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Yes We Have Some Bananas – We Have Banana Fritters Today

One of the fruits we regularly go through, no matter what time of year it may be, is bananas. Michelle eats a banana every morning as part of her routine I have one also on most days. But even as fast we can go through them, there is always a time where it seems you end up with a couple of bananas that enter that stage where they are a bit overripe and not ideal for just picking up and eating. Instead of just tossing them in the garbage, take them, peel them and then freeze them in a zip-lock bag and then you will have them to use for all kinds of great things, like smoothies, ice cream, banana pudding for banana cream pie or for this recipe I just came across from Marcus Samuelsson for banana fritters. They are easy to make, only use a few ingredients you probably have on hand and are a great snack.

Banana Fritters

2 ripe bananas, mashed

2 eggs

2 tablespoons water

1 tablespoon melted butter

1 tablespoon ground pumpkin pie spice mix(allspice, nutmeg, cinnamon)

1 cup all-purpose flour

1 teaspoon baking powder

Pinch of salt

3 tablespoons granulated sugar

Vegetable oil, for frying

Cinnamon sugar, for dusting

In a medium bowl combine the bananas, eggs, water, melted butter, and the spice mix until the ingredients are well combined.

Add the all-purpose flour, baking powder, salt and granulated sugar to the mashed banana mixture and stir everything together until all of the ingredients are well combined.

In a heavy bottomed pan or Dutch oven pour about one inch of vegetable oil and heat the oil over medium heat until it registers 375 degrees on a candy thermometer or instant-read thermometer.

Drop spoonfuls of the fritter batter into the hot oil and allow it to cook, flipping once, until the fritters are golden brown, about 2 to 3 minutes on each side. Cook them in batches so you do not overcrowd the pan.

Drain  the fritters on paper towels and repeat the process with the remaining batter. Sprinkle the fritters with cinnamon sugar before serving, if desired.

These are really easy to make and taste great while they are still warm. I dusted mine with confectioner’s sugar instead of using cinnamon sugar, but I think either would taste great. I did not have pumpkin pie spice mix so I just used a teaspoon each of ground allspice, nutmeg and cinnamon mixed together to get the same flavor mix and it was fine. Sean and I enjoyed these as dessert with dinner one night and they are great with a cup of coffee in the morning. Mine came out a little darker than I would have liked but the oil was a bit too hot I believe and I did not watch it as closely as I should have, but they still were very good. You can easily warm them up again in a warm oven for a few minutes if you want to get the warm flavor again. This was a great use for those leftover bananas and I think the same recipe would work well with all kinds of different fruits, though you might want to change-up the spice mix or eliminate it to get the right flavor.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 24, 2016 in Breakfast, Dessert, Fruit, Snacks

 

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A Chilly Day Calls for a Simple Soup – Black Bean and Sweet Potato Soup

Just when you thought that winter might actually be over sometime soon around here, it seems to come roaring back over the last day or 2 with really high winds and really cold weather every time you step outside the house. Even though a lot of the snow that we have has melted away at this point, there is still a lot of ice out there because the temperature is not warmed up nicely. Cold and windy days call for a nice warm meal and this particular recipe is perfect if you do not have a lot of time to put a detailed soup together but want something that is going to give you that warm feeling. This recipe comes from Marcus Samuelsson and is for a very simple black bean and sweet potato soup that you can put together in about 15 minutes and then have it all cooked and done within another 30 minutes. With just a few ingredients necessary you be surprised just how much flavor you get.

Black Bean and Sweet Potato Soup

1 tablespoon olive oil

1 onion, chopped

2 medium garlic cloves, minced

2 teaspoons ground cumin

4 cups chicken or vegetable broth

1 15 ounce can of black beans, rinsed and drained

2 medium sweet potatoes, peeled and cut into a medium dice

Salt and pepper, to taste

1 teaspoon cayenne pepper

1 tablespoon fresh parsley

Heat the olive oil over medium heat in a large saucepan or Dutch oven. Add the onions and cook, stirring occasionally, until the onions become translucent, about 5 to 6 minutes. Add the minced garlic, cumin, cayenne pepper, salt and black pepper. Continue cooking until the garlic is fragrant, about 30 seconds to 1 minute longer. Add the chicken or vegetable broth, black beans, diced sweet potatoes and bring the mixture to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender and easily pierced with a fork, about 15 minutes.

Serve the soup topped with the fresh parsley. Add a dollop of sour cream or avocado for extra texture to the soup.

You can pretty much make this soup with it just what you have around in the pantry and have it any night of the week. If you want to make it a more vegetarian meal you can use vegetable broth or water instead of chicken broth. I really liked the combination of the black beans and the sweet potatoes together and the cayenne pepper added just the right amount of heat to give the soup a little bit of a kick. I did not have any avocado on hand but I think it would go really well on top for some added flavor and texture. The soup actually thickened up nicely over the course of a day or 2 in the refrigerator and was even better when I had it for lunch in the following days. I will definitely make this one again as it is easy enough to put together any time you feel like having it and it does make a great lunch with a half of a sandwich or a little bit of a salad or just on its own.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Marcus Knows Best: Helga’s Meatballs and Gravy with Carrot Apple Mashed Potatoes

I am a big fan of Swedish meatballs. I have been making them for several years with different variations, most commonly one recipe that my grandmother had passed on to me years ago and one from chef Marcus Samuelsson that he uses at his restaurant, Red Rooster, in Harlem here in New York. I like both recipes but the one from chef Samuelsson seems much more authentic to me so that is the one I have used, still use, and is basically the same as the one in this recipe, but this recipe also has the addition of carrot-apple mashed potatoes to go with the meatballs to make it more of a meal and less of an appetizer. This is the way you will find it on the menu at Red Rooster and the flavor is fantastic. I did tweak the recipe just a bit from the original. I decided to bake my meatballs instead of grilling them, as is called for in the original recipe to get more of a char on the meatballs. It just seemed easier to bake them, though doing them in a skillet would work pretty well too. Other than that, I followed the recipe, right down to the lingonberry preserves. This particular version is from the Serious Eats website.

Helga’s Meatballs and Gravy with Carrot-Apple Mashed Potatoes

For the Meatballs:

2 tablespoons olive oil

1 red onion, finely chopped

1/2 cup dry bread crumbs

1/4 cup heavy cream

1/2 pound ground chuck or sirloin

1/2 pound ground veal

1/2 pound ground pork

2 tablespoons honey

1 large egg

Kosher salt and freshly ground black pepper

 

For the Gravy:

1 cup chicken broth

1/2 cup heavy cream

1/4 cup lingonberry preserves

2 tablespoons pickle juice

Kosher salt and freshly ground black pepper

 

For the Carrot-Apple Mashed Potatoes:

3 Yukon Gold potatoes, peeled and quartered

2 carrots, peeled and chopped

1 Granny Smith apple, peeled, cored, and sliced

2 tablespoons olive oil

1 red onion, thinly sliced

2 garlic cloves, thinly sliced

2 medium shallots, thinly sliced

1 tablespoon balsamic vinegar

1 tablespoon honey

1/2 cup buttermilk

1/2 teaspoon horseradish, preferably freshly grated

Kosher salt and freshly ground black pepper

To make the meatballs, heat the olive oil in a small skillet over medium heat. When the oil is shimmering, add the red onion and cook until the onion is softened, about 5 minutes. Remove the onions from the heat and allow them to cool.

Combine the bread crumbs and the heavy cream in a large bowl, stirring the mixture with a fork until all of the bread crumbs are moistened. Add the sautéed onions, ground beef, ground veal, ground pork, honey, egg, and salt and pepper to the bread crumbs and mix the ingredients well. Wet your hands to keep the meatballs from sticking and shape the mixture into meatballs the size of golf balls, placing them on a plate lightly moistened with some water. You should end up with about 24 to 30 meatballs.

Heat the oven to 400 degrees. On a rimmed baking sheet with a rack inserted, place the meatballs on the rack and bake them in the oven until they are golden brown all over and cooked through, about 12 to 15 minutes.

To make the gravy, bring the chicken broth, heavy cream, lingonberry preserves and pickle juice to a simmer in a large saucepan set over medium-high heat. Add the meatballs to the gravy, reduce the heat to medium and simmer until the gravy thickens slightly and the meatballs are heated through, about 5 minutes. Season with salt and pepper to taste and keep the meatballs and gravy warm.

To make the carrot-apple mashed potatoes, place the potatoes in a large saucepan, cover the potatoes with salted cold water by at least one inch and cook the potatoes until they are tender, about 20 minutes. Put the carrots and apples in a separate saucepan covered with salted cold water by at least one inch and cook until the carrots and apples are tender, about 15 minutes.

While the potatoes, apples and carrots cook, heat the olive oil in a medium skillet over medium-high heat. When the oil is shimmering, add the onion, garlic, shallots, balsamic vinegar and honey. Reduce the heat to medium-low and cook, stirring often, until the onions and shallots are tender, about 10 minutes.

Drain the potatoes and the apples and carrots and return all of them to one of the cooking pots. Mash the mixture coarsely with a fork or a potato masher. Stir in the buttermilk, horseradish and onion mixture. Season the potatoes with salt and pepper to taste. Spoon the carrot-apple mashed potatoes onto dinner plates and top them with the meatballs and gravy.

The meatballs have fantastic flavor and the gravy makes them even better. If you can get the lingonberry preserves it makes a big difference in the overall taste, adding that hint of flavor that makes them distinctly Swedish meatballs. I really liked the apple-carrot mashed potatoes as well as it was a great mix of flavors with the apple and carrot along with the onions, horseradish and garlic. I actually made the meatballs a little bit smaller so we had a bunch leftover that I could freeze and use for appetizers for the holidays coming up. It is definitely a recipe worth giving a try.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on November 18, 2014 in Appetizers, Beef, Cooking, Dinner, Gravy, Pork, Potatoes

 

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Another Game Day (or Anytime) Snack – Marcus Samuelsson’s Swedish Meatballs

Just before Christmas I was walking through Home Goods through the aisle where they have spices, sauces and jellies of all kinds and I saw a jar of lingonberry preserves. It’s not something you see at all around this area at any time and I did pick it up and put it in my cart but then upon second thought I put it back .I kept thinking I was never going to use this very often and didn’t really want to spend the extra money on it. Upon hindsight I should have made the purchase when we decided we wanted to make Swedish meatballs on Christmas Eve as an appetizer and I wanted to make them as authentic as possible. I found this recipe from Marcus Samuelsson of Food Network and Red Rooster fame and since he was from Sweden I figured he knew what he was talking about. I ended up having to make a substitution for the lingonberry preserves (more on that later), but the recipe still turned out really well.

Marcus Samuelsson’s Swedish Meatballs

For the meatballs:

1/2 cup fine dry bread crumbs

1/4 cup heavy cream

2 tablespoons olive oil

1 medium red onion, finely chopped

1/3 pound ground chuck or sirloin

1/2 pound ground veal

1/2 pound ground pork

2 tablespoons honey

1 egg

3 tablespoons butter

For the sauce:

1 cup chicken stock

1/2 cup heavy cream

1/4 cup lingonberry preserves

2 tablespoons pickle juice

To garnish:

Lingonberry preserves

Quick pickled cucumbers

Combine the bread crumbs and the heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set the bowl aside.

Heat the olive oil in a small skillet over medium heat. Add the red onion and saute for about 5 minutes, until the onion is softened. Remove the skillet from the heat.

In a large bowl, combine the ground beef, ground veal, ground pork, the sautéed red onion, the honey and the egg and mix everything well with your hands. Season with salt and pepper to taste.

Add the bread crumb and cream mixture to the beef mixture and mix together well. Using wet hands to keep the mixture from sticking to your fingers and hands, shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. When you are done rolling you should have about 24 meatballs in total.

Melt the butter in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes until they are browned on all sides and cooked through. transfer the meatballs to a plate and drain off all but 1 tablespoon of fat from the skillet.

Return the skillet to the heat, whisk in the chicken stock, heavy cream, lingonberry preserves and the pickle juice and bring it to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium and simmer for about five minutes until the sauce thickens slightly and the meatballs are heated through.

Okay, a few things about this recipe. I was kicking myself over the lingonberry preserves and did some research online as to what I could use for a substitute. The best recommendation I saw was to try using cranberry preserves, which I was able to get, and I think they added a really nice flavor to the dish. I purchased a package of meatloaf mix that had the ground beef, pork and veal in it already to make the meatballs and everything else I had on hand so we were good to go. Marcus Samuelsson explains in his description of the recipe that comes from his grandmother that the meatballs that she always made were not the perfectly round and shaped meatballs you find in most places but were kind of lumpy and misshapen. This made me feel better because that is just how mine looked. I think because the mixture is moist and sticky it is hard to shape them perfectly but the taste is sure there. I will definitely be making these again. Unfortunately, I was so busy trying to put it together on Christmas Eve that I never got a picture of them, but I will try to get them next time. Trust me, they are good. I think these would be great as a meal with mashed potatoes or rice.

That’s all I have for today. Check back next time for some more recipes. It has been so cold here lately we have been making a lot of soups, so I have some other soup recipes to share with everyone. Until next time, enjoy the rest of your day and enjoy your meal!

 

 

 
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Posted by on January 8, 2014 in Appetizers, Beef, Cooking, Dinner, Sauce, Snacks

 

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More Thanksgiving Day Sides: Creamed Pearl Onions and Roasted Brussels Sprouts

There seems to be an endless supply of Thanksgiving side dish possibilities. There are so many great Fall vegetables that you can use in so many different ways that the combinations you can come up with can help you to tailor your meal to fit whatever likes you may have or whoever may be coming over for dinner on that day. In my trail run dinner that I made for Michelle’s birthday, I made a lot of side dishes this year so I could try different things. One of her absolute favorites is one that often gets overlooked on the dinner table – creamed pearl onions. I actually got this very simple recipe from chef Thomas Keller and with just a few ingredients, you can have this dish made easily.

Creamed Pearl Onions

2 cups peeled pearl onions

2 cups chicken stock

1 1/2 teaspoons sugar

1/2 teaspoon kosher salt

2/3 cup heavy cream

1 tablespoon minced chives

Combine the pearl onions, chicken stock, sugar and salt in a medium saucepan over medium heat. Simmer the mixture until all the liquid has evaporated and the onions are tender, about 15 to 20 minutes. Add the heavy cream and cook until the cream has thickened. Stir in the chives and season with salt and freshly ground black pepper to taste before serving.

It is very easy to make and you can do this while your turkey is resting so you can get it ready easily or you can even make it the day before and just lightly simmer it on the stove to heat it through. You get a nice, thick creamy sauce with the great flavor of the pearl onions. If you can get frozen pearl onions, you can save yourself the aggravation of having to peel the onions yourself. I couldn’t find any frozen onions, so I did buy the fresh ones, but there is an easy way to peel them. Simply place the onions in two cups of boiling water for 2 or three minutes. Remove the onions to an ice water bath or cold water bath to cool them off when you strain them off the stove. Once they are cool enough to the touch, simply cut off the root end of the onion and give the onion a gentle squeeze and it will pop right out of the skin. It still takes some time to do all of them, but it is a lot easier than trying to peel the paper off of all those tiny onions.

I also made a simple Brussels sprouts recipe. Even though sprouts may get a bad rap, we love them in our house and they make a great Fall or holiday side dish. And nothing seems to be better than some roasted Brussels sprouts with a little bit of bacon to add some flavor. This quick recipe is from chef Marcus Samuelsson.

Roasted Brussels Sprouts with Maple Bacon

1 pound Brussels sprouts, bottom trimmed and cut in half lengthwise

1 ounce maple syrup

1 teaspoon smoked paprika

Salt and pepper, to taste

1/2 ounce olive oil

4 ounces bacon, cut into quarters in strips

Heat the oven to 400 degrees. Toss the Brussels sprouts in the olive oil, salt, peppers and smoked paprika.Place the Brussels sprouts on a baking sheet and roast until they are browned and cooked through, about 15 minutes.

In a medium skillet over medium heat, fry the bacon until it is crispy, about 5 minutes. Drain the bacon of the fat and toss it with the maple syrup and the roasted Brussels sprouts. Finish the dish with a pat of butter over the top or just serve immediately.

Again, you can roast the Brussels sprouts a day ahead of time, like I did, and while the turkey rests before carving simply place them in the oven to warm them through with any other side dishes you are also warming to save yourself some time. The maple flavor along with the smokiness of the bacon and the paprika make this a fantastic side dish. If you want to try to keep it lighter and vegetarian, you can simply omit the bacon and roast the Brussels sprouts alone on a baking sheet or even in a cast iron pan and make them that way.

Unfortunately, I had so many side dishes when I made everything that there were a few things I forgot to take pictures of in all the rush to get things on the table. Sorry about that, but the pearl onions and Brussels sprouts got away from me. I do have pictures of the next 2 sides I will be posting tomorrow though.

That’s all I have for today. Keep checking back for some more holiday recipes and ideas. Until next time, enjoy the rest of your day and enjoy your meal!

 
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Posted by on November 16, 2013 in Cooking, Holidays, Produce, Side Dishes, Vegetables

 

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Ethiopian Stir Fry

I try to make a stir-fry recipe at least once a week now. It is always an easy dinner to make and comes in handy when we may not have a lot of time to put a meal together. I had seen this recipe posted on the website run by Marcus Samuelsson, who many view of probably seen on the Food Network or may have even read his book “Yes, Chef.” As soon as I saw the recipe I was intrigued about how it would turn out in new I wanted to give it a try. It is a recipe for Ethiopian-style beef stir-fry.

Ethiopian-Style Beef Stir Fry

1/4 cup vegetable oil
1 cup thinly sliced red onion
1 1/2 pounds hangar steak or beef tenderloin, cut into half-inch cubes
1 teaspoon salt, or to taste
1 tablespoon chili powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
3 garlic cloves, cut into quarters
3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes
2 jalapeño chili peppers, seeds and ribs removed, thinly sliced
1/2 cup dry red wine
2 red onions, sliced
1/2 cup peanuts, coarsely chopped
1 1/2 pounds baby spinach

Mix all of the dry spices in a bowl and add the meat. Toss well to combine and set aside. Heat the oil in a large skillet over high heat. Add the onions and garlic and cook, stirring constantly, until they begin to color around the edges, approximately 2 to 3 minutes. Add the meat, sprinkle with salt, and stir-fry until the meat is browned on all sides, about 3 minutes on each side. Carefully add the tomatoes, jalapeños, peanuts and wine. Allow to simmer for one minute, then season with salt if necessary. Stir in the spinach and cook until the spinach is just heated through and starting to wilt, about 2 minutes. Season with salt to taste and serve.

The combination of the cardamom, ginger and chili powder on the meat added some great flavor. You could certainly eliminate the jalapeños if you didn’t want them added to the recipe, but I think they add a nice little hint of heat to the dish and go very well with the tomatoes. Also, you could eliminate the peanuts if you have any type of allergies to deal with. I think they added a nice crunch to the meal and added them in. I served this with white rice as I do with many of the stir-fries I make, but you could certainly use brown rice instead. Chef Samuelsson actually recommends serving it either just with some crusty bread or with a side of couscous, which I think would also be quite nice. The whole meal itself literally takes minutes to prepare so it’s great for a weeknight meal.

That’s all there is for today. I hope everyone enjoys their holiday weekend and gets to do some grilling. It’s supposed to rain here in New York for most of the weekend so I don’t know how much grilling will get to do. We’ll have to see what happens. I still have to plan out next week’s menu is so I don’t really have a good idea to yet of what I’m going to try, but check back and see what comes up and what I decide to post. Until then, enjoy the rest of your day and enjoy your meal!

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How to Roast a Chicken « Chef Marcus Samuelsson

How to Roast a Chicken « Chef Marcus Samuelsson.

Roasting a chicken is something I do about every 10 days. It’s a great meal that is not hard to make and usually will give you leftovers for at least one other meal and a carcass to make your own stock, which leads to even more meals. Some people feel intimidated about cooking a whole bird and want it to come out nice and crispy like it does when you go out to eat. It’s easier to do than you think and Marcus Samuelsson did a great blog post today with some recommendations on what you should do and a couple of recipes to boot. Check it out!

 
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Posted by on May 3, 2013 in Uncategorized

 

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Top Five Foods to Avoid « Chef Marcus Samuelsson

Top Five Foods to Avoid « Chef Marcus Samuelsson.

After having gone to the doctor yesterday for my three month visit and gotten fairly good feedback, I know I could still do better as far as watching what I eat and serve to my family. This blog post from Marcus Samuelsson could not have come at a better time as it outlines five food types that we should all do our best to avoid if we want to be healthier. I know it’s much easier to say than to do with some of these things, but I am going to make a better effort. Take a look and see if there are things you can cut out to make things better for you and your family!

 
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Posted by on April 30, 2013 in Cooking Websites

 

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Grilled New York Strip Steaks and Sweet Pea Risotto

As promised, I did try a couple of new recipes last night for dinner. The first was from Williams – Sonoma and covered the main entrée for the evening, which was grilled steaks with cherry tomatoes and basil. It was pretty easy to make, although using the indoor grill pan always causes a problem around here with the smoke detector. After a few minutes of wrangling with this smoke detector, everything else was just fine.

Grilled Steaks with Cherry Tomatoes and Basil

1 teaspoon vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground pepper, plus more, to taste
2 teaspoons kosher salt, plus more, to taste
2 New York strip steaks, each about 1 1/4 pound and 1 1/2 inches thick
8 ounces grape or cherry tomatoes
2 tablespoons olive oil
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh basil

Brush a cast-iron grill pan with the oil and heat over medium high heat until hot. Meanwhile, in a small bowl, combine the garlic powder, onion powder, paprika, oregano, the 1/4 teaspoon pepper and the 2 teaspoons of salt. Rub the spice mixture evenly onto both sides of the steaks. In another bowl, combine that tomatoes, olive oil, vinegar and basil. Season with salt and pepper to taste.

Place the steaks on the grill pan and cook, turning once, until nicely grill marked, approximately 4 to 5 minutes per side for medium rare, or a grill in till they are done to your specific liking. Add the tomato mixture to the pan during the last two minutes of cooking. Transfer the steaks to a carving board and let rest for five minutes. Transfer of the tomatoes to what warmed platter. Cut the steak crosswise into 1/4 inch strips and arrange on the platter with that tomatoes.

This would be a good meal for you to cook on your outdoor grill as well. If you have the proper tools to cook that tomatoes right on the grill you can do them outside as well. I cooked the steaks to him about medium, which is the way we prefer to have it. These spice rub that is applied to the steaks adds great flavor and seems to go very well with the tomatoes and basil.

As a side dish, I decided I wanted to make some risotto. I looked around for a few different recipes, and I wanted to try to find one that would make good use of some of the spring vegetables that are around right now. The best one I found came from Marcus Samuelsson on his website at Food Republic. It was for a spring peak risotto and sounded really good.

Spring Pea Risotto

1 tablespoon butter
1 tablespoon olive oil
1 cup arborio rice
1/2 cup white wine
5 to 6 cups chicken stock
1 large shallot, minced
1/2 bunch asparagus stalks, cut into 1 inch pieces
1/2 cup fresh peas, shelled
1 teaspoon lemon zest
1/4 cup fresh mint, chopped
1/3 cup grated Parmesan cheese
Salt and pepper, to taste

In a small sauce pan, heat the chicken stock to a warmed simmer. In a large stock pot, or any heavy bottomed pot, melt the butter and olive oil over medium low heat. Add the minced shallots and a pinch of salt, and sauté until the shallots are translucent. Add the rice, stir for about one minute until the grains begin to become translucent around the edges.

Pour in the wine and stir until the liquid is absorbed. Add one ladle of stock at a time, stirring frequently until all the liquid is absorbed. Add another ladle of stock, and stir frequently until liquid is absorbed again. Repeat this process until almost all the stock has been used in the rice is cooked but still al–dente. The entire process should take about twenty minutes.

About five minutes before the rice is done cooking, stir in the asparagus and the peas. Add more chicken stock as necessary to continue cooking the rice. Once the rice has achieved the desired texture, stir in the Parmesan cheese, lemon zest, and fresh mint. Season with salt and pepper and serve immediately.

Admittedly, making risotto is a lot of work. It requires constant attention and stirring on the stove. While it can be taxing, it is certainly worth the work that you put into it. I especially liked this recipe because of the fresh peas and asparagus that are used. It is the perfect time of year to try to incorporate some of the your spring vegetables into a dish like this and they tasted great. I would certainly make this dish again.

Those of the recipes for today. Tonight, I do plan to make some type of chicken and I have a couple of different recipes to choose from. Check back tomorrow and see which one I have decided to go with and see if you like the recipe yourself. I do have a couple of recipes for later on in the week that I plan to make. One is for another chicken dish, the other is for a strawberry rhubarb pie. I think both will be pretty good. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on April 16, 2013 in Beef, Cooking, Cooking Websites, Dinner, Grilling, Rice, Vegetables

 

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Storing Your Fresh Fruit « Chef Marcus Samuelsson

Storing Your Fresh Fruit « Chef Marcus Samuelsson.

Since it is getting to the time of year where more of us invest time and money into fresh fruit and vegetables, this posting from Marcus Samuelsson seems to be a good one to pass on today. It gives you some great tips on the best way for you to treat and store your fresh fruit that you bring home this time of year so it lasts longer, stays fresher and tastes better. Check it out.

 
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Posted by on April 14, 2013 in Cooking Tips, Cooking Websites, Fruit, Produce

 

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