tag:blogger.com,1999:blog-38761442296512469962024-03-05T08:59:55.552-05:00La Petite GourmessLife is short -- eat it up!Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comBlogger369125tag:blogger.com,1999:blog-3876144229651246996.post-42416952479073005152020-04-05T10:34:00.000-04:002020-04-05T11:24:17.263-04:00Hooray for Bread!<div style="text-align: center;">
<span style="font-size: small;"><b><i> Love doesn't just sit there, like a stone; </i></b></span></div>
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<span style="font-size: small;"><b><i>it has to be made, like bread, remade all the time, made new. </i></b></span></div>
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<span style="font-size: small;"><b><i> </i></b>--Ursula K. Le Guin</span></div>
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Mmmm. Fresh-baked bread.<br />
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While I love to bring home paper-wrapped artisanal loaves from our local bakery, there's just something about making bread with your own hands.<br />
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I have a lovely weekend routine of bread baking here at Chez Gourmess. My go-to recipe for the past several years has been Jim Lahey's <a href="http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0" target="_blank">"No-Knead Bread"</a> -- it's so easy to make and comes out the oven golden brown and perfect. Every time. You can add chopped nuts, olives, raisins, herbs, flax seed, etc., to the dough -- there doesn't seem to be a way to mess it up. I usually make the dough before I go to bed and let it rise overnight. A couple more hours of rising the next morning, and it's ready to go. The bread is usually in the oven by the time Chris is done reading the Sunday paper. <span class="st">Voilà!</span> <span class="st"></span><br />
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And now, I've found another bread recipe to add to my culinary repertoire, thanks to <a href="http://food52.com/" target="_blank">Food52.com</a>. It's one of my new favorite food communities, and one of the prettiest food sites around. There are tons of great recipes, and I recently discovered a post there with <a href="http://food52.com/blog/10044-dan-leader-s-4-hour-baguette" target="_blank">Dan Leader's </a><a href="https://www.blogger.com/null" target="_blank">4-Hour Baguette</a> recipe. Ooh la la, baguettes! When we were in <a href="http://www.petitegourmess.com/2013/09/manger-et-boire-pariseating-and.html" target="_blank">Paris</a> this past fall, I loved seeing everyone walking around with their morning bread -- how great would it be to have fresh baguettes every day? Now it looks like I can do just that. (At least on the weekends.)<br />
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The recipe is relatively easy, with minimal effort, and the bread is simply délicieux. (I actually made it one-handed due to an injured wrist, and the three loaves turned out beautifully despite my clumsy, GourMESS efforts.) Of course, like any baguette, these taste best when they are still warm from the oven, but if you do have one or two left, don't worry. At the two-day mark, they still seem to be just fine for sandwiches and toast.<br />
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Yum. I will definitely be making these baguettes again this weekend. Why don't you get the recipe <a href="http://food52.com/recipes/27433-dan-leader-s-4-hour-baguette" target="_blank">here</a> and join me?<br />
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After all, le pain est l'amour.<br />
xoxo<br />
<br />Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-67786704811350147702020-04-05T07:00:00.000-04:002020-04-05T11:09:08.237-04:00Whole Wheat Chocolate Chip & Pecan CookiesBest. Chocolate. Chip. Cookies. Ever.<br />
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You will be the star of every picnic, pot-luck, or office party you bring them to. True story.<br />
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Get the recipe <a href="http://www.petitegourmess.com/2011/05/whole-wheat-chocolate-chip-pecan.html">here</a>.<br />
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xoxo,<br />
LPGGourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-78183601445375304882020-04-03T18:54:00.000-04:002020-04-05T11:13:12.436-04:00Slow Cooking: Chicken CacciatoreIt was a gorgeous fall day here today -- the air was crisp the sun was bright and while the leaves are just starting to turn here, there was a slight crunch underfoot as we strolled down the sidewalk.<br />
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Today's slow cooker recipe comes from <i>Food Network</i> <i>Magazine</i> -- with a few tweaks: "Slow-Cooker Chicken Cacciatore," just like Grandma used to make. Mushrooms, tomatoes, wine, basil, garlic, hot peppers, chicken thighs -- you can't really go wrong.<br />
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<tr><td class="tr-caption" style="text-align: center;">Crock full of flavor!</td></tr>
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If you want to make your own batch, you can find the recipe <a href="http://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-chicken-cacciatore-3622587" target="_blank">here</a>. Chris and I've tweaked a bit by adding some diced hot cherry peppers (and maybe a pinch of bacon salt when no one's looking) to the mix, but otherwise, it's straight from the book. Speaking of books, it was the perfect day to grab one and while away the afternoon.<br />
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Seven hours later, the house smells welcoming and tummies are ready to be filled. Served over pasta, rice, couscous or just with a hunk of crusty bread, it's a satisfying way to celebrate the arrival of another fall evening.<br />
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Have a delicious one!<br />
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xoxo,<br />
LPGGourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-58917354886896254552020-03-31T13:00:00.000-04:002020-04-05T11:14:01.019-04:00PSA: Oven-Roasted Cod Recipe This is just to say that if you haven't tried my recipe for <a href="http://www.petitegourmess.com/2011/07/oven-roasted-cod-with-tomatoes-olives.html" target="_blank"><b>Oven-Roasted Cod with Tomatoes, Olives, Capers, Garlic, and Lemon</b></a>, you are missing out.<b></b><br />
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That is all.<br />
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xoxo,<br />
LPGGourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-26394803576080066472020-03-03T14:30:00.000-05:002020-04-05T11:17:54.556-04:00A Stellar Standby: Buttery Shrimp Pasta with Garlic and LemonWe all have our culinary standbys. . . those tried-and-true recipes we can make in our sleep. Tasty dishes that use simple ingredients, yet taste worthy of being on a restaurant menu. They're our favorites and our family's favorites -- the ones on our short list of what to make if someone special is coming to dinner. Although, here at Chez Gourmess, <i>everyone</i> who eats at our table is considered special and worthy of a delightful meal. <br />
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You've heard me moan and groan about Chris's disdain for eating pasta for dinner (something about not eating carbs at the end of the day, blah, blah, blah, etc.), so on the off chance we can eat early, I of course make pasta. One of our favorites -- an old standby -- is a lovely shrimp pasta that I've been making for years. Imagine if you will, a bowl of pasta piled high with plump, wild shrimp covered in a bright, buttery sauce bursting with lemon, garlic, and a sprinkle of fresh herbs. Yum! I should note that I really like using a whole grain pasta in this recipe -- it adds a nutty flavor that's a nice complement to the other ingredients, plus Chris doesn't seem to grumble as much if I point out that I'm using healthy pasta. This pasta dish pairs perfectly with a glass of crisp white wine (try a Sauvignon Blanc, Pinot Grigio, or Chablis) and a green salad, if you feel like making one.<br />
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I've posted the recipe <a href="http://www.petitegourmess.com/2010/11/hey-shrimpy.html" target="_blank">before</a>, but I'll recap it again here. Because it's worth sharing again and I do revise it a little each time. <br />
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<u><b>Gourmess' Shrimp Pasta</b></u><br />
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1 13-14 oz. box whole wheat/multi-grain spaghetti </div>
<div style="text-align: left;">
1 lb large, raw shrimp*</div>
<div style="text-align: left;">
1 1/2 -2 cups mixed vegetables (peas/carrots)</div>
<div style="text-align: left;">
1 TBS olive oil, plus more for serving</div>
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3 garlic cloves (minced)</div>
<div style="text-align: left;">
Red pepper flakes</div>
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Juice of 1 small lemon</div>
<div style="text-align: left;">
1 tsp garlic powder</div>
<div style="text-align: left;">
Kosher salt </div>
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3 TBS unsalted butter</div>
<div style="text-align: left;">
Italian-seasoned bread crumbs </div>
<div style="text-align: left;">
Fresh ground black pepper</div>
<div style="text-align: left;">
2 TBS fresh parsley and basil, minced</div>
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<i><span style="font-size: small;">*Note: I used extra-jumbo wild Patagonian shrimp since that's what was in the fridge. </span></i></div>
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<b>Minimal MESS/ingredients/clean-up: Category 2</b></div>
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<b>To Do: </b></div>
<ul>
<li>Bring a large pot of heavily salted water to a boil, add in pasta and cook for about 7-9
minutes, or until it's <i>al dente</i>. Reserve 1/4 cup of the liquid, then drain -- but do not rinse. Cover
with a lid to keep warm. </li>
<li>Make sure your shrimp is deveined (take out the black intestinal line) and remove any shells/tails. Rinse with cold water and pat dry.
Chop into bite-sized pieces if extra large, otherwise leave whole. Set aside, but keep chilled. </li>
<li>If using frozen veggies, thaw them in a colander. Note: I used frozen peas, but I peeled and diced 3 medium-sized carrots because I had some and I prefer them to frozen carrots.</li>
<li>Heat oil in a large pan over medium-high heat. When the rim
of your pan is hot, add the garlic and reduce the heat. Sauté until soft
-- do not let it brown. If using fresh carrots, add them to the pan and cook until tender crisp. </li>
<li>Add a couple shakes of red pepper flakes to the pan along with the
lemon juice, garlic powder, and a couple pinches of salt. Stir in the butter and the reserved pasta water. </li>
<li>Add the shrimp and peas and cover the pan, cooking over medium heat for 3-5
minutes, until the shrimp is pink and both it and the peas are heated through. Remove from heat,
but keep covered.</li>
<li>Grab a large serving bowl and add the pasta, then the shrimp and veggies. Toss until incorporated and then add a TBS or so of bread crumbs and toss again. </li>
<li>Do the "fork test" -- twirl a bunch of the pasta and a piece of shrimp on a fork and take a
bite. If it needs more salt, or perhaps a drizzle of olive oil, add it
now.</li>
<li>Scoop into bowls, and top with pepper and the fresh herbs before serving to your smiling guests.</li>
</ul>
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xoxoGourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-58789375444295212062020-03-01T18:30:00.000-05:002020-04-05T11:19:32.648-04:00Reposting a Keeper: Grape FocacciaI first discovered the <a href="http://www.nytimes.com/2011/09/28/dining/grape-focaccia-recipe.html" target="_blank">recipe for Grape Focaccia</a> in <a href="http://www.petitegourmess.com/2012/03/grape-focaccia.html#.Ukmuls0ShdM" target="_blank">March 2012</a>. I've made it at least a dozen times since, sometimes as is, and other times, I swap out the grapes, pine nuts, and rosemary, and use whatever I think sounds good: like tarragon, cardamom with blood orange-infused olive oil, or citrusy, marinated olives and Herbes de Provence and zero sugar.<br />
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No matter what goes into it, the focaccia always comes out amazing. It's one of those dishes that never fails to impress. It can work as an appetizer or savory dessert, and makes a great companion to a cheese plate or bread basket. So, as you start thinking about your upcoming holiday party menus, put this recipe on your "To Try" list.<br />
<br />
It's a keeper.<br />
<br />
<b><u>Grape Focaccia</u></b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">adapted from</span></i><span class="Apple-style-span" style="font-size: x-small;"> </span><i><a href="http://www.nytimes.com/2011/09/28/dining/grape-focaccia-recipe.html" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">The New York Times</span></a></i><br />
<b>Ingredients:</b><br />
6 TBS extra virgin olive oil, plus more for drizzling<br />
2 TBS fresh rosemary leaves<br />
2 tsps active dry yeast<br />
1 2/3 cups all-purpose flour<br />
2/3 cup fine cornmeal<br />
5 TBS granulated sugar<br />
1 1/2 tsp salt<br />
2 heaping cups seedless grapes (black or red are my favs for this)<br />
1/2 cup pine nuts<br />
Sea salt (for sprinkling)<br />
<br />
<b>Minimal MESS/ingredients/clean-up: Category 3</b><br />
<br />
<b>To Do:</b><br />
<ul>
<li>Warm the olive oil and half of the rosemary in a small skillet over medium heat. Remove the pan from the heat and let it cool.</li>
<li>Place 3/4 cup lukewarm water in a large bowl. Sprinkle the yeast over it, and let stand until it foams, about 5-10 minutes.</li>
<li>When yeast is ready, add to it the cooled olive oil/rosemary mixture, the flour, cornmeal, 3 TBS sugar, and 1 1/2 tsp salt. Mix with a wooden spoon until a soft dough forms.</li>
<li>Flour a clean surface, then remove the dough from the bowl and knead about 10 minutes until smooth and elastic -- adding more flour as needed (up to 1/4 cup more), but without drying out the dough. (The NYT recipe gives alternative instructions if you prefer to use a hand mixer, but hand-kneading is pretty easy, so why let the machine have all the fun?)</li>
<li>Oil a large bowl, add the now-kneaded dough. Cover the bowl with towel and set in a warm place. Let it rise until the dough has doubled, a little over an hour or so. (It usually doubles anywhere between 60 and 90 minutes for me, depending on how warm the spot is.)</li>
<li>About 20-30 minutes before your dough is ready, heat the oven to 400 degrees. Grease a large cookie sheet with olive oil.</li>
<li>Punch down the dough, then pat it into the pan, stretching it to a little less than 1/2-inch thick. Don't crowd the pan (dough edges shouldn't touch the pan edges). </li>
<li>Slice the grapes in half if they are large. Then, toss in a medium-sized bowl with the pine nuts, the remaining 2 TBS of sugar, and the rest of the rosemary. </li>
<li>Lightly imprint the dough's surface with your fingertips, then sprinkle the grape, pine nut, sugar and rosemary mixture over the dough, pressing down gently. Sprinkle the sea salt over the dough and drizzle all over with olive oil. (You can be pretty generous with the olive oil.) </li>
</ul>
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<ul>
<li>Bake until golden brown, 25 to 30 minutes. (Browning happens quickly -- keep an eye on it!)</li>
</ul>
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<ul>
<li>Let cool slightly, then slice into any size piece you wish, and serve. It's also great right from the pan -- especially for picnics.</li>
</ul>
Cheers!<br />
xoxoGourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-60395253922462414202020-03-01T16:30:00.000-05:002020-04-07T22:20:13.177-04:00Who Wants Pie?I know. I post about pie a lot. I'm sorry if you're tired of hearing about pie, but I'm not going to stop. I love pie. (And, this is <i>my</i> blog, after all, people.)<br />
<br />
But seriously, who doesn't like pie? And not just a delicious <a href="http://www.petitegourmess.com/2011/11/apple-pear-cranberry-pie-with-pecan.html" target="_blank">fruit pie</a>. I'm talking about flavorful meaty pies like <a href="http://www.petitegourmess.com/2014/02/hunters-pie.html" target="_blank">Hunter's Pie</a>, <a href="http://www.petitegourmess.com/2013/03/tomato-pie.html" target="_blank">Tomato Pie</a>, <a href="http://www.petitegourmess.com/2013/01/venison-pie.html" target="_blank">Venison Pie</a>, and the King of all Savory Pies: <a href="http://www.petitegourmess.com/2013/12/comfort-food-and-joy.html" target="_blank">Chicken Pot Pie</a>.<br />
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I was visiting my little (younger, but taller) sister not too long ago and was asked to help with lunch, so I of course put Chicken Pot Pie on the menu. This pie is my standby. I never regret serving it. It's always delicious, and I can make it in my sleep. Chicken Pot Pie is comforting and classic, but served with a salad and a glass of crisp white wine, it becomes a sophisticated meal that everyone likes.<br />
<br />
My sister made a perfect pie crust and I filled it with a mixture of peas, broccoli, carrots (lightly cooked), shredded chicken (pulled from a rotisserie bird), and my "gravy" -- garlic, onions, butter, flour, chicken stock, cream, salt/pepper, and tarragon. We overfilled the pan and topped it with another buttery, flaky crust, then baked until golden and bubbly.<br />
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When it had rested a bit, we served it up -- it was perfectly lovely. (Just like our day together.) <br />
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Three cheers for pie!<br />
xoxo<br />
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<br />Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-9065995877305347292020-03-01T11:12:00.000-05:002020-04-07T22:17:12.902-04:00Celery-free Chicken Salad<div class="separator" style="clear: both; text-align: left;">
Hello, Summer! </div>
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<br /></div>
Wowza, is it hot!?!<br />
<br />
On sweltering days like this when there's no way I'm going near the oven or the stove, I grab the following ingredients and in no time, have a tasty, crunchy chicken salad to spread onto pitas, fill chewy baguettes, fold into wraps, or scoop over mixed greens.<br />
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It's a nice change from the celery-laden chicken salad that we all know and love (except for Chris who does not love celery at all), but find a bit predictable...and there's just something about chicken and tarragon together that makes me think of a sunny, summer day. Give it a try!<br />
<br />
<b><u>Crunchy Chicken Salad</u></b><br />
<b>Ingredients:</b><br />
1/2 cup mayo<br />
1/2 cup plain Greek yogurt<br />
1 teaspoon honey<br />
1 teaspoon Dijon mustard<br />
2 teaspoons fresh tarragon, minced<br />
4 cups cooked chicken breast (canned or fresh), shredded<br />
1/2 cup pecans, chopped<br />
1/4 cup golden raisins<br />
1 apple, cored and diced small (optional)<br />
Salt and pepper to taste<br />
<br />
<b>Minimal MESS/ingredients/clean-up: Category 1</b><br />
<br />
<b>To Do:</b><br />
<ul>
<li>In a small bowl, mix together the mayo, yogurt, honey, mustard, and tarragon until combined.</li>
<li>Place the chicken, pecans, raisins, and apple, if using, in a large bowl, and gently stir in the wet ingredients.</li>
<li>Season to taste with salt and pepper. Serve immediately, or chill in the fridge for a bit before using. </li>
<li>Enjoy.</li>
</ul>
<div>
<br /></div>
<div>
Stay cool!</div>
<div>
xoxo</div>
<br />
<br />
<br />Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-29928422287064797682019-04-18T20:40:00.000-04:002019-05-02T17:24:29.839-04:00Fancy Tomato Pie<a href="http://www.petitegourmess.com/2013/03/tomato-pie.html" target="_blank">Tomato pie</a> is back by popular demand.<br />
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This time, I went a little fancy and used a fluted French tart pan. And I mixed in some ricotta with the mayo. So I guess you can call it Fancy Tomato Pie, or a Tomato Pie Tart. It's up to you. Either way, this pie is delicious and
delightfully simple to make. (I'm definitely going to be adding it to my
"perfect to serve to company" files.)<br />
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<br />
<div>
<u><b>Fancy Tomato Pie</b></u><br />
<b>Ingredients:</b><br />
1 batch biscuit dough</div>
<div>
8 oz. ricotta cheese<br />
2 TBS half and half </div>
<div>
2 TBS mayonnaise</div>
<div>
Heaping 1/2 cup aged cheddar, grated</div>
<div>
Smoked sea salt (or regular Kosher salt is fine)</div>
<div>
Ground black pepper</div>
<div>
Italian herbs (fresh or dried)<br />
2 pints grape tomatoes, halved lengthwise</div>
<div>
Garlic powder (optional)</div>
<div>
<br />
<b>Minimal MESS/ingredients/clean-up: Category 1</b><br />
<br />
<b>To Do:</b> </div>
<ul>
<li>Preheat oven to 425 degrees.</li>
<li>Prepare the biscuit mix according to your <a href="http://www.petitegourmess.com/2014/07/better-than-bisquick.html" target="_blank">recipe</a> or the package directions.</li>
<li>Butter a fluted tart pan (or pie pan) and press the biscuit dough into it.</li>
<li>In a medium-sized bowl, mix together the ricotta, half and half, mayo, cheddar, salt/pepper and herbs. Spread evenly over the dough.</li>
</ul>
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<ul>
<li>Top with tomato slices (seed side up) in a circular pattern, then sprinkle with a bit more salt/pepper, herbs, and a pinch of garlic powder if you want. Note: I was a bit messy with the tomatoes at the end (I have no patience for fanciness), but if you take your time, you'll have a beautiful looking dish.</li>
</ul>
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<ul>
<li>Bake until browned and bubbly.</li>
</ul>
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<ul>
<li>Let cool, carefully remove from tart pan, then cut into wedges.</li>
</ul>
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<ul>
<li>Serve pie warm with a green salad and glass of wine. (It's also fabulous eaten cold, for breakfast or a late-night snack.) </li>
</ul>
xoxo Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-41119029566905399182019-04-01T10:30:00.000-04:002019-05-02T17:26:40.178-04:00Butternut Squash Macaroni and Cheese: The Quick VersionI've posted numerous times about my fantabulous recipe for <a href="http://www.petitegourmess.com/2011/10/butternut-squash-macaroni-and-cheese.html" target="_blank">Butternut Squash Macaroni and Cheese </a>and I've realized that while it's tasty, not everyone has time to make it the way I made it the first time, roasting the squash and then blending everything together. Not even me.<br />
<br />
So, now I usually make a quicker version that still tastes amazing. Save time, not flavor.<br />
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<u><b>Quick Butternut Squash Macaroni and Cheese</b></u><br />
<b>Ingredients:</b><br />
1 box macaroni or farfalle pasta<br />
1 TBS butter<br />
1 shallot, minced<br />
1 TBS brandy <br />
1 12-14 oz package (or can) of butternut squash puree<br />
1 cup chicken broth<br />
1 cup mozzarella cheese<br />
1/2 cup smoked cheddar cheese<br />
Garlic powder<br />
Nutmeg<br />
Salt/pepper<br />
2 cups bread crumbs<br />
Olive oil <br />
<br />
<b>To Do:</b><br />
<ul>
<li>Preheat oven to 375 degrees. </li>
<li>Boil the pasta, drain and set aside</li>
<li>In a large pot, heat the butter until melted then add in the shallot and cook until translucent</li>
<li>Add in the brandy and cook a few minutes until shallots are infused</li>
<li>Add the puree and broth and heat through</li>
<li>Stir in the cheeses until you have a thick sauce, then remove from the heat</li>
<li>Mix in the seasonings, adding them and the salt/pepper to your taste, then add the pasta to the pot with the sauce and stir to incorporate. It should be a bit soupy.</li>
<li>In a small bowl, mix together the bread crumbs, olive oil, and a handful of mozzarella cheese if you have any left over, and a pinch each of salt and nutmeg</li>
<li>Transfer to a large, greased baking dish</li>
<li>Top the pasta with the breadcrumb mixture and bake covered for about 15 minutes, then uncovered for an additional 10 minutes or until golden brown</li>
<li>The other option is to nix the whole oven part and eat the macaroni and cheese right out of the pan once the pasta/sauce is combined. Up to you. It's delightful either way. </li>
</ul>
Enjoy!<br />
xoxo,<br />
LPGGourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-10434147590235752442019-03-21T18:00:00.000-04:002019-05-02T17:26:16.833-04:00Soba Soup! (with Maitake Mushrooms in Soy Broth)<br />
We like to eat good food here at Chez Gourmess. And when I say "good food" I mean food that's as delicious to look at as it is to eat, food that's good for you but still feels like a treat, and food that is made up of high quality, animal- and earth-friendly ingredients. Otherwise, what's the point?<br />
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French cuisine is of course my forte, but lately, the good food we've been eating and cooking has taken a bit of a turn toward Asia. Especially when Chris is at the stove.<br />
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About that...I'm trying to become more tolerant of having someone in my kitchen. Chris told me I can be a bit of a kitchen bully -- so one of my New Year's resolutions is to be nicer to people when they are in my kitchen. (Chris also says it is "the kitchen" not "my kitchen" -- cue eyeroll.) But, just thinking of someone using my knives and my spices and my beautiful pans, and manhandling my produce...ugh. I guess I have a long way to go...<br />
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Anyway, Chris pulled out a dog-eared page from an issue of <i>Bon Appétit </i>magazine that had <a href="http://www.bonappetit.com/recipe/soba-and-maitake-mushrooms-in-soy-broth" target="_blank">a yum-sounding recipe </a>, and when he does that, I know he's serious about cooking. So, we gathered all of the ingredients and he went to work on this tasty soup that features buckwheat soba noodles, gorgeous "hen of the woods" a.k.a. <i>maitake </i>mushrooms, and a ginger-garlic soy broth. Topped with scallions, toasted sesame seeds, radishes and a beautiful egg yolk from free-range, happy chickens, it becomes a creamy, dreamy lunch or dinner. And, just like my handsome Chris, it's not bad on the eyes, either. Look how gorgeous the finished dish is!<br />
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The ginger and garlic in the broth, the mushrooms and the noodles. Did I mention the mushrooms? OMG. So good. You must try it. Click thru for the recipe for <a href="http://www.bonappetit.com/recipe/soba-and-maitake-mushrooms-in-soy-broth" target="_blank">Soba and Maitake Mushrooms in Soy Broth</a>. Yum!<br />
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Now, about those mushrooms:<br />
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We've encountered <i>maitake</i> or hen of the woods mushrooms several times before. I remember the first time I ever had them. We were having dinner in the grand dining room at the <a href="http://www.shelburnefarms.org/staydine" target="_blank">Inn at Shelburne Farms</a>, and there was a dish called something like "The Chicken and the Egg" that included a perfectly cooked egg somehow still in its unbroken shell and some gorgeous hen of the woods mushrooms. There was probably something else divine on the plate, but those mushrooms stole the show. Another year at Shelburne, they soaked up a buttery sauce like sponges, the stars of an earthy, hand-made pasta dish. (Even if you don't like mushrooms, one bite would have changed your mind.) And, we recently had them in a Tarte Flambée with chives and a Comté cheese gratiné at The Museum of Modern Art's restaurant, <i>The Modern. </i>We devoured it. Ah-mazing.<br />
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The mushrooms grow at the base of oak trees, and are plentiful in the fall. Apparently, <i>maitakes </i>have also been used for ages in Asia for medicinal purposes like increasing the immune system, lowering blood pressure and even treating cancer. <i>Maitake</i> means "dancing mushroom," in Japanese, and I agree -- whenever I eat some or see them on a menu, I do a little happy dance. They are one of my favorite things.<br />
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Speaking of my favorite things, kudos to Chris for making a beautifully simple, flavor-packed dish and for bringing this recipe into our rotation. I'm looking forward to having it again, soon.<br />
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Deelish.<br />
xoxo,<br />
LPG</div>
Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-52341330034810402742018-11-03T10:54:00.000-04:002019-05-02T17:25:27.206-04:00Apple-Pear-Cranberry Pie with Pecan Crumble<div class="separator" style="clear: both; text-align: left;">
The flavors of the holidays . . . in a pie!</div>
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<b><span class="Apple-style-span" style="font-weight: normal;">I'm not a huge dessert fan -- we've already covered that -- but then again I don't really think of pie as only for dessert. At least not fruit pies. They are something different altogether. </span></b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;">Chris has been eating the remains of this lovely pie for breakfast all week and I had it for lunch yesterday. Neither was for dessert. But, it's almost gone, which is terribly sad. </span></b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;">There's nothing more upsetting than the last slice of pie. It's just sitting there, waiting to be eaten. And, when it's gone, so is the pie. Unless you make another one right away, which you'll want to do after you taste this deliciousness. Trust me.</span></b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;">Why apple-pear-cranberry? I had a ton of apples and pears in my latest CSA box so a pie just seemed right. I wanted to add some cranberries and crunch but couldn't find a recipe online or in my books that seemed right. So, I just combined about four different pie ideas together and came up with this one. </span></b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;">The pie came out fantastic. It wasn't too sweet and the cranberries and Calvados (apple brandy) gave it a festive touch. The smoky, nutty pecans were terrific in the crumble. This is a great pie to bring to holiday dinners...so get baking!</span></b></div>
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<b><u>Ingredients</u></b><br />
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<b>Filling:</b><br />
1- 9" pie crust<br />
6 large tart apples<br />
4 large Anjou pears<br />
Juice of 1/2 lemon<br />
1/4 cup white sugar<br />
3-4 TBS butter<br />
1 cup dried cranberries<br />
1 teaspoon vanilla extract<br />
1/4 cup Calvados<br />
1/4 teaspoon each: nutmeg, cinnamon, salt<br />
1/8 teaspoon ground ginger (optional)<br />
1/4 cup flour<br />
1/4 cup brown sugar<br />
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<b>Crumble:</b><br />
1/2 cup of chopped pecans, toasted and cooled<br />
2/3 cup flour<br />
1/2 cup almond flour<br />
1/3 cup brown sugar<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
4-6 TBS butter, softened<br />
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<b><u>To Do:</u></b><br />
<ul>
<li>Preheat oven to 375</li>
<li>Core, peel and slice apples and pears and toss in a large bowl with the lemon juice and white sugar until coated. </li>
<li>In a large pot, melt butter, then over medium-low heat, cook apple/pear mixture until they soften a bit, about 10 mins. </li>
<li>Turn up the heat, add the cranberries, Calvados, and vanilla and cook until alcohol burns off and the liquid reduces, about 5 mins.</li>
</ul>
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<ul>
<li>Remove from heat and stir in the cinnamon, nutmeg, salt, ginger (if using) and flour. If mixture still seems wet, add more flour a pinch at a time.</li>
<li>Pour into the pie shell and sprinkle the brown sugar over the top. <b><span class="Apple-style-span" style="font-weight: normal;">Note: I had a pie crust in the freezer, so I didn't make one, but if I had made one, I would have used <a href="http://chezpim.com/bake/how-to-make-the-perfect-pie-dough">this recipe</a>. It doesn't fail.</span></b></li>
</ul>
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<ul>
<li>Make the topping: </li>
<ul>
<li>To brown the pecans, just place in pot on stove and toast over medium-high heat, stirring often so nuts don't get too dark. You'll know they are done because the color will change and you'll smell them. </li>
<li>Stir the cooled nuts and ingredients together and using your hands or a wooden spoon, mix until butter is incorporated and topping resembles tiny peas.</li>
</ul>
<li>Top pie with crumble and place in preheated oven. Bake until crust is golden and topping is browned, about 35-45 mins.</li>
</ul>
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Serve with a scoop of vanilla bean ice cream or homemade whipped cream if you want. It's perfect on its own, too. <br />
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Yum!<br />
xoxoxo</div>
Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-81693605550021259272018-08-15T20:40:00.001-04:002018-08-15T20:40:56.102-04:00Warm Weather Cookery Tricks<div class="separator" style="clear: both; text-align: left;">
<i>Some favorite warm weather tips, from my kitchen to yours:</i></div>
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'Tis the season for grilling, making S'Mores, slurping popsicles and dipping your toes in the pool. And soon it will be time for my favorite summer picnic treat -- corn on the cob. Which means it is time for me to remind you (as I do every summer) how to make the best corn on the cob without turning on your stove.<br />
<u><br /></u>
<u>Easiest Corn on the Cob Ever </u><br />
<ul>
<li>Place two un-husked<b> </b>ears of corn in the microwave for 6-8 minutes, depending on your microwave's power. You can make as many as you want, but only put two in the microwave at once for best results.</li>
<li>Carefully remove the corn from microwave and cut off the bottom part of each ear (about a 1/2 inch or so).</li>
<li>Take one of the ears and hold it at the top of its husk. Give it a little shake. The corn should slide out easily. Repeat with the next one.</li>
<li>Or you can cut about 1 inch off of both ends of each ear of the cooked corn and then peel off the husk.</li>
<li>Add butter and salt, a sprinkle of chili powder and enjoy!</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABejrtALdKx5CbZQ5X6Bw4AL_Na3J1OtfcTCGvJJMExs-5I7Gc06dE2KxmgkwmgokUMTZbacpsQ1GQKiU4d14YEyQOdITozOqDTf-wNgX3SG3T59HmilmyvXfK-EnPZzKSTXpa9FW4fFf/s1600/photo+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABejrtALdKx5CbZQ5X6Bw4AL_Na3J1OtfcTCGvJJMExs-5I7Gc06dE2KxmgkwmgokUMTZbacpsQ1GQKiU4d14YEyQOdITozOqDTf-wNgX3SG3T59HmilmyvXfK-EnPZzKSTXpa9FW4fFf/s1600/photo+7.JPG" width="320" /></a></div>
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Hot weather is also the perfect time for ice cream. There's nothing better than a drippy cone on a hot summer day. But how about a lower-fat, dairy-free version? That's easy. Go bananas.<br />
<br />
<u>Banana "Ice Cream"</u><br />
<ul>
<li>Peel 4 or more ripe bananas and slice them into rounds. Then freeze overnight. </li>
<li>Blend/process the frozen banana pieces on high speed, until smooth.
Have patience. It will be crumbly at first, but then suddenly, it will
transform into creaminess. </li>
<li>Drizzle in a bit of honey or your favorite ice cream extras and pulse in the blender until combined. (I like to add peanut butter cups.)</li>
<li>If you eat it right away, it will be like soft serve ice cream. If you wait, put it in a freezer-safe bowl with a lid and let it freeze for 30-60 minutes. </li>
<li>Scoop into bowls and drizzle with hot fudge, melted peanut butter, whipped cream or your favorite ice cream toppings. </li>
<li>Go bananas!</li>
</ul>
<ul></ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBn62lmbsURfXPHUZT2Seo5-4gEDZB9nbeczANKKtFv_2Mlc2Sll_rQktJ4Oe4By3CZvNvyFBvQPca7iQ57c41LgRpsaUXw6puBTjTYDxs6e1c-4qH2ojK3ouXkxMOZqqIeW7VuS9qVp1W/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBn62lmbsURfXPHUZT2Seo5-4gEDZB9nbeczANKKtFv_2Mlc2Sll_rQktJ4Oe4By3CZvNvyFBvQPca7iQ57c41LgRpsaUXw6puBTjTYDxs6e1c-4qH2ojK3ouXkxMOZqqIeW7VuS9qVp1W/s320/photo+2.JPG" width="320" /></a></div>
<br />
It's important to hydrate when it's hot outside, especially if you're also having a summer cocktail or three. But sometimes a glass of water isn't the most popular of picnic treats. But, add some herbs and fruit to your water pitcher and watch how quickly everyone reaches for it. You can strain into glasses or serve as is, just don't forget the ice! Here are some add-in ideas to get you started.<br />
<br />
<u>Water, Water Everywhere</u><br />
<ul>
<li>Lavender or rosemary sprigs and lemon wedges</li>
<li>Fresh ginger and lime slices</li>
<li>Mint leaves and orange or cucumber slices</li>
<li>Tarragon leaves and diced peaches</li>
<li>Basil leaves with sliced grape tomatoes</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQW6_vrWemMh0iwwBQuUoRPLVOMcySvpggWBAmeVUnebKLfAY9gVYM85Dk6CcBHK3Lwr18NRxf6z-sS_c8lA6lpY3k5En4R8vYg3spmwgDkMGEu0eY_nui3eR2Ryg36wlFO9MqbaYzGE5/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQW6_vrWemMh0iwwBQuUoRPLVOMcySvpggWBAmeVUnebKLfAY9gVYM85Dk6CcBHK3Lwr18NRxf6z-sS_c8lA6lpY3k5En4R8vYg3spmwgDkMGEu0eY_nui3eR2Ryg36wlFO9MqbaYzGE5/s320/photo+2.JPG" width="291" /></a></div>
Happy Summer!<br />
xoxo<br />
<br />
<br />
<br />Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-78301592612583721942017-12-27T15:00:00.000-05:002017-12-26T12:34:43.729-05:00Oven-Roasted TomatoesTomatoes rule.<br />
<br />
From the briny, sun-dried kind to the beautifully plump Jerseys, and sweet, eat-them-by-the-handful cherry variety, this versatile fruit just makes everything better. <br />
<br />
Let's face it -- there would be no BLT without the T. And, grilled cheese is just sad without a bowl of hot, creamy tomato soup beside it. Have you heard of Bloody Marys? A world without those is a world I do not want to be a part of, thank you, especially at 11am on a Saturday. Plus, who could live without <a href="http://www.petitegourmess.com/2015/05/fancy-tomato-pie.html" target="_blank">tomato pie</a>, pizza pie, lasagna, or spaghetti with Sunday gravy? Not this lady. There are tomatoes in my kitchen 24/7.<br />
<br />
Now that the sun-kissed, juicy tomatoes of summer are far behind us, I'm using tomatoes in salads and sandwiches less often and baking, stuffing, roasting, and pureeing them instead. One of the simplest, yet tastiest ways to enjoy a tomato this time of year is to roast them. Simply toss your tomatoes (whole or sliced, depending on what size/type you're using) with some olive oil and a bit of Kosher salt and roast at 450 degrees until browned and deflated. You can add some cloves of garlic, dried herbs, or some sliced red pepper to the pan if you want, too.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tQZG3UZGtLHuMTcr0-2IseXNnhefupeEBGcJS26yK_D1GjD2vDSSebJZy-0vf0211B8E-C5JowyVZAXAAJ2DUA-3mZ_d_jeTsI0Oks9xN_mOAvSqw3XMm4EbmXmeU1-4X5d7gc4VVV-i/s1600/photo+2+copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tQZG3UZGtLHuMTcr0-2IseXNnhefupeEBGcJS26yK_D1GjD2vDSSebJZy-0vf0211B8E-C5JowyVZAXAAJ2DUA-3mZ_d_jeTsI0Oks9xN_mOAvSqw3XMm4EbmXmeU1-4X5d7gc4VVV-i/s1600/photo+2+copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Heaven</td></tr>
</tbody></table>
Once they're roasted, let the tomatoes cool and drain away the oil/juices into a
separate container for dipping crusty bread, topping pizzas or tossing
with pasta. Then, chop the tomatoes up (if they aren't sliced) and the possibilities are endless:<br />
<ul>
<li>Pile them on sandwiches/burgers along with basil and mozzarella for a Caprese-style treat.</li>
<li>Blend them with fresh herbs and cream/stock for a tasty soup or sauce</li>
<li>Use as a pizza or crostini topping. (They are especially great with ricotta or goat cheese.)</li>
<li>Spoon a mixture of the tomatoes, lemon, olives and parsley over roasted fish. </li>
<li>Stuff chicken breasts with the tomatoes, some feta cheese and spinach and bake until cooked through and browned.</li>
<li>Cook until heated through with with tuna (in oil), chili pepper and olives, then toss with pasta.</li>
<li>Fold into scrambled eggs or fill an omelet with them.</li>
<li>Spoon them over a toasted bagel that's topped with cream cheese or ricotta. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
Or, you can just scoop them into a bowl, sprinkle on some chopped basil and ground black pepper, put them on the table -- and watch them disappear!<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Food like this is magic. <br />
<br />
xoxo,<br />
LPG<br />
<br />
<br />Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-71578045216472177962017-10-29T17:04:00.000-04:002018-01-06T10:38:19.435-05:00Slow Cooking: Spicy Sausage w/Farfalle, Broccolini & MushroomsIt's a rainy day, and that means the slow cooker is set and the house is cozy and everyone is lazing around. Today, the kitchen smells like an Italian Nonna is here: spicy sausage, garlic, tomato sauce, yum!<br />
<br />
I've had a few friends ask if noodles work in the crock pot. While I still think the best way to cook pasta is on the stove, it doesn't come out terrible if you add towards the end of your slow cooker time -- just be sure there's enough liquid to help cook it through, and don't leave it on the warm setting for too long before serving as there's a risk of it turning too soft. But, if you keep an eye on it, you shouldn't have a problem making a one-pot pasta dish, like the one below:<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>Spicy Sausage with Farfalle, Broccolini and Mushrooms</i></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3dQqXMqh-5_tn9IHo_OkN2sxZax9gtyE8SHEq5j22goG05o6VF1f3fpk86e-8q3NEJuyzga4IOKAjiU1yozmEInThCDn1gQ91deCVi857_7cTlrpfH9D42b8YYExrDobgNTIV2o0YIee/s1600/IMG_1938.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3dQqXMqh-5_tn9IHo_OkN2sxZax9gtyE8SHEq5j22goG05o6VF1f3fpk86e-8q3NEJuyzga4IOKAjiU1yozmEInThCDn1gQ91deCVi857_7cTlrpfH9D42b8YYExrDobgNTIV2o0YIee/s400/IMG_1938.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Put some spice in your life!</td></tr>
</tbody></table>
<div style="text-align: left;">
<u><b>Ingredients:</b></u></div>
<ul>
<li>1 lb hot Italian sausage</li>
<li>3 cloves garlic, smashed</li>
<li>1 large red pepper, sliced and diced</li>
<li>1/2 lb Crimini mushrooms, chopped</li>
<li>4 Roma tomatoes, chopped</li>
<li>Red pepper flakes</li>
<li>1 bunch Broccolini, chopped</li>
<li>1 jar tomato sauce</li>
<li>1 box Farfalle pasta</li>
<li>S/P to taste</li>
<li>Grated parmesan cheese</li>
</ul>
<br />
<b><u>To Do:</u></b>
<br />
<ul>
<li>Crumble the sausage (remove casings as needed) into the bottom of a slow cooker crock.</li>
<li>Add in the garlic, red pepper, mushrooms, tomatoes and a pinch or two of red pepper flakes and stir to combine. </li>
<li>Put on the 4 hour setting and go organize your hall closet or something.</li>
<li>At 3.5 hours, stir in the Broccolini, tomato sauce and Farfalle and re-cover.</li>
<li>30 minutes later, your pasta should be cooked through.</li>
<li>Let cool a bit and season with salt/pepper as needed.</li>
<li>Scoop into bowls, sprinkle with grated cheese, and enjoy.</li>
</ul>
<div>
<br /></div>
<div>
xoxo,</div>
<div>
LPG</div>
Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-81028436827775296282017-10-24T15:42:00.000-04:002018-01-06T10:30:27.083-05:00Pumpkin Pie Chocolate Chip Cookies!If you think cooking for two is tricky, try baking for two!<br />
<br />
Chris and I don't eat a lot of sweets (we prefer to end with a cheese plate vs. cheesecake), so I don't spend a lot of time baking. Plus, I have no patience for the precision and measuring involved in most baking recipes. And, while a decadent dessert is a nice way to end a meal, we struggle to finish it all after a few days. There's nothing sadder than throwing out a half-eaten, five-day-old cake.<br />
<br />
But, we've been having some glorious fall weather, and I decided that we needed to celebrate it with either some pie or cookies, so I made both -- kind of.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ7PF19Ij7Qxy5OmOkFAJYk5_hlyiTKzphWlk3FNdnX_oi5n3e1DD67PdSzY2JASv0ZRFmkmBqC5oGl5Yuebi3YlZgFL2FOAX5Tk6aXwg1l8Uu_Yp89B2PRnypHCqkbd1gHcZPXtU4gm0/s1600/IMG_1926.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ7PF19Ij7Qxy5OmOkFAJYk5_hlyiTKzphWlk3FNdnX_oi5n3e1DD67PdSzY2JASv0ZRFmkmBqC5oGl5Yuebi3YlZgFL2FOAX5Tk6aXwg1l8Uu_Yp89B2PRnypHCqkbd1gHcZPXtU4gm0/s400/IMG_1926.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No licking the spoon!</td></tr>
</tbody></table>
I had a can of pumpkin pie mix (basically pumpkin puree but with lovely spices already mixed in) and there was a bag of chocolate chips in the pantry, so I grabbed those too. The result is a manageable amount of yummy cookies (about 2 dozen) that are the perfect treat for a sunny October day or night.<br />
<div style="text-align: center;">
<b></b></div>
<div style="text-align: center;">
<b>Pumpkin Pie Chocolate Chip Cookies</b></div>
<div style="text-align: center;">
<b></b></div>
<div style="text-align: center;">
<b></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifK12QmQfnqJWaBYUvsj4_S_lSmAnkOdldL0KWlb1wQZeLY3rXR5YUYBlmDCulvWon_bZWb7hwQIxM4m0GB8gvziDMt5cdxqoWifzD4i2DYD1cKdOXVYRJnCN10-jE7hgMzCPU9gYuy2OV/s1600/IMG_1930.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1569" data-original-width="1600" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifK12QmQfnqJWaBYUvsj4_S_lSmAnkOdldL0KWlb1wQZeLY3rXR5YUYBlmDCulvWon_bZWb7hwQIxM4m0GB8gvziDMt5cdxqoWifzD4i2DYD1cKdOXVYRJnCN10-jE7hgMzCPU9gYuy2OV/s400/IMG_1930.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookies!!!</td></tr>
</tbody></table>
<b><u>Ingredients:</u></b>
<br />
<ul>
<li>2 1/2 cups all-purpose flour</li>
<li>1 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1 1/2 cups white sugar</li>
<li>1 stick softened butter (1/2 cup)</li>
<li>1 1/2 cups of canned pumpkin pie puree (with spices)</li>
<li>1 large egg, lightly beaten</li>
<li>1 bag semi-sweet chocolate chips</li>
</ul>
<b><u>To Do:</u></b>
<br />
<ul>
<li>Preheat oven to 350 degrees.</li>
<li>Grease or line 2 baking sheets with parchment paper.</li>
<li>Mix together the dry ingredients minus the sugar and set aside.</li>
<li>In a separate bowl, cream together the butter and sugar until well blended, then stir in the egg and the pumpkin pie mix.</li>
<li>Add the dry ingredients a little at a time until well combined.</li>
<li>Stir in the chocolate chips.</li>
<li>Use scooper or spoon to drop rounds of cookie dough onto your prepared baking sheets -- at least 2 inches apart.</li>
<li>Bake until puffy and lightly browned, about 15 minutes.</li>
<li>Remove from oven and let cool for a few minutes before carefully moving from pan to cooling rack with a spatula.</li>
<li>Let them cool as long as you can, then devour with your dinner date.</li>
</ul>
<br />
P.S. Stir the leftover pumpkin pie mix into vanilla or honey Greek yogurt and crumble some ginger snaps into it for another lovely treat!<br />
<br />
xoxo,<br />
LPG<br />
<br />Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-34387154597022649332017-10-13T11:30:00.000-04:002018-01-06T10:36:50.005-05:00My Favorite: Greek Yogurt!Meet my favorite cooking staple: Greek Yogurt.<br />
<br />
I like to think of Greek yogurt as "yogurt for grown-ups." Or at least, grown-ups who like to eat lovely things. Just try one spoonful, and I bet you'll be a convert for life. And don't get me started on Labne -- basically the yogurt version of cream cheese. It's to die for.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC7xL2ycYjrFsgGrQRGWpUs9bJa0zAoiWFttsp9bdSzObXNK_b7AWyF3A7qO_XR8M9PJ6uARN7CmLvdYsQoAukK2BH5pMErccnXtS01iwdocqI14jFNFpdTQw4kKDTkDCeQOqAXIV86uc/s1600/IMG_1807.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1257" data-original-width="1600" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC7xL2ycYjrFsgGrQRGWpUs9bJa0zAoiWFttsp9bdSzObXNK_b7AWyF3A7qO_XR8M9PJ6uARN7CmLvdYsQoAukK2BH5pMErccnXtS01iwdocqI14jFNFpdTQw4kKDTkDCeQOqAXIV86uc/s400/IMG_1807.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let's Yo!</td></tr>
</tbody></table>
For cooking, the plain full-fat and 2% Greek yogurt versions work well. A bowl of it is a lovely way to start the day, but yogurt isn't just for breakfast -- it's also terrific for lunch, dinner...even dessert.<br />
<br />
Here are a few ideas for making the most of your Greek yogurt experience:<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<u><br /></u>
<u>Breakfast:</u><br />
<ul>
<li>Top plain, vanilla, or honey Greek yogurt with sliced bananas, berries, a drizzle of honey, pinch of cinnamon, and a tablespoon of chopped almonds, walnuts or pecans for a morning treat that will keep you satisfied until lunch.</li>
<li>Brighten your morning routine: stir in a handful of blueberries, raspberries and/or sliced peaches and few leaves of fresh mint (minced) into plain, vanilla, or honey low-fat Greek yogurt.</li>
<li>Grab and Go: Blend 1 cup of frozen berries, 1 frozen banana, 1 cup of orange or pineapple juice, 2 teaspoons of honey, a sprinkle of cinnamon and about 11/2 cups of nonfat plain (or vanilla) Greek yogurt for a healthy, tasty smoothie.</li>
</ul>
<div>
<u>Lunch/Dinner:</u></div>
<div>
<ul>
<li>Use plain Greek yogurt instead of sour cream to top your famous chili, baked potatoes, tacos, enchiladas, goulash and more.</li>
<li>Stir a dollop of plain yogurt into stews, soups and sauces for a tart, creamy finish. You can substitute Greek yogurt for heavy cream or milk -- just stir it in at the end (off the heat) so it doesn't curdle.</li>
<li>Replace sour cream with plain low-fat or nonfat Greek yogurt in your favorite dips. Labne is even better.</li>
<li>Ditch the mayo in your tuna, chicken, egg, potato and macaroni salad recipes. Try it with plain low-fat Greek yogurt instead. Just add an extra pinch of seasonings to balance it out.</li>
<li>Make your own salad dressings? Try plain Greek yogurt in your next batch of Caesar or Ranch.</li>
<li>Or try this: Top a salad of greens, pecans, sliced grapes, and cubed chicken breast with a mixture of a couple teaspoons of fresh lemon juice, a few tablespoons of plain, nonfat Greek yogurt, a pinch of salt, black pepper and fresh tarragon.</li>
</ul>
</div>
<div>
<u>Dessert:</u></div>
<div>
<ul>
<li>Reduce the amount of butter in your favorite cookie recipes by cutting the amount of butter in half and replacing about a quarter of the original portion of the butter with plain full-fat or low-fat Greek yogurt. For example, if your recipe calls for 1 cup butter, change that to 1/2 cup butter and then add 1/4 cup of yogurt. </li>
<li>If you must use boxed cake or muffin mixes (sigh), omit the eggs and oil and use plain yogurt and water instead, 1 cup each.</li>
<li>Love the decadent cream cheese frosting on carrot cake and red velvet cupcakes? Make it with yogurt (or Labne!) instead of butter, using a 1:1 ratio of cream cheese to yogurt and you can have an extra slice. Whip up this quick version: 4 oz light cream cheese, 4 oz low-fat or full-fat plain Greek yogurt, 2 cups powdered sugar, 1 tsp vanilla extract and a pinch of ginger, cinnamon or nutmeg.)</li>
<li>Mix 1-2 teaspoons of honey and 1 TBS of chopped crystallized ginger with 1 cup of low-fat plain or vanilla Greek yogurt and use in place of whipped cream on top of your favorite gingerbread or pound cake recipes.</li>
<li>Top shortcakes with a dollop of low-fat plain, strawberry, or vanilla Greek yogurt mixed with macerated strawberries. </li>
</ul>
<div>
Don't get me wrong -- I love cooking with butter and eggs and mayo and heavy cream. It's just that sometimes, it's a good idea to shake things up. Because then you can shake it in your skinny jeans, too. (Wink.)</div>
<div>
<br /></div>
<div>
xoxo,<br />
LPG</div>
<div>
<div>
<br /></div>
</div>
</div>
<div>
<br /></div>
Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-87506269374564868362017-10-08T16:00:00.000-04:002018-01-06T10:31:07.021-05:00Roasted Pepper "Vodka Sauce"<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Hooray! </span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><br /></span></span>
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption">October is "National Pasta Month" so I figured I'd share one of my favorite pasta sauce recipes. </span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><br /></span></span>
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption">It's </span></span>a nod to everyone's favorite indulgence: Vodka Sauce, but with some red peppers thrown in for good measure and some peas for color. Serve it with your favorite pasta or pour it over chicken cutlets and melted mozzarella on ciabatta rolls for the ultimate chicken parm. It would be great with ravioli or even as your lasagna base. Yum!<br />
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<i><b>Roasted Pepper "Vodka Sauce"</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozszbVnNRBaNtKM5tpQjOIJbEFmSSGPLVO9THbeDrOC9zn4Cy868bpbVp83S5tB1ByylnTMTCJhz-TDMGVeqeC8o52P8noEg5bjqaooXG59-ryr9r9BAq6rqQ-xEW5bd5KNza8H2CnJRp/s1600/FullSizeRender.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozszbVnNRBaNtKM5tpQjOIJbEFmSSGPLVO9THbeDrOC9zn4Cy868bpbVp83S5tB1ByylnTMTCJhz-TDMGVeqeC8o52P8noEg5bjqaooXG59-ryr9r9BAq6rqQ-xEW5bd5KNza8H2CnJRp/s320/FullSizeRender.jpg" width="320" /></a><br />
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<b><u>Ingredients:</u></b><br />
3 large red peppers, stem and seeds removed<br />
2 TB butter<br />
3 cloves garlic, minced<br />
Red pepper flakes<br />
1 can crushed tomatoes<br />
1 cup Half & Half<br />
1/4 cup Vodka<br />
2 TBS Goat cheese<br />
1 1/2 cups frozen peas<br />
S/P<br />
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<b><u>To Do:</u></b></div>
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<i>Note: If you're serving with pasta, cook a pound of penne according to the directions, reserving about 1/2 cup of the pasta water before draining.</i><br />
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<ul>
<li>Broil the peppers until blistered and softened, then let cool. </li>
<li>Melt the butter in a large pot then sauté the minced garlic until softened (don't let it get too brown)</li>
<li>Stir in a pinch of red pepper flakes and the crushed tomatoes along with the pasta water (if using).</li>
<li>Using a food processor or blender, <span class="st">purée </span> the roasted pepper and tomato mixture until smooth, then return to your pot and bring to a simmer. </li>
<li>Add 1/4 cup of vodka (or more to taste) and stir until the booze cooks off, about 10 minutes or so. </li>
<li>Stir in the half and half and the goat cheese and cook until thickened. </li>
<li>Add in the frozen peas for color and heat through.</li>
<li>Season with Salt & Pepper to taste, and enjoy.</li>
</ul>
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And that's how you celebrate National Pasta Month!</div>
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<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">xoxo,</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption">LPG</span></span></div>
Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-38291518720275940842017-09-26T17:36:00.000-04:002018-01-06T10:39:41.245-05:00 Spinach Stuffed Shells<div class="separator" style="clear: both; text-align: left;">
Cooking for two is tricky sometimes -- if you make too much, you'll have leftovers coming out of your ears, and if you make too little, there's no chance of anyone having seconds.</div>
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I have a few trusty dishes that are the right size for two -- enough for hearty portions and a day or two of leftovers, perfect for taking to the office for lunch or a tasty midnight snack.</div>
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These stuffed shells are a quick and easy, with an infusion of spinach for a bit of color. Paired with a nice salad and glass of wine, your Tuesday night can turn into a lovely dinner date for two.</div>
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<b><i><b>Spinach Stuffed Shells</b></i></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RcXanP-VNB3q8DiJXegbFVwmpiad4RMnepyz1dGO0w-w61vKvHJ6308ZC9n809P5gxSZXJtWjJ6Tg4n_5LLm3hvBZT37lq0PlCK-BeirmhHiMRowBGxVw2O6CPU1w4Y3ZF69RZHFuvJj/s1600/FullSizeRender+%25285%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1488" data-original-width="1600" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RcXanP-VNB3q8DiJXegbFVwmpiad4RMnepyz1dGO0w-w61vKvHJ6308ZC9n809P5gxSZXJtWjJ6Tg4n_5LLm3hvBZT37lq0PlCK-BeirmhHiMRowBGxVw2O6CPU1w4Y3ZF69RZHFuvJj/s400/FullSizeRender+%25285%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner for Two? Done.</td></tr>
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<b><u>Ingredients:</u></b><br />
1 package large-sized pasta shells<br />
2 cups chopped fresh spinach<br />
2-3 cups ricotta cheese (If you can find smoked ricotta, even better!)<br />
Couple splashes light cream or half/half<br />
S/P to taste<br />
Garlic powder<br />
Italian herb seasoning<br />
1 jar of quality spaghetti sauce<br />
1 bag shredded mozzarella cheese<br />
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<u><b>To Do:</b></u><br />
<ul>
<li>Prepare pasta shells per packaging directions -- boil until al dente and then drain. </li>
<li>Let cool on a baking sheet</li>
<li>In a large bowl, mix together the spinach, ricotta, cream, 1/2 of the mozzarella cheese and the seasonings.</li>
<li>Fill the cooled shells with the spinach mixture and place in one layer of a 9x9 oven-safe dish that's been lightly covered with some of the pasta sauce. (The best way to fill the pan is to build an outside frame of shells, then fill in the center.)</li>
<li>Cover shells with the rest of tomato sauce and sprinkle with remaining cheese.</li>
<li>Bake until cheese is melty and bubbly. Sprinkle with more chopped spinach or fresh basil if you have some on hand.</li>
<li>Serve with a green salad and crusty bread, or as a side dish.</li>
</ul>
Yum.<br />
<br />
xoxoGourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-17525906898230745602017-09-23T09:56:00.003-04:002018-01-06T10:40:07.855-05:00Shopping List: Fancy Tuna Fish in a JarI have a confession. I've switched teams, folks. No more canned tuna for Chez Gourmess. I've taken a leap of faith and happily joined the jarred tuna camp. Yes, you might spend a few more dollars on it, but the quality and taste are worth the extra $ alone. So, go find a lovely jar of tuna -- plain or with some added seasoning, and definitely packed in olive oil not water -- and put it in your cart.<br />
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Just this once -- trust me.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieO8p6DgidOWAnKeM5AynHRHvMQ25qt8uvSfBV-v_z1vEPf6zCjyicjBSnGWXsSbF0MkYV6a-o1fro4ivZQqMSLOg1k1S-A9UznBWfNyadMUZNeuoqScnj9bO16226doXc1SYR6dhUmaru/s1600/FullSizeRender+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1292" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieO8p6DgidOWAnKeM5AynHRHvMQ25qt8uvSfBV-v_z1vEPf6zCjyicjBSnGWXsSbF0MkYV6a-o1fro4ivZQqMSLOg1k1S-A9UznBWfNyadMUZNeuoqScnj9bO16226doXc1SYR6dhUmaru/s400/FullSizeRender+%25281%2529.jpg" width="322" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My new favorite -- plain or with some pizazz!</td></tr>
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Once you get it home, here's what to do with your fancy tuna:</div>
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<ul>
<li>Heat crushed tomatoes, red pepper flakes, a couple TBS of butter and some olives or capers in a pan and add in the tuna. Toss with pasta and top with some grated Romano cheese. Divine!</li>
<li>Make <a href="http://www.petitegourmess.com/2014/09/best-tuna-sandwich-ever.html" target="_blank">The Best Tuna Salad Ever.</a></li>
<li>Add it to your cheese/charcuterie plate.</li>
<li>Make a tuna melt -- use a sharp or smoked cheddar or Gouda.</li>
<li>Add tuna to some sun-dried tomatoes, olives and a bit of balsamic glaze and toss with your favorite greens for a lovely salad.</li>
<li>Make egg salad, spread onto a sliced croissant and top with tuna and juicy slices of tomato</li>
<li>Eat it right out of the jar.</li>
</ul>
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Yum.</div>
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xoxo,</div>
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LPG</div>
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Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-42214156917748916592017-09-20T18:00:00.000-04:002018-01-06T10:33:38.932-05:00Wedding Revisited <div style="text-align: center;">
<b><i>“We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.”― Julia Child</i></b></div>
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This is the second year in a row that I've been in London for work and have missed our wedding anniversary. (Sorry, Chris!) This year is #14 -- not a silver/gold momentous occasion, but something to celebrate for sure. Our wedding was one of the best weekends ever and the one thing I remember the most from way back then is how much fun everyone was having during our wedding weekend.</div>
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We got married in the Adirondacks, just in time for the changing of the leaves from bright summer green to autumnal reds, yellow golds, burnt oranges and muddy browns. The cool air smelled sweet and there was music and sunshine and hearts were happy. Every time fall rolls around, I start to feel the same way as I did that day -- blessed and lucky.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GjgJA0TPXFV2-9Ary6v8P-1QvPJiqE6JAlmIZHLhBwlQ2aja_5qQHP5ENu__MBrlsCwB6N1Inq0LCiCNtjuuUxnQP-D_mmbton8nr6hgH0ydULwh4EvPiF5vUPdaYPR4JKrSRheM44F0/s1600/IMG_1398.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="624" data-original-width="489" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GjgJA0TPXFV2-9Ary6v8P-1QvPJiqE6JAlmIZHLhBwlQ2aja_5qQHP5ENu__MBrlsCwB6N1Inq0LCiCNtjuuUxnQP-D_mmbton8nr6hgH0ydULwh4EvPiF5vUPdaYPR4JKrSRheM44F0/s400/IMG_1398.JPG" width="312" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our petite wedding cakes -- mini cakes for all!</td></tr>
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One of my favorite things about our wedding meal was the mini wedding cakes we served each of our guests. (Chris and I spent hours painting the bride on the toppers blonde to match my hair.) They were unique and cute and of course delicious with raspberry preserves tucked into the center -- a great reminder that life is sweet.<br />
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So, on the anniversary of this glorious day, I wish for you that your days will always be sweet and full of good times with your best friend, just like they are at Chez Gourmess.</div>
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Cheers to a lifetime of love, leaves and laughter. </div>
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xoxo,</div>
<div style="text-align: left;">
LPG</div>
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<br />Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-52035767432300185532017-09-17T13:30:00.000-04:002018-01-06T10:34:04.530-05:00Slow Cooking: Chicken with Apples and SuchI've been traveling for work a lot this year -- poor Chris has had to fend for himself for more days than I'd like to admit between May and the end of this month. He's pretty great at breakfast, and is very self-sufficient, but I do like to leave him something in the slow cooker to enjoy when I'm gone.<br />
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So tonight, while I arrive in jolly old England for a week in the London office, he can dig into a steaming, fragrant bowl of slow-cooked chicken breast that's seasoned with a pinch or three of garam masala (a lovely mix of cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbC20yWhccA_uw0dR5xTnldPHnKj2jzR2b30jk-QxidXML_KMCW7IovWBnct9wMnDXFldHVsw3HSRc89ULusudFK0sNKLLNN-qhjG0MLKyjZzZGJhj3Kh_W6ztC7nAiothq4cau9b8IGH/s1600/FullSizeRender+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1329" data-original-width="1600" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbC20yWhccA_uw0dR5xTnldPHnKj2jzR2b30jk-QxidXML_KMCW7IovWBnct9wMnDXFldHVsw3HSRc89ULusudFK0sNKLLNN-qhjG0MLKyjZzZGJhj3Kh_W6ztC7nAiothq4cau9b8IGH/s400/FullSizeRender+%25282%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for Yum.</td></tr>
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<b><i><br /></i></b></div>
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<b><i>Slow Cooker Chicken with Apples and Such</i></b></div>
<b><u>Ingredients:</u></b><br />
<ul>
<li>4 chicken breasts (skinless, boneless)</li>
<li>1/2 yellow onion, chopped</li>
<li>1 small bag tri-color baby carrots, chopped</li>
<li>4 apples, seeded, cored and chopped</li>
<li>Salt/Pepper at will</li>
<li>Pinch Herbes de Provence</li>
<li>2-3 pinches Garam Masala</li>
<li>Pinch bacon salt</li>
<li>2 TBS or so of smoked maple syrup (or regular if you can't find smoked)</li>
</ul>
<b><u><br /></u></b>
<b><u>To Do:</u></b><br />
<ul>
<li>Place all of the ingredients in the slow cooker crock and put on the 6 hour setting.</li>
<li>Pack your bags, jump in the car, head to the airport and know that even though you get to chill in the BA Lounge, your hubs is eating better than you are.</li>
<li>Miss him terribly for the next week.</li>
</ul>
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Chris can ladle this over a mountain of quick-cooking couscous or cut thick slices of crusty bread to dip in the bowl while he sits on the couch, gets caught up on Netflix, and enjoys some bachelor time for the next several days. (If I can't be there to snuggle up next to him, at least I know he'll be eating well.)<br />
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Cheers!<br />
<br />
xoxo,<br />
LPG<br />
<br />Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-55494998282414845212017-09-15T19:30:00.001-04:002018-01-06T10:35:13.636-05:00My Favorite: Apple Pie in a JarWe celebrate the end of summer with an annual trip to Vermont. The fresh air, Lake Champlain (or "Lake Champagne" as I call it since vaca is all about cocktail hour) and the Adirondack and Green Mountain views are a wonderful respite from the hustle and bustle of Manhattan, and the food -- oh the food. It's the literal version of "Farm to Table."<br />
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At the end of vacation, we head to the country store and stock up on our favorite Vermont treats before the sad drive home, and I never fail to grab a couple jars of <a href="http://www.sidehillfarmjam.com/categories/Drizzle/" target="_blank">Maple Apple Drizzle, a.k.a. "The Apple Pie in a Jar.</a>" It's delightful.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPa48Ek86bJO7hEZJZfWsOi0ALIbbO9cWh0QTo94DuI-lDt2YpdJsCaHz9fxG_6gQDYGMNzjHu6h_ktXQYEkmSF7mdDBXYczpKOS6s99QWrR1EWVT6041t_VVPFU0dWJyFpYyFAR5A2m0t/s1600/IMG_1426.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPa48Ek86bJO7hEZJZfWsOi0ALIbbO9cWh0QTo94DuI-lDt2YpdJsCaHz9fxG_6gQDYGMNzjHu6h_ktXQYEkmSF7mdDBXYczpKOS6s99QWrR1EWVT6041t_VVPFU0dWJyFpYyFAR5A2m0t/s400/IMG_1426.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"The Apple Pie in a Jar"</td></tr>
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What shall we do with this Friday Favorite treat? Here are some ideas:<br />
<ul>
<li>Grease a cupcake tin and cut pie dough into circles the size of a small saucer, then place/press into the cupcake pan sections and bake until lightly golden. Alternatively, roll out cinnamon roll dough and do the same. Then, fill the baked mini pie crusts with the Maple Apple Drizzle, and warm in the oven. Top with shredded sharp cheddar or crumbled bleu cheese.</li>
<li>Fill crescent roll dough with a spoonful, roll up and bake as directed</li>
<li>Top your favorite vanilla ice cream or stir into plain or vanilla yogurt</li>
<li>A great alternative or addition to syrup for pancakes and waffles</li>
<li>Scoop some into a nice dish and add to your cheese platter at your next party</li>
<li>Fold into cream cheese and top bagels and muffins</li>
<li>Add a spoonful or two along with chopped apples, onions to your next pork roast pan</li>
<li>Stir into applesauce </li>
<li>Use in fall/winter cocktails that call for maple syrup (strain out the apple pieces first)</li>
<li>Or, just eat by the spoonful -- no judgment!</li>
</ul>
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Sounds good to me.<br />
<br />
Happy Friday!<br />
<br />
xoxo,<br />
LPG<br />
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<br />Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-87397735444229522282017-09-11T19:03:00.000-04:002017-09-11T19:03:00.197-04:00Make-It-Up Monday: Potato and Leek Soup with Chicken and MushroomsMondays are hard.<br />
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The last thing anyone wants to do after a full day at work is come home and make a complicated, three course meal involving so many ingredients and prep bowls and pans that you run out of room on the kitchen counters. Slow cooker leftovers make weeknight cooking a breeze, but the enthusiasm for a dish can wear off after having the same meal (or a version of it) two nights in a row, so Monday night means coming up with something new.<br />
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But no need to stress. I use Monday night as the time to clean out the fridge and pantry and turn it all into an easy, delicious meal. Just take a look at what you have and get creative -- but not too crazy, it's Monday after all. Have leftover roast chicken? Frozen veggies? Crescent roll dough or biscuit mix? Turn it into a Monday night version of Chicken Pot Pie. Too much cooked spinach or veggies left over from your weekend trip to the farmers' market? Whisk together some eggs and butter and cheese, add the spinach and some sautéed onions and maybe a splash of cream, and make a Monday night Quiche. Leftover meatloaf? Chop it up and gently warm in your favorite tomato sauce, then server over pasta -- Monday night Spaghetti and Meat(loaf)balls. You get the idea, yes?<br />
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Tonight, we're having a Monday night version of Potato and Leek Soup, but with a twist. I had onion left over from the <a href="http://www.petitegourmess.com/2017/09/slow-cooker-sunday-chicken-chili-with.html" target="_blank">Slow Cooker Chicken Chili with Sweet Potato and Peppers,</a> and a leek and mushrooms from my latest organic box delivery. The chicken was in the freezer, and the spices and stock were in the pantry.<br />
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<i>Tip: To thaw frozen meat quickly, keep in plastic packaging or put in a freezer bag, and place in a bowl full of cold water. Pour out the water after about 5 mins and refill the bowl. After about 3-4 refills, the chicken should be thawed.</i><br />
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Once I had my ingredients, I went to work on my basic routine for making a soup/stew -- heat butter or oil in a large pot, soften onions/garlic/leeks, add other veggies in order of how long it will take them to cook starting with the longest (potatoes), add some liquid to aid in cooking, brown your meat (or don't), add it, some seasonings and more liquid, then cover. Let the magic of Monday night cookery do the rest.<br />
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<b><i>Potato and Leek Soup with Chicken and Mushrooms</i></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdDkz-lhLyz-MgxCx1Iq3oJYDZQYfkCx291IxZItKXpXNHcW_nki-yqPOnvIpSeTIPq2OL7KPzxiMF-VDDzt7MfJezmQBeOxFjOqUwW_3rALarQGAWliXt0nHMNqw8XXC7oN628YWypQ-/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="897" data-original-width="1258" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdDkz-lhLyz-MgxCx1Iq3oJYDZQYfkCx291IxZItKXpXNHcW_nki-yqPOnvIpSeTIPq2OL7KPzxiMF-VDDzt7MfJezmQBeOxFjOqUwW_3rALarQGAWliXt0nHMNqw8XXC7oN628YWypQ-/s400/FullSizeRender.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Monday Night, Done Right!</td></tr>
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<b><u>Ingredients:</u></b><br />
<ul>
<li>1/2 stick butter</li>
<li>1/2 yellow onion, diced</li>
<li>2 garlic cloves, minced</li>
<li>1 leek, washed and chopped (white end only)</li>
<li>3 large potatoes, peeled and cubed</li>
<li>2 cups chicken stock</li>
<li>2 handfuls of wild mushrooms (mixed types), cleaned and chopped</li>
<li>3 large boneless, skinless chicken thighs or breasts, cubed</li>
<li>Olive oil</li>
<li>Herbes de Provence</li>
<li>Salt/Pepper to taste</li>
</ul>
<b><u>To Do:</u></b><br />
<ul>
<li>Melt the butter in a large Dutch oven or soup pot over medium heat, then add in the onion, garlic and leeks and cook until tender. </li>
<li>Stir in the potatoes and 1/2 of the stock and simmer uncovered until liquid starts to thicken, about 5-10 minutes. </li>
<li>Add in the mushrooms and continue to simmer.</li>
<li>In the meantime, brown the chicken in a medium pan with a bit of olive oil, then drain and set aside. Note: don't cook through -- just brown it.</li>
<li>Add in the chicken, remaining stock and TBS or so of the HdP and heaping pinches of S/P</li>
<li>Cover and simmer until the chicken is cooked through and the stock is velvety and thick (the starch in the potatoes will help with this). Ideally, let it simmer on low at least another 15 minutes -- 20 if you have the time. You can test the chicken after 15 min, and if it is tender and juicy, it's time to turn off the heat and remove the pot to a cool burner. If not, give it a few minutes more.</li>
<li>Serve with crusty bread, some nice cheeses (Manchego, Bleu, Aged Gouda, etc.) and maybe a simple salad of butter lettuce or arugula wtih diced heirloom tomatoes with a drizzle of olive oil and splash of red wine vinegar.</li>
</ul>
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</ul>
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Monday night dinner? No problem.</div>
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<br /></div>
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xoxo,</div>
<div>
LPG</div>
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<b><u><br /></u></b>Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.comtag:blogger.com,1999:blog-3876144229651246996.post-16237568753045041102017-09-10T19:30:00.002-04:002018-01-06T10:36:02.673-05:00Slow Cooking: Chicken Chili with Sweet Potatoes and PeppersThe Sunday tradition at Chez Gourmess is to sleep in, laze around with a cappuccino à la Chris, and put something delightful in the slow cooker to enjoy the rest of the week.<br />
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I love using the slow cooker because I can get creative (no measuring, really), the house smells amazing all day, and there's no stressing since whatever goes into the pot will turn out nicely -- you can't really mess it up.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3KGcgcmBB1SkSzt0ZAUZI1jK5g1VpBFlU4boLZuF5BaAUrl-eQgqy-qvQYElvCdnLFVs541RcJNQR4K9_pLA5bFNao-TpXca3d19nZEY7Y6z1EdJuZVURCPEuNdZKeUZI7zpUBsMNG-R/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="953" data-original-width="1333" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3KGcgcmBB1SkSzt0ZAUZI1jK5g1VpBFlU4boLZuF5BaAUrl-eQgqy-qvQYElvCdnLFVs541RcJNQR4K9_pLA5bFNao-TpXca3d19nZEY7Y6z1EdJuZVURCPEuNdZKeUZI7zpUBsMNG-R/s400/FullSizeRender.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready, Set, Slow!</td></tr>
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<div>
A few things to note about using a slow cooker:</div>
<div>
<ul>
<li>Unless you're making a soup, less is more when it comes to liquid so don't overdo it. Basically whatever amount of liquid you have in the pot will at least double when it's done cooking.</li>
<li>If you're using alcohol in your recipe, a little goes a long way.</li>
<li>Save the fresh herbs for plating the dish -- use dry in your slow cooker recipe.</li>
<li>Use a little more seasoning that you normally would if you were stove top or oven cooking. And before you serve it, see if the seasonings need adjusted, as the lengthy cooking time can reduce some of the strength of your spices.</li>
<li>Try not to lift the lid while cooking. (Chris polices me on this as the suspense always kills me)</li>
<li>Brown your protein before adding to the cooker if you can -- it adds a nice depth of flavor and keeps the meat from turning to mush. This includes bacon. No one wants soggy bacon. </li>
<li>If you're in a rush and need to use frozen meat, you need to use a high heat setting to avoid bacteria growth as the meat thaws - low and slow is great, but not for this. Keep it to 4 hours.</li>
<li>If you use frozen veggies, thaw them first and drain to reduce an over abundance of liquid.</li>
<li>I rarely use beyond the 8 hour setting, and if you're using 10 hours, it should be for a large roast or for pulled pork since any veggies or fruits will basically disintegrate into mush.</li>
<li>Cook and add rice or pasta after your cooker is done -- if you put it in while cooking it will turn to mush, even at the 30 minute mark as some suggest.</li>
</ul>
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Today's Slow Cooker Sunday recipe welcomes football season and the return to school with a smoky, spicy chili that's relatively healthy to boot.</div>
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<div style="text-align: center;">
<b><i>Slow Cooker Chicken Chili with Sweet Potatoes and Peppers</i></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMANW5YXDuMOf5-_iKZsCFfdn5kX60AWIJRryUzOSCoW35e-D4AVgoEj6dAH9kJrobMv26klm18RlV4NqpVNZpw9O5iKpLMYDPMlqI6x4zLF9b6ItkRcFmeqdmWnmQKvqW2vE0qoX_BEmo/s1600/FullSizeRender+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="745" data-original-width="810" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMANW5YXDuMOf5-_iKZsCFfdn5kX60AWIJRryUzOSCoW35e-D4AVgoEj6dAH9kJrobMv26klm18RlV4NqpVNZpw9O5iKpLMYDPMlqI6x4zLF9b6ItkRcFmeqdmWnmQKvqW2vE0qoX_BEmo/s320/FullSizeRender+%25282%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Mmmm. That's chili you can dance to." -- Chris</td></tr>
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<b><u>Ingredients:</u></b></div>
<div>
<ul>
<li>1/2 yellow onion, chopped</li>
<li>3 garlic cloves, minced</li>
<li>Olive oil</li>
<li>Chili powder</li>
<li>Paprika</li>
<li>Cumin</li>
<li>Garlic powder</li>
<li>Salt & Pepper to taste</li>
<li>1 pkg ground chicken breast</li>
<li>1 pkg spicy chicken sausage, chopped</li>
<li>1 bag frozen red, green and yellow bell peppers (thawed and drained)</li>
<li>1/2 jar chopped roasted red pepper strips</li>
<li>3 large sweet potatoes, peeled and cubed</li>
<li>1 jar salsa</li>
<li>Chili sauce</li>
<li>Optional: Drizzle of Hot Honey</li>
</ul>
<div>
<b><u>To Do:</u></b></div>
<div>
<ul>
<li>In a large skillet, brown the onion and garlic and seasonings over medium-high heat until soft and fragrant.</li>
<li>Add in the chicken breast and sausage and cook until browned.</li>
<li>Lower the heat and add the peppers. Stir until any excess liquid has reduced.</li>
<li>Remove from heat.</li>
<li>Add the cubed sweet potatoes to the slow cooker crock and then stir in the salsa and chili sauce -- and the drizzle of honey if using.</li>
<li>Pour in the chicken/pepper mixture and add a bit more of the spices and stir to combine.</li>
<li>Set to 6 hour setting, top with lid and go enjoy the beautiful afternoon.</li>
<li>When done, let cool a bit then season to taste and serve with tortilla chips, or over rice or quinoa, along with sliced avocado and lime wedges and top with shredded smoked cheddar, fresh cilantro, a dollop of Greek yogurt or guacamole, salsa -- or however you like your chili!</li>
<li>Use leftovers in burritos, top with a runny egg for breakfast, make taco salad, or add a jar of queso and make a dip...yum!</li>
</ul>
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A few other slow cooker favorites:</div>
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<a href="http://www.petitegourmess.com/2012/12/harissa-holiday.html" target="_blank">Harissa Stew</a></div>
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<a href="http://www.petitegourmess.com/2015/11/slow-cooker-pulled-pork.html" target="_blank">Pulled Pork</a></div>
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<a href="http://www.petitegourmess.com/2011/11/hoisin-and-red-wine-slow-cooked-beef.html" target="_blank">Hoisin and Red Wine Beef Roast</a></div>
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<a href="http://www.petitegourmess.com/2014/10/fantabulous-fancy-chicken-stew.html" target="_blank">Fancy Chicken Stew</a></div>
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Happy Sunday!</div>
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<br /></div>
<div>
xoxo,</div>
<div>
LPG</div>
Gourmesshttp://www.blogger.com/profile/12013716419727076404noreply@blogger.com