Gingerbread Martinis

                                                    
I love flavored martinis.  I especially love martinis that are seasonal and are only enjoyed at certain times of the year.  This recipe makes a pitcher of martinis that can be poured and enjoyed for a party.  They are delicious.

Ingredients:

8 oz. Bailey's Irish Cream
8 oz. half and half
6 oz. Monin Gingerbread flavoring
4 oz. vanilla vodka (plain is OK too)
4oz. Kahlua
Whipped Cream (optional)
Small gingerbread men cookies (optional)

Here's how:

Optional:  Process some gingerbread men cookies in a food processor until crumbs are made.   Pour the crumbs out onto a small plate.  Moisten the edge of a martini glass and then dip it into the crumb mixture.  Set aside while you make the drink.

Combine all ingredients except cream and cookie in a pitcher and stir to combine.

Fill a martini shaker with ice and pour the mixture over the top.  Cover and shake vigorously.

Pour the mixture into a martini glass with the crumb mixture rim.

Optional:  Place some whipped cream into the middle of the glass and top with a gingerbread man.

Drink and enjoy! 

Chicken Sausage with Tomato Sauce, Pasta and Mozzarella

A recent trip to Arthur Avenue in the Bronx inspired me to create this recipe.  I went to a great meat market that sold homemade sweet and hot styles of chicken sausage. It was juicy and not dry the way chicken sausage often can be.  You can use your favorite brand.  This recipe makes a delicious sauce to put over pasta, if you use whole grain, you have a healthy version of your favorite pasta dish.  I tripled the recipe in order to make extra freeze for future dinners.  I like to use Bow ties to make the dinner look great.

Serves: 4

Ingredients:

3 Sweet Italian Style Chicken Sausage
3 Hot Italian Style Chicken Sausage
1 TBS extra virgin olive oil
1 garlic clove, minced
1 28 oz. can tomato puree, with basil or Italian Style
1 tsp dried Italian herbs
salt and pepper
1 lb bow tie pasta
1/4 lb fresh mozzarella, cut into small pieces

Here's how:

Preheat the oven to 375 degrees F.

Place the sausage on a baking sheet (I use my pizza stone).

Bake the sausage in the oven for 30 minutes, turning halfway through.  It should be browned but still a bit pink inside.

Remove the sausage and slice it into 1/2 inch rounds.

In a large saute pan, heat the oil. 

Saute the garlic for 1 minute.

Add the tomatoes, sausage, herbs and salt and pepper to taste.

Simmer the mixture for one hour, until the chicken sausage has cooked through and the sauce has taken on some of the sausage flavor and the sausage has taken on some of the tomato flavor.

While the sauce is simmering, prepare the bow ties according to the directions.

Once the sauce and pasta is done, combine 3/4 of the sauce,  add the cheese and stir.

Use the remaining 1/4 of sauce to add extra sauce to your individual plates.

Ham and Cheese Frittata

If you are a frequent reader of this blog you will see that I am a big fan of frittatas.  They are easy to make and are a great way to use up what is in the fridge.  I bought some Canadian bacon (ham) to make Eggs Benedict and had some left over.  I also always have eggs in the house.  Cheddar is another food I always have,  I just shredded it up for this recipe.  This recipe serves 4.

Ingredients:

6 eggs
1/4 cup milk
salt and pepper
non-stick spray
5-6 slices ham or Canadian bacon, cut into small piece
1/4 cup shredded Cheddar

Here's how:

Preheat the oven to 375 degrees F.

Scramble the eggs, milk, salt and pepper.  Set aside.

Spray a 6 inch non-stick fry pan with non-stick spray.

Add the ham and saute for 1 minute.

Add the eggs and cheese.  Swirl around for 30 seconds until the cheese is incorporated.

Place the pan into the oven and cook for 15-20 minutes until brown and no longer wiggles when moved.

Remove, cool 10 minutes, cut and serve.
 

Omelet with Broccoli. Mushroom, Onions and Asiago

I picked up my first CSA box for Winter 2012 from the Garden of Eve and there were great veggies and eggs inside.  As soon as I got home I had to make something that would showcase those delicious eggs.  There is nothing like a fresh egg - the yolk is so yellow it is orange.  This recipe is made using onions from the garden, cheese from Arthur Avenue in the Bronx and veggies from the CSA. Nothing is more local than that.

Ingredients:

1 TBS Extra Virgin Olive Oil
3 mushrooms, cleaned and sliced
1/4 red onion, diced
1/4 cup fresh broccoli
2 eggs
2 TBS milk
salt and pepper
3 TBS Asiago Cheese, shredded

Here's how:

Chop all of the veggies and set aside.

Crack the eggs. add the milk, salt,pepper and cheese into a small bowl. Scramble.  Set aside.

Take a small frying pan, add the oil and heat for 1 minute.

Add the veggies and saute for 5 minutes, until soft and just starting to brown.

Pour in the eggs and cook for 5 minutes.

Flip the omelet.

Cook 3-5 more minutes.

Fold into thirds and serve.

 

Thanksgiving Table 2012

Thanksgiving is my favorite holiday.  Not only do I love to make everything from scratch sourced from local farms, but I also like to make a beautiful presentation.  Setting the table in a special way makes everyone at the table enjoy the meal a bit more.  Kids are on their best behavior, adults act a bit more formally and the food looks its best. 

My china has a gold rim around it.  To bring out that gold, I put the plate on a gold charger.  I also use gold ware for the folk, knife and spoon.  The continuity of color makes the table look put together.

I like to buy napkins for the meal that are seasonal and fold them in a formal way.  This year I found napkins in a green color with stitching of acorns and leaves.  I used napkin rings to add some shine to the table.

Set the gold ware in a formal setting.  Dinner fork on the left, knife on the right, dessert fork and spoon on top.

I also found some cute little mini taper candle holder in the shape of leaves and small ivory colored candles.

The centerpiece is in my turkey shaped container.  It is metal and wicker and in the shape of the star of the meal.  I save the container and bring it to the florist each year and every year the centerpiece is different.

I jazz up the basic stem wear with some leaves.  I bought a leaf floral bushes with wire in the stems, cut them off and wrap them around the stem of the glasses.  It makes them look great for a few dollars.

I set the table with turkey shaped salt and pepper shakers and a freshly pressed tablecloth.

The platters and serving bowls match the china or are fall colors.

One trick I use to make dinner go smoothly is to have 2 gravy boats and 2 platters of turkey and place them on each end of the table.  This makes it easy for everyone to get what they want without having to pass heavy or hot food.

When the meal is one and the table is cleared I take a few minutes to tend to the linens.  The food you just ate is full of fats and all over the napkins and table cloth.  Spray the greasy areas with a pre-treater and immediately put them into the washer.  It will keep your linens from staining and keep them nice for next year. 

Fritatta with Sausage, Mushrooms, Onion and Cheddar

I like to make frittatas as a way to use up what is in my fridge.  After the Thanksgiving holiday, I had veggies, breakfast sausage and eggs leftover.  This is the recipe I came up with to use up the ingredients I had on hand.  The eggs are local from the Garden of Eve, the cheddar is from the Mecox Bay Dairy in Bridgehampton and the breakfast sausage is from Dines Farm.  I used these local ingredients but the ingredients you like or have on hand can be used.  This recipe make a large 10 inch sized pan.  You can cut this recipe in half if you have a smaller pan or want less.  This recipe serves 8.

Ingredients:

12 large eggs
1/2 cup organic milk, any kind you have
salt and pepper to taste
non-stick spray
12 oz breakfast sausage, out of the casing, broken into small pieces
6 mushrooms, cut into pieces
1/2 onion, diced
1/2 cup shredded cheddar

Here's how:

Preheat the oven to 375 degrees F.

Crack the eggs into a large bowl.  Add the milk, salt and pepper. 

Scramble.  Set aside.

Spray a 10 inch fry pan with non stick spray.

Add the breakfast sausage and cook until just brown.

Add the mushrooms and onions.

Saute for 5 minutes.

Add the eggs and cheese.  Stir until the cheese is incorporated.

Place the pan into the oven and cook for 20-25 minutes, until lightly brown on top and cooked.

Remove from the oven and let cool 10 minutes.

Remove the frittata from the pan.

Cut up into slices and serve.



 

Collard Greens

This month I got a bunch of Collard Greens in my CSA box from the Garden of Eve.  This is a traditional Southern American dish that I have made into  Homemade on Long Island dish.  If you see Collard in the store or have them in a CSA box and don't know what to do with them, this recipe will help you.

Ingredients:

3 smoked ham hocks
1 bay leaf
water
1 bunch Collard Greens, about 10 leaves
2 garlic cloves

Here's how:

Place the ham hocks and bay leaf in a large pot and cover with water.

Bring the pot to a boil.

Once the pot boils, lower to a simmer and let it simmer for 1 hour.

While the pot cooks, prepare the greens.

Clean the greens in the sink and get all of the grit off the greens.

Remove the stem from the greens and discard it.

Fold the leaf in half, cut the greens into one inch pieces and set aside.

After the hocks have cooked one hour, add the greens.

Let the greens cook 30 minutes.

Add the garlic and let cook 30 minutes.

Remove the hocks and bay leaf  from the pot.  If there is any ham on the hocks, add it back into the pot.

Cook the pot down until all the water is evaporated out, about 10 minutes.

Serve.
 

How To Cut and Clean Leeks

Leeks are a great vegetable.  They have a mild onion flavor and can be used in Potato Leek Soup and many other recipes.  One of the most difficult things about leeks is preparing them for use.  When they grow they get grit or sand in the layers and it must be cleaned before use.  Here is how to get them ready for use. 

Ingredients:

Leeks
Water

Equipment:

Salad Spinner

Here's how:

Fill  the bowl part of the salad spinner 3/4 of the way with water.

Place the leeks on a cutting board.

Cut off the green tops and root end.

Cut the leek in half lengthwise.

Slice the leek into 1/4 inch half moons.

Place the leeks into the salad spinner strainer bowl and place that into the bowl full of water.  Make sure the leeks are separated.

Let the leeks sit for 10 minutes.

Pull out the strainer and discard the water.

Refill the water and place the strainer bowl back in.  Let sit 10 minutes.

Pull out the strainer and discard the water.

Refill the water and place the strainer bowl back in.  Let sit 10 minutes.

Pull out the strainer and discard the water.

Place the strainer bowl back into the bowl and spin.

Use the spinner and get all of the water out. 

The leeks should be grit free now.  Use the leeks now or store for later.