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Great Recipes for Super Bowl Sunday - GO PATS!

 

Super Bowl Sunday.

What are you serving? What are you bringing? What are you enjoying as the New England Patriots and the New York Giants battle it out for Superbowl 46.

I've had some friends ask for some recipes so here are some favorites that will make your guests happy, whether your team wins or loses!

Refreshments:

1. Any type of Beer or Be-ah...as New Englanders refer to it!

2. White Wine - Sauvignon Blanc - My favorite, Kim Crawford.

3. Pineapple Sangria - Absolutely delicious. We are making these on Sunday.

4. Bourbon Annie - Because it's 5 O'Clock somewhere...

 

Appetizers:

1. Killer Guacamole - An absolute crowd pleaser.

2. Sticky Chicken Wings - For those who need something other than Buffalo Wings. Really sticky...bet you can't put them down!

3. Fish Chowder - If we aren't doing clam chowdah, we New Englanders need something with seafood. This is an easy crowd pleaser. (Hint - better than clam chowder)

4. Fish Cakes - If you want to be a little more create, these are delicious and can cover for any chowder.

5. Carrot Top and Toasted Walnut Pesto - If you can find some bunches of carrots with greens, this is an amazing appetizer dip.

 

Hearty Fillers:

1. Al Roker's Spectacular Beef Chili - Just made it a few weeks ago, always a family favorite.

2. Good Old Fashioned Beef Stew - A nice dish for those who aren't chili lovers.

3. Sausages, Peppers, Onions and Potatoes - Love this dish! Easy, hearty and allows you to enjoy the game while it cooks.

4. Chicken and White Bean Chili - A twist on traditional chili. Delicious!

5. Sausage Risotto with Tomatoes and Basil - I wanted an Italian dish but not a spaghetti and meatballs, this is perfect.

 

Side Dishes:

1. Minnesota Baked Beans - A nice side dish to go with a salad, steak, burgers or hot dogs.

2. Taco Salad - For those who are looking for a spicy salad especially if you are not serving chili.

3. Quinoa and Salsa Salad - Do you want something that is nutritious and delicious?

4. Red Skinned Potato Salad - If you are serving hearty sandwiches, finish with a deliciously light and flavorful potato salad.

 

Easy Desserts:

1. Andria's Chocolate Chip Cookies - For all the people who have tasted my chocolate chip cookies...this is the best recipe!

2. Brownies with Browned Butter and Walnuts - The best brownies you will ever taste - nutty caramel.

3. Alice's Molasses Squares - My personal favorite. My grandmother made these all the time. Just don't tell people there is molasses in them. What they don't know won't hurt them...

4. Jelly-Filled Thumbprint Cookies - Hands down the easiest and most delicious thumbprint cookies you will ever eat! And fill them with your favorite jelly or jam.

5. Slab Apple Pie - A sheet pan style apple pie. Make it on Saturday, enjoy it on Sunday.

 

Enjoy, be safe...and may the best team win! GO PATS! Happy 22nd birthday to my son, Michael!

Gnocchi Gratin with Gorgonzola Dolce

 

I know this isn't the greatest picture but we have made this dish three times, in the past two months, and each time we got caught up in the moment of entertaining and forgot to take a picture. 

It started when we had a holiday gathering at the beginning of December. We served the gnocchi gratin as an appetizer and it was a hit. I have dubbed it "adult gnocchi and cheese". It's better than your best macaroni and cheese. The gnocchi were light and the mixture of gorgonzola, cream, rosemary and fresh ginger bring a complexity to the dish that is truly delicious.

We decided to serve it as a first plate on Christmas Eve. We normally make stuffed shells but decided that the gnocchi gratin was so good we would make it for our family. Once again, people went crazy. Tangy Gorgonzola, hints of rosemary and ginger and the homemade gnocchi melted in your mouth. The dish is rich but it begs for seconds and sometimes thirds.

Finally, we celebrated our office holiday party in January and as people were helping themselves I remembered to take a picture. As you can tell, this was a roasting pan full of Gnocchi Gratin with Gorgonzola Dolce, a double recipe. Oh, just so good.

So, now for the hard part...yes, this does take time to make. You have to boil and rice the potatoes. Combine the potatoes with flour and eggs, then roll, cut and score the gnocchi with a fork. The cream needs to be heated and left for 30 minutes so it can absorb the rosemary and fresh ginger. The gnocchi are cooked in small batches, tossed with butter and when you are finished, it is mixed with the cream, gorgonzola, and a topping of butter, Parmesan cheese and bread crumbs.

I would say, from boiling potatoes to taking the gratin out of the oven, probably 4 hours. But you must remember, it didn't stop us, we've made it three times. If we could we would make it for the Super Bowl game. The problem - everyone who is coming to our house has tried it! It definitely falls into the category of amazing comfort food. I do know we will make it again before the winter ends, probably a great appetizer for my "cousins gathering" in March. Just think...a new group of people who haven't tried this amazing dish.

(Adapated from Bon Appetit, December 2012, Gnocchi Gratin with Gorgonzola Dolce)

Ingredients:

1 pound of russet potatoes
1 large egg
1 large egg yolk
6 ounces of Parmesan, finely grated, divided
1 cup of all-purpose flour (plus more)
1 teaspoon of kosher salt (plus more)
1/2 teaspoon of freshly grated nutmeg
1 cup of heavy cream
1 sprig of rosemary
1 1/4"-thick slice of fresh ginger
2 tablespoons (1/4 stick) of butter, room temperature, divided (plus more)
3 tablespoons of fine dried breadcrumbs
4 ounces of Gorgonzola or other mild blue cheese

Gnocchi:

1. Place potatoes in a large pot. Add water to cover by 1”; bring to a boil, reduce heat to medium, and simmer until tender, 25–30 minutes. Drain; set aside and let cool slightly.

2. Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 tsp. salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.

3. Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24”-long rope. Cut crosswise into 1” pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.

4. Preheat oven to 375°. Bring a large pot of salted water to a boil. Working in batches of about 12 at a time, cook gnocchi until they float to the surface, 2–3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1-2 tablespoons of butter.

Cream Sauce and Topping:

1. While the potatoes are boiling. Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.

2. Mix 3 Tbsp. Parmesan, remaining 1 Tbsp. butter, and breadcrumbs in a small bowl.

Gnocchi, Cream and Gorgonzola:

1. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining Parmesan over, then the breadcrumb mixture.

2. Bake until the filling is bubbling and the topping is browned, 25–30 minutes.

It's National Peanut Butter Day! Try these great peanut butter recipes.

 

I love peanut butter. But I'm a picky peanut butter lover because I LOVE Skippy. I don't care whether it is smooth, crunchy or natural as long as it says Skippy, I'm all set.

When I read it was National Peanut Butter Day, I decided to showcase some of the peanut butter recipes from the past. Most are desserts but my ultimate favorite is a grilled peanut butter sandwich. Better than spreading peanut butter on toast, I'll eat a grilled peanut butter sandwich over any grilled cheese.

Check it out! Grilled Peanut Butter Sandwich.

And to wash down the grilled peanut butter sandwich you might need - 

• Giant Peanut Butter Cookies with Dark and Milk Chocolate Chips
• Muddy Buddies
• Chocolate Peanut Butterscotch Crispies
• Peanut Butter Chocolate Coconut Bars
• T.White's Chocolate Peanut Butter Balls
• Peanut Butter Blossoms

I was laughing as I was copying the links for the recipes. I don't think there is one recipe that is made with only peanut butter as the primary focused ingredient...outside of the sandwich. Every recipe has chocolate in it...almost like the old commercial for Reese's Peanut Butter Cups.

I do know this...I need some new recipes for peanut butter. Enjoy this classic - "You got peanut butter in my chocolate! You got chocolate in my peanut butter!"

 

The 12 Cookies of Christmas - Day 12 - Oatmeal Walnut Biscotti

I'm laughing as I finish this recipe. I have finally completed the 12 Cookies of Christmas. I had promised they would be completed before Christmas and then before the New Year. It is Friday the 13th and what better day to finish. There is a long holiday weekend upon us and a great time to bake some cookies. I have decided that next year it will be the 6 Cookies of Christmas because with my life that's all I'm capable of...I think.

For those who have missed my 12 cookie reicpes, I'm going to list them all so that you can have the completed list.

Day 1 - Aunty Anita's Chocolate Chip Meringue Cookies

Day 2 - Jen's Shortbread Cookies 

Day 3 - Glitter Ball Cookies

Day 4 - Brownie Almond Biscotti

Day 5 - Lemon Drop Cookies

Day 6 - Thumbprint Cookies with Chocolate Kiss

Day 7 - White Chocolate Cherry Macadamia Nut Cookies

Day 8 - Chocolate Coconut Macaroons

Day 9 - Orange Chocolate Cookies - Jeff's Favorite - Huge Party Favorite

Day 10 - Dipped Gingersnaps

Day 11 - Florentines

Day 12 - Oatmeal Walnut Biscotti 

To finish this list, I will tell you a little bit about the Oatmeal Walnut Biscotti recipe. I found the recipe in Maria Robbin's Biscotti and Other Low Fat Cookies. I have had this book for a long time and periodically make Maria's biscotti. I like them because they combine a great group of ingredients and the biscotti is always delicious.

When you look at the ingredients used in this recipe - brown sugar, toasted oatmeal, maple sugar, raisins and walnuts - you will understand why I like the biscotti. The combination when baked was delightful. I am a big maple syrup fan and when it was combined with the oatmeal and brown sugar it was sweet and crunchy, and the nuts and raisins gave it a chewy, nuttiness. If you dip them in coffee or tea, you have an amazing breakfast treat or afternoon snack.

These probably weren't the greatest to make as one of the 12 Cookies of Christmas but it is one I want to remember because it's simple yet delicious and it's a recipe you can make all the time.

I want to thank my Quincy friends, Stephanie Coose and Kim Palmer along with my social media divas, Jen Vondenbrink, Jen Osojnicki, Dotty Wyman, Diane Dias and Susan Finn. You shared some amazing stories and recipes and for that I am truly grateful. You helped to create the 12 Cookies of Christmas 2011.

Ingredients:

1 cup of rolled oats (not instant)

1-1/2 cups of flour

3/4 cup of light brown sugar

1 teaspoon of baking power

1/2 teaspoon of baking soda

1/4 teaspoon of salt

2 large eggs

1/4 cup of pure maple syrup

2 teaspoons of pure vanilla

2/3 cup of raisins

1/2 cup of walnuts, finely chopped

Preparation:

Pre-heat oven to 350 degrees.

1. Place oatmeal on a cookie sheet and toast for 12-15 minutes, stirring occassionally until they are lightly golden and fragrant. (The house will smell amazing!)

2. Take 1/2 cup of the oats and grind to a powder in the food processor. (oat flour)

1. In a large mixing bowl, mix together flour, oats, oat flour, brown sugar, baking powder, baking soda and salt.

2. Add the eggs, maple syrup and vanilla and mix until blended.

3. Add the raisins and walnuts and combine into the mix.

4. Using two cookies sheets, make a strip of dough that is (approximately) 3 inches wide by 14 inches long, about 1-1/2 inches thick.

5. Bake for 20-25 minutes or until slightly golden and firm when touched.

6. Allow to cool for 15-20 minutes on a baking rack.

7. Lower oven temperature to 325 degrees.

8. Cutting on the diagonal with a serrated knife, cut bars into 1 inch biscotti.

9. Place biscotti on cookie sheets lying on their side.

10 Bake for 10-15 minutes to slightly toast the biscotti. Flip the cookies once through the baking process. (Turn from one side to the other.)

Allow to cool on cookie sheet.

Saveur's Escarole Soup

As I look back over the holidays, I am a bit disappointed in myself. We made some incredible dishes from potato gnocchi to fig stuffed pork loin and Parker House rolls. In all the craziness of the moment, normally entertaining, I never got to take pictures of many of our creations. I am going back through some of my pictures and piecing together some of the recipes. I told Jeff that we may have to make some of these meals again, which will be fun because they were delicious.

After feeling like we had been eating non-stop, Jeff decided to put together something a little lighter. We decided that Christmas Day would be perfect since we tend to be alone or have fewer people expecting to be fed. He found this recipe in Saveur's Italian Christmas Magazine 2011. This December version has some amazing traditional Italian recipes which are served around the holiday. We actually have two more recipes marked off to try and make this month.

This escarole soup, which is sometimes known as Wedding Soup, was really easy to make as it works up in three parts: 1. making the meatballs 2. creating the broth and 3. cooking some white rice. If you don't have time to put the entire dish together, you can make the meatballs with the broth. It can be saved and when you are ready to serve it just cook some rice.

This soup was delicious and a welcome meal for a lighter fare after the holidays. The meatballs were perfectly cooked, firm yet you could break them with a spoon. The rice and escarole balanced the remainder of the soup. For me, it was a great comfort dish after a long (over -indulging) holiday season.

Ingredients:

Meatballs
1 lb. of ground beef
1/2 cup of seasoned bread crumbs
1/2 cup of grated parmesan cheese
1/2 cup of grated pecorino cheese
1/4 cup of olive oil
1 tablespoon of dried Italian seasoning
1 clove of garlic, minced
1 medium yellow onion, minced
1 small bunch of parsley, minced
1 egg, lightly beaten

Soup Base
1/4 cup of olive oil
3 cloves of garlic, thinly sliced
2 medium yellow onions, thinly sliced
2 large heads escarole, cored and cut into 2″ pieces
8 cups chicken stock
kosher salt and black pepper, to taste

4 cups of cooked white rice, for serving

Grated parmesan cheese, for serving

Preparation:

1. For meatballs: Mix beef, bread crumbs, parmesan, pecorino, olive oil, Italian seasoning, minced garlic and onion, chopped parsley, egg, salt, and pepper in a bowl (between 1/4 to 1/2 teaspoon of each). Form into 30, 1-1/2″ meatballs; chill.

2. For soup base: Heat remaining oil in an 8-qt. saucepan over medium-high heat. Add sliced garlic and onions; cook until lightly browned, about 10 minutes. Add escarole; cook until wilted, about 6 minutes. Add stock; boil. Reduce heat to medium-low.

3. Add meatballs; cook until meatballs are cooked through, about 20 minutes. Season with salt and pepper. Serve over rice; top with more parmesan and black pepper.

This escarole soup serves 6-8 people.