recipe

Fat Tuesday Jambalaya

Food Photography, Inspiration, Recipes

Somebody has said that if ever a good Louisianian died, went to heaven and found no gumbo there, he’d come straight back!

I’m not from Louisiana. I am still standing. And I made gumbo a few months ago. Fat Tuesday called for Jambalaya. Homemade Hot Sausage and Shrimp Jambalaya.

I based my recipe on this:

Susan made a Maraschino Walnut Cake. So delicious!

A recipe from the following book. If you can find it, buy it. It’s a classic.

McBride writes: “I would rather show my appreciation of American food by eating it than by writing about it. But because I have a weakness for trying everything once, I finally did begin the well-nigh impossible task of writing the history of America in its food.”

Picnic-Perfect Lemon-Tahini Slaw

Color Photography, Food Photography, Inspiration, Recipes

I had two favorite cookbooks out on the kitchen table opened to recipes for coleslaw: The Taste of Summer and Earth To Table Every Day.

Susan saw them and asked what I was looking for. I told here and a few minutes later she came back into the kitchen and gave me a copy of this recipe. I am so happy she did. Delicious!

Quoting from Cooking at The New York Times:

“This vegan recipe fulfills the need for a creamy slaw that can sit out in the sun. Instead of dairy and raw egg yolks, this slaw is slicked with tahini and mustard. Capers, lemon zest and scallions are smashed into a coarse paste, then massaged into the cabbage to lend umami and a salty punch. Snap peas and radishes add crunch, but feel free to swap in celery, jicama, fennel or other vegetables. This is a decidedly savory slaw; if you want some sweetness, add honey to the dressing, to taste. The slaw can sit out — poolside, deskside, at a picnic — for up to 3 hours, and it keeps for 3 days in the fridge.”

Note my changes in bold below.

Ingredients

  • 2 tablespoons capers
  • 1 tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons)
  • 6 scallions, thinly sliced (Note: used 1/4 cup of diced red onion.)
  • 1 medium Savoy or other green cabbage (1 1/2 to 2 pounds), cored and thinly sliced (Note: I used red cabbage as that is what was in my fridge.)
  • I large carrot grated (Note: My addition.)
  • Kosher salt and black pepper
  • ¼ cup tahini
  • 1 tablespoon Dijon mustard, plus more to taste
  • 8 ounces snap peas, thinly sliced lengthwise (Note: I used a cucumber instead.)
  • 3 large or 6 small radishes, cut into matchsticks (Note: I didn’t have any but I did add 1/3 cup unsalted peanuts!)

Preparation

  1. Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
  2. Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
  3. Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.

Based on a recipe from Ali Slagel.

Susan’s Birthday

Inspiration

Yesterday, Friday, January 8th, was Susan’s birthday. When I woke up on the day before, the 7th, I thought the 7th was the 8th.

Before she woke (on the 7th), I scrambled to wrap her present and make her card. (See Freddy above sniffing at her card and present.) Soon she came out of the bedroom and I said “Happy Birthday!” She said, “Today’s not my birthday. It’s the 8th.” I said, “Today is the 8th. Come. Let’s look at the calendar.” Sure enough it was the 7th. This confusion a sign of the times. To misquote a song by Chicago, “Does anybody really know what day it is?”

I know tomorrow is Sunday because the Sunday New York Times is delivered. And Wednesday is garbage day because I see that our street is lined with barrels filled with garbage. And Friday is Brooks and Shields (Now Washington Post columnist Jonathan Capehart since Shields recently retired). But other than that I am never sure of the day or date. Or time! This a sign of the pandemic and being in quarantine. I need a calendar!

Susan opened her card first upon waking on the 8th, a picture of our kitchen table which I think says much about who we are, our interests, our love of books and beauty. And it reminds me of a painting by French Impressionists. I enjoy still lifes of our home.

Years ago, I wrote:

This is
A Place
A Table
Round, of grace
A flowered tablecloth
A bowl of lemons and limes
Apples and oranges
We hold hands
Thank You God
For these gifts
We are about to receive
From your bounty
Through Christ our Lord
Amen.
A table of grace.
We then enjoyed a cup of coffee and soon I made us bacon and blueberry pancakes.
I spent much time organizing my photos of Times Square @ 1980s for my book, “Famous People Famous Places“. I am happy that I have made great progress on the project since reading about myself in the NYTimes Sunday Book Review section a few weeks ago (See previous post).
This is how the organization comes along. First I printed contact sheets of all the photos, cut them into “negs” and placed them on a large paper board.
Then I spent many hours looking at the images, determining an order, a sequence that made sense to me.
I then took these negatives and taped them into my journal so that I can reference them as I upload to Blurb.
During lunch, Susan suggested we order out for dinner. We often do order out for pizza on Friday nights. But after I walked Freddy in the afternoon, I returned home cold and thought there’s no way I want to go out later for a pizza. So while Susan napped in the late afternoon, I made a birthday dinner for her (It was her birthday!): Roasted Chicken Thighs with Pears and Dried Cranberries; Wild Rice; Carrots.
The recipe is based on one from Taste of Home:
  • 4 boneless skinless chicken breast halves (6 ounces each) (I used 2 skinless boneless chicken thighs)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 cup reduced-sodium chicken broth
  • 3 tablespoons white balsamic vinegar (I used 2 teaspoons)
  • 1/2 teaspoon minced fresh rosemary (I didn’t use.)
  • 2 teaspoons cornstarch (I didn’t use)
  • 1-1/2 teaspoons sugar (I didn’t use)
  • 2 medium unpeeled pears, each cut into 8 wedges (I used 6 canned and drained pear halves)
  • 1/3 cup dried cherries or dried cranberries
  • Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove. (I roasted the chicken thighs in oven at 375 for 45 minutes)
  • Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary (I warmed pears, stock, vinegar, cranberries on stove top)
After dinner, we watched Brooks and Capehart and then a fascinating documentary of James Beard. I had forgotten he had a great gift for writing. I once had two Beard books (He wrote 18.): “Beard on Bread” and “The James Beard Cookbook.” I lost them in one of my moves. I will have to see if I can find a few in a used book store.
The show brought home to me the fact that I need, I am called, to again write. To write about food. To write about art. To write about life.
To tell stories. Which reminds me; did I ever tell you the story about the times I had lunch at the Four Seasons bar?

 

Chicken Thighs with Fennel, Plums and Red Onion

Recipes

Susan found this recipe for me.

Based on the following recipe from Melissa Clark of The New York Times. According to the newspaper:

“Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren’t available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.”

Ingredients

  • 2 teaspoons fennel seeds
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon or orange zest
  • 4 garlic cloves, finely grated
  • 2 teaspoons honey
  • ¼ teaspoon ground allspice
  • Large pinch red-pepper flakes, or to taste
  • 1 chicken (about 3 1/2 pounds), cut into parts (I used boneless, skinless chicken thighs.)
  • Kosher salt and black pepper
  • 2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
  • 6 fresh thyme sprigs
  • 1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
  • Extra-virgin olive oil, for drizzling
  • ⅔ cup torn mint, basil or cilantro leaves (or a combination)
  • Flaky sea salt, for serving

Preparation

  1. Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
  2. Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
  3. Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
  4. When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
  5. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.
  6. Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

I served this with Israeli Couscous with parsley and mint.

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

Honey Mustard Cilantro Baked Chicken Thighs with Veggies

Recipes

This is based on a recipe from Joyful Healthy Eats. She called for using thyme which I have growing in my garden but it was raining cats and dogs and I had a bunch of cilantro in the fridge so I used that instead. A big plus; this is a one pan dish!

Ingredients

  • 4 bone boneless, skinless chicken thighs
  • 1 1/2 cups cut green beans
  • 1 medium sweet potato, diced
  • 1/2 red onion, cut into quarters
  • 1 red pepper, cut into cubes
  • 2 tablespoons olive oil
  • salt & pepper to season

Honey Mustard Sauce:

  • 1 tablespoon course stone ground mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 cup of fresh cilantro, chopped
  • salt & pepper

Instructions

  1. Preheat oven to 375 degrees F.
  2. To a large bowl roasting pan add green beans, sweet potato, red onion, red pepper, 2 tablespoons of olive oil, salt and pepper. Toss to coat everything with seasoning.
  3. To a small bowl add course stone ground mustard, Dijon mustard, honey, apple cider vinegar, 1 tablespoon of olive oil, garlic clove, fresh cilantro, salt and pepper. Whisk to mix everything together.
  4. Pat chicken dry. Then season with salt and pepper on both sides. Using a pastry brush, evenly brush the the honey mustard mixture across all 4 chicken thighs.
  5. Place seasoned chicken thighs in roasting pan and spread veggies out around the chicken breasts. Be sure to put them in a single layer and not to crowd the pan.
  6. Place the roasting pan bake for 45 minutes. Stir veggies at 25 minutes.
  7. Serve.

Delicious!

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

Asparagus And Potato Salad

Recipes

As Susan was heading out the door on her way to buy Shetland Salmon and Shrimp, she called out to me and said  “Bruce, while I am gone why don’t you make a potato salad to have with our salmon?”

I found a recipe online and adapted it to my liking.

Ingredients

  •  7-10 small potatoes (We buy these at our local grocery store; brand name is The Little Potato Company.)
  • 1 bunch of asparagus
  • 2 Tbs minced red onion
  • 2 Tbs minced parsley
  • 1 large handful of walnuts, chopped
  • 3-4 Tbs olive oil
  • 2 Tbs red wine vinegar
  • 1 tsp dijon mustard
  • 1 large clove of garlic, minced
  •  6-8 cherry tomatoes, halved or quartered
  •  1/2 cup roasted sweet red peppers, chopped
  • Salt and Pepper

Instructions

  1. Cut off tough ends of asparagus and then slice asparagus into one inch pieces.
  2. Slice potatoes in quarters and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes – until almost fork tender. Add asparagus and cook for 1-2 minutes more.
  3. Prepare vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic and black pepper. Add onion, parsley, walnuts, tomatoes, and peppers.
  4. Drain the potatoes and asparagus when ready, add to a bowl, add the vinaigrette to the warm potatoes and asparagus. Toss to coat the potatoes.

We served this with Grilled Shetland Salmon. The Shrimp Cocktail we had while watching The Belmont Stakes.

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

The Silent Joys Of Everyday Life

Inspiration

Sunday morning I photographed the weeping cheery tree. In the afternoon I travelled to Vienna, Austria. Budapest, Hungary. Top of South Island, New Zealand. The British Virgin Islands. I loved visiting Virgin Gorda and Anegada-Davida, also known as “Drowned Island” (It’s highest elevation is only 28 feet above sea level.) and “Conch Island.”

Last week I was in Qatar. The week before I was in Japan.

I love Japanese food and often make it for Susan. My children (And grandchildren!) love Tamago-Yaki.

I have also made Shrimp Sushi.

And Miso Haddock.

But when I was in Qatar (All these trips, by the way, on my couch watching documentaries on Create TV! My new way of life: I wake up at 5:30. Get dressed. Walk Freddy. Sit on the couch. Watch TV. Sometimes read. But not often enough. I have been fairly unmotivated during the Covid-19 Quarantine.) visiting a few Persian restaurants I said to myself “Bruce, I think you have never made Persian food.” So that night I made Kotlet which is a Persian Meat Pattie (ground beef, lamb or turkey with grated potato, grated onion and turmeric). I served this with Persian rice and Baked Spring Rolls (Not Persian) stuffed with ground turkey, veggies, and chopped peanuts. Both the spring rolls and Kotlet I served with a spicy peanut soy sauce. Delicious!

I am sitting at my desk now–not on the couch watching TV. I look out the window at my garden and see a large root that needs to be cut and removed.

And I dream of the garden in bloom later this summer. I am working on having eyes to the future. My garden planted and thriving. Tomatoes. Peppers. Basil. Lettuce. Zinnias. Thriving in the same way I pray our world comes back to life.

Recently a Cardinal was at the feeder in the garden.

I am occasionally working on my cookbook.

Someone asked me for my Chicken Parm recipe when she saw the photo on Facebook. I said buy the cookbook when it is published.

Susan and I busy ourselves working on jigsaw puzzles, a new-found hobby as it has become for many people around the world. We have completed two puzzles, each taking three to four weeks.

We celebrate the silent joys of everyday life.

Dinner. This was a plate of Roasted Miso Chicken (Japanese, again), Mashed Potatoes, Brussels Sprouts, Cranberry Sauce.

A Robin’s nest and eggs in a wreath on our front door.

New wine glasses.

And what good are new wine glasses without bottles of wine!

We bake bread.

We give thanks every morning we are alive and together to see another sunrise, another day.

We laugh at the sign-of-the-times at a nearby restaurant.

We have a tree removed from our yard.

Seems like ages ago we sat outside and enjoyed a glass of wine on one of the few plesant days during the past six weeks of quarantine. We grilled a steak for dinner, too–the first of the year.

It was around this time (March 11) schools were closed and our volunteering in the 4th grade here in town came to an end. We miss these children.

And no one came over for Easter. Baseball season never started. The greenhouse didn’t open. No markers of time. It is difficult to remember what day of the week it is. Today is Monday. Yesterday was Sunday. I know this to be true. The Sunday New York Times arrived early in the morning. We work on the crossword together. What is 119 across; “Like the entire 290-page Georges Perec novel “A Void,” curiously enough?” Rituals get us through the day. Coffee and toast. Cleaning the house. Walking Freddy. If someone comes down the street we keep a wise social distance. When we go out to the grocery store we wear our masks. We try not to touch our faces. We wash our hands. Again and again.

Who knows. We might become vegetarians. We might. I don’t know. I don’t mind. We have a few wonderful vegetarian cookbooks. I have always wanted to make a Black Bean Burger. A few weeks ago I made a Beet Burger. Yum! And the Lentil Caciatore I made a few weeks ago was delicious.

But just a few days ago Susan asked me to make Italian Wedding Soup with tiny turkey meatballs. And I did. And it, too, was delicious.

Do you know that the tiniest birds make the most beautiful songs?

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

 

 

 

 

 

 

 

 

 

 

 

Spicy Moroccan Chickpea, Sweet Potato Stew

Recipes

Not too long ago, Susan returned from the grocery store with what seemed like dozens of cans of Chick Peas. What, I thought, am I going to do with all these cans of chick peas? I often make Hummus but what else could I create. Salads? Soups?

I found many soup recipes online and was inspired by this one, “20-Minute Moroccan Chickpea Soup.” I note my changes and additions below.

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced (I used a Vidalia Onion.)
  • 1 stalk celery, chopped (My addition.)
  • 1 large carrot, peeled and diced
  • 4 cloves garlic, peeled and minced (I used 2.)
  • 4 cups vegetable stock (I used 8 cups Homemade Chicken Stock. 4 didn’t seems like enough.)
  • 2 (15-ounce) cans chickpeas (a.k.a. garbanzo beans), rinsed and drained (I used 1 can.)
  • 1 (15-ounce) can fire-roasted diced tomatoes (I don’t like fire-roasted. I used regular diced tomatoes.)
  • 1 sweet potato, chopped into bit-size pieces (My addition.)
  • 3 tablespoons tomato paste (I used paste from a tube.)
  • 1 teaspoon ground cumin (I used 1 tablespoon. We love cumin!)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of crushed red pepper flakes, to taste (I used at least 1/4+ teaspoon!)
  • Kosher salt and black pepper, to taste
  • 3 cups roughly-chopped kale leaves or baby spinach (I used 7+ ounces Collard Greens—we love them!)
  • 2 cups cooked chicken (My addition. I had this in fridge as I roasted a chicken the night before–and then made the stock.)
  • chopped fresh cilantro and fresh lemon wedges, for serving

Instructions

  1. Heat oil in a large stockpot over medium-high heat.  Add onioncelery and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.  (To save time, mince the garlic while the onion is cooking.)  Then add garlic and saute for 1 more minute, stirring occasionally, until fragrant.  Add in the stock, chickpeas, tomatoes, tomato paste, sweet potato, cumin, cinnamon, and red pepper flakes, and bring to a simmer.  (While the soup is coming to a simmer, chop the kale/collard greens and cilantro, and slice the lemon wedges.)
  2. Reduce heat to medium-low, and stir in the chopped kale/collard greens.  Continue simmering for 3 minutes until the kale has slightly softened. Note: The collard green take 20-30 minutes to cook!
  3. Taste and season with your desired amount of salt and pepper.  (I used a generous pinch of each.)
  4. Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.

~~~

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

Spicy Shrimp Vegetable Tomato Soup

Recipes

Last January, Susan said, “Bruce, Will you make soup for us every day during this month?” And, I did. I am making soup every day this January, too, more because we’ve been sick since New Year’s Eve. UGH! On Friday night, I made a Shrimp and Vegetable Spicy Tomato Soup. Delicious! And for lunch on Saturday I used the leftover tomato soup to make a Tomato Wild Rice Soup. Also delicious.

See recipe below. Note: the recipe called for fennel, which I love (Remember my Kale, Kielbasa, Fennel, White Bean and Tortellini Soup?), but the store didn’t have any. I consulted my smartphone and learned that celery is a good substitute for fennel. Plus. I added Star Anise.

The Star Anise really helped to spice up the soup as did the Bloody May mix 🙂

Here’s the Tomato and Rice Soup:

On Sunday I made a Mushroom Barley Soup:

OH! And earlier in the week, I made a Fish Chowder. YUM!

All recipes based on ones from The Soup Bowl, a great cookbook!

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

Lemony Carrot and Cauliflower Soup

Recipes

Susan said, “Bruce, do we still have some cauliflower from our Christmas Eve Party? If so, listen to this recipe from Melissa Clark. She writes;”

“The beauty of a soup like this — other than its bone-warming properties — is that you don’t need a recipe. You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat. The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.”

Ingredients

  • 1 tablespoon coriander seeds
  • 2 tablespoons extra-virgin olive oil, more for serving
  • 1 large white onion, peeled and diced (2 cups)
  • 2 large garlic cloves, finely chopped
  • 5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
  • 1 ½ teaspoons kosher salt, more as needed
  • 3 tablespoons white miso
  • 1 small (or half of a large) head cauliflower, trimmed and cut into florets
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice, more to taste
  • Smoky chile powder, for serving (I added this right before using my immersion blender.)
  • Coarse sea salt, for serving
  • Cilantro leaves, for serving
  • Toasted Pumpkin Seeds (my addition)

Preparation

  1. In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
  2. Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
  3. Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
  4. Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

So DELICIOUS! I served it with homemade French Bread.

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

Pasta with Sweet Red Peppers, Pine Nuts, Roasted Cherry Tomatoes, Kale and Sausage

Recipes

I made a few changes to this recipe from a new favorite cookbook, “Earth To Table Every Day.”

Ingredients

3 sweet red peppers (I used roasted sweet red peppers from a jar.)

¼ cup olive oil

4 anchovy fillets in oil, minced (I used 3 tablespoons anchovy paste.)

3 cloves garlic, chopped

½ cup dry white wine

4 leaves kale, stemmed and coarsely chopped (I used one package, frozen. Cooked and drained.)

3 cups roasted cherry tomatoes (My addition. These were from my garden and roasted during the Autumn.)

3 links sausage (My addition. 2 sweet, 1 hot. Casing removed.)

1 teaspoon red chili flakes

1 pound pasta (I used Rotini.)

Kosher salt and freshly ground pepper

2 tablespoons pine nuts

1 tablespoon minced fresh flat-leaf parsley

3 ounces Parmigiano-Reggiano cheese

Directions

1. Preheat a grill or broiler to high. Grill the red peppers, turning often with tongs, until blistered and blackened on all sides, about 15 minutes. Alternatively, roast the peppers directly over the stovetop flame of a gas oven. Transfer to a large bowl, cover with plastic wrap, and let steam for 20 minutes. Peel the peppers and chop them into ½-inch pieces. (Note: I skipped this step as I used roasted sweet red peppers from a jar.)

2. Heat the olive oil in a large skillet over medium-high  heat. Add the anchovies and garlic and cook for 1 minute. Stir in the chopped red peppers, then add the white wine. Boil until the pan is nearly dry. Stir in the kale and chili flakes. Remove from the heat. (Note: I cooked sausage first and then added the anchovy paste, garlic, red peppers, wine, kale and cherry tomatoes.)

3. Bring a large pot of water to a boil, add salt, and drop in the pasta. Cook for about 9 minutes or until the pasta is tender. You will be cooking it further in the sauce. Drain, reserving some of the pasta water. Return the sauce to medium-high heat and stir in the pasta. Cook for 5 minutes, to allow the flavours to mingle. Add a spoonful of pasta water if the sauce looks too dry. Remove from the heat.

4. Season with salt and pepper. Add the pine nuts and parsley and toss well. Tip into a large serving bowl, garnish with an over-generous grating of Parmigiano-Reggiano, and serve immediately.

Susan said it looked like the photo in the cookbook and that is was so delicious.

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

 

Butter And Jam Thumbprints

Recipes

I made some butter and jam thumbprints for our Christmas Eve Party! So delicious.

Ingredients

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

3/4 cup unsalted butter (1 1/2 sticks), softened

2/3 cup sugar, plus more for rolling (I used Demerara Sugar for rolling.)

1 large egg

1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract

1/3 cup raspberry, cherry or strawberry jam (I used Red Raspberry and Strawberry from Stonewall Kitchen.)

Directions

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  2. Whisk the flour, baking powder and salt together in a bowl.
  3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
  4. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
  5. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
  6. Store cookies in a tightly sealed container for up to 5 days.

Based on a recipe from Food Network.

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.