Roasted Brocollini with Leeks and Cranberries

Greetings from a lovely little studio apartment on west 14^th street in lower Manhattan. This week’s home away from home.

I’m eight days into sixteen days on the road. SIXTEEN DAYS. WHO AM I?

Let me stop you before you go on your internal rant on how lucky I am to travel for work. How can I be complaining while I’m seeing the country on someone else’s dime?

I am VERY lucky. I’m also very tired. Work travel is fun and exciting and stimulating. But its can also be lonely. There is a reason I do not live alone people!

It’s not all bad though. I get to see good friends and family and eat tasty food and pseudo live in places like New York and Colorado.

But in in the down moments, my mind always wanders to what Lish and her daughter Brielle are doing on this pretty California Saturday. Or to my spot on Wesley’s couch watching football between him and Junior. Or what Mom and Dad will have for Sunday dinner with out me. And now I’m tearing.

In these moments when I’m missing my life back home, I focus my thoughts back to what is really important after I get home.

ALL THE FOOD.

Of course the people are more important than the food, but the food is pretty damn important.

Thanksgiving this year will be at my aunt and uncle’s new San Clemente abode (they recently moved down south from northern California) and I’ve already gotten this dish approved to bring.

This is an easy twist on a festive Turkey Day side dish to take to a Thanksgiving dinner where you may not be able to do much in the kitchen. If you are making it at home it is perfect to pop in while the turkey is resting.

You will need…

1 lb broccolini, chopped into bite (you could sub broccoli if you can't find broccolini)

1 leek, white and light green parts julienned

2 garlic cloves, minced

3 tablespoons olive oil

½ cup dried cranberries

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together the broccolini, leek, garlic, cranberries and olive oil.

Toss till everything is lightly coated with olive oil.

Spread the veggies out on a rimmed baking sheet and season well with salt and pepper.

Roast in the oven till the leeks are starting to brown. About 10 to 20 minutes, stirring once.

Remove from the oven and serve hot.

Love and Beer Floats

Angela

Roasted Brocollini with Leeks and Cranberries

1 lb broccolini, chopped into bite sized pieces (you could sub broccoli if you can't find broccolini)

1 leek, white and light green parts julienned

2 garlic cloves, minced

3 tablespoons olive oil

½ cup dried cranberries

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together the broccolini, leek, garlic, cranberries and olive oil.

Toss till everything is lightly coated with olive oil.

Spread the veggies out on a rimmed baking sheet and season well with salt and pepper.

Roast in the oven till the leeks are starting to brown. About 10 to 20 minutes, stirring once.

Remove from the oven and serve hot. 

Four Years Young and Roasted Leek and Potato Salad

Since I was away on my birthday this year, I had some of my friends over for a little get together at Wes’s place a week or so before we headed East.

The older I get, the less I feel the need to celebrate my own birthdays. So I was really trying to get attendees to think of the party as more of a welcome spring type get together and less of an Angela is getting one year older party.

But my wonderful friends pretty much ignored me and managed to make me feel really special for my birthday (I really am the luckiest lady).

My personal favorite new addition is this New Food Tuesday pillow from Lish. It was just in time for NFT’s fourth birthday!

We celebrated this little blogger milestone the best way we know how. Cooking and eating with friends and loved ones.

This is a quirky little salad fitting of a celebration. It is equal parts hearty and refreshing. And is an unexpected crowed pleaser.

You will need…

3 leeks, white and light green parts halved lengthwise

1 lb baby yucon gold potatoes, halved

2 hardboiled eggs, thinly sliced

4 cups mixed greens

¼ cup olive oil plus 2 tablespoons

1 tablespoon whole grain mustard

2 tablespoons red wine vinegar

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

Drizzle the leeks and potatoes with 2 tablespoons of olive oil and season well with salt and pepper.

Lay the leeks and potatoes flat side down until the leeks are starting to brown and are tender. About 20 minutes.

Remove the leeks from the oven and set them aside to cool so you can handle. 

Continue cooking the potatoes until they are golden brown. About 10 to 20 more minutes.

In a mason jar or bowl, whisk together the remaining olive oil, mustard, vinegar and season well with salt and pepper.

Drizzle the dressing over the mixed greens and lay them out on a platter.

Chop up the leeks into bite sized pieces and top the greens with leeks, potatoes and egg.

Serve warm or chilled.

Love and Beer Floats

Angela  

Roasted Leek and Potato Salad

3 leeks, white and light green parts halved lengthwise

1 lb baby yucon gold potatoes, halved

2 hardboiled eggs, thinly sliced

4 cups mixed greens

¼ cup olive oil plus 2 tablespoons

1 tablespoon whole grain mustard

2 tablespoons red wine vinegar

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

Drizzle the leeks and potatoes with 2 tablespoons of olive oil and season well with salt and pepper.

Lay the leeks and potatoes flat side down until the leeks are starting to brown and are tender. About 20 minutes.

Remove the leeks from the oven and set them aside to cool so you can handle. Continue cooking the potatoes until they are golden brown. About 10 to 20 more minutes.

In a mason jar or bowl, whisk together the remaining olive oil, mustard, vinegar and season well with salt and pepper.

Drizzle the dressing over the mixed greens and lay them out on a platter.

Chop up the leeks into bite sized pieces and top the greens with leeks, potatoes and egg.

Serve warm or chilled.

Roasted Turbot with Leek, Tomato and Parsnip Broth

Happy Valentines Day my loves!

Even though I will be running around most of the day prepping for my work’s biggest trade show of the year which will be immediately followed by a trip to NYC and another giant show, love is in the air.

I know I say this to you every year, but don’t worry so much today about the “love” of your life and focus on the LOVE that is all around you. Friendly love. Brotherly love. Coworker love. Love is all around and lets celebrate it!

Wes and I will be celebrating our usual way with barbequed lobsters and couch snuggling.

If you are still looking for something to cook up for your date, your family or just yourself, I’ve got just the thing for you.

Of course you can always go with the tried and true lobster, but if you aren’t a fan or don’t have access this dish is for you.

This is a rework of a dish I did at the very beginning of my cooking and when I decided to start doing remixes I couldn’t stop myself from dusting this off and mixing it up. Let’s just go ahead and say Martha’s version has nothing on mine.

You will need…

1 ½ lbs turbot, cut into smaller pieces about 1 inch x 2 inches (Turbot is a mild white fish similar to halibut. If you can’t find turbot you could sub halibut or cod which is what the dish originally called for.)

2 tablespoons olive oil, divided

1 medium parsnip, peeled and diced into ½ inch cubes

2 leeks, white and light green parts sliced ¼ inch thick

5 cloves garlic, minced

1 ½ cup cherry tomatoes

3 cups chicken stock

½ lemon juiced plus 1 teaspoon lemon zest

Salt and pepper to taste

Crust bread for serving

Start by preheating your oven to 450 degrees F.

In a small bowl, toss together the parsnips and 1 tablespoon of olive oil. Toss the parsnips well until they are lightly coated and then spread them out in a oven safe baking dish.

Roast the parsnips until they are golden brown, stirring once halfway though. About 20 minutes.

While the parsnips are roasting, combine the leeks, garlic, lemon zest, lemon juice, tomatoes and remaining olive oil in a bowl and toss well till combined. Season well with salt and pepper.

When the parsnips are done, pour in the leek and tomato mixture and continue to roast for 8 to 10 minutes, until the leeks have softened and the tomatoes are starting to burst.

While the leeks and tomatoes are roasting, heat the chicken stock over medium high heat in a saucepan until it is hot.

Season the fish well with salt and pepper.

After the leeks and tomatoes have roasted for a bit on their own, pour in the chicken stock and nestle the fish into the mixture. Add back to the oven and continue to roast until the fish is cooked though, about 15 to 20 minutes.

Spoon the broth, veggies and fish into a bowl and serve hot with crusty bread.

Lots of extra love and beer floats!

Angela

Roasted Turbot with Leek, Tomato and Parsnip Broth 

1 ½ lbs turbot, cut into smaller pieces about 1 inch x 2 inches

2 tablespoons olive oil, divided

1 medium parsnip, peeled and diced into ½ inch cubes

2 leeks, white and light green parts sliced ¼ inch thick

5 cloves garlic, minced

1 ½ cup cherry tomatoes

3 cups chicken stock

½ lemon juiced plus 1 teaspoon lemon zest

Salt and pepper to taste

Crust bread for serving

Start by preheating your oven to 450 degrees F.

In a small bowl, toss together the parsnips and 1 tablespoon of olive oil. Toss the parsnips well until they are lightly coated and then spread them out in a oven safe baking dish.

Roast the parsnips until they are golden brown, stirring once halfway though. About 20 minutes.

While the parsnips are roasting, combine the leeks, garlic, lemon zest, lemon juice, tomatoes and remaining olive oil in a bowl and toss well till combined. Season well with salt and pepper.

When the parsnips are done, pour in the leek and tomato mixture and continue to roast for 8 to 10 minutes, until the leeks have softened and the tomatoes are starting to burst.

While the leeks and tomatoes are roasting, heat the chicken stock over medium high heat in a saucepan until it is hot.

Season the fish well with salt and pepper.

After the leeks and tomatoes have roasted for a bit on their own, pour in the chicken stock and nestle the fish into the mixture. Add back to the oven and continue to roast until the fish is cooked though, about 15 to 20 minutes.

Spoon the broth, veggies and fish into a bowl and serve hot with crusty bread.

Tangy Sautéed Brussels Sprout and Leeks

Moms are the best. Specifically, my mom is pretty (as Wes put it tonight) badass. And she is.

Since Wesley moved, I’ve been “helping” him decorate his new place. By “helping” I really mean completely taking over like a crazed tyrant.

So I had my eye on these white leather storage benches I found at Homegoods. I hesitated and decided to give myself some time to think about my purchase. There were two of them, so I was fairly confident they would be there when I returned.

Last night we went to go make a purchase and they were both GONE. It was at that moment I realized how perfect that bench was and now it had escaped my grasp.

So I did what any rational person would do. I spent hours scouring the Internet for the same bench and found NOTHING. Seriously? I’m a professional online shopper. If I couldn’t find it, it ain’t out there.

At lunch today I went to a second, way more fully stocked Homegoods store and found nada. I was PISSED.

I just knew I would never find anything I liked as much.

But tonight, my mom happened to be at a Homegoods that I would never been in and she found and purchased me the bench.

Like I said, the best.

So when she requests things in the kitchen like a meal of scallops and Brussels sprouts when all I want to make is a simple soup and salad, I say yes.

This dish filled my need for something simple and Mom’s desire for sprouts. And I got the perfect bench. Win. Win. Win.

You will need…

1 tablespoon olive oil

1 ½ lb Brussels sprouts, halved and stems removed

2 leeks, white and light green

2 tablespoons red wine vinegar

Salt and pepper to taste

Start by adding the olive oil and leeks to a large pan and toss them until the leeks are lightly coated.

Season with salt and pepper and cook the leeks down until they are softened.

Add in the Brussels sprouts. Try and place them flat side down so they get a good brown.

When the sprouts have caramelized a bit, toss the leeks and sprouts well and season with salt and pepper.

Pour in the vinegar and toss well. Let the liquid burn off and serve hot.

Love and Beer Floats

Angela

Tangy Sautéed Brussels Sprout and Leeks

1 tablespoon olive oil

1 ½ lb Brussels sprouts, halved and stems removed

2 leeks, white and light green

2 tablespoons red wine vinegar

Salt and pepper to taste

Start by adding the olive oil and leeks to a large pan and toss them until the leeks are lightly coated.

Season with salt and pepper and cook the leeks down until they are softened.

Add in the Brussels sprouts. Try and place them flat side down so they get a good brown.

When the sprouts have caramelized a bit, toss the leeks and sprouts well and season with salt and pepper.

Pour in the vinegar and toss well. Let the liquid burn off and serve hot. 

Creamy Spring Onion Soup

We may be well into Spring, but the heat hasn’t really hit us with any consistency in southern California. And I’m pretty sure that it snowed in Minnesota and Colorado last week. That’s right. Snow in May.

So even though I’m headed to ninty degree weather in a handful of days, I’m not ready to say my goodbyes to hot soup season.

This is my hot, deliciously, soupy homage to the onion. It’s featured in multiple forms with decadent additions.

You will need…

2 tablespoons olive oil

4 bunches green onions, white part and tender green parts chopped and reserved, green tops chopped and reserved separately

4 leeks, white and tender parts thinly sliced

1 fennel bulb, thinly sliced

1 onion, roughly chopped

2 medium yellow potatoes, peeled and chopped into 1 inch cubes

2 cups dry white wine

4 cups chicken stock

1 cup heavy cream

2 ounces softened herbed goat cheese

2 cups homemade croutons

2 tablespoons chives, finely chopped

Salt and pepper to taste

Start by heating the oil in a large stockpot over medium heat.

Toss in the white and tender parts of the green onions, leeks, onion, and fennel. 

Season well with salt and pepper and cook over medium heat until the vegetables start to soften. About 15 minutes.

Add in the wine and bring to a boil. Reduce the liquid until barely any remains in the bottom of the pot. About 12 minutes.

Add in the chicken stock and the potatoes and bring it to a boil. Once it boils, reduce to a simmer and season with salt and pepper.

Simmer until the potatoes are tender. About 30 minutes.

As soon as the potatoes are tender, toss in the dark green onion tops and simmer for an additional 2 minutes.

Remove from the heat. Use your emersion blender, blend the soup until completely smooth.

Pour in the cream and continue to blend until the cream is completely incorporated.

Serve the soup hot, topped with a dollop of goat cheese, chives and homemade croutons.

Love and Beer Floats

Angela  

Creamy Spring Onion Soup

2 tablespoons olive oil

4 bunches green onions, white part and tender green parts chopped and reserved, green tops chopped and reserved separately

4 leeks, white and tender parts thinly sliced

1 fennel bulb, thinly sliced

1 onion, roughly chopped

2 medium yellow potatoes, peeled and chopped into 1 inch cubes

2 cups dry white wine

4 cups chicken stock

1 cup heavy cream

2 ounces softened herbed goat cheese

2 cups homemade croutons

2 tablespoons chives, finely chopped

Salt and pepper to taste

Start by heating the oil in a large stockpot over medium heat.

Toss in the white and tender parts of the green onions, leeks, onion, and fennel. Season well with salt and pepper and cook over medium heat until the vegetables start to soften. About 15 minutes.

Add in the wine and bring to a boil. Reduce the liquid until barely any remains in the bottom of the pot. About 12 minutes.

Add in the chicken stock and the potatoes and bring it to a boil. Once it boils, reduce to a simmer and season with salt and pepper.

Simmer until the potatoes are tender. About 30 minutes.

As soon as the potatoes are tender, toss in the dark green onion tops and simmer for an additional 2 minutes.

Remove from the heat. Use your emersion blender, blend the soup until completely smooth.

Pour in the cream and continue to blend until the cream is completely incorporated.

Serve the soup hot, topped with a dollop of goat cheese, chives and homemade croutons. 

Leek, Garlic and Shrimp Pasta

I know that it seems like I come home every night and cook for hours.

I don’t.

I come home on Tuesdayz and cook for hours.

Cooking for 2 to 3 hours doesn’t really bother me, in fact I find it relaxing, but I can understand how not everyone would want to do that.

But sometimes even I just don’t have the time or energy after work to get it done. So in a moment of need, I came up with a quickie that is delicious and pretty much a full meal in one dish.

Hehe. A quickie.

You will need…

1 lb shrimp, peeled and deveined and tails removed

¼ cup olive oil, plus 1 tablespoon

1 leek, white and light green parts chopped

10 cloves garlic, minced

¼ cup flat leaf parsley, chopped

¼ cup crumbled goat cheese

1 cup cherry tomatoes, halved

1 lb angel hair pasta

1/2 lemon, juiced

¼ cup parmesan cheese, grated

Salt and pepper to taste

Start by bringing a large pot of salted water to a boil.

Cook the pasta per the package instructions. Make sure to reserve ½ a cup of starchy pasta water before draining.

While waiting for the water to boil and the pasta to cook, heat 1 tablespoon of olive oil over medium heat. When the oil is hot, season the shrimp well with salt and pepper and cook the shrimp until pink. About 2 minutes a side.

When the shrimp is pink, cover and set aside.

Then, add the rest of the oil to the pan and heat it over medium heat.

When the oil is warm, add in the leeks and cook them until soft but not browned. About 4 minutes.

Add in the parsley and garlic and cook until the garlic is fragrant. About 1 minute.

When the garlic is fragrant, turn the heat to low and toss in goat cheese.

Stir the goat cheese into the olive oil till it begins to melt and make a sauce. Add in the reserved pasta water and stir well.

Toss the pasta into the pan and stir to coat.

Add in the shrimp and tomatoes and cook until the shrimp are warmed through.

Season well with salt and pepper, squeeze the juice of the lemon and toss.

Sprinkle with parmesan and serve hot.

Love and Beer Floats

Angela   

Leek, Garlic and Shrimp Pasta

1 lb shrimp, peeled and deveined and tails removed

¼ cup olive oil, plus 1 tablespoon

1 leek, white and light green parts chopped

10 cloves garlic, minced

¼ cup flat leaf parsley, chopped

¼ cup crumbled goat cheese

1 cup cherry tomatoes, halved

1/2 lemon, juiced

1 lb angel hair pasta

¼ cup parmesan cheese, grated

Salt and pepper to taste

Start by bringing a large pot of salted water to a boil.

Cook the pasta per the package instructions. Make sure to reserve ½ a cup of starchy pasta water before draining.

While waiting for the water to boil and the pasta to cook, heat 1 tablespoon of olive oil over medium heat. When the oil is hot, season the shrimp well with salt and pepper and cook the shrimp until pink. About 2 minutes a side.

When the shrimp is pink, cover and set aside.

Then, add the rest of the oil to the pan and heat it over medium heat.

When the oil is warm, add in the leeks and cook them until soft but not browned. About 4 minutes.

Add in the parsley and garlic and cook until the garlic is fragrant.

About 1 minute.

When the garlic is fragrant, turn the heat to low and toss in goat cheese.

Stir the goat cheese into the olive oil till it begins to melt and make a sauce. Add in the reserved pasta water and stir well.

Toss the pasta into the pan and stir to coat.

Add in the shrimp and tomatoes and cook until the shrimp are warmed through.

Season well with salt and pepper, squeeze the juice of the lemon and toss.

Sprinkle with parmesan and serve hot.