02-23-10
Taco Pasta Toss
Makes 4 Servings
Ingredients:
Directions:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
- While the pasta is working, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters of the onion, the jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the tomato paste for 1 minute, then stir in the beer.
- Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes and lettuce— just like tacos!
02-23-10
Mole Chili
Makes 6 Servings
Ingredients:
3 ancho chiles, stemmed and seeded
1 quart beef stock
1 tablespoon vegetable oil
4 slices lean, smoky bacon, chopped
2 pounds ground sirloin
1 large onion, finely chopped
4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons tomato paste
1 (15-ounce) can diced fire-roasted tomatoes
2 tablespoons smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls
1 tablespoon coriander, a palmful
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Salt, if necessary
2 cups shredded or crumbled extra-sharp white Cheddar
1 small red onion, finely chopped
Optional: Hot pickled vegetables, drained and chopped, for serving
Directions:
Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
Add the anchos with the stock to a food processor and puree until smooth. Set aside.
Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.
02-23-10
Special Sausage and Kale Soup
Makes 4 Servings
Ingredients:
Directions:
- In a medium saucepan, combine the chicken stock and porcinis. Simmer until the porcinis are tender, 8 to 10 minutes.
- Meanwhile, in a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat until hot. Crumble in the sausage, then add the onion and garlic and cook until browned, about 5 minutes. Add the kale and season with salt, pepper and nutmeg. Cook until softened, about 5 minutes.
- Remove the porcinis from the stock and chop; stir into the soup. Stir in the stock and 2 cups water, cover and bring to a boil. Add the pasta to the soup and cook until al dente, 6 to 7 minutes. Stir in the beans and heat through. Serve in shallow bowls with lots of cheese on top and the bread for mopping.
02-23-10
Mini Paella
Makes 4 Servings
Ingredients:
Directions:
02-23-10
Meatball Melties
Makes 4 Servings
Ingredients:
Directions:
- Heat a large cast-iron skillet or griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).
- Drizzle the burgers all over with a liberal amount of EVOO. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.
- While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.
- Place the burgers on the roll bottoms, then top with the sauce and roll tops.
02-23-10
Croque Monsieur-Style Monte Cristos with Fig Salad
Makes 4 Servings
Ingredients:
Directions:
- Preheat a griddle pan or cast-iron skillet over medium heat. In a large bowl, whisk together the preserves, shallot and vinegar. Whisk in the EVOO; season with salt and pepper.
- In a small saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in 1 1/3 cups milk and cook until thickened enough to coat the back of a spoon, about 5 minutes. Season the sauce with salt, pepper and nutmeg. Stir in the mustard and turn off the heat.
- Spread the sauce on 1 side of each bread slice. Top each of 4 slices with 1 cheese slice, 2 folded ham slices, another cheese slice and 1 of the remaining bread slices.
- Beat the eggs with the remaining 2/3 cup milk and coat the sandwiches twice in the batter. Wipe the griddle with the remaining 2 tablespoons butter nestled in a paper towel, then add the sandwiches to the griddle and cook, turning once, until deep golden, about 8 minutes. Halve the sandwiches diagonally.
- Add the romaine, frisée and figs to the dressing and toss. Serve with the sandwiches.
02-23-10
Chutney Chicken One-Pot
Makes 4 Servings
Ingredients:
Directions:
- Season the chicken with salt and pepper. In a large skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning once, for 5 minutes on each side; transfer to a plate. Add the butter to melt, then add the parsnips, onion and apple; season with salt and pepper. Cook until the vegetables are slightly softened, about 5 minutes.
- Stir in the apricots, cranberries, raisins, vinegar, ginger, cumin, allspice and cinnamon, scraping the pan. Stir in the chicken stock, apricot preserves and mustard and lower the heat. Return the chicken to the pan and simmer until the dried fruit is plumped, about 5 minutes. Serve with the bread.
02-15-10
Pineapple-Glazed Pork with Chiles and Lime
Makes 4 Servings
Ingredients:
1 cup pineapple juice, divided
3/4 cup sugar
2 tablespoons coarsely chopped seeded red jalapeño chiles
3/4 teaspoon ground allspice
2 tablespoons fresh lime juice
2 3/4-pound pork tenderloins
Chopped fresh cilantro
Directions:
Preheat oven to 500°F. Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 minutes. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve.
Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.
02-15-10
Chocolate-Chip Oatmeal Cookies with Dried Cherries
Makes 4 dozen
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dried tart cherries (6 ounces)
1 1/4 cups semisweet chocolate chips
Directions:
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend. Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.
Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.NUTRITION INFORMATION: Per serving: 120 calories; 6 g fat; 1.5 g fiber; 15.5 g carbohydrates
02-15-10
Chicken Curry in a Hurry
Makes 4 Servings
Ingredients:
1/2 cup mild Indian curry paste
1/3 cup white wine vinegar
3 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 1/2 teaspoons ground cardamom
1 3- to 3 1/2-pound cut-up chicken
1 tablespoon olive oil
3 cups chopped onions (about 2 medium)
1 14 1/2-ounce can diced tomatoes in juice
1/3 cup chopped fresh cilantro
Directions:
Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.
NUTRITION INFORMATION: Per serving: 495 calories; 27 g fat; 2 g fiber; 12 g carbohydrates