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Since we are sheltering-in-place I decided to master making an omelet. I've discovered that they are not as scary as I remember! Patience is key as you really want the bottom to be golden brown and the eggs cooked through. If I can do it, so can you! Give it a try.  1 Tbsp Olive Oil
1 Tbsp Butter - Plus a Little Extra 6 Mushrooms - Sliced 6 Asparagus Stalks - Cut in 1 inch Pieces 1 Tbsp Chopped Shallot 1 Clove Garlic - Crushed 6 Grape Tomatoes - Quartered 2 Tbsp Chopped Basil 4 Eggs 2 Tbsp Goat Cheese Crumbles 2 Tbsp Grated Parmesan Cheese Kosher Salt Fresh Ground Pepper In an 10 inch non-stick skillet melt the 1 Tbsp of butter with the olive oil. Add the mushrooms and stir to coat the mushrooms in the butter and olive oil mixture. Let saute about 5 minutes, stirring occasionally. Add the asparagus, shallot and garlic and cook for another 5 minutes or so. Add the tomatoes and 1 Tbsp of the basil. Cook for another minute and then transfer the mixture to a plate. In a small/medium size bowl, crack in two eggs and a good pinch of salt. Whisk the eggs until blended and a little frothy. Wipe out the skillet and heat just enough butter in the skillet to lightly coat the bottom of the skillet over medium heat. Pour the eggs into the skillet. Using a rubber spatula, lift the sides of the omelet a bit to let some of the runny egg mixture to hit the pan. Cook about 2 minutes, or until the eggs are just slightly shiny on top. Add 1 Tbsp goat cheese grumbles, 1 Tbsp of parmesan cheese and a good grind of pepper. Let the eggs cook another minute and then add half of the mushroom, asparagus and tomato mixture on one side of the egg mixture. Using the spatula carefully lift the edge to see if the bottom is lightly golden brown. Once it is, carefully fold the egg mixture over onto the filling. Slide the omelet out of the pan onto a plate to serve. Place in a slightly warm oven while you cook the other omelet. Add another little bit of butter to the pan. Crack the remaining eggs into the bowl, and repeat the steps above. After the second omelet is done, garnish both omelets with the remaining chopped basil and a few grinds of pepper. Serves 2 If making these for breakfast I would serve with potatoes and bacon or sausage. For brunch add a fresh salad and bacon or sausage.
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The calendar might say that it is spring, but the weather and the mood across the world screams give me comfort in a bowl. This risotto is elegant, but comforting, all at the same time. In the words of my husband, "It's Good!".  3 Tbsp Olive Oil
3 Tbsp Butter 1 lb Ground Pork Sausage – Either Sweet or Spicy 1/4 c Chopped Shallot – About a Medium Size 2 Cloves Garlic - Crushed 1 1/2 c Arborio Rice 1 c White Wine 1 Tbsp Dried Italian Seasoning 1 c Beef Stock 3 - 4 c Chicken or Stock 1 1/2 c Broccoli Florets 1/2 c Grated Parmesan Cheese 2 Tbsp Heavy Cream 2 Tbsp Fresh Basil - Finely Chopped 1 Tbsp Flat Leaf Parsley – Finely Chopped Kosher Salt Fresh Ground Black Pepper In a medium deep skillet warm 1 Tbsp of the Olive Oil. Add the ground pork to the skillet. Break the ground pork up with a spatula or wooden spoon. Brown the pork stirring occasionally for 5 – 8 minutes. Turn off the heat and transfer the ground pork to a small bowl to reserve for later, leaving the leftover oil in the skillet. Over medium heat add the remaining olive oil and butter to the skillet the pork was in. Once the butter is melted add the shallot, garlic, pinch of salt and some pepper. Stir to coat. Let it cook 3 minutes. Add the Arborio rice and stir to combine. Let the rice toast for 3 - 5 minutes. Add the white wine and stir to incorporate and scrap up any of the brown bits of leftover pork. Add another pinch or two of salt, some more pepper and the Italian seasoning. Let the mixture simmer until the liquid has almost reduced by half. Reduce the heat to medium low and add the cup of beef stock to the rice and stir to combine. Let the mixture simmer until the liquid has almost reduced. Repeat adding the chicken stock and letting it cook down making sure that the rice doesn't get too dry or start to stick to the bottom of the skillet. While the rice is cooking bring about one inch of water in a pot to boil. Add a tablespoon of salt and the broccoli florets to the water and cover. Let the broccoli cook for about 5 minutes. Drain and set aside. After the third cup of chicken stock (four cups of stock total) has been almost reduced from the rice, give the rice a taste. The rice should be slightly firm, but cooked through. If needed add up to an additional cup of stock to the rice, a half a cup at a time. Once the rice is cooked and most of the liquid has been reduced add the cooked ground pork, broccoli florets, heavy cream, parmesan cheese, parsley and basil (save a bit of the parsley and basil of garnish). Stir to combine. Turn off the heat. Give the rice a taste and add salt and pepper if needed. Transfer to bowls and garnish with some extra parmesan cheese and the remaining parsley and basil. Serves 4 people Okay... I'll say it... I love lasagna!!! I make a few versions of it. Some with beef, some with chicken, or this one with mushrooms. This is a hearty vegetarian dish that everyone will love.  32 oz Marinara Sauce
10 - 15 Lasagna Noodles 3 Tbsp Butter 2 Tbsp Olive Oil 2 c Sliced Cremini Mushrooms 1 c Chopped Cremini Mushrooms 1/4 c Diced Onion 2 Cloves Garlic - Finely Chopped 1 Tbsp Fresh Chopped Thyme 1/2 c Dry Sherry 1 Tbsp Fresh Chopped Basil 1 Tbsp Fresh Chopped Flat Leaf Parsley 2 Tbsp Flour 1/2 c Vegetable Stock 1/2 c Milk 12 oz Ricotta Cheese 1 1/2 c Grated Mozzarella Cheese 1/3 c Grated Parmesan Cheese Kosher Salt Fresh Ground Pepper Pre-heat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray. In a medium skillet melt 2 Tbsp butter with 1 Tbsp olive oil. Once melted add the sliced and chopped cremini mushrooms. Stir to coat in the butter and oil. Saute for 8 minutes over medium heat, stirring occasionally. Add the onion, garlic, thyme and a pinch of salt and a grind or two of pepper. Saute for another 3 minutes. Add the sherry and cook another 3 minutes. Turn off heat and set aside. In a saucepan melt the remaining butter an olive oil. Whisk in the flour, a pinch of salt and a grind of pepper. Let the flour mixture cook for 2 minutes. While whisking add the vegetable stock and milk. Bring to a soft boil and reduce to a simmer. Let simmer for 3 - 4 minutes. Turn off heat and whisk in the ricotta cheese. Set aside. In another sauce pan bring the marinara sauce to a simmer. Add the basil and parsley and let simmer for another 3 - 4 minutes. Turn off the heat. Spread about 1/2 c of the marinara sauce on the bottom of the baking dish. Line with a layer of lasagna noodles. Spread another layer of marinara sauce on the noodles. Spread half of the ricotta mixture on top of the sauce. Top the ricotta with half of the mushrooms and then top the mushrooms with 1/2 c mozzarella cheese. Repeat the layers again. Top the last layer with a final layer of noodles, followed by marinara sauce, the remaining mozzarella cheese and parmesan cheese. Cover the baking dish with foil and bake for an hour and 15 minutes. Remove the foil and bake an additional 15 minutes. remove from oven and let rest for at least 10 minutes before serving. Serves 6 - 8 Shepard's Pie is a staple on most Irish/British bar menus in the US. I gave the classic recipe a California twist by using ground turkey instead of ground beef. I also like to use the mixed veggies that include corn for a little bit of added sweetness. This is a total comfort, good for you meal, that is easy to make too!  2 Tbsp Olive Oil
1 lb Ground Turkey 1/2 Onion - Diced 1/4 c Irish Whiskey 2 Tbsp Dried Thyme - Divided 2 Tbsp Tomato Paste 1 c Frozen Mixed Veggies 1 c Chicken or Beef Stock 2 c Cooked Mashed Potatoes 1/2 c Shredded Cheddar Cheese 1 Egg Beaten Kosher Salt Fresh Ground Black Pepper Pre-heat oven to 350 degrees. Spray either a 8x10 baking dish or 4 individual ramekins with non-stick cooking spray. Cover a baking sheet with foil and place the baking dish or ramekins on it. Set aside. Warm the olive oil over medium heat in a large skillet. Season the ground turkey with salt, pepper and 1 Tbsp of dried thyme. Add the ground turkey to the skillet. As the turkey browns break it up into a crumble, about 5 minutes. Once the turkey is broken up add the diced onion and let it cook another 4 - 6 minutes. Turn the heat off and add the whiskey. Turn the heat back on and let the whiskey cook for about 2 minutes, it should be reduced by half. Add the remaining dried thyme and tomato paste. Stir to really incorporate the tomato paste in with the turkey. Let cook another 2 minutes. Add the frozen veggies and stock to the skillet. Let the turkey and veggie mixture simmer for about 8 minutes. While the turkey and veggies are cooking work on the mashed potatoes. You can use either leftover mashed potatoes (my favorite) or you can make a batch just for the pies. Heat the mashed potatoes until they really warm, but not screaming hot. Add the 1/2 c shredded cheddar cheese and 3/4 of the beaten egg (save the rest to brush the top of the potatoes).Stir to combine. Once all the stock in the turkey mixture has turned into a lovely thick gravy, turn off the heat. If the gravy gets a bit to thick add some more stock to thin it out, you just don't want it to thin. Transfer the mixture to the baking dish or ramekins. Gently add the mashed potatoes to the top of the turkey mixture and smooth to cover completely. Brush the remaining beaten egg on top of the potatoes. Transfer the baking sheet with the dish or ramekins on it to the oven. Back for 15- 20 minutes (ramekins = 10 - 15 minutes). When the potatoes are golden brown and the gravy is nice and bubbly remove the baking sheet and dish/ramekins from the oven. Let sit at least 15 minutes before serving. The filling will be extremely hot. Serves 4 - 6 people Cold winter evenings are the perfect time to serve this hearty meal. Don't have any Zinfandel on hand? Feel free to use your favorite full body red wine.  2 Tbsp Olive Oil
4 oz Bacon - Diced 1/2 c Diced Onion 1 c Sliced White Mushrooms 1 1/2 lbs Stewed Beef 1 Tbsp Tomato Paste 1 c Zinfandel Wine 3 c Beef Stock 1 Tbsp Paprika 2 Tbsp Chopped Basil Kosher Salt Fresh Ground Black Pepper Pre-heat a cast iron skillet with 1 Tbsp Olive Oil. Once the skillet is hot add the diced bacon. Cook 5 - 7 minutes, stirring occasionally. Transfer the bacon to a paper towel lined plate. Leaving the bacon drippings in the skillet add the diced onions and sliced mushrooms and stir to coat in the drippings. Saute for 4 minutes. Add a pinch of salt and a few grinds of pepper and saute for another 4 - 6 minutes, stirring occasionally. Transfer the onions and mushrooms to a small bowl. Add the remaining olive oil and get the skillet hot again. Cut the stewed beef into 1 inch cubes. Coat the beef in the paprika and a few pinches of salt and a few grinds of pepper. Add the seasoned beef to the skillet. Sear the beef, creating a deep brown color, for about 5 minutes. Flip the beef cubes over and sear the other side, cooking another 5 minutes. Add the tomato paste to the skillet and coat the beef. Let the tomato paste cook for 2 - 3 minutes. Add the zinfandel wine to the skillet. Let the wine simmer for about 7 minutes. Add the beef stock, bacon, onions and mushrooms to the skillet and bring to a hard simmer. Turn the heat down to low and cover the skillet. Let the beef mixture cook for about 45 minutes, stirring occasionally. If the sauce gets to thick add a bit of water to thin it out while cooking. After 45 minutes, give the sauce a taste and add any additional salt and pepper if needed. Turn off the heat and stir in the chopped basil. Serve the beef over mashed potatoes (as pictured) butter egg noodles or rice. Serves 4 This is comfort food with a twist! The prosciutto adds a nice salty element to the dish that you don't expect. Enjoy!  32 oz Marinara Sauce
8 oz Spaghetti 1/3 lb Ground Veal 1/3 lb Ground Sirloin 1/3 lb Ground Pork 4 oz Prosciutto - Diced 1 Tbsp Grated Onion 2 Cloves Garlic - Crushed 1/2 c Panko Bread Crumbs 1/4 c Heavy Cream 1 Egg 1/2 c Grated Italian Cheese Blend 1/4 c Grated Parmesan Cheese 3 Tbsp Fresh Chopped Basil 2 Tbsp Fresh Chopped Flat Leaf Parsley Kosher Salt Fresh Ground Pepper Pre-heat oven to 350 degrees. In a bowl combine the veal, sirloin, pork, prosciutto, grated onion, garlic, bread crumbs, heavy cream, egg, italian cheese blend, parmesan cheese, 2 Tbsp basil, 1 Tbsp parsley and a few grinds of pepper. Mix everything together using your hands, making sure everything is fully meshed together. Spray a 9 x 13 baking dish with non-stick cooking spray. Spread about 1/3 c of the marinara sauce on the bottom of the dish. Section the meat mixture into 10 - 12 equal portions. Roll each section into a ball (balls should be smaller than a tennis ball, but bigger than a golf ball). Place the meatballs in the baking dish. Top each meatball with a spoonful of marinara sauce. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes. While the meatballs are baking heat the rest of the marinara sauce in a saucepan. Bring a large pot of water to a boil. Once the water is boiling add a few very large pinches of salt to the water along with the spaghetti. Cook the spaghetti about 8 minutes, or until al dente. Drain the pasta. Toss the pasta with the marinara sauce and add the remaining basil and parsley. Add the meatballs and sauce from the baking dish to the pasta and serve. Sprinkle each plate with some extra parmesan cheese and serve. Serves 4 - 6 One of the best parts about summer is breaking out the BBQ and grilling dinner outside. I use breast for this recipe, but it is equally delicious with chicken thighs.  4 Boneless, Skinless Chicken Breasts
1/4 c Lemon Juice 1 Tbsp Lemon Zest 1/4 c Red Wine Vinegar 1 tsp Dijon Mustard 1 tsp Honey 1/4 c Fresh Chopped Basil 1/4 c Olive Oil Kosher Salt Fresh Ground Black Pepper In a bowl whisk together the lemon juice, lemon zest, red wine vinegar, dijon mustard, honey. a large pinch of salt and a few grinds of pepper. While whisking slowly drizzle in the olive oil, then add the basil. Place the chicken in a zip lock bag and add the lemon vinegar mixture. Massage the chicken so that it is evenly coated. Seal the bag and refrigerate for at least 3 hours or up to overnight. Pre-heat the grill to medium high heat. Grill the chicken about 8 minutes with the lid closed. Flip the chicken and grill about another 8 minutes with the lid closed. Using a meat thermometer check the temperature of the chicken. You want the temperature to be around 165 degrees. The chicken should feel firm, but with a slight give. Flip the chicken and continue cooking the chicken if the 165 degree temperature is not met, checking the chicken every 4 - 5 minutes for doneness. remove the chicken from the grill to a platter and cover with foil. Let the chicken sit about 5 minutes before serving. Serves 4 The spice rub used for the pork is delicious on almost anything. Make sure you store anything that is left to use on your favorite protein! 
In a sealable container combine all the ingredients for the spice rub.
Spray the inside of your slow cooker with non-stick cooking spray. Place in the bottom of the slow cooker the onions, Anaheim pepper and half of the garlic. Rub the pork roast with 2 - 3 Tbsp of the spice rub mix. Place the roast on top of the onions, pepper and garlic. Sprinkle the rest of the garlic on top of the roast. Add the stock to the slow cooker. Place the lid on the slow cooker and let it cook on low for 6 - 8 hours. When done, remove the roast from the slow cooker and place in a large bowl. Using 2 forks shred the pork into bit size pieces. Once the pork is shredded add the onions and pepper from the slow cooker as well as about 1/2 c of the liquid. Serve the pork with the taco fixings listed above, or use your personal favorites. Serves 6 - 8 hungry people. Our neighbor mentioned one night about a pizza place that use to serve a prosciutto pizza. His description of it got my taste buds watering and my cooking brain thinking, "hey I can do that!". Next thing I know we were having prosciutto pizza for dinner. It is delicious!  16 oz Premade Pizza Dough
1 Tbsp Corn Meal 2 Tbsp Olive Oil 1 Head of Garlic - Roasted 3 Roma Tomatoes - Seeded and Sliced 2 Tbsp Italian Seasoning 1 c Grated Mozzarella Cheese 1/2 c Grated Parmesan Cheese 6 oz Prosciutto - Cut in Strips 2 Tbsp Fresh Chopped Basil Kosher Salt Fresh Ground Pepper Bring the pizza dough to room temperature. Preheat oven to 425 degrees. In a bowl combine the sliced tomatoes, 1 Tbsp Italian Seasoning, a large pinch of salt and a few grinds of pepper. In a small bowl mash together the roasted garlic cloves and 1 Tbsp olive oil. Set both bowls aside. Sprinkle the corn meal on the bottom of a pizza stone or cookie sheet. Lightly flour a cool surface and place the pizza dough on it. Roll and stretch out the dough to be about 12 - 16 inches in diameter. Transfer the dough to the pizza stone or cookie sheet. Drizzle the dough with 1 Tbsp olive oil. Using your fingers evenly coat the top side of the dough with the olive oil. Sprinkle the dough with a few pinches of salt, a few grinds of pepper and the remaining Italian Seasoning. Bake the dough for 7 minutes. Remove the dough from the oven. Using a spatula spread the garlic mixture evenly over the crust. Next, sprinkle the mozzarella evenly over the dough. Evenly place the tomato slices and prosciutto strips on top of the mozzarella. Bake the pizza for another 12 minutes or until the cheese is melted and it is lightly golden brown. Remove from oven and top with the parmesan cheese and chopped basil. Let rest about 5 minutes before serving. Serves 4 - 6. Need to get dinner on the table quick? Give this easy, but flavorful, dish a try!  4 - 6 oz pieces Scottish Salmon
2 tsp Lemon Zest 1 Tbsp Lemon Juice 1 Clove Garlic - Crushed 1 Tbsp Chopped Shallot 2 Tbsp Chopped Basil 1 Tbsp Chopped Flat Leaf Parsley 1/4 c Olive Oil (approx.) Kosher Salt Fresh Ground Black Pepper Pre-heat oven broiler to at least 500 degrees. Line a cookie sheet with parchment paper. Set aside. In your food processor pulse the lemon zest, lemon juice, garlic, shallot basil, parsley, a good pinch of salt and a few grinds of pepper to combine. Add the olive oil as you pulse. Once combined set aside. Place the salmon pieces on the parchment paper. Generously coat each piece with the lemon basil mixture. Broiler the salmon for 7 - 10 minutes or until it is a light pink and flakes easily. Serves 4. |
Dawn GreenblatWhat's Cooking With Dawn Archives
June 2022
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