From NYTimes
INGREDIENTS
8 chicken thighs
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half.
PREPARATION
1. Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
3. Add the shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
Thursday, March 20, 2014
Friday, February 28, 2014
Grain Free Bread
Here’s the recipe for those rolls:
1/2c sorghum flour
1/4c millet flour
1/2c teff flour
1/2c tapioca starch
1/2c potato starch
1 1/2t xanthan gum
1/2t sea salt
¼ tsp granulated garlic
¼ t granulated onion (I used more like ½ t dried onion flakes)
2 t baking powder
1 T ground flaxmeal mixed with ¼ c hot water – do this first, in small bowl, set aside
2 T honey
2 T applesauce
½ c coconut oil, melted
1 t apple cider vinegar
½ c warm water
In large mixing bowl, whisk together dry ingredients
Add wet ingredients and mix for 1 minute on medium speed
Drop onto parchment-lined baking sheet, forming 8 rolls
Brush tops lightly with olive oil, sprinkle with coarse salt and/or seeds
Bake 25 min at 350.
Sunday, February 23, 2014
Oatmeal Cookies
These were posted on Facebook by a few folks - not sure where it originated.
I added the egg, though they say you don't need it. They are good. Adding chocolate chips would make them great (but, would also add sugar...).
Ingredients:
3 medium bananas, mashed
1/3 cup applesauce (preferably "natural" without added sugar)
2 cups rolled oats
1/4 cup milk (you can use almond or soy milk if you want)
1/2 cup raisins (I used cranberries)
1 tsp vanilla
1 tsp cinnamon
1 egg
Directions:
Pre-heat your oven to 350. Mix all the ingredients together. Put on a baking sheet (golf ball size), and bake for 15 minutes. You want to flatten them a bit as they do not spread when baking.
I added the egg, though they say you don't need it. They are good. Adding chocolate chips would make them great (but, would also add sugar...).
Ingredients:
3 medium bananas, mashed
1/3 cup applesauce (preferably "natural" without added sugar)
2 cups rolled oats
1/4 cup milk (you can use almond or soy milk if you want)
1/2 cup raisins (I used cranberries)
1 tsp vanilla
1 tsp cinnamon
1 egg
Directions:
Pre-heat your oven to 350. Mix all the ingredients together. Put on a baking sheet (golf ball size), and bake for 15 minutes. You want to flatten them a bit as they do not spread when baking.
Thursday, November 21, 2013
Fesenjan (Pomegranate Chicken)
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
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
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.
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