From The Minimalist Baker:
A classic Persian dish made simple with a few time-saving techniques. Vegan optional and naturally gluten free. Plus, healthy and filling and perfect for gatherings or everyday weeknight meals.
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Persian
Serves: 3-4
Ingredients
1 large yellow onion, diced
3-4 Tbsp olive oil
1/4 cup pomegranate molasses (or 1 8-oz. bottle pom juice)
1.5 cups walnut halves
2 boneless skinless chicken breasts, cut into 1.5-inch cubes*
2 cups low-sodium chicken stock*
2 Tbsp honey
1/2 teaspoon turmeric
1/4 tsp sea salt
pinch each cinnamon, nutmeg and black pepper
Optional: 1 cup uncooked white or brown rice (I used jasmine) for serving
Optional: 1 cup pomegranate arils and fresh parsley for garnish
Instructions
If you don’t have pomegranate molasses, make your own by pouring pomegranate juice into a small saucepan. Bring to a boil, then reduce heat, add a pinch of salt and a little lime juice and simmer for 45 minutes until reduced. Set aside to cool. You will have leftovers.
Next, toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.
Next, if you’re serving with rice, start by rinsing 1 cup rice in a fine mesh strainer. Bring 2 cups water to a boil, add rice and a pinch of salt. Cover and turn to low. White rice should take 18-25 minutes; brown rice 30-40. Don’t open lid until it’s done. Fluff and set aside, covered.
Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally.
In a separate pan over medium heat, cook the chicken in two batches in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.
Once all the chicken is in the pot, add chicken stock and bring to a boil.
Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.
Serve over rice or with naan. Garnish with pomegranate arils and parsley. Store leftovers covered in the fridge. Should keep for several days.
Notes
*Nutritional information reflects 1 of 4 servings with rice.
*Pomegranate molasses method from Javaneh’s Kitchen.
*Fesenjan adapted from Simply Recipes.
*Rice cooking method from The Kitchn.
*Keep this recipe vegetarian-friendly by subbing veggie stock for chicken stock and chickpeas or additional whole, roasted walnuts for the chicken. Keep it vegan by subbing agave nectar or maple syrup for honey.
*For a lighter version of this meal, sub cauliflower rice for regular rice.
Nutrition Information
Serving size: 2/3 cup with rice Calories: 672 Fat: 33 g Saturated fat: 3 g Carbohydrates: 67 g Sugar: 21 g Sodium: 234 mg Fiber: 3 g Protein: 28 g
Thursday, November 21, 2013
Sunday, October 13, 2013
Chicken Tangine (From Michael Rhulmans Blog)
Chicken Tagine
I invented this recipe by describing it on the fly in the first chapter of my novel, The Great Man, in which a seventy-four-year-old woman half seduces a forty-year-old man with food, and then I made it in order to test my imaginative culinary instincts. There is no modest way to say this: the apricots melt into the broth and sweeten it deeply, the olives give it brine, and the almonds and cilantro and lemon bring it to life. And it contains cinnamon; it is, in a word, delicious.
On low heat, sauté a chopped red onion and 5–6 minced garlic cloves in lots of butter (or ghee) or oil. Add coriander and cumin, about a tablespoon—yes, I said tablespoon, of each (feel free to use already ground; I like using a mortar and pestle, but some people don’t)—a teaspoon of cinnamon, half a lemon’s worth of grated zest, a generous pinch each of saffron and cayenne, a teaspoon of paprika, 2 bay leaves, and a thumb-sized lump of grated fresh ginger. Keep heat low, stir constantly, and make sure nothing burns or sticks; add more ghee or oil if necessary.
When it’s all cooked into a commingled fragrant brown spice puddle, add a red and a yellow pepper, diced; a large carrot or 2 medium carrots, peeled and chopped small; a generous handful of cracked green olives; a handful of dried Turkish apricots, chopped small; one 15–16 ounce can of well-rinsed chickpeas; a cup of Pomì diced tomatoes; and a cup of hearty chicken broth. Bring to a gentle boil, then right down to a simmer, and cover.
Cut up 5 skinless, boneless chicken thighs and 3 breasts, more than 2 pounds of chicken in all, into big bite-size pieces—the kind you have to cut in half to really eat—and grill them in a cast-iron skillet in ghee or oil till they’re brown just on the outside and still raw inside, then add them to the stew and stir everything together and gently simmer it, covered, for 4 1/2 hours. Add more chicken broth as necessary.
Sauté and slightly brown 1 package or 2 cups couscous—or, if you’re gluten intolerant, quinoa—in 2 tablespoons butter, then cook according to the directions on the packet. Serve with harissa or shug, along with bowls of chopped toasted almonds, lemon slices, and chopped fresh cilantro.
Tuesday, October 8, 2013
Marcella Hazan Recipes
Originally posted in NYTimes, from her cook book:
http://www.nytimes.com/2013/10/01/dining/tell-us-your-favorite-marcella-hazan-recipe.html?_r=0
Butter Tomato Sauce
INGREDIENTS
2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
salt
PREPARATION
1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Bolognese Meat Sauce
Adapted from "Essentials of Classic Italian Cooking" by Marcella Hazan (Knopf)
INGREDIENTS
1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table
PREPARATION
1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
YIELD 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Roast Chicken With Lemons
Adapted from "Essentials of Classic Italian Cooking" by Marcella Hazan (Knopf)
INGREDIENTS
3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons
PREPARATION
1. Preheat oven to 350 degrees.
2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
5. Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
http://www.nytimes.com/2013/10/01/dining/tell-us-your-favorite-marcella-hazan-recipe.html?_r=0
Butter Tomato Sauce
INGREDIENTS
2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
salt
PREPARATION
1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Bolognese Meat Sauce
Adapted from "Essentials of Classic Italian Cooking" by Marcella Hazan (Knopf)
INGREDIENTS
1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table
PREPARATION
1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
YIELD 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Roast Chicken With Lemons
Adapted from "Essentials of Classic Italian Cooking" by Marcella Hazan (Knopf)
INGREDIENTS
3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons
PREPARATION
1. Preheat oven to 350 degrees.
2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
5. Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
Tuesday, September 10, 2013
Swiss Chard and Shrimp Stir Fry
From NY Times:
http://www.nytimes.com/2013/09/09/dining/sauteed-chard-makes-its-way-to-center-stage.html
Seared Shrimp With Chard, Chiles and Ginger
Time: 20 minutes
Yield: 4 servings
Ingredients:
1 1/2 pounds cleaned extra-large shrimp
1/2 teaspoon kosher salt, more for seasoning the shrimp
2 bunches red or rainbow chard, rinsed (about 1 pound)
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 hot chile like Thai or Hungarian wax, seeded if desired and thinly sliced
1 long mild or sweet chile like Italian frying, thinly sliced
1 shallot, chopped
1 teaspoon grated fresh ginger root
2 teaspoons light brown sugar
1 teaspoon freshly ground black pepper
1 to 2 teaspoons sherry vinegar, to taste
1. Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.
2. In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.
3. Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot.
Sunday, September 1, 2013
Veggie Meatloaf
This was an experiment which came out pretty good. You can tweak the amounts as necessary.
I used the quinoa in lieu of breadcrums. It worked well at absorbing the moisture, and adds a nice, healthy kick vs. breadcrumbs. The quinoa was not fully cooked, so you may want to par-boil
Ingredients:
1 lb ground beef
1 lb ground pork
2 hot italian sausage links, casing removed
4 medium carrots, shredded
2 medium parsnips, shredded
2 celery stalks, chopped medium-fine
1/2 yellow or red bell pepper, chopped medium-fine
1 medium red onion, chopped medium-fine
4 cloves garlic, chopped medium-fine
3 eggs, whisked
1/8 cup quinoa
Salt
Pepper
Olive Oil
Directions:
Take all of the vegetables and sautee until soft, about 15 minutes. Allow to cool.
Mix all ingredients gently and place into two loaf pans. Bake at 375 for about 45 minutes, until the internal temperature reaches at least 165 degrees.
Serve with vegetables, potatoes, etc. We made a light mushroom cream sauce which was delicious.
I used the quinoa in lieu of breadcrums. It worked well at absorbing the moisture, and adds a nice, healthy kick vs. breadcrumbs. The quinoa was not fully cooked, so you may want to par-boil
Ingredients:
1 lb ground beef
1 lb ground pork
2 hot italian sausage links, casing removed
4 medium carrots, shredded
2 medium parsnips, shredded
2 celery stalks, chopped medium-fine
1/2 yellow or red bell pepper, chopped medium-fine
1 medium red onion, chopped medium-fine
4 cloves garlic, chopped medium-fine
3 eggs, whisked
1/8 cup quinoa
Salt
Pepper
Olive Oil
Directions:
Take all of the vegetables and sautee until soft, about 15 minutes. Allow to cool.
Mix all ingredients gently and place into two loaf pans. Bake at 375 for about 45 minutes, until the internal temperature reaches at least 165 degrees.
Serve with vegetables, potatoes, etc. We made a light mushroom cream sauce which was delicious.
Thursday, July 18, 2013
Paella - NY Times
From NY Times: http://www.nytimes.com/2013/07/17/dining/paella-by-land-and-sea.html?_r=0
Paella by Land:
INGREDIENTS
12 bone-in, skin-on chicken thighs
1 medium-size rabbit, quartered
Salt and pepper to taste
4 links fresh chorizo or good-quality dried chorizo, like Palacios
8 cups chicken broth
3/4 bottle (about 2 3/4 cups) dry white wine
2 teaspoons saffron threads, preferably Iranian
1/4 cup olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1/4 pound jamón serrano, roughly chopped
1 1-kilogram bag short-grained Spanish rice, preferably bomba or Calasparra
4 medium-size ripe tomatoes, grated, skin discarded
1 cup green peas (optional)
Piquillo pimento, sliced into strips for garnish (optional)
PREPARATION
1.
Build a medium-hot fire in your grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
2.
Season the chicken thighs and rabbit liberally with salt and pepper. Put the thighs, then the rabbit, then the chorizo (if using fresh) on the grill and sear well without cooking through, about 3 to 4 minutes per side for each. (If using dried chorizo, simply slice into chunks and add in step 5.) As each is seared, remove from the grill and set aside. As soon as the chorizo is cool enough, slice it diagonally into bite-size chunks.
3.
Meanwhile, combine the chicken broth, wine and saffron in a medium saucepan, bring just to a simmer, then set on the side of the grill to keep warm.
4.
Place a large paella pan on the grill, add the olive oil and heat until hot but not smoking. Add the onion and cook, stirring frequently, until translucent, about 3 minutes, adjusting the pan on the heat as needed to prevent burning. Add the garlic and cook, stirring, for 1 minute, then add the jamón and cook, stirring, until it is just heated through, about 3 or 4 minutes.
5.
Add the rice and stir until well coated, then add the tomatoes and smooth out the rice to an even thickness. Slowly and without stirring, add enough of the broth mixture to leave just a thin layer of broth above the rice, then tuck the chicken, rabbit and chorizo pieces into the rice. Simmer slowly, moving the pan around on the fire as needed to keep the simmer going; avoid boiling. Gently add small amounts of liquid as needed so it’s not totally dry. When the rice is creamy and just al dente and the chicken, rabbit and chorizo are cooked through (should take 20 to 35 minutes), remove pan from heat and stir in the peas, if using. If using pimento strips, place on top.
YIELD About 12 servings
Paella by Sea:
INGREDIENTS
6 cups chicken stock
4 cups dry white wine
3 cups clam juice
1 1/2 pounds (about 14 to 18) extra-large shrimp, peeled and deveined, shells reserved
1/2 cup extra-virgin olive oil
2 pounds pork butt, cut into 1-inch cubes (or substitute pork loin)
1 pound cured chorizo in medium dice (or substitute linguiça or andouille)
2 cups small-dice onion, peels reserved
1/3 cup minced garlic
2 cups crushed tomatoes
4 pounds bomba rice (or substitute other short-grained rice)
48 littleneck clams
3 roasted red peppers, peeled and cut into strips, for garnish
FOR SECRET FLAVOR WEAPON
1 cup dry sherry
3 tablespoons cumin seeds
3 tablespoons smoked paprika
2 tablespoons fresh thyme
2 bay leaves
1 tablespoon saffron threads
FOR GARLIC SCAPE RELISH
2 cups (about 20) garlic scapes (or substitute scallions)
5 tablespoons extra-virgin olive oil
Salt and pepper
1/2 cup toasted pine nuts
2 tablespoons grated lemon zest
PREPARATION
1.
Combine the chicken stock, white wine, clam juice, 1 cup water and shrimp shells in a large pot. Add any onion peelings or vegetable scraps left from preparation. Bring to a boil over high heat, reduce heat to medium and simmer for 30 minutes, then strain, return the liquid to pot and set aside.
2.
While stock cooks, prepare the secret flavor weapon. Heat the sherry in a small pan until it is just beginning to simmer, then remove from the heat. Add the remaining ingredients, stir well and set aside.
3.
Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
4.
Prepare the relish. Rub the scapes with about 1 tablespoon olive oil, sprinkle with salt and pepper and grill until just toasty, about 2 minutes a side. Remove from heat and chop roughly. Combine the scapes with the remaining olive oil, pine nuts and lemon zest, mix well, and set aside.
5.
Put 1/2 cup olive oil in a paella pan or 20-inch camp skillet. Put over the fire and heat until hot but not smoking. Add the pork butt and sausage and brown lightly on both sides, about 6 to 8 minutes total. Add the onions and cook, stirring frequently, until soft, about 3 to 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the tomatoes and half the stock mixture, bring to simmer, then add the rice and the Secret Flavor Weapon. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a slow simmer.
6.
Push the shrimp and clams down into the simmering mixture so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly. Add liquid as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes stop adding liquid and continue to cook until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Remove from fire, lay peppers on top, spoon on the Garlic Scape Relish and serve.
YIELD 12 to 16 servings
Paella by Land:
INGREDIENTS
12 bone-in, skin-on chicken thighs
1 medium-size rabbit, quartered
Salt and pepper to taste
4 links fresh chorizo or good-quality dried chorizo, like Palacios
8 cups chicken broth
3/4 bottle (about 2 3/4 cups) dry white wine
2 teaspoons saffron threads, preferably Iranian
1/4 cup olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1/4 pound jamón serrano, roughly chopped
1 1-kilogram bag short-grained Spanish rice, preferably bomba or Calasparra
4 medium-size ripe tomatoes, grated, skin discarded
1 cup green peas (optional)
Piquillo pimento, sliced into strips for garnish (optional)
PREPARATION
1.
Build a medium-hot fire in your grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
2.
Season the chicken thighs and rabbit liberally with salt and pepper. Put the thighs, then the rabbit, then the chorizo (if using fresh) on the grill and sear well without cooking through, about 3 to 4 minutes per side for each. (If using dried chorizo, simply slice into chunks and add in step 5.) As each is seared, remove from the grill and set aside. As soon as the chorizo is cool enough, slice it diagonally into bite-size chunks.
3.
Meanwhile, combine the chicken broth, wine and saffron in a medium saucepan, bring just to a simmer, then set on the side of the grill to keep warm.
4.
Place a large paella pan on the grill, add the olive oil and heat until hot but not smoking. Add the onion and cook, stirring frequently, until translucent, about 3 minutes, adjusting the pan on the heat as needed to prevent burning. Add the garlic and cook, stirring, for 1 minute, then add the jamón and cook, stirring, until it is just heated through, about 3 or 4 minutes.
5.
Add the rice and stir until well coated, then add the tomatoes and smooth out the rice to an even thickness. Slowly and without stirring, add enough of the broth mixture to leave just a thin layer of broth above the rice, then tuck the chicken, rabbit and chorizo pieces into the rice. Simmer slowly, moving the pan around on the fire as needed to keep the simmer going; avoid boiling. Gently add small amounts of liquid as needed so it’s not totally dry. When the rice is creamy and just al dente and the chicken, rabbit and chorizo are cooked through (should take 20 to 35 minutes), remove pan from heat and stir in the peas, if using. If using pimento strips, place on top.
YIELD About 12 servings
Paella by Sea:
INGREDIENTS
6 cups chicken stock
4 cups dry white wine
3 cups clam juice
1 1/2 pounds (about 14 to 18) extra-large shrimp, peeled and deveined, shells reserved
1/2 cup extra-virgin olive oil
2 pounds pork butt, cut into 1-inch cubes (or substitute pork loin)
1 pound cured chorizo in medium dice (or substitute linguiça or andouille)
2 cups small-dice onion, peels reserved
1/3 cup minced garlic
2 cups crushed tomatoes
4 pounds bomba rice (or substitute other short-grained rice)
48 littleneck clams
3 roasted red peppers, peeled and cut into strips, for garnish
FOR SECRET FLAVOR WEAPON
1 cup dry sherry
3 tablespoons cumin seeds
3 tablespoons smoked paprika
2 tablespoons fresh thyme
2 bay leaves
1 tablespoon saffron threads
FOR GARLIC SCAPE RELISH
2 cups (about 20) garlic scapes (or substitute scallions)
5 tablespoons extra-virgin olive oil
Salt and pepper
1/2 cup toasted pine nuts
2 tablespoons grated lemon zest
PREPARATION
1.
Combine the chicken stock, white wine, clam juice, 1 cup water and shrimp shells in a large pot. Add any onion peelings or vegetable scraps left from preparation. Bring to a boil over high heat, reduce heat to medium and simmer for 30 minutes, then strain, return the liquid to pot and set aside.
2.
While stock cooks, prepare the secret flavor weapon. Heat the sherry in a small pan until it is just beginning to simmer, then remove from the heat. Add the remaining ingredients, stir well and set aside.
3.
Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
4.
Prepare the relish. Rub the scapes with about 1 tablespoon olive oil, sprinkle with salt and pepper and grill until just toasty, about 2 minutes a side. Remove from heat and chop roughly. Combine the scapes with the remaining olive oil, pine nuts and lemon zest, mix well, and set aside.
5.
Put 1/2 cup olive oil in a paella pan or 20-inch camp skillet. Put over the fire and heat until hot but not smoking. Add the pork butt and sausage and brown lightly on both sides, about 6 to 8 minutes total. Add the onions and cook, stirring frequently, until soft, about 3 to 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the tomatoes and half the stock mixture, bring to simmer, then add the rice and the Secret Flavor Weapon. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a slow simmer.
6.
Push the shrimp and clams down into the simmering mixture so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly. Add liquid as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes stop adding liquid and continue to cook until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Remove from fire, lay peppers on top, spoon on the Garlic Scape Relish and serve.
YIELD 12 to 16 servings
Friday, July 5, 2013
Empanadas
From NY Times - http://www.nytimes.com/2013/07/03/dining/empanadas-the-pies-with-a-passport.html?_r=0
Corn empanadas first, then beef below.
FOR THE DOUGH
4 ounces lard or butter, plus more for brushing tops
1 1/2 teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed
FOR THE FILLING
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
1/2 pound potatoes, peeled and diced
2 cups fresh corn kernels
2 garlic cloves, mashed to a paste
1 teaspoon cumin seeds, toasted and ground
2 teaspoons chopped thyme
Salt and pepper
Chicken broth as necessary, or use water
2 red bell peppers, roasted till blackened, then peeled and diced
1 cup diced cooked ham or Canadian bacon, optional
1/2 cup ricotta
Large pinch cayenne
2 ounces grated Gruyère cheese
1/2 cup chopped scallions, white and green parts
PREPARATION
1. Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in a large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
2. Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
3. Make the filling: Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add onion and cook briskly, stirring, until softened and lightly browned, about 10 minutes. Add potatoes, corn, garlic, cumin and thyme. Season generously with salt and pepper and stir well. Add about 1 cup broth or water and simmer until potatoes are softened and liquid has evaporated, about 5 to 7 minutes.
4. Transfer mixture to a large mixing bowl. Add roasted peppers, ham, ricotta and cayenne and stir well. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in Gruyère and scallions. Cool to room temperature, then cover and refrigerate until ready to use.
5. Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
6. Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
7. Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
YIELD 36 empanadas
NOTE: Dough and filling may each be prepared a day or two in advance. The empanadas may be assembled several hours ahead of time and refrigerated, uncovered. Bring to room temperature before baking.
Beef Empanadas:
FOR THE DOUGH
4 ounces lard or butter, plus more for brushing tops
1 1/2 teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed
FOR THE FILLING
1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
Salt and pepper
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
2 ounces diced chorizo
1/2 pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
2 teaspoons chopped thyme
2 teaspoons chopped marjoram or 1 teaspoon oregano
1 tablespoon tomato paste
1 tablespoon pimentón dulce or paprika
Large pinch cayenne
Beef or chicken broth, as necessary, or use water
1/2 cup chopped scallions, white and green parts
1/4 cup chopped pitted green olives
2 hard-cooked eggs, sliced
PREPARATION
1. Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
2. Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
3. Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
4. Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
5. Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them — juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
6. Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
7. Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
8. Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
YIELD 36 empanadas
NOTE: Dough and filling may each be prepared a day or two in advance. The empanadas may be assembled several hours ahead of time and refrigerated, uncovered. Bring to room temperature before baking.
Corn empanadas first, then beef below.
FOR THE DOUGH
4 ounces lard or butter, plus more for brushing tops
1 1/2 teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed
FOR THE FILLING
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
1/2 pound potatoes, peeled and diced
2 cups fresh corn kernels
2 garlic cloves, mashed to a paste
1 teaspoon cumin seeds, toasted and ground
2 teaspoons chopped thyme
Salt and pepper
Chicken broth as necessary, or use water
2 red bell peppers, roasted till blackened, then peeled and diced
1 cup diced cooked ham or Canadian bacon, optional
1/2 cup ricotta
Large pinch cayenne
2 ounces grated Gruyère cheese
1/2 cup chopped scallions, white and green parts
PREPARATION
1. Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in a large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
2. Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
3. Make the filling: Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add onion and cook briskly, stirring, until softened and lightly browned, about 10 minutes. Add potatoes, corn, garlic, cumin and thyme. Season generously with salt and pepper and stir well. Add about 1 cup broth or water and simmer until potatoes are softened and liquid has evaporated, about 5 to 7 minutes.
4. Transfer mixture to a large mixing bowl. Add roasted peppers, ham, ricotta and cayenne and stir well. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in Gruyère and scallions. Cool to room temperature, then cover and refrigerate until ready to use.
5. Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
6. Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
7. Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
YIELD 36 empanadas
NOTE: Dough and filling may each be prepared a day or two in advance. The empanadas may be assembled several hours ahead of time and refrigerated, uncovered. Bring to room temperature before baking.
Beef Empanadas:
FOR THE DOUGH
4 ounces lard or butter, plus more for brushing tops
1 1/2 teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed
FOR THE FILLING
1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
Salt and pepper
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
2 ounces diced chorizo
1/2 pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
2 teaspoons chopped thyme
2 teaspoons chopped marjoram or 1 teaspoon oregano
1 tablespoon tomato paste
1 tablespoon pimentón dulce or paprika
Large pinch cayenne
Beef or chicken broth, as necessary, or use water
1/2 cup chopped scallions, white and green parts
1/4 cup chopped pitted green olives
2 hard-cooked eggs, sliced
PREPARATION
1. Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
2. Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
3. Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
4. Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
5. Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them — juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
6. Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
7. Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
8. Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
YIELD 36 empanadas
NOTE: Dough and filling may each be prepared a day or two in advance. The empanadas may be assembled several hours ahead of time and refrigerated, uncovered. Bring to room temperature before baking.
Sunday, April 7, 2013
Lebanese Lentils, Rice and Caramelized Onions (Mujadara)
From Foodnetwork.com
Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/lebanese-lentils-rice-and-caramelized-onions-mujadara-recipe/index.html?oc=linkback
Ingredients
1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional
Directions
Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.
Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/lebanese-lentils-rice-and-caramelized-onions-mujadara-recipe/index.html?oc=linkback
Wednesday, April 3, 2013
Oven-Poached Pacific Sole With Lemon Caper Sauce
From NY Times. A fish piccata of sorts, this dish is easy to make and the sauce is perfect for delicate fish like sole or flounder, as well as more robust fish like swordfish.
Ingredients
1 1/2 pounds Pacific sole or flounder fillets
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
3 tablespoons finely chopped shallot
1 cup dry white wine (you can also use rosé; the sauce will have a pink hue)
For the sauce
1 plump garlic clove, minced or puréed (more to taste)
2 tablespoons capers, rinsed and coarsely chopped
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
2 to 4 tablespoons finely chopped parsley
1. Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
2. Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 10 to 15 minutes, until the fish is opaque and pulls apart easily with a fork.
3. While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
4. When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup – it should be thick – and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.
Yield: Serves 4
Advance preparation: This is all pretty last minute, but you can prep the sauce before you begin cooking the fish.
Wednesday, March 6, 2013
Hearty Whole Wheat Pasta with Brussels Sprouts, Cheese and Potato
From the New York Times.
Title: Hearty Whole Wheat Pasta with Brussels Sprouts, Cheese and Potato
Yield: 8 entree servings
Time: 45 minutes, plus resting
Author: Nigella Lawson
Summary:
Adapted from “Nigellissima: Easy Italian-Inspired Recipes,” by Nigella Lawson
Ingredients:
1 3/4 pounds brussels sprouts, trimmed and halved
1 (8-ounce) baking potato, peeled and in 1-inch dice
1 pound whole wheat or spelt tortiglioni or penne
Salt, to taste
1/2 cup ricotta
8 ounces Gruyère, in 1/2-inch dice
3 tablespoons unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
4 sage leaves, shredded
1/2 cup grated Parmesan
Method:
1. Heat oven to 400 degrees. Bring a large pot of water to a boil. Salt the water generously, then add brussels sprouts, potato and pasta, and let water come back to a boil. Cook for about 8 to 10 minutes, or until potato is tender and pasta is al dente. Just before draining, remove 2 cups of the cooking liquid and set aside.
2. Tip drained pasta, brussels sprouts and potato into an approximately 10 x 15-inch roasting pan (or a 9 x 13-inch lasagna dish), then add ricotta, Gruyère and 1 cup cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry.
3. Warm butter, olive oil and garlic in a small saucepan and, when melted and beginning to sizzle gently, add sage and fry for about 30 seconds. Spoon or dribble the butter and sage over the pasta. Sprinkle with Parmesan and bake for 20 minutes, by which time the surface will be scorched a light gold. Let stand for at least 15 minutes before eating.
Source: The New York Times
Title: Hearty Whole Wheat Pasta with Brussels Sprouts, Cheese and Potato
Yield: 8 entree servings
Time: 45 minutes, plus resting
Author: Nigella Lawson
Summary:
Adapted from “Nigellissima: Easy Italian-Inspired Recipes,” by Nigella Lawson
Ingredients:
1 3/4 pounds brussels sprouts, trimmed and halved
1 (8-ounce) baking potato, peeled and in 1-inch dice
1 pound whole wheat or spelt tortiglioni or penne
Salt, to taste
1/2 cup ricotta
8 ounces Gruyère, in 1/2-inch dice
3 tablespoons unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
4 sage leaves, shredded
1/2 cup grated Parmesan
Method:
1. Heat oven to 400 degrees. Bring a large pot of water to a boil. Salt the water generously, then add brussels sprouts, potato and pasta, and let water come back to a boil. Cook for about 8 to 10 minutes, or until potato is tender and pasta is al dente. Just before draining, remove 2 cups of the cooking liquid and set aside.
2. Tip drained pasta, brussels sprouts and potato into an approximately 10 x 15-inch roasting pan (or a 9 x 13-inch lasagna dish), then add ricotta, Gruyère and 1 cup cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry.
3. Warm butter, olive oil and garlic in a small saucepan and, when melted and beginning to sizzle gently, add sage and fry for about 30 seconds. Spoon or dribble the butter and sage over the pasta. Sprinkle with Parmesan and bake for 20 minutes, by which time the surface will be scorched a light gold. Let stand for at least 15 minutes before eating.
Source: The New York Times
Tuesday, February 19, 2013
Gordon Hamersley's Salt Cod Poached in Porcini Broth with English Peas & Pancetta
I have not tried this but it looked great on the Ming Tsai cooking show on PBS. The link to the original recipe:
http://www.ming.com/food-and-wine/recipes/season-10-cooking-on-the-fly!/gordon-hamersleys-salt-cod-poached-in-porcini-broth-with-english-peas-and-pancetta.htm
Ingredients
2 4-oz. pieces salt cod
2 cups dry white wine such as Chardonnay
¾ ounce dried porcini mushrooms
2 "no boil" lasagna sheets
½ cup fresh English peas, shelled
½ cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 ounce pancetta, sliced in 1/3- x 1/3- x ½- inch pieces
1 shallot, thinly sliced
2 sun-dried tomatoes, julienned
½ cup lemon juice
½ bunch roughly chopped parsley leaves
Kosher salt and freshly ground black pepper to taste
Directions
Two to 3 days ahead, place the salt cod in water in the refrigerator. Change the water frequently.
In a small pot, bring the white wine to a simmer. Add the dried porcini mushrooms and simmer for about 15 minutes or until they are plump and re-hydrated. Strain the mushrooms and reserve the wine.
Meanwhile, in a large pot of boiling water, cook the pasta sheets for about two minutes or until they are al dente. Remove from the water and place on a cutting board with a long edge toward you. Slice into ½-inch thick ribbons and reserve.
In the same water, blanch the English peas for about 45 seconds or until they float. Drain and reserve. (If not using immediately for last step in this recipe, shock in an ice bath to stop the cooking process).
Meanwhile, in a medium sauté pan over medium-high heat, add the olive oil, garlic, pancetta, shallot, and sun-dried tomatoes. Allow to soften, about 3 minutes, then add the lemon juice. Add the rehydrated mushrooms and about 1 cup of the hot wine to the poaching pan. Bring the mixture to a simmer. Season the fish with pepper and add it to the pan. Cover with a lid. Cook over medium-low heat until the fish just cooked through, 6 to 7 minutes.
Add the reserved pasta ribbons and the reserved peas to the sauté pan. Cover with parsley.
To plate: Using a slotted spoon or fish spatula, transfer the fish to a large bowl. Spoon the broth over the top and surround with the vegetables and noodles.
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