Whenever the holidays roll around, I love to bake and experiment with luscious pies and savory tarts. Puff pastry is such an easy way to make appetizers fit for a crowd, especially when you buy it pre-made from the grocery store. (I especially like Dufour brand which I get from Whole Foods and Fairway stores in NYC, it’s super flaky and buttery and light.) You simply roll them out on to a floured surface or a non-stick silicone baking mat (try Silpat), score the edges and prick a few holes in it and pre-bake it for about 15 minutes. Then, you can top it with any sweet or savory topping you like and bake it into a buttery, crispy delightful tart (or cut the pastry into smaller rounds with a biscuit cutter) to feed a crowd for brunch or a holiday appetizer.
I decided to top this one with some sauteed baby asparagus and garlic with red chile flakes along with three creamy melty cheeses: ricotta, gruyere and parmesan and a hint of lemon zest. All you gotta do is create your masterpiece, pop it in the oven and cut it into squares and you’ve got a crowd-pleaser waiting to happen and a party in your mouth. If you’re not a big asparagus fan, try experimenting with some other veggies: broccoli, mushrooms, brussels sprouts, butternut squash, spinach – whatever you fancy, and play with other cheeses, as long as they are good for melting such as Monterey Jack, Brie, Gorgonzola or Mozzarella. The ricotta base I wouldn’t substitute though – it gives it a creamy layer of flavor and texture that’s just too good to give up and protects the pastry base from getting soggy from the vegetables and cheese. Throw some cooked bacon, ham or prosciutto on it too if you really want to add some savory flavor. And if you want to go the extra mile and make your own pastry dough, go for it – but it takes a lot longer and a little more elbow grease to get it perfect. Happy Holidays!
Heat olive oil over medium heat and saute asparagus spears with the shallots for about 5-7 minutes until they get soft. Add minced garlic and red pepper flakes and saute for another 1-2 minutes. Remove pan from heat and set aside.
In a large mixing bowl, add ricotta, whisked egg, half of the Parmesan cheese, thyme, lemon zest, sea salt and pepper.
Roll out pastry sheet into a 16"x10" rectangle on to a Silpat (silicone baking mat) or parchment paper. Score around the edges 1 inch border and prick the base of the pastry with a fork in several places. Bake the pastry in oven for 15 minutes. Remove from oven and let cool for a few minutes before adding toppings.
Spread the ricotta and cheese mixture over the base of the puff pastry evenly. Top with sauteed asparagus, shallots and garlic, laying out asparagus spears in a flat row across the pastry.
Sprinkle over the top the shredded Gruyere cheese and the rest of the Parmesan cheese. Sprinkle additional fresh thyme if desired.
Place the tart (on the Silpat or parchment paper base) on a rectangle baking sheet into the oven and bake for 20-25 minutes until pastry is crisp and golden brown and the cheese on top is bubbly.
Remove from oven and let cool for about 5-10 minutes. Cut tart into squares and serve.
Notes
Delicious for a holiday brunch or appetizer (you can always cut tart into bite size pieces to feed a crowd).
Serve with a crisp white wine such as Pinot Grigio or Chenin Blanc.
Homestyle Meatloaf with Ancho Chile-Red Pepper Glaze
OK, so I know Meatloaf is one of those dishes we’re all a little bored of by now. Not so glamorous or gourmet, and usually a quick go-to dish when we have nothing else in the fridge and want to make an easy dinner with a few ingredients on hand. Well that was the case last weekend, so I thought – how can I jazz this meatloaf up a bit and make it a little healthier to boot?
Kickin’ Ketchup
I have some samples of Kickin’ Ketchup in my pantry that I’ve been meaning to try – it’s a spicy ketchup made out in California with a touch of heat and smooth sweetness. I thought I would experiment making a spicy concoction made with the ketchup and some ancho chile powder and red pepper jelly (try this one or make your own) – perfect for a Meatloaf glaze or dipping sauce for homemade cocktail meatballs. The balance of the smoky chile powder mixed with the spicy heat of the ketchup and sweet heat of the red pepper jelly is a harmonious combination and I’m lovin’ it. For the meatloaf, I used a combination of ground beef, ground pork and ground veal – the holy grail for a savory juicy meatloaf. I added onions and garlic, some minced zucchini, a dollop of Kickin’ Ketchup and a dash of ancho chile powder along with oatmeal substituted for regular breadcrumbs. I made some Wild Mushroom Risotto on the side, but this would be perfect with some roasted carrots, sauteed zucchini or mashed potatoes to accompany. Dig in!
1 1/2 pounds meatloaf mix (ground beef, veal and pork)
1 teaspoon red pepper flakes
1/2 teaspoon ancho chile powder
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons Kickin' Ketchup (or use regular ketchup and add some cayenne)
1/4 cup instant or steel-cut oats
ANCHO CHILE-RED PEPPER GLAZE
1/4 cup Kickin' Ketchup
4 tablespoons Red Pepper Jelly
1/2 teaspoon garlic salt
1/2 teaspoon ancho chile powder
1/2 teaspoon black pepper
Instructions
HEALTHY HOMESTYLE MEATLOAF
Melt butter in a large saute pan over medium high heat. Add onions and zucchini and cook for about 8 minutes, until tender. Add minced garlic and saute for another minute or two. Remove cooked vegetables from the pan into a small bowl, let cool completely and set aside.
Preheat oven to 350 degrees. Spray a ceramic or glass rectangular baking dish with no-stick cooking oil spray.
Whisk eggs together in a large mixing bowl, add the cooled cooked veggies, meat, spices, ketchup and oats and mix together thoroughly and gently with your hands.
Take the meatloaf mixture and press together into one large or two small loaves into the baking dish.
Make the Ancho Chile-Red Pepper Glaze per instructions below, and brush over entire meatloaf, saving some extra glaze for serving.
Bake for 1 hour up to 1 1/4 hours until a thermometer inserted in center reads 155 degrees F.
Remove baked meatloaf from oven and let cool for about 10 minutes.
Slice and serve with additional glaze and a side of roasted veggies, mashed potatoes or mushroom risotto.
ANCHO CHILE-RED PEPPER GLAZE
Mix together ketchup, red pepper jelly, garlic salt and ancho chile powder and black pepper. Brush glaze on to meatloaf and save additional glaze for serving.
To make the mushroom stock, wash and trim the stems of the fresh mushrooms. Reserve the stems and slice the mushroom caps for use later in the recipe. (Make sure to dust of the dirt first and don’t soak the mushrooms).
Combine the chicken stock, stems, dried porcini mushrooms in a medium saucepan. Bring to a boil, turn down to a simmer, and cook for 30 minutes over low heat. Strain through a cheesecloth and reserve the liquid for the risotto.
Heat a large sauté pan and add 4 tbsp of butter. Add the sliced mushrooms and sauté until browned. Deglaze the Madeira and reduce until almost all the liquid has evaporated. Reserve the mushrooms. (Try to let the Madeira glaze sit, don’t stir).
For the risotto, heat a wide pot or rondeau (flat bottom pot with tall sides) over medium-high heat and add 2 tbsp butter. Add the shallots and sauté until translucent, about 3 minutes. Add the rice and stir the mixture together to coat the rice with the shallots and butter.
Add the white wine, lower the heat and cook, stirring constantly, until the wine has evaporated. Begin adding the mushroom stock, a large ladleful at a time. Continue to add the mushroom stock (slowly and continuously), stirring constantly until the rice is just cooked through and all the stock has been absorbed, about 20 mins. The rice should be slightly al dente but have a creamy consistency and not dry.
Stir in the reserved mushrooms, the remaining tablespoon of butter, chives, and parsley. Top off the risotto with Pecorino Romano and season with salt and pepper to taste.
Chili is one of my go-to recipes when the Autumn leaves start turning colors and the weather starts getting cooler – especially on a crisp weekend night cuddled under some fuzzy blankets with me and my kitty cat watching some movies. Or with a group of friends watching everyone go crazy on college football game day. There’s nothing better than that. And, it’s an easy thing to make and dishes out a big dose of comfort. The best part is once I make a big pot, I can eat it for a few days and then throw the rest in the freezer for later (unless all my crazy friends dig in and there’s nothing left to show for it which actually makes me the happiest!)
I decided I wanted to make a spicier version of the chili I normally make and added a kick to it with some Cajun/Creole seasoning Tony Chacere’s (or you can try Emeril’s Southwest Essence) which adds an extra layer of spicy, savory flavor with green and red bell pepper and celery flavors. I added some red pepper flakes, diced green chilies and a few tablespoons of hot sauce to the mix and used half ground chicken (you can also use ground turkey) / half ground beef and threw in some garlic, onions and black beans to make it a little healthier too. If you want to make it even more authentically Cajun, you could throw in some Andouille sausage or corn or green and red peppers for even more flavor and texture.
It’s perfect on its own, but you can cool the heat a little bit with some sour cream and shredded cheddar cheese on top. If you want it even spicier, just throw in a little extra hot sauce – I love Evil Ooze by Hotline Pepper Products (my friend Kerry Stressel makes it in Texas) and classic Tabasco hot sauce, or you can do a little milder sauce like Frank’s RedHot or Cholula) and top with extra diced chilies or sliced jalapenos. I usually serve my chili with plain crackers or corn chips, but you could also make some yummy cheesy garlic bread to serve with it instead. Cozy up and enjoy! 🙂
1 tablespoon Cajun or Creole seasoning (Tony Chacere's)
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoon paprika
1 tablespoon cayenne pepper
1/2 tablespoon red pepper flakes
2 cups low-sodium chicken or vegetable stock
1 cup water
1 -28 ounce can crushed tomatoes
1 -15 ounce can tomato sauce or 1/2 cup chopped fresh tomatoes
2-3 tablespoons hot pepper sauce
1 can black beans, drained and rinsed
1 can diced green chilies, drained (or 1 fresh jalapeno, seeded and diced)
1 cup of corn kernels (optional)
Salt and freshly ground black pepper, to taste
Shredded cheddar cheese and sour cream, for garnish
Extra hot sauce, diced chilies or jalapeno (if desired)
Crackers, garlic toast or corn chips, for serving (if desired)
Instructions
Heat the olive oil in a large pot and saute the chopped onion until soft and translucent, for about 5-6 minutes. Add the minced garlic and saute for another 30 seconds to 1 minute.
Add the ground chicken or turkey and beef to the pot and mix with the garlic and onion, stirring with a wooden spoon to brown the meat. Continue to cook until all the meat is brown and no longer pink, for about 8-10 minutes. Drain the fat off the meat into a colander and place meat and onion-garlic mixture back into the pan.
Add the Cajun-Creole seasoning and all the dry chili spices and red pepper flakes, stir and cook for another minute or so.
Pour in the stock, water, crushed tomatoes, tomato sauce (or chopped fresh tomatoes) and hot sauce; turn up the heat until chili starts to bubble, and lower heat to a simmer.
Stir in black beans and and diced green chilies, cover and simmer for at least 45 minutes, up to 2 hours, stirring occasionally.
Add salt and freshly ground black pepper to taste. (Note: You can play with the thickness of the chili by adding additional water or stock as it simmers, but be sure to taste and adjust the seasonings to your liking if you do this.)
Serve with shredded cheddar cheese and sour cream for garnish. Top with some extra diced chilies or jalapenos for extra zing if desired.
Notes
You can play with the desired thickness of the chili by adding additional water or stock but be sure to taste and season it to your liking if you do this.)
You can also add some fresh or canned corn to the chili while cooking.
Serve with shredded cheddar cheese and sour cream for garnish. You can also top with some extra diced chilies or jalapenos for extra zing if desired.
Fresh cilantro or lime adds great flavors as garnish for a little bit more green.
Enjoy with a big hearty glass of red wine or a beer and some crackers, corn chips or cheesy garlic bread.
I don’t know about you, but I can’t think of anything more delicious on the planet than a big creamy bowl of luscious Mac and Cheese. It’s one of those foods that takes you back to your childhood, bringing a huge dose of comfort on any dreary day.
Welcome the launch of the new cookbook Melt: The Art of Macaroni and Cheese by authors Stephanie Stiavetti and Garrett McCord – who have taken this classic comfort food to a whole new level. Melt fuses gourmet ingredients with a wide array of pastas and handcrafted cheeses for rich, creamy and elegant comfort dishes that will appeal to all mac and cheese lovers alike and to cheese lovers everywhere. Their recipes are grown up versions made with artisanal cheeses and gourmet pasta combinations that will put your Mama’s Mac and Cheese to shame.
Inside the cookbook you’ll find a whole chapter dedicated to Cheese and another to Pasta: they discuss their research on the history and origins of all the different types of cheeses available and how to choose, prep and pair them with gourmet ingredients, wines and pastas for the maximum amount of flavors. You’ll also find some great recipes for fresh, unique Salads including Asparagus Salad with Ricotta, Fava Beans and Mint and Farfalle or Humboldt Fog with Grilled Peaches and Orzo. A whole chapter of Stovetop Delights has recipes made with creamy, velvety cheese and pasta combinations such as Beef Stroganoff with Egg Noodles or Moody Blue and Roaring 40s with Honey Roasted Delicata Squash and Sage Butter with Rotini. There’s plenty of Hearty and Satisfying Mac and Cheese recipes with baked combinations full of texture and flavor too: Aged Mahon Gratin with Chorizo, Shallots, Spinach and Cavatappi or Cahill’s Irish Porter Cheddar with Bacon and Stout. They have another recipe chapter dedicated to Sweet dishes such as Sweet Potato Kugel and Fromage Blanc with Chevre, Peach and Ghost Pepper Canneloni.
If you’re a sucker for a creamy pot of Mac and Cheese like I am, you definitely need to try the recipes in this book – it will open your eyes to all the gorgeous gourmet combinations you can create if you just get a little bit creative and think outside the box (the BLUE box, that is!). Definitely a keeper – and great for the chilly months ahead to keep you cozy and comfy with a big old bowl of cheesy goodness.
Check out the trailer below with Stephanie and Garrett discussing the concept behind the book!
To celebrate the official release of Melt: the Art of Macaroni and Cheese, they are giving away yet another $500 set of Le Creuset cookware and a $100 gift certificate for Murray’s Cheese. No purchase is necessary to enter the giveaway.
Red Hawk Macaroni with Prosciutto and Raspberry Jam
Red Hawk, perhaps the most popular cheese made by California’s Cowgirl Creamery, is a mellow and complex washed-rind cheese. While it deserves its moment in the spotlight, it doesn’t fare well with complicated pairings; rather, this triple-cream appreciates a modest presentation that allows its pungent, meaty notes to speak for themselves.
For this dish, we decided to let Red Hawk’s heartiness take center stage, accompanied by only a bit of salty prosciutto and a touch of tart jam. You’ll be surprised how these two ingredients accentuate what makes Red Hawk so beloved—an understated intensity that puts it at the top of many cheese lovers’ top 10 lists.
Serves 4
8 ounces uncooked elbow macaroni
1 full wheel Red Hawk, rind intact, chopped into chunks
4 thin slices prosciutto, chopped
1 teaspoon sea salt
Freshly ground black pepper
2 cups heavy cream
4 tablespoons raspberry jam (plus more per your indulgence)
1. Preheat oven to 350°F.
2. Cook pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
3. In a large bowl, mix pasta, cheese, and prosciutto. Sprinkle with salt and a few good turns of the pepper grinder. Toss until well combined.
4. Lightly oil four 8-ounce ramekins and fill them with equal amounts of the pasta, cheese, and prosciutto mixture. Add a scant ½ cup of cream to each ramekin.
5. Line a rimmed baking sheet with foil and place your ramekins onto the sheet.
Slide into oven and bake for 35 minutes, or until the cream has thickened into a nice gratin. Remove from oven and allow to sit for 10 minutes. The cheese is supposed to bubble over the edges of the ramekins—that’s part of the charm of this dish. And it’s why you lined the baking sheet with foil.
6. Top each ramekin with 1 tablespoon raspberry jam before serving. Add more spoonfuls of jammy goodness if you see fit.
Additional pairings for the cheese: honey, panforte, dried apricots
Penne with Garrotxa, Serrano Ham, and Sun-Dried Tomatoes
Penne with Garrotxa, Serrano Ham, and Sun-Dried Tomatoes
Native to Catalonia, Spain, Garrotxa is a throaty, goaty cheese that imparts an almost Cheddar-like tanginess. A gray mold blankets this pasteurized flavor titan, which gets its smooth earthiness from the lush coastal grasses that feed the goats raised to make it. Cutting away the rind on this firm cheese is easy, and a sharp knife run down the sides will shave off the moldy exterior without sacrificing much of the Garrotxa beneath.
Here, Garrotxa coalesces with two other signature Spanish ingredients, sun-dried tomatoes and Serrano ham, to create an ethereal cheese gratin polished with just a touch of butter, milk, and crème fraîche. This recipe isn’t your typical melty, creamy macaroni and cheese; rather, it’s a drier dish that allows the ingredients to mingle coyly while remaining somewhat independent.
Serves 2 to 4
8 ounces penne
1 pound Garrotxa, shredded
¼ cup milk
½ cup crème fraîche
1 tablespoon butter
½ teaspoon freshly ground white pepper
½ cup chopped sun-dried tomatoes
6 ounces Serrano ham slices, torn coarsely by hand into chunks
1. Preheat oven to 375°F.
2. Cook the pasta in salted boiling water until al dente. Drain through a colander. Set aside.
3. In a saucepan, combine cheese, milk, crème fraîche, and butter. Cook over medium-low heat until cheese is mostly melted and you have a creamy sauce. To keep the cheese sauce from breaking, remove the sauce from the heat before the cheese is entirely melted. Season with pepper, adding more to taste if you like.
4. In a shallow buttered casserole dish, toss pasta with sun-dried tomatoes and Serrano ham. Pour the sauce over the pasta, then stir together until combined. Bake for 15 to 20 minutes, until the top is golden brown and bubbling around the edges. Serve immediately.
Alternative cheeses: Ibores, Twig Farm Goat Tomme, Bardwell Farm’s Equinox
Wine pairings: Txakoli, Catalonian white wine, Grüner Veltliner
Additional pairings for the cheese: fig jam, picholine olives
Recipes: Stephanie Stiavetti and Garrett McCord, Courtesy of Little, Brown and Company Photos: Matt Armendariz, Courtesy of Little, Brown and Company
About the Authors
Stephanie Stiavetti
Stephanie is a freelance food writer, recipe developer, and multimedia producer living in the San Francisco Bay Area. Her work has appeared on KQED, NPR, the Huffington Post, and a host of other outlets. Stephanie can be found most regularly on her food blog, The Culinary Life, where she explores the boundless world of flavor and texture.
Living in the city of Sacramento, Garrett McCord works as a food writer and recipe developer. His blog, Vanilla Garlic, looks at how life and food intertwine. His writing has appeared publications such as Saveur.com, The Huffington Post, Gourmet Live, the James Beard Award winning Epi-Log, Cheese Connoisseur, and the Sacramento News and Review and Edible Sacramento. He holds a master’s in English Composition from California State University, Sacramento, where he studied the rhetoric of the Slow Food Movement.
It’s that time of year again – Halloween! My favorite holiday of all times. I love the crisp Fall air, the falling colored leaves, pumpkins, apples, fresh cider and glazed doughnuts from the cider mill and the crazy fun goblins, ghost, monsters and whacky costumes creeping around the city at the annual Halloween parade in Greenwich Village in NYC.
Here are some fun Halloween cocktails you can make to celebrate the season, from top mixologists at some of NYC’s best restaurants including Courvoisier, JIMMY at The James, David Burke Kitchen, Bagatelle & more. It’s a selection of great drinks with a little something for any costume party!
Beetle Juice
Beetle Juice
Ingredients:
1.50 parts Courvoisier Rosé
.50 parts DeKuyper Crème de Cassis
Orange Juice Directions:
Build cocktail in an ice filled highball glass. Garnish with a lime squeeze.
Graveyard Gruel
Graveyard Gruel
Ingredients:
1.25 parts Courvoisier VSOP
.75 parts DeKuyper Rootbeer Schnapps
1 part Pineapple Juice Directions:
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a cherry.
Bloody Punch
Bloody Punch
Ingredients:
1.25 parts Courvoisier Rosé
.75 parts DeKuyper Red Apple
1.50 parts Fresh Lemon Sour
1.50 parts Pineapple Juice
2 dashes Angostura Bitters Directions:
Build cocktail in an ice filled highball glass. Garnish with a pineapple wedge on the rim.
Pumpkin Head
Pumpkin Head
Served at JIMMY at The James NY
Ingredients:
1 oz Tito’s vodka
1 oz Drambuie liquor
1/2 oz Lime Juice
1 oz Orange Juice
Bar spoon of Pumpkin Puree
Directions:
Shake with ice, strain into a tall glass
Add ice and stir in hard cider
Garnish with a thyme sprig
Bobbing for Apples
Bobbing for Caramel Apples
Served at David Burke Kitchen
Ingredients:
1.5 oz Stoli Salted Caramel vodka
.75 oz Stirrings Apple Pucker
Directions:
Freeze apple cubes- use as ice
Pour vodka and Apple Pucker over “apple ice”
Top with apple cider
Calico Jack – Bagatelle
Calico Jack
Served at Bagatelle
Ingredients:
50ml Bourbon whiskey aged with figs
10ml Capim Santo (Brazilian ingredient similar to lemongrass) infused with lemon
15ml of tonic citrus
Directions:
Pour ingredients in highball glass and serve on skull-shaped ice
Today is one of those dreary Fall days where it’s cold and rainy and I’m in need of a little pick me up from some classic comfort food. One that involves BACON. And CHEESE. And PASTA. And all those yummy yums that aren’t that good for you. I was looking through some of my family recipes and this one came up that looked perfect for the mood I’m in today. It’s a sinfully good baked Pierogi casserole that my family used to make around the holidays – I remember sitting around the table with my family devouring this tasty dish with absolutely no shame. It’s not fancy. It’s easy to make. Has layers of flavor from the crispy bacon, earthy mushrooms, creamy sauce and tangy sauerkraut. And it’s so darn GOOD.
Traditional Pierogies are like Polish or Ukrainian Ravioli, made with fresh made dough that is filled with potatoes and cheese, meat or sauerkraut, and usually boiled or sauteed in butter with golden brown fried onions. This recipe takes the main ingredients of Pierogi (butter, mushrooms, sauerkraut, bacon, fried onions, pasta and cheese) and blends them together into a bubbling baked one-pot dish of goodness you’re gonna die for. It’s the ultimate comfort food perfect for a chilly dreary day that will keep you coming back for more…trust me.
1 lb. spiral pasta or Girelle (little spiral tops)
6-8 strips bacon, fried and crumbled
1 large sweet onion (Vidalia), chopped
1 stick (8 ounces) butter, divided
4 oz. fresh mushrooms, chopped
1-14 ounce package sauerkraut, rinsed well
2 cans Cream of Mushroom soup
1 cup 2% milk
1 cup shredded Cheddar cheese
Fresh ground pepper, to taste
Instructions
Preheat oven to 375 degrees.
Boil pasta 7-9 minutes and drain, set aside.
In a large saute pan, fry bacon over medium heat about 6-8 minutes until crispy, drain and crumble, set aside.
Sauté onions in same saute pan with 1/2 stick of butter for another 7-8 minutes until soft and translucent. Remove from pan and set aside.
Add the other 1/2 stick of butter and and sauté mushrooms about 8 minutes until tender.
Stir all ingredients together in large mixing bowl, adding soup and 2% milk, sauerkraut, sautéed onions and mushrooms, shredded cheese, and fresh ground pepper to taste.
Pour mixture over cooked pasta into a greased rectangle casserole dish, mix thoroughly and cover with foil.
Bake at 375 degrees for 45 mins.
Remove foil and turn up oven to 500 degrees, bake for another 5-10 minutes until top gets golden brown.
On a recent trip up to Rochester, I had the pleasure of discovering a lovely little Italian place called the Mona Lisa Café. My mother and I stopped in there on a whim one afternoon for a cappuccino, but after entering the café and seeing all the delicious pastries and gelato and enticing smells of amazing food, we decided to stay for lunch instead.
We sat at a table by a large window and enjoyed a glass of wine while perusing the menu. At first we thought we would just split an appetizer, but there were just too many tasty choices on the menu to settle for just one item. We opted for a delicious Italian Panini and their amazing Greens and Beans appetizer made with escarole and cannelloni beans sautéed with heaps of garlic, savory Italian sausage, white wine, olive oil and bread crumbs topped with Parmesan cheese. WOW. Best thing I’ve ever tasted! I loved this dish so much I was inspired to recreate it at home, and my own version of Garlicky Greens and Beans with Sausage I now present to you. Delicioso!
2 cups Fingerling potatoes, peeled and cut into quarters or chunks
1 1/4 pound sweet Italian sausage (may use chicken or turkey sausage if you prefer)
4 tablespoons extra-virgin olive oil, divided
6 garlic cloves, sliced or chopped fine
1 teaspoon dried red pepper flakes
1 large bunch of greens (I used collards, but you can use spinach, kale, escarole, or mustard/turnip greens)
1 can white cannellini beans, drained and rinsed
2 1/2 cups chicken broth
1/2 cup water
1 tablespoon dried minced onion
2 tablespoons white wine vinegar
Sea salt and freshly ground pepper, to taste
1/2 cup shredded Parmigiano-Reggiano cheese, plus extra for garnish
Crusty bread or garlic bread, for dipping
Instructions
Rinse and drain potatoes, cut into quarters or chunks, depending on the size.
Bring a large pot of water to a boil and cook potatoes for about 10-12 minutes until tender. Drain and set aside.
At the same time, add 1/2 inch of water to a large saute pan over medium heat. Add sausages to and cover with a lid, simmering for 10 minutes (without turning). Remove the lid, turn sausages over, and cook for another 5 minutes until almost cooked through.
Meanwhile, measure out your liquids and dry seasonings and set aside.
Chop the garlic.
Wash the greens well and drain. Remove and discard the veins and stems, cutting leafy green parts off on either side into 1-inch strips.
Remove sausages from pan and cut into coin-sized chunks. Drain fat from pan and wipe down.
Add 1 tablespoon of oil into the same pan and return to medium heat. Add garlic and red pepper flakes, and saute while stirring often, for about 1 minute being careful not to burn garlic.
Add additional 3 tablespoons of oil and start sauteing greens by the handful until they are just starting to wilt.
Add cannellini beans, sausage, potatoes, broth, water and minced onion; bring ingredients to a boil. Reduce heat, cover and let simmer on low for 10-15 minutes to let the flavors meld.
Remove lid, add 2 tablespoons of white wine vinegar, and let simmer for another 5 minutes or so until the liquid reduces a little (you can simmer it down longer if you like a thicker stew or add more broth/water if you like a thinner stew).
Season with salt and pepper to taste.
Serve the Greens and Beans in large bowls topped with shredded Parmigiano-Reggiano cheese and crusty bread for dipping in the broth.
Delicioso!
Notes
Substitute sweet Italian sausage with chicken or turkey sausage or omit all together and adjust water/broth down to 2 cups if you prefer a vegetarian dish.
Mona Lisa Cafe uses breadcrumbs and white wine in their dish which I omitted in my version because of the starch from the potatoes and adding a splash of white wine vinegar which gives it a nice tangy flavor to the broth. Feel free to experiment by topping it with toasted breadcrumbs and using some wine in place of the water in my recipe, but you'll need to adjust the amount of liquids down if you omit the potatoes from the dish so it's not too watery/brothy. The consistency should be of a nice light stew with a balance between the meat and vegetables and the broth.
Serve with a dry white Italian wine such as Pinot Grigio and crusty bread for dipping up the broth.
Just in time for St. Patrick’s Day, Good Food Ireland (www.goodfoodireland.ie), the first-ever, all industry network driving food tourism in Ireland, offers the perfect online destination to shop, plan a food trip, obtain great Irish recipes and learn about authentic Irish food experiences. Good Food Ireland sets criteria for the “best in class” of Irish food and products and has created the Good Food Ireland Approved Provider status. There are over 450 Approved Providers that ensure consumers that all products and services meet the standards. At the newly redesigned website, www.goodfoodireland.ie you can:
Plan a food journey to Ireland via “My Food Trip.” This feature is supported by a host of information including locations and details about hotels, restaurants, cookery schools, producer experiences, markets and festivals as well as an ongoing calendar of events. In addition, there’s the opportunity to meet the people behind the products. The feature allows the user to create, save and share their favorite food trip around Ireland. It’s like a wish list for the user when they come to Ireland.
Find and create delicious contemporary Irish dishes at home with recipes from Ireland’s top chefs including Ed Cooney, Executive Head Chef of Dublin’s five star The Merrion Hotel, and a chef for the Obamas when they were in Ireland and Maurice Keller, Good Food Ireland Ambassador Chef. Some of the recipes include Bircher Muesli made with Irish Porridge Oats, Traditional Irish Stew, Brown Bread and Salmon Fishcakes.
“St. Patrick’s Day is the perfect time to learn about Ireland’s secret gems — its locally produced ingredients, great food and great people,” says Margaret Jeffares, founder and managing director of Good Food Ireland. “Good Food Ireland was created to make it easy for food lovers everywhere to travel to Ireland and to experience our bounty first-hand, but even if you can’t do that, we now offer some of our finest products, bearing the Good Food Ireland Approved Provider seal, here in the U.S. and are happy to share delicious recipes that can be enjoyed not only on St. Patrick’s Day but every day.”
I had the opportunity to meet the Good Food Ireland’s Ambassador Chef Maurice Keller, TV Personality Clodagh McKenna and Founder Margaret Jeffares at Dean & Deluca flagship store in Soho in New York City earlier this week for a special cooking demo and tasting event of some of their authentic Irish foods.
Below are some great photos of the event and the tasty Irish goods that I sampled, available at www.goodfoodireland.ie or at Dean & DeLuca:
Chef Maurice KellerGood Food Ireland ChefsSalmon FishcakesSalmon FishcakesMaking Salmon FishcakesChef Maurice Keller and Founder Margaret JeffaresDitty’s Celery & Sea SaltDitty’s Irish OatcakesDitty’s Irish Oatcakes & Dubliner Irish CheeseBurren Smoked Salmon & Irish TroutKilbeggan Irish Porridge & Seymours BiscuitsBallymaloe RelishSmoked Salmon on OatcakesDubliner Irish Cheese & Ballymaloe Relish on Oatcakes
Good Food Ireland also shared their recipe for the amazing Salmon Fishcakes and Irish Porridge so you can make some Irish goodies yourself for St Patty’s Day! enjoy.
Salmon Fishcakes
Ingredients:
2 shallots finely chopped
1 lb Salmon Filleted and skinned
Kerrygold Butter 1 Tablespoon
Dry White Wine 5 fl oz
Chopped Parsley 1 Tablespoon
Mashed Potatoes – no cream no butter
For the Coating:
2 Tablespoons Plain Floor
2 Eggs
2 oz soft white Breadcrumbs
Instructions:
Pre-heat oven to 200c/400f gas 6
Butter and season a tray. Sprinkle with the shallots and sit the salmon on top. Drizzle with white wine and season with salt and pepper. Cover with foil and bake in the oven for 8-10 minutes – the salmon should be firm to touch but still pink in the middle.
Sit the salmon in a colander over a pan to collect all the juices.
When all the juices have drained, place in a small pot and reduce on a stove to a nice syrup consistency.
Break up the salmon into flakes, add the syrup and chopped parsley, then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.
To Breadcrumb – Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.
To Cook – Deep fry at 180c/ 350f for 4-5 minutes drain well.
Serving suggestion
Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce.
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Irish Porridge
Traditional Recipe Cooked with Water or Milk
Ingredients:
Porridge Oats 2 oz
Milk 7 fl oz
Instructions:
Heat the milk, add porridge oats and cook for 1 min serve with honey or salt
Ballymaloe Country Relish: A delicate balance of tomatoes and gentle spices, this delicious relish was created by Myrtle Allen of the famed Ballymaloe House in County Cork. It is made from only the finest ingredients, containing no artificial additives. The relish is extremely versatile and is excellent with beef burgers, French fries, cold meats, cheese, sausage rolls and salads. It is also wonderful in sandwiches or served with light meals, picnics or barbecues.
Burren Smoked Irish Salmon: All Burren Smoked Salmon is 100% Irish. It is farmed in the most pristine waters off the west coast of Ireland where there is no pollution. The entire smoking process, from filleting to packing is still done by hand in the small, family-owned smokery.
Cooleeney Cheese: Established in 1986. Jim and Breda Maher established Cooleeney Cheese on the family farm with the ambition to produce a range of artisan cheeses using the milk from their own Friesians. They launched their first cheese on the Irish market that same year and national and international awards over the next two years created a great awareness and interest in Cooleeney Farmhouse Cheese.
Ditty’s Irish Oatcakes: Handmade with rolled oats from County Armagh, these light, nutty, wholesome biscuits have a just-baked crispness. They are made by Ditty’s Home Bakery, a third-generation bakery based in Castledawson, Northern Ireland. The delicious biscuits that reflect a combination of sweet and savory flavors are handmade using only the finest locally-sourced ingredients.
Seymour’s Shortbread: Seymour’s biscuit bakery hand makes these Irish butter shortbread cookies with the finest Irish butter. They are created in Bandon, West Cork using local creamery butter, freshly delivered from the nearby co-op. The shortbread has a dense, crumbly texture but is not too sweet. It’s perfect for pairing with tea, hot chocolate or a glass of cold milk.
Kilbeggan Porridge: The oats in this “creamiest-ever porridge” are grown by fifth-generation farmers on the Lalor family farm in Kilbeggan, Ireland. Grown and processed naturally with no synthetic chemicals, this is perhaps the most delicious oatmeal you’ll ever eat.
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About Good Food Ireland
Good Food Ireland is a grassroots industry network aimed at promoting innovations in Irish food, the country’s commitment to sustainable, authentic products across food, hospitality and travel industries – incorporating farmers, chefs, hoteliers and outposts of cultural interest. The organization seeks to promote its authentic products in the U.S. and to inspire Americans to travel to Ireland to experience the contemporary cuisine and engage with its citizens and culture. The cross section of agriculture, food & culinary, production/manufacturing and tourism industries seek to grow and sustain the Irish economy.
Margaret Jeffares, Founder & Managing Director of Good Food Ireland. Margaret’s career in tourism and hospitality has spanned almost 25 years. Living on a farm with her husband, Des, in Co. Wexford, she had a strong knowledge of the agri-food industry in Ireland. This combined with her experience in tourism led Margaret to identify a major gap in the market for the development of a strong food and tourism proposition for the island of Ireland. Therefore, she launched the all island umbrella brand “Good Food Ireland” and set the standard for Food Experience in Ireland.
Maurice Keller has travelled the world as Ambassador Chef with Good Food Ireland, showcasing the highest quality food that the island has to offer. Formerly, he was the chef-proprietor of Arlington Lodge Country House Hotel in Waterford City, Ireland. Having worked for many dignitaries, Maurice’s philosophy is simply based on using the best quality local produce he can find.
Clodagh Mc Kenna is a well known TV food personality and the familiar face of “Irish Food Trails” on PBS. She is also the author of four best-selling cookbooks that include Clodagh’s Kitchen Diaries, The Irish Farmers’ Market Cookbook, Fresh from the Sea and Homemade. A trained chef from the famed Ballymaloe Cookery School, Clodagh will share her culinary vision regarding the incorporation of farm fresh produce.
Dean & DeLuca | 560 Broadway at Prince Street | SoHo NYC
Parmesan Garlic Shells with Spinach, Zucchini and Ham
This is a super easy and tasty dish that I whipped up one night with some of the ingredients I had on hand. It’s a light and savory pasta dish made with large shell pasta, sauteed spinach, zucchini and ham with garlic and a creamy parmesan alfredo sauce, with a few sprinkles of red pepper flakes, sea salt and fresh ground pepper. Perfect dish for a weeknight dinner, with some crusty French or Italian bread, a green salad and glass of wine. You can also substitute whole wheat pasta in any shape or size you please. Cooked diced bacon or prosciutto are also delicious in place of the cooked ham. If you want to experiment with the veggies, try broccoli or peas or yellow squash, what ever your heart desires!
Parmesan Garlic Shells with Spinach, Zucchini and Ham
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6
Ingredients
1 bag of medium-large shell pasta (fresh or dried)
2 tablespoons olive oil
2 cloves of garlic, minced
1 large zucchini, sliced 1/4 inch thin and halved
1 bag of fresh spinach (leaves), chopped
1-2 teaspoons red pepper flakes
1 cup of cooked Virginia ham, diced (can sub cooked prosciutto or bacon)
Kosher salt and fresh ground pepper, to taste
PARMESAN GARLIC SAUCE:
1 tablespoon butter
1 clove garlic, minced
2 teaspoons flour
Sea salt, to taste
1 cup low-fat milk
2 tablespoons neufchatel or cream cheese
1 cup parmesan cheese
Fresh parsley, chopped for garnish
1 green onion, sliced for garnish
Instructions
Bring a large pot of salted water to a boil, add pasta shells and cook according to package directions until al dente (about 8 minutes dried, 3 minutes fresh). Drain pasta, reserving 1/2 cup of cooking water and set aside.
Add 1 tablespoon of olive oil to a medium-large saute pan and add zucchini. Sprinkle with salt and fresh ground pepper to taste and cook for about 8-10 minutes until zucchini is soft. Add 1 tablespoon of garlic and saute for another minute or so until garlic starts to brown. Remove zucchini-garlic mixture from saute pan and set aside in a medium-large mixing bowl.
Add another tablespoon of olive oil to the saute pan and heat for a minute or so. Add the fresh chopped spinach, salt and pepper to taste, and red pepper flakes, stirring through. Saute spinach about 3-5 minutes until wilted. Add the cooked diced ham and saute another few minutes until browned. Remove spinach and ham from saute pan and add to cooked zucchini in mixing bowl.
To make the Parmesan Garlic Sauce:
Melt the butter in a large skillet over medium heat.
Add the garlic and cook until soft and lightly browned, about 1 minute.
Add in the flour and cook, stirring with a wooden spoon, another minute.
Whisk in the milk, a sprinkle of sea salt and cook, whisking constantly, until just thickened, about 3 minutes.
Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute.
Combine the cooked pasta shells, 1/2 cup cooking water from pasta, sauteed zucchini, spinach and ham to the alfredo garlic sauce, stir thoroughly to mix ingredients for another minute or so.
Sprinkle additional salt, pepper and red pepper flakes to taste into the pasta mixture. Remove from saute pan and place in a large serving bowl. Top pasta with chopped fresh parsley and green onions, and top with more parmesan cheese to taste.
Serve the pasta with some crusty bread, a green salad and glass of wine.
Notes
You can also substitute whole wheat pasta in any shape or size you please. Cooked diced bacon or prosciutto are also delicious in place of the cooked ham. If you want to experiment with the veggies, try broccoli or peas or yellow squash, what ever your heart desires!
Lasagna is one of my favorite comfort foods to indulge in during the Winter time, but as soon as Spring is approaching, I like to lighten up this classic recipe by substituting lots of fresh vegetables like mushrooms, carrots, zucchini and spinach in place of the ground beef or sausage that is used in the heavier, more fat-laden traditional Lasagna recipes. It still incorporates a traditional red marinara sauce and uses lightened up cheeses to give it great flavor, but somehow I feel a little less guilty taking a big bite of this yummy dish made with fresh sautéed vegetables to satisfy my comfort food fix. Goes great paired with a green salad tossed in a light Italian dressing with a glass of light red or white wine, such as a Pinot Noir or Pinot Grigio.
A lighter and healthier approach to the classic comfort dish Lasagna
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 50 minutes
Yield: 10-12
Lasagna is one of my favorite comfort foods to indulge in during the Winter time, but as soon as Spring is approaching, I like to lighten up this classic recipe by substituting lots of fresh vegetables like mushrooms, carrots, zucchini and spinach in place of the ground beef or sausage that is used in the heavier, more fat-laden traditional Lasagna recipes. It still incorporates a traditional red marinara sauce and uses lightened up cheeses to give it great flavor, but somehow I feel a little less guilty taking a big bite of this yummy dish made with fresh sautéed vegetables to satisfy my comfort food fix. Goes great paired with a green salad tossed in a light Italian dressing with a glass of light red or white wine, such as a Pinot Noir or Pinot Grigio.
Ingredients
12 lasagna noodles
1 1/2 tablespoon olive oil, divided
1/2 cup onion, diced
2 garlic cloves, minced
1 cup mushrooms, chopped fine
1 cup zucchini, chopped fine
1 cup fresh spinach, chopped fine
1 cup carrots, chopped fine
3 cups marinara sauce (homemade or prepared)
1 cup Ricotta cheese
1 cup low-fat Parmesan cheese, shredded
1 cup low-fat or 2% Mozzarella cheese, shredded
Salt and pepper, to taste
Fresh basil leaves or parsley, torn for garnish
Instructions
Preheat oven to 350 degrees.
Boil salted water in a large pot. Add lasagna noodles and cook according to package directions, drain, separate and set aside.
Heat ½ tablespoon of olive oil on low heat in a large skillet. Cook onion and garlic for three or four minutes and place into a separate bowl. Add another tablespoon of oil to skillet and cook mushrooms, zucchini, spinach and carrots about 5-10 minutes until tender and add to onion and garlic mixture. Add one cup of the marinara sauce to the vegetables and heat through.
Spread one cup of the remaining marinara sauce into the bottom of a 13x9 glass greased baking dish and layer with half of the noodles, vegetables and ricotta cheese. Sprinkle with half of the Parmesan and Mozzarella cheese and salt and pepper to taste. Repeat with another layer of marinara sauce, noodles, vegetables and ricotta cheese, sprinkling with remaining cheeses, salt and pepper. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15-20 minutes until cheese is golden and bubbly.
Let cool for 10-15 minutes, cut lasagna into squares and top with fresh basil or parsley. Serve with a green salad and glass of light red wine.
Notes
Recipe can be made ahead and kept covered in the refrigerator before baking. Can also be kept in the freezer tightly wrapped and reheated in the microwave for leftovers. For a Vegan version of the recipe: omit ricotta cheese and use Vegan soy-based cheese in place of the Parmesan and Mozzarella cheese.
