Sunday, April 13, 2014
A little sweet....a little tart, these baked beans are great for Spring grilling!
4 slices bacon
1 cup finely diced onion
1 1/2 cups finely diced rhubarb
1 tsp grated fresh ginger
1 tsp salt
1 tsp dry mustard powder
1/2 to 3/4 cup light brown sugar (packed)
1 cup ketchup
3 cups cooked cannellini or Great Northern beans ( or 2 14 ounce cans, drained and rinsed)
Cook the bacon in a large skillet until crisp. Remove the bacon to paper toweling, leaving the drippings in the skillet.
Add the onion and rhubarb to the skillet and sauté until softened. Stir in the ginger, salt and mustard powder and sauté another minute.
Add the brown sugar, ketchup and beans.
Transfer the mixture to a 10 x 10 inch baking dish (or one similar in size).
Bake, covered in a pre heated 350F oven for 30 minutes. Uncover and bake for 15 minutes more.
Wednesday, April 9, 2014
Chickpeas, tuna and anchovies make for a zesty spread for crackers, toasted baguette slices or vegetables. I always have lemon and parsley on hand and with few pantry items, this can be whipped up in a flash!
Makes about 2 cups
2 cloves garlic, rough chopped
One 15 ounce can chickpeas, drained and rinsed
One 2 ounce tin anchovies
3 Tbl extra virgin olive oil
1/2 tsp coarse ground pepper
3 Tbl fresh lemon juice
1/3 cup chopped flat leaf parsley
Place all ingredients (including the oil from the tuna and anchovies) except the parsley in the bowl of a food processor an process until smooth. Stir in the chopped parsley and refrigerate for a couple of hours to let the flavors blend. Enjoy!
Wednesday, April 2, 2014
A little different twist on my Alabama Chicken Kebabs....instead of sugar, substitute about 1/2 cup good maple syrup. See the original recipe here:
Sorry I haven't posted in such a long time...a lot going on around here. I'll be back in full swing soon!!
Sunday, March 9, 2014
Here's a quick pickle you can make in one day and will be ready to serve. Place a dish on a buffet, use them in sandwiches or serve with a little salmon gravlax.
1 large English cucumber
1/4 cup water
1/4 cup rice vinegar
4 Tbl granulated sugar
1/2tsp fine sea salt
1 Tbl plus 1 tsp yellow (ballpark) prepared mustard
1/4 cup minced fresh dill
Slice the cucumber thinly and place in a medium size bowl. In a small sauce pan, heat the water, vinegar, salt and sugar until the sugar dissolves.
Off the heat, whisk in the mustard and stir in the dill. Pour the liquid over the cucumber and give everything a stir.
Place everything in a zippered freezer bag or a container with a lid and refrigerate over night. As you pass by the fridge, mix or shake them up a bit.
Friday, February 28, 2014
Here's an Italian snacking bread recipe I made last summer. I recently entered it into Food52's Best Anchovy Recipe Contest and it's being tested this week. See it here:
Wednesday, February 19, 2014
A twist on Tomato Florentine Soup, I wanted a vegetarian version and so substituted miso paste (Japanese soy and rice fermented seasoning product available at Asian markets and Whole Foods) and water for the traditional chicken broth and kale for spinach. This makes a small pot but the ingredients can certainly be doubled for more.
Makes about 1 1/2 quarts
2 Tbl extra virgin olive oil
2 minced shallots
3 cloves minced garlic
One 28 ounce can San Marzano tomatoes with the juice
1/2 cup brown rice miso paste
4 cups water (plus more if needed)
1/2 tsp black pepper
1 tsp granulated sugar
6 large basil leaves, torn
3 cups finely chopped kale leaves (I used curly kale)
Salt and pepper for re seasoning if needed)
In a medium soup pot heat the olive oil and add the minced shallots and garlic. Saute over medium heat until the shallot softens and the garlic becomes fragrant but doesn't brown.
Crush the tomatoes with your clean hands and add them along with their juice to the pot. Bring up to a simmer and stir in the miso paste, breaking it up with a wooden spoon until it dissolves into the tomato mixture. Stir in the pepper, sugar and basil.
Add the water and bring the pot up to a boil and then down to a gentle simmer for 8 to 10 minutes. Using and immersion blender, blend the soup until very smooth.
Add the chopped kale and simmer for another 5 to 6 minutes until the kale wilts and becomes tender. If the soup seems a little thick add a little more water. Taste and adjust for seasoning if necessary.
Tuesday, February 11, 2014
A few weeks ago I made a basic chili with ground turkey and red beans but added some andouille, that spicy somewhat garlicky sausage that's so popular in Cajun and Creole cuisine. A little extra spice never hurts in my book!
See the recipe here: