Homemade Breads

If you haven't made your own bread from scratch, you are missing out!  Take my word..I AM NOT A BAKER....but when I attempted to make my own bread, I was amazed at what came out.  IT WAS DELICIOUS.  
Here is one of my favorite sites that I frequent whenever I have a moment to bake bread.

http://www.cookingbread.com/index.html


I suggest you bake several loaves using different recipes so you'll have an idea what flavors you prefer.  I personally like the sweater recipes.  Slicing off a nice chunk, toasting it and slathering it with butter and preserves first thing in the morning makes a great start to the work day. 


Here is a honey loaf that I made and dusted the top with Quaker Instant Oatmeal hazelnut cream.

Swedish Meatballs

Why settle for the ol' spaghetti and meatballs when you can change it up a bit?  This is a sure crowd pleaser and is a change from the traditional.  Don't be discouraged from the long list of ingredients.  Once you have made them you'll see just how really easy it is!

Ingredients:

• 2lbs ground chuck (80/20)
• 2/3C seasoned bread crumbs
• 2C milk divided
• 4C beef stock
• 6 TBSP chopped dill- divided
• 1/4 C finely chopped onions
• 1/4 TSP ground clove
• 1/2 C sour cream
• 1/2 stick butter
• 1/3 C flour
• salt and pepper
• 1 large package egg noodles

Place beef in a large bowl.  place butter in skillet and melt over low/med heat and add onions.  Cook until onions are just translucent and tender.  Set aside.  In separate bowl add clove, breadcrumbs, milk and dill.  Mix and let sit until breadcrumbs have soaked up the milk.  Add the butter onion mixture to ground beef as well as the breadcrumb milk mixture.  Add 3 TBSP dill.  Hand mix until fully incorporated.  Use a heaping tablespoon to ration out meat mixture and roll into uniform balls.  Place on foil lined cookie sheet.  Once all are formed, place in 400 degree oven and bake for 20 minutes-  They should be a nice dark golden in color.

While Meatballs are in oven, heat remaining butter over medium heat until melted and add flour to make roue.  Cook until golden brown over medium heat for about 5 minutes.  Add beef stock and whisk to avoid lumps. Bring to a boil to reach full sauce thickness. Add remaining dill.  Add meatballs to sauce and cover. 

 At this point you can turn off the heat, add in sour cream, salt and pepper to taste.  Serve over over cooked egg noodles OR place mixture into crock pot and leave on low until you are ready to serve.

Meatballs can be made up to 3 days ahead of time if you prefer to make this recipe in steps.

Roasted Root Vegetables

There is nothing like the flavors of roasted root vegetables in the fall/winter.  Be creative and use what ever root vegetables you enjoy.  Try roasting beets, butternut squash and pearl onions.  Add dried cranberries while roasting to add a touch of sweetness.

Ingredients:

• 1 Container of Brussels sprouts- trimmed and cleaned
• 5 peeled whole carrots
• 3 peeled whole turnips
• 2 medium potatoes
• 1/4 C extra virgin olive oil
• 2 TBSP of Italian seasoning
• salt and pepper

Directions:
Cut Brussels sprouts in half, cut carrots and turnips into 4''x1'' sticks and potatoes into 2''x2'' chunks.
Mix all vegetables with olive oil and seasoning until fully coated.  Roast in 400 degree oven, stirring occasionally to prevent sticking, for 25-30 minutes.

Orzo Salad

This is one of my favorite simple recipes that I like to mix up at the beginning of the week.  Its serves as a great side dish to any meal or as a meal on it's own!



Ingredients:

1/2 box of cooked Orzo
2C of halved cherry tomatoes
2 small cans of sliced black olives
3 chopped scallions
2 large garlic cloves-crushed and chopped
1 TSP of lemon juice
2/3C of crumbled feta cheese
1/4C extra virgin olive oil
2 large handfuls of baby arugula ( optional )
salt and pepper


Directions:
Combine all ingredients into a Tupperware container and refrigerate for up to 2 weeks.  The longer it has to marinate its flavors, the better it gets!

Ice Cream Goes Underground

Peanut Butter and Fluff

Amazing ice cream and frozen novelties made by my brilliant cousin who currently resides in NY.  Jenna frequently visits back in CT with several pints of deliciousness.  Being a Belgian beer fanatic, I have to highly recommend the Hoegaarden Orange.  At first you may think beer and icream is a belly ache, but it is a match made in heaven.  Belgian beer is known for their citrus notes combined with subtle hint of coriander or other spices.  It's usually served in in glass garnished with a orange or a lemon. 

Pictures by: http://jennabascom.com/

When Jenna's Underground Ice Cream was in the early beginnings, we would frequent Eli's (Middletown, CT), known for their huge selection of imported beers, after work or on the weekends with a refreshing Hoegaarden in hand. That is where ther Hoegaarden Orange ice cream was born.  She launched a site featuring a few flavors and quickly expanded from the demand of customers.  Check out the current menu below or at: http://jennasicecream.com/main.html

~The Drunk Uncle Series~

Guinness Oreo

Framboise Lambic Chocolate Chunk

Corona Lime

Hoegaarden Orange

~The Summer Series~

Campfire: Chocolate Toasted Marshmallow Graham Cracker

Lemonade Stand: Strawberry Lemon Buttermilk

Grape Popsicle

~Signature Flavors~

Fresh Blackberry Oreo

Raspberry Goat Cheese

Mint Chocolate Chip

Almond

Avocado

Chocolate Peanut Butter Cup

Coconut Cream

Red Velvet Cupcake

Ricotta Berry

Cinnamon Snickerdoodle Cookie

Chocolate Ginger Snap with candied Ginger

 Need more reason you order your next pint? Check this out:

http://www.wineandfoodtravel.com/artisans/artisan-interviews/ice-cream-goes-underground/

Grilled Tuna Steak with Green Tomato Relish

This simple, easy, quick and elegant dish is versatile with any firm fish of your choice.  I tend to stick with whatever is in season and fresh at the fish market or what I have caught!  Great for late work nights!

Tip: This dish can be prepared ahead of time.  Both the tomato relish and fish are happy to marinate in the fridge for a couple of days.    

Ingredients:

• 6 oz. Fresh Tuna Steak or other firm fish (Swordfish, Salmon)
• 1 Tbsp. garlic
• 3 Tbsp. Olive Oil
• 1 diced green tomato
• Salt/Black pepper to taste
• 1 ripe grilled plumb tomato for garnish
• 3 packets of Chinese take-out duck sauce

Directions:

Rub Tuna steak with duck sauce and 2 Tbsp. olive oil.  Salt and pepper both sides and grill to you preferred doneness (I prefer medium rare).

In small bowl, combine diced green tomato, garlic and 1 Tbsp. olive oil, let sit for 10-15 minutes while your fish is grilling.

Herbalicious

Try growing your own herb garden.  You don't need a whole lot of room.  I keep mine in a decorative vessel close by the kitchen for easy pickin'.  Always fresh and always available for adding that freshness without having to scurry to the grocery store in a pinch for a pinch!  Grow herbs you are going to use.  Try, Thyme, Rosemarry, Basil, Oregano and Mint.  And if you live in an area that experiences extreme temperatures, plant in a portable pot so that you can move them indoors.  You'll be surprised how many herbs can be grown indoors through the winter.

Mulberry Point Clam Chowder

Between the months of July to late September, the Blue Moon embarks on voyages to Indian Cove where the crew will clam at low tide.  This secluded area is bountiful with good eats.  This one particular voyage rewarded crew members with 50+ clams and what better than to make a chowder.....

Ingredients:

• 2 dozen shucked clams, chopped with all clam liquor reserved
• 1/2 quart of light cream
• 8 Yukon Gold potatoes- diced small
• 2 chopped leeks
• 8 large garlic cloves roughly chopped
• 4 celery ribs chopped
• 2 chicken bouillion cubes
• 4 C water
• 2 sticks unsalted butter
• 4 Tbsp flour
• 1/2 C olive oil
• 1/4 C chopped parsley
• black pepper to taste

Directions:


Melt butter and olive oil in large soup pot over medium heat.  Add leeks, celery and garlic and sweat until tender and fragrant.  Add flour and stir until blended.  Add water, bouillion cubes, clam liquor that has been strained through cheese cloth and potatoes.  Cover and let simmer until potatoes are fork tender.  Using a hand blender- blend to desired consistency being sure to leave some potato chunks.  Without bringing to a boil, add cream.  Bring heat down to low and add clams and parsley.  Simmer for about 10 minutes then serve.  

Curry Chicken Salad

INGREDIENTS:

6 boneless chicken breast halves, skin removed, cooked and diced, about 3 cups

1 cup chopped celery

1/2 cup diced red unpeeled apple

2 to 3 tablespoons raisins

1/4 cup coarsely chopped pecans

1 teaspoon curry powder

1/2 teaspoon salt

1 teaspoon cider vinegar

1/2 teaspoon fresh ground black pepper

1/8 teaspoon ground cayenne pepper

1 cup mayonnaise, or to moisten to your taste

PREPARATION:

Combine the diced chicken with remaining ingredients in a large bowl,

adding more or less mayonnaise, to moisten according to your taste.

Cover and refrigerate until serving time.

Serves 7 to 8.

Vodka Spritzers

No time for blending drinks? Let mother nature help.  These spritzers are simple, refreshing and portable!  Enjoy at a sporting event, bring them to a party or just enjoy them all to yourself at home.

You will need:

• 12, 8oz Ball Jars
• Sun

Ingredients:

• Vodka
• Tonic
• fresh berries
• Ice
• Raw sugar

Directions:

Place about 3-4 smaller variety berries in each jar or I will use 1 large quartered strawberry.  Add 1 shot of vodka and 1 Tsp. of raw sugar to each jar.  

Place in sun ( preferably 80 degrees +) for 4-6 hours.

Refrigerate until ready to serve. These will last up to 2 weeks in the refrigerator, however, I do recommend that you replace the old berries with a fresh serving as they will become pickled over time with a not so pleasant texture.

To serve:
Place a generous amount of ice, top with tonic, replace Ball cover, give it a gentle shake and you are ready to enjoy.

Butternut Squash Soup

This Soup won't break the bank and takes 20 minutes or less!
Servings: 4

Ingredients:

• 1 bag Frozen cubed butternut squash
• 1/4C chopped onions
• 2 large garlic cloves- roughly chopped
• 1 TBSP Italian seasoning
• 4-6C water- depending what consistency of soup you like
• 2 Knorr chicken bouillon cubes
• 1.5C cooked rice/barley ( optional )
• 4 TBSP Olive oil

Directions:

Heat olive oil in soup pot on medium heat

add onions and garlic, saute until fragrant.  Add butternut squash and Italian seasoning and cook until broken down and soft.  Add in your bouillon cubes and water.  Bring contents to a boil for a few minutes and serve.

Add cooked rice or barley for added texture. ENJOY!