A Little Italy

I was looking through my recipe magazine and saw a recipe for calzones. I looked at it and then forged ahead on my own. They were quick, easy and tasty.

Calzones (inspired by EveryDay Food magazine but my own creation)

4 sausages, sweet or hot
1 medium yellow onion, chopped
1 can (28.8 oz) Italian-style tomates
oregano, bay leaves, white pepper, basil to taste
two tubes pizza dough
8 oz mozzerella cheese
coarse salt and pepper
olive oil

1. Remove sausages from the casings and roll them into small meatballs, about 6 meatballs per sausage. In a large saucepan, brown the sausages in olive oil. When they are almost browned, add chopped onion, cook until onions soften, about 4 minutes. Add can of tomatoes and juices. Stir and break up tomatoes as you go. Add spices to taste and simmer. Allow to cool (can be made ahead.)

2. Lightly grease two cookie sheets. Preheat the oven to 425. Unroll each tube of pizza dough and cut into four pieces. Flatten each piece of dough and fill with cheese and sauce mixture, leaving half and inch along the edges. Fold the dough over and press the edges shut. Place calzones on the cookie sheets and lightly brush with olive oil. Sprinkle with salt and pepper. Bake for 10-15 minutes.

These were very fast and tasty. Both my guys loved them. You could fill them with almost anything. I had planned to add spinich but I forgot to buy cheese and had to run to the store and ran out of cooking time. They could easily be vegetarian. You could even make them smaller as appetizers. They're a wonderful, quick dinner accompanied by a salad.

Dinner Speed Record

Tonight, my son had Tae Kwon Do from 4:30 to 5:15 and then his graduation ceremony for his next belt at 6:45, so I needed a quick dinner. Shrimp cooks quickly so I knew this would be a winner. There were three glaze recipes, I tried two.

Soy-Ginger Glaze (all from EveryDay Food magazine)

In a small bowl, stir together 1/4 C orange marmalade, 1 1/2 tsp soy sauce and 1 tsp grated, peeled ginger.

Chipotle-Lime Glaze

Ina small bowl, stir together 1/4 C orange marmalade, 1 1/2 tsp liquid from chipotle chiles in adobo and 1 tsp fresh lime juice.

I used these on shrimp. They can be used on any kind of meat or salmon. Brush the sauce on two minutes before the meat is finished cooking and then brush it again just after removing it from the grill. You'll get the most bang for your buck if you do whole shrimp or cubes of steak/chicken/pork on skewers. They added a nice flavor to the shrimp. I thought the soy-ginger was actually more flavorful. I served this with rice and salad. I managed to prepare, serve and eat this meal in 1 hour. It's fast.

Here's the third glaze:
Orange-Mustard Glaze

In a small bowl, stir together 1/4 C orange marmalade and 1 1/2 tsp grainy mustard.

It Helps to be a Boy Scout

I was very excited when my recipe magazine showed up this month because it included the recipe for something I've always wanted to try: summer rolls. I often pick these up for lunch and assumed it couldn't be too hard to make them, but I didn't know what materials I would need. But now I know.

Summer Rolls (from Everyday Food magazine)

4 oz vermicelli rice noodles
8-inch spring-roll wrappers
1/2 lb. medium shrimp, peeled, cooked, deveined and halved lengthwise
1/2 C fresh mint leaves
1 medium carrot, cut into matchsticks (1 1/2 C)
1 bunch chives

1. Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring roll wrapper at a time, soak until pliable, about 20 seconds. Transfer to a flat surface and smooth.

2. Place a layer of shrimp, carrots and mint on the bottom third of the wrapper, leaving 1/2 inch border. Top with a portion of noodles and then another layer of fillings.

3. Fold bottom of wrapper tightly over fillings.

4. Roll over once, tuck in sides, and place 3 chives along the leading edge. Continue rolling until all fillings are completely enclosed. Transfer to a plate and cover with a damp paper towel. Repeat, making 8 summer rolls. Serve immediately with dipping sauces (see below) or refrigerate up to 2 hours.

So, the key here is preparation. You need to get all of your fillings prepped before you begin. There were two alternate filling recipes (I'll include them below) but you can basically use anything you like in these. I bought vermicelli noodles, but I somehow ended up with wheat ones instead of rice ones. Ask your grocer. I was only able to find the noodles and wrappers at Whole Foods. You may need to hit an Asian Grocery store to stock up. I did the shrimp, carrots, cucumbers, lettuce, basil, mint and chives. I alternated the mint and basil as fillers. (I used herbs and lettuce from my garden. I'm so fancy.) Once you soak the wrappers for a few seconds, they become pliable and you need to fill and roll them immediately. So do all of your slicing and chopping and have everything assembled within reach in bowls or piles. I lad the wrapper on a cutting board and it worked very well. I did not cover them with the damp paper towel as I went and we ate them right away, so they didn't dry out. I imagine the longer you need to keep them, the more important the damp towel becomes. These would be great for a party. I served them with Sesame Noodles and had minimal leftovers.

Dipping Sauces:

Creamy Peanut Dipping Sauce
1/2 C natural creamy peanut butter
1/2 C warm water
1/4 C fresh lime juice (about 2 limes)
1 TBSP soy sauce
4 tsp sugar
1/4 C chopped roasted peanuts

In a medium bowl, whisk together peanut butter and water until smooth. Whisk in lime juice, soy sauce and sugar. Sprinkle with chopped peanuts just before serving.

Spicy Hoisin Dipping Sauce
1/2 C hoison sauce
3 TBSP chili sauce (they recommend sambal oelek, I used sriacha sauce, aka rooster sauce)
2 tsp white vinegar
1/4 C water

Whisk together all ingredients until smooth.

Alternate fillings:

Chicken Mango Summer Rolls
4 oz. chicken cutlets cooked and shredded
1/4 C fresh cilantro leaves
1 medium carrot, cut into matchsticks (1 1/4 C)
1 small ripe mango, peeled and thinly sliced

Vegetarian Summer Rolls
1 avocado, thinly sliced
1/2 C fresh basil leaves
1 medium carrot, cut into matchsticks (1 1/4 C)
1 small cucumber cut into matchsticks (3/4 C)

Fancy Pants Dinner

We had friends over for dinner and I started my menu with the salad. I built out from there.

Watermelon and feta salad with Serrano Chile vinaigrette (from Five & Ten restaurant via InStyle magazine)

1 C olive oil
2 TBSP fresh lime juice
2 TBSP champagne vinegar
2 tsp chopped fresh thyme
1 small shallot, minced
1 Serrano Chile, stemmed and sliced into small half-rounds
salt to taste
1 small seedless watermelon
1/3 lb. wedge feta cheese, sliced 1/8 inch think (about 12 slices)
1 bunch arugula
sliced serrano chile for garnish

1. In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well. Season with salt to taste; chill in refrigerator.

2. Remove rind from watermelon and slice flesh into 3 inch squares.

3. To assemble salad, layer one piece of watermelon on one slice of feta. Repeat. Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.

This is such a delicious salad and it's gorgeous as well. It is sweet and salty and tangy and spicy. I always forget what a hassle it is to pull off fresh thyme leaves, but it is worth it. While your plucking, you should pull off some thyme for

Garlic-Herb Crust for steaks(from Bon Appetit)

4 garlic cloves
8 fresh sage leaves
4 tsp fresh thyme leaves
4 tsp olive oil
4 tsp salt
1 1/2 tsp black pepper

With machine running, drop garlic into processor; blend until finely chopped. Add other ingredients, process until paste forms. Pat meat dry. Rub with paste. Cover, chill at least three hours. Grill steaks as desired.

I put this on 4 strip steaks. Delicious. It's a nice match to the salad. I served these with potatoes roasted with shallots, garlic and sage. It was a wonderful dinner.

Two for One

I've been lax with my posting. I therefore have to recipes for you tonight. Dinner and breakfast.

Pulled-pork Tacos (from EveryDay Food magazine)

2 TBSP olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 TBSP chopped chipotle chilies in adobo (seedless for less heat if desired)
coarse salt and ground pepper
2 C shredded pork

In a large skillet, heat oil over medium. Add garlic, onion, and chilies; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in warmed tortillas with desired toppings.

This was quick and easy. With the precooked, shredded pork, you can have dinner ready in half an hour. You can make quick and easy toppings out of prepared salsa and guacamole from the grocery store.


Chocolate Chip Pancakes (From Gourmet via epicurious.com)

1/2 stick (1/4 C) unsalted butter
3/4 C plus 3 TBSP milk
1 large egg
1 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 C semi-sweet chocolate chips

1. In a small saucepan melt 2 TBSP butter over moderately low heat, stirring. Stir in milk and meat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl, sift together flour, baking powder and salt and stir in egg mixture until just combined. Gently stir in chocolate chips.

2. Preheat oven to 200.

3. Heat griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 tsp butter and spread over griddle. Working in batches, drop 1/4 C measures onto griddle to for pancakes. Cook until bubbles appear on surface and undersides are golden. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through.

When I make these, as I did for Easter morning, I melt the butter in the microwave in a glass measuring cup. I add the milk then the egg. Then I put the dry ingredients in a bowl and whisk them together. I add the wet ingredients and then the chips. Fewer dishes and just as effective. These are delicious with maple syrup or just plain. They are also great with cinnamon chips.

A light meal

We are fans of beef around here and I'm always looking for recipes that are satisfying without being overwhelming. This one fits the bill.

Beef Rolls (from Everyday Food magazine)

3/4 pound braciola beef (thinly sliced top round), cut into four equal pieces
coarse salt and pepper
2 ounces pepper jack cheese, thinly sliced (You can substitute another cheese like Swiss or cheddar)
1 cup white onion, red and orange pepper, sauteed
1 tsp extra virgin olive oil

1. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks. (Use two toothpicks per seam, like straight pins)

2. Place a medium skillet over med-high heat, brush pan with olive oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if meat is browning too quickly.). Transfer beef rolls to place and remove toothpicks before serving.

This was like tiny Philly cheese steaks without all the bread. I used cheddar cheese, deli sliced. It was perfect to impart the flavor and creaminess without making a huge mess or overwhelming the other ingredients. I served it with broccoli, a spring greens salad with lemony-garlic vinaigrette and garlic bread. These would also be great for a party, on a buffet. They could easily be popped into rolls to make individual hot sandwiches.

Warming up with a spicy dish

Tonight I went with a tried a true recipe from one of my dear friends. I love spicy food and this one never disappoints.

MaryBeth's Cajun Barbecue Shrimp

3 lbs shrimp, peeled
1/2 C butter, melted
2 TBSP Worcestershire sauce
2 TBSP lemon juice
1 1/2 tsp Old Bay seasonings
1 1/2 tsp ground black pepper
1 garlic clove, minced
1 1/2 tsp Cajun Seasoning
1 1/2 tsp Tabasco sauce

Combine shrimp and remaining ingredients in a lightly greased, large, shallow, roasting pan. Toss to coat the shrimp with the sauce. Arrange shrimp in a single layer. Bake at 350 for 15 to 20 minutes until shrimp turn pink, stirring occasionally.

I usually melt the butter in the microwave and then add the other sauce ingredients to it. I then dump in the shrimp to coat. I serve it over rice with a veggie and bread to soak up all the yummy sauce. This would also be great as an appetizer with some toothpicks stuck in them. You could also use them in surf and turf.

Roasty Toasty

I knew I'd be home this afternoon so I planned to roast a chicken. My son seems to have suddenly made the connection that food comes from animals. "Is that a real chicken? Why are we going to eat him? That isn't nice. Did he die? Did he die while I was still in your tummy? Mmmm...this is good."

Roast Chicken with Lemons and Fennel (from Everyday Food magazine)

1 chicken (3.5 to 4 lbs.) rinsed and patted dry (liver and giblets discarded)
coarse salt and ground pepper
2 lemons, halved or quartered
2-3 fennel bulbs (2.5 lbs total), cored, stalks discarded, and cut into 1-inch wedges
1 TBSP olive oil

1. Preheat oven to 475. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in the cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.

2. Roast until juices run clear when chicken is pierced between breast and leg, or an instant read thermometer inserted in thickest part of the thigh reads 165, about 50-55 minutes, basting chicken with pan juices and tossing fennel halfway through.

3. Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken, serve with fennel and lemons.

I used a roaster chicken (almost 8 pounds) and it had one of those timers in it. It pops when it's done. The bigger chicken obviously took a little longer so my fennel was perhaps a bit overcooked. Not any less delicious. I also never tie the legs together. I'm sure that is a cook faux pas, but it seems like needless work to me. We had some salad along with this and cookies for dessert. A hit with all.

Endless Possibilities

I really didn't want to brave the food store today. It is across from my son's preschool and he only goes on Tuesdays and Thursdays, so I try to shop then to avoid extra trips. He had his first Tae Kwon Do class today, so I needed something simple that could be made quickly after we returned home. I decided on a simple stir fry. The beauty of the stir fry is that you can throw just about anything into it. Pick your favorite protein and vegetables. Here's what I did:

Basic Stir Fry

Two boneless, skinless chicken breasts, cut into bite-sized pieces
dried shittake mushrooms, soaked according to package directions and sliced
red and orange bell peppers, about 1/3 a pepper each, thinly sliced
1/4 C red onion, thinly sliced
1/2 cup thawed frozen broccoli
dried red chilies, to taste
garlic cloves, minced, to taste
sesame oil
soy sauce
minced ginger

1. Put enough sesame oil in the wok to coat the surface and form a small puddle in the center. Put in your dried chilies and slowly heat up the oil. (Take care not to burn the chilies as that will basically turn your kitchen into a pepper spray lab. Don't ask how I know this.) Once the oil is hot, add the chicken and cook thoroughly. Add garlic as chicken is cooking.

2. Once the chicken is almost fully cooked, add the mushrooms. Cook about 4 minutes. Add onions, peppers and broccoli. Vegetables should be cooked but still crispy. Add ginger and soy sauce to taste.

I personally like lots of garlic and spiciness. I added about 5 dried chilies and two chopped dried chilies tonight. It was quite spicy. For mild spice, add one or two whole, dried chilies. Do not eat them; treat them like bay leaves. If you can't find or are afraid of the chilies, you can use chile oil or hot sauce to season.

I have recently discovered that using the dried mushrooms gives a better texture and taste to the whole dish. You can use any kind of fresh mushrooms or even canned straw mushrooms. Again, the beauty of this dish is that you can use whatever you really like or have on hand. Leftover cooked veggies work just as well. But toss them in last just to reheat them so they don't loose their texture.