Posts Tagged 'garlic'



Spinach and Mushroom Quesadilla

Spinach & Mushroom Quesadilla _4082

Spinach and Mushroom Quesadilla

Like most weekdays … it’s often a busy night with the kid’s sports practices so I often need a quick and easy option for supper.

Quesadillas are always a good option for a super fast dinner.  I always have tortillas and some type of cheese in my fridge.  They are a great way to use up leftover veggies.  If nothing fresh is in the fridge, grab some frozen spinach or corn or canned black beans. This recipe is from my cookbook Simply Grilling.  I love the smoky flavor a grill gives a quesadilla … but they can easily be made indoors on a grill pan or in a skillet.

Enjoy!

Spinach and Mushroom Quesadilla

Cooking quesadillas on the grill gives them a deliciously smoky flavor.

3 tablespoons olive oil, divided
1 pound white button mushrooms, stems removed and discarded, and sliced
1 garlic clove, minced
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 bag (6-ounce) fresh baby spinach
8 fajita-size (6-inch) flour tortillas
1 cup shredded Monterey Jack cheese
Vegetable oil, for the grates

In a large skillet over medium-high heat, warm 2 tablespoons of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the mushrooms, garlic, and thyme. Cook, stirring often, until lightly browned, about 5 minutes. Season with salt and pepper to taste. Remove the mushrooms from the skillet and set aside.

Return the skillet to the stove top and add the remaining olive oil. Add the spinach and cook, stirring often, until just wilted, about 1 to 2 minutes.

Place 4 tortillas on a work surface. Evenly sprinkle each with 1/4 cup of the cheese, 1/4 of the spinach, and 1/4 of the mushrooms. Cover with the remaining tortillas.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the quesadillas on the grill. Close the lid and cook, turning once, until golden brown and the cheese is melted, about 2 to 3 minutes per side.

To serve, cut the quesadillas into wedges and serve warm.

Serves 4.

Cooking Tip: The varieties of quesadillas that can be prepared are endless—the only requisite ingredient is cheese. Have fun experimenting with your favorite ingredients.

Grill Pan Friendly: This recipe can easily be made indoors on a grill pan or cast iron skillet.

Source: Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.

Tequila Chicken Fajitas

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Tequila Chicken Fajitas

Celebrate Cinco de Mayo – or any night – with these flavorful chicken fajitas hot off the grill.

Chicken fajitas are always a crowd pleaser, inexpensive, and easy to prepare. In about 30 minutes, you can have a delicious south of the border inspired meal on the table.

The secret trick for flavorful and moist chicken is to marinate it overnight. The lemon juice, tequila, onion, garlic, and spices not only flavor the chicken but also make it more tender. I suggest marinating the chicken in a re-sealable plastic bag so you don’t have a to dirty a dish. And, if feeding your family, don’t be concerned about the tequila in this recipe. When you put it on the grill, all the alcohol burns off.

This whole meal can be prepared on the grill if you like. Instead of sautéing the peppers and onions, grill them instead.  Even the tortillas can be warmed on the grill. Wrap them in aluminum foil and warm on the grill over direct heat for 2 or 3 minutes.

To serve, arrange the chicken and vegetables on a platter. Be sure to set out an assortment of south of the border toppings: guacamole, pico de gallo, tomatillo salsa, shredded Monterey Jack cheese, sour cream, fresh cilantro, lime wedges, to name a few. Your guests will enjoy assembling their own fajitas by putting their favorite ingredients in the tortillas.

Tequila Chicken Fajitas

For the chicken:
1 cup freshly squeezed lemon juice
2 tablespoons tequila
1 tablespoon hot sauce
3 tablespoons olive oil
1/2 cup diced yellow onion (1 small onion)
3 cloves garlic, minced
1 tablespoon cayenne pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper

For the fajitas:
1 tablespoon olive oil
1/2 cup thinly sliced red onion (1 small onion)
1/2 cup thinly sliced red bell pepper (1 small pepper)
1/2 cup thinly sliced yellow bell pepper (1 small pepper)
8  flour tortillas, warmed
1 cup guacamole (optional garnish)
1 cup pico de gallo (optional garnish)
1 cup shredded Monterey Jack cheese (optional garnish)

To make the chicken: In a shallow nonreactive dish just large enough to hold the chicken in a single layer, stir together the lemon juice, tequila, hot sauce, olive oil, onion, garlic, and cayenne pepper. Place the chicken breasts in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Season with salt and pepper to taste.

Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side. Remove the chicken from the grill. Let rest for 5 minutes before slicing.

To make the fajitas: In a large skillet over medium-high heat, warm 1 tablespoon of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the onion, red bell pepper, and yellow bell pepper. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

To serve, thinly slice the chicken across the grain. Arrange the chicken and vegetables on a platter. Serve with warmed tortillas and your favorite toppings. Encourage diners to make their own fajitas by putting the ingredients in the tortillas.

Serves 4.

Cooking Tips:

It is best to marinate the chicken over night. If short on time, marinate for at least 2 hours.

This recipe can easily be made indoors on a grill pan.

 

Recipe from Simply Grilling by Jennifer Chandler.

Photo by the talented Justin Fox Burks.

Black Bean Burgers

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Black Bean Burgers

Forget the veggie burgers in the frozen food section of your supermarket! Homemade black beans burgers are so much tastier and better for you.

I featured this Black Bean Burger in my cookbook Simply Grilling.  It originated in the kitchen of  Nevada Presley (my dear friend and chef/owner of Get Fresh Memphis).  I so appreciate her always sharing flavorful vegetarian dishes with me.

This version is made with black beans and oats. A dash of cumin gives it a southwest spin.  Sometimes I serve it as a burger and others I serve it bun-less and topped with a spoonful of guacamole.

When making this recipe, do not be tempted to skip the step of draining the pureed vegetables. That extra moisture makes the black bean burgers too sticky to be grilled.

Also, the black bean burgers are refrigerated for an hour before cooking to help them keep their shape. To get ahead of the game, the burgers can be assembled as long as 24 hours in advance. Just be sure to cover and refrigerate until ready to grill.

Lastly, Nevada added the egg to help the burger stay together better. But for a vegan version, just omit the egg and add a tablespoon of veganaise.

Black Bean Burgers

1 can (15-ounce) black beans, drained and rinsed
1/4 cup finely diced green bell pepper (about 1/2 green pepper)
1/4 cup finely diced yellow onion (about 1/2 small onion)
3 cloves garlic, minced
1 egg
1 tablespoon chili powder
1 1/2 tablespoons cumin
1 teaspoon hot sauce
1/2 cup rolled oats
Vegetable oil, for the grates
4 hamburger buns, split
2 ripe avocados, pits removed and sliced

In a medium bowl mash the black beans with a fork until thick and pasty.

Place the green bell pepper, onion, and garlic in food processor and process until pureed. Place the mixture into a fine mesh strainer over a bowl and press to strain the liquid. Add to the beans and stir to combine.

In a small bowl stir together the egg, chili powder, cumin, and hot sauce. Add the egg mixture and the oats to the beans and stir until the mixture is sticky and holds together. Divide into four patties, each about 3/4-inch thick. Cover, place in the refrigerator, and chill for at least an hour and as long as overnight.

Preheat a clean grill to medium high for 8 to 10 minutes with the lid closed. Lightly brush the grates with oil.

Place the burgers on the grill. Close the lid and cook, turning once, until golden brown and warmed through, about 5 to 6 minutes on each side. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.

To serve, place each burger inside a bun and garnish with avocado slices. Serve immediately.

Serves 4.

Grill Pan: These burgers can easily be made indoors on a grill pan.

Photo by the talented Justin Fox Burks.

Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

Now that the weather has gotten cooler, I am starting to make hearty soups for supper.

Fuel Café in Memphis has had a vegetarian chili that I have loved for years.  Now that I am going meatless one day a week, I figured it was time to experiment in the kitchen and try to replicate this favorite.

Fuel adds quinoa to a traditional vegetarian bean quinoa … so I did the same.  The quinoa resembles the texture of ground beef in the dish … something that is good if your family is used to having meat in their chili.  And … the combo of the quinoa with the beans makes this dish a complete protein. Something that is an added nutritional bonus.

For ease, I used canned beans and tomatoes in my version.  I opted to use fire-roasted tomatoes instead of the regular variety because I like the added flavor they give a dish.  That said, regular diced tomatoes will work just as well.

Garnish your chili as you like … with a dollop of sour cream, shredded cheese, sliced jalapenos, or fresh cilantro.  We enjoyed ours with cornbread.  Next time, I’m making it with my Broccoli Corn Bread (click for the recipe) … I think it will be the perfect combo!

My recipe didn’t turn out exactly like Fuel Café’s … but I did come up with a chili that my whole family loved and that I will definitely be making often. It’s fun to take an idea from a dish you have had out or at a friend’s house and invent your own original!

Enjoy!

Vegetarian Quinoa Chili

1 tablespoon olive oil
1/2 cup finely diced yellow onion
2 cloves garlic, minced
1 tablespoon minced fresh jalapeño
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
2 cans (15-ounce) black beans, drained & rinsed
1 can (15-ounce) red kidney beans, drained & rinsed
1 can (28-ounce) fire-roasted diced tomatoes
1/2 cup water
3/4 cup quinoa, rinsed and cooked per package directions
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, garlic, jalapeno, green bell pepper, and red bell pepper, and cook, stirring, until the onions are soft, about 5 to 7 minutes.

Add the black beans, kidney beans, diced tomatoes, and water. Stir in the cooked quinoa. Season with the chili powder, cumin, and salt and pepper to taste. Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until thickened, about 30 to 35 minutes. Adjust seasonings as needed.

Serve hot. Garnish as desired.

Serves 6.

Cooking Tip: For a stronger chili flavor, you can add another tablespoon of chili powder.

Freezes well.

Cashew Noodle Salad with Miso-Ginger Grilled Tofu Skewers

Cashew Noodle Salad with Miso-Ginger Tofu Skewers

I am a huge fan of the Cashew Noodle Salad at Whole Foods.  It is super delish.  That said, I think this homemade version is even better!

When I was writing my cookbook Simply Grilling, I asked my friend Justin Fox Burks (who was also my photographer for the book as well as author of the fabulous food blog www.theChubbyVegetarian.com) for a tofu recipe.  I knew tofu was tasty when grilled but I don’t have much experience cooking with it. Since Justin is my go-to guy for all things vegetarian, I knew he would have a great recipe for me. Little did I know, I would actually be getting two great recipes in one!

Let’s start with the Tofu.

Tofu on its own tends to be pretty bland.  Justin recommended that I marinate it in something very flavorful … like the Miso-Ginger marinade in this recipe. Other than the red miso paste and mirin, all the ingredients were items I already had on hand.  Luckily the miso and the mirin have a good shelf life, so I was able to find other uses for these Asian ingredients.  (Eggplant is excellent when marinated in miso by the way! There is a recipe for it in Simply Grilling.) A plus for this recipe, the marinade gets a second life as a sauce to brush over the cooked tofu. Nothing goes to waste.

Justin also passed along an invaluable tip about grilling and searing tofu … Lightly dusting tofu in cornstarch prevents it from sticking.  Worked like a charm!

Oh … and be sure to get the extra-firm tofu when grilling it.  Otherwise it will fall apart on the grill.

Now for part two of the recipe … the Cashew Noodle Salad.

As I mentioned before, I am a huge fan of the version at Whole Foods.  It’s a meal in itself or a tasty side. I had heard about Justin’s homemade version from friends, and was thrilled when I saw it in this recipe. It couldn’t be an easier to make and I think his version has more flavor and kick. (Must be that Sambal chili paste!) If it isn’t devoured right after making it, it does last for a several days in the fridge.

So, my first “Meatless Monday” recipe is really a two-for-one deal!  Make them together or separately.  But be sure to give them a try!

Enjoy!

Cashew Noodle Salad with Miso-Ginger Tofu Skewers

From Simply Grilling by Jennifer Chandler

For the Cashew Noodle Salad:
1 cup cashews
1/4 cup soy sauce
2 tablespoons Sambal chili paste
1/4 cup sesame oil
1/4 cup mirin
1/4 cup rice vinegar
1 clove garlic, minced
1/4 cup thinly sliced scallions
1/2 pound spaghetti or soba noodles, cooked per package directions and cooled

For the Miso-Ginger Tofu Skewers:
1 tablespoon red miso paste
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 tablespoons rice vinegar
3 tablespoons mirin
1 tablespoon finely grated fresh ginger
2 cloves garlic, minced
1 teaspoon sugar
2  tablespoons water
Dash of sriracha
1 block (14-ounce) extra firm tofu, cut into 1-inch cubes
Vegetable oil, for the grates
Skewers (if using bamboo, soak in water for 30 minutes)
Corn starch, for dusting

To make the Cashew Noodle Salad: Place the cashews, soy sauce, sambal, sesame oil, mirin, rice vinegar, and garlic into a food processor and pulse until smooth.  Place the noodles in a large bowl. Add the cashew sauce and sliced scallions. Toss to until well coated. Refrigerate until ready to serve.

To make the Miso-Ginger Tofu Skewers: In a shallow nonreactive dish just large enough to hold the tofu in a single layer, stir together the miso paste, soy sauce, sesame oil, rice vinegar, mirin, ginger, garlic, sugar, water, and sriracha. Place the tofu in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least an hour or as long as overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the tofu from the marinade. Shake off the excess and pat dry. Thread the tofu onto the skewers. Lightly dust with the cornstarch.

Strain the marinade and place into a small pot over medium-high heat to reduce.

Allow mixture to reduce by half or until slightly thickened.

Place the tofu on the grill. Close the lid and cook until golden brown, about 4 minutes on the first side. Turn over and lightly brush with the reduced marinade. Cook an additional 4 minutes. Remove from the grill and brush again with the marinade.

To serve, place the tofu skewers on top of the cashew noodle salad.

Serves 4.

Cooking Tip: Lightly dusting the tofu skewers on both sides with corn starch will help prevent sticking and allow the reduced marinade to cling to the tofu.

Food Fact: Miso paste is a traditional Japanese seasoning made from fermented soybeans. There are two main varieties available: Red (aka) or White (shiro). Look for it in the Asian foods or refrigerator sections of your local market.

Do-Ahead: The cashew noodle salad will last up to a week covered and refrigerated. In fact, it is one of those dishes that some say tastes even better the second day.

Vegetarian and Vegan.

The photo was taken by the talented Justin Fox Burks.

Tomato Pie

 

There is nothing better than a ripe, juicy summer tomato. I sometimes find it hard to believe that these bright red, juicy fruits are even in the same family as the bland, pinkish variety available at supermarkets the rest of the year.

Tomato pie is a classic recipe that is a delicious way to enjoy this summer treat. Tomatoes take center stage in this dish that is made with simple ingredients.  In this recipe, the taste and texture of the tomatoes don’t get lost in a rich custard. Instead, the additions of cheese and a flaky crust compliment the tomatoes to make this dish irresistible.

Summer tomatoes tend to be very juicy. To make your tomato pie less watery, place the tomatoes in a colander over the sink.  Sprinkle a little bit of salt on them and allow to drain for about ten minutes. This simple step will make your pie easier to slice. If you don’t mind the juiciness, you can skip this step.

When reading the ingredient list, you may question the mayonnaise. Be assured it is an essential addition to this recipe. The thin layer of mayonnaise on top offers a crusty golden top to the creamy, juicy interior of the pie.

Perfect hot from the oven, or equally as good at room temperature as well, tomato pie is perfect summertime fare. Pair it with a leafy green salad and you have a complete meal.

Tomato Pie

1 unbaked pie crust (9-inch), homemade or store-bought
4 medium tomatoes, thinly sliced
Kosher salt and freshly ground pepper
2 tbsp. thinly sliced fresh basil leaves
2 cloves garlic, minced
2/3 cup shredded sharp cheddar cheese
2/3 cup shredded mozzarella cheese
1/3 cup mayonnaise

Preheat the oven to 350 degrees.

Place the pie crust in a deep-dish pie pan. Flute the edges, if desired. Bake until lightly golden brown, about 10 minutes.

While the crust is baking, place tomato slices in a single layer in a colander; sprinkle with salt. Let stand for 10  minutes. Pat dry with paper towels.

Remove the crust from the oven. Layer 1/2 the tomatoes slices on the bottom of the crust. Season with salt and pepper. Sprinkle 1 clove of minced garlic and 1 tablespoon of sliced basil evenly over the top. Sprinkle 1/3 cup cheddar cheese and 1/3 cup mozzarella cheese over the tomatoes. Arrange remaining tomato slices over the cheese. Season with salt and pepper. Sprinkle the remaining garlic, basil, and cheeses evenly over the top of the tomatoes. Evenly spread the mayonnaise over the entire pie.

Bake until golden, about 30 minutes. Let cool 5 minutes before serving.

Serves 6.

 

Mediterranean Quinoa Salad

 

Have a surplus of summer squash?

Zucchini, yellow squash and eggplant have thrived in my veggie garden this summer. I keep looking for new ways to enjoy my garden’s bounty! This salad is one of my favorite.

This is a quick and  easy vegetarian salad you can make with grilled summer squashes.

The base of the salad is quinoa. It you are not familiar with it, quinoa is a high-protein, gluten-free grain that cooks much like rice and has a texture similar to couscous. It makes a delicious and healthy base for a salad.

Enjoy!

Mediterranean Quinoa Salad

Vegetable oil, for the grill basket or screen
1 red onion, cut into 1/2 inch slices
1 small eggplant, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch squares
1 zucchini, cut lengthwise and then into 1/2-inch slices
1/4 cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 cups quinoa, cooked per package directions
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup finely shopped fresh cilantro

Preheat a clean grill with a grill basket or screen to medium-high with the lid closed for 8 to 10 minutes. Light brush the grill basket or screen with oil.

In a large bowl toss together the red onion, eggplant, red bell pepper, zucchini, and olive oil. Season with salt and pepper to taste.

Transfer the vegetables to the grill basket. Close the lid and cook, turning once or twice, until the vegetables are tender and slightly charred, about 5 to 7 minutes per side.

Place the prepared quinoa in a large bowl.  Add the grilled vegetables and toss to combine.

In a small bowl whisk together the remaining olive oil, red wine vinegar, lemon juice, garlic, and red pepper flakes. Pour the dressing over the salad and toss to coat.  Season with salt and pepper to taste. Garnish with cilantro. Serve warm or chilled.

Serves 4.

Do-Ahead: The quinoa can be made a day ahead. Store covered in the refrigerator until ready to use.

Grill Pan Friendly: The veggies can be grilled indoors on a grill pan.

Source: Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.

Chicken Yakitori

Earlier this summer I was looking for new chicken dishes to try on the grill and I tried yakitori. These kebabs are a popular item on the menus of Japanese restaurants and are very simple to make at home.

Yakitori is a traditional Japanese cooking method. In fact, it is one of the fastest and easiest grilling preparations there is.  Your favorite chicken part is cut in small pieces (I prefer chicken thighs because the meat stays juicy and flavorful), skewered, and then lacquered with a sweet, syrupy sauce while grilled over direct heat.

The emphasis on this dish is the sauce … which is both sweet and savory at the same time.  It’s made from a combination of Asian ingredients such as soy sauce, mirin, sake, and fresh ginger. No need to worry about serving this to little ones. Most of the alcohol in the sake evaporates when the sauce is brought to a boil. But if you prefer, unseasoned rice wine vinegar can be substituted for the sake.

To complete the meal, serve the skewers with a bowl of hot steamed rice and a crispy Asian slaw.

Chicken Yakitori

3/4 cup soy sauce
1/2 cup mirin
1/2 cup sake
2 tbsp. finely grated fresh ginger
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
1 1/2 lbs. skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
Skewers (if using bamboo, soak in water for 30 minutes)
Vegetable oil, for the grates

In a medium saucepan combine the soy sauce, mirin, sake, ginger, garlic, and crushed red pepper flakes. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 8 minutes. Remove from the heat and let cool to room temperature.

Put the chicken in a large bowl. Add 1/2 cup of the marinade and toss to coat. Cover, place in the refrigerator, and marinate for 30 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Thread the chicken onto the skewers.

Place the chicken on the grill. Close the lid and cook, basting with the remaining marinade and turning frequently to prevent scorching, until no longer pink the middle, about 3 to 5 minutes on each side.

Serves 4.

Cooking Tip: Mirin is sweetened rice cooking wine. It is found in the international section of most larger supermarkets.

Source: Simply Grilling by Jennifer Chandler (Thomas Nelson, 2012)

Photo by the talented Justin Fox Burks.

Spaghetti Vongole

This is my husband’s favorite dish.  Not only is it delicious, but it brings memories we both love to savor.

Paul spent a semester in college studying in Venice. It was a time I think he will cherish forever. When we were dating, we decided to take a trip to Europe to show each other our “homes” abroad … for me, Paris and for Paul, Venice. It was in Venice, that Paul got down on one knee and made me the happiest girl in the world. That evening, I enjoyed my first true Spaghetti Vongole with a bottle of Pinot Grigio as we celebrated our engagement.

This is the dish I will making for my Valentine this year.  It is full of love, flavor and … as an added bonus is surprisingly simple to make.

Enjoy!

 

Spaghetti Vongole

2 pounds small clams, scrubbed clean
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes
1 cup halved cherry tomatoes
1 cup dry white wine
1 pound linguine, cooked as per package directions, drained, and kept warm
1/4 cup minced flat leaf parsley
Kosher salt and freshly ground black pepper

Sort through your cleaned clams to make sure all are tightly closed. If any aren’t closed, that means they are dead so throw them away.

In a large pot over medium-high heat, warm the olive oil until a few droplets of water sizzle when carefully sprinkled in the pan.  Add the garlic, red pepper flakes, and the tomatoes.  Stir and cook until the garlic turns fragrant; be careful to not let it brown. Add the white wine and stir to combine. Add the clams, stir gently, and close the lid. Cook for 4 to 5 minutes, or until the mussels open.

Add the drained pasta to the pot along with the parsley. Toss to combine. Season with salt and pepper to taste. Serve immediately.

Cooking Tips:

When buying fresh clams, do not seal the plastic bag. The clams are still alive and need to breathe. I immediately transfer them to a colander to store in my refrigerator until ready to use.

To prepare the clams, first discard any with broken shells or that are open. Rinse under cold water to remove any dirt.

Any clams that do not open during cooking, should be discarded and not eaten.

Wild Mushroom, Rosemary, and Hazelnut Dressing

I am a huge fan of dressing … any time of year.  To me, a good dressing is one of the ultimate comfort foods.

This dressing gets a modern … and flavorful … spin with the use of a crusty artisan rosemary bread as the base. It is delicious with turkey but also pairs nicely with red meat.

If serving this at the holidays or for a dinner party, take advantage of the many steps that can be done in advance. You can toast the bread a day or two ahead and store the cooled croutons in a resealable plastic bag. The hazelnuts can be toasted several days ahead as well. The mushrooms and onions can be cleaned and cut the day ahead and stored separately in the fridge. Then the day you plan to serve the dish, all you have to do is assemble the ingredients and pop your casserole dish into the oven.

Enjoy!

Wild Mushroom, Rosemary, and Hazelnut Dressing

6 tablespoons unsalted butter, plus extra to grease the baking dish
1 1-pound loaf rosemary bread, cut into 1/2-inch cubes (about 8 cups)
8 ounces button mushrooms, cleaned, trimmed, and thinly sliced (about 2 cups)
3/4 pound fresh shitake mushrooms, stemmed and quartered (about 2 cups)
1/2 cup finely diced yellow onion (1 small onion)
2 cloves garlic, minced
2 1/2 teaspoons dried rosemary
Kosher salt and freshly ground black pepper
1 cup dry white wine
2 cups hazelnuts, toasted, skins removed, and coarsely chopped
2 cups chicken stock
2 large eggs, lightly beaten

Preheat the oven to 350 degrees. Lightly grease a 9- x 13-inch baking dish with butter and set aside.

Place the bread on a rimmed baking sheet and bake in the middle of the oven until the bread is toasted dry and lightly browned, about 15 minutes. Set aside to cool.

In a large saucepan over medium-high heat, melt the butter. Add the button mushrooms, shitake mushrooms, and onion and cook, stirring occasionally, until soft and lightly browned, about 6 to 8 minutes. Add the garlic and rosemary and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper to taste. Add the white wine and over high heat, bring to a boil. Reduce the heat to medium-low and simmer, stirring with a wooden spoon to scrape the brown bits on the bottom of the pan, until the liquid is almost evaporated, about 4 minutes. Transfer the mixture to a large mixing bowl. Add the bread and hazelnuts, and toss to combine.

In a medium mixing bowl, whisk together the stock and eggs. Add to the bread mixture and toss to evenly coat.

Transfer the dressing to the prepared baking dish. Bake, loosely covered with foil, until set and warmed through, about 30 minutes. Remove the foil and bake until the top is browned, about 15 minutes. Serve warm.

Serves 6 to 8.

From: Simply Suppers by Jennifer Chandler

 


Jennifer Chandler

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