Gastronomy: Homemade Ricotta, Fun Making and Eating for the Whole Family

My husband and I fell in love with fresh, handmade ricotta during our first trip to Italy. Richer yet more buoyant than the ricotta we were acquainted with, these creamy cloud droplets won both our hearts and palates. Upon our return to the U.S. with our new-found penchant for good ricotta, we were left with but one choice: To make it ourselves.

Ricotta recipes overflow on the web, but the proportions vary little. We ended up trying Maria Helm Sinskey’s recipe from her cookbook, Family Meals. Beautifully illustrated and down-right fool-proof, we found Maria’s recipe deliciously easy! Whether you fold in herbs to stuff a cream puff or accompany a sandwich, top it on pizza, mix it into your favorite pasta, or create a crowd-pleasin’ lasagna, handmade ricotta is an unrivaled velvety treat that the whole family can enjoy making and eating together.

Ingredients
1 gallon whole milk
2 c heavy cream
¼ plus 2 T distilled white vinegar (lemon juice can also be substituted for vinegar)
1 t kosher salt

Supplies
Large, nonreactive pot
Spatula
Instant-read thermometer
Colander
Cheesecloth (can be purchased from any hardware store)
Large bowl
Slotted spoon or strainer
Airtight container
Clean cloth/towel

Pour the milk and cream into a pot. Over medium-high heat, heat milk and cream to just below boiling or to 185 degrees. With a spatula, keep stirring so liquid doesn’t scorch. Just before the milk boils, the surface will bubble and begin to release steam. Do not heat to over 185 degrees. Turn off heat. Add the vinegar and stir for 30 seconds; add the salt and stir for an additional 30 seconds. Cover the pot with a dish towel and let the curds stand at room temperature for two hours.

Line the colander with a large square of cheesecloth and place the colander over a bowl to catch the draining liquid. Using the strainer/slotted spoon, gently transfer the curds from the pot to the colander. Let the ricotta drain for about 30 minutes.

Gather the cheesecloth by its corners and twist together to force out the liquid. When the liquid turns from clear to milky and the cheese starts to push through the cheesecloth, stop the draining process. Remove the ricotta from the cheesecloth to an airtight container; store in the refrigerator. The ricotta can be saved for up to 1 week.

Gastronomy: Everyone Loves a Good Chili

There are many preparations for America's favorite half-time meal, chili. People discuss it the way they do New York vs. Chicago pizza and everyone has a very personal opinion. There are television shows devoted to it and cook-offs all over the country where judges argue over whose is the best. Heck, I have several renditions of the famous dish myself. This particular recipe is made with beans, beer, and chunks of browned beef stew. I can't be the judge of whether it is the best chili, but it is easy, comforting, and a mouthful of love in every spoonful!

Browned Beef Chili

2 lbs stewing beef cut in ¼ inch pieces
1 large shallot, diced
3 minced garlic cloves
1 T dried oregano
3 T chili powder
2 T olive oil for browning meat
4 15 oz cans tomato sauce
1 12 oz beer (preferably a brown beer)
2 cans beans (I use kidney and pinto)
Sea salt and fresh ground pepper
Shredded cheddar cheese, sour cream, and chopped chives for garnish

Pat meat dry with a paper towel and season with sea salt and fresh pepper. Heat olive over medium heat in large Dutch oven. Add meat and begin to brown, turning over pieces every few minutes. This process takes about 20 minutes. When all water has evaporated in the pan and meat begins to brown, add shallot and garlic. Thoroughly mix together and let shallot sweat, being careful not to burn the garlic. Deglaze pot with the beer. Reduce by half. Add tomato sauce, oregano, and chili powder. Reduce heat to low and simmer for about three hours. Add beans, cook another thirty minutes. Garnish with a little sour cream and a sprinkle of cheese and chives.

Gastronomy: Weekday Lamb

Our parents were never very fond of lamb. Naturally, I assumed that I wouldn't like it either and I managed to successfully spend most of my early culinary adventures avoiding any dish that featured this meat. It wasn't until my dear friend served a succulent lamb stew that my biases were challenged. This lamb was flavorsome, tender, juicy, and, quite frankly, love at first bite. Now, whenever I run across a lamb recipe or lamb on a menu, I'm both alert and ready to try replicating it at home.

With spring just around the corner, what better way to kick-off grill season than with sisters Jewels and Jill Elmore's lamb kebabs. I first discovered this recipe in Sunset Magazine: It's easy, delicious, and great served alone or with a soft bun or warm pita. Accompany with a side of cucumber salad and some roasted potatoes and this meal is sure to please everyone at your table, even those who traditionally shy away from lamb.

Lamb Kebabs

3 lbs ground lamb or sirloin (I often use a blend)
1 small yellow onion, very finely chopped (about 1 cup)
1/4 c flat-leaf parsley, plus more for garnish, finely chopped
1 T fresh mint leaves, finely chopped
1 large egg
2 t ground cumin
1 T paprika
1/2 t garlic powder
2 t kosher salt
1 t freshly ground black pepper
2 T tomato paste
Juice of 1/2 lemon

Line a baking sheet with parchment or wax paper. Using your hands, mix all ingredients together in a large bowl just until combined (do not over-mix).

Gently squeeze meat around metal skewers to form log-shaped kebabs, each about 8 inches long. Put kebabs on baking sheet. Cover sheet with plastic wrap; chill 30 minutes.

Prepare grill for high heat (approximately 500°). Grill kebabs, turning twice, until grill marks appear and meat feels firm; 8 minutes total. Sprinkle with parsley and serve.

To make ahead, prepare kebabs and chill up to 1 day; grill when ready to eat. Also, this recipe is great for hamburgers and can be used with beef only! Serves 8.

Details: www.jewelsandjill.com

Gastronomy: Monday Night Eats, Cumin Chicken with Red Pepper and Coconut Rice

This recipe is a savory and incredibly easy dish for a weekday meal. Preparation and cooking time take about thirty minutes. For picky little ones, you can easily remove the peppers. An added bonus is deglazing the pan with white wine gives the cook a chance to have a glass herself, which makes the "witching hour" a little easier. Mondays just became a bit more tolerable.

Cumin Chicken with Red Pepper and Coconut Rice

1 c white rice

1 c light coconut milk

2 c chicken stock

1 T olive oil

1 ½ lb boneless, skinless chicken breast, cut into 2 ½ inch pieces

2 large red bell pepper, sliced in julienne strips

2 large minced garlic cloves

2 t ground cumin

1 c white wine

1 T unsalted butter

1 bunch basil, roughly chopped

Cook rice according to package instructions—replace one cup of water with the coconut milk and 1 cup of water with chicken stock. Heat olive oil and butter in large deep skillet over medium heat. Pat chicken dry and salt and pepper both sides—brown about 10 minutes on each side until the chicken surface is brown. Add white wine and scrap the chicken bits off the pan—reduce wine by half and add garlic, cumin, and stock. This will take about 10-15 minutes. Add peppers and cook until softened, another 7 minutes or until juices are almost reduced. When rice is finished, salt and pepper to taste. Serve chicken and peppers over rice—top with basil. Serves 4

Gastronomy: The Perfect Winter Meal is Seafood Chowder

When I think of the ultimate winter meal, soup is always on the top of my list. What better way to spend a winter evening than a hearty bowl of soup, a chunk of crusty bread, and a frosty mug of beer?

This recipe for seafood chowder is savory and rich without being too thick, as many cream soups tend to be. It is sure to warm your heart, fill your belly, and make the bitter cold seem bearable. I recommend picking up some Goose Island Matilda to go with—it’s a top-notch, Chicago brewed, Belgian-style ale (and my obsession as of late).

3 strips bacon, diced
1 large shallot, chopped
1 T thyme, chopped
3 celery ribs, diced
½ c white wine
½ stick butter
¼ c flour
6 c fresh chicken stock or three cans
2 potatoes (skin on), cubed
1 c heavy cream
½ lb salmon
½ lb mini sea scallops
1 lb whitefish, cod, sea bass or tilapia (I usually use two of these—1/2 lb each)
¼ c parsley, chopped
1 c white cheddar cheese, grated
Sea salt and fresh ground pepper

In a large Dutch oven, sauté bacon until golden (about ten minutes). Add shallot, thyme and celery and cook until translucent. Deglaze with white wine, scraping the bits off the bottom of pan; simmer until liquid is reduced. Add butter and flour to form a roux. Cook roux over low heat until gold in color, about twenty minutes. Add chicken stock and potatoes; bring to a simmer. Cook on medium heat about 45 minutes. Add heavy cream and seafood. Cook another 30 minutes over low heat; add salt and pepper to taste. Serve in low bowls with grated cheese and a bit of parsley. Serves 8.

Gastronomy: Festive, Flavorful Sausage and Chestnut Stuffing

Because of the warm temperatures across the country, it's hard to imagine that the holiday season is upon us. With Thanksgiving a mere two weeks away, it's time to start thinking about your menu.

A Thanksgiving meal is not complete without the stuffing. With endless variations to choose from, it can be a bit overwhelming. My recipe is a traditional sausage, chestnut stuffing—the original recipe, derived from William’s Sonoma. With a few changes over the years, I have made it my own. The sausage and chestnuts make it rich, moist, and earthy. Enjoy and happy holidays!

Sausage, Chestnut Stuffing

1 large loaf of sourdough or hard crusted Italian ciabatta.
5 T butter
1 finely chopped large shallot or half of a large onion
1 1/2 c rough chopped, mixed assorted mushrooms (about half button white)
1 1/2 c chopped, steamed chestnuts
1 lb mild Italian sausage, casings removed
2 T finely chopped fresh sage
1 T finely chopped fresh thyme
4 T finely chopped flat leaf Italian parsley
3 c turkey or chicken stock (preferably homemade)
Salt and fresh ground pepper to taste

Dice bread into cubes and dry out on cookie sheets for at least 24 hours.

Preheat oven to 375 degrees and lightly grease a 9 x 13 baking pan.

Brown sausage in a large frying pan, remove from heat and drain oil. Set aside. In the same pan, melt butter. Sauté shallot over medium heat, until translucent, stirring not to burn. Add mushrooms, salt, and pepper; sauté another 10 minutes. Transfer mixture to a large bowl. Add sausage and return to heat. Cook until lightly browned. Mix in thyme, parsley, and sage. Combine with the mushroom mixture. Add bread cubes and mix thoroughly together, adding stock a little bit at a time. The consistency should be moist, but not soggy. Place into 9 x 13 baking dish and cook for one hour until top is golden brown. Serves 12.

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Gastronomy: Compliment Fall with Classic Beef Bourguignon

Beef Bourguignon is a well-known French stew made of Burgundy wine-braised beef. What was once a traditional dish for peasants has become classic haute cuisine and a staple in many restaurants around the globe. For many, it is a favorite dish to offer for special holiday occasions, as it's rich on flavor, warm in comfort, and wonderfully festive.

There is no better time than fall to share this recipe, when comfort foods compliment the change in season. The next time the air is crisp and you search for your worn-out, winter chili recipe, put on a fire, crack a bottle of red wine, and try Bourguignon instead. This rich, flavorful dish is sure to bring warmth to the coldest of fall days.

Beef Bourguignon

4 lbs large-cube stewing beef
1 large onion, finely chopped
1 bottle red wine (preferably Burgundy, like Pinot Noir)
4 c beef stock
4 thick slices bacon, cubed
1 T olive oil
6 large carrots, peeled and roughly cut
4 T unsalted butter
1 large pack button mushrooms, sliced
2 T flour
3 large garlic cloves, minced
4 sprigs Thyme, chopped
1 small bunch of parsley, chopped
Salt and pepper to taste

Preheat oven to 325 degrees. In a large, cast iron pot brown bacon; remove with slotted spoon and set aside. Pat beef dry and brown batches in bacon grease and 1 T of butter, making sure not to over-crowd the meat; reserve meat with bacon. Add olive oil to pot and sauté onion and carrots until onion is translucent and carrots soften, about seven minutes. Mix in beef and bacon. Add wine, 2 cups stock, garlic and thyme. Bring to a simmer and transfer to oven for approximately four hours. Check liquids after 2 hours and add reserve stock as needed.

Sauté sliced mushrooms in 1T butter about one hour before serving; add to pot.

Combine remaining butter and flour in a bowl. When meat is tender, remove from oven and place on stovetop over medium heat. Add flour/butter mixture and bring to simmer to thicken sauce. Add salt and pepper to taste.

Serve over boiled, buttered potatoes or with crusty bread. Garnish with parsley. Serves 8.

Gastronomy: Classic Lasagna

Recently, I had a rather hearty laugh reading about the very-Italian Matilda Cuomo (the mother of politician Andrew Cuomo) and her thoughts on Andrew's longtime girlfriend’s rendition of lasagna. Sandra Lee, Food Network’s notoriously awful cook and host of Semi-Homemade, believes that lasagna is prepared with cottage cheese and canned tomato soup. Supposedly Mr. Cuomo's favorite meal, his mother commented, “…that’s not the way lasagna should be made.” You need not be Italian, a famous chef, or even a consummate foodie to make that statement. Sandra's version of the classic dish sounds plain awful. Unfortunately, she is not the only person to be under the evil assumption that lasagna is a layering of grisly ground beef, a jar of Ragu, and cottage cheese.

Lasagna done wrong is one of the world’s most terrible casseroles and lasagna done right (and there are many renditions) couldn’t be more delicious. Here is my recipe for lasagna and a classic, easy marinara sauce—both can be prepared a day in advance. Made with three fresh cheeses, olive oil, and wine-rich sauce, this dish is still easy without having to subject your family to bland, curded cheese swimming in a sea of Campbell’s.

Basic Tomato Basil Sauce

4 T olive oil
½ can tomato paste
4 handfuls or 1 c chopped fresh basil
4 large cloves minced garlic
2 T finely chopped fresh oregano, or 1 T dried
4 28 oz cans tomato sauce
1 c red wine
¼ c grated Parmigiano Reggiano

Heat olive oil in a large pot over low to medium heat. Sauté garlic until translucent, 4-5 minutes. Stir in basil and oregano. Add red wine and reduce until almost completely dissipated. Add tomato sauce, cheese, and paste. Bring to a heavy simmer. Cook over medium-heat, one hour; cook over low-heat additional hour, stirring occasionally.

Sausage Lasagna

1 lb mild Italian sausage
1 package (16 sheets) no-bake lasagna pasta
2 eggs
1/2 c grated Parmigiano Reggiano
2 c shredded mozzarella cheese
15 oz container of fresh ricotta cheese
2 T chopped fresh flat leaf parsley
½ lb sliced mozzarella cheese
1 recipe Basic Tomato Basil sauce
1 c chopped bail (optional)

Preheat oven to 350 degrees. Mix together eggs, ricotta, shredded mozzarella, parmesan, and parsley until blended.

Spread 1 ½ cups of sauce on bottom of 13 x 9 inch baking pan. Layer four uncooked lasagna sheets, 1/3 ricotta mixture, half of the sausage, ½ of the sliced mozzarella, and 1 - 1 ½ cups sauce.

Layer four more lasagna sheets, 1/3 ricotta mixture, and 1 - 1 ½ cups sauce.

Layer four more lasagna sheets, the remaining ricotta, the remaining sausage, and 1 - 1 ½ cups sauce.

Layer the last four lasagna sheets, 1-1 ½ cups sauce, and the remaining mozzarella slices.

Bake covered with foil for 60 minutes. Uncover and continue cooking until cheese is melted, about 5 additional minutes. Let stand 10 minutes before cutting. Spoon warm sauce over each piece, dust with chopped basil, and serve.

Serves 8.

Helpful hints:

• Make sure sauce is thoroughly cooled, if not chilled, when assembling casserole.
• If you make the dish the night before, take out of fridge for 30 minutes prior to baking.
• When layering lasagna, spread ingredients to edges to seal in pasta during baking.
• Sausage may be replaced with 2 cups of fresh, uncooked, chopped spinach for a delicious, vegetarian alternative.

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Gastronomy: Love Life with a Little Carbonara

Sometime last year, while reading Michael Ruhlman’s blog, I was inspired. His article entitled simply “Carbonara” was about taking time out to have a meal and a glass of wine with his wife. I am sure you can relate: The conversations with your partner that were once about things you enjoyed have been replaced with logistics—a list of commitments, home maintenance, and child care schedules (a.k.a., the honey do list).

Ruhlman and his wife both work from home—he’s a chef and she’s a food photographer. His solution to “catching up” is to make lunch for his wife so they were able to partake in adult conversation over food and a good glass of wine. That particular day he made Carbonara.

Like most people, my husband does not have the luxury of working from home. And after taking care of the household tasks, children, and maybe squeezing in the occasional shower, the thought of cooking an easy meal seems overwhelming. Having an adult conversation seems almost lavish. However, we do have our weekend evenings, a heat lamp, and occasionally can escape to a good home-cooked meal and a glass of wine.

My version of Carbonara—spaghetti, thick cut bacon, eggs, cream, Parmesan, and Italian parsley is the ideal dish for this occasion or the simple weekday meal. When you have the chance, take an evening, cook an easy, mouthwatering pasta dish, and reconnect. You will find yourself in a state of contentment that you have not felt in long time and may be surprised how connected a good meal can make you feel. Sometimes as parents, we forget who we are as a couple. Cook a great dish, drink more wine, and most of all, love your life.

Carbonara

1/2 lb pancetta chopped or thick-cut bacon
2 T extra-virgin olive oil


2 large egg yokes
1/4 c heavy cream
1/2 c freshly grated Parmigiano-Reggiano cheese, plus 1/8 c extra for the top
Black pepper, ground fresh from the mill

3 T chopped parsley
1 lb spaghetti

In a large, pot boil water for pasta. Place pancetta or bacon into the pan and cook until crisp at the edges; turn off heat. Separate two eggs yokes and place into a large serving bowl. Beat with a fork. Add 1/2 c Parmesan and heavy cream. Mix well. Add cooked, drained spaghetti and olive oil to the bowl; toss, coating the strands well. 
 Add a liberal amount of fresh ground pepper and 2 T parsley. Add pancetta and toss again. Top with final T of parsley and 1/8 c reserved Parmesan. Serve immediately.

Serves 4.

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Gastronomy: Luscious, No-Brainer Brownies

I have previously blogged about my loathing of baking and my love of cooking. Precision and time consumption are not only against my nature, but also my lifestyle. Having a small child, our home on Friday nights is often filled with neighbors and friends who have small children as well. As a result, I am always left scrambling for a dessert option that is easy and the little ones will enjoy as a special treat. This usually means that I stop at my local, corner bakery, Dinkel’s, and pick-up cupcakes or cookies.

When I tire of the bakery pick-up, however, the other Mod City Mom has a fab recipe for brownies that has become a staple in our house (it has been in use so long, that she can’t remember where she first found it). They are everything that you would expect a good brownie to be—rich, chocolate flavor, velvety texture, and perfectly decadent. And they are what our mom would call a "no-brainer"—perfect for the active mom who doesn’t like to bake. These brownies are easier than a box mix—the only difference is the rich taste. All you need is six simple ingredients and thirty minutes (seriously).

Luscious Brownies

2 c sugar
1 c unsweetened cocoa powder
1 c unsalted butter, melted
4 large eggs
1½ c flour
2 t vanilla

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan. In a large bowl, combine the sugar, cocoa powder, butter, and stir. Add the eggs, one at a time, stirring only until blended. Add the flour and vanilla. Stir until all the ingredients are blended. DO NOT OVERMIX. Transfer to pan and shake to even out. Bake in the top half of the oven for 20 minutes, until the center if firm to the touch.

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Gastronomy: Chicken Tarragon, an Ideal Weekday Meal

According to one really annoying celebrity chef, 30-minute dinners are easy to achieve. In fact, this particular chef boasts that there are hundreds of recipes that a home cook can prep, cook, and serve within the confines of a half hour. From my experience (and I cook often), unless you are making a sandwich, most dinners require more time than that. It’s not that I don’t appreciate the concept of a meal requiring little time and effort. During the week when work, school, and activities manipulate our schedules, most mothers would love to have a Rolodex of meals that were attainable in such a short amount of time.

I came up with the recipe for Chicken Tarragon when my finicky eating toddler decided one day that he actually liked chicken. It’s savory, easy, and quick—not 30-minutes-quick, but definitely less-than-an-hour-quick. Served with a side of steamed asparagus and a piece of crusty bread, it's well-rounded and pretty, too!

Tarragon Chicken with Asparagus
4 large boneless, skinless chicken breast
3 T unsalted butter for browning meat
2 ½ T fresh tarragon chopped
Juice from a half of lemon
¾ c dry, white wine
2 c chicken stock
¼ c heavy cream
1 bunch fresh asparagus
1 loaf crusty sour dough bread
Sea salt and fresh ground pepper

In a pot, boil salted water for asparagus. Meanwhile, pat chicken dry and season with a little bit of salt and pepper (be careful not to over-salt, because the sauce is quite savory). Heat butter in large skillet over medium-high heat. When butter is thoroughly melted and beginning to bubble, place chicken in skillet; brown both sides. Deglaze pan with white wine, making sure to scrape up the brown bits on the bottom. Reduce to half and add 1 ½ c of the chicken stock, tarragon, and cream. Reduce temperature to medium-low heat and cook about 25 minutes until the sauces thickens (if it becomes too thick, add the additional ½ c stock). Mix in lemon juice and simmer 2 more minutes. Remove from heat. While chicken is simmering, blanch asparagus for 3-5 minutes; remove from water and set aside.

Place one piece of chicken and a portion of asparagus in four low bowls. Spoon sauce in equal parts over chicken and asparagus and serve with a chunk of bread. This dish goes great with a crispy white wine.

Although I still haven’t convinced my son to try the asparagus, he gobbles up the chicken, sauce, and bread in way less time than it takes me to make it. Maybe that’s what the celebrity chef means by 30-minute meals—consumption time. If that's the case, Chicken Tarragon is a 10-minute meal that's sure to please even the pickiest palates in your house.

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Gastronomy: Pennsylvania Dutch Potato Filling

My husband's ancestors emigrated to Pennsylvania from Germany prior to 1800. When I found my partner, I didn't just marry a man, but an entire Pennsylvania Dutch tradition. My first Thanksgiving with my new family showcased the Pennsylvania Dutch specialties: Cope's dried, sweet corn; endive salad with a warm, bacon-kissed dressing; slow-stewed tomatoes; and, the prized show stopper, potato filling.

Instead of a traditional bread stuffing, many of the Pennsylvania Dutch filled their turkeys with a rich and buttery bread and potato mixture. My husband’s grandmother and mother never measured the ingredients, but were kind enough to estimate the quantities and let me shadow them a few times over the years. Because of its popularity in our family, we not only stuff the turkey with potato filling, but serve it as a side in a large casserole, baked to perfection. The filling provides a wonderful accompaniment to poultry, is brilliant left over, and can be made a day ahead of time or even frozen. To top it off, using this recipe means that you don’t have to prepare both potatoes and stuffing on the same day—the Pennsylvania Dutch managed to beautifully marry the two.

Pennsylvania Dutch Potato Filling

5 lbs white potatoes, peeled, quartered
5-6 onions, delicately diced
1-2 sticks butter, + 2 T butter
6 slices of white bread, broken into small pieces
2 eggs, slightly beaten
1/4 c fresh, Italian parsley, finely chopped (or 4 t dried parsley)
Milk, if necessary (usually ½ - 1 cup)
Salt and fresh-ground pepper to taste

Boil potatoes in a large boiling pot for approximately 20 minutes, or until you can easily stick them with a fork.

Meanwhile, in a separate frying pan, melt butter and add chopped onions. Cook over medium heat for approximately 10 minutes, or until onions are tender and translucent. Set aside.

Drain water from potatoes; return potatoes to pot to mash. (For a chunkier texture, use a potato masher; for a fine texture, use a hand mixer, which I prefer.) To the potatoes, fold in cooked onion, broken bread pieces, eggs, parsley, salt, and pepper. If too dry or stiff, add enough milk to create a light, creamy texture. Place in greased baking dish, dot with remainder of butter, and bake uncovered at 400 degrees for approximately 1 hour or until golden brown.

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Gastronomy: Dark and Stormy

It’s spooky, it’s creepy, it’s Halloween: How about a Dark and Stormy?

Last weekend, my wonderful, hospitable neighbors had us over for dinner after our local children's Halloween parade. While all of our crazy toddlers were running amuck from an overabundance of Halloween sugared treats, the adults decided to overindulge, too! The Dark and Stormy splendidly weather-proofed us from the noisy deluge of 10 overactive, rapturous children!

Dark and Stormy

2 c spiced rum
4 c light colored ginger beer
Ice
Orange sugar
Black gummy bat, spider, or worm

Mix rum and beer gently in an iced pitcher. Distribute evenly into six orange sugar rimmed glasses. Add creepy gummy worms, spiders, or bats and toast to All Hallows Eve!

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Obsession: Orange Chills Cocktail

Since Halloween falls on a Saturday this year, naturally our obsession is cocktails! Accompany your tricks with more than one, spooktacular treat!

Orange Chills Cocktail

1 part gin
1 part Cointreau
1 part orange juice
4 parts lemon-lime soda
Splash of grenadine
Ice
Orange slices
Yellow, black, or orange sugar

Coat rim of cocktail glass with orange juice; dip in sugar. Shake first six ingredients in cocktail shaker; pour into glass. Garnish with orange slice! Chilly!



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Gastronomy: Chicken Potpie, an Ageless Classic

I love to try new recipes and experiment with flavor profiles. There is something incredibly gratifying about creating a new concoction that actually turns out, because, let’s be honest, many times innovation in the kitchen leads to a disastrous meal. Any home cook can relay a long list of first time recipes that turned out very badly. Even so, we keep trying.

In my opinion, however, only one kitchen activity rivals the trials and joys of experimentation: Making a classic dish—the kind of dish that has been tested, full-proof, and passed down through generations. A dish, that time-after-time, satisfies you and your guests. One of my all time favorite classics is Chicken Potpie.

Meat pies mixed with vegetables have been around since the Middle Ages. Potpies were described as a crusted pastry made with poultry or meat and, usually, chopped vegetables. These pies were an affordable meal for modest dwelling families and rural workers—providing comfort and nourishment to get through brutal winters. Sound familiar? That’s because the rules of making a potpie have scarcely changed. The traditional chicken potpie in America has also been around since the late 17th Century and today, over 200 years later, the potpie remains a family staple that brings sustenance and comfort even on the coldest of days.

Chicken Potpie

3 large chicken breasts, boiled and shredded into large chunks
4 large carrots, roughly sliced
1 shallot, finely chopped
2 Russet potatoes, skinned and cubed
1 c frozen peas
½ stick unsalted butter
¼ c flour
8 cups chicken stock (preferably homemade)
1 package frozen puff pastry
1 egg, plus 1 T water to brush over pastry
Sea salt and freshly ground pepper

Preheat oven to 350 degrees. Take out puff pastry to thaw according to package directions.

In large pot, melt butter in a large sauté pan; add shallot and cook until soft and translucent. Add flour to create roux. Add chicken stock, making sure to deglaze pan. Add carrot and potatoes. Bring to a hard simmer until sauce thickens and vegetables soften. Add peas and chicken; cook another five minutes. Add salt and pepper to taste. Place mixture in casserole dish and cool down (about 15 minutes). Cut puff pastry to fit over pot pie and brush with egg wash. Bake for 45 minutes or until pastry is golden brown and the casserole is bubbly. Serve with a robust Chardonnay.

Serves 6

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Obsession: Sunset Magazine's Apple Oven Cake

This month's Sunset Magazine (October 2009) featured a reader's Apple Oven Cake recipe. I've only had this magazine for a little over two weeks and I have already made this beauty three times. It's simple, fresh, delicious, and the perfect way to celebrate autumn's apples! I guarantee that you will be as obsessed as we are once you try it!

Apple Oven Cake

3 T butter
1/4 c packed light brown sugar
1/8 t cinnamon
1 sweet apple, peeled and sliced
3 large eggs
1/4 t salt
1/2 c flour
1/2 c milk
1 T fresh lemon juice
1 T powdered sugar

Preheat oven to 425 degrees. Melt butter in a 12-inch ovenproof frying pan over high heat. Add brown sugar and cinnamon, swirling to combine. Add apple and cook until just starting to soften, about 3 minutes.

Meanwhile, in a blender, whirl together eggs, salt, flour, and milk. Pour egg mixture into pan and bake until puffed and brown, about 15 minutes. Sprinkle with lemon juice and powdered sugar. Enjoy!

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Gastronomy: Pancetta, Rosemary Pork Roast

Cooking inspires me in a similar way the ebb and flow of the seasons do. The heartwarming meals that accompany the changing of the leaves and the rapidly dropping temperatures—a reminder that another year is ending in only a few short months. It is an opportunity to change my heart and feed my soul.

There's nothing quite like the first, crisp fall day—the kind of day that indicates it is time to pull out your sweaters, place an extra blanket on your bed, and modify your weekly recipe rotation. Creamy fall chowder replaces fish on the grill, bbq chicken is substituted with heavily buttered chicken pot pie, and oven roasted meats take the place of grilled ones.

The recipe below is an Italian-inspired variation of traditional pork roast. I usually serve it with creamy parmesan polenta and homemade sour applesauce. The smell of this rich, succulent meat cooking in the oven is enough to make you wish that the autumn lasted all year 'round. Serve it with a pumpkin ale or heavy amber to make your stomach rejoice.

Pancetta, Rosemary Pork Roast

5 garlic cloves
1 T finely chopped fresh rosemary leaves
3 T olive oil
4 lbs (two pieces) tied, boneless pork loin roast
Sea salt and freshly ground black pepper
6 oz pancetta, thinly sliced
2 c chicken broth
2 c dry white wine
1 large shallot, roughly chopped

Mince garlic and finely chop rosemary; mix together with olive oil in a small bowl with 1 T salt. Pat roast dry to ensure rub will adhere to the meat. Sprinkle generously with fresh ground pepper. Rub the garlic rosemary mixture over the pork and wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate for at least 3-4 hours.

Preheat the oven to 350 degrees. Pour 1 cup of broth and 1 cup of wine into the roasting pan. Add shallots to liquid. While roasting, add more broth and wine to the pan juices; baste several times. Roast the pork until a meat thermometer inserted into the center registers 160 degrees F or 1 ½ to 2 hours. Transfer the pork to a cutting board; cover with aluminum foil to rest for 15 minutes. Separate pan juices to pour over the top once the roast is carved.

Serves eight.

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Gastronomy: Bolognese, it's NO Beef-A-Roni

Growing up, I thought Bolognese equaled a can of tomato sauce plus a pound of semi-fatty grisly, ground beef. The only version that I was familiar with was not a far cry from canned Chef Boyardee Beef-a-Roni (my saliva production spikes just thinking about it). Somewhere in my culinary awakening (a journey that will continue for the rest of my life) I discovered that Bolognese (meaning Ragu) has many different interpretations—none of which are red, soupy tomato sauce paired with puréed ground beef.

This slow cooked dish is a layering of flavors that begins with finely chopped celery, onion, and carrots sautéed in olive oil. A combination of ground veal and beef (sometimes pork or sausage are used as well) is then added to the pan. Some people add milk, others cream, and depending on what region of Italy you are from, some argue for the addition of several other ingredients, including mushrooms, ricotta cheese, or chopped pancetta. But, no matter which ingredients you use, the dish is cooked ever-so-slowly until all the vegetable flavors and rich textured meats blend together making it other-worldly. Deglaze the pan with a heavy dowsing of wine and your palate will think it went to heaven and back.

Veal Sirloin Bolognese

1 lb ground veal
1 lb ground sirloin
2 15 oz cans whole tomatoes
2 15 oz cans chicken stock
1 c heavy cream
4 cloves garlic
1 medium yellow onion

3 large carrots
5 celery ribs
1 c white wine
1 lb linguine or tagliatelle
10 oz ricotta cheese

Parmigiano Reggiano (for top)

Olive oil
Salt and fresh ground pepper

Finely chop onions, celery, and carrots. Mince garlic. Place large pot over medium-low heat with olive oil; add onion, celery, and carrots. Sauté until veggies are soft, about 15 minutes. Add garlic, stirring constantly to avoid burning, about 5 more minutes. Add meat and a little bit of salt and fresh ground pepper. Cook until meat is browned and sweating liquids have dissipated. Deglaze with white wine and scrape the bits off the bottom of the pan. When the wine is completely evaporated, add drained tomatoes and chicken stock. Cook over medium heat 2-2 ½ hours. When liquids are almost gone, stir in cream and ricotta. Serve over pasta with a sprinkle of cheese and a glass of crisp white wine. Salute!

Serves 8.

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Obsession: The Barbecue! Bible

My sister and her husband have been using Steven Raichlen's Barbecue Bible for years. So, when my mom bought my husband his own copy for his birthday, we were excited to get started. Raichlen's tome features beautifully colored pictures, helpful Q&As, and over 500 live-fire recipes for meat, seafood, veggies, and desserts. Also included are tips and tricks for making sides, sauces, and rubs. With the grill season fast approaching, The Barbecue! Bible will supply all your ideas for a summer of finger-lickin' el fresco dining.

Details: www.amazon.com/exec/obidos/tg/detail/-/0761149430 and www.barbecuebible.com.

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Gastronomy: Shrimp Scampi, a Bi-Weekly Classic

In my continued quest to cook all of the eight "classic" dishes that were featured on last season's Top Chef, I think I finally created a really great Shrimp Scampi. It is the perfect blend of acid, butter, garlic and fresh herbs. The best part about this dish is that it's fresh, delicious, and easy—even the clean-up is minimal.

Even though I wouldn't consider this one of the top eight "classic" dishes, the folks at Top Chef don't have to convince me to add this simple and tasty meal to my bi-weekly repertoire. Here's my recipe for the taking: Create, enjoy, and as always, drink a great glass of wine!

Shrimp Scampi

3/4 lb dry linguine

5 T unsalted butter

2 1/2 T good olive oil
2 large cloves or 4 small cloves of garlic

1 lb large, uncooked shrimp, peeled and deveined

1 1/2 t sea salt
1/4 t freshly ground black pepper

1/4 c fresh Italian parsley, chopped

2 T lemon zest, grated

1/4 c freshly squeezed lemon juice

1 lemon, sliced into rounds

1/2 c pasta water

1/4 c Parmesan cheese plus extra for top

Add linguine to a large pot of boiling, salted water and cook for 7 to 10 minutes, or according to the directions on the package. Reserve pasta water.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for about 2 minute. Be careful, the garlic burns easily! Add the shrimp, salt, and pepper; sauté until the shrimp have just turned pink, about 7 minutes, stirring often. Remove from the heat; add the parsley, lemon zest, lemon juice, and lemon slices. Toss to combine.

When the pasta is cooked, drain the linguine and add it to the pan with the shrimp. Immediately add the shrimp and sauce, toss well. Add parmesan and reserved pasta water, toss again. Serve hot with a generous sprinkle of Parmesan cheese.

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