tag:blogger.com,1999:blog-19585085030809409352024-02-08T05:10:32.994-05:00the practical gourmetCourtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-1958508503080940935.post-77816923248107870372011-03-15T21:12:00.004-04:002011-03-15T21:41:29.668-04:00quick french dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5093/5530387017_95a25fe134.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://farm6.static.flickr.com/5093/5530387017_95a25fe134.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:arial;"><br />tonight i wanted to whip up something quick and fresh, and i had all of the ingredients on hand to make a quick french meal. i'm not going to say this is authentic, but it will pass. there is a pretty hefty amount of butter, but the dish isn't heavy. don't let the butter sway you against preparing this though, it's worth every calorie. </span><br /><br /><span style="font-weight: bold;font-family:arial;" >ingredients: </span><br /><span style="font-family:arial;">2 firm white fish fillets (we used red snapper)</span><br /><span style="font-family:arial;">flour (for dredging)</span><br /><span style="font-family:arial;">4 tablespoons butter</span><br /><span style="font-family:arial;">juice of 1.5 big lemons</span><br /><span style="font-family:arial;">zest of 1/2 a lemon</span><br /><span style="font-family:arial;">about 1 tablespoon of finely minced parsley</span><br /><span style="font-family:arial;">one pint baby potatoes (we used white potatoes, but any will do)</span><br /><span style="font-family:arial;">8 oz. haricot vert, ends removed</span><br /><span style="font-family:arial;">1.5 oz. white truffle butter</span><br /><span style="font-family:arial;">1 tablespoon extra virgin olive oil</span><br /><span style="font-family:arial;">salt</span><br /><span style="font-family:arial;">pepper</span><br /><br /><span style="font-weight: bold;font-family:arial;" >directions:</span><br /><span style="font-family:arial;">cut the potatoes into 1/2" discs and place them in the basket of a steamer. put the pan over medium high heat, cover, and steam until they are almost done (about 10 minutes). </span><br /><br /><span style="font-family:arial;">meanwhile, heat the 4 tablespoons of butter in a large pan (large enough for both fish fillets), and cook until it begins to bubble and turn brown around the edges. salt the fish and then sprinkle it with flour all over. pat off all excess flour and then add to the pan, skin side down (if your fillets have skin). </span><br /><br /><span style="font-family:arial;">at this point, add the haricot vert to the steamer with the potatoes and put the lid back on, and continue steaming.</span><br /><br /><span style="font-family:arial;">cook the fish until you can see white traveling up the sides. our fillets were quite thick, so this took several minutes, if yours are thinner, it won't take as long. once they are at this point, gently turn them and cook on the other side. your timing for this side should be half the time you had them on the first side (ex. if they were on the first side for 4 minutes, cook them on the second for 2). you don't want to overcook them, so be careful. to check for doneness, just use a fork to flake the fish at the thickest part. if it flakes, it's done. remove to the serving plates and set aside. add the lemon zest, lemon juice, and parsley to the butter that remains in the pan and use a wooden spoon to scrape up any browned bits...let this cook for a minute, then pour over each fillet of fish. </span><br /><br /><span style="font-family:arial;">meanwhile, drain the potatoes and the haricot vert and add the olive oil and truffle butter to the pan. put this over a high flame and add the vegetables back in. crack in some fresh black pepper and add salt to taste, and turn the veggies in the butter and oil. remove from the heat and serve with the fish. </span><br /><br /><span style="font-weight: bold;font-family:arial;" >notes: </span><br /><span style="font-family:arial;">this recipe is a take on sole meuniere. i didnt have sole, and i don't know how authentic it is, but i know my mom makes it really well, and i know she uses these ingredients. i'm fairly certain this sause would taste excellent with shrimp, which would in turn be amazing over pasta. the possibilities are endless. </span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-54901055108124258312010-07-22T14:25:00.002-04:002010-07-22T14:36:45.406-04:00greek pasta<span style="font-size:85%;"><span style="font-family: arial;">well, i took a picture of this, but it doesn't look very appetizing, so i'm choosing to post this sans photo...</span><br /><br /><span style="font-family: arial;">this is a really simple dish featuring some of my favorite things, including my go-to vinaigrette (which is really a vinaigrette by the late, great gourmet magazine). it's fast, easy, and uses a lot of pantry items you may already have on hand. it would be great for dinners or for a picnic as it would do well at room temperature. </span><br /><br /><span style="font-family: arial; font-weight: bold;">ingredients: </span><br /><span style="font-family: arial;">1 box orzo, cooked per package instructions to al dente</span><br /><span style="font-family: arial;">2 tablespoons extra virgin olive oil</span><br /><span style="font-family: arial;">6 artichoke hearts (packed in water), diced</span><br /><span style="font-family: arial;">8 large black olives sliced</span><br /><span style="font-family: arial;">1 pint cherry tomatoes, cut in half</span><br /><span style="font-family: arial;">1 package feta cheese</span><br /><span style="font-family: arial;">1/4 cup banana peppers, diced</span><br /><span style="font-family: arial;">juice of one lemon</span><br /><span style="font-family: arial;">1/4 cup white wine vinegar</span><br /><span style="font-family: arial;">pinch of sugar</span><br /><span style="font-family: arial;">1 garlic clove, crushed and finely minced (or pushed through a press)</span><br /><span style="font-family: arial;">1 heaping tablespoon of coarse ground dijon mustard</span><br /><span style="font-family: arial;">just over 1/4 cup of extra virgin olive oil</span><br /><br /><span style="font-family: arial; font-weight: bold;">directions: </span><br /><span style="font-family: arial;">i know it looks like a lot of ingredients, but don't be intimidated. put the pasta on to boil. </span><br /><br /><span style="font-family: arial;">while the pasta is cooking, dice the artichoke hearts, slice the olives, cut the tomatoes, and dice the banana peppers. heat a large non-stick pan over medium high heat and add the tomatoes, artichoke hearts, and olives. stir occasionally...you want them to warm through and the tomatoes to kind of fall apart, as the tomatoes give out some of their sweet liquid, the artichoke hearts will begin to caramelize, which is perfect. once this happens, turn off the heat. </span><br /><br /><span style="font-family: arial;">at this point, your orzo should be cooked and drained. add it to the pan with the vegetables, add in the banana peppers and cheese and set aside. </span><br /><br /><span style="font-family: arial;">to make the vinaigrette, combine the lemon juice, vinegar, mustard, garlic, and sugar in a small bowl then whisk together. slowly drizzle in the olive oil - while whisking - until it's the consistency and flavor you'd like (i prefer more vinegar to oil, but everyone is different). the mustard will emulsify this, so you won't need to whisk again. </span><br /><br /><span style="font-family: arial;">drizzle this over the pasta and stir through. serve hot or let it come to room temperature and serve. enjoy!</span><br /><br /><span style="font-family: arial;"><span style="font-weight: bold;">notes:</span> this dish is easy and delicious. the dressing is so versatile...i'll have to give more options for this in the near future, maybe i can do a whole post on dressing variations ala mark bittman. :)</span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-80941876401159246302010-06-11T12:24:00.003-04:002010-06-11T13:09:46.712-04:00fried rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4058/4687136430_788f43d34a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm5.static.flickr.com/4058/4687136430_788f43d34a.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family: arial;">well, here i am...back and cooking! bet you thought it would never happen. and frankly, neither did i. i'm in my second trimester, and i have energy again, which is a wonderful feeling after being so tired for so long. </span><br /><br /><span style="font-family: arial;">since i've been pregnant i've been more concerned with the food that i've been putting into my body. i want my little bump to have the very best after all! this fried rice is a great light dinner (and would also make a good lunch). it more than served two of us, which is surprising when you see the short list of ingredients below. fried rice is great because you can load it up with your favorite items...these are mine. </span></span><br /><br /><span style="font-size:85%;"><span style="font-family: arial; font-weight: bold;">ingredients: </span><br /><span style="font-family: arial;">1 cup rice (uncooked)</span><br /><span style="font-family: arial;">1 cup water</span><br /><span style="font-family: arial;">3 tablespoons canola oil</span><br /><span style="font-family: arial;"> 1 tablespoon sesame oil</span><br /><span style="font-family: arial;">1 tablespoon minced ginger</span><br /><span style="font-family: arial;">1 tablespoon minced garlic</span><br /><span style="font-family: arial;">1 red bell pepper</span><br /><span style="font-family: arial;">2 cobs of corn, kernels removed (see below for tips)</span><br /><span style="font-family: arial;">4 scallions</span><br /><span style="font-family: arial;">3 large eggs</span><br /><span style="font-family: arial;">1 boneless and skinless chicken breast</span><br /><span style="font-family: arial;">3 tablespoons soy sauce (tamari if you are preparing it gluten free)</span><br /><br /><span style="font-family: arial; font-weight: bold;">directions: </span><br /><span style="font-family: arial;">using a rice cooker (or your preferred method of cooking rice) combine the rice and water and cook. </span><br /><br /><span style="font-family: arial;">while that is cooking chop the red bell pepper and the scallions and mince the garlic and ginger, then set these aside. husk the corn, break (or cut) off the stem, and clean off all of the fine threads. hold the corn in your left hand and, starting at the halfway point in the cob, run your sharpest knife down the side to remove the kernels. then flip the cob over and remove the kernels on the other end. set the corn aside with the other vegetables. </span><br /><br /><span style="font-family: arial;">clean and "de-fat" your chicken breast (that's what we call it in our household anyway) and then cut it into small pieces. you want it to distribute through the fried rice, so the pieces should be pretty small. set aside. </span><br /><br /><span style="font-family: arial;">in a small bowl, whisk the three eggs together. set aside. </span><br /><br /><span style="font-family: arial;">ok, now that all of your prep work is done you are ready to fry the rice! in a large pan heat the canola and sesame oil over medium high heat. add the vegetables and stir through until the bell pepper begins to soften. add the chicken and stir until it is cooked through. make a "well" in the middle of your pan by pushing all of the ingredients to the sides, and then pour the eggs into the center. cook these as you would scrambled eggs (e.g., keep moving them around with a spoon or spatula) and once they are completely cooked, mix everything together. </span><br /><br /><span style="font-family: arial;">your rice should be done at this point, so add it to the pan and increase the heat in the pan to high. mix the rice through with the vegetable, chicken, and egg mixture and then add the soy (or tamari) sauce. the heat from the pan will remove any extra liquid and make the rice nice and fluffy. once everything is incorporated, it's ready to serve. enjoy!</span><br /><br /><span style="font-family: arial;"><span style="font-weight: bold;">notes:</span> this is so easy, and like i said, can use any ingredients. this is just what we had on hand. make good use of your local farmers market to get the freshest ingredients you can, and this will be a delicious meal in your house too. oh, i don't know this for sure, but i'm 99% certain that if you have little ones, they will love this too. </span><br /></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-965901574490897032010-05-15T09:44:00.001-04:002010-05-15T09:47:30.641-04:00still here!<span style="font-size:85%;"><span style="font-family: arial;">hello everyone (if anyone is still reading this)! i'm still here, and the nausea and queasiness associated with the first three months of pregnancy have finally passed me by. i also have some more energy here and there, and have begun to cook proper meals again. </span><br /><br /><span style="font-family: arial;">i haven't written a new recipe since i've been pregnant, and i've done very little knitting as well. to be honest, my creative juices seem to have been zapped...but i'm trying to get back into it. once i have something new i will share with all of you. </span><br /><br /><span style="font-family: arial;">thanks for sticking around!</span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-1262905671096654262010-04-06T14:53:00.002-04:002010-04-06T14:57:33.440-04:00lack of appetite<span style="font-size:85%;"><span style="font-family: arial;">you may have noticed a shortage of new recipes on the blog lately. and that's because the cooking i have been doing is rare, and very simple. i've had a severe lack of appetite lately, and also i'm really tired all of the time. </span><br /><br /><span style="font-family: arial;">it's probably due to the little bun i'm busily cooking in my oven...that's right, i'm due november 9th! the baby is only set to take it all out of me for the next few weeks, and once that's passed, i promise some new recipes for my faithful readers. </span><br /><br /><span style="font-family: arial;">in the meantime, feel free to peruse my sidebar for older recipes...and enjoy a glass of wine for me! :)</span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com1tag:blogger.com,1999:blog-1958508503080940935.post-40786224513343007962010-01-21T11:49:00.003-05:002010-01-21T13:06:00.055-05:00greek frittata<span style="font-size:85%;"><span style="font-family:arial;">i don't have a photo for this recipe, but don't let that prevent you from giving it a try. this is a fast, easy mid-week dinner, and the fact that it falls into our "weekly vegetarian meal" makes it even better. </span><br /><br /><span style="font-family:arial;">don't think for a moment though that the vegetarian label means it's not full of flavor. the banana peppers and feta cheese keep it tangy. serve this alongside a simple salad of mixed greens with your favorite low fat dressing for a healthy weeknight meal. </span><br /><br /><span style="font-weight: bold;font-family:arial;" >ingredients: </span><br /><span style="font-family:arial;">3 - 4 garlic cloves, minced</span><br /><span style="font-family:arial;">3 tablespoons olive oil</span><br /><span style="font-family:arial;">1 4 oz package of baby spinach leaves</span><br /><span style="font-family:arial;">1 8.5 oz can artichoke hearts (packed in water), roughly chopped</span><br /><span style="font-family:arial;">2 tablespoons banana peppers, roughly chopped</span><br /><span style="font-family:arial;">1 4 oz feta cheese, crumbled</span><br /><span style="font-family:arial;">12 eggs</span><br /><span style="font-family:arial;">red pepper flakes to taste (optional)</span><br /><br /><span style="font-weight: bold;font-family:arial;" >directions: </span><br /><span style="font-family:arial;">preheat the oven to 350.</span><br /><br /><span style="font-family:arial;">heat the olive oil over medium high heat in a large oven-proof non-stick pan, add the garlic and saute until fragrant (about a minute). add in the spinach a handful at a time until it is all incorporated. stir with a spoon until all is wilted. add in the roughly chopped artichoke hearts and banana peppers and heat through. </span><br /><br /><span style="font-family:arial;">meanwhile whisk all twelve eggs together in a large bowl. redistribute all of the items in the pan so that they are evenly distributed. pour the eggs over the top of the filling items and then top with the crumbled feta cheese. sprinkle red pepper flakes over the top (if you'd like a bit more spice). </span><br /><br /><span style="font-family:arial;">cook on the stove until the bottom is set. you may need to pull up the edges of the frittata and tilt the pan so that the eggs can run under to the bottom. once the bottom is set, pop into the oven and cook until the top is set (about 10 minutes). enjoy!</span><br /><br /><span style="font-weight: bold;font-family:arial;" >notes: </span><br /><span style="font-family:arial;">easy, vegetarian, and gluten free! what more could a girl ask for? this is great for dinner, a lunch, or even breakfast. change the items you serve on the side to suit the meal you choose to serve. </span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com1tag:blogger.com,1999:blog-1958508503080940935.post-24756772159953857522010-01-16T12:39:00.003-05:002010-01-16T12:51:46.621-05:00harvest salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2492/4022247741_dedaf635e4_b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2492/4022247741_dedaf635e4_b.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family: arial;">wow, it's been a while since i've posted. sorry for the radio silence. there really isn't an excuse, but the holidays and work were busy, and the blog just got away from me. i'll be better...promise. </span><br /><br /><span style="font-family: arial;">that said, i'd like to present you with a recipe for a wonderful little salad. easy to make, and very hearty. it's full of all of the delicious flavors of fall and winter and will leave you and your loved ones feeling satisfied despite the fact that it is vegetarian and, well, a salad. </span><br /><br /><span style="font-family: arial; font-weight: bold;">ingredients: </span><br /><span style="font-family: arial;">one large package of baby spinach leaves, washed (yes, again)</span><br /><span style="font-family: arial;">1 large butternut squash, peeled, cored, and cut into 1" cubes</span><br /><span style="font-family: arial;">4 ounces of pine nuts</span><br /><span style="font-family: arial;">3 ounces of goat cheese</span><br /><span style="font-family: arial;">1 chipotle in adobe (see notes for storing the rest of the can), chopped</span><br /><span style="font-family: arial;">1 clove of garlic, minced fine</span><br /><span style="font-family: arial;">3 tablespoons of white wine vinegar</span><br /><span style="font-family: arial;">4 tablespoons of extra virgin olive oil, plus more for butternut</span><br /><span style="font-family: arial;">salt and pepper to taste</span><br /><br /><span style="font-family: arial; font-weight: bold;">directions:</span><br /><span style="font-family: arial;">line a baking sheet with a silpat or parchment and preheat the oven to 350. </span><br /><br /><span style="font-family: arial;">peel, core, and cut up the butternut into 1" cubes. toss with some olive oil and salt and pepper to taste and transfer to the baking sheet. bake for 20 minutes (or until the butternut is soft, but not yet browned). remove from the oven and set aside. </span><br /><br /><span style="font-family: arial;">toast the pine nuts in a small pan over medium high heat until they begin to brown and they smell deeply nutty. set aside. </span><br /><br /><span style="font-family: arial;">wash the spinach and add to a large bowl. </span><br /><br /><span style="font-family: arial;">i use the mini food processor attachment for my immersion blender to make the dressing, and it works like a charm. if you don't have one of these, you can do it the old fashioned way by mincing the chipolte very fine, mincing the garlic very fine and adding these, along with the vinegar to a small bowl. very slowly stream in the olive oil and whisk while you do. eventually everything will all come together, and this is called an emulsion. in a food processor, just add all of the ingredients and whizz. either way, add salt and pepper to taste. </span><br /><br /><span style="font-family: arial;">toss the spinach leaves in the dressing and then plate. top each plate with crumbled goat cheese, the toasted pine nuts, and a generous amount of the roasted butternut squash. enjoy!<br /><br />notes:<br />to store the remaining chipotles, put them into a ziploc baggie and press all of the air out. then pop this into the freezer...when you need more, they will be there.<br /><br />this salad is spicy and sweet, and very good for you. it serves two as a main course and four as a starter or side dish.<br /></span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-87530961360895253072009-10-29T15:58:00.002-04:002009-10-29T16:50:30.948-04:00quick fish tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2547/4023006634_388019222f_b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2547/4023006634_388019222f_b.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:arial;">some nights the last thing i want to do is come home and cook. it doesn't happen often, but when it does it hits me like a ton of bricks. however, with this recipe on hand i'm never stuck with nothing to eat. the ingredients are readily available, inexpensive, and the preparation could not be faster. </span> <span style="font-family:arial;"><br /><br />enjoy these fresh healthy tacos when you are running short on time but want something long on flavor.</span> <span style="font-family:arial;"><br /><br /><span style="font-weight: bold;">ingredients:</span></span><br /><span style="font-family:arial;">4 fresh tilapia filets</span><br /><span style="font-family:arial;">8 crunchy corn taco shells*</span> <span style="font-family:arial;"><br />1/2 a head of napa cabbage, shredded</span> <span style="font-family:arial;"><br />queso fresco or cheddar cheese (optional)</span> <span style="font-family:arial;"><br />1/2 cup low fat sour cream</span> <span style="font-family:arial;"><br />1 chipotle chile in adobo, minced fine</span><br /><a style="font-family: arial;" href="http://www.goya.com/english/nutrition/listings_gluten.html">goya adobo seasoning</a> <span style="font-family:arial;"><br />olive oil</span> <span style="font-family:arial;"><br /><br /><span style="font-weight: bold;">directions: </span></span> <span style="font-family:arial;"><br />heat olive oil (about 1 to 2 tablespoons) in a large pan over medium high heat. cut fish into chunks about 1 inch in size. add them to the pan and sprinkle with the adobo seasoning mix (use this to taste, it's not spicy hot, just spicy flavorful). saute until cooked through, about 3 to 4 minutes, and then remove. </span> <span style="font-family:arial;"><br /><br />shred the cabbage and set aside. in a small bowl mix the minced chipotle chile and the sour cream to make a spicy sour cream.<br /><br />spread the sour cream on the inside of the taco shells, and then add fish to the bottom, then napa cabbage, and sprinkle cheese (if using) on top. serve warm with a slice of lime (to sqeeze on at the last second) and enjoy!</span></span><br /><br /><span style="font-size:85%;"><span style="font-family: arial; font-weight: bold;">notes: </span><br /><span style="font-family: arial;">* we used the Safeway brand taco shells which were labeled as gluten free. please be sure to check the ingredients on your favorite brand to make sure they are safe if you are preparing this gluten-free.</span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com3tag:blogger.com,1999:blog-1958508503080940935.post-8179738684211219112009-10-07T19:51:00.004-04:002009-10-07T19:55:14.248-04:00tip of the day<span style="font-size:85%;"><span style="font-family: arial;">as you all know, i love cooking. what you may not know is that i also love wine. however, one hard thing for me is pairing the meals i make with wines i'd like to try.</span><br /><br /><a style="font-family: arial;" href="http://www.impromptugourmet.com/">the impromptu gourmet</a><span style="font-family: arial;"> is offering a free </span><a style="font-family: arial;" href="http://www.impromptugourmet.com/tools/tipguide.hzml">24 page wine pairing and entertainment guide</a><span style="font-family: arial;"> when you sign up for emails from their website. the guide is awesome, and so is the site. for those of us who love food, and sometimes don't have time to prepare it ourselves, it offers excellent choices. the meals there also makes a great gifts.</span><br /><br /><span style="font-family: arial;">just a little tip from me to you. :)</span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com1tag:blogger.com,1999:blog-1958508503080940935.post-30697277407946839382009-10-04T10:46:00.003-04:002009-10-04T11:10:13.157-04:00salsa for galen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3507/3975530140_d0ee749c1e_b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3507/3975530140_d0ee749c1e_b.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family: arial;">"who is galen?" you may ask. and the short answer is a guy i work with. a slightly longer version is that he's a husband, father, photographer, and kick-butt gardener, who even composts himself so that everything that comes out of his garden is completely natural. you can follow his exploits <a href="http://gpfdesign.wordpress.com/">here</a>, though they are mostly over for the year be sure to check back next spring to follow his plantings and adventures in the garden.</span><br /><br /><span style="font-family: arial;">anyway, one day i came into the office to this:</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2576/3980450022_866ceb7cb7_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://farm3.static.flickr.com/2576/3980450022_866ceb7cb7_o.jpg" alt="" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: arial;">he'd brought in several of his beautiful cherry tomatoes for me. they were the most perfect shade of red, and were sweet and juicy. seriously, i don't even eat raw tomatoes and i savored one of these. i knew that i had to write a recipe for them, but i wanted to make sure that it did them justice. i think this does...</span></span><br /><span style="font-size:85%;"><br /><span style="font-family: arial;"><span style="font-weight: bold;">ingredients:</span><br />a handful of amazing cherry tomatoes from a friends garden or a large package of cherry tomatoes<br />2 large shallots, thinly sliced<br />7 cloves of garlic confit,<a href="http://thepracticalgourmet.blogspot.com/2008/01/artichoke-toasts.html"> method to make this can be found here</a><br />heaping tablespoon of pickled jalapenos, finely minced<br />1/2 a teaspoon of sugar<br />splash of balsamic vinegar<br />splash of olive oil (feel free to use the garlic infused oil from the garlic confit)<br />sal gris<br />handful of cilantro leaves, chopped<br />juice of 1/2 a lemon<br /><br /><span style="font-weight: bold;">directions: </span><br />preheat the oven to 400.<br /><br />quarter the cherry tomatoes and then mix them, the shallots, the garlic confit, the jalapenos, the sugar, the vinegar, the salt, and the oil together and place into a small casserole and pop into the oven. let this roast for about 15 minutes to let the flavors combine. remove from the oven and squeeze in the lemon juice and stir in the cilantro. add more salt to taste. serve warm.<br /><br /><span style="font-weight: bold;">notes: </span><br />this is great warm or cold. the heat here allows all of the flavors to mesh together, and the balsamic adds an unexpected sweetness to play against the spiciness of the jalapenos. this is now a hit around our house, whenever it comes time to make a snack the first thing the husband says is "how about that salsa?"</span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com1tag:blogger.com,1999:blog-1958508503080940935.post-63247418267997799362009-09-30T16:57:00.002-04:002009-09-30T17:00:18.799-04:00the mobbies!the practical gourmet was nominated for a mobbie, which is run by the baltimore sun and is an award for maryland's outstanding blogs.<br /><br />i'm humbled and honored by the response, and that i'm currently #12 in the rankings...but i'd love to be a little higher...<br /><br /><a href="http://data.baltimoresun.com/mobbies/?vote_for=249#249"><img src="http://data.baltimoresun.com/mobbies/images/badge.jpg" border="0" alt="Click here to vote for my blog ... early and often" /></a><br /><br />so vote early and often for the practical gourmet to win a mobbie in the foodie category. voting closes october 9th, and this link will be in the sidebar until then.<br /><br />thanks!Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com1tag:blogger.com,1999:blog-1958508503080940935.post-38301628564420701692009-09-14T15:21:00.003-04:002009-09-14T15:25:56.283-04:00sausage, broccoli rabe, and fontina frittata<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2629/3813419984_1ca79ff12e.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2629/3813419984_1ca79ff12e.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family: arial;">this dish is so quintessentially Italian, and it is an excellent source of protein and it is gluten-free (unless you add something wheaty to it). these flavors just “go” together, and when i saw broccoli rabe in the store i knew i would be adding it to something for dinner this week. </span><br /><br /><span style="font-family: arial; font-weight: bold;">ingredients: </span><br /><span style="font-family: arial;">1 bunch broccoli rabe, cleaned and ends trimmed, then chopped</span><br /><span style="font-family: arial;">3 links or one “roll” pork sausage (i used smithfield mild pork sausage roll as it is gluten-free)</span><br /><span style="font-family: arial;">1 block (about ½ a pound) of fontina cheese, cubed</span><br /><span style="font-family: arial;">8 eggs</span><br /><span style="font-family: arial;">salt and pepper</span><br /><span style="font-family: arial;">olive oil</span><br /><br /><span style="font-family: arial; font-weight: bold;">directions: </span><br /><span style="font-family: arial;">heat olive oil in a large non stick pan over high heat. add the sausage, breaking it up with the back of your spoon so that it browns evenly. once it is fully browned, add the chopped broccoli rabe and let that wilt down until it’s a dark green and is soft. </span><br /><br /><span style="font-family: arial;">preheat the oven to 400 degrees.</span><br /><br /><span style="font-family: arial;">mix the eggs, salt and pepper (to taste), and the cubed fontina in a small bowl. pour this over the sausage and broccoli rabe mixture and make sure to evenly distribute the eggs. let this set on the bottom (run a rubber spatula under this to make sure you will easily be able to cut and remove slices of the finished frittata) and then pop it into the oven for about 8 to 10 minutes, or until the top of the frittata is set. let cool for about 4 to 5 minutes and then turn out and slice into wedges to serve.</span><br /><br /><span style="font-family: arial;"><span style="font-weight: bold;">notes:</span> </span><br /><span style="font-family: arial;">this could be a great meal for breakfast or dinner. if you are serving for breakfast a nice side of fresh berries would be a good compliment. for dinner a green salad would be delicious.</span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com2tag:blogger.com,1999:blog-1958508503080940935.post-2703928697413431212009-09-02T10:37:00.004-04:002009-09-02T10:43:42.182-04:00sesame seared ahi tuna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3469/3702249589_fa4b576136.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3469/3702249589_fa4b576136.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:arial;"></span><span style="font-family:arial;">tuna is my favorite fish. i love it when it’s seared like this…warm and crusted on the outside and pink and cool in the center. i also love it in tuna sandwiches, and tuna poached in white wine with anise and tarragon. really tuna is a versatile fish, and this dish shows just how simple it is to prepare. </span><br /><br /><span style="font-weight: bold;font-family:arial;" >ingredients: </span><br /><span style="font-family:arial;">2 ahi tuna steaks</span><br /><span style="font-family:arial;">good sea salt</span><br /><span style="font-family:arial;">3 tablespoons toasted sesame seeds</span><br /><span style="font-family:arial;">olive oil</span><br /><br /><span style="font-weight: bold;font-family:arial;" >directions: </span><br /><span style="font-family:arial;">heat olive oil over very high heat in a non stick pan. salt both sides of the tuna. on a small plate lay out the sesame seeds and press one side of the tuna into them to form a crust. use your fingers to make sure they are adhered to the tuna. repeat with the other tuna steak. </span><br /><br /><span style="font-family:arial;">once the pan is very hot, lay the tuna in sesame seed side down, and sear for one minute. flip and sear the second side for 30 seconds. remove from heat immediately and set onto a cool plate. </span><br /><br /><span style="font-weight: bold;font-family:arial;" >notes: </span><br /><span style="font-family:arial;">make a dipping sauce by mixing 3 tablespoons of wheat-free soy sauce, 3 tablespoons of water, and 2 tablespoons of honey in a small bowl. serve with the <a href="http://thepracticalgourmet.blogspot.com/2009/09/ginger-scented-rice.html">ginger scented rice</a> and <a href="http://thepracticalgourmet.blogspot.com/2009/09/quick-pickled-veggies.html">quick picked veggies</a>. </span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com4tag:blogger.com,1999:blog-1958508503080940935.post-69193371121925056522009-09-02T10:32:00.005-04:002009-09-02T10:45:06.452-04:00ginger scented rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2661/3702248407_dcca1fc669.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2661/3702248407_dcca1fc669.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:arial;">there is something comforting to me about sticky short grained rice. i rinse my rice thoroughly and then let it soak for about an hour. this allows the rice to puff slightly and makes it even stickier when cooked. this is the perfect compliment to the <a href="http://thepracticalgourmet.blogspot.com/2009/09/quick-pickled-veggies.html">quick pickled veggies</a> and the <a href="http://thepracticalgourmet.blogspot.com/2009/09/sesame-seared-ahi-tuna.html">sesame seared ahi tuna</a>. </span><br /><br /><span style="font-weight: bold;font-family:arial;" >ingredients:</span><br /><span style="font-family:arial;">1 tablespoon freshly grated ginger (you can use a microplane or a japanese ginger grater)</span><br /><span style="font-family:arial;">1.5 cups short-grained white rice</span><br /><span style="font-family:arial;">1.5 cups water<br />toasted sesame seeds<br /></span><br /><span style="font-weight: bold;font-family:arial;" >special equipment:</span><br /><span style="font-family:arial;">rice cooker</span><br /><br /><span style="font-weight: bold;font-family:arial;" >directions:</span><br /><span style="font-family:arial;">mix the ginger and water together and then add in the rice. set the rice cooker and let it do its thing. once the rice is cooked, top it with some toasted sesame seeds. </span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-80982687106284958092009-09-02T10:25:00.004-04:002009-09-02T10:46:12.392-04:00quick pickled veggies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2429/3703057292_1b56e121d6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://farm3.static.flickr.com/2429/3703057292_1b56e121d6.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:arial;">these compliment the <a href="http://thepracticalgourmet.blogspot.com/2009/09/sesame-seared-ahi-tuna.html">sesame seared ahi tuna</a> and <a href="http://thepracticalgourmet.blogspot.com/2009/09/ginger-scented-rice.html">ginger scented rice</a>. they are fast, and a perfect blend of vinegar and sugar. they don't keep for long, so they should be made the day you plan to serve them.</span><br /><br /><span style="font-family:arial;"><span style="font-weight: bold;">ingredients: </span></span> <span style="font-family:arial;"><br />5 small carrots peeled</span> <span style="font-family:arial;"><br />1 large english cucumber, peeled and seeded</span> <span style="font-family:arial;"><br />¼ cup mirin</span> <span style="font-family:arial;"><br />¾ cup rice wine vinegar</span> <span style="font-family:arial;"><br />1 tablespoon toasted sesame seeds</span> <span style="font-family:arial;"><br />¼ cup chopped cilantro</span> <span style="font-family:arial;"> <span style="font-weight: bold;"><br /><br />directions: </span></span> <span style="font-family:arial;"> grate carrots and cucumbers (i use my food processor for this because it makes quick work of the job). mix the mirin, vinegar, sesame seeds, and cilantro and then add the vegetables. </span> <span style="font-family:arial;"> stir occasionally and let sit for 30 to 45 minutes…just long enough to make the rest of the meal.</span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-6746874797508794022009-08-20T17:43:00.003-04:002009-08-20T17:47:52.295-04:00hanoi beef<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3535/3702248739_f68ff2a030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3535/3702248739_f68ff2a030.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family: arial;">when i was young there was a restaurant near me called viet chalet. they served the most amazing vietnamese food, and frankly, i was addicted. i’d grown accustomed to the perfect spring rolls, and to vietnamese coffee (i loved watching it filter and the sticky sweet taste of the condensed milk). most of all i was addicted to one dish in particular, hanoi beef. it was a simple dish of beef that had been marinated and skewered and grilled, and it was served with delicate rice noodles, vegetables, herbs, and the consummate vietnamese fish dipping sauce <a href="http://thepracticalgourmet.blogspot.com/2007/09/vietnamese-cellophane-noodles.html">nuoc cham</a>. i ate it at least once a week, and it got to the point where they stopped asking me what i wanted when i came in, they just started cooking it for me.</span><br /><br /><span style="font-family: arial;">when the restaurant closed my mother and i set out on a mission to find a suitable replacement for my vietnamese food fix, which is how we discovered the <a href="http://www.tasteofsaigon.com/">taste of saigon</a> an amazing restaurant located in rockville. though they don’t have hanoi beef on their menu, my favorite was replaced by mama tu’s pepper shrimp, a secret recipe that i long to recreate. in the mean time, i’ve been trying to master the hanoi beef, and i think i finally got it.</span><br /><br /><span style="font-family: arial; font-weight: bold;">ingredients:</span><br /><span style="font-family: arial;">1 pound skirt steak, silver skin and copious fat removed</span><br /><span style="font-family: arial;">3 serrano peppers, seeded, ribs removed, and sliced</span><br /><span style="font-family: arial;">1 stalk of lemongrass, outer leaves removed, then minced</span><br /><span style="font-family: arial;">2 tablespoons fish sauce</span><br /><span style="font-family: arial;">juice of three limes (with pulp)</span><br /><span style="font-family: arial;">2 tablespoons of sugar</span><br /><span style="font-family: arial;">2 tablespoons cilantro, cleaned, stemmed, and chopped</span><br /><span style="font-family: arial;">1 english cucumber, peeled, seeds removed, and cut into matchsticks</span><br /><span style="font-family: arial;">3 carrots, peeled, and cut into matchsticks</span><br /><span style="font-family: arial;">¼ cup mint, cleaned and minced</span><br /><span style="font-family: arial;">¼ cup cilantro, cleaned and minced</span><br /><span style="font-family: arial;">¼ cup basil, cleaned and minced</span><br /><span style="font-family: arial;">vietnamese fish dipping sauce, recipe here</span><br /><span style="font-family: arial;">rice noodles, cooked per the package instructions.</span><br /><br /><span style="font-family: arial; font-weight: bold;">directions:</span><br /><span style="font-family: arial;">mix the peppers, lemongrass, fish sauce, limes, sugar, and cilantro in a bowl. thinly slice the steak on the diagonal (it helps if you refrigerate or slightly freeze it before you slice so that you can get the pieces thinner). add the steak and the contents of the bowl to a ziploc bad and marinate in the refrigerator for at least two hours.</span><br /><br /><span style="font-family: arial;">if you are cooking on a grill you can skewer the beef onto metal skewers (or bamboo skewers that have soaked in water while the beef marinates) and then grill them until browned. this will not take long. if you are cooking indoors, you can just add the beef to a very hot pan or wok and turn until the beef is browned, again, this won’t take long.</span><br /><br /><span style="font-family: arial;">cook the rice noodles per the package instructions, and serve the beef with the carrots, cucumbers, and rice noodles along with the blend of three herbs. dip into the vietnamese <a href="http://thepracticalgourmet.blogspot.com/2007/09/vietnamese-cellophane-noodles.html">nuc cham</a> dipping sauce and enjoy!</span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com2tag:blogger.com,1999:blog-1958508503080940935.post-41983477749112613162009-07-30T12:35:00.004-04:002009-07-30T13:01:05.578-04:00Sweet Potato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3588/3673935518_a328735e43.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3588/3673935518_a328735e43.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:arial;">This is a different take on your common potato salad. There is no mayonnaise and no egg, and it's served hot, not cold.<br /><br />Don't be scared though, because this version is so amazing you'll soon be a convert. It's full of the deep flavors of mustard, vinegar, and brown sugar. The potatoes are really the star here, and this is an excellent accompaniment to seared pork chops or a roasted chicken. </span><br /><br /><span style="font-weight: bold;font-family:arial;" >ingredients: </span><br /><span style="font-family:arial;">8 red "new" potatoes</span><br /><span style="font-family:arial;">6 slices of bacon</span><br /><span style="font-family:arial;">2 tablespoons of butter</span><br /><span style="font-family:arial;">1 tablespoon of olive oil</span><br /><span style="font-family:arial;">1 package (4 ounces) of cremini mushrooms</span><br /><span style="font-family:arial;">1 small onion, minced</span><br /><span style="font-family:arial;">2 cloves garlic, minced</span><br /><span style="font-family:arial;">1 stalk celery, minces</span><br /><span style="font-family:arial;">2 tablespoons celery leaves, minced</span><br /><span style="font-family:arial;">1 teaspoon poultry seasoning</span><br /><span style="font-family:arial;">2 tablespoons corn starch</span><br /><span style="font-family:arial;">3/4 cup </span><a style="font-family: arial;" href="http://www.pacificfoods.com/our-foods/broths/organic-ls-chicken-broth">pacific</a><span style="font-family:arial;"> chicken stock </span><br /><span style="font-family:arial;">1/4 cup apple cider vinegar</span><br /><span style="font-family:arial;">1/2 cup brown sugar (packed)</span><br /><span style="font-family:arial;">3 tablespoons coarse ground dijon mustard</span><br /><span style="font-family:arial;">salt</span><br /><br /><span style="font-weight: bold;font-family:arial;" >directions: </span><br /><span style="font-family:arial;">prepare the potatoes by scrubbing them and then slicing them into 1/4" discs. do not peel them. add them to a large pot of room temperature water and then bring this to a boil. cook the potatoes until they can be easily pierced with a fork. do not over cook them because you don't want them to lose their shape in the salad. </span><br /><br /><span style="font-family:arial;">while the potatoes are cooking...</span><br /><br /><span style="font-family:arial;">chop the bacon into pieces and then mince the onion, celery, garlic, and celery leaves and set aside. rinse or brush your mushrooms and trim the stems, and then slice them and set them aside. </span><br /><br /><span style="font-family:arial;">heat a pan over high and render down the bacon. once it is browned, use a slotted spoon to remove it and set it on some paper towel to drain. remove some of the bacon fat (reserve about 1 tablespoon) and then add the butter and the olive oil to the pan. saute the onions, celery, and celery leaves until soft and glassy. add the mushrooms and saute until soft. in a small bowl mix the corn starch, chicken stock, vinegar, and brown sugar and then add to the pan with the mushrooms, onions, celery, and celery leaves. stir until the sauce thickens and reduces some. once the potatoes are cooked add to the pan with the sauce and then add in the cooked bacon. serve warm. enjoy!<br /><br /><span style="font-weight: bold;">notes: </span><br />my husband thought that this was going to be a disaster, but i have to say i love proving him wrong. i just knew that these flavors would come together to make something fantastic. it's a surprisingly good side dish, and honestly i could eat just this for dinner.<br /></span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-8814615879441282772009-07-10T15:15:00.004-04:002009-07-10T15:30:21.269-04:00bison ragu with risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2432/3658827768_7d42e033dd.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2432/3658827768_7d42e033dd.jpg?v=0" alt="" border="0" /></a><br /><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-family:arial;"><span>in balitmore we have the benefit of a very good local bison farm, <a href="http://www.gunpowderbison.com/">gunpowder bison & trading company</a>. bison is an excellent protein. delicious, and lower in fat than beef. the bison at gunpowder is raised hormone free, which means it's even better for you. they deliver, so check out their website!<br /><br />this is my standard ragu starter, with bison thrown in. i find that it's easier (and cheaper) to make sauce from scratch at home, then to read through the long lists of ingredients on the backs of the jars in the grocery store aisles. plus, my sauce tastes better.<br /><br />you could eat this over pasta, but why not give risotto a try...it's a better pairing than you think...<br /></span><span style="font-weight: bold;"><br /><br />ingredients: </span></span> <span style="font-family:arial;"><br />1/2 large onion, finely diced</span><br /><span style="font-family:arial;">2 large bunches of basil, leaves sliced and stems chopped</span> <span style="font-family:arial;"><br />salt</span> <span style="font-family:arial;"><br />olive oil</span> <span style="font-family:arial;"><br />4 cloves of garlic, very thinly sliced</span> <span style="font-family:arial;"><br />2 cans san marzano tomatoes (28 oz. each)</span> <span style="font-family:arial;"><br />1 pound ground bison<br /></span></span><span style="font-size:85%;"><span style="font-family:arial;">1.5 cups arborio rice</span><br /><span style="font-family:arial;">4 cups chicken stock - <a href="http://www.pacificfoods.com/">Pacific</a> brand is gluten-free</span><br /><span style="font-family:arial;">1/2 cup white wine </span><br /><span style="font-family:arial;">2 tablespoons butter</span><br /><span style="font-family:arial;">2 tablespoons olive oil</span><br /><span style="font-family:arial;">1 medium onion, finely chopped</span><br /><span style="font-family:arial;">1 cup finely grated parmesan cheese (use a microplane if you have one)</span><br /><span style="font-family:arial;"></span></span><span style="font-size:85%;"><span style="font-family:arial;"></span> <span style="font-family:arial;"><br /><br /><span style="font-weight: bold;">directions: </span></span> <span style="font-family:arial;"><br />to prep: finely dice your onion, chop your basil stems and slice your basil leaves, and very thinly slice your garlic.<br /><br />add olive oil (about 2 tablespoons) to a large pan and saute the onion, basil stems, and garlic over medium heat until soft. add the bison and saute until browned. if you'd like you can drain off some of he fat, but bison tends to be less fatty than beef. add the tomatoes (be sure to pick through these with your fingers and pull out any skins and any of the basil they pack them with) and their juices and break them up with the back of a wooden spoon. simmer while you are prepping the risotto.<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:arial;">in a small pot heat the stock over low heat. you just need to keep it warm throughout the cooking process.</span><br /><br /><span style="font-family:arial;">in a large pan, melt the butter and olive oil over medium heat (it's better if this is lower than you think it should be...so if you are unsure, turn the heat down) add the onion and some salt and sweat the onions until they are glassy. add the rice and stir until it smells nutty, then add the wine. stir until the liquid is incorporated, and then add 1/2 cup of the stock. stir and let the liquid plump the rice. continue adding the stock, 1/2 cup at a time, until all but 1/2 cup is incorporated. (be sure to stir the rice regularly, and don't let it get too dry...the more you stir it, the more the starches will break down, which is what makes that beautifully creamy sauce.) once there is 1/2 cup of stock remaining, add in the cheese, stir, and then the last 1/2 cup of the stock. turn off the heat and let the residual heat help the rice absorb the remaining stock.<br /><br /><br />serve the bison ragu over the risotto and prepare to be swept away to a wonderful land where your tastebuds dance and bask in the sun.<br /><br /><br /><span style="font-weight: bold;">notes:</span><br />as a recent gluten-free eater, risotto has become a staple in our household. i find that it tastes good alone, and also with heaping gobs of sauce. this would be good with any red sauce, and the red sauce could be made with beef, chicken, turkey, or even lamb or veal. look for whatever is fresh and local to you.</span></span></span><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-family:arial;"> </span><span style="font-family:arial;"></span></span> <span style="font-family:arial;"><br /></span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-78043300775475315242009-07-06T15:55:00.002-04:002009-07-06T16:00:43.635-04:00marsala mushroom risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2481/3658032647_38b079a687.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm3.static.flickr.com/2481/3658032647_38b079a687.jpg?v=0" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:arial;">everything about this title sounds delicious. i love marsala wine, especially sweet marsala, and often use it even though a recipe calls for dry. it immediately imparts a flavor that would take hours of careful reducing and tweaking to otherwise come up with. risotto, as you have probably guessed by now, is a staple in our house...and since it's gluten-free, it's being eaten even more often! mushrooms are being slowly introduced around these parts because my husband was never too fond of them. they are growing on him, however, so you will likely notice them showing up more and more. </span><br /><br /><span style="font-family:arial;">i have posted several recipes for risotto, and i swear each is my favorite, but then i create another and i fall in love all over again. this is an excellent vegetarian option, you don't even notice that there is no meat in the dish because it's so hearty. i used red wine to make this beacuse...well, that's what i had open. it tasted great, but it does color the rice slightly (as you can see in the photo). if you prefer a more pure visual experience, go with white wine. also, in full disclosure, i used chicken stock to make this, but veggie stock is just as good (though, it too will color the rice slightly). </span><br /><br /><span style="font-family:arial;"><span style="font-weight: bold;">ingredients for the risotto:</span> </span><br /><span style="font-family:arial;">1.5 cups arborio rice</span><br /><span style="font-family:arial;">4 cups stock (veggie or chicken) - <a href="http://www.pacificfoods.com">Pacific</a> brand is gluten-free</span><br /><span style="font-family:arial;">1/2 cup wine (red or white)</span><br /><span style="font-family:arial;">2 tablespoons butter</span><br /><span style="font-family:arial;">2 tablespoons olive oil</span><br /><span style="font-family:arial;">1 medium onion, finely chopped</span><br /><span style="font-family:arial;">1 cup finely grated parmesan cheese (use a microplane if you have one)</span><br /><span style="font-family:arial;">salt</span><br /><br /><span style="font-weight: bold;font-family:arial;" >ingredients for the mushrooms:</span><br /><span style="font-family:arial;">1 package of cremini mushrooms, cleaned and sliced</span><br /><span style="font-family:arial;">4 sprigs of thyme, leaves picked and stems discarded</span><br /><span style="font-family:arial;">2 tablespoons butter</span><br /><span style="font-family:arial;">1 tablespoon olive oil</span><br /><span style="font-family:arial;">splash (maybe 1/4 cup) of sweet marsala wine</span><br /><span style="font-family:arial;">salt</span><br /><span style="font-family:arial;">pepper</span><br /><br /><span style="font-weight: bold;font-family:arial;" >directions:</span><br /><span style="font-family:arial;">in a small pot heat the stock over low heat. you just need to keep it warm throughout the cooking process.</span><br /><br /><span style="font-family:arial;">in a large pan, melt the butter and olive oil over medium heat (it's better if this is lower than you think it should be...so if you are unsure, turn the heat down) add the onion and some salt and sweat the onions until they are glassy. add the rice and stir until it smells nutty, then add the wine. stir until the liquid is incorporated, and then add 1/2 cup of the stock. stir and let the liquid plump the rice. continue adding the stock, 1/2 cup at a time, until all but 1/2 cup is incorporated. (be sure to stir the rice regularly, and don't let it get too dry...the more you stir it, the more the starches will break down, which is what makes that beautifully creamy sauce.) once there is 1/2 cup of stock remaining, add in the cheese, stir, and then the last 1/2 cup of the stock. turn off the heat and let the residual heat help the rice absorb the remaining stock.</span><br /><br /><span style="font-family:arial;">while the risotto is cooking...</span><br /><br /><span style="font-family:arial;">heat the butter and oil (measurements for the mushrooms) in a small pan and once melted add the mushrooms and a pinch of salt and the leaves of thyme. stir until the mushrooms start to go soft and absorb some of the butter and oil and then add in the marsala. stir through until some of the liquid is reduced/absorbed by the mushrooms. </span><br /><br /><span style="font-family:arial;">top the risotto with the mushroom mixture. enjoy!</span><br /><br /><span style="font-weight: bold;font-family:arial;" >notes:</span><br /><span style="font-family:arial;">the thyme and mushrooms go really well together, but if you'd like to add a different herb some of these would work: sage, parsley, rosemary, or a herbes de provence blend. </span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-38138707735003141372009-06-24T12:00:00.003-04:002009-06-24T21:03:24.282-04:00tuna and tomato sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3408/3544704398_1c11a3e720.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3408/3544704398_1c11a3e720.jpg?v=0" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:arial;">i know, it sounds weird. but honestly, tomato sauce (or marinara) with tuna in it is so delicious, and is pretty common in italy. it's important to get the tuna packed in olive oil, as it imparts a nice flavor to the sauce. the tuna also adds protein to the sauce, making this a more substantial meal. this quick marinara is one i rely heavily upon for weeknight meals, and it's never failed me.<br /><br />serve this over whole wheat spaghetti for a simple weeknight dinner, and prepare to be wowed at how good tuna and tomato sauce really is!</span> <span style="font-family:arial;"><br /><br /><span style="font-weight: bold;">ingredients: </span></span> <span style="font-family:arial;"><br />1/2 large onion, finely diced</span><br /><span style="font-family:arial;">2 large bunches of basil, leaves sliced and stems chopped</span> <span style="font-family:arial;"><br />salt</span> <span style="font-family:arial;"><br />olive oil</span> <span style="font-family:arial;"><br />4 cloves of garlic, very thinly sliced</span> <span style="font-family:arial;"><br />2 cans san marzano tomatoes (28 oz. each)</span> <span style="font-family:arial;"><br />2 cans tuna in olive oil (6 oz. each)</span> <span style="font-family:arial;"><br />1 tsp za'atar powder</span> <span style="font-family:arial;"><br /><br /><span style="font-weight: bold;">directions: </span></span> <span style="font-family:arial;"><br />to prep: finely dice your onion, chop your basil stems and slice your basil leaves, and very thinly slice your garlic.<br /><br />add olive oil (about 2 tablespoons) to a large pan and saute the onion, basil stems, and garlic over medium heat until soft. add the tomatoes (be sure to pick through these with your fingers and pull out any skins and any of the basil they pack them with) and their juices and break them up with the back of a wooden spoon. add the za'atar powder and them simmer for about ten minutes. </span> <span style="font-family:arial;">drain the tuna and add it to the tomato sauce, being careful to leave some large chunks intact. turn off the heat, and add in the basil leaves, taste and season if needed. serve over pasta and enjoy!</span> <span style="font-family:arial;"><br /><br /><span style="font-weight: bold;">notes: </span><br /></span> <span style="font-family:arial;">pasta...you really can't go wrong with pasta, especially when it's being served with a sauce this good. most people really enjoy a nice homemade tomato sauce which takes like 15 minutes start to finish, so why use jarred sauces? the tuna is really what sets this apart though...even the kids will love it. </span> </span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com3tag:blogger.com,1999:blog-1958508503080940935.post-74620286617731944902009-06-19T12:21:00.004-04:002009-06-19T12:29:04.487-04:00summer squash and pesto pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3322/3543894445_d6b12f4dcc.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3322/3543894445_d6b12f4dcc.jpg?v=0" alt="" border="0" /></a><br /><span style="font-family:arial;font-size:85%;">i got an aero grow garden for christmas and had an amazing crop of basil almost right away. so when the time to harvest grew close i made plans for making a stellar pesto with my own basil, and i was elated. there are as many different types of pesto as there are languages in this world, but this is a more traditional take. the flavors are amazing, and the texture is great, this sauce really speaks of freshness and i love that.<br /><br />i decided that instead of putting this on a pasta i would spread it on a pizza, and then top with veggies. i chose thinly sliced summer squash, but zucchini, tomatoes, or even eggplant would be amazing here as well.<br /><br /><span style="font-weight: bold;">for pesto:</span><br />2 big handfuls of fresh basil leaves (about 3 cups)<br />4 to 5 cloves of garlic (for a softer taste you can use roasted garlic or garlic confit)<br />1 package (4 oz.) of pine nuts<br />2 cups of finely grated parmesan cheese<br />olive oil<br />salt<br /><br /><span style="font-weight: bold;">for the pizza:</span><br />one whole wheat pizza crust recipe, <a href="http://thepracticalgourmet.blogspot.com/2008/04/proscuitto-and-leek-pizza.html">here</a><br />one batch of the above pesto<br />2 summer squash<br />about 3 cups of mozzarella<br />red pepper flakes<br /><br /><span style="font-weight: bold;">directions:</span><br />toast the pine nuts in a dry pan over high heat until lightly browned and nutty smelling. add the pine nuts, basil, garlic, parmesan and salt (to taste - start with a good pinch) into the bowl of your food processor and pulse until all of the ingredients are well chopped. stream in the olive oil slowly until the pesto begins to pull away from the sides of the food processor bowl. you want this to be thicker than a normal pesto for the pizza sauce...so that it doesn't make the crust soggy. however, if you are using this pesto recipe for pasta you'd want to stream in extra oil so that it's nice and runny and deliciously oily. taste and add more salt if needed.<br /><br />preheat oven to 425 degrees.<br /><br />prepare the pizza crust per <a href="http://thepracticalgourmet.blogspot.com/2008/04/proscuitto-and-leek-pizza.html">the recipe</a> and once it's rolled out layer on the pesto evenly. thinly slice the summer squash (i used my mandoline, but a nice sharp knife would do as well) and then layer them on evenly. top with a thin layer of the cheese and sprinkle on some crushed red pepper flakes. pop into the oven and bake for about 15 minutes or until the cheese and crust are golden. enjoy!<br /><br /><span style="font-weight: bold;">notes:</span><br />mmm, pizza. actually, we are having it again tonight for dinner. well, calzones to be more exact but i think you get the idea; we eat a lot of pizza in our house! this was a particularly healthy one, and the pesto made it taste decadent and rich. mix up the vegetables on this one for a playful approach to pizza at your house.<br /><br /></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com2tag:blogger.com,1999:blog-1958508503080940935.post-48627162022735279372009-06-17T13:19:00.005-04:002009-06-17T13:37:49.717-04:00bbq wine burgers<span style="font-size:85%;"><span style="font-family: arial;">no photo, sorry. but i whipped these up on tuesday night and they went over really well, so i wanted to share the recipe with you all. (it's kind of hard to photograph a burger without a bun in an attractive way.)</span><br /><br /><span style="font-family: arial;">to keep this dish gluten-free i used </span><a style="font-family: arial;" href="http://www.sweetbabyraysmeats.com/FAQ">sweet baby ray's bbq sauce</a><span style="font-family: arial;"> and </span><a style="font-family: arial;" href="http://www.sargento.com/faq/#is-there-gluten-in-sargento-cheese">sargento shredded cheddar cheese</a><span style="font-family: arial;"> which are both gluten-free products. i also ate my burger sans bun, but i didn't miss it. </span><br /><br /><span style="font-family: arial;"><span style="font-weight: bold;">ingredients:</span> </span><br /><span style="font-family: arial;">1# 97% fat free ground beef</span><br /><span style="font-family: arial;">salt and fresh ground pepper (to taste)</span><br /><span style="font-family: arial;">2 tablespoons of sweet baby ray's bbq sauce </span><br /><span style="font-family: arial;">1 tablespoon of red wine (i used pinot noir)</span><br /><span style="font-family: arial;">1/2 cup sargento shredded cheddar cheese</span><br /><span style="font-family: arial;">olive oil</span><br /><br /><span style="font-family: arial;"><span style="font-weight: bold;">directions:</span> </span><br /><span style="font-family: arial;">salt and pepper the ground beef to taste, and then gently mix it using your hands. divide evenly into three chunks, and then further divide these in half so that you end up with six even sized balls of seasoned ground beef. </span><br /><br /><span style="font-family: arial;">flatten out three of the balls into very thin patties. top each patty (in the center only) with cheddar cheese (as much as it will comfortably hold) and then flatten out the remaining three balls into patties. top each of the already cheesed patties, and then using your fingers pinch the edges together and smooth them out so that none of the cheese can escape. repeat for the other two burgers. </span><br /><br /><span style="font-family: arial;">mix together the bbq sauce and wine in a small bowl until well-combined. then lightly brush one side of each of the burgers and place them sauce side down in a lightly oiled pan over high heat. brush the top side with sauce and cook for about 4 to 6 minutes. then flip and cook 4 to 6 minutes more. baste throughout with the sauce until it's gone. enjoy!</span><br /><br /><span style="font-family: arial; font-weight: bold;">notes: </span><br /><span style="font-family: arial;">this was my first forray into making something for me that my husband could also eat and not notice the difference. it worked. the sauce is delicious and cutting it with the wine decreases the sweetness (so if you like it sweet, add more bbq, but don't eliminate a liquid all-together because it keeps it "brushable"). i usually add egg and onions and panko to my burgers, so this "purist" approach was a departure for me, but it was very good. vj ate his with a nice whole grain bun, and we both enjoyed potatoes on the side. this could easily be done on the grill as well as in the house.<br /></span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-59107833675018005432009-06-16T12:17:00.003-04:002009-06-16T12:20:50.949-04:00a new beginning<span style="font-size:85%;"><span style="font-family: arial;">in may of 2008 i was diagnosed with endometriosis. at the time it wasn't bad, and for the last year it was pretty well controlled with mild medication. however, over the last several months i've been in excruciating pain as a direct result of the endometriosis.<br /><br /></span><span style="font-family: arial;">i thought my options were slim. either live with the pain or take a pretty drastic drug that would put me into a state of menopause. no, thank you. then new research came out about the link between the painful side effects of endometriosis and the consumption of wheat and gluten. the research is still in the very early stages, but somewhere close to 80% of endometriosis patients who have given up wheat and gluten in their diets feel relief from the pain of the endometriosis.<br /><br /></span><span style="font-family: arial;">well, that was good enough for me. so i've decided to try it. for two months i will give up all wheat and gluten, and see if i feel pain relief. if in two months i'm feeling better, i will try to eat one thing with gluten (i can tell you right now it will be a donut) and see if i'm in pain. if so, i'll cut it out of my diet forever.<br /> </span><br /><span style="font-family: arial;">there are many things about this decision that i'm unhappy with. the lack of pizza, donuts, and bagels in my diet frankly makes me a little sad. also, the fact that gluten is added to many unexpected places (like toothpaste and prescription drugs). however, there are some things that make me happy. the main thing is that i have a chance of being free of pain. also, i have the support of my wonderful husband and my mom and two aunts who have given up wheat and gluten due to celiac disease. because of them i have an advantage. they know things. the restaurants where you can tell them you require gluten-free food and they will honor it and the best substitutes for favorite foods (like pizza crust).<br /><br /></span><span style="font-family: arial;">what does this mean for my food blog? not much really. i plan to try this as "natural" as possible. which means that i'm going to try to do about 80% whole foods (so potatoes, rice, polenta, and quinoa instead of pasta and bread) and only 20% processed gluten-free food (gluten-free bread mixes and flour mixes, corn-based cereals, and gluten-free cookies). because of that, most of the recipes i'll be sharing will likely just have "or serve over polenta" as an option for pasta toppings, or they will have mashed potatoes as a side instead of bread. the chicken won't be breaded, it will just be grilled or sauteed...things like that. the next several posts are recipes that were written prior to the decision to go gluten free, but after that most of my recipes will be gluten-free, and will be included in a new drop-down category in my recipe finder called "gluten-free" in addition to the course for which they are best suited.<br /><br /></span><span style="font-family: arial;">thanks in advance for all of the support i know i will get from my blog readers, i hope this proves to be successful, and also hope that my love of food and cooking will only be increased with this new challenge. </span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com8tag:blogger.com,1999:blog-1958508503080940935.post-19995619502626715132009-06-15T15:03:00.005-04:002009-06-16T12:50:50.736-04:00chicken and cauliflower coconut curry<span style=";font-family:Arial;font-size:10;" ><o:p></o:p></span> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"></span></p><span style="font-size:85%;"><span style="font-family:arial;">i love curry, and i adore coconut, so it should come as no surprise that coconut curry is one of my favorite foods. i usually eat it only when my husband is out of town though, because surprisingly, he hates both coconut and curry.<br /></span><br /><span style="font-family:arial;">this dish is so easy to make, and really you can put anything into this sauce and it will be amazing. i just happened to be in the mood for this combo. no picture, sorry about that. but honestly, coconut curry doesn’t make for a particularly photogenic meal anyway. <br /><br /></span><span style="font-family:arial;"><span style="font-weight: bold;">ingredients: </span><br />2 chicken breasts, cut into cubes<br />1 head of cauliflower, cut into florets<br />3 carrots, peeled and cut into ½” chunks<br />1 onion, finely diced<br />olive oil<br />salt and pepper<br />1 tablespoon and one teaspoon of curry powder<br />1 can coconut milk (shake well)<br />1 cup chicken stock (or veggie stock, if you prefer) </span><br /><span style="font-family:arial;"><br /><span style="font-weight: bold;">directions:</span> <br />in a large pot heat the olive oil over medium high heat and add the onions. salt and pepper these and cook until soft. add the broccoli and carrots and the chicken stock, and cover the pot and let these soften for about 10 minutes. add in the chicken, and the curry powder and stir through. cover again for about 5 to 7 minutes (until the chicken isn’t pink), and then add the coconut milk, and stir through. you may want to add more chicken stock at this point, to give yourself a little more sauce, but it’s up to you. cover this and bring it to a simmer, and then remove from the heat and server over rice, or with nann. enjoy!<br /></span><br /><span style="font-family:arial;"><span style="font-weight: bold;">notes: </span><br />this would be amazing (and vegetarian) if you replaced the chicken with potatoes and used vegetable stock. you’d just need to cut the potatoes into chunks roughly the same size as the cauliflower, and then put the potatoes in at the same time as the cauliflower and carrots.</span><br /><br /><span style="font-family:arial;">this will be more colorful if you use the more yellow curry, i used the brown variety and it took on a decidedly beige tint (though it tasted luscious). </span></span> <p class="MsoNormal" style=""><span style=";font-family:Arial;font-size:10;" ><span style=";font-family:arial;font-size:85%;" ></span><o:p></o:p></span></p>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0tag:blogger.com,1999:blog-1958508503080940935.post-87576463691722147342009-06-10T10:00:00.004-04:002009-06-10T10:32:48.973-04:00greek calzones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3618/3613035081_fe53bdb6a2.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://farm4.static.flickr.com/3618/3613035081_fe53bdb6a2.jpg?v=0" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-family:arial;">when we were in pittsburgh for memorial day my friend nikki made pizzas for us for dinner one night. one version - my favorite - was a greek pizza, and it was awesome. i've decided to recreate those, but as calzones, and then share the recipe with you.<br /><br /><span style="font-weight: bold;">ingredients: </span><br />1 cup of marinated artichoke hearts, roughly chopped<br />1/2 cup of black olives, sliced<br />banana peppers sliced (to taste)<br />4 oz. tomato paste<br />1 teaspoon za'atar powder<br /><a href="http://thepracticalgourmet.blogspot.com/2008/06/sometimes-twice-as-much-is-better.html">practical gourmet pizza crust recipe</a> (i used unbleached white flour for these calzones, but wheat is fine too)<br />4 oz. feta cheese, crumbled<br />2 oz. mozzarella cheese (optional)<br /><br /><span style="font-weight: bold;">directions: </span><br />prepare the pizza crust per the instructions, but before putting it in the bowl to rise, evenly separate it into 4 balls. preheat oven to 425, and allow dough to rise for abvout 15 minutes on top of the oven (the heat will force it some).<br /><br />meanwhile, chop the artichoke hearts and slice the olives. mix the tomato paste and za'atar powder together in a small bowl, and then crumble the feta into another small bowl.<br /><br />once the dough is risen, flatten the four balls out into four discs and place them onto parchment paper. smear (such a good word to use in cooking!) half of the discs with the tomato mixture, and then top with 1/4 of the artichokes and olives and add banana peppers to taste. top with 1/4 of the feta and a little mozzarella (this just make it "cheesy" since the feta won't melt.) fold over the top half of the disc and pinch the top edge and bottom edge with your fingers. srpinkle with salt and repeat 3 more times.<br /><br />pop into the oven and bake for 15 minutes (rotate the pans halfway through if you are baking all four of them on two racks). enjoy!<br /><br /><span style="font-weight: bold;">notes: </span><br />this calzone is tangy and salty and delicious. i mixed some additional za'atar powder into some extra virgin olive oil and dipped my crust into it. vj dipped his into tomato sauce.<br /></span></span>Courtneyhttp://www.blogger.com/profile/00633972407344926658noreply@blogger.com0