KITCHEN EXCURSIONS

Lamb Pot Roast with Juniper Berries

2012-02-16T18:26:00.000-05:00

Inspired by an Italian recipe, this is one of the best lamb dishes I've ever had the pleasure to enjoy. Try it some afternoon when you know you'll be staying home. You have to allow at least 3½ hours of cooking time, but once you have the meat simmering, there's very little left to do but turn it over once in a while. Well worth the time, I promise!

LAMB POT ROAST with JUNIPER BERRIES

2½-3lbs. half-leg of lamb, bone-in
1 medium carrot, peeled and chopped
1 small onion, chopped
1 celery stalk, chopped
3-4 garlic cloves, peeled and crushed
1-2 bay leaves
3-4 stalks fresh rosemary
2 Tbs. juniper berries
1 cup dry white wine, such as Pinot Grigio
2 Tbs. soy sauce
Freshly ground pepper
1 14-oz. can beef fat-free broth

1. Trim fat from the outside of the meat. Place in casserole with all remaining ingredients except beef broth. Cover and cook over low heat for 2 hours, turning meat every 30 minutes.

2. Increase heat to medium. Continue cooking, leaving cover askew, for another 1½ hours, turning meat once. Very little liquid should remain, and the meat should be a rich brown color.

3. Remove lamb to cutting board and cover with foil to keep warm. Add beef broth to pan and increase heat to high, stirring to loosen any vegetables stuck to pan. Boil for 5-10 minutes, then strain into sauce pan. Let sauce sit for a few minutes, skim fat from the top, and serve with sliced meat. Side dish suggestions: Saffron risotto or mashed potatoes, a vegetable and/or salad. Generously serves 2-3.

Lentil and Sweet Potato Soup

2012-02-15T11:15:00.002-05:00

Delicious, colorful, and nourishing, this French-inspired soup is totally vegan, though adding a few slices of cooked sausage might better entice the carnivores. Using sweet potatoes instead of carrots gives the soup a unique flavor and adds a boost of Vitamin A.

LENTIL and SWEET POTATO SOUP

2 Tbs. olive oil
3-4 garlic cloves
1 large sweet onion
2-3 celery ribs
1 leek, white part only, well washed and roughly chopped
1 tsp. dried thyme
2 Tbs. unbleached flour
10 cups vegetable stock
1 1/4 cups brown lentils
2-3 bay leaves
2 medium sweet potatoes (about 1 lb.), peeled and cubed
1/3 cup arborio rice
Salt and freshly ground black pepper
Fresh chopped parsley

1. Heat oil in a large soup pot over medium heat. Chop vegetables in food processor and sauté until soft, about 10 minutes.

2. Sprinkle flour over vegetables and cook another 3 minutes. Remove pan from heat and gradually stir in stock.

3. Pick through lentils carefully and remove anything that isn’t a lentil. Add lentils, bay leaves, and 2 tsps. salt to soup pot. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.

4. Add sweet potatoes and rice. Cook another 20 minutes, or until sweet potatoes and rice are done. Discard bay leaves.

5. Pureé 2 cups of the soup in a blender or food processor and return to the pot. Heat through, add parsley, and serve with hearty bread. 4-6 filling servings.

Chicken Marsala with Eggplant

2012-02-12T13:28:00.001-05:00

This chicken has a few steps to it, but the delicious result is well worth the effort. Recipe doubles or triples easily, perfect for a dinner party, which is how we enjoyed it last night with salad and saffron risotto. Buon appetito!

CHICKEN MARSALA with EGGPLANT

1-2 baby eggplants (1-2 lbs.) skin on
2 medium plum tomatoes
3 lbs. chicken parts
½ lb. lean bacon
1 Tbs. unsalted butter
1 stalk celery, finely chopped
3-4 cloves garlic, minced
1 tsp. dried thyme
Salt and freshly ground black pepper
½ cup Marsala wine

1. Cut eggplant into quarters, then into thick chunks. Sprinkle well with salt and let drain in colander for about an hour. Rinse and dry well with paper towels.

2. Bring a pan of water to a boil. Core tomatoes. Slice small crosses into each end. Dip in boiling water until skin begins to loosen, about 20 seconds. Remove from pan and peel. Cut tomatoes in half crosswise and squeeze seeds out. Chop tomatoes and reserve.

3. Fry bacon in deep frying pan until crisp. Remove bacon and drain on paper towels. Crumble bacon and reserve.

4. Remove all but 1 Tbs. bacon fat from pan. Add butter to bacon fat in pan. Brown chicken on all sides, in batches, if necessary, about 12 minutes. Remove chicken to baking pan (lined with foil, if desired.)

5. Add eggplant and celery to frying pan. Sauté about 5 minutes. Stir in tomatoes, garlic, bacon, thyme, salt and pepper. Add Marsala and heat through.

6. Pour eggplant mixture over chicken. Cover baking pan with foil and bake at 350° for 1 hour. Remove foil and brown chicken under broiler. Suggest serving with saffron risotto or baby roasted potatoes. Serves 4.

Marinade for Flank Steak

2012-02-10T09:18:00.000-05:00

For the better part of a decade, I was a stay-at-home Mom. I learned a great deal about cooking then, a lot of it from turning on PBS to watch Julia Child on weekday afternoons. At last, she did something even I could handle: marinating a flank steak. I can still hear her explaining how the olive oil in this recipe acts as a liaison for the other ingredients.

Because the recipe is so simple, I wondered how good it could be. Still, I gave it a try, and I’m glad I did. We’ve tried many flank steak marinades over the years, but we’ve never found one better.

I’ve tweaked this recipe a bit by increasing the amounts and marinating time, but it’s essentially Mrs. Child’s.

MARINADE for FLANK STEAK

1 large shallot, chopped
4 Tbs. olive oil
3 Tbs. soy sauce
3 Tbs. lemon juice
1 tsp. dried thyme
A few drops hot sauce

1. Trim a 1½ to 2-lb. flank steak and score lightly on each side.

2. Combine marinade ingredients and marinate steak at least 1 hour. Overnight is better.

3. Grill to desired doneness. Slice thinly, at an angle, and serve with preferred side dishes.

Spinach and Beef Lasagna

2012-01-25T14:35:00.000-05:00

Contributed by DawnMarie Hamilton

Many years ago, my sister, Lynn, introduced her lasagnarecipe to our family. Since then, hardly a family gathering has gone by withoutone of the Hamilton girls making 'thelasagna'. I added spinach recently at my husband's request. We really like thenew recipe…

Ingredients

For the sauce:
1 tablespoon olive oil
1 pound ground beef
4 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon dried parsley flakes
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon sugar
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1/4 cup water

8-ounces lasagna noodles (12 noodles), cooked
1 pound part skim mozzarella cheese
1/2 cup finely ground parmesan cheese

16-ounce part skim ricotta cheese
1 egg, beaten

1 10-ounce package frozen chopped spinach, thawed anddrained

1/2 teaspoon salt
1/8 teaspoon pepper

1. Pour oil into a frying pan over medium-high heat. When hot, brown beef. Drainoff excess fat. Stir in garlic, salt, parsley, oregano, basil, sugar, tomatosauce, tomato paste and water. Bring to boil then simmer for 15 minutes. Setaside.

2. Meanwhile, slice ¾ of mozzarella cheese into 27 pieces and set aside, cuberemaining ¼ of mozzarella cheese to mix into ricotta in step 3.

3. Mix ricotta, cubed mozzarella cheese (step 2), egg, spinach, salt andpepper.

Add sauce and repeat layers.

4. Spoon a small amount of sauce into bottom of lasagna pan. Layer 4 noodles,1/3 ricotta mixture, 1/3 parmesian, 9 slices of mozzarella, sauce. Repeat for 3layers. Cover pan with aluminum foil.

5. Bake in a pre-heated 375 degree oven for 25 minutes. Remove foil and bakefor 5 more minutes. Let cool for 5 minutes and serve.

Enjoy!!

Moroccan Lamb Tagine (Lamb Stew with Prunes)

2012-01-09T07:21:00.007-05:00

If you’re as fussy about trimming the meat as I am, lamb stews can be a lot of work. I like to pick up a boneless butterflied half-leg of lamb, cut it into nicely trimmed cubes (I’ll get about one pound), and freeze it. I’ll repeat the process until I have enough to make something good, like Fajoom, or this Moroccan tagine.

My Aunt Diane served this incredibly delicious stew to my husband and me after one of our coast-to-coast flights to visit her and my uncle in California. I thought I’d pick around the prunes, but one taste and I ate it all. The blend of spices is sublime; none dominate the dish. I’ve fine-tuned the ingredients a tad, but this is essentially Diane’s recipe.

MOROCCAN LAMB TAGINE

(Lamb Stew with Prunes)

¼ cup butter (½ stick)
2 Tbs. olive oil
1 tsp. cinnamon
1 tsp. ground ginger
¼ tsp. powdered saffron (6-0.1g pkgs.)
¼ tsp. turmeric
3 lbs. boneless leg of lamb cut in 1-inch cubes
1 tsp. salt
1½ cups chicken broth
¼ cup minced parsley
2 Tbs. minced fresh cilantro
2 onions, thinly sliced
2 cups pitted prunes (9-oz. pkg.)
2 Tbs. honey
Salt and pepper
Toasted sesame seeds

1. Bring chicken broth to simmer in a small pan. Heat butter and olive oil in a deep frying pan over low heat. Add cinnamon, ground ginger, saffron and turmeric. Stir mixture well.

2. Add lamb cubes, tossing to coat with spice mixture and 1 tsp. salt. Increase heat to medium low. Cook lamb, stirring occasionally, for 15 to 20 minutes, until lamb is browned well.

3. Add broth, parsley, and cilantro. Bring mixture to a boil over moderate heat. Cover and simmer for 1 hour, stirring occasionally.

4. Stir in onions. Cover and simmer for 30 minutes. (Onions will melt into the sauce.)

5. Stir in prunes and honey. Season to taste with salt and pepper. Partially cover and simmer, stirring occasionally, for 25 minutes. If more sauce is desired, add more chicken broth.

6. Serve tagine alone, with/over Israeli Couscous with Pine Nuts, or with rice pilaf. Garnish dish with a sprinkle of toasted sesame seeds, if desired. Serves 6.

Israeli Couscous with Pine Nuts

2012-01-03T09:42:00.000-05:00

Whether you call it seksu, kuskus, or keskesu, couscous is a versatile and delicious dish. This North African staple has been around for centuries, traveling all over and leaving recipes in medieval cookbooks from Morocco to Brittany.

These tiny round grains of semolina pasta may be steamed or simmered in a variety of broths and served as a main course or side dish. I prefer the larger version, called pearl or Israeli couscous, and I’ve been making gorgeous salads with it all summer.

Israeli/pearl couscous comes in many flavors and may be made of different grains, such as barley or whole wheat. For this recipe, I used a tri-color semolina couscous for a festive touch and simmered it in homemade vegetable broth. We enjoyed it with grilled fish and steamed veggies, but this would be an outstanding side dish for a multitude of main courses.

ISRAELI COUSCOUS with PINE NUTS

3 Tbs. extra virgin olive oil                       1¾ cups pearl couscous
1 large shallot, chopped                           2 cups simmering broth
4 scallions, white parts chopped,             1 tsp. salt
       green stems sliced into rounds          ½ cup pine nuts, lightly toasted
2-3 garlic cloves, chopped                        Fresh parsley, chopped

1. Heat 2 Tbs. olive oil in a deep sauté pan (I use a non-stick pan for this recipe). Add the shallot and scallion whites and stir until tender and just starting to brown, about 7 minutes.

2. Stir in remaining Tbs. olive oil and garlic and cook 1 minute more. Add the couscous and stir until the granules are coated with oil and no longer clump together, 2-3 minutes.

3. Stir in heated broth and salt. Bring to a boil, then simmer, covered, 10-12 minutes, until broth is absorbed. Stir occasionally.

4. Remove from heat. Stir in half the pine nuts and the parsley. Garnish with scallion greens and serve, passing the rest of the pine nuts at the table. Leftovers reheat well. Serves 4-6.

Kale Chowder with Sausage and Cannellini Beans

2011-12-28T08:58:00.009-05:00

This hearty soup, loosely based on Portugal’s Caldo Verde, is so delicious, you won’t believe it’s good for you. Kale is the star here, puréed to form a colorful base for sausage and beans. My writing group gave it top marks, and the leftovers disappeared quickly the next day.

KALE CHOWDER with SAUSAGE and CANNELLINI BEANS

1½ lbs. Italian sausage (5-6 sausages)
½ cup dry red wine
¼ cup olive oil
1 large Vidalia onion, chopped
2-3 garlic cloves, minced
4 medium Yukon gold potatoes, peeled and diced
8 cups chicken broth
1 large bunch kale or Swiss chard
2 15-oz. cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper

1. Preheat oven to 350°. Prick sausages several times with sharp knife or fork. Place in a single layer in a baking pan just big enough to hold them and bake for 15 minutes. Turn and bake another 15 minutes. Drain fat and add red wine to pan. Turn sausage and bake another 15 minutes. Turn again and bake 15 minutes more. (Total baking time 1 hour.) Remove the sausages to a dish lined with paper towels and let cool.

2. Warm the broth in a sauce pan. Heat olive oil in a large soup pot over medium heat. Add onions and garlic and sauté about 5 minutes. Stir in potatoes and 1 tsp. salt. Cook 2 minutes. Add broth, bring to a boil, then simmer, covered, for 15 minutes.

3. Remove thick stems from greens. Wash greens, roughly chop, and add to soup pot. Cover and simmer another 45 minutes, until greens are tender.

4. Purée soup in batches in blender (or use an immersion blender) and return to pot. Stir in beans. Slice sausages into rings and add to pot. Simmer soup 15-20 minutes. Adjust seasoning to taste. Serves 8.

Swedish Meatballs

2011-12-19T07:15:00.002-05:00

Contributed by Dawn Marie Hamilton

We could always count on my mom to make Swedish meatballs during the holidays and for other festive occasions. Sometimes she served the rich, delicious meatballs as an appetizer with fancy toothpicks, other times she served them over egg noodles as a main course. Either way, we devoured the lot. Mom passed in 2010, but I think of her each time I make her recipe. The following is my rendition of this family favorite.

Ingredients:

2 pounds meatloaf blend*
1 cup homemade breadcrumbs from stale bread
1 cup milk
1 onion, minced
3 tablespoons butter
2 large eggs, beaten
¼ teaspoon ground black pepper
1 teaspoon salt
pinch nutmeg
2 cups beef broth
3 tablespoons flour
pinch lemon peel
1 cup sour cream
chopped dill or parsley for garnish
egg noodles (optional)

* Alternately use—as my mother did—1 pound ground beef, ½ pound ground pork, and ½ pound ground veal.

1. Blend meat, breadcrumbs and milk in a large bowl. Meanwhile sauté minced onion in 1 tablespoon butter. Add onion, eggs, pepper, salt and nutmeg to meat. Mix well and roll into small balls.

2. Brown meatballs in 2 tablespoons butter. Remove meatballs from pan to clean bowl. To pan juice, add beef broth and whisk in flour until smooth. Add lemon peel. (The gravy will not be thick at this point.) Return meatballs to gravy and simmer for 1 hour.

3. Remove meatballs to serving bowl. Stir sour cream into gravy and heat. Pour gravy over meatballs and serve as appetizer or over egg noodles as main course. Garnish with dill or parsley.

6 generous main course servings. Enjoy!

Mushrooms Stuffed with Sausage and Pine Nuts

2011-12-17T09:57:00.005-05:00

Inspired by a Spanish Tapas recipe, these stuffed mushrooms entice with butter and brandy. Try them and watch them disappear!

MUSHROOMS STUFFED with SAUSAGE and PINE NUTS

1½ lbs. medium white mushrooms
Lemon juice
10 Tbs. butter
1 large shallot, minced
2-3 garlic cloves, minced
½ lb. sweet Italian sausage (about 2 sausages, casings removed)
6 Tbs. dried breadcrumbs, plain or garlic & herb flavored
1½ tsps. brandy
2 Tbs. minced fresh parsley
3 Tbs. pine nuts, lightly toasted
Salt and freshly ground black pepper (optional)

1. Preheat oven to 375°. Clean mushrooms. Separate stems from caps and finely chop. Sprinkle caps with lemon juice.

2. Heat 8 Tbs. of butter in a medium skillet. Sauté shallot over medium low heat until wilted. Add garlic and cook 1 more minute. Add sausage meat and cook until well browned.

3. Add chopped mushroom stems to meat and cook 3 minutes more. Remove pan from heat. Stir in bread crumbs, brandy, parsley, and pine nuts. Season with salt and pepper if needed.

4. Stuff mushroom caps with meat mixture and place in baking pan. Melt remaining 2 Tbs. butter and drizzle over stuffed mushroom caps. Bake for 15-20 minutes.

Jiddo's Hummus Bi Tahini

2011-12-14T06:44:00.003-05:00

My late father-in-law excelled at making soups and baked beans, but his Hummus Bi Tahini is my favorite. I've never tasted better hummus than his version of this classic Arabic dip, a blend of chickpeas and sesame paste. Delicious, nutritious, and easy, this appetizer/side dish is great for the holidays, a nice break from all those cream-laden dips packed with calories. Be sure to use good quality tahini, and try not to eat it all before you serve it!

JIDDO’S HOOMIS BI TAHINI

Mix in Blender:
1 15-oz. can chickpeas, rinsed and drained
1 cup plain low fat yogurt
2 Tbs. vegetable oil
Salt and freshly ground white pepper
2-3 Tbs. lemon juice
1 large garlic clove, put through press

Transfer mixture from blender to bowl. Add about ¾ cup Sesame Tahini, a little at a time, stirring well to desired thickness. Adjust seasonings to taste. Garnish with parsley, toasted pine nuts, and/or a scattering of chickpeas. Serve with crackers, pita bread, and/or crudités.

Free Recipe Collection from MuseItUp Authors

2011-12-03T12:18:00.000-05:00

My fellow MuseItUp author, J.Q. Rose, had compiled a collection of recipes as a holiday gift to our readers. J.Q. is currently featuring these delectable recipes on her blog, JQ Rose, Author, along with excerpts from each author/cook's writing.

If you'd like to receive a pdf copy of this these recipes, send me a note here at Kitchen Excursions and put "Recipes" in the subject line, or visit the Good Eats, Great Reads Recipe Collection page on J.Q.'s blog.

Happy Holidays!

Welsh Lamb and Buttermilk Soup

2011-11-30T19:15:00.002-05:00

The leek, the national emblem of Wales, plays a delicious part in this soul-warming soup. It’s one of the best in my culinary repertoire, a perfect dish for a cold winter night.

Leeks - Courtesy of Photobucket

Don’t be put off by all the steps. It’s easy if it’s done in parts, the prep work one day, the finish work a day or so later. I prefer to do this for two reasons. Cooling the broth solidifies the fat from the lamb, making it easy to remove. And on the day you decide to serve the soup, it’s a cinch to put together. All you’ll need is your favorite crusty bread.

Mwynhewch eich bwyd! (Bon appetit!)

WELSH LAMB and BUTTERMILK SOUP

2 lbs. lamb bones
1½-lb. piece of lean leg of lamb
2 leeks, washed and chopped
2 stalks of celery with leaves, washed and chopped
2 small purple turnips, peeled and quartered
2 medium onions, peeled and quartered
10 cups water (2 ½ qts.)

4 Tbs. butter
4 Tbs. flour
2 ½ cups buttermilk
Salt and freshly ground white pepper
2 Tbs. fresh chopped parsley

1. Rinse the bones and meat and place in a soup kettle with the water. Bring slowly to a boil, skimming frequently. After the foam has subsided, add the leeks, celery, turnips, and onions. Lower the heat and simmer, uncovered, for 2 hours. Remove the bones and meat and set them aside. Strain the soup and discard the vegetables. Return the bones to the kettle with the strained broth and simmer till it is reduced to about 5 ½ cups.

2. Transfer broth and meat to separate containers and refrigerate until ready to finish soup.

3. Bring the buttermilk to room temperature. Remove the fat from the broth. Place broth in sauce pot and bring to a simmer. Dice the lamb into bite-sized pieces, trimming off fat and gristle as you go.

4. Melt butter in a soup pot. Stir in the flour and simmer over low heat until golden. Add the buttermilk slowly, stirring constantly until the sauce is thick and smooth. Add the hot lamb broth, 1 cup at a time, stirring well after each addition. Adjust the seasonings. Stir in the reserved lamb and simmer for 8-10 minutes. Season to taste with salt and pepper, add parsley, and serve. Serves 4-6

Ratatouille Made Easy

2011-11-14T10:03:00.012-05:00

Contributed by Dawn Marie Hamilton

Traditional Ratatouille recipes call for the vegetables to be sautéed then baked as a casserole. This easy recipe skips the sauté step, adds the flavor of baby bella mushrooms and uses tomato sauce instead of whole tomatoes.

As with many of my favorite dishes, this colorful recipe doesn't require exact measurements.

Ingredients:

1 eggplant (1.5 pounds), ends trimmed, unpeeled, diced
2 zucchini (1 pound total), unpeeled, diced
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
6-8 ounces baby bella mushrooms, stems trimmed, quartered
5-6 tablespoons extra virgin olive oil
1 cup roasted garlic pasta sauce
6 large cloves garlic, halved (optional—add garlic if using plain marinara sauce)
pepper

1. Toss vegetables in large bowl with olive oil and season with pepper to taste.

2. Arrange on two parchment-lined baking sheets in single layer.

3. Place on center racks in 350 degree preheated oven and roast for thirty minutes. Switch pan positions and roast for additional thirty minutes. (total baking time: 1 hour)

4. Heat pasta sauce and mix with roasted vegetables in a large bowl.

Serve over rice or pasta as a meatless main dish or as a side dish with your favorite meat. We like it as a side for chicken. Serves 4 as main dish with rice.

* Can be made a day in advance and reheated with meal.

Savoy Cabbage Soup with Sausage and Arborio Rice

2011-11-02T08:12:00.003-04:00

Cabbage. I never liked the horrid stuff my mother plunked into the corned beef pot. She used common cabbage, but there are dozens of cabbages suited to different purposes. Cabbage is good for you, and as we all know, that doesn't mean it has to taste (or smell) bad.

My mother-in-law whipped up delicious cabbage rolls, one of many Syrian dishes made by stuffing various vegetables with ground lamb, rice, and Middle Eastern spices. Back in April, Dawn shared a wonderful stuffed cabbage recipe (Hungarian Stuffed Cabbage -Töltött Káposzta).

I first tried Savoy cabbage in Ireland. Shredded and cooked in cream and bacon, it served as a bed for a roasted meat I can't recall, the cabbage was so good. Savoy cabbage is milder than common cabbage. Prettier too, with its curly leaves.

I've made this Savoy Cabbage Soup, my version of a classic Italian dish, several times, most recently when the weather here in New Hampshire turned chilly in late October. Delizioso!

SAVOY CABBAGE SOUP WITH SAUSAGE AND ARBORIO RICE

32 oz. fat free beef broth
32 oz. fat free chicken broth
3 Tbs. butter
1 small Vidalia onion, chopped
1 lb. sweet Italian sausage (4-5 sausages), casings removed
6 cups (about 1¼ lbs.) shredded Savoy cabbage
1 tsp. dried thyme
1 large bay leaf
½ cup arborio rice
Fresh chopped parsley

1. Combine broths and bring to a simmer.

2. Melt butter in 6-8 quart pot. Add onion and sauté until soft and golden.

3. Add sausage, breaking up with wooden spoon. Cook until it well browned.

4. Prepare cabbage. Remove and discard outer leaves and core, removing thick "ribs" from the larger leaves as you work. Thinly slice cabbage (I use my food processor with thickest slicing blade), add to sausage, and cook until wilted.

5. Add broth, thyme, and bay leaf. Bring to a boil. Cover and simmer 30 minutes.

6. Add rice. Cover and simmer 20 more minutes. Remove bay leaf. Add parsley and serve with crusty bread. Serves 6-8.

Southwest Tuna Shells

2011-10-23T15:27:00.000-04:00

Need a quick, crowd-pleasing appetizer that needs no cooking? Look no further!

SOUTHWEST TUNA SHELLS

2 boxes frozen Mini Fillo Shells, thawed about ten minutes

1/3 cup mayonnaise

1 Tbs. taco seasoning

1 Tbs. tomato paste

1 tsp. fresh lime juice

1 can solid white tuna in water, drained and chopped

1/2 cup Southwestern Style corn, drained well

1 small bunch scallions, chopped

Fresh chopped cilantro or parsley for garnish

1. Combine mayonnaise, taco seasoning, tomato paste, and lime juice in a medium bowl.

2. Add tuna and scallions. Fold in corn.

3. Fill shells, dividing mixture evenly. Garnish with herbs. Chill until ready to serve. Makes 30 shells.

Slow Cooker Rosemary Chicken

2011-10-20T10:22:00.008-04:00

Contributed by Dawn Marie Hamilton

This summer was hot in Southern Maryland. I didn't cook much. Now that the weather has cooled, I'm back in the kitchen.

There are many great techniques for preparing roast chicken. As an aspiring author with a busy schedule, I appreciate the convenience of a slow cooker. A 6-7 quart size slow cooker is required for this recipe.

I usually slow cook the chicken early in the week so we have leftovers for several days, and I have time to write instead of preparing meals. On the first night, I like to serve the chicken with Garlic Green Beans and Shitake Mushrooms.

Ingredients:

1 6-7 pound roaster chicken
1/2 lemon
6 cloves garlic, cut in halves
4 sprigs rosemary, plus 2 teaspoons fresh minced rosemary
2 teaspoons sea salt
1 teaspoon ground black pepper

1. Remove giblets and neck from cavity of chicken.

2. Place garlic, rosemary sprigs and lemon in chicken cavity.

3. Blend minced rosemary, sea salt and black pepper. Rub on outside of chicken.

4. Place chicken in crock, cover and cook according to manufacturer's recommendation. Internal temperature should measure at least 165°F (74°C).

For my slow cooker: HIGH for 4 hours. LOW for 8 hours. My old cooker had an auto-shift option. Since I like to start the cooker around noon, I simulate the auto-shift by cooking on high for 1 hour then switching to low for 5 hours.

Vegetable Stock à la Pat

2011-10-01T09:19:00.003-04:00

It’s Autumn in New Hampshire, and the cool, crisp weather has me reviewing my heartier recipes. A few of the best use vegetable broth as a base. I’ve tried the canned versions and the health food store boxes. Many were acceptable, yet I'd rather use plain water than add the less tempting versions to my soups and risottos. After some experimenting, I developed my own vegetable stock. The simmering broth fills the kitchen with heavenly aromas, and it’s a wonderful substitute for chicken broth in many recipes. Give it a try, and keep a few containers on hand in the freezer.　

VEGETABLE STOCK à la PAT

1 large onion, chopped, with skin (Pat’s note: the skin will color the broth)
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 ribs celery with leaves, chopped
Handful of chopped lettuce
½ lb. sliced shiitake mushrooms
½ lb. sliced white mushrooms
2 leeks, well washed and chopped
1 small celeriac, peeled and chopped
1 purple topped turnip, peeled and chopped
Strip of Kelp (Kombu)
Garlic cloves, peeled and chopped
Generous grinding of porcini powder
3 Bay leaves
Fresh sage and thyme
1 tsp. salt
½ tsp. peppercorns
¼ tsp. fennel seeds
¼ tsp. cloves

Combine all ingredients in a 12-quart stock pt. Add water to cover vegetables and bring to a boil. Simmer, covered, about two hours, until vegetables are soft. Strain broth.

Risotto with Italian Sausage and Wild Mushrooms

2011-09-13T14:26:00.002-04:00

When the mood for something special strikes, there's nothing like risotto. Madeira wine makes this one special. Elegant enough for company, down home and delicious enough for family, it's fun to make and a joy to serve. The evenings are growing cooler, so why not grab a bottle of Madeira and a package or three of those pre-sliced wild mushrooms the stores carry now and create this delicious dish?

RISOTTO with ITALIAN SAUSAGE and WILD MUSHROOMS

For the Sausage and Mushrooms:
2 Tbs. olive oil
1½ lbs. sweet Italian sausage (5-6 sausages)
8 oz. sliced Baby Bella or Crimini mushrooms
10 oz. sliced shiitake mushrooms
1 tsp. dried thyme
1 tsp. dried oregano
½ cup Madeira wine

For the Rice:
6-7 cups chicken broth
1 stick (½ cup) butter
1 large vidalia onion, chopped
4-5 large garlic cloves, minced
2 cups carnaroli or other arborio-type rice
1 cup Madeira wine
1 cup fresh chopped parsley
Salt and pepper to taste
Freshly grated Parmesan Reggiano cheese

1. Heat the oil in a large skillet over medium heat. Remove sausages from casings and sauté in oil, breaking into bite-sized chunks. When sausage is nearly browned, fold in mushrooms with thyme and oregano. Cook, stirring, until mushrooms are tender and meat is browned, about 10 minutes. Add ½ cup Madeira wine and stir another minute. Remove skillet from heat and set aside. Reheat on low when ready to cook rice.

2. Simmer chicken broth in a 3-qt. saucepan. Melt butter in non-stick skillet and add onion. Sauté until onion is soft, about 5 minutes. Stir in garlic. Add rice and stir to coat grains with butter mixture, about 2 minutes. Add 1 cup Madeira wine and simmer, stirring, until nearly absorbed. Add a ladleful of hot chicken broth to wine and stir until nearly absorbed. Continue ladling broth into rice, stirring frequently, for 18 minutes. Rice should be firm but not crunchy and have a creamy consistency. Cook more if desired, but don’t over cook.

3. Stir sausage and mushroom mixture into rice. Season with salt and pepper. Add parsley and serve, passing cheese at the table. Serve with salad and crunchy bread. 6 generous servings.

Chili Two Ways

2011-09-09T15:15:00.004-04:00

"This is to thank you for all the special meals you make for me," said one of the talented writers in our Monday night writing group, and she handed me a brand new cookbook. She caught me off-guard—I truly enjoy hunting down vegetarian recipes that everyone in the group enjoys, and my husband enjoys them too.

The cookbook is The Flexitarian Table by Peter Berley, a neat collection of recipes that can be adjusted to please all the vegetarians and meat lovers in your life. A great idea, and inspiring to read, even though I've been cooking like this for a while now. Below is my own Chili Con Carne recipe in both its original form and with suggested changes to adapt it into a vegan delight.

CHILI TWO WAYS

3 Tbs. vegetable oil
1 large vidalia onion, peeled
4-5 garlic cloves, peeled
2 jalapeño chili peppers, seeded
1 red bell pepper, seeded
2 Tbs. chili powder
4 Tbs. ground cumin
2 lbs. lean ground beef OR 4-6 portobello mushrooms, chopped in processor
1 8-oz. can tomato sauce
1 28-oz. can crushed tomatoes
3 15-oz. cans mixed kidney beans, rinsed well and drained
(increase to 5 cans if using mushrooms instead of beef)
2 tsps. dried oregano
1 13-oz. can beef OR vegetable broth
1½ cups dry red wine

1. Heat oil in non-stick skillet. Prepare and process vegetables and sauté until soft, about 3 minutes. Stir in chili powder and ground cumin. Cook for one minute and transfer to 8-qt. stock pot.

2. Brown ground beef or mushrooms in the same skillet, breaking up meat and adding 1 tsp. salt, about 5 minutes. Transfer beef/mushrooms with slotted spoon to stock pot, leaving fat behind. Stir tomato sauce, tomatoes, oregano, and beans into stock pot. Add beef/vegetable broth and wine. Simmer about 2 hours.

3. Serve with chopped scallions, tortilla strips, sour cream/tofu sour cream, and grated Monterey Jack or similar cheese/veggie cheese. Plenty for 6-8.

Roasted Sweet Potato and Lentil Salad

2011-08-09T11:09:00.002-04:00

Serve this colorful and nutritious vegetarian salad as a delicious main course or a fabulous side dish.

ROASTED SWEET POTATO and LENTIL SALAD

For the Lentils:
1 cup French green lentils (du Puy)
1 large bay leaf
3 large garlic cloves cut in half

For the Sweet Potatoes:
2 large sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
2 Tbs. vegetable or light olive oil
1 Tbsp. chopped fresh rosemary

For the Dressing:
1/8 cup olive oil
2 Tbs. white balsamic vinegar
1 tsp. fresh lemon juice
1 large garlic clove, minced　
1 tsp. maple syrup
1 tsp. Dijon mustard
Salt and pepper to taste

To Finish the Salad:　
2 small seedless cucumbers, peeled and diced
4 scallions, white parts chopped, green tops sliced
1 15-oz. can chick peas, rinsed and drained well
¾ oz. pkg. fresh dill, chopped
½ cup fresh basil, roughly chopped

1. Place lentils, garlic cloves, and bay leaf in a pot with cold water to cover by two inches. Bring to a boil. Simmer lentils until tender but not mushy, 15 to 20 minutes. Rinse in cool water and drain well, discarding bay leaves and garlic. Transfer to a large bowl.

2. To roast sweet potatotes, heat oven to 400 F. In a 9x13-inch pan, toss potato cubes with oil and rosemary. Cover with foil and roast for 12 minutes. Remove foil, shake pan, and continue roasting until potatoes are tender, about 12 -15 minutes more. Drain/cool on paper towels. (Sweet potatoes may be boiled - about 8-10 minutes, or steamed - about 6-7 minutes, until tender. Drain well.)

3. Blend ingredients for dressing together. Fold into lentils. Add potatoes and all remaining ingredients, folding gently to combine. Serve warm or at room temperature. Serves 4-6.

Grilled Pork Tenderloin Marinated in Coffee

2011-08-02T19:14:00.001-04:00

In the mood for prime rib some time ago, I ordered a Cuban version at a local restaurant. I wondered who on earth would spoil good beef by rubbing coffee grounds on it, but I really wanted beef that night and figured I could scrape off the coating.

I ate it all.

When I saw this recipe in Bon Appetit a while back, I had to try it. The magazine featured it in their restaurant section, crediting it to the Belrose Bar & Grill in Pennsylvania. We served it to guests on a hot Sunday afternoon with Couscous and French Lentil Salad and Middle Eastern Zucchini Salad. Making a sauce of the marinade was my idea, but whoever concocted this recipe should receive a culinary medal.

GRILLED PORK TENDERLOIN MARINATED IN COFFEE

½ cup freshly ground coffee beans
½ cup vegetable oil
¼ cup mild-flavored (light) molasses
¼ cup dry-roasted macadamia nuts (I used more)
¼ cup maple syrup
¼ cup soy sauce
2 garlic cloves (I used more)
2 Tbs. fresh lime juice
1 Tbs. mirin (sweet Japanese rice wine)
1 jalapeño chile, coarsely chopped (I used 2)
1½ tsps. fresh ginger, peeled and minced
1½ tsps. kosher salt
A few good twists of fresh black pepper
2 pork tenderloins (about 2½ pounds)

1. Place pork in large resealable plastic bag. Purée remaining ingredients and pour over pork. Turn to coat pork well. Marinate 24-48 hours.

2. Prepare barbecue and gill pork over medium heat, turning often, until done, about 25 minutes. (Internal temperature 145°)

3. Transfer pork to cutting board and let stand 10 minutes. Strain marinade into small sauce pan and boil for 10 minutes. Slice pork thinly and serve with sauce. 6 servings.

Fettuccine with Asparagus and Summer Squash

2011-07-28T08:30:00.005-04:00

Contributed by Dawn Marie Hamilton

I like to serve at least one veggie main course each week. This week, I created a recipe from a picture I found a while back in a chef's equipment catalog. Although I lusted after the advertised sauté pan, the pasta and vegetables in the pan was what had my mouth watering.

In the picture the chef appears to have used regular fettuccine. I mixed regular fettuccine with whole-wheat fettuccine. This is a very easy recipe not requiring precise measurements.

Ingredients:

8 ounces fettuccine (semolina/durum)
8 ounces whole-wheat fettuccine (durum whole grain)
4 tablespoons olive oil
4 cloves garlic, minced
1 bunch asparagus, each spear cut into thirds
1 medium zucchini, sliced thin
1 medium yellow squash, sliced thin
zest of one small lemon (about 2 tablespoons)
freshly ground black pepper
freshly grated parmesan cheese

1. Cook fettuccine according to package(s) for desired doneness, keeping in mind that each type might have a different cooking duration. Time accordingly.

2. Meanwhile, pour olive oil into a large sauté pan. When hot, add garlic, asparagus, zucchini and yellow squash. Cover and cook on medium-low until desired tenderness. Add lemon zest near end of cooking time.

3. Toss cooked vegetables with cooked fettuccine, black pepper and parmesan cheese. Place in bowls and serve with a favorite wine.

Makes 4 generous servings. Enjoy!

Mushrooms à la Greque

2011-07-26T10:47:00.000-04:00

Cool and colorful, an antipasto is always perfect for supper on a hot summer evening. Our writers’ group enjoyed a sizable one last night before rolling up our proverbial sleeves and getting down to work. Our meal was nearly vegetarian (we had tuna in the cannellini beans and some hard-boiled eggs). Make your very own version by combining your favorite vegetables, fruits, grains, beans, cold cuts, and cheeses. If you do throw one one of these classic composed salads together, I strongly suggest you try adding these fabulous Greek-inspired mushrooms.

MUSHROOMS à la GREQUE

2 cups water
6 Tbs. olive oil
1/3 cup lemon juice
½ tsp. salt
1 large shallot, minced
6 sprigs parsley
1 small celery stalk
½ tsp. fennel seed
½ tsp. dried thyme
½ tsp. black peppercorns
½ tsp. coriander seeds
1 lb. fresh mushrooms caps, washed and trimmed
Minced parsley for garnish

1. Combine water, olive oil, lemon juice, salt, and shallots in a 2½ quart saucepan. Place parsley, fennel, thyme, peppercorns, and coriander in a small bouquet garni bag or cheesecloth. Cut celery into large pieces and add to saucepan with spice bag. Cover tightly and simmer 10 minutes.

2. Add mushrooms to hot liquid and stir to coat them well. Cover and simmer 10 minutes, stirring occasionally.

3. Using a slotted spoon, remove mushrooms and arrange on serving dish. Boil cooking liquid rapidly until reduced to about ½ cup. Add salt and pepper to taste. Strain over mushrooms. Cover and chill thoroughly. Sprinkle with minced parsley just before serving. Serve alone as an appetizer or as part of an antipasto.

Clockwise: Cherry Tomatoes, Marinated Chickpeas, Sugar Snap Peas,
Orange Cauliflower, Purple Potatoes in Olive Oil and Garlic,
Baby Carrots, Asparagus, Yellow Zucchini, Red Quinoa,
Tuna and Cannellini Bean Salad
Center: Hard-Boiled Eggs and Mushrooms à la Grecque

Herbed Rice Ring

2011-07-19T09:07:00.005-04:00

Summer isn’t the only time to make rice rings, but many, like this Italian-inspired gem, do well served cold, and they’re a treat to present. I dusted off my metal rice mold, a ten-inch, 5½ cup treasure, to prepare this delicious and easy supper for our writers’ group last night. A spinach salad, crusty French bread, and grilled zucchini and eggplant brushed after cooking with a vegan pesto sauce (it wasn’t bad!) topped off a well-rounded and inspiring meal. We washed it all down with a lovely French rosé.

This recipe would make a great side dish for any number of barbecued meats or seafood. Turn it out on a bed of lettuce if you like, and fill the center with olives, fresh peas, edible flowers, whatever you prefer. I used fresh parsley and tiny tomatoes this time.

HERBED RICE RING

1 cup carnaroli or other arborio type rice
3 cups chicken or vegetable broth
½ tsp. salt
¼ cup olive oil
3 Tbs. lemon juice
2 tsps. dried mint
1 cup fresh basil, roughly chopped
½ cup fresh parsley, chopped
1 bunch scallions, chopped
Salt and white pepper to taste
1 15-oz. can pink beans, rinsed well and drained

1. Bring broth to a boil. Add salt and rice. Simmer, covered, for 18 minutes. Transfer rice to strainer and rinse with cold water to cool. Drain well.

2. Blend next seven ingredients. Gently fold in beans, then rice.

3. Press mixture into rice mold. Turn onto serving plate and garnish as desired.

Red Quinoa Salad with Spinach and Chickpeas

2011-07-12T07:20:00.000-04:00

Warm summer temperatures call for cool, refreshing salads. By combining different recipes, I came up with this Spanish inspired quinoa salad for our writers’ meeting last night, and I'll definitely be making it again. I let the spinach wilt over the hot cooked quinoa, and it was fine, but next time I’ll add it raw to the salad, and I'm thinking I'll try a teaspoon and a half of smoked paprika instead of one teaspoon. Feel free to experiment!

RED QUINOA SALAD WITH SPINACH AND CHICKPEAS

For the salad:
1¼ cups red quinoa
2½ cups water, vegetable broth, or chicken broth
1 15-oz. can chickpeas, rinsed well and drained
1 10-oz. bag spinach, washed and roughly chopped
2 baby seedless cucumbers,
or ½ long English seedless cucumber, peeled and diced
1 2/3-oz. package fresh mint, chopped
Pumpkin seeds for garnish
Salad greens

For the dressing:
1/3 cup olive oil
1/4 cup champagne vinegar
3 Tbs. fresh lime juice
3 tsps. honey
1 - 1½ tsps. smoked paprika
1 large garlic clove, minced or put through a press
Salt and fresh ground black pepper

1. Bring broth to a boil in a large sauce pan. Add quinoa and simmer about 20 minutes (red quinoa takes a few minutes longer than white to cook), until "halo" appears around the grains. Fluff quinoa. Let sit partially covered for five minutes, then turn into a large bowl to cool.

2. Fold spinach, chickpeas, mint, and cucumber into cooled quinoa.

3. Whisk dressing ingredients together and fold into salad and chill.

4. Serve over salad greens. Pass pumpkin seeds at the table. Enjoy with crusty bread and a summery dry rosé wine. Easily serves 6.

Zucchini Potato Pancakes

2011-07-05T12:02:00.007-04:00

Contributed by Dawn Marie Hamilton

My husband came home from work on Friday with a bag of zucchini from a coworker's garden. So I smiled when I read Pat's recipe for Middle Eastern Zucchini Salad. Another zucchini recipe to try.

But what else could I make?

How about these delicious zucchini potato pancakes, which I served with smoked salmon and a bottle of pinot grigio for Sunday brunch. The pancakes were such a hit I made them again for breakfast on the 4th.

Using a food processor makes shredding the vegetables a snap.

Ingredients:

3 cups peeled and shredded golden potatoes (about six size B)
2 cups shredded (with skins on) zucchini
1 cup shredded onion
2 eggs, lightly beaten
1/4 cup cornmeal
1/4 cup unbleached flour
2 teaspoons fresh oregano, minced
1/8 teaspoon ground black pepper
6 teaspoons oil
sour cream

1. Place shredded vegetables between layers of paper toweling and squeeze out excess liquid.

2. In a large bowl, combine vegetables with eggs, cornmeal, flour, oregano and pepper.

3. Heat 1-teaspoon oil in a griddle or large sauté pan over medium heat. When hot, drop just a bit less than one cup of mixture into the pan and spread into a 5 to 6-inch circle. Cook until golden brown on both sides. (About 3 minutes for first side and 4 minutes for second side.)

4. Remove from pan to a parchment lined baking sheet and place in warm oven.

5. Repeat steps 3 and 4 for six pancakes.

Serve with a dollop of sour cream.

Middle Eastern Zucchini Salad

2011-07-01T20:00:00.002-04:00

Light, refreshing, easy. What more could you want for a wonderful summer side dish, brought to us by the Arabs via Sicily and Spain? This one is sure to help use up all that extra zucchini in the garden!

MIDDLE EASTERN ZUCCHINI SALAD

1 zucchini squash (about 1 lb.)
1 summer squash (about 1 lb.)
2 Tbs. olive oil
2-3 large garlic cloves, minced
2 Tbs. toasted pine nuts, plus extra for garnish
2 Tbs. golden raisins
1 tsp. dried mint (look for Syrian/Tabbouleh mint)
Salt and white pepper to taste
1 Tbs. fresh lemon juice

1. Slice squash into ¼-inch slices (I use my food processor's thickest slicing blade)

2. Heat garlic and oil in frying pan until garlic is fragrant. Add squash. Sauté over moderate heat until heated through. Add pine nuts and raisins. Sauté until heated through.

3. Add mint and salt and pepper. Stir until squash is tender crisp. Remove from heat and let cool.

4. Stir in lemon juice. Transfer to serving dish and garnish with additional toasted pine nuts. May be served warm or cold.

Turkish Bulghur Salad with Pomegranate Molasses Dressing

2011-06-28T17:07:00.001-04:00

Bulghur, bulgur, or burghul, a common ingredient in Middle Eastern dishes (such as Tabbouleh and Kibbeh), is made by parboiling, drying, and grinding wheat to a fine, medium, or coarse texture. Bulghur stars in this colorful and delicious salad, my own adaptation of a recipe I found on Epicurious.com. It's a wonderful summer side dish, and our writers' group enjoyed it as a main course last night with a tossed green salad and crusty French bread.

TURKISH BULGHUR SALAD

WITH

POMEGRANATE MOLASSES DRESSING

For the Salad:
2 Tbs. olive oil
1 large vidalia onion, minced
2 cups fine bulghur wheat
2 cups boiling water
2 15-oz. cans beans, pink, borlotti, chickpeas, or a combination,
rinsed and drained
1 large bunch fresh basil leaves, chopped
1 bunch scallions, green tops slices, white parts chopped
1 cup raw pistachio kernels, lightly toasted if desired

For the Dressing:
1/3 cup pomegranate molasses
(available in your grocer's Middle Eastern section)
3 Tbs. olive oil
3 large garlic cloves, minced or put through a press
Salt and fresh ground black pepper to taste

1. Sauté onion in olive oil until translucent, about 5 minutes. Stir in bulgur until grains are coated with oil. Slowly add boiling water, stir, and simmer gently for about 5 minutes, until water is absorbed. Fluff wheat and turn into large bowl. Let cool.

2. Rinse and drain the beans you wish to use. Prepare basil and scallions and fold with beans into cooled wheat.

3. Combine dressing ingredients. Stir into wheat.

4. Top with pistachios (or allow individual diners to add their own nuts). Generously serves 6-8 as a main course salad.

Southwestern Composed Salad

2011-06-21T21:06:00.004-04:00

Last night, I served this "composed" main course salad to our writers' group in a glass bowl to highlight the colorful layers. Once we dug in, the composed effect vanished, but the salad created gorgeous scoops of rainbows over the baby greens on our plates (see below). Delicious, lo-cal, and summery, casual enough for a barbecue but fancy enough for your mother-in-law, what more could you want? And leftovers are great. Tonight my husband and I enjoyed them with Chicken with Honey and Cumin Marinade.

The first photo I posted on Kitchen Excursions, the gorgeous Antipasto to the right, is a lovely example of a composed salad. No, it doesn't mean the salad is calm and collected. A composed salad is simply the opposite of a tossed salad, arranged just so, a more elegant presentation.Despite the prep work, composed salads are fun to make, and ingredient amounts aren't critical. All you really need to do the job is your imagination and a pretty platter or a glass salad bowl. Experiment, and enjoy!

SOUTHWESTERN COMPOSED SALAD

For the salad:

½ cup pearl barley

1½ cups vegetable or chicken broth

1 cup red quinoa

2 cups water or broth

1-2 cups black-eyed peas, fresh, frozen, or dried

10 oz. frozen corn, thawed, or fresh corn from 2-3 ears, cooked al dente

2 cups broccoli florets

1 15-oz. can pink beans, rinsed and drained well
Baby spinach and/or salad green of choice

For the Dressing:
6 Tbs. olive oil

2 Tbs. dry white wine

½ cup fresh lime juice

2 Tbs. honey

3-4 cloves garlic, minced

3 tsps. ground cumin

1 bunch fresh cilantro, chopped

½ tsp. Kosher salt

Fresh ground black pepper

1. Stir and barley in a small saucepan over moderate heat until it starts to color, about 5 minutes. Add hot broth and bring to a boil. Cover and simmer about 40 minutes, until liquid is absorbed and barley is tender. Leave partially covered until cool.

2. Bring the quinoa and broth to a boil. Cover and simmer about 20 minutes, until liquid is absorbed and germ of the grain is visible. Leave partially covered until cool.

3. Cook black-eyed peas according to package directions. Drain and let cool.

4. Lightly steam broccoli. Drain and cool.

5. Assemble salad in layers, ending with red quinoa. When ready to serve, spoon over salad greens and pass dressing separately rather than dressing the whole salad. Leftovers will keep better this way. Enough for 6-8 as a main course salad.

Garlic Green Beans and Shitake Mushrooms

2011-06-19T10:24:00.007-04:00

Contributed by Dawn Marie Hamilton

Store bought produce just isn't as tasty as fresh-picked veggies. My dad used to grow a variety of string bean (green bean) known as Kentucky Wonder. I remember sitting on the patio in a webbed chair on a hot summer evening, helping my mom snip the ends and remove the strings from the beans before she'd cook them for dinner. They both have passed, but I think of my parents every time I cook green beans.

Most green beans purchased from the local grocery store no longer have strings—all you need do is wash and snip the ends.

Ingredients:

2 tablespoons olive oil
1 pound green beans, washed and ends snipped
4 cloves garlic, minced
4 ounces shitake mushrooms, sliced
pepper
¼ cup sliced almonds

1. Pour olive oil into a large sauté pan. When hot add beans and whirl in oil to coat. Cover and cook on med-low for 20 minutes, stirring occasionally.

2. Add garlic and mushrooms and cook until beans are al dente and mushrooms are softened. Sprinkle with pepper to taste. Stir in almonds and cook uncovered for 5 more minutes.

Makes 4 side-dish servings.

Serve with chicken, steak or lamb. Try Slow Cooker Rosemary Chicken.

Enjoy!

Sangria Pops

2011-06-07T08:00:00.003-04:00

Contributed by Dawn Marie Hamilton

My nephew's wedding was this past Saturday. My sister-in-law, Lois, wanted to serve sangria pops at the family party the night before from a recipe she'd found in a local newspaper story by Vicki Hyman. So, on Friday morning, we prepared these frozen treats with a few minor changes to the original recipe.

Ingredients:

24 small 3-ounce plastic cups
24 wood craft sticks
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
2 kiwis, peeled and thinly sliced
½ cup red grapes
½ cup green grapes
½ cups strawberries, stems removed and thinly sliced

For red sangria pops:

¾ cup merlot
1¼ cups orange juice
1 tablespoon powdered sugar

For white sangria pops:

¾ cup sauvignon blanc
1 cup white grape juice
¼ cup mango mixer

1. Arrange cups on a baking sheet and place a few pieces of different fruits in each one. (We left the rind on the citrus fruit. Although I liked it, some of the guests suggested removing it next time.)

2. In one pitcher, combine merlot and orange juice with powdered sugar and stir. In another pitcher, combine sauvignon blanc and white grape juice with mango mixer and stir.

3. Fill 12 of the cups with red wine mixture and 12 with white wine mixture. Cover each cup with a square of aluminum foil. Prick a hole in the middle of the foil with the tip of a sharp knife and insert a craft stick into each cup.

4. Freeze cups for at least four hours, cut cups off pops, and serve.

Make a couple extra with orange juice for the kids.

Group dynamic at the party: The men preferred red pops and the women selected white.

Note: You can find the craft sticks at the local craft store.

Original recipe from On a Stick! by Matt Armendariz.

Paella

2011-05-26T13:46:00.007-04:00

Posted on Behalf of Jean Carnegie.

My next door neighbor, Jean, is a fantastic cook. She’s always trying new things, has a knack for knowing what foods go best together, and enjoys entertaining. Earlier this month, I had the pleasure of attending her Third Annual Paella Party and convinced her to share her version of this classic Spanish dish, adapted from her daughter’s recipe, on Kitchen Excursions. Jean never makes her Paella the same way twice (see Note), and any cook can modify the ingredients according to his or her taste. Thank you, Jean!

PAELLA

3 Tbs. olive oil
6 fresh Cajun, sweet Italian, or hot Italian sausages
12 chicken thighs, bone in, skin on, excess fat trimmed (about 4¼ lbs.)
2 large onions, chopped (about 5½ cups)
10 garlic cloves, chopped, plus 1 garlic clove, minced
12 oz. tomatoes, chopped (about 1½ cups)
2 bay leaves
4 medium zucchini, halved crosswise,
then quartered lengthwise (about 1¼ lbs.)
3 red bell peppers, cut into 1-inch-wide strips

1½ lbs. raw large shrimp, peeled and deveined
Generous pinch plus ¼ tsp. saffron threads

2½ cups Arborio or Paella rice
(about 17½ oz. - don’t substitute any other rice)
1½ tsps. salt

5 cups canned low-salt chicken broth
2 tsps. paprika
Chopped fresh parsley

NOTE: Jean sometimes substitutes frozen peas for the zucchini and adds 12 chopped crimini mushrooms and a mix of shrimp and mussels or clams instead of all shrimp. She steams the clams and/or mussels separately and adds them to the Paella once it is finished. For this year’s Paella Party, she also added lobster.

1. Heat 1 Tbs. oil in heavy large shallow pot over medium-high heat. Add sausages and sauté until cooked through, turning often, about 10 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer check to bowl with sausages. Add onions and 10 chopped garlic cloves to pot. Sauté until tender, about 8 minutes. Add tomatoes and bay leaves. Stir 2 minutes. Stir in zucchini and bell peppers (and mushrooms, if using).

2. Toss shrimp in a medium bowl with remaining 2 Tbs. oil, 1 minced garlic clove, and a generous pinch of saffron. (Chicken-sausage mixture, vegetables, and shrimp can be prepared 6 hours ahead. Cover separately and refrigerate.)

3. Preheat oven to 375°F. Brush an 18-inch paella pan or a 18x12x2¼-inch roasting pan with olive oil. Mix rice and 1½ tsps. salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using wooden spoon, push sausage and chicken pieces into rice mixture. Pour any remaining juices from bowl over. Add paprika and remaining ¼ tsp. saffron to 5 cups chicken broth in a medium saucepan and bring to a boil. Pour evenly over rice mixture. Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.

4. Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. If using mussels and clams, push these down into the rice mixture at this time. If using frozen peas, add at this time. Re-cover pan with foil. Bake until shrimp are opaque in center, rice is tender, and most of the liquid in the pan is absorbed, about 20 minutes longer. Sprinkle with parsley and serve. Easily serves 12.

Irish Whiskey Marinade for Lamb

2011-05-22T07:52:00.012-04:00

Barbecue season is here. What can we grill tonight to go with those wonderful warm weather salads we keep in the fridge for quick and easy sides? If you enjoy lamb, try this delicious marinade for barbecued lamb chops, lamb cubes, or butterflied leg of lamb.

IRISH WHISKEY MARINADE for LAMB

½ cup Irish whiskey (I used Jameson's)
¼ cup lemon juice
¼ cup olive oil
1 medium shallot, chopped
3-4 garlic cloves, minced
2 Tbs. honey
1 Tbs. fresh thyme or rosemary, or 1 tsp. dried
1 Tbs. fresh oregano, or 1 tsp. dried
Salt and pepper to taste

Combine marinade ingredients. Reserve ¼ cup of marinade for basting and pour remainder over lamb. Marinate in refrigerator 6-8 hours or overnight, turning occasionally. Grill lamb to desired doneness, basting occasionally with reserved marinade.

Shrimp Scampi with Rice and Spinach

2011-05-17T13:03:00.004-04:00

Contributed by Dawn Marie Hamilton

Gardening is one of my many hobbies. The other day I was at the garden center, ogling this plant and that, when I found the cinnamon basil plant pictured above. Of course, I had to have it. I took the herb home, snipped off a few of the spicy-sweet leaves and used them in a romantic shrimp scampi dinner for two.

Ingredients:

3/4 cup brown rice
2 cups spinach, chopped
3 tablespoons butter
3 tablespoons olive oil
8 cloves garlic, minced
½ pound shrimp
6 leaves basil, minced
¼ teaspoon dried mustard
1 tablespoon freshly squeezed lemon juice
black pepper

1. Add rice to two cups boiling water, cook on medium heat (low boil) with no lid for 30 minutes. Stir in spinach, cover with lid, remove from heat and set aside.

2. Melt butter in sauté pan. Add olive oil and garlic and stir over low-medium heat to flavor oil. Raise heat to medium, add shrimp, basil, mustard and lemon juice, and stir often until shrimp is opaque and cooked through.

3. Drain rice in colander. Split rice and spinach between two bowls. Pour scampi over top of rice mixture and sprinkle with pepper to taste.

Serve with white wine. Enjoy!

Ezra Green's Farm Bunco Margaritas

2011-05-14T09:31:00.003-04:00

Once a month, several of the ladies in my neighborhood get together to play Bunco. We have our own blog (The Ezra Green's Farm Bunco Babes) with a recipe section that shares some of the wonderful appetizers the Babes provide to sustain us through an evening of rolling dice. I've already added our popular Buffalo Chicken Dip to the Kitchen Excursions recipe list. Here are the ingredients for our Official EGF Bunco Margaritas.

EZRA GREEN'S FARM BUNCO MARGARITAS
1 12-oz. can of frozen limeade
2 cans water
¾ can Triple Sec
1 can Tequila
A splash of orange juice

Combine all ingredients. Serve in Margarita glasses with lots of ice.

Soba Noodles with Stir-Fried Vegetables

2011-05-10T10:24:00.011-04:00

In a quest for something new for our Monday night writers’ dinner, I experimented with an Asian-inspired side dish that perfectly complemented my tried and true Teriyaki Fish Marinade. For a tasty vegan supper, simply omit the fish. This colorful veggie dish is an adaptation of a recipe I found in Vegetarian Times Complete Cookbook. Definitely a keeper, and I look forward to tweaking the flavors.

The original recipe calls for scallions, but as our romance writer doesn’t care for scallions, I omitted them. Next time, however, I will definitely sneak them back in along with some fresh ginger to punch up the delicate sauce, increased at the request of my sauce-loving husband and served over soba noodles, a delicious buckwheat pasta. I will also try to keep the noodles warm or add them to the vegetables and sauce to heat them up.

SOBA NOODLES with STIR-FRIED VEGETABLES

8 oz. soba noodles
2 Tbs. vegetable oil
3-4 cloves garlic, minced
1 medium zucchini, quartered and thinly sliced
1 medium yellow squash, quartered and thinly sliced
5 oz. sliced shiitake mushrooms
10 oz. fresh or frozen shelled edamame (soy beans)
9 Tbs. mirin (rice wine)
9 Tbs. low-sodium soy sauce
3 tsps. corn starch

1. Bring a pot of water to a boil. Cook soba noodles according to package directions and reserve.

2. Combine mirin, soy sauce, and cornstarch in a bowl and reserve.

3. Heat oil in a wok or large deep skillet over medium-high heat. Sauté garlic for a minute, then add mushrooms and stir until they release their juices. Stir in squash, edamame, and soy sauce mixture. Sauté until vegetables are crisp-done, 2-3 minutes. Plenty for 4-5.

Teriyaki Fish Marinade

2011-05-10T10:21:00.003-04:00

TERIYAKI FISH MARINADE

¾ cup bottled teriyaki glaze ½ cup minced fresh ginger
¾cup dry Sherry 2 Tbs. vegetable oil
3-4 cloves minced garlic

Combine all ingredients and use to marinate swordfish, salmon, or any fish suitable for barbecue. Pour marinade over fish, cover, and refrigerate at least 1½ hours, turning often. Barbecue or broil as desired.

Quinoa and Two-Bean Salad

2011-05-03T08:17:00.002-04:00

Our Monday night writers’ group enjoyed this southwestern-style salad as a main course last night. We gobbled it up along with a fresh spinach and herb salad and a loaf of crusty French bread. Quinoa and Two-Bean Salad is also a perfect side dish for those big barbecue parties coming up.

Quinoa (KEEN-wa) first appeared on Kitchen Excursions in the Portobello Mushrooms Stuffed with Quinoa and Spinach recipe. Cultivated by the Incas of South America thousands of years ago, quinoa’s tiny, grain-like seeds are a complete and easily digestible protein and a smart and delicious addition to any diet.

Look for pre-washed quinoa, and don't be afraid to experiment with different colored "grains." I chose the beans in this recipe for color. Use whatever type you prefer.
　

QUINOA and TWO-BEAN SALAD

For the Salad:
1¼ cups quinoa
2½ cups water
1 15-oz. can black beans
1 15-oz. can pink beans
1 Tbs. white balsamic vinegar
Salt and pepper to taste
1½ cups frozen corn, thawed
½ cup fresh cilantro, chopped
1 bunch scallions, green tops sliced, white bottoms chopped

For the Dressing:
1/3 cup olive oil
6 Tbs. fresh lime juice
2 tsps. honey
3 tsps. ground cumin
1 tsp. chili powder
1 large garlic clove, minced

1. Bring water to a boil. Stir in quinoa. Simmer about 12 minutes, until water is absorbed. Fluff and let sit off the heat for five minutes, then transfer to a large bowl to cool.

2. Rinse and drain beans. Toss beans in a medium bowl with vinegar and salt and pepper and let sit.

3. Whisk dressing ingredients together.

3. Add corn (no need to cook it), beans, cilantro, and scallions to quinoa. Fold in dressing and turn salad into serving bowl. Garnish with scallion tops. Serves 6-8 or more as a main course.

White Bean and Tuna Salad

2011-04-28T15:31:00.002-04:00

This quick and easy salad, a favorite of my Monday night writers' group, is perfect for busy, warm weather days. Guilt free and satisfying, nutritious and delicious, what more could a good cook want? Some crusty bread and a glass of crisp white wine, perhaps, but the accompaniments are entirely up to you. Enjoy!

WHITE BEAN and TUNA SALAD

5 Tbs. olive oil
2 Tbs. white balsamic vinegar
2-3 garlic cloves, minced
1 bunch scallions, white parts chopped, green stems sliced
Salt and freshly ground white pepper to taste
2 15-oz. cans cannellini beans, rinsed and drained
3 6-oz. cans solid white tuna packed in water, drained and flaked

Mix olive oil, balsamic vinegar, garlic, chopped scallions, and salt and pepper in a large bowl. Fold in tuna and beans. Refrigerate for an hour or so to chill. Garnish with sliced scallion stems. Serve over lettuce, if desired, or serve a small green salad and crusty Italian bread on the side. 4 servings.

Creamy Carrot Purée with Pesto

2011-04-25T08:30:00.003-04:00

Contributed by Dawn Marie Hamilton

This creamy puréed soup with a dollop of pesto is delicious. Either prepared pesto can be used or follow Pat's directions for making fresh pesto in her post for Shrimp Risotto with Green Beans and Pesto Sauce. The use of a food processor makes slicing carrots a snap.

Ingredients:

2 tablespoons olive oil
1 cup onion, chopped
1 pound carrots, peeled and sliced thin
3 golden potatoes (size B), peeled and cut into 1 inch pieces
2 cans (14.5 ounces each) fat free, sodium reduced, chicken broth
1/8 teaspoon pepper
prepared pesto

1. Pour olive oil into a large pan. When hot, add onion and stir until limp. Add carrots and potatoes, coating with onion flavored oil. Add broth and bring to a boil. Cover pan, lower heat, and simmer, stirring occasionally for about 20 minutes or until vegetables are tender when pierced.

2. Using the purée setting on a blender, purée in small batches until smooth. Pour into a large prep bowl. When finished, return pureed soup to pan. Heat, stirring often, until hot.

3. Pour into bowls, top with dollop of pesto, and serve with toasted sourdough bread.

Makes 4 generous servings. Enjoy!

Risotto with Sausage and Spinach

2011-04-22T07:36:00.003-04:00

With the prep work done and the fixings assembled, risotto is fun to cook. Risotti make wonderful first courses or elegant one-dish meals. They can include meat, seafood, and/or vegetables. Ingredients are limited only by the cook's imagination. We are fortunate to have an Italian grocer here in New Hampshire who handmakes delicious Italian sausage, and I have added several risotto recipes to my repertoire to showcase it. This is one of my favorites.

Simmering Risotto

RISOTTO with SAUSAGE and SPINACH

6 cups of chicken broth
10 oz. fresh spinach, stemmed, washed, and roughly chopped
¾ lb. mild Italian sausage (about 3), skins removed, roughly chopped
1 small onion or large shallot, minced
2-3 garlic cloves, minced
5 Tbs. unsalted butter
2 cups arborio or carnaroli rice
1 cup dry white wine, such as Pinot Grigio
½ cup freshly grated Parmesan Reggiano cheese
Salt and freshly ground black pepper

1. Heat broth and keep simmering.

2. Melt 4 Tbs. of the butter in a deep, non-stick frying pan. Add onion and cook over medium heat about 5 minutes, until onion softens and starts to color. Stir in garlic and cook another minute. Add sausage, breaking into chunks and cooking until raw color is gone and meat is browned.

3. Add rice. Stir 1-2 minutes until coated well with butter and heated. Increase heat to medium-high. Add wine (set a timer to 18 minutes at this point) and stir casually until rice absorbs wine.

4. Add a generous ladle of broth, stirring occasionally until absorbed. Continue adding broth about a cup at a time, allowing liquid to be absorbed before adding more.

5. After about 10 minutes, stir in spinach. It will cook down quickly. After 18 minutes, taste rice for doneness. It should be al dente.

6. Remove pan from heat. Stir in remaining Tbs. butter and cheese. Season with salt and pepper to taste. Serve with crusty bread and salad, if desired. 4-6 generous servings.

Black Bean Chili

2011-04-19T08:30:00.004-04:00

Contributed by Dawn Marie Hamilton

Last year, after my chili entry finaled in a local charity chili cook-off, I shared the recipe at my writer's group blog 'Voices From The Heart'. The mention of using chocolate in a chili recipe seeded the idea in my mind. After tasting a wonderful chocolate flavored mole sauce at a restaurant, I decided to experiment with my chili recipe. Here's the results.

Ingredients:

1 cup onion, chopped
1 tablespoon olive oil
1 pound ground beef
2/3 cup catsup
½ cup water
½ cup celery, chopped
2 tablespoons lemon juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
¼ teaspoon dry mustard
3 cans (15.5 ounces each) black beans, rinsed
3 cans (14.5 ounces each) diced tomatoes
1 tablespoon chili powder
2-3 chipotle peppers in adobe sauce, minced
1 teaspoon adobe sauce
2 squares (2 ounces) 70% Cacao Extra Bittersweet Chocolate
Shredded Mexican blend cheese
(Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese)

1. Sauté onion in olive oil. Add beef and brown lightly. Drain off excess fat. Add catsup, water, celery, lemon juice, brown sugar, Worcestershire sauce, and dry mustard. Simmer covered for 30 minutes

2. Add black beans, diced tomatoes with liquid, chili powder, chipotles, adobe sauce and chocolate. Simmer for an additional 30 minutes.

Serve chili over brown rice with generous sprinkling of cheese. Tortilla chips on side. Enjoy!

Spaghetti Carbonara

2011-04-09T20:26:00.008-04:00

This classic northern Italian dish is traditionally made with that wonderful Italian bacon called pancetta. In this quick-to-whip-up version, American bacon substitutes with flying colors. Don't be put off by the cream and butter. You deserve it once in a while. Steam some broccoli, pour a white wine, and dinner is served!

SPAGHETTI CARBONARA

½ lb. lean bacon
½ cup heavy cream
2 large eggs
½ cup freshly grated Parmesan-Reggiano cheese
A generous grinding of nutmeg
Salt and freshly ground black pepper
½ lb. this spaghetti or linguine
2 Tbs. butter

1. Fry bacon, break into pieces, and set aside. Transfer 2 Tbs. bacon fat to small sauté pan. Add cream and heat over low heat. Keep warm.

2. Beat eggs in a small bowl. Add salt, pepper, nutmeg, and cheese.

3. Bring a pot of salted water to a boil. Cook pasta until al dente. Rinse and drain pasta. Return pot to stove and melt butter. Add pasta to butter and stir to coat. Add egg mixture and stir to blend until eggs are thoroughly heated. Stir in cream mixture and bacon. Add more cream if needed. Serve at once, passing extra grated cheese at the table. Serves 2-4.

Hungarian Stuffed Cabbage (Töltött Káposzta)

2011-04-01T07:00:00.012-04:00

Contributed by Dawn Marie Hamilton

Last weekend's cold snap and snow in Southern Maryland had us craving something warm and satisfying. Stuffed cabbage.

Shortly after we married, my husband asked me to attempt some of his favorite Hungarian recipes. We called his paternal grandmother (nagyanya) and she provided me with a terrific little pamphlet from 1957.

Anna emigrated from Hungary to the United States at the age of fourteen with her soon-to-be husband's family. She lived a hearty ninety-seven years. We fondly called her Nagy-mama. We miss her terribly.

This recipe combines Anna's variation of the original recipe along with my modernization.

Ingredients:

1 large head of cabbage
1 tablespoon olive oil
1 cup onion, chopped
1 pound meatloaf mix (beef, pork, and veal)
1 tablespoon paprika
1 teaspoon ground black pepper
1 cup brown rice
2 14-ounce kielbasa
water (approximately 5 cups)
16-ounce refrigerated sauerkraut
Spicy Hot V8 juice (approximately 3 cups)
1 cup sour cream

1. Core cabbage and place in enough boiling water to cover. With a fork in one hand and a knife in the other, cut off the cabbage leaves as they wilt. Drain and trim the thick center vein from each cabbage leaf.

2. Sauté onion in olive oil until limp. Transfer to a large bowl. Add meat, seasonings, and rice and mix well. Place a rounded tablespoon of filling on each cabbage leaf and roll, tucking sides in.

3. Place kielbasa in the bottom of a large pot. Arrange rolled cabbage leaves over top. Add water until two thirds full. Cover cabbage with sauerkraut. Add V8 juice to fill. Cover and cook on a low simmer for 2 hours. (1.5 hours if you substitute white rice for brown.) Pour sour cream on top and cook for an additional 5 minutes.

6 to 8 servings. Enjoy!

Couscous and French Lentil Salad

2011-03-30T08:11:00.003-04:00

After all the winter soups and casseroles, this easy main course salad is a perfect way to celebrate the arrival of spring and showcase the beautiful fresh basil and other herbs that are turning up in the local grocery stores. Our Monday night writers' group enjoyed this delicious dish this week, and the meager leftovers went home with two of our writers.
　

COUSCOUS and FRENCH LENTIL SALAD

　
For the Couscous
½ Tbs. olive oil
1¼ cups Israeli (pearl) couscous
1½ cups chicken or vegetable broth

For the Lentils
1 cup French green lentils (du Puy)
6 cups water
1 Tbs. Champagne vinegar

For the Dressing
6½ Tbs. olive oil
3 Tbs. Champagne vinegar
1 Tbs. dry white wine
2-4 large garlic cloves, minced
Salt and pepper to taste
　
To Finish the Salad
3 small seedless cucumbers, peeled and chopped
1 bunch scallions, white part chopped, green tops sliced
½ to 1 cup chopped fresh cilantro, basil, dill, or a combination

1. Bring broth to simmer in a small saucepan. Heat ½ Tbs. olive oil in a nonstick skillet. Toast the couscous in the oil, stirring constantly over medium high heat for about 5 minutes. Add boiling broth. Cover and simmer for five minutes, then remove from heat and let stand for 5 minutes. Drain and transfer to large bowl. Fluff to remove clumps and let cool. (Couscous may be rinsed in cold water to cool more quickly.)

2. Bring water to a boil in a small saucepan. Add lentils, return to boil, cover and simmer until tender but not falling apart, 13-15 minutes. Rinse to cool. Transfer lentils to bowl. Stir in 1 tablespoon of champagne vinegar.

3. In a small bowl, whisk together vinegar, oil, wine, garlic, and salt and pepper. Stir dressing into couscous. Fold in lentils and remaining ingredients. Chill well and serve with crusty bread and salad. Serves 6.

Ground Lamb and Zucchini (Fedicay)

2011-03-26T13:41:00.003-04:00

This recipe has a mysterious Arabic name that sounds something like "Fedicay." I can't find it in my Syrian cookbooks, but Sandy, my late mother-in-law, made it often. She delighted me by approving of the personal touches I added, using broth instead of water, mixing in yellow squash for color, and boosting the flavor with a little tomato sauce. I make it a day ahead to allow the fat to cool for easy removal, but if you want to serve it right away, you can easily skim the fat—and there will be some, as that is the nature of even lean ground lamb. But Fedicay is so good!

Serve this soup-like supper with your favorite pilaf and a dollop of yogurt (laban).

GROUND LAMB and ZUCCHINI (FEDICAY)

1½ - 2 lbs. ground lamb                      2-3 medium yellow squashes
1 large onion, finely chopped               3-4 cups chicken broth, boiling
1 8-oz. can tomato sauce                     2 tsps. Syrian allspice (baharat)
2-3 medium zucchinis                          Salt and pepper

1. Wash squashes well. Slice into half-inch rounds (the thick slicing blade of a food processor is ideal), and reserve. Bring broth to a simmer.

2. Fry lamb and onion in a 6-quart pot. (No oil necessary, the lamb will have enough fat.) Stir until lamb is browned and most of the onion juices have evaporated, 10-12 minutes. Season lamb with salt and pepper.

3. Add tomato sauce to lamb and stir well, cooking for a few minutes to heat through.

4. Lay squash over the lamb. Add enough broth to almost cover the squash. Bring to a boil, cover and simmer until the squash is steamed tender, about 8-10 minutes (or to desired doneness).

5. Remove pot from heat. Add Syrian allspice to taste. Stir/rough chop squash into lamb. Serve with rice or wheat pilaf and yogurt. Serves 6-8.

Orecchiette with Tuna, Peas, Cannellini Beans, and Mushrooms

2011-03-21T18:48:00.010-04:00

Orecchiette, which means "little ears" in Italian, is a wonderful pasta for trapping tiny, tasty morsels. In this dish, those morsels include tuna, peas, mushrooms, and cannellini beans simmered in a white wine sauce. We gobbled up this dish at our last writers’ meeting, and everyone had seconds. (We served a veggie cheese along with the Parmesan for our veggie friends.) A Five Star Yum!

ORECCHIETTE with TUNA, PEAS, CANNELLINI BEANS, and MUSHROOMS

8 oz. sliced white mushrooms             1 15-oz. can cannellini beans, rinsed
5 Tbs. olive oil                                                   and drained
1-2 large shallots, chopped                   A splash of lemon juice
6-8 cloves garlic, minced                      ½ lb. orecchiette
3 cans solid white tuna in water          Salt and pepper to taste
3 cups chicken or vegetable broth       Fresh chopped parsley
½ cup dry white wine                          Freshly grated Parmesan-Reggiano
1 10-oz. pkg. frozen peas                                    cheese

1. Bring a large pot of water to a boil. Add 1 tsp. salt.

2. Rinse peas briefly and drain. Don’t worry if they aren’t completely thawed.

3. Heat 1 Tbs. olive oil in deep frying pan. Over medium high heat, sauté mushrooms in oil until they give off their liquid and start to brown. Remove mushrooms from pan and set aside.

4. In same pan, heat remaining 4 Tbs. olive oil. Sauté shallots until they are soft, about 3 minutes. Add garlic and stir for 1 minute.

5. Drain tuna and stir into pan, breaking into chunks. Stir in wine and broth. Bring to a boil and simmer about 8 minutes. Stir in beans, peas, and mushrooms. Season to taste with salt and pepper and let sit while pasta is cooking.

6. Cook pasta according to package directions, which should take about 11 minutes.

7. Drain pasta and add to tuna mixture. Reheat briefly, add a splash of lemon juice and parsley, and serve with crusty bread, salad, and your favorite white wine. Pass cheese separately. Generously serves 4-6.

Hot Italian Sausage Soup

2011-03-19T10:15:00.005-04:00

Contributed by Dawn Marie Hamilton

I like soup at any time of year. This soup is hardy enough for a satisfying meal. If you don't like the heat, try sweet sausage instead.

Ingredients:

1 pound hot Italian sausage
1 cup carrots, chopped
1 cup onion, chopped
48 ounces fat free, sodium reduced, chicken broth
1 can (14½ ounces) diced tomatoes
1 can (15 ounces) Cannellini beans, rinsed and drained
4 cloves garlic, minced
1 small zucchini, chopped (with skins on)
1½ teaspoon dried basil
1/4 teaspoon ground black pepper
2 cups medium-size, dried shell pasta
6 ounces spinach leaves, chopped
Grated aged Asiago cheese

1. Slit sausage casings and remove. Place sausage into a 6-quart pan over high heat and stir often, breaking apart sausage with a spoon. (tool hint: I have a spoon with a straight lower edge that is perfect for this task.)

2. Add carrots and onions, stirring often until onion is limp. Add chicken broth, tomatoes (with juice), Cannellini beans, garlic, basil, and pepper. Bring to boil.

3. Add pasta and zucchini. Cover, lower heat and simmer, stirring occasionally until pasta is tender to the bite.

4. Stir in spinach and cook until just wilted.

Serve with grated Asiago cheese. When reheating, add a small amount of chicken broth to thin soup. Enjoy!

Cambodian Lobster Soup

2011-03-06T17:19:00.003-05:00

Contributed by Rick Shagoury.

This is a rather delicate, fragrant soup using very simple and vibrant ingredients. There is a considerable amount of prep work involved, but once the stock is done and the herbs and vegetables are prepared, the actual soup only takes about 10 minutes to finish. I came across this recipe recently in my pursuit of something new to do with lobster. The following is my own modified version.

Ingredients:

2 live lobsters, one pound each

1 pound ripe tomatoes (I prefer plum tomatoes)

10 cups water

10 cloves garlic

2 or 3 small Thai chiles

1 inch of fresh ginger

1 or 2 stalks of fresh lemongrass
4 oz. fresh shiitake mushrooms
3 scallions
2 tablespoons dark sesame oil
1 tablespoon sugar
1/4 cup fresh mint leaves, roughly chopped
juice of 2 limes
freshly ground black pepper
Sea salt

First, we will need to par-boil the lobsters and make the stock. Put about 8 quarts of water in a lobster or stock pot, and add sea salt until the water is noticeably salty, and bring to a boil. Place the lobsters in the water and boil for exactly 3-1/2 minutes. Remove the lobsters with tongs and leave them to cool, but do not get rid of the water!

Score each tomato with an X on the bottom, using a paring knife (preferably serrated). Put the tomatoes into the same boiling water you used to cook the lobsters, and remove after 30-45 seconds. By this point, you should see the skins blister and peel away. Immediately put the tomatoes into ice-cold water.

Peel and quarter the tomatoes, saving the skins and seeds. Pare out the tomato "guts" and centers and save them also. Slice the tomato quarters into thin strips and reserve.

Once the lobsters have cooled enough to handle, carefully shell them. Rinse off any roe or tomalley from the tail and shells with cold water. Cut the meat into roughly 1/2 inch thick slices and reserve in the fridge. Put the shells back into the water, along with the tomato skins, seeds and guts. (Note: this method will yield a large amount of stock for future use. You could also just discard the existing water and start a new pot to make this stock, starting with the lobster shells, tomato remnants, and 10 cups of water.)

Bring the water to a boil and skim any foam off of the top. Turn the heat to medium-low and simmer for the time being.

Peel the ginger, saving the peels, and slice into thin julienne strips. Add the ginger peels to the stock. Peel the garlic. Crush three of the cloves and add them to the stock. Slice the remaining seven cloves very thin. Cut the lemongrass roughly into sections of about 1 inch, and add them to the stock as well. Slice the chile peppers lengthwise and add them to the stock. Simmer the stock for about 1 hour, adding salt to taste. Once you decide it's ready, strain the stock. You can make the stock a day in advance, but be sure it is reheated before you start making the soup.

Slice the mushrooms (stems removed) into 1/4 inch strips.

Slice the scallions into very thin rounds.

In a large saucepan, heat the sesame oil over medium-high heat and add the garlic. Saute for about 1 minute, then add the ginger and saute for an additional 30 seconds. Stir in the mushrooms and continue sauteing for 1 to 2 minutes, stirring constantly. Add the hot stock (about 6-8 cups, or more if you like), tomato strips, and sugar. Simmer for about 5 minutes on medium heat, then add the lobster meat, scallions, mint and lime juice. Season with salt and/or pepper as needed, and serve immediately.

One of the downsides of this soup is that it does not reheat well, since the lobster tends to become chewy after it's refrigerated and reheated. Also, it is best to serve this soup as soon as you've added the final ingredients and stirred it just enough to integrate everything. Enjoy!

Risotto with Shrimp, Green Beans, and Pesto Sauce

2011-03-02T20:18:00.019-05:00

I had a great vegetarian soup planned for our writers' group last Monday night, but icy weather nixed our meeting, and I didn't want to make a huge pot of soup just for my husband and me. What do to with fresh French green beans, a bunch of basil, and a gorgeous chunk of Parmesan Reggiano? Sounded like risotto to me. I put a few recipes together and came up with something new and delicious. For a vegetarian delight, omit the shrimp and use vegetable broth.

Risotto is one of my favorite dishes to make, and I've made dozens of scrumptious variations of this classic Italian dish. Don't be put off by all the stirring. It's really quite soothing, and there's something great about starting to stir and announcing that no one can bother you for the next twenty minutes or so. If you've never made risotto, give this one a try, and keep an eye on Kitchen Excursions for some great risotto recipes!

RISOTTO with SHRIMP, GREEN BEANS, and PESTO SAUCE

Make the pesto sauce:

2-3 garlic cloves 1/4 cup extra virgin olive oil

2 cups of fresh basil Salt and pepper to taste

3 Tbs. pine nuts 1/3 cup freshly grated Parmesan Reggiano

Drop garlic into food processor and mince. Add basil, pine nuts, olive oil, and salt and pepper and process well, scraping down sides once or twice with a spatula. Add cheese and process into a creamy sauce. Empty into prep bowl and reserve.

For the Risotto:

½ lb. French green beans, 1¼ cups arborio rice

trimmed and cut into thirds ½ dry white wine

4½ cups chicken broth 1 lb. medium shrimp, cleaned

2 Tbs. extra virgin olive oil Salt and pepper to taste

1 large shallot, minced

1. Bring a pot of water to boil. Blanch green beans for 5 minutes and drain. Place in a bath of cold water and drain again.

2. Bring broth to a simmer, preferably on the burner right behind the nonstick skillet in which you'll make the risotto.

3. Heat the oil in the skillet over medium heat. Sauté shallot until soft, about 3 minutes. Add the rice, stirring until the grains are well coated with oil.

4. Increase heat to medium high. Add wine and stir until liquid is almost absorbed. Using a ladle, add about 1 cup of broth to the skillet, stirring again until liquid is almost absorbed. Continue for 14 minutes, then add the shrimp. Continue stirring until shrimp is cooked and rice is al dente. Total cooking time 18-20 minutes.

5. Remove risotto from heat. Stir in green beans and pesto, adding enough of the remaining broth for a creamy consistency. Serve with crusty bread and extra cheese, if desired. Serves 4.

Lamb Shanks Braised in Red Wine

2011-02-27T19:39:00.009-05:00

Lamb Shank in Red Wine Sauce
with Brown and Wild Rice Pilaf and Broccoli

A satisfying cold weather meal, these braised lamb shanks had my husband's eyes rolling in delight last night. Since it snowed again in New Hampshire today, I thought I'd share the recipe, one I developed after lots of trial and error. This one is a perfect Yum!

LAMB SHANKS BRAISED in RED WINE

2 Tbs. extra virgin olive oil 1 cup chicken broth

4 14 to16-oz. lamb shanks, 1 cup beef broth

trimmed of fat Fresh rosemary and thyme

2 carrots, peeled and chopped (Substitute 2 tsps. dried thyme,

2 celery sticks, chopped but use fresh rosemary)

1 large onion, chopped 2 Bay leaves

3-5 fat garlic cloves, chopped 3 tsps. corn starch

2¼ cups dry red wine Fresh parsley for garnish

1. Preheat oven to 375°. Heat oil in heavy skillet over medium-high heat. Season lamb shanks with salt and pepper. Working in two batches, add lamb to skillet and brown on all sides, about 10 minutes per batch. Transfer lamb to roasting pan. If using fresh herbs, strew around lamb shanks with Bay leaves.

2. Add carrots, celery, onion and garlic to skillet. Sauté until light brown, about 8 minutes. Add 2 cups wine. Bring to a boil, scraping up any browned bits, about 2 minutes. Add both broths and dried thyme, if using. Return sauce to a boil and carefully pour over lamb shanks. Place roasting pan, covered, in oven. After ½ hour, reduce heat to 325°. Cook until lamb is tender, stirring occasionally and turning lamb once, about 1 hour more.

3. Transfer lamb to platter. Tent with foil to keep warm. Strain and defat cooking liquid. Mix ¼ cup wine with cornstarch until smooth. Whisk into cooking liquid and simmer until slightly thickened, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper and spoon over lamb as desired. Garnish with parsley. Serves 4.

Roast Chicken with Oatmeal Stuffing and Bread Sauce

2011-02-25T21:31:00.005-05:00

Some years ago, while driving around New Hampshire's Lake Winnipesaukee, I stopped in a Celtic store that probably no longer exists and purchased a book of Traditional Scottish Recipes by Rosalie Gow. Most of the recipes dealt with rabbit and other obscure game that will probably never enter my kitchen (but never say never, sez I). The haggis, Cloutie Dumplings, and Drambuie Soufflé sounded interesting, but the Roast Chicken with Oatmeal Stuffing caught my attention right off. The recipe simply stated: "If you have never tried chicken or turkey stuffed with oatmeal and served with bread sauce, I advise you to do so now."

Compelling words, and rightfully so. The bread sauce is to die for, simple and healthful. I found the oatmeal stuffing delicious, but better, in my opinion, when enhanced with a few fresh herbs. If you have never tried it, I advise you to do so now!

ROAST CHICKEN with OATMEAL STUFFING and BREAD SAUCE

For the Stuffing:

1 cup oatmeal or loose oats                      Poultry herbs, such as fresh
¼ cup butter (½ stick)                                 sage and/or thyme
1 small onion, minced                               Salt and pepper to taste

Preheat oven to 350°. Mix oatmeal, onion, herbs, and salt and pepper together in a bowl by rubbing into the butter. Stuff and truss roasting chicken. Smear chicken with butter and/or bacon fat and roast until done, basting occasionally.

For the Bread Sauce:
Remove crusts from 2 large slices of bread. Process into crumbs. Place crumbs in small saucepan with 1¼ cups milk, salt and pepper, and a small onion stuck with 4-5 cloves. Bring to a boil. Simmer to infuse flavors for 20-30 minutes. Remove onion, adjust seasonings, and serve with chicken.

Chicken with Honey and Cumin Marinade

2011-02-23T08:45:00.022-05:00

During a visit to Galway City’s Latin Quarter some years ago, my husband and I randomly chose a restaurant from Quay Street’s vibrant array of pubs and cafés. I don’t recall the name of the restaurant or what I had for dinner. My only recollection is of the saucy Spanish chicken wing starter.

The combination of flavors fascinated me. I took each bite in "ingredient analysis mode." What made this chicken just-right hot? Sour? Sweet? The place was too busy to ask for the recipe, but my experiments at home in New Hampshire produced a comparable dish. I make this easy-to-fix recipe with larger chicken parts, and I’ve served it to company several times with rave reviews.

The last time we visited Galway, I wanted to try the wings again to see how my chicken measured up. Sadly, the restaurant had closed, but I can conjure up Quay Street any time I like.

CHICKEN with HONEY and CUMIN MARINADE

2-5 lbs. of your favorite chicken parts               3 tsps. dried thyme
¼ cup olive oil                                                    3 tsps. cumin
½ cup white wine                                              2-3 garlic cloves, minced
3 Tbs. sherry or champagne vinegar                 2 Bay leaves
4 Tbs. honey                                                        1 tsp. salt
2 Tbs. Buffalo Wing or Hot Sauce                     Fresh ground black pepper

1. Trim and wash chicken. Place in airtight bag or marinater. Combine remaining ingredients and pour over chicken. Marinate for at least one hour.

2. Preheat oven to 350°. Transfer chicken and marinade to baking pan. Bake skin side up, basting once or twice, for one hour or until nicely browned.

Fajoom (Navy Beans and Lamb)

2011-02-21T09:20:00.014-05:00

In my first "Kitchen Excursions" post, I mentioned Sandy, my beautiful Syrian mother-in-law, who taught me so much about cooking. Few could match her Syrian food, and learning most of it was "you have to watch someone do it."

Sandy once told me that "When you're going to make Syrian food, you get up in the morning and say, 'today I'm making Syrian food, and that's all I'm going to do all day.'"

Syrian food is great stuff, but spending the whole day cooking anything these days is impractical. Thanks to food processors and the top-notch prepared foods now available, it's also unnecessary.

Fajoom is a great intro to Syrian food. The most tedious chore is cutting up the lamb, and even that isn't bad thanks to the convenience of already boned and butterflied lamb. (You can have a butcher cube the meat for you, but he won't fuss trimming it.) I periodically prepare lamb cubes and almost always have them in the freezer, wrapped in 1-lb. portions and reserved for a number of recipes, from French casseroles to Moroccan stew. And, of course, Syrian food.

Baharat, which Sandy called Syrian allspice, is the Arabic word for spice. Every country in the Arab world has its own blend of baharat. If you're lucky enough to have a Middle Eastern grocer nearby, they will surely have it. If not, you'll find different recipes to make it here. Or, you can order it online.

FAJOOM

4 Tbs. unsalted butter 1 8-oz. can tomato sauce

2-3 garlic cloves, minced 1 14-oz can chicken broth

1 large onion, minced 2 15-oz. cans navy beans

1 lb. lean cubed leg of lamb 1 tsp. Syrian allspice (Baharat)

Salt and pepper

Melt the butter in a deep skillet over medium-high heat. Sauté onion until soft, about 5 minutes. Add garlic and stir for a minute. Add lamb. Brown well, seasoning with salt and pepper to taste.

Combine tomato paste and chicken broth. Add to skillet and blend with meat. Simmer, covered, for 30 minutes, stirring occasionally.

While lamb is simmering, thoroughly rinse and drain beans. (Note: If navy beans aren't available, substitute any small white bean.)

Fold beans into lamb with baharat. Simmer another 5-10 minutes, or until beans are heated through. Serve with bulghur wheat pilaf, rice pilaf, or couscous. (Note: Along with Syrian (pita) bread, plain yogurt (laban) is traditionally served with or on the side of most Syrian dishes. Do try it.) Generously serves 4.

Meatloaf -- Home Style Comfort Food

2011-02-19T07:00:00.001-05:00

Contributed by Dawn Marie Hamilton

A local restaurant has a 'Cozy Comfort Foods' section on their menu. Meatloaf is front and center. There are probably a million and one (okay, maybe I exaggerate, but still) ways to prepare meatloaf. I use a variation on my mother's recipe.

Ingredients:

1½ pounds lean ground beef
1 large egg
1½ cups wheat cracker crumbs
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
1/4 teaspoon ground black pepper
1/2 cup onions, chopped
1 cup (no salt added) diced tomatoes

1. Combine ingredients in a large bowl. Shape into a loaf and place into a 5 by 9-inch loaf pan.

2. Bake for about 40 minutes in a 400-degree pre-heated oven. Let cool for 5 minutes and serve.

I serve meatloaf with brown rice and a vegetable, but potatoes are also a tasty side.

Buffalo Chicken Dip

2011-02-13T10:55:00.010-05:00

I first sampled Buffalo Chicken Dip when a "fellow" Bunco Babe brought it to our neighborhood's monthly Bunco game, among whose players I proudly number myself. The Ezra Green's Farm Bunco Babes have their own blog and recipe file, but I thought I'd share this delicious dip here too.

BUFFALO CHICKEN DIP

2 10-oz. cans white chunk chicken         ¾ cup Frank’s Red Hot or
     (or leftover chicken breast)                         Buffalo Wing Sauce
2 8-oz. packages cream cheese              1½ cups shredded cheddar or
1 cup Ranch dressing                                       Mexican blend cheese

Blend Buffalo Wing Sauce and Ranch dressing in a deep skillet over medium heat. Stir in cream cheese until melted. Add chicken and half of the cheddar cheese and heat through. Transfer to shallow oven proof dish. Sprinkle with remaining cheese and brown in broiler. Serve with crackers and/or tortilla chip or scoops.

Guinness Beef Stew à la Pat

2011-02-07T08:19:00.013-05:00

Guinness Beef Stew with
Mashed Potatoes
and Newfangled Colcannon

A few years ago, on a chilly autumn day, I visited Dublin and took the train to Howth with a walk on the East Pier in mind. The wind was fierce, and I soon found myself in a pub before a roaring peat fire with a glass of wine and a gorgeous bowl of Guinness Beef Stew. Alas, the cook wouldn't give me the recipe!

We'll see about that, sez I. When I returned to New Hampshire, I concocted a tasty stew on a par with the one I'd enjoyed in Howth, and I'm happy to share the recipe. Sorry I can't offer a roaring peat fire!

GUINNESS BEEF STEW à la PAT

4 lbs. beef stew meat, trimmed 1 13-oz. can of beef broth

3 Tbs. vegetable oil 3 cans of Guinness Stout
A dollop of bacon fat (optional) 3 tsps. Worcestershire sauce

4-5 Tbs. flour 2 tsps. dried thyme

One large onion, chopped 1½ Tbs. brown sugar

2 lbs. sliced mushrooms A few bay leaves

4-5 cloves of garlic, minced Salt and pepper to taste

Heat the oil and bacon fat, if you're using it, in a deep frying pan. Brown the meat, sprinkling with flour as it cooks. Remove meat to a stew pot. Add chopped onions to the frying pan. Cook until soft, then add the mushrooms and sauté until they release their moisture and start to brown, adding minced garlic and sprinkling on any remaining flour. Add to meat with beef broth, Guinness, and remaining ingredients. Stir well and simmer uncovered for about two hours, or until meat is tender and sauce thickens. (I like to make it a day ahead to let it "stew" and skim the fat off the top.) Serving suggestions: mashed potatoes, brown soda bread, colcannon, or a salad. Serves six to eight, and leftovers are great.

(This recipe has also appeared on Put the Kettle On and The Celtic Rose)

Warm Lentil and Sausage Salad

2011-02-02T18:23:00.010-05:00

This versatile dish makes a great cold weather supper or a tasty side dish for a summer barbecue. For a vegetarian or vegan version, substitute vegetable broth for the meat broth and omit the sausage (or use a vegetarian brand).

The individual parts of the recipe can be prepared ahead of time, and the finished dish assembles easily. A food processor makes prep time a snap, especially if a medium shredding disk is available to shred the carrots.

Note: I've tried this recipe with French Puy lentils and didn't care for the pasty results. Use the good old brown lentils. I've also tried using arborio rice and ended up with a porridge. A plain rice such as Carolina (my preference) or Uncle Ben's works best.

WARM LENTIL and SAUSAGE SALAD

4 sweet Italian sausages (about 1 lb.)            1 medium onion, minced
½ cup red wine                                               1 rib of celery, minced
1 cup brown lentils                                          2 carrots, peeled and shredded
2 cups beef broth                                             2 garlic cloves, minced
2 cups chicken broth                                       1 tsp. dried thyme
½ cup rice                                                        Salt and pepper
2 Tbs. olive oil                                                  ¼ cup fresh parsley, chopped
1 bay leaf

1. Preheat oven to 350 . Prick sausages several times with a small sharp knife. Place in a single layer in a baking dish just large enough to hold them. Bake for 15 minutes. Turn and bake for 15 minutes more. Pour red wine over sausages. Turn and bake for 15 minutes more. Turn again and bake another 15 minutes. (Total baking time 1 hour.) Remove sausages to a dish lined with paper towels to drain and cool. Slice sausage into rings.

2. While sausage is baking, pick through lentils and remove anything that isn’t a lentil. Combine broths in a saucepan and bring to a boil. Rinse lentils and add to broth with bay leaf. Simmer uncovered for 10 minutes. Add rice and continue simmering for 18-20 minutes, or until rice and lentils are cooked. Don’t overcook! They’ll cook more in the skillet. Drain rice and lentils right away, reserving excess liquid to moisten salad later if necessary. Discard bay leaf.

3. Heat oil in a heavy skillet. Sauté the onion, carrots, celery, garlic, and thyme over moderately low heat until vegetables are softened. Fold in lentils and rice. Season lightly with salt and pepper. Add parsley and stir gently to combine all ingredients. Place mixture in serving dish, top with sliced sausage, (or combine sausage with other ingredients), and serve warm or at room temperature. Garlic bread and salad are great additions. 4-6 main course servings.

Roasted Beet Salad with Crème de Cassis Dressing

2011-01-28T14:31:00.016-05:00

Salad for supper in winter? Mais, oui! This hearty, herby, French-inspired dish got a big "Wow" from our Monday night writers' group.

Roasting the beets is not only easy, it concentrates their sweet flavor. I used three different colors - red, gold, and pink - along with slices of mixed baby potatoes to create a colorful and delicious entrée. A crunchy baguette and a bottle of wine rounded the meal out perfectly.

ROASTED BEET SALAD with CRÉME de CASSIS DRESSING

For the Dressing:

3 Tbs. champagne vinegar or white balsamic vinegar

½ tsp. Dijon mustard

2 Tbs. good quality Crème de Cassis

6 Tbs. dry white or rosé wine

1 large garlic clove, peeled and put through a press

½ cup olive oil (I use an Herbes de Provence flavored oil)

Salt and black pepper to taste

Combine first five ingredients. Whisk oil in until blended well. Add salt and pepper.

For the Salad:

1 to 1½ lbs. raw beets (a mix of red, gold, and pink)

1 lb. baby potatoes, (a mix of red, purple, Yukon, and/or white)

¼ cup olive oil2 Tbs. fresh chopped rosemary
4-6 garlic cloves, peeled

Kosher salt

2 8-oz. bags of salad greens of your choice (do include baby spinach)

Fresh basil

Fresh tarragon

1 small (7-oz.) can chickpeas, thoroughly rinsed and drained

Optional Toppings:

Raw pistachio nuts

Crumbled goat cheese

Crumbled Gorgonzola

Homemade croutons

1. Set two racks in the oven and preheat to 425°. Wrap beets individually in aluminum foil. Set on a baking tray. Roast in top third of the oven for 1 to 1¼, turning once, until cooked through. (Add potatoes when beets have cooked for ½ hour.) Let cool. When ready to assemble salad, unwrap beets, remove skins (suggest wearing gloves for this), and dice. Keep colors separate, as the red beets will "dye" the gold and pink beets.

2. Scrub potatoes well. Coat with olive oil, stir in rosemary, garlic, and salt to taste, and set in a baking pan just big enough to hold them. After the beets have been roasting for 30 minutes, add the potatoes to the lower part of the oven and roast until done. Shake the pan a few times during cooking to prevent sticking. Remove potatoes to plate lined with paper towels and let cool. When ready to assemble salad, halve or slice potatoes.

3. Combine salad greens and fresh herbs on a platter. Top with beets, potatoes, and chickpeas. Place salad on table, passing dressing and toppings separately. Invite each diner to dig in and custom dress his/her own plate. Generously serves 4-5.

Lamb and Barley Soup

2011-01-25T06:00:00.007-05:00

Contributed by Dawn Marie Hamilton

In celebration of Robert Burns' birthday, the famous Scottish poet, I thought I would share this thick and hearty Scottish inspired soup. Soups are wonderful comfort food especially appreciated on chilly winter evenings.

This recipe begins with the preparation of roux, a paste like thickener.

Ingredients:

1 pound medium barley
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
4 tablespoons flour
43 ounces fat free, sodium reduced, chicken broth
1 pound ground lamb
2 medium carrots, finely diced
1 medium turnip, finely diced
3 stalks celery
3/4 cup milk
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper

1. Cook barley according to package directions and set aside.

2. In a large soup pot, sauté onion in oil over medium-high heat until limp. Reduce to low-medium heat and add garlic and flour to make roux, stirring often for about 10 minutes.

3. Add chicken broth to roux and blend, then bring to a boil. Add lamb and cook for about 15 minutes.

4. Add pre-cooked barley, carrots, turnips, celery, milk, basil and pepper and simmer until vegetables are tender.

This recipe freezes well. Add a small amount of chicken broth when reheating to thin soup.

Shrimp with Pancetta and Cannellini Beans

2011-01-18T12:35:00.002-05:00

The discovery that my local supermarket now carries pancetta already diced up sent me scouring my cooking files for recipes made with this tasty Italian bacon. Serve this one with plenty of crusty bread to sop up every bit of the delicious sauce.

SHRIMP with PANCETTA and CANNELLINI BEANS

4-5 Tbs. olive oil                                         6-8 fresh sage leaves, chopped
4 oz. chopped pancetta                              4-5 large garlic cloves, sliced
1-2 fat shallots, minced                              ½ cup dry white wine
1 lb. raw shrimp, peeled and deveined       2 Tbs. chopped fresh parsley
1 15-oz. can cannellini beans,                     Fresh ground pepper
     rinsed well and drained

1. Heat 2 Tbs. of oil in a large skillet over low heat. Sauté pancetta slowly until fat is rendered and meat starts to brown. Raise heat to medium, add shallots, and sauté until golden, about five minutes. Fold sage and beans into bacon mixture and set aside until ready to serve.

2. Reheat beans over low heat. Heat garlic in remaining oil in large skillet over medium heat until garlic colors. Remove garlic and discard. Add shrimp to oil and sauté for 1 minute. Add wine, parsley, and a grind or two of pepper (salt if desired, keeping in mind that pancetta is fairly salty). Cook until shrimp are done, another 2-3 minutes.

3. Toss hot beans and shrimp together. Add more liquid if necessary. Serve at once with crusty bread and a salad, if desired. Serves 2-4 depending on side dishes. Don't be looking for leftovers!

Chicken and Baby Portobello Pizza

2011-01-14T06:00:00.005-05:00

Contributed by Dawn Marie Hamilton

It's Friday pizza night, and chicken and baby portobello mushrooms are two of my favorite ingredients. Add those to garlic, basil, and mozzarella and you have the makings of a great pizza.

I cheat on the crust by starting with a prepared mix. I use 'Pizza Crust & Roll Mix' offered by The Pampered Chef. Other brands are available at the local grocer.

Ingredients for one 15-inch pizza:

pizza crust mix or pre-prepared crust
2 tablespoon olive oil
6 cloves garlic, minced
1/2 cup coarsely minced fresh basil
3 cooked chicken thighs, meat cut from the bone into small pieces
4 ounces baby Portobello mushrooms, diced
4 ounces mozzarella cheese, shredded
Crushed red pepper

Preparing the crust:

Follow directions for whatever pizza crust mix you choose. I like a thin crust, so I divide the dough from one pouch in half and use a 15-inch pizza stone. I've found it helpful to prepare the dough the evening before and store it in the refrigerator in a cake pan with a plate on top until I'm ready to use.

1. Place dough ball on a seasoned pizza stone or well-greased baking pan and roll out dough with a floured roller to within 1/2 inch of edge.

Hint: Sprinkle surface of baking stone with cornmeal to help prevent crust from sticking.

Preparing the topping:

1. Mix oil with minced garlic in a small bowl and spread evenly over prepared crust. Sprinkle minced basil evenly over garlic spread. Spread chicken pieces and diced mushrooms evenly over top. Complete with shredded mozzarella cheese.

2. Bake in a 425 degree preheated oven for about 15-20 minutes.

3. Sprinkle crushed red pepper over top to taste.

Hint: When baking two pies, switch position in oven halfway through cooking time.

Portobello Mushrooms Stuffed with Quinoa and Spinach

2011-01-11T13:08:00.006-05:00

Quinoa-Stuffed Mushrooms,
Steamed Purple Cauliflower,
and Kabocha Squash
Braised in Soy and Ginger

The grain-like seeds of quinoa (KEEN-wa) were first cultivated by the Incas of South America thousands of years ago. A complete and easily digestible protein, this tiny pseudograin is a scrumptious and nutritious addition to any diet.

I first came across quinoa while seeking vegetarian recipes for our Monday night writers' group suppers, and it's one of the best food finds I've ever made. If you've never tried quinoa, please do. Cook it like rice, and use it as the base of a main course salad, as a side dish, or, as in this recipe, as a stuffing. Look for the pre-washed kind, and don't be afraid to experiment with different colored quinoa "grains."

PORTOBELLO MUSHROOMS STUFFED with QUINOA and SPINACH

For the Quinoa:

1 cup quinoa

2 cups chicken or vegetable broth

For the Mushrooms:

8-10 portobello mushroom caps 2 Tbs. balsamic vinegar

2 Tbs. extra virgin olive oil 3-4 garlic cloves, minced

2 Tbs. soy sauce Salt and pepper

To Assemble the Dish:

1 Tbs. extra virgin olive oil 1 10-oz. pkg. fresh spinach,

1 large shallot, chopped stemmed, washed, and chopped

3-4 garlic cloves, minced 1/3 cup toasted pine nuts

1. Combine quinoa and broth in a 2-qt. pan. Bring to a boil. Cover and lower heat. Simmer about 12 minutes, until liquid is absorbed and germ of the grain becomes visible. Remove from heat, fluff quinoa, and set aside.

2. Meanwhile, combine oil, soy sauce, balsamic vinegar, garlic, salt and pepper. Remove mushroom stems and gills, rinse briefly, and brush mixture over mushrooms. Place topside up on foil-wrapped baking sheet and let sit at least ten minutes.

Heat broiler and broil mushrooms about five minutes, then turn and broil another 3-4 minutes. (Mushrooms may flatten. Don't worry.) Using a spatula, remove them to a baking pan or oven-proof serving dish, bottom side up.

3. Heat oil in non-stick skillet. Add shallots and sauté until soft, about 3 minutes. Add garlic. Stir for a minute. Add spinach. Turn gently until wilted. Fold in quinoa, mixing until all the grains are unclumped and coated with oil. Spoon mixture onto mushroom caps. Drizzle liquid in broiling pan over mushrooms. Cover and keep in warm oven until ready to serve. Top with pine nuts and serve with salad and/or vegetables, as desired. Generously serves 4-5.

Greek Roast Chicken

2011-01-06T09:49:00.004-05:00

A simple marinade, a complex flavor. This chicken is great in summer on a barbecue rotisserie. Right now, it's winter in New Hampshire, and a vertical roaster rack is preferable. If you don't have one of these wonderful little gems that leaves most of the fat in the pan, I suggest you acquire one at once!

GREEK ROAST CHICKEN

1 4-6 lb. roasting chicken                   Several cloves of minced garlic
¼ cup olive oil                                    1 tsp. dry oregano
½ cup fresh lemon juice                     Salt and pepper to taste
½ cup dry red wine

1. Wash the chicken and remove excess fat. If chicken doesn't already have a pop-up timer, insert one into the breast meat. Truss to keep the wings and legs from dangling.

2. Mix wine, salt, pepper, lemon juice, and oregano. Place chicken in a plastic zip bag and pour marinade over. Marinate at least 1 and up to 24 hours, turning occasionally.

3. Remove chicken from marinade. If using a rotisserie, set the chicken on a spit with a drip pan underneath. Roast 2 to 3 hours, until timer pops up, basting occasionally with the marinade mixture.

If using a vertical roaster, preheat oven to 450°. Line a roasting pan with aluminum foil for faster cleanup, if desired. Spray the vertical roaster with non-stick spray and set it in the pan. Position chicken on roaster neck up. Top with a small square of aluminum foil to keep the top of the chicken from burning. Pour marinade diluted with water into the pan. Roast chicken for twenty minutes. Reduce temperature to 350° and continue roasting for 2 to 3 hours, basting occasionally, until timer pops up.

Rack of Lamb with Rosemary Breadcrumbs

2010-12-29T11:58:00.002-05:00

Growing up in a "meat and potatoes" house wasn't entirely boring. On Sundays, my mother changed from frying or broiling the meat to roasting it, and instead of mashing the spuds, she baked them in the grease that pooled around a predictable pageant of roasts that rotated from beef to chicken to pork to lamb and back again.

Despite the lack of any seasoning other than salt and pepper, my mother's roast lamb was always a favorite for me, and I never gave a thought to cooking it any other way. Then I married into a Syrian family and learned that lamb could be ground, used as stuffing, kneaded with wheat, braised, cubed, marinated, skewered, or barbecued with spectacular results. (More on Syrian cooking later.)

Most ethnic cookbooks offer several outstanding lamb dishes. The following adaptation of an old French recipe is a long-standing favorite among the lamb-a-holics in my family. This dish can be prepared ahead and popped into the oven an hour before serving.

RACK of LAMB with ROSEMARY BREADCRUMBS

2 Racks of Lamb                                      ¼ cup fresh rosemary, chopped
4 Tbs. Olive Oil                                        6-8 garlic cloves, peeled
8 Tbs. Unsalted Butter                             4 cups fresh breadcrumbs
Dijon Mustard                                          Salt and freshly ground pepper
½ cup fresh parsley, chopped

Trim as much fat from lamb as possible. Place lamb on waxed paper. Using a spreading spatula, thinly coat each rack with Dijon mustard. Lightly salt and pepper each rack.

One round loaf of bread (Tuscan or Boule, e.g.,) should give you four cups of breadcrumbs. Cut off the crust and reserve for another use. Tear bread and prepare in food processor, dropping in garlic cloves until well blended.

Melt butter. Place in large mixing bowl with olive oil, parsley, rosemary, and salt and pepper. Empty breadcrumb mixture into bowl and combine well with olive oil mixture. Pat breadcrumb mixture over both racks of lamb, pressing to adhere.

Place lamb in roasting pan lined with foil. Bake at 425° for one half hour. Lower heat to 350° and continue cooking for another half hour for medium well-done. Serves 4.

Almond Cookies

2010-12-22T10:28:00.006-05:00

Contributed by Dawn Marie Hamilton

Happy Holidays! It's cookie time. One of my favorite things about the holidays is all the wonderful cookies. Several years ago, I found this recipe in a magazine and revised it a bit for my more mature taste buds by reducing the amount of sugar and replacing some of the white flour with whole-wheat pastry flour for an earthier flavor. The final product is delicious.

*Check out the note below on blanching nuts.

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon pure almond extract
1/2 cup whole wheat pastry flour
2 cups unbleached white flour
1 teaspoon baking powder
1 large egg yolk
1 tablespoon milk
blanched whole almonds
sesame seeds (optional)

1. In a large food processor bowl, whir butter and sugar. Add whole egg and almond extract and blend. Add flour and baking powder and blend again. Remove dough and place into a bowl, cover, and chill until firm, about one hour. (hint: If dough is left in refrigerator too long, it will need time to soften before it can be shaped into cookies.)

2. Shape dough into 1-inch balls, flatten with thumb, and place 1-inch apart on buttered or parchment-lined cookie trays. (hint: trays should be at room temperature—otherwise cookies may lose their shape.)

3. In a small bowl, beat egg yolk with milk to blend. Lightly brush cookies with egg mixture. Press an almond into the center of each cookie and sprinkle with sesame seeds if desired. (note: discard excess egg mixture.)

4. Bake cookies in preheated 325 degree oven for 15 to 20 minutes or until lightly browned. Let cookies cool for 5 minutes and then transfer to a wire cooling rack. (hint: For more even baking when making two trays of cookies at the same time, switch tray position halfway through cooking time.)

Makes approximately 48 cookies. Enjoy!

*Note on blanching nuts: Place the whole almonds with skins in boiling water for less than one minute and drain in colander. Pour cool water over top and drain again. Pinch nuts between thumb and forefinger and rub off skins.

Chicken and Spinach Enchiladas

2010-12-15T16:39:00.007-05:00

Contributed by Dawn Marie Hamilton

I have a 'thing' for kitchen gadgets and equipment. Two food processors sit on my kitchen counter, a large one and a mini-prep. I call them 'Big Moe' and 'Little Moe'. For this recipe, I use Big Moe to shred the cheese and Little Moe to mince the garlic. I just love my power toys.

I usually make this dish with leftover chicken after I've either baked or broiled or barbequed a large family-pack of thighs. I use a stoneware baking-dish, but any baking-dish will do. This recipe is spicy and rich and delicious. Enjoy!

Ingredients:
1 tablespoon olive oil
1 cup finely chopped onions
1 fresh jalapeno pepper, seeded and minced
4 cooked chicken thighs, meat cut from the bone into small pieces
6 cloves garlic, minced
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) Monterey Jack cheese with jalapeno peppers,
shredded (split into 2/3 and 1/3)
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon chipotle chili pepper powder
1/4 teaspoon black pepper
1 can (10 ounces) hot enchilada sauce
8 10-inch whole-wheat tortillas

1. Pour oil into a frying pan over medium-high heat. When hot add onion and jalapeno. Stir frequently until onion is limp.

2. In a large bowl, mix onion mixture with chicken, garlic, spinach, 2/3 cheese, mayonnaise, Worcestershire, chili powder, chipotle chili pepper, and black pepper.

3. Pour just enough enchilada sauce into a 9 by 13 inch baking dish to cover bottom. Place a rounded 1/2 cup of chicken mixture onto a tortilla, roll, and place in pan. Repeat with remaining tortillas, arranging in a single layer over the sauce. Top evenly with remaining enchilada sauce and sprinkle remaining 1/3 cheese over top

4. Bake in a pre-heated 350 degree oven for about 30 minutes. Cheese should be brown and bubbling. Let cool for 5 minutes and serve.

Serve with a dollop of sour cream. Makes eight enchiladas.

Crabbies

2010-12-12T08:12:00.002-05:00

Crabbies are a great appetizer for holiday parties, as busy cooks can make them ahead, keep them on hand in the freezer, and broil them to scrumptious perfection at a moment's notice. This version of these classic little jewels is a longtime family favorite.

CRABBIES

1 stick butter (½ cup)                                      ½ tsp. garlic powder
1 jar Kraft Old English Cheese Spread            1 6-oz. can crabmeat
2 tsps. mayonnaise                                           6 English muffins
½ tsp. seasoned salt or Old Bay Seasoning

Let butter and cheese spread soften to room temperature. Mix other ingredients and add to butter and cheese. Split muffins and spread with mixture. Cut each half into eighths and freeze. Take desired amount from freezer and broil until crisp, about 5 minutes. Makes 96.

Thai Pizza with Shrimp

2010-12-06T22:17:00.006-05:00

After much agonizing over some recent recipe experiments, I have finally decided to take the plunge and post one here. I concocted this a few weeks ago after eating both homemade pizza and Thai food in the same weekend, and realizing how awesome it would be to somehow combine the two.

A note about pizza in general and this recipe in particular: To my knowledge, there is no strict definition for pizza other than an open faced pie or oven-baked bread covered with sauce and cheese. According to one source, it is a misconception that "pizza" means "pie" in Italian. It actually means "a mess", which makes sense. In the spirit of both pizza and mess, please keep in mind that all ingredients and amounts listed should be subject to your own discretion and pleasure.

THAI PIZZA with SHRIMP

Pizza dough
Tea oil or light olive oil
2-3 cloves garlic, finely chopped
1 inch ginger root, finely chopped

Sauce:
Combine the following:
1-3/4 cups plain tomato sauce
3/4 cups coconut milk or to taste
Juice from one half lime or to taste
1-2 tbsp sugar to taste
1-2 tbsp Huy Fong chili garlic sauce (or 1 tbsp red curry paste) to taste

Toppings:
About 1/4 cup fresh cilantro leaves, coarsely chopped
About 1/4 cup fresh basil leaves, coarsely chopped
8-10 large raw shrimp, shelled and deveined, halved lengthwise
1 red bell pepper, thinly sliced
1 medium white onion, julienned
6-8 medium mushrooms, thinly sliced
Shredded Mozzarella cheese

Start by simmering 2-3 cloves of finely chopped garlic and about 1 inch finely chopped ginger root in oil, at low heat for about 10 minutes, making sure garlic and ginger don't burn.

Brush pizza crust lightly with oil, add sauce to your liking and a thin layer of cheese. Add vegetables and shrimp, but save the cilantro and basil for later.

Bake at 400 degrees for 22-to 25 minutes. When there are about 5 minutes remaining, sprinkle with basil and cilantro leaves. Let cool for for a few minutes, and serve.

Enjoy!

Split Pea Soup

2010-12-06T15:55:00.002-05:00

Monday Night Writers’ Group tonight, and so I need a vegetarian/vegan dish ideal for a chilly New Hampshire evening. Change the chicken broth to vegetable broth, omit the ham bone and optional diced ham or bacon garnish, and this French-inspired soup, my version of a classic potage, is perfect.

Split Pea Soup is one of my favorite potages santés (healthful soups), but don’t let the "healthful" fool you into thinking it isn’t delicious. The vegetable broth I made two days ago is simmering now with the rest of the ingredients. The house smells divine, and we’ll enjoy the finished soup with crusty French bread and white wine. Here’s to another evening of inspired writing!

SPLIT PEA SOUP

2 Tbs. light olive oil                                   2-3 sprigs fresh thyme
1 large onion, chopped                              ½ tsp. dry chervil
2 stalks celery, chopped                            2 bay leaves
2-3 carrots, dices                                       1 tsp. salt
1 large russet-type potato, diced               Additional fresh marjoram
8 cups vegetable broth                                or parsley, chopped for garnish
1 lb. dried split green peas                        Croutons, if desired
2-3 sprigs fresh marjoram

1. Pick over the dried peas for foreign objects and set aside.

2. Heat oil in a soup pot over medium heat. Sauté onion until soft, then add celery and carrot and stir for 2 minutes. Add potatoes and stir another minute. Add broth and salt. Rinse the peas and add them to the pot. Stir well and bring to a boil.

3. Place herbs and bay leaves in bouquet garni bag and add to soup. (If you can't find fresh herbs, use 1 tsp. dried)

4. Cover and simmer until peas are falling apart, about 1-1¼ hours.

5. Remove bouquet garni. Pureé a few ladlesful of soup in a blender and return to pot, or run an immersion blender briefly through the pot. Correct seasoning and serve soup with desired garnish. Makes 6-8 generous main dish servings.

Salmon Orzo Mediterranean

2010-12-04T06:05:00.006-05:00

Contributed by Dawn Marie Hamilton

The word orzo is Italian for barley, referring to the shape and size of the pasta as it looks somewhat like a grain of rice. I've always thought of orzo pasta as Greek because of its popularity in the region, but you will find the tiny pasta in other Mediterranean and Middle Eastern recipes.

During a recent visit to the Boston area, I enjoyed a wonderful salmon fillet with an orzo side dish in an Italian restaurant. After returning home, I thought, why not combine the two and I came up with the following colorful recipe:

Ingredients:
1 1/2 lb. salmon fillet
2 cups orzo pasta
1/4 cup fresh squeezed lemon juice
1/3 cup olive oil
2 cloves garlic, minced
4 sprigs fresh oregano, minced
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
3 cups chopped fresh spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
4 scallions, chopped with greens

1. Broil, bake, or microwave salmon fillet and keep warm.

2. Meanwhile, cook orzo pasta according to package directions in a large saucepan.

3. In a small bowl combine and whisk lemon juice, olive oil, garlic, oregano, black pepper and red pepper flakes.

4. When pasta has finished cooking and while still hot, drain and return to pan. Add spinach, bell pepper, cucumber, and scallions. Add lemon juice mixture and toss. Break cooked salmon fillet into small pieces and mix in. Serve immediately.

* This recipe is also good served cold the next day.

Provides four servings. Enjoy!

Anam Cara's Irish Brown Soda Bread

2010-12-02T10:58:00.015-05:00

In the wilds of West Cork, just outside the colorful village of Eyeries, the Anam Cara Writer’s and Artist’s Retreat overlooks Coulagh Bay. I have had the pleasure of visiting Anam Cara several times and would go back again in a heartbeat, if only to savor the wonderful cooking of owner/director Sue Booth-Forbes. Sue has informed me she’s working on an Anam Cara cookbook. About time! sez I.

One of Anam Cara's Hideaway Nooks

This soda bread is a gem from Sue’s vast culinary repertoire, one she obtained from the Boluisce Seafood Restaurant in Spiddal, Galway, in 1997. I’ve made it often, and always to rave reviews. With Sue's blessing, I’m happy to share my Americanized version.

ANAM CARA’S IRISH BROWN SODA BREAD

4½ cups whole wheat flour            3 tsps. baking soda
2½ cups bran                                   4½ cups buttermilk
½ cup brown sugar                         Sunflower and/or pumpkin seeds

Combine all dry ingredients in a large bowl, distributing baking soda evenly. Make a well in the center and gradually add buttermilk. Bind thoroughly. Turn batter into three greased loaf pans. May (and in my humble opinion, should) be topped with raw sunflower, pumpkin, or poppy seeds, or a mixture of seeds to taste. Press seeds into batter before baking. Bake at 400° until done, about 45 minutes. Freezes well.

Turkey Tetrazzini

2010-11-27T08:19:00.006-05:00

A "Tetrazzini" is an American casserole named for Italian soprano Luisa Tetrazzini (1871-1940), who lived in the United States in the early twentieth century. Recipes vary, but Tetrazzinis usually include mushrooms, cream, Parmesan cheese, and cooked spaghetti. Chicken, ham, shrimp, and tuna have all lent their names to the dish. This one is a great way to use some of that leftover Thanksgiving turkey.
　

TURKEY TETRAZZINI

8 oz. thin spaghetti,                                4 Tbs. butter
   broken into 3-inch pieces                    3 Tbs. flour
½ lb. fresh mushrooms, sliced              1 13 oz. can chicken broth
1 clove garlic, crushed                            1 cup light cream
1 Tbs. chopped onion                              ½ cup dry white wine or vermouth
2 Tbs. chopped parsley                            Salt and pepper
2 Tbs. olive oil                                         Grated Parmesan cheese
1 tsp. lemon juice                                     Bread crumbs
3 cups diced cooked turkey

Cook pasta in 3 quarts boiling salted water for 7 minutes; drain and turn into a buttered shallow baking dish. Sauté mushrooms, garlic, onion and parsley in hot olive oil for 3 minutes; sprinkle with lemon juice. Toss and arrange over noodles. Cover with diced turkey. Sprinkle with salt and pepper to taste. Heat butter in the same skillet; blend in flour and then the broth, stirring over medium heat until thickened. Reduce heat and gradually blend in cream and wine. Season to taste with salt and pepper and pour over turkey. Sprinkle a layer of cheese and bread crumbs on top. Bake at 350 for 25 minutes, until bubbling hot and golden brown. Makes 4 servings.

Creamy Mushroom Soup

2010-11-23T06:00:00.010-05:00

Sliced Mushrooms

I have several delicious mushroom soup recipes. This one is the easiest, a great soup for a chilly night, especially when the cook is busy preparing for Thanksgiving. Many grocery stores sell vegetables already sliced or chopped, a great timesaver. (I sometimes use a 12-oz. bag of baby carrots, but don’t be tellin’ the neighbors.) It also has the closest taste to a gorgeous bowl of mushroom soup I enjoyed in front of a peat fire last winter in a pub in Killarney. Ingredient amounts aren’t critical, so feel free to experiment. Makes a great first course or light supper. For a vegan version, substitute oil or veggie butter for unsalted butter, use vegetable broth, and omit the cream.

CREAMY MUSHROOM SOUP

4 Tbs. unsalted butter                                1 bay leaf
5-6 carrots, peeled and chopped               1 tsp. salt
1 medium onion, chopped                         A good grinding of white pepper
1 leek, white and light green parts,           ¼ cup heavy cream
   washed, trimmed, and chopped             ¼ cup dry sherry
2 stalks celery, chopped                             Chopped parsley or chives
2 lbs. sliced white mushrooms                  Garlicky croutons, if desired
2 tsps. dried thyme                                     Truffle oil for the table, if desired
6 cups chicken stock

1. Melt the butter in an 8-quart soup pot. Roughly chop the carrots, leek, onion, and celery and sauté in the butter until softened but not browned, about 10 minutes.

2. Stir in the mushrooms and thyme. Cook 3-5 minutes, until mushrooms start to soften and give off their liquid. Add the chicken broth, bay leaf, salt, and pepper. Cover and simmer about 30 minutes.

3. Discard the bay leaf and purée the soup in several batches, transferring soup to clean pot. Stir in cream and sherry and adjust seasoning. Serve with desired garnish(es) and pass truffle oil at the table. Serves 6.

Oyster Quiche

2010-11-22T06:30:00.007-05:00

Two things Southern Maryland is famous for are crabs and oysters. Oyster season kicks off for the public on the third weekend of every October at the St. Mary's County Oyster Festival where the National Oyster Shucking Contest and the National Oyster Cook Off – Oyster Scald are held. http://www.usoysterfest.com

Many believe quiche a French dish. My grandfather was German from the area of Lorraine, a region of northeast France bordering Germany that at various times was claimed by one or the other country. Both German and French are spoken in the region. Lorraine is where the dish originated, and the word quiche, according to the Webster dictionary, is actually a Gallicized German word.

This oyster quiche recipe is a celebration of my family roots and my new home in Southern Maryland.

Press-in Pastry:
1 cup all-purpose flour
½ cup whole-wheat pastry flour
½ cup (1 stick) butter, cut into chunks
1 large egg

Filling:
6 slices bacon
½ cup sliced scallions
½ teaspoon dried tarragon (or 1 tsp. fresh tarragon from the garden)
1 pint shucked oysters, drained
1 to 2 tablespoon(s) cornstarch
2 large eggs
¾ cup half-and-half
¼ teaspoon pepper
¼ teaspoon salt

__________

1. In a food processor bowl, whirl the flour mixture and butter until fine crumbs form. Add egg and whirl until dough holds together. Press pastry over bottom and up sides of a 10-inch pie plate. Bake in a pre-heated, 325-degree oven until light gold, about 25 minutes.

2. Brown bacon in a frying pan. Transfer bacon to paper towels to drain. Discard all but ½ tablespoon fat from pan.

3. Add scallions to pan and stir until wilted. Stir in tarragon until fragrant. Spoon onion mixture over crust and spread evenly.

4. Using a slotted spoon, gently place oysters in a bowl and mix with cornstarch to coat. (Will be messy wet.) Again, using the slotted spoon, arrange oysters over onion mixture.

5. In a bowl, whisk eggs, half-and-half, pepper and salt. When blended, pour into crust over oysters. Break up browned bacon into pieces and scatter over top.

6. Bake quiche in a pre-heated, 400 degree oven until custard no longer jiggles in center when pie plate is gently shaken, approximately 25 minutes.

7. Let quiche cool for 5-10 minutes. Cut quiche into wedges to serve.

* During this time of year, shucked oysters can be found in better grocery stores' seafood departments.

With the holiday season fast approaching, consider serving Oyster Quiche for brunch or with a mixed baby-greens salad for a light dinner. Provides four generous servings. Enjoy!

BANNOCKS - Contributed by Miriam Newman

2010-11-21T15:17:00.003-05:00

As Pat knows, the majority of my recipes come from Irish relatives on my father's side. My Nana, his mother, came from Ireland but knew she was descended from Scottish settlers generations back and had the recipes to prove it! I suspect this traditional Scottish recipe for bannocks was strongly influenced by her subsequent Irish roots. In any case, at this time of year a cup of good tea and a slice of Nana's product don't go amiss!

BANNOCKS

3/4 c. flour

1/4 c. oatmeal

1 tsp. salt

2 tbsp. butter

1 tbsp. baking powder

2 tbsp. sugar

1/2 c. milk

Sift flour, salt and baking powder. Add butter, rub fine. Mix in oatmeal and sugar. Make a well. Pour in milk, stir until it forms a soft sticky dough. Turn onto floured surface, knead gently. Roll out and shape into 1 or 2 1/2' thick rounds. Heat griddle, flour lightly. Cook for 10 min. Turn once and cook other side. Cool on rack. Slice thinly, serve with butter and jam.

Trofie with Spinach, Garlic, and Shrimp

2010-11-17T12:47:00.010-05:00

Trofie

Let's visit Italy with a wonderful recipe for seafood and pasta lovers. Vegetarians can omit the shrimp. Vegans can omit both shrimp and cheese, or serve Veggie cheese on the side. All variations are scrumptious.

Trofie, a thin, squiggly Ligurian pasta with tapered ends, is traditionally served with pesto sauce. It's perfect in this dish, as the spinach would become entangled in longer pastas like linguine. Don't let all the steps discourage you. This one is delicious!

TROFIE WITH SPINACH, GARLIC, and SHRIMP

Bread Crumb Topping
8 Tbs. fresh bread crumbs                     3 Tbs. chopped fresh parsley
3-4 garlic cloves                                    2 tsps. olive oil
3 tsps. grated Parmesan Reggiano        Salt and pepper

Pasta
2/3 cup extra virgin olive oil                 ¾ lb. trofie or other small pasta
6 garlic cloves, peeled and sliced          1 cup reserved pasta cooking water
A pinch of dried red pepper flakes         ¼ cup grated Parmesan Reggiano
10 oz. fresh spinach,                              1 lb. raw jumbo shrimp, if desired **
       stemmed and chopped *                2-3 Tbs. dry white wine

1. Make fresh breadcrumbs by dropping fresh or day old bread in the food processor with garlic cloves. Combine topping ingredients in small bowl and reserve.

2. In a large pasta pot, bring 4 quarts of water to a boil and add salt. Preheat the broiler.

3. In a large skillet, heat the olive oil and garlic over a low flame. Slowly cook the garlic slivers until they turn a light golden brown. Remove garlic slivers with a slotted spoon and discard.

4. Add red pepper flakes to the oil. Cook 30 seconds. Toss spinach in the oil. Add wine and cook until limp, turning often with tongs or a kitchen fork. Remove pan from heat and reserve until pasta is done.

5. Plunge the pasta into the boiling water and cook until al dente. Just before draining the pasta, ladle 1 cup of cooking water into the spinach and oil and place the pan over moderate heat. Drain pasta and add to the pan with the spinach and oil. Sprinkle the cheese directly onto the pasta and toss well. Transfer pasta to an ovenproof serving platter and sprinkle with the breadcrumb mix. Broil until the crumbs are golden brown and serve immediately.

* Frozen chopped spinach, thawed before adding, works well. Decrease cooking time.

** To add shrimp, shell, clean, and sauté it with the spinach, but not too long, as it will continue to cook when the pasta is added, and again in the broiler.

Serve with crusty bread, salad, and white wine. Generously serves four.

A Little of This . . .

2010-11-14T09:50:00.005-05:00

Hungry? Come on in! Kitchen Excursions' delectable dishes will take you all over the world. Here we will share cooking tips, ideas, and, of course, great recipes.

Sandy, my beautiful Syrian mother-in-law, had a wonderfully contagious enthusiasm about cooking. She taught me, a nice Irish girl who once had no idea you were supposed to peel garlic, how to get into the kitchen. I haven't stopped exploring different cuisines since.

Over the summer, my Monday night writers' group enjoyed the antipasto pictured above: marinated mushrooms and chickpeas, red quinoa, cannellini bean and tuna salad, baby carrots, hard-boiled eggs, tomatoes, crisp asparagus and sugar snap peas, purple potatoes, goat cheese, and toasted pignolia nuts. Needless to say, we wiped it out.

The week has plenty of other nights. Stay tuned for more wonderful recipes.

Bon Appetit!