Frankly I've got way too many items in my holiday food menu to ever need any more suggestions on what to serve..... how about you? You making your family's traditional dinner during the Christmas Holidays or are you pushing the envelope and venturing into new taste sensations? That's all well and good but this season is a lot more than a couple of days, so what will you do the rest of the time? It is a holiday period after all yet, some have some time off from work while others go out of town to visit relatives, but if you're staying home you can take advantage of the extra time to get a little creative or maybe try something new that you've been wanting to make. Or maybe you've got projects planned and having something really nice yet quick and easy would be perfect. In either case I've got some ideas for you.
I also thought that since most people tend to do something special for the holidays, your food budget might be a little strained and since it's the end of the month and typically the time when money is getting scarce and money won't be coming around until a week or so later.... so what kind of dishes fulfill all the above requirements but still tickle your fancy? You certainly don't want to Ramen or Mac&Cheese-out on the holidays, right? Once you read through the recipes you'll be able to see that many of the steps in these can be made ahead when you have some extra time, thereby making them quicker still. Or how about making a double batch, freeze one so you can have something amazing really quick when you've no time to cook.... Doughs, sauces, chopped vegetables and more can easily be done ahead, frozen or kept in the chill chest so they are always on hand. So let's whip up something a little special that can stretch out your time off. Here's a short list of possibilities:
Chicken Piccata.- A traditional Italian specialty that's both easy, quick, economical and bring so much flavor you will love it!
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
1/2 cup All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Do the same with the remaining chicken.
Remove pan from heat. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
NOTE: This is a similar dish to Chicken Marsala and others like it.... fancy, tasty yet quick and simple to prepare while creating quite an impression.....
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Chicken or Turkey Tetrazzini.- Another traditional Italian specialty you can make easily at home and surprise your family! Don't let the length of this recipe put you off it's easy...
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
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Lentil Soup with Chorizo Croutes.- Now we go to France for this ever economic, healthy and flavorful soup perfect for the season....
1 cup du Puy lentils (French green lentils, or any lentils you like)
1 carrot, chopped
1 onion, sliced
1 bay leaf
1 fresh thyme sprig
4 cups chicken stock or water
Kosher salt and freshly ground black pepper
Lemon juice, if you like
3 tablespoons olive oil
1 small chorizo sausage, thinly sliced
Soak the lentils in cold water for 2 hours. Drain the lentils, and put them in a pot with the carrot, onion, bay leaf, thyme sprig, and stock. Cover the pot and simmer until very tender, about 45 minutes. Discard the herbs, and let the lentils cool somewhat, then puree in a blender along with the vegetables, working in 2 batches to avoid an explosive mess.
Note: Remember that if you put something too hot into a blender you may crack it.
For a very smooth soup, strain it, although it's not necessary. Add salt and pepper, to taste, along with a squeeze of lemon if you like. Gently reheat the soup.Heat the olive oil in a small frying pan, and saute the chorizo slices until they curl, about 30 seconds. Turn and fry another 15 seconds. Serve the soup with the chorizo rounds on top and with some of the now bright-orange cooking oil spooned around.
NOTE: This is a hearty and filling soup, perfect with some toasty French Bread and listo! you've got lunch or dinner.
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Omelette Souffle.- A light yet satisfying change on an omelette that will give you great versatility for fillings yet present a lovely dish good enough for company or a quick supper...
1 pound sp
inach, washed and stemmed1 tablespoon butter
1 shallot, minced
Kosher salt and freshly ground black pepper
Pinch nutmeg
4 eggs, separated
2 tablespoons finely grated fresh Parmesan cheese or Gruyere
Wash the spinach and cut off the stems. Spin the excess water out. Drop the spinach into a large pot on the stove to wilt, about 3 minutes. (There will be enough water still clinging to the leaves to steam it.) When the spinach is cooked, drain, and plunge it into an ice-bath to seize the color. Remove the spinach and squeeze dry in a tea towel. Chop the spinach.
Heat half the butter in a frying pan, and gently saute the shallot. Add the spinach, and season with salt, pepper, and nutmeg. When hot, turn off the heat, and set aside. Put the yolks in a metal bowl and set over a pot of gently simmering water (make sure the water does not touch the bottom of the bowl.) Season the eggs with salt, and pepper, and whisk until thick and frothy. Remove the bowl from the heat. In a separate bowl, beat the whites to stiff peaks, and fold into the yolk mixture.
Heat the remaining butter in a large frying pan (preferably non-stick) for the omelette. Pour the egg into the pan and cook until the bottom is set, and golden, and the top is still fluffy and soft, about 3 to 5 minutes. Turn the omelette or if your pan has a metal handle, put in oven at 350 F for 5-8 min to set the top side.
Scatter the spinach mixture all over the omelette, then the cheese. Cover the pan for a few minutes to soften the cheese. Uncover, and fold the omelette in half, and slide it onto a plate. Serve immediately.
NOTE: Don't think I have to tell you how many types of fillings you could use here, from plain cheese, veggies, leftovers, fish, you name it.... it will be beautiful! Plus you could top with any sauce, avocadoes & sour cream too!
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Roasted Cauliflower, Radicchio and Caper Salad.- Want a spectacular main dish salad? This is it! Or something different as a side dish too....
1 large or 2 small heads cauliflower, cut into bite size florets
Extra-virgin olive oil
Kosher salt
1/2 cup capers
2 radicchio trevisano, cut into strips (or use cabbage, red & white)
1/2 cup aged pecorino, shaved (or any dry cheese)
1 bunch chives, cut into 2-inch lengths
1/4 cup freshly squeezed lemon
Preheat the oven to 375 F. Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy, about 30 minutes. Remove from the oven to a large bowl and reserve.
Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers. Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately. Toss together the cauliflower, capers, radicchio, pecorino, and chives.
Dress the salad with lemon juice, olive oil and salt, to taste. Divide between 4 serving plates or arrange on 1 big platter and serve.
NOTE: If you like your radicchio or cabbage wilted, then add it to the cauliflower as soon as it comes out of the oven so it will get tender, if not then wait and it will stay crispy. You can also add corn, beets or any other veggies or meats you'd like to this salad.
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Focaccia.- Easy to make and very impressive! Once you try this you won't want to order delivery pizza again....
1 3/4 cups
warm water1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse
sea salt, for sprinkling
1 cup extra-virgin olive oil
Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky. Coat the inside of a bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a jelly roll pan or baking sheet with sides with the remaining 1/2 cup olive oil. Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is so delicious!.
Put the dough onto the pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 F.
Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
NOTE: This recipe is for a plain focaccia, but here are some flavorful suggestions:
Sprinkle cheese on top (almost any kind is great), stick some tomato slices INTO the dough along with Basil leaves, add some salt and pepper too.
-Tomato, Basil or Oregano and Mushrooms
-Caramelized Onions and Blue cheese
-Traditional Rosemary and Garlic
-Bitter Greens and Green Grapes
-Roasted Garlic and Herbs
-Prosciutto and Pears
Once the dough is on the pan, simply add your ingredients on top and press them on so they won't fall off and you're set. Let your imagination run wild and you'll find a most satisfying, beautiful looking bread and let me tell you, there's nothing like making your own bread and the aromas will drive you wild. Really!
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Swiss Potato Soup.- A family favorite every winter. Very filling, lots of flavor, super easy and quick to make and more than easy on the budget too! Warm and comforting, right anytime!
6 medium potatoes, peeled and cut in medium dice
1 large onion, medium dice
2 celery ribs, peeled and cut in medium dice
1 medium leek (or several small ones which are better), rinsed and chopped fine
6-12 cups good tasting fresh chicken stock
2 cups mushrooms, cut in slices
salt and pepper to taste (use white pepper if you don't want to see specks)
2-3 tbl butter
2-3 tbl flour
1-2 cups Swisss cheese, shredded
Black Bread (or your favorite), toasted
2 tbl Chives, chopped fine
Put potatoes, onion, celery and leek in a large pot and cover with the chicken stock. If you want a more liquid soup then add additional stock or water. Cook until the potatoes are almost tender and add the mushrooms during the last 10 min of cooking time.
In the meanwhile and in a small pan, add the butter and melt over med high heat taking care not to change the color. Add the flour as soon as the butter is melted and incorporate it well to make a thick "roux". Keep stirring the roux until it just begins to turn golden (not brown, ok?), you are just trying to cook the flour taste out of it so the soup won't pick it up, so go easy. Add the roux to the soup and stir it in, without stopping to insure there are no lumps. The soup will begin to thicken at once and give you a thick, rich soup. Add seasonings and keep tasting until you are satisfied.
To serve: Have the bread ready and serve the soup in bowls topped with Swiss Cheese, add some chives on top as a finishing touch. Enjoy!
NOTE: Bacon can also be a wonderful topped for this soup and you can add your favorites easily, like peas, chard, meats, etc.
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Baked Salmon with Champagne Sauce.- Does this sound like the perfect New Year's Eve supper or what? Amazingly simple to make yet sophisticated flavors infuse this dish to create a truly celebratory dish anyone can enjoy..... This sauce can be used for other meats as well, like Pork Chops, Chicken Breasts, Escargot's, Parmesan Crusted Halibut, Sauteed Shrimp, Scallops, you name it......
1-2 pounds salm
on fillet1-2 shallots, minced
1 pound fresh mushrooms, chopped, with 10 mushroom caps reserved
1 bottle nonvintage Champagne or sparkling wine
1 teaspoon fresh lemon juice
1-2 cups creme fraiche or heavy cream (or can even use sour cream)
1/2 stick butter
Salt and freshly ground black pepper
Bunches of fresh herbs, for garnish, like dill, parsley or anything you like.
Preheat the oven to 450 F. Generously butter a large baking dish or fish poacher and place the salmon in it. Add the shallots, mushrooms and pour the champagne over all. Bake the salmon, uncovered, basting from time to time, for about 15-25 minutes, or until just cooked through. Do not overcook, it will continue to finish cooking so take this into consideration.
Meanwhile, poach the reserved mushroom caps in about 1 cup of water and the lemon juice. Remove and set aside to drain.
When it is almost done, remove the salmon from the pan and set it aside. Strain the cooking liquid into a heavy saucepan, reserving the shallots and mushrooms. Boil the liquid over high heat until it is reduced to about 1/2 cup. Add the creme fraiche (or heavy cream) and boil until the liquid is reduced and thickened. Cut the butter into bits and whisk it into the sauce, one piece at a time, until emulsified, the sauce will thicken and will have a "sheen" to it. Season with salt and pepper to taste.
Skin the salmon and place it on a platter. Pour the sauce over and garnish with bunches of fresh herbs, lemon slices and the poached mushroom caps.
NOTE: To make the sauce with other meats, cook your meat in a pan well and then set aside to rest. Using the same pan (you want the goodies in the pan, remember?) add some onion, rosemary and thyme and add 1-2 cups champagne or wine and scrape the bottom off the pan and allow to reduce by half. You can either make a slurry with 1 tbl cornstarch and 1 cup of milk or 1 tbl flour into the milk to add to the pan, allow to boil so it thickens and then season. Done!
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No reason for the twilight days in between holidays to be any less special, right?
May your soup be silky and your roast juicy, your tourne's tender and your pastry flaky.... the chocolates delectable and the aromas and flavors of the Season bring you happiness and joy! wishing you and yours the very best of the Season and a New Year full of optimism and cheer... Talk soon.....
I can also report that we aced (yep, aced... like 4.00 GPA) our exams and are pretty happy about it.... YAY for us! Will keep up the good work too!
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