Even thought this seems complicated at first glance, this recipe from Saveur is easy. If you can't find or don't like pancetta, you can substitute cubed chicken breast that's been sauteed in olive oil if desired.
For the Pistou
4 cups packed basil
1 cup grated parmesan
1⁄4 cup extra-virgin olive oil
1 tsp. kosher salt
2 cloves garlic, chopped
1 plum tomato, cored
For the Soup
1⁄4 cup extra-virgin olive oil
1 oz. pancetta, minced
5 cloves garlic, finely chopped
3 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
1⁄2 medium zucchini, chopped
1⁄4 head Savoy cabbage, cored and thinly shredded
8 cups chicken stock
7 whole peeled canned tomatoes, chopped
1⁄3 cup broken dried spaghetti
1 (15-oz.) can cannellini beans
Kosher salt and freshly ground black pepper, to taste
Instructions
Make the pistou: Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground. Season with salt and pepper, and set aside.
Heat oil in a 6-qt. saucepan over medium-high heat; add pancetta and cook, stirring often, until fat has rendered, about 2 minutes. Add garlic, carrots, celery, and onions, reduce heat to medium; cook, covered and stirring occasionally, until crisp-tender, 12–15 minutes. Add zucchini and cabbage; cook, covered, until wilted, 3–5 minutes. Add stock and tomatoes, and bring to a boil. Add pasta and cook until al dente, about 8 minutes. Mash half the beans with a fork; add to soup along with whole beans—cook until warmed through. Season with salt and pepper. Ladle soup into bowls; serve with pistou dolloped on top.
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Saturday, June 4, 2016
Eli Zabar's Egg Salad
Great recipe from the New York Times! I have started getting recipes from the times in my Facebook feed and this one is a hit! I never really liked egg salad but something sounded good about this. It's so simple. I replaced the mayonnaise with greek yogurt and it was really, really good.
INGREDIENTS
8 large eggs
⅓ cup mayonnaise
Salt
pepper
1 tablespoon chopped fresh dill
4 slices bread
PREPARATION
Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.
INGREDIENTS
8 large eggs
⅓ cup mayonnaise
Salt
pepper
1 tablespoon chopped fresh dill
4 slices bread
PREPARATION
Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.
Monday, April 18, 2016
Beef Posole
I have decided that Hispanic Kitchen is a great website for recipes and here is another good one. There is a wide variety of recipes from all of the Central and South American countries.
If you don't have a slow cooker, you can use a dutch oven and simmer for 8 hours.
Ingredients:
If you don't have a slow cooker, you can use a dutch oven and simmer for 8 hours.
Ingredients:
1 medium sweet onion, diced
1½ pounds to 1¾ pounds of beef back ribs or short ribs (if the ribs are whole, I cut them down into individual portions)
2 teaspoons of cumin seeds
3 large Roma tomatoes, diced
3 to 4 cloves garlic, minced
1 to 2 serrano peppers, minced
1 large poblano pepper, diced
1/3 to 1/2 cup cilantro, chopped
2 bay leaves
2 cups hominy, cooked
5 cups broth (I used half chicken and half beef, low sodium)
Salt and pepper, to taste
For the Garnish:
1½ pounds to 1¾ pounds of beef back ribs or short ribs (if the ribs are whole, I cut them down into individual portions)
2 teaspoons of cumin seeds
3 large Roma tomatoes, diced
3 to 4 cloves garlic, minced
1 to 2 serrano peppers, minced
1 large poblano pepper, diced
1/3 to 1/2 cup cilantro, chopped
2 bay leaves
2 cups hominy, cooked
5 cups broth (I used half chicken and half beef, low sodium)
Salt and pepper, to taste
For the Garnish:
2 cups shredded cabbage
1/2 cup sliced radishes
1/3 cup diced onions
1 avocado sliced
1 lemon or lime, sliced into wedges
Chile limon seasoning or red pepper flakes, optional
*all garnishes are optional, according to what you like
Directions:
Layer all of the ingredients in the order listed in a 5 quart slow cooker. Cook on high for 5 hours or on low for 8 hours. Stir well to combine all of the ingredients taste for salt, garnish with your favorite toppings.
1/2 cup sliced radishes
1/3 cup diced onions
1 avocado sliced
1 lemon or lime, sliced into wedges
Chile limon seasoning or red pepper flakes, optional
*all garnishes are optional, according to what you like
Directions:
Layer all of the ingredients in the order listed in a 5 quart slow cooker. Cook on high for 5 hours or on low for 8 hours. Stir well to combine all of the ingredients taste for salt, garnish with your favorite toppings.
POKE (poh-key)
I know this recipe from Bon Appetit seems like a lot, but really it's very straight forward and super yummy. You don't even have to make the mayonnaise and it still tastes great. I use regular brown rice instead of sushi rice and it comes out wonderful. If you are concerned about getting good quality raw fish at your local super market, buy tuna or sword fish or any other solid-flesh fish that will hold it's shape when cut into cubes and cook the fish on medium-high to high heat in sesame oil.
To make this recipe gluten-free, use Tamari instead of regular soy sauce.
1. The Tuna
Use quality fish from a source you trust. To make four bowls, buy ¾ lb. tuna (avoid bluefin in favor of sustainably caught albacore or skipjack) and cut into ½” pieces. (If you don’t eat raw fish, use cooked salmon.)
You don’t have to take a food-service safety seminar to serve uncooked tuna at home. Just keep these tips in mind. First, when shopping, look for the term “Sushi Grade”: It either means that the fish is impeccably fresh, or that it’s been deep-frozen to kill bacteria. (Don’t balk at frozen; even fancy sushi spots in Tokyo serve it.) When in doubt, ask your fishmonger if he’d eat it raw. Once home, remove the fish from its packaging, pat it dry, wrap in plastic, then chill, ideally below 40°. (Try refrigerating the wrapped fish on a bed of ice.) Finally, when it comes to slicing, follow these steps:
a. On a clean cutting board—important, as fish picks up “off” flavors—use a sharp knife to slice your 1″-thick slab of tuna against the grain into ½”-thick pieces.
b. Stack three pieces on top of one another and slice lengthwise so that you have long, thin strips. Repeat with remaining pieces of tuna.
c. Align a few strips and carefully slice crosswise into a neat ½” dice. If not dressing for poké immediately, cover and chill until ready to serve.
2. The Seaweed
Plump strands of marinated seaweed add oceanic depth to every bite. Rehydrate 2 Tbsp. dried hijiki (seaweed) in ½ cup cold water until softened, 30–35 minutes. Drain and mix with 1 Tbsp. mirin, 1 Tbsp. soy sauce, and ½ tsp. sesame seeds. Let sit 5 minutes, then drain.
3. The Pickles
Silky tuna needs a crunchy counterpart. Whisk ¼ cup unseasoned rice vinegar, 1 Tbsp. sugar, 1 ½ tsp. salt, and 2 Tbsp. water in a bowl. Slice ¼ English cucumber into half-moons, toss with a pinch of salt, and squeeze to expel water. Add to brine with 1 sliced jalapeño. Let sit 10–60 minutes; drain.
4. The Rice
Warm, fluffy rice makes it a meal. Cook 2 cups sushi rice in lightly salted water according to directions. Serve warm.
5. The Dressing
A bright ponzu sauce is key to getting the ingredients to play nicely. Combine ¼ cup mixed citrus juice (such as lime, lemon, and grapefruit), 2 Tbsp. soy sauce, 2 Tbsp. white (or more regular) soy sauce, 2 Tbsp. mirin, and 1 tsp. toasted sesame oil in a small bowl.
6. The Assembly
Toss together tuna, seaweed, pickles, and ponzu sauce. Divide rice and tuna mixture among bowls, then go topping crazy. We like thinly sliced scallion greens, diced avocado, sesame seeds, and a spoonful of tobiko. To get the spicy-tuna-roll effect, mix some sambal oelek into mayonnaise and add a dollop to each bowl.
1. The Tuna
Use quality fish from a source you trust. To make four bowls, buy ¾ lb. tuna (avoid bluefin in favor of sustainably caught albacore or skipjack) and cut into ½” pieces. (If you don’t eat raw fish, use cooked salmon.)
You don’t have to take a food-service safety seminar to serve uncooked tuna at home. Just keep these tips in mind. First, when shopping, look for the term “Sushi Grade”: It either means that the fish is impeccably fresh, or that it’s been deep-frozen to kill bacteria. (Don’t balk at frozen; even fancy sushi spots in Tokyo serve it.) When in doubt, ask your fishmonger if he’d eat it raw. Once home, remove the fish from its packaging, pat it dry, wrap in plastic, then chill, ideally below 40°. (Try refrigerating the wrapped fish on a bed of ice.) Finally, when it comes to slicing, follow these steps:
a. On a clean cutting board—important, as fish picks up “off” flavors—use a sharp knife to slice your 1″-thick slab of tuna against the grain into ½”-thick pieces.
b. Stack three pieces on top of one another and slice lengthwise so that you have long, thin strips. Repeat with remaining pieces of tuna.
c. Align a few strips and carefully slice crosswise into a neat ½” dice. If not dressing for poké immediately, cover and chill until ready to serve.
2. The Seaweed
Plump strands of marinated seaweed add oceanic depth to every bite. Rehydrate 2 Tbsp. dried hijiki (seaweed) in ½ cup cold water until softened, 30–35 minutes. Drain and mix with 1 Tbsp. mirin, 1 Tbsp. soy sauce, and ½ tsp. sesame seeds. Let sit 5 minutes, then drain.
3. The Pickles
Silky tuna needs a crunchy counterpart. Whisk ¼ cup unseasoned rice vinegar, 1 Tbsp. sugar, 1 ½ tsp. salt, and 2 Tbsp. water in a bowl. Slice ¼ English cucumber into half-moons, toss with a pinch of salt, and squeeze to expel water. Add to brine with 1 sliced jalapeño. Let sit 10–60 minutes; drain.
4. The Rice
Warm, fluffy rice makes it a meal. Cook 2 cups sushi rice in lightly salted water according to directions. Serve warm.
5. The Dressing
A bright ponzu sauce is key to getting the ingredients to play nicely. Combine ¼ cup mixed citrus juice (such as lime, lemon, and grapefruit), 2 Tbsp. soy sauce, 2 Tbsp. white (or more regular) soy sauce, 2 Tbsp. mirin, and 1 tsp. toasted sesame oil in a small bowl.
6. The Assembly
Toss together tuna, seaweed, pickles, and ponzu sauce. Divide rice and tuna mixture among bowls, then go topping crazy. We like thinly sliced scallion greens, diced avocado, sesame seeds, and a spoonful of tobiko. To get the spicy-tuna-roll effect, mix some sambal oelek into mayonnaise and add a dollop to each bowl.
Snap Peas, Green Beans, Arugula Mint Pesto
This recipe is by Claire Saffitz and originally published in Bon Appetit.
This is a perfect spring/summer bbq side dish!
½ cup raw skin-on almonds
1 garlic clove, finely grated
2 cups (lightly packed) baby arugula
2 ounces Parmesan, shaved, divided
1 cup mint leaves, plus more for serving
⅓ cup olive oil
Kosher salt and freshly ground black pepper
12 ounces sugar snap peas
12 ounces green and/or wax beans, trimmed
2 tablespoons fresh lemon juice
Lemon wedges (for serving)
Preparation
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 Tbsp. cold water to reach a pourable consistency. Season pesto with salt and pepper.
Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 Tbsp. pesto; season with salt and pepper.
Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.
Do Ahead: Peas and beans can be blanched 1 day ahead. Cover and chill.
This is a perfect spring/summer bbq side dish!
Ingredients
½ cup raw skin-on almonds
1 garlic clove, finely grated
2 cups (lightly packed) baby arugula
2 ounces Parmesan, shaved, divided
1 cup mint leaves, plus more for serving
⅓ cup olive oil
Kosher salt and freshly ground black pepper
12 ounces sugar snap peas
12 ounces green and/or wax beans, trimmed
2 tablespoons fresh lemon juice
Lemon wedges (for serving)
Preparation
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 Tbsp. cold water to reach a pourable consistency. Season pesto with salt and pepper.
Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 Tbsp. pesto; season with salt and pepper.
Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.
Do Ahead: Peas and beans can be blanched 1 day ahead. Cover and chill.
Roast Turkey with Polenta Stuffing
This recipe comes from Food and Wine. It's a really good recipe and was a big hit for Thanksgiving. The polenta is also a great change from traditional stuffing. Be warned, it makes a lot of stuffing but it's really good so it's not such a hardship. ;)
INGREDIENTS
STUFFING
6 cups water
6 cups turkey or chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil
2 pounds sweet Italian sausage, casings removed and meat crumbled
2 cups finely chopped onion (1 large onion)
1 cup finely diced carrot (2 medium carrots)
1 cup finely diced celery (3 celery ribs)
Kosher salt
Black pepper
1/2 pound mixed mushrooms, such as oyster and cremini, quartered
3 cups fine polenta (not instant)
6 thyme sprigs
4 sage sprigs
2 bay leaves
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
TURKEY
8 thyme sprigs
6 sage sprigs
One 14- to 16-pound turkey, butterflied
Extra-virgin olive oil, for brushing
Kosher salt
Pepper
INSTRUCTIONS
MAKE THE STUFFING In a medium saucepan, bring the water and stock just to a simmer over moderately high heat. Keep hot over very low heat.
In a large pot, heat the olive oil. Add the sausage and cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and just cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl.
Add the onion, carrot, celery and a generous pinch of salt to the pot and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally, until tender, about 8 minutes.
Return the sausage to the pot, then stir in the polenta, thyme, sage and bay leaves. Very gradually stir in the hot stock and bring to a boil. Simmer over moderately low heat, stirring frequently, until the polenta is tender and thick, 45 to 50 minutes. Pick out and discard the thyme, sage and bay leaves. Stir in the cheese and season the polenta with salt and pepper.
Spoon 3 cups of the polenta into a food processor and puree until smooth. Transfer to a bowl and let cool slightly. Scrape the remaining polenta dressing into a large baking dish, cover with foil and keep at room temperature.
PREPARE THE TURKEY Preheat the oven to 425°. Set a flat rack on a large rimmed baking sheet and spread the thyme and sage sprigs on it. Run your fingers under the turkey’s breast and thigh skin to loosen it, then stuff the pureed polenta under the skin. Brush the turkey with olive oil and season with salt and pepper. Place on the rack breast side up and let stand at room temperature for 45 minutes.
Roast the turkey for about 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part of the breast registers 155° and in the thickest part of the thigh registers 165°. Transfer to a carving board and let rest in a warm place for 30 minutes.
Meanwhile, in the oven, warm the polenta dressing in the baking dish for 20 minutes. Carve the turkey; serve with the dressing.
MAKE AHEAD
The recipe can be prepared through Step 5 and refrigerated overnight. Rewarm the pureed polenta before stuffing under the skin, adding water to thin it slightly if necessary. Reheat the polenta dressing before serving.
INGREDIENTS
STUFFING
6 cups water
6 cups turkey or chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil
2 pounds sweet Italian sausage, casings removed and meat crumbled
2 cups finely chopped onion (1 large onion)
1 cup finely diced carrot (2 medium carrots)
1 cup finely diced celery (3 celery ribs)
Kosher salt
Black pepper
1/2 pound mixed mushrooms, such as oyster and cremini, quartered
3 cups fine polenta (not instant)
6 thyme sprigs
4 sage sprigs
2 bay leaves
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
TURKEY
8 thyme sprigs
6 sage sprigs
One 14- to 16-pound turkey, butterflied
Extra-virgin olive oil, for brushing
Kosher salt
Pepper
INSTRUCTIONS
MAKE THE STUFFING In a medium saucepan, bring the water and stock just to a simmer over moderately high heat. Keep hot over very low heat.
In a large pot, heat the olive oil. Add the sausage and cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and just cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl.
Add the onion, carrot, celery and a generous pinch of salt to the pot and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally, until tender, about 8 minutes.
Return the sausage to the pot, then stir in the polenta, thyme, sage and bay leaves. Very gradually stir in the hot stock and bring to a boil. Simmer over moderately low heat, stirring frequently, until the polenta is tender and thick, 45 to 50 minutes. Pick out and discard the thyme, sage and bay leaves. Stir in the cheese and season the polenta with salt and pepper.
Spoon 3 cups of the polenta into a food processor and puree until smooth. Transfer to a bowl and let cool slightly. Scrape the remaining polenta dressing into a large baking dish, cover with foil and keep at room temperature.
PREPARE THE TURKEY Preheat the oven to 425°. Set a flat rack on a large rimmed baking sheet and spread the thyme and sage sprigs on it. Run your fingers under the turkey’s breast and thigh skin to loosen it, then stuff the pureed polenta under the skin. Brush the turkey with olive oil and season with salt and pepper. Place on the rack breast side up and let stand at room temperature for 45 minutes.
Roast the turkey for about 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part of the breast registers 155° and in the thickest part of the thigh registers 165°. Transfer to a carving board and let rest in a warm place for 30 minutes.
Meanwhile, in the oven, warm the polenta dressing in the baking dish for 20 minutes. Carve the turkey; serve with the dressing.
MAKE AHEAD
The recipe can be prepared through Step 5 and refrigerated overnight. Rewarm the pureed polenta before stuffing under the skin, adding water to thin it slightly if necessary. Reheat the polenta dressing before serving.
Roasted Fennel with Parmesan
This recipe comes from Giada De Laurentiis. I usually like her recipes, but this is not a great one in my opinion. It was just ok and I like fennel.
Total Time:
55 min
Yield:4 to 6 servings
Ingredients
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Directions
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Total Time:
55 min
Yield:4 to 6 servings
Ingredients
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Directions
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Monday, April 4, 2016
Vegan Meringues
This is such an unusual recipe from Slate.com. I am not particularly interested in meringue or chick pea juice (aquafaba), but I had to try this. I tell you, they were really pretty good. I think adding a little cocoa powder or maybe some peppermint or raspberries or lemon or whatever floats your boat could make these cookies special.
Be aware, it makes quite a lot of cookies.
Time: About 2 hours, almost entirely unattended
Liquid from one 15-ounce can of chickpeas (about ¾ cup)
1 heaping cup granulated sugar
1 tablespoon vanilla extract
1. Heat the oven to 250°F and line one or more baking sheets with parchment paper. Pour the chickpea liquid (aquafaba) into the bowl of a stand mixer and beat with the whisk attachment until stiff peaks form, about 15 minutes. Gradually beat in the sugar, then the vanilla.
2. Scoop or pipe the aquafaba mixture into mounds onto the baking sheet(s) and bake for 90 minutes. (The meringues will be hard to the touch.) Let meringues cool on the baking sheet for 10 minutes, then serve. (Meringues can be stored in an airtight container for up to three days.)
Flourless Chocolate Cake
This recipe comes from Gimme Some Oven. If you have read my blog at all, you will know that I am always looking for gluten free recipes. This one does not disappoint. It also is a pretty easy recipe to make and is a good reason to buy a springform cake pan if you don't have one. The cake does not really rise that much and the important step is the time it takes to chill in the refrigerator because the cake solidifies.
3-Ingredient Flourless Chocolate Cake
Total Time: 40 minutes
Yield: 8-10 servings
Ingredients
8 large eggs, cold
1 lb. dark, semisweet or bittersweet chocolate, coarsely chopped
16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
optional toppings: powdered sugar and/or berries
Method
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!) Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan, or any pan that's larger than the springform. Bring a kettle or pot of water to boil.
In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)
About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and re-invert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.
3-Ingredient Flourless Chocolate Cake
Total Time: 40 minutes
Yield: 8-10 servings
Ingredients
8 large eggs, cold
1 lb. dark, semisweet or bittersweet chocolate, coarsely chopped
16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
optional toppings: powdered sugar and/or berries
Method
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!) Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan, or any pan that's larger than the springform. Bring a kettle or pot of water to boil.
In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)
About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and re-invert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.
Iranian Rice Cookies
This recipe comes from Saveur. These are some good cookies. They have a good consistency, subtle flavors that meld nicely, and are not overly sweet. The cardamom is the secret ingredient in my opinion.
INGREDIENTS
FOR THE SYRUP
¾ cup sugar
¼ tsp. rosewater
FOR THE COOKIES
¾ tsp. sugar
1 egg yolk
1 cup rice flour
⅓ cup clarified butter or ghee
½ tsp. cardamom powder
¼ cup syrup
1 tbsp. poppy seeds
INSTRUCTIONS
1. Make the syrup: Combine sugar and ¼ cup water in a 1-qt. saucepan over high; stir until sugar has dissolved, about 3 minutes. Remove from heat and add rosewater. Cool until ready to use.
2. Make the cookies: Heat oven to 350°. Combine sugar and yolk in a bowl and beat with a hand mixer until creamy; set aside. In another bowl, combine rice flour, clarified butter, oil, and cardamom; add yolk mixture and mix until evenly combined. Add syrup and mix until combined. Set aside to cool. Roll dough into ⅛ oz. balls, about ¾” thick, and place on parchment paper-lined baking sheets. Gently flatten each ball; using the grooved sides of a meat mallet (alternatively, use a fork), press grooves into cookies to create a pattern. Sprinkle with poppy seeds and bake, rotating halfway through, until cooked, about 10 minutes. Allow to cool on the baking sheets as cookies are quite delicate while hot.
INGREDIENTS
FOR THE SYRUP
¾ cup sugar
¼ tsp. rosewater
FOR THE COOKIES
¾ tsp. sugar
1 egg yolk
1 cup rice flour
⅓ cup clarified butter or ghee
½ tsp. cardamom powder
¼ cup syrup
1 tbsp. poppy seeds
INSTRUCTIONS
1. Make the syrup: Combine sugar and ¼ cup water in a 1-qt. saucepan over high; stir until sugar has dissolved, about 3 minutes. Remove from heat and add rosewater. Cool until ready to use.
2. Make the cookies: Heat oven to 350°. Combine sugar and yolk in a bowl and beat with a hand mixer until creamy; set aside. In another bowl, combine rice flour, clarified butter, oil, and cardamom; add yolk mixture and mix until evenly combined. Add syrup and mix until combined. Set aside to cool. Roll dough into ⅛ oz. balls, about ¾” thick, and place on parchment paper-lined baking sheets. Gently flatten each ball; using the grooved sides of a meat mallet (alternatively, use a fork), press grooves into cookies to create a pattern. Sprinkle with poppy seeds and bake, rotating halfway through, until cooked, about 10 minutes. Allow to cool on the baking sheets as cookies are quite delicate while hot.
Tuscan Baked Fish
I found this recipe browsing reddit. I really like simple recipes and this one definitely qualifies. It has a real puttanesca vibe with the oregano and capers.
INGREDIENTS
1 tbsp olive oil
1 Large onion, diced
1 can diced tomatoes with oregano and basil (or add your own herbs)
4 boneless, skinless fish fillets - cod, tilapia, or other flaky white fish about 6-8g each
2 tbsp capers, drained
salt and pepper, to taste
INSTRUCTIONS
Preheat oven to 375 degrees.
In a large, oven proof pan, heat olive oil until shimmery on medium high.
Add in diced onion, cook about 8 minutes, until soft and slightly browned.
Add diced tomatoes, herbs (if you aren't using herbed diced tomatoes add some basil and oregano- about 2 tsp each), and capers. Stir around and let reduce slightly, about five minutes.
Add fish to pan.
Pop in oven and bake about 15 minutes- until fish is flaky and white. This cooking time depends on the size of your filets and your oven- check after 8 minutes, and then again after 12.
Colombian Style Arroz Con Pollo
I went to Colombia last year and since then, I have tried to make almost every recipe I come across that is Colombian. In the Western United States, we are very used to Mexican style Latino food which can have a heavy emphasis on chile. My wife is from New Mexico and the chile is a staple for Latinos and white folk alike. The Colombian food that I tried was not like that. It is more mild but I like the flavor combinations none the less. Achiote is featured in many dishes as well like this one.
Sazón Goya con Achiote is a pre-made seasoning mix. It's easy enough to make from scratch (http://www.chowhound.com/post/replicate-goya-sazon-695947). Use about 1.5 teaspoons for each packet of Sazón in the recipe.
Yields 6-8 servings
Ingredients:
The Chicken:
2-3 boneless chicken breast halves
Water (enough to cook the chicken)
The Rice:
1 cup long-grain white rice
1 tablespoon olive oil
1 envelope of Sazón Goya con Achiote or Sazón Goya con Azafrán
1 teaspoon salt
The Vegetables:
1 cup carrots, chopped
1 cup green beans
1 cup peas
Water (enough to cook the vegetables)
1 tablespoon olive oil
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 envelope of Sazón Goya con Achiote or Sazón Goya con Azafrán
Salt to taste
The Sauce:
1 15 oz. can tomato sauce
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste
¼-½ cup cilantro, chopped
Directions:
1. Cook the chicken in enough water at medium heat for 30-35 minutes. Once cooked, remove them from the pot and let them rest. Reserve the chicken stock to make the rice.
2. To make the rice, boil two cups of the chicken stock in a medium pot, add the rice, oil, Sazón Goya and salt. Cover and reduce heat to low and cook for 20 minutes. Once cooked, fluff the rice with a fork.
3. To cook the vegetables, boil enough water in a medium pot, add the carrots, green beans and salt. Cook on medium heat for 4 minutes. After 4 minutes, add the peas and cook for another 4-5 minutes. Once cooked, drain and set aside.
4. Once the chicken is cool and rested, shred it with two forks and set aside.
5. To make the sauce, put the tomato sauce in a medium bowl, add the cumin, garlic, onion and salt. Stir well and add the shredded chicken. Make sure the chicken is coated thoroughly with the sauce.
6. Heat 1 tbsp of oil in a large pan at medium heat and add the bell peppers. Cook for 3 minutes. Add the salt and Sazón Goya and cook for another 3 minutes or until they’re softened. Add the chicken and cook for another 2 minutes or until the chicken is heated thoroughly.
7. To assemble the arroz con pollo, put the rice, cooked vegetables, chicken and peppers and chopped cilantro in a large serving dish. Stir well before serving.
Bacon Avocado Chicken Bombs
I found this recipe while browsing reddit. I thought it was a good recipe, but my wife, who loves bacon said, "I thought it would pack more of a flavor punch."
Be careful to not add too much lime juice to the guac.
I found 10 minutes in the oven to be way too short. Now that could just be my oven, but I would up the temp to 425 and bake for 15 to 20 minutes.
Makes 8 chicken bombs
Ingredients:
2 ripe avocados
½ white onion, finely chopped
½ tomato, chopped
2 Tbsp. cilantro, chopped
½ Tbsp. kosher salt
2 Tbsp. freshly squeezed lime juice
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
8 bacon strips
1 Tbsp. canola oil
Directions:
1. Preheat oven to 400°F.
2. Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
3. Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed.
4. Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
5. Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for two to three minutes on each side. Remember to cook the sides of the chicken as well. Bake for 10 minutes. Serve!
Sunday, February 28, 2016
Ginger Marinated Steak
This recipe comes from Saveur. Mmm, another recipe with ginger in it. I like using marinades. I love the way the meat takes on the flavors from a good marinade and how the marinade breaks down the meat and makes it more tender. If using the grill pan, I recommend that you start on high heat and sear the steak on both sides for at least a minute or so and then lower the heat and let the steak cook to the desired temperature.
SERVES 2-4
SERVES 2-4
Ingredients
1⁄4 cup toasted sesame oil
1 tbsp. fresh lime juice, plus wedges for serving
1 tbsp. honey
8 cloves garlic, peeled
1 (5") piece ginger, peeled and thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 (1 1⁄2-lb.) flank steak
Instructions
Purée oil, lime juice, honey, garlic, ginger, salt, and pepper in a food processor until smooth; pour into a bowl. Add steak and cover with plastic wrap. Let sit at room temperature for 30 minutes or chill overnight.
Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Remove flank from marinade; grill, turning as needed, until slightly charred and cooked to desired doneness, 6–8 minutes for medium rare or until an instant-read thermometer inserted into thickest part of the steak reads 125°. Let steak rest 10 minutes; thinly slice against the grain and serve with lime wedges.
1 tbsp. fresh lime juice, plus wedges for serving
1 tbsp. honey
8 cloves garlic, peeled
1 (5") piece ginger, peeled and thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 (1 1⁄2-lb.) flank steak
Instructions
Purée oil, lime juice, honey, garlic, ginger, salt, and pepper in a food processor until smooth; pour into a bowl. Add steak and cover with plastic wrap. Let sit at room temperature for 30 minutes or chill overnight.
Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Remove flank from marinade; grill, turning as needed, until slightly charred and cooked to desired doneness, 6–8 minutes for medium rare or until an instant-read thermometer inserted into thickest part of the steak reads 125°. Let steak rest 10 minutes; thinly slice against the grain and serve with lime wedges.
Chicken Biriyani
I love ginger. I will try pretty much any chicken recipe that has ginger and this one does not disappoint. It's possible to use brown rice but you have to cook the brown rice half way before you put it into the dutch oven.
SERVES 4
INGREDIENTS
1 cup basmati rice
3 tbsp. canola oil
2 tsp. whole coriander
3 chiles de arbol, crumbled by hand
1 ½ tbsp. kosher salt
2 ½ tsp. ground Saigon cinnamon
6 garlic cloves, finely chopped
4 skinless, bone-in chicken thighs
4 skinless, bone-in chicken legs
1 large yellow onion, chopped
1 2" piece ginger, roughly chopped
1 jalapeno, stemmed, seeded and finely chopped
¼ cup toasted sliced almonds, for garnish
Fried shallots, for garnish
Cilantro leaves, for garnish
INSTRUCTIONS
1. Heat the oven to 350 degrees. Put the rice in a small bowl and cover with water; let it soak for 20 minutes. Drain the rice and set it aside.
2. Heat the oil in a 4-qt. Dutch oven over medium-high heat. Add the coriander and chiles, and cook, stirring occasionally, until fragrant, 1-2 minutes. Add the salt, cinnamon, garlic, chicken, onion, ginger, and jalapeno, and cook, stirring frequently, until the onions soften, about 6 minutes.
3. Stir in the reserved rice and 1 ¼ cups water, and bring to a simmer. Cover pot and transfer to the oven; cook until rice is tender and chicken is cooked through, about 35 minutes. Transfer the pot to a rack and let it sit, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a serving platter and garnish with almonds, fried shallots, and cilantro.
SERVES 4
INGREDIENTS
1 cup basmati rice
3 tbsp. canola oil
2 tsp. whole coriander
3 chiles de arbol, crumbled by hand
1 ½ tbsp. kosher salt
2 ½ tsp. ground Saigon cinnamon
6 garlic cloves, finely chopped
4 skinless, bone-in chicken thighs
4 skinless, bone-in chicken legs
1 large yellow onion, chopped
1 2" piece ginger, roughly chopped
1 jalapeno, stemmed, seeded and finely chopped
¼ cup toasted sliced almonds, for garnish
Fried shallots, for garnish
Cilantro leaves, for garnish
INSTRUCTIONS
1. Heat the oven to 350 degrees. Put the rice in a small bowl and cover with water; let it soak for 20 minutes. Drain the rice and set it aside.
2. Heat the oil in a 4-qt. Dutch oven over medium-high heat. Add the coriander and chiles, and cook, stirring occasionally, until fragrant, 1-2 minutes. Add the salt, cinnamon, garlic, chicken, onion, ginger, and jalapeno, and cook, stirring frequently, until the onions soften, about 6 minutes.
3. Stir in the reserved rice and 1 ¼ cups water, and bring to a simmer. Cover pot and transfer to the oven; cook until rice is tender and chicken is cooked through, about 35 minutes. Transfer the pot to a rack and let it sit, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a serving platter and garnish with almonds, fried shallots, and cilantro.
Slow Cooker Quinoa Chili
This recipe showed up in my Facebook feed. You don't have to have a slow cooker, you can use a dutch oven instead. Using the quinoa helps give this recipe a punch of protein even though it's all vegetarian.
Total time - 8 hours 15 mins
Serves: 6 - 8 servings
Ingredients
2 medium poblano peppers (about ½ pound)
1 tablespoon olive oil
1 medium onion, diced (about 2 cups)
1 medium green pepper, diced (about 1½ cups)
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon smoked paprika
¼ teaspoon ground cloves
1 teaspoon kosher salt
4 cups low-sodium vegetable broth
4 cups cooked cannellini (white kidney) beans (or 2 15-ounce cans, drained)
¾ cup uncooked quinoa, rinsed under cold water and drained
5-6 dashes Tabasco sauce (optional)
Fresh lime wedges and other optional toppings such as fresh cilantro, sour cream or Greek Yogurt, or shredded jack cheese
Instructions
First, roast your poblanos. Turn the oven on to the high broil setting and move the rack to about one-third of the way from the top of the oven. Wash and dry whole peppers and place on a cookie sheet. Place in the oven and broil for 2-3 minutes, until the tops are blackened, then turn carefully with tongs and continue broiling until most sides are blistered and blackened. But watch carefully! Ovens can vary greatly, so keep a close eye on the peppers and remove them if they start to smoke more than just a little.
Remove blackened peppers from the oven and carefully tent a large piece of foil over the top. This helps the peppers to "sweat" and will make the skin easier to peel off when it's time.
While the poblanos are cooling, assemble the rest of the chili. Heat the olive oil in a medium saute pan over medium heat. Add the diced onions and green peppers. Cook, stirring occasionally, until tender, 5-6 minutes.
Add the garlic, oregano, cumin, smoked paprika, cloves, and salt. Cook, stirring, for one minute.
Add a cup or so of broth and stir to make sure all the bits of flavor are scraped up into the broth. Carefully pour into the slow cooker along with the remaining vegetable broth, cannellini beans, quinoa, and Tabasco if using.
Carefully peel the skin off of the poblanos and remove the stem. Remove the seeds for a milder chili; keep them for a hotter chili. Finely dice and add to the Crock Pot. Stir gently to mix all of the ingredients together.
Cook on low for 8 - 10 hours, or on high for 3 - 4 hours until the quinoa is tender and the chili is relatively thick. Taste and add additional salt and pepper to taste.
Scoop into bowls and squeeze a lime wedge over each serving. Garnish with additional toppings if desired.
Total time - 8 hours 15 mins
Serves: 6 - 8 servings
Ingredients
2 medium poblano peppers (about ½ pound)
1 tablespoon olive oil
1 medium onion, diced (about 2 cups)
1 medium green pepper, diced (about 1½ cups)
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon smoked paprika
¼ teaspoon ground cloves
1 teaspoon kosher salt
4 cups low-sodium vegetable broth
4 cups cooked cannellini (white kidney) beans (or 2 15-ounce cans, drained)
¾ cup uncooked quinoa, rinsed under cold water and drained
5-6 dashes Tabasco sauce (optional)
Fresh lime wedges and other optional toppings such as fresh cilantro, sour cream or Greek Yogurt, or shredded jack cheese
Instructions
First, roast your poblanos. Turn the oven on to the high broil setting and move the rack to about one-third of the way from the top of the oven. Wash and dry whole peppers and place on a cookie sheet. Place in the oven and broil for 2-3 minutes, until the tops are blackened, then turn carefully with tongs and continue broiling until most sides are blistered and blackened. But watch carefully! Ovens can vary greatly, so keep a close eye on the peppers and remove them if they start to smoke more than just a little.
Remove blackened peppers from the oven and carefully tent a large piece of foil over the top. This helps the peppers to "sweat" and will make the skin easier to peel off when it's time.
While the poblanos are cooling, assemble the rest of the chili. Heat the olive oil in a medium saute pan over medium heat. Add the diced onions and green peppers. Cook, stirring occasionally, until tender, 5-6 minutes.
Add the garlic, oregano, cumin, smoked paprika, cloves, and salt. Cook, stirring, for one minute.
Add a cup or so of broth and stir to make sure all the bits of flavor are scraped up into the broth. Carefully pour into the slow cooker along with the remaining vegetable broth, cannellini beans, quinoa, and Tabasco if using.
Carefully peel the skin off of the poblanos and remove the stem. Remove the seeds for a milder chili; keep them for a hotter chili. Finely dice and add to the Crock Pot. Stir gently to mix all of the ingredients together.
Cook on low for 8 - 10 hours, or on high for 3 - 4 hours until the quinoa is tender and the chili is relatively thick. Taste and add additional salt and pepper to taste.
Scoop into bowls and squeeze a lime wedge over each serving. Garnish with additional toppings if desired.
Sunday, January 31, 2016
New Mexican Enchiladas
This recipe comes from Saveur. I had never made enchiladas from scratch before and I like this recipe. It does seem a bit involved, but it was worth it. Make sure to use New Mexico red chiles - the matured dried green chiles (hatch) otherwise the sauce will get too spicy.
Ingredients
8 dried New Mexico chiles, stemmed and seeded
1 oz. Mexican chocolate, such as Ibarra, roughly chopped
1⁄2 tsp. dried oregano
1⁄4 tsp. ground cinnamon
4 saltine crackers or 2 1⁄2 tbsp. bread crumbs (use gluten free if desired)
1 clove garlic
1 whole clove
1⁄2 cup plus 1 tbsp. canola oil
Kosher salt, to taste
2 cups queso añejo, grated, plus more to garnish 1⁄2 small yellow onion, minced
12 corn tortillas
Instructions
Make the red chile sauce: Heat chiles in a 12″ skillet over high heat, and cook, turning as needed, until toasted, about 5 minutes; transfer chiles to a blender with chocolate, oregano, cinnamon, crackers, garlic, clove, and 1 1⁄2 cups boiling water, and let sit for 5 minutes. Puree until smooth, and then pour sauce through a fine strainer into a bowl.
Heat 1 tbsp. oil in a 2-qt. saucepan over medium-high heat, and add chile sauce; cook, stirring often, until reduced and thickened, about 6 minutes. Season with salt and set aside.
To assemble the enchiladas, combine the queso añejo and onion in a small bowl and set aside. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°.
Using tongs, grasp all the tortillas in a stack and submerge in oil, swirling in oil until slightly fried and pliable, about 15 seconds. (The surface of the tortillas should puff up in tiny pockets in several places.) Remove from oil and set aside on a plate to cool. (Alternatively, you may wrap the tortillas in a damp towel towel and briefly microwave to steam.)
Dip each tortilla in chile sauce until completely coated. Transfer to a plate and top with 3 tbsp. cheese filling; roll up like a cigar and sprinkle with more cheese. Serve immediately with rice and beans.
Ingredients
8 dried New Mexico chiles, stemmed and seeded
1 oz. Mexican chocolate, such as Ibarra, roughly chopped
1⁄2 tsp. dried oregano
1⁄4 tsp. ground cinnamon
4 saltine crackers or 2 1⁄2 tbsp. bread crumbs (use gluten free if desired)
1 clove garlic
1 whole clove
1⁄2 cup plus 1 tbsp. canola oil
Kosher salt, to taste
2 cups queso añejo, grated, plus more to garnish 1⁄2 small yellow onion, minced
12 corn tortillas
Instructions
Make the red chile sauce: Heat chiles in a 12″ skillet over high heat, and cook, turning as needed, until toasted, about 5 minutes; transfer chiles to a blender with chocolate, oregano, cinnamon, crackers, garlic, clove, and 1 1⁄2 cups boiling water, and let sit for 5 minutes. Puree until smooth, and then pour sauce through a fine strainer into a bowl.
Heat 1 tbsp. oil in a 2-qt. saucepan over medium-high heat, and add chile sauce; cook, stirring often, until reduced and thickened, about 6 minutes. Season with salt and set aside.
To assemble the enchiladas, combine the queso añejo and onion in a small bowl and set aside. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°.
Using tongs, grasp all the tortillas in a stack and submerge in oil, swirling in oil until slightly fried and pliable, about 15 seconds. (The surface of the tortillas should puff up in tiny pockets in several places.) Remove from oil and set aside on a plate to cool. (Alternatively, you may wrap the tortillas in a damp towel towel and briefly microwave to steam.)
Dip each tortilla in chile sauce until completely coated. Transfer to a plate and top with 3 tbsp. cheese filling; roll up like a cigar and sprinkle with more cheese. Serve immediately with rice and beans.
Date Feta Cabbage Salad
This recipe comes from smittenkitchen.com. I have mixed feelings about this salad. I liked it and also didn't like it. I think there was not enough feta cheese for my taste and I couldn't decide if I wanted more or fewer dates. I think I might need to make this salad a couple more times to get the right feel.
If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit.
Serves 4 to 6 as a side
1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin
3 tablespoons olive oil
2 tablespoons lime or lemon juice
Salt and red pepper flakes to taste
About 1/2 cup pitted dates, coarsely chopped or sliced
4 ounces feta, crumbled into chunks
1 tablespoon chopped flat-leaf parsley
2 teaspoons well-toasted sesame seeds
Toss cabbage with olive oil and first tablespoon of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. Do this a few times, to make sure the base is well seasoned because it will be hard to do later.
Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.
Do ahead: The whole salad can sit assembled for at least an hour, if not longer in the fridge. Mine is going strong on the second day. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead for Thanksgiving or a dinner party.
If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit.
Serves 4 to 6 as a side
1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin
3 tablespoons olive oil
2 tablespoons lime or lemon juice
Salt and red pepper flakes to taste
About 1/2 cup pitted dates, coarsely chopped or sliced
4 ounces feta, crumbled into chunks
1 tablespoon chopped flat-leaf parsley
2 teaspoons well-toasted sesame seeds
Toss cabbage with olive oil and first tablespoon of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. Do this a few times, to make sure the base is well seasoned because it will be hard to do later.
Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.
Do ahead: The whole salad can sit assembled for at least an hour, if not longer in the fridge. Mine is going strong on the second day. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead for Thanksgiving or a dinner party.
Brothy Beans
This recipe comes from Bon Appetit. I wanted to like this recipe. I really did. It just seems a little dull or boring or that it lacks something but I am not sure what that is. Also, be careful with the salt. I followed the recipe and started with 2 T of salt and that seemed to be a little much.
SERVINGS: 4–6
Ingredients
1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained
1 onion, halved
2 carrots, peeled, halved crosswise
2 celery stalks, halved crosswise
Kosher salt, freshly ground pepper
Olive oil (for drizzling)
Preparation
Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1½ hours. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45–60 minutes. Discard onion, carrots, and celery.
Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.
Do Ahead: Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving.
SERVINGS: 4–6
Ingredients
1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained
1 onion, halved
2 carrots, peeled, halved crosswise
2 celery stalks, halved crosswise
Kosher salt, freshly ground pepper
Olive oil (for drizzling)
Preparation
Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1½ hours. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45–60 minutes. Discard onion, carrots, and celery.
Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.
Do Ahead: Beans can be cooked and seasoned 2 days ahead. Let cool; cover and chill. Reheat gently before serving.
Toasted Garlic Beef Stock
This recipe is from Camille Becerra in Bon Appetit. This is a great stock. It smells fabulous, looks gorgeous and tastes great. Even though Camille says that it's the roasted bones, I think the secret to the color is the tomato paste.
SERVINGS: MAKES ABOUT 2½ QUARTS
Ingredients
4 pounds beef bones
½ bunch celery, coarsely chopped
1 medium onion, coarsely chopped
4 medium carrots, scrubbed, coarsely chopped
1 tablespoon tomato paste
½ cup olive oil
1 head of garlic, cloves thinly sliced
1 bunch herb stems (such as parsley, cilantro, and/or thyme)
4 bay leaves
½ teaspoon black peppercorns
½ teaspoon coriander seeds
Preparation
Preheat oven to 450°. Roast bones on a parchment-lined rimmed baking sheet 30 minutes. Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.
Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally, until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside garlic. Set aside oil for Ditalini Risotto and other uses.
Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat. Reduce heat to low and simmer, skimming fat and foam from surface, until caramel colored and flavorful, about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
SERVINGS: MAKES ABOUT 2½ QUARTS
Ingredients
4 pounds beef bones
½ bunch celery, coarsely chopped
1 medium onion, coarsely chopped
4 medium carrots, scrubbed, coarsely chopped
1 tablespoon tomato paste
½ cup olive oil
1 head of garlic, cloves thinly sliced
1 bunch herb stems (such as parsley, cilantro, and/or thyme)
4 bay leaves
½ teaspoon black peppercorns
½ teaspoon coriander seeds
Preparation
Preheat oven to 450°. Roast bones on a parchment-lined rimmed baking sheet 30 minutes. Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.
Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally, until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside garlic. Set aside oil for Ditalini Risotto and other uses.
Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat. Reduce heat to low and simmer, skimming fat and foam from surface, until caramel colored and flavorful, about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
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