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Is it spring or is it winter?

April 15, 2014 //
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Well this has been a crazy weather week! We started off with an absolutely beautiful weekend in NYC where it would not have been crazy at all to wear shorts and then bam – 30 degrees slams you in the face! Some of you probably even got some snow. Sorry about that. With Passover and Easter so late this year I thought we were guaranteed a holiday meal with local asparagus, but it looks like we’ll have to wait a few more weeks for those beautiful stalks to hit the farmers markets. Fortunately the first ramps of the season have been spotted and it is only a matter of time before everything else starts rolling in.  I can’t wait! I’ll be the first to say that I am pretty sick of what I’ve been cooking lately and I am ready to prepare and share with you some new recipes. In the meanwhile here’s a new meal plan with two new recipes and two repeats.

Eliza enjoying the sun at Brooklyn Bridge Park

Eliza enjoying the sun at Brooklyn Bridge Park

Meal #1: Chicken Fajitas + Black Bean and Corn Salad
Meal #2: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice
Meal #3: Penne with Swiss Chard and Kielbasa
Meal #4: Fennel and Garlic Shrimp + French Bread

Your grocery list, excluding the usual pantry items:

limes – 2
red bell pepper – 1
yellow or orange bell pepper – 1
onion – 1
scallions – 1 bunch
carrots – 2
jalapeño – 1
grape or cherry tomatoes – 1 pint
Swiss chard (preferably red) – 1 large bunch
fennel – 2 bulbs
Brussels sprouts – 1 lb.
parsley – 1 bunch
ginger – 1 small piece
can of black beans – 1
can (or bag) of corn – 1
salsa
tortillas
penne
rice
French bread
soy sauce (if you don’t already have it)
chili powder (if you don’t already have it)
ground cumin (if you don’t already have it)
crushed red pepper flakes (if you don’t already have it)
parmesan (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice vinegar (if you don’t already have it)
skinless, boneless chicken breasts – 1 lb.
kielbasa – 1/2 lb.
shrimp – 2 lb.
skirt steak – 1/2 lb.
Pernod (optional)

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Categories Meal Plans

Cooking with Wine

March 14, 2014 //
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Well, this week wasn’t any calmer than last. That may be why three out of the four recipes I choose for this week include white wine! Obviously, something is on my mind…

I do love to cook with wine. Like lemon juice or butter a little bit adds a ton of flavor and in a snap you can make a sauce to accompany almost anything. One of my rules for cooking with wine, which I learned watching Mario Batali, is to always use a wine you would drink on its own. This is great advice not only because you want to treat your dish with respect and not ruin it with something that doesn’t taste good, but also because it is nice to have a glass of wine while you cook. You don’t have to use a $30 bottle, but don’t use those “cooking wines” you sometimes see at the grocery store. There are enough decent $10ish bottles around these days which will do the job nicely. Note, the alcohol burns off as you cook so kids can eat any of these dishes.

(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: Perfect Pan-Roasted Chicken Thighs + Roasted Potatoes with Green Beans
Meal #2: Swordfish Parmesan + Roasted Broccoli
Meal #3: Porchetta Pork Chops + Fennel with Shallots and White Wine
Meal #4: Chicken Piccata with Noodles + Green Salad

Your grocery list, excluding the usual pantry items:

red or yukon gold potatoes – 6 medium
broccoli – 1 large head
green beans – 1 lb.
fennel – 2 large bulbs
shallot – 2
lemon – 4
lettuce – 1 head or bag
rosemary – 1 bunch
fennel seeds
noodles- 1 bag
eggs – 2
garlic (if you don’t already have it)
flour (if you don’t already have it)
capers (if you don’t already have it)
red pepper flakes (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
bone-in, skin-on chicken thighs – 4-8 (depending on the size)
bone-in pork chops – 4
thin chicken cutlets – 1 ½ lb.
swordfish steaks (6-8 ounces per person)
white wine

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Categories Meal Plans

Porchetta Pork Chops + Fennel with Shallots and White Wine

March 14, 2014 //
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Porchetta Pork Chops
IMG_0962_Web
Have you had porchetta before? If you haven’t, find some fast. One of the first times I ever had it was from a stand at the Brooklyn Flea aptly named Porchetta. Essentially it is a fatty, boneless pork loin that is stuffed with salt, fennel seeds, rosemary, garlic and other herbs before it is roasted over a wood-flame. Heaven!

Obviously we all can’t make porchetta ourselves at home, but fortunately Melissa Clark at the Dining Section of The New York Times created this super easy, at-home recipe. The first time I made it I was shocked at how much it tastes like its namesake. (Note: Clark’s recipes is for 2 servings, but simply double the ingredients to serve 4.)

Fennel with Shallots and White Wine
To compliment the fennel of the porchetta pork chops, I thought I’d share this braised fennel recipe from The Wine and Food Lover’s Diet cookbook. I know that I’ve been using a lot of fennel these days, but it is a great winter-ish vegetable. Don’t worry, the days of asparagus and peas are just around the corner!

2 large fennel bulbs
2 TB. olive oil
1 shallot, finely chopped
1 clove of garlic, chopped
½ cup dry white wine
1 ½ ts. lemon juice
salt and pepper

Cut off the stems from each fennel bulb and if the outer layer is tough, remove it or trim it. Cut the bulb in half lengthwise and remove the core if it is tough. Cut each half lengthwise into 2 or 3 wedges.

In a skillet over medium heat, warm the oil until it shimmers. Add the shallot and garlic and cook, stirring constantly, until softened, about 2 minutes. Add the fennel and toss well to combine with the shallot and garlic. Pour in the wine and lemon juice and season lightly with salt and pepper. Cover, reduce the heat to low, and cook until the fennel is tender when pierced with a thin, sharp knife, about 15 minutes.

Uncover and cook until the liquid has reduced slightly and the fennel is beginning to caramelize and brown around the edges, about 5 minutes. Taste for seasoning, adjust with salt and pepper, and serve hot.

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Categories Meals

Pasta with Marinara and Green Salad

March 7, 2014 //
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Pasta with Marinara

A friend of mine at work is originally from Rome, so she knows her pasta. A couple of years ago, we got to talking about homemade tomato sauce and I mentioned that I wasn’t happy with my recipe. Her face lit up, and she immediately gave me her recipe, which I’ve been making ever since. It is easy, quick and so delicious.

¼ cup olive oil
4 garlic cloves, crushed or sliced
1 large basil sprig
1 pinch of hot red pepper flakes
1 28 ounce can of crushed tomatoes (or whole, but crush them with your hands before using)
salt and pepper, to taste

In a large skillet over medium heat, heat the oil. When it is hot, add the garlic, basil and red pepper flakes. Saute for 1-2 minutes, until the garlic starts to sizzle, but don’t let it brown. Add the tomatoes and stir. Simmer until the sauce thickens a bit, about 15 minutes. Discard garlic, if you desire, and add salt and pepper to taste.

Pasta

Boil salted water and follow directions on the box.

Green Salad

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Categories Meals

Fennel and Garlic Shrimp with French Bread

March 7, 2014 //
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Here’s another Ina Garten recipe; this one is from her recent cookbook, Barefoot Contessa Foolproof. I love the combination of the fennel and the shrimp, and I really love how fast this comes together. We had this with bread, as Ina recommends, but it would be great over pasta too.
Fennel and Garlic Shrimp_Web

½ cup olive oil
2 fennel bulbs, chopped (fronds reserved)
1 head of garlic, minced
½ ts. crushed red pepper flakes
2 lb. shrimp, peeled and deveined
2 TB. flat-leaf parsley, chopped
2 TB. Pernod (optional)
2 ts. fleur de sel, sea or kosher salt
1 ts. freshly ground black pepper
French bread for serving

Heat olive oil in two large (12-inch) saute pans over medium heat (you need two pans so the shrimp cook properly). Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2-3 minutes, until the garlic just begins to color.

Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they’re pink and just cooked through.

Off the heat, sprinkle with parsley, 2 TB. of chopped fennel fronds, the Pernod (if using), the salt, and black pepper and serve it with bread to soak up all the pan juices.

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Categories Meals

Busy as a Bee

March 7, 2014 //
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This week has been pretty stressful. At the end of last week, Eliza got the croup and we’ve been battling it since – not fun. At the same time that we are taking extra care of her, both Patrick and I are getting busier at work. I was in Ottawa one night  for business and Patrick  worked one night, along with his usual Thursday night grad school class. Quiet nights at home have been few and far between and our weekdays will probably stay pretty hectic through May. Oh well.

During weeks like this I try to make dinner whenever I can, but with a special focus on quick meals. I’m sure your lives are pretty similar, so I hope you enjoy this week’s meal plan which includes a bunch of simple, delicious dinners. I also included a chili recipe, which I made for Sunday’s Oscars. It takes a little bit longer to cook than the other meals, but you’ll have leftovers for the rest of the week, which is perfect during this busy time.

(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: Fennel and Garlic Shrimp + French Bread
Meal #2: Chili
Meal #3: Pork Tenderloin with Apples and Red Onion + Roasted Brussels Sprouts with Blue Cheese, Dried Cranberries, and Walnuts
Meal #4: Pasta with Marinara + Green Salad

Your grocery list, excluding the usual pantry items:

fennel bulbs – 2
garlic – 1 head
red bell pepper – 1
green bell pepper – 1
yellow bell pepper – 1
lettuce – 1 head of bag
Brussels sprouts – 1 ½ lb.
red onion – 2
apples – 2
flat-leaf parsley – 1 bunch
basil – 1 bunch
14.5 ounce cans diced tomatoes – 3
28 ounce can of crushed tomatoes – 1
pasta – 1 box
kidney beans – 1 can
blue cheese – ¼ lb.
dried cranberries – ¼ lb.
walnuts – ¼ lb.
French bread
chili powder (if you don’t already have it)
cayenne pepper (if you don’t already have it)
cumin (if you don’t already have it)
unsweetened cocoa powder (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
maple syrup (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
Flour (if you don’t already have it)
shrimp – 2 lb.
pork tenderloins (approx. 2 lb. total) – 2
ground beef, buffalo, turkey or chicken – 1 lb.
Pernod (optional)

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Categories Meal Plans

Lemon Chicken Breasts with Noodles and Sautéed Spinach

February 28, 2014 //
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Lemon Chicken Breasts

I thought I was familiar with all of Ina Garten’s recipes, but I was wrong. I tried this recipe for the first time this week and I’m glad I did. It is one of those dishes that you throw in the oven for awhile so you have time to work on side dishes or just check your email.

I do have one reservation about this dish. While it isn’t hard to make, Ina recommends that you use boneless, skin-on chicken breasts, which can be hard to find. If you have a good butcher I’m sure they will debone them for you, but if you rely on a grocery store for your chicken – good luck. We happened to go to Fairway this week to shop, rather than our usual run around the neighborhood, so I had to rely on what they had. I got bone-in, skin-on chicken because I knew the skin was going to be important to the flavor of the dish. I decided to bone them myself – big mistake. It added another 10 minutes of prep time, and a lot of frustration. My suggestion – buy bone-in, skin-on chicken breasts and just expect this to take 40 minutes to cook. You could probably use cutlets but it will definitely not be as juicy.

Noodles
They will be perfect for sopping up the lovely sauce from the chicken.

Boil salted water and follow the directions on the bag.

Sautéed Spinach

2 TB. olive oil
3 garlic cloves, thinly sliced
2 TB. pine nuts (optional)
2 bags or bunches of spinach
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 some more (1-2 minutes), stirring frequently, until the water mostly evaporates. Add salt and pepper to taste, and squirt the lemon wedge over the spinach to serve.

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Categories Meals

Try it, You’ll Like it!

February 28, 2014 //
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When I was a kid I ate nothing but chicken cutlets, hamburgers, pizza, pasta, rice, potatoes, bread, cheese, corn and peas. As I got to be a teenager I added a few items to the list, such as steak and salad. An exciting palate, it wasn’t. In fact, it wasn’t until I was in my early 20’s, and lived in California’s Bay Area for a year, that I started to be adventurous with food. I was at least 22 before I even tried hummus for the first time! You want to know what finally got me to try new things? I felt left out. In California, I was exposed to so many new foods that I was tired of always saying no. Moving to CA was already a big adventure, so why not eat a little shrimp?

These days, I eat, or at least will try, almost anything. At the same time that I started to eat a bunch of new foods, the whole country seemed to become exposed to a lot of new items which are now relatively easy to get at the grocery store or a farmers market. Arugula, fennel, kalamata olives, etc. are all foods that I didn’t have to reject as a kid – I had never heard of them!

Expanding the variety of foods I eat has also made me a better cook because I now have more ingredients to experiment with. One tip for getting over the fear of preparing or eating something for the first time is to have it with something else that you already love. For example, take this week’s recipe for sausage with caramelized red onions and radicchio. Maybe you haven’t had or cooked radicchio before, but you love sausages and caramelized onions. How bad could it be? Pairing one new thing with a few, old favorites is a less scary way for you, or others in your family, to try new things. So, try it – you’ll like it!

(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: Panko-Crusted Salmon + Fennel and Parmesan Salad
Meal #2: Sausage with Caramelized Red Onions and Radicchio + Green Salad
Meal #3: Lemon Chicken Breasts + Sautéed Spinach
Meal # 4: Penne alla Vodka + Green Salad

Your grocery list, excluding the usual pantry items:

parsley – 1 bunch
fennel – 2 heads
lemons – 5
red onion – 2 medium
radicchio – 2 large heads
spinach – 2 large bunches or bags
panko breadcrumbs
Italian plum tomatoes (diced or crushed) – 1, 35 ounce can (or 1 large and 1 small can)
penne – 1 box
egg noodles – 1 bag
heavy cream – small container
balsamic vinegar (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
dried oregano (if you don’t already have it)
fresh or dried thyme (if you don’t already have it)
pine nuts (optional)
salmon fillets, skin on – 4 (6-8 oz. each)
sausages – 1-2 per person depending on their size
chicken breasts – 4 bone-in, skin-on (if you have a butcher get them to debone the chicken)
dry white wine
vodka

 

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Categories Meal Plans

Shrimp “Scampi” and Linguine with Green Salad

February 21, 2014 //
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Shrimp “Scampi”

I added the quotes because this is definitely not a traditional shrimp scampi, but it tastes pretty close. I like to pair the shrimp with linguine, but rice or even some good Italian bread would be great for sopping up the wine and lemon sauce.

1 ½ lb. shrimp, shelled and deveined
½ cup olive oil
½  dry white wine
2 TB. lemon juice
4 garlic cloves, minced
Pinch black pepper
2 TB. parsley, finely chopped (optional)
¼ – ½ cup seasoned bread crumbs

Preheat oven to 425 degrees. Lay shrimp in baking dish.

Combine olive oil, wine, lemon juice, garlic and black pepper in small bowl. Pour over shrimp and sprinkle with parsley and bake 10 minutes.

Remove dish from oven and sprinkle with bread crumbs.

Heat broiler to high, broil until bread crumbs are toasted, golden brown, about 2 minutes. Serve!

Linguine

2-3 oz. of linguine per person

Boil salted water for pasta, when boiling add pasta and follow directions on the box.

Green Salad

 

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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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