Category Archives: Assemblage Cooking & Weekday Meals

Red Grape, Blue Stilton Salad

Posted on by February 16, 2015

This Red Grape, Blue Stilton Salad came about when I needed a nice winter salad to serve with Boeuf Bourguinon. I was so focused on the main dish, that I forgot all about the salad. Fortunately, I had some leftover cocktail nuts on hand, so that’s where I started. Next up was the vegetable drawer. Since arugula is my favorite green, I usually have it in the house. The spiciness of the nuts and the arugula sent me to the fruit drawer. I definitely needed something a little sweet to balance things out. Thank goodness for these beautiful red grapes. Dried fruit would do in a pinch, too. Either cranberries or cherries would be perfect. Finally, I wanted to add a little cheese for some richness and I was hoping I had blue when I opened the cheese drawer. While the blue cheese I had on hand is English, not French, it turned out to be a perfect fit in the flavor profile department, and this delicious Red Grape, Blue Stilton Salad was bold enough to start of a meal as flavorful and decadent as Boeuf Bourguinon. … Continue reading →

Ginger Snap Eggnog Ice Cream Sandwich

Posted on by October 25, 2014

Part of keeping my house well-stocked with things like the ingredients for Ginger Snap Eggnog Ice Cream Sandwich is about my serious love for house guests. I can invite people over at the last second with confidence knowing there will be the makings of a delicious meal somewhere in the depths of my pantry. Last weekend, it was Ginger Snap Eggnog Ice Cream Sandwiches. If you haven’t had Jeni’s ice cream, well, be on the lookout, because this stuff is seriously good. This year for her holiday flavors, she made Middle West Whiskey Eggnog. I just found the last of it in the freezer over the weekend. And fortunately, I also had a few gingersnap cookies lying around as well. Needless to say, this Ginger Snap Eggnog Ice Cream Sandwich made for one of the easiest and best desserts ever to be made at the very last minute. The guests were impressed and it took me no time at all. Ginger Snaps Eggnog Ice cream Let the ice cream soften for a minute or two. Scoop a generous ball onto a cookie. Top with another cookie. Voila! You can have guests assemble their own, or make them ahead and store them … Continue reading →

Ladies Lunching Chicken Salad

Posted on by February 24, 2015

There’s something about this particular chicken salad that says “ladies lunching” to me, hence the name, Ladies Lunching Chicken Salad. Perhaps because it’s so pretty, and just a touch sweet? Maybe, but more likely it’s the mere fact that it’s so good it warrants the purchase of fresh croissants and an invitation to the most important ladies in your life. I usually break out the china and the silver iced tea spoons and make fancy lavender lemonade too. It’s warrants a special salad, perhaps like my Crunchy Blueberry Avocado Salad and a pretty dessert along with your very best table decorations. Because the Ladies Lunching Chicken Salad is so easy, you’ll have some extra time to spend on the little details, and why not? After all, my best girlfriends are the ones in my life most likely to notice the little things, and to appreciate the effort I put into celebrating out friendship. But you don’t need to wait for company to make this Ladies Lunching Chicken Salad. It’s also great for a weeknight dinner or a Sunday meal for one because the leftovers will make for wonderful sandwiches to take to work all week long. And it doesn’t take … Continue reading →

Mold-Free Coeur à la Crème

Posted on by February 12, 2015

Just the way you want Coeur à la Crème, right? Without the mold? Not that there’s anything wrong with mold, in the right contexts, but in this case? My mom makes Coeur à la Crème frequently. Probably because it’s great for a last minute, but special dessert, if you use her “serve it fresh” variation. She made it in the summer, when we had fresh berries, and sometimes around Valentine’s Day- after all, it is named the heart of the cream. And the best part about this recipe? It’s not to late to stop by the store on the way home and splurge on fancy berries rather than the heart-shaped chocolate assortment and surprise your loved one (or yourself) with your culinary abilities and whip up (literally) some Coeur à la Crème. This classic French dessert is a combination of cream and softened dairy that then is placed in a special draining mold (which is usually heart-shaped) and chilled until the liquid (whey) drains out and what remains (the heart of the cream) firms up into a solid form. It’s often served in an island of fruit puree, but that takes time, which we don’t have. So we’re serving the … Continue reading →

Skinny Clam Chowder

Posted on by July 2, 2015

I know you’ve been anxiously awaiting this Skinny Clam Chowder. Back when I shared my corn crab chowder recipe, I teased you with the knowledge that I make chowder two different ways. So here it is, the other approach: Skinny Clam Chowder. This recipe is great for all kinds of people with dietary restrictions, especially for those friends with gluten allergies, since it is thickened with potatoes instead of a roux. While being low in fat and calories, the flavor is still incredibly rich and hearty. Skinny Clam Chowder is perfect for this Winter that just keeps going, because it satisfies that Winter desire for rich hot soups without packing on the pounds. But because it’s not a heavy cream based chowder, it actually makes a great year round soup as well. And lots of friends who work in over-airconditioned offices have told me on the regular that they really like making this soup for a light Summer lunch. Traditionally, Clam Chowder is served with Sourdough bread, especially on the West Coast, but I often serve my Skinny Clam Chowder with tender homemade potato rosemary rolls- there’s something about the rosemary that’s really perfect. Skinny Clam Chowder is a great make … Continue reading →

Pretzel Peanut Brownie Bites

Posted on by January 18, 2015

Now I’m not going to lie and tell you I always make box brownies, or even that I think these Pretzel Peanut Brownie Bites are the best brownies I make. But, sometimes you have enough going on, or you’re working really hard making one of the other dishes. Or you ran late, or what you planned to make didn’t come out well. For all of those occasions, you need a recipe like this. These little Pretzel Peanut Brownie Bites are cute, satisfying and so quick you can make them at the last second. I like to use low-fat brownie mix, like no pudge fudge for these. Since you’re adding the espresso powder and the topping, you won’t miss the extra calories, but any brand works just fine. The tiny size of the Pretzel Peanut Brownie Bites makes them perfect for parties. And their playful peanut and pretzel topping just screams Super Bowl party. It’s really fun to use this recipe when baking with kids too, because it’s really quick, which is perfect for their short attention spans, but still includes cracking an egg, every kid’s favorite kitchen task, and includes sprinkling on the crunchy toppings. Finally, these Pretzel Peanut Brownie … Continue reading →

Pickled Pear Bruschetta

Posted on by October 26, 2014

The hearty cracker as the base makes for a beautiful and rustic dish with my Pickled Pear Bruschetta. The rich mascarpone shallot spread is both delicate enough in flavor to showcase the pear and creamy enough to make this nibble feel substantial. Pickled Pear Bruschetta sets a perfect winter tone and the lush gold color of the pear adds to the golden hue of the menu. Wasa Crackers (I like the thick multi-grain) Filling: 1 cup shallots 2 tablespoons butter ¼ cup white wine ¼ teaspoon five spice powder ¼ or less freshly grated nutmeg ½ teaspoon salt dash cayenne 8 ounces mascarpone Pickled Pears: 1 bosc pear (firm is important, but really any variety will do) 1 cup white vinegar 2 tablespoons salt ¼ cup sugar Mince the shallots. Sauté the shallots in butter on medium low until very soft (20-30 minutes). Add the white wine and continue to cook until the liquid has evaporated. Add the five spice, nutmeg, salt and cayenne, stir well and then cook an additional 1-2 minutes. Remove to a bowl. Stir in the mascarpone until well-distributed. Slice the pears very thin (a mandoline works best) from the bottom. The round slices will curl into … Continue reading →

Fava Bean and Orange Bruschetta

Posted on by October 26, 2014

Bruschetta is a great make ahead appetizer and this Fava Bean and Orange Bruschetta is both gorgeous and unexpected. With frozen vegetables and plentiful citrus fruits, it’s festive and seasonal. Fava Bean and Orange Bruschetta is also fairly healthy, which is a great way to ring in the New Year. 1 cup fava beans, shelled and peeled or frozen lima beans (if you found fresh, 1 pound is about 1/3 cup shelled and peeled) 1 cup orange segments (a mix of blood and navel are gorgeous visually) 1 cup micro-greens or watercress, mache, etc. 2 teaspoons olive oil 1 teaspoon white balsamic, champagne vinegar or white wine vinegar pea spread: 2 cups fresh or frozen peas (defrosted) 1 to 2 garlic cloves ¼ cup tahini ¼ cup olive oil ½ tablespoon fresh lemon juice 1 teaspoon kosher salt 1 loaf baguette, sliced thin and toasted In a food processor or blender, combine the pea spread ingredients. Reserve. Slice and toast the baguette. A cookie sheet under the broiler is a great way to do this. Shell the fava beans. Bring water to a boil and blanch the beans for 30 seconds. Remove to an ice bath. Now you can pop the … Continue reading →

Leftover Thanksgiving Enchiladas

Posted on by October 27, 2014

Every year I yearn for Thanksgiving turkey just so I can have these Leftover Thanksgiving Enchiladas. I’ve been making these for years, but I never get sick of them. This year, I started making a vegetarian version with mushrooms instead of turkey so I don’t have to wait for Thanksgiving. I bet you’ll follow in my footsteps after you’ve had these just once. The squash makes it fall and cozy, and the leftover cranberry relish is perfection in these Leftover Thanksgiving Enchiladas. 2 cups onions 2 cups poblanos and/or green bell peppers 2 cups celery 2 cups butternut squash 2 cups shredded or chopped turkey (sautéed mushrooms to make it vegetarian) ¼ cup flour ¾ cup milk 8 ounces Monterey Jack cheese shredded, plus a little extra for the top 2 tablespoons olive oil ½ cup green salsa salt 16 tortillas green salsa Sour cream leftover cranberry relish Dice the onions, peppers (poblanos will be hotter, bells milder), and celery. Sauté the onions, peppers, and celery in the olive oil until softened. (If you’re making them vegetarian, sauté the mushrooms first, then set aside and use the same pan for the rest of the veggies). Meanwhile, dice the butternut squash. … Continue reading →

Assemblage Cooking: Leftover Cornbread and Poached Eggs

Posted on by October 27, 2014

Assemblage Cooking: Leftover Cornbread and Poached Eggs is definitely about happy leftovers. Last weekend we had some white bean, jerk turkey, leftover butternut squash chili. Which also meant we had leftover cornbread muffins. Then later this week I threw several dinner parties and just wasn’t up for cooking. It was time for some assemblage cooking. What’s easier than breakfast for dinner? Not much. And breakfast for dinner at our house almost always means poached eggs, because poached eggs are my favorite. Don’t get me wrong, I love eggs generally, but I’m really picky about them being overcooked. Something happens to the white… it changes the taste-? I just don’t like it when it’s overcooked and I swear it’s science, not me. It makes it impossible for me to eat fried or hard boiled eggs when at a restaurant. But poached, oh poached eggs… I can wax rhapsodical about poached eggs. If you find them intimidating, this weekend is the weekend to learn how to make poached eggs. And then you can just poach one and plop it down on salads and grains, turning leftovers into instant fancy meals whilly nilly à la Assemblage Cooking: Leftover Cornbread and Poached Eggs. Trust. … Continue reading →

Stuffed Sweet Potatoes

Posted on by October 27, 2014

This time of year it’s all about the roasted veggies and trying to keep things light and fresh because it’s not winter yet, and Stuffed Sweet Potatoes fill both bills. This week there were still awesome cherry tomatoes at the market, so that was definitely in the cart. I also bought some sweet potatoes. When I got home, I raided the leftover drawer and found an avocado and some cotija. I knew we were headed towards Mexican flavors. I always have black beans around, and there was even some leftover cooked red quinoa (rice would be great too). Too easy: Stuffed Sweet Potatoes it was, and they were really, really good. 4 Sweet Potatoes 1 cup prepared quinoa (use chicken or veggie stock and some pepper sauce for full flavor and cook according to the instructions on your container, or check out: quinoa bowls (for more instructions) 1 cup black beans 1 cup cherry tomatoes; quartered 1 cup frozen corn (fire roasted preferred) ½ cup feta, cotija or other crumbled fresh cheese 1 lime salt pepper ¼ teaspoon cayenne pepper ½ teaspoon cumin 1 avocado; diced fresh cilantro; chopped Preheat oven to 350° F. Wash the sweet potatoes. I usually … Continue reading →

Soba Noodle Salad with Asian Pesto

Posted on by October 27, 2014

Soba Noodle Salad with Asian Pesto is one more delicious pesto use. This one requires a little modification, so I’ve written it out again, but it’s useful to compare it to the original so you get a sense of how to modify pesto type sauces in general. Soba Noodle Salad with Asian Pesto is a great salad to make year round as it’s fairly easy to find good quality cherry tomatoes, radishes and cukes all the time. It’s also quick and easy. And if you don’t think you’ll eat all the pasta at the same time, just cook what you need or cook it all but don’t add the pesto to all of it, because of the oil and acid in the pesto, it breaks down the noodles and makes them soggy. But if you store the extra noodles separately, they’ll be fine and you’ll have the joy of Soba Noodle Salad with Asian Pesto leftovers. 1 pound Asian eggplant Kosher salt ½ pound buckwheat soba noodles 1 cup cherry tomatoes 1 cup radishes 1 cup English cucumber Asian Pesto: 2 cups fresh basil leaves (thai if you can find them) ⅓ cup cashews 2-4 cloves of garlic ½ cup olive … Continue reading →