A Cozy Winter Meal

Whether we wanted it or not, winter has finally arrived. The chilly weather, ice and snow, I don't think anyone is really a fan of any of these things. The only thing to do on a snowy winter evening is to make a warm and comforting meal. I wanted to make something simple that wouldn't tie me down to the stove all evening.
Risotto is one of those things that is so versatile. You can use any type of wine and liquid that you want, put any kind of cheese, protein or vegetable and the possibilities are endless. While in culinary school a teacher recommended trying a risotto with champagne and strawberries, I personally haven't tried it but I believe I'm up to the challenge, what's not to like about champagne and strawberries!
I originally wanted to make a mushroom and gorgonzola risotto which to me sounds delicious, but someone in my household is not the biggest fan of blue cheese so I decided against it. So, I was back to square one, I knew I wanted to use mushrooms, but it needed something more...finally I decided on using crab claw meat, how could you go wrong with mushrooms and crab. I added some parmesan cheese to make it creamy and I have to say that the combination definitely hit the spot on a cold winter evening.

Mushroom and Crab Risotto
 4 Tbsp unsalted butter, divided
1 small onion diced
1 clove garlic minced
1 1/2 cups arborio rice
1 cup dry white wine
1 quart chicken stock
1 pinch saffron threads
1/2 cup freshly grated parmesan cheese
1 cup sliced mushrooms
1/2 cup crab claw meat

1. In a medium saucepan heat stock and saffron thread until heated through, keep warm.
2.In a large saute pan saute onions in 2 Tbsp. butter. Once softened add rice and saute until rice is opaque.
3.Add wine and stir until the liquid is absorbed. Begin adding stock in this same method, about a cup at a time stirring until absorbed before adding the next cup.
4. While rice is cooking saute mushrooms and crab in 2 Tbsp. butter until mushrooms are softened and crab is cooked through. Add this mixture to the rice about halfway through the rice cooking time.
5. When rice is completely cooked add in the parmesan cheese.

This dish is best served immediately, so enjoy right away! This will make enough for 4 generous servings so make sure to invite some friends over!

Pork Chops for Dinner

As I was enjoying my much needed day off this week I was trying to think of something fun and different to do with pork chops. They really don't get much attention, it's hard to cook them well. Making sure to not over cook them and dry them out while making sure they are cooked through is a science in itself. The easiest thing I have found is to sear them very quickly and then cook them through on a lower heat. Letting the meat rest also keeps them nice and juicy on the inside and keeps them from drying out. So I was browsing recipes and just wasn't finding anything that really hit the spot. I didn't want to do anything too involved, as it was my day off, my time to relax, but I also didn't want to just make plain old sauteed pork chops. I finally decided on a pan fried pork chop with mustard cream sauce and sauteed apples. It was a perfect blend of sweet and salty with a little bit of a bite from the whole grain mustard.

Pork Chops with Mustard Cream Sauce
2 4-5 oz. pork chops about 1 inch thick
Flour for dredging
salt and pepper to taste
1 Tbsp. olive oil
1 cup dry white wine
1 Tbsp. whole grain mustard
3/4 cup heavy cream

Heat oil in saute pan over medium-high heat.
Mix salt and pepper into flour and coat pork chops with the mixture.
Saute pork chops until browned on both sides and reduce heat to medium. Continue cooking until cooked through about 2 minutes per side.
Transfer pork chops to a plate and tent with foil to rest.
Deglaze pan with white wine and cook until almost completely reduced.
Add in mustard and heavy cream and simmer until thickened.
Spoon sauce over pork chops and serve with sauteed apples.

Sauteed Apples
2 medium apples, peeled and thinly sliced
2 Tbsp. butter
1 tsp. cinnamon
2 Tbsp. brandy

Sautee apples in butter until softened
Add in cinnamon and brandy until cooked thoroughly.

Pierogi Sunday

One of my husband's favorite meals is potato pierogi. How can you beat the combination of pasta and potatoes? They are two of my favorite things. When we got a recipe for pierogi dough from my Grandmother in-law I couldn't wait to try it out and start making our own homemade pierogi.
We had made them once a couple of months ago and they came out great, but it was a very standard recipe. We wanted to make something new and different, and finally decided on a spicy sweet potato, and a basic potato, onion and cheese. I have to say I hadn't originally planned on serving them together, but I wanted to try them both and the two really do seem to compliment each other. The sweet and spicy with the salty and creamy just goes perfect together, and with a dollop of sour cream you've got a perfect meal.
I really enjoyed cooking together with my husband, it was great to spend time together while doing something we both love. I can't wait to pass this recipe along; our first original Pierogi Recipe!

Pierogi Dough
2 Cups Flour
1 Egg
1/2 cup water (use water from boiling potatoes)

In an electric mixer fitted with the dough hook mix together the flour and eggs until it forms course crumbles. Add the water slowly until it forms into a single ball. Knead for about 2 minutes.

Spicy Sweet Potato Filling
1 lb. sweet potatoes, peeled and cubed
2 Tbsp. unsalted butter
1/4 cup heavy cream
1/4 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. cayenne pepper
1/4 tsp. kosher salt
1/2 tsp. packed light brown sugar

Combine all ingredients together with a potato masher until well combined.

To Make Pierogi

• Roll out dough on a pasta roller to setting three thickness.
• Using the bottom of a dumpling press cut out circles until all of the dough is filled.
• Fill each circle with about a teaspoon of filling and brush with potato water, using the dumpling press seal and make sure there are no gaps as to prevent any leaks while boiling.
• Boil the fresh pierogi for 9 minutes and serve with a dollop of sour cream.
• Leftover pierogi can be frozen and enjoyed another day! (This will make about 20-25 pierogi)

I hope you enjoy making these as much as we did, it is a long process but worth the time and effort!

A New Year!

As we start 2012 I ask myself what am I going to do this year to better myself, become more creative, more happy, and discover who I am. Each new year brings a new beginning, a new start, so why not start this year off doing what I love most...cooking and enjoying those meals with friends and family. I love to cook and I love to spend time with my loved ones, so here you will learn all about my favorite meals and recipes as I cook and entertain, create recipes, menus and parties to celebrate life and happiness.
      I love sharing my love of cooking with others, to see the smiles on their faces when they taste that first bite of a spectacular meal, to watch them clean their plates and ask for more.
      I guess I learned this love of cooking from my family, they taught me the importance of a family dinner and traditional recipes, how one batch of cookies can bring a family together, or how a simmering pot of sauce can remind you of home. Food is the what brings us together, what keeps the tradition alive and brings a little piece of home right to your plate wherever you may be at the time.

      I started off this year at home with my husband and a very traditional meal. He had been sick for most of the week so I was very excited to get back into cooking for us. While I was brainstorming a grocery list I realized I wanted to make something with the big box of meat that my Aunt had gotten us for Christmas from Omaha Steaks. I finally decided on a very traditional favorite of ours "Steak Au Poivre" which basically translates to Steak with Pepper. It is usually a good cut of top sirloin steak crusted in a mixture of cushed peppercorns and herbs, traditionally served with a brandy cream sauce. It wasn't a very fancy meal, sitting on the couch watching a movie, but it was nice to have a night with just the two of us relaxing after a whirlwind of Christmas parties, entertaining and New Years parties.

Steak Au Poivre:
Ingredients
1Tbsp whole peppercorns
2 tsp fresh thyme
Kosher salt
Sirloin Steaks (2 lbs. total)
1 Tbsp canola oil
2 Tbsp butter
1/4 cup chopped shallot
1/3 cup + 1 tsp cognac
1/2 cup heavy cream
1 Tbsp fresh tarragon

Crack the peppercorns in a mortar and pestle with 1 tsp. thyme and 1 tsp. salt. Coat steaks with the peppercorn mixture and press in to form a crust, let sit at room temperature for 30 minutes.
Preheat the oven to 425.
Heat a heavy duty oven proof skillet over medium-high heat. Cook steaks in canola oil for about 2-3 minutes on each side. Transfer skillet to oven and cook for about 7 minutes more until steaks reach 140. Transfer to a plate and tent with foil.
Melt butter in same pan over medium-high heat and saute shallots for 2 minutes until softened. Add 1/3 cup cognac and cook 1-2 minutes. Add cream, tarragon and 1 tsp thyme, bring to a boil and simmer 2 minutes Stir in remaining 1 tsp cognac and season with salt.
Spoon the sauce over the steaks and serve with your favorite potato and vegetable dishes.