Crispy Salmon with Wilted Greens

Well, Happy Valentine’s Day. I’m off to Paris for the weekend, so this will be the only post you’ll see until next week. Have a good weekend.

We all know that we need to eat more fish, or do we? It is so confusing, but one thing is for certain a great piece of wild fish is delicious. I have discovered a great source for fish that though not fresh, I can trust where it is coming from. Trader Joe’s carries a multitude of different kinds of frozen fillets. Some of them come doctored and some of them come plain.

Salmon is one fish that I am a big fan of. When I was younger living in the middle of the prairie it was a big deal when the Safeway would have the big semi-truck arrive full of wild salmon from British Columbia. My dad was always one of the first customers there picking out at least 2 large fish to bring home. He always prepared it simply and it was always delicious.

There are many different kinds of salmon, but please try not to buy farm raised. It is usually high in PCB’s and full of antibiotics. Where my relatives live near Vancouver there is a large fish farming industry and you won’t see anyone in town who eats farm raised salmon, even if they get it for free. A farm raised salmon will have a much lighter colored flesh when uncooked than a wild caught salmon. Trader Joe’s labels their fish really well so it is easy to find the wild caught.

Here is a simple recipe for salmon that combines the rich fish with a simple dish of wilted greens. It is from Donna Hay again and if you’d like another dish to serve this with I would make a simple couscous.

Crispy Salmon with Wilted Greens

Serves 4

2 Tbsp olive oil
4 - 7 oz wild caught salmon fillets
2 Tbsp butter
1 onion, chopped
2 cloves of garlic, crushed
2 zucchinis, thinly sliced
7 oz baby spinach
2 tsp grated lemon rind
1/4 cup chopped flat-leaf parsley
1/4 cup milk
Salt and pepper to taste

Heat a large non-stick frying pan over medium heat. Add the oil and the salmon, skin side down, and cook for 4 to 5 minutes on each side. Set aside and keep warm.

In the same saucepan add the butter and over medium heat let it melt. Add the onion and the garlic and cook for 3 to 4 minutes or until tender. Add the zucchini, spinach, lemon rind, parsley and milk and cook for 3 to 5 minutes or until the spinach is fully wilted. Serve the greens on a plate topped with the salmon. Sprinkle with salt and pepper to taste. Enjoy!

Chicken, Italian Sausage and Sweet Pepper Skewers

One challenge when you are cooking light is that perhaps not everyone in your household wants to eat light. My husband is more than happy to oblige me when I’m doing a week of French cooking, but I know for a fact that when I was pregnant and had gestational diabetes he ate pizza at lunch a lot.

This recipe is for those of us out there that have people at home who once in a while would like a rich, satisfying meal. But it is also for those of us out there who don’t want to compromise eating healthy for our loved ones. The key is that it includes sausage, if you prefer you can use low-fat turkey sausage, but if you are trying to fool a loved one regular sausage is the only thing that will do.

This recipe is really best cooked on the grill, but as it is February and we live in Hoboken I plan to cook it on my stove-top in my grill pan. You can also cook it under your broiler. For the healthy eaters I would serve this with rice, though honestly I love to serve it with orzo that has been topped by some snipped basil and grape tomatoes.

Chicken, Italian Sausage and Sweet Pepper Skewers

Serves 4 to 6

4 Italian sausages (I like to do a mix of hot and mild to please everybody)
1 large boneless chicken breast
2 medium sweet peppers (I like to use red, but if you can find orange or yellow use one of those)
2 small zucchini
1/2 of a red onion
1/4 cup of balsamic vinegar
1 Tbsp Dijon mustard
2 cloves garlic, minced
1/4 tsp dried thyme
1/4 tsp basil
1/4 tsp pepper
2 Tbsp olive oil

Prick the sausages all over and place in a shallow saucepan. Cover halfway with water and cook over medium heat until almost cooked all the way through, about 10 minutes. Cut the chicken and the cooked sausage into pieces about 1 inch in size.

Core and seed the peppers and cut them into pieces the same size as the meat. Repeat this process with the remaining vegetables.

In a shallow dish combine the meat and the vegetables. Whisk together the remaining ingredients and pour over the meat and vegetables. Cover and refrigerate for at least 2 hours up to 8 hours.

Soak six 12-inch wooden skewers in water for 30 minutes. Alternating ingredients thread each skewer with a mixture of sausage, chicken, pepper, onion and zucchini.

In a grill pan, on the grill, or in the oven at 450 or under the broiler cook the skewers for 15 to 20 minutes until the chicken and sausage is cooked through and everything has a nice char on it. Baste a few times with the remaining marinade. Enjoy!

Potato and Onion Tortilla Espanola

When I was pregnant I was diagnosed with gestational diabetes. Unlike regular diabetes, this one requires a strict “no sugar” diet and you have to carefully watch your carbohydrate consumption. Initially I found this hard to do, mostly because me and carbs are lifelong lovers, but through exploring different recipes I found that I could eat my carbs and stay within the parameters of my diet quite easily.

One of these recipes was this one for a Tortilla Espanola. A Tortilla Espanola more closely resembles a frittata than the flat corn or wheat based pancake most of us are used to. When I go our for tapas one of my criteria for judging an authentic Spanish menu is if their tortilla is up to snuff. This recipe again comes from the Anne Lindsay cookbook and is interesting in that is uses stock rather than butter to cook the potatoes.

A key to this recipe is to cook it in a very heavy skillet. I use my smaller Le Crueset one and it never lets me down. I like to serve this with a green salad.

Potato and Onion Tortilla Espanola

Serves 2

1 potato, peeled and diced
1 onion, thinly sliced|
2 cloves garlic, minced
1/2 cup chicken stock (low sodium)
2 eggs
2 egg whites
1/4 cup non-fat milk
2 Tbsp chopped fresh parsley
1/2 tsp Dijon mustard
1/4 tsp each salt and pepper
1 tsp olive oil
1/2 cup grated sharp cheddar cheese (2% if you wish)

In a non-stick oven proof skillet, cover and cook potato, onion, garlic and chicken stock over medium heat, stirring occasionally, for about 20 minutes or until the potato is tender and the stock is absorbed.

In a bowl, whisk eggs, egg whites, milk, parsley, mustard, salt and pepper; add the potato mixture and stir gently to combine.

Wipe out the skillet. Add oil and heat over medium heat; pour in egg mixture and cook for 2 minutes or until bottom is set. Sprinkle cheese over the top.

Bake at 350 until slightly puffed and set, about 10 minutes. Broil for 2 minutes to get the top nice and crispy. Run knife around the edge and cut into wedges. Enjoy!

Mexican Pork Tenderloin

A new year means new year’s resolutions and most of us resolve to eat a little healthier and to lose some weight. I’m no different, though for me I’ve always found it a bit hard to eat healthy all the time. February rolls around and those of us who were so good at the beginning of January have pretty much been defeated by various foes around us, including Super Bowl parties and doughnuts.

Consider this week a refresher course for those of us who have fallen off the wagon. This week I will feature recipes that are healthy and lower in fat and salt than the traditional recipes you might see here (sorry about that). Most of them have been gleaned from one cookbook of mine that is kind of a holy grail in light cooking, meaning it actually has delicious food in it. It is called Anne Lindsay’s New Light Cooking. I used this cookbook almost exclusively when I was pregnant and I can safely vouch that the recipes inside are wonderful.

Today’s recipe features the same ingredient as last Monday, that is pork tenderloin. Pork tenderloin is a very lean cut of pork, it is inexpensive and it is versatile, making it a wonderful ingredient. I like to serve this with rice and a green salad or steamed broccoli.

Mexican Pork Tenderloin

Serves 4 to 6

2 Tbsp sesame seeds
2 Tbsp chopped green chilies (such as jalapeno)
2 Tbsp cider vinegar
3 cloves of garlic, minced
1/4 tsp each of pepper, crushed red pepper flakes and cinnamon
Pinch of ground cloves
2 1 lb pork tenderloin

In a small skillet carefully toast the sesame seeds over medium-high heat until golden. Watch them closely as they burn easily. In a small bowl combine the sesame seeds, chilies, vinegar, garlic, pepper, red-pepper flakes, cinnamon and cloves; set aside.

Trim any fat from the pork and place in a roasting. Cut slits in the top of the pork and spread with the sesame seed mixture.

Pour hot water into pan, about 1/4 inch deep. Roast at 325 for about 45 minutes, or until cooked all the way through. Transfer to a cutting board and let stand for 10 minutes covered with foil before carving. Enjoy!

Upside-Down Chocolate Fudge Pudding

Time for dessert! I know most of you don’t cook everyday of the week, so on Fridays I will offer up dessert so you can order in a pizza or Chinese food and still make something homey. Or if you want save the dessert for any other night of the week be my guest.

Again this recipe comes from my youth, sort of. My mother was not a big cook and certainly dessert was often the last thing from her mind, she did have four kids after all. She would however buy these dessert packs, that were kind of like cake mixes. You would mix one part with water and spread in the bottom of a casserole dish and then mix another packet with warm water and pour over top. When baked a delicious pudding would appear with a hot sauce underneath the pudding. This was something my young culinary mind found marvelous.

This recipe comes from The Best of Bridge Series and is from their Ace’s cookbook. My husband loves it served with a scoop of ice cream, but I prefer it all by itself, so I’ll leave the choice up to you. By the way, if you are looking for family friendly recipes pick up this series. Though none of the recipes are trendy they are certainly ones your family will love to eat.

Upside-Down Chocolate Fudge Pudding

Serves 4 to 6

1 cup flour
2 tsp baking powder
3/4 cup sugar
1/2 tsp salt
3 Tbsp cocoa powder
1/2 cup milk
2 Tbsp butter, melted
3/4 cup brown sugar
1/2 cup cocoa powder
2 cups boiling water

Preheat the oven to 350. Mix flour, baking powder, sugar, salt and cocoa together. Combine milk and melted butte. Add to dry ingredients to form a stiff mixture. Put into a greased 8 inch casserole dish with high sides.

Combine brown sugar, cocoa and boiling water. Pour over the batter and bake for 40 minutes. Serve warm. Enjoy!

Shepherd’s Pie with Gruyere Mash

We have a really good friend who years ago when I first moved to New York was just a single guy getting by. I used to cook him some of his favourite dishes to help cheer him up and give his life a little of the homey touch. Of course now he’s happily married and doesn’t need me anymore.

One of his favourites was Shepherd’s Pie, a recipe that isn’t really a recipe. It is one of those dishes that everyone has a version of it. I had a room-mate in University who was not too inclined in the kitchen and he used to make a version with ground beef, ketchup and instant mashed potatoes. My recipe goes a little beyond this basic idea and is hopefully much more delicious.

I use gruyere again in the mashed potatoes, mostly because my husband and my daughter love it, but you can use cheddar cheese instead.

Shepherd’s Pie with Gruyere Mash

Serves 4 to 6

1 Tbsp olive oil
1 onion, chopped
1 lb ground beef
1 carrot, finely chopped
1 15 oz can of pureed tomatoes
1 Tbsp Worcestershire sauce
1 cup frozen peas
2 Tbsp chopped parsley

Gruyere Cheese Mash
3 white potatoes, peeled and chopped
1/3 cup milk
2 Tbsp butter
1 cup grated gruyere cheese

Heat the oil in a medium frying pan over high heat. Add the onion and cook until soft, about 1 to 2 minutes. Add the ground beef and cook until well browned, breaking up any large pieces. Drain the extra fat and add the tomato puree and the Worcestershire sauce. Bring to a boil, reduce the heat and simmer for 10 minutes or until the mixture has thickened slightly. Stir in the peas, carrots and parsley. Remove from heat and set aside.

To make the mash, place the potatoes in a saucepan and cover with cold, salted water. Bring to a boil and cook for about 12 minutes or until the potatoes are fork tender. Drain and return to the pan. Add the milk, butter and 3/4 cup of the cheese. Mash well. Add salt and pepper to taste.

Spoon the beef mixture into an oven proof casserole dish and spread the top with the mash. Sprinkle with the remaining cheese and bake at 350 for 15 minutes or until the mixture is hot. If so desired, place under the broiler at the end of the cooking time for 2 minutes to make the top crispy. Serve with a green salad. Enjoy!

Vegetable Lasagna

One of my favorite meals growing up was lasagna. My mother usually just mixed all the ingredients for lasagna in a big pot with regular, small pasta shapes. She called it “Lazy Man’s Lasagna” and it was good, though lacking in vegetable goodness. When I got older I would often crave lasagna and buy one of those frozen trays. Again, good, but also lacking in much nutrition.

One of the struggles of raising kids (as Jessica Seinfeld knows) is how to get them to eat vegetables. I got the idea for this recipe from Donna Hay magazine. I’ve mentioned her cookbooks before and I cannot say how much I enjoy her food. Anyway, this recipe is for a vegetable lasagna that is both healthy and full of cheesy goodness. I’ve altered her recipe a bit, added sweet potato and omitted the tomato from her original recipe. I feel with the squash and the sweet potato it is more of a vegetable stack rather than a lasagna, but you don’t have to tell your kids that.

Vegetable Lasagna

Serves 6

2 10 oz packages of frozen, chopped spinach
1 lb ricotta cheese
1/2 cup grated mozzarella cheese
1 egg
Salt and pepper
1 12 oz package lasagna noodles
20 oz butternut squash, sliced thin
2 sweet potatoes, peeled and sliced thin
7 oz sliced mozzarella
3/4 cup grated Parmesan cheese

Preheat the oven to 375.

In a large pot of boiling water prepare a package of lasagna noodles according to the directions. Set aside.

Defrost the spinach according to the package directions and place in a kitchen towel and squeeze out the excess moisture. Set aside. Combine the ricotta, grated mozzarella, egg, salt and pepper and set aside.

Grease an 8 x 10 oven proof dish. Layer the base with the pasta and continue with 1/2 the ricotta mixture, 1/2 the squash, pasta, the sweet potato, spinach, pasta and the remaining ricotta mixture, squash and pasta. Top with the mozzarella and sprinkle with the Parmesan cheese. Bake for 35 minutes or until golden and cooked through. Serve with a nice crusty loaf of bread and a green salad.

Macaroni and Cheese

What kid doesn’t like macaroni and cheese? I know my daughter loves it. Often it is so easy to reach for that box of shelf-stable mac and cheese (who doesn’t love a little Kraft Dinner?) but somehow nothing is as good as home-made ooey, gooey macaroni and cheese with a crispy, cheesey top. The beauty of this recipe is that you can freeze small portions of it to serve later at lunch.

Feel free to add your own creativity to this recipe. Swap out the cheese and try something else that you know your kids like. Or why not throw in some peas or broccoli to add a little vegetable goodness. Personally, I like to serve this with a tossed salad and steamed green beans. If you want to get really decadent fry some bacon or pancetta and mix it in with the noodles before you bake it.

The basis for the cheese sauce is a classic béchamel sauce, a recipe that was also a part of my croque madame sandwich. It is an easy sauce to make and melts the cheese beautifully which makes for such a creamy dish.

Macaroni and Cheese

Serves 6
I use Gruyere and Emmenthal cheese in this recipe because it is a cheese combo that both my husband and daughter love, but you can use any good melting cheese you like, like a good sharp cheddar and a nice domestic fontina for example.

8 Tbsp (1 stick) butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4 to 1/2-inch pieces
5 1/2 cups milk
1/2 cup flour
2 tsp salt
1/4 tsp nutmeg
1/4 tsp black pepper
1/4 tsp cayenne pepper, or to taste
1/2 tsp Dijon mustard
4 1/2 cups grated Emmenthal cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces)
1 pound elbow macaroni

Heat the oven to 375. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small measuring cup melt 2 Tbsp of the butter in the microwave. Pour butter into the bowl with bread, and toss. Set bread crumbs aside.

In a large measuring cup or bowl heat the milk in the microwave on medium heat for about 4 minutes.

Melt remaining 6 tablespoons butter in a dutch oven over medium heat. When the butter melts, add flour. Cook, stirring constantly, 1 minute. Change to a whisk and slowly pour in the milk. Cook the mixture, stirring constantly, until all the lumps are gone and small bubbles appear and it becomes thick.

Remove from heat and stir in the salt, nutmeg, black pepper, cayenne pepper, Dijon mustard, 3 cups Emmenthal, and 1 1/2 cups Gruyere; set cheese sauce aside.

Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Drain the macaroni and stir it into the cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups Emmenthal, 1/2 cup Gruyere and bread crumbs over top. Bake until browned on top, about 30 minutes.

Pork Tenderloin Schnitzel

Sorry about the lack of posts. I’ve decided to come up with a new format for this blog. Instead of telling you what to cook for dinner I will give you themed weeks, with recipes to correspond to those themes. You can then pick or choose what to make based on a theme. The idea being that after a few months of this you can log onto Hungry in Hoboken and say “geez, I feel like cooking something light tonight” and then click, you have a recipe. This will involve a little re-design of the website, which will not happen right away, so please be patient.

The first theme I’m going to approach is cooking for kids. I will not pretend to be an expert on what kids will eat. More often than not my daughter’s diet is limited to peas, corn and pasta. But I do remember what I used to like when I was little and I do get some feedback from some of my friends on what their kids eat. Also, I’m a voracious reader of cookbooks and included amongst them are cookbooks that are kid friendly.

So with that in mind I’ve got a meal here for you today. It is pork tenderloin schnitzel with spaetzle and braised cabbage and apples. Spaetzle are tiny dumplings that are boiled in water. My mother used to toss them with melted butter or you can fry them briefly in a frying pan to give them crispness.

My mother made spaetzle often when we were kids and even now my husband loves them and often asks for them. My mother used to take the dough and place it on a cutting board and standing over a boiling pot slice off tiny dumpling after dumpling. I have found a faster way to make spaetzle that uses a food mill. I just dump all the dough in and a couple of turns later all of the dumplings are in the water. You can also use a colander for this purpose, or you can even buy a spaetzle maker which resembles a cheese grater.

Here are the recipes:

Braised Red Cabbage with Apples

Serves 4 to 6

I realize this side dish may be too strange for some kids, but give it a try. The sweet apples and the tangy cabbage are a nice fit with the schnitzel. If you prefer you can serve the schnitzel with steamed carrots instead.

1 Tbsp butter
1 Tbsp olive oil
1 onion, chopped
1 cup chicken broth or water
1/4 cup cider vinegar
2 Tbsp sugar
1/4 tsp salt
Black pepper to taste
1 small head of red cabbage, shredded
2 medium apples, peeled, cored and sliced
4 tsp cornstarch
2 Tbsp water

In a large frying pan or dutch oven heat the butter and olive oil. Cook the onion until softened. Stir in the broth, vinegar, sugar and salt and pepper. Add the cabbage and reduce the heat and simmer for 10 minutes.
Add the apples and cook for another 10 minutes, stirring occasionally. Combine the cornstarch with 2 Tbsp of water and stir it into the sauce and cook until the sauce is thickened. Transfer to a serving dish.

Pork Tenderloin Schnitzel

Serves 4 to 6
Depending on the size of your tenderloin this should serve 4 to 6 people. It makes little individual schnitzels rather than a big one which is more traditional. Kids like little food so this one is popular with kids.

1 pork tenderloin, about 1 pound
Salt and pepper
1 egg, beaten
Flour
3 tbsp. Parmesan cheese, grated
1/2 cup to 1 cup bread crumbs
1 Tbsp butter
1 Tbsp olive oil

Slice the tenderloin into medallion like slices (like you are slicing a loaf of bread). Take the medallions and place them between two sheets of wax paper. With a meat pounder or a rolling pill pound the medallions until they are very thin, about 1/4 of an inch thick.

Set up a breading station, by placing a bowl with flour, a bowl with the beaten egg and a bowl with the parmesan cheese mixed with the bread crumbs.

Sprinkle both sides of the meat with salt and pepper and then dredge each piece in the flour, followed by the egg and finally through the bread crumb mixture.

In a large frying pan melt the olive oil and the butter together. Fry each medallion over medium high heat until nicely browned on each side. Place the medallions in a warm oven until the rest of the meal is finished cooking.

Spaetzle

Serves 4 to 6
This is the old recipe my mother used to make. She would often double it to feed 6 people.

1 1/2 cups all purpose flour
1/2 tsp baking powder
3/4 tsp salt
Pinch of nutmeg
2 large eggs
1/2 cup water

In a large bowl combine the flour, baking powder, salt and nutmeg. In a separate bowl beat the eggs and the water. Pour the eggs and water into the dry ingredients. Beat with a wooden spoon to form a sticky dough.

Prepare a large pot of boiling salted water (just like you were making pasta). And using a colander (or whatever method you prefer) drop the dough through the colander into the boiling water (you may need to push it through with the wooden spoon.

The dumplings are cooked when they float to the surface. Remove them from the water with a slotted spoon to a warm bowl and add a pat of butter to the bowl and toss. Or if you prefer you can fry them in a frying pan with butter to crisp them up.

Post Update

Sorry that I haven't posted for a while, but I'm researching some new recipes so keep your aprons on and I'll have some new stuff up soon.

Thanks,
Hilary.

Roasted Sweet Potato and Toasted Pine Nut Salad

Sorry that this is being posted so late in the day. Playgroup takes a lot out of a mother. So, another day, another salad. One of my favorite kinds of salads is the type that combines warm elements with the cool, crisp greens. The greens soften under the heat and the whole becomes this wonderful comforting thing.

Today’s salad is another take on the warm with the cool, a roasted sweet potato salad. Again this recipe is a take on a Donna Hay. Hay’s salads often feature a warm topping on a salad and over the years I have taken much inspiration from her simple recipes. One of the most original was a chorizo and goat cheese incantation, but I’ll save that one for another day.

The salad today is a roasted sweet potato and toasted pine nut salad. No vegetable is not improved by roasting in the oven in my opinion. Hay’s original version of this salad included an avocado, but I chose instead to sprinkle mine with a sharp, hard cheese like asiago. Something about the salty-ness of the asiago goes well with the sweet roasted pumpkin. Use any salty cheese you have on hand, including Parmesan, if you don’t have any asiago.

Roasted Sweet Potato and Toasted Pine Nut Salad

Serves 1

1 sweet potato, peeled and cut into chunks
1 Roma tomato cut in quarters
Olive oil
Salt and pepper
2 Tbsp pine nuts
1 cup baby spinach leaves
2 Tbsp asiago grated or sliced thin
Dressing
3 tsp honey
2 tsp red wine vinegar
1 tsp olive oil

Preheat the oven to 400°
On a cookie sheet lined with parchment place the potato and the tomatoes. Drizzle over olive oil and sprinkle with salt and pepper. Mix it all together to get all the pieces covered with olive oil. Place in the oven for 25 minutes, or until the potato is golden and soft.

Sprinkle over the pine nuts and place back in the oven for about 5 minutes, or until the pine nuts start to turn golden.

Place the spinach on a plate and top with the potato, tomato and pine nut mixture. Mix the ingredients of the dressing and pour over top. Sprinkle with the cheese and enjoy. You may like to serve this with a couple of pieces of crusty bread. Enjoy!

Roasted Proscuitto and Bocconcini Salad

It seems weird to eat a salad for a meal in the middle of January, but I feel this salad is really quite hearty and also delicious. Plus, a salad is a really easy thing to eat while sitting on the couch watching TV after a hard day of work. That is really my favorite way to eat a meal, with my feet curled up under me and a blanket on my lap. Heaven.

Anyway, the idea for this recipe comes from a Donna Hay cookbook. If you haven’t checked out Donna Hay yet, please give her books a look. For less of a commitment you can buy her seasonal magazine. I have a subscription and it is like four times a year I get a cookbook.

The beauty of this recipe is to serve the bruschetta while it is warm right on top of your freshly dressed salad greens. If you want to add more fiber and veg to this feel free to add a handful of blanched green beans or asparagus to the salad greens. If you can’t find bocconcini, which are the mini-mozzarella bites, use fresh mozzarella instead cut up into chunks. Dress the salad greens in your favorite tangy vinaigrette (you can get my recipe for a classic French vinaigrette here) or just drizzle the greens with olive oil and balsamic vinegar.

Roasted Proscuitto and Bocconcini Salad

Serves 1 for a meal, 2 for a starter

1 ciabatta roll split in half
6 bocconcini
6 slices of proscuitto
Olive oil
Pepper

About 2 to 3 cups salad greens
2 Roma tomatoes

Preheat your broiler. Slice the ciabatta roll in half and put it on a cookie sheet and place it under the broiler for about 1 minute or so or until it starts to turn golden.
Take the roll out of the oven and flip over the halves.
Take each bocconcini and wrap one piece of proscuitto around it. Repeat with the remaining bocconcini and proscuitto.
On each half of the roll place three of your bundles. Sprinkle the bruschetta with olive oil and fresh ground pepper and place back under the broiler for about 2 to 3 minutes, or until the cheese is starting to melt and the bread is golden.
Toss the salad greens and the sliced tomatoes with the dressing of your choice. Place the greens on a salad plate and top with the bruschetta. Enjoy!

Pizza with Caramelized Onions and Goat’s Cheese

Who doesn’t love pizza? But sometimes you need a break from the heavy, doughy, pizza loaded with cheese and meat. This pizza is a step away from the norm, a wonderful pizza that is comprised of sweet, caramel-y onions, lemony thyme and smooth goat cheese.

I acknowledge that making pizza dough is a lot of work, but there are a few options out there. If you are like my sister (whom this recipe is for) you have a Kitchenaid mixer, and then all you need to do is throw all the ingredients in the mixer and let it do the work for you. The beauty with this homemade dough and you use half now and then freeze the other half for next time. If you are making this recipe for a family I would advise to make the whole batch and double the onions and the goat’s cheese.

There are other options, you can stop by a pizza place on your way home from work and buy some ready-made dough. Also, most grocery stores sell pizza dough these days. If you find this recipe too much work still for a Tuesday night please remember to keep it on hand and try it some other night, it is delicious.

I usually serve this with a tossed green salad.

Pizza with Caramelized Onions and Goat’s Cheese

Serves 2 as a meal

For the Dough:
1 tsp active dry yeast
½ tsp sugar
2/3 cup lukewarm water
2 cups plain (all-purpose) flour
1 tsp salt
2 tsp Herb de Provance

1 Tbsp olive oil

In the bowl of your mixer pour the water. Mix in the sugar and the yeast and set aside for 7 minutes. It should be foamy.
Add the flour, salt, herb mixture and olive oil and with the dough hook set it at the lowest speed. Mix it for a minute, then increase the speed to the next lowest level and let it knead for about 7 to 10 minutes.
Remove from the mixer and place half of the dough on a cookie sheet lined with parchment and top with a clean tea towel and leave to rise until risen a bit, about 45 minutes. Take the other half and wrap tightly in plastic wrap, then put in a freezer safe bag and freeze it to use next time.

For the topping:
2 yellow onions sliced
2 Tbsp butter
1 Tbsp olive oil
1 tsp sugar

2 Tbsp fresh thyme or 2 tsp dried thyme

About 4 oz of goat’s cheese or as much as you like.

To prepare the onions melt in a large saucepan the butter with the olive oil. Add the onions and sprinkle with the sugar. Cook for about 20 to 25 minutes, stirring occasionally until the onions are a nice golden color (the sugar will help with this process). Near the end sprinkle over the thyme.

To prepare the pizza:
Preheat the oven to 425° degrees.
Roll out the dough to the width and length of your cookie sheet. Sprinkle the dough with olive oil and then top with the onions. Break up your goat’s cheese into chunks and sprinkle liberally all over the pizza.
Bake for 20 to 25 minutes until the pizza is golden and the goat’s cheese is starting to turn brown on top. Enjoy!

Panini for Dinner

Sorry that I’ve been missing-in-action for the past month. There has been a lot on my plate, including a trip to Canada to stay with my parents. A little advice for anyone about to travel by air: do not use Northwest Airlines. They are the worst.

Anyway, between the lost luggage and multiple delays I did manage to have a really good visit with my family. My sister just became a homeowner and she is a busy teacher. She asked me to prepare for her a menu that she can use this week for her meals. I was more than happy to oblige.

My sister is an amazing person. She is super kind, loving and so open. My daughter loves her so much and I can understand why. Anyway enough gushing. I’m going to list the whole menu for the week here, and everyday I’ll have the recipe online. Have a good week!

Here’s the menu:

Monday: soppressata, fontina and arugula panini
Tuesday: pizza with caramelized onions and goat cheese
Wednesday: roasted prosciutto and boccini salad
Thursday: toasted pine nut and sweet potato salad
Friday: baked herbed eggs
Saturday: steak sandwiches with garlic aioli

My sister is a huge fan of panini. I remember a few years ago my dad spent a lot of time researching and going to many stores before deciding on the perfect panini press for her. If you don’t have a panini press you can use another heavy frying pan or a saucepan to weigh down the sandwich while it cooks. Just put a couple of cans in the pan on top to add weight. You can even use a brick wrapped in tin foil.

This recipe comes from one of my favorite restaurants in New York. It is called ‘Ino and is a little wine bar in the west village. To be honest, I usually just order from their bruschetta menu, but if you are ever there a panini is worth a look too. The amounts I give here are tenuous, you may like a lot of meat or a lot of cheese in your sandwich. Use an amount you feel comfortable with, but keep in mind you want a compact flattened sandwich.

Soppressata, Fontina and Arugula Panini:

Serves 1

1 Ciabatta roll (or any type of bread you like)
Slices of soppressata
Arugula
Thin slices of fontina cheese (if you can’t find fontina use a Swiss or sharp cheddar)
Olive oil and fresh ground pepper

Preheat your panini grill or your frying pan.

Slice off the top of the ciabatta and then slice in half so that you have two slices of bread.

Drizzle the bread with olive oil and then lay down some soppressata, followed by the arugula and then finally the cheese. Sprinkle with pepper and add the top of the roll. Sprinkle the top of the sandwich with olive oil and place olive oil side down on the press or in your pan. Sprinkle the dry side with more olive oil and close the press for about 4 minutes or until the sandwich is nice and golden. If you are using a frying pan you will need to flip the sandwich to get it to brown evenly. Enjoy!

Breakfast for Dinner

In the lead up to Christmas more often than not meals are a quick grab, not something to savor and enjoy. In our house we are just as guilty. Often it is easier to call up the take-out Chinese (or in Calgary go to Swiss Chalet) than spend a bit of time making a meal.

A fun way to bring everyone together is to have breakfast for dinner. When I was growing up it was always my dad’s job to cook Sunday dinner and his trick was often to make breakfast for dinner. It is so fun for kids to turn the day on its head and have something unusual but familiar on the dinner table. Dad used to do waffles, but I find when you are busy they are too tedious. Instead I like to cook a Dutch pancake.

Dutch pancake, puff pancake, or Dutch Baby, it is known by many names. It basically is a puffy crepe cooked in a hot pan in the oven. All you have to do is mix the batter (which can even be done ahead of time) and pour the mixture into your preheated pan. If you desire you can sauté some peeled apples in butter and sugar and serve them on-top of the pancake, covering it with a sprinkle of icing sugar. I prefer my Dutch pancake savory, so I don’t like any sugar on top. Instead I serve it alongside breakfast sausage and a store-bought fruit salad. Serve the breakfast with coffee and hot chocolate and relax, enjoy and pretend you have a whole extra day (just for a while).

Enjoy!

Tender Dutch Baby

Makes 4 servings

3 large eggs
6 tablespoons all-purpose flour
1 tablespoon granulated sugar
6 tablespoons milk
3 tablespoons butter or margarine

In a blender or with a whisk beat the eggs with the flour, sugar and milk until smoothly mixed. You can at this point put the mixture into the fridge for a few hours or even overnight. Make sure you cover it and give it a whisk before you use it.

Take a large oven-safe 10- to 12-inch frying pan and place it in a 425 degree oven on the center rack. Add the butter to the pan and let it melt in the oven until it is starting to bubble. Tilt the pan to coat it with the butter and quickly pour in the batter.

Bake until pancake puffs at edges (it may also puff irregularly in the center) and is golden brown, about 15 minutes.

Working quickly, cut into 4 wedges and transfer to dinner plates, using a wide spatula; the wedges may deflate somewhat after cutting. If you prefer you can sprinkle wedges liberally with icing sugar.

Merry Chocolate Pavlova

I made a variation of this dessert this year for Thanksgiving. It was probably the most foreign thing I have ever brought into my in-laws home. This says a lot because my in-laws are kind of the foodie type. They enjoyed it immensely though and it was a big hit.

Pavlova is an Australian dessert named after a Russian ballerina. It is a wonderful meringue concoction, crunchy sweet outside enrobing a gooey, marshmallow-like center. Growing up we didn’t have this dessert necessarily at Christmas, but I do feel a big Pavlova has a festive lean to it.

My mother is fond of buying pre-made individual size meringue shells and filling them with whipped cream and strawberries for a quick and easy dessert for company. I have seen the individual ones for sale here in our neck of the woods, but only at Fairway at 125^th Street in Manhattan. Besides I prefer the homemade shell because I find the store-bought ones to be too crunchy with not enough gooey.

The secret to the goo is the vinegar in the recipe. I’m not sure of the science but I do make meringue cookies a lot too and they need to be crisp and that recipe never has vinegar in it. The traditional Australian topping is whipped cream and passion fruit. Passion fruit is a little too hard to find this time of year and very expensive. I like my Pavlova chocolaty and dark, so I put a little cocoa powder in the egg whites, put a smear of chocolate custard between the Pavlova and the whipped cream and top the thing off with chocolate shavings. I also add fruit of course, usually blackberries or raspberries as their taste goes well with chocolate.

Like I said this dessert is not really Christmas-y but it is a show-stopper and I think would make a lovely addition to a holiday buffet table or even Christmas dinner. The important thing is that this dessert needs to have the parts of it made in advance (usually the night before) and then assembled right before serving.

Enjoy!

Christmas Chocolate Pavlova

Serves 12

Pavlova (recipe below)
Chocolate Custard (recipe below)
1 1/2 cups whipping cream
2 pints blackberries or raspberries
1/2 cup chocolate shavings

Pavlova:
4 large egg whites, room temperature
1 teaspoon cornstarch
2 Tbsp cocoa powder
Pinch of salt
1 teaspoon vinegar
1/2 cup berry sugar
1/2 cup icing sugar
1/2 teaspoon vanilla extract
1/2 cup semi-sweet or dark chocolate chunks

For the Pavlova: Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Using an overturned bowl or a cake pan as a guide, trace a 10-inch circle onto parchment. Turn parchment over, marked side down.

Beat egg whites, cornstarch, cocoa, salt, and vinegar with a mixer on medium speed until foamy. Gradually add berry sugar. Raise speed to medium-high, and beat until stiff peaks form, about 7 minutes. Reduce speed to medium, and gradually add the icing sugar. Raise speed to medium-high, and beat until very stiff, glossy peaks form, about 7 minutes. Beat in vanilla. Fold in chocolate chunks.

Using a rubber spatula or a large spoon, spread meringue into marked 10-inch circle on prepared baking sheet, forming a well in center.

Bake until outside is firm and bottom lifts easily off parchment, about 4 to 6 hours. (In my experience 5 hours seems to be the magic number). Turn off the oven and leave the Pavlova to cool overnight. When cool, carefully remove from parchment and place on your serving plate. Alternatively the Pavlova can be stored in an airtight container for about 2 to 3 days.

Chocolate Custard
2 cups whole milk
1/2 cup sugar
1/3 cup cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt

For the custard: Put 1 1/2 cups of the milk, the sugar, and the cocoa in a saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the custard comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the custard into a bowl and cover with plastic wrap, pushing the plastic wrap right down onto the top of the custard to prevent a skin from forming. Let custard cool completely.

To assemble the Pavlova place the meringue on your serving platter. Whip the cream. Spoon about 1 to 1 1/2 cups of the custard into the well in the Pavlova. Top with the whipped cream, leaving a little bit of a border so you can see the chocolate custard underneath. Decorate the top with the berries and sprinkle with chocolate shavings.

Gingerbread Cupcakes

Last year I was in the full swing of cupcake madness. It has swept nearly every city in North America and I was ready to be pulled along. Then came Christmas and I was not ready to give up my cupcake obsession. A new idea had to be born.

In Calgary there is a restaurant chain that isn’t that amazing, but it is one of the places that everyone goes to, because it is there. It is not terrible, but not exactly innovative and fantastic either. It is one of those restaurants that you know you won’t go wrong when you order the burger or the fettuccine alfredo.

Except at Christmas time when they pull out a great dessert that combined with their fantastic cocktails always leads me to say, “Why don’t we go to Earl’s tonight?” This dessert is a warm gingerbread cake. I’m not a dessert person. I’m the one who would much rather order an appetizer than a dessert, but when it comes to this gingerbread cake I’m hooked.

So last year in the mania that was cupcakes I decided to combine my love for this rich gingerbread cake with a cute cupcake. Earl’s serves theirs with caramelized apples and whip cream, not a very portable concoction; something a cupcake has to be. So instead I decorated the cupcakes with royal icing letting it slide and drip off the sides of the cupcake. I topped it off with a piece of marzipan fruit, something you can find online or in cake decorating stores (and even some grocery stores this time of year). It was such a festive look, the white snowy icing combined with the little piece of fruit. And the icing was perfect on the cupcake, a sweet crunch combined with a richly dense, not overly sweet cake.

Here is the recipe for these glorious cupcakes. You can find the recipe for royal icing here on the blog, under the sugar cookie entry. If you can’t find marzipan just use a festive candy.

Enjoy!

Gingerbread Cupcakes

Makes about 12 cupcakes

5 tablespoons unsalted butter, softened

1/2 cup white sugar
1/2 cup unsulfured molasses
1 egg
1 egg yolk
1 1/4 cups all-purpose flour
1 tablespoon Dutch process cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup hot milk
Preheat the oven to 350. Butter or line with paper liners a 12-cup muffin tin.

Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.

Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
Bake at 350 for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

Once cooled make the royal icing, spread the icing on the top of the cupcakes and don’t worry if it runs down the sides a little, this adds to the effect. Top with the marzipan decoration and allow the icing to harden.

Joan's Chocolate Yummies

When I was growing up Christmas always meant Christmas baking and goodies. My mother is not a cook at all and most of these goodies would be made by my dad or my older sister, or brought over by friends.

There was never any deviation from the menu, always the same goodies every year. This is not a complaint. It is great to have special treats that you only eat at a certain time of year. It would seem so weird to eat shortbread cookies in May, and for that reason they are all the more delicious in December.

Today’s recipe is called Joan’s Chocolate Yummies because that is what they were called on the recipe card in our kitchen. I think they are known by many other names including bird’s nests. One of my favorite seasonal items was always these little melty, chocolatey, crunchy mounds that melt a little in your hand, forcing you to eat them a little more quickly.

It is such a simple recipe, the only hard part for me here on the east coast for the past six years has been finding butterscotch chips. I usually have to order them from Fresh Direct. Joan was my parents’ next door neighbor when we lived in Lake Bonavista and though I have no clue where she is now, her memory lives on in these delightful little chocolate bites.

Enjoy!

Joan’s Chocolate Yummies

Makes about 2 dozen yummies

1 12 oz bag of chocolate chips
1 12 oz bag of butterscotch chips
3 cups chow mein noodles (the crunchy kind)
3 cups rice krispies

Melt the chocolate chips and the butterscotch chips in a bowl above simmering water.

Remove from heat and add the cereal and the chow mein noodles.

Form a yummy by dropping a tablespoon at a time of the mixture onto waxed paper. Let cool overnight and store in an airtight container.

Woo-ing Cookies

I had a roommate in University who wooed with baked goods. He was famous for his pies that definitely got a few girls to look his way. He was taught the art of baking by his mother and I always thought it was so great that here was this cool, masculine guy who knew how to bake a great pie. It’s a skill we should all teach our sons.

One of his other specialties was an amazing recipe for sugar cookies. I’m a sucker for a good sugar cookie and at the time I was trying to woo my very own man so I had my roommate teach me how to make them. The recipe is really simple and can be used at any time of year. The time I got him to show it to me it was right before Valentine’s Day as I was on my way down to New York to visit my boyfriend. Valentine’s Day ended up being our wedding day, coincidence? Maybe, but I like to think the cookies had something to do with it.

This recipe has a simple icing that you can put on the cookies. But this time of year I like to use a royal icing as decoration. Royal icing is the kind that becomes very hard when it cools and you can tint it to any color. The Christmas I was pregnant I made these cookies and my sister and my husband decorated a whole bunch of pregnant snowmen with the icing. (They were regular snowmen without icing). Essential in my opinion to decorating holiday cookies are some sort of sanding sugar or sprinkles. Just walk down the baking aisle at Shoprite here in Hoboken and you’ll find lots of options. So get out your holiday shaped cookie cutters and let’s make some more cookies!

Adam’s Sugar Cookies

Makes about 3 dozen, depending on the size of your cookie cutters

1/2 lb butter (at room temperature)
1 1/2 cup sugar
3 eggs
1 Tbsp. vanilla
1 tsp. almond extract
3 cups flour
1 tsp. b. powder
1/2 tsp. salt

Cream butter and sugar, beat in the eggs.
Stir in vanilla and almond extract.
In a separate bowl sift together dry ingredients.

Add the dry ingredients to the wet.

Chill the dough in the fridge for 3 hrs. Roll out 1/4" thick, and cut out.
Bake at 375 F for 8-10 mins.

Here’s the icing recipe that Adam gave me:

Icing

1 cup icing sugar
4 tsp. hot milk
1/2 tsp. vanilla
2 tsp. lemon juice
food coloring (optional)

Mix together all ingredients together. If it is too thick add more milk, if it is too thin add more icing sugar. Paint onto cooled cookies.

Here’s my recipe for royal icing. By the way I never minded using raw egg whites when I didn’t give these cookies to young kids, but now-a-days there are plenty of people with compromised immune systems around me (pregnant women, elderly people, young kids) so I use either meringue powder, which you can buy online or in cake supply stores, or pasteurized egg whites, and those you can get almost anywhere.

Make sure you make the icing only right before you are ready to decorate the cookies. You can place some in a piping bag and cover the rest of the icing in a bowl with a damp tea towel. That will prevent it from hardening before you are finished.

Royal Icing

3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups icing sugar

In the bowl of a large stand mixer mix the egg whites and vanilla and beat on high until they start to get frothy.
Slow the machine down and add the sugar gradually. Turn the speed up to high and beat until stiff peaks form. Add food coloring if you want at this point.

Dad's Shortbread

This is the time of year when things really do come speeding at you. It seems like only a few days ago that I was putting my daughter in her Halloween costume and now I’m getting her ready for her picture with Santa.

I find one of the nicest things this time of year is visiting with friends. Pretty soon I’ll be up in Calgary, Canada with my family and one of my favorite things about being home is visits with friends. Along with these visits come the trays and trays of holiday goodies. Some of them get made every year and are tradition; others are newer incantations that are sure to become favorites.

I know I have been remiss in posting recently, but I plan to make up for it this week with plenty of holiday goodies that you can make for your friends and family when they come by.

The first recipe is called in our family “Dee’s Shortbread” though it really has become “Dad’s Shortbread”. It is a simple recipe, only 3 ingredients, and is a true melt-in-your-mouth shortbread. For a hard-core shortbread fan this is the recipe for you, as it is not too sweet, but has the pleasant butter taste that melts on your tongue. I use only French butter in this recipe because when a recipe is this simple it is all about the quality of your ingredients.

Also, I prefer Dad’s Shortbread naked with no decoration, but my dad likes to buy those candied cherries and quarter them and put a quarter of a glistening red or green candied cherry atop each cookie before he bakes them. Your choice, but every since I was a kid I’ve loved the look of the cherries and not the taste. I always picked them off before I ate the cookie.

Here’s the recipe:

Dad’s Shortbread

Makes about 3 dozen cookies (depending on thickness sliced)

1 lb butter at room temperature
1 cup icing sugar (powdered)
3 ½ cups flour

Place all the ingredients in a bowl. Cut with pastry cutter until it resembles a fine meal. Take half (or a third) into clean hands and work and moosh together until it comes together to form a nice golden dough.

Roll each portion of the dough into a log and wrap in plastic wrap or wax paper and refrigerate until cool. Cut and bake at 350 until they just start to turn a nutty brown, about 10 mins. Cool on a wire rack.