Roasted Salmon and Broccoli with Chile Caper Vinaigrette

A great roasted salmon courtesy of Bon Appetit.  Serves 4

PHOTOGRAPH BY Hirsheimer & Hamilton

INGREDIENTS

• 1 bunch broccoli (about 1 1/2 lb.), cut into florets
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 4 6-oz. skinless salmon fillets
• 1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons drained capers

• Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.
• Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.
• Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.
• Serve salmon and broccoli drizzled with chile vinaigrette.
  
  
  

NUTRITIONAL INFORMATION

• Calories (kcal) 410
• Fat (g) 25
• Saturated Fat (g) 4
• Cholesterol (mg) 95
• Carbohydrates (g) 9
• Dietary Fiber (g) 5
• Total Sugars (g) 0
• Protein (g) 39
• Sodium (mg) 420

Portuguese Baked Eggs

What a great brunch dish or, if you add a leafy green salad, a hearty dinner.  Youse got youse spice, youse creaminess of the ricotta, and youse herbal-ness of the, well, herbs.  Serves 6

Photo by Matt Duckor

INGREDIENTS

• ¼ cup olive oil
• 3 bell peppers, any color, thinly sliced
• 1 medium red onion, thinly sliced
• 2 beefsteak tomatoes, cut into wedges
• 8 garlic cloves, thinly sliced
• 1 jalapeño, with seeds, halved lengthwise
• ¼ cup fresh basil leaves
• 2 tablespoons fresh oregano leaves
• 1½ teaspoons chili powder
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 1 cup ricotta
• 6 large eggs
• 1 cup grated sharp white cheddar (about 4 oz.)
• ¼ cup grated Parmesan (about 1 oz.)
• Toasted country-style bread (for serving)

• Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.
• Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño.
• Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.
• Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
• DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.
  
  

NUTRITIONAL INFORMATION

• Calories (kcal) 300
• Fat (g) 27
• Saturated Fat (g) 11
• Cholesterol (mg) 260
• Carbohydrates (g) 14
• Dietary Fiber (g) 3
• Total Sugars (g) 6
• Protein (g) 19
• Sodium (mg) 410

Alton Brown's Baked Macaroni and Cheese

Ah-lton Brown looks so much better since he's lost weight and did that road trip thing-y on motorcycles.  Apparently this is the Food Network's most popular recipe of all time..well, until tomorrow anyway.  Serves 6-8


Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.



Read more at: http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html?oc=linkback

Baked Gnocchi with Chicken

Listen up.  Unless you REALLY like to make things difficult, because it's, like a challenge for you, then go ahead and make your own gnocchi.  What's gnocchi?  It's boiled potatoes that are mixed with flour and then rolled into little thumb shaped dough.  It's not easy to make.  I was fool enough to try.  Particularly when you can but some ready made, in either the frozen food area or refrigerated area of your local grocery store.  With this dish, you're getting potatoes and chicken and spinach.  One dish baby.  Serves 4



Ingredients
1 tablespoon extra-virgin olive oil
8 ounces white mushrooms, sliced (about 4 cups)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup low-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
1/2 rotisserie chicken, skin removed, meat shredded (about 2 cups)
1 17.5-ounce package potato gnocchi
1 1/2 cups loosely packed baby spinach
1/4 cup grated parmesan cheese (about 1 ounce)
Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.

Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.

Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

Per serving: Calories 598; Fat 35 g (Saturated 16 g); Cholesterol 177 mg; Sodium 984 mg; Carbohydrate 32 g; Fiber 2 g; Protein 39 g

Photograph by Antonis Achilleos



Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/baked-gnocchi-with-chicken-recipe/index.html?oc=linkback

Sloppy Joe Baked Potato

Don't look at the fat and calorie count...DON'T DO IT!  Enjoy yourself for once.  Do they still have those potato bar restaurants?  Serves 4





Ingredients
4 russet potatoes
2 tablespoons unsalted butter
1 small onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 pound 93 percent lean ground turkey
Kosher salt and freshly ground pepper
1/2 cup ketchup
1/3 cup sweet chili sauce
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/2 cup shredded low-fat cheddar cheese (about 2 ounces)
Directions
Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave until tender, turning once, about 15 minutes. Set aside.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Add the turkey and 1/4 teaspoon each salt and pepper; cook, breaking up the meat with a wooden spoon, until no longer pink on the surface, about 5 minutes. Stir in the ketchup, chili sauce, 1/2 cup water, the chili powder and garlic powder; continue cooking until the meat is cooked through, 3 to 5 more minutes.

Split the baked potatoes open lengthwise, dot with the remaining 1 tablespoon butter and gently fluff the flesh with a fork. Top with the turkey mixture and sprinkle with the cheese while still hot.

Per serving: Calories 494; Fat 15 g (Saturated 7 g); Cholesterol 87 mg; Sodium 1,295 mg; Carbohydrate 61 g; Fiber 4 g; Protein 32 g

Photograph by Antonis Achilleos



Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/sloppy-joe-baked-potatoes-recipe/index.html?oc=linkback

Spaghetti with Pancetta and Chickpeas

Talk about easy and good for you... Could be vegetarian if you leave out the pancetta.  Nah. Don't scrimp on the cheese...Serves 4



Ingredients
Kosher salt
12 ounces spaghetti
3 ounces pancetta, diced
1/4 cup extra-virgin olive oil, plus more for drizzling
5 cloves garlic, thinly sliced
1 red jalapeno pepper, seeded and thinly sliced
1 15-ounce can chickpeas, drained and rinsed
1 bunch parsley, roughly chopped (about 1 cup loosely packed)
Freshly ground pepper
1/2 cup grated parmesan or grana padano cheese (about 2 ounces), plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.

Meanwhile, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels.

Add the olive oil, garlic and jalapeno to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute. Add the chickpeas and cook, lightly smashing them with the back of a spoon, until slightly golden, about 4 minutes. Stir in the parsley and season with salt and pepper.

Add the pasta, pancetta and parmesan to the skillet along with the reserved cooking water; toss to combine. Season with salt and pepper. Divide among bowls, drizzle with more olive oil and top with more parmesan.

Per serving: Calories 743; Fat 33 g (Saturated 10 g); Cholesterol 42 mg; Sodium 370 mg; Carbohydrate 83 g; Fiber 8 g; Protein 27 g

Photograph by Antonis Achilleos


Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-with-pancetta-and-chickpeas-recipe/index.html?oc=linkback

Pulled Pork Soup

I have a friend who is gunna love this soup.  He's a pulled pork fiend...Serves 6



Ingredients
For the soup:
4 slices bacon, chopped
1 onion, chopped
4 cloves garlic
3 tablespoons tomato paste
4 teaspoons smoked paprika
1 tablespoon Creole seasoning
1 tablespoon chili powder
1 tablespoon vegetable oil
3 pounds bone-in country-style pork ribs, trimmed of excess fat
1/4 cup apple cider vinegar
2 tablespoons molasses
1 14-ounce can diced fire-roasted tomatoes
4 cups low-sodium chicken broth
1 15-ounce can great Northern beans, drained and rinsed
For the bread:
6 thick slices white bread
4 tablespoons unsalted butter, at room temperature
3 tablespoons sweet pickle relish
4 scallions, chopped
2 tablespoons chopped fresh parsley
Directions
Make the soup: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor; pulse to make a coarse paste.

Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes. Add the ribs, turning to coat. Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pot.

Stir in the tomatoes, chicken broth and 2 cups water. Cover and bring to a simmer, then reduce the heat to low and gently simmer, stirring once or twice, until the ribs are tender, 2 hours to 2 1/2 hours.

Transfer the ribs to a cutting board and shred the meat; discard the fat and bones. Position the pot halfway off the burner and increase the heat to medium. The fat will migrate to the cooler side; use a ladle to skim it off. Reposition the pot over the burner and add the shredded pork and the beans. Cook, stirring occasionally, until heated through, about 10 minutes.

Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish. Top with the scallions and parsley. Ladle the soup into bowls and serve with the bread.



Photograph by Johnny Miller

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pulled-pork-soup-recipe/index.html?oc=linkback

I love soup in the fall and winter.  In the last edition of The Food Network magazine, they took several of your favorite dishes and turned them into soup.  Enjoy this take on Shrimp Stir Fry.  Serves 6




Ingredients
6 ounces snow peas (about 1 1/4 cups), trimmed and sliced on the diagonal
1 tablespoon cornstarch
3 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
3 tablespoons peanut oil or vegetable oil
1 bunch scallions, sliced (white and green parts separated)
4 teaspoons grated peeled ginger
3 carrots, diced
3/4 teaspoon sugar
Kosher salt
3/4 pound shiitake mushrooms, stems removed, caps thinly sliced
6 ounces deli ham (in 1 piece), diced
3 tablespoons rice wine or dry sherry
4 cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
1 1/2 cups cooked white rice
Freshly ground white pepper
Directions
Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.

Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.

Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute.

Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.



Photograph by Johnny Miller

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-stir-fry-soup-recipe/index.html?oc=linkback

Salted Caramel Apple Strudel

There are several food pairings that I like.  Apples and cheese, blue cheese and figs, chili and fritos....Ok.  That's enough.  But here's a recipe for the NEW thing in cooking...salt and caramel.  And paired with apples?  Yummy.  It's from the Food Network kitchen so it's got to be good.   Makes 6-8 servings








Ingredients
1/2 cup granulated sugar, plus more for sprinkling
1/2 teaspoon kosher salt, plus more for sprinkling
1 stick salted butter
2 teaspoons apple cider vinegar
2 pounds Golden Delicious apples (about 4 large apples), peeled and cut into 3/4-inch pieces
3 tablespoons finely crushed gingersnaps (about 4 cookies)
1/2 teaspoon ground cinnamon
6 sheets frozen phyllo dough, thawed
1/2 cup cold heavy cream
Confectioners' sugar, for dusting
Directions
Make the caramel: Combine the granulated sugar, 1/3 cup water and the salt in a large skillet over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the skillet occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the skillet with a wet pastry brush. Remove from the heat and whisk in 3 tablespoons butter and the vinegar (the mixture will bubble).

Add the apples and cook, stirring occasionally, until soft, about 12 minutes. Strain the apples and transfer to a bowl; set the caramel aside. Toss 1 tablespoon gingersnap crumbs and the cinnamon with the apples; let cool completely.

Melt the remaining 5 tablespoons butter in a small saucepan over medium-low heat. Let cool, then skim off the foam and discard. Spoon the melted butter into a bowl, leaving any solids in the pan.

Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a sheet of phyllo on a clean kitchen towel or piece of parchment with a long side in front of you. (Keep the remaining phyllo covered with a damp towel.) Lightly brush the phyllo with some of the melted butter and sprinkle with granulated sugar. Layer another sheet of phyllo on top; brush with more butter and sprinkle with more sugar. Repeat with the remaining 4 sheets of phyllo. Sprinkle the remaining 2 tablespoons gingersnap crumbs on top.

Spoon the apple filling onto the phyllo in a strip along the bottom edge, leaving a 1-inch border. Use the towel or parchment to help roll the phyllo into a log, starting at the bottom edge. Place seam-side down on the prepared baking sheet. Brush with more butter and sprinkle with more granulated sugar. Make a few slits on top with a knife to vent. Bake until golden brown, 30 to 35 minutes.

Beat the heavy cream in a bowl with a mixer on medium speed until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to loosen). Dust the strudel with confectioners' sugar and cut into pieces. Serve with the caramel whipped cream and more caramel; sprinkle with salt.



Photograph by Kana Okada

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/salted-caramel-apple-strudel-recipe/index.html?oc=linkback

Bananas Foster Upside-Down Cake

Need something to take to a Thanksgiving day dinner or any buffet?  Then try this cake.  It is easy and delicious.  Serves 8 

• 1/2 cup chopped pecans
• 1/2 cup butter, softened and divided
• 1 cup firmly packed light brown sugar $
• 2 tablespoons rum
• 2 ripe bananas
• 3/4 cup granulated sugar $
• 2 large eggs
• 3/4 cup milk $
• 1/2 cup sour cream $
• 1 teaspoon vanilla extract $
• 2 cups all-purpose baking mix
• 1/4 teaspoon ground cinnamon

Preparation

1. 1. Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
2. 2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
3. 3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
4. 4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
5. 5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.

Inspired by Louis deLaunay of Grapevine, Texas, Southern Living
NOVEMBER 2011

Pasta al Pomodoro

Once you've learned how to make a perfect pasta sauce, your life ambitions have been met.  Seriously, once you learn how to make this sauce, your cooking days are made easier.  You can put this sauce on anything.  The key to making this pasta dish perfect though is the pasta water and the butter.  Don't skip either step.  You'll ruin the dish.

Photo by Romulo Yanes

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1 pinch crushed red pepper flakes
• 1 28 oz. can peeled tomatoes, puréed in a food processor
• Kosher salt
• 3 large fresh basil sprigs
• 12 oz. bucatini or spaghetti
• 2 Tbsp. cubed unsalted butter
• 1/4 cup finely grated Parmesan or Pecorino

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
  
  

NUTRITIONAL INFORMATION

One serving contains:

• Calories (kcal) 560.4
• %Calories from Fat 34.5
• Fat (g) 21.5
• Saturated Fat (g) 5.8
• Cholesterol (mg) 15.0
• Carbohydrates (g) 76.2
• Dietary Fiber (g) 6.2
• Total Sugars (g) 8.3
• Net Carbs (g) 70.0
• Protein (g) 14.1
• Sodium (mg) 426.8