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Saturday, December 17, 2011
Thursday, October 6, 2011
White Bean and Sausage Stew
I acquired the taste for Ceci beans late in life. My family cooked with them all of the time and they are a staple in most Mediterranean diets. I hated them as a kid, now I love them. And as an interesting historical side note Ceci beans are associated with Venus because they were known to make men and women more virile.
This dish is a wonderful one-pot meal similar to a Cassoulet but with an Italian spin on it. Please, please use dried and soaked Ceci (garbanzo beans) and not canned. The taste and texture difference is measurable. With that said although the preparation is easy you do have to think ahead and get those beans soaking the night before.
16 oz. Ceci (Garbanzo Beans) soaked overnight
1 lb Bulk Sweet or Hot Italian Sausage or I used Chicken Artichoke and Smoked Mozzarella Sausage links
½ large yellow onion diced
2 celery sticks (with greens) diced
2 carrots diced
3 cloves garlic smashed
3 anchovy filets
1 cup white wine
1 can diced tomatoes
1 cup chicken broth
1 bay leaf
Tsp oregano
½ tsp crushed red pepper
Salt and pepper to taste
½ Cup Grated Parmigiano Reggiano
1. In a Dutch Oven, brown sausage in a Tbsp. of olive oil, remove and set aside (if using links slice into ¼ inch thick slices)
2. Sauté garlic until singing and remove. Add anchovies and smash with the back of a spoon (this is optional but anchovies have become my favorite ingredient for adding a complex salty flavor).
3. Add onion, celery, and carrot, season with salt and sauté until soft about 5-7 minutes.
4. Add garbanzo beans, a little more salt, and mix with vegetables.
5. Deglaze the pan with wine and scrape up the browned bits from the bottom of the pan.
6. Add sausage, tomatoes, chicken broth, bay leaf and spices and bring to boil. Lower heat and simmer covered 15-20 minutes.
7. Serve with grated parmesan.
This dish is a wonderful one-pot meal similar to a Cassoulet but with an Italian spin on it. Please, please use dried and soaked Ceci (garbanzo beans) and not canned. The taste and texture difference is measurable. With that said although the preparation is easy you do have to think ahead and get those beans soaking the night before.
16 oz. Ceci (Garbanzo Beans) soaked overnight
1 lb Bulk Sweet or Hot Italian Sausage or I used Chicken Artichoke and Smoked Mozzarella Sausage links
½ large yellow onion diced
2 celery sticks (with greens) diced
2 carrots diced
3 cloves garlic smashed
3 anchovy filets
1 cup white wine
1 can diced tomatoes
1 cup chicken broth
1 bay leaf
Tsp oregano
½ tsp crushed red pepper
Salt and pepper to taste
½ Cup Grated Parmigiano Reggiano
1. In a Dutch Oven, brown sausage in a Tbsp. of olive oil, remove and set aside (if using links slice into ¼ inch thick slices)
2. Sauté garlic until singing and remove. Add anchovies and smash with the back of a spoon (this is optional but anchovies have become my favorite ingredient for adding a complex salty flavor).
3. Add onion, celery, and carrot, season with salt and sauté until soft about 5-7 minutes.
4. Add garbanzo beans, a little more salt, and mix with vegetables.
5. Deglaze the pan with wine and scrape up the browned bits from the bottom of the pan.
6. Add sausage, tomatoes, chicken broth, bay leaf and spices and bring to boil. Lower heat and simmer covered 15-20 minutes.
7. Serve with grated parmesan.
Wednesday, August 3, 2011
Garden to Table: Sausage and Orzo Stuffed Peppers
It may seem as though I have not cooked since June 21st; but in fact I have. Albeit, not much; we are definitely more winter people in this house but now that the harvest is coming in I am getting some inspiration. Thank you to Giada for giving me some ideas for stuffing peppers, this one is not your traditional ground beef, tomato, and rice stuffed pepper.
I have also been trying really hard to cook out of my pantry/garden rather than making this elaborate shopping list when I already HAVE SO MUCH FOOD IN MY HOUSE!
So I pulled some peppers and basil from the garden, and I had some sausage defrosted that I needed to use and came up with some sausage and orzo stuffed peppers.Here goes:\
5-6 Bell Peppers- Any color you like
1/2 LB. Sweet or Hot Bulk Italian Sausage (ok I used a lb. because that is what I had to cook and had way too much)
8 oz. Orzo (for gluten free a wild rice would be
nice)\
4 cups chicken broth
14.5 can tomatoes (san marzano are preferable but you will need to break them up)
2 Tbsp. Basil chiffonade
3 cloves garlic minced
1/4 cup white wine
1 Tbsp. Olive Oil
Salt and Pepper to taste
1/4 cup grated pecorino romano cheese
1.) Preheat oven to 400, remove tops of peppers and remove seeds.
2.) Heat the olive oil in a saute pan, add bulk sausage and brown.
2.Meanwhile bring chicken broth to a boil. Add orzo and only cook for 1/2 the time the package suggests. Drain, reserving the chicken broth.
3.) Add garlic to the sausage that is browning, add tomatoes and the basil, wine, salt and pepper and allow to reduce.
4.) Add orzo and cheese to the sausage mixture.
5.) Fill the peppers with the stuffing mixture. In a baking pan, add chicken broth to about 1/4 inch, cover with foil and bake for 45 minutes. Remove foil and bake off another 10 minutes.
Wha-la beautiful stuffed peppers. Serve alone or with a nice crusty foccacia.
Tuesday, June 21, 2011
Garlic Chive Papperdelle Primavera
So I guess I am having a love affair with Papperadelle’s Pastas this week. This is a nice way to use the bounty of the harvest at the farmer’s market, and a perfect Summer Solstice Dish!
¼ lb. Pancetta diced
4 cloves garlic smashed
½ onion sliced
1 red or yellow pepper diced
1 zucchini diced
½ lb baby Portabello mushrooms sliced
2 TBSP Olive Oil
1 or 2 TBSP Sun-dried Tomatoes packed in oil
1 container Boursin Chive and Herb Cheese
1 LB Papperadelle’s Garlic and Chive Pasta (or papperdelle of your choice)
½ Cup White Wine
½-1 Cup Chicken Broth
Salt, Pepper, Oregano to taste
1.) Brown pancetta in 1 TBSP Olive Oil until crisp and remove. Set Aside
2.) Saute garlic until singing and remove. Set Aside
3.) Saute onions and peppers (on medium) about 5 minutes until onions are close to translucent.
4.) Add mushrooms, zucchini and sun-dried tomatoes. Season with salt, pepper and oregano and sauté another 5 minutes.
5.) Add white wine and reduce until wine and vegetables have begun to carmelize together.
6.) Add chicken broth and garlic back to pan, stir, turn heat to low and cover simmering while the pasta cooks.
7.) Meanwhile boil water for pasta and cook according to package directions. In the last five minutes add the Boursin to the veggies and allow to cook down.
8.) Toss the pasta with the veggies and the pancetta and serve.
Thursday, June 2, 2011
Sunday in the Cucina- Linguica with Clams and Mussels
Once upon a time, I fell in love with Portuguese food. Not with the Portuguese guy who I was dating; but with his family who introduced me to the food in the Ironbound section of Newark, NJ. A little gem I never knew existed. A place where I experienced Mariscadas Verde, Linguica with Clams, Monkfish, and a roast chicken his mom made every Sunday that I cannot hope to duplicate.
Then 15 years ago I moved to Colorado and met the man I would spend my life with….but they have a penchant for Mexican food here…not Portuguese, Spanish or South American. Lo and behold about two years ago I was walking through Whole Foods and what do my eyes lay upon…LINGUICA!!! Oh I almost peed my pants and bought 5 lbs. on the spot. (Keep in mind they do not always have it in the case but if you call ahead they will always make it for you to pick up). So I set about teaching myself to make some dishes using this delectable sausage…smoky and full of paprika and dreamy. (You can also use Chorizo as a replacement but I don’t think it even touches the flavor of Linguica)
Some notes: Traditionally this dish is just Linguica and Clams and that is how I normally make it. But today I could only get about a pound of Manila Clams so I augmented with mussels. You can use Littleneck Clams as well but I prefer the Manila because they are smaller and sweeter. Also, this dish is normally served over risotto or paella rice but I got my hands on some Papperedelle’s Saffron Trenette and what could possible go better with this dish than a saffron infused pasta? Papperedelle’s Pasta Company has some of the best dried and fresh pasta available in the Denver area and is normally available at the Farmer’s Markets. I can do a whole post on all of their pastas and how awesome I think they are…and they have been adding many Gluten-free varieties.
There is also another choice you have. Do you want the labor to be in the cooking or in the eating? For me personally I like to spend the extra effort in the cooking rather than having to pull my clams and mussels out of their shells while I am trying to dig into a dish of yumminess. So, you can either steam your clams and mussels separately (reserving the liquid) and then removing the meat to add the last 30 seconds of cooking…or you can cook the dish and add the shellfish in during the last five minutes of cooking and serve the clams and mussels in the shell (which is a prettier presentation but I am all about the eating.)My directions will be for steaming ahead of time, if you choose to keep the mollusks in shell then add them in the last five minutes after the Linguica and veggies have been cooked.
Ingredients:
2 lbs. Manila or Littleneck Clams
1 lb. Linguica Sausage
4 Cloves garlic smashed
½ Yellow Onion diced
1 red or yellow pepper diced
2 14 oz. cans Diced Tomatoes
1 ½ Cups White Wine Divided
Pinch Red Pepper Flakes
½ C Clam Juice Divided
Pinch Saffron
2 Tsp. Smoked Paprika
Tsp. Oregano
Salt and Pepper to taste
1 TBS Olive Oil
Prep Work Shellfish: Rinse Clams and Mussels with cold water. Pull beards out of mussels. Put in an ice bath with heavy salt and a TBS of corn starch and let rest in the fridge for 60 minutes and then rinse again. To steam the shellfish put 2 smashed cloves of garlic, a pinch of red pepper flakes, ¼ cup of clam juice, ¼ cup of white wine, and ¼ cup of chicken broth in a stock pot, add the shellfish and cover with water if needed. Turn stove to high and cover for five minutes until all the shells are open (discard any that are not). Drain (reserving cooking liquid and let cool). Put liquid back on the stove and reduce by ½. When cool remove clams and mussels from shells and reserve.
Meanwhile: Take pinch of saffron (I like much more than a pinch but it’s expensive) and add it to a ¼ cup of white wine to steep for 15-20 minutes to release flavors.
Also, brown the Linguica in a TBS of Olive Oil, let cool and then slice into ¼ inch thick slices.
Preparation:
1. Sauté 2 smashed garlic cloves(in a Dutch Oven) in 1 TSP Olive Oil until singing and then remove (reserve).
2. Add Onions and Peppers with a little Salt and Pepper for taste and soften (about 5 minutes).
3. Add Linguica and brown for about 4-5 minutes.
4. Add saffron and wine broth and stir for about 2 minutes.
5. Add tomatoes (add garlic back in) and remaining wine and ½ cup chicken broth plus reserved liquid from steaming the shellfish plus the salt, pepper, oregano, and smoked paprika, cover and simmer 30 minutes.
6. Meanwhile boil water for pasta (fill the pot with water and another ¼ cup clam juice) salt the water and cook the pasta (whatever you choose according to package directions) .
7. While pasta is cooking add the clams and mussels to the broth for 2-3 minutes to heat through. Add pasta to the Linguica and Clams and toss with a drizzle of olive oil and a finishing salt (I like Black Diamond) and serve.
Then 15 years ago I moved to Colorado and met the man I would spend my life with….but they have a penchant for Mexican food here…not Portuguese, Spanish or South American. Lo and behold about two years ago I was walking through Whole Foods and what do my eyes lay upon…LINGUICA!!! Oh I almost peed my pants and bought 5 lbs. on the spot. (Keep in mind they do not always have it in the case but if you call ahead they will always make it for you to pick up). So I set about teaching myself to make some dishes using this delectable sausage…smoky and full of paprika and dreamy. (You can also use Chorizo as a replacement but I don’t think it even touches the flavor of Linguica)
Some notes: Traditionally this dish is just Linguica and Clams and that is how I normally make it. But today I could only get about a pound of Manila Clams so I augmented with mussels. You can use Littleneck Clams as well but I prefer the Manila because they are smaller and sweeter. Also, this dish is normally served over risotto or paella rice but I got my hands on some Papperedelle’s Saffron Trenette and what could possible go better with this dish than a saffron infused pasta? Papperedelle’s Pasta Company has some of the best dried and fresh pasta available in the Denver area and is normally available at the Farmer’s Markets. I can do a whole post on all of their pastas and how awesome I think they are…and they have been adding many Gluten-free varieties.
There is also another choice you have. Do you want the labor to be in the cooking or in the eating? For me personally I like to spend the extra effort in the cooking rather than having to pull my clams and mussels out of their shells while I am trying to dig into a dish of yumminess. So, you can either steam your clams and mussels separately (reserving the liquid) and then removing the meat to add the last 30 seconds of cooking…or you can cook the dish and add the shellfish in during the last five minutes of cooking and serve the clams and mussels in the shell (which is a prettier presentation but I am all about the eating.)My directions will be for steaming ahead of time, if you choose to keep the mollusks in shell then add them in the last five minutes after the Linguica and veggies have been cooked.
Ingredients:
2 lbs. Manila or Littleneck Clams
1 lb. Linguica Sausage
4 Cloves garlic smashed
½ Yellow Onion diced
1 red or yellow pepper diced
2 14 oz. cans Diced Tomatoes
1 ½ Cups White Wine Divided
Pinch Red Pepper Flakes
½ C Clam Juice Divided
Pinch Saffron
2 Tsp. Smoked Paprika
Tsp. Oregano
Salt and Pepper to taste
1 TBS Olive Oil
Prep Work Shellfish: Rinse Clams and Mussels with cold water. Pull beards out of mussels. Put in an ice bath with heavy salt and a TBS of corn starch and let rest in the fridge for 60 minutes and then rinse again. To steam the shellfish put 2 smashed cloves of garlic, a pinch of red pepper flakes, ¼ cup of clam juice, ¼ cup of white wine, and ¼ cup of chicken broth in a stock pot, add the shellfish and cover with water if needed. Turn stove to high and cover for five minutes until all the shells are open (discard any that are not). Drain (reserving cooking liquid and let cool). Put liquid back on the stove and reduce by ½. When cool remove clams and mussels from shells and reserve.
Also, brown the Linguica in a TBS of Olive Oil, let cool and then slice into ¼ inch thick slices.
Preparation:
1. Sauté 2 smashed garlic cloves(in a Dutch Oven) in 1 TSP Olive Oil until singing and then remove (reserve).
2. Add Onions and Peppers with a little Salt and Pepper for taste and soften (about 5 minutes).
3. Add Linguica and brown for about 4-5 minutes.
4. Add saffron and wine broth and stir for about 2 minutes.
5. Add tomatoes (add garlic back in) and remaining wine and ½ cup chicken broth plus reserved liquid from steaming the shellfish plus the salt, pepper, oregano, and smoked paprika, cover and simmer 30 minutes.
Wednesday, May 11, 2011
Review: Delivered Dish Denver
I love to cook, I think that’s obvious. But there are times my family gets busy; dancing, sports and life in general and there are just not enough hours in the day. And I LOATH fast food; my favorite pizza joint (I am a pizza snob) does not deliver. Enter Delivered Dish Denver and problem solved.
Delivered Dish Denver is a new restaurant delivery service with over 90 real restaurants in the Denver Metro Area (they have service in Portland and San Diego as well) and they are adding more restaurants every day. Their service is convenient and the delivery fee is reasonably priced.
Ordering is simple, just head to their website, enter your zip code, and choose from several restaurants in your area. We ordered from BJ’s Brewhouse in Aurora, and our food arrived on time and was still hot. We thoroughly enjoyed the rack of ribs, French dip sandwiches and salads we ordered. I have used other delivery services in the past, and stopped because the food would always arrive cold, French fries soggy, and incorrect orders. Not the case with Delivered Denver Dish and BJ’s. The other thing that separates Delivered Dish Denver from their competitors is that you can order lunch, and even breakfast from certain restaurants, as well as, catering. Other services like this often do not start delivering until 5 or 6 PM.
We were very happy with our experience and the food and our family will definitely be using this service on busy nights.
You can also “like” Delivered Dish Denver on Facebook and Follow them on Twitter.
Disclaimer: Delivered Dish Denver provided us with a complimentary meal for purposes of this review.
Delivered Dish Denver is a new restaurant delivery service with over 90 real restaurants in the Denver Metro Area (they have service in Portland and San Diego as well) and they are adding more restaurants every day. Their service is convenient and the delivery fee is reasonably priced.
Ordering is simple, just head to their website, enter your zip code, and choose from several restaurants in your area. We ordered from BJ’s Brewhouse in Aurora, and our food arrived on time and was still hot. We thoroughly enjoyed the rack of ribs, French dip sandwiches and salads we ordered. I have used other delivery services in the past, and stopped because the food would always arrive cold, French fries soggy, and incorrect orders. Not the case with Delivered Denver Dish and BJ’s. The other thing that separates Delivered Dish Denver from their competitors is that you can order lunch, and even breakfast from certain restaurants, as well as, catering. Other services like this often do not start delivering until 5 or 6 PM.
We were very happy with our experience and the food and our family will definitely be using this service on busy nights.
You can also “like” Delivered Dish Denver on Facebook and Follow them on Twitter.
Disclaimer: Delivered Dish Denver provided us with a complimentary meal for purposes of this review.
Friday, April 15, 2011
Book Review:Blood Bones & Butter by Gabrielle Hamilton
But I resonated so deeply with her story. Starting with growing up in the Lambertville/New Hope area. I grew up in NJ but it wasn’t until my my moved to that area that I found New Hope and it’s one of my favorite places. When she was describing her house and the food I was taken back to a short period of my life where I lived on a lot of acreage.
I expected the book to be about cooking, but really very little of it was. It was more raw and edgy than that; it was about her life and how being a chef is a part of that. And of course, Gabrielle’s love for food.
There were a few pieces of her life that I wish she delved into a little more; such as how and why her mom left…..and how they became estranged. Also, how she went from being a lesbian to marrying an Italian man and having two children. (Never really loving each other so I can only assume she just wanted kids.) I can see why she wanted so badly to be a part of an Italian family and be infused into their culture for 3 weeks of the year. I might marry someone for that reason myself.
I loved the pieces about her starting and running Prune her NYC restaurant; especially late in her pregnancy. And I love her perspective on being called one of the “best female chefs” as opposed to being called one of the “best chefs”. Her account of restaurant cooking proves it takes someone tough as nails and who can live on little sleep to do it.
I highly recommend reading this book! Particularly if you are considering going into the restaurant business. It is a very real account of the day to day life of a chef/owner.
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