Southern Protocol

Bon Appetit has been on a roll lately with their recipes. A handful of featured dishes in the March 2010 issue will be insanely helpful to the busy mom, no-fuss cook, or tired-at-the-end-of-the-day employee: one dish dinners.

I admit that I am a sucker for pictures of recipes, both in Bon Appetit and any cookbook I own. If it doesn’t have a picture, it’s not as likely to grab my attention. This week’s Taste of the Week had a picture that about made me grab my keys and head to the store for necessary ingredients – a delicious twist on eggs baked in a spicy tomato sauce (this recipe is also healthier, thanks to the addition of artichoke hearts and potatoes).

Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers (4 servings)
3 tablespoons extra-virgin olive oil
1.5 cups chopped onion
2 teaspoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 8-10 ounce package frozen artichoke hearts, thawed, drained
2 garlic cloves, minced
1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2 inch cubes
2 tablespoons drained capers
8 large eggs
1/3 cup freshly grated Parmesan cheese

Heat olive oil in heavy large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper; sprinkle lightly with coarse kosher salt and saute until onion is tender and golden brown, about 10 minutes. Add artichokes and minced garlic; stir 1 minute. Stir in diced tomatoes with juice and bring to boil. Reduce heat; cover skillet and simmer 15 minutes to allow flavors to blend.

Meanwhile, cook potatoes in small saucepan of boiling salted water just until tender, about 8 minutes. Drain. Add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes. Season to taste with coarse salt and pepper.

DO AHEAD: Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, then cover and refrigerate. Rewarm sauce before continuing.

Preheat oven to 375 degrees F. Pour tomato-artichoke sauce into 13x9x2-inch glass baking dish. Using back of spoon, make 8 evenly spaced indentations in sauce for holding eggs. Crack 1 egg into each indentation in sauce (some of eggs may run together slightly in spots). Bake until egg whites and yolks are softly set, 12 to 16 minutes. Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve.

Enjoy!

It’s the month of leprechauns! I realize much more happens in March than the March 17th holiday, but Irish culture is so rich and fun that I thought a taste of the week honoring it would be perfect. I have always loved Irish Soda Bread, and love it even more when it is a recipe with raisins. As it turns out, a recipe with raisins is not technically traditional Irish Soda Bread (that version is called Spotted Dog), but it’s just so tasty I wanted to use it anyway!

Irish Soda Bread with Raisins (courtesy of Cathy Lowe)
-2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 teaspoon ground nutmeg
-1.5 tablespoons sugar
-6 tablespoons solid shortening (Crisco recommended)
-2/3 cup raisins, brown or golden or mixed
-2 teaspoons caraway seeds
-1 cup buttermilk

Preheat oven to 375 degrees F.

In a large bowl, sift together the flour, baking soda, salt, nutmeg, and sugar. Using a pastry blender or just your fingertips, work the shortening into the flour until the consistency is the same as that of small peas. Stir in the raisins and caraway seeds and mix to distribute evenly. Gradually stir in buttermilk, 1/4 cup at a time, using only enough to allow the dough to come together. Knead the dough for 1-2 minutes. Shape the dough into a round loaf and place on a greased baking sheet. Cut an X on the top and over the sides of the loaf. Bake for 45 minutes or until the bread sounds hollow when tapped. Cool on a rack.

Perfect for a snack, breakfast or even dessert, and is best when served warm. Enjoy!

We’re getting closer and closer to warm weather, meaning we’re also getting closer and closer to beach season and light clothing. So we figured we’d start your week off with a healthy, delicious, filling salad. At the risk of sounding like Ina Garten on Food Network’s Barefoot Contessa, it’s a relatively simple, low-prep recipe – so be sure to use the best quality of ingredients to make it truly mouthwatering.

Argulua and Pear Salad with Toasted Walnuts (4 servings)
1 tablespoon minced shallots
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
6 cups baby arugula leaves
2 Bosc pears, thinly sliced
1/4 cup chopped walnuts, toasted

Combine first 6 ingredients in a large bowl; whisk to combine. Add arugula and pears to bowl; toss to coat. Place about 1.5 cups salad on each of four plates, then sprinkle with toasted walnuts.

The recipe, courtesy of Myrecipes.com, even comes with nutritional info:
168 calories
12.5 g of fat (all good fat!)
2.6 g of protein
15.1 g carbs
3 g fiber

(To toast your own walnuts: Preheat oven to 350 degrees F. Place walnuts in single layer on baking sheet, bake for 5-10 minutes. Halfway through, shake pan a bit. Remove and chop into desired size pieces!)

Enjoy!

After over four hours of driving and a few panic attacks in what Charleston meteorologists playfully dubbed “Snow-mageddon 2010″ on Friday, I was treated to a fabulously rich and delicious orzo dish by a very thoughtful boyfriend. The recipe is actually based on a dish at wildly successful Augusta restaurant Sheehan’s, and is perfect for a cold night in.

Sidenote: seeing as how this was an attempt at recreating an actual dish, a lot of the portions of ingredients were guesstimated. Cooking is about experimentation and tailoring to what you like – so use recipe below as a guideline!

Scallop and Mussel Orzo (serves two-three, depending on hunger!)
1 cup whole wheat orzo
2 tablespoons fresh chopped rosemary
1 clove garlic, chopped
1 shallot, coarsely chopped
1/4 cup light cream
1/2 pound scallops
1/2 pound mussels
1 cup Champagne
Sliced baby bella mushrooms
Butter
Salt and pepper, to taste

Cook the orzo according to package directions.

In a large saucepan, saute mushrooms until soft and fragrant; remove and set aside. Add pad of butter, shallots and garlic to same saucepan and let heat. Add rosemary, salt and pepper; deglaze with champagne. Reduce by half. Add cream. Add scallops and mussels and cook until cooked through, about 5 minutes (mussels will pop open). Return mushrooms to the pan and add cooked orzo, letting all the flavors marinate together for a few moments and the sauce reduce a bit further.

Enjoy!

I realize that posting a crowd pleasing appetizer as Taste of the Week the day after the Superbowl is not the most time effective choice, but now you can be ready for your next big party! These delicious wonton-filled hors d’ouerves look much more complicated and chic than they are, and I promise regardless how many you make there will be no leftovers!

Sausage Stars (makes roughly 30 depending on how much of the mixture you place in each wonton. Super easy to increase the size of the recipe!)
1 pound Italian sausage (ground makes it much easier)
1 package wonton wrappers
1.5 cups shredded Monterey Jack cheese
1.5 cups shredded cheddar cheese
1 mini can sliced black olives
1 red bell pepper, diced
Ranch dressing

Preheat oven to 350 degrees. In greased mini muffin/cupcake pans, press one wonton wrapper into each spot. Bake for five minutes, or until slightly browned and crispy. (Note: this can be done a few days in advance, as long as you make sure to store them in an air tight bag or bowl!)

Brown sausage and pat dry to remove excess grease. Place in a large bowl, and add both cheeses, olives and red bell pepper. Squeeze in a decent amount of the Ranch dressing, mixing all the ingredients together; use enough Ranch to hold the mixture together, slowly adding a little bit at a time until fairly well coated.

Using a small spoon, fill each baked wonton with the sausage mixture. When all are filled, place back in the oven for five minutes, until the cheese is melted. Remove and serve – but don’t worry, they’re still just as addicting when not warm (if bringing to a tailgate or party and you don’t have access to an oven to warm them, no worries! They’re still good to go without that final five minutes in the oven).

Enjoy!

(Note: the picture above is a variation of our recipe that also uses green onions. Feel free to add those if you want some more color!)

We’re just going to go ahead and overload you on sweet treats for the month of February. Hey – you’ve been dieting for a whole month since the holidays, cut yourself some slack and indulge your sweet tooth.

This dessert is so simple and can easily feed a crowd. I’ve made it for the past few Valentine’s Days, and it’s been received better than most gifts! Just be prepared to make it again and again…

Caramel Apple Dessert Pizza (makes 8-10 servings)
-1 package (18 ounces) refrigerated sugar cookie dough
-1 package (8 ounces) cream cheese, softened
-1/4 cup granulated sugar
-1/2 teaspoon vanilla extract
-1 tablespoon butter
-4 medium granny smith apples, peeled, cored and sliced in half rings
-3 tablespoons brown sugar
-1/2 teaspoon ground cinnamon
-1/2 cup caramel topping (optional)

Slice cookie dough and arrange in single layer on lightly greased 12-inch pizza pan (which can be found super cheap in your grocer’s cookware or bakeware aisle). Pat evenly to cover pizza pan. Bake in 375 degree oven for 15-20 minutes. Cool.

In small bowl, combine cream cheese, granulated sugar, and vanilla. Spread over cooled cookie crust – it’s very important the crust is cooled, otherwise your “icing” will become runny.

In medium skillet over medium-high heat, melt butter. Add apples, brown sugar, and cinnamon; blend well. Cook apples until slightly tender. Cool 5-10 minutes. Place on top of cream cheese layer. In small microwave-safe bowl, microwave caramel topping on high for 45-60 seconds. Pour over apples.

It uses apples…that’s healthier right? Enjoy!

I am constantly on the lookout for recipes that are not only delicious, but healthy, too! It can be a bit challenging, especially if you’re not willing to break the bank on all varieties of extreme health-nut ingredients, but when I find one it’s a big thrill.

Cooking Fish en Papillote, or fish in parchment, is not only healthy and yummy, but easy as anything for preparation and clean-up. It’s also a dish that has literally thousands of variations, allowing it to be a staple meal without ever getting boring! It usually consists of some kind of seafood (white fish, like cod, scallops and shrimp are the best), an assortment of fresh veggies, a grain (like orzo), and a bit of olive oil and seasonings to top it all off. Below is a recipe I came up with using a Viking cooking class recipe as a base; meaning I used the instructions and seasoning inspirations from the official recipe, but substituted in flavors and ingredients I enjoy.

Cod en Papillote (serves 2)
-1/2 cup orzo, uncooked
-Variety of herbs: basil, oregano, whatever you like!
-2 filets white cod
-6 medium asparagus spears, ends trimmed, cut into 1/2 inch lengths
-1/2 cup sundried tomatoes
-1/2 cup sliced baby portabella mushrooms
-1/2 medium red onion, cut into thin strips
-One lemon, for zesting and juicing
-Extra virgin olive oil
-Salt and pepper, to taste

For the orzo: In a medium stock pot, bring the water and salt to a boil; add the orzo and stir to prevent sticking. Cook ~5-7 minutes, drain thoroughly. Toss the cooked orzo with the olive oil, a bit of lemon juice, and some herbs of your choice. Season with salt and pepper, then set aside until needed.

Preheat the oven to 450 degrees F. Cut two lareg heart shapes from two 11X17-inch pieces of parchment paper (make SURE you cut your parchment big enough to fit all your ingredients inside!).

Place half of the prepared orzo  in the center of the right half of the parchment heart. Top the orzo with half of the asparagus, red onion, mushrooms and sundried tomatoes; season lightly with salt and pepper. Sprinkle lemon zest over the cod, then season lightly with salt and pepper. Place the fish on top of the orzo and vegetable mixture. Drizzle with a bit of extra virgin olive oil, herbs of choice, and salt and pepper. Place 1 teaspoon of butter on top before sealing each parcel.

Fold the heart in half from left to right; starting at the top left curve of the heart, seal by crimping in 1-inch sections until the packet is completely sealed. Repeat the process with the remaining ingredients for your other parcel. Brush the tops of the packets lightly with oil.

Place the parchment packets on a baking sheet, and cook until the packets are puffed and brown; about 10-15 minutes. Remove from the oven and serve immediately.

The presentation of this dish is quite cool, too: a steaming, unbelievably-smelling display of food from a browned parchment. How gourmet! Added bonus: the actual meal’s clean-up is a breeze… just wad up the parchment and throw in the trash. Enjoy!

Sometimes we all feel a little nostalgic for childhood, and I have found that this chocolatey sweet treat is the perfect cure. There have been many versions of Puppy Chow over the years – with just as many variations on the name – but this original is naturally the best, and can still be found on the side of most Chex Mix and Crispix boxes.

Puppy Chow
1/2 cup peanut butter
1/2 cup butter
1 cup chocolate chips
1/2 tsp vanilla
9 cups Crispix or Chex Mix cereal (the plain, original flavors are traditionally the best, but lately I’ve been wondering if a cinnamon flavor wouldn’t also be delicious…)
1.5 cups powdered sugar

Combine peanut butter, butter and chocolate in a microwave safe bowl. Microwave for one minute then stir to blend all ingredients thoroughly. Mixture should be smooth and creamy; place back in microwave if needed. Add vanilla and mix well.

Place the nine cups of cereal into a very large bowl. Pour the chocolate-peanut butter mixture over the cereal and toss evenly, making sure all the cereal gets a good covering. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to get every piece.

Now here’s a little edit from someone who has made a lot of puppy chow in her day: if you’re ok with being a little unconventional in the kitchen, try using the huge storage Ziploc bags to mix the treats together (as opposed to the bowl). By placing the cereal in the bag, then adding the chocolate-peanut butter mixture a bit at a time, then shaking to mix, you really get a better coating on every piece. The bowl does work, but is a bit harder!

Enjoy!

If you haven’t been to the uber-foodie blog Chocolate and Zucchini, you need to go immediately. I’ll wait here for you to get back…I’ll also be here waiting when you run to the kitchen to eat because you’re suddenly craving good food.

Wasn’t that fun? I decided to pick out one of the most delicious-looking recipes on this favorite Southern Protocol blog for our Taste of the Week. Lamb is such a savory, delicate protein choice for a main dish; and no matter what you do with it, it always sounds ten times fancier than it really is. Case in point, this mouthwatering recipe from Chocolate and Zucchini French author and chef extrodinare,  Clotilde Dusoulier. Absolute perfection for your next dinner party.

Souris d’Agneau Confites (Braised Lamb Shanks…but doesn’t it sound better in French?)
-4 lamb shanks
-3 onions, peeled and sliced
-3 garlic cloves, peeled and sliced
-1 of bottle of strong red wine
-1 14-oz can of good-quality diced tomatoes
-1 lb fresh brown mushrooms, feet cut, hats brushed carefully, clean and sliced
-1 tbsp whole cumin seeds, toasted to bring out their flavor
-1 tbsp red pepper flakes (more or less depending on your tolerance to spicy!)
-2 tbsp honey
-Fresh cilantro
-Olive oil
-Salt

The day before, combine the onions and garlic, the lamb and the wine in a large pan with a lid (a cast-iron cocotte is ideal), cover and leave in the refrigerator to marinate.

The next day, preheat the oven to 400 degrees F. Remove the meat from the marinade and set it aside. Strain the marinade, keep the liquids in a large mixing bowl, and set the onions and garlic aside.

Heat some olive oil in the pan, and brown the meat on all sides. Remove the meat and set aside. Add the onions, garlic and mushrooms to the pan and cook over medium heat for about ten minutes, or until the onion is soft. Sprinkle the vegetables with the coriander, cumin and red pepper flakes, stirring to combine. Add in the meat and season with salt.

Combine the canned tomatoes and honey with the reserved marinade, and pour into the pan. Bring to a simmer, cover with the lid and put into the oven for two hours. Halfway into the baking, take the pan out of the oven, flip the meat to ensure even cooking, and return into the oven for another hour.

Remove the pan from the oven and the meat from the pan, set aside and cover with foil to keep warm. Put the pan, lid off, over medium-high heat and simmer for 45 minutes, or until the sauce has thickened and reduced by half. Return the meat into the sauce, cover, and cook for another fifteen minutes to reheat thoroughly.

Transfer into a warmed up serving platter, sprinkle with fresh cilantro leaves and serve immediately, or serve from the pan. This can be made ahead and reheated just before serving.

I realize this is a trickier recipe than most we’ve featured on Southern Protocol, but it will be worth it! I’ve made a personal New Year’s resolution to push my love for cooking even further, challenging myself at least a few times a month with harder recipes. This is a great example of that type of recipe. Enjoy!

(Picture of lamb shanks shown with polenta sandwiches – recipe on site)

Just in case y’all aren’t as obsessed with checking the weather as I am, let me give you a rundown on the lows for the week: 23, 25, 28, 24, 26.

Brr.

In honor of these arctic temperatures, we decided the appropriate Taste of the Week would of course be a warm, hearty soup. This Italian White Bean, Pancetta and Tortellini Soup is courtesy of Food Network’s Italian know-it-all, Giada de Laurentiis. The combination of savory tortellini, salty pancetta and healthy white beans make this such a treat at the end of a long, cool day.

Italian White Bean, Pancetta, and Tortellini Soup (4-6 servings)
3 tablespoons olive oil
4 ounces pancetta, chopped
3 large shallots, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 (15 ounce) can cannellini beans, rinsed and drained
4 cups chopped Swiss chard (1 bunch)
6 cups low-sodium chicken broth
1 (9 ounce) package cheese tortellini, fresh or frozen
1/4 teaspoon freshly ground black pepper

In a large, heavy soup pot, heat the olive oil under medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occastionally. Add the beans, Swiss chard, and broth.

Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 5 minutes for fresh/8 minutes for frozen, or until just tender. Season with pepper and serve.

Enjoy!

Smoked Salmon Shooter

One of the biggest trends in food and entertaining right now is something very chic, simple and fun: serving appetizers in desserts in shot glasses! Hence the name “shooters.” Not only do they add a new twist on your presentation, but most of them are essentially no-cook preparation…how easy is that?

Be sure to get the clear shot glasses so you can see all the gorgeous color these little babies carry. You don’t need anything fancy! Just simple 2 ounce plastic shot glasses are perfect.

Try these two below – one a smokey, savory appetizer, and the other a sinfully decadent dessert.

Smoked Salmon Shots – fills 12 shot glasses
1 container (8 ounces) onion and chive cream cheese, softened
2 tablespoons milk
1 package (3-4 ounces) smoked salmon, diced
1/4 cup finely diced red onion
2 tablespoons capers, rinsed and drained
Bagel chips, bread sticks or toast rounds

In small bowl, combine cream cheese and milk; beat until smooth. Spoon about 1 tablespoon of the cream cheese mixture in each of twelve 2-ounce shot glasses. Top with about 1 tablespoon salmon, 1teaspoon onion, and 1/2 teaspoon capers. Cover and chill until ready to serve.

To serve: Insert bagel chip into each shot glass. Serve with additional bagel chips so your guests can get all of the delicious appetizer out of the glass!

We actually used pita chips with this one, as opposed to bagel chips, and it was just fine! The bread product you choose doesn’t really make a huge difference – it’s mainly used for a dipping device. Try this recipe with some chilled champagne for a New Year’s soiree, and you’ll be the best hostess around!

Berry Cheesecake Shooters
1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
1 cup berry fruit sauce
1 1/4 cups No-Bake cheesecake filling
12 fresh raspberries
12 mint leaves

In medium bowl, combine crumbs, butter and sugar. Place 1 tablespoon crumbs in each of twelve 2-ounce shot glasses; gently tap down with another shot glass. Top with 1 tablespoon berry sauce. Stir cheesecake filling until smooth; spoon generous tablespoon over sauce. Cover and chill until ready to serve.

To serve: Top each shooter with raspberry and mint leaf. You will have to have mini spoons on hand for this dessert, but it’s well worth it! They’re quite the hit at holiday get togethers. Extra fun fact: sometimes just a little bite of sweetness is all we need (especially around this time of year with sweets overload!); these shooters are perfect for that, and only pack 140 calories in each glass!

I’m not normally a huge sweets fan, but come holiday time I crave peppermint bark. While numerous boutiques, chains and bakeries carry it this time of year, I had heard it was relatively easy to make! A teensy bit of internet research later, and I found a deliciously simple (albeit kindof lengthy) recipe; whip some up, place in festive holiday bags or jars, and it’s the perfect gift!

Peppermint Bark (makes about two pounds)
12 ounces chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy, crushed

Preheat oven to 250 degrees. Line a 9×13 pan with foil, letting it hang over the sides, and spray with with nonstick. Pour chocolate chips in an even layer over foil. Place in oven for 5 minutes, or until almost melted. Remove from oven and smooth with spatula or knife. Place in fridge until cold and warm – about 20 minutes.

Melt white chocolate chips in a double boiler (or in a metal bowl over simmering water if you don’t have a double boiler! Just be sure not to let the bottom of the metal bowl touch the water) until chocolate is almost melted. Remove bowl from water and stir until completely melted, stirring in extract. Let it cool a bit so it doesn’t melt the chocolate layer when you put it on top. Pour this over the chocolate layer and, working quickly, spread it lightly to cover. Sprinkle with the crushed candy.

Chill until both layers are firm. Let it sit for a few minutes out of the fridge. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2 inch wide strips, then peel bark from foil. Break into pieces of desired size, and enjoy!

Dips and salsas are definitely staples in the party and get-together scene; whether it’s just something to munch on during the big game or an elegant appetizer to prepare you for the main meal, everyone appreciates a good something to dip their chip into.

Not only does this fresh take on salsa taste delicious, with its sweetness in the cranberries and apples and bite from the limes and cilantro, but it has a stunning presence on your buffet table! It looks beautiful, and tastes even better – what more could you ask for?

Cranberry Salsa
1 bag (12 oz) fresh or frozen cranberries (no need to thaw)
1 granny smith apple, peeled, cored and cut into eighths
1/2 large red pepper, cut in large chunks
1/2 red onion, cut in large chunks

Put above items in food processor and pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients (below) until blended:

3/4 cup sugar
1/3 cup apple juice
5 tablespoons chopped cilantro
2 tablespoons chopped pickled jalapeno peppers
1 teaspoon grated lime zest

I would highly recommend using fresh cranberries if you make the salsa now, seeing as how they’re so abundant during the holiday season. Enjoy this festive treat!