ROASTED GREEN BEANS

Adapted from Amee's Savory Dish

Ingredients:

12 oz green beans, trimmed

4-6 garlic cloves, peeled and halved

1/2 t salt

1 T olive oil

Methodology:

Preheat oven to 375°F.

Toss beans and garlic in olive oil and spread on a rimmed baking sheet.  Sprinkle with salt.

Roast until beans are tender and blistered golden in spots, 35-40 minutes, tossing at 25 minutes.

SHEET PAN FETA LEMON CHICKEN

From Baking the Goods

Ingredients:

1/3 c olive oil

Juice from 1 large lemon

1 t salt

1 t pepper

1 t sumac

2 T fresh oregano, chopped

2 T parsley, chopped

2 T rosemary, chopped

4 cloves garlic, crushed

2 lb yukon gold or baby potatoes, cut into 1/2" cubes

1 container cherry tomatoes

1 red and 1 orange bell pepper, cut into 1" pieces

2 red onions, quartered and cut into 1/2" slices

2 lemons, cut into 3 slices each

6 chicken thighs, boneless & skinless (approx. 2 lb)

1/2 lb feta, cut into 1/4" cubes

Methodology:

Preheat the oven to 400°F.

Combine the first group of ingredients in a measuring cup and set aside.

Add all remaining ingredients but the feta to a very large bowl, pour over the sauce previously made, and toss well.  Spread out evenly over 2 rimmed baking sheets, and roast for 40 minutes, rotating halfway through.  

Add feta cheese evenly to both sheets, and roast an additional 10 minutes. 

KALE & BRUSSELS SPROUTS SALAD

Adapted from Bon Appétit, November 2011

Ingredients:

2 T lemon juice

1 T Dijon mustard

1 t minced shallot

1/2 small garlic clove, minced or grated

1/8 t kosher salt, plus more for seasoning

Freshly ground black pepper

1/4 c extra virgin olive oil, divided

1 bunch Lacinato kale, center rib discarded, leaves shredded

6 oz. Brussels sprouts, trimmed, finely shredded with a mandoline

1/4 c almonds with skins

1/2 c finely grated pecorino

Methodology:

Combine lemon juice, mustard, shallot, garlic, salt, and a pinch of pepper in a small bowl.  Set aside to allow shallot and garlic to mellow.

Measure 1/4 c oil into a cup.  Spoon 1 T oil from cup into small skillet; heat oil over medium-high heat.  Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes.  Transfer nuts to a paper towel-lined plate.  Sprinkle almonds lightly with salt.  Set aside to cool.  When almonds are cool, chop roughly.

Slowly whisk remaining oil into lemon-mustard mixture.  Season dressing to taste. Whisk in 1/4 c cheese.  

Mix kale and Brussels sprouts in your salad bowl.  Add dressing and cheese to kale mixture; toss to coat.  Season with salt and pepper.  Garnish with almonds. 

Variations:

1. If your Brussels sprouts are very small, they will be a beast to shred.  Pulse the kale and Brussels sprouts in a food processor until they’re a consistency you like instead!
2. Replace the toasted almonds with pecans, and add some chopped dried cranberries or currants.

GOAN SHRIMP CURRY

Modified from Burlap and Barrel

Ingredients:

1 lb shrimp, peeled and deveined

Salt to season

2 - 3 T ghee or oil

1 large onion, thinly sliced 

1 red bell pepper, thinly sliced

1/4 t salt

5 garlic cloves, sliced

1 2" piece ginger, peeled and julienned

1/4 c Burlap & Barrel Goan masala spice blend

1 can (13.5 oz) coconut milk, shaken

1/2 c water

4 t sugar

1 qt shishito peppers

1/4 c cilantro, sliced

Juice of 1 lime

Methodology:

If the shrimp are frozen, defrost in a large bowl in cool water in the fridge, with 2 T salt.  If shrimp are thawed, season with 1 t salt and set aside.

Heat the ghee in a large dutch oven over medium heat.  Add the onion and pepper, season with salt, and cook until the onion is translucent and softened.

Add garlic and ginger, and cook for another 2 minutes.

Add the spice blend, as well as more ghee if necessary.  Cook for 40 seconds, stirring constantly.

Deglaze with coconut milk and water.  Add sugar, knorr powder and shishito peppers, and cover.  Cook 7 minutes.

Taste for seasoning.  Add shrimp and cook 2 minutes.  Add cilantro and lime, and serve with rice and naan.

BLOOD ORANGE MARMALADE

From Food Wishes

Ingredients:

4 or 5 blood oranges, rolled and halved

Sugar, to equal total volume of zest and juice (approx. 1 3/4 c)

1/2 lemon, juiced

Methodology:

Juice oranges, reserving juice in a large measuring vessel (note volume, juice should equal at least 1 c).

Juice lemon, adding juice to vessel.  

Cut each juiced orange (and one lemon) half in half, longitudinally, and then in half latitudinally, so you have 8 rounded wedge-shaped pieces of pulpy peel. Scrape the pulp off and add it to the reserved juice.  Pare down the peel from the pith side, removing the pith until you begin to see the pores.  

Place all pared peel into a saucepan, and cover with 6 c cold water.  Bring to boil, reduce to simmer, and cook until peel is very soft, 45 - 60 minutes.

Drain peel, allow to cool, finely julienne, and add to cup measure.  Note final volume, then pour into saucepan (no need to wash), and add an equal volume of granulated sugar.

Add half the juice volume (in this case, 1/2 c) of water, and bring to boil.  Simmer, stirring continuously, until marmalade thickens slightly and reaches 220°F.

Pour into sterilized jars, or store in refrigerator.

As written, this mixture makes 3 half pint jars of marmalade.

CHICKEN LAAB

From Hot Thai Kitchen

Ingredients:

3 T jasmine or sticky rice grains

2 makrut lime leaves

3 T water

1 lb ground chicken

1 t + 1 T fish sauce

2 shallots, sliced lengthwise

2 - 3 T lime juice

2 t urfa chili flakes

1/4 t sugar

2 scallions, thinly sliced

1/3 c cilantro, chopped

1/3 c mint leaves, torn

Methodology:

Sauté the rice grains and lime leaves in a dry cast iron skillet over high heat, stirring and tossing until the rice is golden.  Pour into a mortar and grind into a rough powder.  Set aside.

Bring the water to simmer in a large dutch oven.  Add the chicken and 1 t fish sauce, and cook until the chicken is done.  Add shallots, and cook 1 more minute.  Remove from heat.

Add remaining ingredients, and top with 1 T toasted rice powder per serving, at the table.

Serve with sticky or jasmine rice and sliced fresh vegetables (cucumbers, peppers, beans)

CHICKEN, LEEK AND BEAN BRAISE

From Bold Bean Co

Serves 4

Ingredients:

4 slices pancetta, finely diced

1 t olive oil

Truffle salt and black pepper

4 bone in, skin on chicken thighs

2 large leeks, trimmed, halved lengthwise and cleaned

3 garlic cloves, sliced

1 t dried thyme

1/2 c prosecco or white wine

2 T whole grain mustard

3 T crème fraîche

1/4 t dried black garlic granules

3 - 4 c cooked cannellini or pinto beans (2 cans)

Methodology:

Place the pancetta in a pot or dutch oven over medium heat.  Cook until crisp and fat has rendered.  Remove pancetta to the side and reserve fat in pan.  Add olive oil.

Season the chicken with truffle salt and pepper, and sear skin down in the pot for 12-15 minutes, or until well golden.  Turn the heat down if the skin is browning too fast.  Flip chicken and cook for another 4 minutes, then move off heat to a plate.

Remove all but 3 T chicken fat, and supplement with butter if there's not enough fat in the pot.  Reduce heat to medium.

Add the leeks, stir well and add 1/2 t truffle salt.  Cook, stirring occasionally, until the leeks begin to caramelize, 8-10 minutes.  Add garlic and thyme and cook for another minute.

Deglaze with the wine and simmer, scraping the bottom and edges of the pot, until the wine has almost entirely evaporated.  

Stir in the mustard, crème fraîche and dried garlic, and pour in the beans, rinsing the container with 1-2 c water and adding that to the pot as well.  Stir well, and taste for seasoning, but be aware that the braise will reduce a little as it cooks.  

Bring to boil, then reduce heat to medium low.  Add the chicken thighs, skin up, and simmer for 15 minutes.

______

Serve with mashed potatoes or fresh pasta and broccolette.

ROAST CHICKEN WITH GARLIC CROUTONS

From the French Farmhouse Cook Book, by Susan Hermann Loomis

Ingredients:

10 half slices sourdough bread

3 large garlic cloves, peeled

1 chicken, 3 1/2 - 4 lb, with giblets

1 T cognac, whiskey, or marsala

1/2 lemon

Salt and pepper

Thyme, optional

Ingredients for a caesar salad

Methodology:

Heat the oven to 450°F.

Remove the giblets, place the liver in a small ramekin on a baking sheet, cover with 1 T liquor, and roast in the oven for 20 minutes.

Place the chicken breast up in a roasting pan.  Squeeze the lemon into the cavity and tie the legs together.  Add the chicken neck.  Roast for 30 minutes.

Spread the bread out on a baking sheet and roast for 15 minutes, flipping halfway through.  Remove from the oven, cool until it's not too hot to touch, and rub the garlic cloves on both sides of each slice of bread.

Cut the bread into large pieces (4-6 pieces per slice).  Remove chicken from oven, and spread bread pieces around and under chicken (lifting temporarily with tongs).  Roast an additional 20 minutes, or until the chicken reaches 165°F in the thickest part of the thigh.

Remove the chicken, drizzle the croutons with the juices and stir around the pan, scraping up any stuck bits from the bottom of the pan.  Roast an additional 20 minutes, pouring over any remaining juices from the chicken after 10 minutes.  Remove from oven, drizzle over any remaining juices.

Serve with a sharply-dressed caesar salad.

BISCUITS

From CM, via the Secret Family Cookbook

This recipe makes enough to fit into an 8" square glass pan, to serve two or three people.

Ingredients:

1 1/2 c flour

1/4 t salt

2 1/4 t baking powder

1/4 c butter, cut into small cubes

~3/4 c milk or buttermilk

Methodology:

Preheat the oven to 450°F. 

Whisk dry ingredients together.  Add the butter pieces, toss to cover in flour, then rub into the flour mixture with your fingers until no chunks remain.  Stir in the liquid.  More may be necessary if using buttermilk.  The dough should be sticky.

Turn out on a well-floured surface, flour the top surface, and knead once or twice before patting out to 3/4" thick.  Cut with a well-floured round cutter (or slice into square biscuits using a sharp, well-floured knife) and place into an 8" glass baking dish (no preparation of the pan is necessary).

Bake for 12-14 minutes, or until golden brown on top.

Serve with butter, jam and honeycomb, or with sausage or bacon gravy.

CORNBREAD

From Creme de la Crumb

Here is a 6-muffin recipe, see below for 1 8x8 pan or 12 muffin amounts

This amount will make ~10 waffles in a min-waffle maker.

Ingredients:

2/3 c flour

1/3 c cornmeal

3 T sugar

1 1/2 t baking powder

3/8 t salt

1 t mesquite flour

3 T olive oil or melted butter

100 ml milk

2 T greek yoghurt

1 egg

Methodology:

Preheat oven to 350°F and grease muffin wells.

Whisk dry ingredients together in a large bowl.

Whisk wet ingredients together in a medium bowl.

Add wet ingredients to dry and whisk to combine.

Transfer to pan.  Bake for 20 minutes.  Allow to cool 5 minutes before serving.

12-muffin or 8 x 8 pan amounts:

1 1/3 c flour

2/3 c cornmeal

1/4 + 2 T sugar

1 T baking powder

5/8 t salt

1 T mesquite flour

1/3 c olive oil (or 1/3 c (5.5 T) butter, melted)

200 ml milk (2/3 + 1/6 c)

1/4 c greek yoghurt

2 eggs

Increase baking time to 40 minutes for 8 x 8 pan.

CREPES

From The French Farmhouse Cookbook, by Susan Hermann Loomis

Ingredients:

3 large eggs

1/4 t salt

2 1/2 c (625 ml) milk, divided

1 t vanilla

1 3/4 c (230 g) flour

Butter, to cook

Methodology:

Mix the eggs and salt in a stand mixer on medium until well broken-up.

Add 1 c milk and vanilla, and mix again.

Add the flour and mix until combined, stopping to scrape down the bowl when necessary.  Once the batter is smooth, add the remaining milk and mix until smooth.  Rest for half an hour, or up to overnight.

Heat a large skillet over medium heat, then turn down to low.  Butter lightly.  Pour a thin layer of batter into the skillet, swirling it to coat the pan bottom completely.  Once the edges begin to crisp and dry, flip carefully and cook another minute, or until pale brown spots appear on the underside of the crêpe.

Repeat with remaining batter.

Serve warm, with whipped cream, raspberry jam, and fresh fruit.