Radishes with herb butter

Growing up, we didn’t have a lot of money, but kudos to my parents because I never knew it.  I thought we were rich.  For instance:  in my lunch box, my mom would sometimes pack finger sandwiches (like cream cheese and black olives with the crust cut off).  My friends thought these treats were so exotic, so much cooler than what they had, and often we’d trade, so I readily gave away my super cool finger sandwiches for bologna and mayonnaise on wheat and some Cheez-its.  

It wasn’t until I was older that I learned the finger sandwiches were a result of necessity:  we couldn’t afford lunch meat that week and the jar of black olives, unopened at Thanksgiving, was the only thing in the pantry staring my mother in the face.  The cupboard, as they say, was bare.

These lean times, though, would produce what would later become my favorite summertime snack:  fresh radishes.  They were inexpensive and  my mother could buy a whole bag of them for less than $2.  So she did...all the time.   We’d sprinkle salt in one hand, dip the radish in it, and eat it in one or two bites—the whole bowl of them—until the sharpness of the vegetable would start to sting the back of our throats and we’d have to stop.



Fast forward 30 years:  I was at a cozy French Bistro in Chicago called Maisson Brasserie (sadly, now closed), and instead of bread, they brought a tray of radishes, salt, and sweet cream butter to the table. Delicious, and so unexpected!  I’ve adapted the dish for you here. Should you wish to go one step further and incorporate herbs into the butter, I've included that option below.  

I always serve this on Easter and both my mother and I laugh about how far our favorite snack has come.  I hope you love it as much as we do.

 

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(WHAT YOU WILL NEED)

1 bag fresh radishes, cleaned and trimmed on both ends

kosher salt

1 baguette, sliced on the diagonal
8 ozs. unsalted butter (room temperature)

IF YOU CHOOSE TO MAKE HERB BUTTER, ALSO PURCHASE:
2 tsp. fresh chopped dill
1 tsp. fresh chopped chives
1 lemon

                                                

If making herb butter, do so first:  8 ozs unsalted butter (softened, at room temperature), 2 tsp fresh chopped dill, 1 tsp. fresh chopped chives, 1 pinch salt, the juice of 1/2 lemon.  Mix all together and place in bowl.  Can be refrigerated until ready to use, but bring back to room temperature before serving.

Place kosher salt in a small bowl for dipping.  Assemble all on tray, in a way that looks pleasing to you.  Uncork a crisp, bubbly, icy-cold prosecco to share with your friends and enjoy!







Vanilla Caramel Sundae topped with Smoked Almonds & Cheddar Popcorn

Don't say no to this salty, sweet, creamy, crunchy dream until you've tried it. Pure heaven--  

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(WHAT YOU WILL NEED)

French Vanilla ice cream (I use Breyers)

Caramel sauce (I use Smuckers)

Cheddar popcorn 

Smoked, salted almonds

Put ice cream in a dish, spoon caramel sauce over.  Add popcorn and almonds to the top and eat with a really big spoon :)

so good

Meatballs and Sauce

Meatballs and a glass of red wine.  Really, is there anything better?

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WHAT YOU WILL NEED

meatballs

1.5 pounds ground chuck (or a meatloaf mixture of ground chuck and pork)

3/4 cup seasoned breadcrumbs

3/4 cup milk

1 egg, beaten

1  tbs. garlic powder

1 tbs. Italian seasoning

2 tbs. parmesan cheese (the green can is fine for this)

salt/pepper

1 small onion chopped

sauce

1  28-ounce can tomato sauce

1 28-ounce can crushed tomatoes in puree

1 small onion, chopped

salt

garlic powder

1/4 cup red wine (a good wine you would drink so you can finish it with dinner)

olive oil

 also:  ricotta cheese, fresh basil, crusty bread

Make meatballs:  In large bowl mix bread crumbs, onion, egg, and milk.  Let sit to soak.  Add garlic powder, italian seasoning, parmesan cheese, and sprinkle in some salt and pepper.  Mix together and add ground chuck.  Mix with clean hands until all incorporated, shape into 8 meatballs.  Bake in 350 degree oven for 1 hour.

In the meantime, make the sauce:  drizzle olive oil in deep pan and saute the other onion on lower heat until translucent.  Add minced garlic and saute (do not let brown).   Add tomatoes, then sauce and red wine.  Sprinkle with salt and garlic powder and simmer on low, just bubbling, for approx 45 minutes, stirring occasionally.  

When meatballs are done, remove from pan and add to the sauce with any pan drippings.  Simmer another 15 minutes to let the flavors come together.

Serve meatballs in bowl with sauce, fresh basil, parmesan cheese, a spoonful of ricotta cheese, some grilled/crusty bread for dipping, and pour yourself a glass of the red wine you used for the sauce :)

Zuppa di Scarola e Ceci: escarole and garbanzo bean soup

Brrrrr...it's cold outside!  Make this for dinner on Valentine's Day and cuddle up close with someone you love :)

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(WHAT YOU WILL NEED)

the perfect pasta for soup

64 ounces chicken broth
1 head Escarole
1  15-ounce can garbanzo beans, drained
2 cloves garlic, chopped
1/2 pound ditalini (half a box), uncooked
salt/black pepper/garlic powder
olive oil
parmesan cheese (for grating)
dutch oven or soup pot
crusty bread



A head of escarole looks like this:

Wash it as you would any lettuce.  Break leaves into big pieces. Set aside.

Drizzle approx 3 tablespoons olive oil in large dutch oven.  Add garlic and garbanzo beans and saute over medium heat for approx 3-5 minutes.  Sprinkle salt over beans.

Add torn escarole pieces a few at a time, stirring to coat all with oil.  Add a little broth to wilt leaves.  When all are coated and wilted, add all the broth and as much pasta as you'd like.  Add a few shakes of the garlic powder and bring to a light simmer, cover, and let cook over low heat until the pasta is al dente (or to your liking), stirring occasionally.   

When soup is ready, turn off the stove but do not remove pot from the heat.  Let sit for approx 15 minutes to soak up some of the broth.  Adjust seasonings.

Heat up bread in the oven so it is hot and crusty

Serve soup in bowls with parmesan cheese grated over the top and some bread on the side.

Hoppin' John

Long considered the staple of new year’s luck in the South, Hoppin’ John is always eaten on January 1st to ensure prosperity.  It’s made with black eyed peas and rice, sometimes a ham hock and sometimes giblets.  My recipe is simple in that it’s a one-pot meal…it goes from stovetop to table effortlessly, with little cleanup.  Perfect.  Just follow the cooking instructions on the box of rice and you’re good to go.  Pass it with freshly shredded cheddar cheese (for melting on top) and Texas Pete’s Pepper Sauce…and the strongest bloody mary’s you can make!  As your New Year's Eve hangover starts to fade and 2022 comes into focus, get ready…the best is yet to come!  :)

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mmmmmm...

WHAT TO BUY:

1 - 16 ounce can black eyed peas, drained
1 - 6 ounce box Long Grain and Wild Rice - not quick cooking (I use Uncle Ben's)
Hot Sauce (I use both Crystal and Texas Pete Pepper Sauce)
butter
cheddar cheese, freshly shredded

Follow the directions on the back of the rice box--that's all.  As you're putting the rice and seasoning packet into the water:  add 1 tablespoon butter, as much Crystal hot sauce as you'd like (I do 10 shakes of the bottle...lol) and the can of black eyed peas. Stir, then cover and heat as directed (my rice box says 20 min).

Remove from heat and let rest for 5 minutes.  Bring pot to the table.  Spoon into bowls, passing shredded cheddar cheese and Texas Pete Pepper Sauce on the side.

Now sit back and wait for your good luck to arrive...

Crockpot Chicken and Gravy

You're busy getting ready for the holidays:  shopping, menu planning, cooking, decorating, kids home on break.  It's a whirlwind of activity but you still have to eat.  Make something that cooks itself, like this dinner--it's crockpot sourcery I tell you.  Pure magic.  With gravy :)

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(WHAT YOU WILL NEED)

4 boneless, skinless chicken breasts

2 cans cream of chicken soup

1 envelope chicken gravy

chicken broth

salt/pepper/garlic powder

1 bag baby carrots

1 celery stalk, cut in large dice

1 small onion, peeled and quartered

2 or 3 fresh thyme sprigs

parsley

*Note:  serve with mashed potatoes

Place celery, onion, and carrots in crockpot.  Season chicken with salt, pepper, and garlic powder and place on top of vegetables.  Open soup and spoon over chicken, covering the top.  Fill both empty soup cans with chicken broth and pour around the chicken.  Sprinkle gravy packet over and around the chicken, mixing in with spoon.  Add in thyme sprigs. Cover, and cook on low heat, 5 1/2 - 6 hours.  Chicken is done when it breaks apart easily with a fork..

When done, break chicken into large chunks with 2 forks, stir all together and cook another few minutes .  Take out thyme sprigs.  Ladle into bowls with mashed potatoes and sprinkle with parsley.  Salt and pepper to taste.

Hot Brown

 

A specialty of the Brown Hotel in Louisville, KY since the 1920's, and one of my all-time favorite lunches.  It's an unexpected way to use some of that leftover turkey on day 2 after Thanksgiving, and your family will think you're a genius.

The acid of the tomatoes is needed to cut through the richness of the decadent sauce, so make sure they are firm when you use them, and not overly ripe.

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(WHAT YOU WILL NEED)

               serves 4

4 slices white bread, crusts cut off

4 large roma tomatoes, sliced

leftover turkey breast 

paprika

parsley (freshly chopped, or dried flakes)

8 slices cooked bacon

oven-safe individual dishes, buttered

for sauce:

1/2 stick butter

1/4 cup all-purpose flour

1 cup heavy cream

1 cup whole milk

1/2 - 3/4  cup freshly grated parmesan or pecorino romano cheese, plus a little more for the top

1/8 cup chicken broth

splash dry white wine

salt/pepper

First you need to prepare the hot browns in the dishes:

Preheat oven to 400 degrees

Place a piece of bread in each buttered dish.  Top with turkey and lay tomato slices around the dish.  Sprinkle lightly with salt and pepper.  Place the dishes in the oven to toast while you make the sauce.

ready for the oven

Make the sauce:  melt butter in a saucepan over medium heat.  Whisk in flour until it forms a roux--cook a few minutes until it browns, stirring often.  Whisk in cream and milk.  As it thickens, whisk in wine and broth. Continue whisking until it has thickened slightly.  Remove from heat and add in the cheese, whisk until smooth.  Add salt and pepper to taste.

Take dishes out of the oven and pour sauce over each, covering the top completely.  Sprinkle  lightly with more grated cheese and paprika--place under heated broiler for approx 5 minutes, until they begin to bubble and brown nicely.

Remove from oven, cross 2 cooked bacon slices over the top, finish with parsley, and serve immediately with knife and fork.