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Archive for October, 2009

Oct 25

12 Comments

Orange Roasted Chicken with Sweet Potatoes

roasted-chicken

With regards to roasting a chicken, Julia Child says “While it does not require years of training to produce a juicy, brown, buttery, crisp-skinned, heavenly bird, it does entail such a greed for perfection that one is under compulsion to hover over the bird, listen to it, above all see that it is continually basted, and that it is done just to the proper turn.”

She’s correct.  I can’t think of a better way to enjoy chicken, but this takes a solid 2 hours of my time.  An excellent weekend dinner.

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Oct 21

11 Comments

Butternut Squash and Pancetta Risotto

I love risotto.  LOVE.  Standing at the stove, gently stirring the grains while listening to music can be extremely cathartic at the end of a long day.  And the reward is a delicious, creamy bowl of joy.  There’s nothing difficult about it; it just requires a bit of attention.  The trick is to keep your stock hot on the stove next to your grains for a consistent temperature and use a ladle to gradually add the liquid.  Don’t worry about stirring constantly.  I don’t.  In fact, if you let it sit for a bit the rice on the bottom gets toasted instead of mushy.  You know, I’ve never actually heard anyone say risotto is difficult.  I just hear people say “Everyone says risotto is difficult to make, but really it’s not!”  It’s like some kind of strange myth.

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Oct 19

7 Comments

Spiced Apple Cider Muffins

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Tonight I wanted to use up the rest of my apple cider and also incorporate the yummy apple butter I made yesterday in my slow cooker.   After a bit of digging around I came upon a recipe for Spiced Apple Cider Muffins.  I’ve made a few minor changes to the original recipe, including substituting cake flour for whole wheat flour.   The results are very worthy!

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Oct 18

1 Comment

Simple Tomato Sauce

Last night I had the most amazing dinner with friends at La Tavola in Little Italy.  The service was friendly and the food was fantastic. I had an incredibly fresh bruschetta appetizer and the gnocchi with pesto.  But by far the best thing I tasted all night was the tomato sauce that several of my dining companions had with their pasta.  It’s amazing how the simplest things can have the biggest wow factor when done exceptionally well.  Everyone was raving about it and when I returned home I couldn’t stop thinking about how I might possibly recreate it.

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Oct 15

38 Comments

Curried Pumpkin Apple Soup

Ingredients:

  • 1 medium cooking pumpkin, halved and seeded
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1/2 cup leeks, chopped, white and pale green parts only
  • 2 apples, peeled and chopped
  • 2 cups chicken stock
  • 1 can light coconut milk
  • 1/2 can Masaman curry paste (I used Maesri)
  • Salt and Pepper

Directions

  1. Pre-heat the oven to 425 F.
  2. Coat the pumpkin flesh with some olive oil and place face down in a roasting pan.  Add about an inch of water to the pan and place in the oven.  Bake until the pumpkin is soft, about 45-50 minutes.  Remove from the oven and let cool for a bit, then scoop out into a bowl and puree with an immersion blender.  Set aside.  (You can use canned pumpkin and skip this step, if you prefer.)
  3. In a large pot, saute the onion, garlic, and leeks in olive oil on medium-low heat until tender, about 5 minutes.
  4. Add the apples and saute for 2 more minutes.
  5. Add the chicken stock and coconut milk.
  6. Add the curry paste and stir well to combine.
  7. Now add the pumpkin puree in and slowly stir until everything is combined.  If you want a stronger curry flavor feel free to add more of the paste.  Let the soup simmer for 40 minutes.
  8. Cool briefly and blend with an immersion blender.
  9. Heat for another 5 minutes or so. Season with salt and pepper to taste.

Serve with some hearty bread!

Oct 11

9 Comments

Acorn Squash Soup

Today I went to Larriland Farms and bought acorn squash, butternut squash, pumpkins, broccoli, apples, tomatoes, sweet potatoes, and cider.  Phew!  I have a lot of work ahead of me.

Tonight I’m making Acorn Squash Soup (and sipping some Hot Mulled Cider with rum while cooking).  This soup is healthy, rich, with just the right amount of sweetness.  A delicious, comforting fall soup.

Adapted from Canyon Ranch Cooks by Scott Uehlein

Ingredients

  • 2 acorn squash, halved and seeded
  • 1 tablespoon extra virgin olive oil
  • 1 cup peeled and chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1/2 cup chopped leeks, white and pale green parts only
  • 3 cups chicken stock
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground or grated nutmeg
  • 1/4 cup maple syrup
  • 1/4 cup half and half

Preheat oven to 450.  Lightly coat a shallow baking pan with olive oil.  Arrange squash in baking pan, cut side down, with 1 cup of water.  Bake for 45 minutes or until soft.  Remove from pan and spoon out the pulp.  Transfer pulp to a blender and puree until smooth (or use an immersion blender).  Heat the olive oil in a large saucepan, add the remaining vegetables, and cook over medium-low heat until they begin to soften.  Add the stock, squash puree, cinnamon and nutmeg.  Simmer, covered, for 40 minutes.  Stir in the maple syrup and half and half and then simmer, uncovered, for another 5 minutes.  Use an immersion blender to smooth, or serve with the yummy bits.  Add salt if needed.

(If you want to make this vegan, simply swap out the chicken stock for vegetable and the half and half for soy milk)

Oct 9

7 Comments

Oven-Roasted Tomatoes

Tomato season is coming to a close so I’m a bit late with this entry.  However, I find vine-ripened tomatoes to be good all year.  This is one of my favorite savory simple side dishes: a juicy, rich, flavorful tomato that is good with salad, a sprinkle of balsamic and/or fresh mozzarella.  They’re also quite tasty by themselves!  I usually eat several straight out of the oven.

The best part is that they’re so easy.  Slice some vine tomatoes in half, toss to coat with a thin later of olive oil, sprinkle some salt on top, and cook unattended at 275 for 3 hours.

Really, does it get any easier than that?  So delicious!

Oct 7

6 Comments

The Quest for Healthier Meals

You wouldn’t know from my previous posts, but I’ve been attempting to incorporate healthier, more diet friendly meals into my life.  This may seem like a stretch coming from a duck-fat-fries-chocolate-pudding-pesto blogger, but I’m truthfully interested in making some life changes.

I’ve always been fascinated by spa cuisine.   I’ve had the pleasure of dining at Canyon Ranch as well as a few other destinations over the years.  The food is marvelous, varied, and satiating.  You can eat three meals a day plus dessert yet still lose or maintain your weight.  Pretty great, huh?  I may choose to make this the focus of my culinary career, but it’s a bit early to be making such decisions.

Most of the training I’ve had thus far in cooking has been based around fat.  Food doesn’t taste good unless there’s a fat element such as butter or oil.  I’ve become so immersed in this way of thinking that I often draw a blank when trying to figure out healthier ways to cook meat and fish.

Which brings me to the Canyon Ranch Cookbook!  I picked it up while visiting Tuscon last year.  I tried a few recipes here and there, but I’m now finally reading the book front to back.  It’s full of great tips.

Tonight I made a Cream of Asparagus Soup, adapted from Canyon Ranch Cooks by Scott Uehlein.

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Oct 7

3 Comments

Pesto, Two Ways

pesto

I love pesto; it’s such a simple, flavorful way to eat pasta.  And it’s a great opportunity for creativity in the kitchen.  I thought I’d post two of my favorite recipes.  I’m not listing out ingredient quantities because this should really be done to taste.   I like a lot of garlic, you might want less.

Sun-dried Tomato & Basil Pesto

  • Fresh Basil
  • Garlic
  • Sun-dried tomatoes (I prefer them packed in oil, such as Bella San Luci)
  • Pine Nuts
  • Fresh Parmigiano Reggiano
  • Extra-Virgin Olive Oil
  • Salt and Pepper, as needed

This is a fairly common combination of ingredients and I never grow tired of it.  I start by sauteing the garlic and pine nuts in a small pan with a bit of the oil or some butter.   It mellows out the garlic and releases the nut oils.   If you skip this step, be sure to toast the pine nuts in the oven.  You always want the nuts toasted when making pesto.  If you’re not using sun-dried tomatoes packed in oil, soak them in hot water for several minutes first.  Then I throw everything into the food processor, pulse a few times and then let it go while adding olive oil.   I taste test periodically to make adjustments.  This pesto doesn’t typically need salt because of the parmigiano but you be the judge.  I also love taking all of these ingredients and leaving them whole so you get more of the texture and bits while eating.

Parsley and Pistachio Pesto

  • Shelled Pistachios, toasted
  • Garlic
  • Fresh flat-leaf parsley
  • Feta Cheese, preferably good quality
  • Extra-Virgin Olive Oil
  • Salt & Pepper, as needed

This is another great recipe.  Toast the pistachio nuts in the oven for awhile until they’re golden brown and fragrant.  Saute the garlic (unless you want more of a kick).  Then follow the same steps as above.  I recommend going heavy on the parsley; it really adds a great flavor.

So tell me… what are some of your favorite pesto recipes?

Oct 6

8 Comments

Homemade Mayonnaise

When I read Julia Child’s My Life in France,  I was struck but how often she spoke of homemade mayonnaise and her attempts to perfect it for the sauce chapter in Mastering the Art of French Cooking.  I was extremely curious, having never made it myself.   It’s incredibly easy.  She has instructions for making it by hand as well as with the food processor.  These days I use the food processor, which takes around 5 minutes.  However, I highly recommend trying it once by hand to get an understanding of how egg emulsions work.   And there’s something very satisfying about hand crafting a sauce.  I find it easier to control the consistency, though it’s messier and more time consuming.

Here’s an easy recipe for the food processor:

Ingredients

  • 2 Egg Yolks
  • 1 Whole Egg
  • 1 1/2 cups of regular olive oil (extra virgin leaves a bitter aftertaste)
  • 2 Tbsp lemon juice (vinegar also works but I prefer the citrus)
  • Salt & Pepper to taste

Add the egg yolks & whole egg to a food processor and give it a whirl for around 2 minutes.  Then add the lemon juice, salt and pepper.  Process for another minute.  Next, you want to SLOWLY add the olive oil, a teaspoon or so at a time, while blending.  I learned a great trick from one of my teachers.  Most food processors have a tiny hole in the lid pusher.

lid

If you add the olive oil into the tube, it will hit the mayonnaise at just the right speed.  Keep refilling as the oil empties until you’ve used everything.  Then give it a taste test for consistency and flavor.  Adjust spices as needed, adding more lemon juice or some water if it’s too thick.  You can also get creative at this point, adding cayenne, roasted garlic or whatever strikes your fancy!

This will last about 2 weeks in the refrigerator.  You’ll never use store bought mayo again!

Oct 5

Foodie Goodies

It’s fall and that means the holidays will soon be upon us!  Since I’m always seeking out new kitchen gadgets and gourmet products, foodie gifts are a breeze.  I’ve found amazing items at Zingerman’s, Dean and DeLuca, D’Artagnan, and ChefShop.  And I bookmark them as I go; Amazon recently added a nice browser feature called the Universal Wish List Button, which you can use to compile potential gifts in one location for future viewing.  They don’t have to be from Amazon, which is a plus…  However, I will say that Amazon has done a great job of getting many online gourmet shops into one location for easy browsing.

I’ve compiled a list of assorted gift items, ranging from the low to high end.  Something for everyone!

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Oct 3

6 Comments

Chocolate Pudding

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Growing up, chocolate pudding was a staple in my home and one of my favorite comfort foods. Making pudding from a box, stirring it slowly over the stove is one of my earliest memories of food.

Now a bit older and wiser, I know that the real thing is so much better!  You can’t beat the smooth, velvety texture and rich creamy flavor.  You’ll likely have many of these ingredients on hand.  Why settle for preservatives when you can easily make the real thing?  I like it served warm in a bowl with a nice dollop of freshly whipped cream on top. It’s a simple, year-round dessert.

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Oct 1

6 Comments

The Joys of Apple Picking

apple

My favorite seasons are Autumn and Spring.  To me they signal new beginnings, beautiful colors, perfect weather, and new seasonal ingredients.   One of my favorite fall activities is apple picking.   There is something so incredibly satisfying about walking through endless rows of apple trees, looking for the perfect fruit.

For the past three years I’ve made an annual October visit to Larriland Farms in Woodbine, MD.   I just love this place, though I highly recommend getting there as early as possible on weekends.  I usually try to arrive by 9am, because by the time I’m leaving there’s a line of cars down the street waiting to be guided into the parking lot.

Check out some of the features on Larriland Farm’s website.  They have a list of seasonal ingredients as well as lovely recipes for everything from pie to apple crisps.  I think one of my favorite things to make with an overflow of apples is apple butter.  I try new recipes every year; I think this year it’s time to make my own version.  Keep an eye out toward the end of the month!

(On a side note, I highly recommend getting an apple peeler such as this one.  The first year I made apple butter it took hours to peel everything by hand.  These are a huge time saver!)

But really, is there anything better than hot apple cider on a brisk autumn day?  Here’s a wonderful recipe from Simply Recipes.   I’m a big fan of adding a bit of liquor to cider for that extra bit of warmth.

Hot Mulled Cider

Courtesy of Simply Recipes

Ingredients

  • 1/2 gallon of fresh, unfiltered apple cider
  • 1 orange
  • 15 cloves
  • 4 3-inch sticks of cinnamon
  • 15 allspice berries
  • 1 teaspoon of nutmeg
  • 7 pods of cardamon
  • 1/4 cup brown sugar

1 . Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.

2 . Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.

Makes 8 cups.

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