Potatoes Anna

I don't have much time tonight to devote being creative with my blog.  I am sharing a Martha Stewart recipe. This recipe will satisfy your need for French Fries.  It is buttery and crunchy on the outside and creamy on the inside.  This is a classic potato dish.  I have had this recipe card for about 25 years!  This dish was a favorite of my children.

Potatoes Anna

3 large potatoes thinly sliced (peeled or unpeeled, your preference.  The classic way is peeled.)
1 T. butter, melted
1 tsp. of salt

Preheat oven to 425 degrees.
Swirl half of the melted butter in the bottom of a glass pie plate. Layer the potato slices in overlapping circles around the pan.

Pout the last bit of butter over the top and sprinkle with the salt.

Cover with foil and bake for 20 minutes.
Remove the foil and bake for 40-50 minutes more until brown and bubbly.

Traditionally it is to be flipped onto a plate to serve.  I simply dish out from the dish.  Sorry for the rush post today!

Frittata with Asparagus, Tomato and Fontina

Being raised Catholic, today starts the Lenten Season with Ash Wednesday. Traditions of any faith and culture are comforting.  Oftentimes faith based traditions are tied in with food.  The Lenten sacrifice of refraining from eating meat, I am sure at one time, was more difficult.  In today's world, fish and seafood, are easily accessible and usual fare for most Americans.  To keep the sense of tradition, we concentrate on continuing the practice of eliminating meat on Fridays during Lent, and on Ash Wednesday.  That being said, I planned a beautiful Frittata tonight.  This is one of my favorite combinations for this delicious egg dish.  The vegetable and cheese combinations are endless in making a Frittata on a dime and in minutes.  Definitely keep this technique handy for a quick mid-week meal or Sunday Brunch.

Frittata with Asparagus, Tomato and Fontina

6 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 T. half and half
1 T. olive oil
1 tsp. butter
12 oz. fresh asparagus, trimmed and cut into 1/2" pieces
1 tomato, seeded and diced
3 oz. diced Fontina

Preheat the broiler, preferably on low.
Heat oil and butter in a 9" ovenproof skillet.  Saute the asparagus for several minutes until crisp tender.

Add the diced tomatoes and cook for 2 more minutes.

In a bowl, whisk together the egg, cream and salt and pepper.

Pour into the skillet over the vegetables.  Sprinkle with the Fontina cheese. Cook for a few minutes until set and the top is slightly wet looking.

Place pan under the broiler until brown and bubbly.

This is lighter than a quiche and more filling than an omelet.  I would give you examples of other combinations; but, this is only March and I have 9 more months to go making something different everyday.  I may need a 'go to' Frittata again!

Asian Chicken Salad

I realize it is Fat Tuesday and pancakes and treats should be on the menu, however, I didn't think about it when I menu planned this week.  Besides I had a desire for something crunchy and because it isn't Junk Food Friday I went with a healthy crunch!  I'd like to give credit to Giada de Laurentiis for this recipe, but I made so many changes it truly is more my own....NOT that I would ever put myself in the same category as she!!

Asian Chicken Salad
printable recipe

2 poached chicken breasts*
1 large carrot, shaved in ribbons with a vegetable peeler
1 red bell pepper, cut into thin strips
3 c. Napa cabbage, shredded or sliced thin
3 c. shredded romaine lettuce
1/2 c. slivered almonds
1 T. sesame seeds
2 sliced green onions
1/2 c. chow mein noodles

Dressing:
1/4 c. canola oil
1 T. sesame oil
2 T. rice wine vinegar
2 T. soy sauce
1/2 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. black pepper

*I poached 2 boneless, skinless chicken breasts in 3/4 c. white wine, 6 whole peppercorns and celery tops.

In a small skillet toast the slivered almonds.  Remove from pan and toast the sesame seeds in the same skillet.

In a large bowl combine the cabbage, lettuce, carrot, and pepper.

Whisk together the Dressing ingredients.

Pour over the vegetables and toss to coat.

Layer the vegetables, almonds, sesame seeds, chicken, noodles and green onions.

This certainly satisfied the need for crunch!  Almost every ingredient was crunchy!  Simple, attractive, inexpensive, healthy and really great taste, made for a perfect midweek meal!  Hmmm I may have to have a little treat (like chocolate!) in honor of Fat Tuesday though, to keep with tradition!

Stuffed Pepper Soup

Tonight's dinner was a combination of circumstances, what was on special and what needed used up.  In some opinions, being able to look at those three circumstances and come up with a tasty dinner is what makes a successful home cook.  So I don't really have a particular chef's recipe to share with you.  I do have a recipe based on what I have learned about good food over the years.  I had the lovely, rich gravy left from the short ribs last night; some ground beef that needed used from the Patty Melts on Saturday and green peppers were summer worthy and on special this week at the grocery store. good + good + good = Stuffed Pepper Soup!

Stuffed Pepper Soup

Olive Oil
3/4 - 1 lb. lean ground beef
4 c. of beef stock (in my case I used the sauce from last night.)
1 can diced tomatoes
1 onion chopped
2 cloves garlic, minced
2-3 green peppers chopped
1 bay leaf
salt and pepper
1/2 tsp. allspice
Orzo pasta
Parmesan Cheese

First I used my immersion blender to smooth the sauce from last night.  I knew it would work because the classic flavors of beef stock, carrot, celery and leeks would make a perfect base in a dish to resemble the taste of stuffed bell peppers.  I added some beef broth to thin and bring to 4 cups.

Heat a bit of olive oil in a heavy bottom soup pot or dutch oven.  Brown the ground beef with the salt, pepper and allspice, until cooked and crumbly.

Add the onion, garlic and green pepper.  Saute until soft, about 5 minutes.  Stir occasionally.

Add the broth, tomatoes, bay leaf.  Simmer for 35-45 minutes.

Cook 1 cup of orzo pasta according to the package directions.

Spoon a scoop of cooked pasta into the bottom of a soup bowl.  Ladle the pepper soup over the pasta.  Top with fresh grated parmesan.  I served with a crispy corn muffin to add a bit of sweetness. 

Years ago, I had a customer visit my shop often.  She would bring her elderly mother in to get her out and about for an afternoon.  I always enjoyed chatting with Helen while her daughter shopped.  Miss Helen told me all about growing up in eastern Europe.  She loved bringing me treats she made.  It was her Pepper soup that inspired this recipe.  She clued me in on adding the allspice.  Try it, seriously it gives the green peppers an upscale taste! 

Red Wine Braised Short Ribs

It was a snowy 'stay at home' day.  What better way for me to spend the day than in the kitchen, putting extra effort into dinner and watching a good movie.  In the great gift of beef from my sister, ( I love food gifts!) was a package of short ribs. A cut that most home cooks avoid, yet, has delicious flavor!  It is used more for its rich flavor than the actual meat.   I chose a traditional recipe from Ina Garten.  I find her recipes solid and well thought out.  Because it was a lazy day at home, I did not mind putting the time into this hearty, beautiful dish.  Yes, beautiful.  You can taste the layers.  You can taste the history behind the lengthy procedure.  I envision the mothers of days gone by, that would take this lowly cut and the root vegetables left at the end of winter, and create this lush dish as though they were cooking for kings.  I know I sound poetic tonight.  I just love when food invoves more than speed and trendy ingredients. 

Red Wine Braised Short Ribs
printable recipe

6 beef short ribs
Kosher salt and pepper
1/4 c. olive oil
1 small fennel, fronds, stems and core removed, large diced
1 leek, cleaned and large diced, white part only
1-1/2 c. chopped onion
4 c. large diced celery
2 carrots, peeled and large diced
3 garlic cloves minced
2 T. tomato paste
1 (750-ml) bottle of dry red wine
Fresh rosemary
Fresh thyme sprigs
1 T. brown sugar
6 c. beef stock

Preheat oven to 400 degrees.
Season the short ribs with salt and pepper.  Place on a baking sheet. Roast the beef for 15 minutes.

When you remove from the oven reduce heat to 300 degrees.
Meanwhile, heat the oil in a large dutch oven.  Saute the fennel*, leek, onion, celery, and carrots for 20 minutes on medium-low heat.
*Unlike other veges, leeks need a bit more attention to cleaning.  They are very sandy.  Soak the slices in cold water for a bit, then rinse.

Add the garlic and cook for 2 minutes more.

Add the tomato paste and stir through.

Next add the wine, yup the entire bottle.  I promise you, very worth it!
Bring to a boil.  Turn down to a simmer and allow to reduce by half.

Tie the fresh herbs with string in a bouquet garni (fancy term that simply means tie it together so it doesn't float all through the broth.
Lay the ribs over the vegetables.

Add the sugar and the beef stock.  Bring to a simmer.

 Put the lid on and place in the oven about 2-1/2 hours.  
Remove the beef to a warm platter.  Remove and discard the herbs. Cook the broth and vegetables on the stove top for 20 minutes to allow it to reduce and thicken.

The house smelled wonderful all day.  It gave us a warm and cozy feeling smelling the delicious stew.  I served with roasted garlic mashed potatoes and a simple roasted asparagus.

Patty Melts

Years ago a friend and I got hooked on Patty Melts at a local diner.  We would hope that on Saturday afternoons our customer traffic would slow down (hahaha now I pray my customer traffic NEVER slows down) just long enough to order Patty Melts for lunch.  The taste is pure comfort.  The sweet onions with the tang of the rye bread is heaven.  

I never really plan for Saturday nights.  I like to leave it up in the air in case we feel like going out.  Today, the day got ahead of me, and we decided to stay in.  I, as usual, looked at what I had on hand and came up with Patty Melts and salad.  I know how to make these, however, I did take a few minutes to look around and see if maybe I could learn something new.  I didn't want to learn anything new; I wanted the familiar taste of pure Patty Melts.  This Ree Drummond recipe is simple and exactly what I wanted.

Patty Melts

printable recipe

4 T. butter

1 onion sliced

1 lb. ground beef

a few dashes of Worcestershire sauce

4 slices of rye bread

4 slices of swill cheese

Melt 2 T. butter in a skillet.  Add the sliced onion and slowly cook over medium low heat to soften and brown the onions.  Set the cooked onions aside.

Mix the ground beef with the Worcestershire sauce, salt and pepper.  Form into 4 oval shaped patties.

Melt 1 T. of butter in the skillet.  Cook the patties on both sides until brown and cooked through.  Set the patties aside.

Assemble the sandwiches.  2 Slices of bread with a slice of cheese on each.  Add a scoop of the cooked onions.  Add the patty and top with cheese and bread.

If needed, melt the last 1 T. of butter in the skillet.  Brown the sandwiches on both sides until golden.

Sometimes a simple sandwich tastes like heaven.  Again it was one of those nights it would have been simple to run out for something quick, or order in.  However, for pennies, and little time, we had a tasty sandwich and salad!  Yea, I love when I win the $ battle!