Not Just For Thanksgiving: Pumpkin Feta Tart

french pumpkin tart with feta cheese

February is my least favorite month for cooking.  Oh sure, there is plenty of chocolate for Valentine’s Day, and little else to do besides putter in the kitchen all month.  Even so, every year, right about the middle of February, I lose steam.  With minimal produce for inspiration, and the holiday festivities a faded memory, I cave to take-out and frozen pizza more often than I’d like to admit. 

Do the winter blues hit you too?

As I sit here wishing for spring, planning my vegetable garden and dreaming of tiny strawberries, I’m attempting to jump start spring with a round of spring cleaning.  Today we tackled the basement and the kitchen cabinets.  And do you know what I found lurking at the back of my pantry?  A can of pumpkin.  It may not be a farmer’s market basket, but this vitamin-filled little can really jazzed up our quick winter supper.

You already know about my love of pumpkin.  Layered in a yogurt parfait, swirled into oatmeal, stuffed in ravioli, or baked in a cupcake, you really can’t go wrong with canned pumpkin. The slightly sweet earthy pumpkin works wonderfully with the salty tang of the feta and the nutty flavor of the swiss chard in this simple tart. A sliver of this tart would probably be a very nice appetizer for a fancy dinner party, but a big wedge also works well as a main course served with a big arugula salad dressed in good olive oil and lemon juice.

I like this Easy Olive Oil Tart Crust recipe from the wonderful Chocolate & Zucchini but you can use any tart crust you like.  You could even use refrigerated pie crust dough here and I’m sure the tart would still turn out wonderfully.  I do think that a good tart pan, with a removable bottom, is pretty important, though.  Before investing in a tart pan (really, not a very big expenditure) I made many mediocre tarts in a pie plate.  The too-deep, flat sides of the pie dish result in a soggy crust, and an unpleasant filling-to-crust ratio.  If you don’t have a tart pan, you might be better off making a rustic crostada – just roll out the dough on a baking sheet, spread the filling in the middle, leaving a two-inch border.  Fold the crust edges into the middle, brush with a bit of oil, and bake until golden.

Pumpkin Feta Tart

Serves 6 (as a main course)

1 recipe of tart crust dough 

3/4 cup thinly sliced onion

2 teaspoons olive oil

2 cups thinly sliced fresh swiss chard

salt and freshly ground black pepper

2 tablespoons chopped fresh rosemary

2 cups canned pumpkin

2 eggs, beaten

3/4 cup crumbled feta cheese

Preheat the oven to 400 degrees.  Carefully press the crust into a 12-inch tart pan with a removable bottom.  Refrigerate the crust while you prepare the filling.  Saute the onion in oil over medium heat until soft and just beginning to darken. Add in the swiss chard and cook 1 minute more. Season liberally with salt and pepper and stir in the rosemary.  Remove from the heat.  In a medium sized bowl, stir the pumpkin and the eggs well to combine.  Season with salt and pepper.  Remove the crust from the refrigerator.  Spread the pumpkin mixture evenly in the crust.  Sprinkle the swiss chard mixture evenly over the pumpkin mixture and top with the feta cheese. Bake for 20-25 minutes.  Serve warm or room temperature.

Published in: on February 18, 2012 at 8:16 pm  Comments (11)  
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Favorite Black Bean Soup

hearty black bean soup

Let me start out by saying that this is not a vegetarian black bean soup.  There are a lot of wonderful vegetarian black bean soup recipes out there, but this is not one of them.  This soup is rich, intense, and full of meaty flavor. So full of flavor, in fact, that it really needs no adornment. I top most black bean soups with a sprinkle of feta, a wedge of lime, a dollop or sour cream, a drizzle of chili oil, or a handful of red onion. But with this soup, even a sprig of parsley is really overkill. 

The key to building rich and meaty flavor is using both the capocollo and the beef stock.  If you don’t have capocollo, which is cured pork shoulder or neck, proscuitto will work as well.  Really good beef stock is essential here.  Actually, I kind of think it’s always essential.  The stuff from a can is pretty much salty water – better to use water.  But home made stock is not always an option.  A number of local markets in my area sell house made stock, which is wonderful.  It’s usually found in the freezer area and makes all the difference in the world when you don’t have time to make a batch of your own.  In a pinch, high quality soup base works too (I’ve used Penzeys with good results).

beans

As for the beans, canned or dried – both work great.  In terms of taste, and even texture, I think the difference between canned beans and cooked dried beans is minimal.  But dried beans are incredibly economical, and also have much less sodium than the canned varieties, so I like to cook up a big batch and use them to make hearty soups, main-dish salads, flavorful dips and even filled omelets.   To cook most kinds of dried beans, rise and then soak in water overnight.  Then drain, add new water, and boil until tender.  The beans will keep for a few days, even up to a week, in the fridge.  My friend Julie even cooks and then freezes batches of beans, but I have to admit that I have yet to try freezing, although it does sound wonderfully convenient.

All of that is to say that this can be a great, quick, weeknight meal.  A few cans of beans and a bit of gourmet store-bought stock and you have dinner on the table.  Or, you can take your time.  Cook up a big batch of black beans, make your own stock from scratch.  Either way, the results will be fantastically tasty!  And this soup reheats well – that is, if you have any leftover.

easy rich black bean soup

Black Bean Soup

Serves 6

1 tablespoon olive oil

1 cup diced onion

1 cup diced carrot

1/2 cup diced green bell pepper

3 cloves garlic, chopped

3 ounces capocollo, chopped

1 cup tomato puree

4 cups cooked (or canned and rinsed) black beans

5 cups beef stock

salt

freshly ground black pepper

Heat the oil in a medium sized pot. Add the onion and carrot and saute over medium heat until the vegetables begin to soften, about 5 minutes.  Add the pepper, garlic and capocollo and continue to cook, stirring, until the capocollo starts to brown, about 10 minutes more. Add the tomato puree and reduce the heat to medium low.  Stir in the beans and the stock.  Simmer for 30 minutes.  Transfer two cups of the soup to a food processor and puree.  Return the puree to the soup pot and stir well to combine.  If you like your soup smoother, puree more than two cups. Season to taste with salt and pepper and serve hot.

Published in: on January 7, 2012 at 4:15 pm  Comments (11)  
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Miso Pork Chops

miso marinated pork chops

You know what’s wrong with pork chops?  Well, for most people, absolutely nothing.  They are juicy, tasty, and quick to cook.  What could be wrong? 

Here’s what’s wrong: they are ugly. You’ve probably never noticed, but pork chops aren’t the most photogenic subjects.  So I’m attempting to distract you with some beautifully bright green veggies – look at the shiny emerald objects! Is it working? Probably not.  And that’s fine, because ugly or not, these pork chops are fantastic. 

These quick and flavorful pork chops are a perfect weeknight dinner, but they are exciting enough to serve to company, and also make for fantastic leftovers.  Reheated, sliced and tossed with some rice and steamed veggies, they may be even be better the next day. Of course, they are awfully tasty straight from the oven, served alongside some sauteed sesame-sprinkled green beans.

If you haven’t use it before, don’t let miso paste scare you.  It is lovely, salty, earthy, and intense – not to mention healthy! Miso is fermented soybeans (sometimes with rice or barley as well), and generally sold as a paste.  There are many varieties of miso, but I’ve found white and red miso paste are most common in my local grocery stores. In general, the deeper the color, the more intense the flavor of the miso paste.  I threw together this recipe to use up the remnants of a tub of miso paste, and have used up another tub of miso paste making it again and again. But if you find yourself with some extra miso and need some inspiration, check out this recipe for saucy soba noodles with ground pork: Pork Noodles. 

Japanese miso pork chop

Miso Pork Chops

Serves 4

3 tablespoons red miso paste

3 tablespoons soy sauce

2 tablespoons fish sauce

2 teaspoons sriracha (chili sauce)

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

2 tablespoons vegetable oil, divided

4  boneless center cut pork chops (each about 1 inch thick)

Preheat the oven to 425 degrees.  Wisk together the miso paste, soy sauce, fish sauce, sriracha, ginger, garlic, and 1 tablespoon of oil.  Arrange the pork chops in a shallow dish and drizzle with the marinade, turning to coat both sides.  Cover and  marinate for 20-30 minutes. Grease a rimmed baking sheet with the remaining oil. Arrange the pork chops on the baking sheet (they should be well coated with marinade; discard any excess marinade) and bake for 15-20 minutes.  Be careful not to overcook, but do cook to an internal temperature of 145 degrees.  Serve right away.

Published in: on December 4, 2011 at 8:34 pm  Comments (13)  
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Good Living for Breakfast: Pear, Yogurt, and Feta Frittata

greek yogurt frittata

On day two without electricity here in chilly Connecticut, I began to dream of the sea.  On day three, I saw sparkling azure water and white Cycladic houses perched on craggy cliffs. By day four I was imagining myself relaxing in the sunshine on a balcony high above the Mediterranean, sipping coffee from a dainty espresso cup and munching honey-drenched loukamades. By the time the power came back,  five days after our freak fall snowstorm, the Greek Isles were calling my name. 

Enjoying a leisurely breakfast on that hilltop hotel balcony, with the sea breeze in my hair and the scent of Greek coffee filling my nose - now that would be good living!  And with impeccable timing, the folks at Fage Total (makers of luscious, creamy, healthy Greek yogurt), through the magic of Foodbuzz, have asked a handful of bloggers to weigh in on the concept of “good living.”

It would be easy to live the good life on a sun-drenched Mediterranean beach.   But here’s the thing: I’m not in Greece.  And neither are you (well, most of you).  We’re here, in our own real world lives, where we don’t eat breakfast off cobalt porcelain while lounging on hotel balconies. If you’re like me you make a mad dash to work and scarf down breakfast at your desk.  Or maybe you devour a granola bar while driving carpool, or grab a donut from the drive-through.  Despite our busy schedules, good living shouldn’t be reserved for vacation.

I’m on a mission to make good living happen every day.  And I’m starting with breakfast.

fage total frittata recipe

Turning my desk into a cafe in Mykonos may not be realistic, but I can certainly do better than a handful of cereal on a napkin and a paper cup of coffee.  To me, good living is about enjoying the details.  It starts with a good coffee mug.  Mine is pink, heavy and just the right size.  Filled with hot coffee, its rounded shape keeps my cupped hands warm as I sip.  Real utensils, too, are worth the effort.  Although they have to be washed, they make a meal feel like a meal, something to be savored not simply consumed.  I have a stash of spoons, forks and cute little plates in my desk drawer that help me to enjoy the moment of my breakfast, however short.

Someday I might actually make time to eat breakfast at home, but for now, I have an arsenal of quick portable breakfasts that still make me feel pampered. It’s no surprise that most of my favorite quick breakfasts include Greek yogurt – it’s creamy, decadent, and chock full of protein.    The possibilities are endless, but here are just a few of my favorite on-the-go or at work breakfasts:

pumpkin greek yogurt

-My Pumpkin Yogurt Breakfast Parfait 

-Fage 0%, fig jam, and toasted pine nuts layered in a portable container and sprinkled with cinnamon

-An egg, scrambled with a bit of chipotle hot sauce, rolled in a tortilla with canned black beans, a spoonful of Fage 0%, and a sprinkle of chopped fresh cilantro if you’re feeling fancy

-Fage 0%, a handful of dried cherries, and a few chocolate chips stirred into (instant or reheated) plain oatmeal

-Toasted ciabatta topped with Fage 2%, orange zest and strawberry jam

-A PB+J parfait: slightly warmed smooth peanut butter stirred into Fage 2%, layered with strawberry jam and sliced banana (and maybe even crumbled crisp bacon if you’re in an Elvis kind of mood!)

-A smoothie made of dried dates microwaved in a cup of orange juice, then whirred in a blender with Fage 2%, ice and honey

-This Pear, Yogurt and Feta Frittata!

This frittata is my latest breakfast obsession. It’s quick to make, so if you can spare a few minutes of sleep, it would be a great candidate for a leisurely at-home weekday breakfast.  But it reheats wonderfully, in either a toaster oven or a microwave, so it’s a perfect take-to-work option, assuming you have kitchen access on the job.  But even if you don’t, this frittata is delicious cold or at room temperature.  And if you’re really on the go, it is incredibly fantastic stuffed into a pita with an extra dollop of yogurt, a drizzle of honey, and even a handful of toasted nuts if you like.

fage total

I’ve always been a big fan of the sweet and salty combination.  The salty feta, tangy yogurt, sweet pear and earthy honey make for a fantastic taste experience.  What is really special here, though, is the texture of the eggs.  Adding yogurt to the egg mixture makes this frittata taste anything but healthy.  But it is healthy, and to my mind, good living requires nutrition as well as indulgence.  This frittata fits the bill; it tastes wonderful, looks beautiful, feels decadent and powers me through my morning.  And it works great for lunch or dinner too.  I should know since I just ate it for three meals in a row!

Pear, Yogurt and Feta Frittata

Serves 3-4

1 tablespoon olive oil

3 eggs

3 egg whites

6 ounces fat free Greek yogurt, divided

pinch of salt

pinch of freshly ground black pepper

1 small pear, thinly sliced

2 ounces feta cheese, crumbled

3 tablespoons honey

Preheat the oven to 375 degrees. Heat the oil in a nonstick oven-proof skillet over medium heat. Wisk the eggs, egg whites, and half of the yogurt together until smooth and no lumps remain (this can take a few minutes).  Stir in the salt and pepper. Add the egg mixture to the skillet and swirl slowly to make sure it settles evenly in the pan.  Quickly arrange the pear slices on top and then sprinkle with the cheese.  Transfer the skillet to the oven and cook until the egg is set and the cheese melts, about 10 minutes.  Remove the skillet from the oven and slide the frittata onto a serving plate (it should slide out easily). Drizzle the frittata with honey and serve with a dollop of the remaining yogurt. Delicious hot or cold!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

Published in: on November 6, 2011 at 12:00 pm  Comments (16)  
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Healthy Crispy Chicken Tenders – Really!

healthy chicken tenders

Until I met Jeff, I probably hadn’t eaten chicken tenders since middle school.  Between burgeoning food snobbery, a period of vegetarianism, and an increasing awareness of the evils of all things fried, I spent my teen and young adult years choosing salads and ceviche instead of grilled cheese and corn dogs.

But Jeff adores kid food and has no qualms about ordering off the children’s menu. And let’s be honest… who doesn’t love grilled cheese? And corn dogs? And especially crispy chicken tenders.  I can devour a mountain of deep-fried crunchy, juice strips of chicken, especially with a side of creamy ranch dip.  Of course, I don’t usually allow myself to eat a mountain of them… generally just a bite or two stolen from Jeff’s plate.

I’d tried before to faux-fry chicken tenders in the oven, but never had much success.  Jeff and I were looking for that crisp crunch on all sides, and juicy, flavorful chicken. But my breaded and baked failures were soggy on the bottom, and when cooked until crisp on top, inevitably dried out.  They lacked juicy flavor and were a poor stand in for deep-fried goodness.

But when I saw this post on Kristy Rimkus’ wonderful healthy recipe site a while back, a little ray of faux-fried chicken tender hope entered my kitchen!  I’ve tweaked Kristy’s recipe, but the key point is cooking the chicken on a cooling rack, letting the air circulate and crisp up all sides on the tenders.

Arranging the tenders on a greased cooling rack over  a baking sheet results in much crispier chicken.  So does using panko instead of regular breadcrumbs. There is no need to cook the tenders until the panko browns completely, just a tinge of gold will do.  They will be crisp without overcooking, and the chicken will remain nice and juicy!  The trick is to slice the chicken into one-inch strips, so that they cook quickly and evenly.  And, for maximum flavor, I like to dip the chicken in honey mustard instead of an egg wash.  As an added bonus, swapping mustard for egg cuts calories too.

Serve these up with some oven fries and a side of reduced-fat ranch dressing and you’ll be in faux-fried heaven!

weight wtahcres chicken

Crispy Chicken Tenders

Serves 4

1 1/2 pounds chicken breast cutlet

1/2 cup honey mustard

2 cups panko crumbs

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

Cooking spray

Preheat the oven to 425 degrees. Arrange a greased cooling rack over a baking tray. Slice the chicken into one-inch strips. Spread the honey mustard in a shallow dish.  In another dish, mix the panko, salt, pepper, and garlic powder. Dip the chicken pieces in mustard, wiping of the excess, and then dredge in panko.  Arrange the chicken on the cooling rack.  Spray with cooking spray.  Bake 20-25 minutes until crisp and cooked through.

Published in: on October 9, 2011 at 7:49 pm  Comments (12)  
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Beef, Orzo, and Herb Stuffed Peppers

greek stufed bell pepper

I love fresh herbs, but I realized the other night that my thinking about herb usage has been a bit narrow. Sure, I pair fresh basil with ripe tomatoes, rub roasted chicken with thyme, and top fish tacos with cilantro.  I toss fresh chopped mint with berries, infuse it into chocolate mousse, and use it to garnish lemon tarts. But until now, I have rarely used mint in savory dishes.

I know, I know… you’ve been making lovely minted pea salads for years, and enjoying mint pesto on your lamb kebabs  as long as you can remember.  But it would seem that I’ve had a mint mental block.

I’ve long reserved mint for dessert. But no longer. The background of fresh mint in these stuffed peppers is surprising, but fits so naturally with the rich, meaty filling.  Neither frosty nor sweet, the mint here simply adds an herbacious intensity that brings these peppers to life. 

beef and mint stuffed pepper

I’ve made stuffed peppers before, this lentil stuffed version, in particular, is a favorite. When I posted those lentil and rice stuffed peppers, I was yearning for a healthy, filling meal that would reheat well from my lunch box. These beef, orzo, and herb stuffed peppers are just as nutritious, filling, and portable. And while the bell peppers in my garden are still quite tiny, this would be a wonderful way to use up garden surplus. It is most certainly a great way to put some of that mint overtaking your garden to work on your table.

These peppers have a whisper of Greek influence, but you could substitute a bit of lamb in for the beef, and add a drizzle of good olive oil to pump up the mediterranean flavor. I served my peppers with a dollop of sour cream, but a bit of tzaziki would add both creaminess and additional flavor. 

peppers

Beef, Orzo and Herb Stuffed Peppers

Serves 6

6 large bell peppers

1 cup uncooked orzo

1 tablespoon olive oil

3 tablespoons chopped fresh garlic

1/4 cup chopped onion

1/2 cup chopped celery

1 lb lean ground beef

1 cup canned tomato sauce

1/4 cup chopped fresh oregano

1/3 cup chopped fresh mint

salt and pepper to taste

cooking spray

Slice the tops off of the peppers, core and rise the insides of the peppers, and arrange them in a baking dish.  Bring a few cups of salted water to a boil and cook the orzo until al dente.

Meanwhile, heat the olive oil in a saute pan over medium heat and cook the garlic, onion, and celery until slightly soft, about 3 minutes.  Add the beef and cook, breaking up with a spoon until browned.

Preheat the oven to 400 degrees. In a large bowl, stir together the orzo, beef mixture, tomato sauce and plenty of salt and pepper to taste.  Stir in the oregano and mint. Lightly spray the insides of the peppers with cooking spray and sprinkle with salt and pepper.  Fill the peppers with the beef mixture and top each pepper with its cap. Add a few tablespoons of water to the bottom of the baking dish. Bake until the peppers are a bit shriveled and tender but still slightly crisp, about 45 minutes.

Published in: on August 2, 2011 at 6:59 pm  Comments (12)  
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Light and Hearty: Cooking in My New Kitchen

zucchini ribbons with meat ragu

First of all, I must apologize for being missing in action here for the past few weeks.  And what a time of year to be out of commission in the kitchen!  All of the fruits and vegetables exploding from the farmers market have had me salivating!

But we’ve been in the midst of unpacking boxes, and only this week did I rediscover my treasure trove of pots and pans.  After a few months of hopping from sublet apartment to generous relative and back again, we have finally moved into our house.  I love saying that – my house.  Having been a happy renter for many years, the idea of mowing the lawn and painting the walls is a bit daunting, but still exciting.

I will admit that this homeowner stuff is hard work!  Not only have we been unpacking, but there are hedges to trim, decks to finish, fences to mend, curtains to hang, basements to clean… the list goes on.  I’m getting to know my new kitchen and loving that I can see my garden from the window over the sink. I’m learning that the floorboards in front of the oven creak loudly and predictably, and that there is a little sparrow that likes to sit on the windowsill. I’ve only made a handful of meals here so far, but there will be many more to come.

This Zucchini Pappardelle With Hearty Meat Ragu is one of the first dishes I made in our new home.  I actually made it a couple weeks ago at Jeff’s parents house, and then again here.  It has been so hot outside, that I’m craving light, summery fare.  But a wimpy salad is no match for the efforts of unpacking.  We’ve needed hearty fare to help us push through the mountains of boxes and endless to-do lists.  Hearty and light is a tough combination, but this riff on pasta fits the bill.  The thin strands of delicate zucchini provide subtle crunch and bite, while the ragu offers richness and depth. Under the hot ragu, the zucchini ribbons wilt just enough to twirl nicely around your fork, and hold on to the meaty bits of sauce.

This time of year, I tend to toss a bit of zucchini in just about anything.  It tops a salad, joins a stir-fry, adds heft to a muffin, fills in a kebab, but rarely is zucchini the star.  I love that this is a dish all about beautiful, fresh zucchini.  If the ribbons here put you off, please don’t let them scare you.  It takes almost no time at all to peel the zucchini into strips, I promise.  Much less time, in fact, that bringing a pot of water to a boil for making pasta.  Just be sure you have a good peeler, and stop peeling when you get to the seeds in the middle.  No need to waste the middle, though.  Feel free to use it however you like – I added it to a vegetable stock for some extra zucchini flavor. 

And as for the ragu, the recipe I’ve included is very fluid.  You can add a splash of cream at the end for a richer version, or toss in some extra veggies, if you like.  Omit the pancetta, if you prefer, or add in some chopped sun-dried tomato for extra depth of flavor.  You get the idea.  I usually make a full batch (much more than you need for the zucchini) and freeze half.  In fact, this meal was a gift from the freezer, brought with us to the new house.  You didn’t think I spent time stirring over a hot stove when there are boxes to unpack, did you?  The link below takes you to my favorite Hearty Meat Ragu recipe, which I shared with you all about a year and a half ago.  But if you have some meat sauce on hand, use what you’ve got!  And in a pinch, a bit of jarred tomato sauce never hurt anyone.

zucchini pappardelle

Zucchini Pappardelle With Hearty Meat Ragu

Serves 4-6

8 medium zucchini

4 cups Hearty Meat Ragu (or your favorite meat sauce)

1/2 cup shaved parmesan cheese

Using a vegetable peeler, shave the zucchini into long, thin strips about an inch wide. Stop when you get to the seeds – do not include the seeds, discard them or save them for another use.  Warm the ragu.  In a large bowl off the heat, gently toss the zucchini with the warm ragu. Serve right away topped with the parmesan cheese.

Published in: on July 20, 2011 at 7:42 pm  Comments (24)  
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Party Perfect Panzanella: Are You Party Ready?

tomato bread salad

We had a couple friends over for drinks yesterday afternoon.  It was lovely; a few cold beers, a handful of chipotle-spiced walnuts to munch on, and a sunny deck. And then another friend called, and another, and in our beer and sun soaked state, we invited them all over for dinner.

I could have ordered pizza.  I almost ordered pizza.  But this is just the kind of challenge that the Electrolux “Are You Party Ready?” campaign is all about.  Entertaining on the fly makes me feel just a bit like I’m on a reality tv show; 60 minutes to make a celebratory meal from the ingredients in your fridge.  Go!  But I love the flexibility of having friend over anytime, and I love to feed them.  So I’ve developed a few tricks over the years, to keep my sanity and enjoy my friends. The folks at Electrolux suggested that I share these tips with all of you.

chipotle spiced walnits and champagne

My favorite impromptu entertaining tip is to always keep a bottle of Champagne in the fridge.  I know it takes up space, but you just never know when you’ll have an occasion to celebrate!  And sparkling wine makes even the smallest event into a true celebration.  I can’t take full credit for this tip, it’s really Jeff’s idea.  He’s a big believer in the importance of Champagne.  In fact, Champagne glasses were our very first joint purchase, made long before we were even living together.  As Mereille Guiliano has so often proclaimed, Champagne goes with just about everything, so whatever you’re serving, it provides ultimate flexibility. And even if your cupboards are bare, with a glass of Champagne in hand, your guests will feel like a million bucks.  Plus, the bubbly will distract them long enough for you to make a frantic call to your favorite delivery guy.

My second favorite entertaining tip is less optimistic, but perhaps more practical.  Keep a loaf of good bread in the freezer.  If friends drop by in the morning, make French toast.  A neighbor pops in at lunch? Nothing dresses up canned soup better than buttery homemade croutons. Your boss invites herself over for a drink after work? Well, first pull out that Champagne!  Then toast up a few slices of bread and top with whatever you have on hand – chopped tomatoes tossed in balsamic vinaigrette, or mashed cannellini beans and chives. Even a topping of canned tuna mixed with capers will impress her. 

flank stake grilled with pesto

So last night, as the doorbell rang, I pulled a few cheese-topped toasts out of the oven, grabbed a bottle of Champagne from the fridge, and we were off to a good start.  Thankfully, I had been planning on steak for dinner.  But with a few extra people, I had to stretch the meal.  Trusty freezer-bread to the rescue!  I love the thrift of a panzanella salad.  Stale bread turns into something wonderful when surrounded by bright red tomatoes and sweet onions. Our supper of pesto steak and green salad was stretched to feed the masses with a bright panzanella. And as we move further into tomato season here in New England, I can promise there will be more panzanella on my table this summer. You could add more veggies than I did; cucumbers or peppers would be wonderful.  Next time I might throw in some pitted olives.  And if you’re looking for a bit more heft, I’d suggest some fresh mozzarella cheese, or even a few grilled shrimp. 

cherry berry charlotte

As for dessert, well, that trusty loaf of bread (ok, I admit, I actually had two loaves!) saved me again.  I’m typically a big fan of bread pudding as my go-to dessert in a pinch.  Bread pudding is infinitely flexible, and accommodates everything from bananas and chocolate to apples and cinnamon.  But with an abundance of cherries and berries in my fridge, I experimented with a charlotte instead.  Buttery bread encasing sweet fruit and topped with a bit of chocolate sauce made for a rich dessert.  But I will admit that I’m still partial to the bread pudding, so homey and gooey and rustic.  The charlotte may win points for style, but it’s tough to top the taste of a rich bread pudding, particularly one serves with a bit of bourbon sauce!

cherry berry charlotte

Do you have any favorite tips for entertaining on the fly? I’m sure you do. I’d love to know your tips so leave me a note, and also check out Kelly Ripa’s Are You Party Ready? site to share your entertaining tips!

Party Perfect Panzanella

Serves 6-8 as  a side dish

4 cups cubed French, Italian or good quality white bread

4 tablespoons olive oil, divided

salt and freshly ground black pepper

1 teaspoon dried oregano

1 teaspoon garlic powder

1/4 cup thinly sliced red onion

2 tablespoons red wine vinegar

4 medium-sized tomatoes, sliced in wedges

1/4 cup thinly sliced fresh basil

Preheat the oven to 375 degrees.  In a large bowl, toss the bread cubes with half of the olive oil, a generous sprinkle each of salt and pepper, and the oregano and garlic powder.  Arrange the bread on a greased baking sheet and toast in the oven until golden brown.

Meanwhile, in a small bowl, soak the onion in enough water to cover for about 10 minutes, then drain. 

Wisk together the remaining oil, the vinegar and salt and pepper to taste.  In a large bowl, toss the toasted bread, the tomato, the basil and the onion with the vinaigrette.

Serve immediately (really, I mean right away!  you don’t want to eat soggy bread).

Published in: on June 5, 2011 at 5:37 pm  Comments (26)  
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A Simple Egg: My Favorite Lunch

chickens peck the ground

Thanks to all of this never-ending rain, New England has burst forth with dozens of shades of green. We spent last weekend in Vermont, puttering around dusty antique shops, wandering through grassy fields, and enjoying the emerald scenery.

Vermont Green Mountains

All of that pure, clean air and quiet stillness makes the simplest food taste spectacular.  Chocolate chip cookies are even more buttery, more crumbly, more salty-sweet. Farm fresh eggs taste sunny and rich.  And homemade bread that is grainy and dense sops up the yolk.  Everything tastes better on a farm. 

farm view

But even at home, eggs are my favorite indulgence and my go-to food when I’m eating alone.  Simply served with buttery toast points, there is nothing better than a fresh egg.  And with pretty green spears of asparagus overflowing from the market, my favorite spring lunch has become prosciutto wrapped asparagus twirled in a soft-boiled egg.

limoges egg cupThis isn’t so much a recipe as a suggestion, so use your imagination.  I happen to adore the earthy woodiness of wonderful, thick spears, but if you’re a fan of pencil-thin asparagus, certainly use those!  In fact, lovely mellow white asparagus would be wonderful here as well.  And if you don’t have prosciutto on hand, paper-thin slices of Italian soppressata would be a nice, spicy touch. 

hill farm inn VT

Soft Boiled Eggs With Prosciutto Wrapped Asparagus

Serves 2

1 bunch asparagus, trimmed (about 18 spears)

4 large eggs

2 ounces thinly sliced prosciutto

salt and freshly cracked black pepper

In a shallow pan, bring a few inches  of water to a simmer.  Add the asparagus and blanch for just two minutes. Drain the asparagus and plunge them in a bowl of ice water.

Meanwhile, in a saucepan, bring a few cups of water to a boil (enough to cover the eggs).  Reduce the heat to medium and carefully add the four eggs.  Boil for four minutes, then drain (if you like your eggs a bit less runny, or are worried about undercooked eggs, boil for five minutes).

Slice the prosciutto into strips.  Wrap the prosciutto strips around the asparagus. 

Serve two eggs per person.  Place the eggs in egg cups, carefully crack the tops off the eggs, sprinkle with salt and pepper, and serve with the prosciutto wrapped spears for dipping into the runny egg.

*We stayed at the wonderful Hill Farm Inn in Arlington, VT.  Head up there for beautiful scenery, adorable farm animals, and a fantastic country breakfast!

Published in: on May 24, 2011 at 7:28 pm  Comments (20)  
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Not Quite Mom’s: Creamy Chipotle Cauliflower

roasted cauliflower with pepitas

When I was a kid my mom would make a dish she called ‘Hungarian Cauliflower’.  Steamed cauliflower, topped with strained yogurt and toasty bread crumbs with a sprinkle of bright paprika. I haven’t had it in years.  In fact, I hadn’t even thought about it in years – until a few weeks ago.

My mom’s Hungarian Cauliflower was earthy, crunchy, creamy and delicious – a weeknight favorite. It’s funny how old favorites fizzle, though, when you move out on your own.  I can’t tell you why I’ve never made Hungarian Cauliflower, or the famous family ‘Albergetti’ (something akin to homemade Spaghetti-O’s) or even my mom’s potato-chip topped chicken noodle casserole.

But when I stepped into Michael Schlow’s new Boston restaurant, Tico, I can assure you that Hungarian Cauliflower was the last thing on my mind.  I was looking for spicy two textured beef tacos, and sweet tres leches ice cream … not a blast from the past.

Then a small plate of creamy, smoky cauliflower florets arrived on our table, and I was transported. The cauliflower was roasted, not steamed, and the creamy sauce laced with chipotle. But the food memory was there nonetheless.  Tico’s cauliflower was topped with a bit of crumbly, salty Mexican cheese, and crunchy fava beans – not exactly bread crumbs, but quite a flavor combination.

After that meal at Tico, I bought a head of cauliflower thinking I’d make Mom’s Hungarian Cauliflower. Of course, as soon as I got home I realized that we had no bread crumbs – not even a lonely crust of bread from which to make bread crumbs.  Typical of my haphazard shopping. But then again, most of my recipe innovations arise from missing ingredients.

So I roasted the cauliflower and tossed it with chipotle-laced yogurt, sprinkled it with a bit of salty cheese, and a few pumpkin seeds from the back of the cupboard. And I have to say, it turned out quite wonderfully. This recipe has all the nutty flavor and smokey punch of the dish at Tico and all of the homey creaminess of my mom’s cauliflower. And even better… this version is seriously healthy.

Creamy Chipotle Cauliflower

Serves 4 as a side dish

1 medium head cauliflower

1 tablespoon olive oil

salt and pepper

3/4 cup fat free Greek yogurt

1 tablespoon bottled chipotle hot sauce

1/4 cup pepitas (hulled pumpkin seeds)

1/4 cup crumbled feta cheese

Preheat the oven to 400 degrees.  Cut the cauliflower into bite-sized florets.  Toss the cauliflower with the oil and sprinkle with salt and pepper.  Arrange the cauliflower in a single layer on a baking sheet and roast about 25 minutes until browned on the edges. Cool slightly.

Meanwhile, mix together the yogurt and the hot sauce. Arrange the pepitas on a baking sheet and roast in the 400 degree oven for 3-5 minutes, until lightly toasted. Toss the cauliflower with the yogurt mixture and top with the cheese and pepitas.  Serve warm.

Published in: on May 19, 2011 at 6:42 pm  Comments (15)  
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