An ancient grain gets a delicious makeover

One of the most intriguing culinary trends seen this past year was the use of “ancient grains” such as quinoa, kamut, spelt, amaranth, buckwheat and farro. These hearty, nutrient-rich whole grains add unbelievable texture to recipes. If you are looking to break out of a pasta or rice rut, why not give one of these “ancient grains” new life in a modern dish.



This simple, yet decadent recipe uses the robust ancient Mediterrenean grain farro, and pairs it with cubes of ricotta salata, a dry salted ricotta cheese that has a sharp, almost tangy flavor.

WARM MEDITERRANEAN FARRO SALAD

1 cup farro, rinsed
2 cups water
1/4 teaspoon salt
1 cup cubed ricotta salata
2/3 cup toasted coarsely chopped walnuts
2/3 cup chopped Italian flat leaf parsley
1/3 cup julienne cut moist-packed sun-dried tomatoes
1 clove garlic, minced
1 Tablespoon chopped fresh oregano or 1/2 teaspoon dried
3/4 teaspoon grated fresh lemon rind

Lemon Oregano Vinaigrette:

3 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons canola oil
1 Tablespoon white vinegar
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 small clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried)

Garnish: Sprigs of flat leaf parsley or fresh oregano

1. Place farro, water, and salt in a 2-quart saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer until liquid evaporates, about 20 minutes.
2. While farro is cooking, place all remaining salad ingredients except dressing in a medium serving bowl. After farro is cooked, spoon into a colander and let cool for 5 minutes, stirring frequently. Place warm farro in serving bowl with other ingredients and stir to blend.
3. Combine all dressing ingredients except oregano in a blender or food processor. Transfer to a bowl and stir in fresh oregano. (note: if you use dried oregano, you can just add to the rest of ingredients in blender)
4. Add dressing and stir to coat all ingredients. Serve warm or at room temperature. Serves 6.



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Boston Getaway - Day 1

This Labor Day, my sister and I celebrated with a weekend jaunt to Boston. Just a few hours from New York City by bus, it is a city not only filled with history, but also wonderful food! We arrived Saturday afternoon and after sitting on a bus, we were ready to stretch our legs, explore and get some lunch!

The Union Oyster House was steps away from our hotel and we soon learned that it is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. - the doors have always been open to diners since 1826. Now 183 years later, it is our turn!





This historic landmark was buzzing and the tiny oyster bar was overflowing with hungry tourists. Here, the oyster chefs are hard at work and moving so fast that I could hardly capture a clear picture!



We sat down to our small, creaky table and knew we were dining amidst history. A tiny stairway leading upstairs was obviously designed when Americans were smaller than today. There was even a old-fashioned dumbwaiter still being used to quickly transport the fresh seafood from one floor to another.



Our charming and enthusiastic server handed me a menu, but I already knew what I was going to eat - a big bowl of authentic New England Clam Chowder!



The chowder was as thick and creamy as I had imagined all throughout the bus ride on the way to Boston. Each spoonful was overflowing with tender clams and soft bites of potato.

This and other time-tested recipes are available in the Union Oyster House Cookbook, which is sold in the gift shop next door to the restaurant.

Union Oyster House Clam Chowder

1/4 cup diced salt pork
2 tablespoons butter
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons flour
1/2 teaspoon dried thyme
2 cups peeled and diced potatoes
2 cups canned clam juice
2 cups minced fresh or frozen clams (not canned)
1 cup half-and-half
Salt, pepper, hot sauce, and Worcestershire sauce, to taste

1. In a large pot over medium-low heat, render the salt pork until it is crispy, about 5 minutes.

2. Add the butter, and melt. Add onion and celery, and cook until translucent, about 5 minutes. Stir in the flour to form a paste and cook, stirring constantly, for 2-3 minutes.

3. Add the thyme, potatoes, and clam juice, and bring to a boil, stirring almost constantly. Reduce heat and simmer 10 minutes, until potatoes are tender.

4. Add the clams and bring quickly to a boil, stirring almost constantly.

5. Add the half-and-half and bring quickly to a boil. Season with salt, pepper, hot sauce, and Worcestershire sauce. Serve immediately.

Makes 1 1/2 quarts.

The gift shop also happens to sell lobster hats :) I love Boston!



To learn more about the history of the Union Oyster House you can visit their website.



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What's easier than dinner in a slow cooker...?

...a slow cooker recipe with only 3-Ingredients!

Get dinner started right now and come home tonight to a great meal.



P. 62 of Mixing Bowl Magazine is the answer.

Slow Cooker Pork Barbecue Sandwiches

3 pounds boneless pork shoulder
1 cup of your favorite barbecue sauce (my Uncle Duane makes the best homemade bbq sauce ever!)
1/2 cup chopped onion

Place all ingredients in a 5 to 5 1/2 quart slow cooker. Cook on low heat setting for 8-10 hours. Remove meat and shred using two forks. Return to cooker and mix to coat meat. Serve hot on sandwich buns. Makes 12 servings.



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Tired of the same old lunch?

I love to enjoy a nice, big salad for lunch. However, it can get boring eating the same old thing every day. This recipe is a quick, easy and healthy salad with a fun twist!



On page 14 of the brand new Mixing Bowl Magazine you can find my recipe for "Greek Salad with Pita Croutons." Check it out!

Greek Salad with Pita Croutons

1 whole grain pita
1 lemon, juiced
1 tablespoon olive oil
1 clove garlic, minced
salt and black pepper to taste
3 cups chopped romaine lettuce
1/2 cup chopped cucumber
1/2 cup chopped tomato
1/2 cup chopped red sweet pepper
2 tablespoons reduced-fat feta cheese
1/2 cup canned chickpeas, rinsed and drained
2 tablespoons chopped kalamata olives

1) Place pita on baking sheet and toast in a 350 degree oven for 8 minutes or until crunchy. Chop into bite sized pieces.
2) In a small bowl, whisk together lemon juice, oil, garlic, salt and pepper.
3) In a serving bowl, toss together remaining ingredients, dressing and pita pieces. Makes 4 servings.



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Award-Winning Recipe: National Restaurant Association "Hot Chef"

National Restaurant Association “Hot Chef” Grilling Challenge 2009 Winning Recipes



GRILLED ARCTIC CHAR WITH MAPLE DIJON GLAZE



1 Tablespoon Dijon mustard
2 Tablespoons maple syrup
Juice of 1 lemon
1 Tablespoon melted butter
4 6-ounce Arctic Char fillets
Salt
Freshly ground pepper

1. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
2. Whisk together the mustard, maple syrup, lime juice and olive oil. Set aside.
3. Season the Arctic Char with salt and pepper.
4. To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side up, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side up, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
*Cooks' note: If you can't grill outdoors, fish can be broiled, skin side down, without turning, on oiled rack of a broiler pan 5 to 6 inches from preheated broiler, about 6 minutes total.
5. Brush both sides with maple-mustard glaze, and serve with Cucumber, Fennel, and Radish Salad. Serves 4.

CUCUMBER, FENNEL, AND RADISH SALAD

3 cups thinly sliced seeded cucumber
2 cups thinly sliced fennel
1 cup thinly sliced radishes
1/2 cup thinly sliced red onion
2 Tablespoons chopped fennel leaves
2 Tablespoons chopped fresh dill

3-1/2 Tablespoons lemon-flavored olive oil
1 Tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse black pepper

Garnish: 1-1/2 Tablespoons snipped fresh chives

1. In a serving bowl, combine cucumber, fennel, radishes, red onion, fennel leaves, and dill. In a small mixing bowl, whisk together olive oil, vinegar, honey, mustard, salt, and pepper. Stir into vegetables and mix well. Cover and chill. Before serving, stir again and sprinkle top with snipped chives. Serves 4.

GRILLED LEIPÄJUUSTO (BREAD CHEESE) WITH CLOUDBERRY PRESERVES



Wedges of Finnish bread cheese
Heavy cream
Sugar
Cinnamon
Cloudberry Preserves

Slice desired amount of Finnish bread cheese and drizzle both sides with heavy cream. Sprinkle both sides with sugar and cinnamon. Grill about 2 minutes on each side, or until the bread cheese begins to soften. Spoon with cloudberry preserves and serve with Lingonberry-Cardamom Martini.


LINGONBERRY-CARDAMOM MARTINI



2 teaspoons granulated sugar
½ teaspoon ground cardamom
3 oz vodka
1/2 oz orange liqueur
1 oz lingonberry concentrate

1. Combine sugar and cardamom and place in a shallow dish. Moisten the rim of a martini glass and dip into the sugar mixture.
2. Combine remaining ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into prepared martini glass. Serve with Grilled Leipäjuusto and Cloudberry Preserves.

Snow Day Beef Stew

As an icy winter blast blankets much of the country, many of us were lucky enough to enjoy a "snow day" from school or work.
Nothing warms your kitchen and your belly better than a hearty and delicious beef stew.



This recipe is great because you don't even need to brown the beef. Just toss everything in, cover, and bake! It is also low in fat and calories and tastes amazing!

EASY OVEN BEEF STEW

1-3/4 pounds lean round steak, cut into 1-1/2-inch cubes
6 small potatoes, scrubbed and quartered
3 carrots, sliced
2 celery stalks, sliced
2 medium onions, coarsely chopped
1 cup mixed vegetable juice (like V-8)
1/2 cup beef broth
1/4 cup red wine vinegar
2 Tablespoons Minute Tapioca
2 Tablespoons Worcestershire sauce
1 Tablespoon paprika
1 teaspoon dried thyme leaves
1 bay leaf
1/2 cup minced parsley

1. Preheat oven to 325 degrees.
2. In a Dutch oven or flameproof casserole, combine all ingredients except parsley. Stir well to combine.
3. Bake, covered, until beef is tender, about 3 hours or slightly less. Stir in the parsley and serve. Makes 6 servings.



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12 Days of Savings - Day 9: Avoiding Mall Food

If you are anywhere near the Midwest today you know that it is cold. Here in Chicago it isn't your typical winter chill. It is that painful, can't feel anything from the tip of your nose to the bottoms of your toes cold! Even though the windchills were hovering around 30 below, we still braved the elements and took a trip over to the mall for some Christmas shopping. After a few hours of hitting the stores, our stomaches were growling and it was time for some lunch.

As a dedicated foodie, I have to admit that there is not much worse than mall food. It is over priced, not very healthy and just overall disappointing. After an overpriced cup of soup this afternoon I decided to post my favorite snow day lunch - tomato soup and grilled cheese!



Next time, I am going to make this soup of lunch before I hit the mall. It warms me up, tastes great and saves me from spending my Christmas money on mall food!



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Out on the town in the hometown!

The Holiday Entertaining tour has brought me back home to Chicago! It was such a thrill to be on the NBC affiliate on my home turf. The night before the show I used my per diem (talk about Budget Diva!) to take my parents out to dinner in my hometown of Libertyville, IL. Our favorite restaurant in town is a wonderful place called 545 North. (If you are ever around it is located at 545 North Milwaukee Avenue!) We love to support the local businesses and this restaurant never disappoints.



All three of us started with the soup of the day – Cream of Mushroom. It was so out of this world we all had to resist licking the bottom of the bowl. (We all love mushroom soup in my family, so I added my version below.) For our main dish my Dad ordered the pork tenderloin while my mom and I enjoyed the Arctic Char. Everything was perfectly cooked and the flavors were so dynamic, it was just fantastic.

For dessert our server surprised us with a generous slice of Chocolate Mousse Pie to share. Isn’t it amazing how you can be so full after a wonderful meal and then suddenly have room for dessert? Hmm, maybe it’s just me ;)

Wild Mushroom and Leek Soup

Fresh wild mushrooms, leeks and celery flavor this soup nicely. Dry sherry and chicken broth also add great flavor.


4 tablespoons unsalted butter
1/2 cup diced leek, white part only
1/2 cup diced celery
1/2 cup peeled and diced potato
4 cups mixed fresh wild mushrooms, cepes, chanterelles, shiitake, etc.
2 cups chicken broth
1/4 cup dry sherry
3/4 cup half and half
Salt and white pepper to taste
Garnish:
Snipped chives
Small pieces wild mushrooms

Melt butter in a large saucepan over medium high heat. Add leeks, celery, and potato then saute 3 minutes. Stir in mushrooms and cook another 2 minutes. Add chicken broth and bring to a boil. Reduce heat, cover and simmer 15 minutes, or until vegetables are tender. Remove lid and set soup aside to cool 5-8 minutes. Using an immersion blender, blend until vegetables are smooth, or place soup in blender and blend until smooth. Return mixture to pan over medium heat. Stir in sherry and half and half. Add salt and white pepper to taste. Heat until soup is very hot, stirring constantly. To serve, ladle soup into bowls. Sprinkle snipped chives over soup and top with small pieces of wild mushrooms. Serve immediately.



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