Blog Posts by FoodInspired

  • Stuffed Pork Chop with Fava Bean Panatella and a Chunky Apple Sauce

    The other night I just wanted something different. I had a bag of fresh fava beans that I bought at a farmer's market that were just waiting to be devoured. When I went grocery shopping I noticed my butcher carefully arranging some juicy looking bone-in pork chops and right there and then I knew what I'd serve for dinner.

    Stuffed pork chops with fava bean panatella and a chunky apple sauce. Absolutely, positively, definitely delicious and different!
    Prosciutto, brie, and crispy sage stuffed pork chop served over Fava bean panatella and a chunky apple wine sauce
    Ingredients to serve 2 people:
    2 pork chops about 2 inch thick (both chops should weigh about a pound in total. It will give you 5 to 6 ounces of meat per person and the rest of the weight is the bone).
    2 cups of white wine, divided
    1.5 teaspoons of salt, divided
    Bread, fava beans, dried cherries
    1 apple, peeled, cored, and diced
    A squeeze of lemon juice

    Marinade for the pork chops
    1.5 cups of white wine (I used $5.99 table white wine by the Big House from Whole Foods. It is something between sauvignon blanc and pinot grigio. But

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  • User Post: Biscotti

    A delicious desert that's crunchy, a little bit sweet, and very inviting? Oh yes, indeed, that's biscotti that you can dip into your morning coffee or an evening cup of coco.
    Biscotti
    Ingredients:
    2.5 cups of almond flour
    1 cup of all-purpose flour or whole wheat flour
    pinch of salt
    2 eggs
    1 stick of room temperature butter (8 tablespoons)
    3/4 cups of honey or 1/2 cup of sugar
    1 teaspoon of baking soda
    1 teaspoon of vanilla
    1/4 cup of chopped tart cherries (preferably unsweetened, or you can use cranberries)
    1/4 cup of chopped Bing cherries (unsweetened)
    1/4 cup of chopped toasted pistachios
    a handful of toasted pine nuts

    Instructions
    Combine butter, eggs, honey and vanilla in a bowl and mix well to combine until smooth.
    In another bowl combine almond flour, all-purpose flour, baking soda and a pinch of salt. Mix well to combine.
    Add the dry ingredients to the wet and mix to combine until just incorporated. Then add the cherries and nuts and

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  • User Post: Rice Pudding with Roasted Squash or Pumpkin

    As the winter creeps up on us we start seeking out comfort foods, warmth, and cozy get togethers. It isn't winter yet but it is getting colder, so I am all about warming up my soul.

    I am also a bit into a healthy food and balancing decadent with the good for you items. So this rice pudding is just that, good all the way through yet amazingly wonderful.

    Ingredients:
    1 1/2 cups of water
    3/4 cups of Jasmine rice (or Basmati rice)
    1/4 teaspoon of salt
    2 cups of low fat milk
    1/2 cup of cream (use whipping cream or half & half to cut on the fat)
    1 vanilla bean, split in half
    1/3 cup of sugar (white or light brown)
    1 to 1 1/2 cups of roasted Kabocha or Buttercup or Butternut Squash
    1/4 cup of Grade A Maple Syrup
    1 tablespoon of melted butter
    1 teaspoon of olive oil
    a pinch of salt
    1/2 cup of breadcrumbs
    1/4 cup of toasted blanched almonds or other nuts such as pistachios, walnuts, cashews

    Instructions:
    Bring water, rice and salt to a simmer in a heavy pot over medium-high

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  • Buttercup Squash Lasagna with Turkey "sausage"

    In the summer we always grow our own tomatoes and when the fall comes around, I am all tomato'd out. Don't get me wrong, I love tomatoes, but a change of pace is a good thing. It gives you the variety that will keep you coming back for more.

    Now that it is a fall season and there are different "winter" squashes on the market and I thought that it will make a great substitute for the tomato sauce in a lasagna. And the color will be so festive too.

    This recipe takes a bit of time since I chose to roast my own squash, but if you are short on time, use the canned pumpkin puree (make sure it is not the pie mix).
    Squash lasagna with sausage, spinach, and whole wheat pasta sheets (home made pasta sheets)
    Ingredients:
    2 cups of roasted buttercup squash* (2 pound squash should yield about 2 cups cooked)
    1 pound of ground turkey or turkey sausage, casings removed (if you use ground turkey, please use dark meat for deeper flavor, also you will need 1/4 teaspoon of crushed fennel seeds)
    1 cup of low fat ricotta or cottage cheese (depends on the texture that you prefer)
    1 package

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  • User Post: Sole Dover with Cherry Tomatoes, Under 10 Minutes

    I happened to stumble across a fresh delivery of Sole Dover, a very delicate white flesh fish that cooks in just a couple of minutes. I bought a pound and made this delicious meal in just minutes (call it under 10 minutes supper).

    Ingredients:
    4 filets of Sole Dover (if frozen, defrosted)
    1/2 cup of halved cherry tomatoes
    1/4 teaspoon of fresh lemon zest
    a juice of 1/4 lemon
    a nub (1 teaspoon) of sweet cream butter
    1 teaspoon of Extra Virgin Olive Oil
    salt and red pepper flakes to taste

    Preheat the stainless steel pan (10' inch will be just fine and I used All-Clad) on a medium heat. Add the olive oil, fish, lemon zest, and tomatoes. Sprinkle with salt (start with 1/4 teaspoon and adjust at the end if needed) and cook for 3 to 4 minutes. At the end, add the butter, lemon juice, and a pinch of red pepper flakes. Saute for another minute. Remove from the heat and serve immediately. This fish goes super well with steam veggies (get a fresh bag that you can steam in a microwave)

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  • Getting Together - Italian or Spanish?

    Do you like Italian antipasti or Spanish tapas? Whatever you prefer can be an easy entertaining spread for your next get together.

    Italian antipasti:
    Prosciutto (you want to have at least a slice per person)
    Mozzarella di Bufala (yes, spend a little more but it is so worth every penny, and one ball can feed 6 people)
    Green & Black olives
    Dry Salami, and slice it yourself as it makes it rustic and homey
    Parmigiano Reggiano (true parmigiano is cut with what's called an almond knife, so it is chunky)
    Focaccia bread or Italian country bread, thick sliced and toasted
    Cherry or grape tomatoes
    Marinated Grilled Artichokes
    Fruity Extra Virgin Olive Oil & Balsamic Vinegar (aged at least 6 years)

    Arrange the meats on a plate surrounded by the bread. Arrange the cheese and veggies on a second plate. Allow for all of your guests to sample the spread free-form (no formal seating is required). Make sure to pair with a lovely bottle of wine (Pinot Noir, Zinfandel, Pinot Griggio, and

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  • Let's Talk About the Farmer's Market

    It is Sunday and still early enough in the morning. So let's talk about the Farmer's Market.

    Coming home with my fresh produce loot I paused in my kitchen and thought about why is it that I make such infrequent trips to the Farmer's Market. There were plenty of goers who are dedicated and do this on a weekly basis and there are people like me who infrequent the place. Is it because it is early in the morning and you can't get anything good by the closing time (we still shop with our eyes first, not our noses)? Or is it something else? For me it is because I have marked a lot of wonderful small open air markets in my area which I can go to and not be restricted by the Sunday morning routine. It is because the same farmers who sell their goods at the Farmer's Market also sell their produce to the open air markets that I visit. Mind you, the pricing is somewhat fuzzy to me. Some items cost the same in either place and others a little more at the open air market (they have to make some

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  • User Post: Going French: Braised Oxtail and Roasted Romanesco

    I adore cooking slowly when I have the time at home (so that I can just keep an eye on the pot) and I want to not fuss over the stove and be rushed. Some of my friends just can't stand it because they think it is too hard. And who can cook French food without going to the culinary school..? Well, anybody can do some easy French dishes because they are really making themselves, you are just there on hand to make sure everything is a-ok.

    So what's an easy French dish, you may ask. It is a delicious braised "anything" meat and veggies. Braising is a slow cooking style commonly used in the Provencal cuisine. You can really braise anything, and it is best tasting when that meat is on a bone. Bone keeps the meat moist and adds that rich flavor that you just can't get otherwise.

    I love braising, especially on the cooler days in the late fall or winter, when it rains or the winds whips at the naked branches and it is grey and somewhat stirred up yet enchantingly wonderful. That's

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  • User Post: Divine Bread Pudding

    A warm, delicious and oh-so decadent bread pudding. This is a bread pudding with an Irish twist (using Irish whiskey).

    I don't usually make desserts however I had some leftover Italian Country Bread and some heavy cream, so I thought why not make this (you can see the picture on my Gallery). I tried my first bread pudding when I visited Ireland many years ago and fell in love with its simple beginnings. This is a larger version, which can serve 8 people, but last night I made it just for 2. If you are interested in learning about making this for 2 people, look me up on Twitter (@Ellen_chef) and I will write back.

    Ingredients:
    Day old bread or other pastries (can be 1 French Baguette, Italian Country Bread, Sourdough, Croissants, Pannetone) cut into 1 inch pieces (you need 3 cups)

    1/2 cup
    dried tart cherries soaked in a 1/4 cup of apple juice (I use whiskey, but you can definitely use apple juice). If no tart cherries are available you can use dried blueberries, dried

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  • Capturing Each Morsel's Moment

    I cook a lot, and I mean every chance I get I want to spend it creating the dishes that will make your taste buds dance. Recently I have decided to capture each morsel's moment (hence the title). Each plating, although not as picturesque as those made for the magazines (as food styling is done for the purpose of the picture not the eating) is utterly delicious, divine in flavors and creativity has its moment.


    Flipping through the pictures I transport back to that moment when I made the dish, perfuming the house with the scrumptious aromas and then taking the first bite devouring the meal in its entirety.


    I hope these morsel's moments will inspire you to whip something delicious or try to discover the restaurants or travels and create your own delicious moments.



    Enjoy.

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Pagination

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