A Healthy Start - NYC, volume 1

My recent trip to New York City was in the company of two great friends. One had Broadway stars in her eyes, and the other, like me, just wanted to go. Our agenda was clear: HAVE FUN. I am glad to report that it was accomplished in so many ways.

Our first morning found us headed in the direction of The Metropolitan Museum of Art. Magnificent. There is so much to see and absorb. We spent some time viewing Egyptian Art and then took a tour of Old Master Paintings from the 13th through the 18th centuries. The collections are amazing; the works are impressive; and the amount of time needed to fully appreciate everything displayed is unimaginable. We had to concede that there was only time and energy for a small portion of the exhibits. (A common phrase during this first trip to NYC for us all became, "Next time...") We wandered and gazed and admired and realized how much earlier generations provided for nearly every aspect of our modern lives. It was remarkable, and honestly wore me out.

Thankfully, we had started our morning with a great breakfast. While one friend was less than inspired by the use of bowls for beverages at Le Pain Quotidien, the food (and coffee) was incredible. An apple danish and porridge with fruit made appearances at our table, but I chose a Roasted Butternut Squash and Goat Cheese Frittata. It was served with a lightly-dressed mixed green salad and a couple of slices of hearty bread. There was so much food on the plate, but it was beautiful and all delicious. So delicious that I, of course, immediately knew that the butternut squash stored away from my garden's harvest had a new purpose when I returned home.

My version of the Butternut Squash and Goat Cheese Frittata begins with roasting small cubes of the squash in a hot oven with salt and pepper. Red onions and spinach are sauteed, then pulled from the pan as creamy beaten eggs are poured in. The tender and flavorful squash is dropped in along with bits of earthy goat's cheese (substitute feta or even cubes of cream cheese, if the goat's cheese flavor is too pungent for you). Finally, the wilted onions and spinach are added on top, almost as a garnish. I have baked this in a large skillet and cut into wedges to serve and also did individual gratin dishes. Either way, it is a fairly simple breakfast, lunch, or dinner for us, even when I don't have a marathon visit to The Met on the agenda.

Butternut Squash and Goat Cheese Frittata

(inspired by Le Pain Quotidien)

1-2 cups butternut squash, peeled, seeded, cubed into 1/2-3/4 inch dice

olive oil

kosher salt

freshly ground black pepper

1/4 cup red onion, chopped

1/2 cup baby spinach, chopped

6-8 eggs, beaten

1/2 cup heavy cream

4-5 ounces crumbled goat's cheese (or feta or cubed cream cheese)

Preheat oven to 475F.
Toss cubed squash with olive oil, salt and pepper and arrange in a single layer on a baking sheet.
Roast for 15-20 minutes, or until the squash is tender and beginning to caramelize.
Remove from the oven and set aside.
Reduce oven temperature to 375F.
Meanwhile, saute the chopped onion in a little olive oil in a large, heavy skillet.
When the onion is translucent, add the chopped spinach and stir to wilt slightly.
Remove the onion and spinach to a plate and set aside.
Beat the eggs with the heavy cream and season with salt and pepper to taste.
Pour egg mixture into the skillet used for sauteing onions and spinach (may need to add a little oil to keep eggs from sticking).
Drop cubes of roasted squash randomly into the pan with the eggs.
Repeat with the crumbled goat's cheese.
Top the eggs with the onion and spinach mixture.
Place skillet in oven and bake for 20-30 minutes, or until eggs are set.
To serve, slide frittata from pan and cut into wedges. (Serves 4-6)

Go With the Flo

I had planned to make these rolls on Sunday (Mother's Day). No, I am not a mom...unless you count my two pups and a husband that often needs to be reminded to brush his teeth before bed...but, that doesn't mean that I couldn't enjoy a light brunch of Florentine Rolls, fruit salad, and fresh squeezed orange juice. However, a fitful night's sleep on Saturday night (full of lots of weird dreams involving guns, classrooms, and snow storms) left me exhausted on Sunday morning. When Hubs rose and headed to the farm for the never-ending daily chores, I stayed in bed and thankfully, blissfully slept the sleep of the dead. It was much needed.

So, the rolls didn't get baked on Sunday, but I knew that I still wanted to try them. They are much like the Spinach Puffs that I previously shared, but jazzed up just a bit by wilting the spinach with garlic and onions, and adding Feta and toasted pine nuts. Delish. Tonight, they are going to be a side with some Spinach and Asiago sausages and sauteed veggies. I think that they would be most awesome paired with soup. And, of course, I am planning to work them in as a hearty option for one of my appetizer parties. Nothing wrong with going with the flow and putting some Florentine Rolls On My Plate.

Florentine Rolls

(adapted from a recipe torn from Better Homes and Gardens)

6 green onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
12 ounces fresh baby spinach, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 13.8-ounce package refrigerated pizza dough
1/4 cup crumbled feta cheese
2-4 tablespoons toasted pine nuts
1 tablespoon butter, melted
1/4 cup finely shredded Parmesan cheese

Preheat oven to 375 degrees.
Spray twelve muffin cups with non-stick cooking spray; set aside. 
In a large skillet cook green onions and garlic in 1 tablespoon of the oil until tender.
Add spinach; cook and stir over medium heat just until wilted.
Season with salt and pepper.
Drain off excess liquid. (This step took awhile for me. My spinach released A LOT of liquid. I pressed it down in a colander, but ended up wringing it out in handfuls.)
Set aside to cool.
On a well-floured surface, unroll pizza dough and shape into a 12x8-inch rectangle. 
Spread spinach mixture to within 1 inch of the edges of dough. 
Sprinkle with feta cheese and pine nuts. 
Starting with one of the long sides, roll dough into a spiral.
Slice roll into 12 pieces. 
Place cut side up in prepared muffin cups. 
Brush with butter and sprinkle with Parmesan cheese. 
Bake for 18 to 20 minutes or until golden brown. 
Let stand in muffin cups for 2 minutes. 
Carefully remove from cups and serve warm. (But, I thought they were good at room temp, too.)

Bubbles!

Did you have a little leftover champagne after ringing in the New Year? Hopefully, you made mimosas for January's first brunch, but if you were at a loss, I have an option for your next partial bottle of bubbly.

I must admit that I have never had real champagne. You know, sparkling wine from that special little region of France that is Champagne. I have had sparkling wine (of undetermined origin...in other words, I didn't pay attention to where it came from other than a green bottle). At one time, I had a lot of sparkling wine and when the headache cleared, I decided that a glass now and then to celebrate, or a mimosa with a special (or not-so-special) breakfast or brunch is enough for me. But, Champagne Chicken is another story. I find myself dipping into the light, creamy sauce again and again. Smother the chicken? Yes, please. Spoon some sauce over the rice? Of course! Dip forkfuls of broccoli (or whatever veggie) into the gilded melange? For sure! Swirl a crusty chunky of bread around my plate and lick my fingers to get every last drop? Oh.My.Gawd.YES.YES.YES.

Needless to say, I like Champagne Chicken, and every time I have a few extra bubbles hanging around, I celebrate it On My Plate.

Champagne Chicken

2 boneless, skinless chicken breasts

1/3 cup flour

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/4 cup unsalted butter

2 teaspoons olive oil

1 1/2 cups champagne/sparkling wine...or, if you don't do alcohol, chicken stock and a little splash of white wine vinegar for the tartness might work (I haven't tried it)

1 teaspoon fresh rosemary, chopped very finely

1 cup heavy cream

Butterfly the chicken breasts to cut each breast into 2 thin(ner) slabs. (Yielding 4 portions.)
Using a meat mallet, flatten the breast portions.
Combine flour with salt and pepper in a shallow dish; dredge the chicken in the mixture.
Meanwhile, in a large, heavy skillet melt butter and olive oil.
Add chicken and saute 2-3 minutes on each side; turning to brown both sides.
Add the champagne and finely chopped rosemary; simmer for 12-15 minutes.
Remove the chicken to a plate; tent with foil to keep warm.
Whisk a little of the remaining dredging flour into the simmering liquid, maybe a tablespoon at most.
Add the cream; stir well to combine. 
Bring sauce to a simmer to combine flavors. 
At this point, you can return the chicken to the sauce and heat through, or just serve the chicken with sauce spooned over the top. (More champagne sauce is always better.) (4 servings)

Makeover

Last year, we had an issue with the old house plaster ceiling in my closet. It decided that after almost 100 years of being a ceiling, it was tired of hanging out up above the room and found its way to the floor...crumbling over my clothes...and shoes...and handbags...and everything else I had stashed in that black hole known as my closet. I was forced to sort and wash everything as I pulled it from the debris. Clean-up involved arranging my wardrobe in half-hazard piles in the spare rooms. Plans were made for the ceiling repair. Paint and plaster were purchased. Organizers were researched. Then, just like everything else in my life, stuff happened. Hubs got busy with farm things; other commitments took all our time. My closet was a bare, empty ruin waiting for some much needed attention...and waiting, and waiting. For the past year, I have gotten dressed by pulling items of clothing from an ugly mess of tottering stacks in weird locations around the house. Don't peek in my windows in the morning. You may likely see me running from one end of the house to the other in various states of dress or undress with random articles of clothing in hand searching for the piece that I really want (or that actually fits my expanding frame~sigh).

Now, somehow, in the middle of the repairs and mess after the hail storm, we found some time to get back to work on my neglected closet. The plaster has been smoothed and sanded. And after an evening with oil-based primer in the non-ventilated space led to some very unpleasant nausea and dizziness, we have beautiful, white walls and a ceiling eager for paint. (Neither Hubs, nor I, have plans to become huffers after that experience.) The closet makeover makes me realize that so much of the clothing that I have been fighting with for a year needs to go. Why do I need 12 black skirts when I always wear the same one? Am I ever really going to be thin enough to want to wear those white pants again? Let's face it. I won't be sporting that hot pink sweater ever. Really. My wardrobe needs a makeover before it is returned to my *hopefully soon* renovated closet.

On My Plate, I recently gave one of our tried and true menus a makeover. Chicken Fried Chicken with mashed potatoes and gravy is an ultimate comfort meal for us. We don't indulge in the sinfully good, fried luxury often, but when we do, we go all out. Tenderized chicken is dipped in buttermilk, seasoned flour, and buttery cracker crumbs before bathing in hot oil until crispy, but melt-in-your-mouth tender. The mashed potatoes are made with butter and cream. Thick, milky gravy covers the entire plate. It is pure heaven...or pure sin, depending on your dietary frame of mind.

I didn't think that our comfort food needed a makeover. There were no falling ceilings to prompt a radical change On My Plate. I just happened to see a recipe request in an old Bon Appetit. A Seattle restaurant serves up a plate of fried chicken with Roasted Poblano Mashed Potatoes and Chorizo-Thyme Gravy. It seemed like the perfect makeover for my Chicken Fried Chicken. I love food with a little heat, and while my traditional menu was comforting, spice would be a great flavor addition.

I kept the prep for my Chicken Fried Chicken the same. I also followed the printed recipe for the Roasted Poblano Mashed Potatoes. It was with the Chorizo-Thyme Gravy that I made a few adjustments. I believe that the restaurant used the Mexican type of chorizo which is a loose, ground, seasoned sausage. They cooked and crumbled it before creating the roux as the base for the gravy. I haven't had positive experiences with that type of chorizo. I considered subbing some other spicy ground sausage, but had some Spanish-style chorizo on hand and went with that cured, firm sausage instead. Diced finely and heated with the onions, it imparted a smokey aura to the milky gravy. It was a perfect makeover that landed Chicken Fried Chicken and Roasted Poblano Mashed Potatoes with Chorizo-Thyme Gravy On My Plate. 

Chicken Fried Chicken

4 boneless skinless chicken breasts

1/2 cup flour

1/4-1/2 teaspoon fresh ground black pepper

3/4-1 cup buttermilk

1-2 cup finely crushed buttery crackers (I usually need 1.5 sleeves of Club Crackers)

3 tablespoons peanut oil (or canola oil)

Preheat oven to 350F.
Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat mallet or rolling pin; set aside. (This is the most awesome way to relieve tension...especially if you haven't had a real closet in almost a year.) 
Combine flour and pepper in a shallow dish.
Pour buttermilk into a second dish.
Spread crushed crackers on a plate.
Submerge chicken breasts, one at a time, into the buttermilk
Dredge in seasoned flour.
Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
Heat oil in a 12-inch skillet over medium-high heat.
Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through. (Will have to do this one or two pieces at a time.)
Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm. (Serves 4)

Roasted Poblano Mashed Potatoes

2 large, fresh poblano chiles

4 pounds unpeeled red-skinned potatoes, cut into 1 1/2-inch pieces

1 cup half and half

1/2 cup butter (the real deal, no *shudder* margarine)

1 cup sour cream

Preheat the oven to 500F.
Place the whole peppers on a sheet pan in the oven for 10-15 minutes, roast until the skins are completely wrinkled and the peppers are charred, turning them occasionally. 
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; chop coarsely.
Cook potatoes in a large pot of boiling water until tender, about 14 minutes.
Drain well; transfer to large bowl.
Meanwhile, heat cream and butter in heavy small pot over medium heat until butter is melted.
Add warm butter mixture to potatoes; mash. (We like "smashed" potatoes with some chunks.)
Stir in sour cream and chopped chiles.
Cover with foil to keep warm. (Serves 4-6)

Chorizo-Thyme Gravy

1 tablespoon olive oil

1.5-2 ounces finely diced Spanish-style smoked Chorizo sausage

1/2 cup finely diced onion

1-2 tablespoons flour

1 1/2 teaspoons Worcestershire sauce

2 cups heavy cream

1 cup milk

1 tablespoon chopped fresh thyme

1 tablespoon chopped serrano chile (optional, we didn't have it on hand and left it out this time)

Heat oil in large saucepan over medium-high heat.
Add chorizo and onion; saute until onion is translucent.
Add flour and Worcestershire; cook 2 minutes, stirring often.
Add cream and milk; reduce heat to medium and simmer 6 minutes, stirring constantly.
Mix in thyme and serrano (if using).
Stir until gravy coats the back of spoon, about 2 minutes. 
Season with salt and pepper. (Serves 4-6)

Fridge Friday, episode 1

Remember how I said that I had an idea in the works to try to keep up my momentum with blog posting? Well, here it is. Awhile back, I stumbled upon the concept of Fridge Fridays through Twitter. At that time, we were just snapping quick phone pics of our fridges and posting for others to see and discuss. Most of us had a more than passing interest in food and cooking and liked to see what ingredients each had on hand. Later, a blogger (Maggie) took the idea and created a separate site just for Fridge Friday posts.

I have decided to add my own spin to Fridge Fridays and introduce it as a theme here On My Plate. I will snap a photo of my fridge, zero in on one ingredient, and share a recipe that includes it. There are no promises that this will be an every Friday occurrence, but I would like to try. This could be a fun addition to the blog.

Your input is very welcome. If you check out the fridge photo and see something in there that sparks your interest, let me know. Comment away. Ask questions. Tell me that you also have a love for Laughing Cow Cheese, or ask me what in the heck I am doing with that HUGE jar of marinated artichokes (and if you really must know, please see my confession at Enough to (Arti-)Choke a Horse). Play along with me. Let me know that I am not just talking to myself when I peck out these posts (although, truth be told, I do talk to myself ALL THE TIME).

So...did you check out the pic above? Did you see an ingredient that you thought deserved some time in the spotlight? This week, I have asparagus, salad greens, herbs, zucchini, mushrooms, strawberries, Greek yogurt, bacon, hot dogs, pickles, take-and-bake bread, and even crab meat in the fridge. However, it is the lowly tube of  refrigerator biscuits that gets to come out and play. I found something in the No Recipe Zone of Everyday with Rachael Ray that I knew Hubs would love, French Onion Soup Cups.

Hubs LOVES French Onion Soup; begs for it; orders it every time he has the opportunity. The only other soup that I have ever seen him eat more of is Clam Chowder...and that is an ugly story that I won't be repeating. French Onion Soup Cups bakes up refrigerator biscuits on the underside of greased muffin tins to create little "cups." Filled with caramelized onions and topped with a cheese sauce and more melted cheese, they are so simple and satisfying. I tossed together a salad with baby greens and a fresh vinaigrette as a side, and our meal was complete in no time. I don't need anything special in my fridge to put French Onion Soup Cups On My Plate.

 French Onion Soup Cups

2 tablespoons olive oil

One can refrigerator biscuits

8 cups thinly sliced onions

kosher salt

fresh ground black pepper

2 tablespoons butter

1 1/2 tablespoons flour

3/4 cup heavy cream

1 cup grated Gruyere cheese

1 teaspoon fresh thyme

Preheat to 400°.
Invert a muffin pan and lightly grease the back side of ten muffin cups. 
Pat a biscuit flat, place over a greased muffin cup and stretch the dough to cover the cup. 
Repeat with the remaining nine biscuits. 
(With the bigger Grands biscuits, I had to use every other muffin cup to keep from baking together. Regular sized biscuits could use all the muffin cups without problem.)
Bake until golden-brown, 7 minutes.
Allow to cool slightly, then remove the biscuit cups from the pan and place cup side up onto a baking sheet to cool completely.
Meanwhile, heat the olive oil over medium heat in a skillet and add the onions, salt, and pepper. 
Cook until the onions are softened and browned, about 15 minutes.
Divide the onion mixture among the biscuit cups.
In a small saucepan, melt the butter. 
Whisk in the flour until smooth. 
Whisk in the heavy cream and cook, stirring, until thickened, about 3 minutes. 
Remove from heat and stir in half of the cheese; season with salt and pepper. 
Spoon the cheese sauce over the onions.
Sprinkle the thyme and remaining cheese and on top and bake until the cheese is melted, 5 to 7 minutes. (Serves 6-8)

Greening Up

Early last month, I started this post. The grass was just starting to show spikes of green. The trees had tiny, little buds instead of leaves. Chives, oregano, thyme, and tarragon were all reemerging in the herb bed. My world was greening up with the promise of spring. Then, once again, life hit. It is so easy for me to let blogging fall aside whenever I am drowning in other stuff that has to be done. (Are you sick and tired of this excuse yet? I know that I am. If I am going to continue this blog, I really need to get a handle on regularly posting without excuses...and, I do have an idea to maintain my momentum, but that is all potential content for another post...)

Anyway, now, almost a full month later, I am finally back to plucking on the keyboard and pulling together the recipe for a very green Spinach Frittata (adapted from Everyday Food). My grass is a full emerald carpet that has been cut once, and will need it again in a few days. The lilacs not only form a leafy barrier along the property line, but also are just days away from scenting the air with their fragrant blossoms. And, the tarragon in my herb bed is already threatening to be out of control (hmm...anyone have tarragon recipes to share?). My world is green, and so is the food On My Plate.

If you have read more than a couple of the posts in this blog (and if you have, thank you!), you know it is not a secret that spinach is a frequent ingredient in my meals. We love it in any shape and form. Tossing wilted spinach with eggs and baking is such a simple solo meal (or double it and share) for breakfast, brunch, lunch, or dinner. Make it even greener by pairing with a fresh salad. It doesn't have to be spring for me to green up with Spinach Frittata On My Plate.

Spinach Frittata

1 egg, plus 2 egg whites
2 tablespoons Gruyere cheese
2 teaspoons milk
fresh ground black pepper
kosher salt
1 teaspoon olive oil
1/2 small shallot, minced
1 1/2 cups baby spinach

Place a 1-cup ramekin on a baking sheet in oven; preheat oven to 450 degrees.
While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, teaspoon salt, and pinch of pepper.
In a small skillet, heat oil; add shallot and cook until softened.
Add spinach; cook until wilted.
Season with salt and pepper.
Stir spinach into egg mixture.
Remove heated dish from oven and coat with cooking spray.
Immediately pour in egg mixture and top with 1 tablespoon cheese.
Bake until frittata is puffed up and golden brown, about 15 minutes. (Serves 1)