ESSENTIAL INGREDIENTS -- PHYLLO PASTRY

Paper-thin sheets of raw pastry; are used by brushing with oil or melted butter and stacking one on another, then cutting and folding as the recipe directs.  This creates a layered, crackling-crisp, airy crust or wrapping for small pastries such as spanakopita.

CHEESE PHYLLO TRIANGLES

1 cup cottage cheese
3 ounces feta cheese
1 egg
2 tablespoons each finely chopped fresh oregano and flat-leaf parsley
15 sheets frozen phyllo pastry, thawed
1/4 cup olive oil

1.  Preheat oven to 425*F (400*F convection).  Oil baking sheets; line with parchment paper.

2.  Combine cheeses, egg and herbs in medium bowl; season with pepper.

3.  Brush 1 sheet of pastry with some of the oil; top with 2 more sheets, brushing each with more oil.  Cut layered sheets into 3 striips lengthways.  Place 1 level tablespoon of cheese mixture at one narrow edge of each pastry strip.  Fold one corner of pastry diagonally over filling to form a triangle.  Continue folding to end of strip, retaining triangular shape.  Repeat to make 15 triangles in total.

4.  Place triangles, seam-side down, on baking sheets; brush with a little more oil.  Bake triangles about 15 minutes or until browned lightly.

prep + cook time  30 minutes
makes 15
tip  When working with the first three sheets of pastry, cover remaining pastry with a sheet of parchment paper then a damp tea towel to prevent it from drying out.

ARTICHOKE SPINACH DIP

1 jar (11 ounces) marinated artichokes, drained
1/2 pound frozen chopped spinach, thawed
1/2 cup sour cream
1/4 cup mayonnaise
3/4 cup coarsely grated Pecorino romano cheese
1 clove garlic, crushed

1.  Preheat oven to 400*F (375*F convection).

2.  Chop artichokes coarsely.  Combine articokes with remaining ingredients in medium bowl.  Transfer mixture to 2-cup oven-proof dish.

3.  Cook dip, covered, 20 minutes.

prep + cook time  30 minutes
makes  2 cups 

TOMATO AND FETA TOASTS

1 small loaf French bread
2 tablespoons olive oil
1 clove garlic, peeled, halved
3 small ripe tomatoes, finely chopped
2 ounces feta cheese, crumbled
1 tablespoon fresh oregano

1.  Preheat oven to 340*F (325* convection).

2.  Cut bread on the diagonal into four thick slices; split slices.  Brush bread with half the oil.  Place on baking sheet.  Toast in oven about 20 minutes, turning bread halfway or until crisp. Rub toasts with garlic.

3.  Season tomato; spoon onto toasts  Stand 20 minutes.

4.  Top tomato with cheese; drizzle with remaining oil.  Sprinkle with oregano.

prep + cook time 35 minutes (+ standing)
makes 8
tip  This dish is very simple.  Success lies in the quality of the ingredients:  choose ripe tomatoes, good bread and a quality oil.

SKORDALIA

3 medium potatoes (about 1 pound), unpeeled
3 cloves garlic
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup milk

1.  Boil, steam or microwave potatoes until tender.  Drain.

2.  Meanwhile, pound garlic and salt in a mortar and pestle until smooth, or, chop the garlic and salt together on a board and use the flat side of the knife blade to press garlic into a paste.

3.  When potatoes are cool enough to handle, halve and spoon out flesh.  Push flesh through sieve into large bowl.  Whisk in oil, juice and garlic mixture then milk.  Season with salt and white pepper.

prep + cook time 40 minutes
makes 3 cups
tip We used russet potatoes, also known as Idaho
serving suggestions Pita bread and raw vegetable sticks. 

THYME AND GARLIC MARINATED OLIVES

1 lemon
1/2 cup olive oil
2 gloves garlic, crushed
3 sprigs fresh thyme
1 bay leaf
2 cups large kalamata olives, rinsed, drained

1. Sterilize jar and lid (see tip).

2. Meanwhile, using a vegetable peeler, peel and zest thinly from lemon, avoiding white pith.  Combine zest, oil, garlic, thyme and bay leaf in medium saucepan over medium heat; heat until warm and garlic begins to sizzle.  Add olives; cook over low heat 10 minutes.

3. Spoon hot olives into sterilized jar.  Seal jar while hot.

prep and cook time 15 minutes (+ standing)
serves 12

tip  To sterilize jars: wah the jar and lid in warm soapy water; rinse well.  Place jar in large saucepan and cover with water.  Bring to a boil and boil for 10 minutes.  Carefully drain water from jars; transfer jar and lid to a baking sheet lined with a clean tea towel.  Cover with a sheet of foil and place in a 200*F oven until dry.  Use straight from the oven.

Serve olives warm if you like or store olives in refrigerator for one week.

SUNDAY TIP #15

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
Joanne Chang
Flour Bakery & Cafe, Boston

ESSENTIAL INGREDIENTS -- TAHINI

A sesame seed paste used in a variety of dips and sauces; it lends a rich, nutty flavor to finished dishes.  It is available from health food stores, the health food section in most supermarkets and Middle Eastern food stores.

DEEP-FRIED EGGPLANT WITH FRESH HERB SAUCE

2 eggplant (about 1 pound)
2 tablespoons all-purpose flour
vegetable oil, for deep-frying

fresh herb sauce
1 cup each loosely packed fresh oregano and flat-leaf parsley
1/3 cup olive oil
2 cloves garlic, crushed
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice

1.  Make fresh herb sauce.

2.  Cut each eggplant into 10 slices.  Season flour with salt and pepper.  Toss eggplant in flour, shake away excess.

3.  Heat vegetable oil in medium saucepan or wok.  Deep-fry eggplant, in batches, until browned and tender.  Remove from pan; drain on paper towels.

4.  Serve eggplant drizzled with sauce.

fresh herb sauce  Process ingredients until smooth; season to taste.

prep + cook time 20 minutes
makes 20 slices

tip Store sauce in airtight container in refrigerator.

ASK THE CHEF

Taken from the book Celebrity Chefs published by Hearst Books.

 WHAT MUSIC DO YOU LISTEN TO WHILE YOU COOK?

"[The Sex Pistols] keep me moving when I'm cooking for lots of people."
-- Curtis Stone, host of Top Chef Masters and Around the World in 80 Plates

"I get in the groove with classic rock, like Bon Jovi -- I'm a Jersey guy!"
-- Buddy Valastro, star of Cake Boss

"I know [husband and co-host] Gabriele [Corcos] wants to cook alone when he plays Metallica.  I can't tolerate it.  When I want the kitchen to myself, I'll put on 'I Will Survive'."
-- Debi Mazar, host of Extra Virgin

"When I cook, I listen to old rock 'n' roll, like Elton John and Pink Floyd.  But I love Lady Gaga."
-- Wolfgang Puck, owner of Spago restaurants

SANDRA LEE'S FIVE-SPICE BEEF STEW

Taken from the book Celebrity Chefs published by Hearst Books.

SANDRA LEE'S FIVE-SPICE BEEF STEW
Total time 8-10 hours
Makes 6 servings

2 pounds beef stew meat, cut into 1-inch pieces
1 pound baby carrots
2 cans (14.5 ounces each) diced tomatoes with onion and garlic
3/4 cup reduced-sodium beef broth
1 tablespoon five-spice powder
Salt and ground black pepper
Hot mashed potatoes (optional)

1.  In a 4- to 5-quart slow cooker, stir together beef stew meet, carrots, undrained tomatoes, beef broth, and five-spice powder until thoroughly combined.

2.  Cover and cook on LOW heat setting for 8 to 10 hours. Season with salt and pepper.

3.  Serve with mashed potatoes (optional).

Each serving:  About 279 calories, 36 g protein, 18 g carbohydrate, 7 g total fat (3 g saturated), 3 g fiber, 97 mg cholesterol, 665 mg sodium.

REE DRUMMOND'S COMFORT MEATBALLS

Taken from the book Celebrity Chefs published by Hearst Books.

REE DRUMMOND'S COMFORT MEATBALLS
Total time 1 hour 30 minutes
Makes 8 servings

Meatballs:
1 1/2 lb. ground beef
3/4 cup quick oats
1 cup milk
3 tbsp. very finely minced onion
1 1/2 tsp. salt
Plenty of freshly ground black pepper
4 tbsp. canola oil
1/2 cup flour

Sauce:
1 cup ketchup
2 tbsp. sugar
3 tbsp. distilled white vinegar
2 tbsp. Worcestershire sauce
4 to 6 tbsp. minced onion
Dash of Tabasco

1.  Prepare meatballs:  In a bowl, combine the ground beef and oats.  Pour in milk, then add onion and salt.  Add pepper to taste, then stir to combine.  Roll mixture into tablespoon-size balls and refrigerate 30 to 45 minutes.

2.  Heat oven to 350*F.  In a large skillet, heat oil over medium heat.  Spread flour on a plate.  Dredge meatballs in flour, then brown them in batches until light brown.  As they brown, place them in a rectangular baking dish.

3.  Prepare sauce:  In a bowl, stir together all ingredients and drizzle over meatballs.

4.  Bake until bubbly and hot, about 45 minutes.

Each serving:  About 316 calories, 18 g protein, 25 g carbohydrate, 16 g total fat (5 g saturated), 1 g fiber, 56 mg cholesterol, 869 mg sodium.

"If you'd like to serve with pasta, egg noodles tossed in a little melted butter would be divine," suggests Ree Drummond.

MING TSAI'S CRANBERRY-HOISIN CHICKEN RICE

Taken from the book Celebrity Chefs published by Hearst Books.

MING TSAI'S CRANBERRY-HOISIN CHICKEN RICE
Total time:  1 hour
Makes 4 servings

2 tbsp canola oil
8 bone-in chicken thighs, skin on
2  unches scallions, sliced
2 tbsp. minced garlic
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
3 cups low-sodium chicken stock
1 cup fresh cranberries

1.  Preheat oven to 375*F.  In a Dutch oven, heat oil over medium high heat.  Brown chicken on both sides.  Set aside.

2.  In same pot, saute scallions and garlic.  Add rice and saute 1 minute.  Add hoisin and stir, then add rd wine and cook, stirring occasionally, until liquid is reduced by three-quarters, about 2 minutes.

3.  Add stock, cranberries, and chicken to pot and bring to a simmer; cover and bake for 30 minutes.  Let rest 10 minutes before serving.

Each serving:  About 1,004 calories, 47 g protein, 121 g carbohydrate, 31 g total fat (9 g saturated), 8 g fiber, 116 mg cholesterol, 1,200 mg sodium.

SUNDAY TIP #14

For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.
Ellie Krieger
Healthy Appetite with Ellie Krieger

Read more at: http://www.foodnetwork.com/chefs/articles/100-greatest-cooking-tips-of-all-time

 

ESSENTIAL INGREDIENTS -- OLIVE OIL

Available in several grades, virgin oils are the best.  Extra virgin and virgin oils are best used for salad oils and gentle frying of delicate foods.  "Pure olive oil" (or simply "olive oil") is usually a mixture of virgin and refined oil, and is best used for general frying.

BARTON SEAVER'S PINK SALMON CAKES WITH DILL & MUSTARD

Taken from the book Celebrity Chefs published by Hearst Books.

BARTON SEAVER'S PINK SALMON CAKES WITH DILL & MUSTARD
Total time 20 minutes
Makes 4 servings

2 cans pink salmon (7-8 oz. each)
Salt
2 tbsp mayonnaise
2 tsp whole-grain mustard
Pinch ground mace
14 cup panko (Japanese-style bread crumbs)
2 tbsp chopped fresh dill
3 tbsp butter
Lemon wedges

1.  Preheat oven to 400*F.  Drain salmon.  Flake fish into a bowl, being careful to remove any small bones or skin that may be mixed in.

2.  Season with salt and add mayonnaise, mustard, mace, bread crumbs, and dill.  Mix gently with your fingers until it is well combined.

3  Form fish mixture into 4 even patties, about 1 inch thick and let sit for about 5 minutes to allow bread crumbs to absorb flavor.

4  In a large, oven-safe saute pan over medium heat, heat butter until foaming.  Add salmon cakes and cook until they begin to turn golden on the edges, about 5 minutes.  Don't touch them while they're browning.

5.  Once edges have browned, transfer pan to oven and bake for 5 minutes to heat through.  Flip cakes onto plates and serve with lemon wedges.

Each serving:  About 300 calories, 20 g protein, 5 g carbohydrate, 23 g total fat (8 g saturated), 0 g fiber, 88 mg cholesterol, 667 mg sodium.

"This has become a weeknight favorite at our house.  The cakes are inexpensive and easy to put together.  Add a side dish, and you have dinner for four."  -- Barton Seaver

ASK THE CHEF

WHAT'S ALWAYS IN YOUR KITCHEN?

Avocado:  "It's one of my favorite snacks; I halve it and season it with soy sauce, sesame seeds, and lemon juice."
-- Rocco DiSpirito, host of Now Eat This! with Rocco DiSpirito

 
Frozen pizza:  "I sprinkle it with fresh Parmesan, olive oil, and chili flakes."
-- Wolfgang Puck, owner of Sago restaurants

San Marzano canned tomatoes:  "I use a can to put together a quick weeknight pasta sauce."
-- Ina Garten, host of Barefoot Contessa

Sweet Georgia Vidalia onions:  "They're the best on the planet.  I always have a basketful."
-- Trisha Yearwood, host of Trisha's Southern Kitchen

Dark Chocolate:  "I keep 70% on hand as a snack."
-- Curtis Stone, host of Top Chef Masters and Around the World in 80 Plates

Sweet baker's butter:  "The higher the fat content the better, because it gives the finished product a richer taste."
-- Buddy Valastro, star of Cake Boss

Vanilla:  "It's my magical ingredient in pancakes and waffles."
-- Ree Drummond, host of The Pioneer Woman

Taken from the book Celebrity Chefs published by Hearst Books.

ASK THE CHEF

WHAT'S YOUR QUICKIE PASTA DISH?

"Very simple:  penne with butter and Parmesan cheese."
          -- Scott Conant, owner of Scarpetta restaurants

"Angel hair sauteed with garlic, lemon, chopped ham and poppy seeds."
          -- David Burke, owner of David Burke Townhouse and Fishtail in New York City

"Spaghetti cacio e pepe:  I cook pasta, drain it, then put it back in the hot dry pan with grated Pecorino and coarsely ground pepper and toss it with a little of the pasta cooking liquid."
          -- Nigella Lawson, author of Nigellissima

 

NIGELLA LAWSON'S PAPPARDELLE WITH ESCAROLE

This is taken from the book Celebrity Chefs published by Hearst Books.

NIGELLA LAWSON'S PAPPARDELLE WITH ESCAROLE
Makes 8 main dish servings
Total time 20 minutes

Salt
1 tbsp. olive oil (preferably garlic-infused)
1 tsp. crushed red pepper flakes
2 heads escarole, roughly chopped
1 cup white wine
1 lb. pappardelle
2 oz. crumbled Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley

1.  Bring a large pot of salted water to a boil over high heat.  Meanwhile in a large skillet, heat oil and pepper over medium heat.  Add escarole and saute, stirring occasionally, until it wilts, about 4 minutes.  Add wine and 1 cup water, partially cover pot, and let escarole cook for about 6 minutes.

2.  Cook pasta in boiling water for 6 minutes.  Drain pasta and add to escarole.  Toss; top with Parmesan and parsley.  Serve hot.

Each serving:  About 311 calories, 13 g protein, 46 g carbohydrate, 7 g total fat (2 g saturated), 6 g fiber, 54 mg cholesterol, 162 mg sodium.

DEBORAH MADISON'S CREAMY PEA SOUP

This is taken from the book Celebrity Chefs published by Hearst Books.

 

DEBORAH MADISON'S CREAMY PEA SOUP
Makes 4 servings
Total time 15 minutes



1 teaspoon unsalted butter
1/4 small yellow onion, sliced
3 cups low-fat chicken broth
1 1/2 cups shelled fresh peas
3/4 teaspoon salt
1/2 teaspoon sugar
Heavy cream for garnish



1.  In a medium pot, melt butter.  Add onion and cook over medium heat for about 1 minute.  Add 1/2 cup broth and cook for 5 minutes.  Add peas, salt, sugar, and remaining 2 1/2 cups broth and bring to a boil; reduce heat and simmer for 3 minutes.



2.  Puree soup in a blender or food processor until smooth.  Serve immmediately; garnish with a drizzle of cream.



Each serving:  About 68 calories, 5 g protein, 10 g carbohydrate, 2 g total fat (1 g saturated), 3 g fiber, 3 mg cholesterol, 903 mg sodium.

RICK BAYLESS' SPINACH SALAD WITH BACON & ROASTED MUSHROOMS

This is taken from the book Celebrity Chefs published by Hearst Books.

RICK BAYLESS' SPINACH SALAD WITH BACON & ROASTED MUSHROOMS
Makes 8 servings
Total time 30 minutes

8 thick slices bacon, cut crosswise into 1/4-inch-wide pieces
4 cups sliced mushrooms (about 8 ounces), preferably shiitakes, oysters, or chanterelles
1 large red onion, sliced into 1/4-inch-thick slices
3 tablespoons olive oil
Juice of one lime (about 2 tablespoons)
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon salt
8 cups Malabar spinach (about 8 ounces)

1.  Preheat oven to 425*F and position a rack in the middle of oven.  Divide bacon between two baking pans.  Scatter mushrooms and onion over bacon.  Roast until bacon is crisp, 15 to 20 minutes, stirring halfway through to break up any clumps.

2.  Meanwhile, in a small microwave-safe bowl, combine oil, lime juice, oregano, salt, and 2 tablespoons water.  Microwave on high for 30 seconds.

3.  Place spinach in a large salad bowl.  Sprinkle bacon mixture over spinach.  Drizzle warm dressing over salad and toss to combine.

Each serving:  About 208 calories, 5 g protein, 8 g carbohydrate, 18 g total fat (2 g saturated), 2 g fiber, 19 mg cholesterol, 430 mg sodium.

KATIE LEE'S ITALIAN STUFFED MUSHROOMS

This is taken from the book Celebrity Chefs published by Hearst Books.

KATIE LEE'S ITALIAN STUFFED MUSHROOMS
Makes 24 mushrooms
Total time:  40 minutes

1/2 lb. bulk Italian sweet sausage (or links with casings removed)
1/2 cup grated Parmesan
1/4 cup bread crumbs
1 tablespoon minced parsley
1 lb. white button mushrooms, stems removed

1.  Preheat oven to 350*F.

2.  In a medium bowl, combine sausage, Parmesan, bread crumbs, and parsley.

3.  Lay mushrooms cavity-side up on a large baking sheet and spoon an equal amount of mixture into each cavity.

4.  Bake mushrooms for 30 minutes.

Each mushroom:  About 46 calories, 2 g protein, 2 g carbohydrate, 3 g total fat (1 g saturated), 0 g fiber, 8 mg cholesterol, 95 mg sodium.

CAKE MIX COOKIES

Can it get any easier than this?

Cake Mix Cookies

1 box of cake mix (any flavor)
1/2 c. oil
2 eggs

Mix together. Roll into balls and bake at 350 for 10-12minutes.

You can ice these, add sprinkles, or dust with powdered sugar.

 

PILED HIGH HAYSTACK

        

Haystacks are fun, filing, and flexible, depending on what toppings you have around the kitchen. A haystack is a meal in itself, with no side dishes necessary. 

 PILED HIGH HAYSTACK

Total time	11 min
Prep	10 min
Cook	1 min
Yield	1 Servings

Ingredients

• 1 cup beans , canned (low sodium) or chili
• 12 chips Natural Yellow Corn Chips
• 1 1/2 cup tomato , diced
• 2 tablespoons onion , diced
• 1/4 medium avocado , diced
• 1 tablespoon black olives , chopped or sliced

Directions

Heat the beans. Layer the ingredients on a plate in the following order: chips, beans, and vegetables. Top with salsa or guacamole. 


Nutritional Information
Serving size:  1 haystack

Calories	396
Fat	9.7g
Sodium	740mg
Total Carbs	48.3g
Dietary Fiber	15.5g
Protein	18g

Tips


Optional toppings include guacamole, 1 oz. shredded cheese, salsa, or sautéed vegetables.


A lot of the sodium in this is from the chips and canned beans. It's easier to make with purchased items, but if you can make them from scratch, you'll save a lot on the sodium and fat.


A tip for using canned products that have sodium...rinsing and draining canned beans cuts about 40% of the sodium.


This recipe works great with rice or quinoa instead of chips if you're not a chip eater. I love corn chips, but I like to make my own from toasting corn tortillas in the oven.