Monday, March 31, 2014

Orecchiette with broccoli rabe

Martha Stewart has about a million recipes for pasta with broccoli rabe.  Well, maybe not a million, but an awful lot.  Here's one we really liked; even though it doesn't have the usual sausage in it, it's still got a real umami kick thanks to a couple of anchovy fillets.  Orecchiette with Broccoli Rabe and Tomatoes

My major change was to use dried orecchiette.  I don't really know what universe Martha lives in, but in my universe, I'm lucky to find orecchiette in any form, forget fresh.  I boiled the pasta and added the broccoli rabe for the last 3 minutes.

Friday, March 28, 2014

Wednesday, March 26, 2014

Pasta alla Norcina

Can you ever have too many wonderful pasta recipes?  Doubtful!  Recently, I made Pasta alla Norcina for just my sweetie and me, which means that I cut the recipe I was following in half.  It turned out to be amazing, and so I really want to share it with you.  Of course, as usual, Cook's Illustrated will not let you see the recipe on their site.  However, I found someone else who has posted it, so now I can just send you there instead!

This fabulous recipe includes "making" your own pork sausage.  More like "assembling" it, to be honest, but that's just fine with me, because that means we can have this even on a weeknight!

Monday, March 24, 2014

Quinoa pilaf

I learned something about cooking quinoa that rocked me back on my heels...I, along with most everyone else, have been adding way too much water to the delicious little seeds, turning them into the mush that no one likes!  According to Cook's Illustrated, the secret is to toast the quinoa first in a dry pan, set it aside while you saute up your onions and whatever, and then add the toasted quinoa back with only a little bit more water than seeds.  For example, they suggest 1 1/2 c quinoa to 1 3/4 c water.  Simmer on low for about 20 minutes, stirring only once.  Remove the pan and let it sit for 10 minutes before fluffing, adding herbs and other flavorings, and serving.  This was THE BEST quinoa we've ever had.  Period.

Monday, March 10, 2014

Shallot soup with Gruyere cheese

I love French onion soup, but if you can believe it, I think this version is even better!

Shallot Soup with Gruyere Cheese

2 1/2 lbs shallots
4 T butter
1 c white wine
10 black peppercorns
1 bay leaf
8 c broth, half beef and half chicken
Salt (optional)
Handful of small croutons for each bowl
Grated Gruyere cheese for each bowl

Blanch the shallots briefly to allow the skins to slip off easily.  Slice into 1/4 inch rounds.  Heat the butter in a Dutch oven and saute the shallots for about 30 minutes until really tender.  Add the wine and cook until almost completely evaporated.  Add the peppercorns, bay leaf, and broth and bring to a boil.  Reduce heat and simmer for about 30 minutes until broth is reduced a bit.  Season with salt if desired.

Spoon soup into bowls and top with small croutons and grated cheese.  Put under the broiler until cheese is melted and beginning to brown.  Serve immediately.  

Friday, March 7, 2014

Wednesday, March 5, 2014

Hamantaschen with chocolate

Why did I never think of this before?  The centers of the hamantaschen are the perfect size for Hershey's kisses.  I believe that means something...

My recipe is at the link above.

Monday, March 3, 2014

Quesadilla broccoli pie

It seems that we've started to trend towards quesadilla pies and away from quiches in our family.  Not sure why...

Quesadilla Broccoli Pie

Extra large flour tortilla
Cooking spray
3 slices of bacon
2 c fresh broccoli, chopped and steamed soft
Onion, chopped

1 c shredded Swiss cheese
1/2 c flour
1/2 t baking powder
1/2 c milk
1 egg
1/4 c grated Parmesan cheese

Spray 10 inch deep dish pie pan and press tortilla into it. Lightly spray the tortilla.

In a large skillet, cook the bacon until crisp. Drain most of grease and set bacon aside. Saute onions and steamed broccoli in skillet until softened.

Scrape vegetable mixture into the prepared tortilla. Add the Swiss cheese, spreading evenly.  In a small bowl, mix the flour through the Parmesan cheese well and pour over the tortilla. Top with the crumbled bacon. Cook at 450 for about 20 minutes.

Quesadilla Chicken Pie
Quesadilla Mango and Chicken Pie