Billy was working a double on Sunday with his partner. I feel bad for the guys when they work doubles so I sometimes will make dinner or dessert for them. This time around I chose to make Ziti Marsala with Portobello Mushrooms and this salad, which is a new recipe. Since I was pressed for time to get it to Billy, I have no picture. But...the salad was fantastic. LOL...I don't eat tomatoes or pesto so I took their words for it!
Cherry Tomato and Fresh Mozzarella Salad with Parmesan Pesto Vinaigrette
2 pints cherry tomatoes, halved (you can use heirloom or a mix of red, yellow and orange)
4 cups fresh boconccini mozzarella, halved
3 tablespoons pesto
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
2 tablespoons good-quality grated Parmesan cheese
Kosher salt and ground black pepper
Place tomatoes and mozzarella on a serving platter or bowl. Set aside.
In a small bowl, whisk together pesto, red wine vinegar and Parmesan cheese. Slowly whisk in the olive oil until well blended. Season with salt and pepper.
Pour pesto mixture over the tomatoes and mozzarella and toss to combine. Season again with salt and pepper, if necessary.
Footnotes - You can use this salad as a topping for toasted Italian bread.
Recipe adapted from The Comfort Food cookbook
2.25.2013
Today's lunch courtesy of Stew Leonard's
There is no recipe for this picture...it's just my lunch for today which I thought looked pretty...LOL - lobster salad from Stew Leonard's on a Carr's water cracker with avocado.
2.12.2013
Cheesecake-Stuffed French Toast with Cinnamon-Vanilla Sauce
For the French Toast -
8 slices brioche or any other soft, thick bread
4 large eggs
1 cup heavy cream
3 teaspoons vanilla
2 tablespoons sugar
Pinch of salt
For the Cheesecake filling -
2 - 8oz. packages cream cheese, softened
2 teaspoons vanilla
3/4 cups sugar
For the Cinnamon-Vanilla Sauce -
1 stick unsalted butter
1 cup light brown sugar
1 tablespoon vanilla
4 tablespoons heavy cream
1 tablespoon cinnamon
1/8 teaspoon salt
Beat together the cream cheese, vanilla and sugar in a small bowl; set aside.
In a small saucepan, over medium heat, melt the butter. When the butter is melted, add the brown sugar, cinnamon, 3 tablespoons of heavy cream and the salt. Stir continuously until it comes to a simmer. Remove pan from heat and add the remaining tablespoon of heavy cream. Mix well. Cover and set aside until ready to serve.
Meanwhile, in a shallow plate, break the eggs and beat lightly with a fork. Stir in sugar, salt and heavy cream.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak and coat only as many slices as you will be cooking at one time. Place the bread slices on to the griddle, heating slowly until bottom is golden brown. Turn and brown the other side.
Place French toast onto 4 plates. Spoon the cream cheese mixture onto 4 of the slices. Top with the remaining 4 slices of French toast. Spoon cinnamon-vanilla sauce on top of the stuffed French toast. Serve immediately.
2.11.2013
Skirt Steak with Mushrooms and Bacon-Beer Pan Gravy
1 skirt or flank steak
Salt and pepper, to taste
4 slices, thick-cut bacon
3 tablespoons olive oil
1 8-ounce container sliced mushrooms
2 cups frozen, chopped onions
2 garlic cloves, pushed thru a press
1 12-ounce can of beer (We used Budweiser because that's what we had in a can in the fridge)
1/4 cup sour cream
1/4 cup parsley
Season steak with salt and pepper. We grilled ours on the grill but you can pan-fry or broil it.
Heat the olive oil in a large skillet over medium-high heat; add the bacon. Let it cook until crispy then place onto a paper-towel-lined plate. Keep the pan over the flame from the stove. Crumble the bacon once its cooled. Add the mushrooms to the skillet and cook for about 5 minutes. Add the onions and garlic and season with salt and pepper. Cook for 6 or 7 minutes longer. Add the beer and bring to a simmer allowing the entire mixture to cook until it is reduced to half, about 15 or so minutes.
Once the mixture has reduced, and add the sour cream and stir to combine. Bring it to a simmer again. Season with a little more salt and pepper if necessary. Add the parsley and stir again.
Slice the steak against the grain and place on a serving platter. Pour sauce over the steak slices. Sprinkle with the crumbled bacon. Serve.
Footnotes - You can probably use this sauce on anything, pork, chicken.....you will be licking the plate.
Recipe adapted from Michael Symon - The Chew
S'mores Brownies
1 package Brownie mix, plus ingredients to make the brownies
1 1/2 cups graham cracker crumbs (about 10 to 12 graham crackers)
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/8 teaspoon salt
1 bag large marshmallows (you can use mini marshmallows)
2 cups chocolate chips
1 jar marshmallow Fluff
Hot fudge sauce
Caramel or peanut butter sauce
Whipped cream
Prepare brownies according to package instructions. Line an 8×8-inch square baking dish with parchment paper leaving enough paper so that it hangs over the edges.
Preheat the oven to 350 degrees.
Add the graham cracker crumbs, butter, sugar and salt to a food processor. Pulse until combined. Press the mixture into the bottom of the prepared baking dish. Bake for about 12 minutes. Remove from the oven.
Pour the brownie mixture over the graham cracker crust. Use a spatula to spread the batter evenly. Bake according to package instructions or until a toothpick inserted into the middle comes out clean.
Turn your broiler on low.
Once your brownies are done. Pour the Fluff over the top of the brownies. You don't have to use the entire jar. Use just enough to cover the top. Place the marshmallows evenly on top of the Fluff. Place the pan under the boiler and toast the marshmallows for 2 to 3 minutes. Watch them closely, since they turn very quickly. Remove from the oven when they are lightly toasted.
Let the brownies cool completely. Use the parchment overhang to gently lift the brownies out of the pan.
Sprinkle the chocolate chips on top then drizzle with the hot fudge and caramel sauces or peanut butter sauce, if you are using it.
Serve with whipped cream.
Footnotes - Because these can be hard to cut, I usually make them in individual baking dishes.
Avocado Toasts with Egg
4 large eggs
Butter
8 slices applewood-smoked bacon
4 slices white bread, toasted
2 ripe avocados
Salt, to taste
Garlic powder, onion powder and paprika
In a large skillet, cook bacon until crispy. Cut each piece in half; set aside.
In another skillet, melt the butter over medium heat. Cook the eggs according to taste. (I did mine sunny-side up).
Cut the avocados in half and remove the pits. Scoop out the inside and place in a small bowl. Mash the avocados slightly. Season with salt, garlic powder, onion powder and paprika, to taste. Place the toast on a plate. Scoop the avocado mixture onto the all 4 slices of toast. Place bacon halves on top of the mashed avocado. Top with the eggs. Season again with a little salt.