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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

No garlic?

February 28, 2012 by Mary Frances 3 Comments

No garlic.

For some time now my husband has had this persistent cough, that mainly occurs after he eats a meal. Finally, he went to the doctor and he suggested going on this acid-free diet. There are details to the diet but we must be very strict for 2 weeks and the main things are: no garlic, onions, tomatoes, or spicy or regular peppers and of course no fruit, except for bananas, pears and some apples.

Well telling me no garlic, onions, tomatoes or peppers is like well, I don’t know what!! I’d say the only dish I cook without garlic would be duck breasts with a fruit sauce!!!

So we started this diet on Monday and I’ve been reacquainting myself with Herbs de Provence. I used it to roast a chicken last night and on some tilapia fillets tonight. Tomorrow I’m making striped bass fillets and if any of you have any suggestions, please pour it on. He also should have limited olive oil and butter, only skinless chicken or fish, no meat or fried foods.

Help!

Filed Under: Dinner, Fish, Poultry Tagged With: acid reflux, chicken, citris, dropping acid, duck, fruit sauce, garlic, onions, peppers, spicy food, striped bass fillets, tilapia, tomatoes

We must know what we’re eating!

February 27, 2012 by Mary Frances 1 Comment

This is from an email I just received from the Center for Food Safety.

Congress to FDA: LABEL GENETICALLY ENGINEERED FOOD
Have YOUR Senators and Representative Joined the Letter?

In the U.S., we pride ourselves on having choices and making informed decisions. Under current FDA regulations, we don’t have that choice when it comes to GE ingredients in the foods we purchase and feed our families. This led the Center for Food Safety to submit a legal petition to the FDA demanding that the agency require the labeling of GE foods. In response, Senator Barbara Boxer (CA) and Representative Peter DeFazio (OR) have authored a bicameral Congressional letter in support of our legal petition and will be urging their fellow Members on Capitol Hill to sign onto their letter.

We must know what we eat nutrition facts.Unsuspecting consumers by the tens of millions are being allowed to purchase and consume unlabeled genetically engineered foods, despite the fact that FDA undertakes no testing of its own, instead relying only on a voluntary consultation with industry and confidential industry data to assure safety. Internal FDA documents discovered in prior CFS litigation actually indicated the foods could pose serious risks, but those views were overruled.

Genetically engineered foods are required to be labeled in nearly 50 countries around the world including the United Kingdom, Australia, South Korea, Japan, Brazil, China, New Zealand and many others. A recent poll released by ABC News found that 93 percent of the American public wants the federal government to require mandatory labeling of genetically engineered foods. As ABC News stated, “Such near-unanimity in public opinion is rare.” Yet the United States is one of the only countries in the world that doesn’t require labeling of GE food!

Please write and call your U.S. Senators and Representative and urge them to join the Boxer-DeFazio letter in support of labeling!

Filed Under: Appetizers, Breakfast, Desserts, Dinner, First Course, Fish, Lunch, Meat, Poultry, Salads, Sides, Vegetables Tagged With: Boxer-DeFazio letterin support of labeling, Congress, GE food, genetically engineered food, know what you're eating, labeling, petition, truth in labeling

LOVE is now in South Africa!

February 19, 2012 by Mary Frances 2 Comments

Green spices.

I am so excited to announce that I have been invited to be a monthly contributor to Spice 4 Life, a South African online magazine for women. Spice 4 Life is ranked as one of South Africa’s most popular independently owned websites, focused on connecting and inspiring women within South Africa and internationally and currently garnering upwards of 1.9 million hits per month! They are a hub for connection and support, touching on business, family, home, health, nutrition, fashion and beauty as well as promoting active contributions to society.

My intro for LOVE – the secret ingredient was on none other than Valentine’s Day! I will be writing about a featured spice or special ingredient each month. What fun!

Their web address is http://www.spice4life.co.za/ I am on page 1 of the featured section on the home page. Please check it out and let me know what you think!

Filed Under: Dinner Tagged With: ingredients, inspiring women, love, online magazines, South Africa, spices, Valentine's Day

Happy Valentine’s Day!

February 14, 2012 by Mary Frances Leave a Comment

Valentine's Day Sweethearts and a card.

So tonight, what will you be doing? I’m not a big fan of going out in NYC. The restaurants are always packed and besides, I’d rather serve my own LOVE-filled food at home!

I’m planning on making a veal chop recipe with grapes, honey and sage. It’s a very memorable dish that I made years ago and I really haven’t repeated, quite frankly, because veal is so expensive. But tonight, it will be just the two of us so I figure I’ll go for it!

Now Zach (23) is still living at home with us and he needs a place for his dinner with his girlfriend. So I suggested a candle light dinner in our office conference room with food brought in. Sounds pretty good – right? They’ll be alone. I just need to get the conference room in shape from all the editing and packing for the move that we’ve been doing.

When the kids were little, I would always make these heart cookies that my mother used to make for us. They are an oatmeal based cut-out cookie, that you sandwich two together and then ice all over with a buttercream frosting. They are really good and get better with age as the butter soaks into the cookies. But as you can imagine, they are a ton of work. My oldest son, had us all over for dinner on Sunday night at his apartment in Williamsburg, and was asking about the cookies. With the move, I don’t think I’ll get to them this year.

It was wonderful to have dinner at our older son’s home, particularly after the full day of packing we did at the office. Zach helped us on Sunday and both boys helped on Saturday. (We are blessed with great kids.)

The dinner was a delicious chicken tagine with homemade chick peas and farro instead of cous cous (much better) and served with a mixture of mustard greens and kale, wilted under the broiler, and then tossed with a dressing of olive oil and balsamic vinegar! Divine!!

To all you young moms out there, this is what can happen if you serve your kids great fresh food cooked with LOVE. They will want to continue the tradition and even step it up a notch! Our older son’s most recent purchase – the French Laundry cookbook from Thomas Keller! I don’t even have that one and it is gorgeous!!

Happy Valentine’s Day to you all!

Filed Under: Dinner Tagged With: chicken tagine, French Laundry, French Laundry cookbook, grapes, honey, kale, mustard greens, sage, Thomas Keller, Valentine's Day, veal chops

Another great beef tenderloin dinner

February 12, 2012 by Mary Frances 19 Comments

Beef tenderloin is actually the perfect weeknight entertaining choice. For a special dinner, it’s big, it’s fancy and it’s quick and easy. My Mother used to always say, “Make a roast, Mary. It’s easy!” And you know, she was right.

So, remember, it’s always about the ingredients and their quality. So as long as you’re spending money on a tenderloin, get the best that you can. My butcher, Bob, at Esposito’s, has the best! His man, Solomon, did a spectacular job trimming and tying this piece of meat. See how even it is all the way through. These butchers take enormous pride in their job and it certainly shows. (They’re located at 38th Street and 9th Avenue.)

Now I don’t think I’ve told you, but we’re moving our offices (I do have another day job running a brand design and marketing communications firm) down to TriBeCa so I’ve been a little off this week and I will be until the end of the month. We’ve been in our current space for 10 years and accumulated way too much stuff. I promise I’ll get back on track when this is all over. But we’re very excited about our new space!

Back to the dinner party I had this past Thursday night. I made up this recipe as a combination of what I made on Christmas day and what I used to make years and years ago from, believe it or not, Joy of Cooking! I received this cookbook from my sewing teacher, the wonderful Mrs. Mellor, at a bridal shower 30 years ago!! (OMG) My Mom was so afraid that I would be a tomboy and useless wife, and because I went to Catholic school, we were not taught home economics, so she coerced the woman who taught sewing at the public high school to give me private lessons one summer, in order for me to learn how to sew. Mrs. Mellor was a wonderful woman with an infectious laugh, twinkling eyes and everything was always okay with her, even if you really screwed up – she would fix it. She ended up making all of my bridesmaids dresses from this beautiful silk I had bought – 4 of them – all as a gift!! Sweet, sweet woman! Her son, Jimmy, was a good friend of my two brothers and we recently reconnected through Facebook! Good ol’ Facebook. He’s an airline pilot for American Airlines flying the St. Louis to LaGuardia route. I always look for him when I fly back home. He said I should just knock on the cockpit door next time, that they get lonely in there. Well, these days I think I’d get shot!

Here’s what I made.

Bacon wrapped beef tenderloin on a metal platter.

So good!!

BACON-WRAPPED BEEF TENDERLOIN
– serves 10 – 12

1 (5.5 lbs.) beef tenderloin, trimmed and tied
1 rounded tbs. kosher salt
Fresh ground black pepper
6 garlic cloves, minced
15 slices of bacon
1/2 cup creme fraiche
2 tbs.white horseradish
Several dashes of Tabasco

Season the tenderloin all over with the salt, pepper, and garlic. Cover the meat and refrigerate overnight. Let it come to room temperature for 2 hours before roasting.

Heat oven to 500 degrees. Wipe off as much garlic and seasonings as possible with a paper towel. The flavors have penetrated the meat overnight. Place the meat on a rack in a large roasting pan and wrap the bacon around it.

Place the roasting pan on the middle rack of the oven and immediately reduce the heat to 400 degrees and roast for 30 – 40 minutes, until an instant-read thermometer reaches 120 degrees (for rare). Let the meat rest for 10 minutes before carving.

In a small bowl, whisk the crème fraîche and horseradish plus a few dashes of Tabasco. Serve alongside the tenderloin.

Filed Under: Dinner, Meat Tagged With: bacon, bacon-wrapped beef tenderloin, beef tenderloin, creme fraiche, entertaining, Esposito's, garlic, horseradish, Joy of Cooking, love, roasts, weeknight entertaining

Super easy nachos

February 1, 2012 by Mary Frances 4 Comments

Easy nachos with avocado and jalapenos.This is so easy, it’s almost stupid. But it’s really, really good!! I have seen the most sophisticated people not want to stop eating these in my home. And they are perfect for Super Bowl Sunday. You see, I made these up when I was having a casual weeknight dinner party, and needed a quick, easy and delicious appetizer. My guests usually sit at the counter at my kitchen so I can talk to them while I cook on the other side.

It’s funny to me that the “counter” has come full circle in my life. When I was a kid, (I’m the youngest of 6 with 5 older brothers), if we misbehaved at the kitchen table at dinnertime, we were sent to eat at the counter behind us having our back to the table and eating next to a sink filled with vegetable peels and a can of dog food ready to feed the dog. My Dad was a Major in the army in WW II and he could be pretty tough. The “crime” could have been something like my brother, Mark, making me laugh so hard that milk would come spewing out of my nose. Most of the time I was sent to the counter, not Mark! And now I grow up and my counter is full of friends and family hanging out and allowing me to be a part of the party! I love my open kitchen here.

Back to the nachos – I love nachos! We all love the crunch and the salt, but they’re too much. How do you make them lighter and a bit healthier, I kept on asking myself. This is what I think about in the middle of the night. Crazy, I know.

So here’s what I do.

NACHOS MADE FRESH & EASY
Restaurant style Tostitos – a mound to fit on an 11” round serving plate
1 15.5 oz. can of cannellini beans, rinsed and drained
2 fresh plum tomatoes, quartered lengthwise and chopped
3 – 4 oz. fresh grated sharp cheddar cheese, to taste
½ fresh avocado, cubed
Pickled jalapeno peppers, sliced
Your favorite salsa on the side

Preheat the oven to 375 degrees. Mound a pile of chips on a rimless cookie sheet the size of the plate you’re using to serve this. It’s very important that your cookie sheet is rimless because you have to be able to slide the whole thing off onto your plate. Scatter your drained beans on top, then the fresh tomatoes and grated cheese. Bake on the top shelf in the oven for 5 – 10 minutes, until the cheese is nicely melted. Remove from the oven and slide onto your serving plate.

Top with the fresh avocado cubes and pickled jalapeno peppers. Serve with a cake server on small plates with some salsa on the side so that your guests can spoon it on to their pile of warm nachos. Enjoy! GO GIANTS!!!!!

Serving of nachos with avocado and salsa.

A serving with salsa

Filed Under: Appetizers Tagged With: avocado, cannellini beans, Cheddar cheese, jalapeños, nachos, plum tomatoes, salsa, Super Bowl Sunday snacks, super fresh nachos, Tostitos

Happy Sunday!

January 29, 2012 by Mary Frances 2 Comments

Waffles and blueberries on a white plate.

Okay, so I made these waffles this morning (my husband was pining for them) and they look pretty good – but didn’t taste great. So I won’t share the recipe with you. I don’t know what was wrong but let me work on this recipe before I give it to you. One thing they suggested was to do this sweetened sour cream – with brown sugar and ginger with sweetened strawberries AND the maple syrup. Well I think that would have put me in a sugar coma …. and I didn’t have strawberries. But I did have blueberries and I did have the buttermilk for the batter and I did have the sour cream. I always feel so cool when I find a new recipe I want to make and I actually have most of the ingredients!

Back to the sugar – so for this, I just put a dollop of plain sour cream with some slightly sweetened blueberries and it was really really good as a topping. Now I just need to work on that base waffle!

Filed Under: Breakfast Tagged With: blueberries, buttermilk, maple syrup, sour cream, Sunday morning, waffles

Friday night super food!

January 28, 2012 by Mary Frances 2 Comments

Sauteed shrimp on a white plate.

Sauteed shrimp on top of kale, turnips and red pepper

I put together this dish last night. I needed to use up an unusual combination of vegetables – turnips and kale, and I had a red pepper and one plum tomato begging to be used as it’s the end of the week. (You’re probably saying, “Yuck!”) I shop once a week for all fruits and vegetables and fill in on fish and meat from my specialty shops – Esposito’s Pork Shop and Sea Breeze Fish Market near my office. I had bought some beautiful, large, fresh Florida shrimp.

So what to do? I just thought about what would taste good for each and cooked accordingly, and hoped for the best. I always warn my husband when I’m starting to do this sort of thing, winging it, to hopefully lower expectations.

I roasted the turnips together with the red pepper tossed with a little olive oil and salt and pepper. This roasting made the turnips sweet little chunks. While that was roasting, I slowly sautéed the garlic first, then added the kale and chicken stock and cooked them until they were very tender. At the end, I sautéed the shrimp in softened shallots and dry vermouth. Dry vermouth to me, is wonderous. Unlike just a plain dry white wine, it makes anything taste like fine French food. Really. Off heat to finish, I swirled in a bit of butter, to keep the French thing going. You can do this sort of thing with chicken too and it will taste amazing. Notice, no carbs, (I could do that because Zach was not eating with us), and we didn’t miss that starch. This turned out awesome!! My husband had 4 helpings of the kale and usually he is not a big kale fan. I think he doesn’t like it when it’s not cooked tender enough.

This makes enough to serve 4, although it was just the two of us last night. But then Zach and his girlfriend finished up everything when they came home at 3:30 am. The dirty dishes were in the sink this morning. (At least they make it to the sink!)

SAUTEED SHRIMP WITH KALE, TURNIPS AND RED PEPPERS
– serves 4

Preheat your oven to 375 degrees

2 good-sized turnips, peeled and cut into 1” cubes
1 red pepper, stem and seeds removed, cut into ½” strips and then each strip cut into half lengthwise.
2 tbs. olive oil
salt & pepper

Toss all together and roast in the oven for 45 minutes to an hour, until turnips are fork tender and a little browned. Keep warm in a microwave (not turned on) or a warming drawer

1.5 tbs. olive oil
8 cloves of garlic, thinly sliced
1 large bunch of kale, washed thoroughly, stems removed and chopped into 1” strips
1/3 cup chicken stock
Salt and pepper
Some extra water or broth if you need it

Warm the olive oil and sauté the garlic for 10 – 15 minutes to soften. Do not let it brown. Add your kale and chicken broth, toss to combine and cover. Watch and toss often. Add more water or broth if you need to. Salt and pepper to taste. Cook until kale is very tender. It will turn dark.

1.5 tbs. olive oil
2 shallots thinly sliced
1/3 cup dry vermouth
1.5 lbs. shrimp, shells removed, tails left on. Wash 3 times, dry, and salt and pepper one side of the shrimp
1 plum tomato, cut into ½” pieces
1 scant tbs. unsalted butter

Warm the olive oil and sauté the shallots on low heat for 10 minutes or longer. Do not let them brown. Turn heat up, add vermouth and let it bubble for a minute. Add the shrimp and tomato and toss and stir until the shrimp turn pink. This will take about 3 minutes. When shrimp are done, remove pan from the heat and swirl in the butter until melted.

Add the roasted turnips and red peppers with all their sauce to the kale mixture and combine. Place a mound of the kale and turnip mixture in the middle of the plate and mound a serving of shrimp in the center of the kale. Drizzle some shrimp juices on the shrimp and kale.

Enjoy!!

Filed Under: Dinner, Fish Tagged With: French, kale, red peppers, roasted vegetables, shallots, shrimp, sliced garlic, super healthy, turnips, vermouth

A different chicken dish!

January 27, 2012 by Mary Frances 4 Comments

Sesame braised chicken with shiitake mushrooms and daikon on a white plate.

Sesame Braised Chicken with Shiitake, Daikon & Ginger

This is a great Sunday dish, as it does take some time. It’s a Melissa Clark recipe from The New York Times that I have altered, again. Not much, but I just can’t help myself. But I really do like Melissa’s recipes! She and I must be on the same wavelength. That’s the thing. There are millions of recipes out there. I pick the ones that I think I’m going to love, (based on the ingredients, time to prepare, ease of preparation, will it be fun to make?) If you make things you love, you will serve them with love – because love really is the secret ingredient!

Now I did make a mistake in making this – had to do with not reading the recipe all the way through carefully. I threw in the scallion tops into the pot to roast with the chicken so you don’t see raw scallion rings in my photo. No matter, the dish was great – and different!! We all love chicken but we’re always looking for something different, right? Melissa talks about the daikon radish getting silky and she’s right. You’ll want to crawl right into this dish. Perfect for a winter night.

I also used the stems of the mushrooms but I don’t think I’d use them again as they were a bit woody. Maybe save them to chop fine and use in a risotto later.

I served this with Jasmine steamed rice and some sautéed okra. It was yummy!

SESAME BRAISED CHICKEN IN A POT WITH SHIITAKE, DAIKON AND GINGER – adapted from Melissa Clark and The New York Times
– serves 4

3 bunches scallions (about 3/4 pound)
3 tablespoons peanut oil
1 tablespoon sesame oil
1 pound Daikon radish, peeled and cut into 1 1/2-inch chunks
1/2 – 3/4 cup shiitake mushroom caps
8 garlic cloves, smashed and peeled
2 inches ginger, peeled and thinly sliced
1 whole chicken (3 1/2 pounds)
2 teaspoons coarse kosher salt
2 teaspoons black pepper
1 cup chicken stock
1/2 cup dry sherry
1 tablespoon soy sauce
4 whole star anise pods
1 tablespoon rice wine vinegar

Heat oven to 450 degrees. Trim the roots off the scallions. Separate the dark green tops from the bottoms.

In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1 1/2 teaspoons sesame oil over medium-high heat. Add the scallion bottoms, daikon, mushrooms and garlic cloves. Cook, stirring occasionally, until golden, about 7 minutes. Add the ginger and cook 1 minute more. Use a slotted spoon to transfer vegetables to a platter.

Pat chicken dry; season inside and out with salt and pepper. Add the remaining 1 tablespoon peanut oil and 1 1/2 teaspoons sesame oil to the Dutch oven. Brown chicken, turning, until the skin is well browned about 3 – 4 minutes on each of the 4 sides. Turn chicken breast-side up. Scatter the vegetables around the chicken. In a small bowl, whisk together the stock, sherry and soy sauce. Pour over the chicken. Drop in the star anise pods. Tightly cover the pot and transfer to the oven. Cook until the chicken is no longer pink, 40 to 60 minutes.

Remove to a cutting board. Skim fat from the surface of the cooking liquid. Chop the scallion tops and stir in, with the vinegar. Carve chicken and serve, topped with vegetables and pot juices.

Filed Under: Dinner, Poultry Tagged With: chicken, daikon, ginger, Jasmine rice, Melissa Clark, okra, rice wine vinegar, scallions, sherry, The New York Times

Spicy Chicken Chili for a Snowy Football Weekend!

January 21, 2012 by Mary Frances Leave a Comment

Spicy chicken chili in a spoon.

Spicy chicken chili

Tomorrow, we are entertaining for the big Giants game. I thought this chili would be perfect to serve with all the garnishes and hot cornbread, plus a big tossed salad.

What can be better than to make a big pot of chili on a beautiful snowy Saturday with a fire going in the fireplace? NOTHING!

This is a favorite recipe of mine, adapted from a very old Food and Wine Magazine. It gives you the big chili flavor and isn’t nearly as heavy as it’s made with chicken. It has a melody of spices and heat from the jalapeños. If you don’t like so much heat, remove the seeds, but I like to keep them in. I also like to use Greek oregano which is much more potent and grind cumin seeds for the cumin powder. Again, more powerful flavor.

Joko – I hope you like this!!

SPICY CHICKEN CHILI
-serves 4

2 tablespoons olive oil
1 onion, chopped
3 large cloves garlic, minced
1 pound skinless boneless chicken thighs (about 4), cut into thin strips, all fat removed
4 teaspoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1 jalapeño pepper, chopped fine with seeds
1 28 oz. can of whole San Marzano tomatoes, hand crushed, with their juice
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 15.5 oz can of drained and rinsed pinto beans
1 15.5 oz.can of drained and rinsed black beans
1/2 teaspoon fresh-ground black pepper

For garnish:

Minced sweet onion
Grated sharp cheddar cheese
Sour cream
Cilantro leaves
Sliced pickled jalapeños

Serve on top of a few tortilla chips or steamed rice

Serve with warm cornbread

In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook, covered, until they soften, about 20 minutes.

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes or even longer. Serve topped with the onions, sour cream, cheddar cheese or more jalapeños. It is nice to give your guests a choice. Top all with cilantro leaves.

Wedges of corn bread are always a good complement to chili. Or serve the chili over steamed rice or a few tortilla chips.

Filed Under: Dinner, Lunch, Poultry Tagged With: black beans, Cheddar cheese, chicken chili, chili, cornbread, cumin, entertaining, Food and Wine magazine, football, Giants, oregano, pinto beans, San Marzano tomatoes, spicey

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