Recipes and memories from my trip to Hilton Head Island, SC.
How do you know when it's summer? I grew up in the 60's near the Pacific Ocean in sunny SoCal. I loved the pungent aroma of orange blossoms, and the smell of the pepper trees after it rained. It was especially fragrant in mid June when the parched hillsides were beginning to peak with brown grasses. That's when my sisters and I, as little girls, were most restless.  Sunset somewhere on a Pacific beach. When my parents could no longer tolerate the desert heat, they would put us in the back seat, load the station wagon with food and towels, and head out on the I-10 freeway towards the continent’s edge. California beaches, here we come! It was a beautiful sight. Purple and blue hues stretched out to the horizon as the cool water spun seaweed into knotted piles. We made sand castles, followed crabs, and chased the tide and foam all day long... until the sun dipped too low to cast a shadow. And then we went home. I remember how much sand we took home with us as well. I could always feel it in the lining of my bathing suit no matter how much I moved to get comfortable. I remember seeing it spill out onto the bathroom floor from our suits as our mother prepared us for our evening bath. And, I loved to save some of the granules, and place it in a bag next to my bed. That’s when I knew it was truly summer. These days, now that I live close to the eastern shores -- with Hilton Head Island being one of my favorite destinations -- my cue that summer has arrived is now heralded by the drone of the cicadas and the shriek of the tree frogs after sunset.
All of this points to the fact that SUMMER is the best times to cook amazing food. The access to local produce, and the long, sunny days just inspire me to create fresh and easy meals. I love food seasoned generously, food with color and textures that excite, and food I can serve outside while I take in the vibrant colors of the hibiscus flowers, the honeysuckle and gardenias. One could get lost in the epic scale of a magnolia flower. But since they fade in a day or two, I will take my chances and dive right in. I don't ride in the back of a station wagon any more. And I miss giggling with my sisters. And while I'm not fond of sand in my git-a-long, I will still gather some of the white stuff and sift it through my fingers, always saving some for another day. RECIPE: Baked Halibut with Bing Cherry Shallot Sauce, |
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4, 4 oz portions of fresh Halibut
3 T light olive oil
3-4 t sea salt
1 t cracked black pepper
Sprigs of fresh thyme
1 T honey
Zest of 1 lemon
2 t fresh lemon juice
½ small shallot, sliced thinly
1 ½ C Bing cherries, pitted and sliced into chunks
¼ C honey balsamic (recommend Olive Crate’s brand)
2 large zucchini sliced into ¾ inch slices
3 T light olive oil
3-4 t sea salt
1 t cracked black pepper
Sprigs of fresh thyme
1 T honey
Zest of 1 lemon
2 t fresh lemon juice
½ small shallot, sliced thinly
1 ½ C Bing cherries, pitted and sliced into chunks
¼ C honey balsamic (recommend Olive Crate’s brand)
2 large zucchini sliced into ¾ inch slices
In a small saucepan add the cherries, shallots, lemon zest, lemon juice, honey balsamic, honey, 1 t sea salt and a quick dash of black pepper. Bring to boil and let simmer for about 10 minutes, stirring often so it doesn’t burn. Take off heat and let cool. It will thicken slightly.
Arrange fish in roasting dish, rub with about 2 t olive oil, and sprinkle with remaining sea salt and pepper. Lay a small slice of lemon on each filet, and the sprigs of thyme. Roast in a 450 degree oven for about8-10 minutes.
Place zucchini on a large baking sheet. Toss with a bit of the oil and sea salt, being generous with salt. Roast in a 400 degree oven for about 10-15 minutes.
Serve sauce over fish, and with roasted zucchini.
Arrange fish in roasting dish, rub with about 2 t olive oil, and sprinkle with remaining sea salt and pepper. Lay a small slice of lemon on each filet, and the sprigs of thyme. Roast in a 450 degree oven for about8-10 minutes.
Place zucchini on a large baking sheet. Toss with a bit of the oil and sea salt, being generous with salt. Roast in a 400 degree oven for about 10-15 minutes.
Serve sauce over fish, and with roasted zucchini.
RECIPE: Oregano Crusted Baked Chicken over Pasta
with Roasted Peppers and Artichoke Hearts
with a Champagne Vinaigrette
Serves 4 / Click here for printable version.
Crowning your go-to pasta with roasted chicken is healthy and tasty. No frying or sauteing, just put the breasts in a baking dish, dust with breadcrumbs and good quality oregano and get the party started in NO TIME. Something this fast should be a part of your permanent summer repertoire!
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1 lb. boneless, skinless chicken breasts, cut into 4, 4 oz portions
3-4 C cooked pasta (or more if you desire)
1 C bottled marinated artichoke hearts
1 large yellow pepper
10 San Marzano tomatoes halves
¼ white sweet onion sliced
½ C plain breadcrumbs
1 t dried oregano
¼ C champagne vinegar
Squirt of yellow mustard
3 T light oil
¼ C fresh grated parmesan cheese
4 sprigs of fresh thyme
Salt and pepper to taste
1 T unsalted butter
3-4 C cooked pasta (or more if you desire)
1 C bottled marinated artichoke hearts
1 large yellow pepper
10 San Marzano tomatoes halves
¼ white sweet onion sliced
½ C plain breadcrumbs
1 t dried oregano
¼ C champagne vinegar
Squirt of yellow mustard
3 T light oil
¼ C fresh grated parmesan cheese
4 sprigs of fresh thyme
Salt and pepper to taste
1 T unsalted butter
Bring a large pot of water to boil with a dash of salt and cook the pasta to al dente, about 11 minutes.
On a large baking sheet toss the cut tomatoes, onion and pepper with a little oil and some salt. Spread out on pan and nestle thyme leaves around and on the vegetables. Roast on 425 for about 15 minutes. Remove and set aside.
In a small bowl combine the champagne vinegar, 2 T of the oil, a bit of salt and pepper and a squirt of yellow mustard. Whisk to incorporate and set aside.
In a small square glass baking dish, coat the bottom with about 1 T of light oil and spread around. Arrange chicken in dish and sprinkle evenly with the bread crumbs, the dried oregano and then generously salt and pepper the breasts. Roast at 375 for about 35 minutes or until internal temperature is 170 degrees F.
To plate, toss the al dente pasta with the vegetables, discarding the thyme. Then add the bottle of artichoke hearts with liquid, and the parmesan cheese. Toss well. Place a helping in a pasta bowl, nest a cooked portion of chicken on top, drizzle with the vinaigrette. Serve.
On a large baking sheet toss the cut tomatoes, onion and pepper with a little oil and some salt. Spread out on pan and nestle thyme leaves around and on the vegetables. Roast on 425 for about 15 minutes. Remove and set aside.
In a small bowl combine the champagne vinegar, 2 T of the oil, a bit of salt and pepper and a squirt of yellow mustard. Whisk to incorporate and set aside.
In a small square glass baking dish, coat the bottom with about 1 T of light oil and spread around. Arrange chicken in dish and sprinkle evenly with the bread crumbs, the dried oregano and then generously salt and pepper the breasts. Roast at 375 for about 35 minutes or until internal temperature is 170 degrees F.
To plate, toss the al dente pasta with the vegetables, discarding the thyme. Then add the bottle of artichoke hearts with liquid, and the parmesan cheese. Toss well. Place a helping in a pasta bowl, nest a cooked portion of chicken on top, drizzle with the vinaigrette. Serve.
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Photography by Katera Siegel, Melissa Latin and Camine Pappas
 |  Photo by Katera Siegel Photography |
I arrived before the crowd to a quiet and clean kitchen. During these few private moments without the noise of pans, tools and tripods, I unloaded my ingredients and put on my new apron. Like a professional athlete whose rituals are vital to winning I believe in mis en place. I believe in respecting my food. I believe in making everything the best it can be.
"They're going to publish MY RECIPE!" I nervously whispered to myself, setting out the maraschino cherry scones I had baked the night before as a treat for my collaborators. This was a milestone that I wanted to remember. This is why food is the ultimate connector. This is what the power to nourish is all about.
"They're going to publish MY RECIPE!" I nervously whispered to myself, setting out the maraschino cherry scones I had baked the night before as a treat for my collaborators. This was a milestone that I wanted to remember. This is why food is the ultimate connector. This is what the power to nourish is all about.
Photo by Camine Pappas
Photo by Camine Pappas
Photo Courtesy Melissa Latin/Charlotte Fashion Plate
The kitchen we would shoot in belonged to a good friend who had recently remodeled, and was generous enough to allow us to take over her space. it was still February so the light was low and natural, casting a glow of anticipating across the peppered granite countertop and reflecting softly off the haint blue walls. Chosen for its size, its layout, and the off-white antiqued cabinets that would surely help showcase the fresh and bright ingredients, the stage was set perfectly for a day with friends and good food.
Soon Melissa Latin, the Food Editor and Katera Siegel, Photographer, would arrive and we would begin to cook and assemble April's "Culinary Creations" feature for the Lake Norman Lifestyle Magazine. Moments after Melissa, Katera and I said hello, our other collaborators arrived: Jim Seidel, owner of The Carolina Fish and Food Market in Ballantyne and Ellen Stevens, owner of She’s Pesto.
Soon Melissa Latin, the Food Editor and Katera Siegel, Photographer, would arrive and we would begin to cook and assemble April's "Culinary Creations" feature for the Lake Norman Lifestyle Magazine. Moments after Melissa, Katera and I said hello, our other collaborators arrived: Jim Seidel, owner of The Carolina Fish and Food Market in Ballantyne and Ellen Stevens, owner of She’s Pesto.
Photo above and below by Katera Siegel Photography
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As the business of cooking was underway, the conversation hummed, the tasting spoons began to pile up in the sink, and we realized that by the time this was published it would be warm and the perfect time for fresh vegetable pasta. No more winter!
I can't tell you how glad I am it is springtime. I am one of those people who complain all winter, longing with absolute lucidity for the hot, steamy, long days of summer. This season of reawakening, of gardening bounty, and of colorful landscapes was surely my inspiration for this dish. When Melissa and I met to brainstorm, it didn't take us more than 3 minutes to know that the recipe would have bright flavors, and be punctuated with fresh local pesto and the most gorgeous scottish salmon I have ever seen.
"Let's include fresh herbs, lemon, and delicate pasta!" I urged, knowing that I was preaching to the choir. In my mind I was already assembling the ingredients; she writing the article in her head. It would be a cooperative effort at greatness on a plate.
I can't tell you how glad I am it is springtime. I am one of those people who complain all winter, longing with absolute lucidity for the hot, steamy, long days of summer. This season of reawakening, of gardening bounty, and of colorful landscapes was surely my inspiration for this dish. When Melissa and I met to brainstorm, it didn't take us more than 3 minutes to know that the recipe would have bright flavors, and be punctuated with fresh local pesto and the most gorgeous scottish salmon I have ever seen.
"Let's include fresh herbs, lemon, and delicate pasta!" I urged, knowing that I was preaching to the choir. In my mind I was already assembling the ingredients; she writing the article in her head. It would be a cooperative effort at greatness on a plate.
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You see the care we all took in photographing our day -- the love in which we created the dish and the pride we embodied when plating the meal -- soon gave way to hunger. However we acted like homeless people when it came time to dig into our creation. It was like family-meal, everything center stage and forks shamelessly grabbing a bite of salmon crowned with heaping mounds of pesto, then skewering stacks of heirloom carrots, fennel and asparagus, then dipping each in the bottom of the bowl to sop up all of the vinaigrette and pesto. And, oh, the moans of pleasure!
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As quickly as the day started it was over. I was scrubbing the floors, wiping the stove, and covering the last remaining scones realizing that all that remained was for the RECIPE to be published. Just for YOU! ENJOY!
Photography by Camine Pappas
Recipe:
ROASTED HEIRLOOM CARROTS, ASPARAGUS, ONION AND FENNEL OVER TAGLIARELLE PASTA WITH A LEMON, MINT AND PARSLEY VINAIGRETTE
VEGETABLES:
Place 2 ½ C red and purpose carrots, and 2 C yellow carrots washed and cut into 1” cubes in a large bowl.
1 C cubed fennel bulb (about 1 bulb)
4 large garlic cloves cut into thirds
In another bowl add ¾ C large knob onions cut into large chunks and 2 C angled and thick cut asparagus spears. (You will add these to the roasting pan later in the cooking process.)
Toss each bowl of ingredients with 1 -2 T of extra virgin light olive oil and about 1 t kosher salt.
EXTRAS:
1, 8.82 ounce box of Cipriani Brand Tagliarelle pasta
Extra curls of lemon zest and chopped parsley to garnish. For plating, you can also garnish with any herb such as lavender or fennel fronds and a lovely slice of lemon.
VINAIGRETTE:
Chop finely 1/3 C Italian parsley and ¼ C fresh mint leaves and 1 t fresh thyme leaves and set aside.
In an another small bowl combine ¼ C light olive oil, ½ C white wine vinegar and 1/8 C fresh squeezed lemon juice along with the zest of one large lemon, 1 ½ t yellow mustard, 1 teaspoon kosher salt and ½ t cracked black pepper. Blend with whisk and then add the herbs in. Whisk well to incorporate fully. Add a pinch of sugar if too acidic. Inversely, add a bit more lemon juice if brightness is needed (Do this less than 30 minutes before serving so the vinegar doesn’t discolor the herbs.)
Place 2 ½ C red and purpose carrots, and 2 C yellow carrots washed and cut into 1” cubes in a large bowl.
1 C cubed fennel bulb (about 1 bulb)
4 large garlic cloves cut into thirds
In another bowl add ¾ C large knob onions cut into large chunks and 2 C angled and thick cut asparagus spears. (You will add these to the roasting pan later in the cooking process.)
Toss each bowl of ingredients with 1 -2 T of extra virgin light olive oil and about 1 t kosher salt.
EXTRAS:
1, 8.82 ounce box of Cipriani Brand Tagliarelle pasta
Extra curls of lemon zest and chopped parsley to garnish. For plating, you can also garnish with any herb such as lavender or fennel fronds and a lovely slice of lemon.
VINAIGRETTE:
Chop finely 1/3 C Italian parsley and ¼ C fresh mint leaves and 1 t fresh thyme leaves and set aside.
In an another small bowl combine ¼ C light olive oil, ½ C white wine vinegar and 1/8 C fresh squeezed lemon juice along with the zest of one large lemon, 1 ½ t yellow mustard, 1 teaspoon kosher salt and ½ t cracked black pepper. Blend with whisk and then add the herbs in. Whisk well to incorporate fully. Add a pinch of sugar if too acidic. Inversely, add a bit more lemon juice if brightness is needed (Do this less than 30 minutes before serving so the vinegar doesn’t discolor the herbs.)
DIRECTIONS:
Preheat oven to 400 degrees F. Empty the bowl with the carrots, fennel bulb, and garlic on a large sheet pan, spread out evenly on pan. Place in hot oven and roast for about 15 minutes. After 15 minutes take out and add the bowl with the onions and asparagus, and toss to spread evenly on sheet pan. Put back in the oven and cook for only 10 minutes. At the end of the cooking time, remove and place sheet pan on top of stove to let sit for 10 minutes. Then using a spatula, remove from sheet and pan and place all the cooked veggies in a large bowl and set aside.
Bring a large pot of water, nearly a gallon, to boil. Add the Tagliarelle and stir to loosen. Cook for NO MORE than 3 ½ minutes. Drain and place in a large bowl. DO NOT RINSE. Immediately add about 1/3 of the vinaigrette to the pasta and toss. Now add all but about 1/3 C of the vinaigrette to the bowl with the vegetables and toss them, reserving some for garnish.
TO SERVE:
On a plate or wide pasta bowl add the pasta and arrange in a beautiful twisted stack. Now ladle some of the roasted vegetables along the edges creating a beautiful trail of color. Add additional spoonfuls of the vinaigrette that’s settled to the bottom of the bowl, gently on the top. Garnish with lemon zest and a little chopped parsley.
Serve warm or cold! Can top with a protein. I recommend a seared piece of salmon.
Preheat oven to 400 degrees F. Empty the bowl with the carrots, fennel bulb, and garlic on a large sheet pan, spread out evenly on pan. Place in hot oven and roast for about 15 minutes. After 15 minutes take out and add the bowl with the onions and asparagus, and toss to spread evenly on sheet pan. Put back in the oven and cook for only 10 minutes. At the end of the cooking time, remove and place sheet pan on top of stove to let sit for 10 minutes. Then using a spatula, remove from sheet and pan and place all the cooked veggies in a large bowl and set aside.
Bring a large pot of water, nearly a gallon, to boil. Add the Tagliarelle and stir to loosen. Cook for NO MORE than 3 ½ minutes. Drain and place in a large bowl. DO NOT RINSE. Immediately add about 1/3 of the vinaigrette to the pasta and toss. Now add all but about 1/3 C of the vinaigrette to the bowl with the vegetables and toss them, reserving some for garnish.
TO SERVE:
On a plate or wide pasta bowl add the pasta and arrange in a beautiful twisted stack. Now ladle some of the roasted vegetables along the edges creating a beautiful trail of color. Add additional spoonfuls of the vinaigrette that’s settled to the bottom of the bowl, gently on the top. Garnish with lemon zest and a little chopped parsley.
Serve warm or cold! Can top with a protein. I recommend a seared piece of salmon.
2 6 ounce pieces of fresh Scottish salmon
Salt/pepper
Olive oil
3-4 cubes of She’s Pesto cubes (Set out in bowl to thaw)
Heat an olive oil rubbed cast-iron skillet over medium-high heat. Prepare the salmon by rubbing each side with a touch of olive oil and salt/pepper. When pan is to temperature, place salmon skin-side down and allow to sear. Once skin has browned and becomes crispy, about 4 to 5 minutes, flip and brown the other side another 4 to 5 minutes. Depending on the thickness of the fish, you may want to place a lid on the pan for a few minutes to finish. Cook to medium, being sure not to overcook. Stir the pesto and place on top of finished salmon.
Salt/pepper
Olive oil
3-4 cubes of She’s Pesto cubes (Set out in bowl to thaw)
Heat an olive oil rubbed cast-iron skillet over medium-high heat. Prepare the salmon by rubbing each side with a touch of olive oil and salt/pepper. When pan is to temperature, place salmon skin-side down and allow to sear. Once skin has browned and becomes crispy, about 4 to 5 minutes, flip and brown the other side another 4 to 5 minutes. Depending on the thickness of the fish, you may want to place a lid on the pan for a few minutes to finish. Cook to medium, being sure not to overcook. Stir the pesto and place on top of finished salmon.
Brightly colored carrots become unbelievably sweet and luxurious when roasted, especially with the addition of a piquant Lemon, Mint and Parsley Vinaigrette. The bed of thin, almost transparent Tagliarelle pasta completes the mouth feel, and allows the jewel toned vegetables to take center stage on any table. Served warm or cold, or with a protein such as salmon, this dish is the perfect way to welcome spring!
| Few places have the kind of natural beauty of the Pacific Northwest, my home for almost 8 years in the 90's and my destination for the next week. I am visiting old friends at their beach house in Stanwood, WA, taking in the view of the ever changing Sound, sipping coffee while watching purple sunrises, and being appropriately soothed by the casual passing of a bevy of swans. It has been nearly a decade since gathering. And even though Facebook keeps us in touch, We are indeed way overdue for an evening of laughter, cooking and good wine. |  |
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Anna and I share the same affinity for an off-the-cuff style of recipe development which is sure to result in P.A.S., "pretty awesome stuff!" as we call it, the intentional result of our foraging throughout the kitchen. We look for leftovers that have no future as an a la carte snack, pantry items that need to see some action, and make a charcuterie plate that sings before beginning to create. As we popped the first cork, Anna exclaimed, "Let's get cracking on vegetable leftovers and some healthy turkey sausage!"
Okay, I'm game.
Okay, I'm game.
As the chopping and mincing begin, we saw a dish take shape that had all the earmarks of being a success. It smelled amazing and each of these orphan foods were finding a home nestled within a velvety, and spicy cheddar cheese sauce. We rock!!! Until. . .
So we really did mean to make this with turkey sausage. Honestly, we did. Even after the beautiful aroma of sage and spice filled the kitchen, and the silky fat began to caramelize and pool in the pan, we continued our charade, boasting about our healthy choice for dinner. It wasn’t until later that we, two blissfully demented cooks, saw the turkey in the fridge, and had to admit we had opened regular sausage instead.
GO figure. Guess we were just drawn to the good stuff! The fact of the matter is you can use any meat, turkey or pork. Even hamburger meat. Also, feel free to use any leftover roasted vegetable on hand. But if you want to duplicate our level of mistaken yumminess, follow this as closely as you can!
So we really did mean to make this with turkey sausage. Honestly, we did. Even after the beautiful aroma of sage and spice filled the kitchen, and the silky fat began to caramelize and pool in the pan, we continued our charade, boasting about our healthy choice for dinner. It wasn’t until later that we, two blissfully demented cooks, saw the turkey in the fridge, and had to admit we had opened regular sausage instead.
GO figure. Guess we were just drawn to the good stuff! The fact of the matter is you can use any meat, turkey or pork. Even hamburger meat. Also, feel free to use any leftover roasted vegetable on hand. But if you want to duplicate our level of mistaken yumminess, follow this as closely as you can!
RECIPE: Leftover Roast Vegetable and Sausage Bake
with a Creamy and Spicy Cheese Sauce
Serves 8 - 10 / Click here for a printable version
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1 16 oz package plain Jimmy Dean Sausage
1 medium yellow onion diced
1 bulb Celeriac
1 – 2 large cloves of garlic minced
½ large green pepper diced
1 medium bulb fennel thinly sliced
3 C cooked sliced butternut squash
About 2 C roasted Brussel sprouts
1 pint of fresh spinach leaves
½ C craisins
Salt and pepper
4 T butter
1 T oil
1 medium yellow onion diced
1 bulb Celeriac
1 – 2 large cloves of garlic minced
½ large green pepper diced
1 medium bulb fennel thinly sliced
3 C cooked sliced butternut squash
About 2 C roasted Brussel sprouts
1 pint of fresh spinach leaves
½ C craisins
Salt and pepper
4 T butter
1 T oil
Cook the sausage with the onion and green pepper. Cook the fennel a little good oil until caramelized. To make the cheese sauce, start with the flour and butter and make a roux. Add the cream and stir to thicken, then the stock, and stir to make smooth, then add the cheese and stir until it melts and is steaming. Add the spices and salt and pepper to taste. Do not boil, but keep it hot enough as you heat it to allow the sauce to tighten. You’re not looking for a thick cheese sauce but a velvety, smooth sauce.
To assemble, butter a large 9 by 13 inch heavy casserole dish. Put the uncooked celeriac on the bottom, cover with the cooked sausage mixture, then layer with the cooked squash, then the fennel, then the Brussel sprouts, then put the spinach all over the top, sprinkle with craisins and then pour the finished sauce all over the casserole. Dot with the 4 T butter and another flourish of sea salt, then cook in a 375 degree F oven for about 25 – 30 minutes, or until bubbling and browned a little on the edges.
To assemble, butter a large 9 by 13 inch heavy casserole dish. Put the uncooked celeriac on the bottom, cover with the cooked sausage mixture, then layer with the cooked squash, then the fennel, then the Brussel sprouts, then put the spinach all over the top, sprinkle with craisins and then pour the finished sauce all over the casserole. Dot with the 4 T butter and another flourish of sea salt, then cook in a 375 degree F oven for about 25 – 30 minutes, or until bubbling and browned a little on the edges.
CHEESE SAUCE:
2 C sharp cheddar cheese grated
1/3 C heavy cream
1 ½ C chicken stock
2 T butter
2 T flour
¼ t of dried oregano
¼ t dried thyme
½ good quality or artisan garam masala
Salt and pepper
2 C sharp cheddar cheese grated
1/3 C heavy cream
1 ½ C chicken stock
2 T butter
2 T flour
¼ t of dried oregano
¼ t dried thyme
½ good quality or artisan garam masala
Salt and pepper
I should begin with this alert: I am toting a serious soap box in this blog post, so beware the roaring culineer!!!
That said, I was in Sam's Club yesterday. And I just don't know what to say. I used to be turned off by 5 pound jars of mayonnaise even when everyone around me was singing the praises of LARGE equals GOOD. Now I'm just turned off altogether. Is this bashing? No. Is this an honest opinion by someone who, over the course of refining my cooking techniques over the last few years has reached a point where I am almost sickened by what we pass off as food?
YES.
Why? Because someone is fooling you into thinking your lives are complete WITHOUT it. By relegating nourishment to the basement of your priority list, you're depriving yourself of something so wonderful.
That said, I was in Sam's Club yesterday. And I just don't know what to say. I used to be turned off by 5 pound jars of mayonnaise even when everyone around me was singing the praises of LARGE equals GOOD. Now I'm just turned off altogether. Is this bashing? No. Is this an honest opinion by someone who, over the course of refining my cooking techniques over the last few years has reached a point where I am almost sickened by what we pass off as food?
YES.
Why? Because someone is fooling you into thinking your lives are complete WITHOUT it. By relegating nourishment to the basement of your priority list, you're depriving yourself of something so wonderful.
Just a gorgeous picture of me making a Mediterranean Meatloaf. Pretty, huh?
You have five senses. So do I. Some folks have perhaps lost the use of theirs, which is not the case for most of us. We just choose not to use them. It's like we are all morphing into creatures who can only taste salty and sweet. I'm just wondering why TASTE and QUALITY got trampled along with bell bottoms and rotary phones back in the 70's? We have all seen the charts. We spend less of our earned living on food today than 50 years ago. And in America, where food is plentiful, we still go for big, puffed up, sugary fillers instead of choosing to explore the most rewarding adventure of all: REAL FOOD.
I get it. We turned the tide on civilization when food became easy to grow, distribute and buy. We saved countless people from starvation and helped entire countries create economies that allowed them access to better education, healthcare and the opportunity for peaceful lives. But somewhere along the way we started caring more about the quality of gas for our cars as opposed to the quality of food that goes into our bodies. We started feeling like if we could get dinner for $1, why on earth should we pay $20? And while there is certainly an argument to be made that expensive is not always good, why not use a different benchmark, if you can, to calculate what your own body is worth?
Hmmm. Let me just show you with pictures. Which of course come with recipes. Because that's what I do. And to get them you have to read a little editorial. But I will make sure I give you some tips along with the raving and ranting. Deal? And you? You will promise to try something new and give those two senses, SMELL and TASTE a little more excitement and reward than usual?
Excellent. I feel MUUUUCH better now.
So enjoy these four main dish recipes from someone who wishes I was COOKING THEM FOR YOU!
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The quintessential chicken dinner. Except that everything is prepared by your hands. And although it is tempting to buy that $4.99 rotisserie chicken, how about just this once you spend $10 on one without hormones and see what real chicken is supposed to taste like? YOU'LL be hooked. I promise.
RECIPE: Easy Roasted Chicken with Herbs
1 6 lb chicken, preferably organic or cage free.
1/2 white onion
1 lemon, quartered
4 T olive oil
salt and pepper
sprigs of thyme and rosemary
1 head of garlic, top trimmed and extra layers discarded
4 C good chicken stock. Use your own if you have it! SO MUCH BETTER!
You can use 1 C of white wine and 3 C water as well.
1/2 white onion
1 lemon, quartered
4 T olive oil
salt and pepper
sprigs of thyme and rosemary
1 head of garlic, top trimmed and extra layers discarded
4 C good chicken stock. Use your own if you have it! SO MUCH BETTER!
You can use 1 C of white wine and 3 C water as well.
Although this is debated, I choose to rinse my chicken thoroughly removing any gizzards that may be included. Please, be careful about where your water splatters, and blot the chicken dry with paper towels. Thoroughly clean and dry your surface after cleaning.
Rub external skin with the olive oil and salt and pepper. One word, here: GENEROUSLY. Including a little salt and pepper inside, too. Then cut the onion into small chunks and stuff into the cavity of the bird along with the onion, garlic, lemon and herbs.
Put in a large dutch oven, with a tight fitting lid. Roast at 300 degrees F for 4 hours. When done simply watch the meat fall off the bone!
Rub external skin with the olive oil and salt and pepper. One word, here: GENEROUSLY. Including a little salt and pepper inside, too. Then cut the onion into small chunks and stuff into the cavity of the bird along with the onion, garlic, lemon and herbs.
Put in a large dutch oven, with a tight fitting lid. Roast at 300 degrees F for 4 hours. When done simply watch the meat fall off the bone!
I mean, what doesn't go with chicken? I know, trick questions. Here's what I served with it:
1. Cook 1 C of white jasmine rice according to package directions using chicken stock. Add 1/4 T tumeric, 1/4 t coriander, 1/8 C sliced white onion. Salt and pepper to taste.
2. Cut up 4 C broccoli, 1/2 red pepper, 1/3 C craisins, and 1/4 C yellow onion. Toss with olive oil, salt and pepper, a pinch of allspice, a pinch of curry powder, zest from one orange. Roast until perfectly irresistible.
1. Cook 1 C of white jasmine rice according to package directions using chicken stock. Add 1/4 T tumeric, 1/4 t coriander, 1/8 C sliced white onion. Salt and pepper to taste.
2. Cut up 4 C broccoli, 1/2 red pepper, 1/3 C craisins, and 1/4 C yellow onion. Toss with olive oil, salt and pepper, a pinch of allspice, a pinch of curry powder, zest from one orange. Roast until perfectly irresistible.
You know why I posted this....because Chinese Chicken Salad with your own roasted chicken is simply the ASIAN Bomb!!!! By the way, those aren't tongs. I eat it in giant bites! Hahah!!!
RECIPE: Classic Chinese Chicken Salad
Served 4-6 / Click here for printable version.
1 small head of green cabbage, sliced thinly
1 large red pepper, chopped into small chunks
1/3 C slivered almonds
2 green onions, chopped
¾ C fresh cilantro chopped
1 ½ C chicken, chopped (I used left over roasted chicken. It’s the only way to go!)
DRESSING:
¼ C rice wine vinegar
1/8 C soy sauce
Just slightly less than ¼ C mild oil, like canola
½ t sesame oil
Salt and pepper
1 T sugar
1 large red pepper, chopped into small chunks
1/3 C slivered almonds
2 green onions, chopped
¾ C fresh cilantro chopped
1 ½ C chicken, chopped (I used left over roasted chicken. It’s the only way to go!)
DRESSING:
¼ C rice wine vinegar
1/8 C soy sauce
Just slightly less than ¼ C mild oil, like canola
½ t sesame oil
Salt and pepper
1 T sugar
Okay, read closely. I know there are a LOT of directions here:
Mix dressing and set aside, combine all other ingredients, toss with dressing, serve.
YUM!
Mix dressing and set aside, combine all other ingredients, toss with dressing, serve.
YUM!
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I cheated. It's called "bacon glaze." And it is to die for. It tastes like candied bacon. Really! And since I wanted to try it on, of all things, salmon, I used it even though it came from a jar. It was organic, y'all! Plus, those brussel sprouts? They're roasted with apples. And that is amazing, too. And that pickled red onion on top? Well, you're gonna want to eat that first.
RECIPE: Bacon Glazed Salmon with Roasted Brussel Sprouts and Mashed New Potatoes.
Salmon filets for each person, assuming this is a dinner for 4.
6 medium new potatoes, cut into 1 inch chunks.
1 head of garlic
4 T olive oil
1/4 C heavy cream
3 T butter
salt and pepper
4 C Brussel Sprouts, bottoms trimmed off and cut in half
1 large Fuji apple, cut into 1/2 inch chunks
1/4 C red onion, sliced thinly
2 T honey
Flat leaf parsley to garnish
6 medium new potatoes, cut into 1 inch chunks.
1 head of garlic
4 T olive oil
1/4 C heavy cream
3 T butter
salt and pepper
4 C Brussel Sprouts, bottoms trimmed off and cut in half
1 large Fuji apple, cut into 1/2 inch chunks
1/4 C red onion, sliced thinly
2 T honey
Flat leaf parsley to garnish
Rub each salmon filet with a little olive oil, and the sprinkle the tops generously with bacon glaze. You can also candy real bacon, cut into small chunks and use with a good lemon pepper. Roast in a shallow baking pan on 400 degrees F for about 10 minutes.
Cut top off of garlic head revealing the open cloves, then pour a slight amount of oil into the center, fold in foil, and roast in a 375 degree F oven for about 40 minutes. Let cool, squeeze out the roasted cloves, mash. Cook the potatoes until soft. Drain the water. Add the mashed garlic, 3 T butter, the heavy cream and salt and pepper to taste. Rough mash with a big fork until it's the right lumpiness and all the ingredients are incorporated.
Toss the apples, sprouts, onion, seasonings, honey and about 2 T olive oil. Spread out on sheet pan and roast for about 40 minutes on 375 degrees F until sprouts are tender!
This comfort food dinner thing was taking on a life of it's own! Seriously fun stuff and sooooo easy. Here's the stuffed peppers that got RAVE reviews!
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RECIPE: Italian Stuffed Peppers with Tomatoes and Rice.
Serves 6 / Click here for printable version
6 yellow or orange peppers
1 lb ground mild Italian sausage
1 lb 92% lean ground beef
Handful of fresh oregano
3 T of fresh oregano
1 T of fresh rosemary, chopped
1 egg
¼ C heavy cream
¼ C plain bread crumbs
1/3 C sweet white onion, chopped
½ C grated parmesan cheese
Zest from one lemon
Kosher Salt and pepper
½ lb mozzarella cheese grated
3 T olive oil
1 t paprika
1 T butter for greasing baking dish
SAUCE:
2 15 ounce (or that appx size) cans of basil and oregano flavored diced tomatoes
1/3 C tomato sauce
1 T fresh oregano
1 lb ground mild Italian sausage
1 lb 92% lean ground beef
Handful of fresh oregano
3 T of fresh oregano
1 T of fresh rosemary, chopped
1 egg
¼ C heavy cream
¼ C plain bread crumbs
1/3 C sweet white onion, chopped
½ C grated parmesan cheese
Zest from one lemon
Kosher Salt and pepper
½ lb mozzarella cheese grated
3 T olive oil
1 t paprika
1 T butter for greasing baking dish
SAUCE:
2 15 ounce (or that appx size) cans of basil and oregano flavored diced tomatoes
1/3 C tomato sauce
1 T fresh oregano
Cut the tops off the peppers and dig out the white pith in each one. Make a cut on the bottom to flatten the pepper being careful not to cut so deep you cut through and open the pepper so it has no bottom. Put in a large baking dish that has the bottom lightly buttered.
Grate the cheese and set aside. Put the two cans of tomatoes and the tomato sauce in a saucepan along with the 1 T fresh oregano. Bring to simmer and cook for 10 minutes, cover and keep warm.
In another large bowl combine the sausage all the way through the salt and pepper. Blend with hands, divide and fill each of the peppers with the meat mixture all the way to the top. Drizzle with olive oil and sprinkle paprika on top. Cook in a 400 degree F oven for about 40 minutes. Top each with about 1/3 C mozzarella cheese and return to oven with broiler on. Cook until the cheese is melted and begins to bubble. Serve over rice, and ladle the tomato mixture on top.
Grate the cheese and set aside. Put the two cans of tomatoes and the tomato sauce in a saucepan along with the 1 T fresh oregano. Bring to simmer and cook for 10 minutes, cover and keep warm.
In another large bowl combine the sausage all the way through the salt and pepper. Blend with hands, divide and fill each of the peppers with the meat mixture all the way to the top. Drizzle with olive oil and sprinkle paprika on top. Cook in a 400 degree F oven for about 40 minutes. Top each with about 1/3 C mozzarella cheese and return to oven with broiler on. Cook until the cheese is melted and begins to bubble. Serve over rice, and ladle the tomato mixture on top.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
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