The Cook In The Family: entrees

Showing posts with label entrees. Show all posts

Showing posts with label entrees. Show all posts

Monday, June 30, 2014

Chicken with Spinach, Chevre and Roasted Garlic Cream Sauce

Ingredients: 1 garlic bulb 1 T butter extra virgin olive oil Kosher salt and freshly ground black pepper 1 thyme sprig 4 bone-in skin-on chicken breasts or 4 large chicken thighs 1 cup heavy cream or half-and-half 10 ounces baby spinach leaves 5 ounces fresh chevre 1/3 cup pine nuts, toasted 1 T minced fresh Italian parsley Prepare: Preheat the oven to 325 degrees F. Put the garlic bulb into a small ovenproof container, press the tablespoon of butter on top of the bulb, slowly drizzle about 3 tablespoons of olive oil over it and add enough water to the pan to come up about inch. Season with salt, add the thyme sprig, cover the container and set in the oven. Bake until the garlic is as tender as soft butter. To test, quickly press your thumb into a clove, at its fattest part. If there is plenty of give, the garlic is tender. Remove from the oven and let cool. Increase the heat to 375 degrees F. Brush the chicken all over with olive oil and season with salt and pepper. Set in a roasting pan and bake until the chicken reaches about 145 to 150 degrees at its thickest part. Remove from the oven, cover with aluminum foil and let rest 10 minutes. While the chicken cooks, pull the garlic from its cooking liquid and set it on a work surface. Pull out the root end and use the heal of your hand to press out all the pulp. Use a fork to mash the pulp into a smooth puree. Pour the cream or half-and-half into a small saucepan set over medium-low heat and whisk in the roasted garlic puree. Heat through, taste and season with salt and pepper. Set aside and keep warm. Pour about cup of the garlic cooking juices into a wok set over medium high heat. Add the spinach and cook, tossing all the while, until the spinach wilts, about 2 to 3 minutes. Use tongs to transfer the spinach to a serving dish or individual plates. Scatter chevre on top of the spinach and set the chicken on top. Taste the sauce, heat through if needed and spoon over the chicken and spinach. Sprinkle the pine nuts on top, if using, add the parsley and a few turns of pepper and serve immediately. Serves 3 to 4

Friday, June 29, 2012

Grilled Lobster Bathed in Lemon-Marjoram Oil

Ingredients for the lemon oil:
1 cup extra virgin olive oil
grated zest and juice of 3 lemons
1 bunch marjoram
3 T Limoncello or other lemon liqueur
1 serrano chile (sliced)

* * * * *
Ingredients for the lobster:
3 2-pound live spiny or maine lobsters
2 lemons (cut into wedges)
zest of 1 lemon

Preparing the lemon oil:
Combine the olive oil and lemon zest and juice in a small saucepan and bring just to a simmer over medium heat. Pour into a heat-proof bowl, add the serrano chile and limoncello, and let cool. Tie up marjoram and place into lemon oil. As soon as the oil is cool, cover and refrigerate for at least 1 hour, or overnight. Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days, no longer.

* * * * *

Preparing the lobster:
Split the lobsters completely in half and remove the head sacs from each half. Being careful not to lose any of the tomalley - and roe, if the lobsters are female.

To kill the lobsters, hold each one firmly on a cutting board with the head toward you, plunge a sharp heavy knife into the center of the head, with the blade facing you, and quickly bring the knife down to the cutting board, splitting the front of the shell in half. Place the lobsters shell side down on the grill and cook until nearly done, 6 to 7 minutes. Use marjoram bunch to brush on lemon oil. Turn them flesh side down and cook for 1 minute longer, or until just cooked through, and brush with lemon oil again. Serve warm or at room temperature, with lemon wedges and the remaining lemon oil on the side.

Two Cheese, Zucchini and Tomato Jam Tart

Ingredients for the tomato jam:
2 pounds tomatoes on the vine (blanched with the skin removed), or roma tomatoes
1 1/2 cups light brown sugar
1 T honey
1 lemon (juiced and zested) salt
1 teaspoon red pepper flakes

* * * * * *

Ingredients for the crust:
2 cups whole wheat flour
1 teaspoon fine sea salt
5 T olive oil
3/4 cup cold water

* * * * * *

Ingredients:
1/2 cup tomato jam
2 cups ricotta
1 egg
1/4 cup parmesan, freshly grated, plus more for dusting over the top
1/4 cup fresh basil leaves
3 T chives, chopped
2 zucchinis

Preparing the tomato jam:
Score and blanch the tomatoes, place in ice bath and remove skin. Place tomatoes, sugar, honey, lemon juice and zest, salt and red pepper flakes in a small saucepan. Stir and bring to a simmer and cook for about 15 to 20 minutes. Continue to cook allowing the mixture to come to about 220 degrees F or a thick syrupy consistency, stirring occasionally, about 45 to 50 minutes. Put jam into a jar or use immediately.

* * * * *

Preparing the crust:
Preheat oven to 400 degrees F.
In a large bowl combine flour, salt. Add oil, mix together with a fork. Add water and mix until absorbed; knead lightly. Turn dough on to a lightly floured work surface. Roll out flat into a shape to fit a tart pan. Lay over greased sheet pan. Rest for 30 minutes. Bake for 20 to 25 minutes at 400 degrees. Remove from oven and allow to cool.

* * * * *

Preparing the filling:
Preheat oven to 350 degrees F.

Brush the bottom of the tart shell with the tomato jam.

In a medium bowl, mix together the ricotta, egg, parmesan, basil and chives. Spoon into the tart shell.

Using a peeler or mandolin (confidence permitting) shave the zucchini lengthwise into long strips. Cover the filling over the tart using the zucchini. Sprinkle strips with salt and place them in a strainer for 10 minutes to allow excess water to drain. Pat strips dry and lay them over top of the filling. Sprinkle the tart with parmesan and transfer to oven to bake for 20 minutes or until golden. Cool slightly before serving.

Thursday, May 17, 2012

Crispy Baked Parmesan Chicken and Arugula

Ingredients: nonstick cooking spray 1 teaspoon Dijon mustard 2 large egg whites 1 cup panko breadcrumbs 2 T grated parmesan 1 T grated lemon zest 1 T chopped fresh parsley 4 4-ounce skinless boneless chicken breasts 3/4 teaspoon salt 1/2 teaspoon pepper 1 T lemon juice 2 teaspoons extra virgin olive oil 1 5-ounce package baby arugula Preparing the chicken: Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Whisk together the mustard and egg whites in a shallow pie plate. Combine the panko, parmesan, lemon zest and parsley on a sheet of wax paper. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dip the chicken, 1 piece at a time, into the egg white mixture, then into the panko mixture, pressing to adhere. Place the chicken on the baking sheet. Lightly spray with cooking spray. Bake until the crust is golden and the chicken is cooked through, about 25 minutes. Do not turn. Toss the lemon juice, oil, arugula and remaining salt and pepper together in a large bowl. Evenly divide the salad among 4 plates and top with the chicken. Serves 4 (under 300 calories per serving)

Roast Chicken with Salsa Verde

Ingredients for the chicken: 1 4- to 5-pound chicken kosher salt 1 lemon, thinly sliced and seeded 2 fresh bay leaves 3 cloves garlic 1 small onion, peeled 1 small bunch fresh thyme 2 T extra virgin olive oil 4 cups baby arugula 2 teaspoons red wine vinegar 1 T extra virgin olive oil * * * * * * Ingredients for the salsa verde: 1/2 cup extra virgin olive oil 1/4 cup thinly sliced fresh flatleaf parsley 2 T salt-packed capers, rinsed and chopped 2 T thinly sliced fresh mint 1/2 teaspoon crushed red pepper flakes 2 salt-packed anchovy fillets, rinsed and minced 1 clove garlic, minced grated zest and juice of 1 lemon 1 jalapeno, seeded and minced (about 1 T) 1 shallot, minced kosher salt and freshly ground black pepper Preparing the salsa verde: Combine the extra virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeno and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving; if planning to serve after more than an hour, add the lemon juice at the last minute to keep the color vibrant. Makes 1 1/2 cups * * * * * * Preparing the chicken: A day before cooking, rinse the chicken inside and out under cold water and pat dry. Salt liberally, cover and refrigerate. Remove the chicken from the refrigerator 1 hour before cooking. Preheat the oven to 425 degrees F. Lift the skin off each chicken breast and wedge 3 lemon slices and 1 bay leaf between the skin and each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with the olive oil. Put the chicken in an ovenproof saute pan or roasting pan breast-side up, slide it into the oven and roast until the thigh reaches 160 degrees F, or until the cavity juices run clear, about 1 hour. Remove from the oven and let rest for 10 to 20 minutes. When ready to serve, in a medium bowl, dress the arugula with the red wine vinegar and extra virgin olive oil. Cut the chicken into 8 pieces, drizzle with the salsa verde and serve with the arugula salad. Serves 4

Southern Italian Spaghetti and Meatballs

Ingredients for the Neapolitan sauce: 1/4 cup olive oil 1 rack baby back ribs, separated (about 2 pounds) 1 large Spanish onion, diced 1 T kosher salt 6 cloves garlic, sliced 1 bottle dry white wine 2 28-ounce cans San Marzano tomatoes, chopped 3 T fresh oregano leaves 1 T crushed red pepper flakes, optional 1 fresh bay leaf 1 2-inch by 3-inch parmesan rind * * * * * Ingredients for the meatballs and sauce: 1/3 cup olive oil 1 clove garlic, minced 1 shallot, minced 1 1/2 cups diced day-old wheat bread (like from a pullman loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20 or 75/25) 3/4 cup whole milk ricotta 1/2 cup fresh basil leaves, chopped 1/2 cup chopped fresh flatleaf parsley 1/4 cup grated parmesan 1 teaspoon kosher salt 1 egg Neapolitan Sauce * * * * * Ingredients for the pasta: kosher salt 1 pound spaghetti 15 fresh basil leaves, torn 1 to 2 T butter 1/4 cup grated parmesan Preparing the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours. Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts. * * * * * For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes. Soak the bread in the milk in a medium bowl. In a separate bowl, combine the beef with the ricotta, basil, parsley, parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture. Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side. Place Neapolitan sauce in a large saucepan and add the meatballs. Bring to a simmer and simmer about 30 minutes. * * * * * Preparing the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions. Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from the Neapolitan sauce and serve with the remaining sauce on the side. Serves 6 to 8

Saturday, May 5, 2012

Polenta and Peas

Type your summary here. 4 cups water 3 bay leaves 2 sprigs rosemary sea salt 1 cup corn grits 2 T extra virgin olive oil, plus more for drizzling 2 leeks, white and light green parts sliced thin, OR 1/2 cup sliced ramp stems (1/2 inch pieces) and 2 cups chopped ramp leaves (1 inch pieces) 1 cup frozen peas black pepper, freshly ground 3 ounces fresh goat cheese Preparing the polenta: Add the water, bay leaves, rosemary and 1/2 teaspoon of salt to pot and bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Remove bay leaves and rosemary, raise heat and return to a boil. Slowly pour the corn grits in, whisking as you go. Continue whisking, once mixture is boiling, lower heat and cook for 20 to 25 minutes or until mixture is thick and creamy. To prevent lumps and the mixture sticking to the pot, whisk every couple of minutes. Stir in 1 tablespoon of olive oil and additional salt to taste. Cover pot while you cook the peas and leeks. * * * * * * * Preparing the peas and leeks: In a skillet or frying pan, warm remaining tablespoon of olive oil over medium-high heat. Add leeks and a pinch of salt and sauté for 3 minutes. Stir in the peas and continue cooking for another 3 to 4 minutes or until leaves are wilted and peas are heated through. Season to taste with salt and pepper. Spoon polenta into a serving dish and spoon the peas and leeks over the polenta. Top with crumbled goat cheese and a drizzle of olive oil. Serves 2

Sunday, April 22, 2012

Chicken and Olives Tagine

Ingredients: 2 pounds chicken thighs and drumsticks kosher salt and freshly ground black pepper 1 T butter 2 T olive oil 1 onion, chopped 1 T fresh ginger, minced 1/2 teaspoon turmeric 1/2 teaspoon ground cinnamon 3 cloves garlic, pressed 1/4 cup wine 1/4 cup chicken broth 1 confit lemon, chopped, or preserved lemons 1/2 cup gently crushed briny olives 1/4 cup chopped fresh flatleaf parsley 3 T finely chopped fresh cilantro Optional: almonds, chick peas, currants couscous, for serving * * * * * Ingredients for lemon confit: 3 organic lemons, skin scrubbed well kosher salt 4 peppercorns 1/2 lemon, juiced Preparing the chicken: Pat the chicken dry, and season well with salt and pepper. Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside. To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous * * * * * Preparing the lemon confit: Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks. Serves 4

Potato Pierogis

I like to serve this alongside borscht garnished with fresh dill. Ingredients for pierogi dough: 4 pounds all purpose flour 1 T extra virgin olive oil 2 large eggs 1 teaspoon kosher salt 3 1/2 cups warm water (110 degrees F) nonstick cooking spray * * * * * * Ingredients for mashed potato filling: 2 pounds red potatoes kosher salt 1 stick butter 4 ounces cream cheese 3 ounces sour cream 1 T granulated garlic 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1 pound soft European farmer's cheese milk to thin, if necessary nonstick cooking spray To Serve: 4 ounces olive oil 1 medium yellow onion, julienned and sauteed sour cream 1 ounce clarified butter 1 teaspoon chopped fresh parsley Preparing the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes. Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes. Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece. Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed. * * * * * Preparing the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Add the farmer's cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk, if necessary. Set aside to cool. * * * * * Assembling the pierogis: Line a baking sheet with parchment paper and spray with nonstick spray to prevent sticking. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren't smooth or completely sealed. Repeat. Place on the prepared baking sheet. In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool. The pierogis can be made ahead to this point. They can be refrigerated or frozen, but bring to room temperature before continuing. * * * * * When ready to serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Serves 8 to 10

Turkey Chili

Ingredients: 1/4 cup extra virgin olive oil 4 large cloves garlic, smashed, peeled and chopped 2 large poblano chiles, stemmed, seeded and diced 1 celery stalk, chopped 1 large onion, chopped 1 1/2 pounds ground turkey (dark meat) 1 T all purpose flour or corn meal 4 T tomato paste 3 T chili powder 1 T ground cumin 2 teaspoons (packed) dark brown sugar 1 teaspoon dried Mexican oregano, crushed kosher salt and freshly ground black pepper 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 3 cups low-salt chicken broth (preferably organic) One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes, chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips, and/or pico de gallo, and/or sour cream Preparing the chili: Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper. Serves 4

Short Rib Chili with Polenta

Ingredients for chili: 3 pounds meaty short ribs, on the bone kosher salt and freshly ground black pepper One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces 2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces 1/4 cup extra virgin olive oil 6 large cloves garlic, chopped 1 large red onion, chopped 1 T freshly ground cumin 1 T dried Mexican oregano 1 cup beef broth 2 T dark agave 1 teaspoon instant espresso coffee one 15 to 16-ounce can black beans, rinsed and drained Optional: adobo sauce, from can of chipotle chiles, chopped green onions, polenta, coarsely grated bittersweet chocolate (Lindt brand preferred) Garnishes: lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos * * * * * Ingredients for the polenta: 2 1/2 cups low-salt chicken broth (preferably organic) 2 T unsalted butter kosher salt 1 cup polenta or regular cornmeal 1 cup frozen corn kernels, thawed Preparing the chili: Preheat the oven to 325 degrees F. Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper. Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth. Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time. Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes. Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions. Ladle chili over polenta. Sprinkle generously with chocolate. Serve with the garnishes and warm corn tortillas. * * * * * Preparing the polenta: Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired. Serves 4 to 6

Abby's Braised Spiced Pork Shoulder with Fennel and Onions

Ingredients: 2 T coriander seeds, toasted 2 T cumin seeds, toasted One 4-pound boneless pork picnic shoulder, sliced in half along the grain kosher salt extra virgin olive oil 1 fennel bulb, sliced 1 large onion, sliced a pinch crushed red pepper 4 cloves garlic, smashed and finely chopped 2-inch piece fresh ginger, peeled and finely grated 2 cups dry white wine 1/4 cup Dijon mustard 3 bay leaves 1 bundle fresh thyme 3 to 4 cups chicken stock Preparing the pork shoulder: Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder. Preheat the oven to 375 degrees F. Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly. Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Discard the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove. Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer. Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven. After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour. Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate. Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed. Slice the pork and serve with onions, fennel and juices.

Fig, Prosciutto and Arugula Pizza

Ingredients: 2 T extra virgin olive oil kosher salt 6 to 8 T fig spread or jam 12 ounces fresh mozzarella, sliced thin freshly ground black pepper 6 ounces thinly sliced prosciutto 1 bunch arugula 1 cup shaved parmesan dough for one 17-inch by 10-inch pizza Preparing the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible. Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes. Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and parmesan shavings.

Wednesday, April 18, 2012

Swiss Chard and Gruyere Quiche

Ingredients:
1 T oil
2 shallots, minced
1 clove garlic, minced
4 ounces bacon, cut into lardons
1 1/2 pounds Swiss chard, ribs removed
3 eggs
1 cup creme fraiche or heavy cream and sour cream combined
kosher salt and freshly ground black pepper
4 ounces Gruyere cheese, grated
handful raisins
handful toasted pine nuts
1 deep tart shell, pre-baked in a 9-inch springform pan or a frozen deep dish pie dough, thawed

Preparing the quiche:
Preheat the oven to 375 degrees F.

Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender. Add the chard leaves to the pan, cover, and wilt, about 3 minutes.

Beat the eggs together with the creme fraiche, and season with salt, and pepper.

In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.

Serves 6 to 8

A Nonna's Pizza Dough

Ingredients:
4 cups all purpose flour
1 t fresh yeast, crumbled
3/4 cup white wine
2 T extra virgin olive oil
1 teaspoon salt
2 cups lukewarm water

Optional: A pinch of sugar to feed the yeast

Preparing the dough:
Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Add sugar, if using. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough.

Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature.

Friday, April 13, 2012

Fig and Goat Cheese Panini

Ingredients:
2 slices walnut or multigrain bread
3 ounces soft mild goat cheese, like Laura Chenel
3 T fig preserves
1/4 teaspoon freshly ground black pepper
2 teaspoons aged balsamic vinegar
1 teaspoon olive oil

Preparing the panini:
Spread cheese on both slices of bread. Top one slice with preserves, pepper, and balsamic. Lightly oil outside of bread.

Place in panini press and close. Cook over medium-low heat for 4 minutes. Flip press over and cook 3 to 4 minutes longer or until bread is crisp and cheese has melted.

Grilled Cheese, Ham and Jam Panini

Ingredients:
brioche bread slices
ham, thinly sliced
gruyere, thinly sliced
1/2 cup strawberry jam, with 2 T red wine mixed in
whipped sweet butter, softened to room temperature

Preparing the panini:
Lightly spread one side of brioche slices with the softened butter. Spread the red-wine strawberry jam on the other side of brioche slices. Layer ham and cheese on one slice of the brioche (jam side) and place the other slice of brioche on top, buttered side up. Grill until gruyere melts, about 2 minutes each side.

Saturday, March 31, 2012

Pork Belly Bao

Ingredients for the pork belly:
1 1/2 pounds fresh pork belly, with skin
1 T peanut oil
1 T dark soy sauce

* * * * * *

Ingredients for the sauce:
1/2 cup vegetable stock
4 T light soy sauce
1 heaping T brown sugar
1 T Shaohsing rice wine
1 T peanut oil
1-inch fresh ginger, peeled and grated
1 T Sichuan peppercorns
2 star anise
1 T cornstarch blended with 2 tablespoons water (cornstarch slurry)
1 cup salted peanuts, ground or chopped
2 heaping T brown sugar

10 to 12 Chinese bao buns

2 scallions, cut into 2-inch pieces, then julienned
4 sprigs fresh cilantro, chopped

* * * * * *

Ingredients for the pickle:
1 hothouse or English cucumber, thinly sliced
1 large shallot, peeled and thinly sliced
1/4 cup mirin
1/4 cup rice vinegar
1 T sugar

Preparing the pork belly:
Bring a Dutch oven or heavy-bottomed pot of water to a boil. Add the pork belly and simmer for 30 minutes. Remove from the pot, rinse under cold water and then dry with some paper towels. Slice the pork into 3 even pieces and set aside.

Heat a wok over high heat and add the peanut oil. When the oil begins to smoke, add the pork pieces and stir-fry for about 1 minute per side to brown. When the pork is browned, add the dark soy and stir-fry for another 2 minutes. Transfer the pork to a plate that will fit inside a large bamboo steamer with at least a 1-inch margin between the plate and the steamer.

* * * * * * *

Preparing the sauce:
In a small bowl or measuring cup, stir to combine the vegetable stock, light soy sauce, brown sugar and rice wine; set aside. Reheat the wok and add the peanut oil. When the oil is hot, add the ginger, Sichuan peppercorns and star anise and then stir-fry for a few seconds. Add in the sauce and bring to a boil. Remove from the heat and pour the sauce over the pork.

Place the plate of pork into a steamer over a wok or pot filled halfway with water and bring to a boil. Steam the pork over medium heat until the pork is tender, 1 hour to 1 1/2 hours. Check the pot occasionally to be sure that the water hasn't completely evaporated.

Remove the pork from the steamer and transfer all of the juices from the pork into a small wo k or pan. Bring to a boil over medium-high heat and stir in the cornstarch slurry. Cook for 1 to 2 minutes to thicken the sauce.

In a mortar and pestle, crush the peanuts, or finely chop them with your knife. Combine the peanuts and brown sugar; set aside until ready to serve.

Slice the pork belly. Fill each bao bun with a slice of pork and a few tablespoons of the thickened pork sauce, garnish with the sweetened peanut crumble, the ucumber and shallot pickle, scallions and fresh cilantro.

* * * * * *

Preparing the pickle:
Put the cucumbers and shallots in a medium bowl.

In a small saucepan, add the mirin, rice vinegar and sugar. Bring to a simmer over medium heat and stir until the sugar dissolves. Remove from the heat and let cool. Pour the vinegar mixture over the vegetables and let marinate for 15 minutes or longer before serving.

Serves 4 to 6

Wednesday, March 28, 2012

Baked Penne Rigate with Pork and Pancetta

Ingredients:
6 T extra virgin olive oil
1 red onion, peeled and finely chopped
1 carrot, peeled and finely chopped
9 ounces pancetta, cubed
18 ounces ground pork
2 T freshly chopped rosemary
1 14-ounce can cherry tomatoes
salt and pepper to taste
2 3/4 cups (11 ounces) penne rigate
4 large eggs
1/2 cup freshly grated parmesan cheese

Preparing the baked penne:
In a large saucepan, heat 4 tablespoons of the olive oil and sauté the onion and carrot for 5 minutes until soft, stirring occasionally with a wooden spoon.

Add the pancetta with the ground pork and rosemary and cook, stirring continuously, until colored all over, about 5 minutes.

Pour in the tomatoes, season with salt and pepper, and cook over medium heat for an additional 15 minutes, stirring occasionally. Let cool to room temperature.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and let cool.

Preheat the oven to 350 degrees F.

Break the eggs into the pan of cooled pasta and sauce, then add the grated parmesan. Mix together.

Brush the remaining oil over the side and base of an 8 1/2-inch round non-stick baking dish with sides about 2 inches deep. Pour in the pasta mixture and spread out evenly.

Cook in the center of the preheated oven for 20 minutes until crispy and set.
Once cooked, let rest for 5 minutes. Serve hot or cold.

Serves 6

Buttermilk Fried Chicken

Ingredients:
3 cups buttermilk
2 T kosher salt
1 T freshly ground black pepper
2 teaspoons cayenne pepper
4 pounds medium chicken wings, thighs and drumsticks
2 cups all purpose flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
18 ounces crisp beer, such as lager or pilsner 2 1/4 cups
vegetable oil, for frying

Preparing the buttermilk marinade:
In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

* * * * * * *

Preparing the batter:
In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.

* * * * * *

Preparing the chicken:
Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.

In a large, deep skillet, heat 1 inch of oil to 350 degrees F. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315 degrees F, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160 degrees F; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.

Serves 6

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