Spring
Time Dessert
April 3, 2007
I thought
an appropriate way to kick off the season would be with a yummy
dessert! It seems that when we look in our cupboards we have “nothing to eat”.
Of course we do, we just need a little imagination to get the job done. This
week’s recipe is a tribute to all of those who have what it takes, they just
need to use their senses!
Banana Split Cheese Cake Squares
2 cups graham cracker crumbs
1/3 cup melted unsalted butter
1 cup sugar, divided
3 8 oz. Packages softened cream cheese
1 teaspoon vanilla
3 eggs
˝ cup mashed banana
1 cup halved strawberries
1 banana tossed with lemon juice
1 can pineapple chunks, drained
Method:
Mix crumbs,
butter, 1/4 cup of sugar to make a crust
Mix cheese, 3/4 cup sugar and vanilla with mixer
Add eggs, stir in mashed banana
Pour mixture into crust
Bake at 350 degrees for 30 minutes
Cool
Refrigerate 3 hours
Top with strawberries,
sliced banana and pineapple
Cut into squares
Sprinkle with chopped nuts (optional)
February 28, 2007
My Mother is a wonderful cook. With her, it is all about comfort. This week's
recipe is a tribute to my mother who gave birth to me thirty-something years ago
today.
I love you Mom!!!
Hearty Tagliatelle Bolognese
2
ounces dried porcini mushrooms, wiped of grit
1/3 pound pancetta or slab bacon,
finely chopped
1 small onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
4 garlic cloves, minced
2 tablespoons extra-virgin
olive oil, plus more for drizzling
2 bay leaves
2 sprigs fresh thyme
1 1/2 pound ground pork
1 1/2 pound ground beef
2 cups milk 1 (28-ounce)
can crushed tomatoes
2 cups dry red wine Kosher salt and freshly ground black
pepper
1 pound dry tagiatelle pasta Freshly grated Parmigiano-Reggiano, for
serving
1 handful fresh basil leaves
Fresh ricotta cheese
Reconstitute
the mushrooms in boiling water for 20 minutes until tender, drain and coarsely
chop.
Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic,
together in
a blender.
In a heavy-bottomed pot add olive oil, bay
leaves, herbs and cook gently until fragrant, then add vegetable puree and continue
to cook for a further 5 to 10 minutes.
Raise
the heat a bit and add the ground pork and beef; brown until the meat is
no
longer pink, breaking up the clumps with a wooden spoon.
Add the milk
and simmer until the liquid is evaporated, about 10 minutes.
Carefully
pour in the tomatoes, and wine and season with salt and pepper.
Bring
the sauce to a boil, then lower the heat and cover.
Slowly simmer for
1 1/2 to 2 hours, stirring occasionally, until the sauce is very thick.
Taste
again for salt and pepper.
When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or al dente. Drain the pasta well and toss with the Bolognese sauce.
Garnish
with fresh basil.
Serve with fresh Italian Breads and butter.
Wine Selection: Romana de Sangiovese, Bolla 2003 $8.00
Duck with Exotic Mushrooms
February 23, 2007
Pretty corny title, I know, but at least I got your attention!
Duck can be an intimidating course to make. I believe most people just don't want to "put up with" all that goes into making a perfect duck dish. This week's recipe is dedicated to all those who thought duck was difficult! Good luck!
For
the Ragu:
2 tablespoons olive oil
1/2 cup minced shallots
Salt
Freshly ground pepper
1 pound assorted exotic mushrooms, cleaned and thinly
sliced
1 tablespoon chopped garlic
1 cup peeled, seeded and chopped tomatoes
2 cups shredded roasted duck breasts*
3 cups veal reduction 1 tablespoon
cold butter
1 tablespoon finely chopped fresh parsley
For
the Polenta:
3 cups chicken stock
1 tablespoon butter
Salt
Freshly ground white pepper
3/4 cup white cornmeal
1/2 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano cheese
For
the Ragu:
In a large saute pan, over medium heat, add the olive
oil.
When the oil is hot, add the shallots.
Season the shallots with salt
and pepper.
Saute the shallots for 1 minute.
Stir in the mushrooms and
garlic.
Season with salt and pepper.
Saute for 2 minutes.
Add the
tomatoes.
Season with salt and pepper.
Saute for 1 minute.
Stir in
the duck meat.
Saute for 1 minute.
Stir in the reduction and bring the
liquid to a boil.
Reduce to a simmer and cook for 3 to 4 minutes.
For
the Polenta:
In a medium-size saucepan, over medium heat, combine
the stock and butter. Season with salt and pepper.
Bring to a simmer.
Stir
in the cornmeal and cook until creamy and thick, about 4 minutes.
Stir the
cream and cheese into the polenta.
Season with salt and pepper.
To
finish:
Stir the butter and parsley into the ragu.
Remove from
the heat and reseason if necessary.
Spoon the polenta into each serving bowl.
Ladle the ragu over the polenta.
Garnish with parsley.
*You
can find duck breasts at fine grocers. Duck is a savory, fatty bird and to compliment
those characteristics can be tricky when choosing a comparable wine.
I would
suggest for this specific dish a bold and buttery Chardonnay such as Kendall Jackson
2001, Reserve. Retails around $12.
Indoor Tailgate Party
January 17, 2007
Even
if you're not a fan, surely you know that January and Football playoffs
go
hand-in-hand. This week's recipe is a tribute to all of us who don't have
enough
time to really cook because we're laying on the couch in our pajamas watching
football.
Quick and Easy football fare
Creamy
Spinach Dip
1
cup mayonnaise
1 packet vegetable recipe mix
1 10 ounce frozen chopped
spinach, thawed and squeezed dry
1 16 ounce container of sour cream
1/4
teaspoon celery salt
Combine
all ingredients and serve with your favorite chips, crackers or celery
sticks.
For best results, chill up to 4 hours before serving. Enjoy!
A
few of Angelina's favorite beer selections:
Pacifico
Stella
Artois
Michelob Ultra
Summer in Winter?
I
was going to post a couple of soup recipes, you know the thick and hearty types
we usually eat this time of year? But who wants to eat hot soup when it's
still
75 degrees outside?
This
week's recipe is a tribute to all of us here in Southern California who have
been
blessed with summer temperatures in winter!
Arugula, Melon and Prosciutto with Smoked Paprika Dressing
Main course, Serves 4
For
dressing:
1 ˝ tablespoons fresh lime juice
1˝ teaspoon smoked
paprika (sweet or hot)
1/4 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons extra-virgin olive oil
For
salad:
4 cups cubed fresh Cantaloupe pieces
4 cups cubed fresh
Honeydew pieces
4 large bunches Arugula, cleaned
8 oz. Prosciutto, cut
crosswise into 1˝" wide strips
Make
dressing:
Whisk together lime juice, paprika, salt and pepper in
a small bowl and add oil in
a slow stream until blended.
Make
salad:
Toss Cantaloupe and Honeydew with half of the dressing in
a bowl.
Toss Arugula and Prosciutto with remaining dressing in a large bowl,
then add melon and salt and pepper to taste, tossing gently.
Serve
immediately.
Enjoy!
Wine
suggestion:
Ecco Domani, Pinot Grigio 2002, $8.00
Following a Recipe
Have you
ever obtained an old family recipe that was handed down about
fourteen times before it got to you? This week's recipe is a tribute to my
great grandmother Trudie Nelson. She made this recipe every year for
holiday gatherings and every time was amazing. This exact rendition was
given to me years ago from my mother and believe me, I have made this
three times and every time has been a challenge! Good luck!
Chicken and Noodles
3
egg yolks, beat with a fork
˝ egg shell of milk, add to eggs
1/4 teaspoon
salt
1 cup flour mix into egg yolks then ˝ cup flour to finish...roll thin.
One 3 pound chicken cut up cover in a pot with enough water to make 6 qts.
of broth.
Add salt, pepper and half of a chopped onion, chopped celery
and carrots,
cook until chicken is done, about 2 hours.
Remove chicken,
bring broth to a boil.
Cook noodles in broth about 20 minutes on low heat.
Meanwhile, pull chicken from bones.
Add chicken to drained noodles and serve.
A Trip to Italy
Caponata:
A dish of eggplant and other vegetables, pinenuts and anchovies, cooked in
olive oil and served at room temperature, often as an appetizer.
I
jump at the chance to create a great caponata for somebody who can really appreciate
the savory flavors that go into it. This week's recipe is a tribute to
those
of us who love a twist on Italian food!
When
in Rome:
Prepare caponata at least one day ahead of time.
What
to pack:
1/4 cup golden raisins
1/4 cup dry red wine, such
as a syrah
1 small eggplant, peeled and cut into ˝ inch slices
1 small
red onion, cut into ˝ inch slices
1/4 cup olive oil 1 tablespoon capers,
drained I roma tomato, peeled seeded
and chopped
1/4 cup kalamata olives,
pitted and sliced
1 tablespoon balsamic vinegar
2 tablespoons shredded
basil
2 tablespoons chopped parsley salt and fresh ground pepper to taste
Train
ride:
Measure raisins and red wine into nonreactive saucepan;
Heat to simmer and cook for 3 minutes until raisins are plump.
Let cool.
Arrange eggplant and onion in shallow roasting pan.
Brush with olive
oil.
Season with salt and pepper to taste.
Roast at 375 degrees for
20 minutes or until golden brown.
Remove and set aside.
In mixing bowl,
combine capers, tomato and olives with raisin mixture.
Cut eggplant and red
onion into 1/4 inch dice and add to bowl along with
balsamic vinegar, basil
and parsley.
Adjust seasonings with salt and pepper.
Store in refrigerator,
covered, overnight to allow flavors to marry.
Serve at room temperature with
slices of flatbread, crackers or bagel chips,
or use as a lasagne sauce!
Wine
Choice:
St. Francis "Claret", 2002, $15.00
Center Stage
Nine times
out of ten when grilling meat, I do not use a marinade or
meat tenderizer before cooking. Rather I put the sauce directly on it while
on the grill or in the pan, or even wait until I take the meat off the flame.
I am a firm believer that fresh meat should remain unfooled-around-with until
ready to use or eat.
This week's
recipe is a tribute to my sister Trudy who turns thirty-something
this week. It is a simple recipe that anyone can follow. I love you big sis!
Chili-Rubbed
Lamb chops
8
Lamb chops, cut 1-inch thick
˝ teaspoon salt
1 tablespoon chili powder
1 teaspoon ground cumin
˝ teaspoon sugar
˝ teaspoon ground black
pepper
˝ teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
Olive oil
In
a small bowl combine chili powder, cumin, sugar, pepper, thyme,
cinnamon
and allspice.
Stir in enough olive oil to make a paste.
Rub lamb chops
all over with the paste.
Cover and refrigerate from 4 to 6 hours.
Grill
lamb chops about 8 minutes per side for medium/rare temperature.
The
Invitation
Thanks to the teachings of my grandmother Mary Pondella and my mother Sandy Safarik, I have become a gourmet chef. There's a lot to be said of what textbooks and professors may teach you, but it's what you learn at home that really matters most.
This week's simple recipe is a tribute to both my grandmother Mary and my Mom Sandy. Two great women who have strongly influenced my love for being in the kitchen.
Avocado
and Feta Salsa
A Labor Day picnic special
What's
in the basket?
2 plum tomatoes
1 large avocado, chopped
1/4 cup chopped red onion
1 clove garlic, minced
1 tablespoon chopped
parsley
1 teaspoon chopped fresh dill
1 tablespoon olive oil
1
teaspoon red wine vinegar
1 teaspoon fresh lemon juice 5 oz.
Feta cheese
crumbles
Gently
mix all ingredients in a large bowl.
Serve chilled with tortilla chips or
pita bread for dipping.
B.Y.O.B:
Kendall Jackson "Vintner's Reserve" Chardonnay 2005, $12.00
Other
useful uses:
Scoop on top of baby greens use as a side dish.
The oyster, more than any other food, is better known for what it represents
than
for the flavor. For me, I was never hip on oysters until I learned the art
of "oyster shooters" while working at Sushi Roku restaurant. Gosh, it was
easy, and I didn't have to chew them or really taste them on my tongue.
This
week's recipe isn't about shot glasses full of raw fish, tabasco and horseradish,
it's a tribute to all of those out there who aren't afraid to take chances with
food.
It's a novice-friendly recipe that will make even the most experienced
chef blush.
Dinner for two:
A
tribute to my nephew Andrew Eaton who turned nine years old this week!
You're
Invited:
Filet Mignon with Oyster Dressing
Tips
for gift buying:
If you're serving oysters raw, don't wait until
your guests arrive to open them.
Do this ahead of time and lay the half shells
on a bed of ice and chill in the refrigerator up to one hour.
Dress
Code:
Formal Attire - Taittinger Comtes de Champagne Blanc de Blancs
1995, $150 Semi-Formal - Les Clos Grand Cru Chablis 2002, $60
Casual Attire
- Cloudy Bay's Sauvignon Blanc 2004, $28
Guest
List:
Canola oil
12 shucked oysters, save the juice
3
tablespoons all purpose flour
2 shallots, minced
2 cloves garlic, chopped
1 cup portobello mushrooms, sliced
2 oz. Dry vermouth salt and pepper
as needed
1 cup unseasoned croutons
2 tablespoons parsley, chopped
2 fresh chives, chopped
2 six-ounce filet mignons
1 cup red wine
1 cup chicken stock
1 tablespoon butter
Entertainment:
Heat a nonstick saute pan on medium high and add a little canola oil.
Dredge
oysters in flour, shake off excess flour, then saute for one minute.
Set
them aside. In the same pan, sweat shallots and garlic until golden.
Be careful
not to burn them!
Add mushrooms and saute for one minute, then
pour
in vermouth and oyster juice and season with salt and pepper.
Chop oysters
and throw them back into the pan along with the croutons.
Stir, remove from
heat and allow to cool.
Add the parsley and chives.
Preheat oven to
350 degrees.
Make an incision in the side of each filet three quarters of
the way through
and spoon in as much stuffing as possible.
Season filets
with salt and pepper, then sear them in a clean saute pan on
medium high,
2 minutes each side.
Put them on a baking tray and into the oven for six
to seven minutes
(medium rare).
Deglaze pan with wine and stock reducing
the liquid by half.
Add butter and remaining herbs and excess stuffing.
Plate the filet and pour sauce over.
Encore:
Coconut, lemon and mango sorbet assortment
Dodger
Blue
In the spirit of baseball, and while we are in the midst of pennant races, I am inspired by the ability of managers who turn a below .500 team into a first place lead.
I grew up
a Daddy's girl near Los Angeles, and therefore was born into the
Dodger Blue excitement. I remember going to games when I was 5 years old,
holding my Daddy's hand and wanting to go run on the fresh cut grass that
was called Chavez Ravine. We wouldn't leave until the last pitch was thrown.
I still go to games with my Dad and I enjoy every minute of each inning.
This week's recipe is a tribute to both my Dad and baseball management. It's a refreshing brunch item and can play as a lunch or dinner entree with added grilled chicken or meat of your choice.
The
Line-Up:
Baby Spinach Salad with pears and gorgonzola cheese
Coach
Says:
A 3-ounce serving of spinach provides 100 percent of your daily vitamin A
and 50 percent of vitamin C. Also, rich in iron, folic acid and potassium.
On
Deck:
2004 Robert Mondavi, Private Selection Fume Blanc, $12
Pinch-hitter:
Make raspberry dressing a day ahead of time to let flavors marry. Keep in
refrigerator overnight.
In
the Bullpen:
Substitute feta cheese for gorgonzola
Players:
1/4 cup raspberry vinegar
1/4 cup honey 1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt (if desired)
1/2 cup pecans
1 tablespoon pure maple syrup
8 cups fresh baby spinach leaves
1 large bosc pear, sliced thin
1/3 cup crumbled gorgonzola cheese
Around
the horn:
1. In a medium bowl, whisk together raspberry vinegar, honey and olive oil.
Season with sea salt. Set aside, or keep in refrigerator overnight.
2. Heat a small skillet over medium high heat and coat lightly with non-stick
spray. Add pecans and drizzle with maple syrup. Stir constantly until lightly
coated and beginning to roast, about 4-5 minutes. Be careful not to burn them!
Remove from heat and let cool on a plate.
3. Place baby spinach in a large bowl. Add candied pecans, sliced pear and
cheese. Toss. Drizzle with raspberry dressing and toss again lightly.
Serves a team of 4
