Tasty Tuesday: Shrimp with Toasted Garlic

I'm always looking for easy recipes with a "wow" factor and this one is a winner. I first saw it on a Tyler Florence "Ultimate Tapas" show and have served it twice over the past two weeks to plate-lickin', thumbs up reviews. I changed the proportions slightly since I buy 1 lb. bags of frozen shrimp - after all, that's what is on sale! These make a great first course or appetizer. I calculated 4 crostini per person and this served 4 people generously.

1 lb extra large shrimp (31 - 40)
10 cloves garlic
3/4 c olive oil
1/2 c chopped parsley
juice of 1/2 lemon
salt and pepper
baguette for crostini

Thaw shrimp if frozen and peel. Slice in half lengthwise and remove the little black thread (aka intestine - but who needs to know that!) This can be done hours in advance and the shrimp refrigerated.

Thinly slice the garlic. It seems like a lot but it cooks down to a very mellow flavor.

Add oil to a frying pan and warm over medium heat. Add garlic and cook for 10 - 15 minutes, allowing the garlic to gradually cook and turn a mellow brown. This is a slow process; you do not want to burn the garlic.

Add shrimp to the toasted garlic and season with salt and pepper. The shrimp will cook quickly. Lift shrimp and garlic from the pan to your serving dish, toss with lemon juice and the chopped parsley.

While the shrimp cooks, toast baguette slices under the broiler. (You could simplify this further by skipping the toasting altogether)

Serve shrimp along side the crostini and enjoy!

For more great recipes check out the home of Tasty Tuesday.

Easy Cannoli

One of the desserts (along with birthday cake and fresh fruit) we had this past Easter was this cannoli. It's super easy to make, the hardest part being where to find the cannoli shells. After checking out local Italian bakeries, I actually found them at our local supermarket in the bulk food section. I used the small size for this recipe.

I adapted this recipe from Michael Chiarello's recipe for Chocolate Cannoli. The recipe originally called for pistachios but since they have been pulled from the shelves due to a salmonella scare, I substituted almonds.

1 c slivered almonds
1 c heavy cream
2 T sugar
1 c semi-sweet chocolate bits
1 c whole milk ricotta
16 cannoli shells

Preheat oven to 350 degrees F.

Toast the almonds for approx 10 minutes or until lightly browned. Remove from oven, cool and chop.

Whip the cream with the sugar until soft peaks form. Add 1/3 of the chopped nuts, 1/3 of the chocolate and then fold the cream mixture into the ricotta.

Spoon the filling into a pastry bag fitted with a fat round tip that is approximately the size of the cannoli or use a zip lock bag and cut off one corner to the size of the opening of the cannoli shell. Fill the cannoli from each end.

Combine the remaining nuts and chocolate on a plate and dip each end of the cannoli into the mixture.

The recipe suggests that the cannoli should be filled no more than 1 hour before serving but I found that it will keep nicely for hours. It still looked presentable the next morning and the leftovers make a sweet breakfast, I'm just saying for those of you who like something sweet in the morning!

My currently favorite way to cook chicken!

 

 
Last night we had some family over for dinner and I prepared one of our Fall favorites, Coq au Vin. This is comfort food at its best and you can make part of it in advance so it's great for entertaining. It's traditionally made with red wine but I actually prefer a lighter version made with white and red wine. I promise that you'll love it!
 
2 T olive oil
4 oz bacon, diced
1 (3-4 lb) chicken, cut in 8ths. Lucky us, our son the Flockmster gave us one of his free range chickens...sooooo tasty.
1/2 lb carrots, cut diagonally in 1" pieces
1 yellow onion, diced
1 T chopped garlic
1/4 c cognac or brandy (optional - I didn't have any so skipped it)
1 1/2 c white wine + 1/2 c red wine (or just use what you have)
1 can chicken broth or homemade stock if you have it
10 fresh thyme sprigs
2 T unsalted butter
1 1/2 T flour
1/2 lb frozen small whole onions
1/2 lb cremini mushrooms thickly sliced
salt and pepper
 
Heat the olive oil in a large frying pan or dutch oven. Add bacon and cook over medium heat for 8 - 10 minutes, until lightly browned. Remove bacon and set aside.
 
Dry chicken well and season with salt and pepper. In the same pan as you cooked the bacon, brown the chicken, turning to brown evenly. This step is just to brown the chicken so don't be concerned about cooking it through. Remove browned chicken and set aside with the bacon.
 
Add the carrots, onions, 2T salt and 1t pepper to the pan and cook over medium heat for 10 - 12 minutes until the onions are lightly caramelized. Add the garlic and cook for 1 more minute. Add the wine, chicken stock and thyme. If you are using a dutch oven you can add the bacon and chicken to the pot. If, like me, you gave away your dutch oven because it was just too heavy to manage, place the chicken and bacon in a roasting pan and pour the vegetable mixture over it. Either way, cover the pot/pan with a tight fitting lid or foil and cook at 300 degrees for around 30 minutes, until the chicken is just cooked through (not pink). Remove from the oven and place on top of the stove. Remove the chicken pieces, set aside and cover with foil.
 
Mash 1 T of butter and the flour together and stir into the stew. Add the frozen onions and return the chicken to the pan. In a saute pan, melt the remaining 1T butter and cook the mushrooms over medium-low heat for 5 - 10 minutes until browned. Add to the stew along with the chicken and bring the entire mixture to a simmer and cook for another 10 minutes.
 
Serve over these mashed potatoes:
 
3 1/2 lbs russet potatoes, peeled and cubed
1 8oz package cream cheese
1/2 c sour cream
1/4 c milk
1/2 c chopped chives or green onions
 
Butter a 6 - 8 cup casserole dish. Cook potatoes in boiling, salted water until tender, about 12 minutes. Drain and return to the pot. Add cream cheese and mash well. Mix in sour cream and milk and continue mashing then add the chives or onions. Spoon into prepared dish. This can be made ahead of time, even refrigerated over night. Let it sit at room temperature for an hour or so then reheat uncovered in a 375 degree oven for about 30 minutes. If your oven is already full, just reheat in the microwave for about 4 minutes, stir and then 4 more minutes.
 
I put a BIG mound of the potatoes on a plate then spoon the coq au vin over the top. Mmmmm, mmmmm, mmmmm. The Coq au Vin is based on a recipe by Ina Garten and Brigette Lyons gets credit for the potatoes.
 
There's even a little left over for lunch :)
 

Fall Risotto

 
One of the best things about autumn is the return to cooking comfort food. Risotto is one of my favorite things to make because it adapts so well to so many different flavorings. You can take a basic risotto and add just about anything you have on hand.
 
And...news flash...it is not hard to make risotto! You do have to stir it but you don't have to stand over it continually; you just need to keep an eye on it. I have often prepared the risotto ahead of time to the point where you would add the liquid, returning later to finish the cooking.
 
I made this risotto for last week's playdate with Tai because sweet potatoes are one of his favorite foods :) And because the grownups like it too! It's my version of a Williams Sonoma recipe.
 

 
SWEET POTATO AND BACON RISOTTO
 
2 med-large sweet potatoes
4 1/2 T olive oil
salt and pepper
4 1/2 c chicken stock
4 1/2 c water
3 slices bacon, diced
1 yellow onion, finely chopped
1 1/2 t chopped fresh thyme or 1 t dried
1 1/2 t chopped fresh sage or 1 t dried
1 1/2 t chopped fresh rosemary or 1 t dried
1 3/4 c arborio rice
1 c freshly grated parmesan cheese
 
Peel the sweet potates and cut into small, bite-sized chunks. In a large frying pan over medium heat, warm 1 1/2 T of the oil. Add the sweet potatoes, cover and cook until almost tender, about 7 minutes. Season with salt and pepper and set aside.
 
In a large saucepan (I actually use the same frying pan I used to cook the sweet potatoes as it's about 3" deep) warm the remaining 3 T of oil. Add the bacon and onion and cook until the onion is soft and the bacon starts to crisp. Add the herbs and rice and cook, stirring constantly until the rice is translucent around the edges, 2 - 3 minutes. This is the point where I remove the pan from the heat and hold the preparation until about 30 minutes before I wish to serve. Then bring the rice up to temperature again before adding the liquid.
 
In a saucepan combine the stock and the water and bring to a gentle simmer over medium heat. Add about 1/2 cup of the liquid to the rice and stir the mixture. When the liquid has been almost completely absorbed, add another 1/2 cup liquid and stir again. Continue in this manner, keeping the rice slightly moist at all times, until it is firm but tender, about 30 minutes.
 
When the risotto is done, stir in a final 1/2 cup of the liquid (if you've run out of the stock mixture, just use hot water), the sweet potatoes and half of the cheese. Check for seasoning and add salt and pepper if desired. Serve at once. Serves 6.
 

Pumpkin Carrot Bran Muffins

 
My DH loves muffins but the ones you buy over the counter or from the store are really full of fat...not good for anybody. So I make muffins at home: banana bran, apple bran, apple carrot, and today, I made pumpkin carrot bran muffins. They are super healthy with all the veggie ingredients and low in fat and sugar. Give them a try if you have some extra pumpkins around that you need to use or just buy some canned pumpkin the next time you go shopping.
 

 
Preheat oven to 400 degrees. Spray or paper line muffin cups. This recipe makes 12 regular or 6 large muffins.
 
In one bowl combine:
2 c bran flakes cereal
1 c cooked or canned pumpkin
2/3 c milk
2 eggs
3 T canola oil
1 medium carrot, washed and grated
 
Let stand approximately 5 minutes, stirring occasionally, until bran flakes have softened and and ingredients are well mixed.
 
In a separate bowl combine:
1 c whole wheat flour
1/3 c sugar (I actually use a little less)
2 t baking powder
1/4 t baking soda
1/2 t cinnamon
pinch salt
 
Add the wet ingredients to the flour mixture, stirring just until moistened. Over stirring will result in tough muffins. Divide evenly among the prepared muffin cups.
 
Bake 25 minutes. Enjoy!

Ovarian Cancer Awareness Month

 

 
Michelle of bleeding espresso, Sara of Ms. Adventures In Italy and Jenn of The Leftover Queen are hosting the O Foods for Ovarian Cancer Awareness Month Contest.

September is Ovarian Cancer Awareness Month. In honor of Gina DePalma, author of Dolce Italiano: Desserts from the Babbo Kitchen and Executive Pastry Chef of Babbo Ristorante in NYC, who was recently diagnosed with ovarian cancer, Sara of Ms Adventures in Italy, Jenn of The Leftover Queen, and Michelle of Bleeding Espresso are asking you to donate to the:

Ovarian Cancer Research Fund (via FirstGiving.org)

and then, out of the goodness of your hearts and to be eligible for the O Foods for Ovarian Cancer Awareness Month Contest, please do the following:

1. Post a recipe to your blog using a food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato) and include this entire text box in the post;

OR

2. If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word about the event and Ovarian Cancer Awareness Month.

AND

3. Then send your post url [along with a photo (100 x 100) if you've made a recipe] to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on September 30, 2008.

We will post a roundup and announce prize winners on October 3.

Prizes:

1 Recipe Prize for best “O food” concoction: $50 gift certificate to Amazon;
1 Awareness Prize for only publicizing event: Copy of Dolce Italiano cookbook.
———

From the Ovarian Cancer Research Fund:

Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
The American Cancer Society estimates that 21,650 women will be diagnosed with ovarian cancer in the U.S. in 2008 and about 15,520 women will die from the disease.
The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose. There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
In spite of this patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.
 
Please donate to the Ovarian Cancer Research Fund and help spread the word!
 
So without further ado, here is an "O" recipe for CARAMELIZED ONION TOASTS that I have adapted from a Tyler Florence recipe. I made it for two separate dinner parties over the weekend and it was devoured by young and old alike on both nights!
 
4 T unsalted butter
2 large onions, sliced
3 anchovy halves, chopped (I use anchovy paste, 1.5 t)
2 t chopped fresh thyme
kosher salt & freshly ground black pepper
1 baguette (mine was quite long and I only needed half each night)
1/3 c pitted kalamata olives
extra butter, softened for spreading on the bread
extra virgin olive oil
Parmigiano Reggiano
 
Preheat oven to 400 degrees F.
 
Heat 4T butter in large skillet over medium heat. Add onions, anchovy paste, thyme, salt and pepper and cook until the onions are golden brown, about 20 minutes.
 
With a serrated knife shave off the top and bottom of the baguette so it will lie flat, cut off the ends and slice the loaf in half lengthwise. Spread cut side with softened butter.
 
Spread the caramelized onions over the loaves, garnish with the olives, drizzle with olive oil and bake for 15 minutes until the bread is crispy around the edges. Sprinkle with the parmigiano, cut into pieces and serve.
 


 

Homemade Peach Ice Cream

 


 
Well, okay. Not ice cream. We are watching our saturated fat intake so this is actually Homemade Frozen Peach Yogurt.
 
I was inspired by Scribbit's post on Fresh Strawberry Ice Cream. All I needed was an ice cream maker! Wouldn't you know, a week later I found a Krups La Glaciere at a yard sale for $5.
 
All I needed now was a recipe. Tyler Florence filmed an episode on Ultimate Ice Cream for the Food Network. Looked awfully good but I thought I'd better start off with something a little less sophisticated than Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds.
 
I found this really, really easy recipe for Frozen Peach Yogurt. Only four ingredients...how easy is that? (Don't I just sound like Ina???)
 
So here's the recipe and let me tell you, nothing could be easier!
 
2 cups peeled, sliced peaches (I used 4 peaches)
2 cups low fat or fat free yogurt
1/2 c honey
1/2 t pumpkin pie spice (which I didn't have so I substituted 1/4 t cinnamon, 1/8 t ginger and 1/8 t nutmeg)
 
Combine all of the ingredients in a food processor or blender and process until ingredients are blended. I chose to leave the peaches still a little bit chunky.
 
Follow the instructions for your ice cream maker. I had well frozen yogurt in 25 minutes. It's good to eat right then. If you store it in your freezer for any length of time it will become rock hard and you will need to let it sit out at room temperature for a while (15 minutes) to soften up a bit.
 
So if you don't have your own ice cream maker, check out your local yard sales and then make this healthy dessert for your family. Yum-O (Now I'm channelling Rachel!).
 
 

Shortcut Sourdough

 

 
We practically gorge ourselves on tomato bruschetta in the summertime. We've eaten it for breakfast (not a good idea if we plan to be around other human beings that day..we tend to go a little heavy on the garlic) and we often have it for dinner.
 
I have been baking our own bread this summer and have been experimenting with recipes for a good sourdough type baguette...I know I should just make my own sourdough starter but that would be like a major commitment to bake sourdough all the time. I'm just not ready for that kind of commitment!
 
My search led me to a recipe by Linda Larsen on About.com. I am always drawn to a recipe that claims to be easy. Instead of a starter, this recipe uses sour cream or yogurt to add the sourdough "tang." I made a few adjustments and it turned out great...who can resist sampling bread fresh from the oven.....and we'll be having bruschetta for dinner tonight!
 
Terry's Version of Easy Sourdough French Bread
 
4 - 5 cups all purpose flour
1 T sugar
2 t salt
2 pkgs dry yeast
1 c warm water
1 cup low fat plain yogurt
2 T vinegar
 
Combine 1 1/2 cups flour and remaining dry ingredients in a large bowl (I used my mixer for this step) Add water, yogurt and vinegar and beat well. Add 2 to 2 1/2 cups flour until dough forms.
 
On floured surface, knead in 1 cup more flour until bread is smooth and elastic, about 5 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise for 30 - 35 minutes.
 
I have baguette pans but if you don't, simply grease a large cookie sheet. Punch down dough and cover with an overturned bowl for 15 minutes. Divide dough in half and roll each half to 14"x8" rectangle. Starting with the long side, roll dough up tightly and pinch edges firmly to seal. Place seam side down on prepared cookie sheet. With a sharp knife make diagonal slashes in the top of each baguette. Cover and let rise until doubled, about 15 minutes.
 
Heat oven to 375 degrees. I put a shallow pan of hot water on the bottom rack to encourage a crustier loaf. Bake bread for 30 - 35 minutes until bread is golden brown and sounds hollow when tapped. Remove from cookie sheet and cool on wire rack. Makes 2 loaves.
 
 

Let them eat hay....

 
I was browsing through my cookbooks a while back, looking for some inspiration. I was thinking healthy so grabbed "Everyday Cooking with Dr. Dean Ornish" the expert on eating to reverse heart disease. It's been 13 years since my Honey's heart attack and I am ashamed to admit that we have strayed from the diet we adopted immediately after his bypass surgery. So many reasons, none of them good........
 
But now I needed something that would appeal to my four visiting granddaughters too. I spied a recipe for haystacks!
 
That name would catch everyone's attention! So I made it. Everyone (except one fussy 5 year old who only ate the chips) loved it and it was so easy to put together. So here, courtesy of Dr. Dean Ornish and with a little tweaking from me, is how you make Haystacks!
 

1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
corn from 2 ears cooked corn (a great way to use leftover corn on the cob)
1 head romaine lettuce, chopped or shredded
1 1/2 c shredded cheddar or your choice of cheese (I guess I should suggest low fat)
2 tomatoes, chopped
2 cups cooked rice (brown if you have it)
1 15oz can fat free refried beans
thinly sliced green onions, optional. (I left them out for the kids)
 
With a little oil in a large, nonstick fry pan, saute the red pepper, half of the green pepper and the corn for about 3 minutes until they start to soften. Add the cooked rice and continue to cook over medium heat until everything is nice and hot.
 
Heat beans in a microwave safe dish covered with plastic or heat in a pan on the stovetop.
 
To Assemble:
On a large plater spread the refried beans then top with the rice and half of the cheese. Next add the lettuce, the remaining cheese, tomatoes and green pepper. Serve with tortilla chips or soft tortillas if you want to make burritos.

I just put out the haystack with a basket of tortilla chips and let everybody go to it! The kids thought it was great to eat dinner with their hands and, I have to say, it tasted really good! And did I mention it was healthy?

Sweeten Your Salsa

 

 
One of the easiest ways to add interest to your regular dinner menu is by adding a relish or salsa. A little chopping of a few fresh ingredients and you can reinvent almost any chicken, pork or fish that you've tossed on the grill. Pineapple salsa is great for this. Last week fresh pineapple was on sale for $1.99 so I scooped one up and made this salsa.
 
You'll need to cut the top and bottom off of the pineapple, slice off the rough skin, quarter and core the pineaple then cut into half inch dice. You should have approximately 4 cups. Then add the following:
 
1/4 c diced red onion
1/4 c diced sweet red pepper
1/4 c diced green pepper
2 t grated fresh ginger
1/4 c chopped parsley or cilantro
1/4 t red pepper flakes
juice of 1/2 lemon
salt and pepper to taste
 
This salsa keeps really well so you can make it in the morning or a day ahead and refrigerate until you serve it. Try my Corn Avocado Relish too!