One-Pot Dishes | The Artful Gourmet :: Food Stylist | Photographer | Blogger

October 23, 2014June 29, 2020

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

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!)

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!

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

Make the Sauce:
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.
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.
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.
Cook the pasta:
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.
Make the sausage, peppers and spinach:
Preheat a large sauté pan over medium-low heat.
Add onion and bell peppers to the bowl of your food processor and pulse at medium speed until chopped into a small dice.
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.
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.
Prepare the ricotta and Parmesan cheese:
Stir together ricotta, salt, pepper and shredded cheese and stir to combine, reserving some of the grated Parmesan for garnish.
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.
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.

https://www.theartfulgourmet.com/2014/10/rotelle-sausage-peppers-spinach-ricotta-fresh-basil-marinara-sauce/

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

October 16, 2014November 29, 2020

Chicken Zucchini Wild Mushroom Farro Bake

Fall is here and all of a sudden the craving sets in – Comfort. Food. I love chicken casseroles with veggies and pasta and all that naughty creamy goodness. But I’ve been trying to cut down on sugar and white carbs lately so I thought I would make a healthier version of a chicken casserole to keep it light but satisfy my craving for a baked pot of goodness.

I used an Italian Farro that I had on hand with Porcini mushrooms, and mixed in some sautéed zucchini, garlic and minced onions with a lovely Basil olive oil I have from 7Barrels.com that gives a fresh, herby flavor to go with the nuttiness of the farro. Farro is an organic semi-pearled whole grain that cooks easily and is great in place of white rice or pasta in casseroles. The good news is it’s high in protein and fiber and also low gluten and has a low glycemic index too (plus it’s super tasty too!).

First I sautéed some garlic and dried onion in the olive oil and then added the farro to toast it slightly to bring out the nutty warm flavors before adding the water and Sazon seasoning to cook the farro until plump and slightly chewy.

Then I sautéed the zucchini with more Basil olive oil and garlic until it was lightly browned.

Next I sautéed some seasoned chicken breast in brown butter, and mixed the farro and zucchini mixture together with some grated Parmesan cheese.

After the chicken was lightly browned, I topped the farro and zucchini with the chicken breasts and drizzled a little bit of the brown butter on top and popped it in the oven for about 20-25 minutes until the casserole was baked through.

For finishing touches, I sprinkled some dried thyme, Wild Mushroom crystal sea salt, and some red pepper flakes on top.

The flavors are absolutely spectacular and it’s a healthy alternative to fat-laden creamy casseroles we’re use to. All it needs is a lovely dry white Italian wine (like a Pinot Grigio) to go with it and you’ve got a happy, Fall day. Enjoy.

Chicken Zucchini Wild Mushroom Farro Bake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

Ingredients

Porcini Mushroom Farro:
1 tablespoon Basil Olive Oil (7 Barrels)
½ tablespoon minced garlic
1 teaspoon minced dried onion
1 9.1 oz package Tuscan Fields® Farro Ai Funghi
1 small packet of Sazon seasoning
3 cups water
½ teaspoon freshly ground black pepper
¼ teaspoon Italian herb seasoning
Sautéed Zucchini:
2 large zucchini, sliced in half lengthwise and cut into half moons
2 tablespoons Basil Olive Oil (7Barrels)
1 tablespoon minced garlic
Sautéed chicken:
3 large chicken breasts (approx. 1.75-2 pounds)
1 tablespoon seasoned salt or poultry seasoning (Instant Gourmet Original)
2 tablespoons unsalted butter
¼ cup grated Parmesan cheese
1 tablespoon Wild Mushroom crystal sea salt flakes (FalkSalt), for garnish
½ tablespoon dried thyme, for garnish
1 teaspoon dried red pepper flakes, for garnish

Instructions

Prepare the Mushroom Farro:
Preheat oven to 350 degrees.
Heat the olive oil in a large Dutch oven and sauté the minced garlic for 1-2 minutes over medium heat. Add the minced dried onion and farro, and sauté for another 3-5 minutes to toast the farro.
Add water and seasonings and bring to a boil. Reduce heat to a simmer and cook farro for about 18-20 minutes until farro is plump and slightly chewy.
Remove from heat and set aside.
Prepare the Zucchini:
Heat olive oil in a large sauté pan over medium high heat and sauté garlic for one minute (be careful not to burn). Add zucchini and sauté for another 5-7 minutes until soft and lightly browned. Remove from heat and set aside.
Saute the Chicken:
Thoroughly wash and pat dry chicken breasts, rub seasoning well on both sides of the chicken.
Reheat the large sauté pan over medium high heat, add butter and let melt and get slightly brown.
Add chicken breasts and cook for approximately 4-5 minutes total, turning once, until chicken is lightly browned. Remove from heat and set aside.
Prepare the casserole:
Place the cooked farro and zucchini in a ceramic casserole. Sprinkle Parmesan cheese into the mixture and stir together well.
Arrange the chicken breasts on top of the farro-zucchini-Parmesan mixture and drizzle some of the browned butter on top.
Bake the casserole at 350 degrees uncovered, for about 20-25 minutes until chicken is no longer pink and cooked through.
Garnish with Wild Mushroom crystal sea salt, dried thyme and red pepper flakes, and additional grated Parmesan cheese, if desired. Serve hot, with a green salad and a light, dry white wine such as Pinot Grigio.

https://www.theartfulgourmet.com/2014/10/chicken-zucchini-wild-mushroom-farro-bake/

September 7, 2014September 26, 2020

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.

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

Preheat oven to 325 degrees F.
Melt 4 tablespoons of the butter, add sherry and boil 1 minute.
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.
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.
Spoon 4 tablespoons of the sauce into a small bowl. Add beaten egg yolks, 1 at a time, stirring well after each addition.
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.
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.
Makes 6 appetizer servings, or 1 medium pie.
Recipe adapted from Yankee Magazine

https://www.theartfulgourmet.com/2014/09/lobster-pie/

May 13, 2014March 6, 2020

Pie Party GE Potluck & a Potato, Bacon & Gruyere Pie w/ Shallots, Creme Fraiche & Fresh Herbs

I recently got invited to the Annual Pie Party GE Potluck with a group of food professionals from NYC, NJ and PA, and in order to attend you had to be a food professional and of course, bring a unique and delicious pie. Tickets to this awesome event were a hot commodity and sold out as always, so thanks to Harvard Common Press for releasing an extra ticket last minute me! I knew everyone would probably bring an array of sweet, and gooey pies and tarts – enough to make you swoon and pass out from a sugar coma.

I’m not really a huge sweets person so I decided to make a savory Potato, Bacon & Gruyere Pie with Shallots, Creme Fraiche & Fresh Herbs, which is really more like a tart or quiche, just to switch it up and bring something different to the party.

The 3 hour party had hundreds of gorgeous sweet and savory pies from food bloggers, writers, and local Chefs in the food industry, and was planned and hosted by Jackie Gordon aka The Diva That Ate New York and Ken Leung aka Hungry Rabbit at the gorgeous GE Monogram Design Center in NYC.

We had tons of fun meeting other foodies

and sampling the goods,

watched a cooking demo by Chef Tagere showing us how to make gorgeous handmade Empanadas,

and did lots and lots of eating

and drinking and mingling with some of the best foodies on the East Coast!

Our awesome sponsors of this amazing party were: OXO, Jarlsberg, Kerrygold, Dub Pies, Wusthof, Snapware, Woolwich Dairy and Anolon.

Plus we got some great swag bags full of goodies from our generous sponsors to take home with us to enjoy all the leftover pie for the next week.

Pie pans from Anolon, gorgeous knives from Wusthof, measuring spoons and a strawberry huller from OXO, a take home container by Snapware, a gorgeous Aussie Beef Pie from Dub Pies, mini Jarlsberg cheese and lots of beautiful creamy butter from Kerrygold USA.

All hail to the pie makers!

Now back to my pie. This is one of my favorite recipes ever. It has a delicious buttery crust with a savory filling of thinly sliced potatoes, crispy bacon, Gruyere cheese, sage, shallots and garlic, with a touch of cream and crème fraiche inside to make it extra creamy and give a nice sauce to envelop all those delicious potatoes. It’s then baked into a golden brown and topped with a dollop of crème fraiche, chopped Italian parsley, sea salt and freshly cracked black pepper for a finishing touch. It’s kind of like a big cheesy potato casserole you’d make for Thanksgiving dinner except it’s a pie. And who doesn’t love a good homemade fresh pie right out of the oven? I advise making two, though, (just double the pie filling recipe below) because this one will get snatched up quicker than you can grab your fork and say “pie”.

Potato, Bacon & Gruyere Pie w/ Shallots, Creme Fraiche & Fresh Herbs

Yield: 4-6

The pie has a delicious buttery crust with a handmade dough and a hearty filling of thinly sliced potatoes, crispy bacon, Gruyere cheese, sage, shallots and garlic, with a touch of cream and crème fraiche inside to make it extra creamy and give a nice sauce to envelop all those delicious potatoes. It’s then baked into a golden brown and topped with a dollop of crème fraiche, chopped Italian parsley, sea salt and freshly cracked black pepper for a finishing touch.

Ingredients

Pie Crust (For two 9-inch crusts):
2 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup cold unsalted butter; cut into ½ inch cubes
6 tablespoons ice water
Potato Pie Filling (For one 9-inch Pie):
6 slices of bacon or pancetta
4 medium Russet potatoes, peeled and thinly sliced into 1/16”
2 shallots, peeled and minced
2-3 cloves garlic, minced
1-2 tablespoons fresh sage leaves, minced
¼ cup half and half
2 tablespoons crème fraiche
2 tablespoons olive oil
Sea salt
Freshly cracked black pepper
4 tablespoons crème fraiche (for garnish)
1-2 tablespoons fresh Italian parsley, chopped (for garnish)

Instructions

For the dough, mix the flour, sugar, and salt in a food processor. Add butter and pulse to mix until a coarse meal forms. Gradually add the ice water in until moist clumps form in the dough. Gather the dough and form into a ball. Divide in half and flatten into disks. Wrap each dough disk in plastic and chill it for at least one to two hours before rolling it out.
Preheat the oven to 375 degrees F.
Gently roll out the pie dough on a floured surface and place into a lightly greased nine-inch round pie dish. Trim and flute the edges, set aside.
Cook the bacon slices in a large sauté pan over medium heat until crispy and browned. Drain on paper towels, crumble into small pieces and set aside.
For the potato pie filling, peel and slice the potatoes thinly (about 1/16” rounds) with a mandolin or knife; chop shallots, garlic and sage leaves. Whisk two tablespoons of crème fraiche into the half and half in a small bowl.
Toss the sliced potatoes with a little bit of olive oil, salt and pepper. Layer 1/3 of the potatoes in the dish in a circular overlapping pattern, then sprinkle with 1/3 of the shallots, garlic, sage, Gruyere cheese, half and half/crème fraiche mixture, and crumbled bacon. Repeat 2-3 more layers until all of the potato mixture and fillings are inside the pie shell. Top the pie with a little extra shredded Gruyere cheese and olive oil.
Bake the pie for about 45 minutes until crust is golden brown and the cheese on top is melted and bubbly.
Cool the pie on a baking rack for about 5 minutes and then top with a dollop or two of more crème fraiche, chopped parsley, sea salt and pepper for garnish.

Notes

You can also substitute pancetta or ham for the bacon, and mix in some Swiss or Emmenthaler cheese to the Gruyere if you want to make it extra cheesy and melty. Play around with the herbs too – throw in a little rosemary or thyme if you like. This recipe makes two 9-inch piecrusts, so if you want to make two pies, just double the pie filling recipe.

https://www.theartfulgourmet.com/2014/05/pie-party-mania-potato-bacon-gruyere-pie/

Photo Gallery from the Event (just click the photos to enlarge and see slideshow)

Sunday Supper: Pan-Roasted Chicken w/ Rosemary & Caramelized Garlic | Roasted Lemon Asparagus Almondine

Last Sunday on a cold rainy night last week, I started craving some homey pan-roasted chicken. And since I had some fresh asparagus from the farmer’s market I wanted to make some roasted asparagus to go with.

I found a recipe on Food.com‘s website by Rachael Ray for Garlic Roasted Chicken with Rosemary and Lemon that looked pretty delicious and decided to make my own version by tweaking the recipe and the cooking method a little bit.

Rachael’s recipe uses boneless chicken breasts and lemon along with the rosemary and garlic, and is roasted in the oven for about 25 minutes. It’s a simple recipe but I wanted to change it up a bit by using boneless chicken thighs for a richer, meatier flavor, and I added some paprika and cayenne pepper for some extra zing and savory flavor. I started out by pan-searing the chicken and garlic cloves in a Rosemary-Garlic infused olive oil for 20 minutes until they got caramelized and browned, then added the rosemary and finished the dish in the oven for another 20 minutes or so until cooked through and a lovely, golden brown. Then I made a savory pan sauce made with chicken broth, wine, lemon juice and butter to top the chicken, giving it a silky luscious sauce to bathe in.

I also made some lovely roasted asparagus to go with it simply made with olive oil, salt and pepper, some fresh lemon juice, sliced toasted almonds and a dash of dill seasoning and lemon zest to give it some bright flavor at the end.

The result? Crispy, savory chicken with tons of roasted caramel-y flavor and a fresh, lemony side dish of spring green asparagus topped with crunchy almonds and a hint of dill. Perfect for a Spring Sunday Supper!

Sunday Supper: Pan-Roasted Chicken w/ Rosemary & Caramelized Garlic | Roasted Lemon Asparagus Almondine

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4.

Ingredients

Pan-Roasted Chicken with Rosemary and Caramelized Garlic:
2 tablespoons Rosemary Garlic infused olive oil
4-5 boneless chicken thighs
6-8 cloves of garlic, unpeeled
2-3 sprigs of fresh rosemary
Sea salt and fresh ground black pepper, to taste
Pinch of cayenne pepper
Pinch of sweet paprika
1/4 cup white wine
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons butter
Roasted Lemon Asparagus Almondine:
1 bunch of fresh asparagus, thick woody stems trimmed
2 tablespoons olive oil
Sea salt
White pepper
2 tablespoons fresh lemon juice
1 teaspoon fresh or dried dill seasoning
1/2 cup unsalted almonds, thin sliced
1 tablespoon lemon zest

Instructions

Pan-Roasted Chicken w/ Rosemary & Caramelized Garlic:
Preheat oven to 475 degrees and heat olive oil in a cast iron or large skillet.
Season chicken thighs with salt and pepper, cayenne and paprika, and sear over high heat skin side down for about 2-3 minutes. Lower heat to medium-high, add the garlic cloves and rosemary sprigs; cook for another 10 minutes until golden brown.
Turn off the heat, turn chicken over in the skillet, baste with some of the pan juices, and broil in the oven for another 10-12 minutes until chicken is crispy and cooked through.
Turn chicken over once more (skin side up) and continue cooking for another 5 minutes or so.
Remove chicken, garlic and rosemary sprigs from the skillet, reserving the drippings in the pan. Add chicken broth, white wine, lemon juice and bring to a boil, then reduce to a simmer until sauce has reduced by half. Swirl in the butter at the end to make a silky sauce. Serve sauce over the chicken and caramelized garlic.
Roasted Asparagus Almondine:
Preheat oven to 425 degrees.
Wash and trim asparagus and place on a roasting sheet or in a baking dish.
Drizzle with olive oil, sprinkle with salt and pepper, add lemon juice and dill. Add sliced almonds over the asparagus
Roast in the oven for 7-10 minutes until asparagus and almonds are a toasty, golden brown. Sprinkle some additional lemon zest for garnish, if desired, and serve immediately with the Pan-Roasted Rosemary Chicken and Caramelized Garlic.

https://www.theartfulgourmet.com/2014/04/sunday-supper-pan-roasted-chicken-with-rosemary-and-caramelized-garlic-roasted-lemon-asparagus-almondine/

April 12, 2014September 2, 2017

Spring is here! Spring Canapes & Cocktails Party with KitchenAid

Spring is here, and there’s nothing better than gathering a few friends together for a casual get together with some canapés and cocktails featuring the fresh produce of the season. Fava Beans, Baby Garden Peas and Strawberries are a few of my favorites that start popping up in April and May with the first bloom of Spring.

I love to use my KitchenAid® 13-Cup Food Processor for making quick and tasty dips and spreads – I simply toss all the ingredients in the bowl of the food processor and give it a few whirls to make easy canapés and appetizers for sharing with friends.

An easy, fun idea is to serve crostini with a spread made of baby garden peas and fava beans, mixed with roasted garlic, mint, greek yogurt, feta cheese, lemon zest and olive oil. The flavors are bright, and it’s a light and healthy appetizer, perfect for spreading on toast and serving with fresh veggies for dipping. I love to serve them with some light Spring cocktails made with vodka, lemonade, fresh strawberries, mint and soda – perfect complement for the bite sized crostini! You can also make crostini with different veggies such as roasted red pepper, artichokes, avocado, olives – whatever you’re in the mood for!

The Pink Confetti product line over at Paper Eskimo makes a wonderful addition to any Spring Party! You can view the entire Pink Confetti Product line by visiting: https://www.papereskimo.com/product-category/shop-by-color/marshmallow-pink/.

Check out my post on KitchenAid’s Kitchenthusiast Blog for recipes, party ideas and how-to’s to get your Spring party started!

Minted-Pea-&-Fava-Bean-Crostini — Minted Pea & Fava Bean Crostini

Strawberry Mint Vodka Lemonade Cocktails

March 15, 2014September 21, 2018

Cheesy Baked Pasta w/ Sausage, Broccoli Rabe, Ricotta & Mozzarella

Spring is on the way, and there’s nothing I love to cook more than fresh greens. Broccoli rabe is one of my favorites, also known as cime di rapa (meaning “turnip tops”), rapini, broccoli di rapa and broccoletti in Italy. The young leaves of the plant are used in cooking along with the clusters of green buds that resemble small heads of broccoli. The flavor of the vegetable is slightly nutty, bitter and pungent and has tons of vitamin A, potassium, calcium and iron, with its peak season from fall to spring.

I decided to incorporate it into a cheesy baked pasta dish made with fresh sweet Italian sausage and three cheeses (ricotta, Parmigiano-Reggiano and mozzarella), along with some fun mushroom flavored pasta, tossed in truffle oil. I picked up some fresh broccoli rabe at the farmers market and sautéed it with some garlic, red pepper flakes and extra virgin olive oil until aromatic, then tossed it into a big casserole dish with the pasta, cheeses and a dash of nutmeg and lemon zest, and baked it into a big pot of golden bubbly brown goodness.

The dish is a perfect light one-pot dish, and is superb served with a glass of crisp Italian white wine, a simple Arugula salad tossed with lemon, S&P, and shaved Parmigiano-Reggiano cheese, and crusty Italian bread with olive oil and red pepper flakes for dipping. Andiamo a mangiare!

Ingredients

Kosher salt
1 bunch broccoli rabe, stems removed, chopped into large pieces
1 pound of pasta (dried ziti or penne, or chunky pasta of your choice)
2 tablespoons white truffle oil
Extra Virgin olive oil
3 cloves of garlic, minced or sliced
1 teaspoon of red pepper flakes
1 medium sweet onion, chopped
1 pound ground sweet or hot Italian sausage
1 (15 ounce) container whole milk ricotta
1 cup grated Parmigiano-Reggiano cheese
1 egg, whisked
A dash of nutmeg
1 teaspoon of fresh lemon zest
Fresh ground black pepper
2 cups shredded mozzarella cheese
2 tablespoons fresh parsley, chopped, for garnish

Directions

Preheat oven to 350 degrees. Grease a 9”x13” or 10” round casserole dish and set aside.

Bring a large pot of salted water to a boil and set up an ice bath in a large bowl to the side. Cook the broccoli rabe in the boiling water for 1 minute and immediately remove and plunge into ice bath to cool for another few minutes. Pat dry and set aside. Add the pasta to the boiling water and let cook until al dente, according to package directions. Drain and rinse pasta in cool water to stop cooking, while reserving ¼ cup of hot pasta water. Toss with white truffle oil and set aside.

Heat a large sauté pan with olive oil and bring the pan to a medium heat. Sauté the garlic and red pepper flakes for about a minute or two, until soft and aromatic. Add the broccoli rabe and toss with olive oil, add salt and heat through. Remove from pan and set aside.

In the same pan, heat more olive oil over medium high heat. Add chopped onion and sauté for about 3-5 minutes until soft and light golden brown. Add ground sausage and cook until browned, drain off any excess fat.

Return the cooked pasta and broccoli rabe into the large sauté pan with the sausage and onion mixture.

Toss the ricotta cheese with whisked egg, nutmeg, lemon zest, salt and pepper to taste. Add to the cooked pasta, broccoli rabe and sausage-onion mixture in the large sauté pan, mixing ingredients together well. Stir in ¼ cup of pasta water to make a light sauce.

Place the pasta mixture into the greased casserole dish. Top with shredded mozzarella cheese and bake for approximately 30-35 minutes until cheese is bubbly and golden brown. Let stand for 5 minutes, sprinkle with fresh chopped parsley and additional grated Parmigiano-Reggiano cheese for garnish.

Serve with a glass of crisp Italian white wine, a simple Arugula salad tossed with lemon, S&P, and shaved Parmigiano-Reggiano cheese, and crusty Italian bread with olive oil and red pepper flakes for dipping.

Serves 8.

February 13, 2014May 7, 2020

Chicken Meatball Soup with Kale, Chickpeas & Orzo

There’s nothing better than a big pot of soup in the Winter – and this has been the longest one..ever. I’ve always loved my Gram’s Minestrone soup – chock full of veggies, ground beef and pasta and thought I would make a spin on it by making it a combination of her Minestrone and Italian Wedding Soup just for fun. I made a batch of chicken meatballs with lots of parmesan cheese, garlic, onion and fresh parsley..browned them up a bit before adding some kale, carrots, chickpeas, chopped tomatoes and orzo and let it all simmer up into a big batch of healthy, heartwarming goodness. I topped it off with some extra grated parmesan, sea salt and fresh cracked pepper and mopped it up with some fresh baked Italian Rosemary bread from Todaro Bros. down the street.

Who says you can’t have some fun during a blizzard? I’m happy as a clam right now. Or as a meatball, bathing in that gorgeous broth with veggies.

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Chicken Meatball Soup with Kale, Chickpeas & Orzo

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 8

Ingredients

Chicken Meatballs:
1 pound ground chicken
1/2 cup bread crumbs (plain, dried)
1 cup grated Parmesan cheese
1 egg, whisked
1 teaspoon garlic powder
1 tablespoon minced dried onion
2 tablespoons fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 teaspoon Tony Chacere's Creole Seasoning (or sub seasoned salt or poultry seasoning)
pinch of cayenne
pinch of nutmeg
dash of red pepper flakes
1 teaspoon Deliciously Dill Blend (The Spice Hunter)
Sea salt
Fresh ground black pepper
Soup:
2 tablespoons olive or canola oil
1 medium onion, chopped
1 tablespoon minced garlic
20 baby carrots, sliced 1/4 inch thick
4 cups chicken broth
2 cups water (use 3 or 4 if you like a thinner soup)
1 (28 ounce) can chopped Italian tomatoes
1 bunch kale, torn (ribs and stems removed)
1 can chickpeas
1 cup orzo or other small pasta (ditalini, pastina, risi or stars)

Instructions

Make the meatballs:
Preheat a dutch oven over medium heat and spray with some cooking oil.
Add all ingredients into a large mixing bowl and stir. Mix together well with your hands and roll into small meatballs (about 1 1/2 inch size), place on a baking sheet or plate.
Brown meatballs in batches for about 6-8 minutes until lightly golden brown (but not cooked all the way through).
Remove meatballs, cover and set aside while prepping soup ingredients.
Make the soup:
Add additional 2 tablespoons of oil to the Dutch oven and saute onions, garlic and carrots for about 6 minutes until soft and translucent.
Stir in broth, water, and tomatoes; cook over medium-high for about 5-7 minutes until liquid comes to a boil.
Add kale, chickpeas, orzo to the pot, let soup come to a steady rolling boil for about 5 mins or so.
Add browned meatballs, cover and let simmer for about 20-30 minutes over medium-low heat, stirring occasionally until orzo and meatballs are cooked through. Add additional salt and pepper to taste.
Serve in large soup bowls topped with additional grated parmesan cheese and fresh chopped parsley for garnish and a side of crusty Italian bread or Rosemary Foccacia bread for mopping up the soup.
Don't forget the wine, fireplace, and your Valentine to make it a complete meal.

https://www.theartfulgourmet.com/2014/02/chicken-meatball-soup-kale-chickpeas-orzo/

Recipe adapted from my Grandma’s Classic Minestrone Soup and Italian Wedding Soup by Whole Foods.

January 21, 2014July 16, 2022

A Big Bowl of Comfort :: Irish Stout Beef Stew

Winter is always a little bit depressing without any sunshine and constant grey skies and snow storms every other day in New York City. But there’s something cozy about it too, when I’m pent up in my apartment with not much to do other than cook, watch a good movie and snuggle under a blanket with my heater on. For my birthday last November my Mom got me a gorgeous Wolfgang Puck cast iron ceramic enamel braising pan which I’ve been dying to make a big pot of delicious comforting something or other in. I’ve had a craving for a warm and homey stew and had some Williams-Sonoma Beef Stew Braising Sauce on hand, so it was the perfect excuse to get cooking and cure the winter chills outside.

I rounded up some beef chuck, carrots, potatoes, chopped tomatoes, onions and baby peas and threw it all in the big pot. I added a dark Irish stout beer (Guinness is the best!) and beef broth to give it a hearty savory flavor along with the stew starter which has a nice balance of spices in it like cumin, curry and paprika, dark beer, fire-roasted red peppers, chiles and tomatoes for a little extra kick. After a few hours in the oven it’s just a big pot of yum. Kinda like a big hug. Now that’s worth staying in for.

Cut the beef into 1-inch cubes, dredge with seasoned pan-searing flour and brown in 2 tablespoons of canola oil over medium high heat for about 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon and set aside.

Add onions to the pan along with another 2 tablespoons of canola oil and saute for about 5 minutes until tender. Add the 2 tablespoons of minced garlic and saute another minute.

Add Worchestershire sauce and beer and cook with onions for a few minutes, stirring and scraping pan to loosen the brown bits. Add the beef broth and cook for another few minutes.

Return the seared beef to the pot, add the chopped tomatoes, carrots, potatoes and Beef Stew starter and salt and pepper to taste, and bring to a boil.

Cover and throw the pot into a preheated 350 degree oven and let the goods simmer for about an hour. Remove from oven, stir and reduce heat to 300 degrees. At this point, if the stew is not thick enough for your liking, add a slurry of starch or roux thickener mixed with some water (about 1/4 cup) into the stew and stir well throughout. You can also smash a few of the potatoes to thicken it up a little bit. Place pot back in the oven braise for another 30 minutes to an hour. Defrost the baby peas and add into the pot the last 5 minutes or so.

Let the stew cool on top of the stove uncovered for about 15-20 minutes to let it thicken. Serve with rye bread or Irish Brown Bread and a glass of Guinness or dark beer of your choice.

A Big Bowl of Comfort :: Irish Stout Beef Stew

Prep Time: 30 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 45 minutes

Yield: 8

Serving Size: 1 cup

Ingredients

1 cup seasoned pan-searing flour (Wegmans or Wondra)
4 tablespoons canola oil, divided
2 pounds boneless chuck beef, cut into 1-inch cubes
1 ½ large onions, sliced
2 tablespoons minced garlic (3 or 4 cloves)
1 tablespoon Worchestershire sauce
1 bottle Irish stout beer (like Guinness)
1 8.5 ounce jar Williams-Sonoma Beef Stew Braising Sauce
1 14-ounce can low-sodium beef broth
4 Roma tomatoes, chopped fine in a food processor
2 cups baby carrots or large carrot chunks
6 Yukon Gold potatoes, quartered into chunks
1 package frozen baby peas
¼ cup starch or roux thickener and water slurry (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Rye or Brown Bread for serving

Instructions

Preheat the oven to 350 degrees F and heat 2 tablespoons of canola oil over medium-high heat in a large cast iron enamel braising pan or Dutch oven.
Cut the beef into 1-inch cubes, dredge with seasoned pan-searing flour and brown in 2 tablespoons of canola oil over medium high heat for about 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon and set aside.
Add sliced onions to the pan along with another 2 tablespoons of canola oil and saute for about 5 minutes until tender. Add the 2 tablespoons of minced garlic and saute another minute.
Add Worchestershire sauce and beer and cook with onions for a few minutes, stirring and scraping pan to loosen the brown bits. Add the beef broth and cook for another few minutes.
Return the seared beef to the pot, add the chopped tomatoes, baby carrots, potatoes and Beef Stew Braising Sauce, salt and pepper to taste, and bring to a boil.
Cover and place the pot into the oven and let the goods simmer for about an hour. Remove from oven, stir and reduce heat to 300 degrees. At this point, if the stew is not thick enough for your liking, add a slurry of cornstarch, flour or roux thickener mixed with some water (about 1/4 cup) into the stew and stir well throughout until desired thickness (keep in mind it will also thicken as the stew sits awhile and cools). You can also smash a few of the potatoes to thicken it up a little bit.
Place pot back in the oven braise for another 30 minutes to an hour. Defrost the baby peas and add into the pot the last 5 minutes or so.
Let the stew cool on top of the stove uncovered for about 15-20 minutes to let it thicken. Serve with rye bread or Irish Brown Bread and Irish grassfed butter (Kerrygold is my fav!!) a glass of Guinness or dark beer of your choice.

https://www.theartfulgourmet.com/2014/01/irish-stout-beef-stew/

Cozy Up.

Other Beef Stew recipes you might enjoy:

Beef Stew with Beer and Paprika – Pioneer Woman

Martha Stewart’s Beef Stew

Old-Time Beef Stew – Paula Deen

January 1, 2014June 25, 2019

Holiday Brunch! Caramelized Onion, Ham & Gouda Tart :: Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Vinaigrette :: Chicken Empanadillas :: Gluten-Free Spinach, Mushroom and Cheese Egg Casserole :: Brown Sugar Butter Monkey Bread

It wouldn’t be the holidays without catching up with friends and family and coming together for a fun holiday brunch with friends that I only get to see a couple times a year. There’s nothing better than gathering in the kitchen and around the table to eat, drink, and laugh together over some great food and drinks.

We decided to all bring a dish for our brunch (I love potlucks!) – I made a Caramelized Onion, Ham and Gouda Tart, my Sister brought a Pear, Bleu Cheese, Cranberry and Toasted Pecan Salad with Honey Vinaigrette. We also had homemade Chicken Empanadillas from my friend Julie, a Gluten-Free Spinach and Mushroom Egg Casserole by Donna (our gracious host!) and Rachel’s Brown Sugar Butter Monkey Bread was to die for! Teresa brought some gorgeous Christmas cookies and Peppermint Bark for dessert. Here’s a roundup of our recipes for the perfect holiday brunch..enjoy!

Caramelized Onion, Ham & Gouda Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6

Caramelized Onion, Ham & Gouda Tart

This savory tart recipe is perfect for the holidays and easy to make. You can either make it in a 9-inch tart pan or in a pie dish. It has tons of chunky ham, lots of gooey melty cheese, and caramelized onions, covered in a creamy egg custard with herbs baked in a crunchy, flaky pie dough. You could also substitute crispy bacon or prosciutto for the ham, and use any melty cheese you like. The caramelized onions and garlic give it a tangy sweet flavor that goes perfect with the cheesy creamy custard.

Ingredients

1 refrigerated pie shell dough (fresh or store-bought)
1 cup cooked and cubed ham
1 medium onion, halved and sliced thin
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon maple syrup
1 cup sour cream
1 egg
1 egg yolk
1/2 cup light cream
1/2 tablespoon fresh thyme, chopped (or 1 tsp dried)
1/2 tablespoon fresh parsley, chopped (or 1 tsp dried)
Sea salt and black pepper, to taste
3/4 cup Gouda cheese, sliced or shredded (can also substitute Gouda, Cheddar or another soft cheese that melts well)

Instructions

Preheat oven to 450 degrees.
Roll out pie dough into a 9" pie dish, overlapping dough 1 inch over edge of pie dish. Flute edges.
Heat a large sauté pan over medium-low heat, add olive oil and butter and onions.
Saute onions for about 5 minutes until soft, add maple syrup and stir.
Saute onions for another 5-10 minutes until they become caramelized and golden brown, add garlic and cook another minute or so. Remove from heat and set aside.
Meanwhile, in a mixing bowl whisk together sour cream, egg, egg yolk, light cream, fresh thyme, parsley and salt and pepper to make the custard filling.
Scatter the caramelized onions into the pie shell, and top with diced ham and cheese.
Pour custard over the top evenly into the shell. Bake tart for 10 minutes.
Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..
Let tart cool on a wire baking rack, cut into wedges and serve.
Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15-17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.

Notes

Recipe inspired by Andrew Zimmern's Bacon-Onion Tart, Food & Wine Magazine

https://www.theartfulgourmet.com/2014/01/caramelized-onion-ham-gouda-tart/

Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8

Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

This is one of my favorite Winter salads made with a gorgeous combination of flavors and textures. It has fresh sliced pears, toasted pecans, crumbly bleu cheese and red onions, bathed in a slightly sweet honey vinaigrette.

Ingredients

3/4 cup pecans, toasted
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce or 1/2 bag mixed greens, chopped
1/2 large red onion, sliced thin
3/4 cup crumbly bleu cheese
1/2 cup dried cranberries
1-2 pears, cored and sliced
Dressing:
3 tbsp veg oil
1 tbsp red wine vinegar
3 tablespoons honey, heated
1/2 teaspoon Dijon mustard
1 1/2 teaspoons salt (optional)
1/4 teaspoon fresh ground black pepper (optional)

Instructions

Salad:
Preheat oven to 325 degrees.
Place pecans on a baking sheet and toast for 7-10 minutes until lightly browned.
Chop lettuces and slice onion, add to large salad bowl with cranberries.
Core and cut pears into thin slices. Toss some into salad, save some for topping.
Heat honey and make dressing; toss with salad ingredients, top with crumbly bleu cheese and sliced pears.
Dressing:
Combine vinegar, warmed honey, salt and pepper in a blender or whisk together well in a mixing bowl.
Slowly stream in olive oil whisking vigorously until all oil is blended into a gorgeous vinaigrette dressing.
Toss with salad ingredients.

https://www.theartfulgourmet.com/2014/01/caramelized-onion-ham-gouda-tart/

Chicken Empanadillas (Empanadas)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 10-12 empanadillas

Chicken Empanadillas (Empanadas)

This is a classic recipe for Chicken Empanadillas (or empanadas). It has a flaky buttery dough surrounding a savory mixture of shredded cooked chicken, onions and spices, then lightly fried to crispy golden brown perfection. Serve with fresh tomato salsa for some extra heat and Latin flavor.

Ingredients

1 tbsp. Evoo
½ lb. cooked chicken breast & thigh
½ medium yellow onion, finely chopped (about ½ cup)
¼ cup Tomato Sauce
6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsp. Sofrito
1 packet Sazón with Coriander and Annatto
1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
½ tsp. Dried Oregano Ground Black Pepper, to taste
1 package (14 oz.) Discos (Yellow), thawed Corn Oil, for frying

Instructions

Heat oil in a large skillet over medium heat. Add shredded chicken and cook until browned, breaking up meat with a spoon, about 10 minutes.
Add onions and cook until soft, about 5 minutes more.
Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer).
Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.
Serve warm or at room temperature with a side of salsa.
Makes 10 to 12 empanadillas.

https://www.theartfulgourmet.com/2014/01/caramelized-onion-ham-gouda-tart/

Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8

Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

This is a healthy and delicious gluten-free egg casserole made with spinach, sautéed mushrooms, onions and cheese baked into a fluffy savory dish that will feed a crowd and leave room for the heavier fare at the brunch table.

Ingredients

1 large bag (10 oz. each) spinach
1 1/2 cups shredded Cheddar cheese (6 oz)
1 1/2 packages (8 oz. each) sliced mushrooms
1 medium onion, chopped (1/2 cup)
1/2 cup Gluten-Free Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Instructions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
Sprinkle spinach, 1 cup of the cheese, the mushrooms and onion in pie plate.(I personally recommend sautéing the onions and mushrooms for a few minutes first to soften them before adding to the casserole.)
In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese.
Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Notes

Recipe adapted from Betty Crocker

https://www.theartfulgourmet.com/2014/01/caramelized-onion-ham-gouda-tart/

Brown Sugar Butter Monkey Bread

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 12

Brown Sugar Butter Monkey Bread

This recipe for Monkey Bread is sure to be a huge hit at your next brunch gathering with friends. It's super easy to make, using Pillsbury biscuits and is topped with brown sugar, butter, walnuts and cinnamon baked into a caramelized construction of sweet buttery goodness. It won't last longer than 5 minutes - promise!

Ingredients

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Instructions

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts among the biscuit pieces.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Notes

Recipe from Pillsbury.com

https://www.theartfulgourmet.com/2014/01/caramelized-onion-ham-gouda-tart/

As I reflect on 2013, this has been a year filled with challenges and opportunities, adventures and growth both personally and professionally. Good times and bad times, which I’m thankful for and have made me stronger. Wishing all of you a Happy New Year 2014 and health, happiness and good eating! Cheers! xx