2 October 2013 Turkey and Vegetable Tomato Noodle Soup

Turkey and Vegetable Tomato Noodle Soup

October 2, 2013 By

Turkey and Vegetable Tomato Noodle SoupIt’s fall and in the northeast and that means the start of soup season at our home. I typically make a huge pot on Sunday and we have enough for most of the week. Soup is just so comforting and delicious and this version would be perfect for the weekend after Thanksgiving when cooked turkey’s abounds.

I know this recipe calls for beef broth instead of the standard chicken, but I think turkey’s sort of ‘beefy’ and I like the heartiness of the beef stock with this darker poultry. If you prefer chicken broth, by all means, change the ingredient around to suit your own tastes.

Ingredients:

  • ¼ cup vegetable oil
  • 1 medium onion, diced
  • 4 celery ribs, diced
  • 3 carrots, diced
  • 8-ounce package of fresh, sliced mushrooms
  • 1 tsp. each, salt, pepper, dry thyme
  • 1 fully-cooked turkey breast, meat pulled off the bones and torn into bite-size pieces
  • 48-ounce can beef broth
  • 28-ounce can of chopped tomatoes
  • ¼ pound dry spaghetti, broken into thirds
Turkey for Soup

Turkey for Soup

Direction:

  1. Heat oil for 30 seconds over medium-high heat in a large, heavy saucepan.  Add the onion, celery and carrots to the pot, turn down the heat to medium and cook for 5 minutes, or until vegetables begin to soften, stirring frequently.
  2. Add the mushrooms and the seasonings and cook for 3 minutes, stirring occasionally.
  3. Add the turkey pieces to the vegetables and cook for 2 minutes. Add the broth and chopped tomatoes, lower the heat to medium-low, cover the pot partially and simmer for 45 minutes.
  4. Add the pasta to the soup and cook for 15 minutes.

Makes 6 servings.

Filed Under: American, Soups, Turkey, Vegetables Tagged With: , ,
29 September 2013 Beet Roasting 101

Beet Roasting 101

September 29, 2013 By
Market Vegetables

Market Vegetables

It’s fall and a time when produce looks so appealing to me. While at the market yesterday, I picked some gorgeous vegetables that just begged for me to roast them…well, they may not have been begging, but they looked perfect for a slow stay in my oven.

Raw Beets in Foil

Raw Beets in Foil

Beets roasted at home are nothing like the pickled, over-cooked beets our moms forced us to eat as kids. While nothing could be easier than roasting beets at home, the deep, sweet and earthy flavors that develop are perfect for many cooking applications. My favorite – beet salad with tangy goat cheese. Yum!

Ingredients

  • 4-6 medium beets (golden or red), washed and stems trimmed
  • ¼ cup olive oil
  • ½ tsp. each thyme, salt and pepper
Peeling Beets with Paper Towels

Peeling Beets with Paper Towels

Roasted Beets

Roasted Beets

Directions

  1. Preheat oven to 350 degrees.
  2. Place the beets on a baking sheet lined with aluminum foil. Bring up the ends of the foil to create a packet for the beets. Drizzle with olive oil, thyme, salt and pepper. Wrap the foil over the beets and roast for 30 – 45 minutes, depending on the size of the beets. When cooked, a knife inserted in the beets should go in with ease.
  3. Let the beets to cool for about 5 minutes, then, using paper towels, rub the skins off the beets. Discard the peels and allow to cool completely.
  4. Beets can be roasted 3 days before using if stored in the refrigerator, wrapped in foil.

4 side servings.

Filed Under: American, Sides, Starters, Vegetables Tagged With: , , ,
17 September 2013 Duck Fat and Bacon Fingerling Potatoes

Duck Fat and Bacon Fingerling Potatoes

September 17, 2013 By

Fried Fingerling PotatoesOkay, don’t freak out yet about the title of this recipe. You’re not eating the whole recipe, just one of 6 servings!

These are easy to make, pretty darn tasty and go a long way in satisfying your guests, even with a small portion.

Bacon Frying

 

 

Ingredients

  • 2 quarts water
  • 2 Tbsp. Kosher salt
  • 2 pounds fingerling potatoes, cleaned and halved
  • 6 strips bacon
  • 4 Tbsp. duck fat (could use butter)
  • ½ tsp. ground black pepper
  • 1 tsp. fresh thyme, chopped
  • Generous pinch of sea salt

Frying Fingerling PotatoesDirections

  1. In a large pot, combine the water, salt and potatoes and bring to a boil over high heat. Cook until the potatoes are barely fork-tender, approximately 15 to 20 minutes.
  2. While the potatoes are boiling, fry the bacon strips in a large, deep skillet over medium-high heat for 5-7 or until browned and crisp. Place the cooked bacon on paper towels, allow to cool for 5 minutes, then chop into bite-size pieces (I use kitchen shears for this task) – reserve for later use. In the skillet, remove all but about 2 tablespoons of bacon drippings. Reserve remaining drippings in the skillet for later use.
  3. Remove the boiled potatoes from the pot to a cooling rack and let stand for 5 to 7 minutes.
  4. While the potatoes are drying and cooling, add the duck fat to the bacon drippings in the skillet over medium-high heat. Add the boiled potatoes, the pepper and the thyme. Fry for 7-10 minutes or until golden brown, turning the potatoes to allow browning on all sides.
  5. Remove the browned potatoes from the skillet to a paper towel-lined bowl using a slotted spoon, letting most of the fat drip off. Let the paper towels absorb some of the fat for 1 minute (no more or it’ll cause the potatoes to turn soggy) then immediately place the potatoes in a serving bowl and toss gently with the chopped bacon and a sprinkling of sea salt.

Makes about 6 servings (side dish).

Filed Under: American, Cuisine Type, French, Potatoes, Sides Tagged With: , , ,
9 September 2013 Chocolate Chip and Butterscotch Banana Bread

Chocolate Chip and Butterscotch Banana Bread

September 9, 2013 By

Baked BreadI’m not sure why, but seeing overripe bananas and having to toss them hurts me. I’m also not sure why, but spending $10 on ingredients required to make banana bread to save $0.50 worth of bananas doesn’t bother me at all.

Chips and Flour

Chips and Flour

This banana bread is gilded with chocolate and butterscotch chips that give the plain version a major facelift. The resulting product is moist and chocolaty.

Ingredients:

  • ¾ cup butterscotch chips
  • ¾ cup miniature semisweet chocolate chips
  • 1 ¾ cups all-purpose flour
  • 1 ½ tsp. baking soda
  • ¾  tsp. Kosher salt
  • 3 large eggs, at room temperature and lightly beaten
  • ¾ cup firmly packed light brown sugar
  • 2/3 cup sugar
  • 3 overripe bananas, mashed
  • 2/3 cup vegetable oil
Banana Mixture

Banana Mixture

Directions:

  1. Preheat the oven to 350 degrees. Butter or coat a 9-by-5 loaf pan with nonstick spray.
  2. Combine the butterscotch and chocolate chips in a small bowl. Set 3 tablespoons of the mixture aside for later use.
  3. Bread Batter

    Bread Batter

    Sift the flour, baking soda and salt in a medium bowl. Leaving the 3 tablespoon of chips out, add the remaining chips to the flour and toss to coat.

  4. Using a wooden spoon, combine the eggs, brown sugar, sugar, banana and oil in a larger bowl. Add the dry ingredients to the banana mixture and combine gently making sure to not over-mix. Pour the batter into the prepared pan. Sprinkle the remaining chips on the surface of the batter.
  5. Bake 60 minutes or just until a toothpick comes out mostly crumb-free when inserted in the center of the loaf. Cool on a rack for 30 minutes, then unmold and cool completely.

Sliced BreadNotes: Bread may be stored at room temperature up to 3 days wrapped airtight in plastic wrap. May be frozen, well-wrapped, up to 1 month. Defrost overnight in the refrigerator.

Servings: 8

Adapted from this The Daily Meal recipe.

Filed Under: American, Breakfast, Chocolate, Desserts, Fruits Tagged With: , , ,
28 August 2013 Chocolate Chunk Cookies

Chocolate Chunk Cookies

August 28, 2013 By

Chocolate Chunk CookiesMy tasting panel (ten warehouse workers at my office) really liked these chewy yet crispy cookies and the extra chocolate from the addition of chunks with the chips.

This recipe yields 32 cookies which can be a lot of you’re only craving a quick dozen. The cookie dough can easily be divided and wrapped tightly in wax paper them aluminum foil and frozen for up to a month.

Ingredients:

  • 3 cups all-purpose flour
  • 1 ½ tsp. baking soda
  • 1 ½ tsp. salt
  • 2 sticks (1 cup) butter, softened
  • 1 ½ cup light brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1 ½ cup semisweet chocolate chips
  • 1 ½ cup chocolate chunks

Directions:

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk the flour, baking soda and salt.
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, brown sugar and granulated sugar on high speed until light and fluffy, about 2 minutes.
  4. Add the eggs to the butter mixture, beating well after each one, until fully combined, about 1 minute. Add the vanilla. With the mixer on low speed, add the flour mixture – do not over mix.  Add the chips and mix until just combined.
  5. Line four cookie sheets with parchment paper (if you only have two cookie sheets, break up the baking in two phases making sure the cookie sheets cool completely from the first batch prior to doing the next). For each cookie, scoop one tablespoon of dough, place on a cookie sheet and flatten gently with the palm of your hand. Eight cookies will fit on each cookie sheet.
  6. Bake, two sheets at a time, until golden, about 13 minutes. Allow the cookies to cool for 5 minutes on the cookie sheets then transfer cookies to a cooling rack to cool completely. Repeat the process with the last two cookie sheets.

Makes 32 cookies.

Filed Under: American, Chocolate, Desserts Tagged With: , , ,
19 August 2013 Annual Quebec Smoked Meat Pilgrimage

Annual Quebec Smoked Meat Pilgrimage

August 19, 2013 By
Cruditees

Cruditees

I just got back from making my summer trip up to Quebec and to my delight, my dad hosted us for his famous smoked meat sandwich party.

Smoked Meat Steaming

Smoked Meat Steaming

Steamed smoked meat sandwiches are a special Quebec treat.  Dad used his restaurant-grade food steamer to cook a 10-pound piece of corned beef for about 4 hours. The result was a perfectly moist and fork tender piece of meat. Rye bread was also steamed for a few minutes to create the perfect sandwich.

Smoked Meat Sandwich

Smoked Meat Sandwich

After its steam bath, the meat was sliced thin on an electric meat slicer and piled high on the rye bread. The only condiments the delicious sandwich needed was a little mustard and some crunchy pickles – yum!

Coleslaw

Coleslaw

My step-mom, Rolande, made her creamy, tangy coleslaw and served cold and crisp cruditees for all to enjoy. It was the perfect ending to a great family weekend.

Cheers,

Veronique

Filed Under: Beef, Canadian, Culinary Travel Tales, Entrees, Sandwiches Tagged With: , ,

Easy Fried Raviolis

August 18, 2013 By
Fried Raviolis

Fried Raviolis

I don’t typically take shortcuts in the kitchen when I host a dinner party, but when it comes to fried raviolis, I see no issue with using store-bought, fresh raviolis. Seriously, even if I made fresh pasta with the best filling, would there really be a huge difference once I deep fried them? No.
This is an easy appetizer and a St Louis favorite.

Ingredients:

  • 9-ounce package fresh cheese raviolis (can be done with any stuffing in the raviolis)
  • 2 large eggs, beaten
  • 1 1/2 cups Italian bread crumbs
  • 1/2 cup Panko bread crumb
  • 1/2 cup freshly-grated Parmesan cheese
  • 2 cups Easy Marinara Sauce, for dipping

Directions:
Heat the oil in a heavy and deep pot until a candy / deep-fry thermometer reaches 375 degrees. The oil shouldn’t come up more than a third to a half of the depth of the pot at the risk of overflowing.
Dip the raviolis in the egg wash then coat in bread crumbs.
Fry the raviolis until they’re golden brown, about 3-4 minutes.
Remove the raviolis from the oil and place onto paper towels to drain for a minute.
Sprinkle the raviolis with Parmesan cheese and serve with Easy Marinara Sauce.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Starters Tagged With: , ,
9 August 2013 Grilled Salmon Caprese Salad

Grilled Salmon Caprese Salad

August 9, 2013 By

Salmon Caprese SaladThis week, I posted a picture of a light lunch I’d made for myself and I received so many requests for the recipe that I thought I’d do a quick recap.

Seared Salmon

Seared Salmon

First of all, this isn’t really a “recipe”, it’s more of a tasty idea for a quick and easy summer salad. I like to grill a few salmon filets and used them in salads to help me have something of sustenance while on my silly low-carb diet. It’s also a great way to use up all those tomatoes in your gardens come late summer.

Ingredients:

  • 6-ounce salmon filet, skin on one side
  • 1 Tbsp vegetable oil
  • Big pinch of salt and pepper for the salmon
  • ¼ cup olive oil
  • 4 Tbsp. red wine vinegar
  • ½ Tbsp. Dijon mustard
  • ½ tsp. each salt, pepper and Oregano
  • 20 pear or cherry tomatoes, halved or 2 medium-sized tomatoes, cut into bite-size chuncks
  • 10 Bonconcini fresh Mozzarella balls halved or a couple slices of fresh Mozzarella, cubed

 

Grape Tomatoes

Grape Tomatoes

Directions:

  1. Coat the salmon with oil then rub the salt and pepper over it.
  2. Heat a medium skillet over medium-high heat and place the salmon, flesh-side down, in it. Cook without disturbing for 3 minutes. Carefully flip the fish with a thin spatula and cook skin-side down for 4 minutes. Set aside to cool for 15 minutes and refrigerate wrapped in foil for up to a day if not using right away.
  3. In a glass jar with a tight-fitted lid, add the ¼ cup of oil, the vinegar, the mustard and the remaining salt, pepper and the Oregano. Close the lid and shake vigorously. Alternatively, whisk all the ingredients in a small bowl. Refrigerate for up to 3 days if not using right away.
  4. In a serving bowl, add the tomatoes, cheese and the vinaigrette. Combine gently. Using your fingers, break off bite-size pieces of salmon into the bowl. Toss the salmon with the other ingredients gently. Serve at once.

Makes one serving.

Filed Under: American, Cheese, Entrees, Fish, Fruits, Sides, Starters, Vegetables Tagged With: , ,
30 July 2013 5 National Cheesecake Day Recipes

5 National Cheesecake Day Recipes

July 30, 2013 By
Dulce de Leche Mini Cheesecake

Dulce de Leche Mini Cheesecake

Today’s National Cheesecake Day. I don’t care who decided today was dedicated to all things cheesecake – I love cheesecake!

Here are 5 cheesecake recipes to help you celebrate National Cheesecake Day!

What are some of your favorite cheesecakes?

Cheers,

Veronique

Filed Under: American, Cheese, Desserts Tagged With: , ,
29 July 2013 Easy Chicken Piccata

Easy Chicken Piccata

July 29, 2013 By

Chicken PiccataPiccata originated in Italy using veal. While I enjoy the veal version, I’m partial to chicken. This recipe is simple to make any night of the week and is fancy enough for a dinner party. I like to serve mine with a side of angel hair pasta.

Ingredients:

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half to create 4 half breast portions
  • 1/2 tsp. each sea salt and freshly ground black pepper
  • 2 cups all purpose flour, for dredging
  • 6 Tbsp. butter
  • 5 Tbsp. extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh flat leaf parsley, chopped

Directions:

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to a plate.
  3. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil to the skillet. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat (don’t clean) and add chicken to the plate.
  4. Reduce heat to medium and add the lemon juice, stock and capers to the skillet. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
  5. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

4 Servings.

Filed Under: Chicken, Entrees, Italian Tagged With: , , ,
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