Sharing a seriously fun love for food

Month: January 2019

Black Bean Dip

Black Bean Dip

One of our favorite spots when dining out is a wonderful restaurant that features Latin cuisine with Salvadorian specialties plus TexMex classics. They serve the much anticipated “chips and salsa” but they also bring a fabulous warm black bean dip.

Taking a page from this version I tweaked one of Emily’s delicious recipes to mirror this delightful appetizer. This dip’s star attraction comes from canned black beans. I almost always have canned black beans in my pantry. They’re a great addition to tortilla soup and they’re perfect for making our quick and easy black bean soup. So with this pantry staple – in a matter of minutes you can whip up this snack for afternoon nibbling!

Cumin, chili powder and minced garlic spice things up, then a bite of heat from jalapeño peppers and a bright note from lime bring the black beans to life.

A quick mix with a rich chicken stock followed by a gently heating on the stove and you’re ready to munch on a delectable treat.

A couple of notes of two ingredients. Always wear food service gloves when handling jalapeño or other hot peppers. The heat from the capsaicin can transfer to your skin and heaven forbid you touch your eyes! If you like more kick then by all means leave some of the seeds and membrane of the pepper intact. If you like a milder version, remove all the seeds and the membrane which is where the heat hangs out.

Queso fresco is a mild, slightly salty cheese that originated in Spain and came to the states via Mexico. Found frequently in Latin cuisine, this beautiful cheese made from cow’s milk will soften but not melt. You can crumble it by breaking it up with your hands or scrape it with a fork for smaller, finer pieces.

Dish up the tortilla chips, pop a top or two and you’re ready for an afternoon of goodness!

Black Bean Dip

Zest of 1 lime, about 1 teaspoon

2 tablespoons lime juice, about 2 limes

½ cup chicken stock

2 cans black beans, drained and rinsed – 15-ounces each

1 tablespoons minced jalapeño pepper, about ½ pepper seeded and the membrane removed

½ teaspoon minced garlic, about 1 clove

¼ teaspoon chili powder

¼ teaspoon ground cumin

¾ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

Queso Fresco cheese for garnish, tortilla chips for serving

Add the lime zest with the lime juice and chicken stock into a Vitamix or blender.

Reserve ½ cup of the black beans and add the remainder to the blender. Toss in the jalapeño pepper, the garlic, chili powder, cumin, kosher salt and black pepper.

Process starting on low speed for about 10 seconds then on medium speed until fairly smooth, about 20 to 30 seconds.

Transfer the dip to a small saucepan and add the remaining ½ cup black beans. Warm over medium-low heat for about 10 minutes or until heated through. Transfer to a serving dish and top with crumbled queso fresco cheese.

Serve with tortilla chips.

Serves 6.

Black Bean Dip, courtesy of Preserving Good Stock

January 30, 2019
: Serves 6.

Cumin, chili powder and minced garlic spice things up, then a bite of heat from jalapeño peppers and a bright note from lime are tossed into the blender. A quick mix with rich chicken stock followed by a gentle heating and you’re ready to munch on a delectable treat.

By:

Ingredients
  • Zest of 1 lime, about 1 teaspoon
  • 2 tablespoons lime juice, about 2 limes
  • ½ cup chicken stock
  • 2 cans black beans, drained and rinsed – 15-ounces each
  • 1 tablespoons minced jalapeño pepper, about ½ pepper seeded and the membrane removed
  • ½ teaspoon minced garlic, about 1 clove
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • Queso Fresco cheese for garnish, tortilla chips for serving
Directions
  • Step 1 Add the lime zest with the lime juice and chicken stock into a Vitamix or blender.
  • Step 2 Reserve ½ cup of the black beans and add the remainder to the blender.
  • Step 3 Toss in the jalapeño pepper, the garlic, chili powder, cumin, kosher salt and black pepper.
  • Step 4 Process starting on low speed for about 10 seconds then on medium speed until fairly smooth, about 20 to 30 seconds.
  • Step 5 Transfer the dip to a small saucepan and add the remaining ½ cup black beans. Warm over medium-low heat for about 10 minutes or until heated through. Transfer to a serving dish and top with crumbled queso fresco cheese.
  • Step 6 Serve with tortilla chips.
Salsa Verde Chicken Chili

Salsa Verde Chicken Chili

How to best describe this dish? In a word it’s wonderful! It’s a chili full of roasted chicken, a bounty of hearty legumes and spicy Southwestern flavors!

Emily and I share a love for entertaining and have found that soup dinners are a fun way to feed a crowd. We make two or three different soups then set out small cups or bowls and let folks sample a little of each – and no shaming if some make a second loop! And on a recent trip to Atlanta Emily hosted a chili dinner and this was one of the two types of chili on her menu.

Best of all, this is a perfect dish for last minute entertaining. With most of us having easy access to roasted chickens this chili comes together quickly.

The chili starts with pops of flavor from onion, those smoky notes of poblano peppers, sweet corn and those fragrant spices of cumin and chili pepper.

Black beans, navy beans and Great Northern beans add to a slightly creamy texture.

Salsa verde – that vibrant green salsa made with tomatillos – combines with fresh cilantro and lime to bring an unexpected brightness to the dish. Toss in white corn tortilla chips and you’ll see this chili comes together in a most delicious way.

A quick note on cilantro – if you’re one of those people whose taste buds don’t get along with this herb – feel free to use fresh parsley instead.

Ladle up a bowl, top it with fresh tomatoes, ripe avocados, cilantro and cotija cheese. Your guests will be making another trip around the stove!

Salsa Verde Chicken Chili

2 tablespoons olive oil

2 cups chopped sweet onion, about 1 medium onion

1-1/4 cups chopped poblano peppers, about 2 large peppers that have been seeded and the membrane removed

1 package frozen white corn, 16-ounces

2 teaspoons ground chili powder

2 teaspoons ground cumin

3 cups chopped roasted chicken, 1 chicken or 2 if you only use the breast meat

1 jar salsa verde (tomatillo salsa), 16-ounces

1 can black beans, rinsed and drained, 15-ounces

1 can navy beans, rinsed and drained, 15-ounces

1 can Great Northern beans, rinsed and drained, 15-ounces

2 cups crushed white corn tortilla chips

½ cup chopped fresh cilantro*

3 tablespoons fresh lime juice, about 2 limes

3 cups chicken stock

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

Cherry tomatoes, ripe avocado, cilantro and shredded or crumbled cotija or queso fresco cheese for serving

*If you are one of those folks who have an adverse taste reaction to cilantro feel free to substitute with fresh parsley.

Pour the olive oil into a large Dutch oven placed over medium heat. When the oil is hot add the chopped onion and poblano pepper. Cook until the onion is translucent and the peppers are tender, about 10 to 15 minutes.

Toss in the corn and stir together with the onion and peppers.

Add the chili powder and the cumin along with the roasted chicken and the beans. Pour in the salsa verde and stir to mix together.

Add the crushed chips and the chopped cilantro. Pour in the chicken stock, the kosher salt and the black pepper.

Cook over medium-low heat for 20 to 30 minutes until all the ingredients are heated through and the chips have softened into the chili.

Serve with your favorite toppings. Serves 6.

Add additional chicken stock as needed to reheat any leftovers.

Salsa Verde Chicken Chili, courtesy of Preserving Good Stock

January 28, 2019
: Serves 6.

How to best describe this dish? In a word it’s wonderful! It’s a chili full of roasted chicken, a bounty of hearty legumes and spicy Southwestern flavors!

By:

Ingredients
  • 2 tablespoons olive oil
  • 2 cups chopped sweet onion, about 1 medium onion
  • 1-1/4 cups chopped poblano peppers, about 2 large peppers that have been seeded and the membrane removed
  • 1 package frozen white corn, 16-ounces
  • 2 teaspoons ground chili powder
  • 2 teaspoons ground cumin
  • 3 cups chopped roasted chicken, 1 chicken or 2 if you only use the breast meat
  • 1 jar salsa verde (tomatillo salsa), 16-ounces
  • 1 can black beans, rinsed and drained, 15-ounces
  • 1 can navy beans, rinsed and drained, 15-ounces
  • 1 can Great Northern beans, rinsed and drained, 15-ounces
  • 2 cups crushed white corn tortilla chips
  • ½ cup chopped fresh cilantro*
  • 3 tablespoons fresh lime juice, about 2 limes
  • 3 cups chicken stock
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • Cherry tomatoes, ripe avocado, cilantro and shredded or crumbled cotija or queso fresco cheese for serving
  • *If you are one of those folks who have an adverse taste reaction to cilantro feel free to substitute with fresh parsley.
Directions
  • Step 1 Pour the olive oil into a large Dutch oven placed over medium heat. When the oil is hot add the chopped onion and poblano pepper. Cook until the onion is translucent and the peppers are tender, about 10 to 15 minutes.
  • Step 2 Toss in the corn and stir together with the onion and peppers.
  • Step 3 Add the chili powder and the cumin along with the roasted chicken and the beans. Pour in the salsa verde and stir to mix together.
  • Step 4 Add the crushed chips and the chopped cilantro. Pour in the chicken stock, the kosher salt and the black pepper.
  • Step 5 Cook over medium-low heat for 20 to 30 minutes until all the ingredients are heated through and the chips have softened into the chili.
  • Step 6 Serve with your favorite toppings.
  • Step 7 Add additional chicken stock as needed to reheat any leftovers.
Spiced Pear Bellinis

Spiced Pear Bellinis

Sparkling cocktails shouldn’t be reserved for special occasions or the holidays. And here’s one good reason to pop the cork on the bubbly! It’s a refreshing twist on the classic Bellini delivered with a subtle sweetness from fresh pears and a hint of spice from cinnamon and nutmeg.

With an extra bottle or two of Prosecco left in my fridge post New Year’s – toasting the last weekend of the first month of 2019 seemed to be in order. I also had a handful of ripe pears on my counter so this was a great fit for my “leftovers”!

Purée ripe pears…

then add a splash of pear brandy – a gorgeous spirit made with over 30 pounds of pears in very bottle. Even if you’re not one to sip on such, brandy and cognacs add a beautiful depth in cooking or cocktails.

Toss in a sprinkling of ground cinnamon and freshly grated nutmeg to highlight the delightful flavor of pears then finish with a generous splash of chilled bubbly.

You’ve got an elegant drink for your brunch menu or cocktails for a relaxing afternoon or evening curled up in front of a fire!

Spiced Pear Bellinis

¼ cup pear purée, about 2 ripe pears peeled and cored

½ teaspoon of Fruit Fresh

2 teaspoons pear brandy

1/8 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1-1/4 cup Prosecco or champagne, well chilled

Purée the ripe pears using an immersion blender or standard blender. You will need ¼ cups of the purée. Stir in the Fruit Fresh to help preserve the light color of the pears. You can refrigerate the pear purée, covered for a day or two.

Pour the pear purée into a cocktail mixer.

Add the pear brandy along with the cinnamon and nutmeg.

Stir or whisk to blend the spices into the pear purée.

Add the chilled Prosecco and stir well.

Pour the Bellinis into champagne flutes or white wine goblets. Makes 2 to 3 cocktail depending on the type of barware you use.

Spiced Pear Bellinis, courtesy of Preserving Good Stock

January 25, 2019
: Makes 2 cocktails.

A refreshing twist on the classic Bellini delivered with a subtle sweetness from fresh pears and a hint of spice from cinnamon and nutmeg.

By:

Ingredients
  • ¼ cup pear purée, about 2 ripe pears peeled and cored
  • ½ teaspoon of Fruit Fresh
  • 2 teaspoons pear brandy
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1-1/4 cup Prosecco or champagne, well chilled
Directions
  • Step 1 Purée the ripe pears using an immersion blender or standard blender. You will need ¼ cups of the purée. Stir in the Fruit Fresh to help preserve the light color of the pears. You can refrigerate the pear purée, covered for a day or two.
  • Step 2 Pour the pear purée into a cocktail mixer.
  • Step 3 Add the pear brandy along with the cinnamon and nutmeg. Stir or whisk to blend the spices into the pear purée.
  • Step 4 Add the chilled Prosecco and stir well.
  • Step 5 Pour the Bellinis into champagne flutes or white wine goblets.
Sausage and Tomato Frittata

Sausage and Tomato Frittata

Fluffy eggs tossed with three types of wonderful cheese – nutty Fontina, Parmesan and creamy Ricotta. Then roasted cherry tomatoes, fresh thyme, parsley and arugula are added along with some gorgeous Italian sausage. All together, you’ve got one amazing frittata!

Hearty enough for dinner yet perfect for breakfast or brunch, frittatas are essentially a cross between an omelet and a quiche. They’re a delicious way to feed a group but don’t wait until you have a crowd to make one. I often whip one up just for the Engineer and myself then gently reheat the leftovers.

Frittatas are easy to make and the combination of ingredients is limited only by your imagination. This version comes compliments of Emily and is a takeoff of a recipe from Bobby Flay, one of our favorite chefs.

Made with cherry tomatoes – always sweet and full of tomato flavor – along with a variety of herbs and greens including fresh thyme, parsley and peppery arugula.

Plus a blend of cheeses – Parmesan, Fontina and ricotta and the savory flavors of Italian sausage make this dish a delight for the palate.

Emily and I made this over the holidays and got a jump on brunch by prepping some of the steps in advance. You can cook the sausage and roast the tomatoes the day before and refrigerate overnight. Then when you’re ready to eat the frittata comes together quickly!

Top with an extra dollop of luscious ricotta and serve on a bed of arugula. Easy. Flavorful. Wonderful!

Sausage and Tomato Frittata

3 tablespoons olive oil, divided

1 tablespoon aged balsamic vinegar

1 pint cherry tomatoes, about 18 to 20 tomatoes, sliced in half

1 teaspoon kosher salt, divided

½ teaspoon freshly ground pepper, divided

2 teaspoons fresh thyme leaves or ½ teaspoon dried

¾ pound mild sweet Italian sausage or pork breakfast sausage if preferred

8 extra-large eggs

¾ cup shaved or shredded Fontina cheese*

¾ cup shaved or shredded Parmesan cheese*

1-1/4 cup ricotta cheese, divided

¼ cup chopped parsley

1 cup arugula, packed when measuring

2 tablespoons butter

* Sartori’s Reserve Cheese Tuscan blend is a beautiful blend of shaved Fontina and Parmesan cheese, perfect for this frittata.

Pour 2 tablespoons of the olive along with the balsamic vinegar into a small baking dish. Toss in the cherry tomatoes, ½ teaspoon of the kosher salt, ¼ teaspoon of the black pepper and the thyme.

Roast in a 350-degree oven for 30 minutes. Let the tomatoes cool while you mix the other ingredients for the frittata.

Pour the remaining 1 tablespoon olive oil into a nonstick, ovenproof skillet and warm over medium-heat. When the oil is shimmering add the sausage and cook until the meat is no longer pink, about 5 minutes.

Transfer the sausage to a bowl lined with paper towels to capture any renderings off the sausage. Wipe the pan clean and set aside for the frittata. In a large bowl whisk the eggs until light.

Add the remaining ½ teaspoon kosher salt, the remaining ¼ cup black pepper, the Fontina cheese, Parmesan cheese, 1 cup of the ricotta cheese, ¼ cup chopped parsley. .

Stir in the arugula, the roasted tomatoes and the sausage.

Heat the butter in the skillet over medium heat. Pour in the egg mixture and if needed work the ingredients in the pan to evenly distribute them in the frittata.

Cook over medium heat until the edges of the frittata start to set up.

Bake in a 350-degree oven until the eggs are set in the center, about 20 to 25 minutes.

Let the frittata set for about 5 minutes then transfer to a cutting board or serving platter.

Top with the remaining ¼ cup of Ricotta cheese.

Serves 6 to 8.

Sausage and Tomato Frittata, courtesy of Preserving Good Stock

January 23, 2019
: Serves 6.

Fluffy eggs tossed with three types of wonderful cheese - nutty Fontina, Parmesan and creamy Ricotta. Then roasted cherry tomatoes, fresh thyme, parsley and arugula are added along with some gorgeous Italian sausage. All together, you’ve got one amazing frittata!

By:

Ingredients
  • 3 tablespoons olive oil, divided
  • 1 tablespoon aged balsamic vinegar
  • 1 pint cherry tomatoes, about 18 to 20 tomatoes, sliced in half
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 2 teaspoons fresh thyme leaves or ½ teaspoon dried
  • ¾ pound mild sweet Italian sausage or pork breakfast sausage if preferred
  • 8 extra-large eggs
  • ¾ cup shaved or shredded Fontina cheese*
  • ¾ cup shaved or shredded Parmesan cheese*
  • 1-1/4 cup ricotta cheese, divided
  • ¼ cup chopped parsley
  • 1 cup arugula, packed when measuring
  • 2 tablespoons butter
  • * Sartori’s Reserve Cheese Tuscan blend is a beautiful blend of shaved Fontina and Parmesan cheese, perfect for this frittata.
Directions
  • Step 1 Pour 2 tablespoons of the olive along with the balsamic vinegar into a small baking dish. Toss in the cherry tomatoes, ½ teaspoon of the kosher salt, ¼ teaspoon of the black pepper and the thyme. Roast in a 350-degree oven for 30 minutes.
  • Step 2 Let the tomatoes cool while you mix the other ingredients for the frittata.
  • Step 3 Pour the remaining 1 tablespoon olive oil into a nonstick, ovenproof skillet and warm over medium-heat. When the oil is shimmering add the sausage and cook until the meat is no longer pink, about 5 minutes.
  • Step 4 Transfer the sausage to a bowl lined with paper towels to capture any renderings off the sausage. Wipe the pan clean and set aside for the frittata.
  • Step 5 In a large bowl whisk the eggs until light. Add the remaining ½ teaspoon kosher salt, the remaining ¼ cup black pepper, the Fontina cheese, Parmesan cheese, 1 cup of the ricotta cheese, ¼ cup chopped parsley.
  • Step 6 Stir in the arugula, the roasted tomatoes and the sausage.
  • Step 7 Heat the butter in the nonstick skillet over medium heat. Pour in the egg mixture and if needed work the ingredients in the pan to evenly distribute them in the frittata.
  • Step 8 Cook over medium heat until the edges of the frittata start to set up.
  • Step 9 Bake in a 350-degree oven until the eggs are set in the center, about 20 to 25 minutes.
  • Step 10 Let the frittata set for about 5 minutes then transfer to a cutting board or serving platter.
  • Step 11 Top with the remaining ¼ cup of Ricotta cheese.
Avocado Bread

Avocado Bread

Ripe avocados baked into a quick bread with beautiful tones of ground cinnamon, pure vanilla and crunchy pecans. This will throw your avocado toast into a different dimension!

I had seen this recipe in a number of my older cookbooks and with the wild popularity of toast topped with avocados, my curiosity got the better of me. So I decided to sacrifice three perfectly ripe avocados and give it a try. Add the basic ingredients of any great quick bread plus the amazing combination of whole eggs with a generous dose of cinnamon, pure vanilla extract and toasted pecans.

The result was a quirky looking green batter that turns into a wonderfully tender and delicately spiced nut bread!

Also known as alligator pears, thanks in part to their shape and texture of their skin, avocados are an extremely popular fruit. But until recently their main culinary contribution seemed to serve as an addition to salads or as the main player in guacamole.

I love avocado toast mainly because I’m quite fond of avocados. But my engineer doesn’t share my passion. He’s not a fan of avocados – too much guacamole in the 70s! So when I made this I intentionally neglected to tell the engineer what was in it. He walked in the backdoor while the bread was baking and he was hooked. The aroma is captivating and the avocados blend nicely into the spiced flavor of the batter making it hard to guess this bread’s “secret” ingredient!

Use ripe avocados and it’s okay if they have a brown spot or two from being a bit overripe. You just want them soft enough to mash. The avocados in the batter provide a creamy platform to transport those great flavors you’re tossing into the mix.

An unusual combination for sure! But what’s created is a bread perfect for pairing with chicken salad for lunch or alongside fruit for brunch –  or just a slice for snacking!

Avocado Bread

3 extra-large eggs

1 cup vegetable oil

1-3/4 cups sugar

2 cups mashed ripe avocados, about 3 large avocados

3 teaspoons pure vanilla extract

3 cups plus two tablespoons flour, divided

¼ teaspoon baking powder

1 teaspoon kosher salt

1 teaspoon baking soda

3 teaspoons ground cinnamon

1 cup toasted chopped pecans

Beat the eggs on medium-high until they are light in color, about 4 to 5 minutes.

Pour in the vegetable oil and the sugar and continue beating on medium speed until light and creamy, about 3 minutes.

Blend in the mashed avocados and then add the vanilla extract.

In a small bowl whisk together 3 cups of the flour, the baking powder, baking soda and ground cinnamon.

Add about 1 cup of the flour mixture at a time to the batter, mixing on low speed just until the flour disappears.

Toss the toasted pecans with the remaining 2 tablespoons of flour. Stir into the batter on low speed.

Divide the batter between 2 small loaf pans, 7” x 3” that have been sprayed with cooking spray. Lining with a sheet of parchment makes a clean and easy removal from the pan.

Bake in a 350-degree oven for 55 to 60 minutes or until the bread tests done with a toothpick. Cool the bread in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.

Makes 2 small loaves.

Avocado Bread, courtesy of Preserving Good Stock

January 21, 2019
: Makes 2 small loaves.

Ripe avocados baked into a quick bread with beautiful tones of ground cinnamon and pure vanilla.

By:

Ingredients
  • 3 extra-large eggs
  • 1 cup vegetable oil
  • 1-3/4 cups sugar
  • 2 cups mashed ripe avocados, about 3 large avocados
  • 3 teaspoons pure vanilla extract
  • 3 cups plus two tablespoons flour, divided
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 cup toasted chopped pecans
Directions
  • Step 1 Beat the eggs on medium-high until they are light in color, about 4 to 5 minutes.
  • Step 2 Pour in the vegetable oil and the sugar and continue beating on medium speed until light and creamy, about 3 minutes.
  • Step 3 Blend in the mashed avocados and then add the vanilla extract.
  • Step 4 In a small bowl whisk together 3 cups of the flour, the baking powder, baking soda and ground cinnamon.
  • Step 5 Add about 1 cup of the flour mixture at a time to the batter, mixing on low speed just until the flour disappears.
  • Step 6 Toss the toasted pecans with the remaining 2 tablespoons of flour. Stir into the batter and mix on low speed.
  • Step 7 Divide the batter between 2 small loaf pans, 7” x 3” that have been sprayed with cooking spray. Lining with a sheet of parchment makes a clean and easy removal from the pan.
  • Step 8 Bake in a 350-degree oven for 55 to 60 minutes or until the bread tests done with a toothpick.
  • Step 9 Cool the bread in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
Shepherd’s Pie

Shepherd’s Pie

Lamb and pork sautéed with sweet onions and carrots then topped with a bed of creamy mashed potatoes. Comfort does have a name and it’s Shepherd’s Pie!

Neither my Mom nor my Grandmothers were prone to waste leftovers so I learned from the best. Having a large amount of leftover mashed potatoes can mean one of two things in my kitchen – potato soup or Shepherd’s Pie.

There are so many versions of this dish with its Irish roots. Cottage Pie is similar but made with beef while Shepherd’s Pie is made with lamb. My version has both ground lamb and pork finished in a rich gravy made with beef stock, tomato paste and a splash of Worcestershire.

Carrots and onions are sautéed then tossed with the tender meat before being topped with a delightful layer of buttery Yukon gold potatoes.

For ease in clean up use a deep pan or dish, one that’s around 3” deep and goes from stovetop to the oven. I have a favorite Le Creuset piece that the Engineer bought me – perfect for cooking and serving.

You’ll need about 4 cups of mashed potatoes so if you don’t have enough (or any) leftovers on hand you can make a full or partial batch while you’re cooking the meat and vegetables.

Your “meat and potatoes” folks will love this classic casserole. It’s a satisfying, stick to your ribs kind of meal!

Shepherd’s Pie

For the mashed potato topping:

2 to 2-1/2 pounds Yukon gold potatoes, peeled and cut into 3” pieces

½ to 1 teaspoon kosher salt plus extra for cooking the potatoes

½ teaspoon freshly cracked black pepper

¼ teaspoon freshly grated nutmeg

6 tablespoons butter

¾ to 1 cup half and half

For the meat filling:

4 tablespoons olive oil, divided

1 pound ground lamb

1 pound ground pork

1-1/2 teaspoons kosher salt, divided

½ teaspoon freshly cracked black pepper

1 small sweet onion, chopped, about 1

3 carrots chopped, about 1-1/2 cups

4-1/2 tablespoons tomato paste

2 tablespoons flour

2 cups beef stock

1 teaspoon Worcestershire sauce

1 teaspoon concentrated beef stock, such as Better Than Bouillon

½ teaspoon dark brown sugar

For the potatoes:

Put the potatoes in a large saucepan or stockpot and cover with cold water. Add a handful of kosher salt and cook the potatoes over medium heat until they are tender, about 30 to 40 minutes. Using a slotted spoon or spider transfer the cooked potatoes to a large bowl. Add ½ teaspoon of the kosher salt, the black pepper, nutmeg and butter.

Mash the potatoes adding enough half and half to make the potatoes creamy and spreadable – a few lumps are fine! Check for seasoning and add more kosher salt and black pepper if needed.

Makes about 4 cups of mashed potatoes.

For the meat filling:

Pour 2 tablespoons of the olive oil into a large, deep ovenproof pan. Heat the olive oil over medium-heat. When hot add the ground lamb, the pork along with 1 teaspoon of the kosher salt and ½ teaspoon black pepper. Cook until the meat is cooked through and browned, about 5 to 7 minutes.

Using a slotted spoon or spider transfer the meat to a bowl. Drain off any juices in the pan.

Add the remaining 2 tablespoons olive oil and heat over medium-heat. Toss in the chopped onions and carrots. Cook until the carrots are tender, about 10 to 15 minutes.

Stir in the tomato paste and the cooked lamb and pork. Add the flour stirring to coat the meat and vegetables.

Pour in the beef stock along with the Worcestershire sauce, the concentrated beef stock and the brown sugar and stir to mix well.

Continue cooking over medium heat until the sauce has started to thicken. Remove the meat filling from the heat. Spoon the mashed potatoes over the top of the meat filling, spreading to cover.

Place the Shepherd’s Pie in a 400-degree oven for 15 to 20 minutes until the meat filling is bubbling up.

Serves 6

Shepherd's Pie, courtesy of Preserving Good Stock

January 18, 2019
: Makes 6 servings.

Lamb and pork sautéed with sweet onions and carrots and top with a bed of creamy mashed potatoes. Comfort does have a name and it’s Shepherd’s Pie!

By:

Ingredients
  • For the mashed potato topping:
  • 2 to 2-1/2 pounds Yukon gold potatoes, peeled and cut into 3” pieces
  • ½ to 1 teaspoon kosher salt plus extra for cooking the potatoes
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 6 tablespoons butter
  • ¾ to 1 cup half and half
  • For the meat filling:
  • 4 tablespoons olive oil, divided
  • 1 pound ground lamb
  • 1 pound ground pork
  • 1-1/2 teaspoons kosher salt, divided
  • ½ teaspoon freshly cracked black pepper
  • 1 small sweet onion, chopped, about 1
  • 3 carrots chopped, about 1-1/2 cups
  • 4-1/2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 cups beef stock
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon concentrated beef stock, such as Better Than Bouillon
  • ½ teaspoon dark brown sugar
Directions
  • Step 1 For the potatoes:
  • Step 2 Put the potatoes in a large saucepan or stockpot and cover with cold water. Add a handful of kosher salt and cook the potatoes over medium heat until they are tender, about 30 to 40 minutes.
  • Step 3 Using a slotted spoon or spider transfer the cooked potatoes to a large bowl. Add ½ teaspoon of the kosher salt, the black pepper, nutmeg and butter.
  • Step 4 Mash the potatoes adding enough half and half to make the potatoes creamy and spreadable – a few lumps are fine! Check for seasoning and add more kosher salt and black pepper if needed.
  • Step 5 Makes about 4 cups of mashed potatoes.
  • Step 6 For the meat filling:
  • Step 7 Pour 2 tablespoons of the olive oil into a large, deep ovenproof pan. Heat the olive oil over medium-heat. When hot add the ground lamb, the pork along with 1 teaspoon of the kosher salt and ½ teaspoon black pepper. Cook until the meat is cooked through and browned, about 5 to 7 minutes.
  • Step 8 Using a slotted spoon or spider transfer the meat to a bowl. Drain off any juices in the pan.
  • Step 9 Add the remaining 2 tablespoons olive oil and heat over medium-heat. Toss in the chopped onions and carrots. Cook until the carrots are tender, about 10 to 15 minutes.
  • Step 10 Stir in the tomato paste and the cooked lamb and pork. Add the flour stirring to coat the meat and vegetables.
  • Step 11 Pour in the beef stock along with the Worcestershire sauce, the concentrated beef stock and the brown sugar and stir to mix well.
  • Step 12 Continue cooking over medium heat until the sauce has started to thicken. Remove the meat filling from the heat.
  • Step 13 Spoon the mashed potatoes over the top of the meat filling, spreading to cover.
  • Step 14 Place the Shepherd’s Pie in a 400-degree oven for 15 to 20 minutes until the meat filling is bubbling up.
Fish Chowder

Fish Chowder

Rich and savory with chunks of tender new potatoes and flaky white fish simmered in a luscious broth highlighted by the essence of thyme.

Though I spend hours in the kitchen there are nights when I have limited time to make dinner. Soup is a perfect way to tackle a meal and satisfy the Engineer in my life – and this has become one of my “go to” recipes. It’s a wonderful chowder that comes together in fairly short order and with limited prep time.

Chowders are such delightful and hearty members of the soup family – and they’re a meal on their own. They come loaded with sweet onions and chunks of potatoes simmered in a base thickened with a buttery roux and finished with a touch of cream.

And though most of us are more familiar with clam or corn chowders this version with white fish well is equally wonderful. You can use your favorite white fish – I’ve used halibut, Pollock and cod. In a pinch I’ve tossed in fillets of catfish or tilapia with surprisingly good results. Savory tones come from the onion and fresh thyme. New or russet potatoes are simmered until tender in a base of seafood stock and white wine.

Cooking time for the fish will vary depending on the thickness and type of your fish fillets, so start with the shortest cooking time and cook just until the fish is opaque. The beauty of this chowder, it’s easy to keep all the items on hand with fish in the freezer, onions, potatoes and cartons of stock in your pantry. And you can use dried thyme in place of fresh.

Top with a sprinkling of fresh parsley and serve with a toasted baguette. Dinner is on the table!

Fish Chowder

6 tablespoons butter, divided

½ sweet onion, chopped – about 1 cup

3 new potatoes, scrubbed and diced into bite-size pieces, about 3-1/2 cups

4 to 5 sprigs fresh thyme, divided

4 tablespoons flour, divided

¼ cup dry white wine

5 cups seafood stock*

½ cup clam juice

½ to 1 tablespoon concentrated vegetable stock, such as Better Than Bouillon

1 to 1-1/2 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 pound firm white fish fillet, such as halibut, cod, haddock or Pollock

Fresh parsley for garnish

*If you can’t find seafood stock you can also use vegetable stock.

Melt 4 tablespoons of the butter in a large Dutch oven over medium heat. Toss in the chopped onion and the new potatoes along with about 1 teaspoon fresh thyme leaves stripped from the stem. Cook until the onions and potatoes are becoming tender, about 10 to 12 minutes.

Add the flour, stirring to coat the vegetables and cook for about 2 to 3 minutes, stirring frequently.

Pour in the white wine, the seafood stock, clam juice, ½ tablespoon of the concentrated vegetable stock, the remaining sprigs of thyme, 1 teaspoon of the kosher salt and the black pepper. If you’re using dried thyme add 1 teaspoon in place of the fresh.

Continue cooking over medium heat stirring until the base of the chowder has thickened and the potatoes are tender and cooked through, about 15 to 20 minutes. Check for seasoning, adding the additional ½ tablespoon of concentrated vegetable stock and ½ teaspoon kosher salt if needed. The amount of concentrated stock and kosher salt will vary depending upon the seafood stock and concentrated vegetable stock you use.

At this point you can hold the chowder base or even refrigerate it overnight. About ten minutes before you’re ready to serve the chowder add the fish to the hot chowder base. Cover the Dutch oven and reduce the heat to low.

Continue cooking the chowder for about 5 to 10 minutes or until the fish is opaque and flakes apart. The cooking time for the fish will vary depending upon the thickness of the fillet.Gently break up the fish then pour in the cream and warm through for about 3 minutes.

Ladle into bowls and top with chopped fresh parsley.

To reheat any leftovers, warm gently over medium-low heat. The chowder will thicken after refrigeration – you can thin by adding additional stock or half and half.

Makes 4 to 5 servings.

Fish Chowder, courtesy of Preserving Good Stock

January 16, 2019
: Makes 4 to 5 servings.

Rich and savory with chunks of tender new potatoes and flaky white fish simmered in a luscious broth highlighted by the essence of thyme.

By:

Ingredients
  • 6 tablespoons butter, divided
  • ½ sweet onion, chopped – about 1 cup
  • 3 new potatoes, scrubbed and diced into bite-size pieces, about 3-1/2 cups
  • 4 to 5 sprigs fresh thyme, divided*
  • 4 tablespoons flour, divided
  • ¼ cup dry white wine
  • 5 cups seafood stock*
  • ½ cup clam juice
  • ½ to 1 tablespoon concentrated vegetable stock, such as Better Than Bouillon
  • 1 to 1-1/2 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound firm white fish fillet, such as halibut, cod, haddock or Pollock
  • Fresh parsley for garnish
  • *You can substitute fresh thyme with 1 teaspoon dried thyme. And if you can’t find seafood stock you can also use vegetable stock.
Directions
  • Step 1 Melt 4 tablespoons of the butter in a large Dutch oven over medium heat.
  • Step 2 Toss in the chopped onion and the new potatoes along with about 1 teaspoon fresh thyme leaves stripped from the stem. Cook until the onions and potatoes are becoming tender, about 10 to 12 minutes.
  • Step 3 Add the flour, stirring to coat the vegetables and cook for about 2 to 3 minutes, stirring frequently.
  • Step 4 Pour in the white wine, the seafood stock, clam juice, ½ tablespoon of the concentrated vegetable stock, the remaining sprigs of thyme, 1 teaspoon of the kosher salt and the black pepper. If you’re using dried thyme add 1 teaspoon in place of the fresh.
  • Step 5 Continue cooking over medium heat stirring until the base of the chowder has thickened and the potatoes are tender and cooked through, about 15 to 20 minutes.
  • Step 6 Check for seasoning, adding the additional ½ tablespoon of concentrated vegetable stock and ½ teaspoon kosher salt if needed. The amount of concentrated stock and kosher salt will vary depending upon the seafood stock and concentrated vegetable stock you use.
  • Step 7 At this point you can hold the chowder base or even refrigerate it overnight.
  • Step 8 About ten minutes before you’re ready to serve the chowder add the fish to the hot chowder base. Cover the Dutch oven and reduce the heat to low.
  • Step 9 Continue cooking the chowder for about 5 to 10 minutes or until the fish is opaque and flakes apart. The cooking time for the fish will vary depending upon the thickness of the fillet.
  • Step 10 Gently break up the fish. Pour in the cream and warm through for about 3 minutes.
  • Step 11 Ladle into bowls and top with chopped fresh parsley.
  • Step 12 To reheat any leftovers, warm gently over medium-low heat. The chowder will thicken after refrigeration – you can thin by adding additional stock or half and half.
Blueberry Bread

Blueberry Bread

Fragrant tea bread – full of plump, fresh blueberries nestled into subtle notes of lemon. Dusted with a bit of cinnamon and sugar and this quick bread delivers a brightness on a grey winter day!

It’s the middle of January but there is a bounty of fresh berries on display at the market and they are very hard to resist!

Now what to do with pints of those fresh blueberries? After digging through dozens of my Mom’s recipes I ran across this gem using blueberries and lemon.

It’s a basic tea bread, also known as a quick bread. It starts with butter creamed with sugar and whole eggs. Wet and dry ingredients are lightly blended together followed by pure vanilla extract and lemon extract. Then fresh lemon zest adds an accent to those sweet blueberries.

As with any tea bread or quick bread – once you begin adding the flour, add it gently or your bread will be tough!

If you can’t find fresh blueberries you can certainly use frozen, but add them to the batter while they’re still frozen. Once thawed, fruit tends to become very soft and the juices run from the fruit. Tossing the berries in a small amount of flour before folding them into the batter keeps them from sinking to the bottom. This works for any fruit or nuts that you’re adding to quick bread or muffins.

The flavor of this blueberry bread is delicate and delightfully balanced with the sunny taste of lemon. Wonderful on its own, adding a dollop of lemon curd and garnishing with fresh blueberries is also quite nice!

Blueberry Bread

½ cup unsalted butter, room temperature

1 cup sugar

2 extra-large eggs, room temperature

2-1/4 cups flour, plus 1 teaspoon – divided

½ teaspoon kosher salt

2 teaspoons baking powder

½ cup milk

1-1/2 teaspoons lemon extract

1 teaspoon pure vanilla extract

Zest of two lemons, about 2 teaspoons

1-1/4 cups blueberries, divided – preferably fresh

For the topping:

¼ teaspoon cinnamon

1 teaspoon sugar

Spray a large metal loaf pan (9”x 5”x 3”) with cooking spray then line the pan with a sheet of parchment paper.

Beat the butter on medium speed until creamy, about 1 to 2 minutes.

Pour in the sugar and continue beating until well combined and fluffy – about 2 minutes.

Add one egg, mixing into the butter and sugar on medium speed for about 30 seconds.

Toss in the second egg and beat with the butter for about 3 minutes until the mixture is very light and fluffed.

In a small bowl whisk in 2-1/4 cups of the flour with the kosher salt and the baking powder.

Scoop about ¼ of the flour into the butter and egg mixture. Blend on low-speed just until the flour disappears. Pour in about 1/3 of the milk. Repeat adding the flour and milk in portions, ending with the flour. Don’t over mix or the bread will be tough.

Toss in the lemon and vanilla extracts along with the lemon zest.

Combine 1 cup of the blueberries with the remaining 1 teaspoon flour, tossing lightly to coat the blueberries.

Using a spatula gently fold in the flour-coated blueberries by hand taking care not to break the berries, but it’s okay if a few do!

Spoon the batter into the prepared loaf pan then spread the remaining ¼ cup blueberries over the top of the batter.

Whisk together the ¼ teaspoon of cinnamon with the 1 teaspoon sugar for the topping. Sprinkle the cinnamon sugar over the batter and berries.

Bake in a 350-degree oven for 50 to 60 minutes or until the bread tests done with a toothpick inserted into the center of the loaf. Cool the bread in the pan on a rack for 10 minutes then remove and finish cooling on a wire rack.

Serve plain or with lemon curd and fresh blueberries.

Makes one large loaf.

Blueberry Bread, courtesy of Preserving Good Stock

January 14, 2019
: Makes one large loaf.

Fragrant tea bread - full of plump, fresh blueberries nestled in subtle notes of lemon.

By:

Ingredients
  • For the bread:
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 extra-large eggs, room temperature
  • 2-1/4 cups flour, plus 1 teaspoon - divided
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • 1-1/2 teaspoons lemon extract
  • 1 teaspoon pure vanilla extract
  • Zest of two lemons, about 2 teaspoons
  • 1-1/4 cups blueberries, divided – preferably fresh
  • For the topping:
  • ¼ teaspoon cinnamon
  • 1 teaspoon sugar
Directions
  • Step 1 Spray a large metal loaf pan (9”x 5”x 3”) with cooking spray then line the pan with a sheet of parchment paper.
  • Step 2 Beat the butter on medium speed until creamy, about 1 to 2 minutes.
  • Step 3 Pour in the sugar and continue beating until well combined and fluffy – about 2 minutes.
  • Step 4 Add one egg, mixing into the butter and sugar on medium speed for about 30 seconds. Toss in the second egg and beat with the butter for about 3 minutes until the mixture is very light and fluffed.
  • Step 5 In a small bowl whisk in 2-1/4 cups of the flour with the kosher salt and the baking powder.
  • Step 6 Scoop about ¼ of the flour into the butter and egg mixture. Blend on low-speed just until the flour disappears. Pour in about 1/3 of the milk. Repeat adding the flour and milk in portions, ending with the flour. Don’t over mix or the bread will be tough.
  • Step 7 Toss in the lemon and vanilla extracts along with the lemon zest.
  • Step 8 Combine 1 cup of the blueberries with the remaining 1 teaspoon flour, tossing lightly to coat the blueberries.
  • Step 9 Using a spatula gently fold in the flour-coated blueberries by hand taking care not to break the berries – but it’s okay if a few do!
  • Step 10 Spoon the batter into the prepared loaf pan then spread the remaining ¼ cup blueberries over the top of the batter.
  • Step 11 Whisk together the ¼ teaspoon of cinnamon with the 1 teaspoon sugar for the topping. Sprinkle the cinnamon sugar over the batter and berries.
  • Step 12 Bake in a 350-degree oven for 50 to 60 minutes or until the bread tests done with a toothpick inserted into the center of the loaf.
  • Step 13 Cool the bread in the pan on a rack for 10 minutes then remove and finish cooling on a wire rack.
  • Step 14 Serve plain or with lemon curd and fresh blueberries.
Chicken Marbella – Roasted Chicken with Prunes, Olives and Capers

Chicken Marbella – Roasted Chicken with Prunes, Olives and Capers

Chicken Marbella is one of those recipes that you just need a little faith to try. The payoff is so worth it!

Take the saltiness from plump green olives and capers – those delightful little pickled flower buds – and you have elevated roasted chicken to something quite special. But toss in prunes and the mix of tastes and textures is an unexpected blend of savory with an oh, so lightly sweet note. Certainly not your ordinary roasted chicken.

Prunes are one of the much ignored or maligned dried fruits. Prunes – simply dried plums – have a gentle sweetness that captures a bit of summer even in the midst of winter.

I make this dish with chicken breasts but if you prefer a drumstick or two you can use chicken legs and thighs, or a mix. I always look for “bone-in and skin on” chicken when roasting. The chicken tends be more flavorful and is less apt to dry out while cooking.

You can marinate the chicken in as little as 30 minutes or let it rest overnight if you want or need to prep in advance.

The aromas that fill your house let you know something special is on the way. Elegant enough for your favorite dinner guests – easy enough for a weeknight family dinner!

Chicken Marbella – Roasted Chicken with Prunes, Olives and Capers

4 tablespoons olive oil

2 teaspoons minced garlic

1 teaspoon dried oregano

1 cup prunes, about 22

5 tablespoons capers

3-1/2 tablespoons brown sugar, divided

2 bay leaves

½ cup green pitted olives (without pimento), about 12

½ cup white wine, divided

½ medium sweet onion, sliced thinly

4 bone-in chicken breasts, with skin

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

¼ cups sliced almonds

Mix together the olive oil, minced garlic, oregano, prunes, capers, 1-1/2 tablespoons of the brown sugar, bay leaves, olives and ¼ cup of the white wine.

Place the chicken and the sliced onions in a large storage bag then pour the marinade over the chicken then seal the bag.

Lay the bag flat inside a baking dish to catch any leaks. Work the marinade around the chicken to coat well.

Refrigerate for at least 30 minutes or overnight, turning periodically to keep the chicken covered in the marinade.

About 30 to 45 minutes before you’re ready to roast lightly spray a roasting pan with a cooking spray. Remove the onions from the marinade and spread them out across the bottom of the pan. Place the chicken on top of the onions and season with the kosher salt and black pepper. Sprinkle the remaining 2 tablespoons of brown sugar on top of each chicken breast, gently pressing it onto the chicken. Reserve the marinade.

Pour the remaining ¼ cup white wine into the pan and roast in a 375-degree oven for 45 minutes.

Add the reserved marinade with the capers, olives and prunes to the pan along with the almonds. Continue to roast for another 10 to 15 minutes or until the thickest part of the chicken reaches 165-degrees and the juices run clear.

Turn the oven to broil and cook for an additional 2 to 3 minutes to crisp the skin of the chicken and toast the almonds. Serve over creamy mashed potatoes and top with the prunes, capers, olives, toasted almonds and the pan sauce.

Makes 4 servings.

Chicken Marbella - Roasted Chicken with Prunes, Olives and Capers, courtesy of Preserving Good Stock

January 11, 2019
: Makes 4 servings.

Take saltiness from plump green olives and capers - those delightful little pickled flower buds – and you have elevated roasted chicken to something quite special. But toss in prunes and the mix of tastes and textures is an unexpected blend of savory with an oh, so lightly sweet note. Certainly not your ordinary roasted chicken!

By:

Ingredients
  • 4 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 cup prunes, about 22
  • 5 tablespoons capers
  • 3-1/2 tablespoons brown sugar, divided
  • 2 bay leaves
  • ½ cup green pitted olives (without pimento), about 12
  • ½ cup white wine, divided
  • ½ medium sweet onion, sliced thinly
  • 4 bone-in chicken breasts, with skin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ cups sliced almonds
Directions
  • Step 1 Mix together the olive oil, minced garlic, oregano, prunes, capers, 1-1/2 tablespoons of the brown sugar, bay leaves, olives and ¼ cup of the white wine.
  • Step 2 Place the chicken and the sliced onions in a large storage bag and pour the marinade over the chicken then seal the bag.
  • Step 3 Lay the bag flat inside a baking dish to catch any leaks. Work the marinade around the chicken to coat well.
  • Step 4 Refrigerate for at least 30 minutes or overnight, turning periodically to keep the chicken covered in the marinade.
  • Step 5 About 30 to 45 minutes before you’re ready to roast lightly spray a roasting pan with a cooking spray. Remove the onions from the marinade and spread them out across the bottom of the pan. Place the chicken on top of the onions and season with the kosher salt and black pepper.
  • Step 6 Sprinkle the remaining 2 tablespoons of brown sugar on top of each chicken breast, gently pressing it onto the chicken. Reserve the marinade.
  • Step 7 Pour the remaining ¼ cup white wine into the pan and roast in a 375-degree oven for 45 minutes.
  • Step 8 Add the reserved marinade with the capers, olives and prunes to the pan along with the almonds. Continue to roast for another 10 to 15 minutes or until the thickest part of the chicken reaches 165-degrees and the juices run clear.
  • Step 9 Turn the oven to broil and cook for an additional 2 to 3 minutes to crisp the skin of the chicken and toast the almonds.
  • Step 10 Serve over creamy mashed potatoes and top with the prunes, capers, olives, toasted almonds and the pan sauce.
Roasted Beet and Orange Salad with Orange Vinaigrette

Roasted Beet and Orange Salad with Orange Vinaigrette

This is a breath of brightness and beauty in the middle of winter – roasted beets served with juicy oranges and piquant red onions perched atop peppery arugula and fresh greens.

One of my many favorite things in popping in for a visit with Emily and Matthew is the discovery of new recipes on their menu. Our last trip was no exception! Emily served this gorgeous salad along with a succulent beef tenderloin for the holidays. I knew immediately this would be added to my files.

Anything with roasted beets is a yes for me. We grew up eating beets, pulling them out of the ground from my Grandmother’s enormous garden. She would can jars of those deep red beauties storing them in her root cellar for the harsh Panhandle winter months. For years fresh beets were difficult to find in the markets but now, luckily they are frequently available.

The roasted beets for this salad are paired with slices of sweet oranges and thinly sliced red onions. Luscious goat cheese is whisked into an orange juice reduction creating a creamy citrus vinaigrette. You can use your favorite mixed greens for this salad – the arugula adds a peppery bite.

But don’t be quick to toss those beet greens!. Chop them along with some of those deep crimson stems for the salad and save any extra for your favorite juice blend. (We use them in our Beet and Apple Juice.) Make sure you wash the beet greens and stems really well to remove any dirt or sand that tends to cling to them.

You can roast the beets and make the vinaigrette a day or two in advance making the prep easier.

A wonderful salad full of flavor and color – perfect for any season!

Roasted Beet and Orange Salad with Orange Vinaigrette

2 bunches of beets, about 7- 8 medium size with greens if available

2 tablespoons olive oil, divided

1 teaspoons kosher salt, divided

½ teaspoon freshly cracked black pepper

2 large navel oranges

4 cups arugula

2 cups mixed greens or beet greens and stems, rinsed well and chopped

½ small red onion, sliced very thin

½ cup toasted walnuts

For the orange vinaigrette:

¾ cup orange juice plus 2 tablespoons, divided

1-1/2 teaspoons sugar

2 tablespoons olive oil

1 package honey goat cheese, 4-ounces at room temperature plus extra for serving

1 tablespoon heavy cream

½ teaspoon kosher salt, plus extra for finishing the salad

1/8 teaspoon freshly cracked black pepper, plus extra for finishing the salad

2 tablespoon champagne vinegar

1-1/2 tablespoons aged balsamic vinegar

To roast the beets:

Trim the tops and roots off the beets, peel and cut into quarters.

Reserve the beet greens and stems if you’re using them for the salad. (Quick tip: wear food service gloves to prevent your hands from getting stained from the beet juice.) Toss the beets with the 2 tablespoons of the olive oil and spread out in a single layer on a baking sheet. For easy cleanup line the baking sheet with foil. Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Roast the beets at 400-degrees for 40 to 45 minutes, stirring about every 15 minutes. Cook until the beets are cooked through and very tender when pierced with the tip of a sharp knife.

The beets can be roasted in advance and refrigerated until you’re ready to make the salad.

To make the dressing:

Combine ¾ cup of the orange juice and the sugar in a small saucepan.

Place the pan over medium heat and simmer for about 30 to 40 minutes or until the juice is reduced down to about 3 tablespoons, stirring occasionally.

Let the juice cool then add the olive oil, the 4-ounce package of softened goat cheese and the cream, whisking until the goat cheese is smooth and blended well.

Whisk in the kosher salt and pepper with both the champagne and balsamic vinegar.

The dressing can be made in advance and refrigerated until you make the salad. Let it warm to room temperature for full flavor.

To assemble the salad:

On individual salad plates, add a handful of arugula and the mixed greens, dividing between plates then layer in the sliced red onion.

Add slices of the oranges then top with the roasted beets.

Top with toasted walnuts and additional crumbled goat cheese. Drizzle with the orange vinaigrette then sprinkle with a pinch of kosher salt and freshly cracked black pepper to taste.

Makes 4 servings.

Roasted Beet and Orange Salad with Orange Vinaigrette

January 9, 2019
: Makes 4 servings.

This is a breath of brightness and beauty – roasted beets served with juicy oranges and piquant red onions perched atop peppery arugula and fresh greens.

By:

Ingredients
  • For the salad:
  • 2 bunches of beets, about 7- 8 medium size with greens if available
  • 2 tablespoons olive oil, divided
  • 1 teaspoons kosher salt, divided
  • ½ teaspoon freshly cracked black pepper
  • 2 large navel oranges
  • 4 cups arugula
  • 2 cups mixed greens or beet greens and stems, rinsed well and chopped
  • ½ small red onion, sliced very thin
  • ½ cup toasted walnuts
  • For the orange vinaigrette:
  • ¾ cup orange juice plus 2 tablespoons, divided
  • 1-1/2 teaspoons sugar
  • 2 tablespoons olive oil
  • 1 package honey goat cheese, 4-ounces at room temperature plus extra for serving
  • 1 tablespoon heavy cream
  • ½ teaspoon kosher salt, plus extra for finishing the salad
  • 1/8 teaspoon freshly cracked black pepper, plus extra for finishing the salad
  • 2 tablespoon champagne vinegar
  • 1-1/2 tablespoons aged balsamic vinegar
Directions
  • Step 1 To roast the beets:
  • Step 2 Trim the tops and roots off the beets, peel and cut into quarters. Reserve the beet greens and stems if you’re using them for the salad. (Quick tip: wear food service gloves to prevent your hands from getting stained from the beet juice.)
  • Step 3 Toss the beets with the 2 tablespoons of the olive oil and spread out in a single layer on a baking sheet. For easy cleanup line the baking sheet with foil. Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon black pepper.
  • Step 4 Roast the beets at 400-degrees for 40 to 45 minutes, stirring about every 15 minutes. Cook until the beets are cooked through and very tender when pierced with the tip of a sharp knife.
  • Step 5 The beets can be roasted in advance and refrigerated until you’re ready to make the salad.
  • Step 6 Make the dressing:
  • Step 7 Combine ¾ cup of the orange juice and the sugar in a small saucepan. Place the pan over medium heat and simmer for about 30 to 40 minutes or until the juice is reduced down to about 3 tablespoons, stirring occasionally.
  • Step 8 Let the juice cool then add the olive oil, the 4-ounce package of softened goat cheese and the cream, whisking until the goat cheese is smooth and blended well.
  • Step 9 Whisk in the kosher salt and pepper with both the champagne and balsamic vinegar.
  • Step 10 The dressing can be made in advance and refrigerated until you make the salad. Let it warm to room temperature for full flavor.
  • Step 11 To assemble the salad:
  • Step 12 On individual salad plates, add a handful of arugula and the mixed greens, dividing between plates.
  • Step 13 Layer in the sliced red onion and pieces of the oranges then top with the roasted beets.
  • Step 14 Add the toasted walnuts and additional crumbled goat cheese. Drizzle with the orange vinaigrette then sprinkle with a pinch of kosher salt and freshly cracked black pepper to taste.