Symon Sundays: Chicken and Dumpling Soup and Lizzie's Roast Chicken with Salsa Verde

 

On Monday morning I went to a water aerobics class, Aqua Zumba, to be exact.  My friend and I loved the class.  In fact we loved the class more than I can even say.  Afterward we felt great and immediately made plans to go again.  We were both feeling on top of the world.  However, when I woke up Tuesday morning, everything (and I do mean everything) ached.  Apparently Aqua Zumba is an awesome workout because I have NEVER been this sore.....not in all my life.

I had to laugh when I rolled out of bed, planted my foot on the ground, and found that even the arches in my feet were sore. Turns out walking on your tip toes against the current works the muscles in your feet.  The good news is that my feet should be in great shape for flip flops and sandals this year.  The bad news is that I could hardly move yesterday. 

By the middle of the day I was able to move around enough to make Symon's Chicken and Dumpling Soup.  This recipe was possible because it really didn't require too much on my part.  I had already made the chicken stock and cooked the chicken.  It was just a matter of slicing some veggies throwing them in a pot and making some dumplings.  I'm talking quick and easy, and the best part...no squatting involved!  

 Chicken and Dumpling Soup

Adapted from Michael Symon's Live To Cook

Serves 6-8

Soup

1 tablespoon unsalted butter

2 carrots, finely diced

1 onion, finely diced

4 garlic cloves, minced

Kosher salt

4 cups Chicken Stock (homemade preferably)

2 cups shredded chicken

1 bay leaf

Dumplings

1/2 cup chicken fat (skimmed from the top of your homemade stock) 

OR

1/2 cup unsalted butter

1 cup milk

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon grated nutmeg

1 cup all-purpose flour

3 large eggs

Optional garnish: chopped parsley

To make the soup:  Melt the butter in a large soup pot over medium heat.  Add the carrots, onion, garlic, and a good three-finger pinch of salt.  Sweat the veggies, stirring occasionally, for 2 -3 minutes.  Add the stock and bring it to a simmer.  Allow stock to simmer while you make the dumplings.

To make the dumplings:  Combine 1/2 cup chicken fat (or 1/2 cup butter) in a saucepan with the milk and bring to a simmer over medium heat.  Add the salt, pepper, and nutmeg.  Remove the pan from the heat and add the flour, stirring with a heavy wooden spoon until the flour has absorbed all the milk and the resulting dough pulls away from the sides of the pan.  Add the eggs, one at a time, stirring until each eggs incorporated.

Drop, scoop, or cut the dough one tablespoon (I made mine much larger) into the soup.  My method is to wet a cutting board and press portions of the sticky dough into thin sheets about 1/4 inch thick and 1-1/2 inches wide, then cut into about 1/2-inch pieces, and scrape them into the soup.  Add the shredded chicken and simmer all for about 10 minutes, garnish with parsley (if using), and serve.

Notes/Results:  I did alter Symon's recipe quite a bit.  I used the 3lb chicken to make his recipe for homemade chicken stock so that I could use both the chicken stock and chicken fat for the soup and dumplings.  Since my chicken was already cooked, I skipped the step of cooking it in the soup itself.  Additionally, Symon adds both parsnip and celery root to his soup, but there was no way I was running to the store so I just went with what I had on hand.  And finally, I halved the recipe for the soup and used the whole recipe for the dumplings, creating a chicken soup with double the dumplings.  The recipe above reflects my changes.  I'm very glad I let my homemade stock sit overnight in the fridge so that I could use the chicken fat in the dumplings.  I think the chicken fat really helped to give the dumplings, and overall, the soup a great flavor.   This was a perfectly wonderful meal that certainly helped to warm my aching muscles.  I would make it again!

 

Next up is Lizzie's (Symon's wife) Roast Chicken with Salsa Verde.  Let me go ahead and say right now that I didn't do this recipe justice.  I should have used a meat thermometer to make sure it was completely done before I went to serve it, but I didn't.  Instead I cut the chicken open, hoping to serve dinner, and found out that it wasn't done.  Argh!  Note to self: buy a good meat thermometer.  Also, I should know by now that when the inside of your chicken is stuffed full then it usually always takes a bit longer to cook.  In the end it was all good though because this chicken was super moist, really flavorful, and worth repeating.  I believe there are two secrets to why this chicken was so good.

1. The chicken gets salted, liberally, the day before cooking and is refrigerated overnight.
2. The chicken is allowed to come to room temperature for an hour prior to cooking.

Lizzie's Roasted Chicken with Salsa Verde

Adapted from Michael Symon's Live To Cook

Serves 4

1 (3-4-pound) chicken

1 tablespoon kosher salt

1 lemon, thinly sliced and seeded

2 fresh bay leaves

1 small onion, peeled

3 garlic cloves

1 small bunch of fresh thyme

2 tablespoons olive oil

A day before cooking, rinse the chicken inside and out under cold water and pat dry.  Salt it liberally, cover, and refrigerate.

Remove the chicken from the refrigerator an hour before cooking it.  

Preheat the oven to 425F.

Lift the skin off each chicken breast and wedge 3 lemon slices and a bay leaf between the skin and each breast.  Put the onion, garlic, thyme, and remaining lemon in the cavity of the chicken.  Rub the entire chicken liberally with the olive oil.  Put the chicken in an ovenproof saute pan or in a roasting pan breast side up, slide it into the oven, and roast it until the thigh reaches 160F or until the cavity juices run clear, about 1 hour.

Remove from the oven and let rest for 10-20 minutes.  Cut the chicken into 8 pieces and serve with the salsa verde.

Salsa Verde

Makes 1-1/4 cups

1/4 cup thinly sliced fresh flat-leaf parsley

2 tablespoons thinly sliced fresh mint

2 salt-packed anchovy-fillets, rinsed and minced

1 garlic clove, minced

1 shallot, minced

grated zest and juice of 1 lemon

2 tablespoons salt-packed capers, rinsed and chopped

1 jalapeno, seeded and minced (about 1 tablespoons)

1/2 teaspoon crushed red pepper flakes

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Combine the parsley, mint, anchovies, garlic, shallot, lemon zest and juice, capers, jalapeno, red pepper flakes, and olive oil in a bowl and stir to combine.  Add some salt and pepper to taste.

Notes/Results:  I definitely recommend salting the chicken the day before and also pulling the chicken out one hour prior to roasting.  I think this is a great roast chicken recipe and it's one that I would make again.  I'd just be sure to use my meat thermometer next time.

I am submitting both recipes to Symon Sundays which is being hosted by Ashlee of Veggie by Season.


In the meantime I'm off to help my daughter's girl scout leaders lift and move 300 cases of girl scout cookies.  Wish me luck.  If I don't have to squat then I just might make it.  LOL!

Symon's Pork Chili with Potato Pancakes

I've made beef chili, turkey chili, chicken chili, and vegetarian chili.  I've never made chili with pork, until now.  Clearly I've been missing out because Michael Symon's pork chili is delicious.  This is definitely a man's chili, hearty and robust, full of flavor, and great served with Symon's potato pancakes for dunking.

Pork Chili

Adapted from Michael Symon's Live to Cook

Serves 12-14

4 teaspoons coriander seeds, toasted and ground

1 tablespoon sweet smoked paprika

1 teaspoon ground cumin

5 pounds pork cheeks or pork shoulder, cleaned, trimmed, and cubed

Kosher salt and freshly ground black pepper

4 tablespoons extra virgin-olive oil

1 pound slab bacon, cut into 1/2-inch dice

1 onion, finely chopped

3 garlic cloves, minced (I used 6)

2 jalapeno chiles seeded and very finely chopped

2 red bell peppers, cored, seeded, and finely diced

1 (12 ounce) bottle amber ale or porter

2 cups Chicken Stock

1 (28-ounce) can San Marzano tomatoes, with their juice

2 canned chipotles in adobo, seeded and minced

1 pound dried black-eyed peas (1and 2/3 cups), picked over and rinsed

1 small cinnamon stick

Shredded smoked cheddar cheese, for garnish

Fresh cilantro leaves, for garnish

Sliced scallions, white and green parts, for garnish

Creme fraiche, for garnish
Note: I added about 1 cup of black beans because I had them on hand

In a large bowl, combine the coriander, paprika, and cumin and toss with the pork cheeks(or shoulder).  Season with salt and pepper.

In a large enameled cast-iron Dutch oven, heat 2 tablespoons of the oil over medium-high heat.  Add half of the pork and cook, turning as needed, until browned on all sides, about 8 minutes.  Transfer the pork to a plate.  Add the remaining 2 tablespoons of oil and brown the remaining pork.  Transfer to the plate.  Add the bacon to the pot and cook over medium heat, stirring occasionally, until browned and slightly crisp, about 7 minutes.  Add the onion, garlic, jalapenos, and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

Return the pork cheeks (or shoulder) to the pot along with any accumulated juices.  Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas, and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2-1/2 hours.

Season the chili with salt and pepper.  Spoon off the fat from the surface and discard the cinnamon stick.  Serve the chili in bowls.  Pass the smoked cheddar, cilantro, scallions, and creme fraiche at the table.

 Dad's Potato Pancakes

Adapted from Michael Symon's Live to Cook

Serves 8

4 medium russet potatoes (about 2 pounds)

1 large egg, beaten

1/4 teaspoon baking powder 

1 tablespoon all-purpose flour

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 medium yellow onion

8 tablespoons (1 stick) unsalted butter

Preheat the oven to 200F.

Peel the potatoes and keep them submerged in cold water.  In a mixing bowl, whisk together the egg, baking powder, flour, salt and pepper.  Using the large holes on a box grater, grate the onion and add it to the egg mixture.  Grate the potatoes onto a clean kitchen towel and wring as much water out of them as you can.  Add the potatoes to the egg mixture.  Toss so that the mixture is evenly combined.

Heat a medium saute pan over medium heat and melt half of the butter in it.  Using half of the potato mixture, shape 4 pancakes, each about 4 inches of diameter and about 1/2 inch thick.  Saute the pancakes in the butter until each side is golden brown and the interior is cooked through, 15-20 minutes.  Transfer them to a plate lined with paper towels and keep them warm in the oven while you shape and cook 4 more pancakes using the remaining butter and potato mixture.

Notes/Results:  The chili is delicious, satisfying, and full of flavor.  I really love how the pork broke down as it cooked and became rather shredded in the chili.  My chili ended up rather thick, which we liked, but if you like your chili on the thinner side, you could always add more stock.  The potato pancakes made for a nice accompaniment to the chili. However, I made the mistake of making my potato pancakes on the thick side and therefore they weren't real crispy.  Next time, I will be sure to make them on the thin side so they stay nice and crispy.

I am submitting this to Ashlee at Veggie by Season for this round of Symon Sundays.

Michael Symon's Italian Braised Beef with Root Vegetables for Food 'n Flix

This recipe is a huge labor of love. However, fifteen hours later you will have the most deliciously tender, succulent, melt-in-your mouth beef roast with a complex and flavorful sauce served over rigatoni. It will make your family swoon. It will make you want to kiss Michael Symon (assuming you never thought of kissing him before).

When my family sees Symon's cookbook laying on the kitchen counter they know they're in for something good. They also know when they see his book it means that I'll be in the kitchen for awhile and his Yia Yia's Sunday Sauce is no exception. Yia Yia was Symon's maternal grandmother and this is her sauce. A rich homemade tomato sauce that simmers for 8 hours, Symon uses this sauce as a base in many recipes throughout his book, including his Italian Braised Beef with Root Vegetables.
Yia Yia's Sunday Sauce
Adapted from Michael Symon's Live To Cook
Makes 2 quarts, freezes well
1/4 cup olive oil
1 large Spanish onion, finely diced
6 garlic cloves, sliced
1 tablespoon kosher salt, or more to taste
2 28-ounce cans San Marzano tomatoes, with their juice
1 cup dry white wine
2 pounds meaty beef bones (or 2 cups beef broth)
1 bay leaf
1 tablespoon fresh oregano leaves
1/4 teaspoon freshly ground black pepper
1 tablespoon crushed red pepper flakes (optional)

Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onion and cook until transparent, 2 minutes. Add the garlic and salt and cook until everything is soft but not browned, about 3 minutes.

Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, beef bones (or broth), bay leaf, oregano, black pepper, and red pepper flakes, if using. Bring the sauce to a simmer, then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one third.

Taste for seasoning and add more salt if necessary. Remove the bones (if using) and bay leaf. If not using right away, let the sauce cool, then cover, and refrigerate for up to 1 week or freeze for up to 2 months.


Let's talk about a couple key points in making a roast. The first, and most important step, is picking a great roast. If you don't buy a great roast then it won't matter how long you cook it or what you do with it. Symon says to use a rump roast, but after years of experimenting I like to use a shoulder roast, preferably black angus. The shoulder cut is a flat cut, which fits well into most pans or slow cookers, and has good marbling throughout. Marbling is very important! I always check to make sure the roast is fresh, meaning that the roast itself is bright red and the marbling is very white.

The second step in a great pot roast is to SEAR the roast, on all sides. Searing is one of the keys to great flavor.

Another great tip that I learned from Symon is to make sure that when braising, a third of the meat is above the liquid. The meat should not be submerged, so pot size is important. I found that a 9 x 13 dish was the perfect size for this roast.

In the movie The Ramen Girl, the broth for the ramen noodle soup was the heart of the recipe. In Symon's Italian Braised Beef, the sauce is the heart of the recipe. Full of complex and robust flavors, which have cooked and simmered for hours upon hours, it is what makes this recipe so good.

Italian Braised Beef with Root Vegetables
Adapted from Michael Symon's Live To Cook
Serves 6
3 pounds rump roast (NOTE: I used a 4.5lb shoulder roast)
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 carrot, peeled and cut into 1-inch chunks
1 onion, coarsely chopped
1 small celery root, peeled and cut into 1-inch chunks
4 garlic cloves, minced
1 cup red wine
2 cups Yia Yia's Sunday Sauce*make day before
2 bay leaves

Preheat the oven to 300F.

Season the meat liberally with salt and pepper, as much as a day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat, about 2 minutes on each side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrot, onion, and celery root. Brown the vegetables, about 3 minutes, then add the garlic and cook for a minute or two longer.

Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomato sauce, 1 cup water, and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during this time.

Discard the bay leaves before serving. The meat can be removed to a cutting board and sliced if you're serving individual plates, or the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce and vegetables.

*Michael's family served their roast over rigatoni, so I did the same.

Notes/Results: A fabulous and soul-satisfying dish, one to be proud of for sure. The sauce on this pot roast is so sensational, a winning component of the recipe. This roast would be great served on it's own, with polenta, or with mashed potatoes. I served this 4 pound roast over a pound of rigatoni and it was gone in record time. Many hands fought over the leftovers the next day. This recipe will be made again in the coming months.

This recipe is being submitted to Ashlee over at Veggie By Season for the bi-monthly Symon Sundays event.

It is also being submitted to Food 'n Flix, where this month's movie is The Ramen Girl.


And also to the Hearth 'n Soul Blog hop, co-hosted by my friend Heather of girlichef.

Bacon-Wrapped Pan-Roasted Fish and Red Potatoes with Spinach

I wish my pictures had turned out better because this bacon-wrapped fish was so succulent, tender, and moist. I loved every bite of the fish, especially alongside the sliced red potatoes, which were doused in a sauce consisting of three magic words: creamy mustard sauce. Amen!
Bacon-Wrapped Pan-Roasted Fish
Adapted from Live to Cook by Michael Symon
NOTE: Symon uses 8 3-ounce skinless walleye fillets in his recipe
I couldn't find walleye here so I used tilapia
Serves 4
8 3-ounce skinless walleye fillets (I used tilapia)
Kosher salt
1 teaspoon fresh thyme leaves
2 tablespoons unsalted butter, softened
16 strips bacon
1 tablespoon canola oil

Season the fillets with salt and sprinkle with the thyme. Rub on side of each of the fillets with the butter. Rest one fillet on another, buttered side to buttered side, to make four portions. Lay down 4 strips of bacon overlapping the strips. Arrange one portion of fish on top and wrap the bacon slices up and around the fish. Repeat with the remaining bacon and fish portions. Transfer to a large plate, cover with plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 425F.

Heat the oil in an ovenproof saute pan over medium heat. Add the fish fillets to the pan seam side down and saute the fillets to render the bacon, 3-4 minutes per side. Place the pan in the oven to crisp the bacon and finish the cooking the fish, 2-4 minutes. Remove to a tray lined with paper towels to drain before serving.


Red Potatoes with Arugula
Adapted from Michael Symon's Live To Cook
Serves 4-6
Note: I subbed spinach for arugula because I happened to have a mass of it in the fridge.
2 pounds 2-inch red potatoes
Kosher salt
1/2 cup heavy cream
1/2 cup chicken stock
2 tablespoons whole-grain Dijon mustard
2 tablespoons unsalted butter
Freshly ground black pepper
1/4 to 1/2 pound arugula
Put the potatoes in a large pot and add enough water to cover by 2 inches. Season the water well with salt and bring to a boil. Cook until the potatoes are tender when pierced with a knife, 30 to 40 minutes. Drain them and let the moisture steam off. When they're cool enough to handle, peel them if you wish. (Huh? ....who does that?) Cut into 1/2-inch-thick slices.

In a medium saute pan, whisk together the cream, stock, and mustard. Reduce by one-third over high heat, about 5 minutes. Add the potatoes and toss to coat. Stir in the butter and season with salt and pepper to taste. When the cream comes to a simmer, add the arugula (spinach). Continue to cook until the arugula (spinach) is completely wilted, about 45 seconds.

Notes/Results: This bacon-wrapped fish would be a great way to introduce fish to anyone, especially children. The bacon is a decadent touch and adds great moisture and flavor to the fish. This recipe, along with the potatoes, makes for a quick and great weeknight meal.

This recipe is being submitted to Ashlee at Veggie By Season for the Symon Sundays roundup.

Symon's Braised Short Ribs with Orange and Olive Salad

It was late in the evening when I started making these short ribs. My husband was out and the kids were in bed. Ah, quiet time. The perfect time to be in the kitchen. Like a good book, you can get lost in a recipe. The methodical chopping, the sizzling noises, and the intoxicating aromas. If you listen, those ingredients are telling you a story. The story of what's to come.

Last night, in the glorious peace and quiet, I listened. In the end, I didn't really have a choice. All at once, the seductive aromas came screaming at me from across the room. The scent was so promising, so glorious, and so inviting that I couldn't help but sit there and smile. I knew those ribs were going to be fantastic. They were definitely telling me a story. A story with a VERY HAPPY ENDING.

I've made many short ribs over the years and was never really bowled over by them. Symon's short ribs have made me a convert. I have to say that I absolutely loved them. Hands down one of my favorite things I've had lately. I say that a lot, don't I?


Braised Short Ribs
Serves 6
6 pounds meaty beef short ribs on the bone
kosher salt and freshly ground black pepper
4 tablespoons olive oil
2 celery stalks, coarsely chopped
1 carrot, peeled and coarsely chopped
1 large onion, coarsely chopped
1 fresno chile, halved
1/2 cup tomato paste
5 sprigs of fresh thyme
3 salt-packed anchovy fillets, rinsed (I use the equivalent in anchovy paste)
1 bay leaf
1 head of garlic, cloves peeled
1 quart (4 cups) Chicken Stock
2 cups dry red wine (I used Barefoot Cellars Cabernet Sauvignon, $6.99 a bottle)
1/3 cup red wine vinegar

The day before cooking the short ribs, season them with salt and pepper and refrigerate. NOTE: I did take note of this and season the night before. Is it possible that this step really makes a huge difference in flavor? Maybe so.

The next day, remove the ribs from the refrigerator 30 minutes before you want to cook them. (I'm definitely a big believer in letting the meat come down to room temp before cooking)

Preheat the oven to 325F. Heat 2 tablespoons of olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Add half of the short ribs to the pan and cook on all sides until browned, a few minutes for each side. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.

Pour off all but 2-3 tablespoons of fat from the pan. Add the celery, carrot, onion, and chile to the pan along with a large pinch of salt, and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook, stirring, for 2 minutes. Add the stock, wine, and vinegar and bring to a boil. Return the short ribs to the pan, cover, and braise in the oven for 1 hour. (Note: I read in Symon's book that it is very important to use the correct pan when braising. The braising liquid should only cover 2/3rds of whatever you are braising. In my case, the tops of the ribs were peeking out over the sauce).


Lower the oven temperature to 225F and cook for 4 hours, or until the meat is very tender. Remove the ribs to a large bowl and strain the liquid into the bowl. Discard the solids. Refrigerate overnight.


To serve, skim the congealed fat off the liquid and reheat the ribs in the liquid. Remove the ribs to a serving platter and cover to keep warm while you simmer the liquid to reduce it by half. Pour the sauce over the ribs and serve. I served my short ribs over Symon's Soft Polenta with Mascarpone, which is perfectly delicious all on it's own.

Michael Symon's Orange and Olive Salad, recipe sourced by Natashya from Living in the Kitchen with Puppies
* 2 oranges, cut in segments
* 1 shallot, thinly sliced
* 1 cup pitted kalamata olives
* 2 tablespoons capers
* 1 cup packed parsley leaves
* 4 ounces olive oil
* 1 lemon, juiced

For the salad, place all ingredients in nonreactive mixing bowl and toss together.

Notes/Results: The meat on the short ribs was fall off the bone tender and the sauce was so succulent that you could just eat it with a spoon. Full of body and rich flavor, the short ribs went very well with the creamy and cheesy polenta. The salad of oranges and olives rounded out the whole meal, adding a little brightness. All in all, it was a fabulous meal with knock-out aromas. One of my favorite Symon dishes yet.
Note: I also think Symon's recipe for short ribs could easily be adapted to suit a beef roast(I like to use the shoulder cut). A tender beef roast is every bit as good as short ribs and often easier to find, easier to work with, and much more economical. I loved the flavors and the sauce on the short ribs and hope to make a version with a beef roast soon.

I am submitting this to Brenda at Brenda's Canadian Kitchen for her weekly Cookbook Sundays event. I am also submitting this to Ashlee of Veggie by Season for her bimonthly Symon Sundays roundup.

Also, my friend Arlene over at The Food of Love is looking for short rib recipes. If you have a favorite recipe, please send her a link. (You can find her site by clicking on The Food of Love link above.

Symon Sundays meets French Fridays with Dorie

There were some wonderful selections for Symon Sundays this time around. The first one, Crab Tater Tots, was a delicious potato croquette loaded with crab meat, breaded in panko, and deep-fried. OH YEAH! These were delicious sprinkled with a little old bay seasoning and served with homemade tartar sauce. My Mom and I really enjoyed them!
Crab Tater Tots
Serves 6-8
Makes up to 35 tots (I halved the recipe with excellent results)
2 tablespoons unsalted butter
1/4 cup a/p flour
1 large egg
1 cup mashed potatoes
canola oil, for deep-frying
1/2 pound lump crab meat
Panko bread crumbs, for breading
kosher salt

In a small saucepan, combine the butter with 1/4 cup water over high heat. When the water comes to a simmer and the butter is melted, add the flour. Reduce the heat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 to 2 minutes. Remove from the heat. Allow to cool for 5 minutes. Add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. Stir in the mashed potatoes and let cool.

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350F.

While the oil heats, gently fold the crab into the potato mixture; the lumpier the batter the better. Using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. (You should end up with about 35). Roll in the panko. Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes. Drain on paper towels and season with salt.

The second selection for Symon Sundays was the Ohio Creamed Corn with Bacon. I was still able to find corn on the cob, but I paid a premium for it, $5 for 4 ears. My family and I loved this recipe though, so I have to say that it was worth the inflated price.
Ohio Creamed Corn with Bacon
Adapted from Live To Cook by Michael Symon
Serves 4-6
5 ears of corn
1 teaspoon EVOO
1/4 pound thick-cut bacon, cut into 1-inch strips
1 medium yellow onion, diced
1 garlic clove, minced
1 teaspoon kosher salt, or more to taste
1/2 recipe Corn Cob Stock (if you'd like the recipe, leave me a comment)
1/2 cup creme fraiche (I used 2% milk)
1 tablespoon unsalted butter
1/2 cup chopped fresh cilantro
Grated zest of 1 lime
Cut the kernels from the cobs and set the kernels aside. (Use the cobs to make the stock).

Heat a large saucepan over medium heat and glaze the bottom with the olive oil. Add the bacon and cook, stirring as needed, to render the fat and brown the pieces, 5 minutes. Add the onion and sweat it for about 45 seconds. Add the garlic and continue to cook, stirring, for another 30 seconds. Add the reserved corn and the salt and cook for 2 minutes.

Pour in the corn cob stock and bring to a simmer. Cook until the liquid reduces to approximately 1 cup, 10 minutes. Add the creme fraiche (milk, in my case) and simmer until the mixture begins to thicken, about 3 minutes. Stir in the butter. Remove the pan from the heat and stir in the cilantro and lime zest. Season with salt if needed before serving.

On Friday, I was supposed to post this Hachis Parmentier for French Fridays with Dorie. I tried. I wrote the post. I hit publish. I repeated these actions several times. Without using expletives, let's just say that Blogger had other plans.
Moving on, this is a wonderful French rendition of a meat and mashed potato pie, sans veggies. I opted to make a variation of Dorie's recipe using ground beef and 1/2 pound spicy sausage. The meat filling was exceptionally aromatic and flavorful and the mashed potato topping was light and airy. I topped mine off with a delicious French Comte cheese. Golden brown on the edges with cheese and butter, this was a definite family pleaser when placed on the dinner table.

I am submitting both Michael Symon recipes to both Brenda of Brenda's Canadian Kitchen for her Cookbook Sundays event and also to Ashlee of Veggie by Season who is the host of our wonderful Symon Sundays event.

Michael Symon's Mom's "Bellybuster" Lasagna

This lasagna is definitely a bellybuster! In total there is four pounds of meat, three pounds of cheese, one pound of lasagna noodles, as well as some other seasonings and flavorings. This recipe for lasagna was the recipe that Michael Symon grew up eating every Wednesday night, his Mom's recipe.

Michael says that he could smell the lasagna baking from houses away and I believe it. It was a cool day when I made this lasagna and I had all the windows open. My daughter and her friends were playing outside. Once the meat hit the pan and began to sizzle there were two ten year old boys standing at my window. I had to laugh. I always knew that most men loved meat. I guess I just didn't know that it started at such an early age.

Michael says "You could smell the lasagna baking houses away, and Wednesday was the only night of the week that I was more than happy to come in from outside and be early for dinner."

Mom's Lasagna
Serves 8 (easily serves 10 to 12)
1/2 cup olive oil
1 onion, diced
4 garlic cloves, minced
kosher salt
1 pound pork neck bones (**note below)
1 pound ground veal
1 pound ground beef
1 pound spicy Italian sausage, loose or removed from the casing
1/2 cup dry white wine
4 cups chopped peeled tomatoes, or 1 28-ounce can San Marzano, with their juice
3 bay leaves
1 pound dried lasagna noodles
2 pounds whole-milk ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
2 large eggs
1 pound fresh mozzarella cheese, grated
1/2 cup grated Parmesan cheese

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, 2 minutes. Add the neck bones and brown them, about 5 minutes. Add the ground veal and beef and sausage, season with another healthy pinch of salt, and continue cooking until the meat is browned, about 10 minutes. Add the white wine, tomatoes and their juice, and the bay leaves, scraping the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with the salt and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.

Bring a large pot of water to a boil. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.

Meanwhile, in a medium bowl mix together the ricotta, parsley, basil, oregano, and eggs with a pinch of salt.

Preheat the oven to 350F.

In a lasagna pan 9X13 inches is optimal - ladle about 1 cup sauce on the bottom. Arrange a layer of noodles on this followed by a layer of sauce and then some of the ricotta mixture, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.

Cover the lasagna with foil and bake for 1 hour. Uncover and bake for 30 minutes. Let cool for 30 minutes before cutting and serving.

I served the lasagna with a green salad and Michael's Red Wine Vinaigrette.

Red Wine Vinaigrette
Makes About 1-1/2 cups
1 tablespoon minced shallot
1 teaspoon minced garlic
1/2 cup red wine vinegar
1/2 teaspoon kosher salt
1-1/4 cups extra-virgin olive oil
1 tablespoon chopped toasted almonds (optional)
1 teaspoon diced seeded fresno chile pepper (optional)
2 tablespoons sliced fresh mint (optional)
Combine the shallot, garlic, vinegar and salt in a medium mixing bowl. Whisk in a few drops of the oil and then begin adding the oil in a thin stream, whisking continuously. After all the oil has been incorporated, whisk in any optional ingredients you may be using.

Notes/Results: The lasagna received rave reviews. My husband was more than pleased with this meaty version and declared it delicious. You could really taste both the flavors from the beef, as well as the pork. This is not a super saucy lasagna. Since the meat and tomato mixture simmers for 2 hours most of the tomato sauce cooks out. We enjoyed this most served on tomato sauce or with extra tomato sauce poured on top. Michael's Red Wine Vinaigrette and a green salad was the perfect accompaniment.

This brings me to my question regarding pork neck bones. Have any of you ever cooked with them? If so, what did you think?

I chose Michael's lasagna recipe because I was curious about using pork neck bones. I didn't anticipate any issues with them, but found that the bones splintered off into several small pieces after simmering for 2 hours. Does anyone know if this is a common problem when using pork neck bones?

I am submitting this to Symon Sundays hosted by Ashlee of Veggie By Season.

I am also submitting this to Brenda of Brenda's Canadian Kitchen in celebration of her Cookbook Sundays event.

Michael Symon Meets Mark Bittman Over One Delicious Breakfast

Michael Symon, the tattooed Iron Chef from Cleveland, Ohio. Mark Bittman, the respected author and minimalist.

On the surface, they really don't look to have much in common. However, we know that both of them can cook AND when you put them both together....YOU GET THE MOST AMAZING BREAKFAST!

Introducing Mark Bittman's Frittata with Michael Symon's Homemade Pork Sausage, topped with Creamy Mascarpone cheese and Symon's Red Pepper Relish. On the side, Bittman's addictive Boiled and Buttered New Potatoes. This breakfast was the bee's knees, an A+, a home run....knocked clear out of the park. Best thing I've ate in sometime.

The frittata couldn't be simpler yet it was absolutely dreamy and amazing. Loaded with garlicky homemade pork sausage, red pepper relish, and the creamiest Mascarpone cheese. It was so indulgent, rich, and creamy. I savored it down to the last bite.
Bittman's Basic Frittata with Symon's Homemade Pork Sausage, Mascarpone & Red Pepper Relish
Adapted from How To Cook Everything
2 tablespoons butter or olive oil
5 or 6 eggs
salt and freshly ground black pepper to taste
Minced fresh parsley leaves for garnish
Add in's :
1/2 pound of Michael Symon's Loose Pork Sausage*
About 4 ozs. Mascarpone Cheese
5-6 tablespoons Michael Symon's Red Pepper Relish*
Preheat the oven to 350F. Place the butter or oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium. While it's heating, beat together the eggs, salt and pepper. When the butter melts or the oil is hot, pour the eggs into the skillet and turn the heat to medium-low. Crumble in 1/2 pound of Symon's loose sausage (reserving a few tablespoons for decorating top). Sprinkle about 2-3 tablespoons of Symon's Red Pepper Relish all across the top of the frittata. Spoon on 4-5 tablespoons of the Mascarpone Cheese all across the top of the frittata so that each serving has a dollop on top. Cook, undisturbed on the stovetop for about 10 minutes, or until the bottom of the frittata is firm.

Transfer the skillet to the oven. Bake, checking every 5 minutes or so, just until the top of the frittata is no longer runny, 10-20 minutes more. Garnish with reserved sausage, dollop with extra Mascarpone, and sprinkle on some more of the Red Pepper Relish. Enjoy!!

Michael Symon's Pork Sausage can be made in three ways: stuffed into casings, crumbled or made into patties. I chose to crumble mine and was astounded at the wonderful garlicky flavor. It is absolutely delicious and really easy too!
Symon's Pork Sausage
Adapted from Live To Cook
Makes about 2 pounds, or about 8 6-inch links; serves 6-8
1-1/2 pounds pork shoulder, diced
1/2 pound pork fatback, diced
1 tablespoon sugar
1 tablespoon kosher salt
3 garlic cloves, minced
1-1/2 teaspoons fennel seeds, toasted
4 feet of hog casings (optional) soaked in water for at least 30 minutes and then flushed with water
Combine the meat, fatback, sugar, salt, garlic, and fennel seeds in a bowl. Cover and refrigerate overnight. (NOTE: I used one pound fresh ground pork and reduced the recipe in half. I mixed all this together, chose to serve it crumbled and skipped the steps below because I don't have a meat grinder.)

About 30 minutes before grinding, place all the equipment in the freezer to get cold.
Grind the sausage mixture through a small die and return it to the refrigerator to cool for 30 minutes.

Using the paddle attachment on your mixer, mix the sausage on low speed for 30 seconds. Raise the speed to medium and add 6 tablespoons cold water. Mix for another minute or two and bring everything together.

At this point you have three options. You can stuff it into casings, form it into patties, or crumble it. The sausage will keep for up to 1 week covered in the refrigerator, or freeze for up to a month. Cook to an internal temperature of 150F before serving.

Symon's Red Pepper Relish is a wonderful condiment to have on hand for eggs, sandwiches, soup, fish and even chicken.
Symon's Red Pepper Relish
Adapted from Live To Cook
Makes 2 cups
1 tablespoon olive oil
1/2 small red onion, finely diced
2 garlic cloves, minced
kosher salt
2 red bell peppers, cored, seeded, and finely diced
2 jalapenos, seeded and diced
1 tablespoon coriander seeds, toasted
1/4 cup packed dark brown sugar
1/4 cup white wine vinegar
1/2 cup fresh orange juice (I used lemon juice)
1/2 cup chopped fresh cilantro
Heat a medium nonreactive saucepan over medium-low heat. Add the olive oil to glaze the bottom of the pan. Add the onion, garlic, and a pinch of salt and sweat until the onion begins to soften, about 2 minutes. Add the bell peppers and jalapenos and sweat for 2 more minutes. Add the coriander seeds and cook for another 30 seconds.

Add the sugar and vinegar and cook, stirring, until the sugar dissolves. Add the orange juice (lemon juice) and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes. Remove from the heat and allow the relish to cool to room temperature. Season with salt to taste and fold in the cilantro. Refrigerate for up to 1 month (it will never last that long)!

I am submitting Bittman's Frittata and his Boiled New Potatoes to I Heart Cooking Clubs for this week's Potluck Theme.

I am submitting Symon's Pork Sausage and Red Pepper Relish for the Symon Sundays even hosted by Ashlee of Veggie by Season. Head on over there later today to see how everyone enjoyed their sausage and relish.


Each Sunday, my friend Brenda at Brenda's Canadian Kitchen, hosts an event celebrating all cookbooks. I am also submitting this to her Cookbook Sundays.

Symon's Linguine with Heirloom Tomato, Capers, Anchovies, and Chile

On a day like today, I thought we could all benefit from a picture of the one and only super smiley Iron Chef Michael Symon. This is a guy who really knows how to enjoy himself. His smile. His laugh. It's infectious. Doesn't he look like he would be fun to have around in the kitchen?

Imagine this. Michael Symon is standing in your kitchen. He's making his recipe for egg yolk pasta dough which contains nine egg yolks. (You know that's some delicious pasta). You smell breadcrumbs toasting on the stove and you see colorful summery heirloom tomatoes, lots of sliced garlic, deliciously salty and briny capers, and anchovies. Could it get any better? After all, isn't pasta the way to anyone's heart?

Yes. I'm convinced that pasta is the way to anyone's heart. Man, woman, child, and maybe even the family dog. If you aren't lucky enough to find Chef Michael Symon in your kitchen, then this recipe for Linguine with Heirloom Tomato, Capers, Anchovies, and Chile is the next best thing. You're really not settling for less, right? One doesn't settle for pasta. Pasta is so much more than a consolation prize.

Linguine with Heirloom Tomato, Capers, Anchovies, and Chile
Adapted from Live To Cook by Michael Symon
Serves 4-6
Kosher Salt
1 cup dried bread crumbs, preferably homemade
1 tablespoon olive oil (I used one teaspoon)
3 garlic cloves, sliced (I say goodfellas thin)
1 teaspoon crushed red pepper flakes (I say live a little and add some more)
Egg Yolk Pasta Dough or one pound storebought linguine
1 large brandywine heirloom tomato, peeled, seeded, and diced (1 cup)
6 salt-packed anchovies, filleted, and minced
1 tablespoon salt-packed capers, rinsed and patted dry (I used 2 tablespoons)
1/4 cup extra-virgin olive oil (I used 1/8 cup)
1/4 cup sliced fresh flat-leaf parsley leaves

Bring a pot of water to a boil for the pasta and add salt until it tastes seasoned. Toast the bread crumbs in a dry skillet over medium heat, tossing as needed, until lightly browned, about 3 - 4 minutes. Remove from heat.

Heat the olive oil in a large saute pan over medium heat. When the oil is hot, add the garlic and sweat it for 2 minutes. Add the red pepper flakes and cook for another 30 seconds.

Drop the pasta in the boiling water and cook until al dente, about 2 minutes for homemade.

Meanwhile, add the tomato, anchovies, and capers to the saute pan, bring to a simmer, and cook for 2 minutes, or until the tomato has released its juices and the anchovies have melted into the sauce. Remove the sauce from the heat and add the extra-virgin olive oil and parsley.

Strain the pasta and add it directly to the sauce. Toss well before dividing among four bowls. Top with the bread crumbs.

Notes/Results: Absolutely delicious! How could it not be? Fresh, summery, salty, spicy, light and totally addictive. I used regular store-bought pasta and reduced the olive oil for sauteing from 1 tablespoon down to 1 teaspoon. Instead of adding in 1/2 cup olive oil at the end, I reduced it down to 1/8 cup. This reduced amount of olive oil was more than enough. I would have loved to have made Symon's egg yolk pasta, but it's not really in the cards for me since I've been watching what I'm eating. Using the store-bought pasta helped to make this recipe healthier. If you're scared of anchovies, don't be. I like to use anchovy paste in place of real anchovies. All you need is 1/2 teaspoon anchovy paste in place of 2 whole anchovies. For this recipe I used 1-1/2 teaspoons anchovy paste. I didn't even tell my daughter or husband. They didn't notice - at all!

This is my submission to this round of Symon Sundays hosted by the lovely Ashlee of Veggie by Season.

I'm also submitting this pasta to the wonderful Brenda of Brenda's Canadian Kitchen for her Cookbook Sundays roundup.

Sopressata Sandwich with Fried Egg and Pizza Pasta

Spicy fried soppressata (or salami), prosciutto, fried egg, gooey mozzarella, paper-thin slices of red onion, fresh basil, and Michael Symon's Shasha Sauce are sandwiched between crispy golden sourdough bread to make one decadent sandwich. This is a sandwich that is fitting for breakfast, lunch or dinner. So many flavors in this sandwich, it is definitely a winner.
Soppressata Sandwich with Fried Egg and Shasha Sauce
Adapted from Michael Symon's Live to Cook
Serves 1
2 paper-thin slices red onion
4-6 thin slices soppressata or dry-cured Italian Salami
1 large egg
2 slices prosciutto
2 thin slices fresh mozzarella
2 thick slices sourdough bread, toasted or grilled
4 large fresh basil leaves
2 tablespoons Shasha Sauce (recipe follows)
Soak the onion in a small bowl of ice water for 2 minutes. (Takes the raw bite out)

While the onion is soaking, in a medium nonstick saute pan over low heat, fry the soppressata over medium-high heat until lightly crisp and some fat has rendered, about 2 minutes per side. Remove it to a plate. In the same pan, fry an egg sunny-side up.

While the egg is cooking, drain the onion slices and layer the soppressata, prosciutto, mozzarella, and onion slices on a slice of bread. Top with the other slice and place the sandwich in the pan next to the egg, pressing down on the sandwich with the palm of your hand. When that side is lightly toasted, about 3-4 minutes, flip the sandwich and toast the other side.

Remove the sandwich to a cutting board, and open the sandwich. Lay down the basil leaves, place the egg in the center, and spoon on the Shasha sauce. Close the sandwich and slice it in half to serve.

Michael Symon's Shasha Sauce is a well-loved family recipe made from hot banana peppers, garlic, yellow mustard, white wine vinegar, sugar and all-purpose flour. It is tangy, sweet, and mildly hot and while I did not enjoy it on it's own, it really did compliment the Sopressata sandwich well.
Shasha Sauce
Adapted from Michael Symon's Live to Cook
12 hot banana peppers
4 garlic cloves
1 cup yellow mustard
1 cup white wine vinegar
3/4 cup sugar
1/3 cup all-purpose flour
Slice the top of the peppers and coarsely chop them. Toss them into a food processor with the garlic, mustard, and vinegar, and puree.

Pour the puree into a nonreactive saucepan, add the sugar, and bring to a boil over high heat. Lower the heat and simmer for 30 minutes.

Mix the flour and 1/2 cup water to a smooth paste. Whisk it into the simmering liquid and return the mixture to a simmer. Cook for 20-30 minutes, stirring regularly until very thick. Let the sauce cool, pour it into a nonreactive container, and refrigerate for up to 1 month.

I guess I'm celebrating my love for Italian cured meats this week because I also made this Pizza Pasta Casserole which I found over on Tina's site, Life in the Slow Lane at Squirrel Head Manor. This is such a fun recipe and can be customized with whatever toppings you enjoy on your pizza.

Browned Italian sausage, pepperoni, cooked pasta, onion, green peppers, mushrooms, pizza sauce and both cheddar and mozzarella are layered into a slower cooker and cooked on low for 3 hours. You can definitely make this recipe your own by tossing in extra veggies or meats. The next time I make it I'd love to try black olives, artichoke hearts, maybe spinach. The sky's the limit! Head on over to Tina's site by clicking HERE for the recipe. Thanks Tina for a great recipe! This was a definite family pleaser.

I am submitting the Pizza Pasta Casserole to I Heart Cooking Clubs for this week's Lunch Box theme.


I am submitting Michael Symon's Sopressata Sandwich to my friend Deb @ Kahakai Kitchen for her Souper Sundays roundup.

Both the Sopressata Sandwich and Shasha Sauce were for this round of Symon Sundays hosted by Ashlee of Veggie By Season.