Wednesday, November 15, 2017

Sausage, tomato and white bean soup



 SAUSAGE, TOMATO AND WHITE BEAN SOUP

1 Tbs. olive oil
1 lb. sweet Italian sausage
1 med. yellow onions coarsely chopped
1 laar. carrot, coarsely chipped
1 med russet potato, peeled and coarsley chopped
3 med. cloves garlic, coarsely chopped
1 Tbs. minced fresh rosemary
1  145.5-oz. can diced fire-roasted tomatoes
6 cups chicken stock
2 curly kale, touch stems removed and leaves coarsely chopped (about 2 cups packed
kosher salt and pepper
grated Parmigiano-Reggiano or Grana Padano for serving
Crusty bread (optional)

In a 5-6 qt. dutch oven heat oil over med heat.  Add sausage and cook, breaking it up, until just cooked through, about 7 minutes.  Transfer to a bowl.  Add the onion, carrots, and potatoes to the pot, lower the heat to med. and cook. stirring occasionally, until the vegetables begin to soften, about 5 minutes.  Add the garlic and rosemary and cook, stirring until fragrant, about 30 seconds.  Add the beans, tomatoes, stock, bring auto a simmer and cook for 10 minutes, skimming as needed.  Add the kale and reserved sausage, and simmer 5 minutes.  Seasons to taste with salt and pepper.  Serve sprinkled with cheese and with crusty bread if you like
—Christine Burns Fudalevige


Monday, November 13, 2017

Copycat Cheesecake Factory Shrimp Scampi


I thought this was a recipe I made before until I started making it and then realized it wasn't.  I liked it but Charlie thought the last one I made was better. One thing I think I should have done is toss the pasta in the sauce instead of spooning it over.  That way the pasta would have absorbed the sauce and thickened it more than it was. 

Copycat Cheesecake Factory Shrimp Scampi
Fried shrimp, in a sea of Parmesan cream sauce, over a bed of angel hair. Heavenly.

TOTAL TIME: 0:30 LEVEL: EASY SERVES: 2 TO 3

INGREDIENTS
1 lb. peeled, deveined shrimp, butterflied
1/2 tsp. baking soda
1 tsp. salt
1/2 package angel hair pasta
PARMESAN BREADING:
1/2 c. panko breadcrumbs
3 tbsp. shredded Parmesan
1/4 tsp. Black pepper
1/4 tsp. cayenne pepper
CREAM SAUCE:
3 tbsp. olive oil
1 c. white wine
4-5 whole garlic cloves, peeled
1 pint heavy cream
1/2 red onion, diced
1 plum tomato, diced
1 tsp. fresh basil, chopped
DIRECTIONS
1 Toss shrimp in baking soda and salt mixture. Leave in fridge for 15-20 minutes.
2 Cook angel hair pasta according to package instructions. Drain and set aside.
3 Make the Parmesan breading: Combine all ingredients in a shallow bowl. Coat shrimp in breading.
4 Warm olive oil in large skillet over medium heat. Use tongs to place the shrimp in the skillet. Cook shrimp, about 2 to 3 minutes per side, until it’s curled up and is pink and white, not gray or translucent anymore. Place on a plate lined with paper towels.
5 Make the cream sauce: Add white wine and bring to a boil, stirring occasionally. Once boiling, reduce heat to medium-low and add garlic. Stir occasionally, letting the sauce reduce, for about 8 to10 minutes.
6 Add the heavy cream, stir and bring the sauce to a simmer. Add the onion, stir and let the sauce simmer for 5 to7 minutes. Add tomato, basil and Parmesan, stirring to combine. Season to taste with salt and pepper.

7 Divide angel hair pasta among plates. Top with shrimp and cream sauce. Garnish with additional Parmesan and basil if you’d like.

Sunday, November 12, 2017

Chili

My auto correct typing 'corrected' Lindag to Linda and I could not figure out where I got the recipe but I realize now that it is from a friend at eGullet. I cut it in half except that I used a whole can of kidney beans, partially drained, and I added a squirt of ketchup instead of sugar.  Also I did not have any coriander. The computer said I could substitute cumin but since the recipe already had cumin, I left it out.

From Lindag copied Oct 2017
Now that the weather is cooling (weekend forecast for highs of about 50F), I'm dreaming of Chili and I'm thinking of this recipe that was in my  files.  Haven't made it yet but it looks very good.
 2 lbs 85 percent lean ground beef
2 Tbs plus 2 cups water   
Salt and pepper
¾ tsp baking soda
6 dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
1 oz tortilla chips, crushed (1/4 cup)
2 Tbs ground cumin
1 Tbs paprika
1 Tbs garlic powder
1 Tbs ground coriander
2 tsp dried oregano
½ tsp dried thyme
1 (14.5-ounce) can whole peeled tomatoes
1 tablespoon vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1—2 teaspoons minced canned chipotle chiles in adobo sauce
1 (15-ounce) can pinto beans
2 tsp sugar
2 Tbs cider vinegar
 Heat oven to 275 degrees. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
Meanwhile, place anchos in Dutch oven set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.
Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty workbowl until smooth, about 30 seconds.
Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.

Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately. (Chili can be made up to 3 days in advance.)

Friday, November 10, 2017

New cast iron griddle for the stove



The new griddle arrived broken. GE overnighted a new one double boxed with bubble wrap and stamped GLASS FRAGILE.  I seasoned it yesterday and took it for a test drive today with some steak.  The New York Times called the potatoes Mock Frites but the last time I made them from a different recipe, they were called Smashed Potatoes. Either way they were good.  At a restaurant a couple years ago, Cassie ordered a Bourbon Steak.  The first thing that came to mind was heresy but she gave me a bite and it was good.  I made the recipe at home a month or so later and decided to do it again today. The steak was marinated in bourbon, soy sauce, ginger and garlic.  The green beans were left overs.


Steak Mock Frites
SAM SIFTON YIELD4 servings TIME1 hour
There is no better, more reliable restaurant dish than steak frites. The aim is great steak, a delicious sauce of maître d'hôtel butter, and potatoes with a terrific quality of French fry-ness, supreme crispness, with soft and creamy flesh within. 
INGREDIENTS
FOR THE MOCK FRITES
Kosher salt
8-12 new, baby or C-grade potatoes
3 tablespoons neutral oil, like canola
FOR THE MAÎTRE D’HÔTEL BUTTER
6 tablespoons unsalted butter
2 teaspoons thyme leaves, minced
1 small shallot, peeled and minced
1 teaspoon freshly squeezed lemon juice
Splash Champagne or white-wine vinegar
FOR THE STEAK
2 pounds beef steak, like boneless rib-eye, approximately 1 inch thick
Kosher salt and freshly ground black pepper
1 tablespoon neutral oil, like canola.
PREPARATION
1 Preheat oven to 450. Set a large pot filled with salted water on the stove. Add potatoes, turn heat to high and cook, gently boiling, until they are softened, approximately 15 minutes. Drain potatoes, and dry them well.
2 Grease a sheet pan with half the oil, and put the potatoes on the pan. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than an inch. Drizzle the rest of the oil over the smashed potatoes, place on top rack in the oven and allow to roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Add salt to taste.
3 Make the maître d’hôtel butter. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef’s knife, and form it into a rough log. If making it ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until ready to use.
4 As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet — or 2 if your steaks are large and you are cooking them in 4 pieces — over high heat, and let it sit for a few minutes. Shower the steaks with an aggressive amount of salt and pepper. Add the oil to the pan, and shake to distribute. It will almost immediately begin to smoke. Place the steaks in the pan, and allow to sear, unattended, for 4 minutes, until they have developed a serious crust. Turn the steaks over, and cook for an additional 3 to 6 minutes for medium-rare. Remove steaks to a warm platter to rest. Top each steak with a tablespoon of the butter.

5 Remove the potatoes from the oven, and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.

Tuesday, November 7, 2017

Stuffed Pork Roast



Aromatic Spice Rubbed Pork Roast Stuffed with Herbs and Garlic and More Slavic Delicacies

Author: Julia Frey of Vikalinka
Recipe type: Main
Cuisine: Russian



Serves: 6-8

Ingredients
5 lbs pork shoulder joint or pork loin
4 garlic cloves, sliced
2-3 tbsp shashlik spice rub or your favourite rub
1 bunch of flat leaf parsley, chopped
1 tbsp olive oil
2 bay leaves

Instructions

1 Preheat the oven to 475F/220C-500F/230C.
2 If you buy a roast that's been tied, untie it and lay flat on a cutting board.
3 Prick the pork all over with a tip of a sharp knife and insert sliced garlic into those little pockets.
4 Then sprinkle with a little bit of extra virgin olive oil, and a tablespoon of spice rub of your choice.
5 Generously sprinkle it with chopped parsley and roll it up tight. Tie with a piece of kitchen twine and rub with your rub of choice.
6 Transfer to a roasting pan, tuck a couple of bay leaves under the twine and pop it in the oven.
7 Roast the pork for 20 minutes, then bring the temperature down to 375F/190C and roast 1 hour 10 minutes or until the meat thermometer registers 145F-150F.
8 Let it rest for 10-15 minutes and serve with mashed or roasted potatoes.
9 Alternatively, cool it in the fridge overnight, slice thinly and serve it cold as a starter.



Friday, November 3, 2017

Kalbi


The reversible cast iron griddle I ordered for the center part of my new stove has not arrived yet so I grilled the ribs on a couple of single burner griddles I already have.  The smoke detectors didn't go off this time.


Kalbi (Korean Beef Short Rib BBQ) 
Note: Marinade a min of 10 to 12hrs
Beef Short Ribs (3 to 4lbs)
1/2 cup SOY SAUCE
3/4 cup SESAME OIL
1 cup COKE
6 Tbsp SUGAR
5 Tbsp WATER
4 Tbsp SWEET RICE WINE 


3 Tbsp CORN SYRUP
2 Tbsp GARLIC
1/4 tsp GINGER
Chopped GREEN ONIONS (about 1 cup)
Dash of PEPPER
1 Can of Jumex Pear Flavored (this can usually be found in the authentic food aisle and is a blue colored can)
May substitute Jumex Pear Flavored with any sort of pear concentrate, feel free to try other fruits, apple juice is another great substitute

1.Wash rubs and set aside.
Due to the way the ribs are cut, which is through the bone, there may be tiny shards of bone (usually happens when butcher's blade has not recently been sharpened). 


2. Mix all ingredients, except ribs, together in a large bag. Note: Recommended to use a bag large enough that will fit all ribs and ingredients. 

Wednesday, November 1, 2017

Vietnamese Golden Chicken Wings

Vietnamese Golden Chicken Wings

This is the same recipe I made about 6 months ago.

12 chicken wings, tips removed and wings cut in half at joint 
2 cloves cloves garlic, peeled and coarsely chopped 
1/2 onion, cut into chunks 
1/4 cup soy sauce 
1/4 cup Asian fish sauce 
2 tablespoons fresh lemon juice 
2 tablespoons sesame oil 
1 teaspoon salt 
1 teaspoon freshly ground black pepper 
1 tablespoon garlic powder 
1 tablespoon white sugar 
Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.
Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.