Weekend Getaway

Sweater from Vineyard Vines, tote from Ivanka Trump, pants from Boden , and dress from the Gap.

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Chez Rose’s Chicken Fricassee with Mushrooms

This is another recipe I got from Patricia Wells Bistro Cooking. It is very simple but very favorable. Serves 4.

What you will need:

6 tablespoons of extra virgin olive oil

2 garlic cloves, minced (I used more)

1 chicken 2 1/2 pound , well rinsed, patted dry and cut into 8 serving pieces at room temperature

1/4 cup of all purpose flour

1 pound of mushrooms,, washed trimmed and caps separate from stems, half or quarter the caps

1 large can of plum tomatoes, well drained and cut in half

salt and pepper

chopped parsley for garnish

Heat 3 tablespoons of oil in a large heavy skillet over medium heat. Add the garlic, reduce the heat to low and saute till soft but not brown, about 2 minutes.

Lightly dredge the chicken in flour. ( I seasoned the chicken and flour) Increase the heat in the skillet to medium and add the chicken. Don’t over crowd, do in batches if necessary. Brown on both sides, about 20 minutes.

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Meanwhile, heat the remaining 3 tablespoons of oil in a separate skillet over medium heat. Add the mushrooms caps and stems, stirring occasionally, until lightly browned. About 5-6 minutes. ( I seasoned the mushrooms)

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When all the chicken is browned, stir in the tomatoes and mushrooms. Season with salt and pepper. ( Since I seasoned before hand I skipped).  Reduce the heat to medium-low. Cover and cook for 20 minutes then uncover and cook for another 10 minutes. Serve on a warmed platter and ladle the vegetable sauce over it. ( I served it with buttered egg noodles)

Flounder Mediterranean

Baked flounder in a Parmesan tomato sauce. Courtesy of allrecipes.com. Serves 4.

5 plum tomatoes

2 tablespoons of extra virgin olive oil

1/2 Spanish onion, chopped

2 cloves of garlic, chopped

1 pinch of Italian seasoning

24 kalamata olives, pitted and chopped

1/4 cup of white wine

1/4 cup of capers

1 teaspoon of fresh lemon juice

6 leaves of basil, chopped

3 tablespoons of freshly grated Parmesan cheese

1 pound flounder filets ( I usually but 1/2 pound per person, you may want to eye ball this)

6 leaves fresh basil torn

Preheat oven to 425 degrees f (220 degrees c).

Bring a sauce of water to a boil. Plunge the tomatoes into the boiling water and immediately remove to a medium bowl of ice water. ( I’ve learned that if you cut the skin by making an x at one end and once you see the skin lift you know it’s ready to place in the ice water) Remove and discard the skin. Chop and set aside.

Heat olive oil in a skillet over medium heat; saute onion till tender, about 5 minutes. Stir in the tomatoes, garlic and Italian seasoning; cook till tomatoes are tender about 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and the chopped basil. Reduce the heat and blend in the cheese and cook until the mixture is a thick sauce about 15 minutes.

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Place flounder in a shallow baking dish. ( I seasoned it with a little of salt and pepper) Pour the sauce over the fish and top with remaining basil. ( I added the basil before serving)

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Bake for 12 minutes or until the fish flakes easily with a fork.

Shrimp, Crab & Okra Gumbo

This is the first recipe I decided to try from the book I just bought, Fresh From The Source. We had some dinner quests and since this serves 6-10 I thought would be perfect. I made a couple of changes, I couldn’t find the spice gumbo filet (Whole Foods ran out) so I added cajun spice instead, I also roasted the shrimp ahead of time.

2 pounds of medium shrimp, peeled and deveined

1/2 pound of fresh crab meat

1 cup of okra, cut into small pieces

1 small can of tomato paste

1 large yellow onion, chopped fine

3 talks of celery, chopped fine

1 red and 1 green pepper, chopped fine

4 cloves of garlic, minced

2 large tomatoes, chopped

salt, pepper and cayenne pepper to taste

3 quarts of water

1/2 cup of chopped parsley

1/2 cup of chopped green scallions (onion tops)

2 tablespoons of gumbo file (fee-lay)

for the roux, 1 cup of flour and 1/2 cup of canola oil

Season the shrimp with salt, pepper and cayenne pepper. Set aside.

( I roasted in the oven at 400f till pink and added a bit of olive oil) For me it gives it more flavoring.

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Make the roux by browning the flour in the canola oil. Stir the flour slowly and continue to stir slowly over medium heat till golden brown. (about 10-15 minutes)

Smother the chopped okra in the roux and cook over very low heat for about 30 minutes.IMG_0335

Add the tomato paste, chopped tomatoes, onion, celery, green and red pepper and minced garlic. Simmer on low heat for about 30 minutes.IMG_0336

Add 3 quarts of water, season to taste with salt and pepper and cook for 45 minutes.

Add seasoned shrimp and crab meat to the soup and cook for 20 minutes. Add the chopped parsley, scallions and filet and cook for another 5 minutes. Serve over rice.

Chickpea Salad with Sweet Peppers and Herbs

This is another great salad that can be made a day ahead. I got the recipe from Elizabeth Bard’s Picnic in Provence. This is her second book on her life in France, while sharing recipes.

1 red pepper and 1 yellow pepper thinly sliced

1 yellow and 1 red onion thinly sliced

pinch of cinnamon

1 teaspoon of ground Spanish nora peppers or good quality smoked paprika

1/2 teaspoon of cumin seeds

1/2 teaspoon harissa ( North African hot pepper paste) or a pinch or two of hot pepper flakes

1/2 cup of olive oil

3 cups of canned chickpeas ( 2 14 ounce cans) drained

black pepper

a good pinch of coarse sea salt

1 cup packed flat leafed parsley, with stems finely chopped

1 tablespoon packed fresh mint finely chopped

lemon slices for garnish

Preheat oven 350F

In a large casserole dish combine the peppers, onions, and dry spices (mint and parsley add later).  Pour olive oil and combine. Roast in oven for 1 hour, stir a couple of times.

Meanwhile rinse the chickpeas in hot water. Take the time to rub off the waxy skins..

Remove the peppers and onions from the oven, stir in the chickpeas. Add salt and pepper. Let it sit for 10 minutes, then stir in the parsley and mint. Serve with slices of lemon to squeeze on top. Serves 6.

Farro with Asparagus, Kale ,Roasted Mushrooms and Hazelnuts

I found this recipe when I was researching what kinds of salads can I make ahead of time for our cookout. It’s on Foodnetwork.com  by Rachael Ray.

You’ll need:

Salt and Freshly ground pepper

1 1/4 cup of pearled farro

1 1/2 pounds of mixed mushrooms, here she mention hen of woods but I could not find them so I just got what was available

1/3 cup of extra virgin olive oil, plus extra for serving

2 tablespoons chopped fresh thyme

3 to 4 cloves of garlic finely chopped

2 shallots, chopped

1 bundle of thin asparagus trimmed and cut at in angle

1 small bundle of flat Tuscan kale also called Lacinato or dinosaur, stemmed and finely chopped

freshly grated nutmeg

1/3 cup of dry sherry or Marsala

1/2 cup chopped hazelnuts

lemon juice for serving

sherry vinegar , optional

Preheat oven to 450 degrees F. Bring a pot of water to a boil, salt and cook the farro to tender 20 minutes or so. Meanwhile, toss the mushrooms with about 1/4 cup of olive oil to coat lightly, season with thyme. Roast in oven till deeply fragrant and brown. Season with salt and pepper.

Heat 2 tablespoons of olive oil in pan over medium-high heat add garlic, asparagus and shallots and cook till tender crisp. Add the kale till wilted season with salt, pepper and nutmeg.

Toast the nuts in a dry pan till brown and fragrant.

Drain the farro and combine with the vegetables in a bowl. Let it cool, can be served room temperature. The mushrooms  can be reheated and then added along with the nuts. I didn’t do that, I served all at room temperature. If it’s dry you can add sherry vinegar, a little lemon juice and or olive oil.

Cookbook

Yesterday my husband and I decided to buy lobsters for dinner. We went to our local fish market Captain Marden in Wellesley, MA. Standing in line waiting to order I noticed a display of cookbooks on a table. I love cookbooks! I’m always researching new recipes.  When it came to our turn the man behind the counter asked if I was interested in buying his cookbook. He was the chef and author. I was so excited I had him sign the book. Can’t wait to try these recipes! Lobster bisque, Paella, Mahi Mahi soft tacos with chipotle cream, shrimp and sausage  gumbo soup ,Italian style fish soup, poached salmon with chamomile buerre blanc and so many more. Fresh from the Source written by Thomas S. Hepner.

Potato and Green Bean Salad with Pastis Vinaigrette

This is one of the salads I made for our cookout over this holiday weekend. I will post the others later. I made it the night before and added the dressing a couple of hours before serving and let it get to room temperature. The recipe is in Lunch in Paris by Elizabeth Bard. Which a great read by the way. It serves 4-6, but it can easily be doubled.

2 teaspoons of white wine vinegar

1 tablespoon lemon juice

1 tablespoon pastis (an apertif, liquorice test) or anisette

1/4 teaspoon of coarse sea salt

1/4 teaspoon freshly ground black pepper

1 teaspoon of Dijon mustard

1/3 cup of extra virgin olive oil or more up to 1/2 cup to taste

1 1/2 pounds of small red potatoes, halved or quartered

3/4 pounds of haricots verts, extra thin green beans, blanched (I don’t blanch them as I do like them less crunchy)

1 small red onion, minced

1/2 cup of flat-leaf parsley chopped

1 tablespoon fresh thyme

1/2 cup of black nicoise olives

Combine the first 7 ingredients for the dressing in a glass jar or airtight container. Shake vigorously to combine.  Place the potatoes in a pot filled with salted cold water. Bring to a boil and cook them till tender about 30 minutes.

Meanwhile, trim the beans and blanch them in salted water for 4 minutes so they will be bright green. Pat dry with paper towels.

Drain the potatoes, place them in a bowl add the onions, parsley, thyme, olives and beans. Add the dressing and refrigerate for an hour. Let it get to room temperature and serve.