Monday, February 27, 2012
What you'll need:
3 tbsp unsalted butter
3 tbsp ev olive oil
5 lb bag of russet potatoes
2 medium shallots, sliced
Preheat oven to 350 degrees. Melt the butter and combine with olive oil, pour half of this mixture into the bottom of your casserole dish. Rinse, peel and slice potatoes. Working one by one, keep the slices of the potato together so as to retain the shape of each potato, transferring the whole sliced potato into the dish using your chef's knife. Once your potatoes are all arranged in the dish, brush with remaining butter mixture and then top with sliced shallots and fresh ground sea salt. Cover with tin foil and bake for 1 hour and 15 minutes. Remove the foil, top with several sprigs of fresh thyme and then return to the oven, uncovered, for an additional 25 minutes or until golden brown in color.
It turns out looking quite impressive!
Sunday, February 19, 2012
1 1/2 teaspoons extra-virgin olive oil
1 pound large shrimp-- peeled, deveined and chopped
3/4 cup fresh corn kernels (from about 2 ears)
1/4 cup mayonnaise
1/4 cup pesto (see recipe finder)
2 tablespoons fresh lemon juice
1/2 red bell pepper, cut into 1/2-inch cubes
3 scallions, thinly sliced
Salt and pepper
1 head Boston lettuce
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn and let cool.
In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in boston lettuce leaves.
Two of Travis's favorite dishes are pasta carbonara and quiche. So he requested that I make a hybrid Carbonara Quiche! Below is what I came up with.
1 pie dough (refrigerated)
½ cup cubed pancetta
½ cup yellow onion, diced
½ cup frozen peas
¼ cup parmesan
¾ cup mozzarella
1 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
Black pepper to taste
1/8 teaspoon ground nutmeg
Preheat oven to 350°F.
Place the pie dough in a 10-inch wide tart pan, pressing the dough into the corners. Line the frozen crust with heavy duty aluminum foil or with parchment paper. Allow for a couple inches to extend beyond the sides of the tart or pie pan. Fill two-thirds with dry beans or other pie weights. If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch any spillage.
Bake for 20 minutes. Then remove from oven, remove the pie weights (the easiest way to do this is to lift up the foil by the edges) and the foil. Using the tines of a fork, poke little holes all around the base of the crust. Return to the oven and bake for another 10 minutes, until lightly browned all over. Remove from oven and set aside.
While the crust is baking, place the cubed pancetta in a cast iron and brown. Add onions and sauté for 5 minutes until soft. Add in frozen peas and cook for 2 more minutes. When the crust is complete add the pancetta and pea mixture. Sprinkle cheese over the mixture.
Whisk together eggs, milk, cream, salt, pepper, and nutmeg in a large bowl. Pour over the cheese/pea mixture.
Bake until quiche is just set, 30 to 40 minutes. Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
Ok so it is not the best photo but you get the idea!
I love patty melts, bread is so much better than buns, especially rye bread. The mixture of the rye bread and caramelized onions (with sour cream, YUM!) gives this dish a unique twist on a traditional patty melt. As the burger is heavy, I served it with two lighter sides, cole slaw and cucumber tomato salad.
3 tablespoons butter
5 onions, 4 thinly sliced and 1 peeled
1 bay leaf
Salt and pepper
1 cup beef broth
1 1/2 cups sour cream
1 pounds ground beef sirloin
1 pound ground pork
1/4 cup Worcestershire sauce
12 slices of rye bread
6 slices of tomato (optional)
Heat the butter in a large skillet over medium heat. Add the sliced onions and bay leaf; season with salt and pepper. Cook, stirring occasionally, until deep caramel in color and very soft, 35 minutes. Deglaze the pan with the beef broth and cook until all the liquid is almost absorbed. Let cool, then discard the bay leaf. Stir in the sour cream.
Preheat a large cast-iron skillet over medium-high heat. Place the beef in a bowl and season with the Worcestershire, salt, and pepper. Grate 3 to 4 tablespoons of the peeled onion over the meat. Mix the meat, but do not overwork it. Form 6 patties. Drizzle the skillet with EVOO. Cook the burgers, turning once, for 6- 8 minutes for pink centers.
Turn the heat on cast iron to low. Place the burgers on the bread and top with the onion mixture and tomato. Melt 1 tbs of butter in the skillet. Place the sandwiches in the cast iron and toast on both sides like a grilled cheese.
Tip: When toasting these I use a lid that is smaller than the cast iron and put directly over the sandwiches, then I manually put pressure on the lid. This weight helps get a great toast on the bread and form it into a true patty melt.
Tuesday, February 14, 2012
10 raw frozen jumbo shrimp
2 cloves of garlic
1 bay leaf
1 lemon, quartered
1 tbsp Old Bay Seasoning
1 tbsp butter
Salt and fresh cracked pepper
Combine all ingredients into a pot of boiling water and simmer on medium until shrimp are fully cooked, about 8 to 10 minutes (since my shrimp was frozen).
Using a slotted spoon remove the shrimp and lemons. Serve over a bed of pasta or rice. I used whole wheat spaghetti and tossed it with butter and chopped parsley. Squeeze the extra lemon juice over the dish and enjoy!
On a side note I am here forward pledging to do more blogging and (attempt) to pull my weight! Happy Valentines Day!