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.
02-14-10
Swordfish-Zucchini Kebabs
Makes 4 Servings
Ingredients:
Directions:
- Soak eight 10-inch wooden skewers in water for 30 minutes. Meanwhile, combine the swordfish and ginger beer in a medium bowl and refrigerate for 30 minutes.
- Preheat a grill to medium. Thread the fish, nectarine and zucchini onto the skewers. Brush with olive oil and season with salt and pepper. Grill, covered, turning once, until grill marks appear and the fish is cooked through, about 4 minutes.
02-09-10
Butternut Squash with Ginger and Cilantro
Makes 6 Servings
Ingredients:
Directions:
- Preheat the oven to 450°. In a large bowl, toss the squash with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes.
- Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.
02-09-10
Dried-Fruit Stuffing
Makes 6 Servings
Ingredients:
Directions:
Preheat the oven to 400°. On each of 2 baking sheets, arrange the bread cubes in a single layer and bake, tossing once, until dried and slightly toasted, about 10 minutes; let cool.
Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the apples, onion and celery and cook, stirring frequently, until softened, about 10 minutes. Transfer to a large bowl and stir in the bread, chicken broth, raisins, dried cherries and parsley; season with salt and pepper. Transfer to a 3-quart baking dish and cover with foil. Bake for 20 minutes, remove the foil and bake until golden, about 15 minutes more.