Tag Archives: chicken broth

Creamed Onions

Creamed Onions

Creamed Onions, inspired by my Grandma Reilly, are put together in mere minutes then baked in the oven until bubbly making for the perfectly saucey side dish. My secret ingredient in the creamed onions offers a suble flavor bringing together the heavy cream, half and half, white wine, chicken broth, and mild Emmentaler Swiss cheese.

The secret addition in these creamed onions that give’s this dish that extra special something is evaporated milk. A small amount of Emmentaler is the other delicate flavor. Emmentaler is a very mild swiss cheese with remarkable melting qualities usually found in fondue recipe’s. I never got the recipe from my Grandma but thru many yummy test runs figured it out and have been making this recipe for over 15 years.

I began reminiscing about my Grandma’s Reilly’s holiday dishes when Pem McNerney, Living Editor, for The Source and other Shoreline newpapers recently sent me an email with a list of questions pertaining to Thanksgiving asking me if I wanted to elaborate, I was happy to oblige. Look for the hyper-links below the creamed onion recipe to help with your Thanksgiving Dinner!

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Ingredients for Creamed Onions:

  • 2 frozen bags (approx 2 lbs.) of white pearls onions 14 – 16 oz each bag
  • 1 cup heavy cream
  • 1/2 cup half and half
  • 1/2 cup white wine- chardonay
  • 1/2 chicken broth
  • 1 small can evaporated milk (the 5 oz can)
  • 1/2 cup grated Emmentaler Swiss cheese
  • 1 tbsp corn starch
  • 3/4 tsp sea salt
  • 1/4 tsp finely grated blk pepper OR white pepper

Directions for Creamed Onions:

  1. Bring a pot of water to a boil and add frozen white pearl onions
  2. Bring back to a simmer, and keep simmering for 20 minutes
  3. Mix corn starch and Emmentaler cheese in a small bowl, set aside
  4. Remove simmering pearl onions to the baking dish with a slotted spoon
  5. Drain water from sauce pan
  6. Using SAME pan (no need to clean) add heavy cream, half and half, evaporated milk, chix broth, and salt and pepper and bring to a low bubbling simmer
  7. Whisk in Emmentaler cheese-corn starch mixture until combined, 20 seconds…keep whisking until melted in and then…
  8. Remove from heat immediately and pour over onions in baking dish
  9. Stir to even coating onions and bake for 35 minutes on 350º until bubbly, it will be golden around the egdes
  10. Note: Grilled ribeye or Filet Mignon, creamed onions and a drizzle of truffle oil is OUTRAGEOUS! Enjoy! 🙂
  11. NOTE: These creamed onions get even better when re-heated because the onions break down a little and melt into the sauce…MMM!

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Thanksgiving Memories

When I think of Thanksgiving many nostalgic memories come rushing in. It’s easy to do with all the aroma’s of this festive season.  The first fond memories I had of Thanksgiving were going to Grandma Reilly’s house having her homemade pies and creamed onions! The blueberry pie with a crispy, flaky crust and oozing sweet blueberries was my favorite. Her lemon meringue pie at a very close second. Not that her creamed onions didn’t leave a huge impression on me. Unfortunately, I never did get her pie crust recipes but have spent many hours fooling with pie crusts until I got it right, my “perfect pie crust in 5 minutes” with a “blueberry pie” filling to emulate her’s! –  http://thetravelingepicurean.com/perfect-pie-crust-in-5-minutes/  and  http://thetravelingepicurean.com/best-blueberry-pie/ .

The hard thing about Thanksgiving is there are so many dishes to make it can be exhausting. There’s the dilemma of which one’s are tradition, which one’s your favorite and can I eliminate any of them? The best answer is don’t be a control freak or a kitchen hog and have everyone join in doing their part, laughing, mixing, tasting, working along side of you. It’s ok to delegate out some of those tasks. Then it doesn’t seem like work at all! This being said, one Thanksgiving in particular comes to mind. Years ago while living in San Francisco my dear friends Lisa, Bobby, Pam and John came out West with their children and parents to visit more family and invited us to stay with them as well.  

This was a grand occasion, not only was I excited to be with my nostalgic East coast friend’s for this Thanksgiving holiday but they rented out The Historic Spreckels House in Sonoma, CA. It was breathtaking! We went wine tasting, played football on the grounds, and read lots of storybook’s to the little ones. The lasting impression for me here was all the fun we had in the kitchen. We all pitched in together to make a gourmet Thanksgiving dinner that could have been a scene from a Norman Rockwell painting. My contribution to the dinner were my “Easy Icebox Dinner Rolls” that I dredged in chopped green onion and fresh rosemary. Nothing like adding to the aroma’s of roasted turkeys then with that of fresh baked breads. – http://thetravelingepicurean.com/easy-icebox-dinner-rolls-2/

The great thing about these icebox rolls is you can make the dough 4 days ahead. I call that brilliant! It’s key to staying sane on a holiday like Thanksgiving. These rolls have turned into tradition for me and my family, a dish that everyone asks about when ever they arrive. My friend Laura, and loyal Traveling Epicurean follower from Carmel, California will text me pictures of her “easy icebox rolls” every Thanksgiving. She writes, “it’s a family tradition and traditions create memories that last for generations.”

The most important thing about preparing for a holiday like Thanksgiving is timing. For instance, the pie crusts can easily be made a month ahead and put into the freezer. Take them out two days before to thaw. Roll them out, get them into your pie dish and back into the fridge until the night before when you can put together filling’s and bake.

Roasting the brussel sprouts on a cookie tray with chopped garlic, a drizzle of olive oil and a sprinkle of salt and pepper is another time saver. Set aside after roasting in a heat proof serving dish and warm right before sitting down. This is the most delicious way I have ever had brussel sprouts. Once you try this way you’ll be hooked. – http://thetravelingepicurean.com/best-brussel-sprouts-ever/

My tip of the day: “Wondra flour” for your gravy is a God send! Don’t waste your time fussing with a roux! Is it too lumpy, will it dissolve, is it too thick, did the raw flour taste cook out? Forget about it… Wondra dissolves immediately and gives your gravy a luscious sheen in mere minutes. Yeah!

It’s funny because most of my friends who came out to stay with me when I was living in San Francisco knew they were to bring a tub of Mashmallow Fluff and a shrunk-wrapped pizza from Modern Apizza in New Haven. A couple of my favorite’s that you couldn’t get out there. Yet, the side dish that baffle’s me the most on Thanksgiving is the marshmallow’s on sweet potatoes. It’s something i just can’t wrap my brain around. The fact is, my confusion of why someone want’s marshmallow’s baked on sweet potatoes doesn’t really matter because this dish has been around since the early 1900’s. It is a tradition for many family’s on Thanksgiving. That to me say’s it all. Now nuts in cranberry sauce? I won’t even go there.

How I love this holiday and sharing other friend’s traditions with my children. Last year my kids and I had a blast on Thanksgiving meeting my family out at  an early Thanksgiving brunch, then it was off to my friend’s Marco and Sheryl’s Lathrop Manor in Norwich, CT, where they also reside. At dinner time we sat down with a house full of their relatives and friends to Marco’s gourmet dinner. His buttery mashed potatoes were over the top!. Conversation at dinner had my kids learning about Benedict Arnold and Connecticut history. Come to find out Arnold actually lived in this Lathrop Manor in the seventeenth century working as an apprentice to the Lathrops, the first apothecary in Connecticut…in this part of the world! Their Lathrop Manor is being remodeling right now but you can check out this very cool house in one of The Traveling Epicurean shows called “Salmon B.L T’s at Marco’s” – http://thetravelingepicurean.com/gourmet-salmon-b-l-t-sliders-at-marcos/

This Thanksgiving I am looking forward to going to my parents house early. Having them spend time with my children, seeing my brother and his family, then off to dear friends for a second round of festivities later on! Making more fun memories unique to each one of us! Family, friends and food bringing us all together once again. May you be thankful for having the chance to spend precious time with your family and friend’s this 2016 Thanksgiving Holiday!!

Warm Holiday Wishes,                                                                                                                               The Traveling Epicurean                                                                                                                             Michel Vejar

Thanksgiving Pictures of The Spreckles House in Sonoma, California

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Curry Shrimp & Snow Peas

Curry Shrimp & Snow Peas

Curry shrimp & snow peas is a luscious dish with a complex sauce that tastes like you spent all day on it! I serve up this yummy creation with fresh chopped dill and jasmine rice. Basmati is my other go to rice. This curry shrimp dish is made with snow peas, coconut milk, white wine, curry, turmeric, coriander, sour cream, half and half, chicken broth and fresh limes.

For goodness sake, don’t waste your time with an instant rice with no texture or flavor. Making good jasmine or basmati rice couldn’t get any easier just follow the directions on the label. When I make rice I always turn off the stove five minutes early. I then stir the rice and let it sit for ten minutes with the cover on. When you are ready for the rice give it another stir, add a tablespoon or two of butter, a sprinkle of salt and voilà.

One of the best things about making this incredible curry shrimp and snow peas is getting it done in fifteen minutes. A good time saver when cooking with shrimp is to buy already peel and devein shrimp. Make sure to get good, meaty shrimp from your local seafood store where all they sell is seafood. Considering the shrimp takes on a main roll in this curry shrimp and snow peas you better darn well get some decent shrimp and make your efforts worth while!

Before serving up this velvety curry shrimp and snow peas you will probably have time to make some appetizer’s like my best guacamole ever, or black bean & mango salsa, or baked sweet potato fries with my green goddess dipping sauce. For dessert, maybe something sweet but on the lighter side you should try fresh berries in a dreamy cream or my fresh berry granita!

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Ingredients for Curry Shrimp & Snow peas -(makes 6 servings):

  • 1 lb large good meaty shrimp from your local SEAFOOD store- peel & devein (better results if you don’t use pre-packaged frozen shrimp)
  • 1 1/2 cup fresh snow peas
  • 1/2 cup finely chopped sweet onion
  • 1 clove garlic put through garlic press
  • 1 can coconut milk
  • 1/2 cup half & half
  • 1/2 cup white wine
  • 1/4 cup chicken broth
  • 3 tbsp sour cream
  • juice from 1 1/2 -2 limes
  • 1/4 tsp salt
  • 1 1/2 tsp curry powder
  • 1/2 tsp turmeric powder (if you don’t have turmeric or coriander use 2 1/2 tsp curry)
  • 1/2 tsp coriander powder
  • 1 tbsp butter
  • 1 tbsp coconut oil or olive oil
  • 4 cups cooked rice – Jasmine or Basmati rice cooked to directions
  • fresh dill – 1/2 cup chopped coarsely added to cooked rice

Directions:

  1. Remove tail shells from all the shrimp and set aside
  2. Cook Jasmine rice and set aside
  3. Add coconut oil or olive oil and chopped onion to a large sauté pan on med/high heat
  4. Add in curry spices, and a sprinkle of salt stirring with onions sautéing for 2 minutes
  5. NOTE: Adding in curry now with onions will elininate potential of curry becoming grainy
  6. Add in garlic and stir
  7. De-glaze with wine
  8. Simmer and reduce the sauce for 2 minutes
  9. Add chicken broth and bring back to a simmer
  10. Add in snow peas and simmer 1 minute
  11. Add in coconut milk, whisk to mix
  12. Add in half and half, bring back to a simmer for 2-3 minutes
  13. Add in 1 tbsp butter and all of the raw shrimp simmer for 3 minutes until the shrimp are cooked through
  14. Whisk in 3 tbsp sour cream and just warm through
  15. Take off heat and squeeze juice from 1 1/2 fresh limes
  16. Taste and add sprinkle of salt if needed
  17. Add fresh chopped dill to Jasmine rice and serve with Curry Shrimp & Snow Peas
  18. Optional: Add a few dashes of Siracha, Franks Red Hot or Tabasco to heat it up a little

 

Homemade Pasta Fagioli

Homemade Pasta Fagioli

This homemade pasta fagioli dish is a traditional Italian soup where the recipe differs from family to family and region to region. Every single version is different which makes it nice because it’s very personal that way. It’s what ever you were used to having in your own home or at your relatives growing up. Originally, pasta fagioli was made without meat, then there were versions that started the dish off by sauteing pancetta and now there are so many different recipes floating around. It’s what ever floats your boat really! It’s supposed to be easy gourmet…what ever you have in the pantry and refrigerator will work.

Pasta fagioli is a savory comfort food that I just love. It consist of several universal ingredients like ditalini pasta,  cannellini beans, some kind of tomato base and a liquid of either chicken, or vegetable and I have even seen water used. It’s been considered a soup which is perfect for dunking that crusty bread but there are versions that make it more like a thick saucy “pasta” dish. The liquids do evaporate quickly after the pasta is added to the pot and cooked through so you have to be careful at this point to keep an eye on that if you want it to have a looser soup-like consistency.

The pronunciation of the word has evolved to “pasta fazool”. Then again, there are many variations of that as well 🙂 So enjoy this Italian soup…I know you will love it. If you need an appetizer to go with this gourmet homemade pasta fagioli you may want to check out my sea scallops wrapped in bacon, scallop cerviche, or even a refreshing fennel and citrus salad with tangerine dressingAnd how about some Pavlova with fresh pineapple and berries for dessert!

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INGREDIENTS For Pasta Fagioli (makes enough for many…15-20 side dishes):

  • 2 cans cannellini beans
  • 1/2 -3/4 cup ditalini pasta ( 1/2 if you want it looser soup-like consistencey …remember it just keeps getting thicker even after you take it off the stove as the liquid evaporates)
  • 1 qt. (4 cups) chicken stock
  • 1 cup white wine-pinot grigio or what ever you are drinking -(1/2 to deglaze pancetta and veggies and 1/2 when you add stock
  • 1/3 cup each diced carrots, celery and onion
  • 3 tbsp finely chopped garlic
  • 2 cups whole peeled tomatoes with some juice, broken up with your hands – NOTE: USE 3 cups if you are not using a cup of “leftover pork & sauce”
  • 1 cup pork in tomato sauce OR 1 lb. sausage taken out of the casing ready to sauté OR omit all together
  • 2 1/4″ sliced of pancetta diced up
  • 2 sprigs of fresh rosemary and 2 of fresh thyme tied in up with string
  • Fresh basil -julienne to add at the end
  • grated Reggiano Parmigiano and some to shave for decoration
  • good olive oil to drizzle at the end
  • 1/2 tsp salt -add 1/4 tsp at the addition of sauteing veggies and 1/4 tsp when you add beans and broth
  • 1/4 tsp pepper
  • 1/4 tsp crushed red pepper flakes if you like a pinch of HEAT

DIRECTIONS:

  1. Add diced pancetta to a large pan and begin to sauté for 8 minutes on med heat
  2. Add in broken up sausage to brown with the pancetta If you do not have “pork in sauce”
  3. On med/low heat add diced carrots, onion, celery and garlic with 1/4 tsp salt (along with 1/4 tsp crushed red pepper flakes if you want a little heat) to the same pot with 1 tbsp olive oil extra – sauté til veggies are tender 10 minutes
  4. De-glaze with 1/2 cup white wine and simmer 5 minutes
  5. Add in beans, pork-sauce, whole peeled tomatoes, herb bouquet, chicken stock, 1/4 salt, 1/4 pepper and simmer for 30 minutes
  6. Remove herb bouquet from soup
  7. Take 4-5 ladles of beans out of the soup to puree for a little creamier then adding back in
  8. Simmer 5 minutes and add in 1/2 cup ditalini pasta
  9. Cook til pasta is cooked – approx 7 minutes
  10. Plate up and drizzle olive oil, sprinkle parmigiano cheese and fresh basil and mangia mangia!

 

Chicken Piccata-Easy Gourmet

Chicken Piccata-Easy Gourmet

My Chicken Piccata-Easy Gourmet recipe really is an uncomplicated dish that will knock your socks off! The chicken cutlets are so tender that they are almost falling apart in it’s delicate wine-shallot sauce with capers, paper thin Baby Bella mushrooms and fresh squeezed lemon is truly amazing. It has a delicate zing from the capers, and a brightness from that fresh squeezed lemon at the end. I serve up this chicken piccata with fresh sautéed spinach and mashed potatoes that just seems to pull it all together almost making it a comfort food with the mouth watering wine gravy and mashed potatoes. It is a dish that you may just start to crave! It only takes about 30 minutes to make so it should definitely be part of your cooking repertoire considering how incredible it tastes!

Even my kids love it although I do put aside several pieces for them at the point right after I deg-laze with wine and before I add the mushrooms and capers because that’s just not their thing …yet! -This way everyone is happy.

I don’t use too much butter in this recipe. I don’t think there is a big need for that with all these amazing layered flavors from the chicken, shallots, mushrooms, capers, white wine, chicken broth and lemon juice.  The light flour coating on the chicken when dredging it to sauté helps to thicken the sauce right there.  I see many recipes adding a ton of butter “to thicken” it and it’s just not necessary. Enjoy making this tasty dish and be sure to watch it on my Chicken Piccata cooking show video either posted right here (listed under “videos” tab above) or on my YouTube channel.

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Ingredients: Serves 4-6 people if served with mashed potatoes and fresh sautéed spinach

  • 3 lg chicken breasts or 4 med. sliced into 3 and pounded thinly
  • 3 tbsp lg capers (or sm if you prefer…they’re all good)
  • 3 tbsp. finely chopped shallots
  • 2 cups white wine (approx. 1/2 cup for each chicken deglazing and 1/3 c. for mushrooms and approx another 1/2 cup at the end to simmer…NOTE in my video I did say 1/4 cup at each stage but oops I used a little more than that : )
  • 1/3-1/2 cup chicken broth
  • 6 lg BABY BELLA mushrooms sliced PAPER thin
  • 1 wedge of lemon for the end
  • 6 lg garlic cloves just smashed to sauté and flavor olive oil
  • 1/2 cup olive oil
  • 1 tbsp butter
  • 1 1/2 cups of all purpose flour
  • 1/2 tsp salt and 1/4 tsp pepper for flavoring flour
  • 1 recipe fresh sautéed spinach (can leave out garlic in recipe)
  • 1 recipe mashed potatoes (can leave out red onion)

Directions: Approx. 30-40 minute to prep and cook

  1. Either buy chicken breasts pounded out at your local butcher or cut each breast into 3 horizontally and pound out each one gently to 1/4″ thickness
  2. Put flour into shallow dish and season with s & p
  3. Dredge pounded chicken breasts in flour and leave in flour dish ready to sauté
  4. Heat large, shallow pan on med/high
  5. Add 3 tbsp-1/4 cup olive oil to pan while heating
  6. Add 3 garlic clove to olive oil and sauté til golden to flavor pan
  7. Remove garlic cloves and begin to sauté chicken breasts filling entire pan (this will be done in 2 batches)
  8. Make sure the pan stays hot enough on med/high heat while cooking breasts
  9. Cook chicken approx. 2 1/2 minutes on each side
  10. Add 1/4 white wine and deglaze, place cover over for 1 minute
  11. Remove cover and remove first batch of chicken to baking dish using a spatula to scrap out all of the gravy and bits
  12. Put pan back on med/high heat and repeat #5-#11.
  13. Now add 1 tbsp butter, finely chopped shallots and paper thin sliced Baby Bella’s to the pan and sauté til water renders out of mushrooms and they are a light golden
  14. OPTIONAL: you can finely chop the golden sautéed garlic cloves and add them back in at this point or not
  15. Deglaze mushroom and shallots with 1/4 cup wine and cover for 30 seconds
  16. Remove cover and add all the chicken breasts back into pan
  17. Add 1/4 cup wine and 1/4 cup chicken broth to pan and turn down to med/low
  18. Simmer 5 minutes ONLY …don’t want too much of the sauce to evoporate
  19. Either serve immediately or put into frig until your guests arrive and then PRE-HEAT oven to 325º and warm for approx. 30 minutes with pan COVERED-if too much of the sauce evaporates you can add a splash of white wine and chicken broth
  20. Add s & p to taste
  21. Right before serving squeeze a wedge of lemon on chicken breasts ( about 1 tbsp) and serve over mashed potatoes and fresh sauteed spinach

 

Seafood Stuffed Artichokes

Seafood Stuffed Artichokes

Artichokes, any way you cook them are simply a treat because they are a seasonal veggie here on the east coast. 100 percent of all artichokes that are commercially grown in the U.S. come from California where you can pretty much buy them year round. My artichoke recipe is a tasty concoction of shrimp, sea scallops, fresh spinach, mushrooms, onion, garlic, Reggiano Parmesan, bread crumbs, red wine, extra dry vermouth and chicken broth. They are a lot of work granted but it’s not like you make these all the time and once you taste them you’ll want to set aside time in the future to plan for these babies!

The Artichoke is actually a relative of the thistle so if you ever see one fully mature they open into this incredibly gorgeous giant purple flower. That’s where the choke comes in because it’s a cluster of immature florets at the center of the artichoke which is not edible. This hairy-like choke in the center MUST be removed when you stuff them. I show you how to prep the artichokes and scrape out that choke in the photos below. This seafood stuffed artichoke recipe is delicious with my sun-dried tomato aioli sauce for dunking the leaf ends and heart and you can make this aioli dip a couple of days ahead. After these stuffed artichokes you may need a sweets recipe that you can make the day before like pavlova with fresh pineapple and berries, or chocolate-avocado mousse.

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Ingredients – Serves 4 People at 1 Stuffed Artichoke Each:

  • 1 recipe of sun-dried tomato aioli sauce
  • 4 large artichokes
  • 3 large sea scallops cut into 1/2″ pieces
  • 10 lg shrimp cut into 1/2″ pieces (about 1/2 lb)
  • 3 strips of Boars Head Bacon
  • 6 button mushroom caps sliced thinly and then chopped
  • 6 oz. fresh spinach leaves coarsely chopped (a handful less than a bag)
  • 1/2 large spanish onion or Vidalia onion finely chopped
  • 3 garlic cloves put thru the garlic press
  • 2 Tbsp olive oil
  • 3/4 cup Italian seasoned bread crumbs
  • 3/4 cup grated Reggiano Parmesan
  • 1/2 cup shredded Gruyere cheese
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1/2 cup plus 2 Tbsp red wine (1/4 cup to deglaze onion/mushroom mixture and 2 Tbsp in the stuffing and 1/4 in baking dish with vermouth and chicken broth)
  • 3/4 cup dry vermouth
  • 1/2 cup chicken broth
  • 2 Tsp salt (1 Tsp for boiling the artichokes)
  • 1/4 tsp pepper

Directions:

  1. Fill a large bowl with cold water and sliced up lemon
  2. Cut the ends off of the artichokes
  3. Cut 1  1/2 ” off the top
  4. Using your thumbs in the center of the artichoke pull apart as much as you can to loosen the inner layers a little
  5. Insert pointy spoon and begin to dig in to the center removing the purple pointy leaves and keep digging til you reach the hairy choke and then remove all of that too
  6. Rinse the center holes of the artichokes to fully remove any left over choke
  7. Always keep the all the artichokes in the lemon water bowl while working on them (it helps them from not turning too brown)
  8. Pour the whole bowl of lemon water and artichokes into a large pan and add 1 tsp salt
  9. Bring to a boil ( this will take about 15 minutes) and then simmer for 30 minutes
  10. Drain Artichokes and turn them upside down in a baking dish to further drain
  11. Cook up 3 pieces of Boars Head Bacon til crispy, chop and set aside
  12. Sauté the chopped onion, mushrooms caps and garlic cloves put thru press in 2 Tbsp of olive oil, 1 Tbsp butter, and 1/2 Tsp salt til golden about 12-15 minutes
  13. Add in 1/4 cup red wine to de-glaze pan, let reduce for 1 minute
  14. Add in fresh chopped spinach and cover for 2 minutes
  15. Mix spinach with tongs and take sauteed onion/mushroom/spinach mixture off of the stove  and put into a fresh bowl to let cool
  16. Wash, dry and chop sea scallops and shrimp to 1/2″ pieces
  17. When onion/mushroom mixture is cooled add in scallops, shrimp, Gruyere, Parmesan, chopped bacon, 1/2 tsp salt, pepper and 2 Tbsp red wine
  18. Mix items gently together
  19. Turn artichoke over in baking dish, drain any water left over at the bottom
  20. Stuff the artichokes with the seafood stuffing making sure to add in to all the layers of leaves going around the artichoke as shown in the photo
  21. When the artichoke is stuffed add in 3/4 cup extra-dry vermouth, 1/2 cup chicken broth and 1/4 cup red wine to the bottom of the baking dish
  22. Cover the Artichokes with foil and bake for 35 minutes
  23. Take Foil off and bake 5 minutes more
  24. Serve with sun-dried aioli sauce on the side for dipping the leaves and dunking the heart …mangia!

Bok Choy and Cannellini Beans

Bok Choy and Cannellini Beans

Bok choy and cannellini beans are a great duo. Add in sauteed chopped garlic, sweet onion, white wine, chicken broth and Reggiano Parmesano and you have a symphany. This is such a flavorful dish with the freshness of the leafy greens and the creaminess of the cannelini beans. Not to mention, it makes top tier for healthy dishes and goes with everything like grilled Asian salmon, stuffed roulades of chicken, sauteed chicken breasts, sea bass and green goddess sauce, or as a side dish to mama Maria’s secret manicotti, or to a slow cooked pasta sauce 101 dish.

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Ingredients- Serves 6 people:

  • See reicpe for GRILLED ASIAN SALMON (optional)
  • 12 oz. fresh bok choy (I buy my amazing bok choy from Hong Kong Grocery on the corner of Whitney Ave. and Trumbull St. in New Haven)
  • 1 can cannellini beans
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1/2 lg spanish onion or Vidalia onion finely chopped
  • 6 lg garlic cloves finely chopped
  • 1/4 cup grated Reiggiano Parmesan
  • 1/2 Tsp salt (1/4 Tsp when you are sauteing the onion and garlic and 1/4 Tsp when you add in the bok choy)
  • Pinch of red pepper flakes
  • Dash of blk pepper

Directions: 

  1. Drain and rinse cannellini beans
  2. Cut off the end stems of Bok choy freeing up the leaves
  3. Rinse and spin bok choy in salad spinner, and pat dry with paper towel
  4. Finely chop 1/2 Spanish onion and 6 cloves of garlic
  5. Sauté onion, garlic and pinch of crushed red pepper flakes and 1/4 Tsp salt in 1 Tbsp olive oil in lg pan on medium/low for about 10 minutes til lightly golden
  6. Splash in 1/2 cup white wine to de-glaze pan turning heat up to medium/high
  7. Bring to simmer 1 minute and add in cannellini beans, simmer 2 minutes more
  8. Add in bok choy, 1/2 cup of chicken broth, 1/4 Tsp salt, dash of pepper and cover for 3 minutes
  9. Uncover and turn bok choy leaves with tongs every minute while sauteing for another 3-5 minutes til tender but not mushy
  10. Turn heat off Add in 1/4 cup Reggiano Parmesan and gently mix through and serve