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Archive for the ‘One Dish’ Category

68 Days of Gourmet: Day 15

I saw this recipe in The Gourmet Cookbook as I was putting together our menu for the week. I knew this would be a huge hit with Brandon and I haven’t made meatballs in forever. This dinner was surprisingly quick and easy to put together given that you make your own tomato sauce. I put the sauce on to simmer, assembled the meatballs and stashed them in the fridge while I was doing some things around the house. I put pasta on to boil and cooked the meatballs once we were ready to eat.

Overall, I would have to say that the meatballs were a definite success but I would use a different sauce recipe next time. I loved the combination of veal, pork and beef in the meatballs and they held together beautifully. No falling apart while cooking – this could have been helped too by the time they spent in the fridge prior to being cooked. I found the sauce to be a little too thin. At first I attributed this to my laziness, the recipe calls for pulsing whole tomatoes a food processor. I just stuck some kitchen shears in my whole tomatoes and cut them up so they were more diced than pureed. Then I read the reviews on the online recipe and saw that others had issues with the thin sauce too. I think this could be helped by adding a little tomato paste and maybe using crushed tomatoes instead of whole. Or just use your favorite marinara recipe (see my favorite recipe here) and skip this one all together. Also, if you’re big on sauce and serving this over pasta you may want to double the sauce.

The meatballs are a definite winner though. I recommend using this meatball recipe next time you make spaghetti and meatballs. I’m so excited to use the leftovers for meatball subs tonight! (They were so good I couldn’t resist snapping a photo to share. Yum!)

Meatballs in Tomato Sauce
(Recipe adapted from Gourmet, January 2002 and The Gourmet Cookbook)

Ingredients:

3 tablespoons olive oil, divided
1 (28- to 32-ounce) can whole tomatoes or crushed tomatoes
2 garlic cloves, minced
1 onion, finely diced, divided
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon Italian seasoning
Shot of red wine (optional)
1 1/2 teaspoons salt, divided
1/2 cup fine fresh bread crumbs
1/2 cup whole milk
1 1/2 lb meatloaf/meatball mix (mixed ground beef, pork, and veal)
5 tablespoons chopped fresh flat-leaf parsley, divided
1/4 teaspoon dried hot red pepper flakes (optional)

Directions:

Heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and add garlic and about 1/4 of your diced onion.  Cook for about 5 minutes, until onion softens and becomes transparent. In the meantime, if using whole tomatoes, pulse tomatoes with juices in food processor until chopped. Add tomatoes, oregano, Italian seasoning, splash of wine and 1/2 teaspoon of salt to pot. Simmer uncovered, stirring occasionally, until thickened, about 20 minutes (can simmer longer if necessary).

While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes until bread crumbs have absorbed milk. Add meat, rest of onion, 3 tablespoons parsley, red pepper flakes and remaining teaspoon salt. Blend with your hands until just combined (do not over mix). Form 2-tablespoon amounts into meatballs. You should have about 20.

Heat remaining 2 tablespoons of oil in a 12-inch heavy skillet over medium high heat until hot but not smoking. Carefully add meatballs and sauté in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer to tomato sauce using a slotted spoon.

Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 more minutes. Serve over pasta and sprinkle with remaining  2 tablespoons parsley.

Yield: 4 servings

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68 Days of Gourmet: Day 7

turkeychili

I mentioned a couple posts back that Brandon grilled a turkey breast on the Egg a couple weeks ago. I decided to make turkey chili with the leftovers since I knew a lot of people would be looking for ideas on what to do with leftover Thanksgiving turkey.

I found this recipe from Gourmet. It was extremely easy to put together and was ready in less than 30 minutes. I will say the chili was better the second day after the flavors had more of a chance to blend. This recipe is a good starting place and you can really adapt it to whatever you have on hand. I think it would be good with different types of beans and also with corn added in.

Turkey Chili
(Recipe adapted from Gourmet, November 2008)

Ingredients:

1 large white onion, diced
1 bell pepper (any color), diced
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice or diced tomatoes
1 (19-ounce) can black beans, drained and rinsed
1/2 cup water
1 teaspoon salt
2 cups cooked turkey, shredded or chopped
Topping ideas: sour cream, sliced avocado, shredded cheese, hot sauce, crackers

Directions:

Heat a large pot over medium heat. Add olive oil and heat until shimmering. Add onions and peppers and cook, stirring frequently, for about 10 minutes, until golden. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. If you are using whole tomatoes, cut with kitchen shears in can before adding to pot. Add tomatoes, beans, water and salt and simmer, covered, 15 minutes.

Stir in turkey and cook for about an additional 5 minutes, until heated through.

Yield: 6 servings

turkeychili2

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68 Days of Gourmet: Day 4

carbonara

This was another one of the easy weeknight dishes that Gourmet Editor-in-Chief Ruth Reichl mentioned on NPRs Fresh Air (explanation in the Spiced Chicken post). I’ve always wanted to try to make Spaghetti Carbonara because I thought it sounded like something Brandon would love. Bacon, eggs and cheese in pasta – seriously? It’s a strange combination but the final result is pure simplicity and deliciousness. How’s that for a description?

The method for putting this together is a little different. You whisk together the eggs and cheese and stir it into the cooked pasta. It creates a creamy mixture without actually using cream. You toss everything together with the cooked meat and onions.

This pasta is not fussy and you probably have the ingredients on hand in your pantry. It’s perfect for a comforting weeknight meal. The recipe makes a ton so it’s great for leftovers or to feed a family.

Spaghetti alla Carbonara
(Recipe adapted from Gourmet, March 2003)

Ingredients:

5 ounces  pancetta or bacon, diced into 1/3 inch squares
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup dry white wine
1 pound spaghetti
3 large eggs
1 1/2 ounces Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 ounces Pecorino Romano, finely grated (1/3 cup) (I used all Parmesan)
1 teaspoon fresh coarsely ground black pepper
1/4 teaspoon salt

Directions:

Saute bacon or pancetta in a large heavy skillet over medium heat. Stir until fat begins to render, about 1 to 2 minutes. Add onion and cook for another 8 minutes, until it becomes transparent. Add the garlic and continue sauteing for another 2 minutes. Add wine, increase heat to medium high and boil until reduced by half, 1 to 2 minutes.

Follow directions on package for cooking spaghetti. Make sure to cook in salted water.

While pasta is cooking, whisk together eggs, cheese, pepper and  salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture. Toss with tongs over moderate heat until onion mixture is incorporated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

* NOTE: The eggs in this recipe might not be fully cooked. This may be a concern if you are pregnant or if salmonella is a problem in your area.

Yield: 4-6 main course servings

spaghetticarbonara

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thaibasilchicken

We visited my family in Atlanta last weekend. While we were there we stopped by the Dekalb Farmer’s Market. It’s not really a farmer’s market but it is a mecca for foodies. They have a huge and varied selection of vegetables, fruits, seafood, cheeses, meats…the list goes on and on. This was Brandon’s first trip and he was taken in by the chili selection. We ended up coming home with four or five different types of chili peppers so you’ll notice a recurring theme in my next few blog posts as I try to find inventive ways to use them.

Today I decided to use the Thai Chilies (also known as prik kee noo). I did some research this morning and landed on Spicy Thai Basil Chicken. This is a pretty basic Thai dish but I thought it’d be fun to make at home with our chilies. I ended up using a combination of two recipes and was pleased with the outcome. I was pretty scared that this dish would be over the top spicy (since I used about 8 chilies and they’re supposed to be a 9 in hotness on a 1-10 scale) but the spice was very manageable. It was a nice slow and constant burn.

If you’re a fan of Thai stir fries and like a little spice I highly recommend this recipe for an easy weeknight meal. I served it over jasmine rice.

Spicy Thai Basil Chicken
(Recipe inspired by Andrea Meyers and Thai Food and Travel)

Ingredients:

3 tablespoons canola oil
3 cloves garlic, minced
1 shallot, thinly sliced
1 bell pepper, diced (red, yellow, green – whatever you have)
4 boneless skinless chicken breasts, sliced into thin strips
8 Thai chilies, sliced into then rounds (can substitute serrano or jalepeno if necessary)
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 tablespoons soy sauce
2 tablespoons water
15 basil leaves, roughly chopped
1/2 teaspoon cornstarch mixed with 1 tablespoon water
Jasmine rice, for serving

Directions:

Heat a large skilled over medium-high heat. Add oil and heat until shimmering. Add garlic, shallots and peppers and saute for about 1 minute. Add chicken and chilies and continue to cook for about 5 minutes, until chicken is no longer pink. Add fish sauce, oyster sauce, soy sauce, water and basil leaves and cook for another minute or two. Stir in cornstarch/water mixture and cook for another minute, until thickened.

Serve over rice.

Yield: 4 servings.

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lasagnapan

I have a confession. There are a few simple things that I just cannot seem to master. Among those are pancakes, gravy, biscuits and lasagna. Seriously, who can’t make pancakes and lasagna? It’s embarrassing. Well, last weekend I was craving traditional lasagna. This is strange for me because I’m not the biggest traditional meat lasagna fan – I usually go for the veggie stuff. I’m good about trying to overcome my culinary weaknesses so I decided to give it a go. I researched recipes for longer than I’d like to admit before finally deciding on this Sausage, Cheese and Basil Lasagna on epicurious.com. I figured if it had received 4-fork reviews from 325 people it must be good.

I’m happy to report that it wasn’t just good…it was awesome. I probably said to Brandon five times during dinner, “Wow, this is really delicious. I can’t believe I made good lasagna.” I loved the flavor combination with the homemade sauce, Italian sausage and fresh basil. I’ve decided that I prefer using all Italian sausage versus a sausage/ground beef mixture. If you’re going to make this lasagna DO NOT skip making the homemade sauce. It is so simple and makes a huge difference in the flavor.

Now on to modifications that I did make to the original recipe. First, I read multiple reviews that there was not enough sauce. I corrected this by using a smaller pan – 9 x 11 instead of 9 x 13. It was just Brandon and me and we can never finish a whole pan anyway. Alternatively, I recommend increasing the sauce recipe by one half. It would have been nice to have extra sauce for the leftovers too. Second, I was totally not in the mood to deal with cooking and draining lasagna noodles. I decided to throw caution to the wind and just use uncooked noodles in the lasagna (I didn’t even use the “no-boil” noodles). I rinsed them in water first to dampen them and made sure they were completely covered by sauce. I was extremely pleased to find that they’d cooked perfectly when I served the lasagna.

One final recommendation is to make sure to let  your lasagna rest for at least 15 minutes before serving. I think this makes the biggest difference in having a pretty lasagna that holds together and doesn’t turn into a mess on the plate.

So now that I’ve overloaded you with my ramblings and recommendations, here’s the recipe.

Sausage, Cheese and Basil Lasagna
(Recipe source epicurious.com, originally printed in Bon Appetit)

Ingredients:

FOR THE SAUCE
1 pound spicy or sweet (your preference) Italian sausage, casings removed
2 tablespoons olive oil
1 large onion, diced
3 large garlic cloves, minced
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1 (28-ounce) can crushed tomatoes
1 (14 1/2-ounce) can diced tomatoes, undrained

FOR THE FILLING
1 1/2 cups (packed) fresh basil leaves, finely chopped
1 (15-ounce) container plus 1 cup part-skim ricotta cheese
1 1/2 cups grated mozzarella cheese (about 6 ounces)
3/4 cup grated Parmesan cheese (about 2 ounces)
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper

FOR THE ASSEMBLY
12 lasagna noodles
3 cups grated mozzarella cheese (about 12 ounces)
1 cup grated Parmesan cheese (about 3 ounces)
Nonstick cooking spray
Aluminum foil

Directions:

FOR THE SAUCE
Brown Italian sausage in a large saucepan over medium heat until crumbly and cooked through. Drain and wipe down pan.

Heat olive oil in same pan over medium heat. Add onions and cook for about 5 minutes, until they begin to look transparent and soft. Add garlic, red pepper and oregano and cook for another 2-3 minutes. Add crushed and diced tomatoes and cooked sausage and bring mixture to a boil. Reduce heat and let simmer for about 10 minutes. Season with salt and pepper.

FOR THE FILLING
Mix all ingredients together in a bowl until combined.

FOR THE ASSEMBLY
Preheat oven to 375 degrees. Prepare a 9 x 13 glass baking dish with cooking spray. Spread 1 1/4 cups sauce in bottom of baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles and spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce over noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick cooking spray. Cover lasagna with foil, sprayed side down.

Bake lasagna 40 minutes. Carefully uncover and increase oven temperature to 400 degrees. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 more minutes. Remove from oven and let stand at least 15 minutes before serving.

Yield: 8 servings

lasagna

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increduladaenchiladas

These Incredulada Enchiladas have gained quite a fan base. Once you scroll down and read the ingredients to the recipe I guarantee you’ll think, “Are you kidding me?” They are a splurge but always a crowd pleaser.

My mother in law introduced us to Incredulada Enchiladas and they are well, incredible. I’ve shared the recipe with friends, served them at parties, taken them to expecting mothers and they’re always a hit. What’s not to love about the creamy chicken filling topped with cream and cheese? Garnish with sour cream and salsa and you’re in for a treat!

Incredulada Enchiladas
(Recipe adapted from A Third Course: More Cooking with Class from Charlotte Latin School)

Ingredients:

2 tablespoons olive oil
1 large onion, diced
1 large garlic clove, minced
2 1/2 cups cooked chicken, shredded (about 3 chicken breasts)
1 (4 ounce) can diced green chilies
1/4 cup diced jalapeno peppers
8 ounce block cream cheese, softened
Salt and pepper, to taste
12 (6 inch) flour tortillas (soft taco size)
1 cup heavy cream or half and half
2 cups shredded monterey jack cheese (or your choice, this time I used the Mexican blend)
Cooking spray
Salsa
Sour cream

Directions:

Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.

Heat olive oil in a large skillet and sautee onions until they begin to soften and become translucent. Add garlic, chilies and peppers and cook for another 2-3 minutes.

Remove from heat and stir in cream cheese and chicken. Season with salt and pepper.

Spoon mixture into tortillas, roll and place seam side down in baking dish. Pour cream over enchiladas and cover with cheese. Bake for about 30 minutes, or until cream thickens and cheese is bubbly.

Serve with salsa and sour cream.

Yield: 6-8 servings

increduladapan

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freshfigbluepizza

I stopped by my in-law’s house today during my lunch break. Brandon was over there helping his mom cut some dead trees down to create extra sunlight for the garden she’s planning. So as he was doing back breaking labor, I was meandering around the yard and saw a fig tree I’d never noticed before – chock full of fresh, ready to pick figs. I left with a bag full of fresh figs and Brandon left sweaty and sore. Hey, fair trade for this super flavorful, delicious pizza we created tonight!

I came home and started looking for recipes to use my fresh figs. I saw tons of suggestions just to wrap them in prosciutto or stuff them with cheese. I decided to take those ideas and turn it into a pizza. One of our favorite grilled pizzas during the summer is this Gorgonzola, Walnut and Caramelized Onion Pizza from Gourmet. Using the preparation method from that recipe, I created this pizza. The flavors went together beautifully and it was a perfect light dish for this very hot summer day. I served it with a side of mixed greens.

Grilled Fig and Prosciutto Pizza
(Recipe inspired by Gourmet)

Ingredients:

1 ball pizza dough (homemade or store bought – we used Trader Joe’s) at room temperature
Extra virgin olive oil
2 ounces prosciutto
1/2 cup sliced fresh figs
1/2 cup caramelized onions
1 cup blue cheese, crumbled

Directions:

Preheat grill to medium. On a well-floured surface, stretch dough into about a 12 x 10 rectangle (we chose to divide our dough and make two smaller pizzas because they’re easier to handle on the grill).  Brush top with olive oil to lightly coat.

Create a platter and bring your dough and pizza toppings to the grill area. Oil grill rack and place dough olive oil side down on the grill (with no toppings on it at this point) and grill, covered, for 2-3 minutes or until golden brown on the bottom.

Carefully remove dough from grill and turn over (grill side up). Layer toppings starting with prosciutto, followed by onions, figs and cheese. Return to grill and grill covered for another 3 minutes, until underside is golden and cheese is melted.

Let cool before slicing into squares.

Yield: 2-3 servings

figpizzaongrill

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