This dish takes a bit long for a weeknight meal, but it's tasty and satisfying. It was pointed out to me that I seem to like cooking with peanuts a lot, so I fear I may be stuck in a rut with them and should perhaps be venturing onto something new.
I scaled this dish down a lot and substituted whole canned tomatoes for broiled tomatoes. It may've been better with broiled, but expedience won out. I used only skinless, boneless breast diced into tiny pieces as that's what was hiding in my freezer. The header notes state that the sauce is not very spicy, so I went ahead and doubled the chiles in my scaled down version to make the spice head happier. The original suggests serving with small boiled potatoes and that seems like a tasty and very filling idea to me!
One year ago: Heirloom Tomato and Rice Tart
Chicken in Peanut Sauce (from The Essential Cuisines of Mexico)
Ingredients
2 kg chicken parts
1 tsp salt
freshly ground black pepper
4 - 5 tbsp fresh lime juice
1 medium white onion, cut into 4 pieces
2 garlic cloves, unpeeled
1 inch cinnamon stick
6 peppercorns
6 whole cloves
1 1/4 cup peanuts
450 tomatoes, broiled
4 chipotle chiles in adobo
3 tbsp vegetable oil (I used peanut)
2 cups water
1. Sprinkle chicken with salt, pepper, and lime juice and set aside.
2. Heat small, ungreased frying pan and toast onion and garlic until soft. Peel garlic and set aside.
3. Toss spices in pan and toast lightly. Set aside.
4. Toast peanuts until golden.
5. Put tomatoes, chiles, onion, garlic, and toasted spices in a blender and blend until smooth.
6. Add peanuts and blend until smooth.
7. Meanwhile, heat oil in a heavy casserole and fry chicken until golden brown. Remove chicken from pan and set aside.
8. Fry blended ingredients in remaining oil (about 1/4 cup) over medium heat for 3 minutes, constantly stirring.
9. Lower heat and let sauce cook for 15 minutes, stirring from time to time.
10. Add chicken and 2 cups water. Adjust seasoning and cook over low heat until chicken is tender, 35 - 40 minutes.
Monday, August 22, 2011
Corn Soup with Scallions and Green Apple
I couldn't resist a package of corn last time I was at the Val-Mont, but wasn't in the mood for corn on the cob two nights in a row. As fate would have it, I had picked up some scallions on a whim and we had leftover pommettes (crab apples I believed), so all signs pointed towards making this recipe. The soup is rather thin and broth-like. I generally prefer a bit thicker soup, but it was good and different. The original is included below and serves 4. I scaled in half and had leftovers after serving it as a first course to two.
One year ago: Raspberry Limeade Slushies
Corn Soup with Scallions and Green Apple (from Radically Simple)
Ingredients
6 large ears sweet yellow corn
2 bunches scallions
3 tbsp unsalted butter
2 tsp salt
5 1/2 cup water, divided
1/4 tsp Sriracha
6 tbsp very finely diced Granny Smith apple
1. Cut corn kernels from the cob to get 5 cups.
2. Chop white and light green parts of scallions to get 2/3 cups.
3. Melt butter in a 4-quart part.
4. Add scallions and cook over medium heat for 3 minutes.
5. Add 1/2 cup water and bring to boil.
6. Add corn, 5 cups water, and salt. Bring to a boil and reduce heat.
7. Cover and simmer until tender, about 15 minutes.
8. Puree until smooth using an immersion blender.
9. Pass through a sieve, pressing down hard on the solids (yes, this step is worth it).
10. Add Sriracha and garnish with diced apple.
One year ago: Raspberry Limeade Slushies
Corn Soup with Scallions and Green Apple (from Radically Simple)
Ingredients
6 large ears sweet yellow corn
2 bunches scallions
3 tbsp unsalted butter
2 tsp salt
5 1/2 cup water, divided
1/4 tsp Sriracha
6 tbsp very finely diced Granny Smith apple
1. Cut corn kernels from the cob to get 5 cups.
2. Chop white and light green parts of scallions to get 2/3 cups.
3. Melt butter in a 4-quart part.
4. Add scallions and cook over medium heat for 3 minutes.
5. Add 1/2 cup water and bring to boil.
6. Add corn, 5 cups water, and salt. Bring to a boil and reduce heat.
7. Cover and simmer until tender, about 15 minutes.
8. Puree until smooth using an immersion blender.
9. Pass through a sieve, pressing down hard on the solids (yes, this step is worth it).
10. Add Sriracha and garnish with diced apple.
Sunday, August 21, 2011
Blueberry Streusel Bars with Lemon Cream Filling
I'm beginning to wonder if I have too many fruit-based breakfast type recipes. How many different times can you do baked goods with blueberries and lemons? Is there such a thing as too many streusel topped baked goods? Probably, if I run out of blueberries (from my 3L stash) before autumn arrives! This makes quite a large amount, so I scaled in half and used a smaller pan. Original is below.
One year ago: Broccoli and Gorgonzola Pie
Blueberry Streusel Bars with Lemon Cream Filling (from Fine Cooking)
Ingredients
8 oz. (1 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) all-purpose flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups packed light brown sugar
1 tsp. table salt
1 tsp. baking powder
1 large egg, separated
14-oz. can sweetened condensed milk (note Canadian cans are smaller)
1/2 cup fresh lemon juice
2 tsp. grated lemon zest
2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels (I used frozen despite the warnings and was fine)
1. Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.
2. In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture.
3. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping.
4. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out.
5. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
6. Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.
7. Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries; it’s fine if the lemon mixture isn’t perfectly even.
8. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
9. Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.
10. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.
11. Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.
One year ago: Broccoli and Gorgonzola Pie
Blueberry Streusel Bars with Lemon Cream Filling (from Fine Cooking)
Ingredients
8 oz. (1 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) all-purpose flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups packed light brown sugar
1 tsp. table salt
1 tsp. baking powder
1 large egg, separated
14-oz. can sweetened condensed milk (note Canadian cans are smaller)
1/2 cup fresh lemon juice
2 tsp. grated lemon zest
2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels (I used frozen despite the warnings and was fine)
1. Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.
2. In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture.
3. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping.
4. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out.
5. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
6. Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.
7. Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries; it’s fine if the lemon mixture isn’t perfectly even.
8. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
9. Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.
10. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.
11. Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.
Chocolate Mousse
A week ago, faced with a strong chocolate craving and a lack of desire to turn on the oven, I stumbled across this recipe. It's quick, relies on ingredients I generally have on hand, and best of all solves all chocolate cravings. Unfortunately, it does dirty an inordinate amount of dishes, but I suppose a single dish can't have everything going for it. The original below makes 8 servings.
One year ago: Gorgonzola and Grape Pizza
Chocolate Mousse (from Smitten Kitchen, originally Gourmet)
Ingredients
8 ounces bittersweet chocolate (no more than 60% cacao), chopped
6 tbsp (85g) unsalted butter, cut into 6 pieces
3 large eggs, separated
1 tablespoon Cognac or other brandy (I used raspberry liqueur)
1 cup very cold heavy or whipping cream
1/8 teaspoon salt
1. Get out one large heatproof, two medium and one small mixing bowl and dust off your electric hand mixer.
2. Place butter and chocolate in large bowl and melt in microwave, stirring until smooth.
3. In the small bowl, beat yolks with your electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about two to four minutes to achieve.
4. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.
5. In one of the medium bowls, beat the cream with cleaned beaters until it just holds stiff peaks.
6. In the other medium bowl, beat the egg whites and salt with cleaned beaters until they just hold soft peaks.
7. Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly.
8. Transfer to 8 (4 ounce) ramekins or one large serving bowl, or go restaurant-style, serving it in stemmed glasses with white or dark chocolate shavings on top.
One year ago: Gorgonzola and Grape Pizza
Chocolate Mousse (from Smitten Kitchen, originally Gourmet)
Ingredients
8 ounces bittersweet chocolate (no more than 60% cacao), chopped
6 tbsp (85g) unsalted butter, cut into 6 pieces
3 large eggs, separated
1 tablespoon Cognac or other brandy (I used raspberry liqueur)
1 cup very cold heavy or whipping cream
1/8 teaspoon salt
1. Get out one large heatproof, two medium and one small mixing bowl and dust off your electric hand mixer.
2. Place butter and chocolate in large bowl and melt in microwave, stirring until smooth.
3. In the small bowl, beat yolks with your electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about two to four minutes to achieve.
4. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.
5. In one of the medium bowls, beat the cream with cleaned beaters until it just holds stiff peaks.
6. In the other medium bowl, beat the egg whites and salt with cleaned beaters until they just hold soft peaks.
7. Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly.
8. Transfer to 8 (4 ounce) ramekins or one large serving bowl, or go restaurant-style, serving it in stemmed glasses with white or dark chocolate shavings on top.
Thursday, August 11, 2011
Fettuccine with Figs, Rosemary, and Pancetta
In searching for a way to use figs for dinner, I ran across this recipe. It's different, but surprisingly tasty. Best of all, it comes together quickly (I seem to be saying that a lot lately!). I skipped on the toasted breadcrumbs, but otherwise stuck more or less to the recipe ... perhaps using less figs than I should've, but I scaled down and then didn't weight. I also substituted vermouth for the white wine because that's what I had on hand.
One year ago: Spinach Soup with Red Lentils
Fettuccine with Figs, Rosemary, and Pancetta (adapted from epicurious, originally Gourmet)
Ingredients
1 tablespoon olive oil
160g sliced pancetta
1 small red onion, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon finely chopped fresh rosemary, or to taste
1/4 cup dry white wine (I used vermouth)
1/2 cup chicken broth
325g firm-ripe fresh figs, trimmed and quartered lengthwise
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh lemon juice, or to taste
325g dried egg fettuccine
1. Heat oil in cleaned skillet over moderately high heat until hot but not smoking, then cook pancetta, stirring, until golden brown and crisp. Transfer with a slotted spoon to paper towels to drain.
2. Add onion to skillet and cook over moderate heat, stirring, until softened, about 4 minutes. [My souschef may have been a bit too good at finely chopping, so I added everything at once!] Add garlic and rosemary and cook, stirring, 1 minute.
3. Stir in wine and boil, stirring occasionally, until liquid is reduced to about 1 tablespoon. [I may have accidentally added the broth here to no ill effect.]
4. Remove from heat and stir in broth, figs, parsley, half of pancetta [or all to simplify!], and lemon juice.
5. Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain pasta in a colander.
6. Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste.
7. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.
One year ago: Spinach Soup with Red Lentils
Fettuccine with Figs, Rosemary, and Pancetta (adapted from epicurious, originally Gourmet)
Ingredients
1 tablespoon olive oil
160g sliced pancetta
1 small red onion, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon finely chopped fresh rosemary, or to taste
1/4 cup dry white wine (I used vermouth)
1/2 cup chicken broth
325g firm-ripe fresh figs, trimmed and quartered lengthwise
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh lemon juice, or to taste
325g dried egg fettuccine
1. Heat oil in cleaned skillet over moderately high heat until hot but not smoking, then cook pancetta, stirring, until golden brown and crisp. Transfer with a slotted spoon to paper towels to drain.
2. Add onion to skillet and cook over moderate heat, stirring, until softened, about 4 minutes. [My souschef may have been a bit too good at finely chopping, so I added everything at once!] Add garlic and rosemary and cook, stirring, 1 minute.
3. Stir in wine and boil, stirring occasionally, until liquid is reduced to about 1 tablespoon. [I may have accidentally added the broth here to no ill effect.]
4. Remove from heat and stir in broth, figs, parsley, half of pancetta [or all to simplify!], and lemon juice.
5. Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain pasta in a colander.
6. Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste.
7. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.
Penne with Chicken and Pesto
To be fair, I didn't make this recipe, August did. But, I kind of loved it and don't want to lose it, so here it goes. I know he played around with the proportions, definitely less chicken and probably more pesto for the amount of cream, so I'm going to recommend that you do what seems right for you, but definitely don't pass on the idea!
Penne with Chicken and Pesto (from allrecipes.com)
Ingredients
454g penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips (at least half this!)
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream (half?)
1/4 cup pesto (double?)
3 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked.
3. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside.
4. Stir in cooked pasta.
Penne with Chicken and Pesto (from allrecipes.com)
Ingredients
454g penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips (at least half this!)
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream (half?)
1/4 cup pesto (double?)
3 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked.
3. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside.
4. Stir in cooked pasta.
Shrimp with Basil-Peanut Pesto
The sauce on this is nothing short of amazing ... if you love peanuts and basil. Even better, with the exception of the overnight marinade, this comes together in less than 10 minutes. It's perfect for a weeknight dinner that doesn't taste like something you just threw together.
One year ago: Couscous with Broccoli and Walnuts
Shrimp with Basil-Peanut Pesto (from 660 Curries)
Ingredients
454g large shrimp, peeled and deveined
1/2 tsp ground turmeric
4 medium cloves garlic, finely chopped
1 cup unsalted dry-roasted peanuts
1/2 cup firmly packed basil
2 tsp sugar
1 tsp kosher salt
2 - 3 fresh green Thai, cayenne, or serrano chiles, stems removed (I used 3 Thai bird's eye)
juice of one medium lime
2 tbsp ghee or canola oil
1. Toss shrimp, turmeric, and garlic together in a medium-size bowl. Cover and refrigerate for at least 30 minutes or overnight.
2. Combine peanuts, basil, sugar, salt, and chiles in a food processor. Mince the ingredients together.
3. Drizzle 1/2 cup water into the mixture while running the processor to form a thick, gritty paste.
4. While running, drizzle in lime juice.
5. Heat oil in a medium skillet over medium-high heat. Add shrimp and sear 30 seconds per side.
6. Add pesto and stir to coat shrimp. Lower heat to medium, cover skillet, and simmer, stirring occasionally until cooked, 3 - 5 minutes.
One year ago: Couscous with Broccoli and Walnuts
Shrimp with Basil-Peanut Pesto (from 660 Curries)
Ingredients
454g large shrimp, peeled and deveined
1/2 tsp ground turmeric
4 medium cloves garlic, finely chopped
1 cup unsalted dry-roasted peanuts
1/2 cup firmly packed basil
2 tsp sugar
1 tsp kosher salt
2 - 3 fresh green Thai, cayenne, or serrano chiles, stems removed (I used 3 Thai bird's eye)
juice of one medium lime
2 tbsp ghee or canola oil
1. Toss shrimp, turmeric, and garlic together in a medium-size bowl. Cover and refrigerate for at least 30 minutes or overnight.
2. Combine peanuts, basil, sugar, salt, and chiles in a food processor. Mince the ingredients together.
3. Drizzle 1/2 cup water into the mixture while running the processor to form a thick, gritty paste.
4. While running, drizzle in lime juice.
5. Heat oil in a medium skillet over medium-high heat. Add shrimp and sear 30 seconds per side.
6. Add pesto and stir to coat shrimp. Lower heat to medium, cover skillet, and simmer, stirring occasionally until cooked, 3 - 5 minutes.
Wednesday, August 10, 2011
Black and Blue Buckle
Usually I share baked goods that I make, except when I make something that's amazing for breakfast. I substituted raspberries for blackberries which I highly recommend. I think almost any combination of these would work well! Don't shorten the whipping time of the butter, it makes the batter super light and fluffy.
One year ago: Chicken Tikka Masala
Black and Blue Buckle (from Farmers' Market Desserts)
Ingredients
Topping
1/2 cup all-purpose flour
1/3 cup light or dark brown sugar
1/4 tsp ground cinnamon
1/4 tsp kosher salt
4 tbsp unsalted butter, cut into pieces
1/4 cup pecans, toasted and chopped (or almonds)
Filling
1 1/2 cups blueberries
1 1/2 cups blackberries (or raspberries)
1 tbsp granulated sugar
1 tsp grated lemon zest
1/4 tsp kosher salt
1/4 tsp ground cinnamon
Cake
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk
1. To make topping, stir together flour, brown sugar, cinnamon and salt in a food processor.
2. Add butter and pulse until butter is small pieces.
3. Stir in pecans.
4. In a small bowl, toss berries with sugar, zest, salt, and cinnamon.
5. Preheat oven to 350 and butter a 9" square pan.
6. In a small bowl, stir together flour, baking powder, and salt.
7. In a stand mixer bowl fitted with a paddle attachment, beat together butter and sugar on low speed and increase to medium, beating until light and creamy, about 5 minutes.
8. Mix in egg and vanilla.
9. On low speed, add half of flour mixture, milk, and remaining flour, beating until just combined and scraping the bowl in between.
10. Transfer batter to pan and smooth top with a spatula.
11. Scatter berry filling evenly over the batter.
12. Distribute topping evenly over berries, squeezing into small clumps.
13. Bake until topping is golden and cake is cooked through, 50 - 55 minutes.
One year ago: Chicken Tikka Masala
Black and Blue Buckle (from Farmers' Market Desserts)
Ingredients
Topping
1/2 cup all-purpose flour
1/3 cup light or dark brown sugar
1/4 tsp ground cinnamon
1/4 tsp kosher salt
4 tbsp unsalted butter, cut into pieces
1/4 cup pecans, toasted and chopped (or almonds)
Filling
1 1/2 cups blueberries
1 1/2 cups blackberries (or raspberries)
1 tbsp granulated sugar
1 tsp grated lemon zest
1/4 tsp kosher salt
1/4 tsp ground cinnamon
Cake
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk
1. To make topping, stir together flour, brown sugar, cinnamon and salt in a food processor.
2. Add butter and pulse until butter is small pieces.
3. Stir in pecans.
4. In a small bowl, toss berries with sugar, zest, salt, and cinnamon.
5. Preheat oven to 350 and butter a 9" square pan.
6. In a small bowl, stir together flour, baking powder, and salt.
7. In a stand mixer bowl fitted with a paddle attachment, beat together butter and sugar on low speed and increase to medium, beating until light and creamy, about 5 minutes.
8. Mix in egg and vanilla.
9. On low speed, add half of flour mixture, milk, and remaining flour, beating until just combined and scraping the bowl in between.
10. Transfer batter to pan and smooth top with a spatula.
11. Scatter berry filling evenly over the batter.
12. Distribute topping evenly over berries, squeezing into small clumps.
13. Bake until topping is golden and cake is cooked through, 50 - 55 minutes.
Gooey Ginger Chicken
I continue to be less than completely impressed by the recipes in this book. This one is no exception. It's good, just not amazing. It seems to be missing something that I can't put my finger on, but maybe it's just me!
One year ago: Pearl Couscous with Olives, Roasted Tomatoes, and Feta
Gooey Ginger Chicken (from The Best of Vietnamese and Thai Cooking)
Ingredients
2 tbsp vegetable oil
1 tbsp chopped shallot
1 tbsp minced garlic
1 tsp chopped fresh chili (I doubled ... or quadrupled)
2 lbs chicken thighs and breasts, cut into bite-sized pieces
4 tbsp caramel sauce (recipes can be found online)
1/4 cup chicken stock
2 tbsp fish sauce
2 green onions, cut into 1/2" pieces
6 sprigs cilantro for garnish (I skipped)
1. Heat oil in frying pan over high heat.
2. Add shallot, garlic, chili, and ginger and stir-fry for 1 minute.
3. Add chicken, reduce heat, and saute in seasonings for 3 - 5 minutes.
4. Stir in caramel sauce, chicken stock, and fish sauce.
5. Reduce heat to low and cook until meat is tender and sauce clings to chicken, 20 to 30 minutes.
6. Stir in green onions.
7. Remove from heat and garnish with cilantro.
One year ago: Pearl Couscous with Olives, Roasted Tomatoes, and Feta
Gooey Ginger Chicken (from The Best of Vietnamese and Thai Cooking)
Ingredients
2 tbsp vegetable oil
1 tbsp chopped shallot
1 tbsp minced garlic
1 tsp chopped fresh chili (I doubled ... or quadrupled)
2 lbs chicken thighs and breasts, cut into bite-sized pieces
4 tbsp caramel sauce (recipes can be found online)
1/4 cup chicken stock
2 tbsp fish sauce
2 green onions, cut into 1/2" pieces
6 sprigs cilantro for garnish (I skipped)
1. Heat oil in frying pan over high heat.
2. Add shallot, garlic, chili, and ginger and stir-fry for 1 minute.
3. Add chicken, reduce heat, and saute in seasonings for 3 - 5 minutes.
4. Stir in caramel sauce, chicken stock, and fish sauce.
5. Reduce heat to low and cook until meat is tender and sauce clings to chicken, 20 to 30 minutes.
6. Stir in green onions.
7. Remove from heat and garnish with cilantro.
Fig, Prosciutto, and Arugula Salad
Somehow, over the weekend 4 figs managed to come home with me from Jean-Talon market. Already overwhelmed with the number of baked goods I had in my apartment, I decided a nice refreshing salad would be a good alternative to fig bars. Luckily, epicurious came to my rescue with a delicious and quick salad that even managed to use up some of my leftover prosciutto! The recipe below serves 4. I skipped on the fancy presentation and opted for chopped prosciutto.
One year ago: Egg and Pancetta Stuffed Tomatoes
Fig, Prosciutto, and Arugula Salad (from epicurious.com, originally Gourmet)
Ingredients
For vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil
the rest
2 large bunches arugula (about 1/2 pound total)
6 firm-ripe green or purple figs (about 1/2 pound)
6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
a piece Parmigiano-Reggiano (about 1/3 pound)
1. In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
2. Discard stems from arugula and transfer leaves to a large bowl.
3. Trim tough stem ends from figs and cut each fig into 8 wedges. 4. Chop prosciutto into strips.
5. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
6. Toss arugula with vinaigrette and mix in prosciutto.
7. Serve and top with figs and cheese.
One year ago: Egg and Pancetta Stuffed Tomatoes
Fig, Prosciutto, and Arugula Salad (from epicurious.com, originally Gourmet)
Ingredients
For vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil
the rest
2 large bunches arugula (about 1/2 pound total)
6 firm-ripe green or purple figs (about 1/2 pound)
6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
a piece Parmigiano-Reggiano (about 1/3 pound)
1. In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
2. Discard stems from arugula and transfer leaves to a large bowl.
3. Trim tough stem ends from figs and cut each fig into 8 wedges. 4. Chop prosciutto into strips.
5. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
6. Toss arugula with vinaigrette and mix in prosciutto.
7. Serve and top with figs and cheese.
Blueberry Rhubarb Deep Dish Pie
The original recipe for this makes 3 4.5" deep dish pies. If, like me, you decide that you'd rather just have one big pie, you'll notice that you have a little less filling than might otherwise be desired. However, if you take the pie to a party, you might also notice that it disappears rather quickly. So, this recipe is probably just fine for a 9" springform pan. It also makes it much easier to transport the pie!
One year ago: Penang-style Stir-fried Kuey Teow Noodles
Blueberry Rhubarb Pie (from Desserts for Breakfast)
Ingredients
for pastry:
2 cups (220g) AP flour
1/4 tspn salt
2/3 cups (150g) butter, cold
6-7 Tbspn ice cold water
for filling:
12 oz. (340g) rhubarb, chopped into small, 1/2" chunks
1 lb. (454g) blueberries
freshly grated zest of 1 orange
3 Tbspn orange juice
1/2 cup (100 gr) sugar
4 Tbspn corn starch
1 egg yolk
1 Tbspn heavy cream, and more for serving
turbinado sugar (I used confectioner's sugar)
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut the cold butter into the flour, until the size of small peas.
3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 400 degrees F.
6. Remove the dough from the refrigerator and roll it out, about 1/8" thick. Place dough into the pie plates (preferably springform), reserving the leftover dough for the lattice top. Keep the prepared dough cold.
7. To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
8. Spoon the filling into the pie crusts. Top with cut strips of pastry.
9. Whisk together the egg yolk and 1 Tbspn of heavy cream. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
10. Bake for 400 degrees F for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
11. Remove and let cool. Serve with a splash of heavy cream.
One year ago: Penang-style Stir-fried Kuey Teow Noodles
Blueberry Rhubarb Pie (from Desserts for Breakfast)
Ingredients
for pastry:
2 cups (220g) AP flour
1/4 tspn salt
2/3 cups (150g) butter, cold
6-7 Tbspn ice cold water
for filling:
12 oz. (340g) rhubarb, chopped into small, 1/2" chunks
1 lb. (454g) blueberries
freshly grated zest of 1 orange
3 Tbspn orange juice
1/2 cup (100 gr) sugar
4 Tbspn corn starch
1 egg yolk
1 Tbspn heavy cream, and more for serving
turbinado sugar (I used confectioner's sugar)
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut the cold butter into the flour, until the size of small peas.
3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 400 degrees F.
6. Remove the dough from the refrigerator and roll it out, about 1/8" thick. Place dough into the pie plates (preferably springform), reserving the leftover dough for the lattice top. Keep the prepared dough cold.
7. To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
8. Spoon the filling into the pie crusts. Top with cut strips of pastry.
9. Whisk together the egg yolk and 1 Tbspn of heavy cream. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
10. Bake for 400 degrees F for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
11. Remove and let cool. Serve with a splash of heavy cream.
Sunday, August 7, 2011
Creamy, Lemony Eggs with Prosciutto
I ran across this recipe while searching eatyourbooks.com for something to do with my leftover prosciutto. I love creamy scrambled eggs and the method for these results in a perfect velvety texture. I roughly scaled the recipe down for 2, but the original which serves 4 is included below. Don't forget the chives! The chives provide the perfect counterbalance to the lemony eggs!
One year ago: Corn and Tomato Gratin
Creamy, Lemony Eggs with Prosciutto (from Radically Simple)
Ingredients
170g thinly sliced prosciutto
6 extra-large eggs plus 3 egg whites
zest of 1 lemon
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2 tbsp unsalted butter, divided
3 tbsp chopped fresh chives
1. Line centers of 4 large plates with overlapping slices of prosciutto.
2. Combine eggs and whites and whisk until thoroughly mixed.
3. Add zest, juice, salt, and pepper and mix well.
4. Bring several inches of water to a boil in the bottom of a double boiler (I always make my own with a small pot and metal mixing bowl). Reduce heat to a simmer.
5. Melt 1 tbsp butter in top of double boiler.
6. Add eggs. Cook, stirring with a rubber spatula and adding remaining 1 tbsp butter as you go, until eggs have thickened and formed curds, up to 10 minutes.
7. Spoon eggs onto prosciutto and garnish with chives.
One year ago: Corn and Tomato Gratin
Creamy, Lemony Eggs with Prosciutto (from Radically Simple)
Ingredients
170g thinly sliced prosciutto
6 extra-large eggs plus 3 egg whites
zest of 1 lemon
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2 tbsp unsalted butter, divided
3 tbsp chopped fresh chives
1. Line centers of 4 large plates with overlapping slices of prosciutto.
2. Combine eggs and whites and whisk until thoroughly mixed.
3. Add zest, juice, salt, and pepper and mix well.
4. Bring several inches of water to a boil in the bottom of a double boiler (I always make my own with a small pot and metal mixing bowl). Reduce heat to a simmer.
5. Melt 1 tbsp butter in top of double boiler.
6. Add eggs. Cook, stirring with a rubber spatula and adding remaining 1 tbsp butter as you go, until eggs have thickened and formed curds, up to 10 minutes.
7. Spoon eggs onto prosciutto and garnish with chives.
Pesto and Prosciutto Stromboli
This post nicely corresponded with an abundance of pesto, so I rushed to take advantage of it. We picked up some fancy prosciutto from the Italian grocery store as well. The inside was every bit as delicious as you would expect (although perhaps a bit salty), but the dough that came with this recipe was all wrong for it. I'll leave it to your judgement as to which pizza dough recipe you'd like to use. If for some reason you're using a recipe that needs two rises, let the second one happen after you form the stromboli roll.
One year ago: Pad See Ew
Pesto and Prosciutto Stromboli (from Use Real Butter, originally Fine Cooking)
Ingredients
pizza dough
1/2 cup pesto
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
8-10 slices prosciutto
1. Roll dough into a thin rectangle (approximately 10×16 inches).
2. Spread the pesto in a thin layer over the dough, leaving a margin of an inch on the long side furthest from you.
3. Sprinkle mozzarella evenly over the dough.
4. Repeat with Parmesan cheese.
5. Layer prosciutto over the cheese.
6. From the end closest to you, roll the dough up like a carpet, tightly and evenly. Pinch the seam together with your fingers and then pinch the ends and tuck them under the loaf.
7. Place the loaves on parchment on a baking sheet seam side down and brush them with olive oil. Let rise again if needed.
8. Heat oven to 400°F. When the stromboli are ready, brush the dough once more with olive oil and slice three to four steam vent slits crosswise into each loaf with a knife down into the filling to release air pockets.
9. Bake for about 20 to 30 minutes until the bread is a rich golden brown.
10. Cool for 5 minutes once out of the oven and slice. Serve with tomato sauce on the side for dipping.
One year ago: Pad See Ew
Pesto and Prosciutto Stromboli (from Use Real Butter, originally Fine Cooking)
Ingredients
pizza dough
1/2 cup pesto
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
8-10 slices prosciutto
1. Roll dough into a thin rectangle (approximately 10×16 inches).
2. Spread the pesto in a thin layer over the dough, leaving a margin of an inch on the long side furthest from you.
3. Sprinkle mozzarella evenly over the dough.
4. Repeat with Parmesan cheese.
5. Layer prosciutto over the cheese.
6. From the end closest to you, roll the dough up like a carpet, tightly and evenly. Pinch the seam together with your fingers and then pinch the ends and tuck them under the loaf.
7. Place the loaves on parchment on a baking sheet seam side down and brush them with olive oil. Let rise again if needed.
8. Heat oven to 400°F. When the stromboli are ready, brush the dough once more with olive oil and slice three to four steam vent slits crosswise into each loaf with a knife down into the filling to release air pockets.
9. Bake for about 20 to 30 minutes until the bread is a rich golden brown.
10. Cool for 5 minutes once out of the oven and slice. Serve with tomato sauce on the side for dipping.
Chocolate Gravy
Given the lawsuits Nutella is facing, I should start by pointing out that there is nothing healthy about this recipe. However, it is creamy and chocolaty and sometimes that's what you need in the morning. Best of all, it's made entirely with ingredients you should have on hand. Serve on top of some fresh out of the oven biscuits. I scaled the recipe in half (original included below) and had more than enough for two people (probably 4 would've been okay!).
One year ago: Peppers Stuffed with Cherry Tomatoes and Basil
Chocolate Gravy (from Homesick Texan)
Ingredients
3/4 cup of sugar
1/4 cup of flour
1/4 cup of cocoa powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups of milk
1 teaspoon vanilla extract
1 tablespoon of butter
1. Mix together in a pot the sugar, flour, cocoa powder, salt and cinnamon (can sift if it’s too lumpy).
2. Add the milk and while stirring cook on medium heat until it thickens.
3. Stir in the vanilla and butter and serve immediately with biscuits.
One year ago: Peppers Stuffed with Cherry Tomatoes and Basil
Chocolate Gravy (from Homesick Texan)
Ingredients
3/4 cup of sugar
1/4 cup of flour
1/4 cup of cocoa powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups of milk
1 teaspoon vanilla extract
1 tablespoon of butter
1. Mix together in a pot the sugar, flour, cocoa powder, salt and cinnamon (can sift if it’s too lumpy).
2. Add the milk and while stirring cook on medium heat until it thickens.
3. Stir in the vanilla and butter and serve immediately with biscuits.
Thursday, August 4, 2011
Pork in Adobo Sauce
I found the taste of the sauce for this to be a bit more bitter than I was expecting, which may be due to some of my substitutions. However, it tasted fantastic with a little bit of cheese in a tortilla, so I'm sharing anyways! There's plenty of sauce leftover which she suggests freezing and saving for use with shredded meat (or I'm thinking ground beef) in tacos.
I made two changes to the recipe: (1) omitting the pork neck bones for lack of will to try tracking them down and (2) substituting vegetable oil for lard. The original is included below.
One year ago: Pasta with Roasted Red Peppers and Basil
Pork in Adobo Sauce (from The Essential Cuisines of Mexico)
Ingredients
1.5 - 1.8kg stewing pork with some fat, cut into 1 1/2" cubes
450g pork neck bones
1/2 white onion, sliced
2 garlic cloves
8 peppercorns
1 tbsp salt
Adobo Sauce
6 ancho chiles, seeds and veins removed
10 pasilla chiles, seeds and veins removed
1" piece of cinnamon stick, crushed
5 whole cloves, crushed
6 peppercorns, crushed
6 sprigs fresh thyme or 1/4 tsp dried
6 sprigs fresh marjoram or 1/4 tsp dried
1/4 tsp cumin seeds, crushed
6 cloves garlic, chopped
2 tbsp mild white vinegar
Final Stage
1/4 cup lard
2 Mexican bay leaves
2 tbsp sugar
3 cups reserved meat broth
salt to taste
2 cups thinly sliced white onion
1. Put meat, bones, onion, garlic, peppercorns, and salt into a large saucepan and barely cover with water. Bring meat to a boil, lower heat and simmer until just tender, about 35 minutes. Let meat cool in broth.
2. Meanwhile, toast chiles lightly. Cover with hot water and soak about 10 minutes.
3. Transfer chiles to blender with 1 cup of water. Add rest of adobo ingredients and blend to a fairly smooth texture.
4. Drain meat, reserving broth and set aside.
5. Melt lard in a large casserole. Add adobo sauce, bay leaves, and sugar and cook for about 15 minutes, stirring to avoid sticking until the sauce becomes a very dark red and thickens so it will barely slide off a spoon.
6. Gradually stir in broth and add salt as necessary.
7. Add meat and continue cooking the adobo sauce over low heat for another 10 minutes.
8. Serve topped with onion rings.
I made two changes to the recipe: (1) omitting the pork neck bones for lack of will to try tracking them down and (2) substituting vegetable oil for lard. The original is included below.
One year ago: Pasta with Roasted Red Peppers and Basil
Pork in Adobo Sauce (from The Essential Cuisines of Mexico)
Ingredients
1.5 - 1.8kg stewing pork with some fat, cut into 1 1/2" cubes
450g pork neck bones
1/2 white onion, sliced
2 garlic cloves
8 peppercorns
1 tbsp salt
Adobo Sauce
6 ancho chiles, seeds and veins removed
10 pasilla chiles, seeds and veins removed
1" piece of cinnamon stick, crushed
5 whole cloves, crushed
6 peppercorns, crushed
6 sprigs fresh thyme or 1/4 tsp dried
6 sprigs fresh marjoram or 1/4 tsp dried
1/4 tsp cumin seeds, crushed
6 cloves garlic, chopped
2 tbsp mild white vinegar
Final Stage
1/4 cup lard
2 Mexican bay leaves
2 tbsp sugar
3 cups reserved meat broth
salt to taste
2 cups thinly sliced white onion
1. Put meat, bones, onion, garlic, peppercorns, and salt into a large saucepan and barely cover with water. Bring meat to a boil, lower heat and simmer until just tender, about 35 minutes. Let meat cool in broth.
2. Meanwhile, toast chiles lightly. Cover with hot water and soak about 10 minutes.
3. Transfer chiles to blender with 1 cup of water. Add rest of adobo ingredients and blend to a fairly smooth texture.
4. Drain meat, reserving broth and set aside.
5. Melt lard in a large casserole. Add adobo sauce, bay leaves, and sugar and cook for about 15 minutes, stirring to avoid sticking until the sauce becomes a very dark red and thickens so it will barely slide off a spoon.
6. Gradually stir in broth and add salt as necessary.
7. Add meat and continue cooking the adobo sauce over low heat for another 10 minutes.
8. Serve topped with onion rings.
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