Category: Food

Pan Roasted Kale and Veggies

[vc_row][vc_column width=”1/1″][vc_column_text] Here is a recipe that we’ve been using for a long while that is full of nutrition, especially anti-oxidants.  You can use this as a side  dish, or as a main course with sauteed potatoes or brown rice. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row] Pan Roasted Kale and Veggies Author: Mr. Serious Foodie Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: Serves 4 Pump up this dish a notch with a spicy sauce – Siracha, sambal, Calabrese peppers – or add some exotic flavor with a bit of the Serious Foodie Fig/Orange Sauce Ingredients 3 tablespoons olive oil or more 1 large bunch kale – washed and cut into wide strips 2 small eggplants (preferably the long purple varieties or the Italian small round purple variety), sliced into half moons 1 medium squash (yellow or zucchini), sliced into half moons 2 cloves garlic, finely minced 1 medium tomato, diced Sea salt and freshly ground black pepper, to taste ½ cup white wine ¼ cup vegetable stock Optional: 1 tsp. hot sauce, or Serious Foodie Fig/Orange sauce Instructions Add the oil to a saute pan, and heat over medium flame Saute the kale, eggplant, and squash […]

Quick Appetizers with the Serious Foodie Sauces

[vc_row][vc_column width=”1/1″][vc_column_text]The Serious Foodie sauces can be used in lots of different ways – and here we show their versatility with some fast, easy, and fun small plates.  You can find our sauces at Serious-Foodie.com. [/vc_column_text][vc_separator color=”black” align=”align_center”][/vc_column][vc_column][vc_column_text] Cheese “Lollipops” We found these cool bamboo spoons at PerfectStix.com,  and we were inspired to use them in this fun dish.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_single_image image=”4770″ border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”thumbnail” alignment=”center” style=”vc_box_border”][/vc_column][vc_column width=”3/4″][vc_column_text] The idea of this dish is simple to scoop up a bit of soft cheese onto the spoon, then use one of the sauces as a condiment.  We suggest brie, Camembert, or Gorgonzola dolce (our favorite).  We add a bit of dressed arugula to the dish, which adds color and taste contrast.  Try either the Blood Orange/Aji Panca vinaigrette, or the Fig/Orange vinaigrette recipes for the dressed greens. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”grey” align=”align_center”][vc_column_text] Prosciutto Fruit Roll Ups Find a nice, thinly sliced prosciutto, speck (smoked prosciutto) or Serrano ham; the salty ham makes a great contrast against sweet fruit such as pears, peaches, or mangoes. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_single_image image=”4769″ border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”thumbnail” alignment=”center” style=”vc_box_border”][/vc_column][vc_column width=”3/4″][vc_column_text] Here we rolled the prosciutto onto pears, and finished with a bit of the Serious Foodie Fig/Orange sauce.  On […]

Coq Au Vin Blanc – A Bird of a Different Color

Coq au Vin always conjures up deep seated emotions and lively, if not loud, conversations on who has the best recipe. It is one of the most ubiquitous French comfort (bistro) foods, probably best defined by the classic Julia Child recipe – which we have done on many occasions. This dish can be found in almost every region in France, with variations based on the availability of ingredients – but most importantly the wine from the region. Bar none, the wine is the most important part of the dish.  We’ve used Burgundy, Côtes du Rhône, and tried Bordeaux blends for the classic red version.  The traditionalists will insist that true coq au vin must be made with red Burgundy wine. You don’t need to spend a fortune on the wine, but the rule of thumb is always this: only cook with wine that you’d drink.  And we won’t tell anybody if you use a California pinot noir. While researching recipes, we found a number of interesting variations: in Provence, they include tomatoes, red peppers, black olives and extra garlic, ; in Normandy, they replace the wine with cider.  We across an interesting recipe in the Wall Street Journal (click HERE for […]

The Serious Foodie's Jarred Tomato Sauce Taste Test

[vc_row][vc_column][vc_column_text] Every so often we have the urge to have an Italian meal, but just don’t have the time to cook tomato sauce from scratch alla Nona, so we revert to jarred sauce. The problem is that we have been extremely disappointed with most store-bought sauces, and we end up doctoring the sauces with our own ingredients – which takes up about as much time as starting from scratch. So, we conducted our own blind tasting of 10 brands of the standard basil marinara that range in price from $2.99 to $10.99, judging texture, flavor and the general level of quality.  We were somewhat surprised by the results, finding some of the more expensive brands not standing up to our scrutiny. In general, the cheap sauces were all too sugary, too salty, lacked tomato & basil flavor, had off tastes (fishy, oily, metallic, etc.). The inexpensive sauces are higher in salt – it’s an old lazy cook’s trick. Don’t have the flavor you want? Just add salt and sugar to bump it up. It’s a shortcut we just don’t tolerate – good ingredients and good technique wins the day. Here is what we look for in a good sauce (whether […]

Lamb Meatballs with Pomegranate Finishing Sauce

This flavorful lamb meatballs are easy to  make, and will give you a fun, elegant appetizer or wonderful tapas. The Mediterranean flavor of the Serious Foodie Pomegranate Finishing Sauce adds the perfect complement to an already aromatic dish  (click HERE to get the Serious Foodie sauces). Lamb Meatballs with Pomegranate Finishing Sauce Author: Mr. Serious Foodie Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 6 to 8 Our recipe calls for baking these lamb meatballs. You can also substitute ground beef, turkey, or chicken. If you want a more crispy texture, then pan fry the meatballs. Ingredients 1/2 cup Panko (Japanese) bread crumbs 1/2 cup milk 1 1/4 pounds ground lamb 1 egg, beaten 3 cloves fresh garlic, minced 1 1/2 teaspoons salt 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper olive oil 1 10 oz jar Serious Foodie Pomegranate Finishing Sauce Sauteed peppers and onions Mixed greens or arugula Feta cheese Instructions Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; oil lightly. Combine Panko bread crumbs, salt, pepper, oregano, garlic, beaten egg, and milk in a small bowl, and stir together until […]

Charred Eggplant with Curried Chickpeas

We love the various eggplants we see at the local farmers market.  This week, we found wonderful Sicilian eggplants – then we saw a cool recipe in the Wall Street Journal by Chef Alon Shaya from New Orleans (a cool dude bringing tastes of Italy and Israel to New Orleans).  We bring this delightful “slow fast food” recipe to you, courtesy of the Wall Street Journal (you can find the article by clicking HERE). Charred Eggplant with Curried Chickpeas Author: Alon Shaya Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 4 This recipe comes courtesy of the Wall Street Journal Ingredients 2 medium eggplants 1 medium red pepper ¾ cup olive oil, plus more for garnish ½ medium red onion, diced 5 cloves garlic, minced Salt ½ tablespoon white-wine vinegar 1¼ tablespoons curry powder 1 (15-ounce) can chickpeas, drained 2 tablespoons chopped parsley, plus more for garnish 2 tablespoons chopped cilantro, plus more for garnish 2 tablespoons thinly sliced scallions, plus more for garnish Instructions Use a small knife to score eggplants’ skin with 5 slits each. On stove top over medium-low flame, roast eggplants and pepper, turning with tongs, until tender and charred […]

Duck Pithiviers – An Elegant Recipe from Phelan-Segur in Bordeaux

We had the pleasure of an extended visit to Bordeaux during the 2015 harvest, exploring all the greatness of the region – the wine, the food, and especially the people.  Our tour guide, Henri who runs Bordeaux Wine Travel (highly recommended), arranged an array of intriguing tastings, including some very off-the-better-path venues.  Our first morning we drove up to St. Estephe to kick off the tour at Phelan Segur with a cooking class, which was one of the highlights of our tour. At the very impressive Chateau we were ushered to the rather substantial kitchen where we met chef Jimmy, who was setting out an array of beautiful fresh produce, and we got right to work.  Over the course of the next two plus hours, we were treated to lessons by Chef Jimmy on some of the specialties of the Bordeaux region.   Here we present the recipe for the main event – Duck Pithiviers.  Simply put, a pithiviers is a round, enclosed pie with puff pastry. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping the edge. We used a high […]

Shakshuka, a Traditional Baked Egg Dish

Every so often, a single dish becomes viral – like Shakshuka, a dish that has its origins in North Africa.  It seems that every high-end restaurant we’ve visited in the last few months has a different take on this dish, and like many great dishes there are as many versions as there are cooks who have embraced it. It even showed up in a recent NY Times article written by Melissa Clark – and we really like her writing and recipes, so we thought our followers wouldn’t mind if we republish her recipe.  We tried this dish as a Passover/Easter brunch plate, serving it on top of potato pancakes (latkes, of course).  It was a big hit, along with one of the Serious Foodies’ hot sauce on the side.  Hope you try it! Shakshuka, a Traditional Baked Egg Dish Author: Mr. Serious Foodie Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: serves 4 This version strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat. Rated as: EASY Ingredients 3 tablespoons extra-virgin olive oil 1 large onion, halved and thinly sliced 1 large red bell pepper, […]

Spelletich Family Wine Company – A Review & Wine Pairing

[vc_row][vc_column][vc_column_text]Spelletich Family Wine Company is a relatively small family owned Napa winery, started about 20 years ago. While not well known outside of the region, it has a loyal following (check out their Yelp and TripAdvisor reviews). The husband wife team (Barbara and Timothy Spelletich) and their daughter Kristen are responsible for all aspects of the winemaking, marketing, sales and direction of the winery; Barbara has been the winemaker since their founding in 1994. They produce Chardonnay, Zinfandel, Syrah, Cabernet Sauvignon and a blend called Bodog Red (which combines Cabernet Sauvignon, Merlot and Syrah). Their premium brand is the Spelletich Reserve collection, while their Spell Wine brand and 3 Spells brand are all under $25. Their fruit comes from Napa County as well as several other wine producing counties within California; winemaker Barbara focuses on a “natural” style that emphasizes the characteristics of the native fruit. The Serious Foodie team was able to visit the Spelletich winery recently, and we were impressed with their artisan and family-oriented approach to their business. Their tasting room felt more like walking into a friend’s family room, were a glass of wine and a friendly smile is always waiting for you. Here we report […]