No Foolin’ Here: Mushroom Risotto with Peas

While it’s April Fools Day, today was anything but foolish. We have temps in the high 70’s, bright sunny skies, and a sunset that just filled the sky with majestic pinks and purples. I love food, and I also love to be outside. Not the get down in the dirt kind of outside, but the sipping a glass of white wine while eating a Salmon Caesar Salad kind of outside. My husband and I dined alfresco this evening and even stopped at his favorite ice cream shop for a cone on their opening day. Today is also my dear friend “J”’s birthday, and I would like to wish her a fabulous day and a happy year ahead!

Yesterday was just as exciting when my new Giada cookbook came in the mail! My husband ordered Giada at Home off Amazon for me on Sunday evening. After paying the price for regular shipping, the cookbook made it to our house by the time I returned home from work yesterday! I flipped through it late last night and am already overwhelmed with which recipe to try first! In honor of her new book’s release this week, I’d like to provide you with one of my favorite recipes of hers. (Yes, I know, all of her recipes are my favorites!)

This risotto is from her first book, Everyday Italian. It is a deliciously hearty vegetarian risotto. The recipe makes a lot and can work as an accompaniment or an entrée. Risotto needs some TLC, so make sure you take your time when adding broth and stirring. You’ll be very satisfied with the end result! Your risotto will likely turn out darker than the one in the pictures. The porcini mushrooms I used were lighter than I’ve seen before, but my risotto usually turns out a medium-brown color. Enjoy!

Mushroom Risotto with Peas
(From Everyday Italian)
Ingredients
8 cups canned low-salt chicken broth (Kate uses vegetable broth)
½ ounce dried porcini mushrooms
¼ cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 ½ cups Arborio rice or short-grain white rice
2/3 cup white wine
¾ cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Directions
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

A New Chef in the Kitchen: Sausage Stuffed Jalapeños

My brother-in-law has been in my life for over half of it. He and my sister have been together for that long, and thinking about that statistic is wonderful, but it also reminds me of how old I am! He’s never been one to join in on the cooking marathons my mom, sister, and I have together, although he’s dabbled in some adventurous cooking, like brewing his own beer and making bacon.

When we gathered last weekend for my mom’s birthday, he showed up with his own contribution to our spread. He made stuffed jalapeños for the first time. While I couldn’t try them myself, the entire batch was devoured by three adults before dinner was ready. He didn’t have any parmesan cheese, and substituted with cheddar (his favorite cheese) instead. I think that I could try making these myself by substituting some sautéed veggies for the sausage. I'm looking forward to seeing what he comes up with next time!

I would like to give a shout out to my friend, Sunny. She and her twins have made it to 37 weeks - full term - with the past couple months spent on bed rest. She is a total rock star, and her mom is an angel for flying across the country to spend the past couple months with her, looking after her 2-year-old son.

Sausage Stuffed Jalapeños
(From AllRecipes)
Ingredients
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese (Kate's brother-in-law used cheddar cheese)
1 pound large fresh jalapeño peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)

Directions
Preheat oven to 425°F.

Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeño half. Arrange stuffed halves in baking dishes.

Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing, if desired.

Back in the Saddle Again: Smoked Gouda Macaroni and Cheese

I know that I have been MIA lately. To provide full disclosure on the subject: I have honestly been much more interested in ordering pizza and watching the Olympics than lighting a fire in the kitchen. I am no avid sports fan, much to my husband’s dismay. However, I love the Olympics, particularly the Winter Olympics. When I was younger I used to dance around my parents’ house pretending to be a figure skater. In fact I did it in my own house just the other night as I was demonstrating to my husband the intricacies in identifying different skating jumps. Anyone want to see a single loop jump done on carpet?

While Sundays are typically my marathon cooking days, I awoke early today and had a jam-packed day including an excellent Pilates class, an airport run, and a delicious dinner at my parents’ house. I still managed to squeak in one recipe to make some food for a dinner or two this week.

My sister first introduced me to this recipe over a year ago. She started making this for her son when he first began eating whole foods. She made it with regular gouda cheese (instead of smoked), but she sold it on me either way. This is a mac ‘n’ cheese that you can feel good about. For the record, Cooking Light states that it has 399 calories per 1 ¼ cup serving size. It is packed full of spinach and the cream sauce is made with fat-free milk. Although the recipe calls for regular macaroni pasta, I use multigrain pasta, such as Barilla Plus. The cheese adds smoky flavor to this vegetarian dish. I use breadcrumbs sparingly in this dish, and I think that they could be omitted altogether.

Smoked Gouda Macaroni and Cheese
(From Cooking Light, March 2003)
Ingredients
1 tablespoon butter
¼ cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
½ teaspoon salt
¼ teaspoon black pepper
½ cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 ½ ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray

Preparation
Preheat oven to 350°F.

Place bread in a food processor, and pulse 10 times or until coarse crumbs measure ½ cup.

Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted. Add spinach and macaroni to cheese sauce, stirring until well blended.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350°F for 15 minutes or until bubbly.

His Birthday: Pollo Parmigiana (Breaded Chicken Breast with Parmesan)

I would like to wish my amazing husband a very happy birthday! We both have long work days ahead of us, and he has class in the evening, but we’re going to steal a quick hour in between for an elegant dinner together.

Chicken Parmesan is one of his favorite foods. He’ll order it out, and I’ll make it occasionally. I’ve tried a few different recipes over the years, and while I don't make Chicken Parmesan frequently, I try to make it each year around his birthday. Last week I tried one from my new Main Street Ventures cookbook. My husband loved it, and it may have been one of his favorites.

I have the recipe listed below as it is in the book, however I’d like to point out that the recipe for the tomato basil sauce makes much more than you need. If you’re not looking for leftover sauce, I’d cut what is listed below into a third. (Or, you can always freeze the remaining sauce in two-cup portions.)

Happy Birthday, Old Man Sweetheart!

Pollo Parmigiana (Breaded Chicken Breast with Parmesan)
(From Mainstreet Ventures Distinctive Recipes)
Ingredients
1 egg
¼ cup milk
¼ cup flour
3 cups Panko bread crumbs
1 Tbs. garlic, minced
½ cup Parmesan cheese, grated
1 Tbs. fresh basil, chopped
1 Tbs. fresh oregano, chopped
¼ cup Italian parsley, chopped
4 (5 oz.) skinless, boneless chicken breast
Coarse salt and ground black pepper

Cooking and assembling the chicken
1/3 cup olive oil
2 cups Tomato Basil Sauce (see recipe below)
½ lb. Spaghetti, cooked al dente
4 slices mozzarella cheese, thinly sliced
2 Tbs. Parmesan cheese, grated
4 fresh basil leaves, as garnish

Directions
Heat oven to 400°F.

In a large mixing bowl combine the bread crumbs, garlic, Parmesan, basil, oregano, and parsley, and mix well. Set aside. In a separate bowl beat the egg with the milk. Set aside. In another bowl add the flour and set aside. Season the chicken breast with salt and pepper. Dust the chicken breast lightly in flour, then dip in egg wash. Coat the chicken breast on both sides with breading and press lightly with hand to adhere. Set aside.

Heat the oil in a large sauté pan over medium-high heat. Add the chicken and sauté on each side for approximately 3 minutes, or until nicely browned. Remove the chicken from the heat and place on a baking sheet. Top with mozzarella slices and sprinkle with Parmesan cheese. Bake in oven for 2 minutes or until cheese melts and chicken is cooked.

In a large sauce pan, heat the Tomato Basil Sauce along with spaghetti. Transfer the spaghetti with tongs to individual plates and top each with a chicken breast.

Sugo di Pomodore (Tomato Basil Sauce)
(Makes 2 Quarts)
Ingredients
3 (24 oz.) cans chopped tomatoes (recipe recommends Hunts)
½ cup extra virgin olive oil
6 medium size garlic cloves
1/3 cup tomato puree
2 cups fresh basil leaves, loosely packed, coarsely chopped
1 ½ Tbs. coarse salt
2 tsp. freshly ground black pepper
1 Tbs. honey or pinch of sugar (optional)

Directions
In a food processor or blender, puree the olive oil and garlic. Pour mixture into a medium size sauce pan and heat over medium heat. Be careful not to burn the garlic. Stir in chopped tomatoes, tomato puree, salt and pepper. Bring to boil, stirring occasionally. Reduce the heat to low and simmer for 30 minutes. Stir in honey and fresh basil. Makes about 10 cups.

Vegetarian Umami: Mushroom Lasagna with Creamy Béchamel

There are many different kinds of vegetarian lasagna. Some have a white sauce; some have marinara. Some have spinach and ricotta; some have roasted vegetables. I think it’s rare to find mushroom lasagna, which is unfortunate because it is so delicious!

I have been making this recipe for many years. It is a perfect entrée for vegetarians to enjoy, and one that is so hearty the meat-eaters won’t miss the meat. This lasagna is perfect to serve for a dinner party. You can even make it a day ahead, and then heat it up before your guests arrive (like a good soup, lasagna is better the next day!). I’ll make this for me and my husband and it will last us the week. Or we’ll freeze individual serving sizes to warm up and enjoy another day. It pairs perfectly with a light salad.

The mushrooms create an earthy and savory flavor (Umami, anyone?), and the Béchamel is light and creamy. If you can purchase your mushrooms pre-sliced, you will save a lot of time. If you can’t, it’s still worth the time to slice all of the mushrooms! I’m normally the type of cook who will multitask in the kitchen and have several pots going at once. If you haven’t made a Béchamel sauce before, I recommend giving it your full attention. If you’re not constantly stirring, your flour may clump, and if you turn your back for one minute, your milk might burn.

Mushroom Lasagna with Creamy Béchamel
(From Cooking Light, April, 2004)
Ingredients
Mushroom filling:
2 cups boiling water
1 cup dried porcini mushrooms (about 1 ounce)
1 tablespoon olive oil
2 cups onion, chopped
4 garlic cloves, minced
8 cups sliced shiitake mushroom caps (about 1 ½ pounds)
3 cups sliced cremini mushrooms (about ½ pound)
½ teaspoon salt
½ cup Côtes du Rhône or other fruity red wine
1 tablespoon low-sodium soy sauce
¼ cup fresh parsley, chopped
2 teaspoons chopped fresh or ¾ teaspoon dried rosemary
¼ teaspoon freshly ground black pepper

Béchamel:
3 cups 1% low-fat milk
2 tablespoons butter
3 tablespoons sifted all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg

Remaining ingredients:
Cooking spray
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) grated fresh Parmesan cheese

Directions
To prepare filling, combine water and porcini in a small bowl; let stand 30 minutes. Drain porcini through a sieve over a bowl, squeezing porcini to extract liquid. Reserve 1 ½ cups liquid; discard remaining liquid. Rinse porcini, and drain. Chop coarsely; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add shiitake mushrooms, cremini mushrooms, and ½ teaspoon salt. Sauté 5 minutes or until mushrooms release moisture and begin to brown. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring frequently. Stir in parsley and rosemary. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to ¾ cup (about 10 minutes). Remove from heat; stir in ¼ teaspoon pepper.

To prepare béchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg.

Preheat oven to 350°F.

Spread ½ cup béchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with ½ cup béchamel. Top with 1 cup mushroom mixture. Sprinkle with ¼ cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet. Bake at 350°F for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.

Shrimp Suggestion: Lemon Spaghetti with Shrimp

Just a couple of hours ago, my friend Dana posted a comment on the blog that she had tried a couple of my recipes. She mentioned that she couldn’t get enough of the Lemon Pepper Pappardelle Pasta with Basil, and that she had also added some shrimp to it. Her comment made me think of a similar dish that I like to add shrimp to myself! (And thanks, Dana, great suggestion!)

This recipe for Lemon Spaghetti is so easy and so delicious. It works well as an entrée, particularly with the addition of some cooked shrimp, chicken, or scallops. It also works as a great accompaniment. You can serve it hot, or at room temperature, and you can also have fun trying different shapes of pasta.

The original version of this recipe is from Giada de Laurentiis’ Everyday Italian, however a few years ago I started adding Trader Joe’s Colossal Butterfield Shrimp marinated in garlic and herbs (found in their frozen section), and never looked back! The TJ’s shrimp are flavored perfectly for this dish, and all you have to do is put the frozen shrimp under the broiler for a few minutes, and then they pop right out of their shells. This comes together quickly with little hassle, so it's perfect for a night that you want a homemade meal but don't really feel like cooking.

And while this has nothing to do with cooking, I'd like to mention a very cool blog I have recently stumbled upon. 365 days. 365 items of clothing. 365 dollars. (Plus "before" and "after" photos.) Marisa over at New Dress A Day has a lot of creativity and can really work a sewing machine!

Lemon Spaghetti with Shrimp
(Adapted from Everyday Italian)
Ingredients
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
½ cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
½ teaspoon crushed red pepper flakes
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
½ - 1 pound cooked shrimp

Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt, pepper, and crushed red pepper flakes. Toss with lemon zest, shrimp, and chopped basil.

Check Out Quinoa: Quinoa with Sun-Dried Tomatoes

We had a great weekend hosting our cousins who were in town for a post-holiday visit. These newlyweds were unable to make it for Christmas, as the snowy roads weren’t safe for them to drive here. But they had a whirlwind weekend trying to stop by and visit with every family member who was available. We were lucky enough to have them overnight, which meant we went out for a great Creole dinner on Saturday (followed by some live Irish music at a nearby pub), and had a homemade brunch on Sunday morning.

My sister and her family joined us for brunch and I made one of our cousins’ favorites, and my mom provided some pumpkin bread for us to serve them. While the men tinkered outside with an unfortunate flat tire, the women sipped mimosas inside and looked after the kids. (My nephew is always entertained at his “Auntie” and “Unc”’s house with our one and only "toy", the “Big Red Ball”.)

Prior to our guests arriving on Saturday, I spent the day stocking up on the necessary groceries. While in the checkout line at Trader Joe’s (home of ever-friendly employees), my cashier commented on the quinoa I was buying like it was being discontinued in bulk. She mentioned that she liked quinoa but didn’t know what to do with it. I started rattling off several recipe ideas, and as her eyes widened, I tore off some paper from my grocery list, and scribbled down the URL for my blog. This is one of the recipes I mentioned to her, and while I made it a week ago, in the event that she is joining us here online looking for ways to use her quinoa, I must deliver!

I love tomatoes (in any form) and quinoa. I recently did a search for some ideas of how to incorporate sun-dried tomatoes, and found a recipe which I then slightly adapted. This is delicious, and also has a spicy kick! (You could avoid the spice by substituting the Jalapeño with a green bell pepper, and omitting the cayenne.)

Quinoa with Sun-Dried Tomatoes
(Adapted from Lisa's Kitchen)
Ingredients
1 cup of quinoa, rinsed and drained
2 cups low sodium vegetable stock
2 tablespoons of olive oil
1 cup sun-dried tomatoes, chopped
2 cloves of garlic, minced
2 shallots, minced
1 large Jalapeño pepper, chopped
1 cup of corn
½ teaspoon of ground cumin
½ teaspoon of ground coriander
½ teaspoon of cayenne pepper
½ teaspoon of kosher salt
¼ teaspoon of freshly ground black pepper
2 tablespoons of fresh parsley, chopped
2 tablespoons of grated Parmigiano Reggiano cheese

Directions
Heat olive oil in a medium pot over medium heat. When hot, add the shallots and garlic and sauté for a few minutes. Add the sun-dried tomatoes and Jalapeño to the pot, and stir cook for 4-5 minutes.

Add spices, corn, quinoa, and vegetable sock. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until liquid is absorbed.

Add parsley and Parmigiano Reggiano, stir, and serve.

Sister's Spinach Dip: Spinach and Artichoke Dip

Happy New Year! I hope that you had an exciting New Year’s Eve, and a peaceful start to your new year. I am excited to see what 2010 will bring!

New Year’s Eve is a holiday that I have mixed feelings about. It holds a special place in my heart, as my husband proposed to me on New Year’s Eve eight years ago. Some years I feel like getting dressing up in a little black dress and attending (or hosting) a fabulous party, while other years I prefer sitting on my couch in my pajamas. This year we found a happy medium.

My sister hosted us and another couple (who are such good friends we consider them to be family) at her house. We set out a couple appetizers and played with her young kids. After we put them to bed, we dined on a lovely meal (she made surf ‘n’ turf with beef tenderloin and shrimp) followed by chocolate fondu. We wore comfy clothes and lounged around until the ball dropped.

The day before New Year’s Eve, my sister and I divided up a list of grocery items. She would be visiting a specialty grocery store to purchase the meat, seafood, and wine, while I was planning to go to a basic grocery store for everyday items. My sister was planning on making her go-to spinach dip, but as it was necessary for me to pick up practically all of her ingredients during my grocery run, she suggested that I just make it instead.

Spinach dip seams to be a well-loved appetizer in whatever form it may come in. I have many good memories with high school friends picking up a pre-made container from the grocery deli section and eating it with a loaf of Hawaiian bread. My sister’s version is from Cooking Light and is best when served bubbling hot with tortilla chips.

Spinach and Artichoke Dip
(Adapted from Cooking Light, September, 2007)
Ingredients
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
½ cup fat-free sour cream
¼ cup (1 ounce) grated fresh Parmesan cheese, divided
¼ teaspoon black pepper
2 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1 (12-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Directions
Preheat oven to 350° F.

Combine 1 ½ cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 ½-quart baking dish. Sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons Parmesan.

Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Dipping Food: Parmesan Fish Sticks

My nephew was born two and one-half years ago. My husband and I received the call late one Friday night that he was finally here, and we rushed ourselves to the hospital as fast as we possibly could (stopping for some cigars and blue onsies along the way). After nine months of anticipation of his arrival (well, eight months for us), it was astonishing to finally meet him, and hold him in our arms when he was just a couple hours old.

We have had the privilege to be involved in his life over these past couple years, and to see him at least every two weeks. It has been a blessing to be able to be so close to him, and now to his little sister as well. He has become quite the talker lately, and has always been quite the eater!

My sister gave him homemade baby food from the start, and at such a young age, he has quite an impressive palate! (He has also since discovered chocolate, and I’ll blame his mother’s Nutella pregnancy cravings for his chocoholism!) Despite his sweet tooth, he enjoys healthy foods like vegetables and fruits. He also really enjoys dipping foods in sauces. He can be mesmerized for over an hour dipping his food into ketchup.

This first time I had Parmesan Fish Sticks was at my sister’s house. This was another fun food for my nephew to dip. I had seen Giada make these on Everyday Italian, but hadn’t tried them yet myself. My sister makes them rather frequently, and she just reminded me about them a couple weeks ago. I always have salmon fillets in my freezer, eggs and Parmigiano Reggiano in my refrigerator, and bread crumbs in my pantry – this is a no-brainer!

There is a little bit of prep involved, with slicing and coating the salmon, but baking the salmon gives it a healthy preparation while have the textural crunch of a fried fish. (And I actually sprayed the salmon with cooking spray instead of drizzling with olive oil, to make it even healthier.) Well this recipe not only impresses my little nephew, but also his “Unc” – my husband loved them too. I made the dipping sauce in the recipe, but I don’t think it was worth it. I actually enjoyed them plain, and also grabbed a little Hidden Valley Ranch dressing from my refrigerator, which I found to be a better pairing. Next time I may try pesto and/or marinara with them.

Parmesan Fish Sticks
(From Giada's Kitchen)
Ingredients
Fish Sticks:
* 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
* 1/2 cup all-purpose flour
* 1/2 teaspoon fine sea salt
* 1/4 teaspoon freshly ground black pepper
* 3 egg whites
* 1 cup grated Parmesan
* 1 cup seasoned bread crumbs
* Olive oil, for drizzling

Dipping Sauce:
* 1/3 cup reduced fat mayonnaise
* 1/3 cup lowfat plain yogurt
* 1 tablespoon Dijon mustard
* 1 tablespoon chopped fresh parsley or chives

Directions
Preheat the oven to 450°F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 ½ inches in size. Starting on the longest edge, slice the fillets into ½ inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about ½ by 1/2 by 4 ½ inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.

Living off of Leftovers: Herbed Polenta

Thank goodness I cook (a lot) on the weekends! I was going to post tonight about a recipe I replicated from a meal I had in San Francisco, but as I was emptying my dishwasher when I came home from work this evening, I noticed that everything I was putting away was either tupperware or plastic-ware. (Okay, there were some wine glasses in there too.) I reflected on our week so far, and neither my husband nor I have eaten one meal at home. Each meal that we’ve respectively had has been homemade food, but they were eaten at a desk, from behind a computer screen, in the car, or on the way to a classroom. I’m so thankful that I took the time to cook up a storm on Sunday afternoon and evening, even though it resulted in us missing a previously scheduled get together with friends. We’re busy, but we’re eating well!

For my husband, I made a lot of chicken, including some balsamic marinated chicken (recipe to come). I made herbed polenta to pair with it as an accompaniment. I am a big fan of polenta, in all of its forms (soft, fried, grilled). Polenta is made with ground cornmeal, and is similar to grits. Soft polenta (like this recipe with fresh herbs) makes a nice alternative to serving mashed potatoes. If you want to speed up the cooking process, you can actually use instant polenta, cook according to the instructions on the box, and add the fresh herbs and cheese.

Herbed Polenta
(As seen on Everyday Italian)
Ingredients
* 6 cups water
* 2 teaspoons salt
* 1 3/4 cups yellow cornmeal
* 3/4 cup grated Parmesan
* 3/4 cup whole milk
* 6 tablespoons (3/4 stick) unsalted butter
* 3 tablespoons chopped fresh Italian parsley leaves
* 2 teaspoons finely chopped fresh rosemary leaves
* 2 teaspoons chopped fresh thyme leaves
* 1/2 teaspoon freshly ground black pepper

Directions
Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

Less is More: Kate's Lemon Pepper Pappardelle Pasta with Basil

Years ago before there was a Trader Joe’s in New York City, my husband used to hear about the fun food store all the time from his friend and colleague who had grown up in Los Angeles. His friend would rave about Trader Joe’s specialty products that could only be purchased at TJ’s, and not found anywhere else. We really couldn’t understand at that point what the big deal was – there were plenty of grocery and specialty stores on each block of Manhattan!

When we were finally acquainted with the Trader Joe’s shopping experience, it became apparent why this friend was hooked. The stores have a vast selection of organic food, fresh and inexpensive produce, copious vegetarian options, cheap yet distinctive wine, and unique specialty items (where else can you buy a box of microwaveable Indian dinner for two for abut $3?).

Trader Joe's is now a weekly stop in my grocery shopping line-up. This summer I tried one of the Trader Joe's original products, Lemon Pepper Pappardelle Pasta. I made a delectable sauce to go with it, that in retrospect had too many layers that buried the flavorful pasta. I purchased the pasta again and have had it waiting on deck in my pantry for a night when I had nothing else planned.

I cut out a lot of the ingredients I previously used and simplified it. We ended up with a more pure and delicate pasta, that was just as good as my previous attempt, but gave the pasta the full spotlight. This was also another excuse to use my Myer Lemon Olive Oil. (For the record, my first version included the following ingredients with the addition of sun-dried tomatoes, shallots, white wine, and scallops.)

Kate's Lemon Pepper Pappardelle Pasta with Basil
Ingredients
* 1 (8 oz.) package Lemon Pepper Pappardelle Pasta
* 3 tablespoons Meyer Lemon Olive Oil*
* ½ cup Parmigiano-Reggiano, grated; plus more for garnish
* ½ cup fresh basil, chopped
* ¼ cup pine nuts, toasted
* Kosher salt and freshly ground pepper, to taste
* Crushed red pepper flakes, to taste

Directions
Bring a large pot of water to a boil. Add salt and cook pasta per instructions on package. Drain pasta (but do not rinse) reserving ½ cup pasta water. In a large bowl, combine pasta with remaining ingredients. Add pasta water to moisten, if necessary. Transfer to a serving platter and garnish with more cheese.

**Note - If you don’t have lemon olive oil, I would recommend using extra-virgin olive oil along with 1 teaspoon of lemon zest (or fresh lemon juice) per tablespoon of olive oil.

Fried Basil: Wild Mushroom Ravioli with Butter and Parmesan Sauce

If you haven’t tried fried basil before, I encourage you to make this recipe! The herb takes on a whole new crispy form and tastes delicious after a little frying. The recipe is quite rich (it does call for a whole stick of butter), and is not the healthiest meal I make (again, the butter), but it is perfect for a dinner on a cold fall or winter night.

I double the amount of basil that Giada calls for in her recipe, and on occasion will also swap out the nutmeg for crushed red pepper flakes. Pick up some mushroom ravioli from your grocery store, add a little basil, and you’re all set!

Wild Mushroom Ravioli with Butter and Parmesan Sauce
(From Everyday Italian)
Ingredients
* 2 packages (11-ounce) fresh wild mushroom ravioli
* 1 cup unsalted butter
* 1/2 cup fresh basil leaves (Kate uses 1 cup)
* 6 tablespoons toasted pine nuts
* 1 whole nutmeg or 1/2 teaspoon grated nutmeg (Kate sometimes uses 1/4 teaspoon crushed red pepper flakes instead)
* 2/3 cup grated Parmesan

Directions
Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.

Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.