Microplane

Occasionally we all need a break once in a while.  I love cooking and often find it relaxes me, but having 3 kids (and 2 of them being under 2 years old) can be exhausting and some times I need a break.  Sometimes that means easier recipes.  Sometimes that means paper plates (see Stroganoff and future posts...).  And sometimes that means when Chick-Fil-A is having one of their special deal nights you must take them up on it.

Which brings me to this post.  I will not be sharing a recipe but will be showcasing one of my favorite kitchen tools: the Microplane.  While I have dreamed of one for a few years now, the Microplane is a new addition to my kitchen toolbox.  I don't know what I did without it.

Garlic. I use it probably 4-5 nights a week when making dinner.  I'm not a fan of the jarred, minced garlic.  I don't think there is a comparison to the fresh stuff .  A couple years ago I gave up using the garlic press and I thought it created more work and frustration than it was worth (difficult to press, clean, etc.)  So I moved on the chopping, slicing, and mincing garlic myself.  Now, with a few swipes of a garlic clove across the Microplane, I have a perfect uniform garlic paste to add to my dishes.

Cheese:  There is nothing light a sprinkling of fresh Parmigiano Reggiano to finish a delicious pasta dish. (See Fettucini Alfredo).  In the past I have always purchased pre-grated Parmesan cheese.  But, now I can buy it in chunks which, for a family on a budget, is more economical and the flavor is amazing!

There are many others uses for the Microplane and I'm excited to try many out in the coming months.  It can be used for chocolate, citrus zest, and even nutmeg (I've had a Microplane Nutmeg Grater for a few years now.)  While there are many practical uses for it (such as grating garlic), I look forward to seeing how the "look" of the meals I prepare changes in the near future as it will now be easier to add that finishing touch.

Beef Stroganoff

Let me start off by saying that this picture does not do this dish justice. I forgot to take a picture when I made it and decided to snap one of the reheated leftovers the next day at lunch (on a paper plate, no less.)

I have made many variations of Beef Stroganoff. I'm even guilty of buying the season packet where you pretty much add the meat and water. But, I have to day that this recipe, from The Gourmet Cookbook, is by far the best recipe for Stroganoff I have tried to date. I think one of the keys to the great flavor in this sauce is the Dijon mustard and the not-too-overwhelming amount of sour cream. Good Stroganoff need not have loads of sour cream. Mix in some tender sauteed beef and delicious sauteed mushrooms and onions and you can't go wrong. (Funny thing is: while researching this recipe, I found the original did not include onions or mushrooms! Can you imagine Stroganoff without mushrooms?)

Recipe (Serves 4-6)

3 1/2 T butter
1 T flour
1 c beef stock
1 lb beef tenderloin (I use flank steak and it comes out great), sliced 1/4 inch thick
salt and pepper
2 T olive oil
1/2 c shallots, thinly sliced
1/2 - 3/4 lb cremini mushrooms, quartered
3 T sour cream
1 t Dijon mustard
2 T fresh dill, chopped (or 2 t dried)
egg noodles, cooked to package instructions and tossed with butter

Melt 1 1/2 T butter in a small saucepan over medium heat. Whisk in flour, cook 1-2 minutes, and then slowly whisk in stock and bring to a boil. Reduce heat and simmer for a few minutes. Cover remove and remove from heat.

Heat 1 T each butter and oil in large skillet over high heat. Season beef liberally with salt and pepper and cook in 2-3 batches, browning on both sides, about 1 minute per batch. Transfer meat to a plate and set aside.

Add remaining 1 T butter and oil to skillet. Add shallots and cook a few minutes until browned. Add mushrooms and saute about 10 minutes, until liquid is evaporated and mushrooms are browned. Return meat to skillet and stir to combine.

Reheat sauce over low heat and whisk in sour cream, mustard, dill, and salt and pepper to taste. Pour sauce over beef and serve over noodles.

Salisbury Steak with Mushroom Gravy; Creamed Spinach

So one day a few years back I was watching 30 Minute Meals and the theme for the episode was making your own TV Dinner. She was making Salisbury Steak and I thought, "People make that on purpose?" I grew up thinking Salisbury Steak was a mushy, soggy piece of meat covered with not-so-good gravy and always came in frozen meals. As I watched the episode, it seemed like a dish that would be pretty tasty and couldn't hurt to try it. I adapt the meal slightly for my family but it's still delicious. It's a great comforting "home-cooked" meal and is super quick and easy. My entire family loves it!

I serve the Salisbury Steak with mashed potatoes and creamed spinach. The creamed spinach I now make off the top of my head but I got the original idea from my son's Emeril Kids' Cookbook.

Recipe (Serves 4) (You can double the first 4 ingredients for more meat)

Salisbury Steak

1 - 1 1/4 lb ground beef
1 T Worcestershire Sauce
1 T Montreal Steak Seasoning
1 onion, finely chopped or grated
olive oil
1/2 - 3/4 lb cremini mushrooms, chopped or sliced
2 T butter
2 T flour
2 c beef stock

Spinach

2 boxes frozen, chopped spinach, thawed and drained
1 onion, chopped
2-3 cloves garlic, minced or grated
1/2 t thyme
1 t Essence (I use Emeril's Original or Bayou Blast)
1/2 t salt
2 T butter
2 T flour
1-2 c heavy cream (I eyeball this based on how rich I want it that day)

For Salisbury Steak:
Combine meat, Worcestershire, steak seasoning, and onion. Form in to 4 1-inch thick oval patties. Heat a skillet over med-high heat and add 1 T olive oil. Add meat patties and cook about 6 minutes on each side until outside in browned and caramelized. (for a double meat recipe you'll want to do this in batches). Remove patties to a plate and cover with foil to keep warm. Add an additional T of olive oil to the pan along with the butter. Add the mushrooms, season with salt and pepper, and saute until tender, about 5 minutes. Add the flour and cook stirring with a whisk for 1-2 minutes. Slowly whisk in stock and cook another minute or so to thicken. Pour gravy over patties and enjoy.

For Spinach:
Melt butter in saucepan over medium heat. Add onion and saute until tender, about 3-5 minutes. Add garlic, thyme, essence and salt and saute a couple minutes more. Add thawed, drained spinach and stir to combine. Sprinkle in flour and cook a couple more minutes. Add the cream, bring to a bubble, and then reduce heat to low. Cook 15-20 minutes (I usually prepare the Salisbury steak at this time), stirring occasionally.

Fettucini Alfredo with Chicken and Roasted Broccoli

Yum! This is one of my all time favorites. It is a quick and very easy recipe that pleases just about anyone (as long as they like pasta and cheese!) I have a deep love for Italian food and have the opinion that cheese can make just about everything better. I have always been a fan of broccoli and have recently discovered the incredible flavor you can get from roasting broccoli. I do it as a side dish but have also found it to be delicious with my Fettuccine Alfredo.

As far as chicken goes, there are many ways you can prepare chicken to go with this dish. It is delicious, grilled, roasted, or sauteed. You can even cut your cooking time and buy a rotisserie chicken from the market. They are delicious and a good time-saver for quick family meals. I've used them in pasta dishes, for nachos or quesadillas, and even pizza toppings (Note to self: I'll have to do a post on BBQ Chicken pizza).

I think the simplicity of this dish is one of the things that makes it so delicious. But, you can make things even better by including great ingredients. I recently bought a large chunk of
Parmigiano Reggiano at Costco. While this sauce has always been delicious, the quality of the cheese brought it to new heights.

Recipe (serves 4 plus leftovers)

3/4 - 1 lb fettuccine
1/2 c butter
1 c Parmigiano reggiano (plus more for garnish)
1 c heavy cream
1/2 - 3/4 lb broccoli
olive oil
salt and pepper
1 - 1 1/2 lb chicken tenderloins

Follow directions on box of pasta to cook to al dente.

Preheat oven to 400. Arrange broccoli on baking sheet in a single layer and season with salt and pepper. (It's also great with some minced fresh garlic or a little garlic powder.) Drizzle broccoli with olive oil and toss to coat. Roast in oven for about 10 minutes.

To saute chicken: Heat 1-2 T olive oil in skillet over medium heat. Season chicken with salt and pepper. Cook in skillet a few minutes on each side until lightly browned. Remove to cutting board and slice before mixing with pasta.

For sauce: Melt butter in pan over medium-low. Add cream, cooked fettuccine, and Parmesan. Season with salt and pepper to taste. Stir until combined and cheese is melted into sauce. Add chicken and broccoli and mix to combine. Garnish with additional Parmesan (I love my Microplanefor this - more on that in a later post).