Monday, February 17, 2014

Sausage Patties

  Making brunch for your guests that are in from out of town? Try these wonderful sausage patties. These are a great way to eat a nitrite and nitrate free sausage.

You’ll Need
  • 1 pound lean ground pork
  • 1 teaspoon minced garlic
  • ¾ teaspoon thyme
  • ¾ teaspoon fennel seeds
  • ½ teaspoon salt
  • Cooking oil
In a bowl, combine pork, garlic, thyme, fennel seeds, and salt; mix until just combined.
Cover, refrigerate up to 24 hours.
Shape mixture into patties.
Lightly coat skillet with cooking oil.
Place skillet over moderate heat until it is hot.
Add patties to skillet.
Cook about 7 minutes on each side or until browned.

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Tuesday, February 11, 2014

Flounder Mediterranean

You’ll Need
  • 5 roma (plum) tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/2 Spanish onion, chopped
  • 2 cloves garlic, chopped
  • 1 pinch Italian seasoning
  • 1/4 cup white wine
  • 24 kalamata olives, pitted and chopped
  • 4 tablespoons capers
  • 1 teaspoon fresh lemon juice
  • 6 leaves fresh basil, chopped
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 pound flounder fillets
  • 6 leaves fresh basil, torn


Preheat oven to 425 degrees F (220 degrees C).

Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water, and immediately remove to a medium bowl of ice water. Drain, and remove skins. Chop, and set aside.

Heat olive oil in a skillet over medium heat, and saute onion until tender. Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender. Mix in wine, olives, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.

Place flounder in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves.

Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Macaroni and Cheese

You will never be able to open the boxed stuff again after sampling this easy to prepare recipe.

You’ll Need
  • 1 pinch of salt
  • 1 splash extra-virgin olive oil
  • 2 cups pasta
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon flour
  • ½ cup half-and-half
  • Salt and pepper to taste
  • 1(+) cups grated sharp cheddar cheese
To a medium sauce pan
Add the salt and olive oil to 4 cups of water.
Bring it to a boil, and then add the pasta for about 6 – 7 minutes.
The pasta should be almost, but not quite, tender when you strain it off.

While the pasta is boiling melt the butter over medium heat in a second saucepan.
Add the flour, mix them thoroughly together, and allow the roux to brown only slightly.
Add the half-and-half, bring to a simmer with the salt and pepper.
Let these flavors bubble into each other for a few minutes.
Remove the and whisk until smooth.
Then add the grated cheese to complete the sauce, and let it simmer until the pasta is done.
Correct the seasoning.
To finish it off, just drain the pasta and then throw it back into the sauce.
Turn them into each other over medium heat for ~2 minutes. That’s it!

Time to the Table: 15 minutes

Tricks of the Trade
The only real trick to this is to remove the pasta from the water a bit underdone. It finishes cooking when you add it back to the sauce.

Play With Your Food!
Try ½ cup of Parmesan instead of the cheddar.
If your kids are like most, they turn up their noses for the weirdest reasons-- like the color of the cheese sauce. If this is the case, try white cheddars, or yellow, or a combination. You could even let your child decide which is their “favorite”.