• 3 1/2 C all-purpose flour
• 1 Tbs active dry yeast
• 1 1/2 C warm water*
• pinch of sugar
• 2 Tbs extra virgin olive oil
• 2 tsp salt
• 2 Tbs dried Italian herbs
• 3 sprigs fresh thyme
• 3 cherry tomatoes thinly sliced
• Cornmeal for dusting

Egg Roll Bowl

After much contemplation and a discussion with the fam we decided upon a pasta dish and a salad.  Our salad was a favorite, Tomato and Fresh Mozzarella Salad.


This couldn't be more simple.  Slice any kind of tomato from the garden and drizzle with red wine vinegar and kosher salt.  Slice fresh mozzarella and top tomatoes or layer around a plate.  Chiffonade basil and sprinkle over tomatoes and mozzarella and finish with a drizzle of olive oil and a little freshly ground pepper.  This dish I could eat as a meal in itself.  Chad and I absolutely love it!

The pasta dish was Broccoli and Bow Ties from The Barefoot Contessa.  It was a big hit, and I must say very easy and quick.  We will be incorporating this dish into our regular mix.


All in all Meatless Monday was a huge success!!!

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As my waistline continues to grow and little miss Burton takes up more room on the inside I am finding dinner to be more of a light meal or snack.  So, I have been working on healthy alternatives to grabbing a milkshake or small bowl of ice cream.  Chicken Caesar Salad is my latest creation and I know it's not really new, but it is my version and everyone loved it so much it's been requested to return and often for dinner.  I agree, it is yummy and took all of about 15 minutes to prepare.

Chicken Caesar Salad

Ingredients

For Salad:
1 rotisserie chicken sliced
2 bags romaine lettuce
1 day old baguette diced
2 Tbs Extra Virgin Olive Oil
1 Tbs Italian Seasoning
1/4 C Parmesan grated
1/2 lb. prosciutto cubed

For Dressing:
1 lemon zested and juiced
1/2 clove of garlic minced
1/4 C Extra Virgin Olive Oil
1 tsp Dijon mustard
2 tbs. Greek yogurt
1 anchovy fillet

Directions

Put all of the ingredients for dressing:  lemon zest, juice garlic, oil, mustard, yogurt and anchovy into the food processor and give it a good blitz.  If it's not creamy enough for your liking add a little more yogurt.  For a more traditional Caesar dressing replace the yogurt with an egg yolk.  Pregnant gals should avoid raw foods so yogurt works best in this case.  Place dressing in the bottom of a large salad bowl.
If your chicken isn't hot plop in it a frying pan and heat through.  Remove chicken from pan and add prosciutto cubes and cook until just crispy, remove from pan.  Toss the baguette cubes with olive oil and Italian seasoning.  Place cubes in frying pan and cook over med heat until crispy.  Empty bags of lettuce into a large salad bowl.  Top lettuce with chicken, prosciutto and homemade croutons.  Lastly, add Parmesan cheese and right before serving give it all a good toss to distribute the dressing.

Serves 6-8

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"From scratch? What do you mean from scratch?"  These were the words my darling 6 yr. old touted when I explained that, no we weren't making Mac 'n Cheese from the box.  Tonight, a weeknight, I was making pasta and cheese from scratch.  I say pasta and cheese because I rarely have macaroni and generally use whatever I can find in the pantry.  Tonight was orzo mixed with penne.  I heard multiple grumblings of, "it's not going to be the same." as he grated the cheeses.  My reply? "River, I certainly hope not!"  And afterward, he and the others agreed it was not the same, but better.  This is a relatively simple dish, homey and comforting.  Make your own twist, you can pretty much use any cheeses you wish.  Surprise your family tonight without using the stuff in the box :).

Three Cheese Pasta

Ingredients

Kosher salt
1 lb pasta of your choosing
1 qt milk
1 stick of unsalted butter
1/2 C all-purpose flour
6 oz Gruyere, grated (2 Cups)
8 oz White Cheddar, grated (2 Cups)
6 oz Chevre (goat cheese) broken up into chunks
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
5 small fresh tomatoes (thick sliced)
1 1/2 cups bread crumbs

Directions

Preheat the oven to 375 degrees F. 
Boil the water, add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Now you'll make a basic bechamel sauce.  Heat the milk in a small saucepan, taking care not to boil it. Melt 6 tablespoons of butter in a large pot and add the flour bit by bit whisking as you go-don't burn this roux. Cook over low heat for 2 minutes, again keep whisking. Continue whisking and add the hot milk in two batches cook for a minute or two more, until the sauce is  thickened and smooth. -No lumps!
Take the pan off the heat, and add the cheeses, 1 tablespoon salt, pepper, and nutmeg. Add the cooked pasta and stir to combine. Pour everything into a 3-quart baking dish.
Place the tomatoes on top of the pasta.  Melt the remaining 2 tablespoons of butter, and mix with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top.

Serves 8


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1 tablespoon olive oil

3 pounds stewing beef, such as lean rump pot roast, cut into 2-inch cubes, patted dry

1 carrot, thinly sliced crosswise

1 medium onion, sliced crosswise

Coarse salt and freshly ground pepper

2 tablespoons all-purpose flour

3 cups red wine, such as Chianti, Beaujolais, or Cotes du Rhone

3 cups homemade beef stock or canned low-sodium beef stock, plus 1/2 cup

1 tablespoon tomato paste

2 garlic, crushed

1/2 dried thyme, plus 1/4 teaspoon

1 dried bay leaf, crumbled, plus 1/2 bay leaf

4 sprigs fresh parsley, plus more for garnish

1 1/2 tablespoons unsalted butter, plus 2 tablespoons

1 1/2 tablespoons vegetable oil, plus 1 tablespoon

24 cipollini or pearl onions, soaked in warm water for 15 minutes, and peeled

1 pound white mushrooms, trimmed and quartered

Directions

1.Preheat oven to 450 degrees, with oven racks set in the middle and lower-third. In a small saucepan, bring 1 1/2 quarts water to a simmer; add bacon and rind, simmering for 10 minutes. Drain; dry bacon and pot. Reserve rind.

2.Heat olive oil in a Dutch-oven over medium heat. Add bacon; cook until lightly browned, 2 to 3 minutes. Using a slotted spoon, remove bacon; set aside.

3.Increase heat to medium-high; oil should be just below smoking point. Test by placing one piece of beef in pan; it should sizzle immediately. Add beef in small batches and cook until well-browned on all sides. Remove meat, and set aside with bacon.

4.Add carrots and sliced onions; cook until browned. Drain excess; discard.

5.Return beef and bacon to pot; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle in flour, tossing to coat. Transfer pot, uncovered, to middle of oven; bake for 4 minutes. Toss meat and vegetables; bake for 4 minutes more. Transfer pot to stove. Reduce heat to 325 degrees.

6.Over medium-low heat, stir in wine and enough stock to barely cover meat. Add tomato paste, garlic, 1/2 teaspoon thyme, 1 crumbled bay leaf, and bacon rind; bring to a simmer. Cover pot, and transfer to lower-third of oven. Bake, regulating heat so stew simmers, until meat is fork tender, 2 1/2 to 3 hours.

7.Meanwhile, make an herb sachet. In an 8-by-8-inch piece of cheesecloth, combine 4 sprigs parsley, 1/2 bay leaf, 1/4 teaspoon thyme, and tie using kitchen twine. Set aside.

8.In a medium skillet, combine 1 1/2 tablespoons butter and 1 1/2 tablespoons oil over medium-high heat. When butter is bubbling, add whole onions; saute until browned, about 10 minutes.

9.Add 1/2 cup stock to pan; season with salt and pepper, and add herb sachet. Simmer, covered, until onions are tender and liquid has evaporated, 40 to 50 minutes. Remove herb sachet, and discard. Set aside.

10.Wipe out skillet; place over high heat. Add 2 tablespoons butter and 1 tablespoon oil; butter will begin to foam. As foaming subsides, add mushrooms; saute, stirring often, until lightly browned. Remove from heat; set aside.

11.Pour stew into a sieve set over a large saucepan. Rinse out Dutch-oven. Return beef and bacon to pot; add cooked mushrooms and onions.

12.Skim fat from sauce. Over medium-low heat, bring sauce to a simmer, skimming off additional fat, 1 to 2 minutes. Sauce should be thick enough to lightly coat the back of a spoon. If too thin, bring to a boil and reduce to correct consistency. If too thick, add a few tablespoons of stock. Season with salt and pepper. Pour sauce over meat and vegetables.

13.Bring pot to a simmer, covered, over medium heat, basting meat and vegetables with sauce, 2 to 3 minutes. Garnish with parsley; serve immediately.

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© John Kernick

Kudos to Food and Wine for publishing this quick and easy pasta recipe for Orecchiette with Greens, Mozzarella and Chickpeas.  I made it last weekend for the fam, doubling it and there wasn't a bit left for leftovers.  Hence, I am suggesting you try it this weeked.  I did substitute canned diced tomatoes instead of the grape tomatoes listed and it worked perfectly and more cost effective.  I also couldn't find swiss chard at the market, so I used beet greens and I think they worked even better.  Here's a tip:  you can fry the chickpeas anytime for a quick and easy snack!
We have a busy weekend planned; 4 soccer games-the last of the season, watching and listening to General Conference, watching the Purdue vs. Notre Dame football game (BOILER UP!), painting the stairs and putting away the summer clothes until next year.  I also see buttermilk biscuits and sausage gravy in our future for breakfast at least one morning.  Mmmm, I'm making myself hungry now. 
Whatever you do, have a wonderful weekend and share it with those you love.

 

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I feel as if I have discovered gold in my backyard.  After reading a few raving reviews for Saffron Cafe, I decided to invite a few friends to a 'gals night out' and see if there was any truth to the accolades.  We made reservations (definitely recommended) for a Friday night and made the short drive into downtown Indianapolis.
 

4 boneless trimmed pork chops
2 eggs
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 1/2 cup Italian bread crumbs
1/4 C freshly grated Parmesan
1 C Veg Oil

Directions

Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin pound them until the chop is half as thick.
Beat the egg and combine with mustard, oregano, and salt and pepper. On a large plate combine the breadcrumbs with the Parmesan.
Dip the chops into the egg mixture, coating both sides. Using your opposite hand dip the egg coated chops into the bread crumbs, covering them evenly. Place the chops on a plate single layer to set up for a bit. (This is important as if they don't set, the batter peels from the chops upon cooking) When the oil is hot in the pan and glistening, cook the chops until they are a nicely browned about 5 minutes per side, dependant upon thickness.
Don't crowd the pan or the chops will steam and not fry.  Place finished chops on paper towel lined plate to rest.

Spinach Salad with Garlic, Tomato Vinaigrette:

Ingredients

3 medium tomatoes
1/2 clove garlic, grated
2 Tbs extra virgin olive oil
1 Tbs lemon juice
1/2 tsp grainy mustard
1 bag baby spinach leaves
Salt and pepper

Directions

For the salad, quarter the tomatoes and remove the seeds (do not discard), dice the tomatoes and mash up the seeds and inner pulp.  Combine both the diced tomato and pulp, grated garlic, extra virgin olive oil, and lemon juice in a bowl and season well with salt and pepper.
Toss the spinach in the tomato mixture until well coated. Serve immediately. Tweet

For at least 3 out of the 5 nights during the work week I wonder, "What am I going to make for dinner?"  or better yet, "What do I have time to make for dinner?"  Last week however, I planned ahead at least one day and marinated a pork loin, which I had cut into chunks for a quick stir fry the following night.  I have to give kudos to a dear friend, Touch, who over the years has introduced me to the simplistic, but wonderful world of Asian cooking, specifically Cambodian.  We have shared ideas and recipes and she never fails to impress me with flavorful, delicious meals.  This recipe is in honor of her for teaching me how to create a healthy, quick and tasty dinner that the whole family loves.  This is my no fail version of stir fry I have composed and even the pickiest of eaters ask for seconds.  The vegetables can be changed to suit your taste as can the meat or tofu, whatever!


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I know this post is a bit belated, but the holidays had me hustling and bustling around.  Now that I have had time to slow down and go on with sharing the delicious recipes we used for Christmas.  This year I had an urge to connect with my ancestral roots.  Both Chad and I have branches of our family tree in Britian, so I decided to do some research and have a traditional English Christmas Eve dinner complete with Christmas Crackers (little party poppers that you let off before dessert.  It is traditional for goose to be served, however due to the lack of a fresh goose, I went with duck, close enough.  We also had roasted tenderloin with blue cheese cream sauce as a main protein as well.  We started off with appetizers of sardines with mustard and crackers, pickles, pickled onions, and a cheese board of English White Cheddar and Cotswold with green onion and chive, and to top it off a crudite of raw veg with sour cream dipping sauce.  Luckily I have always had my children try a small taste of anything before they decide whether or not they "like" it.  The sardines were a hit!  My sister, who said, "normally I don't like sardines." couldn't stop noshing on them.  We had sides of roasted potatoes, roasted brussel sprouts with balsamic vinegar, and even though not an English creation we couldn't leave out the beloved green been casserole.  I have included a couple of the recipes and hopefully you'll try them, because they are delicous and can be used for any occasion a weekend dinner.  Invite a couple friends, put everything together and Bob's your uncle!

Roast Christmas Duck (adapted from Jamie Oliver)

Ingredients

2 red onions, peeled and halved
4 sticks of celery, trimmed and halved
3 carrots, peeled and halved
1 bulb garlic,  papery layers removed and sliced in half
few sprigs of rosemary
1 5-6 lb duck with 1lb with giblets, at room temperature
For Pan Gravy

3 Tablespoons plain flour
1¾ pints chicken stock



Isabella gives the duck its 5 spice massage

 Lightly oil the duck with olive oil. Rub the five-spice over the bird. Stuff the pierced clementines into the cavity.
Under the wing, on both sides, pierce fat pockets with knife to allow fat to render. Also stab the fatty parts on the back of the bird - the fat will render out and make everything delicious.
Place the duck on top of the vegetables and giblets.
Put the duck into the pre-heated oven and after 20 min turn the oven down to 375.
The cooking time depends on whether your bird is at room temperature or not and also on the size and type of oven you've got and the quality of the bird. As a guide, give your birds about to 35-40 minutes oven time per lb. So for the this size bird, about 3-3.5 hours should suffice.
After 35 minutes in the oven, wrap the legs in a single layer of tinfoil. This will protect the legs from getting dry and burnt.
When the cooking time is up, carefully lift the bird out of the tray and rest it on a board, loosely covered with tinfoil, for 20 minutes. While your bird is resting, skim most of the fat off the liquid left in the roasting tray, I like to pour it into a separating pitcher and then pour the separated stock back into the pan, but spooning it off works also.  Now whisk in the flour.
Put the tray on the heat, and keep stirring - the flour will thicken the liquid. Add the stock, then pour the gravy and the caramelized veg into a saucepan.
Scrape all the sticky bits off the bottom of the tray and add to the pan. Simmer the gravy gently for about 15 to 20 minutes, then strain into a clean saucepan and keep warm. Remember to skim any fat off the top before serving.


The Best Roasted Potatoes




Ingredients

River and Isabella peel potatoes-The actually fight over this job!


Roasted Brussel Sprouts












Ingredients

Stalk of brussel sprouts
olive oil
balsamic vinegar
salt and freshly ground pepper



Logan removes and scores brussel sprouts

Pre-heat oven to 400.  Place a pot of water on stove and bring to a boil.  Remove sprouts from the stalk, rinse and mark an X on each stem base.  Place sprouts into boiling water and parboil for 1-2 minutes.  Drain in a colander.  Pour dry sprouts in a roasting pan and drizzle with olive oil and balsamic vinegar, and sprinkle with salt and freshly ground pepper.  Place in oven and roast for 30-35 minutes occasionally tossing in the juices until they are brown on the outside and tender inside. You may not have enjoyed brussel sprouts in the past, but these are delicious.