Tapenade Chicken Traybake

Tapenade Chicken Tray-bake

Traditionally spread on bruschetta, tapenade is a brilliant way to inject instant Mediterranean flavor into a midweek tray bake.  Swap in cod or haddock if preferred, just adjust the cooking time accordingly.

Ingredients:

28 oz. or 1 2/3lb. baby new potatoes, larger potatoes halved

2 bell peppers, any color, deseeded and cut in thick strips

2 large red onions cut into 8 wedges

2 tablespoons olive oil

8 chicken thigh filets

4 tablespoon kalamata olive and sun dried tomato paste

1 unwaxed lemon, juice one half and thinly slice other half.

Large handful of baby arugula.

Directions:

Preheat oven to 400*F

Place onions and cut potatoes and peppers in a large bowl, toss with season and toss to coat with olive oil.  Spread vegetables out on baking tray and roast for 20 minutes.  

Meanwhile put the chicken thigh filets in the same bowl with oil and toss to coat.  After 20 minutes, arrange the chicken filets and lemon slices on the top of the vegetables.  Discard any remaining marinade.  Roast everything for a further 25 minutes or until the chicken is cooked through, the juices run clear and no pink meat remains.

To serve scatter the arugula over the meat.  Serves 4

Chickpea Stew ~ Vegan. ~Rancho Gordo

 

Chickpea Stew

The need for a good vegan party dish is constant, and this stew, perfect for any time but especially spring, fits the bill.   Here's a little hint: Make a pound of garbanzos and use four cups for this stew, and you'll have two cups for another dish. You can also make hummus or a Spanish dish with our Castillo Spanish Pimentón, roasted red peppers, and chorizo, or just add them to salads throughout the week.

Ingredients 

For The Sheet-pan Vegetables

Fresh strained juice of 1 orange

1/2 cup EVOO

2 teaspoons Dijon mustard

1 tablespoon honey, or more to taste

2 heaping teaspoons ground cumin

1 pinch freshly grated nutmeg 

1 heaping teaspoon turmeric powder

2 teaspoons ground ginger

1 teaspoon smoked paprika

1/2 teaspoon cayenne or hot paprika, or more to taste

Sea salt and freshly ground pepper to taste

1 medium head cauliflower, trimmed cut into small flowerettes

2 carrots, pared, halved lengthwise, cut into 2 inch pieces

2 large red onions, peeled and quartered 

For The Chickpeas

2 tablespoons EVOO plus more for drizzling

1 large red or yellow onion, chopped

4 garlic cloves

4 cups cooked Rancho Gordo Chickpeas, drained

1 heaping tablespoon Tomato paste

1 small seedless orange, preferably organic, cut into 4 wedges

2 fresh rosemary sprigs

2 to 4 cups hot vegetable broth or water, as needed.

1 tablespoon balsamic vinegar

Directions:

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, and all the spices including the salt and pepper. Toss the vegetables in this mixture to coat evenly. Spread the vegetables in one layer onto the sheet pan. Roast until tender and lightly charred, about 20 minutes, removing vegetables as they cook to avoid burning them. Set aside to cool and then cut into smaller pieces, a little larger than the chickpeas.   In the meantime, prepare the chickpeas: Heat the olive oil in a large wide pot and sauté the onion until translucent. Stir in the garlic. Add the chickpeas and stir. Stir in the tomato paste. Squeeze the orange wedges into the chickpeas to get out their juice and add the wedges, peel and all, to the pot. Add the rosemary and 2 cups of the hot broth or water. Season to taste with salt and pepper, partially cover the pot, and cook the chickpeas on low for the flavors to meld, about 15 or 20 minutes. If you want the mixture to be thick and creamy, you can mash a handful of chickpeas against the side of the pot.   Add the root vegetables to chickpeas, heat all together for about 5 minutes, stir in the balsamic vinegar, and serve.

Pork Roast With Winter Vegetables & Calvados Gravy

Pork Pot Roast with Winter 

Vegetables & Calvados Gravy

A mash-up of a pot roast and a sheet-pan dinner, a juicy pork roast is first braised in a bath of cider, onions and thyme. It’s finished on a bed of winter vegetables, while the braising liquid is transformed into a sumptuous, onion-thickened gravy. It’s a comforting dish and an affordable way to feed a crowd.  
Ingredients:
4 lb (1.81 kg) boneless pork butt roast, tied
Salt and freshly ground pepper to taste
2 tbsp (30 mL) canola oil
3 onions, diced, about 3 cups (750 mL)
3 cloves garlic, thinly sliced
3 tsp (15 mL) chopped thyme, divided
1/4 cup (60 mL) Calvados (or brandy)
1 cup (250 mL) dry hard apple cider
3 cups (750 mL) unsalted chicken stock, preferably homemade
1 bay leaf
2 small red onions, about 5 oz (140 g) each, peeled, quartered
16 large Brussels sprouts, trimmed
1 lb (455 g) celeriac, peeled, cut into
1 1/2-inch (4-cm) chunks
1/4 cup (60 mL) heavy cream
Finely sliced chives to garnish
Directions:
Preheat oven to 325°F (163°F).

Pat pork dry with paper towel. Season generously with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Carefully transfer pork to pan, fat side down. Cook, turning occasionally, until nicely browned on all six sides, 12 to 14 minutes total. (Lower heat if it’s starting to scorch.) Transfer pork to a plate and reduce heat to medium. Scoop off all but 2 tbsp (30 mL) rendered fat. (Reserve another 2 tbsp/30 mL for roasting vegetables.)

Add onions to pot. Cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic and 2 tsp (10 mL) thyme. Cook, stirring, 1 minute. Add Calvados and cider. Raise heat to high and scrape up any brown bits with a wooden spoon. Return roast to pan, placing it on its side. Add stock and bay leaf. When it comes to a boil, cover and place in oven. Cook, carefully flipping roast at halfway mark, until meat is fork tender, about 3 hours.

Remove pot from oven and raise temperature to 425°F (218°C).

Carefully transfer roast to a plate. Tent with foil. Pour braising liquid into a medium saucepan. Discard bay leaf. Using a ladle, skim and discard as much fat as possible. Set pan aside.

Place red onions, Brussels sprouts and celeriac on a large, heavy-duty baking sheet. Drizzle with reserved pork fat, sprinkle with remaining 1 tsp (5 mL) thyme and season with salt and pepper. Toss to coat evenly. Bake on rack in lower third of oven for 20 minutes. Remove from oven, flip vegetables and place roast in middle, fat side up. Bake until vegetables are tender and nicely browned, about 10 minutes more.

When vegetables first go in the oven, place saucepan over high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally and skimming fat, until sauce tastes lip-smackingly good—it will be reduced to around 2 1/2 cups (625 mL). Transfer sauce to blender and purée until smooth. Transfer to a small saucepan and stir in cream. Keep hot over low heat.

Arrange vegetables on a large, warmed serving platter and sprinkle with chives. Cut pork in half crosswise then into 3/4‑inch (2-cm) thick slices. Place pork on platter. Serve with gravy on side.   Serves 6 to 8

Caramelized Carrot Salad WithThe French 75 Cocktail'

                                                          file photo

Caramelized Carrot Salad With 

The French 75 Cocktail

Raise a toast with this cocktail while indulging in classic summer salad utilizing French techniques.

In my hometown in northern Ohio,  a farm located on a rural highway known as Sandy Ridge has been reborn.  In my youth it was known as Swabley's Fruit Farm.  Today it is known as the best place in the area for great dining.  A chef named Jamie McFadden who was trained in French dining, recreated a business known as the place to meet and greet friends!  Jamie shared two recipes which I am sharing with you!

The French 75 Cocktail
The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm gun! Serve on the 
rocks or make a pitcher and freeze slightly.
Ingredients:
In a shaker combine:
2 ounces lemon juice
2 ounces gin
2 teaspoons simple syrup
1 cup ice cubes
Pour into Collins glasses and top off with:
4 ounces chilled Sandy Ridge Sparkling Riesling
Garnish with: 
1 lemon slice
1 cherry

Caramelized Carrot Salad with Radicchio and Citrus
Ingredients:
1/2 cup sliced almonds
2 pounds carrots, peeled and cut into 4x1/2-inch sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided 4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, sliced into thin strips
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
2 tablespoon honey
2 heads radicchio (about 11 ounces), cut chiffonade
4 oranges, peeled, sliced into 1/2-inch half moons/segments
2 cups parsley leaves

Directions:
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8 to 10 minutes; set aside.

Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.

Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10 to 12 minutes.

Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds. Entertain deliciously! Serves 8

Chef Jamie McFadden is the chef and proprietor of Sandy Ridge Vineyards & Mercantile at 180 Ohio 61 E., Norwalk and the Founder of Cuisiniers Catered Cuisine & Events in Winter Park, Fla.

Goulash Potato Ring ~ Gulasch Im Kartoffelrand

 Goulash Potato Ring

Gulasch Im Kartoffelrand 

2/3/2023  180,000 views on this Blog!  Thank you everyone!

Warming pork goulash served in a golden baked mashed potato ring - great presentation for a perennial favorite winter dish.

Ingredients

1-3/4 lbs pork tenderloin
2 tablespoons clarified butter 
1 lb red onions cut into 8 pieces each
salt and pepper
1 teaspoon paprika
1/2 teaspoon marjoram
1 small can tomatoes
2 green bell peppers diced
1/2 lb button mushrooms
1 cup meat stock
1 package instant mashed potatoes or mashed 

   Yukon Gold potatoes
1 egg yolk

Directions

Preheat oven to 400 degrees F.

Cut the pork into generous cubes. In a Dutch oven brown the meat in the clarified butter. Add the onions and season with salt, pepper, marjoram and paprika. Add the tomatoes and place in preheated oven for about 30 minutes. Remove from oven and add the bell peppers, mushrooms and meat stock. Put back into oven for another 20 minutes.

Prepare instant mashed potatoes as indicated on the package but using slightly less water. Place the potato mixture into an icing bag (or create your own from a plastic freezer bag by cutting out one of the corners). On a large round ovenproof serving platter create a ring with the mashed potatoes. Beat the egg yolk and brush it onto the potato ring. Place in oven for about 5 minutes to slightly brown the top of the potatoes. 

Fill the ring with goulash and serve.   Serves 4.

Roast Beef With Blackberry & Port Sauce

Roast Beef With Blackberry & Port Sauce

The secret to keeping this topside juicy is fragrant Bay Leaves whizzed up into a verdant green brine.  Add a rich port-spiked sauce and you are in for a treat-- just make sure you have enough left over for sandwiches.

Ingredients:

2kg beef topside from the joint i.e.  (4 1/2 pounds top sirloin roast)

3 tablespoons fine sea salt

10 fresh bay leaves

2 large red onions, trimmed (skin-on) and halved width ways 

2 tablespoons vegetable oil

4 tablespoons all-purpose flour 

250ml (1 cup) ruby port (or rich red wine)

500ml pot fresh beef stock, 

1 tablespoon Red Currant jelly

300g (2 cups) frozen blackberries defrosted

Directions:

The evening before cooking (or up to 2 days before), brine the beef. 

Whizz the salt and 5 bay leaves in a small food processor, until finely ground to a pale green salt.  Put the beef inside a rimmed baking dish and coat evenly with the salt mixture.  Cover with foil and chill until ready to cook.

Preheat the oven to 150*C (300*F).  Put the remaining 5 bay leaves in a medium, deep roasting roasting pan with the onion cut side down.  Wipe off and discard the brine from the beef, then pat dry with kitchen towel.  Put on top the onions and coat with oil.

Roast for 2 hours to 2 1/2 hours, checking with a meat thermometer until cooked to your liking.  Carefully transfer to a serving platter and leave to rest for 30 minutes carefully tented with foil.

Meanwhile make the sauce.  Put the roasting pan (with the onions and bay leaves in) on the stove with a high heat.  Sprinkle in the flour and cook, whisking constantly, for 3 to 4 minutes, until just starting to thicken.  Pour in the port and boil rapidly, scraping the base of the pan as you go, until thickened again.  Add the stock and redcurrant jelly whisking again for another 1 - 2 minutes, then pass through a fine sieve onto a medium pan, pressing to extract as much juice as possible.  (discard the onions and bay).  Add any resting juices from the beef plus the blackberries.  Simmer briskly for 2-3 minutes, until thickened to your liking and the berries have burst a little, season if needed.  Thinly slice the beef and serve the sauce on the side.

Quick-Pickled Red Onions

Quick-Pickled Red Onions

Purchase an inexpensive handheld mandolin slicer to make the thin cuts easier and more uniform; just be careful as those blades are Sharp!  You might want to wear cut resistant gloves, which are handy when using a mandolin.  This removes the bite form the red onions.

Ingredients:

1 cup unsweetened rice vinegar or white wine vinegar

1 cup water

2 teaspoons kosher salt

1 medium red onion, halved and thinly sliced into half moons.

Directions:

In a medium saucepan, bring the vinegar, salt, and water to a boil.  Place the onions in a glass or ceramic bowl and pour the hot mixture over them. Cover and soak for 10 to 15 minutes before using, reserving the liquid for storage.  Use a fork to scoop out the onions leaving the liquid behind. 

To store, transfer to a covered glass jar, with enough of the pickling liquid to reach the top of the onions.  Keep in the refrigerator for up to a week.

Caramelized Onion Phyllo Tarts

 Caramelized Onion Phyllo Tarts

These rich, appetizer-size tarts make elegant canapés or, when served alongside a green salad, a pretty summer sit-down appetizer for four or six people. Refrigerating the tarts makes the pastry soggy, so store them at room temperature and serve within a couple of hours of baking.Use a mini-muffin pan with cups that hold 2 to 3 tbsp (25 to 45 mL).  Makes 12 Tarts

Ingredients:

Filling
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
2 large red onions, thinly sliced
1 tsp (5 mL) granulated sugar
1⁄2 tsp (2 mL) salt
1 tsp (5 mL) balsamic vinegar
Freshly ground black pepper
2 eggs
1⁄4 cup (50 mL) whipping cream

Phyllo Tart Shells
2 tbsp (25 mL) butter
2 tbsp (25 mL) finely grated Parmesan cheese
1⁄2 tsp (2 mL) dried thyme
1⁄4 tsp (1 mL) freshly ground black pepper
2 sheets (each 13 x 13 inches/33 x 33 cm) frozen phyllo pastry, thawed

Directions:

For filling, heat butter and oil in a large skillet over medium-high heat.Add onions, sugar and salt; cook, stirring, for 3 to 5 minutes until onions start to release some of their moisture.

2. Reduce heat to medium; cook, stirring occasionally, for about 40 minutes until onions are very tender, browned and sticky. Remove skillet from heat; stir in balsamic vinegar. Taste and add pepper and more salt if necessary. Let cool completely.

3. With a fork, beat eggs and cream into onions until well combined; set aside.

4. For phyllo tart shells, clarify butter by melting it in a small saucepan over medium-low heat. Carefully skim off any scum, then pour butter into a small bowl, leaving any milky residue behind in sauce pan.

5. Preheat the oven to 350°F (180°C).

6. In a separate small bowl, stir together Parmesan cheese, thyme and pepper.

7. Lay 1 sheet of phyllo on work surface; brush with half the clarified butter.Sprinkle evenly with Parmesan mixture. Lay second sheet of phyllo over first; brush with remaining butter.Cut stacked phyllo into 12 even-size rectangles.

8. Carefully fit 1 phyllo rectangle into each of 12 cups of a lightly buttered mini-muffin pan. Spoon onion filling into phyllo tart shells, filling each generously.Bake for 16 to 18 minutes, until pastry is golden and crisp and filling is bubbly. Let tarts cool in pan for 5 minutes; remove tarts and serve warm or at room temperature.

Makes 12 tarts

Pickled Red Onions

Pickled Red Onions

 Pickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! Once you make them, they'll keep in the fridge for up to 3 weeks.

Ingredients:
2 small red onions
2 cups white vinegar
2 cups water
1/3 cup cane sugar
2 tablespoons sea salt optional

2 garlic cloves
1 teaspoon mixed peppercorns

Directions:

Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.

Roasted Squash Pasta With Arugula And Pine Nuts ~ Vegan

Roasted Squash Pasta with Arugula and Pine Nuts

May 2007 was the inception of Dine With Donna.  Since that time I have published family favorites, recipes shared by friends, and recipes that I tried or posted for that someday trial.  Today this recipe marks 3,333 recipes.  I am sure there  are recipes to fit your style of cooking or to suit your taste.  Bon Appetito!

This Vegan roasted squash pasta with Arugula and Pine Nuts is the ultimate weeknight filling, healthy and delicious pasta recipe that is free of all animal products, will also being gluten-free.  Total time 45 minutes

Ingredients

For the Squash
5 cups butternut squash peeled, seeds removed and cut into 1-2 inch cubes
1 teaspoon salt
2 teaspoons rosemary diced (fresh)
1 tablespoon extra virgin olive oil
For the Sauce
1/2 teaspoon rosemary
1 tablespoon extra virgin olive oil
1/4 cup and 2 tablespoons coconut cream or milk
1 tablespoon lemon juice
1/4 - 1/2 teaspoon red pepper flakes
salt to taste
2 tablespoons reserved pasta water
For the Pasta
10 ounces fusili gluten free pasta
1/4 - 1/2 cup pine nuts preferably dry toasted
2-3 ounces arugula
1 teaspoon fresh rosemary diced
1/2 cup diced red onions
2 tablespoon capers rinsed with water and thoroughly dried
1 tablespoon extra virgin olive oil

Directions:

Preheat oven to 400 degrees F. 

In a bowl combine squash with salt, rosemary and olive oil.Toss to coat and spread in a single layer on a baking sheet. Bake for 30 minutes, stirring once.

Boil pasta according to package directions, reserving some of the pasta water.

In a food processor combine half of the cooked squash with the rest of the sauce ingredients (rosemary, olive oil, coconut cream, lemon juice, red pepper flakes, salt and pasta water). Pulse until smooth, adding more water or coconut milk as needed to thin out the sauce until desired consistency is reached.

Heat 1 tablespoon oil over medium heat and once hot add the capers, cooking them for a few minutes until lightly toasted and browned. Drain on paper towels.

Mix the pasta with the sauce. Top with arugula, pine nuts, red onions, capers, remaining squash and fresh rosemary.

 

Green Beans With Red Onions And Pine Nuts

Green Beans With Red Onions

And Pine Nuts

This is the last recipe from the cooking class "Wine Country Cooking". This is such a tasty way to serve green beans which I am sure you will agree.

Ingredients:

3 tablespoons olive oil

1 1/2 lbs. red onions, thinly sliced

1 tablespoon aged balsamic vinegar

1/2 teaspoon dried thyme

1 lb slender green beans, trimmed

3 tablespoons toasted pine nuts

***

Directions:

Heat oil in heavy large skillet over medium high heat. Add nions; saute until deep brown, about 20 minutes. Stir in balsamic vinegar and thyme; season with salt and pepper.

*

Cook beans in medium pot of boiling water until just crisp-tender, about 4 minutes. Drain; rinse under cold water until cool, drain again.

*

When ready to serve, reheat onions and toss in green beans until warmed through, about 8 minutes. Serve sprinkled with pine nuts.