Sausage and Potato Roast With Arugula

by Hilary Gauntt on December 8, 2017

I had to try this recipe from Food and Wine magazine as these are three of my favorite foods! And it is such an easy one dish supper, perfect for a cool Fall evening. You just roast everything on a sheet pan until browned and tender, then tip it all into a large serving bowl and toss with arugula. The lemon juice mixes with the sausage flavored oil to make the dressing for the arugula. The shallots get crispy and complete the dish.

Next time I make this (which will be soon) I will try adding red and yellow bell pepper slices and some garlic to the roasting pan.

1 3/4 pounds mixed unpeeled potatoes (russet, red, yukon gold or fingerlings) Cut larger into 1 inch pieces or small potatoes in half

10 medium shallots, halved

Olive oil

1 1/2 pound sweet Italian sausage, cut into 3 inch pieces

8 ounce bundle of baby arugula, stemmed and chopped or one 5 ounce package ( less if you wish)

1 tbs. fresh lemon juice or white wine vinegar

Heat oven to 425 degrees. On a large rimmed baking sheet, toss all of the potatoes and shallots with 3 Tbs. olive oil, 1 tsp. kosher salt and lots of freshly ground black pepper or red pepper flakes to taste. Roast for 15 minutes, at which time they will be barely beginning to color. Give them a toss and add the sausages. Brush the tops with a little olive oil and return the tray to the oven for another 30 to 40 minutes, until the potatoes are tender and the sausage cooked through.

Transfer everything on the tray to a big bowl and add arugula, lemon juice and more salt and pepper to taste. Serve right away. Serves 4.

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Jessica Seinfeld’s Meatballs Marinara

by Hilary Gauntt on November 30, 2017

This is another recipe from Mrs. Jerry Seinfeld’s “Food Swings” cookbook. I don’t sense any Italian heritage here, but somehow she has come up with a darn good meatball recipe. If you want to see a grin and get a “WOW” from any male walking into your kitchen, have the sheet pan filled with over sized golf ball meatballs on the counter waiting to pop into the oven. And do make the whole recipe as they freeze well and you will have another great meal waiting for you.

You can make your own favorite Marinara recipe, but these days I rely on Rao’s from the legendary Harlem restaurant, now available in most groceries. You are given the option of browning the meatballs in a pan or baking them in the oven. Baking worked fine and so much easier.

3/4 cup dried breadcrumbs

1/2 cup whole milk

3 large eggs

1 pound ground chuck

1 pound ground pork

1 cup grated Parmesan cheese, plus more for serving

1/4 cup chopped fresh flat leaf parsley

2 garlic cloves, chopped

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

3 Tbs. extra virgin olive oil

5 cups Marinara sauce (homemade or purchased)

Salad greens, for serving

Preheat the oven (with the oven rack in the middle) to 375 degrees.

In a small bowl, combine the bread crumbs and milk. Let stand for about 5 minutes until softened.

In a large bowl, beat the eggs with a fork. Add the chuck, pork, Parmesan, parsley, garlic, salt, and pepper. Crumble in the soaked bread crumbs. Using your hands, combine the mixture until evenly mixed.

Using wet hands (to help prevent sticking) shape the mixture into balls the size of golf balls (which will give you about 26). Refrigerate 15 minutes (or more.)

In a large, preferably cast iron skillet, heat the oil over medium high heat. In batches, cook the meatballs, turning them, for 6 or 7 minutes, until they are browned on all sides. Alternatively, you can skip the browning in the skillet and brown them in the oven instead: Spray a rimmed sheet pan with nonstick vegetable oil cooking spray. Arrange the meatballs in a single layer and bake for 15 to 20 minutes, until they are lightly browned and hold their shape. Transfer the browned meatballs to a large baking dish.

Pour the Marinara sauce over the meatballs. Bake for 15 to 20 minutes, until cooked through. Serve with salad greens on the side and a little more Parmesan.
Serves 6.

Note: I made my meatballs a bit larger so they would all fit onto one rimmed sheet pan and came up with 20.

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Breakfast Casserole with Ham, Cheese and Hashbrowns

by Hilary Gauntt on November 19, 2017

Some of our family’s best Thanksgivings were at Casey’s beloved Aunt Joan and Uncle Stan’s ranch in Templeton, California. Hordes of cousins and their children, an annual football match with the Dad’s dressed in their college colors, deer and wild turkeys on the 40 acres. There was wood to be chopped, hikes to be taken and a feast to prepare. The definition of the perfect Thanksgiving.

I asked for this recipe from the lady who ran the bed and breakfast that we stayed in nearby, and I ran across it lately just in time for a holiday morning meal. This is especially easy to make, as you basically layer the ingredients in a dish and bake it . I prepared the hash brown, cheese and ham layers the night before and poured on the egg and milk mixture in the morning. (You probably could do the whole thing the night before actually.) The cheese melts and the eggs soak into the potatoes and its a filling, wonderful dish. And frozen hash browns are available everywhere. I served this at Mah Jongg and they all took a copy of the recipe home, not waiting for me to post it. Thanks to the Gilly Archer Inn of Paso Robles for this recipe!

There are no amounts listed of the ingredients…I really think it would be hard to get this wrong. I did use 1 lb. of hashbrowns (no need to defrost), about 8 ounces of each cheese and 8 ounces of the ham, 6 jumbo eggs and 1 1/4 cup milk. My casserole dish was 8″ by 11″. Whatever you’ve got will be fine.

On the bottom of a long flat dish, layer frozen hash browns about 3/4 inch thick. Cook at 400 degrees for 20 minutes. Cool. Grate Jalepeno Jack Cheese over the potatoes. Then scatter a layer of chopped smoked turkey or ham. Then a layer of grated Swiss cheese. Beat 4-8 eggs with 1 to 1/2 cups milk, salt and pepper. Pour the egg mixture over the casserole and bake at 350 degrees for about 35-40 minutes. This will stay warm for quite a while and serve 8 or more.

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Salmon Baked in Wine and Herbs

by Hilary Gauntt on November 10, 2017

Here is a very easy and delicious recipe for that healthy fish we are all supposed to eat more of. It called for dried tarragon, but I had some fresh dill and used that instead. So perfect to prepare ahead of time and pop in the oven when you’re ready. I would check it earlier than the recommended 10 minutes, as the salmon will continue to cook a bit after removing it from the oven. The recipe came from “Very Virginia”, the Junior League cook book from Newport News, Virginia.

4 salmon steaks

2 Tbs. butter, softened

1/8 tsp. salt

1/4 tsp. pepper

2 Tbs. lemon juice

1/4 cup white wine

1/2 tsp. dried tarragon ( I used about 1 Tbs. fresh dill)

Preheat the oven to 450 degrees. Coat a baking dish with vegetable oil cooking spray.

Arrange the salmon in the prepared dish and rub with butter. Mix the salt, pepper, lemon juice, wine, and herbs and pour over the fish. Bake uncovered until the fish flakes easily when tested with a fork, about 10 minutes of cooking time per inch of thickness. Serve hot. Serves 4..

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Julienne’s Roasted Corn and Cilantro Chowder

November 1, 2017

Remember Steve Martin’s charming house in “Father of the Bride”? That’s pretty much how all the other homes in San Marino, Cailfornia look. And “Julienne”, the beloved neighborhood bistro in that town, is just as lovely. Susan Campoy is the founder and was chef for many years in addition to running a catering business and […]

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Spaghetti with Tilapia and Greek Olives

October 27, 2017

I always have an eye out for ways to use readily available and inexpensive tilapia, and this recipe is both easy to prepare and so tasty! A can of whole tomatoes is simmered with garlic and herbs, then add the fish which cooks in minutes along with the olives. Toss with wholegrain spaghetti and you […]

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Warm Candied Corn Salad from Alex Guarnaschelli

October 21, 2017

Quick before the fresh corn is gone; make this! Food Network star Alex Guarnaschelli’s culinary interest began as a child, watching her cook book editor Mother test countless recipes at home. Fast forward to today, she’s executive chef at NYC’s Butter restaurant and a constant presence on television. She has a new cook book out […]

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Garlic-Herb Shoestring Fries in the Oven

October 12, 2017

April Bloomfield’s Spotted Pig restaurant in the West Village of New York City doesn’t take reservations, and it’s packed from 5:30 on daily. One must-have order for every table is the chargrilled burger made from a combo of minced brisket, chuck, and rump (aka sirloin); with a dressing of Roquefort cheese, creme fraiche, garlic, vinegar […]

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Risotto with Sole and Champagne

October 6, 2017

My favorite cooking classes have been taught by Nadia Frigeri, amazing Italian chef and tourguide. I remember her saying she is happiest when stirring a pot of risotto; it calms and relaxes her. So when I was needing a little comfort food and had just brought home a lovely piece of filet of sole, I […]

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Tortilla Soup from Food and Wine Magazine

September 29, 2017

Lovely Pat was recovering from back surgery, and when I offered her a choice of soup deliveries, she pounced on this one. (Food a bit bland in the hospital?) I like this spicy and hearty version, full of chicken and avocado; but with the tortilla strips giving it a thickness and extra flavor. Living here […]

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