Springtime in the southeast suburbs of Cleveland

Typically when I tell people that I am going to the Cleveland area they often get a funny look on their face as if to say, "Why would you go there?" Well, the best reason is because my sister lives there, and another good one is because it's just plain beautiful. Lexy lives in Chagrin Falls Township, which is adjacent to Hunting Valley, and next to that is the village of Gates Mills. Not much has changed in all the years that I've been visiting these small quaint villages of rolling hills and horse farms. This week the flowering trees were in bloom, the grass was green, and the weather was perfect. So here is my homage to the southeast suburbs. For the sake of the food blog, I've included a few restaurant recommendations (actually more like quick shout-outs in the slide show). Cleveland is also home to the well known chef, Michael Symon, and food writer, Michael Ruhlman.

The photos were taken by me, Ally and Chloe. A big thanks to Chloe for letting us use her Nikon camera. Chloe has started her own photography business which you can see here. View the online album (w/ larger pictures) here.

Lexy's Carbonara...by way of Philip

I am just at the end of a week's stay at my sister's in Chagrin Falls, OH.  Lexy grew up in this enchanting little town, moved away for several years, and returned in 1999 with her husband and daughter. While growing up in Chagrin, Lexy learned to make a delicious Carbonara from our step-father, Philip. My visit would not be complete without enjoying this wonderful dish. She has graciously agreed to make it on our final night.

This is where she learned her craft:

Lexy's Carbonara

4-5 peppers (green, red or yellow, 1 inch dice)
1 sweet white onion (1 inch dice)
1 lb of bacon, cooked crispy and then crumbled, set aside
1 pint of cream
1 cup of milk
2 lbs of good Italian pasta (Lexy prefers a shape like twists)
7 ounces of Grated Parmigiano Reggiano
Tbsp olive oil

Saute the peppers and onions in the olive oil until the onions are translucent and peppers are just starting to soften. Add the cream and milk to the onions and peppers, sauteing on very low heat for about 5 minutes. At this point you just want to infuse the flavor of the peppers and onions into the cream. Turn off and let sit.

Cook the pasta to al dente. Turn the heat up on the peppers, onions, and cream to bring it up to almost a boil. Allow to simmer while the pasta is cooking. Drain pasta and place back in the pot.

Add the cheese and mix well.

Add the peppers, cream and then the bacon. Mix well.

Place in a pasta bowl. Sprinkle with a little cheese.  Enjoy!

The perfect ending to a lovely week!

Green Beans with Crispy Shallots

A few months ago I did a cooking demonstration at Highfield Hall in Falmouth with my very talented nephew, Nicholas Flowers. He's in his junior year at BU attending their hospitality program, and will be pursuing a career as a professional chef. I have no doubt that he'll be very successful. Nicholas contributed this delicious recipe, which makes a lovely accompaniment to lamb, beef, or a roasted chicken.

Green Beans with Crispy Shallots

1 pound green beans, stems removed
2 tbsp olive oil
3 large shallots
2 tbsp butter
Salt and pepper to taste
Juice and zest of 1 lemon

Boil a large pot of salted water and prep a large bowl of ice water. Blanch the beans in the boiling water for about 2.5 minutes, then immediately transfer them to the ice water to stop the cooking. (This step can be done in advance if necessary, but the beans must be removed from the water as soon as they are cool to prevent them from getting water logged.)

Slice 1 shallot, keeping the rings whole and the slices about 1/16 in thick.

 

Chop the other 2 shallots into a small dice.

In a large sauté pan, heat the olive oil on medium-high until hot but not smoking. Add the sliced shallots and cook until dark and crispy.

Remove these shallots from the pan and set asisde.  Add the butter to the pan and when it's melted and hot add the remaining diced shallots. Cook on medium heat for 5-7 minutes until tender but not crispy. Add the blanched beans, and salt and pepper. Add the lemon zest after one minute and cook until the beans are hot. Remove from heat, add the lemon juice and top with sliced shallots. Serve hot. Enjoy!

Update on Nicholas (added 14 Nov 2011): Nicholas graduated from BU's School of Hospitality in 2010 and has landed a job with SAP, the German software company working as a consultant in their retail software division. I guess the restaurant plans are on hold for now. 

Homemade Bow-tie Pasta with Asparagus and Roasted Cherry Tomatoes

At the suggestion of my dear friend, Jean, we started a tradition that we now call 'Easter eve' dinner. After their first Easter visit, we decided it would be more enjoyable to have our big meal on Saturday night. We would follow that with a nice breakfast/brunch on Easter morning, so they could drive home at a reasonable hour. At our first Easter eve dinner I made homemade bow-tie pasta and that has become a holiday tradition.

Homemade Bow-tie Pasta with Asparagus, Roasted Cherry Tomatoes and shaved Parmigiano-Reggiano

Homemade Pasta (2 batches of pasta dough will yield enough for 8-10 servings)

(I always use organic vegetable if they're available)

1 bunch of asparagus, ends trimmed and peeled, and cut into 1 inch pieces (slice diagonally as they look nicer)

1 1/2 pints cherry tomatoes

6 leaves of fresh basil, sliced into thin ribbons

Olive oil

Butter

Salt and pepper to taste

Shaved Parmigiano-Reggiano cheese

Steam the asparagus until just tender. Place in an ice bath to cool, then strain and set aside. Roast the cherry tomatoes in a 400 degree oven with a little olive oil and salt and pepper. Roast until they just start to shrivel. Cut your basil leaves into thin ribbons and set aside. Place a tbsp of olive oil and 2 tbsp of butter into a saute pan and add the asparagus. Saute for about 3-4 minutes. Add a tbsp of white wine and salt and pepper to taste. Add the tomatoes and the basil and cook for another minute. Set aside. Cook the pasta in boiling water for 3-4 minutes. Drain, reserving a little bit of the pasta water, and add the pasta to the saute pan with the vegetables. Add a few tbsp of the pasta water, stirring gently to heat through. Salt and pepper to taste. Place in a pasta bowl and garnish with shaved Parmigiano-Reggiano.

Homemade Bow-ties

Prepare two batches of pasta dough: 

 

Roll out into a sheet about the thickness of thin cardboard:

Slice into 1 1/2 inch strips:

Trim the ends to make them even, reserving the ends and cutting into small pieces to freeze for later use:

Take the strips and cut into pieces so they are about an inch and a half wide by an inch high:

Using a fork dipped in flour, imprint the edges:

Dip your finger in water and place a dot in the center of each piece:

Take a piece, and using your index finger to hold down the center, pull the sides into the middle and then remove your index finger so you can squeeze the pasta into the bow-tie. (Please note: I actually took this picture before I had forked the edges.You should do that first):

Place the bow-ties on a baking sheet with parchment and flash freeze:

Once frozen, place them in plastic bags and back into the freezer:

Pasta pieces are delicious in soups. Just place in plastic bag in the freezer to use later, or you can do what I did:

I decided to cook the pasta ends to reward myself for all my hard work. After cooking them, I just tossed with butter and a little Pecorino Romano cheese:

Enjoy! Homemade pasta is a very special treat and one your guests will greatly appreciate. I'd love to hear about some of your favorite holiday traditions.

We call them Pizzettas...

I found these whole grain tortillas made by Ezekiel breads, which are a great base for a light and healthful pizza. Just top with a little tomato sauce and whatever veggies you can find in the fridge.  I like to bake them on my cast iron skillet in a 450 degree oven. Delicious!

Pizzettas
Ezekiel tortillas
Red sauce ( you can use homemade or a good one from a jar)
Sliced shitake mushrooms
Slice white onions
Roasted red peppers (sliced thinly)
Pecorino Romano cheese
Mozzarella cheese
Place the tortilla on a baking sheet or cast iron skillet.  Spread a layer of sauce, then the onions, mushrooms, roasted peppers and sprinkle with a little Pecorino and mozzarella. Bake in 450 degree oven for about 15 minutes, or until golden brown on top. Remove from the oven, slice into quarters, and enjoy! Be creative and use whatever veggies you have on hand. Tonight I used Pecorino and pieces of cheddar cheese as I didn't have mozzarella on hand.

Quick Whole Grain Stir-fry

It's really easy to make a quick and delicious stir-fry.  Since I cook whole grains on a regular basis, I usually have leftovers in the fridge.Tonight I had some whole grain brown rice with wheat berries and chick peas that, with the addition of a few veggies and some chicken, made a nice healthful meal. You can also use any leftover rice that you have on hand. As a side I prepared sauteed (organic) collard greens. 

Whole Grain Stir-Fry
2 cups of cooked whole grains, or any cooked rice that you have on hand
1/4 small white onion, sliced into thin crescents
3 shitake mushrooms, stems removed and sliced
Handful of baby carrots, sliced into 1/4 inch pieces
Handful of frozen organic corn
Handful of frozen organic peas
1 cooked chicken breast, diced
2 tsp of mirin
2 tsp of tamari
1 tbsp of olive oil
Gomasio
Add the olive oil to a saute pan or wok.  Heat the oil then add the onion, mushrooms, chicken and carrots.  Cooking quickly on high heat, stirring often, for 3 minutes:

Add the peas, corn, and 1 tsp of the mirin and saute for another 3-4 minutes (stirring frequently):

Add the cooked grains and sprinkle with the remaining mirin and the tamari. Add a tbsp of water and cover to let it steam for a few minutes:

Remove the cover and mix well to combine:

Slice the collard greens into 2 inch pieces:

Place a 1/2 inch of water in a pan and bring to a simmer.  Add the greens and steam for 1 minute (covered):

Remove greens from the pan and allow to drain.  Add a little olive oil and one clove of chopped garlic to a saute pan. When the garlic starts to brown add the greens. Saute for a minute. Add salt and pepper to taste:

Place the stir-fry and greens in a bowl, sprinkle with gomasio and enjoy! Comments or questions?  Please post in the comments box, or using the link below.

Homemade Chicken Soup...the recycled version

During these fiscally challenging times it's a bonus to get two meals out of one. Occasionally I purchase the roasted chicken at my local grocer and it makes for an easy meal when served with a baked sweet potato and a green vegetable. Roche Brothers cooks up Bell & Evans free range chickens, which I prefer. We typically eat the chicken for one meal and that leaves enough meat on the carcass for soup. Here's an easy recipe that makes a delicious soup:

Homemade Chicken Soup:
Carcass of one roasted chicken (with some meat left on it)
3 carrots, peeled and ends trimmed
3 stalks of celery, peeled to remove the strings off the back and ends trimmed
1/2 bunch of fresh parsley
1/2 small white onion
1 carton organic low sodium chick broth
Pasta (small shape or the homemade pieces you may have in your freezer if you made ravioli with me back at Christmas time)
Grated cheese (and you probably all know by now that I like Pecorino Romano)
Salt and pepper
Place chicken carcass, broth, carrots, celery, onion, and parsley into a stockpot.  Add water to cover the chicken by about 2 inches:

Bring to a boil, then turn down the heat and allow to simmer for 1.5 hours.



Remove parsley, celery, and carrots from the pot and allow to cool:

Cut the carrots and celery to about 1/4 thick, and roughly chop the parsley (set aside):

Allow the soup (minus the vegetables) to continue simmering on the stove for another hour. Adding salt and pepper to taste. Strain the soup into another pot and then place the chicken and bones into a bowl. Allow to cool, then pick through adding all the good pieces of chicken back into the strained broth. Add the chopped vegetables and salt and pepper to taste. Cook your pasta, al dente, and toss with little bit of olive oil so it doesn't stick together. Add a serving of pasta to each bowl, and then add the soup. Always keep the pasta separate from the soup. Adding it to the soup pot will just overcook it. The soup tastes so much better when the pasta is added just before serving, and if you have some homemade pasta on hand you'll be in for a real treat.

Sprinkle with a little cheese and enjoy! Variation: you can add a few handfuls of baby spinach, or any other greens that you like, to the soup pot before serving. Just let it simmer for a few minutes to cook the greens.