About Jeannine

Hi, I'm the Jeannine behind Jeannine's Cuisine. My blog is all about cooking from scratch with the freshest ingredients available.

Roasted “Bunny” Carrots with Honeyed Mustard

Posted on April 8, 2015 by Jeannine

I hope everyone is enjoying a beautiful Spring day with friends and family. When I wrote this the sky was blue, the sun was shining, and the birds were chirping as I sat next to an open window taking it all in. I was smiling indeed.

I’ve wanted to do a roasted vegetable recipe on the blog for some time. It is actually my absolute favorite way to cook and eat vegetables – drizzle with olive oil, roast at 400 until fork tender, sprinkle with sea salt, and eat. Then while the husband is out walking the dog, sneak a few more pieces of the leftovers, mmm. Food eaten on the sly just tastes better, don’t you think?

My husband probably would not mind me eating these leftovers in their entirety. His dislike of cooked carrots is notorious. His mother used to say that carrots were only good for horses, and I believe it rubbed off on him. But, these carrots are so good, I think he’ll even eat them.

Carrots are part of the “umbrella” family of vegetables and are related to parsnips, fennel, parsley, anise, caraway, cumin, and dill. They are said to lower chances of cardiovascular disease, probably because of the gajillion vitamins and antioxidants they contain.

These beauties would probably be even nicer if you used the multi-colored bunches of carrots that are turning up in the stores these days. They make a nice side for an Easter meal, or any other time of the year for that matter.

Roasted Carrots with Honeyed Mustard

6 Servings

When I roast vegetables I usually just put them in the bare pan and let the olive oil keep them from sticking. Because of the honey in this recipe be sure to use foil in the pan, and spray it well.

2 pounds “bunny carrots” with green tops, tops trimmed and cut in half lengthwise

3 tablespoons whole grain mustard

2 tablespoons olive oil

1 tablespoon honey

salt and pepper

2 tablespoons chopped fresh parsley

Preheat the oven to 400. Cover a baking sheet with foil and spray well with cooking spray or oil.

Stir the mustard, olive oil, and honey together in a large bowl. Toss in the carrots and mix well (hands really work best for this) until thoroughly coated. Place in a single layer on the prepared baking sheet and sprinkle liberally with salt and pepper.

Roast the carrots in the oven until they are fork tender, approximately 25 minutes.

Sprinkle the carrots with the parsley and serve.

Adapted from Cuisine at Home magazine

Happy Saint Patrick’s Day – Guinness Chocolate Cake

Posted on March 15, 2015 by Jeannine

This Nigella Lawson recipe came “across the pond” from a friend of a friend in England. When I received the recipe, I immediately thought it would make a great dessert for a Saint Patrick’s Day dinner. Not only does it taste rich and chocolaty, but it incorporates one of my favorite beverages:

It even looks like a pint of Guinness.

Other than drinking green beer from 7:00 a.m. on, a LOOONNNGG time ago my first year at college, Saint Patrick’s Day has always been sort of hit or miss for me. There have been some nice dinners over the years, or we might make something special at home, such as soda bread with lamb stew or corned beef. But, generally Saint Patrick’s Day is usually just another workday.

This year; however, is entirely different. Since Saint Patrick’s Day falls on the 17th of March, that means it’s only 4 days away from the official first day of Spring on the 21st. That’s right, you read it here first, Spring starts next week. Hot diggety dog! And that’s after one of the, if not the coldest winters ever in the Washington, DC area. So pour yourself a pint, make this cake, and enjoy both while going though a stack of gardening catalogs, as I did. We’re almost there.

Guinness Chocolate Cake

12 Servings

You will achieve the best results if you use a kitchen scale and the original metric measurements. However, I realize not everyone weighs their baking ingredients so I have included the U.S. measurements as well.

250 ml (1 cup) Guinness

250 grams (18 tablespoons) butter

75 grams (1 cup minus 1 tablespoon) cocoa powder

400 grams (2 cups) caster or fine sugar

142 ml (2/3 cup) sour cream

2 large eggs

1 tablespoon vanilla extract

275 grams all purpose flour

2 1/2 teaspoons baking soda

1/2 teaspoon salt

300 grams (10 ounces) cream cheese, softened

150 grams (1 1/4 cup) powdered sugar

125 ml (8 1/2 tablespoons) heavy cream

Preheat the oven to 350 and butter and line a 9-inch spring form pan.

Pour the Guinness into a large wide saucepan, add the butter, and cook over medium heat until melted. Off the heat, add the cocoa and the sugar to the pan and whisk to blend. In a separate bowl, whisk the eggs with the sour cream and the vanilla and add to the pan. Whisk in the flour, soda, and salt.

Pour the batter into the lined pan and bake for 45 minutes until a toothpick or cake tester comes out clean. Cool the cake completely on a cooling rack, before removing from the pan.

Once the cake is cool, place it on the platter or cake stand you plan to use and make the icing. Place the powdered sugar in a food processor and pulse to break up any lumps. Add the cream cheese and cream and process until smooth and spreadable. Ice the top of the cake, making swirls with the spatula to resemble a frothy pint of Guinness.

Adapted from Nigella Lawson’s recipe

Buckwheat-Feta Burgers with Parsley Sauce

Posted on March 2, 2015 by Jeannine

Today’s recipe is gluten-free and vegetarian — a far cry from Paleo or Primal. So it seemed a good time to discuss my food philosophy a bit. What else should we do when ice is falling out of the grey sky?

Since starting Jeannine’s Cuisine (the blog, not the personal chef business), I’ve often toyed with the idea that I should have some sort of brand, or theme, or specialty. Actually, when people find out I went to culinary school and cooked professionally, one of the first things I’m asked is what I specialize in. Huh? Okay, I love all things Mediterranean; after all, I lived in Greece. But I love a good Asian meal as well. Let’s not forget the French influence from culinary school and trips abroad, and then there’s the pastry. So I guess my brand is just what it says…Jeannine’s Cuisine. This is the way I cook and eat. Sometimes, I prepare a totally Paleo meal for my husband. Other times he fends for himself while I have macaroni and cheese.

There are a million diets/eating plans out there. Hardly a day goes by without hearing about a new one. I want to be healthy and happy just as much as the next person, but I am of a mind that as long as I focus on lots of good produce, some healthy, i.e. grassfed/organic protein, and, for me, some whole grains, I can afford the occasional indulgence. I’ve done a lot of reading on nutrition, both the low fat (remember those days?) and the low carb camps. I’ve read the testimonials and think for many people, especially those with autoimmune issues or food allergies, the Paleo diet can be a lifesaver. I’m just not one of them.

So what can you expect on Jeannine’s Cuisine? Real food. We avoid processed food as much as possible, buy organic when we can, and aside from some whole grain bread from Whole Foods and a stash of Greek yogurt, we generally try to make everything from scratch. But there are limits. I don’t have a dairy cow or goats to make my own cheese, nor do I raise chickens and don’t intend to start. And yes, after a long day at work, I’ve been known to order pizza or Chinese. Gasp! But you won’t find recipes calling for packaged foods or cans of mushroom soup here. What you will find is a variety of good food. Some recipes are easy and suitable for a week night, others take a little (or a lot) more work. But they are so worth it.

I’ve been trying to add more whole grains into my diet, without feeling like I’m having cereal for lunch or dinner. These burgers hit the nail on the head. The buckwheat cooks up just a little bit crunchy on the outside then you bite into the creamy center flavored with feta cheese and thyme. The parsley sauce is a little bit like Argentine chimichurri – tangy and little bit citrusy, a nice contrast to the nuttiness of the buckwheat.

Buckwheat-Feta Burgers with Parsley Sauce

4 Servings

You will need to find raw buckwheat groats for this recipe, not kasha, which is toasted buckwheat. You might be able to find it at the larger Whole Foods stores, but you can definitely buy it online from Amazon. The parsley sauce that accompanies the burgers can stand on its own. I imagine it would be delicious with pan-roasted salmon. Or, you could also dilute it with a little oil and vinegar and use it for salad dressing. I prefer the burgers plain, but you could also serve them in lettuce leave or on a regular bun with lettuce, onion, and tomato.

1 1/4 cups water

1 cup buckwheat groats

3/4 teaspoon fine salt, divided

1 cup clean, dry lightly packed fresh parsley leaves

Juice of 1 lemon

1 teaspoon red wine vinegar

4 cloves garlic, peeled

1 teaspoon dry oregano

1/4 teaspoon, plus a large pinch red pepper flakes, divided

a few drops Tabasco sauce

5 tablespoons olive oil, divided

4 ounces feta cheese, crumbled (about 1 cup)

1/2 cup finely chopped onion (about 1/2 medium onion)

6 tablespoons quick cooking oats

1 egg, lightly beaten

2 tablespoons fresh thyme leaves

1/2 teaspoon Aleppo pepper or 1 teaspoon paprika

1/4 teaspoon black pepper

Prepare the buckwheat by placing the water, buckwheat and 1/2 teaspoon salt in a 2 quart saucepan. Bring to a boil, reduce heat and simmer 15 minutes or until water is absorbed. Remove the pan from the heat and allow to sit for 5-10 minutes. Place buckwheat in a large bowl and set aside for 20 minutes while you make the sauce.

Place parsley, lemon juice, vinegar, garlic oregano, red pepper flakes and Tabasco in the bowl of a mini food processor. Pulse until chopped; then, with the machine running slowly, add 3 tablespoons of the olive oil and blend until combined.

Make the burgers by adding the feta cheese, onion, oats, egg, thyme leaves, and peppers to the buckwheat in the bowl. Use your hands to thoroughly combine the ingredients. Use a table knife to divide the mixture (it will be thick and sticky) into four portions. Using wet hands, divide each of the four portions into two and form into burgers, approximately 3 inches in diameter. Place them on a sheet pan or large plate.

Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers. Add four of the eight burgers and cook approximately 4 minutes per side until golden brown. Repeat with 1 more tablespoon of olive oil and the remaining four burgers. Serve warm or at room temperature with the sauce.

Adapted from Ancient Grains for Modern Meals by Maria Speck

Serious Comfort Food: No-Boil Macaroni and Cheese

Posted on February 7, 2015 by Jeannine

Okay, I surrender. I’ve had enough! Bring on Spring. I promise I won’t even complain when the heat and humidity of July roll around. It’s cold and gray, which wouldn’t be so bad if we had some snow coming down. Snow day! But so far, winter has been one long drawn out gloomy stretch of 20-30-degree days, some rain or sleet spitting out of the sky occasionally, usually during morning rush hour, and not much else.

Days like this call for drastic measures. It’s time to get out the gardening books and dream of nicer days to come…flowers, fruits and vegetables, green leaves, and birds singing.

It’s also time for some serious comfort food. Macaroni and cheese comes to mind, and this recipe does not disappoint. Rather than preparing the sauce and boiling the macaroni separately, the hot sauce is poured over the dry macaroni and baked. It couldn’t be easier and the result is delicious. The macaroni still has a nice bite to it, and the sauce cooks up perfectly creamy and cheesy.

No Boil Macaroni and Cheese

Serves 6

You could easily vary the type of cheese used to add some variety. When making the sauce, adding a little of the liquid at a time, 2-3 times and whisking between each addition before adding the remaining milk/water, will make a smoother sauce and prevent it from breaking.

4 ounces (1/2 cup or 1 stick) butter, divided

1/4 cup flour

3 cups milk

3 cups water

1 tablespoon salt, plus more for seasoning

1/2 teaspoon pepper, plus more for seasoning

1 pound elbow macaroni

2 cups shredded cheddar cheese, divided

2 garlic cloves, chopped

1 cup Panko bread crumbs

2 tablespoons chopped flat-leaf parsley

Preheat oven to 400 degrees. Melt half of the butter in a large saucepan over medium heat. Add flour and whisk until a paste forms, about 1 minute. Slowly add the milk a little at a time, whisking between each addition before adding the remaining milk and 3 cups of water. Bring saucepan contents to a boil, lower heat to a simmer, and cook, stirring frequently until mixture thickens to a thin glossy sauce, about 10 minutes. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove from heat.

Toss the pasta and 1 1/2 cups of the cheese in a 9×13 or other 3-quart baking dish. Pour the sauce over the pasta, submerging the pasta. Do not stir. Cover the dish with foil, place in the oven and bake for 20 minutes.

Meanwhile, melt the remaining 1/4 cup butter in a large skillet over medium heat. Or you can do what I did and just wipe out the saucepan and use that to avoid dirtying up another pan. Add garlic, Panko, and parsley and toss to combine. Season with salt and pepper.

Take the dish out of the oven and remove the foil. The pasta will be almost tender, but there will still be a lot of liquid. Don’t worry it will cook. Sprinkle with the remaining 1/2 cup of cheese and the Panko mixture. Place the pan back in the oven (without the foil) and bake until the edges are bubbling and the top is golden brown, about 10 minutes. Allow pasta to stand 10 minutes before serving.

Adapted from Bon Appetit, January 2013

Happy New Year! – Butternut Squash Soup with Caramelized Onions

Posted on January 1, 2015 by Jeannine

Happy New Year! In years past, this would be the time that I would be anticipating the wintery, dark, diet days of January that I would soon abandon in favor of what I refer to as “chocolate season” in February. I absolutely hate the word diet — so much deprivation! So, this year I’ve decided to take a different approach. Rather than a long list of resolutions, I’ve decided to follow Michael Pollan’s advice from his book, Food Rules — An Eaters Manual. “Eat food. Not too much. Mostly plants.” That’s it — simple, really.

I started Jeannine’s Cuisine in October of 2014 as a way to provide copies of my recipes to friends and family who were always asking for them. Since I started the blog, I’ve often asked myself if I should have some sort of theme — Mediterranean? gluten free? Paleo/Primal? Pastry? Then I realized that Jeannine’s Cuisine is all of that. It’s the way I eat, which encompasses a huge variety. But, in spite of my “everything in moderation” stance, there are still a few “rules” I go by for both this blog and the way we cook and eat.

Let me just put it up front – I love pastry. Of course, I do — I’m a former French-trained pastry chef. But, I seriously believe that sugar consumption is probably at the root of America’s obesity problem, and reading as much about nutrition as I do, I can’t recall EVER coming across anything that said it was good for you. Yes, I do some baking, and you will continue to see some baking recipes on the blog in the upcoming year, but, at least until February (smile), in limited quantities. It is January, after all. I tend to bake things I can freeze, then thaw one piece of whatever it is at a time. It keeps my sweets consumption in check, but still allows me the occasional treat with my afternoon tea, or even breakfast.

Another big part of Jeannine’s Cuisine that will continue in the New Year is to use/eat as little processed food as possible. I’d absolutely love to be one of those homemakers I read about who put up vegetables every fall and bake artisan bread every week. Unfortunately, I have something called a full time job that prevents that, but I can try. Yes, it’s a lot of work to do the cooking I do. I spend a LOT of time in the kitchen, but it’s so worth it when my husband beams when he has a spoonful of a delicious soup that I’ve just made from scratch.

This butternut squash soup is one of his favorites. Mine too, for that matter. If you have a Vitamix or other high- speed blender, it will turn your soup into velvety goodness. If not, you can still get the same smoothness, it will just be a bit more work. Either way, as we look forward to the wintery, dark, no dieting days of January, we know we can stay warm inside with a delicious, good-for-you bowl of soup. Spring is a long way off. Stay warm my friends. Let’s make some soup!

Butternut Squash Soup with Caramelized Onions

6-8 servings

We used beef tallow for caramelizing the onions, but realize most people don’t keep tallow in stock. Bacon grease, butter or even some sort of mild oil will work as well, but you will need to adjust the heat on the onions accordingly to allow them to brown without burning the fat.

2 sweet onions
4 tablespoons fat of your choice
4 tablespoons butter
2 onions, chopped
4 cups vegetable broth
1 2-pound butternut squash, peeled, seeded and chopped into 1-inch pieces
2 pears, peeled, cored, and chopped
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
2 cups heavy cream

Halve the sweet onions lengthwise and thinly slice. Melt the fat in a frying pan and cook the onions on medium heat or lower, stirring frequently, until golden brown. Place the onions on a paper-towel lined plate and set aside.

Melt the butter in a large dutch oven over medium heat. Add the onions and sauté until soft, 4-5 minutes. Stir in the broth, squash, pears, thyme, salt, pepper and coriander. Bring to a boil, reduce to a simmer and cook until the squash is tender, approximately 15 minutes.

Puree the soup in a blender in batches, pouring it into a bowl after each batch. If you do not have a high-speed blender such as a Vitamix, after blending the soup, pour it through a fine strainer into a bowl, scraping it as necessary. After all the soup is blended, return it to the pot. Stir in the cream and reheat the soup, stirring frequently. Ladle into bowls and garnish each with a spoonful of the caramelized onions.

Adapted from Los Barrios Family Cookbook by Diana Barrios Trevino

German Christmas Stollen

Posted on December 20, 2014 by Jeannine

Stollen has been part of my Christmas season as long as I can remember. My mother loves it and used to buy it for Christmas breakfast any time she could find it. This wasn’t easy in those days when food from other countries was difficult to find, especially in Little Rock, Arkansas, where I spent a considerable part of my childhood.

When I was younger I could take it or leave it. To me it wasn’t nearly as enticing as my Dad’s cranberry bread, which we only got to have once a year. But when the Army assigned me to Wiesbaden, Germany when I was 24, I experienced Christmas in a whole new way. Stollen was everywhere, and I loved it.

I found myself in Germany again for 2 years in 2010, this time with a husband and four pets. You know how some people say that you can never go back to a place you have been before because it will never be the same? Well that was the case with Germany at Christmas; it wasn’t the same, it was even better! Maybe it was because I had someone to share the experience with, maybe because I could appreciate it more, but I truly loved living in Germany, especially at Christmas time. There were Christmas markets everywhere, but my favorite was the Esslingen market, just outside of Stuttgart. For the Christmas market, the medieval town was lit only by candles, and it was simply magical. It could have been a movie – cue the snow, start now, carolers start singing… There we were walking along, mugs of gluhwein laced with Amaretto and cream (oh my God, so good) in hand, enjoying the snow and the sites. Two years later I still miss it.

As much as I love it, my baking time is pretty limited, but when I came across a recipe for stollen in one of my Christmas cookbooks I just knew I had to make it this year. Stollen is a German yeast bread, dating from 1474 that usually contains dried fruit and nuts and is iced with a glaze or covered with powdered sugar. It’s perfect as is, warmed and spread with butter for breakfast. And, if it’s not completely devoured while it’s fresh, it’s also great toasted.

German Christmas Stollen

1 large loaf

As with many of my baking recipes, you will need a kitchen scale to measure out the dry ingredients. If you don’t like or can’t find marzipan you can leave it out. Just fold the dough like you would if using the marzipan and leave to rise. Another option would be to roll the marzipan out into a rectangle half as wide and as long as the dough, placing it on half of the dough and then folding it over the rectangle of marzipan.

5 ounces whole milk

2 ounces sugar, divided

2 teaspoons dried yeast (about 1 package)

12 ounces bread flour, plus extra for rolling

1/4 teaspoon salt

4 ounces butter, softened

2 eggs, beaten

1 1/2 ounces currants

2 ounces golden raisins

1 ounce mixed candied fruit, diced

1 1/2 ounce dried apricots, chopped

1 ounce candied cherries, quartered

1 ounce slivered almonds

Grated zest 1/2 lemon

7 ounces marzipan

Juice of 1 lemon

4 ounces powdered sugar, sifted

Heat the milk just until it’s warm, but still cool enough to dip your finger into it. Stir in 2 tablespoons sugar and the yeast and allow to rest until it bubbles on top. Meanwhile, sift the flour, remaining sugar, and salt together in a large mixer bowl. Add the yeast mixture, butter and eggs and mix thoroughly with a dough hook. Add in the fruits, nuts, and lemon zest and knead in mixer for 5 minutes. Remove from mixer bowl, and knead by hand until dough is springy and elastic, adding more flour if necessary. Form the dough into a large ball, place in a large empty bowl and cover with plastic wrap. Let rise in a warm draft-free place until double in size, about 1 1/2 hours.

Turn the dough out onto a floured surface, punch it down and knead until smooth and elastic. Use your hands to press the dough out into a rectangle, about 10 X 8 inches. Use your hands to roll the marzipan out into a long log the length of the dough and place it in the center. Fold the dough in half lengthwise, over the marzipan log and press the edges together to prevent the marzipan from leaking out. Carefully place the bread on a baking sheet ensuring there is plenty of space. Cover loosely with plastic wrap and leave to rise until it again doubles in size. Preheat the oven to 375.

Bake the bread for 35-40 minutes until golden brown. Allow bread to remain in the pan for 5 minutes, then transfer it to a rack placed in a baking sheet to cool. While the bread is baking make the glaze, by combining the lemon juice and the powdered sugar. After transferring the bread to the rack spoon the glaze over the bread while it is still warm. Allow to cool completely before cutting into slices and serving.

Adapated from Delia Smith’s Christmas by Delia Smith

Roasted Cauliflower with Lemon and Walnuts

Posted on November 23, 2014 by Jeannine

Cauliflower the week before Thanksgiving? Really, Jeannine?

I had a great time on Feedly with my morning coffee today, catching up on my blog reading, checking out all the wonderful Thanksgiving recipes on the internet…the turkeys, the stuffing, the potato recipes, the pies. I absolutely love Thanksgiving and this year is no different. But thinking ahead, I still have to get dinner on the table, and in light of the huge cooking and eating event on the calendar, I’d like those dinners before and after to be relatively healthy, oh…and really easy to prepare.

Today’s recipe goes with anything; fish, chicken, you name it. It’s super easy, requires only a few ingredients, and it’s delicious.

Roasted Cauliflower with Lemon and Walnuts

4 Servings

You can replace the walnut pieces with pecans, hazelnuts, or even pistachios.

1/3 cup coarsely chopped walnut pieces

1 head cauliflower, cut into florets

3 tablespoons walnut oil or olive oil

Salt and pepper to taste

juice of 1 lemon (approximately 1 tablespoon)

1 tablespoon Dijon mustard

1/3 cup heavy cream or half and half

Preheat the oven to 450 degrees.

Toast the walnut pieces by placing them in a small frying pan over medium heat until you begin to smell them and they start turning brown. Remove the walnuts from the hot pan to a clean plate and set aside.

Place the cauliflower in a clean sheet pan, toss with 2 tablespoons of the oil, and sprinkle with salt and pepper to taste. Roast the cauliflower for 15-20 minutes, stirring once or twice, until it begins to char in places.

Whisk the remaining oil with the lemon juice, mustard, and half and half in a large bowl. Add the cauliflower to the boil, scraping any brown bits and remaining oil from the sheet pan into the bowl as well. Toss the cauliflower with the dressing, add the walnuts and toss again. Check the seasoning and serve warm.

Adapted from Lose Weight the Smart Low Carb Way by David Joachim and Bettina Newman

Finally Fall – Braised Lamb Shanks with White Beans

Posted on October 26, 2014 by Jeannine

It’s a beautiful Fall day, and the weather has finally cooled down enough to start doing some comfort food. I’m not a fan of cooking cool weather foods when it’s still summer outside, even if it’s the end of September, but by the time I start seriously considering hanging the glow-in-the dark skeleton by the front door, I know it’s time.

Today’s post is inspired by the restaurant, Sebillon Elysee, in Paris. They are famous for their Allaiton de L’Aveyron gigot d’agneau (leg of lamb), which is wheeled out on a cart and carved tableside. It’s served over creamy white beans that come to the table bubbling away in a copper pot. This century-old restaurant is one of my favorites in Paris; very old-world style without being stuffy.

I had never even heard of braising until I went to culinary school. Coq au Vin was the first braised dish I made, and I fell in love with it and the technique. Braising is the combination of searing food at a high temperature then cooking it in a liquid in a covered pot at a low temperature. The meat is then removed and the liquid left in the pan is reduced to make a sauce. Although braising takes some time, it’s mostly hands off, and the restaurant- quality results are worth the extra time. You end up with fork-tender meat and a luscious sauce. Anyone can braise; once you get this technique down the possibilities are endless.

Braised Lamb Shanks with White Beans

6 Servings

If you don’t like or eat beans, or you are following a Paleo or Primal program, this dish is just as good with a side of creamy mashed potatoes or some sort of vegetable puree such as cauliflower, turnips, or parsnips. I used navy beans because that was what was available, but any white bean, such as cannellini or great northern, will do.

1 1/2 cups dried white beans

6 8-12 ounce lamb shanks

salt and pepper, to taste

2 tablespoons olive oil

1 yellow onion, chopped

1 celery stalk, diced

2 large carrots, peeled and diced

6 cloves garlic, minced

1 1/2 cups red wine

1 1/2 cups chicken stock

1 14.5 ounce can whole tomatoes, drained and chopped

3 tablespoons tomato paste

1 teaspoon fresh thyme leaves

1 bay leaf

lemon zest from 1 lemon, grated

2 tablespoons chopped fresh parsley

Pick over the beans and soak them for at least 3 hours (preferably, overnight). Rinse the beans and place them in a saucepan with enough water to cover them by 2 inches. Bring the beans to a boil, lower the temperature to a simmer, and cook the beans until tender, 45-60 minutes. Drain and set aside.

While the beans are cooking, prepare the lamb shanks. Thoroughly season the shanks with salt and pepper on all sides. In a large soup pot, warm the olive oil over medium heat. Cook the lamb shanks until brown, 10-12 minutes. Remove the shanks from the pot and set aside on a plate. Add the onion, celery, and carrots to the pot and cook until the onion softens, about 10 minutes. Add the garlic and cook for 1 minute. Add the wine, increase the heat to high, and bring to a boil. Use a stiff spatula to scrape up any brown bits from the bottom of the pot. Add the stock, tomatoes, tomato paste, thyme, bay leaf and lamb shanks with any juices from the plate. Return the contents of the pot to a boil, lower the heat to simmer, cover the pot, and cook for 1 1/2-2 hours. The meat should be very tender and falling off the bone. Remove the shanks from the pot and keep warm. Bring the pot contents to a boil and reduce to sauce consistency, about 15 minutes. Lower the heat, add the beans to the pot and cook on medium to warm the beans, about 15 minutes. Discard the bay leaf and season the beans with salt and pepper to taste.

To serve, place a spoonful of the beans on a plate or bowl and top with a lamb shank. Garnish with lemon and parsley.

Adapted from Williams Sonoma Seasonal Favorites

Cheese Straws and Prosciutto Palmiers

Posted on October 13, 2014 by Jeannine

Today’s recipe is inspired by the Biltmore Estate in Asheville, NC. This is my fourth and final post on Food Blog Forum 2014. The food, the networking, and the forum sessions were all wonderful; however, for me, the stand-out was the city of Asheville itself and the wonderful hospitality that was shown to our group by the Biltmore and Explore Asheville Foodtopia personnel.

So what does puff pastry have to do with the Biltmore Estate? After our sessions we were treated to a tour of the Biltmore Estate with a focus on food. The house is everything you could imagine, i.e., drop-dead gorgeous. Those Vanderbilts knew what they were doing. But, more important, we were allowed to photograph anything in the estate; a huge opportunity, as photography is not normally allowed. As I was looking over my collection of photos from the tour, I realized many of them focused on places where you could enjoy a snack, with perhaps a cup of tea or a glass of sherry…

Perhaps while while enjoying the view of the Blue Ridge Mountains from the loggia.

I love libraries, and this one is no exception. I could see nibbling on some cheese straws, while cozied up on the sofa with a book.

Guests were often offered a cup of tea and a snack while waiting in the winter garden.

Or for a more formal high tea, I can imagine sitting here with a tray of palmiers.

Party season is approaching, and both of these appetizers are great with cocktails. They go nicely along side a hot bowl of soup as well.

Do not fear puff pastry. If you can use a rolling pin you can make this pastry. The one thing you must remember is to keep your dough cold. Chill the counter if possible (see recipe note below), and keep the space as cool as you can. This is not a recipe for a hot summer day, without a good air conditioner. If the dough gets too warm, you’ll know because it will become a little greasy and sticky. No worries, just pop it into the refrigerator for about 10 minutes to cool it back down. This recipe does take some time, but the taste of puff pastry made by hand with real butter is so satisfying.

Puff Pastry (Pate Feuillete)

Yield: 2 Pounds

This recipe makes 2 pounds of puff pastry. Store-bought puff generally comes in 14-ounce to 1-pound boxes. If you prefer to use store bought puff pastry, skip ahead to the cheese straw and palmier recipes. Use 1 box pastry for each appetizer or half of this recipe. The pastry can be frozen. Thaw thoroughly in the refrigerator before using. Before starting chill a section of counter space with a sheet pan with some ice in it on top of a towel. This step is not completely necessary but it will help keep the dough chilled while you work with it.

1 pound butter, cut into large chunks

1 pound flour, plus extra for work surface

1 tablespoon salt

1 cup cold water

1/2 teaspoon lemon juice

Place the flour, butter and salt in the mixer bowl. Mix together a little by hand, then pulse the mixer with the paddle to coat the butter chunks with flour.

Add the water and the lemon juice all at once then pulse the machine until a sticky dough forms. Flour the work surface with enough flour to keep the dough from sticking. Place the contents of the mixer bowl onto the chilled work surface.

Use your knuckles to push the dough into a large rectangle. Make sure the rectangle can be moved with a pastry scraper.

Roll out the dough into a large rectangle, then fold into thirds. This is called a turn. Turn the dough 90 degrees so the short edges of the rectangle are to your right and left and roll the dough and fold again. Continue rolling and folding until you have completed four complete turns. If you work fast you can probably complete all the turns at once. But, if you are doing something else (like photographing the process for this post), you will need to refrigerate the dough between turns. You must keep the dough cold while doing the turns to create the layers in the pastry.

Chill the dough until ready to use. When you are ready to continue, roll out the dough into a large rectangle about 1/4-inch thick.

Cheese Straws

Approximately 50

The wonderful thing about this recipe is its versatility. The sky is the limit on how much or what type of seasoning you use. You can prepare the cheese dough ahead of time. After coating with toppings roll up like a jelly dough and freeze. Thaw in the refrigerator 12 hours or overnight before cutting and baking. If making both recipes I prepare the cheese straws first, then raise the oven temperature to 400 for the palmiers.

1/2 recipe or 1 box puff pastry, chilled

1 egg, beaten

4 ounces parmesan cheese, finely grated

4 tablespoons sesame seeds, optional

1 teaspoon paprika or cayenne, or to taste

Preheat the oven to 350. If you have not already done so, roll out your puff pastry dough. Brush the surface with egg, then sprinkle with half the cheese, sesame seeds and paprika. Turn the dough over and repeat.

Cut the dough into 1/4 or 1/2-inch strips and twist before placing on a sheet pan or cookie sheet covered with parchment. Push the ends of the strips flat agains the pan to hold them in place. For shorter, fatter cheese sticks, fold the strips in half before twisting. Bake for 15-20 minutes or until golden brown. Cool on a wire rack before serving. Good warm or at room temperature.

Prosciutto Palmiers

Approximately 36

1/2 recipe or 1 box puff pastry, chilled

6 tablespoons honey mustard

8 ounces prosciutto, thinly sliced

4 ounces parmesan cheese, freshly grated

2 eggs, beaten

Preheat the oven to 400. If you have not already done so, roll out your puff pastry dough. Spread the mustard over the dough. Arrange the prosciutto over the mustard so that it covers the pastry completely. Sprinkle with the parmesan and lightly press it into the prosciutto with a rolling pin.

Starting at one long edge, roll up the pastry like a jelly roll just to the middle of the rectangle. Then repeat on the other side. It should look like this:

Chill the roll for 30 minutes before slicing the rolls crosswise into 1/2-inch thick slices. Place on parchment-covered sheet pans or cookie sheets and press with your hands to flatten. Brush with egg. Bake 15-20 minutes until puffed and golden. Cool on a wire rack. Can be served warm or at room temperature.

Palmier recipe adapted from The Silver Palate Good Times Cookbook by Sheila Lukins, Julee Rosso, and Sarah Leah Chase

Tomato Salad with Grilled Blue Cheese Onions and Barbecue Vinaigrette

Posted on October 5, 2014 by Jeannine

This post is a continuation of foods inspired by my trip to Asheville, NC, for the Food Blog Forum conference. The second day of the conference was hosted by Explore Asheville Foodtopia. The day began with a visit to a local brewery, the Highland Brewing Company.

I had no idea that Asheville is home to more artisan breweries than any other place in the U.S. We were given the opportunity to tour the actual brewery and watch the beer making and bottling activities in action. The tour was nice, but what really floored me was the reception that was waiting for us when we arrived. Many of the local restaurants and food purveyors had stations set up with samples of their specialties matched with various Highland Brews. Ribs and beer for breakfast? It was tough, but somehow I managed.

There were representatives from the local honey purveyors, ice cream makers, and even a professional forager, who had brought a sample of the most beautiful mushrooms I’ve ever seen.

The Foodtopia group also gave us a very nice bag full of some of the local goodies, to include a bottle of Smokin J’s barbecue sauce.

Early this past summer, I decided I needed to improve my grilling skills. Actually, I decided to become a “grill goddess,” and purchased a couple of grilling cookbooks to assist me, including a copy of Gastro Grilling by Ted Reader. I really like this book because it goes well beyond the throw-a-steak-on-the-grill version of outdoor cooking. I spotted this salad recipe early on, and decided it would make a great side with grilled meats. The barbecue vinaigrette reminds me of french dressing, only better. It’s great on a simple green salad as well. If you live in a climate warm enough to still be enjoying some early fall tomatoes, and you’re crazy like us and grill outside year ‘round, this salad is for you. Even if you live somewhere that you have already experienced your first snowfall, there is always next year.

Tomato Salad with Grilled Blue Cheese Onions and Barbecue Vinaigrette

Serves 6-8

I used Penzey’s Barbecue spice for the salad dressing. If you don’t have access to Penzey’s feel free to substitute your favorite barbecue rub combined with a pinch of sugar. This salad is great with a mixture of different heirloom tomatoes of different colors, but use whatever you can find. If you prefer to use only one type of onion, all red, for example, that’s okay too. To chiffonade basil, tightly roll the leaves lengthwise and slice thinly.

1 16-ounce can plum tomatoes, drained

1 anchovy filet

1/2 cup your favorite barbecue sauce

1 1/2 tablespoons prepared horseradish

1 tablespoon cider vinegar

1/2 tablespoon chopped fresh basil

1/2 tablespoon chopped garlic

1 teaspoon Penzey’s Barbecue spice or other

1/4 cup olive oil

salt and pepper to taste

8 medium size tomatoes

1 medium red onion

1 medium white onion

1 tablespoon olive oil

1/4 cup blue cheese crumbles

1/2 cup basil leaves, chiffonade

Prepare the vinaigrette: place the first eight ingredients (through the barbecue spice) in a food processor and pulse until smooth. Turn on the food processor and slowly add the olive oil through the feed tube, stopping the machine when the vinaigrette is smooth and completely emulsified. Transfer to a bowl, season to taste with salt and pepper, and set aside.

Preheat the grill on high. Thickly slice the tomatoes and arrange on a serving platter.

Slice the onions into 1/2-inch thick slices. Brush both sides with olive oil and season with salt and pepper. Grill the onions on one side for 6 minutes, then turn them over and grill for another 5 minutes. They should be fairly tender and slightly charred. Sprinkle some of the blue cheese on each onion slice and close the lid for about a minute to melt the cheese.

Carefully remove the onions from the grill and allow to cool for a couple of minutes. Cut the onions into quarters and arrange on top of the tomatoes. Drizzle the salad with some of the dressing and serve the remainder on the side. Top the salad with the basil and serve.

Adapted from Gastro Grilling by Ted Reader

Jeannine's Cuisine

Photos and Recipes from my Montana kitchen.

Author Archives: Jeannine

About Jeannine

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