Fun with my Freezer

I decided to finally clean a few things out of my freezer today (making room for bagels, of course) and found some beautiful ice crystals on the inside of a container. 

BB: Blue Cheese Souffle

I knew this would be in interesting recipe for me. I don't care much for blue cheese or eggy things, but I was certainly intrigued by the thought of finally attempting a souffle. I also knew that it wouldn't come out perfectly for me, as "over-mix" seems to be my middle name in the kitchen. This time, I actually don't think I overmixed, but since I cut the recipe in half and used a smaller ramekin, I wasn't sure how long to bake. I checked at 25 min and it had risen and was golden brown, so I took it out. On the way to the photo area... yeah. Deflation. The taste was good, just a hint of the blue cheese, but the eggy-ness really isn't my thing. Still, this was a fun adventure in cooking something new. See how the other Barefoot Bloggers fared, here.

Blue Cheese Soufflé
Source: Barefoot in Paris on page 50
Chosen by Summer of Sexy Apartment

3 tablespoons unsalted butter, plus extra for greasing the dish

1/4 cup finely grated Parmesan, plus extra for sprinkling

3 tablespoons all-purpose flour

1 cup scalded milk

Kosher salt and freshly ground black pepper

Pinch cayenne pepper

Pinch nutmeg

4 extra-large egg yolks, at room temperature

3 ounces good Roquefort cheese, chopped

5 extra-large egg whites, at room temperature

1/8 teaspoon cream of tartar

1. Preheat the oven to 400 degrees F.
2. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
3. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
4. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
5. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
6. Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Pico de Gallo

Every once in a while, my husband comes out with a gem from his childhood. Last weekend, he said he wanted to make this fresh salsa that his mom made when he was growing up.  He gave me the ingredients he would need so I could get them at the store - and it sounded like a pico de gallo to me.  I was super excited because I love pico de gallo and anything his mom makes is awesome, so I knew it would be good.  After the first bite, I told him he was absolutely making this every weekend, from now on.  It's absolutely fantastic - and even better the next day!

Pico de Gallo

• 5 plum tomatoes, diced
  
• 1 12-oz can of pickled jalapenos, diced (seed them if you don't want it too spicy)
• 1 to 1.5 cups fresh cilantro, chopped
• 1/2 of a large red onion, diced fine
• 1 to 2 avocados
• juice of 4 limes

Combine all ingredients except avocado and lime juice in a large bowl and refrigerate at least one hour. Dice avocado(s) and add to the bowl, along with the lime juice. Toss together and let sit for 15 minutes. Serve with tortilla chips.

Pumpkin Penne

For a few years we have enjoyed a pumpkin sauce over pasta and turkey sausage, but I never got around to sharing it on here. Partly, I'm sure, because I have no idea where the recipe came from, and it certainly didn't come from my head. I decided it was about time to put it back on the menu, but when I pulled out the recipe I realized it used a butter/flour mixture to thicken it.

Certainly there is nothing terribly wrong with a tablespoon or two of butter throughout the dish, but I had recently been reminded of Cara's version using cottage cheese. I decided to give Cara's recipe a try and I'm so glad we did! I didn't miss the butter and the sauce really stuck to the pasta, vegetables, and sausage. I made a few small changes, using kale for the spinach and turkey sausage for the chicken (at least, I think it was turkey sausage... I must remember to label my freezer bags!). This version isn't quite as pumpkin-y as the old one, so next time I might increase the amount of pumpkin and slightly decrease the milk/cottage cheese. Either way, it's a wonderfully delicious fall meal!

Creamy Pumpkin Penne
Source: Cara's Cravings

• 4 oz penne pasta
• 2 tsp olive oil
• 1 small onion, thinly sliced (about 75 g)
• 2 cloves of garlic, minced
• 2 Tablespoons chopped fresh sage
• 2 links cooked chicken sausage, sliced
• 1/2 cup low fat cottage cheese (1% milk fat)
• 1/2 cup pumpkin puree
• 1/2 cup nonfat milk
• pinch of nutmeg
• 5oz torn spinach, thick stems removed
• grated parmesan or pecorino romano cheese, optional

1. Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Add garlic, sage, and chicken sausage; continue to saute.

2. Meanwhile, cook pasta according to package directions.

3. In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.

4. Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together until the spinach is wilted. Serve with parmesan cheese, if desired.

Lemony Almond Spinach Pesto Pasta

As summer was drawing to a close, I decided it was time to get as much as I could out of our happy little mint plant.   We also had precious little grilling weather left, so that was a must!   Since I was pairing it with grilled chicken and vegetables, I omitted quite a few ingredients, and then substituted pine nuts for the almonds because… well… I felt like it. :-) 
This is, perhaps, my first time using mint in a savory dish, and it turned out really good.  I tried it once in mint ice cream and found it way too grassy for my taste – so I guess that’s why it works so well here.  The pesto is great, and a nice variation to have on hand for when the basil plant isn’t being quite so fruitful.  Next time I will definitely have to go the tuna and almond route – I can see how that would be a fabulous pairing!

 

Lemony Almond Spinach Pesto Pasta
Source: Clean Eating Magazine, Sept/Oct 2009, page 63

• 1/2 lb whole-wheat pasta, any shape
• 3 cups tightly packed baby spinach (3 ounces)
• 1/2 cup packed fresh mint
• 1 clove garlic, minced
• 1 tbsp Pecorino Romano cheese, grated
• Zest and juice of one large lemon (2 tsp zest and 1/3 cup juice), divided
• 1 tbsp olive oil
• 1/4 cup unsalted toasted almond slivers
• 1 6-ounce can solid white tuna, packed in water
• 1 yellow bell pepper, cored seeded and diced small
• 1 small zucchini, diced small
• 1 1/2 cups cooked white beans (or 1 15-ounce can low sodium white beans, drained and rinsed)
• sea salt and freshly ground black pepper, to taste

1. Cook pasta according to package directions.  Drain pasta and rinse with cold water to stop it from cooking further.  Set aside.
2. Put spinach, mint, garlic, cheese, and lemon zest in a food processor and pulse to form a chunky paste. Combine lemon juice  and oil in a liquid measuring cup. With food processor running (on but not pulsing), add juice-oil mixture through the food chute in a slow drizzle until a thick, smooth pesto forms. Combine pesto with cooked pasta in a large bowl. 
3. Put almonds in processor and pulse about 10 times, until finely chopped.  Stir almonds into pasta.
4. Drain tuna and flake with a fork.  Add it to pasta, along with yellow pepper, zucchini and beans. Toss to combine and season with salt and black pepper.

Walnut Crusted Chicken with a Cinnamon Sage Sauce

I came up with this recipe to accompany the risotto and Pumpkin Spice Chardonnay from these lovely people.  We absolutely loved the walnut crusted chicken, and this was the first time I'd done this type of coating.  The sauce turned out great as well, and the hint of sage and cinnamon complemented the other components of the meal so well.












Walnut Crusted Chicken with Cinnamon Sage Sauce
Serves: 4

• 4 boneless skinless chicken breasts (about 1.5 pounds)
• 1/4 cup whole wheat pastry flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 egg whites (1/3 cup)
• 1/2 cup whole wheat bread crumbs or oat bran
• 1 cup walnuts, chopped finely
  
• 8 leaves of fresh sage, divided
• 2 Tablespoons minced shallot or onion
• 1 cinnamon stick
• 1/4 dry white wine (use low sodium chicken stock here to keep it clean... or say "the hell with it!" and use the wine anyway!)
  
• 1 cup low sodium chicken stock

1. Rinse chicken and pat dry.  On a small plate, combine the flour, salt, and pepper.  On a second plate, add the egg whites.  On a third plate, add the walnuts and bread crumbs or oat bran. 
2. Dredge chicken in the flour, shaking off excess.  Follow with egg white and walnut mixture, pressing to adhere mixture to chicken.  Transfer to a platter.  Repeat with remaining pieces of chicken.  Place chicken in refrigerator for 20 minutes to set the coating.
3. Preheat oven to 400 degrees.  When chicken has chilled, heat a large stainless steel oven safe skillet over medium heat.  Add oil once the pan is heat.  When oil is hot, add chicken to pan and cook until browned, about 5 minutes each side.  Place one sage leaf on top of each piece of chicken, then place pan the oven and bake chicken until the internal temperature reached 165 degrees, about 15 minutes.
   
4. Transfer chicken from pan to serving platter while returning sage leaves to the pan, cover chicken with foil to keep warm. 
5. Add shallot and cinnamon stick to pan, saute until shallot is soft. 
6. Add wine and deglaze the pan, til wine is almost evaporated.
7. Add chicken broth, simmer until reduced by half.  Strain sauce and serve over chicken.  Garnish with a fresh sage leaf.
   

Sweet Potato and Pumpkin Risotto

One of the best parts about living in the northern suburbs of Chicago is a little gem called Vintner's Cellar Winery of Libertyville.  We have visited them a few times for wine tasting, and have always enjoyed the wines, atmosphere, and employees.  It's a welcoming little place, and from the tasting bar you can peak back towards the rear of the store and see their many different types of wine working away to become... well, wine!

A few weeks ago, I got an email from them that caught my attention, as it announced the return of Pumpkin Spice Chardonnay. In two years of living here, I don't know how I missed the previous offerings of this delightful sounding wine, but I certainly wasn't going to miss out this year!  I went right over after work and picked up two bottles.




We enjoyed that first bottle right away - and I made note of the strong clove flavor as I planned a meal go accompany the second bottle.  Eventually I decided on a Sweet Potato and Pumpkin Risotto, and Walnut Crusted Chicken with a Cinnamon Sage Sauce.  I was even able to use the wine in the dishes!  The meal turned out fabulous and was perfectly complemented by the wine!











Sweet Potato and Pumpkin Risotto
Serves: 4

• 1 medium sweet potato (about 8 ounces)
• 8 ounces pumpkin (not carving pumpkin) or 1 cup pumpkin puree
• extra virgin olive oil
• salt and freshly ground black pepper
• 3 cups low sodium chicken broth
• 2 tablespoon olive oil
• 1/4 cup minced shallot or white onion
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 1/2 teaspoon fresh sage, minced, or 1/2 teaspoon dried sage
• pinch ground nutmeg
• 1/4 cup grated parmesan cheese

1. Preheat oven to 400 degrees.  Meanwhile, cut pumpkin and sweet potato into 3/4" cubes, drizzle with evoo and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.  Place on a baking sheet and roast for about 30 minutes, or until very tender.
2. Meanwhile, bring chicken broth to a simmer in a stockpot.  Heat olive oil in a large skillet over medium-low heat.  Add shallot and saute until translucent, but not brown. 
3. Add rice, stir to coat the rice in the oil, then toast rice for about 2 minutes.  Add wine and simmer about 2 minutes, until most of the wine is absorbed.
4. Add 2 ladles worth of broth, plus sage, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg (add pumpkin puree now if you are using it).  Stir frequently for 5-10 minutes until broth is almost absorbed.  Repeat until broth is all used.  Remove from heat and stir in sweet potatoes, pumpkin and parmesan cheese, then serve.