Trying New Things

Last week I stumbled on a recipe blog that I REALLY like. It is called "The Cozy Apron". The recipes all sound SO good and are worth scrolling through the long narratives to get to them. Thankfully you can go right to a recipe index and zoom in on the things that really sound good to you.  I saw two that really spoke to me because I had nearly all of the ingredients on hand and begging to be used. I HIGHLY recommend these recipes. They are delicious, fairly easy to prepare and perfect for the Fall and Thanksgiving season. Click on the recipe titles to be magically transported to the full recipes! The first recipe I tried was Autumn Lasagna with Creamy Butternut Squash and Roasted Garlic sauce with Sage Seasoned Ground Turkey, Spinach and Mozzarella Cheese. It's a mouthful I know but so delicious!

Actually, now that I think about it, I may have forgotten to add the sage. Oh well, it was still really good. The squash sauce was so good I ate the extra the next day like a really thick soup. MMMMM! husband, true to form and fearing that which is not familiar, poo-pooed it at first but was quickly converted to a lover of this dish in one bite. My only disappointment was that the fresh lasagna sheets that I bought during my last trip to NYC had molded so I had to use the dried boxed stuff for this preparation. Never fear for I shall return to Little Italy and make this again with the good fresh stuff. I

The second Recipe I tried was Golden Torn Bread Dressing with Four Cheeses and Spicy Italian Sausage. I was planning on roasting a chicken so it seemed like the perfect time to try it. Look how yummy this looks!

I pretty much stuck to the recipe as is but I did add a small finely chopped carrot to the vegetable mix. I like carrots. I also did not make the cream gravy, opting to make a simple pan gravy since, by than time, I had already been cooking for half of the day, LOL! WOW, it was good! So good that I have decided to make it again for Thanksgiving instead of the traditional boxed stuff that everyone loves so much. This recipe makes quite a lot so be sure to invite friends and family over to partake in it! Enjoy!

Cabbages Cabbages YUM, YUM, YUM; Cabbages Cabbages GIMMIE SOME!

So, my final CSA share came with a HUMONGOUS cabbage in it. I LOVE cabbage although nobody else in my house does. Well, I aim to change that! First I made soup, oh lord did I make soup! About 2 or so gallons to be exact and I STILL had cabbage left! Then I made some Caramelized Cabbage with Speck over Cheesy Polenta and I STILL have cabbage left! That last bit i indent to use to make the polenta again because it was just that good! Comfort food at it's finest and perfect for a chilly Fall afternoon. I think you should try them both!

Erika's Fall Cabbage Soup for a Crowd

2-3 Tbs oil (vegetable, olive, whatever)
2-3 lbs Sweet Italian Sausage, crumbled
1 medium yellow onion, chopped fine
4 large cloves garlic
4 large celery stalks, chopped fine
1 red bell pepper, chopped fine
3 large cans tomato puree
1 bottle apple juice (medium sized)
1 head cabbage chopped
1 pound carrots, sliced thin
1 Tbs Italian seasoning
Salt to taste

Saute sausage, onion, garlic, celery and pepper until sausage is cooked and vegetables are soft. Add tomato puree and apple juice and bring to a simmer. Add cabbage, carrots and Italian seasoning and allow to simmer, covered, until cabbage is soft. Salt to taste.

This tastes even better the second day!

Caramelized Cabbage with Speck over Cheesy Polenta

2 Tbs oil
4-5 slices speck, chopped
2 cloves garlic, minced
Pinch dried rosemary
2 Cups chopped cabbage
2 Tbs white wine
1 tsp balsamic vinegar
Salt and pepper to taste

1/2 C polenta
2 Tbs butter
1 Cup chicken broth
1 Cup half and half
2-3 oz cheese (I used cheddar and Gruyere), grated
Salt to taste

For the Cabbage

Heat the oil in a wide, deep saucepan over medium heat. Add the speck, garlic and rosemary and saute until the speck is crispy and the garlic is soft. Add the cabbage, and wine and toss to coat thoroughly. Continue sauteing until cabbage begins to caramelize, adding a little more white wine whenever the cabbage seems too dry. Add the balsamic vinegar and salt and pepper to taste. Serve in a bowl over polenta.

For the Polenta

Add butter and chicken broth to a stock pot and heat to a boil. Add polenta and half and half and reduce heat to a simmer stirring constantly until polenta it soft. Stir in cheese(s). Salt to taste

 

Whodathunkit!

So next week is the last CSA pick up. WAAAH! Oh, how I will miss those glorious fresh organic veggies every week. In fact, last week I bought tomatoes for the first time in months! It felt strange to say the least. This weeks (and last weeks) share we were gifted with stalks of brussel sprouts. Such a strange looking veggie. Now, I am still on the fence when it comes to these things. I WANT to like them. They look like little cabbages and I adore cabbage, so why do I find it so hard to like these? My mother makes them every Thanksgiving and try as I might I can't seem to get past the bitterness. Well, let me tell you these sprouts were NOTHING like my mothers! First of all they were very small, maybe the diameter of a dime with the larger ones at about quarter size. Size must matter because they were not bitter like I remember my mothers giant Thanksgiving brussel sprouts to be. Because they came straight from the farm, I  soaked them overnight in cold water with a splash of cider vinegar. I am not sure if the vinegar did anything or not but it sure smelled good. Then I boiled them in salted water until they looked done and drained them in a colander. While they were draining I made a quick sauce using a half a block of reduced fat cream cheese, about 1/4 of a container of sour cream and maybe a half cup of milk. I melted this all together over very low heat in a saucepan and added most of a packet of ranch dressing mix - not all of it. I didn't want it too salty. Then I returned the brussel sprouts too the pan and stirred it all together. It was rich but really, really good! In the future I think an addition of crumbled bacon would really elevate this dish to another level. But, I have to say it went well, as is, with last nights meatloaf.

Brussel Sprouts in Creamy Ranch Sauce

2-3 cups small brussel sprouts
Water
1/2 cup cider vinegar
3Tbs salt
4 oz cream cheese (reduced fat will work)
1/2 cup sour cream
half cup milk (any fat content is ok)
1 package ranch dressing mix
Cooked crumbled bacon (optional)

Place Brussel sprouts in a large non-reactive bowl and cover with water. Add cider vinegar, weigh brussel sprouts down with a plate and soak overnight.
Drain and transfer to a medium sized saucepan. Add water to cover and salt.
Boiled them in salted water until tender and drain.
Return saucepan to stove and over low heat combine cream cheese, sour cream and milk. Stir frequently until cheese is melted and mixture is smooth.
Add ranch dressing mix in increments, tasting for desired level of seasoning..
Return brussel sprouts to the pan and stir to combine.
Add crumbled bacon if desired.
Enjoy!

Tomato, Tomato, Tomato!

Between the delicious big boys coming from the CSA and what i am getting from my own garden, I am once again inundated with tomatoes! It's not a bad situation to be in by any means! I think I will be bringing out the canning supplies any day now! YAY! In the meantime, I have been cooking with those bad boys as much as possible. This weekend was a new experiment that was an instant hit....French Tomato Tart! YUM! The recipe called for goat cheese, which I didn't have, so I subbed with fresh mozzarella. I think a well drained ricotta or farmers cheese would also work superbly! I plan on making this tart a few more times and experiment with it since it seems so variable and adaptable. I recommend you try it while to big red beauties are in season!

French Tomato Tart

1 unbaked pie crust (store bought or homemade)

One unbaked tart dough (see recipe, below)

1 Tablespoon Dijon or whole-grain mustard

1 teaspoon mayonnaise 

2-3 large ripe tomatoes

2 tablespoons olive oil

salt and freshly ground pepper

two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon

8 ounces (250 g) fresh or slightly aged goat cheese, sliced into rounds

1 1/2 tablespoons quality honey

 

Preheat oven to 425 F
 

Line the bottom of a tart pan with the pie dough
 

Mix mustard and mayonnaise in a small bowl. Spread an even layer of mustard/mayo mixture over the bottom of the tart dough and let it sit a few minutes to dry out.

Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.

Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with the honey.

Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.

Enjoy!

Tomato Time

That's right folks! The tomatoes are starting to come in! I have been getting large ones from my CSA for the past few weeks and now the cherry tomatoes in my garden are ripening like crazy! So last night I tried an new recipe and it was GOOD! Of course the husband turned his nose up at first - he fears the unknown - only to proclaim it's deliciousness after the meal was done. MEN! LOL! My step daughter said I had to make this every time she came over for dinner. LOL! So here it is: Balsamic roasted tomatoes with spinach, prosciutto and mozzarella!

Balsamic Roasted Tomatoes with Spinach, Prosciutto and Mozzarella

 2-3 ripe summer tomatoes, sliced into thick rounds
Balsamic vinegar

Salt and pepper
garlic powder
Italian seasoning
Frozen or fresh spinach, chopped (squeezed dry if frozen)
2-3 thin slices of prosciutto
Fresh mozzarella, sliced

Pre heat oven to 400 F

Marinate tomato slices in the balsamic vinegar for at least 30 minutes
Lay tomato slices in a single layer on a foil lined baking sheet
Pour vinegar marinade over tomatoes
roast for 20 minutes
Remove from oven and season with salt, pepper, garlic powder and Italian seasoning
Top with prosciutto, spinach and mozzarella
Return to oven and roast another 5-10 minutes or until cheese is fully melter and starts to brown (You can use broiler to brown cheese as well)

Enjoy!

The Eggplant are Here!

I can't even begin to tell you how thrilled I was to arrive for my CSA pick up and find that the eggplant had produce faster than anticipated in the sweltering heat we have here in Connecticut! YIPPEE!!! Why am I so excited you ask?? Because in that basket were a bounty of Japanese eggplant! The absolute most necessary ingredient when making Mamma Agata's Eggplant Parmesan a.k.a. the greatest stuff on earth! I had the good fortune to attend her cooking school while vacationing in Italy last year. It seriously was one of the greatest experiences of my life. Worth every darn penny! As part of that experience she shared with us her recipe and preparation tips for her eggplant Parmesan. While I can't divulge her recipe - you will have to buy her cookbook for that! I can give you a few secrets. The first and foremost being that Japanese eggplants are a MUST! They are long and skinny and have better flavor and texture and less water. Second tip, go sparing on the sauce! Unless, of course, you WANT a soggy mess. Third tip, and this is a no brainer - always use the freshest high quality ingredients that you can find, within your budget (Hey, I work for a living too). And for your viewing pleasure I do have photos of my magnificent and oh so delicious eggplant that I will post next week!

Chiara (Mamma Agata's daughter) Presents the Eggplant Parmesan Ready for Baking! And here is mine (wish I had that lovely deep glass baking dish of hers)!

Hot, Hot, Hot!

Damn this July 4th holiday was a sizzler! I mean HOT - mid90's and HUMID! Lucky for me my brother has a little pool that is perfect for cooling down. Especially since our central air shit the bed (GRRRR). We had a great holiday and hope you all did too. I cooked up a storm for our little party but by far these spicy sausage balls we the biggest hit. Hubby said they were "gangsta". I am not quite sure what that means but it must be good because he asked me to make them again on Sunday! LOL!

Spicy Sausage Balls

3 cups biscuit mix (Bisquick or Jiffy)
1 pound uncooked Hot Italian Sausage
2 cups shredded Monterey Jack cheese (8 ounces)
2 cups shredded cheddar cheese (8 ounces)
½ cup shredded Parmesan cheese
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
1/8 teaspoon cayenne pepper
1 can fire roasted diced green chiles
½ teaspoon fresh ground black pepper

Allow sausage and cheese to sit out at room temperature for about 30 minutes before preparing.
Preheat oven to 350ºF. Prepare a baking sheet with parchment paper. Set aside.

In a large bowl combine sausage and biscuit mix, using hands or a stand mixer with paddle attachment. Once ingredients are combined, add cheeses, chiles, milk and spices. Mix well with hands until completely combined.

Using a 1 tablespoon scoop or a heaping teaspoon, portion mixture and shape into balls, about 1” in size. Place them on parchment paper.

Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm with sauce (marinara, ranch, even enchilada) for dipping. Enjoy!