The Five B Dish

To the mix of five B ingredients, you can add as many as you like of the optional ingredients. Make it a little different each time.
 

INGREDIENTS
2          strips of thick Bacon, or 3 thin
5          ounces of Beef, cut to ½ inch cubes
1          small head of Broccoli, cut into small pieces
½         Bell pepper – any color - diced to ½  inch
1          cup Broth, chicken or beef
 

OPTIONAL INGREDIENTS

1          cup thin sliced celery – about 2-3 stalks
1          cup chopped red or green cabbage
1          cup sliced mushrooms
1          small bulb fennel, chopped (about 1 cup)
½         cup Arborio rice and 1 cup of broth (cooked separately)
3-4      green onions, chopped

METHOD
Cut the bacon into ¼ inch thick strips crosswise and add to a large skillet. Put over medium heat and cook the bacon until it is fairly stiff. Add the beef cubes and stir them around until they are browned on all sides.

Add the optional fennel and cook for 4 to 5 minutes. Add the broccoli, bell pepper, and optional cabbage and celery. Stir around to thoroughly coat with the bacon fat and cook for 2 to 3 minutes. Add the broth and any other optional vegetables. Add the optional flavorings from below, cover, lower the heat to a simmer and cook for 15 minutes.

If using the optional rice, bring the broth to a boil in a small sauce pan, add the rice, cover and lower the heat to the barest minimum. Cook for 15 minutes and then add it to the vegetable and meat mixture. Continue to cook that for another 5 minutes, covered. Serve immediately, garnished if you wish with chopped parsley or chives. Depending on your optional choices, this will serve from 4 to 6. Serve with a lighter style red table wine, such as Guglielmo Private Reserve Grignolino, Carignane, Barbera or Sangiovese.

FLAVORINGS

For Italian, add ½ tablespoons of dried basil and oregano
For Asian, add 2 tablespoons soy sauce and/or 1 tablespoon hot sauce
For New Orleans, add 1 teaspoon Cayenne pepper and 1 pinch of red pepper flakes.

 

Corn Pudding

INGREDIENTS
2    tablespoons butter, butter substitute or olive oil
1    medium white onion, chopped small
2    bell peppers, red, yellow, orange
         cut into ½ inch squares (optional)
2    cups corn kernels, fresh or frozen, divided
1    cup half and half
4    eggs, beaten
1    tablespoon sugar
¼   pound grated Monterrey Jack Cheese

METHOD

Preheat the oven to 350 F degrees. Grease the sides and bottom of an 8 by 12 inch baking dish or similar. In a medium skillet, melt the butter or add the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes until they are translucent. Add the optional bell peppers and cook for 5 more minutes until they are slightly tender. Set aside.

In a medium bowl, beat the eggs and add to a blender or food processor. Add 1 cup of the corn, the half-and-half and the sugar. Process this mixture until it is smooth. Spoon the onion and optional bell pepper mix and 1 cup of corn into the prepared baking dish. Add the processed corn and egg mix.

Sprinkle the jack cheese over the entire pudding, place it into the oven and cook until a toothpick stuck into the pudding comes out clean, about 35 to 40 minutes. Allow it to cool to handling temperature, cut into squares and serve.

 

 

Clam Risotto (Rice with Clams)

 INGREDIENTS
12  little neck clams *see note
2    cups dry white table wine (divided)
2    cans minced clams (6.5 ounces)
2    jars of clam juice (8 ounce)
2    tablespoons olive oil
1    medium white onion, chopped
1    cup Arborio or similar rice
½   tablespoon butter
2    teaspoons dried sage
1    teaspoon lemon juice

METHOD

Wash the clams and drain. In a medium sauce pan with a steamer inserted, pour the wine and add the clams. Bring to a boil, cover and cook for 5 minutes. Uncover and remove all the clams, discarding any that are not opened. Reserve the clams. Pour the cooking liquid through a paper-towel-lined sieve into a 2 cup measuring cup.

Open the cans of clams, pouring the juice into the measuring cup with the cooking liquid  and reserve the clams in a small bowl. Open one jar of clam juice and pour as much as needed to bring the measuring cup up to 2 cups. Reserve the remainder and pour the 2 cups of clam juice into a small sauce pan and place over low heat.

In a large skillet, heat the olive oil over medium-high and add the on ions. Cook for 4 to 5 minutes until they are translucent. Add the rice, stir well to completely coat with the oil, and cook for 4 to 5 minutes until it begins to sizzle. Add the second cup of white wine and stir the rice until it is all absorbed. Add ½ cup of the clam broth and  stir until that is also absorbed. Continue to add small amounts of liquid and continue to stir until the rice is cooked al dente (you may need more or less clam juice.)

Add the clams, butter, sage and lemon juice and mix well. Remove from the heat and let it rest for a few minutes. Serve adorned with the cooked clams. A nice dry white wine like Guglielmo Pinot Grigio should go well with this dish.

 

NOTE: These clams are basically for garnishing. The recipe will serve 4 to 6 people depending on the serving size. The number of clams here should be the number you want on each serving times the number of servings. 12 will put 3 on four servings or 2 on six servings. You may want to get a few extra in case a few do not open and cannot be eaten.

Green Tomato Soup

Something to do with all those tomatoes on the vine that will never ripen – especially with the weather we are having now. The grapes may never be ready, either, this year.

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, diced
6    cloves garlic, minced

6-12    green tomatoes, diced (2 cups)

4    cups low sodium chicken broth

½   teaspoon lemon juice

½   teaspoon salt

METHOD

In a medium sauce pan, add the olive oil and heat over medium-high heat. Add the onion and cook for 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and broth, cover and cook for 8 to 10 minutes until the tomato pieces are soft and tender.

Working in batches if necessary, add to a blender or food processor and puree. Rinse the original sauce pan and pour the soup through a sieve back into the pan to remove the parts of the skin that did not puree. Stir to pass all the soup possible through the sieve. Reheat and serve immediately, garnished with a bit of chopped parsley or chives.

Beef and Tomato

INGREDIENTS
½         pound sirloin beef
1          tablespoon powdered ginger
1          tablespoon garlic powder
1          tablespoon soy sauce
3          tablespoons olive oil, divided
5-6      medium tomatoes, peeled and seeded
1 ½      cups Arborio rice
1          medium white onion, halved and cut into thin strips
1          medium red bell pepper, cut into thin strips
1          tablespoon tomato paste (optional)
½         cup water
½         teaspoon salt

METHOD

Slice the meat thinly into strips approximately 2 by 4 inches by ¼ inch thick. If the beef is partially frozen, this can be a lot easier to do. In a medium bowl, combine the ginger, garlic powder, soy sauce and 1 tablespoon olive oil. Mix completely and add the beef, tossing it to cover well. Set aside..

To prepare the tomatoes, bring a medium pot of water to a boil and add the tomatoes. Let them boil for 3 minutes and remove to a cold water bath immediately. When cooled, remove the skins, cut in half and remove the seeds and stem. Cut each tomato into bite-sized pieces, about 6 to 8 pieces per tomato, and set aside.

In a medium sauce pan, bring 4 cups of water to a boil. Add the rice, lower the heat, cover and cook for 8 minutes. Drain and reserve.

In a large skillet or wok, heat the 2 tablespoons of oil over medium-high heat, add the meat and brown well on both sides, about 5 to 6 minutes. Remove the beef and reserve. Lower the heat to medium and add the onions, bell pepper, tomato paste and ½ cup of water to the skillet, cover and cook for 5 to 6 minutes. Add the beef and cook for 2 to 3 more minutes. Mix in the tomatoes and salt, stir well, uncover and cook for 3 to 4 minutes until the tomatoes are thoroughly warmed.

To serve, divide the rice in to four portions on dinner plates and add one fourth of the beef and tomato mix. Serve immediately

Leftover Seafood Quiche

So, you made the wonderful Spanish Seafood Soup shown elsewhere in this blog and you have a few cups of it leftover. Or, perhaps it was Cioppino or another seafood dish. What shall we do? How about breakfast or a brunch? Make the dough the night before, prepare the quiche in the morning, cook, serve and enjoy.

INGREDIENTS

1+        cups leftover seafood soup
½         recipe Savory Pie Crust (look under INFO)
2          medium eggs, beaten
¾         cup half-and-half (or a mix of that with whole milk)
½         cup shredded Monterrey Jack Cheese

METHOD

Preheat the oven to 350 F degrees. Move a rack to the center of the oven. If the leftover seafood is a soup or in a liquid base, drain it, saving the juice to drink later (with or without alcohol, warm or cool) and reserve the seafood mix. Make sure there is at least 1 cup of drained seafood. Prepare the pie crust into a 9 inch pie pan, add parchment paper and pie weights,  and bake for 20 minutes or until the crust is slightly browned on the edges. Let the crust cool and remove the pie weights and parchment paper.

In a large bowl, beat the eggs, add the half-and-half and the drained seafood.  Add the cheese and mix well. When the crust is cooked and cooled for 10 minutes, pour the seafood mixture into the crust and return it to the oven. Cook for 35 to 40 minutes until a toothpick, inserted into the quiche, comes out clean. Cool for 20 to 30 minutes before serving. This recipe will provide 6 to 8 servings.

Pie Dough, Basic and Savory

INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter or shortening, chilled
3 tablespoons ice water

METHOD

Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. This recipe will produce enough dough for both top and bottom crusts on a 9 inch pie pan.

To form top and bottom layers, sprinkle a wooden cutting board with 1 tablespoon of flour and spread evenly. Cut the ball of dough in half, round one half and press down on the center of the floured board with your hands to form a flattened disk. Turn this over, spreading flour over the board again, and begin rolling the dough out. If it sticks to the rolling pin, dust with a bit more flour. Turn the crust over and continue to roll into a large circle, making sure you are always rolling into flour covered board. Always roll from the center towards the outer edges.

Use the pie pan to judge when the dough is big enough, exceeding the size of the pan by 1 inch on all sides. Place this into the pie pan, trim the edges, and prepare the top crust in the same manner. `Follow the directions in the pie recipe about what to do with both crusts.

SAVORY CRUST

f you are making dough for something other than a pie, or if you wish to add a little spice to your pie dough, add up to 2 tablespoons of dried herbs or spices to the dough along with the flour and salt. Basil, thyme, oregano, tarragon, paprika, cinnamon and a little powdered ginger should all work. If you are really brave, try a bit of ground lemon peel.

Pork, Port and Mushrooms

Believe it or not, the finished product is not sweet. I was as surprised as could be when I first tasted it.

 INGREDIENTS

½     cup whole wheat flour
1      teaspoon garlic powder
1      teaspoon dried oregano
1      pound pork sirloin, in 1 inch cubes
2      tablespoons olive oil
1      tablespoon butter or butter substitute
1 ¼  cups Emile's Port Wine or equivalent
1      medium white onion, diced
5      cloves garlic, minced
½     tablespoon dried oregano
½     tablespoon dried thyme
2      cups sliced Crimini mushrooms (1 package)

METHOD

In a medium bowl, combine the flour, garlic powder and teaspoon of dried oregano. Dredge the cubes of pork n this mixture and set aside.

In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and combined. Add the onion and simmer for 5to 6 minutes until tender. Add the pork and, stirring often, brown on all sides, about 5 to 6 minutes. Add the minced garlic and cook for 1 minute. Add the port wine and spices, cover and simmer for 10 minutes.

Add the mushrooms, stir well, and cook for 4 to 5 minutes until the mushrooms are well cooked and tender. Remove from the heat and serve immediately either plain or over pasta noodles such as pappardella or egg noodles. The recipe will provide 3 to 4 servings or 6 to 8 over pasta.

Spanish Seafood Soup

INGREDIENTS               

2     tablespoons olive oil
1     medium white onion, chopped
3     cloves garlic, minced
1     red bell pepper, seeded and diced
2     slices thick-cut bacon or 3 regular
           slices, chopped into small pieces
2     cups chicken broth
2     cups diced tomatoes with juice
½    cup sliced almonds, finely ground
¼    teaspoon red pepper flakes
12-14  medium shrimp (3-4 inch), shelled and deveined
8     ounces whole or chopped clams, with juice
5     squid bodies, sliced cross wise
1     white fish fillet, 4 to 6 ounces, cut to 1 inch pieces
       Chopped parsley for garnish

 

METHOD

In a large sauce pan, heat the oil over medium-high heat. Add the onion and cook for 5 to 6 minutes until the onion is translucent. Add the garlic and cook 1 minute. Add the red bell pepper and bacon pieces, stirring to partially brown the bacon.

Add the broth, tomatoes, almonds and pepper flakes. Bring to a boil, reduce the heat to medium-low  and simmer, covered, for 10 to 12 minutes, until the pepper pieces are tender. Uncover and add the seafood. Cook for 4 to 5 minutes until the shrimp are pink, being careful to not overcook.

Season with parsley and serve immediately with crusty peasant bread, lemon wedges and a glass of TRE Chardonnay or Guglielmo Pinot Grigio. This recipe will provide 4 large to 6 medium servings.

 

 

Chicken Mediterranean

An update of an older recipe with a new photo.

INGREDIENTS

     olive oil

2        chicken breasts or 4-6 hicken thighs,
          skinless and boneless, cut to 1 inch cubes

1        medium onion, chopped

1        cup celery – about 1-2 stalks, sliced thin
4-6     cloves garlic minced
6-8     medium mushrooms, sliced (1 ½ cups
 ½      cup Guglielmo Pinot Grigio or other dry
          white table wine
     
1/2     cup Pitted Kalamata olives, cut in half
1/2     cup capers, rinsed and drained
1/4     cup sun dried tomatoes in oil, drained, chopped (see Note)
2        tablespoons Artichoke and Garlic Dip
2        tablespoons preserved (pickled) lemon – soak in water, drain & chop
            or         2 tablespoons lemon juice
1         jar (7 ounce) artichoke hearts, drained and cut in half

METHOD
In a large skillet over high heat, add 2 tablespoons olive oil and brown the chicken pieces; about 5-6 minutes. Remove and set aside the chicken pieces and lower heat to medium, Add 2 more tablespoons olive oil, the onion and celery. Simmer until the onion is translucent, about 4 to 5 minutes and add the garlic. Cook 1-2 more minutes.

Reduce heat to simmer and add the browned chicken pieces, mushrooms and white wine. Cover and simmer about 8-10 minutes. Add the olives, capers, sun dried tomatoes, Artichoke & Garlic Dip and preserved lemon; simmer another 5 minutes. If the capers or olives look “skimpy” add more. Add the artichoke hearts mix well and simmer another 1-2 minutes. This recipe produces 2 large portions as a main dish or will serve 4 to 6 people if served over cooked rice.

NOTE: If you have dry sun dried tomatoes, chop them and then let them steep in hot wine (1/2 cup)  for 10 minutes before adding them to the recipe.

Chicken in Anchovy Sauce

Don’t be afraid. The tomato paste melds well with the anchovies, masking much of the fish flavor.

 
INGREDIENTS
2          tablespoons olive oil
1          pound chicken breast or tenders, cut into 1 inch cubes
1          medium white onion, diced
3-4      cloves garlic, minced
1          cup dry white table wine
4-6      anchovy fillets, rinsed and drained, chopped
2          pinches red pepper flakes
1          teaspoon tomato paste
2          tablespoons butter or butter substitute
            dried chopped chives

METHOD

In a large skillet over medium heat, add the olive oil and chicken pieces. Cook the chicken, turning often, until well browned on all sides. Remove the chicken to a bowl and reserve..Add the onion to the skillet and cook for 4 to 5 minutes until tender. Add the garlic and cook one minute.

Add the white wine, chopped anchovies, red pepper flakes and tomato paste to the skillet and mix well. Add the chicken to the skillet and cook, stirring occasionally, for 8 to 10 minutes until the chicken is thoroughly cooked. Remove the chicken to a serving platter and reduce the sauce to about 3 tablespoons. Add the butter to the skillet and cook until the butter is incorporated. Drizzle the chicken with the sauce and garnish with the chopped chives. Serve immediately by itself or over rice. This recipe will provide four medium sized servings.

Adapted from a recipe in Food and Wine August 2011