The Pantry Challenge

Mushroom & Asparagus Risotto

2011-02-07T20:35:00.007-06:00

I don't know if it's the weather or what but I've been cooking like crazy lately. Needless to say my freezer is full! Looks like I will be enjoying these dishes for months to come. Tonight I was inspired by asparagus and wanted to make something warm & satisfying so risotto it is.

Here are the ingredients you will need for this recipe:

Start by sautéeing a medium onion in olive oil & butter on medium heat.

Add 2 cloves of chopped garlic and about 1 C of chopped asparagus. Cook until asparagus is tender but not cooked all the way through.

Now you can add about 1 C of chopped mushrooms. I used plain button mushrooms here, but normally would use cremini mushrooms which have more flavor. Cremini's are actually smaller portabello mushrooms.

Cook until the mushrooms have lost most of their moisture and are tender. Remove mixture from heat and set aside.

In a saucepan heat about 5 cups of stock on low heat. You may use whatever type of stock you'd like here I used chicken stock for it's flavor.

In a separate pot add about 2 TBSP of olive oil & 1 TBSP butter. I actually have the Mario Batali risotto pot so I use that one. It's cast iron with an enamel coating so it's great for even heat & browning. Ridiculous I know, but it was a gift.

Next add 1 1/2 C of arborio rice. Stir well to make sure each grain is well coated with the oil. Continue cooking the rice until its slightly toasted, about 4 minutes.

Then add 1/2 C dry white wine (at room temperature) and start stirring. Once that liquid is absorbed you may now add a ladle full of your warm stock.

You are now going to alternate adding stock to the pot & stirring slowly until all the liquid is absorbed. This is a laborious process, but necessary to create the creamy texture that you want. About 30 - 45 minutes. So be patient!

Once the risotto is ready you now add back in your mushroom & asparagus mixture. To this dish I did add the zest and juice of one small lemon. It helped bring out the freshness of the vegetables & eased the richness of the dish. Finish it off with a nob of butter & one final ladle full of stock. Serve & top with fresh parsley.

I also topped mine with an aged mimolette cheese that I had. It was nutty, salty & just perfect for this dish. Traditionally you would use parmigiano reggiano. Enjoy!

Please let me know if you make this dish, and if so how it turns out!

xo diane

Chicken Tortilla Soup

2011-02-04T18:43:00.013-06:00

When I woke up this morning I was delighted to see a light dusting of snow on the ground. Not unusual for this time of year, but quite unusual for Austin, TX! So I knew it would be the perfect day to make my chicken tortilla soup. I developed this recipe to be made in the crock pot, but you can let it simmer slowly in a large pot on the stove if you wish. It's simple, hearty & full of flavor!

Here are the ingredients you will need for this recipe:

Start by seasoning 4 chicken thighs with salt & pepper and brown them in a large skillet over medium high heat.

Once browned, take the chicken out of the skillet & remove the skin from 3 of the pieces. Place into crock pot.
Add one medium onion (diced), 2 carrots (diced) and 2 cloves of garlic (minced) to the oil and sautée until tender.

Add that mixture to the crock pot along with a 28 oz. can of chopped tomatoes, a 15 oz. can of enchilada sauce, one diced jalapeño, 6 corn tortillas (cut into small pieces), a bay leaf, 1 TBSP chipotle powder, 1 tsp dried oregano, 2 tsp cumin, 4 cups of water and some salt & pepper. You may want to add more or less jalapeño or chipotle depending on how spicy you like your soup.

Stir, cover and set on high to cook for about 4 hours. Once the chicken is cooked remove from pot and pull chicken from the bone. Return meat to the soup and add one package of frozen corn and a can of black beans (rinsed & drained) to the pot. Cover and heat through.

I like to make my own tortilla strips to serve along with the soup. Simply cut corn tortillas into strips:

Then fry in hot oil (350ºF) until golden brown. Be sure to hit them with some salt while they're still hot too.

I garnish my soup with avocado, shredded cheese, cilantro, crispy tortilla strips & a lime wedge. Mmmmmm....

Please let me know if you make this recipe and how it turns out for you.

cheers!
xo diane

Oeufs en Cocotte (Eggs in a Casserole)

2011-01-24T14:19:00.009-06:00

I just remembered my sister telling me about these awhile back, so figured that since I had all of the ingredients I would give it a try. Otherwise known as oeufs en cocotte, this delicious treat doesn't take any time to prepare and the results are amazing. You can use anything you have on hand and since they are single servings everyone in the family can enjoy their own.

Here are the ingredients I used for this recipe:

You want to preheat your oven to 375º F. Butter your ramekin dishes then add about a tablespoon of cream or milk.

Next, add whatever type of filling you'd like; sautéed mushrooms, peppers, onions, bacon, sausage etc.
Here I used peppered ham and spring onions:

Then crack an egg into each ramekin. I topped mine with boursin cheese but you can use any type of cheese you like. I recommend to shred it for best results.

You just top it off with a touch more cream & pepper. Since the ham & cheese I used here are both salty I didn't add any extra salt, but you might want to do that now.

Now you are going to place your ramekins in a bain marie or water bath. Fill the water half way up the side of the ramekins.

Bake for 10 - 12 minutes until the egg whites are set & the yolk is still nice and runny. If you like a harder egg feel free to bake it for a longer time. Once they come out of the oven carefully lift them from the water bath & serve.

I enjoyed mine with crunchy toast & a mixed green salad. Enjoy!!!

Please feel free to share your experiences or comments here. Let me know what you think!

xo diane

Quickie Recipe: Basmati Rice Pudding

2011-01-20T12:39:00.005-06:00

So last night I made a delicious dinner of rockfish with a brown butter/orange sauce, braised fennel, basmati rice scented with cardamom & orange and steamed shelled edamame. As I've stated in the previous post, it's hard to cook & take photos by myself. This was a new recipe too, so I wasn't sure exactly how it was going to turn out...well, I was pleased.

Well, my quickie recipe here stems from the left over basmati rice that I had made. It's a quick one so no need for extra photos here...

Start by placing whatever amount of rice you have into a saucepan (I had roughly 2 cups) and I just poured milk onto it until it was almost covered. (About 2 cups) I had some heavy whipping cream around so I splashed a tad of that in there too for richness. Added about 1/4 C of sugar, 1/4 tsp of freshly ground cardamom and a handful of raisins. (optional of course!)

Just simply heat the contents slowly while stirring occasionally so it doesn't burn on the bottom. You want to be sure the mixture gets creamy and the rice is nice and soft. This is different than regular basmati rice which I like to be a bit more on the firm side.

I garnished mine with clementine zest to bring out the already beautiful orange essence that I cooked into the rice in the first place. The citrus also cuts the richness & compliments the sweetness.

Hope you get a chance to try this one for yourself! Share with me your comments & how you like your rice pudding...

xo diane

New Year...new ideas.

2011-01-17T17:43:00.002-06:00

I have been just kicking myself for not updating this blog more often. I absolutely love cooking, but to take all the photos whilst doing it can become cumbersome. Alas, I have decided to put aside any negative feelings about it and just do it. :)

So please comment on the recipes you see & if you are making them please let me know how they turn out!

Coming soon, my favorite Chicken Tortilla Soup!

cheers!
xo diane

Cardamom Ice Cream

2010-09-21T06:50:00.004-05:00

I had been craving this for quite some time, so I decided to just go ahead and make it!
A simple blend of milk, cream, sugar & cardamom pods produced such a lovely flavor.

There are no step by step photos for this one since it was so easy...and I didn't take any during the process.

• In a medium saucepan heat 2 cups heavy cream, 2 cups whole milk and 15 whole cardamom pods (crushed with seeds exposed) to simmer stirring occasionally. Since my pods were a little older I also opened up about 8 additional ones, ground the seeds with my mortar & pestle and added that to the liquid which produced a perfect cardamom flavor. (I would test the flavor before adding in too much.)

• Simmer for about 5 minutes then remove from heat, stir in 1 1/2 C sugar until sugar dissolves completely.

• Let mixture steep for about 25 minutes then with a fine mesh strainer, strain out the cardamom pods add 1 tsp. vanilla extract and chill base overnight. It is very important to have a VERY cold base. The faster the mix freezes, the smaller the ice crystals will be, and the smoother the texture.

• Pour the mix into your ice cream maker and let run about 25 - 30 minutes until you have a thickened base. Transfer into containers and let freeze until ready to serve.

Enjoy!

xo diane

Gougéres

2010-02-24T21:55:00.004-06:00

When I was in Paris this past Holiday season my sister whipped up these little choux pastries called gougéres and they were incredible! I just had to get her recipe & try them myself. They simply melt in your mouth with buttery goodness.

Here are the ingredients for this recipe:

Preheat your oven to 400ºF. Line a baking sheet with parchment paper & set aside.

In a saucepan heat 1/2 C milk, 1/2 C water, one stick of unsalted butter (cut into tablespoons) and a large pinch of coarse salt until boiling.

Add 1 C of all purpose flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.

Move the dough into a mixing bowl; let cool for about one minute. Beat 4 eggs into the dough, one at a time, beating thoroughly between each one***. Add 1 C shredded Gruyére cheese and a pinch each of ground black pepper and ground nutmeg.

***It is important to add the eggs one at a time and wait for them to become incorporated into the dough separately. Don't worry if it looks a little curdled at first, the dough will eventually come together nicely.

Transfer the dough into a pastry bag fitted with a 1/2" tip and pipe tablespoon-size mounds onto the parchment paper about 2" apart.

Top with a bit of extra shredded cheese.

Bake for 22 minutes or until the tops are golden brown and puffy. Enjoy!

This recipe makes quite a bit of these little beauties. They can also be filled too. Gougéres freeze well, so once they have cooled completely they can be stored in an air-tight container in your freezer for a few months. To reheat them, place them on a baking sheet in a 350ºF oven for a few minutes until hot.

cheers!
diane

Chocolate Chipotle Butter Bites

2010-02-08T15:58:00.012-06:00

I was looking for a simple & chocolaty treat to take to my friend Cristi's house yesterday for The Big Game and I came up with these. Chocolate Chipotle Butter Bites.
Similar to a brownie, these are rich, chocolaty & have just a hint of savory spice, they are just gooey-er than a brownie.

Here are the ingredients for this dish:

Start by pre-heating your oven to 325ºF. Combine 10 TBSP of butter, 1 1/4 C sugar, 3/4 C + 2 TBSP cocoa, 1/4 tsp salt & 3/4 tsp chipotle powder in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water.

Stir frequently until the butter has melted & the mixture becomes the consistency of wet sand. You want to heat it until its hot to the touch.

Remove from heat and cool slightly until it just feels warm. Stir in 1/2 tsp vanilla extract. Add the eggs one at a time stirring vigorously after each one.

Now the batter should look thick & shiny.

Add 1/2 C flour and mix gently until all of the flour is incorporated.

Place the batter into an 8" x 8" square pan that has been lined with parchment paper.

I cut the edges of the parchment down once the batter is in the pan so it doesn't burn.

Bake for 35 - 40 minutes or until a wooden pick is inserted into the center & comes out slightly moist. You want to make sure they are gooey. :)

Cool slightly then lift from pan. Place on a cutting board and cut into about 1 1/2" square pieces.

Dust lightly with powdered sugar & enjoy!

cheers!
xo diane

Mussels Mariniere

2010-01-12T08:00:00.006-06:00

This is a simple dish to prepare with a huge pay off. With just a few ingredients and only a few minutes of your time, you can make mussels mariniere for yourself or friends.

Here are the ingredients for this dish:
Mussels, butter, shallot, garlic, dry white wine & parsley.

Start by cleaning your mussels making sure to remove the "beard" from them and only keeping the ones that are closed. Rinse them off in cool water and scrub the outside shells with a brush to remove any debris.

Heat a large pan (that has a tight fitting lid) to medium high heat and add equal parts of butter & olive oil to the pan.

Add your sliced shallots and chopped garlic and sweat them for a few minutes until slightly soft. You don't want to brown them.

Now add your white wine & mussels:

Then cover the pot tightly to steam them for about 4 - 6 minutes. You can shake the pan to disperse them evenly.

You'll know the mussels are ready when they all open up. Discard any that do not open! Now add some chopped parsley and toss in the pan a bit.

Serve them with crusty bread (which is essential to sopping up all that great sauce!) and enjoy!

cheers!
xo diane
thepantrychallenge@gmail.com

Banana Crunch Muffins

2009-12-01T09:34:00.004-06:00

Often I buy a small bunch of bananas to have as a snack, for breakfast etc. but for some reason, I don't always get around to eating them all before they get too ripe. I like banana bread and all, but wanted an alternative to that, maybe something more individually portioned. So I made these banana crunch muffins. They are SUPER moist (which I don't always get with the banana bread) and have an amazing crunch topping which gives them a little texture as well.

Here are the ingredients you need for this recipe:

Start with preheating your oven to 375ºF. Lightly grease 10 muffin cups or line with muffin papers.

Mix 1 1/2 C flour, 1 tsp baking soda, 1 tsp baking powder & 1/2 tsp salt in a large bowl.

In another bowl beat together 3 ripe bananas, 3/4 C white sugar, 1 egg (slightly beaten) & 1/3 C melted butter. I used my Kitchen Aid for this with the paddle attachment.

Stir the banana mixture into the flour mixture just until moistened.

Spoon into prepared muffin cups filling about 2/3 of the way.

Here are the ingredients for the crunch topping:

In a small bowl mix together 1/3 C packed brown sugar, 2 TBSP flour, 1/4 tsp ground cinnamon. Cut 1 TBSP of cold butter into the mixture until you have something the consistency of coarse cornmeal.

Sprinkle the topping over the muffin batter.

Bake for 18 - 20 minutes until a toothpick inserted into the center of the muffin comes out clean. Remove from oven and place onto cooling rack.

This is what it looks like inside. I had to dig right in...so moist & I love the crunchy topping! Enjoy!

cheers!
xo diane

Pumpkin Cheesecake Empanadas with Maple Glaze

2009-11-26T09:32:00.006-06:00

I figured with the holidays here I would share with you one of the easiest recipes that I like to make instead of baking a pumpkin pie. Pumpkin Cheesecake Empanadas have a flaky crust with a moist filling and sweet glaze. This recipe makes 16 empanadas.

Here are the ingredients used for this dish:

Heat oven to 350ºF. In a large bowl blend room temperature creme cheese with 2/3 C brown sugar. Gradually add in 1 1/2 tsp. cinnamon, 1/2 tsp. ground ginger, 1/2 tsp. ground cloves and 2 eggs. Beat until smooth. Add one 15 oz. can of pumpkin pureé and blend until creamy.

Next you need a can of 8 biscuits. Separate your biscuits into 8 individual pieces. Using a serrated knife cut each biscuit in half horizontally to create 16 rounds of dough. (My dough has yellow pieces in it since it was a "butter" flavored biscuit.)

On a lightly floured surface, roll each piece of dough to about a 4" circle.

Spoon about 1 - 2 Tablespoons of filling onto the center of the dough.

Now fold dough in half over filling and crimp edges with a fork to seal. Brush with egg whites. If you didn't want to use glaze on your empanadas you could sprinkle cinnamon sugar on the top before baking.

Here is the first batch ready for the oven.

Bake them for about 15 minutes until golden brown. Allow them to cool for at least 20-30 minutes.

While they are cooling you can make the glaze. In a bowl measure about 1 C. of powdered sugar and slowly whisk in a small amount of maple syrup until you have a nice glaze consistency. (not too thin!)

Using a fork slowly drizzle the glaze over the cooled empanada & enjoy!

I hope you all have a wonderful & safe Thanksgiving!

cheers!
xo Diane

Sinful Dulce de Leche Chocolates

2009-11-01T18:59:00.006-06:00

I was talking to my friend Caroline the other night and she was telling me about these turtles she was making with walnuts, home made caramel & chocolate. Well, they sounded so good that I thought I'd take that idea and run with it.

So here's my take on a classic turtle. I used semi-sweet chocolate, home made dulce de leche and toasted hazelnuts.

Here are the ingredients for this dish:

Now, what looks like peanut butter is actually a delicious caramel made from sweetened milk called dulce de leche. Here is the recipe I used to make this amazingly delicious, milky, rich, soft caramel tasting goodness that will become the gooey center of this confection.

This recipe is so simple. In a bowl placed over a pan of simmering water melt 8 oz. of chocolate. This could really be any type of chocolate that you like, but my preference is dark chocolate.

Melt the chocolate slowly and stir it until its nice and smooth.

While your chocolate is melting, you want to line mini muffin tins with lining papers.

Once the chocolate is melted you want to spread a thin layer inside the papers on the bottom and then bring it up the sides a bit.

Next, take a small spoonful of dulce de leche and place it inside the center of the chocolate. (You could also use any type of caramel that you like, but the dulce de leche is so good.)

Now add 2 to 3 whole toasted hazelnuts on top of the dulce and press them down into the caramel. You may use any nut you prefer here; peanuts, almonds, pecans, walnuts etc.

Now top the cups with the remaining chocolate and smooth out.

You can place them in the refrigerator to set for about 30 minutes. Making them in the papers makes it easier to serve or give as gifts. I think my neighbors are in love with me now...

Store them in the refrigerator and enjoy!

cheers!
xo diane
thepantrychallenge@gmail.com

Kale & Sausage Soup with Potatoes & White Beans

2009-10-29T15:36:00.007-05:00

I was watching Top Chef last night where Kevin smoked some kale and that was it. I needed to make some kale soup today. The weather literally changed as I was making this beautiful pot of soup so when I finished, it was chilly enough to enjoy it!

So here's my take on this classic soup. Kale, potatoes, cannellini beans, tomatoes, & even some sausage & a bit of bacon in it, which obviously can be omitted for those who are vegetarian. Its quite hearty while still being relatively healthy (if you don't count the meat)

Here are the ingredients for this dish:

You start by cooking your bacon. I chop mine into smaller pieces then remove them with a slotted spoon onto a paper towel once they are nice & crispy.

Next you can brown your sausage in the bacon drippings. Yes, this might add a bit more fat, but don't ever forget that fat = flavor. :) While the sausage is cooking chop your onions, celery, carrot, garlic, potatoes & kale.

Look at how beautiful this kale is!

Remove the sausage from the pot and set aside. Now in the remaining oil in the pan you can sautee your onions, celery & carrot together for a few minutes then add your garlic. Season with salt & pepper.

Once those are slightly soft add 4 cups of broth (either chicken or vegetable) and your potatoes. Let this cook for about 5 minutes.

Now add your chopped tomatoes, can of cannellini beans (rinsed & drained) and kale.

Cook now for another 5 minutes or so, then add back in your sausage. Once that is heated through taste the soup for seasoning. I added a pretty nice sized pinch of red chili flakes to mine...not to add too much heat, but just to boost the flavors of everything up.

Top with some bacon bits and voila!

I can't wait to go have a second bowl now for dinner. Served with some crusty bread and I'm all set! Enjoy!

cheers!
xo diane
thepantrychallenge@gmail.com

Quickie Recipe 5 - Oven Roasted Tomatoes

2009-10-23T18:34:00.006-05:00

This is a quickie recipe that I love to make when I want a quick side dish, a topping for some crusty bread or to put on top of pasta for a delicious meal. They take a bit of time to bake, but that leaves you time for a nice glass of wine...

Here are the basic ingredients used for this recipe:

Start by cutting the tomatoes in half and scoop out just the seeds. Lay out onto a foil lined baking sheet. (I made mine in the toaster oven, so my pan is very small.)

Finely chop a few cloves of garlic and sprinkle on top of the tomato halves.

Season with salt & pepper and drizzle with olive oil.

Now bake at 350ºF for about 30 - 40 minutes until the flesh gets soft and reduces in size. The flavors will concentrate and the tomatoes come out sweet and juicy.

Once they are ready, remove from oven and garnish with a chiffonade of fresh basil.

I put them on top of some capellini noodles & drizzled a bit more olive oil on top. Enjoy!

I hope you enjoy this dish. Let me know if you make it and what you think!

cheers!
xo diane
contact: thepantrychallenge@gmail.com

AMOA La Dolce Vita Food & Wine Festival

2009-10-16T17:45:00.002-05:00

This is not like my usual posts but I just had to share the event that I attended last night. The 20th annual La Dolce Vita Food & Wine festival put on by the Austin Museum of Art. I was recently contacted by my friend Justin from the Austin Museum of Art to create commemorative wine charm sets for this event, and in return I received complimentary entrance into the event.

The event was set up so beautifully, the driveway of Laguna Gloria was lined with about 70 booths of both food & wine so to say that the offerings were plentiful would be an understatement. It seemed like almost every type of cuisine was represented, with Italian being the main focus.

From Primizie Osteria: A bite of rigatoni with a meatball and marinara garnished with a cherry tomato & fresh basil leaf. So succulent and super tasty.

They also had the most beautiful array of local roasted vegetables too.

From Moonshine Grill: A "corn dog" shrimp - which might sound crazy, but it was more like crazy good! A tender shrimp wrapped in corn dog batter & fried, then garnished with a sweet honey mustard.

From Bess Bistro: We had a lovely lamb lollipop with a rosemary glaze over truffle scented polenta. I was too busy eating that one to take a photo...sorry.

Onward to Canolli Joe's where they had grilled filet mignon over gorgonzola mashed potatoes. The meat was cooked to perfection and the potatoes were absolute heaven!

At this point the sun was going down a bit and the people were getting a little tight, so taking photos became a little more difficult. But for certain items I just had to get a snap.

From NoRTH Modern Italian: Braised beef short ribs over creamy white corn polenta.

From Taj Palace: Curried chick peas with a potato cake. Super flavorful!

From The Carillon: Hamachi crudo with roast hazelnuts, celery & currants. This was hands down my favorite bite of the evening. Clear, clean & fresh flavors met with a perfect balance of textures. Simply amazing. I met Chef Josh Knotts Watkins and am now a huge fan.

Wine kept flowing and the crowds got much bigger...it seemed as if everyone was in some sort of food-induced euphoria. Or it could have been the wine. Thanks to Twin Liquors for that!

My favorite dessert of the evening were the profiteroles from Andiamo Ristorante. A beautiful puff pastry filled with custard then enveloped in luscious chocolate. It was truly a melt-in-your-mouth experience. It was the only place that I went back for seconds. :) Sorry my pic is a bit blurry since it was so dark outside.

After walking around devouring all of these goodies we went to take a look at the wine glasses that were up for auction along with my wine charms. Marlayna had noticed that my name was on the poster listing the artists. Nice...

Here is one of the sets up for auction by artist Jane Schweppe:

and what was left of my wine charms... :)

DJ Manny was spinning for the rest of the evening as people were in search of the last bites. Texas Coffee Traders were busy serving hot chocolate, espresso & capuccinos while they offered rock candy stir sticks & glow bracelets. It was a lovely end to a most wonderful evening. My only regret is to not to have attended in previous years.

cheers!
xo diane

Spicy Carrot Soup

2009-10-14T18:46:00.004-05:00

I'm down to the nitty gritty in my fridge which means I am getting really creative. Although, the best thing to do when you think you have absolutely nothing to eat is to make soup. So few ingredients are needed to really make something super flavorful & satisfying.

Here are the ingredients needed for this dish:

Start by chopping up your onion, carrots, celery & garlic. I always find it easier to cook when you have everything prepped and ready to go. Heat up a large pot to medium heat and saute your onions for a few minutes.

Then add your carrots, celery & garlic.

Cook for about 4 minutes then add 1 - 2 teaspoons of red curry paste. (depending on how hot you like it), 1 teaspoon of ground ginger & 4 cups of broth. It's up to you on what type you'd like to use...either chicken or vegetable broth work here.

Now bring this to a boil, then reduce the heat and cook until the carrots are tender. (The timing will depend on how small you chopped your carrots.)

While the soup is cooking I like to make home made croutons to add as a garnish. Start by cutting up some bread into cubes.

Season with a drizzle of olive oil, garlic powder, salt & pepper. Move them to a baking sheet and bake at 350º for about 10 minutes.

Keep an eye on them so they don't burn, and be sure to stir them up a bit so that all the edges get nice & golden brown.

These make such a nice snack as you're waiting....

Once the carrots are cooked your soup is ready. I like to puree my soup a bit to smooth out the texture, but not so much that its paste. I use my stick blender for this step.

Taste for seasoning and add anything you might need...salt or maybe some butter? :)
Serve and top with the crunchy croutons. I also topped it with some chives & a drizzle of olive oil.

This is one of the simplest & quickest meals you can make. Its also quite healthy too! Enjoy!

cheers!
xo diane
email me for the recipe card: thepantrychallenge@gmail.com

Quickie Recipe 4 - Day 2 Pasta: Butternut Squash, Peas & Bacon

2009-10-11T20:01:00.005-05:00

Today I had a wonderful idea as to what I could create from the left over pasta dough & butternut squash filling that I had left over from the ravioli recipe the other day. I basically thought to "deconstruct" the ravioli, using the filling as the "sauce" then adding a few more ingredients for flavor & texture.

First I just rolled out some of the pasta and cut it with my pizza cutter into small strips (think fetuccini or smaller).

As the noodles were cooking I slowly heated up a tablespoon of butter, about 1 cup of the filling and about 1/4 C of milk. Once that was incorporated I added about 1/3 C of frozen peas and about 3 TBSP of crumbled bacon.

Once the pasta cooks add it to the filling and toss. At this point you also want to add a spoonful of the pasta water.

I served mine with cracked black pepper & a drizzle of extra virgin olive oil.

It was so simple and the sweetness of the squash & peas was nicely balanced by the salty & smoky bacon. Enjoy!

cheers!
xo diane

Butternut Squash Ravioli with Brown Butter Sauce

2009-10-09T17:18:00.010-05:00

It's finally cool here and I decided to pull out one of my recipes that I enjoy making during the fall; butternut squash ravioli with a brown butter sage sauce. Now this one is a bit more time consuming than my regular recipes because I am making the pasta by hand. However, it is not any more difficult because there are still so few ingredients. It is so worth the effort...

Here are the ingredients for the filling of your ravioli:

Start by preheating an oven to 400ºF. Next, cut your squash in half lengthwise and scoop out the seeds & pulp. Season both halves with butter, salt & pepper then place on a parchment lined baking sheet.

Bake for approximately 30 - 40 minutes just until the flesh is soft and tender when pierced with a knife. Remove from oven and let cool slightly. Scoop the flesh from the skin into a bowl and set aside.

While the squash is baking you can work on your pasta. Here are the ingredients you need for that:

Start by pouring your semolina flour out onto a board or large work surface and make a well in the center.

Next break your eggs into the well and add your olive oil. I add my salt to the outside ring of flour so it doesn't toughen the eggs.

Slightly beat the eggs with a fork so they are easily incorporated into the flour and now slowly blend the flour from the outside edges into the egg mixture.

Once the flour has been mixed in you can start using your hands. This is the fun part...

Work the dough gently at this point until it comes together and forms a ball.

Now you will knead it for about 10 minutes to get the gluten in the flour to develop. You will notice that the dough will become more elastic during this process. Now you can test the texture of the dough. You may add a bit of water if it seems too dry or more flour if it seems to wet. Each and every time you make dough this will be different.

Once you are done kneading it, wrap the dough in cling film and place in the refrigerator for 30 minutes to rest.

Now you can go back and finish making your ravioli filling. Chop toasted hazelnuts and add to the squash with butter & a grating of nutmeg. (This step is where you can become creative. You may substitute toasted pecans or pine nuts for the hazelnuts, and use a bit of cinnamon, clove, all spice or whatever you'd like to season the filling.) Mix it all together to form a nice mash.

Now back to the pasta. Once the pasta has rested cut about 1/4 of the dough and re-wrap it so it doesn't dry out. Form the dough into a small rectangle with your hands and run through your pasta machine on the widest setting.

Fold the dough into thirds and run it through again. Repeat this about 4 times.

Once you have done that, dial your pasta machine to the next smallest setting. Keep doing this until you reach the desired thickness for your pasta dough.

Cut the strip in half and set onto a floured surface.

Place a teaspoon or so of filling at even intervals onto one of the pasta strips. Dip your finger into a bowl of water and run it around each of the dollops of filling.

Now take the other strip of dough and place it gently on top of the strip with the filling. Gently press around the edges of the filling making sure to seal the dough together and not to have any air bubbles inside the ravioli.

Using a pizza cutter or sharp knife, cut in between each of the raviolis. Now you are ready to cook them in well salted, boiling water. This will only take a few minutes because you are cooking fresh pasta.

While those are cooking you may slowly heat up your butter in a saucepan. You are looking to brown it, not burn it, so be careful. You can add some dried sage at this point too.

Once the pasta is cooked, drain it well, then add to the pan of browned butter. Gently toss the ravioli and serve. I like to garnish it with whatever chopped nut I used in the filling.

Here's a close up of a bite where you can see the beautiful butternut squash filling.

This is one of my favorite things to make for a special occasion. Even though its quite time consuming it is well worth the effort. This dish is quite rich so just a few raviolis are plenty for anyone. Enjoy!

As you can see, this recipe is full of photos and directions, thus I have not made a recipe card for this item. If you wish to have specific measurements for any of the ingredients, please contact me: thepantrychallenge[at]gmail[dot]com and I'd be happy to give them to you.

cheers!
xo diane

Grilled Pork Chop with Coconut Lime Rice

2009-10-06T17:49:00.005-05:00

I was craving something sweet & hot again. So I just whipped up this juicy grilled pork chop with coconut lime rice. The sweet & hot comes in with the sauce that I created to go with the pork chop. I used Basmati rice since its beautiful aroma & flavor go well with coconut & lime.

Ingredients for Pork Chop with Coconut Lime Rice:

Start by rinsing your rice thoroughly to get rid of the starch on the outside. This helps the rice to not get sticky. In a saucepan, combine the coconut milk & water then bring to a boil. (I also added the zest of 1/2 the lime.) Add rice, cover and cook for about 15 minutes or until rice is tender. Add the remaining zest and all of the lime juice. Season with salt & pepper to taste.

While the rice is cooking season your pork chop with salt & pepper. You may also sprinkle with a little garlic powder too.

Heat a grill pan to medium high heat then grill your chop for approximately 4 minutes per side. (The cooking time here will vary depending on the thickness of your pork chop.) Remove the pork from the pan and set aside to rest.

Turn the heat down on the pan then add the remaining coconut milk, apricot preserves & chili paste to de-glaze the pan. Mix until the preserves have melted and the chili is well incorporated. Reduce sauce for about 3 - 4 minutes until it thickens.

Serve the rice with the pork chop on top, then spoon the lovely sweet & hot sauce over the chop. I also had french cut green beans with my meal to add texture and something healthy.

Here is the recipe card for this dish:

Enjoy!

cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com

Quickie Recipe 3 - Chocolate Peanut Butter No Bake Cookies

2009-09-16T18:45:00.006-05:00

I was having a craving for these and realized that everything I needed was already in my pantry...so this recipe really counts! (For anyone who's keeping track.) I remember cooking these up so many times when I was younger. I was having flashbacks while I was making them just now. They are super simple, delicious and pretty rich. And as always my recipes are for smaller portions. Feel free to double any of the recipes as you see fit.

The ingredients for the Chocolate Peanut Butter No Bake Cookies:

In a saucepan mix the butter, sugar, milk & cocoa powder together.

Heat until boiling then let it boil hard for about 1 1/2 minutes.

Remove from the heat and add in the peanut butter, vanilla & oats. Stir together until completely combined.

Drop by teaspoonfuls onto a parchment lined cookie sheet. Let cool for about 45 minutes.

Here is the recipe card for this dish:

Enjoy!

cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com

Molten Chocolate Lava Cakes

2009-09-15T18:49:00.020-05:00

This is probably the simplest & most impressive recipe in my entire arsenal of recipes. It is quick, easy, delicious and always pays off. Whenever you might be trying to impress someone this is the go-to recipe. You can see by the photo that there are only 5 main ingredients to this dish. Plus fresh raspberries (or raspberry sauce) & nuts if you'd like for a garnish. So if you like ooey, gooey chocolate desserts read on.

Ingredients for molten chocolate lava cakes:

Start off by greasing six 8 oz. ramekins with butter & set aside. If you are making these to eat right away preheat your oven to 450F. The great thing about this dessert is that you can make it ahead of time and put it in the fridge to be baked when you are ready. More about that later...

Begin by chopping your chocolate & butter into smaller pieces. I recommend to use at least 70% cacao chocolate & salted butter for best results. In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Remove from heat and set aside to cool.

Meanwhile, in a separate bowl whisk together the eggs, yolks, and powdered sugar.

Once the melted chocolate mixture is cool, whisk the egg mixture into it; then whisk in the flour.

Pour the batter into the greased ramekins and bake for 5 - 7 minutes or until the sides and top are dry and they yield slightly to the touch. If you have opted to bake these at a later time, cover with cling film and refrigerate. When you are ready to bake them just increase the time by about 3 - 4 minutes. Do not overbake.

When they are ready remove them from the oven. (You may delicately slide a butter knife around the edges of each cake to loosen them if they seem to be sticking.) Place a small plate on the top of the ramekin and gently invert to release the cake. Dust with powdered sugar & garnish with fresh raspberries or raspberry sauce. I have also served this with toasted almonds on top too.

Just be sure to have plenty of ice cold milk on hand...these are quite rich!

Here is the recipe card for this dish:

Enjoy!

cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com

just catching up

2009-09-12T11:18:00.009-05:00

I was recently in New York and had such a wonderful time there and did do a bit of cooking for a friend of mine. I made some delicious mushroom risotto using shiitake & cremini mushrooms with italian sausage. Its one of my favorite dishes because its so versatile. Using a basic recipe, you can add just about anything you want. Well, I also like to make a pretty large quantity so that I have some left over to make arancini.

My basic recipe for risotto comes from the Williams-Sonoma risotto book. I've used it so many times, I just don't have to look anymore... (yes, I am bragging a bit here)

I will post the instructions for the arancini which are fabulous "little oranges" that you make using the left over risotto. This all depends on how much you have left over of course. Basically all you do is add a beaten egg, some bread crumbs and more parmesan cheese to the rice mixture. Mix it gently then form into balls about the size of clementines or golf balls. The thing that makes these so good is the fresh buffalo mozzarella cheese that you stuff into the middle. Either cut small cubes or use the bocconcini or perlini. I like to use quite a bit so there's a good amount of oozy goodness coming out the center. You can actually stuff these with just about anything you want...like a beef ragu, more mushrooms etc. Just use what you like.

Once you've made the balls you do a simple dredge into flour, egg wash then into Italian breadcrumbs. Fry them at 350F in a light oil (I use canola) turning them frequently so they don't burn. Once they are golden brown remove them from the oil and place on paper towels to drain.

I serve them on a bed of baby arugula that is dressed with lemon, extra virgin olive oil, coarse salt & pepper. Super simple, and you can freeze the rest of them for later use. You want to freeze the risotto balls themselves without being coated with anything. Be sure if you do freeze them you need place them onto a baking sheet and flash freeze them separately before you put them into a container otherwise they will stick to each other!

Enjoy!

cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com

Quickie Recipe 2 - Sweet & Spicy Peanut Dressing

2009-08-24T19:24:00.002-05:00

I love the idea of making my own salad dressings. They are quick, easy and always taste better than the bottled kind. Plus its a great way to use ingredients that you are sure to have in your pantry or refrigerator. I also like the fact that you can mostly eliminate the preservatives in your food.

So here's my own recipe that I came up with one evening when I was making an Pepper Crusted Ahi Tuna Steak Salad. I wanted something to compliment the tuna, but add a slightly sweet, hot & sour Asian style flavor to it.

Just simply whisk together the following ingredients. This is really enough for one large dinner salad, so be sure to double it for more servings.

1 TBSP peanut butter
1 scallion (chopped finely - or less to taste)
1 tsp toasted sesame oil
1 TBSP rice wine vinegar
1/2 tsp chili paste (or less to taste)
1 TBSP honey
1 TBSP soy sauce
1/4 tsp ground ginger
1/4 tsp ground garlic

Feel free to use this on grilled chicken, tofu, pork, beef or whatever suits you.

Enjoy!

cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com

Quickie Recipe 1 - Easy Hummus

2009-08-13T14:32:00.004-05:00

From time to time, I will interject and just add a little "quickie" recipe that uses pantry ingredients but might not be an entire meal per se. I have several of these recipes in my arsenal that I go to on a moment's notice when I have unexpected guests, need a quick snack or want to make something simple and delicious to take to a friend's house for a party.

The other night I was on the phone with my friend Caroline and we were talking about being hungry and she mentioned that she was going to eat some hummus that she had and I got excited because I realized that I had a can of chick peas (or garbanzo beans)in my
pantry. So in a few short minutes I whipped up not one but two different styles of hummus for my snacking pleasure.

Here are the very few ingredients that I use when making my hummus:

I do this all in a food processor which makes preparation a snap! So start by peeling your garlic (one or two cloves depending on how strong you like it) and add it to the food processor fitted with the "S" blade (or multi-purpose blade). Pulse a few times to chop the garlic a bit.

Drain your chick peas reserving some of the liquid in case you need to add it back later. Add the chick peas, tahini, lemon juice & lemon zest to the bowl. Pulse until
you reach a lovely, creamy consistency. Now is when you would add a little of the liquid back in if need be to thin the mixture out. Add salt & pepper to taste.

Now I was getting a little creative when I was thinking about making the hummus wondering what it would be like with a bit of masaman curry paste that I still had. Its got the right flavor profile as far as I'm concerned so I left 1/2 of the finished hummus in the food processor and added 2 TBSP of the paste and blended well. Wow! I was so pleasantly surprised. I haven't seen this flavor elsewhere, but will definitely be making it in the future. It added a lovely earthy, slightly piquant, tangy, aromatic flavor that was amazing.

So give that one a try if you like. Here is the recipe card for this "quickie".

Cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com

Recipe 4 - Sausage & Orzo Soup

2009-08-09T17:38:00.004-05:00

I went grocery shopping the other day to Central Market just to pick up a few basic items and as usual had a blast. For those of you who don't live in Central Texas, Central Market is a grocery store where they offer unique specialty items along with their regular stock items. It's such fun to shop there especially when I need to be "inspired" for great meal ideas.

I purchased my normal array of fresh fruits and veggies and saw that they had a Hatch green chile pork sausage link. That was the inspiration behind this dish. The pantry items I used today were red kidney beans & dried orzo pasta. The other ingredients were a carrot, fresh corn, zucchini, vegetable stock, onions, garlic, spices and even a lemon wedge. (Not shown here, but was an afterthought that I HIGHLY recommend!)

Start your soup by browning your sausage in a drizzle of olive oil. Make sure to remove the meat from the casing so that it breaks up evenly into your soup.

Next add your onions & garlic and cook for about 3 - 4 minutes until they are softened.

Now add your carrots, corn & zucchini and cook those for about 3 minutes.

Add your beans, vegetable stock and spices. Cook for another 4 minutes then add the orzo pasta and cook for another 7 minutes until the pasta is ready. You may finish the dish with a tablespoon of butter and let it melt into the soup to make it richer and a bit more velvety. That step is optional, but I highly recommend it.

I garnished mine with some ribbons of fresh basil and a squeeze of fresh lemon. The basil added a nice fresh touch, but the lemon really made the dish explode! It opened up the flavors of the vegetables and added a nice acidity to the soup. I wouldn't skip that part if I were you. :)

Here is the recipe card for this dish:

Cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com

Recipe 3 - Meatballs with Penne

2009-08-04T15:30:00.009-05:00

Sorry for the delay of this recipe. I actually made this dish last Thursday night but with the upcoming events of my weekend, I just didn't get a chance to get it posted.

For this dish I used some of the ingredients that I had left over from the baked manicotti recipe and then added some vegetables and a frozen hamburger patty that I had.

I start by getting the water heated for the pasta. While that is working you can get the meatballs & sauce going.

Since I used a frozen hamburger patty the meat had more moisture than regular ground beef. I decided to use bread crumbs to help keep the meatball together.

I prefer to make smaller meatballs since they cook quicker. These are approximately the size of a ping pong ball. I used one 1/4lb beef patty.

Start by browning the meatballs with a few tablespoons of olive oil in a saucepan. Make sure to get some good color on them to add more flavor.

While the meatballs are cooking, chop up the carrots and zucchini. Once the meatballs are ready add the vegetables in with the meat to start them cooking.

Cook the vegetables for a few minutes then add the pasta sauce. Cover and simmer for the time it takes the pasta to cook. This will vary by style of pasta that you decide to use, or how you like your pasta done. I prefer mine al dente.

Once the pasta is done add it to the sauce and toss. I used the last of the fresh mozzarella that I had and grated that on top as a garnish. Yum!

Here is the recipe card for this recipe:

Cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com

Just a quick note...

2009-08-01T00:00:00.003-05:00

I have another recipe and meal in the works...life just seems to get in the way sometimes (which I am grateful for).

I will be going out of town this weekend to my Dad's house to do a little grilling with my sister and her kids before they head back to Europe. (Paris to be exact...lucky.) We're going to be making our family's favorite marinated flank steak which is to die for.
Here is a pic to get you going, not of my actual steak just yet:

So I think instead of doing a pantry thing, I might just let you know what we make while I'm there. I'll take photos and post a recipe or two when I get back in a few days. So many great things in the works.

Have a great weekend y'all and I'll see you on the flipside!

xo Diane
contact: thepantrychallenge[at]gmail[dot]com

Recipe 2 - Masaman Curry Shrimp

2009-07-29T18:56:00.000-05:00

So this one was inspired by my love of Indian & Thai food. I LOVE curries and the complexity of their flavors. Layers & layers of flavors. They are sensuous, unctuous, and completely satisfying. Tangy, Tart, Hot & Sweet is a wonderful cookbook by Padma Lakshmi that really champions these flavor profiles and this recipe is all of those things.

So here are the ingredients:

Start by cooking your basmati rice. It is recommended that you rinse your rice a few times in cold water to remove the starch that is present. This will ensure that your rice doesn't stick together and stays light & fluffy. While your rice is cooking you can get your sauce made.

Heat a skillet over medium high heat and add the coconut creme, the masaman curry paste and the apricot preserves. Make sure to mix these together well so that there are no lumps in the sauce. It might seem odd to add apricot preserves, but I think it adds just the right amount of sweetness to the dish while also adding a rich flavor. Cook this mixture for about 5 minutes.

Now add your shrimp and cook for about 5 more minutes until the shrimp are pink and tender. Do not over cook the shrimp otherwise they will be tough and rubbery. Once cooked, remove the shrimp.

Now add the green beans and cook for about 5 more minutes. You can add your shrimp back in right before serving.

Serve over the basmati rice and garnish with fresh chives if desired. I think this is one of the most rewarding recipes that I've ever come up with. It so simple and had so MUCH flavor. Feel free to substitute chicken or tofu for the shrimp and add more vegetables if you'd like. Adjust your cooking times as necessary & enjoy!

Here is the recipe card to accompany this dish:

cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com

Recipe 1 - Baked Manicotti

2009-07-29T18:53:00.000-05:00

So it's my first day, and I figured I would start out with a dish that uses some pretty classic components. I thought if I work through the easiest dishes first it would get the ball rolling and get me geared up for the challenging dishes yet to come. It also allows me to figure out how I want to proceed with pictures, recipes etc. So bear with me while I discover just how this blog thing is going to go...

In this recipe I've decided to use a few fresh ingredients that I had on hand in the fridge and needed to use up. Hey, at lease I'm getting my inspiration from everywhere. I used some boccancini (small fresh mozzarella balls) and some ricotta cheese.

So let's get started. F.Y.I. there will be a lovely recipe card accompanying each post that you will be able to use. So here are the ingredients laid out:

Preheat your oven to 350ºF. Prepare the pasta according to the directions making sure to leave it partially undercooked. It will finish in the oven once its covered in sauce. Mix the ricotta cheese with the basil, parsley, garlic, salt & pepper.

Once the pasta is done, remove it from the boiling water and cool it down. Next, fill the pasta with the ricotta mixture. Be careful not to break any of the shells. If you do, you can still use them, just put the seam side facing down. A great tip to use while you are filling the shells is to wet your finger so the cheese doesn't stick.

Grease a small casserole dish and then place about 1/4 C of the sauce at the bottom. This will help prevent the pasta from sticking and will allow the flavor of the sauce to surround all of the pasta.

Put the stuffed manicotti into the dish:

Spoon remaining sauce on top making sure to cover all parts of the pasta. Then top with cheese. (I had some boccancini that I sliced up.)

Place into oven and bake for approximately 20 - 25 minutes or until the cheese is melted and bubbly. I opted to pull mine out about 10 minutes before it was finished and topped it with some Italian seasoned bread crumbs that I drizzled with some olive oil for browning.

And presto! Baked manicotti!

There are many variations that you could do with this simple recipe like adding ground sausage, turkey or vegetables to the sauce. I hope you find this recipe quick, simple, & delicious.

Here's the recipe card:

Cheers!
xo Diane
contact: thepantrychallenge[at]gmail[dot]com

The Pantry Challenge

2009-07-29T18:52:00.000-05:00

Lately, it seems like everyone is talking about how to re-organize their lives in an effort to save money in these hard economic times. I have read several articles on this and have since been inspired to attempt a re-organization/purging of my own.

Now, I am not one of those people who lives in a cluttered home, or hoards, or is a "collector" of things that are useless. I'm actually quite organized, donating clothing that I haven't worn in 6 months, recycling old magazines & having garage sales on a regular basis to keep the clutter down. All of this, with the exception of my kitchen pantry & freezer. They are chock full of wonderful items that I seem to "need". I must tell you that I am only one person and even though I adore cooking, I don't tend to eat a huge quantity of food on any given day.

I think it all started when I was a kid. While we were growing up, we didn't have an abundance of junk food, snacks or other frivolous foods hanging around. Instead it seemed like all the money was spent on stocking up on pantry & freezer items that were true necessities. I've apparently adopted that same habit, however, I'm only one person and just don't need that much "back stock" of food. Really.

I must admit that I am an avid cook. I tend to think that the things I have on hand are pretty normal items: rice, pasta, nuts, soups, frozen vegetables, fruits, meat etc. but you may find there are a few "specialty" type goodies on the list as well. My point is that I just want to use the stuff up in the most convenient and tasty way that I can. I will also allow myself (of course) to use all of the seasonings & condiments that I have on hand. (vinegars, oils, spices, etc.)

So here's the challenge that I'm posing to myself. Make at least one meal per day using ingredients from my pantry (and/or freezer) and make a simple and delicious dish that I can share with you here.

I will start with posting a list of the items I have in the pantry, the freezer and the stock list of condiments etc. that I have at my disposal. As I go through the ingredients, I will move them onto a "used" list and recipes will be archived as well. Basically I just want to use the stuff up and have fun doing it.

So wish me luck!

xo Diane
contact: thepantrychallenge[at]gmail[dot]com