Roasted Brussel Sprouts with Garlic and Pancetta

Roasted Brussel Sprouts with Garlic and Pancetta
Adapted from Gourmet January 2001

Yield: 4 servings
Ingredients
1 lb Brussel sprouts, trimmed and halved (quartered if large)
2 - 4 oz. pancetta, diced
1 garlic clove, minced
1/2 Tbsp olive oil
salt & pepper

Preheat oven to 425. Toss together bruseels sprouts, pancetta, garlic, oil, salt and pepper to taste on a jelly roll pan and spread in 1 layer.  Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes.
Serve warm.

Variation - add half brussel sprouts and half broccoli.

Swedish Meatballs

Emeril Lagasse’s Swedish Meatballs

Yield:4 to 6 servings

Ingredients

1 cup finely chopped red onion, plus 1/2 cup

4 1/2 tablespoons unsalted butter

3/4 pound ground chuck

3/4 pound ground pork

1 3/4 teaspoons salt

1/2 teaspoon freshly ground black pepper, plus 1 pinch

1/4 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1 cup plain dried bread crumbs

1/2 cup whole milk

1/4 cup heavy cream, plus 3/4 cup

1 large egg, lightly beaten

4 tablespoons all-purpose flour

3 1/2 cups beef stock or 2 (14-ounce) cans reduced-sodium beef broth

1/4 cup + additional lingonberries (in a jar)

Directions

In a medium skillet over medium-high heat, saute 1 cup of the onion in 1 1/2 tablespoons of the butter until soft and light golden brown, 4 to 6 minutes. Set aside to cool, then add the onion to a medium mixing bowl along with the ground chuck, ground pork, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, the allspice, and the nutmeg.

In a small mixing bowl, combine the bread crumbs with the milk and 1/4 cup of the cream, and allow to sit until the bread crumbs are soft, about 5 minutes. Add the bread-crumb mixture and the beaten egg to the meat mixture and, using clean hands, mix well to thoroughly combine.

Using a tablespoon measure as a guide, scoop the meat mixture into small meatball portions, about 1 heaping tablespoon each. Using lightly damp clean hands, roll the meatballs until they are smooth and round. Transfer to a large plate or baking dish while you form the remaining meatballs.

In a medium skillet, heat 1/2 tablespoon of the remaining butter until foamy. Add one-third of the meatballs and cook, turning frequently, until the meatballs are browned on all sides, 6 to 8 minutes total. Using tongs or a slotted spoon, transfer the cooked meatballs to a Dutch oven or heavy large saucepan and repeat with the remaining meatballs, adding another 1/2 tablespoon of butter to the skillet before each batch.

Add the remaining 1 1/2 tablespoons of butter and the remaining 1/2 cup onion to the skillet and cook until the onion is soft, about 4 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the beef broth little by little and cook until the sauce is smooth and thick, about 4 minutes. Transfer the sauce to the Dutch oven or large saucepan and add the remaining 1/4 teaspoon salt, a pinch of black pepper, the remaining heavy cream, and the lingonberries. Bring the contents of the Dutch oven or large saucepan to a gentle boil over medium-high heat, then reduce the heat so that the sauce just simmers. Stir very gently to combine ingredients once the meatballs have cooked a bit; be careful not to break up the meatballs. Cook, uncovered, for 45 minutes to 1 hour, until the meatballs are very tender and the sauce is thick and flavorful. Serve with boiled potatoes or buttered egg noodles, and lingonberries (available in a jar.).

Vanilla Sugar Cookies

Vanilla Sugar Cookies

Makes 3 – 4 dozen

2 ½ cups all purpose flour

1 tsp baking powder

1 cup softened butter

1 cup sugar

2 egg yolks

¼ tsp salt

3 tsp vanilla

Cream butter with sugar until light and fluffy, at least 4 minutes.

Add yolks, vanilla, and salt. Beat well.

Add baking powder and flour.

Mix well.  In the beginning, the mix will seem crumbly.  Keep mixing and it will start to stick together more and form into a dough. 

Divide cookie dough in half. Form into 2 disks.

Refrigerate at least 1 hour.

Roll out to about 1/8 inch thickness on a floured cutting board or between wax paper.  (1 disk at a time while keeping the other in the fridge.)

Cut out shapes. Bake 350 degrees until desired doneness (anywhere from 6 – 10 minutes.)

Caprese Garlic Bread

Garlic Bread with fresh mozzarella cheese, tomatoes, basic, and a drizzle of balsmamic.
Ingredients
1 loaf ciabatta bread, horizontally cut in half
4+ Tbsp salted butter
2 - 3 cloves garlic, minced
12 oz. fresh mozzarella cheese, sliced
1/4 cup balsamic vinegar
2 medium tomatoes, sliced
salt and pepper
1/3 cup chopped basil

Directions
Preheat oven to 400 degrees.  Place both sides of the baguette on a large baking sheet with the cut side up.
Bake 5 - 10 minutes plain.
In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread. Bake the bread for 12 - 15 minutes or until the cheese is melted.
While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar ina small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally until the mixture is reduced by half.  This should take 5 - 7 minutes. Set aside.
Remove the bread from the oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add teh fresh chopped basil and drizzle the balsamic reduction. Cut into slices and serve.

Indonesian Ginger Chicken

Indonesian Ginger Chicken

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Prep Time:15 minInactive Prep Time: -- Cook Time:1 hr 0 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

1 cup honey

3/4 cup soy sauce

1/4 cup minced garlic (8 to 12 cloves)

1/2 cup peeled and grated fresh ginger root

2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_21483_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Soupe Au Pistou

Soupe au Pistou

8 servings

2 quarts chicken broth, homemade or store bought

1 quart water

2 medium yellow onions, diced

2 medium carrots, cut into a 1/4 in" dice

2 large red boiling potatoes, peeled and cut into a 1/2" dice

1 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon saffron

8 oz (1/2 lb) haricot verts or slim green beans, cut

1-15.5 oz can navy beans, drained and rinsed

1/2 cup broken spaghettini pasta

1 day old piece of white bread, crumbled

1/3 cup basil pesto, store bought or homemade

4 tablespoons tomato paste

Kosher salt and freshly ground pepper to taste

In a large stock pot, bring the chicken broth and water to a boil.  Reduce to a simmer and add the onions, carrots, potatoes, and seasonings.  Cover and simmer until the vegetables are tender, about 40 minutes. 

Meanwhile, in a medium bowl, stir together the pesto and tomato paste until thoroughly combined.

Twenty minutes before serving, add the haricot verts, beans, bread, and pasta.  Bring to a low boil and cook just until the green beans are cooked through, about 15 minutes. 

When ready to serve, gradually add 1 cup of the hot broth into the pesto/tomato mixture.  Pour the mixture into the rest of the soup and stir until combined.  Serve with hot bread.  Enjoy!

Source: Adapted from Mastering The Art of French Cooking

Chicken Breasts Lombardi

Chicken Breasts Lombardi

Ingredients:

Depending on the size of the pan, you might need to brown the chicken in several batches. This will affect the amount of butter needed and the cooking time.

6 boneless, skinless chicken breasts, quartered

1/2 cup all-purpose flour

9 to 12 tablespoons butter, divided

Salt and pepper

1 1/2 cups sliced mushrooms

3/4 cup Marsala wine

3/4 cup low-sodium chicken stock or demiglace enhanced chicken stock

1 cup shredded Italian fontina cheese

1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Place chicken between plastic wrap and flatten to 1/4 inch thickness. Dredge chicken lightly in flour.

In a large skillet over medium-low heat, melt 3 tablespoons butter. Place several pieces of chicken in the pan, without overcrowding them. Cook for 3 to 4 minutes on each side, or until golden brown. When browned, place chicken in a lightly greased 13-by-9-by-2-inch pan and sprinkle with salt and pepper to taste. Repeat browning procedure with remaining chicken, adding 2 tablespoons butter each time. Reserve drippings.

Saute mushrooms in the same pan with 2 additional tablespoons butter. Stir wine and chicken stock into the pan, scraping to deglaze the pan, and cook for about 10 minutes until sauce is reduced by 1/3. Spoon sauce over chicken.

Beatty's Chocolate Cake

Beatty's Chocolate Cake

Copyright 2006, Barefoot Contessa at Home, All Rights Reserved

Show: Barefoot ContessaEpisode: Flavors and Flowers

Ingredients

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html?oc=linkback

Tsukasa Fried Rice

Tsukasa Fried Rice Copycat Recipe * modified

Serves: 4

Ingredients

4 C. cooked Uncle Ben’s rice cooked on the firm side, day old and cold (don't use sticky rice)

5 Tbsp. butter

2-3 cloves garlic, minced

½ tsp. ginger

1 chopped onion

1 - 2 chopped carrots

⅔ C. chopped green onions (optional)

1 Tbsp. soy sauce

2 eggs

1/4 cup soy sauce

1/4 cup brown sugar

1-2 tablespoons butter

2 tablespoons minced onion

Bring soy sauce, brown sugar, butter and minced onion to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.

, In a large skillet, melt the butter along with the minced garlic and ginger over medium heat. When garlic is translucent, add the onions, green onions, and carrots.  Saute for a few minutes. Whisk the eggs together then add to the pot, stirring around with the vegetable until cooked.  Add the cold, cooked rice and sweetened soy sauce. Cook until the rice starts to get slightly brown and crispy. 

Market House Pot Roast

Market House Pot Roast – my attempt to recreate

1 4-pound chuck roast. Trimmed of really fatty parts

Flour, for dusting                                                                             Olive oil

½ onion, coarsely chopped                                                          3 garlic cloves

1 ½ cups chicken stock                                                                   1 ¼ cups veal demi-glace (diluted with water)

1 cup Franzia burgundy wine                                                      ½ tsp dried thyme (or 1 tbsp fresh)

2 bay leaves                                                                                       1 lb yellow fingerling or mini-potatoes

1 lb carrots, sliced or chopped                                                    1 lb mushrooms (1/2 button and ½ bella), quartered, NOT diced

Cream                                                                                                   cornstarch

Season the roast with salt and pepper and dust with flour.  In a large cast-iron or lecresuet, heat 2 tbsp oil.  Add the roast and cook over moderate heat, turning, until browned all over, about 15 – 20 minutes.  Transfer to a plate. Add the onion and garlic to the pot and cook, stirring, until softened, about 5 minutes.  Add the veal demi-glace, chicken stock, and red wine. Add the thyme and bay leaves. Bring to a boil.  Preheat the oven to 300 degrees.  Return the meat to the pot, cover, and transfer to the oven.   Braise for 2 hours or until tender, turning once halfway through.

In a medium skillet, heat 2 tbsp olive oil. Add the mushrooms, season with salt and pepper and  cook over high heat until golden, about 8 minutes.   Add the mushrooms, carrots, and potatoes to the pot. Cover and braise 30 minutes,  Add a splash of cream and 2 tbsp of cornstarch (made into a slurry with some of the broth). Cook 15 more minutes or until vegetables are tender.

Potatoes that taste better than the chicken by Jean-George Vongerichten

Potatoes That Taste Better than the Chicken

Jean-Georges VOngerichten        http://www.marthastewart.com/350040/potatoes-taste-better-chicken

Serves 4

Ingredients

6 tablespoons unsalted butter  *  Perhaps a little less butter/oil next time

6 tablespoons grapeseed oil  or olive oil

2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces, no smaller

1 whole (2 1/2- to 3-pound) chicken, wings removed   (OR I use a 5 lb chicken and cook a little longer)

Coarse salt and freshly ground black pepper

1 chicken liver

4 sprigs fresh rosemary

4 sprigs fresh thyme

1 head garlic, halved crosswise

Fleur de sel, for serving

Directions

Preheat oven to 450 degrees.

Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides.

Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and add 2 tablespoons water to pan; continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.

Let chicken rest for 10 minutes. Drain much of the oil/butter from the pan and put the potatoes back in the oven to crisp up for a few minutes.   Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.

Crepes

Crepes  by Alton Brown

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

Directions

Whisk together ingredients.  Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Crispy Sweet Potato Fries

Guaranteed Crispy Sweet Potato Fries & Sriracha Mayo Dip

http://www.theartofdoingstuff.com/guaranteed-crispy-sweet-potato-fries-sriracha-mayo-dip/

The following recipe and commentary is from Karen:

Sweet Potato French Fries? Yikes!  They’re usually a  soggy mess.

I’ve oven baked them, par boiled them and deep fried them and they don’t get crispy.  They get brown, but not crisp.

Finally, I’ve figured out how to make crispy sweet potato fries and the best part is you can do them in the deep fryer or the oven!  Either way, you’ll end up with crispy fries.  Guaranteed.

Here’s what you need to do …

Sweet Potatoes

Corn starch

olive oil

Salt  

Cut your sweet potatoes until they’re a medium thickness.  Not hugely thick cut and not shoestring.

Let potatoes soak in water for an hour – half the day.  (not mandatory, but recommended)

Drain and salt the sweet potatoes.

Preheat oven to 425°

Throw a Tablespoon or two of cornstarch into a plastic bag.

Dump a handful of sweet potatoes into the bag with the cornstarch.  You don’t need to dry them with paper towels or anything.  Just drain the water and then give each handful you drop in the cornstarch a good shake.  Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the cornstarch.  This is important.  Too much water and too much cornstarch and you’ll end up with a goopy mess.  Plus your fries will taste like cornstarch.

Put in a bowl and toss with 2 tbsp olive oil (or you can do this right on your cookie sheet). 

The more oil you use the easier time you’ll have of getting the fries crispy but the less healthy they will be.

I usually go the totally unhealthy route to ensure the fries are crispy. 

Using your hands, make sure the fries are well coated.

Put your coated fries on a non stick cookie sheet. Sprinkle with salt. 

Arrange them on the sheet again, so they have space between each fry.  The less fries on the pan the better they’ll cook.  Too many shoved together and they’ll never get crispy.  They’ll just steam.  Pop the fries into your preheated oven and cook for 15 minutes.

Check the fries after 15 minutes, flip them over (you might have to use a spatula depending on how “non stick” your pan is) and return to the oven if necessary for another 5 minutes.  The timing really depends on the size of your fry, the heat of your oven and how well your pan conducts heat.

Black Bean, Tomato, and Corn Quinoa

Black Bean, Tomato, and Corn Quinoa

Serves 6

1 cup quinoa

2 cups water

1 can (14 oz) black beans rinsed and drained      

1 cup frozen or fresh corn kernels

4 green onions chopped

3 medium tomatoes chopped

juice and zest from one lime

2-3 Tbs. olive oil

1 clove garlic minced

2 tsp. cumin

½ tsp. salt

¼ tsp. chipotle chili powder

¼ cup chopped cilantro

Cook quinoa in boiling salted water until liquid is absorbed  and the little tails appear..15-20 minutes.  Place warm quinoa in large bowl. Add beans, corn, tomatoes and green onions. Whisk zest, lime juice, olive oil,  garlic and seasonings. Stir dressing into mixture; stir in cilantro.

Serve warm or room temp.

Chicken Marsala

Chicken Marsala

modified from Gourmet  | June 2005

* made this 5/9/14 and LOVED it.

Makes 4 servings

ingredients

2 cups reduced-sodium chicken broth (14 fl oz)

2 tablespoons finely chopped shallot

5 tablespoons unsalted butter

2 8 oz packages mushrooms – 1 baby bella and 1 white button,  thinly sliced

1 1/2 teaspoons finely chopped fresh sage

1/4 teaspoon salt

1/8 teaspoon black pepper

1 cup all-purpose flour

4 skinless boneless chicken breast halves (2 lb total)

2 tablespoons extra-virgin olive oil

1/2 cup plus 2 tablespoons dry Marsala wine

2/3 cup heavy cream

1 teaspoon fresh lemon juice

preparation

Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Sake Sea Bass in Parchment

Gourmet  | May 2009

ingredients

• 1/2 cup sake
• 1 1/2 tablespoons soy sauce
• 1 teaspoon grated peeled ginger
• 1 teaspoon sugar
• 6 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
• 1/2 cup sliced scallions

• Equipment: 6 (12-to 15-inch) squares of parchment paper or foil; kitchen string

preparation

Preheat oven to 400°F with a baking sheet on bottom rack.

Stir together sake, soy sauce, ginger, and sugar in a bowl.

If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.

Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.

serve with:steamed white rice