Monday, January 19, 2009
Tried and True: Onion Soup with Thyme and Fontina...
My mom taught me an appreciation of French Onion soup when I was younger. As I got older, I always thought that French Onion soup was daunting and who am I to attempt and resigned to only order it when I was out for dinner.
That was until I was watching Everyday Italian and Giada de Laurentiis made her Onion Soup with Thyme and Fontina. It was like the beloved French Onion but kicked up Italian style. And, it wasn't as complicated as my mind tended to think. Even I could do this!
This soup is in my arsenal. It's super easy to make, always garners compliments galore and is comfort food that is perfect for these cold winter months.
In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.
Thursday, January 1, 2009
FoodBuzz 24, 24, 24: A Very Cranberry Soiree...
Ringing in the New Year last night, I decided to keep it safe, simple and, most of all, fun. I often joke that Central Florida is full of transplants - many of us are here sans family and find that we make our own family through our friends. Not to mention, they say who you spend your New Years Eve with sets the tone for the year ahead. Who better to spend it with but my friends.
I was honored to be selected by FoodBuzz to participate in their 24, 24, 24 New Year's Eve Event- 24 meals, 24 Hours, 24 Blogs. So, after much thinking, I decided to create a dinner for my "adopted fam" with one of the featured ingredients being the festive holiday fruit - Cranberry. I took some of my tried and true recipes and embellished on them a bit while I also attempted some new ones. I have to say it turned out to be a resounding success.
I was pretty much pleased with the menu. Some of the menu selections were items that have been a hit at other dinners and the Spiced Apple/Cranberry Sangria was inspired by my recent trip to Jose Garces' restaurant, Amada, in Philadelphia (more on that in a future post). Couple that with my new fave linens from Williams Sonoma (in a festive shade of cranberry!), the party went off with nary a hitch.
Also, as a sentiment to start the New Year off right, my guests and those that were not able to make it will get a little "care package" containing some Cranberry centered items, namely their own small Cranberry Vodka, Erin Cooks! fabulous Cranberry Orange Dark Chocolate ChipCookies and the recipes for all the recipes used (and some that were considered) for this event. I'm also surprising my co-workers with Confession of a (Sometimes!) Serendipitous Girl aka SSG'sfabulous Apple Cranberry Crumble on Monday. I was going to make it yesterday however when I was going through the recipe, I forgot two very vital ingredients. Note to self: Shop with a grocery list NOT on the blackberry. Lys = Airhead. Oops! I'll make sure to do an entry on it with SSG's permission of course.
Well, not being one to exclude y'all, I'm also going to make the recipes available for my readers. So, should you want the recipes, shoot me an email at Justanothagal [at] gmail [dot] com with the subject "24/24/24 Recipes" and I'll be happy to shoot them off to you.
Much thanks to FoodBuzz and my wonderful adopted fam here in Orlando. What a way to ring in 2009!
~ NOTES~ * The recipe is an Orange/Cranberry Vodka because the FN Recipe for Cranberry Vodka is wrong. Just let the vodka soak in cranberries and you will love it. Trust!
** I substituted 2 tbsp. of cranberry chutney for the equivalent of grape jelly. The flavors were perfect with the chili sauce.
Sunday, November 23, 2008
Tried and True: Panettone Bread Pudding with Cinnamon Syrup...
My gal Bren at Flanboyant Eats asked us what was the recipe that had people on pester alert. You know the type where they HAVE to have your recipe and are emailing, texting and trying whatever means necessary to get it (or is that just me - heehee!)
Well, one of the ones in my arsenal that have people going "Oh. My. God!" is this recipe that I saw on Everyday Italian. Since I tried it, I make sure to stock up on Panettone during the holidays and it's on my table for any soirees or even when I'm making dinner for some certain peeps.
Without further adieu, here is Panettone Bread Pudding with Cinnamon Syrup. So simple and sooo worth it. Trust a gal, please. When I make it this season, I will make sure to post pics.
Cinnamon Syrup: 1 cup water 1 cup (packed) dark brown sugar 2 tablespoons whipping cream 1/2 teaspoon ground cinnamon Bread Pudding: Butter 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes 8 large eggs 1 1/2 cups whipping cream 2 1/2 cups whole milk 1 1/4 cups sugar
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)
To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.) Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.
Saturday, August 16, 2008
Save the Date: Giada's Kitchen Set For Release
Now THIS is some news... September 30, 2008 guess where your gal will be? She'll be leafing through the latest cookbook from Giada de Laurentiis - Giada's Kitchen: New Italian Favorites.
You can pre-order it from Barnes & Noble and, if you really are adventurous, combine it with any coupons and cash back for that little extra somethin'.
Wednesday, August 13, 2008
Tried & True: Giada's Chicken or Steak with Balsamic BBQ Sauce
This is one of those recipes I go to when I want to put a little oomph in my step. Now, this in NO way means I'm abandoning my fave Barefoot Contessa BBQ Sauce, but this is good for when you want a little somethin' different.
Recipe and Photo courtesy of Giada de Laurentiis; Food Network.com
For the Balsamic BBQ sauce: 1 cup balsamic vinegar 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper
For the chicken or steak: 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak Salt and freshly ground pepper
For the BBQ sauce: Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill.
Season the meat with salt and pepper.
Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill.
Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side.
Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side).
Continually brush the meat with BBQ sauce every few minutes.
Remove the meat from the grill and let rest for at least 5 minutes.
Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven.
Preheat the oven to 375 degrees F.
Place the chicken skin side up in a baking dish and bake for 25 minutes.
Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken.
Return the baking dish to the oven and bake for another 15 minutes.
Saturday, June 28, 2008
Deal Alert: Tastebook Offers 15% Off For July 4th..
As I've mentioned before, Tastebook is an amazing website where you can create a cookbook for recipes that you love or want to try. Where else can you find everything from Epicurious, Gourmet, Food Network and your favorite celebrity chefs i.e. Giada De Laurentiis, Tyler Florence, Emeril, Barefoot Contessa, etc. and have them delivered to you in a cookbook designed by YOU?
It's one of my favorite sites and, while I already have a cookbook called Cooking In Style, I'm taking the plunge and compiling another called, what else, "Cooking in Stilettos". In there are recipes from some of my favorite chefs which I use time and time again along with some family recipes and recipes that I find around the way.
Well, Tastebook is having a promotion in honor of the upcoming July 4th email. If you use the code "JULY4" at checkout, you get 15% off. It's only good til July 7th so hurry up and take advantage of this great offer.
Sunday, June 22, 2008
Deal Alert: Princesa de Minaya Saffron at LaTienda...
Saffron has been described as one of the world's most expensive spices. However, when Spanish cooking is at the forefront, saffron is a must for any cook's pantry. I mean, what is a paella without saffron, right?
So, when you see REALLY good saffron at a REALLY good price, that's a score, right? And, with that comes a duty to tell your foodie friends. I've held off buying saffron, mostly due to the price and - seriously - what am I going to use it in? I don't make paella very often. However, I've noticed that other recipes use - most recently used in today's Everyday Italian's Chicken Scallopine with Saffron Cream Sauce.
La Tienda hits again with their PrincesadeMinaya Saffron, D.O. La Mancha at $14.95. Yes, you read that right - fabulous saffron at a good price? Hot damn. Now this is no Costco saffron, my friends, but the real deal.
I'm really starting to like La Tienda - perhaps I'll toss in the sangria pitcher with the saffron purchase and kick up my heels.
Sunny, chica - get out of my head. Last night I dubbed Lisa "Posh" and leave it to you to call out "The Neck" done Nipa Style. I will say this, I liked everyone's recaps, both on FN Dish and on the blogs, the most. And, of course, I got a kick out of the guest judges, especially Morimoto & Giada.
What did you think of last night's episode? Did you watch?
It's no secret in my household that some of my famous go-to recipes are soups. From an Italian (NOT French) Onion Soup with Thyme (Thank you Giada de Laurentiis!) to my classic standby Southwestern Chicken soup (thank you Michelle!), soup works out well. You have leftovers which are great for lunch, it's great on a cold night or just when you want a little comfort.
Well, Sur La Table tempted me again, as always, and they have this gorgeous Le Creuset Soup Pot in CARIBBEAN! ME LIKEY! I think I'll be hitting up the Sur this weekend to fondle this lovely.
Some gals like Diamonds. For me, it's all about the Le Creuset. What are some of your favorite soup recipes? Leave 'em in the comments.
Sunday, March 23, 2008
Tastebook - How I Heart Thee...
A couple months ago, I learned about the lovely site that is known as TasteBook.
See, if you are a cookbook fanatic like me, there sometimes isn't enough room for all the lovely cookbooks one encounters. Or, perhaps, you have recipes that you use that you found online, but cooking via a laptop isn't always convenient when counterspace is at a premium (as I found out tonight).
TasteBook houses your favorite recipes, both oldies and new finds, recipes from some of your fave chefs like Nigella, Giada, Bobby Flay, etc. and sites like Epicurious, Self and Gourmet, in one convenient site. Each tailored cookbook is in a binder with 100 recipes and it will be printed just for you - tailored with your choice cover and your title.
My first cookbook was Cooking With Style - the next on its way to me is, what else, but Cooking In Stilettos. Would you expect anything else of yours truly - thought so. So, if you want to make a cookbook that is ultimately for you - why not check out TasteBook.comand then you can make some serious magic in the kitchen.
Saturday, March 22, 2008
Tried & True: Broiled Salmon with Herb Mustard Glaze
One of the favorites that my father always requests when he visits is Broiled Salmon with Herb Mustard Glaze. It's super simple and fabulous. The fresh herbs add a kick and I tend to also use a bit more of whole grain mustard as well.
The Amateur Gourmet's Adam Roberts, while on assignment for FNDish, stumbles into a kitchen at SOBE Wine & Food Festival and stumbled into Anthony Bourdain, Mario Batali, Giada de Laurentiis and a host of other notable chefs.
Check out his interview with Everyday Italian's Giada de Laurentiis as she dishes about her shows, the baby and more.
Monday, March 10, 2008
Tried & True: Baked Cheese Crepes...
I saw this recipe on Everyday Italian and HAD to try it. It's one of my "go to" recipes that works great when I'm having someone over for dinner or just feel the need for something really comfort-y. It takes a bit of practice to make the crepes but any mistakes or oops can be covered by the sauce (which is my saving grace, let me tell ya). Next time I make it, I will definitely post a picture.
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Now THIS is some news... September 30, 2008 guess where your gal will be? She'll be leafing through the latest cookbook from Giada de Laurentiis - Giada's Kitchen: New Italian Favorites.
This is one of those recipes I go to when I want to put a little oomph in my step. Now, this in NO way means I'm abandoning my fave Barefoot Contessa BBQ Sauce, but this is good for when you want a little somethin' different. 
Saffron has been described as one of the world's most expensive spices. However, when Spanish cooking is at the forefront, saffron is a must for any cook's pantry. I mean, what is a paella without saffron, right? 
It's no secret in my household that some of my famous go-to recipes are soups. From an Italian (NOT French) Onion Soup with Thyme (Thank you Giada de Laurentiis!) to my classic standby Southwestern Chicken soup (thank you Michelle!), soup works out well. You have leftovers which are great for lunch, it's great on a cold night or just when you want a little comfort.
A couple months ago, I learned about the lovely site that is known as TasteBook. 