Happy Fourth of July! ~ Northwest Salmon Burgers

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Salmon BurgerHappy Fourth of July!

I made Northwest salmon burgers for dinner tonight to celebrate the date. 🙂 They were summery, festive, delicious, and easy to make. I will definitely keep this recipe in my collection for future summer celebrations.

Northwest Salmon Burgers

Based on a recipe from The New York Times

1 ½ pounds wild-caught salmon

2 teaspoons Dijon mustard

2 medium shallots, chopped into approximately ¼ inch pieces

½ cup panko breadcrumbs

1 ½ tablespoons capers, drained and rinsed, roughly chopped

Salt to taste

Freshly ground black pepper to taste

High heat cooking oil, such as safflower

Remove the skin and the pin bones from the salmon, and chop into coarse pieces.

In the bowl of a food processor, process about ¼ of the salmon and the mustard until the combination forms a paste. Then add the remaining chunks of salmon and the shallots. Pulse the ingredients together in the food processor until the mixture comes together, but make sure it still has some texture. For best results, the chunks of salmon shouldn’t be bigger than ¼ inch, but they shouldn’t be a purée.

Transfer the salmon mixture to a large bowl. Stir in the breadcrumbs, capers, salt, and pepper until everything is well incorporated.

Form the mixture into approximately 6 patties and set aside on a plate.

Preheat a large nonstick skillet. When the skillet is hot, add a couple of tablespoons of oil. When the oil is hot and shimmering, add the salmon patties. Be careful not to crowd the pan. You may need to cook them in two batches. Cook the first side for about 2 or 3 minutes, or until golden. Flip, and cook on the second side until the burgers are cooked through. Take care not to overcook.

I served mine on rosemary rolls with a little butter lettuce and a dollop of lemon mayonnaise on top.

It’s April Fool’s Day! ~ Meatloaf Cake

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Meatloaf CakeI made a cake today. Just an average, ordinary cake. I promise, nothing weird, nothing out of the ordinary. OK, so maybe not everyone goes for mashed potato frosting. And chive sprinkles might be a little unconventional. But it all makes sense when you know the cake is a meatloaf! 😉 Welcome to my April Fool’s Day dinner.Meatloaf CakeI used a delicious turkey meatloaf recipe from Health magazine. (Here’s the link.) I evenly spread out the meatloaf mixture in a 9 by 9 inch pan rather than making it into a loaf shape. After the meatloaf baked and cooled, I cut out rounds with a biscuit cutter for individual cakes. I mashed the potatoes with a little skim milk and salt to taste. Then I covered the meatloaf round with the mashed potatoes. I used an offset spatula to smooth the top and sides, and a piping bag with a star tip to decorate. Note: Make sure your potatoes are very smooth and creamy or they will clog up the star tip. (I won’t tell you how I learned that. 😉 ) Leave the cakes white to showcase the potato “frosting,” or sprinkle with chive “sprinkles.” (Or get creative and add peas, carrots, or anything else you can imagine! This is a day to play and have fun.)

I hope April is the start of a spring filled with good things!Meatloaf Cake

Valentine’s Day Dinner ~ Seared Duck Breast with Blood Orange Sauce

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Seared Duck Breast with Blood Orange SauceOur Valentine dinner was a celebration of winter citrus! I love that citrus fruit comes into season in the middle of the winter months, just when we can use a bit of brightness. I thought it would be fun to choose a variety of citrus fruits, and then base my menu on what I found at the market.

I ended up with kumquats, blood oranges, Buddha’s hand, and a pomelo. This was my first time playing with Buddha’s hand, which was quite a discovery! I would highly recommend picking one up if you see it at the market. The scent is lovely, and the taste is distinctly different than any other citrus I have tried before. I really enjoyed exploring what I could do with the fruit. A culinary adventure! 🙂Scallops and Fennel Salad with Tarragon Kumquat VinaigretteWe began our dinner with scallops and fennel salad, all dressed in a tarragon and kumquat vinaigrette. The main course was seared duck breast with a blood orange sauce. Then for dessert we had Buddha’s hand cheesecake with candied Buddha’s hand on top. It was all paired with a sparkling wine pomelo cocktail and a delicious red wine from Orange Coast Winery.

I think our favorite dish of the night was the duck. The recipe was based on a duck bigarade recipe, which is a dish traditionally made with Seville oranges. I used blood oranges that were a little tart since I thought the blood orange color was perfect for Valentine’s Day!Buddha's Hand CheesecakeSeared Duck Breast with Blood Orange Sauce

Based on a recipe from Epicurious.com

Serves 2

2 duck breasts

Salt, to taste

1 tablespoon all-purpose flour

1 cup low-sodium chicken stock

1/2 cup freshly squeezed blood orange juice

1 tablespoon orange liqueur

1 tablespoon sherry vinegar

Freshly ground black pepper, to taste

Zest of 1/2 blood orange, for garnish

Flesh of 1-2 blood oranges, for garnish

Salt the duck breasts generously on both sides, and allow them to sit at room temperature for about 15 minutes.

Preheat a large skillet over medium high heat. Pat the duck dry with a paper towel. Once the pan is hot, place the duck breasts into the pan, skin side down. Sear about 6 minutes on the skin side, and about 4 minutes on the flesh side, or until golden on the outside and still a little pink (medium) on the inside. (Of course, if you like your red meat cooked more, by all means cook it a little longer.) When the duck is cooked to your liking, set it aside on a cutting board. Tent with foil.

While the duck rests, discard all but 2 tablespoons of the duck fat in the pan. Turn the pan onto medium heat. Add the flour to the hot fat, and whisk until well combined. Cook until it is the color of a café au lait.

Slowly whisk in the stock, orange juice, orange liqueur, and vinegar. Pour any juices that may have accumulated around the duck into the sauce. Boil the sauce until thickened to the consistency of gravy. Salt and pepper to taste. Optional: Strain the sauce through a fine mesh strainer for a smoother consistency.

Remove the fat from the duck breast. Thinly slice the meat, and serve with the sauce, orange zest and orange slices.Seared Duck Breast with Blood Orange Sauce

A Reason to Celebrate ~ Brisket Braised in Stout

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Brisket Braised in StoutI love little holidays that give us a reason to celebrate, no matter how big or small they are. 🙂 Tonight is Bonfire Night or Guy Fawkes Night in Great Britain, which has a long and interesting history. The holiday is celebrated with fireworks and bonfires on this autumn night. It is also International Stout Day! A fun little celebration set aside to appreciate that dark and unique style of beer.

In honor of the day, this brisket braised in stout seemed like a fitting dish. It is a perfect meal to warm up before a chilly fall evening outside by a bonfire, and of course, stout plays a starring role! The original recipe was from Bon Appétit magazine. I used Guinness, since it pairs beautifully with beef. I also used oil rather than bacon fat, and trimmed the meat of as much excess fat as possible. It is one of the most delicious beef recipes I have made in awhile, and I would highly recommend giving it a try!

Brisket Braised in Stout

Based on a recipe from Bon Appétit magazine

1 tablespoon kosher salt, plus more if desired

2 teaspoons freshly ground black pepper, plus more if desired

2 teaspoons dry mustard

2 teaspoons chopped fresh sage

2 teaspoons chopped fresh thyme

6 pounds beef brisket, trimmed of all excess fat

2 tablespoons high heat oil, such as safflower

4 cups low-sodium chicken broth, plus more if needed

12 ounces Guinness stout

6 whole pitted prunes

4 bay leaves

2 teaspoons dark brown sugar

6 cups thinly sliced onions

8 whole garlic cloves, peeled

1 pound crimini mushrooms, sliced

1 pound medium carrots, peeled, cut into 1 ½ inch pieces

2 tablespoons whole-grain Dijon mustard

1 tablespoon red wine vinegar, plus more if desired

It is best if the first part of this recipe is done the day before you are planning to serve the dish.

Day 1: Preheat your oven to 350°F. Combine all of the ingredients from the salt through the thyme in a small bowl. Rub the mixture over the beef. Preheat a large pot over medium high heat. Add the oil, and wait until hot and shimmering. Add the beef and cook until caramelized on both sides. Once brown, move the beef to a plate. (It will not be cooked through.) Pour 2 cups of the chicken broth into the pot. Scrape the fond from the bottom of the pot, and bring the broth to a boil. Once boiling, add all of the ingredients from the stout through the sugar. Bring to a boil once again. Return the beef to the pot. Add the onion slices and garlic over the top of the meat.

Cover the pot and put it in the oven. Braise the beef for about 1 hour. Remove the pot from the oven, and remove the cover. Turn the beef over. (The onions and garlic will fall into the broth.) Return the pot without the cover to the oven. Braise for about 30 minutes more. After 30 minutes, add 1 more cup of the broth. Cover the pot again, and braise for another 1 hour and 30 minutes.

Transfer the beef to a plate. Add 1 more cup of chicken broth to the remaining liquid in the pot. Add the mushrooms and carrots, and then return the beef to the pot. You may need to add a little more broth to cover the vegetables. Cover and return the pot to the oven. Braise for about 45 minutes longer, or until the meat and vegetables are tender. Refrigerate overnight.

Day 2: Preheat your oven to 350°F. Spoon off any excess fat from the surface of the broth. Move the beef to a cutting board, and thinly slice across the grain. Bring the broth with the vegetables to a boil. Add the mustard and 1 tablespoon of vinegar, and whisk to combine. If desired, season with salt, pepper, and more vinegar to taste. Add the meat back to the pan. Cover the pan with the lid. Place the pot in the oven and cook until everything is hot, about 1 hour and 15 minutes. Serve.

Happy Halloween! ~ Creole Pumpkin Soup with Shrimp, Chicken, and Andouille Chicken Sausage

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Creole Pumpkin Soup in a Roasted PumpkinTo celebrate one of my favorite days, I made a fun and festive dinner – A spicy Creole pumpkin soup served inside of a roasted pumpkin. 🙂

First I roasted a little sugar pumpkin. A friend of mine brought a larger version filled with fondue to a party, and it was a showstopper! I just had to try it! (Thank you for the idea and the tips, Karen!)

Just cut off the top of the pumpkin, scoop out the seeds and goop, and then replace the top. Spread olive oil evenly all over the outside of the pumpkin, including the stem. Place the pumpkin on a cookie sheet lined with parchment paper, and roast at 450 until the flesh inside is soft. My little sugar pumpkin only took 40 minutes, but a larger pumpkin would take a little longer.Creole Pumpkin Soup in a Roasted PumpkinYou could use this pumpkin serving bowl with any favorite pumpkin soup recipe. The Creole pumpkin soup I made tonight was based on a recipe from a restaurant in New Orleans called Tableau. The unique soup was a little spicy, and perfect for our Halloween dinner!
Creole Pumpkin Soup in a Roasted Pumpkin

Creole Pumpkin Soup with Shrimp, Chicken, and Andouille Chicken Sausage

Based on a recipe from Tableau

2 pounds shrimp, peeled and deveined, shells reserved

8 cups water

1 tablespoon high heat oil, such as safflower

12 ounces andouille chicken sausage, sliced

1 medium yellow onion, diced

1 stalk celery, diced

1/2 teaspoon dried thyme

2 garlic cloves, minced

1 15-ounce can puréed pumpkin

1 teaspoon mixed Creole or Cajun seasoning

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Salt and pepper to taste

1 rotisserie chicken breast, shredded

In a large stock pot, add the shrimp shells and the water. Bring to a boil. Once it is boiling, reduce the heat to low, and simmer for about 20 minutes. Strain. Reserve the liquid and discard the shells.

Preheat a large stock pot over medium high heat. Once the pot is hot, add the oil. Once the oil is hot and shimmering, add the sausage. Brown the sausage on both sides. Remove the sausage from the pot, and set aside onto a plate lined with a paper towel.

In the same pot, add the onion, celery, and thyme. Cook until the onion is translucent. Then add the garlic, and cook until just fragrant, about 30 seconds. Add the pumpkin and cook until it starts to darken slightly, about 3 minutes. Add the shrimp stock, and scrape up the brown bits from the bottom of the pot. Bring to a boil, and then reduce heat to low. Simmer, stirring often, until the mixture starts to thicken, about 20 to 25 minutes.

Working in small batches, transfer the mix to a blender, and blend until smooth. Return to a pot. Add the Creole seasoning, nutmeg, and cinnamon. Season to taste with salt and pepper. Add the chicken sausage and the chicken breast. Simmer over low heat to combine all of the flavors, about 10 minutes. Add the shrimp, and cook until the shrimp are just cooked through. Serve immediately.

The Witches’ Brew wine bottle printable came from TheGraphicsFairy.com. They are free to use, and oh so cute! I hope you’ll check it out!Halloween Wine Label

October Teashop Mystery ~ Country Captain

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Country CaptainI love a good cozy mystery around Halloween, and right now I am reading the latest teashop mystery from Laura Childs called Ming Tea Murder. It is set in Charleston, South Carolina around Halloween. This is the third book I’ve read in this fun series. (If you’d like, check out the recipes I made to pair with the other two mysteries I have enjoyed from this collection, Steeped in Evil and Jasmine Moon Murder.) In the latest book, one of the characters cooks a dish called Country Captain. It’s a Southern dish, but it uses curry spices, dried currants, and peanuts, which is an unexpected and interesting combination. Just like the book, this recipe combines the East and the West, and it is filled with surprising twists! It’s the perfect pairing. 🙂

I love to learn about the history behind classic dishes, so I dug a little deeper online. The Oxford Encyclopedia of Food and Drink in America describes the origin of Country Captain in this way: “Legend has it that a British sea captain who served it in India introduced the dish to locals either in Charleston or Savannah, port cities accustomed to both spices and sailors.”

I used a recipe from Saveur magazine, but I tweaked it a little. First, I used all chicken thighs since they stew beautifully. Make sure to remove the skin or the dish will be far too greasy. I reduced the amount of oil, and omitted the butter and the bacon. I also served it with brown rice rather than white.Country CaptainCountry Captain

Based on a recipe from Saveur magazine

3 pounds bone-in chicken thighs, skin removed

1 teaspoon dried thyme

Kosher salt and freshly ground black pepper, to taste

2 tablespoons high heat oil, such as safflower

3 stalks celery, chopped

2 green bell peppers, cored, seeded, and chopped

1 large yellow onion, chopped

4 cloves garlic, minced

1 (28-ounce) can whole peeled tomatoes, drained, 3/4 cup tomato juice reserved

3 tablespoons curry powder

1/3 cup dried currants

2 bay leaves

2 cups steamed brown rice, for serving

Roasted peanuts, for garnish

Season chicken with thyme, salt, and pepper. Preheat a large stock pot or Dutch oven over high heat. Add the oil. When the oil is hot and shimmering, add the chicken. Sear on both sides until golden brown. Transfer the chicken to a plate and set aside.

Lower the heat to medium. Add the celery, peppers, and onion to the pot, and cook until softened. Add the garlic, and cook until fragrant, about 30 seconds. Add the tomatoes and juice and cook until the juice thickens, about 10 minutes. Stir in the curry powder, currants, and bay leaves. Reduce heat to medium-low, cover, and simmer for about 30 minutes, or until the sauce is thick. Season to taste with salt and pepper.

In the meantime, heat your oven to 325˚.

After the sauce is thickened, add the chicken back to the pot. Spoon the sauce over the meat. Cover and cook in the oven for about 1 hour and 15 minutes, or until the meat can easily be shredded off the bone with a fork.

In the meantime, prepare the rice according to the package instructions.

Serve the chicken with the sauce and rice, and garnish with peanuts.Ming Tea Murder

British Wedding Anniversary Dinner ~ Dessert ~ Lemon Syllabub Trifle

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Lemon Syllabub TrifleThe grand finale to our British anniversary dinner was a lemon syllabub trifle. I couldn’t make up my mind as to which dessert I wanted to make, so I combined three classic British sweets into one – Lemon drizzle cupcakes, lemon syllabub, and a trifle. 🙂

The lemon drizzle cupcakes were based on a recipe from BBC Good Food. I replaced half of the butter with coconut oil and the other half with nonfat Greek yogurt. I cut the sugar in half, and I replaced the self-rising flour with a combination of whole-wheat pastry flour, baking powder, and a pinch of salt. (I put the leftovers in the freezer, and after thawing in the microwave for 30 seconds, they make a nice little treat with afternoon tea. 🙂 )

Lemon Drizzle Cupcakes

Based on a recipe from BBC Good Food

For the cakes:

1/2 cup coconut oil

1/2 cup nonfat Greek yogurt

1/2 cup caster or fine sugar

Zest of 1 lemon, finely grated

4 eggs

1 cup whole-wheat pastry flour

1 1/2 teaspoons baking powder

Pinch of salt

For the drizzle:

Juice of 2 lemons

Powdered sugar, to taste (Maybe start with 2 tablespoons and add from there if you like it sweeter)

Preheat oven to 350. Line a muffin tin with 12 cupcake papers. Whisk together the coconut oil, yogurt, sugar, and lemon zest until well blended. Then add the eggs, one at a time, and whisk until incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients into the wet ingredients, and mix until well combined, being careful not to over mix. Spoon the mixture into the lined muffin tin.

Bake for about 20 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.

While the cakes are cooling, make the glaze drizzle. Whisk together the lemon juice and enough powdered sugar to your liking. Prick the warm cakes in several places with a skewer, and then pour the drizzle over the top. Let cool completely.Lemon Syllabub TrifleFor the syllabub, I started with one more recipe from BBC Good Food. I replaced half of the heavy cream with nonfat Greek yogurt, and I cut back on the sugar. It was a delicious, creamy dessert on its own with a lovely little tang from the yogurt, wine, and lemon.

Lemon Syllabub

Based on a recipe from BBC Good Food

2/3 cup heavy whipping cream

3 tablespoons caster or fine sugar

2/3 cup nonfat Greek yogurt

3 tablespoons dry white wine

Zest of 1/2 lemon, finely grated

Juice of 1/2 lemon

Whip the cream and sugar together until stiff peaks form. Stir in the yogurt, and blend well. Add the wine, the lemon zest, and the lemon juice. Mix until everything is evenly incorporated.

Trifle

Lemon syllabub

Small berries, such as raspberries or blueberries

Lemon drizzle cupcakes, cut into small cubes

Zest of 1/2 lemon, finely grated

For ease, place the syllabub into a piping bag. In the base of a tall glass, pipe a shallow layer of syllabub in the bottom. Top with a few berries and then a few cubes of cake. Repeat until you finish at the top with the syllabub. Sprinkle with lemon zest on top.

That is the last stop on our virtual culinary getaway to the UK. 🙂 Cheerio for now!Lemon Syllabub Trifle

British Wedding Anniversary Dinner ~ Pie 3 ~ Pheasant, Leek, and Parsley Pie

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British PiesThe final pie I made for our British anniversary pie extravaganza was a pheasant, leek, and parsley pie. 🙂 I started with a chicken pie recipe from BBC Good Food, which I thought would lend itself well to the gamier pheasant. I loved the clean, fresh flavors of the leek, parsley and lemon zest that complimented the pheasant well.

Again, I did a slow braise with the pheasant, just as I did with the rabbit, which resulted in very tender meat and a bunch of extra pheasant stock to use for future recipes.

Pheasant, Leek, and Parsley Pie

Based on a recipe from BBC Good Food

Cooking the pheasant and the stock:

1 tablespoon high heat oil, such as safflower

1 pheasant, about 3 pounds, cleaned

2 carrots, roughly chopped

1 onion, roughly chopped

1 stalk of celery, roughly chopped

1 bay leaf

1 tablespoon whole peppercorns

2 garlic cloves, crushed

½ tablespoon kosher salt

Preheat oven to 220 degrees. Preheat a large stockpot on medium high heat. When hot, add oil, and wait until the oil is hot and shimmering. Add the whole pheasant, and brown on all sides. Add the remaining ingredients and cover everything with water. Bring to a boil. Once the water is boiling, cover the pot and place it in the oven. Cook for about 2 hours, or until the pheasant meat is easily shredded with a fork.

Strain the stock, and discard the vegetables and seasonings.

Shred all of the meat, and reserve 2 ¼ cups of the stock for the pie. Freeze the rest of the stock for future recipes.

Cooking the pie:

1 tablespoon high heat oil, such as safflower

2 leeks, thinly sliced

2 tablespoons all-purpose flour

2 ¼ cups pheasant stock

¼ cup dry white wine

1 3-pound cooked pheasant, shredded

Zest of 1 lemon

1 small bunch Italian flat leaf parsley, chopped

Salt and pepper, to taste

Preheat a large sauté pan over medium high heat. When hot, add the oil, and wait until hot and shimmering. Add the leeks, and cook until softened. Add the flour, stir well, and cook for about a minute. Gradually stir in the stock and wine, cooking until the sauce is thickened slightly. Add the pheasant meat, and heat until warmed through. Take the pan off the heat, and add the lemon zest and parsley. Season to taste with salt and pepper.

To serve, add the stew to small ramekins and top with the pre-baked shortcrust pastry. (The instructions for the pastry can be found here in the first beef pie blog entry.)

The sweet ending to our meal is up next. 🙂 A lemon syllabub trifle!

British Wedding Anniversary Dinner ~ Pie 2 ~ Rabbit Pie with Cider and Mustard

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British PiesThe second pie I made for our trio of British anniversary pies was a rabbit pie. 🙂 I wanted to make something out of the box, and rabbit isn’t something I use everyday. It was fun for me to cook with something different, and it felt like a special ingredient to use on our special day. It tastes a lot like chicken to me, so this recipe could be swapped with chicken, as well.

I started with a basic braise that left me with very tender meat and enough rabbit stock to freeze for later. (I use this method with chicken frequently. It’s a nice way to stock your freezer for the coming winter soup months! 🙂 )

Rabbit Pie with Cider and Mustard

Based on a recipe from BBC Good Food

Cooking the rabbit and the stock:

1 tablespoon high heat oil, such as safflower

1 rabbit, about 3 pounds, cleaned

2 carrots, roughly chopped

1 onion, roughly chopped

1 stalk of celery, roughly chopped

1 bay leaf

1 tablespoon whole peppercorns

2 garlic cloves, crushed

½ tablespoon kosher salt

Preheat oven to 220 degrees. Preheat a large stockpot on medium high heat. When hot, add oil, and wait until the oil is hot and shimmering. Add the whole rabbit, and brown on all sides. Add the remaining ingredients and cover everything with water. Bring to a boil. Once the water is boiling, cover the pot and place it in the oven. Cook for about 2 hours, or until the rabbit meat is easily shredded with a fork.

Strain the stock, and discard the vegetables and seasonings.

Shred all of the meat, and reserve 2 cups of the stock for the pie. Freeze the rest of the stock for future recipes.

Cooking the pie:

1 tablespoon high heat oil, such as safflower

1 small leek, finely sliced

1 teaspoon fennel seed

3 tablespoons all-purpose flour

½ cup dry hard cider

2 cups rabbit stock

1 tablespoon wholegrain mustard

Salt and pepper, to taste

1 3-pound cooked rabbit, shredded

Preheat a large sauté pan over medium high heat. When hot, add the oil, and wait until hot and shimmering. Add the leek and fennel seeds, and cook until caramelized and softened. Stir in the flour, and cook for about a minute. Add the cider, stir well to fully incorporate the flour and scrape up the brown bits from the bottom of the pan. Add the stock, and bring to a simmer. Reduce the cooking liquid by half.

Stir in the mustard, add salt and pepper to taste, and then add the rabbit meat. Cook until warmed through.

To serve, add the stew to small ramekins and top with the pre-baked shortcrust pastry. (The instructions for the pastry can be found here in the previous beef pie blog entry.)

Up next, pheasant pie!British Pies

British Wedding Anniversary Dinner ~ Pie 1 ~ Beef, Ale, and Mushroom Pie

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British PiesI decided to make a meat pie for the main course of our British anniversary dinner. There are so many to choose from, however! I couldn’t make up my mind…So I made 3! 🙂 I made these all ahead of time and froze them until we were ready. Now we have lots of leftovers to thaw whenever we want a special meal.

I used the same shortcrust pastry for all three pies. The recipe I used came from the BBC recipe website. I replaced the plain flour with ivory whole-wheat flour, and I ended up using a little more water than the recipe called for to properly moisten the whole grain flour. I ended up using 5 tablespoons, but add just enough for the crust to come together. This crust also freezes well for future use. I served my pies in little ramekins and just topped them with crust. Not only was it a cute presentation, but also I only needed a small amount of the rich pastry for each pie. To make the little interchangeable and removable crusts like I did, line a sheet pan with parchment paper. On a lightly floured surface, roll out the refrigerated crust to about 1/8 inch thick, and cut it into the shapes you want with cookie cutters. Brush the pieces with an egg wash and bake at 350 for about 15-18 minutes, or until golden, turning halfway through for even cooking.

The first pie I made was a beef, ale, and mushroom pie. I used a round roast, which is a fairly lean cut that braises well. I also used Canadian bacon rather than traditional bacon, and omitted the sugar completely. I replaced the chestnut mushrooms with criminis, since they are easier for me to find in the States. I also made several tweaks to the recipe for my American kitchen, converting grams to ounces and changing the temperature from Celsius to Fahrenheit.

Beef, Ale, and Mushroom Pie

Based on a recipe from BBC Good Food

1/3 ounce dried porcini mushrooms

3/4 cup boiling water

2-4 tablespoons high heat cooking oil, such as safflower

2 1/2 pounds round roast, trimmed of excess fat, cut into inch-sized cubes

1 large onion, diced

4 large carrots, diced

4 tablespoons all-purpose flour

10 ounces dark ale, such as Guinness

14 ounces low-sodium beef stock

Salt and pepper, to taste

1 small bunch of mixed herbs (thyme, bay leaf, and parsley), tied together

6 ounces Canadian bacon, small diced

8 ounces crimini mushrooms, sliced

Cover the porcini mushrooms in the boiling water for about 20 minutes, or until they are tender. Then remove the mushrooms, squeeze out the excess moisture, and reserve the liquid.

Preheat oven to 320 degrees. Using a large pot with a lid and a heavy bottom, preheat on medium high heat. When it is hot, add some of the oil to coat the bottom, and wait until the oil is hot and shimmering. Add the beef in small batches, and brown on all sides. Set aside. Add the onion and carrots, and cook until caramelized and softened. Add the soaked mushrooms, and cook for about a minute more. Add the flour, stirring until it turns slightly golden. Place the meat and any juices back into the pan and stir well. Add the ale, stock, and porcini soaking liquid. Stir well to fully incorporate the flour into the liquid. Season the stew with salt and pepper to taste. Add the herbs. Bring the stew to a simmer. Cover the pot with a lid and place it in the oven for about 2 hours, or until the meat is tender enough to shred with a fork.

Meanwhile, preheat a sauté pan over medium high heat. Add a little more oil. Add the Canadian bacon, and cook until caramelized. Then add the crimini mushrooms and cook until they release most of their moisture. Remove from the heat. When the stew is cooked, stir the bacon and mushrooms into the stew.

To serve, add the stew to small ramekins and top with the pre-baked shortcrust pastry.British Pies

British Wedding Anniversary Dinner ~ Soup ~ Rocket and Courgette Soup (Arugula and Zucchini Soup)

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Rocket and Courgette SoupThis week marks our 15th wedding anniversary, and since it’s a big year, we wanted to celebrate in a big way! We had an extravagant British-themed dinner that took me several days to complete, but it was a fun project that was well worth the effort. I wanted to tie this anniversary back to our engagement anniversary/Valentine’s Day celebration when we enjoyed a Downton Abbey themed dinner. Given that the traditional gift for the 15th wedding anniversary is crystal, I thought another classic British meal with all the trimmings would also give us a great excuse to get out the crystal pieces we were given as wedding gifts but don’t use as often as we could. This crystal-studded celebration dinner was my anniversary gift to my hubby. 🙂

We started with a simple summery soup called rocket and courgette soup in the UK, but here in the States, we would call it arugula and zucchini soup. 🙂 I based the dish on a recipe from BBC Good Food, and then added a couple touches of my own.Rocket and Courgette SoupRocket and Courgette Soup

Based on a recipe from BBC Good Food

1 teaspoon high heat oil, such as safflower

1 onion, finely chopped

1 medium russet potato, finely chopped

2 cloves of garlic, minced

4 courgettes (zucchini), roughly chopped

4 cups vegetable or chicken stock

About 3 1/5 ounces, or 2 large handfuls, rocket (arugula)

Salt and pepper, to taste

Preheat a large sauté pan. Add oil. When the oil is hot and shimmering, add the onion and potato. Cook until the vegetables are softened. Add the garlic, and cook until fragrant, about 30 seconds. Then add the courgettes and stock. Scrape the bottom of the pan to release the brown bits. Bring to a boil. Cook until the courgettes are tender. Next, add the rocket, and cook until wilted, about 30 seconds. In small batches, blend the soup in a blender until smooth. Season to taste with salt and pepper. Serve warm.

Stay tuned for the main course…A trio of mini British meat pies!Rocket and Courgette Soup

A Night of Gumbo and Dancing ~ Chicken Gumbo

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Chicken GumboThis week, my hubby and I went out dancing on a beautiful summer night in downtown Seattle as a part of the Dancing Til Dusk series. For 15 nights, different parks around the city host live music and dancing. There is everything from waltz to swing to tango. The night we went happened to have a Cajun-style band, so I made chicken gumbo to get us into the mood before we went out!

I started with a recipe from Southern Living magazine, which was quick and easy compared to many other gumbo recipes. To make it a little healthier, I used half of the amount of oil that the recipe called for, and I only used one link of andouille sausage for the whole stew. If you can, use homemade chicken stock, since it is one of the stars of the dish.Chicken GumboChicken Gumbo

Based on a recipe from Southern Living magazine

1/4 cup high heat oil, such as safflower

1/4 cup all-purpose flour

1 yellow onion, chopped

1 green bell pepper, chopped

2 stalks of celery, chopped

2 teaspoons blended Cajun seasoning

2 garlic cloves, minced

5 cups low-sodium chicken stock

1 link chicken andouille sausage, cut into thin slices

1/2 precooked rotisserie chicken, shredded

Heat the oil in a large pot over medium-high heat. When the oil is hot and shimmering, whisk the flour slowly into the pot. While constantly whisking, cook until the flour is the color of dark caramel. Watch very closely, so the mixture doesn’t get too dark.

Once the flour is a dark shade of caramel, reduce the heat to medium. Stir in the onion, bell pepper, celery, and Cajun seasoning. Cook until the vegetables are softened. Add the garlic, and cook until fragrant, about 30 seconds. Add the chicken stock and sausage. Increase the heat again to medium-high, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.

Stir the chicken into the pot, and continue cooking until warmed through.Chicken Gumbo

Polynesian Adventure ~ Tuvalu Tuna, Samoan Tropical Salad, and ‘Otai

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OtaiTonight I took a culinary trip to three different Polynesian island nations on this beautiful summer evening! I tried recipes from Tuvalu, Samoa, and Tonga.

All of the recipes were from an inspiring food blog I admire called Global Table Adventure. I discovered the blog when I read the author’s memoir in which she shared her journey to make the website. She went on a culinary voyage in her own kitchen, cooking a meal from every country in the world. (That is 195 countries!) Then she wrote about the recipes and her experiences making them, as well as facts about the countries from which they came. She also added beautiful photos of the food as well as the countries she featured. I have already tried a few of the recipes ranging from a chicken dish from Panama (Arroz con Pollo) to a breakfast dish from Israel (Shakshouka). I have learned about dishes I have never heard of before, and even countries that I wasn’t aware existed. The blog has helped to open up my corner of the world to the greater world, filled my wanderlust, and ignited my passion for cooking on days when I’m not feeling very enthusiastic about making dinner. It really is a wonderful website, and I hope you’ll check it out. 🙂 I plan to cook many more adventures from this collection of recipes.Tuvalu TunaOn tonight’s Polynesian adventure, the main course was called Tuvalu Tuna. Before perusing through the collection of recipes on Global Table Adventure, I wasn’t familiar with the island of Tuvalu. I learned that it is the smallest member of the Commonwealth of Nations. (Coincidentally, all of the nations featured in this meal are a part of the Commonwealth.) In fact, the Duke and Duchess of Cambridge (Will and Kate) visited Tuvalu a few years back, and they experienced a little of the local food and dance. (If you need a smile, check out the second half of this video. 🙂 )

I lightened the dish a little from the original recipe by reducing the amount of oil to only 1 tablespoon, and using light coconut milk. I also served it with brown rice instead of white.

Tuvalu Tuna – Follow this recipe link to Global Table Adventure

I served the tuna dish with a simple salad from Samoa, which was the perfect accompaniment. It consisted of an unlikely combination of spinach, papaya, avocado, and cantaloupe, which worked together nicely.

Samoan Tropical Salad – Follow this recipe link to Global Table Adventure Polynesian AdventureI paired our dinner with a classic drink from Tonga called ‘Otai. I can’t think of anything that is more summery than watermelon, coconut, and lime blended together! (This was my second batch of ‘Otai, since it is that good!) I used a light coconut milk beverage like this, rather than a can of coconut milk. Serve in a tiki glass for the full Polynesian effect! I think this would also be lovely with a little rum to kick it up a bit. 😉

‘Otai – Follow this recipe link to Global Table AdventureOtai

Happy Fourth of July ~ Part 3 ~ Strawberry Cheesecake Tart (Updated!)

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Cheesecake TartThe grand finale of our Fourth of July dinner was my hubby’s favorite cheesecake tart! It was a special request. 😉

Since I am always trying to improve and learn, I made a couple of small tweaks to the original recipe. Opting for an all natural ingredient, I exchanged the nonfat sour cream with nonfat Greek yogurt. I also omitted the sugar in the crust since I try to cut back on sugar where I can, and the graham crackers are sweet enough on their own.

You can make a few small cheesecakes, or one big one! For the tiny ones, I piped seedless strawberry jam to make the stripes, and placed a few little blueberries in the corner for the stars. So cute! I got the idea from MyRecipes.com. 🙂 For the big one, I topped it with fresh summer strawberries arranged in a pretty pattern. I also added a few blueberries this time around to make it a little more patriotic.

Cheesecake TartStrawberry Cheesecake Tart

Based on a recipe from Martha Stewart

6 full graham cracker sheets

1/3 cup almonds

4 tablespoons unsalted melted butter, or just enough until the crust is moistened

2 8-oz bars of Neufchatel cream cheese

1/2 cup nonfat Greek yogurt

1/2 cup sugar

1 egg

1/2 teaspoon vanilla extract

Pinch of salt

Pint of fresh strawberries, or blueberries, or whatever you’d like to use for your topping

Preheat your oven to 350 degrees.

In a food processor, grind the graham crackers and almonds until they are finely ground. Add the butter slowly, and process until moistened. (You may not need the full 4 tablespoons.) Transfer to a 9-inch tart pan or three 3-inch tart pans. Press the mixture firmly into the pan(s) and up the sides. Freeze for 15 minutes.

If you have a second food processor bowl, I’d recommend using it now. Otherwise, just clean your bowl and blade very well. Then process the cream cheese, yogurt, sugar, egg, vanilla, and salt until the mixture is smooth.

Place your tart pan on a rimmed baking sheet and fill with the cheesecake mixture.

Bake until filling is set, about 30 to 35 minutes for the large tart. For the smaller tarts, check the progress at about 20 minutes to ensure you don’t overbake.

Cool completely and decorate as you wish!

Cheesecake Tarts

Happy Fourth of July ~ Part 2 ~ Trout Burgers with Tarragon Mayonnaise

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Trout BurgerWhat could be more American than a thick, juicy burger on the Fourth of July? 🙂 I made trout burgers with a tarragon mayonnaise for our holiday dinner. The steelhead trout I used came from the Columbia River, which is just south of Seattle. I wanted my celebration of the USA’s birthday to include some of the things I love and appreciate about my corner of this county, like fresh seafood! 🙂

I based my recipe on a salmon burger recipe from Bon Appétit magazine. The two fish are related, so they can be swapped with each other in most cases. I also changed a few things besides the fish. Most notably, I reduced the amount of mayonnaise and increased the amount of nonfat yogurt for the tarragon mayonnaise spread. I also added lemon zest in addition to the juice, and I used freshly grated horseradish rather than the prepared variety. To serve, I used homemade whole-wheat brioche buns rather than buns made with white flour.

Trout Burgers with Tarragon Mayonnaise

Based on a recipe from Bon Appétit magazine

Serves 4

1 pound skinless trout fillet, cut into 1/4-inch pieces (about 2 1/4 cups)

4 green onions, chopped

1 tablespoon drained small capers

1 tablespoon fresh lemon juice

1 tablespoon fresh tarragon, chopped

1 teaspoon Dijon mustard

1 teaspoon fresh white horseradish, grated

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons mayonnaise

1/4 cup dry breadcrumbs

1 tablespoon high heat oil, such as safflower

4 whole-wheat buns

4 large tomato slices

8 butter lettuce leaves

Tarragon mayonnaise (recipe follows)

To make burgers:

Combine first 10 ingredients in medium bowl, and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Mix breadcrumbs into salmon mixture. Form into four 1-inch-thick patties. Preheat a heavy large skillet over medium-high heat. Add oil when the pan is hot. Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side.

Assemble each burger on a bun with a generous amount of tarragon mayonnaise, a trout patty, a slice of tomato, and lettuce leaves. Serve immediately.

Tarragon Mayonnaise

1/4 cup mayonnaise

1/4 cup plain nonfat Greek yogurt

2 green onions, chopped

1/2 tablespoon drained small capers

Zest of 1/2 a lemon

1/2 tablespoon fresh lemon juice

1 tablespoon chopped fresh tarragon

1 teaspoon Dijon mustard

1 teaspoon freshly grated white horseradish, or more to taste

To make mayonnaise:

Combine all ingredients in bowl and mix well. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

My festive Fourth of July wine bottle label came from Catch My Party. They have the cutest free downloads to kick up your celebration a notch. 🙂

Fourth of July Wine Bottle Label

Happy Fourth of July ~ Part 1 ~ Homemade Dill Pickles

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Dill PicklesI hope you had a lovely Fourth of July weekend!

To celebrate the occasion this year, I made fresh dill pickles from the farmers’ market, trout burgers with a tarragon mayonnaise, and my hubby’s favorite summer strawberry cheesecake tart. I’ll share all three recipes since we really enjoyed them all, starting with the pickles. 🙂

I stumbled upon a farmers’ market last week where I saw some beautiful Kirby cucumbers that I couldn’t resist, along with a big bunch of fresh dill. (I must admit, I’m one of those people who gets much more excited about beautiful cucumbers and herbs than I do about beautiful shoes and purses. 😉 ) For a couple of dollars, I knew I could make something fresh and delicious with my discoveries.

I used a dill pickle recipe from Food and Wine magazine with only a few small changes. I reduced the amount of sugar by half and added some whole peppercorns for added seasoning. I also omitted the dill seeds and used more fresh dill than the recipe called for (since I had a huge bunch). These pickles were so flavorful and delicious! I have a feeling I’ll be making this recipe again and again. Maybe I’ll try radishes or green beans next time? I can see what my local farmers’ market has to play with next week!

Dill Pickles

Based on a recipe from Food and Wine magazine

1 1/2 cups distilled white vinegar

2 tablespoons granulated sugar

4 teaspoons kosher salt

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1 teaspoon whole peppercorns

2 cups hot water

2 pounds Kirby cucumbers, cut in half lengthwise or sliced 1/2 inch thick

1 1/2 cups fresh dill, coarsely chopped

3 garlic cloves, coarsely chopped

In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, and peppercorns with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.

In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.

The dill pickles can be refrigerated in an airtight container for up to 1 week.

Stay tuned for the trout burger recipe next! 🙂

Dill Pickles

It’s officially summer! ~ Kalua Pork on Whole-Wheat Taro Rolls with Poi Spread and Pineapple Slaw

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Kalua Pork SandwichesWhen summer rolls around, my backyard starts to feel a little tropical. Seattle’s temperatures are about the same as Lahaina’s this week. 🙂 I absolutely love the Hawaiian Islands, and so this warm weather gets me in the mood to cook Hawaiian-style dishes!

Kalua Pork SandwichesI based this dish on a recipe I found on CookingHawaiianStyle.com. It’s a really fun recipe that uses a few of Hawaii’s most famous ingredients in a fresh new way.

I made a few tweaks to make the recipes a little healthier. For the taro rolls, I used whole-wheat pastry flour and skim milk, I replaced the butter with coconut oil, and I reduced the amount of sugar. For the slaw, I used nonfat Greek yogurt in place of the sour cream, and I omitted the sugar altogether. I also reduced the amount of dressing by half, and added a little extra pineapple. (After all, the pineapple is one of the stars of the dish!) For the spread, I used fresh horseradish root rather than prepared horseradish.

And since I don’t have an imu in my backyard to cook the pork, I chose a frozen kalua pork imported from Hawaii to keep it authentic. 😉 (I was able to find all of the ingredients I needed, including the pork and the poi, at my local Asian grocery store.)

Kalua Pork SandwichesKalua Pork on Whole-Wheat Taro Rolls with Poi Spread and Pineapple Slaw

Based on a recipe from Cooking Hawaiian Style

Taro Rolls:

1 (1/4 oz.) packet active dry yeast

1/4 cup lukewarm water

1/2 cup skim milk

1/3 cup coconut oil

2 tablespoons sugar

1/2 teaspoon kosher salt

2 large eggs, beaten

1/2 cup cooked taro, mashed

3 cups whole-wheat pastry flour

All-purpose flour for dusting hands and work surface

In a small mixing bowl, dissolve the yeast in lukewarm water. Let sit for a few minutes until the mixture is a little frothy on the top. (If there is no froth forming after 10 minutes or so, start again with a fresh packet of yeast. This means your yeast was not alive.) Scald milk by heating in a small saucepan over medium heat until bubbles appear around the inside edge of the pan and the milk is just about to boil. Pour milk into a mixing bowl. Combine the milk with the oil, sugar, and salt. Allow to cool, about 2 minutes. Into milk mixture, stir in the eggs, taro, and yeast mixture. In a large bowl, add the flour. Make a well in the center. Add the liquid mixture to the flour. Mix thoroughly until the dough comes together. On a floured work surface, turn the dough out. Knead until smooth. Transfer the dough into a well greased bowl. Cover with a damp towel, and let rise in a warm area until doubled in size, about 1 hour. Flour hands, and punch down the dough. Divide into 16-17 even portions. Shape into small balls and place onto two baking sheets lined with parchment paper. Cover with a damp towel, and let rise in a warm area until doubled in size, about 1 hour. Preheat oven to 350°. Bake until golden brown, about 15-20 minutes. Serve immediately and freeze the extras. Makes approximately 16-17 rolls.

 

Poi Horseradish Mayonnaise Spread:

1/2 cup fresh poi

1/4 cup water

Fresh horseradish, grated (to taste)

2 tablespoons mayonnaise

 

Slaw Dressing:

1/4 cup nonfat Greek yogurt

1/4 cup mayonnaise

1 green onion, green part only, finely chopped

1/2 teaspoon lemon juice

 

Slaw:

1 cup red cabbage, shredded

2 cups green cabbage, shredded

1 cup carrots, shredded

1 cup fresh pineapple, chopped

 

Pork:

12 oz. store-bought kalua pork

 

Poi Horseradish Mayonnaise Spread

In small mixing bowl, combine the poi and water and mix well using a wire whisk. Add the horseradish and mayonnaise, and whisk until smooth. Chill before serving.

 

Pineapple Slaw

In small bowl, combine all of the dressing ingredients. Blend well. In large bowl, combine all of the salad ingredients. Toss lightly. Pour dressing over salad. Mix well. Cover and refrigerate.

 

How to serve:

Take a taro roll and spread with the poi mayonnaise. Add kalua pork and top with pineapple coleslaw.

This pairs well with any drink served in a tiki glass! 🙂

Kalua Pork Sandwiches

Spice up your kitchen! ~ Bibimbap

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BibimbapWhen my menus start feeling redundant and boring, I find inspiration in new dishes and ingredients I’ve never tried before from countries all around the world. Cooking an exotic dish adds adventure to my table and also gives me a virtual culinary trip to another land. I also learn new things, which gets me excited in the kitchen again and revives my love for cooking. Not a bad way to spend a Sunday evening. 😉

Tonight I made a dish called bibimbap! (Fun to say, but more fun to eat! 😉 ) Bibimbap is a Korean dish that literally means ‘mixed rice.’ It is topped with a colorful group of vegetables, marinated beef, and an egg in the center. One key ingredient is a red pepper paste called gochujang that gives the whole dish a distinct and spicy flavor. It is available at Asian markets such as Uwajimaya.

BibimbapThis recipe is from a magazine called Edible Seattle. I only made a few small changes to make it a little healthier. I used brown rice, low sodium soy sauce, a couple extra carrots, and the leanest local grass fed beef I could find. First I made the quick pickles and marinated the beef. Then the final recipe at the bottom puts everything together. (The beef would also be delicious on it’s own with a simple side vegetable and some rice.)

BibimbapBibimbap

Based on a recipe from Edible Seattle

Quick Pickled Cucumber:

1 tablespoon sea salt

3 tablespoons granulated sugar

2 tablespoons rice vinegar

2 tablespoons water

1 pound English cucumber

Stir together the salt, sugar, vinegar, and water until dissolved. Pour the liquid into a small bowl. Slice the cucumber as thinly as possible with a knife or mandoline.

Place the cucumber into the bowl of pickling liquid. Allow to sit 20 minutes. Remove the cucumber from pickling brine before serving.

Bulgogi Beef:

1 pound lean high-quality steak (I used sirloin)

½ Asian pear

6 garlic cloves

½ small yellow onion

2 teaspoons grated ginger

¼ cup low-sodium soy sauce

¼ cup mirin

¼ teaspoon black pepper

2 tablespoons toasted sesame oil

2 green onions, finely sliced

Trim any excess fat off of the steak. Cut into thin strips, about ¼ inch thick, against the grain.

Place all remaining ingredients, except green onions, in a blender or food processor, and run on high until puréed.

Pour the puréed mixture and the green onions into a gallon-sized zip lock bag, and add the streak strips. Close the bag, and massage the marinade into the beef. Let sit in the refrigerator for at least at hour.

Preheat grill pan on high heat. Remove the beef from the marinade, and lightly shake off excess liquid before grilling. Grill each side for about 1 to 2 minutes, or until browned.

Bibimbap:

(Final steps and assembly)

For the gochujang sauce:

2 tablespoons granulated sugar

2 tablespoons water

2 teaspoons rice vinegar

2 garlic cloves, minced

¼ cup gochujang pepper paste

2 tablespoons toasted sesame oil

For the bowl:

2 cups medium grain brown rice

4 small carrots

3 sheets roasted nori seaweed

5 ounces mushrooms of your choice (I used crimini)

4 large eggs

2 tablespoons toasted sesame seeds

To make the gochujang sauce, dissolve the sugar into the water and vinegar in a medium bowl. Add the garlic and gochujang paste, and whisk until well combined. Whisk in the sesame oil. Set aside.

Rinse the rice in cold water until the water runs clear. Cook according to package instructions. Cover with a lid to keep warm until serving.

Shred carrots, and set aside.

Cut the nori into ¼ inch strips with kitchen shears. Set aside.

Slice the mushrooms. Preheat a medium sauté pan. Once it is hot, cook the mushrooms until they have released their liquid and begin to caramelize. Set aside.

Before cooking the eggs, set the table with side dishes. (The sauce, extra nori, extra pickles, etc.) Then prepare the individual bowls. Each bowl starts with a mound of rice in the bottom. Then arrange the toppings around the top of the rice to fully cover it. Toppings include the beef, pickled cucumbers, carrots, mushrooms, and seaweed.

In a large sauté pan with a lid, heat about 1 cup of water until steaming. Place the cracked eggs in the water and cover the lid. Cook until the white is cooked through, but the yolk is still runny. (I call this shallow poaching. It requires no oil, and you don’t need to wait for a pot of water to come to a boil as you do for traditional poached eggs.)

Place a cooked egg in the middle of each bowl. Sprinkle some sesame seeds over the top, and allow each individual to add sauce and other extra toppings at the table.

Bibimbap

Family Dinner ~ Tuscan Sausage and Caramelized Onion Ragù

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Pasta SauceThe flavors of this dish will transport you to the beautiful Tuscan countryside. You can almost see the rolling hills from your spot at the dinner table as you eat al fresco under the grape arbor. 😉

This sauce is perfect for a dinner party since it’s a crowd pleaser, and it doesn’t need a lot of attention on the stove once everything is combined. The house will smell delicious when your guests arrive, and the sauce can simmer on its own while you chat with your company.

The original recipe was from a homemade pasta cooking class at Sur La Table. To make the dish a little leaner than the one from class, I used olive oil rather than butter, and I chose lean ground beef and chicken sausage rather than ground chuck and pork sausage.

Tuscan Sausage and Caramelized Onion Ragù

Based on a recipe from a cooking class at Sur La Table

Yield: 8 servings

For sauce:

2 tablespoons extra-virgin olive oil

1 large yellow onion, peeled and cut into 1/4-inch dice

1 large carrot, peeled and cut into 1/4-inch dice

2 large celery ribs, trimmed and cut into 1/4-inch dice

2 tablespoons tomato paste

1/2 pound lean ground beef

1 pound sweet Italian chicken sausage, casings removed

2 (28 ounce) cans San Marzano whole tomatoes

1 cup dry red wine

2 bay leaves

Kosher salt and freshly ground pepper, to taste

For onions:

3 tablespoons extra-virgin olive oil

2 large yellow onions, peeled and thinly sliced

2 tablespoons aged balsamic vinegar

Sauce:

In a large pot or large, wide skillet, add oil and heat over medium-high heat. Add onion, carrot, and celery, stirring well to coat with oil. Cook, stirring occasionally, until vegetables turn golden brown, about 12 to 14 minutes. Add tomato paste and cook, stirring occasionally, until paste turns a darker red, about 2 minutes. Add sausage and beef, stirring occasionally to break up large clumps, and cook until meat begins to brown, about 8 to 10 minutes. Add tomatoes, wine, and bay leaves, stirring well to combine. Reduce heat to medium and simmer sauce until thickened and reduced, about 40 to 50 minutes. Taste and season with salt and pepper if necessary. Keep warm.

Onions:

While sauce simmers, heat oil in a large skillet over medium-low heat. Add onions and stir to coat. Cook, stirring occasionally, until onions are deep golden brown, about 20 to 25 minutes. Add balsamic vinegar, stirring well to combine.

Just before serving, stir onions into the sauce. Taste and season as needed with salt and pepper. Use immediately with fresh pasta, or allow to cool and refrigerate up to 3 days. Any unused portions can be packed in an airtight container and frozen up to 1 month.

To make this meal even more authentic, make homemade fettuccine with your guests! It’s a fun and interactive project to do together, which is a nice icebreaker. The recipe for fresh pasta dough can be found here.

The time of the year for all things Irish ~ Individual Cottage Pies

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Cottage PieSt. Patrick’s Day is one of my favorite holidays, and I love to make Irish recipes every year to get into the spirit. Cottage pie is a classic Irish dish, likely dating back as far as 1791. If you change the ingredients slightly, it is a different dish altogether: Use lamb, and it is a shepherd’s pie, sprinkle bread crumbs on top, and it is a Cumberland pie, and if you use turkey and ham, it is a St. Stephen’s Day pie. Those could be fun alternatives to try later to mix things up. It is also a simple and quick weeknight dinner, which is perfect since St. Patrick’s Day falls on a Tuesday this year. You can make it in one large casserole dish, or individual ramekins are very cute. The mash on top can be either traditional mashed potatoes, or better yet, steamed and puréed cauliflower.

Cottage PieCottage Pie

Based on a recipe from Bon Appétit magazine

For topping:

1 head of cauliflower, cut into florets

3 tablespoons skim milk, or more for a smoother consistency

Earth Balance to taste

Salt and pepper to taste

For base:

1/2 pound white mushrooms, sliced

1 tablespoon high heat oil, such as safflower or sunflower

1 pound leanest ground beef

1 small onion, chopped

4 garlic cloves, minced

2 tablespoons all-purpose flour

1 cup beef stock

1/2 cup chopped fresh flat leaf parsley

1 large carrot, chopped finely

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Steam cauliflower florets in a medium saucepot with the lid on until tender. With a slotted spoon, transfer the cauliflower into a food processor. Add milk and blend until it is a smooth purée. Add Earth Balance, salt, and pepper to taste, and pulse to combine.

Preheat a large nonstick skillet over medium-high heat. Add the oil, heat until shimmering, and then add mushrooms. Cook until tender, about 7 minutes. Transfer mushrooms to a bowl. Add beef, onion, and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, carrot, stock, parsley, and Worcestershire. Simmer about 4 minutes, or until the stock is almost evaporated, stirring occasionally.

Spoon the beef mixture into an 8-inch round baking dish or individual ramekins. Spoon the cauliflower purée over the top, and serve immediately.

Cottage Pie