tag:blogger.com,1999:blog-24086615563510842472024-03-05T09:40:17.931-05:00Amy's Recipe BoxAmyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.comBlogger932125tag:blogger.com,1999:blog-2408661556351084247.post-81615708114077889252016-01-11T03:43:00.000-05:002016-01-11T03:43:28.913-05:00Chicken Breasts with Rosemary, Pine Nuts, and VerjuiceThis recipe requires a bit of planning ahead, but the extra effort makes for a delicious and easy weeknight dinner. This simple chicken preparation gives the chicken a rich, brown crust and packs in plenty of flavour. The salsa agresto is delicious with the chicken, but I think you could be equally happy without it. Verjuice is easy to find in Australia, but if it's harder to find where you are, I think a white wine would be easier than playing ingredient sleuth. Serve with some olive oil mashed potatoes and an arugula salad.<br />
<br />
One year ago: (on hiatus)<br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2014/01/tamarind-crab.html">Tamarind Crab</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2013/01/pureed-beets-with-yogurt-and-zaatar.html">Pureed beets with yogurt and za'atar</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2012/01/grilled-sausages-with-celery-root-salad.html">Grilled Sausages with Celery Root Salad and Hazelnuts</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2011/01/pad-thai.html">Pad Thai</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2010/01/spinach-quiche.html">Spinach Quiche</a><br />
<a href="http://smile.amazon.com/Maggies-Harvest-Maggie-Beer/dp/1920989544/ref=sr_1_1?s=books&ie=UTF8&qid=1452501273&sr=1-1&keywords=maggies+harvest"><br />
Chicken Breasts with Rosemary, Pine Nuts, and Verjuice (from Maggie's Harvest)</a><br />
<br />
<b>Ingredients</b><br />
1/3 cup (55g) raisins<br />
1/4 cup verjuice<br />
2 sprigs rosemary<br />
1/3 cup (80ml) extra virgin olive oil, divided<br />
pepper<br />
4 chicken breasts, skin on<br />
1/3 cup (50g) pine nuts<br />
1 tbsp butter<br />
sea salt flakes<br />
<a href="#Salsa">salsa agresto</a><br />
<br />
1. Soak the raisins in the verjuice overnight.<br />
2. Strip the rosemary leaves and reserve for another dish. Place stalks in a bowl with 60ml olive oil and a little pepper. Add chicken breasts and marinate for at least an hour (or overnight).<br />
3. Preheat oven to 220C. Moisten pine nuts with a little olive oil and roast for 5 minutes or until golden brown. Set aside.<br />
4. Heat butter until golden brown in a frying pan. Add remaining tbsp of olive oil to pan to keep it from burning. Salt chicken breasts and pan-fry skin-side down over medium heat for 6 to 10 minutes or until golden brown. Turn and cook for another 3 to 4 minutes or until cooked through. Set chicken aside.<br />
5. Discard any butter (or olive oil) in the pan and toss in raisins and verjuice. Deglaze over high heat until liquid reduces by half.<br />
6. Remove from heat and stir in pine nuts.<br />
7. Pour sauce over chicken and serve with salsa agresto.<br />
<br />
<b><a name = "Salsa">Salsa agresto</a></b><br />
1 cup (160g) almonds<br />
1 cup (100g) walnuts<br />
2 cloves garlic<br />
2 3/4 cups parsley leaves<br />
1/2 cup firmly packed basil leaves<br />
1 1/2 tsp sea salt flakes<br />
pepper<br />
3/4 cup extra virgin olive oil<br />
3/4 cup verjuice<br />
<br />
1. Preheat oven to 200C. Roast almonds and walnuts for 5 minutes.<br />
2. Blend nuts, garlic, herbs, salt, and 6 grinds of pepper in food processor with a little of the olive oil.<br />
3. With the motor running, add the remaining olive oil and verjuice until a pesto-like consistency.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-52227869951409980152016-01-09T19:12:00.002-05:002016-01-09T19:12:34.660-05:00Porterhouse steak with pan-seared cherry tomatoesThis dish showcases the bounty of summer for a quick and easy dinner that's full of flavour. Even my tomato-averse husband enjoyed the sauce paired with the steak. Be careful when digging in as some of the little tomatoes have a tendency to spray everywhere. I added a sliced chili pepper and a bit of balsamic just to give the sauce even a bit more depth, but I think it would be fine omitted as well.<br />
<br />
One year ago: (on hiatus)<br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2014/01/peanut-crusted-lamb-kebabs-in-style-of.html">Peanut-Crusted Lamb Kebabs in the Style of Burkina Faso</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2013/01/roast-chicken-with-sumac-zaatar-and.html">Roast Chicken with Sumac, Za'atar and Lemon</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2012/01/pork-tenderloin-in-creamy-mustard-sauce.html">Pork Tenderloin in Creamy Mustard Sauce</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2011/01/minestrina-tricolore-potato-soup-with.html">Minestrina Tricolore</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2010/01/corn-and-black-bean-tamale-pie.html">Corn and Black Bean Tamale pie</a><br />
<a href="http://www.amazon.com/Epicurious-Cookbook-Best-Loved-Four-Fork-Weeknights-ebook/dp/B009FKXUGW/ref=sr_1_1?s=books&ie=UTF8&qid=1452384050&sr=1-1&keywords=epicurious+cookbook"><br />
Porterhouse steak with pan-seared cherry tomatoes (from The Epicurious Cookbook)</a><br />
<br />
<b>Ingredients</b><br />
3 tbsp olive oil, divided<br />
2 porterhouse steaks (1 3/4 lbs each)<br />
4 tsp kosher salt<br />
1 1/2 tsp pepper<br />
6 large garlic cloves, thinly sliced<br />
4 (1/2 pint) containers mixed cherry tomatoes<br />
6 sprigs fresh thyme<br />
1 - 2 red chilies, thinly sliced (optional)<br />
1 1/2 cups coarsely torn fresh basil<br />
1 - 2 tbsp balsamic vinegar (optional)<br />
<br />
1. Preheat oven to 375F.<br />
2. Heat 1 tbsp oil in a cast iron skillet over medium-high heat.<br />
3. Meanwhile pat steaks dry and sprinkle with salt and pepper. <br />
4. Sear steaks one at a time, turning once, until well browned, ~10 minutes.<br />
5. Transfer steaks to a shallow baking dish and cook in oven until thermometer reads, 110 - 120F, depending on desired level of doneness, ~6 minutes.<br />
6. Transfer to a platter and let steaks rest for 15 minutes.<br />
7. While steaks rest, pour oil off from skillet and add remaining 2 tbsp. Heat over medium-high heat.<br />
8. Add garlic and saute until golden. Remove with slotted spoon.<br />
9. Add tomatoes, thyme, and chili if using. Season with salt and pepper and cook until tomatoes begin to wilt, 2 minutes.<br />
10. Remove from heat and stir in any steak juices from the platter. Scatter basil over tomatoes and add balsamic to taste if using. <br />
11. Spoon tomato sauce over steaks and serve.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-38336825303856527462016-01-09T18:43:00.001-05:002016-01-09T18:43:46.731-05:00Stir-fried Chicken with Lemongrass and ChilesThis was the last dish we made before heading off for vacation in Cambodia and Thailand. I had low expectations for it because it was one of those low effort dishes just to have something to eat before leaving. But quick and easy doesn't mean a dish isn't delicious and the sauce on this dish is outstanding with its pairing of onions, lemongrass, and chilies. I have a vague recollection that we added something green to the mix so I wouldn't have to bother with a side dish and that it worked really well, but I don't recall what it was (maybe bok choy). Happy New Year!<br />
<br />
One year ago: (on hiatus)<br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2014/01/loin-lamb-chops-with-apricot-sauce.html">Loin lamb chops with apricot sauce</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2013/01/boiled-beef-slices-in-fiery-sauce.html">Boiled Beef Slices in a Fiery Sauce</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2012/01/spiced-braised-nyonya-pork.html">Spiced Braised Nyonya Pork</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2011/01/greek-style-penne-with-lamb-parsnips.html">Greek Style Penne with Lamb, Parnsips, Cinnamon and Feta</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2010/01/spinach-and-cheese-strata.html">Spinach and Cheese Strata</a><br />
<br />
<a href="http://www.amazon.com/Pleasures-Vietnamese-Table-Reminiscences-Vietnams/dp/0060192585/ref=sr_1_1?s=books&ie=UTF8&qid=1452382308&sr=1-1&keywords=pleasures+of+the+vietnamese+table">Stir-fried Chicken with Lemongrass and Chiles (from Pleasures of the Vietnamese Table)</a><br />
<br />
<b>Ingredients</b><br />
2 tsp cornstarch<br />
1 tbsp water<br />
2/3 lb boneless, skinless chicken (thigh or breast), cut into thin bite-sized strips<br />
3 tbsp vegetable oil, divided<br />
2 cloves garlic, chopped<br />
2 tsp chopped fresh chilies or dried flakes<br />
2 lemongrass stalks, white part only, finely chopped (~1/4 cup), divided<br />
1 yellow onion, thinly sliced lengthwise (1 cup)<br />
1/2 cup chicken broth<br />
1 tbsp fish sauce<br />
1 tsp sugar<br />
2 tsp caramel sauce OR 1 tsp light brown sugar<br />
5 sprigs cilantro, cut into 2" lengths<br />
<br />
1. Combine cornstarch, water and chicken in bowl. Toss to coat and marinate for 15 minutes.<br />
2. Heat 1 1/2 tbsp oil in skillet over high heat. Add chicken and stir until edges turn white, ~ 3 minutes. Transfer to plate.<br />
3. Wipe pan clean and add remaining 1 1/2 tbsp oil and heat over moderate heat.<br />
4. Add garlic, chiles, and HALF of lemongrass and stir until fragrant, ~10 seconds.<br />
5. Add onion and chicken stock and cook until onion is soft, ~10 minutes.<br />
6. Stir in chicken, remaining lemongrass, fish sauce, sugar, and caramel sauce and cook until chicken is cooked through, ~ 3 to 4 minutes.<br />
7. Transfer to a plate, garnish with cilantro, and serve.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-58552411977020844442015-12-17T02:20:00.000-05:002015-12-17T02:20:03.685-05:00Danielle's sweet potato gratinIt's nearly summer here and the mercury is climbing, but for some reason our vegetable box keeps including sweet potatoes. On the one hand, it's given me a new appreciation for a vegetable I rarely seek out. On the other hand, this dish feels more in tune with seasons in the Northern hemisphere than here where it's expected to reach 40C this weekend. Unlike many Thanksgiving side dishes, this recipe doesn't feel the need to add more sweetness to the sweet potatoes. I paired it with balsamic-glazed steak on a bed of rocket (arugula!) which worked beautifully. In a colder climate, some roasted meat would be a great, comforting pairing.<br />
<br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/12/sole-stuffed-with-crab.html">Sole Stuffed with Crab</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/12/galveston-crab-cakes.html">Galveston Crab Cakes</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/12/quick-and-easy-chinese-greens.html">Quick and Easy Chinese Greens</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/12/goat-cheese-and-asparagus-risotto.html">Goat Cheese and Asparagus Risotto</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/12/pasta-with-sundried-tomatoes-and-pine.html">Pasta with Sundried Tomatoes and Pine Nuts</a><br />
<br />
<a href="http://smile.amazon.com/Ottolenghi-Cookbook-Yotam/dp/160774418X/ref=sr_1_1?ie=UTF8&qid=1450336586&sr=8-1&keywords=ottolenghi">Danielle's sweet potato gratin (from Ottolenghi)</a><br />
<br />
<b>Ingredients</b><br />
6 medium sweet potatoes (1.5kg)<br />
5 tbsp roughly chopped sage or thyme<br />
6 garlic cloves, minced<br />
2 tsp coarse salt<br />
1/2 tsp freshly ground black pepper<br />
250 ml whipping cream<br />
<br />
1. Preheat oven to 200C. <br />
2. Wash the potatoes, but don't peel. Cut them into disks 5mm thick.<br />
3. In a bowl, mix together sweet potatoes, sage, garlic, salt and pepper. <br />
4. Arrange the sweet potato in a deep ovenproof dish by packing them standing up next to each other. Any extra garlic or sage can go on top.<br />
5. Cover dish with foil, place in oven and roast for 45 minutes.<br />
6. Remove foil and pour cream over the potatoes. Roast, uncovered for 25 minutes until tender. Serve.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-78464402203675856042015-12-11T03:21:00.001-05:002015-12-11T03:21:50.250-05:00Pork Tenderloin Roulade Stuffed with Herbed Spinach with a Quick Pan SauceThis recipe is a little bit fussy, but still quick enough for a weeknight dinner and elegant enough for company ... and you can get out some of the frustrations of the day when you pound out the meat! Don't skip on the pan sauce.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com.au/2014/12/pork-with-onions-vinegar-and-coconut.html">Pork Vindaloo</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/12/kale-greens-in-coconut-milk.html">Kale Greens in Coconut Milk</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/12/black-pepper-crab.html">Black Pepper Crab</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/12/red-braised-pork.html">Red Braised Pork</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/12/chocolate-cinnamon-cream-scones.html">Chocolate Cinnamon Cream Scones</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/12/mediterranean-couscous-and-lentil-salad.html">Mediterranean Couscous and Lentil Salad</a><br />
<br />
<a href="http://smile.amazon.com/All-About-Roasting-Approach-Classic/dp/039306526X/ref=sr_1_1?ie=UTF8&qid=1449821365&sr=8-1&keywords=all+about+roasting">Pork Tenderloin Roulade Stuffed with Herbed Spinach with a Quick Pan Sauce (from All About Roasting)</a><br />
<br />
<b>Ingredients</b><br />
1 1/2 tbsp unsalted butter<br />
1/4 cup finely chopped shallots<br />
2 tsp thyme leaves, roughly chopped<br />
1/4 tsp crushed red pepper flakes<br />
kosher salt and pepper<br />
5 ounces baby spinach<br />
1 tbsp finely chopped parsley, dill, and/or basil<br />
2 tbsp grated Parmigiano-Regianno<br />
2 tbsp pine nuts, toasted and chopped<br />
pinch of freshly grated nutmeg<br />
1 pork tenderloin (1 - 1 1/4 lbs)<br />
1 tbsp olive oil<br />
<u>Sauce</u><br />
1 tbsp unsalted butter<br />
1 tbsp finely chopped shallots<br />
2 tbsp brandy or sherry<br />
3/4 cup chicken broth<br />
2 tbsp creme fraiche or heavy cream<br />
<br />
1. Preheat oven to 325F.<br />
2. Heat butter in a medium skillet over medium heat. Add shallots, thyme, and red pepper flakes. Season with salt and pepper. Cook until tender, 3 minutes.<br />
3. Add spinach to pan and pinch of salt. Toss until wilted, 2 minutes. Remove from heat and set aside to cool.<br />
4. Squeeze excess liquid from spinach and stir in herbs, Parmigiano, pine nuts, and nutmeg.<br />
5. Butterfly the tenderloin by making a horizontal incision down the entire length in the center stopping about 1/2" before you cut the tenderloin in two. Open it like a book. Lay a piece of plastic wrap over the surface and use a meat pounder or small heavy pan to flatten it until 1/4" - 1/2" thick.<br />
6. Season tenderloin with salt and pepper and use a spatula to spread the stuffing over the pork, leaving a 1.5" - 2" border along the far edge of the meat. Starting at the edge closest to you, roll into a tube shape and secure with kitchen string ever 2" to 3".<br />
7. Heat a large oven-safe skillet over medium-high heat. Add oil and sear pork, turning with tongs to brown all sides but one, ~8 minutes total. Turn pork onto the last side and transfer to the oven.<br />
8. Roast pork, turning once after 10 minutes, and cook until thermometer registers 140 - 145F, ~ 18 - 24 minutes.<br />
9. Transfer pork seam side down to a carving board and let rest.<br />
10. Add butter to the skillet and return to medium heat. Add shallots and saute until softened, ~2 minutes.<br />
11. Add brandy, scrape pan, and cook until evaporated, ~1 minute.<br />
12. Add chicken broth and simmer until reduced by half, ~ 4 minutes.<br />
13. Add creme fraiche and simmer 1 - 2 minutes.<br />
14. Slice pork into 1/2" thick slices. Arrange 2 - 4 slices on a plate and spoon sauce on top. Serve.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-19158500505257721902015-12-11T02:22:00.000-05:002015-12-11T02:22:42.493-05:00Basil, Anchovy, and Zucchini PastaIt feels strange to be enjoying the bounty of summer produce in December, but here with are with an abundance of greens and zucchini. I've never tried growing zucchini so I've never felt the pain of garden overload, but our CSA box seems to want to share it nonetheless. I had a zucchini recipe earmarked in Essentials of Classic Italian Cooking, but when I went to make it, I realized we were out of eggs. This one became the hasty backup and to be honest, I was a bit suspicious of how much I'd like it. I shouldn't have worried though. It's an explosion of cheesy pasta with plenty of umami thanks to the anchovies. It's also a great quick and easy dinner option for those days when you want to minimize cook time and heat in the kitchen.<br />
<br />
Note the recipe calls for small zucchini. Ours were big, so I sliced them before boiling. I've also simplified a bit to only dirty one pot.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com.au/2014/12/lemon-rosemary-chicken.html">Lemon Rosemary Chicken</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/12/sole-stuffed-with-crab.html">Sole Stuffed Crab</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/12/galveston-crab-cakes.html">Galveston Crab Cakes</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/12/pork-meatball-banh-mi.html">Pork Meatball Banh Mi</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/12/baked-green-lasagne-with-meat-sauce.html">Baked Green Lasagne with Meat Sauce</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/12/arugula-and-cheese-pseudo-frittata.html">Arugula and Cheese Pseudo Frittata</a><br />
<br />
<a href="http://smile.amazon.com/Maggies-Harvest-Maggie-Beer/dp/1920989544/ref=sr_1_1?ie=UTF8&qid=1449818263&sr=8-1&keywords=maggie%27s+harvest">Basil, Anchovy, and Zucchini Pasta (from Maggie's Harvest - a gorgeous Australian cookbook!)</a><br />
<br />
<b>Ingredients</b><br />
400g (about 12) small zucchini, ~8cm long<br />
sea salt<br />
500g pasta<br />
extra virgin olive oil<br />
juice of 1 lemon<br />
freshly ground black pepper<br />
12 anchovy fillets, chopped<br />
20 basil leaves<br />
100g freshly grated pecorino<br />
<br />
1. Bring a large pot of water to a boil. Add salt and cook the zucchini for a few minutes.<br />
2. Remove the zucchini with a slotted spoon and set aside to cool.<br />
3. Meanwhile, add pasta to the boiling water and cook until al dente. Drain, reserving a bit of pasta water, and transfer to a serving bowl.<br />
4. Slice the zucchini into 2 or 3 pieces, drizzle with olive oil and lemon juice, and grind on black pepper. Add zucchini to pasta.<br />
5. Toss anchovies in pasta with basil, pecorino, and another drizzle of olive oil. If the pasta need moistening, add some of the reserved water. Serve.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-3306637490902948102015-11-10T03:22:00.001-05:002015-11-10T03:22:57.307-05:00Herb and Garlic Roasted Poulet RougeI'm seasonally confused right now. Allegedly, it's spring here, but the calendar month certainly seems like it should be fall. The weather's not a straight-forward indication either: yesterday it was 32C outside and today it's only 15C. Our vegetable box seems to be sharing my seasonal confusion as we keep getting sweet potatoes and kale, so I find my cooking continually veering towards fall. This dish in particular feels like I veered towards Thanksgiving, especially after I paired it with a <a href="http://www.ottolenghi.co.uk/roasted-sweet-potato-with-pecan-and-maple-method-shop">roasted sweet potato recipe</a> from Ottolenghi and wilted kale from Nopi. Perhaps it's a good thing though that it was a mini-Thanksgiving feast since I'll be spending Thanksgiving in Madrid and this chicken exceeded my expectations for flavor. Crispy skin, bright herbs, plenty of garlic, and oh so moist. Maybe I should've expected that based on the amount of butter? But my immediate reaction was that I need to make this recipe again. That doesn't happen too often, especially with chicken! It does require a bit of planning ahead because ideally you want to brine the chicken the night before, but nothing is terribly complex. If the amounts feel odd, it's because the brine was originally meant for a turkey (multiply by five for a turkey!) and I scaled down to 1 chicken (the original recipe calls for two).<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com.au/2014/11/braised-pork-shoulder-with-pears-and.html">Braised Pork Shoulder with Pears and Thyme</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/11/steamed-fish-curry.html">Steamed Fish Curry</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/11/chicken-fricassee-with-porcini.html">Chicken Fricassee </a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/11/chipped-beets-and-beet-greens.html">Chipped Beets and Beet Greens</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/11/cappucinno-fudge-cheesecake.html">Cappuccino Fudge Cheesecake</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/11/chocolate-layer-cake.html">Chocolate Layer Cake</a><br />
<br />
<a href="http://smile.amazon.com/Pickles-Pigs-Whiskey-Recipes-Favorite/dp/1449428800/ref=sr_1_1?ie=UTF8&qid=1447142844&sr=8-1&keywords=pickles+pigs">Herb and Garlic Roasted Poulet Rouge (from Pickles, Pigs, and Whiskey)</a><br />
<br />
<b>Ingredients</b><br />
<u>Brine</u><br />
8 cups very warm water<br />
7/10 cup salt<br />
4/5 cup Worcestershire sauce<br />
4 sprigs thyme<br />
2 dried bay leaves<br />
1.6 tbsp chopped fresh sage<br />
1/5 cup hot sauce<br />
1.6 tbsp black peppercorns, toasted and crushed<br />
<u>Chicken</u><br />
1 whole chicken (3 to 4 lbs)<br />
3/8 cup unsalted butter, softened<br />
1 1/4 tsp salt, divided<br />
2 tsp freshly ground pepper, divided<br />
1 tsp minced garlic<br />
1 tbsp minced mixed fresh herbs of your choice (I think I had closer to 3)<br />
1/2 large yellow onion, quartered<br />
1 celery stalk, chopped<br />
3 cloves garlic, sliced<br />
1 tsp fresh thyme leaves<br />
1 1/2 tbsp olive oil<br />
1 tbsp all-purpose flour<br />
<br />
1. To make the brine: In a pot large enough to hold the chicken, combine water and salt and stir until it has dissolved. Stir in Worcestershire, thyme, bay leaves, sage, hot sauce, and peppercorns.<br />
2. Remove the giblets from the chicken and submerge in brine. Add more water if bird is not fully covered. Cover and refrigerate overnight.<br />
3. Preheat oven to 425F.<br />
4. Remove chicken from brine and pat dry.<br />
5. Mix butter with 1/2 tsp salt, 1 tsp pepper, minced garlic, and fresh herbs. Set 1 1/2 tbsp of flavored butter aside. Rub the rest of the butter under the skin of the chickens (above the breasts).<br />
6. Toss onion, celery, sliced garlic, thyme, 3/4 tsp salt, and 1 tsp pepper with olive oil in a bowl. Stuff chicken cavity with mixture.<br />
7. Rub outside of chicken with reserved 1 1/2 tbsp flavored butter and place chicken in a baking dish.<br />
8. Bake for 20 minutes or until skin changes color.<br />
9. Lower heat to 375F and cook for additional 20 minutes or until thigh reaches an internal temperature of 160F.<br />
10. Turn on the broiler for a couple of minutes until chicken is a rich brown.<br />
11. Transfer chicken to a cutting board and let rest 5 minutes before carving.<br />
12. Pour cooking juices into a small saucepan and slowly whisk in flower over medium heat until gravy thickens.<br />
13. Serve gravy over roasted chicken.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-77081261614909944292015-11-10T02:18:00.001-05:002015-11-10T02:18:36.929-05:00Cardamom Pepper SteakI firmly believe that less is almost always more when it comes to a beautiful piece of steak, but I generally can't resist the urge to try something new. It doesn't get much simpler than this, but the heady cardamom adds a wonderful something extra to a good grilled steak. With all the time and energy you've saved on the main, you'll have plenty to create some delicious, more traditional Indian side dishes.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com.au/2014/11/roasted-black-cod-with-bok-choy-and-soy.html">Roasted Black Cod with Bok Choy and Soy Caramel Sauce</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/11/fennel-and-feta-with-pomegranate-seeds.html">Fennel and Feta with Pomegranate Seeds and Sumac</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/11/pot-roast-studded-with-almonds-and-bacon.html">Pot Roast Studded with Almonds and Bacon</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/11/chocolate-pumpkin-cake.html">Chocolate Pumpkin Cake</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/11/blue-cheese-and-red-potato-tart.html">Blue Cheese and Red Potato Tart</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/11/asparagus-oka-pine-nuts-and-lemon-pasta.html">Asparagus, Oka, Pine Nuts and Lemon Pasta</a><br />
<br />
<a href="http://smile.amazon.com/Indian-Cooking-Unfolded-Recipes-Ingredients/dp/0761165215/ref=sr_1_1?ie=UTF8&qid=1447139737&sr=8-1&keywords=indian+cooking+unfolded">Cardamom Pepper Steak (from Indian Cooking Unfolded)</a><br />
<br />
<b>Ingredients</b><br />
1 tbsp black peppercorns<br />
1 tsp cardamom seeds<br />
1 tsp coarse salt<br />
4 filet mignons (3 - 3.5" thick, 6 to 8 oz)<br />
<br />
1. Preheat a grill to high.<br />
2. Grind peppercorns and cardamom seeds in a spice or coffee grinder until consistency of coarsely ground black pepper. Stir in salt.<br />
3. Rub spice blend into both sides of steaks.<br />
4. Sear meat on grill to desired level of doneness. He suggests 8 to 12 minutes per side.<br />
Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-30347835508601077162015-10-19T03:04:00.000-04:002015-10-19T03:04:15.156-04:00Massaman Lamb Curry with Sweet PotatoThai food is one of those few foods that I still don't feel guilty about ordering for delivery when I'm too lazy to cook (sushi is the other big one), because I know they'll do a better job than me. I should just enjoy that state, but for some reason, I still feel the need to try to improve my Thai skills. After a couple of months in Australia, I decided I needed some local cookbooks to better acquaint me with the local produce, seafood, and cuts of meat. Spirit House popped up a few times in my review of cookbooks and I was drawn to the fact that that was also the name of where we got married. So far, the cookbook seems very accessible for a Thai book, often blending Australian ingredients with Thai flavours. Massaman curry is generally made with beef and potatoes, but lamb and sweet potato make a great variation (not to mention I had both on hand!). The recipe called for lamb leg, but I had stewing lamb (from the shoulder), so I significantly increased the cook time (think 2 hours for the first simmer) to ensure that my meat was perfectly tender. I found the sauce was a little on the thin side (although the coconut milk was also very thin) which seems to be the style here so I reduced further (actually a little too much!). The notes say making this ahead improves the flavor, so I did so. I haven't made it multiple times though so I can't compare! The end result was just as satisfying though as I hoped it would be. I'm eager to try more from this book.<br />
<br />
Two years ago: <a href="http://boitearecettes.blogspot.com/2013/10/duck-burgers-with-shiitake-mushroom.html">Duck Burgers with Shiitake Mushroom Ketchup</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com/2012/10/duck-stew-with-black-cardamom-and.html">Duck Stew with Black Cardamom and Cherries</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com/2011/10/lamb-stir-fry.html">Lamb Stir-Fry</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com/2010/10/celebration-yellow-rice.html">Celebration Yellow Rice</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com/2009/10/stuffed-zucchini.html">Stuffed Zucchini</a><br />
<br />
<a href="http://smile.amazon.com/Spirit-House-Cooking-Helen-Brierty/dp/174110145X/ref=sr_1_1?ie=UTF8&qid=1445237679&sr=8-1&keywords=spirit+house+thai+cookbook">Massaman Lamb Curry with Sweet Potato (from Spirit House)</a><br />
<br />
<b>Ingredients</b><br />
2 tbsp vegetable oil<br />
500g lamb leg, diced (see notes if using shoulder)<br />
1 large onion, chopped<br />
1 large sweet potato, cut into bite-sized dice<br />
2 cups coconut milk<br />
2 tbsp <a href="#Massaman"> Massaman Curry Paste</a><br />
1/2 cup roasted, unsalted peanuts<br />
2 tbsp palm sugar<br />
2 tbsp fish sauce<br />
1/4 cup tamarind water<br />
Cooked jasmine rice<br />
<br />
1. Heat oil in wok and sear the meat.<br />
2. Add onion and cook for about half a minute.<br />
3. Add enough water to cover, bring to a boil and simmer 15 minutes. (If doing the longer simmer, you'll want to cover.)<br />
4. Add the sweet potatoes, cover the wok and simmer until partially cooked, 5 minutes.<br />
5. Strain out meat and vegetables, reserving the broth to thin the sauce later if necessary (it wasn't for me).<br />
6. Pour thick coconut cream from top of milk into the now empty wok, stir in curry paste, and cook for 5 minutes.<br />
7. Mix in sweet potato, meat, and peanuts. Stir in rest of coconut milk, sugar, fish sauce, and tamarind, stirring to dissolve sugar.<br />
8. Simmer until potatoes are cooked, about 10 minutes. Serve with rice.<br />
<br />
<a name = "Massaman">Massaman Curry Paste</a><br />
<b>Ingredients</b><br />
10g dried red chiles<br />
2 cardamom seeds, roasted<br />
1 1/4 tsp cumin seeds, roasted<br />
1 1/2 tsp coriander seeds, roasted<br />
1 1/2 tsp shrimp paste, roasted<br />
1/4 tsp whole black peppercorns<br />
2 cloves<br />
1/4 tsp ground cinnamon<br />
1 stalk lemongrass, finely sliced<br />
1 tbsp peeled and finely chopped galangal<br />
1/4 cup finely chopped garlic<br />
1/3 cup finely chopped red onion<br />
<br />
1. Soak chilies in hot water for 30 minutes. Remove from water and chop finely.<br />
2. Combine roasted spices, peppercorns, cloves and cinnamon and pound in a mortar and pestle. (I cheated and used a mini food processor.)<br />
3. Add remaining ingredients and process to a paste, using some of the soaking water if necessary.<br />
<br />
Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-21156753317791670222015-10-19T02:32:00.000-04:002015-10-19T02:32:36.965-04:00Curried Shrimp Salad with Avocado and OrangeGrowing up, I wasn't a big fan of mayonnaise, so the idea of a salad like this would've just made me turn up my nose. I blame the french fries in Montreal (and perhaps discovering that Miracle Whip wasn't really mayonnaise?) for helping me overcome my aversion. The first time I saw them, I couldn't think of a worse thing to do to french fries. A year or so later? I caught myself asking for mayonnaise when I was served fries in the US. I'm glad I've moved on because it's opened up some delicious dishes to me. This one in particular caught my eye while trying to avoid heating up the house during a heat wave (I realize that those of you heading into winter may not appreciate this as much ... or maybe you will!). Of course, the heat wave broke an hour or so before dinner (Melbourne seems to be fond of extreme temperature shifts), so my efforts were for naught, but this fresh salad hit the spot with plenty of fruit and vegetables to balance out the creamy shrimp.<br />
<br />
She calls for boiling and chilling the shrimp yourself to add more flavour. You certainly can (and I did), but it does take this dish from super quick and easy to a bit more planning required. You first need to simmer a quick stock with 1 carrot, 1 celery stick, 1 lemon, 1/2 sweet onion, 2 bay leaves, and some salt for 10 minutes. You take some of the stock out and chill it so it can serve as the ice bath for the shrimp (using ice in ziplock bags so you don't dilute it). The rest of the stock you use to boil the shell on shrimp in for 1 minute, before you chill them, then peel and devein. I'm sure it added flavour, it's just a little bit fussy for a weeknight. So the quick and easy version below? Just buy some cooked shrimp.<br />
<br />
Two years ago: <a href="http://boitearecettes.blogspot.com/2013/10/summer-king-salmon-kebabs.html">Summer King Salmon Kebabs</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com/2012/10/indonesian-spice-cake.html">Indonesian Spice Cake</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com/2011/10/sweet-and-sour-napa-cabbage.html">Sweet and Sour Napa Cabbage</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com/2010/10/beef-rendang.html">Beef Rendang</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com/2009/10/mint-brownies.html">Mint Brownies</a><br />
<br />
<a href="http://smile.amazon.com/Lighten-Up-Yall-Southern-Wholesome/dp/1607745739/ref=sr_1_1?ie=UTF8&qid=1445236030&sr=8-1&keywords=lighten+up+y%27all">Curried Shrimp Salad with Avocado and Orange (from Lighten Up Y'all)</a><br />
<br />
<b>Ingredients</b><br />
1 tbsp finely chopped sweet onion<br />
1/4 cup mayonnaise (she calls for light because it is a "light" cookbook, but you know I can't endorse that)<br />
2 tbsp finely chopped celery<br />
1 1/2 tsp curry powder<br />
1 lb cooked and chilled shrimp, peeled and deveined<br />
1 tbsp chopped parsley<br />
1 tbsp chopped mint<br />
grated zest of 2 oranges, with fruit set aside<br />
1 avocado, seeded and chopped<br />
5 oz arugula<br />
grated zest and juice of 1 lemon<br />
kosher salt and pepper<br />
<br />
1. Place onion in a medium microwave-safe bowl. Microwave on high until just tender, 25 seconds. (You can also sweat in a skillet, but why not save a dish?)<br />
2. Let onion cool slightly, then add mayo, celery, and curry powder. Stir to combine.<br />
3. Add shrimp, parsley, mint, and grated orange zest to mayo and season with salt and pepper.<br />
4. Separate orange into segments. You can use the knife to slice off the top and bottom and then cut around or if yours is easy enough to peel, you can do it by hand.<br />
5. Combine avocado, orange segments, and arugula in medium bowl. Season with salt and pepper and toss.<br />
6. Pile salad among 6 plates, top with spoonful of shrimp, and serve.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-10865353116674991862015-10-17T18:44:00.000-04:002015-10-17T18:44:22.525-04:00Chipotle Chicken with Creamy Spinach and Sweet PotatoesOriginally, this recipe calls for broiling the chicken which I assume would give it a nicer sear, but as mentioned before, we don't have a broiler on our oven (only a "grill") which doesn't exactly work for making a sauce out of this. It's all for the better because baking instead allowed me to add some sweet potatoes to the mix that works very well with the smoky chipotles. Note for the spinach that baby spinach here is going to become a mushy mess. Use regular spinach or might I suggest even kale or some chard?<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com.au/2014/10/persimmon-and-pomegranate-salad-with.html">Persimmon and Pomegranate Salad with Arugula and Hazelnuts</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/10/turkey-and-sweetcorn-meatballs-with.html">Turkey and Sweetcorn Meatballs with Roasted Peppers</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/10/aromatic-green-beans-with-pounded.html">Aromatic Green Beans with Pounded Mustard and Cardamom</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/10/pork-in-green-peanut-sauce.html">Pork in Green Peanut Sauce</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/10/apple-and-cheddar-scones.html">Apple and Cheddar Scones</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/10/breakfast-tacos.html">Breakfast Tacos</a><br />
<br />
<a href="http://smile.amazon.com/Rick-Baylesss-Mexican-Kitchen-World-Class/dp/0684800063/ref=sr_1_1?s=books&ie=UTF8&qid=1445121512&sr=1-1&keywords=mexican+kitchen">Chipotle Chicken with Creamy Spinach and Sweet Potatoes (adapted from Rick Bayless's Mexican Kitchen)</a><br />
<br />
<b>Ingredients</b><br />
2 to 3 canned chipotle chiles en adobo finely chopped<br />
1 1/4 cups whipping cream or creme fraiche, divided<br />
4 medium-large boneless, skinless chicken breast halves<br />
1 to 2 lbs sweet potatoes, peeled and sliced 1/4" thick<br />
olive oil<br />
1/4 cup chicken broth<br />
6 cups (about 10 ounces) stemmed spinach, rinsed<br />
salt<br />
<br />
1. Combine chopped chipotle with 2 tbsp cream. Smear over chicken breasts and refrigerate for several hours if time permits.<br />
2. Preheat oven to 425F.<br />
3. Toss sweet potatoes in olive oil and salt and arrange in a single layer on a baking sheet.<br />
4. Lay chicken breasts in a baking dish just large enough to hold them.<br />
5. Roast chicken and sweet potatoes in oven for 20 to 25 minutes or until cooked. After 10 minutes, flip chicken and add remaining 1 cup plus 2 tbsp around the chicken.<br />
6. Keep chicken and sweet potatoes warm while you make the sauce and spinach.<br />
7. Pour cream mixture into a saucepan and add broth and spinach. Bring to a boil over high heat and cook until spinach is wilted and cream is reduced and thick, 3 minutes.<br />
8. Spoon sauce around chicken and sweet potatoes and serve.<br />
<br />
Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-64204338675737192922015-10-17T18:26:00.000-04:002015-10-17T18:26:46.817-04:00Creamy Wild Salmon with KaleAs we settled into Melbourne, this is one of the first recipes I thought of to make. I was missing the Indian food I normally cooked, but not quite equipped to make most of my Indian food dishes. This recipe was a nice compromise. Be sure to serve with rice to soak up the rich coconut sauce.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com.au/2014/10/sauteed-skate-with-parsnip-puree.html">Sauteed Skate with Parsnip Puree, Brussels Sprouts</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/10/portobello-mushrooms-with-pearl-barley.html">Portobello Mushrooms with Pearl Barley and Preserved Lemon</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/10/pureed-mustard-greens-with-clarified.html">Pureed Mustard Greens with Clarified Butter Sauce</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/10/pinon-breaded-chicken-with-ancho-chile.html">Pinon-Breaded Chicken with Cranberry Salsa</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/10/refried-bean-enchiladas.html">Refried Bean Enchiladas</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/10/mexican-rice.html">Mexican Rice</a><br />
<br />
<a href="http://smile.amazon.com/Indian-Cooking-Unfolded-Featuring-Ingredients-ebook/dp/B00ANRPYC4/ref=sr_1_1?s=books&ie=UTF8&qid=1445120300&sr=1-1&keywords=indian+cooking+unfolded">Creamy Wild Salmon with Kale (from Indian Cooking Unfolded)</a><br />
<br />
<b>Ingredients</b><br />
1/2 tsp ground turmeric<br />
1 1/2 lbs skinless, boneless wild salmon fillet<br />
1/4 cup cider vinegar<br />
4 dried cayenne chiles, ground or 1 tsp ground red pepper<br />
1 tsp kosher salt<br />
1/4 tsp ground nutmeg<br />
1 medium size bunch fresh kale (8 ounces)<br />
2 tbsp canola oil<br />
6 large cloves garlic, thinly sliced or finely chopped<br />
1 can (13.5 - 15 oz) unsweetened coconut milk<br />
<br />
1. Sprinkle 1/4 tsp of turmeric on each side of fish. Set aside as you make the spice paste.<br />
2. Combine vinegar, chiles, salt, and nutmeg in small bowl.<br />
3. Fill medium-size bowl with cold water. Remove tough ribs from the kale and thinly slice into long, slender shreds. Dunk shreds into bowl of water to rinse off any grit. Drain.<br />
4. Heat oil in large skillet over medium-high heat. Add salmon and sear until light brown, 2 minutes.<br />
5. Flip salmon and sear another 2 minutes. Transfer to plate.<br />
6. Add garlic to skillet and stir-fry until light brown and aromatic.<br />
7. Pour vinegar slurry into skillet and stir to mix. Simmer 2 minutes, scraping the bottom of rht pan.<br />
8. Add kale and stir to coat. Pour 1/2 cup water into skillet and lower heat to medium, cover, and stew for 5 to 8 minutes until kale is tender.<br />
9. Stir coconut milk into kale and bring to a boil.<br />
10. Add salmon to liquid and baste until fish starts to flake, 3 to 5 minutes.<br />
11. Transfer fish to a serving plate. Let sauce boil 3 to 4 minutes to thicken. Pour sauce over salmon and serve.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-65273351298863259882015-10-17T18:11:00.000-04:002015-10-17T18:11:00.552-04:00Pork Loin Roasted in Green SaucePork is often stereotyped as a dry, flavourless meat which couldn't be further from the truth when cooked properly. This dish pairs beautifully cooked pork with bright herbs for a dish that's simple enough for a weeknight (provided you have the time to roast), but fancy enough for a dinner party.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com.au/2014/10/tuna-sashimi-salad-with-wasabi.html">Tuna Sashimi Salad with Wasabi Vinaigrette </a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/10/panfried-sea-bass-with-harissa-and-rose.html">Panfried Seabass with Harissa and Rose</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/10/crumbled-cheese-with-scallions-and.html">Crumbled Cheese with Scallions and Tomatoes</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/10/black-radish-soup-in-roasted-acorn.html">Black Radish Soup in Roasted Acorn Squash</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/10/cauliflower-gratin.html">Cauliflower Gratin</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/10/cheese-enchiladas.html">Cheese Enchiladas</a><br />
<br />
<a href="http://smile.amazon.com/Herbal-Kitchen-Cooking-Fragrance-Flavor-ebook/dp/B00526VXBC/ref=sr_1_2?s=books&ie=UTF8&qid=1445119353&sr=1-2&keywords=herbal+kitchen">Pork Loin Roasted in Green Sauce (from the Herbal Kitchen)</a><br />
<br />
<b>Ingredients</b><br />
2 cups flat-leaf parsley sprigs, gently packed<br />
1/2 cup coarsely chopped sage leaves<br />
1/4 cup marjoram leaves<br />
grated zest of 1 large lemon<br />
1/4 cup fresh lemon juice<br />
2 tbsp capers, rinsed<br />
6 anchovy fillets<br />
3 garlic cloves<br />
1 tbsp kosher salt<br />
1/4 cup plus 2 tbsp olive oil<br />
one 10-rib, bone-in pork loin roast, frenched, about 5 lbs<br />
<br />
1. Put herbs, lemon zest, capers, anchovies, garlic, and salt in a food process and process for 15 seconds. Scrape sides and turn back on, pouring in olive oil in a steady stream.<br />
2. Put the pork in a roasting pan or baking dish and slather all sides with HALF of the green sauce. If you have time marinate for several hours or overnight. Bring it to room temperature an hour before roasting.<br />
3. Preheat oven to 425F. Roast for 30 minutes, then pour 1 cup hot water into the pan.<br />
4. Turn down oven to 350F. Roast until thermometer reads 150F, 1 to 1.25 hours more.<br />
5. Rest pork in roasting pan for 10 minutes.<br />
6. Simmer pan drippings over low heat with reserved HALF of green sauce.<br />
7. Carve pork and serve with sauce.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-81864688248753257562015-10-17T17:54:00.001-04:002015-10-17T17:54:45.554-04:00Dill-Spiced SalmonEven though I've loved the ideas of flavours in Marcus Samuelsson's Soul of a New Cuisine, the execution often fell flat and I parted with it prior to leaving San Francisco. I couldn't resist giving him a second chance though with his newest cookbook, Marcus Off Duty, on the kindle. Luckily, so far, it doesn't seem to have the same issues as Soul of a New Cuisine. This dish makes for a quick, flavourful weeknight dinner. <br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com.au/2014/10/grilled-baby-lamb-chops-with-feta-and.html">Grilled Lamb Chops with Feta and Mint</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/10/parsley-and-barley-salad.html">Parsley and Barley Salad</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/10/pan-grilled-sea-scallops.html">Pan-Grilled Sea Scallops</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/10/basil-hazelnut-and-chocolate-cupcakes.html">Basil, Hazelnut, and Chocolate Cupcakes</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/10/mahogany-beef-stew-with-red-wine-and.html">Mahogany Beef Stew with Red Wine and Hoisin Sauce</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/10/basic-risotto-recipe.html">Basic Risotto Recipe</a><br />
<br />
<a href="http://smile.amazon.com/Marcus-Off-Duty-Recipes-Cook-ebook/dp/B00HK3EUH4/ref=sr_1_1?s=books&ie=UTF8&qid=1445118227&sr=1-1&keywords=marcus+off+duty">Dill-Spiced Salmon (from Marcus Off Duty)</a><br />
<br />
<b>Ingredients</b><br />
4 tbsp olive oil, divided<br />
juice of 1 lemon<br />
1 tbsp Dijon mustard<br />
2 tbsp chopped fresh dill<br />
2 garlic cloves, thinly sliced<br />
4 1/2 tsp chile powder<br />
1 tbsp coriander seeds, finely ground<br />
1 tsp cumin seeds, finely ground<br />
ground pepper<br />
4 (6 oz) skin-on salmon fillets<br />
kosher salt<br />
1 tbsp unsalted butter<br />
<br />
1. In a mini food processor, blend 2 tbsp of olive oil, lemon juice, mustard, dill, garlic, chile powder, cumin, coriander and 1/4 tsp pepper to a paste.<br />
2. Season salmon with salt and pepper.<br />
3. Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. <br />
4. Add salmon to skillet, skin side down, and brush half of the paste on the fillets. Cook for 4 minutes.<br />
5. Add butter. Continue to cook, spooning oil and butter over salmon for 2 minutes.<br />
6. Flip salmon and brush remaining paste onto other side. Remove salmon after very briefly being seared.<br />
7. Let salmon rest for a few minutes before serving.<br />
<br />
Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-69666839540216461412015-10-17T02:28:00.002-04:002015-10-17T02:28:49.984-04:00Surfing Goat Chevre with Cherry Tomatoes, Spinach, Dill and GemelliThis recipe reminds me a lot of the food I was cooking when I started this blog. Even better, it's cheesy comfort food with the bright flavors of lemon and dill and a bit of celebration of summer's delicious cherry tomatoes.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com.au/2014/10/cinnamon-and-hazelnut-meringue.html">Cinnamon and Hazelnut Meringue</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/10/imperial-potatoes.html">Imperial Potatoes</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/10/grilled-chicken-with-cashew-tomato-sauce.html">Grilled Chicken with a Cashew-Tomato Sauce</a><br />
Four years ago:<a href="http://boitearecettes.blogspot.com.au/2011/10/chana-masala.html"> Chana Masala</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/10/caramel-apple-blackout-cake.html">Caramel Apple Blackout Cake</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/10/asparagus-goat-cheese-and-lemon-pasta.html">Asparagus, Goat Cheese, and Lemon Pasta</a><br />
<br />
Surfing Goat Chevre with Cherry Tomatoes, Spinach, Dill and Gemelli (from Melt: The Art of Macaroni and Cheese)<br />
<br />
<b>Ingredients</b><br />
1 cup halved cherry tomatoes<br />
12 ounces gemelli (spiral pasta)<br />
2 cups whole milk<br />
2 tbsp butter<br />
2 tbsp flour<br />
1/4 tsp sea salt<br />
1/4 tsp ground white pepper<br />
2 cups chopped baby spinach<br />
1 tbsp finely chopped dill<br />
2 tsp lemon zest<br />
8 ounces chevre, crumbled<br />
4 ounces Monterey Jack<br />
<br />
1. Line a plate with four paper towels and set tomato halves cut side down. Top with another plate and put a weight on it to press down (a cast iron skillet works great). Drain for 15 minutes, changing the towels once and pouring liquid from the plate as necessary.<br />
2. Cook pasta in a large pot of salted boiling water until al dente. Drain and return to pot.<br />
3. Meanwhile, prepare the sauce. Heat milk in a small saucepan over medium heat. Once it starts to bubble, turn off the beat. (You could also just warm in the microwave.)<br />
4. Place butter in a medium saucepan and melt over medium heat. Add flour and stir until roux begins to take on a light brown color, 3 minutes.<br />
5. Slowly add milk to the roux and stir until sauce thickens.<br />
6. Stir in salt, pepper, spinach, dill, and lemon zest, cooking for 2 minutes while stirring. Remove from heat.<br />
7. Add cheese to sauce, stirring until melted.<br />
8. Pour sauce over pasta and toss to coat. Serve pasta, topping with tomatoes and more dill if you like.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-61862563438773131082015-10-12T03:47:00.000-04:002015-10-12T03:47:27.207-04:00Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed PotatoesThe other cookbook that got quite a bit of rotation during our wait for kitchen supplies was One Pan, Two Plates, which I picked up while it was on sale for Kindle. Having tried at least a half dozen recipes from it, I can safely say that it's not on my must have list because few have been wows, but most have been solid and very good options for when your time or kitchen equipment is limited. This recipe in particular piqued my interest for being something quite different from what I usually make at home. I was surprised by how much I liked the braised celery and blue cheese smashed potatoes are a great combo.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com.au/2014/10/marinated-romano-peppers-with-buffalo.html">Marinated Romano Peppers with Buffalo Mozzarella</a> <br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/10/cubed-pork-with-potatoes-yogurt-and.html">Cubed Pork with Potatoes, Yogurt, and Tamarind</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/10/moroccan-carrots.html">Moroccan Carrots</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/10/saag-paneer.html">Saag Paneer</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/10/lemon-and-cranberry-scones.html">Lemon and Cranberry Scones</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/10/raspberry-topped-lemon-muffins.html">Raspberry-topped Lemon Muffins</a><br />
<br />
<a href="http://www.amazon.com/One-Pan-Two-Plates-Weeknight-ebook/dp/B00BRAFFXO/ref=sr_1_1?s=books&ie=UTF8&qid=1444635748&sr=1-1&keywords=one+pan+two+plates">Buffaloed Chicken Legs with Braised Celery (from One Pan, Two Plates)</a><br />
<br />
<b>Ingredients</b><br />
4 to 6 meaty chicken drumsticks<br />
salt and pepper<br />
1 tbsp olive oil<br />
1 shallot, chopped<br />
12 oz fingerling potatoes, scrubbed and thinly sliced<br />
3 celery stalks, trimmed, halved lengthwise, and cut crosswise into thirds<br />
2/3 cup chicken broth<br />
1 or 2 tbsp hot sauce<br />
2 tbsp sour cream<br />
2 tbsp crumbled Roquefort cheese<br />
<br />
1. Preheat oven to 425F.<br />
2. Sprinkle chicken with salt and pepper.<br />
3. Heat a 12" ovenproof skillet over medium-high heat and add olive oil. Brown chicken on all sides, 6 minutes total. Transfer to a plate.<br />
4. Pour off all but 1 tbsp of the fat in the pan. Add shallot and potatoes and saute 2 minutes.<br />
5. Scrape potatoes to one side of the pan and add celery in a single layer to the empty half.<br />
6. Pour broth over vegetables and sprinkle with salt and pepper.<br />
7. Arrange chicken across potatoes and celery and top with 1 tbsp of hot sauce.<br />
8. Transfer to oven and roast until chicken cooked through and potatoes are tender, 30 minutes.<br />
9. Remove pan from oven and drizzle chicken with remaining 1 tbsp hot sauce.<br />
10. Transfer chicken and celery to two plates.<br />
11. Mash potatoes with a potato masher and add in sour cream and cheese. Scoop onto plates and serve.<br />
<br />
Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-46898311695936253502015-10-12T03:26:00.001-04:002015-10-12T03:26:57.441-04:00Rack of Lamb with Pecan-Mint Dipping SauceThis year had the longest break from cooking I experienced since I started this blog. First, cooking suffered from April through June as we prepared for our move. I culled my cookbooks and spent more time traveling for work. Then we had a full cooking hiatus as we traveled around North America. In mid-August, we arrived in our new home city in Melbourne, Australia and I was finally ready to cook again, but I wasn't in my own kitchen which made everything more difficult. When we moved into our house, I had a new challenge ... very little cooking equipment! The point was certainly driven home that bowls can be a critical part of prep and life is easier when you own more than two plates.<br />
<br />
It was a happy day though when I remembered that I had a few Kindle versions of cookbooks that I hadn't really had a chance to dig into yet. While some were quickly ruled out because they were too complicated for the equipment situation, one rose to the top as my go-to book during the more than one month that we waited for our kitchen supplies and cookbooks to arrive. Lighten Up Y'all was an impulse buy for me while I was recovering from surgery and reminiscing about the delicious Southern food we had had over the holidays, yet that I seldom eat at home. Southern food is delicious, but has a reputation for being a bit heavy, so this book by Virginia Willis (better known for Bon Appetit, Y'all) seemed like a good compromise. But then the book just sat, unused, on my hard drive. Apparently all I needed was a push though, because it's quickly become a favourite.<br />
<br />
This lamb dish is fancy enough for company, but quick enough for a weeknight meal. The yogurt dipping sauce is a great pairing for the meat and I wouldn't have minded eating it on its own. The only disappointment the night that I made this was realizing that the broiler on our oven was not a broiler at all, but a narrow grill. I had so been looking forward to finally having an oven with a working broiler after more than two years without one!<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com.au/2014/10/lavender-rubbed-duck-breast-with.html">Lavender-rubbed Duck Breast</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/10/spicy-lamb-with-yogurt-cream-and.html">Spicy Lamb with Yogurt, Cream, and Fenugreek</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/10/roasted-red-and-golden-beets.html">Roasted Red and Golden Beets</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/10/paneer.html">Paneer</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/10/linguine-with-roasted-tomato-and-almond.html">Linguine with Roasted Tomato and Almond Pesto</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/10/easy-buttermilk-cake.html">Easy Buttermilk Cake</a><br />
<br />
<a href="http://www.amazon.com/Lighten-Up-Yall-Southern-Wholesome/dp/1607745739/ref=sr_1_1?ie=UTF8&qid=1444634028&sr=8-1&keywords=virginia+willis">Rack of Lamb with Pecan-Mint Dipping Sauce (from Lighten Up, Y'all)</a><br />
<br />
<b>Ingredients</b><br />
<u>Lamb</u><br />
1 rack of lamb (~1.5 lbs)<br />
coarse salt and ground pepper<br />
2 tbsp Dijon mustard<br />
2 garlic cloves, very finely chopped<br />
1/4 tsp red pepper flakes<br />
1 tsp olive oil<br />
<u>Pecan-mint Dipping Sauce</u><br />
1 cup plain Greek yogurt<br />
2 garlic cloves, chopped<br />
2 tbsp chopped pecans<br />
2 tbsp chopped mint<br />
2 tbsp chopped cilantro<br />
coarse salt and ground pepper<br />
<br />
1. Preheat oven to 375F.<br />
2. Remove lamb from the refrigerator 15 minutes before roasting. Season with salt and pepper.<br />
3. In small bowl, combine mustard, garlic, and red pepper flakes.<br />
4. Heat olive oil in heavy ovenproof skillet over high heat. Brown lamb, 3 - 5 minutes per side.<br />
5. Flip the rack so the meat is right side up and brush with mustard paste.<br />
6. Roast until meat registers 135F, 12 to 15 minutes.<br />
7. Meanwhile, combine dipping sauce ingredients in small bowl.<br />
8. Turn oven to broil and cook until golden brown, ~2 minutes.<br />
9. Let lamb rest covered 5 minutes before slicing into single or double chops.<br />
10. Serve with dipping sauce on the side.<br />
<br />
Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-67023744269705230952015-10-10T18:00:00.000-04:002015-10-10T18:00:05.654-04:00Cardamom Fennel ScallopsYou know you're behind on updating, when you log in and see a post that's 6 months old, still in draft form, and that begins "Gosh, it's been a long time." Umm, yeah, it has. I suppose I'll keep that post intact below and add further updates in the next few.<br />
<br />
Gosh it's been a long time. I may've nearly forgotten how to cook in between foot surgery and work travels. Ok, maybe not entirely. I did somehow manage to buy new cookbooks while in bed recovering from surgery. As anyone who has spent any amount of time talking to me about cooking knows, I'm a little obsessed with Raghavan Iyer's cookbook 660 Curries. The only problem with that tome is that it's a little intimidating with a LOT of (delicious!) recipes but few pictures. Also, nearly everything calls for its own curry blend. Great for me, but not so great for recommending to others. When he came out with an "easy" cookbook with 10 ingredients or less in 2013, I was intrigued but decided I probably didn't need another Indian cookbook. While recovering from surgery though, it popped up on my Kindle list for $2.50 and of course I caved. If I couldn't cook, at least I could read about cooking? <br />
<br />
A few weeks later, I managed to convince August (who was stuck on cooking duties) that he needed to make some Indian food. The result was a complete success. Quick and easy, but full of flavour. The original recipe calls for scallops, but Iyer also recommends cod which we used to great success. Three months later, I'm still thinking about this delicious dinner. Since then, we've managed to make a few recipes from this book (turmeric hash browns, kale and salmon).<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com/2014/04/pizza-bianca-with-roasted-mushrooms-and.html">Pizza Bianca with Roasted Mushrooms and Fontina</a> Well, one year ago when I first started this post. One year ago, now: <a href="http://boitearecettes.blogspot.com.au/2014/10/spiced-maple-pecan-pie-with-star-anise.html">Spiced Maple Pecan Pie with Star Anise</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com.au/2013/10/saffron-scented-lamb-with-almond-sauce.html">Saffron Scented Lamb with an Almond Sauce</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com.au/2012/10/buffalo-mushroom-feta-meatballs.html">Buffalo, Mushrooms, and Feta Meatballs</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com.au/2011/10/indian-cooking-building-blocks.html">Indian Cooking Building Blocks</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com.au/2010/10/meat-balls-in-tomato-sauce.html">Meatballs in Tomato Sauce</a><br />
Six years ago: <a href="http://boitearecettes.blogspot.com.au/2009/10/blueberry-boy-bait.html">Blueberry Boy Bait</a><br />
<br />
<a href="http://www.amazon.com/Indian-Cooking-Unfolded-Recipes-Ingredients/dp/0761165215/ref=sr_1_1?ie=UTF8&qid=1444514043&sr=8-1&keywords=indian+cooking+unfolded">Cardamom Fennel Scallops (from Indian Cooking Unfolded)</a><br />
<br />
<b>Ingredients</b><br />
1 tsp fennel seeds <br />
½ tsp black or yellow mustard seeds <br />
¼ tsp cardamom seeds<br />
1 lb large sea scallops (12 to 15) <br />
4 medium-size cloves garlic, finely chopped <br />
2 dried red cayenne chiles (like chile de árbol), stems discarded, coarsely chopped <br />
1 tsp coarse kosher or sea salt <br />
2 tbsp canola oil <br />
½ cup unsweetened coconut milk<br />
1 tbsp finely chopped fresh cilantro leaves and tender stems<br />
<br />
1. Grind fennel, mustard, and cardamom seeds to consistency of finely ground black pepper. Transfer to medium bowl.<br />
2. Add scallops, garlic, chiles, and salt to spice blend and stir to coat. Refrigerate covered until ready to cook.<br />
3. Heat oil in large skillet over medium-high heat. Add scallops and sear 2 to 3 minutes per side.<br />
4. Pour coconut milk into skillet and reduce to medium. Scrape to deglaze.<br />
5. Cover skillet and simmer 2 to 3 minutes until scallops are cooked through. Transfer scallops to a serving platter.<br />
6. Let sauce simmer uncovered until thickened, 2 minutes. Pour over scallops.<br />
7. Sprinkle scallops with cilantro and serve.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-57447919030559497602014-12-20T12:01:00.001-05:002014-12-20T12:01:43.208-05:00Lemon Rosemary ChickenI had big plans the week to cook some elaborate dinners before the holidays. But then life got in the way with jury duty mixed in with an unexpected loss. Those plans for the elaborate coq au vin on Sunday? Not happening. That night instead turned into bagel and lox (luckily we just returned from Canada with Montreal bagels). I needed to do something for dinner on Monday though and this seemed simple enough.<br />
<br />
Over the past two years, we've rarely eaten chicken because as an adult it hasn't been my favourite meat and our meat CSA rarely gave us chicken. But now our CSA is changing their system, so it's harder to add extra meats to our standard box, so I'm starting to find myself picking up chicken again on those weeks when the butcher doesn't have pork cheeks to tempt me. This dish isn't really about the chicken (although we had some excellent chicken oysters and skin last night!), but the sauce is so rich for such a short period of time. The mix of sweet currants and salty olives with rich rosemary flavor is perfect. The original calls for chicken thighs, but I was saving those to give the coq au vin a later shot, so I went with breast with good results.<br />
<br />
<a href="http://smile.amazon.com/Herbal-Kitchen-Cooking-Fragrance-Flavor-ebook/dp/B00526VXBC/ref=sr_1_2?ie=UTF8&qid=1419094582&sr=8-2&keywords=herbal+kitchen">Lemon Rosemary Chicken (from The Herbal Kitchen)</a><br />
<br />
<b>Ingredients</b><br />
1 1/2 lbs boneless chicken thighs, cut into 1" chunks<br />
kosher salt and pepper<br />
2 tbsp olive oil<br />
1 medium red onion, cut in half and sliced from root to top<br />
1 1/2 tbsp coarsely chopped rosemary<br />
1/2 cup chicken broth<br />
finely grated zest of 1 lemon<br />
1/3 cup dried currants<br />
1/3 cup chopped pitted green olives<br />
3 tbsp fresh lemon juice<br />
<br />
1. Season chicken with salt and pepper. Heat olive oil in large skillet over high heat. Add chicken and sear 3 minutes on each side. Transfer to a warm platter.<br />
2. Adjust heat to medium-low. Add onion and rosemary to the skillet and cook until limp, 3 minutes.<br />
3. Pour in the chicken broth and stir to deglaze.<br />
4. Stir in lemon zest, currants, olives, 1/2 tsp salt, pepper, and browned chicken. Cover and cook over low heat for 15 minutes.<br />
5. Uncover and increase heat to high. Stir in lemon juice and cook until sauce reduces to coat meat with a glaze, 2 - 3 minutes. Serve.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-40009780339908012252014-12-20T11:45:00.001-05:002014-12-20T11:45:26.194-05:00Pork with Onions, Vinegar, and Coconut Milk (Vindaloo)After getting back from Canada, I was in a cooking malaise. Everything was just kind of okay. Nothing outstanding, nothing bad. This dish was a happy surprise and break from that trend. It's not terribly spicy for a vindaloo, but the tangy vinegar and caramelized red onions add a wonderful depth of flavor. The original below is written for tender pork loin chops. I used pork stew meat and let them simmer in a whole can of coconut milk for 2 hours. I've been cooking a lot with cheeks lately and if you can find them to use here in place of stew meat, I think they'd give a wonderful contrast to the tangy vinegar.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com/2013/12/curry-pork-pies.html">Curry Pork Pies</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com/2012/12/pumpkin-stuffed-with-everything-good.html">Pumpkin Stuffed with Everything Good</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com/2011/12/pickled-cabbage.html">Pickled Cabbage</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com/2010/12/spicy-red-beef-curry.html">Spicy Red Beef Curry</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com/2009/12/egg-drop.html">Egg Drop</a><br />
<br />
<a href="http://smile.amazon.com/660-Curries-Raghavan-Iyer/dp/0761137874/ref=sr_1_1?ie=UTF8&qid=1419093590&sr=8-1&keywords=660+Curries">Pork with Onions, Vinegar, and Coconut Milk (Vindaloo) (from 600 Curries)</a><br />
<br />
<b>Ingredients</b><br />
1/4 cup cider vinegar or malt vinegar<br />
1 tbsp coarsely chopped ginger<br />
1 tsp cumin seeds<br />
6 large garlic cloves<br />
2 small red onions: 1 coarsely chopped, 1 finely chopped<br />
2 dried red Thai or cayenne chiles, stems removed<br />
2 fresh green Thai, cayenne, or serrano chiles, stems removed<br />
1 tsp coarse kosher or sea salt<br />
1/4 tsp ground turmeric<br />
2 tbsp canola oil<br />
1 lb boneless pork loin chops, cut into strips 1" wide and 1/4" thick (or use cubed stew meat and see header notes)<br />
2/3 cup unsweetened coconut milk (or 1 can if using a tougher cut)<br />
2 tbsp finely chopped fresh cilantro<br />
<br />
1. Pour vinegar into a blender jar and add ginger, cumin seeds, garlic, coarsely chopped red onion, dried chiles, and fresh chiles. Puree until smooth. Fold in salt and turmeric.<br />
2. Heat oil in a large skillet over medium-high heat. Add finely chopped onion and stir-fry until light honey brown, 5 - 10 minutes.<br />
3. Stir in vinegar paste and cook uncovered until vinegar evaporates and paste is slightly dry, 3 - 5 minutes.<br />
4. Add pork strips and cook until meat is seared, 2 minutes.<br />
5. Pour in coconut milk and stir to deglaze.<br />
6. Reduce heat to medium-low, cover, and simmer until sauce thickens and pork is tender, 7 - 10 minutes for pork loin chops or 2 hours for a tougher cut).<br />
7. Sprinkle with cilantro and serve.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-24276742546189512732014-11-17T23:57:00.002-05:002014-11-17T23:57:44.404-05:00Supernatural BrowniesI've posted more than a few brownies over the year and I thought I was happy with my recipe. But this weekend, when the brownie craving hit, I found myself wanting something different - no cheesecake, not cocoa based - and decided to try a recipe I've heard a lot about over the years: Nick Malgieri's Supernatural Brownies. I was expecting to be disappointed. What brownie could live up to the internet hype and name of supernatural brownies? While reading online, I read that the magic happens overnight, so I patiently waited for them to meld. The end result? A rich fudgy brownie that fulfilled all of my brownie-related cravings. The cocoa brownie recipe I have might be easier and the cheesecake raspberry might be more elegant, but this is definitely what I think of when I think of just a pure brownie.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com/2013/11/pasta-rustica-with-sole-greek-olives.html">Pasta Rustica with Sole, Greek Olives, and White Wine</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com/2012/11/saffron-rice.html">Saffron Rice</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com/2011/11/hot-and-sour-rhubarb-and-crispy-pork.html">Hot and Sour Rhubarb with Crispy Pork and Noodles </a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com/2010/11/brisket-sort-of.html">Brisket</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com/2009/11/bread-pudding.html">Bread Pudding</a><br />
<br />
<a href="http://www.saveur.com/article/Recipes/Nicks-Supernatural-Brownies">Supernatural Brownies (from Nick Malgieri courtesy of Saveur)</a><br />
<br />
<b>Ingredients</b><br />
16 tbsp. unsalted butter, plus more for greasing<br />
8 oz. bittersweet chocolate, cut into ¼" pieces<br />
4 eggs<br />
1 cup sugar<br />
1 cup firmly packed dark brown sugar<br />
2 tsp. vanilla extract<br />
½ tsp. fine salt<br />
1 cup flour<br />
<br />
<br />
1. Heat oven to 350F. Line a 9" x 13" baking pan with parchment paper.<br />
2. He recommends using a bain marie to melt the butter and chocolate, but I would save a dish and melt the butter in a pan over very low heat and then melt the chocolate in. Just be careful not to brown the butter or overheat the chocolate.<br />
3. Whisk together eggs in a large bowl. <br />
4. Add sugar, brown sugar, vanilla, and salt to the eggs; whisk to combine. <br />
5. Stir in chocolate mixture; fold in flour. <br />
6. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Allegedly magic happens after it's left overnight.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-91867723654192284692014-11-01T12:33:00.000-04:002014-11-01T12:33:11.980-04:00Black Olive Roast ChickenWe don't often have chicken, but I was pleasantly surprised by how much the olive-rosemary paste permeated the meat and the flavors of the potatoes and fennel. Although the roasting time is long on this, it's a pretty low effort meal. You could easily roast this with only thighs or breasts depending on your chicken meat preferences. Traunfeld recommends using a 6lb roaster to make stuffing the bird easier, but we used a smaller 3 or 4lb bird which was far more manageable for a group of 4. The extra herbed olive paste was appreciated too!<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com/2013/11/silver-packet-flounder-with-miso-mayo.html">Silver Packet Flounder with Miso Mayo</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com/2012/11/garlicky-sesame-cured-broccoli-salad.html">Garlicky Sesame Cured Broccoli Salad</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com/2011/11/penne-with-cashew-dill-sauce.html">Penne with a Cashew-Dill Sauce</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com/2010/11/bourbon-pumpkin-cheesecake.html">Bourbon Pumpkin Cheesecake</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com/2009/11/tomato-and-sausage-risotto.html">Tomato and Sausage Risotto</a><br />
<br />
<a href="http://www.amazon.com/The-Herbal-Kitchen-Cooking-Fragrance/dp/0060599766/ref=sr_1_2_twi_2?ie=UTF8&qid=1414858461&sr=8-2&keywords=the+herbal+kitchen">Black Olive Roast Chicken (from The Herbal Kitchen)</a><br />
<br />
<b>Ingredients</b><br />
<u>Herbed Olive Paste</u><br />
1/2 cup pitted oil-cured black olives<br />
2 tbsp thyme leaves<br />
3 tbsp rosemary leaves<br />
grated zest and juice of 1 lemon<br />
2 cloves garlic<br />
1/2 tsp kosher salt<br />
2 tbsp olive oil<br />
<u>Rest</u><br />
1 1/2 lbs Yukon Gold (or other potatoes), cut into 2" chunks<br />
2 fennel bulbs, white parts only, sliced 1" thick<br />
1 roasting chicken<br />
<br />
1. Preheat oven to 425F.<br />
2. Puree olive paste ingredients in food processor until smooth.<br />
3. Put potatoes and fennel in roasting pan and dot with 1/4 of olive paste. Toss.<br />
4. Using poultry sheers, cut along each side of chicken backbone to remove. Turn chicken over and spread it out flat. Loosen the skin over the breast, thigh, and leg and stuff the remaining olive paste under the skin.<br />
5. Lay the chicken over the vegetables, positioning the legs so they point inwards.<br />
6. Roast chicken for 50 - 70 minutes (depending on the size of your chicken) or until the skin is browned and juices run clear. Let the bird rest 10 - 20 minutes before carving.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-19617936065094794272014-11-01T12:21:00.001-04:002014-11-01T12:21:09.706-04:00Braised Pork Shoulder with Pears and ThymeI don't think I realized how much I use cardamom and chiles until asked to cook gluten-free meals without those. That rules out Indian and Middle Eastern - two of my go-to cuisines for gluten free. Soy restrictions ruled out anything Asian, so that left me spinning back to basics. Luckily, Jerry Traunfeld's Herbal Kitchen is full of simple, yet outstandingly flavorful dishes. I was worried this one might be too sweet, but it ended up just fine. For serving to my guests, I substituted a Napa non-alcoholic grape juice that does a pretty good job of mimicking white wine, but if not dealing with a brewer's yeast allergy, I recommend just going with wine.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com/2013/11/steamed-fish-curry.html">Steamed Fish Curry</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com/2012/11/chicken-fricassee-with-porcini.html">Chicken Fricassee with Porcini</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com/2011/11/chipped-beets-and-beet-greens.html">Chipped Beets and Beet Greens</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com/2010/11/cappucinno-fudge-cheesecake.html">Cappuccino Fudge Cheesecake</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com/2009/11/chocolate-layer-cake.html">Chocolate Layer Cake</a><br />
<br />
<a href="http://www.amazon.com/Herbal-Kitchen-Cooking-Fragrance-Flavor-ebook/dp/0060599766/ref=sr_1_2_twi_2?ie=UTF8&qid=1414858461&sr=8-2&keywords=the+herbal+kitchen">Braised Pork Shoulder with Pears and Thyme (from the Herbal Kitchen)</a><br />
<br />
<b>Ingredients</b><br />
5 lbs boneless pork shoulder, cut into 10 rectangular pieces (I used leg and cut a bit smaller)<br />
1/4 cup olive oil<br />
2 medium onions, sliced<br />
2 cloves garlic, finely chopped<br />
2 cups white wine<br />
2 cups chicken broth<br />
4 pears, such as Bosc or Barlett, peeled, cored, and cut into 1/2" dice<br />
1 small bunch (1 ounce) thyme sprigs<br />
4 bay laurel leaves<br />
1/2 vanilla bean, split in half lengthwise<br />
3 tbsp coarsely chopped thyme<br />
1/2 cup coarsely chopped parsley<br />
1 tbsp lemon juice<br />
Cooked polenta<br />
<br />
1. Sprinkle pork with salt and pepper. Heat olive oil in a large heavy pot over medium-high heat. Sear pork in batches until deep caramel brown. Set aside.<br />
2. Turn heat down to medium-low. Pour most of fat from pan, leaving a thin layer. Add onions and garlic and stir until they wilt down (I let them caramelize a bit).<br />
3. Pour in wine and broth and scrape bottom.<br />
4. Stir in pears and put pork back in pan.<br />
5. Tie thyme sprigs, bay leaves, and vanilla bean together and tuck in between pieces of meat. Cover pot, turn heat to very low, and simmer until meat is tender, about 2 hours.<br />
6. Lift pork from pan, move to a platter, and cover with aluminum foil. Discard bundle of thyme.<br />
7. Add chopped thyme to braising sauce, increase heat, and boil until it thickens enough to coat the spoon.<br />
8. Stir in parsley and lemon juice, season to taste, and return pork to pan. Serve over polenta.<br />
Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-91234319944019358662014-11-01T12:03:00.000-04:002014-11-01T12:03:07.353-04:00Roasted Black Cod with Bok Choy and Soy Caramel SauceFish always seem to be my go-to dish when I'm time constrained. In this case, we needed a quick meal before heading to the airport. This one creates a complete meal with minimal effort and dirty dishes. You can make the soy caramel sauce while the vegetables are roasting (and use the extra time to pack your bags). The book recommends serving with rice which I omitted but would be a good addition.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com/2013/11/fennel-and-feta-with-pomegranate-seeds.html">Fennel and Feta with Pomegranate Seeds and Sumac</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com/2012/11/pot-roast-studded-with-almonds-and-bacon.html">Pot Roast Studded with Almonds and Bacon</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com/2011/11/chocolate-pumpkin-cake.html">Chocolate Pumpkin Cake</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com/2010/11/blue-cheese-and-red-potato-tart.html">Blue Cheese and Red Potato Tart</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com/2009/11/asparagus-oka-pine-nuts-and-lemon-pasta.html">Asparagus, Oka, Pine Nuts, and Lemon Pasta</a><br />
<br />
<a href="http://www.amazon.com/Good-Fish-Sustainable-Seafood-Recipes/dp/1570616620/ref=sr_1_1_twi_2?ie=UTF8&qid=1414857365&sr=8-1&keywords=good+fish">Roasted Black Cod with Bok Choy and Soy Caramel Sauce (from Good Fish)</a><br />
<br />
<b>Ingredients</b><br />
5 ounces red cabbage, thinly sliced (2 cups)<br />
2 large bulbs boy choy, halved<br />
2 small tomatoes, halved<br />
4 green onions, white and green parts cut into 3" lengths<br />
4 tsp toasted sesame oil<br />
4 tsp rice wine vinegar<br />
4 slices lime<br />
1 serrano chile, sliced<br />
1 lb black cod fillet, cut into 4 equal portions<br />
<u>Soy Caramel Sauce</u><br />
2 tbsp soy sauce<br />
1/4 cup sake<br />
3 tbsp mirin<br />
1 tsp sugar<br />
1 tbsp lemon juice<br />
1/4 cup butter, cut into tablespoons<br />
<br />
1. Preheat oven to 400F. Line a pan with aluminum foil.<br />
2. Make 4 piles on the foil with each pile having 1/2 cup cabbage, a bok choy half, a tomato half sprinkled with a little salt, and a quarter of the green onions.<br />
3. Drizzle each pile with 1 tsp sesame oil and 1 tsp rice wine vinegar.<br />
4. Top each pile with a lime slice and sprinkle with chile slices.<br />
5. Roast vegetables in the oven for 20 minutes.<br />
6. Meanwhile, make soy caramel sauce. In a small saucepan add everything but butter and bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, 5 - 7 minutes. Turn heat to lowest setting and whisk in butter 1 tbsp at a time.<br />
7. Place one piece of black cod skin side down on each pile and drizzle with 1 tbsp soy caramel sauce. Roast for 8 - 10 more minutes or until fish is cooked.<br />
8. Serve with rice and remaining caramel sauce.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0tag:blogger.com,1999:blog-2408661556351084247.post-14798769196657393482014-10-11T14:15:00.000-04:002014-10-11T14:15:33.447-04:00Persimmon and Pomegranate Salad with Arugula and HazelnutsFall has never been my favourite time of year. I know some people relish the cooling weather and changing leaves, but for me it signals the end of summer, beginning of winter, and end of most of my favourite produce. Of course, San Francisco lacks a real winter and our produce options are better than most year-round, so I'm trying to learn to embrace the change. Produce-wise, fall here means that raspberries, strawberries, and figs are replaced with persimmons and pomegranates. I had never really had persimmons before moving here and pomegranates always seemed exotic, but here the markets overflow with them in early October. The persimmons somewhat remind me of apples, so if you can't find them, I think you could get away with those as a substitute. I was completely surprised by how much I loved this salad. Crunchy, tangy, and just a little bit of sweet. It also reminded me of how much I love hazelnuts.<br />
<br />
One year ago: <a href="http://boitearecettes.blogspot.com/2013/10/turkey-and-sweetcorn-meatballs-with.html">Turkey and Sweet Corn Meatballs with Roasted Pepper Sauce</a><br />
Two years ago: <a href="http://boitearecettes.blogspot.com/2012/10/aromatic-green-beans-with-pounded.html">Aromatic Green Beans with Pounded Garlic and Cardamom</a><br />
Three years ago: <a href="http://boitearecettes.blogspot.com/2011/10/lamb-stir-fry.html">Lamb Stir-Fry</a><br />
Four years ago: <a href="http://boitearecettes.blogspot.com/2010/10/apple-and-cheddar-scones.html">Apple and Cheddar Scones</a><br />
Five years ago: <a href="http://boitearecettes.blogspot.com/2009/10/mexican-rice.html">Mexican Rice</a><br />
<br />
<a href="http://smile.amazon.com/Sunday-Suppers-Lucques-Seasonal-Recipes/dp/1400042151/ref=sr_1_1_bnp_1_har?ie=UTF8&qid=1413049800&sr=8-1&keywords=sunday+supper+at+lucques">Persimmon and Pomegranate Salad with Arugula and Hazelnuts (from Sunday Suppers at Lucques)</a><br />
<br />
<b>Ingredients</b><br />
2/3 cup hazelnuts<br />
1 tbsp plus 1 tsp hazelnut oil, divided<br />
1 tbsp finely diced shallot<br />
2 small shallots, thinly sliced<br />
3 tbsp fresh pomegranate juice (if you have pomegranate molasses on hand, you can cheat and use a bit of that watered down)<br />
1/3 cup pomegranate seeds<br />
1 tbsp sherry vinegar<br />
2 tsp rice vinegar<br />
3 tbsp extra-virgin olive oil<br />
2 small Fuyu persimmons, thinly sliced<br />
1/2 lemon, for juicing<br />
1/2 lb arugula<br />
<br />
1. Preheat oven to 375F.<br />
2. Spread hazelnuts on baking sheet and toast 8 - 10 minutes, stirring once or twice. Let cool, coarsely chop, and toss with 1 tsp hazelnut oil and a pinch of salt.<br />
3. Place diced shallot, pomegranate juice, both vinegars, and 1/2 tsp salt in bowl. Let sit five minutes.<br />
4. Whisk in olive oil and remaining 1 tbsp oil to pomegranate mixture.<br />
5. In a large salad bowl, toss persimmons, sliced shallots, and pomegranate seeds with the dressing. Season with salt, pepper, and a squeeze of lemon.<br />
6. Toss in arugula, scatter hazelnuts on top, and serve.Amyhttp://www.blogger.com/profile/09084872048019194713noreply@blogger.com0