Creamy Macaroni and Cheese

I have tried a lot of macaroni and cheese recipes. They all pretty much taste amazing, but did not have that creaminess that I crave. Really you can only get it from Velveeta, which I refuse to use. Although secretly want to. This recipe is the closest to that uber creaminess I have found and it also allows you to make it ahead. Which is also tricky for mac and cheese. This is not a fancy version, or something that will be the highlight of your elegant dinner party. This is simply delicious, easy recipe that you are going to love.


Creamy Macaroni and Cheese
Forks & Amusement 2012
serves 8

You can serve this in one large greased casserole dish or individual greased ramekins.

8 tablespoons (1 stick) butter, divided, plus some for greasing the dish
1/4 cup olive oil
2 cups bread crumbs, I like panko
1/4 cup grated Parmesan cheese
4 3/4 cups milk
1/4 cup sour cream
1/2 cup half and half
1/2 cup flour
2 bay leaves
2 teaspoons salt
1/4 teaspoon grated nutmeg
1/4 teaspoon pepper
1/4 cayenne pepper (more if you like more spice)
1/4 teaspoon smoked paprika
1/2 teaspoon dry mustard
8 oz sharp cheddar grated
8 oz fontina grated
1 lb pasta like elbows, fusilli, shells

1. Heat oven to 375 degrees. melt 2 tablespoons of the butter, add it, along with the olive oil, to the breadcrumbs and stir well.

2. Cook pasta in salted, boiling water 3 minutes less than recommended. You do not want it cooked all the way through. Drain, rinse with cold water to stop cooking and set aside.

3. Combine milk, half and half, and sour cream in a bowl. Season a bit with salt and pepper. Set aside.

4. Melt remaining 6 tablespoons of butter in a large pot or high sided skillet over medium heat. When the butter bubbles, quickly add flour. Whisk well until all the lumps are gone and then cook, stirring frequently, for about 3 minutes.

5. While whisking, slowly pour milk mixture into roux. Add the bay leaves. Continue cooking, stirring and scraping the sides frequently, until thickened, about 15-20 minutes. If it seems that the bottom is burning, turn down the heat.

6. Remove pot from heat and take out the bay leaves. Stir in all the spices and the cheese and combine well. Taste to adjust seasoning. Stir in pasta.

7. Pour mixture into prepared dish(es). Sprinkle with the bread crumbs. **If making ahead, cover and refrigerate to be baked later, up to three days.

8. Bake at 375 degrees until browned on top and bubbling, about 30-40 minutes. Let cool a bit before serving.

Enjoy!
xoxo
Erin

Ragu alla Bolognese

The comfort of a bowl of rich tomato sauce and pasta is hard to beat. Pasta is hands down my favorite comfort food and a great tomato sauce comes in at a close second. I am always trying new recipes to match the dreamy, thick and luscious sauces in Italy. When it gets colder, I especially love a great bolognese and this recipe is hands down the best I have ever made at home. I wish I could take credit for this amazing sauce, but it is from one of my favorite cook books Cristina's Tuscan Table. If you love rustic and authentic Italian, buy this book. As for the sauce, you could eat a bowl of it all on its lonesome with some toasted bread. I chose to serve it over fresh linguine, but you could also use it in a lasagna, or serve over soft polenta. Any of those options will be delicious.

Ragu alla Bolognese
Cristina's Tuscan Table, 2007
makes 1 gallon (freezes great and feel free to half or quarter the recipe, cooking times will be shorter)

3 pounds ground beef
1 pound ground lean pork
3 1/4 cups red wine, divided
1/2 cup extra virgin olive oil
2 medium yellow onions, minced*
1 large carrot minced*
2 stalks celery, minced*
3 cloves garlic, minced *Note: to save time, mince the veggies in the food processor
1 cup chopped Italian parsley
1 cup diced pancetta (about 1/2 pound)
salt and pepper to taste
3 bay leaves
2 tablespoons tomato paste
18 cups canned tomato puree (I used crushed), about 5- 28 oz cans
pinch of hot red pepper flakes

In a bowl, marinate the beef and pork in 1 3/4 cups wine and refrigerate at least 3 hours.

In a large soup pot, heat the olive oil. Add the minced onion, carrot, celery, garlic, and parsley and saute over medium high heat until onions are soft and translucent, about 10 minutes.

Add the marinated meat, pancetta, salt and pepper. Cook uncovered, stirring with a wooden spoon until meat is browned, about 30 minutes.

Add remaining 1 1/2 cups wine and stir, scraping the bottom of the pan. Add the bay leaves and tomato paste, and cook 2 more minutes. Stir in the tomato puree and red pepper flakes, and simmer, covered, for 2 hours. Salt and pepper to taste.

Enjoy!
xo
Erin

Roasted Vegetable Caprese Salad

Everyone loves a caprese salad and summertime is the perfect time to enjoy it. Fresh tomatoes, basil and creamy mozzarella is a combination that never gets old. I wanted to try a bit of twist on this classic dish by using the grill and some different vegetables. By switching up the flavors a bit, you can give your guests something unexpected and just as delicious as the classic. This is a great start to an al fresco dinner with friends and I promise it will all be eaten right up.




Roasted Vegetable Caprese Salad
Forks & Amusement 2011
serves 4

3 red bell peppers, cut in thick slices, about 2 1/2 inch wide
4 whole yellow squashes, sliced 1/4 inch thick
2 onions, sliced 1/2 inch thick
1/2 lb fresh mozzarella (about 2 large balls), sliced
1/2 cup fresh basil, chopped
extra virgin olive oil
balsamic vinegar
salt and pepper

Preheat grill or grill pan to medium heat.

Place the cut vegetables in a dish and toss to coat with olive oil, salt and pepper. Grill vegetables on both sides until tender and beginning to char. About 10 minutes. Note: Depending on thickness, some vegetables might be done before others. Remove when done.

Allow vegetables to cool in the fridge slightly. Arrange vegetables on large platter, tuck in mozzarella to the vegetables and sprinkle with the basil. Drizzle olive oil, vinegar and sprinkle with salt and pepper to taste. Serve at room temperature.

Enjoy!
xoxo
Erin

Roasted Chicken with Prosciutto, Provolone, & Spinach

Some of the best recipes come from quick tips or ideas from friends. There are endless possibilities on what to make for dinner, yet we have all felt stumped when trying to come up with the next menu. When people share something that they have made and loved, I try to take note and attempt it at home. Which is exactly what I tried to do with this recipe and it was delicious. You can make this chicken a million different ways and utilize what you might already have in your fridge. The cheese options are endless, any vegetable would most likely work, and instead of prosciutto, try salami or pepperoni. Yet another way to change up your chicken routine and it's delicious.

Roasted Chicken with Prosciutto, Provolone, & Spinach
Forks & Amusement 2011
serves 4

4 boneless, skinless chicken breasts, pounded to about 1/4 inch thick
8 slices provolone cheese
4 slices prosciutto, thin
1 cup fresh spinach leaves
8 hot cherry peppers, deseeded and sliced (optional if you like heat)
1 cup panko bread crumbs (in Asian food section, or you can use Italian style)
2 eggs, lightly beaten
cooking spray, like Pam

Preheat oven to 375 degrees.

Place a cooling rack inside a large baking sheet.

Lay out chicken breasts and layer the toppings in this order on each breast: 2 slices provolone, 1 slice prosciutto, 1/4 of the spinach leaves, 1/4 of the peppers (if using).

Place the bread crumbs and the egg in separate flat dishes. Roll each breast up tightly, keeping ingredients inside. Roll in the egg to coat, then roll in the bread crumbs to coat. Place seam side down on the cooling rack in the baking sheet. Repeat with each breast.

Spray each with cooking spray all over and bake for 30-45 minutes (depending on size of breast) until cooked through. Place under the broiler for last 5 minutes to brown. Serve warm.

Enjoy!
xo
Erin

Caprese Spaghetti

Sometimes the simplest of dishes are by far the best. This pasta is one of them. Just a few familiar ingredients and you have a delicious dinner. I thought of this recipe as I walked past the beyond fragrant basil plants for sale in the market. Caprese salad is one of my favorite ways to enjoy fresh basil and summer tomatoes. Mozzarella, tomato, and basil is so classic you can use these flavors in anything. Crostini, salads, sandwiches, pizza, it all works. I also came across fresh pasta, which I never buy and it truly blew my mind. As an avid pasta eater, there is no going back now.


Caprese Spaghetti
Forks & Amusement 2011
serves 4

1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper (more if you like heat)
10 Campari tomatoes or 20 cherry tomatoes or 3 large tomatoes, roughly chopped
1/2 cup dry white wine
salt and pepper to taste
1 lb fresh spaghetti (in refrigerated food aisle, or use dried pasta)
1/2 lb fresh mozzarella, small cubes
1/4 cup chopped fresh basil

Bring a large pot of salted water to a boil.

Place a skillet over medium high heat and add the oil. Once hot, add the garlic and red pepper, cook for 30 seconds until fragrant. Add the tomatoes,wine, salt and pepper, and bring to boil. Turn heat to medium low and cook, stirring occasionally, until reduced by half and tomatoes are broken down, about 8-10 minutes.

Meanwhile, cook pasta until al dente (not quite cooked all the way through, still has a bite to it). Then add it and 1/2 cup of the pasta water to the skillet. Turn heat up to medium high and combine well until pasta has soaked up the sauce, about 2 minutes.

Turn off heat. Toss in mozzarella and 1/2 the basil and combine well. Transfer to a large serving bowl and sprinkle remaining basil on top.

Serve immediately.

Enjoy!
xo
Erin

Grilled Pork Chops with Rosemary & Fig Onion Compote

It is great to be outside using the grill almost every night. It makes making dinner so easy and clean up much faster. What is great is most proteins taste great when grilled with a little olive oil, salt and pepper. But, to make it more flavorful and interesting, it is nice to make something that brings it to a different level. This caramelized onion compote is so delicious with the pork chops. It is sweet, savory, and requires little work. Pork usually calls for something on the sweet side to enhance the flavor, but I don't like anything too fruity. I saw these fig preserves at the market and knew it would be delicious with some balsamic and rosemary. You could also make the onions and use to top crostini, pizza, flatbread, or even a burger. Such a delicious way to start a (hopefully) beautiful summer.

Grilled Pork Chops with Rosemary & Fig Compote
Forks & Amusement 2011
serves 4

3 large onions, sliced
2 tablespoons olive oil
1/4 cup fig preserves, like Bonne Maman (you could use orange or apricot as well)
2 tablespoons balsamic vinegar
2 tablespoons freshly chopped rosemary, plus some for garnish
crushed red pepper to taste
salt and pepper
4 tablespoons Dijon mustard
4 pork chops (I prefer the bone in loin chops, so much flavor)

Heat a large skillet over medium-high heat. Add the oil, once hot add in the onions. Toss with the oil to coat and cook, stirring frequently, until just starting to brown, about 10 minutes. Add in the preserves, balsamic, rosemary, crushed red pepper, and salt and pepper to taste. Combine well ad bring to a boil. Turn heat down to medium-low and cook, stirring and scraping bottom occasionally, until onions are very tender and caramelized, about 30 minutes.

Meanwhile, heat a grill or grill pan over high heat. Brush pork chops with the mustard and season generously with salt and pepper. Grill chops on both sides until thermometer registers 150 degrees, about 8-10 minutes per side depending on thickness of chops. Let meat rest for 5 minutes.

Serve each chop with a generously helping of the onion compote on top. Serve immediately.

Enjoy!
xoxo
Erin

Tuscan Lemon Chicken

There are some ingredients that I really can't live without. And I am not talking about the basics like olive oil or salt, I mean the ingredients that I go to multiple times in a week and can't resist on any menu. This recipe has 2 of them, rosemary and lemon. Ah, lemon. It is basically a miracle worker in the kitchen. Anything you make that is missing something that is not salt or pepper, add lemon and it will be cured. Seriously, every great recipe has some tartness to it and lemon is the best way to get it. What I like about lemon in this recipe is that you take it to a whole different level but grilling the halves. I wish I could take credit for this, but it comes from the Barefoot Contessa, who is a master at using lemon. She loves it like I do and that is why her cookbooks are always splayed open in my kitchen.

Tuscan Lemon Chicken
Barefoot Contessa Back to Basics, Ina Garten 2008
serves 2 or 3

1 (3 1/2 pound) chicken, flattened*
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced rosemary leaves
Freshly ground black pepper
1 lemon, halved

Sprinkle the chicken with 1 teaspoon salt on each side.

Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened chicken. Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.

When ready to grill, prepare a hot charcoal fire on one side of the grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side skin side up, and weight it down with the dish you used for marinating (pour off the marinade into a small saucepan). Cook for 12 to 15 minutes, until the underside is golden brown.

Place saucepan with marinade on the stove, bring to a boil and simmer for 5 minutes. Keep warm.

Turn the chicken skin side down, weight again with the dish, and cook another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the grill for the last 10 minutes of cooking.

Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the chicken in quarters, sprinkle generously with salt, and serve with the grilled lemon halves and cooked marinade.

*Stand the chicken upright and cut the backbone with a large kitchen knife. Spread the chicken open on a board with the skin side down. Cut around and remove the breast bone with a boning knife. (You can ask your butcher to do all this for you.)

Enjoy!
xoxo
Erin

Perfect Pasta Al Pomodoro

This recipe was staring me down when it arrived in my mail box. A glorious photo of perfect strands of bucatini dressed in a silky, bright tomato sauce. It was simple and looked like it came straight from the cute, Italian speaking waiter serving you at a side street cafe in Rome. At least that is what I imagined when I saw it, but it really was just the cover story on the latest Bon Appetit. The entire issue was dedicated to all things Italy and filled with great tips on perfecting how to make pasta. This recipe allows you to try to make pasta the way you get it in Italy or even your favorite Italian restaurant. You know how even spaghetti with tomato sauce tastes a bit better in a restaurant than at home? Well with a few steps, you can do it too. This pasta, a glass of red, and time to enjoy it will make you a very happy person. Promise.

Pasta Al Pomodoro
Bon Appetit May 2011
serves 4

Heat 1/4 cup extra virgin olive oil in a 12" skillet over medium low heat. Add 1 minced medium onion and cook, stirring, until soft, about 12 minutes. Add 4 minced garlic cloves and cook, stirring, for 2-4 minutes. Add a pinch of crushed red pepper flakes; cook for 1 minute more.

Increase heat to medium, add one 28 oz. can peeled tomatoes, pureed in a food processor, and season lightly with Kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in 3 large basil sprigs, and set aside.

Meanwhile, bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add 12 oz. bucatini or spaghetti and cook, stirring occasionally, until about 2 minutes before tender. (you should just see a bit of white when you break a strand) Drain pasta, reserving 1/2 cup pasta cooking water.

Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta  and pasta is al dente, about 2 minutes. Remove pan from heat; add 2 Tbsp. cubed unsalted butter and 1/4 cup finely grated Parmesan; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

Enjoy!
xoxo
Erin

Lemon Ricotta Ravioli with Asparagus

This is my attempt to bring Spring into the kitchen when outside it is still winter. It snowed this morning in Chicago, and it just makes today lame. I know I live in the Midwest and hate complaining about something like weather, but can we bring the temps above 50? What is not lame though, are these raviolis. I have been wanting to make ravioli for awhile, but I have no interest in making the dough from scratch. Using won ton wrappers is genius and makes it so easy. I had a pasta dish with these flavors in it on a recent trip. Incorporating them all into this was delicious and the dish comes together quite fast. Making the raviolis takes a little time, but once you get in a groove, it is done quickly. So my attempt at Spring is a little early, but at least you can try this and get a head start.

Lemon Ricotta Ravioli with Asparagus
Forks & Amusement 2011
serves 4

1 bunch of asparagus, ends trimmed
15 oz. part-skim ricotta cheese
1/4 cup grated Parmesan cheese, plus extra for garnish
zest of 1 lemon, plus some for garnish
salt and pepper
1 egg, whisked in a small bowl with a splash of water in it
15 oz package of won ton wrappers (in the refrigerated produce section)
1 tablespoon olive oil
4 slices prosciutto, chopped
3 shallots, chopped (you could also use half an onion)
1/2 cup lemon juice
8 oz light sour cream

Bring a pot of salted water to a boil, drop in the asparagus for 4 minutes until just tender, remove and place in a bowl filled with ice and water to stop the cooking process. Remove asparagus and set aside.

In a small bowl, combine the ricotta, Parmesan, lemon zest, salt and pepper. Taste and adjust seasoning.

To make the raviolis: Separate one won ton wrapper and place on a clean surface. Brush the edges lightly with the egg wash. Place a heaping teaspoon of the ricotta mixture in the middle. Carefully fold over one corner diagonally to make a triangle. Press down gently removing any air bubbles and allowing for a border of the pasta, you do not want the filling too close to the edge. Press the edges together to make a tight seal and place on plate or board. Repeat with all the wrappers.

Bring a pot of water to a boil. Once it is boiling, place a large skillet on the stove over medium heat. Add the olive oil and once hot, add the prosciutto. Cook, separating with a wooden spoon, until just starting to crisp up. Remove from the pan and set aside.

Add the shallot to the pan and cook until just starting to soften. Place the raviolis in the boiling pot of water.

Meanwhile, add the lemon juice to the skillet with the shallot and cook for a minute, turn the heat off. Whisk in the sour cream, asparagus, and salt and pepper to taste.

The ravioli is done when it floats. Add them to the skillet with the sauce and toss lightly.

Serve immediately sprinkling with a little lemon zest, Parmesan cheese and the crispy prosciutto.

Enjoy!
xoxo
Erin

Chicken Piccata

I am in a bit of a cooking rut right now. My creativity has been sucked out of me and cooking has just not felt totally right the last few days. For dinner last night I knew I had to make something, so I pulled this recipe together with ingredients I already had in the house. This is a much lighter and easy to make version of every one's favorite lemony Italian meal. I did not use any butter and chose a multigrain pasta. The flavors turned out bright, the chicken was moist, and all was better in the world. I think that being in between seasons makes cooking a bit confusing. I look forward to steady warm weather, crisp vegetables, and using the grill as my primary cooking source. Until then, it is fun to put together some every day meals for all of you.

Chicken Piccata
Forks & Amusement 2011
serves 4

4 chicken breasts (about 1.5 lbs), rinsed, patted dry and pounded to even out the thickness to 1/2 inch
a couple tablespoons of flour
salt and pepper
1 1/2 tablespoons olive oil
7.5 oz of pasta like spaghetti or angel hair, half a box
3 shallots chopped (you could also use garlic or onions)
1 cup of dry white wine
juice of 2 lemons, plus a little extra for serving
1 cup chicken stock
3 tablespoons drained capers
1 teaspoon lemon zest
1 handful of parsley, chopped
1/2 cup of grated parmesan cheese

Bring a large pot of salted water to a boil on the stove.

Sprinkle the flour, salt, and pepper over the chicken breasts to coat. Shake off excess and repeat on other side. Heat a large skillet to medium-high heat and add the olive oil. Once hot, add the chicken to the pan.  Brown and cook on both sides, about 7 minutes.

Remove chicken from the pan and cover with foil or place in oven to keep warm. Add the shallots. Cook until just starting to soften, about 2 minutes. Turn heat to high. Add the wine to the pan and scrape up the bottom bits, cook until wine has reduced by half. Add in the lemon juice and the stock and continue to cook until reduced a bit and slightly thickened, about 5 minutes.

Meanwhile, cook the pasta according to the package. Drain and set aside.

Remove the skillet from the heat and add in the capers and lemon zest. Taste and adjust seasoning. Place the chicken on serving plates and spoon some sauce over the chicken. Toss the rest of the sauce with the pasta in the skillet, allowing it to soak it up. Divide the pasta among the plates. Garnish with some parsley, parmesan cheese, and a good squeeze of lemon juice. Serve immediately.

Enjoy!
xo
Erin

Lasagna with Turkey Bolognese & Fresh Mozzarella

Everyone has a lasagna recipe. They are all about the same, but this one has a couple of elements that make it special. This is exactly the kind of dish I love since it has everything that I would want in a meal. Pasta, Tomato Sauce, and Cheese. What makes my lasagna different is that I use some wine with the tomato sauce, ground turkey to lighten it up a bit, and fresh mozzarella. The fresh cheese is really what I think takes this lasagna to a new level. I make this quite a bit and it is fantastic the next day and feeds a crowd perfectly. I don't like too much sauce with my lasagna as I like the top noodles to get a little crispy, so you might want to make some extra and you can always freeze whatever you don't use. Whether just for one to eat over a week's time or a dinner for guests, this lasagna never disappoints and I guarantee you will be making it over and over again.

Lasagna with Turkey Bolognese & Fresh Mozzarella
Forks & Amusement 2011
serves 6-8

For the sauce:
2 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 1/2 lb ground turkey or beef
2 big glugs of dry white wine
salt and pepper
1 teaspoon dried oregano
1 teaspoon crushed red pepper or two if you like it spicy
1 tablespoon tomato paste
28 oz crushed tomatoes
1 teaspoon sugar

For the ricotta:
16 oz part skim ricotta cheese
1 egg
salt and pepper to taste

1 lb fresh mozzarella, sliced thin and dried on paper towels to remove any excess moisture
1 cup grated parmesan cheese
1 package of lasagna noodles, cooked to the package directions or use no-boil noodles

In a large skillet over medium heat, saute the onion in the olive oil until softened. Add the garlic and cook until fragrant. Add the turkey and combine with the onions and garlic, breaking up the meat with the back of a wooden spoon. Brown the meat until cooked through. Add the wine to the pan and cook until it has mostly evaporated. Add salt and pepper to taste, the oregano, red pepper and tomato paste. Cook for a minute or so until everything is combined. Add the crushed tomatoes and the sugar, bring to a boil, then lower to medium-low heat and simmer until thickened. About 15-20 minutes. Remove from heat.

Combine all the ingredients for the ricotta mixture in a bowl.

Preheat oven to 375 degrees. Grease a lasagna pan well with oil or Pam.

To assemble, start with a layer of pasta sheets, making sure there are no holes. I usually do three across and then one the opposite direction at the far end. Then spread one third of the ricotta mixture on the noodles. Top with one third of the mozzarella, then layer on one third of the sauce. Sprinkle with parmesan cheese. Repeat. Noodles, ricotta, mozzarella, sauce, parm.

Then top with one more layer of noodles. But then layer in this order: ricotta, sauce, mozzarella, then sprinkle very generously with the remaining parmesan.

Bake for 45 minutes until it is bubbling and melted all the way through.

Enjoy!
xoxo
Erin

Prosciutto Roasted Fish

Welcome back! I hope that everyone had a really joyous and fun holiday season and that your kitchens' were filled with food, family and friends. I heard from quite a few readers with questions on entertaining and I absolutely loved helping out. I spent most of my holiday time away where I got a little break from the kitchen. It was a great time to enjoy the cooking of others and get a few great ideas. I was able to host a small dinner on New Year's Eve with close friends and I made this great sea bass recipe. I love it because it turns out perfect, required about 5 minutes of work and came out so flavorful. If your new year's resolution is to make more dinners at home, this is a great start and a way to show off a bit without any fancy technique getting in your way. I served this with some pasta and asparagus, but you could serve it with anything. Since you are already roasting the fish, you could roast any vegetable as the Barefoot Contessa suggests in her recipe for this. She dices butternut squash, potatoes, parsnips and carrots very small, tosses in olive oil, salt, pepper and garlic and roasts until tender and just starting to brown (400 degrees, about 30-40 minutes). I try to share easy fish recipes, as I know for some making fish is a big step in their kitchen. So man up! Make 2011 a year that you will try anything in your kitchen! I promise you will love the journeys and results. Cheers!

Prosciutto Roasted Bass
serves 6
Adapted from: Back to Basics, Ina Garten, 2008

olive oil
salt and pepper
6 (about 8oz each) skinless fish fillets such as sea bass (this is my preference), halibut, salmon or striped bass
6 thin slices prosciutto di parma (freshly sliced is best, or look for it by the deli meat and cheese)
1/4 lb (1 stick) unsalted butter
6 sprigs fresh rosemary
3 tablespoons freshly squeezed lemon juice
lemon wedges for serving

Preheat oven 400 degrees
Line sheet pan with aluminum foil, and place a baking rack on top of the foil. Brush the fillets on both sides with olive oil and season liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends. Arrange the fillets on the rack with the prosciutto seam side down and roast 10 to 15 minutes, until barely cooked. (should feel just slightly firm in the center)

While the fish is roasting, melt the butter over medium heat in a medium sized saute pan. Add the rosemary sprigs and cook over low heat (if it seems to be taking too long, bring heat up a bit) until the rosemary leaves are crisp and butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, pinch of salt and pepper, and set aside.

To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and garnish with a lemon wedge.

Enjoy!
xoxo
Erin

Roasted Cod with Caponata and Roasted Truffled Potatoes

Caponata is one of my favorite recipe finds this year. I discovered it when doing this post about making picnic fare. Caponata has such great flavors, tons of vegetables and a wonderful saucy consistency. It was great on a sandwich, works great as a crostini topper for an appetizer and can be tossed into pasta for a quick dinner. I wanted to see how far I could take this rich, bright sauce and decided to try it with fish. I know many people are wary about making fish at home. There are a few things you should know about making fish that will make it successful. One is you need to find the freshest fish you can find. Go to a local fish market or a market counter you know has quality product. Second smell the fish before you buy it. Really, get your nose up in there. If the fish smells fishy at all, it is not fresh and do not buy it. It should smell like the ocean. Lastly is that fish is super easy to make, very healthful and can be prepared simply by roasting it in the oven with salt, pepper, some fresh herbs than spritz with fresh lemon juice. If your fish is fresh, this will be fantastic. This recipe is just as easy, but brings a whole spectrum of flavor to the table. I made some roasted fingerling potatoes tossed in a bit of truffle butter and a salad to accompany the fish. For those of you who are first-time fish cooks, no need to fear, this recipe is fool proof and delicious. 


PS: This is a great recipe for those in your house that may not be too keen on fish. The flavors are pretty bold, so it can be a great gateway dish to get your loved ones eating some of those outstanding nutrients only fish can provide. 


Roasted Cod with Caponata
forks & amusement 2010
serves 4


1 tablespoon olive oil
2 large celery stalks, large chop
2 baby eggplant, large chop
2 red bell peppers, large chop
1 onion, large chop
1 clove of garlic, minced
1 28 oz. can of diced tomatoes
1 teaspoon of oregano
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons capers
salt & pepper
1 large cod filet (about 1.25-1.5 lb), you can use an firm white fish that you love as well, halibut would be great too


Preheat oven to 375 degrees. 


In a large skillet, heat the olive oil over medium-high heat. Add the celery to the pan and cook for 2 minutes. Add the eggplant to the pan and cook for 2 minutes with the celery. Sprinkle the vegetables with salt and add the peppers. Cook for 5 minutes, stirring occasionally. Add the onion and cook for 3 minutes, adding the garlic for the last minute. Pour in the tomatoes with their juices and the oregano. Bring to a boil and add salt and pepper to taste. Change heat to medium low and allow to simmer for 20 minutes or until the sauce has thickened and vegetables have softened. Add the vinegar, sugar and capers. Taste and adjust with salt and pepper. Remove from heat. 


Place fish on a roasting pan or jelly roll pan. Season with salt and pepper. Pour the caponata over the fish and roast in the oven for 10-15 minutes until fish is cooked through and firm to the touch. 


Serve in pieces, topped with caponata. 


Roasted Truffled Potatoes 
forks & amusement 2010
serves as much as you want! 


Potatoes, I like fingerling or yukon gold for this, cut in half
salt & pepper 
olive oil
truffle butter (can be found by the butter in some markets and all specialty food stores, it is life changing!)


Toss potatoes in enough olive oil to coat, salt and pepper. Roast potatoes in 375 degree oven for 30-40 minutes or until crisp on the outside and tender on the inside. Remove from the oven.  Toss hot potatoes with some truffle butter (you do not need a lot, for 2 people you can use a teaspoon) and serve. If you have parsley or tyme, you could top it off with a little chopped herbs. 


Enjoy! 
xoxo
Erin 

Pasta with Shrimp and Crispy Proscuitto

Cooking for one can be hard. I have heard it from many people that they just don't know how to cook for one person, they cook too much and then in turn eat too much, or it is not worth their time. I agree to all of this a smidge, but reality is that cooking for one can be great. You can cook one portion by calculating the recipe for one or make the whole lot and have a few dinners waiting for you at home. My husband has to work at night sometimes and I find myself just snacking, heating something up or making a salad. Which, let's face it, is super boring. But I decided that from now on I will cook for myself and enjoy every second. And last night I did! My advice for those cooking for one is to mind portions. If a recipe serves 4, just divide all the ingredients by 4. Cooking and baking time will probably be just a hair shorter than what it calls for, so use your best judgement. Also, this is a great time to try out a recipe that you have had stocked away and were wary to make for a crowd. You are your own best taste tester! This pasta was quick, full of flavor and I used a bunch of ingredients already in my home. Keeping frozen shrimp around is a great hands-on ingredient. Defrosts in minutes, cooks in seconds and add great protein to any dish. I hope that your solo cooking goes great. Believe me, it will be the most satisfying part of your day.


Pasta with Shrimp and Crispy Prosciutto
Forks & Amusement 2010
serves 1 (you can double, triple, etc. to make for a crowd as well!)


1 serving of pasta, according to package (I like spaghetti for this, but use what you have in your pantry)
3 thin slices of Prosciutto, chopped
extra virgin olive oil
1/2 large shallot or 1 small, minced
1/2 clove of garlic, minced
red pepper flakes to taste (a dash for those that don't like as much heat, 2 dashes for spice lovers)
1/4 cup white wine
1/4 cup chicken stock
7 uncooked good-sized shrimp
juice of 1/2 a lemon
4 tablespoons Parmesan cheese, grated
4 basil leaves, chopped


Cook pasta in boiling salted water according to package instructions until al dente. Reserving cooking liquid.


Meanwhile, place a saute pan on the stove over medium heat. Once hot, add the prosciutto. Cook, stirring every 30 seconds or so, until crisp (this happens fast, and can burn easy). Remove pan from heat and place prosciutto on paper towel lined plate.


Return the pan to the stove over medium heat. Add 1/2 tablespoon of olive oil. Once hot, add the shallot and cook for 2 minutes or until translucent. Add the garlic and red pepper flakes and cook an additional 30 seconds or until the garlic is fragrant. Add the wine to the pan to deglaze and scrape up any bits on the bottom. Bring to a boil and let reduce for two minutes. Add the stock and allow sauce to reduce  again for a couple minutes. Add the shrimp and cook on both sides until pink and cooked through. Add Salt and pepper to taste.


Add the cooked pasta to the pan and stir to combine. Allow the pasta to soak up some of the sauce and cook for 2 minutes.
If sauce seems a bit thin, add a bit of the pasta cooking water. Add the cheese and stir to combine. Serve immediately topped with the crispy prosciutto, lemon juice, basil and extra grated cheese.


Enjoy!
xoxo
Erin

Just like Mom Used to Make...

My obsession with pasta this last month has gone a little overboard. I have eaten pasta every day now for almost a month in some form or another. Not sure how it happened, but I guess with the change of season my tummy is just into the comfort of this Italian treat. I made this meatball recipe to see if I could go beyond my normal sauce routine and add a little Italian grandmother (not Italian, but I think I was in a former life!) to my daily plate of one of Italy's many culinary treasures. I wanted to keep it simple, but make sure to add a few extra ingredients to make it special. You can make the meatballs whatever size you would like and adjust the cooking time. Kids love mini ones and I have to say I do too.

Pasta & Meatballs

Forks & Amusement 2010

serves 4

3 tablespoons pine nuts

1 1/2 tablespoon flat leaf parsley, chopped; plus a little extra garnish

2 eggs

1/4 cup grated pecorino romano or parmesan cheese; plus a little extra for garnish and passing

salt and pepper

pinch of red pepper flakes (more if you like more heat)

1/4 cup Italian style bread crumbs

1 1/2 lbs. ground meat - beef, veal, pork - any combination or just one of them; turkey for a lighter take

1 - 26oz jar of your favorite pasta sauce

1 lb. box of your favorite dried pasta shape

Place a dry saute pan over high heat on the stove and add the pine nuts to it. Toast the pine nuts and shake the pan occasionally until they are slightly browned and fragrant, about 5 minutes. Set aside to cool, then coarsely chop

Place water on the stove to boil for the pasta.

Combine in a large bowl the pine nuts, parsley, eggs, cheese, salt, pepper, red pepper flakes, and bread crumbs. Add the meat to the bowl and GENTLY combine the meat into the mixture, you can use a fork or your hands, but try to not overwork, otherwise you will end up with tough meatballs.

Using your hands, gently roll the mixture into golf ball sized meatballs and place on a platter or plate. You should have 10-12 meatballs. Heat a large skillet over medium-high heat and add some olive oil to just coat. Place the meatballs in the pan and brown, turning them so that the entire meatball gets browned on each side, about 10 minutes.

Pour the sauce into the pan, roll the meatballs in the sauce and bring to a simmer. Allow to cook for 10 more minutes so meat balls are cooked through.

Meanwhile, cook pasta according to package directions, drain and add to the sauce and meatballs. Stir to combine everything. Turn off heat and serve with extra cheese and parsley to garnish.

Enjoy!

xoxo

Erin

Pizza Round 2: Taking It Indoors

I think I may be becoming an Italian somehow in my brain. All I can think of Italian food, how I can make and what to cook from that amazing country next. I think everyone can pretty much agree that anything from this extraordinary country is delicious and dreamy. You are probably thinking that I must be from this culinary capital, but no, I am an Irish girl who dreams of long summers in Positano and moonlit strolls through the streets of Rome. I recently made my own pizza and am VERY excited about the results. I found a great dough recipe that was easy (I am no baker, so take my word for it) and it can be frozen for later use. Which was an amazing revelation when I easily made this same recipe a week later with no dough-making required. There are a ton of pizza dough recipes out there, but I liked the simplicity of this one and it was delicious.

Basic Pizza Dough

Epicurious December 1996

makes dough for one 12-inch pizza or two 9-inch pizzas

Ingredients

1 teaspoon active dry yeast

2/3 cup warm water (105-115 degrees)

2 cups unbleached all-purpose flour

1 teaspoon salt

olive oil

Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.

In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

Lightly coat a large bowl with olive oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.

Flatten the dough with your fist. Cut the dough into 2 pieces if you want two 9-inch pizzas and shape into balls. Flatten the dough slightly. Dust the tops with the flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.

At this point you can either use the dough or freeze it. If you freeze the dough, make sure to fully defrost the dough and bring to room temp before rolling it out.

Prosciutto, Fig and Mozzarella Pizza

Forks & Amusement 2010

makes one 9-inch pizza

Ingredients

pizza dough

olive oil

6 thin slices fresh mozzarella (before using, press the slices between 2 pieces of paper towel to remove as much moisture as possible)

2 figs roughly chopped

2 thin slices of Prosciutto

chopped basil for topping

crushed red pepper (optional)

salt and pepper

Tools

Pizza Stone

Wooden Pizza Peel

Preheat your oven to 500 degrees and place pizza stone in middle of the oven to preheat as well for at least 30 minutes to 1 hour. On a lightly floured surface, roll the dough out into a 9 inch diameter circle, flour the rolling pin if needed. Lightly flour the pizza peel and place pizza on it. Brush the top of the pizza with olive oil. Place the mozzarella, prosciutto and figs on the pizza and sprinkle with salt, pepper and crushed red pepper if using. Slide the pizza into the oven onto the stone and bake for about 15 min or until pizza is bubbling and crust is done. Slide the peel under the pizza and remove from the oven. Sprinkle with basil, slice as desired and eat!

Enjoy!

xoxo

Erin

Asparagus Risotto

I make risotto a lot. It is comfort food for me, but without all the guilt. In many restaurant risottos there is a ton of hidden butter, oil and cheese. I try to keep mine light so that seconds and thirds are absolutely acceptable. I have posted about risotto before, but I made this asparagus version the other night and it was "blog-worthy" (A word being used in my kitchen often these days). Asparagus is still in season and quite fresh. You could also substitute any veggie would like. So jump into a creamy, hot, steamy bowl of this after a long day and feel good about your comfort food.

Asparagus Risotto

Forks & Amusement 2010

serves 2 really hungry people or 4 good sides

6 cups of chicken stock

1 bunch of asparagus

1/2 cup fresh lemon juice

1 tablespoon butter

1 tablespoon olive oil

2 chopped shallots

1 cup arborio rice

3/4 cup dry white wine

pinch of saffron

salt and pepper

grated Parmesan cheese

Bring the stock to a boil in a large sauce pan. Blanch the asparagus for 4 minutes or until just tender and still bright green. Remove asparagus from stock and throw into a big bowl filled with water and ice to stop the cooking process. Remove asparagus from bowl and set aside.

Add lemon juice to the stock and warm until just about to boil. Keep warm and have a ladle handy.

In a large skillet or pot, heat the butter and olive oil over medium-low heat until melted and heated through. Add the shallots and cook until translucent, but not browned. Turn heat down if cooking too fast. Add the rice and stir to coat with the butter, oil and shallot. Allow to heat through and toast for a few minutes. Add the wine, saffron and salt and pepper, continue to stir until the wine is fully absorbed into the rice.

Using the ladle, add about 1 cup of stock to the pan at a time. Stirring often and allowing rice to absorb all the liquid. When it starts to look dry, add another ladle and repeat. continue this process until the rice is tender, but not mushy, and there is a yummy creamy sauce all around it(about 35 minutes). Stir in the asparagus until heated through. Remove from the heat. Add salt and pepper to taste. Serve in heaping mounds with lots of Parmesan cheese.

Enjoy!

xoxo

Erin

Perfect Picnic Provisions

I recently had the pleasure of going to an outdoor concert with 15 lovely ladies to celebrate, among many things, birthdays. As the resident personal chef to my friends, I was in charge of bringing the main course for the evening. I won't tell you who was playing the concert, but let's just say it was good we all got some great food in us as there was a lot of dancing and busting out lyrics from 1999. I made both of these picnic options the day of. They can be kept at room temp and were perfect. The chicken stayed really moist and the sandwiches had a sweet and salty bite to them. So pack up a picnic, throw a blanket out there and enjoy the summer. Even if it is just in your own backyard.

Honey Nut Chicken Strips

Rachael Ray - foodnetwork.com

serves 6

• 2 pounds chicken tenders
• Salt and pepper
• 1 cup all-purpose flour
• 3 eggs
• A splash milk
• 2 cups honey nut flavored cereal (recommended: Honey Nut Corn Flakes, I just used regular corn flakes)
• 1 cup bread crumbs
• 1 tablespoon sweet paprika
• 1/2 tablespoon poultry seasoning
• 1 tablespoons Seasoning Salt
• 1/4 cup vegetable oil, eyeball it

Directions

Preheat oven to 400 degrees F.

Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold. I served them with everyone's favorite, light ranch!

Caponata Picnic Sandwiches

Giada de Laurentiis - foodnetwork.com

serves 6

Ingredients

• 1/4 cup olive oil
• 1 celery stalk, chopped
• 1 medium eggplant, cut into 1/2-inch pieces
• Salt
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1(14 1/2-ounce) can diced tomatoes
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano leaves
• Freshly ground black pepper
• 1/4 cup red wine vinegar
• 2 teaspoons sugar
• 1 tablespoon drained capers
• 1 loaf ciabatta bread, cut crosswise into 6 equal pieces
• 2 garlic cloves, peeled
• 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Directions

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.

Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.

To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

These were both so delicious and my ladies loved them!

Enjoy!

xoxo

Erin