Herbs | Simple By Cindy

Hearts of Palm Risotto

Feb. 25
2019

Today, we’re talking risotto. In earlier posts, I have explained the risotto method, which involves stirring small amounts of hot stock or broth into the rice in small amounts at a time, allowing the liquid to be absorbed before you add in more. This results in a rich, creamy dish, one in which each grain of rice is al dente. The main ingredients of this classic dish are butter, white wine, and (my favorite) Parmesan cheese.

Before cooking risotto there are a few things you want to keep in mind. You do not want to wash the rice before you make the risotto because you need the starch from the rice. Never underestimate the importance of attention. The frequent stirring when you are cooking it helps to release the starch from the rice which gives it its creamy texture. To get the best outcome you will need a shallow pan. You will definitely want to toast the rice before adding the broth. This adds a faint golden hue and a nutty aroma.

I was first intimidated, but once I learned the technique, I learned it is not too hard. All you need is patience.

This recipe caught my eye because I just love hearts of palm. I can eat them prepared any which way. As an add on to a risotto dish? I am all in. This heart of palm risotto lived up to all my expectations. It is light and creamy with a buttery smoothness that makes each bite delectable. The hearts of palm add a luscious crunchy texture and the addition of the Parmesan makes the flavor deep with richness.

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This recipe is courtesy of Allrecipes and will serve 4 people who will ooh and ah in between servings.

Ingredients for Hearts of Palm Risotto:

1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
2/3 cup Arborio rice
1/4 cup dry white wine
3 cups boiling vegetable broth
1/2 cup sliced hearts of palm
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon butter

Heat 1 tablespoon of butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat.

Add the onion; cook and stir until it begins to turn golden brown at the edges, about 2 minutes.

Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes.

Reduce the heat to medium and stir in the white wine.

Let it cook until it has mostly evaporated, then stir in one-third of the boiling vegetable broth.

Continue stirring until incorporated.

Repeat this process twice more, stirring constantly.

Incorporating the broth should take 15 to 20 minutes in all.

When the rice is mostly tender, but still has a slight crunch, stir in the hearts of palm and Parmesan cheese; season with salt and pepper.

Cook for another minute to heat through and then stir in parsley and butter.

Serve immediately.

It’s that simple!

Mustardy Smashed New Potatoes with Jalapeño Gremolata

Jan. 24
2019

“But our goal, remember, is to feed around our table the people we love. We’re not chef’s or restauranteurs or culinary school graduates, and we shouldn’t try to be. Make it the way the people you love want to eat it.” – Shauna Niequist, Bread and Wine

Shauna Niequist’s book, a collection of love stories that are about how we connect to each other through food and at the table resonates with me deeply. All the cooking I do is for one purpose, to bring people to my table. I consider it one of the most important things I do.

I always made dinner the most important part of my family’s day. When my kids were young, I cooked every day except for Saturday. That would-be date night for me and my husband.

Then our two children went off to college and we found ourselves to be empty nesters and I still cooked most nights. It was a time for my husband and I to connect, to relax and catch up. Now they are both back and living at home, and dinner continues to be the most important part of our day. I can see that my boys appreciate it even more, this time. We have reconnected in a different way. They seem disappointed on the days when my husband and I go out. It helps too, that they love my cooking. Our dinners are something that will be with them forever. I am extremely grateful for that.

So, if you feel like gathering at the kitchen table, this is one recipe that will steal everyone’s hearts. The potatoes roast beautifully to a golden brown in the oven and are fluffy on the inside (the secret to that is boiling them first). The gremolata is the gem of this dish. The whole grain mustard seeds cause quite a bit of pleasant pucker, while the parsley and dill bring it back to savory. This dish will be a perfect side to any main dish you prepare.

This recipe is courtesy of Beautiful by Athena Calderone, and will serve 4 to 6 people who enjoy good food as much as they enjoy good company.
Ingredients for Smashed Potatoes with Jalapeno Gremolata

2 pounds baby new potatoes
3 tablespoons olive oil, plus more for drizzling
Salt and freshly cracked black pepper
Small handful fresh parsley, roughly chopped
Small handful fresh dill, roughly chopped
2 jalapenos, 1 seeded and finely diced, the other cut into rounds
1 small clove garlic, minced
1 lemon
Zest of 1/2 lemon
2 tablespoons whole grain mustard
Flaky sea salt for serving

Preheat the oven to 425°F.

Bring a large pot of salted water to a boil.

Add the potatoes and simmer until they are tender, 10 to 15 minutes, depending on the size of your potatoes.

Drain in a colander.

Using a flat-bottomed cup or mug (I used the back of a large spoon), gently smash the potatoes.

Turn them onto a baking sheet; use two sheets if necessary to avoid overcrowding.

Drizzle the potatoes generously with some oil and season with salt and pepper.

Roast until they are golden, about 15 minutes, then flip and roast until golden and crisp all over, about 10 minutes longer.

In a small bowl, mix together the parsley, dill, diced jalapeno, and garlic.

Zest half of the lemon over the mixture, add the olive oil and toss to combine.

Season with salt and pepper.

Toss the roasted potatoes with the mustard, then arrange them on a platter.

Spoon the gremolata over the potatoes and scatter them with the jalapeno rounds.

Zest the remaining lemon zest over half the platter.

Drizzle the potatoes with lemon juice from one lemon half.

Sprinkle with flakey sea salt and serve immediately.

It’s that simple!

Mushroom Quiche

Dec. 27
2018

This Christmas marked my 10th annual Christmas dinner for all my friends and local family. I basically do the same decor as Thanksgiving (pictures to come!) and the same kind of menu, it’s just for half the amount of people. It may seem like a lot to do two large dinners so close together. The truth is, I get to invite all the friends that I love so much and shower them with the same warmth I give my family. They are very important to me as well and most of us have shared our friendship 15 plus years. Dinners are easy to do when they are done from the heart.

I just realized that this is my first quiche recipe. For those of you who do not know, a quiche is a dish made up of custard-like mixture usually filled with eggs, milk or cream, cheese, and combined with vegetables, meat or seafood, all surrounded by a pastry dough. When I was first learning to cook, I stayed away from making a quiche as I wanted to wait until I was more experienced. As it turns out, it is not as difficult to make as I thought!

This easy mushroom quiche is out of this world. The recipe starts off with a premade pie crust (which I usually keep a secret, although it is quite clear in the pictures).

When the crust is baked, it is the perfect pouch for this creamy delight. It is a perfectly baked combination of fluffy eggs surrounding mushrooms and cheesy deliciousness. I couldn’t resist more than one helping, it is just that good. Put this one way up on your “must try” list if not first!

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This recipe is another great one courtesy of Southern Cooking and will serve 8 to 10 people who will beg you to make it again next year.

Ingredients for Mushroom Quiche:

1 1/2 tablespoons unsalted butter
1 small onion finely chopped
Salt and freshly ground black pepper
1/2 to 3/4 pounds mushrooms, trimmed, wiped clean with a damp towel, and sliced 1/4-inch thick
3 tablespoon white wine or vermouth (optional)
3 tablespoons finely minced fresh herbs such as parsley, thyme, rosemary, and/or basil
1 9- to 9 1/2-inch partially baked crust (place in oven at 350°F for 8 minutes)
1/4 cup grated Gruyere, Swiss or sharp white cheddar cheese
3/4 cup heavy cream
2 large eggs
2 scallions, white and pale green parts only, thinly sliced (optional)

In a large skillet (preferably one that is nonstick) melt the butter and toss in the chopped onion.

Season with salt and pepper; cook and stir over medium-low heat until the onion is translucent, about 2 minutes.

Add the mushrooms; season again with salt and pepper.

Turn the heat up to high and cook, stirring, until the mushrooms are softened and browned here and there, 5 to 8 minutes.

At first, the mushrooms will sop up all the liquid in the pan, then they’ll exude it, then take it up again.

Add the wine (if you are using it); bring to a boil and cook until wine disappears.

Sprinkle mushrooms with 1 tablespoon of the mixed herbs and cook 30 seconds more.

Turn mushrooms into a bowl to cool at least 15 minutes.

When you are ready to make the quiche, center a rack in the oven; preheat oven to 350°F.

Put the partially baked pie crust on a foil-lined baking sheet.

Sprinkle half the grated cheese evenly over the bottom of the crust and top with the remaining herbs.

(No guessing this pie crust isn’t home-made!)

Spoon the mushrooms over, avoiding any liquid that may have accumulated in the bowl.

Lightly beat together the heavy cream and eggs just until well blended; season with salt and pepper.

Pour over the mushrooms.

Top evenly with the sliced scallions ( if you are using them) and the remaining cheese.

Carefully slide the baking sheet with the quiche into the oven; bake for 30 to 35 minutes or until the custard is uniformly puffed (wait for the center to puff) light golden, and set.

Transfer quiche to a rack, cool until it is just warm or at room temperature before serving.

It’s that simple!

Blushing Penne Pasta

Nov. 1
2018

I have commenced my countdown to Thanksgiving. Readying a house for a 50 guest sit-down dinner is really like preparing for an event. Having done it for so many years, I have this process down to a science. I have to-do lists which include deadlines for each individual task (there are a lot)! I keep a large notebook for each year, documenting my progress, this way I can refer to last year’s book to make sure I am on pace.

I give out tee-shirts each year that are themed by the charity we are giving to. I am grateful I have a close friend who can help me create the design we email to the company that prints on the shirts. My guest list is always changing, usually up to the week of Thanksgiving, which makes it difficult to order the correct amount each year.

Like the ever-changing guest list, table colors and flower arrangements change, so I begin thinking about the layouts very early. Believe it or not, the menu is the last thing I plan for Thanksgiving.Because the menu is most important, I save it for last. I need time to really think about what I am going to prepare, so I try to get the other things done first. Of course, my blog comes in handy for picking out recipes. I hope it helps all of you too.

This is a recipe I would love to prepare for Thanksgiving, but I just have way too many people, and I would have to make so much pasta! I don’t even think I own enough pots to make all of it. If you are expecting a reasonable amount of guests, I would definitely add this to your menu.

This pasta is accompanied with a heavenly sauce that is thickened with flour, creating a “roux” and a creamy texture. The herbs and Parmigiano-Reggiano cheese add a savory perfection. This is one lip-smacking good dish!

By the way, I obviously did not use penne pasta. It was some other shape, and I forgot to write down the name of it. If anyone recognizes this shape, please let me know. So, feel free to use whatever shape you would like, just make sure it has ridges that the delicious sauce can creep into.

This recipe is courtesy of Taste of Home and will serve 8 people who will want you to prepare it for Thanksgiving year after year.

Ingredients for Blushing Penne Pasta:

1 package (16 ounces) penne pasta
2 tbsp. butter
1 medium onion, halved or thinly sliced
2 tbsp. minced fresh thyme or 2 tsp. dried thyme
2 tbsp. minced fresh basil or 2 tsp. dried basil
1 tsp. salt
1 1/2 cups half-and-half cream, divided
1/2 cup white wine or reduced-sodium chicken broth
1 tbsp. tomato paste
2 tbsp. all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided

In a 6-qt. stockpot, cook the pasta according to the package directions.

Meanwhile, in a large nonstick skillet, heat butter over medium heat; sauté onion until lightly browned, 8-10 minutes.

Add herbs and salt; cook and stir 1 minute.

Add 1 cup cream, wine and tomato paste; cook and stir until blended.

Mix flour and remaining cream until smooth; gradually stir into onion mixture.

Bring to a boil; cook and stir until thickened, about 2 minutes.

Stir in 1/4 cup of cheese.

Add pasta.

Serve with remaining cheese.

It’s that simple!

Macy and Mitzie

Provencal Cherry Tomato Gratin

Oct. 11
2018

We have all had one of those days in the kitchen, where just about everything goes wrong. I am not a stranger to this. In fact, my mistakes have served me well and I have learned a lot from them. Here are some common cooking mistakes that myself and many others have made before.

Soggy salads. Even more of a pet peeve of mine than overdressing a salad, are you surprised? It is important to wash all of your greens, and it is just as important to dry them. I usually wrap them in paper towels to dry to get the best outcome, however, you could also use a salad spinner. I just find that it doesn’t dry the greens enough for me. They must be dried thoroughly or leafy greens will sit droopily in the bowl.

Overcooking hard-boiled eggs. Yes, it’s possible, and most people are probably guilty of this. After you boil an egg, check out the yellow part. If it is at all green around the edges, you have overcooked it! I have tried many methods and find this to work the best; place eggs uncovered in the pot emerged in water (about 1 1/2-inches over the eggs). Bring water to a boil, (you have to watch it) and take off the heat, cover them and set aside for 12 minutes. Pour them into the ice bath to stop the cooking process, then allow to cool for 15 minutes before peeling.

Cutting meat too soon. If you don’t let your meat sit for a bit before slicing, all the delicious juices will run out, leaving it dry. It is best to allow cooked meat a bit of downtime after removing it from the heat. This helps to re-disperse the juices so they stay inside. For smaller meat, like steak or chicken, give it about 5 minutes. For larger meats, such as a rib-roast or turkey, let stand for about 20 minutes. Loosely cover them with tin foil to keep it warm.

Overcooked turkey/roast. There is a simple solution for this. Use a meat thermometer. This takes all the guesswork out of the cooking process. Remember, always cook meat no less than 10 minutes of cooking time in instructions. The instructions usually do not allow for cooking time once you remove it from the oven.

Now on to our recipe for today!

As promised, this is another great recipe to make for Thanksgiving. Whenever I want something easy that I know will also be special, I turn to Ina Garten. She comes through every time. This is something you can get to the table in no time. Roasted tomatoes are so yummy, and here Ina combines them with thyme and parsley giving it a savory aroma. This is spot on, easy and delicious. There is no reason not to make it.

This recipe will serve 6 people who will praise you for introducing them to this simply delectable dish!

Ingredients for Cherry Tomato Gratin

3 pints cherry or grape tomatoes, halved
1 1/2 tbsp. plus 1/4 cup olive oil
1 tsp. dried thyme
Kosher salt and freshly ground black pepper
3 large garlic cloves, peeled
1/3 cup chopped fresh flat-leaf parsley
2 cups coarse bread cubes from a country bread (crusts removed)

Preheat oven to 400°F.

Place the tomatoes in a 9 x 13-inch ceramic dish.

Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together.

Spread the tomatoes evenly in the pan.

Place the garlic, parsley, and 1/2 teaspoon of salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped.

Add the bread cubes and process until the bread is in crumbs.

Add the 1/4 cup of olive oil and pulse a few times to blend.

Sprinkle the crumbs evenly over the tomatoes.

Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling.

Serve hot or warm.

It’s that simple!