Arroz con Pollo – Chicken with Saffron Rice and Peas

10/16/2013 by Laura Leave a Comment

I have made this recipe many times over the years. It is adapted from the Foods of the World – Spain and Portugal, Time Life cookbook series. As I mentioned on my “About” page, my Mom subscribed to this series of cookbooks and received one country or region per month, for two years. I learned to cook many international dishes from these books. The original set was sold at one of their pre cross-country move yard sales. Thanks to eBay, I have a full set of my own!

Don’t faint when you go to buy the Saffron. A little goes a long way… it is worth the splurge. The color, taste and aroma are so unique – there is not a suitable substitute. Saffron is harvested and packed entirely by hand. The threads come from the saffron crocus, Crocus sativus. I may plant a few bulbs myself next year!

For the Arroz con Pollo

1 chicken, about 3 pounds, cut into 6 to 8 serving pieces

Salt and fresh ground pepper

oil for frying

1/4 pound salt pork, diced

1 chopped sweet onion

4 cloves garlic, finely chopped

1/2 cup dry, white wine

1 tablespoon smoked paprika

1 can diced tomatoes (14.5 to15 ounces)

1 1/2 cups rice, uncooked

1 cup fresh or frozen peas

3 cups hot chicken stock

1/4 teaspoon ground saffron

2 tablespoons chopped parsley

Pat the chicken pieces completely dry with a paper towel. Season all sides with salt and pepper. Set aside. Warm a little oil in a heavy pan. Add the salt pork and cook, stirring frequently, until crisp and golden. Remove to a paper towel to drain.

Remove all but a tablespoon, or so, of oil from the cooking pan. Brown the chicken on all sides until it is a rich, golden brown. Remove from pan, when browned on all sides.

Add the onions and garlic to the pan and sauté until soft. Deglaze the pan with 1/2 cup white wine.

Add the tomatoes, with their juice, and the parprika. Simmer about 5 minutes. Add the rice, heated chicken stock, saffron, peas and pork. Bring to a simmer and cook about 5 minutes.

Return the chicken to the pot. Cover and continue to cook on low heat until the liquid has been absorbed and the chicken and rice are done, about 25 minutes. To serve, place a piece of chicken on top of a serving of rice. Garnish with copped parsley. Serve with a crisp green salad and crusty bread.

Pork Chops “Marsala” Style with Butternut Squash, Sweet Potato and Sauteed Apple

10/09/2013 by Laura Leave a Comment

We don’t have pork chops very often, not sure why. I found beautiful, all natural chops at the market last week. I mulled a few ideas over, took stock of what I had on hand, and decided on a “Marsala” style preparation. They were delicious! To have everything shown here “finish at the same time” start your squash and Brussels sprouts, before you start the chops.

For the Pork Chops Marsala

4 lean chops, with bone or without

Olive oil for frying

Salt and Pepper

3/4 pound sliced mushrooms, we like Cremini

3 Tablespoons of butter

1 cup Marsala

1 Tablespoon Bisto

Thyme for garnish, fresh or dry

Heat the oil in a large, heavy skillet, over medium high heat. Season the chops on both sides with salt and pepper. Brown on both sides. Remove to a plate.

Add the butter to the sauté pan, then add the sliced mushrooms. Sauté until a light golden brown. Add in the Marsala wine. Let simmer for about 5 minutes to reduce the alcohol. Add the chops back to the pan and continue to cook, until done, about 30 minutes. Remove the chops and thicken the sauce by whisking in the tablespoon of Bisto. Reduce to a very slow simmer. Return the chops to the pan and keep warm until ready to serve.

Serve with roasted butternut squash and Brussels sprouts, for the perfect fall meal.

For the Butternut Squash and Sweet Potato Mash with Sautéed Apple

1 medium size butternut squash, peeled, seeds removed and cut into 1″ dice

2 sweet potatoes, peeled and cut into 1″ dice

2 Tablespoons butter

For the Sautéed apple topping

1 apple, I used a Gala

2 Tablespoons of butter for sautéing

Dash of cinnamon, dash of cloves, dash of nutmeg

Place the diced squash and sweet potato in an ovenproof dish. Dot with the butter. Roast at 350′ about 45 minutes, until soft. Drain all accumulated water from the dish. Mash with a potato masher or immersion blender. Keep warm until ready to serve.

Slice the apple into thin slices. Warm the butter in a small sauté pan. Sauté the apple until a little soft. Season with the spices. Place a spoonful over the squash, when serving. Alternately, you can place the sautéed apples over squash all at once, and keep warm in the oven.

For the roasted Brussels Sprouts

Rinse the sprouts. Slice off the ends. Cut an “X” in the end with the tip of a sharp knife. Place in an ovenproof dish. Pour a good dash of olive oil over the sprouts. Season with salt and pepper. Roast at 350′ about 40 minutes, or until fork tender.

Garlicky Sautéed Mushrooms and Grilled Rib Eye Steak

09/24/2013 by Laura 2 Comments

How do you make a quick weeknight steak and salad dinner special? Add sautéed mushrooms, of course. The sweet and savory combination of garlic and vermouth, combine with the smokiness of the grilled steak to create a restaurant style taste experience, without leaving the house!

For the mushrooms

You can prepare these while the steak is on the grill.

1 Tablespoon Olive Oil

4 Tablespoons of Butter

2-6 Cloves of Garlic, finely minced (personal preference applies to the quantity of garlic used)

3/4 Pound Cremini Mushrooms (baby portabellas), cleaned and sliced

3/4 Cup SWEET Vermouth (the red one)

1 Teaspoon Bisto (you can omit this, but it thickens the sauce as well as adds a dark glossiness)

Warm the olive oil in a sauté pan. Add the butter and melt over low heat. Add the minced garlic and sauté about 5 minutes, careful to not let it brown.

Add in the mushrooms and sauté until they are softened and lightly browned.

Add the sweet vermouth. Simmer over very low heat, about 10 minutes.

Add the Bisto, sauté a few minutes until sauce thickens. Keep warm until ready to serve.

Summer Shrimp Salad

09/12/2013 by Laura 2 Comments

It’s nearly mid September. Last year at this time, I would have been posting a pot roast or some other simmer all day, warming comfort food. As you know, it has been UNSEASONABLY WARM here in Seattle and yesterday was just down right HOT! 93 record breaking degrees.

We have this salad many times throughout the summer. I have not previously posted it and I am not sure why. It is one of those very simple things that we almost always have ingredients on hand for, and one of those “go to’s” when we cannot figure out what to make on a hot day. Use any kind of shrimp (or crab) you like. We started using the larger size shrimp a couple of years ago because we always seem to have a bag or two in the freezer.

For the Salad

Lettuce, your choice

6 ounces shrimp, per serving

Avocado, 1/2 per serving

Hard boiled eggs, 1 per serving

Tomatoes

Black Olives

Lemon for garnish

Fresh parsley, for garnish

For the dressing

Mix equal parts of your favorite Seafood Cocktail Sauce and Mayonnaise together. Add a smidge of horseradish and a squeeze of lemon, or not – make it your own.

Plate the salad on chilled plates, arranging the ingredients in a pleasing way. Enjoy with a nice summer Rose or a cold beer!

Heirloom Tomato, Basil and Buratta Salad

09/07/2013 by Laura 3 Comments

I hesitated posting this, as it is so simple. Then I thought about February in Seattle. I will want to look at these photos in a few months to remind myself there is hope….the rain will stop, the sun will shine, the ground will thaw, we will plant a garden, and we will have gorgeous heirloom tomatoes once again.

We are to have a few more record-breaking days in the low to mid-eighties this week. The best summer I can remember in Seattle. Knowing the tomatoes will soon stop, I decided to treat myself one (hopefully not, but probably so) last time to an heirloom tomato, basil and burrata salad. It was the perfect chance. Dave was away at a gig, and I did not need to prepare a full meal. Dave does not like burrata nor would he ever consider a tomato salad a meal. He would probably fall over dead to know we paid $30 for this at Boulevard in San Francisco last summer! Anyway, spring for the buratta and heirloom tomatoes(if you don’t have them in your garden)….treat yourself, it is worth it!

Buratta, Heirloom Tomato and Basil Salad

Heirloom Tomatoes

Basil

Buratta

Fruity Olive Oil

Balsamic Vinegar or Balsamic Glaze

Fresh Ground Salt and Pepper

I arranged my tomatoes and cheese on a pile of wild arugula, which is not visible. (Also something I love that Dave does not care for!) Garnish with fresh basil, cracked pepper and salt and a drizzle of EVOO and balsamic. ENJOY!

Savory Tomato Tart with Pesto, Mascarpone and Ricotta Filling – and Detailed Pie Crust Instructions

09/04/2013 by Laura 1 Comment

The tomato “situation” continues at our house. Don’t think I am not grateful for the bounty of fruit this summer! It is just sad that the season is so short and it happens all at once! After making 8 quarts of sauce this weekend, I still have about 30 pounds of tomatoes, in varying stages of ripeness.

I searched the internet for a Tomato Tart recipe that would incorporate all the things in my refrigerator that I needed to use up. Pesto, Mascarpone, Ricotta, Parmesan…. I found variations, but not exactly what I wanted. Below is the combination I came up with. It was quite yummy!

Laura’s Tomato Tart

Prepare the crust

Pie crust preparation has been revolutionized by the food processor! I only started making crust about 3 years ago. Up to that point, I used the frozen or refrigerated options. There were a couple of good reasons: First, I really did not have a proper counter to roll out dough, until the kitchen remodel in 2010! Second, I think I inherited “fear of dough” from my Mom. I will never forget walking in the door from school at about age 10, just in time to hear my Mom let out a word I had not heard her use before, while watching the dough, bowl and rolling-pin go into the garbage can! I don’t remember what happened after that…. I don’t think there was a pie! Anyway, if you have a food processor, make the crust from scratch. It is worth the effort and you know exactly what is in it! Detailed instructions below. This is a very easy dough to work with.

(The Crust Recipe is Ina Garten’s, from Barefoot in Paris, 2004)

1 1/2 cups regular flour, plus more for dusting the board

1/2 teaspoon Kosher salt

12 tablespoons cold unsalted butter, divided

3 to 4 tablespoons ice water

Have all your ingredients ready to go. (pic 1) Put the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and (pic 2) pulse until the butter is the size of peas. With the machine running, add the ice water a tablespoon at a time, and process until the dough becomes crumbly (pic 3). Don’t over process. (pic 4)Dump the dough out on a floured board, (pic 5) gather it loosely into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll the chilled dough on a well-floured surface to desired thickness, and fit it into tart pan. Roll the pin over the top to cut off the excess dough.

(Thanks for the video and music, Dave!)

Cut a square of foil to fit into the pan. Spray with olive oil spray on one side and place, oil side down, into the tart pan. Fill the foil with beans or pie weights.

Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.

Prepare the filling

Place all ingredients in a bowl and mix well. Chill in refrigerator until ready to use.

8 oz. Mascarpone cheese

8 oz. Ricotta cheese

1 cup grated Parmesan

2 eggs

3 Tablespoons Pesto

Salt and Pepper

Prepare the tomatoes

Line a baking pan with parchment paper and spray lightly with olive oil spray. Slice the tomatoes into fairly thick slices and place on the paper. Season with salt and pepper and roast at 350′ about 15 minutes. Set aside until ready to top the tart. (Pre-roasting ensures the tart will not get too watery.) Tomato varieties below are Brandywine, Green Zebra and Juane Flamme.

Assemble the Tart

Pour the prepared cheese mixture into the pre-baked tart shell. Bake 75% of the way done – about 40 minutes at 350′. Place the roasted tomatoes on top and return the tart to the oven for another 10 – 15 minutes, until firm. Serve the tart at room temperature, with a little fresh basil sprinkled on top.

Fresh Tomato Sauce with Italian Style Turkey Meatballs and Spinach Pappardelle

08/26/2013 by Laura 1 Comment

One of my friends asked if I was using the same tomato pictures over and over and over again. The truth is, the tomatoes are all ripening at once and I have been picking a colander full about every other day! I processed 4 quarts, gave many away and still have more than two people can eat! Sunday’s basket full led to a fabulous batch of fresh Marinara sauce. I am sure there will be additional batches to freeze and enjoy this coming winter.

I am certain every cook who has a patch of tomatoes has a fresh tomato sauce recipe. I think it is something that must be customized to your own taste. I “winged” it this time, but I will repeat this process, as it was absolutely delicious. (The green tomatoes are “Green Zebra” heirloom tomatoes. They are not unripe tomatoes. The yellow-orange tomato is Jaune Flamme – a new variety to us, that is really yummy.)

Laura’s Fresh Tomato Marinara

6 cloves Garlic

1 large diced onion

1 large diced Carrot

1 stalk diced Celery

Olive oil

Handful of fresh chopped Basil – about 1/2 cup

Fresh chopped Oregano – about 1/4 cup

Red Pepper flakes – about 1 teaspoon

Tomato paste – I used 3 small cans – you will need to judge this based on the desired thickness of your sauce and the water content of your tomatoes.

1 large can whole San Marzano tomatoes (I thought I needed additional color and depth, so I threw in the canned tomatoes.)

Salt and Pepper to taste

Fresh tomatoes – about 8 pounds, blanched, cooled, peeled and chopped*

In a very large pot, sauté the onions, garlic, carrots and celery in about 1/3 cup of olive oil, until softened. Always add the garlic last, to avoid burning it.

Add in the peeled, chopped fresh tomatoes.

Bring to a slow simmer, breaking down the tomatoes with a spoon. Add the tomato paste, canned tomatoes, herbs, and seasonings. Cover and simmer about 2 hours. I used the immersion blender near the end of the cooking time, to ensure all tomatoes were broken down.

Italian Style Turkey Meatballs

Inspired by Katie Workman’s recipe in Food and Wine Magazine

4 large eggs

3/4 cup whole milk

2 cups panko bread crumbs (use panko – they produce a lighter, fluffier meatball)

1 tablespoon minced garlic

1/2 cup finely chopped flat-leaf parsley leaves

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon dried basil, crumbled

1 teaspoon Italian seasoning

1/4 teaspoon dried red pepper flakes

1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1 tablespoon olive oil (ground turkey can be a little dry)

Kosher salt and Freshly ground pepper, to taste

3 pounds ground turkey

In a large mixing bowl, whisk the eggs and milk. Stir in the breadcrumbs, garlic, parley, oregano, basil, olive oil and cup of Parmigiano-Reggiano cheese. Add the ground turkey and mix well until all ingredients are combined.

Heat a generous amount of olive oil in a large sauté pan. Form the meat mixture into 1 1/2 – 2 inch balls and place in the sauté pan. Brown the meatballs on all sides. Transfer to a baking sheet lined with parchment. Bake for 15 minutes at 350′. Wipe the oil from the sauté pan, return the meatballs and smother in marinara sauce. Serve over your favorite pasta. We used our local La Pasta’s spinach pappardelle.

This was our first time making these meatballs. They are absolutely delicious and will become a staple around here. Next time, I will double the recipe so I can freeze extras for future use!

*I am sure you know the easiest way to peel a tomato is to blanch it in boiling water for about 30 seconds, and then drop it into an ice water bath. The skin will slide right off! Cut an “X” in the bottom of the tomato before dropping it in the simmering water.

Dave didn’t know I had onions in the garden! Walla Walla sweets of course. You should have seen his face when I reached into the ground and yanked them up! The basil is also growing like crazy. Pesto is forthcoming.

Ravioli with Creamy Pesto, Roasted Cherry Tomatoes, Basil, and Pine Nuts

08/01/2013 by Laura Leave a Comment

I absolutely adore summer when my garden, or the farmers market, dictate what is for supper. Last week we purchased beautiful, locally made ravioli from La Pasta. It has been in the back of my mind since we brought it home and popped it in the freezer. Also in the back of my mind was a jar of “The World’s Greatest Pesto” (per the signage) that I brought back from Eataly a few weeks earlier. While I have everything on hand to make pesto, it was one of those days I wanted something quick. All this coupled with the bumper crop of ripe cherry tomatoes, I knew what we would make for dinner!

Ingredients

4-6 Ounces Pesto, homemade, store bought, your favorite one

6 ounces fresh cream

1 pound fresh ravioli (ours was a 4 cheese blend)

12 -15 oven roasted cherry tomatoes

1/2 cup toasted pine nuts

1/2 cup slivered basil, plus a little more for garnish

1/2 cup freshly grated parmesan cheese, plus a little more for garnish

Directions

Roast the cherry tomatoes in a 375′ oven in a small pan coated with olive oil, for about 15 minutes. Season with salt and pepper before placing in oven. Remove from oven and set aside.

Toast the pine nuts over low heat in a small frying pan. Watch carefully as they easily burn. Remove from heat and set aside.

Grate the parmesan cheese, set aside.

Slice the basil, set aside.

Fill a pasta pot with water. Add salt, bring to boil. Meanwhile – prepare the sauce.

Warm a large sauté pan over low heat. Add a touch of olive oil. Add in the pesto and warm.

Add the parmesan, the basil and the cream. Stir gently to melt the cheese and warm the sauce.

Prepare the ravioli according to directions. (Fresh ravioli usually cook perfectly in about 8 minutes.) Drain the ravioli. Add to the sauté pan.

Add the toasted pine nuts, slivered basil and roasted tomatoes. Garnish with parmesan cheese. Serve with a cold, crisp salad, crusty Italian bread and a light Pinot Grigio.

Enjoy!

Tomatoes, Basil, Zucchini – Laura’s Summer Risotto

07/25/2013 by Laura Leave a Comment

Tonight’s dinner was inspired by a posting by Andrew Scrivani who taught the Food Photography class I took last weekend, at CreativeLIVE.com. The beautiful Tomato and Basil Risotto was created by Martha Rose Shulman, and featured in the NY Times. Andrew shot and styled the photo that was published with the recipe.

While I have a couple ripe tomatoes in the garden, I did not have enough for this recipe. A quick trip to the Farmer’s Market (there is one everyday in the summer, somewhere in Seattle) and we were ready to go. I knew Dave would not be happy with the original vegetarian version of this recipe, so I decided to add in Chicken Italian Sausage and Speck (smoked Prosciutto). Oh, I also added some diced zucchini….I am adding diced zucchini to everything right now!

Laura’s Summer Risotto

Ingredients

extra virgin olive oil, for sautéing

2 quarts of chicken stock

1 pound Italian chicken sausage, removed from casings

5 slices of Speck or Prosciutto, cut into strips

1 small zucchini, diced

1 onion, diced

2 garlic cloves, minced

3 large diced tomatoes

1 teaspoon fresh thyme leaves

1 1/2 cups Arborio rice

Salt and freshly ground pepper to taste

1 cup dry white

1 additional diced large tomato (I used up my small red and yellow cherry tomatoes)

1/2 cup julienned fresh basil

1/2 cup freshly grated Parmesan cheese – reserve a little for garnish

Put the broth into a saucepan and bring it to a simmer over low heat.

Brown the sausage in a little olive oil in a sauté pan. Add the diced zucchini and the Speck. Sauté about 5 minutes. Add a good splash of wine (about 1/3 cup), steam for a minute. Turn off the heat and set aside.

Heat the olive oil over medium heat in a heavy saucepan. Sauté the onion about 5 minutes. Add the rice and continue to sauté about 5 more minutes. The rice will snap and pop.

Add the 3 diced tomatoes, thyme, garlic and salt and pepper. Sauté until the tomatoes have broken down a bit, bout 5 minutes.

Add the remaining wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladleful’s (about 1 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done.

Stir in the reserved sausage mixture.

Add one more ladle of stock to the rice. Stir in the additional diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away with a garnish of Parmesan and basil.

Easy Summer Salad – Orzo Pasta with Shrimp

07/20/2013 by Laura Leave a Comment

Ah those lazy, hazy days of summer. We are having a record-breaking, dry Seattle summer. This week has been glorious with temperatures in the upper 70’s. The morning marine layer keeps things nice and cool until the sun burns through about 2pm. Even though it has not been THAT hot, making a meal without heating up the stove is always a pleasure.

I have been making this salad for many years. It was actually on the menu at one of the restaurants I worked at, a lifetime ago. I have changed it up a bit, of course, and make it many times over the summer for dinner, lunch or potluck parties. (Lettuce, tarragon and tomatoes are from the garden!)

Orzo Pasta Salad with Shrimp

1 16oz box Orzo pasta – cooked according to directions, rinsed and cooled. (do not overcook!)

1 small purple onion, finely chopped

1 large red bell pepper, finely chopped

4 stalks celery, finely chopped

1/4 cup parsley, finely minced

1 4 oz can sliced black olives – well drained

2 15 oz cans artichoke hearts, quartered – well drained (PACKED IN WATER – NOT MARINATED)

1/2 cup stuffed green olives – sliced

Mix all together with about 1 cup of mayonnaise. You do not want this too wet as you will add vinaigrette.

Vinaigrette:

Put all in a jar that you can shake well:

1 tsp. Fresh minced garlic

2 Tablespoons Dijon mustard

1/3 cup white wine vinegar

1/4 cup lemon juice

about 1 cup fruity olive oil (my FAVORITE Olive Oil is California Olive Ranch Arbequina)

1/2 t. minced rosemary

1/2 minced tarragon

1 teaspoon minced dill

1-2 teaspoons salt

1 teaspoon black pepper

Shake up and pour over salad and mix well.

Chill at least a couple of hours.

This salad is typically served with small salad shrimp (About 1 lb.) stirred in. I just put them on top prior to serving, that way the salad keeps longer.