Tag Archives: Cooking

Spanish Cannelloni (Canelones Rellenos)

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Canalones1 (1 of 1)Although cannelloni are of Italian origin, canelones rellenos is a popular dish in Barcelona, Spain (thought to have been brought there by Italian migrants in the 19th century). With a unique use of herbs and sherry, the fantastic flavors of this dish are distinctly Spanish. These canelones are delicious, so I hope you’ll give them a try tonight!

2 Tbsp olive oil
4 1/2 oz ground beef
4 1/2 oz ground pork
3 oz chicken liver, chopped
1 medium onion, diced
1 leek (white part), chopped
3 tsp salt, divided
1/4 tsp ground black pepper
2 1/2 Tbsp sherry
1 Tbsp chopped fresh thyme (or 1 1/2 tsp dried thyme)
1 14-oz can diced tomatoes
4 Tbsp chopped parsley
9 oz dried cannelloni tubes
3 Tbsp butter
1/2 cup flour
1/8 tsp grated nutmeg
4 cups milk
4 oz tomato purée
1 cup grated parmesan or manchego cheese

Preheat oven to 350 degrees F.

Heat oil in a large frying pan over medium heat. Add beef, pork, chicken liver, onion, leek, 1 1/2 tsp Canalones2 (1 of 1)salt and 1/4 ground black pepper. Cook 10 minutes, breaking up lumps with the back of a wooden spoon. Add sherry, thyme, diced tomatoes and 2 Tbsp of the parsley. Increase heat to high and bring to a boil, then reduce heat to medium and cook an additional 3 minutes. Remove from heat and let cook to room temperature.

Using your hands, fill the cannelloni tubes with the meat mixture and place them in a 13×9-inch ovenproof dish that has been sprayed with cooking oil.

Meanwhile, make a white sauce by melting the butter in a medium sauce pan. Whisk in the flour and cook 2 minutes, until you have a nice, pale yellow roux. Add nutmeg and 1 1/2 tsp salt. Gradually whisk in the milk. Return to medium heat and whisk constantly for 15 minutes, until thickened.

Pour white sauce evenly over cannelloni. Scatter dollops of the tomato purée over the top. Sprinkle evenly with the cheese. Bake for about 45 minutes, until lightly browned. Garnish with remaining parsley and serve.

Serves 6.

Baked Mac and Cheese with Gruyère, Cabbage and Sage

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Mac_n_Cheese1 (1 of 1)What could possibly be better than the combined flavors of garlic and sage! Add cheese and throw in some pasta, bake it, and you have heaven in a dish! This mac and cheese is delicious, and so easy to prepare. Serve with a green salad, and you have a meal. This recipe can easily be cooked in a single casserole, but I made it in individual ramekins, because I thought they’d be more photogenic. Anyway, I hope you’ll try this dish!

1/4 olive oil
1 small onion, finely diced
2 cloves garlic, finely grated or minced
6 sage leaves, torn into small pieces
10 oz uncooked rigatoni pasta
1 large Yukon gold potato, peeled and cut into 1/2-inch cubes
5 cups savoy cabbage, thinly sliced into 1/2-inch strips
1 cup grated gruyère cheese
1 cup grated parmesan cheese
1 1/2 tsp salt
1/4 tsp ground black pepper

Preheat oven to 350 degrees F.

Heat oil in a frying pan over medium-low heat. Add onion and saute about 5 minutes. Add garlic and sage; saute another minute. Remove from heat and set aside.

Cook pasta according to package instructions. Strain pasta, reserving water. Place cooked pasta in a large bowl; set aside.

Bring reserved pasta water to a boil in a pot. Add potatoes and cook 7 minutes. Add cabbage and cook 1 more minute. Strain.

Combine potatoes and cabbage with pasta. Stir in 1/2 cup of the grated gruyère,  parmesan, salt and pepper.  Divide equally into 6 single-serving size ramekins that have been sprayed with cooking oil. Sprinkle remaining 1/2 cup gruyère (or more!) over ramekins. Place into oven on a cookie sheet. Bake 15 minutes, then broil for a couple of minutes until nicely browned. Serve.

Serves 6.

Flavorful Indonesian Minced Meat Parcels (Bebotok Sapi)

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Bebotok_Daging1 (1 of 1)There are a few varieties of bebotok in Indonesia. They are made with minced fish, lamb or beef, and maybe even chicken, I’m not sure. In this recipe, I use beef (sapi). These yummy meat parcels are typically steamed in pandan or banana leaves — I had neither on hand last night, so I used foil. I’m sure the fresh leaves add to the aroma, but I think mine turned out just fine. These are delicious, and I hope you’ll give them a try tonight!

1 1/2 lbs lean ground beef
2 medium onions, finely diced
2 cloves garlic, very finely grated or minced
1 1/2  tsp salt
1/4 tsp ground white pepper
1 Tbsp vegetable oil
1 tsp ground coriander
1/2 tsp ground cumin
1 inch ginger, peeled and grated (about 1 tsp)
3 Thai bird chilies, minced
4 candlenuts, grated
1 stalk lemongrass, outer leaves removed, lower white portion very finely minced (or 1/2 tsp lemongrass powder)
1 14-oz can coconut milk
2 kaffir lime leaves, finely shredded
1 Tbsp tamarind water
3 eggs, 2 of them hard-boiled, the 3rd beaten in a small bowl)

In a medium bowl, mix together beef, onions, garlic, salt and pepper. Set aside.

Heat wok over high heat. Add coriander, cumin, ginger, chilies, candlenuts and lemongrass; Bebotok_Daging3 (1 of 1)stir-fry for 1 minute. Add beef mixture, and brown for 5 minutes — stir constantly to break meat up. Add the coconut milk, lime leaves and tamarind water, stirring well. Reduce heat to medium, and simmer until mixture is just about dry, about 20 minutes. Remove meat mixture from heat. Transfer to a bowl and let cool, about 10 minutes.

Meanwhile, slice the hard-boiled eggs.

Cut sheet of aluminum foil into 14 7″X7″ squares. Place 1 egg slice in the middle of each square. Stir beaten egg into meat mixture. Spoon 2 heaping Tbsp of the meat over each egg slice. Fold opposite sides of the foil in over the meat and egg, sealing the parcels into squares.

Prepare a steamer — I used a large, shallow sauce pan, placed a cooling rack in it and filled the bottom with water, just below the rack.

Place the meat parcels evenly into the steamer. Cover and simmer for 30 minutes.

Remove meat parcels from steamer. Serve with steamed rice, sliced cucumber and an assortment of your favorite Indonesian sambals.

Serves 6.

Risotto with Country Mushrooms (Risotto ai Funghi)

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Risotto_ai_Funghi1 (1 of 1)You must have patience when preparing this dish, but it’s well worth the effort — this risotto is creamy and very flavorful! If you don’t take the time to gradually add the stock to the rice, you’ll end up with a crunchy risotto that’s far too al dente (trust me). This dish makes for a perfect, light evening meal — serve with fresh sourdough bread and a glass of white wine. I hope you’ll try this tonight!

1 cup (1 oz) dried porcini mushrooms
1 1/2 cups boiling water
4 Tbsp olive oil, divided
3 cloves garlic, peeled and finely grated or minced
1 lb fresh “exotic” mushrooms, sliced (I used half shiitake, half oyster)
2 1/2  tsp salt, divided
1/4 tsp ground black pepper
1 medium onion, diced
2 cups uncooked arborio rice
1/2 dry white wine
6 cups chick stock
2 cup grated parmesan cheese, plus additional for serving
2 Tbsp chopped parsley

In a small bowl, cover mushrooms with boiling water. Cover and let stand 30 minutes. Strain mushrooms, reserving soaking liquid. Chop mushrooms.

Meanwhile, heat 2 Tbsp of the olive oil in a large frying pan over low heat. Add garlic and saute 3 minutes. Add fresh mushrooms, and turn heat up to medium-high. Saute 4 to 5 minutes. Stir in porcini mushrooms, 1 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside.

In a Dutch oven, heat 2 Tbsp olive oil over medium-high heat. Add onions and saute until soft, Risotto_ai_Funghi2 (1 of 1)about 5 minutes. Add the rice and stir 2 minutes. Add the wine and stir until it has been absorbed, about 1 minute. Stir 1 1/2 tsp salt into the stock. Now, this is where your patience kicks in — add stock to rice mixture, one ladle at a time, stirring each time until it has been absorbed. About half-way through, stir in the reserved mushroom liquid. Continue stirring in stock. This entire process should take about 20 minutes.

Remove from heat. Stir in the mushrooms, parmesan and 1 Tbsp of the chopped parsley. Cover and let stand a few minutes. Serve, topping with additional parmesan and parsley.

Serves 4.

Indian Beef Stew (Rogan Josh)

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Rogan_Josh2 (1 of 1) Last night was snowy and cold once again here in New England — a perfect evening for Rogan Josh! This Indian stew is commonly made with lamb, but I decided to make it with beef, since the roads were bad and this is what I had on-hand in the freezer. Beef works well. The aroma from the wonderful spices in this dish made the whole house smell great as it was braising in the oven. Whether it’s cold or not where you are, I think you’ll like this dish, so please try it tonight!

2 inches ginger, peeled and finely grated
8 cloves garlic, peeled
4 Tbsp plus 15 oz water
2 Tbsp vegetable oil
2 lbs beef chuck, trimmed and cut into 1-inch cubes
10 cardamom pods
2 bay leaves
6 cloves
10 black peppercorns
1 cinnamon stick, about 2 inches
1 large onion, peeled and finely diced
1 tsp ground coriander
2 tsp ground cumin
4 tsp paprika
1/2 tsp ground cayenne pepper
1 1/4 tsp salt
6 Tbsp plain yogurt
1/4 tsp garam masala
Ground black pepper

Preheat oven to 350 degrees F.

Add ginger, garlic and 4 Tbsp water to a blender. Blend into a paste.

Heat 1 Tbsp oil in a Dutch oven over medium-high heat. Add meat and stir until browned, about 5 minutes. Remove with a slotted spoon and set aside.

Add another Tbsp oil to the same pan. Add the cardamom pods, bay leaves, cloves, peppercorns and cinnamon. Stir until fragrant, about 15 seconds. Add the onions and cook until they start to turn brown, about 5 minutes. Add the ginger paste and stir 30 seconds. Add the coriander, cumin, paprika, cayenne and salt and stir another 30 seconds. Add back the meat with its juices. Add the yogurt 1 Tbsp at a time, stirring well after each. Cook mixture about 3 minutes.

Add 15 oz water to the pan. Bring to a boil, stirring to deglaze. Cover, place in oven and cook for 2 hours. Remove from oven and stir in garam masala. Season with additional salt and ground black pepper, if desired. Serve with steamed long-grain or basmati rice, as well as an assortment of relishes, chutneys and naan.

Serves 4.

Prosciutto-Wrapped Chicken with Rosemary and White Wine (Involtini di Pollo)

11 Replies

Involtini_di_Pollo1 (1 of 1)This is an incredibly easy dish to prepare, yet the end results make it look like you slaved in the kitchen all day! Unlike my typical blog post, this recipe has very few ingredients, which in my mind, is key to Mediterranean cooking — fresh, simple ingredients that go very well together! Delicious. Hope you’ll give this one a try tonight!

8 boneless, skinless chicken thighs, trimmed of excess fat
2 large garlic cloves, finely grated or minced
3 Tbsp chopped rosemary leaves
3 Tbsp olive oil, divided
1/2 tsp salt
1/4 tsp ground black pepper
8 slices prosciutto
1/2 cup dry white wine
1 Tbsp sherry
1/4 cup chicken broth
1 Tbsp sour cream

Combine garlic, rosemary, 1/2 Tbsp of the olive oil, salt and black pepper in a small bowl.

In a large, shallow dish, rub chicken thighs evenly with the rosemary mixture. Cover with plastic wrap and let stand 1/2 hour.

Lay the prosciutto slices on a flat surface. Roll each thigh in one slice of prosciutto; secure each Involtini_di_Pollo2 (1 of 1)involtino with two pieces of butcher’s twine.

Heat 2 1/2 Tbsp olive oil in a large sauce pan over medium-high heat. Add the involtini and brown on all sides, about 13 minutes. Add wine and bring to a simmer. Cover pan, reduce heat to low and simmer gently for 30 minutes.

Remove involtini, remove strings (gently), cover loosely with foil and set aside. Bring the cooking juices to a boil over high heat. Add the chicken broth, sherry and sour cream and whisk until smooth. Cook sauce down until thickened. Season with additional salt and black pepper, if desired. Serve involtini with sauce drizzled over them. I like to serve this dish with boiled new red potatoes and a small green side salad.

Serves 4.

Mediterranean “Stir-Fry” of Chicken, Olives and Sun-Dried Tomatoes

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Chicken_with_Sundried_Tomatoes_and_Olives1 (1 of 1)Cooking with a wok is great, and can be very healthy. As the name indicates, this dish is a stir-fry, but in cooking method only — it’s quick and healthy, and its delicious ingredients are distinctly Mediterranean (for the most part). Try this dish tonight!

1 1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp olive oil
2 lbs boneless, skinless chicken breasts (about 3 large), thinly sliced crosswise
1 (smallish) red onion, thinly sliced
3 garlic cloves, minced or very finely grated
2 Tbsp white wine vinegar
1 Tbsp sambal ulek
1 Tbsp lemon juice
12 Kalamata olives, pitted and quartered lengthwise
1 1/2 oz (about 1/4 cup) sun-dried tomatoes (I prefer those that are not packed on oil or water; just dry, but soak in boiling water 10 minutes, then drain), cut into very thin strips
1 Tbsp chopped parsley, plus some coarsely chopped for garnish

Heat 1 Tbsp olive oil in wok over medium-high heat.

Add chicken and stir fry 5 minutes. Remove from wok.

Add the other 1 Tbsp olive oil. Heat and add onions. Stir fry until golden brown, about 5Chicken_with_Sundried_Tomatoes_and_Olives2 (1 of 1) minutes. Add garlic and cook 1 minute. Add back chicken. Add vinegar, sambal ulek and lemon juice. Toss well.

Stir in olives, sun-dried tomatoes. Season with additional salt and ground black pepper, if desired. Serve over cous cous and garnish with parsley.

Serves 4.

Goulash of Pork Tenderloin with Sauerkraut, Dill and Sour Cream (Székely Gulyás)

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Szeleky_Goulash1 (1 of 1)This version of goulash comes from the ethnic Hungarians who live in a region (Székely Land) which is now part of Romania. Székely goulash is characterized by its use of sauerkraut and sour cream, and it is delicious! Like many Hungarian recipes, goulash tends to call for lots of fat (lard, etc.). I’ve tried to slim down this goulash without compromising its great flavor by using a lean cut of pork, a small amount good quality, smoked bacon, omitting oil and using reduced-fat sour cream (one recipe I saw called for a slab of bacon and 1/4 cup of oil to brown it in! Yuck!). Anyway, this is a good, hearty dish for a cold winter’s evening. I hope you’ll try it and let me know what you think!

1 lb pork tenderloin, trimmed and cut into 1-inch cubes
2 slices good quality, smoked bacon (about 2 oz), finely diced
3 large onions, thinly sliced
1 large green bell pepper, seeded and sliced lengthwise into thin strips, then strips sliced in half
2 cloves garlic, finely grated or minced
1 tsp dried thyme
1 tsp crushed caraway seeds
3 tsp salt
3 cups beef or vegetable stock
4 Tbsp tomato paste
3 Tbsp sweet paprika
1 lb sauerkraut, rinsed, drained and chopped
1 apple, peeled, cored and diced
1 large baking potato, peeled and diced
1/4 cup dry red wine
2/3 cup reduced-fat sour cream
Additional salt and 1/4 tsp ground black pepper
1/2 tsp hot paprika
1 Tbsp coarsely chopped dill
1 Hungarian wax pepper, sliced crosswise into thin rings, seeds removed

Heat bacon in a large Dutch oven over medium-high heat. Cook until brown and fat is rendered, about 4 minutes. Add the pork and saute until browned, about 4 more minutes.

Lower heat to medium. Add the onions, bell pepper, garlic, thyme, caraway and salt to the pork Szeleky_Goulash2 (1 of 1)mixture. Saute until vegetables have softened, about 7 minutes. Add 4 Tbsp of the stock, together with tomato paste and sweet paprika. Cook for 5 minutes. Stir in sauerkraut, potatoes and apples, and cook for another 5 minutes.

Pour rest of the stock into the pork mixture. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 1/4 hours, stirring after 30 minutes.

Stir in wine, sour cream and paprika. Increase heat to medium and cook for 15 minutes. Remove from heat. Season with additional salt to taste (I added another 2 tsp salt), ground black pepper and hot paprika. Serve over hot spätzle. Garnish with pepper rings and dill.

Serves 6.

Chicken Simmered in a Creamy Mushroom-Thyme Sauce

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Chicken_with_Mushrooms1 (1 of 1)There’s nothing that makes me happier than meat done with sour cream (some recipes call for heavy cream, but in something like this, I like to use reduced-fat sour cream). This dish is a perfect example of that — all the right ingredients; chicken, butter, olive oil, mushrooms, red wine, sherry and thyme (just to name a few!). This is a great dish — please try it!

1 Tbsp butter
1 Tbsp olive oil
8 oz sliced white button mushrooms
1/4 red bell pepper, seeded and sliced into thin, 3-inch segments
1 1/2 lbs skinless, boneless chicken breasts (about 3 large), cut into 1-inch pieces
1 1/2 tsp salt, divided
1/4 tsp ground black pepper
2 Tbsp flour
1 cup chicken stock
1/2 cup red wine
2 Tbsp sherry
1/2 tsp dried thyme
1/4 tsp ground turmeric
1 cup reduced-fat sour cream
4 spring onions, finely chopped (white and green parts)
1 Tbsp chopped parsley
8 oz dried egg pasta (wide noodles), cooked to package instructions and tossed with 1 tsp butter and 1/4 tsp salt

Heat the butter and olive oil in a large sauce pan over medium-high heat. Stir in the mushrooms and red bell pepper. Cook for about 4 minutes, until soft. Remove mushroom and peppers with a slotted spoon;  set aside.

Combine flour, 1/2 tsp salt, 1/4 ground black pepper, turmeric.

Combine chicken stock, red wine, sherry, thyme and 1 tsp salt

Decrease heat to medium and add chicken. Stir for about 3 minutes, until browned. Add flour mixture and cook for 2 minutes. Add wine mixture; bring to a boil and deglaze pan. Reduce heat to low. Cover and simmer for 10 minutes.

Whisk in sour cream and spring onions, and simmer for 15 minutes. Stir in the mushroom, redChicken_with_Mushrooms2 (1 of 1) bell pepper mixture and the chopped parsley. Season to taste with additional salt and ground black pepper. Simmer for another 5 minutes. Serve over pasta and garnish with additional chopped parsley.

Serves 4.

German Meatloaf with Roasted Tomato and Onion Gravy (Falscher Hase)

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German_Meatloaf1 (1 of 1)I think I may have mentioned this in previous posts, but I love a good meatloaf, especially on a snowy, cold night like tonight. This wonderful dish, called falscher Hase (fake rabbit), originates in Germany’s eastern regions that were formerly part of the DDR (East Germany). Adopted from my favorite German cookbook, Nadia Hassani’s Spoonfuls of Germany, this meatloaf is homey, but deliciously elegant with the roasted tomato and onion gravy. I like to serve this with steamed new red potatoes tossed in some butter, salt, ground black pepper and chopped parsley. Give this dish a try — I think you’ll like it!

1 slice bread, soaked in 1/4 cup milk for 5 minutes, then excess milk squeezed out
1 slice good quality smoked bacon
1 medium onion, peeled and diced
2 medium onions, peeled and and quartered
10 oz lean ground beef
10 oz lean ground pork
2 eggs
3 Tbsp chopped parsley
1 tsp Dijon mustard
1/4 tsp paprika
1/4 tsp ground caraway seeds
1/8 tsp dried oregano
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
1/8 tsp ground marjoram
1/8 tsp dried thyme
1/8 tsp ground coriander
1 1/4 tsp salt
1/4 tsp ground black pepper
1 14-oz can diced tomatoes
14 1/2 oz beef stock
1/4 cup sour cream
1 tsp flour
Additional chopped parsley for garnish

Preheat oven to 400 degrees F.

Dice bacon and saute over medium heat until crisp. Add the diced onion and saute for about 4 or 5 minutes. Remove from heat and spread mixture on paper towels and let cool for a few minutes.

In a large bowl, combine bread that you soaked in milk, bacon and onion mixture, meat, eggs, German_Meatloaf2 (1 of 1)parsley, mustard, paprika, caraway, oregano, nutmeg, cayenne, marjoram, thyme, coriander, salt and black pepper. Mix very well with your hands (add some breadcrumbs if  it seems too moist). Shape into a loaf and place in an ovenproof, lidded casserole. Pour tomato around loaf. Break up the onion quarters and sprinkle around loaf. Pour 1/4 cup stock over it.

Cover and bake for 20 minutes. Uncover and bake for an additional 40 minutes. Bake until meatloaf is brown, and the vegetables are nicely roasted, gradually adding another 1/2 cup stock.

Remove loaf from casserole and deglaze with the remaining stock. Pour mixture into a sauce pan and bring to a boil. Remove from heat and strain well, discarding solids. Add gravy back to sauce pan.

Whisk together the sour cream and flour, then whisk this into the gravy. Simmer for a few minutes until gravy thickens. Season with salt and pepper to taste.

Slice meatloaf into 1/2-inch slices. Pour some gravy over each serving and garnish with chopped parsley.

Serves 6.