Creamy Roasted Red Pepper and Spinach Pasta

Creamy Roasted Red Pepper Pasta

     It was another weekend and I was again craving a homemade pasta dish.  I didn't want to just do another marinara or something traditional or handed down through my family.  I had this great idea to do something bold.  Something with roasted peppers or something on the spicy side came to mind.  I didn't use a recipe or any suggestions from family or friends.  The flavors I used just seemed to sound good together.  The roasted peppers were just enough to give the hint that they were in there.  The herbs were not overpowering and you could tell they were mingling around.  The spinach added just that right amount of texture that you need.  I added chicken to give the dish that extra special quality. Overall the dish was superb and I think it has become a new family classic.  Please enjoy my Creamy Roasted Red Pepper and Spinach Pasta. 

Ingredients:

• 2 large chicken breasts
• 1/2 white onion diced
• 1 large clove garlic
• 1 bundle of baby spinach
• 1/2 cup chicken stock
• 2 red peppers
• 1 can crushed tomatoes
• 1/4 cup heavy cream
• 1/2 tbs oregano
• 1/2 tbs thyme
• Fresh pasta
• Salt/pepper

Start by roasting the whole red peppers under a broiler or on a grill until black on all sides.  Remove and place in a brown paper bag to steam. Remove the peppers after 5-10 minutes and peel the skins off.  Remove the inside and seeds of the peppers.  Dice up and place in a blender or food processor and pulse until creamy. 

     In a large skillet drizzle some olive oil. Cook the chicken breasts until brown on both sides.  Remove and set aside.  In same skillet sauté the onion until translucent.  Add in the garlic and cook until fragrant.  Toss in the spinach and sauté until wilted. Pour in the chicken stock, creamy roasted peppers, and crushed tomatoes.  Bring to a simmer.  Mix in the oregano and thyme.  Meanwhile dice up your chicken into bite size pieces and place back into skillet.  Stir in the cream, cover, and simmer on low for about 20 minutes.  Salt and pepper to taste.  Serve over your favorite homemade pasta.  Serves 4-5.

 

The "Estate" of Things: Diggy's Fruit Salad

 

      This post is not only about a simple fruit salad but more importantly where the recipe for this salad came from.  My amazing, loving, quirky, eccentric, imaginative, talented, overall artistic aunt created this for many family reunions.  She recently passed away this year and it has been very hard and confusing at the same time.  I had been appointed as executor of her estate.  To make a long story short, she had been sick for quite some time and finally decided to go to the hospital after many days of convincing.  She had not been seen by a doctor in over 40 years.  She was a dreamer, a loner, an island in and of herself. As in typical Aunt Candy style we spoke at least once a week over the phone or she would stop by my apartment for a chat.  A chat about the state of the world, religion, life, travel, food, sex, relationships, you name it we discussed it. Prior to her going into the hospital it had been a while that we had spoken.  The last time we did we discussed me becoming her MPOA, POA, and Executor of her estate if and when something would happen to her.  I was glad and proud to take on such responsibility for her.  See, I am the youngest of her nieces and nephews.  The youngest of 22 and she did not have any children of her own.  I had always been special to her.  She helped raise me while my parents were at work while I was young. 

      Her life was a story all in its own. From growing up in a small town in WV to traveling the world and working in the theater scene in NYC. She taught me to play, to act, to have fun. This woman was amazing. She continued to write, direct plays, act in, and perform even in her local town.  She did things right.  Her mind was full of ideas. In fact she came up with this simple but amazingly delicious fruit salad.  I share below not only the recipe but some photos of my wonderful and beloved Aunt Candy, or as I like to call her, Diggy.  (I was unable to say Aunt Candy when wee little).  I have been spending most of my weekends cleaning out her place and getting the "Estate" settled.  Lots of work and learning new things that goes into finalizing one’s life.  It's a lot harder than just passing into the afterlife.  I still have my days where I feel lost without her.  Confused to what happened and trying to determine what to do next. 

     So on to the recipe.  This fruit salad is not like any other fruit salad you have had before.  Most people just cut up their fruit, add a little yogurt or sugar water and that is it.  Not Diggy, she made hers much different.  It is amazing.  The burst of crispness from the wine, the odd combination of fruits with floral accents from the herbs is very surprising. Actually having this salad was my first experience in tasting lavender with any type of food.  Quite interesting flavor additives that you find in the American version of Herb de Provence. So here goes: Diggy's Fruit Salad

Ingredients:

• 2 bananas sliced
• A small bunch of grapes sliced
• 1 packet blueberries
• 4 kiwis sliced
• 2 pears sliced
• 2 peaches sliced
• 6-8 Clementines peeled
• 1 1/2 cup white wine
• 1/2 cup sugar
• 1 1/2 tsp Herb de Provence
• Lemon juice

     Cut up your fruit as desired into equal sized bites and place in a large serving bowl.  In a small sauce pan add your wine and sugar and bring to a slow boil until the sugar has dissolved and your alcohol has burned off.  Stir in your Herb de Provence and continue to simmer for about a couple minutes.  Pour over the fruit and add in some lemon juice.  Toss to incorporate, cover, and refrigerate to chill.  Viola! That is it.  As I said this salad is unlike any other you have tried before.  It's crisp and fresh just like spring.  Enjoy.

 

Aunt Candy and I (she's actually eating this salad in this picture)

Aunt Candy in one of her plays

Diggy

Spiced Up Mini Corn Dogs

Spiced Up Mini Corndogs

     For the month of April 2014 my Google+ community, Foodies+, decided it was Street Food Month.  As for being from the States, we have a multitude of different street food vendors.  You can find any type of cultural food on the streets.  Many vendors from all around the world have food venders in the States. Whether it is a cart, buggy, truck, or stand, you name it you can probably find it.  But I thought to myself what would constitute an American Street food.  I sat back and thought about all the different types of American festivals we have, from state fairs to local celebrations.  What specific food can you find at most any festival here in the states?  And then it came to me, the great American Corndog.  A cross between a hotdog and a southern corn fritter.  Deep fried on a stick and dipped in a multitude of different condiments.  What better street food can you think of than something deep fried and place on a stick for your convenience?  Here is my version of the American Corndog.  I changed it up a bit by making some spicy kicked up mini ones with two different dipping sauces.  Please enjoy my; Spiced Up Mini Corndogs.

Ingredients:

• Standard hotdogs
• 1 1/4 cup flour
• 3/4 cup cornmeal
• 1 tsp salt
• 4 tbs sugar
• 1 tsp baking powder
• 2 eggs
• 1 1/4 cup milk
• 1/4 cup fresh corn
• 1/2 jalapeno pepper

     Cut your hotdog into threes.  I just used a standard bun length hotdog.  Use  whatever  you prefer.  In a bowl mix together the flour, cornmeal, salt, sugar, and baking powder.  Stir in both eggs and milk until you have a mixture similar to pancake mix.  In a blender or food processor pulse together your fresh corn and jalapeno pepper.  I removed the seeds but if you like it very spicy keep them in. Stir this mixture into the batter.  Take regular wooden skewers that have been soaking in water to avoid being burned.  I used only three because you will reuse them as you go on.  Stick the skewer into one segment of the hot and dip into the corn mixture. 

     I used a wok to deep fry these because I knew I could regulate the temperature of the oil and knew it would cook quickly.  Use a deep skillet or fryer if you like.  Just make sure you have enough oil that the dogs can be flipped and are floating in the oil.

     Quickly fry the mini corndogs until nice and golden brown on all sides.  I did three at a time, which is why I only needed three skewers.  Carefully slip the dog off the skewer directly into the oil to fry.  Drain on a paper towel lined plate and serve.  I used a nice combination of spicy honey mustard as well as molasses ketchup for dipping.  Enjoy my version of an American classic corndog. Serves quite a bit of people as the corn mixture makes enough for at least 16 dogs or more.  Cheers!

Eggplant Parmesan

Eggplant Parmesan

 

     Nothing is easier or more delicious than a good plate of Eggplant Parmesan.  This dish is so simple that it really doesn't require much of a recipe.  But for simple descriptive reasons I will explain.  There is just something about a layered dish smothered in cheese and sauce that is just so warming and special.  Whether it is a pasta dish or made up of fresh vegetables doesn't really matter just as long as you layer the wonderful filling with good marinara and good cheese you are sure to be in for a delightful meal.  Please enjoy my Eggplant Parmesan.

 

Ingredients:

• 1 lg eggplant
• Italian breadcrumbs
• 2 eggs
• Mozzarella cheese
• Parmesan cheese
• Marinara

    

     Take your eggplant and peel off most of the skin, as it is hard to cook.  I slice my eggplant longwise so as to have better layering abilities.  Whisk your eggs together and dip each piece of eggplant into the egg mixture.  

     Next toss your eggplant slice into some breadcrumbs and sat aside.  In a skillet with a little olive oil brown your eggplant on both sides. 

     Dip the browned slice into a little marinara and lay in a baking dish.  Once you have your first layer of eggplant sprinkle on top a little fresh shredded mozzarella and Parmesan cheese.  Repeat these steps unit you have a three to four layered dish complete.  Bake in a 350-degree oven covered with tinfoil for roughly 30-45 minutes. The last 5 minutes of baking you can remove the foil so as to get a nice browned cheesy top.  Let rest and slice to enjoy!  Serves 4-5 people.   

Wild Rice And Mushroom Soup

Wild Rice and Mushroom Soup

     So I was craving another good bowl of soup.  This time I decided to make a hearty wild rice and mushroom soup.  I have had a many creamy mushroom soup before and have never attempted to make it.  This version incorporates not only the earthiness of the mushrooms but the wonderful addition of some bacon flavors.  As the saying goes, “bacon makes everything much better”.  This soup was so simple that it only took about 15 minutes to put together. I added a few mushrooms that I had coated in panko bread crumbs and quick fried to the top of each bowl to add a bit of crispiness, allure, and presentation to each bowl of soup I served.  Please enjoy this Wild Rice and Mushroom Soup.

Ingredients:

• 8 slices bacon
• 1/2 white onion
• 3 cups mushrooms
• 1 large clove garlic
• 1/4 cup Brandy
• 32 oz chicken stock
• 4 tbs flour
• 3/4 cup half and half
• 1 tsp thyme
• Wild rice/quinoa
• Salt/pepper

     In a large pot or Dutch oven brown your bacon until crisp.  Remove and set aside to drain on paper towel lined plate.  Toss in diced onion, diced up mushrooms, and garlic and sauté until tender.  Pour in the brandy and simmer until it reduces.  Stir in the flour until you have a thick mixture.  Keep stirring until you have cooked the flour taste out.  Pour in the chicken stock and bring to a simmer.  Mix in the thyme and half and half and continue to simmer until your mushrooms are cooked and your soup is at the right thickness, about 20-30 minutes.  I then mixed in already cooked wild rice/quinoa and salt and peppered to taste.  I topped each bowl with individually breaded and fried mushroom halves.

     You will love this soup.  It is creamy just enough and hearty in all the right places.  If you like mushrooms you will love this soup.  Just think about your favorite hearty stew and how it makes you feel.  You will be surprised at how this simple soup of only a few ingredients can be so hearty like any other soup or stew that you will change your mind on what fills you up. This soup has such a wonderful silky richness that you will think you are eating something too expensive for your own tastes. Enjoy! Serves about 4-8 people.

The "Spirits" of Family Season 2

     That time of year again, that time when you finalize and bottle your second round of wine making.  As posted before my cousin and I started taking over the family tradition of making homemade wine.  Last year we did it strictly with the grapes from our parent’s arbors growing in their backyards.  This year we thought we would try something a bit different.  We added two other flavor additions: Black Currants and Black Cherry.  Our attempt at making close to a good Cab, which we love to drink.

     After our first year of learning the ropes of what to do things moved a bit quicker this time around.  From juicing the grapes, adding the right amounts of yeast and other additives, racking, racking, and more racking, to eventually stopping the fermenting and back sweating to bottling, everything seemed a bit more comfortable this year. We did do some things differently this time.  We racked earlier than the previous year and more often this time around. The only mishap this year was we got large corks than last time which created its own comical moments of trying to insert without creating a mess. 

     We are sticking with the brand of our wine, Binato, a combination of our two names Irish/ Italian.  The name for each year though will change as we do a different recipe.  This year as we wanted it a bit darker and more body, we chose the name Bevanda Del Diavolo, (drink of the devil).  Something mysterious, dark, and sexy at the same time.  We designed the label by incorporating a Celtic demon figure.  Pretty cool if you ask me.  The taste was different this year.  Not as "grapey" as before.  You could taste the different fruit additives.  It also had a bit more body this time around.  Still a light bodied wine but good.  Guess we have the "Spirits" of family down pact almost.

Mashing again

Seriously!?

Our new stirrer

Removing the must

Racking stage 1

After rack 1

 

After second and third rack

 Corking

Labeling

Final product

Orange Honey Chicken

 

Orange Honey Chicken

     A traditional Chinese dish that you can easily find in any American/Chinese restaurant on the buffet along with other typical take out items is that of Honey Chicken.  I thought about taking that item and spinning it with a new twist. Another flavor that you might also find in Asian cuisines: orange.  I thought it would be a perfect idea to combine the sweetness of the honey and citrus of the orange and add it to a great Chinese fried chicken.  Served it over a little lo mein noodles and you find yourself with a good weeknight meal.  Orange Honey Chicken.

Ingredients:

• 1 large chicken breast
• 4 tbs honey
• 2 tbs rice wine
• 1/4 cup orange juice
• 1/4 cup soy
• 1 tsp diced ginger
• 1 tsp orange zest
• 1 tsp diced garlic
• 2 egg whites
• 2 tbs cornstarch

In a small bowl combine the egg whites and cornstarch.  Cut up the chicken into bite size pieces.  Toss into the cornstarch egg mixture. Heat a wok over medium high heat with enough oil to fry some chicken.  Toss in a few pieces of coated chicken and fry until golden brown. About 3-5 minutes each side. 

     Remove and drain.  Once chicken is all complete I discarded the oil into a receptacle.  With a little oil still left in the wok quickly sauté the ginger, orange zest, and garlic until fragrant.  Pour in and mix the rice wine, orange juice, soy, and honey until the mixture becomes thick.  Toss back in the chicken and coat.  Serve over your favorite lo mein or rice dish.  Another homemade Chinese dish that you can add to your recipe box. Serves about 1-2 people.

 

Luck of the Irish: Beef and Guinness Pie With Colcannon

Beef and Guinness Pie and Colcannon

 



     It's that time of year, where everyone becomes Irish for the St. Patrick's Day festivities, at least here in the States.  Luckily, I can proudly call myself one without having any guilt to only using it as an excuse to drink heavily. I am just as proud of my Irish heritage as my other.  Growing up we had a few Irish dishes here and there only if eating at my paternal grandmother’s house or if my father decided to cook something.  While I was in Ireland a couple years ago my cousin had this wonderful dish on our last night in Dublin, a piping bowl of Beef and Guinness Stew.  We sat there and ate our wonderful dishes.  I had already had another stew on our trip and was attempting to eat something different every day. (Keyword here is attempted).  I will admit I did my fair share of eating Coddle and the famous breakfast many times.  Anyways, her plate of beef and carrots in a nice thick brown broth were fantastic.  I had seen it on many menus, whether alone or in a pie.  It is as famous of a dish as their Cottage/Shepherd's Pie or Irish Stew.

     During St. Patrick's Day it has become a tradition now at my house that I cook a traditional Irish meal and have family and friends over. We eat, drink, laugh, and typically go out to the bar.  This year we actually stayed in and played games.  Anyways, the point of this post is about the wonderful traditional dish that I made.  I am giving you two different recipes for this meal; one for the Pie and one for the wonderful side dish.  Another typical dish you will find in Ireland, Colcannon.  Colcannon is a simple mashed potato dish with a twist.  Add in some sautéed kale and green onion and you have a tangy, peppery, mashed potato that no one will push away.  Please enjoy my St. Patty's Day Meal.

Beef and Guinness Pie

Ingredients:

• 1 1/2 lb chuck roast
• Flour
• 4 tbs butter
• 1/2 white onion
• 1 cups carrots
• 1 clove garlic
• 1 1/3 cup Guinness
• 1 1/3 cup beef stock
• 1 tsp rosemary
• 1 tsp thyme
• 1 small bay leaf
• 1/3 can crushed tomato
• 1 tbs Worcestershire
• Salt/ pepper
• 4 Store bought pie crust dough rolls

     Take the 1-1/2 lb chuck roast and slice it into bite size pieces.  Dust the beef with flour.  In a large sauté pan brown the beef in 2 tbs butter.  Once brown remove from the pan and set aside.  In same pan sauté the carrots, onion, and garlic in another 2 tbs butter just until fragrant and translucent.  Next pour in the stock and Guinness.  Scrape up the bits and pieces from the bottom of the pan.  Once the mixture is simmering toss in the rosemary, thyme, bay leaf, tomato, and Worcestershire sauce. Turn heat down to very low, cover and simmer for 2 hours.  Stirring here and there to make sure the mixture is not sticking. If after an hour and a half  the sauce has not thickened to your liking you can create a slushy by removing some of the juice and adding it to more flour to create the thickener that you would then pour back in and incorporate.

     I took the store bought pie crust rolls and made six individual small pies from the dough provided by cutting them into smaller shapes.  You can create one large pie or as many small ones as you want.  As mentioned if using store bought small pie pans this recipe makes just enough for six people to enjoy their own little meat pie.

     Preheat oven to 375 degrees.  Meanwhile create an egg wash and brush the mixture over each pie.  Cut slits into the top of each pie to allow the steam to escape.  Bake in the oven for 35-45 minutes or until the crusts appear golden brown. 


Colcannon

Ingredients:

• 4 russet potatoes
• Small bunch of kale
• 1/2 cup diced green onion
• Milk
• Butter
• Red pepper flakes
• Olive oil
• Salt/ pepper

     Peel and dice the potatoes up into small bite size pieces.  Boil in a pot of water until the potatoes are fork tender.  Drain the water and toss in the butter and about a 1/3 cup of milk.  Mash the mixture into a smooth mashed potato. In a side sauté pan sauté the kale, diced green onion, and some red pepper flakes in some olive oil until nice and tender. Stir into the potato mixture, salt and pepper to taste, and serve.  Serves 4-5 people. 

     If you are not feeling the slightest bit Irish or ready to dance the Irish jig when you've finished with this dish, you my friend do not appreciate good cuisines.  Hope you all enjoy this Irish classic.  Definitely makes you realize that Irish cuisine is as good as any other.



Gumbo

     Well it's that time of year when Carnivale or Mardi Gras are in full swing.  When the Lent season starts and people fast for 40 days.  I thought for the spirit of the season to make a traditional New Orleans dish.  If you have ever been to New Orleans you know that they have some of our country's best cuisine.  A combination of Cajun, Creole, French, African, etc.  You name it, it has influenced this areas dishes.  I decided to try my hand at Gumbo.  Now whether this is a Creole or Cajun version is not known to me.  I have researched that the difference is based on what you use as a thickener.  One uses okra and the other uses a roux.  One uses just seafood, the other uses a combo. A similar ingredient is the trinity of vegetables: onion, celery, and green pepper.  I'm no expert but this is my version and I hope you all like it.  It reminded me of my last trip to the bluesy city. The taste, the smell, the spirit, and the warmness that is New Orleans.  Please enjoy my version of a classic: Gumbo

Ingredients:

• 1 chicken breast
• 3 small Andouilli sausage links
• 20 medium shrimp
• 5 tbs butter
• 5 tbs flour
• 1/2 white onion
• 2 small celery stalks
• 1/2 green pepper
• 1 clove garlic
• 1-cup beef stock
• 2 cups chicken stock
• 1/2 can crushed tomatoes
• 1 lg bay leaf
• 1 tsp thyme
• 2 tbs Cajun seasoning
• Hot sauce
• Rice

     In a large Dutch oven brown your chicken breast on both sides.  Toss in your sausage and brown a little bit.  Remove and sat aside.  In same pot, (I actually did this step in another pan but you don't have to), melt your butter and whisk in your flour. 

     Whisk the roux until it turns a nice dark brown color.  Roughly about 20-25 minutes. 

     Toss in your diced onion, celery, green pepper, and garlic.  Stir around until the vegetables become softened.  Pour in your stocks, crushed tomatoes, and stir in your bay leaf, thyme, and seasoning.  Bring to a simmer.  Dice up your chicken and sausage and toss back into the pot.  Simmer on low for about 1 hour.  Before serving toss in your fresh shrimp and simmer for about 5-7 minutes until shrimp are cooked.  Serve around a nice bowl of white rice. Hope you enjoy this fantastic sample of New Orleans cuisine. 

Panna Cotta With Blackberry Sauce

Panna Cotta with Blackberry Sauce

 

     A traditional Italian dessert that is not too sweet or too heavy is Panna Cotta.  I had this theory that if you make plain Panna Cotta and add some sweetened cereal that the combination could taste just like a bowl of that specific cereal. The local grocery was having a sale on fresh blackberries, so what better thing to make than a blackberry sauce to pour over the homemade Panna Cotta.  The flavors complimented each other.  The creaminess of the custard, the fruit flavors of the berries, and the sweetened crunch from the cereal all came together in a fantastic spoonful of delight. The dessert was quick and easy to make in no time.  I borrowed a simple recipe for the Panna Cotta off line.  Panna Cotta with Blackberry Sauce. 

Ingredients:

• 3 cups half and half
• 1-cup heavy cream
• 1/2-cup sugar
• 2 vanilla extract
• 6 tbs Ice water
• 2 packets gelatin
• Sweetened corn cereal

     In a medium saucepan over medium high heat combine the half and half, cream, and sugar and gently cook until all the sugar has dissolved and the mixture is fairly warm.  Do not boil.  Remove from heat and stir in the vanilla extract. Meanwhile in a medium bowl combine the water and gelatin.  Pour in and mix the cream mixture into the gelatin mixture.  Pour into individual ramekins or small bowls and chill overnight.  Serve with your choice of berry sauce.  I combined mine with a fresh blackberry sauce. 

     I took a small bunch of fresh blackberries and combined them with 3/4 cup of sugar and heated on the stove until the berries began to break down.  Added in a tbs of lemon juice and viola, a nice berry sauce to pour over and serve with the panna cotta.  Top with some crumbled sweetened corn cereal and you have yourself and interesting twist on a traditional Italian dessert.  Serves 8 in small ramekins.