Slow cookers are an amazing kitchen gadget. Simply add a handful of ingredients to the pot, cover, set on low, and when you come home from work, dinner is ready for you. Seriously magic. This week the #SundaySupper crew is taking it low and slow with dozens of recipes for your crock pot. Susan over at the Girl in the Little Red Kitchen is our host, and I’m bringing a Milanese classic–Osso Buco.

Osso buco originated in Northern Italy and makes good use of the shank–an otherwise not so tender cut. By slowly braising the veal shanks in white wine and chicken broth, the meat becomes fork tender, eventually falling off the bone. The liquids in which the shanks cook thicken with the bone marrow, making a complex gravy. Seasoned with onions, garlic, carrots, and fresh herbs, this peasant stew is ripe for an elegant presentation. If you haven’t tried it yet, I’d recommend serving this atop my easy creamy baked polenta. Oh, and don’t skip the gremolata–it really pulls the whole thing together–the contrast of the rich meat and gravy with the bright flavors of citrus and garlic. Wow. This recipe is adapted from Essentials of Slow Cooking by Williams-Sonoma.

Let’s get started!

In a large frying pan, brown the shanks on all sides (about 10 minutes).

While the shanks are browning, chop the vegetables.

Once the shanks are browned, remove from pan, and saute onion and garlic until softened.

Deglaze the pan with the wine, then add the remaining ingredients and bring to a boil.

Place the shanks in the bottom of the crock pot, then pour the vegetable/broth mixture over the top. Cover and cook on low for six hours or high for three hours.

Shortly before the veal is done, make the gremolata. I like to chop the garlic and parsley in a chopping bowl, then stir in the grated lemon and orange peel.

Once the osso buco is done, serve yourself a nice big plate and sprinkle with the gremolata. This is best served over my easy creamy baked polenta.

Osso Buco.

 

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Prep time

20 mins

Cook time

3 hours

Total time

3 hours 20 mins

 

Veal shanks braised in a mixture of white wine, onions and garlic then topped with gremolata make an elegant meal served over polenta.

Author: Anne Papina

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

• 4 veal shanks (2½-3 lbs)
• Salt & Pepper
• ¼ cup olive oil
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 cup white wine
• 1 carrot, diced
• 1 rib celery, diced
• 1½ cups crushed tomatoes
• 1 cup chicken broth
• 2 tsp minced fresh oregano
• 2 tsp minced fresh thyme

Instructions

1. Generously season shanks with salt and pepper. Heat oil in a frying pan over medium high heat and add the shanks. Brown on all sides and remove from pan (about 10 minutes).
2. Add the onion and garlic to the pan, and saute until the onion softens. Pour in the wine to deglaze the pan. Next add the carrot, celery, tomatoes, broth, oregano, and thyme, and bring to a boil.
3. Transfer the shanks to a slow cooker, then pour the broth/vegetable mixture over the top. Cover and cook until veal shanks are tender–about 3 hours on high or 6 hours on low.
4. Serve with gremolata.

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Gremolata

 

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Prep time

10 mins

Total time

10 mins

 

A mixture of parsley, garlic, lemon zest and orange zest makes the perfect accompaniment to ossobuco.

Author: Anne Papina

Recipe type: Condiment

Cuisine: Italian

Serves: 4

Ingredients

• 3 tbsp finely chopped flat-leaf Italian parsley
• 3 cloves garlic, minced
• Grated zest of 1 lemon
• Grated zest of 1 orange

Instructions

1. In a small bowl, stir together the parsley, garlic, and zests. Serve.

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Let’s see what the others have cooked up!

Low & Slow Breads & Starters:

• Asiago Meatballs from Daily Dish Recipes
• Slow Cooker Bread: Easy Dinner Rolls from Growing Up Gabel

Low & Slow Mains:

• Apricot-Mustard Baked Ham from Healthy.Delicious.
• Braniya {Lamb and Eggplant Tajine} from MarocMama
• Brisket from Sustainable Dad
• Brisket with Ale BBQ Sauce from Kudos Kitchen By Renee
• Carnitas from That Skinny Chick Can Bake
• Dairyfree Chicken and Mushroom Ragout from The Not So Cheesy Kitchen
• Dry Rubbed Smoked Back Ribs from Noshing With The Nolands
• French Dip Sandwiches from Hezzi-D’s Books and Cooks
• Fried Beef Ribs from The Urban Mrs
• Italian Beef from Curious Cuisiniere
• Italian Sunday Gravy from The Girl In The Little Red Kitchen
• Jambalaya from Gourmet Drizzles
• Minestrone Soup from Peanut Butter and Peppers
• Osso Buco from Webicurean
• Pork and Sauerkraut Sandwiches from Cindy’s Recipes and Writings
• Rice, Bean and Vegetable Casserole from Happy Baking Days
• Salsa Chicken from Momma’s Meals
• Sauerbraten from Magnolia Days
• Slow Cooker Chana Masala from Small Wallet, Big Appetite
• Slow-Cooker Mole from girlichef
• Slow Cooked Pork Sausage and Onions from Family Foodie
• Sweet Pork from Table for Seven

Low & Slow Sides:

• Caramelized Garlic in the Crock-Pot from Shockingly Delicious
• Slow Roasted Balsamic Tomatoes from The Wimpy Vegetarian

Low & Slow Desserts:

• 8-hour Cheesecake with Roasted Grapes (gluten free) from Vintage Kitchen
• Gluten Free Slow Cooker Glazed Cinnamon Coffee Cake from Blueberries and Blessings
• Slow-Cooked Gooey Pina Colada Cake from Juanita’s Cocina
• Slow Cooker Pineapple Coconut Rice Pudding from Sue’s Nutrition Buzz

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here ? Food & Wine Conference.

Note: I earn a modest commission for any purchase made via the Amazon.com links on this page.

The post Osso Buco for #SundaySupper appeared first on Webicurean.

There’s something magical about the way a clay cooker effortlessly transforms a few simple ingredients into a guest-worthy meal. Take this chicken, for example–it’s irresistibly moist, and the meat is infused with the flavors of garlic, lemon, and thyme. Despite what seems to be an excessive amount of garlic, it never overpowers the dish. The garlic simply mellows out becoming buttery and begging to be spread on a slice of french bread.

The recipe originated many years ago when my friend Stan was visiting. Now Stan was a huge garlic fan, and normally his visits involved a trip to The Stinking Rose. I wanted to prepare something special this time, and he mentioned having tried a roasted chicken dish with 40 cloves of garlic. My first reaction was, you’re kidding, right? But upon confirming it was no joke, I happily accepted the challenge. This was long before the Web had taken off, so after consulting the Romertopf instruction book for temp and time, I was on my merry way. While that first time was good, it’s only gotten better as the recipe evolved over the years.

What started as chicken pieces with garlic and thyme has morphed into a whole roasted chicken, first rubbed down with lemon, then surrounded with garlic and thyme. By removing the lid during the final stretch in the oven, the skin becomes crisp and golden brown. Just add a salad and a crusty loaf, and you’re all set.

First, immerse the clay cooker in water, and let it soak for about 15 minutes.

While the clay cooker is soaking, organize your ingredients.

Place the chicken in the bottom of the clay cooker, and rub down with the lemon, squeezing the juice all over as you go. Stuff the spent lemon halves in the cavity. Arrange the garlic all over and around the chicken. Sprinkle with a generous amount of salt and pepper. Stuff a few of the thyme sprigs in the cavity with the lemon, and place the remaining thyme sprigs on top. Cover, place in a COLD oven.

Set the oven temp to 475F, and cook for 50 minutes. After 50 minutes, carefully remove the lid as well as the thyme sitting on top of the chicken, and roast uncovered an additional 20-25 minutes or until done.

Serve with plenty of french bread for eating the garlic as well as for sopping up the delicious juice in the cooker. Enjoy!

Clay Pot Chicken with 40 Cloves of Garlic

 

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Prep time

15 mins

Cook time

1 hour 15 mins

Total time

1 hour 30 mins

 

Roasted in a clay cooker, the chicken becomes infused with the flavors of garlic, lemon and thyme.

Author: Anne Papina

Recipe type: Main

Cuisine: American

Serves: 4-6

Ingredients

• 1 whole chicken (4-4½ lbs)
• 1 lemon
• Salt & Pepper to taste
• 40 cloves garlic, whole, peeled
• Several sprigs of fresh thyme

Instructions

1. Soak top and bottom of a 3 quart clay cooker in water about 15 minutes; drain.
2. Rinse and pat the chicken dry.
3. Place the chicken in the clay cooker. Cut the lemon in half, then rub the chicken all over with the lemon, squeezing the juice out as you go. Place the spent lemon halves in the chicken cavity.
4. Arrange garlic cloves on and around chicken. Sprinkle chicken/garlic with salt and pepper. Stuff two or three sprigs of thyme into the chicken cavity with the lemon. Place a few more sprigs on top of the chicken.
5. Put the cover on the cooker and place in a cold oven.
6. Set oven to 475F.
7. Bake 50 minutes. Carefully remove cover as well as the thyme sitting on top of the chicken, and cook an additional 20-25 minutes or until chicken is tender and juices run clear when thigh is pierced.
8. Serve with the roasted garlic and a loaf of french bread.

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Note: I earn a modest commission for any purchases made through the Amazon.com links on this page.

The post Clay Pot Chicken with 40 Cloves of Garlic appeared first on Webicurean.

Cinco de Mayo is a holiday marking the Mexican army’s victory over France at the Battle of Puebla in 1862. While it’s a relatively minor holiday in Mexico, in the United States it has grown to be a major celebration of Mexican heritage and culture. This week for #SundaySupper we’re observing Cinco de Mayo, and my friend Jen over at Juanita’s Cocina is hosting. I’m bringing a big pitcher filled with a fresh and fruity wine punch–sangria.

While considered a traditional Spanish beverage, sangria has been around for hundreds of years in some form. For example, in the 1700s and 1800s, Claret Cup Punch (basically sangria) was all the rage at European parties. Other variations date back to the middle ages. Sangria is typically made by letting fresh fruit steep in wine for several hours, then a sweetener and a splash of brandy is stirred in before serving. Sometimes carbonation is mixed in, and as you can see, we’ll be adding some soda here today.

What I love about this recipe is that it’s super easy, and if you double it up, you’ll have enough for a crowd. Feel free to experiment with different wines and different fruits–this recipe is merely a guideline.

As you can see, just a few simple ingredients are needed for sangria. I love using Beaujolais wine as it’s fruity, but this even works well with two buck chuck. The point is, use whatever wine you prefer.

Wash and slice all the fruit, then place in a large pitcher. Cover with wine, and let steep for a couple of hours.

Stir in the soda, then serve.

You can serve with extra fruit that has been frozen–used as ice, it won’t dilute the drink!

Artsy shot.

Fresh & Fruity Sangria

 

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Prep time

2 hours

Total time

2 hours

 

This fresh and fruity sangria is the perfect punch to serve at your next fiesta.

Author: Anne Papina

Recipe type: beverage

Cuisine: Mexican

Serves: 6-8

Ingredients

• 1 orange, sliced
• 1 Braeburn apple, cut into wedges
• 1 cup sliced strawberries
• 1 750ml bottle Beaujolais wine
• 2 cans Hansen’s Tangerine-Lime soda, chilled

Instructions

1. Place the fruit in a large pitcher. Pour in wine and stir.
2. Let this sit in the refrigerator for a couple of hours so the fruit juices blend with the wine.
3. Stir in the soda, and serve well chilled.

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Let’s see what the others have cooked up for Cinco de Mayo!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Chipotle Roasted Chickpeas from Home Cooking Memories
• Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
• Elote (Mexican Grilled Corn) from Magnolia Days
• Esquites or Mexican Corn Salad from Kimchi Mom
• Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
• Guacamole Rice from Foxes Love Lemons
• Healthy Mexican Ceviche from Mama’s Blissful Bites
• Loaded Cheesy Nachos from Gotta Get Baked
• Lobster Guacamole from I Run For Wine
• Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
• Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

• Barbacoa Beef from The Urban Mrs.
• Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
• Chicken Fajita Feta-ccine from Chocolate Moosey
• Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
• Chicken Mole Potato Skins from Noshing with the Nolands
• Corona Beer-Battered Fish Tacos from Pescetarian Journal
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Japanese Mexican Tacos from Ninja Baking
• Lightened Up Taco Salad from Kudos Kitchen
• Mexican Pizza with Chipotle Orange Sauce from Family Foodie
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Pork Carnitas from From the Bookshelf
• Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
• Roasted Poblano and Corn Lasagna from Juanita’s Cocina
• Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Soft Shell Tacos from That Skinny Chick Can Bake
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic
• Stuffed Poblano Peppers from Country Girl in the Village
• Tequila Lime Chicken from No One Likes Crumbley Cookies
• Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
• Tofu Tacos from Hip Foodie Mom
• Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

• Dairy-free Flan from The Not So Cheesy Kitchen
• Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
• Fried Ice Cream for a Crowd from Growing Up Gabel
• Luxuriously Healthy Chocolate Frosting from What Smells So Good?
• Mexican Brownies from Cindy’s Recipes and Writings
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Fresh & Fruity Sangria from Webicurean
• Fruity Aguas Frescas from The Foodie Patootie
• Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
• Margarona from The Messy Baker
• Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a $100 discount available on the full conference pass today if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  *Note the code is only valid during the chat time frame.

The post Fresh & Fruity Sangria #SundaySupper appeared first on Webicurean.

Cooking is an adventure. For me, some of my best recipes had experimental beginnings. Of course, trying something new is always part of the fun. This week, #SundaySupper is tackling new cooking adventures, and Conni over at The Foodie Army Wife is hosting. What should I make? My head was spinning with ideas when suddenly Anne Burrell was on my TV whipping up a batch of homemade ricotta. She has a way of gliding through the kitchen, making everything seem so effortless. I literally went out that day just to get the cheesecloth. I was on a mission.

Truth be told, things didn’t exactly go off without a hitch. While straining the cheese, I knocked the strainer over not once but twice, spilling the separated curds back into the whey both times. So straining took a lot longer than her suggested 15 minutes. Clumsiness aside, I’d still recommend straining this for about an hour if you want the cheese to be thick.

Ricotta in Italian means “recooked.” The traditional method for making ricotta starts with the whey, a byproduct of the cheesemaking process, which is then heated to a near boil with vinegar or lemon juice. The remaining protein in the whey forms curds which are harvested for the cheese. Of course, we’re not starting with whey here but rather whole milk and cream. The resulting cheese is incredibly luscious–one bite, and you’ll never go back to store bought again. If you can stop yourself from devouring the entire batch, I highly recommend this baked ricotta dip, also from Anne Burrell–creamy with a hint of garlic and a generous burst of lemon and rosemary. It was every bit as good as it looks.

There’s really not much to this, so let’s begin!

Just a handful of ingredients, so gather them up.

Pour everything into a pot, and slowly bring this to a simmer.

Once it’s simmered for a few minutes, it’ll be thick and creamy like this.

Line the mesh strainer with damp cheesecloth, and let this strain for about an hour, and it’s ready to serve.

Now, if you’re going to make the baked ricotta dip, put all the ingredients in a bowl, stir, then transfer to a buttered baking dish, and bake at 375 for about 15 minutes or until golden and bubbly.

Serve immediately with sliced baguette. Visit Macheesmo for the full baked ricotta recipe.

Meanwhile sit back and enjoy the fruits of your labor. You can now impress folks with tales of making cheese from scratch.

5.0 from 1 reviews

Homemade Ricotta Cheese

 

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Prep time

1 hour 10 mins

Cook time

10 mins

Total time

1 hour 20 mins

 

A combination of fresh milk and cream make this homemade ricotta cheese deliciously smooth and creamy.

Author: Anne Papina

Recipe type: Cheese

Cuisine: Italian

Serves: 4-6

Ingredients

• 6 cups whole milk
• 2 cups heavy cream
• 3 tbsp + 1 tsp distilled white vinegar
• 1 teaspoon kosher salt

Instructions

1. Combine the milk, cream, 3 tbsp vinegar and salt in a medium pan. Slowly bring the milk mixture to a simmer over medium heat. Simmer the milk mixture for 3 to 4 minutes–curds will begin to form. Remove from heat and stir in remaining teaspoon of vinegar. Let this stand for about 15 minutes.
2. Line a mesh strainer with a couple of layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for about an hour. Gather the cheesecloth corners and gently squeeze some of the excess liquid from the ricotta.
3. Transfer to a serving dish–best when still warm.

Notes

Makes about 3 cups.

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Now, let’s see what the rest of the #SundaySupper crew has cooked up for us.

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons

 

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

 

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here → Food & Wine Conference

The post Homemade Ricotta Cheese #SundaySupper appeared first on Webicurean.

This week I’m keeping things short and sweet, as I’m writing this on the heels of my mom’s 89th birthday party. My sisters and I were cranking out appetizers all afternoon–what can I say? We love a good party! It’s so fitting that this week’s #SundaySupper is all about parties–bridal and baby showers in particular hosted by Home Cooking Memories. I’ve been on a baking kick, so I’m bringing this French Country Flat Pie, loaded with onions, potatoes, and Gruyère cheese, all nestled in a biscuit crust. Plus we have a great line up of noshes, main dishes, and desserts listed for you below.

Here’s my mom (center) and her sisters today. She’s the baby, you know, as she likes to remind us.

Meanwhile, here are some resources to help get you started, whether you’re planning a bridal shower or baby shower.

Bridal Showers

• Bridal Shower Etiquette
• Stunning Bridal Shower Themes
• 21 Bridal Shower Games

Baby Showers

• Baby Shower Planning and Etiquette
• 30 Baby Shower Themes
• Top 20 Baby Shower Games

Now, on to this decadent flat pie. This can be served as a main course or cut up into smaller pieces for an appetizer. This is slightly adapted from Biscuits and Scones by Elizabeth Alston.

First, prep the vegetables. In a large skillet over medium heat, saute the onion and garlic in the butter and olive oil until the onion softens. Stir in the potatoes, thyme, salt and pepper, cover and cook for about 15 minutes, stirring occasionally, until the potatoes are tender but not overdone.

Meanwhile, add the flour, baking powder, pepper and salt to a food processor bowl and give a quick whirl. Add in the butter and pulse until fully incorporated and the mixture looks like fine granules.

Add in the cream until a dough starts to form.

Transfer to a lightly floured board, and knead about a dozen times.

Roll the dough out into about a 14-inch circle and transfer to a baking sheet.

Spoon the potato/onion mixture on the dough leaving about an inch around the edge. Top with the Gruyère, then fold the edges of the dough up over the filling, and brush with cream.

Bake this about 15 minutes, remove from the oven, pour the remaining cream over the top, then return to the oven for an additional 10 minutes or until golden and bubbly.

Cut into wedges to serve as a main dish or squares as an appetizer.

French Country Flat Pie

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

A decadent flat pie loaded with potatoes, onions, and Gruyère cheese, all nestled in a biscuit crust.

Author: Anne Papina

Recipe type: Main

Cuisine: French

Serves: 6-8

Ingredients

Filling

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• ½ lb yellow onions, thinly sliced
• 1 clove garlic, crushed
• 1 lb russet potatoes, washed, scrubbed and thinly sliced
• ½ tsp dried thyme
• ½ tsp salt
• ½ tsp pepper
• 1 cup grated Gruyere cheese
• ⅓ cup cream

Biscuit Crust

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ½ tsp cracked black pepper
• ½ tsp salt
• 2½ tbsp cold, unsalted butter, cut into cubes
• ⅓ cup cream

Instructions

1. Preheat oven to 400F.
2. Start by sauteing the onions and garlic in the butter and olive oil over medium heat. Cook about 5 minutes or until the onions have softened.
3. Add in the potatoes, thyme, salt and pepper, cover and cook for about 15 minutes, stirring occasionally, until the potatoes are tender but not overdone.
4. Meanwhile, add the flour, baking powder, pepper and salt to a food processor bowl, and give a quick whirl. Add in the butter, and pulse until butter is fully incorporated and the mixture looks like fine granules. Gradually add the cream until the dough takes shape.
5. Turn the dough onto a lightly floured board, and knead about a dozen times. With a rolling-pin, roll the dough out into a 14-inch circle, and transfer to a greased cookie sheet or pizza pan.
6. Spoon the potato mixture into the center, leaving about an inch border around the edge. Top the filling with the Gruyère cheese. Fold the edges of the dough over the filling, and brush with the cream.
7. Bake 15 minutes, remove from oven, pour the remaining cream over the top, then bake for an additional 10 minutes or until golden brown.

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Now, let’s see what everyone else has cooked up!

Starters, Appetizers & Snacks

• Pesto Tortilla Pinwheels from Home Cooking Memories
• Honey Pecan Baked Brie from Supper for a Steal
• Pinenut stuffed Dates from The Not So Cheesy Kitchen
• Glazed Pecans from Mama’s Blissful Bites
• Bloody Mary Shrimp Cocktail from A Stack of Dishes
• Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
• Mushroom and Feta Bites from Small Wallet, Big Appetite
• Antipasti Bites from Blueberries And Blessings
• Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
• Parmesan and Mushroom Focaccia from Basic N Delicious

Soups, Salads & Sandwiches

• London Ritz’s Tea Sandwiches from My Cute Bride
• Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
• Broccoli Bacon Salad from Country Girl In The Village
• Chicken Salad on Endive from Magnolia Days
• Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
• Alphabet Soup from Cindy’s Recipes and Writings

Main Dishes

• Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
• Penne Ala Vodka from I Run For Wine
• Easy Baked Ziti from Momma’s Meals
• French Country Flat Pie from Webicurean
• Crustless Spinach Quiche from Family Foodie

Cakes

• Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
• Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
• Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
• Coconut Rum Cake from The Foodie Army Wife
• No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
• Japanese Wedding Cupcakes from NinjaBaking.com
• Baby Blue Cake Pops from Neighborfood
• Strawberry Buttermilk Scones from Vintage Kitchen

Cookies, Brownies & Dessert Bars

• Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
• Chocolate Covered Mcaroons from Gotta Get Baked
• Pastel Pizzelles from Growing Up Gabel
• Chocolate-Balsamic Macaroons from Foxes Love Lemons
• Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
• Baklava Crisps from Kudos Kitchen by Renee
• Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
• Fudgy Carob Brownies from Pies and Plots
• Pistachio Biscotti from Curious Cuisiniere

Sweet Treats

• Shortbread Maple Cream Freezer Tart from A Beautiful Bite
• Espresso Panna Cotta from Crazy Foodie Stunts
• Bite-Size Pecan Tarts from Juanita’s Cocina
• Brigadeiros from Food Lust People Love
• Rosewater Raspberry Meringues from girlichef

Drink Recipes

• Slushy Mango Mojito from The Urban Mrs.
• Pretty in Pink Punch from Noshing With The Nolands
• Pink Lemonade from Peanut Butter and Peppers

Join our #SundaySupper Chat!

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

Note: I earn a modest commission from any purchases made through the amazon.com links on this page.

The post French Country Flat Pie #SundaySupper appeared first on Webicurean.

Has a movie ever inspired you in the kitchen? I mean, who hasn’t fantasized about recreating the famous Quail in Rose Petal Sauce scene from Like Water for Chocolate? After watching Chocolat, did you start adding a pinch of cayenne to your hot cocoa? Maybe you watched Big Night and figured one day you would, in fact, make a towering timpano. Heck, I can’t even eat a cannoli without muttering the words “Leave the gun, take the cannoli.” And that movie wasn’t even about food! This week’s #SundaySupper is all about recipes inspired by your favorite movies and do we have a line up for you. My contribution this week is the Mystic Pizza.

It’s tradition, and you don’t monkey with tradition!

Ever since the first time I saw Mystic Pizza, I’ve wanted to have it, which is silly, since the pizza doesn’t really exist. Actually, the movie itself was inspired by a pizza joint called Mystic Pizza located in Mystic, Connecticut, but the pizza described in the movie has nothing to do with what they sell there. In the movie, Leona (Conchata Ferrell) creates her famous secret sauce using a blend of spices from the Algarve in Portugal. And in the reality of the movie, no one, including the local food critic, can quite figure out what those spices might be. While mention of the pizza is sprinkled throughout, the movie itself follows the romantic entanglements of three young girls–Julia Roberts, Annabeth Gish, and Lili Taylor–with the pizza shop providing the backdrop for many scenes. A very young Matt Damon even pops in to deliver a single line.

But it’s the last line of the movie, “What the hell do you think Leona really puts in that pizza?” that sums it all up. It’s something I’ve pondered for a long time, and I can’t watch the movie without craving pizza. After doing a little research on the interwebs, I discovered that some speculated the secret ingredient was fennel seed. A good guess for sure, but I hardly think fennel seed’s distinct flavor would have anyone stumped. And fennel seed doesn’t scream Portuguese, at least to me. So, I decided to take the sauce in a different direction. I used my mom’s pizza sauce as reference point, then changed things up a bit by adding some cumin, ground piri-piri chilies, and fresh cilantro. The resulting sauce was as distinct as it was delicious. I decided to simply top the pizza with cheese so the sauce could remain the star of the show, but it certainly would work well with all sorts of toppings.

Let’s dig in!

Chop the green onions and cilantro, crush the garlic, and add to a small bowl.

Stir in the other ingredients along with the tomato sauce, then set this aside. It’s best if you make it a few hours before so the flavors have time to blend.

Meanwhile, roll out the pizza dough on a lightly floured board.

Spread a handful of cornmeal on the pizza peel, and transfer the rolled out pizza dough to the paddle.

Spread one cup of sauce evenly over the dough, then sprinkle about 1/2 cup diced onions over that.

Top with cheese, then place on the pizza stone in your oven.

Less than 15 minutes later, you’ll have golden, cheesy goodness.

Here’s the printable recipe:

Mystical Double Cheese Pizza

 

Save Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Inspired by the movie Mystic Pizza, the unique blend of Portuguese spices in the sauce steals the show.

Author: Anne Papina

Recipe type: Main

Cuisine: Italian

Serves: 4-6

Ingredients

Sauce

• 2 cloves garlic, crushed
• 4 green onions, chopped
• ¼ cup chopped cilantro
• 1 tsp dried oregano
• ½ tsp thyme
• ½ tsp ground cumin
• ¼ tsp ground piri-piri chilies or cayenne pepper
• ½ tsp salt
• Dash ground black pepper
• 1 15 oz can tomato sauce
• 1 tbsp olive oil

Pizza

• Pizza Dough (I use Trader Joe’s or you can make your own)
• 1 cup pizza sauce (above)
• ½ cup diced onions
• 1½ cup shredded Mozzarella cheese
• Cornmeal

Instructions

Sauce

1. In a medium sized bowl, mix together sauce ingredients, set aside. For best results, make this a few hours in advance (up to overnight) to let the flavors blend.

Pizza

1. Preheat oven and pizza stone 450F.
2. Roll out the pizza dough into about a 12-inch round on a lightly floured board.
3. Spread a handful of cornmeal on a pizza peel, and transfer the dough to the paddle.
4. Spread 1 cup of the pizza sauce evenly over the dough. Sprinkle the diced onions over that, then top with the Mozzarella.
5. Transfer the pizza to the pizza stone, and bake 12-15 minutes until the edges and top start to brown and the cheese is bubbly.
6. Cut into wedges and serve immediately.

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Let’s see what the others have cooked up for you.

Toast (bready things)

• Scones (inspired by Tea with Mussolini) – Country Girl in the Village
• Croque Monsieur (inspired by It’s Complicated) – That Skinny Chick Can Bake!!!
• “Eat Me” Blueberry Lemon Scones (inspired by Alice in Wonderland) – The Messy Baker
• Dog Bone Breadsticks (inspired by Frankenweenie) – The Urban Mrs.
• Individual Deep Dish Pizzas (inspired by Mystic Pizza) – Momma’s Meals
• Basic Bread Recipe (inspired by Agora) – Masala Herb
• Mystical Double Cheese Pizza (inspired by Mystic Pizza) – Webicurean
• Vanilla Cinnamon Pancakes (inspired by No Reservations) – Pies and Plots

No Reservations (soups and salads)

• 10-Minute Potato Ham Soup with Pesto Swirl (inspired by Julie & Julia) – Shockingly Delicious
• Alaska Smoked Salmon, Celery, and Apple Salad (inspired by Salmon Fishing in the Yemen) – Pescetarian Journal

Today’s Special (fish, chicken, beef, and pork)

• الدار البيضاء Fish Tajine (inspired by Casablanca) – Maroc Mama
• Beef and Onions Braised in Beer (inspired by Julie & Julia) – Magnolia Days
• Spicy Seared Tuna with Balsamic Reduction (inspired by Big Fish) – I Run For Wine
• Slow Cooker Braised Short Ribs (inspired by Brave) – Big Bear’s Wife
• Puerco Pibil (inspired by Once Upon a Time in Mexico) – From the Bookshelf

Forks Over Knives (veggie-heavy dishes and sides)

• Eggplant in Garlic Sauce (inspired by The Joy Luck Club) – Hezzi-D’s Books and Cooks
• Beet Chips (inspired by Food Matters) – girlichef
• Ratatouille (inspired by Ratatouille) – Noshing With The Nolands
• Mushroom and Asparagus Mini Quiches (inspired by Sixteen Candles) - Home Cooking Memories
• Veg Samosas (inspired by Monsoon Wedding) – My Cute Bride
• Not So Fried Green Tomatoes (inspired by Fried Green Tomatoes) – Mama.Mommy.Mom
• Roasted Taters with Bacon (inspired by Lord of the Rings) – Curious Cuisiniere
• Goat Cheese Basil Grits (inspired by Fried Green Tomatoes) - Diabetic Foodie

Udon (pasta and noodles)

• Big Night Timpano (inspired by Big Night) - Kimchi Mom
• Better Baked Mac & Cheese (inspired by Soul Food) - What Smells So Good?
• Spaghetti with Meatballs and Gravy (inspired by Lady and the Tramp) – Juanita’s Cocina
• Spicy Sichuan Noodles (inspired by Eat Drink Man Woman) – Food Lust People Love
• Chicken Tchoupitoulas Pasta (inspired by Last Holiday) – Gourmet Drizzles

Just Desserts (sweet treats)

• The Best Chocolate Cake (inspired by Chocolat) – The Foodie Army Wife
• Chocolate Almond Torte with Raspberries (inspired by Chocolat) – Vintage Kitchen
• Iocane-Dusted Brownies of Unusual Size (BOUS’) (inspired by The Princess Bride) – The Cooking Actress
• Minny’s Chocolate Pie (inspired by The Help) – Daily Dish Recipes
• Pao de Lo | Portuguese Bundt Sponge Cake (inspired by My Big Fat Greek Wedding) – Family Foodie
• Gluten-Free Chocolate Chip Cookie Pie (inspired by Life of Pi) – No One Likes Crumbley Cookies
• Fantasia Cakes (inspired by Disney’s Fantasia) – NinjaBaking. com
• Chocolate Dipped Almond Coconut Bars (inspired by Charlie and the Chocolate Factory) – Kudos Kitchen By Renee
• (Gluten Free) Orange Soda Pound Cake (inspired by Joe Vs The Volcano) – Blueberries and Blessings
• Peach and Berry Cobbler (inspired by Soul Food) – The Lovely Pantry
• Golden Ticket Peanut Butter-Pretzel Truffles (inspired by Willy Wonka and the Chocolate Factory) – Weekend Gourmet
• French Macarons (inspired by Marie Antoinette) – Happy Baking Days
• Pistachio and Cherry Cannoli Cups (inspired by The Godfather) – Peanut Butter and Peppers

Bottle Shock (beverages)

• Raspberry Cordial (inspired by Anne of Green Gables) – NeighborFood
• Grapefruit Flirtini (inspired by Sex and the City) – Ruffles & Truffles
• Wines To Pair With #SundaySupper Movie-Inspired Recipes (inspired by Sideways) – ENOFYLZ Wine Blog

I’d love to hear about some of your favorite Movie-Inspired recipes!  Feel free to leave links and/or recipes in the comments.  Also, please join us for our live twitter chat tonight at 7pm (Eastern) using the#SundaySupper hashtag, and check out the Sunday Supper board on Pinterest.

SPECIAL ANNOUNCEMENT: Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.

The post Mystical Double Cheese Pizza #SundaySupper appeared first on Webicurean.

Good food doesn’t need to be fancy or expensive–in fact, over the years I’ve learned that sometimes the simplest meals are the best. Take, for instance, this Spinach Chicken Parmesan Pasta. Literally just a handful of ingredients come together in a superbly flavored dish. Plus, you’ve got at least three food groups going on here–there’s whole grain pasta, chicken for protein, spinach for your veggie… add a glass of milk, and you’ve got just about everything a body needs. Best of all, you probably have most, if not all, of the ingredients on hand. All together, the ingredients cost less than $10, and this will easily feed four, with a little leftover for your lunch the next day.

The fact is, we may not give it much thought, but finding recipes that can fit a tight budget is critical to lots of folks. There are far more people who cannot afford to put food on the table than we care to admit. But the numbers are staggering. That’s why I, along with more than 200 other bloggers, decided to donate a post today to The Giving Table’s Food Bloggers Against Hunger cause. After watching A Place at the Table, it became obvious how much awareness needs to be raised. Sure, the media enjoys a good story about someone abusing the system, but that doesn’t represent the majority who are using SNAP to supplement their food budget–they’re simply trying to get by.

What truly surprised me is that access to good, wholesome foods is out of reach, both physically and price-wise, for so many. We have the lion’s share of farm subsidies going to those producing processed foods (as opposed to fresh produce). And at the other end of the spectrum, we have consumers who have virtually no access to healthy food choices. It’s a multi-faceted problem with no easy solution, but one thing is clear–imminent cutbacks to SNAP will only make matters worse for those who rely on it, especially children and the elderly.

Can one person really make a difference? Well, yes, and the inspiration comes from the daughter of a dear friend, who simply wanted to know why the (homeless) people she saw looked so sad. After her folks explained, Phoebe, who was all of five at the time, realized there was something she could do–rather than keeping the cash from all the cans they turned in each week, what if they donate that money to the local food bank?

She approached her pre-school teacher about her idea to raise $1,000 with recycled cans and bottles, and while the goal seemed somewhat out of reach at the time, her teacher helped her coordinate the can drive. Even at this young age, Phoebe knew that five cents here and ten cents there can add up. And it did. As word got out, cans along with monetary donations started coming in, and by the end of two months, she had raised nearly $4,000 for the food bank, enough to feed about 18,000 people.

But her story doesn’t end there. In fact, news about Phoebe’s project went viral, and donations started pouring in from all over … more than $20,000, in all, enough to feed 90,000 people. Ultimately, Tyson Foods recognized Phoebe as a “Tyson Hunger All-Star,” and it donated 15 tons of chicken to our local food bank.

If one precocious five year old can have that much of an impact, imagine what we can accomplish together. You can read more about Phoebe’s amazing story here: http://www.huffingtonpost.com/toan-lam/phoebe-russel-six-year-ol_b_506313.html

So, what can you do? Well, one simple place to start is to fill out this online form asking your local congressman to prioritize funding to the SNAP program and anti-hunger legislation.

Contact your local food bank to find out how you can help, whether it’s by donating food or volunteering your time. As Phoebe has shown, every little bit counts.

Find a screening of A Place at the Table in your local area, or rent it through iTunes, Amazon.com or On Demand.

Now, let’s get cooking.

Slice the onions and crush the garlic, then set aside.

Cut the chicken into bite-sized pieces, then sauté in the butter over medium-high heat until the chicken starts to brown.

Stir in the onions and garlic, then cover and cook for about 5 minutes. Then add in the spinach, salt and basil, cover and simmer for an additional 15 minutes. Meanwhile, cook the pasta, drain and toss with the remaining crushed clove of garlic.

Sprinkle the Parmesan cheese over the chicken/spinach mixture, cover and let simmer a few more minutes until the cheese is all melty.

Toss in the pasta, and serve immediately.

Enjoy!

5.0 from 1 reviews

Spinach Chicken Parmigiana Pasta

 

Save Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

The combination of spinach, chicken, Parmesan cheese, and pasta blend wonderfully in this budget-friendly dish.

Author: Anne Papina

Recipe type: Main

Cuisine: Italian

Serves: 4-6

Ingredients

• 1 medium onion
• 3 cloves garlic
• 2 lbs boneless, skinless chicken thighs
• ¼ cup butter or margarine
• 12 oz frozen chopped spinach
• Salt
• 1 tsp dried basil leaves
• 8 oz whole grain pasta
• ¼ cup grated Parmesan cheese

Instructions

1. Peel the onion, cut in half, and thinly slice, set aside. Crush 2 of the garlic cloves, set aside.
2. Cut the chicken into bite sized pieces. Then, in a large skillet, melt the butter over moderately high heat. Add the chicken, and saute until the chicken starts to brown. Add the onion and garlic, then reduce heat, cover and cook for 5 minutes.
3. Uncover the skillet, and add the frozen spinach, along with ½ teaspoon of salt and the basil. Cover and simmer 15 minutes longer, stirring once in a while.
4. Meanwhile, get the pasta going. Bring 4 quarts of water along with about 1½ teaspoons of salt to a boil. Add in the pasta, and cook for the recommended time on the package, stirring occasionally. Drain thoroughly, then toss with the remaining clove of crushed garlic.
5. When the timer on the chicken goes off, remove the lid, mix everything thoroughly. Sprinkle the ¼ cup Parmesan cheese on top, cover and simmer about 5 more minutes or until chicken is done.
6. Toss in the pasta until well coated. Serve immediately with additional Parmesan cheese for garnish.

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Take a moment to visit other participating bloggers and see what they cooked up:

2 Hungry Hearts

1840 Farm

A Couple Cooks

A Fork in Hand

A Little Something to Nosh On

Allergic Girl

The Allergic Kid

A Nasty Bite

an organic process

Anna Dishes

An Edible Mosaic

Anktangle

An Unrefined Vegan

A Raisin & A Porpoise

A Stack of Dishes

Auburn Meadow Farm

Autumn Makes and Does

AVIAL

Bake and Destroy

Bakeaway With Me

The Balanced Platter

Barefoot Essence

Bare Root

Barnes and Hoggetts

Beard+Bonnet

Briciole

Brighton Your Health

Brooklyn Locavore

Buttercream & Roses

By: Sarah Rae

Cake ‘n’ Knife

Canned Time

Characters Pub

Cheapeats

Cindy’s Recipes and Writings

Clean Eats Fast Feets

Cooking with Anne

Cooking with Michele

Corbin in the Dell

Cre8tive Compass

Crepes of Wrath

Crispy Shipley

Culicurious

Curiosa di Natura

Custom Cuisine

Daily Deliberations

Delightful Crumb

Democracy is Delicious

The Devil’s Food Advocate

Diet Starts Twomorrow

Dine with Pat

Dinner with Laura

DishnDat

Eat. Drink. Smile.

Eat For Equity

Eat This Poem

Eat What’s On Your Plate

Eat When You’re Hungry

Eating Rules

Edo Ergo Sum

Em-i-lis

The Enabling Cook

Erin’s Food Files

Everyday Maven

Everyday Ramblings of my Life

Everyday True Food

Farm Fresh Feasts

The Faux Martha

Feastie

Fed Up With Lunch

Feeding Big

Feed Yourself

Fifth Floor Kitchen

Food.is.a.Good.thing

Food Deserted

FoodiesNYC

Foodie Yoga Girl

FoodieTots

The Food Poet

Forkable

Freshfully

From Belly to Bacon

Frugal Foodie Mama

Garnish with Lemon

Gastography

Getting Inside My Head

Giggles, Gobbles and Gulps

Gimme Some Oven

girlichef

Good. Clean. Food.

Good Food Matters

Good Things Grow

Greatist

Growing Days

Grow It Cook It Can It

Happy Food Happy Life

Happy Fool

Harmonious Homestead

Haute Mealz

Heather’s French Press

Home Cooking Memories

Home Maid Simple

Hot, Cheap & Easy

HTBaking

The Hunger and Undernutrition Blog

Hungry in the Hub

Icebox Farm

Inkling Media

Inherit the Spoon

In Pursuit of More

In Your Face! – New Jersey Cuisine

I Run for Wine

It Takes a Kitchen

Jackie’s Joie de Vivre

The Jew and the Carrot

Juanita’s Cocina

Kate in the Kitchen

Kettler Cuisine

Kitchen Apparel

The Kitchenista Diaries

Kitchenpants!

Kitchen Treaty

Kristin Wartman

KY Healthy Kids

La Aguatate

LaureeOhOhOh

Learning to Eat

Leslie Eats

Life À la Mode

Life is Fare

Life With the Lushers

Listen, Learn, Act and Reflect

Local Appetite

Local Belle

Love & Lemons

Loves Food, Loves to Eat

The Lunch Box

The Lunch Tray

Mama’s High Strung

Margarita’s in the Rain

Meal Planning Magic

Me, Redone

Merlot and Monkfish

Meshell in Your City

The Midnight Baker

Mince and Type

Miz Helen’s Country Cottage

Mother Nature Network

Munching in the Mitten

My Family Table

My Inspiration

My Mad, Mad, Mad Gourmet Adventures

My Mama Rhythm

Naturally Ella

NeighborFood

North Shore Locavore

Nourish Your Future

The Nosh Pit

Not Just Baked

Now Things Are Cookin’

On Sugar Mountain

Oshkosh Area Community Pantry

Our Lady of Second Helpings

Panfusine

Passports & Pancakes

Pepper Lynn

Perspicacity

Pinot Mom

Plums in the Icebox

Poor Girl Gourmet

Potato Chips Are Not Dinner

Queen of Quinoa

Rachel’s Table

The Real Deal Marin

Recipes for Sustenance

The Redhead Baker

The Red Lentil

Robyn Straley

Rosemarried

Run DMT

Sacramento Vegan

Salmon Squad

Salted Plates

Savory Simple

Seditious Joy

Shared Appetite

Simple Living and Eating

Simply Sugar & Gluten Free

The Slender Kitchen

Smart Eating for Kids

Solid Gold Eats

Spice and Dice

South Jersey Locavore

The Sunny Side Up

Sustainable Pantry

Tampa Uncorked

Taste Love and Nourish

That Skinny Chick Can Bake

That’s What I Eat

There and Back Again

This Homemade Life

The TV Dinner

Turnips 2 Tangerines

Vegan in the Freezer

V is for Vegetables

The Veggie Nook

The Verdant Home

Webicurean

The Weekend Gourmet

We’ll Eat You Up

What’s Cookin??

What’s Cooking Good Looking

Would John Eat It?

The post Spinach Chicken Parmigiana Pasta #TakeYourPlace appeared first on Webicurean.

Happy Easter! Did you know it’s also National Oranges and Lemons Day? Sure enough, the #SundaySupper crew is celebrating this special day with a citrusy feast. Lemon Meringue Pie is one of my mom’s favorites, so that’s what I’m bringing for dinner, I mean, dessert. Since she’s really not supposed to be having sweets, I’ve made this sugar-free. As a bonus, I decided to make it gluten-free as well.

According to food historians, lemon flavored custards and pies have been enjoyed since Medieval times, however, the lemon meringue pie we know and love didn’t make the scene until the 19th century. Of course, in those days, they weren’t worrying about eating too much sugar. Normally, I don’t care much for cooking with sugar substitutes, but when it comes to puddings and meringues, I don’t mind making an exception. For this pie I used granulated Splenda which can be substituted 1:1 for granulated sugar.

Since the custard and the meringue are mostly eggs and sugar, and since we’ve cut out the sugar, this turns out to be a pretty decent, protein-packed treat. Honestly, if you didn’t tell someone this is sugar-free, they probably wouldn’t notice the difference. Visually, the Splenda does make the lemon custard less translucent, and the meringue seemed a little less poufy, but I’m the only one who pays attention to such details anyway. For the crust, I used Alton Brown’s pie crust recipe, substituting all-purpose gluten-free flour for the regular. Oh, and I subbed vegetable shortening for the lard. The pie itself was adapted from McCall’s Cooking School, which is long out of print, but if you can find it, snatch it up.

First, prepare your favorite pie crust recipe.  As mentioned above, I used  Alton Brown’s pie crust recipe substituting gluten-free all-purpose flour for the regular and using vegetable shortening instead of lard. This will need to rest 30 mins in the fridge before rolling out, and then it’ll need another 30 minutes in the fridge after you’ve lined your pie plate.

Meanwhile get the rest of the pie going. Since the egg whites should be brought to room temperature, now would be a good time to separate your eggs.

Grate the lemon peel and juice the lemons, so this is all ready to go as well.

Let’s start the lemon filling. First blend the cornstarch, flour, Splenda, and salt in the pan. Then gradually stir in 2 cups water, and bring this to a boil, cooking until thick, shiny and translucent.

Whisk some of the hot mixture into the egg yolks to temper the eggs, then stir this back into the pot.

Continue cooking for another 5 minutes, then remove from heat, and stir in the lemon juice, zest, and butter. Pour this into your baked pie shell.

In the mixer bowl, beat the egg whites and the cream of tartar until frothy. Slowly add the Splenda, and beat on high until stiff peaks form. Spread decoratively over lemon filling, then bake until golden brown.

Let this cool two to three hours, then refrigerate before serving.

Since I was bringing the pie to my mom’s, I didn’t get a chance to take a picture of the inside until much later (with my phone).  She sure enjoyed it!

Here’s the printable recipe card:

Sugar-Free Lemon Meringue Pie

 

Save Print

Prep time

1 hour

Cook time

30 mins

Total time

1 hour 30 mins

 

This sugar-free and gluten-free lemon meringue pie is tart yet perfectly sweet.

Author: Anne Papina

Recipe type: Dessert

Cuisine: American

Serves: 8

Ingredients

• Pastry for one pie crust (be sure to substitute gluten-free all-purpose flour in his recipe!)

Lemon Filling

• 1//4 cup cornstarch
• 3 tbsp gluten-free all-purpose flour
• 1¾ cups granulated Splenda
• ¼ tsp salt
• 2 cups water
• 4 egg yolks, slightly beaten
• ½ cup lemon juice
• 1 tbsp grated lemon peel
• 1 tbsp butter

Meringue

• 4 egg whites, room temperature
• ¼ tsp cream of tartar
• ½ cup granulated Splenda

Instructions

1. Line 9-inch pie plate with pie crust and forming a decorative edge. Refrigerate about 30 minutes.
2. Preheat oven to 450F.
3. Remove pie crust from refrigerator, prick entire surface with a fork, and bake for 8-10 minutes or until golden brown. Cool on rack.

Lemon Filling

1. In a medium saucepan, combine the cornstarch, flour, Splenda, and salt. Gradually stir in water until completely smooth, and bring to a boil over medium heat. Boil, stirring occasionally, for about 1 minute or until thickened, shiny and translucent.
2. Stir some of the hot mixture into the egg yolks to temper the eggs. Pour the egg mixture into the pot stirring well, and cook for an additional 5 minutes, stirring occasionally. Remove from heat, then stir in the lemon juice, lemon peel, and butter. Pour into pie shell.
3. Preheat oven to 400F.

Meringue

1. In a mixer bowl, beat the egg whites and cream of tartar until frothy. Gradually add in the sugar, a little at a time, and beat on high until stiff peaks form when the beater is raised.
2. Carefully spread the meringue over the lemon filling, being sure to seal over the edge of the crust. Make decorative swirls with your spatula.
3. Bake 7 to 9 minutes or until meringue is golden brown.
4. Cool completely, and refrigerate before serving.

Notes

Cut with a wet knife.

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Let’s see what other citrusy goodness the others have going on!

Better with Citrus Breakfasts:

• Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

• Honey Lime Dressing from Ruffles & Truffles
• Lemon Poppyseed Sweet Bread from Food Lust People Love
• Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
• Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:

• Ceviche from Cookistry
• Cilantro Lime Rice from Crazy Foodie Stunts
• Citrus Ginger Chicken from Kudos Kitchen
• Easy Indian Lemon Chicken from Soni’s Food
• Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
• Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
• Orange Chicken from Cindy’s Recipes and Writings
• Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
• Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
• Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz

Sour Citrusy Sweets & Desserts:

• Blood Orange Sorbet from My Cute Bride
• Broiled Oranges with Toasted Coconut from Neighborfood
• Clementine Curd from Small Wallet Big Appetite
• Creamsicle Cupcakes from The Meltaways
• Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
• Fresh Lemon Mousse from Comfy Cuisine
• Frozen Lemon Dessert from Gourmet Drizzles
• Gluten Free Orange Pound Cake from Simply Gourmet
• Honey and Lemon Cake from Happy Baking Days
• Key Lime Biscotti from Juanita’s Cocina
• Key Lime Cheesecake from Flour on My Face
• Key Lime Cookie Bars from Supper for a Steal
• Key Lime Truffles from What Smells So Good?
• Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
• Lemon Coconut Cinnamon Rolls from Chocolate Moosey
• Lemon Cookies from Basic N Delicious
• Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
• Lemon Layer Cake from Crispy Bits & Burnt Ends
• Lemon Ricotta Cake from The Urban Mrs.
• Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
• Mini Meyer Lemon Pies from Cravings of a Lunatic
• Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
• No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
• Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
• Omiyage California Citrus Cake from Ninja Baking
• Orange Cake with Orange Syrup from The Lovely Pantry
• Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
• Pink Lemonade Pound Cake from In the Kitchen with KP
• Sugar-Free Lemon Meringue Pie from Webicurean
• Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:

• {DIY} Arancello and Limoncello from girlichef
• Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Note: I earn a modest commission from any purchases made through the amazon.com links on this page.

The post Sugar-Free Lemon Meringue Pie #SundaySupper appeared first on Webicurean.

With Good Friday upon us, I thought I’d write about one of my favorite Lenten dishes. I may not have grown up in a religious household, but we did follow certain Catholic traditions. For example, each year for Lent, we’d give up sweets (although I seem to recall Sundays were cheat days).  And certainly we’d abstain from eating meat on Ash Wednesday, Good Friday, as well as the other Fridays of Lent. That meant tuna fish sandwiches for lunch, and often Shrimp Louie for dinner. My mom’s Louie dressing was simply the best.

So who’s this Louie guy anyway? Honestly, it’s hard to say. Here on the Left Coast, Crab Louie is known as the “King of Salads,” and a handful of establishments lay claim to its origins. It is known that Crab Louie was being served as early as 1914 in San Francisco’s Solari’s Restaurant, and a recipe is included in a 1910 cookbook by Victor Hirtzler, head chef at San Francisco’s St. Francis Hotel. Some accounts credit a pre-1914 recipe to Louis Davenport, founder of the Davenport Hotel in Spokane, Washington, who interestingly enough spent his early years in San Francisco. See, sounds to me as if all roads lead back to San Francisco on this one.

All that aside, the West Coast is still the best place to find Louie salads–sometimes all Dungeness Crab, sometimes all Bay Shrimp, and sometimes a combination of both. Whenever we’re on a coastal drive, this is what I’ll likely order. I love the one served at Gilda’s in Santa Cruz, which is loaded with ample amounts of crab and shrimp, and served with their homemade dressing. Then there’s Ketch Joanne’s in Princeton-by-the-Sea, also a good classic salad. I’m really just looking at two things–the seafood needs to be plentiful and super fresh, and the salad better not be topped with Thousand Island dressing. Repeat after me–Louie and Thousand Island are NOT the same. OK, there, I feel better now.

Now, let’s move on to my mom’s Louie dressing. It’s pretty simple, and this time around, I’ve kicked it up a notch by using Traina’s new Sun-Dried Tomato Ketchup. I have to say, not being much of a ketchup person, this stuff is pretty darn good. We’ve tried it on burgers and fries, and it has a much more complex flavor than the basic variety. The folks at Traina were kind enough to provide me with a bottle for sampling, and that we’ve done! It’s mostly available online for purchase, although it is finding its way into local retailers … hopefully it’ll soon be a staple at my local market.

Start by adding all the dressing ingredients to a small bowl, and whisk together.

Set aside in the refrigerator and let it rest about 30 minutes so the flavors blend. The longer it sits, the better it tastes.

Meanwhile, let’s get the salad fixin’s together.  Shred the lettuce using a plastic lettuce knife (metal knives cause the lettuce to oxidize faster).

I love these little sunburst tomatoes, but your favorite tomatoes will do.  Halve these and toss with a little salt.

A Louie isn’t much of a Louie if it doesn’t have hard-boiled eggs and fresh avocado.  To easily remove the pit from an avocado, split it in half, then thwack the pit with a heavy knife, twist, and remove. Super easy.

The salad can either be assembled in a large serving bowl or in individual bowls, such as this. See the black olives? I almost forgot those. Don’t make the same mistake I nearly made!

I like to serve the salad with the dressing on the side–the ingredients are so pretty–why cover them up before anyone else can see them?!

Here’s the printable version:

Classic Shrimp Louie

 

Save Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

This classic Shrimp Louie is loaded with bay shrimp, hard-boiled eggs, avocado, black olives and topped with a homemade Louie dressing.

Author: Anne Papina

Recipe type: Salad

Cuisine: American

Serves: 4

Ingredients

Louie Dressing

• 1 cup mayonnaise
• ⅓ cup Traina sun-dried tomato ketchup*
• 1 large clove garlic, crushed
• 2-3 teaspoons fresh lemon juice
• Salt and pepper to taste

Salad

• 1 lb salad shrimp, washed and drained
• Iceberg lettuce, shredded
• Tomato wedges
• 4 hard-boiled eggs
• Avocado, sliced
• Roasted beets, sliced
• Lemons for garnish

Instructions

1. In a small bowl, mix together the mayonnaise, ketchup, garlic, lemon juice, and salt and pepper. Cover and let sit for about 30 minutes so the flavors blend.
2. Arrange the salad fixin’s decoratively on a serving platter and serve with the chilled dressing on the side.

Notes

Feel free to substitute regular ketchup if the sun-dried variety is not available. Also note, I tend to eyeball things with this, mainly the ketchup and lemon juice amounts, which are never exact but tweaked until the flavor is just right to me!

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Note: I earn a modest commission from purchases made through any amazon.com links on this page.

The post Classic Shrimp Louie appeared first on Webicurean.

Spring, Daylight Savings Time, Easter–they bring rejuvenation, new beginnings, and an opportunity to bask in the warmth of longer days. We’re not very religious around here, but our family does observe all the major Christian holidays. With Easter being the most important, at least to the devout, we use this holiday to bring family and friends together in celebration. This week for #SundaySupper we’re helping you fine tune your Easter and Passover menus with dozens of recipes suitable for either holiday table (see below). Me? I’m preparing a Potato and Leek Gratin. Potatoes, leeks, cheese–how can you go wrong?

When considering traditional Easter (and Passover) fare, lamb is customary and carries special meaning for both holidays, while ham is rooted in U.S. customs. A decadent side of potatoes au gratin pairs well with both, whether you’re dining on a classic roast leg of lamb or a salty-sweet glazed ham. The thinly sliced potatoes and leeks are simmered in milk and herbs, then layered with Gruyere cheese in a gratin dish, and baked until golden and bubbly. Creamy, cheesy, potato deliciousness.

What is au gratin anyway? The term originates in France and dates back to the 16th century, referring to that part of a cooked dish which stuck to the pot or pan and had to be scraped (gratté) off so as not to be wasted. Nowadays, au gratin has come to describe a technique of creating a crisply baked top, usually with cheese. However, you can achieve the same effect without cheese, such as with gratin dauphinois, which is correctly made with sliced potatoes baked in cream and no added topping. This dish, adapted from Vegetarian Cooking for Everyone, is dauphinois kicked up a notch.

The recipe can be prepped and assembled in advance, then pop it in the oven during the last hour of cooking your meal.

Wash and peel the potatoes, slicing about 1/4 inch thick.  Then wash, trim and thinly slice the leeks, as well as the garlic.

Add the potatoes, leeks and garlic to a large pot, along with the milk, bay leaf, thyme, and salt. Bring to a boil, then reduce the heat and simmer until the potatoes are mostly done but still firm. Remove the bay leaf, then drain, reserving the milk.

While the potatoes are simmering, grate the cheese. It’s easy work if you have one of those Zyliss numbers. By the way, feel free to sub in Emmental or Swiss instead of the Gruyere.

Before piling stuff in, you’ll need to rub the dish down with garlic then grease it with butter. This should have been a gratin dish, but since I don’t have one, I’m using my trusty Corningware Oval 2 Quart Casserole. Start with a layer of the potato/leek/garlic mixture on the bottom, sprinkle that with a little pepper and nutmeg, then top with a handful of cheese. Repeat this until all the potatoes and cheese are used up, saving some cheese for the top. Pour the reserved milk over this until it comes up to the top layer of potatoes.

Bake until golden and bubbly.

5.0 from 2 reviews

Potato and Leek Gratin

 

Save Print

Prep time

15 mins

Cook time

1 hour 20 mins

Total time

1 hour 35 mins

 

Thinly sliced potatoes and leeks are simmered in milk and herbs, layered with Gruyere cheese in a gratin dish, and then baked until golden and bubbly making a perfect Potato and Leek Gratin.

Author: Anne Papina

Recipe type: Side

Cuisine: French

Serves: 6

Ingredients

• 3 lbs russet potatoes, peeled and thinly sliced
• 1 quart milk
• 1 bay leaf
• ¼ tsp thyme
• 3 garlic cloves, thinly sliced
• 3 leeks, washed, trimmed, and thinly sliced
• 2 tsp kosher salt
• 2 cups grated Gruyere cheese
• Pepper
• Grated nutmeg
• 2 tbsp butter

Instructions

1. Preheat oven to 375F. Prepare a 9×12 inch gratin dish by rubbing with garlic and greasing with butter.
2. In a large pot, add the potatoes, milk, bay leaf, thyme, sliced garlic, leeks, and salt. Gradually bring to a boil, and simmer until the potatoes are fork tender (but not falling apart). Remove the bay leaf, and drain, reserving the milk.
3. On the bottom of the gratin dish, arrange a layer of the potato/leek/garlic mixture, sprinkle with a little pepper and nutmeg, then cover with a handful of the cheese. Repeat layers until all the potatoes and cheese have been used (ending with the cheese on top).
4. Add the milk so that it reaches the top layer (about 1½ cups), then dot the butter over the top.
5. Bake for an hour or until golden and bubbly.

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Let’s see what the others have cooked up for us!

Easter

• How To Color Easter Eggs Naturally from Shockingly Delicious

Breakfast, Breads, and Buns

• Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
• Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
• Fresh Blueberries Hot Cross Buns from My Cute Bride
• Jamaican Easter Spice Bun from The Lovely Pantry
• Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
• Portuguese Easter Bread | Folar de Pascoa from Family Foodie
• Resurrection Rolls from Neighbor Food

Appetizers and Sides

• Asparagus, Brie & Ham Crostini from Daily Dish Recipes
• French Gratin Potatoes (Dauphinoise) from Simply Gourmet
• Lemon Glazed Carrots from Curious Cuisiniere
• Not So Deviled Eggs from Country Girl in the Village
• Orange Raisin Couscous from Vintage Kitchen Notes
• Potato and Leek Gratin from Webicurean
• Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen

Main Dishes

• Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
• Slow Cooker Honey Glazed Ham from The Meltaways
• Sicilian “Enchiladas” from The Cooking Actress

Dessert

• Alebele – Goan Coconut filled Pancake from Masala Herb
• Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
• Carrot Cake Cheesecake from Chocolate Moosey
• Carrots in Dirt from The Urban Mrs
• Coconut and M&M’s Cookie from Peanut Butter and Peppers
• Coconut Cake with Coconut Buttercream from Juanita’s Cocina
• Coconut Cupcakes from Magnolia Days
• Cream Cheese Candies from Cravings of a Lunatic
• Easter Egg Cookies from That Skinny Chick Can Bake
• Easter Simnel Cake from Happy Baking Days
• Exotic Walnut Cookies from What Smells So Good?
• Honey Panna Cotta with Grand Marnier Mixed Berries from Gourmet Drizzles
• Japanese Easter Petit Fours and Flowers from Ninja Baking
• Nutella Easter Egg Candy from The Messy Baker
• Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
• Painted Sugar Cookies from Ruffles and Truffles
• Strawberry Bundt Cake from Basic N Delicious

Passover

• Homemade Matzo from The Foodie Army Wife
• Mock Gefilte Fish from Fast Food to Fresh Food

Dessert

• Apple and Cranberry Charoset from The Little Ferraro Kitchen
• Flourless Chocolate Torte from Girl in the Little Red Kitchen
• Moroccan Haroset from MarocMama
• Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Note: I earn a modest commission from any purchases made through the Amazon.com links on this page.

The post Potato and Leek Gratin #SundaySupper appeared first on Webicurean.