Archives for the month of: February, 2014
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Cooking for a Crowd

February 21, 2014 //
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Last weekend we escaped the dirty snow of New York and spent several days at my parent’s new house in Vermont. It is the perfect vacation house because it has plenty of bedrooms and bathrooms, and a huge living room with two giant couches. It begs for groups. Funny enough, since I am an only child, there have only been a few nights where more than five of us have stayed there. But this weekend we packed the house – there were the five of us, two of my best friends, one of their boyfriends, and one of their daughters. Besides a lot of sledding, downhill skiing, and snowshoeing, we drank a bit too much wine and bourbon, and ate a ton of Vermont cheese.

Patrick in the snow fort he built out of 3 feet of snow.

Patrick in the snow fort he built out of 3 feet of snow.

Leading up to the weekend, my Mom and I planned the weekend’s menus. Knowing we had a lot of people to feed we tried to design meals that would be easy to prepare for a big group, be universally loved, and accommodate a variety of tastes and dietary needs. A couple of our weekend’s feasts made it to this week’s meal plan, along with two others that would also work for a large group. All of these meals can also be adjusted for as few as two people.

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal # 1: Cauliflower and Sausage Casserole + Green Salad
Meal # 2: Meatloaf, Roasted Potatoes + Green Beans
Meal # 3: Shrimp “Scampi” with Linguine + Green Salad
Meal # 4: Chicken and Vegetable Stir Fry + Rice

Your Grocery List, excluding the usual pantry items:

cauliflower – 1 medium (about 2 lb.)
onion – 2
scallions – 1 bunch
snap peas – 1 cup, or handful
lettuce – 1 head or bag
lemon – 1
red or yukon gold potatoes – 1 lb.
red, yellow or orange pepper – 2
zucchini and/or summer squash – 2
green beans – 1 ½ lb.
ginger – 1 small piece
whole peeled tomatoes – 1, 28-ounce can
breadcrumbs
fresh or dried thyme (if you don’t already have it)
dried basil (if you don’t already have it)
dried oregano (if you don’t already have it)
garlic powder (if you don’t already have it)
Worcestershire sauce (if you don’t already have it) – optional
Parmesan cheese (if you don’t already have it)
ketchup (if you don’t already have it)
soy sauce  (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
sesame oil  (if you don’t already have it)
eggs – 2
linguine – 2-3 oz. per person
sausage – ½ lb.
ground beef – 2 lb.
chicken breast – 1 lb.
bacon – 3 strips
cheddar cheese – ¼ lb.
shrimp – 1 ½ lb.
dry white wine

 

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Categories Meal Plans

Roasted Wild Striped Bass with Lemon, Olives, and Rosemary and Roasted Fennel with Artichoke Hearts

February 14, 2014 //
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Roasted Wild Striped Bass with Lemon, Olives, and Rosemary

The original recipe, published in The New York Times, actually uses Halibut, but when I visited my local fish market they didn’t have any, so I bought some beautiful, wild striped bass instead. It was a perfect substitution. My fishmonger suggested that the bass might take a little less time to cook than the halibut, but I found that it was done at exactly 10 minutes, just like the recipe said. If you can’t find halibut or even striped bass, be sure to get a comparable, thick, white fish, such as cod.

Roasted Fennel with Artichoke Hearts

A long time ago, my best friend dated a guy who asked her why all women loved artichokes. It had been his experience that women were crazy for them, while he thought they were just okay. I can’t speak for you, but this rings true in our house too. I love them, and Patrick thinks they’re fine. What is it about artichokes? Why do women love them so much?

(Note: both recipes serve 2, double the ingredients to serve 4)

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Categories Meals

Macaroni and Cheese with Prosciutto and Green Salad

February 14, 2014 //
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Macaroni and Cheese was one of the first meals that Patrick and I bonded over. I have to admit though that I had never really made it, except from a box, until I met him. While Patrick rarely cooks, except to make Sunday breakfast, he makes a fantastic macaroni and cheese. I found him this recipe, from Bon Appetit, when we started dating and he’s been making it for me ever since.

Macaroni and Cheese with Prosciutto

8 ounces (2 cups) small elbow macaroni
1 ½ cups (packed) grated Gruyere cheese
1 cup whipping or heavy cream
1 cup whole milk
3 ounces thinly sliced prosciutto, coarsely chopped
3 TB. grated Parmesan cheese
⅛ ts. ground nutmeg

Position rack in bottom third of oven; preheat to 400 degrees. Butter, or spray oil on 11×7-inch baking dish. Cook macaroni in large pot in boiling, salted water until tender, but still firm to bite. Drain well.

Whisk ½ cup of Gruyere, cream, milk, prosciutto, Parmesan and nutmeg in a large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyere over the macaroni. Bake until cheese melts and macaroni and cheese sets, about 20 minutes.

Green Salad

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Categories Meals

Kale, White Bean, and Kielbasa Stew and Bread

February 14, 2014 //
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Since I was a kid I have always loved kielbasa. I don’t eat it that frequently, but when I do, I get the real stuff from the Polish delis of Greenpoint, Brooklyn or Copiague, Long Island. This recipe isn’t as heavy as your usual sauerkraut and pierogi dinner. The kielbasa is mostly here to add flavor and a little bit of richness to the stew.

Kale, White Bean, and Kielbasa Stew

1 TB. olive oil
2 cloves of garlic, minced
½ lb. kielbasa, cut into ¼ inch-thick slices
1 cup water
1 cup chicken broth
2 small cans of white beans, such as cannellini or navy
1 large bunch of kale, chopped
½ ts. black pepper
¼ ts. crushed red pepper
⅛ ts. salt
2 TB. lemon juice

Heat oil in a large pot or dutch oven over medium-high heat. Add garlic and kielbasa, saute 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil. Cover, reduce heat, and simmer 5-10 minutes or until kale is tender. Remove from heat; stir in lemon juice.

Bread
A nice baguette or Italian bread would be a great with this stew.

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Categories Meals

Valentine’s Day

February 14, 2014 //
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On this day in 2009, Patrick proposed at Simon Pearce Restaurant in Quechee, Vermont. We were on our way to the Mad River Valley for a long weekend when he suggested we stop at one of my favorite restaurants for lunch. I was thrilled! After a leisurely meal of rich, cheddar soup, airy scones, and Vermont draught beer, Patrick suggested we visit the restaurant’s deck where you can see the adjacent waterfall. Despite what sounds like a total set-up, I had no idea what was coming. No sooner had we walked onto the deck that I turned around to see him down on one knee. Well, the rest is history –  and these days, that day feels like ancient history…

Minutes after I said yes!

Minutes after I said yes!

Five years later, we are driving to Vermont again for the long weekend, but with a toddler in tow. However, we were fortunate to celebrate the holiday, albeit a bit early, last weekend with another delicious meal, this time in Williamsburg, Brooklyn at St. Anselm. Sitting at the bar, we split a duck rillette appetizer, a plate of roasted shoshito peppers, a side of spinach gratin and I had a juicy, hanger steak with garlic butter while Patrick dug into a bourbon-soaked pork chop. Divine. It smelled so good at the restaurant that I told our waiter I wanted to live there. I think Patrick was bit embarrassed.

As you can tell, the way to this lady’s heart is through her stomach and in honor of this day of hugs and kisses I have prepared several meals for you that bring together ingredients that I love: artichokes, macaroni and cheese, shallots, olives, kielbasa, etc. Hope you enjoy them!

xoxo, Kelly

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: Kale, White Bean, and Kielbasa Stew + Bread
Meal #2: Roasted Wild Striped Bass with Lemon, Olives, and Rosemary + Roasted Fennel with Artichoke Hearts
Meal #3: Macaroni and Cheese with Prosciutto + Green Salad
Meal #4: Roasted Chicken Thighs with Tomatoes, Olives, and Feta + Sauteed Green Beans with Shallots

Your Grocery List, excluding the usual pantry items:
kale – 1 large bunch
lemon – 3
fennel – 2
lettuce or mixed greens – 1 head or bag
grape or cherry tomatoes – 1 pint or container
shallots – 7
rosemary – 1 bunch
green beans – 1 ½ lb.
kalamata olives – ¼ cup
Spanish olives – ½ cup (or just buy more of the kalamata olives and use those instead)
artichoke hearts – 2 cans
chicken broth – 1 small can
white beans (cannellini or navy) – 2 small cans
small elbow macaroni – 1 box
Gruyere cheese – approx. ½ lb.
whipping or heavy cream – 1 small container or 8 oz.
whole milk – 1 small container or 8 oz.
feta cheese – ¼ lb.
baguette or Italian bread
Parmesan cheese (if you don’t already have it)
ground nutmeg (if you don’t already have it)
thinly sliced prosciutto – 3 oz.
wild striped bass – 1 ½ lb. fillet
bone-in, skin-on chicken thighs – 8 or approx. 2 ½ lbs.
kielbasa – ½ lb.

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Categories Meal Plans

Roasted Chicken Thighs with Tomatoes, Olives, and Feta and Sautéed Green Beans with Shallots

February 14, 2014 //
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Roasted Chicken Thighs with Tomatoes, Olives, and Feta
This simple dish is a little bit salty, a little bit fatty, and super satisfying…
Chix Thighs w Shallots_Web


Sautéed Green Beans and Shallots
The addition of a shallot elevates this side dish from average to memorable.
Green Beans w Shallots_Web

1 ½ lb. green beans, ends trimmed
1 TB. butter
1 TB. olive oil
1 shallot, minced (optional)
salt and pepper

Bring salted water to a boil in a pot or saucepan and add green beans. Boil for about 5 minutes, or until crisp, tender. Drain the beans. In the same pot or pan, heat oil and butter over medium heat. When butter is melted, add shallot and saute for about 2 minutes. Add green beans to the pan and saute for another 30 seconds, add salt and pepper to taste.

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Applesauce Spice Muffins

February 12, 2014 //
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When Eliza was 6 months old I started her on solid food. For several months I spent my weekends cooking and pureeing all sorts of vegetables and fruits, and then freezing them into cute, 1-inch cubes for her breakfast, lunch, and dinner. For awhile, she pretty much ate anything I gave her, including broccoli. I thought I had hit the food lover’s jackpot – a child that ate like an adult! Ha, ha, ha – I was wrong.

When Eliza turned one she started to exert her strong will, and let us know with a vigorous shake of her head that she would no longer try anything new. Pretty quickly my veggie-loving baby only ate bread, pasta and some fruit. It could have been heartbreaking for me, but I kept in mind that I too was a difficult eater from childhood through my early 20’s. I knew she would most likely turn around at some point, and it wasn’t worth the hassle to argue with a mini Neanderthal.

Fortunately, as Eliza has grown into a toddler she has become more interested in food. Not so much eating it, but she does pay close attention to me when I am cooking, and has become an enthusiastic helper in the kitchen. Sometimes she will even try something because we made it together – progress. Our latest adventures in baking involved three of her favorite foods – applesauce, walnuts, and muffins – so, unsurprisingly it was a hit! Now, if only I could hide some veggies in those muffins…

Applesauce Spice Muffins
I am not a huge lover of muffins, but this recipe from Gourmet is so good I kept sneaking bites of them when Eliza wasn’t looking.
(Note: I didn’t have allspice, so I used ¼ ts. of ground cloves, and added another ¼ ts. each of the cinnamon and nutmeg)

One of her favorite snacks. She kept eating them while we were making the muffins.

She’s a natural – such care and precision.

Guess I spoke too soon….

Eliza loves to stir.

I think her favorite part was sprinkling the cinnamon sugar on the muffins before they went into the oven.

Hot out of the oven! These smelled great. Perfect for the entire family.

 

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Mustard Crusted Branzino with Sauteed Spinach

February 7, 2014 //
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Mustard Crusted Branzino
I was a little bit nervous making this dish for my in-laws recently. I had never cooked a whole fish before, and even though the fishmonger cleaned the branzinos for us I still had to chop off the head. Eliza got a kick out of that! If you can’t find branzino you can use trout, and there is no reason why you couldn’t just use a fillet of thin, white fish, such as flounder, for the dish instead of a whole fish. However, the presentation of a whole fish is pretty impressive!

(Also, I used dried thyme instead of fresh and it was fine.)

Parisians shopping for fish

Shopping for fish at one of Paris’s markets

Sauteed Spinach
Popeye would approve!

2 TB. olive oil
3 garlic cloves, thinly sliced
2 TB. pine nuts (optional)
2 bags or bunches of spinach, washed and dried well
salt and pepper
lemon wedge

Heat olive oil in a large pot over medium heat, when the oil begins to shimmer add the garlic and pine nuts, saute for 1-2 minutes. Add spinach to the pot and stir; as it wilts it will release water. Let the spinach saute for another 1-2 minutes, stirring frequently, until most of the water evaporates. Add salt and pepper to taste, and squirt lemon juice over the spinach to serve.

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Categories Meals

Spicy Peanut Chicken and Broccoli with Rice

February 7, 2014 //
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Spicy Peanut Chicken and Broccoli
Anything with peanut butter in it is fine by me. It’s what we all love about pad thai; right? I use broccoli instead of broccolini, because it is easier to find. If you can’t find Sriracha you could probably use a few dashes of hot sauce to add a little bit of heat, or for a milder dish, skip the Sriracha altogether. But, if you like a little spice, try and find that Sriracha – it does not disappoint.

Rice
I like Jasmine because it tastes nutty and cooks super fast, but really use whatever you prefer.

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Pasta Carbonara with Leeks and Lemon

February 7, 2014 //
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Pasta Carbonara with Leeks and Lemon

IMG_0831_Web
Let’s get this straight; carbonara does not have heavy cream in it! Its creaminess comes from the use of eggs and grated cheese; capisce? I’ve had carbonara that sits like a bowling ball in your stomach, but the real stuff shouldn’t do that. The addition of lemon and leeks to this traditional dish imparts it with the flavors of spring.

Don’t be afraid of leeks if you haven’t cooked with them before, just beware that they are dirty. After you chop the leeks, soak them in cold water for several minutes to release any stubborn dirt stuck within their layers. The other nice thing about leeks is that they are often one of the first vegetables to return to farmers markets in the spring because they can overwinter, which just means they can survive in the fields, even under snow, and be ready for an early harvest. How’s that for a tough vegetable!

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