Around the Water Cooler

Here in our house there are always new things happening. New shoes, new friends, new things learned at school, new classes/activities… but the number one new thing is food. I like to cook and try out new recipes. It doesn't matter if it turns out right, I will still try it and other new food again.

It's funny, because I never liked cooking until a few years ago. The chicken was always too dry and the dishes were always the same. I had my five "go-to" meals and that is what we rotated each week. Then something in me clicked and I discovered a whole world of flavors. I'm not sure if it was the food network, watching my sister (a trained chef) cook or the fact that I was being adventurous in eating new things others were making that led to my interest… but never-the-less, I was intrigued.

It all began with an easy dish by Giada DeLaurentiis. The sound of fresh herbs, onion and garlic being chopped. The smell of them sauteing in olive oil… ah!

My whole world opened as I was introduced to new ingredients and different styles of cooking. I even started a cooking blog. No, you can't have the link - but I bet you could find the blog if you did a bit of searching through old posts on my other blog…

I try to meal plan each week and I try to cook dinner for the family 4 to 5 times a week. I usually make enough for leftovers to eat on the other days. I've finally built up the confidence to explore on my own and have even "invented" some dishes of my own. Strangely enough, they are some of my kids favorites. Too bad it never tastes the same twice. Maybe I should start writing them down??

I will leave you with a few of my favorites to try. Will you share yours too?

Recipe courtesy Alton Brown, 2008

Ingredients

FOR THE POTATOES:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

FOR THE MEAT FILLING:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Since I love my Dutch Oven so much… here is a soup that I make, courtesy of my brain.

Sauté about 1/4 cup onions in 2 tbsp of olive oil, when they begin to turn translucent, add 1 clove of chopped garlic. Add diced carrots and cook 2 mins longer. Add chicken broth.

I have used whatever I made after boiling chicken bones – or 2 cans or one box… however, I think next time (to make it thicker), I am going to use half as much broth. Anyway, Add a few diced potatoes and let it simmer for about 30 minutes. Blend cannellini beans and half and half (I only pour in enough to cover about half of the beans so that it is nice and thick), kosher salt and pepper. Add mixture to soup and simmer.

*If you want your soup thicker – you can add a TBSP of cornstarch mixed with water and stir constantly until it boils, then stir for a minute longer.

Recipe courtesy Giada De Laurentiis

Ingredients

• 1/2 cup plain dried bread crumbs
• 1/4 cup chopped fresh flat-leaf Italian parsley
• 1 large egg, lightly beaten
• 2 tablespoons whole milk
• 1/2 cup grated Pecorino Romano
• 1/4 cup chopped sun-dried tomatoes
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 pound ground lamb
• 6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
• 1/4 cup olive oil
• Fresh basil leaves, for topping each burger
• Fresh tomato slices, for topping each burger
• Extra-virgin olive oil, for drizzling
• Balsamic vinegar, for drizzling

Directions

In a large bowl combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper, Stir to combine. Add the lamb and stir until incorporated. Divide the mixture into 6 (1-inch) thick burgers. Place the slices of prosciutto on a cutting board or piece of parchment paper. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger.

Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes. Place the lamb burgers, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. Turn the burgers and finish cooking, about 6 to 8 minutes more.

Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.