Penne with Hot Italian Sausage and Arugula

January 4, 2020 By

Here’s another entry my growing list of “there’s nothing to eat in this house’ recipes. This is a one pot wonder (unless you want to boil the pasta in a separate pot while you make the rest of the recipe) – pasta recipe with Italian sausage and arugula.

The hot Italian sausage was sitting in my freezer so I thawed it in the morning and made this easy pasta dish for dinner, all in 20 minutes.

Don’t have penne pasta on hand? No worries, use any dry pasta you have in your pantry.

Ingredients:

  • ½ pound dry penne pasta (I LOVE Delverde pasta)
  • 1 Tbsp. salt (for pasta water)
  • ¼ cup olive oil
  • ½ tsp. each salt and black pepper
  • 4 links hot Italian sausage (could use mild if you don’t like hot), removed from the casings
  • 5-ounce bag of baby arugula
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 1 Tbsp. softened butter combined with 1 Tbsp. flour to make a paste (called beurre manié)
  • ¼ cup freshly-shaved (or grated) Parmesan cheese

Directions:

  1. In a large saucepan over high heat, bring water to a boil. Add the salt and pasta and cook one minute less than recommended on the pasta packaging. Drain and set aside.
  2. In the same pan, warm the oil over medium heat for 30 seconds. Add the salt and pepper and cook for 15 seconds. Add the sausage and break down with a wooden spoon into bit-size chunks. Cook for 4 minutes, stirring occasionally.
  3. Add the arugula and cook until wilted, about 1 minute.
  4. Add the garlic and cook for 1 minute.
  5. Add the wine and broth and cook for 2 minutes, stirring occasionally.
  6. Add the beurre manié and stir into the sauce until slightly thickened, about 1 minute.
  7. Add the cooked pasta to the sauce and gently stir to coat. Continue cooking for 1 minute.
  8. Serve the pasta with the Parmesan.

Makes 2 servings.

Filed Under: Cheese, Entrees, Italian, Pasta, Pork Tagged With: , , , ,
3 January 2020 Romanian Mici (Mititei)

Romanian Mici (Mititei)

January 3, 2020 By

Mici also known as Mititei (Romanian for “small ones”) is a Romanian dish of mini sausage-shaped grilled ground meat made from a mixture of beef, pork and sometimes lamb blended with various spices, including smoked paprika.

This recipe is from my friends Jeff and Iulia Orel. Iulia hails from Romania and her American husband, Jeff who’s a chef, has made it his mission to recreate and perfect the dish they’ve enjoyed while visiting Romania.

Jeff and Iulia Orel (Photo by Jeff & Iulia Orel)

Ingredients:

  • 1 ½ pounds ground beef
  • 1 ½ pounds ground pork butt
  • 2 tsp. sea salt
  • 2 tsp. white pepper
  • 2/3 tsp. smoked paprika
  • ¼ tsp. coriander
  • ½ tsp. cumin
  • ½ tsp. cimbru (use savory if cimbru is unavailable)
  • 3 tsp. garlic powder or 4 cloves minced into a paste
  • 100 ml sparkling water ( ½ cup)
  • 2 tsp. baking soda 
  • Raw Mici (Photo by Jeff & Iulia Orel)

Directions:

  1. In a mixing bowl, combine all ingredients except for the water and the baking soda. Mix thoroughly. Cover tightly, or vacuum seal and refrigerate for 24 hours to allow the mici to develop their distinct flavor.
  2. When you are ready to make the mici, build a fire and let it burn down to coals, no flames. Alternatively, preheat your grill to 500F.
  3. While the wood is burning down to hot coals, I make the mici.
  4. In a mixing bowl, add the mici mixture, the sparkling water and the baking soda and mix well with your hands until the mixture feels “sticky”. Jeff recommends using your hands, grabbing large handfuls and crushing them in your hands like you would to crush tomatoes.
  5. Line a baking sheet with aluminum foil, set aside.
  6. Get a bowl of cold water to wet your hands periodically if the meat becomes too sticky.
  7. Using a scale, weigh out the meat into 1 ¾ ounce portions (27 portions if you don’t have a scale) and roll them tightly into balls, like you would do with meatballs.
  8. Roll out each mici into cylinder shapes like mini sausages (refer to the above photo of raw mici as reference).
  9. After the coals are hot, lower the grate as low as possible. Having a spray bottle with water is a good idea in case of flares ups when grilling – flames would negatively impact the flavor and texture of the mici.
  10. Place the mici on the grill, the key is to not mess with these, let them form a light crust before you turn them. Flip them once during cooking and let them be. Grill until the internal temperature reaches 140-145F (we know it’s recommended for the temperature to reach 160F, but at that temp, the mici will be less juicy. Up to you!), 8-15 minutes. The mici should have an elastic texture when you squeeze them and they’re done.
Grilled Mici (Photo by Jeff & Iulia Orel)

Serve immediately!

Note: The mici are best if served with Hrean, a horseradish condiment but yellow mustard would also work. To make your own Hrean, microplane a 3″ piece of fresh horseradish into 1 ½ Tbsp. sour cream.

Yields: 27 mici, 1 ¾ ounce each

Cheers,

Veronique

Filed Under: Appetizers, Beef, Cuisine Type, Pork, Romanian, Snacks, Starters Tagged With: , , , , ,
5 November 2019 Cream of Vegetable Soup

Cream of Vegetable Soup

November 5, 2019 By

Soups are our thing at our home and I try to make a giant batch on Sundays to eat throughout the week. This week, I had a ton of vegetables left and tried to use them all in this delish and easy to make Cream of Vegetable Soup. It’s perfect for #MeatlessMonday or any old day where comfort in a bowl is needed.

I puréed this soup and ran it through a fine sieve to get a super smooth texture but sometime I just purée it in the blender to keep some texture. Up to you, what you’re in the mood for.

Note that when I’m sautéing the vegetables, prior to adding broth, I let them brown quite a bit to boost up the flavor and give the broth a rich look and earthy flavor.

Who else likes to eat soup out of a cup??!

cream of vegetable soup

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 medium yellow onion, diced
  • 2 medium-large carrots, diced
  • 3 stalks celery, diced
  • 1 pound button mushrooms, sliced
  • 2 garlic clove, minced
  • 1 tsp. each salt & pepper
  • ½ tsp. each turmeric, garlic powder, dried thyme, sage and paprika
  • 64 ounces low-sodium vegetable broth, preferably homemade
  • ½ cup heavy cream + 1 tsp corn starch combined and stirred well, optional
Vegetables Sauteing
Soup Simmering
Soup Going Through Sieve (Optional)
Finished Soup

Directions:

  1. In a heavy saucepan over medium-high heat, warm the oil then sauté the onion, carrots and celery for 5 minutes, stirring occasionally. Add the mushrooms, garlic and spices and cook an additional 5 minutes, stirring occasionally.
  2. Lower the heat to medium-low and add broth. Simmer, partially covered, for 45 minutes.
  3. Purée with an immersion blender until completely smooth, about 3 minutes. Alternatively, add the soup to a blender and purée until smooth, about 1 minute. Pass the puréed soup through a fine sieve if you’d like ultra-smooth soup.
  4. Return the puréed soup to a clean saucepan and add the cream mixture, if using, and warm for 2 minutes until slightly thickened.
  5. To serve, ladle soup into cups or bowls.

Serves 4.

Filed Under: American, Mushrooms, Soups, Vegetables, Vegetarian Tagged With: , , , ,
31 October 2019 Fall Cocktails in Philadelphia

Fall Cocktails in Philadelphia

October 31, 2019 By

Fall is in full swing and the perfect season to cozy up with a cocktail to put you in the Autumnal spirit is here!

Check out some of the top places in the Philadelphia area to take a break from pumpkin picking and hayrides.

Aqimero at The Ritz-Carlton thinks inside the box with their specialty Smoke cocktail. The hazy spirit comes with Patrón Reposado, Del Maguey Mezcal, Luxardo, sugar, grapefruit bitters, and orange zest, served tableside in the restaurant’s signature smoking box.

SMOKE Cocktail

ChopHouse Grille in Exton, PA offers two fall-lovers martinis that give Bond a run for his money. Their Caramel Apple Martini has Smirnoff caramel vodka, apple pucker, butterscotch schnapps, and caramel. More of a pastry person? Try the Pumpkin Pie Martini, made with Pinnacle pumpkin pie vodka, Rumchatta, pumpkin pie spice, and a cinnamon sugar rim.

Caramel Apple Martini

The ChopHouse in Gibbsboro, NJ puts a spin on two classic cocktails. The Manhattan in the Fall offers Old Forester Rye, Averna, Maple Syrup, Angostura bitters, and brandied cherry. Tired of your average mule? The Spiced Pear Mule has Absolut Elyx, Pear Nectar, Turbinado, cinnamon syrup, and ginger beer.

Manhattan in the Fall

Thirsty Dice on 17th & Fairmount, Philadelphia’s original board game café, is fall-ready with their Timeline cocktail, a simple mix of hot spiced cider and scotch sure to warm you on chilly evenings.

Timeline Cocktail

It’s root veggie season! Visit Boardroom Spirits craft-distillery, located in Lansdale, PA to try their Keep Calm and Carrot On cocktail, a mix of Boardroom Gin, C, Carrot Spirit, Simple Syrup, fresh orange juice, fresh lemon juice, and thin carrot slices.

Keep Calm and Carrot On

It’s not so bad when your night’s a blur while visiting Inchin’s Bamboo Garden to try the 99% Chance of Foggy Nights cocktail. This creative drink combines vodka, honey, cream, chamomile bitters, ginger liqueur, and orange blossom water.

99% Chance of Foggy Nights

Happy cocktailing!

Veronique

Filed Under: Cocktails, Culinary Travel Tales, Food & Wine Events Tagged With: , ,
28 October 2019 Easy One Pot Cheesy Baked Pasta

Easy One Pot Cheesy Baked Pasta

October 28, 2019 By

I love one pot/pan dishes. I especially love them when they’re as simple and delicious as this easy, cheesy pasta dish.

I had a lot of basil left from my summer crop, so I added a giant handful to my already basil-packed marinara sauce that I took out of the freezer for this purpose. I used Rigatoni by my favorite pasta company, Delverde, but ziti, penne or other pasta would be just fine.   

This is a perfect dish for on a busy #MeatlessMonday

Ingredients:

  • ½ pound rigatoni pasta (I use Delverde brand)
  • 2 cups Basil-Packed Marinara Sauce (or other marinara sauce), warmed
  • ¾ cup diced fresh Mozzarella
  • 3 ounces freshly-grated Parmesan, I use Sartori Tuscan Reserve Shaved Blend
  • ½ pound sliced fresh Mozzarella

Directions:

  1. Preheat oven to 400 degrees.
  2. In an oven-safe pot/pan, cook the pasta 1 minute less than what’s indicated on the packaging. Drain and reserve.
  3. Over medium heat, bring the sauce to a simmer in the pan the pasta was cooked in. Add the pasta to the marinara sauce and toss to coat.
  4. Add the diced Mozzarella to the pasta and stir to distribute evenly.
  5. Sprinkle the parmesan over the pasta then top with the sliced Mozzarella.
  6. Place the dish on a baking sheet to prevent oven drips and bake for 20 minutes. Turn the broil to high in the oven and broil for 5 minutes, or until the sliced Mozzarella is melted and bubbly.

Yields 2 generous entrée-size servings.

Filed Under: Cheese, Entrees, Italian, Pasta, Vegetarian Tagged With: , , , ,

Easy Fluffy Pancakes

September 19, 2019 By

I have a few go-to pancake recipes like my World’s Easiest Pancake Recipe and my Basic Crepe Batter Recipe but another easy peasy fluffy pancake recipe is this one….it can be whipped up in mere moments and cooks up fluffy with some crispy edges (my favorite).

Ingredients:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 Tbsp. granulated sugar
  • 1 cup milk
  • 1 large egg
  • 2 Tbsp. butter, melted
  • ¼ cup vegetable oil (approximately) for frying the pancakes
  • Good quality butter and pure maple syrup for serving (not optional!)

Directions:

  1. In a small bowl, combine the flour, baking powder, salt and sugar.
  2. In another small bowl, whisk together the milk, egg and butter.
  3. Gently combine the dry and wet ingredients until just incorporated – don’t overmix.
  4. Heat a large skillet over medium-high heat and add a tablespoon of vegetable oil. Ladle about 3 tablespoons of batter onto skillet and cook until the surface of pancakes have some bubbles, around 1 minute (see photo below). Flip the pancake and cook another 90 seconds, or until browned. Continue the process until all the batter’s been used, wrapping cooked pancakes in foil until ready to eat.
  5. Serve with pats of butter and maple syrup.

Serves 4 healthy portions.

Filed Under: American, Breakfast Tagged With: , ,
3 September 2019 Grilled Paella

Grilled Paella

September 3, 2019 By

Paella, a traditional dish of Spain, is a favorite at my home in the summer time. The dish can feature a variety of proteins: seafood, fish, sausages, chicken….it’s very versatile.

With Lobster Tail Added

Since we’re huge fans of grilling, I’ve developed a fantastic paella version that I cook on my Weber charcoal grill with some wood chips for added smoky flavor.  

Don’t have chicken thighs but have chicken breasts? Don’t think twice, use what you have. Want to switch up mussels for clams, go ahead! Want to amp up the fish/seafood and skip the chicken and sausage….you get the gist, use what you’d like!

This version uses what we’ve come to like best. I cook the paella in my 12-inch cast iron pan and it’s the perfect size for two healthy eaters. This recipe can easily be doubled, just use a bigger pan.

Ingredients:

  • A handful of wood chips (Hickory is a good option), soaked in water for an hour
  • ¼  cup olive oil
  • ½ medium onion, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 pound boneless and skinless chicken thighs, cut into bite-sized pieces
  • 4 links of fresh Chorizo or Andouille, cut in ½ inch thick slices
  • 1 ½ cups short-grain rice, such as Calasparra or Bomba (could use Arborio in a bind)
  • ½ tsp. saffron
  • ½ tsp. each salt and pepper
  • 1 cup clam juice
  • 1 ½ cups seafood broth (could use chicken broth)
  • ½ cup dry white wine (if you prefer to omit the wine, replace with an additional ½ cup chicken broth)
  • ½ cup chopped tomatoes
  • 1 pound large shrimp, peeled, deveined, tails removed
  • Dozen mussels or littleneck clams, cleaned
  • ½ lemon
  • 1 Tbsp. chopped flat leaf parsley (optional)
Andouille Paella
Paella Rice and Onion

Directions:

  1. If using a charcoal grill, heat the briquettes until half are gray-ashy, then add wood chips (if using a gas grill, heat to medium).
  2. Place a 12-inch cast iron pan (or similar size paella pan) over the fire and warm for 2 minutes.
  3. Heat the olive oil then add the onion and cook until softened, about 4-5 minutes, stirring occasionally.
  4. Add the garlic to the onions and cook for a minute.
  5. Add the chicken thighs and the sausage stir then cover the grill and cook for 3 minutes, stirring to ensure even browning. Remove the chicken and sausage and wrap in foil to keep warm.
  6. Add the rice to the pan and stir to coat in the oil, then cook for 4 minutes, stirring occasionally.
  7. Add the saffron, the salt and the pepper and stir to combine. Return the chicken and the sausage to the pan then add the three liquids and the tomatoes and stir well to ensure any browned bits are picked up. Bring to a simmer and cook 15 minutes, covered, NOT stirring to help create the lovely crust on the bottom of the pan called Socarrat.
  8. Add the shrimp, cover the grill and cook for 3 minutes.
  9. Add the mussels/clams, hinge-side down in the rice, cover the grill and cook for 3 more minutes.
  10. Remove the pan from the heat, squeeze a half lemon over the paella and sprinkle some parsley, if using.

Serves two.

Filed Under: Chicken, Entrees, Fish, Seafood, Spanish Tagged With: , , , ,

Easy Cilantro Rice

July 30, 2019 By

This easy cilantro rice is so easy to prepare but so tasty. It pairs beautifully with a variety of proteins like grilled chicken, steak, pork chop or fish and the bonus is that you’ll have leftover chimichurri sauce leftover for other meals!

Ingredients:

Directions:

  1. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high then reduce the heat to low, cover and cook, without stirring, for 12 to 14 minutes, or until the water has been absorbed, and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
  2. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core, then thinly slice lengthwise. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper.
  3. In a large sauté pan, heat the olive oil on medium-high until hot. Add the sliced onion and pepper; season with a pinch of salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring, 30 seconds. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired.

Makes 2 servings of rice.

Filed Under: American, Asian, Entrees, Mexican, Sides, Vegetarian Tagged With: , ,
8 July 2019 Strawberry Bread Pudding by Redz Restaurant

Strawberry Bread Pudding by Redz Restaurant

July 8, 2019 By

Bread pudding is a dessert popular in many countries and typically made with bread, milk or cream and generally containing eggs and butter. The dish can be sweet or savory depending on where in the world it’s served.

Redz Restaurant (https://redzrestaurant.com) stays true to the American inspired fare it serves. Chef Roeloff DeGroot prepares it as it’s enjoyed in the United States, traditionally sweet, and utilizes the freshest seasonal fruit.

Photo by Redz restaurant

Ingredients:

  • 1 cup whole milk
  • 1 egg, beaten
  • 1 Tbsp. butter (plus more for greasing ramekins)
  • Pinch salt
  • 4 croissants, or half a loaf of sweet bread such as a Challah or brioche (cubed)
  • ½ cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. lemon zest
  • 1 cup strawberries, quartered
  • Powdered sugar, optional

Method:

  1. Heat oven to 350 degrees.
  2. In a small saucepan over low heat, warm milk, egg, butter, vanilla, sugar, strawberries, lemon zest and salt. Cook just until butter melts; cool.
  3. Meanwhile, butter a 4 ramekins and fill with cubed bread
  4. Place Ramekins in a sheet pan with water and place in oven for 45 minutes
  5. Garnish with powdered sugar, if using

(Serves 4)

About Redz Restaurant

Located at DoubleTree Suites by Hilton, Redz Restaurant & Bar in Mt. Laurel, NJ serves authentic specialties from all over the country. Known for its carefully chosen and locally sourced in-season ingredients with an imaginative approach to many of the foods you know and love—as well as many others you’ll be delighted to discover.

Filed Under: American, Desserts, Fruits Tagged With: , , ,
3 July 2019 Purple Rain Cocktail

Purple Rain Cocktail

July 3, 2019 By

This cocktail, created by Beverage Consultant/Mixologist extraordinaire, Rachael Robbins (check her out on Instagram: https://www.instagram.com/chickologist.

Purple Rain. Photo by Rachael Robbins

The ingredients look incredible and I loved butterfly pea flower tea from my recent trip to Thailand, but come on, just the look of this drink makes me want to yell “come to mama”!

Ingredients:

  • 2 ounces silver tequila 
  • 1 ounce lavender simple syrup (see instructions below)
  • 1 ounce lime juice 
  • 2 ounces lychee juice (Rachael recommends Calpico, available online and at Asian grocery stores)
  • 1 ounce butterfly pea flower tea (see instructions below – flowers available online and at specialty markets)
  • Garnish with fresh lavender, optional 

Lavender Simple Syrup: 
Bring 1 cup sugar, 1 cup water & 1/4 cup dried lavender to a rolling boil and remove from heat. Let cool overnight and strain. Keep refrigerated. 

Butterfly Pea Flower Tea: 
Bring 1 cup water and 12 dried flower buds to a boil until the color is gone from the flower. Let cool and strain. 

Directions:

In a shaker, combine the tequila, simple syrup, lime juice and lychee juice. Pour over ice and top with the butterfly pea flower tea and lavender garnish (if using).

Filed Under: Cocktails Tagged With: , , ,
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