flour-based gnocchi

Today you have homework - to enjoy these you need to seek out the recipe for Semolina Gnocchi (Gnocchi Alla Romana) that is in the May/June 2015 issue of Cook's Illustrated magazine.  Here is the website to join:  http://www.cooksillustrated.com/


I made the version with prosciutto and chives on a Sunday so we could bake, top with tomato sauce, and enjoy on a Monday.

maple-mustard seared tuna steak

A tasty quick meal that I enjoyed from the May 2015 issue of Cooking Light magazine:http://www.cookinglight.com/food/quick-healthy/fish-shellfish-recipes/maple-mustard-seared-tuna-steaks

breakfast tostada

Thanks to Cooking Light magazine, I'll enjoy these for any meal!:  http://www.myrecipes.com/recipe/smoky-egg-cheese-tostada

grilled asparagus with polenta, pancetta, and fried eggs

This is a variation on one of our standard dinner favorites.  Heat a grill pan over high heat and coat it with cooking spray.  Also coat trimmed asparagus spears with cooking spray and cook in the hot grill pan about 7 minutes or until charred, turning occasionally.  Season with salt and pepper and keep warm on a baking sheet in a low oven.  Add slices of refrigerated store bought polenta to the hot grill pan (coat the polenta slices with cooking spray first) and cook about 2 minutes per side, until grill marks appear.  Add polenta to pan with asparagus and keep warm.  At this point we sprinkle fresh grated Parmesan over both the asparagus and the polenta slices.  Now heat a nonstick skillet over medium-high heat.  Add chopped pancetta to this pan and saute 2 minutes or until it begins to brown, add some sliced onion, crushed red pepper flakes, and thinly sliced garlic; saute 6 minutes or until onion is lightly browned.  Add onion mixture to pan with polenta and asparagus; keep warm.  Return skillet to medium-high heat.  Add a tiny bit of butter; swirl to coat.  Fry eggs to your degree of preferred doneness in it.  Divide polenta, asparagus, and onion mixture amongst plates; top each with an egg and sprinkle with salt and pepper; drizzle with olive oil.

rosemary lamb chops and a spinach salad

For the lamb I just mixed up some chopped fresh rosemary, salt, pepper, and minced garlic - rubbed this over the lamb chops - and sauteed them in a tiny bit of olive oil over medium-high heat 3-5 minutes per side (until desired degree of doneness).  Let sit 5 minutes before serving.

Spinach Salad with Berries and Goat Cheese

Serves 4.   From the May 2015 issue of Cooking Light magazine.  The honey adds just the right touch of sweetness.  119 calories per serving. 

            2 Tbs. olive oil

            4 tsp. balsamic vinegar

            ½ tsp. honey

            ¼ tsp. kosher salt

            ⅛ tsp. fresh ground pepper

            1 c. fresh raspberries

            ¼ c. chopped red onion

            1 (5-oz.) pkg. baby spinach

            ¼ c. crumbled goat cheese

Combine first 5 ingredients in a small bowl, stirring with a whisk. 

Combine berries, onion, and spinach in a large bowl.  Add oil mixture; toss.  Top with cheese.

strip-loin steaks with garlic-sake sauce

Yes, as yummy as it sounds.  Another winner from the April 2015 issue of Food and Wine magazine:
http://www.foodandwine.com/recipes/strip-loin-steaks-with-garlic-sake-sauce

spinach and garlic gratin

Deliciously rich - I found this in the April 2015 issue of Food and Wine magazine:
http://www.foodandwine.com/recipes/creamy-spinach-and-garlic-confit-gratin

(I used cornstarch instead of arrowroot because that is what I had in the pantry)

pasta, tomatoes and bacon - oh my - thanks Mario!

As featured in the April 2015 issue of Food and Wine magazine:  http://www.foodandwine.com/recipes/rigatoni-all-amatriciana

carrot and coconut cake

Dorie Greenspan’s Carrot Cake

Makes one lovely 3 layer carrot-coconut cake.  I had leftover carrots from Easter and pulled this off the NY Times Cooking web site. 

            For the cake:

2 c. flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

¾ tsp. salt

3 c. grated carrots (about 9)

1 c. coarsely chopped pecans

1 c. shredded coconut

½ c. moist, plump raisins (or dried cranberries)

2 c. sugar

1 c. oil

4 large eggs

For the frosting:

8 oz. cream cheese, room temperature

1 stick (8 Tbs.) butter, room temperature

1 lb. (3¾ c.) powdered sugar

1 Tbs. fresh lemon juice

½ c. shredded coconut

toasted finely chopped nuts and/or toasted coconut, for topping (optional)

           

For the cake:  Position racks to divide oven into thirds and preheat oven to 325 degrees.  Butter and flour three 9-inch round, 2”-deep cake pans, flour the insides and tap out the excess.  If they fit, put two pans on one baking sheet and the third pan on a second sheet but don’t worry about this if you can’t fit them on the baking sheets. 

Whisk together flour, cinnamon, baking powder, baking soda and salt and set aside.  In another bowl, stir together carrots, chopped nuts, coconut and raisins.

Working in mixer fitted with paddle attachment, or in large bowl with a whisk, beat sugar and oil together until smooth.  Add eggs one by one and continue to beat until batter is even smoother.  If working in a mixer, reduce speed to low, if working by hand switch to a large rubber spatula, and gently stir in the flour mixture – mix only until the dry ingredients disappear.  Just a gently, stir in the carrot mixture. 

Divide batter among baking pans and slide pans into oven.  Bake 40-50 minutes, rotating pans top to bottom and front to back at the midway point.  Test for doneness with a skewer; the cakes will also just start to come away from the edges.  Transfer pans to cooling racks, cool for 5-10 minutes, then turn out onto racks to cool to room temperature.  (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)

For the frosting:  Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy.  Gradually add the powdered sugar and continue to beat until frosting is velvety smooth.  Beat in lemon juice.

Scoop out about half the frosting and stir coconut into this portion.

To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plat.  Use half of the coconut frosting to generously cover the first layer.  Use an offset spatula or a spoon to smooth out the frosting all the way to the edge of the layer.  Top with the second layer, this time placing the cake top-side down.  Frost with the remainder of the coconut frosting.  Top with the last layer, right side up and use the plain frosting to cover the top.  Finish off with swirls of frosting.  If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft.  Slide the cake into the refrigerator for 15 minutes, just to set the frosting. 

Serving:  cake can be served as soon as frosting is set or it can sit at room temperature, covered with a cake keeper, overnight.  It will keep at room temperature for 2-3 days. 

tuna steak and broccolini flavored with ginger vinaigrette

A fast and healthy dinner, courtesy of the April 2015 issue of Food and Wine magazine: http://www.foodandwine.com/recipes/pan-seared-tuna-steaks-with-ginger-vinaigrette

salad with pickled mustard seeds

Thanks to the April 2015 issue of Food and Wine magazine, and this salad attributed to the bistro L'Ami Louis in New York.  Watch for the surprise of the blue cheese gift on the bottom.
http://www.foodandwine.com/search?keyword=Frenchie%20Salad&f%5B0%5D=type%3Arecipe

chicken legs in red wine sauce

Chicken Legs Coq Au Vin

Serve 4.  I love the flavor in chicken legs and thighs so this recipe from the April 2015 issue of Food and Wine magazine really hit the spot.  Takes a bit over 2 hours to make it so I like to do it a day or two in advance of when I want to serve it.  Just keep it refrigerated; heat to serve, and the flavors get even deeper.

            8 chicken drumsticks (2 lbs.)

            kosher salt and fresh ground black pepper

            3 Tbs. flour

            2 Tbs. oil

            1 slice bacon, chopped

            ½ c. finely chopped carrot

            ½ c. finely chopped onion

            ½ c. finely chopped celery

            2 garlic cloves, thinly sliced

            ½ c. brandy

            1 Tbs. tomato paste

            1 bottle dry red wine

            1 c. chicken broth

            2 thyme sprigs, plus chopped thyme for garnish

Season chicken with salt and pepper and dust all over with 2 Tbs. of the flour.  Heat oil in a large heavy pot.  Add chicken and cook over moderately high heat, turning, until golden, about 5 minutes.  Transfer to a plate.

Add bacon to the pot and cook until crisp, 1 to 2 minutes.  Add carrot, onion, celery, and garlic and cook over moderate heat, stirring, until golden, about 5 minutes.  Stir in brandy and cook until reduced by half, 1 minute.  Stir in tomato paste and remaining 1 Tbs. flour until incorporated.  Add wine, broth, and thyme sprigs; bring to a boil.  Return chicken to the pot and bring to a simmer.  Cover and cook over low heat, turning chicken occasionally, until very tender, about 1¼ hours.  Transfer chicken to a plate. 

Simmer sauce until thickened and reduced by half, about 10 minutes.  Season sauce with salt and pepper and discard thyme sprigs.  Return chicken to the sauce and heat through.  Garnish with chopped thyme and serve. 

keeping leftover guacamole green

Yes, this works.  It is one of those life-altering tips (like, baking bacon instead of frying it) that I wish I'd known decades ago.  We don't often have leftover guacamole but when we do, it is just a dollop, and a PAIN to store to reuse.

A friend told us about this and we just tried it for Cinco de Mayo - it works and you will think it is really weird.  Take a look:  http://www.thekitchn.com/the-best-way-to-keep-guacamole-green-tips-from-the-kitchn-193462

cookies with no flour, no dairy (nuts, oats & chocolate, oh my)

These delicious treats came from Martha Stewart - if you buy gluten-free oats they can be both vegan and gluten-free.  http://www.marthastewart.com/1112225/pecan-oat-and-dark-chocolate-chunk-cookies

homemade gnocchi!

With an umami packed sauce.  You can't make just a few gnocchi - I did freeze some for later.  Thanks to Saveur magazine for this:  http://www.saveur.com/article/recipes/ricotta-and-egg-gnocchi-with-olives-capers-and-tomato-sauce

light fish dinner

Red Snapper with Arugula Salad

Serve 6.  Fast, easy, delicious and only 300 calories per serving, per the April 2015 issue of Cooking Light magazine.

            4 Tbs. olive oil, divided

            1 tsp. grated lemon rind

            1 Tbs. fresh lemon juice

            ½ tsp. minced garlic

            ¾ tsp. kosher salt, divided

            6 (6-oz.) red snapper fillets

            ¼ tsp. fresh ground black pepper

            5 oz. fresh baby arugula

            ¼ c. thinly sliced red onion

            2 oz. Pecorino Romano cheese, shaved

            6 lemon wedges

Combine 3 Tbs. oil, rind, juice, and garlic in a large bowl, stirring well with a whisk.  Stir in ¼ tsp. salt.

Sprinkle fish with remaining ½ tsp. salt and the ¼ tsp. pepper.  Heat a large nonstick skillet over medium-high heat.  Add 1½ tsp. oil to pan; swirl to coat.  Add 3 fillets, skin side down; reduce heat to medium, and cook 5 minutes or until skin is golden and crisp.  Turn fillets; cook 3 minutes or until done.  Remove fish from pan; keep warm.  Wipe pan clean; repeat procedure with remaining oil and remaining 3 fillets.

Add arugula to dressing in the large bowl; toss.  Top with onion and cheese.  Serve salad with fillets and lemon wedges. 

got carrots?

Carrot Honey Date Muffins

Makes 15.  I found this on Cooks.com when I was trying to figure out how to use up some of the excess carrots I’d bought for Easter.  Plus I had date crystals from our recent Palm Springs trip.  And, I love honey and I didn’t want something with nuts.

            ¼ c. butter

            ½ c. honey

            ½ c. milk

            2 eggs

            1 Tbs. finely grated orange peel

            1 c. flour

            1 Tbs. baking powder

            1 tsp. salt

            1 c. grated carrots

            1 c. diced, pitted dates

Heat oven to 425 degrees.  Line 15 regular size muffin cups with cupcake liners.  Melt butter with honey.  Remove from heat and stir in milk, then eggs, then orange peel.  Blend well and set aside.  In a bowl, combine dry ingredients and mix well.  Stir in butter mixture; mix well, then stir in carrots and dates.  Spoon into muffin tins and bake 15 to 20 minutes or until a toothpick inserted into center comes out clean.  Let stand 5 minutes before removing from pan.  Serve warm.