Our family tradition is to enjoy Jambalaya followed by King Cake on Mardi Gras– is it terrible that we’ve only had the first course so far? Mardi Gras snuck up on me this year! So, the King Cake has been delayed to the weekend…. it will be well worth the wait. (My family doesn’t mind as long as I make it!) I modified this wonderful, colorful dish to include clams- and not just clam juice. I also used boneless, skinless chicken thighs and smoked chicken andouille sausage. This recipe was adapted from The New Best Recipe from the Editors of Cook’s Illustrated. Hope you enjoyed your Mardi Gras celebration too!!
Yield: Serves 6
- 1 large sweet onion, trimmed and quartered
- 1 medium celery rib, cut crosswise into quarters
- 1 medium red bell pepper, cored, seeded, and quartered lengthwise
- 6 medium to large garlic cloves, peeled
- 2 tsp vegetable oil
- 5 skinless, boneless chicken thighs
- 8 to 12 ounces andouille sausage (I used 12 oz smoked chicken andouille sausage), halved lengthwise and cut into 1/4-inch pieces
- 1 1/2 cups long-grain white rice (I used basmati)
- 1 tsp coarse salt
- 1/2 tsp fresh thyme leaves
- 1/4 tsp cayenne pepper
- 1 14.5-ounce can diced tomatoes with juice
- 6.5 ounces canned clams with juice
- 2 cups low-sodium chicken stock
- 2 large bay leaves
- 1 pound large shrimp (31 to 40 per pound), peeled and deveined, if desired
- 2 T minced fresh parsley leaves, optional, as garnish
- In a food processor, pulse the onion, celery, bell pepper, and garlic until chopped fine, about six 1-second pulses, scraping down the sides of the bowl once or twice. Do not over process; the vegetables should not be pureed.
- Season the chicken with salt and pepper. Heat the oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Add the chicken, and cook until golden brown, about 5 minutes. Using tongs, turn the chicken and cook until golden brown on the second side, about 3 minutes longer. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the andouille; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside.
- Reduce the heat to medium-low, add the chopped vegetables, and cook, stirring occasionally and scraping the bottom of the pot with a wooden spoon, until the vegetables have softened, about 4 minutes.
- Add the rice, salt, thyme and cayenne; cook, stirring frequently, until the rice is coated with fat, about 1 minute.
- Add the tomatoes with juice, clams with juice, broth, bay leaves, and browned sausage to the pot; stir to combine.
- Place the chicken on the rice. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping the chicken on top. Replace the cover and continue to simmer until the chicken is no longer pink when cut into with a paring knife, about 10 minutes more. Transfer chicken to a clean plate and set aside.
- Scatter shrimp over the rice, cover, and continue to cook until the rice is fully tender and the shrimp are opaque and cooked through, about 5 minutes more.
- While the shrimp are cooking, shred the chicken with your fingers into thin strands. When the shrimp are cooked, discard the bay leaves.
- Off the heat, stir in the parsley, if using, and shredded chicken; serve immediately.
One Year Ago:
Posted in Casserole, Chicken, Holiday, Recipes, Seafood, Shrimp
Tags: andouille sausage, cajun, chicken sausage, chicken thighs, clam juice, clams, creole, dinner, mardi gras, red bell pepper, shrimp, stew, thyme
I have been desperate to use Harissa. I am not sure if that one ingredient made this soup so delicious…. but it was the best butternut squash soup I have ever made or eaten. The recipe calls for an aged goat cheese but the author also suggested using Gouda if the other was unavailable. I used a goat milk Gouda cheese (perfect!); the cheese gave the soup an amazing flavor but was not overpowering. This recipe was adapted from Food and Wine, contributed by Paula Wolfert. We ate it with popovers and green salad. YUM!
For the La Kama Spice Blend: (use extra on roasted vegetables)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground white or freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cubeb pepper (optional)
- 1/8 teaspoon freshly grated nutmeg
For the Soup:
- 1 medium onion, coarsely chopped
- 1 1/2 tablespoons extra-virgin olive oil
- Coarse salt
- 2 pounds butternut, kabocha or calabaza squash—peeled, seeded and cut into 1 1/2-inch cubes
- 2 tablespoons tomato paste
- 4 cups water
- 1/2 cup crème fraîche or heavy cream
- 1/4 pound aged goat cheese, shredded (I used goat milk Gouda)
- Freshly ground black pepper
- Make the Spice Blend: In a small bowl, combine all of the ingredients. Store in an airtight container.
- In a large, heavy pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over moderately low heat, stirring occasionally, until the onion is very soft, about 10 minutes. Stir in the squash, cover with a round of parchment paper and the lid and cook for 20 minutes.
- Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.
- Working in batches, puree the soup in a blender; add the crème fraîche, three-fourths of the cheese and 1 teaspoon of harissa to the last batch. Return all of the soup to the pot and season with salt and black pepper. Serve the soup, passing the remaining cheese and more harissa at the table.
One Year Ago:
Posted in Quick, Recipes, Soup, Vegetarian
Tags: butternut squash, creme fraiche, dinner, ginger, goat cheese, gouda, harissa, kabocha squash, moroccan, turmeric
This flavorful and beautiful dish was simple to prepare. The meat was seasoned with salt and pepper, seared over high heat, and then finished cooking in the oven. The result was a crispy outside and juicy inside… but it was the sauce and garnish that really brought the dish to another level. This recipe was adapted from Alex Guarnaschelli of Butter, NYC, via Melissa Clark of the New York Times. I modified the cooking time to use boneless pork chops. We ate it with pappardelle noodles and roasted asparagus. A wonderful weeknight meal!
- Yield: 4-5 servings
- Total Time: 40 minutes
- 1 tablespoon Dijon mustard
- 2 teaspoons whole-grain mustard
- 1/2 cup plus 3 tablespoons safflower or grapeseed oil
- 1 tablespoon sherry vinegar
- 4-5 bone-in pork chops (1 1/4-inch thick) (I used boneless)
- Kosher salt and black pepper, to taste
- 1/2 pound small shiitake mushrooms, stemmed
- Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
- Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
- When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
- Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 5 (boneless) to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 5 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
- Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.
This is our favorite special winter appetizer. It is luxurious yet messy and rustic. I use my favorite sourdough baguette, rub garlic on BOTH sides (such intense garlic flavor), and then top it with aged balsamic vinegar, white truffle oil, and parmesan. GREAT. This recipe was adapted from The Union Square Cafe Cookbook: 160 Favorite Recipes from New York’s Acclaimed Restaurant by Danny Meyer and Michael Romano. Delicious!
This is my first contribution to “Fiesta Friday” (#5 this week) on one of my favorite blogs- The Novice Gardener- so inspiring and fun- check it out!
- 6 1-inch slices sourdough or whole wheat peasant bread (I used a sourdough baguette)
- 1 large garlic clove, cut in half lengthwise
- 1/2 tsp coarse salt
- 1/2 tsp aged balsamic vinegar or balsamic glaze (I don’t measure – I just drizzle)
- 1/4 cup white truffle oil (I don’t measure – I just drizzle)
- Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin shards
- 1/4 tsp freshly ground black pepper
- Grill or toast the bread slices until golden brown.
- While the toast is still warm, rub each piece on both sides with the garlic halves. (The garlic will melt into the bread.) Season with sea salt.
- Drizzle each piece of toast with equal amounts of the balsamic vinegar and truffle oil.
- Place the shaved Parmigiano on the toasts and drizzle the remaining (or to taste) truffle oil over the cheese, if desired. (I often skip this step.) Lightly sprinkle each brushetta with pepper and serve.
One Year Ago:
Posted in Appetizers, Bread, Quick, Recipes, Vegetarian
Tags: balsamic glaze, balsamic vinegar, Fiesta Friday, garlic, Italian, parmesan, sourdough, sourdough baguette, truffle oil, white truffle oil
I know…. It seems crazy to post a garlic bread recipe- but this one is PERFECT. It is reminiscent of our beloved pizza parlor garlic knots. This recipe was adapted from Martha Stewart Kids. I omitted the broiling step. We enjoyed it with Spaghetti and Turkey Meatballs and AGAIN with One-Pan Pasta. Mmmm….. What’s not to like?
Yield: Serves 4 to 6
- 1/2 loaf French or Italian bread
- 2 tablespoons unsalted butter, softened
- 2 small garlic cloves, minced
- 1/2 teaspoon salt
- Preheat oven to 400 degrees with a rack in the top position. Slice bread in half horizontally.
- In a small bowl, mix together butter, garlic, and salt. Spread seasoned butter on cut sides of both bread halves.
- Reclose halves to form a sandwich, and wrap in aluminum foil. Bake 10 minutes.
- Optional Finishing Touch: Switch oven setting to broil. Remove bread from oven, and remove foil. Lay bread halves, cut side up, on a baking sheet. Place under broiler until butter bubbles and edges of bread start to turn brown, about 30 seconds.
- Let cool slightly, then slice into serving pieces.
One Year Ago:
This wonderful soup is thick and hearty like a stew. The flavors reminded me of Greek Moussaka or Pastitsio - because of the use of yogurt and cinnamon. It is healthy and FABULOUS!! This recipe was adapted from The Complete Middle Eastern Cookbook by Tess Mallos. I replaced some of the water with stock, substituted ground turkey for beef or lamb and long grain basmati rice for short grain rice, increased the tomatoes, decreased the oil, and used canned kidney beans and Greek yogurt. This version is not spicy at all but more chili powder could be added to taste. We ate it with naan on the side. I am adding it to my annual soup rotation next year!
Yield: Serves 10 to 12
For the Base:
- 15 oz can red kidney beans
- 1 cup chana dal or yellow split peas
- 1 cup split mung beans
- 1 cup white basmati rice or short-grain white rice
- 7 cups chicken stock
- 4 tsp coarse salt, plus more to taste
For the Meatballs:
- 1 1/4 pound ground turkey
- 1 tsp coarse salt
- 1 tsp freshly ground black pepper
- 1/2 tsp hot chili powder
- 1/2 tsp ground cinnamon
- 1/4 cup vegetable oil
- 1-2 large onions, finely chopped
- 14.5 oz diced tomatoes with juice
- 2 T chopped fresh dill
- 1 cup chicken stock
- 2 cups Greek yogurt (I used 2 percent)
- Rinse the kidney beans, chana dal and mung beans and place in a soup pot with 7 cups stock and 2 cups of water. Bring to a boil and simmer for 30 minutes.
- Rinse the rice and add to the pan with the salt. Simmer for another 30 minutes, or until the ingredients are soft.
- Meanwhile, combine the meat with the seasonings and shape into balls the size of hazelnuts. (I used 1 tsp per meatball.)
- Heat the oil in a large sauté pan over medium-high and fry the onion until translucent and lightly brown.
- Add the meatballs to the onion and fry, stirring often, until browned. Stir in tomatoes and 1 cup stock. Cover and simmer for 30 minutes.
- Add meatball mixture to the bean mixture, another 2 cups water, and the dill. Bring to a boil, then add the yogurt, stirring over low heat until almost boiling.
- Adjust the seasoning with salt and chili powder, if desired.
- Serve hot with naan or lavash on the side.
One Year Ago:
Posted in Chicken, Recipes, Soup
Tags: Afgani, chana dal, cinnamon, dill, dinner, Greek yogurt, ground turkey, kidney beans, meatballs, Middle Eastern, mung beans, rice, soup, stew, tomatoes, turkey meatballs, yellow split peas
This may be the most complex (flavorful and delicious) Arroz con Pollo ever made! The time was worth it- I only slightly simplified the recipe. A perfect dish to make on a cold, snow-bound day. This recipe was adapted from Food and Wine, contributed Jose Garces. I substituted turmeric and sweet paprika for the annatto seeds to make the flavored oil, used boneless, skinless chicken thighs, and omitted the olives.
- Yield: 6 generous servings
- 1/2 cup canola oil
- 3 tablespoons annatto seeds (or 3 tsp turmeric and 3 tsp sweet paprika)
- 7 parsley sprigs
- 3 thyme sprigs
- 2 bay leaves
- 1/4 cup fresh orange juice (about 1/2 an orange)
- 7 garlic cloves
- 1 tablespoon dried oregano
- Kosher salt
- Freshly ground pepper
- 15 boneless, skinless chicken thighs (3 1/2 pounds)
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 small shallot, thinly sliced
- 1 leek, white and light green parts, thinly sliced
- 1 large onion, finely chopped
- 1 1/2 cups dry white wine
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 1/2 green bell pepper, sliced
- 1 Anaheim or poblano chile, seeded and thinly sliced
- 2 cups long-grain white basmati rice
- 1/2 cup canned chickpeas
- 4 jarred piquillo peppers (2 ounces), thinly sliced
- 1/3 cup pitted green olives, if desired
- If using annatto seeds: In a saucepan, simmer the oil and annatto seeds over low heat for 2 minutes. Let the oil cool to room temperature, 15 minutes. Strain the oil and reserve the seeds. If using turmeric and sweet paprika: combine the spices with the canola oil, set aside.
- Wrap and tie the reserved annatto seeds with the parsley, thyme and 1 bay leaf in a double layer of cheesecloth. (I just incorporated the fresh herbs and bay leaf in the dish while it cooked.)
- In a bowl, combine the orange juice, 3 tablespoons of the annatto oil, 2 minced garlic cloves and 2 teaspoons of the dried oregano. Season with salt and pepper. Add the chicken and turn to coat. Let marinate for 1 hour.
- Preheat the oven to 350º. In a large enameled cast-iron casserole, heat 2 tablespoons of the annatto oil. Season the marinated chicken with salt and pepper; add to the casserole and cook over moderate heat, turning, until browned all over; transfer to a plate.
- Add the carrot, celery, shallot, leek, 2 sliced garlic cloves and half of the chopped onion to the casserole and cook, stirring, until softened. Add the wine, bring to a boil and cook until reduced by half. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the stock, chicken and herb (bundle) and bring to a boil.
- Cover and transfer the casserole to the oven. Bake for 1 hour, until the chicken is very tender. Transfer the chicken to a baking sheet. Strain the braising liquid; you should have 4 cups (if necessary, add water). Clean out the casserole. Shred the chicken meat.
- In the clean casserole, heat 1 tablespoon of the annatto oil. Add the bell pepper, chile and remaining 3 minced garlic cloves, 1 teaspoon of oregano, 1 bay leaf and chopped onion. Cook over moderate heat, stirring, until the vegetables are softened.
- Add the shredded chicken and 4 cups braising liquid, season with salt and pepper and bring to a boil. Add the rice and chickpeas and stir once; arrange the piquillos and olives (if using) on top. Press a 9-inch square of parchment paper on the rice. Cover and cook over low heat for 25 minutes, until the rice is tender. Let stand off the heat for 5 minutes. Remove the paper.
- Serve with plantain chips and hot sauce, if desired.
One Year Ago:
Posted in Casserole, Chicken, Recipes
Tags: annatto seeds, bell peppers, chicken thighs, garbanzo beans, parsley, piquillo peppers, poblano chiles, poblanos, rice, South American, thyme
This dish is the ultimate in comfort food. Definitely a special occasion meal- my excuse was Valentine’s Day dinner. It’s a 3-inch buttermilk biscuit slathered in honey butter, filled with fried chicken, and then sprinkled with hot sauce. I modified the recipe to “lighten” it… ever so slightly… (Wasn’t it healthier because we ate it with green salad?!?) I substituted chicken thighs for chicken cutlets (our preference), used 1/2 the suggested amount of honey butter, and sautéed the chicken in minimal oil versus frying in 1/2-inch deep oil. The recipe was adapted from Pies-N-Thighs in Brooklyn, NYC, via Bon Appetit. My brother is a huge fan of this restaurant! A perfect meal with Whoopie Pies for dessert.
Yield: 4 to 5 Servings (4-5 biscuits)
- 1 cup buttermilk
- 1 tablespoon hot sauce (I used Sriracha)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 4 skinless, boneless chicken cutlets OR 5 skinless, boneless chicken thighs, cut into cutlets (about 1½ lb. total), pounded to ¼” thickness
- Vegetable oil (for sautéing or frying; about 1/2 cup to 2½ cups)
- 2 cups panko (Japanese breadcrumbs)
- Freshly ground black pepper
For the Honey Butter:
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 T honey
- 1/4 teaspoon kosher salt
For the Biscuits:
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon sugar
- 1/8 teaspoon baking soda
- 2 3/4 cups all-purpose flour, plus more
- 3/4 cups (1 1/2 sticks) chilled unsalted butter, cut into pieces
- 3/4 cups chilled buttermilk
- 1 large egg, beaten to blend
- 4 or 5 Pies-N-Thighs Biscuits
- Hot sauce (I used Sriracha)
- Prepare the Chicken: Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours. DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
- Prepare Honey Butter: Mix butter, honey, and salt in a small bowl until smooth; set honey butter aside.
- Make the Biscuits:
- Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
- Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
- Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 20-25 minutes (on convection) or up to 30–35 minutes.
- Pour oil into a large skillet, preferably cast iron, to generously coat the bottom of the pan to sauté or to a depth of ½” to fry, and heat over medium-high heat until oil bubbles immediately when a little panko is added.
- Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 1 1/2 to 2 minutes per side. (I cover the pan with a splatter screen to decrease the mess.) Transfer chicken to a paper towel–lined baking sheet to drain.
- To Serve: Split biscuits and spread one side with 1 Tbsp. reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.
One Year Ago:
Posted in Baking, Chicken, Holiday, Recipes, The Piggy Pancake (Breakfast)
Tags: biscuits, breakfast, brunch, buttermilk, chicken cutlets, chicken thighs, dinner, fried chicken, honey, honey butter, panko, sandwich, Southern, sriracha
My friend recently shared a treasured cookbook with me titled “Kathleen’s Bake Shop.” She raved that EVERY recipe was perfection. I went home and looked it up on amazon- because I wanted it for myself, of course! Unfortunately, the book is out of print and is priced well over $100….
“Kathleen” is the creator and owner of one of the most popular and well-known bakeries on Long Island- Southampton’s “Tate’s Bake Shop.” Tate’s baked goods are sold EVERYWHERE. Luckily for me, she has more recently authored a few other baking cookbooks. This muffin recipe was adapted from Tate’s Bake Shop: Baking for Friends- Over 120 Scrumptious Recipes from Southampton’s Favorite Baker by Kathleen King.
These muffins are low in fat, sugar, and are whole grain as well. They were tender and moist with a nice crunch from the pecans. Along with old-fashioned oats, I did lightly sprinkle the top of each muffin with turbinado sugar before baking- just for a touch of sweetness.
- non-stick canola oil spray (optional)
- 1 1/2 cups whole wheat flour, white whole wheat flour, or whole wheat pastry flour
- 1/2 cup chopped pecans
- 1/4 cup ground flaxseed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp coarse salt
- 1 cup mashed fully ripe bananas (2 large bananas)
- 3/4 cup low-fat or nonfat Greek yogurt (I used 2%)
- 1/4 cup plus 2 T sugar
- 2 T walnut oil or canola oil
- 1 large egg or 2 large egg whites, at room temperature
- 1 tsp vanilla extract
- 2 T old-fashioned (rolled) oats for sprinkling
- 2 T turbinado sugar for sprinkling, optional
- Position a rack in the center of the oven and preheat the oven to 375 degrees. (I used a convection oven.) Spray 12 standard muffin cups with cooking spray or line them with paper liners.
- In a large bowl, whisk together the whole wheat flour, pecans, flaxseed, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the mashed bananas, yogurt, sugar, walnut oil, egg, and vanilla.
- Pour the flour mixture into the wet mixture and fold in with a rubber spatula just until combined. Do not over mix.
- Using a cookie scoop or spoon, transfer the batter to the prepared muffin cups. The cups will be fairly full. Sprinkle the tops with the oats and turbinado sugar, if using.
- Bake until a muffin springs back when pressed on the top with your fingertip, 13 to 15 minutes (on convection) or up to 20 to 25 minutes.
- Let the muffins cool in the pan on a wire cooling rack for 5 minutes. Remove the muffins from the pan and let cool completely on the rack.
One Year Ago:
Posted in Baking, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: bananas, breakfast, flaxseed, Greek yogurt, healthy, oatmeal, pecans, Southampton, Tate's, Tate's Bake Shop, whole wheat
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We LOVE LOVE LOVE creamed spinach. I wish that I could honestly tell you that a lighter version of creamed greens was a match for the real deal. Several weeks ago, I modified a “light” version of creamed spinach by making it with kale. It was tasty….. BUT….. after indulging and making steakhouse creamed spinach, there really was no comparison. Adding shallots to the “light” version may make it a closer match. (Making it with spinach may help too!) I can’t indulge on creamed spinach as often as I would like so it is nice to have a lighter alternative.
Steakhouse Creamed Spinach
Recipe adapted from Food and Wine, contributed by Hugue Dufour
Yield: Serves 8
- 2 tablespoons unsalted butter, plus more for greasing
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds trimmed spinach (not baby spinach)
- 4 large shallots, finely chopped (1 cup)
- 1 cup dry white wine
- 2 cups heavy cream
- 1 teaspoon coarse salt
- Freshly ground pepper
- Preheat the oven to 425º. In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook the spinach over high heat, stirring occasionally, until wilted, about 7 minutes. Transfer the spinach to a strainer set over a large bowl to drain. Let the cooked spinach cool slightly, then squeeze out all of the excess water from the leaves.
- Wipe out the saucepan, then use it to melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Add the white wine and cook, stirring, until absorbed, about 3 minutes.
- Add the heavy cream and bring just to a boil. Simmer over moderate heat, stirring occasionally, until reduced by half, about 7 minutes. Stir in the salt and season lightly with pepper.
- Fold the spinach into the cream sauce and scrape the mixture into a buttered 1 1/2-quart baking dish. (I used 3 medium and 1 small ramekin) and bake the creamed spinach for about 15 minutes, until bubbling and the sauce is thickened. Let stand for 5 minutes before serving.
“Lighter” Creamed Kale
Recipe adapted from Martha Stewart Living
- 2 pounds fresh kale (or spinach), washed thoroughly
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Coarse salt and freshly ground black pepper
- 1 cup whole milk
- Cook greens in a large pot with 1/4 inch water until steam has collapsed leaves, 8 to 10 minutes. Drain, and squeeze out liquid. Coarsely chop.
- In a medium skillet over medium heat, melt butter. Whisk in flour, 1 teaspoon salt, and some pepper. Stir for 1 minute. Whisk in milk, and simmer until slightly thickened, about 1 minute. Fold in chopped spinach.
One Year Ago:
I used to worry about getting a rutabaga in my CSA box. I found this recipe for oven fries on my CSA website, Golden Earthworm Organic Farm. I cut the spices by half, used 2 small rutabaga and a sweet potato, and still found them to be slightly overpowering. Next time I would reduce the amount of spice mix or increase the amount of “fries.” Oven fries are a nice way to make a vegetable that the family isn’t welcoming with open arms more palatable!
- 1 large rutabaga cut into oven fry strips (I used 2 small rutabaga and 2 sweet potatoes)
- 1-2 T olive oil
- 1/2 teaspoon each: cinnamon, ground cumin, paprika, and coarse salt
- Mix the olive oil with the spices.
- Toss in the rutabaga (& sweet potato, if using) pieces and coat them in the mixture. Spread out on a cookie sheet.
- Roast at 400F, turning once, until they’re nicely browned, about 20 to 25 minutes (convection roast) and up to 45-60 mins.