Two things happened last week that could have put a real cramp in our babymoon-style. (Yes, turns out I will do anything to take a vacation, including calling it a babymoon.) In early December, I bought us tickets to St. Lucia. I don’t know what it is about that island, but I have always wanted to go. Maybe because my parents went when I was a kid, and I’ve always thought: man, when I grow up, I’m going to St. Lucia.
- Zika virus. If you haven’t heard of this yet, count yourself lucky, because it means you haven’t been on the phone with cheapcaribbean.com fighting to get a refund. Turns out Zika is a mosquito-borne virus – ripping through the Caribbean right now – that only infects pregnant women. And then causes massive birth defects in babies. Remember: St. Lucia. Babymoon.
- Winter Storm Jonas. If you’re not familiar with DC – the whole city shuts down when we get something vaguely resembling snow. My hometown mayor, Marty Walsh, actually just said “I feel bad,” and then offered to lend my adopted town some snow plows. Seriously.
So, instead, we pulled a last minute audible and spent the last few glorious days basking in the Southern California sunshine, hiking in the desert. (Take that, mosquitoes.) Turns out, Joshua Tree National Park really is all it’s cracked up to be.
Then, we came home. One look at the snow piles in the street & we knew, Marty’s help or not, we won’t be seeing our car until spring. Only Ina could fix this mess.
Mixed Mushroom & Barley Soup (adapted from Ina Garten)
- 1 bag dried mushrooms (I had porcini)
- olive oil
- 2 onions, chopped
- 3 carrots, peeled and diced
- 3-4 stalks celery, diced
- 6 cloves garlic, minced
- 3/4 cup pearled barley
- 2 containers mushrooms, sliced (I used cremini and white button)
- 1 cup dry red wine
- 6 cups broth (veggie, beef, chicken, whatever you have)
- 10 stalks thyme, tied together if you can
- large handful parsley
- salt, pepper & crushed reds
- 2 tablespoons butter (optional)
- Put the dried mushrooms in a bowl and pour about 2 cups or so boiled water over them, to reconstitute them. Set aside while you prep the veggies and get the rest of the soup prepared.
- Heat olive oil in a large soup pot. Add onions, carrots, and celery, as well as salt, pepper, and crushed reds, and saute until softened, about 10 minutes. Add garlic and barley and cook, stirring for about two minutes. Add the mixed mushrooms (not the reconstituted dried ones just yet) and the red wine, cook for about five minutes.
- If the dried mushrooms aren’t sliced nicely yet, now’s a good time to strain them (reserving the mushroom water!) and chop them. Otherwise, dump the whole thing (mushrooms + water) into the soup pot. Add the broth, thyme, parsley and and a little more salt and pepper.
- Bring the soup to a boil, then lower the heat and simmer, partially covered, for about 45 minutes or until the barley is tender.
- At the very end, it’s a little decadent to add a dollop of butter – not necessary, obviously. Discard the thyme, adjust seasoning, and serve with a bit of parsley on top.
Not going to lie, after a few days of In & Out burgers and shakes, my body was grateful for this type of sustenance. Not only good, but good for you. Of course, now that we’ve been home a few days…I could use another babymoon.
We all know that chez nous, we have a strong, strong affinity for the slow cooker. One might even say it’s a deep, passionate love, if that weren’t a somewhat odd thing to say about something you plug into the wall.
However, I do have a bone to pick with some slow cooker recipes. I’m looking at you, Williams Sonoma. As in: the whole POINT of the slow cooker is so you can fix it and forget it and still have a delicious meal at the end of the day. So while I love you, WS, think about this the next time you suggest an ingredient addition at the two hour mark, or a quick pass through the oven at the 90 minute mark, or removing the meat and adding some separately cooked vegetables about 3 hours in. Just, no. No one has time for that. If they did, they’d be actively cooking, and not plugging their dinner into the wall.
Now that the rant section is over, let’s get on with the rave section. As in this pork recipe. Adapted from WS, this is a (really) good one, folks. And it’s a (mostly) fix-it-and-forget-it situation.
Slow Cooked Pork with Spicy Squash
for the pork
- large (2-3 pounds) pork tenderloin
- salt, pepper
- olive oil
- 1 large onion, chopped
- 4-6 garlic cloves, smashed and peeled
- big splash white wine or sherry
- about 1/2 cup chicken stock
for the squash
- 1 package pre-cut butternut squash
- olive oil, salt, pepper, crushed red peppers
- asian-lime vinaigrette:
- olive oil (about 2 TBs)
- soy sauce (about 2TBs)
- juice from 1 lime
- sherry or red wine vinegar (about 2 Tsp.)
- pinch sugar
- salt, pepper, crushed red pepper
- Sriracha (about 1 TB)
- big handful basil, chopped
- big handful cilantro, chopped
- Season the pork with salt and pepper and then sear each side in olive oil, over medium-high heat, in a large saute pan. (This is important for flavor.) Transfer to the slow cooker.
- In the saute pan, add the onions and let them cook down a bit, about 5 minutes. Add the garlic when the onions are nice and soft and cook about a minute or two; add the wine/sherry. Scrape up the nice brown bits, add the stock, cook it off for about a minute and then add to the slow cooker, over the pork. Cover and cook on low about 6-7 hours (Note: if you’re using a fattier cut of meat, such as pork butt or shoulder, you could let it roll for longer.)
- About 30 minutes before the pork finishes, get your squash roasting. Preheat the oven to 425 degrees. On a large jelly roll pan, spread out the squash, drizzle olive oil, and then season with salt, pepper and crushed reds. Make sure it’s nice and tossed through, and then pop it in the oven for about 30 minutes, or until the squash is nice and roasted.
- While the squash and pork finish, make your vinaigrette. Combine all of the ingredients, whisk them together, and set aside. You could also add jalapeno or chilis, if you have them on hand. Reserve a bit of vinaigrette, as well as cilantro/basil for sprinkling on top of the pork/squash.
- Shred the pork in the slow cooker and spoon some of the liquid over it, to keep it moist. Add the vinaigrette to the squash separately, and give it a good toss.
- On a plate, make a bed out of the squash and serve the pork on top. Drizzle with a bit more vinaigrette and top with basil and/or cilantro.
Hello, delicious! The vinaigrette and fresh herbs really make this one pop, so make sure you have that on hand and ready to go for this meal. (After, of course, you enjoy 6-7 hours away from your plugged-in dinner!).
Probably exactly what you need, right after the new year starts, is a recipe that combines two of the most wonderful, cheese and carb-laden treats known to humankind into one unholy meal.
Well, I can say that at least around here, “losing x pounds” didn’t make it to the resolutions list this year. #pregnancyperks
I won’t lie to you: this recipe takes a while (about 2.5 full hours, from start to finish). BUT, it’s worth it. And not just if you’re pregnant. So let’s get to it.
French Onion Mac + Cheese
for the bechamel
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk (or cream, if you’re into that sort of thing)
- salt & pepper
- crushed reds
- 2 cups grated Gruyere
- 1/2 cup sharp cheddar
for the onion mixture
- butter/olive oil
- 3 large yellow onions, sliced
- 6-8 cloves garlic, minced
- a dash of honey
- salt & pepper
- 1 cup dry white wine
- 2 cups beef stock (to make this veggie, obviously, just use veggie stock instead.)
- 12 sprigs fresh thyme (you might want to tie these up into a bundle)
- 1 bag arugula
- 1 box pasta (I used cavatappi, which winds its way so delightfully around each onion slice, each delightful bite of cheese)
for the topping
- about 1/2 cup panko
- about 1/2 cup parmesan
- (a little parsley, if you have it, would be nice right at the very end)
- Start your onions, which take the longest. Heat a bit of butter and olive oil in a large Dutch oven. Add onions, cover, and cook down, stirring frequently, for 15 minutes.
- While the onions are going, start your bechamel. Over low heat, melt the 4 tablespoons of butter in a medium saucepan; add flour and stir constantly to combine for 2-3 minutes. Increase heat to medium, and slowly add the milk or cream; stir until thickened (this takes about 5-6 minutes; add more flour if you need). Lower the heat, & season with s+p and the crushed red peppers. Fold in the gruyere and cheddar until the sauce is melty and delicious – set aside and try not to eat.
- To the onion mixture, add garlic and dash honey. Cook another 15 minutes, stirring frequently, until the onions start to caramelize. Add wine and beef broth and stir, scraping up the bottom bits. Add the thyme and let the mixture cook down, until the liquid is almost gone.
- The previous step will take a while, so this is is a good time to start your pasta water boiling and to cook according to directions. Drain and set aside when done.
- Preheat the oven to 350 degrees F. Grease a baking pan. In the onion pot, mix together the arugula, pasta, onions, and bechamel. Make sure it’s thoroughly combined before you pour into the baking pan – snag the bundled thyme as you do so.
- In a small bowl, toss together the panko and parmessan, and then spread this over the top of the pasta/onion mixture. Pop the whole thing into the oven for 35 minutes.
You can taste how long this takes to make (in a good way, I promise). It’s got serious flavor, from first bite to finish. It’s two of the best meals ever, on one plate – how could you not love it? Just make sure to serve with a side salad – you’ll want something a little…lighter.
It’s hard to believe, but a year ago, Husband and I made it official. To celebrate, we did exactly what we did for our wedding: we went to a wedding in Boston (this time, my dear friend E’s), we spent the night in Salem, where we got married, and now, we’re spending a few days on the Cape, with my parents. Because who doesn’t like to honeymoon with their parents?!
One of the best parts: we’re back to eating like kings again (thanks, Mom!). For example, this star recipe – fancy enough to serve any company, and simple enough to wrap your head around the first time you make it. Recipe inspired by Smitten Kitchen, tweaked by my mom and sister.
Roast Chicken with Grapes, Olives & Rosemary
- 2-3 pounds chicken parts – with skin and bones, for flavor (I like the breasts the best, but if you’re normal, thighs, drumsticks, etc.)
- salt & pepper
- olive oil
- 5 cups red seedless grapes
- 1/2 to 1 cup pitted kalamata olives (use a good jarred kind)
- 4 shallots, thinly sliced
- about 1 cup dry white wine
- about a cup chicken broth
- a few sprigs fresh rosemary
- Preheat oven to 450 degrees.
- Heat olive oil in ovenproof pot over medium high heat. Season chicken with salt and pepper & then brown it, skin side down first. Make sure it is nice and brown before turning it over & make sure not to crowd the pan (work in two batches if your pot isn’t large enough).
- Add grapes, olive and shallots to the pot, all around the chicken. Place in the oven and roast for about 30 minutes, until the chicken has cooked through. After 20 minutes, add the wine and chicken broth, and make the chicken nice and crispy, by turning on the broiler for 2-3 minutes.
- Remove the chicken and the grapes/olives from the pot and place on a serving platter. Put the pot on the stove again, add the rosemary sprigs, and bring liquid to a boil, scraping up any delicious bottom bits – just 2 -3 minutes more.
- Serve with crispy bread and a side salad.
I don’t even like olives, and this is a keeper. (To my chagrin, you need them for the salty/briny flavors.) This is great news for the Husband, who got all of my olives. And if you can serve this with (year-old) wedding cake for dessert, you’re truly winning at life.
The lack of a Sunday/Monday planning post this week is no accident: this is a fly-by-the-seat-of-our pants kind of week. Chez nous, there is no real nightly dinner plan, as I had no real grocery list when my mom (YAY for moms who visit!) and I hit Trader Joe’s this weekend. We had one thing, and one thing only, on our minds: making this mind-blowingly delicious beef bourguignon. (My mom nixed my idea for (another) veggie tart, declaring that the Husband “needs” more protein. Didn’t you see our quinoa dinner, Mom!?)
Of course, this stew comes straight from my mom’s head; no need for recipes there. I’ve laid out a rough guide below – but feel free to tweak for your eating pleasure.
My Mom’s Beef Bourgouignon
- olive oil
- a couple of tablespoons of butter
- 3 pounds beef (cut into stew-sized chunks)
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 2 cartons mushrooms
- pearl onions
- 1-2 tablespoons tomato paste
- 2-3 bay leaves
- 2-3 sprigs fresh thyme
- 1/2 cup dry white wine
- 3-4 cups (or even a whole bottle) red wine
- a bit of water, as needed
- parsley, for serving
- In a large Dutch oven, heat olive oil and butter over high heat. Saute the beef until browned. On a separate plate, sprinkle flour, salt and pepper; transfer beef on to the plate and add flour, S&P in layers.
- In the Dutch oven, saute the celery, carrots and onion over medium heat, until translucent. Add the garlic, cook for a minute or two, and then add mushrooms and tomato paste and cook through, about 10 minutes.
- Add the beef back to the pot and pour in white wine. Reduce the wine by half and then add pearl onions, red wine, bay leaf, and thyme. Bring to a boil before reducing the heat; cover and simmer for about 45 minutes.
- Adjust the seasonings as you see fit, top with fresh parsley, and serve with fresh crusty bread (and CHEESE, of course).
It was a sad day when my mom (and sister) left – but they did leave behind a trail of delicious food in our refrigerator! Word to the wise: this is even better after a few days, when the flavors have had a chance to come together (and the meat has had a chance to break down and become more tender.)