Shallot White Wine Sauce

This is just the creation of stuff I had in the fridge one day when I was making some pasta. It quickly became ubiquitous in my kitchen. You can adjust it however you need and it is good with tons of things (i.e pasta, fish, chicken, rice, veggies...) 

• Shallots, sliced (to taste - I like a lot of shallots)
• Garlic, two or three cloves minced
• White wine about 1.5 cups
• Chicken broth, about 1/4 cup
• Butter, about two tablespoons (or more if desired)
• Lemon Juice (optional) just a squeeze

Saute shallots and garlic in a dab of oil (season properly) until glassy. Add in wine and broth and reduce to desired thickness. Add butter and simmer until ready to use. Squeeze lemon juice and add fresh ground pepper as taste prefers.

To thicken this sauce you can add flour when sauteing the shallots and garlic. You can also add red pepper flakes for some heat if you like. If you need more liquid and are making pasta you can reserve some of the starchy pasta water after straining.

Butternut Squash Ravioli

Butternut Squash Ravioli is not a new concept, but it is a good one. There are lots of versions that you can make. You can make a cream sauce to toss the ravioli with if you prefer. I prefer a white wine sauce fortified by a dab of cream and butter. These can be made ahead or frozen.

Filling

• Butternut Squash, at least a pound cubed (I like to buy butternut squash already cut up and cubed - it really makes life so much easier, you can also buy frozen if you choose).
• 3 large Shallots, thinly sliced
• 2 garlic cloves, minced
• Herbs de Provence or other herb combination
• Either fresh homemade pasta dough (in ravioli shapes) or store-bought ravioli pasta wrappers – you can also use Gyoza wrappers (in frozen Asian section at Central Market).
• One egg and pastry brush for binding
• Parmesan, Pecorino, Fontina, or Goat Cheese
• Cream
• Ground white pepper

For sauce – choose from either brown butter sage or shallot-white wine sauce*

• 7-8 tablespoons butter
• Sliced Shallots to taste
• 10-15 fresh sage leaves torn
• Dried cranberries (optional)
• Shaved Parmesan
• Ground Black Pepper

*Else where in Blog

Ravioli: Toss butternut squash with about 2 or the shallots sliced and 2 garlic cloves minced, herbs de provence, salt, pepper, and basil/garlic/olive oil. Place on a baking sheet and bake until fork tender. Bake until fork tender. Once done, remove from baking sheet and toss in a bowl with cheese, dab of cream, and [optional] ground sage. Puree (using a bit of chicken broth if necessary for texture). 

WITH DOUGH: Line up on a floured surface. Place a spoonful of filling inside every other round. Brush the edges of the ravioli with egg and secure top piece of dough pressing together gently with a fork. Boil in salted water for a few minutes, strain and reserve. 

Sage-Brown Butter Sauce: melt 7-8 tablespoons of butter in a pan, adding to it 10-15 fresh sage leaves, sauté with sliced shallots until brown. Remove sage leave before serving and toss with ravioli, dried cranberries, shaved Parmesan Cheese, and ground black pepper. Grated nutmeg optional. Good with Roast Chicken.

Butternut Squash and Melted Leek Risotto

This risotto came about because JMac needed a Halloween-themed pot luck dish, so I promptly got to work creating a "pumpkin themed" recipe this without actually using pumpkin (never been a huge fan of pumpkin). I am so happy I did because it ended up being awesome and now graced my menu at least three times per winter. Ironically enough I saw a version of this in  Bon Appetit in November of last year. I thought mine sounded way better, and just to prove it (even if it was only to D and myself) I made mine that night just to compete. I  promise mine is better. It really is. =) This dish has several different cooking components but once you get them started you can pretty much do everything simultaneously. This is much better as a Sunday dinner dish because of the amount of time it takes to cook risotto (completely worth it though).Note - properly cooked risotto should spread when you transfer it to your serving plate. Just an FYI.

Makes about 4 large servings, plus leftovers

• Butternut Squash, at least a pound cubed (I like to buy butternut squash already cut up and cubed - it really makes life so much easier, you can also buy frozen if you choose).
• 4-6+ large Shallots, thinly sliced
• 4-5 garlic cloves, minced
• Herbs de Provence
• 1-2 bunches of leeks - white part only, sliced into rings and throughout cleaned of dirt (it is easiest to clean them after slicing by placing the rings into a strainer and running water over them - dry and reserve)
• 7 tablespoons butter
• dry white wine (about a half cup for leeks and between 1 -2 cups for risotto depending on taste
• 1 cup Arborio rice
• at least 3 cups of chicken broth - probably more - warm on low heat throughout
• Parmesan or Pecorino Cheese - to taste - about a half cup shredded
• Fresh torn basil

Preheat oven to 400

Toss butternut squash with about 2 or the shallots sliced and 2 garlic cloves minced, herbs de provence, salt, pepper, and basil/garlic/olive oil. Place on a baking sheet and bake until fork tender.

In a small saucepan, combine 5.5 tablespoons butter and about a half cup of wine over a medium heat. Add leeks and simmer for about an hour (the longer the better). Season as appropriate.

In a large skillet prepare the risotto. Melt remaining butter and a little olive oil in pan add in remaining shallots and garlic. Sprinkle with a touch of salt and cook until glassy.  Add the rice and toast, stirring until it is translucent.  Add about a cup and a half of the wine and stir until absorbed.  Then add the simmering chicken broth in half cup portions, stirring until absorbed, then adding more.  Once it gets a little more done I usually taste it and add more wine or chicken broth accordingly. Once the risotto has reached the desired texture – add salt and pepper to taste and add cheese. Add butternut squash (I usually add it whole but you can puree it with a little bit of broth if you prefer) and leek mixture and mix well. Garnish with basil and pepper to taste. 

Cheesy Marsala Orzo

My version of mac and cheese. Adapted from a Giada recipe, this pasta is just incredible. I cannot keep myself away from this stuff for some reason. It is a bit more healthful than regular mac and cheese and it goes with a large array of proteins. You can serve this with steak, chicken or fish or on its own with a side of steamed veggies for a vegetarian option. This is also a great potluck dish and it is fairly easy to make large portions - I have made it at least three times for 15 or more. It can be prepared one day ahead and baked on the day of. Good luck trying to resist eating the leftover ten minutes after you are finished with dinner.

Makes about six servings ish

Preheat oven to 350

-One Pound Orzo pasta (you can use whole wheat or regular semolina orzo)
-1.5 boxes of Central Market or Pacific chicken broth
-Frozen Peas (at least a half bag - more to preference)
-Shallots - 6 large, thinly sliced (or more if desired)
-4-6 garlic cloves, minced
-Butter, 2-3 tablespoons
-Cream, 2 tablespoons
-Marsala (I use Holland House - I cannot stand any others for some reason) - at least half a bottle, 3/4's - one whole bottle is better
-About a cup of shredded Fontina
-about a cup of shredded mozzarella (or diced fresh mozzarella - whichever you have on hand)
-Italian style breadcrumbs or panko mixed with thyme

Fill a stockpot with chicken broth and bring to boil. Once boiling, add orzo and cook per instructions. (The idea is to cook the orzo in the broth and then reserve all liquid for casserole - fill enough to allow the pasta to absorb the broth and have a little extra, but not so much that the orzo is swimming in the broth after being cooked. Should be a thick, stew like substance).

It a large skillet, add a couple tablespoons butter (and a dab of truffle or olive oil to keep from browning) over medium-low heat. Then add shallots, garlic (properly seasoned) and saute until glassy. Increase heat and add Marsala and reduce only to the point the alcohol is cooked off. Once reduced add remaining butter and cream, and more Marsala to taste.

Once Orzo is cooked pour into a greased casserole, add the wine sauce once finished. Stir in freshly ground black pepper, cheeses, and peas. If more liquid is needed adjust at this point (add any combination of cream, Marsala, or chicken broth). top with bread crumbs and bake for about 30 minutes or until done.

The most amazing Beef Stoganoff

I AM IN LOVE WITH THIS. I had never made beef stroganoff before but was craving it. My friend Christine had tried something she really liked so she sent it over to me. I, of course, diverged from the recipe to make it the way I wanted but the technique of making pot roast before making it into stroganoff is just better than any other method of cooking this. This takes all day (though it is not particularly difficult) and is so worth it. The whole house smells like pot roast deliciousness and makes you want to eat everything! It is excellent with roasted broccoli and butternut squash on a cold night!

• about 1-2 lb. whole, well marbled chuck roast
• three large white onions
• 2 ribs celery (cut into inch pieces)
• 3-4 large carrot (cut into inch pieces)
• Thyme (fresh or dried - if using dried use less)
• Bay leaf – one or two
• Olive oil
•  beef or veal stock (1 to 1.5 boxes of Central Market or Pacific beef broth).
• Handful of Oven roasted tomatoes (or tomato paste)
• chenin blanc or other dry white (cognac, sherry or red wine would work too) - I think I use about 1/2 to 3/4 bottle
• Worcestershire Sauce to taste
• 5-8 garlic cloves (depending on taste)
• At least a pound of assorted mushrooms (crimini, baby bella, porcini or button mushrooms)
• butter
• flour
• 1 lemon, zest removed, reserved and juice reserved
• about a half cup (heaping) sour cream
• Flat leaf parsley, minced
• S&P
• Grated Parmesan (optional) 
• 2 T. crushed red pepper opt.
• Beef or Veal or Mushroom Demi Glace (Williams Sonoma)– optional
• Egg pasta (Whole package)

Cut room temperature chuck into cubes, about 2" maximum - toss these pieces with plenty of salt, fresh ground black pepper and about 3 tablespoons minced thyme.

In a large stockpot heat a generous amount of olive oil and brown the beef in batches, reserving meat on a plate once browned.

Season and saute the mirepoix in the rendered beef fat and oil, using the sweating vegetables to begin to scrape up the beefy goodness from the bottom, until the onions become are glassy

Return the meat to the pan and add stock, tomatoes and wine until just covered add to this about 3 tablespoons Worcestershire Sauce (more or less to taste), a few smashed garlic cloves and a few sprigs of thyme and red pepper.

Allow to braise on very low heat at least three hours (six is better).

Remove all of the chuck from the braising liquid, set on a plate, strain the cooking liquid, return to stock pot, begin reducing that liquid.
 
Heat 4 T of butter in a large saute pan, season and saute mushrooms with chopped garlic ( I use an additional 3 cloves at least),reserved sliced onion (or additional – I use additional because I like the flavor), and additional crushed red pepper (to taste) until quite browned, remove mushrooms from the pan.

Add 2 more T butter to the mushroom pan, allowing it to melt, add about 1/4 c. flour and whisk to make a roux, allow it to color, but not brown. Deglaze that pan with a little extra stock and the lemon juice, scraping up as much as possible. If using demi glace - add now. 

All ingredients into the large saute pan! Continue to cook as long as you can, at least 15 minutes (Start the pasta water, that will be a good metric to follow).

Remove pan from heat, stir in sour cream, salt and pepper to taste.

For garnish: Toss minced zest with minced fresh parsley and Parmesan. 

One Version of Spinach Pasta with Veggies

I love this Hill Country Gourmet Pasta that I buy in farmers markets. My favorite flavor is Spinach, Garlic, Basil. You can throw anything in there that you want. I usually make this when I need to save money, have leftovers I need to use up, or am sick and don't want to spend a lot of time cooking. You can make this as complicated or simple as you want! My favorite version is just spinach, peas, cranberries, and butter - it takes about 6 minutes, has little no mess, and is healthy and satisfying. Here, I will give you the version that I will be making tonight because I have stuff I need to use up.

For two people plus leftovers

• Spinach pasta (homemade or other) - enough for two plus leftovers
• Fresh Spinach - as much as you have (cannot have enough spinach!)
• Frozen Peas - quarter to half a bag
• Zucchini - I will be using two
• Chicken (I use leftover roasted chicken in this - if I have none then I omit chicken)
• Parmesan or Pecorino Cheese - just a small amount grated
• Basil Pesto - 1-2 tablespoons
• 1/4 tbsp butter (optional)
• drizzle of olive or truffle oil
• Salt - to taste
• Fresh Pepper - to taste
• Fresh Basil if you have any
• reserve pasta water
• Cranberries (optional but I love them)

Make pasta according to instructions. Strain and reserve about a half cup of the pasta water.

In a skillet, saute garlic, shallots, and zucchini.Once done cooking, combine with pasta, spinach and peas. Add butter, pesto, salt and pepper and a drizzle of olive or truffle oil and a little bit of the pasta water (amount depends on thinness of sauce that you want) and mix well. Top with warmed chicken and cranberries and cheese and enjoy!

Piccata

I mean it is Piccata. If you don't like Piccata, please expect to be de-friended on facebook.

My favorite version is with salmon or shrimp - I never make chicken or veal unless I am cooking for someone who does not care for fish. I know, don't even get me started...This is also an easy dish for those couples who have a fish eater and a chicken lover as it is fairly easy to make both at once.

Chicken, Veal, Salmon or Shrimp Piccata

• Shallots (at least 2 big ones) - I use 5
• Garlic (to taste) - I use 5 cloves
• White Wine - I would probably use 1.5 cups and reduce
• Chicken Broth - half cup
• Butter - one to two tablespoons - to the Paula Deen's out there feel free to use more, always makes it better!
• Flour- a few fingerfuls (more means a thicker sauce, less means a thinner sauce)
• Fresh Lemon Juice - one lemon
• Capers - I will use a whole jar if you let me so do it to taste...
• Fresh Thyme
• White or Brown Rice (or pasta of choice if you prefer)
• Mushrooms (optional) - I use if I have but do not go out and buy them if I don't
• Spinach (optional) - I like to sneak veggies into everything so I like adding Spinach to it though it is not traditional
• Red Pepper Flakes (optional) - two teaspoons
• Parsely (optional) for garnish - I rarely use this

Coat chicken in flour, salt, pepper, cayenne (rice flour for gluten free diets) and then Brown the chicken on each side- remove. Another way to cook the chicken is to coat it with salt, pepper, thyme, and cayenne and brown well on each side - once it is sufficiently brown add to piccata pan. If using salmon, coat with salt, pepper, and thyme and then sear in a separate pan. I like to sear it and then pour the sauce over it as I like my salmon extremely rare. Shrimp can be sauteed in the sauce after a quick sear.

Pour oil into skillet (if you have garlic oil use it), let it heat then add shallots, flour, thyme, red pepper flakes, and garlic and saute until glassy - if using mushrooms saute halfway through this process, deglaze with white wine and reduce a bit, then add a little chicken broth and reduce more. Add the butter and lemon juice and return the chicken to the pan. Salt and pepper to taste and cook chicken until done (you can use whatever herbs on the chicken you like - I like to use thyme with this).Add spinach in in the last couple minutes and allow to wilt.

Once done pour the sauce over the rice, top with chicken and parsley if using and serve.

For the rice - I cook it in chicken broth - then add a dab of butter, salt, and capers and mix.

**Variation: Instead of Rice, cook linguine or fettucuine and toss with sauce, meat, capers, and add fresh torn arugala and parmesan cheese.

Variation: Stuff chicken with spinach, shallots and garlic. Or stuff with Proscuitto and a little bit of cheese. Proceed cooking as normal.

Broccoli, Chicken, Cheese Casserole in Andiland

This was amazing...I mean amazing. Thank God I can eat Broccoli again. I made this up on a cold night at the lake, a budget, and limited to HEB (obviously did not make up broccoli cheese casserole but this is the recipe that I put together in my head for the way that I like to eat). It was delicious and the most satisfying broccoli cheese casserole I have ever had. Yum...I wish I could have thirds. Just thought I would share - great for a big group because it is relatively cheap and also gluten free/vegetarian optional!!! This is a great pantry meal - all you need is fresh broccoli and mushrooms (if you have leftover chicken or frozen chicken) and a great way to use up leftovers or whatever veg needs to be cooked.

Broccoli, Chicken, Cheese Casserole

• 2 lbs broccoli (with stems) chopped, preferably roasted 
• 5 Shallots, diced
• 4 cloves chopped garlic
• chicken (shredded), as much as you want/have
• Shredded cheese (I used a blend of jack and cheddar because it is what I had) I used about a half cup on the inside and then shredded the remainder of the cheese on top of the casserole
• cream of chicken soup*
  
• cream of mushroom soup or Portabella Mushroom Soup
• 12 mushrooms sliced (optional)
• Basmati rice (1 cup)
• Chicken Stock (2 cups)
• 1-3 table spoon butter- to taste or fat content preferences (sorry I am not Paula Deen here)
  
• 2 tablespoons milk or cream - or more to consistency preference
  
• Pam or olive oil spray
• crushed red pepper (optional), pus other seasoning as desired 
• 2 tablespoons ground flaxseed
• handful of your favorite breadcrumbs 
• 3 tablespoons Sun-dried tomatoes, chopped

*you can use any combo of cream of chicken, mushroom, broccoli - I used mushroom and chicken. You could also use broccoli cheddar soup if it is in the pantry. The Imagine or Pacific Organic Soups are great in this as well if you have those in the pantry.

Preheat oven to375

Cook rice with the chicken stock until done.

Roasted Broccoli

Option one: Steam broccoli whilst simultaneously shredding chicken and cheese. Once tender to a fork toss all ingredients with tad bit of salt and lots of pepper. Option two: roast broccoli with some sliced shallot and garlic, toss with lemon zest (this can be done in a greased baking dish that you will bake the casserole in). Place cooked broccoli in a greased baking dish with shredded chicken, sun-dried tomatoes, cheese, and flaxseed.

Sauce

Sauté onions and garlic – properly seasons - for a couple minutes in butter. Add the mushrooms and crushed red pepper if using. Sauté, stirring occasionally, until mushrooms are almost browned. After a few minutes, add the soup, additional seasoning such as garlic powder, onion powder, cayenne, salt, black pepper – to the onion mixture. Add a tablespoon of butter and let heat a bit whilst waiting for the rice to cook. Once done, add sauce to broccoli, chicken, cheese mixture. Add the rice to the mixture and then season to preference. Add two tablespoons cream and then stir well, flatten the top and then shred cheese over the top. Sprinkle with bread crumbs, cayenne and paprika and then place in an oven preheated to 425. Bake about 30 minutes or until cheese is golden and melted and sauce is bubbling.

Variations...that I am going to test out very soon... I personally think it would be good with tomatoes baked on top or topped with crispy prosciutto or fried shallots. I also think it would be fantastic stuffed inside tomatoes and baked as leftover meal the next day with a twist. =) you can add as many veggies as you like or use whatever you have on hand - I think zucchini would be good, though I would not steam it first so that it retains some bite. Steamed golden beets and carrots would not add much flavor (and a little sweetness) to the dish even though they would increase the nutrient level and allow you to use them up if you need to. If you do not have chicken, then leave it out no worries!

Champagne Risotto (with variations)

Ok so this is delicious and well worth the time it takes to cook - this is also better as a weekend meal when you have ample time to cook as it takes about an hour and a half if not more. I made my own version of Giada's recipe for this and I am pretty much in love with it whenever I eat it. Another Plus is that it is Gluten free (love you JMac!)

Four servings ish

• 3/4 cup or more Arborio rice (the more rice the longer you must cook - adjust remaining ingredients accordingly)
  
• 1 Box Chicken broth warm
• 1/2 pound Asparagus - sliced into one inch pieces and blanched in chicken stock or independently steamed
  
• Frozen green peas - as many as you want - I use about a half a bag
• 1/2 pound Mushrooms -sliced
• 2 tablespoons Butter
• Champagne (or cava or proseco) - can sub other white wine if necessary - 2 cups
  
• Couple handfuls of Parmesan and Pecorino cheese shredded
• Salt /pepper
• 5 or more shallots chopped or sliced thin
  
• 2 garlic cloves
• Fresh Basil torn

In small saucepan boil the asparagus in the chicken broth for a few minutes (remove asparagus and set aside) and turn the chicken broth down to the lowest setting. Meanwhile, melt butter and a little olive oil in pan add in shallots and garlic. Sprinkle with a touch of salt and cook until glassy. Add the rice and toast, stirring until it is translucent. Add about a cup and a half of the champagne and stir until absorbed. Repeat. Then add the chicken broth (make sure to keep broth on low setting) in half cup portions, stirring until absorbed then add more. Repeat several times. Once it gets a little more done I usually taste it and add champagne or chicken broth accordingly to your tastes. In a pan on the back burner sauté the mushrooms in some butter or oil and a touch of red wine, sherry or soy sauce and then drain and add to set aside with asparagus. Once the risotto has reached the desired texture – add salt and pepper to taste, about a quarter inch of butter, one or two handfuls of Parmesan cheese, reserved veggies, and the frozen peas and stir to mix up. Garnish with basil (if you have any – if not it is fine) a fresh sprinkle of cheese. Eat!

Can add crispy prosciutto or shallots for crunch if you would like it. Excellent served with Parmesan, Basil, Panko crusted chicken (I bake it) or with a piece of seared salmon. I generally crust the salmon for texture if I am serving it.

Leftovers can be used to make risotto cakes or risotto balls (arancini) add egg to bind then if making a risotto cake (crust or not) either bake or pan fry them. For arancini shove a little cube of mozzerella into the center after forming a ball - roll in seasoned bread crumbs and fry. You may be able to bake these but I have never tried it.

I am also considering stuffing risotto and a bit of cheese into swiss chard and baking it, then serving with under-baked tomatoes. I will let you know how that goes =) That is if I ever have any leftovers...

Kale ... the new Superman

Kale is a superfood. It is a leafy, dark green that some people think is bitter. I happen to love it steamed and made into cold salads with red pepper flakes, garlic, and sesame oil. But it can also be roasted for a nice crunch that you can eat alone or add to pasta for veggies and texture! This sauteed version is also excellent.

Sauteed Kale

• One bunch kale
• Shallots – to taste – sliced thin
• Garlic – to taste – slivered thin
• White wine
• Crushed red pepper
• Olive oil
• Tomatoes (diced) or cranberries

Saute shallots and garlic until glassy. Add about a half cup or white wine and reduce add a bit of chicken broth to mellow it out If desired . Add kale and red pepper and cook – stirring occasionally until wilted. Remove – salt and pepper to taste (add a squeeze of lemon if so desired).

Roasted Broccoli

Ok so until this past year I have been allergic to broccoli - horrible I know. But, thankfully, now I can eat it and eat it I do - I LOVE my little green friend. Usually, I just steam it but I absolutely love this roasted broccoli - it can be eaten alone or thrown into any casserole, pasta, or what not.
It is also a great snack (even though I usually want cookies).

Roasted Broccoli

• A couple Broccoli crowns or stems
• Shallots – 2 large
• Garlic – 3- 5 cloves to taste
• Oil – either truffle, garlic, or regular olive oil – whatever you have
• One lemon zested – reserved
• Salt and pepper to taste

Preheat oven to 450

Cut broccoli into bite-sized pieces, slice shallots, mince garlic. Combine all ingredients with a couple tablespoons oil and salt and pepper.

Roast for about twenty minutes (I think – I have never paid attention to the time) and then remove. Toss with lemon zest and serve.

Halibut with Artichoke-Tomato Broth

For some reason this dish just soothes my soul. It has a ton of flavor and is one of my favorite things to make. Bear with the recipe me as I have not made this in a while and it may need updating.

This is my own version of a Giada de Laurentis dish.

• Use any kind of thick white fish – I prefer Halibut when it is in season or fresh caught, but you can use Orange Roughy as a good sub (though this is not on the sustainable list), or Sea Bass – just please no Chilean Sea Bass – incredibly unsustainable
• Several Shallots – sliced thin - I use at least four medium to large shallots per half pound of fish
• Garlic – minced – I use about 4 larger cloves
• Dry white wine – at least a half cup – more to taste (I use about a cup)
• One or two cans of artichoke hearts (can also use frozen) – with a little bit of the liquid reserved
• One pint grape tomatoes – halved and seeded
• 4 tablespoons butter
• Chicken broth – maybe a half cup
• Red Pepper Flakes to taste
• Salt and pepper
• Fish – properly seasoned to taste

Season the fish, heat olive oil or butter in a sauté pan on medium high heat and sear fish quickly to get a nice crust, remove fish to a plate and turn heat to low. Using the same pan, sauté shallots, red pepper flakes, and garlic (with a pinch of salt) in olive oil or butter. Once glassy, Add wine and reduce to cook the alcohol off, add chicken broth and reduce (if you like more wine at this point add to taste). Add in artichokes, artichoke water, and tomatoes and butter. Simmer for about five minutes or until the tomatoes begin to lose their shape just a bit. Depending on how you like the doneness of your fish, return the fish to the pan at some point during the five minutes. Salt and Pepper to taste.

Once done, plate the fish and smother with the sauce. If using garnish (such as fresh herbs, fried leeks or shallots, or crispy prosciutto) add now. Serve with steamed veggies or roasted dark greens and toasted chibatta bread to soak up sauce (can also use rice).

Variations: You can add a bit of bacon, pancetta or prosciutto to this for more flavor if you are a pork lover. I like to add something crispy on top for texture – crispy leeks or prosciutto are my favorites. If using pork of some type crisp it before you sear the fish to add flavor to the pan and the sauce.

Gas Stoves oh how I miss you...

My background is a testament to my love of gas cooking. I miss my gas stove so much and I just do not understand why anyone would invent electric stoves!

Three Cheese Fondue and Accidental Faux Fettuccine Alfredo

Foundue

The other night for our annual girls Happy What-ev's Potluck/White Elephant Party, Kelly mentioned fondue and I said I have a wheel of brie I need to use up! I had not had fondue in forever and it has always been a total crowd pleaser...naturally, several people were worried because they do not care for the traditional Gruyere fondue which is quite strong. But this was a hit and apparently the leftovers made an excellent pasta dish that I missed out on (ironic as it is since I was coming up with recipes for the leftovers when I found out - on the treadmill...)

• Brie
• Camembert
• Delice de Bourgogne
• Dry White Wine – Chenin Blanc or similar, Sherry or Sparkling wine can also work
• 4-5 cloves garlic smashed (increase or decrease depending on amount made)
• Herbs – fresh or dried – of preference (I used Herbs de Provence this time, but usually I like to throw fresh thyme and dried Herbs de Provence in there)
• Shallots – sliced to taste (optional - this particular time I was lazy and did not add them)
  
• Baguette or Caibatta cubes
  
• Broccoli
• Apple slices
  

In a fondue pot (or a in a pot over a pot over boiling water) melt the cheese and wine together – stir in remainder of ingredients. Let it hang out and get all yummified and then dip the bread, veggies, or apples in and enjoy.

LEFTOVERS

Version one: Use leftovers to make a faux alfredo…sauté shallots, fresh thyme, zucchini, and sundried tomatoes and/or artichokes (both optional- just sound good to me), and garlic and red pepper flakes if desired. Melt cheese leftovers in with the shallots (thinning if desired with a bit of reduced wine before adding in cheese). Combine all ingredients with fresh pasta, top with crispy prosciutto and serve with roast chicken. Add lemon zest and fresh grated Parmesan if desired.

***This is the one that sounds the best to me - not sure why - I just really like veggies! Version two:If you want more veggies roast some – combine sliced shallots, garlic, salt, pepper, oil, broccoli, zucchini, and squash on a baking sheet and bake until done on 450. Toss with lemon zest and reserve. When ready to use, combine all ingredients with fresh pasta, top with crispy prosciutto and roast chicken. Add lemon zest, fresh herbs, salt and pepper and fresh grated Parmesan if desired.

Enjoy (and then maybe avoid dessert=)

Ahi Poke with Coconut Ginger Rice and Crispy Shallots

This came about on a night that I really wanted Tuna Tartare but did not want to pay and arm and a leg for it. Central Market (where I buy my fish almost exclusively because I like it better than Whole Paycheck) had some gorgeous tuna so I got a little bit and smiled at the price tag. A big, whole hunk of tuna all for me and all for under the normal $13 price tag. I mixed it pretty much with stuff I had at home with the addition of avocado and green onion for the poke. I love coconut-ginger rice (like I will eat it with eel sauce and call it breakfast), so I usually make extra - it is great if you have a stomach ache as well (ginger ale/ginger ...get it?)

Add everything to taste and enjoy! Oh also, when I say eel sauce, Sometimes I mean actual eel sauce and sometimes I mean something with a Japanese name that I buy at Asahi (I purchase both at my Japanese store). I am not sure of the name but it is like a thick soy/eel sauce. Also great to marinate beef in if you can find it!

Ahi Poke with Coconut Ginger Rice (for one)

• Quarter pound of fresh blue/yellow/big eye tuna from Central Market (alternate fish Naigari)
• Avocado – diced
• Green onions – large dice
• Sesame seeds – black or white – to taste (I use about two tablespoons)
• Sesame seed oil (can sub hot chile oil or olive oil if preferred)
• Sriracha – to taste – I use about a tablespoon and a half
• Soy sauce – to taste about a tablespoon
• Fresh Lime juice – to taste – I normally use half a lime
• Eel sauce – optional but if not using you may need more soy
• Ginger Lime marinade/sauce – to taste



Thick Eel/Soy Sauce

• Salt and pepper

RICE

• 1 half cup basmati rice
• Coconut Milk – Lite or Regular
• Ginger People Minced Ginger or sliced fresh ginger
• Pinch of Salt

Cook the rice in half water/half coconut milk – once nearly done add in minced ginger (I use about three tablespoon but do it to taste). Using a very sharp knife cut the tuna into dice. Dice avocado and green onion. Combine all ingredients in a bowl with sesame seeds. Begin adding additional ingredients to taste, testing and adding as desired. On a small plate or bowl place rice down on bottom and top with poke. Top with crispy shallots (store bought or homemade) or Just Onions (dried onion brand from Central Market/whole foods). 

Variations –

Some people like mango with their tuna – go for it if you like. You can also top with cucumber for crunch. You can leave the rice out if you like or add wasabi into the rice or sear the tuna with a wasabi crust, place over the rice and then top with a similar sauce as would have gone into the poke. You could also make rice mixed with wasabi butter (wasabi paste, butter, lime juice and shallot sautéed until mellow) or pour wasabi butter over the top.

The beauty of this is plentiful...It is a way to get tuna for much cheaper than in a restaurant, you can customize it to exactly how you want it by adding ingredients or taking them away, it takes about ten minutes, it is relatively low calorie, easy clean up, and YUMMY!