Over the years, I've heard of and seen bolognese prepared, but never tried it. So this week I decided to go to one of the authorities of Italian cooking, Lidia Bastianich and her book "Lidia's Family Table". This project evolved into the most labor intensive one thus far.
Ragu' alla Bolognese
Green Beans with Cherry Tomatoes, Mozzarella and Basil
Baked Persimmon Pudding
I was not aware that there is a white bolognese as well as a red one. Unable to decide between the two, after preparing the meat mixture base, I divided it and prepared both. The white uses milk and nutmeg and has a gentle flavor and texture. The red uses red wine, tomatoes, and has more of a bite. Lots of blending, processing in both preparations. Both sauces are hearty and I would expect to see them used successfully over polenta or gnocchi, in lasagna, in risotto, and perhaps with ravioli. A good meal on a damp cold night. I had asiago bread with it to sop up the gravy.
As a side dish the beans, tomato, Mozzarella and basil dish is quick and easy. The vegetables, basil and fresh Mozzarella slices are tossed with salt, pepper and a bit of EVOO. A topping of Panko bread crumbs and grated Parmesan covers the top and baked for less than half an hour. Colorful and full of flavor.
To finish off the meal, I took a detour. I saw persimmons in the store and as I have never cooked with them, brought some home. One of my Face Book Friends speaks of a persimmon pudding he likes very much. I hunted up a recipe (don't know if it's the same one) and prepared it. The aroma while baking is very nice. I served a portion with a drizzle of melted raspberry jam and a tiny bit of whipped cream. Not too sweet, just right. Thank you Joe I will make this again.
All in all this was a good week. I have a freezer full of bolognese and will enjoy it over the cold winter. Next week? I am undecided, but perhaps a soup? We shall see.
Sunday, November 15, 2009
Sunday, November 8, 2009
Visiting Vermont
I have some very dear friends who retired from academia to a small town in the Green Mountains of Vermont. I visited them last year. Vermont is a magical place; green hills, covered bridges, and slow paced living. Vermont Fresh Network is a group of farmers, growers and producers of local food providing the best to chefs and locals alike. Maple syrup and cheese are two of Vermont's outstanding products. "Dishing up Vermont' by Tracey Medeiros brings recipes from many of the inns and restaurants of the state:
Roasted beets with baby greens, maple mustard vinaigrette and goat cheese from Trapp Family Lodge
Sauteed pork medallions with rosemary butter and apple salsa from Middlebury Inn
Cheddar mashed Yukon potatoes from Trapp Family Lodge
Maple moose from Chruchill House Inn
The salad has many steps, but well worth it. The beets are roasted in a mixture of orange juice, oil, fennel seeds, salt and pepper. The beets are cooled, peeled and cut into chunks. The liquid is saved to use for presentation. Baby greens are tossed with a vinaigrette of vinegar, mustard, lemon juice and maple syrup. The beets are arranged on top and drizzled with the roasting liquid and topped with toasted pumpkin seeds and crumbled Vermont goat cheese. The salad looks spectacular and has many flavors and textures.
Pork tenderloin is a very versatile cut of meat. In this dish, it is no exception. The medallions are sauteed and then finished cooking in a sauce of rosemary, cider vinegar, honey, bourbon and butter. They are served with a salsa of apple, red onion, jalapeno pepper, lime juice and garlic. The salsa was a very pleasant surprise. The combination of flavors complimented the pork very well.
Cheddar mashed potatoes are a simple side for the pork, but the flavor of the sharp cheddar brings a great flavor to the potatoes and compliment the pork.
The 'moose' is just that. It was created by the chef at the inn because moose regularly visit the yard outside the inn. Simple ingredients: egg white, maple syrup and heavy cream. The mixture is frozen and served with toasted walnuts and a sprig of mint. Very sweet, so a small portion goes a long way; but a nice ending to this meal.
Vermont is a special place and one I enjoy visiting. The foods and pace of life are relaxing and a step back in time. I hope you try these recipes. Next week? Lidia Bastianich and her wonderful Italian cooking.
Roasted beets with baby greens, maple mustard vinaigrette and goat cheese from Trapp Family Lodge
Sauteed pork medallions with rosemary butter and apple salsa from Middlebury Inn
Cheddar mashed Yukon potatoes from Trapp Family Lodge
Maple moose from Chruchill House Inn
The salad has many steps, but well worth it. The beets are roasted in a mixture of orange juice, oil, fennel seeds, salt and pepper. The beets are cooled, peeled and cut into chunks. The liquid is saved to use for presentation. Baby greens are tossed with a vinaigrette of vinegar, mustard, lemon juice and maple syrup. The beets are arranged on top and drizzled with the roasting liquid and topped with toasted pumpkin seeds and crumbled Vermont goat cheese. The salad looks spectacular and has many flavors and textures.
Pork tenderloin is a very versatile cut of meat. In this dish, it is no exception. The medallions are sauteed and then finished cooking in a sauce of rosemary, cider vinegar, honey, bourbon and butter. They are served with a salsa of apple, red onion, jalapeno pepper, lime juice and garlic. The salsa was a very pleasant surprise. The combination of flavors complimented the pork very well.
Cheddar mashed potatoes are a simple side for the pork, but the flavor of the sharp cheddar brings a great flavor to the potatoes and compliment the pork.
The 'moose' is just that. It was created by the chef at the inn because moose regularly visit the yard outside the inn. Simple ingredients: egg white, maple syrup and heavy cream. The mixture is frozen and served with toasted walnuts and a sprig of mint. Very sweet, so a small portion goes a long way; but a nice ending to this meal.
Vermont is a special place and one I enjoy visiting. The foods and pace of life are relaxing and a step back in time. I hope you try these recipes. Next week? Lidia Bastianich and her wonderful Italian cooking.
Sunday, November 1, 2009
More Fast Food My Way
Last week in their Kohler presentation, Jacques and Claudine prepared 4 dishes from his book "More Fast Food My Way" Although this was not a quite a 30 minute meal, it is close.
Smoked Salmon Pizza
Crusty Chicken Thighs with Mushroom Sauce
Spinach with Macademia Nuts and Craisins
Skillet Apple Charlotte
The pizza is a elegant looking appetizer. The store had an Indian Naan which I crisped in the oven. It is then spread with a mixture of sour cream and horseradish. Thinly sliced smoked salmon and red onion are put on top. Garnish with parsley leaves. I really liked this and will prepare it again.
Chicken thighs are a good choice for this dish. They remain moist as they cook. A cut down each side of the bone and the flesh opened up allows the thickest part of the thigh to cook evenly and quickly. The thighs are put skin side down in a very hot pan until the skin is very crispy and brown. The heat is lowered and the pan is covered until the thighs are done, about 15 minutes. Remove the thighs and keep warm. Onions, garlic and sliced baby bellas are cooked in a small amount of the fat from the chicken. Some white wine is added and reduced. Usually when I cook poultry I remove the skin after cooking, but since the fat has cooked off, the remaining skin is more of a crust. The color of the chicken is lovely when served over the mushroom sauce. The dish cooks quickly and I would think using a duck breast instead of the thighs might be an interesting option. Lots of flavor!
The Macademias are cut in half and browned in a bit of oil. The spinach is added and cooks down very quickly. The craisins add a bit of color and a tang. The original recipe called for raisins which are not a favorite. I think the craisins are a better choice.
I have never prepared a Charlotte. The recipes I have seen required a special dish and is a bit tedious. This is prepared in a single small skillet and finished in the oven. When inverted on a serving plate it is glazed with peach jam. Very nice and not too sweet or heavy.
This was a very nice meal and none of the recipes was a disappointment. A good possibility for a week night supper.
Next week?.... I have no idea at the moment.
Smoked Salmon Pizza
Crusty Chicken Thighs with Mushroom Sauce
Spinach with Macademia Nuts and Craisins
Skillet Apple Charlotte
The pizza is a elegant looking appetizer. The store had an Indian Naan which I crisped in the oven. It is then spread with a mixture of sour cream and horseradish. Thinly sliced smoked salmon and red onion are put on top. Garnish with parsley leaves. I really liked this and will prepare it again.
Chicken thighs are a good choice for this dish. They remain moist as they cook. A cut down each side of the bone and the flesh opened up allows the thickest part of the thigh to cook evenly and quickly. The thighs are put skin side down in a very hot pan until the skin is very crispy and brown. The heat is lowered and the pan is covered until the thighs are done, about 15 minutes. Remove the thighs and keep warm. Onions, garlic and sliced baby bellas are cooked in a small amount of the fat from the chicken. Some white wine is added and reduced. Usually when I cook poultry I remove the skin after cooking, but since the fat has cooked off, the remaining skin is more of a crust. The color of the chicken is lovely when served over the mushroom sauce. The dish cooks quickly and I would think using a duck breast instead of the thighs might be an interesting option. Lots of flavor!
The Macademias are cut in half and browned in a bit of oil. The spinach is added and cooks down very quickly. The craisins add a bit of color and a tang. The original recipe called for raisins which are not a favorite. I think the craisins are a better choice.
I have never prepared a Charlotte. The recipes I have seen required a special dish and is a bit tedious. This is prepared in a single small skillet and finished in the oven. When inverted on a serving plate it is glazed with peach jam. Very nice and not too sweet or heavy.
This was a very nice meal and none of the recipes was a disappointment. A good possibility for a week night supper.
Next week?.... I have no idea at the moment.
Sunday, October 25, 2009
Kohler Food & Wine Experience
This event in Kohler, Wisconsin has become a favorite. The venue is exceptional at The American Club Resort and The Shops at Woodlake. Both are alive with tastings and demonstrations from renowned chefs and purveyors of cheese, wine, beer, sauces and all manner of food items. I had a ticket to see Jacques Pepin and his daughter Claudine. Charming doesn't begin to describe the two of them. They greeted us as we filed into the Stella Artois Main Stage tent. They graciously posed for pictures and after their presentation, signed cookbooks for everyone who wanted. Next week I will revisit the 4 dishes they presented for us, but more about that later. We were served samples of the foods demonstrated and also a lovely French red wine from Little James' Basket Press. The Gourmet Marketplace was in The Grand Hall of The American Club. The many vendors brought products for sale and sampling. I had not had Kobe beef or foie gras before. Both were interesting and I enjoyed them, but I don't see what the fuss is about. One of my purchases was from Oro di Olivia. A lovely bottle of cinnamon pear balsamic and another of walnut oil. I used these two this week in my food which follows:
Penne-Wise Pumpkin Pasta (Rachael Ray)
Mixed Winter Greens with a Cinnamon Pear Balsamic and Walnut Oil Dressing
I used a whole wheat penne pasta cooked in salted water and drained. The sauce is onion and garlic sauted in olive oil. Chicken stock is added along with canned pumpkin, cinnamon, nutmeg and a few dashes of hot sauce. When heated through a bit of cream is stirred in before returning the pasta to the sauce. Sage leaves are sliced thin and added (reserving some for garnish) It is served with the reserved sage leaves and a few pinches of Parmesan cheese. A nice dish in a hurry and can be reheated easily.
The salad was a simple mix of greens (romaine, arugula and spinach) 2 tablespoons of walnut oil and 1 tablespoon of the balsamic are tossed with the greens. I would think perhaps sliced pears or apples would be a nice touch as would some roasted nuts.
I was happy with both the pasta and the salad. My weekend was very busy and these were quickly prepared and were very tasty.
As I mentioned, next week I will recreate the 4 dishes Jacques and Claudine prepared for us. Join me won't you?
Penne-Wise Pumpkin Pasta (Rachael Ray)
Mixed Winter Greens with a Cinnamon Pear Balsamic and Walnut Oil Dressing
I used a whole wheat penne pasta cooked in salted water and drained. The sauce is onion and garlic sauted in olive oil. Chicken stock is added along with canned pumpkin, cinnamon, nutmeg and a few dashes of hot sauce. When heated through a bit of cream is stirred in before returning the pasta to the sauce. Sage leaves are sliced thin and added (reserving some for garnish) It is served with the reserved sage leaves and a few pinches of Parmesan cheese. A nice dish in a hurry and can be reheated easily.
The salad was a simple mix of greens (romaine, arugula and spinach) 2 tablespoons of walnut oil and 1 tablespoon of the balsamic are tossed with the greens. I would think perhaps sliced pears or apples would be a nice touch as would some roasted nuts.
I was happy with both the pasta and the salad. My weekend was very busy and these were quickly prepared and were very tasty.
As I mentioned, next week I will recreate the 4 dishes Jacques and Claudine prepared for us. Join me won't you?
Sunday, October 18, 2009
My New Toy!
Several years ago my slow cooker died. I had not thought to replace it since I have limited space. A month or so ago I came across a combination slow cooker and roaster. I thought it would be nice to roast things without having to turn on the oven, so I gave it a shot. This week went this way:
Mediterranean Roast Turkey Breast
Tomato and Mozzarella Tart
Pears Poached in Sangria with Toffee and Cream
Since the roaster is new, I didn't know quite what to expect. The turkey breast was roasted with kalamata olives, sun dried tomatoes, onion, Greek spices and broth. It came out very nicely. The Mediterranean ingredients flavored the meat and it is fall of the bone good. The roasting mixture made a nice sauce for the turkey. The skin didn't brown as I had hoped, but since I remove it anyway, it didn't matter much. Something I will need to work on as I use it for roasting. I expect to freeze some of the turkey to use later on in soup, etc.
The tomatoes were the last of the fresh from the farmers market. With the cheese, garlic and basil it made a nice side dish for the turkey.
The pears were a surprise. They were poached in Sangria with sugar, nutmeg and cinnamon. Then removed to cool while the syrup simmered and thickened. I expect a nice red wine would work well. The toffee was very easy, something I had never made. Butter and brown sugar cooked until it came together. A drop went into a glass of water. It became hard so the liquid is poured onto a baking sheet. Dark chocolate chips are sprinked on top to melt and then spread over the surface. The mixtue is refrigerated until it hardens. Sangria syrup is spooned into the bottom of a dish. The pears are layed on top. More syrup is drizzled over the pears, then the shards of toffee and a dollop of whipped cream Very nice, not over sweet or filling.
Some good things this week and for the most part I was happy with the results. Next week is a busy one, but I plan to do a fall pasta dish for the when I am at home. Stay tuned!
Mediterranean Roast Turkey Breast
Tomato and Mozzarella Tart
Pears Poached in Sangria with Toffee and Cream
Since the roaster is new, I didn't know quite what to expect. The turkey breast was roasted with kalamata olives, sun dried tomatoes, onion, Greek spices and broth. It came out very nicely. The Mediterranean ingredients flavored the meat and it is fall of the bone good. The roasting mixture made a nice sauce for the turkey. The skin didn't brown as I had hoped, but since I remove it anyway, it didn't matter much. Something I will need to work on as I use it for roasting. I expect to freeze some of the turkey to use later on in soup, etc.
The tomatoes were the last of the fresh from the farmers market. With the cheese, garlic and basil it made a nice side dish for the turkey.
The pears were a surprise. They were poached in Sangria with sugar, nutmeg and cinnamon. Then removed to cool while the syrup simmered and thickened. I expect a nice red wine would work well. The toffee was very easy, something I had never made. Butter and brown sugar cooked until it came together. A drop went into a glass of water. It became hard so the liquid is poured onto a baking sheet. Dark chocolate chips are sprinked on top to melt and then spread over the surface. The mixtue is refrigerated until it hardens. Sangria syrup is spooned into the bottom of a dish. The pears are layed on top. More syrup is drizzled over the pears, then the shards of toffee and a dollop of whipped cream Very nice, not over sweet or filling.
Some good things this week and for the most part I was happy with the results. Next week is a busy one, but I plan to do a fall pasta dish for the when I am at home. Stay tuned!
Sunday, October 11, 2009
Rachael, the Over Achieving Chef!
Is there anyone who does not know Rachael Ray? She has 4 shows on the Food Network and an Emmy winning network daytime talk show. I have chosen from '30 Minute Meals' for this menu as it is the only program on which she really cooks. '$40 Dollars a Day', 'Tasty Travels', and 'Rachael's Vacation' spotlight her interest in travel as well as the challenge of finding out of the way places to enjoy local cuisine. EVOO (extra virgin olive oil), and GB (garbage bowl) are 2 of the phrases she has coined. My favorite is STOUP. A dish that is not a soup or a stew, but something in between.
Chicken Cacciatore Stoup
Crusty Garlic Bread
Super Stuffed Baked Apples a la Mode
The stoup has all the ingredients of a chicken cacciatore entree. The hardest part of the dish is the chopping. The ingredients go together quickly and truly is finished in 30 minutes. As with most recipes of this kind it is better the second day after having been refrigerated overnight. It was good on Saturday and even better on Sunday. The chicken has a good texture, the vegetables retain their texture and the broth ingredients a perfect vehicle for both. The tomato product is fire roasted diced tomatoes and with the pinch of red pepper flakes there is a nice bite. Shards of Parmigiano-Reggiano and the toasted bread made for a filling tasty meal.
The bread was a petite loaf of crusty wheat bread, sliced, drizzled with EVOO and toasted. I rubbed the surface with a garlic clove after toasting. Great for sopping up the broth.
I don't think I have had a baked apple since I was in elementary school. I've no idea why not. It is apple season and the dish is easy to put together. I'm not a fan of raisins so I substituted dried cranberries. It proved to be a good choice. The rest of the filling was oatmeal, brown sugar, butter, spices and chopped nuts. After baking, it is served warm with a scoop of Dulce de Leche ice cream and a bit of whipped cream. A great ending to the meal.
I will have stoup a couple of days this week, but I look forward to it. This menu was a good choice for this weekend. It gave me the time to do the other projects I had to do.
Chicken Cacciatore Stoup
Crusty Garlic Bread
Super Stuffed Baked Apples a la Mode
The stoup has all the ingredients of a chicken cacciatore entree. The hardest part of the dish is the chopping. The ingredients go together quickly and truly is finished in 30 minutes. As with most recipes of this kind it is better the second day after having been refrigerated overnight. It was good on Saturday and even better on Sunday. The chicken has a good texture, the vegetables retain their texture and the broth ingredients a perfect vehicle for both. The tomato product is fire roasted diced tomatoes and with the pinch of red pepper flakes there is a nice bite. Shards of Parmigiano-Reggiano and the toasted bread made for a filling tasty meal.
The bread was a petite loaf of crusty wheat bread, sliced, drizzled with EVOO and toasted. I rubbed the surface with a garlic clove after toasting. Great for sopping up the broth.
I don't think I have had a baked apple since I was in elementary school. I've no idea why not. It is apple season and the dish is easy to put together. I'm not a fan of raisins so I substituted dried cranberries. It proved to be a good choice. The rest of the filling was oatmeal, brown sugar, butter, spices and chopped nuts. After baking, it is served warm with a scoop of Dulce de Leche ice cream and a bit of whipped cream. A great ending to the meal.
I will have stoup a couple of days this week, but I look forward to it. This menu was a good choice for this weekend. It gave me the time to do the other projects I had to do.
Sunday, October 4, 2009
Danny to the 'Rescue'
Fall is the time of year I begin to think about comfort food. Soups, stews and one pot meals. Meals that cook for longer periods of time and fill the house with lovely smells. Over the years I have tried to prepare short ribs, with no success. They always came out tough, greasy and tastless. In the past several weeks a number of the chefs on Food Network have prepared them in many ways. When Danny Boome, The Rescue Chef, helped a young woman recreate the short rib meal that was served at her wedding, his technique and side dishes caught my attention. So this weekend I prepared his meal:
Short Ribs Bourguigonne
Dijon Mashed Potatoes
Baked Figs with Chopped Pistachios in Mascarpone
The short ribs were dredged in a seasoned flour, browned in a dutch oven, removed and set aside. Then the vegetables were browned in the pot in bacon drippings. Red wine and beef stock were added and simmered for about 10 minutes to further soften the vegetables. The ribs are returned to the pot, covered and finished in the oven. Something I had not done before. I had cooked mine on top of the stove. They took about 3 hours. The aroma is mouthwatering. The meat was fall off the bone tender and the wine vegetable gravy perfect.
Dijon mashed potatoes were an interesting change of pace. The yukon golds are cooked and mashed with butter, milk, a pinch of nutmeg and a tablespoon of Dijon mustard. These were perfect with the gravy from the meat. All in all a great dish that I will prepare again.
The dessert brought 2 ingredients I have had little to no experience using. Fresh figs and mascaropne. Finding fresh figs proved to be a challenge. Finally at Caputo's Market I found a basket of them. The figs are roasted in the oven and served warm with mascarpone which has been slightly sweetened with a bit of honey. The mascarpone gently melts over the warm figs. The dessert is topped with chopped pistachios, sprinkled lightly with cinnamon and finished with grated dark chocolate. I enjoyed the dish very much and it's pretty to look at.
All in all, this weeks project was a good one and one I expect to repeat over the cold months ahead.
Short Ribs Bourguigonne
Dijon Mashed Potatoes
Baked Figs with Chopped Pistachios in Mascarpone
The short ribs were dredged in a seasoned flour, browned in a dutch oven, removed and set aside. Then the vegetables were browned in the pot in bacon drippings. Red wine and beef stock were added and simmered for about 10 minutes to further soften the vegetables. The ribs are returned to the pot, covered and finished in the oven. Something I had not done before. I had cooked mine on top of the stove. They took about 3 hours. The aroma is mouthwatering. The meat was fall off the bone tender and the wine vegetable gravy perfect.
Dijon mashed potatoes were an interesting change of pace. The yukon golds are cooked and mashed with butter, milk, a pinch of nutmeg and a tablespoon of Dijon mustard. These were perfect with the gravy from the meat. All in all a great dish that I will prepare again.
The dessert brought 2 ingredients I have had little to no experience using. Fresh figs and mascaropne. Finding fresh figs proved to be a challenge. Finally at Caputo's Market I found a basket of them. The figs are roasted in the oven and served warm with mascarpone which has been slightly sweetened with a bit of honey. The mascarpone gently melts over the warm figs. The dessert is topped with chopped pistachios, sprinkled lightly with cinnamon and finished with grated dark chocolate. I enjoyed the dish very much and it's pretty to look at.
All in all, this weeks project was a good one and one I expect to repeat over the cold months ahead.
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