Posts from — September 2009

Roasted Asparagus and Haricot Vert Soup with Gremolata

Whenever I have too many vegetables hanging out in the fridge, I make soup. I love Costco and buy many of my fresh fruits and vegetables there because of the high quality and amazing prices. But there are usually just too many to get through before they begin to turn or spoil. Today I found half bags of asparagus and trimmed haricot verts (thinner and longer French green beans) in my produce drawer. With only two of us here for dinner now, I guarantee we’ll be having more soup, because I’m not ready or willing to give up my Costco runs!

The only fat present here is the 2 tablespoons of olive oil, so not only is this an economical and easy meal but healthy, to boot, with less than 5 grams of fat per serving! Roasting vegetables tossed with a little olive oil, salt, and pepper brings out their natural sweetness and intensifies the flavors. Additionally, it is topped with gremolata which is a minced herb condiment typically made of garlic, parsley, and lemon zest. Gremolata is the traditional accompaniment to the Italian braised veal shank, Ossobuco alla Milanese, and it makes a fresh light topping for a wide variety of other dishes, including this soup.
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Only 9 ingredients for Parmesan Chicken with Roasted Potatoes and Tomato-Pesto Sauce

Today’s date – 09/09/09, maybe not be as lucky as 07/07/07 was supposed to be, but it is cool just the same. So why not make dinner with only 9 ingredients tonight? We won’t be counting the true pantry staples of olive oil, salt, and pepper, or even the red pepper flakes, since you get a little packet of those delivered right to your front door every time you get delivery pizza! Subtract those out, and you’ve got a nine-ingredient dinner for a family of four. If you’re like me, you even have some of this already in the freezer, pantry, or fridge. So run into the grocery store on the way home – jump into the “Express 10 Item or Less” lane and you are ready to cook!
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I hope you had a relaxing Labor Day Weekend! Part of mine was spent in the desert sun and the other in the cool pines of Flagstaff. I returned Connor to school and on the drive back this morning, I was trying to decide about dinner.

Cruising up and down the winding mountains between there and here, I was thinking about my kids and about my pregnancies, of all things! Expecting was wonderful, but pregnancy itself, for me, was not! Let’s just say (without getting too graphic) that I knew I was pregnant, both times because I was suddenly so ill. There was no “morning sickness” for me… more like “every-single-waking-moment sickness, for the full 9 months!”

Amazing that I gave it a second try and had Connor! But of course, I thank God every day that I did! So anyhow, what does that have to do with Beef Stroganoff?

Well, it was one of the few things I absolutely craved, and wasn’t sickened by the smell of, and was somehow able to keep down, at least for a while. Understandably, I made it at least twice a week. Somehow my darling Marissa claims that she can’t stand it. But I would dare her to not love this version.

Back then I used stew meat and white mushrooms. I believe my gourmet daughter would appreciate the beef tenderloin and the wild mushrooms used here.

For the wild mushrooms, I use 1 1/2 ounce shiitake (the most affordable) and only a 1/2 ounce mix of other varieties. Instead of sour cream, I love to use really great Greek yogurt. It’s hard to find anything better than the Fage brand, even their non-fat (0%) is amazingly delicious, and best of all, you can find it at Trader Joe’s! So enjoy, pregnant or not!

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Happy Labor Day

Photo taken at the Phoenix Botanical Gardens by Linda Hopkins

Not only is Connor home today, but Marissa also made a “drive-by” visit. In other words, she arrived home late in the afternoon, hung out with us until dinner, dressed and is out for the night, will come home sometime in the early morning hours, let’s say 1 or 2 AM, and sleep in her comfy bed, get up and go to the lake with friends, then drive back to Tucson for school on Tuesday. (I know, that is a record for a run-on sentence, even for me!) This is why I call it the “drive-by”… just time enough to eat and run. But hey, when your kids come home, it’s all good… all fair… I’m just happy to see them!

Plus dessert is in order when kids are home! Since it’s Labor Day Weekend – it doesn’t get much better than strawberries and shortcakes and whipped cream!

Now for a quick food processor tip. The dough for the shortcakes is very soft and is a bit difficult to get off the processor blade. The next time you have a messy blade, first get most of the contents out of the processor bowl, then just put the processor back together and turn it on for a second or two. The centrifugal force will basically clean off the blade and push all the contents onto the sides of the bowl. Remove the blade and use a rubber spatula to clean out the bowl. See pictures below.

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My next-door neighbor, Michael Young started a golf tournament fundraiser for Phoenix Children’s Hospital four years ago when he was only 11 years old!

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Ingredients for Green Chile Macaroni

Connor is coming home for the Labor Day weekend this afternoon. I texted him earlier this morning and asked what he would like for dinner… strangely enough, he said, “rotisserie chicken and good mac and cheese.”  The reason I say “strange” is because one of his most basic “college foods” is Easy Mac – so it is the last thing I’d ever guess he would want. But of course, he did say “Good” mac and cheese and that means one thing – Robert McGrath’s Green Chile Macaroni. This is the best mac and cheese you can imagine! Robert is one of my favorite chefs and honestly one of my favorite people. His cookbook, American Western Cooking has this and so many other amazingly delicious recipes.  I’m writing the recipe just as it appears in the book, but I generally use only 1/4 cup heavy cream plus 1/2 cup fat-free half-and-half.  And Connor really likes to have breadcrumbs on top of his mac and cheese. If you do too, just melt 1 tablespoon butter with 1 tablespoon olive oil in a small skillet, add 1 peeled and minced garlic clove and 1/2 cup dried bread crumbs or panko and sauté until crumbs are browned. Sprinkle on top just before serving.

Robert McGrath’s Green Chile Macaroni

1 tablespoon corn oil
1/4 cup diced poblano chile
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon minced garlic
1/2 cup sweet corn kernels
2 cups cooked elbow macaroni (about 1 cup dried before cooking)
1/2 cup roasted, peeled, and pureed poblano chile (see note below)
3/4 cup heavy cream
1/2 cup grated hot pepper Jack cheese
Kosher salt and cracked black pepper to taste

Heat the corn oil in a heavy pan over high heat and sauté the diced poblano chile, red bell pepper, red onion, and garlic until just tender. Add the corn kernels and sauté quickly.

Add the cooked macaroni, poblano puree, cream, and pepper Jack cheese. Stir until all the ingredients are thoroughly mixed. Season to taste and serve.

Serves 4

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My cute little kids… when they were little.. and they’re still cute!

I’ve spent the last two days, and I mean all day – never leaving the house; scanning old pictures onto my computer. It’s satisfying, but my neck and back are barking – loudly! I think a massage is in order for a Labor Day gift to myself.

This scanned picture is of my two little chefs back in 1994. Marissa is 6 and Connor is just 2 1/2 years old. One of their most loved vegetables is asparagus and this is their favorite way to have it prepared. The thing I like about it – is it’s quick and easy. If you end up having it as often as we do, be sure and double or triple the Parmesan-Butter mixture and either refrigerate or freeze. Another great thing, there is no need to blanch the asparagus first, it is perfectly tender-crisp when it comes out from under the broiler. Sorry, the pictures below are a bit out of focus and have so much glare, I think it’s the aluminum foil’s fault, but be sure to use the foil, otherwise, the pan is a huge pain to clean.

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Me at 2 years old

I finally took on a task that I’d been putting off for months… OK, not months, years!  Scanning pictures that are “pre-digital” onto my computer. See, this is what happens when your kids leave you for college – you do things! I found this picture in the stack and just couldn’t resist posting it. I am two years old here, according to my mom’s writing on the back. With an apron on! Wow, who knew?

Today’s tip has to do with fresh ginger root. It is something I don’t always have on hand but not something I’m willing to go to the store for if it’s the only thing I need. So I always buy a bit bigger piece than I’ll need, I peel the extra and slice it into “coins” about 1/2-inch thick. I have a jar in my fridge that I keep the ginger coins in that is filled with Sherry. That way whenever you need fresh ginger and don’t have it in the produce drawer, just pull out a coin or two, mince it up and you’re ready to go!

When working with pork tenderloin, you must always trim away the silver skin. Silver skin is a layer of white connective tissue or membrane that you find on pork tenderloin and a variety of other tender meats.  It is tough as rubber and needs to be removed before cooking.  It is not difficult to do; cut it off in then strips, angling a sharp paring knife against the membrane, not the meat, then slide your knife along the silver skin, pulling back tightly on it, and continue to do so until the loin is clean. See the picture below.
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