Skip to main content

Cannelloni

Making this dish is a very nostalgic process for me. The smell of it baking takes me right back to my mom’s kitchen.

This was never a weeknight dish but rather a very special Sunday dinner. Last year it was our big Christmas Eve meal and I wouldn’t be upset if we adopted it as an annual tradition. But with 3 daughters who love to cook, my parents are forced to be guinea pigs to our ever evolving holiday menus.

Making this dish is a process, but so worth every effort in the end. So go to the trouble and make a double batch (it freezes beautifully). To make is easier, the filling and the Salsa Di Pomodori can be made ahead and stored in the refrigerator for a few days.

Saute the beef & spinach filling. Set aside until ready to prepare the rolls. If making ahead don’t add eggs until ready to use.

Classic Besciamella sauce. Should be made right before you are ready to prepare the rolls.

Salsa Di Pomodori (red sauce). This can be made up to 2 days ahead. It’s best when cooked at least 2 hours.

Roll a tablespoon of filling for each roll and line up snuggly in a 9×13 pan.

Top the rolls with the bechamel sauce first.

Then cover with the red sauce and try not to mix the sauces. Top with parmesan cheese. They can be frozen at this point.

Bake at 375 for 30 minutes, or until bubbly. If made ahead, bring to room temperature before baking (about an hour).

INGREDIENTS

Meat filling:

  • 2 T olive oil
  • 1/4 cup chopped onion
  • 1 teaspoon chopped garlic
  • 1 10oz frozen chopped spinach, thawed and drained
  • 1 pound ground round
  • 5 tablespoons grated Parmesan cheese
  • 2 tablespoons heavy cream
  • 2 eggs, beaten
  • 1/2 teaspoon dried oregano leaves
  • salt and pepper

Heat oil, add onion and garlic and saute until limp but not brown. Add ground round and brown. Drain off fat. Add spinach and cook until moisture is gone. Remove from heat and add, cheese, cream, eggs, oregano, salt and pepper.

Salsa Di Pomodori (red sauce)

  • 2 tablespons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, crushed
  • 1 28 ounce can whole Italian style tomatoes, crushed by hand (I prefer Cento brand)
  • 1 6 ounce can tomato paste
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • pepper, to taste

Heat oil, saute onions, garlic, add remaining ingredients and simmer for 1 1/2-2 hours, partially covered. May need to add water if it gets to thick.

Besciamella

  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1 cup milk
  • 1 teaspoon salt
  • 1 cup heavy cream

Melt butter, add flour, cook stirring constantly. Pour in milk and add cream slowly and add cream slowly. Bring to a boil, reduce heat and cook until thick. Add salt and set aside.

DIRECTIONS

To sssemble:

Cook lasagna noodles according to box. Drain, rinse and lay on towel. Let cool slightly and cut each noodle in half.

Pour a thin layer of salsa di pomodori into baking dish. Fill each 1/2 lasagna noodle with 1 tablespoon of meat filling. Roll over and place seam side down in baking dish. Lay side to side in one layer. Spoon cream sauce on top then salsa di pomodori over that. Sprinkle with Parmesan cheese.

Bake uncovered for 30 minutes at 375 until bubbly. let stand for 5 minutes before serving.

Seared Tuna with Gremolata and Cannellini Beans

Simple, no fuss food can be a little fancy too. The brightness of the gremolata is a perfect accent for tuna. This was a quick weeknight meal to throw together but would be quite a showstopper for special company.

INGREDIENTS

  • 4 x 1/2 pound tuna steaks (about 1/2 -3/4 inch thick)
  • 1/2 teaspoon of dried chili flakes
  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of water
  • 1 and 1/2 tablespoons of freshly squeezed lemon juice
  • 1 clove of garlic (peeled and finely chopped)
  • 2 tablespoons of chopped flat leaves parsley
  • 2 tablespoon of capers in brine (drained and finely chopped)
  • Salt and pepper to taste

For the bean salad:

  • 1 red bell pepper – seeded and quartered
  • 1 can Cannellini beans – rinsed and drained
  • 3 fresh mint leaves
  • 2 tablespoons minced parsley
  • 1 garlic clove
  • 1 tablespoon of freshly squeezed lemon juice
  • 2 tablespoons of extra virgin olive oil

DIRECTIONS

For the bean salad – combine all dressing ingredients in a bowl and mix. Toss with beans. Set aside at room temperature.

Preheat a griddle pan until smoking hot then reduce the heat to medium-high.

In a medium size bowl, whisk the oil with the water until thick and creamy. Whisk in the lemon juice with a few pinches of salt and pepper. Stir in the garlic, capers, chillies and parsley.

Lightly brush the tuna steaks and bell peppers with the spicy dressing and cook on the preheated griddle pan for 2 minutes on each side (for medium rare tuna).

To serve, fill the grilled peppers with the bean salad. Place the tuna on the place and drizzle over the gremolata dressing.

Shrimp, Sweet Potato and Corn Enchiladas with Verde Crema

Enchiladas are one of those things I never order at a Mexican restaurant. I always want fish tacos or some special of the day – but I do love to make them at home and these are pretty simple to throw together.

Overall these enchiladas are a pretty healthy meal if you use light sour cream and are light handed on the cheese. I opted to use real Mexican sour cream (crema) and I was a little generous with the cheese… but how often do you make homemade enchiladas? Go all out.

If you are looking for a spicier dish try the homemade Verde Salsa from a Mexican grocery store. My verde salsa was HOT. To counteract the heat I served a salad dressed with Hot Pepper Jelly vinaigrette (jelly, lime juice, coriander, olive oil) and it was the perfect sweetness with the hot enchiladas.

INGREDIENTS

  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon coarse kosher salt
  • 1 3/4 pounds sweet potatoes (about 3-4 small or 2 large), peeled, cut into 1/4-inch cubes
  • 1 1/2 cups white onion, diced (1 medium onion)
  • 1 1/2cups frozen corn, thawed
  • 1 large garlic clove, minced
  • 5 tablespoons vegetable oil, divided
  • 2 cups coarsely chopped fresh cilantro
  • 1 pound raw peeled deveined shrimp, coarsely chopped
  • 2 cups purchased salsa verde or mild tomatillo salsa
  • 1/2 cup Mexican crema or sour cream
  • 12 flour tortillas
  • 8 ounces Monterrey jack cheese(about 2 cups)

DIRECTIONS

Preheat oven to 400°F.

Combine the spices (first 5 ingredients) in small bowl and set aside.

Toss sweet potatoes with 1/2 of the spice mixture & 2 tablespoons vegetable oil; toss to coat. Transfer to prepared baking sheet. Roast sweet potatoes until soft and browned in spots, turning occasionally, 20 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.

In a skillet over medium heat add 2 tablespoons oil. Add onion, corn and the remaining 1/2 of the spice mixture. Cook until onions and corn are caramelized about 8 minutes. Add the garlic and shrimp and cook for an additional 2-3 minutes until shrimp are beginning to turn pink. Remove from heat. NOTE: Do not cook the shrimp completely as they will be overcooked once in the oven.

In a large bowl combine shrimp & corn mixture with the sweet potatoes. Add in ½ cup chopped cilantro and toss to combine all ingredients. Season filling to taste with salt and pepper.

Lower the oven to 375°F.

Spray a 15 x 10 x 2-inch glass baking dish with non-stick cooking spay or vegetable oil. Wrap four tortillas in damp paper towels. Microwave 30 seconds. Spoon 1/4 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.

Mix salsa and crema and 1/2 cup cilantro. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly. Yield: 4 -6 servings.

Brisket with Parsnips, Leeks and Green Onions

I’ve never cared about having anything but my Dads smoked brisket smothered in his doctored up BBQ sauce. That is until I recently watched Alex Guarnaschelli pull together this roast-like brisket covered in a leek, wine and brown sugary gravy.

Was it as satisfying? Well yes, but in a different way. It’s brisket like no other and if you happen to have a nice piece of brisket in the freezer and no smoker to call your own… this is the recipe you should give a try.

Cooks Notes: I diverted, as I often do, from the original recipe but reducing the brown sugar and adding a few more vegetables (carrots & potatoes).

INGREDIENTS

  • 2 to 3 tablespoons canola oil
  • 1 (3 1/2 to 4-pound) brisket
  • Kosher salt and freshly cracked black pepper
  • 6 cloves garlic, peeled, minced
  • 2 bunches green onions, thinly sliced
  • 2 pounds small parsnips, bottoms trimmed, peeled and halved lengthwise
  • 1 pounds carrots, cut into 1-inch pieces
  • 4-5 red potatoes, skin on and quartered
  • 2 tablespoons dark brown sugar
  • 2 tablespoons apple cider vinegar
  • 1/2 pound leeks, ends trimmed, halved lengthwise and cut into 1/2-inch slices, washed well
  • 1 cup red wine
  • 1 quart beef stock, heated

DIRECTIONS

Preheat an oven to 350 degrees F.

In a large pot, heat the canola oil over high heat. When the oil begins to smoke slightly, season both sides of the brisket with salt and pepper, to taste. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat will not stick to the bottom. Cook, undisturbed, on its first side until browned, about 3 to 5 minutes. Turn over and brown on the other side, about 3 to 5 additional minutes. Remove the meat from the pot and put it onto a baking sheet to rest.

Combine the garlic and green onions in a small bowl. Spread half of the mixture over the brisket. Flip the meat and add the remaining mixture to the other side. Set aside.

In the same pot, over low heat and add the parsnips. Season them with a little salt and a 1 tablespoon brown sugar. Stir to coat with the oil and cook until slightly tender, about 2 to 3 minutes. Add in 2 tablespoons apple cider vinegar and the leeks and gently brown them, about 3 to 5 minutes. Adjust the seasonings with salt. Pour in the wine and let it reduce for 5 minutes. Sprinkle the vegetables with the remaining 1 tablespoon of brown sugar and another pinch of salt. Cook them until browned, another 3 to 5 minutes.

Add the brisket to the pot and stir in 2 to 3 cups of the beef stock. Bring the stock to a gentle simmer. Slide it into the center of the oven and cook for 1 hour. Check the level of the liquid, adding water, if needed. Remove the pot from the oven, taste and reseason, if needed. Return the pot to the oven and cook the brisket until the meat is tender when pierced with a fork, an additional 1 to 1 1/2 hours. (Chef’s Note: If the meat looks dry or begins to overly brown, cover the pot with a lid or a layer of aluminum foil for the remainder of the cooking process.)

Remove the pot from the oven and transfer the meat to a platter. Arrange the vegetables alongside and ladle the sauce on top.

Vegetable Thai Red Curry

I do love a spicy curry on a cold night and this one couldn’t be easier. I decided to go vegetarian as I served this with grilled steaks (marinated in soy, pineapple juice & garlic). You can use any combination of vegetables and throw in some chicken if you want a one-pot meal.

This was inspired by a red curry I recently had in Montreal at ChuChai that was so aromatic with kaffir lime leaves. What a pity that “no one has them” in Dallas. I will order them online so this tragedy doesn’t replay. If you are lucky enough to have a stash of these lime leaves – omit the lime juice and use a lime leaf when simmering.

INGREDIENTS

  • 1 14oz. can of coconut milk
  • 1/4 cup Thai red curry paste (I like Mae Ploy Thai Red Curry Paste)
  • 1 onion, chopped
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 3 potatoes
  • 2 roma tomatoes, seeded & cut into wedges
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 ounces crimini mushrooms
  • 2 cups fresh green beans
  • 3/4 cup bamboo shoots, drained
  • 1 small can pineapple chunks, drained
  • Juice of one lime
  • Handful of Thai basil leaves

DIRECTIONS

Do not shake the can of coconut milk. Open the can and skim off the “cream” on top (roughly the top 1/3 of the can) and add it to a Dutch oven or large pan.

The first step is to “fry” the curry paste in the coconut cream. Add the paste to the coconut cream in the pan, stir and cook this over medium heat until the oils separate from the paste (about 5 minutes). Slowly, it will begin to cook down into a thick paste, then finally the aromatic oils will begin to separate from the paste. After you see the oil, add the chopped onion and cook the onion for about 1 minute.

Add the remainder of the can of coconut milk. Bring this to a boil then lower to a simmer. Add fish sauce and palm sugar and stir to combine. Add vegetables (except tomatoes) and cover the pot and simmer gently for about 20 – 30 minutes, or until the vegetables are tender. I the last 5-10 minutes of cooking, add tomato wedges. When finished cooking, stir in the lime juice. Stir in a big handful of Thai basil leaves that are torn in half.

Serve with rice.

Potato-Crusted Halibut with Pesto

Anne Burrell is brilliant and can break down some difficult looking prep and make it SIMPLE. For instance, making fish scales out of potatoes. Mine didn’t turn out as beautiful as her perfectly potato crusted fish scales… but it was dead simple to do.

Her original recipe called for an infused oil to cook the fish in… but my basil was begging to become pesto and the fresh herbs with the meaty potatoes & fish was a delicious thing to eat.

Word to the wise: If you don’t have a mandolin… don’t even bother with this recipe.

INGREDIENTS

  • 1/4 cup olive oil
  • 3 Yukon gold potatoes, scrubbed
  • 4 (6-ounce) Pacific halibut fillets
  • Kosher salt
  • 3/4 cup Basil Pesto

DIRECTIONS

Cook’s Note: In this case it is important to work quickly and to slice the potatoes for 1 halibut fillet at a time. We are NOT going to soak the potatoes in water, this will help them maintain their starch so they will stick to each other and to the fish, but could cause them to turn brown.

Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato “scales” with olive oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with olive oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight “fish package”. Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.

To cook the fish: Add olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to “baste” it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy “scales”. Transfer to serving plates, top with pesto and serve.

Chicken Larb Gai

Not only is this Thai dish super lean and packed full of flavor… it’s yet another excuse to head to my favorite Asian grocery store: Hong Kong Market. Inside awaits an almost overwhelming selection of any Asian ingredient on your list (and the best selection of frozen potstickers – gyoza – dumplings in Dallas).

Fresh lemongrass and thai bird chiles are a must. I would also suggest a better than average fish sauce (Three Crabs Brand Fish Sauce is the best). I store it in the fridge as I use it often for Vietnamese Bun and it lasts forever. Central Market also has these ingredients… but for 3 times the price. So be adventurous and check out the Asian markets.

This recipe is adapted from Giada’s Turkey Larb. You can use any ground meat for this dish but the chicken breast is great & stays very moist with the onions. She also calls for mint… I prefer cilantro and Thai basil in the dish.

INGREDIENTS

Dressing:

  • 1/3 cup fresh lime juice, from about 5 limes
  • 3 tablespoons fresh lemon juice, from 1 large lemon
  • 2 tablespoons fish sauce*
  • 2 tablespoons honey

Larb:

  • 3 tablespoons vegetable or canola oil
  • 1/2 red onion, diced
  • 3 shallots, thinly sliced
  • 1 (4-inch) piece lemongrass, minced (about 1/4 cup)*
  • 2-3 Thai chiles or 1 serrano chile, stemmed and thinly sliced*
  • Kosher salt
  • 1 1/2 pounds ground chicken breast
  • 1/2 cup chopped fresh cilantro leaves
  • Freshly ground black pepper
  • 1 head butter lettuce, leaves separated
  • *Can be found at specialty Asian markets

DIRECTIONS

Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the chicken and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the cilantro. Season with salt and pepper, to taste.

Spoon the chicken mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice or steamed white rice if desired.

 

Grilled Romaine with Steak, Cherry Tomatoes and Parmesan

Summer in Texas can leave you at a loss when it comes to meals. A steak can sound so appetizing but the sides are just too much. Who wants a hot potato when it’s 105 degrees outside? This is one of my favorite ways to make a salad a meal.

Grilling lettuce is quite brilliant. The goal is to get a slight char on the outside leaves but the inside remains crisp and cool. Your lettuce will have more flavor than you ever thought possible… for lettuce anyway.

Being that my favorite condiment is balsamic vinegar I usually drizzle mine with the good stuff… but a cold blue cheese dressing would be over the top.

INGREDIENTS

  • 1 head of romaine lettuce
  • 1 pound flank steak
  • Cherry tomatoes (as many as you want)
  • Parmesan cheese (as much as you want)
  • Olive oil
  • Balsamic vinegar or dressing of choice
  • Salt & Pepper

DIRECTIONS

Preheat grill and set to medium flame.

Season steak with salt, pepper or your favorite seasoning (I like Montreal steak seasoning) and grill to your desired doneness. Set aside to rest before slicing.

While steak is resting, cut the romaine lettuce in half lengthwise and drizzle with olive oil, salt and pepper. Grill for a few minutes per side – just long enough to get some char on the outside leaves.

Arrange lettuce on a large platter and top with steak slices, tomatoes and shavings of parmesan cheese. Top with balsamic vinegar or your dressing of choice.

 

Grilled Salmon with Maple-Chipotle Glaze

This meal has been in my head since the Maple Chipotle Corn went in my mouth. It was more delicious than I had imagined and is a perfect balance of sweet and spicy that brings a new life to salmon.

I never attempt to flip fish on an outdoor grill… it just never works out for me. So I forget the showpiece grill lines and take the chance my fish will stay in one piece. Simply close the lid and let it cook skin side down and you will have a perfect piece of salmon.

INGREDIENTS

  • 1/4 cup pure maple syrup
  • 2 tablespoons butter
  • 1 garlic cloves, minced
  • 2 teaspoons minced canned chipotle chilies in adobo
  • 1/8 teaspoon salt
  • 1 pound salmon, skin on

DIRECTIONS

Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)

Season the salmon with salt and pepper. Rub some olive oil on the skin to keep it from sticking.

Preheat grill (I prefer outdoor gas grill) over medium heat. When grill is hot reduce flame to medium-low and place salmon on the grill skin side down. Baste salmon with the glaze several times throughout grilling (closing the lid for 2-3 minute intervals). Do not flip the salmon! It will cook through in 8 -10 minutes, depending on the thickness of the fish.

Vegetable and Hummus Pizza with Greek Vinaigrette

The one thing I always have in the refrigerator: hummus. I love it with pretzels and it’s usually a snack that can be devoured quickly. As much as I love it I do get tired of it after several days of walk by dipping. I was at my favorite Mediterranean market in Dallas, World Foods, buying my stock of olives and feta and checking out the baked goods swimming in honey. I noticed a big pile of fresh whole wheat Naan* and this pizza was born.

I have to say it was everything I thought it would be. Don’t skip the vinaigrette drizzle over top and on the veggies. The acid from the vinegar is a perfect compliment to the creamy hummus.

*Naan is an Indian flatbread and is thinner than most pita. Pita would also work fine in this recipe – use what you can find!

INGREDIENTS

  • 1 Indian Naan or pita
  • 2 tablespoons hummus (any flavor)
  • 6 Kalamata olives, pitted and cut into large chunks
  • 1 medium zucchini, cut into 1/4 slices lengthwise
  • 1/2 small red bell pepper, cut into medium squares
  • 1 ounce Feta, crumbled
  • 1 teaspoon toasted pine nuts

For the vinaigrette:

  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon finely minced garlic
  • 1 teaspoon finely minced shallot
  • 1/2 teaspoon Greek oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

DIRECTIONS

For the vinaigrette: Combine all ingredients in a container with a tight-fitting lid, then add the oil and shake to mix well. Add 2-3 tablespoons to a medium bowl to toss the veggies in.

Preheat oven to 350 degrees. Place Naan or Pita directly on rack and bake for 5-10 minutes until bread is crispy. It will not be baked again, so make sure to get the crunch you desire. I like mine crispy so I bake it closer to 10 minutes.

Heat medium skillet and add 1 tablespoon olive oil. Season zucchini with salt and pepper and cook for 1-2-minutes on each side, until al dente. Remove and add to bowl with dressing.

Add bell peppers to the same pan and cook until slightly charred. Toss in the same bowl with the dressing and zucchini.

To assemble pizza: Spread hummus on to cooled crust. Layer zucchini in a single layer over the hummus. Sprinkle bell peppers, olives and feta over zucchini. Top with toasted pine nuts and a drizzle of the vinaigrette.

https://www.barbieinablender.org