Thursday, December 30, 2010

shrimp curry kitchen! kitchen!

Shrimp Curry Salad
Just simply delicious shrimp curry salad with toasted
walnuts, apples, and green onions.
A salad for our "after christmas day" dinner.
 For the curry dressing recipe check out my previous posting for "Curried Turkey". The only difference is that I added a 1/4 cup of diced granny smith apples instead of dried fruit and raisins. Make this your own and it would be an absolute delight for sure!

Wednesday, December 29, 2010

simply pomegranate kitchen! kitchen!

Simply Pomegranate Dressing
Our dressing for the "After Christmas day" dinner.
A simply simple recipe............
2 tablespoons of white wine vinegar
1 tablespoon of water
1 tablespoon of dijon mustard
1/4 to 1/2 of fresh pomegranate "red pearls"
1 teaspoon salt
A dash of white pepper
2 tablespoons of extra virgin olive oil
2-3 tablespoons of honey
Mix everything in a bowl except for the "pomegranate pearls" and whisk vigorously - then add the "red pomegranate pearls:.....Its great for anything and everything!!!

Monday, December 27, 2010

chicken wings and sausage--a one pot meal kitchen! kitchen!

Chicken wings and sausage - a one pot meal
Great reward comfort food after digging out of the snow.
Watching my son shovel the driveway - which seems endless, made me think of what I could make that is both delicious and satisfying for lunch. A great one pot meal comfort food was the answer. And what I have on hand that day were.........

1 pkg. of chicken wings seasoned with the "My Amazing Dry Rub" - see previous posting
1 red pepper - sliced
1 med. size zucchini - sliced into 1/2" thick
1 medium size sweet onion - quartered
3 small yukon gold potatoes - thickly sliced
1 hot Italian pork sausage sliced
1 teaspoon garam masala
1 teaspoon of cardamon powder and 3 whole cardamon smashed a little
1 teaspoon cumin powder
2 tablespoon butter milk
Mix everything in a large cast iron pan (or a large oven proofed pan) except for the sausage.
Roast at 350F on a preheated oven for 1 hr. -- halfway through the roasting stir everything and add the sausage and continue roasting.
Broil for 10 minutes for additional browning.

Sunday, December 26, 2010

an "after christmas day dinner".... at kitchen! kitchen!

A lively "after christmas day dinner"

Our "After Christmas Day Spread"
A roasted rib-eye, shrimp curry salad, roasted potatoes 
on a bed of carmelized onions with a pomegranate dressing.

Our Christmas eve was spent with our neighbor, Steve and Peggy Barranca and family, of a lovely dinner of seafood pasta, and fruta di mare. A very special Italian tradition of seafood dinner. Thank you for having us! While our christmas day was spent with the Bugges in Brooklyn, a tradition every christmas day since our kids were toddlers. The Bugges prepared a traditional Norwegian dinner of an assortment of cold cuts, herrings, gravlax, swedish meatballs, shrimp salad, red cabbage, boiled potatoes, and of course the roasted pork with a golden crackling skin that is just screaming of yumminess!  So, it was just right for me to make an "after christmas day dinner" at my own home to share with all of you.

Wednesday, December 22, 2010

Shhh!... It's a secret twist! ---turkey kitchen! kitchen!..

Turkey Meatballs with a Secret Twist
Shhh.. the "secret twist" are capers and caramelized onions.
Turkey Meatballs with a Secret Twist
Finished off with Parmigiano  Reggiano.
Another repeat of the TURKEY MEATBALLS and this time with a twist by adding CAPERS (rinsed and drained) and CARAMELIZED VIDALIA ONIONS. It may be another turkey meatballs, but with the added capers and caramelized vidalia onions, your palate welcomes the taste of the sweetness of the caramelized onions and a hint of the vinegary capers.
You may serve this with pasta, potatoes or have those baguettes ready to soak up the sauce.
Just lovely!!
For recipe see previous posting of "TURKEY MEATBALLS"
1 VIDALIA ONIONS sliced thinly (it may seem a lot but these will cook down)
1 teaspoon of extra virgin olive oil and a tablespoon of butter
A pinch of kosher salt
Heat up a medium pan with olive oil and butter, throw in the onions, add a pinch of salt and stir on medium heat until caramelized to golden brown about 10-15 minutes. Let cool and scatter around the top of the meatballs.
1 tablespoon of capers rinsed in cold water and drained
Sprinkle around the top of the meatballs with caramelized onions. (caramelized onions and capers are great enhancers on any dish especially meat dishes- those flavors just love to dance around your palate).

Tuesday, December 21, 2010

gravlax sandwich....hold that hunger down! kitchen! kitchen!

Sandwiches with thin slices of gravlax on scrambled eggs with homemade mayonnaise,
delicate thin slices of cucumber, and dill on a toasted whole grain bread.
A sure quick way to hold that hunger down.

Monday, December 20, 2010

Frittata of roasted peppers and onions.... at kitchen! kitchen!

A Frittata of roasted red peppers and onions
A great dish to serve when you're in a rush.
See my previous posting of Frittata and just add
a roasted red pepper and you're good to go.
Now this is what I call a great mommy's time out!
An Italian Pinot Grigio 2009 quite delicate and fruity.
Excuse me, while I enjoy a well deserved break.

Friday, December 17, 2010

Holiday greetings to all from kitchen! kitchen!

Christmas will soon be upon us
A time of reflection, love, and friendship
A gathering of family and friends
The sound of laughter ringing in our ears
The children's excitement feels the air of what is to come.
May all of you have the magic that this holiday season
brings and the most bountiful of heart and spirit
may be yours all through the year!
And to all my readers and followers....... Thank you!

Wednesday, December 15, 2010

bison pate wrapped in kitchen! kitchen!

Bison Pate Wrapped in Pastry
Wonderfully seasoned with rosemary, thyme, allspice, and
some roasted pistachios makes this a wonderful
appetizer to serve to good friends and family.
You start with.......
1 pkg. of ground bison (about a 1.25 lbs.)
1 small onion finely chopped
1 clove of minced garlic
1/2 teaspoon of mince fresh rosemary
1 teaspoon of fresh thyme
1 teaspoon ground allspice
A few pieces of thinly sliced ham from the deli (for wrapping or strips of bacon)
1/4 cup chopped ham
Kosher salt
Black pepper
1/4 cup of roasted pistachios roughly chopped
1egg- whisked lightly with 1 tablespoon buttermilk
1 tablespoon Cognac ( don't fret over the cognac - use white wine instead )
Sautee the onions, garlic, rosemary, thyme, allspice and season with salt and pepper. Let cool before adding to the meat.
Mixed everything gently including the cognac/or wine in a bowl and form into a meatloaf shape. Take the thinly sliced ham/or bacon and wrapped the meat completely and place it inside a terrine/or meatloaf pan. Fill a large deep pan with 1 inch of hot water and put the terrine/meatloaf pan covered into the center of the hot water bath and cook for 50 minutes in a preheated oven at 350 F. Refill hot water if needed. Allow the pate to cool completely.
Make a pate brisee (google for the recipe on the net)
Wrapped the entire cooled pate in pastry and poke a small hole on top of the pastry and brush with egg wash. Bake for 20-30 minutes until the pastry is golden brown. Chill the pate for at least overnight before serving.
For a more robust dressing - serve with a little dollop of.........
1 tablespoon dijon mustard
3 tablespoon mayonaise with some melted blue cheese
Mix until thoroughly incorporated
For a lighter fare....a little mayonnaise on top and your favorite fruit spread

Tuesday, December 14, 2010

Turkey kitchen! kitchen!

Turkey Sausage With Mashed Potatoes/Baby Peas
A wonderful comfort food.
What you need are.....
1 pkg. of ground turkey
Amazing dry rub for seasoning the ground turkey
1 teaspoon of chopped fresh sage or rosemary
1 teaspoon of fresh thyme
1 minced onion
2 cloves of minced garlic
2 tablespoons of buttermilk
1 egg - slightly beaten
1/4 cup of bread crumbs
1/4 cup of canola oil
Combine all of the above ingredients except for the canola oil in a large bowl. Microwave a small amount of the seasoned turkey to taste and test the seasoning.
Form about 2 tablespoons into and oval shape and and set aside.
Heat the canola oil in a large pan until it's smoky hot and brown each one on all sides until fully cooked. Do not crowd the pan. Cooking time is about 12-15 minutes. Set aside and cover with foil.

In the meantime... let's take care of the potatoes....
4-6 potatoes - boiled, salted and drained of water
2 cups of thawed baby peas (heat with butter in the microwave for 40 seconds).
1/2 cup heated milk
1/4 stick of butter
Mash the potatoes and add the heated milk and 1/3 stick of butter. Mix in the baby peas. Add more butter if necessary.
Serve with some green salad.

Monday, December 13, 2010

potato salad and more.....a symphony of kitchen! kitchen!

Potato salad and more- playing a delightful symphony of taste
Roasted potatoes on a bed of baby arugula that lends
its' peppery taste, carmelized onions, a scattering slices of
fresh figs for that delightful sweet taste, and large chunks  
of crumbled goat cheese for a bit of saltiness.
Finished off with a simple dressing
of fresh  lemon, dijon mustard and olive oil. 
The wonderful taste of sweet, salty, tangy and peppery
plays this delightful symphony  in your palate.
It's not only delightful but easy to prepare too.....this is what you need......

8 medium size yukon gold potatoes
A package of baby arugula
6-8 small fresh figs cut in wedges
1 large vidalia onions
4-6 oz. of real good goat cheese (it pays to spend a little more for a good goat cheese)
1 lemon
1 tablespoon of dijon mustard
Extra virgin olive oil
Kosher salt

Peel and cut the potatoes into 1/2 inch thick season with salt and completely coat with olive oil and put on a large baking sheet without overlapping the potatoes.
Roast the potatoes in a 350F preheated oven for 45-50 minutes until just tender. Then put under the broiler to brown them - just enough to give the potatoes their roasty, golden color. Set aside and let cool. (do not try to remove the potatoes while still hot or you will end up with half of them in the pan). Meanwhile......
Sliced the onions and cook them in a hot pan with olive oil until carmelized. Set aside.

For the dressing;
A squeezed of one fresh lemon
A tablespoon of dijon mustard
3-4 tablespoons of olive oil
A pinch of salt
Combine all of the above in a bowl and mix thoroughly

Now comes the best part..... getting everything together by way of layering  them......
On a large serving platter create a large and plentiful nest of baby arugula for the cooled potatoes to nestle in. Sprinkle some of the dressing around the potatoes, followed by a scattering of the carmelized onions, figs, and the crumbled goat cheese. Sprinkle the rest of the dressing.
Now, that's what I call a delightful symphony of taste that plays beautiful music in your palate.

Wednesday, December 8, 2010

Quinoa shrimp salad- simply delicious ! kitchen! kitchen!

Mixed with dried cranberries, golden raisins and toasted
chopped hazelnuts; and a sprinkling of shredded carrots and cilantro is.....
See previous posting of Quinoa salad for recipe. This is just another spin on what you can do with that wonderful grain by adding some grilled shrimps. Enjoy!

Tuesday, December 7, 2010

A blanket of sweet grape tomatoes and capers... a lovely pairing! kitchen! kitchen!

Pan fried fish blanketed with sweet grape tomatoes & capers.
A pan fried fish fillet warmed with a blanket of sauteed tomatoes with capers.
A sprinkling of home made honey mustard vinaigrette to the
cucumber-boston lettuce salad added another dimension to the dish.
Check out previous posting of fish fillet in "A Duet of Flavors"......for this dish of 4 pieces of flounder fillets.

  • 2 cups of grape tomatoes
  • 1/4 cup of capers (rinsed and drained)
  • A tablespoon of extra virgin olive oil
  • A pinch of kosher salt

Use the same pan you cooked the fish in (remove some of the oil) and add a tablespoon of olive oil.  Add the tomatoes to the pan scraping all the bits and pieces that those lovely fillets left behind and a pinch of salt.  Stir on medium heat and try to pop some of the tomatoes for them to open up and to let out their juices.  Continue stirring for 3-4 minutes until it gets a little saucy (add more olive oil if you think it's a bit dry).  Add the capers and stir for a minute or two. Pour over the fish and viola! A blanket of grape
tomatoes and capers.

Monday, December 6, 2010

spiced pumpkin bread but I call it a pumpkin kitchen! kitchen!

Call it a "pumpkin bread" or a  "pumpkin cake"
A bread or a cake it's just as yummy.
The aroma of the spices in this cake is so
 "christmas-sy" that you wish you were a kid again
waiting for santa to slide down the chimney.
Spiced Pumpkin Cake With
Cream Cheese and Sugar Glaze with sparkles
at Kitchen! Kitchen! for Tarts & Quiches

Friday, December 3, 2010

curried turkey kitchen! kitchen!

Curried Turkey
Our version of Ina Garten's curried chicken with our
own personal twist. Served with toasted
pita bread.
Just as lovely and delicious!

Google Ina Garten's "curried chicken" at foodnetwork and make it your own as we did at kitchen! kitchen!

Pan Seared Lamb shoulder with Moroccan dry rub kitchen! kitchen!

Yukon gold potatoes, grape tomatoes,  poblano pepper, and
red onions seasoned with Moroccan dry rub and a sprinkling
 of olive oil getting ready to be oven roasted.
Lamb shoulder pan seared to its golden brown goodness
with roasted potatoes, tomatoes and poblano pepper
becomes an all in one dish Sunday dinner.
Doing a one dish meal is the most uncomplicated thing you can do.  Less dishes to do, and everything is there at your picking to enjoy.
I have this Moroccan dry rub that consisted of crushed dry pepper, coriander seeds and whole black pepper.
4 pcs. of lamb shoulder steaks
1/4 cup of Moroccan dry rub toasted in a pan and crushed in your mortar & pestle.  Add 1-1/2 tablespoons of course or sea salt (Kosher salt) to the Moroccan dry rub and set aside.
1 tablespoon of olive oil for your non-stick pan
Season generously the lamb pieces with the crushed dry rub and chill for 1/2 hour.
6 Yukon gold potatoes cut in half
1 pint of grape tomatoes
1/2 of red onion sliced thick
1/2 of poblano pepper cut in half
4 crushed garlic
Some olive oil
Combine all of this in an oven proof pan.  Season with the salted dry rub and sprinkle some olive oil.  Toss to make sure that everything is well coated with olive oil. Roast in the oven for 1 hour at 350 degrees F. until the potatoes are golden and some of the tomatoes have popped opened.
Heat 1 tablespoon of olive oil in a pan, sear each side and all round until golden brown about 5-6 minutes on each side. Set in a serving platter and cover with foil to keep the juices in for 10 minutes or so. Uncover and spoon over the roasted tomatoes, onions and pepper including all the wonderful juices in the pan (this will serve as your sauce) and scatter the potatoes around the dish. You may serve this with couscous or rice.
The smoky, toasty taste of the toasted Moroccan spices just permeates with goodness in your taste buds.
Wasn't that an easy and satisfying Sunday dinner? I think so too!