Albondigas - Mexican Meatball Soup

I know, I have posted a lot of Mexican style soups to this blog. But I swear this one is different. I came up with the recipe after reading a few variations and the result was so full of flavor and different from traditional tortilla soups, that I had to share. The broth has a ton of body and bold flavor. And let's get serious, the meatball is having a moment and this soup let's it shine. With holiday cooking and snow on the way, this soup works perfect for nights in when you could use a break from the usual rich and sugary fare.  And though it packs some nutritional punch, it feels decadent and satisfying. Just the way I like my soup.

Albondigas - Mexican Meatball Soup
Forks & Amusement 2011
serves 6

For the Meatballs:
1 egg
2 cloves garlic, minced
1/4 cup bread crumbs
2 tablespoons fresh cilantro, chopped
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano

1/2 lb ground beef

1/4 lb chorizo (ground pork if you cannot find, but add some spice if you use it)

Heat oven to 350 degrees. Combine all the ingredients, except the meat in a bowl. Add in the meat and gently incorporate the meat so that everything is well combined, but not over worked. Use hands or fork. Place heaping teaspoons of the mixture, gently rolled into balls, onto a parchment lined baking sheet. Bake for 30 minutes, until cooked through. Set aside.

For the Soup (can start making while meatballs cook):
1 tablespoon olive oil
1 medium onion, chopped
1 Anaheim or other green chili variety, chopped
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
6 cups beef stock
2 cups crushed tomatoes
1 - 7oz can chipotle peppers, chopped (deseed if you do not like spice)
1 to 4 teaspoons adobo sauce from the can of chipotle peppers, depending how spicy you like it
2 carrots, grated
1 teaspoon salt
1/2 cup grated zucchini
1/4 cup uncooked rice
juice of one lime
chopped fresh cilantro and grated cheese for garnish

Heat the oil in a large stock pot over medium heat and sauté the onion, chili, garlic, oregano, and cumin until vegetables are soft. Add the stock, tomatoes, chipotle, adobo, carrots and salt. Bring to a boil, then reduce to a simmer for 20 minutes. Add the zucchini and rice and simmer for an additional 30 minutes, until rice is tender. Add in the meatballs and lime juice and heat through. Taste and adjust for seasoning (salt, pepper, more adobo, hot sauce?). Serve hot and garnish with the cilantro and cheese if desired.

Enjoy!
xo
Erin

Steak Caesar Salad

Sometimes making a salad for dinner can sound so boring and not great. Salads are for lunches and first dates, right? (for the record, I never ordered just a salad on any date, ever)

I am trying to, at least once in awhile, stray from carbs at night when I am feeling extra well fed. Especially after long weekends of lounging and great meals.

This Caesar was the perfect way to curb a large, after work appetite and stay on a healthy kick. By adding steak to the salad, you are getting lots of protein and some fat to keep you satisfied. Plus, this punchy lightened-up dressing is a far cry from the globby, calorie laden dressings that you find at most restaurants. It is very lemon-y, so if you do not like things tart, lay off the lemon a bit. But, the tartness is perfect matched with the rich steak. Anyone can put this dinner together in less than 30 minutes and it will not feel like "just a salad."

Steak Caesar Salad
Forks & Amusement 2011
serves 4

For Steak:
1 pound New York strip
olive oil, salt and pepper

For Dressing:
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 garlic cloves
1 tablespoon Worchestire sauce
3 tablespoons chicken stock
2 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
1/3 cup grated Parmesan cheese

To serve:
2 hearts of romaine, chopped
grated Parmesan cheese
freshly ground pepper

Heat grill or grill pan to medium-high heat. Brush steak with olive oil and season with salt and pepper generously. Grill on each side for 3 minutes for medium-rare, more if you like it more well done. Remove from grill and let rest for 10 minutes. Slice thin.

Meanwhile, combine all the ingredients for the dressing, except the cheese, in a blender or food processor. Process to combine well and until smooth. Add the cheese and pulse to combine. Taste and adjust for seasoning.

Toss and coat the lettuce with the dressing (you will not use all of it). Place the lettuce among the plates, top with slices of steak, sprinkle with grated Parmesan and freshly ground pepper.

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

Lazy Texas Brisket with Homemade BBQ Sauce

Some recipes make your entertaining life so easy. My amazing mother has been feeding the masses for as long as I can remember and recipes from her have made my party planning much easier. She has an eye for recipes that can be done in advance and do not need a lot of work once the company has arrived. While the collection is vast and covers all occasions, I gravitate towards this delicious crowd pleaser for casual summer nights. The meat is fool proof and the BBQ sauce is unlike any I have had before, even though it contains classic ingredients. It has a great tang that works great on chicken as well. I always make a double recipe so there is extra for other nights. Served with some rolls and a salad, you will be the star of the night. It can be our little secret that it took so little work.

Lazy Texas Brisket
Bon Appetit, August 1982
12 servings

1 large garlic clove, minced
1 4 to 5 pound beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper ( I used flakes)
1/4 a teaspoon freshly ground pepper
Broncbuster's Barbecue Sauce (recipe below)

Preheat oven to 200 degrees. Rub garlic into both sides of brisket. Combine remaining seasonings in a small bowl and mix well. Rub into brisket. Set brisket fat side up on a large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 8 hours. Serve hot or cold with sauce.

Broncbuster's Barbecue Sauce
Bon Appetit, August 1982
makes 2 cups

2 tablespoons (1/4 stick) butter
1 medium onion, chopped
1/2 cup water
1/2 cup prepared chili sauce
1/2 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika

Melt butter in large skillet over medium low heat. Add onion. Cover and cook until translucent, about 10 minutes, stirring occasionally. Blend in remaining ingredients. Bring sauce to a boil. Reduce heat and simmer gently, uncovered, 30 minutes, stirring occasionally. Serve at room temperature.

Enjoy!
xo
Erin

The Empanada Expirience

Who doesn't love something that comes piping hot out of the oven, is wrapped in dough, and filled with a savory, flavorful filling? The answer is no one, because once you wrap anything in dough and bake it, it will be enjoyed no matter what. I am going to use the word empanada loosely with these recipes because these are not authentic empanadas. I decided to go with some different flavors and try out two different kinds of store-bought dough. I filled pie dough and pizza dough with a Mexican inspired chicken filling and a spicy beef mixture. Both of the fillings were awesome. Easily something to make on their own and serve with rice as well. As far as the better dough, it is a tough call. I prefer the pizza dough as it is not as heavy and I like the chewiness. The pie dough is amazing, but not for a whole meal as it is really rich. Pizza dough is better for dinner sized empanadas and pie dough is better for small appetizers. Both were great and easy to make. This is a great way to use up some leftovers as well. Just pack them in the dough with other delicious ingredients you have around and enjoy.

Empanadas 
Forks & Amusement 2011
makes enough to feed 6-8 people

Chicken Filling:
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
2 jalapenos, chopped (remove seeds if you do not like spice)
2 cloves garlic, minced
1 whole roasted chicken breast, shredded (I use the store bought rotisserie chickens)
1- 14.5 oz can diced tomatoes, drained
salt and pepper to taste
1 teaspoon ground cumin
1 handful of cilantro, chopped

To make: Add the oil to a skillet over medium heat. Add in the onion, bell pepper, and jalapeno and cook until softened. Add in the garlic and cook for 1 minute. Add in the chicken, tomatoes, salt, pepper, and cumin. Cook for 5 minutes until well combined. Remove from heat, add in the cilantro. Set aside to cool.


Beef Filling:
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1 lb ground beef
salt and pepper to taste
1 teaspoon of each: ground cumin, paprika, smoked paprika, crushed red pepper
1/2 cup red wine
1 - 14.5 oz can diced tomatoes, drained
1 teaspoon thyme
1/4 cup frozen peas

To make: Add the oil to a skillet over medium heat. Add in the onion and cook until softened. Add in the garlic and cook for 1 minute. Add in the beef, salt, pepper and spices. Cook until meat is cooked through, about 5 minutes. Add in the wine and cook for 5 minutes until mostly evaporated. Add the tomatoes, and cook another 5 minutes. Add the thyme and peas, cook until the peas are no longer frozen, about 2 minutes. Set aside to cool.

To Assemble:
4 store bought pizza dough tubes or
2 package of pie dough (has 2 rounds)
flour
1 egg, beaten lightly in a small bowl

Preheat oven to 375 degrees. Grease 2 baking sheets

You can make the empanadas whatever size you would like. For both the pie and the pizza dough, you handle the same, but the pie dough is much less pliable. So be careful.

Sprinkle some flour on a big work surface, place the dough on it and sprinkle it with flour as well. Using a guide, like a glass, cut out circles in the dough. Place some filling in the very center of the circle, not too much. Fold the dough over itself to create half a circle and at least a 1/4 inch rim. Fold the edges up, pinch the edge with a fork all around to secure. Brush with the egg wash and place on the baking sheet.

Cook for 20-30 minutes depending on the size. They are done once browned and edges are cooked through.

Note: Assembly took some time to get used to. They were not that pretty, but they tasted great!

Enjoy!
xo
Erin

Chimichurri Three Ways with Grilled Vegetables & Skirt Steak

          If you have been reading this blog for awhile, you know that I like sauces. But not the kind that take all day and a ton of skill. More like sauces or condiments that are easy to make and pack some serious flavor. Chimichurri is like ketchup in some South American countries. It is the perfect accompaniment to grilled meats of any variety and is fantastic swirled into rice or drizzled on grilled vegetables. I happen to love the classic style of this sauce, but I wanted to experiment with some different flavors. I took the classic recipe and replaced cilantro for parsley in one, and in the other I added spicy gardinera. If you like spice, the gardinera chimichurri was fantastic. It is spicy, salty, and fresh. My obsession with cilantro makes the other variety perfect for me as a summer staple I can top anything I take off the grill with. To make this dinner a bit more interesting, I wanted to try grilling potatoes. If you do not have a vegetable basket for your grill (I highly recommend one), then you can use foil instead. The cipollini onions are so tender and sweet with the rustic potatoes that I could not help plucking all of them out of the basket before they were even off the fire.

Tip: Like I have been saying in other posts, as long as you are grilling you should make more for leftovers. Whether you grill steak or chicken, make double and turn the leftover protein into a salad or sandwiches the next day.

Chimichurri Three Ways
Forks & Amusement 2011
makes 1 cup of each

For the Classic Style:
3 cloves of garlic, 1/2 teaspoon of crushed red pepper flakes (more if you like it hot), 3 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh flat leaf parsley


For the Cilantro Chimichurri:
3 cloves of garlic, 1/2 teaspoon of crushed red pepper flakes (more if you like it hot), 3 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh cilantro


For the Gardinera Chimichurri (spicy!):
3 cloves of garlic, 3 tablespoons  hot Italian Style Gardinera, 2 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh flat leaf parsley


To make each sauce, simply put the ingredients for that particular chimichurri in a blender, food processor, or mini-chopper and blend until all the ingredients are chopped up and combined well. If you feel the consistency is too thick, add some water. Taste and adjust for seasoning. Repeat with each sauce.

Grill your favorite meat, such as skirt steak or chicken breasts with some salt and pepper. Serve with sauce for dipping.


You can also grill cut up yellow zucchini and red bell peppers and top with this sauce as I did above.

Grilled Potatoes & Cipollini Onions
Forks & Amusement 2011
makes 4 sides

1 lb russian banana potatoes or fingerling potatoes, halved
8 oz cipollini onions
olive oil
salt and pepper

In a large pot of salted water, cook the potatoes until just cooked through, about 10 minutes. Remove potatoes from water and place in the fridge. Add in the onions to the same water with the skins on. Cook for 10 minutes or until just tender. Drain and cool in fridge until able to handle.

Using a small paring knife, cut the bottom off each onion and slip the skin off, keeping the inside of the onion in tact. Place in a bowl with the potatoes. Toss all the vegetables with olive oil to coat and salt and pepper to taste.

Preheat grill to hot and place a vegetable basket on top if grates are too far apart to hold the vegetables. (you can use foil as well). Grill until potatoes and onions are tender, but not falling apart, have great color and taste yummy. About 10-15 minutes. Serve with chimichurri on the side.

Enjoy!
xoxo
Erin

Quick Vietnamese Noodle Soup with Beef

This soup has all the flavors that I love. Richness from the stock and soy, heat from the chili sauce, tartness from the lime, and noodles. I know noodles are not a flavor, but in my book they are the best thing on the planet. I found myself alone for the night and still wanted to make a great dinner. This soup was perfect as it took only 20 minutes to make and was great for leftovers. Best thing is that it is light, refreshing, and filling, which is not a combination you can find often. The recipe came from the March issue of Food & Wine which featured recipes that chefs make for themselves to keep slim. Rocco DiSpirito was the author of this and he really knows how to deliver delicious food with a light calorie count. As written by him this is only 160 calories per serving. I could not find the special noodle that he has listed. Although, I called around to some natural food stores, Trader Joe's, and Whole Foods and you may be able to find them at one of those in the refrigerated foods aisle. They are known as "Miracle Noodle" for their very low calorie count and are made of tofu or sweet potato. I substituted what I like best, which has more calories. But, I did not feel one ounce of guilt since the calorie count was still very, very low.

Quick Vietnamese Noodle Soup with Beef
Rocco DiSpirito, Food & Wine Magazine, March 2011
serves 4

3 cups chicken stock (I used beef stock)
2 cups water
1 tablespoon agave syrup (you can use honey also)
1 tablespoon finely grated ginger
1 tablespoon soy sauce
Two 8-oz packages shirataki noodles, rinsed and drained (I used Udon noodles, use any noodle and adjust cook time as necessary)
2 tablespoons fresh lime juice, plus lime wedges for serving
Salt and pepper
1/2 lb. trimmed beef tenderloin, very thinly sliced across the grain
1 teaspoon toasted sesame oil
1/2 cup chopped basil
1/4 cup chopped cilantro
1/4 cup chopped scallion
1 cup bean sprouts
Sriracha or other garlic-chili sauce for serving

1. In a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper.

2. Using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top. Drizzle with the sesame oil and top with the basil, cilantro, scallions and bean sprouts. Serve with lime wedges and chili sauce.

Note: If storing for leftovers, you can drop the meat into your leftover hot broth. Then just reheat when ready to eat. Serve topping with the oil, herbs, and bean sprouts, just like above.

Enjoy!
xo
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

Chocolate Chip Chili

When I first saw this recipe was was very skeptical that it was going to be great AND stay somewhat true to what I think is tasty chili. When I did a bit more research I found that chocolate is actually an ingredient added to many meat dishes to give it a richness that you can not put your finger on, but appreciate. This chili was super easy to make and certainly was a great recipe that switches up my normal turkey chili recipe. This version is much meatier, bolder and has some unexpected flavors. It is much more rich, so serving this with a slaw of some sort would be perfect. It would also be spectacular with some tortillas or even in a burrito as leftovers. I make a lot of chili this time of year and this is a great one to keep in the arsenal to switch things up.

Choc Chip Chili

Nigella Lawson - The More the Merrier

serves 12

10 or 5 linked pairs chorizo sausage (not the salami sort), about 1 1/4 lb

3 1/4 lb boneless beef shank, cut into 3/4 inch cubes (stew meat could also be used, but will not be as tender)

3 onions, peeled

3 cloves garlic, peeled

1 fresh long chili, seeded (could not find this, so I subbed in 2 teaspoons chili powder and a serrano chili)

1/4 cup vegetable oil

seeds from 3 cardamom pods (not a fan of this spice and I left out)

2 teaspoons ground cumin (I added a bit more to great results)

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon dried red pepper flakes

1/4 cup tomato paste

1/4 cup tomato ketchup

4 - 15 oz cans red kidney beans, drained

3 - 14oz cans diced tomatoes

1/4 cup bittersweet chocolate chips

1 cup water (swished out in one of the diced tomato cans

Preheat oven 300 degrees (You could also use a slow cooker)

Finely chop, or process the onion, garlic and chili.

Heat the oil in a large ovenproof pan (with a lid) or cast iron or enameled dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom seeds (if using), cumin, coriander, cinnamon, and red pepper flakes.

Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4 inch coins, letting them ooze their paprika-orange oil.

Drop in the cubes of beef, turning them n the pan with the chorizo and onion mix, to brown the meat.

Stir in the tomato paste, ketchup, drained kidney beans, diced tomatoes and 1 teaspoon each of salt and pepper. Add the water and bring the chili to a boil.

Once it is started bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on the lid and transfer to the oven.

Cook a this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.

Enjoy!

xoxo

Erin

Dressed up Pot Roast?

I just have to start this post by saying that I got a fabulous new camera so I no longer need to be embarrassed by my pictures anymore! With this new camera I just had to cook something wonderful last night and this dish was the perfect fit. I found this recipe in the October issue of Food & Wine and liked that the ingredient list was not over the top and that it took very minimal work. Short ribs are all about the sauce and I would describe this dish as pot roast in evening wear wearing a velvety sheath of yumminess. It is elegant, but comforting and would be absolutely perfect for company. Although, I just made it as a Sunday night dinner that paired great with football. I included a super easy smashed potato recipe with this that you can make ahead of time, but you could also serve it with noodles. Enjoy this dish and I hope to dazzle you with my photography now and let's hope that I can figure out all the bells and whistles of my new gadget as fast and easy as these short ribs.

Short Ribs Braised in Red Wine

adapted from Food & Wine, October 2010

serves 4

Cooking time: 40 min Active; 3 hours Total

1 tablespoon unsalted butter

1 medium onion, finely chopped

1 large celery rib, finely chopped

1 large carrot, finely chopped

2 cloves garlic, finely minced

2 tablespoons tomato paste

2 tablespoons all-purpose flour

one 750-milliliter bottle dry red wine

2 whole sprigs of rosemary

1 bay leaf

2 cups veal, beef or chicken stock

2 tablespoons vegetable oil

Four 2-inch-thick, flanken cut, short ribs with the bone (I could not find this exact match, so just get about 2 3/4 lbs of the best short ribs you can find)

Salt and pepper

buttered egg noodles or smashed potatoes (recipe to follow), for serving

1. In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery, carrot and garlic, stir to coat with the butter, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine, stock, rosemary and bay and bring to a simmer.

2. Meanwhile, heat the oil in a large skillet until simmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.

3. Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2.5 to 3 hours.

4. Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim the fat (I did this right in the casserole as there was not that much). Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with the egg noodles or potatoes with extra sauce. (Make Ahead: Short ribs can be refrigerated in the sauce for up to 5 days, just reheat on the stove top over medium heat)

Smashed Potatoes

serves 4

5 medium Yukon gold potatoes, washed, cut in half length wise, then in thirds

1/4 cup half and half

1 1/2 tablespoon butter (I like to use a flavored butter like truffle or garlic if you can find it, if not add in whatever you would like; roasted garlic, horseradish, chives, sauteed onions, wasabi, Parmesan, etc.)

salt and pepper

Boil a large pot of water and drop the cut potatoes in. Cook until tender, about 15 minutes. Drain the potatoes and place back into the pot over low heat to rid the excess moisture from them, about a minute or so. Smash the potatoes with a masher or large fork. Add the half and half, butter, salt and pepper and stir to combine. Taste the potatoes for seasoning and add more of what you think might be missing. Keep warm in the oven or serve right away with the short ribs.

Enjoy!

xoxo

Erin

Snow Day Meat and Potatoes

The snow just keeps coming, so inside I am making things that make me happy. As I have written before, I have a love of risotto and love to make it. When I came across this recipe in the new Bon Appetit, I had to try it. You cook the potatoes "risotto style," as in, in stock, slowly until they are tender and have given off some of their creamy starch. It was easy to make and did not require a lot of work. It is key to cut your potatoes as close to the same size as possible so that they cook evenly. I was not that great at doing it, but now I know!

Beef Tenderloin with Potato "Risotto"

Bon Appetit February 2010

serves 6 (I halved it for 2 and we ate every bite)

1 tablespoon of butter

1 cup finely chopped onion

1 pound yukon gold potatoes, peeled, cut into 1/8 inch thick slices, then 1/8 inch cubes

1/8 teaspoon of cayenne

salt

1 1/2 cup chicken stock, plus more

1/2 cup of heavy whipping cream (I used half and half to make it lighter)

1/4 cup finely grated parmesan cheese

1/4 cup finely chopped chives (I forgot to get these, so my picture is chive-less)

6-6oz beef tenderloin steaks (1 inch thick)

1 1/2 tablespoon chopped fresh thyme

1 tablespoon olive oil

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potatoes and cayenne pepper; sprinkle with salt and pepper. Add 1 1/2 cups chicken broth; increase heat and bring to a boil (below).

Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken stock by the tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon of olive oil in heavy large skillet over medium high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium rare.

Divide potato risotto among plates, Place steaks on plates and serve. Server with a Shiraz if desired.

Enjoy!

xoxo

Erin

No Sweat Holiday Feast

Feeding a crowd on a day with lots of anticipation and expectations can be a seriously stressful day for any host. When trying to figure out the Christmas dinner menu at my table I tried to keep this in mind. Visions of me standing over a pot stirring, while my guests leisurely sipped champagne and ate canapes swirled in my head. Along with the mathematical feat of using only one oven and timing multiple dishes. My mother (partner in Christmas crime) and I started discussing this meal no later than the week after Thanksgiving. Sounds crazy, but for two women that love to cook and were excited to cook together, it was a joy. We came up with this lovely, easy and delicious dinner that I will absolutely be repeating. The meat was delicious, the sides so great, and this sauce is a knockout. I had some help from my guests with an appetizer and salad and dessert was made the day before. This Christmas I spent some time in the kitchen, but even more time with my guests enjoying the champagne with them.

Beef Tenderloin with Roasted Shallots, Bacon and Port

Adapted from: Bon Appetit December 1997

serves 12

Ingredients

1 1/2 pounds large shallots (about 24) halved lengthwise, peeled

3 tablespoons olive oil

salt and pepper

6 cups beef stock

1 1/2 cups tawny Port

1 tablespoon tomato paste

2- 3 to 3 1/4 pound beef tenderloins (large ends), trimmed (ask your butcher to do this for you)

2 teaspoons dried thyme

7 good bacon slices, chopped (If it is not the thick stuff, use more)

6 tablespoons (3/4 stick) butter

1 1/2 tablespoons all purpose flour

Preparation

Position rack in center of oven and preheat to 375 degrees. Toss shallots with oil, salt and pepper and place on baking sheet. Roast until shallots are deep brown (but not burned) and very tender, stirring occasionally, about 30 minutes.

Boil stock and port in large saucepan until reduced to 3 3/4 cups, about 30 minutes (this took longer for us). Whisk in tomato paste. (Shallots and stock mixture can be made 1 day ahead. Cover separately, chill)

Pat beef dry; sprinkle with thyme salt and pepper (be generous, I used more than listed). In large roasting pan set over medium heat, saute bacon until golden, about 4 minutes. using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all side over medium high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil. (If you would like to some meat that is more cooked than others for your guests, simply but one roast in first, then add the one after a bit. I put one in 15 minutes before the other so I had some medium and medium well pieces)

Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add stock mixture and bring to a boil, scraping up any brown bits. Transfer to medium saucepan; bring to a simmer. Mix 3 tablespoons butter and flour in small bowl to form a paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter; Stir in roasted shallots and reserved bacon. Season with salt and pepper to taste. Cut beef into 1/2 inch slices. Spoon sauce over or use a gravy boat for the table to serve.

(For timing of our meal, after we finished the sauce and the meat was resting, we had our salad course. When done with that course, we sliced the meat and placed everything on platters/serving bowls to serve at the table)

Sauteed Green Beans and Cherry Tomatoes

Eatingwell.com

4 servings (I doubled for 9 and it was all eaten)

Ingredients

2 teaspoons extra-virgin olive oil, divided

1 lb thin french green beans, trimmed

1/2 cup of water

2 cloves of garlic, minced

1 1/2 cups halved cherry tomatoes

1 tablespoon balsamic vinegar

Salt and pepper

Heat one teaspoon oil in a large skillet over medium high heat. Add green beans and saute until beginning to sear in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp. Push beans to the side, add remaining 1 teaspoon of oil and garlic and cook until fragrant, about 30 seconds. Add tomatoes, stir everything together and cook until tomatoes begin to break down, 2 to 3 minutes. Remove from heat, stir in vinegar, salt and pepper to taste. (Timing wise, I finished this before we sat down and kept it warm in the oven)

Roasted Truffle Fingerling Potatoes

serves 8

2 lbs rinsed fingerling potatoes (also called Russian banana)

extra virgin olive oil

salt and pepper

3 oz. truffle butter (look in your market by the butter, specialty food stores carry it now and Whole Foods)

Optional herb: chive or parsley

Toss potatoes with oil, salt and pepper to coat and spread into a single layer on baking sheet. Roast at 400 degrees for 30-45 minutes until fork tender. Place hot potatoes in serving bowl and toss with truffle butter just before serving. Toss with a handful of chopped herbs of your choice or none at all.

(timing wise I had these finishing to roast in the oven and then tossed with butter in serving dish after the salad course)

This was my longest post to date, but I hope that this meal finds itself on your table in 2010. A quick tip to cooking any meal for company is to work your way back from the time you want to eat. Example for what I did is: Eat at 5:45, means at 5:15 I need to be making the sauce, beans and the potatoes should be in the oven roasting, this means that the meat needs to be in around 4:15, so I will begin searing it at 4. Once you wrap your head around all the timing, it is a piece of cake and a lot less overwhelming. No one likes to see the host sweat, so don't! It will all turn out amazing. I hope this meal finds itself on your table in 2010. Happy New Year to all the F&A fans!

Enjoy!

xoxo

Erin

Roasted Curried Cauliflower

I made this side dish last night and it was amazing. I had bought cauliflower at the market and would just figure out something interesting to do with it using what was in my pantry. I found this recipe on epicurious and it was so good. Great flavors and I loved the flavors that came out by roasting the cauliflower. I did not have cilantro in my fridge (I know, shocking), but next time I won't forget to have it on hand for sprinkling as instructed. My husband grilled some steaks and I made a salad, but the cauliflower was the star of the meal! I halfed this recipe and used just one cauliflower, it yielded about 3-4 servings.

Roasted Curried Cauliflower

Adapted from Bon Appetit, 2004, A.O.C., Santa Monica, CA

Yields 6 side dish servings

4 lbs cauliflower florets (about 12 cups)

1 large onion, peeled, quartered

1 teaspoon coriander

1 teaspoon cumin

3/4 cup olive oil

1/2 cup red wine vinegar

3 1/2 teaspoons curry powder

1 tablespoon Hungarian Hot Paprika (I used regular paprika and some red pepper flakes)

1 3/4 teaspoons salt

1/4 cup chopped cilantro

Preheat oven to 450 degrees. Place florets in a roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. In a bowl, whisk together all of the remaining ingredients, except the cilantro. Pour dressing over vegetables; toss to coat. Spread in single layer and sprinkle with pepper. Roast in oven for 35 minutes, stirring occasionally. Mound vegetables in large bowl and sprinkle with fresh cilantro. Serve warm or at room temperature.

Enjoy!

xoxo

Erin

Delicioso Comida

I, like Jenna, have a love of cilantro. I love it almost as much as I love lime juice on anything and everything Mexican. I developed this easy dinner combining all my favorite Mexican ingredients for several components of the meal, so to cut down on the groceries. The sauce is delicious! It is a chimichurri variation that has so much flavor, but could also be a great substitute for guacamole (it cuts out a lot of the calories). I use it to top the meat and I also stirred it in to prepared rice. I served this dinner with some simply grilled yellow squash that I brushed with olive oil and sprinkled with salt and cumin. This meal is smoky, tart, bright and spicy. Seriously, I could eat the sauce every day and be happy. 

For the Meat: 

1 LB Chicken Breasts or Skirt Steak (serves 3-4)

Marinade Meat for 30 min and up to 3 hours in: 1/2 Tablespoon of Salt, 1/4 Tablespoon of Pepper, 1/2 Tablespoon of Cumin, 1/2 Teaspoon of Cayenne, 1 Tablespoon of Olive Oil, 2 cloves of chopped Garlic. Whisk together, place meat in large freezer bag, pour marinade in the bag, massage into meat and chill in the refrigerator. 

Grill Meat over a high heat until cooked. Slice against the grain of the meat. Serve with the Chimichurri. 

For the Cilantro and Lime Chimichurri:

Combine in a mini-chopper, blender or food processor until finely chopped and well mixed: 2 cloves of Garlic, 4 husked Tomatillos, 4 trimmed Green Onions, 2 cups roughly chopped Cilantro, juice of 2 Limes, 1 deveined and seeded Jalapeno, 1 Tablespoon of Green Tabasco, 2 Tablespoon of White Wine Vinegar, 1 large Avocado, 2 teaspoons of Salt, 1/2 teaspoon of Pepper, 1/2 teaspoon of Cumin. (makes 1 1/2 cups)

For the Rice:

Prepare as much rice as instructed on package for the amount of people you are serving. Stir in a healthy portion of the chimichurri once prepared. Eat. 

To make your life as easy as possible, you could make the chimichurri a day in advance or early in the day, as well as marinate your meat. That way all you have to do is make your rice and grill your meat and veggie. 

Last step: DEVOUR. :) 

Enjoy! 

xoxo

Erin 

Burger Night

Last night I made a pretty good burger and I wanted to share. My only downfall was that I used too lean of beef and will correct for next time. You really need to get ground beef with some fat content to make it juicy and help keep it from being crumbly. 

For the burger itself, I added to 1 lb. of meat about a tablespoon of Dijon, a tablespoon of Worcestershire sauce, half of a diced medium onion, a pinch of cumin, salt and pepper. These all gave the burger some depth, which turned out tasty. This makes about 3 burgers, but you can dictate size, which is totally a preference in my book. 

I also caramelized about three large onions in enough olive oil to coat the pan and a tablespoon of butter. Sweat the onions first (this means do not brown and cook until translucent) over medium heat and then cook for 25 minutes over med-low heat, stirring occasionally. When they have turned a yummy carmel color, pour about two tablespoons of sherry vinegar in the pan and scrape the bottom of the pan with a wooden spoon. Season with salt and pepper. This was my favorite part of the meal! 

My husband grilled for me and slapped on some sharp cheddar. I also made a spicy dressing for the burgers with equal part ketchup to light mayo, a spoon full of pickle relish and a few dashes of tabasco. This "secret sauce" turned out so delicious. 

Assembly was done with egg hamburger buns (the squishy ones are always the best), some lettuce and all of the above. I served it with a simple summer salad of asparagus and yellow squash. Burgers on the grill scream summer to me and I am getting anxious for warm, sunny weather. This was a great start and hopefully the weather follows. 

Enjoy! 

xoxo Erin