Cauliflower and Potato Salad

 

 

 

 

 

 

 

 

Photo Credit: Eating Well Living Well

   It is no secret that for years I have been adding cauliflower to mashed potatoes, soups and other such things in order to cut down on the amount of starch and add some extra vegetable to a dish. Often times I will not announce this until after the meal has been devoured and the accolades given. It is the surprise of the diner's face that gets me every time, when they realize they have just eaten cauliflower (something they often attest to being a vegetable they do not usually like!)

 Now masking cauliflower in potato salad is little bit harder, nonetheless; over at the Guilty Kitchen I have found a delicious and mouthwatering recipe for a Cauliflower and Potato Salad that children of all ages and of the finickiest palates will enjoy! 

Cauliflower and Potato Salad: adapted from: Guilty Kitchen

Yield: 6 healthy servings

Prep Time: 20 minutes

Cooking Time: 15 minutes

Can be made one day ahead of serving

1 head of Cauliflower, cut into 1/2 inch pieces

1 lb of Narragansett White Potatoes, cut into 1/2 inch cubes

1 1/2 cups of peas

2 tbsp of olive oil 

2 large Christoper Ranch Shallots, sliced*

2 cloves of garlic, minced*

2 tbsp of white wine vinegar

3 tbsp of olive oil 

1 tbsp of horseradish

sea salt & fresh ground pepper to taste

2/3 cups of Narragansett Creamery Sea Salt Feta, crumbled

1 tsp Dijon mustard

1 tbsp mayonnaise

2 tbsp of Stonyfield Plain Yogurt

 

 In a medium size pot soak your cut potatoes in cold salted water for at least 30 minutes. Strain and rinse the potatoes. Refill the pot with room temperature water and return the potatoes to the pot and boil the potatoes on the stove until they are fork tender. Once they are done remove them from the stove, strain them and allow the potatoes to cool in the colander to drain of all excess water.

 In a steamer, steam the cut cauliflower until it is al dente, has a slight crisp, about 6 to 8 minutes. Allow the cauliflower to cool to room temperature. 

 Using the same steamer cook the peas for 4 minutes. Remove from the steamer and set aside to cool.

 In a small saute pan heat the 2 tbsp of olive oil over medium heat. When the olive oil begins to swirl and dance in the pan add the garlic and shallots. Saute until the shallots are translucent, about for to five minutes. 

 In a small mixing bowl add the following ingredients to make the dressing: olive oil, horseradish, salt and pepper, crumbled feta cheese, Dijon, mayo and yogurt. Stir until well combined.  Combine with the garlic and shallots. 

 Combine the potatoes, cauliflower and peas in a large mixing bowl. Add the dressing and gently toss the ingredients together making sure to coat evenly. 

 Cover the bowl and chill in the refrigerator until it is ready to be served!!

*If you do not want to use the garlic and shallots, chopped red onion can be substituted. Use 1/2 cup of fresh raw red onion (do not saute it.)

Mini French Toast!

Cinnamon Sugar French Toast Bites by: Multiply Delicious

 I love breakfast! However, from Monday to Friday I am not all that great at finding the extra few minutes in the morning to do anything more than pour myself a bowl of cereal or add some water to instant oatmeal. On a recent trip to the grocery store I had checked out a few different breakfast items in the freezer aisle that might be good items to have available. 
 After a brief perusing and label reading of the options available I had decided that it would be healthier for myself to make at home and freeze. Personally I have a thing about being able to identify and pronounce all the ingredients in the food that myself or those I care about will be consuming...

 French Toast Bites (or Sticks depending on what you prefer.) 

 As a child french toast was one of my favorite breakfasts to have, smothered in syrup, powdered sugar and butter! It can also be made ahead in bulk and frozen for reheating in the toaster oven or microwave quickly and easily too for a quick breakfast or snack.

Ingredients:
 
  8- 10 Slices of Bread* ( I prefer Cinnamon Raisin Bread)
  4 Eggs
  1 cup Milk**
  2 tablespoons of Sugar
  1 teaspoon of Vanilla Extract
  1/4 teaspoon of Ground Cinnamon
  1 tablespoon of Maple Syrup

  2 tablespoons of melted butter for brushing.

Preheat oven to 425*F

Stack the bread four to five slices high and cut into thirds lengthwise and again width wise to make small bite sizes pieces about one inch square. Set the bread aside until it is ready for dipping.

 In a large shallow bowl combine all of the ingredients (eggs, sugar, milk, vanilla, cinnamon and syrup.) Whisk together all of the ingredients until fully combined. Add about 10 pieces of the bread at a time to the mixture using a slotted spoon to toss them around the mixture to get fully coated. Use the spoon to transfer the cubes to a non-stick or greased cookie sheet brush the tops of the bites with the butter. You might need two cookie sheets.

  Bake for 10 to 12 minutes or until the tops are browned. Remove the pan from the oven, turn the bites over and brush with remaining butter. Return the pan to the oven and bake for another 6 to 8 minutes, or until the the bites are browned.

  Set aside a few to eat right away and let the rest cool on a bakers racks. Once the bites are cooled transfer 9 bites to a snack back and put them in the freezer to freeze. I will add all the snack bags to one large Ziploc freezer bag for better organization in the freezer and label and date the large freezer bag. To reheat the bites either heat them in the toaster oven 3 to 5 minutes or in the microwave for 1 minute. They can be microwaved right in the bag for a really quick snack on the go.

*If you have some bread left over that is a bit stale or is on it way to getting there that is best type of bread to use for making french toast. It will hold up to the egg dip much better and won't be as mushy.

** Milk: When cooking with milk I find that either low fat or whole milk is best, skim milk has a tendency to get watery. Buttermilk can also be used for a different flavor.

Alfredo. Alfredo. Alfredo

Kitchen Daily ~ Fettuccine Alfredo with Zucchini

Happy Fettuccine Alfredo Day!!! 

   An Alfredo sauce is one of the most versatile sauces that one can learn how to make and extremely easy too. You can have it with fresh or frozen vegetables, with chicken, steak or seafood. You can even customize the recipe to add more or less cheese and butter to make it as creamy and rich as you like. 

 In effort to continue with the my resolution of trying to eat and cook healthier meals I have made a few changes to the traditional Alfredo recipe that uses lots of heavy cream and butter and made a few substitutions like low fat milk less butter (there is not real substitute for the flavor of butter in my view.)

   

Narragansett Creamery Herb & Garlic Angelito

Basic garlic and Herb Alfredo Sauce:

 1 tablespoon of Sommer Maid Unsalted Butter

 1 teaspoon of  fresh lemon zest

 2 teaspoons of all purpose flour

 1 cup of Low Fat Munroe Dairy Milk

 2 tablespoons of Narragansett Creamy Garlic & Herb Angelito Cheese

 3/4 cup of grated Narragansett Creamery Atwells Gold Cheese

 Sea Salt & Pepper to Taste

12 ounces of Fresh Fettuccine or 1 lb of Dried Fettuccine Pasta

 Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente ( having a slight snap left to the pasta.) Once the pasta is cooked strain and drizzle with olive oil to prevent clumping. Reserve a cup of the pasta water and set aside to cool. 

 In a large skillet melt the butter over medium heat, careful not to brown or burn. Add the lemon zest cook for 1 minute until you smell the scent of lemon. Add the flour and stir with a wooden spoon, cook for about one minute or until you smell a slightly nutty scent. Using a whisk introduce the milk slowly stirring the constantly to prevent scalding. Once the sauce has begun to thicken, about three minutes, add the salt & pepper, Angelito Cheese and Atwells Gold Cheese. Continue whisking until the cheese is melted and fully combined. 

 Add the pasta to the skillet using a pasta fork or kitchen tings to mix. If the needed add a bit of pasta water to the Alfredo to loosen the pasta.

  If you want to add fresh veggies like zucchini ribbons, peas, or broccoli add them in after the Angelito and Atwells Gold. 

 As for meat you can cook in the  pan before hand and setting it aside to be re introduced after the cheese has  melted. Do not clean the pan between cooking the meat and the sauce, leaving the little bits of meat for flavor to cook into the sauce. Add the meat to the sauce after the  cheese has melted and the before adding the pasta. 

Spinach, Oven Raosted Tomato and Cheese Souffle

photo credit: Mango Tango

 My Grandmother, Betsy, was a woman of very few dishes. In fact all that I can remember were three chicken curry, tandoori leg of lamb and souffle. The later of the three is one that she was most proud of. for the fact that she could always make it from memory using anything that she found in the ice box or in the cupboards and it would always rise to perfection and taste amazing.
  While last night I took my turn at making a Spinach, Roasted Tomato and Cheese Souffle. Inside her old copy of Larousse Gastronomique I had found her notes on souffle making and decided I would take them to task.


Spinach, Roasted Tomato & Cheese Souffle:

Ingredients
cooking spray 
3egg yolks 
3 egg whites at room temperature
2 tablespoons of butter
1/2 teaspoon cornstarch
1/4 cup flour 
1/2 cup 1% milk
1.5 cups of grated Atwells Gold Cheese
1 cup of sauteed spinach*
1/2 cup of oven roasted grape tomatoes*
1 shallot diced

Directions 
Preheat the oven to 350. 

 Spray a 1.5 quart souffle dish with cooking spray and dust with flour. 

 Melt the butter in a medium pan. Add flour, stir constantly till it's combined, smooth and bubbly. Add in milk and continue to cook until the mixture is smooth and thick. Add cheese, stir to melt. Add spinach, tomatoes and shallots. Combine. Remove from heat and let cool
In a separate bowl. Beat the egg yolk until they become a pale yellow and frothy. Add to the cooled spinach, cheese and tomato mixture.
 Using a hand mixer or counter top mixer beat the egg whites and cornstarch to medium/ stiff peaks (about 4-5 minutes.) Do not beat them until they are dry.
 Using a silicone spatula gently fold the egg whites into the spinach, tomato, cheese combination. Transfer the mixture to the coated souffle bowl and bake for 30 to 35 minute at 350*f or until the the souffle has expanded and the top is golden brown. 
* It is very important not to bang your spatula on the side of the mixing bowl or to drop the souffle pan on the  counter. This can cause your souffle not to rise! Also leaving the door of the oven closed during baking is equally important.

Sauteed Spinach

Ingredients
cooking spray 
1 package of Whole Spinach (rinsed)
2 cloves of garlic crushed
1 tablespoon of Olive Oil 
Salt and Pepper to Taste


 In a large saute pan over medium high heat add the olive oil and garlic. Once the olive oil is warm add the rinsed spinach. Using a pair of tongs turn the spinach in the pan to ensure that it cooks evenly and does not brown and become bitter. 
 Drain and set aside. 

photo credit: GastroPig

Oven Roasted Grape Tomatoes

Ingredients
 

1 package of Grapes Tomatoes, cut in half
1 tablespoon of Olive Oil 
1 tablespoon of Herbs d'Provence
Salt and Pepper to Taste

Preheat the oven to 250*f


 Ina  large bowl combine the toamtoes, herbs, salt, pepper and olive oil. Toss together evenly coating all of the toamtoes. 
 On a lined sheet pan spread out the tomatoes cut side up. Place in oven and roast for 40 - 45 minutes or utill the tomaotes are brown at the edges and semi dehydrated. Be carefull not burn them as they will become bitter to the taste. 
Store extra toamtoes in a ziploc bag int he freezer or in a jar with olive oil in the fridge.

Beef Burgundy!

   

  Finally the cold has arrived to New England. To usher in it's arrival yesterday I made a big pot of Beef Burgundy while we sipped some Egg Nog trimming the Christmas Tree. Now only if there where a little bit of snow to really get me into the Holiday Spirit!

 Beef Burgundy is excellent served over buttered egg noodles, mashed potatoes or with some creamy polenta.

Beef Burgundy:

Ingredients:

2 lb.. of Vineyard Harvest Tenderloin Tips (cut into 1" pieces)

1 lb. (3-4 onions) of Yellow Onions cut into 1" pieces

4 Shallots quartered

4 cloves of garlic smashed

1 lb of Baby Carrots or 1 lb of chopped carrots

1 bottle of dry Red Wine (preferably Burgundy but, not necessary)

Zest of 1 Orange

Fresh Cracked Pepper to taste

Coarse Sea Salt to taste

2 tbs. of Olive Oil  

Preheat Oven to 350*f

  Cut the Tenderloin Tips into 1- 1 1/2" pieces and place on a paper towel or tea towel to soak up the extra moisture. Set aside until ready to brown outside of the fridge on the counter. 

 Prep the onions, shallots, garlic and carrots. Combine together in one bowl until ready to cook. 

 Zest the orange and set the zest. 

 In a large pot warm the olive oil on medium/ high heat. When the oil gets glossy, right before it smokes, add the beef. Using tongs turn the beef to make sure that all side brown evenly. Once the meet is browned remove transfer it from the heat to a plate. 

 Using the same pot add the onion, shallot, garlic, carrot mixture and cook over medium heat for 6- 8 minutes. Return the beef to the pot and add the wine and orange zest. Using a spoon incorporate the veggies and the beef. 

 Cover the pot and place it on the middle rack of the oven and cook for 2 1/2 hours at 350*f or until the beef is tender. 

  

 If you want a thicker broth: Once the beef is done cooking remove it from the oven and transfer the pot to the stove top. Ladle some of the broth into jar that has a lid. Add a 1/2 tablespoon of cornstarch (more for a thicker broth) and shake until the broth and cornstarch are combined. Return the mixture to the pot and bring the beef to a boil for 1 minute. Let sit for a few minutes before serving.

Herb Crusted Standing Rib Roast

NY Times

  

   When it comes to Holiday Cooking most people are the recipient of unneeded anxiety.  Yes, a roast is an expensive cut of meat but, it is also one of the easiest to make (honestly!.) Unlike a turkey a roast has no need to be baste, covered or uncovered ever. If you have a good thermometer and can follow instructions than I promise that you too can master the Holiday Roast.
 


Ingredients:
 1 (4lb) Bone In Stand Rib Roast
 1 tablespoon of Cracked Peppercorns (red & black)
 1/2 tablespoon of Coarse Sea Salt
 1/2 cup of peeled Shallots
 4 cloves of peeled Garlic 
 3 tablespoons of fresh Rosemary (chopped)
 2 tablespoons of fresh Thyme (chopped)
 2 tablespoons of fresh Parsley (chopped)
 Zest of 1 Lemon
 3 tablespoons of Dijon Mustard

 Preheat oven to 450*f

 In a food processor combine the shallots and garlic on pulse to make a coarse chop. Add the rosemary, thyme and parsley; process to a fine chop. In a mixing bowl combine the herb and garlic mixture with the remaining ingredients to form a paste.
 Rub the paste on the roast and let sit at room temperature for one hour.
Place the roast on a greased rack in roasting pan. You can add hearty root vegetables like onion, celery, potatoes, carrots and parsnips to the bottom of the pan if desired. Bake at 450*f for 25 minutes.
 After 25 minutes reduce the temperature of the oven to 325*f for 1 hour and 15 minutes or until the temperature on the thermometer reads 145*f (medium rare.) Remove the roast and let it stand for 10 - 12 minutes covered before carving.

Lobster Ravioli in a Pink Vodka Cream Sauce with Shrimp

Create. Amazing. Meals.

Pink Vodka Cream Sauce with Shrimp with Lobster Ravioli: (adapted from Rachel Ray on the Food Network)

Ingredients

• 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1/2 cup vodka
• 1 cup of Italian Corner Tomato Basil Sauce (8 ounces)
• Coarse salt and pepper
• 24 Lobster Ravioli 
• 12 Shrimp Peeled and De-veined
• 1/2 cup heavy cream
• 2 tablespoons of Supreme Ricotta Cheese
• 
  
• Crusty bread, for passing

Directions

Heat a large skillet over moderate heat. Add oil, butter, garlic, shallots and shrimp. Gently saute for 3 to 5 minutes to develop their sweetness. Add vodka to the pan and reduce by half, this will take 2 or 3 minutes. Add the Italian Corner Sauce, Supreme Ricotta Cheese and Cream bring sauce to a bubble then reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce and turn up the heat to medium. When sauce returns to a bubble, remove it from the heat. Drain pasta. Toss hot pasta with sauce. Pass pasta with crusty bread and a fresh salad!    

Top off with Diced Tomatoes Tossed in a Balsamic Vinegar

(From Create Amazing Meals: Tomato Checca)

2  Vine Rippened Tomatoes, finely chopped
1/4 teaspoon Salt
8 - 10 tiny Basil leaves
1 teaspoon Olive Oil
1 teaspoon Balsamic Vinegar