This is a dish I had several years ago, and have always wanted to replicate it. Unfortunately it took YEARS to find a good source for humanely raised, antibiotic free short ribs. But when I saw them, I bought them, and I should have bought more for the freezer!

Anyway, the dish I had so enjoyed was served over creamy polenta. There were carrots, onions, and other vegetables that had been slow cooked with the ribs in a thick velvety tomato sauce that was laid on top of the polenta, and the sauce made thick tomato-y rivets in the polenta. I remember thinking to myself that those were some of the best carrots and veggies I had ever eaten! So I did my best to do justice to this dish that stayed with me for so long.

I started by searing the ribs on all sides in olive oil in a dutch oven. Then I added nice rustic chunks of carrots, onion, garlic and a few fingerling potatoes that were lying around. Once everything was browned, and seasoned with salt and pepper and fresh thyme, I added a glass of red wine to de-glaze the pan. Then added a can of organic tomato paste, and a handful of dried morel mushrooms, and seasoned again. I threw the pan in the oven at 350F for about 2 hours. Every 30 minutes or so, I checked for liquid, and stirred everything around. If it was too dry, I added more wine. Before the final 30 minutes, I gave the whole thing a nice hearty drizzle of olive oil. At the same time, I started the polenta, and prepared it according to the package directions, but added a bit more water to make sure it retained that ultra creamy quality.

This really is a hearty, wintery meal if there ever was one. So this being the tail end of cooler weather for most of us – make it while you can! The best part about preparing this dish was the realization that making it was quite easy, and the slow cooking was what really gave the veggies such an amazing depth of flavor. This amazing dish is easily replicated and tastes like you were slaving all day in the kitchen! Enjoy!

I had about a half a pound of ground grassfed beef in the freezer. It really wasn’t enough to make burgers, and Roberto has been craving meatballs lately. So I decided to make some pasta with red sauce and mini meatballs.

In my constant quest for pasta that is good for you, and doesn’t make me symptomatic, I came across another option from DeBoles– my favorite pasta company. Most of their pastas are made with a flour other than or in addition to wheat. I have had 100% corn (my favorite), and a Jerusalem artichoke/semolina mix, and now Ancient Grain. Ancient Grain is a mixture of organic spelt, quinoa and amaranth, along with organic whole grain semolina and organic whole grain durum. It packs 32 grams of whole grains per serving, and cooks up just like regular pasta.

Due to my issues with grains, I don’t cook pasta very often. But every once in a while it is nice to have a nice steaming bowl of pasta with red sauce, and for those occasions, I am thankful that I have these ready made pastas available. When I eat it, I try to eat more sauce than pasta, actually!

I wanted to make a nice sauce to go with it. Roberto, being Italian and a lover of pasta, does eat it more often than I do. For those occasions, he goes with a nice local organic jarred sauce. There was about a half a jar left of sauce in the fridge and a ¾ can of tomato paste. So this is a leftover queen recipe for sure! I added to those the mini meatballs, onions, garlic, wine and dried porcini mushrooms from Marx Foods. There is a giveaway of these porcini mushrooms (and morels) going on over at The Foodie Blogroll this month. So if you haven’t commented over there to win, please do! The mushrooms are excellent and added an amazing depth of flavor to my sauce with a mere pinch or two of the small broken bits and powder at the bottom of the bag. The sauce turned out dark and thick, perfect for coating the penne. With a nice crumble of soft goat cheese and a quick grate of Parmiggiano cheese on top, it was a great and extremely flavorful winter meal.

The other wonderful thing about this dish besides the wonderful flavor, is that it is also extremely inexpensive and would serve a family nicely with a side salad. This is a great way to stretch your grassfed beef, if you are worried about cost. This dish serves 4, and was about $1.75 per serving.

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(Sunshine with Toad Hollow Goat Milk Caramel and Mary Joy with none other than Ben & Jerry’s!)

As many of you know, I am part of a fabulous group of ladies, who love food, in Saint Augustine. Every month we hold an all out foodie event, that we call, Ladies Supper Club. Each month, on a rotating basis, one of us hosts and picks the theme or main dish for the month, then each of the women is assigned a dish – welcome cocktail, appetizer, soup or salad, veggie side, non-veggie side, dessert and wine. We let our creative juices flow, and come to the dinner with dishes based on our best interpretation of the theme. We have had some really memorable themes, like Blueberries, Cooking with Julia Child, Tamale Fiesta, etc. I really love spending time with these ladies each month and seeing what creations everyone comes up with. We all lead busy lives, and it is nice to have scheduled time to come together each month, and spend time finding out what has been going on in each others’ lives over the last month. I am really going to miss these ladies when we move to Vermont. Ladies Supper Club was a great way for me to meet some wonderful women in Saint Augustine. Who knows, maybe I will start one, in the Great White North.

In January, it was my turn to host. Last January, I hosted a Moroccan inspired meal, which I was happy to learn was memorable for the ladies. We had a great time feasting on spiced foods, and worked off some of the meal later by blasting the music, and having an impromptu bellydancing dance party!

This month, in honor of our upcoming move to Vermont, I decided to make the theme none other than Vermont. I have an awesome cookbook called Dishing Up Vermont 145 Authentic Recipes from Green Mountain State, by Tracey Medeiros. The book contains 145 authentic recipes from the Green Mountain State. Contributors are various restaurant proprietors, chefs, bed & breakfast owners and farmers who are all inspired by the bounty of food available in this beautiful state. This is a cookbook of local and seasonal foods. Something I am very passionate about. So I decided to choose a recipe from this book for Ladies Supper Club.

(Brie Stuffed Chicken, with a Pear and Cider Sauce – and Apple Pie for dessert!!!)

The dish I choose to prepare was Brie-stuffed Chicken Breasts in Pear and Cider Sauce. This dish is from The Dorset Inn. I was really intrigued by the flavors, and you can never go wrong with Brie, especially in my Supper Club group! I sent my choice for a main dish around to all the girls a few weeks in advance, and looked forward to what everyone would bring to dinner!

(Old Vermont Cocktail)

When the ladies got to my house, they were all carrying bags of food! For our welcome cocktail we had a maple syrup and bitters cocktail, which was reminiscent of curry (weird, but actually quite tasty). To eat along with the cocktails we had a yummy brie dip, the recipe from a Vermont B & B. The soup was a cheddar ale. We had delicious roasted root veggies and fresh baked rolls to accompany the chicken. For dessert, homemade apple pie with Ben & Jerry’s Ice Cream (3 flavors) and Toad Hollow Goat’s Milk Caramel ( This is to die for!).

It was another great evening! Thanks ladies!

* Also, don’t forget to SPREAD THE LOVE THIS MONTH, purchase a copy of my e-book – The Secret Energy of Love Through Food! All proceeds during the month of February will go to Haiti Relief!

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*Disclaimer: Photos in this post are from the video camera – so excuse the quality!

Christmas dinner this year was a small family affair this year – just me, Roberto, my mom and the furry babies. Again I was looking for simplicity. Having just prepared the Feast of the Fishes the night before, I wasn’t feeling like spending hours in the kitchen, again, no matter how much I love cooking! But I did want something special and delicious. So I let my beloved Tagine do the work for me. We added a quick starter and easy side dish and called it dinner!

We started with a tortellini soup. This is something Roberto loves having every year around the winter holidays, because his Mamma used to make it every year this time of year. She uses beef broth in hers, but this year I used some more of my Thanksgiving turkey stock that was in the freezer. Basically I put 2 cups of stock and 1 cup of filtered water on the boil – and added a splash of white wine, some fresh thyme and salt and pepper. Once it came to a slow boil, I added a small package of tortellini. In about 3 minutes it was done. On top we grated some pecorino dolce, and called it the first course!

For the second course, on my mom’s suggestion, we prepared my Nana’s famous stuffed artichokes. You make a stuffing of fresh bread crumbs, Italian parsley, freshly grated Parmesan cheese and enough olive oil to make it come together. Season with salt and pepper. You then stuff the first several rows of outer leaves with the stuffing. Then place stuffed artichokes in a pan with about an inch of water and some fresh squeezed lemon juice. Bring to a boil, lower the temp, put the lid on, and let steam for about 45 minutes. I hadn’t had these in years, and they were so good! I really should make them more often.

For the main course, I wanted something festive, that wasn’t turkey, since we had just roasted one a few weeks ago, for Thanksgiving. I saw some lamb at the store – which is a rarity in these parts, so I picked up a few packages of chops (and some for stew, later). I marinated the lamb chops in a healthy drizzle olive oil, splash of red wine, fresh thyme, and a splash of balsamic. I wanted to serve the chops with our favorite vegetable side – roasted carrots and potatoes! So I chopped 5 potatoes and 6 carrots in large chunks, drizzled them with olive oil and placed them on the bottom of the tagine. I arranged the chops on top, poured the rest of the marinade on top and put on the lid. I placed the tagine in a 350 F oven and cooked it for 1 ½ hours. I didn’t even need to add any liquid. The meat came out falling off the bone.

For dessert it was leftover Pandoro from our trifle the night before. We had a nice and relaxing time – a delicious and festive meal without too much time in the kitchen!

Since seeing the movie Julie & Julia, and just poking around the blogosphere the past few weeks, I have seen a lot about Beef Bourguignon. All of which I like. I have never made Beef Bourguignon, and so I wanted to give it a shot with the rest of my blogging buddies. Unfortunately at the 11^th hour I realized that I didn’t have bacon, or pearl onions, or Burgandy wine. Although I thought I was clever and had that part covered, I was even going to call this post Leftover Beef Zinfandel to be cute – cause I was using leftover (surprise, surprise!) veggies in my recipe! And Zinfandel instead of Burgundy. But much to my dismay and missing key ingredients, not even that was going to fly. So I turned my defeat around, and instead decided to make a fabulous leftover beef stew.

Now the popovers are a whole other good story. My mom was visiting and we were going to a kitchen outlet so I could finally purchase a Cuisinart stick (immersion) blender. How I survived this long without one, will likely never be fully understood. However, she was also thinking about purchasing a popover pan. She said popovers go really well with Beef Bourguignon (at this stage, I thought I was going to be making my cutesy Beef Zinfandel). But instead I swayed her to get a cast iron skillet.

Later back at my house, I was opening up my new baby (the stick blender) and noticed it came with a recipe book. In the recipe book was a recipe for POPOVERS! So it was a sign that we needed to make popovers to accompany this meal. Not only that, but this recipe said to make them in muffin pans! Which we had! Hooray! Something was finally going my way!

Back to the stew. I have been loving my crock pot recently, and have been using it as a receptacle for every leftover, adding broth and calling it stew. So I thought about using it to make this stew. But I felt that this needed to be special, and I really love how nice and browned everything gets in the tagine.

So I opted to use that.

I still browned the cubes of meat before putting them in the tagine – so that was my little nod to Beef Bourguignon!

As the stew was cooking away in the tagine the popovers were being made. And you know what? The combination was indeed fantastic! Yes, I still want to make Beef Bourguignon, and I am sure I will, but a dolled up beef stew with leftover roasted veggies, and popovers is pretty darned tasty!

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Last week marked the first day of Autumn for us, in the Northern Hemisphere. The Autumn Equinox, Harvest Home, Mabon, or whatever you like to call it, is officially my favorite day of the year, because it marks my favorite season of the year. Autumn for me is like the beginning of a new year, a re-birth of sorts, a time for inner reflection as we turn inwards while hunkering down for colder weather. There is much to celebrate – cooler temperatures, fireplaces, time with family, cozy evenings sipping hot beverages, snuggling up in blankets and reading stories, beautiful colors, and seasonal fare. I feel like fall foods, are some of the most universally seasonal eating people do – hearty soups and stews, pumpkins and other winter squashes, roasted root vegetables, and fruits like pears and apples figure prominently for most people without even having to think about it. There is something about the crisp air that hearkens to change.

To celebrate the change of seasons, I always like to make a special dinner on that day. So for this equinox I prepared Apple and Swiss Chard Tart. You may remember me making this before, but this time, I prepared my own gluten free crust, using a combination of garbanzo bean, fava bean and rice flours. I also used Cameo apples, one of my favorites. It goes wonderful with a nice slice of sharp cheddar – another ingredient in the pie. We always have the Seriously Sharp Cabot Cheddar in our fridge. It is amazing to eat plain, but also goes great in cooking. It also makes us feel closer to the home in our heart, the state of Vermont.

Because this is such a comforting, yet healthy dish, I wanted to make it in honor of something else, besides just the changing of the guards so to speak. Just like last year, when I baked it for Breast Cancer Awareness. This year I wanted to make it for the O Foods Contest for Ovarian Cancer Awareness. This is its second year running and is done to raise awareness about Ovarian Cancer. The O Foods tradition is in honor of our friend, award-winning pastry chef Gina DePalma,  author of Dolce Italiano: Desserts from the Babbo Kitchen. Gina has been fighting ovarian cancer for the past year and a half, and in addition to physically battling the disease, she has also started the Cowgirl Cure Foundation to raise awareness and money for research as well. She is an amazing woman, and I wish her all the best. She will be judging this years O Foods Contest!!! But since I am posting this on the last day of the contest (and I apologize profusely for that), you can also participate by just donating money to the Cowgirl Cure Foundation.

We raised a toast to Gina and Autumn by sipping some nice and sparkling Italian Prosecco with our tart dinner! If you are looking for some delicious fall flavors, this tart has it all, apples, chard, cheddar and caramelized onions. For the recipe, click here . As for the crust recipe, I adapted it from a recipe on About.com. The flavor was amazing, but the crust did stick to the tart pan. So I would suggest using butter (I used oil) to grease the pan with. If anyone else has other suggestions for greasing tart pans, I would love to hear them!

Today I am going to share with you two recipes, each one, from my favorite cookbooks of the moment: Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State and  Nourishing Traditions . First I must apologize for the lack of “finished product” pictures. We were so hungry, and it smelled so good, that we forgot to take any pictures of the plated dishes!!!

Even though it is still in the high 80′s and 90′s here in Florida (and we have been dealing with a broken AC for almost a week), we did have a few cooler days in the past few weeks. My internal clock is abuzz with massive autumnal cravings, so on those days I know I have to take advantage of the cooler temperatures to cook up some delicious fall fare. This is my absolute favorite time of year to cook!

As my internal clock made the shift from summer to autumn, I began searching through my favorite cookbooks looking for inspirational meals, that are on the cusp of the seasons. This Maple Glazed Chicken with Roasted Garlic and Lemon Puree, definitely fit the bill. Roasted chickens and maple always remind me of fall in New England, whereas the lemon adds a summery note. I also opted for a creamy Fennel Soup – fennel has a bright anise note, yet it is also a bulb, which reminds me of hearty autumn foods.

Both dishes were quite easy to make. I decided to forego the method for the chicken in the cookbook, and instead roast it up in my tagine. If you don’t have a tagine, you can certainly use a cast iron dutch oven, or heavy roasting pan. As a last resort, you could even use a baking dish. I took a short cut with the method because I didn’t have a lot of time to brine the bird, and do all the pan sauteeing and oven baking that recipe required. Plus the tagine has never failed me when it comes to roasting chickens. Although I will be making this dish again, and according to the recipe at some point, because the flavors were outstanding – sweet, tart and garlicky, all noticeable in their own right, yet completely perfect in unison. Plus the cooking methods in the original recipe, sounds really good, so I am sure it will be excellent!

The fennel soup was also delicious. A simple combination of fennel, leeks and potatoes blended together to make a super creamy dish – without cream. I used some of the chicken stock I made a few weeks back as the base. It was really delicious. We enjoyed it for lunches for several days last week as well. With no AC I even had it several times cold, and it was really quite nice.

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Everyone loves 2 for 1 sales, that is, if you like the product being featured. Most of the time this is not the case for me. Usually at my grocery store, two for one deals are on pre-packaged foods that we choose not to eat. Some people may believe that this makes me mental but I chose to see myself as a concerned consumer.

I have been thinking a lot lately about food, the food industry, consumerism and, well being a concerned consumer. I have been reading Stuffed Nation by Hank Cardello over the past week and there is a lot of food for thought regarding being a concerned consumer in that book. Some of his points I agree with, some I don’t necessarily, however, I will be discussing this in more detail next week, when we announce the Foodie Blogroll giveaways for September, as his book is one of them! This will give us all a change to weigh in with our thoughts about food policy.

But back to my 2 for 1. As I have mentioned before,  I am really in love with the book Nourishing Traditions and I have been trying some recipes from the cookbook portion of the book. I love that the book focuses on traditional foods and traditional food preparation. So many of the recipes seem like things I already enjoy making, but the preparation is a bit different, and it is the preparation that makes the difference for my belly and the bellies of others.

Bone broths are a very old idea, but also an idea that has kind of fallen out of common practice for the most part. If a recipe we are using calls for stock of any kind, we are more likely to go and purchase a can or box of stock at the grocery store, rather than reach into our freezer for homemade. I want to change this in my own home. Over the past few months, in addition to already baking my own breads and pastries from scratch, and making ice cream, I have started cleaning out my pantry of canned beans, and beginning to use dried beans, soaking them in a mixture of warm water and raw apple cider vinegar over night before cooking. I have also recently purchased a yogurt maker and the cultures for yogurt, buttermilk, kefir, creme fraiche and fromage blanc. Along those same lines, I have also started making bone broths. Bone broths are rich and nutritious as they contain gelatin which actually aids digestion and joint function. It also acts as a “protein sparer” that allows the body to more fully utilize the proteins that are taken in with it. To read more about the benefits of bone broth, check out Jenny’s blog, The Nourished Kitchen.

I have always made stocks with the bones from roasted chickens, and I have even been known to bring home fish bones and heads from the restaurant to make fish stock, but I have never made a stock with the whole animal, since I normally prepare it a different way. By following the directions, in Nourishing Traditions, I decided to do just that, boil up a chicken, for 24 hours, and then make a whole other meal with the cooked chicken (they have a ton of recipes dedicated to just this!).

I have to admit I had a fabulous time with this broth. You don’t have to cook it for 24 hours, you can do it from anywhere between 6-24 hours. But I figured for my first time, I might as well go all the way! It was very satisfying to cook a broth for this long – the house smelled amazing, and I was really in domestic bliss. Once the cooking was over, I waited for the broth to cool, and then I packed it, 2 cups (for convenience) at a time in freezer bags. I got 13 cups of stock!

With the chicken I decided to make chicken tostadas. Roberto’s brother is visiting from Italy, and has never had Southwestern food before, and I was really craving it. So we gave it a go! It made enough for all of us (me and two very hungry menfolk) with leftovers! That plus the stock is certainly 2 for 1. I paid about $7 for the organic free range chicken, and maybe $1 for all the veggies that went into the stock. Add about $7 tops for all the toppings, tortillas and extra bits for the tostadas, and we are at a grand total of $15 for 6 meals and 13 cups of chicken stock (usually about $4 for 3 cups at the grocery for organic). That is less than $2 a man sized meal PLUS the stock. In my opinion that is money well spent. Who says it is expensive to eat organic, good quality food?

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