Improved Creamy Cauliflower Soup

Here is one of my favorites.  A rich, creamy, luxurious soup with no cream.  I use potatoes and milk for thickening to keep it a bit more lean.   I make this and many versions just about weekly, and my mood dictates what if any new veggie will make it into the pot.  Sometimes I add broccoli and/or spinach for a nice combo (great way to sneak some veggies to your kids).  Garlic and white beans added to the cauliflower is a great starter to a Tapas meal.  Of course, a bit of cheddar cheese added to the soup makes a super yummy treat.  

When it comes to blending it up, I love a totally creamy soup, but you can leave a bit chunky if you so wish.

Now here are my thoughts when it comes to white pepper versus black pepper...Some swear by using the white pepper in a light-colored dish solely because if you use black pepper you will see the black flecks in the finished dish...(aesthetic reasons only).  Black pepper tends to be stronger in flavor than white, which is a bit sweeter.  I prefer the spiciness more in the black pepper and really don't care about the black flecks in my soup.  So there you have it.  

Pairing Suggestion:  A nice compliment would be a spicy berry-flavored Grenach , usually very soft on your palate. 

Creamy Cauliflower Soup 
Serves 4-6

Ingredients
3 tbsp unsalted butter
1 large onion, chopped 
2 garlic cloves, chopped
1 large potato, peeled and cubed
1 large head of cauliflower, separated into florets
4 cups of water or chicken broth 
1 cup of milk ( I used low fat)
1/3 cup of dry sherry
1 tsp kosher salt
1/2 tsp fresh ground black pepper (or white pepper)
1/8 tsp fresh ground nutmeg
1 tbsp chopped fresh parsley
Fresh toasted croutons to garnish (see recipe below)

Directions
In a large dutch oven/soup pot, melt butter over medium-high heat.  Stir in onions, garlic and cook until onions are translucent, about 5 minutes.  Stir in potatoes and cauliflower and cook 5 minutes more.  Pour in water or broth and bring to a boil.  Cover, reduce heat and simmer until vegetables are tender.  15-20 minutes.  Remove from heat.  

Puree in batches using a blender/food processor,  (or in pot if using an immersion blender.)  Return to low heat and stir in milk, salt and pepper, nutmeg and sherry.  Heat through and serve.  My favorite garnish for this soup is some freshly toasted croutons and a sprinkle of parsley.

Toasted Croutons
Ingredients
Day old white or French bread/baguette cut into 1 inch pieces (whatever you have on hand will do)
1/2 tsp fresh ground pepper
1/2 tsp kosher salt
1/2 tsp garlic powder or salt (omit kosher salt if using garlic salt)
1/2 cup of light olive oil

Directions
Preheat oven to 300 degrees.
Cut bread into 1 inch cubes.   Toss cubes in salt, pepper, garlic powder and olive oil.  Spread evenly in one layer on a cookie sheet. Toast gradually in oven until lightly brown on all sides.   About 10-15 minutes.

Enjoy!

Makes Me Happy

As I was reviewing some past photos in our archive, I stumbled across many of my hometown of Beverly, MA.  Which leads to my happy thoughts of the week.  Here are just a few that make me oh so happy.  

The joys of an apple cider doughnut from my favorite farm Russell Orchards in Ipswich, MA

An evening out in Boston is always loads of fun!

Remembering days of strolling through the Back Bay of Boston

The thought of a Hot Fudge Sundae at Richardson's in Middleton, MA

Just looking at these clams brings a huge smile to my face......The one and only Woodman's in Essex, MA

There you have them...my happy thoughts for the week.  You will always have a special place in my heart New England!

The Simple Popover

Offer me a popover...and you have a friend for life.  Big jumbo ones, small cute ones, flecked with herbs, laced with cheese, slathered with jam, any kind you can imagine, I assure you that if they are in front of me...they will be savored and devoured.  These are my absolute faves when it comes to rolls and breads.  I can say that I have made a few in my time...and this recipe is my definite go to for a simple quick compliment to any meal.  

My Favorite Popovers 
Makes 6 jumbo or 12 minis

Ingredients
1 1/2 cup all-purpose flour
1 1/2 cups whole milk
1 1/2 tsp course salt
3 eggs

Directions
Preheat oven to 425 degrees.  
Mix all ingredients together until combined.  The mixture will be lumpy.  Do not over mix.  

Pour mixture into popover pan filling each cup about 3/4 full.  

Place in oven for 20 minutes, then reduce heat to 350 degrees and bake for another 15 minutes.  
Do not open oven until cooking time is complete and your popovers have risen.  
Best served hot right out of the oven.

Enjoy!

Vanilla Scented Strawberry Brown Butter Bettys

Strawberries seem to be everywhere out here....with the farmers markets practically giving them away, it's not surprising that every week I find myself walking away with three or more pints of the oh-so-lush ruby fruit.  Then comes the thoughts of, "what other sweet treats can come of these beauties?"    
That's when I stumbled upon Deb's recipe at Smitten Kitchen of these little gems.  Of course they were a must try the instant that I saw them.  Even though they were perfect as is, I only slightly adapted them to suit my love of vanilla.  

Wine Pairing:  A superb pairing would be a Canadian Icewine.  YUM!  (look for a blog soon dedicated to this alluring sip) 

Vanilla Scented Strawberry Brown Butter Bettys
Adapted slightly from SmittenKitchen
Makes 6 Bettys

Ingredients
1 stick salted or unsalted butter
1 tsp granulated sugar
6 slices good quality white bread, crusts removed
1/4 cup light brown sugar
1/2 tsp lemon zest, finely grated
1 tsp vanilla powder (can use 1 tsp vanilla extract)
1/8 tsp salt (omit if using salted butter)
1/2 cup panko bread crumbs
2 cups strawberries, stemmed and sliced
vanilla ice cream or creme anglaise to serve

Directions
Preheat oven to 350 degrees with rack in middle.

In a small pot, melt butter over medium heat.  Once melted, reduce heat to medium-low.  The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.  Stir frequently, scraping up any bits from the bottom as you do.  Don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute.  Remove from heat. 

Lightly butter muffin cups with some of the brown butter, then sprinkle with granulated sugar.  Roll bread slices with a rolling pin to flatten.  Brush both sides with additional brown butter, then gently fit into muffin cups. 

Stir together brown sugar, zest, salt, vanilla powder and panko, then add strawberries and toss to coat.  Stir in remaining brown butter.  heap strawberry mixture into cups, pressing gently.

Cover pan with foil and bake 15 minutes.  Uncover and bake until strawberries are very tender, about 10 minutes more.  Let stand 5 minutes before removing from pan.  Serve warm or at room temp. 

I served with a dollop of vanilla bean ice cream. 

Enjoy!

What is making Kendra Happy this week?

What makes Kendra happy this week?
Following Jess at Epheriell Designs (which by the way is a great site) this will be a new weekly post to my site.

Putting together a savory panini filled with fruit

Enjoying a great glass of wine 

Watching my family have a jolly in the sea

Enjoying some fabulous Farmers market treats

The beautiful shores of Corona Del Mar

Do a post like this one and leave a comment with a link and make sure to link it at the Epheriell Design blog.

Balsamic and Black Pepper Strawberries with Warmed Toasted Mozzarella Flatbread

Here is a great play on contrasts, with some delicate soft mozzarella and a piece of toasted warm flatbread, all smothered in some strawberries which have been macerated in a lusty sweet balsamic reduction.  It is such a great combo with those super-sweet strawberries enhancing the savory mozzarella and flatbread.  Oh my Yumminess is all I can say.  I will add that this is a heavenly match to wine.

This is a super way to impress your guests for a summer alfresco lunch or dinner or a teaser starter.  The flatbreads can be toasted in your oven, or even out on your grill if you are cooking the rest of your meal outdoors.  

Wine Pairing: A dry Rose' will compliment every flavor note in this dish.  

Balsamic and Black Pepper Strawberries with Warm Toasted Mozzarella Flatbread
An Andrea Immer recipe
Serves 6 as a first course or light main course

Ingredients
1 pint fresh strawberries, stemmed and thinly sliced
2 tbsp aged balsamic vinegar or Balsamic Vinegar Reduction* (see recipe below)
Course, freshly ground black pepper for grinding over the flatbreads
Six 6-inch flatbread rounds (whole wheat or white)
Extra-virgin olive oil, for brushing
Coarse sea salt to taste
5 small balls of fresh mozzarella cheese (about 2-inch in diameter)
5 fresh basil leaves

Directions
Preheat the oven to 400 degrees, or preheat your grill to medium.  Combine the strawberries, vinegar, and pepper in a medium mixing bowl (non-reactive) and let stand at room temp for at least 5 and up to 30 minutes.

Brush the flatbreads lightly on both sides with olive oil, and sprinkle with salt.  Place on a baking sheet and heat in oven for 2 minutes to soften; or, place flatbreads directly on the heated grill for 2 minutes to soften and toast slightly.  Remove, cut in quarters, and return to the baking sheet.  

Slice the mozzarella into 1/2 inch thick slices.  Layer 3-4 mozzarella slices on the toasted flatbread quarters, and return to oven until the cheese is puffy, about 2 minutes; or, place flatbread quarters directly on the grill and close the lid until the cheese is puffy, about 2 minutes.  The cheese may get a few toasty-brown spots, but watch carefully to prevent over-browning.

Meanwhile, finely chop the basil leaves and stir gently into the strawberries.

When the flatbread quarters come out of the oven or off the grill, spoon the strawberry mixture over the cheese and serve immediately. 

Enjoy!

*Balsamic Vinegar Reduction
Makes 1/2 cup

1 cup balsamic vinegar (not aged)

Place the vinegar in a small saucepan and bring to a boil.  Lower the heat to medium and simmer until the vinegar is reduced by half.  Pour into a nonreactive container and let cool completely.  
This reduction will keep for up to a month, covered in the refrigerator.

Grilled Chicken BLT's

As summer approaches, it's only natural that we crave a light summer meal which would satisfy our hunger as well as our taste buds.  Barefoot Contessa's Chicken BLT looked superb with homemade thousand island dressing.  I made a few changes to my BLT.  Instead of white bread, I used lightly toasted fresh baked garlic bread where the garlic was finely chopped and backed right in. (YUM)!  I switched arugula for the green lettuce leaves and I grilled up some boneless, skinless chicken breasts instead of using a rotisserie chicken.  To top that off, I added some sliced avocados.  

This was delicious!  

Wine Pairing:  You could go white or red here with a light refreshing Sauvignon Blanc or Pinot Noir.

Grilled Chicken BLT's
adapted from Barefoot Contessa's CBLT's
Makes 4 sandwiches

Ingredients
12 slices smoked bacon
1/2 cup good mayonnaise (I agree with Ina here, that Hellman's is the best)
1/2 cup ketchup
8 slices of good white bakery bread, cut 1/2-inch thick, lightly toasted
a handful of baby arugula, washed and spun very dry
2 large ripe tomatoes, thickly sliced
2 ripe avocados, pitted and sliced
kosher salt and freshly ground black pepper
4 thin chicken breasts, grilled (or rotisserie chicken)

Directions
Preheat the oven to 400 degrees.  Place a baking rack on a sheet pan and arrange the bacon on the rack in a single layer.  Bake for 15 to 25 minutes, until the bacon is browned and crisp.  Drain on paper towels and set aside.

Combine the mayonnaise and ketchup in a small bowl and spread each slice of bread with about 1 tbsp of the mixture.  Cover that with arugula leaves.  Place 3 slices of bacon on top of the leaves and then add a layer of tomato slices on top of the bacon. Place the avocado slices on top of tomatoes, then place your chicken breast over that. Sprinkle liberally with salt and pepper.  Spread each of the remaining 4 slices of bread with 1 tbsp of the mayonnaise/ketchup mixture and place, dressing side down, on the sandwiches.  Cut in half and serve.  

This is also fabulous without the mayo/ketchup (thousand island dressing) mixture and simply using the standard mayonnaise that most BLT's call for.  

Enjoy!

Easy Roasted Beets

Here's a quick farmers market treat that is very easy to prepare and another healthy side dish to add to your repertoire.  I love how roasting this (and any) root vegetable brings out an incredible depth of sweetness that makes eating your veggies a yummy treat.  Especially for all the children in your life.  
We enjoyed these with Blue Ribbon's Northern Fried Chicken.

Easy Roasted Beets

Ingredients
3 medium fresh beets
1 tbsp olive oil

Directions
Heat oven to 375 degrees and place rack in middle of oven.  Rinse the beets and trim off any leafy tops.  Wrap in aluminum foil and place in the oven.  Roast until tender and easily pierced with a knife, about 1 hour.  Remove from the oven and let cool.
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
Slice the beets and drizzle with olive oil, and season with salt and freshly ground black pepper.

Enjoy!

Blue Ribbon's Northern Fried Chicken

Chicken is one of the most popular meats in the world and you could find a fried chicken recipe in just about every culture.  There is always a new and updated way to fry up chicken and the combinations are endless in how you want to fry your chicken with so many different batters, coatings, herbs and spices.  Some swear by soaking the chicken overnight in buttermilk.  Others give their chicken a soak in brine or a dunk in beer batter, and a light coating in seasoned flour, or a roll in breadcrumbs, saltines or even crushed cereal.  The only way to discover your favorite method is to experiment with different seasonings and techniques until you find your favorite. 

Now, I'm sure that most of you would agree that a perfect piece of fried chicken should be crisp, greaseless and perfectly seasoned, with a dark brown crust and tender, juicy meat.  This recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook", promised all that and I had to give it a try .  It's not everyday that you see a recipe for "Northern" fried chicken.  The matzoh meal is the surprise ingredient which added a great layer of crispness.  

Yes...the South may have the reputation for some of the country's best fried chicken, but this Northern version is definitely worth a try!

Wine Pairing:  We enjoyed with a 2006 Malbec (Barking Sheep)..this nice fruity wine complimented the crisp chicken very well.

Northern Fried Chicken
(Adapted from Blue Ribbon Cookbook)
Serves 4

Ingredients

6 cups of soy oil
1 whole (3-pound) chicken, cut into 8 pieces
4 large egg whites, whisked
1/2 cup matzoh meal
1/2 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp old bay seasoning
1/4 tsp onion powder
1/2 tsp lemon pepper
1/4 tsp garlic salt
1/4 cup plus 2 tbsp salt
1 tsp finely ground white pepper

Directions

Fill a large pot with oil.  Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer.

Rinse chicken pieces and pat dry with paper towels.  Place egg whites in a large shallow dish.  In another shallow bowl, combine matzoh meal, flour, baking powder and next four seasonings.  Dip each chicken piece into the egg white mixture to coat; let excess drip back into dish.  Then, coat each piece of chicken with matzoh mixture to coat; tap of excess.

Working in batches if necessary, fry chicken until dark golden, about 10 minutes for breast meat and 13 minutes for leg and thigh meat.  Transfer to a paper towel-lined plate to drain.  Mix together salt and pepper and sprinkle over chicken.  If desired, sprinkle your favorite hot sauce and honey over chicken and serve immediately.  

**Bruce and Eric Bromberg's Blue Ribbon restaurant is located in Manhattan at 97 Sullivan St.  www.blueribbonrestaurants.com

Enjoy!

Capellini With Swiss Chard and Shitake Mushrooms

One of our favorite leafy greens is the swiss chard, which is most often overlooked, but known for it's great source of vitamins and minerals and all around goodness.  My favorite is rainbow chard, with vibrant Christmas red and sunny yellow stems.   Swiss chard is very similar to spinach and beet greens, but has a stronger and more pronounced flavor.  
If you're looking for a quick and healthy week night  meal...give this one a try!

Wine Pairing:  A Pinot Grigio or an unoaked Chardonnay would marry well here.

Capellini with Swiss Chard and Shitake Mushrooms
Serves 4

Ingredients
8 ounces capellini (half a package), cooked and drained 
1/4 cup pasta cooking water reserved
2 tbsp olive oil
1 large shallot, chopped
2 garlic cloves, thinly sliced
2 bunches of red swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/2 tsp red pepper flakes
1/2 lb shitake mushrooms, cleaned, stems removed and sliced
1/2 cup white wine or chicken stock
1/2 tsp grated nutmeg
6 basil leaves, thinly sliced
1/4 cup grated parmesan cheese
salt and pepper to taste

Directions
Heat oil in a big heavy skillet over medium heat.  Add the shallots, garlic, red pepper flakes, mushrooms and chard stems.  Saute all till tender, about 5 minutes.  Add the chard leaves, and white wine or chicken stock along with the nutmeg.  Reduce heat, cover and cook for about 3 minutes.  Stir together and cover for another 3 minutes to ensure all leaves are completely wilted and most of the liquid has cooked away.  Toss with the cooked capellini, and reserved pasta water.  Sprinkle with the parmesan cheese, basil leaves and salt and pepper to taste right before serving.

Enjoy!

The Sweetest Radishes

When I think of radishes....I think spring and salad bars.  There's nothing like that crunchy peppery bite on crusty bread with some good butter and flaked sea salt.  I also like them dipped in some creamy hummus.  Yum!  It's not often you see them in cooked dishes, but this one is a must try.

If you ever wondered where these little gems came from, this will enlighten you...Radishes are a member of the cabbage family, related to mustard, with the name radish coming from the Latin word radix, or root, representing the part that is eaten. Radishes date back to approximately 500 B.C.E. in China and 1000 C.E. in Japan, with remains of radishes discovered in excavations of ancient Egypt dating back to nearly 3000 B.C.E There are three basic kinds of radishes: red globe, the prototypical red radish; Easter egg, which grow in aesthetically pleasing red, magenta and white bunches; and daikon, long white radishes with a Japanese name.

Those of you who are familiar with this salad bar staple, will be surprised to find how a quick braise with some butter and sugar can transform these little red gems to a side dish that you can't get enough of.  I think that this quick and easy sweet treat will become a family favorite in your house as it is in mine.  

Note:  They are also really good roasted, but I'll save that for another blog.  

The Sweetest Radishes
2-4 servings ( these are so good you may want to double the recipe)

Ingredients

2 bunches radishes, about 1 pound, trimmed of tops and root, small ones left whole, medium ones cut in half, large ones cut into quarters
1 1/2 cups water
2 tbsp butter, diced
2 tbsp sugar
1 tbsp balsamic vinegar
1/8 tsp salt and pepper each

Directions

Place radishes in a skillet with water, butter, sugar, vinegar and salt and pepper.  Cover the pan and bring to a boil.  Uncover the pan and reduce heat to medium.  Cook the radishes for about 10 to 12 minutes or until the water has cooked away and you are left with rosy tender radishes swimming in a sweet light syrup waiting to be indulged.   
Enjoy!

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Brie, Apple, Proscuitto and Arugula Panini

I've missed you, but now I'm back!  Sorry for my lack of posts over the last few months.  We have relocated from New Jersey to California.  After a lot of house-hunting and many boxes to unpack, we've finally found a lovely place to call home. 

California seems to be a mecca of farmers markets galore and with that, many inspirations to bring to my kitchen .  I am excited and looking forward to sharing some great recipes with you in the weeks ahead.  

Wouldn't you agree that any sandwich grilled in a panini press, makes any sandwich even better?
The possibilities are endless as far as fillings for your panini, but this is what I had on hand.  

Wine Pairing:  A white sparkling wine would be great here.

Brie, Apple, Proscuitto and Arugula Panini
Makes 4 sandwiches

Ingredients
1 large ciabatta loaf
3 apples thinly sliced
16 thick slices of soft brie
8 thin slices of proscuitto
1/2 lb fresh arugula leaves
olive oil

Directions
Slice the ciabatta loaf in half horizontaly then in quarters.  Fill with brie slices, apple slices, proscuitto and arugula.  Brush olive oil over the top and bottom of each sandwich.  Grill in a panini press for about 5 minutes, or until the cheese is melted and the tops and bottoms are crisped with grill marks.  Serve hot and enjoy!

Sweet and Spicy Mango Salsa

Originating in Mexico, salsa simply means "sauce" and in Mexican terms firey and tomatoey with plenty of fresh chilies, onion, cilantro, garlic and salt. Always a blend of chopped, diced or grated fruit and veggies, along with fresh herbs and spices.
One of my favorite condiments for a lean protein is a sweet and spicy salsa. I pair this with fish, chicken and pork, as well as simply serving with tortilla chips.
You will find that this light and refreshing salsa, will be a nice compliment to many of your dishes.

Sweet and Spicy Mango Salsa

Ingredients
1 mango, peeled, pitted and cut into 1/4-inch pieces (about 2 cups)
1 small red onion, chopped (a sweet onion could be used here)
1 small tomato, chopped
1/2 cup packed, fresh cilantro leaves, chopped
1 jalapeno chili, minced (ribs and seeds removed for less heat, if desired)
Zest and juice of 1 lime
Course sea salt, to taste

Directions
In a medium bowl, combine mango, tomato, onion, cilantro, chili and zest and juice of lime. Season with salt to taste.
Can be stored in an airtight container for 2 days.

Enjoy!

Julia Child's Boeuf Bourguignon

After watching Julie and Julia, I couldn't wait to try this masterpiece. A classic, adapted from "Mastering the Art of French Cooking." Julia has taken a simple beef stew and turned it into a bowl of rich decadence.

Now, a dish like this doesn't come without a little work on your part, but the reward you get at the end of the day, is truly worth all the effort. You will need a day of tinkering in your kitchen, which we could all use a little bit more of in this crazy circus of life. It is about 1 hour of prep and 5 hours of cooking time.

All you need to complete this rich bowl of warmth, is some mashed potatoes or some creamy polenta. I promise you will sit down and be very thankful upon your first bite!

Wine Pairing: A full bodied Burgundy would be ideal.

Julia's Boeuf Bourguignon

Serves 6

Ingredients

For the Stew

6 ounces bacon, solid chunk (you can get at butcher)

1 tbsp olive oil

3 lbs lean stewing beef, cut into 2-inch cubes (I used beef tenderloin)

1 carrot peeled and sliced

1 onion, peeled and sliced

1 tsp kosher salt

1/4 tsp freshly ground pepper

2 tbsp flour

3 cups of a full bodied red wine (Burgundy, Chianti or Bordeaux)

2-3 cups beef stock

1 tbsp tomato paste

2 garlic cloves, mashed (you can add more if you wish)

1 sprig of thyme (1/2 tsp dried thyme)

1 fresh bay leaf

For the Braised Onions

18-24 white pearl onions, peeled

1 1/2 tbsp unsalted butter

1 1/2 tbsp olive oil

1/2 cup beef stock

salt and freshly ground pepper

1 fresh bay leaf

1 sprig thyme

2 sprigs parsley

For the Sauteed Mushrooms

1 lb mushroom, quartered (I used cremini)

2 tbsp unsalted butter

1 tbsp olive oil

Directions

1. Prepare the bacon by cutting off the rind and setting aside. Then cut the bacon into lardons about 1/4 inch thick and 1 1/2 inches long. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water. Drain and dry the lardons and rind and reserve.

2. Pre-heat the oven to 450 degrees.

3. Put a tbsp of olive in a large dutch oven and warm over moderate heat. Saute the lardons for 2-3 minutes to brown lightly. Remove to a side dish with a slotted spoon, and set aside.

4. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides. Once browned, remove to the side plate with the bacon.

5. In the same oil, saute the onion and carrot until softened. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. Set the uncovered casserole or dutch oven in the oven for four minutes. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.

6. Lower the heat to 325 degrees and remove the casserole from the oven. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs and the bacon rind. Bring to a simmer on the top of the stove. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours. The meat is done when a fork pierces it easily.

7. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.

8. For the onions, if using frozen pearl onions, make sure they are defrosted and drained. Heat the butter and oil in a large skillet and add the onion to the skillet. Saute over medium heat for about ten minutes, rolling the onion about so they brown as evenly as possible, without breaking apart. Pour in the stock and season to taste with s and p. Add the herbs and cover. Simmer over low heat for about 40 -50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. Remove the herbs and set the onions aside.

9. For the mushrooms, heat the butter and oil over high heat in a large skillet. As soon as the foam begins to subside, add the mushrooms and toss and shake the pan for about 5 minutes. As soon as they have browned nicely, remove from heat and set aside.

10. Now...onto the finish line!!!

11. When the meat is tender (very tender), remove the casserole from the oven and empty into contents into a sieve set over a saucepan.

12. Wash out the casserole and return the beef and bacon to the casserole (discarding the bits of carrot and onion and herbs which remain in the sieve).

13. Distribute the mushrooms and pearl onions over the meat.

14. Skim the fat off the sauce and simmer it for a minute or two, skimming off an additional fat which rises to the surface. You should be left with about 2 1/2 cups of sauce thick enough to cat a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it down to reduce to the right consistency.

15. Taste for seasoning.

16. Pour the sauce over the meat and veggies.

Serve with potatoes, noodles or polenta, garnished with fresh parsley.

Enjoy...as I know you will!

Chocolate Nutella Fudge

Ok...in an attempt to empty out my pantry as we prepare for a probable move within the next month....here is a little sweet treat made with some very simple ingredients screaming to be used up. I was able to share with all the folks that walked through our home on open house day!
Enjoy!

Chocolate Nutella Fudge

Ingredients
Butter or butter cooking spray, for greasing the pan
1 14 oz. can sweetened condensed milk
1 tsp good quality pure vanilla extract
3/4 pound (about 1 1/2 cups) bittersweet chocolate chips (60-70% cacao)
3 tbsp unsalted butter, cut into 1/2 inch pieces, at room temp.

Directions
Butter or spray the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7 inches wide, allowing the excess to overhang the sides. set aside.
In a medium glass or stainless steel bowl, combine the condensed milk and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth. Refrigerate for at least 2 hours until firm.
Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Enjoy!

Chicken Lemongrass Dumplings

Dumplings....a classic in Asian cuisine...fun and delicious, and the varieties are endless.

With my recent lemongrass kick, I thought, why not add to some ground chicken and fry up the little packages.

The combination of the ground chicken with the citrus overtones of the lemongrass and other asian flavors make for an intoxicating treat.

Wine Pairing: a white sancerre or an american semillon would be a nice match to the lemongrass.

Chicken Lemongrass Dumplings

Ingredients

1/2 lb. ground chicken

1/2 can water chestnuts, finely chopped

1/4 lb shitake mushrooms, finely chopped

3 scallions, finely chopped

1/2 stalk of lemongrass, very finely chopped

2 garlic cloves, minced

2 tsp freshly grated ginger

1 tsp sesame oil

1 egg yolk

1 package of wonton wrappers

Directions

Mix all ingredients together except for the wonton wrappers. Lay out several wonton wrappers at a time for easier assembly. Drop a small amount of chicken mixture onto the middle of each wrapper. Dip your finger into some cold water, and run your finger along the edges of the wrapper. You can either fold over into a triangle, or you can crimp the edges together into a purse shape. Press firmly to ensure you have a good seal, so that the filling does not leak out when cooking.

Once your dumplings are assembled, you can fry in a bit of peanut or canola oil until golden brown, or for a soup, you can add the dumplings into some boiling chicken broth already enhanced with some scallions, ginger and garlic.

Enjoy!

Avocado On Rustic Toast with Shaved Parmesan

This is my idea of a healthy, quick and very satisfying lunch.

The many health benefits of the Haas Avocado, makes for a good reason to enjoy this little green gem.

One fifth of a medium avocado has 50 calories and contributes nearly 20 vitamins and minerals, making it a good nutrient source. According to many nutritionists, using avocado as a sandwich spread in place of other popular spreads may help reduce dietary intake of calories, fat, saturated fat, sodium and cholesterol. For example, 2 tablespoons of mayo has 109 calories, 2 tablespoons of butter has 204 calories, where as 2 tablespoons or 2-3 thin slices of avocado has only 50 calories. You gotta love that as much as I do!

Now that I'm convinced that I sold you on the health benefits of the avocado, you must try this easy and very tasty sandwich. The creaminess of the avocado with the salty parmesan cheese on a toasted rustic bread is sure to be a taste sensation! I promise!

Avocado On Rustic Toast with Shaved Parmesan

Ingredients

1 ripe Haas Avocado cut in half, pit removed

1 piece of rustic bread, toasted

Shaved parmesan reggiano cheese

a light sprinkle of large flaked sea salt

Spread some of your very ripe avocado onto your toasted bread. Add a few shaved pieces of a good parmesan reggiano cheese, and just a light sprinkle of some large flaked sea salt.

Enjoy!

My Favorite Baby Back Ribs

If you are looking for a baby back rib recipe, that practically falls off the bone at a mere glance...you have come to the right place. A long rest in a low oven ensures you have a mighty juicy and tender result. Plus...wouldn't you agree that waiting for your food, makes it taste that much better!

According to my husband, the world would end if this was not made in our house on a regular basis, and because of this...I have tried and tested many ways with these baby backs...to find that this is by far our favorite recipe. I have been looking forward to sharing these with you, as we enjoy them quite frequently.

Wine Pairing: Petite Sirah always goes well with grilled or barbequed foods. Even though this dish is baked, you will find it to be a very nice match.

Spicy Soy Baby Back Ribs

Serves 6

Ingredients

2 slabs of baby back ribs (you could use spare ribs as well)

3 tbsp ground coriander

3 tbsp lemon pepper

1 tbsp garlic powder

1 tbsp mustard powder

1 tbsp kosher salt

1 tsp granulated sugar

1 tsp dried thyme

1 tsp dried oregano

1 cup of soy sauce

Directions

In a medium bowl, combine all spices together. Rub both sides of the rib slabs with the seasoning mix, and place on a baking sheet. Let stand for at least 20 minutes at room temperature.

Preheat your oven to 450 degrees. Sprinkle the soy sauce all over the ribs and put into the hot oven and cook for 15 minutes. Drop the oven temp. to 300 degrees and cook for 1 hour and 45 minutes, flipping ribs over halfway through cooking.

Voila!
Serve immediately and enjoy!

Individual Salmon-Fennel Potpie

I have been dying to make this recipe ever since I saw it on the Fine Living Network. I love Salmon and I love fennel....how can this not be good? It's easy, pretty quick, and with the use of frozen puff pastry sheets as the topping, you can have a warm, comforting and elegant dish to share with your family and friends in no time. This would also be good with a firm white fish like haddock or cod.

Wine Pairing: I paired with a Pinot Noir which was a fabulous marriage.

Individual Salmon-Fennel Potpie

Adapted from Pairings with Andrea

Yield: 4 servings

Ingredients

1 1/2 cups low-sodium chicken broth (can use veggie broth for vegetarian version)

1 1/2 cups fresh fennel chopped

1 tbsp fennel fronds, chopped, with a few fennel stalks reserved

1 sheet frozen puff pastry, thawed

1 tbsp unsalted butter, divided

1 small shallot, minced

1/4 cup dry white wine

2 tsp finely chopped tarragon

1 1/2 lb. skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces

1 cup milk

1/4 cup cornstarch

kosher salt and freshly ground pepper

Directions

Preheat oven to 400 degrees. Bring broth to a boil over heat with reserved fennel stalks and fronds and simmer until reduced by half. On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8 inch thickness. Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one inch overhang. Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.

In a heavy skillet, melt butter on medium high and add chopped fennel fronds, reserved chopped fennel stalks and shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes. Add herbs if using and salmon pieces, stir to combine. Mix cornstarch and milk together until cornstarch is dissolved. Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into a gravy. Continue cooking, stirring constantly, an additional two minutes to cook starch. Season with salt and pepper to taste. Stir one and a half cups of gravy into salmon-fennel mixture.

Assembly:

1. Butter four individual two-cup ramekins.

2. Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin.

3. Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.

4. Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.

Enjoy!