Truly Grape Full

Recently, I had a swanky, little cocktail party and used lovely seasonal fruits for one of the centerpieces.  I hate to admit it, but I went a little wild with the grapes…seedless green, red flame and gorgeous, gigantic black globe grapes…delicious and beautiful. 

A few days and fruit flies later, peering into the fridge and faced with all these round balls of flavor, I recalled seeing a recipe for roast chicken and grapes.  I thought, “What the heck, let’s give it a go!”.  I searched Epicurious for a recipe…and found one which I adapted to suit a lovely supper for two…so here is my take on that delightful recipe…and, if you are serving 3 or 4 folks, I’d encourage you to try the original recipe from the website, as it uses a whole chicken!

Sorry there are no pictures for this really lovely looking plate, but we were hungry and couldn’t wait! This was a wonderful dinner, perfect for a crisp autumn night and I am seriously thinking of adapting this recipe for our Thanksgiving turkey dinner!

Spice Rubbed Chicken with Roasted Grapes and Shallots

Serves 2-3

Ingredients

2 large bone-in chicken breasts                                

2 chicken thighs

1 lb. assorted grapes, cut into small clusters

2 large shallots or 1 medium onion, halved and sliced thickly

1 tsp. fresh thyme leaves

4 fresh sage leaves, cut into ribbons al a chiffonnade

2 tbsp.  olive oil

Spice blend:

1 tsp. ground cumin

½ tsp. white pepper

1 ½  tsp. kosher salt

¼ tsp. ground cinnamon

¼ tsp. ground ginger

1/8 tsp. cayenne pepper

Method

Preheat oven to 400*F.  

Place grape clusters, shallots, and thyme in a roasting pan.

Drizzle with 1 tbsp. oil and gently toss to coat.

Arrange the grapes along the inner sides of the pan.

After rinsing and drying chicken pieces, place them in the center of the roasting pan.

Rub one half of the spice rub mixture onto the chicken skin, coating evenly.

Sprinkle the remaining spice mixture lightly, over the grapes and chicken.

Next, sprinkle the sage over the grapes and chicken.

Place the chicken on the center rack of the preheated oven for about 45 minutes, or until a meat thermometer reads 160* and the grapes are browned and somewhat shriveled.

Remove the chicken from the pan, along with one cluster of grapes and some shallots per serving.

Cover chicken with foil and set aside to rest for 5-10 minutes.

Gently mash the remaining grapes in the roasting pan, gently scraping up the brown roasting bits from the bottom of the pan.

Strain the juices into a gravy separator (or a small pitcher), reserving the grape and pan juices.

Discard the fat and grape pulp.

Taste and adjust for seasoning, adding salt and pepper if needed.

Serve the chicken with pan juices over a wild rice blend or brown rice, steamed haricot verts and sautéed mushrooms.

Wine recommendations: 

Riesling: for a slightly sweet, fruit forward flavor, this wine will highlight the fruit and herbs in the dish

White Burgundy: for a medium yet sturdy bodied white that again is fruit forward with layers of spice and minerals, this pairing will evoke the most complex tasting.

Pinot Noir:  for the red wine lovers, this choice enhances the “raisiny” quality of the roasted grapes, and marries well with the spice notes from the rub.

 Bon appétit!

Baked Pancetta Egg Cups

Baked Pancetta Egg Cups

Serves 6-8

Ingredients

12 round slices of Pancetta                               1 1/2 cups egg whites

1 tbsp. milk                                                           6 ounces baby spinach, washed and chopped

½ medium onion minced                                   1 tbsp. fresh parsley, minced

1 tsp. fresh thyme, minced                                1/8 tsp. cayenne pepper

½ tsp. fresh ground black pepper                    1/8 tsp. freshly grated nutmeg

1 tbsp. unsalted butter                                       1 tbsp. olive oil

¾ cup grated cheese (like Parmesan, Cheddar, Gruyere)

Method

Preheat oven to 375*F.

Lightly butter or using cooking spray, coat a  non-stick 12 cup muffin pan.

Line each cup with a slice of Pancetta.

Set aside.

In a preheated sauté pan, melt butter and oil together.

Over medium heat, sauté the spinach, onions and herbs until softened, about  5-7 minutes.

Season spinach mixture with pepper, cayenne pepper and nutmeg, set aside.

In a large mixing bowl, combine the egg whites and milk.

Mix until slightly frothy.

Set aside.

Using a teaspoon, spoon some of the spinach mixture into each Pancetta lined cup.

Place a tablespoon of cheese on top of the spinach layer.

Fill each cup with enough egg white mixture to fill 2/3 of the way up the sides.

Bake in preheated oven for 20-25 minutes, turning the pan front to back after 12 minutes.                                             

Egg cups are done when the Pancetta is crispy and the eggs are set.

Allow to set up for 2 minutes before using an offset spatula to carefully remove the egg cups from the pan.

Garnish 2 or 3 cups per serving with fresh herbs.

Serve with sliced melon or berries, a slice of whole wheat toast or whole grain English muffin half.

Recommended beverage:

Cantaloupe Spritzer

Puree the flesh of ½ half cantaloupe in a food processor.

Strain the juice into a 2 cup liquid measure.

Add ¼ cup freshly squeezed lime juice to the cantaloupe puree.

Add enough water to equal 2 cups of fruit juice mixture and gently stir to mix well.

In a 1 gallon pitcher, pour one bottle of sparkling wine, ½ cup orange flavored liquor, 12 ounces sparkling water or seltzer and the fruit juice mixture.

Pour into champagne flutes and garnish with mint sprig.

Omit the sparkling wine and orange liquor and increase the seltzer to 2 liters for a refreshing non-alcoholic version of this spritzer.

Bon Appétit!

Developed by Alice Anne Barbo  www.thecooksconcern.blogspot.com

Crab Stuffed Tomatoes

It is that most wonderful time of year...hot days, cool nights and my tomatoes, well at least the ones the chipmunks haven't chomped, are ripening with sunshiny promise.

Growing up with a backyard garden back in the day, my sisters and I would think nothing of popping out to the tomato patch and picking a ripe, warm Brandywine and snacking on it, right there in the garden...talk about an organic experience!

With Caprese salads becoming almost trite...although I still love them...I thought I'd try a few new tomato based salads.  I hope you enjoy this one as much as Bill and I do!

Heirloom Tomatoes Stuffed with Crab Salad

Serves 2

Ingredients

8 ounces lump crab meat                    2 large tomatoes, cored and seeded

1 large rib celery, diced                     2 green onions, diced

1 small carrot, shredded                    1 tbsp. fresh parsley, minced

1 tbsp. guacamole                                2 tbsp. light mayonnaise

1 tsp. celery seed                                   ½ tsp. fine sea salt

¼ tsp. white pepper                             1/8 tsp. cayenne pepper

Zest of one lemon                                2 tbsp. fresh lemon juice (half lemon)

·         Reserve remaining lemon juice for final dressing/garnish

Method

Wash tomatoes in warm water.

Carefully core and remove the seeds from each tomato, creating a cavity for the crab meat stuffing.

Sprinkle lightly with salt and turn over on a paper towel lined plate.  Set aside.

In a mixing bowl,  add crab meat, carefully checking for bits of shell or cartilage.

Add celery, carrot, onions and parsley.Toss gently with the crab meat.

In a small mixing bowl, whisk together mayo, guacamole, lemon zest, lemon juice and seasonings.

Pour the mayo mixture over the crab meat and toss gently to thoroughly incorporate.

Spoon half the crab meat salad mixture into each tomato, mounding slightly.

Garnish with fresh parsley. Place each tomato on arugula or other salad greens. 

Sprinkle with remaining lemon juice

Serve with whole grain toasts or pita chips.     

Wine recommendation:

Meursault (a crisp white burgundy)

Sparkling Rose’

 Bon Appetit!

Bourbon Caramel and Pecan Bread Pudding

On a recent trip to France, I was comparing notes with my travel companion, another foodie and somehow, the topic of bread pudding came up.  Sue loves bread pudding and once I mentioned my favorite reicpe, she began to crave it...so here is the recipe you asked for Sue!  Enjoy

Bourbon Caramel and Pecan Bread Pudding

Serves 10-12

Begin preparation the day before !!

Ingredients

Caramel Sauce:

1 cup brown sugar                                           ½ cup light corn syrup

4 tbsp. unsalted butter                                  ½ cup heavy cream

1 tsp. kosher salt                                              2 tbsp. bourbon

Method

In a sauce pan, over medium high heat, bring sugar, corn syrup, butter and salt to a boil. 

Stir constantly to dissolve the sugar.

 Reduce the heat to medium/medium low and boil until the sauce is reduced and becomes “syrupy”, about 5-7 minutes, stir occasionally to prevent scorching. 

Remove the pan from the heat and CAREFULLY whisk in the cream and bourbon, stirring until smooth and creamy.

Let cool completely, cover and chill in the refrigerator. 

Can be made up to 5 days ahead.

Rewarm before serving over bread pudding, French toast or ice cream.

Ingredients

Bread Pudding

1 large loaf day old Challah Brioche or country white bread, cubed, with crust removed (about 10 cups)

1 stick unsalted butter, melted                                  1 ½ cups sugar

3 large eggs and an additional 3 egg whites          4 cups half and half

2 tsp. ground cinnamon                                                                ½ tsp. salt

1 vanilla bean, split lengthwise                                   ¼ cup bourbon

3 cups chopped pecans                                                 1 cup raisins (optional)

Method

In a sauce pan, over low heat, warm the half and half and vanilla bean for 8-10 minutes. 

Do NOT boil.

After simmering, carefully remove the bean and scrape the seeds out of the pod into the warm half and half.

Set aside to cool.

In a large mixing bowl, toss the cubed bread and raisins with the butter.

Set aside.

Using an electric mixer  set on medium high, beat the eggs, egg whites and sugar until pale yellow and fluffy, about 4 minutes.

Reduce the speed of the mixer to low and slowly and carefully add the cooled vanilla/half and half mixture.

Add bourbon, salt and cinnamon and mix until thoroughly incorporated.

Pour the egg mixture over the bread cubes in the bowl.  Add the nuts and toss gently to incorporate.

Transfer the mixture to a buttered, 13x9 baking dish, spreading evenly and into the corners.

Cover with plastic wrap and chill for at least 6 hours or overnight.

Preheat oven to 325 * F.

Remove the plastic wrap and place thte bread pudding on the middle rack, and bake in oven until the top is golden brown and crunchy, approximately 1 hour and 20 minutes up to 1 ½ hours. 

Insert a cake tester and the pudding is done when it comes out “clean”.

Serve warm with caramel sauce, whipped cream or slightly softened vanilla ice cream.

Bon appétit!

To Tame a Sweet Tooth

Banana Pops

Serves 6

As you may know, I have decided to take good care of myself…and in so doing, an opportunity for me to use my interest, skills and some may say, talent in recipe development to help others.

During a recent workout at Get in Shape for Women, in Westford, one of my workout buddies asked our trainer if he had a sweet tooth and if so, how did he indulge without guilt.  Now my trainer is an avid runner and really fit, so he can eat what he wants, but he knew where she was going with her question…his best solution was to get rid of the temptations in the house…easier said than done when you have a family and more pointedly…kids.

So, I took it upon myself to develop an answer that just might tame a sweet tooth AND direct the kids to healthier dessert choices. I came up with this variation on Banana Pops!

Ingredients

1 cup Siggi’s Icelandic Orange Ginger yogurt :  but the flavor choice is yours

·         I choose Siggi’s because it has fewer carbs, no artificial additives and has live active cultures

1 tsp. minced candied ginger, optional

1 tbsp. milk

1 ounce Ghiradelli 60% cacao dark chocolate, finely grated

3 bananas, peeled and cut in half across the middle

6 Popsicle sticks or sturdy skewers

Method

Line a quarter sheet pan with parchment paper.

In a bowl, mix the yogurt, milk and ginger until smooth and well incorporated.

Carefully insert the sticks into the cut side of the banana.

Using a small or offset spatula, coat the banana with the yogurt.

Place on lined sheet pan.

Sprinkle the banana pop with a dusting of chocolate.

Freeze for 2-3 hours or overnight.

Enjoy or wrap individually in parchment or waxed paper and store in the freezer for up to a week.

Other sprinkle options:  crushed pistachios, toasted almond slivers, toasted UNSWEETENED coconut, minced dried cranberries or other dried fruit.

 Bon appétit!

Rocking the Summer Heat at 30 Rock

Watermelon Salad with Heirloom Tomatoes and Feta

Serves 2

I first had this salad at the outdoor café at 30 Rockefeller Plaza in NYC.  It was a blistering hot day in the city and my husband and I needed to find some respite…what better place than fountain side at the Plaza.

When I first saw the description of this salad, I thought, “What?!...watermelon and tomatoes…bwerk…!”  But it was hot and this looked like the most refreshing thing on the menu. Despite my trepidations, I ordered it along with a glass of chilled Rose’…everything tastes better with Rose’ in the summer…and dear readers…I was hooked.

So with a tip of my sun hat, here’s my take on that juicy, juxtaposition of savory and sweet!

Ingredients

3 cups diced, seedless watermelon (1/2 inch cubes); you can use any of the beautiful colored watermelon varieties

1 cup diced honeydew melon (1/2 cubes)

2 cups heirloom tomatoes; I use a variety of cherry, grape and smaller sized tomatoes, cut into ½ inch pieces

1 cup Feta Cheese, cubed (1/2 inch dice)

1 cup fresh basil leaves, torn

½ cup mint leaves, torn

2 tsp. aged balsamic vinegar

Dressing:

¼ cup fresh lime juice

¼   cup olive oil

1 tsp. honey (optional)

½  tsp. sea salt

½ tsp.. freshly cracked black pepper, medium coarse grind

In a measuring cup, mix the lime juice, salt and pepper until salt dissolves.  Whisk in the oil until well incorporated.

Method

I like to serve this as a “composed” or arranged salad on chilled salad plates.

Divide each of the salad ingredients into two equal portions.

Working from one side of the plate to the other, arrange the cubed watermelon first, then honeydew,  followed by each of the varieties of diced tomatoes and finishing with the feta cheese.

Sprinkle half the basil and mint over the top of the composed fruit and cheese.

Drizzle each serving  with 1-2 tablespoons of the lime dressing.

Finish off the dish by dotting the plate with 1 tsp. of balsamic vinegar.

Sprinkle with a pinch of coarse sea salt, if desired

Garnish with a mint sprig.

To make this a meal, consider serving brochettes of grilled shrimp, or a piece of seared black cod, roasted salmon or grilled turkey tenderloin!

Wine selection: 

2010 Chandon Sparkling Rose’….well chilled!

Bon appétit !

Guiltless Gazpacho with Lump Crab Meat

I am on a bit of a health kick lately and phase one of the nutrition plan cuts back on processed carbohydrates.  So, I have been having some fun working up traditional recipes that cut back on the carbo load and unhealthy fats.  I shared this recipe with the folks at my workout center and they gave it a couple of thumbs up...I like that!

This recipe has loads of flavor...and it gets better the longer is sits, so you can make a batch early in the week and have lunch and dinner all set for more than a couple days! 

Herbed Gazpacho with Crab Meat  serves 4-6

Ingredients

1 28 ounce can Fire Roasted Tomatoes, crushed and in puree, divided into 2 equal parts

2 cups fresh tomatoes, peeled, seeded and chopped

1 cup cold water

Juice of one lime

Zest of one lime

1 large cucumber, peeled, seeded and chopped

1 medium zucchini, chopped into small dice

1 medium Vidalia onion, chopped into small dice

1 cup baby spinach

1 Anaheim pepper, seeded and finely chopped

1 jalapeno pepper, minced (remove seeds if you prefer less heat)

2 cloves garlic, minced

10 large basil leaves, torn

1 tsp. fresh thyme

2 tbsp. fresh parsley

2 tsp. fresh oregano

1 tbsp. olive oil

1 tbsp.  red wine vinegar

1 tsp. salt

1tsp. freshly ground black pepper

1 tsp.  ground cumin

1 lb. fresh lump crab meat

Balsamic vinegar for garnish

Method

Reserve half of the chopped cucumber, tomatoes, zucchini and onion in a large mixing bowl for the finished soup.  Working in two batches, place one half of the remaining ingredients into the bowl of a food processor or blender.  Pulse until the mixture is somewhat smooth.  Pour the mixture into the large mixing bowl.  Repeat the processing with the remaining batch of vegetables, herbs and seasonings. 

Stir the pureed mixture into the reserved vegetables, blending well.  Taste for seasoning and adjust.

Cover and refrigerate at least two hours.

Ladle into chilled soup bowls, for an entree sized serving, or chilled cocktail glasses, for an appetizer.

Drizzle with a ½ tsp. balsamic vinegar.  Top with a 4 ounces of crab meat for entrée, 2 ounces crab for appetizer.

Finish the presentation with a chiffonade of fresh basil leaves or fresh parsley.

Bon Appetite!

Developed by Alice Anne Barbo

thecooksconcern.blogspot.com