Grilled Parmesan Summer Squash {Master Recipe}

Vegetables and the grill are a match made in heaven. And although grilled summer squash isn’t going to win any beauty awards, from a taste standpoint, it rocks!  With a few very simple techniques, you can use this recipe for all your grill-worthy vegetables. 

If you follow my blog, you know I like to keep things fresh and simple. This recipe is ALL about that.  Just toss sliced summer squash with crushed garlic, Italian herbs, olive oil, salt and pepper.  Easy!

Then grab your handy dandy grill pan if you have one.  If you don’t, you need one!  This round, non stick grill skillet  is available at Bed, Bath & Beyond for a mere $7.99 and worth every penny many times over.

DON’T SKIP THIS NEXT STEP! –>Once you get that beautiful smokey char on your squash, remove and throw it right back into that bowl with the marinade to soak up a little additional garlic and herbs. Flavor intensified and no worries about cross contamination.  Then immediately sprinkle with Parm cheese to melt.  Just a little.

Once you’ve mastered this basic technique, I encourage you to try this with other vegetables as well.  Peppers, eggplant, mushrooms and asparagus and onion wedges are at the top of my grilled veggie list.  And don’t rule out those cool weather vegetables that often get overlooked in the summer, such as cauliflower and Brussels sprouts.  Both delish on the grill.  100% awesome and good for you, too!

Until next time, eat well, be well and love lots.

Grilled Parmesan Summer Squash

{Master Recipe}

• 2 medium summer squash (zucchini, yellow, pattypan, etc.), sliced into 1/3-inch slices
• 1 tsp Italian Herb Seasoning  (preferably salt free)
• 2 cloves fresh garlic, crushed
• 2 TBS olive oil
• Coarse salt and pepper
• 3 TBS shredded or grated Parmesan Cheese (see Note 1>)

Toss squash with Italian Seasoning, garlic, olive oil and salt and pepper to taste.  Let sit at room temperature for approximately 30 minutes, or while grill is heating up.

Place grill pan over high heat (see Note 2>) and place slices in a single layer.  DO NOT CLEAN OUT THE BOWL!

Cover and let cook on one side for about 4-5 minutes or until just starting to brown.  Flip and continue cooking for about another 3 minutes. Remove if sufficiently browned or continue cooking and flipping until nicely browned and slightly soft.  Return squash to marinade bowl and toss. Immediately sprinkle with Parmesan cheese and let sit until slightly melted.

Serves 2-3

NOTE 1> You can substitute Romano or a Parmesan/Romano blend, or for a different flavor profile, try crumbled feta or even goat cheese.

NOTE 2> Both charcoal and gas grills work well for vegetables. If you don’t have access to either a sturdy indoor grill pan will yield similar results!

Classic Lemon Butter Sauce

After a prolonged cold and dreary winter, we’re finally seeing some signs of Spring here in the Midwest.  A few days here and there with temperatures in the 50’s.  Chives peaking through the leaves in the garden.  Patio set has been uncovered and cleaned.  And most importantly, the Weber charcoal grill is back in action 🙂

Right now we’re especially loving fresh fish from our local market on the grill with some mesquite chips and served with this classic and delightful Lemon Butter Sauce.  While sauce making may intimidate people, this one is incredibly simple.

Made with ingredients you likely have on hand (and don’t even tell me you don’t have a box of Old Bay® in your spice cabinet!).  We love the extra little kick it imparts along with a few dashes of Worcestershire.  Really makes this sauce stand out from the rest!  Also this is one recipe where it pays to splurge on high quality butter.  I am partial to the European butters like this Lurpak Danish Butter  (Plugrá Butter is another favorite brand).

Serve over any kind of grilled, roasted or poached fish or shellfish.  The cover photo features fresh grouper we grilled last night over mesquite charcoal.  Also a lovely finish for grilled chicken or vegetables.

The addition of the scallions is an ode to our favorite seafood restaurant on the planet: Captain Anderson’s in Panama City Beach, FL.  But other fresh herbs work equally well (parsley, chives, chervil and basil) and it’s fun to experiment.  Just make sure any time you add fresh, green herbs to an acidic sauce, add just before serving to keep them a vibrant green.

Until next time, eat well, be well and love lots

 

• 1 stick unsalted butter
• Juice of one lemon
• 1 clove garlic, minced
• 1 scallion, thinly sliced, white and green parts separated (See Note>)
• 1 tsp Old Bay® seasoning
• Few dashes Lea & Perrins® Worcestershire Sauce
• Freshly ground pepper
• Fine sea salt to taste

In a heavy non-aluminum saucepan, cook the garlic in butter over very low heat for 2 to 3 minutes (do not allow the butter to brown).  Whisk in the lemon juice, Old Bay® and a few dashes of Worcestershire Sauce.  Stir in the sliced white part of the scallion only. Season with a few grinds of pepper and a pinch of sea salt.  Can be made up to an hour before serving. Cover and leave on the stove.  Reheat over very low heat, whisking to combine.

Spoon sauce over seafood, chicken or vegetables.  Garnish with sliced green part of the scallions.

Yields: About 1/2 cup of sauce

Note> Feel free to add or substitute other fresh herbs: parsley, basil, chives, chervil and cilantro are just a few to consider.  Because the acidity of the lemon can turn anything green to a dull drab color, I always recommend adding at the end, just before serving.

 

Simple Skillet Roasted Potatoes

“You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do with it.” – Julia Child

 Truer words have never been spoken, and from none other than the late great Chef and my personal inspiration.   I would like to think that Julia would appreciate this recipe.  As the title indicates, it’s simple.  But more importantly it’s based on technique and open to countless variations.   Just like making an omelette or roasting a chicken, everyone should master the art of roasting potatoes.  Once mastered , you’ll go back to this recipe time and time again, maybe varying the seasoning or garnishing with some different herbs.  The key being you won’t even need to look up the recipe and that…is what learning to cook is all about.

In theory, roasting potatoes should be as easy as boiling an egg or toasting bread, right?  Ironically, I struggled for years to nail down this recipe.  Digging below the surface you find many elements: the perfect size to cut the potatoes, the right amount of olive oil, cooking temp and time.  My goal was always to get them just crispy enough on the outside, tender on the inside.   After much trial and error, I finally got it!  With, of course, a lot of help from  Penzeys Shallot Pepper seasoning and my cast iron skillet.

Three MUST HAVES before we get to the recipe:  I highly recommend the pan of a thousand uses: Lodge 10.25″ Cast Iron Skillet.  A pan that Martha Stewart once proclaimed an “essential kitchen tool”.    You can purchase a new, pre-seasoned skillet on Amazon for a mere $14.88.  Ready to use right out of the box and will just get better with age.  You may certainly roast these on a sheet pan but I find the heat retention of the cast iron makes for the best roasted potatoes.

Along with your cast iron skillet, the second must have is a recent addition to my kitchen :  The Ringer stainless steel cast iron cleaner.  Why did I not know about this sooner?

This super strong, chain mail makes cleaning cast iron a breeze and gets a full 5 stars on Amazon with almost 5,000 reviews and it’s only $13.99!

Last but not least,  the secret ingredient for my perfectly roasted potatoes: Penzeys Shallot Pepper seasoning.

In fact both these seasonings are so wonderful, I am giving them away to one lucky person (see my Dinner Is Served Facebook page) for details.  I use the Shallot Pepper seasoning on everything.  The Mignonette Pepper is a new discovery, and we’re in love with it as well.  A combination of black & white pepper along with some coriander, it’s fabulous on steak and beef roasts.

For my perfect potatoes, though,  the Shallot Pepper is THE way to go.

I think new potatoes work best for this recipe, or Yukon Gold.  Russets have a bit of a drier texture although the outsides tend to get more crispy so if you like your roasted potatoes on the crispy side, then russets are the way to go!

Finally note the recipe as written serves about 2 people but of course can easily be doubled or tripled, etc.  They’re a perfect summer side with grilled steaks or chicken and of course in the fall and winter along side roasted meats and poultry.  Honestly I could probably eat a plate full of them alone for dinner and be perfectly content.

I hope you enjoy these potatoes as much as we do!

Until next time, eat well, be well and love lots

---

• 2 cups red or fingerling potatoes, cut into 1-inch pieces
• ½ to 1 tsp Penzeys Shallot Pepper Seasoning (see NOTE>)
• ½ tsp salt
• 1 ½ TBS olive oil
• 1 TBS chopped fresh parsley or chives

Preheat oven to 420°. Combine potatoes, seasonings and olive oil in an oven proof skillet, preferably cast iron (or a lightly greased 8×8” glass baking dish).  Toss to coat.  Bake in oven for about 20 minutes, then stir.  Bake for another 15-20 minutes until light golden brown on the outside.  Be sure to check on the potatoes at the 35 minute mark!  Give one a taste test and if tender, remove from oven and tent with foil until ready to serve.  Garnish with parsley or chives.

Serves 2

NOTE> If you aren’t using the Shallot Pepper seasoning, you can always season with salt and pepper alone, just keep the pepper to about 1/2 tsp or less, depending on your taste.

Irish Beef Stew with Stout

 

In Chicago, snow shovels, parkas and boots don’t get stored until April.  Make that mid April.  Nor should you put away your soup and stew recipes!  For that reason, I’m totally ok with posting one last cold weather recipe, especially THIS one.  A beautifully rich, stout enhanced sauce surrounding fork tender beef, perfectly cooked potatoes and carrots.  Pub fare, Sunday Supper fare… Whichever way you look at it, a hearty beef stew is a crowd pleaser any time of year.

This is also a recipe that I came perilously close to not making.

Why? Well, Cooks Country (from which I adapted the recipe) told me to cook this stew in the oven uncovered.  UNCOVERED?  No way Cooks!  This violates every rule I learned in cooking school!

As you can see and as my family can attest, Cooks and their unconventional technique were spot on. Mind blown and mea culpe’s for all the recipe developers. The sauce reduced to a perfect consistency with concentrated flavor.  Adding the potatoes and carrots an hour before finishing resulted in perfectly cooked vegetables (not mush). Note I DID opt to cover for the last hour of cooking since the sauce appeared to be perfectly reduced and well…there’s only so much uncovering of stews that I can take.

By all means, use your own favorite brand of stout.  I happened to have some Murphy’s in my basement fridge which honestly I have no idea how it got there, but I do have children “of age” living at home (oy).

Bottom line: you don’t need to be Irish, it doesn’t need to be St. Patrick’s Day OR winter to make a soul warming beef stew.  This one’s a keeper and yes you CAN cook a stew uncovered.  Trust me!

Until next time, eat well, be well and LOVE lots 🙂

Ann @Dinner Is Served

 

Irish Beef Stew with Stout*

• 1 (3 1/2-to 4-pound) boneless beef chuck roast, trimmed of excess fat, and cut into 1 1/2-inch pieces
• Salt (preferably coarse sea salt) and freshly ground black pepper
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon tomato paste
• 2 large garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 1/4 cups stout beer
• 1 1/2 tablespoons packed dark brown sugar
• 1 teaspoon minced fresh thyme
• 1 bay leaf
• 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
• 1 pound carrots, peeled and cut into 1-inch pieces
• 2 tablespoons minced fresh parsley

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in a large, flameproof Dutch or casserole  oven over medium-high heat until shimmering.  Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.

2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, thyme and bay leaf, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

3. Stir in potatoes and carrots and cover.  Continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, remove bay leaf and serve.

Serves 6

*Recipe adapted from Cooks Country

Greek Meatballs with Mint, Tomatoes and Yogurt Sauce

I’ve been in this weird food limbo lately. Totally a seasonal thing as we’re beginning to transition from almost the end of winter to almost the beginning of spring.  In Chicago that usually means wild weather and temperature swings that some days feel like summer and 24 hours later we’re back in the deep freeze.

This causes quite a conundrum for those of us who like to cook seasonally.  I’m a little over soups, stews and roasts but not quite ready to brush off the Weber grill.  These savory Greek-style meatballs fill the gap perfectly.  A touch of bright spring with fresh mint and a cooling yogurt sauce.  Simmered in crushed tomatoes and served with egg noodles adds comfort to the dish.

Greek seasoning, fresh mint and the addition of ground lamb bring the Greek elements to the dish, but if lamb isn’t your thing, feel free to reduce or omit all together and just go with beef.  Either way, make sure you’re using the best quality meat, preferably grass fed and/or freshly ground.

The sauce could not be easier to throw together while the meatballs are simmering.  Just one container of good-quality Greek yogurt, fresh parsley and crushed garlic.  Also feel free to toss  a little crumbed feta cheese over everything to complete the meal. 

If you’re looking for a awesome meatball-making-tool, this Medium Scoop from Pampered Chef scoops up a perfect 2 TBS portion of meatball mixture every time.  Also perfect for cookie dough and melon ball scooping.  A “must have” for the well stocked kitchen and only $18!

Until next time, eat well, be well and love lots.  Or, as they say in Greece: Yamas!

• 1 pound ground beef (either 90% or 85% lean)
• 1/2 pound ground lamb
• 1 1/2 TBS finely chopped fresh mint or 2 tsp dried
• 1/2 cup soft bread crumbs (see Note 1>)
• 2 eggs
• 1 medium-sized onion, finely chopped (about 1/2 cup)
• 1 tsp Kosher salt (reduce to 1/2 tsp if using Cavender’s Greek Seasoning)
• 1/2 tsp coarsely ground black pepper
• 1/2 tsp Greek seasoning (either Savory Spice Mt. Olympus Greek Seasoning or Cavender’s All Purpose Greek Seasoning)
• All purpose flour
• 2 TBS vegetable oil
• 1 28-oz can whole, peeled tomatoes, undrained
• 1/2 tsp dried basil

Yogurt Sauce

• 1 carton plain Greek yogurt
• 1 clove garlic, crushed
• 1/2 cup chopped fresh parsley

Buttered Egg Noodles for serving (or buttered orzo or pita bread)

Crumbled feta cheese for serving (optional)

---

Combine ingredients for yogurt sauce and set aside.

For meatballs, combine beef, lamb, mint, breadcrumbs, eggs, onion and seasonings in a large bowl.  Mix gently until combined. Portion out about 2 TBS sized meatballs, rolling gently and place on a parchment lined sheet pan.  Place flour in second sheet pan or shallow dish.

Heat 2 TBS vegetable oil in a large skillet over medium high heat.  Roll about 10 meatballs in the flour.  Dust off the excess, then brown in the oil, shaking pan and rolling meatballs so that all sides brown.  Adjust heat as necessary to avoid scorching.  When meatballs are evenly browned.  Remove to a paper towel lined plate and repeat with remaining meatballs until they have all been browned.

Wipe out skillet and discard any oil or grease.  Empty can of tomatoes into skillet and using your hands, crush whole tomatoes.  Add in basil, then return meatballs to pan.  Bring to a simmer, then cover, reduce heat and continue cooking until meatballs are cooked through and tender (about 15-20 minutes).

Serve alongside buttered noodles or with pita bread, the yogurt sauce and a Greek salad.

Serves 4

 

Note 1> Food processors do a great job of turning every day bread into fresh bread crumbs.  Just coarsely break apart bread and pulse a few times.

 

 

Super Food for Super Bowl Sunday!

As a born and raised and current resident of the Chicago area,  I technically belong in the “long suffering Chicago Bears Fan” group (1985’s Super Bowl XX aside).  If there is one silver lining to come out of this year, it has to be our hometown hero, Jake Elliott, the Eagle’s kicker who’s rookie season can only be described as a Cinderella Story.  Many of us in our tiny little suburb west of the city will be shouting “Fly Eagles Fly” next Sunday!

Super Bowl Sunday is also a day to celebrate food in the best of American traditions: chili, wings, nachos, beer.  To that end, I’ve assembled some of my favorite recipes on the blog over the years.  All well suited to a football cheering crowd.  Or maybe you’re just in it for the commercials or the Puppy Bowl?  No worries, these dishes go great with those as well.

Until next time…be well, eat well and love lots

1. Weekend Slow Cooker Steak and Bean Chili – Chili and football: probably #1 food and sports pairing.  Using steak instead of ground beef and slow cooking all day takes your chili to the next level.  Just remember to unplug your slow cooker when done! (#ThisIsUs)
2. Ultimate Chicken Enchiladas with Honey and Lime – Wow this dish was immensely popular on the blog and with good reason.  It’s one of our favorites!
3. Emeril’s Andouille and Chicken Jambalaya – my most recent blog post. Great make ahead dish that’s satisfying and economical!
4. Slow Cooker Pot Roast Sandwiches with Swiss Cheese and Thyme Au Jus Absolutely delicious and easier to eat while cheering on your team
5. Sweet Italian Sausage and Tortellini Soup – The first sentence in my post describes this as “guy soup” but for sure this is for EVERYONE soup.  Since this is one of my earlier blog posts, the photo is a bit dicey but trust me this soup is fantastic!
6. Hummus with Parsley Oil and Pine Nuts – Ok, so not quite a traditional Super Bowl Sunday app but it’s such a crowd pleaser, I think it definitely deserves a place alongside your wings and guac 🙂 

 

Emeril’s Andouille and Chicken Jambalaya

With Super Bowl Sunday and Mardi Gras right around the corner, now is the perfect time to offer this soul warming jambalaya which I have been making ever since purchasing Emeril Lagasse’s Louisiana Real & Rustic cookbook about 20 years ago (wow..time sure does fly when you’re cooking a lot).  It’s one of the few recipes I made the first time exactly as written and have not made any alterations since.

The secret to transforming what is a very simple list of ingredients into this richly flavored and complex dish is the technique.  Don’t rush the process and add the ingredients exactly as written.

It’s all about the slow caramelization and layering of flavors and seasonings.  Slow cooked onions and peppers melt into the browned andouille sausage.  By the time the rice is added to saute, you should have beautifully browned bits in the bottom of the pan which, when deglazed with water, add an incredible richness.

A few specifics about the ingredients.  I know 1/2 cup of vegetable oil seems like a lot and honestly the first time I made this dish, I thought it was a typo!  But it does end up getting absorbed by the meat and rice and this makes a generous 8 portions so that amounts to about 1 TBS per serving.  Your choice of course.  If you wanted to reduce it to, say 1/3 cup go for it!

For the rice, I prefer medium grain rice, which will give you a slightly stickier texture reminiscent of risotto.  Long grain is fine too but I would caution against some brown rices that may take longer to cook (check the package to be sure!). 

Finally for the meat, I just LOVE this combination of spicy andouille sausage and tender chicken thighs.  You can also use a combination of chicken breasts and thighs or, just breasts alone.  And if you’re not a huge fan of spice, regular kielbasa or any kind of smoked sausage can be substituted for the andouille.

Jambalaya is perfect “one pot meal” for a group of friends or Sunday supper with the family.  Easy, economical and comforting on a chilly day.  I absolutely LOVE this recipe and have not and probably will not ever change a thing!

Until next time, be well, eat well and love lots.

• 1/2 cup vegetable oil
• 3 cups chopped onions
• 1 cup chopped green bell pepper
• 1 pound andouille sausage (or regular kielbasa), sliced 1/4″-thick
• 1 1/2 pounds boneless, chicken thighs, cut into 1″ pieces (or a combination of breast and thigh meat)
• 3 tsp salt
• 1 1/4 tsp cayenne pepper
• 3 bay leaves
• 3 cups medium-grain white rice
• 6 cups water
• 1 cup chopped green onions

Heat the oil in a large, heavy bottom Dutch oven over medium heat. Add the onions, bell peppers, 2 tsp of salt and 1 tsp of cayenne pepper. Stirring often, brown the vegetables for about 20 minutes or until they are caramelized and dark brown in color (lower heat after first 10 minutes if vegetables start to scorch).

Add the sausage and cook, stirring often for 10-15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.

Season the chicken with the remaining 1 tsp of salt and remaining 1/4 tsp of cayenne pepper then add to the pot along with the bay leaves. Brown the chicken for about 8-10 minutes, continuing to scrape the browned particles from the bottom of the pot.

Add the rice and stir for 2 to 3 minutes to coat evenly. Turn up heat and add about a cup of the water and bring to a boil scraping up remaining browned bits.  Add remaining 5 cups of water.  Cover, then reduce heat to medium/medium-low and simmer for about 30 to 35 minutes or until rice is tender and liquid has been absorbed.

Remove the pot from the heat and let stand, covered, for about 5 minutes.  Remove bay leaves.  Stir in chopped green onions and serve.

Serves 8-10

* Recipe adapted from Emeril Lagasse Louisiana Real & Rustic

 

Ultimate Chicken Enchiladas with Honey and Lime

Happy 2018 to one and all.  I’m looking forward to posting more great recipes in the coming year although not sure I will be able to top this one.  I have been making these heavenly (ultimate!) chicken enchiladas for quite some time now and have passed on the recipe to others with rave reviews all around.  For some reason though, it never made its way to my blog so I am here to right that wrong!

The secret to this dish is the sweet and tangy chicken filling which is marinated in a simple lime and honey marinade.  What’s interesting and a bit different is that the chicken is cooked BEFORE it is marinated so it’s extra juicy and flavorful.  It’s also reduces marinating time, anywhere from half an hour to about 4 hours max.

Also honey…um yep, I’ve got that in spades!  Pictured above is a golden batch of our very own Fall 2016 honey.  Love finding new and different ways to use the honey from our bees 🙂

Regarding the chicken, this is a great way to use leftover chicken or rotisserie chicken.  This time, I took advantage of organic chicken breasts on sale at Whole Foods and just poached a big batch (see The Kitchn blog for easy to follow directions on poaching chicken), using some for the enchiladas and some for weekday salads.

After marinating the chicken, it’s just a matter of combining some green enchilada sauce with a little cream and leftover marinade, wrapping the chicken in tortillas along with cheese, a quick assemble and then more cheese and popping into the oven for half an hour.

No doubt about it, these are rich, but oh so good.  A perfect make-ahead dish for a crowd or make on Sunday and reheat for family dinners for the week. I like to serve mine with a side of Vigo Yellow Saffron Rice, a simple mixed green salad and plenty of cilantro and lime wedges.  Oh yes, and a margarita!  Kid/Teen/Young Adult/Family tested and approved!

Until next time be well, eat well and love lots!

• 5 TBS freshly squeezed lime juice
• 6 TBS honey
• 1 TBS chili powder (I love Penzey’s Chili 9000)
• 1/2 tsp garlic powder
• Pinch cayenne pepper
• 2 pounds cooked and shredded chicken
• 1 package of 8 “burrito” sized flour tortillas, or smaller tortillas if preferred
• 16 oz. freshly shredded co-jack cheese (or Sargento Reduced Fat 4-Cheese Mexican Cheese)
• 16-oz can green enchilada sauce (I use mild for my family but you can certainly up the heat a bit and use medium)
• 1 cup half & half, sour cream or Mexican Crema
• Sour cream (or Mexican crema), fresh chopped cilantro and lime wedges to serve (all optional)

Whisk together lime juice, honey, chili powder, garlic powder and cayenne pepper.  Add cooked chicken and coat well.  Marinate, refrigerated, for at least half an hour or up to 8 hours.

Preheat oven to 350°.  Drain chicken and reserve marinade.  Lightly grease a 9″x13″ baking pan and pour about 1/2 cup of the green enchilada sauce in the bottom of the pan.

Place tortillas on work surface.  Divide chicken evenly among tortillas.  Reserve a generous cup of the shredded cheese and divide the remainder among the tortillas.  Roll each tortilla up and place, seam-side down, in the pan.

Combine the reserved marinade, remaining enchilada sauce and cream in a bowl and pour sauce over enchiladas.  Sprinkle with reserved cheese.  Bake for about 30 minutes or until enchiladas are heated through and cheese has melted.  Let rest for about 5 minutes then serve with lime wedges, sour cream and freshly chopped cilantro.

Serves – 8 

The BEST Cranberry-Cherry Sauce

When was the last time you raved about cranberry sauce?  Too often it’s an afterthought to the Thanksgiving meal.  Hosts feel obligated to include it but often do not put a lot of effort into it.  Well with just the minimal amount of effort and the addition of tart cherries, you can elevate this side sauce to new levels. 

The entire sauce comes together in under 20 minutes and can be made several days in advance.  A pinch of cloves adds a nice depth to the flavor as well.

Remember too that cranberry sauce is not just for Thanksgiving! It makes a wonderful topping for warm, baked brie  or served alongside roast pork or a seared duck breast.  And of course with leftover turkey sandwiches!

If you’re not feeling the cherry thing, take a look at the other fantastic cranberry sauce recipe here on Dinner Is Served: Cranberry Sauce with Ginger and Pinot Noir

Happy food prep to one and all!

• 2 1/2 cups cherry cider, cherry juice or cranberry juice cocktail
• 1 8-ounce package dried tart cherries (about 2 cups)
• 3/4 cup sugar
• 1 12-ounce package fresh cranberries
• 1/8 tsp. ground cloves

Bring juice to simmer in a heavy, large saucepan.  Add dried cherries and remove from heat. Let stand 8 minutes. Mix in sugar, then cranberries and cloves. Over medium-high heat, bring sauce to a boil.  Continue to cook, stirring occasionally, until cranberries burst, about 9 minutes.  Refrigerate until cold, about 4 hours (sauce will thicken). Can be prepared up to four days in advance.  Let stand at room temperature about 30 minutes before serving.

*Recipe adapted from Bon Appetit

 

 

Thanksgiving Mashed Potatoes

 

Thanksgiving has always held a special place in my heart.  A wonderful mix of comfort food, family time.  And chaos.  A little of which is expected but too much can quickly turn the fun family celebration into “next year we’re getting take-out!”   One of the biggest culprits in that mix of kitchen calamity: mashed potatoes.

To be clear, mashed potatoes are a MUST at my family’s Thanksgiving dinner if for no other reason than to serve as a vessel to hold all the delicious gravy.  But that last minute mashing and hauling out of the hand mixer or ricer and “how do we keep them warm while we carve the turkey” conundrum.

The solution?  This incredibly easy make-ahead mashed potato casserole Buttery Yukon Gold potatoes are whipped with a little sour cream and topped with a golden, crunchy Parmesan/Panko topping.  And best of all: IT CAN ALL BE prepped up to three days before so no frantic, last minute mashing!

A couple of recipe notes. You may certainly use any kind of potatoes you wish, although I am very partial to the Yukon Golds when it comes to mashed potatoes.  Purchase the largest ones you can find to minimize the amount of peeling.

And speaking of peeling, if you don’t already own a Zyliss Vegetable Peeler, BUY ONE NOW!  For about $9 and free shipping (if you’re an Amazon Prime member), you will get a peeler that will peel vegetables with such ease, you’ll wonder how you ever got along with out it.  WELL WORTH THE MONEY!

Another item worth purchasing for this dish and countless others is a jar of Trader Joe’s Seasoning Salt.  It’s wonderfully balanced and adds a nice depth of flavor without overwhelming the dish.

Lastly a plug for using freshly grated Parmesan cheese in all that you cook. If you can spring for the real deal, Parmigiano Reggiano, go for it!  Otherwise there are plenty of domestic brands that taste great (BelGioioso’s Parmesan Cheese is a fave).

The more you can do ahead of time, the more you can spend with your family and loved ones and enjoy a chaos-free holiday.  Until next time, be well, eat well and love lots!

Thanksgiving Mashed Potato Casserole*

• 7 TBS softened unsalted butter + more to grease pan
• 3 pounds Yukon gold potatoes, peeled and cut into chunks
• 1 TBS + 3/4 tsp Kosher salt
• 1/2-3/4 tsp Trader Joe’s Seasoning Salt (or other brand of seasoned salt)
• 3/4 tsp ground white pepper
• 3/4 cup sour cream
• 1/3 cup Panko bread crumbs
• 1/3 cup freshly grated Parmesan cheese
• Dash paprika
• Chopped chives (optional)

Lightly grease a 2-quart baking dish (See Note 1>)  and set aside.

Place potatoes in a large pot and cover with water by about 1 inch. Add 1 TBS salt and partially cover.  Bring to a boil over high heat then lower heat, uncover and simmer for about 20 minutes or until potatoes are just tender and still holding their shape.

Drain, then place potatoes back in the pot.  Place pot over medium heat, shaking pan, for about 30 seconds to let some of the excess moisture evaporate.  Remove from heat.

Mash potatoes using either a ricer, potato masher or hand mixer (see Note 2>).  Add 5 TBS of the butter, sour cream, 3/4 tsp each: Kosher salt, Seasoned Salt and white pepper.  Using a rubber spatula, spoon potatoes into prepared baking dish. (Can be prepared up to three days ahead.  Cover and refrigerate.  Let sit at room temperature for about 30 minutes before final baking).

Combine in a small bowl, remaining 2 TBS softened butter, Panko breadcrumbs and Parmesan cheese.  Using your fingers, break up butter and combine to form coarse crumbs.  (If making ahead, cover and refrigerate.  Let sit at room temperature for about 30 minutes before final baking).

Heat oven to 400°.  Sprinkle crumbs over the top of the casserole.  Sprinkle a little paprika over top.  Bake until golden and bread crumb topping is golden, about 30 minutes (Note> If you double recipe, it may take up to 40 minutes).

Remove from oven.  Garnish with fresh chives and serve.

Serves: 6

*Recipe adapted from New York Times

NOTE 1> If doubling recipe, use a 9×13-inch baking pan

NOTE 2> For fluffy, super smooth mashed potatoes, nothing works like a Potato Ricer.   Standard Potato Mashers get the job done, although more likely to leave some lumps behind (which…some people LIKE lumps!).  Last but not least, a sturdy Hand Mixer will get the job done in no time.  Just be sure not to over mix or potatoes will become gummy.

NOTE 3> For a gluten free version, use Kikkoman’s Gluten Free Panko Breadcrumbs.