Tag: Exit 51

Sweets

Flashback Friday – Num Yummy

by Wendi2 Comments on Flashback Friday – Num Yummy

Flashback Friday

The following originally appeared on 10/24/08 at Exit 51.

Num Yummy

Love ‘em or hate ‘em, the commercials with Mr. Num Yummy – the guy who can’t get his face out of a cup of soup – raise an interesting question.  Namely, what food do you find so irresistible that you can’t pull yourself away? Like Pooh, sticking a paw in the buzzing hive because that’s where the honey is, I’m a sucker for caramel.

Not the sickly sweet sauce that comes from the grocery store, and not the chalky squares hermetically sealed in plastic either.  Nope, I’m talking about the smooth liquid love that only comes from a pot on your stove.   I’ve been neglecting this love of mine because I can’t resist its charms.  Having it in the house is a one way ticket out of the South Beach life.  But SFC’s birthday is coming up and I thought what better way to say I love you than to make the most cracktastic treat in the world – Chocolate Covered Matzoh Crunch.

The last time I made it, I knew I was in trouble.  My waist, if not my mortal soul, was at risk.  Its powers are that strong.  So the recipe stayed hidden away, surrounded by idols and charms to keep it from calling out to me.  But the caramel would not be dismissed.

It waited for me over at Smitten Kitchen where Deb offered a primer on Caramel Sauce.  And then it led me further away from the light with David Lebovitz’s Ten Tips for Making Caramel and How to Make the Perfect Caramel.  Which was really just its way of getting me back to where this all started with DL’s recipe for Matzoh Crunch.

So after I get back from New York I’m going to say a few Hail Mary’s, sprinkle some holy water, and let the devil back into the kitchen.  If you don’t hear from me in a week, please send help.

Chicken, Main Course, South Beach Diet

Flashback Friday – Slow Motion

by Wendi5 Comments on Flashback Friday – Slow Motion

Flashback Friday

The following originally appeared on 4/22/09 at Exit 51.

Slow Motion

Sometimes we need to be reminded of the obvious.  Remember that fable about the tortoise and the hare?  What was the moral of that story?  Right, fastest isn’t always best.

There are countless examples of how we have become a society that minimizes the value of being leisurely; no need to enumerate them here.  The point remains that we pride ourselves on how much of anything we can cram into as little time as possible.  It’s sad when you think about it.  Because that thinking touches every part of our lives, including how we eat.

Well Duh!
photo by me

If faced with the option to either commit several hours to preparing dinner at home or popping through some random drive thru as you multitask through a day, which are you going to choose?  It’s ok, you can tell me.  I know that the easy answer is the drive thru.  But is it always the best answer?

Looking at what I’ve been cooking lately, I’ve got my fair share of recipes that will never end up on 30 Minute Meals.  These are strictly weekend recipes for when I have the luxury to spend  an hour, or three, on a dish.  But do not think that all that time is actively spent at the stove.  Please, have you met me?  I would never suggest such a thing.

I can think of plenty of better things to do with three hours…like settle in and read a book, or work my way through all seven seasons of Gilmore Girls dvd’s, or indulge in a leisurely nap on the sofa.  If I’m “hard at work” on dinner, I think that excludes me from simultaneously tackling other chores like laundry and cleaning.

Now, I understand not everyone can make that choice.  But if you can, I hope you will.  At least once in a while.  And if you do, maybe you can dine on this slow motion dinner.

what-leftovers

Braised Chicken

I got this recipe from a Wegman’s magazine.  I’ve made a few modifications so that it is more in keeping with our South Beach living.  I liked the results, but think that maybe the chicken needs to be completely naked.  The skin made the juices a little too greasy for my taste.  I also let the dish stay in the oven for a second hour, with the heat turned off, because it wasn’t convenient to eat dinner when the timer went off.   Just make sure that your lid is on tightly and there is enough liquid in the pot so that the chicken doesn’t scorch.

  • 1   pkg (about 3 lbs) Chicken (Split Breasts with Ribs, Drums and Thighs)
  • 2   Tbsp Olive Oil
  • 3   Tbsp chopped shallots
  • 2   pkgs (4 oz each) gourmet mushroom blend
  • 1/2   cup dry white wine
  • 2   cups Chicken Stock
  • juice of one lemon (2-3 Tbsp)
  • Salt and pepper to taste

Preheat oven to 350 degrees.

Heat oil in large pan on medium; add chicken. Brown lightly on all sides. Transfer to clean platter; set aside. Discard all but 1 Tbsp oil.

Add shallots; cook, stirring, 1-2 min. Add mushrooms; cook, stirring, 3-4 min.

Add wine; cook, stirring to loosen browned bits on bottom of pan. Simmer 3-5 min, to reduce liquids by two-thirds. Add chicken stock, return chicken to pan, and bring to simmer.

Cover; place on center rack of oven. Braise 1 hour.

Remove pan from oven. Stir in lemon juice. Season to taste with salt and pepper and serve.

Breads, Side Dishes, Vegetables

Flashback Friday – +2

by Wendi6 Comments on Flashback Friday – +2

Flashback Friday

The following originally appeared on 10/13/08 at Exit 51.

+2

Despite my recent foray into decluttering my recipe files at home, I can’t help myself when it comes to printing new recipes to try.  Until someone comes up with a rehab program for this affliction, I’m just going to have to do my best to stay on top of it.  This may be easier said than done but I’m going to give it a shot.  And I’m going to start by trying these two new recipes that I stumbled across online.

The first is the infamous No Knead Bread, which Mr. Bittman has recently reworked to take less time and to be whole grain friendly.  Seeing as how I have almost five pounds of whole wheat flour taking up space at home, this is a no brainer addition to my to do list.

The second is a variation on roasted squash from the Washington Post’s Recipe Finder.  Since I don’t want SFC to get bored seeing plain roasted veg on his plate, this looks like a good place to start.

And I’m thinking that these two would go great together with something as simple as some hearty mushroom soup, salad, a quick frittata, roasted chicken, or Mr. Bittman’s Roasted Salmon with Pinot Noir Sauce.  Looks like I’ve got most of the makings of an entire meal right here.

Fast No Knead Whole Wheat Bread

Mark Bittman – New York Times

  • 2 cups whole wheat flour
  • 1/2 cup whole rye flour
  • 1/2 cup coarse cornmeal
  • 1 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • Oil as needed.

Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.

Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.

Yield: 1 loaf.

Herb Crusted Butternut Squash Wedges

Stephanie Witt Sedgwick – The Washington Post

  • 3 small butternut squash, about 8 ounces each (a total of 1 1/2 pounds)
  • 2 tablespoons olive oil
  • 1 to 2 teaspoons herbes de Provence (see headnote)
  • 1/3 teaspoon kosher or sea salt
  • Freshly ground black pepper

Preheat the oven to 375 degrees. Line a large rimmed baking sheet with aluminum foil.

Slice off the stem and root ends of each squash. Working with one at a time, stand the squash on its root end. Cut the squash in half vertically from top to bottom, then cut each half into 2 or 3 wedges, discarding the seeds in each wedge. Repeat with the remaining squash. (The squash can be peeled, if desired.)

Place the wedges on the prepared baking sheet and toss with the oil until well coated, then arrange so that the wedges’ points are facing upward. Sprinkle with the herbes de Provence (crushing them between your fingers as you work) and salt, then season with pepper to taste. Cover tightly with aluminum foil and roast for 30 minutes, then carefully remove the foil and let the wedges roast for 20 to 30 minutes (depending on their size), until they are fork-tender and starting to brown. Let sit for 5 minutes on the baking sheet before serving. (As the squash is eaten, it is scraped off its baked skin.)

Main Course

Flashback Friday – One Pot Wonderful

by Wendi7 Comments on Flashback Friday – One Pot Wonderful

Flashback Friday

The following originally appeared on 10/6/08 at Exit 51.

One Pot Wonderful

That’s what I said after I tried the Roasted Pork Tenderloin and Mushroom Marsala recipe from the Washington Post.  This recipe had everything going against it…my lack of skill in preparing pork in general and not really wanting to be cooking that evening…and it still came out a winner. The pork was tender and juicy and the mushroom marsala sauce was silky and rich.  Best of all, there was only one pot to clean up.

My only gripe is that the pork took longer than 20 minutes to reach 160 degrees.  I really don’t understand what it is about my oven that I can’t replicate these cooking times.  Since the cooking time almost doubled, I didn’t have much liquid left in the pot once it came out of the oven.  So I was able to skip the step of reducing the pan juices before adding the chicken broth and marsala.

I can definitely see this becoming a weeknight favorite, especially if I can find a way to turn it into a 30 minute meal.  But even if I can’t, it’s worth the extra oven time.

Roasted Pork Tenderloin and Mushroom Marsala

From The Washington Post

WaPo Notes: This one-pot dish has the flavor profile of classic veal Marsala but requires less prep work. It can be made with any type of mushrooms: oyster, portobello and tree ear varieties are particularly good here. Serve with steamed asparagus, roasted Brussels sprouts or sauteed summer squash and rice.

Using a large shallow nonstick braiser works best here, but a roasting pan or a deep saucepan that’s ovenproof also can be used.

  • 1 tablespoon olive or vegetable oil
  • 2 tablespoons unsalted butter
  • Salt
  • Freshly ground black pepper
  • 1 1/2 to 2 pounds pork tenderloins, trimmed of silverskin and excess fat
  • 1 pound assorted mushrooms, stemmed and cut into bite-size chunks
  • 1 medium onion, cut into 3/4-inch chunks
  • 1/2 cup dry Marsala (Sicilian dessert wine)
  • 1/2 cup low-sodium or homemade chicken broth
  • 2 tablespoons finely chopped flat-leaf parsley leaves

Preheat the oven to 375 degrees.

Heat the oil and 1 tablespoon of the butter over medium heat in a large braiser, deep saucepan or heavy roasting pan large enough to hold all the ingredients.

Season the trimmed tenderloins all over with salt and pepper, then add to the pan. (If the tenderloins are a little long for the pan, cut them in half crosswise.) Cook for 6 to 7 minutes, turning the tenderloins halfway through, so that they are browned on the bottom and top. Use tongs to transfer them to a large plate. They will not be cooked through.

Increase the heat to medium-high and add the mushrooms to the pan. Cook, stirring, for 2 to 3 minutes, then add the onion. Cook for 2 to 3 minutes, just until the onions start to soften around the edges. Season lightly with salt and pepper.

Return the pork tenderloins to the pan, which will be a little crowded, then place the pan in the oven and roast for about 20 minutes, until the internal temperature of the tenderloins registers 160 degrees.

Use tongs to transfer the tenderloins to a plate; cover loosely with aluminum foil to keep them warm.

Return the pan with the mushrooms and onions to the stove over medium-high heat. Cook for 3 to 4 minutes, until the pan juices have almost evaporated. Add the Marsala and broth; cook for 3 to 4 minutes, until the liquid has reduced by half.

Cut the remaining tablespoon of butter into several small pieces and add to the pan in several additions, stirring as the butter melts. Taste and add seasoning as needed. Remove from the heat.

Cut the tenderloins crosswise into thin slices and divide among individual plates. Top with a portion of the mushroom sauce and a sprinkling of parsley. Serve immediately.

Random

Flashback Friday – Pleased To Meet You

by Wendi22 Comments on Flashback Friday – Pleased To Meet You

Flashback Friday

The following originally appeared on 9/29/08 at Exit 51.

Pleased To Meet You

Happy birthday blog.  You’re officially one year old.  Well officially, you were one year old last month.  I’m just a little late with the party.  Your card?  That must have gotten lost in the mail.

So in the year that I’ve been rambling about this and that, I have absolutely no idea who is reading this.  No, that’s not right.  I know that Miss G and Frau Poshizzle stop by.  But who the heck are the rest of you?  I know somebody’s coming here, wordpress tells me so.

See, there’s this stat function that tells me how many visits I get on any given day.  It also tells me whether visits were direct hits (somebody does have us bookmarked!) or if it was the result of a search of some kind.  The oddest string someone has used to get here  was toxic-plants-berries.  Yeah, I don’t get that one either.  Clearly, they took a wrong turn somewhere.

But the thing it doesn’t tell me is who is on the other side of the computer screen.  And I’m dying to know.  So if you’d be so kind as to drop a quick comment and say hello, I’d be much obliged.

Side Dishes, South Beach Diet, Vegetables

Flashback Friday – Oven Hot

by Wendi10 Comments on Flashback Friday – Oven Hot

Flashback Friday

The following originally appeared on 9/24/08 at Exit 51.

Oven Hot

This recipe is coming to you courtesy of last week’s Food Chat over at the Washington Post. The timing was perfect since I’m trying to find new and interesting ways to work those SB Friendly veggies into our meals. SFC has already established that he’s a fan of the sweet potato. But I didn’t know how he’d feel about squash.

Hitting the Oven

He came in the kitchen as I was cutting and chopping and asked, “Is that squash?”  The tone of his question didn’t tell me whether he was excited or not.  He went off to the basement, to do whatever it is he does down there, and I went back to getting the squash, shallots, and rosemary ready for their coating of salt, sugar, and olive oil.

About thirty minutes later, after the vegetables had come out of the oven and the pork chops went in for a quick roast, he came upstairs.  Making his way over to the cooling veg, he said, “Something smells good.”  Before I could say a word, he started stealing bites off the sheet pan.  Guess that means that he won’t mind if I make this again.  I hope not, because I picked up another squash at the store this weekend.

My only gripe with this is that there’s no reference to oven temperature.  I started out with my oven around 400 degrees.  After the first 20 minutes of roasting, I cranked it up to around 450.  I think the squash was a little too crowded on the sheet pan.  I had more of a steamed veg than a roasted one.  No matter though.  We ate it all.

Butternut Squash Roasted with Rosemary and Shallot

From The Washington Post, who credits it as being adapted from Fine Cooking magazine.

This side dish achieves long-roasted flavor and caramelization in a half-hour’s time. To double the recipe, use 2 baking sheets; if roasting both sheets simultaneously, increase the final roasting time to 20 to 25 minutes.  This can be made several hours ahead and reheated just before serving.

4 servings

  • 3 cups 3/4-inch diced butternut squash (from a 2-pound squash)
  • 4 medium shallots, cut into quarters
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon coarse kosher salt, plus more to taste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper

Distribute the diced squash and quartered shallots in an even layer on a large rimmed baking sheet. Drizzle the olive oil over them and toss to coat evenly. Sprinkle the rosemary, salt, sugar and pepper over the vegetables and toss to coat. Roast for 20 minutes, stir the vegetables and continue roasting for 10 to 15 minutes, or until all the vegetables are tender and lightly browned. Adjust seasoning to taste and serve hot.

South Beach Diet

Flashback Friday – TV Dinners

by Wendi4 Comments on Flashback Friday – TV Dinners

Flashback Friday

The following originally appeared on 9/18/08 at Exit 51.

TV Dinners

I can’t recall the last time we didn’t eat dinner in front of the tv.  We have one of those things, what do you call them?  Oh yes, a dining room table.  We do have one but in such a small house, it is usually all crapped up with mail and books and papers and reusable shopping bags.  Come dinner time, it’s easier to just sit on the sofa instead of dealing with the growing pile of stuff that needs to be put away.  Eventually, Mount Stuff will just collapse under its own weight and what’s left of the table will be momentarily cleared off. Sometimes this bugs me.  At least we used to try and make the effort.  But now, unless company is coming, we have a standing reservation in the living room.

This casual dining environment does mesh well with my style of cooking.  It’s not like I bang out five course meals on any given day.  I can’t even imagine how big our coffee table would have to be for that.  Oh wait, that would probably be the size of our dining room table….right.

I don’t know about SFC, but growing up in my house, all meals were served either in the kitchen or dining room.  The living room was strictly off limits for food and drinks.  The rare exception was if we had a guest.  They were allowed to have a drink in the living room.  But they also had to sit on furniture entombed in thick plastic slipcovers.  Was it a fair trade?  I’m still not sure.  But those were the rules.

Weekends saw big, traditional meals – fried chicken and pot roast were staples.  But the weeknights were different.  Both of my grandparents worked and once my brother and I were old enough to be home alone without burning the house down, our dinners were left for us in the oven.  Mostly, this would be leftovers.  But sometimes, we’d open the oven door and see a covered, shiny aluminum tray.  It was TV Dinner night!  We usually ate Swanson dinners.  Their fried chicken, never as good as my grandmother’s, was always greasy.   And the dry mashed potatoes were awful.  But they did make one fine cherry cobbler.

We would take the dinners out of the oven and settle in at the dining room table.  From there I had a direct view of the tv and my brother could watch it reflected off the glass front of the china cabinet.  Most of my childhood memories of afternoon television – Captain Chesapeake, Speed Racer, Rocky & Bullwinkle, Lancelot Link (Secret Chimp) – are all from the point of view that I had from that chair in the dining room.  So I guess it really shouldn’t be a surprise that as an adult I still find myself eating in front of the tv.  Only now the meals are a little more hands on.

Instead of a frozen meal that takes four minutes in the microwave, or a boil-in-bag salisbury steak (another recurring childhood dinner), I try to fix dinners that don’t require a lot of fuss but still taste good.  One of my new favorites is so simple that I can’t believe I had to see it in a cookbook in order to put all the ingredients together.  Best of all, it’s a great way to use up leftovers and you can make it for one as  easily as you can for four. Don’t believe me?  See for yourself.

Quick TV Dinner

Adapted from the South Beach Diet

  • 1 whole wheat english muffin, toasted
  • 1 roasted red pepper
  • rotisserie chicken breast, sliced approximately 1/4″ thick
  • 2 slices cheddar cheese

Turn on your broiler while you toast the english muffin.  Top the english muffin  halves with roasted red pepper. Add sliced chicken breast, sprinkle with dried rosemary, and place one slice of cheese on each english muffin half.  Place on a baking sheet and broil until the cheese melts and begins to brown.

Serves two, if you have to share.

I made it with roasted chicken but get creative with whatever you have in the fridge – flaked salmon, thinly sliced steak, pulled pork, portobello mushroom caps.  Pair it with a side salad and you’ve got yourself a meal.

Breakfast/Brunch

Flashback Friday – Pecking Order

by Wendi2 Comments on Flashback Friday – Pecking Order

Flashback Friday

The following originally appeared on 9/12/08 at Exit 51.

Pecking Order

The ants are back.  Instead of climbing the walls of the building, they are swarming our trashcan.  There must be something irresistible down there to cause this urban safari.  Emerging from a crack in the sidewalk is a steady line of workers on their way to the target.  Mixed into the line are the ants that have already collected their bounty and are headed back to the colony.  They meander this way and that, around debris laying on the ground and each other.  Watching it reminds me of bumper cars. The zig, they zag, they bump off of one another, and they get back on course. And then the intruders show up.

In most situations, there is an established pecking order.  A before B.  B before C.  And so on.  Usually, the bigger you are, the higher you are in that order.  Think about how we are obsessed with the idea that bigger is better.  Supersize meals.  McMansions.  SUV’s.  More is more and the biggest one wins. Except that sometimes, bigger is NOT better.

Take those ants.  They are your typical picnic ant.  Not big at all, maybe 1/8 of an inch.  But when bigger ants show up and try to get in on the action, that little picnic ant becomes a mighty giant.  I watched in wonder as the big ants tried to cut through the line.  When they got close to a smaller ant, it’s like they got zapped by an electric shock.  They would jump back and twitch.  Every time.  It was fascinating.

Less can be more in the kitchen too.  Sometimes that heavy meal is just no match for something lower in the pecking order.  I’ve had dinner parties where we’ve eaten breakfast for dinner.  Pancakes, waffles, and bacon taste just as good at six o’clock in the evening as they do at six o’clock in the morning.

This recipe could not be easier and showcases how less can be more.  Pair it with a salad and serve it for brunch or dinner.

Less Is More Frittata

  • 8 large eggs, lightly beaten
  • 1/3 cup regular or 2 percent milk
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon chopped chives
  • Salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 coarsely chopped spring onions (scallions), white and tender green parts only
  • 2 ounces (about 4 cups) baby spinach

Preheat the oven to 425 degrees (Note: I usually set the oven lower, 390-400, because I can never remember how oven safe my nonstick pans are.  If you lower the temperature, you will need to increase your cooking time slightly).

In a large bowl, whisk together the eggs, milk, Parmesan cheese, chives and salt and pepper to taste. Set aside.

In a 10-inch nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the spring onions and cook until softened, 2 to 3 minutes. Add the spinach, cover the pan and cook for 1 minute. Remove the cover and stir the spinach just until it wilts. Add the remaining oil and increase the heat to medium-high. Let the oil heat for 1 minute, then pour in the egg mixture. Use a fork to evenly distribute the spinach without scrambling the eggs. Cook for 1 to 2 minutes without stirring until you see the edges just starting to cook. Transfer to the oven.

Bake until the frittata has puffed and browned around the edges and is firm in the center, 8 to 10 minutes. To serve, slide the frittata onto a platter or invert the frittata onto the platter so the browned side is face up. Serve warm or at room temperature.

Uncategorized

Flashback Friday – Thoughts On A Recipe

by Wendi4 Comments on Flashback Friday – Thoughts On A Recipe

Flashback Friday

The following originally appeared on 9/10/08 at Exit 51.

Thoughts On A Recipe

Don’t you just hate it when you’re making a recipe that you’ve found somewhere, in a book or online, but you don’t know what it’s supposed to look like?  I do.  And despite my own hatred of it, I find too often that I do it here.

There’s nothing worse that being excited to try something new only to get into it and figure out that you have no idea what the end result is supposed to be.  Oh sure, you might have a vague idea but don’t those pretty pictures give you clarity?  Now I’m not saying that when I make one of these dishes that mine looks exactly like what some food stylist toiled over four hours.  But at least I know if I’m heading in the right direction. Continue reading “Flashback Friday – Thoughts On A Recipe” →

Uncategorized

Flashback Friday – Jammin’

by Wendi8 Comments on Flashback Friday – Jammin’

Flashback Friday

The following originally appeared on 9/8/08 at Exit 51.

Jammin’

I’ve spent the last god knows how many weeks avoiding sugar.  Frankly, I don’t use sugar a lot.  That is to say that I don’t go adding sugar to things.  But in the course of any given day, sugar would sneak its way into a little bit of everything.  My morning cereal?  It’s there.  OJ?  There too.  And my beloved can of Coke?  Of course.  But a world completely sans sugar is a pretty lofty goal.  One that I am just not ready to adopt.  So I find myself straddling two worlds – Sugar and Splenda. Continue reading “Flashback Friday – Jammin’” →