off! Man I almost got caught by Andy with the dang...

Wed, 11 Apr 2012 18:21:26 -0400

I pulled it off!

Man I almost got caught by Andy with the dang goat cheese floating in the liquid mixture for the Potato Gratin! I told him that it was Sour Cream and I was having a hard time getting it to blend with the parm cheese, milk, and heavy cream. He told me not to worry about it, that he was sure I would figure it out :) Well let me be honest here and say that the Goat Cheese Potato Gratin was probably one of the best, the easiest, and the most flavorful potato dishes I have ever made. Accompany that with the Pan Fried Pork Chop recipe I saw on Cook’s Country last week, and it made for one of those really cool, quick and easy nights I so do enjoy - especially when the old man has his happy face on!!

Goat Cheese Potato Gratin
adapted from Bon Appetit, via Epicurious

2 lbs yukon gold potatoes, peeled
1 cup milk (low fat is fine)
1 cup heavy cream
2 cloves garlic, minced
4 oz. soft goat cheese
1/2 cup freshly grated Parmesan cheese
1 1/4 tsp kosher salt
1/2 tsp ground black pepper
1/8 tsp nutmeg
snipped fresh chives, for serving
Preheat the oven to 400 degrees. Lightly grease an 11x7 inch baking dish.

Slice the potatoes very thinly. I used my mandolin, and did half of them on the thinnest setting, and the other half on the next one up. This gave the dish a little more texture.

In a medium bowl, whisk together the milk, crew, garlic, goat cheese, Parmesan cheese, salt, pepper, and nutmeg.

Layer 1/3 of the potatoes in the bottom of the baking dish. overlapping them slightly. Pour 1/3 of the cream mixture over the potatoes, then repeat the layers two more times with the remaining potatoes and cream.

Bake, uncovered, for about 1 hour and 15 minutes, or until the top is browned and the potatoes are cooked through. Allow to stand at least 15 minutes. Sprinkle with chives and serve.

Pan Fried Pork Chops

Serves 4
Chops between ¾ and 1 inch thick will work in this recipe.

1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup all-purpose flour
4 bone-in rib or center-cut pork chops . about 3/4 inch thick
3 slices bacon, chopped
1/2 cup vegetable oil

1. Coat chops: Combine garlic powder, paprika, salt, pepper, and cayenne in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Transfer to plate and let rest 10 minutes.
2. Render bacon: Meanwhile, cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.
3. Fry chops: Pork chops—especially thin-cut chops—have a tendency to curl as they cook. When exposed to the high heat of the pan, the ring of fat and connective tissue that surrounds the exterior tightens, causing the meat to buckle and curl. To prevent it, we cut two slits about 2 inches apart through the fat and connective tissue on each chop. Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. Cook chops until well browned, 6-7 minutes per side. Serve.

Sorry about the picture being a little blurry, but this kitchen...

Wed, 11 Apr 2012 18:05:26 -0400

Sorry about the picture being a little blurry, but this kitchen utensil deserves its own story space. We received this “Dial-a-Matic” for our wedding shower back in October 1976. It was the hot utensil back then, and I was ecstatic when I opened the box - envisioning all the scalloped potatoes I would be making after we were married. Remember - I only knew 2 dishes…scalloped potatoes and shit on a shingle chicken. I have used this slicer many, many times, and it has held up very well, although it has taken on a funky shade of yellow over the years. In the last couple of years, Andy has repeatedly said that I need to upgrade and get a new mandolin, but I have relentlessly refused to change…until today. I almost took my finger off with dang thing because it has become so rickety and loose, I have to hold it together in order to slice the potatoes. So I will admit, it’s nearing the end of it’s safe usefulness. But still tonight I placed it back in the pantry in its own special place, not sure if I can really let it go…perhaps maybe I can get one..more..dish out of it?

Get this!! Andy said this Étouffée is better than The Praline...

Tue, 10 Apr 2012 18:00:30 -0400

Get this!! Andy said this Étouffée is better than The Praline Connection in NOLA!! If he says that - you can bet I hit the money with this one!

My Shrimp Etouffee

1 ½ TBS. Creole Seasoning, divided in half
4 TBS Unsalted Butter
1 ½ Cup Finely Chopped Onion
¼ Cup Finely Chopped Celery
½ Cup Finely Chopped Green Bell Pepper
1 lb. Fresh Shelled, Deveined Shrimp cut into 3rds
¼ Cup Flour
2-3 Cups Homemade Shrimp Stock
¼ Cup Minced Garlic (fresh only)
2 TBS. Fresh Thyme Leaves chopped
2 tsp. Worcestershire Sauce
1 tsp. Hot Sauce ( I use Crystal)
½ Cup Green Onions thinly sliced
2 TBS. Italian Parsley minced
3 TBS. Unsalted Butter (yes in addition to above)
Salt and Pepper to taste
1 TBS Fresh Lemon Juice
4 Servings of Uncle Ben’s Rice, cooked

Melt the 4 TBS. Butter in a large cast iron skillet, add the onions, bell pepper, celery, and ¾ TBS. Of creole seasoning and saute until translucent – about 5-6 minutes. Add the flour, stirring constantly for about 3-4 minutes.

Start adding a small amount of the shrim stock, stirring well to form a paste, then add about 2 cups of stock gradually, stirring constantly. Bring to a boil, then reduce to a simmer, stirring as needed. You will gradually be adding stock, about ¼ cup at a time. You’ll do this when you stir and you can see the bottom of the skillet without liquid returning. Your end result should be the consistancy of gravy, not too thick, not too thin. Add the garlic, thyme, Worcestershire, hot sauce, a little salt and pepper to taste. Simmer for about 20 minutes, then add the onions and parsley, cook about 5 minutes then add the shrimp. Simmer another 7-8 minutes, and add the 3 TBS. Butter, lemon juice, and again check the seasoning.

Serve over the rice.

This will make 2 entrees (with leftovers), or 4 nice size appetizers.

For all those asking about the flavor of the cake, I can say...

Tue, 10 Apr 2012 17:50:30 -0400

For all those asking about the flavor of the cake, I can say Andy is VERY happy! Me too! I have honestly never tried to put any jellies or preserves between my cakes, always the “must have frosting or die” attitude. Well, have I changed my mind. It compliments the chocolate so nicely, and I will say the frosting isn’t sick sweet, so it is a very nice way to end our dinner. The second picture is the “Bonne Maman” Cherry Preserve that I used - found it at Wegman’s for approximately $3.79. Yeah a bit expensive, but if I’m making a cake for a special occasion I’d spring for it. I used about half the jar, but I wouldn’t be afraid next time to use 3/4’s of it. BTW - I’m not getting paid for this pitch :)

Ok, here it is - the first cake I’ve completed for class! ...

Tue, 10 Apr 2012 13:43:29 -0400

Ok, here it is - the first cake I’ve completed for class! It’s a double layer chocolate with cherry preserve filling and buttercream frosting. I know it’s a little rough :) and I need ALOT more practice and lessons, but it’s fun. BTW, in case you can’t tell what the design is, it’s a butterfly :0 What do you think Parnilla? :))

Busy day yesterday painting and getting ready for class, and I...

Tue, 10 Apr 2012 09:43:03 -0400

Busy day yesterday painting and getting ready for class, and I needed something fast and simple to use up the chicken thighs I had in the fridge. This actually turned out quite tasty using only a few ingredients. Andy wanted some rice and salad with it, and it turned into a nice, easy Monday night meal.

Quick and Easy Chicken Thighs

6 Chicken Thighs
¾ cup of soy sauce
2 heaping tablespoons of honey
½ tsp. Chinese Five Spice
1 large clove garlic, chopped

Mix the soy sauce, honey, chinese five spice and garlic together and pour in a hefty bag. Add washed and dried chicken thighs, and marinate at least a half hour up to 24 hours.

Heat oven to 425. Spray the pan with Pam ad add a little olive oil to coat. Get the oil hot and place chicken thighs in pan, browning each side about 6-7 minutes, reserving the marinade in the bag. When thighs are browned, pour the remaining marinade on the thighs and place in oven for about 10 minutes or until cooked throughly. Remove from oven, let rest about 5 minutes.

I made this Chicken Pot Pie about a month and a half ago, and...

Thu, 05 Apr 2012 18:49:07 -0400

I made this Chicken Pot Pie about a month and a half ago, and totally forgot it was in the freezer! So this past Monday I took the dish out and thought I was defrosting stuffed shells - what a pleasant surprise!! Even though it was lost and forgotten in the freezer all this time, it held up so well and it was a real treat on this chilly April night to come home from work and have this nice warm dinner :) Sorry about taking the pic after we dove into it! Oh, and the dish? It’s Temptations from QVC - LOVE IT!!

Classic Chicken Pot Pie

For the crust
9 oz. (2 cups) unbleached all-purpose flour
3/4 tsp. table salt
6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces

For the filling
5 Tbs. olive oil
2-1/2 lb. boneless, skinless chicken thighs or breasts
Kosher salt and freshly ground black pepper
1/2 lb. medium cremini mushrooms, quartered (2 cups)
1-1/2 cups frozen pearl onions, thawed and patted dry
4 medium carrots, peeled and sliced 1/2 inch-thick (1-1/2 cups)
3 medium cloves garlic, minced
2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
2-1/4 oz. (1/2 cup) unbleached all-purpose flour
3 cups lower-salt chicken broth
1 cup half-and-half or heavy cream
1-3/4 lb. red potatoes, cut into 1/2-inch dice (5 cups)
1 cup frozen petite peas, thawed
1/4 cup dry sherry
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh thyme
1-1/2 Tbs. Dijon mustard

Make the crust
Put the flour and salt in a food processor and pulse to blend. Add the butter and pulse until the butter pieces are the size of peas, 10 to 12 pulses. Drizzle 3 Tbs. cold water over the mixture. Pulse until the dough forms moist crumbs that are just beginning to clump together, 8 or 9 pulses more.  Turn the crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of your hand, gently smear the dough away from you until the crumbs come together (two or three smears should do it). Shape the dough into a 4-inch square, wrap tightly in the plastic, and refrigerate until firm, at least 2 hours.

Make the filling
Heat 2 Tbs. of the oil in a 7- to 8-quart Dutch oven over medium-high heat until very hot. Generously season the chicken with salt and pepper. Working in two batches, brown the chicken well on both sides, 4 to 5 minutes per side, adding 1 Tbs. oil with the second batch. Transfer the chicken to a cutting board and cut into 3/4- to 1-inch pieces (it’s fine if the chicken isn’t fully cooked; it will finish cooking later). Put the chicken in a large bowl.  Add 1 Tbs. oil to the pot and heat over medium-high heat until hot. Add the mushrooms. Cook without stirring for 1 minute. Continue cooking, stirring occasionally, until well browned, 3 to 4 minutes. Transfer the mushrooms to the bowl of chicken.  Reduce the heat to medium and add the remaining 1 Tbs. oil and then the onions and carrots to the pot. Cook, stirring occasionally, until the edges are browned, 8 to 9 minutes. Add the garlic and stir constantly until fragrant, about 30 seconds more. Scrape the vegetables into the bowl of chicken and mushrooms.  Melt the butter in the same pot over low heat. Add the flour and cook, whisking constantly, until the texture, which will be clumpy at first, loosens and smooths out, about 4 minutes. Slowly whisk in the chicken broth and half-and-half. Bring to a boil over medium-high heat, whisking to scrape up any browned bits from the bottom of the pan. Reduce the heat to low and add the potatoes, chicken, and vegetables (and any accumulated juice), and a generous pinch each of salt and pepper. Partially cover the pot and simmer gently (adjusting the heat as necessary), stirring occasionally, until the potatoes and carrots are just tender, 15 to 18 minutes. Stir in the peas, sherry, parsley, thyme, and mustard. Season to taste with salt and pepper.

Assemble the pot pies
Distribute the filling evenly among six ovenproof bowls or ramekins that are 2 to 3 inches deep and hold at least 2 cups.  Let the dough soften slightly at room temperature, about 20 minutes. On a lightly floured surface, roll the dough into a 1/8-inch-thick rectangle. With a round cookie cutter (or using a plate as a guide), cut 6 dough circles that are slightly wider than the inner diameter of the bowls (re-roll the scraps if necessary). Cut one small X in the center of each circle.  Top each bowl of stew with a dough round. With your fingertips, gently press the dough down into the edge of the stew, so that it flares up the sides of the bowl.
Bake the pies
Position a rack in the center of the oven and heat the oven to 425°F. Put the pot pies on a foil-lined rimmed baking sheet. Bake until the filling is bubbling and the crust is deep golden-brown, about 45 minutes. Cool on a rack for 20 to 30 minutes before serving.
make ahead tips
The dough for the crust can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, thaw in the refrigerator overnight or at room temperature for about 1 hour before rolling.
The filling can be prepared through the step of adding the peas and seasonings, cooled and refrigerated for up to 8 hours.
The pot pies can be assembled and refrigerated, covered, for up to 1 day before baking and serving.

This one is for my friend Sue! Enjoy :) Meyer’s Lemon...

Tue, 03 Apr 2012 17:14:50 -0400

This one is for my friend Sue! Enjoy :)

Meyer’s Lemon Cake

1 tbsp. butter, plus 8 tbsp. melted
2 tbsp. fine dry bread crumbs
1/2 cup whole blanched almonds
1 1/2 cups flour
1 tsp. baking powder
3/4 tsp. fine salt
1 1/3 cups plus 2 tbsp. sugar
2 eggs
1/2 cup milk, at room temperature
2 tbsp. lemon extract
Zest and juice of 2 Meyer lemons

INSTRUCTIONS
1. Heat oven to 350°. Grease a loaf pan measuring 8 1/2” x 4 1/2” x 2 3/4” with 1 tbsp. of the butter and dust it with the bread crumbs. Invert and tap out excess crumbs; set aside. In a food processor, grind the almonds until very fine, about 1 minute; set aside. In a bowl, sift together flour, baking powder, and salt and set aside.

2. Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract. With the spatula, fold in the lemon zest and ground almonds. (The mixture will be thin.) Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.

3. Transfer the pan to a cooling rack. Prepare the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. (Do not boil.) Brush the glaze over the hot cake. (The excess liquid may pool along the sides of the pan; it will absorb completely as it sits.) Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it’s cool, wrap the cake with plastic wrap and let stand at room temperature for 24 hours before serving.

Never Disappointing!!! Love it with the Rotel, and it’s...

Sun, 01 Apr 2012 18:15:21 -0400

Never Disappointing!!! Love it with the Rotel, and it’s so easy, love it!!!

Prosciutto di Parma Turkey Cutlets

1 ½ lbs. Turkey Cutlets
2 eggs, beaten
1-2 cups of dried bread crumbs
4 tbs. Olive Oil
4 Tbs. Unsalted Butter
1- 8 oz. can of Hunts Tomato Sauce
1- 8 oz. Can of Rotel Zesty Tomato and Green Chili Mild Sauce
1 Cup of Chicken Broth
4 oz. Prosciutto de Parma, sliced thin
Parmigiano-Reggiano, ground fine

Season the turkey with salt and pepper, then dip in eggs. Drain excess, and dredge in bread crumbs, lay flat and refridgerate at least 1 hour. Mix the tomato sauces and chicken broth together and let sit.

Preheat oven to 400 degrees.

In a large frying pan, heat the oil and butter over medium heat until the foam from the butter dissipates. Place the turkey pieces in the pan and cook slowly until golden brown. Be careful that the heat is not too high, or they will burn! Turn and brown on the other side. When both sides are nice and brown, pour the tomato sauce mixture over the turkey and bring to a boil. Turn down the heat and place the Prosciutto over the entire pan to over the turkey and sauce. Sprinkle as much Parmigiano-Reggiano cheese as you like over the Prosciutto, and place uncovered in oven for 10 minutes. Remove and let rest for 7-8 minutes. Serve over noodles or fine pasta with sauce spooned over to cover.

The first photo is after browning the cutlets, the second is plated.

Found this fantastic loaf of Spinach Parmesan Fougasse at...

Sun, 01 Apr 2012 14:34:21 -0400

Found this fantastic loaf of Spinach Parmesan Fougasse at Wegman’s this morning (wonder if Parnilla baked it! :) Andy and I are enjoying it warmed in the oven with melted Harvarti and a bottle of Murphy-Goode 2009 Cabernet. Yumm..what a nice snack on a rainy Sunday afternoon! For Sunday dinner, Prosciutto di Parma Turkey Cutlets, using a new sauce I found the other day, Rotel Zesty Tomato and Green Chili Mild Sauce. It has a really nice tomato flavor with a slight kick at the end - I think it will pair nicely with Prosciutto :) Follow up with pics a bit later.

It’s a Crock Pot kind of day. Having my old standby...

Sun, 25 Mar 2012 15:03:51 -0400

It’s a Crock Pot kind of day. Having my old standby recipe of Baby Back Ribs slow cooked in the Crock Pot. Since I couldn’t sleep half the night, I was Pinning, surfing and printing a TON of new recipes! Needless to say - no energy today to do much cooking. Hoping Tumblr gets this blog problem figured out soon! If you see some funny verbiage on it, ignore it, they are still working on it.

Oliver’s Balsamic Vinegar I got turned on to...

Sat, 24 Mar 2012 18:57:20 -0400

Oliver’s Balsamic Vinegar
I got turned on to Oliver’s Balsamic Vinegar by my son and daughter-in-law after they moved to Canandaigua, NY. This particular one is “Felix Oliver’s 18-year-old Special Reserve” - which I have to tell you it is as thick as honey when your pour it! The flavor is so deep, that it enhances anything that you want to cook with it. Want something delicious with your grilled steaks…roast some sliced red onions drenched in this vinegar and some Cabernet – place in the oven at 400 degrees for about an hour. Heaven. If your interested in trying a bottle, let me know – I’ll be heading up to Canandaigua in about a week (we’re up there frequently). I guarantee you will love it!

This is a recipe I made only from the ingredients that I had in...

Sat, 24 Mar 2012 18:38:08 -0400

In the oven, the aroma driving us nuts!

This is a recipe I made only from the ingredients that I had in the fridge! It had the most beautiful aroma throughout the house, that my husband actually fought with me over the decision when it should be removed from the oven!! I really don’t know if it was roasted chicken that was talking to him or the roasted potatoes and Cippolini Onions that took him over the edge! But here is this week’s recipe for Roasted Chicken:

5-6 lb. Roaster Chicken
1 Meyer Lemon - sliced thin
1 clove garlic - sliced thin
3 stalks of celery heart with leaves
1 carrot sliced in 1” chucks
2” parmesan cheese rind

Place the above ingredients in the cavity of the chicken and tress.

1/2 cup of Balsamic Vinegar
1/2 cups of Cabernet

Kosher Salt
Mixed Freshly Ground Pepper

Pour the Balsamic Vinegar and Cabernet over the chicken, then strongly coat the chicken with the kosher salt and pepper.

Bake at 475 degrees for approximately 1 hour 45 minutes, or until chicken juice runs clear. Let rest for at least 15 minutes. Enjoy.

Rainy Saturday Afternoon

Sat, 24 Mar 2012 09:01:18 -0400

Once this rain starts, I’ll “Turn the Oven On” and do some cooking. In the fridge...

Roast Pork In Milk

Thu, 15 Mar 2012 17:34:42 -0400

Roast Pork In Milk: I’m having a hard time with the ingredients in this...

Sunday dinner update!! Obviously changed a few things!!! I...

Sun, 11 Mar 2012 18:04:02 -0400

Sunday dinner update!!

Obviously changed a few things!!! I know I won’t have students asking me alot of questions tomorrow because of the amount of garlic I’ll be emitting from this roast, but you must try this recipe!! I tweaked a few ingredients changed the technique that I usually cook the onions…but I will admit…THIS WAS GREAT!!!

Julie’s Version of Prosciutto-Wrapped Pork Loin

6 large garlic clove
1 tbsp dried rosemary
1 tbsp olive oil
1 pork loin roast (mine was one pound)
4 ounces prosciutto
1/2 cups chicken broth
1/2 cups dry white wine

Mince the garlic up a bit and then add the garlic, olive oil and rosemary to the food processor, until you get a nice, herby paste.

Spread the garlic mixture over the pork.

Carefully wrap the pork loin with the prosciutto and cover and refrigerate for at least an hour, or up to one day.
When you’re ready to bake, preheat the oven to 400 degrees. Add 1/2 cup of broth and 1/2 cup of wine to the roasting pan.
Bake for 20 minutes, then baste with the liquid in the pan. Do this every 20 minutes for about an hour, at which point the pork should have reached an internal temperature of 145 degrees. IMPORTANT NOTE: I set the thermometer for 135 degrees, then let it set for 15 minutes….it will reach 145 degrees, so it was not over cooked.

Slice the meat and serve with the pan juices.

Cippallini Onions and Potatoes

Parboil onions for 4 minutes and remove skin, place in bowl. Slice potatoes in half, add to onions, and cover with enough oil Fine Extra Virgin Olive Oil, kosher salt, pepper and about 1 TBS. Of Balsamic Vinegar and let set for about 15 minutes. Place in 400 degree oven for about 45 minutes, turning every 10 minutes until nice and brown.

Seriously thinking about getting a pair of these onion goggles. ...

Sun, 11 Mar 2012 14:52:24 -0400

Seriously thinking about getting a pair of these onion goggles. Have you ever tried them? I am so tired of crying every time I cut onions - and it seems every recipe i pick that has onions needs to be “finely” diced, and then the tears just start falling! I feel like Diane Keaton in “Somethings Gotta Give” every time I’m chopping onions!!