Cooking with The Callas Cook!

The Callas Cook

Girls Night In

Series

 

Cooking with The Callas Cook!

Looking for a new idea for GNO? How about Girls Night IN?

*You invite your nearest and dearest over to your place.

*You choose from our Specialty Menus including Shrimp Scampi with Linguini, Rack of Lamb Persillade with Roasted Carrots, Boeuf Bourguignon, Braised Short Ribs, Coq Au Vin with Mashed Potatoes...or something as simple and classic as Perfect Lemon Roasted Chicken with Roasted Vegetables. We will tailor the menu to your event! 

*I come over and we all have a fabulous night of fantastic FOOD, FRIENDS & FUN!

*You get to host a fabulous 3 course dinner party without all the work! All you have to do is provide the drinks!

*Your guests enjoy a delicious gourmet meal and even better they learn how to make it so they can replicate it at home! WIN. WIN.

 

Fall/Winter 2013

Saturday, October 19

Monday, October 21

Thursday, October 24

Monday, October 28

 

Friday, November 1

Saturday, November 16

Monday, November 18

Friday, November 22

 

Thursday, December 5

Friday, December 6

Saturday, December 7

Thursday, December 12

Friday, December 13

Saturday, December 14

Pricing starts at $25 pp with a 10 person minimum + the cost of ingredients

 **One on One Cooking Sessions also available

 

For Bookings email tiareterrill@gmail.com

 

 

 

 

 

 



 

 Garlic Sesame Noodles with Chicken

This is my favorite kind of recipe. It's really a concept and then you can really experiment with different versions. I am obsessed with Asian cuisine and 10 times out of 10 when the Hubbs asks..."What do you feel like eating?" I always say some sort of Asian....or Indian. Indian is good too. I digress...Ok. Back to these noodles. I saw lna Garten (aka my bff..that's a whole different post) make a similar version using peanut butter years ago but her recipe intimidated me because of all the ingredients. It has been in my head ever since.

 

This version is made with Tahini (sesame paste). Think sesame butter. It could be easily swapped out for PB. I'm constantly changing up recipes and trying different variations. It's part of the fun! I had leftover Lemon Roasted Chicken so I used that in lieu of the store bought chicken. This is the perfect time for a store bought rotisserie chicken though. The sauce is everything so make sure you taste it and tweak and adjust the seasonings to your taste.

Garlic Sesame Noodles with Chicken

1 Rotisserie Chicken

1 lb. linguine

1 1/2 TBS sesame oil

1/2 c. Tahini (sesame paste)

4 tsp. chili oil

6 TBS soy sauce

2 limes

4 TBS red wine vinegar

1/2 c. peanut or canola oil

2-3 TBS finely minced garlic

 (raw in the sauce so if raw garlic is too intense for you...use less.)

6 scallions

cilantro, chopped

kosher salt and pepper

extra limes for garnish

Pick off the meat on the chicken setting breast meat aside and save the rest for another time...or snackage. Bring a lg pot of water to a boil for pasta. Follow pasta instructions for al dente pasta. Meanwhile, combine all ingredients except cilantro and scallions...whisk really well. Check for seasoning. Remember that chicken snackage?... grab a chunk of that and dip it in and see if you need more lime, salt, pepper...like it hot? Add more chili oil... The flavor should knock your socks off...remember...it's going to flavor a whole pound of pasta! Speaking of pasta..this would be fantastic with any kind of pasta... whole wheat, buckwheat, thick rice noodles.. think pad thai... oh... I love Pad Thai...ok...proceed..

Once the pasta is done, drain and place in large bowl. Pour sauce over hot pasta. Toss. Add chicken and cilantro. Toss. Add scallions reserving a little bit to garnish the top of this glorious mound of happiness. Taste for seasoning and adjust as needed. A squeeze of lime...another pinch or two of salt and pepper....You'll know it's right when you smile at your genius...I'm just sayin'... Whatever you do...don't look at the huge mess you've made in the kitchen...it'll all be worth it...FOCUS.. You're at the home stretch. Top with remaining scallions. Serve with lime wedges. Wait for applause...it will come.

 

 

Happy Cooking!

Perfect Lemon Roasted Chicken

Perfect Lemon Roasted Chicken

 

OK...so I'm a terrible blogger. I haven't blogged all summer! Well what better way to jump right back into it than with this recipe for Perfect Lemon Roasted Chicken. This is a winner. Like most recipes, once you master the basic method.. you can change it up and make it your own...Experiment with different herbs, root vegetables, seasonings...or leave it alone because trust me...it's perfect.

Perfect Lemon Roasted Chicken

1 whole roasting chicken

1 lg onion

1 whole head of garlic

2 lg. lemons

4 lg. carrots peeled and cut in 2 inch. chunks

fresh thyme or rosemary

extra virgin olive oil

kosher salt & pepper

 

Clean chicken and pat dry with a paper towel. Place on roasting pan. Add carrots to pan. Cut a whole head of garlic in half so you the cloves are exposed in both halves.. peel and all. Quarter onion. Place onion and garlic in cavity of chicken. Squeeze lemons over chicken. Place rinds in cavity. Add a small bunch of herbs to cavity. Drizzle top of chicken with enough olive oil to coat well. This will help it brown beautifully. Season liberally with salt and pepper. I can't say this enough...you want to be generous with seasonings when roasting. Start with 1 1/2 TBSP. Remember this will season the entire bird. Chop 3 TBS fresh herbs and sprinkle over chicken. Roast at 450 for 1.5 hrs. Let rest with a foil tent for 20 minutes before serving. This will allow for the juices to redistribute through out the bird. DO NOT CUT before then because that first bite will drain all the juices out with it leaving you with a sad, dry bird. :(

 

Herb Roasted Potatoes

3 lbs red or Yukon gold potatoes

washed and quartered

4 TBSP chopped herbs

(rosemary, thyme, whatever you like)

Olive oil

kosher salt and pepper

 

On a sheet pan, add potatoes and drizzle with enough olive oil to coat. Season liberally with salt and pepper. Add herbs. Toss well with clean hands. Roast at 450 for 30 min. or till golden brown. Toss half way through cooking.

Roasted Carrots

2 lbs. carrots

peeled and sliced on the bias into 1 inch pieces

extra virgin olive oil

kosher salt and pepper

fresh Italian parsley, chopped

 

On a sheet pan toss carrots, olive oil and salt and pepper. Roast at 450 for 25 min. Toss half way through cooking.

Toss with fresh parsley right before serving.

 

Happy Cooking!

Mazel Tov!

Matzo Ball Soup

 

This is comfort food at its best. This is my husband's favorite meal. Hands down. His maternal grandfather was Jewish and  growing up his mother would make this version of chicken soup. What sets this apart from any other is the matzo balls. Not all matzo balls are created equal. In fact, I have found first hand that making the perfect matzo ball is not as easy as it seems.

 After many, many pots... I do believe I have found the PERFECT MATZO BALL SOUP recipe. That's right. I said it. These matzo balls are so perfect. They fall right between a "sinker" and a "floater" (true matzo ball connoiseurs know what I mean), the texture is perfection!!! The soup is perfectly seasoned and while we like chicken and veggies in ours you can simply strain out the vegetables if you like yours to be all about those pillows of goodness. Try it. You'll like it!

 

Homemade Chicken Stock

1 whole chicken, cleaned

10 cups chicken stock or water

3 med. carrots, sliced into 1/2 in. pieces

3 stalks of celery, sliced into 1/2 in. pieces

1 lg. onion quartered

1 whole head of garlic, halved down the middle, skins and all.

2 Tbsp. salt

1 Tbsp. pepper

 

In a large stock pot bring all ingredients to a rolling boil and lower heat to med/low until chicken is tender and comes easily off the bone. Set chicken aside to cool. Strain stock very well. May take running it through several times. You want the stock as clear as you can get it. Discard veggies. When chicken is cool pick the meat off the bone and set aside.

Matzo Ball Soup

Matzo balls

3 large eggs

3 Tbsp rendered chicken fat or

veg. oil

1 1/2 tsp salt

3/4 c. + 2 Tbsp matzo meal

1/2 c. chicken stock or water

 

3 med. carrots, sliced into 1/2 in. pieces

3 stalks of celery, sliced into 1/2 in. pieces

10 cups chicken stock

shredded chicken

dill to garnish

 

In a medium bowl, whisk eggs and chicken fat or oil until combined. Whisk in stock and salt. Add matzo meal, and whisk until combined. Cover and refrigerate until firm, 2-4 hrs.

 

Line a baking sheet with parchment paper. Bring Chicken Stock to a boil in a large stock pot. Reduce heat to a simmer.

Dampen finger tips and form 2 Tb of matzo mix into a 1 1/2 in ball. Be careful not to compress too much. Place on baking sheet. Repeat.

Drop matzo balls into simmering soup. Once they've all been added, cover and cook 10 min. Add carrots and celery, cover and continue cooking 20-25 min until veggies are tender. At this point you can also add the chicken if you like.The matzo balls should be light throughout when cut in half. If the center is darker, cook another 5-10 minutes.

Garnish with sprigs of dill.

Mazel Tov.

 

 

 

 

 

 

 

 

 

 

 

Spring Season Salad

Spring Season Salad
This pasta salad is so easy you won't believe it. It's hearty enough to stand on its own for dinner or can easily be added to a summer supper as a side dish. I will usually make a big batch of this and then we eat it for lunches throughout the week. Although it's usually gone by day 2 these days. It's perfect for a busy weeknight when everyone is eating at different times as it can be served hot, warm or the way I like it most, straight out of the fridge. That's why I call it Spring Season Salad. Any guesses what sport we play? :)
Orechiette itallian for "little ears", chicken, fresh corn and basil all tossed together in a creamy ranch sauce...that's right, you read that right... I said RANCH! Homemade ranch is the best but in a pinch you could easily use bottled. Seriously. Try this. You will love it as will everyone you decide to share it with.
Any little pasta will work. You could even break up spaghetti and use that. My favorites to use are little shells and the orechiette because the corn gets stuck in the little crevices of the pasta and you get some in every bite. Yum. Ok. Now go. Make this. Now.
Spring Season Salad
1 pkg orechiette or small shells pasta
1 lb. frozen corn, defrosted or
 3 ears fresh, off the cob
2 chicken breast, cooked and diced
3 Tbsp fresh basil or parsley,chopped
1 recipe prepared Hidden Valley Ranch dressing.
Salt & Pepper
In a lg. pot bring water to a boil for pasta.
 Finish preparing other ingredients. When water comes to a boil, add a good amount of salt (about 2 Tbs) and pasta. Stir. Follow package instructions on time. If using fresh corn, add corn to pasta water for the last minute of cooking time.  When done, drain pasta well. Pour into a large bowl. Add prepared dressing and season with salt & pepper. Add chicken and corn( if not using fresh), mix well so that everything gets an even coating of dressing. Add fresh herbs. Taste for seasoning and adjust. Easy Peasy. :)

 

Earth Part 2

Quinoa with Roasted Vegetables
This is by far one of my favorite go to recipes. What's so great is you can adjust it to whatever is in season. Perfect addition to our Earth Day menu. Delicious and it keeps so well in the fridge. I make a big batch of this and stick it in the fridge and we eat it as a side to whatever is on the menu throughout the week. My kids really love it in their lunches with chicken. You can also use couscous in place of the quinoa. In fact, this recipe originally was a couscous recipe I've made for years and switched to quinoa because while the consistency is similar, the benefits of quinoa are so good for you and the kids don't know the difference.

Quinoa with Roasted Vegetables
3 c. quinoa
6 c. chicken or veggie stock
zest and juice from 3 lemons
1 lg. red onion, lg. dice
5 cloves garlic, smashed but left whole
1 red bell pepper, lg. dice
1 yellow bell pepper, lg. dice
1 eggplant, lg. dice
1 lb. carrots, lg. slices on the diagonal
1 English cucumber, med. dice
1 pkg. grape tomatoes
olive oil
salt and pepper
1 lg. bunch fresh parsley, chopped

Preheat oven to 425. Prepare quinoa according to package using stock. Prep all veggies. On a baking sheet toss onion, garlic, peppers, eggplant and carrots with 2 tsp. salt and pepper and enough olive oil to coat. Roast in oven for 25 min. till tender. Once the quinoa is ready fluff with a fork. Add lemon zest and lemon juice and a generous amount of salt and pepper. Taste for seasoning. Add roasted veggies and olive oil from roasting (this will really add flavor the quinoa). Add cucumbers and tomatoes. Add chopped parsley. Mix well being careful not to mush up veggies to much. Taste for seasoning. Add more lemon, salt & pepper if you like. Can be served hot, warm or even cold. This is also so great with butternut squash, sweet potatoes, asparagus...you name it.

 Speaking of asparagus... If you've never tried roasted asparagus with freshly grated parmigiano reggiano on it, you have missed out my friends. This is my children's favorite and I mean favorite like they fight over it vegetable. Sold? You should be. It's easy and oh so delicious.

 Roasted Asparagus with Parmigiano Reggiano

2 bunches of Asparagus

olive oil

salt and pepper

parmigiano reggiano, freshly grated

 

Preheat oven to 425. Cut off woody stems of asparagus. On a baking sheet toss asparagus with olive oil and salt and pepper till well coated. Roast 15 min. This is important. DO NOT overcook. Asparagus should still have a little bite to it. If it's wilted, it's overcooked. Top with grated parm. Serve immediately.

 

***A note: I am not a food snob. I love all kinds of food and even don't mind shortcuts here and there as long as the integrity of the dish is there. Except margarine...seriously America... stop buying that mess! Ok, what was I saying? Oh yes...That being said...this is NOT a time for the parm that comes in a green bottle found in the pasta aisle. I won't name names because I happen to like the green bottle and have used it my whole life.  There are times when you just have to use the real stuff or just make a different dish. This is one of those times. Till next time... Bon Appetito!

 

Earth Day Part 1

Happy Earth Day!
For Earth Day yesterday we (and by we I mean I) wanted to celebrate by eating from the earth! It perfectly coincided with Meatless Monday so it was a win-win. :)
I made our favorite veggie dishes and some cornbread for good measure. I wasn't sure if my carnivorous family would be able to do it sans pasta but they actually loved it and even more surprising...the man said it was delicious! He's a big boy now:) I am grateful for this beautiful earth we have to live on!
Ok, on to the GOODS!!

                                  Veggie Goodness 
Ok, so there's too many in here to name so this is what I'm calling it. Whatever the name... this was delicious. The sweetness from the peppers and red onion along with the crunch of fresh corn and sugar snap peas balanced out the heartiness of the brussel sprouts. Yum!

 Veggie Goodness

 1 med. red onion, med. dice

3 cloves garlic, minced

1 red bell pepper, med. dice

1 yellow bell pepper, med. dice

1/2 lb. brussel sprouts, sliced

4 ears of corn , kernels cut off

1/2 lb. sugar snap peas

olive oil

salt and pepper to taste

fresh basil or parsley, chopped

 

Prep all veggies. In a large skillet add enough olive oil to coat pan. Cook onion and garlic till tender. Add brussel sprouts, peppers, and corn. Cook 1 minute. Season with salt and pepper. Add sugar snap peas. Cook for 1 min. They should still have a bite to them. Check seasonings and adjust to taste. Take off heat. Add fresh basil or  parsley. This is a great side dish to any spring BBQ or picnic. Enjoy!