Recipe adapted from the Kitchn
Ingredients:
1 c quinoa
1 t olive oil
1 3/4 c chicken stock (or water with 1 1/2 t chicken "better than bouillon")
Methodology:
Rinse the quinoa twice, and drain well. Place in a saucepan over high heat with the oil and mix thoroughly, heating until it is dry. Add liquid and bring to a boil. Turn the heat down as low as possible, cover, and cook for 15 minutes.
Remove from heat and fluff thoroughly. Serve.
Friday, January 11, 2019
Sunday, January 6, 2019
SPAGHETTI CARBONARA
Serves 2
Ingredients:
7.6 oz dry spaghetti
5 slices bacon, sliced into 1/4" pieces
2 garlic cloves, thinly sliced
1 c grated parmigiano reggiano cheese
2 eggs, warmed in the shell in hot water
Freshly ground black pepper
Chile flakes, optional
Methodology:
Cook the pasta until al dente, according to the package.
Meanwhile, gently fry the bacon over medium heat, tossing, until all pieces are crisped, and the fat has rendered. Remove the bacon from pan using a slotted spoon, reserve. Pour off all but 1 T of bacon grease from pan. Return the pan to low heat and toast the garlic slices in the bacon grease until they are just golden. Pour garlic and bacon grease into the bowl you intend to serve from.
Add grated cheese and eggs to serving bowl, whisk to combine into an emulsion. Add reserved bacon pieces and many grindings of black pepper.
Drain pasta when ready, reserving 1 c of pasta cooking water. Toss pasta immediately with egg mixture, tossing constantly until pasta is coated. If mixture appears dry, add pasta water by the tablespoon until pasta appears coated in a thin layer of sauce.
Top with additional grated cheese, black pepper and chile flakes, if desired. Enjoy.
Ingredients:
7.6 oz dry spaghetti
5 slices bacon, sliced into 1/4" pieces
2 garlic cloves, thinly sliced
1 c grated parmigiano reggiano cheese
2 eggs, warmed in the shell in hot water
Freshly ground black pepper
Chile flakes, optional
Methodology:
Cook the pasta until al dente, according to the package.
Meanwhile, gently fry the bacon over medium heat, tossing, until all pieces are crisped, and the fat has rendered. Remove the bacon from pan using a slotted spoon, reserve. Pour off all but 1 T of bacon grease from pan. Return the pan to low heat and toast the garlic slices in the bacon grease until they are just golden. Pour garlic and bacon grease into the bowl you intend to serve from.
Add grated cheese and eggs to serving bowl, whisk to combine into an emulsion. Add reserved bacon pieces and many grindings of black pepper.
Drain pasta when ready, reserving 1 c of pasta cooking water. Toss pasta immediately with egg mixture, tossing constantly until pasta is coated. If mixture appears dry, add pasta water by the tablespoon until pasta appears coated in a thin layer of sauce.
Top with additional grated cheese, black pepper and chile flakes, if desired. Enjoy.
Saturday, January 5, 2019
RED WINE POACHED PEARS
Ingredients:
4 firm-fleshed, barely ripe pears, peeled, quartered and cored
1 1/2 C red wine
3/4 C sugar
2 T lemon juice
2 t vanilla (or a vanilla bean, with seeds scraped into the pot)
1 cinnamon stick
Methodology:
Mix all ingredients but the pears together in a saucepan and bring to a boil. Add pears and simmer for 10-12 minutes.
Flip pears and cook for a further 10 minutes.
Remove pears and set aside to cool.
In the meantime, reduce the liquid in the saucepan until it coats the back of a spoon. Remove the vanilla bean (if used) and cinnamon stick.
Serve the pears over vanilla ice cream, with the remaining red wine sauce spooned over the top.
4 firm-fleshed, barely ripe pears, peeled, quartered and cored
1 1/2 C red wine
3/4 C sugar
2 T lemon juice
2 t vanilla (or a vanilla bean, with seeds scraped into the pot)
1 cinnamon stick
Methodology:
Mix all ingredients but the pears together in a saucepan and bring to a boil. Add pears and simmer for 10-12 minutes.
Flip pears and cook for a further 10 minutes.
Remove pears and set aside to cool.
In the meantime, reduce the liquid in the saucepan until it coats the back of a spoon. Remove the vanilla bean (if used) and cinnamon stick.
Serve the pears over vanilla ice cream, with the remaining red wine sauce spooned over the top.
Wednesday, December 19, 2018
DELICATA SQUASH & RADICCHIO SALAD
Adapted from A Modern Way to Eat, by Anna Jones
Ingredients:
3 delicata squash, halved, seeded and cut into 1/2" half-moons
Olive oil
1 head radicchio
1/4 pomegranate, seeded
4 sprigs fresh mint
Dressing:
2 medjool dates, pitted
2 T balsamic vinegar
Juice of 1/2 lemon
2 T olive oil
Top with:
3/4 t za'atar
Crumbled feta (optional)
Methodology:
Preheat oven to 425°F / 220°C.
Toss delicata slices on a half sheet-pan with just enough olive oil, about 1 T. Rub with your hands to cover, and then arrange in rows in a single layer, each half-moon pointing in the same direction (this makes them easier to flip). Season with salt and roast in the oven for 10 minutes. Using tongs, flip the slices and roast for another 15 minutes. Flip once more, rotating pan, and roast for another 10-15 minutes, or until both sides are caramelized, and the inside of each slice is creamy and soft.
Meanwhile, mash the dates with the vinegar in a salad bowl. (If the dates are too hard, place them and the vinegar in an oven-safe ramekin and roast with the squash for 5 minutes. Remove, let cool, and then mash.) Add the lemon juice and slowly whisk in the oil, so that an emulsion forms. Pour into a small bowl and reserve.
Shred the radicchio and mint leaves, and toss in the salad bowl with the pomegranate seeds and half of the dressing. Once the squash is finished roasting, add it to the bowl with the rest of the dressing and toss well. Sprinkle with the za'atar and serve.
Roasted Squash Seeds:
Delicata squash seeds
Olive oil
Salt
Preheat oven to 330°F / 165°C.
Separate the seeds from the stringy membrane, discarding any dark or malformed seeds. Rinse and drain well. Spread on a foil-covered baking sheet, drizzle lightly with olive oil and sprinkle with salt. Roast for 10 minutes, then stir. Continue roasting until seeds are golden-brown and toasted, 5-10 minutes. Cool and store in an air-tight jar.
Ingredients:
3 delicata squash, halved, seeded and cut into 1/2" half-moons
Olive oil
1 head radicchio
1/4 pomegranate, seeded
4 sprigs fresh mint
Dressing:
2 medjool dates, pitted
2 T balsamic vinegar
Juice of 1/2 lemon
2 T olive oil
Top with:
3/4 t za'atar
Crumbled feta (optional)
Methodology:
Preheat oven to 425°F / 220°C.
Toss delicata slices on a half sheet-pan with just enough olive oil, about 1 T. Rub with your hands to cover, and then arrange in rows in a single layer, each half-moon pointing in the same direction (this makes them easier to flip). Season with salt and roast in the oven for 10 minutes. Using tongs, flip the slices and roast for another 15 minutes. Flip once more, rotating pan, and roast for another 10-15 minutes, or until both sides are caramelized, and the inside of each slice is creamy and soft.
Meanwhile, mash the dates with the vinegar in a salad bowl. (If the dates are too hard, place them and the vinegar in an oven-safe ramekin and roast with the squash for 5 minutes. Remove, let cool, and then mash.) Add the lemon juice and slowly whisk in the oil, so that an emulsion forms. Pour into a small bowl and reserve.
Shred the radicchio and mint leaves, and toss in the salad bowl with the pomegranate seeds and half of the dressing. Once the squash is finished roasting, add it to the bowl with the rest of the dressing and toss well. Sprinkle with the za'atar and serve.
Roasted Squash Seeds:
Delicata squash seeds
Olive oil
Salt
Preheat oven to 330°F / 165°C.
Separate the seeds from the stringy membrane, discarding any dark or malformed seeds. Rinse and drain well. Spread on a foil-covered baking sheet, drizzle lightly with olive oil and sprinkle with salt. Roast for 10 minutes, then stir. Continue roasting until seeds are golden-brown and toasted, 5-10 minutes. Cool and store in an air-tight jar.
Monday, December 10, 2018
BRUSSELS SPROUTS WITH GARLIC & ANCHOVY
From The Milk Street Cookbook
Serves 2 generously as a side dish
Ingredients:
1 lb small to medium brussels sprouts, washed, dried, trimmed and halved
3 T olive oil, divided
1 T rice syrup
1/2 t salt
4 garlic cloves, minced
4 anchovy fillets
Red pepper flakes
1 T lemon juice
Methodology:
In a large bowl, toss the sprouts with 1 T of the oil, the rice syrup and the salt.
In a large cast-iron skillet over medium heat, combine 1 T oil, the garlic, the anchovies and the red pepper flakes. Help the anchovies disintegrate by mashing them with a rubber spatula. Cook, stirring, until the garlic begins to color, 3-4 minutes. Scrape the mixture into the sprout serving bowl.
Return the skillet to medium heat. Add the final 1 T oil and use tongs to arrange the sprouts cut-side down in a single layer. Cook, without moving, until charred in spots (start checking at 3 minutes). Flip and cook an additional 3-5 minutes.
Pour the sprouts into the serving bowl, top with the lemon juice, and toss well. Top with additional pepper flakes and salt, if desired.
Serves 2 generously as a side dish
Ingredients:
1 lb small to medium brussels sprouts, washed, dried, trimmed and halved
3 T olive oil, divided
1 T rice syrup
1/2 t salt
4 garlic cloves, minced
4 anchovy fillets
Red pepper flakes
1 T lemon juice
Methodology:
In a large bowl, toss the sprouts with 1 T of the oil, the rice syrup and the salt.
In a large cast-iron skillet over medium heat, combine 1 T oil, the garlic, the anchovies and the red pepper flakes. Help the anchovies disintegrate by mashing them with a rubber spatula. Cook, stirring, until the garlic begins to color, 3-4 minutes. Scrape the mixture into the sprout serving bowl.
Return the skillet to medium heat. Add the final 1 T oil and use tongs to arrange the sprouts cut-side down in a single layer. Cook, without moving, until charred in spots (start checking at 3 minutes). Flip and cook an additional 3-5 minutes.
Pour the sprouts into the serving bowl, top with the lemon juice, and toss well. Top with additional pepper flakes and salt, if desired.
Sunday, December 2, 2018
RED LENTIL CHICKEN CURRY
Adapted from Eat Your Way to Managing Diabetes
Serves 2 with leftovers for lunch
Ingredients:
1 can full-fat coconut milk
2 T curry paste (especially good with the chu chee curry paste)
1 red onion, minced
2 garlic cloves, minced
1 1/2 C red lentils
2 C chicken or vegetable broth
5 makrut lime leaves, central stem removed and minced
1 boneless, skinless chicken breast, sliced
To serve:
Handful of cilantro, both leaves and minced stems
Lime wedges
Fish sauce
Brown rice (see below)
Methodology:
Skim the cream off the top of the can of coconut milk and cook it in a large saucepan over medium heat with the curry paste, stirring occasionally, until it begins to split, and the oil separates from the cream. Add in the onion and cook, stirring, until the onion softens. Add the garlic and lentils and cook, stirring, for an additional minute.
Pour in the remaining coconut milk, as well as 1 C of the chicken broth. Cook over low heat, stirring, until the lentils have softened, adding additional broth if necessary.
Add the lime leaves and chicken slices and submerge them in the lentil mixture, adding more broth if necessary.
Once the chicken is cooked through, serve topped with cilantro and lime juice, offering fish sauce as well to balance seasoning.
Brown rice:
From Martha Stewart
2 C long-grain brown rice*
2 1/2 C water
1/2 t salt
Combine all ingredients in a pot and bring to the boil. Turn heat down as low as possible and steam, covered with tin foil and a tight-fitting lid, for 30 minutes. Let sit for 10 minutes, then fluff with a fork and serve.
*For short-grain rice, use 1 1/2 C water per cup of dry rice, so 3 C water for this recipe.
Serves 2 with leftovers for lunch
Ingredients:
1 can full-fat coconut milk
2 T curry paste (especially good with the chu chee curry paste)
1 red onion, minced
2 garlic cloves, minced
1 1/2 C red lentils
2 C chicken or vegetable broth
5 makrut lime leaves, central stem removed and minced
1 boneless, skinless chicken breast, sliced
To serve:
Handful of cilantro, both leaves and minced stems
Lime wedges
Fish sauce
Brown rice (see below)
Methodology:
Skim the cream off the top of the can of coconut milk and cook it in a large saucepan over medium heat with the curry paste, stirring occasionally, until it begins to split, and the oil separates from the cream. Add in the onion and cook, stirring, until the onion softens. Add the garlic and lentils and cook, stirring, for an additional minute.
Pour in the remaining coconut milk, as well as 1 C of the chicken broth. Cook over low heat, stirring, until the lentils have softened, adding additional broth if necessary.
Add the lime leaves and chicken slices and submerge them in the lentil mixture, adding more broth if necessary.
Once the chicken is cooked through, serve topped with cilantro and lime juice, offering fish sauce as well to balance seasoning.
Brown rice:
From Martha Stewart
2 C long-grain brown rice*
2 1/2 C water
1/2 t salt
Combine all ingredients in a pot and bring to the boil. Turn heat down as low as possible and steam, covered with tin foil and a tight-fitting lid, for 30 minutes. Let sit for 10 minutes, then fluff with a fork and serve.
*For short-grain rice, use 1 1/2 C water per cup of dry rice, so 3 C water for this recipe.
Monday, November 5, 2018
KIMCHI UDON
Modified, from Bon Appetit
Serves 2-3
Ingredients:
2 servings of dry udon noodles or 3/4lb fresh noodles, prepared according to instructions
2 T shallot oil
1 1/2 C finely chopped kimchi
1 T gochujang
1 C kimchi juice
1/2 t chicken better than bouillon
2 T butter
3 scallions, finely sliced on diagonal
Toasted sesame seeds
1 gently fried or poached egg per serving
Methodology:
Heat the shallot oil in a large skillet over medium heat. Add the kimchi and gochujang and cook, stirring, until the kimchi softens and the gochujang caramelizes a bit, about 4 minutes. Add kimchi juice and better than bouillon and cook until reduced, about 3 minutes.
Add the drained noodles and the butter and toss until the sauce thickens and coats the noodles, about 2 minutes.
Serve, topped with scallions, sesame seeds and egg.
Serves 2-3
Ingredients:
2 servings of dry udon noodles or 3/4lb fresh noodles, prepared according to instructions
2 T shallot oil
1 1/2 C finely chopped kimchi
1 T gochujang
1 C kimchi juice
1/2 t chicken better than bouillon
2 T butter
3 scallions, finely sliced on diagonal
Toasted sesame seeds
1 gently fried or poached egg per serving
Methodology:
Heat the shallot oil in a large skillet over medium heat. Add the kimchi and gochujang and cook, stirring, until the kimchi softens and the gochujang caramelizes a bit, about 4 minutes. Add kimchi juice and better than bouillon and cook until reduced, about 3 minutes.
Add the drained noodles and the butter and toss until the sauce thickens and coats the noodles, about 2 minutes.
Serve, topped with scallions, sesame seeds and egg.
Wednesday, October 10, 2018
CABBAGE ROLLS
Modified, from Chef John. This recipe makes about 16 smaller rolls or 12 large rolls, depending on the size of the cabbage leaves.
Ingredients:
Filling:
1 lb ground beef
1 lb ground pork (or veal if available)
3/4 C long grain white rice (try with brown rice next time)
5 cloves garlic, minced
1 bunch flat-leaf parsley, minced
1 T fresh thyme, minced
2 t salt
1 t black pepper
1 t dried garlic
1 t dried onion
1/2 t cayenne pepper
1 t fish sauce
2 t worcestershire sauce
1 egg
1/4 C melted butter (1/2 stick)
Braising liquid
1 28oz can crushed tomatoes
1 large yellow onion, halved and cut into 1/4" slices.
4 C broth (chicken or beef)
1 C water (used to rinse out the tomato can)
1 large green cabbage
Methodology:
Preheat the oven to 350°F.
Mix the filling together until it is uniform (don't worry about over-mixing it).
Bring a large pot half-filled with water to the boil. Core the cabbage and place in the water, turning occasionally. A cabbage leaf should detach from the head approx. every 45 seconds. Detach as many leaves as possible, and set aside to cool.
Fill each cabbage leaf with a roll of filling (about 1/3 C to 1/2 C in volume), and wrap loosely.
Place a few leftover smaller cabbage leaves on the bottom of a large pot. Top with half of the crushed tomatoes and half of the onion slices. Season with salt and pepper. Place as many cabbage rolls as comfortably (but not tightly) fit on top of this base. Repeat until all cabbage rolls have been placed, then top with another few leaves. Pour over the broth and water, adding additional water if necessary to cover all the rolls.
Cover pot and place in the oven to braise for 1 hour. Check liquid level, pressing down on rolls if they are floating, and adding water if necessary. Braise for another hour, checking occasionally. Rolls are finished when they are tender and easily pierced with a fork.
Allow to cool slightly before serving rolls, well sauced, with crusty bread.
Ingredients:
Filling:
1 lb ground beef
1 lb ground pork (or veal if available)
3/4 C long grain white rice (try with brown rice next time)
5 cloves garlic, minced
1 bunch flat-leaf parsley, minced
1 T fresh thyme, minced
2 t salt
1 t black pepper
1 t dried garlic
1 t dried onion
1/2 t cayenne pepper
1 t fish sauce
2 t worcestershire sauce
1 egg
1/4 C melted butter (1/2 stick)
Braising liquid
1 28oz can crushed tomatoes
1 large yellow onion, halved and cut into 1/4" slices.
4 C broth (chicken or beef)
1 C water (used to rinse out the tomato can)
1 large green cabbage
Methodology:
Preheat the oven to 350°F.
Mix the filling together until it is uniform (don't worry about over-mixing it).
Bring a large pot half-filled with water to the boil. Core the cabbage and place in the water, turning occasionally. A cabbage leaf should detach from the head approx. every 45 seconds. Detach as many leaves as possible, and set aside to cool.
Fill each cabbage leaf with a roll of filling (about 1/3 C to 1/2 C in volume), and wrap loosely.
Place a few leftover smaller cabbage leaves on the bottom of a large pot. Top with half of the crushed tomatoes and half of the onion slices. Season with salt and pepper. Place as many cabbage rolls as comfortably (but not tightly) fit on top of this base. Repeat until all cabbage rolls have been placed, then top with another few leaves. Pour over the broth and water, adding additional water if necessary to cover all the rolls.
Cover pot and place in the oven to braise for 1 hour. Check liquid level, pressing down on rolls if they are floating, and adding water if necessary. Braise for another hour, checking occasionally. Rolls are finished when they are tender and easily pierced with a fork.
Allow to cool slightly before serving rolls, well sauced, with crusty bread.
Saturday, September 29, 2018
BUCKWHEAT CHOCOLATE CHIP COOKIES
Basically a half-recipe of Bon Appetit's version from Bien Cuit
Ingredients:
1 C buckwheat flour
6 1/2 t unsweetened cocoa powder
1 1/2 t baking powder
1 stick of butter (1/2 C), room temperature
3/4 C packed light brown sugar
1 t strong coffee or espresso
1/2 C chocolate chips
Coarse sea salt, for sprinkling atop cookies
Methodology:
Preheat oven to 350°F.
Whisk flour, cocoa powder and baking powder in a small bowl to combine and break up lumps.
Using a hand-mixer, beat sugar and butter in a large bowl until lighter and fluffy, 4 minutes. Add coffee and mix briefly.
Add flour mixture and mix with a rubber spatula until mixture is combined, then blend with the mixer until all ingredients are well-combined.
Stir in chocolate chips.
Roll dough into walnut-sized balls and place on a parchment-lined baking sheet, 1 1/2" apart. Sprinkle with salt.
Bake for 10-12 minutes, cool on pan for 2 minutes, then cool on rack.
Ingredients:
1 C buckwheat flour
6 1/2 t unsweetened cocoa powder
1 1/2 t baking powder
1 stick of butter (1/2 C), room temperature
3/4 C packed light brown sugar
1 t strong coffee or espresso
1/2 C chocolate chips
Coarse sea salt, for sprinkling atop cookies
Methodology:
Preheat oven to 350°F.
Whisk flour, cocoa powder and baking powder in a small bowl to combine and break up lumps.
Using a hand-mixer, beat sugar and butter in a large bowl until lighter and fluffy, 4 minutes. Add coffee and mix briefly.
Add flour mixture and mix with a rubber spatula until mixture is combined, then blend with the mixer until all ingredients are well-combined.
Stir in chocolate chips.
Roll dough into walnut-sized balls and place on a parchment-lined baking sheet, 1 1/2" apart. Sprinkle with salt.
Bake for 10-12 minutes, cool on pan for 2 minutes, then cool on rack.
Tuesday, August 28, 2018
BANANA BREAD
Almost entirely from epicurious.
Ingredients:
1/2 c (1 stick) butter, softened, plus more to grease pan
3/4 c brown sugar, packed
2 large eggs, room temperature
1 2/3 c flour, plus more for pan
1 t baking powder
1/2 t baking soda
1/2 t kosher salt
4 bananas, roasted in peel at 250°F for 20 minutes, cooled, peeled and mashed
1/4 c yogurt
1 t vanilla
1/2 c toasted nuts
1/2 c blueberries
Methodology:
Preheat oven to 350°F.
Butter and flour a 5" x 9" loaf pan and set aside.
Mix flour, baking powder, soda and salt in a small bowl and set aside.
Combine bananas with the yogurt and vanilla in a small bowl and set aside.
Using an electric mixer, cream the butter and sugar together in a large bowl until the mixture is pale in color, about 3 minutes. Add the eggs, one by one, and mix until uniform, about 2 minutes. Add in the banana mixture, mixing until combined. Add dry ingredients in two batches, mixing until just combined. Fold in nuts and blueberries. Pour into prepared pan and smooth surface with a spatula.
Bake at 350°F for 60-65 minutes, until a toothpick stuck in comes out clean and surface is dark brown and cracked.
Cool in pan for 20 minutes, then release loaf onto a cutting board.
Ingredients:
1/2 c (1 stick) butter, softened, plus more to grease pan
3/4 c brown sugar, packed
2 large eggs, room temperature
1 t baking powder
1/2 t baking soda
1/2 t kosher salt
4 bananas, roasted in peel at 250°F for 20 minutes, cooled, peeled and mashed
1/4 c yogurt
1 t vanilla
1/2 c toasted nuts
1/2 c blueberries
Methodology:
Preheat oven to 350°F.
Butter and flour a 5" x 9" loaf pan and set aside.
Mix flour, baking powder, soda and salt in a small bowl and set aside.
Combine bananas with the yogurt and vanilla in a small bowl and set aside.
Using an electric mixer, cream the butter and sugar together in a large bowl until the mixture is pale in color, about 3 minutes. Add the eggs, one by one, and mix until uniform, about 2 minutes. Add in the banana mixture, mixing until combined. Add dry ingredients in two batches, mixing until just combined. Fold in nuts and blueberries. Pour into prepared pan and smooth surface with a spatula.
Bake at 350°F for 60-65 minutes, until a toothpick stuck in comes out clean and surface is dark brown and cracked.
Cool in pan for 20 minutes, then release loaf onto a cutting board.
Wednesday, August 8, 2018
POTATO CURRY
Aloo hin From Maxi's Mo Mo and Bo Bo's Kitchen cookbook
Ingredients:
4 large yukon gold potatoes
4 medium or 3 large yellow onions, cut into 1/4" slices
1 block firm tofu, cut into 1/2" cubes
2 cups water
1/2 t turmeric
1 t paprika
1 t salt and sugar
2 scallions, sliced thinly
Yogurt and Naan to serve
Methodology:
Boil whole potatoes until a knife slides in with no resistance (start checking after 15 minutes). Peel and chop into 1" cubes. Return potato cubes to pot.
Add the tofu and onion to the pot, together with the turmeric, paprika, salt, sugar and water. Cook at high heat until the water has almost completely evaporated.
Mix in the scallions. Dollop with yogurt and serve with naan.
Ingredients:
4 large yukon gold potatoes
4 medium or 3 large yellow onions, cut into 1/4" slices
1 block firm tofu, cut into 1/2" cubes
2 cups water
1/2 t turmeric
1 t paprika
1 t salt and sugar
2 scallions, sliced thinly
Yogurt and Naan to serve
Methodology:
Boil whole potatoes until a knife slides in with no resistance (start checking after 15 minutes). Peel and chop into 1" cubes. Return potato cubes to pot.
Add the tofu and onion to the pot, together with the turmeric, paprika, salt, sugar and water. Cook at high heat until the water has almost completely evaporated.
Mix in the scallions. Dollop with yogurt and serve with naan.
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