Tomatoes Gratin

Lamb was on sale at the market last week.  I needed an easy, tasty side dish.  I decided on Tomatoes Gratin.  ‘Au gratin’ refers to a cooking method that creates a crispy crust on top of the dish.  When tomatoes are prepared this way their natural sweetness deepens.  Lamb tastes earthy and this offered a nice balance.

Tomatoes Gratin takes very little time and no skills, but is different and tasty enough to serve to guests.  I like to eat the leftovers with rice for lunch the next day.

Servings: 6-8

Time:  Prep: 5 minutes; Cook: 15 minutes
Hardware: Cutting board and large knife, measuring cups and spoons, a bowl, 9’x13 inch baking dish

Ingredients:

• 1 ½ pounds (6 medium) tomatoes 
• Salt and pepper
• 3 tablespoons basil pesto
• 1 tablespoon onion flakes
• ½ cup panko bread crumbs
• ½ cup shredded Parmesan cheese
• Cooking spray

1. Spray the dish with cooking spray. Pre-heat the oven to 400˚.
2. Slice the tomatoes into ¼ inch slices. Salt and pepper them generously.
3. Layer the tomatoes on the bottom of the dish, slightly overlapping them.
4. Drizzle the pesto over the tomatoes.  You can buy pesto or you can make your own.
5. Mix the onion flakes, bread crumbs, and cheese. Sprinkle the crumb mixture over the tomatoes. Bake for 15 minutes or until the top is golden brown.
6. Serve alone or over rice.

Sausage Potpie

Potpies have been around since the Roman Empire. They have remained popular because they are so delicious and easy to serve. Everything-meat, veggies, and bread-all in one little package. They are a great way to use up leftovers, as well.

These are not classic potpies, which are usually filled with stew. These are breakfast potpies packed with creamy sausage goodness. You can use your favorite sausage.  I used spicy Italian because it has the bold taste we prefer. You can add other veggies like mushrooms or cubed boiled potatoes.  Sometimes I include different shredded cheeses, in addition to the cream cheese.  Cheddar and Swiss are good choices.

These can be frozen and rewarmed.  However, these are NOT tasty cold.  The cheese become gelatinous.  When I make these I serve a side of fruit or scrambled eggs.

Sausage Potpie

Servings:  6 pot pies
Time:  Thaw: 30 minutes, Prep: 30 minutes, Cook: 35 minutes total
Hardware:  Measuring spoon, a cutting board and knives, a skillet, a wooden spoon, 6-6 ounce ramekins (or individual pie plates), a clean flat surface, a rolling pin, a fork, a baking sheet, a kitchen towel, serving plates

Ingredients

• Olive oil to cover bottom of the skillet
• 1 ½ pounds bulk sausage
• ½ large bell pepper (¾ cup)
• 1 small onion (¾ cup)
• 1 teaspoon red pepper flakes
• 12 ounces soften cream cheese
• Salt
• Flour
• 2 sheets thawed puff pastry
• Cooking spray

1. Preheat oven to 375°. Dice the veggies.
2. Cover the bottom of the skillet in olive oil and heat over medium. Add the sausage and veggies.  Cook and crumble until the sausage is no longer pink, about 6-8 minutes. Drain.
3. Add the sausage mixture, pepper flakes and the cream cheese to the skillet over medium low and stir until the cheese completely melts. Taste and adjust the salt. Remove from the heat and allow it to cool while you prepare the crust.
4. Spray the ramekins liberally with cooking spray. On a slightly floured surface roll the first pastry sheet out to a 12”x 9”. Cut it into six squares.  Place a square into a ramekin.  Gently push the dough down into the bottom.  Make sure that some dough hangs out the sides because you will need to seal the pies.  You can use kitchen scissors to cut off a piece and wet it with a little water to make a patch if needed.  Repeat for the rest of the ramekins.  Fill each pie with the sausage mixture.  The mixture can mound up a little.  There may be some filling left over.  It is great served over rice.
5. Roll out the second pastry and cut it into 6 pieces.  Lay a top crust on each pie.  Crimp the edges of each pie.  Make sure each one is sealed. Use a knife to cut three vents in each top.  If you have leftover dough, you can bake it and serve it with the pies.
6. Place the pies onto the baking sheet and bake for 20 minutes or until the tops are golden brown.
7. Remove the pies from the oven and allow them to cool for about five minutes. Holding the ramekin with a kitchen towel, carefully turn a pie upside down over a small plate.  It should gently slide out.  You may need to run a thin knife along the edge, but be careful not to pierce the pie.
8. Serve warm.

Creamy Sausage Goodness

Seafood in Brodo

This dish is so simple and so elegant that I often serve it to guests.  I have a friend who requests it every time he visits.  If you prep everything before your guests arrive you will spend very little time in the kitchen.  Serve it with a salad of bitter greens and a white wine. 

Servings: 4-6

Time:  Prep: 10 minutes, Cooking:  Less than 30 minutes
Hardware:  A cutting board and knife, a large skillet, kitchen tongs,  a large bowl, measuring cups & spoons, a large skillet

Ingredients

• 1 tablespoon olive oil
• 2 slices of thick pancetta or bacon
• 5 cloves of garlic
• 1 teaspoon red pepper flakes
• 28 ounces canned diced tomatoes –DO not drain
• 2 cups of a DRY white wine (Sauvignon Blanc is a good choice)
• 1 cup fish or chicken broth
• 1 dozen hard shell clams-cleaned & purged
• 1 dozen mussels- cleaned & purged
• ½ pound large shrimp (31/35 count)-cleaned but do not remove the tails
• 1 cup fresh basil
• 4-5 basil leaves for garnish
• Salt & pepper to taste

Piles of Shellfish

1. Dice the garlic and the pancetta. Wash the basil and remove the stems. Set aside.
2. Heat olive oil on medium. Add pancetta, garlic, and red pepper to the pan and heat until the garlic begins to sweat (about 2 minutes.)  Do not allow anything to brown.
3. Turn the heat up to medium high. Add the wine, tomatoes, and broth and allow to come to a boil.
4. Add the clams in a single layer and monitor them constantly. Using the tongs remove the clams as they open and place them into the bowl.
5. Make sure to stir and do not allow the tomatoes to stick. Add the mussels in a single layer and remove as they open. Discard any clams or mussels that do not open.
6. Add the shrimp to the soup and boil for 3 minutes. Tear the basil into small pieces and add to the broth. Boil for 2 more minutes.
7.  Return the other shellfish and any juice to the broth and remove from the heat. Adjust the seasoning with salt and pepper.
8. Stack the basil leaves that you set aside for garnish and roll them up. Cut them into very fine strips. (This is called chiffonade.)   Place everything into the serving bowl. Pile the basil garnish in the middle.
9. This can be served with crusty bread.  Or to make the dish heartier serve with pasta or rice.  Make sure to place a bowl on the table so your guests can have a place to discard shells.

Cheesy Broccoli Orzo

I often make Cheesy Broccoli Rice, but this is just as tasty and cooks in half the time. Cheesy Broccoli Orzo is an easy side dish at dinner or a hearty meatless lunch.

Prepare this while Braised Chicken with Tomatoes is in the oven.  Then open up a pre-washed bag of salad and you have a meal that everyone will love.

Cheesy Broccoli Orzo

Serves: 4-6

Time:  Prep: 5 minutes, Cook: 20 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a sauce pot, and a wooden spoon

Ingredients:

• 1 tablespoon of butter
• ½ a small onion (¼ cup)
• 1 cup orzo
• 2 cups liquid (I used 1 cup water and 1 cup chicken stock)
• 1 cup cooked broccoli florets
• 1 cup shredded cheddar cheese
• Salt & pepper

1. Cut the onion and broccoli into tiny pieces.
2. Heat the onion and butter on medium until the onions begin to sweat. Add the orzo and stir. Toast the orzo until it is golden brown.
3. Add the rest of the ingredients and stir. Allow the liquid to come to a boil.  Stir, lower the heat, and cover. Simmer the pasta for 15 minutes or until most of the liquid is absorbed.
4. Add a few grinds of fresh black pepper.  Taste and adjust the salt.  Serve warm.

Braised Chicken with Tomatoes

This is so easy to make that I cannot believe that I haven’t written it down for you before.  This is my go to meal when I have no idea what to make for dinner. You need NO SKILLS to make this delicious main dish. If you can chop vegetables and use a can opener, you can do this.
This is also versatile. You can change the herbs to create a completely different meal. I used rosemary because I had extra on hand.  However, you could use Herbs de Provence, Italian seasonings, chili powder and cumin, or even curry. If you use curry, substitute water for the wine. 
Only use the fresh tomatoes if you plan on serving them as a side dish. They are delicious served over rice. If you just need a braising liquid, the can will do.

Servings: 4

Time:   Prep: 5 minutes; Cook: 60
Hardware:  measuring cups, a cutting board and knives, a large heavy bottom skillet that can be used on the stove and in the oven (I prefer a cast iron skillet), a wooden spoon, tongs, a can opener, a plate, a thermometer

Ingredients:

• 1 tsp olive oil
• 3 cloves of garlic
• 1 small onion
• 4 chicken thighs
• 1-14 ounce can diced tomatoes –DO NOT drain
• 1 cup white wine (maybe less)
• 2 large sprigs of fresh rosemary (½ tablespoon dried)
• 1 tablespoon chopped fresh or dried parsley
• 2 or 3 large tomatoes (optional)
• Salt

1. Pre-heat the oven to 375˚.
2. Dice the onion and garlic. Slice the tomatoes. Set aside.
3. Salt both sides of the chicken very generously.
4. Heat the olive oil in the skillet on medium high. Add the chicken skin side down. Cook for 5 minutes or until the skin is crispy. Turn the chicken with the tongs and cook for 5 more minutes. Remove the chicken to the plate and pour off most of the fat.
5. Add the onion and garlic to the skillet. Cook until the onions are translucent, for 2-3 minutes. Lay the tomato slices down in the pan. Pour the can of tomatoes on top of the fresh tomatoes.
6. Sprinkle in the parsley and the rosemary if you are using dried. Toss in a pinch of salt.
7. Lay the chicken on top of the tomatoes, skin side up. Pour in enough wine for the liquid to come half way up the thighs.  Don’t cover up the crispy part of the skin as it will get soggy.
8. Tuck in the rosemary if you are using fresh.
9. Place in the oven for 45 minutes or until the thermometer reads 160 degrees when inserted into the meatiest thigh.
10. Allow the chicken to rest for 5 minutes before serving.  Remove the rosemary stems.  Taste the tomatoes and adjust the salt.

Raspberry Cheesecake Bars

I realized that I don’t make many desserts.  I don’t have a very sweet tooth.  Also, my husband and I are a little round so the last thing we need is sugary treats.  But my summer is over.  And to celebrate (mourn?) the beginning of the school year, I wanted a little something.

So cheesecake.  I also realized that this would be my 3^rd cheesecake so I changed the shape and made cheesecake bars.  That’s different? Right?  I used raspberry preserves because that is what I had.  You could use any preserves or even marmalade. I think this would especially  taste great with orange marmalade. I was also thinking of using peanut butter cookies in the crust, and calling this peanut butter and jelly cheesecake.  If you are an adventurous cook, try one of them and let us know.  But we’re getting away from ourselves.

This, the way I made it, turned out well.  Enjoy the end of summer and the beginning of school.

Raspberry Cheesecake Bars

Servings:  9 squares

Time:  Prep: 15 minutes, bake time 1 hour
Hardware:  Measuring cups and spoons, a food processor, a mixer, a large mixing bowl, a rubber spatula, a 8x8x2 inch glass pan, parchment paper, a knife or skewer

Crust

• 1½ cups cinnamon graham cracker crumbs (1 sleeve crackers)
• ⅓ cup sugar
• 6 tablespoons melted butter

Filling

• 2-8 oz. blocks cream cheese (softened)
• 1 cup sugar
• 2 room temperature eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)
• ⅓ cup seedless raspberry preserves
• Cooking spray

1. Preheat the oven to 350°. Melt the butter.  Set out the cream cheese and the eggs. Spray the bottom and sides of the pan.  Cut two pieces of parchment paper wide enough to fit into the bottom of the pan and long enough to stick out over the edges. Place one piece of paper in the bottom of the pan in one direction and the other piece in the opposite direction
2. Crush the graham cracker in the processor.  Add the sugar and then the butter.  Blend until the mixture is a fine crumb.  Press the crust mixture firmly into bottom of the pan. Bake 8 minutes.
3. Place the cream cheese and sugar into the mixing bowl. Mix on low speed until smooth. Add the eggs, vanilla, and zest. Continue to mix on low speed until smooth. Pour ¾ of the cream cheese mixture evenly over the hot crust. Add the raspberry jam to the remaining cream cheese and mix until smooth. Dollop the raspberry filling over the cream cheese layer randomly. Use a knife or skewer to gently swirl the two layers.
4. Bake 45-50 minutes or until center does not wiggle when shaken.
5. Cool completely.  Use the bottom piece of the parchment paper to carefully lift the whole thing out of the pan.  Cut it into 9 squares. Store covered in the refrigerator. Serve cold or at room temperature topped with fresh raspberries.





Carrot Zucchini Pancakes

Savory over Sweet

I don’t have much of a sweet tooth.  I am also not a huge fan of bread.  So pancakes are not one of my favorite foods.  The thought of a big piece of dough drowned in syrup does nothing for me at all.  However, pancakes need not be sweet.  They can be savory.  So I whipped these up for brunch.  They are really, really good.  Really.

I tried a few different herbs.  Tarragon, basil, and oregano (separately-not together) were very tasty.  I just happened to like dill the best, but you could substitute any of the others.  You could also add a little onion or garlic to the batter.  Experiment, but don’t add lemon zest, I had to throw those out.  Also, don’t over stir the batter once you’ve added the flour as that makes the pancakes tough.  You can make the batter the night before, just store in the fridge in an airtight container and stir before using.

Servings: 12-15 silver dollar pancakes

Time:  Prep: 10 minutes, Cooking:  6 minutes per batch (I finished in 30 minutes)
Hardware:  A veggie peeler, a food processor (or grater), measuring cups and spoons, a large mixing bowl, a wooden spoon, a non-stick skillet, a spatula, a plate

Ingredients

• 1½ lbs. zucchini (3 medium squash)
• ½ 1bs. carrots (2-3 large carrots)
• 2 eggs, beaten
• 1 teaspoon salt
• 1 to 1½ tablespoons chopped fresh dill (depending on your taste)
• 1 tablespoon chopped fresh parsley
• 1 cup flour
• 1 teaspoon baking powder
• Sour cream and chopped green onions
• Cooking spray

1. Peel the zucchini.  Use the grater attachment on the processor to grate the carrots and the zucchini.  Then use the processor to chop the veggies into little crumbs. Alternatively, you can grate and roughly dice the veggies.
2. Mix the veggies, herbs, eggs, and salt.
3. Gently stir in the flour and baking powder.
4. Spray the skillet with cooking spray and heat over medium. 
5. Use about ¼ cup of batter for each pancake.  I use a measuring cup or an ice-cream scoop to make sure my pancakes are uniform.  Cook for 2-3 minutes per side.  You might want to adjust the heat because you want the center to cook before the outside gets too brown. Keep the pancakes warm by placing them onto a plate in the oven on the lowest setting while you finish.
6. Top with sour cream (or Greek yogurt) and chopped green onions.

Carrot Zucchini Pancakes