- 3 Pieces Bacon, chopped (optional)
- 1 Small Yellow Onion, chopped
- 3 Garlic Cloves, minced
- Red Pepper Flakes
- Fresh Thyme (optional)
- 1 Bunch Kale, chopped
- 1 Large Container Chicken Stock
- Egg Noodles
Friday, January 28, 2011
KALE WITH EGG NOODLES
Thursday, January 27, 2011
OVEN FRIED CHICKEN Serves 2
- 1, 3lb Chicken
- 2-3 Tbs Butter, room temp
- Lawry's Seasoned Salt
Wednesday, January 26, 2011
Spaghetti Carbonara is one of Trevor's favorite recipes, and I love it too because 1) It is easy, 2) I usually have the ingredients on-hand, and 3) It is delicious. There are a lot of recipes out there for Carbonara that involve proscuitto, cream, garlic, and a number of other ingredients. I like the basic bacon & eggs version, with peas for a pop of color and lots of freshly grated parmigiano reggiano and ground black pepper. For last night's Carbonara I went a little heavier on the egg (since I hadn't had much protein that day) and it worked beautifully. Also note: this recipe is not great for leftovers, everything forms a sticky coagulated mess in the fridge, so I recommend cooking only as much as you need.
1/2 a package of spaghetti
3 eggs, lightly whisked
4 strips of bacon, cut into 3/4 in. 'lardons'
1 cup frozen peas
Freshly ground black pepper
1 cup freshly grated parmigiano reggiano, plus more for serving (I grate mine on the microplane, so it is much fluffier and lighter than store-bought grated cheese. Go lighter if you use the latter.)
- Heat a large skillet until hot and start frying your lardons. I don't like my bacon too crisp in this recipe, so cook over moderate heat.
- While your bacon is cooking bring a large pot of water to boil. When water is at a rolling boil, add a generous amount of salt (about 2 tablespoons kosher). Add pasta to water.
- When bacon is finished cooking, remove with a slotted spoon and set aside. Drain all but about 1/2 tsp of the bacon fat from the skillet, and keep the skillet warm over medium-low heat.
- When pasta is just about al dente, add frozen peas to boiling water. Cook for another minute and drain, reserving 1 cup of the pasta water.
- Toss drained pasta in the skillet with the bacon fat. Over low heat (or remove from heat if necessary), SLOWLY stir in the egg and about 3/4 cup of the pasta water. Stir the pasta well, otherwise your eggs will start to scramble in the skillet. Stir in the bacon lardons, cheese, and black pepper. The pasta is done when the eggs have formed a creamy sauce that really coats the pasta. Taste for seasoning and serve immediately.
Tuesday, January 25, 2011
Cook's Country TV. I really appreciate these cooking shows for their basic, helpful cooking techniques and information without all the sales pitching you get on say...the Food Network. This particular episode focused on how to get a crusty "steak house" steak at home. They showed a very simple technique of drying the steak out with salt and cornstarch in the freezer prior to cooking to give the steak a better crust. The idea being that a dry cold steak on a very hot grill will allow for the outside to cook longer and get crispier without the inside of the steak cooking beyond your desired temperature. I was very interested to see if this technique worked at home! Crusty Steak House Strip Steak Courtesy of Cook's Country TV
- 1 Strip Steak (apx 1 1/2" thick)
- 1 tsp Corn Starch
- 1 tsp Salt
- Red Potatoes
- Minced Garlic
- Olive Oil
Friday, January 21, 2011
Caitlin I am so impressed by the beef bourguignon! You are right, it has been cold and wet and miserable on the east coast- that looks like the perfect meal! Right now I'm blogging from the Outdoor Retailer show in Salt Lake City, surrounded by all the coolest new outdoor gear! This is a recipe from last week that I saved to share with you while I was away.....enjoy!
I'm always searching for that recipe that can be duplicated a million times and always be surprisingly delicious! I have found it with this simple Chicken & Olives with Rice. Even if you aren't an olive fan you should try this recipe as it may surprise even you! Chicken & Olives with Rice
- 2 Chicken Breasts, cubed
- Celery Salt (or spice of choice! paprika is a goody)
- Yellow Onion, minced
- Fresh Thyme
- 1 Container Garlic Stuffed Olives, left whole
- 1 Can Whole Peeled Tomatoes plus Juice
- 2 1/2 Cups Chicken Stock (or water)*
- 1 Cup Cider Vinegar (or Sherry Vinegar or White Wine)*
- 1 1/2 Cup Short Grained Rice*
Thursday, January 20, 2011
3 lbs. of Chuck
Making egg noodles while Jacques & Julia look on.
My kitchen gets steamy when I cook. No vent hood = curly sideburns.
Traditional Beef Bourgignon
Greetings readers! I hope you are staying healthy, well-fed and warm. Half of Austin is sick with cedar allergies and my sources in the Northeast tell me it has been non-stop snow, sleet, and cold. Beef Bourguignon is certainly a perfect recipe for a cold winter's day... browned hunks of beef braised in red wine with mushrooms and pretty little pearl onions, served piping hot over egg noodles or buttery potatoes. It is generally recommended for recipes like this that you cook with a wine you would drink, so buy an extra bottle and enjoy a few glasses with dinner. Or, if you are also expecting, a glass of milk is just as nice ;)
I used the recipe from Mastering the Art of French Cooking and followed it to a tee. The stew turned out beautifully, though the recipe was rather time consuming. There are plenty of ways to cut corners in this recipe, and I think you would likely end up with just as delicious of a dish. Don't tell Julia I said so.
BOEUF A LA BOURGUIGNONNE
(Beef Stew in Red Wine with Bacon, Onions, and Mushrooms)
RECIPE COURTESY OF MASTERING THE ART OF FRENCH COOKING, JULIA CHILD, LOUISETTE BERTHOLLE AND SIMONE BECK
A 6 oz. chunk of bacon
Remove Rind and cut bacon into lardons (sticks 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and Dry.
Preheat Oven to 450 degrees.
A 9- to 10- inch fireproof casserole 3 inches deep
1 tablespoon olive oil or cooking oil
A slotted spoon
3 lbs. lean stewing beef cut into 2-inch cubes (see preceding list of cuts)
1 sliced carrot
1 sliced onion
1 tsp. salt
1/4 tsp pepper
2 Tb flour
Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute hte beef.
Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sauteeing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in the middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
2-3 cups brown beef stock or canned beef boullon
1 Tb tomato paste
2 cloves mashed garlic
1/2 tsp thyme
A crumbled bay leaf
The blanched bacon rind
18 to 24 small white onions, brown-braised in stock, p. 483
1 lb. quartered fresh mushrooms sauteed in butter, p. 513
Stir in the wine and enough stock our bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to a simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
(*) Recipe may be completed in advance to this point.
FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, nd decorated with parsley.
FOR LATER SERVING: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Wednesday, January 19, 2011
Ravioli with Meat Sauce
- Ravioli of choice
- 1 lb Ground Chuck
- 2-3 tbs Unsalted Butter
- 1/2 Yellow Onion, minced
- 4 Garlic Cloves, minced
- Fresh Thyme
- Dried Rosemary, Oregano, S&P, fresh Nutmeg, ground w/ mortar and pestle (or shot glass and wooden spoon)
- 1 Can Whole Peeled Tomatoes & Sauce
- 1/4 Cup Balsamic Vinegar
Tuesday, January 18, 2011
Chicken, Shrimp & Beans en Adobo to make these easy enchiladas. I sauteed zucchini and combined with the Chicken & Beans en Adobo leftovers then wrapped in flour tortillas and laid flat in a baking dish. I covered with cheese and sliced jalapeno and baked in a 350 degree oven for about 20 minutes (last 10 minutes uncovered). These came out of the oven looking delicious but when I tried to serve them they totally fell apart. Next time I would use corn tortillas as the flour tortillas turn to mush....tasty mush...but mush nontheless. Either way, I was proud of myself for stretching a Sunday meal through the end of the week!
Thursday, January 13, 2011
Slow Roasted Mexican Chicken Stew Cook Time: 8 hours
- 1/2 Chicken
- 1 Can Whole Peeled Tomatoes
- 1/2 can Chipotle en Adobo
- Leek, minced
- 3-4 Garlic Cloves, minced
- Spice Mix: Cayenne, Chili Powder, Adobe e Cilantro, Cumin, Cinnamon, Salt
- Cider Vinegar
- Red Wine
- Vegetable Stock
- Shrimp (optional)
- Rice, cooked according to package directions
- Red Cabbage, thinly sliced
- Red Onion, thinly sliced
- Cilantro stems, minced
- Cider Vinegar
Tuesday, January 11, 2011
This started as an effort to inject a bit of color onto our plates and ended deliciously. I picked up a bag of blood oranges last week and I wanted to do something more exciting than slice them over my morning yogurt. I decided to make a salad with bright baby greens, crunchy fennel, sweet segments of orange, and a tangy, sweet, blood orange vinaigrette.
I served my salad with a roast chicken which I spatchcocked (cut along either side of backbone to remove so that the chicken can lay and roast flat), rubbed with butter, garlic and lemon zest, and set to roast in the oven. While my chicken was roasting, I worked on my salad. Aside from the wait time for your chicken to cook this is a fast and easy meal.
Winter Salad with Blood Oranges, Fennel, Pine Nuts
4-5 cups mixed greens (I used baby spinach and arugula)
2 blood oranges
1 small bulb fennel/anise
2 tablespoons pine nuts
1 shallot, minced
1 1/2 tablespoons good quality red wine vinegar
3 tablespoons olive oil
Salt & Pepper to taste
Wedge Parmigiano Reggiano cheese
- Take the oranges and cut off the skin. Then supreme the fruit, cutting the fruit wedges away from the pith/seeds/membranes. Reserve juices and membranes.
- In a small saucepan, add shallots and reserved juices. Squeeze excess juices from the orange membranes in to saucepan as well. Add vinegar to saucepan and reduce to about a tablespoon of liquid. Your shallots will turn a bright scarlet color.
- Scrape contents of saucepan to a small bowl, add a pinch of salt and freshly ground pepper. Whisk in olive oil slowly to create vinaigrette. Taste for seasoning, and finish with a squeeze of fresh lemon juice if desired.
- To compose your salad, toss greens with about 2 tablespoons of your vinaigrette. Plate greens, topping with thinly sliced fennel, orange segments and pine nuts. Take a carrot/veg peeler and cut thin shavings of parmigiano reggiano to top salad. Garnish with fennel fronds (I also threw some yellow cherry tomatoes on the side). Drizzle reserved vinaigrette over the top if desired.
- Ginger Cookies
- White Chocolate, melted (optional)
- Lemon Juice & Zest
- Apple Pie Spice (cinnamon, sugar, cloves)
Monday, January 10, 2011
- Cabernet Sesamo from Orwashers
- Deli Ham
- Deli Chicken
- Aged Cheddar
- Soft Goats Milk Cheese
- Aged Provolone
- Rosemary, minced
- Fresh Nutmeg
- Cider Vinegar
- Lemon Juice
It is winter, and although winter in Austin is markedly warmer than winter back home in New England, we are still displaying many of the same symptoms. For example, look at how brown the above two meals are?! There are fresh vegetables in there, but the way I've been cooking them one could hardly tell. The first dish is a delicious caramelized, cream braised cabbage with a hint of fresh ginger. It reminded me a lot of this cabbage that I cooked a few months back. I served the cabbage with a brined and pan seared pork tenderloin. For those of you who might wrinkle your nose at cabbage I suggest you think again. Cabbage is a very inexpensive and hardy cruciferous vegetable, high in Vitamin C and certain cancer fighting compounds.
The second dish is called Mujaddara, which is an Israeli rice and lentil 'pilaf' of sorts served with a spiced yogurt (not pictured). The yogurt is a perfect complement to the dish, bright with the flavors of fresh mint, lemon zest and juice, freshly ground cumin seeds and a hint of cinnamon and coriander. I served the Mujaddara with a failure of a falafel. They looked pretty, but the insides were mush and my batter was way too wet. The good news is that Trevor loved the rice and lentils (which was a surprise to me). The recipe is literally caramelized onions + lentils + rice + a little bit of salt, so this is about as 'spa food' as I get. I highly recommend using a full-fat Greek yogurt as this dish really benefits from the added richness. Also, I used green lentils instead of French lentils and I thought they worked just fine.
I found both recipes over at Food 52. If you are not familiar with this website, check it out! I have yet to contribute any recipes of my own (I am working up the courage). In the meantime, I am having fun reading the recipes and commentaries of a really knowledgeable, supportive and creative group of cooks.
Thursday, January 6, 2011
Roasted Cauliflower and Chicken Salad
- 1/2 Chicken
- Rosemary, minced
- 1/2 Head Cauliflower, cut into larger then bite-sized pieces
- Fresh Nutmeg (optional)
- Yellow Onion, thinly sliced
- Cider Vinegar (or Sherry Vinegar)
- Olive Oil
Wednesday, January 5, 2011
Spaghetti Squash Fettuccine
- Spaghetti Squash halved
- 2 Slices Bacon
- Chicken & Basil Sausage
- Red Onion, thinly sliced
- Rosemary, minced
- Garlic, minced
- Apple Maple Butter (optional)
Tuesday, January 4, 2011
- 4-5 slices Bacon, rouch chopped
- Fresh Rosemary, minced
- Garlic, minced
- Leeks, finely chopped
- Scallions, finely chopped
- White Button Mushrooms, quartered
- Red Cabbage, thinly sliced
- 4-5 Large Eggs, whisked
- Cheese of Choice
- Seasoning of choice: I threw in some chile en adobo and chili powder
Happy New Year Readers! I hope you had a fun and peaceful holiday. Trevor and I flew from Austin back to Vermont to see family, and we had a beautiful white Christmas complete with touch football in the snow, two Yankee swaps, and a Christmas ham the size of an ottoman.
Yesterday was my first day back at work after the break and a co-worker asked me what resolutions I had made for the new year. I shrugged him off saying that I had made none, when in fact I do have a few resolutions up my sleeve. 2011 is going to be a big year for our little family. In May we are expecting a baby boy!
- My first resolution for the New Year is to keep my camera in the kitchen, even if the lens gets spattered with grease (that's what a protective lens cover is for, right?). My goal is to document what I cook so that I can post pictures with recipes to make it easier for you all to follow what I am doing.
- My second resolution is to continue feeding myself well. I feel fortunate that during my pregnancy I have had no real food aversions or crazy cravings. It is important for me (and for baby boy) that I continue drinking lots of water and eating a balanced diet of fruits, vegetables, legumes, whole grains, protein, and calcium-rich foods.
- My third resolution is to get on top of my gardening. I have been a delinquent waterer, and my veggies are looking very pathetic.
This Sausage and Lentil Stew is the perfect meal for a cold winters night. It is healthy, inexpensive, and seriously delicious! I adapted my recipe from a recipe I saw over at Food52. I cut back on the garlic, subbed tomato paste for ketchup, and cooked my lentils in the soup. This could be a great crock-pot recipe if you are not one who enjoys tending to the stove. I used my big dutch oven and let it simmer away while I did other chores around the house. Trevor loved this dish. By cooking everything together, the lentils are imbued with the rich flavors of the sausage, wine, onions and spices.
Sausage & Lentil Stew
1 lb. (or three links) mild Italian sausage
Two bay leaves
One onion, diced
Two large carrots, diced
Two stalks celery, diced
1 tablespoon marjoram
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup red wine
1 box chicken stock (low sodium)
1 1/2 cups green lentils
Salt and pepper to taste
3-4 tablespoons red wine vinegar
- In a large dutch oven or other high sided heavy pot, heat 1 tablespoon of the oil. Squeeze sausage from casings and brown in the oil along with one of the bay leaves.
- When sausage is browned on all sides, remove with a slotted spoon to a plate or bowl and set aside. Add another splash of oil to the pot if necessary and sautee onions until translucent, stirring to scrape up the browned bits from the bottom of the pot. Add carrot, celery, the 2nd bay leaf, garlic and marjoram, stirring well. Let cook for 2-3 minutes.
- Clear a well in the center of the vegetables and add tomato paste. Let the paste 'toast' for a minute or two before deglazing pan with red wine, stirring well to scrape up all the browned bits from the bottom of the pot.
- Add chicken stock, lentils and sausage and bring to a simmer. Stir periodically, adding a splash or two of water if needed.
- Cook for about an hour or until lentils are soft. Season to taste with salt and pepper, and right before serving add the red wine vinegar to taste.
Monday, January 3, 2011
Hello readers and happy 2011! Apologies for the gap in posts as Caitlin and I both took some much needed time off to enjoy the holidays with family in Vermont. We were very lucky to have her and Trevor fly in from Austin so we could celebrate their impending bundle of joy and R and my recent engagement. 2010 was such an exciting year and I can't wait for all the great things to come in 2011! Happy New Year to you and yours!