Creamy Gorgonzola & Tomato Sauce

Gorgonzola cheese has such a strong flavor- it is a great way to pack some punch into a creamy pasta sauce.  We added some fresh tomatoes to the sauce to lighten it up a bit and add both sweetness and acidity.  This sauce would go great with any pasta, but we chose a pumpkin-filled ravioli because we knew it would be a great contrast to balance out the dish.  This recipe is so easy- great for a week night dinner with pasta and salad!

Ingredients:

1 T olive oil
2 T butter

2 T flour

2 cups milk - room temperature (we used whole milk but I'm sure any will do)

1 clove garlic, minced

2-3 tomatoes, cored, seeded, and diced

6 oz gorgonzola cheese

salt and pepper

fresh oregano to sprinkle on top

Directions:

Bring your milk out ahead of time to let it come to room temperature (or microwave it for a minute or two, which is what I did).  In a large non-stick skillet, heat the oil over medium heat.  Add the garlic and saute for about 1-2 minutes, but don't let it burn.  Add the tomatoes to the pan with 1 teaspoon salt and cook for about 10 minutes, or until the have released their liquid and are very soft.  

Meanwhile, in a separate sauce pan, melt the butter and add the 2 tablespoons flour.  Cook for about 3-4 minutes to get rid of the flour taste.  Pour in the milk and whisk to combine well.  Add 1 teaspoon salt.  Continue to whisk as the mixture thickens over medium-low heat.  

Once the sauce has thickened to your desired consistency, add the tomato mixture and the gorgonzola cheese.  Whisk to combine and let it sit for a couple minutes to let the cheese melt into the sauce. 

Add some freshly cracked black pepper.  Serve over pasta and sprinkle the fresh oregano on top.  Enjoy!

Deviled Eggs

Happy Easter!  Yesterday I decided to make some deviled eggs to bring over to the family gathering this afternoon.  I've always loved deviled eggs but they require so much work that I hardly ever make them.  By "so much work" I mean the peeling... I always have a hard time peeling the eggs so they come out smooth.  This time was no different, but by the last few eggs I was definitely improving.  Anyway, it was definitely worth the time and effort because these taste soooo good!  I was literally licking the bag after piping in the egg yolk filling.  The good thing about deviled eggs is that it's easy to make a large batch.  This time I only did 9 eggs, but next time I'll definitely increase that number. 

Ingredients:

9-12 eggs (supposedly "old" eggs peel better, so buy your eggs a few days in advance)

Water for boiling

2 T mayonnaise, preferably homemade

1 T dijon mustard

1 T white wine vinegar

1 t  olive oil

1 t hot sauce

1 T chopped caper berries (or capers, or dill pickle)

1 t smoked paprika, to sprinkle on top

Directions:

In a large sauce pan, cover your eggs with cold water.  Place over high heat, cover, and bring to a boil.  As soon as the eggs are boiling, remove from heat and let them sit for 12 minutes.  

Meanwhile, prepare a bowl of ice water for the eggs when they are done cooking.   With a slotted spoon, take the eggs out of the hot water and place them into the ice water.  Once the eggs are cool enough to touch, drain the ice water.   

I read a tip that if you crack the eggs before shocking them in ice water they are easier to peel.  I haven't tried it yet, but I will next time.  I tapped the eggs on the edge of the sink to crack the shell all around, and then peeled them- some under running water to see if made a difference.  I couldn't tell... Anyway, it definitely takes patience!  As you can see, some of them came out a little rough.  It's not too noticeable once they are sliced in half.

Slice the eggs in half the long way, and scoop out the yolk.  Place all of the yolks in a bowl.

Mash up the yolks with a fork or spoon.  Then add the mayonnaise, mustard, hot sauce, and vinegar.  Stir to combine.  Next add the oil, and stir again.  Finally, add the chopped caper berries or substitute.  Taste for salt.  I didn't have to add any to mine.  

Place the filling into the corner of a zip lock bag, and cut off the tip so you can pipe in the filling.  Alternatively, you can just scoop it in with a spoon, but this way is prettier.   Fill each egg half with the yolk mixture- you will probably have a couple egg whites left over because there won't be enough filling.  I was able to fill 8 out of the 9 eggs.

Sprinkle the smoked paprika on top, and refrigerate until ready to serve!

City Herb Garden

Spring came early this year... it hit 80 degrees for a couple days in March and recently it's been reaching the 70's on a pretty regular basis.  We realized suddenly it was past time to plant the herb garden!  We're lucky that we have a small outdoor space ("the cage") where we can keep some plants.  It doesn't get much sun, except for around the edges, so we have a couple long planters that line the border.  

We love having fresh herbs all summer long for so many reasons.  Just a small amount of freshly chopped herbs can enhance any dish- or any cocktail :)  It also saves a lot of money- you only take what you actually need for the dish instead of spending $2 on one herb at the grocery store and then only needing a few leaves or sprigs.  Granted, if you are making a huge batch of pesto you may not have enough basil from a small potted herb garden, but in general this will supply us for the entire summer.  Looking forward to using them in some new recipes!

Here are a few tips before you start your own potted herb garden: 

1. Try to find a place that gets some sun each day to place the plants, and rotate them every week to make sure they are getting even coverage.

2. Buy potting soil with nutrients.  Your plants need this since they aren't in the natural ground.

3. Instead of starting with seeds, buy starter plants.  Seeds take a really long time to get going so unless you have the patience, starter plants are the way to go.  We got ours on a 50% off sale at Home Depot!

4. WATER! You may not need to water them every day, but trust me... going a few days without water during the hot summer will make your plants look like the are about to wilt to death

5. Don't crowd the plants- they will get much bigger and need space.  Some need more than others so you may want to plant them in their own pot. 

6. Plant a variety- but only herbs you actually like and will use.  Some herbs go a long way (like rosemary) but others (basil, mint) can go pretty quickly.  So plant more than one of the herbs you think you will use the most.

7. Keep the labels in next to the plant if you are "herbally challenged"
8. Harvest often- this will promote more growth in your plants.  Plus, eating them is the best part! 
9. Speaking of eating... make sure you use them.  Fresh herbs are a great add-in at the end of your dish.
10.  Stay legal :)

What we planted this year:

- Thyme

- Spicy Oregano

- Rosemary

- Thai Basil

- Sweet Basil (2)

- Mint (2)

- Flat-leaf Parsley

It's not too late to start on your own herb garden to last your whole summer long!

Broiled Crispy Salmon with Beets and Kimchi Pancake

This recipe is a different take on salmon, and I found it in a Serious Eats column called "French in a Flash".  I was hunting for salmon recipes, and we had some golden beets that really needed to be used so it was the perfect opportunity to combine them in one dish.  I also had some leftover kimchi, after making a batch of kimchi-bacon pasta so we turned that into a side dish- a kimchi pancake.  It was a nice spicy complement to the rich savory salmon and sweet roasted beets.  The salmon is broiled on a bed of fresh thyme, which browns it nicely without over-cooking.  It is topped with toasted rosemary panko bread crumbs which brings some crunch and a great fresh herbal flavor.  This is a healthy and new way to try salmon without making it difficult.  Enjoy!

Ingredients:

3 large beets (any color)

1/4 cup panko bread crumbs

olive oil

1 teaspoon chopped fresh rosemary 

1 1/2 lb boneless skinless salmon filet (four 6 oz portions) 

Kosher salt 

Freshly cracked black pepper

1 bunch of fresh thyme

 

For the Kimchi Pancake:

1 cup chopped kimchi

1 T sriracha or hot sauce (more or less to your taste and depending on how spicy the kimchi is)

1/2 small onion, diced

1/2 t sugar

1/2 cup flour

1/4 cup water

salt and pepper 

Peanut or vegetable oil for frying (about 3 tablespoons) 

 

Directions:

Heat a medium pot of salted water to a boil. Peel and slice the beets into wedges and boil them for 15-20 minutes or until just tender.   Drain and set aside. 

In a non-stick skillet, heat 1 tablespoon olive oil and add the panko and rosemary.  Toast over medium-low until the panko is starting to turn golden brown.  Remove from heat and place the bread crumbs to the side.  You can use the same pan for the kimchi pancake.

While the beets are boiling, prepare a baking sheet with parchment paper.  Make four bundles of thyme and place one salmon filet on top of each bundle.  Drizzle with olive oil and sprinkle the salt and pepper on top.  Once the beets are done boiling, drain and place them around the outside of the pan.  Drizzle them with olive oil as well.

 Turn the oven to broil.  Cook the salmon about 6 inches from the top of the heat source (second rack from the top) for 10-12 minutes or until done.  Top with the rosemary panko bread crumbs and serve. 

For the kimchi pancake:
Combine all ingredients except oil into a bowl and stir well.  Heat the oil in the non-stick skillet to medium-high heat.  Pour in the kimchi batter and spread it out into one large even pancake.  Let it cook for about 7 minutes OR until the bottom is golden brown and then carefully flip it to the other side.  We used tongs and a spatula to get it flipped without breaking.  Cook the other side until crispy and brown and then remove the pancake to a paper towel covered plate. Cut into slices and serve with along side the salmon.