Wednesday, November 5, 2014
Chicken, Broccoli, and Cheddar Risotto
1 1/4 lb boneless, skinless, chicken thighs, cut into bite-sized pieces
Salt and pepper
1 small onion, finely chopped
1 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1-1/2 lb broccoli crowns, chopped into stems and florets
1/4 cup white wine
1 1/2 cups arborio rice
4 cups chicken stock, heated
1 cup (4 ounces) shredded cheddar cheese
Bring 1 inch of water to a boil in a saucepan with a steamer. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5 minutes, or until a broccoli floret can just be pierced by a fork. Drain and rinse under cold water to stop the cooking. Set aside.
Heat deep saucepan to medium high. Generously season the chicken with salt and pepper, then add to the pan and sauté until cooked through, 8 to 10 minutes. Using a slotted spoon, remove to a bowl and set aside.
Reduce heat to medium. Add the onion to the chicken fat in the pan. Sauté for 2 minutes, until just soft. Add in salt, pepper, and arborio rice and saute for 2 minutes more.
Reduce heat to medium low. Add wine, scraping the bottom of the pan as you go. Cook for another 2 minutes, stirring frequently, until wine is nearly absorbed. Add in 1 cup chicken stock. Stir frequently with a wooden spoon until stock is nearly absorbed, about 5 minutes. Keep adding stock 1/2 cup at a time, stirring each time until the liquid is almost absorbed, about 3 minutes per 1/2 cup. After about 20 minutes, all the stock should be used and the rice should be tender (taste test a piece). If it isn't, add another 1/2 cup of water to the pan, stir until absorbed, and check again.
Stir in the reserved chicken and broccoli and toss to heat through, 1 to 2 minutes. Add the cheddar and stir through until melted. Let the risotto rest for a minute or two, to thicken, before serving. Season with additional salt and pepper as desired.
Delicious, salty and savory from the cheese - but not overwhelmed by it, and easy as can be. Inspired by this Broccoli and Cheddar Risotto from my friend Sarah and using most of the method from my Chicken Marsala Risotto, this blend of ideas and techniques made for one heckuva weeknight meal. It only took one go at this for Steve and I to agree it needed to be in my permanent archive.
Sunday, October 26, 2014
Cranberry-Orange Pecan Bread
adapted from Chow
2 cups all-purpose flour
1 cup granulated sugar
Finely grated zest of 1 medium orange (optional)
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup freshly squeezed orange juice (from about 2 medium oranges)
2 tablespoons unsalted butter (1/4 stick), melted and cooled slightly, plus more for coating the pan
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups whole cranberries, thawed if frozen, sliced in half
1/2 cup (2 oz) pecan chips
1/3 cup granulated sugar
1/4 cup orange juice
Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.
Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake for about one hour, or until golden brown and a wooden toothpick inserted into the center comes out clean.
When the bread has about 5 minutes cooking time left, bring 1/3 cup of sugar and 1/4 cup orange juice to boil in a small saucepan, stirring until sugar dissolves. Once removed from the oven, pierce the top of the hot loaf several time with a cooking chopstick (or small knife) without touching the bottom of the loaf in pan. Pour the hot sugar mixture over the loaf.
Cool for 30 minutes in pan on a wire rack, then turn bread out of pan and cool completely on rack.
So damn addictive, this one. I am a major quick bread kick. It started with the basic Banana Bread, graduated to variations on that theme, then moved on to the fruit and nut ones. I am a sucker for easy baking, especially when it yields such delicious results.
Big kudos to Steve: the first loaf I made of this, it had no glaze. He suggested I do an orange sugar, the same as the lemon sugar that goes on my Blueberry Lemon Bread. GENIUS. It made it twice as amazing. Even better - since this bread recipe seems to solve the softness/cracking issue I have with THAT one, I have it in mind to redo that bread with this recipe's ratios. Trading one bits of a recipe for another's bits of a recipe to make the perfect result. Love that.
Saturday, September 27, 2014
via Food Network
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 325 degrees F. Butter a 9x5x3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Best. Ever. There is a reason the rating for this recipe sits firmly at 5 stars after hundreds and hundreds of reviews. It's simple yet flawless. I've made it three times in the past week with consistently awesome results.
You can add nuts if you wish, of course, but I have chosen to leave it as is for a base recipe. Perfect by itself, with coffee, or warmed with a bit of butter or smooth peanut butter on top.
Sunday, August 24, 2014
Sausage, Spinach, and Pepperoni Pasta Bake
8 ounces penne rigate
8 ounces Italian sausage
1 ounce pepperoni rounds, quartered
1/2 large sweet onion, finely chopped
2 cloves garlic, minced
1 (8-oz) can tomato sauce
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon kosher salt
8 ounces spinach, steamed and finely chopped
4 ounces shredded mozzarella
Preheat oven to 350 F.
Bring large pot of salted water to boil. Add penne and cook 10 minutes, until al dente. Drain, reserving 1 cup pasta water. Set aside.
In the meantime, heat large deep skillet over medium heat. Add sausage and pepperoni. Cook for 4 or 5 minutes, breaking the sausage into chunks with a wooden spoon, until no longer pink. Add onion and garlic to the pan and saute until onion is soft, about 4 minutes. Add tomato sauce, the reserved cup of pasta water (or 1 cup hot water), basil, oregano, salt, and spinach and stir until well combined. Reduce heat to low and simmer for 10 minutes.
Add the pasta to the sauce and toss to combine. Pour mixture into baking dish. Sprinkle mozzarella on top and toss through to mix, if desired.
Cover with foil and bake for 30 minutes. Serve.
This recipe was really a happy accident. A few months ago, I was trying to create something for the Saturdays Steve and I were hiking/working out on the deer lease, something that I could prep on Friday, store, then throw in the oven on Saturday when we got back. I happened very randomly to have a bag of pepperoni in the house and a small bag of mozzarella and thought this might be a good way to use them. And you know what? WE LOVED IT. We loved it so much I made it every weekend after for a couple of months. It is now a lifelong staple/favorite dinner. FYI: this probably serves four people, but after our 12-hour days working outdoors, we split this in two and devour it ourselves.
Also: I realize this is unusually light on the cheese for a baked pasta, but it is meant to be. I have a longtime recipe for lasagna (not posted) and one for hearty Baked Ziti, both with ricotta, parmesan, and loads of mozzarella, and we love them both, but this pasta bake is meant to be something different - and we absolutely love it just as it is. I hope you do too!
Wednesday, August 13, 2014
Thai Green Curry Chicken
1 tablespoon grapeseed oil, divided
3 large cloves garlic, minced
3-4 Thai bird’s eye chiles, seeded and minced
2 ounces (1/2 jar) Thai Kitchen green curry paste
1 14-ounce can light coconut milk
1 cup water
1/4 cup fish sauce
1 1/4 pounds boneless, skinless chicken thighs, sliced thin or cut into bite-sized pieces
1 small sweet onion, sliced
1 bell pepper (I use half red, half green), cored and sliced
1 medium green zucchini, chopped
8 oz broccoli, stems and florets, chopped
4 scallions, chopped
1 bunch Thai basil, chopped
Heat 1/2 tablespoon oil in a large skillet over medium heat. Add the minced garlic and Thai chiles to the pan and cook for 1 minute, stirring constantly. Add green curry paste, stir, and cook for another 2 minutes to release the flavors of the paste. Pour in the coconut milk, 1 cup water and fish sauce. Stir, bring to a strong, bubbly simmer over medium heat and allow to cook for 10 minutes.
Meanwhile, in a separate large skillet, heat 1/2 tablespoon oil over medium high heat. Add chicken to the pan and cook until browned, but not cooked through, about 5 minutes. Add sliced onions and bell pepper and cook until vegetables are soft and chicken is cooked through, another 4 minutes.
Reduce heat to medium and pour curry sauce into the pan with the chicken and vegetables. Stir to combine and allow to simmer for 10 minutes. Add a little water if it seems too thick, or allow to bubble longer if it seems too thin.
While the curry is simmering, bring 1 cup of water to boil in a large pot with a steamer insert. Pour in the broccoli and zucchini, cover with a tight-fitting lid, and let steam for 5 minutes, until tender (pierce with a fork to test). Drain and add the broccoli and zucchini to the curry.
Stir in the scallions and Thai basil. Remove from heat and serve immediately over white or brown jasmine rice.
Tweaked to perfection. Steve and I are mad about this curry, a dish that has been a long time coming.
When I first attempted Thai green curry chicken, I thought it would be just like making my Thai Red Curry Chicken, but with the paste swapped out. Wrong! The flavor profile is so different, it required an entirely different set of vegetables to balance it out - and less water, too. Hence, this ended up being one of those recipes that took a half dozen attempts before getting it to a point that I considered blog-worthy - and I love that. I love doing it over and over until it is exactly what I want it to be, for my permanent reference. In my opinion, it is worth the work.
And now I have another Thai meal in my small Thai repertoire. Hooray!
Monday, May 19, 2014
Pasta alla Norcina
12 ounces small shaped pasta (e.g., medium shells, penne, orecchiette)
16 ounces ground pork
4 garlic cloves, minced
2 teaspoons dried rosemary
1/4 teaspoon fresh grated nutmeg
1 teaspoon olive oil
16 ounces mushrooms, thinly sliced or finely chopped
1/2 cup half and half
1 cup water
1 ounce fresh grated parmesan
1/4 cup minced fresh parsley
2 tablespoons lemon juice
Bring a large pot of water to a boil. Salt and add pasta. Cook until al dente (about 10 minutes). Drain, reserving 1 cup of the pasta water.
Place the pork in a medium bowl. Add 1 tablespoon salt, 1/2 teaspoon black pepper, half the garlic, 1 teaspoon dried rosemary and nutmeg to pork and mix by hand until well combined.
Heat 1 teaspoon olive oil in large deep skillet over medium-high heat until just smoking. Add pork and saute until cooked through, about 5 minutes, breaking the sausage into chunks as it browns. Using a slotted spoon, transfer sausage to bowl, add half and half, and set aside.
Add mushrooms to the pan and cook, stirring frequently, until browned, about 3 to 5 minutes. Stir in remaining garlic, 1 teaspoon dried rosemary, and another 1/4 teaspoon pepper; cook until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, and cook until completely evaporated, about 3 minutes. Stir in sausage/half-and-half mixture and 1/2 cup reserved cooking water and simmer for an additional 3 minutes. Remove pan from heat and stir in parmesan until smooth. Add cooked pasta to the sauce, along with the parsley and lemon juice, and toss well to coat.
Before serving, adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste. Serve with additional cheese, black pepper, or red pepper flakes, as desired.
Steve and I first saw this recipe on an episode of America's Test Kitchen and immediately felt we had to try it. The only problem was... well, sometimes ATK can be a bit, um, fussy. It's one of the reasons I love them, really, but sometimes they go a little overboard and end up making a big production out of something that really should be very straightforward. I personally feel this is one of those times.
This is a dish Italian grandmothers cooked and they didn't add baking soda to the pork or use a food processor for the mushrooms or cook the sausage in a large patty, only to slice it on a cutting board later. Too much fuss. So. I changed their method to suit my typical m.o.: simple and quick. I also changed the ingredient ratios to suit my other m.o.: much lower-calorie but still filling - and I think my version is phenomenal, if I do say so myself.
Don't let the minimal ingredient list fool you, folks. This is one of the most intensely-flavored dishes I have ever made. We were blown away at first bite. Steve could not stop mm'ing and oh'ing and yelling about it at the table - to the point that it was almost comical. Give it a try. You won't be sorry!
Tuesday, May 6, 2014
Chicken and Vegetable Coconut Curry
adapted from Very Culinary
1-1/4 lb boneless, skinless, chicken thighs, cut into bite-sized pieces
1 tablespoon grapeseed or other neutral oil
1 medium sweet onion, chopped
1 small bell pepper, chopped
1 cup julienned or chopped carrots
8 ounces snow peas, ends trimmed, large ones cut in half
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 tablespoon mild curry powder
1/2 tablespoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 can (8 ounce) pineapple chunks, drained, juice reserved
1 teaspoon cornstarch
1 15-ounce can light coconut milk
In a large nonstick pan, heat oil over medium-high. Add chicken and saute until cooked through, about 5 minutes. Using a slotted spoon, remove chicken to a bowl and set aside.
Add onion, bell pepper, carrots, snow peas, ginger, garlic, curry powder, salt and red pepper flakes to the pan. Cook, stirring frequently, for about 5 minutes until vegetables are crisp-tender.
In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Add the mixture, along with the pineapple chunks, coconut milk, and reserved chicken to the pan. Simmer for 5 minutes or until thickened; stir gently.
Serve over jasmine rice with extra red pepper flakes or Sriracha on the side.
This is MAGNIFICENT. I never really thought about blending Indian curry powder with coconut milk, which I tend to associate with Thai curries, but holy wow. Steve and I both flipped for this. Flipped, I tell ya!
It's been a while (my archive indicates eight months) since I was able to add another stir fry or curry to my permanent repertoire and I'm thrilled. I owe you one, Amy!
Monday, May 5, 2014
Beef and Black Bean Chili
4 slices bacon, chopped
1.5 pounds lean ground beef
1 large yellow onion, finely chopped
1 green bell pepper, finely chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, minced
2 tablespoons ground cumin
1 tablespoon Ancho chile powder
1 tablespoon Mexican oregano
1/2 tablespoon New Mexican chile powder
1/2 tablespoon Kosher salt
1 (15-ounce) can petite diced tomatoes
2 (15-ounce) cans black beans, rinsed and drained
1 quart stock or water
1/2 bunch fresh cilantro, chopped
Suggested for serving: shredded cheese, scallions, avocado, corn chips, hot sauce
Place bacon in a large soup pot. Cook over medium low heat until evenly brown and crispy. Remove bacon to paper towels and drain off excess fat from the pot, leaving just enough to coat the bottom.
Add beef to the pot over medium high heat and saute until well browned and cooked through, breaking the meat into chunks as it cooks. Drain, leaving a small amount of fat in the bottom of the pot. Set meat aside.
Stir in the onion, bell pepper, jalapeno pepper and garlic. Saute until vegetables are moderately soft, about 5 minutes, then add cumin, Ancho chile powder, Mexican oregano, New Mexican chili powder, and salt and stir to combine. Return beef to pot along with petite diced tomatoes and 3 cups stock or water
Bring to boil, then turn heat to low and simmer for 20 minutes, stirring occasionally. Add beans, bacon and 1 cup stock or water and continue simmering for another 10 minutes.
Add cilantro. Serve with desired toppings.
I think black beans and beef are a match made in heaven, and this recipe showcases that pairing beautifully. So savory and delicious, with just the right amount of heat.
Originally, I had intended to post a steak and black bean stew recipe here, but after making it with steak last week and ground beef this week, it was obvious this more chili-like version was the winner. 10/10 will make again. And soon.
Saturday, April 5, 2014
Pork Tenderloin with Apples and Onions
slightly adapted from Inspired Taste
1 pork tenderloin (1 to 1-1/2 pounds)
2 teaspoons grapeseed or other neutral oil
1 teaspoon salt
1 tablespoon Dijon mustard
2 teaspoons dried thyme
1/4 teaspoon ground black pepper
1 large apple, cored and sliced
1 sweet onion, sliced
1 cup chicken stock
1 tablespoon butter
Preheat oven to 425 degrees F (220 degrees Celsius).
Trim tenderloin of any silver skin. Pat pork dry with paper towels. Then, using your hands, rub the tenderloin all over with 1 teaspoon of the oil, sprinkle with 1 teaspoon of salt, and rub until evenly coated.
Heat a teaspoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloin and cook, turning occasionally, until evenly browned all over (this should take about 8 to 10 minutes). Transfer the browned pork to a large plate or cutting board.
Add the apples and onions to the pan and cook, stirring occasionally, until lightly browned around edges, about 4 minutes.
While the apples and onions cook, use a pastry brush (or use your hands) to rub the pork all over with the mustard, sprinkle it with 1 teaspoon of the thyme and 1/4 teaspoon black pepper, and rub until it is evenly coated.
Add the remaining 1 teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloin on top of apples and onions and slide into the oven. Roast 10 to 15 minutes or until a thermometer inserted into the thickest part reads between 145 and 150 degrees. Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
I am super proud of this recipe. I've been trying to make some kind of pork chops, apples and onions dish for ages and while they were mostly very good, none were mind-blowing. I abandoned the idea for a good couple of years. Then I stumbled across this beautiful looking recipe using tenderloin instead of chops and I knew I had to try again. My kitchen skills are much improved since my last attempts and I had a feeling I would not only be able to find the right balance of meat to onions to apples to herbs, but also pull off a pan sauce worth raving about.
And I did. It was a resounding success. Steve, who was rather, um, not fond of any of my previous versions and was hesitant when I told him what I was making, said after a few bites: "You have to make this again next week. This is ridiculous."
Agreed. It is a spectacular, delicious, repeatable dish. Finally. Success!
Saturday, March 8, 2014
M&M and Chocolate Chip Cookies
adapted from Sweet Anna's
2 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened to room temperature
1 cup loosely packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon pure vanilla extract
1/2 cup (4 ounces) semi-sweet chocolate chips
1 cup (6 ounces) mini m&ms
Preheat the oven to 325 degrees F. Line three baking sheets with silpat mats or parchment paper (I don't have three; I rotate two).
In a small bowl, whisk together the flour, baking soda & salt. Set aside.
In a large bowl, using a hand mixer, cream together the butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & vanilla until smooth.
Beat in the flour mixture until just combined and then stir in the chocolate chips and m&ms.
Spoon the dough by rough tablespoons onto the baking sheet. Allowing plenty of space in between cookies so that they have room to spread.
Bake for 12-18 minutes, depending on your oven and the size of your cookies - until the cookies are barely golden brown around the edges. Keep an eye on them. Don't over-bake.
Remove them from the oven, leaving the cookies on the baking sheets until they have firmed up enough to lift off the pans, 2 or 3 minutes.
Enjoy warm or transfer to cooling racks, then store in an air-tight container.
The M&M cookie recipe I have been looking for. Not too thick, crisp around the edges, dense and moist in the middle, with plenty of chocolate and candy chunks all the way through. One for the books.