Monday, November 25, 2013

White Beans with Broccoli Rabe and Lemon

Alison Roman, who contributed this recipe to Bon Appetit magazine, is not lying when she says that she likes bold flavors. The tartness of the lemon combined with the bitterness of the broccoli rabe is definitely strong, but if you like big bold pleasantly bitter foods, then this is a dish for you.

For those of you who don't want meals to pack such a punch, then I would use a lot less lemon, maybe a quarter to a half to tone down the citrus. If the dish is not saucy enough, add a little white wine.

3 tablespoons olive oil
1 small lemon, very thinly sliced, seeds removed
2 anchovy fillets packed in oil
4 garlic cloves, thinly sliced
½ bunch broccoli rabe, chopped
Kosher salt and freshly ground black pepper
2 15-oz. cans cannellini (white kidney) beans, rinsed
¼ cup fresh flat-leaf parsley leaves
2 tablespoons finely grated Parmesan, plus more for serving
Crushed red pepper flakes (optional)

Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.

Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 Tbsp. Parmesan.

Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

Yellow Split Pea Soup with Croutons

I have started to make recipes from Vegetarian Times magazine and so far they have been pretty good. This one is a nice winter soup and I like how the recipe adds flavor using the paprika and croutons since there is no ham base.

For the gluten-free person, you can make gluten-free croutons very easily
Serves 6

Soup
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 ribs celery, sliced (¾ cup)
2 medium carrots, sliced (1 cup)
1 Tbs. smoked paprika
1 tsp. ground turmeric
½ tsp. cayenne pepper
1¼ cups yellow split peas
2 Tbs. lemon juice
2 Tbs. finely chopped fresh chives


Croutons
4 oz. rye bread (2 to 3 slices)
1 clove garlic, halved

1. To make Soup: Heat oil in large pot or Dutch oven over medium heat. Add onion, celery, and carrots, and sauté 
10 minutes, or until vegetables have begun to brown. Add paprika, turmeric, and cayenne, and sauté 30 seconds.

2. Add split peas and 4 1/2 cups water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 45 to 60 minutes, or until split peas have broken down and Soup is thickened and creamy.

3. Meanwhile, to make Croutons: Preheat oven to 350°F. Arrange bread slices on baking sheet, and bake 10 to 15 minutes, or until crisp, depending on thickness of bread. Remove from oven, and rub each slice with cut side of garlic clove. Cut bread into bite-size cubes.

4. Purée Soup with immersion blender until smooth. Stir in lemon juice, and season with salt and pepper, if desired. Garnish each serving with Croutons 
and chives.

Chunky Borscht

This recipe comes from Food and Wine. I thought it was great - nice hearty wintry and a very unusual color. The soup is a bright shade of ruby red! If your spouse or your guests are picky eaters, be careful to prep them for the color because it is intense.

I substituted fresh beets for the canned variety. I used 1 lb., tossed them in some olive oil and roasted them in the oven for about 25 minutes on 400 degrees. I then added them to the soup with the parsnips, celery root and turnips. You can also substitute potatoes for the turnips or just add some potatoes too. I would roast them first like the fresh beets.

2 tablespoons cooking oil
1 onion, chopped
2 parsnips, peeled and cut into thin slices
1 small celery root (about 3/4 pound), peeled and cut into 1/2-inch chunks
1 turnip, peeled and cut into 1/2-inch chunks
1 3/4 teaspoons salt
2 cups drained diced canned beets (one 15-ounce can)
1 1/2 cups drained diced canned tomatoes (one 15-ounce can)
3 1/2 cups canned low-sodium beef broth or homemade stock
3 cups water
1/4 teaspoon fresh-ground black pepper
1/2 pound kielbasa, halved lengthwise and sliced crosswise
1/3 cup plus 3 tablespoons chopped fresh dill
1/4 cup sour cream

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsnips, celery root, turnip, and 1 teaspoon of the salt. Cover and cook until the vegetables start to soften, about 5 minutes.

Add the beets, tomatoes, broth, water, the remaining 3/4 teaspoon salt, and the pepper. Bring to a boil. Add the kielbasa. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir in the 1/3 cup dill. Serve topped with the sour cream and the remaining 3 tablespoons dill.

NOTES Variation: Instead of the kielbasa, you can use the same amount of Black Forest ham, or any good smoked ham, cut into small chunks.

Chicken and Avocado Soup with Fried Tortillas

My wife called this recipe a "fancy" recipe. In Denver there are a couple upscale Mexican restaurants that are very good, but sometimes, you just don't want fancy-schmancy Mexican food. I know this review is starting to sound like I'm panning the recipe, but that is not the case. I liked the soup a lot and so did my guests. It's also as easy as the recipe in Food and Wine says. One thing I would like to do is make the soup a little thicker the next time I make it. To do that I would get larger avocados (the ones I picked were perfectly ripe, but on the small side). The other thing I would do is add a small amount of corn starch to help the soup have a little more body and heft.

For those of you learning to be gluten-free, I have discovered that even corn tortillas sometimes have gluten in them. It's a real bummer, so make sure to check the labels. Real corn tortillas do not have gluten in them, but the super market is not Mexico.

3 1/2 tablespoons cooking oil
4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
1 jalapeño chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.

In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.

NOTES Even easier: Use broken-up tortilla chips in place of the fried tortilla strips.

Mexican-style Stew

This is a recipe I created. It is pretty straightforward and really reminds me of soup I have had in Mexico.

1 med green pepper or equivalent amount of roasted hatch green chiles, coarsely chopped
1 15 oz can pinto beans, drained and rinsed
1 28 oz can of hominy, drained and rinsed
2 small jalapeno chiles, finely chopped - deseed to reduce level of spice (or use 1/4-1/2 small habanero for extra kick)
3-4 cloves of garlic, chopped
1/2 med red onion, chopped
32 oz chicken broth
1 c uncooked rice
3-4 sprigs of fresh thyme
Kosher Salt and pepper
Dried oregano to taste

Cook rice according to directions.

While the rice is cooking, heat oil in a medium size pot on medium-high heat.
Sauté the jalapeño, green peppers, onions and garlic until onions and garlic start to brown.
Add the hominy, pinto beans, thyme, and chicken broth.
Add kosher salt and freshly ground pepper and dried oregano to taste.
Bring to a boil and then let simmer till rice is done.

Ladle stew over rice, garnish with avocado, cilantro and sour cream.

Greek style plain yogurt can be substituted for the sour cream. Chicken or pork can be added to the stew if desired. Cook the meat separate and add with the hominy, beans, thyme, and broth.

Turkish Spice Kebabs with Tahini and Pomegranate Relish

This is the type of recipe that really makes an impression. It is a more advanced recipe only because it takes some time and there are a lot of things to do, but nothing is particularly hard. It is a crowd pleaser. The original recipe calls for pita bread but since my wife is gluten free, I serve this with rice and a basic salad of romaine lettuce and red onion. While pistachios work best with this recipe, it is ok to substitute if necessary. I use cashews as a substitute if I cannot get pistachios, but the only thing to know is that the cashews get soggy the next day so leftovers of the relish aren't quite as good as the first serving. 

The following is the order I use to make this recipe.

1. Make Baharat Seasoning
2. Marinate chicken
3. Make tahini yogurt and pomegranate relish
4. Make salad
5. Cook rice
6. Cook chicken

Baharat Seasoning

1 1/2 T dried mint
1 T dried oregano
1 1/2 t ground cinnamon
1 1/2 t ground coriander
1 1/2 t ground cumin
1 1/2 t ground nutmeg
1 T fresh ground pepper

Using pestle or blunt end of wooden spoon, mash all ingredients in mortar or small bowl 2 to 3 minutes. Can be made 1 week ahead. Cover and chill.

Chicken

1/2 c coarsely grated onion
2 T fresh lemon juice
2 T olive oil
2 t Baharat Seasoning * (see recipe at top of post)
4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
Whisk first 4 ingredients in large bowl. 
Add chicken. 
Sprinkle with salt and pepper. 
Marinate at room temperature at least 1 hour and up to 2 hours.

Tahini yogurt

3 1/2 T fresh lemon juice
1 T Baharat Seasoning* (see recipe at top of post)
3-4 garlic cloves, pressed
1/2 - 1 c plain whole-milk Greek-style yogurt
1/4 c tahini (sesame seed paste)

Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend.
Let stand 5 minutes.
Whisk in yogurt and tahini.
Season tahini yogurt to taste with salt. 
Can be made up to 2 hours ahead. Let stand at room temperature.

Pomegranate relish

1 1/4 c pomegranate seeds
2/3 c shelled unsalted natural pistachios, coarsely chopped
1/3 c coarsely chopped fresh Italian parsley
2 1/2 T olive oil
2 1/2 t fresh lemon juice
Mix all ingredients in medium bowl. 
Season to taste with salt and freshly ground black pepper. 
Can be made 2 hours ahead. 
Let stand at room temperature.
Cook Chicken

Preheat broiler.
Thread 6 chicken pieces onto each skewer. 
Sprinkle with salt and pepper. 
Place on small rimmed baking sheet. 
Broil chicken until cooked through, 5 to 6 minutes per side. 

Arrange kebabs on platter and serve.

Sunday, November 17, 2013

Spicy Black Lentils

Yum. This is a tasty recipe and would be great as a side or as the main dish. I served it over rice and it was really good.

If you can't get coriander seeds or any of the seeds for that matter, don't worry. It's ok to use pre-ground spices.

If you use canned lentils - use 2 cans otherwise you don't really have enough lentils. Make sure to not overcook the canned lentils since they are pre-cooked and they will get super soft. So that means you need to cook the lentils about 10 minutes. This also means that you should use much less chicken broth because you want it to reduce down. Take a look at the picture on the Bon Appetit website to get a reference of what the dish is supposed to look like.

INGREDIENTS
½ teaspoon coriander seeds, crushed
½ teaspoon cumin seeds, crushed
½ teaspoon mustard seeds
2 tablespoons olive oil plus more
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 cup black beluga lentils
3 cups (or more) low-sodium vegetable broth or chicken broth
1 teaspoon red wine vinegar
Kosher salt, freshly ground balck pepper
1 cup plain Greek yogurt
¼ cup fresh mint leaves, thinly sliced

PREPARATION
Stir coriander, cumin, mustard seeds, and 2 Tbsp. oil in a medium saucepan over medium-high heat until sizzling, about 1 minute. Add onion and garlic; cook, stirring often, until just softened, about 5 minutes. Add lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, partially covered, adding broth as needed to keep lentils covered, until lentils are soft, 30–40 minutes. Stir in vinegar; season with salt and pepper.

Transfer lentils to a large bowl and top with yogurt. Season with salt and pepper, drizzle with oil, and top with mint.

DO AHEAD: Lentils can be cooked 2 days ahead. Let cool; cover and chill.

Chicken Stew with Turnips and Mushrooms

This recipe is from Eating Well. Turnips can be spicy and somewhat bitter so be prepared for that. I kept thinking I was in the 1930s during the winter in Eastern Europe. 

I substituted Spinach for the Kale and wilted it into the soup at the end. The thickness of the soup is very gravy-like and I recommend serving the dish over rice.

Makes: 6 servings, about 1 1/3 cups each
Active Time: 45 minutes
Total Time: 45 minutes

INGREDIENTS
1 1/2 pounds boneless, skinless chicken breasts, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
2 large turnips (about 1 pound), peeled (see Tip) and cut into 1-inch pieces
8 ounces sliced cremini mushrooms
1 medium onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
4 cups chopped kale
3 cups reduced-sodium chicken broth
1 teaspoon fresh chopped rosemary
3 tablespoons cornstarch
3 tablespoons water

PREPARATION
Cut chicken into 1-inch pieces and sprinkle with 1/4 teaspoon each salt and pepper.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil to the pot. 
Add turnips, mushrooms, onion and garlic and cook, stirring occasionally, until the onion is limp, 3 to 5 minutes. 
Add wine and cook, stirring, for 1 minute. 
Stir in kale, broth and rosemary. 
Return the chicken and any accumulated juices to the pot; bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the turnips are tender, about 10 minutes.

Meanwhile, mix cornstarch and water in a small bowl. Stir the mixture into the stew and cook until thickened, about 3 minutes. Remove from heat and season the stew with the remaining 1/4 teaspoon salt.

TIPS & NOTES
Be sure to peel turnips well to remove all the thick skin before cooking. To peel, cut off one end to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, peel around the root about three times to remove all the fibrous skin.

Cumin Roasted Beets

This recipe comes from Vegetarian Times. I really like this recipe. It's a different way to make beets, which I happen to like. The roasting gives them some crispy edges and the onion and lemon juice gives them some "punch" and a brightness that is very tasty. I add salt to taste as well.

If you don't have garlic flavored oil, use granulated garlic and sprinkle that on the beets when you mix them with the onions and lemon juice.

You can cut the beets into smaller pieces if you want as well. 

These beets can be served warm in a bowl or at room temperature over a bed of greens.

3 lb. small beets, peeled and cut into eighths
3 Tbs. garlic-flavored olive oil
1 Tbs. ground cumin
4 green onions, thinly sliced (½ cup)
2 Tbs. lemon juice

1. Preheat oven to 400°F. Toss beets with oil and cumin in bowl; season with salt and pepper, if desired. Spread beets on 2 baking sheets, and roast 30 to 40 minutes, rotating baking sheets halfway through and stirring beets occasionally.
2. While beets are still hot, transfer to large bowl, and stir in green onions and lemon juice.

Monday, November 4, 2013

Tandoori Style Chicken Drumsticks

This is some yummy chicken. To be honest finding the garam masala and chaat masala was a pain in the butt. They are tasty drumsticks, but for every day it may not be worth it. So most of the time, substitutions are needed. In my opinion the most important parts of the marinade are the yogurt and the lemon juice. After that, getting a nice flavor blend of savory and spicy is the goal. I found a pre-made Tandoori spice blend at the super market that works perfectly. I also substitute ground ginger and ground mustard for the fresh ginger and mustard seed. I use about 1 tablespoon each of the ground spice. The other twist is not to use garlic in the marinade but rather, after cooking, sprinkling the drumsticks lightly with granulated garlic. 

Edmund Orsoni contributed this recipe to Food and Wine magazine.

ACTIVE: 20 MIN
TOTAL TIME: 50 MIN PLUS 4 HR MARINATING
SERVINGS: 4

Skinless chicken legs have only slightly more fat than breasts and are much tastier, especially when marinated in spicy yogurt, as they are here. Chaat masala—a spice blend with an intriguing tang from green mango powder—makes this northern-Indian dish extra-delicious. Try it sprinkled over chickpeas or popcorn.

1 cup plain nonfat yogurt
One 2-inch piece of ginger, peeled and finely grated
2 large garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 tablespoon mustard seeds
1 1/2 teaspoons garam masala 
1 teaspoon kosher salt
1/2 teaspoon Kashmiri chile powder or cayenne pepper
Eight 4-ounce skinless chicken drumsticks, trimmed of excess fat
1/2 teaspoon chaat masala

In a large bowl, whisk the yogurt with the ginger, garlic, lemon juice, mustard seeds, garam masala, kosher salt and chile powder. Using a small, sharp knife, make shallow 1-inch slashes in the chicken. Add the chicken to the marinade and turn to coat. Cover and refrigerate for 4 hours.

Light a grill, heat a grill pan or preheat the oven to 450°. Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes. Alternatively, roast the chicken legs on an oiled baking sheet for 20 minutes, turning once halfway through. Transfer the chicken legs to plates, sprinkle with the chaat masala and serve.

NOTES
Garam masala and chaat masala are spice blends that are available from Indian markets or kalustyans.com. Garam masala, which contains sweet spices like cinnamon and clove, is also available at some supermarkets.

Saturday, November 2, 2013

Fudgy Chocolate-Walnut Cookies

This recipe was contributed by François Payard to Food and Wine. 

These cookies are very brownie-like and chewy decadent :). It's just a really good recipe. The first time, I had some problems getting 12 evenly-sized cookies. A couple were just huge and misshapen, but it didn't matter.

I added the peppermint oil which gives them a nice and subtle holiday vibe. I suggest using a food processor to chop the walnuts. Also I run the sugar/chocolate mixture through a sifter before adding the walnuts.

Update: Dec 27 - To control the size of the cookies, I use 2 tablespoons dipped in water. You can see how in the pictures. 

ACTIVE: 25 MIN
TOTAL TIME: 45 MIN
SERVINGS: MAKES TWELVE 4-INCH COOKIES

9 oz walnut halves (2 3/4 cups)
3 cups confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon peppermint oil (optional)

Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.

Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them. 

In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.

Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through.

Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.

The cookies can be stored in an airtight container for up to 3 days.






Curried Lentil Soup

This recipe is from epicurious.com. It's a wonderfully hearty soup. It's flexible too because you can add curry powder to taste, and with a little effort it can be vegan. The tomato soup is the key to doing that. There are several non-dairy tomato soups available in most super markets.

3 T olive oil
1 medium red onion, chopped
1 medium carrot, finely chopped
3-4 large garlic cloves, chopped, divided
2 T (or more) curry powder
1 c French green lentils
2 1/2 c water
2 c tomato soup OR 1 c chicken broth and 1 c tomato soup OR 2 c chicken broth
1 15 oz can garbanzo beans, drained, rinsed
1 T fresh lemon juice
2 green onions, thinly sliced
Several lemon wedges

Heat 1 T olive oil in heavy large pot over medium heat.
Add onion and carrot; salt and pepper to taste. Cook until onion is translucent, stirring occasionally.
Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes.
Add curry powder; stir until fragrant, about 1 minute.
Add lentils and 2 c water and tomato soup/chicken broth. Increase heat and bring to boil.
Reduce heat to medium and simmer until lentils are tender, anywhere from 30-45 minutes.
At 30 minutes, check and add 1/4 c water if needed.
Meanwhile, puree chickpeas, lemon juice, 2 T olive oil, and remaining garlic in a small food processor.
When lentils are soft, add puree to soup.
Add additional curry powder if desired.
Add water in 1/4 c amounts to thin soup to desired consistency.

Serve with thinly sliced green onions and lemon wedges.

Grilled Chicken with Grapefruit Glaze

This recipe is a winner! If you don't have a grill or don't want to light it, use the broiler instead. It's important to get the heat high and make sure you cook the breasts all the way through. The recipe suggests about 20 minutes of cook time, if you use the broiler plan for 25-30 minutes.  (I have an old oven.)

The recommendation for a "wet" veggie is accurate. I make tomatoes and cubed zucchini in parchment paper because it can be cooked simultaneously with the chicken on a lower rack. I like making some rice as well. 

2 cloves garlic, minced
1 teaspoon grapefruit zest (from about 1/2 grapefruit)
1/2 cup grapefruit juice (from 1 grapefruit)
1 tablespoon cooking oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)

Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.

Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.

In a small stainless-steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.

NOTES Variation Grilled Chicken Breasts with Citrus Glaze: Use a combination of citrus juices, such as orange, lemon, or lime, instead of all or part of the grapefruit juice. 

SERVE WITH Since the chicken breasts don't have a lot of sauce, serve a juicy vegetable such as grilled or sautéed summer squash or zucchini alongside.