Thursday, November 20, 2014

Cranberry Sauce & Relish Recipes

Thanksgiving always means cranberry sauce to me. I’ve been making my own cranberry sauce for years and today I’m featuring some of my all time favorites that have appeared previously on My Carolina Kitchen, each with its own special twist and worthy of another showing. Each year I normally try a new cranberry sauce, but vertigo continues to give me problems so for now I’ll be sticking with these sure-to-please favorites.  

The first is our traditional cranberry sauce flavored with red wine with a citrus undertone. I call it “French” cranberry sauce because of the red wine, even though the French don’t have a cranberry sauce that I know of. No matter how many new ones I try, this one will always be my favorite.

My Carolina Kitchen’s French Cranberry Sauce
A citrus twist on a classic – serves 12
Printable Recipe

1 (12 ounce) package of fresh or frozen cranberries
2 cinnamon sticks
1 cup dry red wine, preferably French
¾ cup to 1 ½ cups sugar, or to taste (I used 1 cup)
2 navel oranges

Put the cranberries (no need to thaw if they’re frozen) in a sauce pan with the one of the cinnamon sticks, red wine, and sugar. Zest the tangerines and set aside half of the zest for a garnish. Add the remaining zest and the juice of both tangerines to the cranberry mixture. Stir the cranberry mixture and bring to a boil.  Partially cover the saucepan and simmer about 15 minutes, until the cranberries have burst. Remove from the heat, let cool, and discard the cinnamon stick. The sauce will firm up as it cools. It can be refrigerated, covered, for up to five days. At the last minute, using a microplane rasp style grater, grate a little cinnamon “dust” over the cranberry sauce and garnish with the remaining citrus zest. Serve at room temperature.

This cranberry sauce is a mixture of fresh cranberries and dried tart cherries, flavored with crème de cassis, a popular French black current-flavored liqueur commonly used in a Kir or a Kir Royale. The cherry flavor really comes through in this cranberry sauce and offers a new and exciting taste to the traditional.

Cranberry Sauce with Cassis and Dried Cherries
Cooking Light – serves 12
Printable Recipe

1 tablespoon canola oil
½ cup finely chopped shallots
2/3 cup dried tart cherries
½ cup crème de cassis (black currant-flavored liqueur)
¾ cup sugar
1 (12 ounce) package fresh cranberries
1 ½ teaspoons grated fresh lemon rind

Heat a medium saucepan over medium heat. Add oil, swirl to coat the pan. Add shallots and sauté for 4 minutes or until tender, stirring occasionally and taking care not to let them brown or burn. Add cherries, crème de cassis, sugar, and cranberries and bring to a boil. Reduce heat and simmer for 8 minutes or until cranberries began to pop, stirring occasionally. Remove from the heat and stir in the lemon rind. Cool to room temperature.

The next recipe is a relish and would be good with smoked turkey. It’s from a very old Cooking Light recipe and is fairly low in sugar compared to most cranberry sauces. It cooks for a relatively short period of time compared to most cranberry sauces.

Sweet & Sour Cranberry Relish
Adapted from an old Cooking Light recipe – serves 6
Printable Recipe

½ cup chopped onion
1 teaspoon minced garlic
2 cups fresh cranberries
6 tablespoons sugar
2 tablespoons water
2 teaspoons good cider vinegar

Coat a saucepan with cooking spray. Place over medium high heat until hot. Add the onions and garlic and sauté until tender. Add cranberries, sugar and water and bring to a boil. Cook 3 to 5 minutes or until mixture is thickened. Stir in the vinegar. It can be refrigerated, covered, for up to 3 days. Serve at room temperature.

This is a citrusy one flavored with dried figs and crunchy nuts. It is another relish and I really enjoyed the crunch of the nuts. My mother used to make a molded cranberry jelly with pecans and the nuts in this one brought back fond memories for me of my childhood. I can still see the pecan tree in the back yard and remember well what a chore it was to crack the pecans and separate the nuts from the shells.

Cranberry Fig Relish
Cooking Light – serves 12
Printable Recipe

1 cup fresh orange juice (about 4 oranges)
¾ cup chopped dried figs
½ cup dry red wine
½ cup granulated sugar
¼ cup packed brown sugar
1 (12 ounce) package fresh cranberries
1/3 cup chopped roasted fresh pecans or walnuts

Combine the orange juice, figs, and red wine in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer 10 minutes. Add both sugars and the cranberries. Cook over medium heat for 10 minutes or until mixture is slightly thick and berries pop, stirring occasionally. Cool slightly. Stir in pecans. Cover and chill. If you make this a few days ahead, leave out the nuts until just before serving so they remain crunchy.

The last one is fresh cranberry relish and it’s important that you use fresh cranberries, not frozen ones, because the cranberries are not cooked in this recipe. The ingredients may sound a bit strange, but the fresh flavors of the cranberries and oranges are very refreshing. The relish just bursts in your mouth and the crunch of the nuts gives it a nice dimension. The first bite reminded me of fresh oranges flavored with cranberries and it looks like colorful sunrise on the plate.

Fresh Cranberry Relish
Adapted from Red Book magazine – makes 2 cups
Printable Recipe

1 (12-ounce) bag fresh cranberries (do not use frozen cranberries)
1 small navel orange (unpeeled), quartered or if large, cut into 1/8’s
¼ cup good orange marmalade
¼ cup sugar
¼ cup golden raisins, chopped
2 tablespoons prepared horseradish
½ cup chopped walnuts or pecans, toasted, plus a little for garnish
A half slice of fresh orange for garnish

In a food processor, roughly chop cranberries, oranges, sugar, raisins and horseradish to combine. (Check to make sure the oranges are fully incorporated before continuing.) Remove relish from processor and stir in the nuts. Cover and refrigerate until well chilled, about 2 hours. Relish can be made 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before serving and garnish with a chopped nuts and fresh orange slice.

For better viewing, click on photos to enlarge.  

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Weekend Bites at Simple Recipes.
Have a nice weekend everyone.

Thursday, November 13, 2014

Ina Garten’s Beef Bourguignon

When the weather turns chilly you can never go wrong with comfort food. Beef Bourguignon happens to be one of our favorite comforting dishes. I’ve had vertigo and haven’t been able to do much, so I hope you don’t mind a repeat of this Ina Garten favorite, first seen here. In south Florida our normally sunny skies and pleasant temperatures changed over the weekend as the cold front brought us a damp and chilly Sunday. Of course that was nothing compared to the cold blast of Arctic air that is affecting many of you.

I hope you’ll come in from the cold and enjoy a bowl of rich French deliciousness. Beef bourguignon can be made in advance and actually it taste even better the next day.

Ina’s Beef Bourguignon
Adapted from The Barefoot Contessa via The Food Channel – serves 6
Printable Recipe

1 tablespoon olive oil
¼ pound apple wood smoked bacon, diced
2 1/2 pounds chuck beef, trimmed of excess fat & cut into 1-inch cubes
Kosher salt & freshly ground black pepper
1 pound carrots, peeled, then sliced diagonally into 1-inch chunks
2 yellow onions, peeled and sliced
2 teaspoons chopped garlic (2 cloves)
1/4 cup Cognac or brandy
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
2 cups fat free, low sodium beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions (or fresh small onions, parboiled & browned)
1 pound fresh mushrooms, stems discarded, caps thickly sliced
Country bread or sourdough, toasted or grilled and rubbed with garlic clove, or if you prefer, buttered noodles or creamy mashed potatoes
1/2 cup chopped fresh flat leaf parsley for garnish

Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate lined with paper towels.

Dry the beef cubes well with paper towels, then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots and the sliced onions in the fat in the pan, season with salt and freshly ground black pepper, and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 minute more. Remove the pan from the heat and add the ¼ cup of cognac. Stand back and ignite with a match to burn off the alcohol. (You can add up to ½ cup of cognac if you wish).

Put the meat and bacon back into the pot with the juices. Add the bottle of red wine plus, enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Time out for a cook’s note: If you wish to prepare this dish in advance, at this point when it cools you can cover it and keep it covered for several days in the refrigerator. We like to skim off the excess fat from the top with a spoon when it’s removed from the refrigerator and still cold. Braises served the next day are always better for maximum flavor.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the small whole onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on one side with a cut clove of garlic. For each serving, spoon some stew over a slice of the bread and sprinkle with some chopped fresh parsley. Buttered noodles or creamy mashed potatoes make a delicious base for the bourguignon as well.

I will be sharing this with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, and Weekend Bites at Simple Living.  

Have a great weekend everyone. 

Thursday, November 6, 2014

Barefoot Contessa’s Parmesan Chicken topped with Salad Recipe

Parmesan chicken topped with a salad is one of our favorite Ina Garten recipes. Often it’s the recipe I go to when I want a dinner that’s not complicated but guaranteed to be delicious every time.

Recently I received my copy of Ina’s latest cookbook Make It Ahead and already I can tell I’m going to love this book. It’s full of Ina’s normal solid, no nonsense advice and no-fail tasty recipes that we’ve come to expect from her plus they all can be made ahead.

This recipe for Parmesan chicken topped with a green salad could have easily been in her new Make It Ahead book. If you let the chicken rest on a rack in the refrigerator for about half an hour it helps to dry the coating so it won’t steam when sautéing. The vinaigrette for the salad can be made a couple of days ahead and left to chill in the refrigerator. Salad ingredients can be cleaned and assembled in advance, so the only thing left to do at the last minute is to brown the chicken (which does require a bit of attention) and toss the salad.

This chicken recipe is similar to a family favorite I’ve made for years – my father’s unfried chicken here. The only major difference is that this chicken is pounded flat plus there’s Parmesan cheese in the bread crumb coating. My father always added several generous shakes of hot sauce such as Tabasco to his egg mixture for extra flavor and I like to do the same. I've used our house vinaigrette because it's very similar to Ina's lemon vinaigrette minus the shallots. Spring mix is my favorite combination of greens, but as you’ll notice in the photos, some of the darker lettuces don’t photograph well. Next time for appearance sake if I were photographing the salad, I would use all light green lettuces.

The charm of this dish is the cold crispy salad greens atop hot “fried” chicken. If you are a fried chicken lover, I know you’ll really like this sophisticated version sautéed in good butter and quality olive oil. Here, why don’t you have a bite?

Parmesan Chicken with Salad
Adapted from Barefoot Contessa Family Style by Ina Garten – serves 6
Printable Recipe

6 boneless, skinless chicken breasts, trimmed of excess fat
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoons freshly ground black pepper
2 large eggs
A few good dashes of hot sauce, such as Tabasco
1 ¼ cups seasoned dry bread Italian style bread crumbs
½ cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Meslun salad greens for 6
About 6 small handfuls of grape tomato halves for color, optional
My Carolina Kitchen’s French vinaigrette (recipe below)

Sprinkle two sheets of wax paper or plastic wrap with a few drops of water to keep them from tearing. Pound the chicken breasts between wax paper or plastic wrap until they are ¼ inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt and pepper on a sheet of wax paper. In a bowl, beat the eggs with 1 tablespoon of water and a few good dashes of hot sauce. On another sheet of wax paper, combine the bread crumbs and ½ cup grated Parmesan cheese. Coat the chicken breast on both sides with the flour mixture, shaking off the excess, dip both sides into the egg mixture, then dredge both sides in the bread-crumb cheese mixture, pressing lightly. Place breaded chicken on a rack on a sheet pan and refrigerate for about 30 minutes to help dry the coating so it won’t steam when sautéing.

While the chicken is chilling, chill a bowl for the salad, make the vinaigrette and store in the refrigerator. If you like, the vinaigrette can be made several days in advance and kept in the refrigerator.

Remove the chicken from the refrigerator. Heat 2 tablespoon of butters and 2 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts, taking care not to crowd the pan, on medium-low heat for about 2-3 minutes on each side, or until cooked through, taking care not to let the cheese burn. Add more butter and oil and cook the rest of the chicken breasts. You may wish to do the chicken in batches. The chicken breasts can be kept warm for about 15 minutes on a sheet pan in a 200-degree oven or your warming drawer.

At the last minute toss the salad greens in the chilled bowl with vinaigrette and optional grape tomato halves. Place a chicken breast on each plate, sprinkle with a little sea salt, mound salad greens on top of the hot chicken, add a few more grains of sea salt to the salad and serve right away. Pass extra grated parmesan at the table if desired.

My Carolina Kitchen’s French Vinaigrette
Serves 6

3 tablespoons freshly squeezed lemon juice (2 lemons), or limes or red wine vinegar also work well
9 tablespoons good olive oil
2 teaspoons Dijon mustard
Couple of dashes of hot sauce, such as Tabasco
Maldon sea salt, or other good sea salt, and freshly ground black pepper to taste
Place all of the ingredients into a jar with a tight fitting lid and shake well.  Can be made in advance and stored in the refrigerator and also saves well for several days. Easily doubled or tripled.

Cook’s note: The mustard is used to emulsify the vinaigrette and to keep it from separating. The hot sauce brings added flavor and is highly recommended.

For better viewing, click on photos to enlarge.

Thank each of you for the kind comments last week and your support of My Carolina Kitchen for the past six years. The winner of last week’s giveaway,
Little Paris Cookbook, is Kaye Barley. Congratulations Kaye. Please email me your address and I’ll get the book right off to you right away.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Weekend Bites at Simple Recipes.    
Have a great weekend everyone.

Thursday, October 30, 2014

6th Blog Anniversary and a Cookbook Giveaway

My Carolina Kitchen is celebrating its 6th blog anniversary this month. I can hardly believe it’s been six years and that old saying must be true – “time flies when you’re having fun.”  And fun it has been. But for me the best part is the opportunity to get to know you my readers better. The blogging community is such a wonderfully supportive group and it is a real pleasure to be a part of it. Meakin & I have been fortunate to meet many of you in person, often including your spouse and family. We hope to meet even more of you in the future.

To thank my loyal followers, I’m giving away a copy of The Little Paris Kitchen by Rachel Khoo. I first got to know Rachael from her series television series The Little Paris Kitchen. For those of you who may not be familiar with Rachael, she moved to Paris to study patisserie and consequently fell in love with the city. She opened her very own restaurant in Paris in her tiny kitchen there, a very itsy bitsy kitchen in fact. That launched her career and she is now a bestselling author. Her wit and personality will definitely put a smile on your face.

It’s easy to qualify to win the cookbook. All you have to do is be a follower of My Carolina Kitchen and leave a comment below saying so and also what is your favorite French food. Following by email counts too. For an extra chance, follow My Carolina Kitchen on Facebook, but be sure to make that a separate comment. Please leave your comments no later than next Wednesday, November 5 at 5 PM Eastern Standard Time. I will announce the winner here next Thursday, November 6, 2014.

At anniversary time I usually feature the most popular posts from the past. This year I thought it might be fun to talk about one of our favorite places to eat in the Palm Beach area and also one of the surprise recipes that has been a big hit on Pinterest – my sweet & spicy pineapple salsa for a luau that I served at Larry (Big Dude’s) Annual Blogger Get-together at Tellico Lake in eastern Tennessee a couple of years ago when the theme for the party was an Hawaiian Luau, post & pictures here. Larry made smoked pork butts that were wrapped in banana leaves as well as smoked ribs below for the Luau.

It turned out that the sweet & spicy pineapple salsa was a perfect complement to BBQ. The recipe was inspired by a sweet and spicy salsa I first tasted at Little Moir’s Food Shack, a funky fish joint on the east coast of Florida just north of Palm Beach. It blew my socks off from the very first bite. I had never ever tasted anything that even resembled the burst of flavors in the fruit salsa. Moir’s changes the fruit in the salsas depending on the season and what’s the freshest.

Sweet & Spicy Pineapple Salsa/Sambal
My Carolina Kitchen’s version of Fruit Salsa from Little Moir’s Food Shack, Jupiter, Florida – serves 4
Printable Recipe

½ of a pineapple, peeled, cored, and chopped
1 large mango, peeled and chopped
1 tomato, seeded & diced (Roma tomatoes work well)
½ red onion, minced
Juice of ½ to 1 lime or to taste
1 tablespoon hot pepper, such as a jalapeno, minced (or more to taste)
2 rice unseasoned rice vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey (or more to taste)
Kosher or sea salt and freshly ground black pepper
3 tablespoons minced fresh cilantro
3 tablespoons fresh basil, cut in a chiffonade
Hot sauce, such as Tabasco, as needed

Place first six ingredients in a large bowl and toss gently. In a jar with a tight fitting lid, add the vinegar, olive oil and honey and shake well. Pour over the fruit and season with salt & pepper. Add basil and cilantro and toss gently. Taste the mixture for seasonings and add more hot pepper, lime, or honey to taste. You want a nice balance of sweet and spicy. Sometimes I add a few dashes of hot sauce, such as Tabasco, for more heat. Let mixture stand at room temperature for about 30 minutes.

This is great with any fish dish and is also incredible served with BBQ.

Photo of Little Moir's Food Shack dining room courtesy of Big Dude's Eclectic Ramblings

Little Moir’s Food Shack is in an ordinary looking strip mall near a Publix Supermarket on the corner of A1A and Indiantown Road in Jupiter, Florida, just north of Palm Beach. You could easily miss it if you weren’t looking for it, but don’t let the looks of the place deceive you. Owner Mike Moir (rhymes with foyer) is the Chef and an absolute genius when it comes to seafood. He calls his cooking style “a simple twist of taste,” but it a far cry from simple taste. The tastes he creates will excite your taste buds and make your mouth sing. The soups change daily and are incredible too. Meakin’s favorite is panko fried oysters over greens, mixed fruit and gorgonzola. My favorite dish is the tuna basil rolls with wasabi dipping sauce served with their spicy fruit salsa (very similar to the pineapple one above) Here’s a link to My Carolina Kitchen’s version of Little Moir’s Food Shack Sweet & Spicy Fruit Salsa.

Little Moir’s Food Shack is a DO NOT MISS if you are in Jupiter, Florida and it’s well worth the short drive north from Palm Beach.

I hope you’ve enjoyed my walk down blog memory lane. Don’t forget to leave a comment to win Rachael Koo’s The Little Paris Kitchen cookbook as a thank you for being a follower of My Carolina Kitchen. How to qualify for the give-away is above. Offer ends next Wednesday, November 5, 2014 at 5 PM Eastern Standard Time. The contest has ended and the winner of the cookbook is Kaye Barley. Congratulations Kaye.

For better viewing, click on photos to enlarge.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Weekend Bites at Simple Recipes.

Have a great weekend everyone & Happy Halloween.

Thursday, October 23, 2014

Tuscan White Bean Salad with Slow-Roasted Tomatoes

In theory this is a salad, but it’s more of what I think of as comfort food. It’s the kind of food I crave when the weather starts to cool. Even though the recipe looks long, it’s very simple to make and doesn’t require a lot of attention while is cooks.

Most likely you already know out of your head how to cook dried beans and to roast tomatoes and if you do, there’s nothing much left to do other than to assemble the salad. It’s perfect for serve yourself buffets or double or triple it for a covered dish party.

If you’re in a pinch for time, you could substitute canned beans. But I think beans cooked from scratch always taste superior in flavor as well as have a nicer texture. In truth, they beans practically cook themselves and require very little attention from you.

Tuscan White Bean Salad with Slow-Roasted Tomatoes  
Adapted from Williams Sonoma’s Cooking for Friends – serves 4 – 6
Printable Recipe

Slow roasted tomatoes – recipe below
Slow cooked Tuscan white beans – recipe below
¼ cup fresh oregano leaves + a few for garnish
¼ cup extra-virgin olive oil
¼ cup champagne vinegar
Sea salt and freshly ground black pepper

Place roasted tomatoes in a bowl. Add cooked white beans, oregano, olive oil, and vinegar and toss to combine. Season to taste with sea salt and freshly ground black pepper. Serve in bowl or transfer to a platter. Garnish with fresh oregano leaves.

Cook’s notes: This salad is excellent served either warm or at room temperature. It’s perfect for a serve yourself buffet or to double it for a covered dish party.

Slow Roasted Tomatoes
Adapted from Williams Sonoma’s Cooking for Friends – serves 4 – 6

8 to 10 plum tomatoes or 2 cups cherry tomatoes, halved lengthwise
About ¼ cup good extra-virgin olive oil
About 1 teaspoon sugar
2 cloves of garlic, thinly sliced
Sea salt and freshly ground black pepper

Preheat the oven to 300 degrees F. Lightly oil a rimmed baking sheet. Arrange tomatoes, cut side up, on prepared baking sheet. Drizzle with olive oil and sprinkle evenly with sugar, garlic, and generous amounts of salt and pepper. Roast tomatoes until deep red and wrinkled, 2 – 2 ½ hours for medium or plum tomatoes and 1 hour for cherry tomatoes. Remove from oven and let cool on baking sheet. Taste for seasonings and serve warm or at room temperature.

Cook’s notes: If you can find them, yellow tomatoes added to red tomatoes make a pretty combination.

Slow-cooked Tuscan White Beans
Adapted from Williams Sonoma’s Cooking for Friends – serves 6

2 cups dried white beans such as cannellini or great northern
2 sprigs of fresh rosemary
2 springs of fresh thyme
2 bay leaves
4 cloves of garlic, lightly crushed
Sea salt and freshly ground black pepper
¼ cup extra-virgin olive oil

In a large Dutch oven, combine beans, rosemary, thyme, bay leaves, garlic and 8 cups of water. Cover and slowly bring to a simmer over low heat. Simmer uncovered, until beans are tender but not mushy. About half-way through the cooking process, add 1 tablespoon sea salt. Remove from heat and let cool, covered for 15 minutes.

Drain beans and discard their cooking liquid. If desired, discard rosemary, thyme, bay leaves, and garlic. Sprinkle the beans with pepper and more sea salt if needed, drizzle with olive oil, and serve.

Cook’s notes: Be careful not to let the beans cook at too high of a simmer or their skins will separate and the beans will be mushy.  I usually check beans about 10 minutes before they are supposed to be done to avoid over-cooking.

For better viewing, click on photos to enlarge.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Weekend Bites at Simple Recipes.

Have a great weekend everyone.