Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

I recently did some recipes for my client 7 Barrels for their holiday promotional marketing and social media campaign. Featuring their Traditional Balsamic Vinegar, White Balsamic Vinegar and White Truffle Extra Virgin Olive Oil, I created this delicious Truffle Steak Au Poivre and some amazing Cheesy Truffle Potato Stacks. Perfect for a chilly Winter evening, special occasion or holiday celebration!

Truffle Steak Au Poivre

This steak is so tender and melts in your mouth! This Truffle Steak Au Poivre has a crust made with crushed black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea salt and chopped fresh herbs. Divine!

Truffle Potato Stacks

These Cheesy Truffle Potato Stacks are so delicious and cute you won’t be able to eat just one. Thin sliced potatoes stacked and roasted in a muffin tin with luscious butter, truffle oil, parmesan cheese, cheddar cheese and garlic, topped with a sprinkle of fresh thyme and coarse sea salt. YUM!

Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4

These delicious steaks and cheesy potato stacks are made with luscious 7 Barrels truffle oil, traditional balsamic and white balsamic vinegar. The perfect combination for an elegant holiday dinner or special occasion.

Ingredients

  • Truffle Steak Au Poivre Ingredients:
  • 2 (8-ounce) NY Strip Steaks, 1 inch thick, trimmed
  • 1 teaspoon coarse sea salt (Maldon or Fleur de Sel)
  • 2 tablespoons cracked peppercorns (black or mixed)
  • 1 tablespoon Seven Barrels Truffle Olive Oil
  • 2 tablespoons unsalted butter, divided
  • 1/3 cup shallots, finely chopped
  • ½ cup low-sodium beef broth
  • 2 tablespoons Seven Barrels Traditional Dark Balsamic vinegar
  • Coarse sea salt and chopped herbs, for garnish (optional)
  • Cheesy Truffle Potato Stacks Ingredients:
  • 4 medium potatoes (Russet, Idaho or Yukon Gold)
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon garlic powder (or 1 garlic clove, minced)
  • ¼ cup butter, melted
  • ¼ cup Seven Barrels Truffle Olive Oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup sharp white cheddar, finely shredded
  • Coarse sea salt, for garnish
  • 2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
  • 1/4 cup Seven Barrels White Balsamic, for drizzling

Instructions

  1. Make the Steak:
  2. Heat a large cast iron skillet over high heat. Pat steaks dry with paper towels and sprinkle with salt evenly.
  3. Crack the peppercorns with the back of a heavy skillet or spice grinder (coarsely ground) and press onto both sides of the steaks.
  4. Add Seven Barrels Truffle olive oil and 1 tablespoon of butter to the cast iron skillet; swirl to melt and coat the pan.
  5. Place the steaks in the heated skillet and cook 3 minutes on each side (for medium-rare), drizzling olive oil and butter from the pan over the top of the steaks with a spoon while cooking to get a nice brown sear. Remove the steaks from the pan and let rest for 5 minutes to let juices resettle, then cut each steak in half.
  6. While the steaks are resting, add the shallots to the pan and sauté for a minute or two until slightly tender and golden.
  7. Stir in the beef broth and Seven Barrels Traditional Dark Balsamic vinegar, scraping the pan to loosen the browned bits. Bring to a boil and cook for 2 minutes and reduce liquid by half. Remove from heat; stir in remaining tablespoon of butter to make the balsamic pan sauce. Garnish with additional coarse sea salt and fresh herbs, if desired.
  8. Serve immediately with a side of vegetables (mashed potatoes, sautéed asparagus or green beans), a simple mixed greens salad with Seven Barrels olive oil and balsamic vinegar, and a glass of full-bodied red wine (Cabernet Sauvignon).
  9. Make the Cheesy Truffle Potato Stacks:
  10. Preheat the oven 400 degrees F.
  11. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
  12. In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
  13. Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
  14. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
  15. Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.
http://www.theartfulgourmet.com/2018/01/10/truffle-steak-au-poivre-cheesy-truffle-potato-stacks/

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup {Gluten Free}

It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?

One Pot Chili Mac Soup {Gluten Free / TresOmega Pasta}

I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!

TresOmega Gluten Free Pasta

TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.

Tresomega Pasta + Coconut Oil

First I cooked the pasta and tossed it in some TresOmega Virgin Coconut oil  to add to the soup later.

Brown beef, garlic and onions

Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.

Add veggies and beans and chiles to the pot

Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!

One Pot Chili Mac Soup {Gluten Free}

You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!

One Pot Chili Mac Soup {Gluten Free}

This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup

One Pot Chili Mac Soup {Gluten Free}

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 bowl

Serving Size: 6-8

Ingredients

  • 2 tablespoons Tresomega Virgin Coconut oil, divided
  • 2 pounds ground beef or turkey
  • 2 onions, diced
  • 3 garlic cloves, minced
  • One 15 1/2-ounce can pinto beans
  • One 15 1/2-ounce can black beans
  • One 15 1/2-ounce can kidney beans
  • One 8.75-ounce can whole kernel corn, drained
  • One 28-ounce can crushed tomatoes
  • One 14 1/2-ounce can tomatoes with chiles
  • Two 4 1/2-ounce cans diced green chiles
  • One 1 1/4-ounce package taco seasoning mix
  • One 1-ounce package ranch salad dressing mix
  • One package Tresomega Gluten Free Elbows
  • Corn chips, for garnish
  • Sour cream, for garnish
  • Shredded Mexican cheese blend, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish

Instructions

  1. Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
  2. Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
  3. Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
  4. Add cooked pasta to the pot in the last 5 minutes of cooking.
  5. To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.

Notes

Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.

http://www.theartfulgourmet.com/2017/11/13/one-pot-chili-mac-soup-gluten-free/

One Pot Chili Mac Soup {Gluten Free}

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

Pinterest

Twitter

Facebook

You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet. 

One Pot Chili Mac Soup {Gluten Free}

Kung Pao Beef w/ Cauliflower Rice (Sugar + Gluten Free)

Kung Pao Beef

Kung Pao Beef w/ Cauliflower Rice

I recently was approached by Steviva to compete in the Sweetin It-Up Blogger Recipe Challenge and decided to make a sugar free, gluten free Kung Pao Beef with Cauliflower Rice. I love Asian food, but oftentimes it has many hidden sugars in the sauce, so I thought it would be cool to make this savory dish for the challenge.

Steviva Recipe Ingredients

Steviva has a wide range of stevia-based products and I chose to use Nectevia and Erysweet for my recipe to replace the normal sugar in the sauce. Erysweet is a pure, non-GMO erythritol that is naturally derived and can be substituted cup-for-cup for sugar in recipes. Nectevia is an organic blue agave nectar infused with premium 100% pure stevia extract – and has only 1/4 the calories, carbs and sugars of regular agave, or table sugar with a warm honey flavor.

Kung Pao Beef w/ Cauliflower Rice

Kung Pao is made with chicken or beef marinated in soy sauce, sesame oil, and rice wine, which is then sautéed in a wok on high heat with crunchy bell peppers, water chestnuts, garlic, ginger, green onions and hot chilies.

Kung Pao Beef w/ Cauliflower Rice

I made a sweet and spicy sauce made with more soy sauce, rice wine, Chinese black vinegar, chicken broth, Erysweet and Nectevia in the pan with the cooked meat and veggies and tossed in some spicy peanuts, which was thickened into a luscious sweet/spicy/savory pot of yum. To serve, I topped the dish with fresh cilantro and more crunchy peanuts along with some yellow cauliflower rice sautéed with soy sauce and sesame oil and some fresh cilantro tossed in to keep it gluten free.  Absolutely delicious without all the sugar and carbs!

Kung Pao Beef w/ Cauliflower Rice (Sugar + Gluten Free)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4-6

Serving Size: 1 cup

Ingredients

  • MARINADE:
  • 1 3/4 pounds boneless beef sirloin
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine
  • 1 egg white, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • KUNG PAO:
  • 2 tablespoons peanut oil
  • 4-6 dried red chilies
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon ginger, grated (or ginger paste)
  • 1 teaspoon red chile flakes
  • 3 scallions, sliced on the bias, 1/2-inch pieces
  • 1/2 red bell pepper, sliced into strips
  • 1 can water chestnuts, sliced in half
  • 2 tablespoons soy sauce
  • 3 tablespoons rice wine
  • 1 tablespoon Chinese black vinegar (or balsamic)
  • 2 tablespoons Nectevia Original
  • 2 teaspoons Erysweet
  • 1 cup chicken broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 3/4 cup roasted spicy peanuts
  • 1/4 cup cilantro, chopped
  • Cauliflower rice sautéed with soy sauce, sesame oil and cilantro

Instructions

  1. MARINADE:
  2. Trim the fat from the steak all over and cut into 1-inch cubes. Combine the marinade ingredients in a large bowl and mix in the beef. Stir together to coat well, and place covered in the fridge for at least an hour to overnight.
  3. KUNG PAO:
  4. Heat the peanut oil in a wok or large sauce pan over medium heat, add chilies and cook for a minute until they begin to brown. Add garlic, ginger and cook for another minute. Turn heat up to high and add scallions, peppers, water chestnuts and chile flakes; saute for about 5 minutes until they begin to get soft and lightly browned. Add steak (remove from marinade and discard excess) and cook for about 3 minutes or so until beef begins to brown. Add soy sauce, rice wine, Chinese vinegar, Erysweet, Nectevia and chicken broth. Mix in the cornstarch, stirring well, to thicken the sauce. Toss in the roasted peanuts and serve over cauliflower rice with chopped cilantro, additional peanuts if desired.
http://www.theartfulgourmet.com/2017/10/31/kung-pao-beef-w-cauliflower-rice-sugar-gluten-free/

Kung Pao Beef w/ Cauliflower Rice

Hope you enjoy making this recipe – please let me know what you think if you made it in the comments below! And feel free to share this post on social media tagging #theartfulgourmet and #steviva with a link back to the original post on this blog.

For more info on Steviva products, check them out online and social media:

Website: https://www.steviva.com/

Facebook: https://www.facebook.com/steviva

Twitter: https://twitter.com/steviva

Instagram: https://www.instagram.com/stevivabrands/

Pinterest: https://www.pinterest.com/stevivabrands/

Disclaimer: This was a sponsored post by Steviva Brands and I received products to create recipes and photos for this post. All opinions, images, and text are my own. 

Maple Balsamic Quinoa Salad

Maple Balsamic Quinoa Salad

Hey guys! I’ve been so busy working on client projects I haven’t had the time to post many new recipes lately so I wanted to share a super delicious one I created for a client that I know you’re gonna love!

Maple Balsamic Quinoa Salad

This recipe for Maple Balsamic Quinoa Salad is absolutely delicious! I made a dressing with Seven Barrels Maple Balsamic vinegar and olive oil and tossed it with quinoa, chickpeas, dried tart cherries, arugula, celery, green onions and crunchy pecans.

Maple Balsamic Quinoa Salad

Not only is this super healthy and light but absolutely delicious! It has the perfect balance of tangy vinegar with a slight sweetness from the maple balsamic, agave and tart cherries, and a delightful crunch from the celery, chickpeas and green onions.

Maple Balsamic Quinoa Salad

This is a perfect side dish to make ahead for a Summer picnic and it’s full of protein and veggies and fiber making it the perfect meal on it’s own.

You can also substitute dried cranberries for the tart cherries if you can’t find them, and use a variety of nuts like cashews, almonds, or walnuts instead of pecans. Throw in some edamame or black beans too if you want more protein. Or how about a little crispy bacon???? YUM.

Hope you’re enjoying your Summer – enjoy!

Maple Balsamic Quinoa Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Serves 4-6

Ingredients

  • 2 cups quinoa, rinsed
  • 1 cup pecans
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup Seven Barrels Maple balsamic vinegar
  • 1/3 cup agave syrup or honey
  • 1 cup dried tart cherries
  • 1/2 cup celery, sliced
  • 4 scallions, thinly sliced
  • Handful of baby arugula
  • 1 tsp sea salt, plus additional to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook quinoa according to package directions. Let cool completely.
  2. Toast the pecans for about 5 to 7 minutes over medium-low heat in a saute pan, let cool and chop coarsely.
  3. Make the dressing: Whisk together the olive oil, Maple Balsamic vinegar and agave syrup (or honey) in a small mixing bowl.
  4. Add 3/4 cup dressing to the cooked quinoa. Mix in the chopped toasted pecans, tart cherries, celery, scallions, and sea salt. Serve refrigerated or at room temperature; just before serving, stir in remaining 1/4 cup dressing, arugula and season with salt and pepper, to taste.

Notes

You can also substitute dried cranberries for the tart cherries and use any type of nuts (cashews, walnuts, almonds).

http://www.theartfulgourmet.com/2017/08/02/maple-balsamic-quinoa-salad/

Lemon Garlic Shrimp w/ Spaghetti Squash

Lemon Garlic Spaghetti Squash

So we are well into the New Year, and it’s definitely time to up my game and start smashing my fitness and healthy cooking and eating goals for this year.

I’ve joined a new gym, hired a Personal Trainer and committing to doing Yoga, Pilates, Barre and weight training plus lots of walking at least 4 times a week from now on. I’m also focusing on lower carb eating for a while – cutting out sugar, processed foods, carb loaded foods. And drinking more water, getting more rest and taking my vitamins. The list goes on! Gosh, getting healthy and in shape is not easy.

Roasted Spaghetti Squash

I decided to make a lighter version of Lemon Garlic Shrimp Spaghetti that’s normally loaded. I swapped out healthy spaghetti squash roasted with olive oil, sea salt and pepper instead of pasta to lighten up the carbs and calories.

Spaghetti Squash

Then I simply shredded it into spaghetti strands with a fork…

Sautéed Lemon Garlic Shrimp

and sautéed some sliced fresh garlic and shrimp in olive oil, butter, red chile pepper,  fresh parsley and a big splash of fresh lemon juice. YUM!

Lemon Garlic Roasted Spaghetti Squash

It’s so light and delicious i don’t even miss the pasta or bread (truly!) This lovely dish is also low in calories and high in protein – two staples to losing weight. Not to mention staying full and energized without the sugar highs and lows from eating all those heavy carbs.

You can also add more veggies to the dish if you like..try sautéing some mushrooms, zucchini, cherry tomatoes or bell peppers and adding them to the mix. I absolutely love the possibilities of this dish! Who needs pasta when you have delicious buttery strands of squash instead? Please add your comments below on how you would make or alter the dish – creativity is good!

Hope you enjoy the recipe and here’s to happy and healthy New Year to all of you. xx

Lemon Garlic Shrimp w/ Spaghetti Squash

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: Makes 4-5 cups Spaghetti Squash and approximately 3 cups of Lemon Garlic Shrimp, serving 2.

This light and healthy dish is made with roasted spaghetti squash topped with sautéed shrimp, garlic, olive oil, chile flakes, lemon and parsley. Super easy and tasty and low on the carbs!

Ingredients

  • Roasted Spaghetti Squash:
  • 1 (3-pound) spaghetti squash
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • Lemon Garlic Shrimp:
  • 6 cloves garlic, sliced
  • 1 pound medium shrimp, peeled and deveined (16-20 ct)
  • 2-3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • Pinch of red pepper chile flakes
  • 3 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • Sea salt and black pepper, to taste
  • Grated Parmesan cheese, for garnish (optional)

Instructions

  1. Roasted Spaghetti Squash:
  2. Preheat oven to 375 degrees F.
  3. Cut spaghetti squash in half lengthwise and scrape out seeds and inner membranes. Drizzle and rub squash with olive oil, and sprinkle with salt and pepper.
  4. Place the halves, cut side down, in a large baking dish and roast squash for 35-45 minutes until tender.
  5. Remove squash from oven and turn side up, letting it cool for about 10 minutes.
  6. Scrape the inside of the squash with a fork to make spaghetti strands and serve with the Lemon Garlic Shrimp.
  7. Lemon Garlic Shrimp:
  8. Heat oil and butter over medium-high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.
  9. Add the shrimp and cook, stirring constantly, until shrimp are slightly cooked through, about 2-3 minutes. Add the lemon juice, red pepper flakes and parsley; toss to combine.
  10. Season to taste with salt and pepper, serve immediately over roasted spaghetti squash.
  11. Garnish with additional fresh parsley and grated parmesan cheese, if desired.
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http://www.theartfulgourmet.com/2017/01/31/lemon-garlic-shrimp-w-spaghetti-squash/

Chile Chocolate Braised Short Ribs

Short Ribs

There’s nothing more comforting and heartwarming on a crazy cold day than braised short ribs with roasted veggies and mashed potatoes. Can we say heaven in a bowl?

These short ribs take a while to make but they’re worth the wait (I promise!) – I made them a little bit spicy with dried chile peppers, garlic and onions, fresh rosemary and thyme, and a chipotle infused olive oil (I love 7 Barrels brand!) along with a dash of cocoa powder (the super intense Dutch red kind made by Guittard is my fav). They’re braised in broth, a full bottle of red wine (you’re welcome), and topped with fresh parsley.

Once they’re done cooking they will be falling off the bone – then I made a reduced sauce with a knob of butter at the end to make it super silky and delicious. I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy-savory-chocolate-chile-wine sauce. OMG.

Go ahead, indulge. You can always work it off tomorrow. Besides, a big bowl of comfort food and Netflix is more fun anyways 🙂

Chile Chocolate Braised Short Ribs

Prep Time: 1 hour

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6-8

A classic Winter comfort food dish, these delicious braised short ribs are made with chile peppers, chocolate, red wine and lots of fresh garlic, onions and herbs. Super savory and tasty, served with roasted veggies, and either mashed potatoes or egg noodles.

Ingredients

  • 2 large dried chile peppers, stemmed and deseeded
  • 1 cup boiling water
  • 5 1/2 pounds center cut short ribs, on the bone
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons chipotle olive oil (or regular EVOO if you prefer less spicy)
  • 3 cups beef stock
  • 2 tablespoons tomato paste
  • 2 teaspoons Dutch red cocoa powder (Guittard)
  • 4-5 cloves garlic, smashed
  • 3 small onions, chopped
  • One bottle red wine (Pinot Noir or Merlot or Cab Sauv)
  • 2 tablespoons balsamic vinegar
  • A few sprigs of fresh herbs (rosemary and thyme)
  • Knob of unsalted butter (1-2 tablespoons)
  • Fresh parsley, chopped for garnish
  • Roasted cauliflower and brussels sprouts, for serving
  • Mashed potatoes or egg noodles, for serving

Instructions

  1. Preheat oven to 325 degrees. Adjust rack to lower third.
  2. Cover chopped chile peppers with boiling water and let sit, covered for about 20 minutes until soft.
  3. Meanwhile, sprinkle short ribs on both sides generously with kosher salt and pepper and let rest to room temperature about 15 minutes while peppers are soaking.
  4. Heat olive oil in a large Dutch oven over medium-high heat and cook short ribs in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side/15 minutes per batch).
  5. Once all short ribs are seared, place on a platter tented with foil and set aside.
  6. In a blender or food processor, add the chiles, water, stock, tomato paste, cocoa, garlic, onions, and a little dash of salt and mix thoroughly together until smooth.
  7. Pour the red wine in the Dutch oven and scrape the brown bits up from the bottom of the pan (deglazing the pan) and turn heat up to high bringing to a boil for 2-3 minutes, then reducing heat to a simmer, letting wine reduce by half (about 20 minutes).
  8. Add the pureed chile-onion mixture, balsamic vinegar and fresh herbs to the pot and boil together for a few minutes. Return the short ribs to the pot, cover tightly with a lid and braise in the oven for about 2 1/2 hours until meat is tender and falls off the bone.
  9. Place the ribs back on to a large platter and tent with foil to keep warm while making the sauce.
  10. Put the Dutch oven on the stove and heat over medium-high for another 10 minutes or so until sauce thickens and reduces. Remove from heat and add a knob of butter into the sauce to make it extra silky and smooth.
  11. Add the ribs back into the sauce and coat thoroughly. Serve on plates with sauce on top along side roasted veggies and mashed potatoes or egg noodles. Garnish with fresh parsley and additional salt and pepper to taste.

Notes

You can also substitute hard cider or a dark lager beer for the red wine.

http://www.theartfulgourmet.com/2017/01/24/chile-chocolate-braised-short-ribs/

 

Wine-Braised Chicken w/ Bacon, Veggies & Herbs

Wine-Braised Chicken with Bacon, Veggies & Herbs

As the weather cools down in the late fall season, there’s nothing I love more than cooking a big one-pot comforting dish on a Sunday afternoon. One-pot dishes are so easy to make, and the enticing smells from the oven are enough to wipe out any winter blues that might be coming on. Welcome my Wine-Braised Chicken with Bacon, Veggies and Herbs. 

KitchenAid 6 Qt Ceramic Dutch Oven

I love making hearty braised dishes with meat and vegetables because they’re easy and so good, especially in my KitchenAid® 6.0Qt Cast Iron Cookware. It’s big enough to make a meal for a crowd, and it’s enameled with cast iron inside which makes it the perfect vessel to cook slow braised dishes, roasts, stews, soups, chilis and any one-pot meals. It even has a grill pan inside the lid! How cool is that?

Wine-Braised Chicken with Bacon, Veggies and Herbs

My Wine-Braised Chicken has tons of goodness inside: chicken thighs, shallots, bacon, cipollini onions, garlic, fresh rosemary and thyme, bacon and carrots. It’s slow-cooked into a big pot of deliciousness with white wine, chicken broth, and then a reduced  au jus cream sauce served over the top.

Wine-Braised Chicken with Bacon, Veggies and Herbs

This is such a delicious and easy recipe to make and it’s pure comfort food perfect for a chilly Winter day. The best part is you only have to cook and clean in one pot, which is awesome. (More time to snuggle under the blankets and watch movies by the fireplace!)

I’d love to hear what you would make in your KitchenAid® Cast Iron Cookware by experimenting with my recipe. Would you use a different meat, like beef or pork? What vegetables would you substitute or add? Would you try a different sauce for the recipe?

Share your take on this Wine-Braised Chicken recipe on the KitchenAid Instagram page using #MadeWithKitchenAid for a chance to be featured!

CLICK HERE FOR THE FULL RECIPE AND STEP-BY-STEP INSTRUCTIONS ON THE KITCHENAID BLOG!

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

Maple- Mustard Chicken

One-pot savory dishes are one of those things I crave when it’s cold outside because it’s cozy and warming and just plain darn tasty and easy to make. I also love roasting veggies in the Winter because they’re no-fuss when I’m busy doing other things and don’t want to stand over a stove all day washing dishes for hours afterwards. (Can you tell I’m ready for a holiday vacation? lol)

Maple Mustard Chicken 2

This recipe for Maple-Mustard Chicken Thighs is a perfect one-pot dish with a buttery, sweet, tangy sauce made with maple syrup, Dijon mustard (Kozlik’s is my favorite!), garlic and some Indian hot red pepper and Tandoori spices (a great blend of coriander, cumin, paprika, garlic, ginger, cardamom and saffron).

Roasted Curry Cauliflower

It’s baked together into a big pot of savory goodness (in my new purple KitchenAid ceramic baking dish..which I LOVE!), served with some Roasted Curry Cauliflower tossed in olive oil, cumin, curry powder, and garlic salt. Super easy and super delicious. I got my Indian spices at Penzey’s at Grand Central Market in NYC and the Dekalb International Farmer’s Market in Atlanta GA, but you can find them in almost any gourmet spice store or market or online on Amazon.com.

Maple Mustard Chicken 3

Savor every buttery, spicy, tasty bite.

Roasted Curry Cauliflower 2

Happy Holidays! xo

Maple Mustard Chicken w/ Roasted Curried Cauliflower

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2-4

This is a savory Indian dish made with a buttery, maple-mustard sauce, served with roasted curry cauliflower with a hint of Tandoori spices and cumin.

Ingredients

  • Buttery Maple-Mustard Chicken Thighs:
  • 8 tablespoons unsalted butter
  • 1/2 cup maple syrup
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon Indian red pepper
  • 1/4 teaspoon garlic salt
  • 1 teaspoon Tandoori spices
  • Freshly ground black pepper
  • 1 - 1 1/2 pounds boneless chicken thighs
  • Roasted Curry Cauliflower:
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic salt
  • Dash of freshly ground black pepper
  • 1 large head cauliflower, cut into florets
  • Non-stick cooking spray

Instructions

  1. Buttery Maple-Mustard Chicken Thighs:
  2. Preheat oven to 375 degrees.
  3. Add butter (cut into pieces), maple syrup, mustard, red pepper, garlic salt, Tandoori spices and black pepper to a ceramic or glass baking dish and melt butter with spices for about 5-7 minutes. Remove dish from oven and whisk ingredients together.
  4. Add chicken thighs to the baking dish, coating both sides of chicken with the buttery spicy sauce and bake in the oven for about 35-40 minutes, until chicken is cooked through.
  5. Serve chicken hot, with additional sauce drizzled over, with a side of Roasted Curry Cauliflower (recipe follows).
  6. Roasted Curry Cauliflower:
  7. Combine olive oil, cumin, curry, garlic salt and black pepper in a large mixing bowl.
  8. Wash and cut cauliflower into large florets and toss with olive oil and spice mixture, coating cauliflower evenly.
  9. Spray a large baking sheet with non-stick cooking spray and arrange cauliflower in a single layer.
  10. Roast at 375 degrees for about 45 minutes to an hour, until cauliflower is tender and browned. Toss the cauliflower occasionally while roasting to evenly brown.
  11. Serve hot with Maple-Mustard Chicken and some extra sauce on top, if desired.

Notes

Maple-Mustard Chicken recipe adapted from Apricot Lane Farms.

http://www.theartfulgourmet.com/2014/12/20/buttery-maple-mustard-chicken-thighs-w-roasted-curry-cauliflower/

 

 

Rotelle with Sausage, Peppers, Spinach and Ricotta w/ Fresh Basil Marinara Sauce

SausagePasta-hero

Sausage Pepper Spinach Pasta

So it’s finally beginning to feel like Fall around here in the Big Apple. The temperatures have dropped into the low 50s and it’s been raining like crazy for days. Enough to make you feel a little bit down, but also the crisp air, wet leaves and grey skies kind of make me feel nostalgic and excited for the holidays coming ahead. (November is also my birthday month so celebrations are in order in a couple of weeks!)

Also this dampening weather is a great excuse to make some homey comfort food, curl up under a blanket and read a good book! I absolutely love Italian food and usually get a craving for Rigatoni Bolognese or Lasagna on chilly days like these. I thought I would do something a little different and make some yummy pasta with spicy Italian Pork Sausage, some bright and colorful peppers, a few handfuls of healthy iron-rich spinach, and a homemade marinara sauce with fresh basil, topping the pasta dish off with some fresh ricotta and grated Parmigiano-Reggiano cheese and red pepper to give it some extra zing (yes, I do like my food on the spicy side!)

Sausage Pepper Spinach Pasta

It’s really an easy dish to prepare and after making my own sauce I can definitely tell a difference from store-bought pasta sauce, which this one puts to shame on all fronts! I bought some Campari Italian tomatoes that are sweet and little and absolutely adorable (I got them at Fairway on 2nd Ave but I’m sure you can find them at other grocery stores). And the homemade sauce is soooo good with the spicy sausage, savory sautéed peppers, onions, spinach and garlic! (And hey, a little bit healthier than a fattening super cheesy-baked pasta dish I normally crave!)

The fresh ricotta and grated Parmigiano-Reggiano cheese give it a creamy, tangy contrast to the spicy, savory flavors in the dish. All you need is some crusty bread and a nice medium-bodied Italian wine such as Nero d”Avola (from Sicily and a bit fruity and herby), Barbera (from Veneto with hints of black cherry and licorice) or a Bonarda (from Northern Italy with hints of black fruits, violet and black pepper). If you prefer white wine, go for a Pinot Grigio or even a Riesling which is a little sweeter and a good balance for the hearty, spicy flavors in the pasta.

Buon Appetito!

Sausage Pepper Spinach Pasta

Rotelle with Sausage, Peppers, Spinach and Ricotta with Fresh Basil Marinara Sauce

Yield: 4 to 6 servings

I absolutely love Italian food and usually get a craving for Rigatoni Bolognese or Lasagna on chilly days like these. I thought I would do something a little different and make some yummy pasta with some spicy Italian sausage, some bright and colorful peppers, some healthy iron-rich spinach and to top it off, make my own fresh marinara sauce with some fresh basil, topping the pasta dish off with some fresh ricotta and grated Parmesan cheese and some red pepper to give it some extra zing (yes, I do like my food on the spicy side!)

Ingredients

  • Fresh Basil Marinara Sauce
  • 3 pounds fresh plum tomatoes, blanched, peeled and seeded
  • 1/4 cup extra virgin olive oil
  • 2 large garlic cloves, minced
  • Pinch of red pepper flakes
  • Sea salt, to taste
  • 4 fresh basil leaves, torn into bits
  • 1 pound Rotelle pasta (or sub Gemelli, Gigli, Fusilli or Festonati)
  • Sausage, Peppers and Spinach:
  • 2 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • ½ teaspoon red pepper flakes
  • ½ pound ground pork sausage (spicy or sweet, you choose)
  • ½ onion, chopped
  • ½ red pepper, chopped
  • ½ orange pepper, chopped
  • 2-3 cups fresh baby spinach leaves
  • A few fresh basil leaves, torn
  • Ricotta and Parmesan Cheese:
  • 2 ounces Parmigiano-Reggiano cheese (1/4 cup grated)
  • 1 1/2 cups ricotta cheese
  • Sea salt and freshly ground pepper
  • A small handful of minced chives, for garnish

Instructions

  1. Make the Sauce:
  2. Blanch the tomatoes in boiling water for 1-2 minutes, and shock in ice water. Peel the tomatoes and cut in half, and de-seed. Place the tomatoes and sea salt into the large work bowl of a food processor and pulse on medium speed until tomatoes are finely pureed. Set aside.
  3. Heat a large saucepan over medium heat. Sauté the garlic and red pepper flakes for a few minutes, then add the tomato puree and cook for about 25-30 minutes at a steady simmer (lower heat if it starts boiling), stirring occasionally, until the sauce is thickened and cooked through. Add in the fresh torn basil and remove from heat and set aside.
  4. Note: If making the sauce ahead of time, store in a sealed container in the refrigerator. It will stay fresh for up to 5 days or in the freezer for up to 2 months.
  5. Cook the pasta:
  6. Bring a large pot of salted water to a boil. Cook the pasta for about 10-12 minutes until al dente. Drain and return to pot. Add fresh marinara sauce and toss to combine; throw in a little extra grated Parmesan cheese and set aside.
  7. Make the sausage, peppers and spinach:
  8. Preheat a large sauté pan over medium-low heat.
  9. Add onion and bell peppers to the bowl of your food processor and pulse at medium speed until chopped into a small dice.
  10. Heat olive oil in the sauté pan, add garlic and red pepper flakes. Sauté for about 1 minute on medium-low heat until lightly golden. Increase heat to medium high, add sausage and cook until well browned and no longer pink. Drain the cooked sausage mixture on paper towels and place in a large mixing bowl.
  11. Heat additional tablespoon of olive oil and sauté onions and peppers until soft and onions are translucent, about 5-7 minutes. Add baby spinach and sauté for another 1-2 minutes until spinach is wilted. Place the cooked veggies into the bowl along with cooked sausage mixture, add salt and pepper, fresh basil and stir together. Set aside to cool.
  12. Prepare the ricotta and Parmesan cheese:
  13. Stir together ricotta, salt, pepper and shredded cheese and stir to combine, reserving some of the grated Parmesan for garnish.
  14. Scoop some of the pasta and marinara sauce into bowls. Top with Sausage, Peppers and Spinach mixture and stir to combine. Top the pasta with a few dollops of the Ricotta-Parmesan mixture, minced chives and additional salt and pepper, if desired.
  15. Serve with some crusty Italian bread, a green salad and a medium to full bodied red Italian wine such as Nero d”Avola, Barbera or a Valpolicella blend.
http://www.theartfulgourmet.com/2014/10/23/rotelle-sausage-peppers-spinach-ricotta-fresh-basil-marinara-sauce/

Sausage Pepper Spinach Pasta

 

Click here to see a great pasta and sauce pairing chart at Chow.com

Click here to see a cool chart to selecting Italian Red wines at WineFolly.com

Luscious Lobster Pies

Luscious Lobster Pies

 

There’s nothing better in the Summer time than fresh seafood. Lobster is one of my favorites and an indulgence, at that. Lobster Rolls and Lobster Salad are great picnic and backyard BBQ dishes to serve a crowd. But once the end of Summer arrives, I start to crave some comfort food and one-pot dishes for the cooler days ahead.

This is a classic recipe for Maine Lobster Pie, something I made in a recent cooking class at the Institute of Culinary Education – it’s a luscious pie made with fresh Lobster meat, cream, sherry and butter (um, not diet-friendly!) topped with a buttery, crispy topping made of Ritz crackers, melted butter, Parmesan cheese and paprika. We made a bunch of pies in small ramekins for appetizers, but you could also make one big luscious pie in a medium pie dish and serve it as a main one-pot course with a salad and some rice or pasta on the side.

It’s perfect for entertaining guests during the holidays, or even just for a homey comforting dinner on a crisp Autumn night. Go on – indulge a little. I won’t tell anyone.

Boil Lobster

 

Cooked Lobster

 

Lobster Meat

 

Luscious Lobster Pies

Yield: Makes 6 appetizer servings, or 1 whole pie.

Ingredients

  • Lobster Pie Filling
  • 10 tablespoons butter (1 ¼ sticks), divided
  • ½ cup good quality sherry
  • Meat from 2 cooked lobsters, cut into bite-sized pieces
  • 2 tablespoons all-purpose flour
  • 1 ½ cups half and half
  • 4 egg yolks, beaten
  • Sea salt and freshly ground pepper, to taste
  • Topping
  • ½ cup crushed Ritz crackers
  • ½ teaspoon paprika
  • 2 tablespoons grated Parmesan cheese
  • 4 tablespoons melted butter
  • Fresh tarragon, chives or parsley, minced, for garnish

Instructions

  1. Preheat oven to 325 degrees F.
  2. Melt 4 tablespoons of the butter, add sherry and boil 1 minute.
  3. Add lobster and remove from heat. In a medium saucepan, melt remaining butter. Add flour and cook, stirring, until mixture bubbles; cook at least 1 minute. Remove from heat.
  4. Drain and reserve the sherry from the lobster meat, then slowly whisk sherry and half-and-half into the mixture until thoroughly blended. Return to heat and cook, stirring constantly, until sauce is smooth and thick. Season with salt and pepper, adjust to desired to taste.
  5. Spoon 4 tablespoons of the sauce into a small bowl. Add beaten egg yolks, 1 at a time, stirring well after each addition.
  6. Return egg mixture to sauce and mix well. Whisk constantly over low heat about 3 minutes; do not allow to boil, or the eggs will cook and get clumpy. Remove from heat and add lobster. Turn into four individual ramekins or a small, deep pie plate.
  7. Combine topping ingredients, blend well and sprinkle over pies. Bake about 10 minutes to heat through and until the topping gets crunchy and golden brown. Garnish with some fresh tarragon, chives or parsley, if desired.
  8. Makes 6 appetizer servings, or 1 medium pie.
  9. Recipe adapted from Yankee Magazine
http://www.theartfulgourmet.com/2014/09/07/lobster-pie/

 

Lobster Ingredients

 

Butter

 

Lobster and Butter

 

Bechamel

 

Lobster Pie Filling

 

Lobster Pies Ready for Oven

 

Lobster Pies

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