Creamy Grilled Tomato Soup

soup-1

It’s that time of the year again – the last few weeks of summer.  Today it’s not so bad; however, yesterday it was in the 90s outside with humidity to match. My husband was watching Michigan playing football on television.  Wait a minute, isn’t football watching weather supposed to be somewhat cool?  Something like it was a few weeks ago when we were in the Scottish highlands? 

highlands 

Well, even though the weather is not cooperating with my current frame of mind, summer’s end is absolutely the best time for tomatoes.  However, since I got sick with a nasty bug while in Scotland, soup seemed more appropriate for my situation than another salad.

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One of the things I love to do when I travel is go to a local bookstore and see what sort of cookbooks written by local chefs are available.  Note:  Scotland was no different.  Recipes for baked goods with lots of oats will be seen on Jeannine’s Cuisine in the future.

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When my husband and I went to Traverse City, Michigan, at the beginning of the summer I went on my usual cookbook scavenger hunt and found a winner.  It’s a beautiful little book called “Fork in the Road,” written by Okemos, Michigan chef, Eric Villegas.  The recipes make great use of the local produce, none are too time consuming and “restauranty,” but they all have a little twist to make them interesting.

tomatoes

This tomato soup is great made with seasonal summer tomatoes.  And don’t limit yourself to just the standard supermarket variety.  I imagine you could make this with any variety of heirloom tomato as well.  Just be careful when mixing colors so as not to end up with something weird.  It will still taste great, but the final color could be a little distasteful looking.  Sadly, I do not recommend this soup with anything but the ripest, freshest tomatoes, so you are pretty much limited to making it in the summertime.  Think of it this way – those tomatoes are what makes all this heat we’ve been withstanding worthwhile.

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Creamy Grilled Tomato Soup

4-6 Servings

Unlike traditional tomato soup, the color of this one turns out as a pastel version of whatever tomato you are using. Don’t begin to think that lack of a vibrant color means lack of tomato taste.  It’s smoky and delicious.

5 pounds of ripe Summer tomatoes, type your choice

Salt and Pepper, to taste

Tabasco or other hot sauce, to taste

2 cups heavy cream

Preheat your grill.

Place the tomatoes on the grill core side up and grill until they turn black, turning once.  Use tongs to remove the tomatoes from the grill, placing them and any charred bits you can peel off the grill in a large saucepan.

Use a spoon to break up the tomatoes as much as possible.  Season with a little salt, pepper, and hot sauce.  Continue to taste and season while preparing the soup.

Bring the tomatoes to a boil, reduce to a simmer and cook uncovered, stirring occasionally, until tomatoes are reduced to a thick puree, about 20 minutes, but adjust cooking time as needed. 

Puree the soup in batches in a blender.  Note: a Vitamix is great for this, but any blender will do.  Be very careful when blending hot liquids so as not to splatter the kitchen and yourself with molten tomatoes.  Fill the blender container no more than two thirds full at a time and take out the removable center of the lid and cover with a towel with your hand firmly on top.  The towel will keep the liquid in the blender, but allow the steam to escape. You can also use an immersion blender to puree the soup, but the texture won’t be as smooth.

Return the soup to the pan, add the cream and cook until warm, about 5 minutes.  Check seasoning one more time and serve.

Adapted from Fork in the Road, by Eric Villegas

Kitchen Basics – Vinaigrette Salad Dressing

Vinaigrette 1

It’s almost the end of January. How is everyone doing on those resolutions? I actually decided to do something different this year and just not make any. Bring on the cookies! Actually, I decided that rather than set specific goals, I would just try to live each day in as healthy a manner as possible. I know… all those diet gurus with their intentions and affirmations would totally disagree, and I’m sure writing down goals works for some, just not for me. And, you know, my definition of “healthy” differs from day-to-day depending on what is going on in my life. Lately it’s been a lot of intense, all-day snow shoveling resulting in ravenous hunger. In that case I think it’s okay for a treat or two. Other days, rather than tackling that plank workout, some restorative yoga may be a better choice.

One thing we don’t neglect, however, is our commitment to what we consider a healthy diet. For us that means pretty much no processed food, as much as possible prepared from scratch, and a LOT of vegetables. I’m here to tell you that’s not easy sometimes, especially after a long day at work. I spend a lot of time in the kitchen, and there are days that I just can’t face it. I cook extra so there is always something in the freezer, but sometimes even that is not enough. That’s when we say “oh well,” and pull out the Chinese take out menu or order wings or pizza. The tomatoes in the pizza sauce count as a vegetable, right?

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Actually, I’m okay with ordering out on occasion, especially if I’ve had my usual huge salad for lunch. One thing that is super easy to make and keep on hand and takes your salad to a whole new level is homemade salad dressing. I use bottled dressing too, but much prefer to make my own, when I remember to do so. I usually have a vinaigrette of some type in the fridge as well as a creamy mayonnaise and buttermilk based one.

I’ve decided to start doing a section on Jeannine’s Cuisine called Kitchen Basics. These will be recipes that everyone should have in their hip pocket. These are foods that are the building blocks of how I cook. Vinaigrette seemed like the ideal choice for the first one.

The proper ratio for a vinaigrette is three parts oil to one part acid. For one cup that means 3/4 cup of oil to 1/4 cup of vinegar, lemon juice, etc. I have seen countless salad dressing recipes that call for half oil and half acid. In some cases, when someone is trying to produce a low fat salad dressing, the ratio is even switched – pucker up! Just don’t go there. I almost always add a teaspoon of Dijon mustard for flavor and to help with emulsifying, and then I add herbs and other extra flavors. For this recipe I decided to go with strictly dried herbs. That might have something to do with the fact that my fresh herb garden is currently buried under about 3 feet of snow, but I also wanted to see how it would taste. I was pleasantly surprised, and I think you will be too.

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Vinaigrette Salad Dressing

1 to 1 1/2 Cups Dressing

The amount of dressing will depend on if you use dried or fresh herbs, or even a combination. I generally allow one teaspoon of dried herbs for a tablespoon of freshly chopped herbs. The red pepper flakes add a bit of a bite and some nice color to this dressing. Feel free to decrease the amount or leave them out.

3/4 cup olive oil

Juice from 1 lemon (approx. 2 tablespoons)

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

4 tablespoons chopped fresh parsley or 4 teaspoons dried

4 garlic cloves, minced

2 tablespoons chopped fresh basil or 2 teaspoons dried

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1/2 to 1 teaspoon red pepper flakes

1 teaspoon salt

freshly ground black pepper to taste

Combine all ingredients in a 1 1/2-2 cup mason jar and screw on the lid tightly. Shake the jar vigorously to blend the ingredients. If using dried herbs allow the dressing to sit for 15 minutes and shake again.

Note: You will have to shake the dressing to blend it each time you want to use it. Alternatively you can place the acids and the mustard in a bowl and whisk in the olive oil a bit at a time before adding the remaining ingredients. This will better emulsify the dressing and prevent it from separating as quickly; however, it does take more time.

Adapted from The Homemade Pantry:  101 Foods You Can Stop Buying and Start Making by Alana Chernila

 

Indian Shortbread Cookies

Saffron Cookies 1

Merry Christmas friends, family, and blog followers. It’s been a busy season. We have a new addition to our menagerie, a Jack Russell we named Ginger, so we’ve been pretty busy getting her adjusted to life with us.

Ginger

I cannot believe Christmas has come and gone. It seems like I just put the decorations up, and now it’s almost time to put them away again. I love this time of year; it just seems so magical to me — the lights, the carols, the cookies, the cookies… Speaking of which, let’s bake some. It’s never too late for more Christmas cookies. The season isn’t over yet, and January, with its resolutions and diets and good intentions, will be here soon enough.

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About a week ago I prepared a pretty substantial Indian meal — pakhoras, samosas, curry, basmati rice, eggplant, and the chutneys and pickles to go with it. I was cooking for guests and I wanted to prepare a dessert, but what would go with Indian food?

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I subscribe to “The Local Palate” magazine, a cooking periodical that covers the food scene in the South. Through the magazine’s website I discovered a chef named Maneet Chauhan, executive chef of Chauhan Ale & Masala House in Nashville, Tennessee, and a judge on Food Network’s “Chopped.” Hmm, I just might have to make a trip to Nashville someday.

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The magazine posted a link to a recipe for Indian Shortbread Cookies. They sounded amazing and different and they were. I served these with ice cream flavored with ginger and cardamom and it was a wonderful dessert that complemented the Indian meal beautifully.

Don’t think you have to serve these cookies with an Indian meal. They can easily stand alone or make a great addition to a platter or basket of a variety of cookies. They are also great with a cup of tea or Chai on a rainy afternoon. For some reason they disappear quite quickly — at least they did in our house — so you might want to make a double batch.

Saffron Cookies recipe

Indian Shortbread Cookies

Approximately 24

You can use clarified butter or even regular butter for this recipe but the results will not be the same. What really makes these cookies is the nutty ghee flavor. The dough for these cookies is very crumbly, but it will come together into small balls with a little work. It’s best to use your hands for this rather than a spoon or other tool. I rolled the dough into balls slightly smaller than a golf ball, about an inch and a half in diameter.

1 teaspoon milk

1/4 teaspoon saffron strands

1 cup semolina flour

1 cup all purpose flour

4 1/2 ounces (9 tablespoons) ghee or clarified butter

1 cup powdered sugar

1/2 teaspoon powdered cardamom

1/4 teaspoon powdered nutmeg (grated fresh if possible)

1 teaspoon yogurt

1/4 teaspoon baking soda

Preheat the oven to 300 degrees. Warm the milk, add the saffron to it to dissolve and set aside.

Place the semolina and AP flour in a bowl and whisk to sift. Cream the ghee and sugar using a mixer. You will know when it’s ready when it loses its graininess and becomes the consistency of smooth peanut butter. Add the cardamom and nutmeg to the mixer bowl and mix in, then add the yogurt and baking soda and mix again. Add the flour mixture to the ghee mixture a little at a time.

Remove the dough from the mixer bowl and knead by hand to combine. Roll the dough into balls and place them on a parchment or silicone-lined baking sheet. Bake for 35-40 minutes.

Adapted from The Local Palate

 

 

 

 

 

 

Arugula Salad with Persimmon and Stilton

Persimmon Salad 1

Can you believe Thanksgiving is here already? I shudder to think of how little time remains before Christmas. I tend to get so overwhelmed with stuff to do I end up not doing anything. Or, I jump from task to task and never finish anything. Not a great way to get things done. So, I’m trying the “three big rocks” method of time management…pick three things and don’t do anything else until you get those three things done. It sounds great on paper, doesn’t it?

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The problem is, although I can stay laser focused at work, at home I am easily distracted. And there are a lot of distractions – the dog, the cats, a stack of cooking magazines to go through, cook books to rearrange, a birthday present for my husband to buy…

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This is the time of year that I really want to take the time to enjoy. I want to sit in front of that fire and read a book, or get outside and enjoy the fall crispness in the air. Experiment with some ingredients I don’t always cook with.

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Persimmons are one of those beautiful fall fruits that I’m always telling myself I should play around with, but never seem to get around to. I’m not a fan of eating them by themselves, but when I saw this recipe I had to try it. I had a bag of Meyer lemons in the fridge and loved the idea of a side salad that was more than our usual Romaine lettuce and vinaigrette.

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For those of you still looking to add one more side dish to the Thanksgiving table, this salad is it. Healthy, but definitely not boring – slightly bitter greens are paired with sweet persimmons, zinged with some Meyer lemon, and finally given a note of decadence with some creamy Stilton cheese. The variety of flavors in this salad will go with any fall meal. And it’s incredibly easy and fast to make. That’s a win win for the busy holiday season.

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Arugula Salad with Persimmons and Stilton

Serves 4

If you can’t find Meyer lemons, regular lemons will work just fine. Meyer lemons are sweeter, so if you use regular lemons add an additional half a tablespoon or so of honey to the dressing. This salad is best served right after making it. But if you want to prepare it ahead, make the dressing separately and dress the salad right before serving.

3 tablespoons olive oil

1 Meyer lemon finely diced with peel

2 teaspoons Meyer lemon juice (from 1 Meyer lemon)

1 1/2 cups thinly sliced radicchio (1 large head or 2 small)

1/4 teaspoon salt

1/4 teaspoon ground pepper

2 quarts baby arugula

2 ripe Fuyu persimmons, top removed, halved and sliced into half-rounds

1/2 cup crumbled Stilton or other blue cheese (2 ounces)

Whisk the olive oil, diced lemon, honey, lemon juice, salt, and pepper in a large bowl you intend to serve the salad in.

Add the radicchio, arugula, and persimmons and toss with the dressing.

Divide the salad among four plates and top with the Stilton.

Adapted from Sunset Magazine, November 2013

 

 

 

 

 

 

Summer’s Final Days – Caponata

Caponata Bowl 1

I hope everyone has enjoyed this summer. We have been particularly busy this year but have still had time to enjoy all the wonderful produce that is at the markets this time of year. It will be gone before we know it.

Caponata Veg 1

We’ve been doing quite a bit of traveling, culminating in a 2-week trip to Washington and Montana. This is the one time of the year that I put work and the frantic pace of daily life in Virginia behind me. NO TRAFFIC – Ahhh! There is a reason they call Montana “Big Sky.”

Montana

My first experience with caponata was years ago, when a colleague who was living in Rome at the time asked if I would send some coffee to him from Bogota, Colombia, where I was living. I agreed if he would send me a box of Italian pantry items in return. He did not disappoint; what a haul! Years later, I’ve never forgotten it. One of the items in the box was a can of caponata. Even the Italian canned version was delicious and I resolved to make a fresh version at home.

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I’ve tried many versions of caponata over the years, but this one surpassed all the others. Maybe it’s the capers. My husband is always giving me a hard time about my extreme love of capers. Honestly, I could eat them on almost anything – well, maybe not ice cream…hmmm.

Caponata Bowl 2

Caponata is a sweet and sour cooked vegetable dish that originated in Sicily as a side for fish dishes. It was originally made with eggplant and celery, but today there are numerous versions that can contain everything from pine nuts to octopus.

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Caponata is a wonderful way to use up some of that extra summer produce from the garden or the farmers market. It can be used in a variety of ways – as a side with virtually any meat, or as part of an antipasto platter. I’ve even seen it whirred in a blender with olive oil and vinegar and made into salad dressing. However, my favorite way to enjoy it is for lunch as a topping on crusty bread with a nice schmear of fresh ricotta or goat cheese.

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Eggplant Caponata

6 Cups

Caponata can be prepared up to 3 days in advance. Serve warm or at room temperature. Feel free to substitute zucchini for the summer squash or even use one of each. Serve as a side dish, as a dip for pita crisps or crackers or on bread with ricotta or goat cheese.

1 eggplant, about 14 ounces, trimmed and sliced crosswise, 1/2 inch thick

4 tablespoons olive oil, divided

2 teaspoons salt, divided

2 yellow summer squash

5 white mushrooms, chopped

1/2 red onion, chopped

1 tablespoon minced garlic

2 tablespoons red wine

1 tablespoon balsamic vinegar

1 large tomato, cut into 1/4-inch dice

1/4 teaspoon red pepper flakes

1/8 teaspoon ground black pepper

3 ounces tomato sauce

1 roasted red pepper, chopped, or 1 4-ounce can chopped pimento

1 tablespoon drained capers

6 pitted Kalamata olives, chopped

2 tablespoons minced fresh basil

1 tablespoon minced fresh parsley

Preheat the oven to 450 degrees. Place the eggplant slices on an oiled sheet pan and brush with 2 tablespoons of the olive oil. Season with 1 teaspoon of the salt. Bake until tender, about 25 minutes. Cool slightly then chop and set aside.

Slice the summer squash lengthwise and scoop out the seeds. Chop into 1/2-inch dice and set aside.

Heat the remaining 2 tablespoons of olive oil in a large wide saucepan or dutch oven over medium high heat until the surface is shimmering and you can smell the oil, 1-2 minutes. Add the mushrooms, onions and chopped squash to the pan. Cook, stirring occasionally, until the vegetables begin to brown, 4-5 minutes. Stir in the garlic and cook 1 minute.

Stir in the red wine and vinegar. Add the tomato, red pepper flakes, black pepper, and remaining 1 teaspoon salt. Cook, stirring, until the tomato softens, 3-4 minutes.

Stir in the tomato sauce, roasted red pepper, capers, olives, basil, parsley, and the chopped eggplant. Reduce the heat to medium-low and cook until thickened, about 3 minutes.

Adapted from Pacific Northwest the Beautiful by Kathy Casey

A Summer Salad – Coleslaw with Pineapple and Jalapeño

Coleslaw !

Now that Memorial Day is a couple of weeks behind us, it’s “officially” summer, even if the solstice is still 2 weeks away. I know this because I just popped the first bright yellow cherry tomato off one of the tomato plants and ate it right there in the garden with the sun beating down. Mmmmm! I love taking a bowl of them to work to have with my lunch. Such a nice change from our usual green salad.

Eating that cherry tomato is actually how I discovered that I accidentally bought two cherry tomato plants rather than a cherry and a big tomato plant, as I had intended. Ooops! That’s okay. It was an excuse to go buy another tomato plant and a few corn plants as well. Now I have an even bigger “farm” than I did before and, more important, even more tomatoes this summer.

Coleslaw 2

So I go a little nuts with the summer veggies. My next-door neighbor saw me as I was carrying the box of plants to the garden and exclaimed…”more plants, Jeannine? Is that CORN? Big corn or little corn?” Truth be told, I didn’t know there was a difference. I guess I’ll find out. And I’m still laughing about the incredulous look on his face. Hmmm, I guess it’s like the cookbook thing. I may have a veggie problem.

This salad is ideal for the warm, humid days of summer. Other than a few items during the holidays, I don’t have a lot of go-to recipes that I make all the time. My husband often jokes about my “5-year rotation” on recipes. This salad is the exception. I first prepared it many years ago while living in Athens, Greece. I served it at a Memorial Day picnic I had at my house and it was a huge hit. Sour cream was totally unavailable in Athens, but Greek yogurt made a great substitute, and I’ve used it ever since.

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Coleslaw with Pineapple and Jalapeño

8 Servings

The jalapeño in this recipe does not make this salad fiery hot, rather it adds a nice spiciness. Feel free to adjust up if you like a little more heat, or even leave it out. The salad can be made 1 day ahead.

1 cup mayonnaise

1 cup Greek yogurt (or sour cream)

3 tablespoons Dijon mustard

3 tablespoons sugar

2 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup chopped pickled jalapeños

1/2 pound cabbage, cored and sliced (approx. 8 cups)

1/2 fresh pineapple, cored and trimmed and cut into 1/2-inch cubes (approx. 2 cups)

3 green onions, sliced

Whisk the mayonnaise, yogurt, mustard, sugar, lemon juice, salt and pepper in a large bowl. Stir in the chiles, then add the cabbage and pineapple and toss to combine. Cover and refrigerate for 1 hour.

Right before serving, stir in the green onions and adjust the seasoning if necessary.

Adapted from The El Paso Chile Company’s Texas Border Cookbook by Park and Norma Kerr 

Cheese Mustard Bread

Cheese Bread Blog 1

Happy Mothers Day! Some may wonder why I chose a bread recipe for a Mothers Day post when the food blogosphere is full of Mothers Day brunch ideas, many of which sound fabulous. Actually, my mother never has been the breakfast in bed type. However, I think she would really like this bread.

Remember Gourmet magazine? I still mourn the demise of that magazine. I guess it was about a year before they ceased publication that they started doing a Gourmet Cookbook Club. I bought every book they recommended, and what a selection it was. There was something for everyone, from Chinese food to breakfasts. This recipe was taken from one of the Gourmet Cookbook Club book recommendations.

Cheese Bread Blog 3

The Art & Soul of Baking is a beautiful book that was published by Sur la Table. They chose professional pastry chef and cooking instructor Cindy Mushet to write the book. It’s full of classic pastries like the ones I learned to make in culinary school, but there are some interesting twists as well. I will probably never take the time to actually cook all the recipes in one book, but I sort of keep a list of a few cookbooks in my head that I wouldn’t mind revisiting quite frequently. This is one of those books.

Cheese Bread Blog 2

I’ve always really enjoyed making bread. I love how the dough looks fluffy after the first rise and the feel of it in my hands. I love the idea of creating something that people in all cultures of the world have been making and eating for centuries. No matter how time marches on, there will always be bread.

This cheese bread has some great possibilities. A slice of it would be great along side a bowl of soup. I tried using it for a grilled cheese sandwich — off the charts. I’ve also had it toasted in a pastrami sandwich, but roast beef would be equally good. I’d always wanted to try making a cheese bread; and when I saw this recipe, I knew this one was it.

Cheese Bread Recipe Header

Cheese Mustard Bread

 1 Loaf

This recipe initially called for cheddar cheese, but don’t limit yourself to cheddar. You could vary the type of cheese with the type of mustard you use. I ended up using something called Catamount Hills Cheese, described as “an Italian-type cheese with notes of Swiss and Parmesan,” with Dijon mustard.

  • 1/4 cup warm water (110-115 degrees F.)
  • 1 teaspoon sugar
  • 1 tablespoon active dry yeast
  • 4 ounces of cheddar cheese
  • 3 cups (15 ounces) bread or unbleached all-purpose flour, plus a little more for kneading
  • 1 cup warm milk (110-115 degrees F.)
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons salt
  • 3 tablespoons Dijon mustard
  • 1 egg, lightly beaten

Place water, sugar, and yeast in a small bowl and whisk to blend. Set aside for 10 minutes or until the mixture becomes foamy. Meanwhile, grate the cheese into a separate bowl, using the large holes of a box grater, mix it with 1 tablespoon of the flour and set aside. Whisk the milk and melted butter in a medium bowl.

Place the remaining flour and salt in the bowl of a stand mixer with a dough hook installed. Mix for 1 minute on medium speed to blend. Add the yeast mixture, milk mixture, and Dijon mustard to the bowl and blend on medium speed for 5 minutes. Add the cheese and knead for 2-3 minutes longer. Cover the bowl with a damp cloth and allow to rest for 20 minutes. This allows the dough to fully hydrate before continuing to knead it. Turn the mixer speed to medium low and continue to knead the dough until it is firm, elastic, and smooth, 3-6 minutes.

Scrape the dough into a lightly oiled bowl and spread a little oil over the surface of the dough. Cover the dough and place in a draft-free location to rise until doubled in size, approximately 45-60 minutes.

Turn the dough out onto a lightly floured surface. Firmly press the air out of the dough, but do not knead it. Press the dough into a rectangle. Fold the dough into thirds. It should be the same size as the loaf pan. Lightly coat the loaf pan with butter or oil and place the dough in the pan, seam side down. Lightly oil the top of the loaf, cover with a damp towel and place in a draft free location until the dough has risen 1/2 to 1 inch above the pan, about 45-60 minutes.

Meanwhile, position an oven rack in the center of the oven and preheat it to 375 degrees. Brush the top of the loaf with the beaten egg. Bake for 40 minutes. The bread should be golden brown, and the internal temperature should be 200 degrees. Transfer to a rack to cool.

Adapted from The Art & Soul of Baking, by Cindy Mushet

Roasted “Bunny” Carrots with Honeyed Mustard

Carrots header

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.

Carrots 1

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.

Carrots 2

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.

Carrots Recipe Header 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

Buckwheat-Feta Burgers with Parsley Sauce

Buckwheat Header

 

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.

Buckwheat 1 cake

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.

Buckwheat Stack light

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.

Buckwheat Top down 1

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 stack dark

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

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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.

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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.

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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.

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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.  

Mac 2 Dish Side 

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.

Mac Full Casserole

Adapted from Bon Appetit, January 2013