Delicious Chorizo and White Bean Stew

Ingredients
SERVINGS: 4
2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)
Preparation
PREP: 45 MIN TOTAL: 45 MIN
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

(Source: bonappetit.com)

Delicious Clams Casino

© Annabel’s & Co. Catering, 2015

A new twist on an old classic! Gluten free by nature and OMG delicious and beautiful!

2 tablespoons olive oil

2 ounces sliced pancetta or bacon, finely chopped

1 cup finely diced red bell pepper

1/3 cup chopped shallots 2 large gaarlic cloves, minced

1/4 teaspoon dried oregano

1/3 cup dry white wine

4 tablespoons freshly grated Parmesan

Salt and freshly ground black pepper

18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved

Directions

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transferthe pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.

Preheat the oven to 500 degrees F.

Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.

Arrange the clams on the platter and serve.

Delicious (and nitrate free) Turkey Corn Dogs

© Annabel’s & Co. Catering, 2015

Delicious Salad Cups

© Annabel’s & Co. Catering, 2015

Delicious Dogs

© Annabel’s & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

 

Never enough delicious sweet treats

© Annabel’s & Co. Catering, 2015

Delicious Pistachio Cake with Lemon, Cardamom, and Rose Water

Photo by Mark Weinberg

 

Serves 10 to 12

• 8 ounces (2 sticks) butter, slightly softened
• 1 cup plus 1 tablespoon superfine sugar
• 3 eggs
• 1 cup finely ground pistachios
• 1 cup almond meal
• 1 Meyer lemon, zested and juiced
• 1 teaspoon rose water
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1/2 to 1 teaspoons cardamom, depending on your preference
• 2 tablespoons Meyer lemon juice
• 1 cup confectioners’ sugar

1. Butter an 8- or 9-inch round baking pan and line it with parchment paper. Preheat the oven to 350° F.
2. In a stand mixer fitted with a paddle attachment, cream the butter and the sugar until pale and fluffy, 3 to 5 minutes.
3. Add the eggs one at a time, beating after each addition. Add the ground pistachios and almond meal and mix to combine. Add the lemon juice, lemon zest, and rose water and mix well.
4. Whisk the flour and cardamom together in a small bowl. Then use a rubber spatula to gently fold this dry mixture into the wet butter and egg mixture. Be careful not to overmix.
5. Transfer the mixture into the prepared cake pan, spread it out evenly, then bake for 40 minutes. Tent the top of the cake with aluminum foil and bake for another 10 minutes, or until the sides are starting to brown, a toothpick inserted into the center of the cake comes out clean, and the cake is no longer wet-looking or sticky. Allow the cake to cool completely in the pan for several minutes, then transfer to a wire rack to cool completely.
6. To make the icing, whisk together the lemon juice and confectioners’ sugar. Pour this over the cooled cake, then wait for at least 30 minutes for the icing to set before slicing and serving.

KALE SALAD WITH BUTTERNUT SQUASH AND LENTILS

I got this recipe from my niece who moved to Southern California. The salad is delicious but the dressing is the real stand out!

1 pound butternut squash (you can buy it already cubed at Costco and grocery stores – it’s a lot easier this way)
1/4 cup olive oil
1/2 teaspoon salt
2 Tablespoons white wine vinegar
2 teaspoons agave nectar or pure maple syrup
1 teaspoon Dijon mustard
1 1/2 teaspoons ginger, finely minced
1 clove finely minced garlic
8 ounces kale, stems removed and torn into bite sized pieces (about 8 cups)
1 1/2 cups cooked brown (or any color really) lentils

Preheat oven to 425.
Line a cookie sheet with parchment paper.  Spread the squash out on a single layer and drizzle with 1 tablespoon olive oil.  The single layer is important because you want the squash to roast.  If it’s too overcrowded it will steam the squash and make it mushy. Sprinkle with 1/4 teaspoon salt and toss with your hands to coat.
Put in the oven for about 25 minutes turning the cookie sheet 1/2 way thru. You want it to be a little brown on the outside and tender on the inside.  Remove from oven and cool.

Stir together vinegar, agave or syrup, mustard, ginger, garlic and remaining 1/4 teaspoon salt. While stirring, drizzle the remaining olive oil slowly into the dressing.

In a large bowl add kale, drizzle in the dressing and toss it around to coat.  Add the cooled squash and lentils and toss a little bit. Taste for seasoning and serve!

DELICIOUS RADICCHIO AND ARUGULA SALAD WITH DATES, HAZELNUTS AND FETA

Photo by Kiyoshi Togashi

YIELD: Makes 6 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Ingredients

1/2 cup hazelnuts
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
2 cups arugula
12 dates, pitted, quartered lengthwise
3 ounces feta cheese, crumbled
Preparation

Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.

Delicious Salads, Cheeses, Figs and More!

© Annabel’s & Co. Catering, 2015

© Annabel’s & Co Catering, 2015