A Joe and Kirsten Valentine's Dinner Extravaganza

So yesterday was valentine's, and the very most important thing on this day is not roses, chocolates, or jewelery, but to spend time with your loved ones.  This day should not be all about what you get or have to give to someone.... Anyhoo,  though joe and I don't like to make a huge hullaballoo about this alleged holiday (as seen from my mild rant above), we do feel the need to of course spend this day together (thus we decided to cook an extravagant dinner for two), and gives an excuse to perhaps splurge on some fancier ingredients and more take more time constructing recipes than we might normally try.  What we decided to make was homemade Artichoke and Goat cheese Raviolis in a Mushroom Ragout, paired with a Bacon Wrapped Filet Mignon, and for dessert Fried Ravioli filled with Nutella and served with whipped cream and fresh berries.  Needless to say this was quite a meal and a super fun production (and honestly was surprisingly easy!).  There was of course the mishaps that began when we could not for the life of us get are darn raviolis to stay together when they boiled.  Low and behold, joe came up with a architectural difference in the wrapping of said ravioli, that then worked beautifully (he was a culinary genius in the kitchen last night!).  So without further ado, Valentines Recipe's For Two!

Artichoke and Goat Cheese Raviolis

in a Creamy Citrus Mushroom Ragout

Ingredients

• Wanton Wrappers (find them in your grocers' refrigerated section, often near the  fresh vegetables)

The Filling

(makes at least 48 raviolis)

• Two 8 oz jars of Marinated Artichoke Hearts (Diced)
• 16 oz of goat cheese
• 4 cloves of garlic (minced)
• 1/3 cup of whole milk Ricotta cheese
• two egg yolks (put the egg whites into a separate bowl to the side add a tblspn of water and mix, will use for sealing the edges of the raviolis)
• salt and pepper to taste

1. Mix all of your ingredients above, in medium size bowl, and set to the side.
2. Bring large pot of water to boil, and begin filling your raviolis.
3. Take one of the wanton wrappers, and using a pastry brush, brush the edges with your egg whites. 
4. Using a Teaspoon (for eating) add about half a teaspoon of your filling to the wanton.  Make sure that you place it a little off center towards the upper edge.  Now take that upper edge and fold over towards bottom (you will now have a rectangle).  Making sure your filling is not squishing out, seal the edges together (should have a couple centimeters of just the dough on three sides of the filling), fold these edges over onto themselves, then using the prongs of the fork, press the edges down being careful not to puncture where the filling is.  If you seem to be having trouble getting it to have a couple centimeter edge, use less filling.
5. Place each ravioli onto a cookie sheet that has been lightly oiled (you do not want them to stick to the sheet nor to each other).  Once you have made as many raviolis as you would like you can start placing them into a pot of lightly salted boiling water.  If using a large pasta pot you can probably cook about 8-10 at a time.  Use a slotted spoon to extract the raviolis from the water once they float to the top (should take a matter of minutes), get excess water off, and place onto another oiled cookie sheet.
6. With the amount of filling you have made, you can make around 48 raviolis (maybe more).  You certainly do not have to make all of them at once.  As long as the wanton wrappers are kept in a tightly sealed container in the fridge (for up to seven days) or frozen for long time use, and the filling can either be refrigerated for at least a week, or frozen for long term use as well. 

Mushroom Ragout
(if making the full 48 raviolis, you might want to increase your ingredients by 1.5, if you like a ton of sauce)

Ingredients

• 16 oz baby portabella mushrooms (chopped roughly)
• 16oz of shitake mushrooms (chopped roughly)
• 1/3 cup of fresh basil (finely chopped)
• 3 tblsp butter
• 3 shallots (chopped fine)
• 4 cloves garlic (minced)
• juice of one lemon
• 1 cup of half and half or whipping cream
• 1/3 cup grated parmesan/romano cheese, and extra to sprinkle later

1. In large saucepan (with high sides).  Melt butter over medium heat.  Once completely melted add your shallots and garlic.  Let sweat for a few minutes.
2. Add all of your mushrooms, the basil, and your juice of one lemon, salt and pepper to taste. Mix and cover for 3-5 minutes.
3. Add your cup of cream and mix thoroughly.
4. Add parmesan and again stir well.  Leave uncovered, simmering over low heat for about 15 minutes or until your are ready to plate.

Place your raviolis on a large platter and spoon your mushroom ragout evenly over the top.  Sprinkle with the excess Parmesan/Romano cheese.  Serve immediately.

Bacon Wrapped Filets
pre-heat oven to 400 F

• Two thick cut filets 8-16 oz
• thick cut bacon, (preferably pepper bacon)
• garlic salt
• ground pepper
• toothpicks
• Olive oil

1. Wrap your bacon around the edge of your filet, tightly.  Hold in place with one or two toothpicks
2. If your bacon is not peppered, then place some ground pepper onto a plate and roll the filet, bacon side, in it.
3. Then garlic salt and pepper each side of the filet, pressing it down into the meat.
4. Bring a pan of olive oil up to a sizzle.
5. Place your filets bacon side into the pan.  Let cook until golden brown, and then flip so that all of the bacon around the filet is golden brown.
6. Then sear the top and bottom of your Filet.
7. Place onto a cookie sheet (or if your pan is oven proof), and onto middle rack of oven.
8. If you like medium rare to rare, and is a thick cut, probably only need to be in for about 15 minutes (tops).
9. Take steak out, place onto plates, and let sit for 5 minutes so juices do not leak out once cut into.

Fried Nutella Raviolis

• Wanton wrappers
• 1 egg white (with 1/2 tblsp water)
• nutella
• powdered sugar (for dusting tops of raviolis)
• vegetable oil/crisco (for frying)
• assortment of fresh berries, (blackberries, blue berries, strawberries)
• Whipped cream (either freshly whipped or out of the can)

1. Melt your crisco in a pot of small to medium size, depending on how many raviolis you need to make.  They fry up quickly so you can use a smaller pot with about 2 cups of crisco melted, if only make 10-12...if more might want to use a bigger pot. (bring this up to frying temp)
2. Take wanton wrapper, and egg white the edges with a pastry brush.
3. Using about half a teaspoon of nutella place slightly off center more towards one corner of the wanton.
4. Then bring this upper edge over towards the bottom corner (forming a triangle).  Make sure you have a couple centimeters of just dough around the filling, seal edges using fingers.  Fold these edges onto themselves, and using prongs of a fork press down.
5. Place these into oil, and fry until lightly golden on both sides (will have to flip the ravioli so each side is golden, do so using slotted spoon).
6. Place raviolis onto plate, covered in paper towel to soak up excess oil.
7. Once all raviolis are done, and cooled, sprinkle powdered sugar over the tops.
8. Serve on plate with whipped cream and mixed berries.

Voila' ENJOY!

Helpful Hints and Time Saving Tips

So I know that my blogging has been a little absentee over the past couple weeks, but it has been truly hectic at work, and on the weekends I haven't done much cooking (because of birthdays, get togethers, dinners out).  However, I thought perhaps a few ideas/helpful hints on how to cook something tasty for serving of one or two might be of interest, and using some very basic things that I, for the most part, always have at my disposal.

First of all there are a few items you should try to keep in your pantry and freezer.

• flour
• italian breadcrumbs
• dried spices (red pepper flakes, basil, oregano, dill, rosemary). 
• white rice
• box or two of pasta (even if you don't have any tomato sauce)
• potatoes (whether idaho or red skin, they last for a long time, and you can make quite a few different dishes with this wonderfully delish staple). Make sure to place in crisper drawer, loose...as in not in a plastic bag.
• a head of celery
• white onions
• eggs
• garlic
• olive oil
• frozen veggies: spinach, peas, broccoli (or your favs)
• Chicken breasts, frozen (see recipe for Italian breaded chicken!)

Based on this limited list of ingredients at one's disposal, you can make a plethora of different meals that are quick, easy, and delicious!  The nice thing about all these items, is how long they will last, in terms of shelf life.  Not to mention you will definitely get more than just ONE use out of each of these items.

So what can you make?  

Chicken Salad

servings 2

Ingredients: 

• 1 large chicken breast of 2 smaller ones (thawed)
• 1/2 cup of celery (chopped)
• 1/3 or 1/4 cup of white onions (chopped)
• 1/4 cup of Mayo (or til dry ingredients are just wet)
• 1 tblspn of dried dill or 2 tsp of fresh dill
• pepper and salt to taste
• you can also add a clove of minced garlic if you would like

1. Roast your chicken in oven for 30-40 minutes at 350 F.  Make sure to salt and pepper the outside of the breast.  Take out and let cool to room temp.
2. You can either chop your chicken into little cubes (after it fully cools), OR shred it using one fork to hold the chicken in place and the other to grate it into shredded pieces (if you plan on shredding, is easier to do so while chicken is somewhat warm).
3. Now add the rest of your dry ingredients, and mix so everything is evenly dispersed.
4. Add your mayo, can add a little at a time so you do not make it too wet.  Make sure everything is well mixed, and then cover and let sit in the fridge for a few hours or overnight....this allows all the flavors (especially of the dill) to come out.  

Serve as a sandwich, eat a top lettuce, or on its own!


HINT: instead of chicken, hard boil 4-6 eggs.  Let cool completely as is easiest to peel and handle. Using same amount of ingredients as above, add your diced eggs and you can make an absolutely delish egg salad!  


HINT: Boil 1/2 lb of pasta (your choice though I love farfalle) and simply mix your chicken salad into the pasta...you now have something hearty, fresh, and tasty!  Go ahead and even dice some eggs into the mix, makes a great side dish at a BBQ.

Chicken Cutlets

servings 2

• one thawed chicken breast
• 1/2 cup flour
• 1/2 cup italian bread crumbs
• 1/2 cup milk
• 1 egg
• Olive oil
• salt and pepper

1. In one medium sized bowl mix together the flour and italian breadcrumbs (you can season with more dried herbs and salt and pepper if you like).  In another medium sized bowl, scramble your egg in the 1/2 cup of milk.
2. In medium skillet add a few tblspn of olive oil.  Turn on medium to high heat, do not let it start to burn.
3. Butterfly/filet the chicken breast so you now have two much thinner pieces.  Dip one into the egg/milk mixture, then thoroughly coat with the flour/breadcrumbs, dip again into the milk and then again into the flour.  Repeat with other filet, and place in skillet with the olive oil.  Cook on medium til golden brown, then flip.  Place on cookie sheet, into oven at 350 F for an additional 20 minutes.  (If the filets seem thin enough, they are probably cooked all the way through after frying).

Serve as entree' (along with a side of veggies and/or mashed or pan fried potatoes),  slice lengthwise and serve a top a salad, or add some tomato sauce and mozz for italian breaded chicken (see previously written recipe).

Stuffed Chicken Breast 

(this chicken is dressed to impress, whoever you make it for will think you slaved....we'll keep it our little secret!)

1. Instead of cutting the chicken into two equal pieces.  Cut so it is still connected (called butterflying). Pound out with a meat mallet to thin it out a little more, but do not create holes.  Still coat with the bread crumb/flour mixture but only on one side.  
2. On the side that has no coating, stuff with anything you particularly like/have in your pantry. I like to use spinach and feta cheese but you could use anything including ham and swiss (make simple chicken cordon bleu), or with peppers and onions.  
3. Make sure whatever you are stuffing it with is more towards middle of one half of the breast.  Then roll over the top and tuck in the edges, secure using some toothpicks...you don't want the insides to cook out.  You can fry it first if you want OR simply place into oven at 350 degrees and cook for about 45 minutes.  If you want that golden brown effect, spray with cooking spray OR lightly brush melted butter/margarine on the top of it.

Chicken Fried Rice

servings 4-6

• Day old (or more) 4 cups of cooked white rice
• 2 chicken breast (thawed and cubed)
• 1 cup of celery (coarse chopped)
• 1/2 cup of white onion (chopped)
• 1/2 cup of sliced carrots
• 1 cup of peas (bring frozen peas to room temp before using)
• 4 garlic cloves (minced)
• 3-4 eggs (scrambled)
• soy sauce
• 1/2 cup of green onion 
• if you want to make spicy add 2 tsp red pepper flakes or some Rooster/Srirachi sauce.

1. In large pan with sides OR preferably a wok, add a couple tsp of olive oil OR peanut oil.  Turn on medium/ high and make sure to cover as much surface of Wok with olive oil.  Throw in your chicken, season with salt and pepper to taste.  Cook all the way through.  Take out of pan and place to the side.
2. Add your garlic, carrots, celery, and white onion.  Cook til carrots are tender and celery/onion is translucent (you do not want mushy veggies).  (at this point add your spiciness as well)
3. Add your eggs, and mix.  Cook til just done.  Add your white rice, and mix thoroughly so everything is evenly distributed.
4. Add your chicken and your peas, stir thoroughly.
5.  Drizzle soy sauce over top of rice, and mix.  You want the rice to take on a slightly brownish hue due to the soy sauce, so add enough for your own taste or serve the soy sauce on the side
6. Plate your fried rice on a platter (or as individual servings) and sprinkle the green onions over the top.  

I actually made this last night, because all I had in my fridge was left over white rice, celery, onions, and carrots lol.  Boy did it hit the spot though!!! 

HINT: you can replace the chicken with shrimp, beef, or pork, or do vegetarian style.  You can also use cilantro with, or in lieu of, the green onion, and add peanuts for crunch (more Thai-like then).

Chicken and Spinach Fettucini, in a Lemon and Garlic Olive Oil Sauce

servings 2-4

• 2 chicken breasts, thawed
• 1lb of fettucini, or pasta of your choice
• 1 8oz package of frozen spinach (try and get the bag, you don't have to drain it as much)
• Olive oil
• juice of 1 lemon, or 1/3 cup of fresh lemon juice
• 4 cloves of minced garlic 
• 1/2 cup of finely chopped white onion
• 1/2 cup of Parmesan
• salt and pepper to taste
• 1 tsp red pepper flakes (optional)
• 2 tsp dry basil or 1/4 cup of fresh (optional)

***If you want to use fresh spinach make sure to get at least a 16 oz bag and chop the spinach before adding to pan.

1. Either cut your chicken into strips and saute in a few tblsp olive oil til golden brown OR grill whole chicken breasts and cut afterwards (I prefer grilling, especially if on the BBQ, adds a smoky flavor to your cooking). Set to the side
2. Boil your pasta, approximately 10 minutes.  You do not want it to be overly cooked. Set to the side, add a little olive oil so noodles do not stick together.
3. Thaw out your spinach, and make sure it is drained well.  Easiest way to do this, place couple sheets of paper  towel in colander, pour your thawed (wet) spinach in and using your hands squeeze out as much excess water as you can. set to the side
4. In a large pan, with sides, add about 1/4 cup of extra virgin olive oil.  Turn to medium heat.  Add your garlic and let sweat for a few minutes. 
5. Add your onions, pepper flakes, and basil (if dry).  Saute' til onions are translucent.
6. Add in your spinach and basil (if fresh), along with salt and pepper to taste, mix.  Add the juice of one whole lemon to the spinach mixture.  Either bring spinach up to temp (if it was frozen) or let the fresh spinach cook down some.
7. Finally add into pan (if large enough) your pasta, mixing so everything coats and is distributed equally.  If your pan is not large enough, simply pour everything into a serving bowl, and stir in there. 
8. Plate your fettucini either on a platter or individually.  Top with the sliced chicken breasts and with your parmesan cheese.  Serve immediately.

If you have the luxury of using fresh parmesan or even romano cheese it makes a huge difference!

What to do with potatoes???  This is probably the easiest ingredient to make a meal/side dish out of.  First and foremost there is the baked potato.  Top with some sour cream and either chives and green onions you have a meal in itself, or how about broccoli and cheddar cheese.  But if you want something a little more impressive.....

Rosemary Roasted Potatoes

Servings 2-4

• 1-2 lbs of potatoes (preferably red skin but any will do)
• dried or fresh rosemary
• olive oil
• salt and pepper

1. In a baking dish or cookie sheet with sides, add some olive oil, and place your potatoes (quartered).  
2. Drizzle enough olive oil over potatoes and mix so they are evenly coated
3. Sprinkle salt, pepper, and a couple tsp of rosemary.

Place in oven at 400 F, turn them every 20 minutes.  Bake til tender and golden brown.

Don't like rosemary, instead sprinkle with parmesan, romano, or even asiago cheese. OR add the cheese along with the rosemary, I promise you will not be disappointed!

Got the Kraft Mac n Cheese Blues?

So there were certain staples in our diets as undergrads: One was Ramen, and of course Kraft Mac n Cheese. And as good at the time as both of those were, mostly cause we were so hungry we would have eaten day old, left out all night, pizza (which Im sure in a hungover stupor I have), the thought of powdered, day glow orange cheese that would stain your whites/counters, quickly lost its luster.  Not to mention for how much work/other ingredients you STILL had to put into making it (milk, butter, and boil the darn noodles), you might as well just make totally awesome, scrumptious, mouthwatering, mac n cheese that will feed an army, or you for days.  I am certainly not going to claim this to be GOURMET, but ask my constituents and they will tell you that this recipe is a winner!

Baked Macaroni and Cheese

Ingredients

preheat oven to 350 F

• 2 X 16 oz boxes Macaroni Elbow Noodles 
• 1 large block of velveeta 
• 3/4 of a half gallon of milk
• 1 stick of butter
• 2/3 cup of flour
• 1 small-medium white onion (finely chopped)
• 6 cloves of garlic (minced)
• 6 roma tomatoes
• 1 cup of parmesan cheese (fresh or from shaker)
• 1/3 cup of fresh parsley 
• 2 tblsp paprika (not necessary)

1. Bring a large pot of water to boil. Add a couple dashes of salt, add your noodles. Cook til just tender (about 10-15 minutes, you want them slightly el dente).  Drain noodles thoroughly, and in a 9 X 13 greased pan, add your noodles.Set to the side.  You will probably end up having some noodles left over. 
2. In medium to large saucepan, melt your butter over medium heat.  Add your onion and garlic.  Let simmer for about 5 minutes, stirring occasionally.
3. Add your flour to the butter/onion mixture.  This will make your roux.  Mix til evenly distributed and is a thick paste.
4. Add about half of your milk to the roux.  Using a whisk, over medium heat, stir until the paste is completely dissolved.  Bring the milk mixture up to temp (hot enough to easily melt your cheese) but do not let burn.  Stir occasionally.
5. Cube all of your velveeta.  Add about a quarter of the block in at a time.  Make sure to keep the cheese from sitting on the bottom of the pot or else it will burn, continuously stir until all of your cheese is completely melted. The consistency should not be soupy, more like a thinned out version of cheese dip.  So at this point it will probably be super thick.  Add more milk according to how ooey gooey you want your sauce to be.  You very well might want to add the rest of the milk, but use your own discretion.
6. Add your fresh parsley, and if you want about 2 tblspns of paprika
7. Make sure the noodles in your 9 X 13 are broken up, not clumpy.  Simply just use your hands to do this.  You can then take your sauce and pour evenly over the top of the noodles (start with a little more than half of the sauce).  Mix the sauce and noodles until evenly distributed.  Then add the rest of your sauce, and do the same.  It should be extremely saucey!
8. slice your roma tomatoes, thin but not paper thin. Place them on top of your mac n cheese evenly (make sure to press down your MacnCheese into the pan so you have a flat surface to put the tomatoes on).
9. Sprinkle the Parmesan over the top of the tomatoes.
10. Place in oven at 350 degrees F for about 30-40 minutes, or until bubbly.

There are lots of things you can do to this basic recipe to diversify.  Personally I like to add bacon, but you could even add spinach or bleu cheese. Or if you just love basil use that instead of parsley!

Served this, along with homemade chicken tenders at a potluck/game night I threw this past weekend.  Unfortunately I was not able to take a picture of my mac n cheese because the minute I put it on the table, the masses dove in, and it was quickly polished off....which is obviously a happy moment for any cook :0)  This served, with some leftovers, 10 people (8 of which were hungry men).

COOKING TIP:  This mac n cheese can totally be frozen.  Just make sure to take off the tomatoes before doing so, as they get a little mucky if you freezem'.  Then simply cut your Mac n Cheese into squares of appropriate serving size, and individually wrap them in plastic wrap.  Then place them all into large freezer bags.  This way if you are at a loss of what to eat, especially if its JUST yourself, you have an easy, serving for one size, mac n cheese!

Perfect Friday Dinner: Goat Cheese, Caramelized Onion, and Prosciutto Flatbread Pizza

So you get home from work, and you want to have your significant other over for dinner, drinks, and a movie.  The only problem is time right?  Not with this recipe!  I made this tasty concoction this past friday after joe and I had a helluva week, and wanted to simply enjoy each others company and a nice glass of wine (by the way may I recommend the Stellina di Notte Chianti, was extremely well priced and very smooth).

not a pic of my ACTUAL pizza but looks pretty darn close.  Mine used basil instead of arugula.

Goat Cheese, Carmalized Onion, and Prosciutto

Flatbread Pizza


Ingredients (serves 2-4 people)

• 1 medium sized pre-made flat-bread, or for individual sized pizzas get the gyros pita bread.
• 16 oz goat cheese
• 4 cloves of garlic, minced
• 8 halved/quartered cloves of ROASTED garlic (see below how to make)
• 2 tsp lemon zest
• 1/2 cup of fresh basil
• 1/4 lb of thinly sliced prosciutto (make sure when you order it from the deli that you ask them to place paper between each slice)
• 3 medium white onions, chopped
• granulated white sugar
• olive oil
• seasoning salt (or creole seasoning)

The night before you plan on making this (or you can make a couple days before)  take your goat cheese and bring to room temp.  Then in sealable container mix together the lemon zest, garlic, and goat cheese. Cover and store til needed.

In medium to large pan add a couple tbl spn of olive oil.  Chop your onions so that they are in hearty strips.  Add to pan over medium heat.  Sprinkle about 3 tblspn of sugar over the top.  Cover, and cook for about 30 minutes or until golden brown.

Set temp of oven to 400 degrees F.  Place your halved/quartered fresh garlic, tblspn of olive oil, and a dash of salt, on a large enough piece of tin foil so that you can scrunch the sides together so no steam can escape.  Put in oven for about 20 minutes, open up tin foil and bake for additional 15 minutes. Take out of oven and place to the side.

Once your onions and garlic are done; flip over your flat-bread or gyros pita breads and lightly oil with pastry brush on the bottom, season with seasoning salt or creole seasoning. Place on cookie sheet oil side down.

Make sure your goat cheese has been brought to room temp, you can even put in microwave for 20-30 seconds to make sure it is easily spreadable.  Spoon over bread (s) evenly.  


Add your onions, along with your roasted garlic. Then make wide strips out of your prosciutto and add them as well, sort of scrunched up all over the top.  Drizzle a small amount of olive oil over the pizza (s), and bake for 20 minutes or until proscuitto is browned.

After pulling pizza out of oven, sprinkle with the basil, and serve immediately.  

    I served this with a very simple salad (tomatoes, onions, iceberg lettuce, and some fresh basil, tossed in balsamic vinegar and olive oil).  Was the perfect end to a not so perfect week....Next week get ready for another cooking lesson adventure as Daniel and I plan on making Baked Macaroni and cheese! mmm mmm good....

ENJOY!

Social Butterfly vs. Thrifty Spender....can you be both in the big city???

So I thought I ought to give a little background about The Thrillist link I have so conveniently placed under the Links That You'll Love category on my blog.  Essentially I stumbled upon this mecca of culinary information.  I had JUST moved to Chicago and so was in search of ways to learn about interesting and delicious restaurant option in the city, and do so without depleting all monetary funds.  Now although my boyfriend has been a resident of chicago his entire life, and lots of our mutual friends as well, I was certain that there were "must try" establishments being looked over.  So I googled, and clicked on The Thrillist Chicago .  I signed up, and I am emailed about new and exciting restaurants and events going on in the city.

I have actually been to two parties sponsored by The Thrillist and had the most amazing time ever.  The first was through Patron Social Club Chicago  and went with my good friend Liz, who sadly hates tequila, but was fortunate to find that they would make her ANY drink she wanted.  Imagine limitless amounts of tequila concoctions (we are not talking shots here either, but delish martini's and tropical drinks) at the Landmark Grill and Lounge located downtown.  I definitely recommend this place!    The second time was for the Holiday party, the locale being Lumen (pretty squanky).  It was sponsored by Stoli Vodka, they had a liquor luge, open bar, were giving out presents, and made my BF wear a santa hat...obviously couldn't have gotten any better. Me with Antlers on @ Lumen (apparently I made the cut ha)


ALSO- if you haven't already signed up for GROUPON do it.  Basically it's a website that offers a deal each day, that they send you via email.  For example I recently got a 40 dollar gift certificate, but only paid 20 bucks for it, to one of Joe's and my favorite sushi places, TANK on Lincoln ave (Lincoln Square area).

So go sign up!  Keep a look out for new places to try and FREE things to do.  This is the best way to be social and not go broke!

Stuffed Shells with Smoked Whitefish in a Lemon Béchamel Sauce

Okay soooo last weekend I didn't have a cooking buddy to teach new and exciting culinary techniques to.  However I did come up with a recipe that may not be EASY but it was soooo tasty I have to add it to the list.  While back home in the GP (thats Grosse Pointe for any of you non-Michiganders, which happens to be right next to D-town, wha wha) for the holidays my dad smoked about 3 lbs (three separate filets) of whitefish.  Which just so happens to be my totally favorite thing ever, not kidding nor is it an exaggeration.  I am a fan of the finger foods or tapa style dishes, and we ALWAYS have the white fish served on saltine crackers with some capers, red onions, and a delish sauce which is really just half mayo and half GOOD stone ground mustard.  Needless to say I ate about an entire filet myself this particular way, lol.  However I got to take another untouched filet back to chicago with me, and although I absolutely adore eating the whitefish in the manner just described, I thought how often do I have such a delicacy of fish as an ingredient at my disposal.  Thus, I began to agonize over what I should do with it in terms of a recipe, and came up with Stuffed Shells in a lemon Béchamel sauce.  Now this particular dish made a ton of food, and was sooo decadent  I could only eat two shells.  Essentially you make a filling of whipped ricotta cheese, fresh basil, parmesan, lemon zest, and the fish.  You then stuff it into the jumbo shell noodles, top it with your cream sauce, and then add more parmesan and some shredded mozzarella, and bake till ooey gooey and slightly browned on top.  But here is the EXACT recipe for you to try at home!  Bon A petit!

Stuffed Shells with Smoked Whitefish 
in a Lemon Bechamel Sauce

Ingredients

Preheat oven to 350 degrees F

serves about 6-8 people

• 1 box of Jumbo Shell noodles (or you can use Cannelloni if you like)
  
• 1 cup of whole milk ricotta cheese
• 3/4 cup grated parmesan, plus more for sprinkling
• 1 cup of shredded Mozzarella
• 1 egg yolk
• 1/2 cup of fresh basil leaves chopped fine
• 1 lb of smoke whitefish (or any seafood of your choice, crab would be a nice substitute)
• 2 tsp lemon zest
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• Bechamel Sauce, recipe follows

Bring large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 10 minutes for me was PERFECT.  Drain pasta and place each shell on slightly oiled cookie sheet/platter, do not lay on top of eachother, you do not want them to stick.

In large bowl mix together your ricotta cheese, 3/4 cup of parmesan, egg yolk, basil, seafood, lemon zest, salt and pepper (mix well).

Fill your noodles with about a tblspn of filling eachother.  Make sure to mold the mixture slightly so it is nice and compact (you do not want it to cook out of the noodles).

Place each shell into a buttered/oiled baking pan (9X13).  If using Shell noodles place them so the open edge is facing up.  Layer your Béchamel sauce evenly over the shells, and sprinkle with the remaining Parmesan and 1 cup of shredded Mozzarella. Bake until bubbly and the top is golden brown, about 20 minutes.  Serve immediately.

COOKING TIP: This meal can easily be a vegetarian crowd pleaser simply by leaving out the seafood! OR even add some spinach to give these shells a completely different taste.

Béchamel Sauce

• 1 stick of butter
• 3 tblspn of all purpose flour
• 6 cups of half and half (warmed)
• 6 cloves of minced garlic
• 1/2 tsp salt
• 1/4 tsp white pepper
• pinch of nutmeg
• 1 tblsp lemon zest

1. In a medium sauce pan, melt the butter over medium heat.  
2. Add your minced garlic and lemon zest and let saute' for a couple minutes, do not let it burn.  
3. Add the flour and whisk until smooth, about 2 minutes.  
4. Gradually add the warmed half and half (warm the half and half in separate saucepan over low/med heat), whisking constantly until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil).  
5. Remove from heat, and stir in the salt, pepper, and nutmeg.
   

COOKING TIP:  The sauce can actually be made even a few days a head of time. Simply cool, cover, and refrigerate.  Make sure to warm the sauce slightly over low heat once ready to pour over your noodles.

 I definitely do not think this recipe is too difficult for newer cooks to try.  The only place you COULD run into any trouble is the thickening of the sauce.  Sometimes your sauce ends up more pasty than thick.  Just make sure to have EXTRA half and half or even milk at your disposal.  Then just keep adding it to the sauce until it becomes the right consistency.  I served this meal, to just Joe (my boyfriend and culinary muse) and myself, along side a hearty Antipasto salad (romaine and iceberg lettuce, hard salami, bacon, tomatoes, red onions, banana peppers, Asiago cheese (flakes), served with balsamic vinegar/olive oil and some italian seasoning).  I thought it was a great combination.  The only thing that was missing was a delish Pinot Grigio to pair with it!  Which if you need a good one, Santa Margherita Vineyards makes an AWESOME varietal!

http://www.santamargherita.com/en/products/white_wines/pinot_grigio_valdadige

Hearty and Warming on a CHILI evening!

           So anyone from the midwest knows that the best thing in the world when it is this unbearably cold out is some type of beverage or meal that warms you from head to toe!  I am personally a huge fan of soups in general, though for those out there that never seem quite filled up enough after a bowl of Chicken Noodle, the next best thing is of course chili.  Now chili, contrary to popular belief, is NOT difficult to make.  And you can play around with the recipe in numerous ways to fit your favorite tastes.  Hotter, smokier, lighter, vegetarian, chicken instead of beef, etc etc etc.  Here however is the standard recipe for a hearty pot of tomato and beef based chili.  Enjoy!

Hearty Chili and Mexicali Cornbread

Ingredients

·       28 oz can of tomatoes (diced or crushed)

·       2 lbs of ground round

·       2 white onions (small to medium)

·       1 green pepper

·       1 cup of chopped celery

·       6-8 cloves of garlic minced

·       couple tblsp olive oil

·       1 large (28 oz) can of red kidney beans

·       1 16 oz can of chili hot beans (if you can find them)

·       28 oz water or 28 oz Beef broth

·       Beef bouillon cubes (if using 28oz of water)

·       Flour

·       chili powder

·       cumin

·       dried red chili pepper flakes (if you want it spicier)

·       salt and pepper

1.     In large pot add about two tblspns of olive oil and turn on medium heat. Add your 2 lbs of ground round and as it cooks, use spoon to chop up into smaller bits (leave sort of chunky).

2.     Once meat looks to be cooked all the way through, you can drain off the excess fat if looks to be too much, but if using ground round or better shouldn’t need to.  Now add all your chopped veggies (onion, celery, green pepper, garlic). Cook til veggies are tender/translucent…NOT MUSH.

3.     Add enough chili powder til your meat is a nice red brown color.  Add about 1 Tblsp of cumin, 1 Tblsp ground black pepper, and 1-2tsp of dried chili pepper flakes. Mix.

4.     Now add enough flour to meat/veggie mixture so everything is pasty, probably need about ½ cup.

5.     Add your can of tomatoes.  Using same can, add 28 oz of water (basically you should have equal water to tomato ratio). MIX well. 

6.     Using the dried cubes of beef bouillon, add about 2-3 to your pot.  Make sure to take out a small amount of your tomato/water base and add your cubes to that.  If you microwave it for about 1 minute the cubes will become completely soluble and you can simply dump it back into your pot.  Another alternative would be to use 28oz of liquid beef broth instead of the 28 oz of water.

7.     Add all your beans, and mix thoroughly.  Keep on medium heat so it nearly comes to a boil (or 40 minutes).  But do not let the bottom of chili burn.  If looks like too much is sticking, turn down.  Stir chili off bottom and sides every so often, will help to thicken it.  The longer you cook it the more the flavors will blend together, so if you have the time you can let it cook for longer than the 40 minutes, really up to you!

8.     After chili has cooked for a while, taste and see if you want to add more spices.  Usually you will need to add more chili powder, and make sure to add a couple dashes of salt to bring out the taste in the tomatoes.

9.     Serve with shredded cheese and sourcream!

For Mexicali Corn Bread: 

Use recipe off the back of the Aunt Jemima cornbread bag.  In addition to what it calls for, add 1 small can of creamed corn, 1 finely chopped jalapeno, and 1 cup of shredded cheddar cheese.  Make sure to grease the pan you are using well!  OR use cupcake pan and make individual muffins :0)

COOKING TIP:  Chili is one of those items that freezes/thaws really well.  Make a double batch and freeze back the rest.  Is a wonderful treat to have a tasty meal with none of the hassle!