Author Archives: Janis Chanin

Hearty Winter Stew

22 Sunday Dec 2013

Posted by in Boozy, Dinner, Soup

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Hearty Winter Stew

This stew will definitely warm you up on a cold winter night!  You’ll need to crack open a bottle of red wine to make the base, so sipping on the rest of the bottle ought to keep you toasty too 🙂

I absolutely love my Le Creuset dutch oven because it allows me to start cooking this recipe on the stove, and finish it in the oven.  Most quality cookware can be used both on the stove and in the oven, but before trying it, be sure yours is suitable for such use.


Hearty Winter Stew
Yield:  4 dinner servings
Time:  45 minutes active;  2 hours 15 minutes total

1 lb. bacon
1 lb (16 oz) cooked Andouille sausage
3 breasts of chicken, cut into 1-inch chunks
28 oz can whole peeled tomatoes
1¼ cups red wine (whatever you like to drink)
4 cups chicken stock
3 cloves garlic, finely diced
2 onions, coarsely chopped
5 carrots, peeled and cut into chunks
3 – 15 oz cans cannellini beans, drained and rinsed
½ tsp salt
¼ tsp freshly ground pepper
6 tbsp. butter, melted
1 cup Italian style breadcrumbs
1 cup chopped fresh parsley
¼ cup chopped fresh basil
4 tbsp. extra virgin olive oil (EVOO)

1.  Preheat your oven to 350°F.

2.  Cook bacon in dutch oven over medium-high heat until cooked through.  Set aside to cool.  Once cooled, chop into 1-inch pieces.  Wipe out all bacon fat (unless of course, you prefer to cook the onions and garlic in the bacon fat, then just omit the EVOO in step 2).

3.  Sauté onions and garlic in 2 tbsp. EVOO in the dutch oven over medium-high heat until browned (about 5-8 minutes).  Set aside.

4.  Place chicken and 2 tbsp. EVOO in the dutch oven.  Cook over medium heat until the outer surfaces of the chicken is lightly browned (about 10 minutes).  Add the Andouille sausage and meat over medium-low heat for 3 minutes.

5.  Stir in the carrots;  add in the sautéed onions and garlic.  Pour in the red wine, chicken stock, cannellini beans, bacon, salt, and pepper.

6.  Coarsely purée the tomatoes.  (A time-saving trick I just learned is to insert an immersion blender directly into the can of whole tomatoes!)  Add the puréed tomatoes to the dutch oven.  Put in the oven and cook for 30 minutes to 1 hour at 350ºF with the lid on (or covered in foil).

7.  Combine melted butter,  breadcrumbs, basil, and ¾ cup parsley.  Sprinkle over the top of the stew.  Cook, uncovered, for another 60 minutes.  (The first time I made this stew, I was hoping the breadcrumb/herb mixture would brown on the top, forming a nice crust.  It didn’t.  The breadcrumbs sunk into the stew, and instead helped to develop a rich, hearty flavor.  It turned into a pleasant surprise and I now always add the breadcrumbs to the top, expecting that they’ll drop into the stew.)

8.  Garnish with the remaining ¼ cup parsley when serving.

Hearty Winter Stew

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Peppermint Bark

18 Wednesday Dec 2013

Posted by in Chocolate, Dessert, Holiday, Quick and Easy

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Peppermint BarkI simply cannot go an entire Christmas season without making this recipe at least once.  I keep some in a bowl on my counter to munch on, I bring it as hostess gifts to holiday parties, it works as a spin on cookies for swaps with friends, and it’s always a crowd pleaser at corporate potlucks!  I love getting creative in the kitchen and trying out tons of new recipes, but this is a staple that’s here to stay!  Plus, it transports really well and it’s super quick and easy to make…who doesn’t love that during this busy holiday season?

Peppermint Bark
Yield:  6-8 gift boxes (6x3x2-inches) or one gallon-sized ziplock bag
Time:  60 minutes total

36 oz dark chocolate
36 oz white chocolate
36 candy canes
parchment paper
canola cooking spray

1.  Spray the bottom of the 12×18-inch pan (I use a jelly roll pan).  Line with parchment paper.  Lightly spray the top of the parchment paper.

2.  Unwrap the candy canes (I recommend enlisting help…it gets tedious!) and place them in a large ziplock bag.  Cover the bag with a rag and hit with a mallet until the candy canes are broken up into small pieces.  (Be sure to use a rag you don’t care about since the mallet may punch tons of teeny tiny holes in the fabric!)  Set the crushed candy canes aside, but leave them easily accessible.

crushing candy canes

 

 

 

 

 

 

3.  Melt the dark chocolate in the microwave.  I find it works well to use 50% power for about 1 minute, stir, then return to the microwave in 20-30 second increments, to prevent scorching the chocolate.  Once it’s fully melted, pour it into the parchment-lined pan.  Spread it out evenly with a spatula, and tap a few times to pop some of the air bubbles that will form on the top.  Set aside for about 5-10 minutes at room temperature so the chocolate hardens.  It’s ideal if it’s not still wet and runny, but you don’t want it rock solid either.  Just firm enough that you can spread the white chocolate on top.

dark chocolate

 

 

 

 

 

 

4.  Melt the white chocolate in the microwave.  Pour over the dark chocolate layer, being careful not to spread it around too much.  It will warm the dark chocolate underneath and if you move it around too much you’ll get a swirled effect on the top.  I find it’s best to pour the white chocolate all around the edges of the pan, then dump the rest in the middle to allow for minimal spreading.  Tap a few times to even out the surface and release the air bubbles.

peppermint bark 8

white chocolate

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5.  Working quickly so the white chocolate is still wet, evenly sprinkle the crushed candy canes all over the top surface of the white chocolate.  Cover and place in the fridge until hardened, about 15+ minutes.

top with crushed candy canes

 

 

 

 

 

 

6.  Once the bark is totally hardened, remove it from the pan in large chunks, and snap it into bite-sized pieces with your hands.  (You can use a blunt knife too, but I find that leaves dents that aren’t so attractive.  For the prettiest bark, use your hands!)

break it into pieces

 

 

 

 

 

 

Now you’re ready to wrap up the bark to give it as gifts or just start munching!

peppermint bark 19

 

 

 

 

 

 

 

 

Notes about the chocolate:

* For the dark chocolate, I prefer Wilbur Dark chips or Dark Cocoa Candy Melts by Wilton.  Of course, feel free to substitute milk chocolate for the dark chocolate if you like that better!

*For the white chocolate, I use Merckens Super White chips or Bright White Candy Melts by Wilton.  I like the “Bright White” or “Super White” because I think the regular white chocolate looks too dingy against the candy canes.  It’s more creamy/tan that white.

Here are photos:

chocolatechocolate

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Savory Fig Cornbread Stuffing

08 Sunday Dec 2013

Posted by in Holiday, Side Dishes

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Every Thanksgiving, there are always high expectations for the stuffing.  Everybody has a favorite type, and I certainly didn’t want to disappoint anybody this year.  I was also seriously indecisive with whether I wanted to go savory or fruity, so I made two separate varieties.  I ended up mixing them both together on my plate, and in the future I vow to make this combo recipe.  It’s the best of both worlds!

Savory Fig Cornbread Stuffing
Yield: 6 to 8 side dish servings
Time:  2 hours total

5 cups cornbread, cut into ½-inch cubes  (see cornbread recipe here)
4 cups French bread, cut into ½-inch cubes
1 pound bulk sweet Italian sausage
6 celery stalks, diced
4 garlic cloves, minced
2 onions, chopped
3 tbsp butter 32 to 48 oz baby bella or crimini mushrooms
½ tsp coarse sea salt
3 shallots, diced
3 Granny Smith apples, peeled and diced into bite-sized chunks
¼ cup brown sugar, packed
½ cup dried figs, sliced
¼ cup dried cherries (could substitute dried cranberries if you prefer)
¼ cup fresh parsley, leaves finely chopped (stems discarded)
1 tsp oregano
1 tbsp dried thyme
1 tbsp dried rosemary
1 tsp dried garlic powder
½ tsp pepper
32 oz chicken broth
2 tbsp EVOO (extra virgin olive oil)

1.  Preheat the oven to 475˚F.

2.  Wash the mushrooms thoroughly and pat dry with paper towels.  If you have time to spare, allow the mushrooms to sit for about 15 minutes to let some of the moisture evaporate.  Slice in half or quarters, depending on their size (you’ll want bite-sized pieces).  Toss in a bowl with 4 tbsp EVOO and coarse sea salt.  Place on one or two roasting pans so the mushrooms are in a single layer.  Roast at 475˚F for 20-25 minutes, until deep brown in color.  Set aside.

3.  Melt 2 tbsp of butter in a medium skillet over medium heat.  Add the onions garlic and cook for about 10 minutes, until the onions are caramelized.  Transfer to a bowl and set aside.

4.  Place the diced celery in the skillet.  Add ¼ cup of chicken broth and cook over medium heat until the celery is tender, about 8 minutes.  Transfer to a bowl and set aside.

5.  Melt the remaining 1 tbsp butter in the skillet over medium heat.  Add the shallots and apples.  Stir occasionally while cooking for 5 minutes.  Once the apples begin to soften, add the brown sugar.  Continue cooking over medium heat for another 3 minutes, stirring to incorporate the melted sugar.

6.  In a large skillet drizzled with EVOO, cook the sausage over medium heat until it browns, about 15 minutes.  Break it up into small pieces while it’s cooking.  (If it doesn’t crumble into small enough pieces, chop into pieces once cooled.)

7.  In a large mixing bowl, combine the roasted mushrooms, garlic and onions, celery (with any remaining liquid there may be), apples and shallots, and cooked crumbled sausage.  Add in the dried fruit and all herbs (parsley, oregano, thyme, rosemary, garlic powder, and pepper).  Toss to combine.  Mix in the cubed cornbread and French bread until all ingredients are well incorporated.  Transfer to a greased 9×13” baking dish.  Pour in remaining chicken broth, and gently mix.  Bake at 375˚F for about 30 minutes, until golden brown on top.

Cornbread with Maple Butter

08 Sunday Dec 2013

Posted by in Bread, Holiday, Vegetarian

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Cornbread Mini Muffins

 

This cornbread is tasty by itself but oh boy is it addictive when you spread maple butter on it!  Mmmmmmm!

Cornbread
Time:  45 minutes total

1 and 1/3 cups flour
1 and 1/3 cups coarse ground cornmeal
2 tbsp brown sugar
1 tbsp baking powder
¾ tsp baking soda
1 tsp salt
3 eggs
1 cup buttermilk
½ cup milk (whole, skim, whatever you like)
4 tbsp butter, melted ¾ cup corn kernels

1.  Preheat the oven to 350˚F and prepare your baking pan by greasing an 8×8” dish.  (Or try using a mini muffin pan for individual servings.)

2.  Whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a medium sized mixing bowl.

3.  In a separate bowl, whisk together the eggs, buttermilk, and milk.

4.  Combine the dry ingredients with the wet ingredients, beating until just combined (it will be a little lumpy—that’s perfect!)  Stir in the melted butter and corn.

5.  Pour the batter into the prepared baking dish and bake for 25-30 minutes at 350˚F, or until an inserted toothpick comes out clean.  Allow to cool to room temperature.

Note:  This recipe freezes really well, so feel free to make a big batch to eat alongside chili, and extra to make into Savory Fig Cornbread Stuffing for Thanksgiving!  If freezing, wrap tightly in plastic wrap, and seal inside a zip-top freezer bag.

 

Maple Butter

1 cup (2 sticks) butter, softened
½ cup maple syrup

Beat butter until light and fluffy.  Slowly drizzle in maple syrup and beat until well mixed.  Transfer to a shallow bowl.  Serve at room temperature so it’s easily spreadable.  Can be stored in the refrigerator for up to two weeks.

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White Bean Dip

08 Sunday Dec 2013

Posted by in Appetizers, Healthy, Quick and Easy, Vegetarian

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White Bean Dip

This recipe is one of my all time favorites for a few reasons:

1–It’s a total crowd pleaser.  Without fail, guests always ask for this recipe.  (Who doesn’t love the taste of roasted garlic??)  Also, it’s vegetarian, so it’s a safe appetizer to make for large crowds in case someone doesn’t eat meat.  (Also vegan if you omit the cheese.)

2–It comes together really quickly.  Last time my husband called me to say he was bringing home hungry friends, I threw this together in less than 15 minutes total, including clean-up time!

3–It is made entirely of ingredients that I always have on hand in my pantry and fridge.

White Bean Dip
Yield:  12 servings
Time:  25 minutes total

5 cloves garlic, finely chopped
½ cup plus 1 tbsp EVOO (extra virgin olive oil)
30 ounces cannellini beans, drained and rinsed
5 tbsp lemon juice
¼ cup grated Parmesan cheese
1 large handful (about ½ to ¾ cup) fresh parsley (just the leaves, stems removed)
salt and pepper (to taste)

Serve with:  pita chips and/or chopped veggies (I like to use serve this dip with Stacy’s naked pita chips as well as zucchini, carrots, celery, broccoli, bell peppers, cucumbers, and grape tomatoes.)

1.  Place the garlic and 1 tbsp EVOO in a small sauté pan.  Cook over medium heat until the garlic browns and begins to get crispy, about 3-5 minutes.

2.  Combine the following ingredients in a food processor:  cannellini beans, ½ cup EVOO, lemon juice, Parm, parsley, and roasted garlic (with any remaining oil).  Process until smooth and season with salt and pepper to taste.  Serve room temperature or heated gently.

Note:  To change up the flavor, I’ll often add two or three roasted red peppers prior to processing.

White Bean DipWhite Bean Dip Dippers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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