Roasted Chicken Thighs with Artichoke Squash Relish and Walnut Tomato Pesto Sauce

OK it's Summer Grilling and chilling time. I have a recipe for you that will make you very fancy the next time you entertain or just want to get dinner onto the table for your family.

Summer time is a time for grilling and relaxing and using the vegetables that are around. Yellow squash is one of my favorites and it can really add color and flavor.

The nice thing about this meal is it can be served room temperature as well as warm. You also have the choice of roasting the chicken in the oven if you don't want to make it on the grill so it's a dish that could be changed up with various seasonal ingredients and customized all year long.

Here we go. Chicken thighs, yes thighs, better taste and so much more forgiving than their white meat counterparts. And they still are cheaper.

Next vegetables are on the order. Here we are using frozen artichoke hearts and fresh yellow squash cut up into triangles. These were roasted and then used to top the dish. During the year you could use any vegetables mushrooms, brussel spouts or pearl onions and peas. Vary it up.

Then there's the base. Roasted Tomato Walnut pesto sauce. This is the stuff. Walnuts, basil, cheese, tomatoes garlic, and olive oil. Whipped into a fantastic pesto it really makes the flavor of this dish over the top.

Tomato and Walnut Pesto

1 1/2 pint summer fresh grape tomatoes
1 cup bunch of fresh basil
1 cup of oven roasted walnuts
3/4 cups grated Parmesan cheese
Worcestershire sauce
3 cloves minced garlic
Italian Herb salt
Good quality Olive Oil
2 tablespoons lemon juice



Place tomatoes on a baking tray toss with olive oil and Italian herb salt and roast for 30 mins in a 350 degree oven,
Place cheese, the tomatoes, walnuts,  basil leaves, two big shakes of worcestershire, garlic, and lemon juice in a small food processor and process adding oil slowly about 1/2 cup till a thick paste forms, add water a bit at a time till the sauce is loose and spoonable.  Taste and add salt till it's nicely salted.

Chicken

12 Chicken thighs

Place chicken in a zip lock bag and add olive oil Italian herbs salt and lemon pepper. Allow to marinate about 3 to 4 hours.

Place on a baking sheet and roast in a 350 degree oven for about 45 mins or grill till done,

Vegetables:

Take vegetables of your choice. Here I used 1 bag of frozen artichokes and 2 small yellow squash chopped into wedges. one small red onion chopped into wedges. Toss with olive oil and
Italian season salt and roast for 350 till soft and caramelized. Remove from oven toss with chives

Assembly:

Spoon the pesto onto the bottom of a large serving platter. Shingle chicken onto the platter on top of the sauce. Mound vegetables over the chicken and dress with the parsley.

Buccatini With Walnut Tomato Pesto, Blistered Tomatoes and Fresh Basil

Summer Pastas are a really joy to eat. They are lighter than their Winter counterparts and given the gorgeous produce available at this time of year any number of ingredients can be pulled into the mix.

This dish is a riff on a pasta dish which is well known in Italy.  It relies on very traditional flavors mixed in with the richness of nuts, cheese and oil. Walnut pesto is a rich different sauce compared to regular pesto which is made with pine nuts, Parmesan cheese, basil, garlic and olive oil.

My walnut pesto includes California black walnuts instead of pine nuts and oven roasted grape tomatoes in addition to a smaller amount of basil, Parmesan and olive oil.

The pasta is tossed right into the sauce along with oven roasted grape tomatoes and fresh basil leaves. and served up hot and fresh. It's actually kind of a decadent taste treat with a creamy depth of flavor yet including no dairy at all. I crave this pasta now that I've made it. It's that good.

So if you like pesto and walnuts give this a try. You won't be sorry.

Buccatini With Walnut Tomato Pesto, Blistered Tomatoes and Fresh Basil
Serves 6  

1 package Buccatini pasta
2 pints summer fresh grape tomatoes
1 large bunch of fresh basil
1 cup of oven roasted walnuts
3/4 cups grated Parmesan cheese
20 picked basil leaves
Worcestershire sauce
3 cloves minced garlic
Italian Herb salt
Good quality Olive Oil
2 tablespoons lemon juice
More basil leaves picked for the dish
cold water
Parmesan for garnish

Place tomatoes on a baking tray toss with olive oil and Italian herb salt and roast for 30 mins in a 350 degree oven,
Place cheese, 1/2 of the tomatoes, walnuts, 20 basil leaves, two big shakes of worcestershire, garlic, and lemon juice in a small food processor and process adding oil slowly about 1/2 cup till a thick paste forms, add water a bit at a time till the sauce is loose and spoonable.  Taste and add salt till it's almost too salted. On the pasta it won't taste so salty.
Cook pasta 7 mins till just al dente reserve a cup of pasta water
Toss with the sauce in a large bowl adding enough pasta water to make sure the sauce coats the pasta and is creamy.
Divide between 6 bowls and top with the remaining tomatoes and some basil leaves
Garnish with Parmesan cheese and serve immediately

French Style Avocado Foccacia Toasts

I love avocados in the summertime. I mean what's not to like about them. They are the basis for Guacamole which has got to be one of the best things ever. They are smooth and rich and buttery tasting, and have the most wonder ability to compliment a variety of starchy foods.

In Food and Wine Magazine, one of the contributors talked about avocado toasts with sea salt and red pepper flakes. He explained that the simplicity of the grilled bread with the rich and picante flavor of the mashed ripe avocado was the highlight of his dinner party. Well he was right on. I tried this delectable recipe and I have to say it was good.

Now toasted bread is perhaps one the greatest things in the world as far as I am concerned! Toasted bread is crispy, crunchy, warm and can be savory or sweet, It can be topped with anything from butter and jam or vegetables to melted cheese. It is in short the most wonderful vehicle for savoring a variety of foods.

So next time you are having people over make a little effort and try this instead of the old chips and dip. It will elevate your dinning experience a notch or two and make your guests so happy. So enjoy, Ya'll!

French Style Avocado Foccacia Toasts
serves 4

4 small to medium ripe but not over ripe avocados
Maldon Sea Salt ( or other course flaky sea salt)
1 to 2  teaspoons red pepper flakes depending on your heat level ( plus more for garnish)
2 tablespoons lemon juice
VERY good quality finishing olive oil about 1 1/2 tablespoons
Sliced radish as garnish
Fresh lemon pepper grinder for garnish

Method for the Avocado:

Mash the avocados in a bowl till creamy with just a little chunk left then add sea salt flakes to taste and red pepper flakes to taste.
Add a small bit of the olive oil and the lemon juice and stir together till creamy and combined
hold on the side.

Method for Rosemary Toasts:

Foccacia Bread loaf
Good butter at room temp
olive oil
rosemary flavored oil
Maldon Sea Salt

Cut bread into rectangular pieces which are about 4 inches by 2 inches
Slather one side with butter
Place enough olive oil in a skillet till the bottom is lightly coated
Turn on heat to med high
When very hot place the bread butter side down in the pan and allow to cook till toasted and browned
Turn over and let grill till the other side is toasty
Drizzle the rosemary oil over the bread (not too much or it will taste soapy) and sprinkle with the sea salt

To Assemble:

Place toasts on a plate and top with the avocado spread. Drizzle with really good olive oil, red pepper flakes and top with pieces of sliced radish.
Sprinkle with Maldon salt flakes and ground lemon pepper

Enjoy ya'll

The Famous Papas Greek Country Salad (Sort of) better known as Greek Crack Salad!

Ok...Ok,  I know I promised I would post this after posting the dressing. So just in time for the fourth of July festivities I give you the best salad that you will ever put out at a cookout and have your guests ooh and ah over.

The secret to this is really the dressing. It's the all American Vinaigrette that's pretty unstoppable. ( see post: http://cookforrestcook.blogspot.com/2016/06/crack-salad-dressing-recipe-all.html)
However, the salad itself really is the most incredible recipe you can have in your back pocket to impress guests. And now I'm going to give it to you.

I have been making this salad for years, I make this salad for a crowd. It's a large recipe. Feeds 8 to 10.  It's really ideal for a party. But make it at the risk of always having people ask for it. I've made it for 2 Christmas parties at my Mother's home for a large group of people.  I'm telling you it's actually been requested  every year including again this year for the next party. That's how good it is.

Ok the hype sounds like a lot. And maybe it is. What is crack salad? Well it's essentially a Greek panzanella salad. Lot's of things chopped up into similar sized cubes and tossed with bread croutons. But it's got few unique ingredients and the famous crack dressing that take it from good to amazing.

Forrest's Famous Greek Country Salad (aka. Crack Salad) 

(recipe can be doubled or tripled for a crowd)

Ingredients:

1 1/2 cups Greek feta cheese cubed into small dice (1/2 cup reserved on the side for garnish)
2 cups grape tomatoes halved or roma tomatoes seeded and diced small
1 1/2 cups small persian cucumbers diced small
1 1/2 cups sugar snap peas sliced in small pieces
1 cup finely diced red onion
1 cup Greek kalamata olives finely diced up in small pieces
1 1/2 cups eggplant diced and fried up in oil then cooled down
1 cup corn kernels (can be frozen or canned if fresh is not available)
3 1/2 cups slightly crushed croutons ( good quality like Trader Joe's or homemade)
1/4 cup chives chopped finely
2 cups of crack dressing (you might not need it all)

Method: 

Add everything into a big bowl and toss together to combine the toss with enough dressing to coat well and thickly but not over dressed. Garnish with extra feta on top.

Be the hero. Enjoy the compliments.

Pesto & California Black Olive Orzo Pasta Salad

Pasta Salad is an unsung hero of the picnic cookout season. There are a lot of bad pasta salad recipes out there overly dressed and full of all types of crazy ingredients. Sometimes those are fun, but I prefer a simpler recipe as a side dish to accompany delicious grilled meats and fish.

This is a very simple salad. Creamy classic gorgeous green pesto is stirred into hot pasta with California black olives, cheese, a spoonful of Mayonaise that adds just a hint of creamy and lots of chives for color and flavor.

It's served at room temperature and it's a nice mild background to your BBQ meats and other creations. Enjoy this holiday weekend and all Summer long.

Pesto & California Black Olive Orzo Pasta Salad

8 oz. of dried Orzo pasta
1 to 1 1/2 cup pesto ( homemade or store bought fresh not the jarred type)
2 6 oz cans sliced California black olives
1 heaping tablespoon Mayonaise
1 cup shedded Asiago cheese
1/4 cup freshly chopped chives
Salt and pepper to taste

Easy Homemade Pesto

2 cup fresh leaves of basil
1/2 cup chopped fresh parsley
4 cloves of garlic
3/4 cup toasted pine nuts (or walnuts or pecans)
1 3/4 cups olive oil
1/4 teaspoon nutmeg
2 cups grated parmesan cheese
1 1/2 teaspoons salt

Puree the herbs and garlic and pine nuts in the food processor and slowly blend in the oil with food processor running
Add the nutmeg and the cheese and salt
Blend till combined and bright green

To make the Pasta Salad

Boil the pasta and drain
Add the pesto to the pot and stir to combine while still warm ( This will change the color of the pesto but will also flavor the pasta)
Stir in the mayo
Add the Olives
Add the cheese and add most of the chives leaving a few as garnish
Season with salt and pepper
Garnish with remaining chives

Sitr well to combine and let sit to meld the flavors for a few hours in the fridge
Serve at room temperature
Enjoy Ya'll

Crack Salad Dressing Recipe: All American Vinaigrette

As we approach the 4th of July I offer up this Summer recipe special.

There are salad dressings and there are salad dressings. I mean think about all the restaurant and restaurant chain salad dressings that you have either experienced personally or have had friends rave about. Dressings that have spawned internet searches and questions to waiters and copy cat posts all over the web.

So I'm throwing my hat on the ring. This dressing is one that everyone should make. It's a definite winner with any kind of Greek salad with salty feta and kalamata olives and to be honest it's best in the "Crack Salad" I will post later.

But this dressing is just good and I've tried it in very many salads. Mixed it into mexican bean salads with Mexican cheese and added it to pasta sauce.  I've also stirred it into forbidden black rice for a delicious side dish. It's an umami bomb and when mixed with the right ingredients it becomes unstoppably good.

It's a play on a vinaigrette with an all American ingredient which takes it over the top. But no one will know it's in there. So make it, and watch the smiles spread as people taste it on your salad of choice.

All American Vinaigrette "aka Crack Dressing"

2 small shallots
1/2 cup really good sherry vinegar
2 cups picked fresh oregano ( must be fresh)
2 tablespoons lemon juice
big pinch of salt and pepper
2 cups good quality olive oil
3 heaping tablespoons or so French's Yellow Mustard ( Must be French's)

Place shallots and vinegar in a food processors and pulse till minced
Add oregano and pulse till smooth paste
add lemon juice and salt and pepper and pulse
With motor running slowly add the olive oil till combined
Add mustard 1 tablespoon at a time pulsing till the dressing is emulsified
Add mustard ( Note: You may use it all or not use it all. You might need a little more but till you can taste the oil is balanced out and the dressing is smooth and tangy tasting keep adding. You'll taste it when it's sharp and perfect but not overly mustardy. You don't want that.)

Smokey Tomato Soup and Colby Grilled Cheese with Chives, Finding our yesterdays in cooking today.

There are few combinations that go together better than grilled cheese sandwiches and tomato soup.

If I were to think about when I was a kid, there were a few meals that would come to mind as favorite things I ate. And this combo was certainly one of them. I have grand memories of sitting down to the table as a little kid at lunch on a weekend and being served a big cup or bowl of tomato soup right out of the red and white can and a grilled cheese sandwich made with white bread crisped in margarine and melty with slices of yellow American cheese oozing out of them.

 Like any comfort food memory it is inextricably tied to the time, place and mostly importantly people that I remember surrounding that food. Tomato Soup and Grilled Cheese Sandwiches are the stuff that sweet dreams of childhood are made of. So whenever I eat them no matter the quality I am right back at that round kitchen table with my mother, grandmother Irene, father and brother having lunch and laughing talking and sharing. A food memory, a family memory, a lovely happy moment in time captured in one mouthful of the simplest of foods.

In the forthcoming book I am writing, "Foraging Memory", I explore this phenomenon of comfort food, home and history.  Personal food heritage and it's role in our understanding ourselves and our place in the world.

Although today I make a version of these humble dishes that far exceeds the culinary roots of the my recollection, originally served up from the can and the ubiquitous white bread loaf in the plastic wrapper. The taste memory remains strong and is actually the same. This soup is delicious and the paprika gives it a really round smokey flavor. The chives added to the grilled cheese seems silly but the slight onion flavor really takes the sandwich to another level, truly delicious.

Please enjoy these recipes on a lazy Saturday or Sunday afternoon with your loved ones or dear friends. It is a delicious combo many of us might recall with joy. The joy of happy afternoons spent in the company of loved ones and of a time when we were still making the memories that inspire us today.  

Smokey Tomato Soup
( makes 6 to 8 servings )

1/4 cup olive oil
3 tablespoons butter
1/4 cup dry white wine ( or vermouth )
6 gloves of garlic finely chopped
4 cups good chicken stock, I like stock not broth
3 carrots grated
3 stalks of celery finely diced
2 large white onions chopped
1/2 cup of fresh basil leaves finely chopped
1/2  teaspoon dried Italian seasonings
1/2 teaspoon Cumin
1/4 teaspoon or more to taste smoked paprika
3 (28 ounce) cans of Italian Roma peeled tomatoes
1 pint of cream
1/4 teaspoon of red pepper flakes
Salt and pepper to taste

Combine melted butter, onions, carrots, garlic and dried spices in a large pot with the olive oil salt and pepper cook vegetables down till they are soft. Add white wine and let simmer till cooked into the mix.
Add Tomatoes and the red pepper flakes, basil leaves and the stock.
Stir mixture and bring to a boil.
Reduce heat and simmer uncovered stirring occasionally for about 40 mins.
Take soup in batches and blend till smooth in blender in batches or use an immersion blender
Return soup to pot and heat up and season to taste with salt and pepper.
At this point you can add the cream or not depending on your taste and heat through.
Divide and serve in large bowls garnish with chopped parsley or more basil

Colby Grilled Cheese Sandwiches with Dill Pickles (Makes 4 sandwiches)

Eight slices of good quality thick white bread, sour dough or pullman loaf

12 slices of Colby Jack or Colby cheese
1 small bunch chives finely chopped

20 or so slices of good quality hamburger dill pickles

mayonaise 

dijon mustard

butter at room temperature

Method

Heat oven to 350 degrees

Very generously butter each slice of bread wall to wall on one side then spread very thin layer of Mayo (this keeps it from burning) and place butter side down on a sheet of wax paper

Heat a skillet to medium heat

Mix a few tablespoons of mayonnaise with the dijon and spread on all slices of the bread

Divide the cheese between the slices of bread

Place the buttered bread 2 at a time in the skillet and cook till each piece is toasted golden and the cheese starts to melt then add a big dallop of the chives blanketing both sides of the bread and cheese

When done hold to the side repeat till all slices are toasted and buttery warm

Put sandwiches together

On a clear baking sheet place the sandwiches and lightly press down with the spatula

Place the sandwiches in the oven and heat for about 10 to 15 mins till the cheese is melted and heated through

Remove from the oven and let stand for about 3 mins. Slice in half and serve with dill pickle chips and the soup.

Summer Roasted Tomato Risotto

I love risotto and of all the types out there tomato risotto is one of my favorites. It holds a special place in my heart because of a dear friend and roommate who introduced me to making it.

Now risotto if often thought of a a winter dish and I agree that it can be just that. All the warming and rich things that one loves to eat during the cold season. However if prepared with a lighter touch it can be a very hearty seasonal dish that can be enjoyed all year long.

This risotto has a light tomato flavor and is a delicious meal in itself with a salad and some good bread and olive oil.

So give it a try for your next meatless Monday and see how easy it is to make Summer tomatoes sing Italian.

Summer Roasted Tomato Risotto

To Make you will need:

4 tablespoons olive oil
1 medium onion finely diced
5 cloves of garlic minced
1/4 teaspoon dried crushed rosemary
1/4 teaspoon ground sage
1/4 cup chopped flat leaf parsley
1 1/2 cups Arborio Rice
20 small campari style tomatoes on the vine.
1 large ripe tomato diced very fine with seeds and juice
2 heaping tablespoons tomato paste
1 cup dry white wine or vermouth ( I think vermouth and tomatoes are a wonderful combo)
4 to 6 cups warm chicken broth ( can use veggie )
3 tablespoons cream cheese
1 cup grated parmesan
1/2 cup shaved parmesan reserved for garnish
1 1/2 cups grated aged gouda (such as Old Amsterdam)
1 cups grated sharp aged cheddar cheese
Salt and ground pepper
3 tablespoons butter
Big Fat finishing olive oil on hand
Maldon Sea salt flakes

Method:

In a 350 degree oven roast tomatoes tossed with a little olive oil and sea salt for about 45 mins
Cook onion in oil in a large pan till translucent then add garlic
Cook till garlic blooms
Add rice and cook for about 3 to  4mins. or till the rice is beginning to toast slightly in the oil and is well covered add salt and pepper
Add dried herbs and diced tomatoes and tomato paste cook another minute
Add 1 cup dry vermouth wine cook till absorbed
Slowly add stock about a cup at a time stirring until the risotto is thick and the liquid is completely absorbed then add more broth until all broth is used up or the risotto is just al dente ( slightly chewy)
Remove the tomatoes from the oven and let sit a few minutes. Then very carefully cut the tomatoes from the stems and let fall into the pot. Pour any oil and excess juice from the baking sheet into the pot;
Keep 4 sets of three tomatoes to use as garnish on the side
Then using your spoon crush the tomatoes into your risotto
At this point add the parsley
Add butter stirring vigorously. remove from the heat and add all cheeses and stir.
When creamy add a touch of finishing oil and divide among 4 to 6 bowls depending.
Garnish with Maldon salt and the remaining cheese
Serve right away!

Summer Tacos with Chorizo and Avocado

It's grilling season and that means cooking up meats on the grill of all sorts. Of course there are lots of ways to enjoy those meats but tacos are always a top favorite in my book.

Now there are many many many recipes for tacos that are out there and I'm here to give you a simple and easy fresh recipe you can make anytime of year and doesn't rely on you having a grill available.

These tacos are easy and fresh and delicious. They are made with a combination of beef and chorizo sausage which gives them a really great flavor and lots of spice. The garnish is simple fresh tomatoes and avocado and scallions and simple red California style taco salsa.

Forrest's Beef and Chorizo Tacos with Fresh Toppings 

Ingredients

1 pound ground beef
1 pound ground chorizo
3 ripe avocados diced
3 ripe tomatoes diced
1 small red onion small dice (optional)
6 scallions chopped including green parts
1 jar Trader Joe's regular red salsa
Cilantro leaves picked
16 small corn white corn tortillas

Method

In a bowl with you hands mix the beef and the chorizo together
In a pan cook the meat until just cooked crumble into large pieces
Toast the tortillas in a little oil
Fill the tortillas with the meat and garnish with the avocado and tomato onions and scallions and top with the salsa and cilantro.
Enjoy!

Homemade Beef Hash with a Fried Egg and Horseradish Sauce

Breakfast is the best meal of the day. No really it is. While in California recently I had homemade real roast beef hash and I was reminded how good this can be. It was made with the crusty bits from the Prime rib the restaurant serves and came with eggs and a delicious hollandaise that was amazing.

My home version of this can be made with any scraps of beef that you might have. Left over steak, Roast Beef, even Short Ribs which is what I used. The key is to have shredded potatoes which you can make easily with a grater or buy in a bag. And the other key is to flavor the beef and potato mixture with lots of garlic and thyme and seasoning salt really well. I returned from my European vacation with a bottle of Maggi seasoning in tow. It's a flavoring salt that adds a depth of flavor to all sorts of things. It's really good.

I also skipped the hollandaise and opted for a sour cream based horseradish sauce that just really amped up the dish. Below is the recipe. Go crazy!!

Homemade Beef Hash and Eggs

4 eggs which you will fry sunny-side up or use a ring mold like I did and cook to fit directly on the stack of hash you will make.

2 cups potatoes shredded
1 cup really finely diced onions
1/2 teaspoon dried thyme
1 /2 teaspoon garlic powder
1/4 teaspoon Maggi or Season salt
1 few shakes of worchestershire sauce
1 1/2 cup chopped left over beef

Fry potatoes and onions till crispy and brown
Add beef and seasonings
mix well.
When heated through and ready to serve press mixture into 4, 4 inch ring molds set on 4 plates
Top with the fried eggs
Garnish with paprika and chopped parsley
Serve with horseradish sauce
( note you can just served this on a plate without a ring mold works just fine)

Horseradish Sauce

1 cup sour cream
3 tablespoons drained prepared horseradish
Salt and pepper to taste

Cinco De Mayo Trailer Trash Queso

Ok it's almost that time of year when everyone goes a little Mexican crazy. I get it, tacos, burritos, margaritas and chips and salsa are all awesome. And Cinco de Mayo is our excuse to enjoy them. It's incredible.

Queso Dip is one of those things that represents all the things I love about Tex-Mex foods. Tex-Mex is honestly my go to flavor profile for Mexican food. It's just like the all American Mexican food. And as much as I love original versions of ethic foods, I love the American versions of a variety of ethic foods because I'm American and I grew up with them, And I refuse to be sorry about it cause lets face it, delicious is delicious.

So every food blog on the web (well not every) has a version of this dip. And there's a reason. It's delicious. I mean it's as white trash and easy as you can get, but it's delicious. Did I say it's delicious. it's the sorta, gotta make a lot and don't plan on eating anything else for dinner sort of good.

White Trash Nachos

1 pound block Velveta Cheese cut up into cubes
1 can hormel Chili NO Beans
1 jar Pace's Picante Sauce or Rotel

Pour into a pot together and slowly bring up to simmer on low. Let it all melt together stirring slowly and cook until all melted and well mixed together.

Get yourself some Frito Dippers and dig in. Oh my goodness it's good.

Some Swiss food

A Swiss Dinner with my Father:

Zuercher Geschnettzeles (  Veal Strips and Mushroom Sauce)

This is a traditional Swiss dish from the Zurich region. It is the Swiss version of this sort of saucy meat and onion or leek and mushroom cream sauce which is popular in various European cuisines. It's delicious and it's the taste of what I remember about Switzerland and eating in a restaurant one night with my father. Recently upon my return to Basel, Switzerland this Spring I made this dish with my traveling companion Chef Lauren for our entire party. Again it was delicious.

Ingredients:

1 1/2 lbs veal cutlets cut into strips
8 oz veal liver cut into strips or calves liver or porkloin
3 tablespoons flour
3 tablespoons butter
2 tablespoons safflower or olive oil
1 medium onion finely chopped
2 cloves of garlic finely minced
8 oz baby bella mushrooms or crimini mushrooms
1/4 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/2 cup dry white wine
1/2 cup beef broth or bullion
1 1/4 cups double cream or heavy cream
5 fresh sage leaves chopped finely
salt and pepper
pinch or two sweet hungarian paprika
chopped chives

Toss veal strips and liver in flour and coat well. Heat butter in the pan and when hot quickly brown the meat. Move to a platter and reserve.

Add the oil to the pan and add onions saute till just soft then add garlic and cook till it blooms then add the sage then the mushrooms and cook till they release their water and soften about 5 to 8 mins.

Add the wine and deglaze the pan stirring to scrape and release any crispy bits. Add the beef stock and cook till it reduces by half then add the meat back into the pan. Cook this mixture for about 8 more minutes.

Season with salt and pepper and the paprika. Then add the cream and let it cook for about 2 to 3 minutes. Stir and make sure everything is well coated and combined. Serve with Rosti potatoes.

Rosti ( Swiss Hashbrowns)

     Ingredients:

2 ¹⁄₄ lb. Yukon Gold potatoes (about 5 or 6 large potatoes)

2 tbsp. lard or unsalted butter

2 tbsp. safflower or vegetable oil

1 tablespoon salt, plus more to taste

Pinch of nutmeg

Method:

Place the potatoes in a large pot, cover with water ad boil until they are fork tender about 30 mins.Then drain water and allow to cook in the fridge for about 1 hour or so.

Grate the cooled potatoes on a box grater using the big holes

Heat half oil in an 8 inch non stick skillet at medium high heat. When hot add the potatoes and salt them well add the nutmeg and toss them to make sure the potatoes get coated in the fat. Then use your spatula and press them gently into the pan and cook for about 20 mins. or so until they are golden brown on that side.

Cover your skillet with a large plate and invert. Add the remaining oil and heat. When hot carefully slide the potato cake back into the pan and cook on the other side for about 20 mins again.
When done slide cake onto a cutting board and season with more salt. Then cut into four wedges and serve as a side dish.

Shrimp Carbonara, Venice Style

Shrimp Carbonara the very words are enough to make you swoon. Rich bacon laden sauce covering cream and egg slicked noodles and mixed with softly sauteed shrimp. It's an Italian seafood lovers fantasy.

Sadly all too often this dish is badly represented in the US. as it is a favorite at many Italian chain restaurants. which overcook everything in this dish and smother it in a poorly done Alfredo-like sauce with bits of bacon and rubbery shrimp. Home cooked recipes as well can make the mistake of making this dish into a version of shrimp scampi with cream and bacon. I saw another version. Composed and flavor ridden unlike any I had seen before.

This version comes from my trip to Europe to do recipe and food research and is from our stop in Venice.

First off Venice is an incredible feast for the eyes let alone the stomach. It's dizzying beauty is theatrical and fanciful. It's watery by ways and canals make for a romantic and sumptuous ever changing color palette for the winding streets and slowly fading piazzas with towering roofs and drooping balconies. Casting watery moving shadows and reflected sunlight on the walls and ceilings of buildings and rooms at different times of the day. It is as charming a place as one hoped for and more inviting a place than one could dream.

It is said that you can't get a bad meal in Italy except in Venice. Well, thanks to having great guides that was not the case for me and my fellow travelers. We enjoyed many a good meal. Mostly seafood centric and found the flavors of the cuisine in Venice different for the rest of Italy. The reason for this is historical. Many many different cultures found their way to the kitchens of Venice. And being the first city on the spice route from the east also gave it a slight oriental undertone. Italian but not afraid of mixing new flavors together.

One dish that demonstrated this was the Shrimp Carbonara that I had on the second evening of our time there. My friend Ken found the most charming old school Venetian restaurant. Laid out along a canal it's windows opened on one side to the water and the rooms were furnished with dark wood and gold, marble busts and old paintings of Venice, her history and seacoast. It had a giant fireplace and a huge table in the middle with platters of antipasti draped over them, cascading down in piles of sliced and marinated vegetables and meats cheeses and smoked and brined fish. It was spectacular. Our waiters were senior and very well versed in serving up Americans a true Venetian experience. And when they offered the menu to us we all took advantage of the tasting menu. It was multiple courses of all old Venetian dishes. This version of Shrimp Carbonara on the menu was very unexpected. Unlike most versions of this this dish it was a carefully composed dish comprised of three parts. Each part was a separate flavor profile but played wonderfully off each other. No sloppy mixture of pasta, cream sauce and shrimp. No it was composed and when eaten together made so much sense. It was amazing. So here's my version of this dish. It's not hard to make but is time consuming and yo have to plan out your timing so that each part comes together at the about the same time.


Ingredients:

2 pounds large shrimp butterflied
1/4 cup olive oil
1/4 cup vermouth
1/4 cup bread crumbs
2 teaspoons Italian seasoning
1 tablespoon lemon zest
3 tablespoons lemon juice
salt and pepper
1/4 cup melted butter
Olive oil
chopped parsley

1 pound Spaghetti
2 cups cubed or chopped bacon
1/4 teaspoon olive oil
2 cloves garlic minced
1/4 cup vermouth
4 large eggs
1/2 cup parmesan cheese grated (plus more for serving)
black pepper (lots)
1/4 cup heavy cream
chopped parsley
grated nutmeg

1 cup tomato sauce
1/4 cup heavy cream
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1 1/2 teaspoon curry powder
1/2 teaspoon cumin
salt and pepper to taste

Method:

For the Tomato Sauce

For the tomato sauce add all the ingredients to a pot and slowly bring to a boil
Reduce heat and simmer for about 30 mins to an hour. Hold warm.

For the Shrimp: (place in the oven when you start cooking your pasta)

Place the shrimp in a bowl and mix in the oil, vermouth and salt and pepper and let sit in fridge for 30 minutes.
Mix the breadcrumbs, seasoning, lemon zest, lemon juice and salt and pepper and then mix with the melted butter.
Place the shrimp on oiled baking dish place shrimp cut side up and flat
Divide the bread mixture and spoon over the shrimp then pour remaining marinade over them.
Sprinkle with the parsley
Bake in a 375 degree oven for about 10 to 12 mins or until golden and the shrimp are pink
Hold warm

For the Pasta:

Boil large pot of salted water for the pasta.
In a large pan that will fit the cooked pasta later heat oil.
Cook garlic till it blooms then add the bacon anc cook till crisp but not overdone.
Add the vermouth and deglaze the pan reducing till you have a syrup of bacon fat and wine left.
Take the pan off the heat.
In a bowl beat the eggs, cream , cheese and some pepper together
Now at this point cook the pasta till just al dente about 2 mins before the package timing skim off 1/2 of pasta water
Place the bacon pan on heat again
Drain the pasta and add immediately to the bacon mixture add 1/2 the water
Add the egg mixture and the fresh parsely to the pasta quickly tossing everything to coat.

To serve twist the pasta with tongs and pile in the center of a large pasta bowl trying to keep a space at the edge of the bowl.
When all four plates are done top with the shrimp and divide the tomato sauce between the bowl pouring it around the base of the pasta like a ring but not over it.

Enjoy the flavor combinations mix and mingle in the most unexpected ways!!

Winner! Winner! Circa 1975 Chicken Dijon Dinner

Here is a little recipe that will feed kids and please friends at a dinner party. It's a recipe I grew up with that graced family dinner table, party buffet and even picnic blanket spreads.

Just as a note of nostalgia and pop culture history I would mention this dish originated from the "Grey Poupon" dijon mustard 1970's era. It was a dish that became popular as the company tried to give customers and home cooks a variety of uses for the mustard and published recipes to promote it's sales.

My grandma and mother made this dish as one of the dishes in their arsenal of chicken dishes. My brother and I loved it while my mother loved it cause it was baked and not fried.

Raising children if not an easy thing to be sure. I don't have children but I see my friends work at like it's a job. I mean that's really what it takes to be a good parent.

One thing that I can appreciate is that feeding kids can be difficult. However, many of the families I work with I think do themselves an injustice. I see many of the very privileged mothers I work with bend over backwards to give their kids whatever they want on whatever whim.

I think that they are doing their kids a disservice. When I was growing up there was no choice as to what was for dinner. I mean you ate what there was for dinner or you went hungry. My brother was a much pickier eater than I was but we learned to enjoy a variety of foods because we were forced to eat them. Finding favorites was one thing. However, learning to appreciate all the different things that are out there is another perk of trying to get kids to "eat their veggies"

Of course making things that kids want to eat is easier than forcing them to eat things they don't want to eat so finding different versions of those things is a no brainer and fried chicken in various incarnations is definitely a winner.

This recipe is made with cut up chicken pieces but could be adapted for chicken fingers to please little eaters. And while they are eating it they won't know that's it's better than fried chicken.

Dijon Chicken
(Serves 6)

Ingredients:

12 chicken pieces (I used boneless skinless thighs)
salt and pepper to taste
garlic powder
onion powder
1 jar (8 ounces) Dijon mustard
1 cup sour cream
Italian-flavored panko breadcrumbs

Method:

Preheat oven to 400 degrees

Sprinkle the chicken pieces well with salt and pepper, garlic powder and onion powder
Combine the mustard and sour cream.
Spread each piece generously with the mustard mixture and roll in the bread crumbs. (because I used boneless skinless thighs I rolled these into small bundles and they turned out really nice almost like a stuffed thigh, though I've made this with regular pieces and they are very easy and delicious, the thighs also cooked longer than the 20 mins. but came out perfect)

Place the chicken on a baking sheet in a single layer and cover with foil
Bake for 35 to 40 minutes at 400. Remove foil and bake for an additional 20 minutes, or until the chicken is golden brown. Don't let it burn.
This may be served hot, warm or cold for a picnic.

Avocado 12 Grain Toast ,Fried Egg and Bacon

Ok these days every place in New York with Brunch Menus trying to ride the edge of cool is putting an avocado toast on their menu.

And why not the simplicity and rich taste combinations you get from humble ingredients make for a delicious and hearty brunch or breakfast dish.

I offer up my version of this dish as an homage to all the delicious egg dishes being prepared by chefs in brunch establishments all over the country. It's an easy homemade dish as well and will thrill kids and adults alike. Plus it's pretty healthy minus the bacon. Avocado is a good source of protein and healthy fats. However to achieve a really good avocado toast I find it's really about layering flavors down to seasoning the toast that achieves a really great version of this dish. Let me break it down for you.

Bacon:

Take two pieces thick cut bacon and bake at 400 degrees till done about 10 mins. Cook till desired doneness

Toast:

Generously Butter 2 pieces of 12 grain bread and season with herb seasoning salt (there are several of these you can buy on the market. I use an Italian version with thyme and rosemary in it)
Turn on pan and grill the bread over medium heat till toasted and golden brown.  Hold warm

Egg:

Fry an egg sunny side up (I used a metal mold to make the shape more concentrated) Salt and pepper the egg before assembling.

Avocado:

Mash 1 ripe avocado with 2 tablespoons sour cream (can leave out) and season well with sea salt (Maldon), and red pepper flakes to taste

To assemble cut one toast in half and palce on plate on either side of the full piece of toast to form a nice shape. Spoon Avocado mixture onto each piece of bread

Top with Egg in the center and garnish with the two bacon strips criss crossed like the picture above to one side of the yolk.

This makes one serving

Enjoy Ya'll!

My Daddy's Pizza Recipe

Daddy's Pizza

Another dish my father was very happy to make for us was pizza.  As with many families in the 1970's we were pretty strapped when it came to the monthly budget. The funny thing was I  never felt like we were cash strapped. 

Buying Pizza as you know is not always cheap and feeding a family of five including two growing and hungry boys on pizza was not inexpensive. Plus this was not the era of mass pizza distribution. Pizza Hut was new and other chains were not as popular nor as prolific as they are today.

Daddy's homemade pies were not doughy but a flat and crispy dough with a slight hint of nutmeg which was further augmented by the use of cornmeal on the bottom to keep the dough from sticking. It was topped with a homemade sauce of simple garlic and herbs and then topped with a variety of healthy vegetable toppings and some sausage or hamburger and sometimes pepperoni.

Who needs to go out for pizza!!

Dad's Best Ever Pizza Crust

1 pkg yeast

1/4 cup lukewarm water
1 1/2 teaspoon sugar
2 1/2 teaspoons salt

Big pinch of nutmeg

1/2 cup shortening
1 3/4 cups boiling water
6 cups flour

Pizza Sauce

2 or 3 garlic cloves finely minced

6 1/2 cups Italian style tomatoes

3 tablespoons dried italian seasoning
1 tablespoon crushed fennel seeds
1 teaspoon sugar

Place in a pot and bring to a boil.
Reduce heat and simmer on low for about 3 hours

1 pound of shredded Mozzarella cheese

2/3 cup Parmesan cheese grated

Toppings of your choice:
Favorites were: Hamburger, mushrooms, onions, green peppers, canned black olives, sausage, pepperoni, feta cheese, cheddar cheese.

Pizza Crust

Dissolve yeast in luke warm water 

Add sugar and salt and shortening to a bowl

Add boiling water and stir till cool

Add in yeast

Add in the flour and beat till smooth

Add the rest of the flour and beat till it comes together

Turn out onto a floured surface roll in ball

Wrap in plastic wrap and chill overnight

Remove from the plastic and divide into 4 sections of dough

Roll thin and place on oiled baking sheet dusted with cornmeal

Coat with olive oil and prick with fork to make holes

Top with the sauce and desired toppings

Bake at 400 for 30 mins or until done

Savory Cheesy Olive Monkey Bread with Carrabba's Italian Grill's Oil Seasonings

Ok now I know there are those of you who might think that I am terrible for posting anything that has to do with some Copy Kat recipe from a chain restaurant but hear me out.

Carrabba's is a chain that originated in the south and is a pretty good Italian restaurant actually despite if being a chain. Many things are made in house and they really try to present their food well.
Im not going to try and convince anyone that it's better than Becco in NYC on 46th street ( which is pretty amazing) but I will state for the record that they do make something that I find amazing.

What is it? Well it is simply the seasoning mix that they hand you on a little plate and invite you to mix it with olive oil and dip you bread in. Oh my goodness it's amazing. No really it is. I have never found a dipping oil that's better than theirs. And I love dipping oil. So for years I have tried on occasion to make this at home but never quite got it right. Then one day I was looking on the internet and what pops up but the blog from the chain themselves telling people how to make their famous dipping mix. Well it was great to get that recipe.

Here it is:

3 Tablespoons finely chopped fresh flat leaf parsley
1 1/2 Tablespoons finely chopped fresh basil
1 1/2  Tablespoons finely chopped fresh rosemary
1/4 Tablespoon dried oregano
1/4 Tablespoon granulated garlic
1 teaspoons red pepper flakes
1 teaspoons Kosher salt ( or sea salt )
1 1/2 teaspoons black pepper

Mix this all together place in a large mixing bowl Viola!!

So to make a savory Monkey Bread. Monkey bread is normally sweet but I have seen it with pizza sauce however this one is really like the best over the top garlic bread you have ever had. That and the seasoning mix from Carrabbas's make it a flavor explosion hard to beat. Here's what you do.

Take a can of store bought biscuits and cut them into four pieces and roll them into balls

Add them to the bowl with the seasoning mix.

Add to this:

1 cup of grated parmesan cheese
1 cup grated fontina or monterey jack cheese
1/2 cup of finely chopped green olives with pimentos
1/2 cup finely chopped California black olives

Add in about 1 cup of olive oil or so just enough so that everything comes together nice and coated.

Melt 4 Tablespoons of butter and add in and mix everything well together

Pour into a greased bundt pan

Preheat oven to 375 degrees and bake for 25 to 30 mins.

Remove and allow to cool for at least 10 mins

Turn over bundt pan on a plate and serve immediately while still warm

Now that didn't make you turn your nose up too much now did it. Enjoy Ya'll! 

Funeral Potatoes, A Hashbrown Casserole to Die For!

Now this is about as Americana a recipe as you can get. But I'll tell you what, there is nothing quite as addictive as this stuff. I mean creamy, fatty, delicious potatoes drowned in a rich sauce that just makes you happy.

This recipe has been done by so many ladies all over the country for years and years with small variations in each individual recipe. I think it's one of those recipes that's made an appearance in every ladies auxilary organization and church cookbook from Florida to Alaska. And hashbrown casserole makes it's appearance on holiday tables, dinner tables and even on the Cracker Barrel restaurant menus. It's a comforting, homey and delicious dish, which is why it probably has the name it has and is associated with a time in life when comfort is high on the menu.

I made this for some friends for a dinner this winter with some short ribs. Boy, was that a wintery comforting meal. So here's my version cream of mushroom soup and all. Enjoy.

Funeral Potatoes ( Hashbrown Casserole)
 Serves 4 to 6 people

Ingredients:

1 lb bag shredded hashbrowns
1 can mushroom soup (Campbell's)
1 cup dairy sour cream
3/4 cup milk plus a little more if too thick
12 oz of shredded yellow cheddar cheese
1 medium onion finely chopped
1 teaspoon dried thyme
1/2 teaspoon Aromat ( German seasoning salt, you could use Amino Acid Liquid Seasoning, this is my little addition to this recipe)
1 teaspoon garlic powder
1/2 teaspoon ground Mace or Nutmeg
Crunchy onions as topping
Salt and pepper to taste



Method:

Divide the cheese leaving 4 ounces to top the casserole
Mix everything together in a large mixing bowl stirring well to combine, adding more milk if mixture is too thick. Should be pourable but not runny.
Pour into a 9x9 baking dish
Heat oven to 350 degrees
Sprinkle the top with the remaining cheese and some paprika for color
Bake covered with foil for 35 minutes then uncovered and place back in the oven for 15 minutes more or until the top is browned slightly
Enjoy.

The Magic Pan's Cheese Fritters with Dipping Sauce Recipe

So one of the greatest summers I ever had as a college student was spent working at the Magic Pan restaurant. The Magic Pan was the upscale San Francisco based eatery which had spread out as a national chain in the 1970's and 80's and capitalized on the crepe craze which was evocative of the 1970's fascination with new and trendy foods from Europe and other world cuisines.

Each location was different and had a unique look. But the one staple as well as the one thing that was most memorable was the giant spinning wheel of gas jets over which rotated specially constructed upside down saute pans dipped in crepe batter cooking hundreds of crepes and later in the chains life also serving as a cooking platform for "sauteed" Entrees such as chicken marsala and sesame chicken.

My best friend from high school and I Kai Larsen got jobs there our junior year of college and had a blast working, making really great money and also playing at the beach and all over northern Virginia. It was a summer of fun.

Of course a great deal of it was taken up with the work part. But we didn't mind because the crew we were a part of was awesome. We were 2 of 5 summer employees at the Pan. The rest were all full timers. They were so because for a restaurant job the Pan was a very lucrative place to work. Full all the time it was the favorite of the boozy ladies who lunch of Northern Virginia and young turks taking their dates out on the town for an impressive meal. Families and single ladies in groups all favored the Pan. Quite upscale for the time it had a "She She Fa Fa" reputation for being the place to be. Well that was while the food trends lasted and more and newer competitors were not sucking the customer base away. Which was the end of the Pan.

But this was the 80's and the Pan was still flying high. So for a cash job it was excellent as a student. I loved that summer and really have to say it was the most fun I ever had in a service job.

Now the food at the Pan was awesome I have to say. All freshly made nothing from a central commissary. And while some things were later out a can they were at least prepped on site. That's what eventually was the cost downfall of the chain and it's too bad. Regardless, the food was great. And that's what counts.

These were on the menu at the magic pan as an appetizer and were truly yummy. The dip was amazing with them. Hope you all enjoy not hard to make at home if you can deep fry. Enjoy!

CHEESE FRITTERS

1⁄2 cup milk 1 oz blue cheese, crumbled

11⁄4 cups all purpose flour

1 Tbsp baking powder 

3⁄4 tsp salt Dash of cayenne pepper 

3 medium eggs 

6 oz cheddar cheese, grated 

Vegetable oil 

Parmesan cheese, grated

In small saucepan heat the milk and bleu cheese over medium heat until the cheese melts. 

Mix together the flour, baking powder, salt and cayenne in a mixing bowl. 

Add the milk and bleu cheese and mix thoroughly. 

Add eggs one at a time and mix until blended. 

Add cheddar cheese and blend for a couple of minutes. 

Drop the mixture into fritter shapes into hot oil until light brown. 

Sprinkle with parmesan cheese.

Dipping Sauce

1 cup salad dressing (Miracle Whip) or Mayonnaise (Hell- man’s or Best Foods)

1⁄4 cup prepared mustard 1⁄4 cup sugar Dash of lemon juice

Mix all ingredients.

Norwegian Cabbage Rolls a Springtime Traditional Dish

Cabbage is not what we think of as a traditional Spring vegetable. Mostly in this country we think of it as a winter veggie or as a summer vegetable chopped up and made into coleslaw.

But in Norway the appearance of bright green leafed spring cabbages is a sure sign that winter is on it's way out and Spring has sprung.

This recipe is an ode to that wishful thinking we all have this time of year that Winter is waning and Spring will bloom.

For the Rolls:

1 .5 pounds beef and pork ground and mixed together
1 small onion finely minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
2 teaspoons powdered ginger
1 cup whole milk
1/2 teaspoon corn starch
1/2 cup dried breadcrumbs
1 Tablespoon chopped parsley

¼ cauliflower, cut in pea sized pieces
8 big cabbage leaves, boiled for 2 minutes
1 cup chicken stock

For sauce:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
salt and pepper to taste
2 chicken bullion cubes
2 tablespoons chopped parsley for garnish
Lingonberry jelly

Method:

Preheat the oven to 320°F (160°C).
Mix all ingredients for the rolls together really well
Divide the mix between the cabbage leaves
Fold around the filling and place the packages into a baking dish seam side down
Pour the chicken stock into the pan
Bake for 45 mins in the oven
In the mean time add butter to a small pot and melt then add flour and stir to make a roux.
Cook for 3 mins. until the flour has cooked
Slowly whisk in the milk till combined and cook till the mixture has thickened.
Add the chicken bullion and seasoning
When the rolls are done serve the rolls with the sauce and garnish with the remaining parsley and a spoonful of the jelly