Valentine's Day is coming up. Are you wanting to stay home and cook something special? I have some ideas for you!
I consider Beef Wellington to be very romantic - it's decadent and it takes a lot of work, so it's definitely a special occasion food. Check out this post for the recipe.
Steak is a quintessential Valentine's dish. I have long used a method of quick aging with salt to tenderize and season even cheaper cuts. Find the method in this post, along with recipes for Spinach and Gruyere Souffle and Vanilla Bean Panna Cotta with Mixed Berry Compote. I used a compound butter to top the steak in that post, but since then have more often made a pan sauce by deglazing with sherry, then adding butter.
For one of our earliest Valentine's, I made an herb crusted standing rib roast; along with a chopped salad, heart shaped roasted potatoes, roasted asparagus, and Yorkshire pudding. All of the recipes are in this post, along with some pretty decorations.
It's that time again! Whether you are having a traditional family gathering with lots of old favorites, or a funky gourmet "Friendsgiving" - I hope that you find some inspiration here. Happy Thanksgiving, my lovelies!
Butternut Squash Quinoa Salad with Goat Cheese
Roasted Beet Salad with Goat Cheese
Quinoa Salad with Roasted Sweet Potato, Kale, Apple, and Red Onion
Quinoa with Butternut Squash and Broccolini
I love Spring. I love the flowers, and the weather (sometimes), and the resurgence of vegetables. Spring vegetables are here and gone so quickly (if you are buying seasonally, that is), so take advantage of them while you can! Melissa (Smells Like Brownies) and I decided to make this Spring vegetable dish because it uses spaetzle, which is a bit more fun than your standard pasta, and gruyere, which pairs so well with these veggies.
Spaetzle is a chewy German egg noodle. Melissa is familiar with it because she studied German. I've eaten it in restaurants many times, but only made it once before this past fall. And by made it, I mean that my friend made it with her Grandmother's (I think) recipe and her spaetzle press. Meanwhile, I made a vegetarian ragu with mushrooms, butter, onion, thyme, and oregano and poached some duck eggs (thank you, gorgeous Portland farmer's market).
This week Melissa and Sarah take their vegetarian lunch adventure to the grill! Woohoo! We've been meaning to grill all summer, but for some reason every time we pick a day it starts to rain. This time was no exception - rain was forecasted starting in the afternoon - but we decided to try and grill before it started, and we succeeded! Finally!
This flatbread had been kicking around in our minds for a while, the product of brainstorming, and I am so pleased with the way it turned out! Crispy grilled flatbread topped with pesto, grilled and fresh veggies, feta, and fresh basil - the epitome of Summer.
First, we made the flatbread dough - which is very easy and requires no yeast or rising time! Just flour, salt, baking powder, water, milk, and oil mixed together.
I was looking for a dish to bring over to my friend, Melissa, who just had a baby. This recipe immediately popped out at me - one dish, easy to transport, easy to reheat, and lot's of veggies (plus cheese and pasta, of course). There's a reason people are always bringing casseroles! I also liked that it uses a lot of frozen veggies, making it budget friendly and easy to make year-round.
I also may have used it as an excuse to buy this thing, which I have been wanting for a long time - so cute!
So, we start out with ALL THE VEGETABLES. Ever. Just kidding... kind of. Saute onion and garlic in olive oil, then add frozen broccoli, cauliflower, and spinach. When those have thawed, add in shredded carrot and zucchini.
I saw this and thought to myself, "not enough vegetables," so I added some frozen peas to the boiling pasta for the last 30 seconds. You can use whatever shape of pasta you like, I thought bowties would be fun and cute. I used Barilla protein plus pasta, because it boasts 17g of protein per 3.5oz serving and veggie dishes can always use some extra protein. I also rinsed the pasta (and peas) in cold water to stop the cooking and get rid of the extra starch (something I only do for pasta salads, and pasta that is going to be cooked again in the oven).
I have been really busy and traveling a lot lately, I haven't really been cooking much. When I do, it is usually a quick throw together of some type of pasta, vegetable, and protein. This particular version consisted of tri-color cheese tortellini, heirloom tomato, yellow zucchini, spinach, turkey meatballs, goat cheese, and fresh herbs.
While the water for the pasta was boiling, I sliced the zucchini and chopped the tomato and an onion. I sauteed the onion and zucchini in some goat butter, then added the spinach and let it wilt. I added the cooked tortellini on top with a little pit of pasta water (which helped with the wilting), then threw in the fresh tomatoes and took it off the heat.
Lastly I added some frozen turkey meatballs that I had heated in the microwave (I know, I know - I was in a hurry okay?), some crumbled goat cheese, and some fresh basil and parsley. This was super easy and came together in less than 30 minutes. Plus there was enough other stuff going on to distract my husband from the vegetables - score!
I'm really trying to be better at waking up early enough to get to the Farmer's Market. I love the scene with all the booths and crowds of people, all the adorable puppies and babies. The Mosaic Market even has live music and food trucks. But I am not very good at cooking by the seat of my pants, so after I pick out some yummy looking veg, it usually ends up getting tossed into a pasta. Even more so when the market offers amazing artisan pasta from Pappardelle's Pasta. C'est la vie!
My first batch of veggies (asparagus, tomato, and leek) went into a white wine, lemon, and butter sauce with the garlic chive artisan pappardelle. I cooked the leek down in butter and olive oil, then added some white wine, lemon juice, and pasta water along with chopped tomatoes. When that had cooked to a good sauce consistency, I tossed in blanched asparagus and the cooked pasta (1 minute shy of al dente). I finished it off with lemon zest, Parmesan, and black pepper and served it with salmon.
I still had tomatoes and a random eggplant that I picked up for no reason, so I decided to do a riff on this pasta. I really should have used a whole wheat pasta, but I just love gemelli and I can't find it in whole wheat anywhere. It's the perfect short shape because it has good structural integrity (meaning it cooks evenly and doesn't get mushy edges).
Anyway, I roasted the eggplant while I caramelized an onion (I really wish I had a red onion, but I didn't). After adding garlic, a splash of sherry, and a splash of balsamic vinegar, I added some chopped tomato and a pat of butter (trying to get the essence of the Marcella Hazan sauce without cooking it for 45 minutes). Then I added in the eggplant, cooked pasta (1 minute shy of al dente), and a splash of pasta water and let it come together. Then I topped it with fresh basil and black pepper and served it with some hanger steak from the market (one of the few places where I can find it - there's only 1 per cow and they sell fast).
Hello, Spring! I am so glad that you have finally come to stay! I'd like to welcome you with this lovely little tart made with fresh peas, creamy homemade ricotta, scallions, herbs, and lemon. Please stick around for a bit.
Well, Spring, I know that fresh English peas are kind of your thing, so I used them two ways just for you! I pureed some peas and ricotta together with lemon juice, mint, and basil to make a creamy spread. Then I mixed some whole peas with scallions, more mint and basil, and lemon zest.
I baked some puff pastry until golden, puffed, and crispy; then I spread the creamy ricotta mixture over the top; and sprinkled the whole pea mixture over that. Look at all that green!
Happy Easter! It has been a long, crazy winter. We had just a hint of spring before a cold snap hit again, but it looks like we are on our way back and hopefully it will last this time!
I took advantage of the nice weather to plant my container herb garden. I've got chives, French thyme, English thyme, lemon thyme, and oregano thyme in one pot. The big one has common sage, purple sage, rosemary, spearmint, tarragon, Greek and Italian oregano, and dill. And the last one has sweet basil, thai basil, amethyst basil, lemon basil, and parsley.
I also cleared out and cleaned up my tiny backyard, and while I was removing dead leaves, I accidentally uncovered a nest full of baby rabbits! I was totally shocked and didn't know what to do. I yelled for my husband to bring me a box to put them in while I hit the internet for advice. Leave them alone and put them back was the unanimous decision. Mama rabbits only visit the babies 2 times a day to feed very quickly (1-2 minutes) so that predators won't know where they are. So baby rabbits have not been abandoned and they don't need to be rescued (unless injured by lawnmower, dog, cat, etc...). In fact, trying to take care of them yourself will likely kill them!
Happy Pi/Pie Day! I know that most people are probably celebrating with desserts, but what about a savory pie? Or rather a savory dish with pie in the name that isn't actually a pie? Whatever, don't judge me. It's time for another vegetarian lunch with Melissa from Smells Like Brownies. Be sure to check out her delicious Pi Day Coconut Cream Pie, it is sooooooo good!
This vegetarian version shepard's pie is packed with veggies, topped with creamy goat cheese, and perfect for St Paddy's Day (which is never St Patty's by the way). I mean, just look at that gorgeous green topping.
The base is made with roasted beets, eggplant, sundried tomatoes, and cherry tomatoes simmered in vegetable stock with thyme, caraway seeds, and fennel seeds. I was a little scared that the fennel and caraway would be really strong and take over, but they added just the right amount of depth and a real Irish flavor.