Smoked Ham and Peas Fettuchine

Dinner 10.01.2012: Smoked Ham and Peas Fettuchine

Smoked Ham and Peas Fettuchine

Smoked Ham and Peas Fettuchine (olive oil, 1/4 onion small dice, kosher salt, ~1/2 cup chicken stock, ~3/4 cup heavy cream, black pepper, lemon zest, smoked ham, green peas, chopped parsley) - sweat onion in a little olive oil and salt until starting to soften. Add chicken stock, reduce. Add heavy cream, reduce. Season with black pepper and lemon zest. Add ham; stir to heat through. Adjust seasoning. Add peas and chopped parsley. Toss with al-dente Fettuchine
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Capicola and Melted Tomatoes Spaghetti

Dinner 10.31.2012: Capicola and Melted Tomatoes Spaghetti

Capicola and Melted Tomatoes Spaghetti

This is such a perfect sauce. It combines the sweetness of the tomatoes with the savoriness of the capicola. You can also use prosciutto or salami if you don't have capicola on hand.
Melted Tomatoes (olive oil, cherry tomatoes (halved) or diced tomatoes, kosher salt, dried oregano) - cook on low heat until desired consistency has been reached.

Capicola and Melted Tomatoes Sauce (olive oil, onion small dice, minced garlic, chicken stock, chopped capicola, melted tomatoes, black pepper, grated parmesan, chopped parsley) - toss with al-dente spaghetti.

Capicola and Melted Tomatoes Spaghetti

Capicola and Melted Tomatoes Spaghetti

Butternut Squash Sauce Linguine and Brussels Sprouts with Bacon

Dinner 10.30.2012: Butternut Squash Sauce Linguine and Brussels Sprouts with Bacon

Butternut Squash Sauce Linguine and Brussels Sprouts with Bacon

Butternut Squash Sauce (roasted butternut squash, water, kosher salt, pepper, creme fraiche or heavy cream, nutmeg) - combine roasted butternut squash and water in a blender or food processor until smooth. Add more water if needed. Season with salt and pepper. Transfer to a small saucepan, gently heat and stir in creme fraiche or heavy cream. Add nutmeg and adjust seasoning. Spoon over al-dente linguine.

Brussels Sprouts with Bacon (olive oil, chopped bacon with most fat removed, thinly sliced brussels sprouts, kosher salt, pepper) - render copped bacon with a little olive oil in a non-stick pan until starting to crisp. Pour off excess bacon fat and wipe out pan with a paper towel to remove most bacon fat. Add a little olive oil to pan and add sliced brussels sprouts to the bacon. Season with a little kosher salt and pepper. Sauté until brussels sprouts starting to brown stirring frequently. Reduce heat to low, put a lid on the pan and steam until tender. Add a little chicken stock or water if too dry. Adjust seasoning and serve.

Pan-Roasted Salmon (olive oil, salmon fillets, kosher salt, TJs Lemon Pepper) - season fillets with salt and lemon pepper. Sear skin side up in nonstick pan with a little olive or grape seed oil until nicely browned. Turn fillets over and finish ~8-10 min @375F oven.

Cinnamon and Ginger Roasted Carrots and Apples

Dinner 10.24.2012: Cinnamon and Ginger Roasted Carrots and Apples

Cinnamon and Ginger Roasted Carrots and Apples

Cinnamon and Ginger Roasted Carrots and Apples (olive oil, peel and roll-cut carrots, peel and slice apples about the same size a s carrots, kosher salt, ground cinnamon, ground ginger, brown sugar, little orange juice optional) - sauté carrots in a non-stick pan with a little olive oil until starting to brown. All apples, leason with salt, ginger and cinnamon; add 2 Tbs orange juice, toss and roast @ 375F until tender (about 20 minutes).

Fennel and Turkey Sausage Penne

Dinner 10.23.2012: Fennel and Turkey Sausage Penne

Fennel and Turkey Sausage Penne

Fennel and Turkey Sausage Penne

Turkey Sausage (3/4 lb ground turkey seasoned with, kosher salt, pepper, ground fennel seed, 2 minced cloves of garlic, 1/2 Tbs chili powder, 1/2 Tbs paprika) - mix ingredients with spoon so the mixture stays xxx. Cook in a non-stick pan with a little olive oil until starting to brown and cooked through.

Fennel-Marinara Sauce (olive oil, 1 small-med fennel bulb thinly sliced, kosher salt, 1 cup chicken stock, 1 cup marinara sauce, little sugar, grated parmesan cheese, chopped parsley) - in a stainless sauce pan sauté sliced fennel in a little olive oil until starting to brown. Season with a little salt. Add chicken stock and reduce about 1/4. Add marinara and gently simmer for 5-10 minutes. Add cooked turkey sausage and heat through. Season to taste with kosher salt and sugar. Sauce should not be too thick - pasta will absorb quite a bit of the liquid - add starchy pasta water if needed. Add al-dente pasta, toss, add grated parmesan, toss, serve and garnish with parmesan and chopped parsley.

Penne (8oz = 2 servings) - cooked al-dente in salted water. Reserve 1 cup of starchy pasta water to think sauce if needed. Strain pasta and toss with sauce.

Fennel and Cumin Roasted Cauliflower

Dinner 10.23.2012: Fennel and Cumin Roasted Cauliflower

Fennel and Cumin Roasted Cauliflower

Roasted Cauliflower (1 head cauliflower cleaned and cut into bite size pieces, ground cumin, ground fennel, kosher salt, pepper, olive oil) - in a large non-stick pan heat olive oil, add cauliflower and season with spices. Add more olive oil if cauliflower looks 'dry'. Toss occasionally and when pieces starting to brown (about 10 mins) finish roasting in preheated oven @ 400F for about 30 mins.

Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Dinner 2012: Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Roasted Sweet Potato and Mushroom Cream Sauce (olive oil, sweet potatoes, mushrooms, red onion, kosher salt, pepper, chicken stock, dried thyme, heavy cream, parsley, starchy pasta water, grated parmesan)

Pan-Roasted Salmon (olive oil, salmon fillets, kosher salt, TJs Everyday Seasoning) - season fillets with salt and pepper. Sear skin side up in nonstick pan with a little olive oil until nicely browned. Turn fillets over and finish ~8-10 min @375F oven.

Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Sun-dried Tomato Pesto Bolognese with Roasted Brussels Sprouts

Dinner 10.15.2012: Sun-dried Tomato Pesto Bolognese with Roasted Brussels Sprouts

Sun-dried Tomato Pesto Bolognese with Roasted Brussels Sprouts

Yes, once again I made spaghetti bolognese (either that or meatballs). It's just too good (and quick) not to!

Sun-dried Tomato Pesto Bolognese (olive oil, minced onion, kosher salt, ground sirloin, pepper, chicken stock, marinara sauce, sun-dried tomato pesto, little tomato paste, chopped parsley, minced garlic, grated parmesan)

Roasted Brussels Sprouts (Brussels sprouts, olive oil, kosher salt, pepper) - cut ends of Brussels sprouts, remove outer leafs and cut in half. Season with salt and pepper and toss with olive oil. Roast at 400F for about 30 minutes turning once after 15 mins.

Turkey Sausage and Brussels Sprouts Penne

Dinner 10.13.2012: Turkey Sausage and Brussels Sprouts Rigatoni

Turkey Sausage and Brussels Sprouts Penne

I love Brussels sprouts, but in the past I only cooked them one way: with bacon and red wine vinegar. It is truly a delicious way of preparing them, but often the Brussels sprouts were simply undercooked and eventually I stopped making them because they never turned out right. So, when I went to the market a few days ago I came across fresh Brussels sprouts trees for only $2.99! Needless to say I stuck one in my cart and here we are - first Brussels sprouts recipe of the season.

This combination was inspired by a recent recipe published in Sunset magazine prepared with (purchased) Spicy Pork Sausage and Chard. It is very seldom that I make an actual recipe - rather I read a lot of them and them come up with my own combinations.

Mild Turkey Sausage Recipe
To check the seasoning mix all ingredients and cook a little of the mixture in a pan. Feel free to increase spices :)

• 1 lb ground turkey
• 2 large garlic cloves, minced or mico-planed
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoons ground cumin
• 1 teaspoons salt
• little crushed red pepper (optional)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper

Mix all ingredients well. In a large, heavy-bottom sauté pan heat a little olive oil and cook the turkey sausage mixture in 2 batches; you do not want to 'crowd' the pan, otherwise the turkey will steam rather then brown nicely. Using a wooden spoon break up the mixture in bite size pieces. Once cooked through remove with a slotted spoon and repeat with second batch. Remove cooked sausage, wipe out pan with a paper towel and reuse for Brussels sprouts.

Turkey Sausage and Brussels Sprouts Penne (2+ servings)

• Cook pasta in salted water while making the sauce.
• 8 oz (1/2 box) Rigatoni
• Heat a little olive oil in a heavy-bottom saute pan, add Brussels sprouts, little salt and pepper and sauté until white parts starting to soften (~5 mins).
• olive oil
• 2-3 cups  thinly sliced brussels sprouts
• kosher salt
• black pepper
• Add chicken stock and gently simmer until starting to reduce a little. 
• 1+ cup chicken stock
• Add pre-cooked chicken sausage and heat through. Make sure there is some liquid left in the pan - if not add a little more stock. Once you toss the mixture with the pasta it will absorb quite a bit of it.
• 1/2+ precooked turkey sausage
• Add al-dente pasta, stir, garnish with sliced almonds and parmesan.
• precooked, al-dente pasta
• sliced almonds
• grated parmesan

Turkey Sausage and Brussels Sprouts Penne

Spaghetti with Vodka Sauce

Dinner 10.9.2012: Spaghetti with Vodka Sauce

Spaghetti with Vodka Sauce

I only have about one cup of marinara left, but with the vodka and heavy cream it makes enough sauce for two servings. And may I add that this sauce is delicious!

Spaghetti with Vodka Sauce

• Gently simmer marinara and vodka until it starts to thicken ~15-20 minutes.
• 1 cup plain marinara sauce + 1/4 cup water - 
• 1/2 cup vodka
• Adjust seasoning with salt and sugar
• kosher salt
• sugar
• Add as little or as much cream as you like, but ideally it should have a nice and light color
• ~1/4 cup heavy cream
• Toss with al-dente pasta and garnish with grated parmesan cheese
• grated parmesan

Salmon, Lemon Rice with Peas and Roasted Carrots

Dinner 10.8.2012: Salmon, Lemon Rice with Peas and Roasted Carrots

Salmon, Lemon Rice with Peas and Roasted Carrots

Lemon Rice with Peas (olive oil, rice, kosher salt, lemon zest, frozen peas) - briefly toast rice with a little bit of olive oil. Add water and salt and cook as per package instructions. When the rice is cooked to hour liking add grated lemon zest and frozen peas; fluff with a fork; return lid and let peas heat through.

Roasted Carrots (olive oil, carrots, kosher salt, pepper, chopped parsley) - heat olive oil in a pan and roast carrots on the stove top over medium-high heat. Sprinkle with a little kosher salt; stir regularly until softened. Toss with chopped parsley.

Pan-Roasted Salmon (olive oil, salmon fillets, kosher salt, TJs Lemon Pepper, slice of lemon) - season fillets with salt and pepper. Sear skin side up in nonstick pan with a little olive oil until nicely browned. Turn fillets over and finish ~8-10 min @375F oven. Garnish with lemon slice.

Turkey and Artichoke Pizza

Dinner 10.6.2012: Turkey and Artichoke Pizza

Turkey and Artichoke Pizza

Pizza is quickly made with store purchased (TJs) pizza dough. Make sure to plan ahead a little and let the dough rise for at least one hour in a warm place (oven).

Turkey and Artichoke Pizza (pizza dough, flour, tomato sauce, fontina cheese, mozzarella cheese, chopped sliced turkey, marinated artichokes, sliced red onion, olive oil, dried thyme) - let dough rise in a warm place - oil bowl with olive oil and cover bowl with a wet towel so it won't dry out. Roll/stretch into desired shape/thickness (I like a thin crust), let rest, add toppings and bake on pre-heated metal cookie sheet at 475F (preheated) 7-12 minutes. Brush the crust one more time with olive oil. Serve immediately!

Enjoy!

The best way to make the pizza is to pre-heat the cookie sheet in the oven while stretching the dough on a well floured (or semolina) pizza peel; add the toppings, brush the crust with olive oil. It is important to work quickly since the dough tends to stick to the peel after a few minutes. With a few quick jerks of the peel loosen the pizza and slide it on the pre-heated cookie sheet. Bake immediately.

Smoked Salmon Linguine with Petit Peas

Dinner 10.03.2012: Smoked Salmon Fettuccine with Petit Peas

Smoked Salmon Linguine with Petit Peas

Smoked Salmon Fettuccine with Petit Peas - 2 servings
Make the sauce while cooking 8oz fettuchine (1/2 package) in boiling, salted water. Drain and toss with sauce immediately.

• 1 1/2 tbl olive oil - heat olive oil in a heavy-bottom sauté pan and sweat onions with a little salt for about 5 mins without browning
• 1/4 cup red onion or 1 shallot, minced
• kosher salt
• 1/2 cup heavy cream - add cream and pasta water and gently simmer until slightly reduced and thickened
• 1/2 cup starchy pasta water
• 1/2+ pc lemon zest - add lemon zest and frozen peas. Stir and gently simmer until peas are heated through, about 1-2 minutes.
• 1/2-3/4 cup petite peas, frozen
• ~3 oz smoked salmon, chopped - add salmon, heat through; stir in parsley and adjust seasoning AFTER adding salmon (salt and lemon zest)
• parsley, chopped
• parmesan, grated - serve and garnish with parsley, parmesan, and lemon slice
• lemon slice

Smoked Salmon Linguine with Petit Peas

Caramelized Onion and Roasted Red Pepper Pasta, Ahi Tuna

Dinner 10.02.2012: Caramelized Onion and Roasted Red Pepper Pasta, Ahi Tuna

Caramelized Onion and Roasted Red Pepper Pasta, Ahi Tuna

Caramelized Onion and Roasted Red Pepper Pasta - 2 servings
Make the sauce while cooking 8oz of tube shaped pasta (1/2 package) in boiling, salted water. Drain and toss with sauce immediately.

• 1+ tbs olive oil - in a heavy bottom (pref. stainless steel) sauté sliced onion over low heat with the oil, butter and a little kosher salt.  Caramelizing onions can take a little while so expect this to take at least 30 minutes.
• 1 tbs butter
• 1 large yellow onion, thinly sliced
• kosher salt
• 1+ cup chicken stock - add stock and gently simmer until staring to simmer. 
• 1 large red pepper, roasted and thinly sliced - add peppers, vinegar fennel seeds. Heat through and adjust seasoning.
• 2 tbs balsamic vinegar
• 1/2 tsp fennel seed, cracked
• parsley, chopped - toss with al-dente pasta and garnish with parsley and parmesan.
• parmesan, grated

Pan-roasted Ahi Tuna

• olive oil
• ahi tuna steaks
• kosher salt
• black pepper

Season tuna steaks on both sides with kosher salt and pepper. Sear one side in oven-proof pan with a little olive oil, turn over, sear for another minute and finish roasting in pre-heated oven @ 375F for 6-10 minutes (depending on thickness of steaks).

Caramelized Onion and Roasted Red Pepper Pasta, Ahi Tuna

Swedish Meatballs with Sweet Potato Gratin

Dinner 10.01.2012: Swedish Meatballs with Sweet Potato Gratin

Swedish Meatballs with Sweet Potato Gratin

As I was plating last night's dinner I realized that there was a little too much cream and no fresh greens whatsoever on the plate, but I got so carried away with it being October despite the thermometer hitting 100F in the afternoon that I completely forgot about something not cooked in a heavy cream sauce. Were the two dishes complementary at all you may ask? Well, maybe not so much, but Swedish meatballs are delicious and it can't hurt to practice sweet potato gratin for the upcoming holiday season.

Swedish Meatballs (1LB ground sirloin, 3/4C breadcrumbs soaked in milk, 1 egg, kosher salt, pepper, 1/4t+ ground nutmeg, 1/4t ground allspice) - make bite-size meatballs and brown with a little olive oil on all sides; finish baking at 375F until cooked through ~15 mins.

Sauce (2T butter, 2T flour, 2C chicken stock, kosher salt, 1/4C sour cream or creme fraiche) - melt butter; add flour and stir with wooden spoon. Cook for about 1 minute - consistancy should be like wet sand. Add cold stock and whisk vigorously. Simmer for 10-15 mins adding more stock if too thick. add sour cream/creme fraiche and season to taste with kosher salt. Return meatballs and heat through - serve with preserved lingonberries or cranberries.

Sweet Potato Gratin (heavy cream, thinly sliced sweet potatoes, ground ginger, ground allspice, ground cinnamon, ground nutmeg, brown sugar, pinch of kosher salt) - in an overproof pan/saucepan gently simmer the sliced sweet potatoes in the heavy cream with all spices until potatoes are starting to soften. Sprinkle with a little brown sugar and finish baking them at 375F until tender and starting to brown.

Melted Tomatoes, Spaghetti, Chicken

Dinner 9.30.2012: Melted Tomatoes, Spaghetti, Chicken

Melted Tomatoes, Spaghetti, Chicken

Melted Tomatoes (olive oil, vine ripened tomatoes cut into wedges, kosher salt, bundle of fresh thyme or dried thyme, minced garlic) - cook on low heat until desired consistency has been reached - stir occasionally and never simmer! Add minced garlic 10 mins before serving. Toss with al-dente spaghetti  and garish with grated parmesan and chopped basil.

Pan-roasted Chicken (little olive oil, kosher salt, TJs Lemon Pepper Seasoning) - season chicken breasts and sear one side in pan with a little olive oil, turn over and roast @ 375F for 12 minutes.

Soy and Garlic Salmon, Lemon Pasta, Sesame Green Beans

Dinner 9.29.2012: Soy and Garlic Salmon, Lemon Pasta, Sesame Green Beans

Soy and Garlic Salmon, Lemon Pasta, Sesame Green Beans

Soy and Garlic Salmon Marinade (soy sauce, lemon juice, sugar minced garlic) marinade salmon fillets for at least 30 mins. Season with kosher salt and TJs Lemon Pepper Seasoning. Sear skin side up in nonstick pan with a little olive oil until nicely browned. Turn them over and finish ~8 min @375F oven. Garnish with lemon slice.

Lemon Pasta (olive oil, lemon juice, little salt, little starchy pasta water, chopped parsley) - mix ingredients and toss with al-dente pasta. Serve immediately.

Sesame Green Beans (blanch beans in salted water, finished in pan with olive oil, kosher salt, pepper, squeeze of lemon juice, finish with sesame seeds)

Bacon, Tomato, Spinach Eggs, Potato Hash

Breakfast 9.29.2012: Bacon, Tomato, Spinach Eggs, Potato Hash

Bacon, Tomato, Spinach Eggs, Potato Hash

Bacon, Tomato, Spinach Eggs (butter, eggs, kosher salt, fried chopped bacon, chopped tomatoes, chopped spinach, grated cheddar cheese)

Potato Hash (potatoes) - I used roasted potatoes from the day before, chopped them and fried them in a little olive oil.

Breaded Pork Chops, Roasted Bacon Potatoes, Cucumber Salad

Dinner 9.27.2012: Breaded Pork Chops, Roasted Bacon Potatoes, Cucumber Salad

Breaded Pork Chops, Roasted Bacon Potatoes, Cucumber Salad

Roasted Bacon Potatoes

• Render 3 slices of bacon in non-stick pan until starting to crisp. Drain on paper towels and let cool. Cut into lardones (slices).
• Simmer baby red potatoes with kosher salt, black pepper corns, bay leaf and fresh or dried thyme until almost cooked through) - drain, let cool, cut into quarters. Start pan-rosting potatoes with a little olive oil, kosher salt and black pepper. When starting to brown finish for 10-20 mins @375F or until done. Toss with bacon slices and chopped parsley.

Breaded Pork Chops (thin pork chops; kosher salt, pepper, flour, egg wash, panko bread crumbs, ; lemon slices; olive oil) - cook breaded pork chops in a little olive oil until nicely browned, turn over and cook second side. Be sure to have enough oil in the pan other wise the breadcrumbs will not brown. Drizzle with a little lemon juice.

Cucumber Salad (thinly sliced cucumbers; mixed greens; olive oil, kosher salt, pepper, honey, red wine vinegar, dried dill, Dijon mustard, minced red onion) - make dressing and toss with cucumber slices. Serve over mixed greens.

Savory Braised Cabbage, Chicken and Macaroni

Dinner 9.24.2012: Savory Braised Cabbage, Chicken and Macaroni

Savory Braised Cabbage, Chicken and Macaroni

Savory Braised Cabbage (olive oil, 2 slices chopped bacon trimmed of fat, 1/2 onion small dice, white wine, 1 small green cabbage sliced, 1 med/small apple diced, kosher salt, sugar, 1 bay leaf, 2 whole allspice, 2 whole cloves, cinnamon stick or ground cinnamon, water, apple cider and/or white balsamic vinegar)

Pan-roasted Chicken (little olive oil, kosher salt, pepper) - season chicken breasts and sear one side in pan with a little olive oil, turn over and roast @ 375F for 12 minutes.

Macaroni - cook macaroni on salted water until al-dente and drain. Fry with a little olive oil, butter, and kosher salt until nicely browned. sprinkle with chopped parsley.