Tag Archives: pearl onions

happy thanksgivukkah!

happy thanksgivukkah my dear readers!photo 2

thanksgiving and hanukkah fall at the same time this year, and rumor has it that this won’t occur again for another 77,000 years, so we’re taking advantage of it and combining the two.

thanksgiving has always been one of my favorite holidays, a chance to cook delicious and comforting food, spend time with family and friends, and reflect on everything that we have to be thankful for.

last year i shared a whole list of recipe ideas, which i’ve drawn inspiration from again this year.

some highlights from last year:

sweet tea and citrus brine

sweet tea and citrus brine

popovers

popovers

mmm pumpkin cheesecake

mmm pumpkin cheesecake

sneak peak of this year’s menu:

to start:
artichoke olive crostini
parsnip potato latkes with cranberry applesauce
cranberry orange old fashioned cocktail

for the main course:
manischewitz brined turkey
challah apple stuffing
balsamic glazed pearl onions
roasted brussels sprouts
sweet potato casserole with half marshmallow, half crumble topping

to finish:
pumpkin chocolate tart (filling from here and crust from here)
pear cranberry and gingersnap crumble

my plate

last year’s plate

stay warm, blast some tunes, and enjoy this wonderful holiday!

i’m signing off to make my pumpkin pie,

bon appetit!

mushroom bourguignon

Where did fall go?! Doesn’t it feel like you were just starting to enjoy the changing leaves and pumpkin spice lattes when winter arrived? Disclaimer: winter hasn’t arrived in New Orleans but spending my entire life in NY I can remember what the first snow feels like and it isn’t fun, especially when it comes in early November! Anyway, I hope everyone is staying warm and that my friends and family in the Northeast are quickly recovering from the hurricane. 

mushroom bourguignon

From the moment I first discovered this Smitten Kitchen recipe I knew it would be a winner. If your first thought is: why bourguignon without the beef? I can assure you that you wont miss it for a second. The mushrooms are meaty and tender and they soak up the complex red wine infused broth. I’m also a sucker for anything with pearl onions and egg noodles, so there you have it folks, this is basically my dream dish.

adapted from Smitten Kitchen, serves 4

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (I used a mix of portobello and cremini)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (I used vegetable)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half.

Stir in the tomato paste and the broth.

Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

Until next time, bon appetit!!

chicken pot pie

Chicken pot pie was a dinner my mom made frequently during my childhood. I always looked forward to the loud “pop” of opening the crescent roll package, and helping my mom roll the dough over the top of the casserole dish. And then the pot pie itself, warm and comforting, filled to the brim with chunks of potatoes, carrots, peas, pearl onions, mushrooms, and tender pieces of chicken breast. YUM!

I had a sudden craving for chicken pot pie recently, but decided to update my moms version to include fresh instead of canned or frozen vegetables, fillo dough instead of crescent rolls, and skim milk instead of whole milk or cream. The result was a slimmed down, but extremely hearty and comforting one pan classic that my entire house enjoyed. I will definitely be making this again!

chicken pot pie

ingredients:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cups diced red potato (about 1 pound)
  • 2 cups diced onion
  • 2 cups sliced mushrooms (about 8 ounces)
  • 1 cup diced celery
  • 1 cup diced carrot
  • 6 1/2 tablespoons all-purpose flour
  • 3 cups fat-free milk
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 cups chopped cooked chicken breast (about 12 ounces)
  • 1 cup frozen green peas & handful of frozen corn
  • 1 1/2 cups frozen small whole onions, blanched for 2 minutes (can do this with the carrots)
  • 2 tbsp fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • Cooking spray

directions:

Preheat oven to 375°. Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 5 ingredients (through carrot), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, pearl onions, parsley, thyme salt, and pepper. 

Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.

Bon Appetit!