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cooking cove

Roasted Lemon Chicken

By Barbara Beltrami

There’s been a new development in our kitchen. It used to be that I did the dishes and cleaned up the kitchen and my husband did the pots and pans. But lately I find myself doing the pots, or most of them, too. I think it’s because we recently got new cookware and, the control freak that I am, I want to keep them looking new and shiny, so I do them myself. That has led to another interesting development, though. In the interest of self-preservation, I’ve started to lean toward one-pot recipes, and of course I’ve gravitated toward the most obvious ones … those with chicken. Here are two I’ve tried that I think you’ll like too. They both go nicely with a tossed salad, but then, of course, there’s that bowl to wash.

Chicken with Black Beans and Corn

Chicken with Black Beans and Corn

YIELD: Makes 4 servings

INGREDIENTS:

½ tablespoon ground cumin

½ tablespoon ground coriander

Salt and freshly ground black pepper to taste

2 boneless skinless chicken breast halves, pounded thin

3 tablespoons olive oil

½ medium red onion, chopped

1 jalapeno pepper, seeded and finely chopped

1 frying pepper, seeded and diced

Two 14-ounce cans black beans, rinsed and drained

2 cups thawed frozen corn kernels

One 14-ounce can diced tomatoes, lightly drained

2 tablespoons wine vinegar

3 tablespoons chopped cilantro

4 scallions, trimmed, washed and sliced

DIRECTIONS:

Combine the cumin, coriander, salt and pepper and rub into both sides of chicken. Heat oil in a large skillet over medium heat; brown the chicken, turning once, until golden, about 4 minutes per side. Remove from skillet; set aside to keep warm. In same pan, stirring constantly, cook onion and peppers over medium heat, about 2 minutes. Add beans, corn, and tomatoes and cook over medium heat until liquid is evaporated. Place in serving bowl and toss with vinegar, cilantro and scallions; add more salt and pepper to taste. Slice chicken and place over mixture. Serve hot or warm with green salad and rustic bread, if desired.

Roasted Lemon Chicken

Roasted Lemon Chicken

YIELD: Makes 4 servings

INGREDIENTS:

2 large lemons

One 3½- to 4-pound chicken, cut up

2 pounds carrots, peeled and cut into 2-inch diagonal slices

4 medium potatoes, scrubbed and quartered

1 large onion, cut into 8 wedges

¼ cup olive oil

2 tablespoons fresh oregano or 2 teaspoons dried

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 425 F. Squeeze the juice and scrape the pulp from one lemon. Cut the other lemon into 8 slices. In a shallow roasting or baking pan, toss together the chicken, carrots, potatoes, onion, oil, lemon juice and pulp, oregano, salt and pepper until thoroughly coated. Place a lemon slice on each chicken piece. Roast, turning the veggies once or twice, until carrots and potatoes are tender and chicken is golden, about 45 to 50 minutes.  Serve hot with a green salad, if desired.

Irish Cream

By Barbara Beltrami

‘Tis a challenge to write about St. Patrick’s Day without resorting to the clichéd corned beef and cabbage. Sure and there are other Irish dishes that can also celebrate the wearin’ o’ the green.

There’s colcannon boiled potatoes and cabbage mashed together with butter and salt and pepper. Then there’s shepherd’s pie, a dish as hearty as they come, made with ground meat and veggies and topped with a mashed potato crust. I’d never made colcannon before, but after looking up a few recipes, it was easy to come up with my own version. I dug up shepherd’s pie from deep in my recipe files where I’d forgotten all about it and have happily restored it to my current repertoire. But I think my favorite is Irish cream, a whiskey blend with cream and an alcohol by volume content of 15 to 20 percent that will put green beer to shame.

Colcannon

 

Colcannon

YIELD: Makes 4 servings

INGREDIENTS:

2 pounds potatoes, preferably Yukon Gold, peeled and quartered

¼ pound unsalted butter

2 leeks (white and light green parts only) washed and thinly sliced

¼ large head cabbage, shredded

1¾ cups half-and-half

Salt and freshly ground black pepper to taste

DIRECTIONS:

In a large saucepan over medium heat boil the potatoes in salted water until fork tender. Meanwhile in another large saucepan melt half the butter over medium heat, add leeks and cook, stirring frequently, until very soft, about 8 to 10 minutes. Add cabbage and cook, stirring frequently, until soft; add half-and-half, stir and bring to simmer. Add potatoes, two tablespoons of the remaining butter and salt and pepper; stir and coarsely mash whole mixture. Transfer to serving bowl; melt final two tablespoons butter and drizzle over top.  Serve hot with fish, meat or poultry.

Shepherd’s Pie

Shepherd’s Pie

YIELD: Makes 4 servings

INGREDIENTS:

3 to 4 medium potatoes, peeled and boiled in salted water until very tender

¼ pound unsalted butter

1 large onion, chopped

1 cup diced carrots

1½ pounds ground beef

½ cup vegetable or beef broth

1 cup frozen peas, thawed

Salt and freshly ground black pepper to taste

DIRECTIONS:

Preheat oven to 400 F. While potatoes are boiling, melt half the butter in a large skillet over medium heat. Add the onions and carrots and cook, stirring frequently, until tender, about 8 minutes. Add the ground beef to the skillet and cook, stirring frequently, until no longer pink. Add the broth and continue to cook, covered, over medium heat until liquid is absorbed, about 10 minutes. Stir in thawed peas and season with salt and pepper. Mash potatoes with remaining butter. Spread meat and vegetable mixture in an 8×13-inch greased baking dish; spread potatoes on top to form a crust; bake until mashed potatoes turn slightly golden, about 30 minutes. Serve hot with a crisp green salad.

Irish Cream

Irish Cream

YIELD: Makes approximately 6 cups

INGREDIENTS:

1 cup heavy cream

One 14-ounce can sweetened condensed milk

1¾ cups Irish whiskey

½ cup coffee liqueur

¼ cup chocolate liqueur

1 teaspoon vanilla extract

DIRECTIONS:

Combine all ingredients in a blender and blend 20 to 30 seconds. Transfer to a tightly sealed container and refrigerate. Serve at room temperature with hot coffee, over ice or with crispy cookies such as biscotti or wafers. Top with whipped cream if desired.

Buckwheat Noodle Salad

By Barbara Beltrami

I heard a quote the other day. Unfortunately I don’t know its source, but it’s too good not to share. It goes something like this: “There will be peace when everyone in the world has enough noodles to eat.” And it occurred to me that noodles are one of those foods that cross so many cultures around this war-torn world. Call it what you will … udon or tagliatelle or nudel or cabeza, or lokshen, the noodle is a staple of myriad ethnic cuisines. Basically composed of flour and water and sometimes eggs, noodles sustain and enhance so many diets in so many ways …when they’re available. Some food for thought.

Buckwheat Noodle Salad

Buckwheat Noodle Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1/3 cup rice vinegar

1 teaspoon sugar

2 tablespoons freshly grated ginger

1 tablespoon honey

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons Sriracha

¼ cup peanut oil

¾ pound buckwheat noodles

½ cup freshly grated carrot

1 red bell pepper, diced

1 large cucumber, peeled, seeded and shredded

3 scallions, trimmed and thinly sliced

4 large or 6 small radishes, thinly sliced

1 handful cilantro leaves, finely chopped

DIRECTIONS:

In a large bowl, whisk together the vinegar, sugar, ginger, honey, soy sauce, sesame oil, Sriracha and peanut oil. Cook the noodles according to package directions, then rinse in cold water and drain. Add to vinegar mixture and toss well. Top with carrot, bell pepper, cucumber, scallions, radishes and cilantro. Serve at room temperature with grilled shrimp or chicken.

Udon Soup with Baby Spinach, Bok Choy and Tofu

Udon Soup with Baby Spinach, Bok Choy and Tofu

YIELD: Makes 4 servings

INGREDIENTS:

One 8-ounce package udon noodles

3 tablespoons sesame oil

1 tablespoon peanut oil

¾ pound tofu, patted dry and cut into 12 pieces

Coarse salt and freshly ground pepper to taste

One 10-ounce package baby spinach, washed

2 heads bok choy, thinly sliced

6 scallions, thinly sliced

¼ teaspoon crushed red pepper flakes

3 tablespoons tamari

¼ teaspoon sugar

1/3 cup chicken or vegetable broth

DIRECTIONS:

Cook noodles according to package directions. Place 2 tablespoons of sesame oil in a medium skillet over medium heat. Season tofu with salt and pepper and cook in oil until golden brown on all sides, about 2 minutes; remove and set aside to keep warm. Add remaining tablespoon sesame oil, peanut oil and veggies to skillet and cook, tossing frequently, until just wilted and soft, then add the red pepper flakes, tamari, sugar and broth plus any juices from the veggies. Ladle into 4 bowls and top with tofu pieces. Serve hot with sautéed sliced beef, chicken, pork or fish.

Noodle Pudding

Noodle Pudding

YIELD: Makes 6 servings

INGREDIENTS:

4 eggs

2/3 cup sour cream

Salt and freshly ground pepper to taste

2 tablespoons sugar

2 cups cottage cheese

5 cups cooked egg noodles

3 tablespoons bread crumbs

2 tablespoons unsalted butter

DIRECTIONS:

Preheat oven to 375 F. In a large bowl beat together the eggs, sour cream, salt and pepper and sugar; stir in cheese and noodles. Butter a 2-quart baking dish and transfer mixture to it; sprinkle with bread crumbs and dot with butter. Bake until thoroughly heated and top is crisp and golden, about 30 to 40 minutes. Serve hot, warm or at room temperature with a green salad.

Curried Cauliflower Bisque

By Barbara Beltrami

Many readers have asked me for more soup recipes and who can blame them? Winter chills have a way of making us crave bowls and mugs of hot soup for lunch as well as dinner. I make a huge pot of soup every week, as much, I think, for the comfort of its simmering on the stove as the comfort of ladling it into sturdy mugs and bowls and ingesting a sense of well-being despite what’s going on outside. For a little variety this time I’ve focused on pureed soups, which are smooth and very sipp-able from a mug (I think of them as winter smoothies), and I’ve come up with three favorites: Cream of Tomato and Cream of Mushroom, which are guaranteed to keep you zipping right past that canned soup aisle forevermore, and finally a nice spicy Curried Cauliflower Bisque, which will definitely get your taste buds singing.

Cream of Tomato Soup

Cream of Tomato Soup

YIELD: Makes 6 servings.

INGREDIENTS:

3 tablespoons unsalted butter

¾ cup chopped onion

¼ cup flour

4 cups milk

1 bay leaf

1½ teaspoons sugar

Two 28-ounce cans diced tomatoes

½ teaspoon baking soda

Salt and freshly ground pepper, to taste

DIRECTIONS:

In a large pot melt butter over medium heat; add onion and cook, stirring frequently, until soft but not browned. Add flour and cook, stirring constantly, 1 or 2 minutes until a smooth paste is formed. Slowly add milk, then bay leaf and sugar and continue to cook and stir until slightly thickened, about 10 to 15 minutes. In a medium bowl, combine tomatoes,  baking soda and salt and pepper; add to milk mixture and bring just to a simmer; remove bay leaf and discard. Let cool slightly and puree in batches in food processor or blender. Return to pot and, stirring frequently, bring back to simmer or cover and refrigerate for up to 3 days. Do not freeze. Serve with grilled cheese sandwiches.

Cream of Mushroom Soup

Cream of Mushroom Soup

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

4 cups chicken broth

1 pound mushrooms, cleaned and chopped

2 shallots, peeled and minced

6 tablespoons unsalted butter

1/3 cup flour

½ cup half-and-half

1 bay leaf

Salt and freshly ground pepper to taste

DIRECTIONS:

In a medium-large pot bring chicken broth to a low boil; add mushrooms and shallots and simmer one hour. In a large saucepan over medium-low heat, melt butter, then whisk in flour until smooth; slowly whisk in half-and-half, bay leaf and salt and pepper and cook until mixture is thickened and smooth, about 15 to 20 minutes. Add mushroom broth to mixture and stir until thoroughly incorporated. Let cool slightly, then puree in batches in food processor or blender; return to saucepan and reheat, stirring frequently, over medium-low flame. Remove bay leaf and discard. Serve immediately with buttered toast or crackers.

Curried Cauliflower Bisque

Curried Cauliflower Bisque

YIELD: Makes 4 servings.

INGREDIENTS:

1 head cauliflower, separated into even florets

2 tablespoons unsalted butter

1 tablespoon olive oil

3 medium onions, chopped

6 cups chicken or vegetable broth

2 teaspoons curry powder or to taste

Freshly ground black pepper to taste

1 cup plain Greek yogurt

DIRECTIONS:

Steam cauliflower until very tender, 10 to 15 minutes depending on size of florets. In a large saucepan heat butter and oil over medium heat; add onions and sauté until soft but not browned, about 10 minutes. Add steamed cauliflower, broth, curry powder and pepper; stir, then transfer mixture in batches to food processor or blender and puree until smooth. Return to saucepan and heat over low flame. Top with yogurt and serve immediately with a cucumber salad.

Kale, Roasted Butternut Squash and Almond Salad. Stock photo

By Barbara Beltrami

Just because it’s winter doesn’t mean that you have to wait for spring and summer for interesting salads. In fact, on the contrary, winter veggies offer some great opportunities for crispy crunchy salads that take the blah out of winter fare and are hearty and oh-so-good for you. Of course, there’s kale, the new wonder veggie, roots such as beets and carrots and all the members of the cabbage clan with Brussels sprouts, cauliflower, broccoli and, of course, cabbage itself, both green and red. Cooked, raw or a combination of both, deftly dressed and seasoned, a winter salad can become a whole meal in a bowl.

Kale, Roasted Butternut Squash and Almond Salad

Kale, Roasted Butternut Squash and Almond Salad. Stock photo

YIELD: Makes 6 servings.

INGREDIENTS:

3 tablespoons wine vinegar

1 tablespoon Dijon mustard

¼ cup + 2 tablespoons extra virgin olive oil 

1 tablespoon honey

1 tablespoon orange juice

Salt and freshly ground pepper to taste

1 small butternut squash, peeled, seeded and diced

1 large onion, chopped

2 bunches kale, washed, stemmed and sliced cross-wise into half-inch strips

½ cup toasted sliced almonds

DIRECTIONS:

Preheat oven to 425 F. Line a shallow baking pan with aluminum foil. In a small bowl, whisk together the vinegar, mustard, ¼ cup olive oil, honey, orange juice and salt and pepper and set aside. In a large bowl, toss together the squash, onion and remaining 2 tablespoons oil; spread in foil-lined pan and bake, turning once or twice, until squash is tender but not mushy and onions are golden. Crumple kale by “massaging” with both hands; transfer to serving bowl and toss with squash and onions, dressing and almonds. Garnish with pomegranate seeds if desired. Serve warm with bread dipped in extra virgin olive oil.

Fennel, Red Cabbage, Orange and Red Onion Salad

YIELD: Makes 6 servings.

INGREDIENTS:

1 fennel bulb trimmed and diced

½ small red cabbage, thinly sliced, then chopped

2 oranges, peeled and thinly sliced

½ red onion, thinly sliced, rings separated

½ cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 garlic clove, minced

1 teaspoon chopped fresh tarragon or ¼ teaspoon dried

Coarse salt and freshly ground black pepper

DIRECTIONS:

In a large bowl toss together the fennel, cabbage, oranges and onion. In a small bowl vigorously whisk the oil, vinegar, garlic, tarragon and salt and pepper; pour over salad and toss again to thoroughly coat. Serve at room temperature with meat, poultry or fish.

Golden Beet, Brussels Sprout and Kohlrabi Salad with Creamy Herb Dressing

YIELD: Makes 8 servings.

INGREDIENTS:

4 golden beets, peeled, trimmed and cut into 8 wedges each

4 medium bulbs kohlrabi, peeled and cut into 8 wedges each

1½ pounds Brussels sprouts, trimmed and halved lengthwise

1 head Boston or romaine lettuce, washed and separated into leaves

¼ cup chopped fresh dill

2/3 cup chopped fresh flat-leaf parsley

½ cup sliced scallions

¾ cup mayonnaise

½ cup plain Greek yogurt

2 tablespoons white balsamic vinegar

Salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 375 F. Wrap beets and kohlrabi separately in aluminum foil. Bake until fork tender, about 20 to 25 minutes. Meanwhile, steam Brussels sprouts until tender but still bright green, about 5 to 7 minutes. Remove and place in ice water for 2 minutes; drain. Arrange lettuce leaves on a platter; top with beets, Brussels sprouts and kohlrabi. Place dill, parsley, scallions, mayonnaise, yogurt, vinegar, salt and pepper in the bowl of a food processor and pulse until mixture is well blended. Sprinkle vegetables with salt and pepper to taste and pour dressing over them. Serve warm or at room temperature with crusty multigrain bread.

Coeur a la Creme

By Barbara Beltrami

Theirs are stories for the ages. Tales of lovers from myths and movies, life and lore endure. Whether seduced by blind passions or fatal attractions, devotion or desolation, famous lovers whose relationships were long or short-lived affairs of their hearts still evoke notions of romance in our own lives. 

Think Heloise and Abelard, Romeo and Juliet, Mimi and Rodolfo, Tristan and Isolde, Victoria and Albert, Antony and Cleopatra, Lancelot and Guinevere, Napoleon and Josephine, Katherine and Spencer, Rhett and Scarlett, Rocky and Adrian, Jack and Rose, Noah and Allie, Oliver and Jenny, and on and on and on. 

Who knows what these couples would have had for a Valentine’s Day dinner, but here are a few ideas for yours.

Lobster Bisque

Lobster Bisque

YIELD: Makes 4 servings

INGREDIENTS:

One 1½ pound cooked lobster

¼ pound unsweetened butter

3 tablespoons flour

1 egg yolk

3½ cups milk

½ teaspoon salt

1 cup dry white wine

Salt and freshly ground white pepper to taste

Fresh parsley sprigs for garnish

DIRECTIONS:

Remove lobster meat from shell and chop into half-inch pieces. In a deep saucepan over low heat melt butter; add flour and salt and blend till very smooth. In a deep bowl, beat egg yolk until foamy; add lobster and combine thoroughly; transfer to large saucepan. Stirring constantly, gradually add milk, until smooth, then gradually stir in wine; heat thoroughly but do not allow to boil. 

Transfer to a warmed soup tureen or individual bowls. Garnish with parsley and serve with buttered toast triangles.

Filet Steaks with Artichoke Hearts

YIELD: Makes 2 servings

INGREDIENTS:

2 slices white sandwich bread

3 tablespoons olive oil

3 tablespoons unsalted butter

2 cooked fresh artichoke hearts

2 filet steaks, seasoned with coarse salt and pepper

¼ cup dry white vermouth

¼ cup beef broth

DIRECTIONS:

With an inverted glass, cut two discs from the bread. With bottom of glass, press each disc to ¼-inch thickness. In heavy medium skillet, heat half the oil and half the butter. Over medium heat lightly brown bread discs, turning once about 5 to 7 minutes. Remove and set aside to keep warm. In the same pan, turning once, sauté artichoke hearts until tender, about 10 minutes; remove from pan and set aside to keep warm. Add remaining oil and butter, heat, then raise heat to medium high; add steaks and cook, turning once, to desired doneness. Remove steaks and set aside to keep warm. 

Pour sauté fat out of skillet, add vermouth and broth and over high heat, while scraping bottom of pan with spatula to pick up coagulated juices, boil down liquid to 3 tablespoons. Quickly place steaks on plate, top with discs, then artichoke hearts and spoon juices over them. Serve immediately with asparagus and new potatoes.

Coeur a la Crème

Coeur a la Creme

YIELD: Makes 6 servings

INGREDIENTS:

*This recipe calls for a heart-shaped mold with a perforated bottom, usually available in fine houseware stores.

1 pound cottage cheese

1 pound cream cheese, softened

 Pinch of salt

 2 cups heavy cream

1 pint strawberries, crushed and sweetened to taste

DIRECTIONS:

In a large bowl, thoroughly combine the cottage cheese, cream cheese and salt. Beating constantly until mixture is smooth, gradually add the heavy cream. Scrape mixture into mold and place on a deep plate to drain overnight in refrigerator. When ready to serve, unmold onto chilled plate and serve with strawberries and pieces of filled chocolate (preferably from a heart-shaped box!).

Baked Custard

By Barbara Beltrami

We all talk about comfort foods — chicken soup and meatloaf and mac and cheese and the myriad foods that linger in our memory from childhood. But what about comfort desserts? What about those sweet smooth custards and puddings that soothed sore throats and upset tummies, sickbed treats for which we roused ourselves from the fumes of Vick’s Vaporub and aftertastes of stale ginger ale to savor a few spoonfuls of soothing pleasure that would hold us over until the next delivery of a new coloring book and even bigger box of crayons arrived.

Lemon Pudding

Lemon Pudding

YIELD: Makes 4 servings

INGREDIENTS:

¾ cup sugar

¼ cup cornstarch

2½ cups milk

3 egg yolks, lightly beaten

1½ tablespoons very finely grated lemon zest

1/8 teaspoon salt

½ cup freshly squeezed lemon juice

2 tablespoons unsalted butter, softened

DIRECTIONS:

In a medium to large saucepan, thoroughly combine sugar and cornstarch. Whisking constantly, add milk and when mixture is smooth slowly add egg yolks, lemon zest and salt. Cook over medium heat, stirring frequently and then constantly until mixture is thickened and coats the back of the spoon, about 10 to 15 minutes. Remove from heat, stir in lemon juice and butter and pour through sieve to catch any lumps. Divide into individual bowls, cover with plastic wrap and chill. Serve cold with lemon cookies.

Baked Custard

Baked Custard

YIELD: Makes 4 servings

INGREDIENTS:

3 eggs

½ cup sugar

¼ teaspoon salt

Dash of vanilla

2¼ cups milk, heated until not quite boiling

DIRECTIONS:

Preheat oven to 350 F. Beat together the eggs, sugar and salt, add vanilla and milk and briefly beat together. Divide mixture into 4 oven proof ramekins and set them in a shallow pan filled with hot water that comes halfway up their sides.  Bake 45 to 55 minutes until knife inserted in center comes out clean. Remove ramekins from oven. (To avoid hot water sloshing and scalding, let pan with water cool before removing from oven). Cover ramekins with plastic wrap and refrigerate or serve warm with vanilla cookies.

Rice Pudding

Rice Pudding

YIELD: Makes 4 to 6 servings

INGREDIENTS:

3 cups cooked short or medium grain rice

3 cups milk

2/3 cup sugar

2 tablespoons unsalted butter

1 teaspoon vanilla extract

½ cup raisins (optional)

1 teaspoon cinnamon

DIRECTIONS:

In a medium saucepan over medium heat, combine rice, milk, sugar, butter, vanilla, raisins, if using,, and half the cinnamon. Cook, stirring frequently, until liquid is absorbed, about 20 to 25 minutes. Divide evenly among dessert bowls and sprinkle with remaining half of cinnamon. Cover with plastic wrap and refrigerate or serve warm with raisin cookies.

Super Bacon-Cheeseburger Sliders

By Barbara Beltrami

Research on the internet informs me that sliders date back to the old White Castle hamburgers as well as to the Navy moniker for greasy burgers that slid onto the bun or plate. Their reincarnation has, like many resurrected concepts, produced a whole new phenomenon, most often a beef patty but also a mini-sandwich that can be anything from a turkey Reuben to eggplant parmigiana. Whatever their provenance, sliders are wonderful for large gatherings like Super Bowl parties. Along with the wings and the guacamole and the nachos and chips and dips, the pizzas and heroes and chili, sliders offer super football fare that can be easily grabbed, bitten into, chewed and swallowed in enough time to cheer or curse the latest play.

Super Bacon-Cheeseburger Sliders

Super Bacon-Cheeseburger Sliders

YIELD: Makes 12 servings

INGREDIENTS:

2½ to 3 pounds ground beef

Coarse salt and freshly ground black pepper to taste

6 slices cheddar cheese, halved

12 slider rolls

6 cooked bacon slices, halved

12 tomato slices

12 red onion slices

12 pickle slices

DIRECTIONS:

Preheat grill or broiler. Separate and pat meat into 3-inch discs, season with salt and pepper and cook for about 3 minutes per side, more or less depending on desired doneness. One to 2 minutes before they are done, carefully lay cheese on top and continue cooking until cheese is melted. Arrange bottom halves of rolls on a platter, slide meat patties onto rolls. Add bacon, tomato, onion and pickles and serve immediately with ketchup, mustard, mayonnaise and lots of napkins.

Super Turkey Reuben Sliders

YIELD: Makes 12 servings

INGREDIENTS:

12 slider rolls

6 tablespoons prepared mustard

12 slices deli turkey breast, halved

One 14-ounce can sauerkraut, heated and well-drained

6 slices Swiss cheese, halved

¾ cup Russian dressing 

DIRECTIONS:

Preheat broiler. Arrange bottoms of slider rolls on rack of large broiler pan. Spread half a tablespoon mustard on each one; add turkey breast. Next mound the sauerkraut evenly over turkey and top with Swiss cheese slices. Broil 1 or 2 minutes, just until cheese is melted. With a spatula, slide each bottom half with its toppings onto a platter, evenly spread top halves with Russian dressing and serve hot with potato salad and a pickle.

Super Eggplant Parmigiana Sliders

YIELD: Makes 12 servings

INGREDIENTS:

1 egg

1 to 1½ cups bread crumbs

Coarse salt and freshly ground black pepper

12 half-inch-thick round slices eggplant

One 14-ounce can petite diced tomatoes

1 garlic clove, minced

2 tablespoons olive oil

1 tablespoon chopped fresh basil or one teaspoon dried

1 tablespoon chopped fresh parsley or one teaspoon dried

1 tablespoon chopped fresh oregano or one teaspoon dried

Salt and freshly ground black pepper to taste

¼ cup olive oil

24 half-inch-thick round slices narrow crusty Italian bread

1 pound mozzarella cheese, sliced into 12 rounds

DIRECTIONS:

In a shallow bowl beat egg with 1 or 2 tablespoons water; in another shallow bowl, combine the bread crumbs with the salt and pepper. Dip the eggplant slices first in the egg, then in the bread crumbs and then transfer to a plate. Cover and refrigerate for 30 minutes. Meanwhile, combine tomatoes, garlic, the 2 tablespoons olive oil, the herbs and salt and pepper in a medium skillet and cook over medium heat, stirring occasionally, until mixture is thickened. Set aside to keep warm.

Preheat oven to 400 F. Heat oil in a large skillet over medium heat, add eggplant and cook, turning once, until brown on both sides. Remove from skillet and blot with paper towels. Arrange 12 slices bread on rack of broiler pan, top each with an eggplant slice, then a slice of mozzarella. Cover loosely with aluminum foil and bake for 15 minutes or until cheese is melted. Meanwhile, reheat sauce and remove eggplant from oven. Spoon sauce evenly over melted cheese, top with remaining bread slices, slide onto platter and serve hot or warm with marinated artichoke hearts, peppers and mushrooms.

Pureed Beet Soup with Yogurt

By Barbara Beltrami

I’ve always loved beets. My mother used to make wonderful pickled beets. And like so many then unpopular veggies she made, beets, along with kale, Swiss chard, kohlrabi and cauliflower, have finally been recognized as not only delicious but also healthful. 

Consider roasted beet salad with goat cheese and walnuts. Order up a plate of beet ravioli or risotto at one of the trendy Italian restaurants or have a bowl of beet soup with a snowy dollop of yogurt or sour cream floating on top. Or best of all, try my mom’s pickled beets. Beets and a whole new generation of veggies have come into their own or maybe it’s just a whole new generation that has discovered them.

Pureed Beet Soup with Yogurt

Pureed Beet Soup with Yogurt

YIELD: Makes 4 servings

INGREDIENTS:

2 tablespoons olive oil

1 cup chopped onion

2½–3 cups chicken broth

4 cooked beets, chopped

1 cup canned diced tomatoes

1 tablespoon chopped fresh dill or 1 teaspoon dried

Salt and freshly ground black pepper, to taste

½ cup half and half

1 cup plain yogurt or sour cream

4 sprigs fresh dill for garnish

DIRECTIONS:

In a small skillet over medium heat, sauté onion in olive oil 5 minutes or until opaque. In a large saucepan combine chicken broth, beets, tomatoes, onion and dill. Bring to a boil, then simmer, uncovered, 10 minutes. Remove from heat, adjust salt and pepper and let cool slightly. In a food processor or blender, puree in batches until smooth; add a little water if mixture is too thick. Return to saucepan and reheat over medium-low heat or cover and refrigerate if not using immediately. When ready to serve ladle into 4 plates and swirl a little of the half and half through soup, top with a dollop of yogurt or sour cream and sprig of dill. Serve with buttered toasted seeded rye bread.

Roasted Beet Salad with Goat Cheese and Walnuts

Roasted Beet Salad with Goat Cheese and Walnuts

YIELD: Makes 4 servings

INGREDIENTS:

4 whole beets

8 peeled garlic cloves

2 tablespoons olive oil

1 tablespoon fresh thyme or 1 teaspoon dried

Salt and freshly ground black pepper to taste

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1 teaspoon raspberry vinegar

1 tablespoon orange juice

1 teaspoon honey

1 teaspoon prepared Dijon mustard 

Salt and freshly ground black pepper to taste

1 cup torn frisée

1 cup arugula

1 cup halved cherry tomatoes

4 ounces crumbled goat cheese

½ cup chopped toasted walnuts

DIRECTIONS:

Preheat oven to 375 F. Scrub, peel and chop beets; peel garlic cloves. In a medium bowl toss the beets and garlic with the two tablespoons of oil, thyme and salt and pepper. Line a 9×13-inch baking pan with aluminum foil and spread beet mixture evenly over it. Roast 25 to 35 minutes, until tender. Meanwhile in a small bowl, whisk together the quarter-cup olive oil, vinegars, orange juice, honey, mustard and salt and pepper. Remove beets from oven; let cool 10 minutes. Toss frisée and arugula and place on salad plates; place tomatoes on top of greens, then beets, goat cheese and walnuts and drizzle with oil and vinegar mixture. Serve at room temperature as a side dish or appetizer accompanied by crunchy baguette slices..

Mom’s Pickled Beets

Mom’s Pickled Beets

 

YIELD: Makes 4 to 6 servings

INGREDIENTS:

¼ cup apple cider vinegar

1 tablespoon sugar

Salt and freshly ground pepper, to taste

4 to 6 medium beets, pared, chopped and cooked

1 medium onion, chopped

DIRECTIONS:

In a large bowl whisk together the vinegar, sugar and salt and pepper. Add the beets and onion and toss to thoroughly coat. Cover, and stirring frequently, refrigerate 3 to 4 hours. Serve at room temperature with pot roast or goulash and noodles.

Traditional Lasagna

By Barbara Beltrami

Lasagna is the answer to a cook’s and diner’s prayer — a favorite one-dish balanced meal that’s always a palate pleaser. And with the availability of no-boil lasagna, which I think produces a lighter, more delicate pasta than the old-fashioned kind that is so difficult to handle, it’s really just a matter of precooking some of the fillings and assembling them in alternate layers with the pasta. Here are two versions.

Traditional Lasagna

Traditional Lasagna

YIELD: Makes 6 to 8 servings

INGREDIENTS:

¼ cup olive oil

1 large onion, diced

½ pound crumbled Italian hot or sweet sausage meat

½ pound lean ground beef

½ cup dry white wine

2 garlic cloves, minced

One 28-ounce can tomato puree

One 14-ounce can crushed tomatoes

2 tablespoons chopped fresh basil or 2 teaspoons dried

1 tablespoon chopped fresh oregano or 1 teaspoon dried

Large pinch sugar

Pinch baking soda

Salt and freshly ground black pepper to taste

1 pound ricotta cheese

1¼ cups freshly grated Parmesan cheese

2 cups shredded mozzarella cheese

1 large egg

½ cup chopped fresh Italian flat-leaf parsley

Salt and freshly ground black pepper to taste

Nonstick cooking spray

1 pound no-boil lasagna sheets

DIRECTIONS:

Preheat oven to 375 F. In a large saucepan, heat olive oil over medium heat. Add the onion, sausage meat and ground beef and cook, stirring frequently, until onion is golden and meat is brown. Add the wine; stir; then add the garlic, tomato puree, crushed tomatoes, basil, oregano, sugar, baking soda, salt and pepper. Cook over medium-low heat 5 minutes.  

Meanwhile, in a large bowl, combine ricotta, Parmesan and mozzarella cheeses, egg, parsley, salt and pepper. Coat a 9×13-inch baking dish with nonstick cooking spray. Spread a thin layer of sauce on bottom. Next, place lasagna sheets over the sauce. Place six dollops of ricotta mixture on top of sheets and, with a large spoon or rubber spatula, spread evenly; top with sauce.  

Repeat procedure until lasagna sheets, ricotta mixture and sauce are used up, ending with lasagna sheets, then sauce on top. Cover with aluminum foil and bake 30 minutes, until sauce is bubbling at sides. Remove the foil and bake another 10 to 15 minutes. Let rest 10 minutes. Serve hot or warm with a tossed salad and a light red wine.

Roasted Veggie Lasagna

Roasted Veggie Lasagna

YIELD: Makes 8 servings

INGREDIENTS:

1 medium eggplant, cut into half-inch slices

2 medium green or yellow zucchini, cut into half-inch slices

8 ounces sliced mushrooms

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

Nonstick cooking spray

One and a half 14-ounce cans diced tomatoes

1 garlic clove, minced

2 tablespoons fresh basil or 2 teaspoons dried

1 tablespoons fresh oregano or 1 teaspoon dried

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

6 ounces goat cheese 

1 cup freshly grated Parmesan cheese

1 pound no-boil lasagna sheets

DIRECTIONS:

Preheat oven to 425 F. Brush vegetables with olive oil and season with salt and pepper. Coat two to three baking sheets with nonstick cooking spray and place veggie slices on them; roast 15 to 20 minutes, until tender. Remove from oven and reduce heat to 400 F. 

Meanwhile in large skillet or saucepan combine tomatoes, garlic, herbs and the three tablespoons olive oil. Cook over medium heat for five minutes. Combine goat and Parmesan cheeses. 

Spread a little sauce in a 13×9-inch nonreactive baking dish; add lasagna to cover, the eggplants slices, overlapping if necessary, then 1/3 of the cheese mixture and finally enough tomato sauce to lightly cover. Repeat procedure using zucchini for second layer and mushrooms for third layer, ending with lasagna topped with tomato sauce. 

Cover with aluminum foil, bake 30 minutes, uncover and bake another 10 minutes. Remove from oven and let rest 10 minutes. Serve hot or warm with a spinach salad and dry white wine.

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