Do you know any vegetarians? Of course you do.  There's your temperamental teen-age niece, boomer parents, or in my case a four-year old who leans towards vegetarian eating habits and is gluten-free to boot.

A recent survey claims that 3% of Americans are said to be practicing a vegetarian diet, and many of those vegetarian's live in homes with meat eaters.  This clash of the palates can often lead to dinnertime drama and fights over what to cook. 

And who wants to cook two completely different meals? While some may not mind that additional work in the kitchen, in today's world where time is always of the essence a better solution is definitely needed. Enter cookbook author Ivy Manning.  She's learned first hand how to deal with this conundrum: she's a carnivore and her husband is a vegetarian.  Fortunately, for those of us with mixed-diet homes, she decided it was time someone wrote a cookbook with real choices. In her newest release, "The Adaptable Feast", she shares how easy it is to prepare meals that everyone can enjoy. 

Her technique is pretty straight forward; prepare meals as you normally would, which for the most part means including a starch, protein, and vegetable, but find finding a suitable substitute for the protein portion so that the meal pleases both vegetarians and omnivores is portion.

For example in her Chili with Cornbread Biscuit topping recipe (see below), she prepares a  spicy chili with corn, squash, and beans for the vegetarians. For the omnivores she simply adds a little ground buffalo meat to a separate serving. Both dishes are topped with the Cornbread topping.

All it takes is a little creative thinking, two different meals without all the fuss. 

Another great example is the Roasted Squash or Shrimp Bisque (see recipe below), you start out by making a vegetable based Squash soup using silken tofu instead of cream to give it that silky consistency that we love so much in a bisque. When the soup is finished you set aside enough for your vegetarians then add in some shrimp with a quick shrimp stock to the remaining soup which adds another dimension of flavor for the meat eaters. 

These recipes, as with the others in Adaptable Feast, are the perfect compromise for mixed-diet homes. 

Chili with Cornbread Biscuit Topping

From Adaptable Feast by Ivy Manning, Sasquatch Books 2009

Serves 1 to 2 vegetarians and 3 omnivores

The combination of corn, squash, and beans makes this spicy chili much more interesting than the rather uninspired (and sodium-laced) canned chilis we are all familiar with. I add ground buffalo meat to the omnivore portion; buffalo has more flavor and less fat than traditional ground beef. both versions are capped with a fluffy cornbread biscuit topping to make this much jazzier than your everyday bowl o' soup.

Chili:

• 2 tablespoons vegetable oil
• 2 cups chopped onion
• 1 Anaheim chile, seeded and chopped
• 1 tablespoon minced garlic
• 2 tablespoons New Mexican chile powder
• 5 teaspoons ground cumin
• 1 teaspoon paprika
• 2 pinches ground cloves
• One 28-ounce can diced tomatoes with juice
• 1 1/2 cups Roasted Vegetable Stock (page 227) or packaged
• vegetable stock
• 1 teaspoon brown sugar
• 1 teaspoon salt
• 1 cup corn kernels, fresh or frozen
• One 15-ounce can pinto beans, rinsed and drained
• 1 cup peeled and finely diced winter squash (see tip)
• 1 pound ground buffalo meat or lean ground beef, browned
• and drained
  

Topping:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/3 cup cold butter, finely diced
• 2/3 cup plus 1 tablespoon buttermilk
• 1 cup grated cheddar cheese

1. Heat the oil in a 3-quart oven-safe sauté pan or skillet over medium heat. Add the onions and chile and sauté until the onions are translucent and begin to brown, about 10 minutes. Add the garlic, chile powder, cumin, paprika, and cloves; continue to sauté for 1 minute. Add the tomatoes, stock, brown sugar, and salt and bring to a simmer. Cover, reduce the heat to maintain a gentle simmer, and cook for 30 minutes. Stir in the corn and beans and continue to cook over low heat.

2. Preheat the oven to 350 degrees F. Whisk together the flour, baking powder, cornmeal, and salt in a medium mixing bowl. Add the butter and rub it into the flour mixture with your fingertips until the butter is in tiny pieces. Add the buttermilk and toss with a fork until the dough begins to come together. Gather the dough with your hands and knead it gently on a lightly floured surface 2 or 3 times to create a cohesive dough. Divide the dough into 7 pieces and flatten them into 2- to 21/2-inch-round biscuits about 1/2 inch thick.

3. Vegetarian: Ladle 2 cups of the chili into a 1-quart baking dish and stir in the squash. Top with 2 biscuits and 1/4 cup of the cheese.

4. Stir the browned meat into the remaining chili. Place the remaining 5 biscuits on top of the chili in the sauté pan, spacing the biscuits 1 inch apart (they will expand while baking). Sprinkle with the remaining cheese.

5. Transfer both the pan and baking dish to the oven. Bake until the biscuits are golden brown and a knife inserted in the center of the largest biscuit comes out clean, about 30 minutes. Serve immediately.

Tip: If peeling and dicing winter squash is on your list of least favorite chores, take heart! Uncooked diced squash is available in the freezer section of grocery stores and can be used instead.

Roasted Squash or Shrimp Bisque

From Adaptable Feast by Ivy Manning, Sasquatch Books 2009

Serves 2 vegetarians and 4 omnivores

Bisques are an elegant French invention that often feature shrimp or lobster and always tip the scale of creamy luxuriousness and calories. this soup has a similar silky texture, but it is thick and creamy thanks to protein-rich silken tofu, not cream. a touch of curry powder gives the vegetarian bisque its earthy flavor; the omnivores' version is shellfish-errific thanks to chopped shrimp and a simple stock made from shrimp shells.

• 1 1/2 pounds butternut or other winter squash, such as Hubbard
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 8 ounces shrimp, peeled and deveined, shells reserved
• 1 chicken bouillon cube, crumbled
• 11/2 cups water
• 11/2 cups chopped onion
• 1 small leek, white and green parts only, chopped
• 1 large carrot, finely chopped
• 1 medium celery stalk, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 3 to 4 cups Roasted Vegetable Stock (page 227) or packaged
• vegetable stock
• 1 bay leaf
• 8 ounces silken tofu, drained
• 4 teaspoons dry sherry
• Cayenne
• 2 pinches curry powder
• Chopped chives for garnish
  

1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Peel the squash, halve it lengthwise, and scrape out the seeds and stringy bits. Cut the flesh into 1-inch cubes and toss with 1 tablespoon of the oil. Place on the prepared baking sheet, sprinkle with the salt and pepper, and roast until the cubes are tender, about 40 minutes. Turn on the broiler and broil the cubes until they are browned and caramelized around the edges, about 3 minutes. Remove and set aside.

2. While the squash is roasting, put the shrimp shells, bouillon cube, and the water in a small saucepan. Bring to boil, reduce the heat, and simmer gently for 20 minutes. Strain and set aside.

3. Heat the remaining tablespoon of oil in a soup pot over medium heat. Add the onions, leeks, carrots, and celery and cook, stirring occasionally, until the vegetables have softened, 8 to 10 minutes. Add the garlic and tomato paste and sauté until fragrant, about 1 minute. Add the wine and bring to a simmer, scraping browned bits from the bottom of the pan, and cook until reduced by half, about 2 minutes. Stir in the squash, 3 cups of the vegetable stock, and bay leaf. Reduce heat to a maintain a gentle simmer. Cover and cook for 20 minutes. Remove the bay leaf. Add the tofu and blend with an immersion blender, or blend in batches in a blender with the lid slightly ajar to allow steam to escape. Return to the pot, stir in the sherry, and season with salt, pepper, and cayenne.

4. Vegetarian: Transfer 2 cups of the bisque to a small pan. Add the curry powder and enough vegetable stock to reach the desired onsistency. Keep warm over medium-low heat.

5. Add the strained shrimp-shell stock and shrimp to the remaining bisque in the pot and bring to a gentle simmer over medium heat. Cook until the hrimp are cooked through, about 3 minutes.

6. Divide the soups among the bowls, sprinkle with the chives, and serve.

About Adaptable Feast

After marrying a vegetarian, meat-lover Ivy Manning developed a collection of recipes that each had a "fork in the road" to a few vegetarian servings of a meaty dish or a few omnivore servings of a vegetarian dish. Over the years, the author has assembled a diverse and delicious array of recipes from cuisines worldwide that are flexible enough to accommodate everyone at the table. Typical entries in this beautifully illustrated cookbook include elegant Japanese Eggplant and Halibut with Miso Glaze, and a sumptuous Spaghetti Carbonara for gourmands of all persuasions.

Available at Amazon.com

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I recently had the opportunity to attend a phenomenal food writers conference in New York City where I listened to a panel on wine & spirits writing that featured cookbook author Kara Newman. Although I was remiss in introducing myself to Ms. Newman I did have an opportunity to check out her recently released book Spice & Ice and was thrilled to hear that she was going to be holding a “Virtual Cocktail Party”. 

The party commences on Wednesday, March 3rd with several bloggers and food writers recalling their experiences making one of the fun drinks from Kara’s book.  My real life cocktail for the virtual party included an entire brunch centering on the Red Dawn cocktail (see recipe below). 

This drink is not your mother’s Bloody Mary, all of the cocktails in Kara's book focus on the “spice” element, spicy savory flavors instead of sweet and this one is no exception.  The Red Dawn cocktail gives you the familiar flavor profile that you love in a Bloody Mary and it's frightfully easy to make. One ingredient that pulls it all together is Harissa.  Harissa is a Moroccan chili paste whose components easily replace the traditional tabasco, lemon juice, worcestershire, and celery salt combination that is normally found in a Bloody Mary. 

But please do not take my word for it.  You’ve got to try this drink for yourself. 

I've also listed a few brunch recipes below that are the perfect compliment to the Red Dawn.

Red Dawn

Spice & Ice by Kara Newman, Chronicle Books 2009.

Yield: 1 drink

While this makes a fabulous brunch drink (hence the name), and it’s less work than a traditional Bloody Mary, enjoy this harissa-spiked libation any time of day. Harissa is a Tunisian hot sauce or paste made with smoked chile peppers, garlic, olive oil, and spices like cumin or coriander. (Get harissa in a tube for longest shelf life). Masochist alert: double the amount of harissa if you dare!

2 ounces Citron-infused vodka
4 ounces Tomato juice
1/2 teaspoon Harissa
Lemon wedge, for garnish

Combine first three ingredients in a glass filled with ice, and garnish with lemon wedge.

Brunch recipes that pair well with the Red Dawn

Savory French Toast (Martha Stewart Living, April, 2001) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Winter Fruit Salad With Star Anise (La Cucina Italiana, December, 2007) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Crab Eggs Benedict (Sunset, December, 2006) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

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A few months back the armchair traveler in me found a new place to add to my "Must Visit" list. That place was Big Sur, California. I recently had a chance to re-visit that idyllic place with the book "My Nepenthe" by writer and food stylist Romney Steele.  My Nepenthe is a wonderful combination of memoir and cookbook.  It tells the story of Romney's grandparents, Billy and Lolly Fassett, who founded Nepenthe Restaurant and Cafe Kevah in Big Sur, CA.  Nepenthe Restaurant became a favorite place to visit and temporary home to many writers, artists, and musicians throughout the 1950's and 60's.  But, more importantly, My Nepenthe talks about Romney's experiences growing up there and how so much of who she is today is because of her time spent in Big Sur.  

Big Sur was and still is one of the those places that allows you to really be who you are meant to be.  A culture and environment that is conductive to creativity, and if we're talking about it here on Project Foodie that also means great food.  The Food at Nepenthe was just as important to Big Sur as the people that passed through and like many of us, there are meals that take Romney back to some of the best times of her life, mainly those times spent at Big Sur.  

Truly a girl after my own heart, Romney shares with us her recipe for the Meyer Lemon Tart (recipe below). A simple yet elegant dessert that works every time. I'm always looking for a way to make use of my favorite tuber, the sweet potato, and her Sweet Potato Gratin (recipe below) showcases its versatility in savory dishes beautifully.

Sweet Potato Gratin

From My Nepenthe: Bohemian Tales of Food, Family, and Big Sur by Romney Steele (Andrews McMeel Publishing, 2009)

Serves 6 to 8

Here is a more elegant version of my grandmother's cheesy potato bake, and yet it is as simple to make. Serve alongside any main course, or on its own with a brightly dressed salad to counterpoint the richness of the cream.

• 1 cup whole milk
• 2/3 cup heavy cream
• 1 clove garlic, peeled
• 1 sprig fresh thyme
• Dash grated fresh nutmeg
• 2 pounds sweet potatoes, preferably garnet yams, peeled
• 1 pound Yukon Gold or Yellow Finn potatoes, scrubbed
• 2 tablespoons butter, plus more for buttering the dish
• Salt and freshly ground black pepper
• ¾ cup grated Gruyère cheese
• ¼ cup freshly grated Parmesan cheese
• 1 or 2 tablespoons chopped fresh thyme
  

Preheat the oven to 375°F. Lightly butter a medium gratin dish.

In a medium saucepan, combine the milk, cream, garlic, thyme sprig, and nutmeg and heat to just under a boil. Remove from the heat, cover, and steep for 10 minutes. Strain.

Thinly slice the sweet potatoes, using a mandolin or a very sharp knife. Similarly slice the unpeeled Yukon Gold potatoes. Layer half of each in the prepared gratin dish, gently pressing down as you go. Dot with 1 tablespoon butter and season with salt and pepper. Sprinkle with half the Gruyère, half the Parmesan, and half the thyme. Repeat with the remaining potatoes, butter, herbs, salt and pepper, and cheeses.

Pour the cream mixture over the top.

Cover tightly with aluminum foil and bake for 50 minutes. Uncover, increase the temperature to 400°F, and continue baking for 15 to 20 minutes, until the potatoes are cooked through and the top is golden. Let sit 5 minutes before serving.

Meyer Lemon Tart

From My Nepenthe: Bohemian Tales of Food, Family, and Big Sur by Romney Steele (Andrews McMeel Publishing, 2009)

Makes 1 (8 or 9-inch) tart, serving 8 to 10

Sweet Dough:

• ½ cup (1 stick) butter, softened
• 4 tablespoons confectioners' sugar
• Pinch salt
• 1 cup flour

Lemon Curd:

• 5 or 6 Meyer lemons (about 1 cup juice)
• 3 eggs plus 3 egg yolks
• 7/8 cup granulated sugar, or to taste
• 4 tablespoons butter
  

A lemony custard tart is always a crowd pleaser and looks beautiful on display. It is often made around the holidays at the restaurant and is one of my most favorite desserts to make at home. The sweet dough crust is easy and simply pressed into the pan, making it a snap to put together.

To make the dough, beat the butter with the sugar, salt, and flour until just
combined. Press the dough evenly into a 9-inch round fluted tart pan. Freeze the prepared tart shell for at least 30 minutes before baking.

Meanwhile, make the lemon curd. Zest half the lemons (setting the zest aside), then extract the juice from all the lemons to make about 1 cup. In a medium nonreactive, heatproof bowl, whisk the eggs and sugar until well combined, then whisk in the lemon juice.

Place the bowl over a gently simmering pot of water and whisk continuously until it begins to thicken, about 5 minutes. Whisk in the butter in pieces; cook, stirring frequently, until the curd coats the back of the spoon, another 5 minutes or so. This is a good time to taste and adjust the sweetness, as needed.

Strain the curd into a separate bowl, then whisk in the zest. Press a piece of plastic wrap on the surface while cooling.

Preheat the oven to 375°F.

Bake the tart shell for 20 to 25 minutes until golden brown. Cool slightly, then spoon the lemon curd into the shell, spreading evenly with a spatula. Bake for 7 to 10 minutes, until just set but still slightly jiggly in the middle.

Serve chilled with a dollop of lightly whipped cream or with fresh berries.

About My Nepenthe

Located on the Big Sur cliffs 808 feet above the Pacific Ocean, Nepenthe Restaurant boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. Angular mountains plunge into the crashing surf below, and on a clear day there is no limit to the scenery, unspoiled and immense in nature. Opened in 1949 by the Fassett family, the restaurant is nestled among native oak trees and a historic log cabin (now faced by brick) that was once owned by Orson Welles and Rita Hayworth.

Available at Amazon.com  

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Linguine with Zucchini and Onions from Thiry Minute Pasta by Giuliano Hazan

There seems to be an entire new generation of people out there who really want to learn how to cook and here at Project Foodie we were lucky enough to get our hands on a few good cookbooks that are ideal for those just starting out.

Get Cooking by Mollie Katzen (Harper Studio, 2009)

amazon.com

amazon.com

amazon.com

amazon.com

Crispy Pan-Fried Fish Fillets

From Get Cooking by Mollie Katzen (Harper Studio, 2009)

Utterly simple is the principle behind these classic crunchy-coated fish fillets. The process is surprisingly easy, once you set up the little assembly line of beaten egg and seasoned breadcrumbs. This fish cooks quickly and needs to go directly from the stove to the table without passing Go, so have your side dishes ready ahead of time. This recipe uses both olive oil and butter. Just a tablespoon of butter will infuse the oil with an extra layer of rich flavor, while keeping the coating crisp and light.

• 1 pound white fish fillets, such as sole, snapper, or cod (four 4-ounce pieces, 1/2-inch thick each)
• 1 large egg
• 1 teaspoon water
• 1/2 cup panko (Japanese-style breadcrumbs)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• Lemon or limes wedges, for serving

1. Rinse the fish under cold, running water, then pat it dry with paper towels and set aside.

2. Break the egg into a pie pan, then beat it with a fork or small whisk, adding the teaspoon of water as you go. When no egg white is still visible, stop beating and set aside.

3. Combine the panko, salt, and pepper on a dinner plate. Have a second dinner plate ready to hold the coated fillets.

4. One at a time, dip the fillets into the egg and then let any excess egg drip off back into the pie pan. Put each moistened fillet into the panko mixture, pressing it down firmly so the crumbs will adhere. Then turn it over, and press on the second side into the crumbs until it becomes completely coated all over. Shake off any extra panko mixture, and transfer the coated fillet to the clean plate.

5. Place a large (10- to 12-inch-or big enough to hold all 4 fish fillets) heavy skillet over medium heat.  After about a minute, add the olive oil and swirl to coat the pan. Add the butter, and swirl until it melts into the oil.

6. Carefully transfer the coated fillets to the hot pan. Cook undisturbed for 2 to 3 minutes, or until deep golden brown on the bottom.

7. Use a metal spatula to carefully loosen each fillet, being careful to keep its coating intact. Flip each fillet over, and cook on the second side for another 2 to 3 minutes, or until that side is deep golden brown. A sharp knife should insert easily into the thickest part of the fish, revealing opaque flesh. If necessary, cook a minute or so longer.

8. Serve hot, accompanying each portion with a wedge or two of lemon or lime.

Makes 4 servings

Get Creative

• These fillets are great with mayonnaise or with store-bought tartar sauce.
• Serve with Roasted Fingerlings; be sure to start them far enough in advance so they're ready when the fish is done.
• Mostly Classic Cole Slaw also makes a nice accompaniment, and can be made up to a day ahead of time.

Why Panko?

Panko is the name of a kind of very light, coarse-textured Japanese-style breadcrumb, often sold in either the Asian section of supermarkets or with the breadcrumbs; it comes packed in a box or bag. The porous texture and rough oblong shape of panko crumbs makes them the absolute best choice when you want to create an extremely-yet-delicately crisp outer coating in any pan-fried or baked food. If you can't find panko, use ordinary

Linguine with Zucchini and Onions

From Thirty Minute Pasta by Giuliano Hazan (Stewart, Tabori & Chang, 2009)

Linguine alle Zucchine e Cipolle

My mother used to teach a dish of zucchini sautéed with sliced onions that was always a favorite of the students at her cooking school in Bologna. This is a variation that I find is delicious as a pasta sauce. Do not be afraid of overcooking the zucchini. This is a sauce, after all, and cooking the zucchini longer makes them richer and sweeter.

Serves 4

• 1 medium to large sweet yellow onion
• 4 tablespoons butter
• Salt
• 1¼ pounds zucchini
• Freshly ground black pepper
• 1 pound linguine
• 1/3 cup freshly grated
• Parmigiano-Reggiano

1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

2. Peel the onions and very thinly slice them crosswise. Put the butter in a 12-inch skillet, add the sliced onions, and place over medium-high heat. Season lightly with salt and sauté until the onions begin to turn a rich, golden color, 6 to 8 minutes.

3. While the onions are sautéing, wash the zucchini, cut off the ends, and slice into half moons about 1/8 inch thick.

4. When the onions are ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally, until the zucchini are quite tender and have started lightly browning, 12 to 15 minutes.

5. After the zucchini have cooked about 10 minutes, add about 2 tablespoons salt to the boiling pasta water, add the linguine, and stir until all the strands are submerged. Cook until al dente.

6. When the pasta is done, drain well, toss with the sauce and the Parmigiano- Reggiano, and serve at once.

Chorizo Quiche

Reprinted from the book FRESH MEXICO by MARCELA VALLADOLID.  Copyright (c) 2009 by MARCELA VALLADOLID. Published by Clarkson Potter, a division of Random House,  Inc.

Serves 6-8

Chorizo Quiche from Mexico Fresh. Photography by Amy Kalyn Sims (c) 2009.

• Nonstick cooking spray
• 1 ½ cups all-purpose flour, plus more for rolling
• ¼ teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cubed
• 6 ounces raw chorizo, casing removed
• 5 large eggs
• ½ cup whole milk
• ½ cup heavy cream
• 1 ½ cups grated Emmenthal cheese (about 6 ounces)
• 1 cup diced boiled potato
  

Spray a 9-inch glass pie dish with nonstick cooking spray.

Mix the flour and salt in a food processor. Add the butter and pulse to form a coarse meal. With the motor running, add 6 tablespoons cold water in a slow stream, processing until the dough comes together. Then gather the dough into a ball and transfer it to a floured surface. Roll the dough out to form a 12-inch round. Transfer the dough to the prepared pie dish.

Crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.

Preheat the oven to 425°F.

Line the crust with foil and fill it with pie weights or uncooked dried beans. Bake for 15 minutes. Then remove the foil and beans and continue to bake for 5 minutes, or until the crust is golden brown. Let the crust cool completely. (The crust can be made 1 day ahead. Cover and store at room temperature.) Leave the oven on.

Cook the chorizo in a dry medium-size heavy saute pan over medium heat for 8 minutes, or until dry and crisp. Let the chorizo cool on a paper towel-lined plate.

Whisk the eggs, milk, and cream in a large bowl. Mix in the chorizo, cheese, and potato. Pour the mixture into the cooled crust. Bake for 35 minutes, or until the filling is puffed and a knife inserted into the center comes out clean. Serve hot or at room temperature, cut into wedges.

Beef and Broccoli Stroganoff

From Anyone can Cook: Step-by-Step Recipes just for You by Better Homes and Gardens (Wiley, 2009)

• 3 cups dried wide egg noodles
• 3 cups broccoli spears (12 ounces)
• 1/2 cup dairy sour cream
• 1 1/2 teaspoons prepared horseradish
• 1/2 teaspoon snipped fresh dill or 1-2 teaspoon dried dillweed
• 1 pound beef top sirloin steak
• 1 small onion, cut into 1/2-inch slices
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 4 teaspoons all-purpose flour
• 1 14-ounce can beef broth
• 3 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce

1. Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking. Drain; keep warm (below). Stir together the sour cream, horseradish, and dill. Cover; chill.

2. Trim fat from beef. Cut into bite-size strips. In a 10-inch skillet cook and stir onion, garlic, and half of the beef in hot oil until onion is tender and beef is slightly pink in center. Remove from skillet. Repeat with remaining beef. Return rest of meat mixture to the skillet; sprinkle flour and 1/2 teaspoon ground black pepper over meat. Stir to coat.

3. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Divide noodle-broccoli mixture among 4 serving bowls. Spoon beef mixture over noodles. Top with sour cream mixture.

Makes 4 servings.

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Looking for ways to cut back on the grocery bill doesn’t just apply to those of us with families or those who like to entertain often.  Even when planning an intimate dinner for two there are ways to make your sweetie feel as if they are enjoying a five star meal in the comfort of your own home.  This Valentine’s Day show the one, or ones, you love just how special they are with an extra-special homemade meal.

I’m going to focus on a three course dinner for two, but most of the recipes I’ve suggested can easily be doubled for a larger group.  When planning your Valentine’s Day menu don’t forget some of our Frugal Foodie rules. Number one, keep it simple. Boeuf Bourguignon is one of my favorite dishes, but a special occasion meal doesn’t mean you have to spend hours in the kitchen - unless you want to that is.  Number two, keep it seasonal. Roll your eyes if you must, but tomatoes in February are going to cost you and they may not taste all that great either. And finally number three, keep it homemade, which simply means no processed food.

Let’s start with drinks, which is technically not a course, but it should be.  Use what you already have on hand and get creative.  Take a little vodka, add some pomegranate juice and a splash of fresh lime. Blood oranges are in season, squeeze a few of those and add a splash of Gin and tonic water to it. For me, there’s nothing sexier than a single malt scotch on the rocks, but unfortunately that’s not always the most frugal choice - unless you already have it on hand. A cocktail is a great way to prep your palate for the meal that lies ahead.  But if it's wine you are after there is a plethora of good drinking wines for around ten bucks. Check with your local wine shop for tips on brands.

When it comes to first courses most people instantly think of a salad. Boring! I’m thinking a more traditional passed hors d’oeuvres, finger foods, and small bites - something that’s perfect for hand feeding one another. Bacon wrapped dates, mixing something salty and sweet, are always nice.

When it comes to the entré, this is where you will spend the majority of your dollars so think big. But not too big, if you’re doing seafood think fish, Arctic Char or Cod, rather then the more expensive shrimp or scallops. Instead of filet mignon try the less expensive flat iron steak or a tri-tip roast. All of these can be served with a medley of seasonal vegetables, oven roasted then tossed with a flavorful vinaigrette.  Add a healthy grain like couscous or quinoa and your dish will not only be good looking on the plate but also good for you.  

Dessert is probably the most important part of this meal and it gives you an opportunity to really show off your culinary prowess. I have only one word for you: Chocolate, nothing else will do.  Save the fruit tarts and layer cakes for a family dinner. On Valentine's Day have something more decadent.  I know molten chocolate cakes are on practically every chain restaurant menu in America, but with good reason.  The dessert is a bona fide winner, with a dollop of fresh whipped cream you can’t go wrong.  Or think about trying your hand at a little chocolate making. Homemade truffles are well worth the time as is a perfectly executed chocolate soufflé with raspberry sauce (using frozen raspberries of course).  

Whatever menu you put together just remember to cook from the heart, you want that special person to feel all the love and effort that you put in to creating such a memorable meal. 

Here are some of the recipes I discussed above along with a few additional possibilities.

Happy Valentine's Day!

First Course (Appetizer)

Parmesan-Stuffed Dates Wrapped In Bacon (Gourmet, October, 2005) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Cheese Puffs (Washington Post, March, 2006) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Chickpea Pesto-Stuffed Mushrooms (Vegetarian Times, August, 1998) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Pan-Seared Arctic Char with Olives and Potatoes (Fine Cooking, October/November, 2009) Ingredients: finding recipe... *Some Fine Cooking recipes require an on-line subscription to view recipes finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Seared Arctic Char With Broccolini, Olives, And Garlic (Bon Appétit, February, 2008) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Flat Iron Steak with Herb Butter (Saveur, April, 2009) The herb butter for these steaks (from Brooklyn’s Marlow & Sons) is an adaptation of a classic accompaniment called maître’d butter. Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Harissa-Crusted Tri-Tip Roast (Bon Appétit, June, 2006) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Aromatic Couscous (Boston Globe, March, 2008) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Bacon Quinoa With Almonds And Herbs (Food & Wine, November, 2009) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Dessert

Molten Chocolate-Caramel Cake (Sunset, February, 2003) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Caramel-Dark Chocolate Truffles with Fleur De Sel (Bon Appétit, January, 2004) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Chocolate Soufflé (Saveur, January/February, 1997) Light, fluffy, and decadently chocolaty, this dessert is a little taste of heaven. Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

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