.With Julia Child’s 100th birthday fast approaching, the food blog world has been celebrating in the best way we know how: honoring Julia Child through her recipes. I am currently reading a book about her life called Dearie: The Remarkable Life of Julia Child by Bob Spitz. (I will have a review of this book when I’m finished reading). I just got to the chapter which describes Julia’s first encounter with French food. Her first meal in France was Sole Meuniere, a simple but absolutely delicious dish. I couldn’t get it out of my mind, so I made a slightly altered version of Julia’s version over spaghetti. I wanted to make it with sole, but my market was all out. Hake is a similar fish, so I substituted it for the sole, so I bring you Hake Meuniere over Spaghetti.
Ingredients:
1 pound fresh spaghetti
3 skinless and boneless hake or sole fillets, 4 to 6 ounces
With the influx of vegetables in my life from my CSA, I am swimming in quite a large amount of highly perishable produce. So to preserve (and use) a bunch of my CSA veggies, I decided to try my first hand at Ratatouille. I looked at a bunch of recipes online and they can get really quite complex! There are some that cook each vegetable separately to bring out the flavor of each, some that layer the ingredients into a beautiful casserole. Well, I’m making this on a weeknight after work. So this is one of the easier versions, a one pot wonder if you will. One day, I will make the other version, but tonight, I just want a delicious meal that I can freeze for later.
So what is ratatouille, besides a really cute kids movie? It’s basically a stewed vegetable dish, usually served with bread, or maybe egg noodles or polenta (something to sop up all the deliciousness). There are many different recipes for the dish, but most include eggplant, zucchini, peppers, and onions. The spices can range from thyme or marjoram to herbes de Provence.
I found this recipe on MarthaStewart.com and kind of messed with the ratio of ingredients, so be sure to check out the original recipe to see if that is more to your liking.
Ingredients:
1/4 cup olive oil (or enough to cover the bottom of your pot)
1 medium onion, chopped (I used a sweet onion)
4 cloves garlic, minced
3 small eggplants, cubed
2 large zucchini, cubed
Salt and ground pepper, to taste
2 yellow or bell peppers, ribs and seeds removed, cubed (use any color pepper you want)
1 can (28 ounces) diced tomatoes
2 teaspoons fresh thyme
Chopped fresh basil, for garnish
To make, add the olive oil to a Dutch oven or other large pot that has a lid. Heat over medium heat. While waiting to heat, chop your onions, garlic, eggplant, and zucchini.
I want to take a minute to discuss a method of cutting eggplant. I googled this just as I was about to make the recipe so it was new to me too and it worked quite well. I found the method on recipetips.com.
To cut the zucchini, remove the skin using a knife by cutting the zucchini into a square shape (or close to a square.)
Slice the zucchini into smaller square disks.
Stack a few of them, and cut into fours to make smaller squares. This doesn’t have to be uniform, you just want them to be the same general shape so they cook evenly.
Add the onions to the pot and stir occasionally. Cook for 5 minutes.
Add the garlic and cook for another minute. Stir in the eggplant and zucchini and season with salt and pepper. Add 3/4 cup of water, cover, and simmer for about 5 minutes, stirring once half way through. While waiting for the 5 minutes to pass, chop your peppers.
Add the peppers to the pot and simmer, covered, for another 5 minutes.
Add the tomatoes and thyme and bring to a boil.
Reduce heat to medium-low, partially cover, and simmer for 15 to 20 minutes. The recipe said to stir often. I didn’t. I got distracted and walked away. Oh well.
Remove from heat and serve. Top with a few slices of basil.
If freezing, leave the basil out and freeze.
For being vegetarian, doesn’t this look fabulously hearty?
I paired mine with day old bread which was a perfect amount of crispiness to go with the veggies. It may not be terribly pretty, but it was comforting and really flavorful.
I ate one serving and froze the rest for nights when I don’t have time to cook. I’m glad I did or I’d still be sitting here eating it!
I figured it was about time I posted another Julia Child recipe. I have to admit, the past two weeks recipes intimidated me quite a bit, so I didn’t even make them. Although I have to say, Coq au Vin is not even close to being a weeknight friendly meal. Vichyssoise, or cold leek and potato soup, is more my speed. I’m pretty “skilled” at throwing things into a pot and letting time do the work. This isn’t a meal you can make and eat within one night, unless you have the luxury of beginning your meal much earlier in the day. I cooked this one night, chilled it overnight, and served it for dinner the next night. The original recipe is quite simple. I added crumbled bacon on top because, well, what isn’t better with bacon?
Ingredients: (I didn’t want a ton of soup sitting around so I scaled the recipe down. This makes about 2 hearty bowls)
4 cups of chicken stock (or vegetable stock for vegetarian)
This recipe for Rigatoni with Halibut Tomato and Basil is loosely adapted from Marc Vetri’s cookbook, Rustic Italian Food. Last Friday, I went to Vetri for the first time. And it was hands down the best meal I’ve ever had, both food and service. I was also so terribly awkward that I’m not quite over it. Marc Vetri is one stellar chef. He opened Vetri in 1998 and 14 years later continues to wow people with the food he turns out. I was swooning over each and every plate that came out. I brought my parents for their 30th anniversary and honestly, I feel like it ended up being as much a present to myself as it was for them (sorry mom and dad!).
Vetri even came over to our table, wished my parents a happy anniversary, and signed his cookbook for me! (This is the stage where I got truly embarrassing. I absolutely turned red during this encounter. Eep). So naturally, I can’t think of anything but those delicious meals. I decided to use a recipe from his cookbook, Rustic Italian Food. I ended up using Halibut because the store I was at was out of swordfish (boo).
I love tiramisu. Honestly, what’s not to like? I’ve never tried to make a traditional tiramisu, but it might be a terrible idea. I’d probably eat the entire thing in one sitting. So to save me from that embarrassing end, I decided to try a recipe from the Walkers Shortbread website for Individual Tiramisu. The recipe makes two servings of tiramisu so that I can’t be a complete piggy. I came across it while trying to find a recipe to photograph (I made their raspberry creme brulee instead) and knew I’d have to make it. Luckily, I still had some Walkers Shortbread leftover!
1 tablespoon coffee flavored liqueur
1 tablespoon hazelnut flavored liqueur
2 ounces boiled water
1 heaping teaspoon espresso granules
8 shortbread cookies (I used Walkers Pure Butter Shortbread)
1/2 cup heavy cream
1/4 cup plus 2 tablespoons sugar
1 container (8 oz.) mascarpone cheese
1 tablespoon mini semi sweet chocolate chips
1/2 teaspoon unsweetened cocoa powder
So before I go into the recipe, I just wanted to talk about one of the small businesses near me, Wedge + Fig in Philadelphia. They are an amazing cheese shop, brunch location, and also serve some of the best and most creative paninis in the city. When I had a hankering for this tiramisu recipe, I was excited to find that I had all of the ingredients on hand. Except the mascarpone cheese. Blast.
I thought I’d take a gamble and went to two corner stores near me. No mascarpone. So I went over to Wedge + Fig, assuming they wouldn’t have it either, but thought they might know where to get some. I asked, expecting a no, and was ready to leave. They told me they did not sell it, but they had some on hand because they used it in some recipes and would be willing to sell me some. How awesome! So thank you SO much to Wedge + Fig for saving the day. My tummy thanks you!
On to the recipe: Begin by combining the espresso granules with the boiling water. Stir to combine.
Take 1 tablespoon of the espresso and combine it with the coffee and hazelnut liqueurs.
Take 6 of the shortbread cookies and brush them with the coffee mixture on both sides.
Cut each cookie in half. (Note: I decided later that I kind of preferred them crumbled so after allowing them to soak, I just chopped them up a bit. The halves didn’t fit in my glasses nicely.)
In a medium bowl, beat the heavy cream with 2 tablespoons sugar until stiff peaks form.
In another bowl, beat the mascarpone cheese and 1/4 cup sugar.
Fold in the whipped cream. (I could just eat this mixture allll day. Mmm.)
Take two wine goblets or Irish coffee glasses and place three cookie halves in the bottom. (I just put two teaspoons of the crumbs in the bottom of mine.) Spoon 2 tablespoons of the cheese mixture over the cookies and repeat the layers.
Refrigerate for at least 2 hours so that the cookies/crumbs can soften.
Add the chocolate mini chips to a microwave safe bowl and microwave on high, stirring until melted. Use a fork to drizzle the melted chocolate over the 2 remaining cookies. (Place the cookies on wax paper before drizzling).
Just before serving, lightly sprinkle the tiramisu with cocoa using a fine sieve. Add a chocolate-drizzled cookie to each glass.
How easy was that?
I love how fancy this dessert seems to be with minimal effort.
The whipped cream and mascarpone is so fluffy and flavorful.
The shortbread really soaked up all that coffee-hazelnut flavor, but maintained just enough crunch to keep it satisfying.
The presentation of this dessert is really nice too. The chocolate drizzled cookie is great to dip into the tiramisu to get some of the mascarpone mixture.
I’m aware I should share the second one of these. But um. I think I like it too much! We will see…
I love when you can incorporate leftovers from one meal into a new dinner the next night. I am a huge fan of risotto, but it can get a little old eating reheated risotto after a few nights. Risotto balls are the perfect way to still use those leftovers but have a completely different meal. I used my leftover Mushroom Risotto for this recipe, but feel free to use whatever you might have.
Ingredients:
1 cup risotto
1/2 cup Italian bread crumbs
1 large egg
6 fresh mozzarella balls
1 tablespoon fresh basil, roughly chopped
1 shallot, minced
2 garlic cloves, minced
1/2 cup marinara sauce (I used Pomi Tomato Basil sauce)
Oil, for frying
Add the risotto, 1/4 cup bread crumbs, basil, and the egg to a small bowl. Mix to combine.
Form the risotto into palm sized balls, adding a mozzarella ball in the center and forming the risotto around the mozzarella ball. (It should make 6 risotto balls)
Add the remaining bread crumbs to a plate. Roll the balls in the bread crumbs and place on a cookie sheet lined with parchment paper. Refrigerate for 30 minutes. (This will help the risotto balls keep their shape when you fry them.)
While waiting for the 30 minutes to pass, chop the shallot and garlic. Add 1 teaspoon olive oil to a saute pan over medium high heat. Add the shallot and garlic.
Cook for 2 minutes. Add 1/2 cup marinara sauce and simmer on low for 10-15 minutes. Keep warm.
Heat the oil to 350 to 375 degrees. (I was a bit low on canola oil so I actually only ended up putting about an inch depth of oil in the pot. It still turned out fine, but having enough to cover the risotto balls would make this easier/quicker to make.) Add the risotto balls two at a time.
Cook until cooked, turning to cook evenly (about 3-5 minutes). Transfer to a paper towel. Serve while still hot with the marinara sauce.
These are crunchy little balls of deliciousness. I didn’t know risotto could taste better than it already did until now!
The risotto was so yummy I completely forgot about the mozzarella ball in the center, but was more than happy to come upon it!
It didn’t melt all the way, which I would have preferred, but it was still delicious. The marinara sauce was the perfect dipping accompaniment. I love the Pomi Tomato Basil sauce because it really doesn’t need anything to make it taste awesome. (I’ve written two posts in the past about all the positives of Pomi. Check them out here and here)
Is it bad that I might put some risotto to the side from now on just so I can have these the next day?
With St. Patrick’s Day fast approaching I have been thinking back to my trip to Ireland quite a bit. I had such a great time that I wanted to relive a little piece of it, through food of course! I was chosen to be a part of Foodbuzz’s 24×24 for March so I thought it was the perfect opportunity to make some Irish treats. I invited my Dad, boyfriend and Aunt who all came on the trip with me to Ireland as well as my grandpa, who grew up in Enniskillen, County Fermanagh in Northern Ireland, and my mom, who didn’t get to do the trip with us. I honestly was a bit nervous about this undertaking, I didn’t want to disappoint my grandpa or mess up a traditional meal!
We began with a mini traditional Irish breakfast for an appetizer. An Irish breakfast consists of black and white pudding, bangers (sausage), rashers (bacon), a fried egg, baked beans, and a fried tomato. Because this was just an appetizer, I used quail eggs instead of traditional eggs. I found the black and white pudding, bangers and rashers on foodireland.com, a great website for Irish food products.
A traditional Irish breakfast is quite the meal. In my grandfather’s words “you should eat a good breakfast, because you don’t know when you’ll eat again.” My appetizer version still included all parts of an Irish breakfast in much smaller portions. I personally am not a fan of black pudding or bangers, but I love the rest of an Irish breakfast and was so happy to have this as an appetizer.
The main course was a beef stew. I used my Irish stew recipe I made last year, but substituted beef instead of lamb and omitted the peas.
The Guinness adds such a nice flavor to this stew. I suggest making this ahead of time and freezing it. Stew always tastes better when the broth has had time to thicken.
I also made some Brown Soda Bread to eat with the Irish breakfast and the stew. Soda bread contains flour, baking soda, baking powder, sugar, butter and buttermilk. My version also had raisins and caraway seeds for extra flavor.
Soda bread is traditionally served with Irish butter and/or jam (I’m a fan of black currant jam, yum!)
We were pretty darn full from the stew and Irish breakfast but there was still dessert to be had. I went off of the traditional for dessert, making a Black and Tan brownie based off of a Cooking Light recipe, but made them in a 9×9 pan and cooked them for 45 minutes. I also cut them into huge pieces, making 9 total.
They were served with a scoop of ice cream and some Irish coffee and tea. The phrase Black and Tan comes from the nickname given to English soldiers that came to Ireland to suppress the 1916 Easter Rising, which eventually became the name of a half Guinness and half Bass beer in America. Black and Tans really aren’t popular in Ireland, but they still make a cute idea for a brownie! (I decided these yummy brownies needed their own post. Check it out here)
My family seemed to really enjoy the meal. The Irish breakfast was a big hit but I think the Irish soda bread was the real star of the night. My grandpa even requested to take some home with him. I am glad we were given the chance to sit down, enjoy some Irish food, and talk about Ireland again. Now, to plan our next trip over there…
It’s very rare that I make a meal without some kind of goal in mind. I’m not terribly creative, so I usually do at least some research before making a meal: read a magazine, google a recipe, ask a family member, or have a craving from a restaurant I want to try to make at home.
I guess my subconscious was channeling a craving for Bona Cucina‘s mussels in white wine because I kind of sort of ended up with that at the end of my cooking, so here’s my version of their Mussels in White Wine Garlic Sauce. I was just trying to whip up a quick meal, so I actually didn’t take any photos until the finished product (whoops) but I thought I’d share it anyways. I still had some mussels left over from when I made Angel Hair Pasta with Mussels in a Red Pepper Sauce so I figured I should use them.
I absolutely love paella: rice, saffron, seafood… what isn’t to like? If I could, I’d eat this amazing dish once a week. Traditional paella takes a good hour at least to make, so it would be quite the task to make it all the time. However, I found a paella-like dish from Cooking Light that can be made in 30 minutes! My parents and sister recently went to Spain and brought me back some amazing, but vague, spices. One was just labeled as “paella spice” and I thought this would be the perfect opportunity to try it out.
Ingredients:
1 tablespoon extra-virgin olive oil
1/2 a white onion, chopped
2 chicken sausages, cut into pieces
2 garlic cloves, minced
1 pound large shrimp
2 cups uncooked rice
1 cup water
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon “paella spice” (sub in 1/2 teaspoon crushed saffron for this)
1/4 teaspoon paprika, smoked would be ideal
1/4 teaspoon freshly ground black pepper
2 cups chicken broth
1 cup frozen green peas
the juice of 1/2 a lemon juice
Using a Dutch oven or a heavy bottomed pan, head the olive oil over medium-high heat. Chop your onion and sausage.
Add to the pot and cook, stirring, for three minutes.
Add the minced garlic and cook, stirring, for about 30 seconds. Add the shrimp and stir in to the other ingredients.
Add the rice, water, oregano, salt, paella spice (or saffron), paprika, black pepper, and chicken broth.
Mix so that the rice is coated in the liquid.
Bring to a boil and cover. Reduce the heat and simmer for 20 minutes.
Remove from heat, stir in the peas, and squeeze with the juice of 1/2 a lemon.
So, traditional paella has that nice crispy bottom where the rice has started to stick to the pan. Twenty minutes obviously won’t give you that result. But the rice turns out fluffy and has the flavoring of not only the saffron/paella spice, but also the smokiness of the chicken sausage and a subtle fresh seafood flavor of the shrimp.
The little bit of citrus really enhances the dish. It brings out all of the flavors and adds such brightness to the rice.
I am so impressed and pleased with how this turned out. For just thirty minutes of your time, you can have a paella-type dinner prepared!
I kept the tails and shell on the shrimp so that they could soak in the liquid while cooking the rice. It helped so that the shrimp wouldn’t overcook. Also, I think it makes the paella look a bit more authentic. 🙂
If you are a bit squeamish about it, feel free to use deveined shrimp. I’d suggest not adding them to the pot until the rice is about half way cooked, so as to not overcook the shrimp.
I wish I could figure out what exactly was in the “paella spice” I had because the flavor was really amazing. Saffron, tumeric, spanish paprika? Sigh. Who knows. But if you come across any pre-made paella mix, be sure to buy it and try this dish! However, I do think that using saffron would make a really solid substitute.
Recipes can tell you a lot about the time period in which they were written. I have always been interested in how recipes change over time to meet tastes, availability and personal income. A few months ago, I went to an event at the Historical Society of Philadelphia about a Civil War era cookbook they found within their documents. The cookbook, written by Ellen Emlenwas written around 1865 and is really well organized, especially for the time. Mrs. Emlen, a Philadelphia housewife, put a lot of time into the cookbook, organizing it into thirteen categories including over 200 recipes.
Some of the fun facts that I learned:
If you think Americans have a sugar problem now, you should see some of the amounts of sugar that used to go into recipes! Most recipes would have to be altered to include less sugar to make palatable to us today.
Despite their not so wallet-friendly prices now, oysters used to be “poor man’s food” in nineteenth century Philadelphia. The Delaware River used to be teeming with them! Because of that, there are some ridiculous-sounding recipes for things like “how to pickle 1,000 oysters”
It’s quite amazing how some things haven’t really changed. There is a recipe for eggnog in the book that is comparable to today’s recipe.
The affluent families of Philadelphia (Mrs. Emlen included) really had a thing for saffron. So many dishes include it in the ingredients!
The event was really interesting and we all were given a copy to take home with us! (Expect some posts including adaptations of her recipes in the future).I also picked up another book while I was there, 35 Recipes from “The Larder Invaded”, which also included historical recipes from local Philadelphians. I used a recipe from that book for this Blackberry Pudding, with a few slight changes.
I’m sure some of you just looked at that photo and thought to yourself “that is NOT pudding.” It’s actually an English pudding. Although in the U.S., pudding is usually a milk-based custard type dessert, pudding in the United Kingdom can be used for any sweet dish after dinner (think: Christmas pudding or “figgy pudding”).So, this recipe is actually more of a bread or cake.
Ingredients:
1 pint almond milk, plus more for glaze
3 1/2 cups flour plus more for dredging the blackberries
1/2 teaspoon salt
3 eggs
1 tablespoon melted butter or margarine to make dairy free
2 heaping teaspoons baking powder
1 pint blackberries
powdered sugar
To make this recipe a bit more my own, and bring it into the 21st century, I decided to try this with Vanilla Almond Milk. I thought it might add a nice extra flavor to the whole dessert. Feel free to use normal milk.
Beat the eggs together until light.
Add the almond milk and flour and mix to combine. Add the melted butter, salt and baking powder and mix to combine.
Wash the blackberries and dredge in flour.
Add the blackberries to the pudding and mix to combine.
The original recipe wanted me to put the batter into a pudding tin (I have no idea what a pudding tin is) and then place that in a pot with some boiling water and cook it this way, replenishing the water when needed, for 3 hours. Yep. Not happening.
Instead, I preheated my oven to 350, added the batter to some Pyrex bowls (I used one medium and one small to use all the dough) and baked them for 40-50 minutes.
Because I have a ridiculous sweet tooth, I decided to add a little bit of a glaze to the top of the dessert. Combine 2 parts powdered sugar to 1 part milk. (I made 1 tablespoon powdered sugar to 1.5 teaspoons almond milk).
So how was it? Delicious of course! Look at that beauty!
I was a bit afraid of how this would turn out because I messed with the method of preparation. But it looks fine to me! I enjoyed the glaze on top to give it an extra pop of sugary goodness. The blackberries were nice and tart, so it was a good contrast. I was really happy with the almond milk in it as well!
Best thing about this recipe is that it can easily be adapted to include any kind of berry you choose. It’s a wonderful base recipe to let your creativity run wild.
I actually had a really hard time taking these photos; I kept trying to eat the pudding!
3 1/2cupsflourplus more for dredging the blackberries
1/2teaspoonsalt
3eggs
1tablespoonmelted butter or margarine to make dairy free
2heaping teaspoons baking powder
1pintblackberries
powdered sugar
Instructions
Beat the eggs together until light.
Add the almond milk and flour and mix to combine.
Add the melted butter, salt and baking powder and mix to combine.
Wash the blackberries and dredge in flour.
Add the blackberries to the pudding and mix to combine.
The original recipe wanted me to put the batter into a pudding tin (I have no idea what a pudding tin is) and then place that in a pot with some boiling water and cook it this way, replenishing the water when needed, for 3 hours.
Instead, I preheated my oven to 350, added the batter to some Pyrex bowls (I used one medium and one small to use all the dough) and baked them for 40-50 minutes.
Let cool.
To make the glaze, combine 2 parts powdered sugar to 1 part milk and drizzle over the pudding while it cools.
I love a good gyro. I never considered even trying to make one because, this may come as a surprise, but I don’t have a spit in my tiny apartment. I know, a huge oversight. So I was really excited to find this recipe for Lamb Wraps with Tzatziki Sauce, (no spit required), especially because it takes 25 minutes to make. Woo hoo! (If I haven’t convinced you to pick up the Cooking Light Fresh Foods Superfast cookbook yet, you must not be reading my posts this week).
Ingredients:
Lamb Wrap:
Cooking spray
2 lamb sausages (or 1/2 lb ground lamb)
1/2 cup chopped onions
Pepper and salt, to taste
1 cup shredded romaine lettuce
2 pocketless pitas or other flat bread
Tzatziki sauce:
1/4 cup plain reduced fat Greek yogurt
1/2 a cucumber, seeded, peeled, and finely chopped
There is something so comforting and delicious about fish and chips. Traditionally a big take-away (take out/ to go) meal, cod, halibut, tilapia or another firm whitefish is typically battered, fried, and served with chips, or to us Americans, fries. I absolutely love fish and chips, but I don’t exactly love the whole frying component (I mean, I do. It’s delicious. But it kind of negates the point of eating fish). I wanted to try to make a baked version that would hopefully keep its crunch. I decided to give it some slight American flair and added Old Bay seasoning to the batter and on the fries.
I have wanted to try to make gnocchi for some time now. Luckily, I am part of a food swap and they were willing to let me experiment on them. Here’s hoping they turned out well! I used this article as a base for my recipe.
Note: I actually made the gnocchi twice because I wasn’t happy with the original result. I used smaller potatoes the first time (see below photo) and I found that the normal Idaho potatoes were much better for this recipe. (Special thanks to my boyfriend for a lot of his help during the making of the gnocchi)
Ingredients:
3 large russet (Idaho) potatoes, scrubbed
1 egg yolk
About 1 1/2 cups all-purpose flour
1/2 teaspoon nutmeg
Kosher salt and freshly ground pepper
Preheat your oven to 350 degrees. Begin by pricking each potato all over with a fork. This will allow some of the heat to escape while it is baking in the oven.
Arrange the potatoes on a baking sheet. Cook in the oven for about an hour and a half, or until the potatoes are soft.
After removing the potatoes from the oven, cut each potato in half to allow the steam to escape.
While the potatoes are still warm, scoop out the insides into a potato ricer into a bowl.
Place the potatoes onto a clean work surface, like your counter, and form into a rectangle and allow to cool enough that they are not hot to touch.
Season the potatoes generously with pepper. Beat the egg yolks in a bowl and drizzle the over the potatoes.
Measure 1 1/2 cups flour and sprinkle a bit of flour over the potatoes as needed (the less flour you use the better). Using a pastry scraper, mix the flour and egg into the potatoes by chopping everything up and folding it in on itself, until well mixed. The dough should sort of resemble coarse crumbs.
Bring the mixture together into a ball.
Sprinkle some on the work surface. Place the dough on top and flatten into a disk.
Dust the dough with more flour. Using your hands, fold and press the dough until the flour is incorporated. Do this two more times, incorporating the flour each time. If the dough still feels sticky, repeat once more.
Divide the dough into four equal parts.
Roll each section into a long thin roll, about 1/2″ thick.
Cut into 1/2″ to 1″ pieces.
Because I was making these for a food swap, I arranged all the pieces on a cookie sheet covered in tin foil and put them in the freezer overnight.
I then divided the gnocchi into freezer bags and popped them back into the freezer.
To cook, bring a pot of heavily salted water to a boil. Drop the gnocchi into the water and cook for approximately 2 to 3 minutes, or until they float to the surface. Remove the gnocchi with a slotted spoon and top with whatever you prefer: tomato sauce, pesto, butter, etc. (I’m a big fan of tomato sauce with some pesto mixed in, yum!)
I tried a few of these and they were pretty good! I hope that they continue to get better as I make them but I thought this recipe turned out well, here’s hoping those in the food swap agree!
This past weekend, Kennett Square held it’s annual Mushroom Festival. I unfortunately didn’t get to go this year, but my parents dropped off a variety of mushrooms for me. When I have a lot of different types of mushrooms, my go to recipe is a mushroom risotto.
Ingredients:
1 tablespoon butter or olive oil
2 cups assorted mushrooms, sliced (I used oyster, shiitake, portobello & trumpet)
I wanted to challenge myself this weekend, so I decided to try to make paella. I don’t own a paella pan, and I honestly have no idea how to cook paella, so this should be quite the experience. I used a mixture of a recipe from Tyler Florence and one from Cooking Light, keeping my personal taste in mind.
Ingredients:
2 Spanish chorizo sausages, thickly sliced
1 Spanish onion, diced
4 garlic cloves, minced
3 tablespoons parsley (fresh if you have it)
1 (15-ounce) can whole tomatoes, drained and roughly chopped
1/2 teaspoon paprika
2 cups rice, whatever you have (long, short, doesn’t matter)
2 quarts plus 2 cups water
1/3 cup flour
1 cup dry white wine
2 cups chicken broth
1 teaspoon saffron threads
1 (8-ounce) bottles clam juice
1 dozen littleneck clams, scrubbed
2 pounds mussels, debearded and scrubbed
Olive oil
Salt and pepper, to taste
1/2 cup sweet peas, frozen and thawed (optional)
Lemon wedges, for serving (optional)
Begin by cleaning and de-bearding the mussels. I couldn’t handle doing this, so thankfully my boyfriend was willing to help.
That wiry-looking thing on the right side of the mussel, that’s the beard. To remove, pull towards the hinge part of the mussel and tug.
yuck
The beards won’t hurt you if you eat them, but they don’t look particularly appetizing. Scrub the mussels to remove any gook that might be left on them. Discard any mussels that are open or cracked. Do the same with the clams. Put the clams and mussels in a mixture of 2 quarts water and 1/3 cup flour for 20 minutes. This helps to remove any sand that may still be in the mussels and clams.
Add the chicken broth, 2 cups water, 1 cup white wine, clam juice and saffron to a pot over medium heat. Simmer, without boiling, then reduce to low to keep warm.
Heat a tablespoon olive oil over medium-high heat. Place the cut chorizo in the pan and cook until browned. Remove and set aside.
Reduce the heat to medium and add the chopped onions, garlic and parsley. Cook for 2 to 3 minutes.
Add the tomatoes and paprika and cook for 5-10 minutes until fragrant.
Add the rice, stirring to coat the rice.
Pour in the saffron broth, simmering for 10 minutes.
Add chorizo, clams and mussels, tucking the clams and mussels into the rice.
Cook for 15 minutes without stirring, until the rice is fluffy and you can smell the rice at the bottom beginning to toast. (This is known as socarrat… paella is supposed to have a toasted bottom.)
Remove from heat and allow to rest for 5 minutes (it will be really, really hot). Serve with lemon wedges and peas if desired. Season with salt and pepper if needed.
I have to give myself a little pat on the back for this one (as well as my boyfriend for his wonderful de-bearding skills). Although I was craving a bit more saffron taste, this dish really turned out well overall. It is quite a bit of work, but it produces a whole lot of food, at least 8 servings. As always, don’t eat any clams or mussels that don’t open. A bunch of my clams didn’t open, kind of a bummer. I also think the next time I make this, I would reserve the liquid from the tomatoes and add that in as well for a little extra flavor.
