Lucy Lu's amazing cakes
&
Jennifer Currie's mouthwatering chili
CONGRATULATIONS!
You will be notified as soon as your prize ships.
Tuesday, October 25, 2011
Photo Contest Winners!
The moment you have been waiting for has arrived! We have two winners for this contest and they are:
Sunday, October 23, 2011
Sausage with Kale and Peppers
Kale is the amazing little veggie that could. Although it looks more like a lettuce, it is actually a form of cabbage. Like its relatives broccoli and brussel sprouts, kale is high in beta carotene, vitamin K and vitamin C.
During World War II, the cultivation of kale was encouraged with the Dig for Victory Campaign. Victory Gardens, as they were called, were popular in the U.S., Britain, and Canada because of the lack of some foods due to rationing. The war efforts put a great deal of pressure on the public food supply, so Victory Gardens were a great alternative.
There is nothing more satisfying than growing your own food. Unfortunately, we haven't been growing anything in our little garden this summer. So I grabbed myself a big bunch of delicious kale at the market and whipped up a delicious garden fresh meal. This dish is so simple and really lets the flavor of the kale come through. Enjoy!
Ingredients
4 sausages (chicken or pork), sliced
1 pound fresh kale, coarsely chopped
1 medium onion, julienned
1/2 red pepper, julienned
1/2 green pepper, julienned
1/2 yellow pepper, julienned
2 tbsp butter
1/2 cup chicken broth
salt and pepper to taste
In a large skillet, melt butter on medium high heat. Add onion and peppers and saute until slightly transparent. Add sausage and saute until almost cooked through. Remove onions, peppers and sausage from pan.
In the same pan, add chicken broth and kale. Cover and let cook for 5 minutes. Uncover and cook for 3 - 4 minutes. Add sausage, peppers and onions and cook for another 3 - 4 minutes.
During World War II, the cultivation of kale was encouraged with the Dig for Victory Campaign. Victory Gardens, as they were called, were popular in the U.S., Britain, and Canada because of the lack of some foods due to rationing. The war efforts put a great deal of pressure on the public food supply, so Victory Gardens were a great alternative.
There is nothing more satisfying than growing your own food. Unfortunately, we haven't been growing anything in our little garden this summer. So I grabbed myself a big bunch of delicious kale at the market and whipped up a delicious garden fresh meal. This dish is so simple and really lets the flavor of the kale come through. Enjoy!
Sausage with Kale and Peppers
Ingredients
4 sausages (chicken or pork), sliced
1 pound fresh kale, coarsely chopped
1 medium onion, julienned
1/2 red pepper, julienned
1/2 green pepper, julienned
1/2 yellow pepper, julienned
2 tbsp butter
1/2 cup chicken broth
salt and pepper to taste
In a large skillet, melt butter on medium high heat. Add onion and peppers and saute until slightly transparent. Add sausage and saute until almost cooked through. Remove onions, peppers and sausage from pan.
In the same pan, add chicken broth and kale. Cover and let cook for 5 minutes. Uncover and cook for 3 - 4 minutes. Add sausage, peppers and onions and cook for another 3 - 4 minutes.
Monday, October 10, 2011
Contest Announcement: Food Photos
It's here! Our Fall contest!
The last contest was so much fun and this one is even better. See below for details!
The last contest was so much fun and this one is even better. See below for details!
Food Photo Contest
You could win this amazing Cranberry Walnut Tart!
It is so simple. All you have to do is post a picture of food YOU made on our Facebook Wall. That's it! Photos will be judged based on clarity, creativity and composition.
The deadline for submissions is October 24th.
Winner(s) will be announced on October 29th.
Prize(s) will be shipped overnight by November 1st.
One submission per person.
Sunday, October 2, 2011
Turkey Breasts with Mushroom Gravy
When is a not-so-great bottle of wine a great thing? When you need to make some gravy! (Don't let this stop you from having a glass of this not-so-great wine while you cook.)
I'm not even going to wax poetic about this recipe. It is just good. Plus, it is super quick and easy.
Ingredients
2 turkey breasts
2 cups mushrooms, sliced thick
1 clove garlic, minced
4 tbsp butter
1 tbsp flour
1/2 cup chicken broth
2 tbsp red wine
salt & pepper to taste
Brine:
4 cups water
3 tbsp salt
1 tbsp oregano
1 tbsp thyme
1/2 tbsp cinnamon
In a large container, combine all brine ingredients. Add turkey breasts to brine and let sit in the fridge, covered, for 2 to 6 hours.
Remove turkey breasts from brine and rinse in cool water. Cut into 1/4" slices. Heat a large non-stick skillet or griddle over medium high heat. Do not grease the skillet. Brown turkey slices in both sides, 3 to 5 minutes.
Remove turkey from skillet. Add 2 tbsp butter to the skillet. Saute garlic and mushrooms until browned lightly browned. Remove from pan and add 2 more tbsp butter. Lower heat to medium. When butter starts to bubble a little, add flour and whisk until creamy and bubbly at edges.
While whisking constantly; slowly add wine and chicken stock a little bit at a time, allowing it to thicken slightly bfore adding more each time. Salt and pepper to taste and add mushrooms and garlic to gravy. Cook for another 2 - 4 minutes on low heat.
Pour gravy over turkey (and mashed potatoes; you DID make mashed potatoes right?!) Enjoy!
I'm not even going to wax poetic about this recipe. It is just good. Plus, it is super quick and easy.
Turkey Breasts with Mushroom Gravy
Ingredients
2 turkey breasts
2 cups mushrooms, sliced thick
1 clove garlic, minced
4 tbsp butter
1 tbsp flour
1/2 cup chicken broth
2 tbsp red wine
salt & pepper to taste
Brine:
4 cups water
3 tbsp salt
1 tbsp oregano
1 tbsp thyme
1/2 tbsp cinnamon
In a large container, combine all brine ingredients. Add turkey breasts to brine and let sit in the fridge, covered, for 2 to 6 hours.
Remove turkey breasts from brine and rinse in cool water. Cut into 1/4" slices. Heat a large non-stick skillet or griddle over medium high heat. Do not grease the skillet. Brown turkey slices in both sides, 3 to 5 minutes.
Remove turkey from skillet. Add 2 tbsp butter to the skillet. Saute garlic and mushrooms until browned lightly browned. Remove from pan and add 2 more tbsp butter. Lower heat to medium. When butter starts to bubble a little, add flour and whisk until creamy and bubbly at edges.
While whisking constantly; slowly add wine and chicken stock a little bit at a time, allowing it to thicken slightly bfore adding more each time. Salt and pepper to taste and add mushrooms and garlic to gravy. Cook for another 2 - 4 minutes on low heat.
Pour gravy over turkey (and mashed potatoes; you DID make mashed potatoes right?!) Enjoy!
Saturday, September 24, 2011
Gnocchi with Gin Pesto
The most useless leftover in the world is mashed potatoes. No one looks in the fridge and says "Mmm! Cold, dried out, old mashed potatoes!" But don't go throwing them out right away. Those sad little taters can be repurposed into a whole delicious meal. It's true!
Gnocchi has been around in many forms for a long time, but potato-based gnocchi came about in the 16th century with the introduction of the potato in Europe. The type of potato used is particularly important. Yukon Gold or Russet potatoes will give you a mealy texture. Other forms of white potato usually result in a more gummy or chewy texture. I always go with Red potatoes. They are a little firmer once cooked and they are delicious!
And pesto, where do I start? Pesto is a simple and delicious sauce all on its own. But one of the best basil pairings often goes unnoticed...gin. That's right, gin. The floral aroma of this spirit really brings out the bold flavor of basil. If you are a little hesitant, go ahead and skip the gin in the pesto. But at least have yourself a little gin martini with this dish and you'll see what I mean.
So next time you have some leftover red-skinned mashed potatoes, don't let them go to waste. Just remember to remove the skins from the mashers before you begin. You can even make a whole bunch of these and freeze them for later use.
Gnocchi has been around in many forms for a long time, but potato-based gnocchi came about in the 16th century with the introduction of the potato in Europe. The type of potato used is particularly important. Yukon Gold or Russet potatoes will give you a mealy texture. Other forms of white potato usually result in a more gummy or chewy texture. I always go with Red potatoes. They are a little firmer once cooked and they are delicious!
And pesto, where do I start? Pesto is a simple and delicious sauce all on its own. But one of the best basil pairings often goes unnoticed...gin. That's right, gin. The floral aroma of this spirit really brings out the bold flavor of basil. If you are a little hesitant, go ahead and skip the gin in the pesto. But at least have yourself a little gin martini with this dish and you'll see what I mean.
So next time you have some leftover red-skinned mashed potatoes, don't let them go to waste. Just remember to remove the skins from the mashers before you begin. You can even make a whole bunch of these and freeze them for later use.
Gnocchi with Gin Pesto
Ingredients
Gnocchi:
1 cup mashed potatoes (make sure these are well seasoned)
2 cups unbleached flour
1 egg
1/2 cup grated parmesan
Pesto:
2 cups fresh basil
1/2 tbsp gin (trust me on this)
2 cloves garlic
2/3 cup olive oil (use the good stuff here, guys)
salt and pepper to taste
Let's make the pesto first. In a food processor, combine basil, gin, garlic and 1/2 cup olive oil. Blend until combined well. Add remaining oil and salt and pepper and puree until smooth. Easy right?
Now for the gnocchi. First, set a large pot of water to boil.
In a large bowl, knead all gnocchi ingredients together. (Don't overdo it. Just enough to get all the ingredients combined well.
On a floured surface, shape small portions of dough into 'snakes'. Then cut into 1" pieces. (Or cut smaller for Gnocchicetti.)
If your potatoes get too warm and won't roll properly during this process, pop them in the fridge for a couple minutes.
Make Ahead Tip: If you end up with more than you will eat, this is the time to freeze the gnocchi. Put uncooked pieces in a freezer bag in a single layer and lay flat in the freezer.
Once your dough is all cut up, put gnocchi in boiling water in small batches. Boil for 3 to 5 minutes. Once they start to float, they are done. Scoop them out with a slotted spoon and toss with pesto.
Serve them right away with grated asiago or pecorina romano cheese.
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