OSCAR WORTHY HORS D'OEUVRE-PIGS IN A BLANKET

 What is it about pigs in a blanket?  Whether you are attending a black tie event or backyard picnic, a tray of these delectable little morsels will have everyone shamelessly lining up for a nibble, throwing their protein shake and morning Pilates class out the window. Its the ultimate old-school hors d'oeuvre and so simple to make. I like to use puff pastry-the rich, buttery pastry is the perfect foil for a spicy hot dog.  Serve a tray with tarragon infused Dijon mustard sauce and you have a delicious tidbit worthy of a little Oscar night party.


Pigs In A Blanket
1 puff pastry sheet, thawed
6 all beef hot dogs

mustard sauce:
4 tablespoons of Dijon mustard
1 tablespoon fresh tarragon, chopped
1 tablespoon heavy cream
mix all ingredients together and serve along with hot dogs.

Preheat the oven to 400 degrees.
Cut the hot dogs into 4 equal pieces.  Cut the pastry dough into six equal strips and then cut the strips into four equal pieces.  Place a hot dog on top of each dough piece and roll it up. Make sure the dough ends are pinched shut and place the hot dogs on a baking sheet with seam sides down.  Place the cookie sheet in the top half of the oven and bake for about 15 minutes until golden and puffy. Remove from the oven and let cool for 5 minutes. Serve with mustard dipping sauce.

ENTERTAINING-BAREFOOT CONTESSA'S CASUAL ELEGANCE

 Town and Country

I'm a huge fan of Ina Garten, aka The Barefoot Contessa, who started her brilliant culinary career with a popular food shop in East Hampton.  We were weekend regulars there, loading up on her curry chicken salad and decadent brownies for lunches on the beach. With the introduction of her cookbook, The Barefoot Contessa in 1999, I became a lifelong fan. Her recipes feature seasonal local ingredients in delicious, interesting recipes, and best of all, she isn't afraid to use butter!

Garten is featured in this months Town & Country magazine where she reveals secrets to the Barefoot Contessa's unpretentious, elegant style.

Her Words To Live By: "It's not about the food: it's about the friends."

Photo from House Beautiful

Her favorite piece of furniture is the long, narrow dining table in her new barn which comfortably seats sixteen.  The wooden table from Bloom in Sag Harbor, is pure rustic charm, which Garten sets for dinner with a mix of casual Crate and Barrel white Maison plates topped with delicate antique gold-rimmed plates from the Paris antique shop Au Bain Marie. The result is a laid-back elegance;  a table where lively conversation and delicious food takes center stage.

Restoration Hardware carries a salvaged 108" Trestle table that is a close cousin to Garten's prized table.

Trestle table from Restoration Hardware is made from reclaimed wood.

Her favorite flowers are hot-pink peonies and orange parrot tulips. Photo from Garten's Paris apartment.

 

Biggest professional influence was Julia Child-of course!

Gotta love a girl whose favorite drink is a Whiskey Sour.

HOT AND SPICY BUFFALO CHICKEN TART

Our house was filled with rowdy, die-hard New York Jets fans yesterday, eagerly anticipating the big Jets vs. Chargers game. This game was serious business and deserved some classic comfort food.  I wanted to make something fan friendly and delicious and what could be better than hot and spicy buffalo chicken?  I made a few tarts along with some homemade guacamole and chips, which seemed to satisfy the big game appetites.  The buffalo chicken was a real crowd pleaser--I'm sure it didn't hurt that the Jets continued their winning streak!

This tart is easy to make and works beautifully as an appetizer or for dinner with a salad. If you like your food really hot, add more hot sauce.

Hot and Spicy Buffalo Chicken Tart
1 box Pepperidge Farms Puff Pastry
1 rotisserie chicken, white meat

3 tablespoons butter
2 tablespoons Frank's hot sauce
4 oz. soft cream cheese

4 oz. blue cheese 
salt, to season



preheat oven to 400 degrees


Roll the puff pastry on a floured board to fit a 9 inch tart pan.  Place into tart pan and prick lightly with a fork.  Bake for 6-7 minutes until slightly puffed.  

Shred white meat from the rotisserie chicken and add to a large bowl.  In a small saucepan melt butter and add hot sauce, toss with chicken to coat thoroughly. Add the cream cheese and salt, mix well. Top tart with chicken mixture and crumble blue cheese on top.  Bake for 3-4 minutes until heated through and put under broiler for one minute until cheese is melted.

PAPPARDELLE WITH SEAFOOD AND FENNEL RAGOUT

 I know it sounds cliche, but topping my New Years resolution list is a sincere effort to make better, healthier food choices-which for me equates to dinner with a little less pork and little more brocolli. While I'm committed to turning over a new leaf, I can't promise to turn my back on a good mac and cheese- everything in moderation! Looking for something fresh and light for dinner, I hit the greenmarket last night and came home with a bag bursting with fresh veggies.  A head of fennel-crunchy with a hint of licorice, pairs beautifully with lemon and would be the foundation of my vegetable ragout, which also included sweet baby tomatoes, zucchini and onion. Shrimp and sweet cockles were added to the simple sauce at the last minute for a quick one pot meal that took only 20 minutes to prepare. Of course, I couldn't resist adding some pappardelle pasta, the light pasta ribbons soaked up the flavorful broth-healthy and delicious!

Pappardelle with Seafood and Fennel Ragout 
serves 4

1 small onion chopped
1 cup of fennel chopped
1 zucchini chopped
2 cups of baby tomatoes
2 tablespoons olive oil
half a lemon
1 cup of good white wine
fresh Italian parsley
3/4 pound medium shrimp peeled and deveined
3/4 pound scrubbed cockles
1 lb. pappardelle pasta

In a saucepan saute the onion, fennel and zucchini in olive oil for 5-6 minutes until translucent. Add the tomatoes, wine, lemon juice, salt, pepper and red pepper flakes to the mixture and cook for 2-3 minutes. Add the cockles and shrimp to the saucepan along with the lemon zest and cover. Reduce heat to medium-low heat and cook until shrimp are tender and cockles open, about 5 minutes.  Serve over pappardelle pasta.

Lots of fresh vegetables

Fresh seafood-shrimp and cockles

Serve in a shallow bowl with pasta

ULTIMATE COMFORT FOOD- CHICKEN POT PIE

CHICKEN POT PIE

 

PUFF PASTRY LATTICE TOP

Chicken Pot Pie is the ultimate comfort food-a creamy casserole of roasted chicken and assorted vegetables in a velvety sauce topped with a puff pastry crown. Elegant and homey, it makes the perfect dish for a dinner party or an everyday day meal. Everyone seems to like Pot Pie, perhaps it's because the dish reminds them of their childhood, but I've found that whenever I serve the dish at for a dinner party, there's never leftovers!   

 

This dish will surprise you because it looks complicated but there are short cuts that can be applied to save time.  You can roast the chicken breasts for the dish or you can buy a roasted chicken and shred the meat. Also the dish contains quite a few vegetables, but if there is one that you don't like substitute something else. I like the distinctive taste of the fresh tarragon, it gives the dish depth and compliments the vegetables. The casserole can be made the morning of your dinner and kept in the refrigerator until a half hour before you bake it. I you are really ambitious, make two and freeze one for later, you will be so glad you did!

 Ingredients-
1 1/2 cups good canned chicken stock
fresh tarragon, 2 tablespoons chopped
meat from one roasted chicken, shredded or 3 chicken breasts cooked
1 package white mushrooms sliced
1 medium onion diced
1 cup heavy cream
2 tablespoons butter
2 tablespoons flour
1/2 cup frozen baby peas
1/2 cup carrots sliced
2 tablespoons of olive oil
1 sheet of Pepperidge Farms puff pastry

Saute carrots in one tablespoon of butter until slightly soft about 5 minutes and remove to a large bowl. Add onions and mushrooms to frying pan with one tablespoon of olive oil and saute until cooked through about 4-5 minutes.  Season with salt and pepper and add to carrot mixture. Add unfrozen peas and shredded chicken to the vegetable mixture.

Use a frying pan to melt two tablespoons of butter and add the flour- cook down to make a roux, about 2 minutes.  Add the chicken stock and wisk to thicken about 3-4 minutes.  Add heavy cream and chopped tarragon and cook down for another 2 minutes.  Mix the vegetables, meat and sauce together season with salt and pepper and place in shallow casserole dish.

Use one sheet of puff pastry that has been thawed for about 40 minutes.  Cut into strips and make a lattice top on a cookie sheet. Cook in 425 degree oven until puffed and golden.  Set aside.

Place casserole and pastry top in 350 degree oven and heat up for about 10-12 minutes until bubbly.

DINNER IN A DASH- PASTA WITH BOURSIN AND SPINACH

Several years ago I learned a valuable lesson on the art of entertaining from a very chic and sophisticated friend from Rome. She was an expert at orchestrating a dinner party for 20 in an afternoon and cooking a fabulous meal in minutes.  She made it all look easy with her specialty of spaghetti with a creamy spinach sauce which was served in steamy bowls with a healthy flourish of parmigiana cheese. She graciously accepted her guests grateful applause with a grazie and a smile. It was only later, after much prodding, that she told me her secret recipe-packaged creamed spinach!  Her effortless style and confidence made her a truly great hostess.

I've taken her recipe as inspiration and created a 15 minute quick sauce that uses a handful of ingredients and produces a lighter, more flavorful sauce. Mangia!

PASTA WITH BOURSIN AND SPINACH

15 min. serves 2 for main course 

1 Package frozen chopped spinach (10 oz.)

1/2 small onion chopped

1 package Boursin cheese

1/2 lb. spaghetti

1/2 cup freshly grated Parmigiano-Reggiano cheese

pinch of nutmeg

salt and pepper to taste

1. Boil pasta according to package directions

2. Saute onion in 1 tablespoon of olive oil for 3-4 minutes.

3. Add Boursin and parmigiano cheese over low heat to melt.

4. Add 1/2 cup pasta water to the sauce and incorporate.

5. Season with nutmeg, salt and pepper.

6. Squeeze excess water out of thawed spinach and add to sauce.

7. Toss the spinach sauce with pasta and serve with additional parmigiano cheese.

RELISH THE THOUGHT

If your reading today's post you probably aren't cooking Thanksgiving dinner tomorrow for a house full of hungry guests. Those hosting are too busy shopping, chopping and trussing their turkey to spend time on a little leisurely blog reading today!  As a grateful guest, I think it's a lovely gesture to bring your hosts a little homemade love, perhaps a delicious relish or jam to accompany the turkey.  Quick and simply to prepare, the Calvados Apple Relish tastes delicious and looks like you've been slaving in the kitchen too.  Presented in a pretty glass jar, your hosts will be amazed at your culinary proficiency ensuring your invite to next years table. Happy Thanksgiving!

Calvados Apple Relish
3 apples cored, peeled and cut into chunks
1/4 cup apple cider
1 teaspoon dijon mustard
1/4 cup Calvados (Apple) Brandy
pinch of salt
1 sage leaf chopped

Combine all ingredients in saucepan and cook until the apples are al dente and the sauce is thickened.  Cool and pack in glass jar.

IT'S ALL ABOUT THE SIDES-APRICOT GRAND MARNIER SAUSAGE STUFFING

As much as I love a good turkey, for me, Thanksgiving is all about the sides.  Nutritionists say that an average Thanksgiving dinner clocks in at about 4500 calories; I can assure you that the bulk of those calories appear on my dinner plate as buttery mashed potatoes, sweet potato souffle, green beans with frizzled shallots and apricot Grand Marnier Sausage stuffing.  It may be blasphemous to take sides with the "sides,"but these vegetable dishes represent our family traditions and people find comfort in making and serving those foods that remind them of their childhood. For example, every family has their own particular take on sweet potatoes- we have always served a souffle of sorts with a buttery pecan and brown sugar topping. This dish is a beloved family favorite, so it was particularly unsettling when a three potato gratin ended up on the table instead one year.  It was delicious but it wasn't our dear old sweet potato souffle. Our family has since returned to our "roots" and we're all that much happier because when it comes down to it, the traditional familiar dishes of the holiday are the real stars of Thanksgiving, just don't tell Tom.

Here's my recipe for Apricot Grand Marnier Sausage Stuffing, which is a family favorite. The sweet taste of the apricots and Grand Marnier are the perfect compliment to the fresh fennel and sausage. Try it,  you won't be disappointed.

APRICOT GRAND MARNIER SAUSAGE STUFFING

2 pounds of day old white bread torn into 3/4" chunks
1 stick of butter melted, plus 1 tablespoon
1 cup of chopped onion
1 cup of chopped fennel
A bunch of fresh tarragon and sage, chopped
4 ounces dried apricots
1 cup Grand Marnier liquor
1 pound sweet sausage with fennel
2 cups of chicken stock

Preheat the oven to 375 degrees.

Fry the sausage breaking it into small pieces until cooked through, about 7 minutes. Move to a large bowl. Cook onions and fennel in 1 tablespoon olive oil and 1 tablespoon of butter until translucent, about 4 minutes.  Add to the cooled sausage mixture. Place the apricots in the cup of Grand Marnier and let it sit for 10 minutes until the apricots are plump. Reserve the liquid and julienne the apricots.  Put the apricots into the sausage mixture. Take the day old bread and place into a large bowl.  Add the Grand Marnier liquid and half a stick of butter and toss lightly.  Season with salt and pepper and add the sage and tarragon. Stir in the cooled sausage mixture and add the rest of the melted butter.  Toss lightly and add some of the chicken stock until moist.  Turn out into a butter baking casserole and bake uncovered for 40 minutes.

BEST EVER MEAT LOAF

Meat loaf is an American classic, comforting, soulful and when made right, tastes just as delicious the next day nestled between two slices of white bread.  I've tried dozens of recipes trying to get the right balance of texture and flavor.  I think meat loaf should have a delicious crust on the outside and be moist with simple, subtle flavors on the inside.  My recipe is based on a classic meat loaf recipe but the added ingredient of bacon heightens the dish to near culinary nirvana. My advice-make double so you have lots for leftovers!

This meat loaf recipe is adapted from the Dean and DeLuca Cookbook.  The moist teture is derived from the use of white bread cubes (not breadcrumbs) that have been soaked in milk and eggs. Their version is cooked in a loaf pan without any coating--I prefer a free form loaf with a nice glaze.

MEAT LOAF
3 cups soft white bread cubes
1 egg
2/3 cup milk
1 T Dijon mustard
1 3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1 medium onion finely chopped
1/4 cup finely chopped parsley
12 slices bacon, lightly brown and torn into small pieces
2 punds ground beef

For the glaze-
1/4 cup ketchup
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
3 tablespoons brown sugar
1/2 teaspoon salt

Preheat oven to 350 degrees.
Place bread crumbs in a bowl. Beat egg and milk together ina bowl and pour over bread.  Let stand util bread absords all the liquid, about 5 minutes. Mash and stir mixture until bread is in very small chunks.

Add onion, parsley, bacon and seasonings to mixture. Add ground beef and mix well. Refrigerate for one hour.

Form loaf with mixture and put in baking pan.  Combine glaze ingredients and apply half to loaf.
Bake for 25 minutes and apply rest of glaze. Bake for an additional 30 minutes.

Let stand for 5 minutes before slicing.

SPINACH PIE- IT'S ALL GREEK TO ME

I consider myself a spinach pie connoisseur. I'm not sure how many others there are out there but I've enjoyed the subtle differences in spinach pie from Athens (Spanakopita) to Istanbul (Borek). Everyone seems to have their favorite, whether its the thick dough crust found in Turkey or the thin phyllo in Greece. All are delicious, but my preference is a Greek style pie made with layers of buttery phyllo and tart Greek feta cheese. The recipe below takes me back to a little bakery in Santorini that served large trays, hot from the oven all day long. Back home I like my pie served at room temperature with a crisp Greek salad and a glass of rose--perfection!

Spanakopita
2 10 oz. pkg. frozen spinach, thawed
4 Tbsp. olive oil
1 large onion chopped
8 oz. Greek feta cheese crumbled
4 eggs
4 Tbsp. fresh parmesan cheese grated
1 stick butter melted
1 box frozen phyllo dough pastry thawed
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 375 degrees.
1. Drain the spinach of excess water by squeezing it in your hands or against a colander.
2. Saute the onion in the olive oil for a few minutes until translucent. Add spinach and saute for two minutes until all water is evaporated.
3.In a bowl, lightly beat eggs. Add feta and parmesan cheeses and season with salt, pepper and nutmeg.
4.Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter continue for 8 sheets and place at the bottom of the pan.
5. Combine cooled spinach filling with egg mixture and place in pan on top of phyllo.
6. Repeat phyllo sheet preparation for 8 sheets and top spinach mixture. Brush the top sheet with butter and tuck edges under the pie.
7.Bake in middle of oven for approximately one hour until golden brown.

COOKING WITH JULIA

I haven't seen the new movie Julie & Julia yet but the renewed interest in Julia Child and her vast collection of cookbooks is making me yearn for butter, bacon, salt and more butter! Expected to top the New York Times best-seller list nearly 48 years after it was first published, Child's book "Mastering the Art of French Cooking" is filled with old-school recipes like beef bourguignon and lobster thermadore-dishes literally not for the faint of heart! My mother had a collection of her cookbooks in the 70's and I fondly recall the delicious aroma of roasted rack of lamb and potatoes au gratin coming from the kitchen. I ran out and bought the book yesterday --its definitely a must have for anyone who likes to cook. Cast your cooking thin cookbooks aside and try a few of Julia's recipes-you'll be glad you did.