Salmon & Pea Risotto

Ingredients:
5 cups chicken or fish stock
3 cups chopped cooked salmon
1 cup frozen peas
2 large shallots, minced
2 cloves garlic, minced
2 cups Arborio rice
1/3 cup Parmesan, grated
2 tablespoons olive oil
zest one lemon
salt
pepper


Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the garlic and shallot until lightly caramelized. Add the rice, salt and pepper and saut� for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you only have about 1/2 cup broth left, add it, the salmon, zest and frozen peas to the pan and continue to stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan.

My thoughts:

Can you tell I am done with winter? I have been trying to slip in bits of springtime into my meals as much as possible. I've been accomplishing this with varying success by using frozen vegetables and fruit. Actually, I think frozen peas are better than fresh because they are frozen right after being picked instead of sitting around waiting for me to go to the store, pick them up and peel them myself. This is also a great meal to use up leftover salmon. I used fresh this time but flaked smoked salmon (the kind that looks like a whole chunk of fish, not lox) works equally well.

Parmesan Macaroni & Cheese

Ingredients:
2 cups milk
1 cup shredded Wisconsin cheddar
1 cup grated Wisconsin parmesan
3 tablespoons butter
3 tablespoons flour
1 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

for the breadcrumbs
1 cup freshly made bread crumbs
1 teaspoon parsley
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt


1 lb small or medium sized pasta, cooked

Directions:

Preheat oven to 350. In a small bowl, whisk together the breadcrumb ingredients. Set aside.

In a medium pan, melt the butter. Add the flour along with the spices and stir until smooth. Add the milk and whisk together until slightly thickened. Whisk in the Parmesan and cheddar until smooth. Pour over the drained pasta. Pour into lightly oiled baking dish. Top with a sprinkle of breadcrumbs. Bake covered about 15 minutes, then uncover and cook until hot and bubbly, about 10-15 additional minutes.

My thoughts:

I was approached by the Wisconsin Milk Marketing Board to develop a recipe using Wisconsin cheese for their 30 Days, 30 Ways Mac & Cheese blog for Macaroni and Cheese month. I picked parmesan because I was interested to see how non-Italian parmesan would taste like. As it turns out, it was remarkably good. Not quite as sharp as Italian Parmesan, it made for a very family friendly mac & cheese.

Quick & Easy Fried Cheese Balls

As soon as the weather turns a bit chilly or humid, everyone at our home starts craving fried food! Bhajiyas (Fritters) are a hot favorite in pretty much any Indian household during rainy cold days. But you don't really need an excuse to enjoy fried food. It is extremely comforting, and that is enough reason to indulge, at least once in a while!
This weekend we went for a new recipe for fritters. I had to use up the Artisan garlic flavored cheese lying in my refrigerator, so this Fried Cheese Balls recipe caught my eye. Photo by boo_licious. My friend Lisa has another interesting version with Smoked Gouda cheese that she calls Smoked Gouda Cheese Puffs, in case you'd like to try that out.

These cheese fritters are so easy to make, and they are so tasty, you'll be eating away the entire bowl in no time! The crispy exterior with the soft gooey cheesy interior make them perfect finger food, and your kids would especially like them a lot. You can jazz it up by adding chopped onions, maybe some cilantro or basil, even chopped spinach would be great with cheese. Remember to serve them hot, with a side of Ketchup or some dipping sauce, but make sure you leave a generous amount on the side for yourself, or you'll never even get to taste one!

Ingredients
1 cup grated mild cheese or flavored cheese (Gouda works too)
2 tsp flour
1/4 tsp salt
a pinch of cayenne pepper
2 egg whites, stiffly beaten
3/4 cup fine cracker crumbs or bred crumbs
vegetable oil - for frying

Method
Combine the cheese, flour, salt, and cayenne pepper in one bowl and mix well.

Beat the egg whites in a separate bowl; beat until they are stiff, holding peaks, about 2 minutes by spoon and hand.

Now gently add the flour mixture to the egg whites base. Pat the mixture into small balls and roll them in cracker crumbs until thoroughly coated.

Refrigerate these cheese balls for at least 10-15 minutes.

Meanwhile, heat the oil in a wok. When it is hot enough (drop a small piece of bread and it should float up to the top immediately), you are ready to fry the cheese balls.

Put 3 balls in the hot oil at a time, taking care not to crowd the wok. Fry them over medium-heat until they are evenly golden brown on all sides. Remove and drain them on paper towels.

The cheese will become nice and gooey but due to the egg whites and the cracker crumbs, the Cheese Balls will still hold their shape. Serve them immediately with some Dipping Sauce on the side.

Related Recipes
Khasta Kachori Chaat
Methi Pakodas (Fenugreek Fritters)
Vegetable Samosas with Mozarella & Basil

Baked Apple Cinnamon & Goat Cheese Tart

Goat cheese, sometimes called chevre, is a cheese product made from the goat's milk. Goat cheeses can range in taste from strong and pungent, to delicate and mild, however, it does have a distinct tangy flavor which it inherits from the hormones in the goat's milk. The latter is much more similar to human milk than that of the cow, being much thinner, lower in fat, and higher in vitamin A and potassium. Hence Goat Cheese is also a healthy alternative to full-fat cheese like Cream cheese, and is also a favorite among gourmet chefs. It comes in several shapes and flavors - plain or mixed with olive oil and herbs, marinated or sometimes even sampled as a dessert cheese, mixed with chocolate or fruits.

In this extremely simple Tart recipe that is adapted from the Woman's Day magazine, [photo courtesy of Frances Janisch] we combine Goat cheese with Apples and Cinnamon to make this gorgeous and very delicious tart. The mildly pungent flavor of Goat cheese pairs well with the sweet granny Smith apples, and the flavor is accentuated by adding a hint of cinnamon and nutmeg to bake this tart which uses Puff Pastry as a base. The original recipe called for using Apple Jelly, but I decided to saute the apples in a sugar syrup instead, flavored with the spices so the fruit gets a deeper flavor when it is baked. Feel free to modify the recipe to pair cheese with your favorite fruit and you'll end up with a quick-fix dessert recipe that is elegant and delicious in itself.

Ingredients
6 oz goat cheese
1 sheet frozen puff pastry, thawed as pkg directs
3 medium Granny Smith apples - choose the sweet ones
2 Tbsp apple jelly, at room temperature
a pinch of cinnamon
a pinch of nutmeg
2 Tbsp sugar
1/2 cup water
some caramel sauce to drizzle on the tart (optional)

Method
Heat oven to 400�F. Have a large baking sheet ready. Place goat cheese in freezer 10 to 20 minutes to make it crumble more easily.

Unfold 1 sheet of pastry; roll out on a lightly floured surface with a floured rolling pin into a 12-in. square. Cut in half lengthwise. (You can make more cuts if you wish to make small individual-sized tarts). Place 1 inch apart on ungreased baking sheet. Prick each piece with a fork several times to within 1/2 in. of edges.

Divide goat cheese into 6 portions. Crumble 1 portion on each pastry to within 1/2 in. of edges. Refrigerate the prepared sheet while preparing the apples.

Peel, halve and core the apples. Slice each half crosswise in 1/4-in.-thick slices. Take a pan on medium heat and boil the water. Add the sugar to make a thick syrup. Add in the nutmeg and cinnamon, then saute the apple slices in the syrup till they become a little soft and are coated evenly with the syrup.

Remove tarts from refrigerator; arrange apple slices in a row, overlapping as needed, on top of cheese on each tart.

Bake 30 minutes or until pastry is golden, and apples are tender and start to brown at edges. Serve warm or at room temperature with caramel sauce to drizzle on tarts.

Recipe Variations
These tarts are best enjoyed warm, probably 5-8 minutes out of the oven. If you don't have caramel sauce on hand, dust it with some powdered sugar instead. If you are not much of an Apple person, no worries; goat cheese pairs well with other fruits like Peach, Plums or even cherries!

Related Recipes
Spiced Apple Bread
Best Homemade Apple Pie
Upside Down Apple Cake
Fried Apple Pies (Empanadas)

Grilled Cheesesteak Subs

Ingredients:
16 slices provolone cheese
8-12 very thin steaks*
8 sub rolls
1 large onion, halved and sliced
8 oz sliced crimini mushrooms
1 tablespoon oregano
salt
freshly ground black pepper

Directions:
Prep grill according to manufactuers' instructions. Lightly oil the grates of your grill and a grilling pan. Arrange the onions and mushrooms on the grilling pan and cook, tossing occasionally, until soft. Towards the end of the cooking time, grill the rolls directly on the rack. Set aside. Push the onions and mushrooms to one side. Sprinkle the meat with salt, pepper and oregano on both sides. Arrange the steaks on the grill.




Cook until very nearly cooked through. Stack 2-3 steaks on the the grilling pan. Top with cheese and allow it to melt. Place on rolls and top with onions and mushrooms.



*1/8-1/4 inch thick. Our local store sells them 3-4 to a tray labeled as "rolling steaks".

My thoughts:

This is a fun and fairly easy recipe to help ease us towards the end of the summer grilling season. The only tricky part is that since the steaks are thin, they can go from delicious to overcooked pretty quickly. The same is true of the rolls so stick by the grill for this one! The whole meal takes on a lovely smokey flavor and who doesn't enjoy a cheesesteak now and again? I know in Philadelphia there is much debate about Cheez Wiz vs real cheese and what toppings are acceptable but at home you can be your own mini food truck and make them as you see fit. I am a fan of the onions, mushrooms and provolone combination and luckily mushrooms and onions grill very nicely. The onions caramelize quickly and with little effort. I do find that slices of steak are much easier to grill at home so resist the urge to do the shredding/chopped style that many cheesesteak shops sell, the meat cooks too quickly and tends to fall into the flames.

Raspberry-Avocado Salad with Raspberry Vinaigrette

Ingredients:
for the dressing
8 raspberries
2 oz balsamic vinegar
2 oz avocado oil
1 teaspoon whole grain Dijon mustard
1/2 teaspoon poppy seeds (optional)
salt
freshly ground black pepper


for the salad
2 heads of romaine, chopped
2 avocados, diced
3 oz soft goat cheese, crumbled
1 cup raspberries


Directions:
Muddle the raspberries in the bottom of a jar or dressing container. Add the remaining dressing ingredients. Cover and shake to thoroughly mix. Toss the salad ingredients together. Divide into four bowls. Drizzle with dressing.

My thoughts

As odd as it sounds, raspberries are a good substitute for tomatoes, which are just now coming into their true season, they are sweet-tart, flavorful enough to stand up to salad dressing and their soft texture contrasts nicely with the crisp lettuce. Raspberries are also delightfully mashable so it is possible to incorporate them into a salad dressing with minimal effort. I like how their texture contrasts with the avocado, I wasn't sure about the pairing at first, but it was so good, I had to share. An easy way to sneak fruit into dinner.

Grilled Italian Eggplant Rollatini with Herbed Goat Cheese

Ingredients:
3 Italian eggplants, sliced into 1/4 inch thick vertical strips
1/2 cup softened mild goat cheese
1 shallot, minced
2 tablespoons minced basil
2 tablespoons minced oregano
zest one lemon
salt
pepper


brushing sauce:
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoons minced oregano
1 tablespoons minced basil
salt
freshly grated black pepper

Directions:
Sprinkle sliced eggplants with salt. Allow to seep in a colander 20 minutes then rinse off. Prepare grill according to manufacture's instructions. In a small bowl, whisk together the brushing sauce. Brush both sides of the eggplant slices with the mixture. Grill for about 10 minutes, flipping once halfway through or until soft. Meanwhile, mash the cheese, shallot and spices together until smooth. When the eggplant is ready, remove from the grill and allow to cool slightly on a tray until easily handled. Spread each strip with the goat cheese mixture (about 1 tablespoon each). Roll closed. Serve warm or at room temperature.



Notes: It can be tricky to roll the strips with a "bump" (the end pieces). Either slice the bump off before grilling or just spread them with goat cheese and leave them unrolled.

Eggplant can go from grilled to blackened very quickly. If a (normally a slightly too thin) piece is too dark on one side, take care not to over cook the other side. When you go to roll, spread the blackened side with goat cheese so the pretty grilled side is facing out. This will soften the crispier side slightly and no one will notice the difference.

Serves: 6 as an side dish, 4 as an entree

My thoughts:

I love this recipe because it looks impressive but is super easy. Grilled eggplant is awesome because it gets silky smooth without having to fry it or cook for a long time and it isn't bitter at all. Italian eggplants work best because they are a little sweeter and have less seeds but are still big enough to slice into planks but "regular" eggplants would work as well. Japanese eggplants are normally too small to slice and roll like this.

I think this dish could be an appetizer, side dish or if accompanied by a simple salad, an entree.

Summer Vegetable Green Salad with a Dill Vinagrette, Feta and Grilled Tuna

Ingredients:

for the vinaigrette:
1/4 cup minced dill
3 oz white wine vinegar
2 1/2 oz olive oil
1 teaspoon pepper sherry
1 teaspoon Dijon mustard
salt
pepper

for the fish:
2 tuna steaks
zest of one lemon
2 tablespoons minced oregano
2 tablespoons fresh or freeze dried chives
salt
pepper
olive oil

for the corn:
1 or 2 ears of corn
olive oil
salt
pepper
celery seed

for the salad:
1 head romaine lettuce, chopped
4 radishes, sliced
4 button or crimini mushrooms, sliced
2 hard boiled eggs, sliced
2 tomatoes, cut into wedges
1/2 English cucumber, sliced
3 oz crumbled feta
1/2 red onion, sliced very thin

Directions:
Place the vinaigrette ingredients in a jar or salad dressing shaker. Shake until emulsified. Set aside.

Prep the grill according to manufactures' instructions. Prep the cedar plank according the package instructions. Meanwhile, rub the tuna with oil then pat on the zest and spices onto both sides. Place the tuna on the grill. Follow the instructions for grilling corn. Grill until the tuna is medium rare and the corn is done, covering briefly if needed, about 10 minutes. Strip the corn from the cob.

Meanwhile, toss the salad ingredients in a large bowl. Divide among two dishes. Top with tuna and the corn. Drizzle with dressing.

My thoughts:

I know this salad looks complicated with the long list of ingredients but it really isn't, I promise! The salad dressing is super easy, there is nothing fancy about the salad itself and the tuna and corn require pretty much the same prep and cooking time. I have been eating a tons of salads lately because of my feta challenge and I have found that my favorite salads with feta are the ones that have a lot of different ingredients and flavors. Feta is so robust tasting it can stand up to pretty much anything, even very herbal dressings and heartier ingredients like fish or meat so I've been experimenting. I wanted to make this salad my complete meal so I added tuna and a hard boiled egg to make it more substantial without feeling heavy.

I had room on the grill (even though I was making extra tuna for another recipe) so I tossed some corn on. It added a smoky-sweet flavor that was a wonderful contrast with the feta and all of the crisp vegetables I used. All in all, a very tasty, vegetable packed salad. Perfect for a hot July day!

Rachel's Famous Chili Dogs

Ingredients:
1 lb 94% lean ground beef
15 oz tomato sauce*
15 oz canned dark red kidney beans, drained
1 small onion, chopped
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon hot paprika
1 teaspoon cayenne pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/4 teaspoon celery seed
1/4 teaspoon cumin
hot sauce
salt
pepper

to serve:
8 hot dog buns
8 hot dogs
chopped onion (optional)
shredded cheddar cheese (optional)
mustard (optional)

Directions:
Slow cooker instructions:
Brown the beef in a nonstick skillet, breaking it up into fine bits. Drain off any excess fat. Add the beef and the remaining ingredients to a 2 or 4 quart slow cooker. Stir. Cook on low for 8-10 hours. If it is too wet, remove the lid and cook on high for 30 minutes.

Stove top instructions:
Brown the beef in a nonstick skillet, breaking it up into fine chunks. Drain off any excess fat. Add the remaining ingredients. Stir occasionally until most of the liquid has evaporated and everything is cooked through.

Cook the hot dogs according to your preference. Nestle into buns and top with chili and other desired toppings.


*Not chunky pasta sauce. Look for it in the canned tomato aisle.

My thoughts:

Every once in a while I am hit with an overwhelming urge for a chili dog. Unfortunately Baltimore has a severe lack of quality hot dog houses. There are some truly delicious yet deadly dogs from Ann's Dari-Creme out on Ritchie Hwy but that is quite a hike. There are a few in the city but none that I can say that I love. When I was a child, we'd make chili dogs with chili from the soup counter at the grocery store. I have to say, homemade chili is much better. And after developing an entire chapter of chili for my slow cooker cookbook, I am the self proclaimed slow cooker chili queen. I wish I had thought to put a recipe in for chili for hot dogs in the book (although it is a healthy slow cooker cookbook)but I didn't so the book's loss is your (free recipe) gain. Slow cooking the chili means that all you have to do to have from scratch chili dogs is to pop some stuff in the slow cooker in the morning, go about your day, come home, broil or grill some dogs for 10 minutes and you are ready to go.

There is a lot of contention on what makes the best chili for hot dogs (everything from a bean only mixture to the various versions of a "Coney" to a thin sauce) but this is what I like the most on my dogs. Not too spicy or chunky and with kidney beans. I think it is best made in the slow cooker where the flavors develop throughout the day but the stove top version is tasty too.

The leftover chili is great on baked potatoes.

Matt's Breakfast Tacos

Ingredients:
6 pieces of bacon
4 eggs
2 green onions, green parts, chopped
3/4 teaspoon ground chipotle (divided use)
1 small onion, chopped
2 cloves garlic, chopped
2 jalapeno peppers, seeded and chopped
1/2 to 3/4 cup cooked, cubed Yukon gold potatoes
12 cherry tomatoes, halved
salt
pepper
6 small soft tortillas, warmed (I prefer fajita sized, but taco sized works too)
1/2 cup grated sharp cheddar cheese

Directions:

Fry bacon until crisp. Reserve the drippings and break up the bacon onto bite-sized pieces. Add 2 teaspoons of the bacon drippings to a small pan and saute onion, garlic and jalapenos over a medium heat. When the onion mixtures begins to brown, add the tomatoes, the potatoes, 1/2 teaspoon of the chipotle powder, and a pinch of salt. Saute for about 5 minutes until the ingredients are evenly distributed. Remove from heat and cover. While sauteing the onion mixture, crack the eggs into a small bowl. Whisk in the green onions, the remaining 1/4 teaspoon of chipotle powder, a dash of salt, and a few grindings of pepper. Heat 2 teaspoons of the bacon drippings in a skillet and scramble the eggs.

Assembling the tacos: I suggest a sprinkle of cheese then topping with egg then top with the rest of the ingredients.

My thoughts:

For brief period during the dark years before he knew me my husband lived in Texas where he became quite opinionated about things like barbacoa and barbecue. He also became enamored with Tex-Mex breakfasts. Since we live in Baltimore, our hot & spicy breakfast taco/burrito options are pretty limited. So, Matt took matters into his own hands and made these yummy tacos. No more difficult than making a simple omelette (barely more than making just eggs and bacon) but so much more fun.

Lemon-Chive Asparagus Risotto

Ingredients:
5 cups chicken or vegetable stock
2 cups bite sized pieces of asparagus
2 large shallots, minced
2 cloves garlic, minced
2 cups Arborio rice
1/3 cup Parmesan, grated
1/4 cup chopped chives
1 1/2 tablespoons olive oil
1 tablespoon butter
zest one lemon
salt
pepper


Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the garlic and shallot until lightly caramelized. Add the rice, salt and pepper and saut� for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about half way through the broth, add the asparagus to the rice.



Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan, zest and chives.

My thoughts:

I am excited to see the first stalks of asparagus making their way into the market. After a winter marked by two very large, late snow storms any sign of spring and warm weather is very welcome. The big farmers market opened for the first time this weekend. May is the first month one can find local produce with any sort of regularity or variety in Baltimore, some smaller markets are open year round but until now they were sparsely stocked with dairy and meats. So this time of year I eat lots and lots of asparagus.

Creamy risotto is one of my my favorite ways to use asparagus. It is easy, the asparagus really shines and typically it is not so hot yet as to make the prospect of stirring a pot over a hot stove seem unbearable. The lemon and chives add to the springy fresh flavor and complement the asparagus perfectly. What more could you ask of a weekday meal?



Note: As I normally do when I have leftover risotto, I made arancini di riso. Rather then dig through and cut the asparagus into smaller pieces, I just sort of tucked the larger bits towards the middle and surrounded them with rice.

Parm, Olive & Pepperoni Pasta Salad

Ingredients:
8 oz rotini
1/2 English cucumber, diced
2 1/2 oz turkey pepperoni, sliced
1 large cubanelle pepper, diced
1/4 cup diced red onion
10 pimento stuffed green olives, sliced

for the dressing:
2 oz olive oil
2 oz red wine vinegar
2 cloves garlic, minced
3 tablespoons grated Parmesan
2 tablespoons minced Italian parsley
1/2 teaspoon Dijon mustard

Directions:
Prepare pasta according to package instructions. Drain and allow to cool. Place the pasta and the remaining salad ingredients in a large bowl and toss. In a small bowl or dressing shaker, mix together the dressing ingredients until emulsification occurs. Drizzle over the salad and toss again. Serve at room temperature for best flavor.

My thoughts:

Every year around this time I really, really want to eat light, spring-like dishes. Unfortunately, living in the mid-Atlantic means that despite recent warm weather, there are virtually no vegetables or fruits in season locally right now. Overwintered rhubarb or leeks maybe but that's about it. So frustrating. So what I've been doing is making a lot of salads that don't absolutely rely on in season vegetables to be awesome. I've been getting a head start on grilling some proteins for this summer's grilling posts and these salads are prefect accompaniments; I can make them ahead of time leaving me free to grill without running back and forth to the kitchen. The trick is to include enough fresh ingredients in the salad to keep it from tasting too straight from the cupboard but nothing that truly needs to be in season to be delicious like tomatoes or corn. A bit of fresh Italian parsley brightens the dressing, hot house English cukes and cubanelles are pretty tasty year round. Good quality olives, Parmesan and pepperoni round it out and add an Italian edge which makes it robust enough to serve along steaks or pork marinaded with Italian herbs. The leftovers make a tasty light lunch the next day too.

Stromboli with Capicola, Soppressata, Proscuitto & Salami

Ingredients:

raw, ready to use pizza dough
12 oz (canned or jarred but not marinated) artichoke hearts, sliced thinly
2 oz olive spread*
2 oz grated Parmesan
1/4 lb shredded mozzarella
1/4 lb lean capicola
1/4 lb soppressata
1/4 lb Genoa salami
1/4 lb prosciutto
1/4 lb provolone


1 egg yolk
1 tablespoon water
ice cubes

Directions:
Preheat oven to 375. In a small bowl, beat together the egg yolk and water. Set aside. Divide the dough in two equal halves. On a clean, floured surface roll one out to 1/4 inch thick rectangle. Place the long side in front of you. Spread a thin layer of olive spread, leaving a 1/2 inch margin. Top with a single layer of artichoke. Sprinkle with mozzarella and Parmesan. Top with a layer of capicola, then soppressata, Genoa salami, and prosciutto and finally provolone taking care not to infringe on that 1/2 inch margin. Roll in to a tight spiral, rolling away from you. Pinch edges close. Brush with the egg wash. Slash the top. Bake, seam side down, on a parchment paper lined pizza stone or baking sheet. Repeat with the remaining ingredients*. Toss some ice cubes into the bottom of the oven. Bake until golden brown, about 25-30 minutes then cool on a wire rack until just barely warm, about 10-15 minutes. Slice.

Note: Store leftovers wrapped in waxed paper and then again in foil. Serve leftovers warmed or at room temperature.

*A mixture of various green minced olives and olive oil. Look for it at Italian groceries.

**Depending on the thickness of the slices, you might end up with some meats and cheese leftover.

My thoughts:

Stomboli is an Italian-American creation with hotly debated origins. My favorite origin story is on the Ramono's website so I am going with them. They are pretty hardcore as to what constitutes a stromboli (it is NOT "flopped over" pizza!) but they do call for American cheese which I cannot condone under any circumstances. For my version I used my favorite pizza dough recipe (you could use an Italian bread dough but elastic pizza dough is easier to roll) and some lovely Italian meats from our local Italian deli. Granted, the meats and cheese were slightly pricey but the flavor was amazing and two strombolis were more than enough for 2 meals for 2 people. I haven't really had much in the way of stromboli actually, they are not a popular Baltimore menu item but the idea of a stuffed, rolled sandwich with all of my favorite meats sounded wonderful. I enjoyed it both warm from the oven and then at room temperature the next day. It was a great alternative to a regular sandwich, which truth be told I am not terribly fond of, but really not much work at all.

Eggplant & Fennel Calzones

Ingredients:
prepared pizza dough
2 Italian eggplants, sliced into 1/4 inch rounds
1 bulb fennel, thinly sliced
1/2 cup ricotta
1/2 cup shredded mozzarella
3 tablespoons Parmesan
1 tablespoon minced basil
1 tablespoon minced oregano
salt
freshly ground black pepper


warm tomato dipping sauce

Directions:
Preheat oven to 350. Line a baking sheet with parchment paper. Place the eggplant slices in single layer. Bake for 10-15 minutes or until they are soft and cooked through but not browned. Allow to cool slightly. Turn the oven up to 400. In a medium bowl, mix together the ricotta, basil, oregano, salt, pepper, Parmesan, and mozzarella. Divide the dough into 8 equal chunks for individual (about hand sized) calzones or 4 equal chunks for larger calzones. Roll each one into a 5-6 inch round. Add a single layer of fennel and then 2 (or 4) tablespoons of the cheese mixture and top with slices of eggplant in one half of each round, leaving a 1/4 inch border. Fold the dough over to form a half moon shape and pinch shut. Repeat until all are filled and pinched shut. Bake on a pizza stone or on baking sheets for about 20 minutes or until golden and hot all the way through. Serve immediately.

Refrigerate leftover calzones in an air tight container or resealable bag overnight. To reheat: allow them to sit on the counter while the oven preheats to 350. Bake until cooked through.

My thoughts:

I found some lovely Italian eggplants and a pristine bulb of fennel at, of all places, H Mart, and immediately began trying think of interesting and new ways to use the two together. I can't say that calzones leapt immediately to mind but I had ricotta and mozzarella and of course, flour and yeast so I thought I'd give it a shot. I am glad I did, it was so good! Slightly more upscale and subtle and the usual calzone.

I discovered the baking the eggplant trick when I was developing recipes for my upcoming cookbook and it really does result in a velvety texture in the final dish. The fennel stays somewhat crisp but not so crisp that when you bite into it the fennel falls out of the calzone and burns your chin.

Broccoli-Cauliflower Cheddar Soup

Ingredients:
3 cups chicken or vegetable stock, divided use
1 1/4 cup shredded extra sharp cheddar
1/2 cup milk
1 medium onion, chopped
1 shallot, chopped
1 stalk celery, diced
1 head cauliflower, chopped into florets (about 4 1/2 cups)
1 head broccoli, cut into florets (about 3 cups)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon white pepper
1 teaspoon balsamic vinegar
salt

Directions:
In a large pot, heat the olive oil. Add the onions and celery and cook until the onions and shallot are soft and translucent. Do not let them brown. Add the cauliflower, spices and 2 cups stock. Bring broth to a boil, stirring occasionally. Reduce to a simmer and cook 20-30 minutes or until the cauliflower is tender and easily cut, stirring occasionally. The broth will not totally cover the cauliflower but don't worry- stirring will be enough to ensure the cauliflower cooks through.

Using a regular blender or immersion blender, blend the cauliflower mixture until very, very smooth and creamy. If you are using a regular blender, you will probably have to do this in steps so pour the blended soup into another large pot as you go. If using an immersion blender, you can blend the soup right in the same pot. Once blended, add the milk, remaining stock, vinegar and broccoli. Return to heat and allow to simmer until the broccoli is fork tender. Pulse the blender until the soup is mostly smooth. Stir in the cheese and serve.

My thoughts:

I love the idea of broccoli-cheddar soup more than I actually like the soup itself. It is just a little too rich for me. I've seen "light" versions of the soup but they all seem to call for reduced fat cheese (blah) or using milk which I think makes the soup too thin. I remembered how creamy this cauliflower soup was that I made (could it really be four years ago?) and posted. That soup was rich and creamy but the body of the soup came from the cauliflower, not heavy cream. Why couldn't I use pureed cauliflower as a base for a broccoli soup? I experimented and I have to say, the results were great. The cauliflower blends into a smooth, creamy soup that has a rich, thick mouthfeel without the need for heavy cream and unless you were told, I don't think most people would guess that the "secret ingredient" was cauliflower. The broccoli and cheddar flavor is much stronger and of course complements each other just as it does in the full fat versions.

Rachel's Ultimate Crab Dip

Ingredients:
16 oz blue crab claw meat
8 oz cream cheese, at room temperature
3/4 cup sour cream
3/4 cup sharp cheddar
2 1/2 tablespoons mayonnaise
1 1/2 tablespoons Old Bay
1/2 tablespoon Worcestershire sauce
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon mustard powder
1 shallot, minced


Directions:
Preheat oven to 350. Mix all ingredients EXCEPT the cheddar cheese until they are evenly distributed. Or, if you are like me and you hate mincing yet don't want any chunky shallot bits in the final dip or want make sure the ingredients are fully incorporated, place all of the ingredients EXCEPT the cheddar and crab in a food processor and pulse until smooth. Then stir in the crab.

Spread into a 8x8 inch baking dish. Sprinkle with the cheese in an even layer. For bonus points, shake a bit of Old Bay on top of the cheese.

Bake for about 15 minutes or until the cheese is melted and bubbling.

Serve warm with crackers, pretzels, bread wedges, or plain Utz chips. Cover and refrigerate any leftovers. Bake @ 350 for 10 minutes or so to reheat. I don't recommend microwaving.


Note: For this recipe, quality reduced fat sour cream and cream cheese will work just fine.

My thoughts:

Crab dip is serious business here in Baltimore. We are a people who like our (blue) crabs and our cheesy dips. Growing up, my family didn't do much in the way of entertaining and well, crab is pricey so we didn't make it but I loved having friends whose families would make it for holiday parties and such. Of course, it has been on the menu of nearly every locally owned restaurant and pub at some point or another. I think if it doesn't make an appearance on the menu at least once, your food permit gets yanked.

Anyway, for the perfect crab dip you need, crab, some sort of combination of cream cheese, mayonnaise (or occasionally straight mayonnaise, no cream cheese), shredded cheese and lots of Old Bay. Beyond that I've had versions with garlic or garlic powder, onions or shallots, mustard, Parmesan cheese, and crab meat of every variety of from lump to backfin. I like to use claw because it has a flavor that is stronger than lump meat (but still sweet and not "fishy") and has a good mix of big chunks and smaller bits of crab. I like how the crab is distributed in the dip if you use claw or even backfin, with jumbo or regular lump you end up occasionally getting a bite that is entirely crab free. Not a problem with the claw.

When I set out to make the ultimate crab dip I had some parameters in mind. It had to be thick, creamy but not too mayonnaise-y, and spiced but not overpoweringly spicy. I am a sour cream addict so I always have to add that to my dips. I think the slight tang keeps the dip from tasting too rich or cloying. The trick is not to use too much or the crab will be spread too thin. You want a dip that is thick with crab meat. I like the crab flavor to be the star so I only put a thin layer of cheddar on the top (not mixed in as I've seen in some recipes) and just enough spices to accent the crab flavor, not overwhelm it. I always use extra sharp cheddar but a mix of cheddar and Monterey Jack (in a 2:1 ratio) is a good variation.

Crab dip is so popular here in Baltimore that it actually has spawned a spin off appetizer, the crab pretzel, which isn't quite as common but perhaps it should be, it is sort of a twist on the dip in the bread bowl fad of 30 years ago and is oddly satisfying.

Cheddar Horseradish Spread

Ingredients:
2 cups grated extra sharp cheddar
8 ounces cream cheese, at room temperature
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 shallot, minced

Directions:
Place the cheese, cream cheese, shallot, horseradish and Worcestershire sauce in a blender. Pulse until smooth. Scrape into a bowl. Wrap tightly in plastic wrap and store in refrigerator overnight. Bring to room temperature before serving.

Note: This would make a great cheese ball. Simply chill it for 30 minutes and then roll it into a ball. Roll in herbs or crushed nuts, wrap in plastic wrap and refrigerate overnight.

My thoughts:

I first made this recipe as part of our 1950s night. When flipping though vintage cookbooks and my reproduction of that masterpiece, 1950's Betty Crocker's Picture Cookbook. I didn't come across a recipe I particularly liked but I was pleasantly surprised by how robustly flavored cheese spreads, cheese balls and dips were. Strong mustard, cheese and horseradish were all used with great abandon. So I created a recipe that used a bunch of horseradish and my favorite extra sharp cheddar cheese. The spread is wonderful on celery sticks (as suggested by Betty Crocker), apples and of course, a variety of crackers.

An Excellent Eggplant Pasta

Ingredients:
1 3/4 to 2 lb cubed eggplant
28 oz canned crushed tomato
14 oz canned diced tomato
4 cloves garlic, minced
1 large cubanelle pepper, diced
1 red onion, diced
3 tablespoons minced oregano
3 tablespoons minced basil
1 tablespoon olive oil
freshly ground black pepper


1 lb pasta (I used cavatappi aka cellentani)
shredded fresh mozzarella (about 1/2 cup)
grated Parmesan (about 1/2 cup)

Directions:
Preheat oven to 350. Meanwhile, cook the pasta until almost al dente. Drain and set aside. Place the eggplant into colander. Sprinkle with salt. Allow to sit and drain for about 10 minutes then rinse it off thoroughly. In a large pot, heat the oil. Add the onion, pepper and garlic. Saute over low heat until the onion is soft. Add the eggplant and saute for 2 minutes. Add the tomatoes and spices. Cook until most of the liquid has evaporated, stirring occasionally, about 15 minutes. Stir into the pasta. Pour the mixture into a 13x9 baking dish. Sprinkle with a layer of mozzarella and Parmesan. Bake for 20 minutes or until hot and bubbly.

Note: It is important to salt the eggplant and make sure the liquid in the sauce is mostly evaporated or the dish will be unappetizingly wet and soggy; eggplant gives off a lot of liquid. Resist the temptation to skip either of these steps.

My thoughts:

This one of those "more than the sum of its parts" recipes. I thought it would be good (frankly, I was just happy to use up this enormous eggplant I had) but it turned out to be so great I had to share it with you. The simmering and baking of the eggplant made it velvety smooth and silky creamy without even a hint of bitterness or stringy texture. It was like a whole new vegetable. The cubanelle pepper added a fresh tasting yet subtle spice that worked well with the red onion and tomatoes. I am honestly contemplating never making a red sauce without cubanelle peppers again. Reducing the sauce really concentrated the flavor and took it to a level of deliciousness not always found in baked pasta dishes where people often look for meat or cheese for flavor. I didn't want to leave cheese completely behind but it only needed a light sprinkling to bump it over the top and towards pasta bake perfection.

After eating this I realized one could sort of think of it as a healthier version of eggplant Parmesan, the eggplant isn't breaded and fried but there is that wonderful mix of eggplant, sauce and cheese that is so comforting. This time of year, who couldn't use a cozy new dish to add to their repertoire?

Turkey & Pea Risotto

Ingredients:
5 cups turkey stock
2 1/2 cups diced turkey breast
1 cup frozen peas
1 onion, finely chopped
1 stalk celery, diced
1 carrot, diced
2 tablespoons olive oil
2 cups Arborio rice
1/3 cup grated Parmesan
1/3 cup grated smoked Gouda
1 1/2 tablespoons olive oil
1 tablespoon butter
salt
pepper


Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the onion, celery and carrot until softened. Add the rice and saut� for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about half way through the broth, add the peas and turkey to the rice. Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the cheeses.

My thoughts:

Can you get any homier than risotto? It is just so creamy (without actually using cream!) and warm-perfect for cold weather. I love adding meat and vegetables to risotto to make it a filling one dish meal. This version has peas and turkey stirred in at at the end to give it a really fresh flavor. The small amount of smoked Gouda gives it a richness without being overpowering. This risotto reminded me of those old fashioned turkey and rice casseroles with the gravy but is much lighter and has brighter flavors. Perfect for post-Thanksgiving when you want to use up the leftover turkey (and probably have peas and carrots on hand) but don't feel like making a big, fussy meal.

Chive & Garlic Potato Cauliflower Mash

Ingredients:
4 (whole) cloves of garlic
2 lbs Yukon Gold potatoes, cut up
2 cups cauliflower florets (I used yellow cauliflower)
1/4 cup chopped chives
2 tablespoons soft goat cheese
1 1/2 tablespoon butter
salt
pepper


Directions:
Bring a large pot of water to a boil. Add the garlic, potatoes, and cauliflower. Cook until the potatoes are fork tender. Drain. Add the goat cheese, butter, salt and pepper. Mash until almost at the desired texture then mash in the chives.

My thoughts:

When I first suggested boiling whole garlic cloves in with mashed potatoes, my husband was skeptical. But it only took one attempt to make him a believer. The garlic becomes soft and easily mashable but still very flavorful. A much better option that having small minced bits of raw garlic in your mash, using powdered garlic or having to go through the trouble of roasting garlic. And while I am not trying to hide the cauliflower, it is virtually indistinguishable from the potato texture-wise. I love adding vegetables to mashed potatoes because it eliminates the need for a second side dish.