Sunday, March 15, 2015

Honey Grilled Chicken with Citrus Salad

This recipe appears just a little pretentious at first - 3 specific types of oranges. Do they really taste that much different? Especially when mixed all together? I have never heard of Cara Cara. I am still not sure, but I will say that I liked the overall result. The slightly sour citrus mix was a nice counterpoint to the honey.



1 cup fresh orange juice
½ cup honey
3 tbsp. rosemary, minced
Kosher salt and freshly ground black pepper, to taste
2 lbs. skin on chicken, legs and thighs
1½ cups cilantro leaves and tender stems
3 tbsp. pistachios, roughly chopped
15 pitted dates, halved lengthwise
1 blood orange, peeled and sliced ¼" thick crosswise
1 navel orange, peeled and sliced ¼" thick crosswise
1 Cara Cara, peeled and sliced ¼" thick crosswise
1 red grapefruit, peeled and sliced ¼" thick crosswise
1 lime, peeled and sliced ¼" thick crosswise


Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes. Transfer chicken to a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.

Brazilian Cheese Bread

I found this recipe at Simply Recipes. I love recipes that are naturally gluten free. This bread is great! The bread is fluffy and light and still has a very pleasant chewiness to it. They are definitely best when warm straight from the oven in my opinion. 


1 egg*
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1 cup scant grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 teaspoon of salt

Special equipment recommended

One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

If not using mini muffin tins, makes 6-9 regular size muffin cups.


Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Rose Water Cookies

This recipe was published in BonAppétit. They are subtle cookies and I was surprised that they didn't taste great while hot out of the oven. They needed to cool and then they were really good. The cardamom smells incredibly wonderful. It makes the whole kitchen smell sweet and like you're on vacation.


1/2 teaspoon ground cardamom
1 1/2 cups white rice flour plus more for rolling
3/4 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon rose water
1 teaspoon poppy seeds


Whisk cardamom and 1 1/2 cups flour in a medium bowl and set aside. Using an electric mixer, beat sugar and butter in a medium bowl until smooth. Add egg and rose water and beat to blend.

Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.

Preheat oven to 300°. Scoop level tablespoonfuls of dough and, using lightly floured hands, roll into balls. Place on parchment-lined baking sheets, spacing about 1 1/2-inch apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a 1/4-inch thickness. (Alternatively, flatten balls and make an indentation in the centers with your thumb.) Sprinkle cookies with poppy seeds.

Bake cookies until firm but still pale, 20–25 minutes. Transfer to wire racks; let cool.

DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.

Saturday, February 28, 2015

KitchenAid Ice Cream Maker

I recently was gifted the Ice Cream Maker attachment for my KitchenAid mixer. Well, I have to say that it's pretty darn good. I made vanilla ice cream and it was legit. I mean, really legit. I am making another batch as soon as the first is done with chocolate chips.

There are a couple things to note - KitchenAid recommends that you store the empty Ice Cream Maker bowl in the freezer. If you have a small freezer, it could be annoying. The reason is that the bowl has some amazing magic liquid in the walls of the bowl that must be frozen so that the ingredient mixture can form into ice cream while being stirred by the appliance. I don't want to know what the magic liquid is, but it does work. KitchenAid says that the bowl should sit in the freezer for at least 15 hours priors to making ice cream which is why they recommend storing it in the freezer full time.

The other unexpected part of the process was that prior to mixing, the ingredients are partially cooked and then chilled in the refrigerator overnight. It's not a quick process. If you live in a state where marijuana is legal, I'm sorry to say that no you won't be able to get high and make ice cream when you get the munchies. So plan ahead! ;)

Kale Minestrone with Pistou

This recipe comes from Bon Appétit. The pistou, which is the French word for pesto, is optional in my opinion. It's nice, but the minestrone is excellent all by its lonesome. Definitely use the Parmesan rind.



3 sprigs oregano
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces pancetta (Italian bacon), chopped (optional)
1 onion, chopped
1 leek, white and pale-green parts only, thinly sliced
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons tomato paste
1 28-oz. can whole peeled tomatoes, drained
1 Parmesan rind (about 2 ounces; optional)
3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-oz. cans, rinsed
Freshly ground black pepper
12 ounces baby Yukon Gold potatoes, scrubbed, cut into ½” pieces
½ bunch Tuscan kale, ribs and stems removed, leaves torn into 1” pieces


2 garlic cloves
1 cup fresh basil leaves
½ cup olive oil
2 tablespoons freshly grated Parmesan
1 teaspoon finely grated lemon zest
Kosher salt



Tie oregano, rosemary, and bay leaves together with kitchen twine.

Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10–12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.

Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20–25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.

Do Ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.


Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt.

Serve soup topped with pistou.

Baked Beans with Slab Bacon and Breadcrumbs

This recipe comes from Bon Appétit. I like beans and bacon and my wife loves breadcrumbs so it's a win-win for everyone. Definitely use the Parmesan rind in my opinion. It adds a lot of depth of flavor.



2 cups dried navy or cannellini beans, soaked overnight
2 medium onions, 1 halved, 1 thinly sliced
1 Parmesan rind (optional), plus ½ cup finely grated Parmesan
1 head garlic, halved crosswise, plus 4 cloves, finely chopped, divided
2 bay leaves
2 teaspoons kosher salt, plus more
8 ounces slab bacon, cut into 2x¼” pieces
1 large shallot, thinly sliced
4 sprigs thyme plus 1 tablespoon leaves
Freshly ground black pepper
¼ cup dry white wine
1½ cups coarsely torn fresh breadcrumbs
2 tablespoons olive oil


Drain beans and place in a large heavy pot along with halved onion, Parmesan rind (if using), halved head of garlic, bay leaves, and 2 tsp. salt. Add water to cover by 2”. Bring to a boil, reduce heat, and simmer until beans are tender, 1–1½ hours.

Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until brown and most of fat has rendered, 8–10 minutes. Transfer to a plate with tongs or a slotted spoon.

Add thinly sliced onion, shallot, thyme sprigs, and three-fourths of chopped garlic to pan drippings in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is starting to caramelize and is very soft, 10–15 minutes. Add wine, bring to a simmer, and cook, stirring occasionally, until liquid is almost completely evaporated, about 4 minutes. Remove from heat and pluck out thyme sprigs.

Preheat oven to 400°. Drain beans, reserving cooking liquid. Transfer beans to a large bowl and mix in bacon, onion mixture, thyme leaves, grated Parmesan, and 1½–2 cups cooking liquid (this will be most of it; mixture should be consistency of stew); season with salt and pepper. Transfer beans to a shallow 1½-qt. baking dish.

Mix breadcrumbs, oil, and remaining chopped garlic in a medium bowl; season with salt and pepper. Scatter over beans; bake until liquid is thickened and bubbling and crumbs are golden brown, 45–55 minutes. Let cool slightly before serving.

Do Ahead: Beans can be baked 5 days ahead. Let cool; cover and chill.

Marinated Beets with Pistachios and Tarragon

This recipe comes from Bon Appétit. I like beets and if you do, I think you will like this recipe too.



1 pound baby yellow or red beets, trimmed, scrubbed
½ cup Sherry or red wine vinegar, divided
2 tablespoons plus ¼ cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
¼ cup raw pistachios, chopped
2 tablespoons coarsely chopped fresh tarragon


Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger).

Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours.

Toss with pistachios and tarragon just before serving.

Do Ahead: Beets can be marinated 2 days ahead. Cover and chill.