Just happened to make a balsamic reduction sauce for our surf and turf meal tonight - got the idea to actually try to dip strawberries in the remaining sauce - TO DIE FOR!!! The vinegar pops in your mouth, echoing the berry flavor. I would recommend a savory/sweet dessert by serving berries two ways - one chocolate covered and the other to dip in the vinegar sauce - serve with some bubbly and it is out of this world!
Equal amounts of the vinegar and plain sugar - simmer over medium until boil - stir constantly. Cook until reduced, coating the back of a spoon. Watch your nostrils as the acids being released will hit them hard!
August 1, 2009
July 27, 2009
YAHOO ANSWERS: What are simple foods I can make for a party?
Remember that cook ahead is best when you are entertaining. If you aren't having fun, your guests wont either.For passing, a nice bruschetta bar is a favorite of mine. In America people think that bruschetta has to be topped with tomato, basil, and olive oil - however, bruschetta in Italy has more to do with the toasted bread then what is on it. Toast some beautiful baguette slices and lightly rub them with garlic. Set up the traditional "bruschetta" with tomatoes, garlic, and olive oil. I add some diced onion and balsamic to mine to add an extra kick. Have a secondary set up of olives and feta cheese - very little work. You can have anything from roasted red peppers to a cheese topping that you place on the bread.Now for a larger crowd, I love to make lasagna roll-ups - sure to be a crowd pleaser. Unfortunately, you have to use the boil lasagna sheets. Boil until you can bend them without breaking. Lay them down on an oiled sheet and fill to your hearts desire. Some of my favorite combos are as follows: (1) spinach, diced shrimp, caramelized onions, ricotta and parm, (2) mushrooms, onions, and beef (3) squash, peppers, and artichokes and (4) chicken, goat cheese, and roasted peppers. Lay the mixture of your choice on the noodle, roll up - don't overfill - and place in a glass or oven safe dish. Top with your sauce or homemade blend - CHECK OUT MY ROASTED RED PEPPER CREAM SAUCE AT MY BLOG - Cook in the oven when you are ready - at 375F for 20-40 minutes until piping hot - you have to cook it longer if you didnt cook the filling - I alwasy recommend cooking the filling, though.Good luck and have a blast!
Lasagna Tip
Lasagna doesnt have to mean fat and carbs.
Try using these alternative ideas for a healthier, yet still lush, lasagna.
-Use organic pasta sauce - it has less sodium and additives - always make sure to double check the label - just b/c it says organic doesnt mean it has all of the right stuff in it
-Use 96% lean beef - I add beef flavor by adding in some beef stock (organic again) and red wine while the meat is cooking. I drain the meat and reserve the juices, adding back to the beef as needed. This way it stays moist and flavorful.
-Another way to keep moisture in is to use things like sauteed onions and mushrooms - again adding stock or wine to it to keep the flavors consistent
-For the cheese component - use reduced fat cheeses - part skim ricotta, reduced fat parm (you dont have to use the expensive stuff here) and use one whole egg and one egg white to take out cholesterol and fat
-Dont skip the bechemel sauce - use unsalted butter (no fat cut here) and fat free half and half - it works the same!
Good luck and good eats!!
Try using these alternative ideas for a healthier, yet still lush, lasagna.
-Use organic pasta sauce - it has less sodium and additives - always make sure to double check the label - just b/c it says organic doesnt mean it has all of the right stuff in it
-Use 96% lean beef - I add beef flavor by adding in some beef stock (organic again) and red wine while the meat is cooking. I drain the meat and reserve the juices, adding back to the beef as needed. This way it stays moist and flavorful.
-Another way to keep moisture in is to use things like sauteed onions and mushrooms - again adding stock or wine to it to keep the flavors consistent
-For the cheese component - use reduced fat cheeses - part skim ricotta, reduced fat parm (you dont have to use the expensive stuff here) and use one whole egg and one egg white to take out cholesterol and fat
-Dont skip the bechemel sauce - use unsalted butter (no fat cut here) and fat free half and half - it works the same!
Good luck and good eats!!
Next Food Network Star
Going to work on my application for the NFNS, Season 6. Between work and not being able to remember my login for blogspot, I have completely neglected my blog. I will be trying to post several times a week, shorter posts.
Thanks for your support - M
Thanks for your support - M
May 25, 2009
Question answered from Yahoo Answers: My Husband is a Picky Eater
First things first - most men (not all) are meat and potatoes - if you make a balanced meal around the two, adding a small thing here and there will not take much effort.
Steak - a mans favorite food - get a good cut such as a nice, marbled rib-eye or a NY strip - season with simple salt and pepper, cook until medium/medium rare (or his likeness) and allow 5-7 minutes of resting time for the juices to redistribute..
Oh wait - we are in the middle of a recession - we cannot afford NY strip right now so...get beef when it is cheap, on sale, or has been reduced. If you choose to cook your beef on the stovetop, here is a great tip.
Once cooked to doneness, remove from pan. Reserve pan and drippings. Add butter and broth, whisk together and then add flour - small amounts to thicken. You have a beatuiful pan sauce to
serve.
Side dish - cut up potatoes, skin on or off, coat with olive oil, salt, and pepper - or other seasonings - but your husband is picky so this might not be the time to experiment. Place in a preheated oven - 425F - turning every 20 minutes, crisping the sides, until cooked through.
Source(s):
CHECK OUT MY COOKING BLOG
maggiemckelvey.blogspot.com
Steak - a mans favorite food - get a good cut such as a nice, marbled rib-eye or a NY strip - season with simple salt and pepper, cook until medium/medium rare (or his likeness) and allow 5-7 minutes of resting time for the juices to redistribute..
Oh wait - we are in the middle of a recession - we cannot afford NY strip right now so...get beef when it is cheap, on sale, or has been reduced. If you choose to cook your beef on the stovetop, here is a great tip.
Once cooked to doneness, remove from pan. Reserve pan and drippings. Add butter and broth, whisk together and then add flour - small amounts to thicken. You have a beatuiful pan sauce to
serve.
Side dish - cut up potatoes, skin on or off, coat with olive oil, salt, and pepper - or other seasonings - but your husband is picky so this might not be the time to experiment. Place in a preheated oven - 425F - turning every 20 minutes, crisping the sides, until cooked through.
Source(s):
CHECK OUT MY COOKING BLOG
maggiemckelvey.blogspot.com
Recession for Cooking
Man on man...this has been a tough weekend to welcome in with the recession at hand. In the past, you went to parties where all you had to do was bring a side, a bottle of wine, a 12 pack of beer or the like to be greeted by steaks, chops, sausage, or seafood.
However, this year has brought something different to all of us - something that while it has been expected, shows us where we are standing as a society.
Instead of harping on this - lets make the best of it -
Now is the time to rely on tender meats such as pork tenderloin, tender breasts of chicken, or seared shrimp and veggies. Buying local, on sale, and in larger quantities is the way to go in this current market.
As Alton Brown would say - good luck and good eats
However, this year has brought something different to all of us - something that while it has been expected, shows us where we are standing as a society.
Instead of harping on this - lets make the best of it -
Now is the time to rely on tender meats such as pork tenderloin, tender breasts of chicken, or seared shrimp and veggies. Buying local, on sale, and in larger quantities is the way to go in this current market.
As Alton Brown would say - good luck and good eats
May 7, 2009
Chocolate Chip Cookies
Best ever cookie recipe - the cookies stay soft for weeks in containers...
Why you ask? Because of the ingredients in the bread flour as well as utilizing the brown sugar instead of white sugar.
This recipe is courtsey of Alton Brown of the Food Network.
Chocolate Chip Cookies:
2 ½ dozen2 sticks unsalted butter
2 ¼ cups BREAD flour
1 tsp. Kosher salt
1 tsp. baking soda
¼ cup white sugar
1 ¼ cup dark/light brown sugar
1 egg
1 additional egg yolk (make yourself an egg white omelet)
2 tbs. milk1
½ tsp. vanilla extract
2 cups semisweet chocolate chips
Heat oven to 375F. Melt the butter in a med. saucepan over low heat. Sift the flour, salt, and baking soda. Set aside. Pour melted butter into a work bowl. Add both sugars. Cream the butter and sugar at med. speed. You can use a kitchen-aid, beaters, or a good old spoon and hand. You have been going to the gym. Then add the egg, yolk, milk, and vanilla until combined. Slowly incorporate the flour mixture until combined. Stir in chips.
Source(s):
http://www.foodnetwork.com/recipes/alton...CHECK OUT MY BLOG -
MaggieMckelvey.blogspot.comCOOKING WITH MAGGIE
Why you ask? Because of the ingredients in the bread flour as well as utilizing the brown sugar instead of white sugar.
This recipe is courtsey of Alton Brown of the Food Network.
Chocolate Chip Cookies:
2 ½ dozen2 sticks unsalted butter
2 ¼ cups BREAD flour
1 tsp. Kosher salt
1 tsp. baking soda
¼ cup white sugar
1 ¼ cup dark/light brown sugar
1 egg
1 additional egg yolk (make yourself an egg white omelet)
2 tbs. milk1
½ tsp. vanilla extract
2 cups semisweet chocolate chips
Heat oven to 375F. Melt the butter in a med. saucepan over low heat. Sift the flour, salt, and baking soda. Set aside. Pour melted butter into a work bowl. Add both sugars. Cream the butter and sugar at med. speed. You can use a kitchen-aid, beaters, or a good old spoon and hand. You have been going to the gym. Then add the egg, yolk, milk, and vanilla until combined. Slowly incorporate the flour mixture until combined. Stir in chips.
Source(s):
http://www.foodnetwork.com/recipes/alton...CHECK OUT MY BLOG -
MaggieMckelvey.blogspot.comCOOKING WITH MAGGIE
Great Summer Starter
A good friend of mine contacted me today regarding this recipe. She asked for it for Mother's Day and I couldn't say no. The flavors in this recipe marry so well together that you dont even realize that it is a nutrient packed dish - try variations of your own - add more or less peppers, top or stir in olives, use carmelized onions instead of chopping them. It is up to you and your palate
Baba Ghanoush: 8 servings, Maggie McKelvey Ottenwess
2 large eggplants
1 red onion
1 red pepper (any color is fine)
1 bag of pitas
Olive oil
Salt and pepper
Mixed dried herbs: basil, dill, thyme, parsley
Preheat oven to 400F. Skin the egg plant. Cut into 1 inch chunks, not using the parts that are all seeds. Chop the onion into 8 chunks. Chop the pepper into 1 inch pieces, removing the seeds. On a foil lined baking sheet, place all veggies. Coat generously with olive oil and salt/pepper. Place in oven for 20 minutes, turn, and repeat the process until the onions become translucent, the eggplant is soft and moist, and there is color on the pepper. Remove and cool mixture slightly.
Line the baking sheet with foil again. Cut each round pita into 4-8 slices. Brush with a mixture of 2 tbs. olive oil, 2 tbs. water, and ¼ tsp. each of the dried herbs of choice. Place on baking sheet and cook until they begin to get crispy, 10-15 minutes.
Go back to the mixture and either place in a strong blender in batches and puree OR place in a food process in batches and puree. Season again with oil, salt and pepper.
Serve room temperature with the pita chips.
Baba Ghanoush: 8 servings, Maggie McKelvey Ottenwess
2 large eggplants
1 red onion
1 red pepper (any color is fine)
1 bag of pitas
Olive oil
Salt and pepper
Mixed dried herbs: basil, dill, thyme, parsley
Preheat oven to 400F. Skin the egg plant. Cut into 1 inch chunks, not using the parts that are all seeds. Chop the onion into 8 chunks. Chop the pepper into 1 inch pieces, removing the seeds. On a foil lined baking sheet, place all veggies. Coat generously with olive oil and salt/pepper. Place in oven for 20 minutes, turn, and repeat the process until the onions become translucent, the eggplant is soft and moist, and there is color on the pepper. Remove and cool mixture slightly.
Line the baking sheet with foil again. Cut each round pita into 4-8 slices. Brush with a mixture of 2 tbs. olive oil, 2 tbs. water, and ¼ tsp. each of the dried herbs of choice. Place on baking sheet and cook until they begin to get crispy, 10-15 minutes.
Go back to the mixture and either place in a strong blender in batches and puree OR place in a food process in batches and puree. Season again with oil, salt and pepper.
Serve room temperature with the pita chips.
Life Interfers
I have not been on my blog in over a month and cannot believe it. My new job has taken a front seat to anything else and I have been neglectful of my blog. I hope this does not continue to happen, as cooking is such a passion.
Never fear - more recipes will be coming soon
Never fear - more recipes will be coming soon
March 21, 2009
Easy Steak House Dinner
I have had a really busy week - I started a new, higher stress job two weeks ago. I have missed cooking a quality meal in several days and today I had enough.
I wanted to kick it up a notch and decided that since my husband had poker with the guys this evening, I would do a steak house dinner - in instead of out.
First, I was inspired at the store and picked up some nice, 3 inch thick filet Mignon cuts - they were cheaper then usual. I knew I had veggies and potatoes at home. I wanted a stellar appetizer, one that reminded me of one of my favorite restaurants back in New Jersey - Lamberti's Cucina in Medford, NJ.
At Lamberti's, they have a to die for appetizer of fresh mozzarella, shredded garlic, rich prosciutto, and oil. I purchased the necessary items, longing for the cheaper East Coast prices on the cheese and the meat. I wanted to add in some Roma tomatoes, as well.
Appetizer: Serves 2
2 Roma tomatoes
1 ball (approx. 4-8 oz) fresh mozzarella
2 cloves of garlic
1/8 cup olive oil
4 slices prosciutto
Sea salt
Slice the Roma tomatoes approximately 1/4-1/2 in thick, resulting in 8-12 pieces. Lightly salt the tomatoes on the plate. Thinly slice the garlic. Cut the mozzarella into slices, 3-4 for each person.
To plate...
Lay the tomatoes around the outside of the plate. Coat the bottom of the plate with the oil and then distribute the sliced garlic around. Salt to taste. Make two piles of cheese/meat, layering cheese, then meat, then cheese, until you run out of items. Remember to make TWO piles - I like my mozzarella salty, so I salt each layer. My husband likes more prosciutto then I do, so he gets a little more then me. Allow flavors to marry for 10 minutes or more. Serve by itself or with crusty bread.
Dinner...
2 8-12 oz. fliet Mignon
1 tbs. brandy/sherry/Marsala (optional)
Salt
Seasoning salt, such as Accent
5 yukon gold potaotes
4 tbs. butter
3 tbs. fat free 1/2 and 1/2
3 tbs. low fat milk
1 garlic clove
1 tbs. canola (or veggie oil)
Fileg Mignon:
Take it out of the fridge and let it come to room temperature. Seaosn with your accent seasoning or salt and pepper. Preheat oven to 375-400F. **See potato notes if going to also cook the potatoes, as they need to start to cook now...***
Heat a saute pan that CAN GO IN THE OVEN over med-high heat. Add 1 tbs. of canola oil - it can retain a higher heat then olive. Once oil starts to ripple, add teh filet's with tongs. Cook on each side for 2-4 minutes, depending on thickness. My steaks were 3 in. thick, so I did 4 minutes each side. I like my steak med. rare. After each side has been seared, place in the oven for 6 minutes. Check after 6 minutes and contiue to cook until slightly under your desiered temperature (if you watne it med. well, take out when appears to be medium). The steaks will ocntinue to cook once they rest. Place steaks on teh plate to continue cooking and rest, allowing the juices to redistrubute.
IF YOU WANT TO MAKE A PAN SAUCE...
Return the pan that the steaks were in over medium heat. Watch the handle b/c it will still be hot from being in teh oven. Add 1 tbs. butter and 1 tbs. liquor. Reduce by half. Add 1 tbs. of half and half to make it a cream sauce. You can double this recipie if you would like more sauce. I double it b/c my husband likes tons of sauce.
Potatoes:
Either keep the skin on or off to yoru preference. Slice thinkly so they wiell cook quikcer. Add to a deep soup pan. Cover with cold water and add salt. **YOu can also rinse the potatoes first to decrese starch. Put over a burner on the stove over high. If you can cover it, do so - it will cook quicker. Cook for about 10 minutes or until fork tender. While waiting for the potoatoes to cook, heat butter, half and half, milk, and chopped garlic in a pan over low. Then you have the choice of mashing by hand, mixing with a hand blender, or using a ricer (one where the potatoes are finely pushed through a grater, creating a lusher, no chunk mixtuer). Once finished cooking, slowly add in the milk/butter mixutre untilo desiered taste/consistency. Serve with fresh parsley or other suggestions below.
Other ideas for potatoes:
-Mix together cooked bacon, cream cheese, and/or sour cream. Use as a garnish for the pototoes, or use less butter/milk and substitute in the bacon mixture.
-Mix tarragon and brie cheese. Dollop on the pototoes, or substutue in for less butter/milk
-Make fancy butter - take an herb you liek (and like with mashed potatoes) - and dice finely. Mash with a butter or margerine substance. Roll out into a log. Wrap in saran wrap or other plastic wrap and refreidgerate. Cut into slices.
**This can also be used to top the filet's!!!
I wanted to kick it up a notch and decided that since my husband had poker with the guys this evening, I would do a steak house dinner - in instead of out.
First, I was inspired at the store and picked up some nice, 3 inch thick filet Mignon cuts - they were cheaper then usual. I knew I had veggies and potatoes at home. I wanted a stellar appetizer, one that reminded me of one of my favorite restaurants back in New Jersey - Lamberti's Cucina in Medford, NJ.
At Lamberti's, they have a to die for appetizer of fresh mozzarella, shredded garlic, rich prosciutto, and oil. I purchased the necessary items, longing for the cheaper East Coast prices on the cheese and the meat. I wanted to add in some Roma tomatoes, as well.
Appetizer: Serves 2
2 Roma tomatoes
1 ball (approx. 4-8 oz) fresh mozzarella
2 cloves of garlic
1/8 cup olive oil
4 slices prosciutto
Sea salt
Slice the Roma tomatoes approximately 1/4-1/2 in thick, resulting in 8-12 pieces. Lightly salt the tomatoes on the plate. Thinly slice the garlic. Cut the mozzarella into slices, 3-4 for each person.
To plate...
Lay the tomatoes around the outside of the plate. Coat the bottom of the plate with the oil and then distribute the sliced garlic around. Salt to taste. Make two piles of cheese/meat, layering cheese, then meat, then cheese, until you run out of items. Remember to make TWO piles - I like my mozzarella salty, so I salt each layer. My husband likes more prosciutto then I do, so he gets a little more then me. Allow flavors to marry for 10 minutes or more. Serve by itself or with crusty bread.
Dinner...
2 8-12 oz. fliet Mignon
1 tbs. brandy/sherry/Marsala (optional)
Salt
Seasoning salt, such as Accent
5 yukon gold potaotes
4 tbs. butter
3 tbs. fat free 1/2 and 1/2
3 tbs. low fat milk
1 garlic clove
1 tbs. canola (or veggie oil)
Fileg Mignon:
Take it out of the fridge and let it come to room temperature. Seaosn with your accent seasoning or salt and pepper. Preheat oven to 375-400F. **See potato notes if going to also cook the potatoes, as they need to start to cook now...***
Heat a saute pan that CAN GO IN THE OVEN over med-high heat. Add 1 tbs. of canola oil - it can retain a higher heat then olive. Once oil starts to ripple, add teh filet's with tongs. Cook on each side for 2-4 minutes, depending on thickness. My steaks were 3 in. thick, so I did 4 minutes each side. I like my steak med. rare. After each side has been seared, place in the oven for 6 minutes. Check after 6 minutes and contiue to cook until slightly under your desiered temperature (if you watne it med. well, take out when appears to be medium). The steaks will ocntinue to cook once they rest. Place steaks on teh plate to continue cooking and rest, allowing the juices to redistrubute.
IF YOU WANT TO MAKE A PAN SAUCE...
Return the pan that the steaks were in over medium heat. Watch the handle b/c it will still be hot from being in teh oven. Add 1 tbs. butter and 1 tbs. liquor. Reduce by half. Add 1 tbs. of half and half to make it a cream sauce. You can double this recipie if you would like more sauce. I double it b/c my husband likes tons of sauce.
Potatoes:
Either keep the skin on or off to yoru preference. Slice thinkly so they wiell cook quikcer. Add to a deep soup pan. Cover with cold water and add salt. **YOu can also rinse the potatoes first to decrese starch. Put over a burner on the stove over high. If you can cover it, do so - it will cook quicker. Cook for about 10 minutes or until fork tender. While waiting for the potoatoes to cook, heat butter, half and half, milk, and chopped garlic in a pan over low. Then you have the choice of mashing by hand, mixing with a hand blender, or using a ricer (one where the potatoes are finely pushed through a grater, creating a lusher, no chunk mixtuer). Once finished cooking, slowly add in the milk/butter mixutre untilo desiered taste/consistency. Serve with fresh parsley or other suggestions below.
Other ideas for potatoes:
-Mix together cooked bacon, cream cheese, and/or sour cream. Use as a garnish for the pototoes, or use less butter/milk and substitute in the bacon mixture.
-Mix tarragon and brie cheese. Dollop on the pototoes, or substutue in for less butter/milk
-Make fancy butter - take an herb you liek (and like with mashed potatoes) - and dice finely. Mash with a butter or margerine substance. Roll out into a log. Wrap in saran wrap or other plastic wrap and refreidgerate. Cut into slices.
**This can also be used to top the filet's!!!
March 8, 2009
Tastefully Simple Party - PLEASE VISIT!!!
I am hosting a Tastefully Simple party on Saturday, March 14th from 3pm-5pm at my home. If you are not familiar with Tastefully Simple, they are a great product brand that saves you time, money, and energy in the kitchen.If you haven't noticed, I love to cook. I enjoy things from scratch, homemade, and delicious.
However, my go to brand is Tastefully Simple when I am in a crunch or need a little extra something. From their Beer Bread to Savory Spread, everything is delicious. They have appetizers, spreads, mixes, drinks, soups, sweets, desserts - you name it. The brand is reliable and inexpensive. Many of their products last a long time and can be used in small amounts, such as their "Garlic Garlic" or "Spinach" spice blend. Place an order now - look over the products.
My host is Megan Soots and all orders can be placed through her at http://www.tastefullysimple.com/Cultures/en-US/. Please mention my name when placing orders!!!
*This post will repost intermittently until the day of the event
However, my go to brand is Tastefully Simple when I am in a crunch or need a little extra something. From their Beer Bread to Savory Spread, everything is delicious. They have appetizers, spreads, mixes, drinks, soups, sweets, desserts - you name it. The brand is reliable and inexpensive. Many of their products last a long time and can be used in small amounts, such as their "Garlic Garlic" or "Spinach" spice blend. Place an order now - look over the products.
My host is Megan Soots and all orders can be placed through her at http://www.tastefullysimple.com/Cultures/en-US/. Please mention my name when placing orders!!!
*This post will repost intermittently until the day of the event
March 7, 2009
Shapley Spreads: Spread Ideas
Try a new approach to butter or spreads!!
This is great for holidays, entertaining, or just to spice up the table spread. You can make many of these - especially those made with butter the like - ahead of time and keep them for a long time in the fridge.
Here are some ideas...
-Take butter and roll with mixed herbs or single herbs. I like mine with parsley or basil
-Use cookie cutters to cut out butter
-Mix ricotta and minced sage, use to top potatoes
-Add minced garlic and tarragon with cream cheese. Place on top of crackers, such as Triscuits
This is great for holidays, entertaining, or just to spice up the table spread. You can make many of these - especially those made with butter the like - ahead of time and keep them for a long time in the fridge.
Here are some ideas...
-Take butter and roll with mixed herbs or single herbs. I like mine with parsley or basil
-Use cookie cutters to cut out butter
-Mix ricotta and minced sage, use to top potatoes
-Add minced garlic and tarragon with cream cheese. Place on top of crackers, such as Triscuits
March 5, 2009
Entertaining First Course Salad
With spring just around the corner - I thought you would enjoy this!!
Fig, Feta, and Mint Salad: serves 4
4 figs - cut into quarters
1 block - (1 package) feta cheese
Olive oil
4-8 mint leaves, thinly sliced
Mixed greens, spinach, and/or argula
Bread to pass, optional
Cut figs into quarters. Cut block of cheese into 4 pieces. Portion the figs and cheese for each plate. Place on a plate over mixed greens. Sprinkle with crumbled blue cheese. Drizzle with oil, sprinkle mint, and add a dash of pepper. Serve chilled to room temperature.
Fig, Feta, and Mint Salad: serves 4
4 figs - cut into quarters
1 block - (1 package) feta cheese
Olive oil
4-8 mint leaves, thinly sliced
Mixed greens, spinach, and/or argula
Bread to pass, optional
Cut figs into quarters. Cut block of cheese into 4 pieces. Portion the figs and cheese for each plate. Place on a plate over mixed greens. Sprinkle with crumbled blue cheese. Drizzle with oil, sprinkle mint, and add a dash of pepper. Serve chilled to room temperature.
No Meat on Fridays!!!!
We are in the midst of Lent season, meaning for all the practicing Catholics, as well as those that choose to practice when convenient, no meat on Friday's.
Last Friday, we made the mistake of going out to eat, and the only thing on the menu that didn't have meat was grilled cheese...not so great for someone who loves to eat - and we were not at the establishment for the food...
This is an optimal time for people to try to integrate seafood, tofu, or beans into their diet...my sister use to never eat seafood - my mother never at it and my dad wasn't cooking. Seafood was something "newer" to me once I got to college. There, too, I found the ever popular college bound - non-meat eater, not quite vegetarian - meaning those who went vegetarian b/c it was in, not because of a belief or preference.
I am a huge fan of pasta with a cheese sauce. Ravioli lend themselves well during this season. Take the Asian wonton wrappers you get in the produce department and stuff them with your mixture of choice - I love ricotta, Parmesan, shrimp, spinach, and diced tomatoes. Lightly toss with a sage butter or lighter Alfredo sauce and you have a meal.
Even though in the majority of the country, we aren't grilling, doesn't mean that you cannot bake fish, saute scallops, or pan sear some tofu.
Think outside of the box. Opening your options now will make you a more versatile cook at a later point.
These experiences - a college, vegetarian roommate, a close graduate school friend who was vegan - made me able to cook for both of these cuisines without feeling overwhelmed. More importantly, it taught me to cook really great tasting food outside of my comfort zone.
Last Friday, we made the mistake of going out to eat, and the only thing on the menu that didn't have meat was grilled cheese...not so great for someone who loves to eat - and we were not at the establishment for the food...
This is an optimal time for people to try to integrate seafood, tofu, or beans into their diet...my sister use to never eat seafood - my mother never at it and my dad wasn't cooking. Seafood was something "newer" to me once I got to college. There, too, I found the ever popular college bound - non-meat eater, not quite vegetarian - meaning those who went vegetarian b/c it was in, not because of a belief or preference.
I am a huge fan of pasta with a cheese sauce. Ravioli lend themselves well during this season. Take the Asian wonton wrappers you get in the produce department and stuff them with your mixture of choice - I love ricotta, Parmesan, shrimp, spinach, and diced tomatoes. Lightly toss with a sage butter or lighter Alfredo sauce and you have a meal.
Even though in the majority of the country, we aren't grilling, doesn't mean that you cannot bake fish, saute scallops, or pan sear some tofu.
Think outside of the box. Opening your options now will make you a more versatile cook at a later point.
These experiences - a college, vegetarian roommate, a close graduate school friend who was vegan - made me able to cook for both of these cuisines without feeling overwhelmed. More importantly, it taught me to cook really great tasting food outside of my comfort zone.
March 2, 2009
New York Times Article - Your Thoughts
Today in the New York Times, there was an article "Food Magazines Begin to Consider Cooks’ Budgets", stating the upscale cooking magazines, such as Food & Wine, are "out with truffles and in with button mushrooms". Gourmet magazine is dishing on leftovers and sandwiches instead of the high end, high priced normal writings - too bad the magazine prices themselves haven't gone down!
What do you think about this? Are we starting to let go of classic magazines like Gourmet, Food by Martha Stewart, and Bon Appetite for the likes of Taste of Home? Is it the price, comfort of the food, or a combination of the two?
Your thoughts...
http://www.nytimes.com/2009/03/02/business/media/02mag.html?_r=1&ref=dining
What do you think about this? Are we starting to let go of classic magazines like Gourmet, Food by Martha Stewart, and Bon Appetite for the likes of Taste of Home? Is it the price, comfort of the food, or a combination of the two?
Your thoughts...
http://www.nytimes.com/2009/03/02/business/media/02mag.html?_r=1&ref=dining
March 1, 2009
TASTEFULLY SIMPLE PARTY!!!
I am hosting a Tastefully Simple party on Saturday, March 14th from 3pm-5pm at my home. If you are not familiar with Tastefully Simple, they are a great product brand that saves you time, money, and energy in the kitchen.
If you haven't noticed, I love to cook. I enjoy things from scratch, homemade, and delicious. However, my go to brand is Tastefully Simple when I am in a crunch or need a little extra something. From their Beer Bread to Savory Spread, everything is delicious. They have appetizers, spreads, mixes, drinks, soups, sweets, desserts - you name it. The brand is reliable and inexpensive. Many of their products last a long time and can be used in small amounts, such as their "Garlic Garlic" or "Spinach" spice blend.
Place an order now - look over the products. My host is Megan Soots and all orders can be placed through her at http://www.tastefullysimple.com/Cultures/en-US/. Please mention my name when placing orders!!!
*This post will repost intermittently until the day of the event
If you haven't noticed, I love to cook. I enjoy things from scratch, homemade, and delicious. However, my go to brand is Tastefully Simple when I am in a crunch or need a little extra something. From their Beer Bread to Savory Spread, everything is delicious. They have appetizers, spreads, mixes, drinks, soups, sweets, desserts - you name it. The brand is reliable and inexpensive. Many of their products last a long time and can be used in small amounts, such as their "Garlic Garlic" or "Spinach" spice blend.
Place an order now - look over the products. My host is Megan Soots and all orders can be placed through her at http://www.tastefullysimple.com/Cultures/en-US/. Please mention my name when placing orders!!!
*This post will repost intermittently until the day of the event
Chicken - the neglected meat
I answer a lot of questions on Yahoo Answers, with almost 25% getting voted in the top answers. Today I answered one about chicken (see below) and it got me thinking about the bad "wrap" chicken gets. Pork has come in as the other white meat, fish is on the up and up for its nutritional value, and where does that leave the old faithful chicken.
Chicken is the caregiver of the protein items. It can be shredded, stewed, baked, broiled, fried, topped, stuffed, or cooked in any other fashion. So why is it that we see chicken as boring?
I think chicken is a great standby. Making it moist and juicy are my two most important components. Chicken is a sponge - it can withstand hours of marinade or absorb it quickly. It is an easy go-to meal that - as long as there are no vegans or vegetarians - can please any palate.
I am a huge advocate for tenderizing chicken breasts, which is the meat I most often cook with. Why do this? Easy - chicken can turn out to be dry and tough unless cooked the right way. By tenderizing the meat, we allow a little "grace" period in our cooking. And you don't need a tenderizer mallet to do this. You can use a soup can on its side, a sauce pan, or even a coffee cup. Place the meat between two layers, plastic or wax, and tenderize it by hitting it multiple times. Tenderizing will allow the tendons of the meat to separate, thus creating a better texture for your cooking.
Once the meat is tenderized, it is up to you to decide the method you are going to use. Below are several lists of spice blends I use, but you can really do anything to the chicken. Chicken is that blank canvas that lend itself to what we have on hand or what we become inspired by at the market.
Add an Asian flair - Combine:
1/2 cup low-sodium soy sauce
1/4 cup hoisen sauce
1 tbs. rice wine vinegar - though if you don't have this - use another vinegar (not balsamic, though) or leave it out
1 tsp. zested (or minced) fresh ginger
1 tsp. zested (or minced) garlic
Reserve 3 tbs. of the marinade. Add 4 chicken breasts to the larger amount of marinade. Allow to marinade as long as you can - 20 minutes at the least and overnight at the most.
Cook in a 375F oven in an oven proof dish sprayed with nonstick spray or drizzled with olive oil. Cook in the oven for 25-35 minutes, depending on thickness of the tenderized meat.
Now, as for that 3tbs. reserved marinade - this will be a great sauce for your veggies. I would use something like cabbage, bok choy, and water chestnuts to stick with the Asian-American theme. However, you can use whatever veggies you want - from broccoli to spinach. Add 1/2 tsp. cornstarch to the marinade. Whisk. This will thicken the sauce once we add heat to it.
In a saute pan, drizzle olive, peanut, or sesame oil - really any oil you want - about 1 tbs. Add your veggie medley and saute. About 3 minutes before it is done - as this will change with your veggie choices - add the sauce, cook, stirring often. Remove from heat.
Plate the veggies alongside the chicken. Top with toasted peanuts, sesame seeds, or almonds if desired.
Question:
Slit chicken breast - ideas? I have a family pack of slit chicken breast. What are some suggestions on cooking this....
Cooking with Maggie Answer:
Well if they are "bone in"...
Preheat your oven to 375-400F. Season all sides of the meat. I use a combination of what I have on hand. This could range from an Italian blend - Italian seasoning, basil, thyme, rosemary, salt and pepper - to a more middle eastern flare - turmeric, paprika, cumin, salt and pepper - or a hodgepodge of whatever you like. My favorite is salt, pepper, dill, and poultry seasoning. The poultry seasoning really flavors the meat, without you having to purchase 10 different spices. Its warm sage flavors mixed with ground, spices is a great mixture.
Take a cookie sheet, line with foil, spray foil with spray ( or you could use olive oil). Place chicken pieces on the foil, drizzle with olive or canola oil and cook, 40-55 minutes or until the meat is done. You could also turn the meat once if you so please. You will need to cook meat on the bone longer then boneless. Also, the sizes of the pieces really matters, as well. If you have all wings and legs, it will be shorter then breasts and thighs.
And if they are "boneless"...
Place each breast in a plastic bag or between two pieces of saran wrap. Next, tenderize the meat with either a meat tenderizer (looks like a hammer for the kitchen) or if you don't have that, use a heavy cup or a pan. The idea is to break up the tendons, creating lush, fork cutting, no knife needed, juicy chicken.
From here, it really doesn't matter what you do cause you cant do much wrong. When I am trying to eat healthier, I use spices such as cumin, paprika, dill, and celery salt to season the breasts on both sides. Remember that you can use any kind of combination you like or whatever is in your cabinet.
To cook, I use nonstick spray on a pan, sear each side for about 3 minutes over med-high heat, then add water or chicken broth to finish the cooking. When the chicken is cooked through, I have a great start to a pan gravy. Whisk in some butter and cornstarch and you have a gravy made while waiting for the meat to rest. You could always jazz up the gravy with mushrooms, onions, peppers, cream, or wine.
Chicken is the caregiver of the protein items. It can be shredded, stewed, baked, broiled, fried, topped, stuffed, or cooked in any other fashion. So why is it that we see chicken as boring?
I think chicken is a great standby. Making it moist and juicy are my two most important components. Chicken is a sponge - it can withstand hours of marinade or absorb it quickly. It is an easy go-to meal that - as long as there are no vegans or vegetarians - can please any palate.
I am a huge advocate for tenderizing chicken breasts, which is the meat I most often cook with. Why do this? Easy - chicken can turn out to be dry and tough unless cooked the right way. By tenderizing the meat, we allow a little "grace" period in our cooking. And you don't need a tenderizer mallet to do this. You can use a soup can on its side, a sauce pan, or even a coffee cup. Place the meat between two layers, plastic or wax, and tenderize it by hitting it multiple times. Tenderizing will allow the tendons of the meat to separate, thus creating a better texture for your cooking.
Once the meat is tenderized, it is up to you to decide the method you are going to use. Below are several lists of spice blends I use, but you can really do anything to the chicken. Chicken is that blank canvas that lend itself to what we have on hand or what we become inspired by at the market.
Add an Asian flair - Combine:
1/2 cup low-sodium soy sauce
1/4 cup hoisen sauce
1 tbs. rice wine vinegar - though if you don't have this - use another vinegar (not balsamic, though) or leave it out
1 tsp. zested (or minced) fresh ginger
1 tsp. zested (or minced) garlic
Reserve 3 tbs. of the marinade. Add 4 chicken breasts to the larger amount of marinade. Allow to marinade as long as you can - 20 minutes at the least and overnight at the most.
Cook in a 375F oven in an oven proof dish sprayed with nonstick spray or drizzled with olive oil. Cook in the oven for 25-35 minutes, depending on thickness of the tenderized meat.
Now, as for that 3tbs. reserved marinade - this will be a great sauce for your veggies. I would use something like cabbage, bok choy, and water chestnuts to stick with the Asian-American theme. However, you can use whatever veggies you want - from broccoli to spinach. Add 1/2 tsp. cornstarch to the marinade. Whisk. This will thicken the sauce once we add heat to it.
In a saute pan, drizzle olive, peanut, or sesame oil - really any oil you want - about 1 tbs. Add your veggie medley and saute. About 3 minutes before it is done - as this will change with your veggie choices - add the sauce, cook, stirring often. Remove from heat.
Plate the veggies alongside the chicken. Top with toasted peanuts, sesame seeds, or almonds if desired.
Question:
Slit chicken breast - ideas? I have a family pack of slit chicken breast. What are some suggestions on cooking this....
Cooking with Maggie Answer:
Well if they are "bone in"...
Preheat your oven to 375-400F. Season all sides of the meat. I use a combination of what I have on hand. This could range from an Italian blend - Italian seasoning, basil, thyme, rosemary, salt and pepper - to a more middle eastern flare - turmeric, paprika, cumin, salt and pepper - or a hodgepodge of whatever you like. My favorite is salt, pepper, dill, and poultry seasoning. The poultry seasoning really flavors the meat, without you having to purchase 10 different spices. Its warm sage flavors mixed with ground, spices is a great mixture.
Take a cookie sheet, line with foil, spray foil with spray ( or you could use olive oil). Place chicken pieces on the foil, drizzle with olive or canola oil and cook, 40-55 minutes or until the meat is done. You could also turn the meat once if you so please. You will need to cook meat on the bone longer then boneless. Also, the sizes of the pieces really matters, as well. If you have all wings and legs, it will be shorter then breasts and thighs.
And if they are "boneless"...
Place each breast in a plastic bag or between two pieces of saran wrap. Next, tenderize the meat with either a meat tenderizer (looks like a hammer for the kitchen) or if you don't have that, use a heavy cup or a pan. The idea is to break up the tendons, creating lush, fork cutting, no knife needed, juicy chicken.
From here, it really doesn't matter what you do cause you cant do much wrong. When I am trying to eat healthier, I use spices such as cumin, paprika, dill, and celery salt to season the breasts on both sides. Remember that you can use any kind of combination you like or whatever is in your cabinet.
To cook, I use nonstick spray on a pan, sear each side for about 3 minutes over med-high heat, then add water or chicken broth to finish the cooking. When the chicken is cooked through, I have a great start to a pan gravy. Whisk in some butter and cornstarch and you have a gravy made while waiting for the meat to rest. You could always jazz up the gravy with mushrooms, onions, peppers, cream, or wine.
February 27, 2009
Uptown Spinach and Artichoke Dip - my Yahoo Answers
I found a "basic" recipe on the Food Network and have since doctored it up. I serve mine with toasted pita chips. Make extra chips if you have different dips you want to serve in addition to the spinach artichoke dip.
This dip is the best ever. It has bacon in it and tons of flavor. People will be asking you for this recipe for a long time!!
Uptown Spinach & Artichoke Dip:
Olive oil
Non-stick cooking spray
3 cloves garlic, minced
1 shallot, finely minced - as fine as you can get it - onion can be substituted
1 - 10-ounce package frozen chopped spinach, thawed
1 - 6-ounce jar marinated artichoke hearts, rinsed, and chopped
10 strips of center cut bacon, cooked until very crisp and then crumbled (you can use regular bacon - center cut has 30% less fat)
1 teaspoon lemon zest
2 cups reduced fat sour cream (you can use whole fat, as well)
1 teaspoon kosher salt
Optional:
-leave shallot out
-substitute onion for shallot
-add in fresh dill or parsley
Spray a non-stick skillet with non-stick cooking spray, such as PAM. Add garlic and shallot and stir until shallot/onion becomes somewhat translucent - see through - about 4 minutes. Pour shallot/garlic mixture into a bowl to cool.
Defrost spinach. Place in a kitchen towel that is dark, if possible. Wring out the spinach water - as much as you can. Chop into smaller pieces if necessary - you may find that spinach leaves are cheaper then chopped spinach so it will take an extra step but save you money. Add chopped spinach to a large mixing bowl.
Empty the contents of the artichoke hearts into a colinder to rinse. The reason we are rinsing is that if the artichokes are kept in oil or a spice combination, we dont want it to overpower our dip. Rinse until all spices come off of the hearts.
To the bowl, add the sour cream, artichokes, bacon, cooked garlic/shallot mix, lemon zest, and salt. Mix throughly. Taste for salt. Place in the fridge until almost ready to serve.
**I use extra bacon and spinach, making the dip thicker, heartier, and more the way I like it. If you add more bacon, you may need to use less salt. Also, if you use reduced fat sour cream, you may need to add additional salt, as some find it to have less flavor. If you use reduced fat sour cream along with the center cut bacon, you can feel better about eating this dip because you have cut the fat by over 35%.
This can be served with tortilla chips, bread, toasted bread, or pita chips.
Toasted Pita Chips:
Spice Mixture:
2 tbs. dill
1 tbs. parsley
1 tbs. salt
1/2 tbs. pepper
1/2 tsp. season all salt (you can leave this out if you dont have it)
1-2 tbs. Italian seasonings such as basil, oregano, thyme, and rosemary - or any combination of the bunch
3 tbs. olive oil
3 tbs. water - you can use all oil if you want - by using water, we are cutting the fat without cutting the taste
6 pita rounds, cut into 8 triangles - cut in half, then in quarters, cut each quarter in half
Preheat oven to 400F. Line a cookie sheet with tin foil.
In a bowl, combine spice mixture, oil, and water. Mix. One at a time, dip the chips into the mixture, trying to ensure that seasoning makes it onto all pieces. Place pita pieces on the cookie sheet.
Cook for 5-7 minutes each side or until desired crisp texture. Serve warm, room temperature, or place inside of a air tight container and serve at a later time.
**Remember that you can really use any spice mixture you have around. Sometimes, I might add some paprika, cayenne pepper, or garlic powder. It doesnt have to be exact and either way, it will still turn out delicious!!!
This dip is the best ever. It has bacon in it and tons of flavor. People will be asking you for this recipe for a long time!!
Uptown Spinach & Artichoke Dip:
Olive oil
Non-stick cooking spray
3 cloves garlic, minced
1 shallot, finely minced - as fine as you can get it - onion can be substituted
1 - 10-ounce package frozen chopped spinach, thawed
1 - 6-ounce jar marinated artichoke hearts, rinsed, and chopped
10 strips of center cut bacon, cooked until very crisp and then crumbled (you can use regular bacon - center cut has 30% less fat)
1 teaspoon lemon zest
2 cups reduced fat sour cream (you can use whole fat, as well)
1 teaspoon kosher salt
Optional:
-leave shallot out
-substitute onion for shallot
-add in fresh dill or parsley
Spray a non-stick skillet with non-stick cooking spray, such as PAM. Add garlic and shallot and stir until shallot/onion becomes somewhat translucent - see through - about 4 minutes. Pour shallot/garlic mixture into a bowl to cool.
Defrost spinach. Place in a kitchen towel that is dark, if possible. Wring out the spinach water - as much as you can. Chop into smaller pieces if necessary - you may find that spinach leaves are cheaper then chopped spinach so it will take an extra step but save you money. Add chopped spinach to a large mixing bowl.
Empty the contents of the artichoke hearts into a colinder to rinse. The reason we are rinsing is that if the artichokes are kept in oil or a spice combination, we dont want it to overpower our dip. Rinse until all spices come off of the hearts.
To the bowl, add the sour cream, artichokes, bacon, cooked garlic/shallot mix, lemon zest, and salt. Mix throughly. Taste for salt. Place in the fridge until almost ready to serve.
**I use extra bacon and spinach, making the dip thicker, heartier, and more the way I like it. If you add more bacon, you may need to use less salt. Also, if you use reduced fat sour cream, you may need to add additional salt, as some find it to have less flavor. If you use reduced fat sour cream along with the center cut bacon, you can feel better about eating this dip because you have cut the fat by over 35%.
This can be served with tortilla chips, bread, toasted bread, or pita chips.
Toasted Pita Chips:
Spice Mixture:
2 tbs. dill
1 tbs. parsley
1 tbs. salt
1/2 tbs. pepper
1/2 tsp. season all salt (you can leave this out if you dont have it)
1-2 tbs. Italian seasonings such as basil, oregano, thyme, and rosemary - or any combination of the bunch
3 tbs. olive oil
3 tbs. water - you can use all oil if you want - by using water, we are cutting the fat without cutting the taste
6 pita rounds, cut into 8 triangles - cut in half, then in quarters, cut each quarter in half
Preheat oven to 400F. Line a cookie sheet with tin foil.
In a bowl, combine spice mixture, oil, and water. Mix. One at a time, dip the chips into the mixture, trying to ensure that seasoning makes it onto all pieces. Place pita pieces on the cookie sheet.
Cook for 5-7 minutes each side or until desired crisp texture. Serve warm, room temperature, or place inside of a air tight container and serve at a later time.
**Remember that you can really use any spice mixture you have around. Sometimes, I might add some paprika, cayenne pepper, or garlic powder. It doesnt have to be exact and either way, it will still turn out delicious!!!
Really "Crabby" Cakes
Crab is a lush, decadent, and delicious product. And, when purchased in the refrigerated section of the store in a tin can, it is almost as delicious as the real thing at the shore. Anyone can fry up a little crab, mayo, and a ton of bread crumbs. The key to my crab cakes is utilizing the right kind of crab - middle of the road, not too expensive, not the cheap stuff - and a lot of it. Every bite will be mostly filled with crab. Switch in the veggies you like for an alternative taste.
I have included the recipe, some tips for purchasing, alternate cooking methods, and a few great alternatives for changing the recipe up. Also, these cakes go great with my Roasted Red Pepper Cream Sauce.
Really "Crabby" Cakes: Serves 4 (great main course with larger cakes and appetizers as smaller cakes)
Maggie McKelvey Ottenwess
*I would be on the look out for this on sale. When you are making a crab cake, you really don’t need lg. pieces of crab or anything. Crab in the aluminum usually keeps from 6 months to 1 year. I but 2 at a time when they are on sale. Even if I don’t get around to making crab cakes, they are an easy, elegant toss with almost any pasta sauce.
*If you want to do this for a large group and don’t want to put out too much cash for the cakes, use cheap, cooked shrimp, diced, and imitation crab. While this will not be as "good" the to trained palate, it can fool the crowd. Plus, you will be saving almost half of your money. Again, you can get the shrimp on sale and keep in the freezer.
1 lg. container of real crab meat – the kind in the aluminum can, refrigerated section near seafood
1/3 lg. onion, diced
4 cloves of garlic, minced
1-2 stalks of celery, minced OR
1 red/yellow/orange/or green pepper, minced
¼ cup white wine, pinot grigio (you could substitute broth or water)
2 eggs
1 cup, give or take, Panko breadcrumbs
1-2 tsp. dill weed
Olive oil
Salt and pepper
In a lg. sauté pan, spray with PAM or add olive oil. Then add the garlic and veggies (onion and whatever other veggies you want). Sauté 3-5 minutes and then add the wine. Cook down in the wine until there is little liquid left. Set aside and allow to cool.
In a mixing bowl, empty the crab. Toss with the two eggs, ½ tsp. salt, 1/8 tsp. pepper, ½ - 1 tsp. dill, depending if fresh or dried. More if fresh. Once veggie mixture is cooled, add to the bowl. Slowly add in the bread crumbs until most of the liquid from the egg, crab, and veggies is absorbed. Do not over bread. Form into patties, palm size for dinner, 1/3 palm size for appetizers. Refrigerate to firm.
There are three ways you can cook these. 1. Bake in a 375F degree oven on a PAM sprayed, foil lined cookie sheet until warmed through. Broil the last few minutes to get a crust on them. 2. Pan fry lightly in oil, both sides, creating a crust. Bake in a 375F degree oven until warmed through. 3. Cook entirely by frying on the stove. I would cook the first side 6-7 minutes over med. high to high heat and then the second side 2-3 minutes, med. high to high, drop the heat to medium, cover and heat until warm.
Alternative Add Ins:
-Make it Greek - add chopped olives, a small amount of feta, and raw cucumbers. Top or dip in a a tazeki style Greek sauce
-Instead of cakes, make small, mouth size balls. Use these in place of meatballs in any sauce from marina to scampi to Alfredo
-Freshen it up - lightly saute arugula, shallots, and mushrooms. Add these to the crab mixture for a change up!
*I serve with tarter, horseradish, or red pepper sauce; see previous blog
To plate:
Lay plate with mixed greens, spinach, or the combination of. Top with warm Really "Crabby" Cakes, causing minimal wilting of the greens. Spoon over the Roasted Red Pepper Cream Sauce and ENJOY!!!
I have included the recipe, some tips for purchasing, alternate cooking methods, and a few great alternatives for changing the recipe up. Also, these cakes go great with my Roasted Red Pepper Cream Sauce.
Really "Crabby" Cakes: Serves 4 (great main course with larger cakes and appetizers as smaller cakes)
Maggie McKelvey Ottenwess
*I would be on the look out for this on sale. When you are making a crab cake, you really don’t need lg. pieces of crab or anything. Crab in the aluminum usually keeps from 6 months to 1 year. I but 2 at a time when they are on sale. Even if I don’t get around to making crab cakes, they are an easy, elegant toss with almost any pasta sauce.
*If you want to do this for a large group and don’t want to put out too much cash for the cakes, use cheap, cooked shrimp, diced, and imitation crab. While this will not be as "good" the to trained palate, it can fool the crowd. Plus, you will be saving almost half of your money. Again, you can get the shrimp on sale and keep in the freezer.
1 lg. container of real crab meat – the kind in the aluminum can, refrigerated section near seafood
1/3 lg. onion, diced
4 cloves of garlic, minced
1-2 stalks of celery, minced OR
1 red/yellow/orange/or green pepper, minced
¼ cup white wine, pinot grigio (you could substitute broth or water)
2 eggs
1 cup, give or take, Panko breadcrumbs
1-2 tsp. dill weed
Olive oil
Salt and pepper
In a lg. sauté pan, spray with PAM or add olive oil. Then add the garlic and veggies (onion and whatever other veggies you want). Sauté 3-5 minutes and then add the wine. Cook down in the wine until there is little liquid left. Set aside and allow to cool.
In a mixing bowl, empty the crab. Toss with the two eggs, ½ tsp. salt, 1/8 tsp. pepper, ½ - 1 tsp. dill, depending if fresh or dried. More if fresh. Once veggie mixture is cooled, add to the bowl. Slowly add in the bread crumbs until most of the liquid from the egg, crab, and veggies is absorbed. Do not over bread. Form into patties, palm size for dinner, 1/3 palm size for appetizers. Refrigerate to firm.
There are three ways you can cook these. 1. Bake in a 375F degree oven on a PAM sprayed, foil lined cookie sheet until warmed through. Broil the last few minutes to get a crust on them. 2. Pan fry lightly in oil, both sides, creating a crust. Bake in a 375F degree oven until warmed through. 3. Cook entirely by frying on the stove. I would cook the first side 6-7 minutes over med. high to high heat and then the second side 2-3 minutes, med. high to high, drop the heat to medium, cover and heat until warm.
Alternative Add Ins:
-Make it Greek - add chopped olives, a small amount of feta, and raw cucumbers. Top or dip in a a tazeki style Greek sauce
-Instead of cakes, make small, mouth size balls. Use these in place of meatballs in any sauce from marina to scampi to Alfredo
-Freshen it up - lightly saute arugula, shallots, and mushrooms. Add these to the crab mixture for a change up!
*I serve with tarter, horseradish, or red pepper sauce; see previous blog
To plate:
Lay plate with mixed greens, spinach, or the combination of. Top with warm Really "Crabby" Cakes, causing minimal wilting of the greens. Spoon over the Roasted Red Pepper Cream Sauce and ENJOY!!!
February 26, 2009
Roasted Red Pepper Cream Sauce
Spring is around the corner and with that comes a whole new way of eating. We will start to drift away from the heavier, stewish meals we have been noshing on for several months and start opting for lighter meals.
Below is my Roasted Red Pepper Cream Sauce. What I love about this recipe is that it can be used as a sauce over pasta, replace a sauce in lasagna, used as a dipping sauce, and so many other ways.
I have encluded the healthier option, but remember, if you are in need of a more decatant meal, just up the fat and calories by using whipping or heavy cream.
Roasted Red Pepper Cream Sauce: Serves 6-8, Maggie McKelvey Ottenwess
3 large red bell peppers
6-8 cloves garlic, minced
½ onion, any kind, diced
2 cups chicken/veggie broth
1 cup fat free ½ and ½
½ cup white wine (optional) *you can substitute additional broth or dairy
½ cup parmesan cheese (optional)
2 tbs. butter
Salt and pepper
Olive oil
Preheat oven to 425F. In an oven proof pan, line with foil. Put peppers on the foil. Heat in the oven 1 hour, turning every 20 minutes, until skins are lightly blackened and peppers have appeared to slightly concave. Remove the skins from the peppers. This can be done by attempting to pull out the seeds/core from the top, running cool water into the center of the peppers, and then using a light stream of water to cool the pepper while you remove the skins. Sometimes, the skins are difficult to get off. If all skin is not removed, it is OK. It is also recommended that you place the steaming peppers in a dish and cover with saran wrap. Wait 10 minutes, and then remove the skins. This step has not worked for me but a lot of people do it.
Meanwhile, mince the garlic and dice the onion. Sauté over medium in olive oil or PAM. After the peppers have been skinned, lightly chop and add to the garlic and onion. Season the vegetable mixture with salt and pepper. I usually use 1 ½ tsp. salt or more and ¼ tsp. pepper. Sauté for several minutes over medium heat. Transfer to a deeper pan (sauté pan, soup pan, it will need to be 4 inches or deeper). Add the broth and wine. Bring to a simmer and simmer for 15 minutes. Using a hand blender, puree the mixture. NO HAND BLENDER: in 2-4 small to medium batches, transfer some of the soup mixture into a blender. Ensure that the top, middle, circle thing in the lid is taken out. Place a dish towel on top and hold. Blend. If you do not do this, the heat from the soup will have an issue with the lid. Do not put too much in the blender at once, as it will expand as it is being blended. Continue this until entire sauce is blended.
Return to the 4-inch deep pan. Continue to simmer. Add the ½ and ½, butter, and ½ of the cheese. Continue to simmer the mixture until it becomes sauce-like. If this is taking too long, whisk in Wondra. Stir in the last of the cheese if you so wish near the end.
Use this sauce for the following:
- Over pasta, with or without meatballs or sausage
- Substitute your red sauce in lasagna. Mix it up and do lasagna roll-ups with shrimp and the red pepper sauce. Add veggies such as spinach.
- Dipping sauce for breaded veggies
- Use as a substitute for red sauce – pizza, stuffed shells, eggplant, chicken, or veal parmesan
Below is my Roasted Red Pepper Cream Sauce. What I love about this recipe is that it can be used as a sauce over pasta, replace a sauce in lasagna, used as a dipping sauce, and so many other ways.
I have encluded the healthier option, but remember, if you are in need of a more decatant meal, just up the fat and calories by using whipping or heavy cream.
Roasted Red Pepper Cream Sauce: Serves 6-8, Maggie McKelvey Ottenwess
3 large red bell peppers
6-8 cloves garlic, minced
½ onion, any kind, diced
2 cups chicken/veggie broth
1 cup fat free ½ and ½
½ cup white wine (optional) *you can substitute additional broth or dairy
½ cup parmesan cheese (optional)
2 tbs. butter
Salt and pepper
Olive oil
Preheat oven to 425F. In an oven proof pan, line with foil. Put peppers on the foil. Heat in the oven 1 hour, turning every 20 minutes, until skins are lightly blackened and peppers have appeared to slightly concave. Remove the skins from the peppers. This can be done by attempting to pull out the seeds/core from the top, running cool water into the center of the peppers, and then using a light stream of water to cool the pepper while you remove the skins. Sometimes, the skins are difficult to get off. If all skin is not removed, it is OK. It is also recommended that you place the steaming peppers in a dish and cover with saran wrap. Wait 10 minutes, and then remove the skins. This step has not worked for me but a lot of people do it.
Meanwhile, mince the garlic and dice the onion. Sauté over medium in olive oil or PAM. After the peppers have been skinned, lightly chop and add to the garlic and onion. Season the vegetable mixture with salt and pepper. I usually use 1 ½ tsp. salt or more and ¼ tsp. pepper. Sauté for several minutes over medium heat. Transfer to a deeper pan (sauté pan, soup pan, it will need to be 4 inches or deeper). Add the broth and wine. Bring to a simmer and simmer for 15 minutes. Using a hand blender, puree the mixture. NO HAND BLENDER: in 2-4 small to medium batches, transfer some of the soup mixture into a blender. Ensure that the top, middle, circle thing in the lid is taken out. Place a dish towel on top and hold. Blend. If you do not do this, the heat from the soup will have an issue with the lid. Do not put too much in the blender at once, as it will expand as it is being blended. Continue this until entire sauce is blended.
Return to the 4-inch deep pan. Continue to simmer. Add the ½ and ½, butter, and ½ of the cheese. Continue to simmer the mixture until it becomes sauce-like. If this is taking too long, whisk in Wondra. Stir in the last of the cheese if you so wish near the end.
Use this sauce for the following:
- Over pasta, with or without meatballs or sausage
- Substitute your red sauce in lasagna. Mix it up and do lasagna roll-ups with shrimp and the red pepper sauce. Add veggies such as spinach.
- Dipping sauce for breaded veggies
- Use as a substitute for red sauce – pizza, stuffed shells, eggplant, chicken, or veal parmesan
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