Cooking Method: Sautéing
Broccoli Pepper Jack Gratin
This Broccoli Pepper Jack Gratin takes your average cheesy broccoli up a notch. This jacked up version makes a crave-worthy side dish.
By - Prep: 15 mins
- Cook: 25 mins
- Yields: 10 Servings
Coquilles Saint Jacques
Our friend Jeanne invited us to dinner last week and she made Ina's Coquilles Saint Jacques. I have never been a fan of scallops, but that all changed! This was spectacularly good. Scallops in a creamy sauce with just a hit of curry are cooked under a crust of bread crumbs and cheese. The beauty of this recipe is that it can be prepared the day before. Coquille is the French word for shell.
- Prep: 20 mins
- Cook: 1 hrs
- Yields: 6 Servings
Sautéed Asparagus, Broccoli and Peas
Sautéed Asparagus, Broccoli and Peas is a wonderfully, bright and vibrant side dish for your spring table. These vegetables are are low in calories but high in vitamins, minerals and fiber and incredibly nutritious.
- Prep: 10 mins
- Yields: 6 Servings
Irish Beef Stew
This Irish Beef Stew uses Irish stout and is rich and hearty. The beef is incredibly tender. The stout beer really adds a great flavor. Perfect for a St. Patrick's Day meal!
- Prep: 20 mins
- Cook: 1 hrs 10 mins
- Yields: 8 Servings
Hearty Beef, Leek, & Barley Stew
This Hearty Beef, Leek, & Barley Stew is the ultimate in comfort food. I have made this recipe for years. It's from Gourmet LA, a Junior League cookbook. It is a stew that is simple to make and not your typical beef stew recipe. It is light and delicious for the chilly winter nights. Serve it with a nice loaf of crusty bread and a salad.
- Prep: 20 mins
- Cook: 2 hrs 30 mins
- Yields: 4 Servings
Pasta with Chickpeas and Za’atar
I was home alone and rummaged through my pantry and made this Pasta with Chickpeas and Za’atar from Yotam Ottolenghi's cookbook, Simple. Za'atar is a mixture of sumac, sesame seed and herbs used throughout the Middle East and the Mediterranean. It was the perfect dinner channel surfing in front of the TV.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Cranberry Bean Soup
I bought these Cranberry Beans online from Rancho Gordo. They are amazing heirloom bean producers located in Napa, California. I decided to make this Cranberry Bean Soup. These beans are absolutely incredible, very creamy inside. These beans are versatile and velvety, this thin-skinned Borlotti bean produces a rich, indulgent bean broth, making it perfect for classic Italian dishes as well as simple pot beans. The soup was so easy to make. I actually made it in a slow cooker.
- Prep: 15 mins
- Cook: 2 hrs
- Yields: 6 - 8 Servings
Braised Red Wine Beef Short Ribs with Parmesan Polenta
My daughter Zoe made Braised Red Wine Beef Short Ribs with Parmesan Polenta. Browning and then braising the short ribs for hours in the oven makes them "fall off the bone" tender. The creamy Parmesan polenta is a nice alternative to potatoes or rice.
- Prep: 30 mins
- Cook: 3 hrs 5 mins
- Yields: 4 Servings
Cheesy Taco Casserole
This Cheesy Taco Casserole is a quick and easy to prepare for a weeknight dinner. It's cheesy, meaty, and guaranteed to be a hit with your family!
- Prep: 15 mins
- Cook: 20 mins
- Yields: 8 Servings
Chicken Jerusalem
One day a chicken was walking in the woods when an acorn fell.... and the rest is history.We had some family friends (that would be you Shannon!) who--back in the seventies and eighties--entertained and when they did, their go-to "company's coming" dish was Chicken Jerusalem, fondly referred to in the family as "Chicken Yittel." For some of us, there is nothing better than artichokes except, perhaps, for artichokes and mushrooms swimming in a cream sauce redolent with sherry and chives. Enter Chicken Jerusalem, a classic dish of chicken breasts with mushrooms and artichokes in a white wine cream sauce. While we always make it with artichokes, there are some versions that call for Jerusalem Artichokes (Sunchokes) which are actually a tuber and not part of the thistle family like artichokes. The chicken is just a vehicle for this rich, unctious sauce. Although typically made with a white wine cream sauce, using sherry in this recipe gives it a rich, nutty, complex flavor--I use Dry Sack sherry which has an "off dry" slight sweetness and makes a perfect aperitif for the cook....... This is best served with a green vegetable and rice (our friends used chicken Rice-a-Roni--but then, it was the seventies after all). Chicken Jerusalem pairs well with a Loire white such as Vouvray provided it is a dry one--look for Sec-Sec or "dry dry" and their slightly less dry wines as Sec-tendres.
- Yields: 8 Servings
