Tag Archives: food

The Great Indoors: Grilled Romaine with Roasted Garlic Caesar Dressing

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I was excited when I heard I would get to cook with a man who once called Mickey Mouse “Boss.” Tim Rosendahl’s culinary resume is longer than a shish kabob skewer. Rosendahl is a native of Fargo and a graduate of the Culinary Institute of America. His prestigious career has included stints at Red Lobster as vice president of food and beverages and at Walt Disney World as executive chef instructor and administrator of culinary development. But now he’s back home in Fargo to share his cooking wisdom with all of us. He’s teaching classes at Square One Rental Kitchen and Event Center, a facility in North Fargo which is available to professional caterers and amateur chefs alike for food and party preparations. The day we met Rosendahl snow was still on the ground and the winds were brisk, but we were thinking warmth and a tasty spin on a crisp, refreshing summer salad. Rosendahl showed us how to make a Grilled Romaine Salad with Roasted Garlic Caesar Dressing. I had a hard time picturing that grilled lettuce could taste anything but wilty, but I was wrong. Slightly grilling the beautiful leaves brought out flavors in the romaine that otherwise might be hidden. And his homemade Caesar dressing far exceeded the store-bought dressings I’ve had. It was crisp, flavorful, and delicious. Mickey would be proud.

Grilled Romaine with Roasted Garlic Caesar Dressing
Portions: 6
Ingredients:
1 head of Romaine, (cut into 1/6) leave stem attached
4- Egg Yolks
2- T Dijon Mustard
1/4 cup Parmesan Cheese, shredded
3- T Roasted Garlic
1- t Anchovy, chopped fine or paste
12oz. – Olive Oil
1- Lemon Juice and Zest, chopped fine
1T- Worcestershire Sauce
Fresh ground Tri- Color Black Peppercorns, to taste

1. Put egg yolks, Dijon mustard, garlic, parmesan and anchovy’s in blender or food processor. Mix for 15 seconds.
2. Slowly drizzle olive oil into mixture on high speed.
3. While mixing add lemon juice, zest, Worcestershire sauce and black pepper.
4. Season to taste with more roasted garlic, pepper or lemon. Refrigerate immediately.
Keep refrigerated at all times.
5. Drizzle romaine wedges in olive oil and either grill or sear. Very hot.

Serve: Over freshly grilled romaine wedges

Garnishing ideas:
- grilled shrimp, chicken, or scallops
- seared anchovy fillets
- seared thin sliced lemons
- shredded parmesan cheese
- warm croutons
- grilled tomato wedges

For more information on Square One Rental Kitchens and Rosendahl’s classes go to: squareonekitchens.com.

Hungry for More: Flattened chicken full of family-friendly flavor

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“Hungry for More” host Jim Manney is back with the Lost Italian, Tony Nasello, at Sarello’s this week, where he shows us how to make Sicily chicken the whole family is bound to enjoy.

First, Chef Tony demonstrates how to scaloppine a chicken. And don’t let the name scare you, it’s much easier than it sounds (and kind of fun).

From there, you go right into breading. With hints of rosemary and Parmesan cheese, it’s hard to go wrong.

We also learn a sure-fire way to test if our oil is ready for cooking, and when your chicken is done just right.

Try this recipe one night with the whole family. After you finish it off with a squeeze of lemon, it’s a dish even the kids will love.

Sicily Chicken

Serves: 2 to 4

Ingredients:

6 pieces of chicken breast, thinly pounded (scaloppine-style) – use boneless, skinless, split chicken breasts
4 cups Japanese breadcrumbs (panko)
½ cup grated Parmesan cheese
1 tablespoon finely chopped fresh rosemary
Salt and pepper to taste
2 cups flour for dredging
4-6 large eggs
3 ounces milk
3 ounces vegetable oil, or more as needed
1 lemon, cut in half

Directions:

Pound the chicken into scaloppine cutlets and set aside. Beat the eggs and milk together to make an egg wash. Use three shallow dishes or pie pans to create a dredging station for the flour, egg wash and breadcrumbs.

Dredge the chicken first in flour, then the egg wash, patting off any excess flour and egg before dredging the piece in the breadcrumbs. Pack tightly to completely cover the chicken. Heat the oil over medium-high heat then fry the chicken on both sides until it is golden brown, turning often to avoid burning. Transfer to plate lined with paper towels before serving. Squeeze the fresh lemon over the chicken while still hot and serve.

Tony’s Tip: To turn this recipe into Chicken Parmigiana, lay the fried cutlets on a baking sheet and top each one with mozzarella, provolone, or fontina cheese. Bake in a 350 F oven for 2 to 3 minutes, until cheese is just melted. Transfer the cutlets to serving plates or platter, top with warm tomato sauce, and garnish with grated Parmesan cheese. Serve and enjoy.

To store:

Leftover cooked cutlets can be stored in an airtight container or Ziploc bag and refrigerated for 2-3 days.

The Great Indoors: Sorbet for the Sweet Tooth

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My name is Tracy and I have a sweet tooth. Always have. Probably always will. There’s nothing inherently wrong with those
of us who need a little something sweet everyday. (In fact, I like to think it makes us extra sweet people. Yeah, I know. Whatever, right?) But too much sugar
is definitely not a good thing. So how do you satisfy the sweet tooth without sabotaging the diet?

Tanya Friesen of Ette Nutrition, a website that promotes healthy family living, says it can be done.

The trick isn’t to avoid your favorite sugar-filled snacks altogether, but rather enjoy a lower calorie treat, yet similar
alternative.

This Strawberry Banana Sorbet is a great way to tame that sweet tooth while gaining vital
nutrients. Most importantly, you won’t feel like you’re depriving yourself of your favorite treats,
which can help you stick with your weight loss journey for the long run.

Strawberry Banana Sorbet

Ingredients

¾ cup Sobe Lifewater Strawberry Dragonfruit Flavor

1 (14 oz.) package Dole Ready-Cut Fruit Strawberries & Bananas (for best results allow to thaw for 15 minutes)

4 Pure Stevia packets

Directions:

1 Place all ingredients into a Vitamix container or use a blender. Secure lid.

2 Select Low speed. Turn machine on and then switch to High speed. Use a tamper to press the
ingredients into the blades.

3 Mix for 30 to 60 seconds. Stop machine. Do not over mix or melting will occur. Divide recipe evenly
into 4 serving dishes and serve immediately .

Nutritional Information: Serving Size: ¼ of recipe, Serving Per Recipe 4, Total Fat 0g, Total Carbohydrates
18g, Protein 1g

Hungry for More: ‘Lost Italian’ shares scallop recipe with Thai twist

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On “Hungry for More,” we try to bring our viewers to places in the Fargo-Moorhead area and give them a behind-the-scenes view of some of the best restaurants, a glimpse and taste into what the customers normally wouldn’t know or see.

This week, ‘Hungry for More’ host Jim Manney wanted to show a little more of a place that some Forum readers may already be familiar with. Our very own “Lost Italian’s” kitchen, with Tony Nasello of Sarello’s.

Chef Tony shows us his restaurant’s famous Red Curry Scallops.

While the scallops are the “filet mignon of the sea,” as Tony would say, the red curry sauce is really what gives this dish the delicious zing that makes it a fan favorite.

While some of the ingredients may seem foreign to you, they are all available in our area and in our grocery stores. The red curry paste, coconut milk, clam juice and fish sauce may not be used in your everyday cooking, but they really bring out some of the best flavors. It’s really easy to make, with a short cooking time and simple directions. You end up with an amazing dish with a spicy Thai zing you didn’t know this “Lost Italian” could bring to the table.

Red Curry Scallops:

Makes: 4 to 6 appetizer servings

All ingredients for this recipe are available at the Hornbacher’s on 32nd Ave.

Red Curry Sauce:

1 small can or jar of red curry paste
16 ounces coconut milk
2 ounces fish sauce
2 ounces clam juice
1 ounces heavy cream
1 ounces lime juice
¼ cup sugar

Using a medium-sized sauce pan, combine all ingredients over medium-high heat and bring to a simmer. Add a half-cup of the roux (flour and butter mixture for thickening, below), and whisk until the roux is incorporated and the sauce has thickened. Use immediately or store in the refrigerator for up to 2 weeks.

Roux:

½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour

Melt the butter in a medium sauce pan and stir in the flour. Cook for 10-15 minutes, stirring constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks.

Scallops:

12-15 sea scallops
1 red onion, cut into half-inch thick slices
1 cup shiitake mushrooms, quartered (any mushroom will work)
1 cup carrots, julienne (sliced into thin strips)
1 cup sugar snap peas, whole
2 tablespoons fresh basil, chiffonade (cut into thin strips)
1 tablespoon vegetable oil

Using a large sauté pan over medium heat, pour in the vegetable oil and add the red onions. Cook for two minutes. Add the scallops, and cook for another two minutes. Add the red curry sauce and cook for 3-4 minutes. Finish by adding the vegetables and basil, stirring to ensure all ingredients are hot, and cook for another two minutes. When done, the sauce should be velvety smooth; not as thick as a cream sauce, but thicker than a broth. Pour into serving bowls, serve and enjoy!

Tony’s Tip: To make sure that all the vegetables are crunchy, or al dente, add any vegetables that may take longer to cook, like carrots and onions, first. More delicate ingredients, like mushrooms and sugar snap peas, or shrimp (if using instead of scallops) should be added toward the end because they will cook faster.

The Lost Italian: Pasta Primavera

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Tony Sarello shows us how to make the perfect dsh to get us excitig for the much anticpated spring weather, pasta primavera!

Pasta Primavera
Serves: 4
Ingredients:
1 pound penne pasta, cooked al dente – see instructions on package
1/3 cup extra virgin olive oil
½ cup red onion, sliced ½-inch thick in half-moon strips
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
½ cup carrot, cut into ¼-inch sticks, 2 inches long
½ cup white wine
1 cup crimini or button mushrooms, quartered
1 cup sugar snap peas, whole
1 cup tomatoes, diced
½ cup water
2 cups fresh spinach leaves, stems removed
2 tablespoons unsalted butter
½ cup Parmesan cheese, grated
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup basil, cut julienne style, to garnish

Directions:
Sauté the red onion and olive oil over medium to low heat for two to three minutes until the onion starts to soften. Add garlic, crushed red pepper flakes and carrots, and cook for two more minutes.
Deglaze the pan with white wine and cook over medium heat for three to four minutes until the wine is reduced by half (this process removes the flavor bits from the bottom of the pan and incorporates them into the sauce).
Add the mushrooms, sugar snap peas and tomatoes and cook for two to three minutes over medium-low heat. Add pasta noodles and water, stirring the mixture to coat all the pieces. Add the spinach and continue cooking for one to two minutes until spinach starts to wilt.
Add the butter, Parmesan cheese, salt and pepper and mix together well. To serve, garnish with basil, more Parmesan cheese, and a drizzle of extra virgin olive oil.

Tony’s Tip: Always season your pasta water with salt before adding the pasta. A good guideline is at least one tablespoon of kosher salt for every four quarts of water.

The Great Indoors: Fantastic Cauliflower Crust Pizza – Seriously, I’m not kidding.

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I have to admit I haven’t always been on board when someone suggests I substitute a favorite ingredient for something more healthful. Don’t get me wrong sometimes it’s a giant hit (non-fat Greek yogurt can be a nice substitute for sour cream or mayonnaise), but other times it falls far short (I have a hard time using applesauce instead of butter or sugar when I bake.) But in the case of today’s recipe, I’m happy to say this healthful substitution is a home run.

It’s called Cauliflower Crust Pizza and it’s from my friend Tanya Friesen, the owner of Ette Lifestyle, a business which helps families lead healthier lives.

It sounds a little odd, but using cauliflower in your pizza crust is a great idea and it saves on calories and carbohydrates while increasing your fiber intake.

BBQ Chicken Cauliflower Pizza

CRUST:
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1/4 cup Mozzarella 2% Shredded Cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic
1/2 teaspoon onion salt

TOPPINGS:
¼ cup Kraft Honey Barbecue Sauce
¼ cup Onion
4 oz. Deli-fresh Grilled Chicken Breast, diced (or use fresh)
1/2 cup 2% Mexican Style Shredded Cheese

Directions:

1. Rice cauliflower into small crumbles. You can use the food processor if you’d like, but you
just want crumbles, not puree. You’ll need a total of about 2 cups or so of cauliflower crumbles
(which is about half a large head of cauliflower). Place the cauliflower crumbles in a large bowl
and microwave for 8 minutes.

2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan
with nonstick spray or place a piece of parchment paper on pan. In a medium bowl, mix the
cauliflower crumbles with the remaining crust ingredients. Pat the “crust” into a 9 to 12-inch
round on the prepared pan. Bake cauliflower crust for 15 minutes (or until golden). Remove the
crust from the oven and turn the heat up to broil.

3. Prepare the pizza: Spread the BBQ sauce on top of the baked crust, leaving a 1/2-inch border
around the edge. Sprinkle chicken, onion and cheese on top. Broil the pizza 3 to 4 minutes,
or until the toppings are hot and the cheese is melted and bubbly. Cut into 4 slices and serve
immediately.

Nutritional Information: Serving Size ¼ of pizza, Serving Per Recipe: 4, Total Fat 6g, Total Carbohydrates
14g, Protein 16g.

Find this recipe and many more at facebook.com/ettelifestyle or learn more about losing weight without
losing the lifestyle by visiting www.ettelifestyle.com. Tanya will also be starting a new blog on Areavoices in the coming weeks.

Hungry for More: Caramelized Onion Spaetzle a tasty side to pan-seared chicken

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Chicken is always a delicious and nutritious option for a family meal. What’s even better is all the new ways to cook it.

On this week’s online episode of “Hungry for More,” host Jim Manney takes us back to Usher’s House in Moorhead and talks with chef Tyler Matthys about how to pan-sear chicken and make spaetzle.

Though spaetzle may not be in your everyday vocabulary or on your weekly dinner menu, it’s a really easy way to make pasta.

Spaetzle are small, seasoned dough dumplings poached in boiling water, and Matthys’ Caramelized Onion Spaetzle goes perfectly with the chicken.

So if you’re looking for a new and tasty way to cook chicken, try this Chicken Breast with Caramelized Onion Spaetzle.

Chicken Breast with Caramelized Onion Spaetzle

1 spring prairie chicken
1 cup flour
Salt
Pepper
Lawry’s seasoning salt

For spaetzle

1 onion small diced and caramelized
2¼ cups flour
1 teaspoon salt
¼ teaspoon pepper
3 eggs
¾ cup milk

Blend dry ingredients together. Whisk in eggs and milk until the batter is soft, add onions.

The Lost Italian: Honey-mustard crusted rack of lamb

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Tony Nasello shows us how to make the perfect rack of lamb with a honey-mustard crust just in time for Easter on The Lost Italian.

Honey-Mustard Crusted Rack of Lamb

Serves 4

Ingredients

2 “frenched” racks of lamb (16 chops)
½ cup honey
1 cup Dijon mustard

Combine the honey and mustard together in a medium-sized bowl.

2 cups Japanese bread crumbs (Panko)
1 teaspoon chopped rosemary
1 Tablespoon grated parmesan cheese
1 teaspoon salt
¼ teaspoon pepper

Combine ingredients together in a shallow dish for dredging.

Directions

Preheat oven to 375 degrees.

Brush the rack of lamb with the honey-mustard mixture on both sides, then dredge it in the breadcrumbs until evenly coated, leaving the bones completely bare.

Bake in the oven at 375 degrees for 10-15 minutes until medium-rare (130-140 degrees), or desired temperature is reached.

Tony’s Tip

As with any meat, use a meat thermometer to ensure proper temperature.

Hungry for More: A closer look at Usher’s duma burger

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When Usher’s House in Moorhead says they are casual fine dining, they mean it.

Their best-selling item on the menu is the ‘Duma Burger’, named after one of their employees, takes the American classic and mixes it with classy and originality.

‘Hungry for More’ host Jim Manney brings us back to Usher’s House with Chef Cary Carr where we learn how to add those fun unique twists that makes their Duma Burger so unique.

When you start out with adding bacon to anything, it’s hard to go wrong. But, then you add a light sauteed garlic and green onion mixture which makes all the other flavors pop that much more.

Grill your bun, add some havarti cheese and spinach, now all that’s left is their coveted herb and cheese dressing.

Each bite is full and flavorful and bound to leave every burger lover wanting more.

 

DUMA BURGER

6 oz ground beef patty
1 tablespoon garlic and green onion mix
1 ounce spinach
Herb & cheese dressing (recipe below)
2 pieces bacon
Havarti cheese

Dressing

1 cucumber
2 ounces basil
2 ounces spinach
3 garlic cloves
1 cup sour cream
1 cup mayonnaise
½ cup Parmesan cheese

Blend all ingredients. Season with salt and pepper.