Chocolate Stout Braised Beef Short Ribs with Honey Baby Turnips

Brooklyn Brewery's Black Chocolate Stout is hands-down one of the best seasonal beers that I have ever tasted. Crafted from a special blend of roasted malts, the stout is pleasantly bitter with a dark chocolate undertone that feels luscious in the mouth. This is also very good looking beer. Poured into a tall glass, Black Chocolate Stout is extremely dark, like Coca-Cola, and forms several inches of a thick, foamy head that quickly settles into the beer. I suggest that you track down some for yourself before the winter season is over. A word of caution- at 10.1% alcohol, this stout can pack quite a punch so pace yourself. Click this post's title to view Brooklyn Brewery's website.

After knocking back a few bottles, I became so enamored with Black Chocolate Stout that I used it to braise some beautiful beef short ribs that I had picked up from the grocery over the weekend. The results were outstanding. Of course, you can substitute any dark beer in this recipe but you will miss out on the subtle interplay between the stout's bittersweet black chocolate flavor and the smokiness of the ancho chile powder that seasons the braising liquid. These shorts ribs are incredibly rich and perfect for dinner on a snowy evening.

CHOCOLATE STOUT BRAISED BEEF SHORT RIBS WITH HONEY BABY TURNIPS
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For the short ribs:

4 pounds beef short ribs, cut into 2 inch pieces
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 teaspoons vegetable oil
1 pound frozen pearl onions (do not thaw)
4 garlic cloves, crushed
1 bottle Brooklyn Brewery Black Chocolate Stout or other dark beer
1 tablespoon ancho chile powder
2 teaspoons dried thyme
1 bay leaf
2-3 cups low sodium beef stock

Preheat oven to 375 degrees.

Heat oil in heavy 12" skillet over medium high heat.

Season ribs on all sides with pepper and salt.

Sear ribs on all sides. Remove ribs to a roasting pan big enough to hold them in one layer. Make sure to place ribs bone side up in the pan.

Lower heat to medium. Drain the excess fat from the skillet so that almost none is left.

Add the frozen pearl onions and the garlic to the skillet. Saute for a couple of minutes. Stir frequently to avoid burning the garlic.

Deglaze the skillet with the beer and bring to a quick boil. As the beer comes up to a boil, scrape up any brown bits.

Add the chile powder, thyme and bay leaf.

Pour the onion and beer mixture over the short ribs.

Add enough beef stock to just cover the ribs.

Cover the roasting pan tightly with aluminum foil.

Braise the ribs in the oven for three hours.

When the ribs are done braising, use tongs to remove the ribs to a warm platter or bowl. Cover with the foil used for the roasting pan to keep the ribs warm while you prepare the sauce.

Discard the bay leaf.

Place the roasting pan on the stove over high heat and boil the sauce until it reduces by at least half, about ten minutes. Stir the sauce frequently to avoid burning the onions. If you would like a thicker sauce, boil it longer until you reach the desired consistency.

At this point, you may remove the bones from the ribs- they should fall off quite easily. Or, you may serve the ribs with the bone. It's up to you.

Pour the sauce over the ribs and serve immediately.


For the turnips:

1 1/2 pounds baby turnips
2 tablespoons unsalted butter
2 teaspoons honey
3/4 cup low sodium chicken broth
1/4 teaspoon salt

Peel the baby turnips and cut into halves or quarters, depending on the size.

Melt the butter in a small saucepan over medium heat. Add the honey and stir well.

Add the turnips and stir to coat each turnip with the melted butter and honey.

Add the broth and salt.

Bring to a boil then reduce heat to low and cover. Simmer until the turnips are just fork tender, about 25 minutes.

Remove the lid and quickly boil off any remaining liquid. The turnips will brown a little bit but make sure to stir a few times to avoid burning.

Using the back of a spoon, gently mash a few of the turnips. Leave some whole.

Spoon into a bowl and serve immediately with the short ribs.

Serves 4.

Vegetarian Envy

Here's another post that originally appeared on World Wide Webers. Click on this post's title to view the original.

I am not a vegetarian but I hold them in the highest regard. I wish I possessed the willpower and unerring commitment to better health, saving the planet and/or animal rights exhibited by most vegetarians. With only a few exceptions (and I shall not name names), my vegetarian pals are svelte, disciplined not only at the table but in life as well, and concerned with the well-being of the planet and her inhabitants. These are good people and sometimes I wonder if their goodness is a consequence of their vegetarianism or the reason why they became vegetarians in the first place. I, on the other hand, become a salivating, quivery lump whenever I smell bacon. And even though I love animals (not including birds or squirrels), I have no moral qualms about roasting them and slathering them in gravy. Every once in a while, usually after sharing a meal with one particular vegetarian friend (who invariably orders a salad with fat free dressing on the side... oh, the restraint!), I feel inspired to be a better person by cooking a meal composed solely of what grows in the soil. Should you someday also be so inspired, I invite you to prepare this delicious Asian influenced noodle bowl. This is a fun, slurpy dish with big flavors and lots of vitamins. Your taste buds and animals everywhere will thank you.

BOK CHOY NOODLE BOWL

16 ounces udon noodles or your favorite Asian noodle
5 cups low sodium vegetable broth
1 whole star anise
1 tablespoon grated or crushed ginger
2 teaspoons crushed garlic
1/4 cup soy sauce
2 teaspoons dark sesame oil
1 carrot, julienned (cut into 2 inch long matchstick sized pieces)
6 ounces of baby corn, each piece cut in half lengthwise
4 scallions, cut into one inch pieces
3 cups of chopped bok choy (do not pack down the bok choy when measuring)

In a large soup pot, bring broth to a low boil over high heat. Add star anise, ginger, garlic, soy sauce and sesame oil. Add the carrots. Cover, lower heat to medium and continue on a low boil until the noodles are ready.

Meanwhile, in a separate pot, cook the noodles according to the package directions, except undercook by 1-2 minutes. Drain thoroughly. If the noodles require less than 3 minutes to cook, do not cook them.

Add the baby corn to the broth. Add the noodles. If the noodles are uncooked, then boil for as long as directed by the package directions. (Tip: You might need to add an extra half-cup or so of broth if you use uncooked noodles and they soak up some of liquid.) Add the bok choy and scallions when the noodles are ready. Lower heat to low and simmer uncovered for a minute or two until the bok choy is wilted.

Ladle noodles, vegetables and a generous portion of broth into deep bowls. Serve steaming hot. Whomever gets the piece of star anise in their bowl has to stand up and sing a song for the amusement of everyone else.

At the table, try setting out various garnishes so that your guests can customize their noodles. Here are some tasty options:

soy sauce
sesame oil
chopped cilantro
finely chopped or grated lemongrass
chili garlic sauce
lime wedges
thinly sliced daikon radishes
toasted sesame seeds
bean sprouts
cubed, firm tofu (bring to room temperature before serving)

Serves 4.

Cake. It's Good Stuff.

There's something about cake that makes everyone happy. An occasion requiring cake is sure to be a pleasant occasion. Even in its most plebeian form (meaning prepackaged and covered in neon frosting containing more chemicals than natural ingredients), cake can be a powerful elixir against drudgery and ennui. Think about those long afternoons when you're toiling away at your office, longing to be at home in your pajamas (or just about anywhere else, for that matter), falling asleep on top of your computer. You decide that you need coffee. You head to the breakroom. What do you see? Can it be? Could it possibly be? Yes, it is. Hallelujah, it is. Some kind soul has put out a cake to share. You eat a slice with your cup of coffee. A big slice. And you instantly feel better, like you can somehow slog your way through until the closing bell rings. Mmmm. Cake. Although it's not as good as a vacation day or Prozac, it sure can lift your spirits when you're faced with an afternoon of editing spreadsheets or returning calls to people that you only pretend to like. You know what I'm talking about.

This poundcake is simple to prepare but will impress with its sweet, intriguing flavor. Orange adds freshness and almonds contribute a nutty richness. But it's the cardamom that will have everyone reaching for seconds and trying to guess your secret ingredient.

ORANGE POUNDCAKE WITH SUGARED ALMONDS
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For the cake:

2 cups softened unsalted butter
3 cups white sugar
6 extra large eggs
2 teaspoons vanilla extract
1 1/2 teaspoons ground cardamom
1 tablespoon orange zest
3 cups sifted flour
1 cup light cream

For the glaze:

1 cup orange juice
1 cup white sugar
1/4 teaspoon ground cardamom

For the topping:

1 tablespoon cold unsalted butter
3/4 cup unsalted sliced almonds
1/8 cup turbinado sugar

Preheat the oven to 275 degrees.

Grease and flour a bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add all of the eggs at once. Cream the eggs into the sugar mixture until smooth and pale yellow.

Add the vanilla extract, cardamom and orange zest. Mix thoroughly.

Add all of the flour. Pour the cream on top.

Mix thoroughly until very smooth. Batter will be very thick.

Pour into prepared bundt pan. Smooth top with a rubber spatula.

Bake for 60 minutes. Then turn up oven to 350 degrees and bake for another 20 minutes

While the cake is baking, combine glaze ingredients in a small saucepan. Boil until sugar is completely dissolved and liquid becomes syrupy, about ten minutes. Remove from heat and allow to cool while cake finishes baking.

When cake is finished baking, allow to cool in the pan for 10 minutes before turning out onto a serving plate.

Place strips of wax paper around the base of the cake to cover the exposed plate edges. Gently lift up the bottom of the cake to slide the edges of the paper underneath about half an inch.

Use a spoon to drizzle the cooled glaze all over the cake. The excess will drip off the cake onto the wax paper. You can scoop it up and drizzle it back over the cake, if you wish.

While the glaze is setting, melt the tablespoon of butter in a small saute pan over medium high heat.

Add the almonds. Stir until the almonds are coated in butter.

Add the turbinado sugar. Stir and cook just until the sugar crystals start to melt then remove from heat.

Using a spoon, spoon the sugared almonds over the top of the cake.

Gently pull away the wax paper and discard.

Cake is ready to serve. Or, store covered on the counter for up to two days.

Serves 10.

The Fairy Godmother

Emily and Cat joined The A List so now they need to get their party on! You know what that means... cocktail time! These lovely ladies have been my BFFs since college and are friends so dear that they are like family. They are also my children's godmothers. Or, as my darling daughter always calls them- the fairy godmothers, because they must be magical to always know exactly the right presents to send for Christmas and birthdays. So pop a cork and raise your glass to Emily and Cat!

THE FAIRY GODMOTHER

1/2 small, ripe honeydew melon
6 large raspberries
1 bottle dry champagne

A few hours before cocktail time, place the raspberries in a single layer on a small plate line with wax paper. Put in the freezer.

Peel and seed the honeydew. Puree until smooth in a blender.

Place one tablespoon of the honeydew puree in the bottom of a champagne flute. Top off with champagne. Drop a frozen raspberry into the glass to keep the drink cold.

Make a toast to friendship and enjoy.

Makes 6 cocktails.

Golden Split Pea Soup with Ham and Black Pepper Parmesan Biscuits

Let's face it - split pea soup can be horrifying. Done wrong, split pea soup is sludgy, unpalatable and usually an unfortunate shade of green. Cooked my way, split pea soup is golden like sunshine and redolent with the savory deliciousness of ham and onion. This is a humble and hearty soup, perfect for dunking a black pepper parmesan biscuit. The biscuit's peppery bite is the perfect compliment to the saltiness of the ham. And underneath it all are the earthy golden split peas, which break down into a rich, creamy porridge-like broth. This soup freezes and reheats well, so whip up a double batch and save some for a long winter's night.

GOLDEN SPLIT PEA SOUP WITH HAM AND BLACK PEPPER PARMESAN BISCUITS
printer friendly recipe

For the soup:

1 pound dried golden split peas
6-7 cups low sodium chicken or vegetable broth
1 tablespoon olive oil
1 celery stalk, finely diced
2 medium yellow onions, finely diced
1 carrot, finely diced
2 big garlic cloves, mashed to a paste
1 ham hock or 1 leftover ham bone with plenty of meat on it
1 bay leaf

Heat olive oil in large soup pot over medium heat.

Add celery, onions, carrots and garlic. Saute the vegetables until softened, about 15 minutes. Stir frequently to avoid sticking and burning the garlic.

Add six cups of broth and bring to a simmer.

Add peas. Stir thoroughly.

Add ham hock or ham bone. Add bay leaf.

Cover and simmer for one and a half hours, stirring occasionally. If the soup looks too thick for your liking, add another cup of broth.

Before serving, remove bay leaf and ham from the pot. Shred or cut meat off the ham bone into bite size pieces. Return ham pieces to the soup and stir thoroughly. Simmer for another few minutes.

Serve piping hot.

Serves 6.


For the biscuits:

3 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup grated parmesan
2 coarsely ground black pepper
1/2 cup vegetable shortening
1 cup milk

Preheat oven to 425 degrees.

Sift together the flour, baking powder, salt into a large mixing bowl.

Stir the parmesan and black pepper into the flour.

Use a pastry blender to cut the shortening into the flour until it resembles coarse cornmeal. Or, use your fingers to rub the shortening into the flour.

Slowly pour in the milk while stirring with a fork. Stir until a soft dough forms.

Sprinkle a little flour onto your work surface. Knead the dough for about 30 strokes.

Use your hands to pat out the dough on the board into a thick rectangle. Then use a rolling pin to roll out the rectangle until it is about 2/3 inch thick. Cut into twelve equal pieces.

Place biscuits on baking sheet one inch apart.

Back for 15 minutes, until golden brown.

Serve warm.

Makes 12 biscuits.

Penne with Greens & Tomatoes

Another recipe that appeared last year on World Wide Webers. Enjoy!

Today I will share with you a simple pasta dish that uses traditional Italian flavors, like tomatoes and spinach, but with a little twist that might be new to you. I imagine that Popeye would order this pasta dish if he went to Italy with Olive Oyl and Swee'Pea on a family vacation. I picture him strolling around a Roman piazza, puffing away on his corncob pipe and scoping out the nearest supply of spinach to bulk up his strength in case Bluto shows up.

Fortunately, we don't need to travel to Italy to get real Italian flavor in our American kitchens. I have never been to Italy but I really enjoy that country's tradition of combining dark, leafy greens with pasta. You've probably eaten sauteed spinach but have you ever tried cooking arugula? It's delicious and pairs extremely well with garlic. Cooking arugula intensifies its peppery bite, which is beautifully tempered by the sweetness of tomatoes. Although I can't promise that eating this dish will result in superhuman strength like Popeye, I can promise that it tastes great.

PENNE WITH GREENS & TOMATOES
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1 pound penne
1 tablespoon olive oil
4 garlic cloves, thinly slice
1 28 ounce can Italian style diced tomatoes
3 cups chopped spinach
1 cup chopped arugula
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 cup grated parmesan or pecorino romano or your favorite Italian cheese

Cook the penne according to package directions.

The sauce takes about the same amount to prepare as the penne takes to cook so begin the sauce while you wait for the pasta water to boil.

Heat the olive oil to medium in a large saute pan with high sides.

Add the garlic and saute until the garlic begins to turns golden brown on the edges, about three minutes. Stir the garlic frequently to avoid burning. (Tip: If the garlic begins to burn, lower the heat and add a tablespoon of the tomato juice from the canned tomatoes to stop the burning. Slowly bring the pan back up to medium heat once the burning stops.)

Add the spinach, arugula and salt. Cook the greens until just wilted, about 2 minutes.

Add the entire can of tomatoes, including the juice.

Stir in the oregano.

Let the sauce simmer gently until the pasta is done cooking.

Once the pasta is cooked, drain thoroughly but do not rinse. Pour into a large serving bowl and ladle the sauce over the pasta.

Sprinkle the cheese on top or pass the cheese at the table.

Serves 4 very generously.

Lemongrass Chicken Spring Rolls with Sweet Sesame Dipping Sauce

These easy-to-assemble spring rolls are sure to be a big hit at your table. Finely grated ginger, garlic and lemongrass give a real kick to tender morsels of chicken. Don't be put off by the idea of handling the rice paper wrappers because they look more delicate than they actually are. And they come in huge packages of at least fifty so it's okay if you accidentally rip one. You'll definitely have enough for this recipe. Try doubling or tripling this recipe for your next cocktail party.

LEMONGRASS CHICKEN SPRING ROLLS WITH SWEET SESAME DIPPING SAUCE
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For the spring rolls:

16 round rice paper wrappers
1 cup cooked chicken, shredded or cut into very small pieces
1/2 cup of pea shoots or bean sprouts
1 cup shredded bok choy or cabbage
1/4 cup chopped bamboo shoots
2 scallions, chopped
1/2 cup shopped cilantro
1 tablespoon lemongrass, finely grated
3 garlic cloves, finely grated
1 inch knob of ginger, finely grated
1/2 teaspoon salt

For the dipping sauce:

2 tablespoons rice wine vinegar
4 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon honey

Whisk together all of ingredients for the dipping sauce. Set aside until ready to use.

If using pea shoots, trim off most of the stems if they seem stringy or woody. If the shoots are longer than two inches, cut them in half.

Mix together all of the ingredients for the spring rolls, except the rice paper wrappers.

Fill a shallow bowl with very hot water.

Work with one rice paper wrapper at a time. Dip the wrapper in the hot water until it becomes soft, flexible and translucent. Gently shake off excess water.

Lay wrapper on flat surface. Place one tablespoon of the filling in a log shape on the bottom third of the wrapper.

Gently lift the bottom edge of the wrapper and fold over the filling. Fold in the sides of the wrapper. Gently roll up the wrapper until a small cylinder is formed, taking care to press out any air bubbles in the filling section. Be sure to press the edges with gentle pressure to seal the spring roll.

Repeat with remaining wrappers and filling. You will probably need to replenish the hot water a couple times as it cools down.

Makes 16 small spring rolls. Serve with dipping sauce.

TIP: If you don't have any plain leftover chicken, you may use chicken canned in water or broth, or sliced chicken from the deli. Be sure to thoroughly drain the chicken if using canned. If using sliced chicken from the deli, ask for the slices to be extra thick so that the chicken doesn't disintegrate when you chop it.

Bucatini Rigati with Artichokes & Prosciutto

This is another one of my recipes that was published previously on World Wide Webers.

There are a few universal truths in which I whole-heartedly believe: all babies are precious, what goes up must come down, and everybody likes pasta. So, because I already have all the babies I want and because I can't control gravity (although that would be an awesome superpower to have), I present to you:

BUCATINI RIGATI WITH ARTICHOKES AND PROSCIUTTO
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1 pound bucatini rigati (ridged, hollow spaghetti)

1/4 cup olive oil

3 tablespoons butter

1 tablespoon flour

1 cup chicken broth (reduced sodium) (I like Better Than Bouillon- find it in the soup aisle)

3-4 large garlic cloves, chopped

4 tablespoons chopped Italian flat leaf parsley

3 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 14 ounce can artichoke hearts packed in water, drained & sliced (NOT the marinated kind) (feel free to use thawed and drained frozen artichoke hearts)

4 tablespoons grated parmesan cheese

8 ounces prosciutto, chopped (if you don't have prosciutto, try Virginia ham or pancetta)

1/4 teaspoon red pepper flakes (optional)

Put a large pot of water on high heat and bring to a boil. Feel free to season the water with a big pinch of salt.

Cook the pasta according to the package directions. Bucatini rigati usually takes about 6 minutes to cook until al dente.

Meanwhile, melt butter and oil in small saucepan over medium low heat. Stir until well combined.

Add flour, stirring until smooth. Cook for two minutes until thickened slightly.

Add chicken broth, stirring until fully incorporated.

Add garlic, parsley, lemon juice, red pepper flakes, salt and pepper. Cook for 2 minutes, stirring once or twice. Do not allow to boil.

Blend in cheese, stirring until smooth.

Fold in artichoke hearts. Cook for 3 more minutes. Stir a few times. Again, do not allow to boil.

Add prosciutto and stir carefully to avoid clumping up the prosciutto. If it does clump, no worries. Separate the clumps with a fork or just leave them. It will still taste good.

Lower heat and continue to cook until prosciutto is warmed through, about 5 minutes. If the pasta isn't done yet, reduce heat to the lowest setting and cover the pot to keep the sauce warm. Stir every once in a while to prevent the proscuitto from sticking to the bottom.

Drain pasta thoroughly (do not rinse) and transfer to serving dish. Pour over sauce. Toss gently to spread sauce throughout the pasta. Serve immediately.

Serves 4-6 very generously.

COOKING TIPS: You probably looked at the ingredients list and thought, "Holy crap! That's a lot of stuff." It's not--I promise that this is a manageable recipe if you follow a few suggestions:

1. Put out your colander for draining the pasta and your bowl for serving before you begin cooking.

2. Measure and chop all of your ingredients before you begin cooking.

3. Start preparing the sauce as soon as you put the water on to boil.

4. If you forget to add an ingredient at the proper time, so what? Add it when you remember. If you forgot the garlic, I suggest adding a few extra minutes of cooking time to allow the garlic to cook through completely.

Ginger Chicken Noodle Soup

Chicken noodle soup, as we all know, is THE classic comfort food. Warming the body and soul on chilly days, soothing the aches and pains on sick days, and a mother's best friend on picky-eater days. I freely admit that I have a fondness for Campbell's, straight from the tin and zapped in the microwave. It's an uncomplicated soup that reminds me of less complicated days. But when I am feeling a little more grown-up but still craving chicken noodle soup, I dress up a homemade version with fresh ginger and scallions. This Asian inspired soup is not only easy to prepare and low in fat, it tastes just as mmm mmm good as my beloved Campbell's.

GINGER CHICKEN NOODLE SOUP
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2 small boneless, skinless chicken breasts
5 whole black peppercorns OR Szechuan peppercorns
2 nickel sized slices of ginger AND 1 tablespoon minced ginger
1 garlic clove, crushed AND 2 garlic cloves, minced
4 scallions, chopped
1/2 cup bamboo shoots
1 tablespoon soy sauce
12 ounces of your favorite dried Chinese egg noodles
8 cups of low sodium chicken broth

Place chicken, peppercorns, slices of ginger and crushed garlic in a small saute pan with high sides. Add enough cold water to just cover the chicken. Place over medium heat and bring to a simmer. Poach chicken until cooked through and no longer pink in the center, about 10-12 minutes. Turn the chicken over halfway through the cooking time.

Discard the poaching liquid and spices.

Chop chicken into small, bite size pieces.

In a large soup pot, bring broth and remaining ginger and garlic to a boil. Cook egg noodles in boiling broth according to package directions.

One minute before noodles are finished cooking, add chicken, scallions and bamboo shoots to the soup. Stir gently to distribute chicken and vegetables throughout the pot.

Remove from heat and sprinkle with the soy sauce. Serve immediately.

Serves 4 very generously.

Roasted Pepper & Onion Salad with Smoked Paprika Vinaigrette

The supermarket was having a sale on red bell peppers so I bought way too many. My family will be eating red bell peppers with almost every dinner for the rest of the week. Sorry, guys! Fortunately, bell peppers are versatile so we won't get too bored. They can be cooked just about any way and they take on many different seasonings so well. I also like how bell peppers add a mellow sweetness to any dish when they are sauteed or roasted. In this recipe, the sweetness of roasted peppers provides the backdrop for an assertive vinaigrette featuring smoked paprika and garlic.

ROASTED PEPPER & ONION SALAD WITH SMOKED PAPRIKA VINAIGRETTE
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2 large red, yellow or orange bell peppers, seeded and cut in large wedges
1 large onion, peeled and halved
3 cups of baby spinach
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon smoked paprika
1/4 teaspoon sea salt
1 garlic clove, mashed into a paste
1 tablespoon chopped cilantro or parsley

In a large bowl, whisk together the oil, vinegar, smoked paprika, salt and garlic.

Turn on the broiler to its highest temperature.

Place the peppers, skin side up, and the onions, cut side down, on a baking sheet. Broil 5-7 inches away from the heat for about 10 minutes, until the peppers and onions are charred and have softened.

Place peppers in a bowl and cover with plastic wrap for 10 minutes

Remove onions to a cutting board while still warm. Take off the blackened outer skin and discard. Cut the onion into small wedges. Add onions to vinaigrette.

Remove peppers from bowl while still warm. Carefully peel off the charred skins and discard. Cut the peppers into strips and add to vinaigrette and onions.

Toss peppers and onions in vinaigrette until coated.

Arrange the spinach on a serving platter. Spoon the peppers and onions on top of the spinach. Drizzle over any vinaigrette remaining in the bowl.

Garnish with cilantro.

Serves 4 as a side dish or 2 as a light lunch.

Simon and Garfunkel Sang About It So You Know It's Good

Some of my recipes were published previously on another blog called World Wide Webers, which is authored primarily by my brilliant father-in-law. In the interest of keeping all of my recipes in one place, I have decided to crosspost my old stuff with this new blog. Click on the title of this post to take you to the original.


Parsley, sage, rosemary and thyme. The Fantastic Four of the herb garden. Today, we pay homage to rosemary, which looks like prickly pine needles but tastes oh so good.

Here's an herb rub that you can slap on a piece of meat right before cooking so you can enjoy a low fuss dinner that doesn't involve a lot of planning. You can also use this rub as a seasoning to enliven a ho-hum recipe that needs a flash of brilliance. Rosemary, the superstar of this herb rub, is an excellent flavoring for beef and lamb, not mention chicken and turkey. Its woody fragrance pairs especially well with the succulence of a juicy steak or lamb chop.

Rosemary also has a reputation for improving memory. Shakespeare buffs might remember Ophelia's line from Hamlet: "There's rosemary, that's for remembrance." So toss aside the ginkgo biloba pills and instead bite into a big, fat steak seasoned with this rub. Even if your brain doesn't respond, your taste buds will.

ROSEMARY RUB

4 tablespoons dried rosemary
3 tablespoons garlic powder
1 tablespoon dried oregano
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 1/2 teaspoons dry mustard

Gently crush the rosemary with a mortar and pestle. If you don't have a mortar and pestle, crush the rosemary against the side of a bowl using the back of a heavy spoon.

Thoroughly mix together the rosemary and the remaining herbs and spices.

Put the rosemary rub into a container with an air tight lid. Store in a cool, dark place up to one year.

Makes almost 2/3 cup of rub, enough for several uses.

IDEAS ON HOW TO USE:

1. MEAT: Massage a spoonful onto both sides of a steak or lamb chop before cooking. If you have time, let the meat rest in the fridge for an hour or two before cooking to allow the oils of the herbs to penetrate the meat.
2. GRAVY: Stir a big spoonful into your favorite homemade gravy recipe. Or, buy a can of plain gravy and spiff it up with this rub.
3. MEATBALL SANDWICH: Add 2 teaspoons to an 8 ounce can of plain tomato sauce. Heat over medium heat and serve with good quality frozen meatballs, prepared according to the package, on crusty buns.
4. QUICK FOCACCIA: Use your favorite prepared pizza dough (look for it in the dairy aisle or in the freezer section of the supermarket) to make a quick snack or appetizer. Spray a baking sheet with nonstick spray. Press out the dough into the desired shape until it is one inch thick. Score the top and brush generously with olive oil. Sprinkle 2 teaspoons of Rosemary Rub and 1 tablespoon grated parmesan cheese across the surface. Bake at 400 degrees Fahrenheit for 15 minutes, or until golden brown on top. Serve warm or at room temperature.
5. EASY ROAST CHICKEN: Drizzle a whole chicken with 1 tablespoon olive oil. Cut a lemon in half and squeeze the juice over the chicken. Stuff the lemon halves into the chicken's cavity. Rub 1 tablespoon of rosemary rub into the skin. Bake at 350 degrees Fahrenheit, eighteen to twenty minutes per pound.

Happy Hour with The Lovely Girlfriend

Kudos to Karen for becoming the second person to join The A List and earn herself a celebratory cocktail. I am always impressed by her compassion, great taste in music and her fluency in Russian as a second language. I have it on pretty good authority that 10 out of 10 people agree that Karen is a very awesome lady, especially her boyfriend. (He also happens to be awesome. Check out his site at www.thecultureofme.com.) Said boyfriend has the most wonderful term of endearment for his sweetie- The Lovely Girlfriend. His website makes frequent references to The Lovely Girlfriend. And now Revel & Feast does too. But in Russian.

милые подруги (The Lovely Girlfriend)

3 juicy blackberries
1 small mint leaf
1 shot of light rum
1 cup of ginger ale

In a tall glass, muddle together the blackberries and mint until the blackberries release some of their juice and the mint is fragrant. Pour in the rum and top off with the ginger ale. Serves one Lovely Girlfriend.

Pumpkin Ravioli with Pancetta & Walnuts

My darling daughter wanted to bake pumpkin pies for Thanksgiving so we had a large can of pumpkin puree leftover. For the past few months, I've been seeing pumpkin ravioli in various forms just about everywhere I go so I decided to experiment with creating my own pumpkin ravioli recipe. The results were homey but sophisticated. This beautiful dish looks difficult to prepare but it's not even though there are multiple steps. You can impress your dinner guests without breaking a sweat if you follow the recipe one step at a time. The trick is to allow yourself plenty of time to put it all together, maybe even preparing the ravioli beforehand and freezing them. I made a large batch of ravioli and froze some of it in single layers separated by wax paper. They cooked up like a dream and retained the freshness that comes from making your own pasta by hand.

PUMPKIN RAVIOLI WITH PANCETTA & WALNUTS
printer friendly recipe

For the ravioli filling:

1 1/2 cups pumpkin puree (this is not the same as pumpkin pie filling, which is already seasoned)
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon nutmeg

For the fresh pasta:

3/4 cup unbleached flour
3/4 cup semolina flour, plus 1/4 cup semolina for dusting the work surface
1/2 teaspoon salt
2 eggs
2 tablespoons water
2 tablespoons olive oil
2 teaspoons tomato paste

For the sauce:

5 tablespoons unsalted butter
1 large shallot, minced
4 ounces of pancetta, shredded
1 teaspoon dried sage
1/4 cup toasted and chopped walnuts

To prepare the filling: In a medium sized bowl, thoroughly mix together all of the ingredients for the ravioli filling. Refrigerate until you're ready to fill the ravioli.

To prepare the pasta:

1. On a cutting board or other flat surface, make a mound with the flour and 3/4 of a cup of the semolina. Create a small well in the center.

2. In small bowl, beat together the eggs, salt, water, olive oil and tomato paste.

3. Pour the eggs into the center of the well.

4. Use a large fork to slowly incorporate the dry ingredients into the eggs, pushing a little from the inside wall of well into the eggs and stirring slowly in a circular motion until all of the ingredients are mixed together.

5. You should have a soft, somewhat crumbly dough. If it's too crumbly to hold together with pressure, knead in an extra egg white.

6. Dust the work surface with some of the reserved semolina. Knead the pasta dough for ten minutes, until pliable and smooth.

7. Fashion the dough into a ball and wrap in plastic wrap. Let rest in the refrigerator for 30 minutes.

8. Divide the dough into six equal pieces. If you're lucky enough to have a pasta machine, follow the manufacturer's instructions for rolling the dough to create sheets for ravioli. If you're like me and have no machine, you are about to have a really fun time rolling that dough by hand.

9. To roll by hand, dust the work surface with semolina and rub a little on a rolling pin. Use your hands to pat a portion of the dough into a flat oval or rectangle. Using the rolling pin, roll with firm pressure to create a thin, almost translucent sheet of pasta, about 12 inches by 14 inches.

10. Use a wine glass or round cookie cutter to cut out circles in the dough. Gently remove the excess dough and save to roll out again.

11. To make the individual ravioli pieces, place one rounded teaspoon of filling in the middle of one circle. Using your finger or a small pastry brush, brush water on the exposed dough around the filling. Use another circle to make the top, gently stretching the dough to cover the filling and firmly sealing the edges with your fingers. You can be fancy and crimp the edges with a fork or use a fluter to trim the edges. Or leave them plain. Whatever you want.

12. Place finished ravioli on a piece of wax paper or a clean, moist dishtowel until ready to cook.

13. Repeat steps 9 through 12 until all of the filling and dough is gone.

14. If freezing for later use, line a container with wax paper and place ravioli in single layers, each separated by a layer of wax paper. This will stay fresh in the freezer for a couple of months.

15. To cook fresh or frozen ravioli, bring a large pot of water to a boil. Drop in the ravioli one by one. Lower heat and allow water to simmer. Stir ravioli gently to prevent them from sticking together. Fresh ravioli cooks in five to six minutes. Frozen ravioli cooks in about 12 minutes.

16. Remove cooked ravioli with a slotted spoon to a deep platter.

To prepare the sauce:

1. While the ravioli is cooking, melt the butter in a small skillet over high heat.

2. When the butter is melted and beginning to brown, add the shallots. Cook until the shallots begin to turn golden.

3. Add the pancetta and saute until the pancetta become crisp.

4. Add the sage and cook for another minute or two to incorporate the flavors.

5. Pour the sauce over the ravioli.

6. Sprinkle walnuts over the ravioli and serve immediately.

Should make 40 ravioli, if you roll out the dough thin enough. Serves 4.

PS: Vegetarians can leave out the pancetta to create a meat free dish. Try adding an extra shallot or a little garlic instead.

My Very First RSVP to Revel & Feast!!

Congrats to my best girl Lauren on becoming the first follower of Revel & Feast. She now gets a cocktail named in her honor. What's that you say? You want a cocktail named after you too? Join The A List and I'll make it happen.

Lauren is not only a very pretty lady, she also has a very sexy brain that she uses to defend your consumer rights in the courtroom. Thus, I present to you:

THE SEXY LAWYER

3/4 cup white sugar
5 cups very cold water
1 cup freshly squeezed lemon juice (please do not cheat by using bottled juice)
1 inch knob of ginger, thinly sliced
1 cup amaretto
1/3 cup vodka

In a small saucepan, combine the sugar, one cup of water and the ginger slices. Make a simple syrup by completely dissolving the sugar in the water over low heat. Remove from heat and allow to cool.

Discard ginger slices.

Pour the lemon juice into a pitcher and then pour in the simple syrup. Stir thoroughly.

Add the remaining water, amaretto and vodka. Stir thoroughly.

Pour over ice into a tall glass. Sit back and enjoy.

Makes enough for you and your five best friends.

Caraway Crusted Pork Roast with Spaetzle

I love pork. It's so good in so many different ways. Pork is widely heralded as the world's most popular meat and it's easy to see why. When cooked properly, pork is succulent yet lean, tender but substantial, and truly delicious. Back in the day, you had to torture pork until it was cooked to ridiculously high temperatures to avoid trichinosis, which meant that old school pork was as yummy as shoe leather. Fortunately, due to advances in raising pigs, trichinosis is not a concern anymore so clocking in at 160 degrees will keep you safe and keep your pork moist. At 160 degrees, a pork roast will still have a slight rosiness to its center so don't freak out if you see a bit of pink.

This dish showcases the classic German combination of pork and caraway. Spaetzle is side dish of tiny noodle-like dumplings that traditionally accompanies meat dishes in Germany and Austria. Spaetzle is also a very fun word to say and would make a great name for a pet. Here, the nutmeg flavoring the spaetzle provides a fine balance to the pork's caraway crust and full-bodied tomato gravy. Serve with a simple green salad to round out the meal.

CARAWAY CRUSTED PORK ROAST WITH SPAETZLE

For the pork roast:

3 1/2 pound boneless pork roast
1 tablespoon olive oil
1 tablespoon caraway seeds
1 teaspoon yellow mustard seeds
1 teaspoon thyme
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 medium yellow onions, thinly sliced into rings
1 cup low sodium beef broth
1 tablespoon tomato paste

Preheat the oven to 450 degrees.

Using a mortar and pestle, gently crush together the caraway seeds and mustard seeds. Mix in the remaining herbs and spices.

Cover the bottom of a small roasting pan with the sliced onions.

Place roast, non-fat side up, on the onions and massage with half of the olive oil. Rub half of the caraway seed mixture into the top of the roast, taking care to press the seeds firmly into the meat.

Turn roast over and repeat with remaining olive oil and caraway seed mixture.

Place roast in the oven for 10 minutes then lower heat to 350 degrees. Cook for approximately 20 minutes per pound.

Remove roast from oven when internal temperature reaches 155 degrees. Place roast on serving platter, tent loosely with tin foil and allow to rest for ten minutes. Internal temperature will reach 160 degrees while the roast rests.

Place roasting pan containing onions over stove burner on medium high heat. Add beef broth and bring to a quick boil. Scrape up any brown bits that appear in the bottom of the pan. Stir in tomato paste until fully incorporated. Lower heat and simmer for 5 minutes to thicken the gravy.

Thinly slice pork roast and arrange on serving platter. Spoon over the tomato gravy, including the onions.

For the spaetzle:

1 1/2 cups flour
1 1/4 teaspoons salt
1/2 teaspoon nutmeg
2 eggs
1/2 cup to 3/4 cup milk
1 tablespoon butter
1 teaspoon of dried parsley or 1 tablespoon chopped fresh parsley
few grinds of black pepper

Combine together the flour, 1 teaspoon of the salt and the nutmeg.

In a separate bowl, whisk together the eggs and 1/2 cup of milk.

Pour the wet ingredients into the dry ingredients. Whisk until smooth. The mixtures should be like thick pancake batter. If too thick, add in one extra tablespoon of milk at a time and whisk until the proper consistency is achieved.

Bring a large pot of water to a boil.

Position a large holed colander (not a sieve!) over the boiling water and slowly pour in the batter one cup at a time. Swirl the colander to allow the batter to run through the holes and into the water. The spaetzle are fully cooked when they float to the surface. Used a slotted spoon to transfer cooked spaetzle into a bowl. You will need to cook the spaetlze in a few batches.

Place the butter, parsley, remaining salt and pepper in a small bowl and microwave until the butter is melted. Gently toss the spaetzle with the melted butter.

Serves 6.

Coriander Steak Tips with Broccoli

You're probably familiar with coriander in its leafy form as cilantro, an herb commonly tasted in Mexican and some Asian cuisines. Coriander, as a spice, comes in seed form or ground to a powder. It carries a completely different flavor profile compared to cilantro, even though they come from the same plant. Ground or seed coriander has a clean, subtle citrusy taste whereas cilantro has a bolder, more astringent taste. Coriander in all its forms is popular at my house so you will see it popping up in many different kinds of recipes because it marries well with so many other herbs and spices. In this particular dish, the coriander really makes the broccoli sing and nicely underscores the beefy goodness of the steak tips.

CORIANDER STEAKS TIPS WITH BROCCOLI
printer friendly recipe

1 1/4 pounds steaks tips, cut into 2 inch pieces
1 large onion, roughly chopped
2 cups broccoli florets
2 garlic cloves, sliced thinly

1/2 tablespoon coriander seed
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes

1 1/2 cups low sodium beef broth
1 1/2 teaspoons corn starch
1 1/2 teaspoons cold water

Crush spices together with a mortar and pestle. Rub into steak tips.

Heat oil in large saute pan with high sides over medium heat.

Brown beef well on all sides, about 2 minutes per side. Remove beef from pan onto a plate. Set aside.

Add onions and broccoli to pan. Saute until vegetables begin to soften and brown on the edges, about 5 – 7 minutes.

Add garlic and 1/2 cup of beef broth. Cover and steam/simmer until broccoli is crisp-tender, about 5 minutes.

Add beef and any accumulated juices to the pan.

Add remaining one cup of beef broth. Bring to a boil

Mix together the cornstarch and cold water until smooth. Quickly stir mixture into pan.

Lower heat to low and simmer uncovered for another five minutes.

Pair with hot jasmine rice or noodles.

Serves 4.

Substitution: Swap broccoli with 2 cups of chopped red and yellow peppers.

A New Blog for a New Year

The first day of the year ... a time to make resolutions, try unfamiliar things and breathe in the optimism that comes with new beginnings. Because I usually break any resolution in record time, this year I will keep it simple by just trying something new. Hence, this blog. Those of you already acquainted with me know how much I enjoy cooking, friends and parties. This blog will chronicle the new recipes I create, new foods and new places I encounter, interesting people I meet along the way, and whatever else strikes my fancy.