Tag Archives: bake

Chicken with Fresh Peas Braised in Sparkling Wine: A simple dish that’s packed full of flavor

Chicken with Fresh Peas Braised in Sparkling Wine: A simple dish that’s packed full of flavor
Marks & Spencer

Image credit: Delish.com

As most of you faithful readers know, I love cooking with booze. Using beer, wine or spirits is a great way to infuse flavor and amp up a dish. Whether it’s used for deglazing in a simple pan sauce or for a low and slow braise, alcohol can add a myraid of flavors to a dish (as long as you’re not using bottom shelf swill).

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Image credit: Marks & Spencer

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Brioche and Sausage Stuffing with Apples, Dried Cherries and Hazelnuts

Brioche and Sausage Stuffing with Apples, Dried Cherries and Hazelnuts
A revamped holiday stuffing sporting an array of awesome flavors

A revamped holiday stuffing sporting an array of awesome flavors

Besides the giant turkey, I bet if you asked most Americans what their favorite Thanksgiving dish is they’d say it’s the stuffing. Being included in that party, it’s only appropriate that my first official holiday-related recipe of the year is a classed up version of this favorite side.

For this revamped stuffing, I wanted to use a variety of tastes: buttery brioche bread, savory sausage, sweet apples, tart dried cherries, and crunchy hazelnuts. The pièce de résistance? Hitting the saute pan with sweet and smoky bourbon to deglaze it and concentrate the flavors of the alcohol.

My pro tip for stuffing: Don’t even think about putting it inside your raw turkey and baking it that way — always bake it separately. Stuffing baked inside turkeys gets soaked with raw turkey juices and almost never reaches the proper internal temperature, thus making it one of the biggest causes of food-borne illness during the holidays.

Stay safe and keep it tasty this Thanksgiving, and be sure to try out this updated take on the best addition to your holiday table.
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Pumpkin and sage give macaroni and cheese an injection of autumn flavors

Pumpkin and sage give macaroni and cheese an injection of autumn flavors

Pumpkin Mac text

Since I’m still on my comfort food kick and totally inspired by the season, I decided to whip up another classic dish and given it an injection of autumn: baked macaroni and cheese with pumpkin and sage. Sure, mac and cheese is great as it is, but you’d be surprised how much better it can be with the addition of pumpkin, giving it the slightest hint of sweetness. Sage is my absolute favorite herb to cook with during the fall and it pairs perfectly with pumpkin, so I figured, why not throw it in this dish, too?

I also wanted to write up this particular recipe to teach you readers a thing or two about classic cooking techniques. I recently featured a recipe here that used the classic “mother sauce” Béchamel — milk thickened with a roux (equal parts fat and flour) to make a white sauce. This one uses the basics for Béchamel but adds cheese to it, thus making it a Mornay sauce (read: fancy name for cheese sauce). See? You can make easy, tasty food and learn some fancy cooking skills along the way.

While you can use just about any cheese you’d like for this recipe, I suggest using a white, mild-flavored cheese, like white cheddar, Gouda, or Gruyere, as it won’t overpower the pumpkin flavor or hide the bright yellow-orange hue imparted by the pumpkin puree. And while this mac and cheese doesn’t need to be baked after the creamy sauce is cooked, popping it in the oven gives it a firmer texture and and crispy exterior.
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One-Pan Roast Chicken with Sausage, Apple, Citrus and Rosemary

One-Pan Roast Chicken with Sausage, Apple, Citrus and Rosemary
Get a taste of fall with this one-pan roast chicken and sausage recipe

Get a taste of fall with this one-pan roast chicken and sausage recipe

It’s funny how the autumnal equinox can make an almost immediate change in the weather — with the overnight switch from summer to fall you can start to smell the faint hint of autumn in the air almost overnight. Maybe it’s all in my head, but I swear the slightest breeze feels just a tad cooler the day after the calendar date of this change of seasons. And with this real or imagined cooler weather comes the itch to crank up my oven and start using the warm and comforting flavors of this time of year. Hearty herbs like rosemary, sage and thyme are hallmarks of fall tastes; citrus, apples and pears are in season, and baking and roasting are the cooking methods that prevail.

For my first recipe of the season, I’m giving plain old chicken an injection of fall flavors with the addition of rosemary, orange and smoked sausage in a one-pan roast. Pan-seared chicken legs and thighs are nestled in a bed of onion, apple, smoked sausage, seasoned with orange zest and fresh rosemary, and then roasted to golden-brown perfection in the oven.

On its own or paired with a few sides, this dish is a savory and flavorsome addition to your autumn recipe repertoire. It’s also very versatile: use lemon in place of the orange, sage or thyme to replace the rosemary, and you can even switch up the smoked sausage and use cured Spanish chorizo in its place.
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Savor summer’s end: Savory heirloom tomato cobbler

Savor summer’s end: Savory heirloom tomato cobbler

Proving that tomatoes can turn a classic dessert into a savory delight.

Even though turning on the oven in the middle of August isn’t on the top of most people’s list, there are a few dishes that are worth the extra mercury on the thermometer. Tomato cobbler is one of them.

“Cobbler? But that’s a dessert!,” is the reaction of most folks. Not in this case. This cobbler is a savory take on the classic sweet dessert and uses fresh and juicy summer tomatoes in place of the fruit (though, technically, tomatoes are also considered to be fruit).

Why tomatoes, you ask? Sure, you could throw them in a nice, cold salad, but have you ever popped them in the oven and baked them until they burst? Their natural sugars are enhanced with the application of heat and roasting them brings out their sweetness and even more flavor over eating them raw. In short, roasted tomatoes are a-mazing. If you have access to heirloom tomatoes, splurge and use them in this dish as they have even more “meat” and flavor to them than most tomatoes in the market.

To make this easy tomato cobbler, the vegetables (or “fruit and veg”) are cooked in a pan and poured into a baking dish over a cornmeal batter. To give it an even more homey and rustic look, use an ovenproof or cast iron pan to cook, bake and serve it in. And if you get the hankering for this savory side dish and tomatoes aren’t in season, simply use drained, canned tomatoes (the no-salt added kind). It tastes great when served fresh out of the oven, but tastes even more heavenly if it is allowed to sit and cool a little while and served at room temperature. It also makes fantastic leftovers when reheated and served the following day.

Grab the sumptuous flavors of late summer while you still can, crank up that oven, and make this mouthwatering cobbler as soon as humanly possible.
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Roasted grape, goat cheese, and walnut tart

Roasted grape, goat cheese, and walnut tart

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The word “tart” is probably one of the most used homonyms in culinary terms. First of all, “tart” used as an adjective has to do with taste — like bitter, sour or acerbic. But today I’d like to focus on “tart” the noun. This kind of tart can come in many, many forms: sweet, savory, shortcrust based, puff pastry based, fruit-filled, custard-filled, cheesy, etc., and is usually served as either an appetizer or dessert.

The tart I’ve decided to whip up this week is a mix of sweet and savory — roasted grapes and goat cheese — on a bed of flaky puff pastry crust. It’s an easy-to-prepare, classy appetizer that’d be perfect for a fête during any season.

So why did I pick puff pastry over a short crust pie dough? Honestly, I’m a lazy baker and puff dough is as easy as grabbing from the freezer, thawing then baking. It’s also a party food lifesaver and should always be kept onhand for last-minute appetizers, main dishes accoutrements and desserts. For flavor, always choose puff dough made with butter, not vegetable shortening, as it will give you a buttery, flaky, melt-in-your-mouth product versus one with a weird aftertaste. Another cook’s tip: an egg wash (see recipe below) will give puff pastry a golden-brown kiss of color.

Try out this sweet, savory, and not too tart (the adjective) tart recipe that’s topped with roasted grapes, goat cheese, walnuts and fresh rosemary. It’s a breeze to bake up and your party guests will surely be impressed.

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Say “Opa!” to these Greek lamb sliders in pita pockets

Say “Opa!” to these Greek lamb sliders in pita pockets
Besides being utterly delectable, these Greek lamb sliders are healthy as well.

Besides being utterly delectable, these Greek lamb sliders are healthy as well.

When it comes to burgers, quality meat can make a simple burger great, but flavorful additions can really put it over the top. Herbs and spices mixed into the meat, tasty toppings, quality cheeses and fancy buns can all contribute to make one stellar gourmet burger.

Take, for example, my Greek-inspired sliders. Feta cheese and warming spices add a flavorful kick to the ground lamb, and instead of lettuce and tomato, the red wine vinegar-tossed spinach and onion serve as the topping. And forget the boring standard bun, these Greco masterpieces are sandwiched between fluffy pita bread.

Besides being utterly delectable, they’re actually pretty healthful as well. Lamb meat contains omega-3 and monounsaturated fatty acids (a.k.a.: the good fats). When grocery shopping, go for pasture-raised New Zealand lamb (or grass-fed beef) as it contains higher levels of these essential fatty acids. For a lightened version of the sliders without sacrificing any of the flavor, simply nix the Feta and the pitas, and either bake or grill them instead of pan frying.

These Greek sliders are perfect for a summer cookout party, a game night in with friends, or even a simple weeknight meal. Not into mini food? The recipe can easily make four full-sized burgers as well. Serve them alongside a Greek salad, some grilled or broiled eggplant, and pair them with a crisp, light Sauvignon Blanc from South Africa or New Zealand. Read the rest of this entry

Eat Your Suds: Beer bread and spreadable beer cheese

Eat Your Suds: Beer bread and spreadable beer cheese
Incredibly easy recipes for all you beer (and carb) lovers.

Incredibly easy recipes for all you beer (and carb) lovers.

Confession: I love craft beer and I’ll drink just about any kind, but I also enjoy eating my suds. No, not in a bowl with a soup spoon, but actually in food. Beer can be used in cooking, much like wine and spirits, to add flavor to dishes. Braising, stewing, poaching — you can really do just about anything in the kitchen with beer. And believe it or not, you can even bake with it.

I was recently looking for a new vehicle in which to enjoy my suds and came across a recipe that uses beer in a bread recipe. Not being an avid baker, I usually steer clear of recipes that require lots of exact measuring and mixing, but this dish caught my eye as it only requires a few ingredients and very little mixing. This beer bread is very similar to Irish soda bread: soft on the inside with a flavorful, crusty exterior. I recommend using a strong-flavored beer for this recipe, like a stout or porter, so that the flavors in the beer can really shine through.

After baking the bread I realized that it needed an accompaniment: beer cheese! Creamy and dreamy with a hint of beer flavoring, this condiment is also incredibly easy to make and the only special equipment needed is a food processor. I recommend using a lighter beer for this one, like a pilsner, wheat beer or low IBU pale ale, as you don’t want the cheese’s flavor to overpower or clash with the strong notes in the beer bread.

My biggest piece of advice when making these recipes: Please, do yourself and your guests a favor and don’t use crappy beer. You wouldn’t use a foul-tasting wine or spirit to cook with, right? (Your answer should be “no”.) Then steer clear of using any macro brews (e.g.: fizzy yellow water type beers).
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Bacon-wrapped chicken with sage

Bacon-wrapped chicken with sage

Bacon Sage Chicken

Here’s a twist on the classic chicken/veal/beef “saltimbocca” that replaces the Italian prosciutto with bacon. I also added an extra kick of flavor using Stubb’s Texas Butter Injectable Marinade before wrapping and cooking the chicken. It’s as easy as inject, wrap, sear in a pan and finish baking in the oven. The marinade is optional, but I recommend giving it a try as it adds flavor to the inside of the chicken breasts and help ensure that they don’t dry out when cooked.

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Shades of Verde: Baked egg in avocado with pepita pesto

Shades of Verde: Baked egg in avocado with pepita pesto

Makes for a healthy, filling breakfast.

I must admit that two of my favorite things in the food world are avocados and breakfast. I could eat the soft, green fruit (yep, it’s a fruit) on just about anything and even by itself, and breakfast to me isn’t just a meal that can only be eaten during one time of the day.

Recently, I’ve been pondering: How can I incorporate avocados into breakfast? Yeah, I could chop it up and put it on top of my eggs or slather it on toast, but what about using an avocado as the star attraction on my morning plate? Then it came to me. Instead of putting avocado on top of the eggs, why not put the eggs into the avocado? So I baked an egg inside an avocado half. Think ‘Toad in a Hole’ minus the toast and replaced with an avocado.

Now I’ll admit that I’m nowhere near the first person to attempt this, but the recipe I used below is a fresh and jazzed up way to eat huevos en aguacate (free Spanish lesson for ya there). By itself, the dish is a bit plain, so it definitely needs to be topped with a salsa or sauce. I whipped up a batch of pepita (pumpkin seed) pest with basil and cilantro, and the culinary marriage was a match made in heaven, as the tangy pesto cuts through the fattiness of the avocado and egg. Finish it off with a sprinkle of cayenne pepper or hot sauce and you’re set.

Now don’t limit this to just a breakfast — this could easily serve as a lunch or dinner main dish as well. It’s also very filling, so one half of an avocado and one egg per serving is plenty. Bonus: for you folks with dietary issues or on special diets, this recipe is vegetarian, gluten- and nut-free, and perfect for someone following the Paleo diet.
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