"Roasted Cauliflower, Broccoli & Brussel Sprout Soup"

January 17, 2017 Rich at Definitely Delish

I love roasting and eating vegetables..

I mean, if I can throw it onto sheet pan and drizzle it with oil—I will..

This recipe takes a simple side dish at dinner and adds in a few ingredients to create a perfect lunchtime or supper meal that's wonderful during these cold northeastern winters..

One of the first things I started with here is deciding on a mix of vegetables—so taking two recipes from my Thanksgiving side dish post, back in October, I got to work on what would become this delish soup recipe..

Going almost half Brussels sprouts and half cauliflower, with some broccoli thrown in for good measure—I tossed it all down onto my sheet pan and drizzled it with quality extra virgin olive oil with a little fine sea salt & pepper to finish. Then into the oven it went..

Truly I love simple recipes like this with just a few dishes needed; one pan, one pot a knife and a spoon—what could be simpler and leave less work for you afterwards then that. Well a skillet meal like my frittatas, and mexi-skillet recipe, but I digress..

While my veggies went about becoming all roasty browned and tasty; I prepped the base for my soup which included some lean prosciutto, shallots, garlic & chicken stock..

Quicker than you'd think it was time to pull my roasty toasty vegetables out of the oven and spoon them into the pot with the soup base and bring it up to a nice low simmer for about 10 minutes..

Here is where an immersion blender is key if you want to save on spatters, dribbles, spills and sloshing as you attempt to blend a little of the soup at a time and then dumping into another dish—you're guaranteed to add to your after cooking clean up; and really, who wants that, right!

A few minutes of immersion blending later and you have a supremely thick soup that just needs a little seasoning for taste before it's ready to serve..

Garnish each bowl with some reserved roasted veggies, the slightly crispy cooked prosciutto and some shredded Manchego cheese an you'll have a beautiful dish that's sure to please..

I loved it and I'm sure if you try it for yourself that you will to; because it is, oh so "Definitely Delish"

"Roasted Cauliflower, Broccoli & Brussels Sprout Soup"

Ingredients:
16 oz cauliflower florets
16 oz Brussels sprouts, halved
8 oz. Broccoli florets
4 oz. lean Prosciutto, cut into small pieces (see notes for vegan options)
3-4 tbsp Extra Virgin Olive Oil
2 tablespoons Butter (see notes)
1/4 cup Shallots, chopped
2 cloves of Garlic, minced
3 1/2 cups low sodium Chicken Stock (see notes)
1 cup Vegetable Broth
1/2 teaspoon fine Sea Salt, plus more to taste
White Pepper, to taste
1 tablespoon fresh chopped Italian Parsley
Natural Olive Oil Spray

Directions:
1. Preheat oven to 450 degrees Fahrenheit..
2. Spray a large baking sheet with the Olive Oil Spray. Place the cauliflower, broccoli and Brussels sprouts cut side down on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with sea salt—then roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned..
3. Meanwhile, add 1 tablespoon of oil to your soup pot on medium heat and add your pieces of prosciutto—cooking until browned, then remove from the pot and reserve for later..
4. Now lower the temperature of the pot to low heat and melt the butter, then add the shallots & garlic. Cook until translucent, about 5 minutes..
5. Add the chicken stock and simmer 5 minutes..

6. Shut the oven, reserve about 1 cup or more of the roasted vegetables and keep warm on the baking sheet..
7. Transfer the rest to the pot and simmer for 5 minutes, covered..
8. Now, using an immersion blender, blend until a thick even consistency is reached. You may also enjoy it chunkier, so can stop when it reaches the style you enjoy..
9. Now simmer on low heat for 5 to 10 minutes, adding up to 1 cup of vegetable broth if thinning of the soup is needed. As well as adding sea salt and white pepper to taste. (Any last minute additions such as fresh herbs, rubbed sage, etc can be added to enhance the flavor if you desire)

Notes:
1. Serve in bowls topped with the some of the roasted vegetables, cooked prosciutto, chopped parsley and a drizzle of extra virgin olive oil..
2. You can also add a bit of fresh shredded 8 month Manchego cheese, which I did. (Optionally Romano or another cheese could be substituted) Serve immediately..

3. You can remove the prosciutto (or use vegan/vegetarian friendly option if available), substitute the butter for a non dairy version (Olio olive oil spread, or another) and replace the chicken stock with vegetable broth to make this soup Vegetarian or Vegan friendly....

"Herb and Cheese Frittata with Vegetables"

January 5, 2017 Rich at Definitely Delish

It's been a little bit of a skillet meal kick that I've been on recently, but who doesn't love the ease and variety of simple one pan dishes such as these—now let's get down to business..

Last night I decided to make me and my Baby some "Brinner"

You know, a little "Breakfast for Dinner"

What I ended up throwing together was a wonderfully yummy "Frittata"

Had to do a bit of scrounging, the cupboards were a little more bare then usual..

"Asparagus Cheese & Herb Frittata" — *"Asparagus Cheese & Herb Frittata"*

First I wanted to have some cheese to add, but lacking any beyond some Parmesan, I ended up having to make my own from scratch..

A little heavy cream, milk and lemon juice later and I had my homemade "Ricotta" draining thru some cloth..

Next I prepped some garlic, shallots, grated Parmesan, fresh herbs and grape tomatoes; along with some leftover steamed broccoli I had..

"Zucchini, Squash & Ricotta Cheese Frittata" — *"Zucchini, Squash & Ricotta Cheese Frittata"*

A little sautéing later; followed by pouring in the eggs and egg whites, then it was time to add a few dollops of fresh cheese and the seeded an halved tomatoes..

Under the broiler it went; and a few minutes later we had this wonderfully tasty and beautifully golden "Herb and Cheese Frittata" with vegetables...

I sprinkled on a pinch of pink salt and black pepper and then it was all ready to serve..

So very good with just the right amount of each ingredient and with nothing overpowering anything else..

"Definitely Delish" and definitely a dish to be had for dinner, for breakfast, or for both...

"Herb and Cheese Frittata with Vegetables"

Ingredients:
8 Eggs (Or a mix of Eggs and Egg Whites-more egg or whites may be needed depending on pan size)
Fresh Herbs—Rosemary, Thyme, etc...
Tablespoon Olive Oil or Coconut Oil
Homemade or Store bought Ricotta Cheese (Goat Cheese, Feta, Fontina, etc)
Himalayan Pink Salt or Sea Salt
Fresh ground Black Pepper
Grape Tomatoes, halved and seeded (Other Vegetables can be used)
Broccoli or Asparagus or other Vegetable

Directions:
1. Mix eggs (plus egg whites if cutting down on whole eggs) with whisk in bowl with pinch of pink salt...
2. Turn broiler on to 500 degrees..
3. Heat Oven Proof Pan on stove on just below medium heat. (I like using an oven proof oval pan)
4. Add Coconut Oil and Sauté Vegetables with a pinch of salt and pepper till tender. (You can add some herbs at this point if desired)

5. Pour Eggs over top the veggies and cook on medium low, till eggs begin to set—will vary depending on size of pan, depth and whether eggs are at room temperature, check with spatula if needed. (You want them to be at least halfway cooked through or more but be careful not to burn the bottom, adjust temp if needed)
6. Add Tomatoes, a few dollops of Cheese and some of the fresh Herbs...
7. Transfer pan under broiler on middle wrack of oven; cook till nice and golden with eggs being completely set. (Careful not to burn by checking often)

Notes:
There are so many options and changes available that it is not even worth listing them. Suffice it to say, pick a mix of cheeses, herbs, seasonings, vegetables and go with it—experimentation and imagination is all you need for a delicious meal the entire family will love, whether its for Brinner or Dinner...

"Scrumptious Sides For Your Fall & Winter Holiday Table"

October 15, 2016 Rich at Definitely Delish

Summer's over and all the children are back in school; so you know what that means, that's right, the Holiday season is upon us. For the next several months the parties and dinners will almost be non-stop and though the big granddaddy of them all may be "Thanksgiving" in November, there will be more than enough other events both big and small to occupy our days in the meantime. So to help with that all important decision this year about what to bring, or serve, as a vegetable for family and friends at your next gathering. Let me suggest two that will serve you well…

A quick and simple side, full of the incredible flavor of Italian bacon and perfect to either make for your own, or bring to a, Thanksgiving Day celebration with family or friends…

"Pan-Seared Brussels Sprouts with Pancetta"

Ingredients:
1 pound fresh Brussels sprouts, trimmed and halved
2 tablespoons extra virgin olive oil
4 ounces thick cut pancetta, diced
2 garlic cloves, minced
Sea Salt and freshly ground black pepper
Dash of red pepper flakes
1/4 cup low-sodium chicken broth
Pinch of fresh Thyme and Sage, finely minced (1/4 teaspoon)

Directions:
1. Begin by partially cooking the Brussel sprouts in a large pot of boiling salted water, about 4 minutes. (Or you can lightly steam in the microwave until slightly cooked)
2. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and sauté until beginning to crisp, about 3 minutes. Add the garlic and sauté until pale golden, about 2 minutes...
3. Then add the herbs and red pepper flakes, followed by the Brussels sprouts, to the same skillet and sauté until heated through and beginning to brown—about 5 minutes...
4. Season with sea salt and pepper, to taste. Then add the broth and cook until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes...
Serve and enjoy...

This is the most delicious cauliflower recipe you’ll eat and on top of that it’s such an easy addition to include a roasted cauliflower in your family’s dinner plan or for a dinner party with friends. I have also been told you can do it in an instant pot, and then brown in the oven for a few minutes.

"Whole Roasted Cauliflower"

Ingredients:
1 whole head of Cauliflower
½ cup of Greek Olive oil (premium EVOO available at The Crushed Olive, Babylon)
Clarified Butter or Ghee (available at North Shore Farms, or substitute butter)
Fresh Italian Parsley, chopped
Cast Iron Skillet (or any oven safe pan)
1 teaspoon Pink Himalayan or Sea Salt, or more to taste
1/4 teaspoon Fresh Ground White Pepper, or more to taste
Aluminum/Tin Foil

Directions:
1. First, go and preheat your oven to 375º Fahrenheit. Then trim the bottom of the cauliflower and remove all the leaves and the hard stem – but without breaking apart the cauliflower...
2. Go ahead and give it a quick rinse, patting it to dry. Generously drizzle your extra virgin olive oil on top. It’s the key to a perfectly roasted cauliflower head. Then add salt and pepper...
3. Using your hands spread the oil and salt all around the cauliflower. Place it in an oven-safe pan and cover tightly it with foil. I use a cast iron skillet, but if you don’t have one, anything that you use in the oven will work...
4. Cook in the oven for 30 minutes, depending on the size of your cauliflower...
5. Now, remove foil and allow it to roast for an additional 60 minutes so it turns golden brown. Keep an eye on it, so it doesn’t burn...
6. After it’s finished; melt 3 Tbsps. of Ghee (clarified butter, available at North Shore Farms) and mix in the chopped parsley, then drizzle or brush it on the cauliflower while it’s still hot...
7. Once it’s sliced, it may need extra salt-season to taste…

*"Holiday dinner is perfect for these sides"*

*"Thanksgiving Dinner Or Anytime - You Can't Go Wrong With These Veggie Dishes"*

"Sweet & Creamy Polenta" with "Roasted Vegetable Sauce"

August 20, 2016 Rich at Definitely Delish

I can't believe it, but it's been only just a little over a year now since I started playing around with the idea of blogging online...

It certainly has felt like so much longer to me...

Now between all of the cooking, photographing and sharing of my recipes I've been blessed to have met some of the kindest, sweetest and most supportive "Foodies" from just about every corner on Earth...

They really have been beyond wonderful and I've cherished the friendships I've made with each of them...

One of the very first good friends within the "Foodie" community that I made was Lizzy, from A Tasty Mess...

An at home Chef, much like myself, from Houston Texas—who beyond just the incredible encouragement she always gave me, and my early endeavors, was also kind enough to invite me to write, and create, a guest post on her blog—a post that amazingly enough even made it onto the The Daily Meal...

For someone like myself who hadn't ever even shared a recipe, let alone write & photograph for a website, this was an opportunity that I've always been grateful for...

So in honor of the recipe that started it all, I've decided to take most of the same wonderful ingredients to create this dish—a mix of farm fresh and organic, brought together to give you a scrumptious "Sweet & Creamy Polenta" with a "Roasted Vegetable Sauce"

Try it out for yourself. I'll think you'll find it, oh so "Definitely Delish"

"Sweet & Creamy Polenta" with "Roasted Vegetable Sauce"
(serves about 4)

Roasted Vegetable Sauce:
Ingredients:
1/3 cup Kalamata Olive oil
1-2 Japanese eggplants, cut into 3/4 to 1 inch pieces
1 medium Zucchini, cut into 3/4 inch pieces
1 yellow squash, cut into 3/4 inch pieces
2 teaspoons tomato paste
1/4 cup white wine (Sauvignon blanc or Pinot Grigio)
1 cup chopped fire roasted tomatoes (fresh or canned)
6 tablespoons water
1/4 teaspoon sea salt
1/4 teaspoon organic sugar
1/2 tablespoon Shallot, minced
1 tablespoon fresh oregano, chopped

Directions:
1. Heat the oil in a large deep sided sauté pan on medium heat—add the various sliced vegetables (zucchini, eggplant & squash) and pan roast for 10 minutes, or until nicely browned...
2. Now add the shallots and cook for one minute more before draining off any excess oil if necessary...
3. Follow by adding the tomato paste to the pan and stir, cooking for 2 minutes, before then adding the wine and cooking for 1 more minute...
4. Add the chopped tomatoes, water, sea salt, organic sugar and fresh oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside or save; warm it up when ready to serve...

Polenta:
Ingredients:
6 ears of Farm Fresh Corn
2 cups Water
3 tablespoons unsalted Irish Butter, diced
7 ounces Bulgarian Feta, crumbled
1/4 teaspoon Sea Salt
Fresh ground White Pepper

Directions:
1. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Using a sharp knife to shave off the kernels by either standing each ear upright on its base and shaving downward, or lay each ear on its side on a cutting board to slice off the kernels...
2. You want to have about 1 pound of corn kernels...
3. Place the kernels in a medium saucepan and barely cover them with the water. Add one tablespoon of butter and a pinch of salt. Cook for 15 minutes on low heat simmering...
4. Use a slotted spoon to remove the kernels from the water and place them into a food processor; reserve the cooking liquid...
5. Process them for several minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process...
6. Now return the processed corn to the pan with the reserved cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to an almost mashed potato consistency. (If you have a lot of liquid left in the pan, it can take longer to cook down the polenta, and it will sputter)
7. Fold in the remaining butter, the feta, sea salt and some pepper and cook for another 2 to 3 minutes. Taste and add more sea salt & white pepper if needed...

"A Rose Tart by any other name would smell as Sweet"

April 6, 2016 Rich at Definitely Delish

Last night, as is my usual modus operandi, I decided to mess around in the kitchen...

Now it's not every day that I make a new dish, and a lot of times I'll make the same thing again and again-because, well, it's good an I liked it enough too...

Sometimes, if I'm trying something different with a dish I've done before, I might post it-like with the Caramelized Apple Almond Galette recently...

But mostly this week I've been doing various dishes that I've done plenty before-like last nights Lemon Chicken de Provence...

Though for a tasty visual treat I did decide to make for me and my Beautiful baby last night a "Vegetable Rose Tart" with a fresh mozzarella and herb'ed cream base.
Slicing up my Zucchini, Squash and Carrots with a vegetable peeler; I began wrapping them into my Roses...

Then inside the tart pan filled with puff pastry I added my mozzarella, sour cream and some fresh herbs-followed by all of my beautiful Roses...

*"Roasted vegetables almost to pretty to eat"*

Drizzled a little olive oil, with chopped fresh herbs and garlic, over top it to finish-then into the oven to bake...

Finally while it was cooking, I played around with setting up for the picture; which I got done just as it finished baking...

A couple of pretty pics later and it was finally time to dig in and eat..

Such a beautiful dish in it's presentation and oh so—"Definitely Delish"

"Vegetable Rose Tart"

Ingredients:
For Pastry Shell:
1 package Dufour all butter Puff Pastry (or your own puff pastry recipe)

For the Filling:
1/2 cup fresh Mozzarella
1/2 Sour Cream
1 tsp Sea salt
1 clove minced garlic
Fresh cracked Pepper to taste
1 tsp mixed Herbes de Provence (2 tsps if using fresh Herbes instead of dry)

For the Vegetable Roses:
1-2 medium Zucchinis
1-2 medium Yellow Squash's
2-4 Carrots (purple and other carrot colors if available)
Quality Olive Oil
1 clove minced garlic
1 tablespoon Fresh thyme and parsley, finely chopped
Sea salt and Pepper to taste

Directions:
For the tart shell:
1. Lightly grease a 8-9 inch loose base tart tin.
2. Roll the pastry out until you have a circle approximately 11 inches and lay it over the tart tin and press into the sides. Place in the fridge for 30 minutes.
3. Preheat the oven to 350 degrees Fahrenheit. Scrunch up a piece of baking paper and open it back up. Place on the tart shell and fill with baking beads.
4. Place in the preheated oven and cook for 10-15 minutes. Remove the beads and cook for a further 5-10 minutes until the base is cooked through.
5. Set aside to cool.

For the filling:
1. Chop the mozzarella into small pieces and place in a bowl.
2. Add the sour cream, garlic and mixed herbs then stir until combined.
3. Spread the filling over the base of the tart shell.

For the vegetable Roses:
1. Slice the vegetables into 1/8 inch or thinner slices. (Strips)
2. Preheat the oven to 375 degrees Fahrenheit.
3. On a chopping board, start with a piece of carrot and begin rolling it into a tight curl. Then wrap the Carrot with a piece of Zucchini and then a piece of Yellow Squash. Roll together the 3 vegetables into a rose shape. Place into prepared Tart shell with filling.
4. Continue this process until you have filled the tart with vegetable roses of various sizes.
5. Drizzle the top lightly with olive oil, sprinkle with fresh chopped herbs, finely minced garlic, sea salt and pepper.
6. Transfer the tart into the oven and bake for 40-50 minutes or until the vegetables are cooked and lightly golden. (Alternatively, you could partially pre-roast the vegetable strips before rolling into roses-adjust cooking time accordingly)
7. Serve with a salad for a main course or as a side dish with a main entree of your choice...

"Cooking up some Korean style BBQ way ahead of the Summer Weather"

February 27, 2016 Rich at Definitely Delish

After a week of crazy weather here in New York; from warm and wet to freezing cold with "tornado like" gusts of wind, we finally have some calmer skies and sunshine...
So since the day is remarkably nice out for a change, I decided to try out a little something new on the menu today...
So, cranking up the grill (and it's not even summer grilling season yet), I got to work...
What I ended up making for us was "Korean Filet Mignon Beef Bulgogi"
Bulgogi means "fire meat" and has more to do with the style of cooking involved; though I have to say, that there is definitely a nice lil kick to the sauce I created as well...

It was so tasty; from the toasted sesame seeds, sliced green onion and tender sliced filet - all the way thru the varied flavors of the "Homemade Sauce" it was tossed in, to coat....
Alongside of that I added a small serving of thin rice noodles tossed in toasted sesame oil with toasted sesame seeds an scallions to garnish, and a spoonful of vegetables pickled in sugar, vinegar, lime juice and chili-garlic sauce....
Loved the taste, because it was so "Definitely Delish"

"Sun light through the clouds at the Peace and Plenty Inn"

"Korean Beef Bulgogi"

Ingredients:
3 tablespoons Scallions, sliced
2 tablespoons Toasted Sesame Oil
2 tablespoons Toasted Sesame Seeds
1/4 cup Dark Brown Sugar
1/4 cup Rice Wine Vinegar
2 tablespoons Japanese Soy Sauce
1/4 teaspoon fresh Ginger, finely grated
2 teaspoons Garlic, minced
2 teaspoons Chili-Garlic sauce
1 tablespoon Water
1 1/2 teaspoons Cornstarch
Sea Salt and Ground Pepper, to taste
12-16 ounces lean Sirloin (or Filet Mignon), sliced
1 package Thin Rice Noodles

Directions:
To Make Sauce:
1. Simmer brown sugar, vinegar, ginger, garlic, chili-garlic sauce and sesame oil in a small saucepan over medium high heat for 3-4 minutes...
2. Combine water and cornstarch and whisk it into the sauce; return to a high simmer and cook for 1 minute more, then remove from heat and set aside...

"Korean Beef Bulgogi" with "Pickled Veggies" and "Thin Rice Noodles"

Remaining Directions:
1. Toast sesame seeds in a 325 degree oven for 10-15 minutes (being careful not to burn), remove and set aside till ready to use...
2. Turn on grill and/or pre-heat grill pan; then slice beef into strips about 3/4's of an inch thick and several inches long...
3. Pat dry and season with a tiny bit of sea salt and pepper; also begin to cook rice noodles according to package directions at this time...
4. Brush grill top with oil and arrange slices of beef and cook for about 2 minutes per side (or a little less if you prefer it to be rarer) - once done toss cooked beef in a bowl with 3-4 tablespoons of the prepared sauce, tossing to coat...
5. Arrange on a plate and garnish with sliced green onions (scallions) and toasted sesame seeds...
6. Serve with cooked rice noodles tossed with toasted sesame oil, toasted sesame seeds and sliced scallions (I served mine with pickled matchstick cut vegetables-see Notes for info)

Notes:
1. Serve left over sauce in small dipping bowls on the side of each serving plate...
2. For a side dish try this one below or serve with fresh stir fry veggies of your choice, mixed with some of the "Beef Bulgolgi" sauce...

"Pickled Matchstick Cut Vegetables" (additional side dish recipe)

Ingredients:
1/2 cup Red Cabbage, sliced/shredded
1 1/4 cups Carrots, cut into matchsticks
3/4 cup Yellow Squash, cut into matchsticks
1/2 cup Bean Sprouts
1 teaspoon Soy sauce
1 teaspoon Sesame Oil
1 tablespoon Scallions, sliced
1 tablespoon Brown Sugar
2 tablespoons Rice Wine Vinegar
1 tablespoon Olive Oil
1 tablespoon Lime juice
1-2 teaspoons Chili-Garlic sauce
1/2 teaspoon fresh Ginger, grated (or minced finely)

Directions:
1. Cut vegetables accordingly and toss together; then in a separate bowl, whisk remaining ingredients together...
2. Toss vegetables with liquid ingredient mix and cover and refrigerate for 1 hour to meld flavors, adjust taste with sea salt, pepper or additional vinegar & oil if necessary...