For the Love of the Stove

This was one of those recipes that I read and had to make, and had to make sooner rather than later.  Wow, is all I have to say, that and it's super spicy so consider this your warning. 
While I was cooking the risotto I realized that I didn't have any blue cheese dressing, but I just happened to have the ingredients to make some, so I did that in between stirring the risotto and ladling in more liquid.  (I'll include that at the end of this recipe.)
Cuisine at Home
 Ingredients
For the brodo, simmer:
4 1/2 c low-sodium chicken broth
3/4 c hot sauce (such as Frank's)
2 T honey
1 T Worcestershire sauce
For the risotto, sweat:
1/2 c minced celery
1/2 c minced onion
2 T unsalted butter
1 c dry arborio rice 
Degaze:
1/2 c lager beer, hot, such as Stella Artois (I used white wine b/c that's what I had)
Stir in:
2 c chopped cooked chicken (rotisserie works great)
Garnish with:
chopped celery
blue cheese crumbles
blue cheese dressing
Directions
1.  For the brodo, simmer broth, hot sauce, honey and Worcestershire in a saucepan over medium heat.
2.  For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3-5 minutes.  Stir in rice and saute until each grain is coated in butter.
3.  De-glaze the pan with beer and stir until completely absorbed, 1-2 minutes.  Add brodo to the pan in 1/2 c increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total.  Stir in chicken and heat through.
4.  Garnish each serving of risotto with chopped celery, blue cheese crumbles and blue cheese dressing.  


Blue Cheese Dressing
2 1/2 ounces blue cheese
3 T buttermilk (or more if you want a runnier dressing)
3 T sour cream
2 T mayonnaise
2 t white wine vinegar
1/4 t sugar
1/8 t garlic powder
salt and freshly ground black pepper
Directions
1.  In a small bowl, mash blue cheese and buttermilk together with a fork.  
2.  Stir in sour cream, mayonaise, vinegar, sugar and garlic powder until well blended.  
3.  Season to taste with salt and pepper.


 

It was a toss up between this recipe and buffalo chicken risotto....and this won, at least for this round.  Tough choice, but definitely amazing.  The directions for this is a little different than the original, but I'm going with it.  I don't stray that much from original - I do things like not skewer the shrimp and croutons, but just grill them on an indoor grill.  No worries, just go with it. 
Cuisine Tonight
Boil:
8 oz dry linguine (I used rotini because I think it's easier to eat than linguine)
Melt:
2 T unsalted butter
1/4 c olive oil
1/4 diced shallots
1 can anchovy fillets in oil, minced (2 oz.) - btw, no one at my dinner party had any idea these were in there and LOVED the dish so don't skip them, just don't tell anyone before they eat what's in the dish.
3 T minced garlic
2 T fresh lemon juice
1 T minced lemon zest
2 t Worcestershire sauce
1/2 - 1 t red pepper flakes (I used 1 t)
Off Heat, toss:
8 c chopped romaine lettuce
1/4 c grated Parmesan
Salt and black pepper to taste ( I never added these and it was delicious )
Boil:
Pasta in a large pot of salted water according to package directions; drain and set aside.
Melt:
butter with oil in saute pan over medium heat.  Add shallots and anchovies and melt, about 3 minutes.  Add garlic; cook until fragrant, 1 minute.  Stir in lemon juice, zest, Worcestershire, and pepper flakes.  Toss pasta with sauce to coat. 
Off heat, toss romaine and Parmesan with pasta and season with salt and black pepper.  Serve pasta with Grilled Shrimp and Croutons

Grilled Shrimp and Croutons
Whisk:
1/2 c olive oil
1T EACH minced lemon zest and fresh lemon juice
1/2 t EACH kosher salt and black pepper

24 large shrimp, peeled, deveined, tails left on
24 cubes Italian baguette, 1-inch thick

Preheat: grill to medium.  Brush grill grate with oil.
Whisk: together 1/2 c to oil, zest, lemon juice, salt, and pepper in a medium bowl; set aside.
Brush: shrimp and bread cubes with lemon oil.
Grill: shrimp and bread, covered, 2-3 minutes per side.  Serve shrimp and croutons with Caesar Salad Pasta.

Note: The recipe calls for the shrimp and the croutons to be grilled on skewers.  Whatever is easier for you is best.

Helen Chen
Easy Asian Noodles 


I made this dish as a birthday dinner for one of my really good friends and it was delicious.  He LOVES spicy food.  You know when you go to a Thai restaurant and they ask you on a scale of 1 - 10 how spicy you want something, well he says 11.  Scary.  I'm more of a 5 or 6.  This made everyone happy.

Ingredients
1/2 pound wide, flat rice noodles, large 1/4 inch width
3 T oyster sauce
2 T plus 2 t dark soy sauce
2 T white distilled vinegar
1 T chili-garlic sauce or Sriracha chile sauce, to taste
2 t fish sauce
2 T sugar
2 t Chinese rice wine or dry sherry
2 t cornstarch
8 oz lean pork or chicken, thinly sliced (about 1 cup)
3 T canola oil
2 cloves garlic, sliced
1 small carrot, thinkly sliced on the diagonal
5 oz yu choy, broccoli rabe or broccoli, cut into 1 inch pieces
1/2 cup sliced onion
1/2 cup canned straw mushrooms, or mushroom slices, drained
6 extra-large raw shrimp (16/20), peeled, deveined, and split in half lengthwise
1 scallion, cut into 2 inch pieces
1/2 cup fresh Thai basil leaves or sweet basil, packed
1/4 cup chopped cilantro, optional


Directions
1.  In a large pot of boiling water, cook the noodles until al dente, about 3 minutes.  Don't overcook because they are going to be cooked again.  Drain, rinse in cold water , and set aside to drain again.
2.  In a small mixing bowl, combine 2 T of the oyster sauce, the soy sauce, vinegar, chili sauce, fish sauce, and sugar.  Stir well to dissolve the sugar.  Set aside.  In a separate small bowl, whisk together the remaining 2 t soy sauce, wine and cornstarch.  Add the meat and stir well.
3.  In a wok or stir-fry pan, heat the canola oil over medium-high heat; do not let the oil smoke.  Add the garlic and cook, stirring, until it sizzles.  Be careful not to burn the garlic or it will become bitter.  Stir the meat up again and pour it into the pan.  Cook, stirring briskly, until the pork or chicken is almost cooked, about 2 minutes.  Add the carrot, greens, onion, and mushrooms and cook, stirring, until the greens turn a darker color and begin to wilt, about 2 minutes.  Stir in the shrimp and cook until the shrimp begins to turn opaque, about 1 minute.  Add the noodles and pour the soy sauce mixture over the noodles, loosening the noodles with a pair of chopsticks and stirring until they separate and are heated through and the sauce is well blended.  
4.  Toss in the scallion and basil and stir until the basil is wilted, about 30 seconds.  Transfer to a large serving platter, garnish with cilantro, if using, and serve immediately.

Food Everyday Light

Oh my....and this was my plan B.....WRONG...always should be plan A!  I included the recipe for the side that I served, below this one.  Enough said.....no, really, enough said. 

Salmon Burgers with Yogurt-Dill Sauce

Ingredients
1 pound skinless salmon fillet, finely diced
1 T prepared horseradish
1/2 t grated lemon zest, plus 1 T fresh lemon juice
1 large egg, lightly beaten
3 scallions, trimmed and thinly sliced
2 T plain dried breadcrumbs (I used 3 T because the mixture was really wet - 4 would have been ok too - all depends on how moist the salmon is.)
Course salt and ground pepper
1/2 cup plain low-fat yogurt (I used one small container of greek lemon yogurt)
1 T coarsely chopped fresh dill (I don't really like dill, seriously, but I really liked the dill with the lemon yogurt)
4 whole-wheat hamburger buns, split and toasted 
Romaine lettuce, for servicing (I didn't use lettuce on the sandwich because I served a salad on the side)


Directions
1.  Heat broiler to high, with rack 4-6 inches from heat.  In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 t of salt, and 1/8 t pepper; mix gently with a fork.
2.  Form salmon mixture into four 31/2-by-1-inch patties; place on a rimmed baking sheet.  Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.
3.  Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper.  Serve burgers on buns with yogurt-dill sauce and luttuce.  

Careful cutting:  To finely dice salmon without crushing it, start by thinly slicing the fillet with a sharp knife.  Cut the slices lengthwise into strips, then cut crosswise.

Spinach with Caramelized Shallots

Ingredients
1 T plus 1 t olive oil
4 large shallots, minced
Course salt and groud pepper
1 T water
1 t whole-grain mustard 
1 T red-wine vinegar
2 bags (10 ounces each) baby spinach
Directions
1.  In a large skillet, heat oil over medium.  Add shallots and season with salt and pepper.  Cook, stirring often, until lightly browned, about 10 minutes.  Add the water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes.
2.  Remove skillet from heat; stir in mustard and 2 t vinegar.  Place spinach in a large bowl and pour warm shallot mixture over top.  Add remaining 1 t vinegar, toss, and serve. 

I love Good Seasons Italian Dressing.  One of the packets had this recipe on it, but of course, I had to doctor it up a bit.  I wanted some heat and using water seems like it wouldn't give it much flavor.  Plus, I thought the instructions could use some tweaking.  (The original recipe didn't call for sauteing the onions first, but I think that would enhance the flavors.)
Ingredients
1 chipotles in adobe, minced (I added this so feel free to omit)
1 T extra virgin olive oil
2 cans (15 oz each) black beans, undrained, divided
3 cups vegetable or chicken broth (or a combination) - the original recipe called for water
1/2 cup onions, chopped
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix
1 1/2 cups instant brown rice, uncooked
Directions
1.  Heat 1 T of  olive oil in a large saucepan over medium low heat
2.  Add onions and chipotles to the oil and saute until translucent. 
3. Place 1 1/2 cans of the beans in blender, cover.  Blend until smooth.  Add to the onions once translucent.
4.  Add the remaining beans, the broth and salad dressing mix; stir until well blended.  Bring to a boil on medium-high heat.
5.  Stir in rice.  Reduce heat to low; cover.  Simmer 5 - 10 minutes

If you think you don't like Brie, think again.  It is one of my favorites, so this was a no brain-er for me.  (The daughter of one of my friends turned her nose up at the brie, however, when Kiera had her first bite, her eyes rolled back in her head.  She announced that she really, really liked it.)  Anyway, this is one of those recipes that, when I read it, I immediately added it to the list of recipes to try, sooner rather than later.  I always have a 16 oz can of crab meat in my fridge.  I always walk through the seafood department when I shop to see what's on sale.  If the 1 pound cans of Blue Crab go on sale I buy one or two.  They are usually good for at least two years, though they definitely never, ever last that long.  Two me, that's a smart buy.  Not only did the recipe sound delicious, it didn't require too much fuss.  It takes some time to cook the onions for the cheese sauce - but that's the thing with onions, low and slow and totally worth it.  The most involved part was making the cheese sauce.  (By the way, this will be the base that I use going forward for any mac and cheese recipe, just substituting the Brie with another cheese.)  You basically stand and stir until the base is thick, then stir in the cheese.  I watched the Steelers game and talked to my friends while I stirred.  Before I knew it the sauce was nice and thick and ready for the cheese.  I altered just a couple minor things.  I didn't want to buy a loaf of bread for three pieces, so I used panko instead. The recipe calls for two 6 ounce containers of crab, but I buy the 1 pound size so I used it all.  (It definitely wasn't too much.) I don't have eight 14 - 16 oz individual baking dishes so I used a lasagna pan, which I didn't spray with the non-cooking spray only because I forgot.  (The game was getting exciting and I wanted to watch, plus I was really, really hungry.)  I did add a bit of extra salt at the end, but that was a personal preference thing.  Marie and I both agreed that it needed more.  I couldn't wait for this to come out of the oven....I was practically drooling, ok, so maybe I really was drooling.  I also totally forgot to make a vegetable, thankfully I always have a bag of lettuce (I'm partial to the butter lettuces) in the fridge and that was a perfect side. 
Macaroni and Brie with Crab
The Potluck Cookbook (200 Recipes for Every Gathering and Every Night)
Ingredients
Nonstick cooking spray
1 medium sweet onion, halved and thinly sliced
1/4 cup butter
1 pound dried medium shell pasta
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 cups milk (I used skim)
1 pound Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
2 6 - 6 1/2 ounce can lump crabmeat, drained, flaked, and cartilage removed
3 slices firm white bread, torn into large pieces
Directions
1. Preheat oven to 350 degrees F. Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray; set aside. In large skillet cook onion in butter over medium-low heat about 15 minutes or until tender and golden brown, stirring occasionally. Meanwhile, cook pasta in 4-quart Dutch oven according to package directions; drain and return to pan.
2. Add flour, salt, and pepper to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly. Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
3. Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture. Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time. Makes 8 servings.

This was one of those recipes that I read and just had to have.  The first chance that I got, I made this and it was as good as I thought it would be.  The only problem is that one recipe wasn't nearly enough.  It says it serves 4 to 6 but I think she meant 4 to 6 small children.  I'm making it again today (yes, I just made it for the first time last night but I must have more now......that and Lisa missed dinner last night and really, really wants some.....also right now).  Oh, one more thing, I used a large pot, like the recipe called for, so I couldn't use an immersion blender as there wasn't enough soup in the pot to immerse the blender - go figure.   Hopefully when I triple the batch, as I'm doing tonight, I can actually use it.  
From Marcela Valladolid
Serves 4 to 6
2 T olive oil
Ingredients
1 c chopped white onion
1 serrano chile (my grocery store didn't have serrano so I used 1 jalapeno instead)
2 garlic cloves, minced
1 (15-ounce) can pinto beans
1 c vegetable broth
Salt and freshly ground black pepper
1/2 cup Mexican crema or sour cream
1 1/2 c tortilla chips (I skipped this part, though I'm sure it would have been delicious.)
1/4 c fresh cilantro leaves
Directions
1.  Heat the oil in a large heavy pot over medium-high heat.  Add the onion and serrano, and saute until the onion is tender, about 5 minutes.  Add the garlic and cook for 1 minute.  Add the beans with the cannint liquid and the vegetable broth and bring to a boil.  Reduce the heat to medium-low, cover, and simmer until the flavors blend, about 12 minutes.  Discard the serrano chile.  
2.  Transfer to a blender and puree the soup until very smooth.  Return the soup to the same pot.  Season with salt and pepper.
3.  Ladle the soup into bowls.  Drizzle with crema and top with tortilla chips and fresh cilantro leaves.  (If you used sour cream, just stir it into the soup or a nice dollop in the middle.)