Thursday, March 16, 2017

Red Wine Oven Braised Short Ribs

It may be a little late in the season for slow cooked comfort food, but since winter just doesn't seem to want to disappear, I'm going to do all I can to make it bearable.  Wine and good food usually fit the bill.  Now don't let the long ingredient and cook time deter you from making these ribs.  This type of recipe is truly a labor of love in my eyes.  And really, all good things are worth waiting for, and these short ribs are definitely worth the wait.  They key to great short ribs, is making sure to get them nice and brown before they go into the oven.  All of the caramelization happening in the bottom of the pot adds to the rich, complex flavor of the dish.  Be sure to scrape up all of the brown bits when adding the wine. Once the short ribs go into the oven, you have a good 2 hours to relax by a fire, or shovel some snow, while the flavors do their magic in the oven.
Prep time: 20 minutes
Cook time: 3 hours
Makes 8 servings

8 ounces bacon, chopped
5 pounds bone-in beef short ribs cut crosswise into 2" pieces
1/4 cup all-purpose flour
kosher salt and freshly ground black pepper
2 large sweet onions, chopped
5 medium carrots, peeled and chopped
5 celery stalks, chopped
1/4 cup brown sugar
2 tablespoons tomato paste
1 (750-milliliter) bottle dry red wine (preferably cabernet sauvignon)
4 cups beef stock
1 (14 1/2-ounce) can petite diced tomatoes
12 cloves garlic
8 sprigs fresh thyme
4 sprigs oregano
2 sprigs rosemary
2 bay leaves

Preheat oven to 350°F. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon, reserving bacon drippings. Toss short ribs with flour and season with salt and pepper. Working in 2 batches, brown short ribs in bacon drippings on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery and cook over medium-high heat, stirring often, 5 minutes or until onions begin to brown. Add brown sugar and tomato paste and cook 2 minutes, stirring constantly. Stir in wine, scraping up all brown bits from the bottom of the pot, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer 25 minutes or until wine is reduced by half. Add stock, tomatoes with their juice, garlic, herbs and reserved bacon and bring to a boil over high heat. Cover and transfer to oven.

Bake 2 to 2 1/2 hours until short ribs are very tender. Transfer short ribs to a platter. Remove herbs and bay leaf from sauce; spoon fat from surface of sauce and discard. Serve in shallow bowls over creamy polenta or mashed potatoes.

Friday, October 21, 2016

Fig & Granola Baked Apples

Somehow summer has slipped quietly away and fall is fully in the air.  And while some might think fall is the season of pumpkin everything, for me it's all about apples! Whether you pick some up at your local Farmer's Market or pick them right off the tree in the orchard, there is nothing quite like sweet, juicy fall apples.  Whenever we would go apple picking, it was so much fun picking them from the trees, we would inevitably come home with more apples than we knew what to do with. Once we got tired of just eating them, there would be pies, tarts, crisps and more!  This super easy recipe for baked apples, that are filled with wholesome nuts and granola and tied together with the fabulous flavor of fig spread, makes a great dessert or an even better breakfast.

You'll want to use baking apples for this recipe.  The best baking apples offer a balance of sweet and tart flavors as well as flesh that doesn't break down in the oven. These are some of the best varieties I've found: Jonagold, Braeburn, Cortland, Fuji, Gala, and my personal favorites Honeycrisp and Winesap.  If apple picking you'll be limited to what's available at the Orchard. You can always ask them which varieties they recommend for baking. 

Prep time: 15 minutes
Cook time:  50 minutes
4 servings
4 large baking apples 
1/2 cup granola with pomegranate or cranberries, coarsely crushed 
1/4 cup chopped pecans 
1/2 cup Dalmatia Fig Spread with Orange or Dalmatia Fig Spread - Original, divided 
3/4 cup apple cider or water 
4 teaspoons butter, divided 

Preheat oven to 350°. Core apples, being careful not to cut through to the bottom. Peel top 1/3 of apples. Arrange apples, peeled-side up, in medium baking dish; set aside.
Combine granola and pecans in small bowl; stir in 1/3 cup Fig Spread. Melt remaining Fig Spread and brush on peeled parts of apples. Evenly spoon mixture into apples, mounding on top. Top each apple with 1 teaspoon butter. Pour cider around apples. Bake 50 minutes or until apples are tender. Serve, if desired, with heavy cream or ice cream.

Monday, August 8, 2016

Grilled Eggplant, Zucchini and Gouda Stacks

Eggplant, you either love it or hate it.  I'm definitely a lover!  If you are too, you're gonna want to make this.  If you're not a lover, no worries, you can skip the eggplant and use zucchini only. And if you've never tried don't know what you're missing.  August is the best time for fresh local eggplant, so now's the time.  There are so many varieties of eggplant available now. Shapes, colors and flavors vary but any type will work in this recipe.

This light and easy recipe takes advantage of the end of the summer bounty of fresh veggies you can get right now at your Farmers' Market.  August is peak season not only for eggplant, but for zucchini and fresh Jersey tomatoes.  And for those of you lucky enough to have access to Jersey tomatoes, you know there is nothing else like them!

These cheesy stacks are ready to eat in under 30 minutes.  I eat this as a main dish,  but it also makes a great first course or side dish.  Leftover stacks are great as sandwich.  Heat them up, place on a crusty roll drizzled with a little olive oil and balsamic or spread with some pesto.  

Recipe developed for Beemster

Prep time: 
Cook time: 

Serving size: 4

3 tablespoons olive oil 
2 large cloves garlic, minced 
1/2 teaspoon salt 
1 small eggplant (about 12 oz.) sliced into 1/2-inch thick slices 
1 large zucchini (about 12 oz.) sliced into 1/4-inch thick slices 
1 medium tomato, thinly sliced 
1 cup finely shredded Beemster Paradiso Gouda (about 4 oz.) 

Combine olive oil, garlic and salt. Toss with eggplant and zucchini. Arrange eggplant and zucchini on grill and cook 4 minutes turning once, or until tender-crisp. Sprinkle Beemster evenly over vegetables and grill 1 minute or until Beemster is just melted.

To make stacks, arrange 4 eggplant slices on foil tray. On each eggplant slice arrange tomato and a few zucchini slices. Repeat layer once then top with eggplant slice. Place tray on grill and cook 2 minutes or until heated through. Serve with additional shredded Beemster and garnish with basil.

Sunday, July 24, 2016

Tequila Lime Mahi-Mahi with Grilled Pineapple Salsa

It's National Tequila Day and it's hot as you-know-what out there, so break out the tequila and fire up the grill.  Sure you can make a great margarita with your tequila, but did you know you can cook with it too?! Yup, tequila makes everything better.  So grab that bottle, put some in the marinade, put some in the salsa and oh yeah, don't forget to put a whole lot in the margarita's!

Grilling the pineapple enhances the flavor of this fresh fruit salsa making it the perfect accompaniment to slightly spicy grilled mahi-mahi.

photography by Paul Gelsobello Studio
food stylist: Catherine Paukner
prop stylist: Heather Bean
recipe developed for Baker's Joy

Prep Time: 20 minutes
Marinate Time: 30 minutes
Cook Time:  10 minutes
4 servings

3 Tbsp. lime juice, divided
2 Tbsp. tequila, divided
2 cloves garlic, minced
1/2 tsp. chipotle chili powder
3/4 tsp. salt, divided
1 lb. mahi-mahi fillets (or other firm white fish fillet)
1 can Griller’s Joy Grilling Non-Stick Cooking Spray (High Temperature Formula)
1/2 pineapple, cored, peeled and sliced into 1/2-inch thick wedges
1 mango, peeled, pitted, and chopped
1 small red bell pepper, seeded, and chopped
1 avocado, diced
3 green onions, chopped
1 Tbsp. chopped cilantro leaves
1 jalapeno pepper, seeded and chopped (optional)

Combine 2 tablespoons lime juice, 1 tablespoon tequila, garlic and chipotle chili powder, and 1/2 teaspoon salt.  Pour marinade over fish and marinate in refrigerator for 30 minutes

Spray grill grates with Griller's Joy spray and preheat grill to medium.  Grill pineapple 6 to 8 minutes until tender and slightly charred.  Remove pineapple, chop and combine with remaining ingredients.

Grill mahi-mahi fillets 8 minutes, turning once, until fish flakes.  Serve salsa over fish.

Serving suggestion:  Serve with warmed flour or corn tortillas for a delicious fish taco.


Cooks Tip:   The heat from jalapeno comes from it's seeds, so remove them for a more mild dish.  If you like it extra spicy, you can leave some or all of the seeds in the jalapeno.  Remember to always be careful when handling jalapeno's.  Wear gloves or wash hands very thoroughly after handling and be careful to not rub your face or eyes.

Friday, July 8, 2016

Fig & Bourbon Ice Cream Topping

When it's too hot outside to cook, ice cream for dinner sounds like a perfect plan.   But not plain old ice cream of course. It needs this luscious and easy Fig and Bourbon Topping.  Only three ingredients and you can make it in minutes in the microwave.  There's no need to even turn on the stove.  Top your sundae off with a little fresh fruit, some granola, maybe a few nuts or whatever else you're feeling and you've pretty much got all of your basic food groups covered, or maybe not, but it's ok!  

If you're wondering what to do with all that leftover bourbon...mix it with some with lemonade or ginger beer for a cool cocktail.    I'll be experimenting with some simple summer cocktails with mine, so stay tuned!
Recipe developed for Dalmatia

Prep time: 
Cook time: 
Yield: 3/4 cup

1 (6-ounce) jar Dalmatia Fig Spread with Orange or Dalmatia Fig Spread - Original 
1 to 2 tablespoons bourbon whiskey 
1 tablespoon unsalted butter 


Spoon Fig Spread into microwave-safe bowl and microwave on High for 30 seconds. Stir in bourbon and microwave on High 1 minute, stirring once halfway through cooking.  Add butter and stir until completely melted.

Serve over vanilla ice cream and top with crushed granola or chopped nuts.

Garnish if desired with fresh mint and a few orange slices.


Oh and this spread isn't only for ice cream.  Spoon over yogurt, fruit, cakes and more!  It's so easy and delicious I'm sure you'll find plenty of great uses for it.

If you have any leftover, this topping will keep for several weeks.  Just keep it in an airtight container and store it in the refrigerator.  Putting it back into the Dalmatia jar works well since the jars are just so pretty.  

This also makes a lovely gift for the holidays or when visiting friends for summer barbecues.  Pour the mixture into a ball jar and tie a pretty ribbon around the outside and you are good to go.

Wednesday, June 29, 2016

Kale, Beet & Goat Cheese Salad

It's that time of year when gorgeous produce starts showing up at Farmer's Markets everywhere.  I don't know about you, but I just cannot resist pulling over at a market or roadside farmstand.  One of my favorite Farmers Market finds are fresh beets.  This salad highlights fresh cooked beets. While you can cook them however you like, I prefer to roast them.  Roasting beets brings out their rich, earthy flavor - and they taste nothing like the stuff that comes out of a can!  Serve them over kale topped with fruits, nuts and a simple honey balsamic dressing and you have a super healthy nutrient-rich salad.  Creamy goat cheese adds just the right amount of indulgence too!

recipe developed for Celebrity
Prep time: 
Serving size: 4

1/4 cup balsamic vinegar 
3 tablespoons orange juice 
2 tablespoons honey 
8 cups baby kale or spring mix 
1 cup drained mandarin orange slices 
1 cup sliced cooked beets 
1/2 cup chopped walnuts, toasted if desired 
1 (4.5-ounce) package Celebrity Lite Goat Cheese, crumbled 

Combine vinegar, orange juice and honey; season with salt and pepper if desired. Set aside.

Arrange kale in salad bowl or serving platter.

Top with remaining ingredients and serve with dressing.


Toasting nuts really brings out their flavor, so I always like to toast mine even when using on salads. 

Oven Method:
Preheat oven to 350°F. Spread the nuts in an even layer on a baking sheet. Coat with oil.  Roast for 5 to 10 minutes stirring occasionally.  Remove from baking sheet (nuts will continue to toast on the hot baking sheet)  and cool.

Skillet Method:
Heat nuts or seeds in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance. Stir frequently for even toasting. Remove immediately from skillet (nuts will continue to toast on the hot skillet) and cool.

I typically use the skillet method, because inevitably, when toasting nuts in the oven, I walk away for a few minutes and when I come back they are overdone.  Always give a lot of attention when toasting nuts as it's very easy to overdo it and then they'll be ruined.

Sunday, June 26, 2016

Berry Cherry Chocolate Empanadas

Tis the season...for fabulous, fresh summer berries! While I never get tired of eating them right from the fridge or muddling them into my cocktails, sometimes you just want a little something more. Here's a fun dessert recipe that's perfect for summer nights. Cherry-infused chocolate goat cheese (pick up an extra package or two because you're going to want to eat this all by itself!) and fresh berries are an unexpected filling in these easy-to-make empanadas.
Recipe developed for Celebrity
Prep time: 20 minutes
Cook time: 15 minutes
Serving size: 4

4 large empanada discos
1 cup assorted berries
1 (4.5-ounce) package Celebrity Chocolate Cherry Goat Cheese, sliced into 8 rounds
Oil for frying

Arrange ¼ cup berries in center of each empanada disco. Top with 2 Goat Cheese rounds.
Moisten edges with water and fold over to form a half moon. With fork, press edges tightly to seal.

Heat 1 inch of oil in deep skillet. Add empanadas in 2 batches and fry until golden brown. Remove and drain on paper towels.  Serve warm.


If you can't find the chocolate cherry goat cheese, you can use plain goat cheese or any flavored goat cheese with a sweet flavor profile. And of course, almost any fruit will work well in this recipe. Peaches, plums, thinly sliced pears or apples are great choices.  In a pinch you can also use a fruit spread instead of fresh fruit.

If you don't want to deal with frying because it's too messy or you want to cut back on fat and calories, these empanadas are delicious when baked instead of fried.

Baked Empanadas: Preheat over to 425°F. Arrange empanadas on lightly greased baking sheet. Brush with lightly beaten egg. Bake 20 minutes or until golden brown.

If making for a crowd or a dinner party, try making them mini!

Mini Empanadas: Use 6 small empanada discos; cut Goat Cheese into 6 rounds, divide fruit evenly among discos and seal and cook as above.