Goat Cheese and Spinach Roulade

There are so many French cuisine terms that sound so much complex than they really are. A "roulade" is simply something rolled.This recipe of spinach, goat cheese and sauteed onion combines a wonderful blend of savory and sweet. Although rich in flavor, served with  my Peach and Raspberry Chutney and a crisp and simple green salad, is a wonderful combination, and so perfect for a dinner party, as the roulade can be made hours ahead and quickly baked during cocktail hour.

Ingredients

Peach and Raspberry Chutney:

2 cups peaches, peeled, pitted and generously diced (approximately 2 large peaches)

2 cups raspberries, or berries in season or of your preference

1 cup cherries, pitted and chopped

1 red onion, finely chopped

2 Tablespoons raspberry jam or marmalade of your preference

1 cup Apple Cider Vinegar or red wine vinegar

2 teaspoons chopped fresh ginger

3 teaspoons red-pepper flakes

Juice of 1 lime

Salt and pepper to taste

Roulade:

1 pork tenderloin (about 1 pound)

2 tablespoons olive oil plus 2 Tablespoons butter

2 large garlic cloves, finely chopped

1 sweet white onion, finely chopped

4 ounces goat cheese, room temperature

1 (10 ounce) package frozen spinach (defrosted and drained)

Salt and pepper to taste

2 tablespoons canola oil

Cooking string, soaked in water (to prevent burning when baked)

Preparation

Peach and Raspberry Chutney:

Combine all ingredients and serve, or prepare 8 to 10 hours ahead and refrigerate to let the flavors combine.

Roulade:

Preheat oven to 400 degrees.

In a saute pan combine the olive oil, butter and onion over medium heat until the onions are lucid, approximately 8 minutes. Add in the garlic and cook approximately 4 minutes further. Set aside.

Place the pork loin in a sealed plastic bag and pound out with a meat tenderizer (or rolling pin) until it reaches  a 1/2" thickness. Remove the pork and cover evenly one side with the goat cheese, evenly layered with the spinach and the sauteed onions. Carefully roll the pork until it forms a spiral. Tie with the soaked cooking string to contain the shape and hold in the ingredients.

Place in a glass cooking pan and bake for approximately 25 minutes.

Remove and cover with a towel to rest for 5 to 10 minutes.

Slice and serve alongside the Peach and Raspberry Chutney.

Serves:6

Spinach and Mushroom Souffle

 



This is my version of a basic recipe for souffle that my Mom perfected. It has substance with the sauteed mushrooms, spinach and garlic, yet light and airy. Served with a fresh green salad, this dish makes for a wonderful lunch or light dinner, and, of course, ideally prepared alongside fresh fruit for brunch. Souffle can be baked in a traditional 1 1/2 quart souffle dish, but I prefer serving them in large individual ramekins, as they are much easier to serve and provides a much more clean presentation.

Ingredients
Butter (enough to coat each of the ramekins, or large souffle dish)
6 Tablespoons grated Parmesan cheese

3 Tablespoons butter plus 1 Tablespoon olive oil
8 ounces sliced button mushrooms
1/2 finely chopped sweet, white onion
3 garlic cloves, finely minced or grated

4 egg yolks, beaten
5 egg whites
1/2 teaspoon cream of tartar

1/4 cup butter
1/4 cup flour
1 cup milk
1 cup shredded White English Cheddar Cheese (or traditional Cheddar Cheese, if preferred)
1 (10 ounce) package of frozen spinach, defrosted and drained

Preparation
Preheat the oven to 350 degrees.
Coat each of the ramekins or the large souffle dish with butter and lightly sprinkle with the grated Parmesan.
In a pan saute the sliced mushrooms and chopped onion in the butter and olive oil until the onion is lucid and the mushrooms are limp. Add in the garlic and cook 3-4 minutes further for the flavors to incorporate. Remove from heat.
Separate the egg yolks from the egg whites, with an addition of an extra egg white. Put the egg whites in a mixer with cream of tartar.
In a saucepan heat the 1/4 cup of butter until melted and whisk in the flour, making a roux. Add in the milk until incorporated and thickened, creating a white sauce. Stir in the spinach and set aside.
Beat the egg white and cream of tartar mixture until they cling to the side of the bowl.
Stir the egg yolks into the white sauce.
Fold the white sauce with the egg whites by combining 1/4 of the egg whites into the white sauce pan, then by emptying that mixture back into the mixing bowl of egg whites. Lightly fold the mixture and pour into the ramekins or souffle dish.
Bake for 30-40 minutes. Do not open the oven door during baking, as the souffle will fall.
Serves: 6

Pumpkin Squash Soup

Fall is officially here. This Pumpkin Squash Soup will warm you up with the fresh ingredients of the season. Served with a crisp garlic sourdough bread and easy salad, it is the perfect light Autumn dinner. I garnish it with a swirl of sour cream and chopped chives from the garden for presentation.
Bon Appetit!

Ingredients
1 medium pumpkin, or 2 small pumpkins (I prefer the sweetness of smaller pumpkins)
1 medium butternut squash
4 shallots, roughly chopped
3 cloves of garlic, finely minced
1/4 cup olive oil
Salt and pepper to taste

6 cups chicken broth (may prefer vegetable broth if vegetarian)
1/2 cup cream (do not use milk, as it may have a tendency to curdle)
1 teaspoon brown sugar
1 teaspoon honey (or Agave Syrup, if preferred)
1/4 teaspoon of cumin
1/8 teaspoon of Allspice
1/8 teaspoon of nutmeg
Salt and pepper to taste

Sour cream and chopped chives to garnish

Preparation
Preheat oven to 375 degrees.
Cut both the pumpkin and the squash in half and remove the seeds. Chop both the pumpkin and the squash into 4"x4" pieces and toss with the chopped shallots, garlic, olive oil and salt and pepper, and lay the combination on a large cooking tray. Bake for approximately 25-30 minutes, until both the pumpkin and squash is fork tender.
Remove the pumpkin and squash from the oven and let rest until cool enough to handle.
With a spoon remove the rinds from both ingredients and save the flesh, combined, in a large soup pot. Add the shallots and the garlic from the oven pan as well. Add in the remainder of the ingredients, less the sour cream and chives to garnish. Using a hand-held emulsifier blend until reached desired consistency. Cook over medium heat for approximately 20-35 minutes.
Garnish with sour cream or creme fraiche and chopped chives.

Serves: 6

Chicken Mole

I love traditional Mexican cuisine, however so many altered versions of Mexican dishes are laden with cheese and unhealthy ingredients, while pure Mexican menus are full of flavor from spices and fresh ingredients. This is my take on Chicken Mole with rich, clean and healthy flavors. Served with Spanish Rice, fresh Pico de Gallo and sliced avocado this recipe makes for a healthy version of the original.
Bon Appetit!

Ingredients
Chicken Mole:



2 tablespoons olive oil
1 onion,  finely chopped
3 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 red bell pepper, chopped
4 canned chipolte peppers, removed from the Adobe sauce and finely chopped
1 (10-ounce) can chicken broth
2 tablespoons natural peanut butter
2 ounces bittersweet chocolate, chopped

2 teaspoons olive oil
3 Tablespoons butter
2 pounds of chicken breast meat, cut into 1/2"x1/2" bite-sized pieces



Chopped cilantro to garnish

Spanish Rice:


2 tablespoons olive oil
1/4 of a medium onion, finely chopped
1 1/2 cups brown rice, uncooked
3 cloves finely chopped garlic
2 1/2 cups chicken broth
1 can stewed tomatoes, chopped
Chopped cilantro to garnish


Pico de Gallo:

8 heirloom tomatoes, finely chopped
1 red onion, minced
1 bunch of cilantro, finely chopped
3 cloves of garlic, minced
2 Tablespoons garlic powder
1 Tablespoon freshly ground black pepper
1 Tablespoon Kosher salt
1 Tablespoon red chili powder
1 teaspoon red chili flakes
1/4 cup lime juice
Grated peel of one lime

Preparation
Chicken Mole:

Preheat the oven to 350 degrees.

In a saute pan heat the oil and saute the onion until lucid. Add the garlic and spices, tomatoes, chipotles, chicken broth, peanut butter and chocolate. Simmer for an additional 10 minutes. Remove from heat and either puree the mixture with an immersion blender or in a food processor until smooth.

In a large saute pan saute sear the chicken in the additional olive oil and butter (butter for flavor and olive oil to keep the chicken from burning) over medium-high heat until browned on both sides. Place in a large casserole dish and cover with the mole sauce. Place in the 350 degree oven for 45 minutes. Serve over the Spanish Rice and garnish with the Pico de Gallo and sliced avocado.


Spanish Rice:

Saute the olive oil in a medium saucepan over medium heat with the onions for 3 to 4 minutes, until softened. Add the dry brown rice and saute with the onions for an additional 6-8 minutes, until the rice becomes golden brown. Add in the garlic and saute a further minute. Add in the chicken broth and tomatoes and slowly bring to a boil. Once boiling, reduce to low and simmer for an additional 20 minutes to cook the rice through. Fluff with a fork and garnish with chopped cilantro to serve.


Pico de Gallo:
Combine all ingredients and serve. Best prepared a day ahead of time to allow the flavors to combine.

Serves: 4

Chicken Pate

I always assumed pate to be a complex dish to create, however, if one has all the right ingredients on hand it is extremely simple and delicious. I absolutely love duck pate, but duck and duck livers are not readily available in all markets, so I opted for chicken pate, perfectly served on a thin crisp or thick-cut rusted bread garnished with a sprig of cilantro, and perfect for a quick spread for any dinner party. Simply make sure to let the pate set for at least eight hours prior to slicing, serving and spreading.
Bon Appetit!

Ingredients
3 teaspoons butter
3/4 of a white onion, chopped
2 cloves of garlic, chopped
5 ounces chicken livers
2 Tablespoons red wine
Salt and black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried nutmeg
Sprinkle of cinnamon
1 Tablespoon sour cream
1 pound, chopped, chicken breast
1 (8-ounce) block of cream cheese, cubed and room temperature

Cooking Spray

Preparation
Preheat the oven to 325 degrees.
Cover an 8"x4" loaf pan with cooking spray.

In a medium skillet saute the butter and white onion, until the onion is lucid. Add in the garlic and chicken livers and continue sauteing until the livers are cooked on the outside, approximately 5 minutes, add the red wine and cook an additional 2-3 minutes. Cool to room temperature. Add salt and pepper to flavor.

In a food processor combine the onion and chicken liver mixture and the remaining ingredients and process until smooth, scraping down the sides of the processor several times to help blend the ingredients.

Pour the ingredients into the 8"x4" loaf pan and bake at 325 degrees for one hour. Remove and chill in the refrigerator to set for 8 to 10 hours prior to serving.

Clams with Tomatoes, Onions and Garlic

When I was little clams were absolutely my favorite food. This is a sophisticated take on simply steaming clams, with sauteed thinly sliced white onion, diced tomatoes, fresh garlic and a white wine broth. Serve with a rustic garlic bread to absorb all the wonderful flavors. This is not only a wonderful light summer entree, but in smaller portions a fabulous start to any dinner party.

Bon Appetit!

Ingredients
2 Tablespoons butter
1 teaspoon olive oil
1/2 thinly sliced white onion
2 cloves garlic, finely minced
Salt and pepper to taste
1/2 cup dry white wine
1 pound manila clams
2 Roma tomatoes, chopped
2 scallions, chopped, to garnish

Preparation
In a large saucepan saute the thinly sliced white onion in the butter and the olive oil until the onions are lucid. Add the cloves of garlic and saute for a minute more. Add in the clams and mix all ingredients with the addition of the white wine. Cover the saucepan and steam the clams until they open completely, approximately 2-3 minutes. Stir in the chopped tomatoes and cook an additional minute. Serve and garnish with chopped scallions and rustic French bread.

Serves: 2

Scalloped Potatoes

There is nothing more comforting to enjoy on a cold evening than a main course of roast chicken, ham or pork, or simply grilled fish accompanied by rich Scalloped Potatoes. This recipe is inspired by my Mother, who, as a Brit, knows her cheese sauces from top to bottom. With the addition of sauteed sweet onions, this dish has an extra touch of flavor, making it the perfect side for any evening dinner. It is absolutely an option to leave the skin on or peel it off of the potatoes, but I find the skin to add much flavor and texture, and contains most of the vitamins. I always double the recipe, as there is nothing better than leftover potatoes the morning after. 

Ingredients

Basic Ingredients:

3 Tablespoons butter

1 Tablespoon olive oil

1 1/2 large sweet white onion, thinly sliced

4 cloves of garlic, finely minced

4 cups thinly sliced baby white or red potatoes (skin on, optional), poached in salted water for 5 minutes, drained and cooled

Cheese Sauce:

4 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon ground black or white pepper

1/2 teaspoon ground nutmeg

1 1/2-2 cups milk

1/2 cup grated sharp Cheddar cheese and 1/2 cup white English Cheddar (or preferred)

1/2 cup grated Parmesan cheese

2 sprigs of thyme leaves, minced, or 1 Tablespoon of dried thyme

Preparation  

Saute the sliced onions in the butter and olive oil over medium heat until they are lucid, approximately 5 to 8 minutes. Stir in the garlic and saute for an additional 3 minutes, cautioning the garlic not to burn.

For the Cheese Sauce: begin by making a roux by melting the butter and then whisk in the flour until incorporated and forms a thin paste. Whisk in the salt and pepper, nutmeg and milk.When combined, add in the Cheddar and white English Cheddar cheese and whisk until the cheese has completely melted. 

Spray a large casserole dish with nonstick spray. Cover the bottom with a small coat of the Cheese Sauce. Layer with slices of potatoes, slightly overlapping. Top with a portion of the sauteed onions, followed by an additional serving of the cheese sauce. Continue layering.When layers have reached the edge of the dish top with the grated Parmesan cheese and sprinkle with thyme.

Bake at 375 degrees, uncovered, for approximately 45 minutes and serve.

(I recommend baking the casserole dish on a large cooking tray, as the cheese tends to boil over.)

Bon Appetit!

Spinach Stuffed Portabello Mushrooms

Portabello mushrooms are so versatile; they are fantastic in pastas, as a substitute as a vegetarian burger patty in lieu of meat, or stuffed with anything from grilled sausage and vegetables to onions and spinach topped with bread crumbs and brie, which is what my Mom and I opted for last night. We threw down the recipe off the cuff, and it turned out so well. I think this would be a perfect side dish; something different. If served as the star of a main course simply have enough side dishes to accompany. This recipe is so simple, but often those are the most delicious!

Bon Appetit!

Ingredients
4 portabello mushroom caps, cleaned, caps and inner film removed and set aside
2 Tablespoons butter, unsalted
1 Tablespoon olive oil
1 Tablespoon of minced garlic
1 large onion, finely chopped
1 package of frozen spinach, defrosted and drained
Italian bread crumbs, amount desired
Salt and pepper to taste
2 tomatoes, chopped
2 large slices of brie cheese

Preparation
Preheat the oven to 400 degrees.
Once the portabello caps are cleaned and the caps and inner film is removed set them aside. Mince the caps and the film and saute with both the butter and olive oil with the minced garlic and finely chopped onion until the onion is cooked through, then add in the package of well-drained spinach to incorporate.

Stuff the portabello caps with the spinach and onion saute. Bake on a nonstick baking pan, uncovered, for approximately 12-14 minutes. Remove and top with chopped tomatoes and 2 large slices of brie to cover the mixture. Return the mushrooms to the oven for an additional 4-6 minutes, until the brie has melted and the mushrooms themselves are cooked completely.

Serves: 4

Cream of Asparagus Soup

It has been around ninety degrees off and on for the past several weeks in Portland, Oregon, so, ironically, I came up with a recipe for hot soup. So much fresh asparagus in the refrigerator there was no other alternative to preparing a light and delicious Cream of Asparagus Soup. This recipe turned out so incredibly delicious, yet so simple to prepare, and, although I prefer my soup boiling hot, could always be served chilled as a gazpacho topped with creme fraiche or sour cream and served with a garlic crusted bread for a light lunch or dinner.

Ingredients
2 pounds green asparagus
1 large sweet white onion, chopped
3 cloves of garlic, minced
3 Tablespoons butter
2 Tablespoons oil
6 cups chicken broth (or vegetable broth, if preferred)
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice

Preparation
Cut 1/4" tips off the top of all the asparagus. Briefly microwave them in slight water for 1-2 minutes and set aside for garnish. Cut the remaining stalks into 1/2" pieces. Cook the onion in the butter and garlic in a 4-quart pot over moderate heat until the onions are softened. Add the 1/2" asparagus pieces and salt and pepper to taste. Cook for an additional 5 minutes. Add 6 cups of broth and simmer, covered, for 15 minutes.
Puree the soup either in batches in a blender, or use a hand held emulsifier blender to make sure that all the pieces of asparagus are incorporated and the texture is smooth. Stir in the heavy cream and the asparagus tips, bring soup to temperature and serve. Garnish with a drizzle of fresh lemon juice and sour cream or creme fraiche if desired.

Serves: 4

Thai Chicken Pizza

I absolutely love the Thai Chicken Pizza at the California Pizza Kitchen restaurant. There have been reinventions of the original, and this is my amalgamation of Thai flavors, barbeque sauce and fresh herbs and spices. Combined with my Mother's amazingly light and flaky pizza crust, this was most definitely one of the best pizzas that I have ever made. Served with a fresh tossed salad, this is perfect for an effortless summer dinner party and, despite the number of ingredients, easy to prepare hours ahead and pop in the oven when your guests are enjoying hors d'oeuvres. I baked my pizza on a pizza stone at  approximately 425 degrees in the oven for  give and take 16 to 18 minutes. If you have a grill lit for the summer, that would most definitely add so much flavor, similarly use a pizza stone and keep an eye on the crust not to burn.

Bon Appetit!

INGREDIENTS
Basic:
12 ounces of chicken breast, skinned, poached to tender and shredded. Salt and pepper to taste. Set aside.
1 cup shredded White English Cheddar Cheese (or any sharp white cheddar)
1/2 cup shredded carrots
3 scallion stalks, 1/4" chopped
1/2 bunch of cilantro leaves, chopped
1/2 red onion, thinly sliced
Balsamic Vinegar
Extra Virgin Olive Oil
Preferred Barbeque Sauce, amount to taste (my favorite is Jack Daniel's No. 7)
Thai Peanut Sauce (see recipe)
Basic Thin Crust (see recipe)

Thai Peanut Sauce:
1 teaspoon olive oil
1 teaspoon minced garlic
1/4 cup natural peanut butter
1/4 cup Hoisin Sauce
1/4 teaspoon brown sugar
1/4 cup water
1/2 cup coconut milk

Pizza Dough:
1 package dry yeast
1 teaspoon sugar
1/2 cup plus 2 Tablespoons unbleached all-purpose flour (8 ounces)
3/4 teaspoon salt
2 teaspoon oil
Vegetable oil and cornmeal to lightly grease and graze the surface of the pizza stone to avoid the crust from sticking

PREPARATION
Thai Peanut Sauce:
Heat oil in a small saucepan over medium heat and quickly add the garlic and saute for less than one minute. Whisk in the remaining ingredients. Bring to a boil, reduce to simmer and cook an additional 2 to 3 minutes. Season with salt and pepper to taste.

Pizza Dough:
Stir the yeast and sugar into the warm water and let stand 10 minutes. With the metal blade in place, put the flours and salt into a food processor bowl. With the machine running, pour the yeast mixture through the feed tube and continue to process for an additional 45 seconds, or until the dough pulls away from the side of the bowl. Add the oil through the feed tube and process for an additional 60 seconds. If the dough sticks to the side of the bowl add more flour, 1 Tablespoon at a time. The dough may be used immediately, but best if chilled in the refrigerator for approximately an hour.

Roll out the pizza dough to desired shape, pinching the edges so that the sauce does not drip off while baking. Spread the Barbecue Sauce on the Pizza Dough, as one would with pizza sauce. Lightly toss the shredded chicken with the Thai Peanut Sauce and spread over the Barbecue Sauce. Top the chicken with the White English Cheddar Cheese, shredded carrots and red onions.

Bake the pizza on a lightly greased pizza stone for approximately 16-20 minutes, depending on the heat of the oven. Top with the diced scallions, chopped cilantro and dried red pepper flakes (if desired).