Archive for June, 2024

Jun 09

Winter Minestrone

ina garten winter minestrone recipe

SERVES: 8

Soup Ingredients

Good olive oil

4 ounces pancetta, ½-inch-diced*

1½ cups chopped yellow onions

2 cups (½-inch) diced carrots (3 carrots)*

2 cups (½-inch) diced celery (3 stalks)

2½ cups (½-inch) diced peeled butternut squash

1½ tablespoons minced garlic (4 cloves)

2 teaspoons chopped fresh thyme leaves

26 ounces canned or boxed chopped tomatoes, such as Pomi

6 to 8 cups chicken stock, preferably homemade*

1 bay leaf

Kosher salt and freshly ground black pepper

1 (15-ounce) can cannellini beans, drained and rinsed*

2 cups cooked small pasta, such as tubetti*

8 to 10 ounces fresh baby spinach leaves*

½ cup good dry white wine

2 tablespoons store-bought pesto*

Garlic Bruschetta (recipe follows)

Freshly grated Parmesan cheese, for serving

 

Garlic Bruschetta Ingredients

  • 1 French baguette
  • Good olive oil
  • 1 clove garlic cut in half lengthwise

Instructions

  • Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven.
  • Add pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.
  • Add onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
  • Add tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot.
  • Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
  • Discard bay leaf. Add beans and cooked pasta and heat through.
  • The soup will be thick but if too thick, add more chicken stock.
  • Just before serving, reheat the soup, add the spinach ans stir. Cook just until the leaves are wilted.
  • Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.
  • Serve with bruschetta on top, sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.

Garlic Bruschetta

  • Preheat the oven to 425 degrees.
  • Slice the baguette at a 45 degree angle in 1/2-inch-thick slices.
  • Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted.
  • Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

Notes

  • I used pancetta that was already cubed and closer to 1/4 inch dice, 1/2 inch diced would be better.
  • For a time saver, use cubed butternut squash, available in most grocery stores.
  • To reseason soup before serving, add a healthy teaspoon of pesto to each bowl.

https://homeiswheretheboatis.net/2013/01/28/winter-minestrone/

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Posted in Soup

Jun 09

Pastitsio

Ina Garten's Pastitsio

SERVES: 8

 

For the Meat Sauce
  1. 3 tablespoons olive oil
  2. 1 large yellow onion, diced
  3. 1 pound lean ground beef
  4. 1 pound lean ground lamb (can substitute for pork)
  5. 1/2 cup dry red wine
  6. 1 tablespoon minced garlic (3 large cloves)
  7. 1 tablespoon ground cinnamon
  8. 1 teaspoon dried oregano
  9. 1 teaspoon fresh thyme leaves
  10. Pinch of cayenne pepper
  11. 1 can (28 ounces) San Marzano tomatoes
  12. Kosher salt and freshly ground black pepper
For the Bechamel
  1. 2 1/2 cups low-fat milk
  2. 4 tablespoons (1/2 stick) unsalted butter
  3. 1/4 cup all-purpose flour
  4. 1/4 teaspoon freshly grated nutmeg
  5. Salt and freshly ground black pepper
  6. 1 1/2 cups freshly grated Parmesan, divided
  7. 2/3 cup Greek yogurt
  8. 3/4 pound small shells, preferably ziti noodles
For the Meat Sauce
  1. In a large pot, preferably a Dutch Oven, add the olive oil over medium high heat. Add the onion and saute for 5 minutes or until soft. Add the ground beef and lamb and continue to cook for 10 minutes, crumbling with a spoon, until no longer pink.
  2. Drain any excess liquid and add the wine. Cook for 2-3 minutes until almost all of the wine has absorbed.
  3. Add the garlic, cinnamon, oregano, thyme, and cayenne, and allow to cook 5 minutes to incorporate the flavors.
  4. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Crush the tomatoes with a spoon if needed. Simmer, stirring occasionally, for 40-45 minutes. Set aside until needed.
For the Bechamel
  1. Preheat the oven to 350 degrees F.
  2. Melt the butter over medium heat in a small sauce pan. Stir in the flour using a wooden spoon and allow to cook for 2 minutes until you no longer smell raw flour (or until you only smell butter).
  3. Add the milk while whisking constantly. Increase the heat to a simmer, and continue to stir frequently until the milk has thickened enough to coat the back of a wooden spoon, about 7-8 minutes. Once smooth and thick, add the nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Season to taste and adjust if needed. Stir in 3/4 cup of Parmesan cheese. Remove from the heat and allow to cool for ten minutes. Stir in the Greek yogurt and set aside.
  4. Meanwhile, cook the pasta in a large pot of salted water just until al dente. It is okay if it is still hard, as it still has to bake in the oven. Drain and stir into the tomato-meat sauce. Pour the mixture into a 9×13 lasagna baking dish. Evenly spread over the bechamel, then sprinkle with the remaining cheese.
  5. Optional: add shredded mozzarella in addition to the Parmesan on the final layer before baking.
  6. Bake for 45-60 minutes or until golden brown and bubbly. If any ingredients are made ahead of time, this may need a full hour to completely heat through.
  7. Enjoy!
Notes
  1. I made my bechamel a little differently from the original recipe (ie. using low-fat milk instead of whole milk and heavy cream). I also did not add eggs to my bechamel.
  2. To make this ahead, prepare the meat/tomato sauce and the bechamel the night before. The day of serving, make the pasta, ensemble, and bake.

 

https://www.vodkaandbiscuits.com/2016/10/07/ina-gartens-pastitsio/

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Posted in Greek, Main

Jun 09

Lemon Yogurt Cake

This Lemon Yogurt Cake without butter has a perfect moist texture and an amazing lemon flavor. An easy and delicious recipe from Ina Garten.

SERVES: 8

 

INGREDIENTS

Cake

  • 1 ½ Cups All Purpose Flour
  • 2 Tsps Baking Powder
  • ¼ Teaspoon Salt
  • 1 Cup Plain Whole Milk Yogurt
  • 1 Cup Granulated Sugar
  • 3 Extra Large Egg
  • 2 Tsps Lemon Zest (grated)
  • ½ Teaspoon Pure Vanilla Extract
  • ½ Cup Vegetable Oil

Lemon Syrup

  • ⅓ Cup Granulated Sugar
  • ⅓ Cup Lemon Juice (freshly squeezed)

Glaze (optional)

  • 1 Cup Confectioner’s Sugar
  • ⅓ Cup Lemon Juice (freshly squeezed)

 

INSTRUCTIONS

  • Preheat The Oven To 350F Or 180C. Grease A 8 ½ X 4 ¼ X 2 ½-Inch Loaf Pan. Line The Bottom With Parchment Paper. You Can Also Use A 8 Inch Round Pan.
  • To Prepare Cake – Sift Together The Dry Ingredients – Flour, Baking Powder And Salt Into One Bowl.
  • In Another Bowl, Whisk Together The Yogurt, Sugar, Eggs, Lemon Zest, And Vanilla. Make Sure That Lemon Zest Is Cut Into Small Pieces.  Refer The Notes For The Measurement Of Eggs.
  • Slowly Whisk The Dry Ingredients Into The Wet Ingredients. With A Rubber Spatula, Fold The Vegetable Oil Into The Batter, Making Sure It’s All Incorporated.
  • Pour The Batter Into The Prepared Pan.
  • Bake For Around 50 Minutes, Or Until A Cake Tester Placed In The Center Of The Loaf Comes Out Clean.
  • While The Cakes Bake, Prepare The Lemon Syrup. Cook Granulated Sugar And Lemon Juice In A Small Saucepan Over Low Heat Until Sugar Dissolves. ** Never Miss This Step. It Adds A Lot On To The Flavor. Also, Adjust The Sugar In The Syrup Based On Your Taste.
  • When The Cake Is Done, Let Them Cool For 10 Minutes. Poke Holes In The Cake And Spoon The Lemon Syrup Over The Cake. Allow The Cake To Cool Completely.
  • To Prepare The Glaze (Optional) – Combine Sugar And Lemon Juice In A Bowl Until Smooth.
  • Pour Over The Top Of Cakes And Allow The Glaze To Dry. Enjoy

NOTES

  • A Large Egg Equals 3-½ Tablespoons Of Beaten Egg. An Extra Large Egg Equals 4 Tablespoons. In This Recipe, It Calls For 3 Extra Large Eggs. I Used 3 Large Eggs Plus 1-½ Tablespoon Beaten Egg.
  • If You Do Not Have A Sweet Tooth And Do Not Wanna Make The Cake Too Sweet, Avoid The Glaze.

 

Ina Garten’s Lemon Yogurt Cake (Without Butter)

 

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Posted in Sweet treat, Vegetarian

Jun 09

Easy Tomato Soup And Grilled Cheese Croutons

Tomato soup gets a whole lot more fun with grilled cheese croutons.

SERVES: 4-6

3 tablespoons good olive oil

3 cups yellow onions, chopped (2 onions)

1 tablespoon minced garlic (3 cloves)

4 cups chicken stock

1 (28-ounce) can crushed tomatoes, preferably San Marzano

Large pinch of saffron

Kosher salt and freshly ground pepper

1/2 cup orzo

1/2 cup heavy cream

Grilled Cheese Croutons (see recipe below)

 

In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add garlic, and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring soup to a boil, then lower heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.

Serve hot with Grilled Cheese Croutons scattered on top.

 

Grilled Cheese Croutons

4 (1/2-inch thick slices country white bread)

2 tablespoons unsalted butter, melted

4 ounces Gruyere cheese, grated

 

Heat a panini grill. Place four slices of bread on a cutting board and brush lightly with melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

https://www.foodgal.com/2013/02/ina-gartens-easy-tomato-soup-grilled-cheese-croutons/

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Posted in Soup, Starter, Vegetarian

Jun 09

Parmesan Roasted Broccoli

SERVES: 6

  • 4 to 5 pounds broccoli
  • 4 garlic cloves, peeled and thinly sliced
  • Good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves (about 12 leaves) (I made it once with basil and one without- I’d say it’s optional)

Preheat oven to 425°.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. While the broccoli cooks, place the pine nuts in a small frying pan and cook over medium heat, stirring until lightly browned. Set aside.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

 

https://clarapersis.com/2013/01/parmesan-roasted-broccoli/

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Posted in Side, Vegetarian

Jun 09

Chicken Piccata

inarecipe1

SERVES: 3-4

2 split (1 whole) boneless, skinless chicken breasts
½ cup all-purpose flour
Kosher salt
Freshly ground black pepper
1 extra-large egg
¾ cup seasoned dry breadcrumbs
Good olive oil
3 tablespoons unsalted butter at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
½ cup dry white wine
Sliced lemon and chopped fresh parsley, for serving

 

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to ¼-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate. In a second plate, beat the egg and ½ tablespoon of water together. Place the breadcrumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and breadcrumb mixtures.

Heat 1 tablespoon of olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the sauté pan with a dry paper towel. On medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve one chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley plus mash potato and broccoli.

 

 

Chicken Piccata

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Posted in Chicken, Main

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