*I had great pictures to go with this, but I think I erased them. Typical pregnancy brain!
Sorry to my few readers about my very long absence. We are very excited expecting our 2nd baby in November, but I have been very nauseous so I have been keeping the cooking to a minimum. Expect a lot of desserts and "safe" food, nothing to crazy. But I have hit my 2nd trimester, she I have had some inspiration.
Happy Memorial Day! Make this app, watch the Cape Cod sunset and have a glass of wine for me (since I cannot have one). . Bruschetta is the old stand by appetizer, but I have to say it is my favorite, when done well. I have had a lot bad Bruschetta, soggy bread, grainy tomatoes. But when it is done right it is perfect. Although this is an app, it makes a very filling meal with a salad and the use of whole grain bread. Especially if you are ambitious and do all three. Now the tomatoes this time of year of not that good, but I posted the classic bruschetta anyway. You can either save the recipe for summer or if you find a semi-decent tomato, a lot of olive oil and vinegar will improve it greatly. The mushroom bruschetta recipe was inspired by some bruschetta I had at Mario Batali's "Lupa". They use some pretty fancy mushrooms with sheep's milk ricotta, which I couldn't find at Stop and Shop. I used some pretty nice cow's milk ricotta and it was great, but not the same. If you can find real sheep's milk ricotta, give it a shot. The third recipe, white bean and goat cheese, was inspired by stuff I found in my pantry and fridge. Enjoy!
printable recipes
Classic Bruschetta
1 baguette sliced
1 minced clove of garlic
about 1 tsp. salts
2 large tomatoes or 4 plum tomatoes chopped
1 tbs. balsamic vinegar
2 tbs. olive oil
salt and pepper to taste
1. Heat broiler on low to preheat. Place baguette slices on a cookie sheet and toast in the oven, flipping once.
Watch very carefully, it should only take a few minutes.
2. Mix garlic and salt on a cutting board, smashing with a knife to make a paste. I find it cuts down on the raw garlic taste, but still only kiss people who have shared this dish with you.
3. Mix salt, garlic, tomatoes, balsamic vinegar, and olive oil. Taste and adjust seasonings.
4. Top bread with tomato mixture and serve.
(If serving later keep bread and topping separate until ready to serve)
Mushroom Ricotta
1 baguette sliced
1 tbs. olive oil
1 tsp. butter
salt and pepper to taste
2 -4 oz package of mixed mushrooms
1/4 cup of white wine
1/2 tsp. fresh thyme
1 small container of ricotta cheese
truffle oil (optional)
1. Heat broiler on low to preheat. Place baguette slices on a cookie sheet and toast in the oven, flipping once.
Watch very carefully, it should only take a few minutes.
2. Adding salt and pepper, saute mushrooms on medium-high heat in olive oil and butter until mushroom are browned and remove from pan and set aside.
3. Add wine and thyme to pan and reduce by about half. Add mushroom mixture, lower heat and set aside.
4. Mix ricotta with salt and pepper and top each slice with about a tbs. of ricotta and some of the mushroom mixture.
5. Drizzle with truffle oil and serve.
White Bean and Goat Cheese
1 baguette sliced
olive oil
1 cup of white beans cooked
1/4 cup of goat cheese crumbled
1/2 tsp. fresh chopped rosemary finely chopped
salt and pepper to taste
1/4 cup walnuts
1. Heat broiler on low to preheat. Place baguette slices on a cookie sheet and toast in the oven, flipping once.
Watch very carefully, it should only take a few minutes.
2. Add olive oil to a saute pan on medium heat. Add beans to pan and warm through smashing beans as you go.
3. Remove from heat and mix in goat cheese, rosemary, salt and pepper, set aside.
4. In a dry pan, heat and lightly toast walnuts.
5. Top each baguette sliced with bean mixture and walnuts,then serve.
Here is our little piece of our Cape Cod life on the internet. See the fun we have being "townies" on the Cape and what we like to cook. Formally "The Valle Kitchen" I have updated the site to include activities we enjoy on the Cape. Welcome and Enjoy!
Saturday, May 29, 2010
Friday, March 12, 2010
"Don't you just love a bargain"..Great Cookbooks at the Christmas Tree Shop
Like most people who like to cook, I love cookbooks! I have a huge collection and just when I think that I have enough, I find just one more that will change my life, its a problem. For a while HomeGoods was my stop for cookbooks. I would see a book I wanted at Williams and Sonoma and wait a few weeks and then find it on sale at HomeGoods. Now I have seen great cookbooks at Christmas Tree Shop and even cheaper than HomeGoods! I got the newest Martha Stewart's Cooking School book for a 3rd of the price of Williams and Sonoma. Just $10!
I recently found a great recipe for one of my bargain finds, "Vineyard Harvest" by Tina Miller with Christie Matheson and photos by Alison Shaw. I think it was $6.99. I love Martha's Vineyard, they have some great farms and this book highlights that with great seasonal menus. Some of the recipes are intermediate to difficult, but some are very easy. I made a pizza recipe from book and I loved it! Below is my adaptation of it. If you come across this book, its worth the $6.99 especially if you are from the Cape. I was a little sad that such a beautiful, thoughtful, cookbook was only so inexpensive.
One of my favorite recipes from the book was the spinach and goat cheese pizza. The flavors went together very well, especially the rosemary. Just use very little because it can be over powering. I got some truffle oil at HomeGoods, I drizzled it on the pizza, it was delicious. Always the bargain shopper!
I recently found a great recipe for one of my bargain finds, "Vineyard Harvest" by Tina Miller with Christie Matheson and photos by Alison Shaw. I think it was $6.99. I love Martha's Vineyard, they have some great farms and this book highlights that with great seasonal menus. Some of the recipes are intermediate to difficult, but some are very easy. I made a pizza recipe from book and I loved it! Below is my adaptation of it. If you come across this book, its worth the $6.99 especially if you are from the Cape. I was a little sad that such a beautiful, thoughtful, cookbook was only so inexpensive.
One of my favorite recipes from the book was the spinach and goat cheese pizza. The flavors went together very well, especially the rosemary. Just use very little because it can be over powering. I got some truffle oil at HomeGoods, I drizzled it on the pizza, it was delicious. Always the bargain shopper!
Spinach and Goat Cheese Pizza
Adapted from Tina Miller
1 red onion cut into eighths
Olive oil as necessary (recipe calls for 6 tbs. I used less)
1 bag of spinach washed and stems picked off
A pinch of salt and pepper
Dough for 1 8in pizza (I buy Trader Joe's, they even have whole wheat)
cornmeal as needed
1 tsp. fresh chopped rosemary (maximum!)
1 tsp. parsley
1 clove of garlic minced
1/3 cup crumbled goat cheese
optional: truffle oil (I found some at HomeGoods)
1. Heat oven to 350. Toss onions with olive oil to completely coated.and spread onto a cookie sheet. Roast onions for about 15-20 minutes, until onions are lightly browned and soft. Set aside. Turn the oven up to 500. If using a pizza stone put it on the bottom rack now.
2. While oven is heating up, heat some oil on medium-high , about a tbs., in a saute pan. Add spinach, salt and pepper to pan and saute until wilted. Set aside.
3. Stretch out the pizza dough, then roll out onto a floured surface until thin. This part is a little tricky. If you do not have a pizza stone place dough on a parchment paper covered cookie sheet. Or put the cornmeal and dough on a pizza paddle. I do not have one of those pizza paddles, so I very carefully slide the rack with the stone out and sprinkle cornmeal on stone. Place dough on the stone.
4.Drizzle olive oil, sprinkle on rosemary, salt, pepper and parsley on dough. Top with spinach, onions and goat cheese. If you have a paddle slide it onto the stone.
5. Bake for about 10 minutes or until crust is brown and cheese is soft.
6. If you have truffle oil drizzle with truffle oil and serve.
Sunday, February 28, 2010
Meat-Less Mondays (Minestrone alla Romagnola)
During Sara's nap time my usual distraction from doing housework is browsing various food blogs. While poking around I stumbled upon Gwyneth Paltrow's blog Goop. While it seemed a little fabulous for a typical Cape Cod housewife and mother, there was one newsletter that intrigued me Meat-Less Mondays. Although I eat pretty much anything, I feel I eat really healthy. But I have never had the discipline to be vegetarian or vegan. I saw the movie "Food, Inc." and was blown away! While the movie is quite graphic with visions of slaughter houses, it was very eye opening. I will not get on a soap box about eating grass-feed meat and processed food, I think it is unrealistic to be perfect all the time. Having done some reading and personal research into our food and where it comes from, I have become more conscience of what I eat and feed my family. I do not want to be unrealistic, because sometime I just need an Oreo. I like the idea of Meat-Less Mondays because it was a very realistic way to eat more consciously and try new things. On Mondays or Tuesdays I will be featuring a vegetarian recipe. As much as I have tried, I do not like tofu, so I will promise you tofu free recipes. I am trying to take recipes I already enjoy and make them Meat-Less. If you are interested in the Meat-Less Monday these website are much better at describing the benefits to your health and the planet than I am. There is Meat-Less Mondays U.K. and Meat-Less Monday U.S. Both are really informative and have great recipes.
I found in my house that one of the easiest way to do a Meat-Less night is by making soup. It is filling and there are so many vegetarian soup recipes that it is not hard to find one you like. And usually everyone in my family will eats it.
My first feature is Minestrone Soup. Again my recipe is inspired by Essentials of Classic Italian Cooking by Marcella Hazan. Her recipe for Minestrone alla Romagnola is my favorite minestrone recipe. Her version is made with homemade beef stock, which I have made and it is fantastic, but I made a vegetarian version with homemade veggie stock which was perfect for Meat-Less Mondays. I also varied the measurements and some of the vegetables. For the best flavor follow the steps although it is a bit time consuming. What I have done is followed all of the steps and then if I had to leave for the day I have let it simmer in the crock-pot. The recipe says the use of the crust parmigiano-reggiano scraped clean is optional, but if you can add it I think it really makes the soup. What I will do is freeze the hard crust of my parm and save them for soups and sauces. It is also great in a tomato sauce.
Minestrone alla Romagnola
Printable Recipe
Inspired by Marcella Hazan's Essentials of Classic Italian Cooking
1/2 cup olive oil
3 tbs. butter
1 large sliced onion
2 diced carrots
2 diced celery stalks
2 diced potatoes
1/4 lb green beans trimmed and cut into 1 in pieces
2 small diced zucchini
1 medium diced summer squash
3 cups of shredded cabbage
1 1/2 cups cooked white beans
6 cups of vegetable stock
Optional: 1 crust from a piece of parmigiano-reggiano
2/3 cup canned plum tomatoes in their juices.
salt
grated parmigiano-reggiano cheese
1.In a large stock pot heat oil and butter on low and add onions once butter melts. Cook onions until pale gold.
2. Add carrots and cook for about 2-3 minutes, then repeat with celery and potatoes.
3. Add green beans and cook for 2-3 minutes then add zucchini and summer squash. Cook ingredients for a few minutes before adding cabbage. Once cabbage is added cook for another 5 to 6 minutes.
4. Add broth, cheese crust, tomatoes and salt.
5. Lower heat to a simmer and cover, stirring occasionally. Let cook 2 1/2 hours then add beans and cook for another 30 minutes.
6. Before serving remove cheese crust and add cheese and salt to taste. I like to serve it with grated cheese on top, it tastes better the next day!
I found in my house that one of the easiest way to do a Meat-Less night is by making soup. It is filling and there are so many vegetarian soup recipes that it is not hard to find one you like. And usually everyone in my family will eats it.
My first feature is Minestrone Soup. Again my recipe is inspired by Essentials of Classic Italian Cooking by Marcella Hazan. Her recipe for Minestrone alla Romagnola is my favorite minestrone recipe. Her version is made with homemade beef stock, which I have made and it is fantastic, but I made a vegetarian version with homemade veggie stock which was perfect for Meat-Less Mondays. I also varied the measurements and some of the vegetables. For the best flavor follow the steps although it is a bit time consuming. What I have done is followed all of the steps and then if I had to leave for the day I have let it simmer in the crock-pot. The recipe says the use of the crust parmigiano-reggiano scraped clean is optional, but if you can add it I think it really makes the soup. What I will do is freeze the hard crust of my parm and save them for soups and sauces. It is also great in a tomato sauce.
Minestrone alla Romagnola
Printable Recipe
Inspired by Marcella Hazan's Essentials of Classic Italian Cooking
1/2 cup olive oil
3 tbs. butter
1 large sliced onion
2 diced carrots
2 diced celery stalks
2 diced potatoes
1/4 lb green beans trimmed and cut into 1 in pieces
2 small diced zucchini
1 medium diced summer squash
3 cups of shredded cabbage
1 1/2 cups cooked white beans
6 cups of vegetable stock
Optional: 1 crust from a piece of parmigiano-reggiano
2/3 cup canned plum tomatoes in their juices.
salt
grated parmigiano-reggiano cheese
1.In a large stock pot heat oil and butter on low and add onions once butter melts. Cook onions until pale gold.
2. Add carrots and cook for about 2-3 minutes, then repeat with celery and potatoes.
3. Add green beans and cook for 2-3 minutes then add zucchini and summer squash. Cook ingredients for a few minutes before adding cabbage. Once cabbage is added cook for another 5 to 6 minutes.
4. Add broth, cheese crust, tomatoes and salt.
5. Lower heat to a simmer and cover, stirring occasionally. Let cook 2 1/2 hours then add beans and cook for another 30 minutes.
6. Before serving remove cheese crust and add cheese and salt to taste. I like to serve it with grated cheese on top, it tastes better the next day!
Friday, February 12, 2010
Beets for people who do not like beets and want to.
I saw a recipe in Martha Stewarts' Everyday Food that was shredded carrots and beets and I also saw a similar recipe in the Moosewood Restaurant New Classics Cookbook called beautiful beet salad. These recipes both used raw beets. I combined these recipes and came up with my own. I liked the orange juice in Martha's recipe and the ginger in the Moosewood recipe. I added some agave nectar for sweetness. I like agave because it is not too sweet and it is light. If you cannot find it or if it is too expensive you can us a little honey. I would put the honey in the microwave for about 20 seconds to make it a little thinner. A good place to get agave is my favorite spot Trader Joe's, it is a lot less than at the grocery store. It is great on oatmeal and supposedly it doesn't mess with you blood sugar.
Since making this salad I eat it about once a week, I am the only one in my house eating it so it is usually for lunch with some left over chicken on the side. My husband or daughter are still a little weary, but at least the beets will be getting eaten. I can now say that I like beets, next onto the turnips....
Shredded Beet and Carrot Salad with Ginger-Citrus Dressing
Printable Recipe
3 beets
3 small or 2 medium carrots
1 tbs. orange juice
1 tbs. cider vinegar
2 tbs.olive oil
1 tsp grated ginger
1 tsp. agave nectar (or honey)
salt and pepper to taste
Serves 3-4
1. Wash beets, cut off and trim bulb. Save greens and slice off tough stem. Take your knife and separate central red vain going up greens from the greens. Set aside.
2. Take beet bulbs and shred them though the food processor or grater. Once grated set in a colander and rinse until water runs mostly clear. Let them drain in the sink while you prepare the rest of the ingredients. Occasionally run water through beets.
3. Peel carrots and shred them though the food processor or grater. Place in a bowl and set aside.
4. Take the greens and place one on top of the other. Roll them up and slice into ribbons and add to carrots.
5. To make dressing whisk together orange juice, cider vinegar, olive oil, ginger, agave nectar (if using honey microwave for 20 seconds to make thinner) salt and pepper to taste.
6. Add shredded beets to carrot mixture and toss with dressing. Eat immediately.
*To increase servings easily add a bag of spring mix and double the dressing.
Saturday, January 30, 2010
Who's afraid of Jacque Pepin's classic french omelet? (I am) Part 1
I have read many articles about how difficult it is to make a good omelet and to cook an omelet perfectly is a sign of an accomplished cook/chef. Omelets are a staple in our house, an easy, pretty healthy dinner. I usually take the easy way out, throw some eggs, milk and filling in a pan with plenty of cheese, sometimes it looks like an omelet, sometimes it turns into one of my famous "scrambles". When goofing around on the computer I saw Jacques Pepin's "Fine-Herbes Omelet" http://www.cookstr.com/recipes/fines-herbes-omelet-conventional-and-classic
I read the conventional version, which resembled something like a typical Valle family version, but this time I was intrigued by the classic. It looked simple and pretty healthy. It included butter, but only about 1 1/2 teaspoons, it was basically eggs, herbs, salt and pepper and a little butter. I had to read the recipe several times to understand it, but I think I finally got it. I have made it twice and it looks a little sad, I should have taken a picture. But it tasted great, it was nice and creamy without adding any cheese or tasting like runny eggs. I would really like to get it down so it looks and tastes beautiful. This is my newest challenge and it is pretty hard. At least the mistakes taste good. Once I get it down, I would like to do a picture by picture recipe and post it. I need pictures, I am a visual learner when it comes to techniques. My problem is it keeps sticking to the pan, I used a cast iron skillet. If any one has any suggestions, I would be grateful. To be continued.........
I read the conventional version, which resembled something like a typical Valle family version, but this time I was intrigued by the classic. It looked simple and pretty healthy. It included butter, but only about 1 1/2 teaspoons, it was basically eggs, herbs, salt and pepper and a little butter. I had to read the recipe several times to understand it, but I think I finally got it. I have made it twice and it looks a little sad, I should have taken a picture. But it tasted great, it was nice and creamy without adding any cheese or tasting like runny eggs. I would really like to get it down so it looks and tastes beautiful. This is my newest challenge and it is pretty hard. At least the mistakes taste good. Once I get it down, I would like to do a picture by picture recipe and post it. I need pictures, I am a visual learner when it comes to techniques. My problem is it keeps sticking to the pan, I used a cast iron skillet. If any one has any suggestions, I would be grateful. To be continued.........
Wednesday, January 27, 2010
Dinner with Anthony Bourdain (well, sort of)
A few weeks ago my friend Becky and her husband went to see Anthony Bourdain speak in Lowell. I was so jealous! I love Anthony, I watch "No Reservations" all the time and "Kitchen Confidential" one of my top ten books. So you could just imagine my excitement when the Boston Globe said he was coming to Providence to speak! I talked T, my husband, to go with me. After all those hours fishing, he could take one for the team. He had no idea who we were going to see or what he was going to talk about. T was just really excited to get off the Cape and have a nice dinner.
What a lucky night, first we got our tickets upgraded so we were 7 rows from the stage. We had a wonderful dinner at McCormick and Schmicks and at the booth next to us was Anthony Bourdain! I was so excited and freaked out! T had offered to get me a picture, but I was way too nervous, I didn't want to bother him during his dinner. I am so neurotic, that if it went bad and we annoyed him I would have not enjoyed the show. Although we didn't talk to him it was still very cool.
The show was interesting and hilarious, and T loved it as well. It defiantly was worth crossing the bridge. T bought me the "Les Halles" cookbook that night. He's the best husband, and he is lucky to have me as a wife. Some women need diamonds and jewels to be happy, for me all it takes is a $40 cookbook.
At times I have these fantasy's about going to culinary school and opening a restaurant, I was set straight. After listening to Bourdian speak remember what hard work and crazy hours working in a restaurant is and I am happy just to have a hobby I really enjoy. I used to work in kitchens and it is hard work. Picture a 18 year old, sweat blond girl on the fry line with a few motor cycle dudes. I was in charge of breading and frying the seafood, not glamorous job, but that is a story for another time. While reading "Kitchen Confidential" I remember how hard it is to run a successful food business. I think I will continue to keep cooking as a hobby and a way to show love and caring for my family.
The next night I made my Sunday night roasted chicken, except this time I made, "Poulet Roti" from the "Les Halles" cookbook. It was came out delicious and the recipe was very descriptive. This is my new go to "company is coming dinner" dish. We had a very happy dinner table. The book has very clear, very specific instructions and the writing was clever, I actually read the books introduction. I will do a more specific post in the future, but here is a link from the blog "Almost Bourdain" that does a nice job:
http://almostbourdain.blogspot.com/2009/06/anthony-bourdains-poulet-roti-french.html
What a lucky night, first we got our tickets upgraded so we were 7 rows from the stage. We had a wonderful dinner at McCormick and Schmicks and at the booth next to us was Anthony Bourdain! I was so excited and freaked out! T had offered to get me a picture, but I was way too nervous, I didn't want to bother him during his dinner. I am so neurotic, that if it went bad and we annoyed him I would have not enjoyed the show. Although we didn't talk to him it was still very cool.
The show was interesting and hilarious, and T loved it as well. It defiantly was worth crossing the bridge. T bought me the "Les Halles" cookbook that night. He's the best husband, and he is lucky to have me as a wife. Some women need diamonds and jewels to be happy, for me all it takes is a $40 cookbook.
At times I have these fantasy's about going to culinary school and opening a restaurant, I was set straight. After listening to Bourdian speak remember what hard work and crazy hours working in a restaurant is and I am happy just to have a hobby I really enjoy. I used to work in kitchens and it is hard work. Picture a 18 year old, sweat blond girl on the fry line with a few motor cycle dudes. I was in charge of breading and frying the seafood, not glamorous job, but that is a story for another time. While reading "Kitchen Confidential" I remember how hard it is to run a successful food business. I think I will continue to keep cooking as a hobby and a way to show love and caring for my family.
The next night I made my Sunday night roasted chicken, except this time I made, "Poulet Roti" from the "Les Halles" cookbook. It was came out delicious and the recipe was very descriptive. This is my new go to "company is coming dinner" dish. We had a very happy dinner table. The book has very clear, very specific instructions and the writing was clever, I actually read the books introduction. I will do a more specific post in the future, but here is a link from the blog "Almost Bourdain" that does a nice job:
http://almostbourdain.blogspot.com/2009/06/anthony-bourdains-poulet-roti-french.html
Sunday, January 24, 2010
If you have a few hours, make a Bolognese Sauce
Just like many areas in the country, it has been a super cold and snowy 2010 on Cape Cod. I was really excited when I got my Kitchen Aid mixer pasta attachment. These two factors inspired me to make an authentic Bolognese Sauce and I have to say it was fabulous!! It took most of the day, but once you get the hang of it, its every easy.
My inspirations was Marcella Hazan "Essentials of Classic Italian Cooking". When I bought this book, I was trying to decide between this one and the "Silver Spoon Italian Cookbook". I decided on the "Essentials of Italian Cooking" because it was more basic and looked really easy to follow. Many of the recipes are time consuming, but easy, t and clear. Everything I have made from this book is fantastic This is one of my favorite books. On a snowy day I like to make something to simmer on the stove all day. I think my version may have taken longer than the Hazan version because I doubled it.
Here is my version is pretty much the same as Marcella Hazon, but I doubled it and used pork and beef instead of only beef.
Bolognese Sauce
Based on the recipe by Marella Hazon from " Essentials of Italian Cooking"
3 tbs. of butter
2 tbs. of oil
1 cup chopped onion
1 1/2 cup chopped carrots
2/3 cup chopped celery
1 lb ground beef
1 lb ground pork
pinch of nutmeg
2 cups of milk
2 cups white wine
1 28 oz. tomatoes
salt and pepper to taste
1. Melt butter with oil in a stock pot.
2. Add onions and cook until soft, then add carrots and celery and cook until soft.
3. Add beef, pork and nutmeg and brown meat.
4. Once browned add the milk and bring to a simmer. Leave on a very slow simmer until all of the milk has simmered away, about 30-45 minutes. Stiring occasionally.
5. Add wine and simmer slowly until all of the wine has simmered away about 30-45 minutes. Stiring occasionally
6. Chop tomatoes and add to sauce along with juices. Bring to a simmer and simmer for no less then 3 hours.
I served it on homemade fettuccine and it was great! Sorry the picture is not so great and you do not need a lot of sauce for the pasta. I froze the left overs and they were a good weeknight meal.
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