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

The Joys of Entertaining and of Being Entertained

December 4, 2016 by Mary 11 Comments

So many people wrote to me that they were making my pecan pie recipe or my cranberry sauce or dressing for Thanksgiving! It’s so nice they let me know and it gives me such great joy to know that people are making my food all over the country and loving it! Actually, all over the world as our son, Zach and his fiancée, Agata, were in touch with me often from Warsaw, (thank goodness for Facetime!), as they made my whole Thanksgiving dinner from my book and entertained 11 people for dinner with only one guest being an American.

Zach, Agata and I chatted at length last Saturday, on my birthday, and they told me how much joy it gave them to see all their friends truly relishing every bite. Everyone just loved every part of their dinner, with even one of their guests getting up and sneaking the crumbs left in the pecan pie plate! How very happy it made them to see all of that!

That, to me, is the joy of entertaining and feeding people. That is what gives me so much pleasure.

Here are pictures of their table in Poland and their turkey.

Zach and Agata also said they didn’t know how I cooked Thanksgiving dinner every year, that it was SO much work. They remarked that the two of them were working together and that I did it pretty much by myself. Isn’t that so sweet? I do get help from my husband and honestly, I haven’t made it the last two years.

I wanted to share with you my big birthday celebration. Our oldest son, his wife, and my husband made a beautiful dinner and our friends, Anne and Frank, joined us. But before dinner, they sat me down on the sofa in front of the fire and played a video that they had made of my friends and family from all over the world, singing or wishing me a happy birthday!!! It was incredible and literally brought me to tears. Such an amazing, fun and super sweet gift!

For the dinner, they made homemade pici pasta with a parsley, sage, Parmagiano pesto, a beautiful half-leg of lamb on the grill with Julia Child’s mustard, garlic, soy marinade, and a delicious chocolate cake. That recipe was from Home Cooking with Jean-Georges cookbook, which I will share with you later.

Woman carving a medium rare half-leg of lamb.

Here I am, carving the lamb.

Awedge of chocolate cake with strawberries, a dallop of whipped cream and a dusting of cocoa powder.

A beautiful birthday cake!

I know I am so lucky!!

As you get ready for the holidays, you may want to check out and download my holiday cookbook of small plates, savory and sweet. It’s free and yours for the taking.

Enjoy!!

Our holiday winter MARY’s secret ingredients box starts shipping tomorrow – Monday! Makes a great gift that will arrive in time for the holidays. And every purchase contributes to our partnership with Feed The Children. Maybe this can be the year we eradicate hunger. Wouldn’t that be nice?

BEST Beef Stew Recipe

February 16, 2013 by Mary Frances 21 Comments

Last weekend, I promised you this BEST Beef Stew recipe, so here it is! As Monday is a holiday, I hope that you’ll find time to make it this weekend. It is so rich and delicious.

These recipes can also easily be cut in half if you don’t have a big crowd, as I did last weekend for just the two of us and we finished the last of our leftovers for lunch today. Yummy.

It really is better to make it a day or two before you plan on serving it, for this allows you to degrease it and let the flavors meld together and the whole thing becomes even richer.

The basis for these recipes, comes from Lee Bailey’s cookbook, Long Weekends, but I have made many changes, particularly in the BEST Beef Stew recipe. Omit the ancho chilis if you don’t like a bit of spice. I think the mashed potato recipe is brilliant with the addition of the cauliflower. It makes them lighter and even more delicious. If you think the title of stew is too plebeian, call it a braise or even beef bourguignon. Enjoy!!

BEST BEEF STEW RECIPE – serves 8

4 pounds boneless rump pot roast or chuck pot roast, cut into 1 x 2-inch chunks
2 cups hearty red wine
½ lb. pancetta, cut into ¼” dice
2 tbs. olive oil
2 large onions, thinly sliced
7 carrots, scraped and sliced ¼” thick
¼ cup unsalted butter
¼ cup all-purpose flour
3 cups chicken or veal stock
3 large garlic cloves, thinly sliced
1 tbs. tomato paste
2 small dried ancho chilis
1½ tsp. salt
½ tsp. black pepper
1 lb. white mushrooms, sautéed – see recipe below

Place the beef in a crockery bowl, add the wine, cover, and marinate, refrigerated, for 3 hours.

Preheat the oven to 325 degrees. Boil some water. Place dried ancho chilis in a bowl and cover with ½ – ¾ cup of water and let sit to soften for 20 minutes.

Place olive oil in a Dutch oven and add pancetta. Sauté until golden on medium heat. Remove with a slotted spoon.

Drain the meat, reserving the marinade. Dry the meat well and brown it in batches over high heat. Set aside.

Add the onions and carrots to the Dutch oven and sauté until wilted and beginning to brown, about 7 minutes. Remove with a slotted spoon.

Meanwhile, take ancho chilis (remove the stem and a few seeds) and ½ cup of the water they were soaking in and puree in a food processor. Set aside.

Pour out any oil that may be in the Dutch oven. Melt butter over medium heat in the Dutch oven and stir in flour. Cook, scraping the bottom of the pan, using a whisk, until the roux turns a dark golden brown. Add the tomato paste and stir for a minute. Stir in the stock. This will foam up, so stand back. Simmer a minute or two, then stir in the garlic, ancho chili puree and salt and pepper. Add the sautéed vegetables, meat, bacon, and reserved marinade. Bring to a boil quickly on top of the stove. Cover and bake until tender, about 2 hours. Allow to cool, then refrigerate overnight.

Remove the stew from the refrigerator an hour before reheating. Lift off the congealed fat and discard. Reheat in a preheated 325 degree oven, covered, until bubbly, about 45 minutes.

SAUTEED MUSHROOMS
While the stew is reheating, wash your mushrooms quickly and let dry thoroughly on paper towels. Trim ends and quarter. Heat 2 tbs. butter and 1 tbs. of olive oil in a heavy skillet on medium–high to high heat. As soon as the butter foam subsides, add the mushrooms and spread out over the bottom of the pan and do not touch the pan for 3 minutes. Then stir and flip the browned mushrooms over until they start to release the fat they have absorbed and brown some more, about 3 – 4 minutes more. Remove from heat and lift the mushrooms out of the skillet and stir in the finished stew.

If the sauce in your stew has reduced and is a bit too thick, thin it out with an extra cup of hot chicken stock.

MASHED POTATOES AND CAULIFLOWER – adapted from Lee Bailey
– serves 8

As Lee Bailey says, you can boil the potatoes for this, but baking is better. Save the skins (sliced into strips), and at a later date butter and salt them and toast them for hors d’oeuvres. You can even grate a little cheese on top too.

2 generous cups cauliflower florets and tender stems
Whole or 2% milk
3 pounds russet potatoes, rubbed with oil and baked
1 large head roasted garlic
6 tablespoons unsalted butter
Salt and pepper

Preheat oven to 425 degrees. Rub scrubbed clean potatoes with oil, pierce the ends with a fork and bake for 45 – 60 minutes until done. The skin should feel crisp and the flesh beneath it should feel soft. At the same time, take a whole head of garlic and slice in half. Drizzle a little olive oil on the cut ends, salt and pepper and wrap in aluminum foil. Roast the garlic with the potatoes for 40 minutes, until soft and browned a little.

Cover the cauliflower with milk in a large saucepan. Bring to a boil, being careful not to let it cook over (that’s why you use a large saucepan for this). Turn back to slow boil and cook until just tender, about 10 minutes.

Scoop out the hot potato flesh into a large, warm bowl. Squeeze the soft garlic pulp into the potatoes, using as much or as little as you like. I use the whole head. Cut butter into pieces and mash in with a hand masher (do not use an electric mixer, as it will make the mixture glutinous). Drain the cauliflower, reserving milk. Mash in with the potatoes, adding about ¾ cup of the cauliflower milk. Add a little more milk if you would like the potatoes creamier. Salt and pepper to taste.

Butter a casserole and scrape the mixture in. Smooth the top and rub with a bit of butter to make a thin film on top. Set aside, covered with a tea towel, until ready to reheat. (This may be done an hour before dinner).

To reheat, put into a preheated 325 degree oven, uncovered, for 20 minutes.

I served this with a baby spinach salad with basil leaves, roasted beets, Pecorino Romano cheese and toasted cashews, drizzled with a sherry vinaigrette. Toasted pine nuts would have been better, but I didn’t have any already toasted.

TIP: When toasting nuts for a recipe, always toast extra to have them ready to use on salads or green beans for another dinner. They will keep fine in a sealed plastic container.

Julia & Eric

August 15, 2012 by Mary Frances 2 Comments

Today would be Julia Child’s 100th birthday!! Happy Birthday to the great chef and instigator of the whole foodie movement that is so prevalent today. There are several articles about her in the Times this morning, one recalling favorite recipes of hers. I have my favorites too – her soy, garlic, rosemary, mustard sauce for a leg of lamb can’t be beat. It is my go-to lamb roast recipe. Leeks braised with a parchment paper cover as a side dish is a really simple dish that seems oh-so-elegant and impressive. I always refer to her for the way she sauteed mushrooms and, of course, boeuf bourguignon. She taught me to smash garlic cloves to remove the skin, but more importantly, she taught my mother the fine art of cooking, which she then passed on to me.

Last night we took our boys out for dinner at Le Bernardin to celebrate our youngest starting on his PhD at Yale next week. My husband and I have not been there in years and yes, it was still so very lovely with superb service. We saw Eric Ripert but unfortunately we did not get to speak. The depth and combination of flavors he achieves with each dish is unique and truly delights the palate. It was a very special evening. We stayed and chatted late into the night.

Here was my third course lobster dish with a stuffed squash blossom – really super delicious. Much to the chagrin of my boys, yes, I snapped these photos.

Best turkey & giblet gravy ever!

November 21, 2011 by Mary Frances 3 Comments

For buttery, melt-in-your mouth white meat and even no need for gravy, follow these instructions. This is the best turkey and giblet gravy recipe, I think, you will ever find. It is a combination of recipes, from Julia Child, Sheila Lukins and my own ideas. I first put this together in 2005 and fortunately, wrote it all down. But first, you must have a great quality, fresh bird – never frozen and never from a big producer. Now some local farm bred turkeys I have found are not so great. Sometimes their dark meat is tough (they walk a lot!) and the breasts are small. My butcher, Bob, from Espisitos Pork Store in Manhattan, gets his from a farm in PA. And then upstate, Mike and Cindy of Thunderhill Farms, produce an excellent bird. Mike is really proud of his turkeys and he sells out every year.

Now I know, there’s a lot of butter here and usually I don’t make recipes that have this much, but fear not. You will not be eating most of it as you degrease the pan juices and only use 4 tbs. to make a lot of gravy.

BEST ROAST TURKEY & GIBLET GRAVY EVER!
One 14.5 – 17 lb. fresh turkey
Sea salt – fine grind
Pepper – fine grind, preferably TexJoy brand
Paprika – sweet
Cornbread sausage stuffing with apples and pecans
2 1/2 sticks of unsalted butter, divided into 3 uses ( 20 Tbs.), 1 1/2 sticks should be thoroughly softened at room temperature
2 stalks celery, washed and cut into 3” long pieces
2 fat carrots, peeled and cut in half lengthwise and into 3” long pieces
3 small onions, cut in half or 3/4″ thick slices
4 tbs. canola oil
Cheesecloth – enough to be 3 layers thick and cover the entire breast area
Giblets and neck
1/3 cup tawny port
1 – 2 cups or more of homemade or low sodium chicken broth
4 tbs. flour
1 tsp. dried thyme
1 tbs. chopped parsley

Preheat oven to 325 degrees.

Place the flat sides down of the carrots, celery and onions and arrange in a rectangle to create a vegetable rack in your roasting pan for the turkey to sit on.

Thoroughly wash and dry your turkey, inside and out. Sprinkle salt, pepper and paprika inside both cavities. Fill each with the cooled stuffing and seal closed with skin and metal skewers. Do not stuff too tight as the stuffing will expand while cooking.

Remove the wing tips from the bird and reserve. Skewer the remaining wings to the body with small metal skewers.

Take 1 1/2 sticks of the softened butter and smear all over your bird. Then sprinkle salt, pepper and paprika all over. Place the bird on the vegetable rack in your roasting pan. Tie the legs together with kitchen twine.

Melt 4 tbs. butter in a small saucepan and add 4 tbs. canola oil. Place your cheesecloth in this mixture to soak up all the liquid and arrange the soaked cheesecloth on top of the whole breast area. Save any leftover liquid.

Place in your oven to roast at 325 degrees.

Baste every 30 minutes, without fail, to keep your breast meat juicy and moist. Baste under and over the cheesecloth and use any remaining butter and oil left from soaking the cheesecloth originally. When basting, take the pan out of the oven, close the oven door and baste quickly on top of the stove so your heat stays constant in the oven.

Meanwhile, take your giblets, neck and wing tips and place in a small saucepan and cover with cold fresh water. Bring to a boil and simmer slowly for one hour.

Remove all giblets and neck from the liquid. Remove meat from neck and chop all finely and reserve for your gravy. Discard this liquid.

Roast the turkey until the thickest part of the thigh registers 180 degrees and the thickest part of your breast registers 160 degrees.

During the last 30 – 40 minutes of roasting your turkey, remove the cheesecloth and discard and brush on the 1/3 cup tawny port.

A stuffed 17 lb. bird took 4 hours and 45 minutes. A stuffed 14.5 lb. bird took 3 hrs and 54 minutes. Your oven may vary, but figure on 15 – 16 minutes per pound.

Let the bird rest for one hour and let all those juices re-circulate back into the meat. Serve your soup or first course.

Meanwhile, back to the gravy. Smash the vegetables from the roasting pan through a strainer into a bowl. Degrease the pan juices and add enough broth to make 2 cups.

Melt 4 tbs. butter in a saucepan. Add 4 tbs. flour and whisk together on medium heat, letting it brown slightly for 2-3 minutes. (You are making a roux here!) Whisking constantly, slowly pour in the 2 cups of reserved juices and broth. Whisk until smooth and bring to a boil. Reduce heat to medium-low, add the smashed vegetables, 1 tsp. thyme, salt and pepper to taste (gravy may need more salt than you think – taste it), 1 tbs. chopped parsley and reserved chopped giblets and neck meat. Simmer for 10 minutes, stirring constantly. Add more chicken broth if you think it’s too thick or you know you have a lot of gravy lovers and need to stretch it.

Enjoy!!

The best quick roasted chicken

November 3, 2011 by Mary Frances 3 Comments

Roast chicken in a cast iron skillet just out of the oven.

Finished chicken just out of the oven

They say that many a chef is judged by how good their roast bird is. I have tried many different ways over the years. Debating whether or not to truss the bird with string (Julia) or cut slits in the skin and shove the legs in there. (Anthony Bourdain) Starting with high heat to sear and then lowering it and basting it throughout (I still do like this method – more on that later) or Julia Child’s recipe that involves turning the bird every 15 minutes (more work) or Jen’s method (our long term nanny for the boys) of covering it and roasting it longer. My brother, Mark, thought hers was the best! When he would come to visit in NJ, he would request Jen’s chicken for the first night of dinners. Then there’s Zuni Café’s version of salting the chicken several days ahead of time (really a brining of sorts) and then roasting in a not too dissimilar way from the method I like below. Tell me your favorite! I think this is the best quick roasted chicken.

This is a version adapted from Mark Bittman and my oldest son on the way to cook it, with my added touches. They say great chefs never throw anything away. I believe in that so I always save my parmesan cheese rinds. Shove them into the cavity of a bird or throw into your risotto and you will be amazed at how much flavor they impart. Using them in a roast chicken provides a parmesan flavored sauce, mixed with the chicken juices that is just divine. (That’s the end of the cheese rind sticking out of the cavity – don’t you go thinking of other things!)

THE BEST QUICK ROASTED CHICKEN
Serves 4

1 3.5 lb. chicken (I like Bell and Evans, still)
fine grind sea salt
fine grind pepper (I use Tex-Joy brand)
4-5 cloves of garlic, thinly sliced
10 sprigs of fresh thyme
½ lemon
parmesan cheese rinds
20 – 25 cremini mushrooms, washed, stems trimmed a little bit and left whole

Preheat oven to 450 degrees with a cast iron skillet or heavy ovenproof skillet in the center of the oven. Trim the ends off of your mushrooms, wash, pat dry with a towel and let air dry. Thoroughly wash and dry your bird, inside and out. Distribute and shove sliced garlic, along with the thyme sprigs, under the skin on both sides of the bird – both breasts and legs and both sides on the back. Be careful not to rip the skin. Take the half of lemon and squeeze it inside the cavity to refresh the bird. Salt and pepper the cavity. Place the squeezed lemon half in there, along with more sliced garlic and thyme and shove in the parmesan cheese rind.

Pat dry the outside of the bird again, salt and pepper the outside.

Take the pan out of the oven and leave a hot pad on the handle immediately so you don’t forget and grab it. Quickly put the bird in the pan, breast side up (it will not stick) and shove mushrooms all around. It will be snug and please remember this pan is blazing hot so be careful.

Shove the hot pan with chicken and mushrooms back into the oven and roast for 35 – 40 minutes, undisturbed, until meat thermometer reaches 155 degrees. Remove chicken immediately from the hot pan by grabbing the cavity with long tongs and let rest on a platter, for at least 10 minutes before carving. Pour juices from pan on top and scatter mushrooms around. Please remember again to use a good hot pad on the handle. Too many times I have grabbed one of these, forgetting it had been in that crazy hot oven. (For burns, tea tree oil is the best but is not a good smell around food.)

Now, you tell me if this isn’t the easiest and fastest way to serve a delicious, moist, mouth watering roast chicken?

Delicious and easy roast chicken with mushrooms