Hunter's Stew (Veal Stroganoff)

We have it on good authority that this is the traditional Hunter's Stew from The Student Prince in Springfield. Unfortunately, it's no longer on their new menu, so there's no way to know for sure.

It was a rich, comforting - and easy-to-put-together-on-a-week-night - restaurant-quality meal. Traditional or not, I'll definitely make it again!

Ingredients:

• 1 Tbsp. butter, divided
• 2 Tbsp. olive oil, divided
• 1 lb. veal cutlets
• 1/2 lb. fresh mushrooms, cleaned and halved
• 1 shallot, peeled and finely diced
• 3 Tbsp. flour
• 2 C chicken stock, heated
• 1/4 C sour cream
• Salt and pepper
• 1 Tbsp. freshly chopped parsley

Method:

1. Heat half of the butter and half of the oil in a frying pan over medium heat. Add half of the veal and cook 1 minute. Season with salt and pepper, flip over, and cook 1 more minute. Remove veal and set aside.
2. Add remaining veal and cook as above, Set all veal aside.
3. Heat remaining butter and oil in same pan. Add mushrooms and shallot. Season and cook 4 minutes.
4. Sprinkle flour over mushrooms and shallot. Stir and cook 1 minute.
5. Mix in chicken stock and cook 6 - 8 minutes over low heat. Meanwhile. chop veal into 1 inch pieces.
6. Stir in sour cream. Add in veal and any juiced accumulated on plate. Simmer 5 minutes. Sprinkle with parsley and serve over egg noodles.

Almost-as-Good-as-Eric's Lasagna

I've written before about my love for lasagna and lamented both the absence of my Mom's recipe and my inability to replicate my brother Eric's version. So with a strong craving and more than two weeks' vacation looming, I got all of his tips sitting around his dining room table after Christmas dinner.

Friday morning I hit the grocery store and sent out a few texts and by 7:30 that night we had a nice little dinner party going; an hour later, we had all but polished off the entire plan. Success!

The most helpful tip was to use far less sauce than I usually would. This time, I used just one jar of sauce, when in the past I've used upwards of two full jars. As a result, the lasagna held together much better and you could taste the meat and cheese - not just the tomato sauce.

I think my Mom would have loved it and I can't wait to make it for Eric to try!

Ingredients:

• 1 box lasagna noodles
• 1 jar spaghetti sauce (I used Classico roasted tomato and garlic)
• 3/4 pound lean ground beef
• 2/3 pound hot Italian sausage
• 2 C shredded mozzarella cheese
• 32 oz. container ricotta cheese
• A couple large handfuls of Parmesan cheese
• 1 egg
• Pinch of nutmeg
• Pepper

Method:

1. Line a large cookie sheet with paper towels; set aside.
2. Cook the pasta according to the package instructions. Drain on the prepared cookie sheet, laying each lasagna sheet out flat.
3. Meanwhile, brown the sausage in a skilled over medium high heat. When the sausage is cooked through, push to the sides of the pan and add the ground beef to the center of the pan. Cook until beef  is cooked through. Combine both meats in skillet. Use a paper towel to sop up any excess grease, but do not drain fully.
4. In a large mixing bowl, beat the egg lightly. Fold in the ricotta cheese and 1 1/2 cups of the mozzarella. Add pinch of nutmeg and black pepper to taste. Combine well.
5. Add a thin layer of sauce to the bottom of a 9X13 baking dish. Add a layer of noodles - my dish accommodated three noodles layed out the long way.Top with one third of the cheese then a third of the meat. Spoon over about half a cup of sauce - it will not cover the layer completely.
6. Repeat two more times, ending with the sauce.
7. Sprinkle the remaining 1/2 cup of mozzarella and the Parmesan over the top of the casserole.
8. Cover tightly with foil and bake in a 350 degree oven for 30 minutes; remove the foil and cook 20 - 30 minutes longer, until the lasagna is hot throughout and the cheese begins to brown. Let cool 10 minutes before serving.

Pork Chops alla Pizzaiola

The challenge with cooking for two is, in a word, leftovers. There are only so many times you can eat the same meal in a week and invariably some of it gets thrown out. So when I find a recipe for two that is delicious, satisfying and gone in one meal, it gets a prime spot in the recipe rotation.

I bought a jar of herbs de Provence just for this recipe and it's the only time I use it. And it's worth it. Don't skimp on this fragrant mixture...it has a flavor that is unique and interesting, and it goes really well with the pork and vegetables. I usually make some mashed potatoes to serve with the chops, but rice or couscous would work, too.

Ingredients:

• 2 Tbsp. olive oil
• 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 oz. each)
• Salt and freshly ground black pepper
• 1 small onion, thinly sliced
• 1 (15-oz.) can diced tomatoes, in juice
• 1 tsp. herbes de Provence
• 1/4 tsp. dried red pepper flakes, or more to taste

Method:

1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
2. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and red pepper flakes to taste. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
3. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Source: Food Network

Melting Snowmen Cookies

In anticipation of this year's cookie day, I've been scouring Pinterest and my saved recipes for the perfect combination of treats. Combine that with Santa's arrival - by Coast Guard boat - and the tree-lighting in Newburyport, and it's safe to say I've definitely got the holiday spirit.

Earlier this weekend, I stumbled upon these pictures from last year's baking extravaganza and thought they would be a good way to kick off the month. Super cute and really easy...and delicious!

Happy baking!

Ingredients:

For cookies:

• Betty Crocker sugar cookie mix pouch, Pillsbury sugar cookie roll, or sugar cookie recipe of your choice - all prepared per package/recipe instructions (I used a Betty Crocker mix)
• 10 - 12 medium marshmallows
• Small tubes of decorating icing - I got black, blue, red and green

For icing:

• 1 C powdered sugar
• 4 tsp. milk
• 1 tsp. clear vanilla extract (Be sure to use clear, otherwise your icing will be just a little off-color.)
• 1 Tbsp. light corn syrup

Method:

1. Preheat oven according to your package/recipe instructions.
2. Take a small chunk (about the size of a golf ball) of the cookie dough and flatten to about 1/4″-1/2″ depending on how thick you like your cookies. Remember, they are supposed to be melted snowmen so the more irregular the shapes are, the better the final product will be!
3. Bake according to your package/recipe instructions. Cool completely before continuing. (Next time, I'd put a piece of paper towel or parchment under the cooling rack to catch the run-off icing.)
4. Once the cookies have cooled, stir all icing ingredients until smooth and ice your cookies, letting some of the icing extend over the sides. Note: The frosting doesn’t get hard like a Royal Icing does, but it stays soft and shiny.
5. While icing is setting, lightly spray a  microwave-proof plate with cooking spray. Place the marshmallows on the plate and microwave on high for about 15-20 seconds. Watch them carefully, you don’t want to let them get too fluffy.  Spray your hand with the cooking spray and pull the marshmallows carefully off the plate, setting one on each of the frosted cookies.
6. Now - decorate your cookies! We found it easiest to draw the faces and arms first, then go back and do the buttons and scarves. 
7. Store carefully, as the icings do not get fully dry.

Source: My Imperfect Kitchen

Sausage Stuffed Mushrooms

Just as we've all recovered from our tryptophan-induced food comas from Thanksgiving, I figured it was a good time to share the Sausage Stuffed Mushrooms I made for our appetizer.

I've made several different stuffed mushrooms over the years - some with sausage, others with crab, some with just cheese - but I've never before seen a recipe call for marinating the mushroom caps before stuffing them. Doing so made for a really tender, flavorful vegetable that held up to and complimented the rich stuffing mixture. It was an easy way to set these apart from others I've had.

Enjoy!

Ingredients:

• 1 package extra-large white mushrooms, about 20 total
• 3 Tbsp. olive oil
• 2 1/2 Tbsp. red wine - I used a Pinot Noir we had open
• 3/4 lb. sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• 2/3 C panko crumbs
• 6 oz. mascarpone cheese
• 1/3 C freshly grated Parmesan
• 2 1/2 Tbsp. minced fresh parsley leaves
• Salt and freshly ground black pepper

Method:

1. Preheat the oven to 325 degrees F.
2. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with the olive oil and wine. Set aside.
3. Spray a medium skillet with cooking spray and heat medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the cheese has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
4. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake for 50 minutes, until the stuffing is browned and crusty.

Source: Ina Garten / Food Network

Antipasto Appetizer

In honor of our first anniversary in our house, we had some great friends and family over for appetizers and cocktails, with a few desserts thrown in. Several people had offered to bring a dish and it turned into a decadent pot luck. My favorite kind of party!

My contributions were all those meatballs I had made - Italian turkey with sauce and Swedish - and this super-simple, quick-to-disappear antipasto platter.

Using the original recipe for inspiration, I put together all the things I love about an antipasto. You can add just about anything and everything that sounds good to you - or that you have in the fridge. Here's what I used...

Ingredients:

• 1 jar marinated artichokes, including marinade
• 1 jar green olives with pimentos, drained and rinsed
• 1 can sliced hearts of palm, drained and rinsed
• 1 can "baby" corn, drained, rinsed and halved
• 1 medium sized jar roasted red peppers, drained and chopped
• 1 container grape tomatoes
• 1 small package button mushrooms, quartered
• 1 small container bocconcini (small balls of mozzarella)
• 1 block of Colby Jack cheese, diced
• 1 hard salami, diced
• 1 packet of Good Seasons garlic & herb salad dressing, prepared according to package directions

Method:

1. About three hours prior to serving, combine all ingredients in a container large enough for them to be tossed freely.
2. Cover container and gently rotate until all ingredients are coated in the dressing.
3. Refrigerate, rotating occasionally, for three hours.
4. To serve, transfer antipasto to a platter with a slotted spoon. Spear several pieces of antipasto with toothpicks and provide additional toothpicks for serving.

Source: The Flirty Guide

Taco Tuesday: Mexican Brownies

In honor of Kevin's 70th birthday, I'd been trying to recreate a favorite dessert from one of our favorite restaurants on Plum Island: a Mexican brownie. Not only did I find the perfect sweet & spicy combo, I learned it's so easy - and oh, so much better - to make brownies from scratch that I'll never buy another boxed mix!

I made the recipe as originally written the first time and there wasn't even a hint of heat. The second time, I doubled the amounts of cinnamon and cayenne and it still wasn't what I was looking for. I've settled on a tablespoon of each - for us, there's a good kick that sort of catches up with you as make your way through a brownie.

Mexican or traditional, this will be my go-to brownie recipe from here out.

Ingredients:

• 2 sticks unsalted butter
• 2 C sugar
• 4 large eggs
• 2 tsp. vanilla extract
• 2/3 C good-quality unsweetened cocoa powder
• 1 C all-purpose flour
• 1 Tbsp. ground cinnamon
• 1 Tbsp. cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder

Method:

1. Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly cover with non-stick spray.
2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool but don't allow it to solidify at all. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
3. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder to a mesh sieve and sift over the butter and sugar mixture. Mix with a wooden spoon until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Source: Food Network