Category: Entree

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Mary Gersh’s hamburgers

Momburgers
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Ground beef patties (any size you like)
  2. Paprika
  3. Garlic Salt
  4. Accent
  5. Tomato slice
  6. Lettuce
  7. Onion (see notes)
Instructions
  1. Just sprinkle a reasonable amount of paprika, garlic salt and accent on each side of the patty.
  2. Grill or broil to your preferred degree of doneness
Notes
  1. A very simple recipe, but it's a perfect burger.
  2. I like to saute red onion slices and serve with lettuce and tomato.
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Baked Ziti

Baked Ziti
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound (454g) ziti, penne, or other thick tubular pasta
  2. 4 cups (950ml) homemade or high-quality store-bought red sauce (such as Rao's), divided
  3. 12 ounces (340g) whole-milk homemade or high-quality ricotta cheese (see notes)
  4. 3 ounces (85g) Parmigiano-Reggiano, finely grated and divided (about 1 1/2 cups)
  5. 1lb sweet Italian sausage (optional)
  6. 2 large eggs, beaten
  7. 1 cup (240ml) heavy cream
  8. 3 tablespoons minced fresh flat-leaf parsley, divided
  9. 3 tablespoons minced fresh basil, divided
  10. Kosher salt and freshly ground black pepper
  11. 1 pound (454g) whole-milk mozzarella cheese, cut into rough 1/4-inch cubes and divided
  12. Cooking spray
Instructions
  1. Adjust an oven rack to the middle position and preheat the oven to 400°F.
  2. Place ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring after the first 5 minutes to prevent sticking. Drain.
  3. Pour 3 cups of the red sauce into a large pot; add ricotta, half of the Parmigiano, eggs, cream, and half of the parsley and basil, and stir to combine.
  4. Season to taste with salt and pepper.
  5. Add the soaked ziti along with half of the mozzarella cheese cubes and stir until well combined.
  6. Transfer to an ungreased 9- by 13-inch baking dish and top with the remaining 1 cup red sauce and mozzarella.
  7. Lightly grease aluminum foil with cooking spray. Cover the baking dish tightly with the sprayed aluminum foil and bake for 45 minutes.
  8. Remove foil and bake until the cheese beginsto brown, about 15 minutes longer.
  9. Remove from oven and sprinkle with remaining Parmigiano, then let cool for 10 minutes. Sprinkle with remaining parsley and basil and serve.
Notes
  1. Look for a ricotta cheese that contains nothing but milk, salt, and starter culture or acid. Avoid those with gums and stabilizers. Our favorite national store-bought brand is Calabro.
  2. I made two versions of this 6/2023. One with 1lb sweet Italian sausage and one without. Both were very good.
  3. https://www.seriouseats.com/food-lab-no-boil-baked-ziti-recipe
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Chicken Artichoke Spinach Stew

Creamy Spinach-Artichoke Chicken Stew
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons unsalted butter
  2. 1 large yellow or red onion, finely chopped
  3. Kosher salt and black pepper
  4. 3 celery stalks, chopped
  5. 8 garlic cloves, smashed and chopped
  6. 2 cups chicken stock
  7. ¾ cup white wine
  8. 2 to 2¼pounds boneless, skinless chicken thighs
  9. ½ lemon, juiced (about 1½ tablespoons)
  10. 1teaspoon red-pepper flakes
  11. 1 (10-ounce) package frozen cut spinach
  12. 1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
  13. 1 lb mushrooms (NOT PART OF ORIGINAL RECIPE)
  14. ½ cup cream cheese (about 4 ounces)
  15. ½ cup finely chopped fresh dill
  16. 4 to 6 scallions, thinly sliced, for topping
  17. Grated Parmesan cheese, for topping
Instructions
  1. In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  2. Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
  3. Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  4. Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
  5. Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
  6. Divide the stew among bowls, and top with scallions and Parmesan.
Notes
  1. Good served over orzo, cous-cous, rice or pasta
Adapted from NYT Cooking
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Spatchcock Chicken

Spatchcock Chicken
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Spatchcock chicken
  2. Za'atar
  3. Kosher salt
  4. Aleppo pepper
  5. Baking soda (1/4 tsp)
Instructions
  1. Pat chicken dry. It should be room temperature.
  2. Use a rub of za'atar, salt, pepper and baking soda
  3. Place breast-up on a wire rack in a cookie pan.
  4. Convection roast at 450 degrees for about 40 minutes
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Bistro-Quality Seared Steak

Bistro Seared Steak
Recommended by Josh Lewi and Harry Mateer
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8-10 oz filet mignon, 1-1/2-2 inches thick OR NY strip steak
  2. 2TB butter (high-fat unsalted European)
  3. Kosher salt
  4. Coarse ground pepper
  5. 1TB Neutral oil (canola or rapeseed)
Instructions
  1. Allow steak and butter to come to room temperature at least 1 hour before cooking. Just before you’re ready to cook, heat oven to 450 degrees.
  2. Coat steak all over with 1 teaspoon flaky salt and a generous quantity of coarsely ground black pepper. Set a 12-inch ovenproof skillet over high heat until it gently smokes, about 5 minutes. Coat pan with 1 tablespoon neutral oil such as canola.
  3. Transfer skillet to center rack in oven. For rare meat, cook 4 minutes. For medium-rare, cook until juices bead on surface, 6 minutes. Bear in mind, steak will continue to cook on the stovetop, so here you want to stop slightly short of done to your liking.
  4. Return skillet to stove. Off heat, add butter, 1 sprig rosemary, 1 sprig thyme and 1 clove garlic, bruised with the flat of a knife. Tip pan toward you and spoon hot butter over steak, lifting occasionally so butter coats bottom of meat, about 1½ minutes.
  5. Transfer steak to a plate along with pan juices. Cover plate with foil, and let steak rest 10 minutes before eating, to allow time for juices to redistribute through meat. Serve immediately with french fries and a glass of red wine.
Notes
  1. Bifteck pôelé au beurre—steak pan-seared in butter, the type that usually graces a plate of steak frites—originated in restaurant kitchens but is just as easily (and in France, just as often) made by home cooks. It involves a few straightforward steps: An iron skillet heats until wisps of smoke appear. A thick steak sears until it develops a toothsome crust. After a brief sojourn in the oven, it returns to the stovetop to be finished with melted, herb-flavored butter.
  2. “This allows the full flavor to shine. Otherwise you are not doing justice to the meat,” said Mr. Desnoyer.
  3. Unlike many staple French techniques, this one isn’t dependent on precision—though its steps are rooted in culinary science. The high-heat searing encourages the Maillard reaction, by which a food’s amino acids and sugars caramelize to create a savory golden crust. The sizzling butter spooned over the steak undergoes the same reaction, further heightening the flavor as well as lending richness.
  4. Could it really be as easy as Mr. Desnoyer made it sound? There was only one way to find out. The first step was choosing a cut; I decided on a grass-fed filet mignon. I made sure I had on hand a European-style butter, with a higher butterfat content that prevents it from browning as fast as typical American-style butters do. I readied my mise-en-place, including tongs, for as Mr. Desnoyer had explained, piercing the meat with a fork allows valuable juice to escape.
  5. I heated the skillet a full five minutes as directed, recalling the master butcher’s parting words: “It’s not complicated. Just one thing is essential: You must resist the temptation to turn the steak until it has cooked for two full minutes. It will be worth the wait, I promise you.”
  6. And reader, it was—juicy, precisely medium-rare, full of primal savor and as deliciously French as any I’d ever eaten.
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Crustless Broccoli and Cheddar Quiche

Crustless Broccoli and Cheddar Quiche
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Cooking spray
  2. 3 cups chopped broccoli florets
  3. 1 cup grated cheddar cheese
  4. 2/3 cup 2% milk
  5. 1/4 cup half & half cream
  6. 5 large eggs
  7. 3/4 teaspoon kosher salt
  8. 1/8 teaspoon ground black pepper
  9. pinch freshly grated nutmeg
Instructions
  1. Preheat your oven to 350 degrees. Spray a pie dish with oil.
  2. Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
  3. Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
  4. Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
  5. Cut the quiche into 6 pieces and serve.
Notes
  1. Serving: 1slice, Calories: 174kcal, Carbohydrates: 5g, Protein: 12.5g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 178mg, Sodium: 358mg, Fiber: 1.5g, Sugar: 3g
Adapted from skinnytaste.com
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Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew
Serves 4
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 teaspoon fresh lemon zest and 2 tablespoons juice
  2. 1 teaspoon sweet or smoked paprika
  3. 2 garlic cloves, grated
  4. Kosher salt and black pepper
  5. 1 pound peeled, deveined large shrimp (tails removed)
  6. 4 tablespoons unsalted butter (1/2 stick)
  7. 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
  8. 1 (15-ounce) can cannellini beans or other white beans, rinsed
  9. 2 cups chicken stock or vegetable stock
  10. 2 tablespoons finely chopped fresh parsley (optional)
  11. Toasted bread, for serving (optional)
Instructions
  1. Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
  2. In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
  3. Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
Notes
  1. With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.
Adapted from New York Times
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Beef Stew ala Thomai

Beef Stew
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tbsp. vegetable oil
  2. 2 lb. beef chuck stew meat, cubed into 1" pieces
  3. 1 tbsp. extra-virgin olive oil
  4. 2 onions, chopped
  5. 4 carrots, peeled and cut into rounds
  6. 3 stalks celery, chopped
  7. 1 tsp Kosher salt
  8. 1/4 tsp freshly ground black pepper
  9. 1/4 tsp red pepper flakes
  10. 3 cloves garlic, minced
  11. 1 14.5oz can fire-roasted diced tomatoes with garlic
  12. 6 c. low-sodium beef broth
  13. 1 c. red wine (optional)
  14. 1 tbsp. Worcestershire sauce (optional)
  15. 2 tbsp red wine vinegar
  16. 1 tsp. dried or fresh thyme leaves
  17. 2 bay leaves
  18. 1 lb. baby potatoes, halved
  19. 1 c. frozen peas
  20. 1/4 c. freshly chopped parsley, for garnish
Instructions
  1. In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
  2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
  3. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
  4. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
  5. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
  6. Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
Notes
  1. Why Beef Chuck?
  2. Two reasons: 1) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for 30 to 45 minutes. The opposite is true with beef chuck. If you find your beef isn't tender after 45 minutes, continue simmering, adding more broth or water as needed.
  3. Wine Isn't Completely Necessary
  4. Wine adds a layer of rich complex flavor to your stew. If you don't have any leftover cooking wine on hand, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. (For cooking. For drinking... eh, not so much.) So yes, that half glass of Pinot from September will work just fine.
Adapted from Delish
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Creamy Garlic Parmesan Mushroom Chicken

Creamy Garlic Parmesan Mushroom Chicken
I made this 12/2021 and it was excellent.
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb boneless skinless chicken breasts or about 2-3 medium chicken breasts
  2. 1 teaspoon garlic powder
  3. 1 teaspoon oregano or Italian seasoning
  4. salt and pepper to taste
  5. 2 tbsp unsalted butter
  6. 1 tablespoon olive oil
  7. 8 oz baby Bella mushrooms
  8. 1/4 cup onion minced
  9. 3-4 cloves garlic minced
  10. 1 cup heavy cream (or light cream, or half & half)
  11. 1/4 cup freshly grated parmesan cheese
  12. 2 tablespoons fresh herb of choice optional
  13. 1/2 cup dry white wine (not in original recipe)
Instructions
  1. Slice chicken breasts in half horizontally to make them thinner. Season both sides of chicken breasts with garlic powder, oregano, and a pinch of salt and pepper.
  2. Heat butter and oil in over medium-high heat in a large heavy duty pan or cast iron skillet. Add chicken breasts to the pan and cook 5-6 minutes per side. I added 1/2 cup of white wine at this stage to finish the chicken. Remove chicken from pan and set aside.
  3. To the same pan, add the mushrooms and onion to the pan and saute for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; saute for 1 minute or until fragrant.
  4. Reduce heat to low and Add the heavy cream, parmesan cheese, and herbs. Simmer for 1-2 minutes or until sauce begins to thicken. Taste and add more salt if needed.
  5. Return chicken along with its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies.
Notes
  1. Chicken Breasts: This recipe calls for boneless, skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work. The chicken breasts are cut in half horizontally to help the chicken cook fast and make thinner fillets.
  2. Mushrooms: This recipe will work with just about any type of mushrooms. Sliced White, Crimini, or baby Bella mushrooms are preferred.
  3. Onion: Finely minced onion or shallots. The recipe can do without the onions but why not? They add a nice caramelized flavor to the cream sauce.
  4. Garlic: Lots of fresh minced or crush garlic. The recipe calls for 3-4 but I went ahead and used 5 because I’m hooked on garlic.
  5. Heavy Cream: Aka double cream or heavy whipping cream. The recipe will also work with half & half, light cream or evaporated milk.
  6. Parmesan Cheese: Freshly grated parmesan cheese is optional but highly recommended. You can also use pre-grated parmesan.
  7. Herbs: A few tablespoons of fresh herbs really do take this dish to the next level. You can use parsley, chives, rosemary, dill, cilantro, or leave out the herbs all together if you don’t have any on hand.
Adapted from gimmedelicious.com
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Penne alla Vodka

Penne alla Vodka
Serves 4
Rigatoni is an excellent option, too
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons (45g) unsalted butter
  2. 1 medium (8-ounce; 225g) yellow onion, diced
  3. 3 medium cloves garlic, thinly sliced
  4. Pinch red pepper flakes
  5. Kosher salt
  6. One 4 1/2-ounce (130g) tube concentrated tomato paste or 6-ounce (170g) can tomato paste
  7. One 14 1/2-ounce (411g) can whole peeled tomatoes
  8. 1 cup (240ml) heavy cream
  9. 1 pound (450g) short tubular pasta, such as rigatoni or penne
  10. 1/4 cup (60ml) vodka, plus more if desired
  11. 2 ounces (55g) grated Parmigiano-Reggiano, plus more for serving
Instructions
  1. In a large (3- or 4-quart) saucepan or small Dutch oven, melt butter over medium heat. Add onions, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent browning.
  2. Add tomato paste and cook, stirring, until tomato paste is fragrant and thick, about 3 minutes. Stir in canned tomatoes with their liquid. Bring to a simmer, then cook, stirring often and crushing the whole tomatoes roughly with a spoon, until sauce has thickened slightly, about 10 minutes.
  3. Add cream, and stir to incorporate. Transfer sauce to a blender, and blend until very smooth (you may be able to make an immersion blender work, but in our tests the sauce level was too low to safely avoid splattering). Wipe out pot, then return blended sauce to it. Season lightly with salt.
  4. In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs. About 1 minute before you transfer pasta to sauce, add vodka to tomato sauce and bring to a gentle simmer over medium heat.
  5. Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water (alternatively, reserve 2 cups pasta water, then drain pasta in a colander, then add to sauce with 1/2 cup of the reserved water). Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed. [Shown here with one serving size.]
  6. Remove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce. Taste for salt, and season with more if needed. If you can't detect the vodka at all, you can add a few drops more and stir it in before serving; exactly how boozy you want the sauce is a question of taste, but be careful because a heavy hand will ruin the dish. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately.
Notes
  1. Why It Works
  2. Using a hefty dose of tomato paste gives the sauce the deeply sweet base notes it needs, while a small can of tomatoes adds a brighter layer of flavor.
  3. Very gently cooking the onions and garlic in butter makes them very sweet and mild, without any harsh onion flavor remaining in the final sauce.
  4. Adding the vodka to the sauce when there are only a handful of minutes left of cooking time ensures the sauce is neither overly boozy nor absent of the flavor-enhancing effects of the vodka.
  5. Make-Ahead and Storage
  6. The vodka sauce can be made ahead through Step 3 (blending). Keep refrigerated in an airtight container up to 5 days. To use, reheat sauce in a pot, then resume recipe instructions with Step 4.
Adapted from from Andrew Miller
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Adapted from from Andrew Miller
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