Tuesday, October 7, 2014

Fluffy Baked Eggs and Bacon

I have never been to the Rocking Horse Manor B&B in Lexington, KY but found their recipe many years ago on the internet. It sounded good then and tastes even better. Think of a crustless quiche but the Bisquick gives it some lightness.
Believe it or not, center cut pork bacon and turkey bacon have very similar stats -- 30 - 35 calories and about 2.5g fat per slice

Fluffy Baked Eggs and Bacon
adapted from the Rocking Horse Manor Bed & Breakfast in Louisville, Kentucky

8 sliced of center cut bacon or turkey bacon, chopped
1/2 cup chopped onion
1/2 cup Bisquick baking mix
3 Eggs, beaten
1 1/4 cups reduced fat milk
1/4 tsp. salt
1/8 tsp.pepper
1/2 cup shredded cheddar cheese

Preheat the oven to 375F.Coat a deep dish pie pan with cooking spray. Cook the bacon in a skillet until it is almost crisp then add the onions. Continue cooking until the bacon is crisp. Drain well then spread  the mixture on the bottom of the pie plate.
In a mixing bowl combine the  Bisquick, eggs, milk, salt and pepper and whisk until smooth.
Slowly pour egg mixture over bacon; top with the cheese.
Bake uncovered, until knife inserted in center comes out clean, about 35 minutes.

Sunday, October 5, 2014

Malfatti ---- Italian dumplings

Swiss Chard Malfatti with Sage Brown Butter
adapted from Bon Appetit December 2012

1 lb. Swiss chard leaves, center ribs and stems removed
1 tsp. kosher salt

2 Tbsp. unsalted butter,melted
1/2 cup + 2 Tbsp. ricotta cheese
2 large egg yolks
1/2 large egg
2 Tbsp. flour plus more for flouring
12 sage leaves, thinly sliced
Freshly ground black pepper
Grated Parmesan
Fill a large bowl with ice water. Cook chard in a large pot of boiling salted water until tender but still bright green, about 4 minutes. Using tongs, transfer to ice water; let sit until cold. Reserve cooking liquid.
Squeeze chard dry. A double layer of cheesecloth can be used as the hcard will stain a kitchen towel. I tend to have a couple of old towels hanging around so I do not have to spend the money on the cheesecloth. Wring tightly.
Pulse the chard in a food processor until minced, about 30 seconds. Wring out the chard again to remove any remaining liquid.
Transfer chard to the bowl of a stand mixer. Add the melted butter, ricotta, egg yolks, egg, 2 Tbsp.  flour, and 1 teaspoons salt to chard. Mixt until a dough forms, 1-2 minutes.
Cook 1 golf ball-size sample portion of dough in boiling salted water for about 5 minutes (to check for texture and seasoning). Taste sample; adjust seasoning if needed. If sample falls apart in the water, mix 1/2 more egg  and 1/2 - 1 tablespoons flour into dough until it holds together.
Lightly flour a rimmed baking sheet. Scoop out heaping a tablespoon of dough; dust with flour and roll between your palms to form an oval-shaped malfatti; place on sheet. Repeat with remaining dough to form about 12  malfatti.
Bring the reserved chard water to a boil. Cook the malfatti until cooked through, 6-8 minutes per Drain and transfer to a plate; tent with foil to keep warm.
Meanwhile, heat remaining 1/4 cup butter in a large skillet over medium heat. Add sage and cook until butter foams and begins to turn brown and sage becomes crispy, about 30 seconds. Season sage brown butter with salt and pepper. Serve malfatti topped with sage brown butter and Parmesan.

Cabernet Sauvignon Braised Beef Short Ribs

Here is an unusual way to determine what to make for dinner. I had half of a carton of beef stock left over in the refrigerator. So I searched through my electronic recipe collection for recipes that required beef stock. Lo and behold I found something. I just had to defrost the ribs from the freezer.

Cabernet Sauvignon Braised Beef Short Ribs
adapted from Bon Appetit October 2011
3 lbs. bone-in beef short ribs
Kosher salt and freshly ground black pepper
1 1/2 Tbsp. olive oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
1 celery stalks, chopped
1 1/3 Tbsp. flour
3/4 Tbsp. tomato paste
2 cups Cabernet Sauvignon
1 Tbsp. dried parsley
1 Tbsp. dried thyme
1 1/2 tsp. dried oregano
2/3 tsp. dried rosemary
1 dried bay leaves
1/2 head of garlic, halved crosswise
2 1/2 cups beef stock
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large ovenproof pot. Working in batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 1 1/2 Tbsp.. drippings from pot.
Add onions, carrots, and celery to pot and cook until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve ribs topped with sauce.

Caprese Salad with Carrot Top Pistou

Pistou is pesto without the nuts.
I love caprese salad. The sliced tomatoes and mozzarella topped with pesto is just such a yummy combination. This week in the farm share I got these beautiful carrots with the feathery tops still attached so I started googling to see what I could do with the tops. What I would was a delicious pesto which brought the caprese salad I was making for a party to a whole new level.

Carrot Top Pistou
adapted from http://livinthecrunchylife.blogspot.com/2014/02/carrot-top-pesto-roasted-carrots.html
2 cups carrot tops
1 cup basil leaves, loosely packed
2 garlic cloves
1 Tbsp. lemon juice
pinch of
6 Tbsps. extra virgin olive oil (I use 6)
1/4 cup parmesan cheese

Add carrot tops to bowl of a food processor and pulse briefly. Add basil, garlic, salt, lemon juice and cheese. Process until finely chopped. Add olive oil slowly through the feed tube until smooth, adding more oil to preference. Adjust flavors as needed.

Friday, August 22, 2014

Savory Green Beans

I love green beans. Just give be a bowl with some butter salt and pepper and I am good to go. But I am trying to get away from the fat and calories so I am playing with some different ways to enhance flavor.
To get a rich beef stock or broth many recipes will tell you to use twice as much beef bouillon cubes or crystals to water or to reduce canned stock. I think this methods gets too salty. I like to use Penzey's Beef Soup Base (1 tsp. to 1/2 cup). It creates a very rich flavorful broth without all the salt.

Savory Green Beans
1/2 cup rich beef broth or stock
2 Tbsp. chopped green pepper
1 Tbsp. chopped shallot
1 tsp.dill seed

1/2 tsp. dill weed
Steamed green beans

Combine all ingredients except the green beans in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until the favors meld. Add the beans. Cover and simmer until heated through.

Ginger BBQ Sauce

This year as part of the farm share we are getting a half gallon of organic apple juice from Oyler's Farm. As Thursday approaches we try to use up the end of last week's juice. This BBQ sauce was very tasty. I do not like sweet and sticky sauces. This has just a hint of sweetness and the spicy tang that I like. We cooked country style boneless ribs on the grill and glazed with the sauce just before they were done.

Ginger BBQ Sauce
adapted from Food Network Magazine June 2012
1 tsp. olive oil
1/2 large onion, diced
1 cloves garlic, chopped
3/4 tsp. ground ginger
1/4 tsp. red pepper flakes
1/2 cup ketchup
1/4 cup apple juice
1 1/2 Tbsp. oyster sauce
1 Tbsp. apple cider vinegar
1/4 tsp. mustard powder
Salt and freshly ground pepper

Cook the onion, garlic and red pepper flakes in the oil until soft. Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and dash of salt. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool. Puree in a blender until smooth.

Thursday, August 21, 2014

Shawarma Spiced Chicken with Green Beans and Yellow Squash Roll Ups

According to Wikipedia Shawarma " is a Levantine[1][2] meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a sandwich or wrap made with shawarma meat. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber."
This recipe uses similar spices along with my farm share bounty of summer squash and green beans

Chicken Shawarma with Green Beans and Summer Squash
1/2 lb. yellow squash, sliced 1/4 inch thick
1/4 pound green beans
1/4 cup + 1 Tbsp. olive oil
Kosher salt

Freshly ground black pepper
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
5 skinless, boneless chicken thighs
2 garlic scapes, minced
1 cup plain low-fat Greek yogurt
Flour tortillas
1/2 small red onion, thinly sliced
Preheat the oven to 425°. In a bowl, toss the yellow squash and green beans with 1 tablespoons of the olive oil and season with salt and freshly ground pepper; spread on a baking sheet. In the same bowl, combine the allspice, black pepper, white pepper, cinnamon, cumin and coriander with the remaining olive oil. Rub the spice paste all over the chicken. Arrange the chicken on another baking sheet.
Roast the chicken on the lower rack and the vegetables on the upper rack of the oven for 15 minutes. The vegetables will be tender and the chicken nearly cooked through. Remove the vegetables. Turn on the broiler and broil the chicken on the upper rack, turning once, until crisp and browned, 10 minutes; cut into strips.
While the chicken cooks heat the remaining 1/4 cup of olive oil in a small skillet. Add the garlic scapes and cook  until lightly browned and fragrant. Remove from the heat and whisk in the yogurt and lemon juice; season with salt.
Brush each tortilla with about 1 1/2 teaspoons of the yogurt sauce. Add the chicken, roasted vegetables and red onion then roll into tight cylinders.
Heat a griddle over moderately high heat. Cook the rolls seam side down until golden and crisp, about 2 minutes. Turn and toast the other side. Cut each in half and serve with the remaining yogurt sauce.