Friday, July 1, 2016

Vacation Day One

Yippee! I am on vacation until July 11th. No work. Just relaxing... well maybe.

Today I went over to my sister's house to help her make Eggplant Parmigiana. We made a lot of Eggplant Parmigiana. We made a large pan for the picnic on Sunday and a small pan for Lenore and a small pan for Chris and I. And there was still Fried Eggplant that she could freeze. 

Lenore sliced the eggplant, salted it and put it in a colander with a weight on it. We rinsed the eggplant and dried it. Dredge the sliced Eggplant in flour, then eggs, and then breadcrumbs that were mixed with Parmigiana cheese and Italian Seasoning. At first, we used 3 electric skillets filled with oil but then just used 2. The assembly line was a well-oiled machine. We started at 11AM and were done by1PM, including clean up. 

And then my brother-in-law made us lunch! It was an omelet with zucchini flowers! It was perfect. Fresh basil too! Thank you Ralph!

And then later in the day, I realized that a certain cat did not have any "Treats." So off I went to Stop and Shop. I knew it was going to be bad when I walked in and there were NO carriages. 

Dinner was Chinese take-out! Happy July 1st!

Wednesday, June 29, 2016

Eggs in Purgatory With That Sauce

This is a So What Are You Making For Dinner favorite recipe. I love poached eggs in sauce. When you put poached eggs in the Marcella Hazan Tomato Sauce with Onion and Butter you have reached a point of bliss. As we were eating this Chris commented that he could have eaten just the sauce alone.

Saturday, June 25, 2016

Grilled Boneless Short Ribs

So I don't post every day. I post when I have the time and when a dinner strikes me as something that should be shared. Tonight, for example, needs to be shared.

Grilled Boneless Short Ribs are my new favorite grilled meat. Boneless ribs, seasoned with salt and pepper. That's all there was to it. Chris cooked them to the perfect temperature. It did not feel like I was faced with an oversized steak. Don't get me wrong, I do like those oversized steaks, but this was just a delicious cut of meat. And we will have this again.

For a side dish, I fixed a Stacked Summer Vegetable Salad.  The recipe is from Better Homes and Gardens. Loved it but it needed more dressing. Note to self, next time double the dressing recipe!
3 medium yellow or green zucchini

Kosher salt

4 medium carrots

1/2 small red onion

1 cups torn leaf lettuce

3 tablespoons lemon juice

1/4 cup olive oil
2 tablespoons snipped fresh dil
Freshly ground black pepper (optional)

With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes.

Meanwhile, shave carrots in strips and thinly slice onion.

Rinse zucchini and drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of zucchini, lettuce carrots, and onion.

For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour or up to 12 hours before serving.

To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula. 

Monday, June 20, 2016

Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrette

The perfect salad for a Monday night. I roasted all the vegetables yesterday, boiled the eggs, and made the dressing. Tonight when I got home I just put the salad together.

The recipe comes from the blog, Iowa Girl Eats. Not sure how I found this but visit the blog when you have time, lots of good stuff there.

I only made a couple of changes from this recipe. I used Green Beans in place of asparagus. I used regular Goat Cheese. And I used 6 slices of bacon!

serves 2
2 eggs
3 slices bacon
2 small or 1 large red or golden beet, trimmed on both ends, peeled, and then chopped large
1 bunch radishes, trimmed on both ends then halved or quartered if large
1/4lb asparagus, trimmed then chopped
extra virgin olive oil
salt and pepper
2oz honey goat cheese, crumbled
5oz arugula, baby kale, baby spinach, or romaine (or any spring lettuce you like!)

For the Honey-Herb Vinaigrette:
1/4 cup extra virgin olive oil
juice of 1/2 lemon
1 Tablespoon honey
1/2 teaspoon dried thyme (or 1-1/2 teaspoons fresh thyme)
salt and pepper

Place eggs in a saucepan then cover with cold water 1″ above the tops. Bring to a boil, place a lid on top, then remove pan from heat and let sit for 12 minutes. Drain then plunge eggs into ice water or run under cold water for a few minutes. Peel eggs when cool enough to handle then slice. (Can be done ahead of time. Cook then peel eggs and store in the refrigerator, and then slice before serving.)

Line a baking sheet with foil then place a cooling rack on top and spray with nonstick spray. Line bacon on top of cooling rack then place inside a cold oven. Turn oven to preheat to 400 degrees. Bacon will cook as oven heats up. If bacon's not crispy enough after the oven is finished preheating, let it bake for a few more minutes. Crumble when cooled.

Toss chopped beets with extra-virgin olive oil, salt, and pepper then roast in preheated oven for 15 minutes. Remove sheet pan then flip beets.

Toss chopped radishes with extra virgin olive oil, salt, and pepper in a bowl then add to baking sheet with beets. Roast for 10 more minutes. Remove sheet pan then flip radishes.

Toss chopped asparagus with extra virgin olive oil, salt, and pepper in a bowl then add to baking sheet with beets and radishes. Roast for 5 more minutes.

Meanwhile, combine ingredients for Honey-Herb Vinaigrette in a jar with a tight-fitting lid or bowl then shake or whisk to combine.

Divide lettuce between two plates then make rows of roasted vegetables, sliced hard-boiled eggs, crumbled bacon, and crumbled goat cheese. Drizzle with vinaigrette then serve.

Sunday, June 19, 2016

Steak and Bok Choy

The steak, Porterhouse. Grilled by Chris.

The Bok Choy was from my friend, Kelly's garden. It was beautiful! I think this may have been the third time I have ever cooked Bok Choy. I went to the internet to find a recipe. Martha Stewart was one of the first links that popped up. Ginger Sesame Bok Choy. Delicious!

1 tablespoon rice vinegar
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
5 thin slices peeled fresh ginger
4 to 5 heads baby bok choy, (1 pound), each halved lengthwise
In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside. 

In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger. 

Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately. 

Thursday, June 16, 2016

Gnocchi with Italian Beef

I was working from home but did not have time to run to the store for something for dinner so I turned to the kitchen cabinet and the freezer. I found a box of potato Gnocchi and I found a bag of that Italian Beef I made in the slow cooker. It was just a no-brainer.

And we had one of the Stromboli I had put in the freezer. More filling in this one and the flavor was even better than on Sunday.

Wednesday, June 15, 2016

A Short Break From Baking

Another recipe from Italian Moms Cookbook Spreading Their Art to Every Table by Elisa Costantini, Was Pepper and Egg Frittatta. I always make my Frittatta by cooking the bottom on the stove top and then putting the pan in the oven to cook through. The recipe in the book suggests flipping the Frittatta. I think, "Why not give it a try." Well the reason is because I suck at flipping Frittattas. The pans are too heavy and oh it just looked like a mess. But at least it was quite delicious. I did add some sausage to the recipe. The next time it will just go into the oven! Chris made a sandwich with the rolls made from the Rustic Bread recipe.

 I opted for a slice of Vegetable Tart. I put dried thyme in the crust and the vegetables were zucchini, yellow squash, red pepper and onion. I added my a couple slices of my favorite snack cheese.