Roasted Fennel with Penne

The following was an accidental masterpiece made from three different leftovers...a perfect Friday night feast.

Pan roasted Fennel and pasta:

• Thinly slice Fennel, removing root/core
• Thinly sliced shallot
• Chopped garlic
• Fresh Thyme
• Parsley
• Splash of White Wine - whatever your drinking
• Splash of Chicken Stock
• Lemon Zest
• Penne

Boil Whole Wheat or Regular Penne till al dente
Saute fennel in medium/high pan till browned (5-8 minutes), add shallots, garlic, thyme, parsley, liquid and lemon zest, cover for (5-8 minutes) till soft
Add chicken meatballs or diced grilled chicken, cook for a few mins to warm meat
Add Pasta (and a spoon full of pasta water) and simmer till combined
Top with fennel fronds, Parmesan cheese, olive oil
Serve with green salad or light some veggies

Chicken Meatballls

This simple recipe is great to make a head, freeze and have on hand when you need to whip up a pasta or veggie dish on a week night.  Also, I use these in my Italian Wedding soup (recipe to follow...some day)
For the meatballs:

• Preheat oven to 350
• 1/2 lb Ground Chicken
• 1/4 lb Turkey Sausage or Pork Sausage
• Shallots
• Garlic
• Parsley
• Salt
• Pepper
• Thyme
• 1 Egg White
• 1/4 cup panko

Add to food processor and chopp till all inredients are fine and smooth
Roll into small balls with wet hands, place on parchment lined baking sheet
Bake for 15/20 mins, enjoy with your favorite pasta sauce.

I keep them in the freezer to add to add to soup, pasta, or to sauteed veggies

Restaurant Review - The Feed Store; College Park, GA

During a recent business trip to Atlanta I visited an awesome little restaurant, The Feed Store:  http://www.thefeedstorerestaurant.com/Located in College Park, an area I'm told is not so great but its close to the airport and not the gross Westin Hotel, so Ill take it!  We've been there before for a few appetizers and drinks for an after work baby shower thing...but it didn't eat dinner.  This trip we needed a good meal and this one came with a few referrals so it was worth a try.  I was with two co-workers, both food lovers in need of a good glass of wine and even better service.
The industrial-ish decor was misleading as the menu was had a few old school/southern classics.  The restaurant also has a great history, which I wont bore you with...but you should give it a read some time.  http://www.thefeedstorerestaurant.com/about.html

• Our adorable older waiter suggested the "Almond Sparkling wine" odd but intriguing for 3 busy ladies after a long day of travel and meetings.  It tasted exactly as it sounded, like almond flavored sparkling wine - something you have one glass of
• For food we started with the local cheese plate with edible honeycomb, Kumquat Jam (Amazing) and toast points
• Next a light salad to add some veggies to our day
• Followed that with a glass of white wine, the almond stuff was done...and had to go
• For dinner I chose the Scallops over Cauliflower "Risotto" with Tomato jam and chive pesto: 
• Honestly one of the best Scallop dishes I've ever had, and I am a whore for scallops
• The Risotto style cauliflower was creamy, tender and a bit confusing, hard to tell if it was rice or just the veg; either way - amazing.
• Tomato Jam is so good it belongs on my toast every morning
• Chive oil is light and earthy and the perfect addition to the dish
• Lastly, there was something called 'Bacon Powder' on top, I have no idea what it is or how they make it but yes, its as amazing as it sounds

For dessert we chose the scoops of house made ice cream, simple, sweet, cold and a great finish:

• Gin and Juice Sorbet - more juice than Gin flavor but a great pallet cleanser
• Red Wine, Raspberry, Chocolate Ice Cream - the lesser of the three scoops but clearly fresh and homemade
• Mexican Chocolate/Chile Ice Cream - So delicious and so unique, it started with rich chocolate ice cream flavor, then went to a warm cinnamon and ended with a sharp note of spicy Chile - a great compliment to a heavy red wine

Leftover Taco Pie

During my hours and hours of pinning...(my new obsession) I found a few pictures of things called enchilada pie, or taco lasagna, sounds weird but its basically layers of taco stuff meant to look similar to lasagna.  It looks like a perfect use for leftovers since we do taco night often, generally on a Tuesday for Taco Tuesday.  The leftovers turn into salad or a quick wrap as a snack. 

This time I had:

• Taco Meat
• White Rice
• Black Bean/Corn Salad
• Enchilada Sauce
• Chunky Salsa
• Shredded Cheddar
• Whole Wheat Soft Tortilla Wraps
• Pie Plate (Sprayed with cooking spray)

Pour a few spoon fulls of enchilada sauce on the bottom of the pie plate then go:

1. Wrap
2. Meat+Salsa & Cheese
3. Wrap
4. Corn/Bean Salad+Rice+Enchilada Sauce
5. Wrap
6. Meat+Salsa & Cheese
7. Wrap
8. Enchilada sauce and some cheese

Bake for 30 mins or till its all bubbly, let it sit for about 5 mins before cutting.  I used the wrong container to bake and had to scoop it out but it was yummie and messy. 
Serve with Sour Cream, Salad or avocado

Black Bean Corn Salad

This is one of my favorite summer salads!! Most of you have had it either at my house or at yours, as its my go to BBQ contribution.  Also, it can be made with basic pantry items:

• 1 Can Black Beans - rinsed
• 1 Cup Frozen Corn, defrosted and drained OR 1 Cup of Trader Joes Roasted Corn
• 1/4 Cup chopped red onion, white onion or diced green onion
• Lime or Lemon Juice
• Diced Jalapeno or 1/4 Teaspoon of red pepper flakes
• Salt/Pepper
• Chopped Parsley
• Drizzle of olive oil
• Pinch of Cumin
• Additional goodies to add:
• Diced tomato is optional...If you add it, it becomes a bit watery and more of a Salsa vs. a Salad, but its still yummie
• Diced Green/Red Bell pepper
• Fresh Diced Avocado

Mix all together and enjoy as a salad or a topping for Tacos, Burgers, Soups, Eggs, Chili, Baked Potato, Fish, or chicken (Endless)
Its best if it sits for a few hours in the fridge.

Rice/Chicken/Broccoli Casserole - Good Winter Food

The Kitchen is Closed...Temporarily!!
Due to my insane addiction to cooking and all things food, I have once again packed my freezer to a dangerous level.  Be afraid when you open, hard frozen rocks of entrees can damage a toe or face if they hit, trust me.

That happens now and then and I'm forced to shut down the kitchen so we can eat our way to a clear freezer.  Not exactly a bad problem to have as we get to enjoy all the yummie, home made, slow cooked and perfectly portioned dishes I've slaved over.  My recent Xmas gift of a food saver/vacuum sealer also makes for interesting freezer packing. 

Tonight I had a casserole, something a rarely (if ever) make but it was really good when first made and reheated. 
Rice Pilaf with grilled chicken, broccoli and cheese - YUM!

• Make Rice Pilaf to package directions, but cook about half the time, making sure the rice and orzo still has a bite
• Blanched Broccoli flowerettes
• For Chicken:  Use leftover rotisserie chicken (white Meat Only) OR, grilled chicken breasts cut int small bite sized pieces
• Diced Shallots
• 1 Tablespoon Flour
• 1/3  to 1/2 cup Skim Milk, amount depends amount of chicken/veg
• 1/3 to 1/2 cup Grated Cheddar Cheese
• Parmesan Cheese to sprinkle on top
• Chopped Parsley

1. Heat 1 tablespoon butter/Olive Oil; add shallots and cook till lightly browned
2. Sprinkle with flour and toast, creating a roux
3. Add Milk and whisk quickly to remove lumps; add Cheddar Cheese and whisk till its melted
4. Mix all ingredients in a large mixing bowl (including the undercooked rice and liquid)
5. Add to lightly greased casserole dish, sprinkle with Parmesan and chopped parsley
6. Bake at 375 or till its bubbly and lightly browned on top
7. Serve with salad - Yum!

Stuffed Artichookes: Part two, the good part

After the manual labor of cleaning the artichoke you now get to stuff, cook and eat them...trust me, its worth it and whoever you make these for will really appreciate it...and by appreciate I do mean do the dishes.Measurements below vary by the size of the artichoke and how much you want to stuff them, I tend to overdo it


Stuffing:

• Panko or traditional breadcrumbs - 1/3 or 1/2 cup per artichoke
• Grated Parmesan cheese - 1 table spoon per artichoke
• Eggs - 1 for every 2 artichoke
• Pancetta lardons - 1 tablespoon per artichoke
• Chopped parsley - 1 or 2 tablespoon per artichoke
• Chopped shallots  - 1 tablespoon per artichoke
• Finely chopped onion - 1 or 2 tablespoon per artichoke
• Chopped garlic - 1 or 2 cloves per artichoke
• Olive oil
• A pinch of Lemon zest
• Red pepper flakes
• 1 quart chicken or vegetable stock

Stuffing

Pre-heat oven to 275

1. Saute pancetta till lightly browned and allow some of the fat to melt, add onions, shallots, garlic, red pepper flakes.  Saute over medium/low heat for about 10 mins, till onions are soft, chill mixture
2. Once onion mixture is chilled, add to breadcrumbs, cheese, add parsley, eggs, black pepper and a pinch of lemon zest, drizzle with a little olive oil if it needs more moisture
3. To stuff, start with outer leaves, adding a large pinch or 1/2 teaspoon for every other or every third leaf (depending on preference), move in to the middle separating leaves and placing small amounts in between leaves
4. Place stuffed artichokes and cleaned steps in a deep baking dish, pour in chicken stock, bringing liquid halfway up the side of the artichoke
5. Bake for about 2 hours, or till outer leaves are tender, baste with the pan juices ever 30 mins, pouring over the stuffing.  Add a few tablespoons of butter halfway through baking (trust me, it ads something awesome to the stuffing)
6. Remove when the stuffing is a bit crispy on top

Serve with crusty bread and an oaky Chardonnay

Stuffed Artichokes: Part one, Safe Cleaning

I feel like I'm violating some personal oath by sharing this recipe, but I realize its only artichokes and anyone can find this info online so I might as well type up my version to share.I've perfected it over the years but the base of it is inspired by my dad, the best cook I know.  I also have a new technique for cleaning out the painful choke.  This was the first thing I cooked for my boyfriend and probably one of the reasons he's so in love :)

To clean the Artichoke:

• Have a pot of salted lemon water on the stove, with the ends of the lemon ready to rub on the cut ends, helps to prevent browning.  Note, they will oxidize a bit no matter how fast you put the lemon on but helps from getting gross
• Using a very sharp, chef's knife or sharp serrated bread knife cut the end to allow it to sit flat, (rub end with lemon) save the stem but use a vegetable peeler to remove the outer layer that is very tough (rub with lemon).  The stem is one of the most flavorful parts and will add to the awesome broth.  Cut about a half inch off the top to remove the prickly tops; use kitchen shears to trim the outer leaves, see picture below:

• Place each artichoke int he pot of lemon water, clean the rest and allow to simmer for about 20/30 mins; you may need to put a small plate or bowl on the top of the pot to keep the chokes submerged, they tend to pop up out of the water and the exposed parts will brown
• Boiling the artichoke is my latest technique for cleaning out the prickly parts without hurting my fingers, also it softens the leaves and makes for easier stuffing and less oven cooking time
• After about 20 mins, (Outer leaves should be tender but not soft) remove from the water, strain and chill in order to be able to touch, the middle is very warm so you might want to open up the leaves a bit and place them in the fridge
• Using a small spoon or grapefruit spoon, scoop out the center, exposing the yummy heart

Stuffing recipe to follow... 

Slow Sunday Braise

Today's Sunday Dinner was a nice slow cooked Beef Osso Buco.  I've made the classic veal version before but went for the beef per the direction of my butcher, mainly because he saw me about to leave when he said he didn't have any veal shanks.  Im such a sucker for a suggestion, when he said..."how about beef shanks" I quickly turned back around and bought 2 lovely pieces.  Along with some amazing local bread to soak up the amazing sauce that would come from this dish.

• The Butcher:  http://craftbutchery.com/  New to the area and worth a visit, the prices are decent, the meat is organic and delish, and the expertise is clear
• The Bread:  http://sonobaking.com/  Amazing breads, pastries and cookies.  Visit for brunch but note there is no liquor (boo) and pick up a tart to take home

Ingredient Line up

The Osso Buco is simple, classic and very easy.  After some research I found that no matter the type of meat (Veal, pork or beef) use white wine!  One would think beef=red wine but it doesn't, the meat and marrow make such a rich sauce that dry white wine is the perfect compliment.  The stock can match the meat, chicken for veal and pork, beef for beef.

Generously Seasoned

Crust

After 1 hour

The following recipe serves 2 with leftovers for a great sandwich, or over pasta with some extra tomatoes

• 2 Beef Shanks, tied with butchers twine
• 1 Cup Dry white wine
• 1 Cup Low sodium beef stock
• 1 small can tomato paste, or 14 oz can crushed tomatoes
• 2 carrots, cut into chunks
• 2 ribs celery, cut into chunks
• 1 small onion, large dice
• 2 cloves garlic
• Fresh thyme, bay leaf, bunch of parsley - loose or in bouquet garni if you don't want to strain at the end
• Flour for dredging
• Olive Oil/1 pad of butter

The steps are pretty typical with braising...

1. Season generously, lightly coat with flour and brown the meat in a dutch oven over medium heat, once browned on each side let it rest on a plate.  **Tip:  Don't move the meat while its browning, let it sit and get a good crust, it might feel like its burning but its not, if using a thick pan or pot, it cant burn it will just brown and create a crust of flavor
2. Add veg, a layer of S&P and reduce to med/low, let cook for 8 mins
3. Add wine, increase to medium, let simmer for 5 mins, add stock and simmer for another 5, add tomato and simmer for 5 more
4. Add meat back in and cover with veggies.  Make sure the liquid comes up to the meat, add more stock/wine or tomato as needed
5. Put in 275 degree oven for about 3 hours...Some recipes call for simmering on stove top but I prefer the oven, better all around cooking produces more flavor
6. When the meat is falling off the bone and tender, remove carefully and place on platter for serving, cover with foil
7. Strain the bits from the sauce but keep some carrots and celery, its a great addition to the sauce and the veggies are filled with flavor
8. Sprinkle with chopped parsley and lemon zest - I didn't agree with this at first but it adds a brightness to the heavy sauce - worth the extra step

Final Product

Chicken and Artichoke Hearts, for a crowd

My contribution to my first Xmas eve with my boyfriends family had to be great, but not fancy and pretentious but not too simple, not fattening but not low fat...a lot of pressure on this dish.

I landed on a chicken breast with artichoke hearts and a light, but intense white wine/lemon sauce.  I'm happy to say it was a hit, but I made way too much.  Not a bad thing for a holiday.  We have a few containers in the freezer and its really really good the next day or re-heated.  The chokes fall apart and thicken the sauce, great over angel hair or rice...with asparagus or peas.

I don't have exact measurements since I made it for 20 people and recall buying about 9 lbs of chicken breast and using an entire bottle of wine (+1 for me to drink). So, the recipe is a guide with estimated measurements, you may need more or less of all of these:

Lots of Chicken

• 4 Chicken breast, cut thin and pounded flat - preferably antibiotic/hormone free (it makes a difference in the taste and its generally better for you)
• 1 Bag Frozen Artichoke hearts - defrosted and drained, Trader Joe's has great ones; do not use the jarred marinated or canned in liquid, the jarred ones have lots of oil and extra seasoning and the caned ones are just plain gross
• 1/4 cup Chopped shallots
• 2or3 cloves Garlic chopped
• 1/3 cup Dry White wine
• 1/3 cup chicken stock
• Juice and zest from 1 lemon
• Fresh or dried Thyme and Parsley
• 2 Tablespoons Flour

1. Add Lemon zest, salt and pepper to flour, lightly coat each piece of chicken...shake off excess
2. Brown on both sides in pan with olive oil over medium heat
3. Remove from the pan and keep warm on a plate
4. Add artichoke hearts to pan and brown lightly...you may need to add more oil and do in small batches, it takes a few mins at medium/high heat - remove from pan once each heart has a bit of color
5. Add shallots, garlic and a sprinkle of red pepper flakes to pan, cook for 5 mins or till lightly browned
6. Add wine and deglaze pan, simmer for a few mins and add stock, lemon juice and thyme, simmer for 5 mins add S/P to taste
7. Add chicken back in, simmer and cover for about 5/8 mins till sauce is to your liking and chicken is cooked through

*The picture has the chicken in a roasting pan with a lot of liquid to keep it moist in re-heating

Holiday Cooking

After an amazing holiday season with the best family, friends and quality time with my man I'm back from my break.  No work, no posting for a few weeks has been a great way to disconnect, aside from the occasional FB post and recipe research I was offline and enjoyed it.  Also, our new computer was getting repaired at HP (I wont even get into that long story).

During my tecnology break I was a couch potatoe and domestic goddess...my two total opposite personalities that are at constant conflict.  I am prone to total laziness and could have spent all 14 days off on the couch with my new Roku, Xbox and reruns of Sex in the City but at least once a day I performed some intense project around the house.  Thats what I call work/life balance.

Cooking is the one thing I did not take a break from during my vaca.  There have been stews, soups, roasts, endless baked goods, compound butter and more soups.

My other new toy and obessesion is my fancy pants camera that I got for Xmas from my amazing boyfriend who encourages me to cook and be creative and generally crazy.

That said my next few posts will be picture crazy!!

Here's a few highlights, recipes to follow:

Cornish Game Hens "Little Baby Chickens"

Cheese Ravioli

Baked escarole and Roasted Chicken

Turtle Bars - AMAZING



Chicken with Artichoke Hearts  - LOTS of chicken