The Ultimate Caesar Dressing

Posted on January 31, 2013 by skibootsinthekitchen

Nothing is more delicious than a well made Caesar salad. I’ve never been a huge fan of anchovies, so when my friend Jacki made this dressing for me, I was hooked. It’s so delicious and simple, the creaminess of the blue cheese balances the tangy citrus of the lemon juice. Grill up some chicken, salmon or steak and this makes the perfect weeknight dinner or side!

Caesar Dressing (Click for printer friendly version)

What you’ll need

2 garlic cloves minced
1 cup Extra Virgin Olive Oil
3/4 tsp. salt
¼ tsp. dry mustard
1/4 tsp. fresh ground black pepper
2 tsp. Worcestershire sauce
1 raw egg
1/4 cup crumbled blue cheese
1/2 cup grated Parmesan cheese
1 lemon, juiced
1 head romaine lettuce
croutons
Parmesan cheese for garnish

What you do:

Combine all ingredients in a food processor and mix until thoroughly combined.
In a large bowl combine washed and chopped Romaine lettuce, croutons, and Parmesan cheese
Toss with dressing until lettuce is coated, add chicken, salmon or steak and Enjoy!

Black Bean, Kale and Quinoa Salad with Lemon Vinaigrette

Posted on January 19, 2013 by skibootsinthekitchen

Quinoa… I’ve underestimated your amazingness. As part of my goals for 2013 which include, cooking healthier and more whole foods, hosting more dinner parties and teaching my dog how to do the dishes- quinoa is one of my new favorite ingredients for just about everything I’ve been cooking lately. I love how easy it is to make and keep on hand so you can throw together a quick salad for lunch or add it to chili (like the black bean, sweet potato & quinoa chili I posted earlier).

The longer you let this salad marinate in the dressing the better it is. I made this the night before and it made the perfect lunch topped with avocado!

What you will need:

1 large bunch of kale, about 3 cups, finely chopped with ribs & stems removed
1 small carton of cherry tomatoes, cut in half
1/2 red onion finely chopped
2 cups cooked quinoa, cooled
1 can of black beans, drained and rinsed
1 pomegranate, seeds removed
1 avocado, sliced

For the vinaigrette:

Juice from 1 lemon
4 tablespoons good olive oil
1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon salt
Pepper to taste
1 teaspoon Dijon mustard (Optional)

What you do:

Cook quinoa according to package directions and allow it to cool, this can be done a day ahead and kept in the fridge if desired. Chop kale and combine in a bowl with cherry tomatoes, onion, black beans, quinoa and pomegranate seeds. In a separate bowl combine all vinaigrette ingredients and whisk together. Pour vinaigrette over kale salad and toss making sure to coat all ingredients with the dressing.

Cover and place in the fridge for at least an hour or over night if possible. Serve salad with sliced avocado on top and ENJOY!

Game Day Buffalo Chicken Dip

Posted on January 4, 2013 by skibootsinthekitchen

Its NFL playoff season… which means food, beer and watching Tom Brady look amazing in his football pants. Yup I said it, and you were thinking it- girls want him and boys want to be him. But seriously, nothing says a good football party like apps, dips and pizza. Well I’ve got you covered- this awesomely delicious Buffalo chicken dip can also double as the perfect pizza topping. Serve it anyway you like it, this stuff is ADDICTING. Like seriously addicting… Like lick the platter clean- people all over town will be fighting for you to come to their football party… because they want the dip not because they like you (just kidding). Its the magically vanishing appetizer… and its stupidly easy to make! I’m a huge fan of 5 ingredients or less and quick- no one wants to be stuck in the kitchen while Gronkowski is spiking the ball!

Here’s what you’ll need:

Preheat the oven to 350degrees

16oz Cream Cheese (2 blocks at room temperature)
8oz Franks Red Hot
¾ cup Celery
2 cups Chicken (rotisserie chicken is best, I pull the meat off one of the small chickens from the market- no need to measure, just chop it up and throw it all in)
1 cup cheddar cheese

Here’s what you do:

Combine cream cheese, franks red-hot and celery and heat in microwave until gooey and easy to mix.
Add chicken and cheddar cheese (you can reserve a little to sprinkle over the top).
Put in a casserole dish or square baking dish and bake for 30 min until top is bubbly and delicious.
Serve warm with toasted bread, tortilla chips or just about anything else!

Now for the amazing part- double this recipe and reserve some chicken dip for a pizza. You can buy pre-made dough from Wholefoods or the grocery store. Flatten the pizza dough onto a pizza stone. Spread a thin layer of spaghetti sauce over the dough and sprinkle with mozzarella cheese.Take as much cooked buffalo chicken dip as you desire and sprinkle over pizza dough. Top with some more mozzarella cheese and bake at 425degrees for 15-20 minutes or until crust becomes golden brown and crispy (cooking time will depend on how thick your crust is so make sure to keep checking the pizza so it doesn’t burn!) As the cook, I always like to test a slice first to make sure its “cooked properly” which is code for “I’m getting my slice before its all gone it two seconds flat” ENJOY!

Maple-Roasted Brussel Sprouts and Rutabaga with Hazelnuts

Posted on December 21, 2012 by skibootsinthekitchen

I am sitting in the airport waiting for my flight home to spend Christmas with my family for the first time in 4 years and coming from a family that loves to eat, I couldn’t be more excited! My sister-in-law and I have been planning Christmas dinner for the last week, picking the perfect sides, appetizers and drinks for our first Christmas on the Island.

I love brussel sprouts and root vegetables, they are the perfect winter dish, which is why I was automatically drawn to this recipe. I’ve done roasted root veggies before with olive oil and some S & P… but the flavor of the maple syrup and hazelnuts make this dish amazing.

Its a perfect side for chicken, turkey or beef (we are doing it with a stuffed beef tenderloin…recipe to come). This has become one of my favorite new brussel sprout recipes- last time I tweaked it and added 1 pound of parsnips (pealed and diced). You could add just about any root vegetable to this recipe and it would be fantastic! Enjoy!

Maple-Roasted Brussel Sprouts with Rutabaga and Hazelnuts (Click for printer friendly version)

What you’ll need:

1/2 cup pure maple syrup
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Coarse salt and freshly ground black pepper
2 pounds rutabaga, skin removed and cut into 1 1/2-inch pieces (5 cups)
3/4 pound brussels sprouts, trimmed and halved lengthwise
1 ounce toasted hazelnuts, chopped (1/3 cup) (optional)

What to do:

Preheat oven to 400 degrees. Whisk together maple syrup, oil, lemon juice, and 1/4 teaspoon salt in a large bowl. Add rutabaga, and toss.
Transfer rutabaga and all but 2 tablespoons glaze to a rimmed baking sheet (leave remaining glaze in bowl). Spread rutabaga in a single layer, sprinkle with 1/4 teaspoon salt, and roast for 35 minutes, tossing halfway through and making sure rutabaga is spread toward the edges of pan.
Raise oven temperature to 450 degrees. Toss brussels sprouts with remaining glaze in bowl and 1/4 teaspoon salt. Remove sheet from oven, and add sprouts. Toss, and spread in a single layer. Roast vegetables, tossing every 5 minutes, until glaze is very thick and vegetables are deep golden brown, about 20 minutes. Season with pepper and sprinkle with hazelnuts.Recipe from Whole Living

Scalloped Yukon Gold and Sweet Potato Gratin

Posted on November 28, 2012 by skibootsinthekitchen

This is one of my holiday staples. I made it for Christmas last year and Thanksgiving this year. I love scalloped potatoes of any kind but this combination of sweet potatoes and fresh herbs is so delicious! I got this recipe from an old Bon Appetit magazine back in 2008. Its a huge crowd pleaser, simple and bound to be a hit at your next gathering! Enjoy!

Scalloped Yukon Gold and Sweet Potato Gratin (Click for Printer friendly version)

Ingredients:

1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyere cheese (I used Jarlsberg)

Working with 1 Yukon Gold potato at a time, peel then cut into 1/8-inch-think rounds and place in a bowl of cold water. Repeat with Sweet Potatoes. (I used my cuisnart to cut the potatoes, a mandolin or sharp knife will also work)

Combine cream, butter, and garlic in medium sauce pan bring to a simmer (this will boil over so make sure to watch it… I forgot this..) Remove from heat. Mix all herbs in small bowl. Mix salt and pepper in another small bowl.

Preheat oven to 400 degrees. Butter a 13x9x2 inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish using your hands to spread evenly. Sprinkle with half of salt and pepper mixture, half the herb mixture and half the cheese.

Repeat process with remaining potatoes, salt and pepper, herbs and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. Cover tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of the liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Serves 12. This can be made 6 hours ahead of time. Cover with plastic wrap and chill until you are ready to bake.

In between cooking, baking and eating, Jake and I went out for a few runs.

We rounded off our Thanksgiving meal (and our belly’s) with Uncle Jay’s Cheesecake. YUM!

Absurdly Addictive Asparagus

Posted on November 25, 2012 by skibootsinthekitchen

I hope all of you are recovering from your turkey comas and excess family time. Its weird how a 4 day vacation that revolves around eating can make you feel like you need a vacation after your vacation (or at least a gym membership). I had a wonderful weekend of eating, skiing and relaxing (and cooking) with Jake and friends. This recipe is one of my favorites from Food52 – which is literally one of the best cooking websites I’ve ever been to. You really can’t go wrong with pancetta, leeks and asparagus… So enjoy this Absurdly Addictive Asparagus recipe that is super simple and a guaranteed crowed pleaser (for your next holiday gathering) or a quick fix on any night! Enjoy!

Absurdly Addictive Asparagus (Click for Printer friendly version)

Ingredients:

4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces
1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste

First, chop pancetta, asparagus, and leeks and set aside. In a large non-stick pan, saute pancetta, stirring frequently until golden brown and slightly crispy.

Add 1 tablespoon of butter to pan. Add asparagus pieces and leeks and saute until asparagus becomes tender, about 5 minutes.

Add garlic, lemon and orange zest, toasted pine nuts and parsley and saute another 1-2 minutes until fragrant and asparagus has reached desired tenderness. Season with salt and pepper to taste. Serve immediately. This dish can be served along side just about anything! The citrus flavors of this dish work perfectly with a simple linguine with shrimp and lemon oil recipe that I love!

A French baguette to push it all onto your fork does the trick!

Cornbread, Sausage and Pecan Stuffing

Posted on November 15, 2012 by skibootsinthekitchen

Another very important part of Thanksgiving day… Stuffing. For years I have subscribed to the ultimate food lovers guide (food porn) magazine… Bon Appetit. Nothing compares to opening my mail box and finding it waiting with wonderful recipes, restaurants and ideas. But I am guilty… after drooling over every amazing (and complicated) recipe, I revert back to my collection of familiar cook books and my unused Bon Appetit stack grows. So I’ve vowed not to be intimidated by the long lists of ingredients or seemingly complicated recipes and try to cook at least ONE (I know its not a lot but its better than NONE) recipe each month. So in honor of my commitment… this stuffing recipe is from the November Bon Appetit Thankgiving Issue, it turned out not to be as complicated as I though and its absolutely delicious! This can be made 1 day ahead too, which makes it even better. Enjoy!

Cornbread, Sausage and Pecan ‘Dressing’

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 lb. day-old cornbread, Broken into 1 1/2″-2″ Pieces (two boxes of Jiffy Mix)
1 lb. breakfast sausage links, casings removed (I used maple sausage)
2 1/2 cups chopped yellow onion
1 1/2 cups slices celery
1/4 cup apple cider vinegar
3 cups low-sodium chicken broth, divided
1 1/4 cups chopped toasted pecans (optional)
1/2 cup chopped flat leaf parsley
2 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme
2 tsp. kosher salt
1 tsp freshly ground black pepper
2 large eggs
(I added 2 leeks because I love them! roots and green stems removed, white part cut into thin rounds)

Preheat oven to 250 degrees. Arrange racks in upper and lower thirds of oven. Butter a 13x9x2″ baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake until dried out, about 1 hour, stirring often. Transfer to very large mixing bowl.

Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1″ pieces with a wooden spoon until browned, about 8-10 minutes. Drain fat and transfer to bowl with cornbread but do not stir.

Heat 3/4 cup butter in same skillet; add onions and celery (and leeks if you choose to add them) and saute for 10 minutes or until soft and they begin to brown. Add to bowl with cornbread.

Return skillet to heat. Add vinegar and cook for 1 minute scraping up browned bits from the pan. Add to cornbread mixture. Gently fold in 1 1/2 cups broth, pecans, parsley, sage, rosemary, thyme, salt and pepper. Let cool.

Turn oven up to 350 degrees. In a small bowl whisk 1 1/2 cups broth and eggs together. Fold gently into cornbread until thoroughly combined taking care not to mash cornbread (mixture will look wet). Transfer to buttered baking dish, cover with foil, and bake about 40 minutes or when a thermometer inserted into the center of the stuffing reads 160 degrees. If making a day ahead, remove foil after baking and let cool. Cover and chill. Reheat for 15-20 minutes or until stuffing is warm all the way through.

Turns out stuffing is really difficult to photograph and still look appealing (Even though the magazines picture is perfect, go figure). While this looks like a bowl of mush…It tasted AMAZING and looks much prettier in person.

Thanksgiving Recipe Guide: Fresh Cranberry Sauce

Posted on November 13, 2012 by skibootsinthekitchen

It’s hard to believe that Thanksgiving is right around the corner- like next Thursday around the corner. Thanksgiving is one of my favorite holidays- tons of delicious food (like Christmas) but no pressure to buy gifts (like Christmas)! There are always a few recipes that you only pull out for special occasions, Thanksgiving, Christmas or the like (My mom always does stuffed beef tenderloin with shiitake mushrooms, spinach and shallots for Christmas Eve- Don’t worry I will blog on that closer to Christmas) Staple recipes. They bring back memories and in someways define that holiday for you. But every once in while its nice to spice things up with something new. So for the next few blog entries I will pull out some old favorites and some fresh new inspiration for your big Turkey day. I couldn’t help but start with a dish that is practically as important as the turkey on Thanksgiving… Cranberry Sauce. Enjoy!

Fresh Cranberry-Orange Sauce: Many fresh cranberry sauce recipes call for granulated sugar (the bad stuff)- Agave Nectar is a great alternative to white sugar. Agave, as compared to other sweeteners, has a low-glycemic index, which means it won’t cause a sharp rise or fall in blood sugar. We don’t want anyone going into a sugar coma over cranberry sauce…especially before dessert!

Ingredients:

16 oz fresh cranberries
1 navel orange, zest cut into strips and juiced
1/3 to 2/3 cup Agave Nectar (depending on how sweat you like it)
dash or two of cinnamon

Using a vegetable peeler, peel zest from orange and cut into strips. Juice orange.

Combine cranberries, 1/2 the orange zest, juice, agave nectar and cinnamon in sauce pan over medium heat.Simmer until cranberries begin to burst and the sauce thickens, usually about 15-20 minutes.

Serve at room temperature or cool and refrigerate. Can be made a few days in advance. For sauce that is more tart, start with 1/3 cup of agave nectar and gradually add more to reach desired sweetness.

Morning Glory Farm – Baked Stuffed Winter Squash

Posted on November 7, 2012 by skibootsinthekitchen

Last weekend I was longing for a little piece of home, so I decided to open one of my favorite cook books from Morning Glory Farm on Martha’s Vineyard. This is the ultimate cook book- every recipe looks/is amazing. It’s the perfect collection of recipes for every season from restaurants and locals all over the island. I had some delicious looking acorn squash from the market in the fridge and this recipe seemed perfect! Its vegetarian (and vegan) but the hearty wheat berries fill you up and it makes great leftovers the next day! It makes enough for 8 people but you could easily cut the recipe in half or cook less squash and save the rice salad for another meal (that’s what I did!) Enjoy!

Ingredients

4 acorn squash, halved and seeded
2 cups cooked wild rice
1 cup cooked wheat berries
1 cup roasted pears
1/4 cup canola oil, divided
1 large shallot, diced
1/3 cup apple cider
1/2 cup dried cranberries
Salt and pepper to taste

Preheat oven to 375 degrees. Roast seeded and halved squash cut side down for 30-40 minutes.

While squash is roasting cook wild rice and wheat berries according to package directions. I got the wheat berries from the bulk section at whole foods which is the easiest way to find wheat berries. I brought a pot of salted water to boil and put the rinsed wheat berries in to cook for 1 hour or until tender.

Once squash is soft, cut pears into large dice and toss with 1/8 cup canola oil. Roast on a sheet tray about 20 minutes. (I didn’t add cinnamon to the pears but I think it would be a great addition and add some flavor- just a dash or two).

Saute shallot in rest of oil over medium heat. Pour apple cider in with shallots, cooking and stirring to deglaze pan.

Mix rice, berries, roasted pears and cranberries into shallot mix. Salt and pepper to taste.

Stuff each squash with filling and serve.

I served the stuffed squash with a simple salad of arugula, toasted almonds, blue cheese crumbs and apple slices tossed with balsamic dressing.

Sunflowers make everything better!

Pumpkin, Spinach, and Tomato Gratin

Posted on October 30, 2012 by skibootsinthekitchen

It’s fall and fall means pumpkin season! Pumpkins and squash are my favorite to cook- they have great flavor and are easy to prepare. This yummy recipe is super easy and a healthy alternative to the classic potato gratin (which I also love)! I got this recipe from the Tante Marie’s Cooking School in San Francisco. Their monthly news letters always have great seasonally inspired recipes. Enjoy!

Pumpkin, Spinach, and Tomato Gratin

Ingredients:

3 lb. sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch wedges.
coarse salt and freshly ground pepper
1 lb. fresh spinach leaves
1 28-oz. can San Marino tomatoes
1 1/2 lb. cave-aged Gruyere cheese

Pre-heat oven to 400. To cook the sugar pumpkin, place it on a baking sheet, coat with olive oil, and sprinkle with salt. Roast in a 400 degree oven, until the squash is tender when pierced with a fork (about 20-30 minutes). Turn half way through the cooking, so that it browns slightly on both sides. (I used sugar pumpkin when I made this but I would recommend using butternut squash instead).

While the pumpkin or squash is baking in the oven wilt the spinach. In a large pot, bring salted water to a boil. Drop hand full of spinach into boiling water until wilted. Remove spinach from water with tongs and place on baking sheet lined with paper towels until all the spinach is cooked.

Next, cut tomatoes in half and set a side the juices. I used San Marino tomatoes since the fresh ones in the store didn’t look amazing. Grate cheese on large holes of box grater. I used Jarlsberg cheese, I prefer its flavor.

To assemble, line a Pyrex or ceramic baking dish (about 14 by 10 inches) with a layer of squash, cover with the spinach, then the tomatoes, cut side up. Sprinkle with the grated cheese. Bake in 350 oven, until the tomatoes and cheese have melted, about 30 minutes. Serves 8.

This dish is great served with chicken, fish or enjoyed on its own. I used the leftover juices from the tomatoes to make my own version of chicken Parmesan.

Easy Chicken Parm

For the Chicken I took 4 chicken breasts and dipped them in 1 egg (whisked). I dredged them in Panko Bread crumbs and placed them in a skillet coated with olive oil on high heat. Let the chicken breast cook about 4-5 minutes on one side before flipping and turning down the heat to medium-low and covering. Let chicken cook for another 10 minutes on low before pouring remaining tomato juices and topping with grated Parmesan cheese. Cover and turn the off heat. Let chicken marinate for a couple of minutes covered on the stove. Serve with Pumpkin Gratin and Enjoy!