Archive for the 'Comfort food' Category

21
Jan
10

Fried Chicken, Mashed Potatoes, Creamed Corn ~ served on Corelle, in a 3-point Landing, of course!

By msbutterton 6 Comments
Categories: Chicken, Comfort food, Potatoes and Side dish
Tags: , , , , , , ,

:)

This is one of those weeks when only comfort food will do!  We are experiencing torrential rains here in LA.  The cold and blustery weather makes you want to snuggle up with a big bowl of chili, or a hot cup of cocoa, or in Hubby’s case – Fried Chicken, Mashed Potatoes and Creamed Corn.

Another simple recipe here today – but sometimes simple and hearty are just what the doctor ordered on a cold rainy day, like today!

My recipe for Fried Chicken has its roots in Arkansas, where my mom, Betty Lou grew up.  I think I’ve mentioned in earlier posts that Mom was raised on a farm and moved to California as a teen.  While growing up on the farm, Mom witnessed first-hand how chickens were raised and “prepared” for the dinner table, therefore Mom didn’t eat chicken, but we all loved it, so she used to make it for my dad, brother and me – she just took a pass on eating it and opted instead for the side dishes!

I’ve made a couple changes to Mom’s Fried Chicken recipe over the years.  She used to soak the chicken in onions, garlic salt and buttermilk overnight. It’s actually juicier prepared that way, but I usually don’t plan on making fried chicken that far in advance. I sprinkle Kosher salt over the chicken and let it rest for an hour instead – creating a mini-brine effect.

Also, a few years ago I  started using Rice flour for frying foods like tempura, fish and onions rings.  Rice flour has such a light and crispy quality, I thought it would be perfect for my Fried Chicken coating.  It really does make a difference.  If your local market doesn’t carry Rice flour, (as mine doesn’t) you can always find it at Asian Grocery stores.

And like all the comfort foods I make at home, I serve my fried chicken, mashed potatoes and creamed corn on my Corelle dishes, in a “3-point Landing” – just the way God intended!

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Buttermilk Fried Chicken, Mashed Potatoes and Creamed Corn

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Buttermilk Fried Chicken — with Rice flour

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2 Whole Chickens, cut into pieces – Organic if possible
1/4-1/2 cup Kosher Salt
1 cup all-purpose flour
1 cup rice flour
3 eggs
1 1/2 cups Buttermilk
1/2 teaspoon garlic powder
a dash of Cayenne pepper
Salt and  pepper, to taste

1 quart Canola or Peanut oil –for frying
4 tablespoon butter — for frying

1-2 Brown paper bags, for draining the cooked chicken (it can stick to paper towels and lose its flavor)

Preheat oven to 250 degrees

In a large bowl, or cookie sheet, coat the chicken pieces with the Kosher Salt. Cover and refrigerate for 1 hour.  Remove chicken from the refrigerator, rinse the chicken well and pat dry with paper towels

In a shallow bowl, mix the all-purpose flour, rice flour, garlic powder, cayenne and salt and pepper. (I go pretty heavy on the salt)

In a separate bowl, beat the eggs.  Whisk in the buttermilk.

Working in shifts, dredge the chicken pieces in the flour mixture, then the buttermilk/egg mixture — then coat again thoroughly in the flour mixture. Set aside.

Using a large skillet (I prefer a cast-iron skillet for fried chicken), heat the oil and butter until hot (about 350 degrees)  but not smoking.  Place the coated chicken pieces in the pan. Fry the chicken in the oil for 5 minutes on each side.

Lower the heat and cook for 30-35 minutes, turning often. When the chicken is golden brown and crispy, remove from the pan and drain on the brown paper bag. Place the cooked chicken on a cookie sheet and set it in the oven to keep warm, until all the chicken is cooked and ready to serve.

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Mashed Potatoes


1 1/2 lbs Yukon gold potatoes, peeled and quartered
1/4 cup whole milk, heated (more if necessary)
4 tablespoons butter
Salt and pepper, to taste

In a large stockpot, add the potatoes and cover them with cold water.  Bring them to a boil, then reduce the heat to a slow boil for 15-20 minutes.  If you stick a fork in one and it splits easily, they’re done.

Drain the potatoes in a colander. In a small saucepan, scald the milk — add the butter, salt and pepper and remove from the heat.

Place the “paddle” attachment on your standing mixer (or use a deep bowl with a hand-held-mixer).  Add the drained potatoes and pulse until the potatoes are somewhat blended.  Slowly add the milk mixture.  Increase the speed to high and whip the potatoes until you achieve your desired consistency, adding more salt and pepper, to taste.

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Creamed Corn

4 cups frozen white corn, thawed
4 tablespoons butter, divided
1/2 teaspoon granulated sugar
2 cups heavy cream
1-1 1/2 tablespoons cornstarch
2 tablespoons scallions, sliced
Kosher salt and pepper, to taste

In a deep skillet or saucepan, melt 2 tablespoons butter.  Add the corn and sugar and sauté until the corn is light, golden brown.

In a bowl or jar, thoroughly combine the cream and cornstarch.  Add to the corn and cook over low heat for 5-6 minutes.  Add more cream if necessary.

Use an immersion blender to blend the corn — but not entirely.  Whisk in the remaining 2 tablespoons butter to give the corn a creamy finish.  Add the scallions and serve immediately.


:)

19
Jan
10

Beef Stew with Winter Vegetables

By msbutterton 7 Comments
Categories: Beef, Comfort food, Entrées and Main Course
Tags: , , , , , , ,

:)

The rain came down in buckets yesterday here in L.A.  Nothing is more fitting than beef stew on a rainy day!

I simmered this one in Fat Tire Amber Ale and added parsnips and turnips for that extra winter-y feeling.

:)

Beef Stew with Winter Vegetables

2 lbs stewing beef
all-purpose flour, for dredging the stewing beef
1/4 cup Extra Virgin Olive oil
1 onion, peeled and chopped
2 stalks celery, sliced
3 cloves garlic, minced
3 carrots, peeled and sliced
4 Yukon gold potatoes, cleaned and quartered
2 turnips, peeled and quartered
2 parsnips, peeled and sliced
1 8 ounce can diced tomatoes
2 bottles of your favorite beer, malt or ale
2 sprigs fresh thyme
1 bay leaf
3 cups water
Salt and Pepper, to taste

1 cup frozen peas, thawed
1/4 cup water
2 tablespoons cornstarch

Preheat oven to 300 degrees

Add the Olive oil to a large Dutch-oven or oven-proof stockpot.  Dredge the stewing beef in flour, just to coat.  Over medium heat, brown the stewing beef and onions. This can be done in batches, so you don’t overcrowd the pan.  Add the garlic and continue to cook the beef for 5 minutes.

Add the celery, carrots, turnips and parsnips.  Pour in the beer, the diced tomatoes and water.  Add the thyme, bay leaf and salt and pepper to taste.

Cover the pot with a lid, or aluminum foil and place in the oven on the bottom rack and allow the stew to cook for 3 1/2-4 hours.  Check on it periodically, to see if it needs additional water.

Remove pot from oven.  In a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to the stew, along with the peas and potatoes. Remove the bay leaf and discard.

Return to the oven and cook for 1 more hour, until the potatoes are done.  Serve hot.  Cheers!

:)

11
Jan
10

Cannellini Bean Soup

By msbutterton Leave a Comment
Categories: Comfort food, Italian Yummies and Soups & Salads
Tags: , ,

This weekend most of our meals were “on the go.”  Lots of places to go and dinners spent at restaurants.  I managed to make a big pot of Cannellini Bean soup, although no time for my usual step by step pics.  This is soooo easy, I don’t think step by step pics are even necessary!

I like serving this with freshly grated Parmesan cheese on top and a slice of Parmesan toast on the side — however this week, I’m cutting out unnecessary calories, so I eliminated them — begrudgingly!

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Cannellini Bean Soup

1 cup Cannellini beans, soaked overnight and drained
3 slices bacon or Pancetta, chopped
2 tablespoons Olive oil
1/2 brown onion, chopped
4 celery stalks, chopped
3 carrots, thickly sliced
2 cloves garlic minced
2 quarts chicken stock (substitute with broth if you don’t have stock)
2 sprigs fresh thyme
1/4 teaspoon red pepper flakes
Salt and pepper, to taste

In a large stockpot, over medium heat, sauté the Pancetta or bacon until cooked, not crispy.  Add the Olive oil, onion, celery, carrots and garlic and cook for 10 minutes.  Add the 2 quarts chicken stock, thyme sprigs red pepper flakes and salt and pepper.  Be careful not to over salt, as the bacon or Pancetta will already be salty.

Cook uncovered for 1 1/2-2 hours, until thickened, adding water if necessary. Before serving, use an immersion blender to blend the soup – but not entirely.  I like to leave some of the beans and carrot slices whole.

Cheers!

:)

08
Jan
10

Tuna Casserole ~ with a side dish of nostalgia

By msbutterton 6 Comments
Categories: Comfort food, Entrées, Fish & Shellfish and Pasta & Noodles
Tags: , , , , ,

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Let’s see  –  what fresh, new ideas can I come up with to improve upon my Mom’s recipe for Tuna Casserole?  Or your Mom’s?  Probably none, right?

Even if there were a way, I wouldn’t want to.  Whenever I make Tuna Casserole, it evokes memories of dinnertimes spent with my parents and little brother, sitting at our yellow, formica and chrome dinette set, eating from our Corelle plates.

For my Wedding Shower (back during the Roosevelt administration) I was given a set of  “Butterfly Gold” Corelle dinnerware and several “Cornflower Blue” CorningWare baking dishes.  I’m sure that when my kids think of Tuna Casserole, those are the images that come to mind.

Over the years I’ve naturally lost a few pieces, which can easily be replaced nowadays on E-Bay.  About 5 years ago, I did just that.  I replaced an entire 8-piece set of my “Butterfly Gold” Corelle dishes.  Whenever I make “comfort food” meals like Meatloaf and mashed potatoes, Fried Chicken and mashed potatoes or my beloved Tuna Casserole, it’s essential they be served on Corelle!  Just the way God intended!



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Tuna Casserole

1 12-ounce can Chunk Light Tuna – drained
1 can Campbell’s Cream of Chicken Soup
1 can Campbell’s Cream of Mushroom Soup
4 tablespoons Olive oil
4 stalks celery, thinly sliced
1/2 brown or white onion, chopped
1 cup shredded Cheddar cheese
4 ounces Philadelphia Brand Cream cheese
1/2 cup shelled Sunflower seeds
1 12-ounce bag Extra Wide Egg Noodles (or other pasta noodle)

additional milk for creaminess

Preheat oven to 325 degrees

Bring large pot of salted water to a boil over medium-high heat.

In a deep skillet, lightly sauté the celery and onion in Olive oil.  Add both cans of soup, the cream cheese, 1/2 cup of the Cheddar cheese and cook over low heat just until melted.  Stir in the tuna and sunflower seeds.

When the water boils, add the egg noodles or pasta and cook to al dente. Drain.

In a large casserole dish, add the cooked noodles and the tuna mixture and combine.  Add milk if needed for creaminess.  Sprinkle the remaining 1/2 cup shredded Cheddar cheese over the top.  Cover the casserole dish with its lid or aluminum foil and bake for 45 minutes.  Cheers!

:)

05
Jan
10

Cream of Spinach Soup

By msbutterton 3 Comments
Categories: Comfort food and Soups & Salads
Tags: , , , , , , ,

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This Cream of Spinach Soup is one of my husband’s favorites.  I have incorporated brown rice and potatoes, so it stands alone as a meal.  If you want to serve it as a first course, just eliminate the rice and it won’t be quite as filling.  I also top it with crumbled bacon and chopped hard-boiled egg – I guess I could have called it “Cream of Spinach Salad Soup.”

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Cream of Spinach Soup


4 cups fresh spinach leaves — thoroughly rinsed
4 strips bacon, fried and crumbled — with 2 tablespoons bacon grease reserved
1 shallot, chopped
1 garlic clove, minced
1 celery stalk, sliced
1 Yukon Gold potato, diced
1 tablespoon all-purpose flour
1/4 cup dry White wine
1/2 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
4 cups Chicken stock
1/4 cup brown rice
1 cup heavy cream
1/4 teaspoon mace
Kosher salt and pepper, to taste

Crumbled bacon and chopped hard-boiled egg, for garnishing

In a deep skillet fry the bacon until crisp.  Remove and drain on paper towels.  Reserve the bacon grease.  When the bacon is cooled, crumble it.

In a deep stockpot, sauté the shallot, garlic, celery and potato in 3 tablespoons of the bacon grease for approximately 10 minutes.  Deglaze with the white wine when necessary to remove the browned bits accumulating in the pan.

When the veggies are golden brown, sprinkle 1 tablespoon flour over them and mix well.  Pour in 2 cups of the Chicken stock, the Worcestershire sauce, Tabasco sauce and the spinach; cover the pot and cook for 10 minutes over low heat.  Remove from the heat and let the soup cool.

When cooled, ladle the soup into a food processor and blend for 1-2 minutes — until smooth.

Return the soup to the stockpot and add the remaining 2 cups of Chicken stock, 1/4 cup rice, cream, mace, salt and pepper (be careful not to over salt – the soup will be already salty from the bacon grease).

Simmer, uncovered over medium low heat for 45-50 minutes, until the rice is cooked and the soup is thick — not a full boil–just a slow, steady boil.

When you’re ready to serve, garnish with crumbled bacon and chopped hard-boiled egg.

Cheers!

03
Jan
10

braised Beluga and green lentils – not just for New Year’s Day!

By msbutterton 1 Comment
Categories: Comfort food and Side dish
Tags: , , , , , , ,

Along with our New Year’s Day Beef Daube Provençal I also made braised lentils. In many cultures (especially in Italy) lentils are thought to bring prosperity and good luck for the new year.  This dish is delicious though, ANY time of the year!

I usually use red and green lentils for this New Year’s Day side dish, but this year I had a couple bags of Beluga Lentils in my pantry — courtesy of the Epicure Sale a couple weeks ago.

I love Beluga lentils.  They’re perfect for soups and salads and their resemblance to Beluga caviar eggs make for beautiful garnishes, in place of real caviar.  They are the smallest of the lentil family and they cook very quickly.

I also like to throw in a few fresh spinach leaves to my braised lentils before serving — just to add a little more “green” to the dish and to further emphasize “prosperity” for the new year!

In case Beluga Lentils aren’t available at your local grocery store, here is a link to buy them through Amazon:

http://www.amazon.com/Black-Beluga-Lentils-1-lb/dp/B000FA68HY

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1 cup Beluga lentils, picked over and rinsed
1 cup green lentils, picked over and rinsed
3 slices Pancetta, chopped
2 tablespoons Extra Virgin Olive oil
2 carrots, cleaned and sliced
2 celery stalks, cleaned and sliced
1/2 brown onion, chopped
2 garlic cloves, minced
1 sprig fresh thyme
4 cups chicken stock
Salt and pepper, to taste

1 cup fresh, rinsed spinach leaves

Additional water, when necessary

In a deep skillet or pot, over medium heat, sauté the Pancetta, carrot, celery, onion and garlic in the Olive oil for 10 minutes.  Add the rinsed lentils and continue to cook over medium heat for 7-8 minutes.  Pour in 1 cup of the chicken stock and continue to cook for 2 minutes.  Repeat with 1 more cup of the stock.

Pour the remaining two cups of chicken stock into the pan, add the thyme, salt and pepper and cover the pan.  Reduce the heat to low and simmer for two hours, adding additional water when necessary.  Just before serving, stir in the spinach leaves.  Cheers!

02
Jan
10

Beef Daube Provençal ~ a New Year’s Day tradition, that changed a bit this year!

By msbutterton 3 Comments
Categories: Beef, Comfort food, Family and French food
Tags: , , , , , , , , , , ,

:)

Making Beef Daube Provençal has been a New Years Day tradition in our house as long as I can remember.  It’s usually a three-day process – a lot, I know, but totally worth it!  It can be made anytime of year, but we only have it once a year – on New Year’s Day, with buttered, parsley egg noodles and braised lentils or black-eyed peas – both thought to bring prosperity and good luck to the new year.

Starting 2-3 days prior to serving, it’s recommended that you marinate all the ingredients with the wine, in the fridge for a day – then cook.  However, this year, we were delivered a curve ball, when my son booked a show in Las Vegas, just a week before New Years.  He invited us to come out for it.

Normally, we like to stay home on New Year’s Eve with a nice meal and champagne. NEVER in my life, have I had a desire to spend New Year’s Eve in Vegas with 250,000 people, but those of you who have kids surely understand, when they ask, you comply, whenever possible!  We had a fabulous time – BTW!

The first thing I thought of when we decided to go was, “what about my Daube?“  My method had to change a little this year.  I didn’t have time to marinate the ingredients – instead, I cooked the Daube Tuesday night and popped it in the fridge Wednesday morning, where it “married” until we returned on Friday, New Year’s Day.  When we got home, I took the pot out of the fridge, added the potatoes (I didn’t cook them the first day, or they would have fallen apart) and returned it to the oven for 3-4 hours.  It tasted identical to my traditional method – maybe even better, so that’s the recipe I’m sharing here today.

We had dear friends for dinner last night and rang in the New Year with the Daube, the braised lentils and a little Champagne.  My favorite way to start each new year.

I hope 2010 is a prosperous and happy year for all of you and I can’t express enough, how happy I am to have met so many of you through my little blog here – I look forward to great things happening this coming year – for ALL of us!  Peace!

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Beef Daube Provençal

2 lbs stewing beef
1 pound short ribs
1/4 cup Extra Virgin Olive oil
6 slices Pancetta
3 stalks celery, sliced
4 carrots, peeled and sliced
2 turnips, peeled and quartered
1 onion, quartered
3 cloves garlic, minced
1 orange — including peel
1 8 ounce can diced tomatoes
1 bottle dry red wine
12 pitted prunes
2 sprigs rosemary
2 sprigs fresh thyme
3 cups water
Salt and Pepper, to taste
4 Yukon gold potatoes, cleaned and quartered

Hot, buttered, parsley noodles for serving

Preheat oven to 300 degrees

Add the Olive oil to a large Dutch-oven or oven-proof stockpot. Over medium heat, brown the short ribs, stewing beef and pancetta,  This can be done in batches, so you don’t overcrowd the pan.  Add the garlic and continue to cook the beef for 5 minutes.

Peel the outer rind of the orange, then slice the orange.  Add the rind, and orange, along with the celery, onion, carrots, turnips and prunes.  Pour in the bottle of wine, the diced tomatoes and water.  Add the thyme, rosemary and salt and pepper to taste.

Cover the pot with a lid, or aluminum foil and place in the oven on the bottom rack and allow the Daube to cook for 7-8 hours.  Remove and allow the pot to cool completely.  Refrigerate for 1-2 days.

The day you’re ready to serve, remove the Daube from the refrigerator.  Heat the oven again to 350 degrees.  Add the quartered potatoes and a little more water, if necessary, and return to the oven for 3-4 hours.  Serve with hot buttered noodles and a crusty baguette.  Cheers!

:)

27
Dec
09

Lobster Fra Diavolo

By msbutterton 4 Comments
Categories: Comfort food, Fish & Shellfish, Pasta & Noodles and Sauces
Tags: , , , ,

I learned how to make Lobster Fra Diavolo from a Sicilian friend many years ago. The first time I tried it, I thought my lips would burn off – that’s how you know it’s great!  If you can’t tolerate a REALLY spicy sauce, use fewer pepper flakes, but the appeal of a good Fra Diavolo sauce (Italian for “Brother Devil”), is the burn!

I make this sauce with shrimp also – but for special occasions (like over the holidays) I use lobster.  I can only make it with the assistance of my husband or son, because I have NEVER been able to kill a lobster.  One of the quickest ways to kill a lobster, is to plunge the tip of a sharp knife about 1 1/2 inches down from the eyes and into the center of the head – Yikes! Even my husband and son had a hard time with this when they first learned how, years ago.  I remember them needing a shot of vodka to calm their nerves before doing it – It’s not the most fun process and I’ll tell you here and now, I’ll NEVER do it myself!

Hubby had the honors yesterday – so technically, this is OUR sauce!

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Lobster Fra Diavolo

(serves 4-6)

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2 – 1 1/2 lb. live lobsters
1/2 cup Extra Virgin olive oil
2 28-ounce cans Crushed tomatoes - San Marzano whenever possible
1 6-ounce can tomato paste
3 cups dry Red wine
1/2 cup Cognac
2 large shallots, chopped
3 garlic cloves, minced
1 tablespoon oregano leaves
1/2 teaspoon crushed thyme leaves
1 tablespoon crushed red chili flakes
1 bay leaf
Kosher salt and fresh ground pepper, to taste
1 tablespoon sugar
Water – you’ll have to judge

1 box (1 lb) imported Italian fettuccine

Prepare the lobsters:

The quickest method for killing a lobster is to plunge the tip of a sharp knife about 1 1/2 inches down from the eyes and into the center of the head. Once the lobster is dead, cut the body in half lengthwise.  Remove the insides and thoroughly clean. (see pics) Remove the knuckles and claws. Remove the legs. Save the shells to add to the sauce.

Over a medium flame, in a deep stockpot, heat the Olive oil.  Add the legs and claws and sauté for 10 minutes.  Remove them and place in a large bowl.  Add the cleaned body of the lobster, including the tail and sauté for 5 minutes.  Remove it to the large bowl and allow to cool.  Repeat with the second lobster. (do this in sections so you don’t overcrowd the pot)  After the meat has cooled, remove it from the shells and lightly chop and reserve.  You might have to use a lobster cracker and cocktail forks.  Reserve the lobster shells.

Add the chopped shallot and garlic to the Olive oil and sauté, just until translucent.  Add the crushed tomatoes and tomato paste.  Add the oregano, thyme, sugar, bay leaf, salt and pepper and the red pepper flakes. Stir well.  Add the red wine, cognac and 1 cup of water; stir well.  Bring the sauce to a boil, then reduce the heat to low and let it simmer.  Return the lobster shells to the pot, (the cleaned section of the head and tail still have lots of flavor and some meat inside) to simmer with the sauce.  Cook for at least two hours — adding water if necessary and stirring occasionally, until the sauce is done.

Before serving, return the reserved, chopped lobster meat to the sauce and cook for an additional 10 minutes. Remove the bay leaf and all the lobster shells from the sauce and discard.

Bring a large stockpot full of heavily salted water, to a rapid boil.  Add the fettuccine noodles and cook, stirring very frequently (fettuccine has a tendency to stick together if not stirred)  Cook until “al dente”  (follow the cooking directions on the package)  Drain well, emptying the pot of water.  Return the pasta to the stockpot and add a couple ladles full of the sauce and the chopped parsley.  Toss together, until the fettuccine is completely coated.

Serve in a deep dish or pasta bowl and cover with more sauce and freshly shaved Parmesan cheese.  Arrange the lobster legs around the fettuccine.  Cheers!

:)

14
Dec
09

parmigiana di melanzane (Eggplant Parm)

By msbutterton 9 Comments
Categories: Comfort food, Italian Yummies, Main Course, Sauces, Vegetable and Vegetarian
Tags: , , , , , , , , ,

:)

Today’s blog contains a delicious recipe for Eggplant Parmigiana and a couple of Multiple choice quizzes.  Let’s test YOUR Culinary chops:


Question: Eggplant Parmigiana is so named because:

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A. – It’s made with Parmesan Cheese

B. – “Parmigiana” literally means “from Parma,” a city in the Emilia Romagna region of Northern Italy

C. – “Parmigiana” is the Italianization of the Sicilian dialectal word “parmiciana”, which refers to the slats of wood which compose the central part of a shutter and overlap in the same manner as the slices of eggplant in the dish

ɥsıp ǝɥʇ uı ʇuɐ1dbbǝ ɟo sǝɔı1s ǝɥʇ sɐ ɹǝuuɐɯ ǝɯɐs ǝɥʇ uı dɐ1ɹǝʌo puɐ ɹǝʇʇnɥs ɐ ɟo ʇɹɐd 1ɐɹʇuǝɔ ǝɥʇ ǝsodɯoɔ ɥɔıɥʍ pooʍ ɟo sʇɐ1s ǝɥʇ oʇ sɹǝɟǝɹ ɥɔıɥʍ ‘”ɐuɐıɔıɯɹɐd” pɹoʍ 1ɐʇɔǝ1ɐıp uɐı1ıɔıs ǝɥʇ ɟo uoıʇɐzıuɐı1ɐʇı ǝɥʇ sı “ɐuɐıbıɯɹɐd”  .ɔ sı ɹǝʍsuɐ ǝɥʇ

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Question: WHY am I including a Multiple choice quiz about Eggplant Parmigiana in my “food blog”?

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A. – It gives me an opportunity to look like a first-class “Smarty Pants”

B. – I want to be known as the “food blogger, who imparts valuable culinary knowledge to the masses”

C. – I’m giggling, picturing all of you, contorting upside down, in front of your computers, trying to read these answers

sɹǝʍsuɐ ǝɥʇ pɐǝɹ oʇ buıʎɹʇ ‘sɹǝʇndɯoɔ ɹnoʎ ɟo ʇuoɹɟ uı uʍop ǝpısdn buıʇɹoʇuoɔ noʎ ɟo 11ɐ buıɹnʇɔıd ‘buı1bbıb ɯ,ı – .ɔ

:)

Now let’s get cooking, shall we?

Eggplant Parmigiana

(this recipe will fill 1 13″ by 9″ baking dish of Eggplant Parm – I used 2 smaller baking dishes, including one of my 8″ cazuelas)


1 large, firm Eggplant, or 2 medium Eggplants, cut into 1/4″-1/2″ slices

This step will help the eggplant release some of its moisture (and bitterness) before cooking.  If you do it ahead of time, you can prepare your sauce and get the eggs and breadcrumbs in place, while the eggplant slices are “draining.”

Sprinkle the eggplant slices with salt and place them in layers, in a large colander.  With a heavy bowl or a couple of plates, weigh down the eggplant slices and let them drain for 2 hours, or more.  I like to do this in the kitchen sink, so the “bitter” juices of the eggplant go down the drain.

After they have drained, place them evenly on paper towels, to absorb the excess moisture and salt.


Sauce:

2 28-ounce cans Crushed tomatoes – San Marzano whenever possible
1 6-ounce can tomato paste
1/2 cup Extra Virgin Olive oil
1 celery stalk, cleaned
2 carrots, cleaned
1/2 large white onion, peeled
2 large garlic cloves, peeled
1 tablespoon oregano leaves
1 teaspoon red chili flakes
1 tablespoon sugar
Kosher salt and fresh ground pepper, to taste

Place the onion, carrot, celery and garlic in the food processor and pulverize, until the veggies are pureed. Heat the Olive oil in a large stockpot, over medium heat and add the pureed veggies. Saute them for 6-7 minutes.  Stir in the tomato paste and cook for another 5 minutes.  Add the crushed tomatoes, oregano, chili flakes, sugar, salt and pepper and bring to a low simmer.  Cook for 30-40 minutes, then remove from the heat and set aside.

:)

Assembling the Eggplant Parmigiana

The 1 large, firm Eggplant or 2 medium Eggplants, already sliced and drained
2 cups dried, fine bread crumbs
Kosher salt and pepper, to taste
3 eggs, beaten
Olive oil for frying

2 pounds Mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 cups Whole milk Ricotta cheese
Approximately 1 1/2 cups fresh basil leaves, cleaned and chopped

Combine the bread crumbs, salt and pepper in a shallow bowl. Beat the 3 eggs in another shallow bowl.

Heat a deep skillet with 1/4 inch Olive oil.  When the oil is hot (but NOT smoking,) dip the eggplant slices first in the egg, then into the bread crumbs.

Place the coated eggplant slices in the skillet, in a single layer and cook until golden brown on each side – about 2 minutes per side.  Drain them on paper towels. Repeat with the rest of the eggplant slices, adding more Olive oil to the pan, as needed – remember not to heat it too hot!

Preheat oven to 350 degrees

Reserve 1 1/2 cups of the Mozzarella.

In a deep casserole dish or 2 8-inch cazuelas, start layering the Eggplant Parmesan – Have everything in place and ready.

Spread a ladleful of the sauce in the bottom of the baking dish and place the fried eggplant slices, evenly, on the bottom.  Top each slice with a small spoonful of Ricotta cheese, a handful of the shredded mozzarella, chopped basil and a sprinkle of the grated Parmesan cheese.  Add another ladleful of sauce and repeat this process, until the dish is almost full.

The top layer should be a layer of sauce – not Mozzarella cheese – you’ll add the Mozzarella toward the end, to create the bubbly crust.

With aluminum foil, form a loose tent over the dish and bake on the middle rack of the oven for 1 hour.  Remove the dish to the stove top and spread the reserved Mozzarella cheese evenly over the top of the Eggplant Parm.

Switch “oven” setting to “broil” in your oven and return the dish to the middle rack.  Melt the cheese until it’s golden brown and there is a bubbly “crust” on the top.  Watch it carefully, so it doesn’t burn.

Remove the baking dish from the oven to cool.  Let the Eggplant Parm rest for 20-25 minutes before serving, so it doesn’t fall apart and run.  Cheers!

:)

29
Nov
09

Orecchiette “Carbonara” with Truffle Butter

By msbutterton 7 Comments
Categories: Butter, Comfort food, Cream Sauce, Entrées, Main Course and Pasta & Noodles
Tags: , , , , , , , ,

:)

Orecchiette Carbonara with Truffle Butter

:)

When we went to the Epicure Imports Sale a couple weeks ago, my husband kept coming back to the cart with different and unexpected goodies – including a container of Truffle Butter. I did a double-take, thinking “does he think that says “Peanut Butter?”

In fact, he had visited one of the tasting tables at Epicure, where they were serving baguette slices with Urbani Truffle Butter spread on top, and he loved them.  So proud of my man – he’s growing up right before my eyes!!!

I decided to make a variation of a “carbonara” recipe I had and added some of the Truffle Butter for kicks – it was deelish!  If you don’t like the taste of Truffles, you can substitute the Truffle Butter with regular butter.

:)

:)

Orecchiette “Carbonara” with Truffle Butter

2 tablespoons Urbani Truffle Butter
3 tablespoons Extra Virgin Olive oil
1 large shallot, diced
1 garlic clove, minced
1 cup frozen or fresh peas (shelled)
7-8 ounces cooked ham, cubed
1 pint heavy cream
1/4 cup shaved or grated Parmesan cheese
1 egg yolk
2 tablespoons unsalted butter
Kosher salt and pepper to taste

1 pound Orecchiette pasta

Bring a large pot of heavily salted water to a boil for the Orecchiette and start preparing the sauce.

Over medium heat, in a deep skillet, saute the shallot and garlic in the Truffle Butter and Olive oil – JUST until translucent.  Add the peas and cook for 3-4 minutes; add the ham and cook for another 2-3 minutes.  Add the cream and salt and pepper. Let the sauce simmer over medium-low heat.

By now the salted water should be boiling – add the Orecchiette and cook according to the package directions.

If the sauce becomes too thick, add some of the “pasta water” to it.  The starch from the water will keep the sauce from thinning too much. Add the Parmesan cheese and stir.

Drain the Orecchiette and return it to the pot.  Add the 2 tablespoons unsalted butter and the egg yolk to the pasta and stir.   Add a ladleful of the boiling sauce to the pasta and mix well to coat the pasta and cook the egg yolk.  Serve in a deep dish or pasta bowl and add another ladleful of sauce with some freshly grated Parmesan cheese.  Cheers!

:)

Orecchiette Carbonara with Truffle Butter

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