Eggs & Hash Browns for Dinner

This post is for my darling friend Anne and her lovely daughter Grace!

As observed, this meal fits in an iron* skillet! After preparing stovetop it is finished in the oven! The combination was inspired by Cindy Petters from Hidden Pond Farm in the Finger Lake region. You can peek at an article about Cindy in Where Women Cook on page 40 or buy the fall edition.

Using an oven safe skillet brown thinly sliced small red potatoes in olive oil on med-hi heat. Be sure the potatoes are nearly cooked before moving to the next step. Sprinkle with paprika, salt & pepper. Make as many spaces as needed to melt a pat of butter and drop an egg. Bake at 400F for 10 minutes. Remove & sprinkle with favorite cheese (coarsely grated), green onions, and parsley. P< enjoys bacon so The RQ added a few yummy slices of Hickory Smoked. This dish can be tweaked in many ways. Just peek in the fridge and in the garden for fresh ingredients and ENJOY!

* An iron cast skillet is one of the most versatile pieces of equipment for the cook!

Thanksgiving Dinner

Roasted brussels sprouts, root veggies, marinated 'shrooms, popovers, cranberry sauce,  Spinach-Artichoke stuffing, and turkey roulade made a scrumptious feast for this year's Thanksgiving meal. Plenty of vegan dishes for CC and turkey for our meat lovers! We hope ALL of you enjoyed a leisurely & festive day with family and friends enjoying delicious eats and good company!

Seared Scallops & Chestnut Soup

Really, all it takes is a little butter in a skillet on the stove and The RQ is a happy woman! Sea scallops are a favorite and cook in just a few minutes! A sprinkle of Hungarian paprika and they're ready to eat! In this dish I followed Rachel Allen's recipe adding slices of Clementine oranges, brussels sprouts and bacon; a positively lovely combination.

As for the soup, chestnuts are in season so, why not! Prepare the nuts (4 cups) by first cutting a healthy "X" on the flat side of the nut. Roast the nuts in their shells in a 250F oven for 5-10 minutes . They pick up just enough moisture to easily peel the shell and skin and not burn your fingers;-) Be sure to leave the nuts in the oven while working in small batches to peel & skin. Dice/chop veggies & saute: yellow onions, carrots, & parsnips. Add chestnuts and sprinkle with cayenne & salt to taste. Deglaze with a little cream sherry then add chicken stock (6 cups). Adding a bunch of fresh thyme while cooking the soup lends a wonderful aroma and flavor emphasizing the earthiness of this hearty soup. Remove the thyme and puree with an immersion blender. When plating, add a dollop of heavy cream and sprig of fresh thyme to each bowl. For The RQ, this soup was surprisingly delicious!

Dinner in "a snap" - Shrimp Scampi

Shrimp scampi, a tried and true favorite. Butter with a healthy sprinkle of red pepper flakes and smashed garlic is my preferred way to saute shrimp. A bit of white wine to deglaze the skillet is a lovely touch. Lemon juice is also nice if you prefer not to have the wine. You can also choose to use both! Boil up some linguine or fettucini, al dente and presto, dinner is ready. For your side veggie, simply add red pepper flakes and garlic to melted butter or olive to quickly saute your chopped chard. Your favorite sharp Italian cheese and freshly chopped parsley, salt and freshly cracked black pepper to taste, and dinner is served.

Shopping List

shrimp, uncooked, fresh or frozen
parsley/basil, fresh
swiss chard
lemon
white wine, cooking/drinking (1/3 cup)
butter/olive oil (4 Tblsp/shrimp+desired amount to toss with pasta)
red pepper flakes (1 tsp)
Sharp Italian grating cheese: Asiago, Fontinella, Parmesan, Romano
black pepper
salt

Dinner in "a snap" - New England Clam Chowder

The key to this rich chowder is PanaPesca's frozen clam meat. The RQ's latest find, rather P<'s find because he did the shopping;-)! As you can see from the photos the clam meat was scrumptious!

New England Clam Chowder
(recipe & shopping list)

PanaPesca Baby Clam Meat in their Natural Juices, frozen (1 pound - 300-500 pieces)
Clam Juice (32 oz)
Cream Sherry (1/3 cup)
Heavy Cream (6-8 oz)
Butter 4 Tblsp (for sauteing the veggies)
Flour (3 Tblsp)
Yellow Onion
Leeks
Gold Potatoes
Red Pepper
Thyme (dried/fresh)
Red Pepper Flakes
Fresh Parsely

Melt butter in a dutch oven over med-hi heat. Add flour stirring constantly until the color reaches a medium-dark brown; making a roux*. The RQ does not make this roux as deep in color/flavor as in the etouffee dish. Next add chopped/diced veggies, red pepper flakes and dried thyme (if using fresh thyme add after liquids are added to the pot); be sure to keep veggies moving so they don't stick. Then deglaze with sherry. Gradually stir in 8 oz of the clam juice to incorporate the liquid into the roux. Add remaining juice and clams with their juices. Cover the pot and continue heating the soup over med-hi heat another 10-15 minutes. Remove lid, add cream and fresh parsley. Salt to taste. Enjoy!

*If you feel roux is too thick add more butter till desired consistency is reached.

Italian Sausage Soup

It all began with an invitation to join friends at a local establishment, The American Hotel, known for their soups! The Kale Soup that night was delicious! I was determined to duplicate it!

I began by using local Italian sausage from Aberdeen Hill Farm in Gorham, New York~yum! 

I browned the sausage, onions, and garlic creating a rich base for deglazing.

Then I added beautiful purple potatoes from our Sunday Farmer's Market (for you CC)!
All the veggies are from our local farmers!

The result of my first try was a yummy sausage soup, but not the delicious green, kale soup my friends all enjoyed! This is a work in progress and one of the many reasons The RQ loves to spend time in the kitchen! Local readers, don't wait for The RQ to solve this mystery. Head on down to the American Hotel and ENJOY a hot bowl of soup!

Hearty Beef Stew

With the crisp air of autumn upon us, it is time for hearty stews and soups. Beef stew over mashed potatoes is a standard for many of us home cooks; and welcomed by all as we begin experiencing the shorter days of light and nippier temperatures. This beef stew is one of two we enjoy, and both share the fruits of a long summer harvest of local red table wine in the stewing! ENJOY!

Hearty Beef Stew

3 pounds beef brisket, chopped 1" pieces
8 strips thick cut hickory smoked bacon
2 Tablespoons butter
2 large sweet onions (vidalia/mayan), coarsely chopped
1-1/2 pounds carrots, chopped 1" pieces
2 cups red wine
2 cups chicken/vegetable broth
1-1/2 Tablespoons Penzey's Boquet Garni Seasoning Blend (savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, tarragon)
salt & fresh cracked black pepper to taste

Although this meal is easy and quick to prepare, you can't forgo the 2-3 hours in the oven that make the meat in this stew fork tender! In your dutch oven cook the bacon stovetop, but don't burn. Then add chopped beef, browning all sides. This will take two batches. Place first batch in a heat proof bowl with lid. Once second batch browned, add to bowl and cover. Next add a couple Tblsp of butter to the pot. Once melted, add chopped onion, carrots, and spices. After several minutes, stirring occasionally, return resting meat and juices to dutch oven. Add wine and broth; stir, cover, and place in a 250 degree oven for a few hours. A side of mashed potatoes or egg noodles are excellent compliments that make this stew a meal.

25th ANNIVERSARY DINNER

P< and The Red Queen have been boiling and steaming lobster for decades! 

The MOST delicious lobsters accompany the RQ's sister when she visits from Maine! 

I can't think of a better way to celebrate twenty-five years than cooking for the man who always LOVES my cooking;-) Cooking lobster is easy as pie; and this year, steamed in beer, which makes for very tender meat.

Not to worry followers, b/c P< and The RQ will celebrate in style with a five course dinner paired with Scotch at our local restaurant, The Rabbit Room. Many of you may have read about this restaurant in Where Women Cook, Autumn 2012 (Alison DeMarco, co-owner & founder)!

As always, ENJOY!

Ginger-Citrus Pork Shoulder

This little piggy is slow cooked in the crock pot.

The nights have been cooling off reminding us that we have entered the autumn months. In The RQ's kitchen that means lots of root vegetables, slow cooked stews, and meat. This season pork shoulder took the lead. After soaking overnight in a sherry vinegar/orange juice seasoned (coriander) marinade, 4 1/2 lbs of flesh slow cooked for 12 hours. Only 15 minutes of browning stovetop before setting off to work and everyone returns home with tender meat to be paired with mashed potatoes and a side of your favorite cooked green.

Dinner in "a snap" - Lentils, Couscous, & Fresh Veggies

Two medium pots of water. Measure half a cup of lentils to thick bottomed pot, add plenty of water to cover, a bay leaf, and bring to a boil; cover & simmer 20 minutes. In a second pot, boil 1-1/2 cups water, chicken broth, or vegetable broth, add 2-3/4 cup Couscous. Stir, remove from heat, and let stand uncovered 15 minutes, and fluff.

Drain water from lentils once cooked; remove bay leaf. Add roasted plum tomatoes prepared earlier in the week, fresh basil or mint. Saute garden fresh swiss chard in butter/olive oil, red pepper flakes, and salt to taste.

Mix chopped garlic & scant amount of sea salt into plain greek yogurt. Layer and serve it on one plate!

Shopping List
Couscous
Green Lentils
Broth (chicken/vegetable)
Swiss Chard
Fresh Basil
Plain Greek Yogurt
Bay Leaf

*roasted plum tomatoes

Slight variation from my favorite Irish cook, Rachel Allen!

Thai Red Curry

Lovers of food and time spent with family P< couldn't resist taking a stab at one of our favorite dishes everyone orders at our local Thai Restaurant, THE KING AND I. Our extended family has been enjoying the delicious flavors of Thailand cuisine for decades! With all of the wonderful vegetables from our local farmers and the essential Thai seasonings that we keep on hand, P< whipped up Evil Jungle Prince, a hot, spicy, coconut sauce with fresh herbs, green beans, and bamboo shoots. You can add chicken, shrimp, fresh/fried tofu, or keep it simple and just add your favorite vegetables. The experience is all in the sauce!

Thai Red Curry Sauce

vegetable oil
1 shallot
1 clove garlic
1 Tblsp red curry paste
1 cup unsweetened coconut milk
1 cup chiclken/vegetable broth
2 Tblsp fish sauce
2 Tblsp sugar
1 dried hot bird pepper, crushed (Tien-Tsin, red pepper from China, I use Penzeys)
pinch of ground turmeric

Frozen Cocktail for a HOT Summer Night

Thank you We Are Not Martha

Cream Puff, The Red Queen, & Port-less thoroughly enjoyed bringing in September with this inspiriting drink! Be sure to include something to munch on because this liquid will vanish right under your nose! Thanks Ladies!

Roasted Garden Plum Tomatoes

Enough olive oil for a healthy coating, freshly chopped garlic, red pepper flakes, salt, & black pepper slowly roasted in a jelly roll pan for six, yes SIX hours, at 250 degrees maintains the juicy factor of these tomatoes. Some recipes roast at a higher temperature for shorter periods which results in a dryer tomato. The longer roast yields RICH garden roasted tomatoes!

Note: Variation...add a bit of anchovy...and ENJOY!

Dinner in "a snap" - Crab Quiche

The RQ loves quick and easy meals that take advantage of leftovers. So not only is this dinner ready in "a snap," it also made use of extra "crabmeat" not needed in an alfredo sauce prepared earlier in the week.  I've been using this quiche recipe from Craig Claiborne for over twenty years. You can doctor it any way your creativity takes you, such as pesto and Italian cheese quiche or traditional Quiche Lorraine. Enjoy!

The crust for the pie comes together quickly while the oven heats to 450 degrees. Be sure to weight this crust down while crisping! Anything that needs to be sauteed or whipped up is done easily while the crust is in the oven. This includes the quiche filling! The sauteed veggies are added first to the awaiting crust, then the crabmeat and cheese, and finally the milk & egg mixture. Pop back in the oven at 450 for 15 min then reduce the oven to 350 for about 10 till center is set. The quiche can be served immediately or allowed to cool.

Crab Quiche
(8" quiche dish)

crust-
1 1/4 cup flour
1/3 cup butter
1/4 cup water, COLD

filling-
scallions or shallot chopped and sauteed

4 oz imitation crabmeat, flaked (half a package), chop/slice further if desired for smaller chunks

1/4 cup finely grated parmesan or other sharp dry Italian cheese

1 cup grated cheddar cheese (any preferred soft cheese, i.e. swiss, smoked gouda)

3 eggs
1 1/2 cups half n half (3/4 milk, 3/4 half n half is fine)
salt & pepper

RAW Food & Leftovers for Lunch

Just another summer day enjoying the fine fruits of our local farmers. Today CC and The RQ began by layering a beautiful mauve round eggplant and yellow sweet pepper leftover from last night's steamed veggies. The RQ then whipped up a quick tapenade (kalamata olives, capers, artichoke hearts, garlic, parsley, olive oil & lemon juice) to add some rich flavors. A healthy spread of room temperature goat cheese layered with the eggplant slices added an extra nice touch for cheese lovers!