Natalie's Daily Crave

Mexican Mac ‘n’ Cheese with Chorizo and Avocado Crema

Posted on April 30, 2013

Do you like Mexican food? Does macaroni and cheese make you happy? If you answered yes to either question, you’re in luck. I never, ever tire of these two things, and putting them together takes it to the next level. Loaded up with some flavorfully (is that a word?) intense ingredients and topped with an extra dose of creaminess from the avocados, it’s like your own little slice of heaven. Like a really seriously delicious heaven. Totally.

Mexican Mac and Cheese with Chorizo and Avocado Crema

1 lb box macaroni pasta
4 Tablespoons butter
4 Tablespoons flour
4 cups whole milk
1 tsp salt (plus more)
a few dashes of tabasco sauce
1 tsp cumin
1 tsp coriander
12 oz pepperjack cheese, freshly shredded
12 oz extra sharp cheddar cheese, freshly shredded
5 oz can jalapenos
1 cup black beans
8 oz chorizo, cooked and diced
1/2 cup loosely chopped cilantro

Avocado Crema

1 avocado
1/4 cup sour cream
1 lime juiced
salt

Cook pasta according to package directions.

Meanwhile, in medium sauce pan whisk together the flour and butter (roux) and cook for about 5 minutes until smooth. Slowly add the milk while whisking continuously until the milk is incorporated into the roux and is smooth. Simmer for about 5-10 minutes or until sauce begins to slightly thicken (it will coat the back of a wooden spoon).

Once the sauce thickens, remove from heat and whisk in 3 cups of the cheese until smooth. Add salt, tabasco, cumin and coriander and then turn heat off. Slowly add the cheese a little at a time while continuously whisking. Continue adding the rest of the cheese and whisking until smooth. Check for seasoning and add more salt and pepper to taste.

Add in the jalapenos, beans, chorizo and cilantro.

For the avocado crema, combine all ingredients in a food processor or blender and blend well until smooth. Add a spoonful of water to thin, if needed. Check seasonings and adjust.

Serve macaroni and cheese with a drizzle of avocado crema and chopped tomatoes if desired.

Pea, Basil, and Parmesan Baked Eggs with Smoked Cheddar and Sausage Brioche

Posted on April 23, 2013

I’ve been tossing around a few ideas for Mother’s Day brunch recipes recently, trying to focus on a lovely meal that most mothers would enjoy, when it suddenly hit me: I am a mother. Not that I actually forgot I was a mother, but I did forget that being a mother means I can now be included as a mother on a day devoted to mothers. You get that?

So, I shifted my focus a bit. I began to think of what I would want someone to make for me, and on the top of my list is brioche. I never make it myself for one simple reason: I will eat the entire loaf within seconds. Brioche is the bread of the Gods. It’s absolutely divine.

I would also need something to include my two favortie things on earth, which would be eggs and cheese. I know I say that a lot, but those two really are up there in my top three.

I’ve had Eggs in Hell on my mind lately — where you bake eggs in a pool of marinara sauce and serve with crispy dipping bread — so, I thought this cream based dish would be a great alternative to go with the brioche bread. And I’ll have to say, both of these on the same plate serioulsy did the trick. Insanely, insanely good. Happy M-Day to Me!

Pea, Basil and Parmesan Baked Eggs

8 eggs
1 large garlic clove, minced
1 1/4 cup heavy cream
2 cups sweet peas
8-10 large basil leaves, chopped
1/4 cup freshly grated parmesan cheese
salt and pepper

Preheat oven to 400 degrees.

In a small saucepan add the cream and garlic and simmer for 5 minutes and until cream becomes fragrant with garlic.

Place 4 individual ramekins on a baking sheet and lightly butter each dish.

Divide the peas, basil and parmesan into the four ramekins and then gently crack 2 eggs into each dish, keeping the yolks intact. Pour the cream over each dish, sprinkle with salt and pepper.

Bake for approximately 12-14 minutes or until the whites are just barely cooked. It will continue to cook after you remove it from the oven.

———–

Smoked Cheddar and Sausage Brioche

adapted from Zen Can Cook

3 eggs
1/2 cup unsalted butter, melted
½ half cup + 1 Tbsp flour
1 Tbsp baking powder
pinch of kosher salt
3 oz sharp smoked cheddar cheese, shredded
3 tablespoons milk
4 oz cooked Italian sausage, diced (or other sausage of choice)

Mix the eggs, melted butter, flour, baking powder, salt, cheddar cheese and milk together and set aside to rest for 1 hour.

Preheat oven to 400 degrees.

Lightly butter a bread pan and pour the batter into the pan. Place the sausage throughout evenly and then bake for 30 minutes or until dark golden brown. Unmold and allow to rest for 30 minutes. Serve warm.

Prosciutto, Sweet Pea, Ricotta Pizza AND Bacon, Spinach, Artichoke Pizza

Posted on April 4, 2013

This month it’s pizza. Hence, why I have two pizza recipes here. I get on these kicks where I’m slightly obsessed with making one particular item over and over again until I want it out of my sight until next year. Luckily with pizza you can change it up so easily that I think I could eat it all year. Every year. For the rest of my years.

Another thing that’s great about it is the dough keeps well in both the refrigerator and freezer, so I double up the recipe below and then I have enough for 4 pizzas to make at my leisure. And they take only TEN minutes to cook! Ok, maybe twelve. But regardless, it’s fast. And it’s pizza. No need to explain how good it is, you already know.

Prosciutto, Sweet Pea, and Ricotta Pizza

Makes one 12-inch pizza

Pizza dough (recipe below makes two pizzas)
olive oil
8 ounces low-moisture fresh mozzarella, sliced
1/2 cup parmesan (divided into two 1/4 cup)
3/4 cup whole milk ricotta cheese
3 oz prosciutto
1/3 cup sweet peas
2 eggs
salt

Preheat oven to 500 degrees.

Work dough with your hands and stretch out to approximately 12-inch circle (or square). Place the dough on a pizza stone (if you don’t have a pizza stone you can use the back of a baking tray). Brush lightly with olive oil and sprinkle a little salt evenly over the top. Top with mozzarella slices first, and then fill in the gaps with the ricotta, and then 1/4 cup parmesan. Add the peas and prosciutto and then top the pizza with 3 uncooked eggs. Place the pizza in the oven. Bake for approximately 10-15 minutes or until brown and crisp and egg white is just cooked. Remove from oven and top with remaining parmesan cheese.

Pizza Dough

Makes two 12-inch pizzas

Dough recipe from Simply Recipes

1 ½ cups warm water (105F-115F)
1 package (2 ¼ tsp) active dry yeast
3 ½ cups bread flour
2 Tbsp olive oil
2 tsp salt
1 tsp sugar

In a small bowl stir together the yeast and warm water and let sit for 5 minutes.

Once the yeast has dissolved place all ingredients in the bowl of a standing mixer and using the mixing paddle combine on low for about one minute. Remove mixing paddle and replace it with the dough hook. Knead on low to medium, until the dough is smooth and elastic, about 10 minutes (you can do this by hand if you don’t have a machine). Add more flour if necessary.

Brush a large bowl with olive oil and place the ball of dough in the bowl and cover with plastic wrap. Let it sit in a warm place (75F-85F) until it doubles in size (about 1-1.5 hours, or more).

Once the dough is ready to use, cut in half and you can freeze or refrigerate until ready to use or use right away.

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Bacon, Spinach and Artichoke Pizza

Makes two 12-inch pizza

Pizza dough (recipe above)
Alfredo sauce (recipe below)
1 1/2 cup shredded mozzarella cheese
8-10 slices applewood smoked bacon, cooked
4 fresh artichokes (you can sub marinated if you prefer)
1 lemon
1 cup cooked spinach
parmesan cheese

Preheat oven to 500 degrees.

Begin by cooking the bacon, spinach and artichokes.

For the artichokes (skip if using jarred): peel back the tough outer layers using a sharp pairing knife and clean out the center fuzz. Place in a bowl filled with water and the juice from the lemon until ready to use. Pour the lemon water into a medium saucepan and add artichokes. Ensure all the artichokes are mostly covered with water. Turn heat to medium-low and simmer for approximately 20-25 minutes or until artichokes are tender. Dice into fourths and set aside.

Work dough with your hands and stretch out to approximately 12-inch circle (or square). Place the dough on a pizza stone (if you don’t have a pizza stone you can use the back of a baking tray). Top with half of the alfredo sauce on each pizza, then mozzarella. Next add the bacon, artichokes and spinach. Top with shaved parmesan cheese and place the pizza in middle rack of oven. Bake for approximately 10-15 minutes or until brown and crisp.

Alfredo Sauce

(this is not classic alfredo, this is my version for this pizza)

Sauce for 2 pizzas

2 Tbsp butter
2 garlic cloves, minced
3 Tbsp cream cheese
1 cup half/half
1/2 cup parmesan cheese, freshly grated
salt

Melt the butter and garlic together in a small saucepan. Add cream cheese, half and half and parmesan cheese and whisk well. Cook while whisking slowly until thickened. Add salt to taste.

Seared Sea Bass with Basil-Pea Puree, Crispy Parmesan Potatoes, and Asparagus Slaw

Posted on March 19, 2013

After returning from a week-long Paris and Burgundy trip, filled to the brim with cheese, wine, and buttery pastries, I am having some serious withdrawals over here. And not just any buttery pastries, I should add. We’re talking French buttery pastries filled with French buttery pastry creams. Do you feel me? Rich, creamy, luxury at it’s finest. (There are a few pictures from the trip on my facebook page here, if you want to take a peek).

Thankfully I came back with Spring waiting on the doorstep (well, technically speaking anyway — never mind the white covered ground I’m staring at out the window). But I know it’s going to be here, it’s coming, it’s so close I can taste it, and there are so many fun occasions to celebrate this time of year. From Easter to Mother’s Day to the bright and sunny days filled with color. All of which are what I had in mind when I made this dish. It’s so bright and cheery, it makes me smile just writing about it.

It’s a very simple and fun dish to make, and the fresh Spring flavors speak loudly. Below are easy to follow, step-by-step instructions on how to create all the components and to sear the perfect fish. And I should also add that you can use any type of fish you’d like here. I’ve made it with Salmon and Halibut as well, and with the addition of a nice crisp glass of Sauvignon Blanc, they have all equally helped cure my withdrawal symptoms. Now, if I could just get a volunteer to make me an extra buttery pastry for dessert…

Bon Appetit and Happy Spring!

Seared Sea Bass with Basil-Pea Puree, Crispy Parmesan Potatoes, Asparagus Slaw

(Serves 6)

Ingredients:

6 (6oz) sea bass filets
1/4 cup canola oil (not olive oil)
salt
– Pea Puree–
2 cups fresh english peas (or frozen if you cannot find fresh)
7-8 extra-large basil leaves
1/4 cup heavy cream (or more if needed)
1 small garlic clove, minced
1 tsp kosher salt
freshly ground pepper
– Asparagus Slaw –
1 bunch of thick asparagus, ends trimmed off
3 Tbsp good quality olive oil
2 Tbsp fresh squeezed orange juice
1 Tbsp champagne vinegar (or white wine vinegar)
1/2 tsp dijon mustard
salt and pepper
– Crispy Parmesan Potatoes –
6 yukon gold potatoes, sliced 1/4 inch thin
1 cup freshly grated parmesan cheese
3 Tbsp olive oil
salt and pepper

Preheat oven to 425 degrees.

Pea Puree

If you are using fresh peas, fill a small saucepan with water and a large pinch of salt to a boil (if you are not using fresh peas, skip this step and move on to next paragraph). Prepare an ice bath: a bowl with ice cubes and cold water, set aside. Add peas to the boiling water and blanch for 2 minutes. Remove and drain peas and place into the ice bath.

Place the peas, basil, cream, garlic, salt and pepper in a food processor and pulse until well blended. Adjust seasoning if needed and add more cream if it needs to be thinned slightly. Pour the puree back into the small saucepan and keep warm.

Asparagus Slaw

You can also skip the blanching and do this with raw asparagus, but I like to quickly blanch the asparagus to give it a little softer texture.

Fill a medium saucepan with water and a large pinch of salt to a boil. Prepare an ice bath as you did above with the peas. This helps keep the vibrant green color, as well as stopping the cooking of the vegetable. Add asparagus to the boiling water and blanch for 3 minutes. Remove and drain asparagus and place into the ice bath. Once asparagus has cooled, drain and blot dry with paper towel.

With a vegetable peeler, shave the asparagus into thin strips lengthwise. When you get to the final portion of an asparagus spear and you have troubles, try propping the spear up on the flat wooden handle of a spatula. It will raise it slightly so it’s high enough to allow the peeler to move down the spear more freely.

In a small bowl whisk together the orange juice, vinegar and dijon. Slowly add the olive oil while quickly whisking, until all incorporated. Add salt and pepper to taste. Toss the asparagus in the dressing and set aside and let sit for at least 15 minutes.

Crispy Parmesan Potatoes

Preheat oven to 425 degrees.

Wash the potatoes well, removing any dirt. If you have a mandoline, set the dial to 1/4 inch thick and slice the potatoes. If you do not have a mandoline, slice the potatoes into thin 1/4 inch discs and place in a large bowl.

Cover two large baking trays with foil and lightly grease with butter or oil. Toss the potatoes in olive oil and grated parmesan cheese and lay the potatoes out onto the tray in a single layer. Ensure any loose or left over cheese gets placed on top of the potatoes.

Bake for approximately 15 minutes or until the bottoms are browned and crispy. Allow the potatoes to rest for 5 minutes before lifting off the foil and then remove using a spatula.

Seared Sea Bass

*If you’re making more than 3 or 4 filets you will need to do this in two separate pans or two batches. If the pan is too crowded you won’t get that nice crusty sear on the fish.

Dry the sea bass filets with a paper towel to remove moisture
Season generously with salt and a little pepper since the only seasoning will be on the outside and some of that gets lost when we add it to the pan.
Add enough oil to the bottom of a heavy-bottomed pan (not a non-stick) to coat completely.
Heat the oil on medium-high heat completely before adding to the pan. It will almost be smoking (and turn the vents on).
Slip the fish into the pan going away from your face, so the hot oil does not splash you.
Allow the fish to cook for 3-4 minutes before flipping and do not try to move the fish. Once the fish has a nice brown crust, you will be able to freely move it around. If you try too soon, it will fall apart and stick to the bottom of the pan.
Flip the fish and finish just a few more minutes on the other side or until browned.
Plate all ingredients as desired.

Step-by-step through pictures:

1. Dry the sea bass filets with a paper towel to remove moisture

2. Season generously with salt and a little pepper since the only seasoning will be on the outside and some of that gets lost when we add it to the pan.

3. Add enough oil to the bottom of a heavy-bottomed pan (not a non-stick) to coat completely.

4. Heat the oil on medium-high heat completely before adding to the pan. It will almost be smoking (and turn the vents on).

5. Slip the fish into the pan going away from your face, so the hot oil does not splash you.

6. Allow the fish to cook for 3-4 minutes before flipping and do not try to move the fish. Once the fish has a nice brown crust, you will be able to freely move it around. If you try too soon, it will fall apart and stick to the bottom of the pan.

7. Flip the fish and finish just a few more minutes on the other side or until browned.

8. Plate all ingredients

I like to keep the potatoes and puree separate on the plate so the potatoes stay nice and crisp.

But you can plate the dish however you’d like to.

To make the puree swirl on the plate, you place a dab of the puree down and then using the back on your spoon drag it across the plate in the direction you want the swirl.

Another great garnish for this dish is to use fresh edible flowers around the plate, but for this I just shaved a little bit of fresh orange zest on top.

Enjoy!

Wild Mushroom and Gruyere Tartlets

Posted on February 12, 2013

Love is in the air. And do you know what I love? I love mushrooms. When you take mushrooms and cook them so they get that golden brown crust, it’s more than enough to make you fall in love. And then when you transform them into a cheesy, buttery tart? What I’m saying is it’s a good thing Valentine’s day is just around the corner. I mean, forget the chocolate, all I need are these adorable mushroom tartlets. Ok, that’s a huge lie. I’d like chocolate too, please. And flowers, ahem.

But in my book, real love is when you put your heart and soul into making something that you adore and then share it with others. Because everything in life is sweeter when shared.

Also, let me just point out that I sometimes like to make these tarts with goat cheese or blue cheese on top as well. Sometimes I make one large tart instead of bite-sized and sometimes I make them individual sized. They are versatile in so many ways, but one thing always remains the same: they are loved.

Wild Mushroom and Gruyere Tartlets

Makes approximately 20 tartlets

2 sheets frozen puff pastry, (thawed but still chilled)
1 lb assorted wild mushrooms, sliced thin (cremini, shiitake, oyster, etc)
1 Tablespoon butter, plus more
2 large shallots, sliced thin
pinch of sugar
2 garlic cloves, minced
2 teaspoons fresh thyme, plus more for serving
1/3 cup white wine
1 cup freshly grated sharp Gruyere cheese
salt and pepper
*Optional: crumbled goat cheese or blue cheese

Preheat oven to 375 F degrees.

Using a 2.5 inch round cookie or biscuit cutter, cut out rounds. You can also cut 2.5 inch squares, without a cutter, using a sharp knife (or any other shape or size you desire). Line a baking sheet with parchment paper and place the puff pastry rounds on a single layer. Slightly pinch the edge, going all the way around to give a slight rim. Refrigerate while you cook the shallots and mushrooms.

Cook the shallots in a large sauté pan with ½ tablespoon butter and pinch of sugar on low heat until the shallots begin to caramelize, about 15 minutes. Stir frequently so they don’t burn.

While the shallots cook, melt 1 tablespoon butter in a large pan over medium heat. Add mushrooms, being careful not to crowd the pan so they will brown (you may have to do this in batches). Once the mushrooms begin to brown, about 10 minutes, add the garlic and sauté for one minute longer. Stir in the thyme and then add the wine, scraping up the brown bits on the bottom of the pan and cook until wine evaporates (there should be no liquid in the mixture).

Add the caramelized shallots to the mushrooms and season with salt and pepper. Remove from heat.

Divide the mushroom mixture among the puff pastry rounds and top with cheese (I pinch the cheese tightly to keep in together on top of the mushrooms). Bake for approximately 20 minutes or until the pastry is golden and puffed up.

Sprinkle tarts with chopped fresh thyme and serve warm.

*If desired, you can top these with crumbled goat cheese or blue cheese at the end, once they are finished cooking and then pop them under the broiler for just a quick minute.

Juicy Sirloin Burgers with Beer-Soaked Onion Straws, Applewood Smoked Bacon, Cheddar Cheese, and Chipotle Mayo

Posted on January 22, 2013

Thick, juicy, freshly ground burgers. What’s better than that?

Well, let me tell ya’.

For one, I added these beer-soaked onion straws which are just shy of being the greatest thing on this planet. To do it the right way, make a double (or triple) batch and you’ll have a big bowl on the side to dip into the chipotle mayo.

Which brings us to the chipotle mayo. Burgers, onion straws, fries, sandwiches, good, really good, really really good, wow.

Add some smoked bacon and cheddar cheese to that and you’ve got one ridiculously dribbly, messy, juicy burger.

Eat, enjoy, repeat!

P.S. If you’d like to grind your own meat, but do not have a meat grinder, you can easily do it in a food processor. Here’s an easy step-by-step to show you how: How to Grind Your Own Meat

Juicy Sirloin Burgers

(makes 8 plump burgers)

2 lbs ground Sirloin
1 lbs ground Brisket
Applewood Smoked Bacon
4 slices sharp cheddar
Beer-Soaked Onion Straws, recipe below
Chipotle Mayonnaise, recipe below
8 buns, of your choice

Heat grill to medium-high. Mix together the ground sirloin and ground brisket, handling the meat as little as possible. Form 8 patties and season generously with salt and pepper. Grill for about 3-4 minutes on each side.

Beer-Soaked Onion Straws

1 large yellow onion
1 bottle of beer, your choice
2 cups of flour
Salt
Pepper
2 quarts canola oil

Using a mandoline (or a very sharp knife) slice the onions very thin. Place in a large bowl and pour the beer over top. Allow to soak for about 30 minutes to an hour.

In a separate bowl add flour, generous amount of salt and pepper.

Heat the oil in a large pot to 375 degrees.

When ready to fry, dip the onions into the flour, shake off excess flour, and then drop into the hot oil. Fry for a few minutes or until onions are golden brown.

Remove with slotted spoon and drain on paper towels. Add another pinch of salt while hot.

Chipotle Mayonnaise

¾ cup Mayo
¼ cup sour cream
2 chipotles in adobo
2 tsp adobo sauce
½ lime, juiced
1 large garlic clove, minced

Place all ingredients in food processor and pulse until combined. Add salt, if needed.