Pulled Beef Taco’s & Mango Salsa

March 16, 2019September 13, 2015 by Michel

Pulled Beef Taco’s & Mango Salsa

Just wait until you taste the flavors in this pulled beef taco dish that ONLY uses three ingredients! Yes, that’s right we only use three ingredients… red wine, Trader Joe’s Autentica Salsa and a chuck roast that braises in the oven for two and a half hours with the cover off. I almost feel like we are cheating here by only using these three items because it seems as though something this amazing in taste, similar to Boeuf Bourguignon, should involve way more effort and ingredients. I think it’s important here to use the oven instead of a crock pot because the dry heat helps to caramelize the beef really building on all those layers of flavors.

This is the perfect dish for having groups of friends over because it’s a total make ahead dish. You can even make my mango salsa the day before. If you are really in a pinch for time you could always buy fresh made salsa at the store. I personally like to make this homemade pulled beef the morning of the party so that the house fills with all the aromas of the braising chuck roast, red wine and tomatoes. Really gets the juices flowing!

You can use your favorite hard taco shells to serve up the homemade pulled beef, corn and flour tortilla’s or even serve it on a bed of lettuce with shredded cheddar cheese and my mango salsa! I would also offer sour cream and Siracha in the side fixin’s and just let people go to town making their own creations. How fun is that?
You may just want to make my decadent Hershey’s Perfectly Chocolate Chocolate Cake for dessert! You won’t believe how EASY it is to make! You could also try my Chocolate Crackle Cookies that melt in your mouth. Then there always Fresh Berry Granita or Berries in a Dreamy Cream for dessert too. You’ll be able to actually relax and have lots of fun with your family and friends.

Ingredients for the Pulled Beef Taco’s:

3 1/2 lb. beef chuck roast (look for some good marbling)
1 bottle of red wine – Cabernet Sauvignon
1 bottle Trader Joe’s Salsa – Autentica
3 tbsn olive oil

Directions:

Pre-heat the oven to 350º
Slice the chuck roast into 6 pieces
Salt and pepper the pieces
Add 3 tbsn of olive oil to a large pan on med/high heat and begin to add the beef pieces
Turn up the heat to high and quickly sear all sides til browned – this takes 10 minutes
Add in 3/4 of the bottle of red wine (be careful of steam here) and the whole jar of salsa
Bring to a simmer and pop into the oven for 2 1/2 hrs.
Every hour turn the beef pieces over so the other sides can caramelize
At 2 1/2 hours take the braising meat out of the oven and begin to remove the beef to a dish wear you can start to pull apart the beef pieces
Tilt the braising pan to the side so that you can skim off the fat that rendered out of the meat
Pour the left over juice onto the pulled beef and serve with taco shells and my mango salsa…enjoy!

Ingredients for the Mango Salsa:

2 lg mangoes chopped 1/4″ cubed – (about 1 1/2 cups)
1 avocado chopped 1/4″ cubed (1 cup)
2 med/lg size tomato’s or 5 small tomato’s chopped 1/4″ cubed (1 cup)
1/2 Vidalia onion (or yellow) FINELY chopped (1/2 cup)
1 FINELY chopped jalapeno (2-3 tbsn)
juice from 1 lime
2 Tbsp olive oil
1 Tbsp rice wine vinegar
1/2 cup coarsely chopped cilantro
a dash of Siracha (optional)
S & P

Directions:

Add all of the ingredients to a large bowl and mix thoroughly.
We really love to eats this salsa with blue chips too
I have also served this salsa up on the tips of endive leaves, and or with a cooked shrimp on top of that ….yum!
I must warn you this salsa is highly addictive……consume at your own risk! LOL

TIP: There is an easy way to get the pit out of a avocado which I have displayed in the pictures above. After running the knife around the flesh of the avocado against the edges of the inside pit… put the knife down and twist the avocado halves and pull apart. Then stick the knife into the pit and do the same thing holding on to the knife with one hand and carefully twist the avocado pit and it will pop right out. Then knock the pit off onto the board away from your hands. This can be a little tricky the first time so I would advise that this would be for an adult to try. Finally, Insert a large spoon and scoop the avocado along the edge of the avocado skin to remove avocado flesh.

Michigan Sauce at Kathleen’s

March 16, 2019September 3, 2015 by Michel

Michigan Sauce at Kathleen’s

We make this incredible Michigan sauce in the show with ground turkey, but many who make this savory sauce make it with ground beef! Michigan sauce is made from simmering ground turkey, warm water, French’s Yellow Mustard, Franks Hot Sauce, Hunts Tomato Sauce, chili powder, ground cumin all awhile mashing the ground meat with a potato masher to achieve a tender, fine sauce.

Now you may think that adding a whole 5 oz. bottle of Frank’s Hot Sauce to this homemade Michigan sauce would make it really spicy but it doesn’t at all. The amounts of all the flavorful ingredients are pretty perfect here giving you this nicely balanced combination. You get hints of citrus and floral from the ground cumin, a bit of a kick from the cayenne in the Frank’s Hot Sauce and a little tang from the French’s Yellow Mustard. Lets not forget the chili powder that gives it the right amount of earthiness to complete the circle. Now you know how important it is to me that you always season a dish as you go along but here there is no need for salt or pepper because all of the ingredients added into this recipe take care of that.

These Michigan Sauce recipes go back for generations and are very special to an Upstate New Yorker such as Kathleen and her family. I feel honored that they were willing to share their family recipe that they hold so dear to them so that I might be able to share it with all of you.

Over the years there have been legends and tales going around of how this delicious Michigan Sauce recipe began. One says that the Coney Island hot dog met a sauce made from a woman in Nashville who married a man from Detroit and they moved to Plattsburgh, NY. They started selling hot dogs with this sauce and called them “Michigans”. The other says it was a couple from Detroit that moved to Plattsburgh, NY. But if you ask some of the locals they will insist that “Michigans” have nothing to do with Detroit! Back in the 1920’s is when the the first “Michigan” stand opened up but Clare and Carl’s is the one very well known to people which opened in the 1940’s along Lake Champlain. To this day, Clare & Carl’s keeps the car hop service that made it popular a half century ago.

A typical “Michigan” is garnished with chopped onion and a line of French’s Yellow Mustard on the top. If you to go into Clare and Carl’s they would ask you if you want your Michigans “with” or “without”, referring to the chopped onions of course. You might reply, I would like two Michigans “with-buried”. This would mean you want onions and they are to be under the sauce. Now you know how to properly order your Michigans when you are in Upstate New York.

Even though this special meat sauce is an Upstate New York summer tradition I think this is the perfect dish for football season! Not to mention it’s a total make ahead dish so you won’t miss any of the game tending to that darn stove. This Michigan sauce also freezes really well so make sure to take advantage of that and make an extra large batch like Kathleen’s mom, Shirley, does for future meals and get together’s. Thank you again Shirley and Kathleen for enlightening us with your lovely Michigan sauce recipe.

Hope you enjoy the show! You may want to try and make some refreshing Pavlova for dessert to go with this savory Michigan sauce!

Ingredients:

1 lb. Ground turkey
1 cup warm water – Add 1/2 cup in the beginning and add 1/2 cup after adding the Hunts Tomato Sauce
1 heaping tbsp French’s yellow mustard
1- 5 oz. bottle Franks Hot sauce (whole bottle)
8 oz. can of hunts-plain tomato sauce plain or garlic
3 tsp ground cumin
3 tsp chili powder
1 small chopped Vadalia sweet onion – chopped for garnish or a Michigan “with-buried” (if you don’t get this you need to watch the show) 🙂
1 pkg Deutschmacher Frankfurters (mild and delicious) OR Red Hots
Hot dog rolls

Directions:

Add 1/2 cup water to 1 lb. ground turkey (beef) in a large sauté pan on medium/low
Continue to mash these two for 10 minutes while simmering with a potato masher
Change to a fork to further mash ground turkey to a finer mash for 5 minutes
Stir in 1 heaping tbsp French’s Yellow Mustard until it disappears into turkey mixture
Stir in 1 whole 5 oz. bottle of Frank’s Hot Sauce until it disappears into turkey mixture
Stir in 1- 8 oz. can of Hunt’s tomato sauce
Add in another 1/2 cup of warm water
And then stir in 3 tsp chili powder and 3 tsp ground cumin
Let this simmer on low for 1/2 hour
Then mash a little more with the potato mash to make sure you have a fine texture.
You can let simmer for another 1/2 – 1 hour til a thick consistency
The more you let it simmer the more the flavors develop
This sauce freezes really well for future meals
Serve in a bowl with a drizzle of French’s Yellow Mustard and some chopped onions on top OR on top of a steamed hot dog in a bun with a drizzle of French’s Yellow Mustard and some chopped onions on top …YUM!

Gourmet Sausage Stuffed Mushrooms

March 16, 2019August 30, 2015 by Michel

Gourmet Sausage Stuffed Mushrooms

These gourmet sausage stuffed mushrooms are literally the easiest appetizer ever. Wipe the mushrooms off with a damp paper towel or mushroom brush, add your favorite sausage and bake for 15-20 minutes! There is no need for chopping or sauteing. You remove the sausage meat out of the casing it comes in, fill the mushroom caps and viola! In this recipe I used two pork sausages Italian garlic herb, and a chorizo sausage made with spices like chili and paprika. I also used two chicken sausages one made with jalapeño, fennel and cilantro and the other with feta and spinach that I bought at Whole Foods Markets.

There are so many specialty sausages to choose from out there that you can’t go wrong stuffing these baby bells! All the work is done for you so take advantage of these gourmet sausage products and stuff these mushrooms for an incredibly scrumptious appetizer that will continue to get raves from your guests.

Mushrooms are probably one of my favorite vegetables to eat. Give me Chanterelle mushrooms in a brandy cream sauce and I am in complete heaven. But here all you need is a simple button shaped mushroom with some room under the cap for filling.You can use a white button mushroom for these gourmet sausage stuffed mushrooms but what I prefer are Baby Bells because they are packed with flavor.

Another great specialty meat product called D’Artagnan offers many different sausages. One in particular is a mix of pork, duck, duck liver and egg white and is out of this world! This type of sausage is called Boudin and is very popular in New Orleans. It has distinct flavors that you might just start to crave after you have tried it. I really like D’Artagnan and I have found that Bishops Orchards Market in Guilford, CT carries a wide variety of their products. This brand offers a lot of duck products which Bishops also carries. Anything with duck or goose whether it be breast or liver is a no brainer in my book…YUM!

You can have these stuffed mushrooms for hors’ d oeurves before serving stuffed roulades of chicken on a garlic-bean purée, Asian shrimp & rice noodle salad, turkey stuffed peppers or Chilean sea bass with green goddess sauce II for dinner.

Ingredients – Makes 20-24 Stuffed Mushrooms:

2 pkgs of baby bella mushrooms (2- 8 oz. pkgs. will get you 20 and 2-10 oz. will get you 24)
1 lb. – a variety of your favorite flavored sausages
Sprinkle of salt and pepper- (for after the mushrooms come out of the oven)
Fresh shaved Reggiano Parmesano
Fresh chopped chives for garnish

Directions:

Pre-heat oven to 400º
Clean your baby Bella mushrooms off with either a damp paper towel or a mushroom brush … you should NEVER wash your mushrooms or submerse them in water because mushrooms are porous.
Pop out the mushroom stems
Drizzle 2-3 Tbsp olive oil across a cookie sheet and rub it with your hands or use a brush to smear all of the olive oil across the baking sheet
Place all of the baby bella mushroom caps on the olive oil and roll them around lightly coating mushrooms then make sure they are all open side up on cookie tray
Slice open the sausage casings to get the sausage meat out and place on a small dish
Begin to gently fill mushroom caps with approximately 1 1/2 Tbsp of sausage per mushroom (some may be smaller and only need 1 Tbsp)
Do not pack in sausage just lightly stuff mushroom caps
Bake for 15-20 minutes til slightly crispy on the edges
DO NOT SALT the mushrooms before you bake them because all the water will release from the mushrooms and they will steam instead of baking
When you take the mushrooms out of the oven THEN you can sprinkle a little salt
The mushrooms will be juicy when you take them out of the oven so before you place them on a serving dish tilt them a little over the cookie tray that way some of the juice can drain out onto the tray and not on the serving platter
Shave a little Parmesan and chives on the mushrooms and serve

Cold Cucumber Soup

December 9, 2021August 23, 2015 by Michel

Cold Cucumber Soup

This homemade cold cucumber soup is out of this world! It has texture and flavors that won’t stop! Not one of the flavors in this soup over powers another, it’s the perfect balance. You actually find yourself trying to distinguish between them only because you are aware of all the fresh vegetables and herbs that went into this amazing cold soup.

Being a born and raised East Coaster I have to say I have never been a big “cold soup” kind of person. With our unbearably cold winters we have here I really appreciate a very hot bowl of soup to warm the bones. So when ever I’m making this cold cucumber soup I’m slightly biased going in, not willing to give merit where it is due, until I take my first spoonful and it all changes!

My cold cucumber soup completely stands on it’s own and is very satisfying not to mention the medicinal qualities that cucumbers offer. Cucumber’s can reduce puffiness, help to eliminate toxins in your body and we all know that slice’s of cucumber over your eyes can help to reduce dark circles! Some of the vitamin’s cucumber’s offer are A, C and folic acid and minerals of potassium and magnesium. All and all this homemade cold cucumber soup is a win win situation.

This homemade cold cucumber soup would be great for lunch with a side sandwich or grill up some shrimp like I did in the show. One of my favorite accents to this soup are seared scallops cut in half and placed right in the center on the soup. You can check out in my “Seared Scallop Show” to see exactly how to make the scallops.

King crab meat is also a lovely topping to this cold cucumber soup and was a big hit when I presented this soup this way to the tasting judges at my second MasterChef open casting call in NYC this past March (2016)! All of the MasterChef casting call judges didn’t have any critique for my soup during the tasting phase…they just said “they really, really loved it!” When I made my cucumber soup for the MasterChef casting call I added fresh fennel to the recipe to change it up and give it that je ne sais qua…that extra special something!

This cold cucumber soup is an amazing way to start your dinner party or even have for a luncheon. If you are thinking of other course’s to add to your soup you should check out my stuffed mushrooms, yogurt chicken kabobs, bolognese sauce with homemade pasta and end with my perfect chocolate cake that will rock your world! Enjoy 🙂

mushrooms 025

Ingredients:

2 European cucumbers peeled and cubed – 4 1/2 cups – you do not need to remove seeds with the European cucumbers
If you are using regular cucumbers, peel and slice down the middle and remove the seeds scooping them out with a small spoon and cut into chunks
3 ex-lg green onions or 5 small sliced in 1″ pieces from green tips to whitish green stems
1/4 cup of diced cherry tomatoes OR diced heirloom tomatoes
½ an avocado cut in chunks
1 jalapeño chopped (take out seeds)
1 lg garlic clove put through garlic press
1 cup plus 2 tbsp Greek Yogurt – whole milk
1/3 cup fresh dill
1/4 cup fresh mint leaves
1 Tbsp of honey
1/4 cup of seasoned rice vinegar
juice from 1 lime
1/4 cup olive oil
1/2 tsp salt – to taste – (NOTE: I said 1 tsp in the show but I meant to say 1/2 tsp!)
1/4 tsp finely ground pepper

-FOR COLD CUCUMBER & FENNEL SOUP …ADD:

1 cup cut up fresh FENNEL …for a change up try this with the FENNEL – YUM!
chopped fresh chives for garnish
seared scallops , cooked Lobster, Shrimp, or Crab to top the soup in the center

Directions:

Add all the ingredients in the list above to your blender except olive oil
Begin to puree while slowly pouring in olive oil through the opening at the top
Continue to puree for 20-30 seconds
Be patient, all the vegetables in the cucumber soup will begin to slowly puree
Stop and scrape down any herbs or vegetables stuck on the side’s and pulse for 10 more seconds
Chill in the refrigerator for 1 hour
Serve with a sprinkle of dill, finely chopped tomato, cucumber and avocado
Top the center of the soup with seared scallops – room temperature cooked lobster, king crab meat, or shrimp AND then a drizzle of extra virgin olive oil

“Perfectly Chocolate Chocolate Cake”

March 16, 2019August 17, 2015 by Michel

“Perfectly Chocolate Chocolate Cake”

ghostpeepstwo The name “perfectly chocolate chocolate cake” pretty much sums it up right there although you won’t know how easy it is to make this homemade gourmet chocolaty cake until you give it a go! This incredible cake and frosting made from Hershey’s Cocoa Powder I have been making for almost 20 years now! Once you see how easy it is to make these moist and chocolaty homemade cakes you’ll never go back to the box again! Besides on my blog you can find these recipe’s right on the back of the Hershey’s Cocoa canister.

I was first turned on to the recipe by a mother-daughter baking team that I met about 20 years ago. They were professional baking contestants from the Midwest who had won numerous times. My quest at the time was to find the “perfect” chocolate cake and their answer was the Hershey’s Cocoa recipe. Not that the name itself on the back of the Hershey canister for this chocolate cake recipe wasn’t “perfect” enough I just couldn’t take the irony of it all so off I was trying out the recipe and baking this cake! It had such a lovely texture without being too dense or heavy. It was oh so chocolaty and moist to top it off. The amount of steps and effort put in to making this cake is pretty much equal to that of making a box cake so why would you ever resort back to making box ever again. You know me, I test other recipes to make sure I have the best and I always go back to the Hershey Cocoa recipe!

The Hershey’s “perfectly chocolate chocolate frosting” is one that should not be over looked either. The frosting is amazing and one of my favorite go to recipes totally blowing away that “canned” stuff with the plastic lid. I am really excited for these recipe’s to become a couple of your favorites too. You may find your friends and family requesting “your” perfectly chocolate cake for their next visit! I hope you enjoy the show!

You should check out my Green Goddess Dip & Sweet Potato Fries for an appetizer! what ever you do DON’T FORGET TO ROAST your PUMKIN SEEDS! And how about some green ghoul Best Guacamole Guacmole Ever! Or be creative with another dessert placing eatable eyballs on top a homemade Chocolate Meringue Pie!

guaca

ghostpeepstwo

Ingredients for Cake:

1 3/4 cups white sugar -(Hershey recipe calls for 2 cups white sugar)
1/4 cup light brown sugar
1 3/4 cup all purpose flour
3/4 cup Hershey Cocoa
1 1/4 tsp baking powder -(Hershey recipe calls for 1 1/2 tsp)
1 1/4 tsp baking soda -(Hershey recipe calls for 1 1/2 tsp)
NOTE: I like to use 1 1/4 tsp baking powder & 1 1/4 tsp baking soda instead of the “Hershey” recipe that calls for 1 1/2 tsp for both because this produces a cake that is a little more moist because it doesn’t rise fully, and sometimes I even use 1/2 tsp baking powder & 1/2 tsp baking soda for a cake that has more of a pudding texture (not too dense or heavy either …just pudding like) Have fun!
1 tsp salt
2 lg. eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup boiling water

TO MAKE GHOST CAKE THIS IS WHAT YOU’LL NEED:

Find at “Michaels Stores” No. 1-3 Find at “Fresh Market” No. 4

Ghost peeps
Eatable eyballs
Cookie Icing to write on small Hershey chocolate bars for tomb stone’s “RIP”
Spider web stretchy candy (stretchy cotton candy-like) – stretch all around base & in between chocolate bar tomb stone’s
Confectioner’s sugar sprinkled on top to look like a dusting of snow!
Hershey chocolate bars-small ones-write on back “RIP” with Icing in bottle SHOWN ABOVE
Glue candy eye’s and anchor tomb stone’s to cake with the cookie icing

Directions for Cake…NOTE- I Bake My Cake On Convection:

Pre-heat oven to 350º
Grease and flour 2 – 9″ round baking pans
Add all dry ingredients to a large mixing bowl and whisk to combine
Add in eggs, milk vanilla and oil and beat on medium speed for 2 minutes
Stir in 1 cup boiling water til combined (batter will be thin)
Pour evenly into cake pans
Bake for 30-35 minutes –NOTE: I ALWAYS take the cake out at 30 minutes!
Remove from oven and cool 10 minutes
Remove cakes from pans, place on cookie racks to cool completely before frosting
I cool for 1 hour then immediately frost the cake

Ingredients for Frosting:

1 stick of butter melted
2/3 cup Hershey Cocoa
3 1/2 cups confectioners sugar (powdered sugar)
1/3 cup plus 1-2 tbsp milk
1 tsp pure vanilla extract

Directions for Frosting:

Melt butter and add to lg bowl
Add in Hershey Cocoa and vanilla and whisk til smooth
Alternate adding in a tbsp of milk and 1/4 powdered sugar while beating on medium speed til smooth
When texture is smooth add in more milk and powdered sugar until all is gone and it’s the thick creamy consistency you want

Salmon B.L.T. Sliders at Marco’s

March 16, 2019August 9, 2015 by Michel

Salmon B.L.T. Sliders at Marco’s

These gourmet salmon B.L.T. sliders are like no other you have ever had before. It’s a genius sandwich offering up a sweetness with the tenderly seared Sockeye salmon fillets to the salty in the roasted pancetta and lets not forget the scrumptious homemade aioli with lemon zest and garlic. Then there is the peppery baby arugula and juicy tomato slices all captured on a soft potato bun. WOW! This sandwich slider just melts in your mouth giving you a variety of flavors that compliment each other so well you try to remember each one as it passes over you tongue. Chef Marco, from the charming B & B in Norwich, Connecticut Historic District called Lathrop Manor has these salmon B.L.T. sliders down to perfection so well that it seems everyone in the neighborhood has had one! Make sure to take notice of the homemade lemon aioli recipe which is really lovely and goes with so many foods as shown below on grilled vegetables.

Marco and his wife Sheryl bought this 5500 sq. ft. B & B back in 2005 coming from a 700 sq. ft. apartment in Manhattan. Talk about a culture shock. They then put their heart and soul into the Lathrop Manor making it what it is today and filling the empty building with beautiful period pieces bringing it all together. You couldn’t ask for more gracious hosts then Marco and Sheryl with their warmth and compassion making your visit here a very special place to be.

Lathrop Manor as been written up in Yankee Magazine as well by a Kim Beckius who has written several books about New England B & B’s. You shouldn’t miss the opportunity to stay here and meet Marco and Sheryl, and experience their gourmet fare. Chef Marco can cook up a storm like nobody’s business which is evident their in B & B’s five course breakfast! Hope you enjoy the show and don’t forget to let me know how much you love these gourmet salmon B.L.T. sliders! You might just get inspired and make Pavlova for dessert!

Ingredients for Marco’s Salmon B.L.T. Sliders – makes approx. 20 sliders:

1 1/2 -2 lb. fresh Sockeye Salmon, have fishmonger fillet (remove skin) and de-bone
1/2 lb sliced Pancetta (you’ll need as many slices as sliders that you are making)
Arugula
olive oil
fresh lemons
lemon aioli
Potato buns
Compari tomatoes sliced
s & p
Marco’s homemade lemon aioli

Directions For Marco’s Salmon B.L.T. Sliders :

Make homemade lemon aioli recipe below
Pre-heat the oven to 400º
Place piece of parchment onto cookie sheet and place pancetta slices onto parchment
Bake pancetta slices for approx. 12 minutes (you can leave slices on the tray when done cooking until you make the sandwich sliders)
Slice salmon fillets in approx. 2 1/2 ” pieces
Season salon with s & p on both sides
Heat lg fry pan on med/high heat
Add 3 tbsp to pan and begin to add salmon squares 4-6 at a time
Sear on first side approx 1 1/2 minutes and flip (it will release when it ready)
Sear 2nd side 30 seconds and remove to platter
Dress arugula with 1 tbsp olive oil and 1 tbsp lemon juice and a sprinkle of s & p and toss (light dressing)
On a large platter line up top and bottoms of potato rolls
Smear a tsp of aioli on each side of the bun halves
Begin to build gourmet salmon B.L.T. sliders
Layer potato bun, aioli, pancetta, salmon, tomato slice, small mound of arugula and top with bun that has a smear of aioli
Buon Appetito!

Ingredients for Marco’s Homemade Lemon Aioli:

1 egg yolk
1 tbsp fresh lemon Juice
Zest from 1 lemon
1 heaping tbsp finely chopped shallots
1 tsp fresh garlic finely chopped or through garlic press
1/4 tsp salt
sprinkle fresh pepper
1 heaping tbsp Dijon mustard
1/3 cup olive oil
2-3 tbsp grape seed oil (or Olive oil)

Directions for Homemade Lemon Aioli:

Add egg yolk to large glass bowl
Add in Dijon, lemon zest, lemon juice, shallots, garlic
- Whisk to mix
- Begin to drizzle in olive oil, then switch to grape seed oil all awhile whisking constantly to emulsify ingredients into thick texture
Add s & p to taste and set aside

Gourmet Frittata

March 16, 2019August 2, 2015 by Michel

Gourmet Frittata

The Frittata first came about as practical dish in theory for using up those leftovers in our frig but when adding in some lovely melting cheeses and a pinch of dairy it turns into something much more then that. Not to mention this Italian egg dish is just as delicious served room temperature as it is warm.

Making a gourmet frittata is as easy as can be leaving you with lots of room to be creative. The measurements do not have to be exact at all to get wonderful results. You can use 10-12 eggs, and mix in heavy cream, half and half, sour cream, or even creme fresh. You can also change out the cheeses to one that you prefer. Use feta or goat cheese, cheddar, Monterey Jack, Pepper jack, Colby-jack, Swiss or Gruyère, Parmesan and so on. It’s nice to mix it up too using a combination of these cheeses. I really love using up the leftover veggies in the fridge and don’t mind sautéing up one or two more to enhance the leftovers.

By no means does this homemade frittata have to remain a vegetarian either! Pack in the meat using chunks or slices of ham, cooked sausages, bacon, steak and well that list goes on too. I think the trick here is not to fuss too much, be sure to add a little dairy and be sure not to over cook the frittata thinking that it’s not done enough because you see a little movement in the center when taking it out of the oven. Remember it will keep cooking after you take it out of the oven and it will also congeal a bit with the cooling process. Enjoy the show and making this yummy gourmet frittata! You may want to try some grilled Asian Salmon or Caesar Salad with this frittata too.

Ingredients:

12 extra-lg eggs
1/2 cup half & half, heavy cream or creme fresh
1 1/2 cup gruyere cheese ( 1/2 cup is for the topping) OR 1/2 cup cheddar, 1/2 gruyere with addtional 1/2 cup mix of each for the topping
1/3 cup grated Reggiano Parmesan
8 oz. pkg baby bella mushrooms sliced
1 1/2 cup chopped or sliced onions
6 small tomatoes sliced 1/8″ thick to decorate top of frittata before you bake it
1 tsp salt (1/2 tsp into eggs & 1/4 tsp each for onion/mush. and 1/4 tsp when you add kale)
1/4 tsp ground pepper
1 tsp Siracha (or more…to taste)

Directions :

Pre-heat oven to 350º
Wash and dry kale leaves
Remove kale leaves from the ribbing (stalk) as shown in show
Slice mushrooms, onions, kale and tomatoes – set aside
Whisk 12 eggs, then whisk in 1/2 tsp salt. 1/4 tsp finely ground pepper and half and half
Add 3 tbsp olive oil to 10″ cast iron pan or oven proof pan on med/high heat
Add onions and sauté for 5 minutes
Add mushrooms to onions and 1/4 tsp salt, then sauté another 5 minutes on med/high
Add in kale when juices begin to release from the mushrooms along with another 1/4 tsp salt and sprinkle of pepper, and a few shots of Siracha
Sauté kale mixture for 5 minutes while stirring just to wilt slightly
Add 1 cup of gruyere and 1/2 cup of parm to egg mixture and give it a quick stir
Turn off heat on cast iron pan and add in egg mixture
Give it a stir to the veggies and egg mixture
Then top with 1/2 cup more gruyere cheese and decorate with sliced tomatoes
Put into the oven and bake for approx. 23 minutes
Take a peak at the 20 minute mark to make sure that the top hasn’t gotten golden
You only want slight golden on outer edge
Take out frittata and let sit for 20-30 minutes
NOTE: the frittata will keep cooking after you remove it from the oven
Slice and serve with a sprinkle of grated Reggiano Parmesan on top

Zucchini Spaghetti at Jaynee’s

March 16, 2019July 24, 2015 by Michel

Zucchini Spaghetti at Jaynee’s

Wow! Zucchini spaghetti…who would have ever thought? A gluten free dish full of nutrients that taste’s amazing and looks as gorgeous as does is the perfect path to healthy eating! Bringing you this zucchini spaghetti simmering with tomato, basil and red wine at Jaynee’s has inspired me to put together future recipes and shows like this one.

Jaynee and I cook the zucchini spaghetti in this recipe so that it’s al dente. For those of you who might not know what Al dente means it’s an Italian term meaning to have some tooth or bite to it where the texture isn’t too soft. This is kind of ironic because that’s exactly how I like to cook my wheat pasta. I can’t think of anything worse than pasta that is fully cooked to a soft texture.

It is really exciting all the different things you can do with these creative veggie noodles! From Thai themes where raw zucchini noodles are dressed with a citrus dressing made from puréed mangoes, cilantro, fresh lime juice, and avocado’s to tahini sauce puréed with green onions, coconut meat, ginger and fresh lemons. Not only are these dressings packed with anti-oxidants and exotic flavors but the citrus partially cooks the zucchini getting results similar to ceviche. The citrus actually softens the texture of the vegetable giving you a softer mouth feel crunch rather than a harsh raw bite.

It couldn’t get any easier to make these spiral veggie noodles with the new-fangled devices available out there. I purchased my Spiralizer at William Sonoma Outlet in Westbrook on a 30% off sale with an additional 20% off if I gave them my email. Can’t go wrong there. Here is the Spiralizer Amazon link offering a great deal too! Can’t wait for you to venture off into veggie noodle land. You will be amazed how fun and delicious it is to make this recipe. Hope you enjoy the show and keep a look out for future veggie noodle recipes 🙂

Ingredients: Need “Spiralizer” or similar to make zucchini spaghetti

4 med/lg zucchini
1 small vadalia (sweet) onion chopped
OPTIONAL: 2 finely chopped garlic cloves – If you love garlic as I do
1 14 oz. can of diced tomatoes flavored with onion, garlic, celery and or green peppers OR your favorite can of peeled tomatoes in your cabinet (just need to add in 1/4 cup chopped peppers in addition to the onion/garlic above – chop up the whole peeled tomatoes as well to add in after you sauté veggies)
NOTE: If you use “whole peeled” tomatoes DO NOT use the juice too, tomatoes only, because the zucchini renders out a lot of water all on its own.
1/4 cup red wine
3 tbsn olive oil
1 bunch fresh basil
1/2 tsp salt
S & P to taste
OPTIONAL: 1 small container of fresh ricotta to garnish at the end with the Parmesan

Directions:

Spiralize all 4 zucchini and place in a lg bowl
Add chopped onion to 3 tbsp olive oil in a large fry pan on medium heat
Sauté for 5 minutes til soft
Add in Spiralized zucchini with 1/2 tsp salt and sauté 5 minutes on med/high heat- Make sure to stir a couple of times to help it from not sticking. Sautéing on med/high will help to evaporate some of that liquid rendering out of the zucchini while sautéing– (If you saute on low it will just simmer in all the water, you will then have to drain a little of the water out of the pan)
Add in tomatoes, red wine, s & p to taste and simmer 5 more minutes
Plate up and top with your favorite grated Parmesan cheese
OPTIONAL: Top with dollops of fresh ricotta and grated Parmesan

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Homemade Berry Granita

May 4, 2018July 17, 2015 by Michel

Homemade Berry Granita

Homemade berry granita is similar to a sorbet or an Italian ice and gives you the same happy feeling as eating ice cream but can be made with out all that hard work. Granita is made in three simple steps – purée, freeze and scrape. How simple is that? Most recipes for granita have you making a simple syrup by boiling the water and melting the sugar but I find that unnecessary. Instead, I substitute the sugar with Agave Nectar this way you add it right to the berries in the blender! Yeah!

Granita actually originated in Sicily and is a frozen treat made all over the world. In Quebec they call it a slushy or a slurry. This frozen treat can also be made into a after dinner dessert for adults by adding in a jigger or two of rum to give it a little kick. Another great idea is serving granita between meals as a palate cleanser to clear the taste buds for next course as an elegant presentation to your dinner party.

In my homemade granita recipe I have also simplified the freezing steps. Instead of scraping with a fork every 45 minutes just wait the three hours or so until the entire dish is frozen and then scrape with a fork at the end like we do in the show. This way it’s less time consuming and a smoother, easier surface to work with all awhile still coming out fluffy and delicious! I think you and your family and friends will really enjoy the simplicity of this delicious frozen treat.

Ingredients:

2 cups fresh strawberries
1 cup fresh raspberries
1 cup cold water
2 tbsp agave nectar or honey (Optional)
1/4 cup sugar
1/4 cup fresh squeezed lemon juice
Juice from 1 lime
1 bunch fresh peppermint leaves

Directions:

Wash and dry fruit
Squeeze juice from lemons and lime
Hull strawberries and slice in half
Place all berries into blender
Add citrus, H20 and agave
Blender for 20 seconds til pureed
Pour into a Pyrex dish
OPTIONAL: Add in 1-2 jiggers of rum, stir and freeze
OPTIONAL: You can give a stir before its frozen around the 45 minute mark BUT this is not a necessary step (as you see in the show we did not get around to this)
Freeze for approx. 3 hours
Pull out from freezer and begin to scrape with a fork until fluffy
Spoon into martini glasses and top with fresh mint

Homemade Pavlova at Jacqui’s

August 30, 2019July 10, 2015 by Michel

Homemade Pavlova at Jacqui’s

Maybe it’s the bright vivid colors of all the fresh fruits or the fruit that’s layered on a pillow of whipped cream, then set up on a bed of crispy meringue with a marshmallow center that makes this Pavlova the talk of the town when the party is over! This inspired recipe originates from my dear friend Jacqui who has been making this amazing Pavlova creation since she was 11 years old. She first started making this Pavlova with her friend’s mother back in her home land of Ireland.

There were definite ooh’s and aah’s in the room upon first setting eye’s on Jacqui’s pavlova at her St. Patricks Day party three years ago when she made her grand unveiling. That praise continued on after everyone finished eating their slice of heaven. I knew that this amazing Pavlova was next on my list of culinary endeavors.

The wonderful thing about Jacqui’s recipe is that she keeps it simple. I have gone through many recipes for this Pavlova and there are too many unnecessary steps being taken. I have made these other recipes with the stabilizers using cream of tartar and vinegar and corn starch but you just don’t need to waste your energy going through all this. The reason behind using all these stabilizers is because a meringue is usually set on top of a custard like base as in a lemon meringue pie where condensation is a very likely occurrence and the meringue weeps beads of moisture if it isn’t perfectly cooked through. In a Pavlova dessert you needn’t worry about any condensation forming because it’s base is a cake or serving platter. Jacqui bakes her Pavlova on a piece of tin foil that’s coated with butter and placed over an oven proof plate…how simple is that? If you are uncomfortable with that or don’t have a oven proof plate as such you can easily use a cookie sheet and parchment as shown below going about her same recipe.

I like that there isn’t any sugar in the whipped cream because the meringue is sweet enough. Planning ahead is a great idea and will make things easier if you can get the meringue done the night before. In Jacqui’s recipe there is also no need for a low and slow bake or a long slow cool off with the oven turned off and the oven door slightly open while the meringue stays in there until completely cooled. I have put in all the extra steps and that extra time with meringue’s before…it is unnecessary here! I say the proof is in the pudding…or should I say the Pavlova! You will love making this recipe as much as I do.

“Meringue with Fruit Filling” is what this dessert was originally called. Both New Zealand and Australia claim to have invented Pavlova and both claim it as their national dish. What it really comes down to is two countries being inspired by a Russian prima ballerina named Anna Pavlova. She was on tour in their countries from 1926-1929. A chef in New Zealand said he had invented the dessert for her and another chef in Australia had commented “It is as light as Pavlova”, comparing the dessert to the ballerina, and that’s how the name came about. Now you see how light this dessert truly is …just wait til you try it. You too will become a fan of Pavlova! I hope you enjoy the show and become as inspired by Jacqui and her Pavlova as I am.

Ingredients for Pavlova – Serves approx 16-20 slices:

6 extra large egg whites
1 cup plus 2 tbsp sugar
1 pint heavy cream (2 cups) NO SUGAR IN WHIPPED CREAM
small containers of strawberries, blueberries, & black berries
1 whole pineapple (buy ahead of time and leave on your counter for 2-3 days to get maximum sweetness)
Pam canola oil spray
parchment paper
pencil

Directions for Meringue: (Good idea to make this the night before and leave on the counter covered with foil:

Pre-heat and put on Convection if you have it to 325º When I have tested cooking the meringue on a regular oven setting the bottom burns on the cookie tray. The convection setting distributes the heat for a more even cooking and beautiful bottom
Lightly spray cookie sheet with Pam-canola oil to help keep parchment in place while you are shaping the meringue into a circle
You can use tin foil that is coated with butter on both sides and placed over a oven proof dish OR trace the outside of a 9″ dinner plate on a piece of parchment and flip it over so the drawing is facing down and place onto sprayed cookie sheet (top of parchment is clean and dry)
Separate egg whites from the yolks using your hands – it’s the best way to ensure you won’t break the yolk & having the eggs at room temperature helps you get more volume when you whisk
Put the egg whites into kitchen aid mixing bowl with whisk attachment (or electric mixer and large mixing bowl)
Beat egg whites on medium/high speed (#8) til it begins to looks white, and firm and you see volume form – 4 minutes here)
Begin to add 1/2 cup of sugar, and whisk- you will see the whites becoming shiny
Add 2 Tbsp at a time every 15 seconds on medium (#6) speed – the meringue holding stiff peaks and looking shiny – this will take 3 minutes while adding sugar and 1 more minute after sugar addition is done
GRAND TOTAL WHISKING 8 MINUTES
Gently fold in the rest of the 2 tbsp of sugar
Scoop whipped meringue onto parchment paper and spread with spatula into the circle shape – keep thickness at 2.5″-3.0 because you will loose a little volume when it cools
Put into the oven for 45 minutes… DO NOT OPEN OVEN DOOR (especially in the first 30 minutes!)
Clean and chill your kitchen-aid mixing bowl and whisk or mixing bowl by placing it in the freezer (at least in the frig. if no room in freezer)
Slice up your fresh pineapple as shown in the photos
Slice up your strawberries and put all your fruit on a plate to make laying it out on the whipped cream an easier process
Take the meringue out of the oven and let it cool 5 minutes just so you can handle the hot pan better (I actually even slide the meringue off of the cookie tray onto the counter – you can actually pull the parchment paper so the meringue slides with it and let it completely cool)
Then flip it over onto your serving platter – get your hands underneath it to help flip it over onto serving dish
Let meringue cool completely if you haven’t already (if you put the whipped cream on when it’s not fully cooled and the whipped cream will melt)
DON’T WORRY about any cracks or imperfections, that’s the nature of the meringue when cooked for a Pavlova and you are topping it with whipped cream and fruit : )
Peel off the parchment paper
Take out your chilled mixing bowl and begin to whisk 2 cups of heavy cream
Whisk on medium/high till the cream turns into stiff peaks
Using your spatula scoop out whipped cream and spread a layer of whipped cream on top and then layer your different fruits in your favorite design
You can store this in the refrigerator for a few hours until you are ready to serve it

TIP: Always use stainless steel or glass mixing bowls to whisk eggs whites and NEVER plastic or wood because they can have residual oils in them which is very bad for egg whites. Also NEVER use a wooden spoon to scoop out the meringue …same idea.