Butterflies with Sauteed Mushrooms

This pasta dish is from Deborah Madison's Vegetarian Cooking for Everyone

This is a pasta for any night of the week - it's pleasant to make and requires few ingredients.
Start the mushrooms when you start heating the water for the pasta.

1 lb farfalle
2 tbsp olive oil
1 tbsp butter plus extra to finish
1 lb mushrooms thinly sliced
1/2 lemon
salt and freshly milled pepper
1/2 cup dry white wine
2 cloves garlic, finely chopped
1 small bunch fresh parsley, finely chopped
Freshly grated pecorino Romano OR Parmesan (optional)

Bring a large pot of water to a boil for the pasta.

Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and saute over high heat until browned around the edges, 4-5 minutes.Squeeze the lemon over them, season with salt, then lower the heat to medium and cook 5 minutes longer, stirring occasionally.When the pan becomes dry, add the wine with the garlic and half the parsley. Season with salt and pepper and reduce the heat to low.

Salt the pasta water, add the pasta, and cook until al dente. Scoop it out and add it to the mushrooms, allowing a little of the water to drip into the pan. Raise the heat and add the rest of the parsley and a little additional butter to finish. Serve with or without the cheese - it's good either way.

Serves 4 to 6

Chicken and Barley Soup with Dried Mushrooms and Dill

I've gained weight and would like to have soup more often for dinner. This is one good recipe I got from the cookbook, 300 Sensational Soups. This recipe serves 6, so obviously I have to cut it in half when I prepare it. And I used diced chicken instead of cooking one whole chicken.

Barley is one of the healthiest grains, as it is low on the glycemic index and a good source of fiber. The dried mushrooms add a smoky flavor and the dill gives a little spike of flavor. Try this soup on a cold December day.

1/2 oz dried porcini, chanterelle or shiitake mushrooms
1 cup boiling water
1/4 cup olive oil
1 onion, finely chopped
2 carrots, sliced
2 cloves garlic, minced
1 stalk celery, diced
1/2 tsp salt
1/4 tsp ground pepper
1 whole chicken (about 1.5k), rinsed or 1.5k skinless chicken thighs
8 cups chicken stock
1-1/2 cups pearl barley
2 tbsp minced fresh dill
2 tbsp freshly squeezed lemon juice

1. In a small bowl, soak dried mushrooms in boiling water until softened, about 30 minutes. Using a slotted spoon, gently lift mushrooms from liquid and swish in a bowl of cold water to remove any clinging sand or dirt. Coarsely chop and set aside. Pour mushroom liquid through a sieve lined with a coffee filter into a small bowl and set aside.
2. In a large pot, heat oil over medium heat. Add onion and saute until starting to soften, about 3 minutes. Add carrots, garlic, celery, salt and pepper; saute until vegetables are softened, about 6 minutes.
3. Add chicken and stock. If chicken isn't immersed, add water or stock to cover. Bring to a boil over medium-high heat. Partially cover, reduce heat to low and simmer gently until a thermometer inserted into the thickest part of a breast registers 170F, about 45 minutes. Skim the soup if any scum develops on the surface.
4. Using tongs, transfer chicken to a large plate and let cool slightly.
5. If desired, skim the fat from the surface of the soup with a large spoon. Add reserved mushrooms, mushroom liquid and barley. Bring to a simmer over medium-high heat. Reduce heat and simmer until barley is tender, about 25 minutes.
6. While the soup is cooking, remove skin and bones from chicken and discard. Shred meat into bite-size pieces.
7. Add chicken to the pot, along with dill and lemon juice; heat until steaming, about 5 minutes. Taste and adjust seasoning with salt and pepper, if necessary.
8. Ladle into heated bowls and garnish with croutons if desired.

Tip: Seasoning with a little bit of lemon juice at the end of cooking heightens the flavor of the soup. Although most home cooks think only in terms of salt and pepper when it comes to adjusting the seasoning in their dishes, a little acid goes a long way toward making a soup taste just right.

Dry-Rubbed Baby-Back Ribs

I had pork tenderloin slices in the refrigerator so I substituted those for the baby-back ribs.

Photo and recipe from Real Simple.

• 4 cloves garlic, chopped
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• kosher salt and pepper
• 3 pounds baby-back ribs (2 racks)

1. In a small bowl, combine the garlic, brown sugar, chili powder, cayenne, 2 teaspoons salt, and 3/4 teaspoon black pepper. Rub on the ribs and let sit for 10 minutes. Meanwhile, heat grill to medium.
2. Grill the ribs, covered, turning occasionally, until cooked through, 25 to 30 minutes.

Bean and Chicken Sausage Stew

The previous week, most of my menu was taken from Real Simple's Easy Delicious Meals.

Photo and recipe from Real Simple.

• 1 tablespoon olive oil
• 1 12-ounce package fully cooked chicken sausage links, sliced
• 2 cloves garlic, thinly sliced
• 1 19-ounce can cannellini beans, rinsed
• 1 14.5-ounce can low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes
• 1 bunch kale leaves, torn into 2-inch pieces
• 1/4 teaspoon Kosher salt and black pepper
• 1 loaf country bread (optional)

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes. Stir in the garlic and cook for 2 minutes more.
2. Add the beans, broth, and tomatoes and their liquid and bring to a boil. Add the kale and ¼ teaspoon each salt and pepper and simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
   

Curried Rice

I love curry so naturally I love this recipe, too.

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 teaspoons curry powder
1 cup long-grain white rice
Salt and pepper

Photo and recipe from Real Simple

1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
2. Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
3. Add the rice, 2 ½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.

Prosciutto-Wrapped Salmon

For Friday we had this very simple, but delicious dish.

Wrapping prosciutto around salmon fillets is an easy way to dress up fish while adding some intense flavour and bringing flair to your table. The prosciutto is very easy to work with. It actually "shrink wraps" as it cooks, tightly sealing itself to the fish. It's a spectacular presentation and very tasty. This dish is also very good with pesto, tapenade or hummus spread on the fish instead of the mustard. This technique also works very well with chicken breasts.

• 4 salmon fillets (6oz, 175g)
  
• 1/4 cup (60mL) of grainy mustard (I used Dijon mustard)
  
• 4 (thin) slices of prosciutto
  
• Sea salt, ground pepper

1.Preheat oven to 375°F (190°F).
2. Season the salmon fillets with a sprinkle of salt and pepper.
3. Evenly spread the mustard on the top surface of each fillet.
4. Tightly roll each fillet in a slice of prosciutto so that the end is weighed down beneath the salmon.The fillet should be sitting on the seam and the ends of the salmon will protrude beyond the prosciutto.
5. Place wrapped fillets on a baking pan, seam side down.
6. Bake until done – about 15 min.

Bacon Barley Risotto

For Thursday night, I prepared this Barley Risotto with Bacon.

Photo and recipe from Food Network.

• 4 or 5 cups of chicken broth
• 4 slices bacon, thinly chopped
• 2 onions, peeled and chopped
• 6 cloves garlic, chopped
• 1 cup barley, pearl or pot
• Salt and pepper
• 1 bunch chives or parsley, chopped

1. In one pot heat the broth to a gentle simmer.
2. In another pot fry the bacon over medium-high heat, until crisp and golden brown.
3. Add the onions and garlic and sauté until soft and golden.
4. Add the barley and stir for a few moments until well coated with bacon fat and heated through.
5. Add 1 cup or so of the hot chicken broth and stir until it is fully absorbed. Continue to add broth, 1 ladle-full at a time, letting it absorb fully before adding the next ladle.
6. Continue simmering until the barley is tender.
7. Season to taste with salt and pepper. Stir in a handful of your favourite herbs, such as thyme, parsley, rosemary.
   

Spaghetti & Meatballs with Simple Tomato Sauce

My son mentioned that he wants to eat spaghetti with red sauce so we had this on Tuesday night. I don't like making meatballs. We usually buy a bag from Ikea. Here's Michael Smith's recipe for meatballs. I had leftover garlic sausage so that's what I used for this recipe. The recipe that follows is for the sauce.

There's nothing more satisfying that a bowl full of spaghetti and meatballs and my gold standard tomato sauce. Every cook has an all-purpose tomato sauce up his sleeve, a perfect last-minute pasta sauce that's just as good served without meatballs.

Simple Tomato Sauce:
a splash of olive oil
1 large onion, minced
1 whole head of garlic cloves, peeled
1 28-0z (796 ml) can of whole tomatoes
1 teaspoon of dried oregano
1 bay leaf
a sprinkle or two of sea salt and freshly ground pepper

Begin by splashing some olive oil into a small saucepan over medium-high heat. Add the onion and garlic and saute until they just begin to turn golden brown, about 5 minutes. Add the tomatoes, oregano, bay leaf and salt and pepper and bring to a simmer. Continue simmering for 15 minutes or so.

Puree the sauce with an immersion blender, or for a more rustic texture, mash the tomatoes with the back of a spoon.

Make the meatballs and cook a batch of spaghetti.

Southwestern Beef Stew

This week, my menu consisted of recipes all taken from Michael Smith's The Best of Chef at Home cookbook. This is what we had for dinner on Monday.

• 2 pounds stewing beef, cut into cubes
• 4 tablespoons canola oil
• 4 onions, peeled and sliced thinly
• 10 cloves garlic, peeled
• 2 red peppers, seeds removed and cut into 1-inch chunks
• 1 jalapeno, seeds removed and minced
• 2 tablespoons chili powder
• 1 can whole tomatoes (28oz)
• 1 can pinto, red or black beans, drained and rinsed (398mL)
• 1 cup frozen corn
• 1 bunch of cilantro, chopped

1. Brown the beef well. Begin by drying it with paper towels, dry beef sears better. Pre heat a large heavy pot over medium-high heat and add enough oil to generously cover the bottom of the pot. A thin film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium high heat usually works best. Be patient, this is the only time you can add the rich deep flavour of caramelization to the moist stew. Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed.
2. Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from bottom of the pan. Continue until golden brown. Add the red peppers and jalapeno. Stir in the chili powder, canned tomatoes, beans and the browned beef. Stir well and bring to a simmer. Cover with a tight fitting lid and continue at a low simmer over low heat for 1 hour. When you are ready to serve stir in the frozen corn and cilantro, just prior to serving.

Potato Fish Cakes

I am happy when I'm able to repurpose a left-over dish. I had a couple of salmon fillets from dinner the other day and used them to make half of this recipe from Michael Smith's new cookbook.

Photo and recipe from "The Best of Chef at Home by Chef Michael Smith

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime provinces. Usually made with preserved salt cod, today they're much tastier with fresh salmon you can find in any grocery store.

Serves 4

a splash or two of vegetable oil
2 fillets of salmon, or any other fish, about 12 oz (375g) in total
a sprinkle of two of sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon (15 mL) of Dijon mustard
2 green onions, thinly sliced
a sprinkle or two of sea salt and freshly ground pepper
2 tablespoons (30 mL) of all-purpose flour
1 to2 tablespoons (15-30 mL) of butter

1. Preheat a sauté pan or skillet over medium-high heat.

2. Add a splash of oil to the pan, enough to cover bottom with a thin film. Season the salmon with salt, pepper and carefully place in the pan to sear fillets on both sides until golden brown, crispy and cooked through.

3. Boil or steam potatoes. Toss hot potatoes into a mixing bowl and use a potato masher to mash until smooth. Add the salmon, eggs, mustard and green onions; season with more salt, pepper, if necessary and beat with a wooden spoon until everything is very well combined. Form into evenly shaped cakes and dredge in flour.

4. Clean out the skillet and preheat over medium-high heat. Add another splash of oil and 1 to 2 tablespoons (15 to 25 mL) of butter. When butter melts and sizzles, add fish cakes and pan-fry until golden and crispy on both sides.

Variation: Try adding some of your favourite fresh herbs -- tarragon, dill, parsley, oregano and thyme leaves all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are good as well.

Per Serving: Calories 542; Saturated Fat 9.2 g; Sodium 428; Carbohydrates 37.2 g

Brussels Sprouts with Chorizo

Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable’s earthy flavor.

Kosher salt, to taste
1 lb. Brussels sprouts, trimmed and halved lengthwise
2 tbsp. extra-virgin olive oil
6 oz. cured Spanish chorizo, quartered lengthwise
and cut crosswise into 1/4" slices
1/2 small yellow onion, roughly chopped
2 cloves garlic, finely chopped
Freshly ground black pepper, to taste

1. Heat a 6-qt. pot of salted water to a boil. Add the Brussels sprouts and cook until just tender, 6 minutes. Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water; let sit for 5 minutes. Drain Brussels sprouts and pat dry with paper towels; set aside.

2. Heat 1 tbsp. of the oil in a 12" cast-iron skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Add the onions and cook, stirring occasionally, until golden brown and soft, about 8 minutes. Add the garlic and cook until soft, about 2 more minutes. Transfer chorizo mixture to a bowl. Increase heat to high and add the remaining oil and the reserved Brussels sprouts; cook, flipping once or twice, until the Brussels sprouts are browned and tender, about 8 minutes. Stir in the reserved chorizo mixture and season with salt and pepper.

SERVES 4

Cookbook Heaven

I am looking forward to making the menu for next week as I borrowed the following cookbooks:


The Best of Chef at Home by Michael Smith - I have tried some of his recipes from his previous cookbook and look forward to trying some new ones. He believes that recipes are not meant to be followed to the letter but are to be used as a guide or template into making it your own.

Real Simple's Easy, Delicious Meals - Real Simple magazine has gathered some of their best recipes for this second volume.

Jamie's Food Revolution - I have tried only one of his recipes before and this cook book is suppose to have simple recipes to encourage people who haven't cooked at all to try their hand at cooking.

Deborah Madison's Vegetarian Cooking for Everyone - I've heard about Deborah Madison for several years but never got around to borrowing her cookbook until now. I was a vegetarian for a while, but that was when someone else was doing the cooking for me. When I started cooking, I realized that vegetable dishes took more time to prepare than meat dishes, so that ended my vegetarianism. I am hoping that this cookbook and the next one will turn me into a vegetarian again.

Mollie Katzen's Vegetable Dishes I Can't Live Without - Mollie Katzen, I just discovered recently, was a member of the Moosewood collective that published several cookbooks that I have enjoyed. What attracted me to this cookbook is the illustration and hand-lettered recipes. I am hoping the recipes are just as good.