Baked Polenta with Gorgonzola and Leeks

Thank you New York Times for this recipe! I've made it several times and it's very good. I've served as a main course with a salad or as a side dish. It's hearty and filling and the gorgonzola is so creamy.

Ingredients

• 3 tablespoons unsalted butter, plus more for pan

• 1 quart chicken or vegetable stock, preferably homemade

• ½ teaspoon fine sea salt, plus more as needed

• 1 cup polenta (coarse or regular, not instant)

• 3 tablespoons extra-virgin olive oil, plus more for serving

• 2 medium leeks, halved and sliced

• 4 ounces Gorgonzola dolce or other creamy blue cheese, cut into 1/2-inch pieces (about 1 cup)

 Chopped parsley or basil, for garnish

Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.

Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.

As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.

Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.

When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.

Tuna Tartare

This is one of my favorite appetizers. Easy to make, lots of chopping. I use ramekins and invert them with the tuna being on the top.  Serve with rice crackers or make won ton cups.

INGREDIENTS

½ lb of sushi grade Tuna, cut into small cubes

4 green onions, finely chopped

2 tbsp toasted sesame seeds

1 avocado, chopped into small pieces

1/2 cup diced cucumber

A handful of cilantro, chopped

1 tbsb lime juice

pinch of salt & pepper

Sauce

2 cloves of garlic, minced

1 tbsp. grated ginger

2 spring onions, chopped

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp honey

Instructions

1.   Add all the sauce ingredients to a bowl and mix together. Set aside.

2.   Add the cut up tuna, green onions and sesame seeds directly to the bowl of sauce and mix until combined.

3.   In a separate bowl, mix together the finely chopped avocado, cucumber, cilantro, lime juice, salt, and pepper.

4.   Plate your tartare by using a mould or a circular ramekin.

Oven Roasted Potatoes

Ingredients

3 pounds small red or white potatoes

1/4 cup good olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Dijon Chicken

While wondering what I wanted to have for dinner, Dijon Chicken popped into my brain. After culling through several variations of recipes, I found this recipe on the Taste of Home website. I selected it because it was simple and relatively easy to make. I served it with oven roasted potatoes and a green salad.  

Ingredients

• 1/2 cup half-and-half cream
• 1/4 cup Dijon mustard
• 1 tablespoon brown sugar
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 2 teaspoons butter
• 1 small onion, halved and very thinly sliced
• Minced fresh parsley

Directions

• 1. Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper.
• 2. In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Potato Leek Soup

While skiing at Deer Valley one day this winter, we stopped for lunch at the Empire Lodge. I had potato leek soup that was hearty, filling and memorable.  I wanted to find a recipe that matched up to the flavors of the soup I had at the Empire Lodge. Some recipes were just the leeks and potatoes with a lot of cream, some had herbs and others had wine. After looking at several, I decided on the ingredients that I wanted in my recipe. Served with a crusty bread and a nice salad and you have comfort food on a winter's eve.

Ingredients

3 leeks cleaned, white/light green parts sliced thin
1 lb. Yukon potatoes, peeled and quartered
1 onion, chopped
2 cloves garlic, mined
2 TBSP. unsalted butter
1 tsp. salt
4 cups chicken broth (prefer low sodium)
1 cup whipping cream (I use 1/2 & 1/2)
1 cup dry vermouth

Sauteé leeks, onion, garlic in butter for about 8 minutes or until translucent. Add potatoes, broth, vermouth and salt bring to a boil; simmer for 15 minutes. Add cream and simmer for 10 minutes.  Puree to preferred consistency with an inversion blender or regular blender.

Scallops with Potato Pancakes & Caviar Sauce

This is an elegant entree that is well worth the time it takes to prepare. I break it down and do the potato pancakes ahead of time. The caviar sauce can stand at room temp for 2 hours. Served with a simple salad, it is a lovely meal.

Ingredients

Pancakes

1 lb. baking potatoes, peeled
1 large egg, lightly beaten
1/4 c. matzo meal (or Panko bread crumbs)
1/4 c. grate onions
salt
vegetable oil for frying

Scallops and Caviar Sauce

1 1/2 c. champagne (or dry white wine)
9 black peppercorns
3 thyme sprigs
1 bay leaf
1 large shallot, thinly sliced
1 tsp. fresh lemon juice
1 1/2 TBSP. creme fraiche (Trader Joe's)
1 1/2 sticks (6 oz.) unsalted butter, cut into tablespoons
1 oz. caviar
salt
vegetable oil for frying
1 lb. sea scallops
2 TBSP. minced chives

Instructions

Coarsely shred the potatoes and squeeze out any excess liquid. Transfer to a large bowl and stir into the egg, matzo meal, onion and a large since of salt. Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.

In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the pancakes over medium high heat until browned crisp, about 3 minutes per side. Lower the heat is the pancakes brown too quickly and add more oil if needed. Transfer the pancakes to a baking sheet and sprinkle with salt.

Preheat the oven to 325°. In a small saucepan, combine the champagne or wine with the peppercorns, thyme sprigs, bay leaf, shallots and lemon juice and boil over high heat until reduced to 1 TBSP., about 10-15 minutes. Strain the sauce into another small saucepan. Stir in the creme fraiche and bring to a simmer over moderate heat.  Remove from the heat and stir in the softened butter, 1 TBSP. at a time.  Stir in the caviar and season lightly with salt. Cover the sauce and keep it warm.

Rewarm the potato pancakes in the oven.

Wipe out the skillet and heat 1/4 inch of oil in it until shimmering. Season the scallops with salt and add them to the skillet. Cook over the med-high heat until richly browned,  about 2 minutes, per side. 

To serve:
Place 4 pancakes on each plate and one scallops on each pancake.  Add chives to the caviar sauce and spoons over scallops and serve immediately.

Mom's Chili

One of may favorite chili recipes and better still because it is Mom's.

Ingredients

1 lb. ground beef 
1 large can whole tomatoes
1 can kidney beans
1/2 onion, chopped
1 small can tomato sauce
2 tsp. chili powder

Brown the beef and drain. Add all the other ingredients and cook for 10 minutes.

Roasted Cauliflower Salad

Anytime salad that is so easy to make. I prefer to use the orange or purple cauliflower you can sometimes find in the grocery store.  Colors for me are always a fun way to add more vegetables to my diet.

Roasted Cauliflower Salad

Ingredients

1 head of cauliflower, leaves trimmed, cut into 1/2-inch-think slabs
3 tbsp. olive oil
salt to taste
fresh-ground black pepper, to taste
2 oranges, zested and supremed
1/4 cup Kalamata olives
1 tsp. white wine vinegar
Extra juice squeezed from the orange cores
2 tbsp. flat leaf parsley, chopped

Directions

Preheat oven to 400º Arrange cauliflower slabs on a baking sheet. Brush 2 tbsp. olive oil on the cauliflower and season with salt and pepper to taste. Roast for 15 minutes, then flip the slabs and roast another 10 minutes or until the cauliflower turns golden.  Remove from oven and arrange on a serving platter. Distribute the orange segments and olives over the cauliflower. Whisk together the vinegar, zest, extra juice from the orange cores and 1 tbsp. olive oil. Drizzle the dressing over the cauliflower salad. Top with parsley to serve.

Almond Berry Tart

Make this tart when berries are in season or when they are priced right.

Serves 6-8

Crust

1/2 cup almonds, ground, unblanched
1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. sugar
1 1/2 sticks cold, unsalted butter cut into small pieces
1/4 cup ice water

Filling

2 cups blueberries
1 cup raspberries
1 cup blackberries
Zest of one lemon
1/2 lemon juiced (2 tbsp.)
1/2 cup sugar
2 tbsp. all-purpose flour

Combine the ground almond, flour, salt and sugar in a food processor, pulse to combine. Add butter and pulse until pieces are the size of peas. With the machine running, add water until mixture begins to come together.  Remove the dough and knead once to twice to be sure it is well mixed. Wrap in plastic and refrigerate for at least 1 hour.

In a medium bowl, combine the filling ingredients and mix well.

Preheat over to 375 degrees. On a well-floured surface, roll the dough and place in a 14-inch tart pan.
Place the filling in the tart pan and distribute evenly. Place in the oven for 45 minutes until the crust is golden brown. Let cool for 1 hour before serving.

Arugula Salad with Pears, Percorino and Pinenuts

This delicious salad recipe I found on the Saveur web site. It is from the wine bar  Enoteca l'Alchimista in Montefalco, Italy.  If you like arugula, you're bound to appreciate the added flavors that enhance this salad.  Serve with a crusty warmed bread.

Serves four

• 1 cup boiling water
• 3 tbsp. raisins
• 1 tbsp. fresh lemon juice
• 2 ripe pears, peeled, cored and thinly sliced
• 5 oz. baby arugula
• salt and pepper to taste
• 4 oz. Pecorino Romano or Parmesan 
• 3 tbsp. pine nuts, roasted
• 1/4 cup balsamic vinegar
• 1/2 olive oil

Combine water and raisins in a bowl; let sit 20 minutes and drain. Toss lemon juice with pears in a bowl. Arrange arugula on a serving platter; season with salt and pepper. Top with pears and shave pecorino over top; sprinkle with raisins and the pine nuts. Whisk balsamic, salt and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; drizzle dressing over salad.

Sauteed Fish with Olives & Cherry Tomatoes

Sometimes I make a recipe and it becomes a "favorite" yet I don't get around to making it again for awhile.  Such is the case with this one which I last made in August of 2003.  "What took me so long?" I wondered as were savoring the flavors last night.  I guess it was in the book of past recipes and...well..they are many others that I need to revisit as well.

Serves 4

1/4 cup olive oil
2 lbs cod, red snapper, orange roughy or tilapia fillets
1/2 cup of chopped fresh parsley
2 cups of cherry tomatoes, halved
1/2 cup Kalamata olives chopped
6 garlic cloves, mined

Heat olive oil in heavy large skillet over medium-high. Sprinkle fish with salt and pepper and sautéed until just opaque, about 3 minutes per side. Transfer fish to platter and cover with foil to keep warm. Add parsley, tomatoes, olives and garlic and sauté until tomatoes are soft and juicy, about 2 minutes.  Season sauce with salt land pepper and spoon over fish.

Chantrelle and Gruyere Tart

Chanterelle and Gruyère Tart

Ingredients

·      1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

·      1 large egg yolk , beaten to blend with 1 teaspoon water (for glaze)

·      2 tablespoons unsalted butter

·      3 garlic cloves , minced

·      1/4 teaspoon salt

·      1/4 teaspoon pepper

·      2 teaspoons fresh thyme leaves

·      2 tablespoons flour

·      3/4 cup half and half

·      1 tablespoon butter

·      1/4 cup thinly sliced shallots

·      1 1/2 pounds fresh chanterelle mushrooms  (substitute with crimini)

·      1/2 cup fresh arugula (optional)

·      1/2 cup shredded Gruyère cheese

Instructions

1.    Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.

2.    Lay out the puff pastry sheet, poke with a fork a few times, and baste with egg yolk.

3.    Par-bake the puff pastry for 5 minutes.

4.    In a medium sized frying pan set on medium high heat, melt the butter. Add shallots and mushrooms and fry until the mushrooms have released the excess water (about 5 minutes). Drain and set aside.

5.    To make the béchamel sauce, sauté garlic in a pan with the butter, until soft (about 3 minutes), on medium heat.

6.    Add flour, salt and pepper, and thyme leaves, and whisk together until flour has absorbed the butter.

7.    Slowly add the half and half until while continuously whisking, until mixture has thickened and will coat the back of a spoon.

8.    Once done remove from heat.

9.    Spread béchamel sauce over puff pastry. Spoon chanterelles and shallots over the béchamel sauce and sprinkle with fresh arugula and Gruyère cheese.

10.Bake tart for an additional 15 minutes or until the edges of the pastry is golden and puffy and the cheese has melted.

11.Serve warm or room temperature.

Baba Ganoush

Easy and delicious! Found this recipe on Minimalist Baker Ideas.  I didn't have tahini and used peanut butter instead, a suitable replacement.

• 1 medium eggplant, peeled
• 1 large clove garlic (grated or finely minced)
• 1 medium lemon (juiced)
• 2 Tbsp tahini
• Sea salt
• 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
• Olive oil (for roasting)

Instructions

1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
3. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
4. Place eggplant into a food processor. 
5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
6. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.

Brie with Mushrooms

Over the past few weeks, we ordered at restaurants on two occasions, mushrooms with brie. One was very good the other disappointing. As a result, I thought I could find a recipe that was just as good, if not better.  I found this recipe and using it as a base to start with, I used what I had on hand. It turned out better than what we had in a restaurant. I made it for two of us as an appetizer, with one kind of mushroom, white wine, shallots, butter and thyme and of course brie. No baguette but good with 32 Degree natural crackers.

YIELD

Makes 6 to 8 servings

INGREDIENTS

·       1/2 ounce dried porcini mushrooms*

·       2/3 cup dry red wine

·       2 tablespoons (1/4 stick) butter

·       6 ounces crimini (baby bella) mushrooms, halved or quartered if large

·       6 ounces shiitake mushrooms, stemmed, sliced

·       2 tablespoons minced shallot (about 1 large)

·       2 teaspoons chopped fresh thyme

·       1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)

·       1 baguette, cut into 1/4-inch-thick slices

PREPARATION

1.           Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.

2.           Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.

3.           Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

4.           Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

5.           *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Test-kitchen tip:To cut the top off the round of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly.