Skye LaRae's Culinary Services

Two recent TV appearances for Chef Eric Wells

2011-09-12T15:04:00.002-04:00

Recipe of the Week

2011-08-29T08:47:00.005-04:00

I know it's been a while...

Here is my recipe of the week! I did this simple and easy, no-cook soup for Vintage Ohio and The Kym Sellers Foundation Educational Seminar. Usually made with tomatoes, I made this gazpacho with watermelon.

Watermelon Gazpacho

8 cups finely diced seedless watermelon, (about 6 pounds with the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons shallots, minced
2 tablespoons extra virgin olive oil
3/4 teaspoon Kosher salt

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Yield 6 servings

Cooking Classes for Spring/Summer 2011

2011-02-17T12:52:00.004-05:00

Hey Ladies!

Here is a list of cooking classes I will be teaching at The Loretta Paganini School of Cooking this Spring/Summer. Each class is $45.00 per person. The classes are located at The Loretta Paganini School of Cooking in Chesterland, Ohio. Please register online or call the school at 440-729-1110!

http://lpscinc.com/classes.asp

Friday, May 6, 2011-Girls Night Out: Cooking with Friends
Round up your gal pals and join Chef Eric for a selection of dishes you can make with your friends.
Menu: Caprese Salad with Balsamic Drizzle, Cold Potato-Leek Soup, Herb-Crusted Chicken Breasts, Vegetable Rice Pilaf, Sauteed Asparagus, Mixed Berry Crisp

Friday, May 20, 2011-Girls Night Out: Chillin' with Melons
Spend a fun night chillin' with friends while you enjoy a delicious meal featuring summer's favorite fruits.
Menu: Melon, Zucchini & Mint Salad, Watermelon Salsa with Lime Tortilla Chips, Spiced Shrimp & Melon Skewers, Grilled Chicken Breasts with Honeydew Relish, Rice Pilaf, Blanched Asparagus, Melon Slushy

Friday, June 17, 2011-Girls Night Out: Lazy Day Brunch
A great brunch can be enjoyed any time of the year. Gather a group of friends, and join Chef Eric for this fun class.
Menu: Caesar Salad with Parmesan Croutons, Vegetable Frittata, Three-Potato Hash Browns, Buttermilk Biscuits with Sausage Gravy, Crispy Chicken Fingers, Sour Cream Coffee Cake

Friday, July 15, 2011-Girls Night Out: Summer Celebration
Join Chef Eric and learn how easy it is to create your own outdoor celebration.
Menu: Mixed Greens Salad with Strawberry Vinaigrette, Crostini with Spinach, Feta & Pancetta, Southern Fried Chicken, Potato Salad, Sauteed Green Beans, Pound Cake with Fresh Berries and Whipped Cream

Friday, July 29, 2011-Girls Night Out: Easy Grilling
Get your grill fired up in this hot class with Chef Eric.
Menu: Grilled Romaine Salad with Roasted Garlic Balsamic Vinaigrette, Spice Rubbed Grilled Chicken Wings with Buttermilk Ranch Dressing, Grilled Corn on the Cob, Grilled Flank Steak with Grilled Portobello Mushrooms & Mixed Vegetables, Peach Cobbler with Vanilla Ice Cream

Space is available for two great Girls Night Out cooking classes in April!!

2011-02-08T12:48:00.008-05:00

Hey Ladies!

There are seats available for two wonderful cooking classes in April!

On April 1st, we are doing Girls Night Out: Comforting Soul Food
Menu:
Spinach Salad with Buttermilk Ranch Dressing
Coconut Shrimp with Spicy Cocktail Sauce
Southern Fried Chicken
Macaroni & Cheese
Sauteed Collard Greens
Strawberry Shortcake

On April 22nd, we are doing Girls Night Out: No Nonsense Bar Food
Menu:
Spicy Guacamole with Tostaditas
Wings 3-Ways (Sweet Buffalo, Teriyaki, Garlic Parmesan)
Kicked-up Nachos
Mini Burgers with Rosemary Fries
Triple Chocolate Brownies

Each class is $45.00 per person. The classes are located at The Loretta Paganini School of Cooking in Chesterland, Ohio. Please register online or call the school at 440-729-1110!

http://lpscinc.com/classes.asp

Recipe of the Week (100)

2011-02-02T12:47:00.003-05:00

Thai Spring Rolls with Chile Sauce

What better way to enjoy Super Bowl Sunday than with these simple and easy spring rolls! Make the rolls the night before and quickly pan fry before the game starts so you don't miss a play!

2 lbs cooked shrimp, peeled, deveined, and coarsely chopped (1/2-inch pieces)
1 cup carrots, peeled and cut into matchsticks
4 scallions, sliced thin
1 red bell pepper, seeded and sliced thin
1/2 cup coarsely chopped fresh cilantro
3/4 teaspoon salt
12 spring roll wrappers
2 teaspoons water
1 teaspoon cornstarch
1 cup vegetable oil
About 2 cups Thai Chile Sauce

Stir together shrimp, carrots, scallions, red bell pepper, cilantro and salt. Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap. Spread about 2 tablespoons of the shrimp mixture across wrapper, 1 inch from bottom corner, to form a 3-inch log, leaving a small border at each end. Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp. Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal. Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap. Make more spring rolls in same manner, transferring to baking sheet as formed.

Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes. Turn over and fry until other side is golden, 2 to 3 minutes more. Transfer to paper towels to drain. Fry remaining spring rolls in same manner. Halve and serve hot or warm with sauce.

Yield 6 servings.

Recipe of the Week (99)

2011-01-27T09:13:00.004-05:00

Beef Stew with Baby Vegetables

One of my favorite wintertime dishes! Make this stew on a Friday night and place the pot in the refigerator. Let the flavors come together overnight and enjoy it for the rest of your weekend!

2 cups all purpose flour
6 tablespoons butter
3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes
2 large onions, chopped
1/4 cup tomato paste
3 cups dry red wine
2 14 1/2-ounce cans beef broth
1 tablespoon dark brown
sugar 1 1/2 pounds baby red-skinned potatoes, quartered
30 baby carrots, trimmed
1 pound white button mushrooms, stemmed, caps thickly sliced
4 thyme branches

Place flour in a large bowl. Season the meat with salt and pepper. Melt 4 tablespoons butter in heavy large, heavy bottom pot over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.

Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.

Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add mushrooms and the thyme branches; simmer until mushrooms are tender, about 5 minutes. Remove and discard the thyme branches. Season with salt and pepper.

Yield 6 servings.

What "exactly" do you do???

2011-01-21T12:03:00.003-05:00

I get this question all the time! Here is a sample of the services Skye LaRae's Culinary Services offers...

Choose from:
An intimate dinner for two
Dinner parties
In-home cooking classes
Catered events
Or, our latest feature, Couples’ Cooking Class

-Intimate Dinner for Two
A unique and amazing way to wow your mate, SkyeLarae’s Intimate Dinner for Two has become one of Greater Cleveland’s most romantic choices. Great for Valentine’s Day, a birthday or a wedding anniversary, Chef Eric prepares and serves a delicious, 4-course feast for you and that special someone. Chef Eric provides his own linen, China, silverware, stemware, fresh flowers and candles to create that romantic, upscale restaurant feel. The only item of the clients’ Chef Eric uses is their stove and water. And, he cleans your kitchen after the event! Also, inquire about special hotel packages!

-Dinner Parties
Instead of spending your time behind the stove, Chef Eric can prepare that special feast for your family and friends. Contact Chef Eric and set up your stress-free menu today.

-In-home Cooking Classes
Chef Eric’s In-home Cooking Classes is a great way to spend time with other couples, a group of friends, a church group or an organization. Chef Eric provides a detailed recipe guide while demonstrating the proper culinary techniques to make a fabulous meal, all in the comforts of your home or location of choice.

-Catered Events
Planning a wedding or large party? Contact Chef Eric Wells to cater your event. Chef Eric and his staff can provide the perfect meal to go along with the perfect event. Our catering services include buffet-style service, set up and clean up.

-Couples’ Cooking Class
Similar to the In-Home Cooking Classes, the Couples’ Cooking Class involves just two students, you and that special someone! Chef Eric goes into the kitchen with you and your mate and teaches how to make an intimate, romantic meal. Please call for special pricing.

-We also offer gift certificates!

Contact Chef Eric today to receive a quote or schedule your event today!

Recipe of the Week (98)

2011-01-12T14:14:00.004-05:00

Wild Mushroom Risotto

One of my favorites!!! Use high quality ingredients to ensure wonderful flavor!

8 cups low sodium chicken broth
1 tablespoon extra virgin olive oil
½ stick unsalted butter
¼ lbs. fresh wild mushrooms such as porcini, chanterelles, oysters or shiitake; trimmed and chopped
1/3 cup finely chopped shallots
2 ½ cups Arborio rice
1 cup fresh Parmesan-Reggiano
1 teaspoon chopped fresh chives

Bring broth to a simmer in a 4-quart pot and keep at a bare simmer, covered.

Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.

Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)

Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.

Yield 8 servings

Cooking Classes for January-April 2011

2010-12-15T14:51:00.007-05:00

Hey guys! Here is a list of my early 2011 cooking classes at The Loretta Paganini School of Cooking. Each class is $45.00 per person. The school is located at 8613 Mayfield Rd., Chesterland. Please call 440-729-1110 or register at www.lpscinc.com

January 14th-Girls Night Out: Moroccan Nights (Ladies)
January 28th-Guys Night Out: Super Bowl Fever (Men)
February 4th-Singles Night Out: Cabin Fever (Co-ed)
February 25th-Girls Night Out: An Evening of Thai (Ladies)
March 11th-Girls Night Out: Bar Food (Ladies)
March 25th-Girls Night Out: Say Cheese (Ladies)
April 1st-Girls Night Out: Soul Food (Ladies)

Recipe of the Week (97)

2010-11-23T08:40:00.003-05:00

Sweet Potato Gratin
Tired of the same boring sweet potatoes for Thanksgiving? Try this great recipe! The walnuts gives it a great crunch!

3 pounds sweet potatoes, pricked several times with a skewer
3/4 stick unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
3/4 cup walnuts, chopped

Preheat oven to 400 degrees F.

Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices, and place them in a buttered 14-inch gratin dish. In a stainless steel saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture over the sweet potatoes and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes. Remove and serve with walnuts sprinkled atop. .

Yield 8 servings.

Recipe of the Week (81)

2010-07-07T08:53:00.004-04:00

Panzanella Salad (Tomato-Bread Salad)

Very easy "salad" for these hot and hazy days of summer! Get your fresh vegetables in season at a local farmer's market!

3 tablespoons red wine vinegar
1 cup extra virgin olive oil, divided
4 cups Italian bread from a baguette, cut into 1 inch cubes
8 Roma tomatoes, chopped into ½ inch cubes
1 red onion, sliced thin
1 medium cucumber, chopped into ½ inch cubes
1 medium yellow pepper, chopped roughly
Salt
Pepper

In a small bowl, combine the vinegar and ½ cup of extra virgin olive oil. Set aside.

Preheat oven to 375 degrees. Toss bread with remaining oil and place it on a sheet pan. Bake bread until lightly toasted, about 5 minutes. Remove and set aside.

In a large bowl, toss together the toasted bread, tomatoes, onion slices, cucumber and yellow pepper. Pour the oil and vinegar mixture over the bread salad. Toss well. Season with salt and pepper to taste.

Yield 6 servings

Recipe of the Week (80)

2010-06-30T08:47:00.007-04:00

Vegetable Cole Slaw

We can thank my friend, Nancy Heller (www.funplayingwithfood.blogspot.com) for this suggestion! Great simple and easy slaw to serve for your Fourth of July celebrations!

1 medium green cabbage, sliced thin
1 medium red cabbage, sliced thin
2 carrots, julienned
1 small red onion, sliced thin
Salt
Pepper

Dressing
½ cup light mayonnaise
1 tablespoon honey
2 teaspoons cider vinegar
½ teaspoon salt

In a large bowl, whisk together dressing ingredients. In a separate large bowl, combine vegetables. Pour the dressing over the vegetables and toss. Best if made the night before and refrigerated.

Yield 12 servings

Recipe of the Week (79)

2010-06-24T09:08:00.003-04:00

Pan-Seared Chicken Breasts with
Cherry Tomatoes and Balsamic Reduction

Save money by buying the split chicken breasts and removing the skin and bones yourself. The tomatoes and balsamic vinegar create a wonderful sauce!

4 boneless, skinless chicken breasts, about ¼ inch thick
2 tablespoons olive oil
4 ounces cherry tomatoes
1/3 cup balsamic vinegar
¼ cup water
Salt
Pepper
1/2 cup basil

Preheat the oven to 400 degrees.

Season the chicken breasts on each side with the salt and pepper. Meanwhile, heat the oil in a large skillet over medium heat. Slowly add the chicken to the skillet and brown on each side, about 4 minutes per side.

When the chicken is browned, add the cherry tomatoes to the skillet. Continue sautéing the chicken with the tomatoes until the tomatoes slightly bruise; about 2 minutes. Add the balsamic vinegar and water. Stir and place the skillet in the oven. Cook for about 12-15 minutes, or until the chicken is cooked through. Finish by topping the chicken with the basil.

Remove skillet from oven and set chicken on a large platter. Pour the tomato/balsamic sauce over the chicken. Serve with brown rice and a side salad.

Yield 4 servings

Recipe of the Week (78)

2010-06-16T16:13:00.002-04:00

New York Strip Steak with Garlic Butter

Great idea for a Father's Day cookout! Make the butter a day in advance. For an added kick, crumble some blue cheese on top of the steaks too!

1 stick unsalted butter, at room temperature
2 tablespoons minced garlic
1 tablespoon fresh parsley, chopped
2 teaspoons fresh lemon juice
2 teaspoons salt

4 10-ounce New York strip steaks
½ cup extra virgin olive oil
Salt
Fresh black pepper

Place butter, garlic, parsley, lemon juice and 2 teaspoons salt in a medium bowl; stir well. Lay 6”x12” piece of plastic wrap on a cutting board. Shape the butter mixture into a log and roll it up, tying the ends to secure. Place the butter log in the freezer. (Prepare the night before).

Remove steaks from the refrigerator and allow to come up to room temperature, about 30 minutes. Meanwhile, prepare the grill. Lightly pour olive oil on both sides of the steaks. Season with salt and black pepper. Meanwhile, remove the butter log from the freezer and cut into 4-1 tablespoon pats. Place steaks on the grill. For a medium internal temperature, grill steaks for about 4-6 minutes, depending on the thickness of the steaks and the temperature of the grill. Turn the steaks over and grill for an additional 3-5 minutes. Add the pats of butter to each steak. Remove the steaks when the butter is slightly melted. Let steaks rest for about 5 minutes before serving with a side salad and grill sweet potatoes.

Yield 4 servings

Recipe of the Week (77)

2010-06-16T16:12:00.000-04:00

Shrimp Bisque

One of my favorite little soups, this bisque is enhanced by the flavors of the orange zest. Serve this soup anytime with crusty Italian bread!

1 pound medium (31-40) shrimp, shelled and deveined, shells reserved
3 tablespoons olive oil
3 tablespoons unsalted butter
2 leeks, halved and rinsed well
1 onion, halved
2 stalk celery, chopped into 1 inch pieces
2 carrots, chopped into 1 inch pieces
3 sprigs thyme
1 bay leaf
1 teaspoon orange zest
2 tablespoons tomato paste
¼ cup brandy
3 tablespoons flour
4 cups heavy cream
Cajun seasoning
Finely chopped chives, to garnish

Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons of the butter into it. Then add the shrimp shells, the leeks, onion, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.

Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let the alcohol burn off. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.

Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Add Cajun seasoning to taste. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the chives.

Yield 6 servings

Recipe of the Week (76)

2010-06-16T16:11:00.000-04:00

Fajitas with Pico De Gallo
Try this easy meal anytime you want some Mexican flavor! Mix it up by using chicken or shrimp and a different combination of vegetables!

2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
2 1/2 tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons salt
1/4 cup fresh lime juice
2 lb skirt steak, halved crosswise
2 1/2 teaspoons coarsely ground black pepper
18 flour tortillas

Heat a lightly oiled, rigged grill pan. Place onions on the grill pan and grill for about 8-10 minutes.

Meanwhile, stir together lime juice, 1 teaspoon salt and 2 tablespoons oil in a shallow dish. Add the steak and marinade at room temperature for about 10 minutes, turning once.

When the onions are finished cooking, transfer them to a cutting board. When cool enough to handle, cut the onions into 1 inch strips and toss with vinegar and ½ teaspoon salt in a small bowl. Set aside.

Pat dry the steak with paper towels and season with pepper. Re-oil the grill pan and grill the steak for about 3-5 minutes. Turn it over and grill for another 3-5 minutes for medium rare. Transfer the steak to a cutting board and let it rest for about 5 minutes before it is cut horizontally.

While the steak is resting, hold the tortillas with tongs and toast over an open flame. Serve steak, onions and pico de gallo wrapped in the tortilla.

Pico De Gallo
1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onions
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded jalapeño chilies (about 2 medium)
1 garlic clove, minced

Mix all ingredients in medium bowl. Season with salt and pepper. Cover; chill.

Yield 6 servings.

Recipe of the Week (75)

2010-05-19T08:30:00.002-04:00

Jamaican Jerk Chicken
Try this simple and easy recipe for a weeknight change. Serve with a simple cole slaw and some grilled corn on the cob!

3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

2 whole chickens, cut into 16 pieces

Make marinade:
Blend all marinade ingredients in a blender until smooth. Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 15 minutes more.

To cook chicken using a stove:
Preheat oven to 375 degrees. Cover a sheet pan with foil. Place marinated chicken on the sheet pan. Bake for about 25-30 minutes, or until the chicken is done.

Yield 8 servings

SOUP event

2010-05-18T10:48:00.002-04:00

Hope some of you can make it out to my next event on June 2nd at Sur La Table in Woodmere...

Recipe of the Week (74)

2010-05-18T10:43:00.001-04:00

Parmesan Crusted Tilapia
Try this simple and easy recipe for a great weeknight dinner. Or, cut the filets after they are cooked and serve them to your kids as homemade fish sticks!

4 tilapia filets
1 cup milk
Salt
1 cup panko bread crumbs
½ cup parmesan cheese, grated finely
Freshly ground black pepper

Preheat the oven to 450 degrees.

Pat dry the tilapia filets. Place the milk in a shallow pan. Place the tilapia filets in the milk for about 15 minutes. In a separate shallow pan, combine the bread crumbs, cheese and black pepper. Remove the tilapia filets from the milk and dredge them in the bread crumb mixture. Set the coated filets on a sheet pan.

Bake the tilapia for 8-12 minutes, or until the filets are nicely browned. Season lightly with salt. Serve with wild rice and a side salad.

Yield 4 servings.

Recipe of the Week (73)

2010-05-06T16:20:00.001-04:00

Sour Cream Coffee Cake with Whipped Cream
"My mother used to make the best cakes ever! My favorite was this cake. The sour cream keeps it moist, while the walnut mixture gives it crunch. This cake reminds me of home. Love and miss you mom!"

1 cup firmly packed golden brown sugar
1 cup chopped walnuts
1 1/2 teaspoons ground cinnamon

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract

Preheat oven to 350°F.

Grease 10-inch (12-cup) tube pan; dust with flour, tapping out excess. Mix first 3 ingredients in small bowl; set aside.

Sift flour, baking powder and baking soda into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating just until combined after each addition. Mix in sour cream and vanilla. Add flour mixture and stir until blended. Spoon half of batter into prepared pan. Sprinkle half of brown sugar mixture over and swirl gently into batter, using small knife. Spoon remaining batter over the brown sugar mixture. Sprinkle remaining brown sugar mixture over the top.

Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn out cake onto rack and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)

Yield 12 servings.

Whipped Cream

1 quart heavy whipping cream
¼ cup confectioner’s sugar

Chill a large bowl and the beaters for an electric hand mixer in the freezer for at least 30 minutes.

Remove the bowl from the freezer and pour in the cream. Using the electric hand mixer beat the cream for about 2 minutes on medium speed. While the mixer is going, slowly add the sugar. Continue beating until soft peeks form, about 5-6 minutes total. Serve by topping each slice of cake.

Recipe of the Week (72)

2010-04-21T08:49:00.004-04:00

Thai Spring Rolls with
Chile Sauce
"I love Thai food! This recipe is so simple and easy! The sauce can be found in any store. Make sure you get the sweet Chile sauce."

2 lbs cooked shrimp, peeled, deveined, and coarsely chopped (1/2-inch pieces)
1 cup carrots, peeled and cut into matchsticks
4 scallions, sliced thin
1 red bell pepper, seeded and sliced thin
1/2 cup coarsely chopped fresh cilantro
3/4 teaspoon salt
12 spring roll wrappers
2 teaspoons water
1 teaspoon cornstarch
1 cup vegetable oil
About 2 cups Thai Chile Sauce

Stir together shrimp, carrots, scallions, red bell pepper, cilantro and salt. Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap. Spread about 2 tablespoons of the shrimp mixture across wrapper, 1 inch from bottom corner, to form a 3-inch log, leaving a small border at each end. Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp. Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal. Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap. Make more spring rolls in same manner, transferring to baking sheet as formed.
Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes. Turn over and fry until other side is golden, 2 to 3 minutes more. Transfer to paper towels to drain. Fry remaining spring rolls in same manner. Halve and serve hot or warm with sauce.
Yield 6 servings.

Recipe of the Week (71)

2010-04-15T09:01:00.002-04:00

Spinach Salad with
Strawberry Vinaigrette
Springtime is a wonderful time for fresh strawberries. Try this simple and easy recipe for lunch or as a side dish for dinner!

1 bag baby spinach
2 tablespoon honey
2 teaspoons minced shallot
2 teaspoons minced garlic
¼ cup strawberry vinegar
½ cup extra-virgin olive oil
1 large red onion, sliced thin
6 strawberries, sliced and hulled

Place minced shallots and garlic in a small bowl. Add vinegar and stir in honey. Slowly stir in oil. Blend will until vinaigrette is properly emulsified. Add half of the vinaigrette to the greens. Add the onions. Toss carefully with tongs or a large spoon. Serve on individual plates. Add additional vinaigrette if necessary. Serve with grilled chicken breast or sautéed shrimp.

Yield 4 servings.

Tip of the Week

2010-04-08T08:36:00.003-04:00

I talk to many busy parents who struggle with nightly dinner ideas for their families. I think the key to making delicious, healthy meals starts with proper planning. Try these step-by-step tips when planning your weeknight dinners:

1. Pick a protein. Choose meats that are inexpensive, but tasty like top round steaks or bone-in chicken breasts.

2. Choose a cooking method. Bake, saute, pan-sear, etc.

3. Select a "region" to cook from. This is where many people need help. If you are tired of making the same type of chicken, for example, switch it up by trying different cuisines. One night, make a roasted Cajun chicken. The next night, make an Asian-inspired vegetable stir fry.

4. Next, choose the proper herbs, seasonings and spices. Try cumin for Mexican dishes. Or fresh basil to enhance a great Italian dish.

5. Pick a vegetable to go with your dish. Wilted spinach, roasted asparagus or glazed carrots are great options.

6. Finally, pick a starch. This isn't necessary, but choose a starch that goes well with your meal. And try a different type of starch like quinoa or grits.

So, by using these steps, a weeknight meal can be a boneless, skinless chicken breast(1), that's pan-seared(2), with an Asian(3) teriyaki sauce(4). Served with wilted bok choy(5) and jasmine rice(6). Easy!

Try these steps the next time you need help making dinner for your family!

Recipe of the Week (70)

2010-03-31T08:36:00.003-04:00

Marinated Roast Beef
Instead of the traditional ham this Easter, try this wonderful roast beef recipe! The longer you marinade the beef, the better! Happy Easter!!!

1 3lbs. bottom round roast
Marinade:
3 tablespoons vegetable oil
1 cup soy sauce
1 tablespoon mirin
2 tablespoons garlic, minced
2 tablespoons ginger, minced
2 tablespoons fresh ground black pepper

In a large bowl, combine all of the marinade ingredients. Place the roast in a large Ziploc bag. Pour marinade in the bag. Marinate the meat for 1 hour or up to 24 hours. Let meat sit at room temperature for at least 30 minutes before roasting.

Preheat the oven to 350 degrees. Place the roast on a heavy-bottomed roasting pan with a rack and roast it for about 1 hour. Place a sheet of aluminum foil on top of the roast and continue roasting for an additional 30 minutes or until the read on the pocket thermometer reaches 145 degrees.

Remove the roast and allow it to rest, covered with foil, for about 10 minutes.

Yield 6 servings.

Recipe of the Week (69)

2010-03-24T15:03:00.000-04:00

Bangkok Salad with Miso Dressing
By far, the best salad dressing I have ever had. You can find miso, which is fermented soybean paste, in fine grocery stores. Also, the fried wontons act as croutons to give the salad a great crunch. Wonderful salad!

1/3 cup rice vinegar
2 tablespoons white miso
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons chopped fresh ginger
1/2 cup olive oil
1 head romaine lettuce, torn into bite-size pieces

2 cups vegetable oil (for deep-frying)
20 wonton wrappers, cut into 1/3-inch squares

Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.

Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.

Yield 6 servings.

Recipe of the Week (68)

2010-03-17T09:15:00.003-04:00

Meatballs in Spicy Tomato Broth
Tapas restaurants, which originated in Spain, are becoming more and more popular in America. This recipe is a staple in most tapas restaurants. Try this one at home today!

Meatballs
2 slices white bread , torn into small pieces
1/3 cup whole milk
½ pound lean ground beef
½ pound ground lamb
¼ cup Manchego cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 medium garlic clove , minced
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil

Sauce
1 small onion , minced
2 small tomatoes, cored, seeded, and chopped medium
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 bay leaves
1 tablespoon minced fresh parsley leaves
2 medium garlic cloves , minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon paprika
Salt and ground black pepper

For the meatballs: In a large bowl, mash the bread and milk together to form a smooth paste. Add the ground meats, Manchego, parsley, yolk, garlic, salt, and pepper to the mashed bread and mix. Shape the mixture into 1/2-inch-round meatballs (1 teaspoon per meatball; you should have 35 to 40 meatballs).

Heat the oil in a nonstick skillet over medium-high heat until shimmering. Add half of the meatballs and brown on all sides, about 10 minutes. Transfer the meatballs to a paper towel-lined plate and repeat with the remaining meatballs. Discard all but 1 tablespoon of the oil left in the skillet.

For the sauce: Add the onion to the oil left in the skillet and cook over medium heat, scraping up any browned bits, until very soft and lightly browned, 6 to 9 minutes. Stir in the tomato and cook for 1 minute. Stir in the broth, wine, and bay leaves, then carefully return the meatballs to the skillet. Cover and simmer until the meatballs are just cooked through, 5 to 10 minutes.

While the meatballs cook, mash together the parsley, garlic, red pepper flakes, paprika, 1/8 teaspoon salt, and a pinch pepper. When the meatballs are cooked, remove and discard the bay leaves. Stir the red pepper mixture into the sauce and season with salt and pepper to taste. Transfer the meatballs and sauce to a serving dish and serve immediately.

Yield 4 tapas servings.

Recipe of the Week (67)

2010-03-10T08:53:00.002-05:00

Roasted Asparagus
Asparagus. One of my favorite spring-time vegetables. Try this easy recipe as a great side dish for Easter, Passover or any weeknight dinner!

2 lbs. medium asparagus, trimmed
½ cup olive oil
Salt
Pepper
¼ cup lemon juice
Lemon peel, grated

Preheat oven to 500 degrees. Place asparagus in a large rimmed baking sheet or Pyrex casserole dish. Drizzle asparagus with olive oil. Season with salt and pepper and toss. Place asparagus in the oven and roast for about 7 minutes or until crisp-tender. Remove and drizzle the asparagus with lemon juice. Garnish with grated lemon peel.

Yield 6 servings.

Recipe of the Week (66)

2010-03-03T09:54:00.004-05:00

Chicken Breasts with Herbed Pan Sauce

Tired of plain, old chicken? Try this very easy recipe for dinner tonight! The fresh herbs gives it a great flavor!

4 boneless, skinless chicken breasts, about ¼ inch thick
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons garlic, minced
1 ½ cups low sodium chicken broth
½ cup fresh parsley, minced
3 tablespoons fresh thyme
3 tablespoons fresh rosemary, minced
Salt
Pepper

Preheat the oven to 400 degrees.

Season the chicken breasts on each side with the salt and pepper. Meanwhile, heat the oil in a large skillet over medium heat. Slowly add the chicken to the skillet and brown on each side, about 4 minutes per side.

When the chicken is browned, place the skillet in the oven. Cook for about 10-12 minutes, or until the chicken is cooked through.

Remove skillet from oven and set chicken on a large platter. Place the skillet back over medium heat and add the garlic, sautéing it in the pan juices for about one minute. Stir in the broth and reduce the sauce by about 1/3. Add the fresh herbs and salt and pepper to taste. Pour sauce over chicken breast. Serve with brown rice and a side salad.

Yield 4 servings

Recipe of the Week (65)

2010-02-24T08:57:00.002-05:00

Quinoa Risotto
Quinoa (pronounced keen-wah) is a wonderful, couscous-like grain that contains more protein than any other grain. This recipe is great for vegetarians as a main dish or for anyone as a healthy side dish!

3 cups vegetable broth
2 tablespoons olive oil
¼ cup white onions, diced
1 tablespoon garlic, minced
1 ½ cups quinoa, rinsed with cold water
½ cup broccoli florets
½ cup carrots, julienned
½ cup crimini mushrooms
1 cup Parmesan cheese
¼ cup basil, torn
Salt
Pepper

Heat vegetable broth in a medium saucepan until it boils. Reduce heat to simmer.

In a large skillet, heat the olive oil over medium-high heat. Stir in the onions and garlic and sauté for about 3 minutes. Add the quinoa to the skillet, stirring continuously to prevent it from sticking; about 3 minutes. Slowly add the broth to the skillet and continue stirring. The quinoa will eventually absorb much of the broth. Once the broth is almost evaporated and the risotto is smooth, stir in the vegetables. Continue stirring. Remove the skillet from the heat and stir in the cheese. Add the basil and salt and pepper to taste.

Yield 2 main course servings or 4 side dish servings

Recipe of the Week (64)

2010-02-18T09:41:00.000-05:00

Seared Steak Salad with Mustard Vinaigrette
Try this simple and easy salad for dinner tonight! Vary the salad by using baby spinach and grilled chicken or shrimp!

1 bag of mixed salad greens
1 mediums red onion, sliced thin
1 medium English cucumber, sliced thin
4 ounces cherry tomatoes

1 lbs. top round steak, thin and trimmed of fat
Salt
Pepper
2 tablespoons vegetable oil

For vinaigrette
2 tablespoons minced shallot
2 teaspoon minced garlic
¼ cup white wine vinegar
¾ cup extra-virgin olive oil
2 tablespoon Dijon mustard
Salt
Pepper

Toss greens in a large bowl with the red onions, cucumber slices and tomatoes. Set aside.

Season the steak with salt and pepper. Heat a large, nonstick skillet over medium-high heat. Add the oil. When the oil is hot, slowly add the steak. Brown the steak on each side for about 3-4 minutes. Remove and let it rest on a cutting board for about 5 minutes.

Make vinaigrette:
Place shallot and garlic in a small bowl. Whisk in the vinegar and mustard. Slowly whisk in oil.

Add half of the vinaigrette to the greens. Toss carefully with tongs or a large spoon. Serve on individual plates with steak slices. Add additional vinaigrette if necessary.

Yield 6 servings.

Recipe of the Week (63)

2010-02-10T11:35:00.002-05:00

Easy Cocoa Brownies
Simple and easy Valentine's Day dessert. Drizzle a little chocolate or caramel sauce over the top, if you like!

½ cup all-purpose flour
½ cup unsweetened cocoa
¼ teaspoon baking powder
¼ teaspoon salt
1 stick butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract

Preheat the oven to 350 degrees.

Spray a 9 inch square baking pan with an unflavored cooking spray. In a medium bowl, combine the flour, cocoa, baking powder and salt, set aside. Melt the butter in a separate microwave-proof bowl and set aside to cool slightly. Stir the sugar into the butter. Stir the eggs into the butter mixture, one at a time, then stir in the vanilla. Stir the flour mixture into the butter mixture until smooth and well blended. Spread the batter evenly in the prepared baking pan.

Bake for about 25 minutes, or until a toothpick inserted in the center of the brownies comes out clean. Cool completely before cutting. Serve with fresh strawberries and low fat whipped cream.

Yield 4 servings.

Recipe of the Week (62)

2010-02-03T15:50:00.001-05:00

Baked Catfish Tenders with
Cajun Tartar Sauce
Great little appetizer for the Big Game!! Make the tartar sauce ahead of time to deepen the flavor.

For fish
1 large egg
2 tablespoons hot sauce
1 1/4 lb catfish fillets, cut diagonally into 1/2-inch-wide strips
1/2 cup panko bread crumbs
1 teaspoon salt
1 tablespoon Cajun seasoning

For tartar sauce
1 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons capers, rinsed, drained, and chopped
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 teaspoons hot sauce
2 teaspoons Cajun seasoning

Prepare tartar sauce by stirring together all sauce ingredients in a bowl and chill, covered, until ready to serve.

Preheat oven to 400 degrees.

Whisk together egg and hot sauce in a wide shallow dish. Stir in fish strips and let stand at room temperature at least 10 minutes. Stir together panko, salt, and Cajun seasoning in another wide shallow dish.

Drain fish well. Dredge one half of fish in panko mixture, shaking off excess, then transfer to baking sheet. Bake the fish until golden and just cooked through, 10 to 14 minutes. Repeat procedure with remaining fish strips.

Serve fish tenders hot with tartar sauce and lemon wedges.

Yield 6 servings.

Recipe of the Week (61)

2010-01-27T09:15:00.003-05:00

Pan-Seared Lamb Chops

I had the opportunity to make these on That's Life with Robin Swoboda on Fox 8. They were so popular, I felt I needed to share them with everyone!!!

8 rib lamb chops, ½ inch thick, Frenched
6 tablespoons olive oil
2 tablespoons garlic, minced
2 tablespoons rosemary, minced
2 teaspoons salt
3 teaspoons pepper

Place 3 tablespoons of olive oil, the garlic, the rosemary, salt and pepper in a large zip lock bag. Add the lamb chops and marinate in the refrigerator for 1 hour or overnight. (Remove the lamb chops from the refrigerator at least 15 minutes prior to cooking).

Preheat the oven to 350 degrees. Heat the remaining 3 tablespoons of oil in a large, nonstick skillet. Once the pan is hot, add the lamb chops. (Do not over crowd the skillet. Work in batches, if necessary). Pan sear the chops for about 3 minutes. Turn them over and sear for an additional 2-3 minutes. Place the skillet in the oven and bake for about 5 minutes.

Yield 4 servings.

Recipe of the Week (60)

2010-01-21T16:25:00.002-05:00

Panko-breaded Turkey Cutlets

About this time every year, believe it or not, I miss turkey. If you are like me, this is a great recipe to get your turkey fix on! The panko bread crumbs gives this dish a great crunch!

2 boneless, skinless turkey breast filets
3 tablespoons Dijon mustard
1 cup panko bread crumbs
3 tablespoons fresh thyme, minced
1 tablespoon salt
2 tablespoons pepper
1 tablespoon unsalted butter
1 tablespoon olive oil

Preheat the oven to 375 degrees.

Lay the turkey flat on a sheet of plastic wrap. Cover the turkey with another sheet of plastic wrap and pound flat with a kitchen mallet or a large, heavy-bottomed skillet. Remove the plastic and place the turkey on a cutting board. Brush the turkey with the Dijon mustard. Combine the bread crumbs, thyme, salt and pepper in a large bowl. Dredge the turkey breast in the bread crumb mixture and set aside.

Heat the butter and olive oil in a large, non-stick skillet over medium heat. When the butter melts, slowly add the breaded turkey to the skillet. Brown the turkey on one side, about 3 minutes. Turn the turkey over and immediately place the skillet in the oven and cook for about 8 minutes, or until the turkey is cooked through. Serve with baked sweet potatoes and sautéed collard greens.

Yield 2 servings.

Recipe of the Week (59)

2010-01-14T06:44:00.004-05:00

New York Strip Steak with
Gorgonzola Butter

A great way to add flavor to a steak or any dish, flavored butters are phenomenal! Use the remaining butter in cooked pasta or to top steamed vegetables for another wonderful dish!

2 8-oz. New York Strip steaks
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Gorgonzola Butter (recipe below)

Preheat the oven to 500 degrees. Heat a cast iron skillet over medium-high heat. Drizzle steaks with olive oil and season with salt and black pepper. Pan sear the steaks in the skillet for about 4 minutes on each side. Place the steaks in the skillet in the oven and cook for an additional 4 minutes for a medium temperature for the steaks. Remove and set steaks aside on a clean plate to rest, about 3 minutes. Serve with a tablespoon of Gorgonzola Butter on the top of each steak.

Yield 2 servings

Gorgonzola Butter

1 stick unsalted butter, softened
1 tablespoon garlic, finely minced
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons Gorgonzola cheese, crumbled fine
2 tablespoons chopped fresh parsley

In a large bowl, combine each of the ingredients. Stir well with a wooden spoon. Place the butter mixture in the middle of a sheet of plastic wrap. Roll the butter into a log while twisting the ends. Chill the butter until firm.

Recipe of the Week (58)

2010-01-06T09:19:00.003-05:00

Honey and Soy Glazed Salmon

Rich with cancer-fighting Omega-3 fatty acid, salmon is a wonderful fish that is very easy to prepare. Try this simple recipe for a great mid-week dinner!

2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 tablespoon water
2 teaspoons vegetable oil
two 6-ounce pieces salmon fillet

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

Yield 2 servings

Recipe of the Week (57)

2009-12-16T09:11:00.002-05:00

Simple Roasted Chicken

The easiest roasted chicken recipe ever!! Use the leftovers (if there are any) in a salad or as a sandwich!!

1 3 lbs. chicken, thawed and giblets removed
2 medium carrots, cut into 1 inch wedges
2 celery stalks, cut into 1 inch wedges
1 large onion, quartered
2 sticks unsalted butter, melted
Salt
Pepper

Preheat the oven to 350 degrees.

Rinse chicken under cold water and pat dry with paper towels. Season the cavity of the chicken with salt and pepper. Place the carrots, celery and onions inside the cavity of the chicken. Brush the chicken with the melted butter. Season the chicken well with salt and pepper. (If you want to make a Cajun chicken, season the chicken with some Cajun spices at this point).

Place the chicken on a roasting pan and roast for about 1 ½ hours (30 minutes per pound). Cover the chicken with foil during the last 30 minutes of cooking. Remove the chicken and let it rest, covered with foil, for about 5 minutes before carving. Serve with mashed sweet potatoes (ROTW #52) and sautéed collard greens (ROTW #15).

Yield 6 servings

Recipe of the Week (56)

2009-12-11T08:46:00.001-05:00

Tempura-Battered Vegetables
with Ginger/Soy Dipping Sauce

Easy recipe for holiday hors d'oeurves! Also try the tempura vegetables with a bottled General Tso's sauce for dipping.

2 cups all-purpose flour
1 ½ tablespoons baking powder
2 tablespoons Asian sesame oil
2 ½ cups ice water

½ pound fresh green beans
1 pound fresh broccoli florets
½ pound fresh cauliflower florets
1 pound fresh asparagus spears, about 1 inch long
About 6 cups peanut or vegetable oil

In a large bowl, combine the flour, baking powder and sesame oil. Pour in the ice water and stir to combine. The mixture should be slightly lumpy. Set aside.

Meanwhile, make an ice bath by placing cold water and ice in a large bowl. Bring a large pot of water to a boil. Place the green beans in the boiling water for 30 seconds. Remove the green beans and immediately place them in the ice bath for another 30 seconds. Remove the green beans from the ice bath and pat dry. Repeat with the other three vegetables.

Heat oil in a large pot. Using tongs, dip the vegetables in the flour batter. Working in batches, place the battered vegetables in the hot oil and fry for about 1 ½ minutes. Place the fried vegetables on paper towels to drain. Season with salt and pepper. Serve with ginger/soy dipping sauce.

Ginger/Soy Dipping Sauce

6 tablespoons fresh lime juice
3 tablespoons mirin
3 tablespoons water
1 ½ tablespoons soy sauce
1 teaspoon finely grated ginger

In a large bowl, combine all ingredients.

Yield 12 hors d'oeurves servings.

Recipe of the Week (55)

2009-12-02T11:07:00.002-05:00

Teriyaki Noodles

Great recipe for vegetarians or those who just want a simple, easy meal!

1 pkge. wheat spaghetti or Ramen noodles
2 tablespoons vegetable oil
¼ cup white onion, diced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 ½ cup broccoli florets
½ cup baby carrots, julienned
1 cup shiitake mushrooms
2 cups low sodium teriyaki sauce
1 tablespoon fresh cilantro
1 tablespoon toasted sesame seeds

Cook the spaghetti or noodles according to the directions on the package. Drain and set aside.

In a large, nonstick skillet, heat the oil over medium heat. Add the onions and sauté until translucent, about 4 minutes. Add the ginger and garlic and continue to stir until the garlic becomes fragrant. Add the broccoli, carrots and mushrooms and continue to cook for about 3 more minutes. Add the teriyaki sauce to the pan and reduce until the sauce thickens. Add the noodles to the sauce and cook the mixture down for an additional 1-2 minutes. Remove and serve with cilantro and toasted sesame seeds.

Yield 4 servings.

Recipe of the Week (54)

2009-11-25T09:08:00.003-05:00

Cranberry Orange Relish

If you hate canned cranberry sauce as much as I do, try this simple and easy alternative using fresh cranberries!!!

1 navel orange
1 (12-oz) bag fresh cranberries
1/2 cup sugar
1/8 teaspoon cinnamon

Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.

Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.

Makes 8 servings.

Recipe of the Week (53)

2009-11-18T09:22:00.001-05:00

Roasted Cornish Hens

Tired of turkey for the holidays? Try this quick and easy recipe! Great for small families who hate turkey leftovers!

2 Rock Cornish Hens (about 2 pounds each), thawed
Salt
Pepper
6 sprigs of thyme
4 sprigs of rosemary
½ pound (2 sticks) unsalted butter

Preheat the oven to 350 degrees. Remove the bags in the cavity of the hens and discard. Rinse the hens with water and pat dry with paper towels.

Season the interior and exterior of the hens with salt and pepper. Place the sprigs of thyme in rosemary inside the cavity of the hens. Place the hens on a roasting pan and place them in the oven, covered with foil. Roast the hens for 45 minutes.

Melt the butter and set aside. Remove the hens from the oven and brush them with the butter. Turn up the heat of the oven to 425 degrees. Place the hens back into the oven and continue to roast them, uncovered for an additional 20-30 minutes, or until the skin has become crisp.

Remove the hens and set aside to rest. Serve with wild rice and glazed carrots.

Yield 4 servings

Recipe of the Week (52)

2009-11-11T09:13:00.002-05:00

Mashed Sweet Potatoes

Very simple and easy recipe for the holidays! Pair these sweet potatoes as a side for turkey, chicken or roast beef.

2 pounds sweet potatoes
1/2 cup heavy cream
3 tablespoons light brown sugar
3 tablespoons butter
2 tablespoons maple syrup
Pinch salt and pepper
1 teaspoon fresh thyme leaves

Preheat the oven to 350 degrees.

Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.

Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper and thyme and mix with hand mixer, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.

Yield 6 servings.

To Wine, or not to Wine...

2009-11-06T13:47:00.001-05:00

As a chef, one question I am asked most often is how I pair a quality wine with a great meal. Although the general rules remain (red wine with red meat, white wine with white meat), the particular “grape” you choose to have with your meal can make all the difference in your dining experience.

Generally, beef and other red meats pair very well with bold, red wines. However, the way the meat is prepared should have an impact on the wine you select. For example, roasted meats, like a roast beef, go very well with a nice Cabernet Sauvignon. But, a good White Zinfandel pairs very well with grilled lamb chops. Also, if you are preparing a steak with a mushroom sauce, your wine of choice should be a wine with lush fruit flavors, like a full-bodied Syrah.

Unlike red meat, where the preparation method matters in your wine selection, with white meat, the sauce is the key. I love to pair a smooth Pinot Noir with Chicken Marsala. The velvety tone of a Pinot Noir goes great with the Marsala wine sauce. However, if you are having pasta with chicken in a cream sauce, a great Chardonnay should be the wine of choice. For a dish like stir fry with pork medallions, I like to go with fruity, elegant Riesling.

If you are a vegetarian or just enjoying a meatless entree, you can still pair a good wine with your meal. A simple pasta in a Marinara sauce goes very well with a nice Chianti. If you are a lover of Thai food and Pad Thai is your choice, try a light and crisp Sauvignon Blanc.

With fish and other seafood, generally stay in the white wine category. If you are baking or broiling a firm fish like bass or halibut, I like to go with a clean Sauvignon Blanc. For seafood dishes that incorporate butter, like shrimp scampi or steamed crab legs, try Chardonnay. The “oakiness” of the Chardonnay balances out the butter in those dishes.

As far as dessert wines, Muscato is a good choice. Made from the Muscat family of grapes, Muscato pairs well with most desserts, especially ones with fruit.

For more information on pairing wines with foods, don’t hesitate going to a local winery, wine room or liquor store and ask questions. The sommelier (wine steward) would be happy to help you pair the perfect wine with the perfect meal!

Recipe of the Week (51)

2009-11-04T10:25:00.003-05:00

Blackened Salmon

A little cajun dish for y'all! Use this blackening spice for any chicken or shrimp dishes to give them a little kick!

¼ cup kosher salt
¼ cup sweet paprika
2 tablespoons dried thyme
2 tablespoons black pepper
2 tablespoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
4-6 oz. salmon filets
½ cup vegetable oil, plus ½ cup

Combine the salt, paprika, thyme, black pepper, garlic powder, cayenne pepper and white pepper in a large bowl. If making the spice mixture ahead of time, keep it sealed in an airtight container or a zip lock bag.

Preheat the oven to 400 degrees. Pat salmon filets dry with paper towels. Place the spice mixture in a large, shallow dish. Drizzle ½ cup of oil over both sides of the salmon filets. Dredge the salmon filets on each side in the spice mixture and set aside.

Heat ½ cup of oil in a large skillet (preferably cast iron) over medium heat. Slowly add the salmon filets to the skillet and brown on each side for about 3-4 minutes. Remove and place the salmon on a sheet pan and bake in the oven for about 6-8 minutes, or until the salmon is done.

Serve with brown or wild rice and some steamed asparagus.

Yield 4 servings

Article from Cuisine Noir

2009-11-02T09:01:00.004-05:00

I was blessed to be interviewed by V. Sheree Williams of Cuisine Noir Magazine. Check it out:

"The youngest of four children, Chef Eric Wells made his culinary debut at age eight with his rendition of chicken cacciatore. From there, his love for cooking grew as his mother continued to teach him how to use different ingredients, spices and herbs to make food that was unforgettable. But when it was time to make a career choice, Chef Wells decided to go to college and pursue a degree in Sports Journalism. That decision would ultimately change and eventually he would make good on a promise to his mother to have a career in culinary instead."

"He eventually attended and graduated from the International Culinary Arts and Sciences Institute (ICASI) in his hometown of Cleveland, Ohio with a Culinary Arts certificate. Soon after in 2004, his company SkyeLarae’s Culinary Services was born."

"Named after his oldest daughter, SkyeLarae’s Culinary Services specializes in preparing intimate 4 or 5 course dinners for couples. Name the location and time, and Chef Wells will take care of the rest. Clients have the option of selecting among 10 carefully designed and mouth dropping menu plans. Dinners include china, linens, candles and flowers to create an upscale restaurant look and feel. SkyeLarae’s services also include dinner parties and events, cooking classes for individuals, couples, groups and organizations."

"Since starting his career in the culinary industry, Chef Wells has never looked back and has gone on to receive numerous awards and accolades. In addition, he is an instructor at Loretta Paganini School of Cooking in Chesterland, Ohio as well as at the gourmet retailer Sur La Table. He donates his time and talents to assist with charity programs such as the Autism Society of Greater Cleveland, CARE, and Our Lady of the Wayside. He has also been involved with efforts to assist Hurricane Katrina survivors and increase awareness about breast cancer. His story and passion for cooking has garnered a variety of media appearances on TV and radio as well as in print and online magazines."

"While he loves the uniqueness of cooking for couples and bringing that restaurant feel to their homes, future plans include opening a brick and mortar location in 2011.. His goal is to open an upscale restaurant in Cleveland that will serve what he calls “Progressive American Cuisine.” Caribbean, Moroccan, Spanish and other cuisines will lend their influence to the menu and patrons can still expect to be catered to from head to toe."

"With a go-getter attitude and clear direction about the future, Chef Wells is well on his way to a lifetime of success in the industry and community."

http://www.cuisinenoirmag.com/theme/keeping-the-promise

Recipe of the Week (50)

2009-10-28T09:56:00.003-04:00

Pot Roast in a Slow Cooker

Great recipe for those busy parents that want a home-cooked meal for their family. Make this before work or school and let it cook all day in the crock pot!

4 lbs. chuck roast
Salt
Pepper
Flour
3 tblsp. vegetable oil

5 medium Idaho potatoes, quartered
1 large white onion, quartered
3 large carrots cut into 1 inch wedges
1 cup water
1 pkge. onion soup mix
2 tblsp. tomato paste

Remove the chuck roast from the package and pat dry with paper towels. Season with salt and pepper. Lightly flour the chuck roast and set aside. Heat a large skillet with oil. Brown the roast on each side. Remove and set aside on a large platter.

Turn slow cooker on to low. Add the roast (cut it into pieces if it does not fit). Also, add the juices from the roast that has accumulated on the platter. Add the remaining ingredients and stir. Place the lid on the slow cooker and let the roast cook for 6-8 hours. Remove and serve with a crusty wheat baguette.

Yield 6 servings

Recipe of the Week (49)

2009-10-21T08:56:00.006-04:00

Chicken Gumbo

I made this gumbo for The Taste of Autumn 2009 event to support the Coit Rd. Farmer's Market. It went over so well, I wanted to share it with everyone!

2 chicken breast halves
½ cup canola or extra light olive oil
2/3 cup all-purpose flour
Salt
Pepper
1 cup chopped white onions
½ cup chopped green bell peppers
½ cup chopped celery
3 cloves garlic, minced
2 tablespoons Cajun seasoning
5 cups chicken stock
1 tablespoon Worcestershire sauce
2 bay leaves
1 cup frozen okra
2 cups rice

In a medium skillet, brown the chicken breasts on each side for about 5 minutes under medium-low heat. When done, take the chicken out and let it cool then dice the chicken up into 1 inch cubes. Set aside.

Make the roux by combining the oil and flour together in a large, heavy saucepan. Add salt and pepper to the roux for a little spice. Cook over low-medium heat, whisking constantly, for about 12-15 minutes until medium brown.

Add the onions, bell peppers, celery, garlic and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the cooked chicken.

Stir the stock, Worcestershire sauce and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender.

Cook the rice according to package directions and set aside to keep warm. To serve the gumbo; place a scoop of rice in the center of a large soup bowl and add a ladleful of hot gumbo.

(Note: Shrimp can be added to the gumbo also. Add the cleaned shrimp to the simmering gumbo about 10 minutes before serving. The shrimp will turn pink when it is done.)

Yield 6 servings

Recipe of the Week (48)

2009-10-14T08:55:00.003-04:00

Wild Rice and Mushroom Soup

One of my all-time favorites! Great for a cold, fall day!

3 tablespoons butter
½ cup onions chopped small
½ cup carrots, chopped small
½ cup celery, chopped small
½ cup green pepper, chopped small
3 tablespoons flour
3 cups canned chicken broth 3 cups water
1 cup wild rice
4 oz. white button mushrooms, sliced
1/4 tsp. dried rosemary, crumbled
1/4 tsp. dried thyme, crumbled
¾ cup half and half
Salt
Pepper

Melt butter in heavy large pot over medium-high heat. Add the onions, carrots, celery and green pepper. Sauté until the onions are slightly wilted, about 5 minutes. Add flour and continue to stir for about 3 more minutes. Add the chicken broth and water and bring to a boil. Stir in wild rice, mushrooms, rosemary and thyme. Season with salt and pepper to taste. Cover and reduce heat to medium low for about 45 minutes, stirring occasionally.

When the rice is al dente, stir in the half and half and continue simmering on low for an additional 5 minutes. Serve topped with croutons or crushed crackers.

Yield 6 servings.

Recipe of the Week (47)

2009-10-07T10:14:00.002-04:00

Tuscan Ribollita Vegetable Soup

Try this very simple and healthy vegetarian soup tonight!

2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 bay leaf
Coarse salt and freshly ground black pepper
2 cans of cannellini beans
6 cups vegetable stock
2 cups tomato sauce
3 cups stale Italian bread, crust removed and bread torn into pieces
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggiano, for garnish

Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and sauté until they begin to soften 5 to 7 minutes.

Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat.
Remove lid and remove the bay leaf. Stir in torn stale bread. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls.

Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.

Yield 6 servings

Recipe of the Week (46)

2009-09-30T08:57:00.004-04:00

Turkey Chili

My award winning recipe (http://skyelaraes.blogspot.com/2009/04/winner-winner.html)! Enjoy with sour cream, green onions and/or shredded cheddar cheese.)

2 tablespoon vegetable oil
1 small onion, diced
½ lbs. ground turkey
1 tablespoon garlic, minced
1 teaspoon garlic powder
1 14 oz. can dark red kidney beans
1 14 oz. can tomato sauce
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried Mexican oregano (or regular oregano)
Salt
Pepper

In a medium pot, heat oil under medium heat. Add the diced onions and sauté for about 5 minutes. Break up the ground turkey by hand and add it to the pot. Stir well. Add minced garlic and continue to sauté the ground turkey until it browns, about 5-7 minutes. Reduce the heat to low and add the kidney beans and tomato sauce. Stir well. Add the cumin, chili powder, oregano and garlic powder. Stir well. Cover, stirring occasionally. Cook chili for an additional 10 minutes. Add salt and pepper to taste.

Yield 4 servings.

Recipe of the Week (45)

2009-09-23T09:06:00.001-04:00

Roast Beef with Au Jus

Simple and easy for a Sunday dinner. Use the leftovers (if there are any!) for roast beef sandwiches or in a tossed salad!

1 3lbs. bottom round beef rump roast
4 garlic cloves, peeled
Kosher salt
Freshly ground black pepper

2 cups low salt beef broth
½ cup dry red wine
2 tablespoons unsalted butter

Preheat the oven to 350 degrees. Pat dry roast with paper towels. Season the roast evenly with salt and pepper. With a pairing knife, poke eight slits randomly on the top side of the roast. Slice the garlic cloves in half, lengthwise. Place the sliced garlic in the slits.

Place the roast on a heavy-bottomed roasting pan with a rack and roast it for about 1 ½ hours. Place a sheet of aluminum foil on top of the roast and continue roasting for an additional 30 minutes or until the read on the pocket thermometer reaches 145 degrees.

Remove the roast and allow it to rest, covered with foil, for about 10 minutes. Remove the rack from the roasting pan and place the pan on the stove under medium-high heat. Slowly stir in the wine to deglaze the pan. Add the beef broth and allow the liquid to reduce to about 1 ½ cups. Slowly stir in the butter to the au jus. Season with salt and pepper, to taste.

Slice the roast thin and serve with au jus on top.

Yield 6 servings.

Recipe of the Week (44)

2009-09-16T09:24:00.006-04:00

Apple Crisp

One of my favorite fall dishes! Serve with ice cream for desset or with whipped cream for breakfast!

1 cup firmly packed golden brown sugar
2 teaspoons fresh lemon juice
1 tablespoon ground cinnamon
3 1/2 pounds Granny Smith apples, peeled, cored, sliced
½ cup all purpose flour ½ cup plain oats
½ cup sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces

Preheat oven to 450°F. Butter a glass baking dish. Combine brown sugar, lemon juice and cinnamon in large bowl. Add apples and toss to coat. Transfer apple mixture to the prepared dish.

Combine flour, oats, sugar and butter in medium bowl. Using pastry blender or fingertips, blend ingredients until coarse meal forms. Spread flour/oat mixture evenly over apples.

Bake crisp 20 minutes. Reduce oven temperature to 350°F. Bake crisp until apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving.

Yield 8 servings.

Tipping (repost)

2009-09-11T12:49:00.007-04:00

Note: I wrote this article for Talk of Cleveland Magazine about a year and a half ago. In these tough economic times, properly tipping for great service is crucial!

It is a beautiful, summer evening and you and your date are enjoying a romantic dinner at one of Cleveland’s top notch restaurants. The place is beautiful and the service is impeccable. You share a shrimp appetizer. While your date has the pan-seared halibut, you savor the filet mignon, medium-rare, of course. For dessert, you have the lemon crème brulee, while your date enjoys a slice of strawberry cheesecake.

The evening is going great until the check arrives. Of course, you have more than enough money to cover the bill, but what about a tip? How much should you leave for the server who gave you great service? How do you show your appreciation for the flawless service you’ve received?

For members of the food service industry, especially servers, tips are very important. Many servers make less than $4.00 per hour, so the tips they receive help as compensation for the work they do. While giving a tip is not mandatory, it is considered proper etiquette to leave one.

Tips, which in some circles is an acronym for “to insure proper service”, is a social obligation in restaurants having traditional table service. In general, the customary tip for average to good service is 15-20% of the pre-tax bill. For exceptional service, a tip can range as high as 25-30% of the bill. So, for example, you have dinner at a restaurant and the bill is $100.00. If you received exceptional service, the tip should be $25.00, making the total $125.00.

Tips are very important to bartenders also. Generally, a bartender should receive $1-$2 per round. If you are setting up a tab, the tip at the end of the evening should be 15-20%, with a minimum of .50 per soft drink and $1.00 per alcoholic drink. And, obviously, the perks for tipping your bartender well are immeasurable!

Also, when you are using a gift certificate or getting a discount, tip off of the pre-discounted amount of your bill. So, for example, you have a coupon for 25% off of your meal at a restaurant. If your bill is $100.00, the tip should be from the $100.00 amount, not the discounted $75.00 amount.

So, “to insure proper service”, learn how to properly tip your servers and bartenders!

Recipe of the Week (43)

2009-09-10T08:58:00.003-04:00

Oven Barbecued Chicken Breasts

Enjoy that great barbecue flavor anytime of the year!

1 tablespoon olive oil
1 ½ cups bread crumbs or panko
1 tablespoon fresh thyme
2 garlic cloves, smashed
4 boneless, skinless chicken breasts
1 cup Sweet-N-Spicy barbecue sauce (recipe below) or a bottled barbecue sauce

Preheat the oven to 400 degrees.

Meanwhile, heat the olive oil in a large, non-stick skillet. Add the bread crumbs, thyme and garlic to the skillet, stirring constantly until the bread crumbs toast slightly. Remove the skillet from the heat and place the toasted bread crumbs in a large shallow dish to cool.

Place a sheet of foil on a sheet pan. Lay the chicken breasts on a cutting board and brush the barbecue sauce on both sides of the chicken. Using tongs, toss the chicken in the bread crumb mixture, coating them generously.

Place the coated chicken breasts on the foil-lined sheet pan. Place the chicken in the oven and bake for 15-18 minutes, or until the internal temperature of the chicken reaches 165 degrees.

Serve the chicken with a light cole slaw and a whole grain baguette.

Yield 4 servings

Sweet-N-Spicy Sauce
1 cup apple cider vinegar
1½ cups ketchup
2 tablespoons brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke
2 tablespoons vegetable oil
1 medium red onion, sliced
2 jalapeno peppers, diced
1 red bell pepper, sliced
1 tablespoon garlic, minced
Dash of Tabasco sauce
Salt
Pepper

In a large pot, simmer the apple cider vinegar and ketchup under medium heat for 3 minutes. Add the brown sugar, molasses and liquid smoke to the vinegar/ketchup mixture and simmer for an additional 3 minutes. Meanwhile, in a large skillet, heat oil under medium heat. Add red onion, jalapeno peppers, red bell peppers and garlic to the skillet. Sauté vegetables until fragrant, about 3 minutes. Add the sautéed vegetables to the vinegar/ketchup mixture. Place mixture into a blender or food processor. Puree the mixture until smooth, about 1-2 minutes. Season to taste with salt, pepper and Tabasco sauce.

Recipe of the Week (42)

2009-09-02T12:14:00.001-04:00

Grilled Beef Kebabs

Very simple and easy dish! As an alternative, try using chicken, shrimp or lamb.

1 cup low sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon minced garlic
1 tablespoon minced ginger

2 lbs. top round steak, trimmed and cut into 1 inch cubes
Salt
Pepper
2 large red onions, quartered and sliced
4 oz. cherry tomatoes
2 large red peppers, cut into 1 inch slices
2 large yellow peppers, cut into 1 inch slices

12 wooden skewers (12-inch)

Soak skewers in water for at least 1 hour prior to using.

Combine soy sauce, lime juice, garlic and ginger in a glass bowl. Set aside.

Season the meat well with the salt and pepper. When skewers are properly soaked, thread pieces of steak and the vegetables on the skewers, ending up with a total of 8items on each skewer. When the kebabs are complete, line them in a deep dish. Pour the soy sauce mixture over the kebabs.

Preheat the grill to a medium-high temperature. Grill the kebabs to the desired doneness, about 4 minutes on each side for medium. Remove and serve with couscous or brown rice.

Pictures from an In-Home Cooking Class

2009-08-13T10:55:00.006-04:00

Here are some pictures from an In-Home Cooking Class I did for Richard Black and family to celebrate Richard's 60th birthday.

Photos from an Intimate Dinner for Two

2009-08-13T10:23:00.004-04:00

I had the pleasure of helping Mark and Lois Callahan celebrate thier 21st wedding anniversary! Here are some photos from the event!

Recipe of the Week (41)

2009-08-12T09:38:00.011-04:00

Chicken Marsala

One of my favorite recipes! For a lighter flavor, omit the cream.

6 skinless, boneless chicken breasts
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
2 tablespoon fresh sage, minced
3/4 pound mushrooms, sliced thin
2 tablespoons flour
1/2 cup Marsala
1 cup chicken broth
3/4 cup heavy whipping cream
2 tablespoons fresh parsley leaves, minced, for garnish
1 pound linguini, dry

Boil water and cook linguini according to the directions. Drain and rinse pasta. Set aside.

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and stir in the flour. Add the onion and mushrooms, stirring occasionally, until browned, about 4 minutes. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Add 1 tablespoon of minced sage and cook for an additional 2-3 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Add cream and simmer for about 2 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Place pasta in a large bowl. Place chicken on top of the pasta and pour the sauce over the top. Garnish with parsley and remaining tablespoon of sage.

Yield 6 servings.

Recipe of the Week (40)

2009-08-10T14:31:00.002-04:00

Baked Ziti

Try this simple and easy recipe while entertaining guests on a Friday night or with the kids on a Sunday afternoon!

1 lbs. ziti
3 tablespoons extra virgin olive oil
2 tablespoons garlic, minced
1/2 cup white onions, minced
3/4 lbs. ground turkey
1 jar of your favorite jarred tomato-based sauce
4 ounces fresh mozzarella, sliced into thin rounds

Preheat the oven to 375 degrees.

Prepare ziti according to the directions on the box. Drain, but do not rinse the pasta. Place pasta in a medium or large casserole dish. Add a little water to the pasta to prevent sticking.

Meanwhile, in a large skillet, heat oil under medium heat. Add the garlic and onions and saute until fragrant, about 3 minutes. Add the ground turkey and brown. Stir in the tomato sauce and heat until the sauce simmers.

Pour the meat sauce into the casserole dish. Place mozzarella throughout the pasta and cover with foil. Place the casserole in the oven and bake the dish for 12-15 minutes. Remove the foil and continue baking for about 5 more minutes.

Remove and let the pasta rest for about 5 minutes. Serve with a side salad and a wheat baguette.

Yield 6 servings

Recipe of the Week (39)

2009-07-29T11:31:00.002-04:00

Cedar Plank Salmon

Purchase cedar planks at any cookware store. The flavor of the cedar permeates the salmon making a wonderfully flavored dish.

1/4 cup extra virgin olive oil, plus 3 tablespoons
2 lemons, sliced thin
4 6-ounce salmon filets
3 tablespoons thyme, minced
Salt
Pepper

2 Cedar planks

Soak cedar planks in water for 2 hours.

Preheat oven to 375 degrees. Oil the cedar planks with 1/4 cup of olive oil. Shingle the lemon slices on the planks. Place two salmon filets, skin-side down, on top of the lemon slices. Season the salmon with thyme, salt and pepper.

Place the salmon on the planks in the oven and roast for 12-15 minutes, or until flakey. Remove and let it rest for about 5 minutes before serving.

Serve with wild rice and a side salad.

Yield 4 servings.

Cleveland Food Rocks!

2009-07-28T11:22:00.007-04:00

This past Sunday, I had the pleasure of participating in the first annual Cleveland Food Rocks Rock-N-Roll BBQ Throwdown at Beachland Ballroom. Chefs from Bar Cento, Moxie, Blue Canyon, Momocho and others came together to make wonderful dishes and celebrate the Cleveland rock scene.

I made barbecue chicken wings in a homemade sauce with cole slaw. Great time was had by all!

http://www.clevelandfoodrocks.com/

Recipe of the Week (38)

2009-07-22T12:03:00.006-04:00

Mussels alla Diavola

Served as an appetizer with French bread or as a entree over pasta, this quick and easy dish is a crowd-pleaser!!

12 garlic cloves, minced
1 1/2 teaspoons dried hot red pepper flakes
1/2 cup olive oil
1 28oz. can whole tomatoes in purée
2 tablespoons tomato paste
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/4 cup drained bottled capers
1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and chopped
1/3 cup dry red wine
3 lb mussels (preferably cultivated), cleaned

Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.

Increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)

Yield 6 servings.

Recipe of the Week (37)

2009-07-15T10:44:00.006-04:00

Moroccan Spiced Chicken Breasts

Take a trip to Casablanca with out leaving your home! Try this flavorful, lowfat dish any day of the week!

4 boneless, skinless chicken breasts
2 tablespoons Hungarian paprika
2 tablespoons ground cumin
1 tablespoon allspice
1 tablespoon salt
1 tablespoon cinnamon
¼ cup canola oil

Place the chicken on a cutting board. Combine the paprika, cumin, allspice, salt and cinnamon in a bowl. Season both sides of the chicken with the spice mixture. Place chicken in a zip lock bag and let it marinate for about 1 hour in the refrigerator.

Preheat the oven to 375 degrees. When ready to cook, remove the zip lock bag with the chicken from the refrigerator. Heat the oil in a large skillet over medium heat. Slowly place the chicken in the skillet and cook for about 6-8 minutes on each side. Place the skillet in the oven and roast for about 10 minutes. Remove the chicken from the oven.

Serve the chicken with couscous and roasted vegetables.

Yield 4 servings

Beef

2009-06-18T09:33:00.013-04:00

Beef. Just the mere mention of the word makes the average person’s mouth water. But so many people never get to enjoy the wonderful textures and flavors of beef because they purchase the wrong cuts or prepare beef the wrong way. In this article, I will break down the primal cuts of beef, provide a simple and easy marinade and explain how to properly prepare a great steak.

When cattle are processed for consumption, butchers divide the meat into primal cuts. Generally, these 9 sections are the basic areas in which steaks, ground beef, etc, are produced. The primal cuts are:

-Chuck-located on the upper half of cattle, near the shoulder. Most hamburger and roasts, such as pot roast, comes from the chuck section.
-Rib-also located on the upper half, the rib section produces the most flavorful cuts. Because of its marbling and fat content, the bone-in rib eye is the best steak available.
-Short Loin-the short loin section is located on the upper half of cattle. It produces two of the more popular steaks, the T-Bone and the Porterhouse steak.
-Sirloin-the sirloin section is one of the smaller primal cuts. Known for producing the top sirloin steak, the sirloin section is also used to produce ground beef. It is also where filet mignon comes from.
-Round-the round section is the most inexpensive primal cut. Used to make everything from top round steak to ground round to rump roast, the round cut is very lean and can be very tough.
-Flank-the flank section is located on the lower half of cattle. Generally very tough, meat from the flank section must be marinated and/or slow roasted to make it palatable. Flank is mostly used to make London Broil, which is wonderful to serve to large crowds.
-Plate-also located on the lower half, the plate section produces very inexpensive cuts of meat. Although it is generally tough and fatty, if prepared properly, the plate can produce great steaks like hanger and skirt steaks.
-Shank-located in the upper leg area of cattle, the shank usually produce cuts used for soups and stews.
-Brisket-located on the lower half, the brisket is a very tough cut of meat and must be cooked for long periods of time. Barbecued beef brisket is very popular in the South. Also corned beef comes from the brisket section.

To impart flavor into beef, many people use marinades. Stay away from commercial marinades because they usually have a high salt content. Instead, make your own marinade. Most marinades consist of an acid (lemon juice, vinegar or wine), oil and herbs and/or spices. For beef, I make a very simple marinade by mixing two parts low sodium soy sauce, one part balsamic vinegar, one part olive oil, minced garlic and shallots, salt and pepper. Place the beef in a zip-top plastic bag and pour the marinade in the bag. Place the beef in the refrigerator and marinade it for an hour or up to 24 hours. Before you prepare the beef, allow the meat to rest at room temperature.

When preparing a steak indoors, I like to use a dual cooking method. This method ensures that the steak is properly seared on the outside and moist and juicy on the inside.

After marinating the steak, preheat your oven to 500 degrees (do not place it on broil!). Heat a large skillet (preferably cast iron) over medium-high heat. Place the steak in the skillet and pan fry for about 4 minutes. To create proper searing, do not move the steak. After 4 minutes, turn the steak over and pan sear for an additional 4 minutes. Place the skillet in the preheated oven and “roast” for about 5-7 minutes for a steak at medium temperature (a little longer if you like your steak medium well or well-done). Remove the skillet from the oven. Place the steak on a cutting board and cover with foil to rest. This allows the juices to redistribute throughout the steak and creates a juicier finished product. Serve the steak with a nice side salad and a glass of Pinot Noir.

Beef is a wonderful source of protein and nutrients. It also tastes very good! Using these simple tips and techniques, you should be able to prepare and serve the most wonderful cuts of beef!

Recipe of the Week (36)

2009-06-11T09:40:00.002-04:00

Turkey Burgers

Try these tasty burgers for your holiday cookouts!

1 ½ pounds ground turkey
3 tablespoons Worcestershire sauce
1 tablespoon minced garlic
2 tablespoons scallions, finely minced
Salt
Pepper

Preheat the grill to a medium-high temperature.

Meanwhile, combine all the ingredients in a large bowl. Be careful not to over mix. Shape 6 four-ounce patties.

Place the patties on the grill and cook for about 4-6 minutes on each side. Serve on wheat buns topped with a slice of cheddar cheese, low fat mayo and thinly sliced red onions.

Yield 6 servings

My day with The Mighty Men of Monticello

2009-06-03T20:16:00.008-04:00

I had the pleasure of meeting and speaking to The Mighty Men of Monticello on May 22nd. The Mighty Men of Monticello, or M-cubed, is a wonderful group of seventh- and eighth-graders at Monticello Middle School in Cleveland Heights. These young men automatically qualify for M-cubed when they achieve an A or B average. Myself, along with entrepreneur Ellis Sutton Jr. and Cleveland Public Library Director Felton Thomas Jr. sat on a panel and answered questions about our careers and the paths we took. I look forward to seeing these young men as future leaders both here in Greater Cleveland and nationwide!

Photos (from top to bottom)-Picture #1: Monticello administrator David Noble, Aletia Howard, Ellis Sutton Jr., Felton Thomas Jr., me and two members of the Mighty Men of Monticello. Picture #2: David Noble and me. Picture #3: Ellis Sutton Jr., Felton Thomas Jr. and me.

Recipe of the Week (35)

2009-06-03T10:05:00.002-04:00

Pan-Seared Chicken Breasts with
Cherry Tomatoes and Balsamic Reduction

Simple and easy chicken recipe. The sweetness of the tomatoes with the tart tones of the balsamic make a wonderful sauce.

4 boneless, skinless chicken breasts, about ¼ inch thick
2 tablespoons olive oil
4 ounces cherry tomatoes
1/3 cup balsamic vinegar
¼ cup water
Salt
Pepper

Preheat the oven to 400 degrees.

Season the chicken breasts on each side with the salt and pepper. Meanwhile, heat the oil in a large, nonstick skillet over medium heat. Slowly add the chicken to the skillet and brown on each side, about 4 minutes per side.

When the chicken is browned, add the cherry tomatoes to the skillet. Continue sautéing the chicken with the tomatoes until the tomatoes slightly bruise; about 2 minutes. Add the balsamic vinegar and water. Stir and place the skillet in the oven. Cook for about 12-15 minutes, or until the chicken is cooked through.

Remove skillet from oven and set chicken on a large platter. Pour the tomato/balsamic sauce over the chicken. Serve with brown rice and a side salad.

Yield 4 servings

Recipe of the Week (34)

2009-05-27T09:13:00.001-04:00

Watermelon Salsa

Great alternative to tomato-based salsas. Wonderful as a refreshing summertime snack!

2 cups watermelon, seeded and cut into ¼ inch pieces
¼ cup white onion, diced
2 tablespoons fresh cilantro, minced
¼ cup fresh lime juice
Salt
Pepper

Toss the watermelon, onion, cilantro and lime juice in a large bowl. Season to taste with salt and pepper. Serve with corn tortilla chips or over the top of broiled or grilled fish or chicken.

Yield 3 cups.

Recipe of the Week (33)

2009-05-20T13:22:00.003-04:00

Grilled Pizza

This is a wonderful recipe for a pizza party for kids or for friends while watching the big game!

4 pizza doughs
Flour
Olive oil
Pizza sauce

Pizza toppings:
Cheeses
Grated Parmesan cheese
Shredded fontina cheese
Shredded mozzarella cheese
Crumbled Gorgonzola cheese
Crumbled feta cheese

Meats
Italian Sausage, cooked
Pepperoni
Bacon, cooked
Ground Beef, cooked

Vegetables
Mushrooms
Baby Spinach
Basil
Sun-dried tomatoes
Onions
Tomatoes

Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces.

Spread pizza sauce evenly over the pizza shells. Place up to two cheeses and the remaining toppings of your choice on the pizzas. Carefully place the pizzas back on the grill and cook until the cheese has melted, about 4-6 minutes.

Yield 8 servings

Recipe of the Week (32)

2009-05-06T10:09:00.003-04:00

Grilled Peach Sundae

6 firm but ripe large peaches, peeled, halved, pitted
1/2 cup brown sugar
1 stick unsalted butter

1 cup chilled whipping cream
3/4 cup caramel sauce, warmed

Preheat grill to medium-high heat. Arrange peach halves, cut side up, on baking sheet. Melt butter and brown sugar in a small sauce pot. Brush peaches with butter mixture. Place peaches on grill, buttered side down. Grill until tender and slightly charred, about 6-8 minutes. Transfer peach halves to plates.

Using electric mixer beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear. Spoon caramel whipped cream alongside peaches. Serve, passing remaining caramel sauce separately.

Yield 6 servings.

Recipe of the Week (31)

2009-04-29T12:51:00.002-04:00

Mixed Tomato Salad with
Red Wine Vinaigrette

2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
2 large red tomatoes, sliced
2 large green tomatoes, sliced
2 large yellow tomatoes, sliced
1 lb lightly salted mozzarella, cut into 1/4-inch pieces
1 1/2 cups loosely packed small basil leaves or torn large leaves

Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Set aside. Meanwhile, place the tomatoes in an alternating pattern on a large platter. Top the tomatoes with the mozzarella and basil. Pour the vinaigrette over the tomatoes and season with salt and pepper.

Yield 6 servings.

Eric Wells: Personal Chef

2009-04-18T18:21:00.001-04:00

Video....

Recipe of the Week (30)

2009-04-16T11:57:00.007-04:00

Classic Caesar Salad with Croutons

For croutons
3 cups 1/2-inch cubes of fresh French or Italian bread
2 tablespoons olive oil

For dressing
2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 teaspoon anchovy paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1 cup bottled mayonnaise
1/2 cup freshly grated Parmesan

1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese

Make croutons:
Preheat oven to 350°F. In a bowl toss bread cubes with oil. Spread cubes on a sheet pan. Bake croutons in middle of oven until golden, 10 to 15 minutes.
Make dressing:
In a blender blend together at high speed garlic, anchovy paste, lemon juice, mustard , Worcestershire sauce and mayonnaise until smooth. Pour dressing into bowl and stir in the Parmesan cheese.
In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.

Yield 6 servings.

Winner, winner!!!

2009-04-06T11:58:00.006-04:00

On April 2nd, I participated in the 4th annual Autism Society of Greater Cleveland Chili Cookoff. After finishing second in 2006 and winning the coveted People's Choice award last year, I won first place in the Professional division this year!

This year's event, which was held in the Terrace Club at Progressive Field, featured over 20 professional and amateur chefs. It was an honor to win the top prize. But it was more of an honor to help raise money for such a wonderful cause. For more information on the Autism Society of Greater Cleveland, please visit http://asgc.org/.

Here is a picture of my wife and I at the event.

Recipe of the Week (29)

2009-03-25T13:36:00.001-04:00

Moroccan Spiced Cornish Hen

1 tablespoon ground cumin
1 tablespoon ground ginger
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons ground cinnamon
2 teaspoons ground coriander
1 teaspoon cayenne
½ cup (2 sticks) unsalted butter, melted
4 Rock Cornish hens, about 1 ½ pounds each, thawed

Preheat the oven to 425 degrees.

In a medium bowl, combine the first 7 ingredients, set aside. Brush the Cornish hens with the melted butter. Next, season the hens generously with the spice mixture. Place the hens in a roasting pan with a rack. Cover the hens tightly with foil and roast the hens for about 1 hour. Remove the foil and continue roasting the hens for about 15 more minutes. Remove the hens and place them on a cutting board, tented with foil. Let the hens rest about 10 minutes before slicing. Serve with couscous and roasted vegetables.

Yield 4 servings.

Recipe of the Week (28)

2009-03-18T12:54:00.001-04:00

Mixed Greens Salad with
Raspberry Vinaigrette

1 cup fresh raspberries
3 tablespoons raspberry vinegar
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 tablespoon honey
¾ cup olive oil
Salt
Pepper
1 lbs. mixed salad greens

In a food processor, blend raspberries, raspberry vinegar, shallots, garlic and honey. Slowly pour the olive oil in the food processor. Season vinaigrette with salt and pepper. Pour half of the vinaigrette in to a non-reactive bowl. Add mixed salad to the bowl and toss lightly. Top with remaining dressing and continue to toss lightly.

Yield 6 servings.

Spring and Summer Cooking Classes!

2009-03-17T14:52:00.005-04:00

Please call 440-729-1110 to register for one or all of these great cooking classes!

The school is located at 8613 Mayfield Rd., Chesterland, Ohio

Tuesday, April 21, 2009 - 6:30 pm - Mushrooms Magic!
(Wells, $45, 2.5hrs) Demonstration
Discover all the possibilities of using a variety of mushrooms in your everyday cooking. Join Chef Wells for quick and easy recipe ideas.
Menu: Spinach Salad with Cremini Mushrooms & Gorgonzola Cheese, Prosciutto & Parmesan Stuffed Portobello Mushrooms, Pan Seared Flank Steak in Mushroom Wine Sauce, Wild Mushroom Rice Pilaf, Peach Cobbler

Friday, May 08, 2009 - 6:30 pm Girls Night Out: Simply Thai
(Wells, $45, 2.5hrs) Hands-on
Discover delicious Thai cuisine as Chef Eric prepares some fun and entertaining dishes in this "Ladies Only" class.
Menu: Bangkok Salad with Miso Dressing, Tropical Spring Rolls with Chile Sauce, Thai Pork Salad Wraps, Pad Thai, Coconut Creme Brulee

Wednesday, June 03, 2009 - 6:30 pm Simply Grill Me!
(Wells, $45, 2.5hrs) Demonstration
Enjoy summer cooking without turning on your oven. Chef Eric will show you how to grill your entire meal like a pro.
Menu: Grilled Vegetable Salad with Balsamic Vinaigrette, Grilled Potato Salad, Grilled Flank Steak Wraps with Pesto Mayonnaise, Grilled Peach Sundae

Wednesday, July 08, 2009 - 6:30 pm Onions, Shallots, and Leeks
(Wells, $45, 2.5hrs) Demonstration
Chef Eric will show you how to add flavor and fragrance in today's cuisine with the best of the Allium Family.
Menu: Mixed Greens Salad with Roasted Shallot Vinaigrette, Vichyssoise (Potato Leek Soup), Beef Stroganoff with Onions & Chive Egg Noodles, Triple Chocolate Brownies

Wednesday, August 26, 2009 - 6:30 pm Summer Soul Food
(Wells, $45, 2.5hrs) Demonstration
Soul food has a distinctive history and flavor. Your mouth will soon be watering over these soul food selections prepared by Chef Eric.
Menu: Mixed Greens Salad with Buttermilk Ranch Dressing, Easy Macaroni Salad, Grilled Corn, Oven Roasted Ribs with a Simple Barbeque Sauce, Peach Cobbler Sundae

Chef Wells on "That's Life" with Robin Swoboda

2009-03-04T22:51:00.002-05:00

Recipe of the Week (27)

2009-03-04T09:02:00.001-05:00

Spinach Salad with Creole Vinaigrette

1 lbs. baby spinach
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons Creole mustard
1 tablespoon honey
2 teaspoons hot pepper sauce
¾ cup extra-virgin olive oil

Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Toss with spinach. Top with sliced red onions, tomatoes and/or crumbled blue cheese.

Yield 6 servings.

A "fishy" topic!

2009-02-25T15:09:00.001-05:00

As we look for healthier alternatives to beef, pork and chicken, many people are turning towards fish for their daily protein allowances. But which types of fish are best? How do you shop for the freshest fish? How do you properly prepare fish?

Fish are divided into three categories based on their fat content – lean, moderate-fat and high-fat. Lean fish are the best for healthy lifestyles because their fat content is less than 2.5 percent. Fish in the lean category include black bass, trout, cod, flounder, haddock, halibut, perch and snapper.

These fish generally have a mild flesh and are light colored. They can usually be found in local fish markets or supermarkets year round. They should have shiny, brightly colored skin, a fresh, mild odor and firm flesh that springs back when pressed with your finger. Don’t hesitate to ask your local fish monger to smell or touch your fish before purchasing it.

Most lean fish can be prepared as fillets, steaks or pan-dressed. Fillets are the boneless, lengthwise cut from the sides of the fish. Steaks are the cross-sectional cuts from large, dressed fish. They’re usually 5/8 to 1 inch thick and contain a small section of the backbone of the fish. Whole-dressed fish are “whole” fish with the innards removed.

Most people batter fish fillets with flour or cornmeal and deep fry it in oil. Although it is very tasty, this is not a healthy way to enjoy fish. In a large, non-stick skillet, heat about 3 tablespoons of oil. Season the fillets with kosher salt, ground black pepper, garlic powder and a little cayenne pepper. Pan-fry the fish for about 4-5 minutes on each side, depending on its thickness. Remove from the skillet and serve with brown rice and steamed vegetables.

Because of the thickness of fish steaks, they usually have to be prepared using a dual cooking method. Preheat the oven to 375 degrees. In a large, non-stick skillet, heat about 3 tablespoons of oil. Season the steaks and pan fry for about 2-3 minutes on each side. Place the skillet in the oven and roast for about 7-10 minutes or until cooked through. Remove and serve with a tossed salad and a baguette.

Whole-dressed fish are great for buffets or large gatherings. Preheat your oven to 400 degrees. Season both the inside and outside of the fish with salt, black pepper and fresh herbs. Place sliced lemons in the cavity of the fish and roast the fish on a large baking sheet for about 15 minutes. Serve on a platter with quartered lemons and some capers.

If you are looking for a healthier way to enjoy fish, try different cuts and preparation methods!

Recipe of the Week (26)

2009-02-25T15:05:00.001-05:00

Roasted Halibut with Herbed Breading

4 halibut filets (about 4 ounces each)
About ¼ cup extra virgin olive oil
1 cup fresh bread crumbs
3 tablespoons fresh parsley
3 tablespoons fresh thyme
2 tablespoons salt
2 tablespoons black pepper

Preheat oven to 375 degrees. Place halibut filets on a cutting board and drizzle olive oil on both sides. Meanwhile, place the remaining ingredients in a shallow dish and combine thoroughly. Dredge each halibut filet in the bread crumb mixture. Set aside.

Place the breaded filets on a cookie sheet and place in the oven. Roast the filets for about 6-7 minutes or until the filets begin to flake. Remove and serve with rice pilaf, couscous or a side salad.

Yield 4 servings

Recipe of the Week (25)

2009-02-19T10:12:00.005-05:00

Beer-Steamed Crab Legs

6 Alaskan King Crab Legs, thawed
2 24 ounce cans of beer
1 head of garlic
8 lemons, quartered

Pour the cans of beer into a large pot. Add the garlic and 4 lemons that have been quartered. Cover and heat the beer mixture over high heat until it boils. Add the crab legs and cover. Steam crab legs for 5 minutes. Remove the crab legs and set aside. Discard the beer mixture. Cut crab legs at the joints and serve with remaining lemons and drawn butter.

Yield 2 servings.

Recipe of the Week (24)

2009-02-11T15:38:00.002-05:00

Fettuccini Alfredo with Wheat Noodles

1 lbs. wheat fettuccini noodles
1 pint half and half
1 stick (1/4 cup) unsalted butter, divided
2 teaspoons garlic powder
Salt
Pepper
4 ounces Parmesan cheese, freshly grated

Bring 4 quarts of water to a boil. Add about a tablespoon of salt, then the fettuccini. Cook the pasta for about 10-12, or al dente. Drain pasta (do not rinse). Place cooked pasta backed into pasta pot.

Meanwhile, heat half and half and 4 tablespoons of butter in a medium pot over medium heat for about 5 minutes, do not boil. Stir continuously. Add garlic powder, then salt and pepper to taste.

Remove half and half mixture from the heat and pour it over the pasta. Stir well. Stir on remaining butter and the Parmesan cheese. Serve as a side dish or top with cooked chicken breast or sautéed shrimp.

Yield 4 servings

Valentine's Day Article

2009-02-06T15:42:00.003-05:00

http://www.clevelandleader.com/node/8881

Recipe of the Week (23)

2009-01-29T10:20:00.003-05:00

Sweet-N-Spicy Chicken Wingettes

2 lbs. chicken wingettes, thawed
Salt
Pepper
Garlic powder
Sweet-N-Spicy Sauce (recipe below)

Preheat the oven to 400 degrees. Line two baking sheets with parchment or waxed paper. Season thawed wingettes with salt, pepper and garlic powder. Place the wingettes on the lined baking sheets and roast in the oven for 20 minutes. While the wingettes are roasting, divide the sauce into two separate bowls. Remove the wingettes after 20 minutes and brush with sauce from one of the bowls. When all the wingettes are brushed, discard the bowl and the sauce. Place wingettes back into the oven and roast for an additional 10 minutes. Remove wingettes and tossed with remaining sauce. Serve warm.

Sweet-N-Spicy Barbecue Sauce
1 cup apple cider vinegar
2 cups ketchup
2 tablespoons brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke
2 tablespoons vegetable oil
1 medium red onion, sliced
2 jalapeno peppers, diced
1 red bell pepper, sliced
1 tablespoon garlic, minced
Dash of Tabasco sauce
Salt
Pepper

In a large pot, simmer the apple cider vinegar and ketchup under medium heat for 3 minutes. Add the brown sugar, molasses and liquid smoke to the vinegar/ketchup mixture and simmer for an additional 3 minutes. Meanwhile, in a large skillet, heat oil under medium heat. Add red onion, jalapeno peppers, red bell peppers and garlic to the skillet. Sauté vegetables until fragrant, about 3 minutes. Add the sautéed vegetables to the vinegar/ketchup mixture. Place mixture into a blender or food processor. Puree the mixture until smooth, about 1-2 minutes. Season to taste with salt, pepper and Tabasco sauce.

Yield 6 servings

The Restaurant?

2009-01-24T18:25:00.009-05:00

As many of you know, my ultimate goal is to open a restaurant. With God's grace, I have the location, name, decor and menu already selected. However, the main question everyone has is when? When will the restaurant I've talked about for almost a decade open? Well, here's the story:

My family owns a storefront on Carnegie Ave., one of the main thoroughfares on the east side of Cleveland. My father purchased the six-unit storefront in 1982 and it has been a Cleveland fixture for the past two and a half decades.

The storefront, located directly across from another Cleveland fixture, The Lancer, has housed many businesses, from a pool hall to a barbershop to several restaurants. My father operated the pool hall for over 20 years until he was struck with the cancer that eventually took his life in 2007.

The restaurant that is currently housed in the storefront is called Bordario's, an Italian eatery that specializes in take-out cuisine. It was "implied" that I would take over the space early this year and open Skye LaRae's, a Progressive American eatery specializing in upscale cuisine at moderate prices. However, after my father passed away, the owner of Bordario's, Robert Borders, was signed to a three-year lease extension to remain in the space. Obviously, I was unaware of this.

So, now I wait. Again, I believe in God's grace and truly feel that this has been a blessing. With the economy in it's current state, opening an independent restaurant now would be suicide. So, I will spend the next two years continuing to build my name and reputation. And when Skye LaRae's opens, it will be a "real" story!

What this day means to me...

2009-01-20T12:31:00.005-05:00

I just returned from watching the 44th President of the United States being sworn in during my lunch break. As I sat and listened to President Barack Obama's inaugural speech, I thought about my life. I thought about growing up in inner city Cleveland and, as a result of desegregation, being bused to school from the age of eight. I thought about my high school years and losing close friends as a result of senseless violence. I thought about being stopped and harassed by cops in 1991 simply for being Black and driving in the "ghetto". I thought about my wife giving birth to two beautiful girls and the fear I had of being a father.

Mostly, however, I thought of my parents, Paul and Nina Wells. I thought of the pride they would have felt by this moment. I thought about how they fought through the racism, bigotry and hatred of the 60's. I thought of how they instilled discipline, hard-work and respect in to myself and my siblings. I thought of their last days on this earth and how much love and joy they gave us.

Finally, I recall watching the 2004 Democratic National Convention with my father. I recall a young, African American senator from Illinois and his rousing, electric speech to the hundreds of Democratic delegates. I recall my father saying, "There's your next president of the United States." I recall thinking, "Keep dreaming, old man!" That dream: the dream of MLK, the dream of W.E.B. DuBois and the dream of my father, has been realized. Congrats, Mr President!

Recipe of the Week (22)

2009-01-14T09:46:00.001-05:00

Low Fat Coconut Shrimp

Vegetable Spray
½ cup flour
2 tablespoons brown sugar

2 teaspoons salt
2 teaspoons cayenne pepper
2 eggs
2 teaspoons fresh lime juice
1 cup shredded coconut
1 pound shrimp (31-40’s), peeled and deveined

Preheat the oven to 375 degrees. Spray a sheet pan with vegetable spray. Combine the flour, brown sugar, salt and cayenne pepper in a small bowl. Set aside. In a second bowl, beat the eggs with the lime juice. Place the coconut in a third bowl. Dredge the shrimp in the flour mixture. Then, dip the shrimp in the egg mixture, letting the excess egg run off the shrimp. Next, coat the shrimp with the coconut and place them on the sheet pan. Bake the shrimp for 7-9 minutes. Serve warm with a dipping sauce of your choice.

Yield 4 servings.

Wonderful Dinner for 4!

2009-01-12T20:46:00.023-05:00

On January 10th, I prepared a four-course menu for some wonderful people. Joe, Jane, Jay and Kate took time out on a snowy evening to celebrate Joe's birthday. Kate set up the birthday dinner for her brother. We had a great time and it was pleasure cooking in Jane and Joe's
beautiful home! Enjoy the pictures!

Clockwise from the top left: Chef Eric in the kitchen; Marinated Shrimp in a Champagne Buerre Blanc; Mixed Greens Salad with Raspberries and Blue Cheese in a Raspberry Vinaigrette; the table set up before dinner; New York Strip, Blue Cheese Mashed Potatoes and Wilted Spinach; Three-Layer Chocolate Cake, Strawberry and Whipped Cream.

Recipe of the Week (21)

2009-01-07T10:02:00.005-05:00

Shrimp Stir Fry

20 medium (21-30’s) shrimp, peeled and deveined
Salt
Pepper
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced
1 cup low sodium soy sauce
2 tablespoons fresh lime juice
4 tablespoons vegetable oil
1 ½ cup fresh broccoli florets
1 cup carrots, julienned
1 red pepper, cut into wedges

Place shrimp on a cutting board and season with salt and pepper. Combine the ginger, garlic, soy sauce and lime juice in a bowl. Set aside. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the broccoli, carrots and red peppers and stir fry for about 30 seconds. Remove the vegetables and set them aside. Add the remaining two tablespoons of oil to the skillet. Add the shrimp and stir fry over medium-high heat for about 3-5 minutes, or until the tails of the shrimp turn bright pink. Remove the shrimp and set aside. Add soy sauce mixture to the skillet and reduce, about 2-3 minutes. Add the vegetables and shrimp back to the skillet and toss in the sauce. Serve warm over brown rice, wild rice or wheat pasta.

Yield 4 servings.

Recipe of the Week (20)

2008-12-24T09:58:00.002-05:00

Broiled Tilapia with Chile Lime Butter

4 tilapia filets
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 teaspoons cayenne pepper
Salt
Pepper

1 stick unsalted butter, melted
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or Serrano chile (preferably red), including seeds
1/2 teaspoon salt

Place the tilapia filets in a plastic ziplock bag. In a medium bowl, combine olive oil, lemon juice and cayenne pepper. Pour the olive oil mixture in the bag. Add salt and pepper. Marinate the fish for 30 minutes to an hour at room temperature.

Meanwhile, purée shallot with zest, lime juice, chile and salt in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Preheat the broiler. Remove the fish from the marinade and place them on a sheet pan. Broil fish for 3 minutes or until flaky. Turn filets over and broil for an additional 2 minutes. Remove and serve with butter sauce poured over the top of the fish.

Yield 2 servings.

Recipe of the Week (19)

2008-12-17T09:44:00.002-05:00

Roasted Garlic Red Skin Mashed Potatoes

3 lbs. red skin potatoes
1 medium garlic bulb
Olive oil
6 Tblsp. butter, unsalted
1 cup heavy whipping cream or half & half, warm
Kosher salt
Fresh ground black pepper

Preheat oven to 375 degrees. Cut the top of the garlic bulb to expose the cloves. Wrap the bulb in foil, partially leaving the cut top exposed. Drizzle the top of the garlic with olive oil. Place in oven and roast for 45 minutes or until soft. Remove and let cool. Unwrap the garlic, peel and set aside.

Peel and cut the potatoes into quarters. Add potatoes to a large pot of cold water. Boil potatoes on medium heat for 30 minutes, or until soft. Remove and drain potatoes. Place the potatoes back into the large empty pot.

Add ½ cup of cream, 2 ounces butter, garlic, salt and pepper. With a hand mixer, blend the potatoes until smooth. If the potatoes get thick, add more cream and butter. Continue to blend. Season with more salt and pepper to taste.

Yield 8 servings.

Recipe of the Week (18)

2008-12-03T09:05:00.002-05:00

Pot Roast with Vegetables

2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
2 tablespoons vegetable oil
1 4-pound boneless beef chuck roast, tied
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef. Heat oil in heavy large ovenproof pot over medium heat. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth. Scatter onions, shallots, garlic, and bay leaves around beef.

Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

Yield 8-10 servings

Recipe of the Week (17)

2008-11-26T16:37:00.003-05:00

Roast Turkey

1 (14 to 16 pound) young turkey, thawed

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
4 sprigs rosemary
6 leaves sage
1 gallon vegetable stock
1 tablespoon black peppercorns
1 gallon iced water

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, Preheat oven to 500 degrees. Remove bird from brine. Tuck back wings and coat whole bird liberally with melted butter. Season with salt and pepper.

Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving. Enjoy!

Yield 8-10 servings

Cooking Class: Girls Night Out-Sizzling Southwest

2008-11-26T10:30:00.003-05:00

This past Friday I taught a cooking class at the Loretta Paganini School of Cooking http://lpscinc.com/index.asp. It was a hands-on class called Girls Night Out-Sizzling Southwest. And, let me say, there was some sizzling going on!

We had 13 lovely women in the class and they were great! The menu consisted of Classic Guacamole with Tostaditas, Tortilla Soup, Carne Adovada with Green Rice, Steak Fajitas with Pico De Gallo and an Orange Flan.

I think the hit of the night was the Carne Adovada, which is a dish of pork cubes marinated and cooked in a red chile sauce with garlic and oregano. Here is the recipe:

2 ½ pounds pork roast, cut into cubes
3 tablespoons vegetable oil
Salt
Pepper
¼ cup all purpose flour
1 garlic clove, minced
1/2 cup New Mexico powder chile
1/2 cup New Mexico chile flakes
2 tablespoons oregano
2 tablespoons garlic salt
2 tablespoons cumin
2 tablespoons fresh garlic, crushed
2 tablespoons black pepper
2 Spanish onions, chopped
2 cups broth

Place the pork roast on a board and pat dry. Season the pork with salt and pepper and coat with flour. Meanwhile, heat oil in a large, heavy-bottomed pot. Add the pork to the pot and brown for about 5 minutes. Add the remaining ingredients and bring to a boil. Stir and reduce the heat to medium low. Cover. Simmer for about 45 minutes or until the liquid has thickened.

I served this dish over Green Rice, which was a puree of poblano chiles, onions and parsley blended with long grain white rice. The dish was phenomenal!

The ladies and I had a wonderful time. I was even more encouraged by the "students" that were there for the first time. They all said they will be back for another class!

Thanksgiving

2008-11-25T09:03:00.001-05:00

Thanksgiving. My favorite holiday of the year. Wonderful food, fellowship with family and friends and, of course, football.

Lately, however, Thanksgiving doesn't evoke the same feelings. Mainly because my mother is no longer with us. She passed away in 2003.

As a youth, I recall my mother doing wonders in the kitchen on Thanksgiving. She was like Michelangelo and our kitchen was the Sistine Chapel. How this small, petite woman prepared this large feast is beyond me. As a chef, I would have needed my full staff to assist me in a venture like this.

First of all, her turkeys were fantastic! She would use the right amount of seasoning to create the most wonderful bird in the world. And she did this without using a cookbook or the internet. I remember enjoying the moist flavor and wonderful texture of her turkey. It was never dry and boring. It was always great!

I was also amazed at how good the dressing tasted. To this day, I cannot match the flavor she had in her dressing. It was phenomenal! I used to love to creep back into the kitchen hours after dinner just for a bowl of dressing topped with her homemade gravy, which was also great.

My mother would also make the most glorious sweet potato pies in the world. In fact, I recall a couple of years when she made and stored dozens of pies in our deep freezer a couple of weeks prior to Thanksgiving. She would give these frozen delights as gifts to family and friends who stopped by on turkey day.

So, on this Thanksgiving, I give thanks to my mother for the wonderful memories of Thanksgivings past.

Recipe of the Week (16)

2008-11-20T20:46:00.000-05:00

Sweet Potato Gratin

3 pounds sweet potatoes, pricked several times with a skewer
3/4 stick unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace

Preheat oven to 400 degrees F.

Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices, and place them in a buttered 14-inch gratin dish. In a stainless steel saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture over the sweet potatoes and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes. Remove and serve.

Yield 8 servings.

Recipe of the Week (15)

2008-11-20T20:45:00.000-05:00

Sautéed Collard Greens

2 1/2 pounds collard greens
2 garlic cloves, minced
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes. Drizzle collards with lemon juice and toss well.

Yield 4 servings.

Tipping

2008-11-20T20:44:00.000-05:00

It is a beautiful, summer evening and you and your date are enjoying a romantic dinner at one of Cleveland’s top notch restaurants. The place is beautiful and the service is impeccable. You share a shrimp appetizer. While your date has the pan-seared halibut, you savor the filet mignon, medium-rare. For dessert, you have the lemon crème brulee, while your date enjoys a slice of strawberry cheesecake.

The evening is going great until the check arrives. Of course, you have more than enough money to cover the bill, but what about a tip? How much should you leave for the server who gave you great service? How do you show your appreciation for flawless service you’ve received?

For members of the food service industry, especially servers, tips are very important. Many servers make less than $4.00 per hour, so the tips they receive help as compensation for the work they do. While leaving a tip is not mandatory, it is considered proper etiquette to leave one.

Tips, which in some circles is an acronym for “to insure proper service”, is a social obligation in restaurants having traditional table service. In general, the customary tip for average to good service is 15-20% of the pre-tax bill. For exceptional service, a tip can range as high as 25-30% of the bill. So, for example, you have dinner at a restaurant and the bill is $100.00. If you received exceptional service, the tip should be $25.00, making the total $125.00.

Tips are very important to bartenders also. Generally, a bartender should receive $1-$2 per round. If you are setting up a tab, the tip at the end of the evening should be 15-20%, with a minimum of .50 per soft drink and $1.00 per alcoholic drink. And, obviously, the perks for tipping your bartender well are immeasurable!

So, “to insure proper service”, learn how to properly tip your servers and bartenders!

Recipe of the Week (14)

2008-11-20T20:43:00.001-05:00

Wild Mushroom Risotto

8 cups low-sodium chicken broth
1 tablespoon olive oil
½ stick (1/4 cup) unsalted butter
¼ pound fresh wild mushrooms such as porcini, chanterelles or shiitake, trimmed and chopped
1/3 cup finely shallots, minced
2 ½ cups Arborio rice
1 cup Parmesan-Reggiano cheese, grated
1 teaspoon fresh chives, minced

Bring broth to a simmer in a 4-quart pot and keep at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)

Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.

Yield 8 servings