Homemade Tots

A week ago, I wanted to make some french fries and the recipe calls for the cut potatoes to be boiled for a few minutes. By the time I checked on the potatoes, they have turned very, very soft! There goes my french fries! So I kept the soft mushy potatoes in the fridge and later on that night, sourced for some recipes for my mushy potatoes. Found this Homemade Tots from "The Book of Burger" by Rachael Ray, which I knew that my kids would love. So I made these for their after school snack. 

The potatoes are mashed and mixed with grated onion, flour, egg and chopped rosemary, season with some salt and pepper. This mixture is rolled on floured surface into 1-inch thick logs and cut into tots. Fry them in hot oil until golden and crisp, drain on kitchen paper towel and serve warm.

My notes : The mixture is very sticky. Some extra flour can be added into the mixture, but I did not add any. I place a big scoop of mixture onto a generously floured work surface, and flour my hands well. Shape it into a log and cut into tots (you may need to lightly flour your cutting knife), then I dropped the tots into a bowl filled with some flour, coat the tots all around with flour, you may need to adjust their shape as they are very soft. Drop them gently into the hot oil, fry until golden brown on all sides, transfer to kitchen paper towel to drain off excess oil. 

p/s : to check on the seasoning before frying the whole batch, shape a tablespoon of the mixture and fry until golden brown. Taste and adjust the seasoning if necessary.

These are yummy and fun to eat, especially when served with ....

...... some garlic mayonnaise. I added some garlic powder to a small bowl of mayonnaise, stir to blend well, and sprinkle with more garlic powder for serving (I love garlic powder!). I've got to whipped up a second bowl of garlic mayonnaise, yes, we love it! The whole batch was gobbled up by the three of us!  :)

Homemade Tots
(adapted from "The Book of Burgers", Rachael Ray)
6 medium starchy potatoes, such as Idahos, peeled and cubed
Kosher salt
3 tablespoons finely grated onion
1/4 cup flour, plus more for rolling
1 large egg
1 tablespoon minced fresh rosemary
pepper
peanut oil or vegetable oil, for frying

Cook the potatoes in a large pot of well-salted boiling water until tender. Drain the potatoes well and pass them through a rice into a large bowl. Add the grated onion (grate it right over the bowl), flour, egg, and rosemary; season with salt and pepper and mix well.

On a floured surface, roll the potato mix into 1-inch-thick logs and cut into tots.

Fill a countertop fryer with oil or pour a few inches of oil into a large Dutch oven. Heat the oil to 350F. (The oil is ready when a 1-inch cube of white bread cooks to golden brown in 40 seconds.) Fry the tots in small batches until golden and crisp, about 4 minutes. Remove and drain on paper towels. Season the cooked tots with a little extra salt.

*********************

I'm linking this post to  Little Thumbs Up - July 2014 Event: Potato - organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jasline of Foodie Baker .

and
Cook-Your-Books #14 @ kitchen flavours

Italian BBQ Chicken Burgers

During the Big Bad Wolf book sale last December, I bought Rachel Ray's "The Book Of Burger". I have been eyeing this book ever since it was published more than a year ago, and I was all smiles when I've spotted the only copy that nobody seems to notice or maybe nobody wants it! Lucky me! There was only one copy of this book, and I guess it was meant to be mine!  Big smile!

There are lots of burger recipes (127 recipes), as well as sandwiches and dogs (27 recipes), sliders (29 recipes), sloppies (19 recipes), which are divided into chapters for meat, poultry, seafood, veggie, and there are separate chapters for sides and sauces. There's even a chapter where other chefs like Bobby Flay, Michael Symon and others, share their burger recipes. A lovely book!

My first recipe from this book is Italian BBQ Chicken Burger which I've made for one of our weekend night dinner, using my homemade buns.

You would first need to make the BBQ sauce, which has bacons in it. The recipe calls for pancetta, since this ingredient is not available, I've used bacon instead. The ingredients for the sauce are bacon, onion, balsamic vinegar, light brown sugar, Worcestershire sauce and tomato sauce. Cook till the sauce thickens. Very delicious sauce, though I've got to add in a little more brown sugar to balance out the sourness. 

Another ingredient for the garnish is giardiniera, an Italian hot pickled vegetables, which is new to me. I have however used my Homemade Jalapenos, drained and chopped to pieces.

The chicken burger patties uses fennel seeds which are toasted before mixing into the minced chicken together with chopped thymes, rosemary, chilli flakes, cheese, garlic, poultry seasoning and season with salt and black pepper. Very fragrant from the fennel seeds and these patties are moist and delicious. 
Tip : to ensure that the patties are adequately seasoned, cook half a teaspoon of the mixture to test. Adjust the seasoning to the patties mixture accordingly, if needed.

Assemble the burger! I have used fresh lettuce leaves and added a slice of cheese, place one chicken patty burger, spoon the BBQ sauce over and sprinkle some pickles and sliced onions over. Enjoy!
I like my burger with more Pickled Jalapenos and sliced fresh onions!

For the burger buns, you may refer to my previous post, Hamburger Rolls.

For the pickled Jalapenos, you may refer to my previous post, Pickled Jalapenos.

Italian BBQ Chicken Burgers
(adapted from "The Book of Burger", Rachel Ray)
Sauce :
2 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
1/4 pound pancetta, chopped (I use bacon)
1 small onion, finely chopped
Kosher salt and pepper
1/4 cup balsamic vinegar
3 tablespoons light brown sugar
2 tablespoons Worcestershire sauce
1 cup or 1 (8-ounce) can tomato sauce

Burgers :
2 pounds ground chicken
2/3 cup grated Parmigiano-Reggiano or Pecorino Romano cheese (a couple of generous handfuls) (I use Cheddar)
4 cloves garlic, grated or finely chopped
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1-1/2 tablespoons fennel seeds, toasted
1 teaspoon crushed red pepper flakes
1 teaspoon poultry seasoning

4 crustry rolls, split
thinly sliced red onions
chopped giardiniera (Italian hot pickled vegetables) (I use Homemade Pickled Jalapenos)
1-1/2 to 2 cups greens (such as arugula, endive and radicchio), chopped

Make the sauce :

Heat 2 tablespoons EVOO, 2 turns of the pan, in a saucepan over medium-high heat. Add the pancetta and cook 3 to 4 minutes. Add the onion and season with salt and lots of pepper. Cook, stirring occasionally, until the onion begins to brown, about 10 minutes. Stir in the vinegar, brown sugar, Worcestershire sauce, and tomato sauce. Simmer, stirring occasionally, until thickened.

Make the burgers :

In a large bowlk, combine the chicken, Parmigiano-Reggiano, garlic, rosemary, thyme, fennel seeds, red pepper flakes, and poultry seasoning; season with salt and pepper and mix thoroughly. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook). Drizzle the patties with EVOO.

Heat a large nonstick skillet or grill pan over medium-high heat. Cook the burgers, flipping once, 10 to 12 minutes, or until the juices run clear.

Place the burgers on the roll bottoms and top with the sauce, red onions, giardiniera, and chopped greens. Set the rolls top in place.

CB3/14

I'm linking this with :

Cook-Your-Books #8 hosted by Kitchen Flavours

and

See Ya In The Gumbo @ Ms. enPlace

Souper Sundays @ Kahakai Kitchen

Crispy Curry Fried Chicken : The Picnic Game

I am "going" on a picnic and I'm bringing some delicious food beginning with the letter C, ....  for Crispy Curry Fried Chicken. For those of you who are familiar with Louise, the lovely lady from Months of Edible Celebrations, would know about this on-line picnic called, The Picnic Game, that Louise is hosting each June, with the final round-up on 1st July.

And I'm "going" on a picnic with Louise and all the lovely ladies who has joined in the fun.  This is the second time that I've joined The Picnic Game. June 18th is International Picnic Day and Louise has invited us for a picnic game for the month of June. The game is played by selecting a letter and you are supposed to make some food beginning from your chosen letter, to the picnic. The chosen letter will be confirmed and assigned to each person by Louise, like in my case, I chose the letter C, and it is for Crispy Curry Fried Chicken. And that's not all, each of us must list what the other persons before your letter, are bringing! It is a fun on-line picnic game!

I'm going on a picnic and I'm bringing ............
A - Aloo Gobi
B -
C - Crispy Curry Fried Chicken

Yums!

The combination of curry spices.  

I love the usage of lime zest for these, first time I added to a spice for fried chicken! Half of these spice mixture are mixed with some yoghurt. The chicken pieces are then coated with this yoghurt-spice mixture and put aside for a couple of hours in the refrigerator. The rest of the spices are mixed with some flour and just before frying, the chicken pieces are coated with this flour-spice mixture. Bring the chicken out from the refrigerator about 20-30 minutes before frying , bringing it back to room temperature.

I have used chicken drumsticks, which take quite awhile to fry to ensure that the insides are fully cooked. The next time, I would use my favourite part of the chicken, the wings. I love eating chicken wings, especially when they are fried till really crispy, yum! 

These are really crispy and delicious when eaten hot. And just wonderful for a picnic! I'm sure everyone will be reaching out for one of these crispy drumsticks!

Now, who wants to sit next to me, or rather, next to my Crispy Curry Fried Chicken at the Picnic Table?  Better hurry......, or they'll disappear real quick!!!  Hahaha!

To see what's in the picnic basket, don't forget to visit Louise from Months of Edible Celebrations on 1st of July, where she will do a round-up of all the delicious food that everyone is bringing to The Picnic Game. 

And I'm also sharing this post with :
See Ya In The Gumbo hosted my Ms. enPlace
Full Plate Thursday hosted by Miz Helen's Country Cottage
Little Thumbs Up event where the theme for his month is Curry Powder/Curry Paste, hosted by Everybody Eats Well in Flanders, organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y.

and ....

"Cook-Your-Books #1" hosted by me, Kitchen Flavours. Cook or bake any recipes from your cookbooks or magazines and link them up at "Cook-Your-Books", full details from here.

Crispy Curry Fried Chicken

(adapted from "Look+Cook" by Rachael Ray)

Serves 4

2 tablespoons curry powder, such as Madras

1 tablespoon chilli powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon poultry seasoning

1 teaspoon celery seed or ground cardamom

1 tablespoon grated lime zest plus 8 wedges of lime

1 cup whole-fat plain yoghurt

1 whole chicken, cut for frying into 8 pieces

salt and pepper

2 cups all-purpose flour

vegetable, salflower or peanut oil for frying

In a small bowl, mix together the curry, chili powder, onion and garlic powders, poultry seasoning, celery seed or ground cardamom, and lime zest, and set aside.

Combine half of the spice mixture with the yoghurt. Season the chicken with salt and pepper. Coat the chicken with the yoghurt. This can be done as much as 24 hours ahead. Keep the chicken aside, covered, in the refrigerator until about 30 minutes before you are ready to cook it.

Place the flour in a large brown paper bag, add the remainder of the spice mix to it, and shake the bag. Add 4 chicken pieces and shake to coat. 

In a large pot at least five inches high, heat 2-1/2 to 3 inches of frying oil over medium to medium-high heat. Insert the handle of a wooden spoon in the oil. If rapid bubbles come out and away from the handle, the oil is ready. Fry the 4 pieces of coated chicken for 12 minutes, turning once. Coat the remaining chicken while the first batch fries up. Cool the chicken on a rack and sprinkle with a little extra salt. Allow the oil to heat back up for a minute or two, then fry the second batch. Serve with the lime wedges to squirt over the crispy curry chicken.

#56/100

Portobello Pizzas

 Little Thumbs Up : Baking and Cooking event, selected ingredient for the month of May is "MUSHROOMS"

Little Thumbs Up, is an event organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y. , where an ingredient is selected each month and everyone is welcome to join in by using the selected ingredient either in your bakes or in your cooking pot. I am the host for this month, and my selected ingredient is "MUSHROOMS". Please do join us, cook or bake any recipes using Mushrooms as one of its ingredient, post it in your blog within this month, (only new and current posts), and link to Little Thumbs Up, in the thumbnail linky which is provided at the bottom of this post. To find out more details on Little Thumbs Up, please click here.

While this month's theme is MAY : MUSHROOMS, the selected ingredient for June is Curry Powder or Paste and will be hosted by Everybody Eats Well In Flanders. Cook  or bake any of your favourite curry dish, and link that up in June which shall start on 4th June.

Mushroom Of The Day : Portabella Mushroom

Portabella is the largest of the cultivated mushrooms. They have tan or brown caps and measure up to 6 inches in diameter. These mushrooms have deep, meat-like texture and flavour. Portabella can be grilled, broiled, and roasted and they make a flavourful vegetarian alternatives and are great served as "burgers" on toasted buns. On the nutrition side, one medium cap provides 22 calories, 0 gram fat, 4 grams of carbohydrates and is an excellent source of B vitamin riboflavin, a good source of the antioxidant selenium, potassium, phosphorus, the B vitamins niacin and pantothenic acid and copper.

Let's get down to the recipe for today : Portobello Pizzas.
I made these Portobello Pizzas for the kids' after school lunch, and boy, do these bring out those smiles! I am a fan of Rachel Ray! I have tried many of her recipes and so far they have not disappoint me yet, including this Portobello Pizzas. These are downright delicious! 

Firstly, remove the stems and scraped out the gills from the Portobello caps. Wash them gently under running water to remove any dirts. Dab them dry gently with some paper towels. Place them on a greased baking tray and season with a sprinkling of salt and black pepper on both sides. Drizzle some olive oil over and broil in the oven, caps side up for about 2-3 minutes, turn over and broil other side for another 2-3 minutes or until tender, watch out that they do not burn. Remove and stuff with filling.

To make the filling :

The recipe uses Italian sweet sausage. I use my own homemade Italian sweet sausage, will share the recipe on another day. The filling is made up of the sausage, cherry tomatoes which are cooked until they burst, a delightful process to watch when the cherry tomatoes popped!

The mushroom caps are stuffed with the filling, top with some cheese, here I have used mozzarella cheese.  Grill these mushrooms under the broiler for about 1-2 minutes until the cheese melts, keep a close watch, taking care not to burnt the cheese.

Serve immediately. Delicious!

I'm linking this post to Little Thumbs Up event, hosted by Joyce, kitchen flavours, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y.

To join us, simply bake or cook any recipes using the ingredient for this month MUSHROOM.  Submit your post by linking to the thumbnail linky provided at the bottom of this post. 

• Your submission must be a current and new post.
• Mention Little Thumbs Up in your post, and submit your post to the thumbnail linky to the host of this month, Joyce from kitchen flavours, and link to Bake For Happy Kids, and my little favourite D.I.Y. 
• Feel free to display Little Thumbs Up badge in your post.
• Last date of linking will be on 31st May 2013.

Portobello Pizzas
(source from Rachel Ray)
6 large portobello mushroom tops, stems removed and gills scraped
extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
salt and freshly ground black pepper
1 pound Italian sweet sausage
1/2 pint grape tomatoes
1/2 cup cream
1/2 cup basil leaves, shredded or torn
1/2 cup shredded Parmigiano ( I use Mozzarella )

Preheat broiler.

Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.

While caps are broiling, heat 1 tablespoon extra-virgin oil in a skillet over medium high heat, add sausage and brown and crumble the meat. Then add tomatoes to the skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil.

Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes, then quarter caps and serve.

Summer Corn Spaghetti

I have not used the Rachel Ray's book, Look+Cook in ages. What prompted me to take this book out is the Summer Corn Spaghetti recipe which I have bookmarked and always wanted to try. Since I have two cobs of corn left in my fridge, I decided to cook this meal for our dinner as it was just for the kids and myself.

Summer Corn Spaghetti

Let's get cooking !

Scrape the kernels off the ears. I have mixed in some frozen corn kernels as well, since the amount from the two cobs of corn are not enough. A quarter of the corn kernels are then pureed in the food processor with some cooking cream. Reserve the rest of the corn kernels to be mixed in during cooking later.

Firstly have ready a pot of salted boiling water and cook the pasta until al dente.

1. The bacon are fried till cripsy, then the corn kernels are added in, together with the chopped shallots and chopped red bell pepper. Season generously with salt and black pepper.
2. Stir in the thyme, chicken stock and pureed corn mixture, simmer for 3-4 minutes until thicken. 
3. Add in hot sauce or cayenne pepper powder and adjust seasoning to taste.
4. Add in the boiled pasta, parsley and cheese. Toss everything to combine. 

Serve immediately with more chopped fresh parsley or basil. Scatter with grated cheese if desired.

Overall review : This recipe is a winner! Thumps-Up!
The sweet corn, both the kernels and puree, makes the sauce really full of corn flavour. Delicious with the bacon, onions and red bell pepper.  The kids had some grated Parmesan scattered over, while I've added more chilli pepper flakes on my plate!

I'm linking this post with Little Thumbs Up, where the ingredient for this month is Corn, hosted by Esther from Copycake Kitchen and organised by Zoe from Bake For Happy Kids and Doreen from my little favourite DIY.

I'm also sharing this post with :

See Ya In The Gumbo hosted by Ms. enPlace
Full Plate Thursday hosted by Miz. Helen's Country Cottage

A little announcement :

The next host for Little Thumbs Up in the month of May, shall be hosted by me! And the chosen ingredient is Mushroom.  Little Thumbs Up is organized by my baking buddy, Zoe from Bake For Happy Kids, and Doreen from my favourite DIY and each month a participating host will nominate an ingredient, and everyone is welcome to cook or bake using the selected ingredient of the month. Everyone is welcome to join in, no matter where you are from. A thumb-nail link will be provided on the host's blog post at the start of event, which is the first Tuesday of the month and it will stay open right up to the last day of that month. You can read all about Little Thumbs Up event from here.

Hope everyone can join in this fun event. The next Little Thumbs Up, selected ingredient, Mushroom shall start on 7th May, I'm looking forward to your support and see all of your delicious mushrooms yummies!

Please link up all your delicious Corn recipes with the host of this month, Esther from Copycake Kitchen.

Summer Corn Fettuccine

(adapted from "Look+Cook", Rachel Ray)
Serves 4 to 6
1 pound fettuccine
EVOO (extra virigin olive oil) for drizzling
6 slices smoky bacon, chopped (I use bacon bits)
6 ears corn on the cob, shucked (I use 2 corns + frozen corns, thawed)
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
black pepper
1 cup half-and-half or cream
2 tablespoons fresh thyme leaves (I use 1 tbsp dried)
1/2 cup chicken stock or dry white wine (I use 1/2 cup water mixed with 1/2 tsp chicken stock powder)
a few dashes of hot sauce or a pinch or two of cayenne pepper (I use 1 tsp coarse chilli powder)
a couple handfuls of chopped fresh flat-leaf parsley
1 cup grated Parmigiano-Reggiano cheese (I use Cheddar cheese)
1/2 cup chopped fresh sweet basil leaves or 1/4 cup chopped fresh tarragon leaves

1. Heat a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente.
2. Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat. Add the bacon to the pan and cook for a few minutes to crisp the bacon and render its fat. 
3. Place a small bowl inverted in a large bowl, steady thee corn cobs on the smaller bowl, and scrape the kernels off the ears. Add three quarters of the kernels and liquids to the bacon. Add the shallots and bell pepper to the corn mixture and season liberally with salt and pepper. Cook until tender, 5 to 6 minutes.
4. Add the remaining corn to the food processor and puree with the cream. Stir in the thyme and the stock or wine into the corn mixture in the skillet, reduce for a minute, then stir in the corn-cream mixture. Reduce the heat to a simmer. Cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne pepper and adjust the salt and pepper.
5. Drain the pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup. Top with the basil or tarragon and pass the remaining cheese at the table.

#37/100

Pork And Black-Eyed-Pea Chili

A lovely bowl of chili, I had this with Chilli Corn Bread, from my previous post. This is another wonderful recipe from Rachael Ray's "Look+Cook". 

Unlike some recipes which calls for 2-3 hours of simmering, this is fairly easy and quick. It takes about only an hour of preparation and cooking.

A delicious bowl of chili, with some hint of spiciness. For a milder taste, the chili powder and hot sauce may be reduced.

We really enjoyed this with chunks of Chili Corn Bread. Yum!

I'm sharing this with :

Cookbook Sundays hosted by Couscous & Consciousness

See Ya In The Gumbo#11 Potluck hosted by Ms.enPlace

Savory Sunday hosted by The Sweet Details

Saturdays with Rachael Ray hosted by Taste and Tell
Hearth & Soul Hop hosted by Mom's Sunday Cafe

Pork and Black-Eyed-Pea Chili
(adapted from "Look+Cook" by Rachael Ray)
Serves 4
1 tablespoon vegetable oil
1/2 pound andouille sausage, chopped or crumbled
1 pound ground pork
1 onion, chopped
2 to 3 celery stalks from the heart with leafy tops, chopped
1 green bell pepper, seeded and chopped (I added in 1 red bell pepper, seeded and chopped)
2 to 3 garlic cloves, chopped
1 bay leaf, fresh or dried
Salt and pepper
A few sprigs of fresh thyme, leaves removed and chopped
1 tablespoon sweet smoked paprika, a palmful
2 tablespoons chili powder
2 teaspoons ground coriander, 2/3 palmful
2 cups chicken stock
1 (14-ounce can) petite diced tomatos or diced tomatoes with mild chiles
1 (14-ounce can) black-eyed peas, drained
2 tablespoons hot sauce
2 scallions, chopped
4 toaster corn muffins or 2 corn muffins, split and toasted, buttered


In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown for a couple minutes, then add the pork and brown and crumble it for another couple minutes. Add the onions, celery, bell pepper, garlic, bay leaf, and salt and pepper to taste. Cook to soften the vegetables, 5 to 6 minutes. Add the thymes, spices, stock, tomatoes, black-eyed peas, and hot sauce. Stir, bring to a bubble, then reduce the heat and cook for 10 to 12 minutes more. Discard the bay leaf. Serve in shallow bowls. Top the bowls of chili with the scallions and toaster corn muffins or crumbled toasted split muffins.

Veal & Olive Ragu with Pappardelle

One of our pasta nights with Rachael Ray's Look + Cook. Sometimes the mind goes blank just thinking about dinner! Pasta to the rescue!

So, I decided to cook Olive Ragu with Pappardelle for our dinner. This recipe calls for Ground Veal, Pappardelle and Pecorino Romano Cheese.  I do not have these three ingredients, I substituted with what I have, Ground Pork, Tagliatelle and Parmesan Cheese. I substituted the Beef Broth by using Homemade Chicken Stock. 

The family really enjoyed this tasty pasta meal. 

And I'm bringing this to a Cookbook Party, hosted by Louise of Months of Edible Celebrations. Louise is celebrating her Blogoversary by throwing a Cookbook Party, and October being the National Cookbook Month! There's a whole list of food celebrations just for the month of October! For full details, hop over to Months of Edible Celebrations. I'm submitting this Pasta under the list "Pasta Month"!

I'm sharing this with "Saturdays with Rachael Ray" at Taste and Tell.

Veal And Olive Ragu with Pappardelle
(adapted from "Look + Cook" by Rachael Ray)
Serves 6
salt
1 pound pappardelle or other wide, flat pasta
2 tablespoons EVOO (extra-virgin olive oil)
1 tablespoon butter
1-1/2 pounds ground veal
black pepper
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 springs of fresh rosemary, leaves removed and finely chopped
1 cup pitted large green olives, coarsely chopped
1/2 cup dry white wine
1 cup beef broth
1/3 cup finely chopped fresh flat-leaf parsley leaves (a generous handful)
2 teaspoons finely grated lemon zest
1/2 cup grated Pecorino Romano cheese, plus more for passing at the table

Bring a large pot of water to a boil, salt it, then add the pasta, cook to al dente and drain.
While the pasta is cooking, in a large, deep skillet, heat the EVOO over medium-high heat. Add the butter to melt, then add the veal and season with salt and a little pepper. Cook, breaking up the meat with a wooden spoon, until it's no longer pink, about 5 minutes.
Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomato paste and rosemary and cook for 2 minutes, then stir in the olives and heat through for 1 minute.
Stir in the wine, scraping up the browned bits from the bottom of the pan for 1 minute. Stir in the beef broth and simmer for 2 minutes. Stir in the parsley and lemon zest.
Add the drained pasta to the sauce and stir in the pasta and 1/2 cup of cheese. Serve hot with extra cheese.

Chicken Ragu

Another great pasta night with one of Rachael's pasta recipe which my family enjoys. It is tasty and delicious. Definitely one that is worth cooking again.  

I skipped the pancetta, did not have any and I replaced the marsala wine with white wine.  I can imagine how much tastier it will be with both the pancetta and marsala wine.

I'm sharing this with
Saturdays with Rachael Ray at Taste and Tell
Cookbook Sundays at Mom's Sunday Cafe
Celebrity Cook-Along, Rachael Ray at Happier Than A Pig In Mud

Chicken Ragu
(adapted from "Rachael Ray's Look+Cook" by Rachael Ray)
Serves 4
Salt
1 pound whole-wheat or whole-grain rigatoni or other short cut pasta
3 tablespoons EVOO (extra-virgin olive oil)
1/4 pound pancetta, a couple thick slices, cut into fine dice
1-1/2 pounds chicken thighs, chopped into small bite-size pieces
1 medium to large onion, chopped
2 to 3 sprigs of fresh rosemary, leaves stripped and finely chopped
2 to 3 garlic cloves, finely chopped
Black pepper
1 carrot, peeled
1 bay leaf
1/2 cup Marsala, a couple glugs (I use white wine)
1 (28-ounce) can San Marzano tomatoes
Grated Parmigiano-Reggiano cheese
A handful of fresh basil leaves, torn


Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.
In a large skillet, heat 2 tablespoons of the EVOO over medium-high heat. Brown the pancetta for 3 to 4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5 to 6 minutes. Add the onions, rosemary and garlic, then season with salt and pepper. Grate the carrot with a box grater directly into the pan and stir in. Add the bay leaf and cook until the vegetables are soft, 5 to 6 minutes. Add the wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavours. Drain the pasta and toss wtih the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.

Rachael's Burger and KAF's Buns

Another winning recipe from Rachael Ray! This is a delicious burger with a fantastic sauce and a wonderful drizzle! I had this for dinner on the weekend as it was only me and the kids. It does take a little extra work but they are simple and the end result is just fabulous! I first saw this gorgeous burger from Brenda's Canadian Kitchen, before I bought Rachael's book Look+Cook, and I knew that I will make this sooner or later. This delicious burger together with homemade buns makes a satisfying meal!

The Bun :
This bun recipe is from one my favourite site, King Arthur Flour. Again, the first time I came to know of this recipe  from Brenda's Canadian Kitchen! (Hi Brenda! thanks!). As what Brenda says, and I totally agree, you will never buy buns from the store again! This is the best burger bun there is! It is soft and everything what a burger bun should be. Buying burger buns from the bakery will only be a last resort for me now! I have bought burger buns from the bakery before and it is not always fresh and soft. Read all the great reviews of this bun here.

I'm submitting this to Aspiring Bakers, hosted by The Sweetylicious where the theme for the month of June is "Bread Seduction". 

Beautiful Burger Buns
(source from King Arthur Flour)
Yield : 8 large buns
3/4 to 1 cup lukewarm water
2 tablespoons butter
1 large egg
3-1/2 cups King Arthur Unbleached All-Purpose Flour (I use 2 cups bread flour + 1-1/2 cup AP Flour)
1/4 cup sugar
1-1/4 teaspoons salt
1 tablespoon instant yeast
3 tablespoons melted butter (for glazing)
* For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and something in between the rest of the time.

1. Mix and knead all of the dough ingredients - by hand, mixer, or bread machine - to make a soft, smooth dough. (I use the bread machine)
2. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. (My dough took about an hour).
3. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball, flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy. (My buns took about 30 minutes!)
4. Brush the buns with about half of the melted butter. 
5. Bake the buns in a preheated 375F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6. Cool the buns on a rack.

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The Burger : 
Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle.

That's a long name for a burger! This burger does take a little extra steps to prepare, but it is worth the effort. I used ground pork instead of ground sirloin. While the burger itself is just seasoned with a little salt and pepper, the sauce and drizzle is just fantastic. The sauce is prepared by cooking the milk, garlic, and black pepper with a little flour until thickens and the cheese is stirred in. Really good! The balsamic vinegar is cooked by mixing with a little brown sugar and boils until thick and syrupy. This makes a lovely drizzle on the burger. If you are a burger fan, this is a must-try!  

Thick slices of ripened tomatoes are drizzled with olive oil, season with a little salt and pepper, and baked in the oven for 45 minutes until caramelized! Beautiful!

Delicious burger. We did top it up with more lettuce, lovely!

I'm linking this with Saturdays with Rachael Ray at Taste and Tell

Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle
(adapted from "Look+Cook" by Rachael Ray)
Serves 4
3 vine-ripened tomatoes, sliced about 1/4 inch thick
2 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
salt and pepper, plus 1 teaspoon coarse black pepper
2 pounds coarse-ground sirloin
3 tablespoons butter
2 garlic cloves, finely chopped or grated
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup grated Parmigiano-Reggiano cheese (I use cheddar cheese)
Balsamic drizzle, store-bought, or reduce 1/2 cup balsamic vinegar with 3 tablespoons brown sugar over medium heat until thick and syrupy, a couple minutes
7 to 8 red leaf or red romaine lettuce leaves, shredded
4 kaiser rolls, toasted
1/2 cup fresh basil leaves, 8 to 10 leaves, thinly slice

Preheat the oven to 325F. Place a cooling rack over a rimmed baking sheet. Arrange the tomatoes on the rack, then drizzle with a touch of EVOO and season the tomato slices with salt and pepper. Roast the tomatoes for 45 minutes, or until tender and caramelized. Set aside.

When the tomatoes are about ready, place a large skillet over a medium-high heat with the 2 tablespoons of EVOO. 

While the pan is heating up, combine the sirloin with some salt and pepper. Form the mixture into 4 patties thicker at the edges and thinner in the centre for even cooking and to ensure you end up with a flat burger (the burgers will bulge up during cooking). Cook the patties for 10 minutes for medium-rare, turning once. Cook for 12 minutes for pink centers and 14 minutes for well-done.

While the patties are cooking, place a small pot over medium heat with the butter. Add the garlic to the melted butter and cook for about 1 minute. Add the flour to the pan and cook for 1 minute more. Season with salt and the coarse black pepper. Whisk the milk into the butter-flour mixture and bring up to a bubble. Simmer until the sauce is thickened, about 2 minutes. Stir in the grated cheese. Prepare a balsamic drizzle in a small pot if not using store-bought.

To assemble, place some lettuce on each bun bottom and top it with a burger patty. Pour garlic-black pepper-parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle. Set the bun tops in place and serve.

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Rachael's Spring Chicken Soup

What did we had for lunch? Pasta in Spring Chicken Soup. Rachael Ray called this Cure-a-Cold Spring Chicken Soup. According to her, "If you feel a cold coming on, take your vitamins, drink lots of fluids, and make a pot of this". Well, I do not have a cold coming on, nor do any of us, but that does not stop me from making this! :)

Simple and yummy bowl of pasta in tasty chicken soup. Perfect for lunch!

This recipe calls for the zest and juice of 1 lemon, which I omitted. I just want the delicious taste of the chicken soup without the addition of sour lemon. For the pasta, I just  mixed some Elbow Pasta with Vegeroni Shapes Pasta.

The kids finished their meal with their bowls clean, not even a drop of soup left, me included! :)
This is a simple, yet satisfying lunch.

I'm sharing this with
Full Plate Thursday over at Miz Helen's Country Cottage
Recipe Swap Thursday over at Prairie Story

Spring Chicken Soup

(adapted from "Look+Cook" by Rachael Ray)
Serves 4
2 pieces boneless skinless chicken breast (6 ounces each)
2 onions, 1 halved and 1 chopped
2 garlic cloves, crushed
1 bay leaf, fresh or dried
2 tablespoons EVOO (extra-virgin olive oil)
3 small to medium carrots, peeled and chopped or thinly sliced
4 small celery stalks, finely chopped
salt and black pepper
1 quart chicken stock
1/3 pound wide egg noodles
4 scallions, thinly sliced on an angle
1/4 cup finley chopped fresh flat-leaf parlsey
1/4 cup chopped fresh dill
zest and juice of 1 lemon

In a sauce pot, combine the chicken, halved onion, garlic, bay leaf, and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15 to 20 minutes.

Meanwhile, in a soup pot or Dutch oven, heat the EVOO over medium heat. Add the chopped onion, carrots, and celery, season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes. Add the chicken stock and bring to a boil.

Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot. Dice the poached chicken, then stir in the egg noodles, add the chicken, and simmer for 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon zest and juice. Season the soup with salt and pepper to taste.

Rachael's Pimiento Mac 'n' Cheese

When there's three kids in the house, guess what they want for their lunch! Mac 'n' Cheese of course! Two weeks of school holidays has started this week and my niece came over to stay for a couple of days. For their lunch today, I've given them a few choices to choose from. All three of them, my daughter, my son and my niece chose Mac 'n' Cheese. So Mac 'n' Cheese, it is!

This is from Rachael Ray's "Look + Cook". It is full of colourful photos  for every recipe (don't you love this?), and step-by step pictures that really calls out for "Look + Cook"! The meals pictured in this book are so gorgeously delicious! I read a lot of great reviews about this book, and when I saw Brenda from Brenda's Canadian Kitchen cooked up some delicious looking meals from this book, I knew that I really must take a peek into Look+Cook. One look into this book, I knew that it would follow me home! 

This is so yummy, the kids really enjoyed this. The addition of sweet paprika powder is really nice. Though the recipe calls for 2 teaspoons of hot sauce, I used maybe only 1/2 teaspoon as I was afraid that it might be too spicy for the kids. I cannot get any Pimiento, have not seen it before either, so I just substitute with one sweet red bell pepper.  It added a nice touch to this Mac 'n' Cheese.

Between the four of us, we finished everything! There was no leftovers! That good? How can it not be, look at that cheesy gooey cheese! 

This recipe is a keeper, and I know that it will be back in my kitchen again!

Pimiento Mac 'n' Cheese
(adapted from "Look+Cook" by Rachael Ray)
Serves 6
Salt
1 pound cavatappi pasta (hollow, fat corkscrew-shaped pasta) or pasta elbows
1 tablespoon EVOO (extra-virgin olive oil)
3 tablespoons butter
1 medium onion, finely chopped
3 garlic cloves, finely chopped
Black pepper
3 tablespoons all-purpose flour
2 tablespoons sweet paprika, plus additional for garnish
2 cups whole milk
2 teaspoons hot sauce
3 cups grated sharp yellow cheddar cheese
2 (4-ounce) jars pimiento, drained (I used 1 sweet red bell pepper, chopped)
1/4 cup finely chopped fresh flat-leaf or curly parsley


Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to just shy of al dente.
Heat a large pot over medium heat with the EVOO and butter. When the butter melts, add the onions, garlic, and salt and pepper and cook until the onions are softened, about 5 minutes. Add the flour and cook for another minute. Stir in the paprika. Whisk in the milk and hot sauce and bring up to a bubble, then cook to thicken for a minute or two. Turn off the heat and stir in half of the cheese in a figure-eight motion until melted. Add the pimientos. 
Preheat the broiler.
When the pasta is nearly al dente, drain it well and add it to the pot with the cheese sauce. Toss to combine. Then pour the pasta into a baking dish, top with the remaining cheese, and brown it under the broiler, 2 to 3 minutes. Garnish with the chopped parsley and a generous sprinkle of sweet paprika.


(my notes : if you are using sweet red bell pepper, saute them together with the onions and garlic).