A Celebration of Phyllo

This month, we celebrated the 2nd anniversary of the acquisition of our wonderful dog, Phyllo (pronounced FEE-lo, like the paper-thin Greek dough). Phyllo, an extremely handsome tricolor sheltie, is a big fan of roast beef. So to celebrate, I roasted a lovely top loin roast—nice and medium-rare, just like he likes it. He's also a big carrot-lover, so I roasted the beef atop carrots, along with a few other aromatic vegetables. It turned out positively delicious and Phyllo was very pleased, as you can imagine. Left with quite a bit of leftover meat and vegetables, a day or two later I transformed this meal into another—Wild Mushroom Beef Stroganoff. It was also delightful...

Beef Roasted atop Aromatic Vegetables

Letting the beef rest for a bit (at least 15 to 20 minutes) after searing and before roasting is the key to getting it to roast to a perfectly even medium-rare temperature. 

1. Rub a 2 to 3 pound top loin or sirloin beef roast all over with sea salt, ground black pepper, and olive oil. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; turn the skillet to coat. Sear the beef on all sides until nicely browned. Remove from skillet, cover loosely with foil, and let rest while you prepare the vegetables.

2. Preheat the oven to 250 F. Coarsely chop 4 carrots, 1 small onion, 1 leek (be sure not to feed any of the onion or leek to your dog because they are not good for canines), 2 stalks celery, and 3 cloves garlic. In the same large skillet, saute these vegetables in about 2 tablespoons olive oil, along with 8 ounces whole mushrooms, 1/2 teaspoon sea salt, a bit of black pepper, and  2 bay leaves, for about 5 minutes. Cover the skillet, reduce heat to low, and cook another 5 minutes or until the vegetables are nicely softened.

3. Transfer the vegetables to a small roasting dish. Place the beef on top of the vegetables and roast uncovered for about 35 to 45 minutes, or until the internal temperature of the beef reaches 125 to 130 F. Cover with foil and let rest for 10 minutes. Meanwhile place a serving platter in the warm oven. After the beef has finished resting, arrange the vegetables and beef on the warm platter and serve.

Wild Mushroom Beef Stroganoff

Be sure to sample some of the perfectly cooked beef cold from the fridge before you use it in this recipe. It's just as tasty cold as it is warm.

1.  Pour 2 cups boiling water over about 1 cup dried wild mushrooms (such as porcini, morel, chantarelle, or oyster mushrooms). Cover and let steep about 10 minutes, or until the mushrooms are reconstituted. Using a fork, pull the mushrooms from the liquid; set the liquid aside. Coarsely chop the mushrooms and set aside. Chop the remaining vegetables from the roast; set aside. Cut the leftover roast beef into thin strips. 

2. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Add the beef strips; cook until nicely browned, about 5 minutes. Add the chopped leftover vegetables, any extra juices and the bay leaves from the roast, and pinch of thyme. Cook over medium heat for about 5 minutes then add 1/2 cup dry white wine. Cook until the wine evaporates then add 2 tablespoons flour; saute for another 5 minutes. Add the chopped mushrooms and the mushroom liquid (add all but the last tablespoon or so of the liquid, as not to add any of the sand or grit that has fallen from the mushrooms). Bring to a boil, reduce heat to low, cover and simmer for about 45 minutes, or until the beef is very tender. 

3. Meanwhile, in a small bowl, mix together 1/2 cup sour cream, 2 teaspoons dijon mustard, and 2 tablespoon chopped parsley. When the beef-mushroom mixture has finished simmering, add 1/2 cup frozen peas and the sour cream mixture to the skillet; gently stir. Remove from heat and let sit 5 minutes. Serve over hot cooked egg noodles, rice, or mashed potatoes.

Hanging Out at Home

When it's the weekend—but frigidly cold outside—nothing sounds more appealing than staying home with some delicious drinks and tasty snacks. Last weekend, we did just that. My friend and neighbor, Abby, brought over a batch of her mouthwatering hummus and joined Jay and I for some fabulous margaritas, a card game, and my sinfully delicious Caesar chicken wings. Here are the recipes from this lovely night in:

Madly Delicious Margaritas

This drink gets a tropical twist via guava and mango nectar. If you like sweeter, less tart margaritas, this drink is for you! It goes down easy... almost too easy.

1. Into a glass measuring cup, squeeze the juice of 3 limes and 1 large orange. (You should end up with about 1 cup.) 

2. In a large pitcher, stir together lots of ice, the citrus juice, 1/2 cup triple sec, 1 cup tequila (white or gold), one 12-ounce can each guava nectar and mango nectar. 

3. Pour about 1/2 cup coarse raw sugar into a small but wide bowl. Rub the rim of the margarita glasses you intend to use with the pulp side of a cut lime. Dip the moistened rims into the sugar. Serve the margaritas with slices of lime for garnish.

Abby's Double Garlic-Roasted Red Pepper Hummus

1. Place an oven rack at the top of the oven and preheat to 425 F. On a baking sheet, place 2 red peppers and  2 or 3 cloves of garlic (drizzled with olive oil and salt and rolled inside aluminum foil). Roast peppers and garlic until peppers are slightly charred and garlic is soft, about 2 to 30 minutes. Remove from oven and cool. Peel loose skins off peppers, remove seeds and stem, and roughly chop. Remove skins from garlic.

2. In a food processor, add the roasted pepper pieces and roasted garlic, one 15-ounce can chick peas, the juice of 1 lemon, 1 tablespoon natural peanut butter or tahini paste, 2 cloves fresh garlic (roughly chopped), 1/2 teaspoon cayenne pepper (or more if you like it spicy), 1/2 teaspoon sea salt, and 1/2 teaspoon pepper. Process until smooth. Taste and add additional lemon juice, garlic, cayenne, salt, or pepper as needed. Pulse until mixed. Transfer to a bowl, cover, and chill for at least 1 hour. Allow to come to room temperature before serving. Garnish with paprika or fresh parsley. 

Annie's Naan

These homemade flatbreads are really fun to make. They cook up in just minutes in a hot oven and taste really awesome with Abby's hummus.

1. In the bowl of a standing mixer or a large bowl, mix together 1 cup all-purpose flour, 1  1/4 cups bread flour, 1 teaspoon salt, and 1 package active dry yeast. Add 2 tablespoons olive oil and 1 cup plain yogurt.

2. Mix on low speed until a soft dough ball forms, adding tablespoons of water if necessary to keep the dough moist, about 5 minutes. Knead with the dough hook or by hand for about 10 minutes, or until the dough is smooth and elastic. Transfer to a well-oiled bowl, cover, and let rise until double in size, about 2 hours. 

3. Place a pizza or bread stone in the oven and preheat oven to 475 F. Punch down dough and divide into 4 portions and coat with flour. Roll dough balls into 1/4-inch disks (oval or round). Brush with olive oil and sprinkle with sesame seeds. Place 2 of the flatbreads at a time onto the baking stone, unseeded side down. Bake for about 5 minutes, use a large spatula to flip the flatbreads, then bake for about 4 more minutes or until lightly browned. Remove from oven and repeat with remaining 2 dough disks. Cut into wedges and serve with hummus.

Herbed Yogurt Sauce

This stuff taste great in combination with the hummus and naan. It's very light and refreshing.

1. In a small bowl, stir together 2 tablespoons chopped parsley, 1 tablespoon chopped cilantro, 1 tablespoon chopped dill, 3/4 cup plain yogurt, 1 tablespoon red wine vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and a bit of freshly cracked pepper. Chill until ready to serve.

Caesar Chicken Wings

1. For the marinade, in a small bowl, whisk together 1/4 cup red wine vinegar, 2 tablespoons anchovy-based fish sauce or 2 teaspoons anchovy paste, 2 tablespoons olive oil, 1 tablespoon dijon mustard, 2 teaspoons lemon juice, a pinch of thyme, 1/2 teaspoon garlic powder, 1 teaspoon black pepper, and 1/2 teaspoon sea salt. Place 2 to 3 pounds of chicken wings in a resealable plastic bag. Pour marinade over the wings. Seal and squish the bag around to coat the wings. Chill for 2 to 4 hours.

2. Meanwhile, make the dipping sauce: In  the jar of a blender, add 1 egg yolk, 2 tablespoons dijon mustard, the juice of 1/2 a lemon, 2 tablespoons red wine vinegar, and 2 cloves garlic (minced). Blend until smooth. While the blender is running slowly pour about 1/2 cup olive oil into the blender until it is emulsified (You will know when it is emulsified by the sounds it makes. It will sound soft and gurgley.) Pour the mixture into a small bowl. Stir in about 1/2 cup of grated parmesan cheese. (Add more or less depending on how thick you want it.) Season to taste with salt and lots of freshly cracked black pepper.

3. A little more than an 1 hour before you plan to serve the wings, preheat the oven to 350 F. Place the wings on the rack of a shallow roasting pan. (Or you could place cooling racks over a cookie sheet for a make-shift roasting pan.) Roast the wings for 45 minutes to an hour, or until brown and crispy. Serve with the dipping sauce.

French Fries and a French Stew

Before a night out at the local pub, it's always a good rule of thumb to fill up on some good, hearty food. Last Saturday night, I prepared one of my favorite French stews (my recipe is inspired by one of Julia Child, whom I totally admire) and a lovely plate of russet and sweet potato fries. Jay and I invited our friends, Abby and Will, over for dinner and drinks before going out. Filled up and ready for a good time, we all enjoyed very nice night out.

Russet and Sweet Potato Fries with Spicy Caper Aioli and Chipotle Ketchup

1. Preheat oven to 375 F. In a small bowl, stir together 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teapoon ancho chile powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper; set aside. Place 3 medium russet potatoes and 2 large sweet potatoes in the preheated oven. Bake for 45  minutes, or until a bit soft but not totally cooked through. Cool for about 15 minutes or until easy to handle.

2. Meanwhile, make the dips: For the aioli, in a small bowl, stir together 3 tablespoons mayonnaise, 2 tablespoons lemon juice, 1 heaping tablespoon tiny capers, 1 tablespoon dijon mustard, and 1 teaspoon Thai chili sauce (or more if you like it really spicy). On your cutting board, mince 1 clove garlic. Sprinkle 1/2 teaspoon kosher salt overtop the minced garlic, then use the side of your knife to mash the salt and minced garlic into a paste; add to mayonnaise mixture. Cover and chill until ready to serve. For the ketchup, in small bowl, stir together 1 chipotle pepper in adobo sauce (minced) and 1/2 cup ketchup, 2 teaspoons red wine vinegar,  1 teaspoon black pepper, and 1 shallot (minced). Cover and set aside until ready to serve.

3. When the partially-cooked potatoes are cool enough to handle, cut them into wedges and place them on a large parchment paper-lined baking sheet. Drizzle 2 or 3 tablespoon olive oil  and sprinkle the seasoning mixture over top the potato wedges; toss to coat evenly. Return the potatoes to the 375 F oven, and bake for 30 to 45 minutes or until they are browned and crispy. Serve with the ketchup and aioli. 

Annie's Ragout de Porc 

You don't brown the meat first for this stew, so it has a really subtle but complex flavor. And if you use lean pork, it's really quite healthy. You will need to marinate the pork for 4 hours and then cook the stew for 3 to 4 hours, so it is necessary to plan ahead for this one.

1. In a large bowl, combine about 2 cups white wine, a splash of dry sherry, a couple splashes brandy, a good dollop olive oil, 1 teaspoon sea salt, 1 teaspoon black pepper, 1/2 teaspoon thyme, 1/2 teaspoon rosemary, 3 bay leaves (slightly crumbled), 3 cloves of garlic (chopped), onion (halved and sliced), 3 large carrots (sliced), 1/4 teaspoon allspice, and 1/2 teaspoon cayenne pepper. Add 2 to 3 pounds of pork shoulder, sirloin, or loin pieces (1 inch cubes). Cover, chill, and marinate for 4 hours.

2. After marinating, preheat the oven to 325 F. Drain the liquid from the meat and the vegetables using a sieve; reserve the liquid for later. Fill a shallow bowl or pie plate with about 1 cup flour. Pick out each piece of pork from the marinade, dredge it in flour, shake off excess, the place on a large pice of waxed paper. (This is kind of a tedious process but well worth it.) Pour the vegetables into a large bowl. Stir in one 28-ounce can finely diced tomatoes, 1 large leek (sliced), and 8 ounces of cremini mushrooms (sliced). Into a Dutch oven layer the floured meat then the vegetables in 3 layers each. Top everything with 3 slices of pancetta or bacon (or 2 or 3 tablespoons olive oil), then fill the Dutch oven with the remaining marinade and enough chicken or beef stock to just reach the top of the meat and vegetables (about 2 to 3 cups). Cover and place in the preheated oven for about 2 hours. 

3. After 2 hours of cooking, stir the stew and lower the oven to 300 F. Cook for 1 to 2 more hours or until the meat is very tender. Remove any large bay leaf pieces that still remain.

[Tangerine] Limoncello!

There is nothing quite like the scent of citrus fruits in the kitchen. I enjoyed the lovely aroma this weekend, as I was beginning the process of making the scrumptious Italian liqueur, limoncello. However, because I've made limoncello the traditional way so many times, I decided it was time to put a new spin on it—by adding some vibrantly-colored tangerines. I also whipped up some tasty mango-tangerine fruit salad for a fabulous Saturday morning breakfast. It was the perfect way to start the weekend...

Tangerine Limoncello

Small jars of this stuff make great Christmas gifts. If you want to make the classic limoncello, omit the tangerines and use 10 to 12 lemons. After you're finished making the limoncello, juice the peeled lemons and freeze the juice in an ice cube tray. After the cubes are frozen, place them in a freezer bag and return them to the freezer. That way, you will have the juice on hand anytime for salad dressings, etc. 

1. Pour 1 bottle (750mL) of 190 proof grain alcohol (Everclear) into a glass quart jar. (If you prefer, you may use vodka instead of Everclear, but the use of pure grain alcohol is more authentic. And you are going to be diluting it significantly, so don't let the alcohol content frighten you.)

2. Using a vegetable peeler, remove the peel from 4 tangerines and 8 small lemons. (Be sure your vegetable peeler only removes thin peels of the zest and not the white pith underneath. I find that inexpensive all-metal ones work best.) Toss the zest strips into the alcohol-filled quart jar as you are peeling. Once all the citrus is peeled, cover the jar and give it a good shake. Place it in a dark, cool place and shake it twice a day for 3 days.

3. On the third day, make the sugar syrup: In a large saucepan, combine 6 cups water and 2 to 2  1/2 cups sugar (depending on how sweet you like things). Heat over medium heat until the sugar dissolves. Remove from heat and let cool completely. Strain the peels from the alcohol. In a large jar or bowl, stir together the cooled sugar syrup and the alcohol. Pour into glass jars and seal tightly.

Tangerine-Mango Salad with Honey and Cardamom

If you feel a cold coming on, this is a tasty way to get a good shot of vitamin C.

1. Peel and cut each section from 4 tangerines, being careful to remove any seeds. Place the sections in a medium bowl. Squeeze the juice from the remaining tangerine pulp into the bowl. Add the juice of one lemon and about 2 tablespoons honey to the tangerine mixture.

2. Dice 2 mangos; add to the tangerine mixture. Stir 1/2 teaspoon sea salt and 1/2 teaspoon ground cardamom (it's best if you can grind it fresh) into the mixture. Try it; stir in additional honey if it's too tart.

Veggie-licious Appetizers

Appetizers are always super-fun for me to make. Because their small-scale requires that lots of flavors are packed into each bite-size amount, I can really let my imagination go wild. The other day, as I was thinking of a couple after-work appetizers, I decided to let vegetables be my inspiration. I came up with 2 ways to bring out the best flavors in the veggies, all the while keeping the appetizers light and nutritious. Each is a topping for sliced ciabatta or baguette. (I used my homemade ciabatta, to which I add a bit of wheat bran for extra fiber and nutrients.) Both toppings were equally delicious—and gone in minutes!

Grilled Vegetable-Olive Topping

You can vary the vegetables you choose to grill for this recipe—I just used ones I had on hand.

1. Preheat an indoor grill pan over medium-high heat. Meanwhile, slice 1 small onion into 1/2-inch slices; carefully transfer to a medium bowl, trying to keep the rings intact as much as possible. Slice about half of a green pepper into 1/2-inch strips; add to the bowl with the onions. Toss 1 jalepeno into the bowl. Drizzle about 1 tablespoon canola oil and sprinkle about 1 teaspoon sea salt over the veggies in the bowl. Toss very gently to coat. Place the vegetables on the preheated grill pan.

2. Into the same medium bowl, place about 1 cup sliced fresh mushrooms. Stir them around with your hand to absorb the remaining salt and oil left in the bowl. (If you try to toss them with the rest of the vegetables, they will absorb all of the oil before it can coat the other vegetables.) Toss the mushrooms on the grill with the other vegetables. Grill all the vegetables, turning once or twice until they are slightly charred in a few places and softened. Remove the veggies from the grill to a cutting board; allow to cool for a couple minutes.

3. Remove the seeds and stem from the grilled jalapeno; mince. Chop the other grilled vegetables, along with 1/4 cup oil-cured black olives (pitted, of course) into about 1/4-inch pieces; transfer to a small serving dish. Add 1 teaspoon fresh thyme leaves and about 2 teaspoons of good, fruity olive oil; toss to coat. Add sea salt and black pepper to taste.

Spicy Spinach-Caper Topping

Thanks to a box frozen spinach, this recipe is super-easy to make. 

1. Thaw one 10-ounce box of frozen spinach. Squeeze the excess water from a little over half of the spinach over the sink. You will need about 1 cup. Reserve the remaining spinach for another use. (I sprinkle it with a touch of sea salt and give it to my dog, Phyllo, in several batches over the next day or so. I think it's good for him to eat some veggies now and then... not to mention, he totally loves it—he's kind of a health nut.) Place the squeezed-out spinach onto a cutting board, chop it into small pieces and place in a small serving dish.

2. In a small skillet, heat about 1 tablespoon olive oil. Add 1 clove of garlic (minced), 1 shallot (thinly sliced), and a big pinch of crushed red pepper flakes. Cook over medium heat for about 1 minute. Add 1 heaping tablespoon small capers. Continue to cook for about 1 more minute, or until the shallot is soft and translucent. Transfer to the serving dish with the spinach. Drizzle an additional 1 tablespoon olive oil over the mixture, toss everything together, and sprinkle with sea salt and black pepper to taste. 

It's Salad Time!

During the winter, I tend to make a lot of rich and hearty dishes, so it's no wonder sometimes nothing sounds better than salad for dinner. I recently created a cold-weather adaptation of my classic Caesar salad. Sauteed mushrooms and potatoes make it filling enough for dinner while lots of baby romaine keeps it fresh and light. Here's what I came up with:

Annie's Wintertime Caesar

If you like, add extra green—plus extra vitamins—to this salad by tossing in some blanched asparagus or haricots vert. 

1. Precook about 8 baby Yukon gold potatoes: I usually just microwave them until soft, about 5 to 7 minutes. You may also bake them at about 350 F for 25 to 30 minutes. Let cool, then halve them.

2. For the dressing, into a blender, add about 2 or 3 tablespoons lemon juice, 2 teaspoons dijon mustard, 4 anchovy fillets (or 2 teaspoons anchovy paste or 1 tablespoon anchovy-based fish sauce), 1 clove garlic (minced), 1/2 teaspoon salt, 1 teaspoon black pepper, and 1 raw egg yolk (if you are anti-raw egg yolk, use 1 heaping tablespoon mayonnaise instead... but I highly recommend the egg yolk—especially if you know your eggs are fresh). Puree until smooth. While the blender is running, slowly pour in 1/3 cup olive oil. Blend until emulsified. Stir in 1/4 cup grated parmesan cheese. Set aside.

3. Meanwhile, in a medium dry skillet, toast 1/2 cup pine nuts over medium-low heat, shaking the skillet occasionally for even toasting, about 4 minutes. Transfer the pine nuts to the serving dish you intend to use. Add 2 tablespoons olive oil to the hot skillet, turning it to coat. Add the halved potatoes, cut sides down and sprinkle with about 1/2 teaspoon each thyme, salt, black pepper. Allow to cook over medium-high heat for about 1 minute, then stir and to continue to brown for about 4 to 5 minutes. Transfer the potatoes to the serving dish. Add 1 tablespoon additional olive oil to the hot skillet. Add 8 ounces sliced fresh mushrooms. Cook over medium-high heat until the mushrooms are lightly browned and softened, about 5 minutes. Remove from heat and transfer the mushrooms to the serving dish.

4. Thinly slice 1 shallot; add to serving dish. Pour 5 ounces of clean and dry baby romaine lettuce  and the dressing onto the serving dish. Toss gently to coat. (The romaine should wilt slightly.) Sprinkle with additional grated Parmesan cheese, if desired.

Cookin' Creole... and other stuff too.

This weekend, two of my dearest lady friends, Abby and Tereasa, came over for dinner and drinks. My husband, Jay, was doing a bit of demolition (to begin a new remodeling project) in the downstairs of our house, so the girls and I were designated to hang out in a small but cozy room upstairs. With no dinner table and no chairs to sit on, we decided to sit Asian-style on the floor around a small coffee table. To begin our evening, I brought up a slow-cooker stocked with tasty hot wine. A delightful appetizer and my spicy jambalaya followed, and we all had a totally awesome time. For the hot wine recipe, see my post from October 27th. Here's what I cooked up:

 

Warm Garlicky Cheese and Spicy Black Olives with Water Crackers

When I made these two dishes, I had originally intended for them to be eaten separately. However, we began eating the two together an the flavor combo was utterly delicious. Now I think the two should always be served side-by-side. As you can see in the above photo, our canine friends found this dish quite enticing as well...

1. For the cheese, shred about 1 cup of semisoft cheese, such as Muenster, 

Fontina, or Havarti. In a small bowl, stir together the shredded cheese, 2

tablespoons mayonnaise, 2 tablespoons chopped chives, 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper, and a pinch each of cayenne pepper and ground cumin. Spoon mixture into a small oval baking dish, cover, and set aside until almost ready to serve.

2. For the olives, in a small dry skillet combine 1 teaspoon caraway seeds, 1 teaspoon cumin seeds, and 1 teaspoon coriander seeds. Cook over medium-low heat, shaking the skillet often, until the seeds are lightly browned and fragrant. Remove from heat and let cool to room temperature.

3. In a spice grinder or mortar and pestle, grind the seeds, along with 1 teaspoon black peppercorns, until finely ground. In a small bowl, stir together the ground seeds, along

 with 3 tablespoons olive oil, 2 teaspoons ancho chile powder, 1 clove garlic (finely minced), 1 teaspoon crushed red pepper, 1/2 teaspoon salt, and a pinch of oregano. Add 1 15-ounce can black olives (drained and rinsed). Stir well to evenly coat the olives. Pour into a small serving dish. Cover and set aside at room temperature for at least 2 hours.

4. About 3o minutes before serving time, preheat oven to 325 F. Bake the cheese, uncovered, for about 25 minutes or until completely melted and browned around the edges. Serve the cheese with the olives and water crackers.

My Creole-Style Jambalaya

There are countless ways to prepare this dish. You can add anything from shrimp to ham to crayfish. I opted to use chicken and my homemade sausage. Note: You can use Andouille, Chorizo, or Toulouse-style sausage in this recipe. However, if the sausage you choose is not fully cooked, prick it in a few spots, place it in a medium skillet, and cover it with water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 20 to 25 minutes. Remove the sausage from the skillet, cool, and chill in the refrigerator for at least 1 hour before slicing.

1. Coat 3 or 4 meaty chicken pieces (I used thighs) with Creole-style seasoning and a bit of olive oil. (See my recipe for Creole-seasoning recipe below, or use your favorite purchased brand.) Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and turn the skillet to coat. Add the chicken and brown on both sides. Remove chicken to a Dutch oven.

2. Add 1 onion (chopped), 3 stalks celery (sliced), 1 green bell pepper (chopped), 3 cloves garlic (minced), 2 carrots (chopped), and 1 jalapeno (minced) to the remaining oil in the large skillet. Cook over medium heat until onions are almost translucent. Stir in 2 tablespoons butter and 1/4 cup flour. Cook for about 7 to 10 minutes, or until the flour begins to smell very nutty. Add 2 tablespoons creole seasoning, 5 cups chicken stock, and 1  15-ounce can whole tomatoes (crushed with your hands). Pour the mixture into the Dutch oven with the chicken. Bring the mixture to a boil, reduced heat, and cover. Simmer for 1 hour. 

3. Remove the chicken pieces fro the Dutch oven; cool until easy to handle. Meanwhile, add to the Dutch oven 2 cups of chopped okra (frozen or fresh), 1/3 cup of jasmine or basmati rice, a splash of dry sherry, and 1 pound of fully cooked sausage, such as andouille, Spanish chorizo, or toulouse-style (sliced at a bias). Bring the mixture back to a boil. Reduce heat to low, cover , and simmer for about 20 minutes, or until the rice is tender. Remove the meat from the chicken; discard skin and bones. Shred or chop the chicken into bite-size pieces; add to Dutch oven. Season to taste with additional Creole Seasoning or salt and black pepper.

Annie's Creole Seasoning

This stuff tastes great of lots of foods such as roasted vegetables, eggs, or even tater tots!

1. In a spice grinder or mortar and pestle, add 1 teaspoon cumin seeds, 2 teaspoons black peppercorns, 1/2 teaspoon celery seeds, 2 teaspoons oregano, 2 teaspoons thyme, 1 bay leaf, 2 allspice berries, and 1/4 teaspoon sage. Grind or mash until finely ground.

2. In a small bowl, stir together the ground spices, 4 teaspoons salt, 2 teaspoons sweet paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, 1 teaspoon ancho chile powder, and a bit of freshly grated nutmeg. Store tightly covered in a spice jar.  

Bolognese + Bread = Tasty Goodness

I'm a total math-lover and—as you could probably guess—this is definitely my favorite type of equation. Last night I decided to add together 2 foods I love to make: Bread and Bolognese sauce. I made the sauce extra chunky and rich, the bread a bit salty with a hint of olive oil, and topped the whole thing with parmesan cheese. And, as usual when I do simple addition with delicious foods, the final sum of the ingredients added up to totally scrumptious. Here's my new creation:

Open-Faced Parmesan-Bolognese Bread

If you're tight on time, purchase the bread dough at your local bakery or pizza place and skip step 1.

1. In the bowl of mixer (or a large bowl if you don't have a standing mixer), whisk together 1 packet of active dry yeast, a little squeeze of honey, and 1  1/2 cups of warm water. Let stand 5 minutes then add 3  1/4 to 3  1/2 cups flour, 1 tablespoon salt, and 3 tablespoons olive oil. Mix on medium-low speed for about 10 minutes, or until the dough is smooth and elastic. (Or stir the ingredients together then knead by hand for 10 minutes.) Place the dough in a well-oiled bowl, cover, and let rise for about 90 minutes or until it has at least doubled in size.

2. Meanwhile, make the bolognese sauce: In a large saucepan, heat 1 tablespoon olive oil. Add about 1/2 cup of finely chopped pancetta and about 3/4 pound ground pork. Cook until the pork is lightly browned then add 1 onion (chopped) , 1 stalk celery (chopped), 2 carrots (chopped), 2 cloves garlic, 1 teaspoon each salt and black pepper, 1 bay leaf, and a pig pinch of crushed red pepper. Saute until the onions are translucent, about 5 minutes. 

3. Add 1 cup milk to the ground pork mixture. Bring to a boil and let cook until the milk is totally evaporated. Add 1/2 cup dry vermouth. Cook until the liquid is almost gone. Add 1 cup chicken broth. Bring to a boil, reduce heat, cover and simmer for about 10 minutes or until the carrots and celery are soft enough for your liking. Add one 6-ounce can tomato paste and 1 or 2 cups water (depending on how thick it is—you want it pretty thick, but thin enough to simmer for a while). Cover and simmer on very low heat for about 30 minutes. Remove from heat and let cool.

4. Preheat oven to 400 F. Punch down bread dough and cover in flour. Place dough on a parchment-paper lined baking sheet. Roll into a 14-inch circle (doesn't need to be perfect). Remove bay leaf from sauce and set aside. Pour the cooled sauce onto the dough, top with 1 cup grated parmesan cheese, and fold up edges leaving the center open. Use water to help seal the folded edges, if necessary. Brush dough with olive oil, then sprinkle with crushed red pepper, a bit of grated parmesan, and flake sea salt. Place the bay leaf in the center of the open-face on top of the cheese (this is to make it look pretty). Allow to rise for about 20 minutes, then bake for 30 to 40 minutes, or until the bread is nicely browned and puffed. Let cool 5 minutes before serving. 

Chilly? Make Chili!

Chili is the perfect cold weather food—it's easy to make, fills the house with tasty aromas, and always warms you up. With lots of leftover turkey on hand and a few sweet potatoes in the cupboard, I decided to make a fabulous chili with these two not-so-chili-like ingredients. It tasted totally awesome. Here's a great way to use your leftover turkey:

Sweet Potato and Turkey Chili

Serve this chili with chunks of fresh bread, tortilla chips, and/or cheese.

1. In a large saucepan or Dutch oven, heat about 3 tablespoons olive oil. Add 1 onion (chopped), 1 green pepper (chopped), 1 jalapeno (minced), 2 cloves of garlic (minced), 1 teaspoon salt, and 1 teaspoon black pepper. Cook over medium heat until the onion is translucent.

2. Add about 3 cups diced sweet potato, 2 tablespoons your favorite chili powder, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper (optional), and 1/2 teaspoon oregano. Cook and Stir for 1 minute. Add about 1  1/2 cups water. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes or until the sweet potato is soft.

3. Add about 3 to 4 cups of canned whole tomatoes (broken apart with your hands), 2 tablespoons tomato paste, and 1 or 2  15-ounce cans dark red kidney beans (drained and rinsed). Cook over medium-high heat and stir for about 1 to 2 minutes. Reduce heat to low and cover. Simmer for about 45 minutes.

4. Meanwhile, shred enough turkey meat into bite-size pieces to make about 3 cups. Add turkey to chili. Stir, remove chili from heat, and allow to sit for about 5 minutes. Season to taste with additional salt and black pepper.

My All-Day Thanksgiving Feast

Thanksgiving is—without a doubt—my favorite holiday of the year. It combines 3 of my favorite things: Cooking a huge feast, hanging out with friends and family, and (of course!) eating. Now how could a holiday get any better than that? At left, you'll see the final menu for my feast. I've included some of my most requested recipes below. Please send me an email (annieipeterson@gmail.com) if there is another recipe on the list you'd like to see. Enjoy!

Blue Cheese-Honey Butter

This savory but sweet stuff tastes great on slices country wheat bread or ciabatta.

1. In a small bowl, use a fork to mash together 5 tablespoons softened unsalted butter, 2 tablespoons honey, 6 ounces crumbled blue cheese, 2 tablespoons chopped parsley, 1 tablespoon olive oil, 1 teaspoon chopped fresh thyme, and 1/2 teaspoon black pepper. Cover and chill for 30 minutes.

2. Scrape the butter mixture onto a large piece of waxed paper. Fold the paper over the butter mixture and carefully form the mixture into a 1- to 2-inch thick cylinder. Roll the paper over the mixture and twist the ends (like a tootsie roll.) Chill for up to 48 hours. Remove from refrigerator about 1 hour before serving.

Baby Pumpkin Halves Stuffed with Italian Sausage and Red Peppers

If you don't want to make your own Italian-style sausage, purchase some and skip the first step. 

1. In a large bowl, use your hands to mix together 1 pound fatty ground pork (I have my butcher grind pork

shoulder for me), 2 teaspoons ancho chile powder, 1 teaspoon crushed red pepper, 2 teaspoons crushed fennel seeds, 1/2 teaspoon each dried thyme, oregano, and basil, 1 teaspoon salt, and 1 teaspoon black pepper.

2. In medium skillet, saute meat mixture until golden brown, breaking into small pieces as it cooks. Add 1/2 of a red onion (chopped), 1 sweet red pepper (chopped) and 2 cloves garlic (minced). Cook for about 4 more minutes, or until onion and pepper is soft; remove from heat. Cool to room temperature.

3. Meanwhile, preheat the oven to 325 F and halve and scrape the seeds out of about 10 baby pumpkins. Place in a glass baking dish.

4. In a large bowl, mix the meat mixture with 2 cups fresh bread crumbs (I used a baguette), 1 egg, 1/4 cup parsley, and 1/2 cup grated parmesan cheese. Stuff the mixture into the pumokins. Bake for about 1 hour, or until the pumpkins are soft and the stuffing is lightly browned.

Sweet Potato and Leek Soup

I serve this festive adaptation of the classic French potato-leek soup every Thanksgiving. Not only is it super-simple to make, but the subtle yet rich flavors are so perfect for the holiday!

1. In a Dutch oven, melt 1/4 cup butter and 2 tablespoons olive oil. Add 2 large leeks (cleaned and sliced) and 1 teaspoon sea salt. Cook for about 5 minutes, or until softened. Add about 4 cups peeled and diced sweet potatoes. Cook for 1 more minute. Add 2 cups chicken stock and 3 cups water. Bring to a boil. Reduce heat, cover, and simmer for about 30 minutes, or until the sweet potatoes are soft.

2. Use an immersion blender to puree the soup until totally smooth. (Or transfer the mixture to a blender and puree until smooth.) Add 1 tablespoon additional butter and 1/2 cup cream. Remove from heat, season to taste with salt and, if desired, black pepper and serve.

Cranberry-Mango Salsa

This fresh and lively appetizer was a nice complement to the other richer, heartier dishes.

1. In the bowl of a food processor, add 3 roma tomatoes (roughly chopped), 1 jalepeno (seeded and roughly chopped), the zest of about 1/2 of a lime, 4 green onions (roughly chopped), 1 clove garlic (chopped), 1 mango (pitted and chopped), 1/2 cup fresh cranberries, 1/4 cup honey, a handful of fresh parsley or cilantro, 1 teaspoon salt, and 1 teaspoon black pepper. Proccess with several on/off turns until everything in finely chopped.

2. Taste it and season with additional honey (you may need a lot more, depending on the sweetness of you mango and the tartness of your cranberries), salt, and pepper.

Caramelized Onion and Leek Cranberry Sauce

1. In a medium heavy saucepan, melt 3 tablespoons butter. Add 1 large onion (sliced) and 1 small leek (sliced and cleaned). Add 1/2 teaspoon salt and 1 teaspoon sugar. Cook over medium-low heat until the onions and leeks are golden brown and caramelized, about 20 minutes. 

2. Add 1  1/2 cups fresh cranberries, 2 cup water, and 1/2 cup brown sugar. Raise heat to medium and cook, stirring occasionally, for about 15 minutes, or until the cranberries have popped and the mixture is a lovely dark pink hue. Remove from heat; cool. Season to taste with additional brown sugar, salt, and black pepper.