Ratatouille

Ratatouille

from Sheila Lukins' All Around the World Cookbook

Ingredients:

2 medium eggplants (about 2.5 pounds), unpeeled, cut into 1-in. cubes

1 tablespoon coarse salt

6 tablespoons extra virgin olive oil

2 medium onions, coarsely chopped

2 tablespoons minced garlic

2 large red bell peppers, steamed, seeded, and cut into 1-in pieces

4 medium zucchini, quartered lengthwise and cut into 1-in. chunks

2 teaspoons herbes de Provence (French dried herbs)

Salt and coarsely ground black pepper, to taste

2 cans (28 oz each) plum tomatoes, drained (juices reserved) and coarsely chopped

1 tablespoons tomato paste

1/2 cup chopped flat-leaf parsley

1 tablespoon chopped fresh thyme leaves

Directions:

1. Sprinkle the eggplant with the coarse salt. Let drain in a colander for 30 minutes, then pat dry.

2. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

3. Spread the eggplant on the prepared baking sheet and toss with 2 tablespoons of the olive oil. Cover well with another sheet of foil. Bake until soft, about 45 minutes, tossing once or twice. Set aside.

4. Heat 2 tablespoons of the remaining olive oil in a large heavy pot over medium-low heat. Add the onions, garlic, and peppers and cook uncovered, stirring occasionally, until wilted, 10 to 12 minutes.

5. Add the zucchini, baked eggplant, and herbes de Provence; cook uncovered, stirring, to soften the zucchini and blend the flavors, 10 minutes. Season generously with salt and pepper.

6. Add the tomatoes, 1 cup of the reserved juices, and the tomato paste. Simmer uncovered 30 minutes, stirring occasionally. Add the remaining 2 tablespoons of olive oil and cook for 5 minutes longer.

7. Stir in the parsley and thyme. Adjust the seasonings. Serve hot, cold, or at room temperature.

Serves 12

**I first made this in January 2009 for my family with chicken, and it was delicious. I couldn't wait to make it again. Then last summer my host mom in France served ratatouille with rabbit. Ratatouille goes great with rabbit, she said. So when our summer roommate wanted to know what French food was like, I knew exactly what to make for her. This time we just had the ratatouille as the main course, with Italian white wine to go with it! :-)

Sausage-and-Pepper Skewers

Sausage-and-Pepper Skewers

From Food Network Magazine

Ingredients

• 1 cup couscous
• 2 bell peppers (red and yellow), cut into chunks
• 1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
• 1 large red onion, cut into chunks
• 1 cup cherry tomatoes
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 4 scallions, roughly chopped
• 1 tablespoon white wine vinegar

Directions

Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.

Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.

Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.

Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.

Beer-Braised Chicken and Roasted Asparagus

I found that I love cooking with beer almost as much as I love cooking with wine!

Both recipes from Food Network Magazine.

Beer-Braised Chicken

Ingredients

• 1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
• 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
• Kosher salt and freshly ground pepper
• All-purpose flour, for dredging
• 1 tablespoon extra-virgin olive oil
• 1 (12-ounce) bottle beer (preferably brown ale)
• 1 cup frozen pearl onions, thawed
• 1/2 pound small red-skinned new potatoes, halved
• 2 tablespoons whole-grain mustard
• 2 tablespoons packed dark brown sugar
• 4 sprigs fresh thyme
• 3 tablespoons chopped fresh parsley

Directions

Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate.

Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.

Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

Roasted Asparagus

Directions

Toss 2 pounds trimmed asparagus, 1 tablespoon olive oil, and salt and pepper on a baking sheet. Roast at 450 degrees F until lightly browned, 15 minutes. Mix 1/3 cup toasted pine nuts, 1/2 cup chopped parsley, the grated zest of 1 lemon, and salt and pepper. Sprinkle over the asparagus.

*Note: For the asparagus, I chose to leave out the pine nuts, and it still tasted great!

Chicken Pad Thai

Chicken Pad Thai
From www.recipezaar.com

Ingredients

• 16 ounces flat stick rice noodles
• 4 tablespoons vegetable oil
• 4 cloves garlic, crushed
• 1 yellow onion, chopped
• 1 1/2 lbs chicken breasts, sliced thin
• 2 fresh red chilies
• 1 teaspoon sugar
• 1/8 cup fish sauce
• 1 teaspoon salt
• 2 tablespoons lime juice
• 3 tablespoons ketchup
• 1 teaspoon black pepper
• 1 lb fresh bean sprout, washed and drained
• 4 tablespoons green onions, chopped
• 4 tablespoons roasted peanuts, crushed

Directions

1. In a pot of boiling water, drop int he rice noodles for about 1 minutes, stirring constantly to prevent sticking.
2. Remove fom heat and drain in a colander, rinse with cold water, set aside.
3. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown.
4. Add the chicken and chilis.
5. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles and bean sprouts.
6. Stir well for 2 minutes.
7. Transfer to a large serving platter and garnish with green onion and crushed peanuts.

Cheese-stuffed Pork Chops

Cheese Stuffed Pork Chops
From the April issue of Food Network Magazine

Ingredients

• Kosher salt
• 1/4 cup sugar
• 4 bone-in, thick-cut pork chops (6 to 8 ounces each)
• 1/2 medium head escarole
• 2 cloves garlic
• 4 tablespoons extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 4 slices provolone cheese (about 2 ounces)
• 4 fresh sage leaves, chopped
• 1 (19-ounce) can cannellini beans, drained and rinsed

Directions

Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes.

Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste.

Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

Mother's Day

My whole family came to visit my apartment on Mother's day, and I made a nice spring dinner. For dessert, I made this recipe for Strawberry Tiramisu, but didn't realize till I had made it that it needed to cool overnight. So I made chocolate mousse from a package for that day instead, and my roommate and I enjoyed the tiramisu during the week. Mother's day dinner still turned out great. :-)

Menu:
Sauteed Chicken with Tomato Vinaigrette on Frisee
Parmesan Garlic Noodles
Strawberry Tiramisu



Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisse
From Bon Appetit

Ingredients
3 tablespoons white basalmic vinegar or rice vinegar
1 1/2 tablespoons hot paprika, divided
1/8 teaspoon crumbled saffron
4 tablespoons extra-virgin olive oil, divided
1/2 cup minced shallots
2 tablespoons chopped fresh thyme, divided
1 1-pint basket cherry tomatoes, havled
4 skinless boneless chicken breast halves
1 head of frisee, torn apart

Directions
Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme. Stir in tomatoes, Season to taste with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper. Add to skillet; saute until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisee among 4 plates. Slice chicken; fan atop frisse. Spoon vinaigrette over.

**Note: I did not include the saffron when making this recipe and use regular basalmic vinegar. It still turned out delicious. Great recipe for impressing people with not too much work since it's not too hard but has great presentation!

Strawberry Tiramisu
From Bon Appetit

Ingredients
1 1/4 cups strawberry preserves
1/3 cup plus 4 tablespoons Cointreau or orange liqueur, divided
1/3 cup orange juice
1 lb mascarpone cheese, room temperature
1 1/3 cups chilled whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
1 1/2 lb fresh strawberries, divided
52 (about) crisp ladyfingers

Directions
Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Sitr 1/4 of whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or 12x9x2-in baking dish. Arrange enough ladyfingers over preserve mixture t ocover bottom of dish. Spoon 3/4 cup preserve mixture over lady fingers, then spread 2 1/2 cups mascarpone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

Slice remaining strawberries. Arrange over tiramisu and serve.

**Note: I didn't use any of the liqueur since it is expensive and it is not a cooked dish (the alcohol wouldn't cook off). It was delicious anyway! I took some home for my mom since she couldn't have any on mother's day, and she LOVED it.

Steak w/ Bearnaise Sauce and Garlic Mashed Potatoes

I made this when my sister visited over the weekend, and it was a big hit with her and my roommate!
Menu:
Steak with Bearnaise sauce
Garlic Mashed Potatoes
Spinach salad with strawberries

From Barefoot in Paris by Ina Garten

Steak with Bearnaise Sauce

Ingredients

For the Sauce:
1/4 cup champagne vinegar
1/4 cup good white wine
2 tablespoons minced shallots
3 tablespoons chopped fresh tarragon leaves
Kosher salt
Freshly ground black pepper
3 extra large egg yolks
1/2 pound (2 sticks) unsalted butter, melted

6 (1 in thick) rib-eye steaks
Kosher salt
Freshly ground black pepper
Olive oil

Directions:
For the sauce, put the champagne vinegar, white wine, shallots, 1 tablespoon of tarragon leaves, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about five minutes, until the mixture is reduced to a few tablespoons. Cool slightly.

Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With the blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature while you cook the steaks.

Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. reduce the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Serve with the bearnaise sauce.
(You can make the sauce up to an hour in advance and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.)

**Note: I halved this recipe and it still turned out great since there was only 3 of us and it serves 6.

Garlic Mashed Potatoes
Ingredients:
1/2 cup garlic cloves, peeled (about 1 head)
1 cup extra-virgin olive oil
3 pounds Yukon gold potatoes, peeled and quartered
Kosher salt
1 teaspoon freshly ground pepper
1/4 cup heavy cream, half-and-half, or creme fraiche

Directions:
In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.

Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.

Process the potatoes and garlic through a food mill fitted with the medium disc. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season to taste and serve hot.