Spanakopita Tart of Caramelized Onion Spinach Mushroom & Feta

The key to this delicious appetizer is to score and bake the puff pastry sheet first.  This raises the edges, leaving room for the filling.  Caramelizing the onions well drives a deep umami flavor, so sweet and rich.
1 13x9-inch puff pastry sheet
3 large sweet onions, thinly sliced
1 Tbsp butter plus 1 Tbsp olive oil

1 lb fresh mushrooms, sliced
1 Tbsp butter plus 1 Tbsp olive oil
1 lb fresh baby spinach leaves
1/4 lb feta cheese, crumbled
1/4 tsp nutmeg
1/4 cup heavy cream

1 egg whisked with 1 Tbsp milk or cream
1 green onion, sliced

Preheat oven to 400F. Thaw the pastry and lay out on an oiled baking sheet.

Caramelize the onions by sautéing in a large skillet in butter and olive oil. Cook over medium low heat, stirring often for about 30-45 minutes - the onions should become nice and brown, sweet and soft.

Meanwhile, sauté the mushrooms in the butter and oil in a large skillet until they give up what water they will and begin to brown, about 10 minutes.

While the mushrooms cook, wilt the spinach in a large pot in a dash of olive oil. Let all the water steam off, or remove with a spoon. Stir in the nutmeg, feta and cream. Remove from heat and keep warm.

Score a rectangle about 1-inch from the border with a sharp knife - don’t cut all the way through, just enough to leave a permanent line. This will make a puffy border for the tart. Prick the area inside the rectangle on the puff pastry with the tines of a fork all over.

Bake pastry for about 10 minutes, just until the edges begin to puff up.

Remove pastry from oven and fill center rectangle with spinach. Top with the mushrooms and the caramelized onion. Brush edges of pastry with the egg mixture. Return to oven and bake another 15 minutes or so, until the tart is nicely browned and everything is heated through.

Remove from oven and garnish with green onion.

Makes one 9x13-inch tart.

Salmon on Greens with Radish & Apple

Let's start out the new year right with salmon and a salad.  The combination of radishes and apples gives savory and sweet notes to this healthy salad.
4 pieces skinless salmon (I used Trader Joe’s salmon patties)
1 apple, peeled, cored and sliced
4 radishes, sliced
1 yellow pepper, sliced
4-6 cups fresh baby spinach leaves
2 green onions, sliced
vinaigrette dressing to taste
1 Tbsp black sesame seeds for garnish
Lemon wedges

Sauté the salmon in a non-stick skillet in a dash of oil over medium heat. Brown both sides for a total of about 10 minutes per inch of thickness. Season with salt and pepper to taste.

Meanwhile gently toss together the vegetables in a salad bowl, dressing with however much you please.

Lay a bed of salad on each of four plates. Top with a piece of salmon. Garnish with sesame seeds. Serve with lemon wedges.

Serves 4.

New Year’s Boeuf Bourguignon

A real crowd pleaser - we made enough for 30 at our family reunion this New Year's!
3-1/2 lb beef chuck roast, cut into 1-1/2 inch cubes
1 Tbsp crushed rosemary

1 can petite diced tomatoes, drained, liquid reserved
3 cups red wine
2 cups beef (or chicken) broth

1/4 lb bacon, diced
1 bag frozen pearl onions, defrosted
1 lb baby carrots
2 cloves garlic, minced

2 Tbsp butter plus 1 Tbsp olive oil
10 oz fresh mushrooms

1/4 cup flour
2 Tbsp butter plus 2 Tbsp olive oil
1/2 cup brandy (or cream sherry)

Sauté the beef in a large Dutch oven or other heavy pot in a dash of oil over medium-high heat. Brown the beef in 2-3 batches, leaving plenty of room around each cube. Crowding will encourage steaming, not browning, so leave air around the beef.

Set each batch aside in a bowl while you brown the rest. Remove all beef to the bowl. Add the drained tomatoes to the pot and turn the heat to high. Sizzle the tomatoes, stirring often and add a dash of olive oil if there was none left after browning. Caramelizing the tomatoes like this develops deep flavor.

Cook the tomatoes for about 10 minutes then add the wine, broth and reserved tomato liquid. Nestle the beef cubes into the stew and pour in any accumulated juices from the beef. Bring to a gentle boil and then return to a low simmer. Cook covered for about an hour, stirring 3-4 times.

Meanwhile, cook the bacon in a wide skillet until lightly crisped. Remove to a plate. Add the onions and carrots to the bacon fat and sauté over medium heat for about 8-10 minutes, until the veggies are nicely browned and beginning to caramelize. Add a dash of olive oil or butter if there is too little bacon fat to cook without burning.

While the carrots and onions cook, melt the butter in the oil for the mushrooms in another large skillet. Set the heat to high and sauté the mushrooms, stirring every so often. Allow the mushrooms to release what water they will and then let the water evaporate. Continue to cook until the mushrooms are lightly browned.

After the stew has cooked about an hour, add the carrots, onion, bacon and mushrooms to the beef. Stir gently and adjust seasoning with salt and pepper to taste. Bring back to a gentle boil, then reduce to a simmer and cook 30 minutes.

While the stew cooks, heat the flour in the butter and oil and cook for about 2-3 minutes to create a thick roux. Spoon some of the stew liquid (about 2 cups) into the roux and whisk well. Return the roux to the stew and stir gently. Add the brandy or sherry and bring to a gentle boil. Again, stir and reduce to a simmer. Cook another 15-20 minutes, until the roux is incorporated and the beef is fork tender.

If desired, serve over egg noodles, or simply in bowls with crusty bread.

Serves 8-10.

Cook's Note:  When I make smaller batches, I often toss the beef in flour before browning and then add the wine to the fonds after browning.  If I do that, I have to caramelize the tomatoes in a separate pan, because they won't cook properly, being thickened by all the remaining flour from the browning. I didn't do that here because I was cooking 3 batches (in two huge Dutch Ovens) and was concerned about the flour eventually burning after too much browning.  I had the skillful help of two brothers in law who walked me through the thickening process at the end until just right - thanks Bob and Hans!

Choucroute with Apple and Root Vegetables

I end the year with one of my favorite dishes - choucroutte.  Great for a crowd that might be hangin' for the holidays, its hearty and warming, to fight off the chill of the season. Use your favorite cuts of pork, and the best fresh sauerkraut (not canned) you can find. A very quick rinse and drain of the sauerkraut in a colander can soften the flavor edges, as will the dash of white wine specified here.
3 links fresh chorizo sausage
1 large, thick pork chop
1 large pork country rib
1 ring kielbasa

4 small Yukon Gold potatoes
2-3 large carrots, peeled and cut into 2-inch pieces
1 turnip, peeled and cut into 1/14-inch matchsticks
1 large sweet onion, peeled and diced
1 tsp rosemary, chopped
1 tsp fennel seeds
1 tsp cumin seeds
3 cloves garlic, minced

1 package favorite fresh sauerkraut, drained
1 Honey crisp apple, peeled, cored and diced
4 green onions, cut into 2-inch pieces
1 cup dry white wine

Preheat oven to 375F.

Brown the sausage, pork chop and rib in a very large 5-quart oven-going skillet or Dutch oven with a dash of olive oil. Cook until all sides are nicely browned. Set aside.

In the same skillet, add the carrot, turnip, onion, rosemary, fennel and cumin.

Cook them for about 10 minutes until veggies are nicely browned.

Meanwhile, poke the potatoes with the tines of a fork all over. Microwave the potatoes for about 8 minutes, turning them over every 2 minutes. Carefully remove them with a kitchen towel to a cutting board and quarter. Careful - they will be steaming hot.

Gently fold in the sauerkraut and remove half the mixture to a bowl.

Nestle the pork chops, sausages and kielbasa into the kraut base.   Season lightly with salt and pepper.

Cover with the remaining kraut mixture.

Now scatter the potatoes, apple and green onions over top of choucroute. Pour the wine about the dish.  Season dish with a dash more salt and pepper.

Bake covered for 15 minutes. Uncover and bake for about another 30 minutes, until all the pork is cooked through and the dish is browned and bubbly.

Serves 6.

Grilled Mint Hoisin Chicken

Mint and Asian flavors mix very well.  They make a great marinade for chicken.
Marinade
palmful fresh mint leaves
3 cloves garlic, peeled
2 Tbsp ketchup
2 Tbsp hoisin sauce
2 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp Srirach or other chili sauce
1/4 cup olive oil

4 skinless boneless chicken breast halves, or thighs, pounded thin (1/4-inch)

Place mint and garlic in a small food processor and pulse to mince finely. Add remaining ingredients and pulse to blend.

Pour marinade into a ziplock bag or a bowl and add the chicken. Toss well to coat. Cover and allow to marinate for at least an hour or overnight int he refrigerator.

Heat grill to high. Grill chicken about 3-5 minutes per side.

Flip once or twice and grill until cooked through.

Remove from grill to a serving platter. Serve immediately.

Serves 4.

Kip’s Birthday Chicken

Prosciutto-wrapped chicken breasts stuffed with fresh mozzarella and basil

Lasagna is a popular request on our son Kip's birthday.  But this year he opted for stuffed chicken breasts, prepared in a way he loosely described to his sister and I as we headed off to the market.  Another great dish designed in collaboration with our daughter Stephanie, in the end, it turned out to be a close relative to a chicken lasagna.

I knew it was a hit when I heard "Dad, this is way more delicious than I could have ever expected."  Happy birthday, Kip!
4 skinless boneless chicken breasts
1/2 lb fresh mozzarella
12 fresh basil leaves
8 slices prosciutto
1 jar favorite tomato sauce
1/2 tsp dried oregano or herbes de Provence

Preheat oven to 400. Slice a pocket into each of the chicken breasts to no deeper than about a half inch from the other side. Stuff each pocket with half a slice of prosciutto, 2 basil leaves and a quarter of the mozzarella cheese.

Lightly season each breast with salt and cayenne pepper, and place a basil leaf on each breast. Wrap the top of each breast with one and a half slices of the remaining prosciutto.

Oil a casserole and pour in 2 cups tomato sauce. Nestle the chicken breasts in the sauce. Drizzle a bit of olive oil on top and sprinkle with some oregano or herbs de Provence. Wrap with aluminum foil and bake for 20 minutes. Uncover and continue baking another 10-15 minutes, or so, until cooked through.

Serve over your favorite pasta. Serves 4.

A Christmas Chicken

I learned from Ina Garten that if you parboil garlic cloves, they lighten considerably, and allow you to use many in a single dish, as she does with roasted chicken.

Inspired by this, I set out to modify a coq au vin blanc for a Christmasy presentation.  I love crispy browned chicken, so I don't braise the chicken covered in the wine, but rather roast uncovered in a low bed of wine.  This allows the wine and sherry flavors to infuse, while keeping the chicken crispy and brown.
1 head garlic, separated into cloves, unpeeled
1 whole roaster chicken, cut into about 10 pieces
1 Tbsp olive oil
1 small sweet onion, diced
1 red pepper, cut into 1-inch pieces
1 Tbsp fresh herbs, such as thyme, rosemary or oregano - or a mix
1/2 tsp dried crushed red pepper flakes
1 Tbsp butter plus 1 Tbsp olive oil
10 oz baby portabello mushrooms

1/2 cup dry white wine
1/4 cup cream sherry

Preheat oven to 375F. Bring a small pot of water to a boil. Add the garlic cloves and cook 1 minute. Drain and peel the cloves.

Brown the chicken pieces in batches in a dash of olive oil in a Dutch oven or heavy pot. Remove Chicken to a bowl.

Add the red pepper and onion to the pot and sauté about 5 minutes. Add a dash of olive oil if necessary. Add the parboiled garlic cloves, herbs and red pepper flakes to the red pepper and cook another 5 minutes.

Remove to the chicken.

Melt the butter with the oil in the pot.

Slice the mushrooms very thickly and brown them in the pot with the butter and oil. This will take about 10 minutes. Return the chicken and pepper mix to the pot, keeping the pieces with the browned skin on the surface, largely uncovered with veggies - you want this to brown nicely in the oven.

Now carefully pour the white wine around the edges of the chicken, not on top - again you want the skin to brown, not braise. The liquid should not cover the chicken.

Roast chicken uncovered in the oven for 20 minutes. Remove the pot to the stovetop and carefully add the sherry, again, around the edges of the pot. Return to the oven and cook another 10-15 minutes, until the chicken is cooked through and nicely browned.

Serve with your favorite sides. Serves 4-6.

Holiday Grilled Wild Caught Salmon Salad with Pecans

How to make a healthy salmon meal look all Christmasy.
about 6 cups baby greens of choice
1-1/2 lb wild caught salmon fillet

Marinade:
palmful mint
palmfull lemon balm
2 cloves garlic
1/4 cup olive oil
2 Tbsp seasoned rice vinegar
1 tsp dried red chili flakes, or to taste

Dressing:
2 Tbsp lime juice
1 Tbsp seasoned rice vinegar
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup canola oil
1/4 cup olive oil

2 jeruselum cucumbers, cut into half moons
1 large fresh ripe tomato, sliced
1/4 cup golden raisins, chopped
1/2 cup salted pecans

Place salmon and lemon mint marinade in a zip lock bag or in a casserole for about half an hour.

Whisk together the dressing. Pour half in a bowl and toss with the tomatoes, cucumbers and raisins. Stir and allow to macerate.

Heat a grill to high. Remove salmon from marinade and lay on grill, skin-side down. Spoon remaining marinade onto top of fish. Turn grill to medium, cover and cook salmon for about 10 minutes, checking for flare-ups. Remove salmon to a cutting board.

Toss greens with some dressing to taste. Distribute greens onto four plates. Top with tomato mixture. Cut salmon into four portions and place each portion onto salad. Sprinkle with pecans.

Serves 4.

Pork Bracciole with Paté

Here's a fun festive dish that can take some time and dedication to make - perfect for when you have a few extra moments over the holidays.
6-8 thin pork loin bracciole cutlets
1/2 loaf very good Italian bread - like ciabatta, cubed 1/2-inch
1 leek, trimmed, cleaned and diced
1 yellow pepper, trimmed and diced
3 cloves garlic, minced
4 cups baby spinach leaves
5 oz pork country paté, crumbled
1 can crushed tomatoes
1 tsp crushed rosemary

Preheat oven to 375F. Sauté the pepper and leek in a skillet in a dash of olive oil and 1 tablespoon water. Allow the water to evaporate and the veggies to soften and brown just a bit during sautéing, then add the garlic.

Cook another 2-3 minutes. Add the spinach and allow to cook down and release what water it will. Cook a few more minutes to dry the mixture a bit. Remove to a bowl.

Add the bread to the skillet with a dash of olive oil. Brown the bread just a bit.

Return the veggies to the skillet with the bread and mix well.

Remove from heat. Add the paté to the veggie mix and fold together gently.

Pour the crushed tomatoes into an oiled 9x13-inch casserole. Now lay out the pork slices and distribute the bread filling evenly about the slices.

Roll the sliced around the filling and nestle them into the tomatoes. Season with rosemary and salt and pepper to taste.

Bake about 30-40 minutes, until cooked through and meat is nicely browned.

Serve over noodles with the tomato sauce. Serves 4-6.

Lobster Scallops and Shrimp over Creamed Spinach and Gnocchi

The holidays are a time we splurge a bit for great food, and that includes scallops and lobster. Returning from an arduous semester at school, our daughter Stephanie helped me pull together this delicious number, with all our delicious shellfish food groups.
1/2 sweet onion, finely sliced
2 cloves garlic
1 Tbsp butter plus 1 Tbsp olive oil
1 lb baby spinach leaves
fresh grated nutmeg, about 1/4 tsp
1/3 cup fresh heavy cream

1/2 lb fresh gnocchi

1/2 lb large bay scallops, about 10-12, blotted dry
1 dozen shrimp, peeled and cut in half
1 lobster tail, meat removed and sliced 1/8-inch

1/4 cup sherry
1 Tbsp butter
2 green onions, sliced on the bias
1/4 tsp dried red chili flakes
1 lemon, cut into wedges, pits removed

Sauté onions in a large pot for about 3-4 minutes in the butter and olive oil. Add the garlic and cook another 2-3 minutes. Add the spinach and toss with tongs as it wilts and steam off as much water as possible. Use a spoon to remove any excess water after the spinach wilts, tilting the pan and pressing the spinach lightly. Season with the nutmeg and lightly with salt and pepper to taste. Add the cream and mix well. Cover and keep warm as you prepare the rest of the dish.

Bring 6 cups water to a boil in a medium pot. Salt generously. Cook gnocchi 3-4 minutes, until just tender throughout. Drain.

Meanwhile, sauté the scallops over HIGH heat in a dash of canola oil until browned on one side, about 2-3 minutes. A ceramic nonstick skillet is useful here to allow you to heat the pan to high, to get a nice browning going on. Do not stir or disturb the scallops as they brown. Once browned, flip the scallops once and cook another minute, just to cook through. Set scallops aside.

Add shrimp and lobster to the skillet with a dash more oil. Allow to cook through, just until shrimp turn pink, 1-2 minutes. Remove shrimp mixture to the scallops. Carefully add the sherry to the skillet and allow the alcohol to steam off for a minute or so. Before all the liquid has evaporated, add the butter and whisk to melt. Return the seafood to the sauce in the pan.

Toss the gnocchi with the creamed spinach. Plate the spinach mixture evenly on four plates. Top with the shellfish. Garnish with green onions and chili flakes. Serve with lemon wedges. Serves 4.