I hope everyone had a great Holiday. The main courses this year had a rolled theme. It was fun. Next time we are in Denver for holiday, I plan on making an Italian-style traditional Christmas Eve dinner.
Mashed Potatoes
Friday, December 27, 2013
Neapolitan Braciole
The braciole (bra-SHOAL) that I know and love is a rolled meat dish simmered for hours in tomato sauce. This is not to be confused with bresaola (bre-ZAH-ol-la) which is a northern Italian style of aged meat that is often served as part of anti-pasta. My experience is that it is hard to find the correct cuts of meat. American butchers don't really understand the cut and there are fewer and fewer Italian butchers left since most of us are now second, third or even fourth/fifth generation Italian-American. So most braciole recipes talk about pounding the meat, but I think that is only because it's usually too thick for rolling. However, if you go to a Mexican butcher, you can get arrachera which is skirt steak cut super thin and it's perfect for braciole.
6.5 - 7 c bread crumbs (Italian-style)
1/3 c pine nuts chopped
1/4 c grated Parmesan cheese
4 eggs
1/4 c raisins (optional)
Milk as needed
3 - 3.5 lbs. skirt or flank steak. Skirt is a tastier and better cut but flank is ok to use.
2 28 oz crushed tomatoes
1 15 oz crushed tomatoes
2 bay leaves
olive oil
3-5 garlic cloves chopped
1 small onion chopped
1/4 c red wine
1 small piece of cow knee or leg bone - marrow exposed
Salt and pepper (optional)
Prep the meat. Trim excess fat and I like to trim the edges to help form a better roll shape. The arrachera is cut typically into a somewhat rectangular shape so there is not much to trim.
Mix first 5 ingredients together in a bowl. If the mixture is not moist enough add just enough milk to make the filling spreadable.
Spread filling over the meat and roll it up. Some people use toothpicks but my Grandma always used thread or twine to tie up the rolls. There is no need to actually tie a knot, just wrap the thread snugly around the meat to hold it closed. Lightly salt and pepper the rolls if desired.
In a skillet, heat olive oil. Brown the rolls on medium heat for about 5 minutes.
In a dutch oven heat some more oil and cook the garlic and onions until the onions soften. Add the tomatoes, rolls, marrow bone, and bay leaves. Deglaze the skillet with the red wine and add to the dutch oven.
Bring the sauce to a boil, then lower the heat to a low simmer and let cook for at least 2 hours.
Thanksgiving Menu 2013
I know I am a little behind schedule seeing that Christmas (or Saturnalia/Winter Solstice for you pagans) has already passed by, but I wanted to post the menu from Thanksgiving to provide links to the other posts. :)
New England Express
Chile Rubbed Turkey
Lobster Bisque
Mashed Potatoes
Whole Grain Stuffing with Carmelized Onions and Pecans
Fudgy Chocolate Walnut Cookies
New England Express
Chile Rubbed Turkey
Lobster Bisque
Mashed Potatoes
Whole Grain Stuffing with Carmelized Onions and Pecans
Fudgy Chocolate Walnut Cookies
Sublime Lobster Bisque
Great recipe! It's really excellent and anyone with a heart condition is going to love you because there's no cream or butter! Woohoo! :)
I would say this is one of the best recipes I have ever made except for the fact that as written, I would have killed all my guests because they would have had shell pieces stuck in their throat. As you can see in the pictures, I strained the soup through a fine meshed sieve to catch all the shell pieces and it was a pain in the behind. Even after using the sieve and an immersion blender to grind up everything, there were still a couple of noticeable pieces in the soup. Breaking up the shells and cooking them with the vegetables is a big mistake in my opinion. I understand you want the flavor, but it's dangerous and adds difficulty to the recipe. There are 2 options that I can see to make the recipe safer for guests, but easier for you even though it will add time to the process:
1. After getting all the meat from the cooked lobster, boil the shells (don't break them up) in the saved cooking liquid with added water. Then you can strain the liquid.
2. Put the shells in cheese cloth.
The problem that I see with option 2 is that you will still have to get all the good stuff off the cheese cloth and it will take time and be messy. Option 1 will increase the overall preparation time, but it will make the process easier and safer. :)
I would say this is one of the best recipes I have ever made except for the fact that as written, I would have killed all my guests because they would have had shell pieces stuck in their throat. As you can see in the pictures, I strained the soup through a fine meshed sieve to catch all the shell pieces and it was a pain in the behind. Even after using the sieve and an immersion blender to grind up everything, there were still a couple of noticeable pieces in the soup. Breaking up the shells and cooking them with the vegetables is a big mistake in my opinion. I understand you want the flavor, but it's dangerous and adds difficulty to the recipe. There are 2 options that I can see to make the recipe safer for guests, but easier for you even though it will add time to the process:
1. After getting all the meat from the cooked lobster, boil the shells (don't break them up) in the saved cooking liquid with added water. Then you can strain the liquid.
2. Put the shells in cheese cloth.
The problem that I see with option 2 is that you will still have to get all the good stuff off the cheese cloth and it will take time and be messy. Option 1 will increase the overall preparation time, but it will make the process easier and safer. :)
Another thing is that the pot boiled over when cooking the lobsters. It may be due to the altitude since I am in Denver. It was odd to me that I couldn't leave the lid on. The liquid would foam up and overflow the pot if I left the lid on for too long.
Because of the time involved I definitely recommend that you make the soup a day ahead and assemble and serve the next day.
I increased the recipe to 3 lobsters and everything else in proportion. I have listed my version, not the original and included my idea to boil the shells separately from the soup base.
3 1-1/2 lb. live lobsters
3 T olive oil
2 carrots chopped
3 celery ribs chopped
3-5 cloves of garlic crushed
1-1/2 onions chopped
Fresh thyme (6 sprigs) or 3/4 tsp dried
Fresh tarragon (6 sprigs) or 1/4 tsp dried
3 T tomato paste
1-1/2 c white wine
3 c clam broth
3/4 c uncooked rice
Sherry to taste
Salt
Cayenne pepper
COOK THE LOBSTERS AND REMOVE THE MEAT FROM THE SHELLS
In a large saucepan, sautee the vegetables and herbs in olive oil until onions are translucent. Add tomato paste. Add white wine. Add clam broth and 2 cups of lobster cooking liquid.
Simmer and cook covered, 1 hour. Cool.
Add the rice and cook for at least 30 minutes until grains are mushy.
Use an immersion blender to blend the liquid, vegetables, and rice together until smooth. Stir in the sherry to taste. If it's too thick, add more lobster cooking liquid (or fish stock or water).
Up to this point, this can be done a day before, refrigerated, and assembled the next day.
ASSEMBLE
Add the lobster meat to the bisque.
Heat through and season with salt and cayenne pepper to taste.
Top each bowl with a swirl of cream and fresh chopped tarragon (optional).
I increased the recipe to 3 lobsters and everything else in proportion. I have listed my version, not the original and included my idea to boil the shells separately from the soup base.
3 1-1/2 lb. live lobsters
3 T olive oil
2 carrots chopped
3 celery ribs chopped
3-5 cloves of garlic crushed
1-1/2 onions chopped
Fresh thyme (6 sprigs) or 3/4 tsp dried
Fresh tarragon (6 sprigs) or 1/4 tsp dried
3 T tomato paste
1-1/2 c white wine
3 c clam broth
3/4 c uncooked rice
Sherry to taste
Salt
Cayenne pepper
COOK THE LOBSTERS AND REMOVE THE MEAT FROM THE SHELLS
Put one inch of water in the bottom of a large pot with 1 tsp salt.
Bring the water to a boil.
Toss in the lobsters and cover tightly.
Cook for 12 minutes (lobsters should have turned bright red.)
With tongs, remove the lobsters to a bowl. SAVE the cooking liquid.
When the lobsters are cool enough to handle, remove the meat from the tail and claws and from as much of the rest as you have the patience for; dump any liquid that comes out of the shells back in the pot.
Chop the meat into bite-sized chunks and smaller and set aside in a bowl in the refrigerator.
Keep all the shells and remaining innards.
MAKE THE BISQUE
In the pot that you cooked the lobsters, toss the shells and innards back in, add 2 cups of water. Break the shells up just enough so the water covers them. Bring to a boil, turn down heat to medium low and simmer for up to 2 hours. Strain the shells and innards out and reserve the liquid. You should have at least 4 cups of liquid.
Toss in the lobsters and cover tightly.
Cook for 12 minutes (lobsters should have turned bright red.)
With tongs, remove the lobsters to a bowl. SAVE the cooking liquid.
When the lobsters are cool enough to handle, remove the meat from the tail and claws and from as much of the rest as you have the patience for; dump any liquid that comes out of the shells back in the pot.
Chop the meat into bite-sized chunks and smaller and set aside in a bowl in the refrigerator.
Keep all the shells and remaining innards.
MAKE THE BISQUE
In the pot that you cooked the lobsters, toss the shells and innards back in, add 2 cups of water. Break the shells up just enough so the water covers them. Bring to a boil, turn down heat to medium low and simmer for up to 2 hours. Strain the shells and innards out and reserve the liquid. You should have at least 4 cups of liquid.
In a large saucepan, sautee the vegetables and herbs in olive oil until onions are translucent. Add tomato paste. Add white wine. Add clam broth and 2 cups of lobster cooking liquid.
Simmer and cook covered, 1 hour. Cool.
Add the rice and cook for at least 30 minutes until grains are mushy.
Use an immersion blender to blend the liquid, vegetables, and rice together until smooth. Stir in the sherry to taste. If it's too thick, add more lobster cooking liquid (or fish stock or water).
Up to this point, this can be done a day before, refrigerated, and assembled the next day.
ASSEMBLE
Add the lobster meat to the bisque.
Heat through and season with salt and cayenne pepper to taste.
Top each bowl with a swirl of cream and fresh chopped tarragon (optional).
 |
| Strainer with shell bits |
Chile-Rubbed Turkey
This recipe comes from Bon Appétit. The turkey comes out perfectly. It also makes a mean turkey stock after the fact. The chile paste is really cool to make and I recommend making it a day ahead. It takes some time and is a little messy.
I had a really hard time getting the ancho chiles. After trying 4 super markets, I stumbled upon a little Mexican "tienda" by chance and found what looked like ancho chiles but the bag was marked pasilla. The older Mexican woman clerk agreed with me that they were actually ancho chiles.
As usual, I didn't use the butter and substituted olive oil for basting.
Chile Paste
10 dried guajillo chiles
6 dried ancho chiles
8 dried chiles de árbol
2 tablespoons cumin seeds
1 small onion, chopped
1 head of garlic, cloves peeled, crushed
Brine and Turkey
6 12-oz. cans pale lager (such as Tecate or Budweiser)
½ cup (packed) light brown sugar
2 bunches oregano, divided
1 cup plus 2½ tsp. kosher salt
1 12–14-lb. turkey, giblets and neck removed
1 large onion, quartered
1 head of garlic, halved
2 cups (or more) low-sodium chicken broth
½ cup (1 stick) unsalted butter, melted
¼ cup fresh lime juice
Lime wedges and fresh chiles and herbs (for garnish; optional)
Chile Paste
Using kitchen shears, cut open guajillo and ancho chiles along one side; place seeds in large bowl; set aside. Open chiles and place flat in a large dry skillet over medium heat. Cook, turning once, until lightly puffed and toasted, about 4 minutes. Add chiles de árbol and cumin seeds ; toast until fragrant, about 1 minute. Transfer to bowl with chile seeds, add 4 cups boiling water, and let soak until softened, about 10 minutes.
Purée chile mixture with soaking liquid, onion, and garlic in a blender.
Brine and Turkey
Combine beer, brown sugar, 1 bunch oregano, 1 cup salt, 3 cups chile paste, and 8 cups water in a very large stock pot. Add turkey, cover, and chill at least 12 hours and up to 14 hours.
Remove turkey from brine; pat dry. Place, breast side up, on a rack set in a large roasting pan. Mix remaining 2½ tsp. salt into remaining 1½ cups chile paste. Working from neck end of turkey, gently loosen skin from breasts and rub under skin and all over outside of bird. Chill turkey at least 8 hours and up to 12 hours.
Preheat oven to 375°. Stuff turkey with onion, garlic, and remaining bunch of oregano; tie legs together with kitchen twine. Add broth and 2 cups water to pan and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting every 30–40 minutes with butter, adding more broth or water as needed to maintain some liquid in pan, and tenting with foil if turkey browns too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours longer.
Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.
Meanwhile, strain pan drippings into a measuring cup. Let sit 30 minutes, then skim fat from surface. Bring to a boil in a medium saucepan; reduce heat and simmer until reduced to 1 cup. Stir in lime juice.
Garnish turkey as desired and serve with pan sauce alongside.
As usual, I didn't use the butter and substituted olive oil for basting.
Chile Paste
10 dried guajillo chiles
6 dried ancho chiles
8 dried chiles de árbol
2 tablespoons cumin seeds
1 small onion, chopped
1 head of garlic, cloves peeled, crushed
Brine and Turkey
6 12-oz. cans pale lager (such as Tecate or Budweiser)
½ cup (packed) light brown sugar
2 bunches oregano, divided
1 cup plus 2½ tsp. kosher salt
1 12–14-lb. turkey, giblets and neck removed
1 large onion, quartered
1 head of garlic, halved
2 cups (or more) low-sodium chicken broth
½ cup (1 stick) unsalted butter, melted
¼ cup fresh lime juice
Lime wedges and fresh chiles and herbs (for garnish; optional)
Chile Paste
Using kitchen shears, cut open guajillo and ancho chiles along one side; place seeds in large bowl; set aside. Open chiles and place flat in a large dry skillet over medium heat. Cook, turning once, until lightly puffed and toasted, about 4 minutes. Add chiles de árbol and cumin seeds ; toast until fragrant, about 1 minute. Transfer to bowl with chile seeds, add 4 cups boiling water, and let soak until softened, about 10 minutes.
Purée chile mixture with soaking liquid, onion, and garlic in a blender.
Brine and Turkey
Combine beer, brown sugar, 1 bunch oregano, 1 cup salt, 3 cups chile paste, and 8 cups water in a very large stock pot. Add turkey, cover, and chill at least 12 hours and up to 14 hours.
Remove turkey from brine; pat dry. Place, breast side up, on a rack set in a large roasting pan. Mix remaining 2½ tsp. salt into remaining 1½ cups chile paste. Working from neck end of turkey, gently loosen skin from breasts and rub under skin and all over outside of bird. Chill turkey at least 8 hours and up to 12 hours.
Preheat oven to 375°. Stuff turkey with onion, garlic, and remaining bunch of oregano; tie legs together with kitchen twine. Add broth and 2 cups water to pan and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting every 30–40 minutes with butter, adding more broth or water as needed to maintain some liquid in pan, and tenting with foil if turkey browns too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours longer.
Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.
Meanwhile, strain pan drippings into a measuring cup. Let sit 30 minutes, then skim fat from surface. Bring to a boil in a medium saucepan; reduce heat and simmer until reduced to 1 cup. Stir in lime juice.
Garnish turkey as desired and serve with pan sauce alongside.
Thursday, December 26, 2013
Whole Grain Stuffing with Carmelized Onions and Pecans
This recipe comes from a different source than usual, Vegetarian Times. I have to say it was not my favorite ever. I can admit that I am not the biggest stuffing fan, but if the stuffing is good, I like it. This recipe came out too "bready" which is ironic because the directions say "Slow-cooked, caramelized onions add incredible flavor to a stuffing that’s not all about the bread". The overall vibe of the dish was dominated by the bread and it just seemed off balance. I would use closer to 12 oz of bread instead and I think that would help a lot.
Serves 8
Slow-cooked, caramelized onions add incredible flavor to a stuffing that’s not all about the bread
¼ cup olive oil
6 large onions, peeled, quartered, and sliced (10 cups)
2 tsp. dried thyme
1 16-oz. loaf whole-grain bread, cubed
1 ¼ cups coarsely chopped pecans
Heat oil in Dutch oven over medium heat. Add onions and thyme, season with salt (if desired), and reduce heat to medium-low. Cook 30 minutes, or until deep brown, stirring occasionally.
Stir in 2 cups water, and increase heat to medium. Simmer 10 minutes.
Pour onion mixture over bread cubes in bowl, and stir until liquid is absorbed. Stir in pecans, and season generously with freshly ground black pepper.
Preheat oven to 350°F. Coat 11x7 inch baking dish with cooking spray. Spread stuffing in prepared baking dish, and bake 30 to 45 minutes, or until crisp and brown on top. Cool 5 minutes before serving.
Serves 8
Slow-cooked, caramelized onions add incredible flavor to a stuffing that’s not all about the bread
¼ cup olive oil
6 large onions, peeled, quartered, and sliced (10 cups)
2 tsp. dried thyme
1 16-oz. loaf whole-grain bread, cubed
1 ¼ cups coarsely chopped pecans
Heat oil in Dutch oven over medium heat. Add onions and thyme, season with salt (if desired), and reduce heat to medium-low. Cook 30 minutes, or until deep brown, stirring occasionally.
Stir in 2 cups water, and increase heat to medium. Simmer 10 minutes.
Pour onion mixture over bread cubes in bowl, and stir until liquid is absorbed. Stir in pecans, and season generously with freshly ground black pepper.
Preheat oven to 350°F. Coat 11x7 inch baking dish with cooking spray. Spread stuffing in prepared baking dish, and bake 30 to 45 minutes, or until crisp and brown on top. Cool 5 minutes before serving.
New England Express
The New England Express, from Bon Appétit, is a great holiday punch. It's got a nice smooth flavor and it doesn't get you hammered so you can drink it comfortably for awhile. While this recipe is for 8 individual servings, I actually made a punch and put it out for guests to take cups as they wanted. You might want to double the recipe for a punch bowl.
Thyme Syrup
⅓ cup sugar
Thyme Syrup
⅓ cup sugar
⅓ cup water
8 sprigs thyme
Punch
2 cups apple cider
1½ cups dark rum
¾ cup fresh lime juice
1 teaspoon Angostura bitters
Club soda
8 sprigs thyme
8 lime slices
Thyme Syrup
Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add thyme sprigs, and cover. Let stand 10 minutes, then strain into a small jar. Let cool.
Punch Assembly
Mix thyme syrup, cider, rum, lime juice, and bitters in a pitcher. Divide among rocks glasses filled with ice; top off with club soda. Garnish with thyme sprigs and lime slices.
Thyme syrup, cider, rum, lime juice, and bitters can be mixed 4 hours ahead. Cover and chill.
Thyme syrup can be made 1 month ahead. Cover and chill.
Punch
2 cups apple cider
1½ cups dark rum
¾ cup fresh lime juice
1 teaspoon Angostura bitters
Club soda
8 sprigs thyme
8 lime slices
Thyme Syrup
Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add thyme sprigs, and cover. Let stand 10 minutes, then strain into a small jar. Let cool.
Punch Assembly
Mix thyme syrup, cider, rum, lime juice, and bitters in a pitcher. Divide among rocks glasses filled with ice; top off with club soda. Garnish with thyme sprigs and lime slices.
Thyme syrup, cider, rum, lime juice, and bitters can be mixed 4 hours ahead. Cover and chill.
Thyme syrup can be made 1 month ahead. Cover and chill.
Absolutely Amazing Gluten Free Ice Cream Bread
Recently, I came across a very unusual recipe. Apparently though, it's all the rage and Susan Westmoreland from Good Housekeeping has done some very good research and listed a great all around recipe. Whoever thought it up in the first place is a genius. I must say that I am a genius too because I made it gluten free! And it's amazing. Absolutely. Make sure to check out the post from Susan Westmoreland because there are suggestions for other mix-ins. Yum!
2 c premium vanilla ice cream, softened
1-1/2 c gluten free flour
2 c premium vanilla ice cream, softened
1-1/2 c gluten free flour
2 t baking powder
1/2 t salt
1 t Xanthan gum
3/4 c chopped dates
3/4 c chopped dates
1 t grated orange zest
In a large bowl, stir the ice cream until smooth; then stir in dry ingredients until just blended. Scoop into the prepared pan. Bake 43 to 48 minutes until toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes; invert loaf onto cooling rack.
Preheat oven to 350 F. Spray an 8-1/2 x 4-1/2 loaf pan with baking spray or grease generously with unsalted butter.
In a bowl, mix flour, baking powder, salt, and Xanthan gum. Then add dates and zest and mix.
In a bowl, mix flour, baking powder, salt, and Xanthan gum. Then add dates and zest and mix.
In a large bowl, stir the ice cream until smooth; then stir in dry ingredients until just blended. Scoop into the prepared pan. Bake 43 to 48 minutes until toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes; invert loaf onto cooling rack.
To serve, toast thick slices and arrange on plates with drizzled caramel and fresh made whipped cream.
Tony's Fajitas
I made this recipe up yesterday. I had some extra skirt steak leftover (Mexican arrachera cut) from another recipe and decided to make some fajitas. The arrachera cut is from the "plate" section of the cow which is center belly, whereas flank is farther back towards the hind quarters. The arrachera cut is popular in the north of Mexico and is probably the inspiration for tex-mex fajitas. There are many marinade options but I find the simple one below to be easy and it works well to tenderize the meat which is the point in my opinion.
You might be able to find pre-marinated arrachera at some Mexican grocery stores, but either way to get the correct cut of beef you must go to a Mexican carniceria (butcher shop).
1 large white onion sliced
1 green bell pepper sliced
1 yellow bell pepper sliced
1/4 c plus more olive oil
2 T red wine vinegar
1-1/2 t plus more salt
1-2 lbs. flank steak (Mexican arrachera cut)
2 chiles adobo with some sauce - optional for marinade
5 cloves garlic chopped - optional for marinade
Radish slices, avocado slices or guacamole, sour cream or plain greek yogurt, cilantro, salsa and lime for garnish
Warm tortillas
Make the marinade
Whisk together 1/4 c olive oil, red wine vinegar, minced adobo chiles, garlic, and 1-1/2 t salt together in a bowl. Add the meat and make sure everything gets coated with the marinade. Cover and put in the refrigerator for at least 2 hours and 4 hours is preferable.
Cook the fajitas
The proper way to cook arrachera is on a grill, but you can pan fry it if need be, which I think works very nicely, especially in winter when lighting the grill means cooking outside in 30 degree weather. If you are pan frying, cut the meat into strips prior to cooking unless you have a flat grill top space that allows the meat to be spread out full size. I use olive oil but that is probably not traditional. Salt and pepper to taste. Make sure not to over salt. The marinade juices will cook out so if you are using a pan, drain the juices every so often, because you want the meat to sear and get some good char. The juices will prevent that.
Meanwhile, in a separate large skillet, heat some olive oil. Add the onion and bell peppers. Salt and pepper to taste. Let them cook on moderate to moderate high heat until they are soft and have nice blackened edges. Stir occasionally.
Serve on a platter with tortillas and garnishes.
You might be able to find pre-marinated arrachera at some Mexican grocery stores, but either way to get the correct cut of beef you must go to a Mexican carniceria (butcher shop).
1 large white onion sliced
1 green bell pepper sliced
1 yellow bell pepper sliced
1/4 c plus more olive oil
2 T red wine vinegar
1-1/2 t plus more salt
1-2 lbs. flank steak (Mexican arrachera cut)
2 chiles adobo with some sauce - optional for marinade
5 cloves garlic chopped - optional for marinade
Radish slices, avocado slices or guacamole, sour cream or plain greek yogurt, cilantro, salsa and lime for garnish
Warm tortillas
Make the marinade
Whisk together 1/4 c olive oil, red wine vinegar, minced adobo chiles, garlic, and 1-1/2 t salt together in a bowl. Add the meat and make sure everything gets coated with the marinade. Cover and put in the refrigerator for at least 2 hours and 4 hours is preferable.
Cook the fajitas
The proper way to cook arrachera is on a grill, but you can pan fry it if need be, which I think works very nicely, especially in winter when lighting the grill means cooking outside in 30 degree weather. If you are pan frying, cut the meat into strips prior to cooking unless you have a flat grill top space that allows the meat to be spread out full size. I use olive oil but that is probably not traditional. Salt and pepper to taste. Make sure not to over salt. The marinade juices will cook out so if you are using a pan, drain the juices every so often, because you want the meat to sear and get some good char. The juices will prevent that.
Meanwhile, in a separate large skillet, heat some olive oil. Add the onion and bell peppers. Salt and pepper to taste. Let them cook on moderate to moderate high heat until they are soft and have nice blackened edges. Stir occasionally.
Serve on a platter with tortillas and garnishes.
$4 Spaghetti That’s Almost as Good as $24 Spaghetti
This recipe comes from Roy Choi via Food and Wine. I've never had the sauce at Scarpetta so I can't verify his claim, but it is a very tasty tomato sauce and it's pretty easy for a Sunday afternoon.
Run the garlic and mushrooms (not broth) through a food processor till they are a smooth puree. Then mix that into the broth and tomato sauce. Use an immersion blender to blend it all together. Also, in my opinion, there is no need to thinly slice the mushrooms. Just roughly chop them up.
8 ounces white button mushrooms, thinly sliced
7 heads peeled garlic cloves
3/4 cup extra-virgin olive oil
4 28-ounce cans peeled Italian tomatoes with their juices
Salt
Freshly ground pepper
1/2 cup torn basil leaves
Freshly grated Parmigiano-Reggiano cheese, for serving
In a saucepan, bring the mushrooms and 6 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 2 cups, 1 hour. Be careful at altitude, you will end up with less than 2 cups.
Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
Puree tomatoes, garlic and mushrooms with broth till smooth.
In a large enameled cast-iron casserole or Dutch oven, bring the sauce to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
Add basil and let simmer till it wilts.
Serve on pasta immediately and freeze the rest.
Run the garlic and mushrooms (not broth) through a food processor till they are a smooth puree. Then mix that into the broth and tomato sauce. Use an immersion blender to blend it all together. Also, in my opinion, there is no need to thinly slice the mushrooms. Just roughly chop them up.
8 ounces white button mushrooms, thinly sliced
7 heads peeled garlic cloves
3/4 cup extra-virgin olive oil
4 28-ounce cans peeled Italian tomatoes with their juices
Salt
Freshly ground pepper
1/2 cup torn basil leaves
Freshly grated Parmigiano-Reggiano cheese, for serving
In a saucepan, bring the mushrooms and 6 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 2 cups, 1 hour. Be careful at altitude, you will end up with less than 2 cups.
Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
Puree tomatoes, garlic and mushrooms with broth till smooth.
In a large enameled cast-iron casserole or Dutch oven, bring the sauce to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
Add basil and let simmer till it wilts.
Serve on pasta immediately and freeze the rest.
Warm Winter Vegetables
This recipe is from Sophie Grigson in Food and Wine. For some reason, I think of this recipe as Eastern European. It's very good. You could add fennel to this too.
1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta, crumbled (1/4 cup)
Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.
1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta, crumbled (1/4 cup)
Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.
Whipped Cream
I never knew how easy whipped cream is to make. I will never buy whipped cream again.
1 c heavy whipping cream
1/4 c powdered sugar
1 t vanilla
Add vanilla. Whip cream on low adding sugar slowly until all the sugar is incorporated. Whip until the cream holds peaks.
1 c heavy whipping cream
1/4 c powdered sugar
1 t vanilla
Add vanilla. Whip cream on low adding sugar slowly until all the sugar is incorporated. Whip until the cream holds peaks.
Cannellini and Escarole Soup
I love escarole soup. It is comfort food to me. I have always loved it from the first time I ate it. And this is another nice subtle variation on the theme of escarole soup. Grace Parisi contributed it to Food and Wine. Considering that Italians, and really most of Europe, don't understand American bacon, to me this recipe is an American adaptation of an Italian creation. I mean this with respect. Food changes with place and while tradition is important, adaptation is a must for recipes to maintain relevance.
I used only 2 slices of bacon and I thought it worked out great. I know most people like more meat, but I think the bacon works better as something that adds depth rather than being a main feature. Plus, I just like escarole as I hope you know at this point. ;)
4 thick slices of bacon, cut crosswise into 1/2-inch strips
1 small head of escarole, coarsely chopped
4 garlic cloves—1 minced, 3 crushed
1/4 teaspoon crushed red pepper
Salt and freshly ground black pepper
Three 15-ounce cans cannellini beans, drained and rinsed
2 cups chicken stock or canned low-sodium broth
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan cheese
In a large saucepan, cook the bacon over moderately high heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the fat and return the saucepan to moderately high heat. Add the escarole, minced garlic and crushed red pepper and season with salt and black pepper. Cook, stirring, until the escarole wilts, about 2 minutes.
Meanwhile, in a blender or food processor, puree half of the beans with the chicken stock until smooth. Add the pureed and whole beans, bacon and 1 1/2 cups of water to the saucepan and bring to a boil. Reduce the heat to moderately low and cook until the escarole is tender, about 10 minutes.
Meanwhile, in a small skillet, cook the crushed garlic in the oil over moderate heat until golden; discard the garlic. Drizzle the soup with the garlic oil and sprinkle with the Parmesan.
4 thick slices of bacon, cut crosswise into 1/2-inch strips
1 small head of escarole, coarsely chopped
4 garlic cloves—1 minced, 3 crushed
1/4 teaspoon crushed red pepper
Salt and freshly ground black pepper
Three 15-ounce cans cannellini beans, drained and rinsed
2 cups chicken stock or canned low-sodium broth
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan cheese
In a large saucepan, cook the bacon over moderately high heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the fat and return the saucepan to moderately high heat. Add the escarole, minced garlic and crushed red pepper and season with salt and black pepper. Cook, stirring, until the escarole wilts, about 2 minutes.
Meanwhile, in a blender or food processor, puree half of the beans with the chicken stock until smooth. Add the pureed and whole beans, bacon and 1 1/2 cups of water to the saucepan and bring to a boil. Reduce the heat to moderately low and cook until the escarole is tender, about 10 minutes.
Meanwhile, in a small skillet, cook the crushed garlic in the oil over moderate heat until golden; discard the garlic. Drizzle the soup with the garlic oil and sprinkle with the Parmesan.
Mashed Roasted Garlic
This is a simple enough recipe. It's not entirely worthy of a post except for one little direction. Cutting the heads in half is better than just trimming the tops because you get all the garlic.
2 large heads of garlic, halved horizontally
1 teaspoon extra-virgin olive oil
Salt
Freshly ground black pepper
Preheat the oven to 300°. Arrange the garlic cut side up on a sheet of foil and drizzle with the olive oil. Season the garlic with salt and pepper and wrap it in the foil. Roast the garlic for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins and mash.
The mashed roasted garlic can be covered in oil, stored in a jar and refrigerated for up to 1 week.
2 large heads of garlic, halved horizontally
1 teaspoon extra-virgin olive oil
Salt
Freshly ground black pepper
Preheat the oven to 300°. Arrange the garlic cut side up on a sheet of foil and drizzle with the olive oil. Season the garlic with salt and pepper and wrap it in the foil. Roast the garlic for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins and mash.
The mashed roasted garlic can be covered in oil, stored in a jar and refrigerated for up to 1 week.
Caramel
This is the recipe from the Caramel Covered Shortbread - just in half. I usually remove the vanilla bean before I add the cream to the caramel.
1 c plus 2 T cream
1 c 2 plus T sugar
1/4 c water (this is at altitude - use 1/8 c water at sea level)
6 T butter (3/4 stick)
1/2 vanilla bean - sliced open and seeds scraped. Save the seeds.
1 t salt
In a saucepan, bring the cream, vanilla bean and seeds to a simmer. Cover and keep warm.
In a large, heavy saucepan, stir the sugar into the water. Simmer over moderate heat, without stirring, until a deep amber caramel forms, 7 minutes.
1 c plus 2 T cream
1 c 2 plus T sugar
1/4 c water (this is at altitude - use 1/8 c water at sea level)
6 T butter (3/4 stick)
1/2 vanilla bean - sliced open and seeds scraped. Save the seeds.
1 t salt
In a saucepan, bring the cream, vanilla bean and seeds to a simmer. Cover and keep warm.
In a large, heavy saucepan, stir the sugar into the water. Simmer over moderate heat, without stirring, until a deep amber caramel forms, 7 minutes.
Remove the caramel from the heat and carefully add the cream. When the bubbling subsides, stir in the butter.
Insert a candy thermometer and cook over moderately high heat, stirring with a wooden spoon, until the caramel reaches 240°.
Discard the vanilla bean and stir in the salt.
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.
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.
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.
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.
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
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.
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 onion2 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
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 onion2 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 seeds2/3 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.
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 seeds2/3 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.
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.
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.
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.
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.
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.
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.
Tuesday, October 22, 2013
Pan Roasted Chicken and Green Lentils with Lacinto Kale
This is a recipe that I developed. The roasting method is easy to adapt to other sauces, for example instead of tomato paste, sometimes I substitute pesto. I have to admit I'm not a huge kale fan. I think it's tough and awkward to cook with and doesn't have the depth of flavor that escarole has. Neither does it have the versatility of escarole. Nevertheless, I really like the Lacinto kale. It still has that kale vibe, but it's much easier to work with. It's also a little softer and more amenable to sauté.
1 c or 8 oz by weight green lentils
1 c or 8 oz by weight green lentils
Water and chicken or vegetable broth
1 elephant garlic head
2 tomatoes
1 largish shallot
1 small bunch Lacinto Kale
2 small red onions
3-4 baby carrots
1 lemon
4 boneless skinless chicken breasts
Approximately 1/4 tube of double concentrate tomato paste
Salt, pepper
Olive oil
Put lentils in a sauce pan and cover with a combination of water and broth. Cut the 2 red onions and lemon in half and add to pan. Also add the baby carrots.
Bring to a boil, cover and lower heat to simmer for at least 1 hour. I had to simmer for over 1 1/2 hours to get the lentils to the right softness that I like. You will probably need to add more water or broth once or twice. Drain the lentils and discard the veggies.
Chop the shallots and halve the large cloves of elephant garlic. Dice the tomatoes. Chop the kale into large bite size pieces.
Add oil to a pan and heat over medium heat. Add garlic and shallots. Cook til the shallots start to soften and add the tomatoes and kale. Cook til the kale softens and the color changes to a brighter shade of green. Add the lentils and some broth. Stir to mix, cover partially and let simmer til the broth is almost gone.
Meanwhile trim any fat/bone/gristle from the breasts. Score the top deeply along the whole breast in a grid of 1 inch squares. Season lightly with salt and pepper. Squeeze out 2-3 strands of tomato paste about the length of each breast. Spread over the breast and into the scoring.
Heat 2-4 T of olive oil. Put the breasts into the pan scored side up. Brown the bottom on medium to medium high heat for 7-10 minutes. Turn the breasts over. Cook on medium or less heat until they are cooked through about 20 minutes. As they are close to done turn up the heat to medium high and let the breasts char.
Serve each breast with a spoonful of the thick tomato paste oil.
While this is a nice hearty meal, I sometimes add a baked potato for each plate.
Thursday, October 10, 2013
Chickpea and Tomato Curry (Chana Masala)
Shoot - another recipe that I was too lazy to write down where I got it from. Betty Crocker has a very similar recipe, but that's not where I found this. Here is another version that ups the Indian spice content. Anywho, I like this dish because the lemon and ginger pop and it's super easy to make. It's also a recipe that scales up really well and the leftovers taste good the next day at the office.
1 T olive oil
1 med onion chopped
3 garlic cloves chopped
1 T ginger minced
1 T curry powder
2 15 oz cans chick peas
28 oz diced tomatoes
½ c cilantro chopped
½ c italian parsley chopped
1 T lemon juice
Heat olive oil in a skillet.
Add ginger, garlic, onion, and curry powder.
Cook over medium heat until onion is tender, stirring often. About 2-4 mins.
Stir in chickpeas and toms.
Heat to a boil. Reduce heat, and simmer uncovered for about 15 mins. Add a little water if it dries out too much.
Add cilantro, parsley, lemon juice, and salt.
Serve over rice. Garnish with yogurt.
1 T olive oil
1 med onion chopped
3 garlic cloves chopped
1 T ginger minced
1 T curry powder
2 15 oz cans chick peas
28 oz diced tomatoes
½ c cilantro chopped
½ c italian parsley chopped
1 T lemon juice
Heat olive oil in a skillet.
Add ginger, garlic, onion, and curry powder.
Cook over medium heat until onion is tender, stirring often. About 2-4 mins.
Stir in chickpeas and toms.
Heat to a boil. Reduce heat, and simmer uncovered for about 15 mins. Add a little water if it dries out too much.
Add cilantro, parsley, lemon juice, and salt.
Serve over rice. Garnish with yogurt.
Martha Stewart's Pan Roasted Chicken
This recipe is primarily Martha Stewart's but I've improved it using bits and bobs from other recipes that I have come across. I always serve this dish with rice.
1 pint grape tomatoes, halved
1 chopped tomato
1/2 onion chopped
3-4 cloves garlic chopped
8-16 olives, green/kalamata, pitted and sliced
3 T capers, drained and rinsed
Handful of roasted pine nuts (optional)
3 T olive oil
Several splashes of madeira cooking sherry or red wine
2 skin-on chicken breast halves (about 6 oz. each)
2 skin-on chicken legs
kosher salt
1 pint grape tomatoes, halved
1 chopped tomato
1/2 onion chopped
3-4 cloves garlic chopped
8-16 olives, green/kalamata, pitted and sliced
3 T capers, drained and rinsed
Handful of roasted pine nuts (optional)
3 T olive oil
Several splashes of madeira cooking sherry or red wine
2 skin-on chicken breast halves (about 6 oz. each)
2 skin-on chicken legs
kosher salt
pepper
lemon slices
Heat oven to 475 degrees.
Mix tomatoes, olives, capers with 1 T olive oil - add roasted pine nuts.
Heat a large skillet with rest of olive oil.
lemon slices
Heat oven to 475 degrees.
Mix tomatoes, olives, capers with 1 T olive oil - add roasted pine nuts.
Heat a large skillet with rest of olive oil.
Season both sides of chicken with salt and pepper - go easy on the salt .
Place skin down on skillet and cook until deep golden brown (about 4 minutes).
Toss garlic and onions into skillet and splash with madeira.
Cover and let cook for another minute.
Use tongs to flip chicken pieces and toss in tomato mixture.
Place skillet in oven uncovered and cook for 15-18 minutes.
Cover and let cook for another minute.
Use tongs to flip chicken pieces and toss in tomato mixture.
Place skillet in oven uncovered and cook for 15-18 minutes.
Ginger Parmesan Rice
I love this rice dish. Cheesy and tangy and just good all around. If anyone knows where this is from please let me know, I found this recipe before I was keeping track. If you use brown rice, use water instead of chicken broth because the brown rice doesn't soak up flavor like white rice.
1 c long-grain rice
2 1-inch long pieces ginger - cut into rounds
1 t minced ginger
1 2/3 c chicken broth
2 green onions thinly sliced
3 T vegetable oil
1 T sesame oil
1 t unseasoned rice vinegar
2 T grated parmesan cheese - add more as desired
Cook rice with chicken broth and ginger rounds.
Combine onions and minced ginger in a food processor.
Add oils and vinegar and blend until almost smooth.
Remove ginger from rice and toss with oil mixture and parmesan cheese.
1 c long-grain rice
2 1-inch long pieces ginger - cut into rounds
1 t minced ginger
1 2/3 c chicken broth
2 green onions thinly sliced
3 T vegetable oil
1 T sesame oil
1 t unseasoned rice vinegar
2 T grated parmesan cheese - add more as desired
Cook rice with chicken broth and ginger rounds.
Combine onions and minced ginger in a food processor.
Add oils and vinegar and blend until almost smooth.
Remove ginger from rice and toss with oil mixture and parmesan cheese.
Roast Fennel with Tomatoes and White Beans
This is a fantastic recipe. It is a great holiday time side dish but is satisfying enough to be a main dish over pasta. For leftovers add potato, onion, and prosciutto and fry it all up together. It's good as a hash with eggs of your choice.
For pasta sauce, I add onion and sausage. You can add these to the non pasta version but I think the fennel should be more prominent in the side dish version.
2 sausage links - either cut into rounds or remove skins and chopped into pieces
2 large red onions - about equal to the amount of fennel
Pan fry sausage in skillet prior to cooking fennel and reserve the sausage leaving the oil/fat in the skillet.
Then at end, add sausage back with beans and fennel fronds.
2 large fennel bulbs with fronds
1/2 c approx of finely chopped fennel fronds (optional but add a nice savory flavor)
3/4 c olive oil (use less if desired)
Salt
Pepper
Crushed Red Pepper
2 pints grape or cherry tomatoes
4 large sprigs fresh oregano
3-5 large garlic cloves chopped
1 15 oz can cannellini beans (original recipe called for 2 but I think 1 is better)
Feta cheese for garnish.
Preheat the over to 425.
Chop fronds. Trim fennel bulbs and cut in half vertically. Leave some bottom core intact.
Cut each half into 1/2 inch thick wedges.
Heat olive oil in a large ovenproof skillet until very hot on medium-high heat. (approx 3 mins.)
Add fennel in a single layer and salt to taste.
Cook until fennel starts to brown and soften. Turn occasionally. (approx 11 mins.)
Add tomatoes, garlic, oregano, crushed red pepper, pepper and a little more salt if desired.
Mix gently.
For pasta sauce, I add onion and sausage. You can add these to the non pasta version but I think the fennel should be more prominent in the side dish version.
2 sausage links - either cut into rounds or remove skins and chopped into pieces
2 large red onions - about equal to the amount of fennel
Pan fry sausage in skillet prior to cooking fennel and reserve the sausage leaving the oil/fat in the skillet.
Then at end, add sausage back with beans and fennel fronds.
2 large fennel bulbs with fronds
1/2 c approx of finely chopped fennel fronds (optional but add a nice savory flavor)
3/4 c olive oil (use less if desired)
Salt
Pepper
Crushed Red Pepper
2 pints grape or cherry tomatoes
4 large sprigs fresh oregano
3-5 large garlic cloves chopped
1 15 oz can cannellini beans (original recipe called for 2 but I think 1 is better)
Feta cheese for garnish.
Preheat the over to 425.
Chop fronds. Trim fennel bulbs and cut in half vertically. Leave some bottom core intact.
Cut each half into 1/2 inch thick wedges.
Heat olive oil in a large ovenproof skillet until very hot on medium-high heat. (approx 3 mins.)
Add fennel in a single layer and salt to taste.
Cook until fennel starts to brown and soften. Turn occasionally. (approx 11 mins.)
Add tomatoes, garlic, oregano, crushed red pepper, pepper and a little more salt if desired.
Mix gently.
Transfer skillet to oven. Bake for 30 mins. Stir once or twice.
Mix in beans and chopped fennel fronds.
Bake 5 mintues more to heat through. Transfer to large shallow bowl.
Garnish with feta cheese and serve.
Mix in beans and chopped fennel fronds.
Bake 5 mintues more to heat through. Transfer to large shallow bowl.
Garnish with feta cheese and serve.
Sunday, October 6, 2013
Roast Salmon with Chile Caper Vinaigrette
This recipe comes from Bon Appetit magazine. It's a nice solid dish that has a good spicy dressing.
1 bunch broccoli (about 1 1/2 lb.), cut into florets
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 6-oz. skinless salmon fillets
1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
2 tablespoons unseasoned rice vinegar
2 tablespoons drained capers
Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.
Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.
Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.
Serve salmon and broccoli drizzled with chile vinaigrette.
Squash and Bean Minestrone with Arugula Salsa
Great recipe from Bon Appetit. Of course I had to make some substitutions since I can't just make any recipe as is. I used 1/2 lb prosciutto ends instead of the ham hock and it worked perfectly. I used zucchini instead of the squash and sugar snap pea pods instead of the green beans since I couldn't get the squash or green beans at my local store. For some reason they were out, but it didn't matter.
While the soup is good, the salsa really makes this a special meal. I think the tomatoes are necessary even though the recipe says optional.
This is important - because I didn't use the ham hocks, I couldn't cook the beans with the ham bone. So, to give the beans that some savory vibe, I used a couple large sprigs of sage.
Minestrone
2 smoked ham hocks (about 1½ lb.) or 1/2 lb. prosciutto ends
1 pound dried navy or cannellini (white kidney) beans
¼ cup plus 2 Tbsp. olive oil plus more for drizzling
1 large onion, finely chopped
2 leeks, white and pale-green parts only, finely chopped
2 small celery stalks with leaves (from celery heart), chopped
2 cloves garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
1 butternut squash (about 2½ lb.), peeled, cut into ½” pieces
1 pound green beans, trimmed, cut into 1” pieces
8 cups low-sodium chicken broth1 pound small pasta (such as tiny shells or pipette)
1 cup chopped fresh flat-leaf parsley, divided
2 bunches flat-leaf spinach, thick stems removed
Arugula Salsa
2 plum tomatoes, finely chopped (optional)
Finely grated zest of 1 small lemon
1 garlic clove, finely chopped
3 cups arugula leaves, finely chopped
¼ cup coarse fresh breadcrumbs
1 tablespoon finely chopped capers
1 tablespoon red wine vinegar
¾ cup extra-virgin olive oil plus more
¼ cup finely grated Parmesan
Directions: Remove meat from ham hocks and cut into large pieces; set meat aside. Place navy beans and ham bones in a large pot; add cold water to cover by 2”. Bring to a boil, reduce heat, and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour.
Heat ¼ cup oil in another large heavy pot over medium-low heat. Add ham hock meat, onion, leeks, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 20 minutes. Add squash, green beans, navy beans and soaking liquid, broth, and bones to pot. Bring to a simmer over medium heat; reduce heat to low, cover, and gently simmer until navy beans are tender, 1½–2 hours.
When soup is almost finished cooking, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Drizzle with 2 Tbsp. oil and add ¼ cup parsley and toss to coat.
Discard ham bones. Add spinach and remaining ¾ cup parsley to soup.Divide soup among bowls. Add pasta, top with Arugula Salsa Verde, and drizzle with oil.
Arugula Salsa
Mix tomatoes, if using, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in ¾ cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.
While the soup is good, the salsa really makes this a special meal. I think the tomatoes are necessary even though the recipe says optional.
This is important - because I didn't use the ham hocks, I couldn't cook the beans with the ham bone. So, to give the beans that some savory vibe, I used a couple large sprigs of sage.
Minestrone
2 smoked ham hocks (about 1½ lb.) or 1/2 lb. prosciutto ends
1 pound dried navy or cannellini (white kidney) beans
¼ cup plus 2 Tbsp. olive oil plus more for drizzling
1 large onion, finely chopped
2 leeks, white and pale-green parts only, finely chopped
2 small celery stalks with leaves (from celery heart), chopped
2 cloves garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
1 butternut squash (about 2½ lb.), peeled, cut into ½” pieces
1 pound green beans, trimmed, cut into 1” pieces
8 cups low-sodium chicken broth1 pound small pasta (such as tiny shells or pipette)
1 cup chopped fresh flat-leaf parsley, divided
2 bunches flat-leaf spinach, thick stems removed
Arugula Salsa
2 plum tomatoes, finely chopped (optional)
Finely grated zest of 1 small lemon
1 garlic clove, finely chopped
3 cups arugula leaves, finely chopped
¼ cup coarse fresh breadcrumbs
1 tablespoon finely chopped capers
1 tablespoon red wine vinegar
¾ cup extra-virgin olive oil plus more
¼ cup finely grated Parmesan
Directions: Remove meat from ham hocks and cut into large pieces; set meat aside. Place navy beans and ham bones in a large pot; add cold water to cover by 2”. Bring to a boil, reduce heat, and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour.
Heat ¼ cup oil in another large heavy pot over medium-low heat. Add ham hock meat, onion, leeks, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 20 minutes. Add squash, green beans, navy beans and soaking liquid, broth, and bones to pot. Bring to a simmer over medium heat; reduce heat to low, cover, and gently simmer until navy beans are tender, 1½–2 hours.
When soup is almost finished cooking, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Drizzle with 2 Tbsp. oil and add ¼ cup parsley and toss to coat.
Discard ham bones. Add spinach and remaining ¾ cup parsley to soup.Divide soup among bowls. Add pasta, top with Arugula Salsa Verde, and drizzle with oil.
Arugula Salsa
Mix tomatoes, if using, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in ¾ cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.
Stewed Cannellini Beans with Tomatoes and Guanchiale
I liked this recipe but it took too much time for the outcome. I really liked making minestrone with the leftovers!
2 cups dried cannellini beans (3/4 pound), soaked overnight and drained
1 small onion, halved, plus 1 large onion, finely chopped
Kosher salt
1 tablespoon extra-virgin olive oil
1/2 pound guanciale or pancetta, finely chopped (I used prosciutto ends)
3 garlic cloves, thinly sliced
3 dried hot red chiles (I used crushed red pepper)
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped sage
One 28-ounce can peeled whole Italian tomatoes in puree, crushed by hand
1 teaspoon finely chopped marjoram
Freshly ground pepper
In a saucepan, cover the beans and halved onion with water and bring to a boil. Simmer over moderate heat until tender, about 1 hour. Remove from the heat, add a generous pinch of salt and let stand for 10 minutes. Drain the beans and spread them on a baking sheet to cool slightly; discard the onion.
Meanwhile, in a large skillet, heat the oil. Add the guanciale and cook over moderately high heat, stirring, until translucent and the fat is just rendered, 5 minutes. Add the chopped onion, garlic and chiles and cook over moderate heat, stirring, until the onion is softened and just starting to brown, 8 minutes. Stir in the rosemary and sage and cook until fragrant, 1 minute. Add the tomatoes with their juices and bring just to a simmer.
Add the beans to the skillet and cook over moderate heat, stirring, until coated in a light sauce, about 7 minutes. Stir in the marjoram, season with salt and pepper and serve.
2 cups dried cannellini beans (3/4 pound), soaked overnight and drained
1 small onion, halved, plus 1 large onion, finely chopped
Kosher salt
1 tablespoon extra-virgin olive oil
1/2 pound guanciale or pancetta, finely chopped (I used prosciutto ends)
3 garlic cloves, thinly sliced
3 dried hot red chiles (I used crushed red pepper)
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped sage
One 28-ounce can peeled whole Italian tomatoes in puree, crushed by hand
1 teaspoon finely chopped marjoram
Freshly ground pepper
In a saucepan, cover the beans and halved onion with water and bring to a boil. Simmer over moderate heat until tender, about 1 hour. Remove from the heat, add a generous pinch of salt and let stand for 10 minutes. Drain the beans and spread them on a baking sheet to cool slightly; discard the onion.
Meanwhile, in a large skillet, heat the oil. Add the guanciale and cook over moderately high heat, stirring, until translucent and the fat is just rendered, 5 minutes. Add the chopped onion, garlic and chiles and cook over moderate heat, stirring, until the onion is softened and just starting to brown, 8 minutes. Stir in the rosemary and sage and cook until fragrant, 1 minute. Add the tomatoes with their juices and bring just to a simmer.
Add the beans to the skillet and cook over moderate heat, stirring, until coated in a light sauce, about 7 minutes. Stir in the marjoram, season with salt and pepper and serve.
Mushroom Ragù
Like the roast carrots, the ragù is part of a recipe that I didn't want to make since it's not naturally gluten free. I plan on trying the gnocchi with gluten free flour in the next couple weeks.
It's good solid mushroom sauce that has a nice hearty, almost meaty vibe. If you have any sage, don't be shy about throwing that in. As usual, I substitute olive oil for the butter.
2 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 1/2 pounds mixed wild mushrooms, such as porcini, morels, oyster and hen-of-the-woods, quartered if large
Salt
Freshly ground pepper
2 shallots, minced
2 garlic cloves, minced
1 teaspoon finely chopped thyme
1/2 cup dry white wine
1/4 cup chicken stock
In a very large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until tender and just browned, about 7 minutes. Add half each of the shallots, garlic and thyme and cook until fragrant, about 3 minutes. Transfer to a bowl. In the skillet, melt the remaining 1 tablespoon of butter in the remaining 2 tablespoons of oil and repeat with the remaining mushrooms, shallots, garlic and thyme. Return all of the mushrooms to the skillet. Stir in the wine and cook until nearly evaporated, about 2 minutes. Add the chicken stock and season the ragù with salt and pepper; keep warm over low heat.
Subscribe to:
Posts (Atom)