Sausage, Potato and Rosemary Packets

One of the many advantages of having a food blog is that it allows you to procrastinate on doing things you’d rather not be doing.  For example today, I should be outside running my 3 miles.  But I’m feeling a bit lazy so I decided to post a recipe first.  Food first…always.

I’m also thinking about this meal and wishing it were dinner time!  For anyone who is busy and dislikes cleaning up (ok, that’s probably ALL of you), this meal is for you!  Flavorful sausage , onions, garlic and rosemary all one happy family baking together in a foil packet which gets tossed at the end.  Prep work is minimal and clean up is non existent.

Well I could say more, but I’m guessing most of you would rather go right to the recipe.  That means it’s time to get my running shoes on.

On second thought, perhaps I should check my Facebook page just one more time…..

Sausage, Potato and Rosemary Packets

1 TBS good quality olive oil
4 medium onions (about 1 pound total), cut into wedges
12 small Yukon Gold potatoes, peeled or unpeeled
About 16 cloves garlic cloves, unpeeled
Kosher salt and coarsely ground black pepper
6 Italian sausages (about 1 pound total), mild or hot or combination
1 pound kielbasa sausage, cut into 4 pieces
2-3 sprigs fresh rosemary
1 TBS chopped fresh parsley

Heat oven to 425º Arrange a piece of heavy-duty aluminum foil about 18 inches wide by 36 inches long on a cookie sheet, so that half the foil covers the pan and the remainder extends beyond it at either end. Pour the olive oil over the foil covering the pan, then rub the onion wedges in the oil to coat them. Distribute the potatoes and garlic around the onions and sprinkle with salt. Finally, scatter the sausages throughout and place the rosemary on top. Fold the foil overhang over the mixture and fold in the sides to secure in a tight packet.

Bake for 1 hour. Using potholders, transfer the package from the pan to a platter. Open carefully; sprinkle with parsley and serve.

Serves 4-5

Roast Chicken with Lemon, Oregano and Vermouth

It’s 5:30 a.m. and the wind is howling.  Perfect time to put on a pot of coffee and write about this fast and delicious roast chicken, otherwise known as “Plan B.”

You see, I had a Plan A (there’s always a Plan A).  And last night that was supposed to be a whole roasted chicken.  Unfortunately I didn’t have an hour+ to pull off roasting a whole chicken.  Enter my chef knife and this recipe and voila…roast chicken dinner on the table in just over thirty minutes (/pats self on back).

A couple of recipe notes. You can use any combination of chicken parts, as long as you are using bone-in pieces.  Just know that dark meat takes a bit longer to cook, so allow some extra time for that.   Also, do not be alarmed if your chicken looks a bit anemic after baking. Your broiler will quickly crisp up the skin and give it that beautiful browned color [I may have overdone the broiler a tad last night, but then again, I’m crazy in love with crispy chicken skin].   I like to serve this with rosemary roasted potatoes, which can bake in the oven right along with the chicken.  Add some greens tossed with a quick French Vinaigrette dressing, a glass of Pinot noir.

Here’s to all the Plan B’s in life.   May they all be as delicious as this!

Roast Chicken with Lemon, Oregano and Vermouth

1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
4 tsp. olive oil
1 1/2 tsp. dried oregano
2 TBS dry vermouth or white wine
1 tsp. lemon juice
Kosher salt and coarsely ground black pepper
2 TBS water

Heat oven to 375°. Coat the chicken with 3 tsp. of the oil.  Put the pieces, skin side up, in a large roasting pan.  Sprinkle the chicken with oregano, salt, pepper, 1 TBS of the vermouth and lemon juice.  Drizzle the remaining 1 tsp. oil over the top.

Cook the chicken until the breasts are just done, about 30-35 minutes.  Remove breasts and wings and continue to cook the drumsticks and thighs until done, about 5 minutes longer.

Remove roasting pan from the oven and preheat the broiler.  Broil the chicken until golden brown, about 2 minutes.  Remove the chicken to a warmed platter.

Pour off the fat from the roasting pan.  Set the pan over moderate heat and add the remaining 1 TBS vermouth and the water.  Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.  Boil until reduced to approximately 2 TBS.  Add any accumulated juices from the chicken.  Spoon the sauce over the chicken and serve.

Serves 4

Potato Cheddar Soup with Beer, Bacon and Chives

Day before yesterday I had the pleasure of gathering with 62 of my college sorority sisters in Indianapolis, for a reunion celebrating the final airing of All My Children.   There was much catching up to do and much reminiscing about the good old days at our alma mater, DePauw University.  Most of us now favor wine over warm keg beer, although the bar was stocked with TAB soda for those who really longed for  a walk down memory lane.

Funny that my conversations often lead to talk of food.   And talking of food often makes one, well…hungry!   Which in turn lead to a comment from one of my friends that I probably wouldn’t enjoy any of the bar food offerings since I was a gourmet cook.

We really need to clear the air here.

I love food.  ALL food.  And given the choice between a bar burger with cheddar cheese and the Grand Menu at Charlie Trotters, I’m inclined to favor the burger.  Simple and satisfying and not likely to cause me financial collapse.  So today I’m celebrating the good simple things in life: pub fare, mom’s home cooking, comfort food.  Food that wraps you up in a warm blanket when it’s cold and raining, food that you can share with family and friends.  Food like this potato cheddar soup.

A toast to my Delta Gamma sisters and the good things in life: garlic cheeseburgers, biscuits and gravy, Little Kings ….and TAB.  I love you all ♥

Potato Cheddar Soup with Beer, Bacon & Chives

5 cups sliced and peeled russet potatoes

5 cups chicken broth

1 large yellow onion, sliced

2 tsp. chopped garlic

1 tsp. olive oil

½ tsp. dried thyme

Pinch nutmeg

Salt and pepper

2 cups shredded sharp cheddar cheese

1/3 cup beer (lager or ale) OPTIONAL

4 strips bacon, cooked and crumbled

Chopped fresh chives (optional)

Sauté onions and garlic in a large saucepan over medium-low heat in a little olive oil until just golden and tender (about 10 to 15 minutes).

Add potatoes, chicken stock, thyme, nutmeg, salt and pepper.  Bring just to a boil, then reduce and simmer uncovered for about 25 minutes, or until potatoes are tender.

Cool slightly and puree soup in a food processor or blender, in batches.  Return soup t saucepan.

Over low heat, gradually add cheese, stirring until cheese has thoroughly melted.  Add beer and/or additional chicken broth if soup is too thick.  Taste and adjust seasonings if necessary.

Ladle soup into warmed soup bowls.  Garnish with bacon and chives.

Makes 4-6 servings.

We Are Family

Italian Pot Roast with Cannellini Beans and Herbed Tomato Sauce

Dinner Is Served fact:  I love fall cooking and baking.  And as much as I dislike saying so long to warm weather, I must admit that buying a chuck roast at the butcher yesterday and bringing the slow cooker up from the basement really warmed my heart.

There are so many soup and stew and slow cooker recipes I want to share, it’s tough to know where to begin.  So let’s start with something delicious and EASY.  Just a little work on the front end, toss a can of cannellini beans at the end.  With very little effort, you’ll be in pot roast heaven.  Serve with some soft polenta or mashed potatoes, if you have time.  Otherwise a loaf of fresh Italian bread will suffice.  Oh, and a glass of Chianti (duh).

Bring on the chill, Mother Nature….my slow cooker, Chianti and I are ready to rumble!

Italian Pot Roast with Cannellini Beans and Herbed Tomato Sauce

1 cup sliced carrots

6 new potatoes, cut into thirds

1 medium onion, sliced

3 lb boneless beef rump roast, trimmed (see Note>)

4 TBS minced fresh basil, divided

4 TBS minced fresh oregano, divided

2 tsp. minced garlic

2 tsp. kosher salt, divided

¼ tsp. red pepper flakes

1 can tomato sauce (8 oz)

1 can tomato paste (6 oz)

2 tsp. Italian seasoning

1 can cannellini beans, drained (19 oz)

Layer carrots, potatoes, and most of the onion slices in a 4-6 quart slow cooker; top with roast.

Mash 2 TBS basil, 2 TBS oregano, garlic, 1 tsp salt, and pepper flakes in a small bowl; spread on roast.

Combine tomato sauce, tomato paste, remaining basil and oregano and Italian seasoning in a bowl. Pour tomato mixture over roast; top with remaining onion slices. Cover; cook until meat is fork tender, on high heat setting for 5-6 hours or on low heat setting for 8-9 hours.

Stir beans into sauce; cook on high-heat for 10-15 minutes. Remove roast from cooker. Let roast rest for 5-10 minutes before thinly slicing meat against the grain. Skim any accumulated fat from sauce.  Adjust seasonings with salt and pepper to taste. Spoon beans, vegetables and sauce over roast.

Serves 8

Note>  You may also use a Bottom Round Roast.  Or a chuck roast may be used…just cut into pieces rather than slice.

Roasted Spiced Sweet Potatoes

Well now isn’t this silly.  The one photo I chose above all to represent my food blog, was the pic of my roasted sweet potatoes.  I love the color, the contrast, the simplicity.  I should also mention that sweet potatoes happen to be one of my most very favorite things to eat on this planet.  You would think that surely I posted the actual recipe on my blog, wouldn’t you?

Negative.  Not a sweet potato recipe to be found.  Until now.

So here it is, in all its simplistic splendor. Exotic spices play off the sweet and tender potatoes.  A sight to behold, so feel free to present them at Thanksgiving or pair them with beef tenderloin for New Years Eve.  And yet they’re equally at home as a part of a weeknight family supper.  Kid tested and approved.  Healthy.

They’re at the top of my list.  And of course, will remain at the top of my food blog page.  Sweet.

Roasted Spiced Sweet Potatoes

1 tsp. coriander seeds

½ tsp fennel seeds

½ tsp dried oregano

½ tsp red pepper flakes

1 tsp Kosher salt

2 pounds sweet potatoes, peeled

3 TBS vegetable oil

Put rack in middle of oven and preheat to 425 degrees.

Coarsely grind coriander, fennel, oregano, and red pepper flakes in coffee/spice grinder or in mortar with pestle.  Stir together spices and salt.  Cut potatoes lengthwise into 1-inch-thick wedges.  Toss with oil and spices in a roasting pan and spread over one layer.  Roast for 20 minutes.

Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes longer.

Serves 4 – 6

Cilantro Lovers Mexican Rice

Cilantro is an herb people tend to either love or hate.  Guessing you can tell which category I fall into ♥

If you fall into the love category as well, then this rice needs to make an appearance at your table very soon.  It’s seriously addicting and be forewarned, it will steal the show.  A few months ago, a fellow food blogger hosted a rib showdown and served this rice as a side dish.  Showdown results:  “The BEST Barbecue Baby Back Ribs Showdown won by a Cilantro Rice Dish.”   I must say, her rib recipe was delish.

But this rice is better.

A few notes about the recipe before you dive in.  Yes it has serrano chiles in it.  No, it is NOT spicy!  If you’re not convinced, dial it down by going with a more mild chile.  Also, you may substitute long-grain rice in place of the medium grain (which can sometimes be challenging to locate).  I just find that the medium grain rice gives this more of a risotto-like texture.  Leftover dressing can be refrigerated and is superb tossed with grilled veggies, shrimp or use as a marinade.

One final reason to make this rice: it can be served warm or at room temperature!  Any cilantro-loving tailgaters out there?  This rice is for you!  Make ahead and bring along.   I would also advise bringing along extra copies of the recipe as well.

Spread the word!  Share the ♥

CILANTRO LOVERS MEXICAN RICE

• 1 tablespoon olive oil
• 1 large white onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon minced seeded serrano chiles
• 2 cups medium-grain white rice
• 3 1/4 cups low-salt chicken broth
• 3/4 teaspoon salt

Cilantro Dressing:

• 1 1/4 cups (packed) coarsely chopped fresh cilantro
• 1 cup olive oil
• 5 tablespoons white wine vinegar
• 2 garlic cloves, peeled
• 1 teaspoon ground cumin
• 1 teaspoon minced seeded serrano chile

For the dressing, combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.)

Heat oil in large saucepan over medium heat. Add onion, garlic, and serrano; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 -20 minutes. Remove from heat. Let stand, covered, 5 minutes.

Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 20-30 minutes.   Add 1/2 cup Cilantro Dressing.  Toss to coat.  Add more dressing if desired. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Serves 6-8

Steamed Mussels in Orange Pernod Sauce (via Savory Spoon Cooking School)

Postcard from Door County, Wisconsin: I’ve found nirvana.  Will write when I get work.  Oh…and they have fresh mussels up here too!

Ok, so I’m being only half truthful.  Door County is a true wonder of nature.  A  place I could easily lay down my luggage and live happily ever after.   But sadly, no home-grown mussels or clams to speak of.

Unless.. you’re Janice Thomas

Janice is the chef/owner of the Savory Spoon Cooking School, located in a renovated 1800’s school house  in Ellison Bay.  This past weekend, I had the extreme pleasure of participating in one of her classes.  Janice guides her students effortlessly through the basics of cooking, while introducing them to the best of ingredients, both local and not-so-local.  And when she teaches a class on mussels and clams, she imports the best.  Flown in fresh from Taylor Shellfish Farms in Washington State.  I leave with my stomach happy, my arms full of recipes, a DVD, a new cool kitchen gadget and some freshly made ginger biscotti.

You can find the Savory Spoon schedule online.  Classes run through October and space is limited. Even if cooking classes are not on your list of things to do, a visit to Door County absolutely should be.   Between the stunning landscape, endless shopping, wineries, cherries, fish boils,  and hands down the friendliest folks around… it’s right up there with nirvana.

Oh yes, the recipe…I almost forgot! 

We made this dish in class.  Absolute heaven on earth.  Thank you Janice and Door County.  Now please pass the bread, because I need to have a moment alone with this sauce.

Steamed Mussels in Orange Pernod Sauce (via Savory Spoon)

• 2-3 dozen mussels, scrubbed and debearded (see DIS note>)
• 3/4 cup freshly squeezed orange juice
• 1/4 cup Pernod (anise flavored liqueur)
• 1 large ripe tomato, peeled, seeded and chopped
• 1/2 cup finely chopped shallots
• 2 garlic cloves, thinly sliced
• 1 tsp fresh thyme leaves
• 1 1/2 cold, unsalted butter, cut into small pieces
• Dinner is Served recommends: Sea salt, black pepper, & 1/8 cup coarsely chopped fresh parsley

Place orange juice, 2 TBS Pernod, tomato, shallots, garlic and thyme in a large soup pot and bring to a boil.  Add the cleaned mussels and return to a boil.  Cover pot tightly and steam mussels, stirring once, until open, 5-6 minutes.  Discard any mussels that remain closed.

Transfer mussels to a large bowl using a slotted spoon; cover with foil.  Boil the mussel steaming liquid until it reduced by half, then whisk in cold butter.  Add remaining 2 TBS of Pernod.  (Dinner is Served recommends seasoning broth to taste with sea salt and pepper).  Pour broth over mussels, garnish with fresh parsley (optional) and serve immediately.

Serves 4

DIS Note> When I made this recipe at home, I used 1 1/2# of fresh mussels and kept the remaining quantities as written.  I found that served 2-3 as a main course or would serve 4 as an appetizer.

Summer Harvest Salad with Chili-Garlic Shrimp

I recently professed my  unconditional love for avocados.  I believe I claimed I could live on them.  I need to amend that claim today, because  I could live on this salad as well!  Fresh seasonal vegetables, greens and herbs,  shrimp with a slight kick and a lovely lime/soy/sesame dressing.  And yes, my beloved avocados.

It’s a virtual celebration of the summer harvest.

Feeling creative?  Vary the vegetables, swap one herb for another.  Substitute chicken tenders or tofu for the shrimp.   Cheese lovers  may want to add a few crumbles of goat cheese or queso fresco.  There really are no wrong answers here.  Just keep the basic seasonings the same and it will work.   Serve with some grilled pita triangles and a light-bodied white wine.

And if it’s not too much trouble, could you also invite me over for dinner when you make this salad?  Seriously, I’ll show up with a chilled bottle in hand.  I may even do the dishes, fold your laundry and balance your checkbook  in return for some of the leftover shrimp.   If that isn’t true love, I don’t know what is.

Summer Harvest Salad with Chili-Garlic Shrimp

1 tsp. chili-garlic sauce (see NOTE>)

½ tsp. ground cumin

½ tsp. kosher salt

¼ tsp. plus 1/8 tsp. ground black pepper

1 1/2 pounds uncooked shrimp, peeled, deveined

5 TBS extra-virgin olive oil, divided

2 ears corn, husked

3 small tomatoes cut into ½-inch-thick wedges

1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise

4 tsp. fresh lime juice

2 tsp. reduced-sodium soy sauce

1 tsp. toasted sesame oil

1 large avocado, halved, peeled, pitted, cut into thin slices

8 cups (loosely packed) mixed baby greens

2 TBS thinly sliced fresh mint or basil or cilantro

Mix chili-garlic sauce, cumin, ½ tsp. salt and 3 tsp. pepper in large bowl.  Add shrimp and toss to coat.  Heat 2 TBS oil in a heavy large non-stick skillet over high heat until hot.  Add half of shrimp and sauté until cooked through, about 3 minutes.  Using tongs, transfer shrimp to plate.  Add 1 TBS oil to same skillet.  Add remaining shrimp and sauté until cooked through.  Transfer shrimp to a plate and cool.

Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool.  Cut corn kernels off cobs.  Mix corn, tomatoes and cucumber into shrimp.

Whisk remaining 2 TBS oil, 7 tsp. pepper, lime juice, soy sauce and sesame oil in medium bowl.  (Shrimp mixture and dressing can be made 4 hours ahead.  Cover separately and refrigerate.)

Combine shrimp mixture with any accumulated juices, avocado, greens and the fresh herbs of your choice in large bowl.  Add dressing, toss to coat and serve.

Serves: 4 as an entrée

NOTE> Chili-Garlic Sauce is a versatile Asian condiment available in many supermarkets and specialty markets in the Asian-cooking aisle.  The brand I use is manufactured by Huy Fong Foods in California.  It really packs a punch, so use it sparingly.

Greek Chicken Kebabs with Red Onion and Mint

Photo by Mark Thomas: Bon Appetit

Well folks, I’m finally taking a short, but well-deserved vacation to our cottage in beautiful Wisconsin.  Looking forward to sweet corn, squash, melons, and everything else the farms have to offer up there.  Of course bratwurst, burgers and some ice-cold Wisco micro-brews are also in order (Central Waters and New Glarus are favorites).

Being a true food fanatic, however, I must import a few of my dishes to make!  These superb Greek-style chicken kebabs, being one of my summer-time favorites. Generous amounts of garlic and herbs give the chicken a flavor boost which pairs nicely with the tangy mint and red onion. Buttered orzo and a crispy Greek salad with black olives and Feta cheese are must-do accompaniments.

I would offer a wine pairing but, well.  In Wisconsin, most likely that will be a New Glarus Spotted Cow or a Central Waters Glacial Trail IPA overlooking the lake.  Happy sigh…

Greek Chicken Kebabs with Red Onion and Mint

• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
• 4 tablespoons extra-virgin olive oil
• 4 garlic cloves, crushed
• 1 teaspoon dried mint
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons fresh lemon juice

• 1 bunch fresh mint
• 1 red onion, cut into 1-inch pieces
• Metal skewers

Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.

Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes.

Chicken with Herbes de Provence (aka: MY Chicken)

Somewhere in time, this became MY chicken.  Perhaps because since discovering it way back when, I’ve passed it on to dozens of friends who in turn, passed it on to their friends.  And so on and so forth.  I still to this day get the occasional  “I made your chicken last night…”   I don’t even ask them which chicken recipe.  I know it is this one.

Its popularity does not surprise me, however.  A handful of simple ingredients and a cooking time of just over 15 minutes.  Dress it up for a dinner party or serve it with tater tots for a family friendly meal.  Leftovers make a wonderful addition to a salad for lunch the following day.  The aroma of the herbes de Provence is enough to make you dream of sunny days in the south of France.  Ahhhh….

Make it tonight and share it with others.   Feel free to call it your chicken.  Or you can call it my chicken.  Oh dear, this is getting confusing…

Chicken with Herbes de Provence

4 TBS (1/2 stick) unsalted butter

4 skinless boneless chicken breasts halves (about 6 oz. each)

2 tsp. Herbes de Provence*

½ tsp. salt ½ tsp. coarsely ground black pepper

2 tsp. freshly squeezed lime juice

1) Melt the butter in a large skillet over medium-high heat. Sprinkle the chicken breasts with the Herbes de Provence, salt and pepper.

2) Place them in the foaming butter and cook for approximately 3 minutes per side.  Cover the pan and set it aside for approximately 10 minutes.

3) Arrange the chicken breasts, whole or sliced, on individual plates. Add the lime juice to the drippings in the pan, bring the mixture to a boil and pour over the chicken. Serve immediately.

Serves: 4

* Herbes de Provence is an aromatic blend of dried herbs and spices inspired by the Provence region of France. Some key herbs include: thyme, bay leaves, rosemary, lavender, summer savory and sometimes a little dried orange zest. It is becoming increasingly available in the spice isles of supermarkets and online at http://www.penzeys.com.