Get Creative With Root Vegetables

By: The Food Hunter

Yes, it's true root vegetables tend to be overlooked and underappreciated. Most likely it's because they aren't very pretty but what they lack in the "looks" department they certainly make up for in taste. Included are things like parsnips, turnips, celeriac and even carrots. For the most part they are low in fat and calories while still providing loads of nutrients; making them a great food choice.

Although easily found in the winter, when most other vegetables don't grow, and often very inexpensive most people just don't have any idea what to do with them. While anyone can cut up vegetables and roast them to bring out their sweetness, there are so many other ways these roots can be enjoyed. Like most vegetables they can be turned into fries, made into gratins, or chips and even whipped into a nice mash.

I recently enjoyed this hearty stew of root vegetables with shredded rabbit and homemade buttermilk biscuits. If rabbit is hard to come by, or just not your thing, I think this would be equally delicious made with chicken.



Root Vegetables with Shredded Rabbit & Buttermilk Biscuits
(adapted from the food network)
(printable recipe)
Serves 4-6

For the rabbit:
1 whole rabbit
4 cups mirepoix (2 parts onion, 1 part carrots and 1 part celery)
1 cup white wine
6 cups chicken stock
1 cup large carrots, cubed
1 cups celery root, cubed
1 cups celer, cubed
1 cups turnip, cubed
1 cups onion, cubed
1/2 stick butter, divided
1 tablespoons freshly chopped rosemary leaves
1 tablespoons freshly chopped thyme leaves
1 tablespoons freshly chopped sage leaves
1 tablespoons chopped garlic
1 cups white wine
1/4 cup all-purpose flour
Salt and freshly ground black pepper

For the biscuits:
1/2 cup all-purpose flour
Salt and freshly ground black pepper
Pinch ground cayenne
Pinch ground nutmeg
Pinch rubbed sage
1/2 tablespoon baking powder
1/2 tablespoon melted butter
1 eggs
1/4 cup buttermilk

For the rabbit:
In a large oven proof skillet over medium-high heat, add the rabbit and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit is tender. Cool and shred the meat from the bones. Reserve the juice.

Sear vegetables in a pat of butter, until lightly browned. Add the herbs, garlic and wine. Reduce until pan is almost dry. Add about 1/4 stick butter and stir to melt without breaking. Stir in the flour until incorporated. Gradually stir in reserved juice.

Cook about 30 minutes until roux taste is gone. Add shredded rabbit and season with salt and pepper to taste.

For the biscuits:
Preheat the oven to 375 degrees F.

Mix all dry ingredients together in a bowl. In another bowl mix all wet ingredients. Combine the two together stirring as little as possible. Form golf size balls and place over top of rabbit.

Bake in preheated oven for 20 to 30 minutes

Boyajian Infused Olive Oils

By: Brandi O'Neil

Love the taste of garlic and/or scallions but don't want that lingering odor on your hands....Boyajian infused oils are just what you need. Crafted from real herbs and spices this 100% pure olive oil is a great way to impart flavor into just about any recipe.

The oils come in several flavors; I sampled the garlic and the scallion. Perfect for sauteing I used the garlic oil with a mixture of zucchini and mushrooms; simple yet full of flavor. The scallion is a bit more subtle with just hints of green onion that complimented my tabouli salad well.

Boyajian infused oils are extremely versatile and can easily make the average everyday meal stand out above the rest.

Tabouli Salad

1 cup of cooked couscous
1/4 cup lemon juice
1/4 cup Boyajian Scallion Oil
1 cup chopped mint
1 cup chopped parsley (1 bunch)
1 cup chopped tomatoes
2 tbsp salt
1 tbsp pepper

Mix olive oil with lemon juice. Add remaining ingredients, let sit in refrigerator for 2-3 hours. Mix with couscous.

In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Beef Stew Nicoise

By: The Food Hunter

Most people would associate stew with the words comfort food, but not me. Growing up Italian, stew didn't find its way onto our dinner table very often.  And on those rare occasions that it did it was anything but comforting. To be fair, I'm sure it had more to do with the way my mother cooked it than anything else...but we should probably not go there.

Years of cooking under my belt and I can calculate on both hands the stews I've made. Although, I want to see the comfort connection, something about stew just never seemed to catch my attention until recently.  A fellow food writer and cookbook author, Hillary Davis, shares a recipe for a  Nicoise stew in her cookbook Cuisine Nicoise.  Combining the classic flavors of  the South of France; wine, tomatoes, olives and oranges, this recipe has made a stew lover out of me.

Beef Stew Nicoise
(printable recipe)

3 pounds boneless beef stew, chuck 2" cubes
4 cups dry red wine or more to cover, divided
5 tablespoons extra virgin olive oil, divided
3 tablespoons dark brown sugar
6 cloves garlic (2 minced, 4 sliced) divided
6 strips organic orange rind, divided
4 tablespoons Cognac, divided
3 carrots, thickly sliced
1 large onion, coarsely chopped
2 large unpeeled tomatoes, chopped
2 tablespoons tomato paste
4 teaspoons fresh thyme leaves, divided
1 tablespoons all-purpose flour
1/4 cup water
1/2 cup pitted Nicoise, Gaeta, Kalamata or oil-cured olives, sliced
10 ounces mushrooms, thickly sliced

Marinate the beef in a large ziplock bag overnight in the refrigerator with 1 cup wine, two tablespoons olive oil, sugar, the minced garlic, and 4 strips orange rind.

To make the daube, remove the meat the next day onto paper towels and pat very dry. Reserve the marinade.

In a large heavy pot, heat 3 tablespoons olive oil and brown the pieces of meat in batches over medium high heat. After the meat is seared and browned on all sides, return it to the heavy pot.

Add the reserved marinade, 3 tablespoons Cognac, carrots, onion, tomatoes, sliced garlic, tomato paste, 2 strips orange rind that you have chopped, 2 teaspoons thyme, and remaining 3 cups wine (or more) to cover the meat. Bring to a boil, then turn down to a simmer, partially covering the pot with a lid, and cook for at least 3 hours, until the meat is fork tender.

Mix flour into 1/4 cup water until dissolved, then pour into the daube and stir well to incorporate.

Add 1 tablespoon Cognac, olives, and mushrooms, and simmer another 5 to 10 minutes, stirring occasionally to incorporate the flour as it slightly thickens the sauce. Add salt and freshly ground black pepper to taste. Serve over egg noodles or mashed potatoes and sprinkle with remaining 2 teaspoons fresh thyme leaves.

 

Eating Whole Foods: Mushroom Soup with Floating Thyme Cream

By: The Food Hunter

Just before the holidays I had the most amazing mushroom soup at a restaurant here in Phoenix. I tried on several occasions to garner the recipe from the chef but he just wasn't sharing. So I was left to come up with a recipe of my own.

I gathered from the menu description that along with mushrooms the other dominate ingredient was leeks and that it was laced with cream. I did some additional research and found an article that mentioned the types of mushrooms the chef used....so I had a pretty good idea where I was headed when I got into the kitchen.

My local Whole Foods Market has a great variety of mushrooms both fresh and dried. In the recipe below I used dried morels, lobster and porcini along with fresh cremini & shitake. Both the texture and taste of this combination was a hit. Though it's more traditional to mix the cream into the soup I was really happy with floating it on top; a method I had seen on epicurious.

***Enter below to win a Whole Food Market gift card***

Mushroom Soup With Floating Thyme Cream
(printable recipe)
1/4 cup heavy cream
2 teaspoons fresh thyme, chopped
3 tablespoons unsalted butter
1 pounds mixed mushrooms, fresh or dried that have been rehydrated
1 large leeks, white and pale green parts only, diced
3 tablespoons all-purpose flour
3 cups chicken stock
1 teaspoons salt
freshly ground black pepper

Using electric mixer, beat cream just until soft peaks form. Fold in 1 teaspoon thyme. Cover and refrigerate at least 2 hours to blend flavors. Remove from refrigerator 1 hour before serving to come to room temperature.

In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.

In same stock pot over moderate heat, heat remaining 1tablespoon butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes.

Divide soup among 4 bowls and float a dollop of thyme cream on top. Serve immediately.
 
In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.  a Rafflecopter giveaway

Italy Is Coming To Scottsdale

By: The Food Hunter

This April Scottsdale’s Southbridge area will be transformed into an Italian Piazza; complete with live music, wine tastings and delicious Italian bites for purchase. Mark your calendar now! The two day celebration is being kicked off by Mayor Jim Lane on Friday April 4th at 4pm and will run through Saturday, April 5th at 10pm.

Grab your loved ones and join in the festivities. Stroll the area shopping for local hand crafted items. Visit the stands of Italian businesses to learn about their products and traditions. There will be something for the entire family including a pasta making demo and a pizza cook-off!

This first time ever event celebrating Italian culture, music, food and commerce is sponsored by the Italian Association, a local nonprofit open to Italian Americans in Arizona.

Cost will be $10 and will include a souvenir from the festival. Children under 10 are free.

***I am giving away several pairs of tickets to this event. Enter below for a chance to win!***

a Rafflecopter giveaway

Last Drop At The Hermosa Inn

By: The Food Hunter

Last Drop at the Hermosa Inn has recently expanded into a casual dining bar and grill. Newly named Executive Chef James Ducas has some artful American fare on the menu; which I sampled at an event last night. 

A Variety of Sliders & Pizzas

Local Beet Salad

Delicious Desserts

 
Not only did we eat but we also spent some time sipping handmade boutique cocktails crafted by Spirit Guide Travis Nass. It was a perfect night to enjoy good food and drink on the picturesque patio.
 

Hand Crafted Cocktails

 I see lots of Happy Hours in the future at The Last Drop. Cheers!


Last Drop at The Hermosa Inn
5532 North Palo
Cristi Road
Paradise Valley, AZ
85253

 This meal was provided complimentary. However, all opinions and comments are my own.  

St. Joseph Day Cakes

By: The Food Hunter

My family is from South Philadelphia, a very close knit Italian section of the city. Growing up, eating St. Joseph Cakes on March 19th, was an Italian tradition. I’ll be honest, I don’t know much about the feast day, just that it took place during Lent each year.

As you may know, Lent is the Catholic holiday where the faithful commit to fasting for 40 days as a form of penitence. But on March 19th the church grants dispensation from the vigors of lent and treats in the form of St. Joseph’s Cakes would show up at our house. I remember coming home and heading straight to the fridge where I was guaranteed to find a cardboard bakery box tied with white string filled with St. Joseph cakes.

Sweet pastry dough, which is piped into nests and deep fried are filled with pastry cream or sweetened ricotta cheese. Similar to both the cannoli and the cream puff, St. Joseph cakes are still a popular Italian ritual in South Philadelphia.

Having moved out of the city several years ago I am always on the “hunt” this time of year for St. Joseph cakes. This year I decided to take matters into my own hands and make them myself. If I had known how easy they actually were to make I would have done it years ago.



 St Joseph Cakes
 (printable recipe)

Italian Pastry Cream
1 1/2 quarts milk
12 ounces granulated sugar
2 ounces cornstarch
3 ounces bread flour
4 ounces whole eggs
2 ounces egg yolks
Pinch of salt
3 ounces butter
2 teaspoons vanilla

Combine the milk with 6 ounces of sugar, bring to a boil. In a separate container, combine the second 6 ounces of sugar, plus the cornstarch, flour and salt. Add eggs and egg yolks and mix until smooth.

Add egg mixture to milk and return to boil. Remove from heat, add butter and vanilla. Pour into pan, cover and refrigerate until cool.

Makes approximately 4 1/2 pounds of cream.

Pastry Dough
1 cup water
3 tablespoons butter
1/2 teaspoon sugar
Pinch of salt
1 cup flour
4 eggs
1 teaspoon grated lemon peel
Confectioners' sugar for dusting
Maraschino cherries

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil. Remove from heat. With a wooden spoon, beat in flour and lemon peel all at once.

Return to low heat. Continue beating until mixture forms a ball and leaves side of pan. Remove from heat. Beat in eggs, one at a time, beating after each addition until smooth. Continue beating until dough is satiny and breaks in strands. Allow the mixture to cool.

Transfer the dough to a pastry bag with a large star tip. For each pastry, pipe a 2-1/2 -inch spiral on the baking sheet. Bake for 25 to 30 minutes until golden brown. Remove and allow to cool before filling.

Talavera's Pop-Up Events Are A Great Mix of Food, Wine & Good Times

By: The Food Hunter

The idea behind the new pop-up series at The Four Season's Scottsdale Talavera Restaurant is that "one never knows when a wine maker will be in town; so it's good to always be ready." These intimate dinners are limited to 30 guests, eager to experience some off the menu food and wine.

Last week, with only a week's notice Talavera Chef, Mel Mecinas, put together one of the most amazing meals I've eaten in quite some time. Paired perfectly with wine pours from Orin Swift Cellars the impromptu meal tantalized my palate from beginning to end.

Guests enjoyed dinner along with Jared Clevenger, sales manager for Orin Swift Cellars, and Daniel Dillon, wine guy at Quench Fine Wines. We chatted comfortably about wine and food and all things that come up when strangers become friends over a great meal.

Orin Swift Cellars was founded by David Swift Phinney in 1998; Orin is his father's middle name and Swift is his mother's maiden name. With two tons of zinfandel and not much else, he spent the next decade making wine for others as well as himself and grew the company into a multinational brand that now includes 300 acres of vineyards in the Southwest of France.

We began our meal with an Asian inspired lobster, avocado & jicama roll that Chef Mecinas created to pair with the winery exclusive, China Doll Rosé  Topped with small sectioned grapefruit  and basil pieces this was an excellent appetizer that was complimented by the aromatic rosé.

Up next, the plate that left me dreaming of the Italian country side: fricassee of rabbit served with handmade polenta gnocchi, fava beans and morel mushrooms. We enjoyed a pour of the "I" wine as Jared explained to us about the newish trio of wines known as Locations. Like the country code "I" stands for Italy. The "I" wine is a blend of Negroamaro, Nero d’Avola, Barbera and native varietals from Puglia.

The third course was a impeccably presented lamb duo, both a chop and loin section, served with Black Mesa Ranch goat cheese croquette. It was accompanied by the "F" wine (you guessed it for France). Sourced from some of the finest locations throughout France this red blend went well with the distinct earthy flavor of the lamb.

We ended the meal with a glass, or in my case, two of The Mute. Jared is spot on with his description of this port: "the wine with just the right amount of wrong".  It was fantastic and complimented Chef Mecinas dessert course, chocolate cherry custard with caramelized blue cheese, perfectly.

Pop-ups are not easy to execute and the enthusiasm and expertise at Talavera during this event was fantastic. I'm looking forward to another visit soon!

Be sure to follow Talavera on Facebook to find information on the next pop-event.

This meal was provided complimentary. However, all opinions and comments are my own.  

Spectacular Views & Delicious Food Await You At Different Pointe Of View

By: The Food Hunter

Imagine an afternoon wedding at an altitude of 1800 ft., or an evening dinner looking out across a sea of sparking lights. This is what it's like at the Different Pointe Of View Restaurant (DPOV). Positioned on the top of North Mountain, DPOV offers its guests a spectacular panorama of downtown Phoenix. Floor to ceiling windows bring the outside in and tiered tables guarantee there's not a bad seat in the house.



The Terrace Room at DPOV offers a dramatic indoor/outdoor option for events. The diverse space is ideal for everything from corporate parties to romantic weddings. Comfortable plush seating, a full bar, built in dance floor and a 9ft outdoor fire pit make customizing your party a breeze.

Dinner is equally important at this mountain top restaurant where attention to detail is key.  It's little things like lint free napkins and filled water glasses that, in my opinion, make for a stellar dining experience. And the food of course.



Chef Anthony DeMuro is the creative genius behind the restaurant's Mediterranean influenced menu. Based on seasonal fare that is sourced both locally & regionally, and changed 4 times per year, the focus is on creating healthy, taste good meals. DeMuro, when possible, will incorporate super foods into a dish to amp up the good for you factor.

Take for example the Seared Ellensburg Lamb Loin accompanied by sauteed kale and caramelized onions all of which is sitting on an amazing celery root puree.



How about the Pan Seared Barramundi, a fish similar to snapper, served topped with fennel fronds on a bed of toasted faro & feta cheese all of which is surrounded by pureed fennel. Both of these amazing dinner options prove that good for you food can also be tasty.



Even the tender, juicy mussels which are served with fennel sausage and lightly toasted bread crumbs are topped with micro greens; bringing an added freshness to the dish.




As if Chef DeMuro doesn’t already have plenty on his plate, he also works with the local Boys & Girls Club, teaching youngsters how to cook and the importance of eating homemade fare. I think this is wonderful as it's something I am extremely passionate about.

With its breathtaking views of the city, creative healthy cuisine and outstanding attention to detail DVOP makes both a wonderful event venue and a great spot for a romantic dinner. I can easily see why it's been recognized as one of the top 100 most romantic restaurants in the United States by the Open Table Diner's Choice Awards and why it continues to be a premiere dining experience in the valley for over 22 years.

Cuisine type: Fine Dining/Mediterranean
Price Range: $27-$44
Atmosphere: Approachable fine dining with panoramic views of the city skyline & an expansive outdoor patio.
Additional information: DPOV is open Tuesdays-Saturdays for dinner only. The Terrace Room lounge located next door to DPOV is a great spot for pre- or post-dinner drink overlooking the city.

Different Pointe of View
11111 North 7th Street
Phoenix, Arizona 85020
Reservations: 1-800-947-9784

Article  also appears on Arizona Weddings Magazine Blog

This meal was provided complimentary. However, all opinions and comments are my own.  

Feeding The Family: Chicken and Potatoes

By: The Food Hunter

Growing up in a moderately sized Italian household, we always seemed to have family around, especially at dinner time. Gathering around the kitchen table to chat and eat was a regular occurrence at our house or should I say my grandma's house. The family gathered there many a night to break bread, and enjoy each other's company.

In those days you never had to call ahead to see what grandma was making or if there would be enough. There seemed to always be a large endless pot of something, depending on the day, brewing on the stove. It was almost like she knew we were coming. Meal options looked like this, Sunday, Tuesday & Thursday, there was macaroni and gravy. Monday was always chicken soup, Saturday a platter of some sort and on Friday there was always fish.

Saturday platters offered the biggest variation to this regime. My grandmother always seemed to come up with something different on platter night. When I came across this recipe from Lidia Bastianich I couldn't help but think this would have been perfect for those nights all of us kids and grand-kids just showed up to see what was cooking.





Chicken & Potatoes
(adapted from Lidia Bastianich)
(printable recipe)
Serves 4 or more

2 1/2 pounds chicken thighs or legs (bone-in)
1/2 teaspoon salt or more to taste
1 pound red bliss potatoes, preferably no bigger than 2 inches across
1/2 cup plus 2 tablespoons extra-virgin olive oil or more
1 small onion, peeled and quartered lengthwise
2 springs fresh rosemary
1/4 pancetta cubed
2 pickled cherry peppers, sweet or hot, cut in half and seeded

Directions
Rinse the chicken and pat dry with paper towels. Trim off excess skin and all visible fat.

Pour the 1/2 cup oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, an inch or so apart. Don’t crowd the chicken: if necessary, fry it in batches.

Drop the pancetta into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they’re golden brown on all sides, 7 to 10 minutes or more. Let the pancetta cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.

Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt. When all the chicken and pancetta is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan. With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle in a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they’re all brown and crisp, 7 minutes or more. Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.

Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. Cut the seeded halves of cherry peppers into 1/2-inch-wide pieces and scatter them in the pan too.

Return the chicken pieces to the pan, along with the pancetta; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and pancetta and pepper pieces), so they’re heating and getting coated with pan juices — but take care not to break the potato pieces. Spread everything out in the pan — potatoes on the bottom as much as possible, to keep crisping up — and cover.

Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes again. Cover, and cook another 7 minutes or so. Give everything another tumble. Now cook covered for 10 minutes more.

Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything. Taste a bit of potato for salt, and sprinkle on more as needed. Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and serve.

Remington iCoffee: A Smooth Brew

By: Lynn Stevens 

One of my most vivid memories as a child was my mother entering my room in the morning to wake me up. She would open the curtains and sing in an irritatingly perky voice, “You are my Sunshine”. It drove me crazy. I blame this ritual for my lack of desire to speak to anyone in the morning now before I’ve had a cup of coffee and, not surprisingly, for my particular interest in making sure it tastes just right.

Recently, I had the chance to review the Remington iCoffee maker. Upon first brew, I was greeted with a Mozart tone when brewing started and again when it ended. I hesitated momentarily and had to suppress my early childhood memory moving toward consciousness in my brain. After a week with Mozart, however, I must say that I grew fond of the quick tune accompanying my morning coffee ritual. You do have the option of turning this off, however, for sanity’s sake.

If you look forward to your daily drip at Starbucks to satisfy your desire for a strong coffee with a bit of an edge, this may not be the coffeemaker for you. For those who like a smooth, creamy texture to your brew, this maker delivers. The iCoffee touts a unique steam brewing method and double-permanent filter combination. No need for disposable paper filters. This notable filtration system claims “to eliminate any bitter and acidic aftertaste, at the expense of leaving behind a finely extracted coffee essence (sediment)” in your cup. The optional second filter does help reduce this sediment, although I found the taste without it was relatively the same. “Good to the last drop” may not apply here, as I didn’t enjoy the sediment in the last swig of coffee, However, the rest of the cup was delightfully smooth.

The iCoffee uses far less beans than a normal maker to deliver a superb pot of coffee. I played around with the ratios and found that a little over a half-tablespoon of beans per cup of water produced a strong, yet pleasant cup of coffee (I usually use a tablespoon of beans per cup). Any less than that seemed to produce a watered-down taste; more seemed to produce a harsh bitterness. While the company does advise to use a medium to coarse ground coffee, I discovered a course grind ensured the best results with the double filter system. I tried the maker with two sets of beans: A robust Starbucks Sumatra and a dark roast Trader Joe’s Café Pajaro Blend. The Starbucks coffee beans best suited my love for a rich, dark brew that stimulated my senses with an intense and deep aroma.

Overall, I would recommend this coffee pot to anyone who is interested in trading in the edge and bold in the morning cup for a more delicate flavor and texture. The iCoffee definitely delivers on its promise of a different, delicate, and delectable brew. Now, if only we could get the iCoffee to play, “You are my Sunshine,” even my mother would love it!


In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Pasta with Mushroom Ragu

By: The Food Hunter

This is a rich and hearty dish that derives its great flavor from the porcini mushroom. Native to the Alpine region of Italy and France porcinis have a very distinct aroma and taste. They are readily available dried and are easily re-hydrated by soaking them in water. Though the soaking liquid is often discarded; I will often save it flavor my stocks.

Porcinis make this pasta dish rich & tasty; so much so you will easily forget it's a meatless meal. Aside from soaking the mushrooms, the pasta comes together rather quickly yet appears like you spent hours in the kitchen cooking.



Pasta with Mushroom Ragu
(printable recipe)
(adapted from Mario Batali)
Serves 4

4 tablespoons extra-virgin olive oil
1 medium Spanish onion, finely chopped
1/4 pound porcinin mushroom, re-hydrated & chopped
1/2 pound cremini mushrooms, chopped
1/2 cup dry red wine
1 cup basic tomato sauce, recipe follows
1/2 tablespoon butter
Salt and pepper
Parmigiano-Reggiano, for grating

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, heat the olive oil over high heat until smoking. Add the onions and cook over high heat for 5 minutes, until onions are light golden brown. Add the mushroom pieces and continue cooking until they have given up most of their water, about 9 to10 more minutes. Add the wine and the tomato sauce, butter and salt and pepper to taste and reduce heat to medium. Cook for 5 more minutes, until mixture is of a ragu consistency.

Meanwhile, cook the pasta in the boiling water according to package directions. Drain the pasta, reserving the cooking water, and add the pasta to the ragu. Toss over high heat one minute to coat the pasta. Divide the pasta evenly among four warmed pasta bowls, grate Parmigiano over and serve immediately.

BASIC TOMATO SAUCE
Yield: 4 cups
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Throwback Thursday: Once You Have A Cuban Sandwich You Will Crave Them Forever

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

I had my first Cuban sandwich several years ago at Porto's Bakery in Glendale California. Since then I've been trying to recreate this sandwich at home. There are so many recipes out there and they all seem to do it just a little different. I got the following recipe from ICuban and added a few personal touches to make what I think is a really good Cuban sandwich.

Cuban Sandwich
(printable recipe)
French bread
1 pound sweet ham sliced (I use Boar's Head)
1 pound roasted Cuban pork sliced (see recipe below)
1/2 pound Swiss cheese, sliced
Sliced dill pickles
Mayonnaise (NEVER)
To make four generous sandwiches: Make each sandwich with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

Place the sandwich on a lightly greased sandwich press. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size!) Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Slice the sandwich in half diagonally and serve.

Roast Pork for Cuban Sandwiches
1 lb. boneless center pork loin roast
3 cloves garlic
1 tsp. salt
1 tablespoon dried oregano
1 cup sour orange juice (If you can't get sour oranges in your area, try 2 parts orange to one part lemon and 1 part lime)
1/2 cup olive oil

Preparation
Mash the garlic and salt together with a mortar and pestle. Add dried oregano and the sour orange to the mash and mix thoroughly. Heat oil in small sauce pan, add the mash to the oil and whisk.

Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for two to three hours. Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (160°F), about 20 minutes per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Sprinkle juice onto the pork when you put it in the sandwich.

Livin Lean with Trader Joe’s; A Cookbook Review & Give Away

By: Lynn Stevens 

Do you shop at “TJs”? For those of you that aren’t used to tossing those two letters off your tongue without too much consideration, TJ’s stands for Trader Joe’s, a small neighborhood grocery store chain, offering convenient, unique, and great tasting foods at reasonable prices, including a large selection of healthier foods. Jamie Davidson’s recent cookbook, Livin Lean with Trader Joe’s, introduces some new recipes featuring foods found at TJs along with some helpful, practical tips for someone who is motivated to shed a few pounds.

The cookbook reads more than just a collection of recipes, however. Davidson takes some time to educate the reader on up-to-date weight loss guidelines and even throws in some gluten-free and vegan recipes, as well as two weeks of restricted calorie menu plans with analysis and accompanying shopping lists. Overall, I found the recipes to be quick and simple, even for a novice in the kitchen. Each recipe features a breakdown of nutritional information and offers suggestions for sides and substitutes. This is an easy way to get started on the path to healthy eating and since you won’t be spending time planning meals for yourself, you can devote more time to other areas of your weight loss efforts.

Usually, you wouldn’t find high calorie pizza on a weight loss menu. However, Davidson’s recipe for “Naan Pizzas with Pesto” trims down the calories without sacrificing taste (even my kids loved it). No need to cook tonight, because you really are just required to assemble items on the naan bread and then give it a quick bake in the oven. I found this recipe to be perfect for a busy weekday night, when you are craving a little comfort food to get you to the weekend.



Naan Pizza with Pesto
(printable recipe)
Serves 4
½ cup slivered red onion
2 Tbsp. TJ’s Fat Free Balsamic Vinaigrette
4 TJ’s Whole Wheat Naan Breads (3 ounces each)
4 Tbsp. fresh TJ’s Pesto
1 link TJ’s Spicy Italian Chicken Sausage, sliced thinly
¼ cup diced roasted red peppers
8 pitted kalamata olives
2 Tbsp. fresh basil, chopped
¼ cup grated Romano cheese or Parmesan cheese
2 cups lightly packed TJ’s Baby Spinach or Wild Arugula, chopped

1. Preheat oven to 400°F
2. Combine onion and vinaigrette, set aside.
3. Place naan on baking sheet and bake about 5 minutes
4. Spread each naan with 1 Tbsp. pesto then arrange sausage, peppers, olives, basil, and a layer of cheese evenly on the naan. Bake until cheese softens – about 5 minutes.
5. Add spinach to onion and vinaigrette mixture.
6. Toss to coat and arrange over pizzas.

Serve warm.

Per serving: 382 calories, 13 g fat, 22 mg cholesterol, 480 mg sodium, 46 g carbohydrate, 9 g fiber, 18 g. protein

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