Tag Archives: what’s cooking?

“Breakfast” Grilled Cheese

Posted on by
Reply

chef's journalThis is a pretty simple and quick breakfast that you may make as little or as much of as you like. In this case, I used about 1/2 cup of pancake batter (from an add-water mix), two slices American cheese, and 2 slices bacon. I first cooked the bacon and reserved a little grease. I divided the batter for form three pancakes. Upon flipping over the pancakes, I added cheese to two cakes. Finally, I stacked up the pancakes with a slice of bacon between each stack (cut in half so it would cover the full pancake. A little messy for cooking, but damn tasty!

IMG_1079

Apple Cheddar Empanadas

Posted on by
3

Fall is one of my favorite times of years to cook. I love all the flavors of the season – pumpkin, sage, butter, apples, pears, cinnamon, nutmeg, butternut squash, etc.

A couple of years ago I went apple picking up in Warwick, NY and I definitely overdid it. 25 pounds of apples later, I had to come up with fun and creative ways to use them so they would not spoil. This was also the first time I delved into canning.

Desserts and baking, with the exception of working with chocolate, have never been my forte. The past few years my capabilities have improved, but I cannot help but use cooking style improvisation in my baking, especially combining savory and sweet.

One of the recipes I developed was Apple and Cheddar Empanadas – a sweet and spicy apple pie filling enrobed in a cheddary empanada crust.

This week I revisited the recipe and forgot how much I liked it. I cannot take full credit for the dough part, as I used a recipe from Kraft, but I’m still proud to say it’s all from scratch.

This slideshow requires JavaScript.

APPLE CHEDDAR EMPANADAS
For the Dough:
Kraft Empanada Dough Recipe (consider substituting lard for shortening)
1 cup shredded cheddar cheese
Egg wash (one egg mixed with 1/4 cup water or milk)

For the Filling:
3 granny smith apples, peeled, cored, and cut into ~1″ cubes
1/4 cup butter
1/2 cup brown sugar
1/4 cup burbon or whiskey
1 teaspoon each – white pepper, cayenne pepper, cinnamon, nutmeg
Dash of salt
1 tablespoon flour

  1. Prepare dough according to recipe, set aside
  2. In a large saute or frying pan, melt the butter and add the apples, saute about two minutes as they start to brown
  3. Add brown sugar, bourbon, and spices. Continue to saute about five more minutes. Apples will start to decompose.
  4. Sprinkle flour over the apples, continue to heat and mix in about two more minutes. Remove from heat and allow to cool.
  5. Preheat oven to 400 degrees.
  6. Divide the dough equally into 12 pieces, roll into balls. Roll each ball into the shredded cheddar to coat, and knead the cheddar into each piece.
  7. Roll out each dough ball into 6 inch circles, add about 1 rounded tablespoon of filling to the center ( do not overfill).
  8. Fold each circle in half, seal the edges closed by crimping with a fork. Pierce the top of each empanada to allow filling to vent while baking.
  9. Arrange empanadas on a parchment paper lined cookie sheet. Brush the top of each empanada with the egg wash.
  10. Bake empanadas for 18 – 23 minutes or until golden brown in color. Enjoy hot or allow to cool. Empanadas can be stored at room temperature in a sealed bag for up to a week.

Roasted Tomato Sauce

Posted on by
Reply

My friend Jess is a big advocate for homemade tomato sauce. A few years ago we traveled down the Jersey shore together for a week with her husband and some other friends. A lot of the nights we cooked at home since we had a house with a full kitchen and supplies. Ever since that trip I have been a big fan of doing the same, especially as over time I have learned how easy it is.

One type of pasta sauce I like to make is my Roasted Tomato Sauce. I reduce down red wine, I roast tomatoes, roast garlic, and overall the sauce is full of intense, yet muted flavors. It serves well for baked pasta dishes, such as lasagna or ziti, where at times the filling is the main star of the dish.

ROASTED TOMATO SAUCE
Two pounds fresh tomatoes, cored and sliced
Six cloves garlic, peeled
Cooking spray
1 bottle red wine
1 large sweet or yellow onion, chopped
Olive oil, for sauteeing
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
1 tablespoon sugar
1/2 teaspoon ground nutmeg
Salt and pepper, as needed/to taste
Worcestershire sauce, to taste

  1. Preheat oven to 400 degrees
  2. Slice tomatoes, sprinkle with salt and pepper and arrange in a single layer on a baking sheet (more than one baking sheet may be necessary). Arrange the cloves of garlic on the baking sheet as well. Spray both sides of the tomatoes with cooking spray. Bake for about 1/2 an hour – tomatoes should be soft and falling apart, but not dry.
  3. Meanwhile, pour the wine into a sauce pan and bring to a boil. Reduce the liquid by 1/2 – 2/3, the texture should start becoming thicker, almost syrupy.
  4. In a large stock pot, coat the bottom with olive oil, about 1/4 to 1/3 a cup. Heat the oil for about a minute and add the onions. Cook for about 1 minute and add Italian seasoning, crushed red pepper, and nutmeg. Continue to cook the onions until soft and slightly translucent, about five minutes.
  5. Add the strained tomatoes, chopped tomatoes, and wine. Season sauce with salt and pepper.
  6. Remove the tomatoes from the oven, mash all together with the garlic – ingredients should mash easily. Add mixture to sauce.
  7. Add sugar and a few dashes of Worcestershire sauce. Simmer for one hour. Adjust seasonings as desired.
  8. Sauce can be refrigerated for two weeks or frozen to be used as needed. For best results, cool down and refrigerate overnight before using in your favorite recipe.

Late Night Snacks: Open Faced Bacon Grilled Cheese

Posted on by
Reply

It’s been mentioned a million times, my favorite food is cheese. There are always odds and ends in my fridge, thanks to my obsession with Maywood Marketplace, and now my employment with Whole Foods Market. I also usually have bacon in my fridge or freezer, both because I believe its effects on men in the art of seduction, and because it’s such a tasty, versatile ingredient.

Because of my cholesterol raising refrigerator stockpile, I’m usually prepared to put together a tasty late night snack. You can put together a pretty tasty grilled cheese sandwich with minimal effort by using your oven and not your frying pan – less mess to worry about in the morning.

Oven Baked Open Faced Grilled Cheese
Prepare bacon using your broiler setting. Arrange slices in a single layer on a lined cookie sheet (you can use parchment paper or aluminum foil). I like to brush the bacon with a bit of brown sugar and maple syrup to balance out the saltines of both the bacon and the cheese. Broil on low about 10 minutes or to your desired crispiness. Remember, you will be baking it once more for sandwiches, so you might want to leave it a bit chewier than normal as it will crisp up during the baking process. Meanwhile, spread a thin layer of butter on one side of each slice of bread you will be using, probably about a teaspooon per slice. As for cheese, I like to grate odds and ends of whatever is in my fridge that will melt well – I’ve used gouda, emmentaler, cheddar, manchego, robusto, UnieKaas, fontina, etc. When you’re ready, set the oven to 350 degrees, arrange bacon in a single layer on the dry, non-buttered side of the bread, and sprinkle with cheese. Bake sandwiches in the oven about 10 minutes, or until cheese is melted and bubbly. Eat open faced with a knife and fork, or just close those puppies up and enjoy as normal.

Roasted Brussels Sprouts with Bacon

Posted on by
Reply

Perhaps a phrase you hear few people utter, but Brussels sprouts are my favorite vegetable. I feel they get a bad rap because folks just don’t know how to prepare them properly. Boiled and steamed, they are nasty. Baked, roasted, sauteed, etc., methods that incorporate flavor while maintaining a nice bite, those are the ways you should enjoy them.

Last night I came up with a quick and easy recipe that only utilized five ingredients and only took about 10 minutes to prep. Even better, under 150 calories per serving!

ROASTED BRUSSELS SPROUTS WITH BACON

Makes 4 servings
1 12 oz. bag Brussels sprouts
8 strips bacon, raw
2 tablespoons olive oil
Ground black pepper
Ground nutmeg

  1. Preheat oven to 400 degrees.
  2. Layer strips of bacon into one equal stack. Cut into small squares, about 1/2 in in size. Place in bowl.
  3. Wash sprouts, dry thoroughly, and cut in halves. Place in bowl over bacon.
  4. Add olive oil and seasonings, mix ingredients thoroughly.
  5. Line a small baking sheet with either parchment paper or aluminum foil. Spread out sprouts in one layer. Roast until sprouts are slightly brown and semi-tender, about 1 hour.

This slideshow requires JavaScript.

Shrimp and Green Bean Scampi for One

Posted on by
Reply

It’s been awhile since I’ve been home on a weeknight and have had time to cook something nutritious. After a killer workout at the gym I wanted to put something wholesome in my body. I rummaged through my pantry and freezer and realized I could put together a shrimp scampi with vegetables. Tonight I opted to mix green beans in with the scampi and serve over Chinese noodles. I figured out the nutrition facts and this tasty dish came in at about 580 calories and less than 11 grams of fat….and I definitely made the portion size a tad too big 😉

INGREDIENTS

4 ounces Youmian (thin Chinese style noodles)

For the scampi:
4 ounces medium shrimp – about 20 shrimp
1 cup frozen green beans, thawed
1 teaspooon butter
1 teaspoon olive oil
1 clove garlic, minced
1 teaspoon lemon juice
1 teaspoon red pepper flakes
1 tablespoon fresh parsley
1/3 cup white wine
salt and pepper, to taste

  1. Cook noodles according to package directions. Drain, set aside.
  2. In a large skillet, heat oil, butter, and garlic until garlic starts to sizzle. Add shrimp, lemon juice, red pepper flakes, and parsley. Cook for about one minute, shrimp will be pink and firm.
  3. Add white wine, reduce sauce mixture until liquid is half.
  4. Add salt and pepper, adjust seasoning as desired.
  5. Add green beans, stir until hot.
  6. Dish noodles onto a plate, pour scampi over. Feel free to substitute another pasta or starch. Meal can be enjoyed on its own, or you may add freshly grated Parmesan or pecorino romano.

 

Sangria is Summer

Posted on by
2

Ah, Sangria. For me, it is the perfect summer beverage. Chilled wine, fresh fruit, a hint of sweetness…

My love affair with the beverage began when I was in college. I was first introduced to it in San Francisco by my sister, who was living there at the time. She and her then boyfriend snuck me into a bar they loved as I was only 20 years old. The first glass I was not getting what was so great about sangria. Granted, you need to keep in mind I was 20 and Malibu Bay Breezes and Buttery Nipple shots ruled my underage world. By the second glass I was hooked, and by the end of the pitcher as I nibbled on all the punch infused fruit, I was very, very drunk. I have to say, though, years later the first glass always goes down a little rough and then sangria is my BFF.

As I continued my college career, which included culinary school and a bartender’s license, I started experimenting with making sangria. My college best friend Susan and I discovered this awesome mix at Le Gourmet Chef which had a location at Providence Place Mall. The mix looked like this: It was such a simple recipe – wine, water, the mix, and brandy. Since it was the late 90s/early 2000s, we of course thought we were so clever and went with what all the rappers drank, Courvoisier. We were hooked. Nearly every time we hit up the mall we bought them out of the mix. Over time, the store stopped carrying it and we were devastated, so we had to start replicating our own recipes.

I have been complimented on my sangria quite a bit, and it’s time to share it with you all. I wish I could brag and make it out like I’m sharing this amazing trade secret, but I am almost embarrassed by how easy this is to make. The most time consuming part is chopping up fresh fruit.

ANNA’S SANGRIA

  • 4 bottles (750 ml) red wine – preferably a mix of sweet and dry
  • 1 pint-size bottle brandy – these days I keep it low brow with E&J VS
  • 2 cans seltzer
  • 2 cans ginger ale or sprite
  • assorted fresh fruit – I prefer a mix of citrus and tart apples, fruits that can hold up to a lot of alcohol.

Cut up fruit into chunk size pieces (about 1.5 inches), set aside. Mix all the liquids in a large container – preferably 2-3 gallons, leaving room for the fruit. Add fruit, chill overnight. When ready to serve, add a bit of ice and make sure each glass has plenty of fruit. Enjoy!

If you don’t have a large container, you can divide up the liquid into smaller pitchers for serving. It’s best to leave the fruit in overnight because it allows more flavors to develop, but if traveling to a party you can store the liquids in one container and fruit in another.

The liquids – a mix of dry and sweet red wines, ginger ale, seltzer…

Assorted fruits – ruby red grapefruit, navel oranges, lemons, limes, pink lady apples, granny smith apples

Fruit in chunks

Party-ready Sangria

Single Serve Crustless Quiche

Posted on by
Reply

Good for brunch or light dinner. A bit high in sodium. Consider low salt ham.

364 calories, 11 gr carbohydrates, 21 gr fat, 40 gr protein, 1572 mg sodium, 7 gr sugars

  • 2 eggs, beaten
  • 4 ounces ham steak, diced
  • 1 slice swiss cheese, diced
  • 2 tablespoons chopped onion
  • 1 teaspoon maple syrup
  • 1 tablespoon fat free half and half
  • Salt, pepper, cayenne pepper, nutmeg, to taste
  1. Preheat oven to 350 degrees
  2. Grease a single serve baking dish with cooking spray, set aside
  3. Sautee ham and onions until onions are soft, mix in maple syrup. Allow mixture to cool slightly
  4. Mix together eggs, cheese, and fat-free half and half. Add ham mixture and seasonings. Pour mixture into baking dish
  5. Bake for about 25 minutes until eggs are firm and top is slightly browned

Quick Peanut Soba Noodles

Posted on by
2

I’ve been counting calories lately and overall looking for more balanced nutrition. A friend suggested I give up carbs, especially wheat, but I’m not quite ready. This afternoon I wanted something satiating, slightly comfort-foody, and of course quick. As usual I raided my pantry for what I had, which this time included one neatly wrapped bundle of Blue Dragon Soba Noodles (Japanese-style noodles made in China, but I digress). I checked the nutrition facts and a serving was a whopping 436 calories. However, the serving suggestion was 1/2 of a package, or 125 grams. Using my handy food scale, I weighed out one bundle, about 75 grams. Sounded like a better serving size to me!

Noodles alone were not going to cut it, so I wanted some sort of sauce. I do love me some peanut noodles, so I decided to modify the peanut sauce I often make when I am cooking Asian meals. I was pretty happy with the results and the whole lunch only took me about 15 minutes to prepare. Overall, I am happy with the nutrition of the dish, except it is a bit high in sodium due to the soy sauce I used. I may try to omit the soy sauce and add a bit of water to thin the sauce.

Quick Peanut Soba Noodles

406 calories, 66 gr carbs, 10 gr fat, 13 gr protein, 787 mg sodium, 11 gr sugar

  • 1 bundle soba noodles (about 75 grams)
  • 1 tablespoon natural peanut butter
  • 1 teaspoon grated ginger
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon honey
  • 1 teaspoon raw sesame seeds
  1. Boil soba noodles according to package instructions, drain
  2. Mix all remaining ingredients, reserving sesame seeds, until well blended
  3. Mix peanut sauce with warm noodles, top with sesame seeds
  4. Eat up!

Quick and Yummy Shrimp Dish

Posted on by
Reply

Continuing with my meat-free Lent, I’m cheating a bit with seafood – keeps me from eating just carbs.

I recently ate Shrimp Oreganata at Biggie’s Clam Bar in Carlstadt. Just tasting it I felt I could do something similar to replicate the herbed bread crumb topping, of course using my beloved Ritz Cracker Crumbs.

I thawed some medium sized shrimp that I had in my freezer, and removed the tails. I greased the bottom of a pie dish and arranged the shrimp in a layer kind of near each other.

In a small bowl I mixed cracker crumbs, lemon juice, garlic powder, oregano, pepper, cayenne pepper, Italian seasoning, some nutmeg, and a bit of oil to further wet the mixture. I pressed the crumbs over the shrimp and baked everything at 400 degrees until golden brown, about 12 minutes. My tummy was quite satisfied with the results.

This slideshow requires JavaScript.