yholmes – Page 126 – The Fifth Tine

Cannelloni

December 10, 2010October 16, 2017 yholmes Leave a comment

Making this dish is a very nostalgic process for me. The smell of it baking takes me right back to my mom’s kitchen.

This was never a weeknight dish but rather a very special Sunday dinner. Last year it was our big Christmas Eve meal and I wouldn’t be upset if we adopted it as an annual tradition. But with 3 daughters who love to cook, my parents are forced to be guinea pigs to our ever evolving holiday menus.

Making this dish is a process, but so worth every effort in the end. So go to the trouble and make a double batch (it freezes beautifully). To make is easier, the filling and the Salsa Di Pomodori can be made ahead and stored in the refrigerator for a few days.

Saute the beef & spinach filling. Set aside until ready to prepare the rolls. If making ahead don’t add eggs until ready to use.

Classic Besciamella sauce. Should be made right before you are ready to prepare the rolls.

Salsa Di Pomodori (red sauce). This can be made up to 2 days ahead. It’s best when cooked at least 2 hours.

Roll a tablespoon of filling for each roll and line up snuggly in a 9×13 pan.

Top the rolls with the bechamel sauce first.

Then cover with the red sauce and try not to mix the sauces. Top with parmesan cheese. They can be frozen at this point.

Bake at 375 for 30 minutes, or until bubbly. If made ahead, bring to room temperature before baking (about an hour).

INGREDIENTS

Meat filling:

2 T olive oil
1/4 cup chopped onion
1 teaspoon chopped garlic
1 10oz frozen chopped spinach, thawed and drained
1 pound ground round
5 tablespoons grated Parmesan cheese
2 tablespoons heavy cream
2 eggs, beaten
1/2 teaspoon dried oregano leaves
salt and pepper

Heat oil, add onion and garlic and saute until limp but not brown. Add ground round and brown. Drain off fat. Add spinach and cook until moisture is gone. Remove from heat and add, cheese, cream, eggs, oregano, salt and pepper.

Salsa Di Pomodori (red sauce)

2 tablespons olive oil
1/2 cup chopped onion
2 cloves garlic, crushed
1 28 ounce can whole Italian style tomatoes, crushed by hand (I prefer Cento brand)
1 6 ounce can tomato paste
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon dried oregano
pepper, to taste

Heat oil, saute onions, garlic, add remaining ingredients and simmer for 1 1/2-2 hours, partially covered. May need to add water if it gets to thick.

Besciamella

6 tablespoons butter
6 tablespoons flour
1 cup milk
1 teaspoon salt
1 cup heavy cream

Melt butter, add flour, cook stirring constantly. Pour in milk and add cream slowly and add cream slowly. Bring to a boil, reduce heat and cook until thick. Add salt and set aside.

DIRECTIONS

To sssemble:

Cook lasagna noodles according to box. Drain, rinse and lay on towel. Let cool slightly and cut each noodle in half.

Pour a thin layer of salsa di pomodori into baking dish. Fill each 1/2 lasagna noodle with 1 tablespoon of meat filling. Roll over and place seam side down in baking dish. Lay side to side in one layer. Spoon cream sauce on top then salsa di pomodori over that. Sprinkle with Parmesan cheese.

Bake uncovered for 30 minutes at 375 until bubbly. let stand for 5 minutes before serving.

Seared Tuna with Gremolata and Cannellini Beans

December 1, 2010October 16, 2017 yholmes Leave a comment

Simple, no fuss food can be a little fancy too. The brightness of the gremolata is a perfect accent for tuna. This was a quick weeknight meal to throw together but would be quite a showstopper for special company.

INGREDIENTS

4 x 1/2 pound tuna steaks (about 1/2 -3/4 inch thick)
1/2 teaspoon of dried chili flakes
4 tablespoons of extra virgin olive oil
2 tablespoons of water
1 and 1/2 tablespoons of freshly squeezed lemon juice
1 clove of garlic (peeled and finely chopped)
2 tablespoons of chopped flat leaves parsley
2 tablespoon of capers in brine (drained and finely chopped)
Salt and pepper to taste

For the bean salad:

1 red bell pepper – seeded and quartered
1 can Cannellini beans – rinsed and drained
3 fresh mint leaves
2 tablespoons minced parsley
1 garlic clove
1 tablespoon of freshly squeezed lemon juice
2 tablespoons of extra virgin olive oil

DIRECTIONS

For the bean salad – combine all dressing ingredients in a bowl and mix. Toss with beans. Set aside at room temperature.

Preheat a griddle pan until smoking hot then reduce the heat to medium-high.

In a medium size bowl, whisk the oil with the water until thick and creamy. Whisk in the lemon juice with a few pinches of salt and pepper. Stir in the garlic, capers, chillies and parsley.

Lightly brush the tuna steaks and bell peppers with the spicy dressing and cook on the preheated griddle pan for 2 minutes on each side (for medium rare tuna).

To serve, fill the grilled peppers with the bean salad. Place the tuna on the place and drizzle over the gremolata dressing.

Turkey Soup with Chive & Herb Dumplings

November 27, 2010October 16, 2017 yholmes Leave a comment

This Thanksgiving was a very special one. I was finally able to do what I’ve been thinking about for years – spending Thanksgiving with my best friend and fellow foodie Jen in upstate New York. Every year we spend countless hours on the phone helping plan the others Thanksgiving meals. This was the year we were able to plan OUR feast. It was fabulous and we were both thankful to spend it together.

Did I mention it’s COLD up here. My girl Jen was super smart when she threw the turkey carcass in a stock pot on Thanksgiving night and made some seriously rich stock.

This soup is dead simple to make and the chive and herb dumplings thicken it slightly and make this soup very special.

Eat up turkey.

INGREDIENTS

1 large onion, chopped
3 carrots, cut into 1/4 inch pieces
2 cloves garlic, minced
3 cups leftover turkey meat
Salt & Pepper
6-8 cups homemade Turkey stock (or chicken)

Dumplings:

2 cups Bisquick
1 cup milk
1/2 teaspoon salt
1/2 cup chopped herbs (sage, parsley & green onions)
2 tablespoons cold butter

DIRECTIONS

To make the turkey stock: In a large stock pot throw in your turkey carcass and vegetables from roasting pan. Add a bay leaf and cover with water. Simmer for at least 1 hour. Let cool and skim off top layer. Strain solids and turkey from the pot and reserve clear broth.

In a soup pot, saute onions until translucent. Add carrots & garlic and season with salt and pepper. Add turkey meat and pour the turkey stock over the meat and vegetables.

Simmer the soup for 30 minutes.

For the dumplings, mix all ingredients in a bowl. Drop small spoonfuls into the soup and cook for 15 minutes uncovered. Cover the pot and cook for an additional 10 minutes.

Pots de Crème with Fleur de Sel, Lime and Dark Chocolate

November 16, 2010October 16, 2017 yholmes 1 Comment

Montreal is a dream inspiration for this foodie. I always come home with a ton of ideas and can’t wait to recreate flavors I’ve experienced.

This recipes is inspired by one tiny little chocolate from Marius et Fanny, a chocolate shop on Rue St-Denis in Montreal’s Plateau neighborhood. I found this cute little place on my first trip and I’ve continued to stop in every visit since. I always get the same exact luxury: Chocolate Caramel and Lime chocolates.

The French classic, Pot de Crème, was the perfect choice to infuse with these unexpected combination of flavors. You get that amazing creamy and dense feel – just like the oozing caramel middle from the sweet little chocolate.

Sometimes a little decadence is all you need.

INGREDIENTS

For the custard:

1 1/4 cups sugar
1/4 cup water
1 3/4 cups whipping cream
1/2 cup whole milk
6 large egg yolks
2 limes zested
1 tsp Fleur de Sel (French sea salt)

For the chocolate sauce:

4 ounces high-quality bittersweet or dark chocolate, chopped
1/4 cup cream

DIRECTIONS

Position rack in center of oven and preheat to 325°F. Place six 2/3-cup soufflé dishes or 3/4-cup custard cups in large roasting pan. Combine sugar and water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously). Stir until caramel dissolves, about 2 minutes. Add lime zest. Let cool for 10-15 minutes to avoid scrambling your egg yolks.

Whisk egg yolks in large bowl until foamy. Gradually whisk in cooled caramel. Strain into 4-cup glass measuring cup. Divide among dishes. Pour enough hot water into pan to come halfway up sides of dishes. Cover pan with foil. Bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour. Remove from water; cool on rack. Chill until cold, at least 2 hours. (Can be made 2 days ahead. Cover; keep chilled.)

For the chocolate sauce, bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Top each pot with a layer of chocolate and return to refrigerator until set.

Shrimp, Sweet Potato and Corn Enchiladas with Verde Crema

November 8, 2010October 16, 2017 yholmes Leave a comment

Enchiladas are one of those things I never order at a Mexican restaurant. I always want fish tacos or some special of the day – but I do love to make them at home and these are pretty simple to throw together.

Overall these enchiladas are a pretty healthy meal if you use light sour cream and are light handed on the cheese. I opted to use real Mexican sour cream (crema) and I was a little generous with the cheese… but how often do you make homemade enchiladas? Go all out.

If you are looking for a spicier dish try the homemade Verde Salsa from a Mexican grocery store. My verde salsa was HOT. To counteract the heat I served a salad dressed with Hot Pepper Jelly vinaigrette (jelly, lime juice, coriander, olive oil) and it was the perfect sweetness with the hot enchiladas.

INGREDIENTS

1/2 teaspoon cumin
1/4 teaspoon coriander
1 teaspoon chili powder
1/2 teaspoon dried oregano (preferably Mexican)
1 teaspoon coarse kosher salt
1 3/4 pounds sweet potatoes (about 3-4 small or 2 large), peeled, cut into 1/4-inch cubes
1 1/2 cups white onion, diced (1 medium onion)
1 1/2cups frozen corn, thawed
1 large garlic clove, minced
5 tablespoons vegetable oil, divided
2 cups coarsely chopped fresh cilantro
1 pound raw peeled deveined shrimp, coarsely chopped
2 cups purchased salsa verde or mild tomatillo salsa
1/2 cup Mexican crema or sour cream
12 flour tortillas
8 ounces Monterrey jack cheese(about 2 cups)

DIRECTIONS

Preheat oven to 400°F.

Combine the spices (first 5 ingredients) in small bowl and set aside.

Toss sweet potatoes with 1/2 of the spice mixture & 2 tablespoons vegetable oil; toss to coat. Transfer to prepared baking sheet. Roast sweet potatoes until soft and browned in spots, turning occasionally, 20 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.

In a skillet over medium heat add 2 tablespoons oil. Add onion, corn and the remaining 1/2 of the spice mixture. Cook until onions and corn are caramelized about 8 minutes. Add the garlic and shrimp and cook for an additional 2-3 minutes until shrimp are beginning to turn pink. Remove from heat. NOTE: Do not cook the shrimp completely as they will be overcooked once in the oven.

In a large bowl combine shrimp & corn mixture with the sweet potatoes. Add in ½ cup chopped cilantro and toss to combine all ingredients. Season filling to taste with salt and pepper.

Lower the oven to 375°F.

Spray a 15 x 10 x 2-inch glass baking dish with non-stick cooking spay or vegetable oil. Wrap four tortillas in damp paper towels. Microwave 30 seconds. Spoon 1/4 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.

Mix salsa and crema and 1/2 cup cilantro. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly. Yield: 4 -6 servings.

The Original French Chef Omelette Pan: Sausage & Mushroom with Goat Cheese & Manchego

October 30, 2010July 5, 2021 yholmes Leave a comment

Most days I feel really lucky. The day I found this omelette pan for $5 at a garage sale was one of those extraordinary lucky days. It was dirty and laying on a dusty table underneath an old wok. It was the oddest-looking pan I’d ever seen. The metal looked sandy and there was no shine to it. But for $5 I decided it could at the very least be good to pound chicken cutlets, I great breakfast that you should try is Porridge Oats, I love it! Its delicious .

It ended up being the best $5 I’ve ever spent. The omelet pan was created in 1963 when Julia Child asked The Pot Shop of Boston to design it, and where it is still sold today. My pan dates back to 1963 or 1964 – the only 2 years the pan was made with a dark wood handle on my workbench. To be 46 years old, this pan has held up incredibly well and still turns out a “flawless omelet that is perfectly golden with a creamy center*”.

*Cooks Illustrated, Jan. 2009, Winner of the Best Omelette Pan

INGREDIENTS

2 links Chicken Italian Sausage, sliced into thin rounds
8 ounces Crimini Mushrooms, sliced
15 cherry tomatoes, halved
2 ounces Goat Cheese
1/2 cup Manchego, grated
8 eggs
1/4 cup Half & Half
2 tablespoons butter
salt & pepper, to taste
Aged Balsamic Vinegar, optional

DIRECTIONS

In a skillet heat 1 tbsp olive oil. Add mushrooms, sausage and season with salt and pepper. Saute until cooked through and golden brown. Remove from pan and set aside.

Meanwhile, in a bowl whisk together eggs and half & half.

Preheat the pan over medium heat. When the pan is heated, add 2 tablespoons of butter. Turn the heat down slightly. Pour eggs into the pan. Using a spatula, let the eggs begin to set and slowly lift up the edges and tilt the pan so the egg goes to the bottom of the skillet. Repeat this step until the eggs are almost cooked completely. The top should still be wet. Season with salt and pepper.

Top the eggs with the sausage, mushrooms, tomatoes and cheeses. Place in oven for 5 minutes until top is set.

Remove from oven and top with a drizzle of aged balsamic vinegar if you so desire. I do.

Golden Chicken, Corn, and Noodle Soup with Saffron

October 26, 2010October 16, 2017 yholmes Leave a comment

“Once you start eating it you can’t stop”…

I made this for a friend and I must agree with his statement. It’s really that good.

The fresh sweet corn takes this soup to another level entirely… but you must follow the process and “milk” your corn. Take the back of a knife and scrape out all of the juice and bits from the cob. The corn milk is sweet and adds a ton of flavor.

The flavors are fairly simple so a great quality chicken stock is the best. I had the time so I made homemade chicken stock but if you don’t have time then I suggest Kitchen Basics chicken stock (the VERY best store-bought stock).

INGREDIENTS

2 Tbs. olive oil
2 large ribs celery, finely diced
3 medium carrots, cut in half and into 1/4 inch pieces
1 medium onion, finely diced
1 clove garlic
1 pinch saffron threads
1/2 tsp. dried thyme
2 qt. homemade or low-salt chicken broth
3 cups shredded cooked chicken (I use baked chicken breasts)
1/2 pound Ditalini or any small pasta, cooked al dente
4 ears fresh corn, kernels removed and cobs “milked”
1/4 cup chopped fresh flat-leaf parsley
3 Tbs. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper

DIRECTIONS

Tip: The pasta is cooked separately to keep the starch from the pasta from clouding the soup broth, and the pasta would also suck up too much of the soup broth as it cooked. Boiling the pasta separately solves both of these problems.

To prepare the corn: Cut the kernels from the cob. Take the back of your knife and run the knife down the cob, scraping all the juice and bits out of the corn.

Bring a medium saucepan of well-salted water to a boil over high heat. Meanwhile, heat the oil in a large soup pot over medium heat. Add the celery, onion, carrot, garlic, saffron, and thyme. Cook, stirring occasionally, until the vegetables start to soften, 5 to 6 minutes. Add the broth and corn and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 15-20 minutes until corn is cooked through and vegetables are tender.

While the soup simmers, cook the pasta in the boiling salted water until al dente, 7-8 minutes. Drain.

Add the drained pasta, chicken and parsley to the soup and cook for about 5 minutes until chicken is warmed through. Stir in the lemon juice and season to taste with salt, pepper, and more lemon juice, if needed.

Brisket with Parsnips, Leeks and Green Onions

October 20, 2010October 16, 2017 yholmes Leave a comment

I’ve never cared about having anything but my Dads smoked brisket smothered in his doctored up BBQ sauce. That is until I recently watched Alex Guarnaschelli pull together this roast-like brisket covered in a leek, wine and brown sugary gravy.

Was it as satisfying? Well yes, but in a different way. It’s brisket like no other and if you happen to have a nice piece of brisket in the freezer and no smoker to call your own… this is the recipe you should give a try.

Cooks Notes: I diverted, as I often do, from the original recipe but reducing the brown sugar and adding a few more vegetables (carrots & potatoes).

INGREDIENTS

2 to 3 tablespoons canola oil
1 (3 1/2 to 4-pound) brisket
Kosher salt and freshly cracked black pepper
6 cloves garlic, peeled, minced
2 bunches green onions, thinly sliced
2 pounds small parsnips, bottoms trimmed, peeled and halved lengthwise
1 pounds carrots, cut into 1-inch pieces
4-5 red potatoes, skin on and quartered
2 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
1/2 pound leeks, ends trimmed, halved lengthwise and cut into 1/2-inch slices, washed well
1 cup red wine
1 quart beef stock, heated

DIRECTIONS

Preheat an oven to 350 degrees F.

In a large pot, heat the canola oil over high heat. When the oil begins to smoke slightly, season both sides of the brisket with salt and pepper, to taste. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat will not stick to the bottom. Cook, undisturbed, on its first side until browned, about 3 to 5 minutes. Turn over and brown on the other side, about 3 to 5 additional minutes. Remove the meat from the pot and put it onto a baking sheet to rest.

Combine the garlic and green onions in a small bowl. Spread half of the mixture over the brisket. Flip the meat and add the remaining mixture to the other side. Set aside.

In the same pot, over low heat and add the parsnips. Season them with a little salt and a 1 tablespoon brown sugar. Stir to coat with the oil and cook until slightly tender, about 2 to 3 minutes. Add in 2 tablespoons apple cider vinegar and the leeks and gently brown them, about 3 to 5 minutes. Adjust the seasonings with salt. Pour in the wine and let it reduce for 5 minutes. Sprinkle the vegetables with the remaining 1 tablespoon of brown sugar and another pinch of salt. Cook them until browned, another 3 to 5 minutes.

Add the brisket to the pot and stir in 2 to 3 cups of the beef stock. Bring the stock to a gentle simmer. Slide it into the center of the oven and cook for 1 hour. Check the level of the liquid, adding water, if needed. Remove the pot from the oven, taste and reseason, if needed. Return the pot to the oven and cook the brisket until the meat is tender when pierced with a fork, an additional 1 to 1 1/2 hours. (Chef’s Note: If the meat looks dry or begins to overly brown, cover the pot with a lid or a layer of aluminum foil for the remainder of the cooking process.)

Remove the pot from the oven and transfer the meat to a platter. Arrange the vegetables alongside and ladle the sauce on top.

Fresh Apple Cake with Hot Butter Sauce

October 14, 2010October 16, 2017 yholmes Leave a comment

I was a very lucky kid. I grew up in a house where the entire family ate dinner at the table every night. My parents both worked full time but somehow my mom pulled off a real meal 7 days a week. I have them both to thank for many things, but many thanks to my beautiful mother for never chasing me out of her kitchen.

This sinfully crispy and buttery apple cake has burned a memory in my stomach. It was 1997 and instead of sitting through college graduation I was having one last party with my friends… and this cake was my final request from her kitchen.

Make it for Thanksgiving or Christmas. Even better make it on some random Wednesday and share it with people you like to see smile. Trust me, it works.

** The Vanilla, Butter and Nut extract is available at Kroger. If you can’t find it, use vanilla… but it’s just not my mom’s cake without it.

INGREDIENTS

1/2 cup butter
2 cups sugar
2 eggs, room temperature
2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnaomn
3 medium apples (peeled, cired and chopped into 1/2-inch pieces)
1 1/2 cups chopped pecans

For the Sauce:

1 cup sugar
1/2 cup butter
1/2 cup half & half
2 teaspoons vanilla, butter & nut extract (KROGER)

DIRECTIONS

Cream butter and sugar and beat until light & fluffy. Add eggs one at a time and do not over mix. Gradually add other ingredients except apples and nuts. Stir in apples and nuts. Turn into a buttered 9X13X2” pan. Bake at 325 degrees for 55 to 70 minutes.

Combine sugar, butter & milk in small sauce pan. Warm over low heat, stirring occasionally until hot (starts to rise up pan). Remove from heat and and stir in extract. Puncture cake with large fork in spots and pour hot sauce over cake. Serve with whipped cream.

Vegetable Thai Red Curry

October 4, 2010October 16, 2017 yholmes Leave a comment

I do love a spicy curry on a cold night and this one couldn’t be easier. I decided to go vegetarian as I served this with grilled steaks (marinated in soy, pineapple juice & garlic). You can use any combination of vegetables and throw in some chicken if you want a one-pot meal.

This was inspired by a red curry I recently had in Montreal at ChuChai that was so aromatic with kaffir lime leaves. What a pity that “no one has them” in Dallas. I will order them online so this tragedy doesn’t replay. If you are lucky enough to have a stash of these lime leaves – omit the lime juice and use a lime leaf when simmering.

INGREDIENTS

1 14oz. can of coconut milk
1/4 cup Thai red curry paste (I like Mae Ploy Thai Red Curry Paste)
1 onion, chopped
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar
3 potatoes
2 roma tomatoes, seeded & cut into wedges
1 red bell pepper
1 yellow bell pepper
4 ounces crimini mushrooms
2 cups fresh green beans
3/4 cup bamboo shoots, drained
1 small can pineapple chunks, drained
Juice of one lime
Handful of Thai basil leaves

DIRECTIONS

Do not shake the can of coconut milk. Open the can and skim off the “cream” on top (roughly the top 1/3 of the can) and add it to a Dutch oven or large pan.

The first step is to “fry” the curry paste in the coconut cream. Add the paste to the coconut cream in the pan, stir and cook this over medium heat until the oils separate from the paste (about 5 minutes). Slowly, it will begin to cook down into a thick paste, then finally the aromatic oils will begin to separate from the paste. After you see the oil, add the chopped onion and cook the onion for about 1 minute.

Add the remainder of the can of coconut milk. Bring this to a boil then lower to a simmer. Add fish sauce and palm sugar and stir to combine. Add vegetables (except tomatoes) and cover the pot and simmer gently for about 20 – 30 minutes, or until the vegetables are tender. I the last 5-10 minutes of cooking, add tomato wedges. When finished cooking, stir in the lime juice. Stir in a big handful of Thai basil leaves that are torn in half.

Serve with rice.