Although this particular recipe didn’t originate in Genoa, the birthplace of Christopher Columbus, the Genoa influence is unmistakable. It is as colorful as the city itself. This hilly Italian community with breathtaking views of the Italian northwest coastline, is also a window into authentic Italian life. The city’s narrow streets are crammed with family-run restaurants featuring local fresh seafood and the region’s famous specialty: pesto. Without question, pesto is one of the easiest things to make, so be sure to create fresh pesto for this wonderful stuffed pork roast.
Savory Vegetable Galette
I love the rustic look of this dish – perfect as a Main Vegetable Entrée rather than a side. The pastry shell can be made up to 2 days in advance, and that’s always a convenient plus. This recipe comes from Butimhungry.com. Be sure to stop by as Christina has some wonderful step-by-step photos (not to mention lots of yummy recipes to share).
Chipotle Marinated Pork Tenderloin
This is one of those times when canned ingredients are the only way to go. After all, unless you are growing your own jalapeño peppers, have a means to smoke-dry those peppers, you won’t find whole chipotle chilies in the produce aisle of your grocery store. A chipotle is not a type of chili pepper but rather a smoke-dried jalapeño. Typically, a grower passes through a jalapeño field many times, picking the unripe, green jalapeños for market. At the end of the growing season, jalapeños naturally ripen and turn bright red. In Mexico and the United States, there is a market for ripe red jalapeños. They are kept on the bush as long as possible. When they are deep red and have lost much of their moisture, they are picked to be made into chipotles.
Slow Simmered Beef Bourguignon
Today was one of those incredibly long days. I was trying a new recipe, and the smells coming from the kitchen was driving me mad. No doubt about it, Beef Bourguignon is one of those can’t wait to dive in suppers. Perfect with warm French bread and a good bottle of wine, it’s comfort food and then some.
Double Decker BLT Weaves with Garlic Mayonnaise on Italian Bread
BLTs are about as American as a Hot Dog or a warm slice of Apple Pie. And a good BLT – made with smokey bacon, leafy lettuce and home-grown tomatoes – it doesn’t get much better. Did you know that BLTs are over 100 years old? Although the makings for a BLT have been around since the stone ages (or at least since the Roman era) it wasn’t until sometime around the turn of the century that someone decided to scrap the turkey in a club sandwich and there you go – a Bacon, Lettuce and Tomato Sandwich was born. Eventually they became known simply as a BLT.
Recipes are rarely “invented” but rather evolve. In the case of the Bacon, Lettuce and Tomato sandwiches aka BLT, culinary evidence suggests that the Bacon, Lettuce and Tomato sandwich descended from Victorian-era Tea sandwiches. These sandwiches grew in popularity in diners across the country at the end of World War II. Although appearing on menus in their full name, and ordered according, it is actually the short-hand of waiters and waitresses that gave us BLTs and Mayo.
While BLT sandwiches are great for lunch, they can also make a yummy, filling dinner sandwich – especially the Double Decker variety. Imagine your typical turkey or chicken club sandwich, minus the poultry while doubling up on all that yummy bacon goodness.
First of all, let’s start with the bread. Whenever making a BLT, I like using Oroweat Italian Bread. There’s just something about this particular brand of sandwich bread that works well with BLTs. The flavor of the bread is nice, the texture good and the bread stands up well without mushing or falling apart. If toasting, it toasts very nicely, all golden and beautiful.
Next, the tomato. Bright red, ripe yet firm. I love beefsteak tomatoes when I can get them at the farmer’s market. Splurge a little, and go for the beautiful organic variety. After all, the tomato is the T – an important element in a BLT. One of the most beautiful of the beefsteak variety are the Watermelon Beefsteak. Now that is what a tomato of this size should look like – all bright and beautiful. These bad boys can weigh as much as a couple of pounds per tomato. While rare, if ever in the grocery store; sometimes the Watermelon variety can be found in a farmer’s market. Heirloom tomatoes are also good, packed with that old-time real tomato flavor.
Lettuce, lettuce – I love lettuce. In our house, we often keep two heads of lettuce in the crisper – sort of a his and hers if you will. For me, green leaf or red leaf lettuce is a must. I like the “leafy-ness” (if that’s even a word) of leaf lettuce. For Hubby, Iceberg lettuce is his go-to for salads, sandwiches and what have you. He likes the crunch of iceberg on his sandwiches. While the Iceberg lettuce shreds up nicely for tacos, personally I think Iceberg lettuce lacks color, flavor and general “curb appeal”. Hubby has gotten much better, allowing Leaf Lettuce as the L in our BLT.
Finally, the bacon. After all, you can’t make a BLT without the B – it’s the heart and soul of your sandwich. For us, nothing beats smoke-cured bacon – hickory or apple wood are at the top of the list. Bacon must have a nice blend of fat to meat. Too much fat and it will shrivel up in the pan – all the makings of bacon drippings but not much left for eating. Since we are going to weave the bacon, it shouldn’t be extra-thick. A thick slice will do. (Gosh, I can remember the day when what we call today “thick” was a regular slice of bacon. That paper-thin stuff sold as sliced bacon was unheard of). For BLTs, I prefer the salty flavor of cured bacon. The most common bacon sold in the United States comes from the belly cuts.
Oh, I almost forgot – the mayo! Confession time – when it comes to mayo, I am very much brand-loyal. Hellmann’s for those east of the Rockies; Best Foods in my neck of the woods. Richard Hellmann, an immigrant from Germany, married the daughter of delicatessen owners. Together, they opened their own delicatessen in 1905, where Richard perfected his “real mayonnaise” for his customers. His mayonnaise became so popular that he began selling it to other New York delis, and the rest as they say is history.
Put it all together and you’ve got yourself one awesome sandwich.
Double Decker BLT Weaves with Garlic Mayonnaise on Italia Bread
Garlic Mayonnaise
1 Cup Mayonnaise
1/4 Cup Olive Oil
3-4 Garlic Cloves, minced
Pepper to Taste
Whip mayonnaise, olive oil and garlic together in a bowl until smooth and creamy. Add pepper to taste. Transfer to a jar and refrigerate until ready to use.
BLT Weaves
2 lbs. Bacon, Hickory Smoked or Applewood Smoked bacon – 8 slices per sandwich
8 Slices of Tomato
8 Lettuce Leaves
8 Slices Provolone Cheese (Optional)
24 Slices Italian Bread, toasted if desired
Slice tomatoes, set aside. Break lettuce leaves for sandwiches, rinse in cold water and set aside.
Cut bacon strips in half. Weave 6 pieces of bacon together to create a square (3 slices in one direction, 3 in opposite direction). Repeat to create a total of 8 squares (Two squares per sandwich).
Heat a griddle to about medium heat (around 325 degrees) Cook bacon squares until crisp, about 10-15 minutes, turning and rotating often for even crispness. Place on paper towel lined platter to drain. (If necessary, cook in batches).
Spread mayonnaise mixture on 4 slices of bread. Place 1 lettuce leave on bread. Place 1 bacon square on top of lettuce. Place 1 slice of tomato on top of bacon square. (One slice of Provolone if using).
Spread mayonnaise mixture on 4 more slices of bread. Place bread, mayonnaise side down, over tomato slice. Spread mayonnaise mixture on top of bread (center bread will have mayonnaise mixture on both sides). Place 1 lettuce leaf on top of bread slice. Place second bacon square on top of lettuce. Place tomato on top of bacon square. (Again, Provolone if using).
Spread remaining 4 slices of bread with mayonnaise mixture. Place on top, mayonnaise side down. Slice in half diagonally or into triangles, secure with cocktail pick.
Serve with fries and a nice, crisp pickle spear on the side.
Buttery Le Sueur Peas with Shallots and Garlic
What spells magic and fills your heart with fond memories? Family and friends gathered ’round the table, breaking bread and sharing a laugh of course!
Looking back on my childhood, there were certain foods that were reserved for “special” occasions, and never, ever found their way to the table unless the occasion commanded their appearance. Butter – real butter, was not an everyday spread. Asparagus only made an appearance alongside our Easter Ham. Even simple things such as dinner rolls were considered special. Split-Top Brown-n-Serve dinner rolls were never served with Tuesday night’s pot roast. (Although slices of bread were almost always passed around the table). You get the idea. Anything “pricey” or extraordinary was reserved for special guests, special times and special celebrations.
Don’t get me wrong. We never went hungry and we never felt deprived of anything – especially love and good, home-cooked meals. Now more than ever, I appreciate the fact that certain foods only appeared on special occasions. As a child, these favorites were something to look forward to, and as an adult they give me something to fondly look back upon.
Growing up, Le Sueur Canned Peas were special, appearing at our table only on the very best of special occasions. As far as canned vegetables go, they rank right up there in the “pricey” category. I suppose that is why we only had them on special occasions – and why to this very day I equate Le Sueur Early June Peas with holiday dinners, and special gatherings. Everything about them scream “top notch” – from the fancy silver label to the wonderful, delicate sweetness inside. My mother served these wonderful peas “as is” with just a pat of butter on top. Oh how I adored watching the butter melt and disappear into the tender, sweet peas.
Life is meant to be savored, treasured and appreciated. Simple pleasures are the most magical of all for those happy moments become our fondest memories. Kiddo put it best when he said “If you have nothing to look forward to, then you will have nothing to look back on later.” That little gem of wisdom was spoken by a ten-year-old and I have treasured it ever since.
While I don’t make my Le Sueur Peas the same way my mother did, they are none the less magical and I look forward serving these magical peas with special meals, special guests (my wonderful family) and the joy of being together.
Buttery Le Sueur Peas with Shallots and Garlic
1 Shallot, minced
2 Garlic Cloves, minced
1 Tablespoon Butter
1 Can Le Sueur Peas, drained
In a small food processor or hand-held chopper, mince shallot and garlic together. Set aside until ready to use.
In a sauce pan, melt butter over medium heat until just beginning to brown. Dump shallot-garlic mixture into pan and stir with a wooden spoon until shallots are tender, about 2-3 minutes.
Add drained Le Sueur Peas and GENTLY stir to blend the peas, shallots, garlic and butter together. (Take care not to “mash” the tender peas).
Lower heat and continue to warm until heated through, about 5 minutes.
Transfer peas to a warm serving bowl, serve table-side and enjoy.
Apple Stuffed Roast Chicken
Growing up, there were many things I remember that were “tradition” – something we just did, although I never knew why. Eating roasted chicken on Sundays was one such tradition. Unlike meals during the week, the big meal on Sundays was served earlier in the day, usually around two or three in the afternoon. Growing up in a big extended family, it was not unusual for cousins, uncles and aunts to gather together for Sunday dinner. Sundays were special. And so were roasted chickens.
Filipino Spare Ribs
Spare ribs are the meaty ribs cut from the belly of the animal after the belly is removed. These are larger than their baby back counter-parts. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, so the slab is more rectangular in shape. These trimmed ribs are often packaged under the name St. Louis-style spare ribs While this recipe is very similar to my Sticky Filipino Spare Ribs, there are subtle differences. This rib contains more onion and has been kissed with the flavor of fresh ginger. Both are “sticky” with brown sugar, one cooked in a crock pot, the other in a stock pot. Both are finished in the oven, and can be charred on the grill for added flavor.
Traveling Dinner Party – Part 5 – Sorbet Between Courses
How’s the planning of your Traveling Feast coming? Is your head just swimming with wonderful thoughts and ideas? If you are anything like me, the biggest struggle has been to narrow down the choices.
Continue reading “Traveling Dinner Party – Part 5 – Sorbet Between Courses”
Authentic Huevos-Rancheros
Such bright, beautiful colors! Wonderful flavors. A little kick to spice up the day. Breakfast is the most important meal of the day, or so I’ve been told. Rarely do we have time for breakfast during the week. I wish I could tell you that we make up for it on the weekends, but the truth of the matter is MAYBE with a little luck, Sundays might include breakfast at home.
Pan-Roasted Broccoli with Garlic
This pan-roasted broccoli has a hidden “kick” in the red pepper flakes. A kiss of lemon juice adds a wonderful flavor while enhancing the bright green of the broccoli. And the butter at the end just brings it all together.
The up-side, this bright side dish cooks up quickly. The down-side, you will need to keep an eye on the broccoli and turn frequently to keep it from browning too much. It’s a fine line between pan-seared an burnt.
Broccoli is a cool-weather crop, hitting its stride in the spring and fall. Now is the time for broccoli, as the markets are full and the broccoli is fresh. While I am not a fan of Cabbage, broccoli ranks up there as one of my favorite spring/fall vegetables even if it is a part of the Cabbage family.
Pan-Roasted Broccoli with Garlic
1 bunch broccoli
1 tablespoon olive oil
2 large garlic clove, thinly sliced
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper, to taste
3 tablespoons water
3 tablespoon lemon juice
2 tablespoons butter
Trim and peel the broccoli stems. Cut the florets into 1-inch pieces, and cut the stems on the bias 1/4 inch thick.
In a 10-inch skillet or fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring constantly, until just golden and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a small bowl.
Increase the heat to medium-high. Add the broccoli and red pepper flakes, and season with salt and black pepper. Sear, turning frequently.
Pour in the water and lemon juice. Lower heat to medium. Cover and steam for about 3 minutes. Uncover, lower heat to medium-low, add butter, stir. Continue to cook until the broccoli is lightly browned and crisp-tender and the liquid has evaporated, about 5 minute more. Transfer to a serving dish. Scatter the garlic on top and serve immediately.
Pasta Alfredo with Seasoned Scallops
Hubby loves scallops. He would eat scallops for breakfast if he could (now there’s a thought – hum). This recipe calls for either Sea or Bay Scallops. What’s the difference, you ask. The long and the short of it is that Bay Scallops are much smaller, about 100 count per pound. In the US, these scallops come mainly from the East Coast. Their meat is much sweeter, less chewy than their less expensive “cousins” – the Sea Scallop.
Zapped Broccoli with Butter and Lemon Herb
Way back when I was first learning to cook, we didn’t have all the modern conveniences that are at our disposal today. No microwaves or convection ovens No pre-packaged, pre-measured, pre-seasoned foods. No bottles of spice blends or sauces or all the other things we have today. We were on our own. It might also be why some of the foods I ate growing up were either over-cooked or under-cooked and at times bland. A little salt. A little pepper. That was about it. Sometimes we forget how to do things all on our own with all the modern conveniences. Sometimes it’s okay to forget.
Zapped Broccoli with Butter and Lemon Herb
½ lb Broccoli
2 teaspoons McCormick Perfect Pinch Lemon Herb Seasoning
1 Tablespoon Butter
Cut broccoli int individual pieces. Place broccoli, seasoning and butter in a micro-wave safe plastic bag. Sprinkle with a little water, seal shut with a small slit to vent.
Microwave on HIGH 3 minutes.
Carefully open the bag (it will be steaming hot) and empty broccoli int a serving dish. Toss to evenly coat in seasoned butter and serve.
French Beer Beef Stew over Mashed Potatoes
Did ya check out the photo for this recipe? This isn’t your typical Beef Stew. No carrots, no peas, none of your usual chunks of vegetables. Just stew meat, slowly simmered in a crock pot until fork-tender, a thick gravy made with beer, some herbs for seasoning . . . yeah strictly speaking this is meat and potatoes all the way. A man’s-man kind of stew.
Continue reading “French Beer Beef Stew over Mashed Potatoes”
Beautiful Italian Macaroni Bake
While I know Italian food isn’t necessarily pasta, salads and bread, that’s what usually springs to mind when someone says “Italian”. This dish is truly “beautiful” in the sense that it has all those typical “Italian” foods conveniently located inside a single dish. You’ve got your pasta, your bread, and your salad (hey – tomatoes and basil counts).
Welcome to Rosemarie's Kitchen 