the salty table essentials, vol1

8/13/2019 The Salty Table Essentials, Vol1

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The Salty TableEssentials, Volume 1


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Pasta & Pizza

~Bacon, White Bean, and Mushroom Pasta

~Fettuccine with Braised Kale

~Baked Mac &Cheese with Spinach &Roasted Tomato

~ Best!Ever Avocado Pasta

~Apple Cheddar Chicken Pizza

Chicken

~Oven {fried}Chicken with Lemon Arugula Salad

~Chicken with Raspberry & Wine

~#Simple &Elegant}Chicken Dijon

Sides

~Parsley &Cream Mashed Potatoes

~{Easy} Cheddar & Mushroom Gratin

Sweet Things

~Chocolate Peanut Butter Blondies

~Olive Oil Cakes with Lemon &Thyme

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Contents: The Salty Tables Favorite {Go-To}Recipes


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The salty bacon, creamy white beans, and the earthy mushroomsall combine to make this pasta super satisfying.

White Bean and Mushroom Pasta Ingredients " 1 Tablespoons Olive Oil

" 4 slices Thin Bacon, Cut Into 1/2 inch Pieces

" 3 cloves Garlic, Minced

" 1 package (10 Ounce) sliced baby bella mushrooms

" 1 cup Low Sodium Chicken Broth OR Dry White Wine if you prefer, ora combo of both))

" 1 1/4 cup Half-and-half

" 1 can cannellini beans, rinsed and drained

" 1/4 cup Flat-leaf Parsley, Minced

" 1/2 cup Freshly Grated Parmesan Cheese

" Kosher Salt To Taste

" Freshly Ground Black Pepper, To Taste

" 1 pound Thin Spaghetti Or Angel Hair Pasta

" Extra Parmesan, For Serving

Method

1. Cook pasta according to package directions in salted water.

2. Meanwhile, heat oil in pan and cut up bacon.

3. Cook bacon until golden brown but not crisp. Remove from pan and set aside.

Drain a little of the grease from pan but leave a healthy coating in the pan, enough to coat and

cook the mushrooms in.

4. Add mushrooms to pan. cook until browned, add garlic, cook 1 minute.

5. Add chicken stock and/or wine. cook until reduced by half. Lower heat.

6. Add in 1/2 and 1/2. Cook until lightly bubbly and thickened.

7. Add in beans, bacon (leave a few pieces of bacon to the side and chop to sprin-

kle on top of finished pasta), parsley. Stir to combine and heat beans, about 2 minutes.

8. Add cheese, allow to melt and combine into sauce.

9. Add Pasta to pan sauce and toss with tongs.

10. To loosen sauce that is too thick, add pasta water, one tablespoon at a time to

pasta and sauce mixture.

11. Plate and top with more grated parmesan, chopped bacon, and parsley.


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Packed with vitamin!rich kale, this pasta also bursts with flavorsof lemon and parmesan. Yum.

Fettuccine with Braised Kale Ingredients

1 pound l kale "about 2 bunches#, large center ribs and stems removed, cut

crosswise into 1/2$inch slices

3 tablespoons olive oil, divided

1 medium onion, finely chopped "about 1 1/2 cups#

8 large garlic cloves, thinly sliced "or the equivalent in minced garlic#

1/2 pound fettuccine

Zest & Juice of a whole lemon

1/4C white wine "optional#

Finely grated Parmesan cheese

Method

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add

chopped onion and cook until soft and translucent, stirring occasionally, about 6

minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown,

stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil

and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium$low.

Continue cooking until kale is very tender, stirring occasionally and adding water by

teaspoonfuls if dry, about 20 minutes. "I added wine here instead of water for a bit

more flavor#

Meanwhile, cook fettuccine in medium pot of boiling salted water until al

dente, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked

pasta to kale mixture in pot. Add lemon juice and zest along with 2 tablespoons re$

served cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry.

Sprinkle fettuccine with grated Parmesan cheese, toss and serve.


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Mac and Cheese. It may just be the answer to all of lifes little problems. This ver$sion starts with a wonderfully simple, yet velvety cheese sauce, then adds in someroasted tomatoes, spinach, and a crispy crumb topping for good measure.

Baked Mac and Cheese with Spinach and Roasted Tomatoes Ingredients:

4 tomatoes, sliced

3 large handfuls fresh spinach

1 lb penne, cooked in salted water and drained

2 tsp Salt

2 tsp pepper

3 tbsp butter

3 tbsp flour

2 c milk

2 c heavy cream

3 1/2 c cheddar

1 1/2 c Parmesan

2 tbsp Dijon mustard

2 tsp Italian seasoning, divided

Crumb topping : 1c panko bread crumbs, 1/2c grated parmesan cheese, 1 tbsp olive oil

Method:

1. Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes with

the oil, place in a single layer on parchment-lined sheet pan, sprinkle with a bit of salt and pep-

per and roastfor 30 minutes.

2. Meanwhile, Whisk the butter and flour in a medium-size pot over medium-high heat until

foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from theheat.

3. Whisk in thecheeses,mustard, salt, pepper, and Italian seasoning. Stir in thepastaand

spinach and transfer to a 9- by 13-inchbaking dish.

4. Make your crumb topping: in a bowl mix panko, oil, parmesan cheese. Top pasta in bak-

ing dish with the tomatoes, then sprinkle on crumb topping andbakeabout 30 minutes.

5. Let cool for a few minutes, serve alone, as a side dish, or with a green salad.


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These ingredients may seem like an unlikely combination, but after yourfirst bite youll know they were made for each other.

Apple Cheddar and Chicken Pizza Ingredients

" 1 container pre-made pizza dough

" 1 granny smith, honey crisp, or other slightly tart apple

" 3 tablespoons of honey mustard

" 1 cup of shredded cheddar cheese

" 1 cup of shredded mozzarella cheese

" 2 cups of cubed or shredded chicken

Method

1.Pre-heat oven to package directions for pizza dough.

2.On a baking sheet or pizza sheet, spread dough. Pre bake for 5 minutes.

3.Meanwhile, peel and slice the apple thin. Cube or shred chicken (about

one large breast, or two smaller thighs).

4.Mix together 1 1/2 tablespoons of dijon and 1 1/2 tablespoons of honey.

5.Remove dough from oven after 5 minutes. Spread with honey mustard.

6.top with chicken, apple slices, then sprinkle with cheese (feel free to use

more cheese if you like)

7.Bake for approximately 10 minutes or until crust is golden and cheese ismelted.

8.Slice and serve.


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This recipe is a take on favorite Barefoot Contessa recipe. The crunchychicken mixed with the peppery and lemony arugula makes it oh!so satisfy!ing.

Oven Fried Chicken with Lemon Arugula Salad Ingredients:

Four chicken thighs (bone-in, skin-on)

italian style bread crumbs

dried italian seasoning or herbs de provence

1/4 cup grated Parmesan cheese

one egg, beaten

1/4 cup cream or buttermilk

salt, pepper

For the Salad:

Arugula

one lemon, zest and juice

salt, pepper

1/4 C olive oil

1 tsp dijon mustard

fresh grated parmesan cheese

Method:

-Pre-heat oven to 425. Start by beating your egg in a bowl and adding the cream, a pinch of salt and pep-

per, and a generous pinch of the dried herbs. Then, on a plate, mix bread crumbs, dried herbs, generous

pinch of salt and pepper, and the cheese together.

-Next, dip each chicken breast first into the egg, then into the breading, coating bo th sides. Place on a

baking sheet and bake for 35 minutes.pierce to check juices run clear

While your chicken cooks, start the salad.

-In a bowl, add in your lemon juice and zest

-add a generous pinch of salt and pepper and the dijon, stir

-whisk in olive oil.

-take a few large handfuls of arugula and place into the bowl

-add the fresh cheese, toss

-plate salad portion with fried chicken, and enjoy!


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Surprisingly easy to prepare, this dish packs a serious flavor punch. The red wine sauceis finished and thickened with sweet and tart raspberry jam...and a secret ingredient.Easy enough for Monday, but tastes like Saturday night.

Chicken with Raspberry and Wine Ingredients:

4-5 boneless, skinless chicken thighs

salt & pepper

1 tbsp butter & olive oil for browning

one large rosemary sprig, left whole

one small yellow onion, diced

1tsp minced garlic

1 cup red wine

1/4 cup raspberry jam

1 tsp ketschup {I know its weird, but anything Jacques Pepin does works for me.

What does it do? It thickens and adds a hint of vinegar and sweetness. Dont ques-

tion me!}

Method:

Salt an pepper your chicken. Coat a pan with olive oil, heat to medium-high and melt

butter. Brown chicken on both sides.

Add sprig of rosemary to hot pan, cook one minute.

Reduce heat to medium, add in diced onion. cook until tender.

Add in minced garlic, cook one minute.

Add red wine, cook for about 15 minutes.

Remove chicken to plate, cover to keep warm. Remove rosemary sprig, discard.Raise heat slightly to continue reducing sauce.

Add in raspberry jam, stir.

Add in tsp of ketchup

Stir, taste, adjust with salt and pepper. When sauce is reduced to your desired thick-

ness, return chicken to pan an turn to coat. Serve with mashed potatoes (I serve this

dish with cream and parsley mashed. Find that recipe on page 10.)


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This is a simplified version of the classic French recipe. It takes minutes toprepare and is equally perfect for a weeknight supper or a gussied!up din!ner party.

Simple Chicken Dijon Ingredients

4 chicken breasts

1/4c diced onion

4 cloves garlic, minced$

1/2 c chicken stock

Salt and pepper

Oil for browning$

2 tbsp sour cream

3 tsp Dijon mustard $

1/4 tsp crushed rosemary

Method

Coat a pan in olive oil and bring to medium/high heat.

Season chicken on both sides with salt and pepper.

Brown chicken on both sides.

Add onion and saut 5 minutes.

Add garlic, cook 1 minute.

Add stock, stir, cover, cook about 15 minutes.

While chicken cooks, in a bowl mix sour cream, Dijon, and rosemary.

When chicken is cooked, remove to a plate and cover to keep warm.

Whisk sour cream mixture into pan, cook a few minutes until thickened.

Return chicken to pan, turn to coat.

Serve with mashed potatoes, rice, or a crusty bread and a simple green salad

(the arugula salad on page 7 would pair nicely).


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This Gratin is so good you will want to eat it twice. And that just worksout perfectly for you, because this is amazing reheated the next day forbreakfast served alongside eggs.

Easy Cheddar and Mushroom Gratin Ingredients:

4 golden potatoes, sliced as thin as you can get them "if you have a mandolin that works great. Other$

wise just slice them as thin as you can. I leave the skins on, because I love the flavor and it's where all

of the vitamins are.#

12 oz of mushrooms, chopped

1 medium yellow onion, sliced thin

1 1/2C Cheddar cheese "or more if you want#

Salt and pepper

1 tsp rosemary

1 tsp minced garlic

1$1 1/2C cream, milk or half and half

Olive oil for sauting and to oil your baking dish

Method:

Start by preheating your oven to 350. Oil a baking dish with some olive oil or spray if you prefer.

Now, heat a pan coated in olive oil to medium

Slice your onions and chop your onions

When pan is heated,Add in onion, pinch salt, pepper, and the rosemary. Saut until render and light

golden

Add mushrooms, pinch of salt, stir. Saut until tender

While mushrooms cook, slice potatoes thin.

Make two layers in your baking dish in this order: potatoes, slightly overlapping and covering surface ofbaking dish, sprinkle with salt and pepper. Mushroom and onion mixture "1/2 in each layer#. Finish with

cheese layer.

Now add The cream or milk "about 1$1 1/2 C#until liquid reaches the bottom of your top layer of pota$

toes.

Place dish in oven, uncovered for about 1 hour and 15 minutes.

** if the top is getting to crispy, gently press down with a spatula on the top layer to re moisten the top

with the liquid.

Let sit for about 5$10 minutes before serving.


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If a chocolate chip cookie and a brownie had a baby, this wouldbe it. Meet your new sweet craving.

Chocolate Peanut Butter Blondies Ingredients

1/2 cup peanut butter

1/3 cup margarine (or butter), softened

2/3 cup white sugar

1/2 cup packed brown sugar

2 egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup chocolate chips (semi-sweet or milk chocolate)

Method

Preheat oven to 350 degrees F (175 degrees C ). Grease a 9%9 inch baking

pan.

In a medium bowl, cream together peanut butter and margarine. Gradually

blend in the brown sugar, white sugar, eggs, and vanilla; mix until flu&y. Com-

bine flour, baking powder, and salt; stir into the peanut butter mixture until

well blended. Fold in chocolate chips.

Bake for 30 to 35 minutes in preheated oven, or until the top springs backwhen touched. Cool, and cut into 16 squares.


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Light and airy, tart and sweet, these olive oil cakes make a great breakfastbite, afternoon snack, or straight up dessert. Perfect for lemon lovers.

Olive Oil cakes with Lemon and ThymeIngredients

1 Tablespoon Melted Butter

1 1/3cup Sugar

2 Tablespoons Grated Lemon Zest

2 whole Eggs

!cup Olive Oil

2/3 cup Whole Milk

1 cup Flour

"teaspoons Baking Powder

"teaspoons Salt

1 teaspoon Minced Fresh Thyme

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FOR THE GLAZE:

1$"cup Powdered Sugar

2 Tablespoons Melted Butter

3 Tablespoons Fresh Lemon Juice, Or More As Needed

Method

1. Preheat your oven to 350 degrees. Prepare a mu%n pan with melted butter and then dust

with a little bit of flour. Pulse the sugar and lemon zest in a blender until combined. Add the eggs

one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin

batter, about 30 seconds. Dont over blend or the cakes will be too pu&y.

2. Whisk one cup flour, the baking powder, salt and thyme in a small bowl. Add to the

blender in 2 batches until just combined. Pour the batter unto the prepared pan and bake until

the cakes just start to pull away from the sides of the pan and spring back when lightly touched,

about 25 minutes depending on your oven.

3. In the meantime, make the glaze: whisk the powdered sugar, melted butter and lemon

juice until smooth, adding more lemon juice if too thick. Drizzle over the cooled cakes and gar$

nish with a thyme sprig.


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Up Next for the Salty Table...

For more recipes and tales from my kitchen, visitThe Salty Table. For a look at my newest project check out my blog, Salingers Salad, where I take a look

at food in literature and come up with some imaginative pairings of my own. Its tasty food, one great story at a time #Coming as a book in 2015!$

My next cookbook is alsoin the works. The Salty Tables Kitchen Secrets features more tasty recipes, fast meal ideas, shopping lists and recipes for eating

natural every day, along with my favoritekitchen rules and tips on keeping a stocked pantry and fridge so your kitchen almost runs itself. You can just

stand there, drinking a glass of wine, and its doing your work for you.

O.K. Thats an exaggeration. But The Salty Tables Kitchen Secrets really will make your time in the kitchen easier and your meals even more delicious.

P.S. As this is my very first cookbook, Id love your feedback on anything you make from this. My food philosophy has always been to use simple ingredi!

ents and simple techniques to make tasty meals that let the flavor of the food shine through. Soooo, howd I do with that? Feel free to leave comments on

mywebsite, atTheSaltyTable, or send me an email at gri%n.rebekahl #at$gmail #dot$com.

Thanks for reading, and happy cooking!
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