Balsamic and Dijon Glazed Ham

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This is the BEST ham I have ever tasted. (This meal is so completely worthy of hyperbole; I've given up attempting to write this post without it.) I was completely stuffed after this meal and I could not stop snacking on little bites of ham as I was putting it away later. My husband and my boys could not get enough of this ham either. I had a whole list of meals planned to use up the remaining ham and I didn't make a single one of them! We just kept reheating and eating the ham on its own.

The balsamic and dijon glaze is a fantastic compliment to the ham. Just a few ingredients and almost no real effort will have a very impressive meal on the table. I can not imagine ever again using the package of glaze that comes with the ham from the store! I'm planning to make this same ham again for the whole family when we are together for Christmas this year.

Balsamic and Dijon Glazed Ham
recipe loosely adapted from Bon Appetit via Epicurious

1 8-10 lb ham shank, fully cooked
1/2 cup brown sugar
2 1/2 tablespoons balsamic vinegar, I used an excellent quality 18 year aged balsamic
1 1/2 tablespoons dijon mustard

Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.

Place the ham on a large cutting board and score the ham with cuts, 1/2" deep in a diamond pattern. If that sounds confusing, look down at the ham and start in a straight line from one end to the other making a 1/2" deep cut all the way across and over the top of the ham. Then repeat this cut, about an inch apart, slicing the ham from one side to the other. Then turn the ham 180 degrees and repeat, straight cuts, all the way across the ham. It should resemble a checkerboard when you are finished. This process allows the glaze to penetrate deeper into the ham. It is well-worth the effort and it only takes a few minutes.

Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside next to the stove.

Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.

I roasted my 8 1/2 lb ham for 50 minutes, then basted it, 10 minutes more, basted again, 10 minutes more, basted it generously with all remaining glaze one last time and finished roasting it for 5 more minutes. An average of 10 minutes cooking time per lb of ham should be just right.

Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing. Enjoy!



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ONE YEAR AGO TODAY: Rustic Vegetable Beef Soup

Simple Homemade Hot Chocolate

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Just three simple ingredients combine to create a rich and creamy hot chocolate that tastes better than anything sold in a package at the store. Milk, cocoa and sugar are all that is required. Adding in a small handful of rich chocolate at the end, just makes the drink more special. Topping that hot chocolate with homemade marshmallows makes it worthy of a special occasion.

Simple Homemade Hot Chocolate
Yield: 2-3 servings

2 cups milk
3 tablespoons unsweetened cocoa, use dutch processed cocoa if you have it
3 tablespoons sugar
3 tablespoons dark or semi-sweet chocolate chips

Whisk together the sugar and cocoa in the bottom of a small saucepan. Add the milk and cook over medium heat, stirring occasionally, until it is almost simmering. When the mixture is hot, add the chocolate chips and stir to melt. Pour into mugs and top with marshmallows. Enjoy!



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ONE YEAR AGO TODAY: Ginger and Honey Roasted Almonds

BBQ Chicken and Cheese Nachos

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Tangy barbecue chicken pieces, melted cheese and crisp, warm tortilla chips added up to a very tasty and fast lunch. I wanted something a little different for the kids and I the other day, so I threw this together. We all liked it so much; I made it again the following day with the rest of the leftover chicken.

BBQ Chicken and Cheese Nachos
Yield: 4 - 6 servings, depending on size

2-3 cups cooked roasted or rotisserie chicken, chopped bite-size
1 - 1 1/2 cups barbecue sauce, I used this Homemade Spicy BBQ Sauce
16 ounce bag of tortilla chips
3 cups shredded cheese of your choice, Monterrey jack, Pepper jack and cheddar all work well

In a small saucepan, warm the barbeque sauce and then add the chopped chicken to the pan. Stir to coat thoroughly and continue heating for just a few minutes until the chicken is hot. Make sure the chicken is well coated and add more sauce as needed to make sure there is plenty of sauce for the nachos.

Preheat oven to 350. Spread the tortilla chips out across a large baking sheet. Top with the sauce covered chicken and then generously sprinkle with cheese. Bake for about 5 minutes, just until the cheese has melted. Enjoy!




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ONE YEAR AGO TODAY: Cranberry Christmas Cake

Simple Gluten Free Pie Crust

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Tender and flaky as a traditional pie crust, this recipe is exactly what I hoped to find. There are a few tricks that will help you achieve a flaky crust:
* Make sure your butter and water are as cold as possible.
* Work quickly and avoid over working the dough, lumps of butter are a good thing in a pie crust.
* Use as little water as possible to hold the dough together, too much water will create a tough crust.
* Press the dough out between sheets of wax paper, don't even mess with rolling it out on it's own. The paper will also help with transferring the dough to the pan.

* If you are not in need of a gluten free crust, I have also made this all-butter pie crust recipe and I loved it.

Simple Gluten Free Pie Crust
recipe adapted from Simply Gluten Free

1/2 cup butter or 1 stick of butter, frozen (I've used butter straight from the refrigerator as well, but the freezer is easiest)
2-4 tablespoons ice cold water (fill a glass with ice and water and use the icy water)
2/3 cup brown rice flour
1/3 cup tapioca starch
1/4 cup potato starch
2 tablespoons sugar
1 teaspoon kosher salt

Combine the flours, sugar and salt in the bowl of a food process and pulse a couple times. Using a cheese grater, grate the butter and then add it to the flour mixture. Pulse a few times, just until the mixture is crumbly, with pea sized pieces of butter.

With the processor running, add just 1 tablespoon of water at a time, until the mixture barely clumps together. You should be able to squeeze a small bit of the dough together and have it hold it's shape. Try to add as little water as possible.

Remove the dough from the machine by pouring the crumbly mixture into a gallon size ziploc. Press it into a rounded disk shape. Remove any air from the bag and refrigerate at least an hour before using. This can be kept in the refrigerator for 2-3 days.

When ready to use this dough, remove from the refrigerator about 5 minutes before rolling it out. Place a sheet of wax paper or parchment paper on the counter and very lightly sprinkle with flour. Place the dough on the prepared paper. Sprinkle the dough very lightly with flour and place another sheet of paper on top. Using your hands or a rolling pin, press the dough out until it is roughly a circle.

Remove the top paper and place an inverted pie plate over the dough. Flip the plate over with the dough lightly pressed into it. Carefully peel off the second sheet of paper and gently press the crust into the pie plate. If the dough splits or breaks off, just press it back together. If you have enough of an overhang, you can make a decorative crust and flute the edges slightly. My pan was slightly over-sized, so I didn't have a lot of crust left at the top of the pan this time. Finish the pie according to directions. Enjoy!

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ONE YEAR AGO TODAY: Pumpkin Mousse

roasted root vegetable pot pie with extra virgin olive oil biscuits

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happy new year everyone! i am excited to tell you about a new weekly "fest" from food network. longtime readers know we do a summer and fall series each year focusing on different fresh, in-season fruit and vegetables each week. for the first time ever we are going to continue the event during winter. the difference is "winterfest" will emphasize comfort foods. the schedule for "comfort food feast" is as follows:

January:
2- Pot Pie
9 – Potatoes (mashed potatoes, French fries, etc.)
16 – Chocolate Chip Cookies
23 – Pizza
30 – Chili of any kind (for Super Bowl)

February:6 – Chicken (fried chicken, chicken and dumplings, etc.)
13 –Stew (of any kind)
20 - Meatloaf
27 – Biscuits

March:6 – Grilled Cheese
13 – Comforting Pasta (Mac and Cheese, Carbonara, Baked Spaghetti, etc.)

this is going to be fun! my two new year's goals (i like that word better than resolutions) are to #1. continue experimenting with recipes that taste delicious and use clean, healthy, good-for-you ingredients and #2. cook like a locavore. the second goal has never been more challenging for me. using local, in-season food in the middle of winter in california is one thing....in a small, mountain/desert town like taos it is completely different. we get snow here! :)


we start comfort food feast with pot pies.  if you have been following me for a while you know i like to make dishes that are extremely versatile...that can be made often but, by changing the ingredients, taste new.  a perfect example is biscuit topped pot pies.  i made this bean & green chile pot pie with cornmeal biscuits last week for my blog red or green? and loved it so much i tweaked it to create today's version...roasted root vegetable pot pie with extra virgin olive oil biscuits. root vegetables, onions, garlic, red bell peppers, kale tied together with a healthy white sauce spiked with a bit of bourbon and topped with crunchy olive oil biscuits.  delicious! you know what?  no one asked why we were having pot pie days apart....they never noticed the similarities.   both recipes were voted the highest compliment you can give in my house.  "this is so good it is bloggable!"  :)   give it a try and please let me know what you think.
here is a tip for the biscuits used in a pot pie. bake them first and then use to top your filling ingredients. most recipes call for the raw dough to be baked along with the rest of the pot pie. i find the biscuits are never crisp and crunchy on the bottom when using that method. i am not a fan of mushy dough.

my favorite thing about this recipe...other than the taste...it that it is really healthy and good for you.  it is chock-full of vegetables, the "white sauce" is made with extra virgin olive oil, white whole wheat flour* and unsweetened coconut milk. your friends and family will swear it is the more traditional white flour, butter and whole milk version...yeah! (and the bit of bourbon makes it over the top good) the biscuits are a riff from one of the most popular recipes ever on this blog...made with olive oil instead of butter and whole wheat or spelt flour.  they are drop biscuits so no chilling, rolling or cutting out.   this dish is easy, delicious, good-for-you and...if you shop carefully, can be made with mostly local ingredients...even for a california girl currently living in taos, new mexico. 

roasted root vegetable pot pie with extra virgin olive oil biscuits
(serves 6 as a main course)

1 kohlrabi, scrubbed and chopped into bite sized pieces
1 rutabaga, scrubbed and chopped into bite sized pieces
2 large carrots, scrubbed and chopped into bite sized pieces
1 large sweet potato, scrubbed and chopped into bite sized pieces
extra virgin olive oil
sea salt
freshly ground black pepper
1 white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 red bell pepper, chopped
1 tsp dried thyme
1 tsp dried sage
1 tsp lemon pepper
1 tsp cayenne pepper
1 cup chopped kale,  cut chiffonade
white sauce (recipe follows)
extra virgin olive oil  biscuits (recipe follows)

preheat oven to 400 degrees.  place kohlrabi, rutabagas, carrots and sweet potato on 2 parchment paper lined rimmed baking sheets.  drizzle with 2 tbsp olive oil per pan.  using your hands, roll vegetables in oil until all sides are coated.  sprinkle with salt and pepper and roast in oven for 40-60 minutes, or until vegetables are golden brown and caramelized. 

meanwhile, heat a large skillet over medium heat and add 1 tbsp olive oil.  add onion, garlic and bell pepper.  saute until vegetables are softened and the onion is translucent.  add seasonings and 1 pinch each salt and pepper.  add roasted root vegetables, white sauce and kale.  cook for 5 minutes.

preheat oven to 375 degrees. butter or oil a 9 inch deep dish pie dish. add vegetable mixture to dish, top with baked biscuits and heat in preheated oven until piping hot ( 15-20 minutes). i pair with a large salad for a delicious, healthy, vegetarian dinner.  you could serve as a side dish with roast chicken, pork or a steak.

white sauce
1/4 cup extra virgin olive oil
4 tbsp white whole wheat flour* or spelt flour
pinch salt
2 cups unsweetened coconut milk (the kind in cartons, not cans)
1 tbsp bourbon (optional, but really makes the dish)

heat a small sauce pan.  add the olive oil and whisk in the flour one tablespoon at a time eliminating all lumps.  cook over medium low heat for 3 minutes whisking constantly.  add in coconut milk and cook, stirring often for 15-20 minutes or until mixture thickens.  sauce should be the consistency of thick cream.  stir in bourbon and set aside.  (keep warm over very low heat)

extra virgin olive oil drop biscuits3 cups white whole wheat flour* or spelt flour
1/2 tsp salt
2 tsp alum free baking powder
2 tsp raw honey
1/2 cup extra virgin olive oil
3/4 cup unsweetened coconut milk (plus 2 tbsp) (the kind in cartons, not cans)

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. using a large bowl, sift together the dry ingredients. add the honey and olive oil and stir using a fork. large lumps will form. gradually add 3/4 cup milk a little bit at a time until all the dry ingredients are incorporated into the dough. the dough will be crumbly but should hold together when squeezed with your hand. if too dry add 1-2 tbsp additional milk.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 40 minutes or until biscuits are golden brown. i use approximately 1/4 cup of dough for each biscuit...but you can make yours as small or large as you like. baking times will vary depending on size.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white.  contains all the fiber and nutrients of regular whole wheat but lighter in color and taste.  note...this is not white flour...the color is light brown when baked.  i like the king arthur brand**
 

it is pot pie week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends. comfort food feast starts at noon on wednesday's.

do you have a favorite comfort food recipe you would like featured? feel free to post in the comments section of this post.

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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Mushroom, Pepper and Sausage Ziti Marinara

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Vegetable loaded marinara sauce with a full pound of mushrooms, lots of colorful bell peppers, spicy Italian sausage and just a handful of pasta thrown into the mix; this dish was a great way to satisfy my craving for Italian food. Ready and on the table in about 30 minutes, this is a quick and easy weeknight meal.

Mushroom, Pepper and Sausage Ziti Marinara
Yield: 6-8 servings

8 ounces of a small shaped pasta, I used a brown rice ziti
1 lb spicy Italian sausage
16-20 ounces baby bella or crimini mushrooms, quartered or cut into sixths
2 large yellow and red bell beppers, chopped into 1/2" pieces
1 small sweet yellow onion, chopped into 1/2" pieces
2 tablespoons butter
1 teaspoon kosher salt, adjust to taste
1/2 teaspoon granulated garlic, adjust to taste
1 quart Five Minute Marinara Sauce (recipe copied below)
finely shredded Parmesan or Pecorino Romano cheese for topping

Cook the pasta until it is the tenderness that you desire. Drain and rinse the pasta with cold water to stop it from continuing to cook while it cools. Melt the butter in a large skillet or dutch oven over medium heat. Add the onion and cook, stirring occasionally, for a few minutes, until it begins to soften.

Add the bell peppers and the mushrooms. Sprinkle with 1/2 a teaspoon of salt and continue sauteing until the peppers soften and the mushrooms are browned and tender. Drain any liquid from the pan and sprinkle with the remaining salt and the garlic. Saute for just a minute more and then transfer to a waiting bowl.

Add the sausage to the pan, cook and crumble it over medium heat. Drain any grease and then add the cooked vegetables to the pan with the meat. Stir to combine and make sure everything is still hot. Pour the marinara sauce into the pan and stir to coat everything well. Add the cooked pasta and stir gently to combine.

Serve immediately, with cheese sprinkled on each serving. Or, transfer the mixture to an oven safe dish, top with cheese and bake in a hot oven for just a few minutes, until the cheese has melted. Enjoy!

Five Minute Marinara Sauce
Yield: 1 quart
1/4 cup extra virgin olive oil
3/4 - 1 1/2 teaspoons crushed red pepper flakes, the full amount makes a very spicy sauce
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, minced or finely chopped
1 28-ounce can crushed red tomatoes (not diced, not pureed, not whole, no additional seasonings at all)
zest of one lemon

Combine the olive oil, pepper flakes, salt and garlic in a cold saucepan. Stir while you heat the pan over medium high heat. Saute for 45 seconds to a minute, just until everything is fragrant. Avoid letting the garlic turn brown. Stir in the tomatoes and heat to a gentle simmer, this should only take a couple minutes.

Remove from the heat and taste the sauce. If it needs more salt, add it now. Stir in the lemon zest and taste again. Try not to eat the entire pot of sauce with a spoon.



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Click here for printable sauce recipe 

ONE YEAR AGO TODAY: Soft Eggs Over Thyme Marinara Sauce

German Apple Pie

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This apple pie has the distinction of being not only the most memorable apple pie I have eaten, but also being the easiest apple pie I have ever made. I had never made an apple pie with cream before this one and I was happy to find that the cream made the pie not only richer, but smooth and truly unique as well. I served this pie at room temperature, completely by itself. (It really does not require whipped cream or ice cream.)

* I'm including directions for a gluten free pie crust. If you are not in need of a gluten free crust, I have also made this all-butter pie crust recipe and I loved it.

German Apple Pie
recipe adapted from cbsop.com via The Blond Duck

6 medium apples, peeled, cored and sliced, I used granny smith apples
1 cup sugar
1/4 cup flour, I used brown rice flour
1/2 teaspoon kosher salt
2 teaspoons cinnamon
1 cup heavy cream
(1) prepared pie crust (gluten free pie crust recipe here)

Press the pie crust into the bottom of a deep 9" pie plate. Crimp the edges (if you are feeling fancy) or simply smooth the edges until they are relatively smooth. Whisk together the dry ingredients and sprinkle over the apples in a large mixing bowl. Stir to coat all the pieces and then place the apples into the pie crust. Pour the cream over the apples and bake at 450 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 55-60 minutes. Cool completely before serving. Enjoy!



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ONE YEAR AGO TODAY: Pumpkin Mousse