Grilled-Tomato Pizzettes With Basil and Fontina Cheese

I love Labor Day weekend.  In fact, one year ago this Monday, I married my handsome husband on a sunny beach.  To celebrate the weekend and our anniversary, we have a lot planned.  First, 2 nights up in Napa hosting friends.  I don't want it to be too fussy because I want to relax so these pizzas are a perfect recipe for afternoon grilling by the pool.  I recommend picking up some store-bought dough from Trader Joe's or Whole Foods.  Costs just a couple bucks and saves you time.  This would go great with chilled rose. 

 For the Grilled Tomatoes

• 3 pounds plum tomatoes, cored and halved lengthwise
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
• Salt and pepper

1. Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper.
2. Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.
3. Return to bowl; cut into rough pieces with kitchen shears

Now, for the pizza!

Grilled-Tomato Pizzettes With Basil and Fontina Cheese
Martha Stewart

• 1/2 recipe Grilled Tomatoes
• 1/2 pound store-bought pizza dough
• Flour, for work surface
• 1 1/4 cups shredded Fontina cheese
• Fresh basil leaves

1. After preparing grilled tomatoes, reduce grill to low. Divide pizza dough into four pieces. On a lightly floured work surface, shape dough into rough 12-inch-long ovals. Alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.
2. Place dough on grill. Cook until lightly charred on one side, 3 to 4 minutes; press lightly with a spatula to deflate any air bubbles.
3. Flip dough; layer with cheese and grilled tomatoes, dividing evenly. Cover grill; cook until cheese melts and bottoms of crusts are charred, 4 to 6 minutes. Garnish with basil.

Grilled-Tomato Pizzettes With Basil and Fontina Cheese

Roasted Shrimp with Feta

If you have read my blog long enough, you'll know that I hope to be Ina Garten in my next life and pretty much worship the ground she walks on. She entertains in her pimp little Hampton's pad effortlessly, eats basically whatever she wants all the time, can make a dinning room table look absolutely amazing and runs a successful catering business. And that's her JOB! She gets paid to do all that!

Anyway, in my boring life, our feta was about to turn and I needed a recipe to use it all up. I decided to test this one out and I added some red onion and red peppers to it as well and toasted some french bread to serve on the side. Delicious. Oh, Ina...

Roasted Shrimp with Feta

Serves 4

Good olive oil
1 1/2 cups diced fennel (1 bulb)
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
Kosher salt and freshly ground black pepper
1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on
3 ounces feta cheese, preferably Greek or French, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

1. Preheat the oven to 400 degrees.

2. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.

3. Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.

4. Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.

5. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon.

Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.

Roasted Shrimp with Feta

Chicken Enchiladas

I know, I know. It's been forever. In fact, the longest time between posts EVER. But there is a good reason for this. Dear Reader, I just got married. Yup, I'm off the market for good. And you'll be very pleased to know that I have been eating a drinking my way through Cape Cod feasting on little-necks and lobster.

Leading up to the wedding was another story. A cottage cheese diet has me bored and starved. I ate no Mexican food for an entire month. I feel like a criminal. Now that I have returned as Mrs. Smith to sunny California, it's time to catch up on one of my favorite cuisines.

A good friend flew home the other night and sat next to Tyler Florence on the plane. She said he was the world's nicest guy. Here's a little Tyler recipe with plenty of cheese to remind me what I've been missing.

Chicken Enchiladas
Food Network

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Chicken Enchiladas

Poutine

I'm off to Toronto this week for work and guess what...I've never been there. So when I think of Canada, I think Poutine. This recipe basically consists of fries, cheese curds and gravy. I can't believe that this recipe is not from Chicago or Wisconsin but my research says that French Canadians in Quebec are the genius behind this glutenous treat.

If you don't have access to cheese curds and you have tried to track them down at your local cheesemonger and asked around, I would not sub with anything else. You might as well skip the whole thing and do chili cheese fries instead. The curds make it.

Poutine
Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef stock
• Salt
• Freshly ground black pepper
• 2 pounds Idaho white potatoes, peeled and cut
• 1/2 pound fresh cheese curd

Directions

In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

Poutine

Warm Camembert with Wild Mushroom Fricassee

Ok, I've been so MIA but...I got engaged and I've been drinking champagne for the last week! Do you forgive me?

The Oscars are right around the corner and nothing screams red carpet to me more than gooey melted cheese. That's because I can't think of anything more gratifying than looking at freakishly thin actresses in my bathrobe on my couch snacking on millions of calories of cheese. This recipe by Daniel Boulud (AKA the man) is easy and a crowd pleaser. Happy Oscars.

Warm Camembert with Wild Mushroom Fricassee

1. 1/2 cup walnut pieces
2. One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
3. 1 tablespoon walnut oil
4. 3/4 pound wild mushrooms, trimmed, caps thinly sliced
5. Salt and freshly ground pepper
6. 1 shallot, minced
7. 2 tablespoons chopped flat-leaf parsley
8. 2 large sage leaves, minced
9. Sourdough toasts, for serving

1. Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
2. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
3. Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
4. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Warm Camembert with Wild Mushroom Fricassee

Chile Con Queso

The Super Bowl is just around the corner and that means it's time to start menu planning for a long day of drinking filled with snacks and small bites. Some of the usual suspects are buffalo wings (duh), sliders and potato skins but nothing beats a big bag of chips and and even bigger bowl of hot chile con queso.

This queso uses real cheese. Some folks were raised on Velveeta which melts nicely. The choice is really yours. There is no calorie counting on Super Bowl Sunday.

Chile Con Queso

1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste

Method:
1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6. Stir in the sour cream.
7. Add salt to taste.

Chile Con Queso

Polenta Gratin with Spinach and Wild Mushrooms

It's starting to cool down across the country which means it's time to start thinking about hearty comfort food dishes. Nothing beats a bunch of cheese on potatoes and this gratin recipe takes it to the next level. Pair this dish with some lamb and a glass of Pinot.

Polenta Gratin with Spinach and Wild Mushrooms

1. 2 tablespoons extra-virgin olive oil
2. 12 ounces sliced mixed wild mushrooms (5 cups)
3. 1 large shallot, minced
4. 8 ounces prewashed baby spinach (8 lightly packed cups)
5. 1/2 teaspoon thyme
6. Pinch of freshly grated nutmeg
7. Salt and freshly ground pepper
8. 1 tablespoon unsalted butter
9. 1 tablespoon all-purpose flour
10. 3/4 cup chicken stock or low-sodium broth
11. 1/2 cup cream
12. One 18-ounce log of prepared polenta, cut into 1/4-inch slices
13. 3 ounces Gruyère cheese, shredded (1 cup)

1. Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper. Spread the spinach evenly in a 2-quart baking dish.
2. In a small saucepan, melt the butter. Whisk in the flour over moderately high heat. Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach. Arrange the polenta slices on top of the spinach in overlapping concentric circles, pressing to submerge the polenta slightly. Sprinkle the Gruyère on the polenta, cover with foil and bake for 40 minutes.
3. Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.

Polenta Gratin with Spinach and Wild Mushrooms

Bacon and Pimento Cheese Burgers

This week, I invited a group of friends up from the city to do a day of wine tasting, swimming and BBQ at our place in Napa. I figured that after a long day of tasting wine nothing would hit the spot more than this Bacon Pimento Cheese Burger. Pimento cheese is a childhood friend of mine and it reminds me so much of home and my mom's house.

I'm going to add about a 1/4 cup of BBQ sauce to the meat along with seasoning and worcestershire sauce. The hint of BBQ flavor should go great with the smokiness of the bacon and the heat from the jalapenos.

Bacon and Pimento Cheese Burgers
Serves 4

2 lbs of ground beef (80/20)
8 slices of bacon
1 cup of grated cheddar cheese
1/4 c pimento
1/8 chopped jalapenos
1/4 cup of mayo
Salt and pepper to taste

Fry bacon until done and set aside.

Mix cheese, pimentos, jalapenos and mayo in a bowl. Season with salt and pepper to liking. Set aside.

Season meat and form into patties (add BBQ and worcestershire sauce to the meat if you would like). Turn grill to medium heat. Add burger patties to grill and cook 5 minutes per side. Add cheese and bacon on top of each patty and close cover for 1 more minute until melted. Serve on toasted bun with lettuce, red onion and sliced tomatoes.

Bacon and Pimento Cheese Burgers

Pimento Cheese

For those of you that didn't grow up with mass quantities of pimento cheese in your fridge at all times, I'm sorry. My mom always has this stuff on hand and there are a million ways you can enjoy it. While bacon-pimento grilled cheeses are dy-no-mite, sometimes a little spread on a cracker can really go a long way. Better yet, a little spoonful over a bowl of chicken tortilla soup or clam chowder never hurt anyone. So do yourself a favor and whip up a batch of this cheesy goodness. It can last for up to a week in the fridge (although I assure you it will be gone in 2 days) and you'll put it on everything!

Pimento Cheese
Food & Wine Magazine

1. 1 cup mayonnaise
2. 1/4 cup small Vidalia onion, finely chopped
3. 1/2 teaspoon hot sauce
4. 1 pound sharp cheddar cheese, coarsely shredded
5. 1/2 cup diced drained pimientos (from one 7-ounce jar)

Directions

1. In a food processor, blend the mayonnaise, onion and hot sauce. Add the shredded cheese and pulse until finely chopped. Add the pimientos and pulse until combined. Transfer the pimento cheese to a bowl. Refrigerate until firm, at least 1 hour.

Pimento Cheese

Quiche Brunch with Green Salad and Roasted Potatoes

I wanted to host a fuss-free brunch so the first dish that came to mind was quiche. I haven't made a quiche since college so when I went online to refresh my memory on recipe ideas, I was shocked that there were no silver bullet. Some recipes partially baked the crust while others didn't. The ratio of egg to cream (or milk in some cases) was all over the map. I panicked and wondered how this go-to recipe became so difficult over the last 10 years? Then, I had a brilliant thought: Julia Child. Of course she would know what to do!

I flipped through my first edition of Mastering the Art of French Cooking and found a Quiche Lorraine recipe and decided to use that and then tweak the recipe to do a vegetarian option with asparagus. Of course the dish turned out perfectly but it did take longer than noted. My quiches baked for 50 minutes until they were golden and puffed. I used frozen pie crusts and partially baked them for 12 minutes at 375 degrees before I poured in the filling. Setting is key so make sure you wait 10-15 minutes before slicing and serving. These are quite rich so one slice per guest was plenty.

Quiche Lorraine
8 slices of bacon (thick cut), cooked and coarsely chopped
3 eggs (or 2 eggs and 2 egg yolks)
1 1/2-2 cups whipping cream or milk (or 1 1/2-2 cups half cream and half milk)
1/2 teaspoon salt
1 pinch pepper
1 pinch nutmeg
1/2-1 cup grated swiss cheese
1-2 tablespoon butter, cut into pea-sized dots
8 inches pastry shells, partly cooked

Directions

To partly bake the pastry shell:
Prick thawed crust with fork. Bake in middle of oven at 375 degrees F. for 9-11 minutes.

For filling:.
Cook bacon on medium heat and coarsley chop.
Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
Beat together eggs, cream, salt, nutmeg and pepper.
Stir in cheese and bacon. Check seasoning.
Pour into pastry shell and distribute butter pieces on top. Place on baking sheet.
Bake 25-30 minutes or til puffed and browned.
Slide quiche onto a hot platter and serve.

Quiche Brunch with Green Salad and Roasted Potatoes

Three-Cheese Fondue with Champagne

When I think of romance, I think of melted cheese. Don't you?

Regardless if you agree or disagree there is something romantic about fondue. This Valentine's Day, you may want to consider staying home or making a reservation at a fondue restaurant. Spots like Geja's Cafe in Chicago or even the Melting Pot chain nationwide cater specifically to couples and the 'romantic' experience. Invest 35 dollars and you can make the meal at home. What's not to like about gooey cheese over a sliced baguette and Granny Smith apples. Or how about fresh strawberries dipped in chocolate? Sign me up.

A word of the wise: if you go oil fondue to cook proteins (which does taste great) beware of the lingering smell. It's just like frying in your own kitchen and the smell is there to stay. My rule of thumb is to order fried foods when you go out and avoid making them at home. However, if you have a backyard, fry away.

Three-Cheese Fondue with Champagne

• 4 teaspoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 1/4 cups dry (brut) Champagne
• 1 large shallot, chopped
• 2 cups coarsely grated Gruyère cheese (about 7 ounces)
• 1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
• 1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
• Generous pinch of ground nutmeg
• Pinch of ground white pepper
• 1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

Three-Cheese Fondue with Champagne

Deep-Dish Sausage Pizza

There will always be the battle between NYC and Chicago- Who's pizza reigns supreme? The truth is that their styles are so different that I find them incomparable. In fact, I love them both. Sometimes I'm in the mood for something thin and crispy and other times (usually in the winter months) I am looking for something more comforting with lots and lots of gooey cheese.

I've lived in NYC and Chicago and both cities have really honed their craft. Lou Malnati's in Chicago and John's of Bleecker Street in NYC are local institutions that are not to be messed with. They are quite serious about their pies. In fact, if you're craving for deep-dish gets out of control you can order it to be delivered in the mail and pop it in the oven at home anywhere in the country. That means that I can enjoy my favorite Lou's pie (spinach and cheese) in my San Francisco living room!

Pizza is great but fresh pizza is amazing. If you have the time, tackle this recipe at home and make your very own deep dish. Sausage is just a suggestion in this case. You can sub in and out as you see fit.

Deep-Dish Sausage Pizza

• 1/2 teaspoon sugar
• 1 cup warm water (110° - 115°F.)
• a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
• 2 1/4 to 2 1/2 cups unbleached flour
• 1/2 cup yellow cornmeal

• 3/4 teaspoon salt
• 2 tablespoons olive oil plus additional for oiling bowl

• 1 pound Italian sausage, casings discarded
• a 14- to 16-ounce can peeled whole tomatoes, drained and chopped
• 1 teaspoon dried oregano, crumbled
• 2 cups grated whole-milk mozzarella cheese (about 1/2 pound)

Make dough:
In a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.

(Alternatively, dough may be made in a food processor. Proof yeast as described above. In the food processor process yeast mixture with 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)

Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.

While dough is rising, in a heavy skillet cook sausage over moderately high heat, breaking up lumps, until no longer pink and stir in tomatoes, oregano, and salt and pepper to taste. Transfer sausage mixture to paper towels to drain and cool.

Preheat oven to 500°F.

Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes.

Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese. Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400°F. and bake 10 minutes more, or until crust is golden.

Deep-Dish Sausage Pizza

Brodo di manzo with tortellini and greens soup

My first week of pasta making was trial and error at its finest. I thought I could just 'figure it out' but it turned out that a couple hours of studying went a long way. I know how to dry pasta, store pasta, infuse pasta, freeze pasta and make all shapes and sizes. Not bad for 1 week. Last night, I tackled a recipe I found online that was a perfect one-pot-wonder for a winter night.

Making homemade tortellini is tricky at first but once you get a rhythm down you start cranking them out. I made my filling with ricotta, Parmesan and fresh parsley mixed together with one egg yolk. That is pretty standard. There is no doubt that I will start playing with cheeses next but for now I am trying to get thee basics down. In the picture above, you can see that I made a variation of pastas. The fettucini was for my brother-in-law that can't eat cheese (poor guy) and the raviolis were made for my sister to take home with her. For this recipe we used just the tortellini.

The recipe calls for the soup to simmer for 4 hours but I let it go for an hour and a half longer. With soup and stews you can really let them go as long as you watch the broth to make sure it has not boiled off. If the broth gets low add water or a mixture of broth and water. More time means more flavor and more time for the meat to break down and tenderize. This soup really hit the spot and the kale was a perfect green to add at the end.

Brodo di manzo with tortellini and greens soup

Ingredients:
1 beef shank (about 2 inch thick)
1 onion
3 cloves garlic
olive oil
3 tbl tomato paste
1 quart beef broth plus 1 quart water
1 bunch kale
8 oz dried cheese tortellini
salt, black pepper and red pepper flakes to taste
parmesan cheese to garnish

Heat a couple tablespoons of olive oil on medium high heat. Add beef and sear for 5-6 minutes on each side. Remove beef and set aside. Add onion and saute until translucent, about 7 minutes. Add garlic and stir. Add tomato paste and mix together, 2 minute. Add broth and water. Add dried Italian seasonings and a little red pepper flakes for heat. Bring to simmer. Add beef back to Dutch oven and put lid on and simmer for 4 hours (min.)

After 4 hours, add chopped kale to pot and boil for 6 minutes. Add tortellini in soup and cook for 4 more minutes if you pasta is fresh. If not, add pasta and kale together and cook for 10-12 minutes. Serve in soup bowl and garnish with parsley and Parmesan.

Garlic Basil Bread

I served with ciabatta bread baked in a garlic basil butter. To make butter the Tyler Florence way, add 1 stick of butter, 3 tablespoons of olive oil, sea salt, pepper, 6 cloves of garlic and a half bunch of basil to a food processor. Pulse until mixed together. Slice ciabatta and smear butter between slices and on top of loaf. Cover with foil. Bake at 325 degrees for 20 minutes in foil and serve warm.

Brodo di manzo with tortellini and greens soup

Roasted Butternut Squash Ravioli with Goat Cheese, Toasted Pine Nuts and a Sage Brown Butter Sauce

Every Christmas it's safe to say that I am going to rack in a bunch of cooking loot. This year was the year of pasta. When I returned home from Rome last year, I vowed to never cook dried pasta again. This has been tough to do for the last year because I didn't have the attachments for my KitchenAid mixer. Well I guess I let everyone know about my homemade pasta ambition because this Christmas I received two sets!

New Year's Eve was spent in Napa with my sister and her husband and my boyfriend, Drew. We cooked up a 4 course dinner and I debuted my first pasta dish. For a first attempt, I am pretty proud of myself. They may not be cut in perfect shapes, they may have been a tad undercooked but they still tasted delicious. Needless to say, this will be the first of many raviolis and other pasta dishes to come!

Roasted Butternut Squash Ravioli with Goat Cheese, Toasted Pine Nuts and a Sage Brown Butter Sauce

* 9 tablespoons butter
* 3 tablespoons minced shallots
*2 garlic cloves, minced
* 1 cup roasted butternut squash puree
* Salt
* Freshly ground white pepper
* 3 tablespoons heavy cream
* 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
* Pinch nutmeg
* 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
* 12 fresh sage leaves
* 1 tablespoon finely chopped fresh parsley leaves
* Goat cheese to garnish
* 4 tablespoons of toasted pine nuts

Directions

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and garlic and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Garnish with toasted pine nuts, fried sage leaves and goat cheese.

Roasted Butternut Squash Ravioli with Goat Cheese, Toasted Pine Nuts and a Sage Brown Butter Sauce

Creamed Onions

Since our family has grown to include significant others, children and friends, my mom asked everyone if there were any traditions that they would like to incorporate on Thanksgiving. My step father said that his family always had creamed onions so my brother in law took a stab at it this year and it was actually one of my favorite bites of the meal. He used this recipe as the base but added some stone mustard and Parmesan cheese. They were delicious. I just wish he made more of them...

Creamed Onions

• 2 lb white pearl onions, left unpeeled
• 1 1/4 teaspoons salt
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup heavy cream or half-and-half
• 1/4 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 1/2 cups coarse fresh white bread crumbs (from 1/4 lb bread with crusts removed)

Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.

Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish.

Put oven rack in middle position and preheat oven to 350°F.

Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add cream in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.

Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.

Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.

Creamed Onions

Saganaki

Most of my food cravings usually include cheese. Even though San Francisco is a great town for ethnic foods, I miss Chicago's Greek Town. A dinner at the Parthenon can't be beat and they actually claim fame to the dish I love so much- Saganaki.

Saganaki is Greek fried cheese. When you order it, the waiter brings it to the table, flambes it and then squeezes fresh lemon juice all over it just before serving. It's freakin' awesome. Dip your bread in all the goodness and sip a glass of crisp white wine. Heaven.

I've never made Saganaki at home but I have these great Calphalon tapas dishes that are perfect for it so I figured to give it a shot. I tried flambeing the dish table side but it was a bust. Second time around I flambed it on the stove and it turned out perfect.

Saganaki

• 8 (1/2-inch) slices Kasseri cheese
• Salt
• Freshly ground black pepper
• 2 cups brandy
• 1 cup flour
• 4 tablespoons butter
• 2 lemons, juiced
• 8 rounds of pita bread, brushed with olive oil, grilled and quartered
• 1 cup Kalamata olives

Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives.

Saganaki

Chicken Cordon Bleu over Bacon Brussels Sprout Hash with Chicken Jus and Cranberry Chutney

As you all know, I am a Food Network junkie. However there are a few shows that I don't really love as much of the others. That's why I was shocked that after I watched a complete episode of Tyler's Ultimate that I was dying to make this dish. In my opinion, shoving cheese and prosciutto in anything is always a good idea. But when you add a buttery, crispy crust and serve it over a bacon brussels sprout hash with chicken jus and and cranberry chutney, I cannot resist.
This is a fantastic fall meal and the ingredients are affordable.

I added butternut squash to the hash and added more sugar to the cranberries. Instead of mincing the garlic and tossing it in the panko, I used a garlic press. Lastly, my veggies took about 10 minutes longer but I had a larger quantity due to the addition of the butternut squash.

Chicken Cordon Bleu

• 4 chicken breasts skinless and boneless
• 4 thin slices prosciutto di Parma
• 1/2 pound Gruyere, grated
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup panko bread crumbs
• 4 sprigs fresh thyme, leaves only
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs
• Extra-virgin olive oil

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney.

Bacon Brussels Sprout Hash with Chicken Jus

• Extra-virgin olive oil
• 4 slices thick-cut bacon
• 4 sprigs fresh thyme
• 2 pints Brussels sprouts, cut in 1/2
• 1 pound fingerling potatoes, split down the middle
• 1/2 pound red pearl onions, peeled
• Kosher salt and freshly ground black pepper
• 1/2 cup low-sodium chicken broth
• 2 tablespoons balsamic vinegar
• 1/4 bunch flat-leaf parsley, leaves roughly chopped

Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Cranberry Chutney

• 2 cups fresh cranberries
• 1/2 cup full-body red wine
• 1/4 cup sugar
• Freshly ground black pepper

Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.

Chicken Cordon Bleu over Bacon Brussels Sprout Hash with Chicken Jus and Cranberry Chutney

Bacon-Pimento Grilled Cheese

My mother always has pimento cheese in the fridge and it's amazing that I don't weigh 500 pounds. Pimento cheese is a southern delight that is a simple mixture of my great loves, cheese and mayonnaise. Now, I like to dice up some fresh jalapeno or add some diced green chilies to the cheese as well. For a snack, try dipping chips into the mixture and wash it down with a glass of milk. Otherwise, go big and fry up some bacon and add some kick to an American classic, the grilled cheese.

Bacon-Pimento Grilled Cheese
for the pimento cheese:
1 lb cheddar cheese, grated
1/2 cup mayonnaise
1 small jar pimentos, or 1/2 cup diced roasted red peppers
tabasco sauce, to taste

for the sandwiches:
sliced bread
bacon slices, preferably thick, center-cut

Make the pimento cheese:
- Stir all ingredients together, refrigerate a few hours.

For the sandwiches:
- Fry the bacon in a large skillet until crisp and brown, set aside bacon on paper towels. If there is excess fat in the skillet, drain some of it off and set it aside, leave some fat in the skillet. Assemble the sandwiches: Spread pimento cheese on one slice of bread, top with a few bacon strips, top with the other slice of bread. Heat the skillet and fry the sandwiches until golden and crispy on both sides and the cheese is melted. Repeat with remaining sandwiches, using reserved fat if necessary.

Bacon-Pimento Grilled Cheese

3 Cheese-Mini Macs

As some of you know, my sister and I celebrate Cheese Thursday's. Each week, we switch houses and one of us cooks dinner. The dish should include as much dairy as possible. Gluttonous, I know, but it is so fun and oh so good. Needless to say, I am always on the lookout for fun cheesy recipes. As I was browsing on my usually list of foodie sites this morning, I came across this playful recipe that would be great for a football party, a kiddie snack, a casual get together or a fun start to a weeknight dinner.

If you want to dress the recipe up play around with the cheeses. Gruyere, Gouda, Brie, Gorgonzola, Stilton and Fontina are all great melting cheeses that satisfy more sophisticated palates. They range from creamy to stinky so make sure you choose cheeses that compliment each other. In addition, pancetta, sauteed leeks, mushrooms, truffle oil and more can contribute some nice layers and textures. To dress down, embrace processed cheeses. Velveeta, Kraft Singles and Jack will bring out the kid in everyone. Lastly, feel free to add kick. Diced pimentos, jalapenos, red chile flakes, serrano peppers or green chilies can make your small bite range from mild to piping hot.

Ingredients

1. 1/2 pound elbow macaroni
2. 1 1/2 tablespoons unsalted butter, plus more for brushing
3. 1/4 cup freshly grated Parmigiano-Reggiano cheese
4. 2 tablespoons all-purpose flour
5. 3/4 cup milk
6. 4 ounces cheddar cheese, shredded (1 packed cup)
7. 4 ounces deli-sliced American cheese, chopped
8. 1 large egg yolk
9. 1/4 teaspoon smoked Spanish paprika

Directions

1. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

3 Cheese-Mini Macs

Souffléed Macaroni and Cheese

My sister's husband has a night class each Thursday for law school. I am telling you this because it allows my sister some culinary freedom. You see, Justin is lactose intolerant which means 6 days a week she goes dairy free. Now that's love.

Thursday's are now Cheese Thursday's. It's the day of the week where my sister gets to indulge in everything dairy while her husband is sitting through lectures taking notes. On tonight's menu is this mac and cheese recipe that caught my eye in this month's Gourmet.

Souffléed Macaroni and Cheese
Serves 4 generously
Start to finish:1 hr

* 1 1/2 cups scalded milk
* 1 cup soft bread crumbs
* 1 1/2 cups grated sharp cheddar cheese
* 1 cup cooked macaroni
* 3 large eggs, separated
* 1/4 cup diced pimento
* 1 tablespoon chopped parsley
* 1 tablespoon grated onion
* 3/4 teaspoon salt
* 3 tablespoons melted butter

Pour milk over soft bread crumbs; add cheese. Cover and let stand until cheese melts. Add macaroni. Combine and add beaten egg yolks, pimento, parsley, onion, salt, and melted butter.

Beat egg whites until stiff but not dry and fold into mixture. Pour into a buttered 1 1/2-quart casserole. Bake at 350°F until puffed and golden, about 35 minutes.

Souffléed Macaroni and Cheese