Sunday, January 31, 2016

New Mexican Enchiladas

This recipe comes from Saveur. I had never made enchiladas from scratch before and I like this recipe. It does seem a bit involved, but it was worth it. Make sure to use New Mexico red chiles - the matured dried green chiles (hatch) otherwise the sauce will get too spicy.

Ingredients
8 dried New Mexico chiles, stemmed and seeded
1 oz. Mexican chocolate, such as Ibarra, roughly chopped
1⁄2 tsp. dried oregano
1⁄4 tsp. ground cinnamon
4 saltine crackers or 2 1⁄2 tbsp. bread crumbs (use gluten free if desired)
1 clove garlic
1 whole clove
1⁄2 cup plus 1 tbsp. canola oil
Kosher salt, to taste
2 cups queso añejo, grated, plus more to garnish 1⁄2 small yellow onion, minced
12 corn tortillas

Instructions
Make the red chile sauce: Heat chiles in a 12″ skillet over high heat, and cook, turning as needed, until toasted, about 5 minutes; transfer chiles to a blender with chocolate, oregano, cinnamon, crackers, garlic, clove, and 1 1⁄2 cups boiling water, and let sit for 5 minutes. Puree until smooth, and then pour sauce through a fine strainer into a bowl.

Heat 1 tbsp. oil in a 2-qt. saucepan over medium-high heat, and add chile sauce; cook, stirring often, until reduced and thickened, about 6 minutes. Season with salt and set aside.

To assemble the enchiladas, combine the queso añejo and onion in a small bowl and set aside. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°.

Using tongs, grasp all the tortillas in a stack and submerge in oil, swirling in oil until slightly fried and pliable, about 15 seconds. (The surface of the tortillas should puff up in tiny pockets in several places.) Remove from oil and set aside on a plate to cool. (Alternatively, you may wrap the tortillas in a damp towel towel and briefly microwave to steam.)

Dip each tortilla in chile sauce until completely coated. Transfer to a plate and top with 3 tbsp. cheese filling; roll up like a cigar and sprinkle with more cheese. Serve immediately with rice and beans.

Date Feta Cabbage Salad

This recipe comes from smittenkitchen.com. I have mixed feelings about this salad. I liked it and also didn't like it. I think there was not enough feta cheese for my taste and I couldn't decide if I wanted more or fewer dates. I think I might need to make this salad a couple more times to get the right feel.

If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit.

Serves 4 to 6 as a side

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin
3 tablespoons olive oil
2 tablespoons lime or lemon juice
Salt and red pepper flakes to taste
About 1/2 cup pitted dates, coarsely chopped or sliced
4 ounces feta, crumbled into chunks
1 tablespoon chopped flat-leaf parsley
2 teaspoons well-toasted sesame seeds

Toss cabbage with olive oil and first tablespoon of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. Do this a few times, to make sure the base is well seasoned because it will be hard to do later.

Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.

Do ahead: The whole salad can sit assembled for at least an hour, if not longer in the fridge. Mine is going strong on the second day. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead for Thanksgiving or a dinner party.

Brothy Beans

This recipe comes from Bon Appetit. I wanted to like this recipe. I really did. It just seems a little dull or boring or that it lacks something but I am not sure what that is. Also, be careful with the salt. I followed the recipe and started with 2 T of salt and that seemed to be a little much.

SERVINGS: 4–6

Ingredients
1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained
1 onion, halved
2 carrots, peeled, halved crosswise
2 celery stalks, halved crosswise
Kosher salt, freshly ground pepper
Olive oil (for drizzling)

Preparation
Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1½ hours. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45–60 minutes. Discard onion, carrots, and celery.


Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil. 


Do Ahead: Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving.

Toasted Garlic Beef Stock

This recipe is from Camille Becerra in Bon Appetit. This is a great stock. It smells fabulous, looks gorgeous and tastes great. Even though Camille says that it's the roasted bones, I think the secret to the color is the tomato paste.

SERVINGS: MAKES ABOUT 2½ QUARTS

Ingredients

4 pounds beef bones
½ bunch celery, coarsely chopped
1 medium onion, coarsely chopped
4 medium carrots, scrubbed, coarsely chopped
1 tablespoon tomato paste
½ cup olive oil
1 head of garlic, cloves thinly sliced
1 bunch herb stems (such as parsley, cilantro, and/or thyme)
4 bay leaves
½ teaspoon black peppercorns
½ teaspoon coriander seeds

Preparation

Preheat oven to 450°. Roast bones on a parchment-lined rimmed baking sheet 30 minutes. Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.


Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally, until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside garlic. Set aside oil for Ditalini Risotto and other uses.


Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat. Reduce heat to low and simmer, skimming fat and foam from surface, until caramel colored and flavorful, about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.


Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

Rustic Canyon Family Meal Fried Chicken

This recipe comes from Jeremy Fox in Bon Appetit. I like fried chicken and my wife adores fried chicken. This passed the test. Make sure to let the chicken cook enough in the fryer and then in the oven to cook through all the way. If the temperature of the oil drops the thicker/larger breast pieces may not get done all the way.

SERVINGS: 4–6

Ingredients

1 cup mirin (sweet Japanese rice wine)
1 cup soy sauce
1 cup unseasoned rice vinegar
½ cup chopped peeled ginger
½ cup garlic cloves (20–25), smashed, peeled
1 3½–4-pound chicken, cut into 10 pieces
Vegetable oil (for frying; about 3 cups)
2 cups all-purpose flour
2 teaspoons kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more

Preparation
Combine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken. Seal bag, turn to coat, and chill 2–12 hours.


Preheat oven to 350°. Pour oil into a large cast-iron skillet to come 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°.


Remove chicken from marinade, letting excess drip off; season all over with salt and pepper. Combine flour, 2 tsp. salt, and ½ tsp. pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat.


Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes. Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10–15 minutes. Season with salt.

Spring Beef Stew

This recipe comes from the Market Math cookbook by Food and Wine. It's a very straightforward stew which means that you must get the best ingredients possible. The dill is a welcome surprise and brightens up the flavors. Overall, this is a solid recipe.

Active: 30 min
Total: 2hr
Serves 4-6

2 T olive oil
2 lbs beef chuck cut into ~ 1 inch pieces
Salt and pepper
1 qt chicken stock
6 shallots halved
½ lb carrots cut into 2 inch lengths
1 ½ c frozen peas
5 oz spinach
2 T chopped dill

In a large saucepan, heat the olive oil until shimmering. Season the meat with salt and pepper and add it to the saucepan in a single layer. Cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Add the stock, the shallots and bring to a boil. Simmer over low heat for about 1 ½ hours.

Add the carrots and simmer until tender, about 12 minutes. Add the peas, spinach and dill and cook until the spinach is wilted, about 2 minutes. Ladle the stew into bowls and serve with crusty bread.

Herbed Chickpeas

This recipe comes from Alison Roman in Bon Appetit. This is a winner. It's easy and flavorful and versatile. I like to add a handful of cherry or grape tomatoes and let them cook down with the beans.

SERVINGS: MAKES ABOUT 3 CUPS

Ingredients

2 15.5-ounce cans chickpeas, rinsed, patted dry
4 garlic cloves, crushed
⅓ cup olive oil
Kosher salt, freshly ground pepper
2½ cups chopped mixed tender herbs (such as parsley, cilantro, chives, and/or basil)

Preparation

Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10–15 minutes. Remove from heat; stir in herbs.

Sunday, January 10, 2016

Loaded Smashed Potato Skillet

Another recipe that I can't remember how I found but I'm glad that I did. This was a hit with my wife who adores potatoes. I must say that I liked it too. I substitute greek yogurt for the sour cream.

Ingredients

5-7 small potatoes
1 1/2 Tbsp. vegetable or canola oil, divided
1 tsp. kosher (coarse) salt
4 slices of bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 Tbsp. Butter
Salt and Pepper
Sour Cream, for garnish
Sliced green onions, for garnish

Instructions

Wash your potatoes, if necessary, and poke a few times with a knife. Place onto a microwave safe plate and microwave until mostly cooked, about 10 minutes. (You can also boil them to this point, if you prefer. Allow to dry before placing in skillet).

Preheat oven to 425° F. Place 1 Tbsp. oil in bottom of skillet and brush a bit up the side. Sprinkle the bottom of the pan with 1 tsp. of kosher salt. Place pre-cooked potatoes into skillet and place in the oven for about 10 minutes, or until very tender. Remove skillet from oven and, using a potato masher, smash each of the potatoes, until quite thin. Place a small pat of butter on top of each potato and season with salt and pepper. Brush the outside of the potatoes with the remain 1/2 Tbsp. of oil. Return to the oven for another 5-10 minutes or so, or until they crisp up. Remove from oven again and top with crumbled bacon and shredded cheese. Return to the oven until the cheese is melted and bubbly.

Garnish with dollops of sour cream and sliced green onion.

Carne Guisada

I follow the Hispanic Kitchen on Facebook so recipes like this one appear in the feed regularly. For the past couple years I have purchased a cow with a bunch of friends to get grass fed, grass finished beef at a great price. I do have the luxury of living in a state where access to farmers and ranchers who sell directly to the public is normal but if you can find one in your area, I recommend it. As a result of getting about 80 lbs. of meat, I need recipes to use it. This recipe appeared just as I was deciding what to do with some round steaks. It's basically a Mexican-style beef stew with potatoes and it's a winner!

Yields up to 8 servings

Ingredients:

2 pounds top round or skirt steak, sliced thin
Salt
Pepper
Garlic powder
Cumin
Oregano * all the dry spices are “to taste”
3 tablespoons olive oil
5 Roma tomatoes, quartered
1 medium white onion, peeled and sliced in half (dice half of the onion and reserve it for later in the recipe)
2 cloves garlic, sliced
1 to 2 serrano peppers, chopped
1/3 cup cilantro, chopped
4 cups of water or chicken broth (I used broth)
4 cups peeled and diced Russet potatoes
1 large green, red or orange bell pepper, finely diced
3 tablespoons red wine vinegar
3 tablespoons tomato paste or 1/4 to 1/2 cup tomato sauce

Directions:

1. Preheat 3 tablespoons of oil in a large skillet for a few minutes. Season the sliced beef with a teaspoon each of salt, pepper, garlic powder, cumin and oregano. Sear the beef in the hot oil until good and brown.

2. In the blender, combine the tomatoes, 1/2 of the onion, garlic, serranos, cilantro and 4 cups of water (or broth). Season with salt and pepper to taste and blend until smooth.

3. To the beef, add the remaining diced onion, bell peppers and potatoes and cook for a few minutes. Add in the sauce from blender, vinegar and tomato paste (or sauce). Bring to a boil, reduce heat and continue cooking for a good 90 minutes or until sauce reduces and meat is tender. I usually like to add more of the dry spices as the beef cooks down. Add to your liking.

Notes: The carne guisada can be eaten as is, or with rice, beans and warm tortillas.

Roast Apples and Bacon with Onions and Thyme

This recipe comes from Saveur. This was probably the favorite of Christmas dinner. I'm not sure that whoever wrote the recipe understands dimensions because the 1 lb. piece of slab bacon that I got did not yield 8 1/2 inch slices. I was able to get 8 pieces, but they were a 1/4 inch thick at best.

Use a corer for the apples - almost all corers cut 12 pieces. It made the work fast and easy. I used honey crisp apples which have a great balance of sweetness and tartness. They also stay fairly firm so the dish maintains its size and shape well.

Finally, I suggest adding pomegranate seeds for serving. They have a tart almost citrus flavor that complements the bacon and apples really well.

SERVES 8   45 MINUTES

Ingredients

4 tbsp. unsalted butter
1 whole (1-lb.) piece slab bacon, cut across the grain into eight 1⁄2-inch-thick slices
Kosher salt and freshly ground black pepper
2 large yellow onions, thinly sliced lengthwise
1 tbsp. thyme leaves
2 1⁄2 lb. (about 6) medium sweet baking apples, cored and cut into 12 wedges each

Instructions

In a 12-inch nonstick skillet, melt the butter over medium-high heat and season the bacon with salt and pepper. Add half the bacon slices to the skillet and cook, turning once, until caramelized on both sides and tender, 8 minutes. Transfer the bacon to a plate and repeat with the remaining 4 slices of bacon.

Heat the oven to 400°. Drain off all but 1⁄4 cup of the rendered fat and return the skillet to medium heat. Add the onions and cook, stirring occasionally, until caramelized and soft, about 20 minutes. Stir in the thyme, remove the skillet from the heat, and scrape the onions into a 9-by-13-inch baking dish or small roasting pan.

Add the apples to the onions, toss to coat evenly in the fat, and bake, stirring once halfway through, until the apples are just tender and lightly caramelized, about 20 minutes. Using tongs, push the apples and onions to one side of the baking dish and nestle the bacon slices next to them. Continue baking until the apples are very tender and the bacon is warmed through, about 10 more minutes. Transfer the dish to a rack and let cool for 10 minutes before serving.

Curry Roasted Carrots


This recipe is from Food and Wine. I love easy recipes that taste good and I really love roasted carrots. This recipe was a nice change of pace with the gremolata that added a little spice but also some freshness with the cilantro.

INGREDIENTS

3 bunches small carrots with tops (2 pounds), scrubbed and tops reserved
2 large shallots, thinly sliced
3 tablespoons extra-virgin olive oil
2 teaspoons curry powder
Kosher salt
Freshly ground pepper
2 tablespoons fresh lemon juice
1/4 cup chopped cilantro
1 teaspoon finely grated lemon zest
1/2 jalapeño pepper, minced

HOW TO MAKE THIS RECIPE

Preheat the oven to 425°. On a baking sheet, toss the carrots and shallots with the olive oil and curry powder and season with salt and pepper. Roast for 20 to 25 minutes, stirring occasionally, until the carrots are tender and golden. Drizzle with the lemon juice and toss to coat. Transfer the carrots and shallots to a platter.

Meanwhile, in a small bowl, combine the cilantro, lemon zest and jalapeño. Finely chop the carrot tops until you have 1/2 cup and add to the bowl.

Sprinkle the gremolata over the carrots and shallots and serve.

Glazed and Lacquered Roast Turkey

This recipe comes from Bon Appetit. It is quite involved but in the end I thought it was worth it. The turkey looked very good and of course tasted very good. I had to read the recipe several times before I realized that it was best to follow the "Do Ahead" notes. By brining the turkey on Tuesday, rinsing it off and then putting it back in the refrigerator on Wednesday, you can then take the turkey out and let it sit uncovered to get back up to room temperature (about 3 hours) early on Thursday morning before roasting.

By using gluten free Tamari instead of soy sauce, this recipe is totally gluten free.

SERVINGS: 12

Ingredients

1 12–14-pound turkey, neck and giblets removed, patted dry
6 dried bay leaves
2 teaspoons black peppercorns
½ teaspoon allspice berries
½ cup kosher salt
2 tablespoons dried sage
½ cup (packed) brown sugar, divided
¼ cup Sherry vinegar or red wine vinegar
¼ cup soy sauce
4 tablespoons unsalted butter, cut into 4 pieces, room temperature
Nonstick vegetable oil spray

Special Equipment
A spice mill or a mortar and pestle

Preparation

Remove wishbone from turkey by lifting neck skin to expose meat and cutting along both sides of bone with a small paring knife to separate flesh from bone. Pull firmly on both sides to snap out (if bone does not come out in one piece, grip remaining fragments with a paper towel and pull out). This will make carving the breast much easier later.


Grind bay leaves, peppercorns, and allspice in a spice mill until very fine; toss with salt, sage, and ¼ cup brown sugar in a medium bowl. Generously sprinkle dry brine inside cavity and rub all over skin, packing on until you’ve used entire mixture. Chill turkey on a large rimmed baking sheet uncovered 8–12 hours. 


Thoroughly rinse turkey to remove brine; pat dry. Let sit on baking sheet 3 hours to bring to room temperature. 


Meanwhile, bring vinegar, soy sauce, and remaining ¼ cup brown sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mixture is thickened to the consistency of molasses (it needs to be very thick to adhere to the turkey; if glaze is too thin, keep simmering), 5–8 minutes. Let glaze cool.


Preheat oven to 325°. Starting at neck end of turkey, gently slide your fingers between skin and breast to loosen skin. Place butter pieces underneath skin, spacing evenly over breasts. Coat a piece of foil large enough to cover turkey breast with nonstick spray. Cover breast with foil, coated side down, avoiding thighs and tucking end inside cavity (foil will protect skin from tearing during first stage of cooking). Place turkey, breast side down, on a V-shape roasting rack set inside a large roasting pan. Roast until backside of turkey is golden brown, 50–60 minutes.


Remove turkey from oven and transfer to a clean rimmed baking sheet with oven mitts or 2 pairs of tongs. Turn bird breast side up and transfer back to rack in roasting pan; discard foil. Pour any juices collected on baking sheet into pan. Roast turkey until breast is golden brown and skin is crisp, 35–45 minutes. 


Remove turkey from oven and brush all over with glaze. Continue to roast, checking temperature every 5 minutes, until an instant-read thermometer inserted into thickest part of breast near neck registers 150° (temperature will rise as the bird rests), 15–25 minutes. Transfer turkey to a platter and let rest 1 hour. 


Increase oven to 450°. Brush another even layer of glaze over turkey. Roast, watching closely in case glaze starts to burn, until turkey is deep golden brown and skin is shiny and crisp, about 5 minutes. Transfer to a clean platter and let rest 30 minutes before carving.


Do Ahead: Turkey can be brined 2 days ahead. Brine on Tuesday, then rinse on Wednesday and chill overnight so you are ready to roast on Thursday.

Banana Nut Truffles

I don't remember how I came across this recipe from All My Recipes Online. Nevertheless, I like it. It was super easy and the truffles are good. Everyone liked them at Christmas dinner. They last for several days being taken in and out of the fridge and left out for several hours at a time.

Ingredients

3 1/2 oz bittersweet chocolate, melted and cooled
1/2 cup creamy peanut butter
1 banana
1/2 cup chopped smoked almonds
unsweetened cocoa powder, for coating

Instructions

1. In a food processor, combine the melted chocolate with the peanut butter and banana and puree until smooth. Scrape into a medium bowl and stir in the almonds.

2. Spread the cocoa powder in a pie plate. Roll the chocolate-peanut butter mixture into 1-inch balls, then roll them in the cocoa powder until evenly coated. Arrange the truffles on a baking sheet and chill until firm, at least 1 hour.