In the spirit of summer & another season at LBI, I must discuss the easiest most delicious fish recipe ever. Talk about quintessential summer baby....this is IT! I do make this all year round, but the first time I ever threw it all together was a couple years ago when I was living by myself in LBI for the summer, and I do make it more frequently in the summer months because it's one of those oven options that you can also wrap in foil & throw on the grill.
In case you aren't familiar with Long Beach Island & my love affair with it. Here's a quick little explanation of how it all came to be: LBI is located about 25-30 miles north of Atlantic City off the coast of the great old state of New Jersey. The island is 18 miles and long and at most, if not all points, it's less than a 1/2 mile wide (ocean on one side & bay on the other). It's separated into a bunch of quaint little towns that all pretty much possess a local sandwich/bagel shop, a pizzeria, and of course ice cream in walking distance.
I would imagine my affinity for LBI started in the womb, since my grandfather tended to a church in Harvey Cedars (one of the small towns on the island) long before I was born. However, the pre-birth crush turned into a long standing love affair as my family returned here summer after summer. My family still rents the very same house on 42nd St., right next to the OH Fudge candy store, that they have been renting since I was born. However, once I graduated from college I began summering down here with my friends. I taught & coached swimming at a local yacht club & fell head over heels in love with every inch of the island as I spent much of my time here alone when my friends returned north for their jobs. I sipped coffee on the deck, threw fish on the grill, and strolled to the ice cream store more often alone than with friends or loved ones, so I found a friend in the quiet mornings & the crashing waves that would so often whisper me to sleep. There is a magic here that somehow always makes me whole again, and each time I make a simple summer fish dish it brings a little glimmer of that magic to wherever I am & whoever I'm with.
Enjoy...
Fish (Tilapia, Flounder, Cod, Halibut)
White Wine (I use Sauvignon Blanc b/c that's what I drink so there's always some in the fridge)
Two Lemons
Two Garlic Cloves (minced)
Parsley
Salt & Pepper
Butter
Capers (If you have them...sometimes I feel like them, sometimes I don't)
Season fish on both sides with Kosher salt & fresh ground pepper
Place fish in baking clear baking dish
Pour 1/2 cup-1 cup of wine into dish (fish shouldn't float, but good amount of wine)
Squeeze the juice of an entire lemon into dish
Add garlic to liquid/fish
Cut 1 tbs. of butter for each piece of fish & put on top
Slice 1/2 of second lemon & put slice of lemon on top of each pat of butter
Put remainder of lemon around dish
Sprinkle w/ parsley
Bake in oven @ 350 for about 20 minutes. The broth is to die for so you can put over pasta, quinoa, or spinach. I like all of them.
Thursday, June 9, 2011
Sunday, May 15, 2011
Red, white, and blue....
Ok, I know I know. In the rules of blogging I'm officially disqualified for my lack of posts, but its been a long month & a half or so that has involved track meets, grading, Easter, three family birthday celebrations, mother's day & the unfortunate loss of my grandmother & a dear family friend.
However, I have finally caught up with my responsibilities and am fighting my way back into being a more committed blogger. I promise, and while I am nervous about keeping that promise for the next six weeks or so as school comes to a close, I know that summer brings fresh air & a bit more free time for me to do things like blog...so I PROMISE....and my mom better promise too.
In honor of soon to be summer & the passing of our dear friend, comes one of my ALL time favorite desserts. It's birthplace is the Shatel family fourth of July picnic that my family and I spent...mmm...probably decades attending. It was one of the many joyous constants in my life as a child. Each year we showed up around three with Mr. Shatel working the grill, the coaches hanging out drinking some beer, the women clustered around salads, desserts, and sides, and the kids getting some sort of game together.
After some mean hours of running bases, wiffleball, or manhunt, us kids were ready for some grub. I would get my plate and fill it with whatever my mom brought (as a kid I pretty much only liked my mom's food) and then head to the grill where Mr. Shatel would say, "Hey Red. Burger or Dog?" I would be awarded my request, grab a soda from the cooler, and plant myself on a chair somewhere close to my family. The next few minutes were spent chowing down and then my brother and I would sit waiting anxiously for dessert. Sometimes it felt like hours or even days. We never went back to the game because we wanted to be the very first kids in line for Mrs. Shatel's famous dessert: The Icebox Cake.
I don't think I ever left the picnic without two (okay maybe three) pieces and all year I would look forward to it's magical return on 4th of July. Until one day the unthinkable happened: Mr. Shatel decided there would be no more 4th of July party. I was in college at the time, and it was quite a blow...I remember saying to him, "What the heck am I going to do on Fourth of July?" Mr. Shatel replied, "Sorry Red, but why don't you have your dad have a 4th of July picnic? Oh right, because he's a frickin' cheapskate, that's why." Mr. Shatel spent a lot of time making fun of my dad and I reveled in every moment of it. It was the second best part of the 4th of July party. The first being the dessert of course.
I remember shortly after the party was canceled that I asked my mom, "but what about the icebox cake?" And soon it magically appeared in our refrigerator from the hands of Mrs. Shatel. It would reappear a few times a year on special holidays because she knew our love for it. She even sent me back to college with it one year. However, when Mr. Shatel retired and they spent more time in Florida, Mrs. Shatel blessed me with the recipe. It follows below. I recommend bringing it to parties though because if it's in your house you'll eat it for breakfast, lunch, and dinner. TRUST ME. In the mean time, enjoy & please think of the good old Shatels each time you make it :)
Ingredients:
1 Bx of Graham Crackers
2 Small Boxes of Instance French Vanilla Pudding
3 1/2 cups of Whole Milk
1 8 oz. container of Cool Whip
2 sq. of unsweetened chocolate
3tbs. of butter
2 tsp of white corn syrup
2 tsp of vanilla
1 1/2 cups of confectioner sugar
Mix pudding, milk, and cool whip
Butter clear baking dish
Layer graham crackers, pudding, graham crackers, pudding, graham crackers
Refrigerate for two hours
In the meantime, melt chocolate & butter
Mix corn syrup, vanilla, and sugar.
Stir chocolate mixture in & spread icing over top layer of graham crackers
Refrigerate overnight
However, I have finally caught up with my responsibilities and am fighting my way back into being a more committed blogger. I promise, and while I am nervous about keeping that promise for the next six weeks or so as school comes to a close, I know that summer brings fresh air & a bit more free time for me to do things like blog...so I PROMISE....and my mom better promise too.
In honor of soon to be summer & the passing of our dear friend, comes one of my ALL time favorite desserts. It's birthplace is the Shatel family fourth of July picnic that my family and I spent...mmm...probably decades attending. It was one of the many joyous constants in my life as a child. Each year we showed up around three with Mr. Shatel working the grill, the coaches hanging out drinking some beer, the women clustered around salads, desserts, and sides, and the kids getting some sort of game together.
After some mean hours of running bases, wiffleball, or manhunt, us kids were ready for some grub. I would get my plate and fill it with whatever my mom brought (as a kid I pretty much only liked my mom's food) and then head to the grill where Mr. Shatel would say, "Hey Red. Burger or Dog?" I would be awarded my request, grab a soda from the cooler, and plant myself on a chair somewhere close to my family. The next few minutes were spent chowing down and then my brother and I would sit waiting anxiously for dessert. Sometimes it felt like hours or even days. We never went back to the game because we wanted to be the very first kids in line for Mrs. Shatel's famous dessert: The Icebox Cake.
I don't think I ever left the picnic without two (okay maybe three) pieces and all year I would look forward to it's magical return on 4th of July. Until one day the unthinkable happened: Mr. Shatel decided there would be no more 4th of July party. I was in college at the time, and it was quite a blow...I remember saying to him, "What the heck am I going to do on Fourth of July?" Mr. Shatel replied, "Sorry Red, but why don't you have your dad have a 4th of July picnic? Oh right, because he's a frickin' cheapskate, that's why." Mr. Shatel spent a lot of time making fun of my dad and I reveled in every moment of it. It was the second best part of the 4th of July party. The first being the dessert of course.
I remember shortly after the party was canceled that I asked my mom, "but what about the icebox cake?" And soon it magically appeared in our refrigerator from the hands of Mrs. Shatel. It would reappear a few times a year on special holidays because she knew our love for it. She even sent me back to college with it one year. However, when Mr. Shatel retired and they spent more time in Florida, Mrs. Shatel blessed me with the recipe. It follows below. I recommend bringing it to parties though because if it's in your house you'll eat it for breakfast, lunch, and dinner. TRUST ME. In the mean time, enjoy & please think of the good old Shatels each time you make it :)
Ingredients:
1 Bx of Graham Crackers
2 Small Boxes of Instance French Vanilla Pudding
3 1/2 cups of Whole Milk
1 8 oz. container of Cool Whip
2 sq. of unsweetened chocolate
3tbs. of butter
2 tsp of white corn syrup
2 tsp of vanilla
1 1/2 cups of confectioner sugar
Mix pudding, milk, and cool whip
Butter clear baking dish
Layer graham crackers, pudding, graham crackers, pudding, graham crackers
Refrigerate for two hours
In the meantime, melt chocolate & butter
Mix corn syrup, vanilla, and sugar.
Stir chocolate mixture in & spread icing over top layer of graham crackers
Refrigerate overnight
Thursday, March 10, 2011
Mom's Mac & Cheese
This is by far my earliest food memory. Before my mom of today with her gourmet cooking ability, there was another version. This was a newly married, green to the kitchen, chasing two crazy kids around while her husband worked and oh yea dinner had better be on the table when he got home version of my mom. Frankly I don't know how she did it & more impressively I don't know how she did it with me in the kitchen in the midst of it all. I was known for a trail of flour, butter smeared just about everywhere, & of course sticking my spoon into whatever I thought the "chef" should taste.
But this dish taught me everything I love about food & cooking. I don't know when the first time I crawled up on the stool to stir the cheesy sauce was, but from that moment on I knew I loved cooking, eating, and of course CHEESE! I remember the ritual always began when my mom walked into where my brother and I were playing or watching TV & asked me to grate the cheddar cheese. Now, in the beginning. I wasn't in it for the long haul. I didn't really care how the cheesy sauce was made; I just wanted to be there when we added the cheese & my mom let me dip a piece of pasta in it & top it with some shreds of cheese for the PERFECT bite before mixing it up and baking it in the oven. But as I got older I knew I wanted to see how the most delicious thing I had ever tasted came to being. So I soon began making a rue long before I knew what it was called, what it meant or even that there was a name for such a simple thing, and sooner, rather than later, I could make the dish start to finish. And of course now, it's still an ultimate favorite. It forever reminds me of my mom and why I love cooking. It's another simple way to make people happy; food, in my life and in my family, has always brought people together whether it be around the stove or around the table and I have my mom and her mac & cheese to thank for that.
Enjoy!
Ingredients
1/4 Cup (1/2 stick) of butter
1/4 Cup of flour
1 tsp. of salt
1/4 tsp. of pepper
2 cups of milk
8 oz. grated cheddar cheese
1. Heat salted pasta water, cook pasta, & strain
2. Meanwhile, melt butter & gradually add flour while whisking (making the rue)
3. Add salt & pepper & gradually add milk allowing to thicken as you go
4. When at desired consistency (creamy but not thick), add most of cheese to the sauce (leave some to sprinkle on the top)
5. Put pasta in baking dish & pour sauce over
6. Stir pasta so it's equally covered & sprinkle top with cheese
7. Bake @ 350 for 20-30 minutes
But this dish taught me everything I love about food & cooking. I don't know when the first time I crawled up on the stool to stir the cheesy sauce was, but from that moment on I knew I loved cooking, eating, and of course CHEESE! I remember the ritual always began when my mom walked into where my brother and I were playing or watching TV & asked me to grate the cheddar cheese. Now, in the beginning. I wasn't in it for the long haul. I didn't really care how the cheesy sauce was made; I just wanted to be there when we added the cheese & my mom let me dip a piece of pasta in it & top it with some shreds of cheese for the PERFECT bite before mixing it up and baking it in the oven. But as I got older I knew I wanted to see how the most delicious thing I had ever tasted came to being. So I soon began making a rue long before I knew what it was called, what it meant or even that there was a name for such a simple thing, and sooner, rather than later, I could make the dish start to finish. And of course now, it's still an ultimate favorite. It forever reminds me of my mom and why I love cooking. It's another simple way to make people happy; food, in my life and in my family, has always brought people together whether it be around the stove or around the table and I have my mom and her mac & cheese to thank for that.
Enjoy!
Ingredients
1/4 Cup (1/2 stick) of butter
1/4 Cup of flour
1 tsp. of salt
1/4 tsp. of pepper
2 cups of milk
8 oz. grated cheddar cheese
1. Heat salted pasta water, cook pasta, & strain
2. Meanwhile, melt butter & gradually add flour while whisking (making the rue)
3. Add salt & pepper & gradually add milk allowing to thicken as you go
4. When at desired consistency (creamy but not thick), add most of cheese to the sauce (leave some to sprinkle on the top)
5. Put pasta in baking dish & pour sauce over
6. Stir pasta so it's equally covered & sprinkle top with cheese
7. Bake @ 350 for 20-30 minutes
Thursday, February 10, 2011
Chicken Stew w/ Pretzel Rolls
Mom is back...
This is one of my favorite winter recipes, I saw it in Bon Appetit in the mid nineties. It looks complicated, but it is really very easy. When you make the pretzel rolls not only will you love them, but you'll feel very accomplished.
Anyways, this is good for company on a winter night or just plain fun for a snow day because you can make it early in the day, clean everything up, and heat it up when your guests arrive or your kids return from sledding, snowball fights, or snowman making. The prep time is about 2 hours and the cooking time 35 minutes. As a tip I recommend working on the stew & rolls together because as the pretzel roll dough is resting/rising you can be working on the chicken. I use the boneless skinless thighs, but you can use whatever you like.
This is a great recipe and really worth a try, either this weekend or on the next snow day.
Chicken Stew
Ingredients
2 tbs vegetables oil
1 4 lb. chicken, cut into 8 pieces
3 tsp butter
4 parsnips, peeled, sliced
3 large carrots, peeled, thinly sliced
3 medium leeks (white and pale green parts only), halved lengthwise, sliced
1 lb baby new potatoes, thickly sliced
3 tbs all purpose flour
3 cups chicken broth
2 tbs minced fresh tarragon or 2 tsps. dried
1 bay leaf
1/4 cup whipping cream
Preparation
Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard.
Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve.
Read More http://www.epicurious.com/recipes/food/views/Chicken-and-Mixed-Vegetable-Stew-1115#ixzz1BKgv8dKv
Pretzel Rolls
Ingredients
2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten to blend (glaze)
Coarse salt
Preparation
1. Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
2.Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
3. Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
4. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or at room temperature. DO AHEAD Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.
Read More http://www.bonappetit.com/recipes/1994/01/pretzel_rolls#ixzz1BKRnx2Bj
Sunday, January 23, 2011
Birthday in a Ramekin
It was recently my fiance's birthday & lucky for him, we had a snow day, so I was up for making him a delicious breakfast (turned brunch because of his sleepy headed tendencies). Anyways, this is a recipe I first saw in Bon Appetit (one of my favorite mags for easy but delicious recipes). I made it for my family for our Thanksgiving brunch; however, we were all pretty stuffed by the time I finished cooking them, so we didn't truly get to enjoy them until recently. It's a simple, delicious recipe that looks very impressive. My fiance likes it because the combination of the spinach, bacon, and egg creates a creamy brininess that is heavenly! He told me when I made it for him on Friday that it's officially his favorite of the breakfast items I make for him. Hope you enjoy it as much.
Adapted from Bon Appetit
* 6 slices thick cut bacon
* 1 9-ounce bag baby spinach
* 2 whole wheat or sourdough English muffins, split horizontally, well toasted
* 4 large eggs
* 4 tablespoons heavy whipping cream
*4 1-cup ramekins
* Cheese of any kind :)
Preparation
*Preheat oven to 400°F. Toast sliced English muffins. Cook bacon & save drippings. Crumble when cooled. Cook spinach in just used bacon pan. Season with pepper & toss until wilted. Meanwhile, brush the ramekins w/ leftover bacon drippings.
*Put English muffin half, split side up, in each ramekin. Mix spinach & bacon and divide evenly into ramekins. Shape small space in the center of each ramekin for the egg. Crack 1 egg into each ramekin, keeping yolk intact. Pour 1 tablespoon cream over each egg. Sprinkle with salt and pepper & grate cheese over top.
*Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
Read More
Thursday, January 20, 2011
Cavatelli & Broccoli
So after catching on to this blogging thing with a little instruction/help from Katy, here I am. I'm looking forward to doing this as the two of us spend a significant amount of time on the phone or in person talking about food. Our trip to Eataly spurred the blog but we've been talking for years about doing something with our ideas, so here I go with one of my and the kids favorite dishes.
When the kids were little we used to go to Burnham Park pool all summer long. We sat with a big group and as the afternoon progressed all the moms always ended up talking about what we were having for dinner. One girl was talking about making Cavatelli and Broccoli. I said I would love to make that, but there was no meat in it and Potato Heads (Irish men) like my husband want meat. She told me to add bacon which I did and this dish became a family favorite from the very first time. Thanks to Debbie Morris nee Tracey.
Head of Broccoli cut up
1lb Bacon, cooked (I'm sure you could also do Pancetta here)
Chicken Broth
Garlic chopped or sliced
Olive oil
1 & 1/2 cup of Freshly grated parmesan
1 lb of cavatelli (frozen is good, made with ricotta, more protein less carbs.)
Cook the bacon/pancetta ahead of time and break into pieces. Boil the chopped up broccoli in the chicken broth until tender and reserve broth. Boil the cavatelli and and sauté the garlic in 2 tbsp of olive oil, toss in the broccoli and sauté for a few minutes. When the pasta is cooked throw everything in together and add about a 1 ½ cups of freshly grated parmesan cheese, salt and freshly ground pepper. Enjoy!!
When the kids were little we used to go to Burnham Park pool all summer long. We sat with a big group and as the afternoon progressed all the moms always ended up talking about what we were having for dinner. One girl was talking about making Cavatelli and Broccoli. I said I would love to make that, but there was no meat in it and Potato Heads (Irish men) like my husband want meat. She told me to add bacon which I did and this dish became a family favorite from the very first time. Thanks to Debbie Morris nee Tracey.
Head of Broccoli cut up
1lb Bacon, cooked (I'm sure you could also do Pancetta here)
Chicken Broth
Garlic chopped or sliced
Olive oil
1 & 1/2 cup of Freshly grated parmesan
1 lb of cavatelli (frozen is good, made with ricotta, more protein less carbs.)
Cook the bacon/pancetta ahead of time and break into pieces. Boil the chopped up broccoli in the chicken broth until tender and reserve broth. Boil the cavatelli and and sauté the garlic in 2 tbsp of olive oil, toss in the broccoli and sauté for a few minutes. When the pasta is cooked throw everything in together and add about a 1 ½ cups of freshly grated parmesan cheese, salt and freshly ground pepper. Enjoy!!
Wednesday, January 12, 2011
Feeling under the weather...or maybe just a little chilly
A perfect post for a sick day turned snow day. I wasn't feeling very well this week at work & thought about taking today off. However, I got the wonderful call from school at about 8:15 last night so I could spend today resting. Luckily, I had stopped by my parents house yesterday where my mom handed off a big Tupperware container of her delicious chicken soup. She's been making this one since I was a kid & trust me whether it's a sick day or a snow day, this is GREAT!
Chicken Stock/Broth I like Swanson. I buy the big 32oz boxes
Chicken Breasts, bone in skin on, salt, pepper olive oil
Carrots, celery, leeks, garlic parsnips
More carrots, celery, canned diced tomatoes, small pasta, parsley and dill.
This is the easiest chicken soup to make. Its quick when all of a sudden someone’s sick. I always keep chicken stock/broth in the house along with split chicken breast, bone in, skin on.
Cook the chicken breast in the oven with a little olive oil and salt and pepper. Bake at 375 for about 40 minutes. (when finished cooking, let cool and pick the meat from the bones)
While the chicken is cooking, put the purchased chicken broth in a big stock pot or pasta pot, add a head of garlic cut in half (not peeled) some celery, carrots, leeks, parsnips and parsley. Simmer it for the same amount of time that the chicken is cooking. Strain the broth, add freshly chopped carrots and celery, a can of petite diced tomatoes, some small pasta and the picked chicken. Let it boil and simmer until the pasta and veggies are cooked, add about a 1/4 cup of dill at the end.
Ladle into a bowl & ENJOY!
Chicken Stock/Broth I like Swanson. I buy the big 32oz boxes
Chicken Breasts, bone in skin on, salt, pepper olive oil
Carrots, celery, leeks, garlic parsnips
More carrots, celery, canned diced tomatoes, small pasta, parsley and dill.
This is the easiest chicken soup to make. Its quick when all of a sudden someone’s sick. I always keep chicken stock/broth in the house along with split chicken breast, bone in, skin on.
Cook the chicken breast in the oven with a little olive oil and salt and pepper. Bake at 375 for about 40 minutes. (when finished cooking, let cool and pick the meat from the bones)
While the chicken is cooking, put the purchased chicken broth in a big stock pot or pasta pot, add a head of garlic cut in half (not peeled) some celery, carrots, leeks, parsnips and parsley. Simmer it for the same amount of time that the chicken is cooking. Strain the broth, add freshly chopped carrots and celery, a can of petite diced tomatoes, some small pasta and the picked chicken. Let it boil and simmer until the pasta and veggies are cooked, add about a 1/4 cup of dill at the end.
Ladle into a bowl & ENJOY!
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