A month ago, Melissa (Smells Like Brownies) asked for my help coming up with toppings for these gorgeous beet, quinoa, and black bean burgers. How could I refuse?! Before I tell you what we decided on, let me tell you about the burgers themselves.
The are firm, full of flavor, have great texture, and are a little bit smoky. Everyone always says this, but they do taste very meaty. I swear.
Veggie burgers rely on many ingredients to make a good product. They can be notoriously mushy and fall apart. This recipe seems to hit all the right notes to make a great burger. Mushrooms, onions, and beets give moisture and flavor; quinoa gives texture; and black beans and ground nuts hold it all together.
This year for Valentine's Day we decided to stay in, and we both agreed that I should make Beef Wellington - a very special occasion dish of filet mignon and mushrooms wrapped in puff pastry. You can find many recipes out there for this dish, but mine has some secret weapons to keep the puff pastry from getting soggy, the beef from getting overcooked (look at how nice and pink it is, even after 20 minutes in the oven), and to add extra flavor. It is not difficult, but it is time consuming with many steps - which is why it is a special occasion dish (plus it's soooooooo rich). So read on!
First up, sear the filet. (I made 4 servings because it would use a whole package of puff pasty - I have never had good luck with refreezing it.) You want to get a nice sear on all sides, including around the edges, but don't cook the steak all the way. Remove the filets to a plate and allow to cool a bit, then cover and transfer to the refrigerator to chill for at least 30 minutes. This step is what will keep the beef from overcooking in the oven.
For this month's Secret Recipe Club, I was assigned Oh! You Cook! (Which is such a cute name.) In addition to writing the blog, Dena has also authored The Everything Kosher Slow Cooker Cookbook - how cool is that?! As you can imagine, her recipes are kosher, but that doesn't mean that you have to be in order to enjoy them!
I was, of course, very interested in the Challah Bread Pudding, and a couple of other desserts including Blueberry Pudding Pie, Raspberry Custard Pie, and Almond Rice Pudding. But I really wanted to make something savory. I loved that she had several recipes that used pomegranate molasses, and ingredient that I love and am always looking for uses for. And the Picadillo Meat Loaf and Honey Mustard Chicken looked very weeknight friendly.
But in the end, I chose the Orecchiette with Veal, Capers, and White Wine. It looked so good (and easy) that I couldn't pass it up.
Start by sauteing onion and garlic, browning the veal, then adding the white wine and allowing it to cook out.
Are you looking for a new side for your Thanksgiving dinner? Maybe something a little more grownup and sophisticated? This gratin with sweet potato, chard, Gruyere, fresh herbs, and lots of garlic may be perfect for you. You could certainly make it for a non-holiday dinner as well, though it does take quite a bit of time with pre-cooking, layering, and baking. Luckily, I was with my dear friend Melissa (Smells Like Brownies), who helped with the prep-work.
Start with a big sweet potato (or two smaller ones) and a whole lot of chard (seriously - a lot)
Peel the sweet potato and slice thinly, then set aside.
Remove the stems from the chard, chop, and place in a big pot with some onion that has been sauteing in butter. Look at those colors! Season with salt, pepper, and nutmeg; and cook until soft.
Earlier in the month, I helped Melissa of Smells Like Brownies with her Secret Recipe Club recipe - Prosecco Poached Salmon. (My October SRC post is here.) It was so delicate, creamy, and yummy that I wanted to make sure to share it with my readers as well!
First, make sure that you are using good quality salmon. I refuse to eat farmed Atlantic salmon, and wild caught Alaskan can be expensive. So I usually opt for the farmed Norwegian or Icelandic, which never fails to be thick and fatty - yum.
First you will cook shallots in butter, then add Prosecco and thyme to make a poaching broth. Then, you will carefully place the salmon into the broth and spoon hot liquid over the top until cooked to your liking (Melissa and I both prefer medium).
I really want to tell you guys about this delightful sardine butter that I made with lemon and fresh herbs, but first I need to tell you how I happened to acquire some sardines. (Also -check out my delicious Seeded Peasant Bread in the photo, there.)
I recently signed up for a subscription service called Try The World, which sends me a box of international goodies every other month. The boxes are themed, so that everything in each comes from one country - my first box was Marrakesh (Morocco).
Lemme walk you through what it is like to get one of these boxes in the mail. You open up the cardboard cube, and inside is an adorable print and your beautiful box.
Following on the heels of last week's post on whipped sweet potatoes with all the best things (bourbon, bacon, brown butter, sage), I am keeping my promise to share a complimentary chicken recipe. This sticky glazed chicken with bourbon, maple, and thyme is easy, delicious, and perfect with the sweet potatoes.
Simply sear bone-in chicken breasts in a large skillet (I used a dutch oven), then add a mixture of chicken stock, maple syrup, and bourbon along with some thyme sprigs. Allow to cook down until the mixture is syrupy and the chicken is fully cooked. That's it - done! It's really so easy. The sticky glaze is super yummy and the bones keep the chicken from drying out. You could easily substitute bone-in pork chops, as well.
Maple Bourbon Glazed Chicken
adapted from Food Network
1 tbsp olive oil
4 (6-oz) bone-in chicken breasts, skin removed
Salt and fresh ground black pepper
1 cup chicken stock
2 tbsp maple syrup
2 tbsp bourbon
4 sprigs thyme
Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally all over with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.
Melissa and I are back at it! This time it is with a super delicious, and seasonally appropriate, roasted vegetable pot pie that is super comforting and filling. I think even meat eaters will love it - seriously! If you think about it, there isn't that much chicken in a regular pot pie, and it is in tiny cubes that sort of blend in with everything else. So who's gonna miss it? Not me! Especially not when you top it with a killer rosemary and black pepper crust. I'm not kidding, you guys, this crust is awesome. I want to use it for all kinds of savory tart type things. This recipe is labor intensive, so give yourself time. Or make it with a buddy!
So, first step - make the dough for the crust. This involves flour, butter, buttermilk, egg yolks, and (most importantly) rosemary and black pepper. Crack that black pepper yourself, you want the flavor and the unevenly sized bits. The crust is what makes this dish special, so don't skip it!
Next, cut up those veggies! So, so many veggies. We made a lot of editorial choices with this recipe - eliminate pumpkin (who needs it when there is also butternut squash?), boost the brussels, etc... Afterwards we realized (per Melissa's husband) that replacing the carrots with parsnips would have added a nice pepperiness to balance the sweetness of the squash. Good idea, Dave!
Ah, summer - a time for all the fresh produce you can get your hands on. I particularly like the combination of tomatoes and corn, which you can see here, here, and here. Add in some herbs from the garden, eggs from the farmer's market, and a flaky pie crust for an awesome summer quiche.
Quiche is best served right around room temperature, so it would be pretty easy to bring this to a potluck or dinner party, as long as it doesn't sit out for too long (2 hours max) and isn't out in the heat.
Who would stuff a mushroom with more mushrooms? Melissa from Smells Like Brownies and I, that's who, for our weekly vegetarian lunch get together. Melissa had a ton of farro given to her by a neighbor that she needed to start using, and she was craving mushrooms. So she found a recipe for balsamic roasted mushrooms with goat cheese to mix with the farro, yum. You know how much we love goat cheese. But then she thought, what if we put that inside of a portabella and grilled it? And I said, why the heck not! Mushrooms inside of mushrooms, people - it's inception with fungi.
Mix up some baby bellas and tomatoes with olive oil, balsamic, thyme, garlic, and red pepper. Careful there - we thought we just added a pinch, but it turned out spiiiiiiiiicy. Thank goodness for goat cheese, amirite? Then roast those babies up.
Once they are roasted, mix them together with cooked farro, spinach,and goat cheese and spoon the mixture into portobello caps. The baby bellas are going inside the mamma bella! No? No one else finds that funny? Just me? Fine.