Jet Chef

Friday, February 13, 2009

Today is National Tortellini Day!

Today is National Tortellini Day! I have to say that one of the favorite summer salads in my house is a cold tortellini salad that I create with the packaged refrigerated tortellini from the grocery store. To that I add a variety of veggies, cheeses, some protein (usually salami) and toss it all with a homemade Italian dressing. One of my dear friends (lovingly, I hope!) refers to it as that "tortellini kitchen sink salad" as it is one that you can put anything into and it is still completely delicious!

I have the cold tortellini covered, and with the recent cold, rainy days here in Southern California I have been searching for new soup recipes. Here is a perfect tortellini soup recipe from Epicurious for a cold, wintry day!

Italian Sausage and Tortellini Soup
Bon Appétit October 1993
by Pam Blanton: Aspen, Colorado

Yield: Serves 6

Ingredients:

1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium-sized green bell pepper, diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 to 10 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese

Preparation:

Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

Visit Jet-Chef.com to find a caterer, personal chef or restaurant for your special meal or occasion!

Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com!

Monday, February 9, 2009

Today is National Bagels and Lox Day!

Today is Bagels and Lox Day! One of my favorite places to get bagels and lox is The Bagel Shack in San Clemente, Ca. They have those super huge bagels and they are very, VERY generous with the cream cheese and lox. And, of course, they include the capers!

(image from www.about-portlandor.com)

I came across this recipe on Epicurious, and I as soon as I am done typing, I am running out to get the ingredients. I love the idea of adding avocado...as well, I love the idea of adding avocado to a great deal of what I eat!

The B.L.A.—Bagel with Lox and Avocado
Epicurious September 2008
by Faye Levy
Healthy Cooking for the Jewish Home

Yield: Makes 2 servings

The idea for this sandwich came to me when my mother and I were about to have bagels and lox for brunch. I wanted a more nutritious spread than cream cheese, and I happened to have on hand a ripe avocado, which is rich in beneficial monosaturated fat and organic minerals. Mashed with a bit of lemon juice, it turned out to be the perfect choice. Its mild, delicate flavor provides the ideal balance for the salty lox, and its smooth creamy texture resembles that of cream cheese.

Use whatever bagel you like. A whole-grain one has the best nutrition, but the sandwich will taste better if the bagel is not sweet; often whole-grain bagels also contain honey. The lox-and-avocado combination is also good in a whole wheat pita. Whether you're serving it to break the fast or for brunch, the sandwich is good accompanied by a green salad and a few high-quality olives.

Ingredients:

1 small ripe avocado, preferably Hass (see Note)
1 teaspoon fresh lemon juice, or to taste
Salt and freshly ground black pepper
2 bagels
2 slices or 4 thin strips of lox, or smoked salmon
2 thin slices of red onion
4 thin slices of tomato
1 teaspoon capers, rinsed (optional)

Preparation:

A short time before serving, mash avocado and add lemon juice. Season with pepper and only a bit of salt, as there will be enough in the lox. Split bagels and spread each half with avocado. Top with lox. Put onion, tomato, and capers (if using) on bottom half, then set top half of sandwich in place. Serve at once.

Note:
To halve an avocado, run a knife lengthwise around fruit, then twist to separate the two halves. Remove pit by hitting it with the heel of a chef's knife, using just enough force that knife sticks in pit. Then lift knife, with pit attached.

Sunday, February 8, 2009

Today is Molasses Bar Day!

Today is Molasses Bar Day! I occasionally have to admit to not knowing much about a certain food, and this is one of them. However, upon more research, I have to honestly say that I am bummed that I have missed out all of these years on enjoying Molasses Bars, they sound divine!

(image from www.havecakewilltravel.com)

There are many variations, and some have a nice drizzle of sweet frosting as well. Here is a recipe that I liked, from Epicurious. They are not called Molasses Bars, but they certainly have all of the elements of the other kinds of bars that I found. Enjoy!

Crystallized-Ginger Spice Bars
Gourmet September 1996

Yield: Makes about 46 bars

Ingredients:

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup unsulfured molasses
1 large egg
3 ounces crystallized ginger, chopped coarse (about 1/2 cup)
1 1/2 tablespoons freshly grated orange zest

Preparation:

In a bowl whisk together flour, baking soda, salt, and ground spices. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add molasses, egg, flour mixture, crystallized ginger, and zest and beat until a dough forms.

On a sheet of wax paper pat dough into an 8-by-5 inch rectangle, about 1 inch thick. Chill dough, wrapped in wax paper, 4 hours, or until firm.

(After the dough has been formed into a rectangle it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)

Preheat oven to 350° F. and lightly butter 2 baking sheets.

Cut dough crosswise into slices about 1/6 inch thick and arrange about 2 inches apart on baking sheets. Bake bars in batches in middle of oven until deep golden brown, 8 to 10 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.