Cooking with Michele Recipes

Pumpkin Cheesecake with Caramel Sauce

2009-11-28T17:06:00.000-08:00

Serves 8-16

1 1/2 cups gingersnap cookie crumbs
2 tablespoons sugar
3 tablespoons butter, melted
1 egg white
1 1/2 pounds cream cheese, softened
1 cup packed brown sugar
1 3/4 cups pumpkin puree
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground mace
8 ounces mascarpone cheese, softened
2 large eggs, at room temperature
caramel sauce, to top

Preheat oven to 325 degrees F. Butter the inside of an 8-10 inch springform pan and line the bottom with buttered parchment paper. Combine cookie crumbs with sugar, butter and egg white, then press into the bottom of the pan. Bake until just set, about 8 minutes. Let cool slightly Mix together cream cheese and brown sugar until just barely smooth, then add pumpkin, ginger, cinnamon, and mace and mix on a low speed for about 2 minutes. Add mascarpone cheese and mix 2 more minutes to combine, then add eggs and mix until incorporated, about 1 minute. Scrape down sides after each ingredient is added to ensure even mixing. Pour pumpkin filling over the crust then wrap the outside of the springform pan with foil to ensure no water gets into the cheesecake while baking. Set in a large pan and place in the oven, then fill the baking pan with hot water until it reaches 2/3 of the way up the sides of the springform pan. Bake until the center of the cheesecake is lightly set, about 60-75 minutes. Remove and let cool in the refrigerator for 8 hours before unmolding the springform pan. To serve, drizzle slices with caramel sauce.

Copyright 2009 by Cooking with Michele

Sweet Potato Casserole

2009-11-25T14:19:00.000-08:00

Serves 6-8

1 1/2 pounds sweet potatoes, peeled and cooked
1/3 cup butter
1/3 cup brown sugar
1/3 cup cream
1 egg
salt, to taste
1 1/2 cups chopped pecans
1/2 cup maple butter (or maple syrup or brown sugar)
1/4 cup flour

Mash cooked potatoes together with butter, brown sugar, cream and egg. Puree to the consistency desired, then salt to taste. Pour into a casserole dish. Mix together pecans, maple butter and flour and sprinkle over the top. Bake until heated through and pecans are slightly toasted, about 20-30 minutes.

Copyright 2009 by Cooking with Michele

Saffron Seafood Paella

2009-11-23T06:40:00.000-08:00

Serves 8

2 tablespoons extra virgin olive oil
4 chorizo link sausages, diced small
2 medium onions, diced
2 large green or red bell peppers, diced small
2 cups arborio rice
4 cups water
1 pinch saffron
1 teaspoon cumin
salt and pepper, to taste
2 pounds peeled and deveined shrimp (tails on)
3 dozen black mussels, scrubbed
2 cups peas

Heat oil in a very large paella pan or skillet over medium high heat. Add chorizo and cook, stirring occasionally, until browned and some of the fat has rendered out. Remove with slotted spoon and set aside. Add onion and pepper and cook until slightly softened, about 3-5 minutes. Add rice and cook for 2 minutes, then add water, saffron, cumin, and salt and pepper; bring to a boil, cover and reduce to simmer. When rice is nearly cooked but still wet, add shrimp and mussels on top, cover tightly and allow them to steam for 2 minutes, then stir into paella, cover, and let them continue to cook until shrimp are opaque and mussels have opened. Return chorizo to the pan and stir in along with the peas.

Celeriac Soup

2009-11-21T11:08:00.000-08:00

Serves 4-6

Adapted from Bon Appetit

1/2 stick butter
1 cup chopped celery
3 large shallots, chopped
2 lb. celeriac, peeled and cubed
6-8 cups chicken stock
salt and pepper, to taste
1/4 - 1/2 cup heavy cream, optional
minced thyme, for garnish
garlic croutons, for garnish

Heat a large saucepan over medium high heat and melt butter. Add celery and shallots and cook until slightly softened. Add celeriac and stock (less for thicker soup, more for thinner soup) and bring to a boil. Cover, reduce heat, and simmer until vegetables are soft. Puree soup and season with salt and pepper to taste. Add cream if you desire a richer soup. Garnish with minced thyme and croutons. Serves 6

Copyright 2009 by Cooking with Michele

Apple Cider and Herb Brined Turkey

2009-11-20T15:27:00.000-08:00

Apple Cider and Herb Brined Turkey
Serves 8

14 pounds turkey
1 brining bag
1 cup Kosher salt
1/2 gallon apple cider
1/2 cup fresh sage leaves
1/2 cup rosemary sprigs
1/4 cup black peppercorns
6 tablespoons butter, softened
1 tablespoon chives, minced
1 tablespoon tarragon, minced
1 tablespoon parsley, minced
olive oil

Two days before cooking turkey, place whole turkey (neck and organs removed) into the brining bag. Bring 1 quart of water to a boil and add salt; stir to dissolve. Transfer to a large bowl and add ice cubes, stirring until liquid is cooled. Add the apple cider, salt water, 1/2 gallon additional water, sage, rosemary and peppercorns to the turkey in the brining bag. Press the air out of the bag, seal, place in a large roasting pan, and refrigerate for two days. (The turkey should be fully covered in the brining liquid; add additional water if you have a larger turkey.)

When you are ready to cook the turkey, remove it from the brining bag and discard the liquid. Rinse the turkey under cold running water and pat dry. Place the turkey into a roasting pan, breast side up. Preheat oven to 400 degrees F.

Using a fork, combine the butter with the chives, tarragon and parsley to create a compound herb butter. Using your fingers, gently create a pocket under the breast skin on each side of the breast bone, taking care not to tear the skin. Rub half of the herb butter under the skin on each side, pressing the skin down to distribute the butter under the skin. Brush the skin with olive oil. Roast at 400 degrees for 1 hour, then reduce oven to 325 degrees F and continue to roast until turkey is fully cooked. The thigh should read 180 and the breast should read 165 using an instant read meat thermometer. If the skin is fully browned and the meat is not yet at temperature, tent with foil for the remaining cooking time.

Let meat rest for 20-30 minutes before carving to allow the juices to redistribute.

Copyright 2009 by Cooking with Michele

Wheat-Free Oatmeal Chocolate Chip Cookies

2009-11-18T17:07:00.000-08:00

Yields 3 dozen

Also egg-free

1 stick butter, softened
1 cup sugar
1 tablespoon molasses
1 tablespoon vanilla extract
6 tablespoons milk, any variety
2 cups rice flour, white
2 tablespoons cornstarch
1 1/2 teaspoons baking soda
1 pinch salt
1 cup oats, rolled (raw - use gluten free if celiac or omit)
1 cup chocolate chips

Beat butter, sugar, molasses, vanilla extract and milk together until smooth. Sift together rice flour, cornstarch, baking soda and salt, then add dry ingredients to wet ingredients. When mixed, add in oats and chocolate chips and mix just to incorporate. Bake at 375 degrees for 10 minutes. Let cool on baking pan before removing.

Copyright 2009 by Cooking with Michele

Chestnut Stuffing

2009-11-16T14:06:00.000-08:00

Serves 6

1 tablespoon oil
1 tablespoon butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onions
2 large eggs
1/4 cup chicken stock (or water)
1/2 cup milk (or heavy cream)
1 teaspoon salt
1/2 teaspoon pepper
3 cups cubed Italian bread
4 tablespoons melted butter
1 apple, diced
1 cup chopped chestnuts (peel first)
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced

Heat oil and butter in a large skillet over medium high heat. Add celery, carrots and onions; cook until softened, about 5-10 minutes. While vegetables are cooking, combine eggs, stock, salt and pepper together and whisk until well combined. In a large bowl, toss together the bread with the vegetable mixture, liquid ingredients, melted butter, apples, chestnuts, sage and rosemary. Put stuffing into an oven safe dish and press down into an even layer. Bake, uncovered, at 375 degrees for 45 minutes or stuff into chicken breasts or whole turkey and cook accordingly. (Note: I like to spoon turkey drippings over the top of the dressing before serving to flavor and moisten it.)

Copyright 2009 by Cooking with Michele

Kumquat and Cranberry Relish

2009-11-16T13:59:00.000-08:00

Serves 6

1 cup kumquats, quartered
2 cups fresh cranberries
1 cup sugar
1 teaspoon salt
1 whole cinnamon stick
1 star anise
1 jalapeno, seeded and minced
1 tablespoon port wine, optional

Combine all ingredients in a medium saucepan and simmer until the cranberries and kumquats have broken down and relish has thickened, about 30-40 minutes. Remove from heat, discard cinnamon and star anise, add wine and let cool before serving.

Copyright 2009 by Cooking with Michele

Tri Color Cole Slaw

2009-11-14T20:40:00.000-08:00

Serves 6-8

1/4 head green cabbage, shredded
1/4 head purple cabbage, shredded
4 medium carrots, shredded
1/4 to 1/2 cup cider vinegar
1/2 cup mayonnaise
1 tsp. Dijon mustard
1 tsp. celery salt
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. poppy seeds, optional

Toss cabbage and carrots together in a large bowl and set aside. In a small container with a tight fitting lid, combine all remaining ingredients, cover, and shake well to combine. Adjust seasoning to taste, adding more vinegar if you desire more tartness. Toss dressing with vegetables, cover and refrigerate for 2 hours before serving. May be kept in refrigerator for up to 3 days although the cabbage will soften with time.

Copyright 2009 by Cooking with Michele

Butter Braised Asparagus with Morels

2009-11-11T19:55:00.000-08:00

Serves 6

18 asparagus spears, trimmed and sliced into 1" pieces
3 tablespoons butter
1 large shallot, sliced
1 pound mushrooms, morels or variety, sliced
1/4 cup white wine
salt and pepper
1 tablespoon butter

Heat a large skillet over medium high; add butter and melt. Add shallot and cook until slightly softened, about 3 minutes. Add mushrooms and cook, stirring occasionally until mushrooms have begun caramelizing. While mushrooms are cooking, bring a large pot of salted water to a boil. Add asparagus and blanche for 3 minutes. Drain and set aside. When mushrooms are nicely browned, add white wine to deglaze the pan, then add blanched asparagus. Stir together for one minute, then salt and pepper to taste. Remove from heat and stir in remaining tablespoon of butter. Serve immediately.

Copyright 2009 by Cooking with Michele

Spaghetti with Roasted Peppers and Pesto Shrimp

2009-11-10T15:30:00.000-08:00

Serves 4

1/4 cup extra virgin olive oil
4 cloves garlic, sliced
4 sweet peppers, red or yellow, roasted and peeled
2 small tomatoes, chopped
salt and pepper, to taste
2 tablespoons pesto sauce
1 pound shrimp, peeled and deveined
8 ounces spaghetti, cooked and drained
1/4 cup pine nuts, toasted
Parmesan cheese, grated, to taste

Heat olive oil in a small skillet and add sliced garlic; cook just until fragrant, about 1 minute. Transfer to a food processor and add peppers and tomatoes; pulse several times until roughly chopped, but not pureed. Salt and pepper to taste and set aside. Heat pesto in a large skillet and add shrimp; cook until just barely cooked through, about 2 minutes per side. Remove from heat. Toss cooked spaghetti with pepper sauce and divide between four plates. Top each with several cooked shrimp, then sprinkle with pine nuts and Parmesan cheese to taste.

Copyright 2009 by Cooking with Michele

Saffron Paella

2009-11-09T16:10:00.000-08:00

Serves 2

1 1/4 cups low sodium chicken broth
1 pinch saffron threads
1 tablespoon extra virgin olive oil
1 small onion, diced small
2 cloves garlic, minced
1 small red bell pepper, diced small
2 ounces sausage, Andouille best
1/2 cup rice
6 large shrimp
6 whole mussels
salt and pepper, to taste
1 tablespoon fresh parsley, minced

Heat chicken stock in the microwave and dissolve saffron in the stock. Heat olive oil in a large skillet or paella pan over medium high heat; add onion and cook until barely soft then add red pepper and sausage and cook until pepper is slightly soft and sausage is lightly browned. Add garlic and cook for one minute, then add rice and saffron stock, cover, and bring to a boil. Reduce heat to simmer and cook for 10 minutes. Stir, then salt and pepper to taste. Lay shrimp and mussels on top of partially cooked rice, replace cover, and cook until rice has absorbed all the liquid, the shrimp are cooked, and the mussels have opened, about 10 more minutes. Discard any unopened mussels and sprinkle entire dish with parsley. Serve immediately.

Copyright 2009 by Cooking with Michele

Roasted Cranberry Sauce

2009-11-09T12:22:00.000-08:00

Serves 12-16

2 oranges, peel removed and thinly sliced
2 pounds fresh cranberries
2 cups sugar
1/4 cup extra virgin olive oil
2 teaspoons salt
8 whole cloves
4 whole cinnamon sticks
2 jalapenos, seeded and thinly sliced
2 tablespoons port wine

Preheat oven to 450 and line a baking sheet with foil or parchment paper. Juice orange and reserve 3 tablespoons of the juice. In a small bowl, combine all remaining ingredients, then spread in a single layer on the two baking sheets. Roast until cranberries begin to burst, then transfer to a bowl and add the reserved orange juice and port. Let sit for at least one hour. Remove cloves and cinnamon before serving. Can be chilled before serving.

Copyright 2009 by Cooking with Michele

Black Bean Soup

2009-11-04T11:10:00.000-08:00

Serves 8

1 tablespoon olive oil
1/4 cup fennel bulb, chopped
1 small white onion, chopped
3 cans black beans (14 ounce size)
3 cups chicken stock (ore vegetable)
2 chipotle peppers (canned, rinsed)
1 teaspoon cumin
1/2 teaspoon salt
1/2 cup green onions, chopped
4 tablespoons creme fraiche, for garnish

Heat oil in a large stock pot, then add fennel and onion and cook until just barely softened, about 3-5 minutes. Rinse beans, and then add to stockpot along with stock, chipotles, cumin, cilantro and salt. Simmer for 20 minutes, and then puree using either a traditional or an immersion blender. To serve, ladle into bowls and top with green onions and crème fraiche.

Copyright 2009 by Cooking with Michele

Apple Crumble

2009-11-03T21:36:00.000-08:00

Serves 18

18 granny smith apples
3/4 cup sugar
6 tablespoons flour
3 tablespoons lemon juice
3 tablespoons cinnamon
7 1/2 cup rolled oats
2 1/4 cup chopped walnuts
1 1/2 cups brown sugar
18 tablespoons butter, cold, cut into 1" pieces

Preheat oven to 350 degrees. Toss apple slices with sugar, flour, lemon juice and cinnamon and spread in a lightly greased glass baking dish. Process 1 cup of the whole oats in the food processor to make oat flour, then mix with the remaining oats, walnuts and brown sugar. Using a pastry cutter or your fingers, work the butter into the dry ingredients, leaving a few small lumps of butter in the mixture. When the topping looks crumbly, pour on top of the apples and bake until golden brown and apples are cooked and bubbling, about 30-45 minutes.

Copyright 2009 by Cooking with Michele

Apple Cinnamon Shortbread Cookies

2009-10-29T13:27:00.000-07:00

Makes about 30 cookies

1 cup flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
8 tablespoons butter, softened
3/4 cup brown sugar
2 teaspoons vanilla extract
1 apple, peeled and grated
cinnamon sugar, optional

Preheat oven to 350 degrees F. Sift together flour, whole wheat flour, baking powder, cinnamon and salt onto a piece of parchment paper. Cream butter and sugar together until fluffy, then add vanilla and grated apple and mix on low to combine. Pat dough together, divide into 2 pieces, and use plastic wrap to press into a disk a little less than an inch thick. Wrap well with plastic and refrigerate for 30 minutes. Gently roll dough out just slightly between layers of plastic, to about 1/2 inch thickness and try to work into a rectangle shape. Use a pastry cutter to cut each rectangle into 15 squares, then use the pastry cutter to lift the cookies from the plastic and place onto a baking sheet lined with a Silpat silicone liner or parchment paper. Sprinkle with cinnamon sugar and bake for 10-12 minutes or until set and just barely browning at the edges. Let cool on baking sheet.

Copyright 2009 by Cooking with Michele

Double Stuffed Potato Soup

2009-10-26T12:49:00.000-07:00

Serves 8-10

1 tablespoon extra virgin olive oil
2 cups chopped onions or leeks
6 cups potatoes, peeled and diced
8 cups chicken or vegetable stock
1 tablespoon fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk or half and half
crumbled bacon, for garnish
chopped chives, for garnish
shredded cheddar cheese, for garnish

Heat oil in a large stock pot over medium high heat; add onions or leeks and saute until slightly softened. Add potatoes, stock, thyme, salt and pepper and simmer until vegetables are tender. Puree in the blender or using a stick blender in the pot. Add milk or half and half, and stir to combine. Adjust seasoning. To serve, top bowls of soup with choice of bacon, chives and cheese.

Copyright 2009 by Cooking with Michele

Creamy Chicken and Spinach Pasta

2009-10-23T12:03:00.000-07:00

Serves 2-4

2 tablespoons extra virgin olive oil
2 boneless chicken breasts, sliced thinly and seasoned with salt and pepper
1 bag of baby spinach
3 garlic cloves, minced
1 cup diced yellow tomatoes (optional)
1/4 cup white wine
1/2 cup heavy cream
6 ounces short pasta, cooked and drained
1/2 cup Parmigiano Reggiano cheese, grated
salt and pepper, to taste

Heat oil in a large skillet over medium high heat and cook chicken until most of the pink is gone. Add spinach and garlic, cover briefly to steam, then remove lid and stir together until spinach wilts. Add wine and simmer for 1 minute. Add heavy cream and let simmer for 3-5 minutes to thicken slightly. Add cooked pasta and stir together while simmering for 1-2 minutes. Remove from heat, stir in cheese, add salt and pepper to taste, and serve.

Copyright 2009 by Cooking with Michele

Moroccan Spiced Lamb Meatloaf

2009-10-22T14:54:00.000-07:00

Serves 4

This meatloaf would be fabulous with a yogurt sauce spiked with some lemon and mint.

1 pound ground lamb
2 large eggs
1/4 cup pine nuts, toasted
1 ounce raisins, rehydrated in hot water
1/2 teaspoon cinnamon
1/2 teaspoon thyme
1 teaspoon cumin
1/2 teaspoon coriander
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 medium yellow onion, diced fine
1 tablespoon dried parsley
1/4 cup bread crumbs

Mix all ingredients together gently, taking care not to overwork the meat. Press gently into a small loaf pan and bake at 350 degrees for 30-45 minutes, or until medium well.

Copyright 2009 by Cooking with Michele

Lentil and Squash Casserole

2009-10-21T16:53:00.000-07:00

Serves 4

1 cup lentils
1/4 cup brown rice
1 small delicata squash, peeled, seeded and chopped small
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons extra virgin olive oil
1 cup cheddar cheese, shredded

Cook lentils and brown rice in simmering water until soft, then drain any excess water. While lentils are cooking, place squash in a covered dish with a little water and steam until soft, about 3-4 minutes; drain. Combine lentils, rice, squash and all remaining ingredients and stir gently together. Can either be served immediately or baked. To bake, place in a large casserole and if desired top with a little more shredded cheese. Bake uncovered for 30 minutes.

Copyright 2009 by Cooking with Michele

Easy Beef Stroganoff

2009-10-20T13:14:00.000-07:00

Serves 4

The addition of a small amount of demi-glace really enriches the depth of flavor in the sauce for this easy weeknight dinner.

1 tablespoon extra virgin olive oil
1 large onion, chopped
12 ounces mushroom caps, crimini or white button, quartered
1 pound ground beef, extra lean
2 tablespoons flour
1 can beef stock
1 teaspoon demi-glace, optional
salt and pepper, to taste
8 ounces pappardelle pasta, cooked and drained
4 tablespoons sour cream, optional
1 teaspoon fresh thyme leaves, optional

Heat oil in a large skillet over medium high heat. Add onion and mushrooms and cook until mushrooms are golden brown and water has evaporated, about 8 minutes. Add ground beef and cook, breaking apart with a spoon, until beef is browned. Add flour and stir together for 2 minutes to cook out raw taste from the flour. Add stock and demi-glace and stir until thickened. Salt and pepper to taste. Serve over pappardelle pasta or egg noodles and top each serving with a dollop of sour cream and a sprinkling of fresh thyme leaves.

Copyright 2009 by Cooking with Michele

Doug's Green Chili Posole Stew

2009-10-19T10:02:00.000-07:00

Serves a Crowd

Adapted from Doug Wulf, winner of the 2009 Leyden Street Chili Cook-Off

4-5 pound boneless pork shoulder roast
5 tablespoons Mesquite Liquid Smoke
1 teaspoon salt
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons chili powder
1 14-ounce cans beef broth (low fat, low salt)
1/2 cup extra virgin olive oil
2 28-ounce cans cooked hominy
1 bunch cilantro, leaves only finely chopped
4 ounces hot green tomatillo salsa
2 14-ounce cans stewed Mexican tomatoes
3 bunches scallions (about 20), finely chopped
1 tablespoon cumin
salt and pepper to taste
2 14-ounce cans green enchilada sauce
3 6-ounce cans chopped fire roasted chilies
Shredded Mexican cheese, for garnish

Preheat oven to 325 degrees. Using a knife or long tined fork, spear pork roast all over, then place on a large piece of heavy duty aluminum foil. Mix together liquid smoke, salt, cumin, coriander and chili powder and pour over roast. Seal tightly, then wrap 1-2 more times in foil. Place in a baking dish with an inch of water in the bottom and bake for 3 hours. Remove from oven, let cool slightly while still wrapped in foil, then shred pork into bite sized pieces, discarding any chunks of fat or gristle. Put shredded pork into a large pot or crock pot and add all remaining ingredients except the cheese. Stir together, cover and let simmer for an hour to bring all of the flavors together. Serve with cheese as a garnish.

Copyright 2009 by Cooking with Michele

Chicken Florentine

2009-10-15T21:17:00.000-07:00

Serves 4

2 cups buttermilk
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 boneless chicken breasts
2 cups panko breadcrumbs
extra virgin olive oil
1 large shallot, thinly sliced
1 bag baby spinach (about 4 cups)
Salt and pepper, to taste

Combine buttermilk with spices in a large baking dish. Pound chicken breasts flat and add to baking dish; let stand in refrigerator for 2-4 hours. Shake excess buttermilk from chicken and then coat with breadcrumbs. Heat about 2 tablespoons olive oil in a large nonstick skillet and add half of the chicken. Cook until golden brown on each side, then repeat with remaining chicken. Place all chicken on a baking sheet and finish cooking in a 350 degree oven for 10-15 minutes or until no longer pink in the middle. While chicken is in the oven, saute the shallot until slightly softened, then add spinach and cook together with the shallot until it wilts, about 2 minutes. To serve, place a piece of cooked chicken on top of rice or farro, then top with some of the sauteed spinach.

Classic Apple Tart

2009-10-08T16:50:00.000-07:00

Serves 8

1/2 Basic Flaky Tart Crust (1 crust only)
1 cup Frangipane
8 apples (Braeburn, Royal Gala, or Empire are best), cored and peeled
1/4 cup melted butter
2 tablespoons cinnamon sugar

Preheat oven to 375°. Gently spread frangipane across bottom of tart crust. Starting at the outside, place thin apple slices perpendicular to the bottom, arranging slices of apple in a flower pattern over the frangipane. Work in a circle, continuing to add slices until you reach the middle of the tart. (Alternatively, quarter apples and place in slightly overlapping concentric circles.) Drizzle melted butter over the apples, then dust with cinnamon sugar. Bake until crust is a deep golden brown and apples are cooked through, about 45 minutes to and hour. Remove from oven and let cool slightly before serving.

Copyright 2009 by Cooking with Michele

Coconut Chicken Stew with Green Tomatoes

2009-10-07T20:34:00.000-07:00

Serves 8

1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 chicken legs, skinless
4 chicken thighs without skin
1/4 cup extra virgin olive oil
2 cups potatoes, fingerlings or cubed
2 cups carrots, chopped
1 onion, diced
2 cups peppers, chopped
2 cups green tomato wedges
1 jalapeno, seeded and thinly sliced
2 cans coconut milk
2 teaspoons curry powder
salt and pepper, to taste

. Mix flour, salt and pepper in a large plastic bag and add chicken. Toss to coat chicken. Heat oil in a large Dutch oven over medium high heat. Add chicken, a few pieces at a time, and cook until golden brown then turn and brown other side. Remove to a platter and repeat with remaining chicken pieces, adding oil as needed. Remove all chicken to a platter. Add all vegetables to the Dutch oven and saute for a few minutes. Return chicken to the pot and nestle chicken in the vegetables. Combine coconut milk and curry powder, then pour over chicken. Cover and bake at 325 for 1 hour. Season with salt and pepper to taste and serve over jasmine rice.

Copyright 2009 by Cooking with Michele

Red Wine Sangria

2009-10-05T15:01:00.000-07:00

Serves 20

3 bottles dry red wine
1/2 cup brandy
1/2 cup sugar, dissolved in brandy
1 lemon, sliced
2 limes, sliced
2 oranges, sliced
1 pint strawberries, sliced
1 bottle cava

Combine wine, brandy, sugar and fruit and let marinate in a covered glass container in the refrigerator overnight. Just before serving, pour into a large punchbowl and add chilled cava.

Copyright 2009 by Cooking with Michele

Easy Ranch Dip and Dressing

2009-10-02T11:24:00.001-07:00

Yields 1 cup

1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon minced fresh dill
1-2 cloves garlic, minced fine
2 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2-3 tablespoons milk, optional

Combine mayonnaise, sour cream, dill, garlic, vinegar, salt and pepper and mix well. If you prefer a thinner salad dressing, add milk, one tablespoon at a time until you achieve the desired consistency.

Copyright 2009 by Cooking with Michele

Green Tomato Relish

2009-10-01T06:43:00.000-07:00

Yields 6 cups

Recipe adapted from The Atlantic

9 medium green tomatoes, cut into wedges
3 medium onions, cut into chunks
12 ounces orange marmalade, preferably Seville
4 cups brown sugar
1 cup cider vinegar
1/4 teaspoon crushed red pepper

Place tomatoes and onions into the bowl of a food processor and pulse until chopped into small pieces, but not pureed. Place vegetables in a large saucepan and add remaining ingredients. Bring to a boil, reduce to simmer, then cook uncovered until golden brown and quite thick, 1-2 hours. Place in clean, sterilized jars and can, allowing jars 10 minutes to boil in the canner. Alternatively, freeze in plastic bags.

Copyright 2009 by Cooking with Michele

Plum BBQ Sauce

2009-09-25T11:45:00.000-07:00

Yields 3 cups

1 tablespoon extra virgin olive oil
1 large onion, diced, about 1 1/2 cups
1 1/4 pounds plums, pitted and chopped
1 large tomato, peeled, seeded and diced, about 1 cup
2 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon brown sugar
2 tablespoons ketchup
1/2 teaspoon salt

Heat olive oil in a saucepan over medium high heat and add onion; cook until slightly softened, about 3 minutes. Add remaining ingredients, bring to a boil, and simmer, uncovered, for about an hour. Puree using a stick blender and pour into a covered container to store in the refrigerator for up to 4 months.

Copyright 2009 by Cooking with Michele

Sweet Corn and Basil Ice Cream

2009-09-22T18:08:00.000-07:00

Serves 8

3 ears of corn
2 cups milk
1/2 cup sugar
5 egg yolks
2 teaspoons vanilla extract
1 cup basil stems, broken into pieces
2 cups heavy cream

Cut kernels of corn from the cob and process in a food processor until crushed and creamy. Place in a double boiler and add milk, sugar, egg yolks, vanilla, and basil stems. Cook over simmering water until creamy and slightly thickened, about 10 minutes. Remove from heat and pour into a large container; add heavy cream. Refrigerate until chilled, then remove basil stems and process in an ice cream maker according to manufacturer's directions. Finish freezing until firm the in the freezer.

Copyright 2009 by Cooking with Michele

Chicken Calzone

2009-09-15T06:04:00.000-07:00

Serves 8

1 loaf French bread, frozen, thawed per package directions
2 cups cooked chicken, shredded
2 cups mozzarella cheese, shredded
2 cups marinara sauce

Preheat oven to 350 degrees. After thawing bread and letting it rise once according to the package directions, roll dough out into a large rectangle and place on the baking sheet. Score the dough along the long sides leaving about 4 inches in the center to place the ingredients. Layer half of the cheese on the bottom, then the chicken, then the remaining cheese. Starting at one end, fold the flaps of dough over the ingredients, alternating from left to right. Bake for 20-30 minutes or until the crust is fully cooked and the cheese is melted. To serve, cut into slices and serve with marinara sauce.

Copyright 2009 by Cooking with Michele

Eggplant Marinara Bake

2009-09-10T17:29:00.000-07:00

Serves 6

2 medium eggplants, sliced 1/2" thick
cooking spray
salt and pepper
2 cups marinara sauce
8 ounces fontina cheese, sliced thin or grated
1/2 cup Parmesan cheese, grated

Heat a large grill pan over medium high heat and add eggplant slices. Spray each side with cooking spray and sprinkle with salt and pepper. Grill, turning occasionally, until golden brown grill marks appear on both sides. Remove to a platter and repeat with remaining slices. Spray an 8-inch square baking dish with cooking spray. Place a single layer of grilled eggplant slices on the bottom, layer with 1/3 of the fontina cheese and 2 tablespoons of the Parmesan cheese, then pour 1/3 of the sauce over the top. Repeat with two more layers, but on the top layer, place the fontina cheese on last. Cover with foil and bake at 350 degrees until bubbly, about 45 minutes. Let stand 10 minutes before slicing.

Copyright 2009 by Cooking with Michele

Barley Jambalaya

2009-09-09T10:40:00.000-07:00

Serves 6

Adapted from Operation Frontline Colorado - note this recipe is somewhat spicy, so if you prefer it less so, use less cayenne pepper.

1 cup pearl barley
4 cups water
2 whole bay leaves
2 medium celery stalks, diced
1 medium green bell pepper, diced
3 medium onions, diced
2 medium cloves garlic, minced
4 ounces turkey ham, diced into 1/4" pieces
1 tablespoon canola oil
28 ounces diced tomatoes, no salt added
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 teaspoons dried oregano
1 teaspoon black pepper

Rinse barley under cold water. Combine barley with water and bay leaves in a saucepan and bring to a boil over medium high heat. Reduce to simmer and cook until tender and the water has absorbed, about 45 minutes. Drain excess water and set aside. Heat oil in a large soup pot over medium high heat; add celery, peppers, onions, garlic and turkey ham and saute for 5-10 minutes. Add tomatoes, turn heat to high, and bring to a boil. Stir in pieces, cover reduce heat and simmer for about 15 minutes. Add cooked barley to the soup and more liquid if needed. Cook for an additional 5-10 minutes for flavors to meld. Remove bay leaves and serve.

Notes: You can alter this recipe using chicken or shrimp in place of the turkey ham. If you use quick cooking barley, do not precook it, but rather add the barley and water to the other ingredients and let it simmer together.

Copyright 2009 by Cooking with Michele

Penne with Green Bean Ricotta Sauce and Sausage

2009-09-08T16:52:00.000-07:00

Serves 4-6

1 tablespoon extra virgin olive oil
1 pound Italian sausage, ground
1 clove garlic
2 cups green beans, cooked very al dente
2 cups ricotta cheese, part skim milk
2 tablespoons extra virgin olive oil
salt and pepper, to taste
8 ounces penne pasta, cooked al dente, cooking water reserved

Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned and completely cooked through, using a wooden spoon to break up the pieces as it cooks. Drain excess fat. Place garlic clove in the food processor and whirl until minced; add green beans and ricotta and blend until smooth. Add olive oil and salt and pepper to taste and whirl to combine. Toss cooked penne pasta with sausage and sauce, adding reserved pasta water as necessary to thin the sauce.

Copyright 2009 by Cooking with Michele

BBQ Green Beans

2009-09-07T15:44:00.000-07:00

Serves 6

6 slices bacon, diced
1 medium onion, finely chopped
4 cups green beans, or yellow wax beans, trimmed
1/4 cup brown sugar
1/2 cup ketchup
1 tablespoon vinegar
1/2 teaspoon salt
1 tablespoon Worcestershire sauce

Heat a large saucepan over medium high heat. Add bacon and cook until crispy. Add onion and cook until slightly softened, about 3-5 minutes, stirring occasionally. Add beans, sugar, ketchup, vinegar, salt and Worcestershire sauce and stir together. Cover and bring to a boil, then reduce heat to simmer and cook, covered, until beans are tender crisp.

Vegetable Salsa with Black Beans & Avocado

2009-09-04T15:02:00.000-07:00

Serves 12

1 can black beans, drained and rinsed
1 red or green pepper, diced small
1 red onion, diced small
1 jalapeno, minced
1 avocado, diced small
1 large tomato, diced small
1 large carrots, diced small
2 cloves garlic, minced
1 ear of corn, kernels removed
2 limes, zested and juiced
2 tablespoons minced fresh cilantro
salt and pepper, to taste

Combine all ingredients and stir gently to combine. Salsa tastes best if you let it stand for 30 minutes before serving for flavors to meld. Serve with tortilla chips for dipping. Can also be used as a side dish, salad, a condiment for chicken, fish, or pork, or a filling for tortillas.

Copyright 2009 by Cooking with Michele

Red Mole Sauce

2009-09-01T17:02:00.000-07:00

Serves 4

2 chipotle peppers, dried
2 pasilla peppers, roasted
8 plum tomatoes, roasted
3 cloves garlic, roasted
1 teaspoon oregano
1 teaspoon cinnamon
1 tablespoon sesame seeds
1/2 teaspoon pepper
2 tablespoons canola oil
1 1/2 ounces Mexican chocolate
1/2 teaspoon salt
8 ounces tomato sauce

Soak chipotle peppers in hot water until soft. Remove seeds and stem. Puree chipotles, roasted peppers, tomatoes and garlic until smooth and set aside. Toast oregano, cinnamon, sesame seeds and pepper until fragrant. In a saucepan, heat canola oil, then add pureed vegetables, spices, chocolate, salt and tomato sauce. Heat until chocolate melts and then continue to simmer, covered, for 15 minutes, stirring frequently. If sauce is too thick, add water to thin as needed.

Copyright 2009 by Cooking with Michele

Lamb in Red Mole Sauce

2009-09-01T17:01:00.000-07:00

Serves 4

3 tablespoons canola oil
1 lamb shoulder roast, or 4 lamb shanks
salt and pepper
Mole Sauce

Heat oil in a large skillet. Season lamb on all sides liberally with salt and pepper, then sear in skillet until a brown crust forms on all sides. Lay browned lamb in a piece of heavy duty aluminum foil and pour mole sauce over. Seal tightly so that no air escapes and the sauce won't leak out. (Double foil is a good idea.) Bake at 325 degrees F for 3-4 hours, until lamb is tender and falls from the bone.

Copyright 2009 by Cooking with Michele

Spaghetti Bolognese

2009-08-31T17:54:00.000-07:00

Serves 4-6

2 tablespoons extra virgin olive oil
1 medium onion, minced fine
1 large carrot, minced fine
1 stalk celery, minced fine
1 pound ground beef (or mix of beef, pork and veal)
3 cloves garlic, minced
1 teaspoon crushed fennel seeds
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, crushed
1/4 cup chopped basil
2 14-ounce cans diced tomatoes
1/2 cup red wine
1/2 cup milk (or cream)
salt and pepper to taste

Heat oil in a medium saucepan over medium heat. Add onions, carrots, and celery and cook until soft, about 10 minutes. Add ground meat and brown, then add garlic and cook for 1 more minute. Add fennel, salt, pepper, red pepper, basil, tomato and red wine and bring to a boil. Reduce heat and simmer, uncovered, until reduced and thickened, about 30 minutes. Add milk and simmer until absorbed and thickened. Salt and pepper to taste and serve over cooked spaghetti or other pasta with a nice grating of Parmigiano Reggiano cheese.

Hummus-Eggplant Dip

2009-08-25T20:26:00.000-07:00

Serves 8

1 medium eggplant, peeled and cubed
1 large clove garlic
1 can chickpeas, drained
2 tablespoons extra virgin olive oil, or more if needed
1 banana pepper, diced fine
4 green onions, diced fine
salt and pepper, to taste

Preheat oven to 400 degrees. Spread eggplant on a baking sheet lined with parchment paper and drizzle with olive oil. Roast until tender, about 20 minutes. Add garlic to the food processor and whirl until minced. Add eggplant and chickpeas and process until smooth. Add olive oil in a steady stream with blade running, adding more as needed until a smooth dip consistency is achieved. Pour hummus into a bowl and stir in peppers and onions. Season with salt and pepper to taste.

Copyright 2009 by Cooking with Michele

Tarragon Ice Cream

2009-08-24T13:27:00.001-07:00

Serves 12

2 cups whole milk
1 cup sugar
8 egg yolks
1 cup fresh tarragon leaves, tightly packed
1 whole vanilla bean, cut in half lengthwise
4 cups heavy cream

Whisk together the milk, sugar, egg yolks, and tarragon in a double boiler. Add vanilla bean and cook over simmering water until the mixture thickens, about 10 minutes, stirring frequently. Remove from heat and add heavy cream. Refrigerate overnight to allow tarragon to infuse its flavor. Strain and freeze in an ice cream machine according to manufacturer's directions and then freeze until firm in the freezer.

Tarragon Peach Tart

2009-08-24T12:37:00.000-07:00

Serves 8

1 Basic Flaky Tart Crust (bottom crust only, recipe follows)
1 cup Frangipane (recipe follows)
1/3 cup sugar
2 sprigs tarragon
2 tablespoons water
1 tablespoon flour
10 peaches, peeled and cut in half, pit discarded

Preheat oven to 350°. Roll crust out into a large circle and press into an 11" tart pan, trimming the edges. Set aside to rest, covered lightly. Heat sugar, tarragon, and water in a small saucepan until the sugar is dissolved. Let cool slightly, then toss with peaches and flour. Gently spread frangipane across bottom of tart crust. Starting at the outside edge, place peach halves around, overlapping slightly, and continuing working in a circle until you fill the tart to the center. Bake until crust is browned, the peaches are softened, and the frangipane is bubbling up through the fruit, about 1 hour.

Basic Flaky Tart Crust
Makes 2 11-inch crusts

12 ounces all-purpose flour (about 2 cups)
8 ounces cold unsalted butter, cubed (16 tablespoons)
4 ounces cold water (about 1/2 cup)
1 tablespoon white vinegar
1/4 teaspoon salt

Blend flour, salt and butter in an electric mixing bowl on medium low until roughly combined; small lumps of butter should still be visible. Combine water and vinegar. With the mixer on medium low, add liquid slowly just until the dough comes together. When it begins to form a ball, stop adding liquid even if you have some left. Remove dough, pat into a ball and cut in half. Flatten each half in plastic wrap into a thick disk, about 5 inches wide. Wrap well and refrigerate for 1 hour or up to 24 hours. To prepare crust, remove dough and let sit for 30 minutes at room temperature before rolling on a light floured surface into a 1/8 inch thick crust. Transfer to the tart pan and gently press the crust into the edges of the pan, trimming away any excess crust. Wrap crust (in tart pan) in plastic wrap and refrigerate for 1 hour or up to 24 hours.

Frangipane
Yields 1 cup

1/4 cup unsalted butter, softened
1/4 cup sugar
3 ounces almond meal (called almond flour also)
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon rum extract (or flavoring)

Cream butter and sugar together until well mixed. Add almond flour and mix until smooth. Add beaten eggs one at a time, then stir in the flour and rum flavoring. Use immediately or wrap well in plastic wrap and freeze.

Fresh Zucchini Salad

2009-08-23T10:29:00.000-07:00

Serves 4

4 small zucchini (or 1 large, seeds removed)
1 small red onion
2 tablespoons extra virgin olive oil
1 lemon, zested and juiced
2 teaspoons sherry vinegar
salt and pepper, to taste

Thinly slice the zucchini with a mandoline or V-slicer. Cut the onion in half lengthwise then slice very thinly on the mandoline. Combine zucchini, onion and remaining ingredients and toss to combine. Season with salt and pepper and adjust oil and vinegar to taste. Let marinate, covered in the refrigerator, for 2 to 24 hours before serving.

Copyright 2009 by Cooking with Michele

Tomato Basil Crostini

2009-08-19T15:18:00.000-07:00

Serves 6

2 cups diced tomatoes
1 garlic clove minced very fine
2 tablespoons basil, chiffonade
2 tablespoons extra virgin olive oil (more or less to taste)
1 tablespoon balsamic vinegar (more or less to taste)
salt and pepper to taste
1 baguette, sliced
extra virgin olive oil, for brushing
sea salt

Combine tomatoes with garlic, basil, olive oil, and vinegar; add salt and pepper to taste. Cover and let sit at room temperature for 30-60 minutes for flavors to meld.

Brush baguette slices with olive oil, then sprinkle with sea salt. Bake at 400 degrees until lightly golden brown and crispy. Let cool and serve with tomato topping.

Copyright 2009 by Cooking with Michele

Squash Blossoms Stuffed with Goat Cheese

2009-08-18T14:21:00.000-07:00

Serves 8

8 large squash blossoms
4 ounces goat cheese, plain or flavored
1/2 cup flour
salt and pepper
1 large egg, beaten
1/2 cup bread crumbs
2 tablespoons extra virgin olive oil

Place 1/2 ounce goat cheese into the center of each squash blossom and gently press the flower closed so that it sticks to the cheese. Season flour with salt and pepper and dredge blossoms in flour, shaking off any excess. Dip into egg, then bread crumbs, then set aside and repeat with remaining blossoms. Heat a large skillet over medium high heat; add olive oil and cook squash blossoms until nicely browned on all sides, about 5 minutes total. Drain on a paper towel and season with salt and pepper while hot. Serve immediately for best results.

Copyright 2009 by Cooking with Michele

Turkey Breakfast Sausage

2009-08-17T19:43:00.000-07:00

Serves 6-8

1 pound ground turkey
1 tablespoon sage, minced
1 tablespoon thyme, minced
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon fennel seeds, crushed and toasted
1/2 teaspoon cracked black pepper
2 tablespoons extra virgin olive oil

Gently mix all ingredients together taking care not to overwork the meat. Form into small patties and chill slightly. Heat olive oil in a large skillet over medium high heat and fry patties a few at a time until nicely browned and cooked through.

Copyright 2009 by Cooking with Michele

Ginger Beef with Broccoli

2009-08-14T17:04:00.000-07:00

Serves 4

1 1/2 pounds steak, sliced thin
1 tablespoon minced ginger
2 large cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon canola oil
1 large onion, sliced
1 head broccoli, trimmed to florets
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sake, or mirin
1/2 cup water
1 tablespoon cornstarch
1 teaspoon sugar

Combine steak with minced ginger, garlic, soy sauce and canola oil and let marinate in the refrigerator for 30-60 minute. Heat a large skillet or wok over medium high heat and add beef; stir fry until lightly browned then remove to a place. Add vegetables to pan and stir fry until tender crisp. Mix remaining ingredients together. Return meat to the pan then add sauce, stirring until thickened.

Copyright 2009 by Cooking with Michele

Farro with Cucumbers, Tomatoes, Mint & Feta

2009-08-13T09:52:00.000-07:00

Serves 6

This dish makes a great salad or side dish, but is also hearty enough for a vegetarian main course thanks to the farro and cheese.

2 cups tomatoes, diced
2 cups cucumber, diced
2 cups farro, cooked and cooled
1 lemon, zested and juiced
2 tablespoons parsley, minced
2 tablespoons mint, minced
3 ounces feta cheese, crumbled
extra virgin olive oil, to taste
salt and pepper, to taste

Combine tomatoes, cucumber, farro, lemon zest and juice, parsley, mint and feta in a large bowl. Mix well then add olive oil, salt and pepper to taste.

Copyright 2009 by Cooking with Michele

Ginger-Garlic Steak

2009-08-12T16:09:00.000-07:00

Serves 4

3 cups red wine
2 large garlic cloves, minced
1 tablespoon minced ginger
1 1/2 pounds steak
salt and pepper, to taste

Combine red wine, garlic and ginger in a shallow baking dish large enough to hold the steak, then add the steak. Marinate in the refrigerator for 2 to 24 hours. Pat dry, season with salt and pepper, and grill to desired temperature.

Copyright 2009 by Cooking with Michele

Zucchini Salad with Lemon & Feta

2009-08-10T16:03:00.000-07:00

Serves 4

Adapted from Closet Cooking

4 cups shredded zucchini
1 lemon, zested and juiced
2 tablespoons mint, chopped
1 tablespoon dill, chopped
6 ounces feta cheese, crumbled
2 tablespoons extra virgin olive oil
salt and pepper, to taste

Combine zucchini with lemon zest, juice, mint, dill, feta cheese and olive oil. Toss to combine and season with salt and pepper to taste. Cover and let stand in the refrigerator for at least 2 hours and up to 24 hours before serving.

Copyright 2009 by Cooking with Michele

Plum Crumble

2009-08-09T14:14:00.000-07:00

Serves 6

cooking spray
12 plums, cut in quarters
2 cups whole oats
1/4 cup sugar
1/4 cup brown sugar
1 stick butter
1 teaspoon cinnamon

Spray an 8 x 8 baking dish with cooking spray then add plums. Mix oats, sugar, brown sugar and cinnamon with the butter, working the topping until the butter is well incorporated. Pour over the top of the plums and bake at 350 degrees until plums are softened and bubbling and the topping is lightly browned, about 30-40 minutes.

Copyright 2009 by Cooking with Michele

Baked Flaked Chicken

2009-08-07T09:33:00.000-07:00

Serves 4

2 large chicken breast halves, boneless
1/2 cup whole wheat flour
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1/4 cup skim milk
3 cups corn flakes, crushed

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil then spray with cooking spray. Remove tenderloin piece from each breast and then cut breasts into two pieces each. Combine flour and spices in a shallow bowl and mix well. Beat eggs and milk together in a second shallow bowl. Place corn flakes in a third shallow bowl. Coat chicken pieces in seasoned flour, shaking off any excess, then dip into egg mixture, then into corn flakes, pressing corn flakes into chicken. Place chicken on foil lined baking sheet, spray lightly with cooking spray, and bake until cooked through, about 20-30 minutes.

Copyright 2009 by Cooking with Michele

Citrus Pesto

2009-08-06T18:00:00.000-07:00

Serves 12

2 cups basil leaves, tightly packed
1 orange, zested and juiced
1 lemon, zested and juiced
2 cloves garlic, peeled
1/4 cup pine nuts, toasted
1/4 cup extra virgin olive oil
1/4 cup Parmigiano Reggiano cheese, grated
salt and pepper

In a blender or food processor, combine the basil leaves, orange and lemon zest, garlic and pine nuts. Process until finely chopped. Add the juice of the orange the lemon and process until smooth. With blender or food processor running, add the olive oil in a slow stream until smooth, then add Parmigiano cheese and pulse about 5 times to incorporate. Salt and pepper to taste.

Copyright 2009 by Cooking with Michele

Macerated Berries on Lemon Pound Cake

2009-08-04T13:58:00.000-07:00

Serves 8

Use whatever berries are available for this versatile recipe - either a single type of a combination as listed here.

2 pints strawberries
1 pint raspberries
1 pint blackberries
2 tablespoons brown sugar
2 tablespoons balsamic vinegar, aged is best
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces butter, unsalted, at room temperature, (2 sticks)
1 cup sugar
4 large eggs
1 tablespoon lemon zest (1 lemon)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
8 ounces mascarpone cheese, at room temperature
2 tablespoons heavy cream
2 ounces powdered sugar

Combine all berries with brown sugar and vinegar and toss gently to coat. Set aside for 1 to 3 hours to allow berries to break down slightly. Preheat oven to 325°F. Grease and flour an 8 1/2 by 4 1/2 by 3-inch loaf pan. Sift together flour, baking powder, and salt and set aside. Combine butter and sugar in the bowl of a mixer and cream on high speed. With mixer on low, slowly add dry ingredients to bowl, alternating with eggs. Scrape down sides of bowl to mix completely. Add zest, juice, and vanilla, and beat until just incorporated. Pour batter into prepared pan. Bake until a tester inserted into the center comes out clean and cake is golden brown on top, about 1 hour. Remove pound cake from the oven and allow it to rest in the pan for 10 minutes, and then remove and let cool on a wire rack for at least 30 minutes before slicing. Meanwhile, combine mascarpone with cream, then stir in powdered sugar. To serve, spoon a generous serving of berries over a slice of pound cake and top with a dollop of sweetened mascarpone cheese.

Copyright 2009 by Cooking with Michele

Zucchini Bread

2009-07-31T07:20:00.000-07:00

Makes 2 loaves

3 cups zucchini, shredded
3 large eggs
1 cup nonfat yogurt (or sour cream)
2 cups sugar
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
cinnamon sugar, optional

Preheat oven to 375°. Grease 2 metal loaf pans. In a large bowl, combine zucchini, eggs, yogurt and sugar. In a small bowl, combine remaining dry ingredients. Add dry ingredients and mix just until incorporated. Divide batter between 2 loaf pans. If desired, sprinkle top with cinnamon-sugar. Bake until toothpick comes out clean, about 45-50 minutes.Remove from oven and let cool for 15 minutes before removing from pan. If not serving immediately, wrap in plastic wrap and store in the refrigerator or freeze up to 6 months.

Copyright 2009 by Cooking with Michele

Summer Vegetable Orzo

2009-07-30T16:13:00.000-07:00

Serves 4

8 ounces orzo, cooked and drained, reserve 1 cup cooking water
2 tablespoons extra virgin olive oil
2 carrots, diced
1 yellow squash, diced
1 zucchini, diced
1 white onion, diced
2 cloves garlic, minced
2 tablespoons parsley, minced
1/4 cup basil leaves, minced
1/2 cup Parmesan cheese, grated
extra virgin olive oil, to taste
salt and pepper, to taste

Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add carrots, squash, zucchini and onion and cook until slightly softened. Add garlic, parsley, and basil and cook a few more minutes. Add pasta water as desired to make a light sauce and season with extra virgin olive oil and salt and pepper. Toss with grated cheese and serve.

Copyright 2009 by Cooking with Michele

Lime Vinaigrette

2009-07-29T05:54:00.000-07:00

Yields 1/2 cup

In small bowl, whisk together 2 tablespoons fresh lime juice, 2 teaspoons grated lime peel, 1/4 teaspoon minced garlic and 1/8 teaspoon salt. Slowly whisk in 6 tablespoons olive oil.

Copyright 2009 by Cooking with Michele

Orange-Cumin Vinaigrette

2009-07-29T05:52:00.000-07:00

Yields 1/3 cup

In small bowl, whisk together 2 tablespoons balsamic vinegar, 2 tablespoons fresh orange juice, 1/4 teaspoon ground cumin, 1/4 teaspoon pepper and 1/8 teaspoon salt. Slowly whisk in 1 tablespoon extra-virgin olive oil.

Copyright 2009 by Cooking with Michele

Fresh Herb Vinaigrette

2009-07-29T05:50:00.000-07:00

Yields about 1/4 cup

In small bowl, whisk together 1 tablespoon minced fresh herbs (such as basil and chives or parsley), 1 tablespoon balsamic vinegar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Slowly whisk in 3 tablespoons extra-virgin olive oil.

Copyright 2009 by Cooking with Michele

Champagne Vinaigrette

2009-07-29T05:48:00.000-07:00

Yields 1/4 cup

In large bowl, whisk together 1/4 cup extra-virgin olive oil, 1 tablespoon minced shallots and 1 teaspoon Dijon mustard. Whisk in 2 tablespoons champagne vinegar or white wine vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Strawberry Vinaigrette

2009-07-29T05:45:00.000-07:00

Yields about 1 cup

In food processor or blender, puree 1 cup sliced strawberries and 1 garlic clove. Add 1/4 cup extra-virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon packed brown sugar, 1 tablespoon chopped fresh chives, 1 teaspoon chopped fresh thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper; process until well-blended. If you prefer a thinner vinaigrette, add 2 to 4 tablespoons water.

Copyright 2009 by Cooking with Michele

Creamy Eggplant Dip

2009-07-28T07:01:00.000-07:00

Yields 2 cups

3 tablespoons extra virgin olive oil
2 large eggplant, peeled and diced
4 garlic cloves, roughly chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon toasted sesame oil
1/4 cup minced green onions or chives

Heat olive oil in a large skillet over medium high heat. Add eggplant and cook until slightly softened, about 5 minutes. Add garlic and continue cooking until eggplant is completely softened, about 5 more minutes. Puree in a food processor or, if you want to remove all the seeds, pass through a food mill. Add remaining ingredients, adjusting seasoning to your taste. Stir in green onions or chives and serve with pita chips for dipping.

Copyright 2009 by Cooking with Michele

Roasted Beet and Goat Cheese Napoleans

2009-07-27T20:34:00.000-07:00

Serves 4

4 large beets, roasted and peeled
8 ounces goat cheese, softened
2 cups baby arugula (or watercress)
Vinaigrette of your choice
Minced chives, for garnish

Slice beets about 1/4 inch thick using a mandoline or a very sharp knife. Using ring molds if you have them, layer a beet slices with a dollop of goat cheese between slices on salad plates, using one beet for each serving. Press down on all layers just until you see the cheese at the edges. Remove molds. Toss arugula or watercress with vinaigrette and mound on top of beets. Sprinkle with chives and serve.

Copyright 2009 by Cooking with Michele

Beef Skewers with Chimichurri Sauce

2009-07-24T20:30:00.000-07:00

Serves 4-6

½ cup extra virgin olive oil
2 tablespoons Sherry wine vinegar or red wine vinegar
Zest and juice of 1 lemon
2 garlic cloves, peeled
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried crushed red pepper
3 cups fresh green herbs such as parsley, cilantro, basil and mint
1 pound flank steak or skirt steak
Salt and pepper
Wooden skewers, soaked in water

Combine olive oil, vinegar, lemon juice and zest, garlic, salt, black pepper, red pepper, and herbs in a blender and puree until smooth. Pour into a covered container and store at room temperature until the picnic. If making ahead, refrigerate the sauce, but let it stand at room temperature at least 1 hour before serving.

Freeze steak for 20 minutes before slicing thin pieces against the grain. Thread pieces of steak onto the skewers, and then grill over medium high heat just until seared, about 2 minutes per side. Serve with chimichurri sauce for dipping.

Copyright 2009 by Cooking with Michele

Duck Breasts with Almonds, Garlic and Cumin

2009-07-23T20:25:00.000-07:00

Serves 6 to 8
Recipe compliments of Susan Hermann Loomis, reprinted with permission

Individual duck breasts can be found in the packaged meats section of Whole Foods and are simple to cook yet elegant to serve.

2-3 pounds fattened duck breasts (skin on)
1½ cups freshly squeezed orange juice
1 teaspoon balsamic vinegar
2 tablespoons cold unsalted butter, cut into 8 pieces
Sea salt and freshly ground pepper
1½ cups whole almonds, coarsely chopped
3 large garlic cloves, thinly sliced
½ teaspoon cumin
½ teaspoon sea salt

Bring the orange juice to a boil, reduce heat, and simmer until the liquid has reduced to about 3/4 cup. Remove from heat, whisk in balsamic vinegar and reserve.

In a heavy skillet over medium heat, cook the dusk breasts, skin side down, until the skin is golden brown and most of the fat has melted, about 8-10 minutes. Turn the duck and cook until the meat is cooked on the outside but still medium rare, about 3-5 minutes. Remove the duck breasts and place them on a cutting board that will collect any juices. Season with salt and pepper.

Place 2 tablespoons of the melted duck fat into a medium saucepan over medium heat and add the almonds. Cook until toasty but not burned, about 5 minutes, then add the garlic, cumin and salt and cook until the garlic is golden and the cumin is fragrant, about 2 minutes. Remove from heat and season with salt.

Pour any juices from the resting duck into the orange sauce and whisk in the butter over very low heat so that it slightly thickens the sauce. To serve, mound a spoonful of the almonds onto each plate, slice the duck and lay overlapping pieces on top of the almonds, then drizzle with a little of the orange sauce.

Arroz con Pollo

2009-07-20T19:22:00.000-07:00

Recipe courtesy of Denise Cordova Mello
Serves 8

Chicken and rice is a class Mexican dish and you may substitute brown rice if you adjust the broth and cooking time. Denise recommends that you “serve with a smile”.

3 tablespoons butter
2 cups short grain white rice
1 tablespoon minced fresh parsley
1 small onion, diced
1 clove garlic, minced or crushed
1 bell pepper, seeded and chopped
2 tablespoons diced pimentos
3 1/2 cups chicken broth
1 small can of diced tomatoes (14.5 ounces)
Meat from 1 small chicken, shredded (keep warm)
Salt and pepper to taste

In a large saucepan over medium heat, brown rice in butter until toasted, stirring constantly to avoid burning. Stir in parsley, onion, garlic, bell pepper, and pimentos then add broth and tomatoes. Cover and bring to a boil, then reduce to simmer and cook for 20 minutes. To serve, alternate layers of rice and chicken on a platter and serve immediately.

Noodle Salad with Asian Peanut Dressing

2009-07-18T17:48:00.000-07:00

Serves 4

1/4 cup peanut butter
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon chili sauce
1 teaspoon sesame oil, toasted or spicy variety
1 tablespoon grated ginger root, or more or less to taste
lime, zested and juiced
1/4 cup canola oil
8 ounces spaghetti, cooked and drained
3 carrots, shredded
1/4 cup cilantro, chopped
2 green onions, chopped
salt and pepper, to taste

Combine peanut butter, vinegar, soy sauce, chili sauce, sesame oil, ginger, lime zest and juice, and canola oil in the blender and blend until smooth. Taste and adjust any ingredients according to your tastes. Toss spaghetti (or soba noodles) with the carrots, cilantro and green onions and dress with desired amount of peanut dressing. Salt and pepper as you like, then serve warm, room temperature, or cold.

Copyright 2009 by Cooking with Michele

Shrimp with Romesco Sauce

2009-07-15T06:46:00.000-07:00

Serves 8-10

3 tomatoes, halved
10 cloves garlic, peeled
2 slices bread, crusty
1/2 cup almonds, whole, with skin on
1/2 cup hazelnuts (or pine nuts)
1 pimiento (or roasted red pepper)
1/2 cup red wine vinegar
3/4 cup olive oil
1 teaspoon paprika
2 teaspoons kosher salt
3 tablespoons olive oil
2 pounds medium shrimp, tails on (25 per pound size)

In a 450° oven, roast the tomatoes, garlic, bread, and nuts on a baking sheet for 15 minutes. Transfer to a food processor pulse to roughly chop. Add the pimentos, vinegar, oil, paprika, and salt and pulse until well combined. Toss the prawns in half the Romesco sauce to coat, and spread in a single layer on a baking sheet. Roast for 15 minutes, or until shrimp are just barely cooked through. Serve with remaining sauce for dipping.

Copyright 2009 by Cooking with Michele

Creamy Summer Vegetable Pasta

2009-07-14T14:34:00.000-07:00

Serves 2-3

1 tablespoon extra virgin olive oil
1 small yellow squash or zucchini, diced
1 small fennel bulb, sliced thin
1 cup Swiss chard, sliced in ribbons
1 clove garlic, minced
1/4 cup basil leaves, chiffonade
2 Roma tomatoes, diced
1/2 cup heavy cream
1/4 cup half and half
4 ounces penne pasta, cooked and drained
1/4 cup Parmesan cheese, grated
salt and pepper, to taste

Heat oil in large skillet over medium high heat. Add squash and fennel and cook until slightly softened. Add Swiss chard and garlic continue to cook until the chard begins to wilt. Add Basil, tomatoes, cream, and half and half, and simmer until slightly thickened and tomatoes are warmed through. Add pasta and cook together for 1 minute. Remove from heat and add cheese and salt and pepper to taste.

Copyright 2009 by Cooking with Michele

Quick Zucchini Soup

2009-07-13T19:44:00.000-07:00

Serves 8

1 tablespoon extra virgin olive oil
1 large onion, diced
3 cloves garlic, chopped
8 cups zucchini, roughly chopped
6 cups stock, chicken or vegetable
1 tablespoon fresh thyme, minced
1 cup half and half, optional
salt and pepper, to taste

Heat olive oil in a large stock pot over medium high heat, then add onion and cook until slightly softened, about 3 minutes. Add garlic and zucchini and cook for an additional 5 minutes, stirring occasionally. Add stock and thyme, cover, and bring to a boil. Reduce to simmer and cook until vegetables are all softened, about 20 minutes. Remove from heat and puree using a stick blender or in batches in a traditional blender. Add half and half, if using, then salt and pepper to taste.

Copyright 2009 by Cooking with Michele

Roasted Red Pepper Soup

2009-07-11T08:53:00.000-07:00

Serves 8

2 tablespoons olive oil
1 medium onion, chopped
1 fennel bulb, chopped
3 cloves garlic, chopped
6 red bell peppers, roasted and peeled
3 cups chicken stock
1 avocado, diced
1/2 cup creme fraiche
1 tablespoon lime zest

Heat a medium saucepan over medium high heat and add the olive oil. Add the onion and fennel and cook over medium until slightly soft, about 8 minutes. Add garlic and cook for 2 more minutes. Roughly chop the red peppers and add along with the chicken stock. Bring to a boil, then reduce and simmer for 30 minutes. Remove from heat and puree using an immersion blender. Alternatively, puree in a traditional blender working in batches after the soup has cooled slightly. Mix lime zest with creme fraiche. To serve, ladle soup into bowls and top with a few pieces of avocado and a dollop of the creme fraiche.

Heirloom Tomato Goat Cheese Tart

2009-07-09T12:03:00.000-07:00

Serves 6

1 1/4 cups flour
1/4 cup pine nuts, toasted
8 tablespoons butter, very cold, cut into small pieces
2 tablespoons water, or more if needed
8 ounces goat cheese, softened
8 ounces cream cheese, softened
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 1/2 pounds tomatoes, heirloom variety
basil oil
sea salt

Combine flour and pine nuts in a food processor and process until well mixed. Add butter and pulse several times just until mealy and butter has formed small pea size lumps. Add water, a little at a time, pulsing until enough water has been added to allow the dough to form a ball. Do not over mix. Remove dough (dough will be soft) and using a floured surface shape dough into a disk and wrap in plastic wrap. Refrigerate for one hour. Preheat oven to 350°. Remove dough from refrigerator and roll into a disk large enough to fill an 11-inch tart pan with a removable bottom. Trim excess dough from edges and dock crust with a fork. Line tart crust with parchment paper and pie weights (or dry rice or beans), and then bake for 15 minutes. Remove paper and bake an additional 10 minutes; remove from oven and let cool slightly. If you used rice or beans, discard. Combine goat cheese, cream cheese, basil, eggs, salt and pepper in a food processor and process until smooth. Pour into tart shell and bake until set, about 15 minutes. While tart is cooking, lay tomato slices on paper towels to remove some of the moisture, replacing towels as needed. Remove tart from oven and let cool slightly, then top with tomatoes in an overlapping fashion. To serve, garnish tart slices with a drizzle of basil oil and a sprinkle of sea salt.

Copyright 2009 by Cooking with Michele

Chicken Saltimbocca

2009-07-08T12:18:00.000-07:00

Serves 8

8 boneless chicken breast halves without skin
8 thin slices of prosciutto
16 large fresh sage leaves
1 cup flour, seasoned with salt and pepper
1/4 cup extra virgin olive oil
4 shallots, thinly sliced
1 cup Marsala wine
1 cup chicken stock
4 tablespoons butter
1/4 cup minced fresh parsley
4 provolone cheese slices, optional

Preheat oven to 375 degrees F. Pound chicken breasts between two sheets of wax paper until 1/4 inch thick. Lay two sage leaves and a slice of prosciutto on each. Fold in half and secure with a toothpick, then dredge in the seasoned flour. Heat olive oil in a large skillet over medium high heat, then add chicken breasts, searing until browned, about 3-5 minutes on each side. Work in two batches to avoid crowding in the pan. Remove browned chicken to a large oven-safe baking dish. Add shallots to the pan and stir until slightly softened, about 2 minutes. Add Marsala and chicken stock and cook until slightly reduced, about 3 minutes. Add parsley and butter, then pour sauce over chicken breasts. Top each piece of chicken with 1/2 slice of provolone cheese and bake until chicken is full cooked through and cheese has melted, about 5-10 minutes.

Copyright 2009 by Cooking with Michele

Kohlrabi Slaw

2009-07-07T13:23:00.000-07:00

Serves 4

2 kohlrabi, bulbs only, peeled
2 tablespoons canola oil
1 teaspoon sesame oil (toasted variety)
1 lime, zested and juiced
2 scallions, chopped
1 tablespoon mint, minced
salt and pepper, to taste

Shred kohlrabi bulbs on a box grater then toss with remaining ingredients. Add salt and pepper to taste. Let stand at least 15 minutes before serving for flavors to meld.

Copyright 2009 by Cooking with Michele

Farro and Summer Squash Gratin

2009-07-04T09:54:00.000-07:00

Serves 4

Farro is an ancient Roman grain that can be used much the same as rice or cooked barley.

1 tablespoon extra virgin olive oil
1 1/2 cups summer squash, diced small
3/4 cup red onion, diced small
2 tablespoons light butter
2 tablespoons flour
1 cup milk, 1% lowfat, heated
2 cups farro, cooked
2 tablespoons Parmesan cheese
3 ounces Gruyere cheese, grated
salt and pepper, to taste
1 cup croutons, seasoned, crushed

Preheat oven to 350 degrees. Heat olive oil in a large skillet and saute squash and onion until just barely soft. Set aside. In a small pot, melt butter and flour together and cook for 2 minutes. Whisk in heated milk, whisking constantly to avoid any lumps. In a large bowl, mix together the vegetables, white sauce, cooked farro, and cheeses. Spread into a greased 8 x 8 oven safe casserole dish. Pour crushed croutons over the top and bake until bubbly, about 30 minutes.

Copyright 2009 by Cooking with Michele

Tossed Tomato Caprese Salad

2009-07-03T16:27:00.000-07:00

Serves 4

This classic Italian salad is perfect for picnics and easy to transport in a tossed version. For a pretty presentation, serve Insalata Caprese mounded over the Grilled Garlic-Tomato Bread.

1/2 pound mozzarella cheese, fresh
20 cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1-2 tablespoons fresh basil leaves, torn or chopped
Salt and pepper

Cut mozzarella into 1/2 inch cubes and combine with cherry tomatoes in a mixing bowl. Add olive oil, vinegar, and basil and toss to coat. Salt and pepper to taste; let stand a few minutes for flavors to meld, and then serve at room temperature.

Copyright 2009 by Cooking with Michele

Tarragon Red Potato Salad

2009-07-01T11:50:00.000-07:00

Serves 2

8 ounces baby red potatoes, scrubbed
2 tablespoons mayonnaise, regular or light
1 heaping tablespoon minced red onion
1 tablespoon minced fresh tarragon
Salt and pepper to taste

Cube potatoes and boil until just barely fork tender, then drain and refrigerate until cooled. Toss with mayonnaise, onion, and tarragon, then season with salt and pepper to taste.

Copyright 2009 by Cooking with Michele

Snow Creek Ranch Strip Steaks with Porcini Mushroom Rub

2009-06-30T11:32:00.000-07:00

Serves 2

1 Snow Creek Ranch NY strip steak with bone in, about 1 pound
1 ounce dried porcini mushrooms
1 tablespoon coarse sea salt
1 tablespoon black peppercorns
2 teaspoons garlic powder

Trim any large chunks of fat from the steak, living a thin layer around the steak. Grind porcini mushrooms in a spice grinder then add salt, pepper and garlic powder and grind everything together to create a dry rub.

Pat the steak dry they liberally coat with the dry rub, pressing it in to adhere. Grill over a low flame until meat reaches the desired temperature. Let stand 5 minutes under foil before cutting and serving.

Copyright 2009 by Cooking with Michele

Green Tomato Bread

2009-06-29T11:31:00.000-07:00

Yields 2 loaves (about 20 servings)

1/2 cup canola oil
8 ounces nonfat yogurt, plain
3 large eggs
1 cup sugar
1 cup Splenda (or use all sugar)
2 cups green tomatoes, pureed, juice drained and discarded
2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 teaspoon ground cloves

Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans, then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.

Copyright 2009 by Cooking with Michele

Summer Spaghetti Caprese Style

2009-06-28T08:04:00.000-07:00

Serves 4

Serve this light summer pasta dish warm or at room temperature.

8 ounces spaghetti, or angel hair pasta, cooked and drained
2 tablespoons extra virgin olive oil, or more to taste
2 large garlic cloves, minced
4 ripe tomatoes, seeded and diced
8 ounces fresh mozzarella cheese, diced
1/2 cup basil leaves, chopped
Salt and pepper, to taste
1/2 cup Parmesan cheese, grated

Heat olive oil in a large pot over medium high heat; add garlic and cook just until fragrant, about 1 minute. Add diced tomatoes and cook for 1 minute. Add pasta, mozzarella, and basil and toss to combine. Remove from heat and season with salt and pepper to taste; add more olive oil if desired. Serve with Parmigiano Reggiano cheese for topping.

Couscous with Chicken, Feta, and Dried Cranberries

2009-06-27T14:56:00.000-07:00

Serves 4-6

Dried cherries are a great substitute for the cranberries in this dish and ricotta salata cheese stands in well for the feta.

1 cup couscous
1 small bag of baby arugula or spinach
2 cups cooked chicken (warmed through)
½ cup dried cranberries
½ cup minced red onion
1 cup feta cheese, crumbled
2 tablespoons fresh mint leaves, minced
¼ cup extra virgin olive oil, more or less to taste
Salt and pepper to taste

Combine couscous with one cup boiling water, cover and let stand until the water is absorbed, about 5 minutes. While couscous is still warm, stir in the arugula, cover, and allow arugula to wilt slightly. Add chicken, cranberries, red onion, feta, and mint and toss to combine. Add extra virgin olive oil to taste and finish by seasoning with salt and pepper. Serve either warm or at room temperature.

Heirloom Tomato Salad

2009-06-26T15:57:00.000-07:00

Serves 6

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
salt and pepper, to taste
2 pounds tomatoes, heirlooms, variety of colors
1 large red onion, sliced thinly
2 cups croutons, garlic
8 ounces crumbled feta cheese, or Gorgonzola

Combine vinegar, mustard, oil, salt and pepper in a small covered container and shake well to combine. Cut tomatoes into wedges and combine with onion, croutons and cheese. Add desired amount of dressing and toss to combine. Allow to sit at room temperature for about 20 minutes before serving for flavors to meld.

Copyright 2009 by Cooking with Michele

Peach and Watermelon Sorbet

2009-06-25T13:09:00.000-07:00

Serves 8-10

3 cups very ripe peaches
3 cups watermelon

Puree fruit in the blender until smooth. Freeze in an ice cream machine according to manufacturer's directions, then continue freezing until firm in the freezer. Let thaw slightly to serve.

Copyright 2009 by Cooking with Michele

Carrot-Raisin Muffins

2009-06-24T16:50:00.000-07:00

Yields 30

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
2 cups shredded carrots
1 1/2 cups sugar
1/2 cup brown sugar
12 ounces nonfat plain yogurt
3 large eggs
2 small boxes raisins, optional

Preheat oven to 350 degrees. Mix together all flour, salt, baking powder, baking soda and cinnamon and set aside. Combine shredded carrots and sugar in a mixing bowl and mix to combine. Add yogurt and eggs and mix until well incorporated. Slowly add dry ingredients and mix just until combined; stir in raisins. Fill lined or greased muffin tins about 3/4 full and bake until a toothpick inserted in the center comes out clean, about 20 minutes.

Copyright 2009 by Cooking with Michele

Silken Avocado Salad Dressing and Dip

2009-06-23T07:13:00.000-07:00

Yields 2 cups

The lemon juice in this dressing adds a nice kick and also keeps the avocado green.

2 garlic cloves
8 ounces silken tofu
Zest of 1 lemon
¼ cup freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 ripe avocado, peeled and seeded

Mince garlic in a blender or food processor. Add tofu, lemon zest and juice, salt and pepper and blend until well combined. Roughly chop avocado and add to mixture, process until smooth. Serve immediately or cover and refrigerate.

Copyright 2009 by Cooking with Michele

Snickerdoodle Ice Cream

2009-06-20T15:15:00.000-07:00

Serves 10

1 cup sugar
2 cups whole milk
6 egg yolks
1 teaspoon vanilla extract
4 cups heavy cream
1 tablespoon cinnamon

Whisk together the sugar, milk and egg yolks and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently. Remove from heat and add vanilla, cream and cinnamon. Refrigerate until cool, and then freeze in an ice cream machine according to manufacturer's directions and then freeze until firm in the freezer.

Caprese Bites

2009-06-18T06:44:00.000-07:00

Serves 4-6

12 cherry tomatoes
8 ounces fresh mozzarella, cut into 12 cubes
12 medium sized basil leaves
Extra virgin olive oil
Balsamic vinegar
Salt and pepper
12 toothpicks

Skewer a cube of cheese, 1 basil leave, and a cherry tomato onto each toothpick. Lay flat in a plastic container and drizzle lightly with olive oil and balsamic vinegar, and then sprinkle lightly with salt and pepper. Bring to room temperature before serving if refrigerated.

Confetti Cupcakes with Buttercream Icing

2009-06-15T14:26:00.000-07:00

Yields 24 Cupcakes

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/3 cups sugar
1 1/2 cups butter, melted
1 tablespoon vanilla extract
1/2 cup milk
2 jars candy confetti sprinkles (Cake Mate)
Buttercream icing (recipe follows)

Preheat the oven to 350 degrees. Line 24 muffin tins with cupcake liners. Sift the flour, baking powder, and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. With mixer on low, add half of the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Stir in the confetti sprinkles, but don't over mix the batter. Fill each liner with about 1/3 cup of batter. Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes slightly, then remove from the tin and cool completely on a rack. When cupcakes are cool, frost with desired flavor frosting and decorate if desired.

Buttercream Icing

1/2 pound butter, lightly salted
1 pound powdered sugar, sifted
1 teaspoon vanilla extract

Using a mixer fitted with the paddle attachment, cream the butter until light and fluffy. Slowly add the sugar, scraping down the sides of the bowl. Add the vanilla and continue beating until the icing is smooth and light.

Copyright 2009 by Cooking with Michele

Grilled Pizza with Prosciutto, Figs, Gorgonzola and Arugula-Walnut Pesto

2009-06-14T08:22:00.001-07:00

Serves 6

1 small garlic clove
2 cups tightly packed fresh arugula leaves
1/4 cup toasted walnuts
1/3 cup extra virgin olive oil, or more if needed
salt and pepper to taste1 pound pizza dough ( enough to make a half sheet pan sized pizza crust)
6 fresh black figs
Olive oil for grilling
4 ounces Gorgonzola cheese, softened
1/4 pound thinly sliced prosciutto

Mince the garlic clove in a food processor until fine. Add arugula leaves, walnuts, and a bit of the olive oil and process, continuing to drizzle in olive oil until a pesto texture is achieved. Add salt and pepper to taste and set aside.

Spread or roll pizza dough to the desired thickness and set aside to rest a few minutes.

Slice off stems of figs and cut into quarters. Brush lightly with olive oil and grill over medium high heat until grill marks appear, about 3 minutes. Remove to a plate and set aside.

Brush pizza dough lightly with olive oil and place oiled side down on the grill. Cook over medium low heat until first side is lightly browned, about5-8 minutes, checking every couple of minutes for bubbles that need to be popped in the crust.

Flip crust over to the other side, and spread crust with most of the softened Gorgonzola cheese. Layer with prosciutto slices and place grilled figs on top. Drop remaining pieces of Gorgonzola over the top and continue to grill until the crust is fully cooked and the cheese has melted, about 5-10 minutes. If the crust is becoming too dark on the bottom but isn't cooked through, move the pizza to a side of the grill that is turned off and allow it to cook from indirect heat from the remaining side that is turned on.

Remove from grill and drizzle with arugula pesto, slice and serve.

Copyright 2009 by Cooking with Michele

Rosemary Ice Cream with Grilled Peaches

2009-06-08T15:28:00.000-07:00

Serves 8

1 cup whole milk
1/2 cup sugar
3 egg yolks
1/2 cup fresh rosemary, minced
2 cups heavy cream
1 teaspoon vanilla extract
8 ripe peaches, peeled*, cut in half, pit removed

Whisk together the milk, sugar, egg yolks, and rosemary and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently. Remove from heat and add vanilla and cream. Refrigerate overnight to allow rosemary to infuse its flavor.Strain and freeze in an ice cream machine according to manufacturer's directions and then freeze until firm in the freezer.

Grill peaches over medium high flame until grill marks appear and the natural sugars in the peaches begin to caramelize, about 3-5 minutes. Serve peaches with a scoop of rosemary ice cream.

*Note: to peel ripe peaches, score an X in the bottom of each peach and then drop into a large pot of boiling water for about 3 minutes. Remove peaches with a slotted spoon and transfer immediately to a large bowl of ice water. When peaches are cool skins should slip off easily.

Copyright 2009 by Cooking with Michele

Lemon, Garlic & Parsley Grilled Shrimp

2009-06-05T12:18:00.000-07:00

Serves 8-10

2 pounds medium-large shrimp, peeled and deveined, tails on
4 cloves garlic
1 lemon, zested and juiced
2 tablespoons minced fresh parsley
2 tablespoons extra virgin olive oil

Combine everything in a bowl and let marinate in the refrigerator for 20 minutes or up to 1 hour. Drain and blot shrimp dry before grilling over medium high heat just until barely cooked through, one to two minutes per side. Serve hot or refrigerate until ready to serve.

Copyright 2009 by Cooking with Michele

Grilled Romaine and Asparagus Salad with Pine Nut Dressing

2009-06-03T17:26:00.000-07:00

Serves 8

1 large shallot, roughly chopped
1 whole lemon, zested and juiced
1 tablespoon sherry vinegar, or more or less to taste
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 cup pine nuts, roughly chopped
3 heads romaine lettuce
24 asparagus spears, tough ends removed
extra virgin olive oil

Combine shallot, lemon zest and juice, and vinegar in food processor and whirl for about 30 seconds. With food processor running, slowly drizzle in olive oil, then add salt and pepper and pine nuts. Process until fairly smooth but a few pieces of pine nut are still visible, about 1 minute. Drizzle lettuce heads and asparagus with olive oil, then grill over medium high flame until nicely charred. Remove from heat and cut into one inch pieces.
Toss with desired amount of dressing and serve immediately so that lettuce and asparagus are still warm.

Copyright Cooking with Michele, 2009

Basil Marinated Grilled Chicken Breasts

2009-06-02T15:42:00.000-07:00

Serves 8

4 cloves garlic
2 cups lightly packed basil leaves
extra virgin olive oil, about 1/2 cup
1/2 teaspoon salt
8 boneless chicken breasts, patted dry so the marinade will stick)

Mince garlic in a food processor, then add basil and process until roughly chopped. Drizzle in olive oil until a thin ketchup consistency is achieved. Add salt and whirl for 5 seconds to combine.

Place chicken in a baking dish and pour marinade over chicken, turning pieces to coat evenly. Cover and refrigerate for 4 hours.

Grill over medium high heat until cooked through, about 8 minutes per side.

Copyright Cooking with Michele, 2009