Jet Chef

Saturday, February 14, 2009

Today is National Creme-Filled Chocolates Day!

Today is National Creme-Filled Chocolates Day! Otherwise known as....Happy Valentine's Day!

Jet-Chef.com hopes that you have a wonderful Valentine's Day and that you enjoy your creme-filled chocolates...along with any other kinds of chocolates that you receive from your loved ones!

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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.

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.