Roasted Brussel Sprouts

I'm a new convert!  Yum!

OK, I admit, I have never been a big fan of Brussel Sprouts.  As a matter of fact, not long ago, a wonderful neighbor offered me a whole stock and I refused them because they are... well, Brussel Sprouts.  The smell, they stink and they taste like tiny heads of cabbage, which is just off-putting to my nose. 

However, I watched an episode of Cook's Illustrated where they roasted Brussell Sprouts and Christopher Kimball said that the smell of Brussel Sprouts becomes nutty, fragrant and appealing when roasted.  My husband has mentioned he likes them, so I figured why not give them a go. 

The conclusion?  Mr. Kimball was right.  These are utterly delicious.  The only thing I might do differently next time is to cut them in half.  These were large Brussel Sprouts and I think they would have roasted better had I cut them in half.  In any event, they were delicious.

Roasted Brussel Sprouts
Serves Six

1 1/2 lbs Brussel Sprouts
3 TBS Olive Oil
1 tsp salt
Fresh black pepper

Preheat your oven to 400 degrees.  Clean sprouts by cutting off the dry stem and removing outer leaves.  Cut the sprouts in half if they are large.  Add the sprouts to a large bowl.  Add oil and toss with your hands until all the sprouts are lightly coated. 

Transfer to a medium sized metal cookie sheet or a metal 9x13 cake pan.  Spread out sprouts.  Sprinkle salt and pepper over the top.  Roast for 20 minutes, then shake the pan to roast the other side.  Bake another 15-20 minutes more.

Yorkshire Pudding - ala Dame Edna!

Egg and flour and milk taste good
When made into a Yorkshire pud

Ahhhh, the splendid Yorkshire Pudding.  My Mother In Law told me that Yorkies as they are affectionately known in England, were mainly used as a cost-saving method and to ensure that a cut of meat, that no doubt was terribly expensive, was stretched to feed a large, hungry family.  Yorkies were designed to fill up the tummy so eating a lot of the meat wasn't an option.  I don't know about you, but I can't think of a better appetizer myself!

My husband loves these with a roast beef.  I use the drippings of the roast, but you could also use bacon drippings or even plain vegetable oil. 

I usually make these in deep, individual cups, but you could also use your roasting pan (as long as it wasn't too big) or even individual ramekins.  The Yorkshires will spring over the top fully, so don't fill the cups up too full. 

Another favorite dish in British Pubs is a dish called "Toad In The Hole".    Using a small roasting pan, cooked sausages are plopped in the batter and it is baked just as a Yorkshire pudding.  It is served with a side of onion gravy and a simple vegetable.  It makes for a very nice meal.

This recipe came from my Mother in Law, Edna - or Dame Edna as we like to call her.  She is not well known for her "culinary" expertise, but when it comes to making traditional English recipes, there is no one like her.  She taught me this recipe and it is so simple, it's not funny. 

There are THREE TRICKS to making perfect Yorkshire puddings

1.  There are no exact measurements here.  It all depends on the eggs.  Use 1 egg for every two Yorkies you bake as a rule of thumb.  Crack open the eggs into a glass measuring cup.  Make a mental not of the measurement of the whole eggs.  This is exactly how much flour and milk you will add to your eggs in order to make the batter.  In other words, if you cracked 3 eggs and got 3/4 of a cup of eggs - you will then need 3/4 cup of flour and 3/4 cup of milk to mix in with the eggs to make the batter.  A pinch of salt and it's all over but the baking.

2.  Next secret is a ridiculously hot oven and a pan of drippings that's smoking hot.  If you're using a deep well cupcake tin, add about a 1/2 tsp of drippings per cup.  If you're using an 8x8 or a 9x9 pan, use about 2 TBS or less.  Put it in the hot oven and let it heat for at least 10 minutes.  You should notice a bit of smoke coming off the fat.  Your pan is ready for batter.

3.  Make your batter while your roast cooks.  Let it sit on the counter during the entire time.  Give it a final stir at the last minute, then quickly fill your tins.

Follow the above 3 steps and I guarantee, you'll have wonderful Yorkshire Puddings!

Dame Edna's Yorkshire Puddings
Makes Six

• Measure eggs and note the measure.  Dump the eggs into a large bowl. (I use 3 eggs for 6 Yorkies)
• Next add exactly the same amount of flour as the eggs measured.  Dump the flour into the eggs.
• Measure out the exact amount of milk as the eggs measured.  Pour the milk into the bowl with the flour and eggs. 
• Add a pinch of SALT. 

Whisk with a wire whip until the batter is smooth.  Cover with plastic wrap and let rest on the counter while your roast bakes in the oven.

After your roast is done, let it rest.  Turn the oven up to 450 Degrees Farenheit.  Prepare your tin, using 1/2 tsp beef drippings in each deep cup.  Working quickly ladle batter into each tin.  Fill to about 2/3 full. 

Bake for at least 20 minutes.  Do not open the oven until 20 minutes has passed.  At the end of the baking time, check for doneness.  If it looks wet in the middle of the Yorkie, bake for another 5 minutes.  Remove from the tins and serve immediately.

Standing Rib Roast

You know how it is, don't you?  After November's Turkey, I just don't feel like any more fowl.  We're not big Ham eaters and well, Duck or Goose doesn't strike my fancy either - more fowl?  Nah, we want BEEF!

Christmas for us, is a beautiful standing Rib Roast.  We honestly wouldn't have it any other way.  Besides, its so darned easy to roast and put together.  Let's also not forget that when cooked properly, there is nothing more savory and decadent.  With a British husband, Yorkshire Pudding is a must and I have the best recipe posted here on my blog.  My Mother-In-Law could make the best Yorkies in the world!

The below recipe works for a bone-in standing rib roast.  Go with 3 bones, which will net you about a 6 pound roast or so.  Make sure you have a nice fat cap on top to work with and keep it simple on the spices.  I like to use fresh cracked pepper and garlic salt.  Try using some herbs like rosemary or Thyme, but keep in mind that these herbs can burn in the oven and well, you know.. it doesn't really do much for the internal meat.  I rub down my roast the night before, cover it with plastic wrap and let it sit overnight before moving it out to the counter.  Let it sit for a couple hours to truly come to a nice room temperature and then start your oven. 

WARNING:  this method can create plenty of smoke, so try starting out with a clean oven and go ahead and shut off those fire alarms for the afternoon!

Standing Rib Roast
Serves Four

1 6 lb Standing Rib Roast with three ribs (you can also use a boneless rib roast, but roast it on a rack inserted into your roasting pan)
Cracked pepper
1/4 cup garlic salt

Preheat oven to 450F.  Move the rack to the lower middle section and start roasting the beef uncovered for 45 minutes.  Without removing the meat, reduce the oven temperature to 325F and keep roasting for about an hour.  Check the internal temperature of the roast.  It should be at 130 degrees for rare, but will continue cooking as it rests.  Remove the roast to a cutting board and cover with foil for at least 20 minutes.  To slice, turn the roast upside down with the fat cap down.  Slice the roast between the bones and serve.

Chicken Piccata

This is one of those classic chicken recipes that seems to have fallen out of favor.  It is rarely ever seen on the menus of restaurants.  I have no idea why because, according to my family, it is one of the best ways to prepare chicken.  Using the lowly boneless, skinless chicken breast paired with a silky, rich, yet light lemony sauce to accompany it... there's nothing better.  Served with a side of pasta, rice or boiled baby reds or smashed potatoes, this dish really delivers a "wow" factor. 

This recipe was inspired by the great folks over at America's Test Kitchen and Cooks Illustrated, however, I've changed up a couple of the details.  ATK/Cooks calls for chicken that is cut into medallions and they are not coated with anything, but salt and pepper before browning.  We prefer a bit of a crunch, but I didn't want to coat it with a batter.  Instead, I chose Panko Bread Crumbs and simply gave the chicken a quick dredge before frying.  It makes a nice difference.

Secondly, the Cooks Illustrated version calls for ordinary chicken stock.  I used to use this all the time as well until I discovered the organic, concentrated stock from Williams Sonoma.  It is absolutely wonderful.  I use it to make chicken stock and I've also used it to make gravy.  There is a beef and turkey version too.  A little spendy, but in my opinion, when you really want that chicken flavor, it is far superior to stock.  You can make your own concentrate by reducing your chicken stock down to a miniscule amount.  I make tons of stock in my Pressure cooker and will reduce it down a great deal in order to draw out more flavor.  However, the Williams-Sonoma stuff is really handy.  Just measure a Tablespoon into a measuring cup, mix with a cup of water and you're done.  It's that easy!

Finally, this recipe calls for quite a bit of lemon slices and lemon juice.  If you can find Meyer Lemons, use them.  They are milder than regular lemons and add a lovely, delicate balance.  Otherwise, a regular, ripe lemon does just fine.

Chicken Piccata
Serves 4

4 boneless, skinless chicken breasts
1 cup Panko bread crumbs
Salt & pepper
4 TBS vegetable oil
7 TBS unsalted butter, divided
2 large, ripe lemons
1 shallot, minced
1 clove garlic, minced
2 cups chicken stock
2 TBS Capers, drained
2 TBS Fresh Parsley, plus a bit more for serving

Heat oven to 170 degrees. 

Juice one whole lemon, reserve.  Cut the second lemon from pole to pole and cut off the end pieces.  Slice lemon half into very slim slices.  Use the other cut half for additional juice to make 1/4 cup of fresh lemon juice.

Butterfly each chicken breast and cut each piece in half.  Pound chicken to about 1/4 inch thick.  Salt and pepper both sides lightly. 

In a large skillet, add 2 TBS oil and 2 TBS butter.  Heat to medium high.  Dredge chicken pieces in Panko bread crumbs, pressing down so they adhere well.  Fry half the chicken pieces until browned, about 2 minutes.  Flip chicken pieces and brown on the other side for an additional few minutes until they are cooked through.  Add the remaining 2 TBS oil and 2 TBS butter for the second batch of chicken and repeat.  Plate the pieces as they cook and keep in a warm oven set at 170 degrees.

When the chicken has finished cooking, add the shallots to the skillet.  If more butter is needed to sautee the shallots, feel free to add a bit.  Stir quickly for about a minute until they begin to soften.  Add the garlic and stir for another 30 seconds until fragrant.  Add the chicken broth, lemon juice and lemon slices.  Bring liquid to a simmer and continue simmering until the broth reduces to about 1 1/2 cups - around 10 minutes.  Add the capers and parsley to the stock, then add 3 TBS of the remaining butter and swirl off the heat until the butter is melted.  Plate the chicken over pasta, rice or other and ladle the sauce on top. 

Chicken Shawarma

One of the nicest, and healthiest ways to enjoy a freshly baked Greek Pita, is to wrap it around marinated and grilled chicken.  Topped with Tzatziki sauce, mellow hummus, some tomato, lettuce, thinly sliced red onion and anything else you think might sound yummy - this sandwich is a traditional quick lunch served in the Mediterranean, but is now found in many shops throughout the world.  In Australia, my husband loved them with pickled turnips or beets and my son enjoys a dill pickle spear right down the middle.  Anyway you want them is fair game for eating!

In many shops you will find boneless, whole chickens stacked neatly on a skewer and as it spins against the heat source or charcoal, it cooks to a crisp, juicy goodness.  The sandwich shop owner will slice it thinly into a tray and use it in these delicious wrap sandwiches.  Most of us don't have access to one of these rotating roasters, so we improvise by marinating and grilling our own chicken.  I use breast, but a great combination is thigh and breast meat together. 

Easy to make and even nicer to eat, these satisfy particularly nicely on hot, summer days. 

Just follow the recipe for my traditional Greek Pita breads and warm them over the grill or in a skillet just before wrapping.

Chicken Shawarma
Feeds 6

4 large boneless, skinless chicken breasts, sliced into 1/2 inch slices
1 large, ripe lemon, juiced
1/3 cup olive oil
Greek seasoning spices (I use Penzey's blend), OR if you want to use dried herbs, measure a tsp of oregano, a tsp of basil and a half tsp of dill weed)
3 cloves garlic, crushed
1 tsp salt
1 tsp pepper

Place chicken slices in a gallon sized zip lock bag.  In a medium bowl combine juice, oil, garlic and all the spices.  Whisk until smooth with a wire whip.  Pour contents into the bag of chicken and seal up the bag.  Squeeze the bag gently to ensure the chicken is equally coated with the mixture.  Refrigerate for at least an hour, or as long as overnight.  Mixture can be frozen at this time.

Preheat the grill to medium high heat.  Lay down a piece of foil on top of the grates and spray with a quick coating of PAM, or oil lightly with a brush and vegetable oil.  Grill the chicken quickly, turning when browned.  Cook until thoroughly cooked - about 7 minutes. 

During the last minute, lay down your pita's on the gril and turn them over after about 30 seconds.  Heat on the second side for about a minute, then remove.

Assemble the sandwiches by spreading a thin amount of hummus down the middle of the pita.  Pile on as much chicken as you wish, then dollop with Tzatziki sauce.  Finish off with your favorite condiments like:  Tomato, lettuce, thinly sliced red onion, thin sliced cucumber, thin sliced pickled beets or even a dill pickle spear or slices. 

Use wax paper or tin foil to wrap and hold your sandwich.  Enjoy!

Greek Style Pita Bread

Greek Pita bread is somewhat different than the traditional "pocket bread" you see most often at the store.  Greek Pitas are softer, with a distinctive chew, slightly more substantive than a dry round disc that has a pocket.  Traditional Middle East pitas are good, but when you're going Greek, then this recipe is a must do. 

I used to buy my Greek Pita whenever we'd do our Chicken Shawarma, but this time, my store was out and I decided to try a new recipe that was far more delicious than I could have ever imagined.

This recipe is truly Greek.  It is adapted from a famous Greek chef named Vefa and she is so popular in Greece that she even has her own Television show and best selling cookbook, Vefa's Kitchen.  Think of her as a Greek Paula Deen, minus all that butter!

This recipe couldn't be easier or more delicious as it was originally written.  I have made it even easier by using the food processor.  Instead of baking them, I just cooked them a couple minutes on each side using a cast iron skillet.  Yup - it's just that simple!  Give them a try.

Vefa's Greek Pita Bread

Makes 8

3.5 cups of all purpose flour

1 tsp salt

1.5 tsp instant yeast

1 tsp sugar

2 TBS olive oil

1 1/4 to 1 1/2 cups of water, room temperature

Cornmeal for dusting, about 1/2 cup (I used White Lily Cornmeal Flour as I didn't have cornmeal on hand)

1/4 cup vegetable oil for grilling

In a food processor, combine flour, salt, yeast and sugar.  Give it a few pulses to mix thoroughly.  Turn the food processor to a steady on and add 1 cup of the water and then the oil in a slow, steady stream.  Dough should begin to form a ball.  Add more water until the dough is very moist.  I usually find the last 1/4 cup is not necessary.  If the dough becomes too wet, process in more flour.  Your dough should be very sticky.

Oil a medium sized bowl and transfer the dough to the bowl.  Cover with plastic wrap and let rest in a cozy corner for about 30 minutes. 

Generously flour your counter and turn out dough.  Divide dough into 8 pieces and shape each piece into a round.  Cover with wrap and let sit for at least 5 minutes.  In the meantime, begin to heat an 8-10" cast iron skillet over medium to medium-high heat.  Next, grab a clean kitchen towel or several sheets of paper towels to use to hold your rounds.  Set aside.  You'll transfer the grilled pitas to the towels to stay warm and keep soft.

Flour your counter a bit more, only this time use some corn meal and roll each ball into a flat round, about 8-10 inches across.  Dough should be very sticky, so make sure you are dusting and lifting off the bottom to prevent it from sticking to the counter.  When it is rolled out, prick the dough with a fork all over, being careful not to prick all the way through. 

Using a pastry brush (I use silicone), lightly oil the skillet with vegetable oil.  Add the round of rolled out dough and let it cook for about 2 minutes.  Turn dough over and let cook two minutes more.  If your skillet becomes too hot, turn the heat down to medium, but you want it hot enough to give it a dark, golden color on one side and very dark, nearly burnt spots on the second side. 

After each piece has been grilled, stack them and wrap in a dish towel to cool.  They will remain soft.  These freeze very well after they've cooled completely. 

PS  I use fabric softener with my kitchen towels, so instead of risking the pita's tasting like Downy, I used a few paper towels and then while they were still somewhat warm, I put them in a plastic bag with the bag unsealed to cool completely.  They should stay soft, not get soggy.

 

Bandon Boatworks Cranberry Bread

Did you know that Oregon is one of the premier Cranberry growing spots in the USA?  Well, you know it if you have ever traveled through the Oregon Coast.  The Cranberry bogs are located just outside of Bandon, Oregon and unfortunately, many have now sold out to the corporate giants, but there are still a few, small bogs around where you can buy your Cranberries fresh!  Each fall, there is a wonderful Cranberry Festival and if you've never been to this part of the Oregon Coast, you've missed out on some of the most beautiful scenic coastlines in the world.

A great seafood restaurant called The Bandon Boatworks is credited for this incredible, delicious bread.  When you walk in, there is a large platter of slices and guests are encouraged to nibble on one as you wait for your table.  It is, the best cranberry bread I've ever had, but they would never give out their recipe!

Loaded with fresh cranberries and infused with a hint of orange
zest - this recipe makes 3 BIG loaves and screams "Christmas!"

How did I get this one you ask?  Well... that's a bit of a story.  My husband and I were traveling through Kerrville, Texas and had dinner at a local restaurant.  The waitress asked us where we were from and we said we had just moved from Oregon.  She then said she was from Bandon, OR of all places - a gorgeous fishing village on the coast, best known for its seafood, a wonderful dairy and cranberry bogs. 

The conversation fell on the most obvious - the cranberry bread at the Bandon Boatworks and she told me her sister-in-law was a cook there and had the recipe for the bread.  She offered to mail it to me and about a month later, it arrived!  I have coveted this ever since. 

The moral of the story?  It truly IS a small world!  Here's the original recipe!  Perfect for the holidays or any time of year!)  Thank you Laurie, from the Cowboy Steakhouse in Kerrville Texas for sharing this authentic Oregon recipe!

Makes 3 standard sized loaves.  The cranberries MUST remain frozen and they are added into the batter in increments.  Frozen cranberries will not sink to the bottom of baking, so if your berries become defrosted in the process, refreeze them until the very last minute.

Ingredients:
6 cups all-purpose flour
2 1/2 cups sugar
1 TBS baking powder
1 1/2 tsp baking soda
2 1/2 sticks of cold butter, cut into pieces
3 eggs
1 3/4 cups Orange juice
3 1/2 cups frozen, chopped fresh cranberries (buy bags on sale during the holidays and freeze them!)
1 1/2 tsp vanilla
1 1/2 cups chopped pecans or walnuts, optional
Zest from 1 large orange or two medium ones.

Topping:  A few TBS of Orange juice and some course sugar for sprinkling after baking

Directions:

Preheat oven to 350 farenheit.  Grease and flour 3 standard sized bread pans or 5 small bread pans.

Rough chop the cranberries with a knife and return the berries to the freezer as you assemble the bread.  Do NOT use a food processor.

Mix all the dry ingredients together in a large, wide mixing bowl.  Cut in the butter using your finger tips until butter bits are the size of small peas. 

In a separate bowl, mix eggs, juice, vanilla and orange peel.  Add to the flour mixture slowly.  Use a spatula to blend, but do not over mix!  The batter will be stiff.  If you like nuts, mix them in at this time.

Mix 2 cups of the frozen cranberries into the batter and fill tins to about 2/3 full.  Sprinkle the remaining frozen cranberries on the tops of the loaves and push them slightly into the batter.  Bake loaves immediately.  Cranberries will sink a bit through the baking process.  Cranberries MUST stay frozen, so work quickly. 

Bake all three pans for 1 hour and 15 minutes.  (if using small pans, begin checking for doneness after 45 minutes or so).  Check for doneness using a toothpick.  Once loaves have been removed from the oven, let them rest in the pans for 5 minutes and then remove to a wire rack to cool. 

Top each loaf with orange juice lightly brushed on.  Then sprinkle the course sugar over the top evenly.  I like to use a decorative crystal sugar at Christmas.  It adds a nice sparkle to the tops of the loaves.  Let fully cool and wrap tightly in saran wrap.  These stay frozen very nicely for a month.