Plank Roasted Pears

I realize I haven't blogged in a while and people have been asking me to post something ... anything! I wanted to be sure it was post worthy and OMG .... this is! Thanks to my gal pal Lara Barnum for testing this recipe with me and being such good company all the time.

This recipe will feed four as a nice side (to grilled pizza). Or four lunching ladies as the main dish.

2 cedar (or your choice) grilling planks, soaked in water for at least 1 hour before using.
4 large Anjou or Bartlett pears
2 TBSP unsalted butter, melted
2 TBSP honey
1/2 cup Gorgonzola, crumbled
4 cups mixed green salad

1/4 cup Lemon Caesar Vinaigrette (optional)

Lemon Caesar Vinaigrette

2/3 c EVOO
3 TBSP fresh lemon juice
2 TBSP anchovy paste
1 TBSP white balsamic (or whatever vinegar you like)
1 TBSP lemon zest
1 clove garlic minced

Prepare fire in grill. Let it get super hot. You can prepare Lemon Caesar Vinaigrette while your grill gets hot. Cut pears in half length wise (leaving stems in tact for presentation). Remove core. On baking sheet, place pears core side up. (I cut a flat surface on the bottom to create a level canvass). In bowl, mix melted butter w/honey. Brush pears with this mix. Sprinkle pears w/cheese.

Place planks on the hot grill grate and close lid. When planks start to smoke and pop (and smell heavenly) about 3-5 mins, open lid and turn planks over. Place pear halves on planks core side up. Cover and roast for 12-15 mins until pears are scorched around the edges and the cheese has melted (OMG YUM!!). Serve over mixed green w/Lemon Caesar Vinaigrette.

The photo shows the plank on fire, but don't worry the pears were delicious and I plan on making this again and again!

Tina's Tipsy Today - Spa Water!

This isn't REALLY a recipe, and a lot of you already know this yummy alternative to water. I try to drink around 60+ ounces each day, and that can get ... well ... boring! Slice lemon and cucumber (I like the English cukes) into a pitcher and sip on it all day. It also helps me to hold off the afternoon "snack attacks". If you have any other "get more water tips" feel free to share below! I'm always looking for ideas.
* Just a note, this really doesn't keep well overnight and can get bitter tasting on the 2nd day, so only make what you will drink in a 24 hour period.

WINE TIME - Cupcake Prosecco

This will be my first wine review. Not that anyone cares what I think or drink ... or maybe you do! It seemed only appropriate with my love of Prosecco that the first review be about this unoffensive little drink.

For those that don't know what Prosecco is, it is an Italian sparkling wine made in the northern Veneto region. It is not too sweet and not to dry. It has a lower alcohol content than most wines, but higher than beer. Usually around the 10-11% range. A lot of people who don't like sparkling wine, really do like Prosecco.

While living in Italy I had the unique opportunity to travel the Prosecco Road and stop into countless wineries, sample and buy direct. I could get an outstanding bottle for around 4 Euro (in those days that was about $7, now the exchange rate is even better and it would be around $5.50 - $6) I miss those days! This first photo was taken in August shortly before harvest:

The following photo is of the Prosecco grape from which my little darling is made!

Enough about me ... on to the review!

I've sampled different wines from the Cupcake winery and all seem to be well done, mass produced, mainstream, and reasonably priced. For more info on Cupcake, I've provided a link:

http://www.cupcakevineyard.com

When I saw Wegman's had Cupcake Prosecco priced at $8.99 a bottle, I thought "well, that ain't too bad sister". So I picked up a bottle and am now sipping my first taste. Here is how Cupcake describes this wine in snooty wine language:

This Prosecco offers a lively fruity nose of peaches and nectarines which persist to the palate with soft, creamy citrus accents that finish with a gratifying burst (OH MY!!!).

OK, whatever ... in Tina language .... There is nothing bitter or offensive about this Prosecco. Sure, I taste the peaches and nectarines, but what stays with me is the freshness of the drink entirely and zero bitter after taste. At $8.99 a bottle, you really can't go wrong and it is a guaranteed crowd pleaser. I've never known anyone who has tried Prosecco and hasn't loved it. If you are serving this to wine snobs (please snobbersons, get real,  I see you hiding in the corner drinking The Cube anyway), I would pour in a separate room and serve on a tray. The only turn off may be the generic perception of the Cupcake Vineyard name. They don't seem to do anything outstanding, but they also don't do anything bad! And the price is always right.

Thank you for reading, I consider it my obligation to you, the reader, to sample wine and report on it. And I do it with abundant joy! Until the next WINE TIME! Cin cin!

Mexican Corn Soup

Unlike my previous post of Guy Fieri's soup that only needed a few tweaks. This one was tweaked so much, I really can't give credit to Ingrid Hoffmann, except to say I used her base, which was so bland and boring I fell asleep while stirring. Seriously Ingrid, I love ya honey, but don't be afraid of  little flavor and a dash of spice. Also, the original recipe called for flat leaf parsley instead of cilantro. I can only assume Ingrid, or someone near and dear to Ingrid does not like cilantro, b/c I tried the soup both ways, and cilantro was clearly the right choice. But if you are one of those who has a strong dislike for coriander seed's leafy product, then flat leaf parsley will do. Sorry, all was consumed at cooking club before I could snap a photo!

Serves 4 hungry people as a meal, or as many as 10 as a starter course.

Ingredients

• 4 ears fresh or 3 cups frozen, thawed corn kernels
• 2 medium tomatoes, roughly chopped
• 2 cups chicken broth (I actually used vegetable stock, you can use either)
• 1/2 teaspoon dried oregano
• 4 slices thick cut bacon
• 1/2 onion, chopped (about 1 cup)
• 2 cloves garlic, finely chopped
• Coarse salt and freshly ground black pepper
• 1 package of baby red, yellow, orange peppers (or one large red pepper) roasted (see Tina's Tipsy, Roasting Peppers)
• 1/2 teaspoon roasted ground cumin (See Tina's Tipsy Roasted/Toasted)
• 1/2 teaspoon ground Chipotle chili pepper
• 1/2 teaspoon toasted cumin seed (See Tina's Tipsy Roasted/Toasted)
• 1/2 cup sour cream, optional
• 3 tablespoons chopped fresh cilantro
• 1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or any shredded cheese, optional
• Tortilla chips (optional)
• 3-4 chopped fresh jalapenos (optional)

Directions

If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 1 cup of broth, and oregano. Puree until smooth. Set aside.

In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.

Add tomato-corn puree to saucepan with remaining 1 cup of broth. Bring to a low boil and add remaining whole corn kernels, peppers and spices. Simmer over medium-low heat until thickened, about 20 minutes.  Season with salt and pepper.

Mix in half of the cilantro and sour cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining cilantro, crumbled cheese, tortilla chips and jalapenos.

Ginger-Carrot Soup

Guy Fieri's recipe w/just a few little Tina tweaks. No offense meant to the dude who wears more jewelry and has twice as much hair dye on his scalp than me! It just needed a Tina touch.

Serves as many as 10 as a first course, but I would not count on this to fill manly men's belley as a main course option.  

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped sweet onion
• Kosher salt
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled ginger
• 1/2 teaspoon toasted coriander seed (see Tina's Tipsy - Roasted/Toasted)
• 2 pounds carrots, peeled and chopped
• 1 medium russet potato, peeled and chopped
• 6 cups low-sodium chicken or vegetable stock
• 1/2 teaspoon roasted ground ginger (see Tina's Tipsy - Roasted/Toasted)
• 1/4 cup pine nuts
• 1 1/3 cups plain low-fat Greek yogurt
• 1 teaspoon honey
• 1 teaspoon minced fresh thyme
• Freshly ground pepper

Directions

Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and toasted coriander cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato, roasted ground ginger and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm.

Meanwhile, in a small saute pan (you can use the same pan which you toasted the coriander) over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper.
Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.

I made this today for cooking club and left the "toppings" at home. Tried it just now w/toppings and they are a wonderful compliment! So, don't be like me and forget the toppings!

Tina's Tipsy Today - Roasted/Toasted!

Here's a quick tip b/c I am about to post two new recipes that both use this line of spice I have found. "What's the big deal you say? McCormick has been making spices for years!?!" Here's the big deal, this line I've found of ROASTED spices brings a unique new depth of flavor to your usual dishes. They really perk up your old standards. Here are just three that I have fallen in love with, I'm sure there are more to be investigated:

Roasted Ground Ginger
Roasted Saigon Cinnamon
Roasted Ground Cumin

I can find these in my commissary, so you shouldn't have to go to a specialty store. Look for the yellow label on the normal McCormick bottle.

Also, the two recipes I am adding call for toasted seeds (cumin and coriander). This also brings out oils and intensity and worth the spin in the pan ... careful not to burn!

Tina's Tipsy Today - Roasted Peppers

Yes, I am feeling tipsy again, but this time it is roasted peppers. All colors and varieties can be roasted. I'm going to concentrate on red, yellow and orange for this post to simplify. If you haven't roasted peppers, it is so easy and even people who don't like peppers end up liking the roasted option.

Also, these puppies are full of vitamin C ... something we all need more of in these winter months.

Quick how to:
Either on outdoor grill, under the oven broiler, or gas cook-top on the stove ... blacken the skin to blistered and almost burnt looking ... don't worry it will still taste good. Wrap peppers in a damp, cold towell until cooled. Skins will peel right off. Discard skins, stem, seeds and overly stringy inner veins (these just have a not so good bitter taste). Now you're left with a product you can do all sorts of things with. I put them in a pretty glass jar in my fridge w/ a little EVOO and they keep for up to a week. Here are just a few of my favorite things (remember this is only red, yellow, and orange varieties).

* Puree and add to any Italian red sauce for a unique depth of flavor.
* Use as an unexpected layer on a sandwich or wrap in place of a tomato.
* Buy the adorable baby ones, keep them whole, but discard the stems (they have very few seeds) fill w/herbed goat cheese or cream cheese and you have the incredible disappearing appetizer!
* My secret sauce: puree 3 roasted reds w/fresh basil, balsamic and EVOO (eyeball  measurements to your taste) cook on stove top for about 5-10 mins to let the flavors meld. Serve warm over grilled pork tenderloin.
* Chop and add to most any soup.
* Enhance the flavors of regional cuisine from Asian, to Mexican and Italian by chopping, or making pretty colorful strips.
* Chop and add to your favorite meatloaf or meatballs
* Add to a basic hummus recipe like this one: http://www.foodnetwork.com/recipes/dave-lieberman/hummus-dip-recipe/index.html
* Finely chop or puree and add to a stick of softened butter w/your other favorite ingredients to make a compote (very trendy right now) these compotes freeze nicely and can be used in many different ways.

Really the ideas are endless and I like keeping them on hand for lots of low-cal/fat uses. If you don't want to go through the process of roasting your own, you CAN buy them in a jar at all grocery stores (look in the olive/pickle section) but you'll sacrifice nutrition b/c they may be packed in oil and contain more sodium than you care for. Feel free to add your ideas and comments!

FUN FOOD FACT!!! Peppers are NOT vegetables! They are technically a fruit. Anything with a seed is considered a fruit! Chew on that for a while!

Until the next time I am feeling tipsy! Your Cucina Regina!

TTK #2

Grilled Tilapia w/a Meyer Lemon Reduction

Good news people. Meyer Lemons are in season, and I found small ones at Wegmans. I think you can get them at Whole Foods, as well. I did last year and they were larger than the ones sold at Wegs this year. Maybe even TJ's?  If you've never experienced the different flavor of a Meyer, I dare you to try it and tell me you didn't notice any difference.

This recipe is for two fillets.

Sauce:
2 small Meyer Lemons
    1 lemon zested w/large zester (see photo below) left whole for now, use zest strips in sauce
    1 lemon juiced
1/4 cup white wine
4 cloves garlic minced
2 Tablespoons EVOO
1 Tablespoon butter
1 Tablespoon rough chopped fresh basil (plus more for garnish)
2 teaspoons white sugar
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

Make this sauce about 1 hour before you plan on using it to let the sugar dissolve. While sauce is macerating, you can marinate asparagus in it, turning once or twice. When ready to grill, separate about two tablespoons for brushing fillets.

I used my stove top grill pan that covers two burners. Get it nice and hot!!! Asparagus will take longer than fillets so get them going once grill is prepared, turning once grill marks have been achieved.

While the asparagus is grilling, heat a sauce pan to medium high and get the remaining sauce into the pan. Let sauce come to an angry simmer (yes, I said angry) and start to get thick. Reduce by about half or more to taste if you want a sweeter thicker sauce.

Brush both sides of fillets and drop on hot grill. Depending on thickness they can take as little as 2 minutes per side.

Now, for a fun trick w/the Meyer Lemon you left whole (pictured above). Slice it and drop it on the grill. Grill marks and the fun large zest make it look cool, plus the grilling brings out an intense flavor. You can eat it rind and all (a little bitter, but completely edible, I actually think the bitter compliments the sweetness of the sugary sauce).

Pour sauce over Tilapia and aspargus and garnish w/more fresh basil. Serve w/a lighter starch like cous cous, wild rice, risotto, etc. Feed back is always welcome.

Tina's Tipsy Today - Egg Slicer!

Ok, that egg slicer you got on a whim? Put it to good use for mushrooms, and other softer food options (peeled pears, apples, squash) for a uniform slice (not nearly as dangerous as your mandolin .... and who hasn't had a mandolin incident?) One of my favorite things to do w/my egg slicer is slice a strawberry almost to the stem then fan it out (I really should post a pic ... maybe I'll figure that out next). It makes everyone feel special, it is edible, you come across like a super star, when all you did was soooo simple! That is Tina's Tipsy for today!

Tilapia Test Kitchen (TTK) #1

Most know Bary does not like/eat most fish. So, I'm using this blog to test out Tilapia recipes and wanting your feedback when/if you try any of the TTK recipes. This one has an Asian (something else Bary doesn't care for, I'm seeing a pattern here) flair, served over jasmine rice. I'm a big fan of Uncle Ben's Ready Rice on the rare occasion I eat rice. It is super easy and surprisingly not loaded with sodium.
All TTK recipes are designed for one piece of fish, you'll have to do simple math for the number of fillets you're preparing.

Grilled Terriaki Tilapia

1 Tilapia fillet
5 or 6 Shitake Mushrooms
1/2 roasted red bell pepper
2 green onions

Paste for brushing during grilling:
2 Tablespoons Terriaki Sauce
2 Tablespoons light brown sugar
1 Tablespoon hot chili paste (less or more or omit according to heat tolerance)

Garnish w/toasted sesame seeds to taste

Heat grill pan (or preheat outdoor grill) until smoking hot. I use a grill pan that covers two burners. It should be heated to medium high, when food placed on it sizzles immediately. Drop onions and mushrooms first, they will take the longest. Brush with paste. Next, brush one side of Tilapia w/paste and drop paste side down on grill. You'll need to work fast, put roasted bell on coolest part of grill just to reheat and brush. Flip mushrooms, onions and brush again. When Tilapia is starting to separate from the grill it is time to flip (depending on thickness, this could be as little as 2 minutes). Don't forget to start your rice (if your using UB's it only takes 90 seconds in micro!).
Take Tilpia off and let rest, remove other veggies and rough chop, or for fancier presentation, jullianne cut. Serve whole fish over rice, top w/pretty veggies, use remaining paste drizzled over top and sprinkle w/sesame seeds.

* If anyone needs help in learning how to roast red bell peppers let me know. They are so versatile, I usually roast 3-4 at a time and keep them on hand for all kinds of uses.

Balsamic Onion Jam / aka Crack for your Crackers

2 Tablespoons unsalted butter
2 Tablespoons EVOO
2 large sweet onions rough chopped
½ teaspoon kosher salt
½ cup balsamic vinegar
½ cup light brown sugar
¼ cup brown raisins

In a large skillet over medium high heat warm butter and EVOO.  Add onions and salt and cook until starting to brown (about 10 mins). Stirring frequently to avoid burning. Reduce heat to medium low and add remaining ingredients. Cook until jam like consistency and liquid is almost evaporated (about 20 mins). Remove from heat and cool to room temp. It will thicken as it cools, so be sure and take off heat BEFORE you think you need to, it will continue cooking even after removed from heat. This can be made up to two days ahead and should be stored in the fridge, but served at room temp.
 
Serve on toast w/cream cheese, smother a nice steak, or use it as a sandwich spread. Be careful though, this stuff is highly addictive!

Easy Quiche Custard Ramped Up

This is my first blog on Cucina di Tina. Please stick with me as I figure this out.

For anyone who thinks quiche is a boring, yet easy go-to for brunch ... I give you this tasty option. Start with this simple custard. If you don't like my additions, create your own.

http://www.foodnetwork.com/recipes/the-best-of/quick-quiche-recipe2/index.html

With my changes to the basic recipe, this will actually make two quiches, which freeze for up to 1 month. Great make ahead for parties, or guests.

Ingredients

• 4 eggs (double to 8 eggs separated)
• 1 cup half-and-half (double to 2 cups, separated)
• 1/2 cup real mayonnaise (double to 1 cup, separated)
• 2 tablespoons flour (double to 4 TBSP, separated)
• (my addition) 2 teaspoons white sugar (separated)

As you can see, you're going to double this basic custard. but make two different batches (don't try and combine and "divide on your own").

The rest of the recipe, make as stated, but you'll divide between the two custards.

• one large onion (any variety) caramelized
• 1 roasted red bell pepper, chopped
• 1 bulb roasted garlic (the whole thing people. not just one clove) smashed to almost pureed
• 4 cups shredded hard cheese (whatever you have on hand)
• 1 cup left over breakfast meat or panchetta (whatever you have on hand). For veggie version omit this ingredient, and either add a cup of caramelized mushrooms (any variety) or double the spinach to 2 packages
• 1 package frozen chopped spinach (thawed and drained)

Mix these ingredients in a bowl, then eye-ball splitting in half.

               2 (9-inch) unbaked pie shells

Directions

Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining divided ingredients. Pour into the unbaked 9-inch, deep pie crusts. Bake for 45 minutes to 1 hour or until the top is golden brown. (This took 1 hour in my oven).

GF - make this as a fritatta in an oven proof skillet, and use a GF thickener in place of flour.

Hey, if you don't like something listed above, go ahead and substitute something you actually like, using my measurements as a guide. This quiche was so tasty, I could not stop eating it!

Also, if you need more specific directions on caramelizing onions or mushrooms, roasting peppers or garlic, send me a message. I am happy to help, but didn't want to clog up my blog for my more experienced sister chefs.

Please give me any feed back as to what you'd like to see on my blog: wine reviews, test recipes, kitchen tips, etc. Cin Cin!