HAPPY NEW YEAR!

Hope it's off to a wonderful beginning!

We shared the first morning of 2011 with family and the playgroup. The menu ran the gamut of savory and sweet... Here are the recipes!

Two Paula Deen recipes for a rather over-indulgent beginning to the year:
Canned Biscuit Dough Donuts- These are SO simple, inexpensive, delicious, and FUN!
French Toast Casserole- Um, yum!


And my Baked Eggs and Asparagus, and Black-Eyed Peas with Collard Greens:


Baked Eggs and Asparagus
(15-20 servings)
1 small onion, chopped
2 tbsp olive oil

2 bunches of pencil-thin asparagus, trimmed and cut into 2 inch pieces

1 small onion, chopped

20 eggs
1/2 c milk
kosher salt and black pepper
8 slices swiss cheese, torn 
1/2 cup monterrey jack cheese
1/4 cup fresh grated parmesan for topping


PH oven to 350. In a large skillet, heat oil over medium. Add onion and cook until just softened. Add asparagus, cover and cook, stirring occasionally, until vegetables are al dente, 5-7 minutes. Spread cooked vegetables evenly in a large baking dish (or two, if needed.) Sprinkle with monterrey jack cheese. 
In a large bowl, combine eggs, milk, and a dash salt and pepper with a whisk until frothy. Pour egg mixture over vegetable mixture. Distribute torn pieces of swiss cheese on top of eggs. Bake 15-20 minutes, or until top is golden brown. Remove from oven and grate fresh parmesan on top of eggs. 
Cut into squares for easy serving.


Black-Eyed Peas with Collard Greens
3 (~16 oz) bags fresh black-eyed peas
3 slices thick bacon, uncooked, cut into 1/2 inch pieces
1 bay leaf
1 small onion, chopped
1 small carrot, peeled
1 small celery stalk
2 cups chicken stock
4 cups water  (more/less to cover veggies)
2 cups chopped, trimmed collard greens (not stalks)
salt and pepper to taste


Place first seven ingredients (through chicken stock) in a large stockpot. Add water to cover vegetables. Bring to a boil over high heat, then cover and reduce to a simmer. Cook 45 minutes to an hour, or until peas are tender. Add collard greens, cover and cook 10-15 minutes more, until greens are wilted. Season to taste with salt and pepper. Eat and enjoy good luck for the year to come!


Don't forget the drinks!


Bloody Mary Bar
Zing Zang Bloody Mary Mix (Spicy V8 works well too!)
Hot Sauce
Black Pepper
Horseradish
Celery Salt
Jalapeno Stuffed Olives
Celery Stalks
Worcestershire Sauce
Vodka!


Simple Mimosas
Pulp-Free OJ
Whatever champagne is left over from the night before!

May 2011 bring you good luck, good health, and good gatherings!

Winter Garden

The tomatoes are long gone. The pepper plants stopped producing. Time to say goodbye to summer veggies and hello to the cold-hardy seedlings of the winter garden season.
This is the first time we've tried to grow a veggie garden in the fall and winter. I have visions of sauteed crispy kale, roasted brussels sprouts, and stewed cabbage in my head. (Far cry from sugarplums, I know, but I'm pretty darn excited about my greens!)

I'll keep you posted on how our crop fares!

2010 Winter Veggie Line-Up
Broccoli
Brussels Sprouts
Red Cabbage
Tuscan Kale
Buttercrisp Lettuce
Mascara (Red Leaf) Lettuce
Collard Greens
Oregano
Basil

Cream of Roasted Tomato Soup: A Food52 Recipe

So, false alarm, the busy, busy boy is still napping. And who could blame him? It's a dark, rainy afternoon. I'm dreaming of tonight's creamy roasted tomato soup and thought I'd pre-post the recipe and rev your salivary glands as well.
It's from Food52's collection. Check out their blog/store/email blasts and prepare to be wowed.
If this kid doesn't wake up soon, I won't have time to make the soup! I'll type loudly...

Menu:
Cream of Roasted Tomato Soup

Minute Steaks with Basil Butter

Roasted Brussels Sprouts

For the Cream of Roasted Tomato Soup:

Serves 4

• 8 medium beefsteak tomatoes, cored and quartered 
• 4 cloves garlic 
• 1/ 4 cup olive oil, plus more for the tomatoes 
• Salt 
• 1 sprig rosemary 
• 3 sprigs thyme 
• 6 tablespoons heavy cream 
• Sugar, if needed 
• Coarsely ground black pepper 
• 4 thick slices country bread, toasted and brushed with olive oil, for serving

1. Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.

2. Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.

3. Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky (if you prefer to use a food processor, go ahead – just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.

For the steaks:

1 sirloin or thin-cut new york strip steak per person

coarse sea salt and black pepper

1 tbsp butter and 2 tbsp olive oil

Heat a large skillet over very high heat. Add butter and oil to pan. Pat steaks dry. Sprinkle with salt and pepper. Add steaks to pan. Cook 2-3 minutes per side, until desired doneness.

For the brussels sprouts:

1 lb brussels sprouts, trimmed and halved, if large

3 tbsp olive oil

coarse salt and black pepper

Toss brussels sprouts in olive oil and sprinkle with salt and pepper. If roasting tomatoes for soup, roast brussels sprouts at same time. (375degrees for about 25-30mins.) Quick fix: Use frozen brussels sprouts. Thaw in microwave, season, and roast at 425 for 15 mins or until slightly golden/crisp on edges.

Summer/Fall Smash-up: Summer Squash and Corn Chowder

Using end of summer produce to create a tummy-warming chowder is a great way to quell those "I'm ready for Fall but it's still ninety-plus degrees outside" cravings. So crank down the AC, pull out a scarf and celebrate soup! Cooking Light does it right with a veggie based creation with notes of smoky bacon and melty cheddar.
I recommend buying high quality, applewood-smoked bacon. It's intense flavor will shine in the background of this chowder.

Event: I WANT FALL! (But it's so darn hot...)
Menu: 
Summer Squash and Corn Chowder
Tomato Bruschetta


For the Soup:

Ingredients

• 2  slices applewood-smoked bacon
• 3/4  cup  sliced green onions, divided
• 1/4  cup  chopped celery
• 1  pound  yellow summer squash, chopped
• 1  pound  frozen white and yellow baby corn kernels, thawed and divided
• 2 1/4  cups  1% low-fat milk, divided
• 1  teaspoon  chopped fresh thyme
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 1/4  cup  (1 ounce) shredded extra-sharp cheddar cheese

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

For the tomato bruschetta:

PH oven to 425 degrees. Arrange 12 thin baguette slices on a baking sheet; bake at 425 for 6 mins or until toasted. Rub toasts with cut sides of halved garlic clove. Combine 1/2 c halved cherry or grape tomatoes, 2 tsp chopped fresh basil, 1 1/2 tsp olive oil, 1 tsp balsamic vinegar and 1/8 tsp kosher salt; top toasts with tomato mixture. 

YUM!

La Primavera

It's fun to find connections between art and food...
Yesterday I was inspired by the beauty and freshness of Spring. While I chopped veggies for  pasta primavera, my mind wandered back to Art History 301... Sandro Botticelli's La Primavera.
The same exuberant colors and energy of this masterpiece are present in (perhaps) my favorite, and most used recipe, from Cooking Light. I delivered this colorful dish to friends who just welcomed their second little baby into the world. Paired with rosemary bread from Central Market and a bunch of baby's breath, I hope it brought them as much joy to eat as it did for me to cook!

Event: Welcome Baby Carter! Welcome Spring!
Menu: Pasta Primavera (Cooking Light April 2004), CM Rosemary Bread


1/2 lb uncooked fusilli (or gemelli) pasta
2 cups diagonally cut (1") thin asparagus
1/2 c shelled green peas (I make this optional- not always in the mood for peas in my pasta)
1 tbsp olive oil
1 small yellow bell pepper, julienned
1 small red onion, thinly sliced
2 cloves garlic, minced
1 c cherry tomatoes, halved
2/3 c chicken broth
1/3 c whipping cream
1/2 tsp salt
1/2 tsp crushed red pepper (adjust the amt to desired heat)
1/4 c grated parmesan cheese
1/4 c torn or sliced fresh basil


Cook pasta according to directions. Add asparagus (and peas) during the last minute of cooking. Drain and place in a large serving bowl. 
Heat oil in a large skillet over med-hi heat. Add bell peppers, onion, garlic; saute 5 minutes. Add tomatoes, saute 1 minute. Stir in broth, whipping cream, salt, and red pepper. Cook 2 minutes or until heated through. 
Add veggie and sauce mixture to pasta mixture. Toss to coat. Sprinkle with parmesan and basil. Serve with crusty bread. Delicious hot, warm, or cold. 

Chicken Cordon Bleu

Super easy, super tasty- no pics, we ate too fast!

Menu: Chicken Cordon Bleu
Asparagus with Shallot Vinaigrette
Spinach Salad with Simple Vegetables


Chicken Cordon Bleu (serves 2 and a toddler-modified from The Joy of Cooking)
kosher salt and fresh ground black pepper
1 pkg thin-sliced (milanesa) chicken breast (4 pieces)
1/4 lb thin-sliced ham (Easter leftovers!)
4 slices baby swiss cheese
1/4 c whole wheat flour
1 large egg, beaten with 1 tbsp water
1/2 cup breadcrumbs (or I used 1/2 cup whole wheat pretzel crumbs, just pulse pretzels in food processor)
1 tbsp butter
1 tbsp olive oil


Flatten chicken breasts until 3/8 of an inch. Sprinkle with salt and pepper. Layer ham and cheese on top of chicken. Fold over and press sides together to keep cheese and ham mixture inside. Dredge in flour, then egg mixture, then crumbs. Heat butter and oil in a large skillet until fragrant. Add chicken to pan and cook 3-4 minutes a side until golden and juices run clear. Serve immediately.


Asparagus with Shallot Vinaigrette
1 lb asparagus, trimmed and washed
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tbsp minced shallots
1 tsp dijon mustard
kosher salt and black pepper


Steam asparagus until cooked through but still bright green (5-7mins). Plunge into ice water to stop cooking. For dressing, whisk together remaining ingredients and season with salt and pepper to taste.