Root vegetables and eggplant. A healthy, tasty delight.
After work I felt like cooking, so I went shopping and came home and whipped this up in about 90 minutes (I used left over tomato sauce). All of the recipes except for the beet recipe have been posted on Rootsliving. So, I’m posting a link to the beet salad recipe courtesy of Epicurious.
I never liked beets, but now with this recipe, I love them. And they’re good for you too.
Here’s what we ate tonight:
Eggplant Parmesan (follow the recipe here for chicken parm, but omit the sage leaf)
French Peasant Beets
Stuffed Mushrooms with Nepitella Pesto
The combination of these earthy side dishes blended together well. And a glass (or two) of my homemade zinfandel rounded out the meal.
The cake slipped easily out of the pan without any sticking. Just be sure to butter the Bundt pan well.
There are many recipes on RootsLiving but this one takes the cake. The giant rice cake, stuffed with sausages and meatballs covered in a velvety tomato sauce, has become a RootsLiving favorite.
I first ate it when my sister-in-law, Kathy, made it. It sounds like a heavy dish, but it’s surprisingly light: a giant arancini that has been baked, not fried. It’s an elegant, Italian dish, much like the chef herself, Giada De Laurentis — and of course, my sister-in-law, Kathy (who is Italian by marriage).
I’m glad I read the comments below Giada’s recipe. Several people recommended making twice the amount of tomato sauce and they were correct. This dish needs that much tomato sauce. I also doubled the amount of sausage and ground beef and ended up with too many meatballs (but can one really have too many meatballs?) So here’s the recipe, updated to reflect the double amounts needed to make the sauce and extra batch of meatballs.
(Note: The recipe says it takes about 2 hours, 30 minutes to make, but it took me about 3 hours. There are many steps, but it’s worth it!)
Ingredients:
Cutting into the cake reveals the rich filling. This recipe will feed 8-10 people.
1 pound Arborio rice (2 1/3 cups)
In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside. Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Remove the sausage from the casing and break into small, bite-size pieces. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes. Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside. Meanwhile, in a separate medium bowl, mix together 4 tablespoons of the breadcrumbs, the milk and the remaining 2 eggs with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the remaining 1/4 teaspoon salt and the remaining cup of cheese. Using your hands, mix in the beef, until just combined. Heat 1/2-inch of olive oil in a medium straight-sided pan. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce. Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons (or more) of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking. Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and 2 1/2-inches up the sides and middle of the pan. Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes. Cool for 15 minutes. Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve.
In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside.
Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Remove the sausage from the casing and break into small, bite-size pieces. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.
Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside.
Meanwhile, in a separate medium bowl, mix together 4 tablespoons of the breadcrumbs, the milk and the remaining 2 eggs with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the remaining 1/4 teaspoon salt and the remaining cup of cheese. Using your hands, mix in the beef, until just combined. Heat 1/2-inch of olive oil in a medium straight-sided pan. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce.
Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons (or more) of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking.
Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and 2 1/2-inches up the sides and middle of the pan. Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes.
Cool for 15 minutes.
Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve.
Find More Recipes in the RootsLiving Recipe Index
I served it with a side of rice, mixed with parmesan cheese and parsley.
My friend Ray, who owns a fishing boat in Gloucester, gave me a bag full of scallops on Saturday that were caught that day. I got around to cooking them Tuesday night and they were still fresher than anything you could buy at a reputable fish market.
The pea/mint mixture is sweet.
My wife, who doesn’t ordinarily like scallops, ate them all up saying they were better than lobster. And I’m not a big pea fan, but combined with the mint, the green puree made this dish sublime.
This recipe was billed as easy, quick, and good enough to serve to company, according to the Epicurious website. I agree, although it does dirty a few pots and pans. The recipe said it would take 22 minutes to make (This is a good timeline but don’t use it while you cook as ingredients aren’t included) and it took me about 30.
I didn’t have any bacon, so I used imported prosciutto instead. But other than that, I didn’t change a thing. So here’s a link to the recipe.
Layered like lasagna, with eggplant, chicken, and zucchini, chick-plant-asagna was born out of necessity.
We were hungry.
I had eggplant, zucchini, some leftover cheddar cheese and a new block of Parmesan Reggiano in the refrigerator. All day long I thought of those ingredients and asked myself what I could make for dinner. Around 4 p.m., the answer came to me.
I just needed chicken cutlets so I stopped at the supermarket on my way home and found some chicken tenders that looked better than the other cuts of chicken there. I brought them home and flattened them between two pieces of aluminum foil (I had nothing else). And that’s where our story (recipe) begins.
Here's what the dish looks like before putting it in the oven.
The Process:
Take the skin off the eggplant by peeling off strips of it using a vegetable peeler. The eggplant will look like it has stripes as some of the skin remains. Cut thin (about 1/8-inch to 1/4-inch thick) slices of the eggplant. Brush olive oil on one side of each slice. Brush olive oil on a cookie sheet and put eggplant, dry side down. Cook in a 450 degree oven, turning over once, until both sides are brown. Cut thin slices of zuchhini (about 1/4-inch to 1/2 inch thick). Put oil on both sides. Cut long strips of red pepper (about 1/2 inch thick) and put oil on both sides. Cook zuchhini and red pepper on a baking sheet in a 450 degree oven until done. Fry chicken cutlets in a little olive oil and the clove of garlic. Sprinkle with lemon pepper. When chicken is done, heat frying pan again. Add the tomato paste and the wine and water and stir. Add salt and pepper. Let the wine and water evaporate a little bit. Stir scraping the bottom of the pan. Add about 1 tablespoon of butter and stir some more. Turn off heat. Assemble the dish by putting a little olive oil on the bottom of a ceramic baking dish, along with a few tablespoons of the fresh salsa. Add half of the chicken cutlets. Pour over half of the tomato paste sauce. Add half of the cheeses. Top with half of the zuchhini, red peppers, and eggplant slices. And then repeat this with the remaining ingredients, ending with the rest of the cheese and some fresh salsa. Bake in a 350 degree oven until cheese melts.
Take the skin off the eggplant by peeling off strips of it using a vegetable peeler. The eggplant will look like it has stripes as some of the skin remains.
Cut thin (about 1/8-inch to 1/4-inch thick) slices of the eggplant. Brush olive oil on one side of each slice. Brush olive oil on a cookie sheet and put eggplant, dry side down. Cook in a 450 degree oven, turning over once, until both sides are brown.
Cut thin slices of zuchhini (about 1/4-inch to 1/2 inch thick). Put oil on both sides. Cut long strips of red pepper (about 1/2 inch thick) and put oil on both sides. Cook zuchhini and red pepper on a baking sheet in a 450 degree oven until done.
Fry chicken cutlets in a little olive oil and the clove of garlic. Sprinkle with lemon pepper.
When chicken is done, heat frying pan again. Add the tomato paste and the wine and water and stir. Add salt and pepper. Let the wine and water evaporate a little bit. Stir scraping the bottom of the pan. Add about 1 tablespoon of butter and stir some more. Turn off heat.
Assemble the dish by putting a little olive oil on the bottom of a ceramic baking dish, along with a few tablespoons of the fresh salsa. Add half of the chicken cutlets. Pour over half of the tomato paste sauce. Add half of the cheeses. Top with half of the zuchhini, red peppers, and eggplant slices. And then repeat this with the remaining ingredients, ending with the rest of the cheese and some fresh salsa.
Bake in a 350 degree oven until cheese melts.
The dish was delicious but it still needed a name. I posted a photo of it on Facebook and asked for suggestions. My friend Katie M. suggested Chickplantasagna. It was the perfect name for a perfect dish.
The End
Find more recipes in the Food Section.
There's a variety of complex flavors in this dish.
This recipe is time consuming but it’s well worth the wait. I found it on Epicurious. Cookbook author Rick Rodgers said the editors of Bon Appétit magazine asked him to create the ultimate version of braised short ribs and this is what he came up with, based on elements of various short rib dishes he enjoyed at several restaurants.
I took it a step further by using short ribs I got at a local Massachusetts farm. I also had a pound of bacon and a chicken sausage I needed to cook, so I cooked them in the dutch oven before I cooked the short ribs. Before adding the ribs, I took out all of the oil left from the bacon and sausage except for about two tablespoons. I don’t think cooking bacon and sausage is necessary but I do believe it added even more depth to the wonderful flavors found in this dish.
I didn’t have any black olives so I used what I had on hand: olives stuffed with blue cheese. I also served the short ribs over mashed potatoes and covered it all in a blanket of the delicious sauce. Here’s the recipe. Bon appetite!
These english muffins are much better than store bought and contain only a few natural ingredients: not a long laundry list of chemicals you can't pronounce.
I made english muffins from scratch for the first time this morning. And I’ll be making these again — maybe every week.
English muffins are relatively cheap and available at grocery stores so why would anyone want to make their own? Two reasons:
Warm, with melted butter and strawberry jam, I'm going to make these on a regular basis.
Chemicals
I found several recipes online but this one from the kitchn.com looked like the simplest and used basic ingredients I had in my pantry. You don’t have too, but it’s best if you make the starter and dough the night before and let the dough rise in your refrigerator overnight. One other tip. You cook these muffins in a skillet on top of the stove under very, very low heat (when I did it, you could barely see the flames beneath the pan).
Here’s the recipe:
You cook these muffins in a skillet over a very low flame. I suggest popping them into a 350-degree oven for a few minutes too.
For the dough starter:
For the English muffin dough:
Roll the dough into balls and let them rise for two hours.
What do do:
Make the dough starter: Mix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth and glossy, about 100 strokes. Let the starter sit 1 to 12 hours: Cover the starter and place it out of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The longer you can let the starter ferment, the better the flavor and structure of your finished English muffins. (I let mine sit for about 6 hours and the taste was tangy but mild.) Whisk together the milk, yeast, and starter: In the bowl of a stand mixer or large mixing bowl, combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to break it up and dissolve it into the milk. It should become quite frothy. Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough. Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn’t stick to the bowl or your hands. (I kneaded mine by hand and within a few minutes, the dough was smooth and springy.) Let the dough rise overnight in the fridge: Transfer the dough to a large bowl lightly filmed with oil. Cover and place in the fridge overnight or for up to 3 days. Divide and shape the muffins: Turn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls. (Don’t worry too much if each piece is the exact same size. Mine weren’t and yet I was pleased with the results.) Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal. Let the muffins rise until puffy: For dough that was refrigerated, this will take 1 1/2 to 2 hours; for room temperature dough, this will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that’s okay. Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking. Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes. (I found that I had to keep the flame very low as the muffins cooked quickly and you really want to cook them slowly.) Flip and cook 5 to 6 minutes on the other side: Flip the muffins and cook the other side until golden brown, 5 to 6 minutes. If you prefer thinner, less puffy English muffins, you can gently press the tops with the spatula to prevent them from rising too much. Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.) (I found putting the muffins in the oven for a few minutes was a good idea to ensure the insides were cooked through.) Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking. Split and serve! Split the English muffins with a fork, spread with butter or jam (or both!), and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and kept frozen for up to 3 months.
You can eat these english muffins a few minutes after frying them without toasting them, but I found putting them in a toaster for a minute, just to get a light crackle on them was best. Thanks to all who watched my cooking demonstration on Periscope. I hope I didn’t make too much of a fool of myself.
