Scallop Crudo & 1 Year Blogoversary!

One year ago, I opened The Bite Me Kitchen on a whim when my friend Leah mentioned she was starting a cooking blog. I never thought it would become anything more than an online recipe catalog for my friends and family. In 365 days, my humble little webspace has grown into a buzzing hive of activity and a kitchen run by a party of two.

Thanks to all our visitors, whether you scroll through on your reader with your morning coffee, or actively comment and inquire about our recipes. Thank you to all the businesses and advertisers that we've been fortunate to work with. Thank you to our friends and family that support and promote our culinary obsession. Thank you, as well, to Adam who not only puts up with my insane passion for cooking, but matches it with his own desire to craft food of the highest caliber and willingness to edit my oft-tangled prose.

We still don't know where we're headed, but we're happy to be here, and very glad to have you with us! Now, on to the food!!!!!!!!

When people think of raw seafood, they usually think sushi, but the Japanese aren't alone in their appetite for undercooked marine fare. Tangy ceviche hails from Peru, and Italy's crudo is made from raw shellfish dressed with olive oil, citrus juice, and sea salt. I can't think of a better way to accent a diver scallop's natural sweetness. Simple and elegant, slices of scallop are paired here with blood orange olive oil, freshly squeezed tangerine juice, honey-sweet diced mangos and himalayan pink salt.

Buon appetito!

Serves 4 as appetizer

INGREDIENTS:

• 4 large dry scallops (large), sushi grade, each sliced in 3 rounds
• juice from 1 honey tangerine
• 1 mango, peeled and diced finely
• 4 radishes, shaved with peeler or mandoline - (watermelon radishes if you can find them!)
• 2 Tbsp blood orange olive oil
• a pinch of microgreens
• a few grinds of pink himalayan salt or sea salt

DIRECTIONS:

1. On plate, arrange radishes forming 3 flower patterns. Mound mango atop the radishes.
2. Place one slice sea scallop atop each mango round.
3. Garnish with microgreens and an additional mango piece.
4. Drizzle each plate with olive oil and tangerine juice.
5. Finish by grinding salt atop each plate as you serve.

Cajun Fish Sandwich Part II (aka Jerked Tilapia Tacos)

Sandwich?! Clearly, those are fish tacos! What am I talking about? We made tonight's dinner from almost the exact same ingredients as last night's Cajun Fish Sandwich.

People give me a lot of reasons why they don't cook more often: Not enough time; Too much effort for just one or two; Too much food left over; Throwing excess groceries away. Madness, I say! By creating multiple meals from similar ingredients you can use up your entire grocery inventory, ensure you get a healthy dinner, and save yourself money.

With a little creativity, you can transform the ingredients from one dinner into a completely different meal the next day. Corn tortillas are cheap, versatile wrappers for many dishes, so we almost always have them on-hand. Yesterday's goat cheese-yogurt remoulade became a faux-buttermilk dressing once thinned by whisking with a touch of water. We changed the fish seasoning to Jamaican Jerk and made a quick salsa of leftover tomatoes, jalapeno, onion, avocado, lime juice, and cilantro. Everything we had was leftover from other meals. Proof: The salsa's jalapeno, lime, and cilantro, and the red cabbage came from the Citrus-Sesame Scallops on Soba a few nights ago!

Serves 2

INGREDIENTS:

• 4 corn tortillas
• 1/2 lb tilapia filets
• blackened or jerk seasoning
• 1/2 avocado, diced
• 2 small tomatoes, diced
• 1 slice onion, minced
• 1 clove garlic, minced
• juice of 1 lime
• 1/4 cup cilantro, minced
• 1/2 jalapeno, minced
• cooking spray-oil

• 1 cup chopped romaine
• 1 large carrot julienned
• 1 slice onion, minced
• 1 large tomato, diced
• 1 oz goat cheese
• 3 Tbsp plain non-fat greek yogurt
• 1 tsp lemon juice
• 1/2 tsp cracked pepper +/-
• 1 Tbsp water +/-
• 1 Tbsp cucumber, minced
• 2 Tbsp carrot, minced

DIRECTIONS:

• Prepare salad first by combining romaine, carrot, onion and tomato in large bowl. In separate bowl, whisk together remaining ingredients (goat cheese through carrot). Add more water if necessary. Mix dressing into the salad and set aside in refrigerator.
• Prepare salsa ingredients by gently mixing avocado, tomatoes, lime juice, cilantro, garlic, and onion. Set aside.
• Coat fish with seasoning. Preheat skillet or pan to medium high and coat with cooking spray.
• Add fish and cook about 5 minutes per side until flaky.
• Add tortillas to skillet and warm until pliable.
• Fill tortillas and serve with salad!

Cajun Fish Sandwich - Clean Eating!

Repeat after me:

We do not diet. Not the Atkins diet, the grapefruit diet, nor crazy cleanses that have us living on nothing but honey, lemon juice, and cayenne pepper for days. We believe a healthy body is the first and most important step towards happiness.


(Phew! All done!)

I'm not talking about having a certain body type, but rather having a healthy body inside and out. Commercial media bombards us daily with new get-slim-quick tricks and new fat-loss miracles. Today's fad diet flatly contradicts yesterday's, and none of them seem to actually work. Want to know what diet works wonders? The Common Sense Diet.

Eat natural foods without preservatives. Portion appropriately. Eat small, well-balanced meals every few hours. Cut out white flour, refined sugar, and wasted calories. Shocking, right?

We don't eat perfectly all the time, but the majority of our meals are relatively clean. From a breakfast of real oatmeal with fresh berries and soy milk, to a snack of non-fat greek yogurt with a swirl of low-sugar jam, we keep our bodies fueled as they want to be - with real food.

Not only was this sandwich delightful, but it's good for you - high protein, low carbohydrate, non-processed, fresh food that's easy to make! Flaky and spicy hot tilapia is cooled off by a refreshingly unique goat cheese and yogurt dressing that trumps any mayo on the planet!

Inspired by a recipe in Clean Eating Magazine March/April 2010

INGREDIENTS:

• 2 Orowheat whole wheat sandwich thins
• 2 filets of Tilapia
• 1 Tbsp olive oil
• cajun spice mix (or blackening seasoning)
• 2 romaine lettuce leaves
• 1 tomato, sliced
• 2 slices red onion

• 1 oz goat cheese
• 3 Tbsp greek non-fat yogurt (plain)
• 1 tsp lemon juice
• 3 Tbsp cucumber, diced
• 1 Tbsp carrot, shredded
• cracked pepper
• 2 Tbsp minced parsley

• 10 grape tomatoes, halved
• 1 cup cucumbers, halved and sliced
• 1 large carrot, julienned
• 1/4 cup minced flat leaf parsley
• 1/4 cup diced red onion
• handful romaine, chopped
• cracked pepper
• 1/4 tsp garlic powder
• 1/2 tsp extra virgin olive oil
• 1 Tbsp red wine vinegar

DIRECTIONS:

1. Prepare side salad: mix all ingredients in large bowl. Set in fridge while you do everything else.
2. Prepare goat cheese and yogurt dressing: Mix all ingredients in small bowl.
3. Heat pan over medium high with 1 Tbsp olive oil.
4. Coat fish in blackening seasoning.
5. Add fish to pan and cook about 5 minutes per side. When fish flakes easily, it is done.
6. Assemble: Top warmed bun with lettuce, tomatoes, onion, fish and the delicious goat cheese dressing.
7. Serve with the fresh side salad!

Citrus-Sesame Scallops on Soba

Looking for a clean meal packed full of nutrition and flavor? Look no further! This meal suits a weekday perfectly with a healthy blend of ingredients and only a few steps. Even better, the leftovers' flavor intensifies overnight and makes an outstandingly refreshing cold soba noodle salad for lunch the next day!

Nothing makes an average work day better like knowing you have a delicious, healthy meal to look forward to at lunchtime. This recipe serves 4 for dinner, or 2 dinners and 2 lunches. The vegetables are tossed raw with the sauce and hot noodles to retain their crunch and bright color. A sprinkle of furikake, squeeze of fresh lime, and a few cilantro sprigs finish it off with an ultra fresh zing of flavor.

For beautiful, perfectly cooked scallops, keep a lookout for dry scallops. We prefer to buy the absolute freshest scallops available for dishes where they're center-stage, and use frozen for mixed seafood dishes and soups. These beauties came from Santa Monica Seafood and were well worth the fishmonger's bill! Remove the foot (the small piece of meat attached to scallop's edge) and discard (or, like us, feed to your spoiled cats!). Pat the scallops nicely dry with paper towels and sprinkle with salt and pepper. Once in the pan, only touch the scallops once to flip them and once to remove them. Not messing with them is crucial to getting that delicious golden crust! We can't stress this enough!

Serves 4

INGREDIENTS:

• 12 large Dry Scallops, fresh (see above for prep instructions)
• 2 Tbsp sesame oil
• 1 bundle buckwheat soba noodles
• 3 green onions, sliced diagonally
• 1 large carrot, julienned (we use on like this)
• 1/4 head of purple cabbage sliced
• 1/2 cup Napa cabbage, sliced
• 1/2 cup sweet onion, shaved
• 1/2 cup minced cilantro
• lime wedges for garnish
• furikake (optional)

• 1 cup tangerine or orange juice (fresh squeezed)
• 1 small shallot, chopped
• 2 Tbsp ginger, grated
• 6 cloves garlic, minced
• 2 Tbsp toasted sesame oil
• 4 Tbsp ponzu sauce
• 1 tsp chili oil
• 1 Tbsp soy sauce
• 1 tsp jalapeno, minced

DIRECTIONS:

1. Using immersion blender or food processor, blend tangerine juice through jalapeno and taste. Adjust seasonings to your taste. Set aside.
2. Bring large pot of water to boil.
3. Prepare vegetables (above), set aside.
4. Boil soba for 5 minutes or until tender. Do not overcook.
5. Drain and return soba to same pot. Add sauce to taste. Toss. Keep warm over low heat.
6. Heat 1 Tbsp sesame oil in skillet over high heat.
7. Add scallops to pan, swirling each scallop lightly in oil and moving to the outside of the pan, so that you can continue adding scallops.
8. Cook 3-5 minutes, watching carefully as the bottoms turn golden and the bottom third of the scallop turns opaque (from translucent).
9. Add last 1 Tbsp sesame oil to pan. Flip each scallop with spatula. Set again for 3-5 minutes until golden crust forms.
10. Toss vegetables with hot soba and arrange on plate. Top with scallops, cilantro, a few lime wedges and a few shakes of furikake.
11. Enjoy!

Parchment Baked Spaghetti & Meatballs

Spaghetti + Meatballs + Tomato Sauce = Happiness.

This week crawled by, and by 4 pm Friday I wanted some serious comfort food. Fleecy pajamas, fuzzy slippers, and a glass of 2008 Layer Cake Shiraz eased my transition to weekend mode.

This recipe caught my eye and I completely failed to escape it's carb-and-meat-fueled grip on my soul. I knew it wouldn't take much to convince Adam; it took just one word: Meatballs.

Par-cooking and baking in parchment both give this meal a special touch. The sauce thickens and coats the spaghetti, cooking it perfectly despite the short boiling time. Satisfaction, achieved.

With any recipe, use your imagination! Use ground beef, ground veal, sausage, or whatever strikes your fancy. Let's talk about tomatoes. I highly recommend you find and stock some canned San Marzano tomatoes - diced, crushed and whole. Why such a fuss over canned tomatoes? Winter tomatoes suck. Even here in sunny California, they completely lack summer tomato character. San Marzano, Italy is known for producing some of the world's finest tomatoes; particularly for making sauces. They've even been officially designated as the only tomatoes allowed in Vera Pizza Napoletana (True Neapolitan Pizza). In a nutshell (or a can!) these tomatoes are your friends - get some!



nom...

Serves 4-6
 
INGREDIENTS:

• 1 - 8" Hot Italian Sausage
• 1/2 lb Ground Veal
• 1 lb Ground Beef (I used sirloin)
• 2 cups breadcrumbs (from day old baguette or rustic loaf)
• 2 Tbsp milk
• 3 Tbsp minced parsley
• 3 cloves garlic, pressed
• 2 tsp dried oregano, crushed
• salt and cracked pepper
• 1/3 cup minced onion
• 2 Tbsp olive oil
• shaved or grated parmesan (the good stuff, please)
• 1 lb spaghetti
• parchment paper (oven safe! NOT wax paper!)

• 8 cloves garlic, chopped
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 carrot, chopped
• 1 Tbsp olive oil
• 1 can crushed San Marzano tomatoes
• 1 can whole peeled San Marzano tomatoes
• 1-2 tsp red chili flakes
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1/4 cup red wine vinegar
• salt and cracked pepper

DIRECTIONS:

1. Sauce: Heat 1 Tbsp olive oil in stock pot over medium-high heat. Add garlic, onion, celery and carrot and saute 3-5 minutes.
2. Add crushed tomatoes, add whole tomatoes (crushing lightly with your hand), and all the rest of the ingredients.
3. Cover and reduce heat to a low simmer while you do everything else.
4. Meatballs: In small bowl, mix milk and breadcrumbs. Squeeze breadcrumbs to remove excess liquid. Discard liquid. 
5. Mix meat, garlic, onion, parsley, oregano, salt and pepper with breadcrumbs. Don't overmix! 
6. Refrigerate in bowl for 15 minutes.
7. Bring water to boil in a large pot (for pasta). Preheat oven to 350'. Prepare large baking sheet by tearing two 18" pieces of parchment paper. Fold each sheet in half and then in half the other way. Open and lay one piece down on baking sheet. Set aside.
8. Create meatballs by rolling 1"-2" balls and setting aside on cutting board.
9. Heat 2 Tbsp oil over medium-high in large non-stick or cast iron skillet or pan. 
10. Add meatballs to pan and brown on all sides. Should take about 5-8 minutes total.
11. Remove meatballs to plate.
12. Boil spaghetti for 3 minutes only.
13. Drain and toss with as much sauce as you like.
14. Place pasta / sauce on the parchment paper lined baking sheet. Arrange meatballs on top. Top with a generous sprinkling of parmesan. 
15. Place other sheet of parchment on top. Crimp edges together (I kind of crimped and rolled) to form a tight packet, sealing the pasta completely.
16. Bake for 15 minutes.
17. Remove, plate and garnish with additional Parmesan if desired.

Lighter Lobster Corn Chowder

Chowder? Light? Am I off my rocker? No more so than usual.

I love dairy. I love, love, love it. Dairy, however, doesn't really love me back. Not only that, many dairy products are high in fat and calories - completely contrary to my healthy eating regimen. I firmly believe in eating a balanced diet containing everything in moderation. Bacon will not kill you. Neither will butter. Nor meat, a glass of wine, or good old mashed potatoes. I've found that my body is happiest in harmony with fresh, whole foods as unprocessed as possible. Reducing and removing fake white foods from my diet (white flour, white sugar, refined, nutrient-removed ingredients) I've found that I have tons of energy and that my body is happy, healthy and strong.

Being healthy doesn't imply eating tasteless, boring food, but it requires creativity! We wanted to use a few lobster tails we bought on sale (frozen) in a rich, comforting chowder similar to this one, but lighter for a mid-week meal. After a bit of brainstorming, we decided to try a cauliflower puree to thicken the base in lieu of the heavy cream that traditionally thickens chowder. I refused to part with my starting touch of bacon, because the flavor that bacon imparts is irreplaceable! I also used a splash of cream for color.

Hooray for replacing high fat, high calorie cream with a vegetable! Cauliflower is high in vitamin C (1 cup has almost 100% of your daily requirement), vitamin K, folate, fiber and very few calories!

Serves 6

INGREDIENTS:

• 2+ 6oz lobster tails (use more if you have them! Feel free to use shrimp, or whatever's handy)
• 3 thin slices or 1 thick slice bacon, diced
• 1 Tbsp olive oil
  
• 1 yellow onion, diced
• 8 cloves garlic, peeled & chopped
• 1 large carrot, diced
• 2 ribs celery, diced
• 1 tsp jalapeno, minced
• 1 small red bell pepper, diced
• 1 small poblano or pasilla chili diced
• about 1 cup corn kernels (canned, frozen or fresh)
• 1 can creamed corn
• 2 bottles clam juice
• 3-4 cups chicken broth
• salt, cracked pepper, cayenne powder
• 1 head cauliflower, cut into florets
• 1/4 cup milk
  
• 2 potatoes (small), cubed
  
• 1/4 cup minced chives
• splash of cream (under 1/4 cup)

DIRECTIONS:

1. Place potatoes in a small pot and cover with water. Bring to a boil with lid on and simmer until tender. Drain and set aside.
2. Steam cauliflower florets until very tender. Allow to cool slightly. Place in food processor with 1/4 cup milk and puree until as smooth as possible. Set aside. (Can be done in batches, if necessary).
3. Place diced bacon in soup pot and bring to heat over medium-high. Cook for 2 minutes. Add onion, garlic, poblano, bell pepper, celery, carrot and jalapeno and 1 Tbsp olive oil. Saute for 5-8 minutes until tender and fragrant.
4. Add clam juice, corn and creamed corn along with as much chicken broth as you'd like. (If you like chunkier chowder, then use less. If you like thinner chowder, use more).
5. Add cauliflower puree, salt, pepper and cayenne.
6. As the soup heats (over a nice simmering medium), the cauliflower will continue to disintegrate, thickening the soup. Simmer for 15 minutes.
7. Meanwhile, steam lobster tails about 5 minutes. Remove from shell and chop into bite size pieces.
   
8. Add potatoes, lobster and chives to soup. Adjust seasonings.
9. Stir in cream, heat through and serve!
   

White Pizza Soup with Mozzarella Breadsticks

Hey there, campers! It’s your friendly neighborhood .ЯR. here with my first solo post on the Bite Me Kitchen.

A few weeks ago, Rose and I made a Wild Mushroom Soup that we both loved. It reminded me vaguely of a liquefied mushroom pizza, and once my mind linked the words pizza and soup, I became obsessed with crafting a soup based on my favorite pizza: Italian Sausage, Mushroom, and Onion. You may think ‘obsessed’ is just exaggeration, but Rose swears I woke her up in the middle of the night, said the words “pizza soup”, and promptly fell back asleep. I flatly deny this.

Everyone knows a pizza has 3 main ingredients: crust, sauce, and cheese. The soup would take care of the sauce, so I had only to incorporate the crust and cheese to accomplish my mission. I considered making it a’la French Onion Soup, but it seemed like a mess, and hard to do more than a bowl or two at a time using only our counter-top convection oven.

Enter: Mozzarella-Filled Garlic Breadsticks. Problem solved. Add some spears of mozzarella to some store-bought pizza dough, and voila! Pizza soup: Done.

Enjoy!

INGREDIENTS:

• 1 lb Italian chicken (or pork) sausage
• 2 large yellow onions, chopped
• 8 cloves garlic, chopped
• 10 cups chopped mushrooms (roughly 2 portabellos, 2 large handfuls of oyster mushrooms, 30 creminis and a handful of button mushrooms). Large mushrooms sliced, small mushrooms quartered.
• 1 Tbsp crushed fennel seed
  
• 1/2 cup + fresh Basil, chiffonaide
• 5 Tbsp dried Oregano (or 1/3 cup minced fresh)
• 1/2 cup dry sherry
• salt and pepper
• crushed red pepper
• 3-32oz cartons chicken stock
• 1/2 cup pearled barley
• 1-16oz container reduced fat sour cream

• 1 package fresh pizza dough (Trader Joe's is perfect)
• Mozzarella cheese, cut into sticks 1/4" thick
• Garlic oil, for brushing (if you don't have, use regular olive oil)
• Garlic salt (or mix garlic powder and salt)

DIRECTIONS:

Soup:

1. Brown sausage in large stock pot over medium high heat.
2. Remove with slotted spoon and transfer to paper-towel lined bowl to drain.
3. Add onions and garlic to remaining sausage fat and cook until beginning to turn golden.
4. Add mushrooms, and saute until softened about 5-7 minutes.
5. Add sherry, half basil, half oregano, crushed fennel seeds, salt and pepper and cook until the alcohol smell has evaporated.
6. Add 2 cartons chicken stock, rest of herbs, crushed red pepper and sausage, simmer uncovered 15 minutes.
7. Meanwhile bring 1 carton of chicken broth to a boil in small pot. Add 1/2 cup pearled barley, stir and cover, reducing heat to low. Simmer for 30 minutes.
8. Add barley and any remaining liquid to the soup pot.
9. Ladle 1-2 cups soup into a mixing bowl. Stir in sour cream. Using an immersion blender, blend the soup and sour cream together. If you don't have an immersion blender, use a blender or food processor.
10. Return soup to pot and simmer for another 5 minutes. Adjust seasonings.
11. Ladle soup into bowls, garnish with shaved parmesan and serve with breadsticks (see below)

Mozzarella Breadsticks

1. Preheat oven to 450'
2. Line baking sheets with parchment paper.
3. Slice mozzarella into sticks about 1/4" wide.
4. Divide dough into golf ball sized portions.
5. Roll each out into breadsticks, about the diameter of a nickel.
6. Press mozzarella stick into the breadstick and pinch dough over the top to enfold the mozzarella completely.
7. Place on baking sheet, brush with garlic oil and sprinkle generously with salt.
8. Bake until golden brown (about 8-10 minutes).
   

Weeknight Chili with Wheat Berries

If you haven't heard yet, it's raining in southern California. We are actually having what the rest of the country considers "winter". Even as I type this, I keep getting Severe Weather alerts on my laptop. They alert me to the fact that it will continue to rain. Never fear dear reader, we are safe here at The Bite Me Kitchen and neither of us are prone to melting from a little water.

You know what's better than finally being home at the end of a long day at work, in fresh fleecy pajamas while rain patters outside? All of the above with a big bowl of chili. Trust me, it rocks. Chili doesn't have to mean pounds of ground meat sizzling with fat and flavor. Chili can be redefined, refined, and crafted to encompass a whole slew of nutrients.

Please say hello to our new friend, Wheat Berry. They are whole, unprocessed wheat kernels and are high in protein and fiber. Fiber and protein make you feel fuller faster and keeps your belly happy for longer. This is the whole grain Holy Grail: the unprocessed kernel complete with endosperm, bran, and germ. It's what your white bread is made out of after they take out: fiber, folic acid, protein, B-complex vitamins, and vitamin E.

These one-pot meals are a great way to get your fresh vegetables. Dice up whatever you have handy and try to tuck in a wide variety of colors. Use any lean ground meat you have, or for a vegetarian version, omit the ground meat (or use Morningstar Soy Crumbles) and use vegetable broth in lieu of chicken broth.

Enjoy!


Serves 6

INGREDIENTS:

• 1/2 cup wheat berries
• 1 1/2 cups chicken broth
• 1 Tbsp olive oil
  
• 1/4-1/2 lb lean ground meat
• 1 yellow onion, chopped
• 8 cloves garlic, minced
• 1 large yellow bell pepper,chopped
• 1 large poblano (or pasilla) chili, chopped
• 1/2 jalapeno, minced
• 2 cans black beans, undrained
• 1- 28oz can diced tomatoes
• 2 tsp Chili powder
  
• 1 Tbsp Oregano
• 2 tsp Cumin
• 1 tsp Cayenne
• Salt and Pepper
• 1/3 cup chopped cilantro

DIRECTIONS:

1. Combine broth and wheatberries in small pot and bring to a boil. Reduce heat, cover and simmer for 1 hour until berries have split open and are chewy.
2. Meanwhile, heat 1 Tbsp oil in large pan over high heat. Add meat and saute until browned.
3. Add onions and garlic, saute until fragrant 2 minutes.
4. Add peppers of all kinds, and saute 2 minutes.
5. Add tomatoes, beans and spices. Stir to heat through, about 5 minutes.
6. Adjust spices as necessary. We like stuff hot, so increase the heat. I usually don't even measure, I go by color!
7. Simmer chili for 15 minutes.
8. Add wheat berries, stir through.
9. Serve and garnish with cilantro.
   

Gnocchi with Swiss Chard, Cannelini Beans and Tomatoes

I can't stop eating this dish. I think I need an intervention. The week begins and already I'm plotting which day I'll slip in this meal.

It has everything you need to keep you full, satisfied, and coming back for more! Tucked into this seemingly indulgent meal are leafy dark greens (vitamins, minerals, and fiber), low-fat proteins, whole grains, tomatoes (lycopene and vitamins), and beans (fiber and protein). The rich flavors masquerade as a decadent Italian pasta dish so well that you hardly notice how healthy is is! Spicy chicken sausage, a generous sprinkling of dried herbs and finely grated Parmesan provide a flavor boost!

Even if you think you don't like gnocchi, give this version a try. Instead of the traditional soggy pillows of tasteless goop, this gnocchi preparation stands a out with nutty flavor and toothsome texture. Check your market for "shelf stable" gnocchi that is on the shelf (non-refrigerated) and is sealed in airtight plastic. I use whole wheat if available, but as always, use what is on hand! If you absolutely, positively, refuse to try gnocchi there is still hope for you: you can substitute pasta - perhaps medium-sized shells.

We usually make the portion for 4 and save the rest for the next day's lunch ! It reheats perfectly in a pan or in the microwave.

Inspired by Eating Well
Serves 4

Ingredients

• 1 package (+/- 1 lb) Italian Chicken sausage
  
• 1 Tbsp olive oil
  
• 1 16-ounce package gnocchi (wheat or white, dry packed - not frozen)
  
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup water
• 6 cups chopped swiss chard
  
• 1 28 ounce can diced tomatoes (preferrably San Marzano)
  
• 1 15-ounce can cannelini beans, rinsed
• cracked pepper, salt, chili flakes
• 1 tsp ea dried oregano, dried basil
  
• 1/4 cup finely shredded Parmesan cheese

DIRECTIONS:

1. Heat wok or chef's pan over medium-high. Remove chicken sausage from casing and add to pan. Break up with spatula. Continue cooking until browned, about 5-6 minutes.
2. Reduce heat to medium and add gnocchi to remaining chicken sausage oil and cook, flipping occassionally. They may stick to the pan. Add 1/4 cup water and cover loosely so that the gnocchi steam in the pan. Continue cooking until plump and done to taste (yes, you get to eat a few!) They should taste soft and not floury. Remove from pan and set aside.
3. Add 1 Tbsp oil, onion and garlic to the pan and cook, stirring, over medium heat, for 2 minutes. Add chard and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes with juice, beans, salt, herbs, pepper and bring to a simmer.
4. Cook until everything is well heated and the chard is softened. Stir in the gnocchi and heat through.
5. Ladle into bowls and garnish with shaved parmesan!
   

Seared Duck with Fig Balsamic Reduction & Potato-Pear Hash

DUCK! No, no, I'm not throwing things, I'm cooking!

I've never cooked duck before. Granted, this is just a duck breast, so it seemed like no big deal.  It wasn't until I had the damn thing in the pan that I wondered how one knows it's done.  It's thick and it's a bird, so like chicken it can't be served partially cooked.  Nervously, I forged ahead and emerged successful!

I had a bit of an unfair advantage when it came to the reduction...this wonderful woman Velma gave us a jar of Fig Conserve that she made for Christmas.  I've been eyeing that cute little jar ever since and when this recipe came to mind, I knew her conserve would be just the thing to push it from good to perfect.  Was I ever right!  I will have to see if I can beg or plead the recipe for this stunning fig and citrus medley.

Potato-Pear Hash? With cipollini onions? Cooked in duck fat? Oh yes we did!  Most definitely not one of our healthy week-night meals, this indulgence was completely worth it.  The chunks of pear disintegrated into a sweet, caramelized paste that coats the browned potatoes and the semi-firm onions into complete hash heaven.  Fresh minced sage provides a well-needed savory kick to the fruity pear notes.

Looks impressive, sounds time consuming, but it only takes half an hour!

Valentines Day is coming up....woo your love, woo yourself, woo a complete stranger, whatever it takes, just make this meal!

From Epicurious
Serves 2

INGREDIENTS:

• 2 duck breasts (frozen are okay, just thaw them)
• salt and cracked pepper
• 2 yukon gold potatoes, boiled until just tender, cut into 1" cubes
  
• 1 ripe pear, halved, cored, cut into cubes
• 8 cipollini onions, blanched, peeled and quartered
  
• 2 tablespoons chopped fresh sage

• 1/2 cup low-salt chicken broth
• 1/4 cup high quality balsamic vinegar
• 1/4 cup fig conserve
  

DIRECTIONS:

1. Using small sharp knife, score duck skin in 1-inch-wide grid pattern. 
2. Season duck generously with salt and pepper. 
3. Heat oil in large skillet over medium-high heat. Add duck; cook about 6 minutes per side for medium. 
4. Transfer to cutting board; tent with foil. 
5. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. 
6. Add pears, onions, and potatoes; sauté until beginning to brown, 6-10 minutes. Stir in sage; season with salt and pepper. Transfer hash to bowl; cover to keep warm.
7. Heat same skillet over high heat. Add broth, fig conserve and vinegar; bring to boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes.
8. Divide hash among plates. Cut duck into 1/2-inch-thick slices; fan over hash. Drizzle glaze over and serve.

 

French Onion Soup (Thanksgiving)

In honor of tomorrow being Christmas Eve, I've decided to post my final Thanksgiving recipe. Timely of me? Hardly. My days have been full of work and pre-holiday preparations! Usually I would squeeze in my blog time at night or on the weekends, but I have given myself the gift of a little bloggy-break for the holiday. Time goes by so swiftly that before you know it the end of the year is nipping at your heels as it whips right past you.

I needed a little time to myself. Peaceful hours to be at home with my love and our kitties. A moment to quietly unwind at the end of the day and sip wild orange tea. A hard workout that clears the mind. A bowl of delicious french onion soup to fill the belly.

We've made this again since Thanksgiving and it is a perfect French onion soup. Richly flavored, each spoonful laden with broth stained onions, a faint hint of red wine and the savory aroma of thyme. The longer this soup simmers, the better it comes out. We've done a quick week-night version which was still good, but not as good.

We hope that you all have a wonderful holiday season and enjoy yourselves!

Adapted from Epicurious

Serves 4
INGREDIENTS:

• 1/4 cup (1/2 stick) butter
• 3 lbs yellow and/or brown, thickly sliced
• 1 head of garlic cloves, sliced
• 1/2 cup red wine
  
• 6 cups beef broth
• 1 teaspoon Dijon mustard
• 2-3 sprigs fresh thyme
  

• 4 bowl-sized baguette slices (thick), toasted
• shredded or thinly sliced Gruyere

DIRECTIONS:

1. Melt butter in heavy large saucepan over medium heat.
2. Add onions and garlic and sauté until very tender and brown, about hour.
3. Add wine and simmer until reduced to glaze, about 3 minutes.
4. Stir in beef broth, thyme and mustard. Simmer 2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)
5. Preheat broiler. Ladle soup into broilerproof bowls.
6. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Happy Holidays!

Can you believe the end of the year is here already!? Wasn't it just summer? Time slipped right out of my hands and this year has been packed with laughter, lessons, love, and changes! I've been a bit remiss here at The Bite Me Kitchen online due to a busy work schedule and the usual bustle of holiday parties and a household of kittens. We adopted two little brothers to keep our Lt. Francois company! We certainly have a houseful of cuteness overload on our hands!




Don't worry, we have been cooking and there will be a ton of recipes posted soon. Here's a sneak peek:

Pizza Blanca Soup

Gnocchi with Swiss Chard, Cannellini Beans & Italian Sausage

Verde Enchiladas with Swiss Chard, Tofu & Mushrooms

French Onion Soup (Thanksgiving)

Profiteroles with Pumpkin Custard & Maple Bourbon Caramel (Thanksgiving)
Scallops over Tangerine-Cilantro Ponzu Soba
From-Scratch Adult Egg Nog

We hope you all have a wonderful holidays with family and friends!

Profiteroles with Pumpkin Custard and Maple Bourbon Caramel

I've wanted to make profiteroles since I first saw them in Thomas Keller's The French Laundry cookbook. Cookbook is such a paltry word for such a Tome of Culinary Magnificence! When I bought The French Laundry I pored over each page until late in the night, my mind swimming with concoctions and inspiration. I was the schoolboy who found dad's Playboy's. It was the first time I had witnessed someone expressing an evolved and thorough passion for all aspects of food in the same way I did. I was captivated by the care shown for each ingredient, the laborious journey of each aspect of the meal, the reverence with which each dish was created. Once I saw Keller's profiteroles, sandwiching smooth vanilla ice cream and drizzled with a dark chocolate sauce, I mentally tagged the recipe numerous times. This I would make! I am totally intimidated by pastry, are you? I can bake surprisingly well, but the minute I hear the word pastry I run for the hills. Listen very closely...

THESE ARE SO EASY TO MAKE.

Not only that, but the dough is pate choux which means it's the same dough that makes gougeres, eclairs, profiteroles, beignets, and all kinds of savory or sweet bites! This version uses a pumpkin custard that emulates the luxurious feel and spiced aroma of pumpkin pie, with a unique twist. The maple-bourbon custard is simply divine and would be wonderful over just about anything!

Slightly altered from this recipe

INGREDIENTS: 
Maple caramel

• 1 cup brown sugar
• 1/4 cup maple syrup
  
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup heavy whipping cream
• 1/4 cup bourbon
• 1/4 teaspoon vanilla extract

Pumpkin custard

• 1 1/2 cups whipping cream
• 1 cup + 2 TBSP canned pure pumpkin
• 1.5 teaspoon ground allspice
• 1.5 teaspoon ground ginger
• 1.5 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/8 cup sugar
• 4.5 large egg yolks

Profiteroles

• 1/4 cup water
• 1/4 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter
• 3/4 teaspoons sugar
• 1/8 teaspoon salt
• 1/2 cup all purpose flour
• 2 large eggs
• 1/2 large egg yolk

DIRECTIONS:

1. For maple caramel:
   Stir sugar, syrup and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.) 
2. For pumpkin custard:
   Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
   Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.) 
3. For profiteroles:
   Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.
   Spoon  mounds of batter about the size of eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 15 minutes longer.  Reduce heat to 325 and continue to cook until they sound hollow when tapped on the bottom. Check often and slice one open as a test. it should have plenty of airy hollows, but not be wet inside. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)
4. Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce.

Cornbread Stuffed Game Hens Wrapped with Prosciutto

Having a small family means Thanksgiving doesn't necessarily imply turkey! In fact, I've never cooked a turkey in my life. I talked to a number of people this year who sighed saying that they were "having turkey again". Some people like turkey, but it sounds like there's quite a few of you who would like something different! This year I made Cornbread Stuffed Game Hens Wrapped with Prosciutto. They were perfect: crispy skin, moist and flavorful meat, and a rich stuffing infused with the hen's juices.

Turkey that can take all day, but these little gals only took an hour. We made a few extra, and they were delicious the next day, and the day after that in this soup. Our hens were a bit large to serve one whole to each person, so .ЯR. split them down the back with a large knife. They sliced in half perfectly revealing an even prettier shot than the one above. No picture of that, as I was starving, sorry!

We will definitely be making these year-round; I can think of a million stuffings to fit each season! If you're tired of turkey, talk to your family about trying something new, I guarantee that these hens will not disappoint! No basting, no brining, no thawing, no wondering how long it will take, no waiting, no oven toiling all day. Easy, fast, impressive.

Inspiration Here

INGREDIENTS:
Cornbread Stuffing:

• 7 Tbsp butter
• 1 3/4 cup cornmeal
• 1 1/4 cups all purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 3 large eggs
• 3/4 cup (lightly packed) grated cheddar
• 1 1/3 cups frozen corn kernels, thawed, drained
• 3 stalks celery, chopped
• 3/4 cup onion, chopped
• 7 cloves garlic, minced
• salt, pepper
• 2 Tbsp fresh sage, minced
• 1 large egg, beaten to blend
• chicken broth or melted butter to moisten stuffing

Hen:

• 4 1 1/4- to 1 1/2-pound Cornish game hens, rinsed, patted dry
• 2 tablespoon chopped fresh sage
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 4 slices prosciutto

DIRECTIONS:

1. Make sure your hens are thawed. I called my butcher ahead of time and had him do it for me.
2. Cornbread: Preheat oven to 400°F. Butter 9x9x2-inch baking pan.
3. Mix cornmeal and next 5 ingredients in bowl. Add 7 tablespoons butter and cut in with pastry blender (or fingertips) until mixture resembles coarse meal.
4. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese.
5. Transfer to prepared pan. Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes.
6. Cool 20 minutes in pan on rack. Remove from pan and cube enough for 4 cups, eat the rest! Allow to sit out and harden for a day (or bake further at low heat to dehydrate a bit).
7. Stuffing: Saute onion, celery and garlic in pan with 1 tbsp butter. Mix about 4 cups bread cubes with all other stuffing ingredients in large bowl. Depending on how dry it is, add some melted butter or stock, until the dressing is damp but not wet. Set aside.
8. Hens: Sprinkle cavity of each hen lightly with salt and pepper. Pack 1 cup stuffing into each (place any leftover stuffing into buttered ramekins and cover with foil). Skewer cavities closed with toothpicks or turkey lacers.
9. Tuck wing tips under; tie legs together to hold shape.
10. Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens.
11. Preheat oven to 400°.
12. Heat oil in large nonstick skillet over medium-high heat.
13. Place 2 hens in skillet. Sauté until brown, turning often with wooden spoons (to prevent tearing skin), about 10 minutes. Transfer to rimmed baking sheet, breast side up. Repeat with remaining hens.
14. Drape strip of prosciutto over breast of each hen and tuck under wing. (Place any ramekins of stuffing on baking sheet with hens.)
15. Place hens (and extra stuffing) in oven. Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes. Ours were large so it took about one hour. Use a meat thermometer!!! (Roast stuffing 30 minutes.)
16. Cut strings off hens. Transfer hens to plates. Halve down the backbone and serve.
    

Bruschetta: Broiled Ricotta & Sun-Dried Tomato Relish (Thanksgiving)

Menu planning is challenging and delicate. Too much food too early and your guests have no room for the main course. Not enough, and your guests (well, my guests, at least) are tipsy on wine. Little bites, bursting with flavor, serve to keep company occupied while you prepare the rest of the meal.

This unique twist on bruschetta will pique everyone's interest. Creamy ricotta, zingy lemon zest, buttery sliced olives and sun-soaked tomatoes result in a gratifying two-bite appetizer. The relish can be made ahead of time, so you can be party-ready in 5 minutes!

Makes 20 bruschetta
Inspired here


INGREDIENTS:

• 1 french baguette, sliced into 20 peices
• 1/4 cup olive oil
  
• 1 cup Ricotta
• 1 jar oil packed sun-dried tomatoes, finely julienned
• 1 Tbsp shallot, finely minced
• 2 tsp lemon zest
• 2 tsp parsley, minced
• salt & cracked pepper
• 1 tsp red wine vinegar
• 1/2 tsp red chili flakes
• 1/2 cup sliced green olives or kalamata olives

DIRECTIONS:

1. Preheat broiler.
2. Arrange baguette slices on baking sheet. Brush tops with olive oil.
3. Broil until lightly golden 1-2 minutes.
4. In bowl, combine sun-dried tomatoes through olives. Stir.
5. Smear chunk of ricotta on each baguette slice, top with a pinch of tomato relish.
6. Broil 1-2 minutes until warmed and bubbly.
7. Serve.