Steak au Poivre and Brussels Sprouts

For Jeremy's birthday, I decided to make steak.  I had asked him what he wanted me to make for his birthday, but he kept saying "anything" so I found this recipe for pan-seared steak with black pepper and red wine.   It was delicious.  Easy to make and easy to cut the recipe down to 2 portions.  I also served onion rings and Brussels sprouts.  No complaints.   And with this 50th new recipe, I've officially completed my 2013 New Year's Resolution Challenge.  Yay!

Steak au Poivre   (2013 Cookbook Challenge)
from How to Cook Everything
Serves 4

Ingredients:
4 tenderloin filets, 4 -6 oz each
freshly ground black pepper
3 tablespoons butter
1 tablespoon minced shallot
3/4 cup good red wine
2 sprigs fresh tarragon or 1/4 teaspoon dried tarragon
salt

Directions:
Sprinkle the steaks liberally with pepper.   Heat 2 tablespoons of butter in the skillet over medium heat.  When the foam subsides, increase temperature to medium-high and put in the steaks.  Cook steaks for 3-4 minutes per side.  Transfer to an ovenproof platter and put platter in the oven at 200º. 

Over medium heat, add the remaining tablespoon of butter to the skillet, along with the shallots.  Stir about 1 minute.  Add the wine and tarragon; raise heat to high, and let most of the liquid bubble away.  Pour any juices that have accumulated on the steak platter back into the sauce.  Spoon the sauce over the steaks and serve.


Braised and Glazed Brussels Sprouts
from How to Cook Everything
Serves 4

3 tablespoons butter
1 pound Brussels sprouts, trimmed
1/2 cup chicken stock
salt and pepper

Combine butter, sprouts, and stock in a deep skillet with a tight-fitting lid, sprinkle with salt and pepper, and bring to a boil.  Reduce heat; cover, and simmer until sprouts are just tender, about 5-10 minutes.  Uncover and raise heat to boil off all the liquid.  Let them sizzle until golden and crisp.

Snickerdoodles

While I wrapped presents, Jeremy made the cookies.  When he saw the result, he got mad and said I should throw out the the cookbook (Joy of Cooking) because the recipe failed.  He said it was a bad cookbook (even though it's been around for over 75 years). Instead of nice round puffy snickerdoodles, we got very flat and crunchy cookies.    Hypothesized reasons for the imperfect cookies may have been: the recipe used too much butter, not enough flour, the butter was too soft, the baking soda was expired, the dough balls were made too big, the cookie sheets were warped, and the oven isn't perfectly level (he seriously got out his level to confirm).  With all that said, they STILL TASTE GOOD.  So who cares? :)  In the future, I'll try a different recipe though.

Snickerdoodles   (2013 Cookbook Challenge)
Recipe from Joy of Cooking
Makes 36 cookies (3" size)

Ingredients:
2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1&1/2 cups sugar
2 large eggs
for rolling:
1/4 cup sugar
4 teaspoons ground cinnamon

Directions:
Whisk together the flour, cream of tartar, baking soda, and salt.

In a large bowl, beat butter and sugar; add eggs and beat until well combined.  Stir in the flour mixture.

In a small bowl, combine the sugar and cinnamon.  Shape the dough into 1&1/4" balls and roll in the cinnamon sugar.  Arrange a couple inches apart on greased cookie sheets.  Bake 12-14 minutes at 350º, one sheet at a time, until the cookies are golden brown at the edges.  Let stand a couple minutes, then remove to a rack to cool.

The first batch that made Jeremy go into cookie rage:

Ratatouille

Just the other week, I watched Ratatouille with my 1-year-old nephew (ok, he was taking a nap, and I was doing the watching..shhh, don't judge).  Chefs on Chopped and various cooking shows seem to make this dish a lot, so I figured it must be something good.  And if a cartoon mouse can make it, then so can I, right?   I needed a side dish to go with our meat, and eggplant told me it wanted redemption over the last failed eggplant recipe (see failure), so this seemed like a perfect choice.  It was good.  I added a little too much oil because I forgot that I had halved the recipe, but whatever.  Accidents happen.  It still tasted good.


Ratatouille   (2013 Cookbook Challenge)
from James Beard's American Cookery
Serves 6-8

Ingredients:
1/2 cup olive oil
1 large onion, sliced
2 cloves garlic, chopped
1-2 green peppers, seeded and cut into thin strips
1 large eggplant, diced
4 small zucchini, cut into 1/4" slices
8-10 ripe tomatoes, seeded and chopped
1 tablespoon fresh basil, chopped
1/2 tablespoon salt
1 teaspoon freshly ground black pepper

Directions:
Saute the onions and garlic in the oil in a deep saucepan or kettle until onions are transparent.  Add the peppers, eggplant, and zucchini and blend well.  Reduced heat; cover and cook 7-8 minutes until the eggplant begins to soften.  Add the tomatoes and seasonings and continue simmering, covered, for another 10 minutes.  Remove cover and let the mixture cook down, stirring often.  Add more seasoning to taste.  Serve hot.

Pumpkin Pies

This year for our big extended family Thanksgiving, I signed up to make pumpkin pie.  Since I needed two pies, I decided to try two different recipes (my mother-in-law graciously lent me a second pie dish).  They were both good, but my preference, taste-wise, was the first recipe from The New Best Recipe cookbook.  It was a lot more time consuming to make my own crust and it had a lot more ingredients, but I liked the richer, sweeter, creamier filling.  My first crust accidentally shrunk as I baked it (prompting me to ask for pie weights for Christmas).  Also, after we cut into it, I realized I should have kept it in the oven for 5-10 more minutes because the center of the pie wasn't set as well as it could have been, but it still tasted delicious. The second Pumpkin Pie recipe was just off the McCormick Pumpkin Pie Spice jar that Jeremy found in the cupboard.  It tasted just fine--you can't screw up a simple recipe.



Pumpkin Pie   (2013 Cookbook Challenge)
Recipe from America's Test Kitchen: The New Best Recipe

Pie Shell:
1&1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons vegetable shortening, chilled
4 tablespoons cold unsalted butter, cut into 1/4" pieces
4-5 tablespoons ice water

Pie Filling:
2 cups (16 oz) plain canned pumpkin puree
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoons salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs

Directions for Pie Shell:
Process the flour, salt, and sugar in a food processor until combined.  Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds.   Scatter the butter pieces over the flour and cut into the flour until it resembles coarse crumbs, about ten 1-second pulses.  Turn into a medium bowl.   Sprinkle 4 tablespoons of ice water over the mixture and using a rubber spatula, use a folding motion to mix.  Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 1 more tablespoon of ice water if necessary.  Flatten dough into a 4-inch disk.  Wrap in plastic and refrigerate at least one hour or up to 2 days before rolling.

Remove dough from fridge (if in fridge longer than an hour, let sit a few minutes until malleable).  Using a rolling pin, roll dough on a lightly floured work surface or between two sheets of parchment paper, working from the center to the edges in clockwise fashion, until it becomes a 12-inch circle.   Transfer the dough to a 9" pie plate by rolling the dough around the rolling pin and unrolling over the pie pan.   Ease the dough into the pan corners and trim the dough edges to about 1/2 inch beyond the rim of the pan.  Fold the overhang under itself and flute the dough using your fingers to make a pattern or a fork to flatten dough against the rim.  Refrigerate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.

Adjust an oven rack to the lower-middle position and heat the oven to 375º.  Remove the dough-lined pie plate from the freezer and press a doubled piece of heavy-duty aluminum foil inside the pie shell, folding the edges to shield the fluted edge.  Distribute 2 cups ceramic or metal pie weights over the foil.  Bake for 25-30 minutes.  Carefully remove the pie weights and foil and continue to bake until light golden brown, 5-6 minutes.  This will produce a partially baked crust that is now ready for the filling.   As soon as the pie shell comes out of the oven, adjust an oven rack to the lowest position and increase oven temperature to 400º. 

Directions for Pumpkin Pie Filling:
While the crust is baking, process the pumpkin puree, brown sugar, spices, and salt in a food processor for 1 minute until combined.  Transfer mixture to a medium heavy-bottomed saucepan on the stovetop and bring to a sputtering simmer over medium-high heat.  Cook the pumpkin mixture, stirring constantly, until thick and shiny, about 5 minutes.

Whisk the heavy cream and milk into the pumpkin mixture and bring to a bare simmer.   Process the eggs in the food processor for about 5 seconds until whites and yolks are combined.  With the motor running, slowly pour about half of the hot pumpkin mixture through the feed tube to combine with the eggs.  Stop the machine and add the remaining pumpkin mixture. Process 30 seconds longer.

Immediately pour the warm filling mixture into the hot pie crust.  (Ladle any excess filling into the pie after it has baked 5 minutes and had a chance to settle.)  Bake the pie at 400º on the lowest rack in the oven about 25 minutes, until the filling is puffed, dry-looking, lightly cracked around the edges, and the center wiggles a little when pie is gently shaken.  Cool on a wire rack for at least an hour.

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McCormick Signature Pumpkin Pie
from McCormick

Ingredients:
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
2 eggs
1 tablespoon Pumpkin Pie Spice
1 unbaked pie crust, frozen

Directions:
Mix all ingredients together and pour into pie crust.   Bake in preheated 425º oven for 15 minutes.  Reduce oven temp to 350º and bake another 40 minutes.   Cool completely.

Clafouti

Aka Cherry Flan.  It's basically pancake batter poured over cherries in a baking dish.  I halved the recipe and put it in a smaller baking dish for Jeremy and myself.  It was good.

Clafouti   (2013 Cookbook Challenge)
from Mastering the Art of French Cooking
Serves 6-8 people

Ingredients:
2 cups pitted black sweet cherries
1&1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
another 1/3 cup granulated sugar
powdered sugar, if desired

Directions:
Place milk, 1/3 cup sugar, eggs, vanilla, salt, and flour in a blender in the order listed.  Cover and blend at high speed for a minute.  Pour a 1/4" layer of batter into a greased pyrex pie plate or fireproof baking dish.  Bake at 350º for a few minutes until the film is set.  Spread the cherries over the batter and sprinkle on the remaining 1/3 cup sugar.  Pour the rest of the batter over the top.  Bake for about an hour.   It's done when it has puffed and browned and a knife comes out clean.  Serve warm.  Sprinkle powdered sugar on top if desired.

Pad Thai

I felt like switching things up from our normal meat and potatoes meal, so I found this Thai-inspired recipe using shrimp.  I was excited to find an individual packet of tamarind paste at Sendik's for only $2 since it's unlikely I'll use it for anything else.  The cookbook said you could substitute 1/3 cup lime juice and 1/3 cup water and use brown sugar instead of white, but I wanted to keep the recipe as authentic as possible.  It tasted great--just enough heat to make my lips and tongue tingle a bit.

Pad Thai  (2013 Cookbook Challenge)
Recipe from America's Test Kitchen: The New Best Recipe
Serves 4

Ingredients:
2 tablespoons tamarind paste
3/4 cup boiling water
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons sugar
3/4 teaspoon cayenne pepper
4 tablespoons peanut or vegetable oil
8 ounces dried stick noodles, about 1/4" wide
2 large eggs
salt
12 oz medium(40-50/lb) shrimp, peeled and deveined
3 garlic cloves, minced or pressed
1 medium shallot, minced
2 tablespoons dried shrimp, chopped fine (optional) - I couldn't find
2 tablespoons chopped Thai salted preserved radish (optional) - I couldn't find
6 tablespoons chopped unsalted roasted peanuts
3 cups (6 oz) bean sprouts
5 medium scallions, green parts only, sliced thin on sharp diagonal
1/4 cup loosely packed cilantro leaves (optional)
lime wedges for serving (optional)

Directions:
Rehydrate the tamarind paste in the boiling water for about 10 minutes, and push through a mesh strainer to remove any seeds or fibers and extract as much pulp as possible.  Stir the fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons of the oil into the tamarind liquid; set aside.

Cover the rice sticks with hot tap water in a large bowl; soak until softened and pliable, but not fully tender, about 20 minutes.  Drain noodles and set aside.   Beat eggs and 1/8 teaspoon salt in a small bowl; set aside.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until just beginning to smoke.  Add the shrimp and sprinkle with a pinch of salt.  Cook, tossing occasionally, until the shrimp are opaque and browned around the edges, about 3 minutes.  Transfer shrimp to a plate; set aside.

Off the heat, add the remaining tablespoon of oil to the skillet and swirl to coat.  Add the garlic and shallot and cook over medium heat for a minute or two, stirring constantly, until light golden brown.  Add the beaten eggs to the skillet and stir vigorously with a wooden spoon until scrambled and barely moist, about 20 seconds.  Add the rice noodles, dried shrimp (if using), and salted radish (if using) to the eggs.  Toss with two wooden spoons to combine.  Pour the fish sauce mixture over the noodles, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated. 

Scatter 1/4 cup of the peanuts, the bean sprouts, all but 1/4 cup of the scallions, and the cooked shrimp over the noodles.  Continue to cook, tossing constantly, until the noodles are tender, about 2-3 minutes.  Transfer to a serving platter and sprinkle with the remaining scallions, peanuts, and cilantro (if using).  Serve immediately and garnish with lime wedges if desired.

Poached Stuffed Chicken Breasts

I find it difficult to cook recipes from cookbooks without any pictures.  But James Beard's American Cookery book needed to be opened, so I chose this very approachable recipe.  He wrote that this was his mother's recipe.  It was easy to make, and we especially liked the sauce, which was needed to give it some moisture.

Poached Stuffed Chicken Breasts  (2013 Cookbook Challenge)
Recipe from James Beard's American Cookery
Serves 6

Ingredients:
6 boneless, skinless chicken breasts
1 stick (1/2 cup) butter
3 tablespoons chopped shallots or onions
4 tablespoons chopped fresh parsley
1 teaspoon thyme
1/2 tablespoon salt
freshly ground black pepper
chicken broth

Sauce:
3 tablespoons butter
3 tablespoons flour
chicken broth from recipe
2 egg yolks, slightly beaten
1 cup cream
1 teaspoon lemon juice
salt and pepper
chopped parsley

Directions:
Cream the butter and stir in the shallots, herbs, salt, and pepper.  Spread a generous amount of butter mixture on one side of each chicken breast and fold over the other half, securing with a toothpick.  Place in a large skillet and just cover with well-seasoned chicken broth.   Bring to a boil and reduce heat to simmer.  Simmer about 12 minutes until done, turning chicken halfway through cooking.  Transfer to a hot platter, and let the chicken broth reduce in the pan over high heat for a little while. 

To make the sauce, melt butter in a saucepan and blend in the flour, cooking and stirring 2-3 minutes.  Strain and stir in 1&1/2 cups of the heated chicken broth and continue stirring until the mixture thickens.   Combine the egg yolks and cream.  Spoon a little of the sauce into the egg mixture to temper, and then stir back into the sauce.  Stir in the lemon juice and season with salt and pepper.  Heat until thickened but do not let boil.  Spoon over the chicken breasts and sprinkle with parsley if desired.

Arroz con Pollo and Broccoli Casserole

 

I had chicken breasts I had moved out of the freezer last night, brown rice in the cupboard, and broccoli in the fridge that I wanted to use up.  So I paged through my cookbooks and found these two recipes.   The Arroz con Pollo (Chicken with Rice) recipe was very good--and easy to make!  Best of all, I already had all the ingredients on hand (Instead of a whole chicken, I scaled down the recipe and just used a couple chicken breasts).  I really liked the flavor the saffron imparted on the brown rice.   The Broccoli bake was okay.  I took some liberties with the recipe based on what I had on hand and to scale it down so we didn't have more than one day's worth of leftovers. Overall, it was okay, but I thought it was a little too saucy.  I like cheese and broccoli together, but it needed more broccoli and less of the cheese sauce (I can't believe I'm saying that).

Arroz con Pollo    (2013 Cookbook Challenge)
Adapted from How to Cook Everything
Serves 4

Ingredients:

2 tablespoon extra virgin olive oil
1 medium onion, chopped
salt
freshly ground black pepper
3/4 cup rice
pinch saffron threads
1&1/2 cups chicken stock
4 small chicken breasts/tenders (~1 to 1&1/2 lbs total)

Directions:
Heat olive oil over medium high heat.  Add onions and a sprinkling of salt and pepper.  Cook, stirring occasionally, until onions soften and become translucent.   Add the rice and stir until coated with oil, a minute or two.  Sprinkle with the saffron and stir.  Nestle the chicken pieces in the rice, and more salt and pepper, and pour in the stock.  Bring mixture to a boil, then lower heat.  Cover and simmer for about 20 minutes until all the liquid is absorbed and the chicken is cooked through.

******

Broocoli Casserole   (2013 Cookbook Challenge)
Adapted from Dairyland Seed 100 Years and Still Cooking
Serves 4

Ingredients:
1 head of broccoli, chopped into florets
1 egg, beaten
3/4 cup shredded cheddar cheese
1/2 can cream of mushroom soup
2 tablespoons milk
2 tablespoons mayo
1 tablespoon Dijon mustard
2 tablespoons butter, melted
1/2 cup Panko bread crumbs (or crushed Saltine crackers)

Directions:
Mix together the egg, cheese, soup, milk, and mustard in a large bowl.  Add the broccoli and stir to coat.  Transfer to a 2-quart casserole dish.   Toss the Panko and melter butter together.   Sprinkle over the broccoli.  Bake, uncovered, in a 350º oven for 45 minutes.

Molasses-Glazed Pork Chops and Parmesan-Crusted Asparagus

Tonight's meal was quite delicious.  I really liked the glaze on the pork chops.  The recipe called for thin-cut chops, but I had a couple thick ones in the freezer, so that's what I used--I just had to cook them longer.  And it was the best asparagus I ever made.  I suppose if you put Parmesan breading on anything it will taste good. :)

Cider Vinegar-&-Molasses-Glazed Pork Chops  (2013 Cookbook Challenge)
from Eating Well Serves Two

Ingredients:
2 thin-cut boneless pork chops, trimmed of fat
1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
1/2 jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
2 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon reduced-sodium soy sauce

Directions:
Heat oil over medium-high heat in a medium skillet.  Add pork and cook until browned and no longer pink in the middle, about a couple minutes per side.  Transfer to a plate and cover with foil to keep warm.

To the skillet, add shallot, jalapeno, and garlic; cook, stirring often, until slightly softened, about 2-3 minutes.  Add molasses, vinegar, mustard, and soy sauce, and bring to simmer.  Cook, stirring occasionally, until thickened, about 2 to 4 minutes.  Return the pork and any accumulated juices to the pan and turn to coat with sauce.  Serve the pork with the sauce.

****** 

Parmesan-Crusted Asparagus
from America's Test Kitchen: Cooking for Two 2013

Ingredients:
1 pound (1/2" thick) asparagus, trimmed
salt and pepper
1/2 cup grated Parmesan cheese
1/3 cup Panko bread crumbs
1/2 tablespoon melted butter, cooled
pinch Cayenne pepper
1 large egg white
1 teaspoon honey

Directions:
Preheat oven to 450ºF.

Using a fork, poke holes in each asparagus spear.  Toss with a little salt and let stand for 30 minutes on a paper towel to draw out the moisture.

Meanwhile, combine the Parmesan cheese, Panko crumbs, Cayenne pepper, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and melted butter, and place in a shallow dish.

Using a hand-held mixer, whip egg white and honey together on medium-low speed until foamy.  Increase speed to medium-high and continue to whip until soft peaks form.  Transfer to a second shallow dish.

Dredge each asparagus spear in the egg white and then coat with Parmesan mixture.  Place on an  aluminum foil-lined baking sheet and bake at 450ºF for about 6-7 minutes until bread crumbs are golden brown.

Coq au Vin and Pommes de Terre Sautées

For tonight's dinner, I decided to take on a Julia Child classic--Coq au Vin (aka Chicken in Red Wine with Onions, Mushrooms, and Bacon).  I even stayed true to the recipe by including the evil mushrooms.   I figured Jeremy would enjoy them (and amazingly, I didn't hate them).  Instead of Cognac (which would have cost me $35 for a large bottle which I'd rarely use again), I bought a small bottle of Brandy at the liquor store for $3.  It deglazed the pan just fine.  I didn't do the whole flaming pan experience because my stove has a microwave over the top and I didn't want to set the house on fire.   For the wine, I used a Cabernet Sauvignon because that's what was in my cupboard.  I think Julia Child would approve.  We really liked the chicken; it stayed deliciously moist.  I bought a whole cut up chicken at the store which made enough for dinner plus leftovers the next day.  The buttery sauteéd potatoes were excellent too.

Coq au Vin    (2013 Cookbook Challenge)
from Mastering the Art of French Cooking
Serves 4-6

Ingredients:
1/2 cup lardons (or very thick-cut bacon), cut into 1/4- by 1&1/2-inch strips
2 or more tablespoons olive oil
3&1/2 to 4&1/2 pounds chicken, cut into parts (or all of one kind of part), thoroughly dried
1/4 cup Cognac or Armagnac (I used brandy)
Salt and freshly ground black pepper
1 bay leaf
1/4 teaspoon dried thyme
20 small white onions, peeled
3 tablespoons flour
2 cups red wine, preferably Burgundy, Côtes du Rhône, or Pinot Noir
About 2 cups brown chicken stock or beef stock
1 or 2 garlic cloves, mashed or minced
About 1 tablespoon tomato paste
3/4 pound fresh mushrooms, trimmed, washed, and sliced or quartered

Directions:
Sauté the bacon/lardons in 2 tablespoons oil in a heavy-bottomed casserole until lightly browned, about 2 minutes. Transfer the pork to a side dish, leaving the drippings in the pan.

Heat the drippings in the pan over medium-high heat. Add the chicken, before careful not to crowd the pan. (You may need to work in batches). Cook the chicken, turning frequently, until nicely browned on all sides.  Carefully pour the Cognac or Armagnac into the pan, let it become bubbling hot, and then, if desired–and if you’re brave–ignite the sauce with a match. Let it flame for a minute, tilting the pan by its handle and swirling the sauce to burn off alcohol. To extinguish the flames, simply cover the pan with its lid.

Season the chicken pieces with salt and pepper. Add the bay leaf and thyme to the pan and place the onions around the chicken.  Cover and simmer gently, turning the chicken once, for about 10 minutes.

Uncover the pan, sprinkle the flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more.

Remove the pan from the heat and gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the lardons/bacon, garlic, and tomato paste to the pan, cover, and gently simmer for 25 to 30 minutes. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife) and remove those pieces that are ready. Continue to cook the rest of the chicken a few minutes longer. If the onions are not quite tender, continue cooking them in the sauce, then return the chicken to the pan, add the mushrooms, and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. If it is too thin, boil it down rapidly to concentrate; if it is too thick, thin it with spoonfuls of stock or bouillon. Taste the sauce carefully, and correct the seasoning accordingly. Serve immediately or let cool, cover, and refrigerate overnight. To reheat, skim any fat that has congealed on the surface of the stew and place the pan of coq au vin over medium-low heat.

******

Pommes de Terre Sautées   (Sauteed Potatoes)
from Mastering the Art of French Cooking

Ingredients:
1 pound (2-3 cups) potatoes, halved or cut into small cubes, ~1" (I used a fingerling potatoes)
1 tablespoon butter
1/2 tablespoon olive oil
salt
pepper
1 tablespoon softened butter
1 tablespoon minced curly leaf parsley


Directions:
Add butter and oil to skillet over medium-high heat.  When the foam subsides, put potatoes into skillet and cook for 2 minutes, shaking skillet back and forth to roll potatoes.  Sear on all sides for another 4-5 minutes until potatoes are pale golden color all over.  Sprinkle with salt and roll again.  Lower heat, cover skillet, and cook for 15 minutes, shaking occasionally to prevent sticking and insure an even cook.   Off the heat, roll in butter and parsley and season with salt and pepper.

Barbecued Ribs

I saw these barbecued ribs on sale at the grocery store, and fell prey to the store's marketing scheme and made an impulse purchase.  Hey, it's a yummy Football Sunday sort of dinner.  We enjoyed it.  I supposed I could have grilled them, but this indoor version was good too.

 Indoors Barbecued Ribs   (2013 Cookbook Chalenge)
from Joy of Cooking
Serves 6

Ingredients:

2 sides pork spareribs or 2 racks baby back ribs

Southern Barbecue Dry Rub:   (you won't use all of it)
2 tablespoons packed brown sugar
1/4 cup paprika
2 tablespoons chili powder
1 tablespoon Cayenne pepper
1 tablespoon ground cumin
1/2 teaspoon ground mace (I used nutmeg)
2 tablespoons salt
2 tablespoons ground black pepper

Barbecue Sauce:
3/4 cup castup
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 cup packed brown sugar
1 tablespoon dry mustard
2 tablespoons chili powder
1/2 teaspoon ground ginger
1 garlic clove, minced
1 tablespoon vegetable oil
2 lemon slices

Directions:
Pat dry the ribs.  Rub with the Southern Barbecue Dry Rub.  Wrap in plastic and refrigerate a couple hours.   Position a rack in the center of the oven and preheat to 350º.  Cover the ribs with foil and roast, rib side up, for 45 minutes.  Uncover, turn meat side up, and roast for another 45-60 minutes at 300º.   Meanwhile, combine the sauce ingredients in a saucepan over medium heat, stirring often for 5 minutes.  (The sauce will keep in fridge for a couple weeks).  During the last 15-30 minutes of roasting, baste the ribs with the sauce, repeating every 10-15 minutes.  Remove ribs from heat and let stand for 15 minutes.  Repeat basting.

Lemony Chicken Saltimbocca

I wanted to use the prosciutto I still had leftover in the fridge from a previous recipe, so I found this recipe for Chicken Saltimbocca in my cookbook collection.  Apparently, saltimbocca means "jump in the mouth."  I don't think it jumped, but it was pretty good. :)

Lemony Chicken Saltimbocca  (2013 Cookbook Challenge)
from Cooking Light: The New Way to Cook Light
Serves 4;  202 calories/serving

Ingredients:
4 (4-oz) chicken cutlets (or 8 smaller tenders)
1/8 teaspoon salt
8 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 strips
1 tablespoon olive oil plus 1 teaspoon olive oil
1/3 cup fat-free chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch

Directions:
Sprinkle chicken evenly with salt.  Place sage leaves on each cutlet.  Wrap prosciutto slices around each cutlet, securing sage leaves in place.

Heat a large skillet over medium heat.  Add 1 tablespoon oil to pan and swirl to coat.  Add chicken.  Cook 2 minutes on each side or until done.  Remove chicken from pan.  Whisk together broth, juice, and cornstarch in a small bowl until smooth.  Add cornstarch mixture and remaining 1 teaspoon oil to pan; bring to a boil, stirring constantly.  Cook a minute until slightly thickened.  Spoon sauce over chicken to serve.

Blackened Tilapia Baja Tacos and Quinoa, Mango & Black Bean Salad

This meal was very filling and quite good.  The fish had great flavor.  Next time, I'd leave off the raw onions and add more avocado/tomato mixture instead.  The quinoa salad was good too, but as a side dish, it made way more than 2 servings!  That's fine--now I have leftovers.

Blackened Tilapia Baja Tacos (2013 Cookbook Challenge)
from Cooking Light: The New Way to Cook Light
Serves 4 (2 tacos/serving);  362 calories/serving

Ingredients:
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1/2 tablespoon paprika
1/2 tablespoon brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 tablespoon canola oil
4 (6-oz) tilapia fillets
8 (6-inch) corn tortillas
1/2 ripe peeled avocado, thinly sliced
1/2 tomato, diced
4 lime wedges

Directions:
Place sour cream, cilantro, lime juice, and jalapeño in a food processor and process until smooth.  Place in a small bowl and toss with onions.

Combine dry ingredients and sprinkly evenly over fish.   Heat a large skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add fish to pan and cook 3 minutes on each side or until fish flakes easily with a fork.

Warm tortillas according to package directions.  Divide fish, onion mixture, tomato, and avocado evenly among tortillas.  Serve with lime wedges.


Quinoa, Mango, & Black Bean Salad (2013 Cookbook Challenge)
from Eating Well Serves Two
Serves 2; 422 calories/serving

Ingredients:
1/2 cup quinoa
1 cup water
1/4 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1/8 teaspoon salt
pinch of Cayenne pepper
1 small mango, diced
1 small red bell pepper, diced
1 cup canned black beans, rinsed
2 scallions, thinly sliced

Directions:
Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, about 4-6 minutes.  Transfer to a fine sieve and rinse thoroughly.  Return the quinoa to the pot and add water.  Bring to a simmer.  Cover and cook until the quinoa is tender and the liquid has been absorbed, 15-20 minutes.

Meanwhile, in a medium bowl, whisk together the orange juice, cilantro, vinegar, oil, ginger, salt, and cayenne.  Add mango, bell pepper, beans, and scallions; toss to coat.   When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Thyme & Sesame-Crusted Halibut and Summer Squash Salad with Prosciutto Crisps

Wow, delicious and healthy!  And speedy.  The fresh halibut I got from the meat counter was a bit expensive, but the end result was so worth it.  I liked the crunch of the sesame seeds countering the tender flakiness of the fish, especially with a squirt of fresh lemon juice.  This recipe is a keeper.   I also enjoyed the cool shaved summer squash salad.  The fresh mint in the salad definitely hit the spot with the lemon flavor, and who doesn't love crispy prosciutto?  I even liked the Ricotta Salata, which is a sheep's milk cheese similar to feta. 


Thyme and Sesame-Crusted Pacific Halibut  (2013 Cookbook Challenge)
From Eating Well Serves Two
Serves 2
225 calories/serving

Ingredients:
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon minced garlic
freshly ground pepper to taste
8 ounces Pacific halibut, cut into 2 portions
1 tablespoon sesame seeds, toasted
1 teaspoon dried thyme leaves
1/8 teaspoon kosher salt
lemon wedges

Directions:
Mix lemon juice, oil, garlic, and pepper in a shallow glass dish.  Add fish and turn to coat.  Cover and marinate in the fridge for 15 minutes.   Meanwhile, combine the sesame seeds and thyme in a small bowl.

Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the top and all sides.  Transfer fish to a baking sheet lined with aluminum foil and roast at 450ºF until cooked through, about 10-14 minutes.  Serve with lemon wedges.


Shaved Summer Squash Salad with Prosciutto Crisps (2013 Cookbook Challenge)
From Cooking Light: The New Way to Cook Light
Serves 4
68 calories/serving

Ingredients:
2 yellow squash
1 zucchini
1/8 teaspoon salt
2 tablespoons thinly sliced fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
3 thin sliced prosciutto (~1oz), chopped
1/4 cup (1oz) crumbled ricotta salata cheese

Directions:
Shave squash and zucchini into thin strips using a vegetable peeler or mandolin.  Discard seeds.  Place veggies in a bowl and toss with salt.  Combine mint, oil, lemon rind, lemon juice, and pepper in a small bowl, stirring with a whisk.  Pour over squash and toss to coat.

Heat a small skillet over medium heat.  Add prosciutto; saute 2 minutes or until crisp, stirring occasionally.  Divide salad evenly among 4 plates.  Top each serving with 1 tablespoon cheese and sprinkle with prosciutto.

Grilled Ribeye, Grilled Cheesy Potato Pouches, and Cucumber Salsa

I decided to try a little grilling experiment with cheesy scalloped potatoes to go along with our Ribeye Steaks.   Yum.  The cheese burned a little on the sides, but other than that, it was really yummy.   The steaks were good, of course, but next time, I'd used less pepper in the rub.  It was a little spicy for my taste buds.  Luckily, the cucumber salsa cooled it down a bit.

Perfect Peppered Ribeye Steaks (2013 Cookbook Challenge)
Recipe from Taste of Home -Grill It!
Serves 4

Ingredients:
2 beef ribeye steaks (1&1/2 inches thick)
1/2 tablespoon olive oil
1/2 tablespoon garlic powder
1/2 tablespoon paprika
1 teaspoon dried ground thyme
1 teaspoon dried ground oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1 teaspoon Cayenne pepper

Directions:
Brush steaks lightly with oil.  In a small bowl, combine all the seasonings.  Sprinkle seasoning over steaks and press into both sides.  Cover and chill for an hour.

Grill, covered, over medium heat (or broil) for 7-8 minutes on each side until meat reaches desired doneness (145-160º).   Let stand 5 minutes before slicing.  Cut across the grain into thick slices.


Grilled Cheesy Scalloped Potato Pouches
Adapted from Taste of Home's Grilling Recipe Collection
Serves 2

Ingredients:
2 potatoes, sliced 1/4" thick  (I used medium-sized red potatoes)
1/2 onion, chopped
1/2 cup shredded Gruyère cheese
1/4 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 slice bacon, cooked and crumbled
1 tablespoon butter, cubed
1/2 tablespoon minced chives
3/4 teaspoon seasoned salt
1/4 teaspoon ground black pepper

Directions:
Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18" square).  Combine the cheeses and sprinkle over potatoes.  Top with bacon, butter, chives, salt, and pepper. 

Bring opposite ends of foil together over filling and fold down several times.  Fold unsealed ends toward the center and crimp tightly.   Grill, covered, over medium heat for 35-40 minutes until potatoes are tender.  Remove from grill and carefully open foil.


Crisp Cucumber Salsa
from Taste of Home
16 calories per 1/4 cup salsa

Ingredients:
~1 cup finely chopped seeded peeled cucumber
~1/2 cup finely chopped seeded tomato
2 tablespoons chopped red onion
1 tablespoon minced fresh parsley
1/2 jalapeno pepper, seeded and chopped
2 teaspoons minced fresh cilantro
1/2 garlic clove, minced
2 tablespoons reduced-fat sour cream
3/4 teaspoon lemon juice
3/4 teaspoon lime juice
1/8 teaspoon ground cumin
1/8 teaspoon seasoned salt

Directions:
In a small bowl, combine the first seven ingredients.  In another bowl, combine the remaining ingredients.  Pour the sour cream mixture over the cucumber mixture and toss gently to coat.  Serve with tortilla chips or as a garnish.

Jim Beam Pork Chops and Stuffed Baked Potatoes

Meat and potatoes- that's what my man likes, so that's what I cooked.   I adapted these recipes from James Beard's American Cookery.  The pork chop recipe actually called for Brandy, but since I didn't have any in my cupboard, I substituted Jim Beam Bourbon Whiskey.  I thought it gave the pork extra flavor without being overpowering.   To the potato recipe, I added light sour cream instead of heavy cream, and then I sprinkled some bacon bits on top for crunch and flavor.  The stuffed potato was awesome--my favorite part of the meal tonight.  I'm posting my version of the James Beard recipes.


Sautéed Pork Loin Chops with Whiskey Sauce  (2013 Cookbook Challenge)

Adapted from James Beard's American Cookery

Ingredients:
4 boneless pork loin chops
flour
salt and pepper
4 tablespoons butter
3 tablespoons oil
1/4 cup bourbon whiskey (or brandy)
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Directions:
Mix together some flour and a little salt and pepper.  Dredge the pork well with the flour.  Heat the butter and oil together in a skillet, and when bubbling hot, add the meat.  Cook slowly over medium heat until nicely browned on each side.  Be careful not to overcook.  When just tender, pour off most of the fat, reserving about 2 tablespoons in the pan.   Flame the meat with the alcohol.  Transfer to a platter.  Blend 2 tablespoons flour with the remaining fat in the pan.  Add cream and stir until the mixture has thickened slightly.  Add salt and pepper.  Serve over the pork.

*****

Stuffed Baked Potato Halves  (2013 Cookbook Challenge)
Adapted from James Beard's American Cookery
Serves 2

Ingredients:
1 Idaho potato 
1 teaspoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup grated Gruyère cheese (can substitute Swiss or Cheddar)
2 heaping tablespoons light sour cream
2 teaspoons grated Parmesan cheese
2 teaspoons bacon bits

Directions:
Rub the potato well with butter and pierce with fork a couple times.  Bake at 375º for 55-60 minutes.   Immediately cut the potatoes in half lengthwise and scoop out the meat into a bowl.  Combine well with the salt, pepper, cheese, and sour cream.  Heap the filling back into the potato shells.  (This part may be done ahead of time up to this point and stored in fridge.)  Sprinkle each half with Parmesan cheese and bacon bits.  Return to the oven and bake at 375º until nicely browned and heated through, about 15-20 minutes.

Chicken & Squash Enchiladas

Here is another recipe from the Weight Watchers Cookbook I dusted off earlier in the week.   The enchiladas were really quite good.  Despite using those tiny 6" tortillas, I was pleasantly surprised to find that the serving size of 2 enchiladas was perfectly satisfying.  We paired them with some Mexican rice.


Chicken & Squash Enchiladas (2013 Cookbook Challenge)
Recipe from Weight Watchers Cook It Quick Cookbook
Serves 4;  215 calories/2 enchiladas

Ingredients:
1 cup shredded cooked chicken breast  (I cheated and used ChiChi's shredded chicken)
1 small yellow squash, diced
1 cup reduced-fat shredded Mexican cheese blend
1/2 cup plain fat-free yogurt
1 jalapeño pepper, diced
1 small jar salsa
8 (6-inch) corn tortillas
2 tablespoons minced parsley (optional)

Directions:
Preheat oven to 400ºF.   Spread 1/3 cup of the salsa in the bottom of a 9x13" baking dish.

In a medium bowl, mix the chicken, squash, yogurt, jalepeños, and 1/2 cup of cheese.  Spread about 1/4 cup of chicken mixture down the center of each tortilla.  Roll up and place seam side down in the baking dish.  Pour the remaining salsa over the tortillas, then sprinkle with the remaining 1/2 cup cheese.  Cover with foil and bake 20-30 minutes until cheese melts.   Sprinkle with parsley and serve.

Feta-Stuffed Lamb Burgers with Tzatziki

I wanted to make a lighter dinner, so I found this recipe in a Weight Watchers cookbook.    Instead of making larger burgers, I made smaller meatballs and put two meatballs in a pita pocket.  The meatballs were good, but the tzatziki sauce wasn't as successful.  

Feta-Stuffed Lamb Burgers  (2013 Cookbook Challenge)
(Recipe adapted from Weight Watchers Cook It Quick Cookbook
Makes 4 servings; 350 calories/serving

Ingredients:
1 pound lean ground lamb
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 teaspoons minced rosemary leaves
6 tablespoons crumbled feta cheese, reduced-fat
4 large romaine lettuce leaves
4 pita pockets (I used Brownberry Italian Herb Flatbread Pocket Thins) 
1/2 cup tzatziki (see recipe below)

Directions:
Combine the lamb, seasonings, and feta cheese and form into 4 burgers or 8 meatballs.  Cook the burgers in a nonstick skillet until browned, turning to brown each side, about 7-10 minutes total.

Place a lettuce leaf in each pita pocket, followed by the burger, and top with 2 tablespoons tzatziki.

*****

Tzatziki Recipe

1 cup grated seeded peeled cucumber
1 cup plain fat-free Greek yogurt
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced

Combine all ingredients until well blended.  Refrigerate at least an hour before serving.

Cheese Soufflé

I've been wanting to tackle the classic cheese soufflé for a long time, so I turned to Ms Julia Child for instructions.   Her instructions are a bit long-winded, but I got good results.  I was proud as a peacock when my soufflés puffed up a few inches above the rim.  I didn't own a large Charlotte mold as the recipe wanted, so I just used smaller-sized regular ol' American Pyrex ramekins.  The soufflé tasted good, but next time, I think I'd add spinach to it for something extra.  I'm going to repeat the recipe here in my own more concise format the way I made it.

Soufflé au Fromage  (2013 Cookbook Challenge)
from Mastering the Art of French Cooking
Serves 4

Ingredients:
1 teaspoon butter
1 tablespoon grated Parmesan cheese
1 cup boiling milk
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
pinch of nutmeg
pinch of Cayenne pepper
4 egg yolks
5 egg whites
2 pinches salt
1/4 teaspoon cream of tartar
1 cup grated Gruyère cheese


Directions (in my own words):
Preheat oven to 400ºF.

Butter the bottom and sides of four 10-12oz ramekins. Dust with Parmesan cheese, tapping out excess.  Set on a baking sheet and set aside.

Boil milk.  Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat.  Stir in flour with a wooden spoon and cook until they foam together for a couple minutes without browning.  Remove from the heat; when it stops bubbling, pour in all the boiling milk at once.  Beat vigorously with a wire whisk until blended.  Beat in the seasonings.  Return to medium heat and boil, whisking the mixture for a minute.  Sauce should be very thick.  Remove from the heat.

Separate the eggs.  Drop the yolks into the sauce, whisking well after each addition.  Add more seasoning if necessary.  

Put the whites in a separate bowl.  (Discard the extra yolk from the 5th egg).  If using an electric mixer, beat with a pinch of salt on low speed, gradually increasing speed.  When the whites start to foam, add another big pinch of salt and the cream of tartar, and keep increasing speed for another minute or so until whites are shining and stiff.  Do not overbeat the whites.

Stir a big spoonful of the whites into the sauce.  Stir in all but a tablespoon of the Gruyère Cheese.  Delicately fold in the rest of the whites with a rubber spatula, being careful not to overfold.  It should only take a few strokes.  It is better to leave a few unblended patches than to deflate the egg whites.

Transfer the mixture evenly into the ramkins, about 3/4 full.  Sprinkle remaining cheese on top.  Set on a rack in the middle level of 400º oven and immediately turn the heat down to 375º.  Bake for 20-25 minutes until soufflé is puffed and top is nicely browned.  Do not open oven while baking.  Serve immediately.

Spice-Crusted Perch over Saffron Orzo Risotto with Broiled Herbed Tomatoes and Becker Brussels Sprouts

After a month of old recipes, I broke out the cookbooks and added 4 new recipes, all in one meal.   I have to say, the Saffron Risotto-style Orzo was fabulous.  Really super tasty.  And I believe it was my first time cooking with Orzo.  Everything else was merely good.  So I'll start by posting the Orzo recipe first.


Saffron Orzo, Risotto Style  (2013 Cookbook Challenge)
from How to Cook Everything Cookbook
Makes: 4 servings

Ingredients:
2 tablespoons extra virgin olive oil
1 large shallot, minced
2 cups orzo (~1 pound)
1 pinch saffron threads
salt and freshly ground black pepper
1/2 cup dry white wine
4 to 5 cups chicken stock
2 tablespoons butter, softened
1/2 cup freshly grated Parmesan cheese

Directions:
Heat olive oil in a large, deep nonstick skillet over medium heat.  When hot, add the shallot and cook, stirring occasionally, until it softens, 2 to 3 minutes.  Add the orzo and cook, stirring occasionally, until glossy and coated with oil, 2 to 3 minutes.  Add a little salt, pepper, and a pinch of saffron threads, then add the wine.  Stir and let the liquid bubble away.

Add the stock, 1/2 cup at a time, stirring after each addition.  Each time the stock is almost evaporated, add more.  The mixture should be neither soupy nor dry.  Keep the heat at medium to medium-high and stir frequently.   Taste the orzo after each addition until done, which could take up to 20 minutes.  When the orzo is cooked, stir in the butter and at least 1/2 cup Parmesan cheese.  Adjust seasoning if necessary and serve immediately.

*****

Panfried Spice-Crusted Fish Fillets (2013 Cookbook Challenge)
from Joy of Cooking Cookbook
Makes 4 servings

Ingredients:
4 fish fillets (I used perch)
fresh lemon or lime juice
canola oil
1&1/2 cups flour
1&1/2 cups water
1 tablespoon Garam Masala
salt and ground black pepper

Directions:
Heat a large skillet over medium heat.  Pour in 1/8" canola oil and heat until hot.    Meanwhile, mix together the flour, water, Garam Masala, salt, and pepper.   Rub the fish with the lemon juice and dip each fillet into the spice batter.  Carefully place fish in hot skillet, and cook, turning once, until nicely browned on each side.  Adjust heat as necessary--oil should be bubbling but not burning.  Drain on paper towels.   Cooking time depends on how big the fish is.  For small fillets, just a couple minutes on each side will suffice.

*****

Broiled Tomatoes with Herbs  (2013 Cookbook Challenge)
from How to Cook Everything Cookbook

Toss cherry or grape tomatoes with olive oil, salt, pepper, and various herbs (I used thyme, oregano, rosemary, tarragon).  Place on a rimmed baking sheet and broil until skins brown, blister, and crack, about 3 to 5 minutes.  Check often because they can burn quickly.  Serve warm.

*****

Becker Brussels Sprouts (2013 Cookbook Challenge)

from Joy of Cooking Cookbook

Serves 2-4

Trim and slice lengthwise in half about 12 Brussels Sprouts.   In a medium skillet over medium-low heat, heat 3 tablespoons butter.  Add 1 or 2 crushed garlic cloves and continue to cook.  Place sprouts cut side down in the garlic butter.  Cover and cook over low heat until tender, 15-20 minutes.  Serve warm and drizzle additional butter if desired.