Artichoke Gratinata

Artichoke hearts are a thing of beauty to me.  They are so incredibly delicious and hidden so well amidst all those protective layers; it is the closest we may come to finding that pot of gold at the end of a rainbow.  However, I love them so much that sometimes I don't want just one (heart, that is).  So last night I opted for an entire batch of them.  This recipe makes for a beautiful side dish - and it is rather painless.  I find them to be so satisfying though, that I was content to pair them with a green salad (topped with the ultimate vinaigrette of course!) and call that dinner.  I prefer frozen vegetables over canned ones, so I warmed these little hearts up in my saute pan along with garlic, salt, pepper and red pepper flakes.  After they browned slightly, I simmered them in chicken broth and a bit of Marsala wine.  This is when my kitchen began to smell amazing!  Not being that experienced in cooking with Marsala - after this dish, I will now look into it more.  The Marsala wine straight from the bottle makes me feel as if I am sipping Sunday communion.  But in cooking, it's pretty outstanding as a flavor agent. The recipe called for a topping: bread crumbs (I like using Panko), a bit of butter, and parmesan.  These are all delicious eats by my standards so I knew as I sprinkled this trio atop the gorgeous hearts that smelled so good that I was in for quite a treat.  The whole pan went straight into the oven for about 10 minutes to crisp and brown the topping and that's it.  There were no leftovers to speak of :)  Thanks Giada.

Make it again:  In my opinion, artichoke hearts far outshine peas and carrots as a starlet veggie you can serve to guests you have over.  This recipe will go into my rotation of items to serve to guests, no doubt.  And at the same time, I plan on enjoying them when it's just the two of us as well!

Improvements:  None to speak of at this point.  These were beauties all on their own.

Here's the recipe for you to try:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/artichoke-gratinata-recipe/index.html

Sweet Potato Chips

 

Sweet potatoes, I'll take 'em any way, shape or form.  By far, one of my favorite fall veggies.  I'm always searching for different ways to prepare them.  Combine that with the fact that my mom bestowed upon me her mandoline and this is what you get: chips :)  These chips were super easy to prepare.  My least favorite part of sweet pots is when I have to peel them - but no peeling here.  Just a thorough scrub, a pat dry, and onto the mandoline.  I had about six sweet potatoes and once I put them through the mandoline, they made a LOT of chips.  I actually had to bake them in batches because there were so many of them.  Seasoning was simple: olive oil, sea salt, and cinnamon.  That's it.  I made the very first round with pepper, but found that I didn't like the pairing of the cinnamon with the pepper.  Also, the chips have to lay flat and be spaced apart from one another on the baking sheets, otherwise they won't come out 'chip-like.'  Into the oven at 350 degrees for a brief 15 minutes.  (And trust me on that timing, I thought batch number two needed a few extra minutes and I ended up with undefined, black disks!).  When they were done, I simply piled them onto a plate in huge heaps, easily accessible for snacking as we went about our evening.  The best part was that my husband kept walking by the table swiping a chip or two, commenting on their sweetness.  He didn't believe me that there was no sugar added....

Make them again?  Yes.  Absolutely.  In fact, I am now interested to know what other types of vegetables I can 'chip.'

Improvements?  Well, in this first round I certainly learned on the job.  I tossed the sweet potato chips lightly in olive oil at first.  But found them to be oil-laden and heavy when they came out of the oven - they were not light and crisp.  So the second time around I switched to a spray olive oil instead.  This allowed me to achieve the chip consistency I was hoping for.  Besides the oil factor, I know are more spice combinations to be had with these sweet little pots, and that is what I plan on trying next. 

Hearty, Fall Chili. Round One.

 

The weather has cooled enough for chili.  I am so excited - it is finally time to cozy up with hearty bowls of homemade deliciousness, just they way we like it.  I prefer to make my own chili from scratch (versus 'from the can') because I am not always a fan of all the ingredients or seasonings included.  I like to choose my own meats, veggies, beans and spices; and blend them in proportions to my liking.  This November Chili is Round One - the chili at our house is like snowflakes, we never make the same batch twice.  For a lead-off batter, this one scored.  

Meat selection was a pound of each - bison and turkey sausage.  I have heard more and more about bison lately, especially how lean it is.  A little nervous about a new meat - I picked up a pound from Whole Foods, pleasantly eyeing the '90% lean' signage it displayed.  When I got it home and put in the pot to brown up, I found the aroma very mild and light.  I browned the sausage simultaneously - two meats offer more flavor than just one, right?  The meats got the first blast of seasonings: chili powder, cumin, red pepper flakes, s&p, all to taste.  Then out came the meats and in went the veggies - two yellow onions minced, four cloves of garlic, a large bunch of spinach cut into thin ribbons, and an equally large bunch of kale, also in ribbons.  At this point, I took a slight tangent.  After adding the meat back in to the nicely sauteed veggies, I chose to deglaze the pan with one beer (brand is your choosing).  The beer reduced for about 4-5 minutes and later on this concentrated flavor really added a distinct note to the dish.  Back on track, in went one can of roasted tomatoes, one cup of stock, and one can of pinto beans.  As the chili started to boil, the broth was sampled and seasoned accordingly, with more of the spices mentioned previously.  The only new addition was the tiniest dash of cinnamon, which I find adds a warm to meaty dishes that is undeniably delicious.   From here on out, this pot of goodness simmered until the ingredients were married into wedded bliss (about a good hour).  And we always make sure to serve it up with classic condiments: avocado chunks, light sour cream and shredded cheddar. 

Make it again?  Yes, of course.  Same players, perhaps a slight variation.  But we certainly achieved hearty satisfaction with this one. 

Improvements? Well, I wouldn't be able to call anything added next time an improvement until we taste it.  This chili was damn good.  Potentials currently are - a different combination of meats, more beans, and definitely more greens.  I loved the green element because they easily assimilated into a dish that typically does not feature veggies.  I can't wait to up the ante next time.

Roasted Pumpkin Seeds

 

Pure awesomeness based on points in both the taste and nostalgia categories.  And we roasted these seeds authentically - straight from the pumpkins as we were carving them.  I swear that made them taste even more delicious.  A dash of olive oil, a sprinkle of salt (no pepper), and that was it!!  I can't even imagine buying these in a package.  The package won't contain all the memories of fall pumpkin carvings from my childhood, nor will it bring my friends together for our annual carving contest.  I am willing to have them but once a year to ensure that they travel directly from pumpkin to pan.  

Make them again?  Same time, same place next year.

Improvements?  I wouldn't change a thing.... 

Fennel Apple Salad with Tarragon Vinaigrette

Kale Chips

 

Kale is a vegetable that is new to me in the kitchen.  I hadn't ever handled it before it started arriving in my box this fall.  At this point, we are at odds.  I am not sure of my feeling for kale.  It is incredibly dense and tough.  And the taste is so unique, it's not quite like any other green.  In the few times I have consumed kale, the word 'grazing' comes to mind.  Anyways, tonight I made kale chips.  Kale chips have been popping up literally EVERYWHERE I turn.  So after seeing them in countless magazines and cooking shows, I started to think I was in for a real treat.  I spread my washed kale onto baking sheets in a single layer, massaged each leaf with olive oil, sprinklde s&p and got them into the oven.  After a quick twenty minutes at 375 degrees they were ready.  What came out? Well, a crisp leaf to be exact.  The noise made as I crunched into my first kale chip was...... well......loud.  Crispy, but still a little chewy and tough.  Then I looked in the mirror.  Super sexy teeth.  I'm not even sure if I digested any or if it all just stuck in my teeth.  Definitely not a romantic, date night food.  And yet, they were strangely addicting.  Despite all the cons listed above, I found myself reaching for another.  And another.

Make them again?  Like I said, I'm not quite sure.  Kale is in season right now so I am pretty sure it will arrive on my doorstep again soon.  The kale chips were quick and easy to prepare, but I may search for another way to tackle this tough guy.  

Improvements? Using less olive oil.  To achieve the 'chip' in kale chips, use the oil sparingly and rub the teeny bit used all over the entire leaf.  Too much oil in one part of the leaf resulted in a soggy chip :(

Cider Braised Chicken with Leeks and Apples

 

This is a grand slam.  I have to call it an instant success, my now-Famous Fall Chicken.  Long have I struggled with chicken: how to find that perfect done-ness in between overcooked, dry and tastless, but not undercooked and deadly.  I am continually possessed by the fear that I may kill my sweet family with raw chicken and tend to overcompensate with many meals of chewy chicken.  

Aside from slow cookers, I was in search of a way to cook chicken in less than 8 hours and still have it come out juicy and tender.  Braising did the trick.  Here's what I did:  the pan was heated to a very high heat initially and I seared the chicken to a golden brown - to the point where there were delicious brown bits forming on the bottom of the pan.  After the searing the chicken pieces were removed to rest on a plate.  Leeks and apples, such a beautiful fall marriage of fruit and vegetable, were tossed into the pan with a bit of good olive oil.  I sauteed them until the leeks began to caramelize, the apples looking like a delicious newcomer in my saute pan.  When I thought they could take no more, I popped the top on a bottle of cider beer and poured a bit in.  From my extensive cooking channel marathons, I believe this is called deglazing the pan.  I am calling it sheer disbelief - all those brown bits (the ones I thought I would be scrubbing out later on) literally floated up off of the pan and into the mix.  I daresay, the pan was spotless.  As the cider reduced, I continued to add more until I had added roughly half of a bottle.  Then it was time for the chickens' return.  I nestled each breast among the leeks and apples as the cider continued to bubble.  Down went the heat and on went a tin foil tent over the pan - it was time to cook the chicken through a slow simmer.  Twenty minutes on the timer, and enough time to enjoy a glass of wine before the main attraction was ready. The result can hardly be described by words alone - the juiciest chicken, the perfect fall compliments from the sweetness of the apples, the subtle spice of the leeks and the tangy cider.  A perfect 10.

Make it again?  Already made it two more times :)  Like I said, it's my Famous Fall Chicken from this point forward. 

Improvements? Incorporate more pieces of chicken, like the thighs.  Experiment with different types of beer. 

Roasted Green Beans

 

The more vegetables I roast, the more I love roasting!  I have always steamed, blanched, or sauteed green beans, but I was curious about how they would turn out after spending some quality time in my oven.  I feel as though I am unlocking the secret behind eating vegetables:  steaming or blanching often results in limp, bitter eats.  No wonder we aren't devouring them.  Roasting makes everything better.  A quick rinse, a toss in olive oil, s&p and into the oven.  These didn't take long either - just about 25 minutes and they were browned and sizzling.  I wouldn't go so far to say this brought out a sweetness in them, but they definitely became more savory.  I sat down with a platter of them and a half hour sitcom, and when 30 minutes had gone by they were gone as well!

Make them again?  Roasting is now my choice method for taking on these haricot vert.

Improvements? Perhaps more seasoning, in additional to s&p.  Or maybe drizzle a melted garlic sauce on them when they come out of the oven.  Although I must say, I am a huge fan of the beautiful simplicity that olive oil, s&p can achieve. 

Baked Potatoes with Sauteed Spinach, Leeks & Sour Cream

 

This is my prized creation of the week.  Unbelievably delicious!  Here's what happened: I was feeling a little under the weather, a little chilled due to the rain and the admittance that fall is in fact here.  In my box, I found four Russet potatoes and began to get that reminiscent feeling of how comforting a baked potato can be.  But baked potatoes can be dry.  I am determined to banish my kitchen of dry tasting foods.  I peeked into my fridge and remembered that I had purchased my favorite condiment earlier in the week: sour cream.  I knew I couldn't use sour cream alone though; my baked potato would be delicious, but not that nutritious.  So I dug further into my box and came up with this: I would attempt an alternative spinach dip to top my potato.  I started by sauteing leeks, one of my very favorite fall vegetables.  As they began to brown, I washed a giant bunch of spinach and tossed it on top.  Spinach always amazes me - the amount you start with hardly compares to what you end up with.  Nevertheless, I wilted the spinach down, seasoned them both with s&p and brought them off the stove to cool.  When my potatoes finished baking, that is when the magic began.  I cut the steaming potato open and in a bowl I quickly whipped a couple tablespoons of sour cream with two heaping scoops of spinach and leeks.  It resembled spinach dip and I dolloped it straight into the potato.  Absolute heaven.  Creamy, delicious, nutritious and ......comforting. 

Make it again?  Ha ha...I had the remaining potatoes with topping for breakfast and dinner the next day.  Do I still need to say yes?  This goes straight to the top of my fall rotation.  

Improvements?  Possible addition of artichoke hearts into the saute mixture.  Any other leafy green could most likely be substituted for the spinach as well.

Roasted Tomatoes and Potatoes

Herbs de Provence, Turnips & Potatoes

 

Williams-Sonoma released some amazing spice and salt blends this season.  The first one I picked up to try was their Herbs de Provence Sea Salt.  Just opening the jar releases this powerful, earthy scent.  The rosemary hits your nose first and you can imagine how woodsy and delicious your meal is going to be once it is sprinkled with this goodness.  When my veggie box arrived this week, I quickly searched for a palette to host these spices.  Turnips and potatoes became my canvas.  After cleaning and cubing them, I scattered them onto a baking sheet.  A good olive oil, my new seasoning, and a high roasting temperature all came into play.  After a solid roasting period (about 40 minutes), they came out beautifully caramelized and smelling heavenly.  

Make them again?  Roasted paired with this seasoning produces the ultimate in comfort for the fall season.  I discovered a bonus in adding the turnips, where I usually just roast potatoes.  Turnips are slightly sweet and they added a subtle tang to this dish that I really liked.  

Improvements?  I am excited to make this same dish again soon - and see if there are additional root vegetables I can add to the mix.  Roasting brings out the flavor of root vegetables so well ;)  And who knows?  I may have to make a trip back to good 'ol WS to try another one of their seasoning blends.....

Green Beans, Sauteed

 

I am a huge supporter of vegetables done simply and deliciously.  When it comes down to it, that is all we need to enjoy them.  With green beans being SO plentiful in the fall, I will have many opportunities to cook them up in different ways until my husband and I find the way we like them best.  On this night, I blanched the green beans in boiling water for one minute.  While they blanched, I heated some olive oil in a skillet.  The GBs went straight from the pot to the skillet and I topped them immediately with tons of minced garlic, red pepper flakes and s&p.  They only took a minute or two to saute and soak up their seasoning.   

 

Make them again?  Yup.  They were goooooood.  

Improvements?  One of my favorite seasoning combos is garlic, red pepper, s&p.  I'd like to stick with that, but if I come along another awesome spice blend, I wouldn't hesitate to dress them in that.

Red Quinoa Salad

Red Quinoa Salad: red quinoa, bell pepper, scallion, tomato, avocado, arugula, feta, lemon juice, olive oil. 

Make it again? Yes, it was fresh, healthy and light.

Improvements: Use an avocado that is almost ripe, that way it will be perfect for leftover the next day, not too mushy.

Farm Fresh to You

 

This is the box that started it all.  Changed my life.  Brought creativity as well as increased healthiness into my cooking.  I have always been a healthy individual.  I love eating fruits and vegetables, that was never a problem.  But the more I read and see in television and films, the more concerned I have become of our food sources.  And organic produce is expensive and harder to find at every grocery store.  And is it truly different?  

When I heard about this box, I was intrigued.  I detest chain grocery stores [Whole Foods and Trader Joe's aside], mostly because I only shop on the outer perimeter where produce, meats (even those I question) and wine can be found.  The inner aisles are filled with crap.  Cans and boxes and packages filled in artificial ingredients, preservatives, high fructose corn syrup and trans fats.  What is the need for all those additional ingredients?  It surely is not beneficial to the consumer; look our obesity epidemic.  So it must benefit the producers.  Nabisco and Kraft and the like.  If their products can last longer, they can squeeze out every last dime.  And you can't blame them, they are businesses where profit is the bottom line.   But we the consumers don't have to buy them. 

The box has so many beautiful things about it.  Where should I start?  First of all is comes to my doorstep without fail, every week.  The produce is a freshly harvested mix of fruits and vegetables that are IN SEASON and locally harvested.  This is my favorite part because the taste is so much better when a piece of produce is in season - it hasn't been picked too early, transported from halfway around the world, or artificially colored to appear ripe, like in the stores.  Yes, this produce tends to expire faster, that's because it's preservative-free!  It simply leads me to take action and incorporate fruits and veggies into all of our meals.  I enjoy the newsletter and recipes that the farmers included for a personal touch (the recipes are really fantastic!).  I also think the price, $30, is right for the amount of produce, and the fact that I don't have to go out and get it :)

What I have experienced by using Farm Fresh to You is an increase in efficiency AND creativity.  I now make fewer trips to the grocery store and pick up compliments to the produce, which has become center stage in our eating.  Our monthly grocery bill has decreased because I am buying less from the stores - the box literally feeds us all week.  Due to this, I can spend more money on better cuts of meat and more organic products.  A win-win situation.  And I have an Iron Chef-like feeling come over me as I unpack the the box's contents.  What will I make?  How will my cuisine reign supreme?  It's already nutritious, but it's also gotta be delicious.  And that leads me here.....the contents of this blog reflect the new things I am learning about produce, the foods I've never tried before, and the results.