Archive for the ‘General’ Category


potpieYield: Serves 4  Active Time: 25 minutes  Total Time: 1 hour

Ingredients
•1 medium leek, white and light-green parts only, cut crosswise into 1/3" rounds
•5 tablespoons (or more) olive oil, divided
•1 pound sweet Italian sausage (about 4 links), cut into 1/4" coins
•2 garlic cloves, thinly sliced
•3 tablespoons all-purpose flour
•2 cups leftover chicken stock or low-sodium chicken broth
•2 medium carrots (about 5 1/2 ounces), peeled, cut into 1/4" coins
•4 small new potatoes (about 5 ounces), cut into 1/2" cubes
•6 ounces frozen peas, thawed
•1 tablespoon chopped dill
•1/4 cup fresh lemon juice, divided
•1 1/4 teaspoons kosher salt, divided
•3/4 teaspoon freshly ground black pepper, divided
•1 sheet frozen puff pastry, such as Dufour or Pepperidge Farm, thawed
•1 large egg (optional)
•5 cups baby spinach (about 4 ounces)
•4 cups baby arugula (about 3 ounces)
•3 radishes, thinly sliced
•1/4 cup cilantro, coarsely chopped
•1/4 cup parsley, coarsely chopped
•1/4 cup sliced almonds

Preparation
Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5–7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10–12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won’t completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
Bake pot pie until pastry is beginning to brown and underside is cooked, 23–25 minutes. Let cool 10 minutes before serving.

Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
Divide pot pie among plates and serve salad alongside.

 

Cooks’ Note

Any brand frozen puff pastry works; the weight may vary, but either way, you’ll have enough to work with.

Advertisements

Slow Cooker Pulled Pork Sandwiches

Posted: March 31, 2018 in General

pulledporkPork shoulder becomes velvety tender when cooked in the slow cooker.

Difficulty: Easy
Hands-on: 15 minutes

Total: 10 hours

Serves: 6

 

Ingredients
¼ cup apple cider vinegar
3 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 medium onion, peeled and chopped
1½ lbs. shoulder pork roast
⅛ tsp. cayenne pepper
½ tsp. paprika
½ cup chili sauce
¾ cup mayonnaise
⅓ cup buttermilk
½ tsp. dried dill weed
1 bag (8.5 oz.) coleslaw mix
6 large sandwich rolls, split

Directions

Step 1

In bowl combine vinegar, brown sugar, and Worcestershire sauce and mix well.

Step 2

In the bottom of a 4–5 quart slow cooker, sprinkle the onion. Top with pork roast. Rub roast with cayenne pepper and paprika. Pour vinegar mixture over pork. Cover and cook on low for 8 hours until very tender. Remove meat from slow cooker and shred. Return to slow cooker, add chili sauce, and cook for another hour.

Step 3

Meanwhile, in a large bowl, whisk together mayonnaise, buttermilk, and dill. Toss with coleslaw mix until thoroughly coated. Cover and refrigerate until ready to serve.

Step 4

Layer buns with the pulled pork and coleslaw. Serve immediately.

Chili Tamale Pie

Posted: March 25, 2018 in General

chillitamThis comforting casserole is a great way to use leftover chili. Any chili recipe will work here!

Difficulty: Medium

Hands-on: 25 minutes

Total: 1 hour 5 minutes

Serves: 8  Plate

Ingredients
2 tsp. olive oil
½ medium onion, peeled and minced
1 small red bell pepper, seeded and diced
1 poblano pepper, seeded and minced
1 tsp. salt, divided
2 cups beef chili without beans
8 oz. shredded Cheddar cheese, divided
1 package (10 oz.) frozen corn, thawed
1 cup cornmeal
1 Tbsp. sugar
1 clove garlic, peeled and minced
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. chili powder
1 cup buttermilk
2 large eggs
3 Tbsp. vegetable oil
1 cup sour cream
4 Tbsp. chopped fresh cilantro

Directions

Step 1

Preheat oven to 375°F. Heat olive oil in a large cast-iron pan over medium heat. When the oil begins to shimmer, add the peppers, onion, chilies, and ½ teaspoon salt and cook until all the vegetables are very soft and beginning to brown around the edges, about 10 minutes.

Step 2

Add the chili. Bring mixture up to a simmer then remove from the heat. Spread one third of the shredded cheese over the chili. Set aside.

Step 3

Pulse the corn in a food processor several times until it is chopped, but not puréed. In a bowl, combine the corn meal, sugar, garlic, remaining salt, baking powder, and baking soda in a medium bowl. In another bowl combine the corn, buttermilk, eggs and vegetable oil. Add the wet ingredients to the dry ingredients and fold in another third of the cheese.

Step 4

Pour the cornbread batter over the chili in the cast-iron pan. Mix the chili powder with the last third of the shredded cheese and sprinkle over the top of the cornbread batter.

Step 5

Bake for 35-40 minutes, or until the top of the casserole is evenly brown and the center of the casserole springs back when lightly touched. Serve with sour cream and cilantro.

Herbed Flounder Pinwheels

Posted: March 18, 2018 in General

flounder_wheelsThese elegant flounder rolls are easy to make and delicious.

Difficulty: Medium

Hands-on: 25 minutes

Total: 45 minutes

Serves: 4

Ingredients
3 cups fresh spinach leaves, chopped
1 large egg, beaten
¼ cup soft bread crumbs
½ tsp. salt
¼ tsp. dried whole thyme
¼ tsp. fresh ground black pepper
4 flounder fillets (4 oz. each)

Directions

Step 1

Preheat oven at 375°F. Steam spinach in vegetable steamer over boiling water until spinach is just wilted. Drain and chop spinach. In a small bowl, combine spinach, egg, bread crumbs, salt, thyme, and pepper. Set aside.

Step 2

Rinse flounder fillets with cold water and pat dry. Divide spinach mixture equally. Spoon mixture in center of each fillet. Beginning at narrow end, roll up in jellyroll fashion. Place seam side down in an 8" square baking dish. Cover and bake for 15–20 minutes.

Step 3

Transfer rolls to a warmed serving platter. Serve immediately.

Ribeye with Exotic Mushrooms

Posted: January 19, 2018 in General

ribeyestkMushrooms add a lovely depth of flavor to this company-worthy steak.
Difficulty: Easy
Hands-on: 20 minutes

Total: 20 minute
Serves: 2
Ingredients

1½ Tbsp. butter, divided
1½ lbs. ribeye steak
1 tsp. coarse sea salt
1 tsp. cracked black pepper
1 tsp. rubbed sage
6 shiitake mushrooms, trimmed and chopped

Directions

Step 1

Melt 1 tablespoon butter in a cast iron pan or heavy skillet over medium-high heat. Sprinkle the steak with salt, pepper, and sage.
Step 2

Pan-fry the steak to desired doneness, about 4 minutes per side for medium. Remove steak from pan and allow it to rest for 5 minutes.

Step 3

Add remaining butter to the same pan. Sauté mushrooms about 5 minutes until softened.

Step 4

Slice the steak and top with mushrooms.

Candied Bacon Brussels Sprouts

Posted: January 9, 2018 in General

 

bacon_brusselIngredients

24 Brussels sprouts
kosher salt
12 sliced bacon
1/4 c. maple syrup
2 tbsp. brown sugar
Pinch cayenne

 

Directions
1
Preheat oven to 400° and line a large baking sheet with foil. Trim the ends of Brussels sprouts and remove any tough outer leaves.
2 In a small bowl, whisk together maple syrup, brown sugar and cayenne. Cut bacon in half crosswise, then brush bacon with syrup mixture.
3 Wrap a slice of bacon around each brussels sprout, placing the brussels sprout seam side down on the baking sheet. Brush the tops of the again with the syrup mixture. Bake until the bacon is crispy and the brussels sprouts are crispy, about 20 minutes.
4 Serve warm.

Cooking hacks of the day

Posted: January 4, 2018 in General

You can quickly ripen bananas by baking them.

bkebananas

This works best if you’re planning on using the bananas for cooking (so, for instance, if you’re overcome with a sudden hankering for banana bread). Put the fruit on a lined baking sheet, then load it in a 300 degree oven. The bananas will ripen quickly, and they’ll start to turn black—ideal for banana bread—around the 40-minute mark.

The oven trick also works on avocados.

avacodos

Take a hard, unripe avocado, cover it in foil, and put it into a 200 degree oven. You’ll need to leave the avocado in the oven for about an hour. The avocado will taste a bit different (not worse, but different), so you’re better off using it as a last resort when you’ve got some urgent guacamole to make.

Another way to quickly ripen an avocado is to put it in a drink cozy overnight. The cozy traps in the ethylene gas that ripens the avocado, speeding up the process.