Tuna Sauce with Tomatoes and Garlic

Tuna Sauce with Tomatoes and Garlic

New July 2014

Ingredients: 4 T. olive oil
2 cloves finely chopped garlic
14 oz / 400 g canned italian plum tomatoes, with juice
12 oz canned tuna, (recipe calls for Italian tuna, in olive oil, not drained).
Salt, Ground Pepper
1 T butter
1 to 1-1/2 lbs. pasta (spaghetti or penne)
3 T. chopped fresh parsley

Saute olive oil with garlic until gold. Add tomatoes with juice, then simmer for 25 minutes.

Drain tuna and crumble with fork. Add tuna to tomatoes, mix thoroughly. Add pepper, butter, salt to taste.


Adapted from Marcella Hazan Essentials of Classic Italian Cooking.

Whole Wheat Bread




Combine in small bowl:
2.25 t yeast
2.5 T water (hottest tap possible)

 In large bowl combine:
3.5 c whole wheat flour
1/4 c dried non-fat milk— or 1 cup of scalded milk
1 1/4 t salt
1/4 c honey or barley malt or maple syrup 
1/4 c vegetable oil or olive
1.33 c water (hottest tap possible) if using scalded milk use only .33 cup

 Mix until combined.
Knead on kitchen aid speed 2 for ~5 minutes
Oil bowl and let rise for 1 hour (doubled in size)
Punch down, shape into log and put in bread pan
Let rise 1 to 2 hours until just starts to crown over top of pan
Preheat oven to 350 F
Bake 35 to 40 minutes, tenting with foil after 20 minutes.

Original Recipe from King Arthur Flour:

 1 to 1 1/8 cups lukewarm water*
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups King Arthur White Whole Wheat Flour or Premium 100% Whole Wheat Flour
2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
1/4 cup Baker's Special Dry Milk or nonfat dried milk
1 1/4 teaspoons salt
*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

 1) In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. For easiest, most effective kneading, let the dough rest for 20 to 30 minutes in the bowl; this gives the flour a chance to absorb some of the liquid, and the bran to soften. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

 2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

 3) Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

 4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.

 5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

 Yield: 1 loaf.

Matzo Ball Soup



New: April 2014

 Ingredients
1 packet of matzo balls (should make 9-12 balls)
2 Tbs cooking oil
2 eggs

 2 bone-in chicken breasts

 1 Tbs olive oil
2 carrots
1 yellow onion

 4 cups chicken broth
Thyme and Rosemary
kosher salt
black pepper

 1. Prepare Matzoh Balls
Preheat oven to 425°F. Bring a large pot
of water and to a boil (8 cups) over high heat.
Rinse dill and parsley. In a large bowl,
mix eggs, cooking oil, and matzo packet.Cover
with plastic wrap and chill in fridge for 15
minutes.

 2. Roast Chicken
Meanwhile, rinse chicken and pat dry
with paper towel. Arrange on a baking
sheet, drizzle over 1 tablespoon olive
oil, and season both sides with salt and
pepper. Roast skin-side up until cooked
through and no longer pink inside,
about 25 minutes. Discard skin and
shred roasted chicken with two forks
into bite-size pieces.

 3. Prepare Ingredients
Meanwhile, peel carrots and halve
lengthwise. Cut into 1-inch pieces.
Quarter onion through root. Slice one
quarter into slices.

 4. Cook Matzoh Balls
Season boiling water in pot with salt and
reduce to a simmer over medium-high
heat. Using your hands, roll matzoh ball
mixture into 4 equal-sized balls. Gently
place in simmering water and cook until
fluffy and tender, about 30 minutes.

 5. Simmer Soup
Meanwhile, heat 1 tablespoon olive oil in
a large pot over medium heat. When oil
is shimmering, add carrot, and
onion. Cook until fragrant, about 3
minutes. Add 4 cups broth. Bring to a boil
over high heat, then reduce to medium low, cover,
and simmer until flavorful, 20 minutes (better if more).
If chicken is cooked, toss in bones.
6. Plate Soup
Remove onion from soup and discard. Taste and
add salt as needed. Gently add matzoh
balls and shredded chicken and stir to
combine. Divide evenly between 2
bowls and garnish with remaining dill
and parsley leaves. Serve hot.

Summer Pasta Sauce




1 can crushed tomatoes
Sun dried tomatoes
Basil
Crushed red peppers

 Best with spaghetti (2 lbs!)

Basil Beef Bowl with Quinoa Stir-Fry



New: April 2014
from plated.com

⅔ cup quinoa
½ cup peas
10 ounces flank steak
3 carrots
1 yellow onion
1 lime, divided
2 scallions
½ bunch Thai basil
2 cloves garlic
4 packets soy sauce (gluten-free),
divided
2 teaspoons Sriracha, divided
1 teaspoon honey

1. Cook Quinoa
Place quinoa, 1 cup water, and a pinch
salt in a small pot over high heat. Bring
to a boil, then reduce heat to low and
simmer until water has evaporated and
quinoa is tender, about 10 minutes.
Remove pot from heat, cover, and set
aside.

2. Prepare Ingredients
Set peas aside to thaw. Rinse beef and
pat dry with paper towel. Slice against
the grain as thinly as possible. Peel
carrots and cut into ⅛-inch rounds. Peel
onion and mince. Halve lime. Cut 1 half
into 6 wedges and reserve remainder.
Rinse scallions, trim and discard roots,
and thinly slice. Rinse Thai basil and
thinly slice leaves, discarding stems.
Mince garlic.

3. Marinate Beef
In a medium bowl, combine juice of
reserved lime half, garlic, half of soy
sauce, half of Sriracha, and honey. Add
beef and toss to coat. Marinate at room
temperature for at least 10 minutes or
up to 3 hours in fridge.

4. Stir-Fry Quinoa
Heat 1 tablespoon vegetable oil in a
medium pan over medium heat. When
oil is shimmering, add carrot and onion
and sauté until fragrant, 2 minutes. Add
peas and sauté until warm, 3 minutes.
Stir in quinoa, remaining soy sauce, and
remaining Sriracha and cook until
combined, 2 minutes. Transfer to a bowl
and cover to keep warm.

5. Cook Beef
Wipe pan from quinoa clean and add 1
tablespoon vegetable oil over high heat.
When oil is just smoking, add beef,
reserving marinade in bowl. Cook until
just cooked through, about 1 minute
per side. Reduce heat to medium, add
Thai basil and reserved marinade, and
cook until well combined, 1 minute.

6. Plate Beef
Divide quinoa evenly between 2 bowls.
Top with beef and spoon over sauce.
Garnish with lime wedges and scallion.
Serve hot.

Blackberry Muffins

New: April 2014

 2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. ground cinnamon
Grated zest of 1 lemon + juice
1⁄4 tsp. salt
1 egg, beaten
5 Tbs. unsalted butter, melted
12 oz (2 cartons) of plain yogurt 
2 cups fresh blackberries
Directions:
Preheat an oven to 375°F. Line 12 a standard muffin tin with paper cups. 
To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter, lemon juice, and yogurt. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.

 Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup.

 Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.

 Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).

Roasted Lamb with Agrodolce Pearl Onions



New: April 2014
From plated.com

 3 cups pearl onions
4 sprigs rosemary
4 sprigs thyme
1 lemon
2 cloves garlic
12 ounces Yukon Gold potatoes
10 ounces leg of lamb
1 tablespoon sugar
2 tablespoons balsamic vinegar

 1. Prepare Ingredients
Preheat oven to 450°F. Set pearl onions
aside to thaw. Chop rosemary and
thyme leaves, discarding stems. Zest
lemon, then halve. Mince garlic. Rinse
potatoes and cut into 1-inch pieces.
Rinse lamb and pat dry with paper towel.

 2. Marinate Lamb
In a large resealable plastic bag,
combine rosemary, thyme, lemon zest,
garlic, and 2 tablespoons olive oil. Add
lamb and shake to coat. Set aside to
marinate for at least 15 minutes or
overnight in fridge.

 3. Mash Potatoes
Place potatoes in a medium pot and
cover with cold water. Add a generous
pinch salt and bring to a boil over high
heat. Cook until tender, 10-12 minutes.
Drain and place in a large bowl. Add 2
tablespoons olive oil and mash using a
fork. Taste and add salt and pepper as
needed.

 4. Sauté Pearl Onions
Meanwhile, heat 1 tablespoon olive oil in
a medium pan over medium heat. When
oil is shimmering, add pearl onions and
cook until browned, about 6 minutes.
Add sugar and balsamic vinegar and
cook until caramelized and sticky, 2-3
minutes more. Remove pan from heat,
season with salt and pepper, and set
aside.

 5. Cook Lamb
Remove lamb from marinade, allowing
excess to drip off. Arrange in a single
layer on a baking sheet and season with
salt and pepper. Roast until beginning to
brown, about 4 minutes. Flip, turn broiler
to high, and cook until cooked through,
about 3 minutes more.

 6. Plate Lamb
Divide potatoes, pearl onions, and lamb
evenly between 2 plates. Spoon over
remaining sauce. Serve hot.

Banana Walnut Muffins

Adapted from “Banana Muffins II” from allrecipes.com


1.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
3 large bananas, mashed
0.75 cup white sugar
1 egg
1 teaspoon vanilla
dash of pumpkin pie spice
0.33 cup butter, melted
1 cup walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Add walnuts. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Pan Roasted Monkfish with Melted Leeks and Potatoes


New: March 2014
Adapted from plated.com recipe

 1 bunch leeks
12 ounces fingerling potatoes
1 shallot
5 sprigs thyme
½ bunch chives
2 packets butter, divided
½ cup white wine, divided
2 fillets monkfish
2 tablespoons + 1 teaspoon olive oil
¾ cup water, divided
 kosher salt
 black pepper

 1. Prepare Ingredients
Preheat oven to 425°F. Trim and discard
roots and tops of leeks, leaving only
white and light green parts. Quarter
lengthwise. Place cut-side down in a
bowl of cold water and allow dirt to sink
to bottom. Rinse potatoes and cut into
½-inch coins. Peel shallot and mince.
Pick thyme leaves and finely chop,
discarding stems. Rinse chives and
thinly slice.

 2. Roast Potatoes
On a baking sheet, toss potatoes with
thyme, 1 tablespoon olive oil, salt, and
pepper. Arrange in a single layer and
roast until golden and tender, about 17
minutes, flipping halfway through.
3. Melt Leeks
Meanwhile, drain leeks and cut
crosswise into ¼-inch slices. Heat 1
packet butter and 1 teaspoon olive oil in
a medium pan over medium heat. When
butter is foamy, add leeks and stir to
coat. Add half of white wine and ½ cup
water. Simmer until leeks are tender and
liquid has almost evaporated, about 15
minutes. Taste and add salt and pepper
as needed. Remove from pan and set
aside.

 4. Pan Roast Monkfish
Meanwhile, rinse monkfish and pat dry
with paper towel. Season all over with
salt and pepper. Wipe pan from leeks
clean. Add 1 tablespoon olive oil and
place over medium heat. When oil is
shimmering, add monkfish and cook
until browned on outside and cooked
through, about 4 minutes per side.
Remove from pan and set aside.

 5. Prepare Pan Sauce
Add shallot to pan from monkfish over
medium heat. Cook until soft and
translucent, 2 minutes. Add remaining
white wine and cook until reduced by
half, 1 minute. Add ¼ cup water and
cook until liquid has thickened, 2
minutes. Stir in remaining butter, then
remove pan from heat. Taste and add
salt and pepper as needed.

 6. Plate Monkfish
Cut monkfish crosswise into 1½-inch
medallions. Divide leeks evenly between
2 plates. Top with potatoes, then with
monkfish. Spoon over pan sauce.
Garnish with chives and serve

Dolsot Bibimbap



New: March 2014
Adapted from plated.com recipe
bipimbap

 1½ cup sushi rice
¼ cup soy sauce (gluten-free)
4 tablespoons sesame oil, divided
2 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
10 ounces flank steak
1 clove garlic
½ English cucumber
1½ cups baby spinach
½ cup bean sprouts
6 ounces cremini mushrooms
½ tablespoon gochujang (korean chili paste)
1 tablespoon canola oil
1¼ cups water
3 eggs
 kosher salt
 black pepper

 1. Cook rice in rice cooker

 2. Meanwhile, combine soy sauce, half of sesame oil, rice wine vinegar, and dark brown sugar in a large resealable plastic bag. Rinse steak and pat dry with paper
towel. Add to bag and shake to coat. Set aside to marinate at room temperature for 15 minutes. Mince garlic. Rinse cucumber, thinly slice, and place in a small bowl. Sprinkle over salt and set aside. Rinse spinach and bean sprouts and pat dry.

 3. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Heat a medium pan over medium-high heat. When pan is just smoking, add mushrooms and season with salt. Cook until browned, 2 minutes. Reduce heat to medium and continue to cook, stirring, until softened, 6 minutes. Add garlic and spinach and cook until spinach is wilted, 2 minutes. Remove ingredients from pan and set aside.

 4. Place pan from mushrooms over medium-high heat. Remove steak from marinade, allowing excess to drip off, and season both sides with salt. When pan is just smoking, add steak and sear until browned on outside and medium rare, about 2 minutes per side. Remove from pan, allow to rest for 5 minutes, then thinly slice against the grain.

 5. Meanwhile, heat 1 tablespoon canola oil in a medium nonstick pan over medium
heat. When oil is shimmering, carefully crack eggs into pan. Season with salt and pepper. Cook without moving until whites are set but yolks are still runny, 2-3 minutes. Transfer to a plate and set aside.

 6. Add remaining sesame oil to pan from steak over medium-high heat. When oil is shimmering, add rice in a single layer. Cook without moving until rice is golden on the bottom, about 5 minutes.

 7. Remove from heat and top with sliced steak, cucumber, mushroom, spinach, bean sprouts, and add fried eggs. Sever family-style with chili paste alongside, if desired.

Sea Bass


Forgot what it was

Lamb Vindaloo





New: March 2014
Adapted from Titli's busy kitchen

Ingredients
2-3 lbs bonless lamb
3 onions, chopped
3 large red skinned potatoes, peeled and cut into cubes
1 28 oz can whole tomatoes
3 tbsp ghee or vegetable oil

Vindaloo Paste
1 Tbs black mustard seeds
1.5 tsp fenugreek seeds
1.5 tsp black peppercorns
4 bay leaves

1 Tbs coriander powder
0.5 Tbs salt
1.5 tsp cumin powder
1.5 tsp hot chilli powder
1.5 tsp of the seeds from green cardamoms
0.75 tsp cinnamon powder
0.75 tsp clove powder

0.75 tsp turmeric

 4 green chillis, chopped
2 tbsp garlic & ginger paste
~6 tbsp white vinegar

1. Grind the mustard seeds, fenugreek seeds, peppercorns and bay leaves to a fine powder. 2. Combine with the remaining vindaloo paste ingredients and grind. Add sufficient white vinegar to make a thick paste.
3. Mix the paste with the lamb and leave to marinate overnight.
4. Heat the ghee in a pan and fry the onions for 5-10 minutes until golden. Remove with a slotted spoon and put to one side.
5. Add the lamb and its marinade into the pan and stir-fry for 5 minutes to seal the meat.
6. Add in the tomatoes and the cooked onions. Cover and simmer for 30 minutes. Remove the lid for the last 10 minutes of cooking.
7. Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drain.
8. Add the potatoes to the cooked vindaloo and serve.

Lemon Poppy Seed Muffins



Adapted from food.com

 1/2 cup butter, softened
2/3 cup sugar
2 large eggs, separated
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
1/4 teaspoon salt
1/2 cup buttermilk or 1/2 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

 1. Preheat oven to 350°F
2. In a large bowl, cream the butter and sugar until fluffy.
3. Add the egg yolks, one at a time.
4. Beat well after each.
5. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
7. Beat just until smooth.
8. In another bowl, beat the egg whites until soft peaks form. (ugh, i’m just going to put them all in in step 3)
9. Gently fold them into the muffin batter until blended.
10. Spoon the batter into the prepared pan, 3/4-full.
11. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
12. Cool for 5 minutes before removing to cool completely.

Fresh Squeezed Orange Juice


Magnolia Magnolia Cupcakes









Magnolia Vanilla Vanilla

 This is for a half recipe (12 cupcakes)

 Cupcakes:
0.75 cups self-rising flour
0.5 + 1/8 cups all-purpose flour
0.5 cup (1 stick) unsalted butter, softened
1 cups sugar
2 large eggs, at room temperature
0.5 cups milk
1 teaspoon vanilla extract

 Preheat oven to 350 degrees F.

Line muffin tin with cupcake papers.

 In a small bowl, combine the flours. Set aside.

 In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

 Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

 Vanilla Buttercream:

 Makes plenty for 12 cupcakes, usually some left over

 0.5 cup (1 stick) unsalted butter, softened
3 to 4 cups confectioners' sugar
1/4 cup milk
1 teaspoons vanilla extract
1 drop of food coloring

 Place the butter in a large mixing bowl. Add 2 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Chicken Tikka Masala





New: February 2014

From Bon Appetit magazine.

Make spice mix, combine in small bowl:
     6 garlic cloves, finely grated
     4 teaspoons finely grated peeled ginger
     4 teaspoons ground turmeric
     2 teaspoons garam masala
     2 teaspoons ground coriander
     2 teaspoons ground cumin

In large bowl whisk:
     1 1/2 cups whole-milk yogurt (not Greek)
     1 tablespoon kosher salt
and half of spice mix


Add:
     2 pounds skinless, boneless chicken breasts, halved lengthwise
Cover, and marinate for 4-6 hours (or all day)

Heat in dutchoven over medium heat:
     3 tablespoons ghee (clarified butter) or vegetable oil

Add:
     1 small onion, thinly sliced
     1/4 cup tomato paste
     6 cardamom pods, crushed
     2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
Cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes.

Add:
     The rest of the spice mixture
Cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add:
     1 28-ounce can whole peeled tomatoes, with juices
Crush tomatoes with spoon inside the pot, bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add:
     2 cups heavy cream
     3/4 cup chopped fresh cilantro
Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Fresh Squeezed Grapefruit Juice


Juice two grapefruits.

Pot Roast



Adapted from Martha Stewart

2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2+ cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon paprika
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

STEP 1
Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.

STEP 2
Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes and cook until vegetables are tender, about 1 hour more.

STEP 3
Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Cinnamon Rolls



New: February 2014
Recipe adapted from Paula Deen

 Makes 12 rolls

 Ingredients

 Dough:
1/4-ounce package yeast (2.5 teaspoons)
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

 Filling:
1/2 cup softened butter
1 teaspoon vanilla
1/2 cup brown sugar
1/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon (can use 1 T cinnamon 1 T pumpkin pie spice)
1 cup (+) walnuts

 Glaze: (this is half the recommended amount)
2 tablespoons butter
1 cups powdered sugar
1 teaspoon vanilla extract
1 to 3 tablespoons hot water

 Directions

 In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

 When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter and sugar/cinnamon/spices/vanilla mixture all over dough. Sprinkle with walnuts. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 slices.

 Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 20-25 minutes or until nicely browned.

 Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

 Note from review: I made this up to the point of the second rise and placed in fridge overnight. Took out this Christmas morning and let rise for about 45 min and then into the oven. Baked exactly 30 min and they came out perfect,
Note: These actually turn out really well with a nice caramelized layer on the bottom

Roast Beef with Horseradish Sour Cream & Heirloom Carrots

New: February 2014
From blueapron

Italian Wedding Soup with Fregola Sarda & Spinach


New: February 2014
Ingredients
3 Ounces Baby Spinach
2 Cloves Garlic
1 Bunch Parsley
1 Carrot
1 Yellow Onion
1 Stalk Celery
10 Ounces Ground Chicken
1/3 Cup Breadcrumbs
1/3 Cup Grated Parmesan Cheese
3 Tablespoons Chicken Demi-Glace
½ Cup Fregola Sarda

1. Prepare the ingredients:
Wash and dry the fresh produce. Chop the spinach. Peel and 
mince the garlic and onion. Pick the parsley leaves off the stems. 
Roughly chop the parsley

2. Make the meatballs:
In a medium bowl, combine the ground chicken, breadcrumbs, 
¼ of the minced onion, half of the garlic, half of the Parmesan 
cheese and half of the parsley. Season the mixture with salt and 
pepper. Roll the mixture into meatballs that are about 1 inch in 
diameter (slightly smaller than a ping pong ball.)

3.Cook the vegetables:
In a medium pot, heat 2 teaspoons of olive oil on medium until hot. 
Add the carrot, celery and remaining onion and garlic. Season 
with salt and pepper and cook for 3 to 4 minutes, or until the 
vegetables have softened.

4.Make the soup:
Reduce the heat to medium and simmer. Add the chicken demi- 
glace, fregola sarda and 3 cups of water; season with a little 
salt and pepper. Bring the soup to a boil and add the meatballs. 
Simmer 5 to 6 minutes, or until the meatballs are cooked through. 
(You can easily test the meatballs by removing one and cutting it in 
half.)

5.Add the spinach:
Once the meatballs are cooked through, stir in the spinach and 
season to taste with salt and pepper. Simmer 2 to 3 minutes, or 
until the spinach is cooked. Remove from heat.

6.Plate your dish:
Divide the soup between 2 dishes. Top with the remaining parsley 
and Parmesan cheese.

Pan-Seared Tilapia with Chermoula & Cucumber-Blood Orange Salad


New: February 2014
From blueapron

Pork Chops with Porcini Sauce



Recipe by chéri (:

Lobster Tails


Coq Au Vin



New: January 2014

 Julia Child's Coq Au Vin

 Ingredients
3 to 4-ounce chunk lean bacon
2 tablespoons unsalted butter
2 1/2 to 3 pounds frying chicken, cut into pieces (Use 3x bone-in chicken breasts)
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cognac
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme leaves
1 bay leaf
12 to 24 Brown-Braised Onions, recipe follows (use on the few side)
1/2 pound Sauteed Mushrooms, recipe follows (more okay too)
3 tablespoons all-purpose flour
2 tablespoons softened butter
Fresh parsley leaves (optional)

 Directions
Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.

 In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned. Remove to a side dish.

 Dry the chicken thoroughly. Brown it in the hot fat in the casserole.

 Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.

 Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

 Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

 While the chicken is cooking, prepare the onions and mushrooms.

 Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.

 Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.

 Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.

 Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.

 Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.

 Brown-Braised Onions:
1 1/2 tablespoons butter
1 1/2 tablespoons oil
18 to 24 peeled white onions, about 1-inch in diameter
1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper
Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth
When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.

 Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.


 Sauteed Mushrooms:
2 tablespoons butter
1 tablespoon oil
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
Salt and pepper

 Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
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