Hummus

Deliciously simple, this hummus recipe will have you giving up the store bought variety in a heartbeat.  Wonderful for snacks or appetizers, this recipe will always come in handy.

Hummus

2 cans of garbanzo beans (15.5 oz each)

1 whole bulb (head) of garlic

1/4 cup tahini

1/2 cup fresh lemon juice

1 tsp salt
Extra Virgin Olive Oil

Preheat oven to 400 degrees.  Slice the top off the head of garlic exposing the top of each clove.  Drizzle with olive oil and wrap in aluminum foil.  Place on baking sheet and roast for 45 minutes.

Drain the garbanzo beans but reserve the liquid.  In a food processor add the beans, tahini, garlic, lemon juice and salt.  Process until smooth.  Add small amounts of the garbanzo bean liquid to the hummus until it is soupy but not runny.  Taste and adjust seasoning.  It will thicken slightly when refrigerated.  Refrigerate until serving.

Spinach and Kumato Tomato Salad with Burratta Cheese and Truffle Honey Pistachio Dressing

If you do not like truffles simply swap out a more main stream/plain honey such as an Acai Honey or Clover Honey.  This will still give you the bit of sweetness just not the truffle flavor, which in the case of this recipe the truffle comes off as a mild accent that deepens the flavors of the nuts and honey yet does not overpower the dish or seem heavy as many times can be the case with truffle.  Splurge, experiment, and let your taste buds go wild as this could be the one dish that makes you a truffle enthusiast after all.  Bonus, simple, delicious, and great for an accompaniment for any dish whether as a side or appetizer!

Spinach and Kumato Tomato Salad with Burratta Cheese and Truffle Honey Pistachio Dressing

Note:  We used two unusual ingredients.  One, the Kumato tomato.  It is a sweeter small varietal that is similar to the "tomato on the vine" that you find in almost any grocer only a much deeper color and brilliant flavor.  You can substitute any tomato that is your favorite, heirloom or otherwise.  Also, truffle honey can be found in many specialty or gourmet stores or online but a simple clear honey (non-crystalized) will work nicely as well.

1 8 oz bag of baby spinach, washed and dried

4-6 small tomatoes, cut into wedges approximately one inch thick
1 small bag shelled pistachios (approximately 2oz)
1 Tbsp Truffled Honey (or Acai Honey)
1 tsp water
8 oz burratta cheese
1/4 cup olive oil
truffle oil, to taste (optional)
juice from 1/2 orange (blood orange works great here but any sweet orange will be good)
salt and pepper to taste
reduced balsamic (optional - another great addition is a truffle balsamic available in some specialty stores)

In a small bowl combine the pistachios, honey, and water mixing well.

In another bowl whisk together olive oil and orange juice then toss with the spinach.

Pile dressed lettuce onto plates.  Place tomatoes on top of lettuce to create a "ring" for the cheese.  Split the burratta cheese, removing any tougher outer layer of "skin" and place on center of lettuce and tomatoes.  Top the burratta with the pistachio mixture.  Drizzle with truffle oil and/or reduced balsamic if desired. 

Banana Muffins with Pecan Crumble Topping

If you ever have bananas that are too ripe to eat, this is the perfect way to use them so they do not go to waste.  Quick and simple to whip up for a fun breakfast treat or a simple snack, everyone will love these muffins when you make them.

Banana Muffins with Pecan Crumble Topping

For the muffins:

3 bananas (preferably slightly overripe), mashed

1 egg

1/3 cup unsalted butter, melted

3/4 cup sugar (preferably superfine/baker's sugar)

1 1/2 cup all purpose flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

For the topping:

1/3 cup brown sugar, firmly packed

1/8 tsp ground cinnamon

2 Tbsp butter

2 Tbsp all purpose flour

1/4 cup chopped pecans (optional)

Preheat oven to 375 degrees.

Line muffin tin with 10 muffin cups (muffin papers) or lightly spray with baking oil spray.

In a bowl combine 1 1/2 cup flour, baking soda, baking powder and salt.  

In a separate bowl mash the bananas and add the butter.  Stir in the sugar and egg once the butter has cooled slightly so as not to scramble the egg.

Poor the banana mixture into the flour mix and stir until well moistened and all lumps disappear.  Poor the mixture into prepared muffin cups.

In a small bowl combine brown sugar, cinnamon, and 2 Tbsp flour.  using 2 knives or a pastry cutter, cut in the 2 Tbsp butter until mixture is crumbly like coarse cornmeal.  Scoop on top of banana mixture in each muffin cup.  Top each with chopped pecans if desired.  Place in oven and bake for approximately 18-20 minutes until a wooden toothpick inserted in the center of muffins comes out clean.  Remove from oven and allow to cool 3-5 minutes in tin then remove to wire rack to cool.

Grilled Shrimp Over Cheddar Grits with Pancetta and Shiitake Mushrooms

 

A fun combination which combines a great light and healthy grilled shrimp with some comfort food items for fall - the grits and pancetta.  Flavorful, easy and quick this meal will take less than 45 minutes from preparation to plating and everyone will enjoy the wonder aroma and flavors that each part adds to a beautiful meal.

Grilled Shrimp Over Cheddar Grits with 

Pancetta and Shiitake Mushrooms

For the Cheddar Grits

2 cups whole milk
2 cups water
1 cup cornmeal (fine ground is best)
2 Tablespoons chopped chives (optional)
1/4 cup butter, chopped
1/2 lb white cheddar cheese, grated *

Combine the whole milk and water in a sauce pan and bring to a boil.  Slowly add the cornmeal in a steady stream and reduce to a simmer while whisking the cornmeal into the liquid.  Cover but continue to whisk and mix up the grits so they so not clump every 3-5 minutes.  Cook approximately 20-25 minutes until slightly thickened.  Add cheddar cheese until melted and incorporated then stir in the butter.  Add chives if using.  Serve immediately.

*You can use a sharp yellow cheddar cheese if you are not able to find a white cheddar. 

For the Shrimp

6-8 colossal shrimp (about 3-4 per person or about 3/4 pound total for two people)
1/3 cup extra virgin olive oil
1/4 - 1/2 tsp paprika (smoked paprika preferred for this one)
1/4 tsp cayenne pepper (use more if you like a spicier kick)
1/2 lemon juiced
1-2 garlic cloves, minced (or dried granulated garlic, approximately 1tsp)
salt and pepper

Combine all ingredients in large zip lock bag.  Add shrimp and marinate 30 minutes or maximum of 1 hour.  Grill shrimp on outdoor grill or grill pan on medium-high heat for approximately 3-4 minutes per side until opaque.  Remove and serve immediately.

Pancetta and Mushroom Confit

3 slices of pancetta, sliced about 1/4 inch thick then cut into cubes
6-8 oz shiitake mushrooms, sliced into strips

In a nonstick pan cook the pancetta until starting to brown.  Add the mushroom strip and cook approximately 2 minutes longer until mushroom have softened but still maintain their firmness.

Spoon the grits onto a plate.  Arrange cooked shrimp in the center and sprinkle with pancetta and mushrooms.  Serve immediately.

Braised Brussel Sprouts with Garlic and Pine Nuts

A delicious, simple and quick side dish, this is absolutely delicious.  A great colorful complement to your family dinner or holiday gatherings.  The optional addition of a few celery leaves or a 3 inch piece of celery helps eliminate any bitter flavor from the brussel sprouts.

Braised Brussel Sprouts with Garlic and Pine Nuts

1 lb brussel sprouts

3/4 cup chicken stock

1 3-inch piece of celery (or a piece of the inner heart of the celery with leaves), optional

1/2 tsp salt

1 2oz package (approximately 1/4 cup) pine nuts

2 Tbsp extra virgin olive oil

2-3 cloves garlic minced

Wash brussel sprouts and trim hard ends off then divide in half, top to tail.  Place in a shallow pot so there is enough room for the brussel sprouts to lay in one even layer.  Add chicken stock and sprinkle with salt.  Add celery if using.  Cover with lid loosely.  Bring to boil then reduce heat to low, cover and simmer approximately 6-8 minutes until soft when pierced with a knife.  Most if not all the liquid should have evaporated.  

While the brussel sprouts are cooking, in a small nonstick pan over medium-high heat toast the pine nuts until well browned.  Stir constantly to keep from burning.  These will color fairly quick.  Remove from pan to cool slightly, set aside.

In the same pan used for the pine nuts, add 2 Tbsp olive oil and saute garlic about 1 minute until softened and pungent garlic smell disappates.  Remove from heat.  

Place brussel sprouts in a serving bowl (or you can serve directly from the pot if you are plating in the kitchen), pour the garlic and olive oil over the brussel sprouts and toss with or top with the pine nuts.  Serve immediately.

Caramelized Shaved Brussel Sprouts

This puts a whole new twist on the famed brussel sprout.  Whether or not you are a brussel sprout fan you will LOVE these once you taste them.  The cooking process takes away the bitterness that the sprouts are known for while the caramelization process adds to the savory flavor and aroma of the dish.  Optional pancetta makes a great complement as a garnish or mixed in but is purely optional to whatever suits your taste.

Caramelized Shaved Brussel Sprouts

1 medium Vidalia onion, or other sweet varietal, finely chopped (or 3-4 shallots chopped)

2 lbs brussel sprouts, finely chopped

2-3 cloves garlic, minced

3-4 Tbsp olive oil

2-3 slices pancetta, sliced approximately 1/4-1/2 inch thick (optional)

If using the pancetta, dice into cubes.  In a non-stick pan over medium to medium-high heat, cook the pancetta until fat is rendered and pancetta sears.  Remove from heat and drain on paper towel.  Set aside.

In a large saute pan, add 3-4 Tbsp olive oil over medium-high heat.  Add onion (or shallots) and cook approximately 5 minutes until translucent.  Continue to sweat the onions over medium heat while you add the garlic.  Cook, stirring, for approximately 30 seconds more then add the brussel sprouts.  Saute, stirring for about 3-5 minutes then turn the heat on your stove to the lowest setting.  Cover the sprouts with wax paper and cover the pan with a lid.

NOTE:  FROM HERE ON COOKING TIMES WILL VARY BASED ON YOUR STOVE.  IT IS BEST TO DO THIS BY LOOK RATHER THAN EXACT TIMING.  SOME BASIC TIMING HAS BEEN INCLUDED TO HELP GUIDE YOU.

Approximately 10-15 minutes into cooking, remove the lid and paper and check the brussel sprout mixture.  They should start to show signs of caramelizing on the side of pan and those at the bottom.  Be careful not to burn them.  Stir them around then replace the paper and lid and continue to cook, checking periodically and stirring.  The closer the dish comes to finishing the less time between stirring and checking to keep from burning.  In the end you will have a nicely browned and caramelized concoction as pictured above.  At this point it easily reheats on the stovetop.   If using pancetta, no need to reheat.  You may mix it into the brussel sprout mixture at this point or sprinkle over the top as a garnish.  Serve warm.

Sausage, Apple and Cranberry Stuffing

Let's be honest.  The best thing about Thanksgiving is the side dishes.  And the one side dish that reigns supreme is stuffing.  We always make sure to leave some special room on our plates for this delectable side dish.  The sweetness of the apples and cranberries play nicely with the traditional savory flavors of the stuffing.  The Italian sausage adds a nice boost of flavor.   This stuffing is sure to be a hit this holiday season.

Sausage, Apple and Cranberry Stuffing

Ingredients:
8 cups (about 1 loaf) white bread, diced into cubes
1 pound mild or sweet Italian sausage, removed from casing
1 cup celery, diced
1 sweet onion, diced
2 Granny Smith apples, peeled, cored and diced
2 cloves garlic, minced
1 bay leaf
4 tsp. poultry seasoning
2 tsp. fresh sage, minced
1-2 cups chicken stock
1 cup dried cranberries (Craisins)
1/3 cup chopped Italian parsley
3 eggs
1/2 cup milk
salt and pepper to taste

1.  Preheat oven to 350 degrees.  Dice bread into cubes and divide evenly onto two baking sheets.  Bake until slightly dry, about 10-15 minutes.  Let cool completely.  Transfer into a large mixing bowl

2.  Sauté sausage in a heavy, large skillet over medium-high heat.  Using a wooden spoon crumble sausage coarsely.  Cook for about 10 minutes or until sausage is cooked thoroughly and starts to brown.  Using a slotted spoon, transfer sausage to a bowl reserving drippings in skillet.  Add a tablespoon of butter to skillet.  Add celery, onions, apples, and garlic to skillet and sauté until they start to soften (about 8-12 minutes).  Add poultry seasoning and bay leaf and stir until well combined.  Add dried cranberries and sage and stir until well combined.  Add sausage to mixture and continue to cook for about 5 minutes.  Remove bay leaf.  Mix in 1-2 cups of breadcrumbs into skillet.  Combine skillet mixture with the rest of the breadcrumbs in a large mixing bowl.  Add parsley.

3. Beat eggs and milk together.  Pour eggs and milk mixture over stuffing and toss until well combined.  Ladle chicken stock over stuffing a little at a time (you may not need to use all of the chicken stock).  Your stuffing should be moist but not mushy.  (Up until this point you can make the stuffing 24 hours in advance.  Just store in refrigerator in a sealed container.  Take out of refrigerator 30 minutes-1 hour before baking.)

4.  Once ready to bake, preheat oven to 375 degrees.  Put stuffing in a 2 quart - 3 quart baking dish.  Put about 6 slices of butter on top of stuffing.  Bake uncovered for 45 minutes or until top has become nicely browned and stuffing is heated through.