Peter's Broccoli Salad

When I work with my friend Peter at the shop, he is always stinking up the place with this yummy salad he buys next door at the Greek diner.

What the heck is in that salad that wreaks?
It's all the raw slices of garlic that are so yummy, but don't be kissin' anyone afterward (or breathing on anyone for that matter).

I love this healthy salad, but can't bear to face a human soul after I take a bite.

I figured out how to remedy the situation by blanching the garlic for a minute just to tone it down a bit.

So now you can kiss me.

Peter's Broccoli Salad: toned down a bit

1 head of broccoli, trimmed
1 roasted red bell pepper, cut into dice
1/4 cup sliced kalamata olives
1 cup of feta cheese
1/4 cup toasted pignoli nuts
3 garlic cloves, sliced thin (serve raw if you dare)
3 tbsp red wine vinegar
3 tbsp olive oil
grind of fresh black pepper

You can certainly shave the garlic and put it in raw, but I blanched mine in the water I was using for the broccoli. I blanched it for 45 seconds and it took the bite out, then I cut it into thin slices.



In a pan with an inch of boiling water, steam the broccoli for 2 minutes with the lid on and drain. The broccoli will be bright green but still firm.

Add the rest of the ingredients to the broccoli and toss w/ the vinegar and oil.
Season with pepper and sprinkle feta cheese on top.



This salad is best after it has been in the fridge a few hours marinating.

It's simple, healthy and delicious and I like that combination.



The moral of the story is you really shouldn't eat anything smelly at work, and you shouldn't be kissing your co-workers!

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What's for Dinner? Sauté of Chicken w/ Apples & Leeks

I have had this in my recipe file since the fall and never got around to trying it during apple season.

Well, now it's spring and leeks are in season, so I figured I would give it a test run.
I don't often give simple recipes like these a 5 star rating, but this time I am going to.



This is like a dumbed down version of (sorry that I am using that much hated phrase, but it is fitting for this) Chicken Normandy, minus the Calvados and the cream.

Everything about it makes it a definite "make again" recipe.

The smell, the ease, the flavor and the appearance all make it a 5 star recipe in my book (and it costs under $10. and serves 4 people....). "WINNING!" (another hated phrase from that idiot, Charlie Sheen.....I can't help myself today).



Sauté of Chicken w/ Apples & Leeks (adapted from Eating Well):

4 boneless chicken breasts cut into quarters (about 1.5 lbs.)
kosher salt & pepper
olive oil
3 leeks, white parts only, sliced thin
2 cloves garlic, roughly chopped
1 tbsp minced fresh rosemary
1 tbsp light brown sugar
2 apples (any tart variety), peeled and sliced thin (I used Fuji)
1/4 cup cider vinegar
1 cup chicken stock

Season the chicken pieces with kosher salt & pepper.

In a large heavy skillet (I used cast iron), heat about 3 tbsp olive oil and cook the chicken pieces on high heat for about 5 minutes on each side. Remove from pan and set aside.

Add a little more oil to the skillet and cook the leeks with garlic and rosemary, about 2-3 minutes until getting soft.



On high heat, add the cider vinegar and cook for 30 seconds or so until all the liquid is absorbed into the leek mixture. Add the tablespoon of brown sugar and toss with a wooden spoon.

Now add the apple slices and toss with the leek mixture for about 2 minutes until apples are browning and getting soft.



Add the cup of chicken stock and bring to a boil. Add the chicken pieces back into the skillet and simmer another 3 minutes until chicken is cooked thru. The sauce will be a nice consistency.

Serve immediately over sauteed spinach (like I did), or mashed potatoes or polenta.



Enjoy!

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Down to Earth: Beets & Lentils

People have always told me that I am very down to earth.

Both of these ingredients are very "earthy", that's the only way to explain it.
They both have such an earthy smell and flavor coming straight out of the dirt.

If you remember our lentil lesson, I use lentils du Puy from France. They are a blue green color and hold up beautifully in salads and soups. (The caviar of lentils).

This makes a great lunch, healthy and pretty.
These 2 ingredients were meant to be together. Love at first bite.



Roasted Beets & Lentils (adapted from Canal House Cooking)

1 1/2 cups of green lentils, rinsed
3 cups water
1 small onion
2 bay leaves
2 whole cloves garlic, peeled
salt & pepper
4 beets
good extra virgin olive oil
vinegar of your choice
big handful of chopped parsley
big handful of chopped scallions

To roast the beets:

Cut the stems and leaves off of the beets. Lay the beets in an aluminum pan or a foil packet. Drizzle with olive oil and kosher salt. Wrap package tightly to seal. Roast in a 400F for about an hour.



Let beets rest about 20 minutes, until cool enough to handle. Skins will rub off easily. Cut beets into small dice.

Cook the lentils:

In a stockpot, add the dried lentils with the cold water. Add the whole onion, garlic and bay leaves. Bring to a boil, then turn down to a simmer. Cook lentils until tender, about 35-40 minutes. You will most likely have to add some more water to the pot when you see the liquid being absorbed.



In a large bowl, mix the lentils, and diced cooked beets together. Season with salt & pepper.



Add the chopped herbs and drizzle liberally with olive oil and a few dashes of vinegar (I used white balsamic).



Serve at room temperature and be earthy.

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Meatless Mondays: Mexican Stuffed Peppers

I love me some stuffed peppas and I don't make them often enough.

My favorite being Neapolitan style, with fresh breadcrumbs, capers and raisins. What else did you expect?

These delicious peppers were a happy accident. I had a lot of leftover white rice, so instead of throwing out the rice (no wasting food), I mixed them up with some pantry items to make a delicious, healthy vegetarian and very kid friendly meal.

These were terrific, I hope you try them.

Mexican Style Stuffed Peppers:

4 red bell peppers, tops cut off and inside ribs and seeds removed
2 cups of cooked rice (make extra rice the night before so you have leftovers!)
1 small can of Fire Roasted tomatoes w/ chilis
1 small can of black beans, rinsed & drained
handful of chopped cilantro or parsley
1 small onion, diced
2 cloves garlic, chopped
1 tsp cumin
olive oil
salt & pepper
2-3 cups of Mexican blend cheese (cheddar & Monterey Jack)

In a small skillet heat some olive oil and saute the onion and garlic with the cumin and cook until soft, about 4 minutes. Set aside.

In a large bowl, combine the rice, tomatoes, beans and the cooked onion mixture and herbs. Season with salt & pepper (you can add hot pepper flakes if you like a little heat).

Add the grated cheese and combine. This will be the stuffing.



Spoon the rice mixture into the hollowed out red peppers and pack them tightly. Stand peppers upright in a baking dish.



Bake in a 375F oven for 40-50 minutes, until the peppers are blistering.

Cut in half and let cool a few minutes before diving in.

Ole!

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Springtime Apple Cinnamon Cake

Is it ok to bake an apple cake when it's spring?

Shouldn't I be baking rhubarb cakes instead? We've had 2 snows this week, so I think this fits in perfectly with the weather. (if this keeps up, I will be back to making stews).

I always have apples in the house. I use them mostly during the fall and winter, however I can't pass up an apple dessert, no matter what the season. I would choose apple over chocolate cake any day.

This delicious cake was terrific for breakfast with coffee and did well packed in my husband's lunchbox during the week (yes, he still has his Flintstones lunchbox!).

It is perfect for springtime, when there is still a nip in the air or any time.

Springtime Apple Cinnamon Cake (adapted from Chicho's Kitchen)

2 apples, peeled and sliced
1 tbsp cinnamon
4 tbsp sugar
1 1/2 cup all-purpose flour
1 tbsp baking powder
pinch of salt
4 eggs
6 oz (180g) butter, softened
1 cup brown sugar
1/2 cup whole milk
1/4 cup sliced almonds

Preheat the oven at 350ºF (180ºC). Peel and slice the apples. Toss them with 1 tbsp cinnamon and 4 tbsp sugar. Set aside. They will get nice and syrupy.

In a medium bowl, sift the flour, baking powder, and salt.

In another bowl, cream the softened butter and the sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Fold the sifted flour alternately with milk.

Grease a 9" springform pan. Pour half the batter in then spread the apples over the batter. Spread the remaining batter over the apples evenly. Sprinkle with the sliced almonds.

Bake for one hour in a 350F oven or until a toothpick inserted comes out clean.
Let rest in the pan for 30 minutes until removing the sides.

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Brooklyn Bites: Paulie Gee's Follow Your Dreams

So, remember my friend from Jersey, Paulie G.? The one who had the pizza tastings in his backyard that I wrote about 2 summers ago?

Well, Paulie's obsession and life long dream has become a reality.

He quit his day job as a computer nerd and opened a pizzeria in a fringe neighborhood in Brooklyn, NY. Yeah, that's right. You don't have to be 20 something to do your thing.

He bought a pizza oven built in Naples and started from scratch. He has been written up in many of the NY magazines as one of the top pizzerias in and around NYC. We went there on a recent Friday night.



Remember those beautiful backyard brick oven pizzas? Well, they tasted even better in his new fantastic place in Greenpoint, Brooklyn.



The space is beautiful. Long wooden farm tables decorated with votive candles and hand hewn wooden beams make it look like a lodge.

There is an amazing wine list (yes, a good wine list in a pizzeria) and they use big stripped down tomato cans as wine buckets. How creative! A secret barn door entrance in an old ship building and lumber industry neighborhood invites you in.



We tried the Del Boy: Spicy Sopressata with tomatoes and fior di latte.



The Brian De Parma (don't you love the names????): A straight tomato & Parmigiana Reggiano pie.
The Red, White & Greenberg: Fior di latte, Guanciale (that wonderful pork jowl), house pickled onions and arugula. My favorite.



The Cherry Jones seemed to be the popular pie of the evening with gorgonzola and dried cherries. I am not that adventurous. Give me time.
They also had a nice selection of vegan pies and the menu changes often.

click on menu to enlarge

This is not your everyday Naples pie. Cooked for 90 seconds in the 1000F degree wood burning pizza oven (Naples law, or the pizza police will arrest you), every pie comes out with those beautiful black bubbles, yet the dough is tender and soft to the bite.



This is artisanal pizza making at its finest.
Don't forget to say hello to Paulie and tell him that I sent you.

Follow your dreams (whatever they may be), and take a ride to Brooklyn.
You will be glad you did.



Paulie Gee's
60 Greenpoint Ave.
Brooklyn, NY 11222

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5 Star Rating: Salmon Wellingtons

I love anything wrapped in a package.

This was so much easier than Beef Wellingtons, no liver mousse and no mushroom duxelles to make (and not everyone likes liver and mushrooms anyway) and much less expensive than filet mignon.

I made this ahead, and baked it before serving. It made 8 dinner portions and looked pretty fancy, though it couldn't have been any easier.

It's not often that I give a dish a 5 star rating, but this one is deserving.

Don't skip the mustard cream (which I usually serve w/ my Dinner Party Asparagus) to accompany the wellies, it was really a nice compliment to the fish.



Salmon Wellingtons: (adapted from Food Network)
makes 4 strudels (I cut them in half and served 8 people)

1 package of frozen puff pastry (2 sheets), thawed

Four 1/2 lb. portions (2 lbs. total, 4 filets) of Atlantic salmon, skin removed (ask the fish monger to do this for you)
4 tbsp butter
3 fat leeks, washed and trimmed (use white parts only), and sliced
1 small red onion, sliced thin
2 tsp dried tarragon
salt & pepper
1/2 cup of white wine (I used a Chardonnay)
1 egg plus tsp water for the egg wash

Mustard Cream:

1/2 cup of heavy cream
1 tbsp Dijon mustard
pinch of kosher salt
white or black ground pepper

To make the mustard cream, whisk the mustard and cream together (I use a little less cream than the original recipe calls for) and season w/ pepper. Keep refrigerated until ready to use.

In a heavy skillet, heat the butter on medium and saute the leeks and red onion for about 8 minutes until soft. Season w/ salt & pepper and add the tarragon and the wine and bring to a boil until the liquid is totally cooked off. Set aside and cool the leek mixture.



Cut the puff pastry sheets into 4 long pieces (cut down the center of each sheet) and line them on a parchment paper lined baking sheet.
Roll out the puff pastry just a little bit to make it wide enough to hold the salmon filets and be able to seal the edges closed.

Lay the cooled leek mixture on the bottom of the 4 halves of puff pastry.
Make sure your salmon is patted dry so the pastry does not get soggy. Lay each piece of salmon on top of the leek mixture and season w/ kosher salt & pepper.



Fold up or roll the pastry to cover all of the salmon and leek mixture, making little packages. Pinch the edges closed with your fingers and lay the packages seam sides down on the baking sheet.



Brush with an egg wash all over and cut little vents in the top of the packets w/ a pairing knife.

Bake at 400F for 25 minutes (may need a bit longer if you have thick salmon).
Let rest 20 minutes before cutting in half with a serrated knife.



These things were really huge. Cut each strudel in half to get 8 halves. Believe me, it's so much, even half a portion was so filling.

Serve w/ mustard cream and enjoy!



This gets my 5 star rating *****

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Peanut Butter Chicken Wraps

Strange title to this post.

Peanut butter and chicken?
Why not? If you can use peanut butter in sesame noodles, then why not with chicken?

I made a delicious peanut butter dipping sauce for chicken satay last night and had some leftover. Why throw it away, when a sandwich was waiting to be slathered with it the next day.

I also tried flax roll ups for the first time, and they were pretty good. Not a tortilla wrap filled with fat, but a low-fat, high fiber lavash type of bread made with flax seed meal (sounds appealing, doesn't it?). Most major supermarkets & health food chains sell them if you are interested.

Chicken Wraps with Peanut Butter Sauce: makes 2 wraps for lunch

1 cup of shredded cooked chicken
handful of fresh spinach leaves
handful of slivered red bell pepper
lavash bread or wrap for rolling



Peanut Butter Dipping Sauce:

2 tbsp creamy style peanut butter
1 tbsp soy sauce
1 tbsp Asian sesame oil
1 tbsp red wine vinegar
1 tbsp olive oil

Stir dressing together with a fork until smooth.

Lay out the wraps and spread the peanut sauce all over.



Lay the chicken, spinach and red bell pepper pieces down the center and roll!

Slice the rolls in half and enjoy!



Yum.

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