Healthy and Hearty In a Hurry

When the first chill of Autumn arrives, many of us have visions of slow-cookers and hearty stews dancing in our heads. And yes, these are definitely needed in my arsenal for cold-weather days. However, what do you do when you want something warm and comforting but it’s Wednesday night and you don’t get home from the office until 8:00pm?

How about Braised Kale with Prosciutto and White Beans in less than 15 minutes? Yes, it IS possible!

1 Tbs Olive oil

1 clove garlic, minced

16 oz Kale (I had a bag of pre-cut/washed Kale. Look in your produce aisle)

1 (15 oz) can tomato puree (could use diced, whole, or stewed – whatever you have)

1 (15 oz) can Cannellini beans (kidney, small white or even black beans could work!), rinsed thoroughly

2 slices prosciutto, diced

Heat olive oil over medium high heat in a large Dutch oven. Add garlic and stir until fragrant, about 30 seconds. Add Kale and tomatoes. Stir to coat. Cover, reduce heat to simmer for about 7 minutes. Stir in rinsed beans, replace lid and simmer for an additional 3 minutes or until Kale is wilted. Stir in prosciutto and serve.

This could have been an even heartier one-pot meal by starting the dish by sautéing onions, garlic and browning 2 chicken sausage links (cut into ½ inch pieces) before adding the kale, tomatoes and beans. If omitting Prosciutto, add salt and pepper to taste when adding the beans.

Enjoy!

Autumn Lamb Dinner

One of my favorite autumn comfort food dinners.

Rack of lamb, Roasted brussel sprouts, mashed golden potatoes

Mashed Golden Potatoes:
* 4 medium sized Golden potatoes, cut into 2" pieces, skin on.
* Place in heavy pot, cover with water.
* Bring to a boil - cook for 15-20 minutes or until a knife pierces through the potato with no resistance.

Rack of Lamb:
* 1 rack of lamb, frenched
* Spread prepared Dijon mustard over the fat side of the rack.
* Press seasoned Panko breadcrumbs into the mustard.
* Place rack on a parchment lined sheet pan, in a pre-heated 450 degree oven.
* cook 20 minutes for rare, 25 minutes for medium rare. Remove from oven, tent with foil and let rest for 10-15 minutes. Cut into chops.

Roasted Brussel Sprouts:
* Trim ends of the sprouts and cut into 1/2 or 1/4, depending on how large the sprouts, keeping the end result uniform size.
* Toss with olive oil and generously sprinkle kosher salt.
* Place on parchment lined sheet pan.
* Place in the oven with the rack of lamb, but check after 5 minutes. Shouldn't take more than 8 - remove when browned but take care not to burn.

Don't be intimidated that these aren't exact recipes. This is a menu you can impress your friends with but isn't difficult at all. In fact, this entire meal can be made in well under an hour, even for the slow choppers!

You can buy a Frenched rack of lamb in grocery stores, Whole Foods, Trader Joe's, Costco or better yet, a butcher.

Enjoy!

Autumn in Vermont

It was a picturesque day, hiking in the mountains in Vermont on the peak foliage weekend in October. The air was a crisp 48 degrees with just enough of a wind to remind you that winter is coming.

Later that day, with a fire roaring in the fireplace, a table is set for 10 friends, old and new, lit by candlelight.

A huge platter of Prime Rib is placed on the table, surrounding a mound of mixed baby potatoes - red, yellow and purple. Next to the platter was a salad of mixed greens, onions and late season gold and red tomatoes straight from the garden, dressed just right.

The house is filled with a glorious smell of wood smoke - partially from the fireplace but also from the dinner placed before us.

For the last few hours, an emornmous Prime Rib of Beef along with the potatoes have been slowly cooking on the charcoal grill with a handful of Hickory wood chips.

The meat, juicy and delicious, cooked to a perfect medium rare, the potatoes, the flowing red wine, the friends and the scenery. Most definitely a memorable meal.

It's what food is all about.

"It is a true saying that a man must eat a peck of salt with his friend before he knows him."
Miguel de Cervantes, 'Don Quixote'