We grew tomatoes this summer at our house. We diligently planted our one seedling in May, watered and fertilized it and loved it all July and August and watched it grow to be about 9 feet tall with little green globes growing all over. Now that it is the middle of October, summer's heat wave finally arrived, and we're getting a gorgeous crop of ripe red pear tomatoes. So many that we really ran out of energy to eat them in salads and in lunches within the week. I needed to use up a LOT quickly, and so I turned to a recipe that I'd prepared a few times for company over the years. I simplified it, and put the focus onto the concentrated flavor of the tomatoes.
Salmon w/ Roasted Tomatoes.
Preheat: 400 degree oven.
2 threads saffron, crushed
1 clove garlic minced
3 - 4 cups halved tomatoes (pear or cherry)
TBSP Olive Oil
4 salmon steaks (4 - 6 oz. each)
sea salt & pepper - generous sprinkling
lemon wedge for finishing
Toss the tomatoes with the garlic, saffron, and olive oil. Spread into one layer in a large casserole or a rimmed baking sheet lined with parchment paper. Salt & Pepper to taste.
Roast in oven for 10 minutes.
Lay Salmon steaks on top of tomatoes. Salt & Pepper. Continue to cook 15 min more, or until fish is flaky.
Serve over rice or couscous and a glass of Malbec and lemon wedges.
Monday, October 18, 2010
Flavors of Fall: Pumpkins & Apples
Everyone in my family is fighting a cold. We're all weary, wheezy, and some of us have been a bit whiny. Added to our illnesses indoors, it's finally Fall outside with chilly nights, whispers of rain coming, but with the beautiful colors to enjoy. Nothing says Fall to me more than orange, red, yellow, and brown.
With that in mind, our house craves a rich, bone warming soup today so I'm making Roasted Pumpkin & Apple soup for dinner. The recipe link is below:
http://www.eatingwell.com/recipes/pumpkin_apple_soup.html
It's color and flavor capture Fall in a simple way that makes this a great weeknight meal. The kids love the sweet flavor, and we all appreciate the healing warmth. We served with a spinach salad, and crusty bread.
With that in mind, our house craves a rich, bone warming soup today so I'm making Roasted Pumpkin & Apple soup for dinner. The recipe link is below:
http://www.eatingwell.com/recipes/pumpkin_apple_soup.html
It's color and flavor capture Fall in a simple way that makes this a great weeknight meal. The kids love the sweet flavor, and we all appreciate the healing warmth. We served with a spinach salad, and crusty bread.
Friday, October 1, 2010
Breakfast of Champions
Good friends of ours just had twins. They also has a toddler running around. The mom is my heroine. Between nursing the little ones, and running after the big boy, she is probably eating a Thanksgiving Dinner sized meal every couple hours to keep her energy up. And her husband is one of those amazing guys who works hard all day, then comes home and makes amazing meals to pitch in. This week, when I asked her if there was anything I could bring to her on our visit, she responded: I love your caramel-pecan french toast casserole. SCORE! I had been trying hard to think up something to bring her and the family to eat, as they seem to have dinner covered. I was thrilled that I could make her such a yummy treat. Just even the name of this dish is rich and delicious.
It's not hard to make either. It's a make-ahead dish that sits overnight in the fridge so it's terrific for a main dish for breakfast or brunch at your own home. I usually make homemade breakfast sausage patties to go with it. The whole thing is decadent, but SO delicious and it serves a crowd easily. Both recipes come from the America's Test Kitchen Family Cookbook Revised Edition.
Just a tip up front: Buy REALLY good bread. If you use bad or stale bread in any casserole or dish, then it ends up tasting bland or stale. Again, I'm partial to ACME Bread Co in Berkeley. I use their sweet batard, but ANY good Italian or French loaf will be good, except baguettes. There is too much crust and not enough soft middle to soak up the egg batter.
The recipes:
Make Ahead French Toast Casserole with Caramel-Pecan Topping
Serves 8 - 12
Total time: 50 minutes + 8 hours chilling + 1 hour baking
Casserole:
1 16 oz loaf Italian or French bread
8 large eggs
2 cups whole milk
2 cups half & half
1 TBSP sugar
2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
Topping:
12 TBSP (1 1/2 sticks) unsalted butter, softened
1 1/3 cups packed light brown sugar
3 TBSP corn syrup (note: I use agave syrup)
5 oz pecans, chopped
1. Adjust oven racks to upper & lower-middle positions. Heat oven to 325 degrees. Spread bread in single layer on 2 baking sheets. Bake until dry & golden about 25 minutes, rotating sheets halfway through. Allow bread to cool.
2. Grease the bottom and sides of a 9 X 13 baking dish (or casserole) with butter. pack bread tightly in 2 layers.
3. whisk together eggs, milk, half & half, sugar, vanilla, cinnamon & nutmeg. Pour evenly over the bread.
4. Cover with plastic & chill 8 - 24 hours.
To assemble & bake:
5. Heat oven to 350. Mix butter, brown sugar, corn syrup together until smooth. Add pecans.
6. Remove casserole from fridge & unwrap. Spoon pecan mixture over top and spread in an even layer. Place dish on foil covered rimmed baking sheet, & bake until puffed & golden, about 60 minutes. Cool 10 minutes before serving.
****Variation: Run-Raisin Caramel Pecan French Toast (INSANELY rich & delicious)
BEFORE STEP 3: Combine 1 1/2 cups raisins and 1 cup rum in a microwave safe bowl. Cover with plastic wrap, poke several vent holes. Microwave on high until rum boils, 1 - 3 minutes, then set aside for 15 minutes until raisins are plump. Drain thoroughly, discarding rum (or just drink it... ). Proceed with recipe, sprinkling the raisins between the 2 layers of bread
Homemade Breakfast Sausage
Makes: 16 patties
Prep: 5 minutes
Total time: 30 minutes
2 lbs ground pork (not extra lean, it will be too crumbly)
1 TBSP maple syrup
1 garlic clove, minced
1/2 TBSP salt
1/2 tsp pepper
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp cayenne pepper
4 tsp veg oil
1. Fold all ingredients, except oil, gently with your hands in a bowl. Form 16 patties (about 1/4 cup each).
2. Heat 2 tsp oil in non-stick skillet over med heat until shimmering (do the water drop test... if the water dances on the hot oil, it's ready). Add half the patties, brown on both sides (about 5 min/side). Transfer to paper-towel-lined plate. Wipe out skillet. Repeat with remaining oil & patties.
It's not hard to make either. It's a make-ahead dish that sits overnight in the fridge so it's terrific for a main dish for breakfast or brunch at your own home. I usually make homemade breakfast sausage patties to go with it. The whole thing is decadent, but SO delicious and it serves a crowd easily. Both recipes come from the America's Test Kitchen Family Cookbook Revised Edition.
Just a tip up front: Buy REALLY good bread. If you use bad or stale bread in any casserole or dish, then it ends up tasting bland or stale. Again, I'm partial to ACME Bread Co in Berkeley. I use their sweet batard, but ANY good Italian or French loaf will be good, except baguettes. There is too much crust and not enough soft middle to soak up the egg batter.
The recipes:
Make Ahead French Toast Casserole with Caramel-Pecan Topping
Serves 8 - 12
Total time: 50 minutes + 8 hours chilling + 1 hour baking
Casserole:
1 16 oz loaf Italian or French bread
8 large eggs
2 cups whole milk
2 cups half & half
1 TBSP sugar
2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
Topping:
12 TBSP (1 1/2 sticks) unsalted butter, softened
1 1/3 cups packed light brown sugar
3 TBSP corn syrup (note: I use agave syrup)
5 oz pecans, chopped
1. Adjust oven racks to upper & lower-middle positions. Heat oven to 325 degrees. Spread bread in single layer on 2 baking sheets. Bake until dry & golden about 25 minutes, rotating sheets halfway through. Allow bread to cool.
2. Grease the bottom and sides of a 9 X 13 baking dish (or casserole) with butter. pack bread tightly in 2 layers.
3. whisk together eggs, milk, half & half, sugar, vanilla, cinnamon & nutmeg. Pour evenly over the bread.
4. Cover with plastic & chill 8 - 24 hours.
To assemble & bake:
5. Heat oven to 350. Mix butter, brown sugar, corn syrup together until smooth. Add pecans.
6. Remove casserole from fridge & unwrap. Spoon pecan mixture over top and spread in an even layer. Place dish on foil covered rimmed baking sheet, & bake until puffed & golden, about 60 minutes. Cool 10 minutes before serving.
****Variation: Run-Raisin Caramel Pecan French Toast (INSANELY rich & delicious)
BEFORE STEP 3: Combine 1 1/2 cups raisins and 1 cup rum in a microwave safe bowl. Cover with plastic wrap, poke several vent holes. Microwave on high until rum boils, 1 - 3 minutes, then set aside for 15 minutes until raisins are plump. Drain thoroughly, discarding rum (or just drink it... ). Proceed with recipe, sprinkling the raisins between the 2 layers of bread
Homemade Breakfast Sausage
Makes: 16 patties
Prep: 5 minutes
Total time: 30 minutes
2 lbs ground pork (not extra lean, it will be too crumbly)
1 TBSP maple syrup
1 garlic clove, minced
1/2 TBSP salt
1/2 tsp pepper
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp cayenne pepper
4 tsp veg oil
1. Fold all ingredients, except oil, gently with your hands in a bowl. Form 16 patties (about 1/4 cup each).
2. Heat 2 tsp oil in non-stick skillet over med heat until shimmering (do the water drop test... if the water dances on the hot oil, it's ready). Add half the patties, brown on both sides (about 5 min/side). Transfer to paper-towel-lined plate. Wipe out skillet. Repeat with remaining oil & patties.
Sunday, September 26, 2010
Hot Weather
For practically the first time since May, the weather is going to be in the upper 80's and low 90's. We've lived here for 4 years (and I was raised here), and it STILL shocks me when I wear sweaters and coats in July, and I break out shorts in October. Not to mention because all my fall food magazines arrived this week, I currently crave baked goods, roast pork loin with apples & parsnips and Upper-Midwest style casseroles, not gazpacho or salads.
While I continue to make my wish list for recipes for next month, I have dug into my hot weather list for some things to keep my unair-conditioned house cool in the evening. On our dinner menu for this week:
Chicken Waldorf Salad
- 1 lb. roasted chicken cubed
- 1 large Fuji apple (or Granny smith if you like tart), peeled, chopped
- 1/2 cup chopped celery
- 1 cup grapes (I prefer red seedless, but green taste great to others)
- 1/2 cup toasted walnuts, chopped (the ONLY reason worth using the oven, and I'll do these in the morning)
Dressing:
- 1 cup yogurt (Greek is best)
- 1/2 cup mayo
- 2 TBSP orange juice
Mix all together, chill minimum 1/2 hour before serving. For the baby and the preschooler, I'll blend the chicken waldorf salad up in the mini-prep to a smooth consistency. Neither child really likes chunky salads, but both will eat pate-like spreads. My husband and I go nuts for the Upstairs Bread from ACME Bread Co., but I think this week I'll use wheat sandwich bread so there is one less errand to run.
While I continue to make my wish list for recipes for next month, I have dug into my hot weather list for some things to keep my unair-conditioned house cool in the evening. On our dinner menu for this week:
Chicken Waldorf Salad
- 1 lb. roasted chicken cubed
- 1 large Fuji apple (or Granny smith if you like tart), peeled, chopped
- 1/2 cup chopped celery
- 1 cup grapes (I prefer red seedless, but green taste great to others)
- 1/2 cup toasted walnuts, chopped (the ONLY reason worth using the oven, and I'll do these in the morning)
Dressing:
- 1 cup yogurt (Greek is best)
- 1/2 cup mayo
- 2 TBSP orange juice
Mix all together, chill minimum 1/2 hour before serving. For the baby and the preschooler, I'll blend the chicken waldorf salad up in the mini-prep to a smooth consistency. Neither child really likes chunky salads, but both will eat pate-like spreads. My husband and I go nuts for the Upstairs Bread from ACME Bread Co., but I think this week I'll use wheat sandwich bread so there is one less errand to run.
Starting Up
First post:
I've been kicking around this idea for a blog for about a year now. Having a husband and 2 kids at home, and the bulk of the responsibility for feeding everyone in the family, I've had to become organized and creative to keep everyone at the table happy. My children, bless them, are good eaters. They have their ever-changing list of likes and dislikes, and my son has an egg allergy, but I have a hard time complaining because I know there are the 'only white foods' children out there. I hope my children never meet them and start learning lessons.
Because I think it's worth posting, a couple weeks ago, I hit on a fabulous FAST pasta recipe that the whole family scarfed down quicker than I could dish it out.
I customized a Cooking Light recipe. Here's a link to the original recipe.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1995682
To this recipe, I added the following:
- a can of artichoke hearts, drained, rinsed, and chopped
- blanched, chopped green beans (about 1/2 cup, but really it was because that was all our backyard plant had produced... had I had more, I would have increased it to 1 cup).
Also, I doubled the amount of pasta. There was plenty of pesto to cover, and the bonus was that this dish was delicious warm at dinner, but fabulous as a pasta salad the next day in lunch.
This one got a grunt from the baby (always a good sign), a 'yum' wiggle from my 3.5 year old, and a "WOW!" from my husband. All in all, a great success.
I've been kicking around this idea for a blog for about a year now. Having a husband and 2 kids at home, and the bulk of the responsibility for feeding everyone in the family, I've had to become organized and creative to keep everyone at the table happy. My children, bless them, are good eaters. They have their ever-changing list of likes and dislikes, and my son has an egg allergy, but I have a hard time complaining because I know there are the 'only white foods' children out there. I hope my children never meet them and start learning lessons.
Because I think it's worth posting, a couple weeks ago, I hit on a fabulous FAST pasta recipe that the whole family scarfed down quicker than I could dish it out.
I customized a Cooking Light recipe. Here's a link to the original recipe.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1995682
To this recipe, I added the following:
- a can of artichoke hearts, drained, rinsed, and chopped
- blanched, chopped green beans (about 1/2 cup, but really it was because that was all our backyard plant had produced... had I had more, I would have increased it to 1 cup).
Also, I doubled the amount of pasta. There was plenty of pesto to cover, and the bonus was that this dish was delicious warm at dinner, but fabulous as a pasta salad the next day in lunch.
This one got a grunt from the baby (always a good sign), a 'yum' wiggle from my 3.5 year old, and a "WOW!" from my husband. All in all, a great success.
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