Spicy Skillet Lasagna

Easy, quick, and good weeknight dinner recipes are not always easy to find. This skillet lasagna can be on the table in an hour.  It would be a great dinner to make when you have last minute dinner guests.  Bonus: only one pan required!

This skillet lasagna has a few twists from other skillet lasagnas: no ricotta, broccoli rabe, lemon zest, and pepper flakes.  The ricotta is swapped out with Gruyere.  Gruyere melts so beautifully, and it really went well with the broccoli rabe and other ingredients.  By adding broccoli rabe, you not only get veggies in, but this also brings a new dimension with some spice to the lasagna.  The lemon zest sounded strange to me, but trust me, it works.  It makes the other flavors pop!  I love adding red pepper flakes to Italian dishes, and it added a good kick to this dish.

Hope you enjoy this!

Spicy Skillet Lasagna
Yields 6 servings

Ingredients:
2 tbsp. extra virgin olive oil
1.5 lbs. spicy Italian sausage, casings removed
3 shallots, minced
2 cloves garlic, minced
2 small lemons, zested
1 tsp. red pepper flakes
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
1 1/2 tsp. salt
8 oz. no boil lasagna noodles
1 25 oz. jar tomato marinara sauce (suggested Rao’s)
1 1/2 cups shredded Parmesan Reggiano
1/2 cup Gruyere
1 lb. fresh mozzarella, dried well and torn into pieces

Directions:
Preheat oven to 375°F.

In a 12-inch skillet, heat the extra virgin olive oil over medium heat. Add the sausage and cook, breaking it into small size pieces with a spoon, until cooked through, about 8-10  minutes.  Add  shallots and garlic and cook until translucent, another 3 minutes.  Add the lemon zest and red pepper flakes and cook for additional 2 minutes.  

Stir in the broccoli rabe and salt; cook until wilted, 2 minutes. Remove the mixture to a medium bowl, and return the pan to the stove over low heat.

Add a small amount (around 1/4 cup) of tomato sauce in the bottom of the skillet.  Add the remaining sauce to the sausage mixture.  Layer half of the lasagna noodles in the skillet.

Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles.  Cover with the remaining sausage mixture and top with the rest of the Parmesan, mozzarella, and Gruyere.  

Bake for 40 minutes in oven or until golden bubbly.

Source: Giadzy

Pork Ragout

This dish requires your patience, but you will be very well rewarded.  This is big flavor, simple ingredients, and all-around comfort food.

This dish isn't complicated, but it requires about two hours for the pork to cook and become tender.  Basically, you brown the pork and cook some onions and garlic.  Then, you add some white wine to deglaze the pot.  You could add red wine, but I think white wine keeps it a little lighter.  After, you add some tomatoes, herbs, and chicken broth, and you let the pork cook in an sauce of amazingness.  The pasta doesn't get cooked completely in the water because it will finish cooking when you add it to the sauce. At the end, you add some parm, some olive oil, and some arugula.  Finally, bon appetit!

You could make it in the slow cooker, but if you do, make sure you brown the pork before adding it into the slow cooker.

Instead of using forks to shred meat, use your stand mixer.  Yes, you read that right!  Add warm meat (with any bones removed) to the bowl of your stand mixer.  Put on the paddle attachment, and turn on your stand mixer to medium-low speed.  In about three minutes, you'll have perfectly shredded meat. It's much faster and easier than using the two fork method.

Next time you are looking for a hearty, insanely good, and tasty pasta dish for dinner--and have some time, give this one a try.

Pork Ragout
Yields 10 servings

Ingredients:
3 pound pork shoulder roast, cut into 3-inch chunks
1 1/2 tbsp. Kosher salt
1/4 tsp. ground black pepper
3 tbsp. cooking oil (vegetable oil or grapeseed oil)
8 sprigs thyme
2 sprigs rosemary
1 bay leaf
2 medium onions, thinly sliced
5 cloves garlic, minced
1 cup white wine
1/2 cup chicken broth
1 28-ounce can crushed tomatoes
Pinch red chili flakes
1/4 cup extra virgin olive oil, plus more for drizzling
1 lb. rigatoni or penne pasta
1 Parmesan cheese rind
6 tbsp. freshly grated Parmesan, plus more as a desired
Arugula, if desired

Directions:
Use paper towels to dry the pork well and sprinkle on all sides with 1 tbsp. of the kosher salt and the pepper.  Heat 2 tbsp. of the cooking oil in a Dutch oven over high heat.  Working in batches, brown the pork on all sides, about 3-5 minutes per side.  Remove the pork to a plate and set aside.

Once the pork has been browned, reduce the heat to medium.  Add the remaining 1 tbsp. cooking oil.  Then, add the onions and the remaining Kosher salt.  Cook for about 8-10 minutes, stirring and scraping any brown bits.  Then, add the garlic and cook for another 2 to 3 minutes.  Deglaze with the white wine and cook until nearly dry, 8 to 10 minutes.

Then, add the chicken broth, crushed tomatoes, Parmesan rind, chili flakes, and herbs and bring to a simmer.  Return the pork to the pot and tuck it under the sauce.  Reduce the heat to low and simmer, covered, for about 2 hours until the pork is fork tender.

Remove the pork and shred it.  Remove the herbs from the sauce and add the pork back to the pot.  Stir in the olive oil and half of the grated Parmesan.  Keep warm over low heat.

Bring a large pot of salted water to a boil and cook the pasta for about 1 or 2 minutes less than the package instructions.  Drain and add the pasta to the sauce, tossing to cook.  Finish cooking the pasta in the sauce and add a ladle of pasta water as needed.

Serve with the remaining Parmesan and a drizzle of olive oil, and garnish with baby arugula.

Source: The Giadzy

Chicken Mustard Milanese with Arugula Salad

Wow, summer flew by, and fall is here, just like *that*!

Today's recipe is a quick elegant dinner that works great for a weeknight dinner or even a make-ahead dinner party with friends.

You can prepare the chicken up to a a day in advance.  To prepare the chicken, you would butterfly a chicken breast, pound it out, and then dip it in flour, egg white mixture, and bread crumbs.  Pounding the chicken makes it much more tender. The egg white mixture will contain egg white along with some herbs and Dijon mustard.  Once you coat the chicken, it needs to be chilled so that the topping will set.  The longer you refrigerate, the more the topping sticks to the chicken, and the more the mustard and herb flavors marinate into the chicken.  You could do this the day before a dinner party and minimize your prep time the next day!

When it comes time to cook the chicken, you just fry the chicken in some oil, pat it dry with paper towels, and stick it in the oven to keep it warm.  Think of this as a much easier way to make fried chicken at home.  The thin chicken stayed very juicy and moist, and the breading made it even more flavorful.  It felt more "dressed up" with the French Dijon mustard, too.

Serve this chicken with a simple arugula salad, and you're all set.

Chicken Mustard Milanese with an Arugula Salad
Yields 2 servings

Ingredients:

For the chicken:
1 large boneless chicken breast
1/4 cup (33 grams) all-purpose flour
1 egg white
1 tbsp. smooth Dijon mustard
1 garlic clove, minced
1 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. grated lemon zest
3/4 cup (40 grams) panko breadcrumbs
Salt and pepper, to taste
Grapeseed oil, canola oil, or other oil for frying

For the salad:
2 tbsp. lemon juice
2 tbsp. Dijon mustard
1/8 cup olive oil
3 oz. arugula leaves

Directions:
Using a very sharp knife, butterfly the chicken breast on a cutting board with a very sharp knife.  Slice the chicken breast all the way through so that you end up with two cutlets.  Using a meat pounder, pound the cutlets out between two pieces of plastic wrap to about 1/4 inch thickness.  Season the chicken with salt and pepper on both sides.

In a small bowl, whisk together the egg white, Dijon mustard, oregano, parsley, and lemon zest.

On your counter, set up three large plates.  On the first plate, add the flour.  On the second plate, add the egg white mixture.  On the third plate, spread out the breadcrumbs.

Pat both sides of the chicken lightly in the flour mixture.  Next, dredge both sides of the chicken heavily in the egg white mixture.  Then, pat both sides of the chicken heavily with the breadcrumbs.  Repeat with the second piece of chicken.  Arrange the breaded chicken on a large plate or tray, cover with plastic wrap, and refrigerate for 1 hour to 1 day.

When ready to cook, preheat the oven to 175º.  Pour 1/2 inch of oil in a large pan and heat over medium-high heat.  Once the oil is heated, cook the chicken until golden on both sides, about 3 to 5 minutes on the first side, and 2 to 3 minutes on the second side.  Remove the chicken from the heat, and salt and pepper the chicken again on both sides while draining on paper towels.  Once it is drained, transfer the chicken to a baking tray and insert it in the warm oven.  Repeat with remaining chicken.

For the salad dressing, whisk the lemon juice, mustards, and olive oil together in a large bowl.  Add the arugula to the bowl and toss.  When ready to serve, plate the salad and add the chicken.

Source: Smitten Kitchen cookbook

Prosciutto, Asparagus, and Cantaloupe Salad

Summer is officially here!  Having grown up in the Palm Springs area, I am very used to hot, dry summers with triple digit temperatures.  Denver has had some days in the 90's lately, and it makes me shake my head to hear how vocal people are about their disdain for the heat.   We may not be setting records for high temperatures, but we are setting records for the number of people talking about the weather!  It's summer--summer is warm. :)  

With summer here, I'm all about the light, fresh summer fare.  This recipe combines a lot of the popular summer produce into one great salad.  Who says salad always has to involve lettuce (or kale - ha!)?  Lightly grilled asparagus and cantaloupe are combined with crisped proscuitto, pine nuts, and fresh mozzarella, and the salad is dressed with a light lemon and olive oil vinaigrette.  It's summer on a plate!  It is a light dinner, but a filling one, and all of the colors just make it feel like a happy dinner.

Prosciutto, Asparagus, and Cantaloupe Salad   
Yields 4 servings

Ingredients:
3 oz. prosciutto
1 lb. asparagus
2 cups or 12 oz. melon, sliced into cubes or balls
4 oz. fresh mozzarella balls
2 tbsp. pinenuts
4 tbsp. extra virgin olive oil
2 tbsp. lemon juice
Salt and pepper, to taste

Directions:
Preheat oven to 350ºF.  Line a baking sheet with parchment paper or a silicon liner.  Place prosciutto slices across baking sheet.  Bake for 10-15 minutes, until crispy.  After crispy, remove from oven and allow to cool for about three minutes.  Then, use paper towels to blot excess oil.  Finally, chop the prosciutto and set aside in a small bowl.

Preheat grill on medium heat, or alternatively heat a grill pan over the stove on medium heat.  In a bowl, toss the asparagus spears with 1 tablespoon of the olive oil, and season with salt and pepper.  Grill for about 4 minutes, grill each side for 2 minutes.  Remove from heat and set aside.

If desired, you can toast the pine nuts in a skillet over medium heat for about four minutes.

Combine the asparagus, melon, prosciutto, and mozzarella in a large bowl, and toss with the remaining olive oil and the lemon juice, adding extra salt and pepper to taste.  Then, top with the pine nuts.  Serve and enjoy!

Source: Adapted from Giada De Laurentiis

Baked Ziti

When I visited my family in California over the Christmas, family visiting from Atlanta came over to my parents' house, and I got to play chef!

For lunch, I made a baked ziti with homemade breadsticks.  The great thing about baked ziti is that you can make it ahead.  I love make ahead dishes because then you aren't stuck in the kitchen cooking and cleaning while everyone eagerly awaits the good eats.  With ziti, you can make it the day before and leave it in the fridge or freezer!  While the ziti cooks in the oven, you can spend time with your guests without feeling worried about being away from the stove. ;)

Onto this (okay, I almost typed "thiz ziti") ziti dish.  This baked ziti uses meatballs.  My mom had some premade meatballs on hand, so we used those, but I'm also include ingredients and directions for making your own meatballs.

For the tomato sauce, my mom had a few jars of basic tomato sauce in her pantry.  I decided to "doctor" up these sauces.  A good tomato sauce makes all the difference!  I added the jarred sauces to a large Dutch oven, and I sautéed onion and garlic which I then added into the Dutch oven.  I also added a few generous splashes of red wine and around a tablespoon olive oil, as well as some fresh parsley and basil.  Because butter makes everything taste better, I also added half a stick of butter.  To finish it off, I added sea salt, freshly ground black pepper, and a generous tablespoon of Italian seasoning to the mixture.  After everything simmered, it made for one great tomato sauce.

Despite the copious amount of food in my parents' house around Christmas, there was no ricotta cheese at my parents' house (and I've become a bit of a snob when it comes to making ricotta because nothing compares to the creaminess of homemade ricotta...make it yourself or bust!), but there was plenty of cottage cheese.  The cottage cheese add a little tang and was a nice contrast from the traditional ricotta.

This dish was a hit! I forgot to take pictures after it cooked, but everyone gobbled it up.  Leftovers taste even better since the flavors have marinated more, too.

Baked Ziti
Yields 6-8 servings

Ingredients:

1 lb. meatballs or ingredients below if you are making meatballs:
1/4 cup bread crumbs
2 large eggs
2 tbsp. milk
1/2 cup grated Parmesan or Romano
1 lb. ground beef (or a mix of sausage and ground beef)
1/4 cup chopped fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup all-purpose flour (for dredging)

1 lb. ziti pasta
1/4 cup extra-virgin olive oil
5 cups tomato sauce or three jars of tomato sauce
3 cups cottage cheese or whole milk ricotta
2 cups mozzarella, shredded
3/4 cup Parmesan, shredded
8 tbsp. butter, cut into pats
Basil leaves, optional
Salt and pepper, to taste

Directions:
Grease a large baking 9 x 13 baking dish and set aside.  Preheat oven to 350ºF.

For the meatballs:
If you are making the meatballs: In a large bowl, combine the bread crumbs, eggs, milk, Romano cheese, parsley, salt, and pepper, and mix.  Then, add the ground beef and mix until the ingredients are evenly dispersed.  Shape into bite size meatballs (a little under the size of a tablespoon).  Roll each meatball in flour, and shake off the excess.

For homemade or purchased meatballs: In a large skillet, heat the olive oil over medium-high heat.  When almost smoking, add the meatballs in batches, and allow them to brown on one side for about 3 minutes.  Turn meatballs and brown the other wise.  After the meatballs are cooked, remove from the pan from the stove, and put the meatballs on a plate.

For the pasta:
In a large pot, bring 6 quarts of water to a boil. Add the pasta and cook for about 8 minutes or until al dente.  Drain the pasta and set aside.

In a large bowl, mix the tomato sauce and the cottage cheese/ricotta (along with any desired salt and pepper),  and then add the cooked pasta and meatballs.  Stir to combine, and then pour in the mixture into the baking pan.  Sprinkle the mozzarella and Parmesan cheese over the top.  Place the pats of butter over the ziti, and add the basil leaves.

Cover with aluminum foil and bake for 30 minutes.  Then, remove the foil and bake for another 15-20 minutes or until the top is golden and bubbly.

Note: In case this is a make-ahead meal, after you assemble the ziti, you can also refrigerate it (for up to 2 days) or freeze it.  If you freeze it, remove it from the freeze a day before you want to bake and allow it to defrost in the fridge overnight.

Source: Adapted with modification from Giada De Laurentiis

Pastitsio

Denver had our first snow yesterday.  Though, it was pretty light and did not stick around very long.  A few hours later, the sun was out!  Usually, it snows by Halloween.  The mountains have been getting some good snow lately, which makes me excited for ski season (especially since I took a ski hiatus the past few years).

With winter coming for this part of the hemisphere (my readers in Australia and New Zealand are thinking about summer!), it's time to start thinking about some great comfort winter eats.  Say hello this Pastitsio, which is like a Greek lasagna.

Now, this is a bit of a time consuming recipe, but it is so worth it in the end, and you will have leftovers, so that saves you time in the future! ;)

The first step involves making a meaty tomato sauce.  Onions are sautéed first, and then meat is added.  Pastitsio generally has lamb in it, but I'm not a big lamb fan, so I used a combination of ground beef and Italian sausage.  Wine, aromatic spices, and tomatoes are added to the mixture.  After simmering for about 45 minutes, you have one heckuva sauce, and your kitchen will smell seriously delicious.

The second step is making the béchamel sauce.  Like the usual béchamel way, you first melt butter and added flour to make a roux.  Meanwhile, milk and cream simmer, and then they are added to the roux.  After the mixture thickens, nutmeg, salt, and pepper are added, along with Parmesan cheese.  Once the sauce cools, Greek yogurt is added.  The Greek yogurt helps soften the flavor and add some more creaminess.

While the sauce cooks, you also boil water for pasta.  For the pasta, you can use small pasta shells or even regular penne.  You don't need to overcook the pasta because it will get baked.

After the pasta is done, assembling the dish is straightforward and quick.  The pasta gets mixed into the meaty tomato sauce, and then it is transferred to your baking dish of choice.  Then, the béchamel sauce gets spread on top, and more Parmesan cheese gets sprinkled.  Finally, it is baking time!  Alternatively, you can refrigerate the prepared Pastitsio for up to two days or freeze it.  All you need to do is then bake it!  If you freeze it, make sure to defrost it before baking.  Making it ahead is a great option for a dinner party, too.

This dish was time intensive and involved a lot of dishes and pots, but it was so worth it.  The meaty tomato sauce had such great flavors from the red wine, garlic, and spices, and the béchamel sauce was a creamy addition.  Parmesan cheese was just the cherry on top. :)  I made this for a Friday night dinner party, and it was well gobbled by my friends. :)


Pastitsio
Yields 10 servings

Ingredients:
Extra virgin olive oil
1 large onion, chopped
2 lbs. ground meat of choice (1 lb. ground beef and 1 lb. pork sausage, 1 lb. ground beef and lamb)
1/2 cup red wine
3 cloves garlic, minced
1 tbsp. ground cinnamon
1 tsp. dried oregano
1 tsp. fresh thyme, chopped
Pinch of cayenne pepper
1 28 oz. can of crushed tomatoes
1 tbsp. salt
1 1/2 tsp.  ground black pepper

For the béchamel sauce:
1 1/2 cups whole milk
1 cup heavy cream
4 tbsp. (1/2 stick) butter
1/4 cup (30 grams or 1.07 oz) all-purpose flour
1/4 tsp. ground nutmeg
1/2 tbsp. salt
1 tsp. black pepper
3/4 cup shredded Parmesan cheese
Barely a full cup or 7 oz. plain Greek yogurt
12 oz. small pasta shells
2 large eggs, lightly beaten

For the topping:
3/4 cup shredded Parmesan cheese

Directions:
Preheat the oven to 350ºF.

In a large pot, heat 3 tablespoons of extra virgin olive oil over medium-high heat.  Add the onion, and saute for 5 minutes until slightly translucent.  Then, reduce to medium heat, add the ground meat and continue to saute for about 10 minutes or until the meat is no longer pink.  As you saute, use the spoon to crumble the meat.  Then, add the wine and cook for 2 minutes.  Next, add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking for about five minutes.  Now, add the tomatoes, salt, and pepper.  Lower the heat, and simmer, stirring occasionally, for about 40 minutes or until the liquid evaporates.  Then, set aside.

For the béchamel sauce, heat the milk and cream in a small saucepan over medium-low heat, until it begins to simmer.  In a medium saucepan over medium heat, melt the butter, and then add the flour, and whisk constantly for 2 minutes.  Pour the hot milk mixture into the butter mixture, and continue whisking for another five minutes until thick and smooth.  Add the nutmeg, salt, and pepper, and stir in the Parmesan cheese.  Remove from heat, and allow the sauce to cool for about 10 minutes, and then stir in the yogurt.

Meanwhile, in a large pot of boiling water, cook the pasta to al dente.  Do not overcook.  Drain the pasta and set aside.

To assemble, combine the pasta with the tomato meat sauce, and pour it into a 11 x 15 x 2-inch baking dish.  Spread the béchamel sauce evenly over the pasta and sprinkle wit the remaining Parmesan cheese.  Bake for 1 hour until golden brown and bubbly.  Allow it to rest for 15 minutes (if you can wait that long!) before serving.

Source: Ina Garten's Make it Ahead

Pulet Rôti (Roast Chicken)

One of my cooking projects these past few months has been trying to find my favorite roast chicken recipe.  Truth be told, I never roasted a chicken until now.

There are so many popular recipes out there, but I knew if I was going to roast a chicken, I should start with Julia Child's recipe.  After all, Julia Child once said that you could judge the quality of a restaurant by their roast chicken.  While many of her recipes are complex and involve several ingredients, her techniques and tips for roasting a chicken are very simple and straightforward.

Of course, I had to set the mood for cooking with a glass of wine and Edith Piaf playing in the background.  :)

This recipe involves only a few ingredients that you likely already have in your kitchen: butter, salt, oil, onions, and carrots.   For the sauce, you need shallots or green onions, chicken stock, butter, salt, and pepper.  In trade for the few ingredients, you need to stay in the kitchen closely because you need to baste and turn the chicken continuously--every eight to ten minutes.  The continuous turning and basting ensures that the chicken is evenly browned  and tender.

Well, all of the work with basting and turning the chicken paid off.  This chicken came out with very crispy skin and juicy meat.  It was delicious and savory.  I was worried if there would be enough flavor since it did not involve any aromatics.  Silly me.  I was reminded that you can never underestimate the power of butter.  It added so much flavor and richness to the chicken.  It was a "winner winner chicken dinner." :)

Over the next few weeks, I'll be sharing some other roast chicken recipes that I've been trying.  It's a great dinner to make for a Sunday night because you can use the leftovers for salads and other meals during the week!

Happy Fall, everyone!

Pulet Rôti (Roast Chicken)
Yields 4-6 servings

Ingredients:
For the chicken:
3 lb. roasting or frying chicken, trussed
4 tbsp. butter, at room temperature and softened
1 tbsp. oil (I used extra virgin olive oil)
3/4 tsp. salt
1 large carrot, sliced
1 medium sized onion, sliced

For the sauce:
1/2 tbsp. shallot or green onion
1 cup brown chicken stock, canned chicken broth, or beef bouillon
2 tbsp. butter, at room temperature and softened
Salt and pepper, to taste

Directions:
Adjust oven rack to the middle of the oven, and preheat oven to 425ºF.  Prepare a roasting pan, place the vegetables at the bottom of the roasting pan, and set aside.

Prepare the basting liquid.  In a small saucepan, melt 2 tbsp. butter and then add 1 tbsp. cooking oil.  Set aside with a basting brush.

Dry the chicken thoroughly with paper towels.  Sprinkle the inside of the chicken with 1/4 tsp. of salt, and smear in 1 tbsp. of butter inside the chicken.  Rub the skin with the rest of the butter.

The first step in cooking is to brown the chicken, which takes a total of 15 minutes.  Place the chicken breast side up in the roasting pan. Allow the chicken to brown lightly for five minutes, and then remove it from the oven, turn the chicken onto the left side, and baste quickly with the basting liquid. Return to oven for another five minutes.  Remove the chicken from the oven, turn the chicken onto its right side, and baste quickly.  Return to oven for final five minutes, and then reduce the oven temperature to 350ºF.

The chicken will now need to roast for about 1 hour and 15 minutes.  Leave the chicken on its side, and remove the chicken from the oven to quickly baste it every 8 to 10 minutes, using the fat in the roasting pan when the basting liquid is exhausted.   After 45 minutes have elapsed (or after the 4th time you have basted the chicken), remove the chicken from the oven,  use 1/4 tsp. of salt to salt the chicken, and turn it onto its other side.  Continue basting every 8 to 10 minutes.

Fifteen minutes before the end of the roasting time, salt the chicken again using another 1/4 tsp. of salt, and then turn the chicken breast up.  Continue basting.

When the chicken is done, discard the trussing strings, and set the chicken onto a platter.  It should sit at room temperature for about 10 minutes before being carved.

For the sauce:
Remove all but two tablespoons of fat from the pan.  Add to a small saucepan, and stir in the minced shallot or onion.  Cook over medium heat for about two minutes.  Add the stock and increase to medium high heat until it reaches boiling point, allow the liquid to reduce to about 1/2 cup.  Add salt and pepper, and whisk in the butter.  Serve with the chicken.

Source: Julia Child's Mastering the Art of French Cooking

Greek Noodles with Gyro Meatballs

This is my new favorite summer dinner which is a twist on the classic Greek gyro.  It's a "pasta" salad, but the pasta is actually zucchini noodles.  Warm meatballs are served on top, along with a dollop of homemade tzatziki sauce.  It's a light but filling summer dinner.  There are so many great summer veggies in season right now, and this dish embraces two of them: zucchini and tomatoes!

For the tzatziki sauce, the base was homemade coconut yogurt (future blog post), but I normally would use Greek yogurt.  (Also, the coconut yogurt did not taste "coconutty" at all.)  Tzatziki sauce always tastes better the next day after the flavors more deeply marinate.  Tzatziki sauce is great for the summer because it's such a refreshing, cooling dip that pairs well with grilled beef,  chicken, and even fish.

I'm not a fan of lamb, so I made the meatballs with ground beef.  The meatballs were easy to make.  Next time, I'll use fresh oregano to even make it even more flavorful.  Meatballs freeze well, so you could even make a double batch so that this recipe is even easier (and quicker) next time you want to make it.  Believe me, you'll want to make this again!

The spiralizer is one of the most popular kitchen toys right now.  It turns fresh veggies into faux noodles.  I use zucchini most often on my spiralizer.  With some easy cranks, the spiralizer turns the zucchini into an extra-long pile of curled ribbons.  I then tossed the "zoodles" with some lemon juice, olive oil, oregano, and sea salt.  I added in some halved cherry tomatoes and red onion slices.

To serve, just add the meatballs and a dollop or two of the tzatziki sauce to the noodles, and enjoy!  This has all of the great flavors of a gyro and is a perfect healthy summer dinner!  Next time, I think I will make chicken souvlaki to serve on top of the noodles.

Greek Noodles with Gyro Meatballs
Yields 4 servings

Ingredients:
For the "Noodles" (or Zoodles!):
4 zucchini
1 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil
1 tsp. dried oregano
1/2 tsp. sea salt
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced

For the Tzatziki Sauce:
1 small cucumber
3/4 cup yogurt
1 tbsp. lemon juice
1 tsp. extra virgin olive oil
1 tsp. red wine vinegar
1 tsp. dried dill
2 cloves garlic, minced
1/4 tsp. salt

For the meatballs:
1 lb. ground beef
1 1/2 tbsp. lemon juice
1 1/2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 tbsp. chopped fresh rosemary
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. black pepper

Feta cheese, optional

Directions:
Preheat the oven to 375ºF.  In a medium sized bowl, mix all of the meatball ingredients together until everything is incorporated.  Cover the bowl, and allow the flavors to marinate at room temperature for a half hour.

While the meat marinates, prepare the tzatziki sauce.  Peel and shred the cucumber.  After the cucumber is shredded, wrap the shredded cucumber in a towel (paper towels are fine) to squeeze out as much of the water as possible.  Then, combine the shredded cucumber with the rest of the tzatziki ingredients. Cover and refrigerate.

Peel the zucchini and use a spiralizer to turn them into noodles.  Alternatively, you could also julienne them.  Place the noodles in a large bowl and toss with lemon juice, olive oil, oregano, and salt.  Half the cherry tomatoes and thinly slice the onion, and add those ingredients.  Mix and allow to marinate.

After the meat has finished marinating, form the meat into 2-inch balls and place them on a rimmed baking sheet.  Place them in the oven, baking for 25 minutes, or until no longer pink in the center.

Serve the meatballs on top of the zucchini pasta with a large dollop of the tzatziki sauce.

Source: Adapted with a few modifications from Against All Grain

Sole Meunière

Lately, I've been learning more about cooking French dishes, so here comes Sole Meunière for today's post.  Sole Meunière involves dredging the fish in flour, pan-frying it, and then serving with a brown butter sauce.  Sole is traditionally served with boiled potatoes (and, of course some white wine).  A side of steamed green beans, roasted asparagus, or a light salad with mild greens would enhance this simple yet elegant dish.

This was one of Julia Child's first meals when she arrived in Paris.  She described it as "perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley.  I closed my eyes and inhaled the rising perfume... the flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter..  She described it as, "a morsel of perfection... It was the most exciting meal of my life."  

Hungry yet?

Sole Meunière
Yields 2 servings

Ingredients:
1/2 cup all-purpose flour
1/4 cup lemon juice
1 tbsp. dried parsley
7 tbsp. butter
1 lb. skinned sole fillets (4 4-oz. fillets)
1 tsp. salt
1 tsp. pepper

Directions:
In a shallow plate or pie pan, mix the flour, salt, and pepper.  Rinse the sole and pat dry.  If the fillets are longer than 5 or 6 inches, cut them in half so that they are easier to flip.

Preheat oven to 200ºF and have a nonstick sheet pan set aside.

Heat 3 tablespoons of butter in a large sauté pan over medium heat until it begins to brown.  While the butter browns, dredge two of the fillets in the flour on both sides, and then place them in the sauté pan.  Cook for 2 minutes, and then flip, cooking for 2 more minutes.  When finished, place the fillets on the sheet pan and keep warm in the oven.  Leave the melted butter in the sauté pan.  Repeat the process with the remaining fillets.  After all the fillets are in the oven, add lemon juice and the remaining tablespoon of butter to the remaining butter in the sauté pan.  As the butter begins to become bubbly, add parsley to the sauté pan and any desired salt and pepper.   Remove the fillets from the oven, plate, and serve with sauce.

Source: A Simply Sweet Justice Original

Carnaroli Risotto

When I first started making risotto, I thought that the creamy texture came from using good cheeses and creams.  While cheese and cream help, I have learned that the creamy texture comes from using the right kind of rice.

The most common and widely available risotto rice is arborio, but I have found that carnaroli is even better--and now easier to find thanks to Williams-Sonoma (aka my version of Toys 'r Us).  Carnaroli has a higher starch content, firmer texture, and a longer grain.  As a result, it retains its shape better during risotto making.

This risotto is simple but very rich.  At it's heart, it's a basic risotto with onions, some butter, and Parmesan cheese, and it is distinguished with two key ingredients: carnaroli rice and whipped cream.  The carnaroli rice is what really gave the risotto a creamy texture.  Before liquids are added, the rice is cooked with onions, and this toasts the rice, in essence, and results in a nutty taste.  (Mmm...nutty aroma, glass of white wine?  Yes, please!)

Now, let's talk about adding whipped cream.  I know the logical thought is that the whipped cream adds more creaminess.  In this case, I felt that the whipped cream actually helped add some air to the risotto which made this rich dish lighter and almost silky.

The bottom line: you are in for a decadent dinner with this risotto!  The flavors seem simple, but simple is good.  Bon appetit!

Carnaroli Risotto
Yields 4 servings

Ingredients:
1/4 cup heavy cream
4 cups chicken stock
1/4 cup canola oil
1/2 cup minced onion
2 tsp. kosher salt
1 1/2 cups Carnaroli rice (or Arborio rice)
1 cup white wine
8 tbs. cold butter
1 cup Parmesan Reggiano cheese, grated
Salt, to taste

Directions:
First, prepare the whipped cream.  In a small mixing bowl, use an electric mixer to whip the cream to firm peaks.  Then, cover and refrigerate.

Next, in a medium sized saucepan, heat the chicken broth to a simmer.  In another medium sized saucepan, heat the oil over medium heat.  Add the onion and the salt.  Stir the onions, and cook until they are soft but not browned.  Add the rice and continue to cook, stirring frequently for 3 minutes.  Add the white wine and stir constantly until all of the wine is absorbed by the rice.

Add 1 cup of the chicken stock.  Stir until it is almost completely absorbed by the rice, about 2 minutes.  Continue adding 1/2 cup of the stock at a time, and allow each addition to absorb before adding the next.  The rice will be tender but still firm to the bite (al dente!), and the mixture should be creamy.   Once the rice is cooked to al dente, add butter and stir it into the rice until melted.  Add the Parmesan Reggiano and stir until combined.  Add any desired salt to taste, and then quickly stir in the whipped cream.  Serve immediately.

Source: Thomas Keller via Williams-Sonoma

Moules et Frites

I've been reading about French cooking lately, and one of the reoccurring themes is how the French cook au pif ("by the nose"), meaning they cook by feel and trusting their instincts.

The mussels - right before I put the lid on the pot

It seemed only fitting to embrace this French attitude when I decided to make moules et frites for the first time.  When I have ordered them at restaurants, the mussels have been served in an addicting good buttery garlic flavored broth made with wine.  You know, one of those really phenomenal broths where you just have to soak up the every last bit of the broth with bread, because it is that good.  :)  I played around to come up with my own version--trusting my instincts.  I cooked garlic and shallots in butter, and then added the mussels with wine, parsley, and some salt.  The mussels cook with steam, so I covered the pot and let them cook for ten minutes.  And, then, voila, I lifted the lid of the pot, and the mussels were open--meaning an incredibly elegant dinner was ready!

This was my first time making mussels.  I was surprised at how inexpensive they were, considering that they are usually a more pricey item on restaurant menus.  (Even better, Tony's Market cleaned the mussels for me!)  After making them, I was even more surprised at the ease and speed of making them.  I sort of felt ashamed that I only just started cooking mussels now, given that they are so fast and delicious.  You can prepare them with the simplest of ingredients, and you know exactly when they are ready because the shells will open up.  Fries pair so well with this, and make sure you have some good bread on hand to soak up the broth.  Does it get much better than that?

To those who haven't made a meal like this before, give this a try!  Trust me, it's worth it.

Moules et Frites
Yields 2 servings

Ingredients:
2 lbs. fresh mussels
4 tbsp. butter
3 garlic cloves, minced
2 shallots, finely chopped
1 1/2 cups dry white wine
2 tbsp. fresh parsley
Salt, as desired

Directions:
Heat the butter in a large pot over medium-high heat.  Add the garlic and shallots, and cook until softened (almost wilted), for about 3-5 minutes.  Then, add the mussels, wine, parsley, and salt.  Stir, and then cover the pot.  Cook for about 10 minutes, and open half way to stir the mussels.  Remove from heat and serve with pomme frites (French fries!), good crusty French bread, and a glass of white wine, if desired.

Source: A Simply Sweet Justice Original

Cauliflower Risotto

Cauliflower is a very versatile vegetable.  Besides serving it as a side dish or with a dip, you can make faux breadsticks, pizza crust, mashed "potatoes," and even risotto.  Each time that I have used cauliflower in a non-traditional way (mashed "potatoes" or breadsticks), I have been so impressed, which leaves me inspired to keep playing with more creative ways to use cauliflower.

Enter cauliflower risotto!

With the food processor, you can turn the cauliflower into "rice" in a matter of seconds.  Oooh, fancy schmancy!  If you don't have a food processor, you could just use a regular shredder, which will be a little messier and take a little longer.

I had a small amount of arborio rice left in my pantry, so I still used that in this risotto just to help keep the texture of the risotto more like a traditional risotto.  (Besides, that almost empty box of risotto was driving me nuts.  I mean, there's enough rice in the box to make 2 different meals of risotto, but the remaining amount leftover is not enough to make another meal.  Ah, this kind of reminds me of George Banks and the infamous hot dog and hot dog bun scene.)

The technique of cooking this risotto is similar to the normal risotto technique, so there's lots of stirring and pouring liquids in phases.  And, one of those liquids is wine.  OH YEAH!!

"I love to cook with wine, sometimes I even put in the food."

Risotto can be a more intimidating dish to make, so many the Risotto Gods decided that wine was necessary so people would feel less stressed while making it?  Either way, a glass of wine sure helps with all that stirring.

I added in some crispy prosciutto to the final dish, which brought the right amount of saltiness to the dish.

See, you can have your risotto and eat vegetables, too.  What is your favorite cauliflower recipe?

Cauliflower Risotto
Yields 4 servings (as a main dish)

Ingredients:
1 head cauliflower
1 shallot, diced
3 cloves garlic, minced
2 tbsp. butter

2/3 cup arborio rice

2 tbsp. olive oil

3/4 cup white wine
3 cups chicken broth
1 cup Parmesan Reggiano, Asiago, and/or Pecorino Romano
2 tsp. dried parsley
3 slices of prosciutto, optional
Salt and pepper, to taste

Directions:
First, it's time to turn the cauliflower into risotto.  Cut the florets off the top of the cauliflower, and put the chopped cauliflower in the food processor.  Pulse the cauliflower until it is finely chopped.

Second, heat the chicken broth.  Place the chicken broth into a medium saucepan over medium heat.  Bring to a boil, and then allow to simmer.

Next, let's start cooking the cauliflower and the rice.  Add butter to a medium saucepan over medium-high heat.  Add the shallot and garlic, and cook for a minute.  Then, add the cauliflower, and continue stirring.  Meanwhile, add olive oil to skillet over medium-high heat.  Add the arborio rice and coat in olive oil.  After about three minutes or when the rice has turned a light, golden color, remove the skillet from the heat, and carefully transfer the rice into the saucepan.   (Keep the skillet nearby, and don't bother washing it yet--you will still need it.) Add the wine to the saucepan, and continue stirring until the wine has evaporated.

Add 1/2 cup of the simmering broth.  Stir until it is almost completely absorbed by the rice, about 2 minutes.  Continue adding 1/2 cup of broth at a time, and stir constantly and allow each addition of broth to absorb before adding the next.  This process can take about 20 minutes.

While the broth absorbs, crisp the prosciutto.  Bring the skillet (that you used for the rice) to medium heat.  Add the prosciutto slices to the skillet, and allow them to crisp on each side (about 1 minute per side).  After the prosciutto is crispy, turn the heat off and allow the prosciutto to cool.

After the last amount of broth has finished absorbing, remove the risotto from the heat.  Add in the parsley, and stir.  Then, break up the prosciutto, and stir it into the risotto.  Finally, add the cup of cheese. Season with any additional salt or pepper, as desired.

Source: A Simply Sweet Justice Original

Cast Iron Skillet Steak

I'm a steak purist.  No salts, no sauces, no fancy flavored wood chips to infuse different flavor.  Just give me a medium rare bone-in ribeye with some salt and pepper, and I'm a happy girl.

Ribeye is my personal favorite cut of steak.  It is a large tender piece of meat that is surrounded by fat and a cap from the spinalis muscle, which is really juicy and mighty tasty.

I love dry-aged steaks.  Aging beef results in a better steak because it allows the enzymes naturally present in the meat to break down the muscle tissue, which makes for better texture and flavor.  Most beef is aged in plastic wrap, which is known as wet-aging.  Dry-aged beef is exposed to air, which results in dehydration that concentrates the meat's flavor.  It takes about 10 weeks at the minimum to age steak.  Because the meat loses weight from the dehydration, it is trimmed completely of the dried exterior.  

Dry-aged steaks are more expensive than other steaks and can be tough to find.  In Denver, I get them at Tony's Market.  Many steaks are often a little too large for one meal, so I slice them into two.  It gives you a little more bang for your buck.

I know summer is grilling season, but I think pan-seared steaks trump steaks on the grill.  Grilling will give you that smoky, crisp crust, but you can develop a more even brown crust in a hot cast iron skillet.  Most importantly, a good crust will lock in the flavor of the steak.  The key to a good cast iron steak is a smoking hot cast iron skillet.

First, I heat the cast iron skillet in the oven first.  While the cast iron skillet and oven preheat, I bring the steak to room temperature and coat in canola oil and season it with salt and pepper.  I use canola oil because olive oil has a low smoke point.  (When olive oil gets to its smoking point, it starts to break down chemically, loses its antioxidants, and releases chemicals into the air via smoke.)  Once the oven reaches 500ºF, I transfer the skillet to the stove and put the heat on high.  After about five minutes, I throw the steak on.  The steak gets a quick sear on the stove, and it then goes back into the oven for just a few minutes.

The result is a perfectly medium rare, juicy steak.  Between the high temperatures in the oven and the dry cast iron skillet on the stove, my house was filled with smoke, and the smoke alarm went off.  After I pulled the steak out of the oven, I ran around opening the windows and cranking on the fans,  which gave the steak had a chance to settle.  When you give the steaks a chance to rest for a few minutes after cooking, this allows for the juices to stay in the interior of the steak.  If you cut the steaks right after they are done, the juices will be all over the plate.  Cooking steaks this way locks in more flavor.

The smoke alarm went off, but it was totally worth it.

Cast Iron Skillet Steak 

Ingredients:
1 steak, your choice of cut
Canola oil
Salt
Black pepper

Directions:
Place cast iron skillet in oven and heat to 500ºF.  While the oven preheats, remove the steak from the fridge and lightly coat with canola oil, salt, and pepper.   After the oven reaches 500ºF, place the past iron skillet onto high heat on the stove.  After five minutes, place the steak onto the skillet.  Cook each side for thirty seconds.  Then, put the cast iron skillet back into the oven.  Cook each side of the steak for about two minutes.  Remove the steak from the oven, and allow it to rest for about five minutes before serving.

Source: Inspired by Alton Brown

Grilled Salmon and Pineapple with Guacamole

Trader Joe's is FINALLY open here in Denver!  Coloradoans have been awaiting this for years.  Denver is full of many "transplants" from other states (myself included).  We transplants came from states that had Trader Joe's, so it was a bummer not to have Trader Joe's in Colorado for so long.

I went opening day because I was so excited to finally have this awesome store in Colorado.  Trader Joe's has such unique, high-quality products at very affordable prices.  Seriously, when it came time to pay, I asked, "Is that really right?" because I was so surprised at how cheap it was.  I think they will do very well here in Colorado.  :)

While at Trader Joe's, I picked up their "Reduced Guilt Guacamole" which has the rich, refreshing taste of classic guacamole with less calories and fat.  This guacamole swaps out some of the extra avocados with Greek yogurt.  It has tomato chunks, red onion, cilantro, some jalapeño, garlic, and lime juice, and it tastes like the "normal" guac.

I used this guac and some canned pineapple to make a twist on Giada DeLaurentiis' grilled salmon and pineapple with avocado dressing.  I really like this dish because the pineapple replaces the starch, and having pineapple and avocado with salmon is so different.

Next time you're looking for a simple, yet impressive, weeknight dish, give this a try.

Grilled Salmon and Pineapple with Guacamole
Yields 4 servings

Ingredients:
2 tbsp. extra virgin olive oil
2 tsp. favorite all-purpose seasoning (I used Savory Spice Shop's Wash Park All-Purpose Seasoning)
Salt and pepper, to taste
4 (4-oz.) salmon fillets
1 can of pineapple, drained and blotted dry
Trader Joe's Reduced Guilt Guacamole, or guacamole of your choice

Directions:
Place a cast iron skillet over medium-high heat or preheat the grill.  Brush the salmon with the olive oil, and season with seasoning.  Cook the salmon until barely cooked through and still pink, about 4 minutes per site.  Cook the pineapple until lightly charred, about 3-4 minutes.

Transfer pineapple to plates, and arrange a piece of salmon over the pineapple.  Spoon the desired amount of guacamole over the salmon.  Serve and enjoy!

Source: Inspired by Giada DeLaurentiis' Feel Good Food

One Pan Mexican Quinoa with Lazy Guacamole

It has been a while since my sister Katharine and best friend Sarah have been able to poke fun at me for my love of quinoa, which made me realize that it was time to post a quinoa recipe.  This Mexican quinoa has been making its way around the food blogs because it is too good and easy not to share.  I know there's a camp of people that think that quinoa is a super food, and then there is another camp of people who think that quinoa is super gross.  To both camps, this has been one of the best tasting quinoa recipes that I've tried.

This has the same great flavor and spices of Mexican and Spanish rice but is chockfull of veggies and beans.  With the quinoa, you get added protein and fiber, too.  This is one of those meals that tastes so good that it almost doesn't seem like it should be as healthy as it is!

This makes an easy meatless, healthy dinner, and the leftovers are perfect for lunch the next day.  Because of the quinoa and beans, I found it to be filling enough for a main course, but it could also work as a side dish.  If you wanted to make it a little heartier, you could throw in some chicken.  You can eat it warm or cold, but I preferred it warm so that the cheese can melt more.

While we're on the subject of quinoa, if you haven't seen it, check out the Pinterest board called "My Imaginary Well-Dressed Daughter Named Quinoa."  It's hilarious!

One Pan Mexican Quinoa with Lazy Guacamole 
Yields 4 servings

Ingredients:
Mexican Quinoa:
1 tbsp. olive oil
2 cloves garlic, minced
2 jalapeños, seeded and chopped
1 cup uncooked quinoa
1 1/4 cups chicken broth
1 red pepper, seeded and chopped
1 can black beans, rinsed and drained
1 14.5 oz. can diced tomatoes
1/2 tsp. kosher salt
1/4 cup fresh cilantro, chopped
1 half of a lime, juiced
Cheese, sour cream, for toppings as desired

Lazy Guacamole:
1 ripe avocado, peel and pit removed
1 small lime, juiced
1 garlic clove, minced
Salt and pepper, to taste

Directions:
In a medium saucepan, heat olive oil over medium heat.  Add the garlic and jalapeños, and cook for about two minutes until fragrant.  Then, add the quinoa, chicken broth, red pepper, black beans, and tomatoes.  Bring to a boil, and reduce heat and allow it to simmer for about 25 minutes, stirring occasionally.

While the quinoa cooks, make the guacamole.  Mash the avocado, and stir in the lime juice, garlic, and salt and pepper.

After the quinoa is cooked and all of the liquid is absorbed, remove the quinoa from heat, and stir in the lime juice and cilantro.  Add any desired toppings, and top with the guacamole.

Source: Adapted from Kitchen Simplicity, Annie's Eats, and Peanut Butter Runner

Braised Halibut with Ginger and Shiitake Mushrooms

Elegant dinners do not always require hours in the kitchen.  This recipe is quick enough for dinner during the week, and it is fancy enough for a dinner party.

Braising makes me think of slow-cooking ribs and pork roast, not fish.  By braising, the slow, moist heat melts through the toughness of meat and produces a tender texture.  Fish is already more tender than meat, so braising fish never really came to mind until a friend from work shared this recipe with me.  Braising fish makes it even more tender and gives you a great broth as a sauce.  Plus, since vegetables are in the braising liquid, you then have your vegetable side dish.

Braising fish with stock and aromatic ingredients adds unique, delicious flavor without a lot of fat and calories.  This recipe adapts more Asian aromatic ingredients like ginger and shiitake mushrooms.  I really liked the shiitake mushrooms because they have such a meaty texture with a rich, woodsy flavor, and this went well with the lighter flavor of the tender fish and the slightly sweet bok choy.  

This easy one-pan meal can be on the table in less than twenty minutes.  It's a winner!

Braised Halibut with Ginger and Shiitake Mushrooms
Yields 2 servings

Ingredients:
2 6-ounce halibut or grouper fillets (or any firm white fish)
1 tbsp. coconut, canola, or vegetable oil
2 cubs chicken or vegetable stock
1 head baby bok choy, leaves separated
6 shittake mushrooms, stems removed
1 tbsp. soy sauce
1 tsp. minced ginger
1 tsp. thinly sliced green onion
Salt and peper, as desired
Red chili flakes, as desired
Toasted sesame oil, for drizzling

Directions:
Season fillets with salt and pepper.  Heat a frying pan or a cast-iron skillet over medium-high heat.  Then, add the oil followed by the fillets. Cook until the fillets begin to brown on one side, about 2 minutes.  Flip the fillets and reduce the heat to medium.

Add the stock, boy choy, mushrooms, soy sauce, and ginger.  Cover and cook until the fish is opaque in the center, about 3 minutes.

Divide the fish, mushrooms, and bok choy between 2 deep, wide soup plates.  Pour the stock over the fish and vegetables.  Garnish with the green onion and red chili flakes, and drizzle with toasted sesame oil.

Source:  Sunset Magazine

Butternut Squash and Vanilla Risotto

This is one of my favorite autumn recipes to make.  It's creamy and rich, yet nutty and sweet.  I often will make this for dinner parties in the fall.  My friends have described it as "BEST RISOTTO EVER," "I'd marry this risotto," and "Risotto coma."

Risotto may be more time consuming than most pasta dishes, but it is not difficult.  The delicious outcome is most definitely worth the stirring and standing.  Risotto often includes wine as an ingredient, and making risotto is even better when you have a glass of wine in hand!

The rice becomes creamy as the dish slowly simmers.  All of the flavors just meld so well together; you have the sweet tastes from the vanilla and squash contrasted with the onions and the salty Parmesan cheese. The sautéed onions really take on all of the risotto flavors nicely.  The vanilla is not overpowering and adds just a subtle sweetness.

Adding crushed slivered almonds or pancetta, roasting the butternut squash, or even throwing in some sage would be great ways to enhance the flavor of this already delectable risotto.

Butternut Squash and Vanilla Risotto
Yields 4 main course servings or 6 side dish servings

Ingredients:
4 cups vegetable or chicken broth
1 large vanilla bean
3 cups butternut squash cubes, peeled (1" width)
3 tbsp. butter
1 onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
1/2 cup freshly grated Parmesan
Salt, to taste
Chives, to taste

Directions:
In a medium saucepan, warm the broth over medium-high heat.  Cut the vanilla bean down the middle, scrape out the seeds, and add the seeds and the bean to broth.  When the broth begins to simmer, reduce the heat to low.

Add the butternut squash cubes to the summering broth and cook until tender, about 5 to 7 minutes.  Using a slotted spoon, remove the butternut squash to a bowl, and reduce the growth to a low heat and cover to keep warm.

In a large heavy saucepan, melt 2 tablespoons of butter over medium heat, add the onion, and sauté until tender, about 5 minutes.  Add the rice, and stir to coat with the butter.  Then, add the wine and simmer until the wine is completely evaporated.  After, add 1/2 cup of the simmering broth and stir until completely absorbed, about 2-4 minutes.  Continue cooking the rice and adding the broth 1/2 cup at a time.  Allow the rice to absorb the broth before adding more.

After the broth is added and absorbed, remove the vanilla bean, and turn off the heat.  Gently stir in the butternut squash, Parmesan cheese, the remaining tablespoon f butter, and any desired salt.  Transfer the risotto to a serving bowl and sprinkle with chives.

Source: Giada De Laurentiis

Pastrami

Hi, everyone!  I hope all of you are doing well!  Sorry that I had an impromptu blogging hiatus.  The last month turned a little crazier than expected with some home renovation projects, but I am enjoying my home even more now that everything is done.  :)

When I visited my best friend in New York, we had lunch at Katz's Delicatessen, home of the infamous lunch scene from When Harry Met Sally.  Each week, they serve 10,000 pounds of pastrami.  It just melts in your mouth, and you don't even need bread to go with it.  Needless to say, Katz's sets the bar high for pastrami.

After getting a smoker from my friends (Thanks, Jenn and Ben!!), pastrami was first on my list to try.  I spent some time reading about other food bloggers' experiences with pastrami.  While many people often use a larger cut of meat to make pastrami, since this was my first go, I opted to use a smaller cut.

Because this required some spices that were not in my spice cabinet, I paid a visit to Savory Spice Shop.  Savory Spice Shop is a Denver owned spice business, and they have locations all over the US now.  They have every spice imaginable, and they will sell you the spices in whatever amount you need.  It's nice not having to buy an entire jar when you only need a few teaspoons.  Originally, I planned to just buy spices to make my own picking spice, but when I saw their pickling spice blend, I decided to just get that instead.  It smelled so flavorful, so I knew it would be great for this.

The first step?  Make the brine!  I used my large French oven to make the brine because was the perfect size to hold the brisket.   After you make the brine, you refrigerate it, and once cold, you then add the brisket into the brine.  I used a dinner plate to weigh down the brisket so that it remained submerged.  You can let the brisket sit in the fridge for a few days, but time helps make the flavor better, so I let the brisket sit for a week.

I used a stovetop smoker, and it only took about an hour to smoke the brisket.  It was a perfect Sunday dinner, and all of my friends enjoyed it.  If you have any recipe ideas for a smoker, I'm all ears. :)

Pastrami

Ingredients:
6 oz. Kosher salt
3 oz. granulated sugar
2 tsp. pink salt (sodium nitrate)
1 tbsp. honey
5 gloves garlic, smashed
2 tbsp. pickling spice
1 5-pound beef brisket

For the rub:
1 tbsp. peppercorn
1 tbsp. pickling spice or toasted coriander seed

Directions:
In a pot large enough to hold the brisket, combine 1 gallon of water with the Kosher salt, sugar, honey, sodium nitrate, garlic, and pickling spice.  Bring it to a simmer, and stir until salt and sugar are dissolved.  Remove from heat, and allow it to cool to room temperature.  Then, refrigerate until chilled.

After the brine is cold, place the brisket in the brine, and place a plate on top to weight it down so that the brisket remains submerged.  Cover the pot.  Refrigerate for seven days.

Remove from the brisket from the brine, and pat it dry with paper towels.  Coat the brisket with the rub spices.  Smoke and cook the brisket until the internal temperature reaches 160ºF.  Slice and serve.

Source: Adapted from Michael Ruhlman and From Belly to Bacon

Butternut Squash Pizza

With fall here, the leaves should be turning into shades of blazing orange and red very soon.  It's interesting how we have a desire to eat food in seasonal colors during the respective season.  Now that summer is over--and along with it the bright, cheerful produce, it is time for fall colored food during autumn.  Pumpkin flavored everything has returned.  Truth be told, I'm really not much of a pumpkin fan anymore, but I am a fan of butternut squash.

Last year, I tried a butternut squash pizza at True Food Kitchen.  I was so impressed with the butternut squash and arugula combination that I had to recreate it!   There are a lot of different flavors happening with this pizza: you have the buttery, nutty squash, the salty, sharp, and creamy tastes from the three cheeses, the caramelized onions, and the tangy arugula.  Together, this makes for a great autumn pizza pie!

Butternut Squash Pizza
Yields 1 12-14" pizza

Ingredients:
For the butternut squash purée:
1 butternut squash, cubed with seeds discarded
1 cup water
Salt and pepper, to taste

For the pizza:
Pizza dough
Extra virgin olive oil
1/4 onion, diced
1/4 cup fontina cheese, shredded
1/3 cup mozzarella cheese, shredded
1/8 cup Parmesan Reggiano cheese, shredded
1/3 cup baby arugula
Seasonings (garlic salt, oregano), as desired
Salt and pepper, to taste

Directions:
For the butternut squash purée:
In a large saucepan, add the water and butternut squash, cover, and bring to a boil.  Alternatively, if you have a steamer insert, you can use that.  Lower the heat to low and simmer for about 20 minutes, or until the squash is tender.  (Use a fork to test the tenderness.)  Remove the squash from the heat and drain the water.

Allow the squash to cool for about three minutes, and then add to a food processor.  Process until smooth and creamy.  Set aside about 1 cup of the purée for the pizza, and package the remainder in zippered snack-sized freezer bags and refrigerate (for up to two weeks) or freeze (for up to six months).

For the pizza:
Place a baking stone on the middle rack of the oven and preheat to 450ºF for at least an hour.

While the oven preheats, caramelize the onions.  In a medium sized skillet, heat two tablespoons of extra virgin olive oil over medium heat.  When the oil begins to sizzle, add the onions with a pinch of salt.  Stir the onions so that they are completely coated in the oil.  Continue stirring until the onions become darker in color, about 15 minutes; when the onions are done, they will be a golden caramel color.  Set aside to cool.

Sprinkle a piece of parchment paper with flour or semolina flour,  and roll out the pizza dough to a 12-14" circle.  Brush extra virgin olive oil over the surface.  Spread the purée over the surface of the crust, leaving a 1/4 inch border uncovered.  Sprinkle any desired seasonings and salt and pepper over the butternut squash purée.  Add the caramelized onions.  Finally, spread an even layer of cheese over the pizza.

Carefully slide the pizza onto the baking stone and bake for about 8-10 minutes, or until the cheese melts.  Remove the finished pizza from the oven, garnish with arugula, and allow to cool for 3 minutes before slicing.

Source: Inspired by True Food Kitchen; Butternut Squash purée adapted from Peter Reinart's American Pie