Thursday, October 27, 2011

Goat Cheese-Lemon Stuffed Chicken Breast

I love lemon chicken and decided to stuff the chicken with goat cheese and lemon segments; then served it with a caper cream orzo which also has red onion, cherry tomatoes, and a squeeze of lemon.

Saturday, October 15, 2011

Beef Short Ribs with Roasted Dellicata Squash Farro

Winter is not even here and already I have cooked two meals that are reminiscent of a wintery meal. What has gotten into me? (obviously I did this over a month ago)

You just can't help yourself when the market begins offering up different ingredients you have not had in many months. I also bought a new pan, or I should say pot. A stove top dutch oven by calaphon. A few of my other pans have faded way past their usage.

I picked up delicata squash and beef short ribs, and decided this would be a weekend meal.We usually eat heavier dishes like this on Friday or Saturday's.

Even though delicata squash is a winter squash it still belongs to the same species as all types of summer squash (including pattypan squash, zucchini and yellow crookneck squash). I clean the outside, cut off one end of it, place it in a pan or wrapped in foil, and roast it in the oven for a good hour on 350 degree oven. Cut it in half, clean the seeds out and then scoop the meat out into a bowl, or if large enough chop into pieces.

Cover the beef short ribs with seasonings, onion, mustard, salt/pepper to taste and a splash of beef stock. Cook for three to four hours in a 275 degree oven until tender. Take the juice from the ribs, adding other beef stock if needed, and cook farro.

First I saute shallots and a bit of onion in dutch oven, add garlic, and then stock from ribs; (adding more beef stock when needed) add farro and place the short rib bones into pan and cook on medium low for another hour and half. Watch the level of stock, add more if needed, and squash pieces, cook until farro is done.

Friday, October 7, 2011

Pork Loin with Tomato Risotto

When I made this dish, I really felt like it was a heavier 'bring on fall' dish a month ago.

This dish is just one of our favorites here on the home front. Why? Because it's really an easy one. I use a dry rub of my own invention for the pork loin- hint, garlicky, coriander, and spicy!

Follow this recipe for perfect risotto! Perfect Risotto And only Jamie Oliver tells you "It will smell fantastic" in the middle of a recipe! Save a glass of wine for yourself.

I add sun-dried tomatoes with the onions to make this version. And don't use boiling water for the whole pot of risotto, or it will taste like bland nothing, maybe even oily bland nothing.

I am getting ready for an e-zine launch, Z-composition and a trip to see my son in Korea, so enjoy October!