Warm Parmesan & Porcini Dip with Salami Crisps

Serves 8 - 10

For the dip:
1 tbsp olive oil
1/2 small white onion, finely diced
75g chestnut mushrooms, finely diced
150ml sour cream
100ml mayonnaise
50g parmesan cheese, grated
2 tbsp My Secret Kitchen White Wine & Porcini Finishing Sauce
1/2 tsp My Secret Kitchen Secret Wild Garlic Spices

For the salami chips:
100g Italian salami, thinly sliced

(plus My Secret Kitchen Wholegrain Beer Bread to serve)

Preheat oven 200C. In a saucepan, heat the olive oil and gently saute the onion and mushrooms until just tender. Add all the remaining dip ingredients and stir to combine. Keep warm whilst preparing the chips. Lay the slices of salami on a baking tray lined with greaseproof paper. Place in the oven for 8-10 minutes until sizzling and starting to crisp.  Serve alongside the warm dips with chunks of My Secret Kitchen Wholegrain Beer Bread.

Dreamy Baked Ziti

I've tried several recipes for Baked Ziti in the past and none have been remarkable.  Not bad by any means- how can pasta, tomato sauce, and cheese be bad?- but forgettable.  Until tonight!  Last week I came upon this recipe at Mel's Kitchen Cafe (it's originally from Cook's Illustrated Magazine) and I just knew we would love it.  Turns out I was absolutely right!  It's nice and creamy (but not too creamy) and the herbed tomato sauce goes with it perfectly.  The melted, golden cheese on top is the crowning glory.  If you are like us and love the pasta, tomato sauce, and cheese combo, definitely give this recipe a try!  And just as nice is the fact that this recipe is pretty quick and easy to get going, only about half an hour of prep time before it slides into the oven.  My search for a fantastic Baked Ziti recipe is definitely over and I can't wait to make this for my in-laws when they visit next!

Quick note: I've both tweaked and simplified this recipe a bit.  Basically, I commit the cardinal sin among parmesan cheese and just use a container of shaved parmesan.  Also, instead of cooking the cream with the cornstarch to thicken it, I just stir both ingredients in with the cottage cheese mixture and it ends up thickening perfectly in the oven.  Saves time and dishes!  Oh and if you're leery of the cottage cheese, don't be- it's very good in this dish and apparently Cook's Illustrated baked a version with ricotta but discovered that the ricotta dried it out.

Dreamy Baked Ziti

1 lb ziti or rigatoni
2 T olive oil
5 cloves minced garlic
28 oz can crushed tomatoes
15 oz tomato sauce
1 t dried oregano
1 T dried basil
1/2 t black pepper
1 t sugar
1 t salt (or to taste)
1 lb cottage cheese
2 eggs
1 C cream
6 oz oz grated or shaved parmesan, divided
8 oz cubed mozzarella cheese, divided
1 t cornstarch
1 t salt
1 t dried parsley

Preheat oven to 350 and grease a 9 by 13 pan and a piece of aluminum foil.  Cook pasta in salted water until almost tender.  It will continue cooking in the oven.  While pasta cooks, heat olive oil over medium and saute garlic until golden.  Stir in tomatoes, oregano, basil, pepper, and sugar, reduce heat, and simmer about 10 minutes.  Add salt to taste.  While pasta and sauce cooks, stir together all other ingredients except for half of the parmesan and half of the mozzarella cubes.  When pasta has finished cooking, drain and then stir in cottage cheese mixture and about 1 cup of the tomato sauce.  Spread pasta mixture in baking dish and top with remaining tomato sauce, spread to cover.  Sprinkle with remaining mozzarella cubes and parmesan and cover with aluminum foil.  Bake 30 minutes, remove foil, and bake 30 minutes longer or until nicely golden and bubbly.


Yield: About 10 servings

winter salad with clementine vinaigrette

i've mentioned before that i'm always on the lookout for new salads to try. i jumped on this one since a box of clementines always finds its way into my shopping cart and each week we always end up throwing a few away. i always have good intentions of eating them all. but just as soon as the weekend is over and monday comes, before i can blink it's already thursday. i breeze through the rest of the week and weekend and soon enough, i'm staring down the last three or four clementines that just didn't make it. while this salad isn't my favorite, it's still light and refreshing and a great way to use up those stragglers.



winter salad with clementine vinaigrette
adapted from rachel cooks
15 minutes, serves 4

for the dressing
1/4 cup clementine juice
1 tablespoon honey
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil

for the salad
1 head red or green leaf lettuce or 2 hearts of romaine, torn
2 chicken breasts, cooked and cut into bite sized pieces (optional)
1/2 cup dried cranberries
1/2 cup slivered almonds
4 clementines, peeled and segments cut in half

1. combine all dressing ingredients in a bowl and whisk together. alternatively, place them all in a jar and shake to combine. season with salt and pepper and whisk/shake to combine.
2. divide the lettuce, chicken, cranberries, almonds, and clementines among four salad bowls. top with dressing and serve.

3/20/13 ChefElla's Perfect Hard Boiled Eggs

CHEFELLA'S PERFECT HARD BOILED EGGS

When I think of spring, I think of so many things like birds, bunnies, flowers, green grass, sunshine, and well...hard boiled eggs.  I know it may sound funny that hard boiled eggs make me think of spring, but eggs are a symbol of the holidays celebrated in spring.  Colored eggs for Easter are everywhere and eggs can be found on the dinner table during the Passover Seder.  I know there are many other recipes for eggs, but hard boiled eggs are easy to make and eat by themselves.  But don't worry, hard boiled eggs can also be made into many other things, like deviled eggs, Cobb salad, potato salad, egg timbale and of course egg salad. Hard boiled eggs are fun for everyone to help peel, and my egg salad recipe is a great way to share these eggs with your family and friends.  So enjoy spring and think eggs.

For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1.  Wash your hands.

2.  For this recipe you will need measuring spoons, a rubber spatula, a fork or small whisk, a

    large bowl, a small bowl, measuring cups, a knife, a cheese grater, a cutting board and a sauce pan or
    small stock pot.

Ingredients: (This recipe will make 12 hard boiled eggs or 1 quart of Egg Salad)

12           Large Organic Eggs

2 Tbl.      Kosher or Sea Salt

3.  Place your eggs in your sauce pan or small pot.

4.  Cover eggs with cool water.  The water should be 1-2 inches above the eggs.

5.  Add the salt and stir gently with your rubber spatula.  The salt will help the shell come off the eggs
     when they are done.

6.  Put the eggs on the stove over high heat.  When the eggs come to a rolling boil (lots of bubbles) set
     your timer for 10 minutes.

7.  When your 10 minutes are up remove the pan from the heat and set aside with the water and eggs
     still in the pot.  Set your timer for another 10 minutes.

8.  When your time is up, pour off your hot water, and fill the pot with cold water and a lot of ice.  This
     will stop the eggs from cooking and cool them down to peel.
     -Be careful when pouring the water off because it is still very hot and can burn you.  You might
      want to get your parents to help you with this part.

9.  After 10-15 minutes in the cold water it is time to peel the eggs.  Tap the egg on the side of you pan
     to break the shell.  Then take your thumb and slowly pick off the pieces of shell.  The shell should
     come off easily, but do not go to fast or you could pull some of the white off with the shell.

10.  Rinse your eggs when done and store in a small bowl.
   
      -While your eggs are cooking you can get everything ready for your egg salad.

Egg Salad Ingredients:

12           Hard Boiled Eggs
3/4 Cup  Mayonnaise
               -I use real mayonnaise, but you can use any kind you like, organic mayo, olive oil mayo,
                canola oil mayo, or sandwich spread.
1/2 Cup  Red Onion, small diced
1/2 Cup  Celery, small diced
               -1 large rib of celery should be enough.  To dice, cut the celery in half lengthwise. Take your
                two halves and cut in half again.  Take your thin sticks of celery and slice thinly.
1 tsp       Yellow Mustard
1/2 tsp    Tabasco Sauce
1/2 tsp    Kosher Salt
1/2 tsp    Black Pepper

11.  In a large bowl mix mayonnaise, red onion, celery, yellow mustard, tabasco, salt and pepper.
12.  Put your cheese grater over your bowl and grate your hard boiled eggs into the bowl.
13.  This can be dangerous so keep your hand flat and grate slowly.  The eggs are soft so you do not
       need to press very hard.  Grating gives your egg salad a great texture and consistency.
14.  Mix your eggs in with your mayonnaise mixture until well combined.  Chill in the refrigerator.
15.  Serve your egg salad as a sandwich, with crackers, or eat it alone.

Enjoy

- ChefElla 

slow cooker creamy tomato artichoke parmesan soup with brie, ham, and apple panini

when i lived in downtown rochester, i ate a lot of lunches and dinners at magnolia's on park avenue. more often than not, my companion and i would share one of their thin crust pizzas and i would always order a bowl of their signature cream of tomato artichoke and cheese soup. i cannot tell you how many people i have turned onto this soup. it's killer.

so good in fact, when i am sick, it's what i crave. in the dead of winter, when it's freezing cold out and we're buried until feet of snow, it's what i crave. so much so there have been a few times since we moved into the burbs that jason has made the 13 mile drive for a bowl of this soup. it's that good.

and as much as i love it, i've been hesitant to make it. scared i might not be able to replicate it at home and also afraid of what would happen if i could. i have so many happy memories sitting at one of their small tables, looking out the window as others push babies and walk their dogs, i don't mind finding a reason to go there a few times a year.

a few weeks ago, i had tomato soup on the brain and stumbled on this slow cooker recipe. delicious by itself, i knew the addition of artichoke hearts, leftover from this killer roasted artichoke dip i made last thanksgiving, would be welcome. and they were. not quite as good as magnolia's, it's a good second place.

and the sandwich! oh the sandwich. it was actually kind of an afterthought. which is a shame, because it was so simple and delicious, with a side of steamed vegetables it would make a great dinner all on it's own. it didn't hurt that it was delicious dipped into the soup.

slow cooker creamy tomato artichoke parmesan soup
adapted from the girl who ate everything
serves 4-6

28 ounces diced tomatoes
4 carrots, finely diced (about 1 cup)
4 ribs celery, finely diced (about 1 cup)
1 medium onion, finely diced (about 1 cup)
1 teaspoon dried oregano
1/4 cup fresh basil
4 cups chicken broth
6 ounces frozen artichoke hearts
1/2 cup (1 stick) unsalted butter
1/2 cup flour
1 cup grated parmesan cheese
2 cups half and half

1. add the tomatoes, celery, carrots, onion, oregano, basil, and chicken broth to a large slow cooker. cover and cook on low for at least five hours or up to ten. using an immersion blender, blend the soup until smooth.
2. at least thirty minutes before you plan to eat, preheat your oven to 450F. line a baking sheet with aluminum foil and drizzle with olive oil. add the artichokes, season with salt and pepper and toss to coat. roast, stirring a few times, for about 25 minutes or until artichokes start to brown. set aside.
3. melt the butter in a medium saucepan over medium low heat. add the flour and whisk constantly for about 5 minutes. the mixture should be sandy and brown slightly. slowly whisk in one cup of hot soup and whisk until smooth. gradually add another 2-3 cups of soup, whisking constantly until smooth. add the mixture back into the slow cooker and stir to combine. 
4. add the artichokes, parmesan cheese and half and half. season with salt and pepper.
5. cover and cook on low for at least another 15-30 minutes to warm through, or until ready to serve.

brie, ham, and apple panini
adapted from all day i dream about food
15 minutes, serves 2

2 soft rolls or 2 flatbreads

2 tablespoons dijon mustard

2 tablespoons mayonnaise

1/2 pound deli ham

4 ounces brie, thinly sliced

1 green apple, thinly sliced

1. preheat your panini press or george foreman grill.
2. cut the rolls in half. combine the dijon and mayonnaise in a small bowl and season with salt and pepper. spread both sides of the rolls or flatbreads with the dijon mayo mixture.
3. build your sandwich with deli ham on the bottom, apple, and brie on top. 
4. press until sandwich is toasted and cheese is melted, rotating the sandwich 90 degrees partway through. for me this took about 5 minutes.
5. serve with the soup.

Shrimp Egg Foo Young

SHE LIVES!  Sorry about the long hiatus.  I started a new job in January and have been pretty busy with that so haven't been cooking a lot of new recipes.  Several times I did refer to the blog though for recipes I've already made so I could make them again!  Hopefully I am out of my cooking slump though.  Last night I spent a solid couple hours looking at new recipes and am all excited to try them out.

To kick things off, here is a recipe I made for dinner last night.  Egg foo young.  A couple of weeks ago my in-laws took us to a nice Chinese restaurant to celebrate our birthdays (which are a week apart) and I ordered a combination plate that had egg foo young on it.  Had never had it before, but it sure was good, so I decided to try it at home!  The recipe I made is loosely based on this one from AllRecipes.  Had to tweak it a bit based on availability of ingredients and so it would suit our tastes better, but it turned out REALLY well and I will definitely make it again.

Oh and I served this with brown rice.  I'd never actually cooked brown rice, but found out you could bake it so decided to give it a try!  Worked PERFECTLY and it turns out we both really like brown rice, so I plan to make it frequently now.  I just followed Alton Brown's recipe, which you can find here.  My only suggestion is to cut back on the salt a tad if you're going to serve it with something salty like Chinese food, and the butter is probably unnecessary.  Also I haven't tried it yet, but apparently you can double the recipe and bake it in a 9 by 13 pan if you want a whole lot of brown rice!

Quick note:  I cooked the Egg Foo Young as one big omelet in the pan to save time, but you could cook it in smaller amounts like pancakes so they're round.

Shrimp Egg Foo Young

about a tablespoon vegetable oil, divided
1/2 lb shredded cabbage (I used the shredded cabbage and carrots in a bag for coleslaw)
1 clove garlic, minced
5 eggs
1 C frozen cooked baby shrimp, thawed
1/3 C thinly sliced green onion
1/4 t salt
1 T soy sauce
2 t sesame oil

Sauce:
1 1/2 C chicken broth
1 T sugar
1 1/2 T soy sauce
1 T white vinegar
1 1/2 T cornstarch
2 T cold water

Heat about a teaspoon of oil in a 10 inch skillet over medium-high heat.  Add shredded cabbage and garlic and cook just until it starts to wilt.  Set aside to cool.  In a separate bowl, beat eggs, then add in remaining Egg Foo Young ingredients.  Add cabbage mixture once it has cooled.  Stir well to combine.  Heat remaining 2 t oil in skillet over medium (don't want it too hot), then pour in mixture.  Let it cook until it's nicely set on the bottom and sides, about 4 minutes, then cut the round into quarters with a spatula and carefully flip each quarter over.  Cook until lightly browned on the other side and completely set, about 2 more minutes.  Remove Egg Foo Young to a plate and keep warm in an oven set to 200 while you make the sauce.

To make the sauce, rinse out the skillet or use a saucepan.  Add all ingredients except cornstarch and cold water and bring to a boil over medium-high heat.  Stir together cornstarch and water in a small bowl until smooth.  Once liquid comes to a boil, reduce heat a little, then whisk in cornstarch mixture and cook until thickened and clear, which should only take a minute or so.  Serve over Egg Foo Young and rice.

Yield: 4 dinner sized servings

pretzel chicken with mustard cheese sauce

it's been five and a half years since jason and i spent labor day weekend in chicago, and four and a half since we spent the same weekend in cleveland. while it feels like only yesterday we were in both cities it also feels like a lifetime ago. i can still remember - plain as yesterday - walking into the great lakes brewing company in cleveland and having a drink at the bar while we waited for a table. we sat outside and marveled at the fact that we could do whatever we wanted since no, we didn't have any kids in tow. i don't remember what i had for dinner, but jason still dreams of the pretzel chicken he had.

i first recreated it at home three years ago, and while that version was good, this one takes the cake. butterflying the chicken breasts makes them nice and thin so they cook quickly, so you don't end up with burnt pretzels or undercooked chicken. dipping the chicken in the pretzels, then egg, then pretzels again ensures they have a nice, thick coating. and the cheese sauce? takes it over the top.

pretzel chicken with mustard cheese sauce
adapted from taste and tell
30 minutes, serves 2-4

2 boneless, skinless chicken breasts, butterflied (cut thinly in half)
1 cup salted pretzels, crushed with a mallet or a food processor (measure them before you crush them)
2 eggs
1 tablespoon unsalted butter
1 tablespoon flour
1 cup 2% or whole milk
1 tablespoon spicy mustard
2 cups cheddar cheese, shredded

1. put the pretzels in a shallow dish. put the eggs in another shallow dish. scramble the eggs and season with salt and pepper.
2. place a large saute pan over medium heat and coat the bottom generously with vegetable oil.
3. dip each chicken breast piece into the pretzels, then into the egg, then back into the pretzels, pressing to make sure they adhere. cook in the hot oil until the chicken is cooked through, about 4 minutes per side.
4. while the chicken is cooking, make the sauce by melting the butter in a medium sauce pan. whisk in the flour and cook for one minute. gradually mix in the milk and make sure there are no lumps. whisk frequently until slightly thickened. add the mustard, season with salt and pepper, and whisk in the cheese until melted. 
5. serve the chicken with the cheese sauce.