March 30: Lamb Patties with Garlic and Mint over Mediterranean Chopped Salad

3/4 cup fresh flat-leaf parsley leaves, divided
1 3/4 pounds ground lamb
5 to 6 garlic cloves, chopped
1 large shallot, chopped
1/4 cup fresh mint leaves, finely chopped
2 teaspoons to 1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
2 teaspoons to 1 tablespoon ground cumin
3 tablespoons extra-virgin olive oil, plus some for drizzling
1/2 seedless cucumber, chopped
1 green bell pepper, cored, seeded, and chopped
1 small red onion, chopped
3 plum tomatoes, chopped
1 cup pitted kalamata olives
1 cup feta cheese crumbles (1/3 pound)
8 pepperoncini peppers, chopped
   Juice of 2 lemons
   Salt and freshly ground black pepper, to taste
4 pita breads, any flavor or brand, warmed in the oven, then cut into halves or quarters

Coarsely chop the parsley. Set aside two thirds and finely chop the rest.

Heat a grill pan or a large nonstick skillet to medium-high heat. Place the ground lamb in a bowl with the garlic, shallots, mint, finely chopped parsley, grill seasoning, cumin, and a generous drizzle of EVOO. Mix the meat and score it into 8 portions. Form 8 patties, each 3 inches across and 1 inch thick. Add the patties to the skillet. Cook for 3 minutes on each side.

While the meat cooks, combine all the vegetables with the reserved coarsely chopped parsley, the olives, cheese, and hot peppers. Dress the salad with the juice of 2 lemons and about 3 tablespoons EVOO. Season the salad with salt and pepper.

Serve the salad with 2 patties of lamb on top and warm pita bread alongside.

4 SERVINGS

These lamb patties and salad were pretty good. The patties were small and the salad was light and refreshing. It was a little sour, but not too bad (I only used the juice of 1 1/2 lemons, because the lemons were used in the lemon curd that was made yesterday). I got flatbreads on accident instead of pita breads, so no pockets, but I thought they tasted even better. I didn't change anything in this recipe. There was a lot of chopping, but the actual cooking time was only about 10 minutes, so it all evened out.

April 1: Fancy-Pants Bangers 'n' Mash

Bangers are a mild British pork sausage.  If they are not available, any kind of mild pork, beef, or even chicken sausage will do the trick. 

2 tablespoons extra-virgin olive oil
8 bangers or other sausages
2 pounds small red potatoes, cut into quarters
   Coarse salt
2 medium red onions, thinly sliced
1 1/2 teaspoons dried thyme leaves
2 garlic cloves, chopped
   Coarse black pepper
1/2 cup dry red wine
1 1/2 cups chicken stock or broth
2 tablespoons unsalted butter
2 tablespoons cream cheese
3 tablespoons fresh chives, chopped
1/2 cup milk
1/4 cup fresh flat-leaf parsley leaves, chopped
     Juice of 1/2 lemon

Heat a large nonstick skillet over medium-high heat with the EVOO.  Add the bangers and brown on all sides, about 3 to 4 minutes.

While the bangers are getting brown, start the mash by covering the quartered potatoes in water in a medium saucepan.  Bring the water to a boil, salt it, and cook the potatoes until fork-tender, about 10 minutes.

Remove the bangers to a plate and reserve.  Drain half of the fat from the skillet, then return the skillet to the stovetop.  Add the red onions, thyme, garlic, salt, and pepper.  Cook the onions, stirring frequently, for about 5 minutes, or until nice and brown.  Add the red wine and chicken stock and bring up to a simmer.  Add the browned bangers back to the skillet and cook until the sauce has reduced by half, about 5 minutes.

Drain the potatoes and return to the hot pan and warm stovetop to dry the potatoes out.  Add the butter, cream cheese, chives, and milk to the potatoes and smash to the desired consistency.  Season with salt and pepper.

Finish the bangers with the chopped parsley and the lemon juice.  To serve, divide the mash among 5 shallow serving bowls.  Top the potatoes with the bangers and sauce. 


4 SERVINGS

   Even though this recipe is for April 1, I cooked it on March 30 because my dad begged me to.  He didn't want lamb patties, and this was my parents' last night to visit with us.  Lamb patties will be coming at a later date.  Official "bangers" are not available in the area where I live, so I substituted mild bratwurst.  I read that they call the British sausage "bangers" because they pop & explode when heated on higher heat.  The same thing happened to the bratwurst.  My dad is a great cook, and he's been helping me with meals for the past few days.  I can't describe how much I appreciate all he's done in the kitchen.  Thanks, Dad!

(He also helped me write this blog entry.)

March 29: Chicken Mamacello and Asparagus Tips

1 lemon

1 ½ pounds chicken breast cutlets
   Salt and freshly ground black pepper
2 teaspoons poultry seasoning
½ cup all-purpose flour
2 large eggs plus 1 egg yolk
   A splash of milk or half-and-half
4 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 garlic clove, crushed
¼ to 1/3 cup limoncello liqueur
   A handful of fresh flat-leaf parsley, finely chopped
1 ½ pounds asparagus, cut just below the tender tips (save the stalks for another use)
   Crusty bread

Cut off 2 or 3 pieces of lemon peel, then thinly slice the lemon into disks. Remove the seeds.

Preheat a large nonstick skillet over medium to medium-high heat. Season the chicken cutlets with salt and pepper and poultry seasoning. Dredge the chicken in flour.

In a small bowl, beat the eggs and egg yolk with milk or half-and-half and season with a little salt.

Add 2 tablespoons of the EVOO to the skillet, then add 2 tablespoons of the butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic speaks by sizzling in the oil, coat the chicken in the egg mixture, then add to the hot pan.

Cook the chicken on both sides until just golden, 6 to 7 minutes total. Transfer the chicken to a plate and tent loosely with foil to retain the heat. Add the limoncello to the pan and deglaze by whisking up the drippings. Reduce the limoncello for 1 minute, then add the remaining tablespoon of butter and the parsley to the pan. Add several thin slices of the lemon to the skillet. Spoon the sauce and lemon slices onto the finished chicken.

Bring an inch of water to a boil in a medium skillet. Add salt and lemon peels. When the chicken is nearly done, cook the asparagus in the water with the lemon peels for 2 or 3 minutes; drain.

Serve the asparagus tips alongside the chicken. Pass crusty bread to mop up the sauce.

4 SERVINGS

This is the third variation of the Chicken Francese.  I did not like it because I'm pregnant and any chicken makes me nauseous.  My parents came over from 3 states away and helped me cook.  They thoroughly enjoyed the meal.  They served Kaiser rolls split and grilled in butter to go along with it.  I did really like the asparagus. I did not use the limoncello because it cost $21.99 for a giant bottle and I would never use the rest of it.  Instead, I used the juice of 1/2 a lemon, some white wine and a teaspoon of sugar.  Rachael Rae said: "My mama loves an Italian liqueur called limoncello.  Basically, it's a lemon vodka concoction; it's sweet and citrusy and too easy to drink!  One night out in an opera-themed supper club, Mama was spied enjoying many encores of limoncello after the fat lady had sung!  Ever since that night, Mama has been referred to as Mamacello.  Limoncello is very affordable" [?] "and is available in most liquor stores.  If kept well chilled (I keep mine in the freezer), limoncello can stand alone as a great after-dinner treat, or try it drizzled over lemon sorbet or vanilla ice cream for a quick and spectacular dessert!"

March 28: Pesce Spada Pasta

   Coarse salt
1 pound medium shell pasta
1 1/4 to 1 1/2 pounds swordfish steak, trimmed of skin and dark connective tissue
1/4 cup extra-virgin olive oil
4 to 6 garlic cloves, chopped
1 medium zucchini, cut into short, thick matchsticks
1 pint grape tomatoes
6 scallions, chopped
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh flat-leaf parsley
1/2 cup dry white wine
   Freshly ground black pepper

Bring a large pot of water to a boil. Add a couple of teaspoons of coarse salt to the boiling water, then add the pasta and cook for 8 or 9 minutes, until al dente.

Cut the swordfish into bite-size cubes.

Heat a large, deep skillet over medium-high heat. Add the EVOO, then the swordfish. Cook the fish until lightly browned on all sides. Remove with a slotted spoon to a plate, and cover loosely with foil to keep the fish warm.

Add the garlic, zucchini, and tomatoes to the pan and season with salt. Keep the veggies moving and cook for 3 minutes. Add the scallions. Cook for 2 minutes more to get the skins of the tomatoes to pop. Add the swordfish back to the pan and toss in the herbs. Douse the pan with the wine and scrape with a wooden spoon to lift the pan drippings. Add the hot drained starchy pasta and toss. Season with pepper and adjust the salt to taste, then transfer to a huge serving bowl or platter and serve.

4 SERVINGS


I did not make this recipe today and I'm not sure whether I have made it before, although it does sound very familiar. I am very wary of swordfish when I am pregnant because of the high mercury levels. Maybe next year I can make it. We had hot dogs instead :) According to Google Translate, Pesce Spada means swordfish.

March 27: Flounder Francese with Toasted Almonds, Lemon, and Capers

4 flounder fillets
   Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs plus 1 egg yolk
   A splash of milk or half-and-half
4 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 garlic clove, crushed
1/2 cup dry white wine

Zest and juice of 1 lemon

3 tablespoons capers
   A handful of fresh flat-leaf parsley, finely chopped

1 shallot, thinly sliced
1 pound triple-washed spinach, tough stems removed, coarsely chopped
1/4 teaspoon grated nutmeg

2 ounces (1/4 cup) sliced almonds, toasted
   Crusty bread

Preheat a large nonstick skillet over medium to medium-high heat. Season the flounder with salt and pepper. Dredge the fish in flour.

In a small bowl, beat the eggs and egg yolk with milk or half-and-half and season with a little salt.

Add 2 tablespoons of the EVOO to the skillet, then add 2 tablespoons of the butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic speaks by sizzling in the oil, coat the flounder in the egg mixture, then add to the hot pan.

Cook the flounder on both sides until just golden, 3 minutes on each side. Transfer the flounder to a plate and tent loosely with foil to retain the heat. Add the wine to the pan and deglaze by whisking up the drippings. Reduce the wine for 1 minute, then add the lemon zest, juice of the lemon, and the capers. Add the remaining tablespoon of butter and the parsley to the pan.

Pour the sauce over the flounder.

Return the skillet to the heat. Add the remaining 2 tablespoons of EVOO, then add the sliced shallots and let it come to a sizzle. Wilt in the spinach, turning it to coat in the EVOO, and season it with salt, pepper, and nutmeg.

Serve the spinach alongside the flounder francese. Top the fish with toasted almonds before serving. Pass crusty bread to mop up the sauce.

4 SERVINGS

This Francese was excellent. I made 1/2 the recipe, but I wish I had made the whole thing. Leftovers would probably be good too. I had to rewrite the recipe, as it is a variation of the Chicken Francese, but other than that I didn't change anything.

March 26: Bel Aria Chicken and Pasta

   Coarse salt
1 pound rigatoni pasta
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 1/3 to 1 1/2 pounds chicken tenders, cut into large bite-size pieces
   Coarse black pepper
1/2 pound cremini mushroom caps, thinly sliced, or 4 portobello caps, gills scraped out, halved and thinly sliced
4 garlic cloves, chopped
4 Italian hot red cherry peppers, drained and chopped, plus a splash of the pickling juices from the jar
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, plus more to pass at the table
   A handful of fresh flat-leaf parsley, chopped
   Crusty bread, to pass at the table

Bring a large pot of water to a boil for the pasta. When it comes to a boil, salt it and add the rigatoni. Heads up! Two ladles of the cooking water will be added to the sauce just before the pasta is drained.

While the pasta is working, heat a big, deep skillet over medium-high heat. Add 2 tablespoons of the EVOO  and 1 1/2 tablespoons of the butter. When the butter melts into the oil, add the chicken to the skillet, season with salt and pepper, and brown for 2 to 3 minutes on each side.

Transfer the chicken to a plate. It will finish cooking through when added back to the sauce later.

Return the pan to the heat and add another tablespoon of EVOO, the remaining butter, then the mushrooms and garlic. Cook until the mushrooms are tender, 10 to 15 minutes. Salt and pepper the mushrooms after they brown. (If you salt them when they are first added to the skillet, the salt will draw out the liquids and slow the browning process.)

Next, add the hot peppers and a splash of the pickling liquid to the pan. Add the white wine and scrape up the pan drippings with a wooden spoon.

Cook the wine down for a minute, then slide the chicken back into the pan. Cook together for another couple of minutes to finish cooking the chicken through.

Just before you drain the pasta, add 2 ladles of starchy water to the skillet. The starchy water will help the sauce form and adhere to the pasta.

Drain the pasta while it still has a strong bite to it, a little shy of al dente. It will continue to cook a little once it is combined with the sauce. Drain the rigatoni well and add it to the skillet. Turn off the heat and toss the chicken, mushrooms, and pasta together for a minute or two, sprinkling in 2 or 3 handfuls of grated Parmesan cheese as you go, to allow the pasta to soak up the sauce and flavors.

Garnish the pasta with lots of chopped parsley and pass extra cheese and crusty bread at the table.

4 SERVINGS

This pasta had a very interesting, sort of sour flavor (from the pickled peppers) but it was actually very good. I halved the recipe, because I had loaned out my big pot, so I couldn't cook a whole pound of noodles. We ate it all up, and it was plenty for the 4 of us. I changed the recipe from Parmigiano-Reggiano to say Parmesan cheese. That's the only thing I changed. I skipped 2 variations of the Francese, so there is a story pertaining to one of them that relates to what Rachael Ray says at the beginning of this recipe. I may tell it later in the week. Here is what she says: "Related to my Chicken Mamacello story, this dish is all about singing for your supper. It is my at-home version of a chicken dish prepared at a fabulous opera cafe in New York City called Caffe Taci - the same cafe where Mama earned her nickname. The flavors in this dish are as big as Pavarotti's voice and it will have you, too, singing for an encore plateful!" Here is a tidbit she gives as well: "If you want to add a salad, try insalata tre colore (three-color salad), a combination of chopped radicchio, endive, and romaine lettuce, dressed simply with balsamic vinegar or lemon juice, EVOO, salt, and pepper."

March 25: Chicken Francese and Wilted Spinach

1 1/2 pounds chicken breast cutlets
   Salt and freshly ground black pepper
2 teaspoons poultry seasoning
1/2 cup all-purpose flour
2 large eggs plus 1 egg yolk
   A splash of milk or half-and-half
4 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
3 garlic cloves, 1 crushed, 2 chopped
1/2 cup dry white wine
   A handful of fresh flat-leaf parsley, finely chopped
1 pound triple-washed spinach, tough stems removed, coarsely chopped
1/4 teaspoon grated nutmeg
   Crusty bread

Preheat a large nonstick skillet over medium to medium-high heat. Season the chicken cutlets with salt and pepper and poultry seasoning. Dredge the chicken in flour.

In a small bowl, beat the eggs and egg yolk with milk or half-and-half and season with a little salt.

Add 2 tablespoons of the EVOO to the skillet, then add 2 tablespoons of the butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic speaks by sizzling in the oil, coat the chicken in the egg mixture, then add to the hot pan.

Cook the chicken on both sides until just golden, 6 to 7 minutes total. Transfer the chicken to a plate and tent loosely with foil to retain the heat. Add the wine to the pan and deglaze by whisking up the drippings. Reduce the wine for 1 minute, then add the remaining tablespoon of butter and the parsley to the pan.

Pour the sauce over the chicken.

Return the skillet to the heat. Add the remaining 2 tablespoons of EVOO, then add the chopped garlic and let it come to a sizzle. Wilt in the spinach, turning it to coat in the EVOO, and season it with salt, pepper, and nutmeg. Serve the spinach alongside the chicken francese. Pass crusty bread to mop up the sauce.

4 SERVINGS

I cooked this for dinner last night before I went to my conference. I actually ate it and it tasted pretty good, despite my no appetite for chicken lately. Something funny about this recipe: the first mention of bread is at the end of the recipe, so of course I forgot it. So I just went ahead and added it to the ingredient list. I did halve the recipe, since I was going to be away at my conference, and wouldn't be here to eat leftovers.

March 24: Ginger Vegetable Chicken Noodle Bowl

2 tablespoons vegetable oil
1 pound boneless, skinless chicken tenders or thighs, cut into bite-size pieces
4 garlic cloves, finely chopped
1 2-inch piece of fresh ginger, peeled and cut into thin matchsticks or grated
1 cup shredded carrots
Salt and freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons Chinese five-spice powder
6 cups chicken stock or broth
1/2 pound vermicelli
4 scallions, trimmed and cut into 2 1/2-inch lengths, then cut lengthwise into matchsticks
2 cups fresh crisp bean sprouts

Heat a medium pot over medium-high heat. Add the vegetable oil, then add the chicken and lightly brown it, about 3 minutes.

Add the garlic and ginger, stir, add the carrots, season with salt and pepper, and add the cumin and five-spice powder.

Add the stock and bring the soup to a boil. Add the vermicelli and reduce the heat to a simmer.

Cook for 3 minutes, then add the scallions and bean sprouts and turn off the heat. Let the soup stand for 5 minutes, adjust the seasonings, and serve.

4 SERVINGS

I made this yesterday for a family in our church who just had a baby. I tasted it before I took it to them, and I liked it pretty well. I hope they liked it. I was at a conference yesterday and today, so I didn't get a chance to write this until today (Saturday). I made it just as the recipe called for, and I used white meat for the chicken. Last time I made this, I used dark meat and I didn't like the taste of it in the soup. I like the white meat much better.

March 23: Ropa Vieja Joses (Cuban Sloppy Joes) with Smashed Yucca, Sliced Tomatoes, Plantain Chips, and Mojo Sauce

2 pounds yucca root, peeled and cubed with a very sharp knife
   Coarse salt
10 garlic cloves, smashed from their skins
1 medium onion, coarsely chopped
2 teaspoons ground cumin
   Juice and zest of 1 lemon
1 cup extra-virgin olive oil
1 1/2 pounds ground sirloin
1/4 cup green olives with pimiento, finely chopped
1 tablespoon paprika
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce, such as Tabasco
1 cup tomato sauce
   A palmful of grill seasoning, such as McCormick's Montreal Steak Seasoning
4 crusty rolls (Look for Cuban or Portuguese rolls, which are slightly sweet, but good ole kaisers will work fine, too.)
2 large dill pickles, thinly sliced lengthwise
1 sack plantain chips
2 beefsteak tomatoes, sliced

Place the peeled yucca in a small pot and cover with water.

Cover the pot and bring to a boil. Salt the water and cook for 15 to 20 minutes, until tender. The yucca will not become as soft as a potato, just tender to the fork tines.

While the yucca cooks, make the mojo sauce. Place the garlic and onions in a food processor with the cumin, lemon zest, and lemon juice.

Turn the processor on and stream in the EVOO and 1/4 cup water.

Heat a medium nonstick skillet over medium-high heat. Add half the mojo.

Heat for 15 seconds, then add the beef and begin to break it up. Brown and crumble the meat with the mojo for 3 minutes.

Add the olives with pimientos, the paprika, Worcestershire, hot sauce, tomato sauce, and grill seasoning. Bring to a simmer and reduce the heat to low. Cook over low heat for 10 minutes.

Split the rolls and pile the bottoms with hefty spoonfuls of the meat mixture. Cover the meat with sliced dill pickles and the tops of the rolls.

Drain the yucca and return it to the warm pot. Add half of the remaining mojo and mash.

The yucca will break down a bit and become creamy and sticky but not smooth - like mashed potatoes with some soul. Season up the cooked yucca with salt and divide it among the dinner plates alongside the Sloppy Joses. Serve the plantain chips and sliced tomatoes alongside to finish your plates. Season the tomato slices with a pinch of salt and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates.

4 SERVINGS

This is a pretty good meal, and I think I like Cuban food. At least Rachael Ray's version of it. I never made this meal with the Yucca before. It has an interesting taste. The part that didn't break down was pretty much inedible (too hard to chew), but the rest of it was starchy and creamy, just like she says: "Yucca is yum-a! Cooked up, it tastes like a creamy, starchy cross between a turnip and a potato. You'll find it in the produce department near the root vegetables or in any Latin market. If your market does not carry yucca, cook up some peeled sweet potatoes and follow the method detailed above." That's what I did last year. I like the more authentic flavor of the yucca. I could not find plantain chips, and I didn't want to use banana chips because there is so much added sugar, so I used sweet potato chips. They were so good! But I didn't put much of the mojo sauce on top. It was very bitter raw. I probably should have used a white onion rather than a yellow one. The sandwiches were very good. I used Hawaiian rolls, which are probably similar to the Portuguese ones. The only thing about this meal that wasn't fun was peeling and cutting the yucca. They are very hard!