Caprese Pasta Salad with Chicken

Here's another one that I made MONTHS ago, and am just now getting around to sharing.

I pulled out this recipe in mid-May for my then-boyfriend (now-fiance!) on his birthday. I swear, he could eat this every day of the week, and twice on Sunday. I would like to pretend that I waited to post it until tomatoes were in season, but to be perfectly honest, I've just been too caught up in the excitement of getting engaged to worry about blogging. Regardless, I'm posting this at precisely the right time of year for you to try it yourselves :-)

My fiance prefers it straight out of the fridge -- the colder, the better. Personally, I prefer it at room temperature, but it's yummy no matter what. With so much fresh basil, mozzerella, and tomatoes, how can you go wrong, right?




Caprese Pasta Salad with Chicken
(adapted from The Cooking Photographer, who got the idea here and added a vinagrette from here)

Lemon Vinaigrette:

2 teaspoons finely grated lemons zest
¼ cup fresh lemon juice
¼ cup lightly packed fresh flat-leaf parsley leaves
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil, plus more if needed to wet pasta

Blend the lemon zest and juice, parsley, garlic, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper.

Pasta:1 pound pasta (whatever fun shape you like)

2 skinless boneless chicken breast halves (about 9 ounces total)

1 tablespoon olive oil

1/2 pound diced ripe tomatoes
16 ounce tub fresh mozzarella pearls, drained
Lemon vinaigrette
Lots of fresh basil, chopped (I don't think it's possible to use too much)
Salt and pepper to taste

Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.

Cook the pasta according to the directions, drain, and rinse with cold water. Move the pasta to a large serving bowl and toss together with the rest of the ingredients.

Chicken Marsala Risotto

It seems to me that risotto gets a bad rap. Before I ever tried my hand at it, I lived under the assumption (perpetuated by the various home chefs I've met) that risotto is pain in the you-know-what. Now, I hardly consider myself an expert in the kitchen, but I just don't see what all the fuss is about. Sure, you can't just leave it on the stove while you play "Words With Friends" (or whatever your distraction of choice), but it seems pretty fool-proofed to me.

I have a number of go-to risotto recipes, but I do think this is my favorite. I've had it shelved for awhile, as my significant other declared our home a mushroom-free zone for a month or so to test a hypothesis that he is allergic to the little buggers. Given that I LOVE mushrooms, I've never been so happy for a theory to be proven wrong!  To celebrate, I whipped up this dish, compliments of one of my favorite blogs, Pink Parsley.

The only major change I made was the addition of chicken, 'cause at my house, dinner just isn't dinner without a little meat.

Chicken Marsala Risotto
(adapted fom Pink Parsley)

• 1 lb boneless skinless chicken breasts, cubed
• 1 Tablespoon olive oil
• 2 Tablespoons unsalted butter
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 1 teaspoon tomato paste
• 3/4 cup Arborio rice
• 1 cup Marsala wine, divided
• 3-4 cups low-sodium chicken broth
• 2 cups mushrooms, sliced (cremini are recommended, but I used baby bella with good results)
• 1/4 cup grated Parmesan cheese, plus a little more to sprink on top
• 2 Tablespoons fresh basil, minced, plus a little more to sprinkle on top
• kosher salt and fresh ground pepper

Season chicken cubes with salt and pepper. Heat olive oil in a skillet over medium-high heat, and sautee the chicken until no longer pink in the middle. Remove from heat, and tent with foil to keep warm.

Melt 1 tablespoon of butter in a large heavy-bottomed skillet over medium heat until foaming subsides. Add shallots and saute until soft, 2-3 minutes. Add garlic, tomato paste, and 1/4 teaspoon each of salt and pepper and stir to combine. Cook until fragrant, 1 minute.

Meanwhile, heat the chicken stock in a medium saucepan until simmering.

Add the Arborio rice and toast until opaque around the edges, 3-5 minutes. Add 3/4 cup of the Marsala wine and cook, stirring often, until absorbed, 5 minutes or so.

Stir in 1 cup of the chicken broth, and stir occasionally until almost absorbed, 8-12 minutes. Working 1 ladle of broth at at time, continue to add broth, stirring constantly. Add the next ladle when the broth is almost completely absorbed.

After you have been cooking the risotto for 10 minutes, stir in the mushrooms. Continue to cook risotto, stirring constantly, until it is al dente, for a total of 20-25 minutes.

Remove from heat, and stir in the chicken cubes, the remaining 1/4 cup of Marsala wine, Parmesan cheese, basil, and remaining butter. Add salt and pepper if necessary and season to taste.

Serve immediately, with a little extra basil and parmesan on top (if desired).

Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola, and Pine Nuts

At my house, this is what we call "Vintage Smokey." It is, after all, the first meal that I cooked for my boyfriend after we met. And nearly 4 years later, it remains his single most frequent request.

It's another goodie from Epicurious. But at this point, I don't rely very heavily on the recipe. I know I add more of just about everything. More cheese. More prociutto. More sun-dried tomatoes. Who needs measuring cups, right? I just eye-ball it.

As for pasta, the recipe calls for shells or gnocchi, but really, you can use whatever you want. These pictures depict a version using orechiette, which in my opinion, is basically just a more sophisticated version of shells.

The only other change I make is to cut the chicken before I cook it. I am under the illusion that it shortens cooking time, though to be honest, I've never checked.

Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola, and Pine Nuts
(adapted from Epicurious)

• 1/2 to 1 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
• 2 skinless boneless chicken breasts, cut into 1/2-inch pieces (about 9 ounces total)
• 1 pound gnocchi pasta or medium shell pasta
• 4 garlic cloves, minced
• 1/2 to 3/4 cup chopped fresh basil
• 1/3(-ish) cup canned low-salt chicken broth
• 1/3(-ish) cup dry white wine
• 1/2 to 3/4 cup crumbled Gorgonzola cheese (about 2 ounces)
• 1/4 to1/2 cup chopped prosciutto
• 1/4 cup pine nuts, toasted

Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.

Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

Beef with Spicy Cocoa Gravy

Ok. I get it. Beef, noodles, and gravy do not exactly equal Spring cuisine. In my defense, however, the past few weeks has brought more rain and chilly weather than we saw in January and February combined. San Francisco is just like that, I guess. Living here means throwing out all rules for "seasonal" wardrobe and cuisine!

This dish is comfort food at its finest. A cross between beef burgundy and a mole sauce, it boasts a complex array of flavors and a hugely satisfying aroma. Don't be put off by the long ingredient list. While you might end up having to purchase (or substitute) a few spices, it's a breeze to prepare. Basically, you just mix the spices, toss in some cubed meat, brown it, add your liquids, cover, and try to stay patient while the beef becomes melt-in-your-mouth tender.

Re: the wine, I used a Barbera from Robledo Family Winery, one of our favorite stops when we're in Sonoma. It worked beautifully, both as an ingredient and as an accompaniment. Yum!

Beef with Spicy Cocoa Gravy

(from Culinary in the Desert)

• 1 tablespoon unsweetened cocoa
• 1 tablespoon ground coriander
• 1 1/2 teaspoons ancho chile powder
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons paprika
• 1/8 teaspoon cinnamon
• 1 1/2 pounds trimmed top round steak, cut into 1" cubes
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil, divided
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup dry red wine
• 14.5 ounce can diced fire-roasted tomatoes
• 2 cups beef broth
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

In a large bowl, whisk together cocoa, coriander, ancho powder, cumin, garlic, oregano, paprika and cinnamon. Add beef and toss to coat. Remove beef and set aside. Stir in flour to the remaining spices and return beef - toss well to evenly coat the pieces.

In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the beef mixture to pan and sauté until brown on all sides - about 5 to 7 minutes. Remove beef from pan and add remaining oil. Repeat browning with the remaining beef mixture - remove when browned.

Add onions and bell pepper into the Dutch oven and sauté until tender, about 5 minutes tender. Pour in wine and tomatoes - cook 3 minutes. Mix in beef broth, salt and black pepper. Add the browned beef back into the pan - cover, reduce heat and simmer until the beef is tender - about 1 hour and 10 minutes.

Chicken with Mustard Cream Sauce

I love me a good pan sauce. Especially one with not one, but two types of mustard. And brandy. And cream.

Need I say more?

This dish is going in the rotation immediately. It's easy. It uses ingredients I tend to have on hand. And it makes GREAT leftovers. My co-workers are jealous.

I served it with couscous. This in and of itself is not newsworthy, as I serve just about everything with couscous, but it's used to great effect here. It really sops up the yummy sauce, and is not the least bit heavy. The cream takes care of that :-)

Chicken with Mustard Cream Sauce
(adapted VERY slightly from The Pioneer Woman Cooks)

• 4 whole Boneless, Skinless Chicken Breasts
  
  
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 whole Garlic Cloves, Minced
• 1 cup Brandy
• 1 Tablespoon (heaping) Dijon Mustard
• 1 Tablespoon (heaping) Grainy Mustard
• 1/4 cup Heavy Cream
• 1/4 cup Chicken Broth
• Salt And Pepper, to taste

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. (No need to keep warm)

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy being careful if cooking over an open flame.

Then just let the booze bubble up and cook until it's reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Serve chicken with couscous, spooning the sauce over the top.

Lemon-Garlic Pasta with Marscapone and Shrimp

It's not very often that I find myself with an extra tub of mascapone in the fridge, but that's exactly the (random) situation that inspired me to try this dish... And I am SO glad I did.

Healthy, it's not, but oh, so delicious!

I cannot recommend this highly enough. It is easy enough for a weeknight, but fancy enough for guests. I used a a bag of "argentian" shrimp from Trader Joe's -- a variety that claimed to taste like lobster -- and it proved to be a perfect choice. So succulent they melted in your mouth!

I have to thank Jose at Pink Parsley for the recipe. I followed it to a T, except that I subbed penne for liguini (due to my boyfriend's aversion to long pasta).

It makes me proud to pass it on. enjoy!


Lemon-Garlic Pasta with Mascapone and Shrimp
(from Pink Parsley)

• kosher salt
• 8 oz dried pasta
• 1 1/2 tsp lemon zest
• juice of 1 lemon
• 1 lb shrimp, peeled and deveined
• freshly ground black pepper
• 2 Tbs butter
• 3 garlic cloves, thinly sliced
• 1 small shallot, thinly sliced into rings
• 1/8 to 1/4 tsp crushed red pepper flakes
• 1/4 cup dry white wine
• 1/2 cup mascarpone cheese
• 2 Tbs minced fresh chives
• lemon slices, for serving

Bring a large pot of well-salted water to boil.  Add the linguine and cook until just al dente, 7 to 8 minutes.  Drain, reserving 1/2 cup of the pasta wat

Meanwhile, pat the shrimp dry and toss with half the lemon zest, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

In a large skillet set over medium-high heat, melt the butter until the foaming subsides.  Add the shallot, garlic, and red pepper flakes and cook, stirring continuously, until the garlic is just turning brown, about 1 minute.  Add the shrimp and cook about 90 seconds on one side.  Turn the shrimp, reduce the heat to medium, and add the white wine and half the lemon juice.

Bring to a boil and cook about 1 minute.  Add the mascarpone, reserved pasta water, and linguine, and toss to coat.  Cook an addtional 1-2 minutes, or until the pasta is well coated and the sauce has thickened.  Mix in the remaining lemon zest and juice, and the chives.  Season with additional salt and pepper if necessary, and serve immediately with lemon slices.

Tuna Noodle Casserole, Redux

 I really can't explain why, but the moment I saw this recipe, I couldn't stop thinking about it. You might think that I grew up eating tuna noodle casserole, and that nostalgia was at work -- but that's not it. There was just something about the combination of flavors -- shitake and portabello mushrooms, a rich roux, dry sherry, and crispy panko breadcrumbs -- that had me obsessed.

I knew that trying to sell my boyfriend on this for Sunday dinner would be tough, so I took advantage of his being away on a business trip to whip it up. Good thing, too, because I think I dirtied just about every pan in the kitchen, and he would have had a heart attack thinking that he would have to clean it all up.

I suppose that making tuna casserole the old fashioned way (i.e., with cream of mushroom soup and canned mushrooms) would have been simpler -- and not quite as messy. Nonetheless, after tasting this baby, I know that I can never go back. It's just so darned satisfying. Comfort food at its finest.

And because I'm by myself this week (and nursing a nasty head cold), it's all for me!

 Tuna Noodle Casserole, Redux
(from food52)

• 5 1/2 tablespoons butter, divided
• 1 cup sliced shitake mushrooms
• I cup diced portabello mushrooms 
• 1 small yellow onion, diced
• 1 shallot, diced
• 1 celery stalk, diced
• 1/2 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme, miced
• 1 tablespoon chives, miced
• 1/4 cup dry sherry
• 1/4 cup flour
• 1 cup whole milk
• 1/2 cup chicken stock
• 1 teaspoon lemon zest
• 1 cans packed tuna, drained
• 8 ounces egg noodles, cooked al dente and drained
• salt and fresh ground pepper, to taste
• 1 clove garlic, minced
• 1/2 cup panko bread crumbs

 

 

Preheat your oven to 350F. In a large sautee pan, heat 1 Tbs. of butter over medium-high until foaming. Stir in mushrooms and cook until mushrooms have given off all of their liquid and cooked through (10 or so minutes). Season lightly with salt and pepper, transfer to a bowl and set aside.

 

Add another 1/2 Tbs. butter to the frying pan, then cook onion, shallot and celery together for about 5 minutes, until softened. Stir in the chopped herbs and the sherry and cook for another 2 minutes. Stir the mushrooms into this mixture, then set this aside.

 

In a saucepan, heat 3 Tbs. of butter over medium-high until foaming. Stir in the flour to make a roux and cook for about 2 minutes. Then whisk in the milk and chicken stock, bit by bit, to make a smooth sauce. Cook, stirring, until just slightly thickened (another minute or two). Then add the lemon zest and season with salt and pepper to taste.

 

Flake the tuna and combine the tuna, the white sauce, the mushroom-onion mixture, and the noodles all together. Grease and 8X8 inch baking pan and transfer the casserole mixture into it.

 

In a small pan, melt the last Tbs. of butter. Stir in the minced garlic and the panko breadcrumbs and cook, stirring, until the panko is golden brown. Sprinkle this all over the casserole. Put the casserole in the oven and bake until it is bubbly, about 30 minutes.

Bolognese-Stuffed Peppers

A few years back, I encountered a semi-tragedy while making a batch of stuffed peppers. It was a very involved recipe, from an authentic Italian cookbook, and required a lot of chopping and dicing. I had just been given a new set of nice knives for my birthday, and was eager to put them to use.

Well, long story short, those knives cut more than just the tomatoes. They cut my thumb pretty deeply, too, and I ended up in the Emergency Department the next morning.


To my credit, I was able to finish the peppers, bloody thumb and all, and honestly, they were worth the pain and suffering. To this day, however, I have not been able to bring myself to pull out that recipe again -- partially due to the traumatic memories and partially due to the fact that the ingredient list is so long and so darned expensive.

Enter the mother of my significant other, who introduced me to a delicious, but far less involved, alternative. It relies on a combination of pancetta, marina, red wine, and cream to create a distinctive and delectable stuffing for beautifull big bell peppers. The only change I made to the original recipe was to use ground turkey in lieu of ground beef, in a rather feeble attempt to lighten up what is an inherently indulgent dish. I don't think the finished product suffered at all from the substitution, but I don't think it's final fat and calorie count were affected either. Enjoy!

Bolognese-Stuffed Bell Peppers

• 1/2 cup uncooked white rice
• 2 tablespoons olive oil, divided
• 1/4 cup minced carrots
• 1/4 cup minced celery
• 5 bell peppers, stems and seeds removed, cut in half lengthwise
• 12 oz ground beef OR ground turkey
• 1/4 lb pancetta, diced
• 1/4 cup red wine
• 1/2 teaspoon red pepper flakes
• 1/3 cup heavy cream
• 1/2 cup grated parmesan cheese

Preheat oven to 375 degrees.

In a saucepan, bring water to a boil. Add rice and stir. Reduce head, cover, and simmer for 20 minutes or until tender and fluffy. Set aside.

Heat 1 tablepoon of oil in a large skillet over medium heat. Cook and stir carrots and celery until tender. Add ground beef/turkey and pancetta, and cook until browned and crumbed. Drain off any excess liquid and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the parmesan cheese, and rice. Simmer 5 minutes more or until most liquid has absorbed.

Place peppers in a shallow baking dish and fill with bolognese mixture. Drizzle with remaining 1 tablesoon olive oil and top with remaining parmesan cheese.

Bake uncovered for 30 minutes in the preheated oven. Serve hot.

Creole-Style Shrimp, Chicken, and Sausage Gumbo

For the life of me, I don't know how I managed to get gumbo on the brain. It isn't Mardi Gras after all, and the weather really has been too warm to justify the need for a stick-to-your-ribs stew. All I know is that once the idea popped into my head, nothing but gumbo was going to satisfy my craving.

Feeling somewhat intimidated by Creole cooking -- and really not wanting my efforts to be in vain, I turned to a trusted cookbook: Soups, Stews, and Chilis from the Editors of Cook's Illustrated. I "borrowed" this book from a colleague about a year ago, for the specific purpose of making Chicken Mole, and well, I never gave it back. Not that my colleague is complaining. After all, he does get samples of anything I create as a result of his generous spirit.

Now, I want to copy the recipe. I really do. But given that Cook's Illustrated requires a paid subscription to view the recipe on their site, I have a feeling it's not exactly kosher to publish it for free here. Sooooo, here's what I'm gonna do. I'm going to give you the link for the real thing, which you can pay for if you like, ANd I'm going to direct you to another blog where I found a very similar recipe.

If you're wondering whether it's worth the effort to click on the above link, I can assure you that the answer is yes. This shrimp, sausage, and chicken gumbo is DELICIOUS, makes a ton, and although somewhat time-consuming, is quite simple to make. The CI technique for making the roux is particularly easy. You basically brown some flour in a Dutch oven on the stovetop, stir in some oil, put a lid on it, and stick it in the oven for 45 minutes. Just be careful upon removing the lid. I was hasty, and let me tell you, that stuff'll really clear your sinuses! Whew!

Turkey Chili with Skillet Cornbread

                                                                                                                                                                        

Here's an oldie, but a goodie, pulled from the archives of Christmases past. I thought it would be a nice seasonal recipe to share, despite the UN-seasonably warm weather we are enjoying here in San Francisco. After all, who DOESN'T love a good, healthy turkey chili with a nice side of buttery, decadent skillet corn bread?

These two recipes from Epicurious never fail to garner raves, along with requests for second helpings. Simple and straight-forward, I have never felt the need to tinker with either the ingredients or the instructions. My only suggestion would be to try adding some extra chili powder, if you like your chili spicy, as this is a decidedly mild version.

And so, without futher ado......

Beef Tenderloin with Wild Mushroom Sauce

Ah, Christmas dinner. Or in this case, Christmas Eve dinner. In my family, it's always been tradition to open presents on Christmas Eve while noshing on whatever combination of cheese, crackers, smoked salmon, and cookies my father received at work. Then, on Christmas Day, my mom and I wake up early and begin preparing one heck of a meal.

This year, however, the state of the economy + rising plane fares meant that I would be flying back home on Christmas Day, necessitating a change in plans. No innocent noshing on Christmas Eve this year -- no, sir. This year, Christmas Eve was all about indulgence, beginning with this rich, flavorful beef tenderloin.

Upon the supervision of my ever practical and very experienced mother, I made a few changes. First, I used a combination of dried /reconstituted chanterelles and dried/reconsistuted oyster mushrooms for the sauce, reserved the liquid from the mushrooms, and combined it with Better than Bullion as a substitute for the time-consuming Beef Reduction included in the recipe. Secondly, I cooked the beef a bit longer than specified, as we have a few people in our family who get squeamish at the thought of rare meat. The pictures below depict beef that was removed at an internal temperature of 132 degrees. In my opinion, it was a bit over-done, though to others, it was perfect. I would try aiming for 125 degrees next time, but to each their own, right?

 

Beef Tenderloin with Wild Mushroom Sauce

(adapted from Epicurious)

• 1 tablespoon plus 2 teaspoons minced fresh thyme, divided
• 2 teaspoons coarse kosher salt
• 3 garlic cloves, pressed, divided
• 1 2 1/2- to 2 3/4-pound beef tenderloin, well trimmed
• 4 tablespoons olive oil, divided, plus additional for brushing
• 8 ounces fresh (or dried and reconsistuted) chanterelle mushrooms, sliced (about 4 cups lightly packed)
• 2 tablespoons minced shallot
• 4 tablespoons brandy, divided
• 1/2 cup whipping cream
• 1 rounded tablespoon all purpose flour
• Beef Reduction (or 1 tbp Better than Bullion + approx 2 cups of water or liquid reserved after reconstituing mushrooms) 
• 2 tablespoons minced fresh Italian parsley

Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.

Heat 3 tablespoons oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; sauté 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream; stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.

Preheat oven to 400°F. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into center registers 118°F for rare, about 28 minutes. Transfer beef to cutting board; let rest 10 minutes.

Meanwhile, rewarm mushroom mixture. Sprinkle flour over; stir to coat. Add remaining 2 tbs brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture.

Add Beef Reduction (or Better than Bullion + liquid)  to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.

Thinly slice beef. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.

Asian Lettuce Wraps with Ground Turkey

A few weeks ago, my boyfriend and I took quick trip down to SoCal to visit his family -- a trip that typically involves a lot of eating and drinking, with very little exercise.

 

Upon our return, I was craving something light and healthy, but had no specific hankering. Knowing I had some ground turkey in the freezer, I did what I often do when I'm in search of inspiration -- I headed over to Tastepotting.com, did a quick search for "ground turkey," and clicked on the most salivation-inducing delicacy I could find.

 

This approach led me to Kalyn's Kitchen, which appears to cater to South Beach dieters. I was pleased that these lettuce wraps were not only light and healthy, but also fun to make and eat. The finished product tasted amazingly similar to Pad Ka Prow, which my boyfriend and I order from Marnee Thai at least once every other week. Perhaps this recipe will have to become part of the regular rotation....

 

Asian Lettuce Wraps with Ground Turkey
(from Kalyn's Kitchen, adapted from California Sol Food)

• 1 T vegetable oil (or peanut oil)
• 3 T minced shallots (or red onions)
• 2 T minced garlic
• 2 T grated ginger root
• 1 1/2 lbs. ground turkey
• 4 T soy sauce
• 1 T Chile Garlic Sauce (or more, depending on how much heat you desire/can tolerate)
• 1 tsp. fish sauce
• 1 cup chopped fresh cilantro
• 1/3 cup chopped peanuts (optional)
• 1 large or 2 small heads butter lettuce, Boston lettuce, or iceberg lettuce  

Chop onion and set aside.  Peel ginger root, then grate with the LARGE side of a cheese grater (*I did not read this closely, and had the most awful time trying to use the small side), and chop garlic.

 

Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute about one minute more.

 

Add ground turkey to frying pan (with a bit more oil if needed) and break apart.  Add soy sauce, chili garlic sauce, and fish sauce. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

 

While turkey cooks, wash and chop fresh cilantro. Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry (or wash under running water and dry with paper towels.) Chop peanuts (if using) and put in small bowl to serve at the table.

 

When turkey is done, add chopped cilantro and cook 1-2 minutes more.

 

Serve filling and lettuce leaves in separate bowls, with chopped peanuts in another small bowl. To prepare, take a lettuce leaf, fill with desired amount of turkey mixture, add chopped peanuts, fold the lettuce leaf over like a taco, and enjoy!  

 

Roasted Shrimp with Feta

Mmmm, Mmmm, Mmmm!

I am thrilled to post on one of my all-time favorite recipes. Nice enough for company, easy enough for a weeknight, this tends to be my go-to meal whenever I have shrimp in the freezer. It occurs to me that one of these days, I could try something new, but the thought of missing out on something something so flavorful (and so relatively healthy) is just too painful. 

I serve it with garlic and olive oil couscous, but I'm sure that rice would work just as well.

Just one word of caution: Don't touch the pan after you've removed it from the over. (Yes, I learned this one the hard way.)

Roasted Shrimp with Feta

(from Pink Parsley, adapted from The Barefoot Contessa, How Easy is That?) 

• 4 Tbs olive oil, divided
• 1 medium onion, diced
• 1/3 cup dry white wine
• 1 (15-ounce) can diced tomatoes
• 2 tsp. tomato paste
• 1 Tbs minced fresh oregano
• 1 tsp. kosher salt
• 1/2 tsp freshly ground black pepper
• 1 1/4 pounds (16-20 per pound) peeled and deveined shrimp -- I used ones WITHOUT tails
• 5 ounces feta cheese, coarsely crumbled
• 1 cup fresh bread crumbs
• 3 Tbs minced fresh parsley
• 1 tsp grated lemon zest
• 2 lemons

Preheat the oven to 400 degrees.

Heat 2 tablespoons of the olive oil in a 10 to 12-inch oven-proof skillet over medium-low heat.  Add the onion and saute 5-8 minutes, until tender.  Add the garlic and cook for 1 minute.  Add the wine and bring to a boil, scraping up the browned bits.  Cook 2-3 minutes, until the liquid has reduced by half.

Add the tomatoes with their liquid, tomato paste, oregano, salt, and pepper to the skillet.  Stir to combine and simmer over medium low heat, stirring occasionally, 10-15 minutes.

Meanwhile, combine the breadcrumbs, parsley, lemon zest, and 2 tablespoons of olive oil in a small bowl.  Stir well to moisten the breadcrumbs.

Remove the pan from heat and arrange the shrimp, tails up (if necessary), in one layer over the tomato mixture.  Scatter the feta evenly over the shimp, and sprinkle the breadcrumb mixture on top.

Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown.  You may want to turn on the broiler for the last few minutes.  Squeeze the juice of 1 lemon over the shrimp (Don't skip this step!!!), and serve hot with the remaining lemon cut into wedges.

Sauteed Chicken with Tomatoes, Olives, and Feta

 

 Every once in awhile a recipe comes along that it so easy and so incredibly delicious that you simultaneously want to tell everyone you know about it AND keep it all to yourself. This is such a recipe. Perfect exactly as written (although it's also ok if you accidentally use 8 tablespoons instead of 8 teaspoons of oregano). Thank you, Epicurious.

Sauteed Chicken with Tomatoes, Olives, and Feta
from Epicurious

• 6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
• 1/2 cup plus 2 tablespoons olive oil
• 1/3 cup fresh lemon juice
• 8 teaspoons chopped fresh oregano
• 2 garlic cloves, pressed
• 30 pitted Kalamata olives, cut lengthwise into slivers
• 16 grape tomatoes, stemmed, quartered lengthwise
• 1/2 cup crumbled feta cheese

Score top of chicken breasts with sharp knife; place in large glass baking dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.

Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.

Honey-Marinated Pork with Gremolata

Epicurious has become my go-to spot for weeknight recipes, primarily because its iphone app makes shopping so darn easy. This recipe caught my eye for a few reasons: (a) I almost always have a pork tenderloin in the freezer; (b) it possesses a coveted 4-fork rating; and (c) it is classified as both "low cal" and "healthy" (two factors that are more important than ever while my usual calorie-burning activities have been curtailed).

I prepared it exactly as written, and was satisfied (if not blown away) by the results. If I make it again, I will likely let it marinate a little longer, perhaps overnight, as one reviewer suggested. I was surprised to find that I enjoyed it more the second night than I did on the first.

Honey-Marinated Pork with Gremolata

from Epicurious

• 2 12-to 14-ounce pork tenderloins, trimmed
• 1/3 cup honey
• 4 garlic cloves, minced
• 1 tablespoon orange juice
• 1 teaspoon (or more) fine sea salt
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 1 tablespoon finely grated orange peel
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh sage

Place pork in 11 x 7 x 2-inch glass baking dish. Whisk honey, garlic, and orange juice in small bowl. Pour over pork; turn to coat. Sprinkle pork with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Cover and chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Preheat oven to 375°F. Transfer pork to plate; reserve marinade. Heat oil in large ovenproof skillet over medium-high heat. Add pork to skillet. Brown on all sides, turning often, about 4 minutes. Transfer to oven; cook until instant-read thermometer inserted into center of pork registers 150°F, 15 to 20 minutes. Transfer to cutting board; let rest 5 minutes. Reserve skillet.

Pour reserved marinade into same skillet; add wine. Boil gently until reduced to 1/2 cup, 3 to 4 minutes. Season with sea salt and pepper.

Mix orange peel, thyme, rosemary, and sage in small bowl for gremolata. Cut pork crosswise into 1/2-inch-thick slices; transfer to platter. Pour sauce over pork. Sprinkle with gremolata and serve.