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Pasta with Pancetta, Chicken, Pecorino and Broccoli Rabe – A HANGOVER HELPER!

December 31, 2019 by Mary 3 Comments

Happy New Year to everyone!! Be safe out there celebrating. I wanted you to have this recipe of Pasta with Pancetta, Chicken, Pecorino and Broccoli Rabe as it can be a real hangover helper for tomorrow. Top it with an easy-over egg for extra protein, should you need it, and you’ll be in good shape to be able to enjoy New Year’s Day, 2020.

Pasta with Pancetta, Chicken, Pecorino and Broccoli Rabe

Comes together in only 40 minutes!

This dish comes together easily and quickly and should take no more than 40 minutes from start time to serving, even with a hangover. I use only one pot for the pasta and to blanch the broccoli rabe, in order to remove the bitterness.

Cooking for me now, is at once a pain and a joy. It is labor intensive – as I have to clean up too. However, when I do muster the energy, I find I get my mojo back and truly enjoy it! I can literally feel getting back in the grove. Because this recipe that I made up on the fly is really worthy of sharing with you, dear readers, I wanted to make sure you got it today, for help with tomorrow.

Admittedly, I LOVE to cook. I hate to clean. But I love to eat good, healthy food. So, there you have it; I continue to cook. It’s just that some things I make may last 4 – 5 meals. Which means I have to plan carefully, around dinner dates with friends or just needing the company of other humans as I frequent certain restaurants by myself and eat at the bar, hoping to have nice conversations with folks, besides of course, the bartender.

Toasted breadcrumbs are always a good addition.

I absolutely adore toasted breadcrumbs on top of pasta dishes, so I added them here as I had some leftover croutons (that I had sautéed in duck fat to make them divine!) that I just crushed to make crumbs. Genius, right? (heh)

I hope you enjoy this as much as I did.

Wishing you all health, happiness and everything you’ve dreamed of for 2020!! Another new decade!

PASTA WITH PANCETTA, CHICKEN, PECORINO AND BROCCOLI RABE – serves 3 – 4

½ lb. of pasta – Strozzapreti or fusilli
Coarse sea salt
2 Tbs. olive oil
1 ¼” thick slice of pancetta, cut in ¼” cubes
3 boneless, skinless chicken breasts, all fat removed and cut into ¼” slices
5 cloves of garlic, sliced
½ of a fresh serrano chile, thinly sliced with seeds and membrane
½ cup of chicken broth, preferably homemade or low salt if in a box
1 head of broccoli rabe, ends trimmed off and sliced in 11/2” sections
½ cup of Pecorino cheese, grated
Salt
Fresh ground pepper
Toasted bread crumbs or crushed croutons

The easy process.

Put a large pot of water on to boil. After it comes to a boil, salt liberally with the coarse sea salt. Salt only after it comes to a boil so you don’t pit your pot. Add the chopped broccoli rabe and blanch for 1 – 2 minutes. Remove the broccoli rabe with a strainer, leaving the water to boil to cook your pasta.

Meanwhile, warm the oil in a large skillet, on medium heat, large enough to hold everything. Add the pancetta and sautè for 5 – 6 minutes until nearly cooked. Then add the garlic and your chicken strips and cook, tossing until all pink is gone from the chicken. Slice the serrano chili over the skillet with a hand mandoline and toss.

Meanwhile, salt the boiling water again and add your pasta, cooking it 2 minutes less than the lesser number on the package for your cook time.

Add the drained broccoli rabe to the skillet with the chicken and toss and continue to cook.

When the pasta is nearly at its time, add the chicken broth to the skillet.

Drain your pasta and add it to the skillet. Toss everything together for about 2 – 3 minutes to finish cooking the pasta. Do a taste test for the pasta, keeping it al dente. Then add the grated cheese and a good amount of fresh ground pepper. Toss everything together and serve in warm bowls.

Top with toasted breadcrumbs and serve with LOVE.

Shakshuka

December 22, 2019 by Mary 2 Comments

Shakshuka. The name is a bit of a tongue twister, but do learn to say it and make it! This shakshuka recipe is so good, you’ll find yourself making it again and again. It is relatively easy and a perfect brunch dish – or even dinner on a busy weeknight. Paired with a good piece of toasted bread, preferably sourdough, along with some good country sausage, and you’re all set!

Shakshuka hails from North Africa, and traveled all along the middle East, now has become ever so hip and popular here.

Perfect for holiday brunches

With the holidays upon us, I thought you would enjoy this recipe especially for those of us welcoming houseguests and relatives. I’ve made this several times for “sleepovers” and here’s just a few of the comments – “thank you Mary for a most memorable brunch” – from a hard-to-please big brother, and then there was, “Gee I feel like I’m at an expensive Bed and Breakfast!” from new friends, and “delicious brunch spread” from a sister-in-law.

So please enjoy and feel free to alter ingredients – the kinds of peppers and cheeses – for example. Do use only the real San Marzano tomatoes, making sure your can says “D.O.P.” to insure they are genuine. You can use regular paprika but I prefer the sweet smoked kind from Spain. My husband never like smoky things, except for salmon and whitefish, so now at least I can use it with abandon, although I’d rather have him around. 🙁

Shakshuka in skillet with raw eggs. — Shakshuka in skillet with raw eggs

SHAKSHUKA – serves 3 – 4

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced (use a hand mandoline)
1 large green pepper, stems, seeds, and ribs removed, thinly sliced
2/3 of one fresh small jalapeño chili including seeds and ribs, thinly sliced
3 cloves garlic, thinly sliced
1 1/2 tablespoons sweet smoked Spanish paprika
2 teaspoons whole cumin seeds
1 28-ounce can whole peeled San Marzano tomatoes, crushed by squeezing with your hands
3 – 4 oz. feta cheese, cubed in ¼” pieces or crumbled
Kosher salt and freshly ground black pepper to taste
Large handful of chopped cilantro or parsley, or a mix
6 – 8 eggs
Crusty bread, for serving, preferably sourdough, toasted
Country sausage for serving – optional

The process

Heat olive oil in a large, deep skillet or straight-sided sauté pan over medium high heat until shimmering.

Add onion, green pepper, and jalapeño chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Flip vegetables and continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes.

Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin seeds and cook, stirring, until fragrant, about 30 seconds.

Immediately add tomatoes and stir to combine. Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper. Remember the feta is salty, so do not add too much salt.

Add the feta now and some of the parsley and/or cilantro, saving enough to garnish finished servings. Stir all to combine nicely.

Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 – 7 eggs, working around pan and into the middle as you go.

Cover, and reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 6 to 8 minutes.

Serve 2 eggs with sauce in large shallow bowls as shown.

Shakshuka serving with sausage and bread. — Shakshuka serving with sausage and bread

Garnish with cilantro or parsley. Serve immediately with crusty bread and LOVE. A side of sausage is lovely to go along with this. And have your serving bottle of EVOO on the table for those who want a little more oil. Be prepared for silence and ummm’s.

Enjoy!! And Happy Holidays!

Tarte Tatin

November 25, 2019 by Mary 4 Comments

Most of you know me as not such a sweet person. I mean, I am nice, I think, but I do prefer savory over sweet any day of the week. So over the past 6 months, I have made this Tarte Tatin recipe about 8 times, trying to perfect it in order to make it worthy enough to share it with you!

Great for Thanksgiving!

I think this could be a terrific alternative to the pumpkin and/or pecan pie for Thanksgiving this Thursday. It is a little healthier approach, but only if you decide, because holidays are always a special time, and should be kept so, with traditions in your family.

If you do decide to make this on Thursday, you can easily start it while the turkey is still in the oven, then bake it while the turkey is resting, if you only have one oven.

Easy as pie!

I initially learned about Tarte Tatin about 35 years ago. I had one of my first big projects with American Express and I was art directing a large photo shoot for a series of billing enclosures – remember those lovely little 4-color ad inserts you got with your bill every month in those days? Well the photo stylist I had hired to find all the props and to be on the set to style, suddenly started talking about this Tarte Tatin she had made the night before at her boyfriend’s apartment. They had had a bunch of people over, drinking and partying and she just went into the kitchen to make this, easily, and of course, everyone loved it!

So, man, I was in. But her recipe had you make a Pâte Brisée as the crust, which is really just a French version of a pie crust with a lot more butter and here, I just used my pie crust recipe made with all butter, and added an extra tablespoon. I had an already-made crust in the freezer, which then makes this recipe super easy.

What struck me about her story is that, A.) this had to be super easy to make if she just went in and whipped it up, probably even after having a few drinks at that – similar to Louise Fowler making me a Pecan Pie and B.) what a great way to wow people and make them happy, similar to “Oh you made a pie!”

I have had her recipe all this time, but now, I created this even easier recipe with what I have here.

My Tarte Tatin recipe is super quick, just as long as you can peel apples fast, but do take the time to make sure the sugar caramelizes completely and if you have a pie crust already made, it’s money!!

Here you go!!

TARTE TATIN – serves 6 – 8

4 Tbs. butter
¾ – 1 cup of white sugar, depending on the sweetness of your apples
4 large Granny Smith apples, peeled, cored and cut into 8^th’s
Cinnamon – overall sprinkle
Nutmeg – overall grating of whole nutmeg
1 Tbs. all-purpose flour
1 9” unbaked pie crust made with all butter plus an added 1 Tbs. of butter

Preheat oven to 425 degrees.

Coat a 10-inch cast iron skillet with the butter, melted. Sprinkle the sugar evenly over the top of the butter.

Place apple pieces on top of the butter and sugar, rounded sides down, in a circular pattern. Do cram them all in the skillet!

Turn heat to medium-high and cook until sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, about 12 to 15 minutes. Watch carefully and then remove from heat.

While the apples are caramelizing, sprinkle a work surface (preferably use a pastry cloth with a rolling pin cover) with 1 Tbs. flour and roll pie dough into an 11-inch circle.

Place crust on top of apples in the skillet and roll a rolling pin over the top to cut off the excess crust.

Bake in the preheated oven until crust is golden brown, about 20 – 23 minutes. Allow to cool for 5 minutes. Do not allow it to cool any longer. Place a flat plate over the top of the pan and carefully invert to release the Tarte Tatin from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

Serve with a scoop of good quality vanilla ice cream and LOVE. Enjoy!!

Char-grilled Broccoli with Sweet Tahini

October 27, 2019 by Mary 6 Comments

Did you know that broccoli is one of THE most nutritious vegetables? I just learned that and I LOVE broccoli. This recipe from Ottolenghi of Char-grilled Broccoli with Sweet Tahini is super delicious and really different tasting.

Make this soon while it is still warm enough to grill outside, because trying to grill it inside does produce a fair amount of smoke, so better to be outside.

Nutritional benefits

More importantly, back to the nutritious benefits of broccoli, did you know that a cup (91 grams) of raw broccoli provides 116% of your daily vitamin K needs, 135% of the daily vitamin C requirement and a good amount of folate, manganese and potassium? It’s a top source of natural plant chemicals shown to help lower the risk of some cancers (though many other things also affect your cancer risk).

According to one doctor, broccoli is all you need! It’s because the green vegetable is good for healthy gut bacteria, bowel health, and improving immune health.

As an overall marker of health, gut health is quite important as it has a “profound influence not only on our digestive function but also on our mood and brain function” and may also affect our weight and potential joint pain, according to Dr Chatterjee.

This link between healthy gut bacteria and a healthy mind is relatively new, as science emerges.

According to Harvard University Medical School, a person’s stomach or intestinal distress can actually be the cause of anxiety, stress, or depression “because the brain and gastrointestinal system are intimately connected”.

So this is why we must all eat more broccoli!!

Now I am NOT a lover of tahini. In fact, I do not like it at all in hummus, but because this is sweetened a bit with honey, along with the addition of garlic and lemon, this is just different, delicious, and delectable!

Charred Broccoli with Sweet Tahini Dressing.

CHAR-GRILLED BROCCOLI WITH SWEET TAHINI – serves 4

1 head of broccoli – 1+ lbs.
1 TBS. olive oil
Salt
Black pepper
2.5 TBS. tahini – at room temperature and stirred thoroughly so all oil is incorporated
1½ tsp. honey
2 tsp. lemon juice
1 small garlic clove, peeled and crushed
Water – at room temperature
1 tsp. each white and black sesame seeds, toasted (or just 2 tsp. toasted white sesame seeds)

Trim any big leaves off of the broccoli and cut off the woody base of the stems. Blanch for three minutes in boiling, salted water until al dente, refresh, drain and leave to dry.

Toss the broccoli in the oil, a teaspoon of salt and a large pinch of pepper, then cook on a very hot, ridged griddle pan or outdoor grill for two minutes on each side, until slightly charred and smoky. Set aside to cool.

Whisk the tahini, honey, lemon juice, garlic and a pinch of salt, and slowly start to add water, half a tablespoon at a time. At first, the sauce will look as if it has split, but it will soon come back together. Add just enough water to make the sauce the consistency of honey – around three tablespoons in total. Arrange the broccoli on a platter, drizzle with sauce and scatter the sesame seeds on top. Serve at room temperature.

Charred Broccoli with Sweet Tahini Cose-up. — Charred Broccoli with Sweet Tahini Close-up

This is a perfect accompaniment to any meal. And you can make it ahead of time – no sweat!

I hope you LOVE this Char-grilled Broccoli with Sweet Tahini recipe as much as I do.

Rhubarb Sauce with (optional) Bing Cherries

September 9, 2019 by Mary 6 Comments

I know I haven’t been as attentive as promised, it’s just so hard with Steve being gone and I’m sorry. However, this Rhubarb Sauce with (Optional) Bing Cherries is super delicious, easy to make, and very versatile, so I wanted to share.

You can use it in either a sweet or savory position – great on grilled salmon, chicken, or pork, AND great in yogurt or on top of ice cream. Totally yummy, all ways.

Adding the cherries is extra work – to pit and halve them. It’s optional as you don’t really need them but I thought they added a nice full-bodied contrast to the texture of the sauce. And the cherries are nice in either the savory or sweet rendering. I called my good friend, Tiziana, in Italy and chatted for nearly an hour while I pitted and halved cherries and it was a great time for us to catch up on the news on everyone! Put your phone on speaker mode and you’re all set! SWEET!!

Hope all is good in all of your worlds.

Here’s the recipe for the Rhubarb Sauce With (Optional) Bing Cherries. Do make it, it’s so easy, and enjoy! Hurry, before the rhubarb and cherries are out of season.

Rhubarb Sauce with Bing Cherries Ingredients. — Rhubarb Sauce with Bing Cherries Ingredients

RHUBARB SAUCE WITH (OPTIONAL) BING CHERRIES – serves 6 – 8

1 lb. fresh rhubarb, washed, cleaned and cut into 1” pieces
1 ½ cups pitted and halved Washington Sweet or Bing cherries
¾ cup of water
¼ tsp. ground allspice
1 bay leaf
1” piece of fresh ginger, finely minced
1 stick of cinnamon
1 star anise
5 Tbs. sugar
Salt to taste – just a little
1 Tbs. unsalted butter

Combine all ingredients, except for the salt and butter, in a saucepan and simmer until all the rhubarb is broken down. The cherries will not break down and that is what gives you the different texture, which is nice. This will take 30 – 45 minutes or so. Stir often while cooking this.

Once the rhubarb is all broken down and you have a nice marmalade texture, remove from heat, add a little salt to taste and swirl in the butter until melted. Remove the bay leaf, cinnamon stick, and start anise.

Serve as a puddle on the plate for grilled salmon, sautéed pork chops, or grilled chicken thighs, and then top each item with a little sauce. This is also great stirred into yogurt or on top of ice cream. Only serve with LOVE!

ENJOY! Delizioso!!

Finished Rhubarb Sauce with Bing Cherries – luscious and yummy!

Farro Pasta with Portobello Mushrooms, Chicken, Tomatoes, and Green Beans in a Sherry Cream Sauce

April 26, 2019 by Mary 16 Comments

I know it’s been a very long time. Too long in that I almost don’t know where to begin. I have a sister-in-law who has been begging me to write again, desperate for recipes. Since Steve passed, quite frankly I haven’t been making many worthy dishes. Not good enough to share. I make up very simple stuff on the fly with parchment paper being my best friend and roasting being my go-to method, therefore dirtying the least amount of dishes while still eating healthy. It’s pretty lazy. But last night, I had some energy and made this oh so delicious dish, Farro Pasta with Portobello Mushrooms, Chicken, Tomatoes, and Green Beans in a Sherry Cream Sauce. It’s not a very pretty dish as it’s rather brown, but it was so very yummy.

My good friend Margaret gave me this pasta, which is delicious! It’s made with farro, instead of flour and I do love farro. Margaret loves this too, but her husband, Wayne, not so much, which she forgot about and bought it again, so I got to be the lucky recipient of it!

Farro Pasta from Italy. — Delicious Farro Pasta

I made this combination, because that’s what I had around in the fridge and the tomatoes and green beans were added to give color. But they also added some super good flavor. The acid from the tomatoes cut the richness of the cream, while the green beans, lightly sautéed, gave it a nice crunch. The chicken was a smooth protein and I love using thighs as they are hard to overcook. The only way this dish could have been better is if I were in Tuscany and using fresh Porcini’s instead of Portobello’s. Now that would have been amazing and you probably wouldn’t even need chicken as those Porcini’s I cooked in Italy were To. Die. For. Seriously. I actually have never seen fresh porcini’s here, have you? Well if you do, buy them up and use, but they still probably won’t taste as good as they do in Tuscany.

WHAT DO WE DO TO OUR VEGETABLES?

Honestly, I don’t know what we do to our vegetables here but with all the gassing and packaging to make their shelf life longer, we must certainly lose nutrients too. We definitely lose taste. The best part of my time in Italy was being able to cook there with their ingredients. Every Saturday morning, I would start with a Porchetta sandwich, (yes! Even garlic in the morning, the porchetta was soooo good.), and then visit all the stalls for vegetables, cheeses and some very delicious pre-made dishes like round zucchini stuffed with bread crumbs, pancetta and vegetables – total yum!!

But here’s the thing, I had to learn to not buy too much, because the vegetables do not last long there. You have to be able to use most all of them within 2 – 3 days. Yes. That is certainly the maximum for leafy greens and maybe eggplant, zucchini or unripe tomatoes will keep longer. But their flavor is so much more intense, therefore more satisfying and much more delicious. And therefore, you don’t need to eat as much!

I do miss Italy. I miss my marvelous friends there. The pace is slower, taking in the enjoyment of each other’s company, coupled with the delicious food and wine, accompanied by the sexy lyrical sound of the language. Perhaps I will go back either this fall or next spring.

Back to reality, here is this simple but totally yummy dish of Farro Pasta with Portobello Mushrooms, Chicken, Tomatoes, and Green Beans in a Sherry Cream Sauce. This is a quick and easy one-dish meal, perfect for a weeknight dinner!

FARRO PASTA with PORTOBELLO MUSHROOMS, CHICKEN, TOMATOES, and GREEN BEANS in a SHERRY CREAM SAUCE – serves 2

3 Tbs. unsalted butter
2 Tbs. olive oil
2 large Portobello mushrooms, cleaned and cut into chunks
1 – 2 boneless, skinless chicken thighs, washed, dried, and cut into strips
½ lb. green beans, ends removed, cut into 1.5” lengths
1 large tomato, cut into thick slices, and then chunks
¼ cup dry sherry
¼ cup of heavy cream
½ lb. farro pasta
Freshly grated Parmigiano and Pecorino cheeses

Place a large pot of water on to boil for the pasta. When boiled, salt liberally with coarse sea salt before adding pasta.

In a large skillet, melt the butter in the olive oil on medium-high heat and then add the mushrooms in a single layer and do not touch them for 8 minutes. They will soak up the oils and then release their own moisture and turn a nice golden brown, but you must resist the urge to stir them. After 8 minutes, stir and push them to the side of your skillet and add the chicken thigh strips in the center of your skillet to brown.

When the chicken is browned on one side, turn over to brown the other. Add the sherry and let that cook down and then stick your face in the skillet while you inhale the marvelous aromas! Then add the tomatoes and green beans, cooking until bright green and still crisp. Turn the heat to medium.

Meanwhile, cook your pasta until al dente. Drain and save some pasta water. Add the pasta to the mushroom chicken sauce in your skillet, along with the heavy cream and 2 – 3 Tbs. of pasta water.

Then grate the two cheeses on top, stir gently to combine and serve in warmed bowls, with love.

I hope you love this as much as I did!!