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Archive for September, 2009

Brunch for 4: Herbed-Baked Eggs

September 27 2009 |  Leave a Comment

I made this delicious egg dish today for brunch. Baked eggs allow for such an elegant presentation and appear far more complicated than they actually are. It really isn’t much more than throwing some eggs and other ingredients in gratin dishes. This recipe was flavored with some fresh herbs, garlic, and parmesan cheese.

The one tricky thing about baked eggs is the timing — I need to work on it. I initially didn’t cook the eggs long enough and then I may have over cooked one or two of the dishes — the yolks weren’t as runny as I would like.

We served the baked eggs with some freshly sliced slab bacon from Rubiner’s Cheesemongers & Grocers in Great Barrington. What a delicious start to a rainy Sunday!

Herbed-Baked Eggs
Barefoot Contessa

* 1/4 teaspoon minced fresh garlic
* 1/4 teaspoon minced fresh thyme leaves
* 1/4 teaspoon minced fresh rosemary leaves
* 1 tablespoon minced fresh parsley
* 1 tablespoon freshly grated Parmesan
* 6 extra-large eggs
* 2 tablespoons heavy cream
* 1 tablespoon unsalted butter
* Kosher salt and freshly ground black pepper
* Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

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Categories : Brunch, Eggs
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Fall Desserts: Dutch Apple Pie

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It’s apple season!  And, that means apple pie!

The Little Pie Company in our neighborhood has the most delicious Sour Cream Apple Walnut Pie so I searched online for a similar recipe.  I didn’t find one with sour cream in the recipe but I found this absolutely delicious Dutch Apple Pie recipe in Food & Wine.

We picked up a peck of fresh Honey Crisps and Macouns at Windy Hill in Great Barrington, MA on Saturday so I used a combo of the two for the pie.  No changes to the recipe other than using a Pillsbury refrigerator crust as a time saver.

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Everyone loved the pie!!  The apple filling was delicious and the brown sugar topping was amazing with a little crunch from the walnuts.  This recipe is a keeper!

Dutch Apple Pie
Food & Wine

  • 2 1/2 cup all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 stick plus 1 tablespoon unsalted butter, cubed, plus 6 tablespoons softened unsalted butter
  • 1/4 cup ice water
  • 6 large apples—peeled, cored and cut into 1-inch chunks or thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped walnuts

In a food processor, pulse 1 1/4 cups of the flour and 1/4 teaspoon of the salt. Add 1 stick of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm.
Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, 1/4 cup of the flour and the cinnamon.
On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Crimp the overhang. Spoon in the apples.
In a bowl, whisk the remaining 1 cup of flour, the light brown sugar, the baking soda and the remaining 1/4 teaspoon of salt. Add the 6 tablespoons of softened butter and rub the mixture until sandy. Add the walnuts. Press the mixture into clumps and sprinkle over the pie.
Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.
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Categories : Dessert, Fruit, Pie
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Comfort Food Classic: Spaghetti & Meatballs

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We had our friends Pam & Tony up to the Berkshires this weekend.  We had a great fall weekend!

As fall arrives, I have been in the mood for some classic comfort food so I decided to make spaghetti and meatballs last night.  I’ve made this Barefoot Contessa recipe before and just love it.  The sauce is delicious and the meatballs have wonderful flavor and are very moist.  I think the keys to the meatball flavor are the combo of dried and fresh breadcrumbs, the pork – veal – beef mix, as well adding water to the mixture.

The only modification I would make to the recipe is to double the sauce.  Cooking the meatballs in the sauce flavors it beautifully and I would have loved to have more leftover sauce.

Tony — who is used to delicious Italian cooking — gave the meatballs his seal of approval so I think they were a hit!

Real Meatballs & Spaghetti
Barefoot Contessa Family Style

For the meatballs:

nocoupons

  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white bread crumbs (4 slices, crusts removed)
  • 1/4 cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 extra-large egg, beaten
  • Vegetable oil
  • Olive oil

For the sauce:

nocoupons

  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

nocoupons

  • 1 1/2 pounds spaghetti, cooked according to package directions
  • Freshly grated Parmesan

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

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Categories : Pasta
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Thai Tuesday: Chicken Pad Thai

September 22 2009 |  Leave a Comment

I found this recipe on Food & Wine’s website today.  I was surprised how little time was required to make this Thai classic.

The key to the dish is Asian fish sauce.  For those of you who have not smelled Asian fish sauce, it does NOT smell good — it’s made from fermented fish.  But chances are you’ve had a dish made with fish sauce, since it is a key ingredient in Thai, Vietnamese, and Cambodian cuisine.  Fish sauce may not be available in your regular supermarket, but most specialty stores and Whole Foods will carry it.

The only addition to the recipe was that I added some scallions to the dish when I was cooking the garlic.

The dish was super tasty!  Tim and I both loved it.  Beware, there is a little heat from the cayenne!

Chicken Pad Thai
Food & Wine

  • 1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
  • 5 tablespoons plus 1 teaspoon Asian fish sauce
  • 1/2 pound firm tofu, cut into 1/4-inch cubes
  • 1 cup water
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons rice-wine vinegar
  • 3 1/2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 3/4 pound linguine
  • 3 tablespoons cooking oil
  • 4 cloves garlic, chopped
  • 2/3 cup salted peanuts, chopped fine
  • 2 cups bean sprouts
  • 1/2 cup lightly packed cilantro leaves

In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne.

In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.

Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, stirring, for 30 seconds.

Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.

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Categories : Pasta, Poultry
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Looking for an easy dinner? Trader Joe's to the rescue!

September 21 2009 |  Leave a Comment

After tending to my meat sauce for a couple of hours on Saturday, I was not in the mood for a lot of cooking last night.  Often on our way home from the Berkshires we stop at the Trader Joe’s in Danbury, CT.  It’s so easy to throw together a tasty and relatively healthy meal from TJ’s.  I decided to go with a Mexican theme so I bought some avocados, tortillas, Trader Joe’s Pollo Asado (marinated chicken you can just throw on a grill pan for a few minutes), a can of refried black beans, and some feta cheese.

I grilled the chicken, heated the beans, warmed the tortillas, chopped a tomato, sliced two avocados, and crumbled some feta.  Tim and I assembled our own tortillas (which I doused with my fave, green Tabasco sauce).

It was a super quick and tasty meal!  Thanks Trader Joes!

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Categories : Poultry
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Kicking off fall with Pasta with Sausage, Tomatoes & Mushrooms

September 20 2009 |  Leave a Comment

Fall has arrived in the Berkshires which means it’s time to break out my big green Le Creuset dutch oven.  I cook few meals up here in the fall or winter that don’t involve this pot (thanks to Judy & Irv for the great gift!).

I was in the mood for pasta and I could think of nothing better on a cool night than a hearty meat sauce.  This dish was a delicious blend of sweet Italian sausage, mushrooms, and tomatoes.  I served it over freshly made tagliatelle I bought at Guido’s.

The great thing about making a big pot of sauce is that you get some real bang for your buck and your effort.  I have a nice size container in the freezer for another meal this fall and I am bringing a small container back to NYC for tomorrow night when Tim is out.

Just a few notes…I used cremini mushrooms because I think they are meatier and have a nicer flavor than regular button mushrooms.  When a recipe calls for canned tomatoes I try to always use San Marzano tomatoes.  They really have the best flavor.

sanmarzano

The recipe called for 2 tablespoons of butter towards the end when you are adding the diced fresh tomatoes.  I forgot to add the butter and it was still delicious!  I guess it would have been a tad richer.

I did not forget or skimp on the pecorino — I bought a delicious pecorino Toscano from Nejaimes — our favorite wine and cheese shop in Lenox — that I grated into the dish.

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This sauce is definitely a keeper!  Tim and I both loved it.

Pasta with Sausage, Tomatoes & Mushrooms
Bon Appétit

  • 2 1/2 pounds Italian sweet sausages, casings removed, crumbled
  • 3 tablespoons olive oil
  • 1 1/2 pounds mushrooms, thickly sliced
  • 3 cups chopped onions
  • 1 1/2 cups chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • 6 large garlic cloves, chopped
  • 1 cup dry white wine
  • 5 cups canned crushed tomatoes with added puree
  • 2 cups diced tomatoes (about 4 medium-large tomatoes)
  • 2 tablespoons (1/4 stick) butter
  • 1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)
  • 1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)

Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.

Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.

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Categories : Pasta, Pork
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FOR SALE: Half a pasture-raised steer. Call Tim for more info!

September 18 2009 |  Leave a Comment

Tim is purchasing half a steer from White Flower Farm.  Apparently the grass grew faster and longer than normal, and they have more fattened up steer than expected…so Tim decided that we could not live without 200 pounds of delicious, pasture-raised beef.  200 pounds ?!?  Yes, 200 pounds. Don’t worry — we’re splurging and having them butcher it for us.  And, luckily I have convinced Tim that our basement in Becket would not be the ideal “aging” environment for the beef.

Since there is no way two people and a labradoodle can eat 200 pounds of beef, we’ve recruited some folks to take 25 and 50 pound portions.  And, we are looking for a couple more partners to take on 25 to 50 pounds.  If you are interested, it’s $5 per pound and you must be in Western MA, CT, NY or NJ so we can easily drop off your share.  Email me (jessica.ogilvie@gmail.com) if you are interested.

All jokes aside, I am actually excited about the purchase.  I am in the process of reading Barbara Kingsolver’s Animal, Vegetable, Miracle and increasingly interested in locally-grown produce and locally-raised meat.

You can certainly expect some beef recipes from the Weeknight Gourmet!

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Categories : Beef
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Cacciatore Stoup(?) with Turkey Meatballs

September 15 2009 |  Leave a Comment

Tonight, I made this tasty “stoup” — Rachael Ray’s word for a dish that is heartier than a soup but not quite a stew.  The dish boasts all the flavors of chicken cacciatore — peppers, mushrooms, tomatoes, a touch of spice.

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Just a few changes.  We didn’t have any bread so I just used breadcrumbs — around 3/4 cup.  I put a splash of milk in the breadcrumbs to soften them.  I also added 2 tablespoons of tomato paste to the pot before adding the meatballs to give it a bit more tomato flavor.

Serve the stoup with some parmesan cheese and crusty bread.  Tim and I both had 2 bowls of this tasty dinner.

Cacciatore Stoup with Turkey Meatballs
Rachael Ray

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 portobello mushroom caps, wiped clean and chopped into bite-size pieces
  • 2 cubanelle peppers (light green, mild Italian peppers), seeded and chopped into bite-size pieces
  • 1 large red bell pepper, seeded and chopped into bite-size pieces
  • 1 large onion, chopped into bite-size pieces
  • 3 cloves garlic, grated, divided
  • 1/2 to 1 teaspoon crushed red pepper flakes, depending on how much spice you like
  • Salt and freshly ground black pepper
  • 3 slices white bread
  • 1/2 cup milk
  • 1 pound ground turkey breast
  • 1 egg
  • 1/2 to 3/4 cup (a couple of handfuls) grated Parmigiano Reggiano or Romano cheese
  • 1/4 cup (about a handful) flat-leaf parsley, chopped
  • 1 28-ounce can crushed tomatoes
  • 2 cups chicken stock
  • Chopped fresh basil, for garnish
  • Shaved Parmigiano-Reggiano cheese, for garnish
  • A loaf of crusty, whole grain bread

Place a Dutch oven or large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add mushrooms, peppers, onion and the two smashed garlic cloves, and cook until tender, 7-8 minutes. Season with red pepper flakes, salt and freshly ground black pepper to taste.

While vegetables cook, rip the bread into small pieces and soak them in the milk in a mixing bowl for about 5 minutes, until most of the milk has been absorbed.

Add the tomatoes and chicken stock to the soup pot with the veggies and turn up the heat to bring the stoup to a bubble.

While you’re waiting for the stoup to bubble, make the meatballs: Squeeze out the excess milk from the bread and discard it. To the mixing bowl with the soaked bread, add the ground turkey, egg, grated cheese, parsley, the remaining grated garlic clove, salt and freshly ground black pepper. Mix everything with your hands to combine.

Form the meat into 2-inch meatballs. Once the stoup is bubbling, drop in the meatballs then cover the pot and reduce the heat to a simmer. Cook until the meatballs are cooked through, 10-12 minutes.

To serve, ladle the stoup into shallow bowls and garnish with basil and shaved Parmigiano-Reggiano. Pass some crusty whole grain bread at the table for mopping up the leftovers.

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Categories : One-pot meal, Poultry, Soups, Stews, Chilis
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Back to School Dinner: Parmesan Chicken

September 13 2009 |  Leave a Comment

Since it’s the start of the school year, I thought I should post some kid-friendly recipes that will also appeal to adults.  Tonight I made Tim this wonderfully simple but delicious chicken cutlet recipe served over greens with a lemony vinaigrette.

Just a couple of comments…I didn’t have seasoned breadcrumbs so I just added some Italian seasoning to the breadcrumbs.  I also ran out of butter so I just used 2 tablespoons of olive oil.  Make sure not to crowd the cutlets when cooking them.  Cook them in batches if you need to.  Lastly, I added some cucumbers and tomatoes to the salad.

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The cutlets were very tasty and went perfectly with the greens.  This will definitely satisfy both kids and adults!

Parmesan Chicken
Barefoot Contessa

  • 4 to 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 tablespoon water
  • 1 1/4 cups seasoned dry bread crumbs
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • Unsalted butter
  • Good olive oil
  • Salad greens for 6, washed and spun dry
  • 1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings

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Categories : Kid friendly, Poultry, Salads
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Grilled Pork Tenderloin

September 11 2009 |  Leave a Comment

In case you are grilling this weekend, here is a great rub I used last weekend for pork tenderloin.  I adapted it from an Everyday Food recipe for pork chops on the grill.

The rub provided great flavor to grilled pork!

Rub for Grilled Pork Tenderloin
Adapted from Everyday Food

4 garlic cloves, minced
3 tablespoons vegetable oil
2 tablespoons light brown sugar
2 tablespoons coarse salt
2 teaspoons paprika
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper

Combine all ingredients in a small bowl until a paste forms.  Rub all over pork tenderloin and wrap in plastic.  Refrigerate 1 hour (or up to 3 hours) before grilling.

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Categories : Barbecue, Pork
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