I Don't Like Fish...

But this dish was incredible!  I've been in a bit of a slump lately with my cooking, but have finally started to come out of it... I've been re-reading some of my favorite cookbooks, have purchased a couple of new ones, have been taking note of recipes I've never tried, and have been playing with some different ingredients and flavor profiles.

I made this Mustard Roasted Fish from Ina's "Back to Basics" earlier this week.  Creme fraiche, dijon mustard, whole grain mustard, chopped shallots, capers, salt and pepper, combined then spread over the fish (Ina called for red snapper but Whole Foods had none and the fish guys recommended the white, flaky Rock Fish that I used instead).  Baked for 10 minutes in a 425 oven, served with sauteed haricots verts (French green beans!), and brown rice, this dish was delicious that evening and the next day for lunch.  My only complaint is to the fish monger at Whole Foods for not doing the best job of de-boning the fish... I don't like having to search for elusive bones in every bite... kind of takes the enjoyment out of the meal!

The Fig Sauce

Several friends tonight raved about the Fig Sauce which accompanied our pork loin, so here is the recipe, from Giada de Laurentiis' "Everyday Italian."

2.5 C Port
1.25 C Chicken broth
8 Dried black mission figs, coarsely chopped
2 sprigs of fresh rosemary
2 cinnamon sticks
1 T honey
2 T unsalted butter cut into pieces
.25 t salt
.25 t freshly ground pepper

In a medium sized, heavy bottomed sauce pan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey.  Boil over medium-high heat until reduced by half, about 30 min.  Discard the rosemary sprigs and cinnamon sticks (some rosemary leaves will remain in the port mixture).  Transfer the port mixture to a blender and puree until smooth.  Blend in the butter, salt, and pepper.  (Sauce can be made 1 day ahead.  Cover and refrigerate.  Warm over medium heat before using.)

Enjoy!

If you can read...

then you can cook.  At least, that's what my mom always told me.  As a result, I've never been intimidated by a recipe, or afraid to try something new in the kitchen.  Gaining that mindset is one of the best things that could've happened for me growing up; I love to read cookbooks, try new recipes, cook special meals for my husband, and have dinner parties and events for my friends.

I'll start posting recipes that I've cooked, give a little review of the result, and try to show a picture of the meal as well.  Sadly, my pictures of my food never look as great as the meal does in "real life."  Ah well... you'll get the idea, and hopefully forgive my novice photography skills!  (Perhaps I should next read a book on photography...)

This is orechiette with broccoli rabe and spicy sausage.  It's featured in Giada de Laurentiis' "Everyday Italian" cookbook, and was pretty tasty!  I used a mild Italian sausage; I wish that I had used one with a bit more heat, because against the starch of the pasta and broccoli the mild sausage flavor got lost.  It's a meal that I would repeat, however.  Served with a nice green salad with a sweet vinaigrette and some crusty bread - great dinner!
 

"Orechiette with Spicy Sausage and Broccoli Rabe"
Salt
2 bunches of broccoli rabe
12 oz. orechiette pasta, or other small shaped pasta
3 T olive oil
1 lb spicy pork sausage, casings removed
3 garlic cloves, minced
pinch of dried crushed red pepper flakes
1/4 C freshly grated parmesan cheese
1/2 t freshly ground black pepper

In a pot of salted, boiling water, cook the broccoli rabe until crisp tender (about 1 min).  Strain the broccoli, reserving all cooking liquid.  Return to boil and cook the pasta to al dente, about 8 minutes.  Drain pasta, and reserve one cup of cooking liquid.

In a large heavy skillet, heat oil over med-low flame.  Add sausage, break up, and cook until brown, about 8 minutes.  Add garlic and red pepper flakes and saute until fragrant.  Add broccoli rabe and toss to coat.  Add the pasta and enough of the reserved cooking liquid, 1/4 cup/time to moisten.  Stir in the parmesan cheese, salt and pepper to taste.  (This yields about 4 main course servings.)

Nearly Perfect Chicken Sandwich

I have to share this sandwich with you! I made it for Burr today at lunchtime, and it was sooooo good! It's not from a book, it's just from my head... here goes!

Pour olive oil on a boneless, skinless chicken breast and salt and pepper both sides.
Grill the chicken breast.
Saute thinly sliced onions with olive oil, salt and pepper until golden and gently carmelized.
Cook two slices of bacon.
Slice and toast a Kaiser roll (I did this on the grill pan with the chicken so the inside got toasty but the outside was still soft.).
Assemble the sandwich by first cutting chicken to the size of the bun. Top chicken with a slice of muenster cheese and put sauteed onions on top. On the bottom of the bun, put the bacon (break it in half and lay on the the bun), on the top part, generously spread Major Grey's Chutney. Put the chicken in between the two pieces of bread and ENJOY!

We had ours with ceasar salad and kettle cooked potato chips. It was a fantastic meal!

In case you're wondering why I made such a heavy lunch, it's because Burr and I are like ships in the night right now... just passing in coming and going from the house! So, we're making an effort to have lunch together a couple of times a week to get in some quality time that we wouldn't otherwise have! I really like having my big meal in the middle of the day... and I LOVE getting to see Burr!

OK, try the sandwich this weekend (if you're NOT a vegetarian... if you are... sorry!), and let me know what you think!

rmf

My Favorite Banana Bread

This is my favorite Banana Bread recipe. I usually enhance it with a handful of chocolate chips or dried berries and nuts. It's not a healthy recipe, but it's GOOD! What's your favorite banana bread?

3 large, ripe bananas
1 C sugar
1 egg
4 T butter, melted and cooled
1 1/2 C all-purpose flour
1 t salt
1 t baking soda

Preheat oven to 325. Mash bananas. Beat in sugar, egg, then butter. Add flour, salt, and baking soda. Beat just until flour is moist. Pour into pan and bake 55-60 minutes.

Enjoy!
rmf

For Kristy

Watermelon Margaritas!

These were a hit at our Derby/Cinqo de Mayo party last year. Here is the recipe.

4 C seeded, chopped watermelon; freeze for at least four hours
1/2 C tequila (or more to taste : ))
1/4 C sugar
1 Tbsp lime zest
1/4 C lime juice (about four limes)
2 Tbsp fresh mint

Process in blender until slushy/smooth.

SOOOOO yummy!!

I have yet to see a watermelon out here, although I did see a watermelon plant at the Monkey Man store today. Anyone know how big the pot would need to be to grow a watermelon?

Enjoy this summer libation!

rmf

Cornbread Salad

Here is the recipe for the cornbread salad I made for the Beach Bash last weekend.
It yields a huge amount even without tripling it like I did! Prepare to feed at least twelve people off of this.

6 oz. pkg Mexican Cornbread
1 oz. pkg Ranch dressing mix
8 oz. sour cream
1 C mayonaise
16 oz. can Pinto Beans, rinsed and drained
16 oz. can Black Beans, rinsed and drained
2 15 1/4 oz. cans corn, rinsed and drained
1 medium green bell pepper, chopped
3 huge tomatoes, chopped
10 bacon slices, cooked and crumbled
6 green onions, sliced
2 C shredded cheddar cheese

Prepare cornbread according to package instructions. Cool.

Combine dressing mix, sour cream and mayo. Set aside.

Crumble half the cornbread in a large bowl. Top with half of the beans, sour cream mix, bell pepper, corn, tomatoes, bacon, cheese and onions. Repeat the layers. Cover and chill for at least 2 hours before serving.

I got this great recipe from my mom, who got it from her friend Beth, who got it from her daughter in law Becky. (Just so you know who gets the credit!)

Hope that you enjoy this great summer salad as much as we do!

rmf

Entertaining secrets...

Well, not really secrets, just what I did when Linda and Robert came to town last weekend.

By the way, we had a fantastic visit! They arrived on Friday night and we headed out to Coronado Island to stay at the Marriott on the Bay. We had dinner at The Del, and it made for a wonderful evening. On Saturday, we took it easy at the hotel until check-out, then headed over to Miramar for the annual Air Show. We saw a huge demonstration by the helicopters, a Harrier jet, the Red Baron bi-planes, and the Air Force Thunderbirds performed! That night when we got back to the apt, we feasted upon appetizers and a delicious risotto (recipes to follow). On Sunday we had a brunch at the house, then went out for Fish and Chips in Carlsbad. That evening we went up to San Juan Capistrano for dinner with Linda's cousins from Ohio. Monday meant that I had to go back to work, but Burr was able to take the day off and continue to play host. The crew came down to Solana Beach for lunch and shopping, then went to the airport for their return flight to Park City. It was an incredible weekend.

As per Linda's request, here are the recipes for my hummus and Ina Garten's Butternut squash risotto.

Hummus:

2 cans of chickpeas, drained
juice of one lemon
2 cloves of garlic
salt
pepper
dash of hot sauce
2 tablespoons of tahini (sesame paste)
olive oil

Puree all ingredients except for the olive oil in the bowl of food processor. With the food processor running, stream in the olive oil until hummus is desired consistency. Serve with pita chips, feta, olives, veggies... whatever!

Butternut Squash Risotto
from Barefoot Contessa Family Style by Ina Garten

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher Salt
Freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 oz. pancetta, diced (this is an Italian cured bacon; if you can't find it, regular bacon is fine)
1/2 cup minced shallots
1.5 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees

Peel the butternut squash, remove the seeds, and cut it into 3/4 inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25-30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Fruit Salsa

Back in the Spring, we hosted a Derby/Cinqo de May Party. The Fruit Salsa was a huge hit and several of you requested the recipe. So, here it is! (Finally!)

From the Birmingham, AL Junior League Cookbook:
1/2 c diced cantaloupe
1/2 c diced pineapple
1/2 c diced kiwi
1/2 c diced purple onion
1 c diced tomatoes
1 c diced tomatillos (these look like small, hard green tomatoes. Blanch them in boiling water for one minute, then remove the skin before dicing)
1/4 c seeded, chopped jalapenos
juice of one lime
juice of one lemon
1/4 -1/2 fresh cilantro

Combine all ingredients. Serve chilled or at room temperature. Great with grilled chicken or fish.