Grilled Hanger Steaks, Caramelized Shallots, & Matchstick Frites with a White Truffle Aioli

For a recent dinner party I wanted to put a classy twist on a classic dish: steak and fries. I wanted a layout that would satiate grown men with hearty appetites but still be delicate and classy for us ladies. After experimenting with my marinade and taking a pairing inspiration from a recipe for Steak and Fries by Martha Stewart, I found a perfect combo - a meal which boasts full palate pleasing flavors and will make a stunning spread for guests.

I found a nifty peeler to julienne vegetables (Safeway- $4 and comes in various colors!) and thought I'd put it to the test making matchstick "frites", which is so much more fun to say than fries, right?! The key is getting them perfectly crispy so they provide that wonderful crunch!

For this recipe you will need a sauté pan, grill pan, baking sheet lined with tin foil, a julienne peeler or mandoline (optional), and a whisk.  

Grilled Hanger Steaks & Caramelized Shallots

• 1 1/2 lb Hanger Steak
• 1/4 Cup Olive Oil- For Marinade+ 4 Tbsp Olive Oil, divided (For Cooking)
• 1/4 Cup Sherry Vinegar 
• 3 Garlic Cloves, Pressed
• 2 Tbsp Dijon Mustard
• 1/2 Tbsp Herbes de Provence
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp Soy Sauce
• Cayenne
• 5 Medium Shallots, halved
• 1 Tbsp Sugar
• Salt & Pepper, to taste

*Begin by rubbing down the hanger steak with salt, pepper, and cayenne (to your heat preference!). In a small bowl, whisk together the 1/4 cup Olive Oil, Sherry, Garlic, Dijon, Worcestershire, and Soy. In a large tupperware, lay out the steak and coat it with the marinade. Cover and refrigerate for 2+ hours. 

*About 20 minutes before the steak has finished marinating, you will want to begin caramelizing your shallots. In a sauté pan heat 2 Tbsp of oil on medium-high. Toss the shallots with the sugar and add to the pan, cooking 2-3 minutes. Shake the pan or stir frequently to ensure even cooking. Add a pinch of salt to speed up the process and season the shallots. Reduce to medium-low, and cook slowly, adding water in 1/4 cup batches as the shallots turn golden. This is called "deglazing" and the water should evaporate quickly while the onions soften and caramelize. This process can take 30-40 minutes. 

*In a grill pan, heat the final 2 Tbsp of Olive Oil over medium-high heat. Add the steak and cook, 10-12 minutes on each side. Baste with any remaining marinade and season to taste with salt and pepper, if needed. Tent with foil when finished cooking, and let sit for ten minutes. 

Matchstick Frites with a White Truffle Aioli 

• 2 Large Russet Potatoes, peeled
• Sea Salt
• 1 tsp White Truffle Oil

For the Aioli:

• 3 Tbsp White Truffle Oil
• 1 tsp Lemon Juice
• 1/4 Cup Mayonnaise
• 1 tsp Garlic Powder
• Pinch of: Sea Salt, White Pepper, Fresh Cracked Black Pepper

*Preheat the oven to 425 degrees F. 

*Either using a Julienne Peeler, mandoline, or a very sharp knife, julienne the potatoes into extremely thin, long strips. Toss them with sea salt, and a tsp of white truffle oil and spread them out evenly on a tin-foiled baking sheet. Place in the oven and bake, tossing them frequently and turning the pan to ensure even browning. Let bake for 20 minutes. If you find that your potatoes are not cooking evenly, or are not crisping up enough, broil them on high for 2-3 minutes at the end. 

*In a small bowl, combine the truffle oil and the mayonnaise for the aioli, whisking the oil into the mayonnaise slowly to make an emulsion. Add the remaining ingredients and season to taste. 


*Serves 4-6 people

To Serve: Try to time your frites and steaks so that they will finish in the same general time frame. If needed, reheat your shallots. Using a very sharp knife, slice the hanger steaks, being sure to not cut against the grain (I made this mistake the first time I cooked these steaks and while it was still delicious, the meat was very chewy and tougher than it should have been!) 

Prepare your plates with slices of steak, a garnish of frites, and a dollop of aioli. Pair with a small salad, such as greens topped with cherry and sunburst tomatoes, and tossed with a light vinaigrette.  

Wine Pairings: My lovely friend Rachel brought a bottle of Pinot Noir which was absolutely delightful with the flavors in the meat and goes well with grilled meats. I would also recommend a Syrah which pairs quite nicely with red meats and herbed sauces. 

This meal makes a lovely addition to any winter menu. 

Enjoy :]

<3Marea

Linking this post to Friday Potluck #13 @ EkatsKitchen 

Homemade Chicken Pot Pies

Another cold weather favorite and definite comfort food for me has always been Chicken Pot Pie. This recipe is fairly simple and can be pre-made and frozen, and then baked at a later date. Also, the ingredients are ones you may already have in your pantry and freezer, or ones that you can buy and store ahead of time, which makes this meal good for a midweek, low-key dinner. Plus, if you are cooking for a couple or a small family, this recipe ensures leftovers, which are absolutely delicious for lunch the next day. Of course, if you still have Thanksgiving Turkey leftovers, sub them in! Delicious!

For this recipe you will need: 1- 9inch round Baking Dish, Pie Weights (optional), a Spatula, a Medium Mixing Bowl, Measuring cups and spoons, Wooden Spoon, and a Medium-Sized Frying Pan. 

Chicken Pot Pies

• 2 Cups or 2 Medium Chicken Breasts, rubbed down with:
• Garlic Powder, Italian Spices, and Pepper
• 2 Tbsp Olive Oil, divided
• 2 Pre-Made or Homemade Pie Crusts (Recipe Here) 
• 1/2 Vidalia Onion, Diced
• 1/2 Cup Diced Carrots
• 1/2 Cup Peas, fresh or previously frozen
• 1/2 Cup Corn, fresh or previously frozen
• 1/2 Cup Cream of Chicken Soup
• 1/2 Cup Cream of Mushroom Soup
• 1/2 Cup Chicken Broth
• 1/4 Cup Cream
• 1 bunch of Fresh Sage
• Several Sprigs of Fresh Thyme

*Preheat your oven to 350 Degrees F.

*In a medium frying pan heat 1 Tbsp of Olive Oil over Medium High heat. Add the seasoned Chicken Breasts and increase heat to High. Cook for approximately 5 minutes on each side. Remove chicken from pan and cover. *Chicken should still be slightly pink in the center!*

*While your chicken is cooking, spray your baking dish with canola oil, and press one crust into the bottom and up the edges of the dish. If using, place pie weights on top of bottom crust. Bake for 10 minutes, until lightly golden. Remove from oven and set aside, but leave oven on.

*In the same pan that you used for the chicken, add the other Tbsp of Olive Oil and heat on Medium High. Stir in the diced onions and cook for 2 minutes, or until slightly softened. Stir in the carrots, peas, and corn, and cook for an additional 2 minutes. 

*In a separate bowl combine the remaining ingredients, mixing thoroughly. Pour over the vegetable mixture in the pan and bring to a boil. Reduce to a simmer for 5 minutes. 

*While the Vegetable mix is simmering, uncover the chicken and dice into 1/4 inch chunks. Add to the mixture and simmer for another 1 minute. 

*Pour the mixture into your previously baked pie crust and cover with the top crust. Using your fingers, pinch the top crust into the edges of the bottom crust to seal. Return to your preheated oven and bake for 35 minutes, until top crust is golden brown. 

*Remove from oven and let set for 5 minutes. Slice and serve hot.

I chose not to add any additional salt as the Cream of Mushroom and Cream of Chicken Soups tend to run fairly salty, but feel free to use your own palate and season to your taste bud's delight! If freezing, skip the 35 minutes of baking time, wrap in plastic wrap and place in the freezer until you are ready to bake and eat.

Enjoy :]

<3 Marea

Linking up to Friday Potluck @ EkatsKitchen.com

After-Thanksgiving Turkey & Mashed Potato Croquettes

'Tis the season for Turkey! While turkey soup and cranberry turkey sandwiches are a definite must-make, I also like to get a little creative with my Thanksgiving leftovers.

So for Seasonal Sunday this week I present: Turkey and Mashed Potato Croquettes; blending all your Thanksgiving favorites into one deliciously crunchy morsel. Paired with gravy, sour cream, or homemade cranberry sauce, these savory croquettes are fun, simple, and serve up a nice spin on your holiday extras.

For this recipe you will need a food processor or chopper, a large, deep frying pan, small sauce pan, whisk, 1 sheet of wax paper, a cookie sheet, and a slotted spoon.

Turkey & Mashed Potato Croquettes 

*Filling:

• 1 1/2 Cups Turkey, finely minced in a food processor
• 1/2 Cup Stuffing, finely minced in a food processor with:
• 3 garlic cloves
• 2 Tbsp Cilantro
• 1 Cup Mashed Potatoes 
• 1/2 Cup Red Onions, minced
• 2 Tbsp Unsalted Butter
• 3 Tbsp All-Purpose Flour, divided
• 1/4 Cup Milk
• 1/4 Cup Chicken Broth
• 1/2 tsp Garlic Powder
• Fresh Cracked Black Pepper
• Italian Seasoning

*In a food processor, combine turkey, stuffing, mashed potatoes, and garlic. Pulse lightly and then transfer to a bowl. Sprinkle with italian seasoning and black pepper. Set aside. 

*In a small saucepan, melt the butter over medium-high heat. Add the onions and one Tbsp of flour, stir to coat. Cook for 2 minutes, adding the second Tbsp of flour after one minute. Pour in the chicken broth and milk, and turn up the heat. Add the garlic powder and bring to a light boil. Immediately reduce to a simmer. Stir in the final Tbsp of flour and allow to thicken for approximately two minutes. Remove from heat.

*Combine the flour mixture with the turkey mixture. Blend thoroughly. Sprinkle with Italian Seasoning. Season to taste with salt and pepper, if needed (the saltiness of your stuffing, mashed potatoes, and turkey will vary from person to person). Cover and refrigerate for 2 hours. 

*Coating:

• 1/4 Cup All-Purpose Flour
• 1/4 Cup Corn Meal
• 2 Cups Herbed Breadcrumbs, finely ground
• 2 large Eggs, whisked with 1 Tbsp cold Milk
• Wax Paper Lined Cookie Sheet

*On a large plate combine the flour and corn meal and spread out to cover the surface of the plate. On another plate, spread out 1 cup of the bread crumbs. In a bowl, whisk the eggs with the milk. 

*Remove the turkey mixture from the refrigerator and scoop out in 1/4 cup intervals, shaping into rounds. (This will be messy and sticky!) Dredge the rounds in the flour mixture, coating all sides and then dip into the egg mixture. Shake lightly to remove any excess egg and then roll in the breadcrumbs, patting them into the turkey round, to form a thick shell. Set on a wax paper lined cookie sheet.  

*Repeat until all croquettes are formed. Let sit, uncovered in the refrigerator, for 1 hour. 

Cooking the Croquettes:

• Canola Oil, for frying
• Large, Deep Frying Pan
• Slotted Spoon
• Paper Towels, for Drying

*Pour the canola oil into your frying pan, approximately 1/4 inch deep. Heat for 5-8 minutes, or until temperature reaches 370 degrees F. Cook the croquettes in batches, being sure not to overcrowd the pan, until golden brown, about 2 minutes on each side. Remove with a slotted spoon and let drain on a bed of paper towels. 

*Makes 8 Large Croquettes

To Serve: Serve the croquettes immediately drizzled with hot leftover gravy, a side of sour cream, and/or topped with cranberry sauce. Pair with a light salad or with a cold side of my Gingered Butternut Squash Soup. 

With a crispy crunchy shell on the outside, and a creamy savory Thanksgiving twist on the inside, these Turkey and Mashed Potato Croquettes are a great way to reinvent your typical holiday leftovers. 

Hope everyone enjoyed their Thanksgiving as much as I did! Now onto Christmas! 

Enjoy :]


<3 Marea

Linking up to The Friday Potluck @ Ekatskitchen.com


Turkey Breast- صدر الديك الرومي- صدر الحبش

November's Daring Cook's Challenge: Soufflés!!

I've been so excited about participating in The Daring Kitchen-- and then I go and miss the post date!!! Alas, here is my lovely November Daring Cook's Challenge- still delicious even two days late.

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided many of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

After much research on various methods, I chose to create a savory soufflé using my utmost favorite ingredient: GARLIC. My Roasted Garlic and 3 Cheese Soufflé, which, after a few small tweaks to the flavor, came out absolutely beautifully! The process is fairly tedious but it helps if you create a clean and organized mise en place- plan, gather, and pre-prep. A key to a good soufflé is cooking in a state of constant readiness; this includes the guests! The best part of the soufflé is its glorious moment when it first emerges from the oven, that brilliant rise which every mouth must witness! Even on my second run I wasn't able to capture the full rise in time *ahem, Santa Claus please bring me a better camera pretty please? :]

To complete this recipe you will need: An electric mixer, whisk, saucepan with lid, skillet, and a deep 9-inch glass dish, or 7-8 oven-proof ramekins, or soufflé cups.

Roasted Garlic & 3 Cheese Soufflé

• 3 Whole Garlic Cloves, tops cut off
• 3 additional cloves, pressed
• 1 Tbsp Olive Oil
• 2 1/2 cups Milk
• 1/2 large Vidalia Onion
• 3 Thyme Sprigs
• 1 Bay Leaf
• 1/8 tsp Ground Cloves
• 1/2 tsp Whole Peppercorns
• 6 Tbsp Unsalted Butter
• 1/2 cup Herbed Bread Crumbs, finely ground
• 5 Tbsp All-Purpose Flour
• 4 Large Eggs, separated, plus 4 Additional Egg Whites (room temperature!)
• 1 Cup Parmesan, freshly grated
• 1/4 tsp Apple Pie Spice
• 1 Cup Aged Swiss Cheese, freshly grated
• 1 Cup Beemster Cow's Milk Cheese, freshly grated
• 1 tsp Himalayan Crystal Salt
• 1/2 tsp Fresh Cracked Black Pepper
• Canola Oil Spray
• Italian Seasoning
• Fresh Sourdough for serving

*Preheat the oven to 450 degrees F. Bundle the whole garlic cloves in tin foil and drizzle with the olive oil. Wrap to seal and place in the oven for 1 hour. When finished roasting, uncover and set aside to cool. At this time turn the oven temperature to 425 degrees F.


*In a saucepan, bring milk, pressed garlic, onion, thyme, bay leaf, cloves, and pepper to a boil. Remove from heat and let steep for 30 minutes, covered.


*Lightly spray individual soufflé cups, or one large round 9 inch glass dish with canola oil. Add 2 Tbsp of Bread Crumbs to each individual dish, or 1/2 cup to the one glass dish. Shake to thoroughly coat the bottom. Set aside.


*In a skillet, heat the butter over medium heat. Slowly whisk in the flour, 1 Tbsp at a time, to create a thick roux. Let simmer, whisking frequently over low heat until lightly browned.


*Strain the milk mixture through a fine mesh sieve and add the liquid to your roux. Bring to a soft boil and simmer, whisking frequently for 3 minutes. Remove from the heat.


*Vigorously mix in the 4 egg yolks (8 egg whites have been set aside) one at a time. Squeeze the roasted garlic from its skins and add. Next whisk in the parmesan and apple pie spice plus 1 tsp salt and 1/2 tsp cracked black pepper.


*In a standing mixer or large bowl, beat the egg whites until stiff peaks form.


*Fold in the swiss and beemster cheese to your roux and milk base, alternating between folding in 1/3 of the egg whites. Gently fold in the remaining egg whites and quickly transfer to your soufflé cups or dish. Smooth tops and sprinkle with italian seasoning.


*Bake in the oven for 25 minutes, until fully risen and golden brown.

To Serve: Remove from the oven and serve immediately before the center falls, with warm fresh slices of sourdough or crackers. I served my soufflés as appetizers but they can definitely constitute a meal if paired with a light salad, such as a frisée.

Wine Pairings: I suggest pairing with an American Cabernet Sauvignon, such as 2005 Ravenswood Vitners Blend ($12 bottle) which boasts unusually soft tannins, with a more generously round and juicy taste. Also, to play off the flavors of the cheese, you may like to try a 2004 Domaine Lorache ($25) Chablis.

As my guests commented, this soufflé had a distinctly "Christmas-y" "holiday" feel (definitely due to the apple pie spice!) which provided for a warm, cheerful belly and a nice segue into my main course of hanger steaks and matchstick frites! This dish makes a nice edition to any winter menu.

Enjoy :]

<3 Marea

Gingered Butternut Squash Soup

Seasonal Sunday is back in action! And staying in step with my soup season ecstatics I now present you with a simply sweet and smoothly spicy winter soup: The Gingered Butternut Squash Soup. 

Not only will this soup warm your insides but it works quite delightfully to clear the sinuses as well! 

You will need a large saucepan and a food processor to complete this recipe. 

Gingered Butternut Squash Soup

• 2lb Butternut Squash, skinned, seeded, and chopped
• 1/3 cup Fresh Ginger, skinned and grated
• 2 tbsp Unsalted Butter
• 1 medium Vidalia Onion
• 1 large Carrot, diced
• 3 Cloves Garlic, minced
• 4 Cups Chicken Stock, canned or Homemade Recipe Here
• 1/4 tsp Garlic Powder
• Sea Salt and Fresh Cracked Black Pepper, to taste

*After you have prepped all your ingredients, melt the butter in a large saucepan over medium heat. Add the onion and carrot and let cook for 5 minutes, stirring frequently. 

*Once onions and carrots are soft, add the ginger and garlic and cook for an additional 1 minute. Next, add the butternut squash and chicken stock and increase heat to high. Bring to a boil for 2 minutes before reducing heat to medium-low. Simmer for 25 minutes, stirring occasionally.

*Next, carefully ladle the soup in batches into your food processor, and pulse until well-blended and smooth. Return to saucepan and reheat if necessary. Salt and pepper to taste.

*To Serve: Ladle into bowls and lightly drizzle with a tsp or so of heavy cream or plain yogurt. Serve hot with a hearty baguette for dipping. I complimented mine with some warm homemade potato and onion bread. 

This soup is yet another reason to love the cold; or go wild and mix up a hot meal by serving this soup for starters, chilled ala gazpacho-style. 

Enjoy! :] 

<3 Marea


Butternut Squash

Creamy Tomato Soup with Three Cheese Crostini

The cold weather is finally here and I am more than ecstatic to break out my peacoat, my boots, and most importantly my soup pot! I look forward to soup season and sweaters in the way that normal people look to summer vacations, and beach getaways. I simply adore  the way curling up under a blanket feels when the world around you is frozen. The way the cold kisses noses and makes them red. And the way that a warm cup of anything never achieves its full potential until it is consumed in an icy environment!

Whenever I need an escape from the winter chill, a sense of nostalgia, or something to warm my insides, my mind goes directly to hot creamy tomato soup. I've been making this recipe for the last 5 years and my taste buds still delight over the first bite every time. This recipe is quick and simple and 100 times better than anything that will ever come out of a can. Andy Warhol would agree.

In celebration of the start of Soup Season, here's a twist on the Campbell's classic- sure to warm even the most chill-worthy day. 

Creamy Tomato Soup

• 4 Tbsp Unsalted Butter
• 2 Celery Stalks, diced with leaves
• 3/4 cup Shallots, diced
• 2 Garlic Cloves, minced
• 1/2 cup All-Purpose Flour
• 1 28oz Can Diced Tomatoes, plus juice
• 2 cups Chicken Stock, canned or homemade recipe here
• 2 cups Half-and-Half
• 1 tsp Marjoram, freshly chopped
• 1/2 tsp Thyme, fresh or dried
• Salt and Freshly Cracked Black Pepper

*In a large saucepan melt the butter over medium heat. Add the celery and stir, allowing it to soften, approximately 1-2 minutes. Mix in the garlic and shallots, continuing to stir frequently until soft, about 2 minutes. 

*Sprinkle the flour over the celery mix, coating the vegetables entirely. Pour in the tomatoes and their juices, the half-and-half, the chicken stock, the marjoram, and the thyme. Stir well and increase the heat to high. Bring to a 30 second boil and then reduce the heat to medium-low and simmer. Allow to simmer and thicken for 30-35 minutes, stirring occasionally. 

To Serve: Salt and Pepper to taste and ladle into bowls. Top with a sprig of thyme and pair with hot out-of-the-oven Three-Cheese Crostinis.

Three Cheese Crostinis

• 1/2 loaf of Artisan Baked Bread (I use a Garlic & Rosemary Loaf from Costco.)
• 1/2 cup Parmesan Cheese, freshly grated
• 1/2 cup Gruyere Cheese, freshly grated
• 1/2 cup Smoked Gouda, freshly grated
• Paprika
• Italian Seasoning

*Slice the bread into long, thin pieces. Sprinkle with the cheeses, adding the parmesan last. Top with a shake of paprika and a dash of italian seasoning. 
*Spread the slices onto a foil lined baking sheet, place in the oven and broil on high until cheese has melted and the bread has browned, about 2 minutes. Broil longer if bread is not yet crispy and golden. 

To Serve: Carefully remove crostinis from the oven and serve hot alongside a steaming bowl of creamy tomato soup. 

You can really use any three of your favorite cheeses for this recipe. I like to switch it up with various cow's milk swiss cheeses and sharp cheddars. Also, play with the bread; a ciabatta or focaccia crisp up nicely as well.

With winter approaching and the cold weather rolling in, this recipe is sure to come in handy; so break out your warm fuzzy socks, your down blankets, and your firewood, then take the heat to the next level and warm your soul with a piping hot bowl of creamy tomato soup! 

Enjoy :]

<3 Marea

New Orleans Style "Shrimp" Creole with Fresh Black Tiger Prawns

I was recently given a request to recreate a family recipe that had over the years gone missing. My mission: Shrimp Creole. Now, authentic New Orleans cuisine isn't exactly my strong point but I am always eager for a challenge and I had a flavor palate in mind that I imagined would work well for such a dish. This dish requires quite a bit of prep work and attention to detail, but the results are more than worth the effort.

After several various tweaks I now have success at my fingertips. This dish is eloquently spicy; the heat is sweetly masked in the rich, savory gravy created by the melding of the fresh vine-ripened tomatoes and the homemade shrimp stock. My test palates confirmed that it was, "delicate yet hearty", with "just the right amount of spice", and "sat perfectly" "delicious to the last bite." I know it isn't good form to "mmm" over your own food, but I literally could not help myself! Shrimp Creole just made its way into my taste buds' heart and is a guaranteed gastronomic tour de force!

I have elected to use prawns, which bear a great resemblance to shrimp, so much so that many restaurants and grocery stores use them interchangeably, although the two have various differences on the biological level. The popular census is that prawns are larger (bonus), but I personally just find them more appetizing. Oh, and Costco sells them 1.5lbs for $13. Can't say no that!

Two most important factors I found is that: 1.) It is imperative to make your own homemade stock. Sure canned stock saves time but it will never be as flavorful and the added salt will bastardize your entire sauce. Besides, unlike other stocks, shrimp stock only takes an hour to cook and you can always prep ahead of time and freeze. And, 2.) Make your own Creole Seasoning. White pepper is a leading flavor component in this meal and most store-bought blends don't give it the limelight it deserves. My sauce had a completely different taste using a pre-made spice. So if you want to give your senses the full experience, don't skip these steps!

Shrimp Creole

• 11/2 lbs  Black Tiger Prawns 
• 2 Tbsp Butter, unsalted
• 1 Tbsp Olive Oil
• 2 Tbsp All-Purpose Flour
• 1 large Vidalia Onion, diced
• 2 Celery Stalks, diced
• 1 large Green Bell Pepper, diced
• 4 Tbsp Diced Canned Tomatoes

• 2 1/2 cups fresh Campari Tomatoes
• 2 Tbsp Creole Seasoning

• Combine:

• 1/4 cup Kosher Salt
• 2 Tbsp Paprika
• 1/4 cup Garlic Powder
• 1 1/2 Tbsp White Pepper
• 1 Tbsp Cayenne
• 2 Tbsp Onion Granules
• 2 Tbsp Black Pepper
• 3 Tbsp Italian Seasoning
• 1 Tbsp Sugar
• Makes 5 oz. I recycle empty spice bottles and relabel. Great to have on hand!
• 1/2 cup Dry White Wine
• 2 cups Homemade Shrimp Stock (*Recipe Here*)
• 2 Garlic Cloves, minced
• 2 fresh Bay Leaves
• 1 tsp Cayenne, Sea Salt, and White Pepper
• 1 bunch of fresh Thyme Sprigs
• 1 Tbsp Corn Starch dissolved in 2 Tbsp warm water
• 1 Tbsp Worcestershire Sauce
• 2 Tbsp Louisiana Hot Sauce
• 1/2 bunch of Green Onions, chopped
• Fresh Flat Leaf Parsley, for garnish

*Begin by making your homemade stock and creole seasoning. Set aside.

*In a large a sauté pan melt the butter and oil over medium-high heat. Whisk in the flour, 1 Tbsp at a time, to form a blond roux. Next, add the onion, 1/2 cup at a time, mixing well. Reduce the heat to medium and add the celery, green pepper, a pinch of salt, and 1 Tbsp of the Creole Seasoning. Stir well and allow the vegetables to sweat in the spices. 

*Next add the canned and fresh tomatoes. Sprinkle in another pinch of salt to encourage the tomatoes to release their juices. Once the tomatoes break down pour in the white wine and increase the heat to high. 
*As the sauce begins to bubble, add the shrimp stock and the second Tbsp of Creole Seasoning. Stir in the garlic, bay leaves, and thyme and bring to a boil. Reduce heat and let simmer for 35-40 minutes.


*Next, dissolve the corn starch in 2 Tbsp of warm water and turn up the heat on your sauce. Mix in the starch as the sauce begins to boil. This will cause your sauce to thicken to a gravy-esque consistency. Season to taste with salt and white pepper.
*Let bubble while you prep the prawns. 


*Toss prawns with cayenne, salt, and white pepper. Add them to your boiling sauce and reduce heat to low. It is very easy to overcook prawns and shrimp, so keep a close eye on them, turning off the heat as soon as they have all turned a light shade of pink. Stir in the green onions. 

To Serve: Forgoing the traditional Creole boiled jasmine rice, I chose to instead serve this dish over a germinated brown rice. The hearty texture compliments the complex flavors of the Creole Sauce, activating dormant enzymes, which boosts health benefits and enhances tastes. Whichever type of rice you choose steam it with 2 bay leaves, a tsp of salt, and 1 Tbsp of butter per cup of rice. 

*Also pair with a hearty french bread to sop up the gravy. I love the fresh baked artisan loafs from Costco.

I've never been to New Orleans (Nola Town in Disneyland doesn't quite count right?) and I don't claim to be an expert in their traditional cuisine- but this dish is DELICIOUS. I supplemented my personal knowledge and taste preferences with plenty of research to create an as close to authentic dish with some tasteful twists! This Shrimp Creole is sure to pacify the palate and send you back for seconds!

Enjoy :]

<3Marea

Classic Chicken Marsala

In lieu of apologies and explanations as to my absence I will instead present you all with one of my absolute favorite "serve-to-impress" dishes: Chicken Marsala! This dinner party delight's ingredient list is short and simple but the flavors they produce are nothing less than marvelous. The sauce is aromatic and complex yet sweet and delicate to the senses, guaranteed to be an instant favorite- in fact I've converted multiple non-mushroom lover's with this dish! The pictures simply do not do it justice (but a better camera is #1 on my birthday/Christmas wish list! Fingers crossed.)

Chicken Marsala

• 4 boneless, skinless chicken breasts
• 1/2 cup of All-Purpose White Flour
• 2 Tbsp Olive Oil
• 1 1/2 cups Cremini Mushrooms, cleaned and sliced
• 2 large shallots, finely chopped
• 1/2 cup Dry Marsala
• 1 Tbsp dried Porcini Mushrooms, ground
• 1/2 cup Chicken Stock
• 2 Tbsp Unsalted Butter
• 1 bag Trader Joe's Pappardelle Egg Noodles
• Salt and Freshly Cracked Pepper
• Italian Seasoning
• Rosemary Sprigs for granish

*Prep the mushrooms and shallots; set aside. In a food processor or chopper crush the dried porcini mushrooms into a fine dust. Set aside 1 Tbsp and save any extra for later use. 

*Pour the flour into a shallow bowl and season the chicken on all sides with salt, pepper, and a light dusting of the Italian Seasoning. Place a large sauté pan on the stove over medium-high heat. Allow the pan to warm, about 30 seconds, before adding the olive oil. Heat for 30 more seconds. Dredge the chicken in the flour, shake off any excess, and add the chicken breasts to the pan. Cook approximately 6-7 minutes on each side, until lightly golden and barely firm in the center. Use a knife to check that they are a whitish pink at the thickest part. Transfer chicken to a plate and cover to keep warm. 

*In the same pan, add the butter and melt over medium heat. Add the mushrooms and cook for 5 minutes, tossing frequently so that they cook evenly. Add the shallot and cook until softened, about 2 additional minutes. 

*While the mushroom and shallots are cooking, place a 6-qt saucepan 3/4 full of water on the burner over high heat. Be sure to use cold water and a sprinkle of salt. Bring to a boil. Add the entire bag of noodles, stirring once, and return to a boil. As a rule, check pasta after 4 minutes to gage the cooking progress. Most pastas take about 8-12 minutes to cook al-dente and can overcook in an instant. *It is a myth that all pastas should be rinsed (doing so washes away the starch that helps the sauce stick to the pasta!) however, with wider noodles such as these (lasagna especially) a light rinsing is necessary to keep them from sticking together.*

*Return to your sauce and stir in the dried porcini mushrooms and the marsala; increase the heat to medium-high and bring to a light boil for 30 seconds. Add the chicken stock, stirring well, and return to a boil. Return the chicken to the pan and reduce to a simmer. Coat the chicken in the sauce with a spoon and then cover. Allow to simmer for 2 minutes. Salt and pepper to taste. 

*To Serve: Before plating the pasta, toss it with 2 small pats of butter, allowing the butter to melt. Divide the pasta onto your serving plates and top each with one chicken breast. Spoon the sauce over the top and finish with a light sprinkling of freshly grated parmesan cheese, fresh cracked pepper, and a sprig of rosemary for garnish. Pair with a small salad, such as My Feta and Cranberry Salad with a tart balsamic dressing. 

Wine Pairings: Since this dish is already cooked with wine, a pairing can prove slightly tricky. It is best to stick with a red to compliment the marsala, but since this is a chicken dish some may choose a white like Chardonnay or a Viognier, a dry white wine that boasts flavors of peach and apricot. I prefer a Merlot or a Pinot Noir; wines with good ripe fruit but not too much tannin are best suited to bring out the flavors of the marsala. For bargain bottled bliss try: San Simeon Merlot, 2003 for $14.99 or  Indian Creek, Navarro Vineyards 2008 Pinot Noir from Mendocino, for only $11.00.

Be sure to serve immediately. I will prep the mushrooms, shallots, and chicken ahead of time so that once my guests arrive I can cook this dinner with minimal effort and still have plenty of time for entertaining. 

It is a perfect palate pleaser with a sweet simplicity that makes even the most novice host seem like a kitchen god or goddess. 

Enjoy :] 

<3 Marea

Brown-Sugar Baked Salmon over Steamed Rice with a Feta & Cranberry Salad

As a child, growing up in a land-locked state with little opportunity for fresh-caught fish, I highly anticipated the arrival of one of my dad's good friend's, "Jerry The Fisherman." Jerry would arrive straight off a flight from Alaska, bearing fresh-caught filets of the highest quality Wild Alaskan Salmon. My father would immediately fire up the smoker and together Jerry and my dad would serve us all up a feast of brown sugar bbq'd goodness- the perfect combination of tangy and sweet. In my awkward anti-fish days this was the only seafood I felt fit to indulge in; thank goodness my taste buds have since matured to include all facets of the underwater world, but the memory of these meals has inspired my cooking of salmon ever since. 

This meal is a great addition to any home-cook's arsenal, as the flavors are rich enough to compliment both fresh or frozen fish. If you can't get fresh fish, the flash-frozen filets from Trader Joe's store nicely and can be quickly defrosted and effortlessly prepped for a gourmet-feel that will impress any dinner audience. You can easily adjust the quantities to incorporate an intimate dinner for two or up the ounces on the filets and have an entire family feast. 

Brown Sugar Baked Salmon

• 2, Wild Alaskan Salmon Filets, fresh or defrosted, any size, deboned with skin on bottom
• 2 tsp Herbes de Provence, divided
• 6 cloves Garlic, thinly sliced
• 1/4 cup Brown Sugar, divided
• 2 Tbsp Honey, divided
• 1 tsp Cayenne, divided
• 2 Tbsp Low-Sodium Soy Sauce, divided
• 1/2 Lemon, thinly sliced
• 1 Tbsp Butter, sliced and quartered into 4 small pats
• Fresh Cracked Black Pepper
• Himalayan Pink Crystal Salt (Check out the health benefits vs. regular salt!)

*Preheat your oven to 400 degrees. Line a glass baking dish with tin foil and set aside. Wash your fish filets with warm water and set into the pan. With the tip of the knife cut small slices, over the top and sides of each filet, tucking the garlic pieces into each slice. 

*Next, pour 1 Tbsp of Soy Sauce over each piece, and then rub the salmon with the Herbes de Provence, and approximately 1/2 tsp of cayenne, per filet. Next, coat each piece with a generous amount of brown sugar, patting it into the salmon. Drizzle with honey. For optimal flavor allow the fish to marinate in the refrigerator for at least 30 minutes. If you don't have the time, don't worry, the fish will still be extremely flavorful.

*Top each Salmon filet with the pats of butter and 2 lemon slices. Finish with fresh cracked black pepper and a sprinkle of salt. Bake 400 degrees for 5-10 minutes (depending on size, if thick cook longer!), then turn the temperature to 275 degrees and bake an additional 8-12 minutes. Check the center of the fish with a knife, when the meat of the fish is a medium shade of pink (no longer red, but not dry or whitish-pink) and slightly flaky, it is done. 

To Serve: Serve immediately, hot and sizzling out of the oven over rice, aside a fresh Feta & Cranberry Salad.

Feta & Cranberry Salad with a Balsamic Vinaigrette 

• 2 cups Arugula Leaves
• 1/2 cup Grape Tomatoes, sliced
• 1/2 Cucumber, diced 
• 1 Avocado, peeled, pitted, sliced
• 1/3 cup Vidallia Onion, diced
• 1/4 cup toasted Almond Slices
• 1/4 cup dried Cranberries, or Craisins
• 1/4 cup Feta, crumbled

*Put the arugula into a large bowl and toss with all ingredients. Add the Feta last, sprinkling it on top. 

Dressing:

• 1/2 cup Balsamic Vinegar
• 1/4 cup Extra-Virgin Olive Oil 
• 1 Tbsp Cane Sugar
• 1 Tbsp Whole-Grain Dijon Mustard 
• 1/2 tsp Garlic Powder
• 1/2 tsp Italian Seasoning
• 1/4 tsp Cayenne
• 2 cloves Garlic, pressed
• 1/2 tsp Sea Salt
• 1 tsp Cracked Black Pepper

*Combine all ingredients, and shake or whisk until well blended. Toss with the salad. 

This is my go-to salad and pairs well with most anything. I'll switch it up for different dishes with candied walnuts or trade the feta for goat cheese and add a lemon vinaigrette for a nice twist. 

This salmon dish pairs well with a light wine such as an Argentinean Pinot Noir or a Beaujolais. Try a 2007 Saurus Pinot Noir from Patagonia Argentina or for a less pricey option pick a 2008 Valle Perdido Pinot Noir, for only $11.99. While most believe Chardonnay is the typical pick for fish, I find the flavors baked in this salmon tend to be too strong for most whites; so stick with a light red or deep pink, and if you must go white try a Sauvignon Blanc or a Riesling. The 2004 Felton Road Riesling from Germany is only $10 and has a nice finish with flavors of mandarin and lemon.

Enjoy :] 

<3 Marea