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Posts Tagged ‘recipe’

Guac the way I make it (more or less)

Guac the way I make it (more or less)

We’ve been making a ton of guacamole lately. Which is kinda weird for us – not something we usually eat. Thought I’d post the recipe here.

Do you really need a recipe for guacamole? Probably not. It’s kinda like salsa – add a little of this, a little of that and voila. But anyhoo, here it is just for fun:

Guacamole

Ingredients:

1 Haas Avocado (ok, those ones usually in the store) – a little squishy to the touch

1 medium sized tomato seeded and chopped

1 T red onion or so

1 clove of garlic minced (pressed, whatever)

1 jalepeno seeded (wuss) and chopped

1/2 lime

1 T or so (give or take) cilantro chopped

salt. Do.Not.Forget.To.Salt.Your.Food

Steps:

Combine. Eat it. The end.

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Sometimes, you need an easy weeknight meal. And this can be an easy weeknight meal with just a smidge of forethought.

This dish comes together in the time that it takes to boil pasta PROVIDED you have some roasted garlic. So just make sure you have that ready, m’kay?

How to roast garlic: preheat your oven to 350 degrees, take a head of garlic, lop off a little of the stem (not the root) end, put it in a piece of foil, coat it in oil, close up the foil tightly around the garlic and roast for about 40 minutes. Remove from the oven and when cool enough to handle – squeeze roasted garlic from each of the cloves.

Store: use right away, freeze or refrigerate in airtight container for up to a week tops.

Anyway, I had a craving for pasta with peas in a cream sauce and came across this one from Wolfgang Puck that sounded like it would fit the bill. He uses goat cheese, I use mascarpone. I like feta, but plain old goat cheese is a little too rank for my likings. Hence the swap.

Pasta with Peas and Prosciutto in Mascarpone Cream Sauce

Adapted from Wolfgang Puck
Serves 4-6

Ingredients:
3 T olive oil
1/2 medium white onion (4 oz), chopped fine
2 T of roasted garlic
1.5 cups Chicken stock
1/4 cup freshly grated Parmesan cheese
3 oz Mascarpone cheese (Puck uses goat cheese here)
1 T butter (Puck uses 4 T…I couldn’t do it)
1/2 t minced fresh oregano
1/2 t minced fresh thyme
12 oz pasta (Puck uses Penne)
8-10 oz shelled peas (Puck uses 8 oz, but a bag has 10 so…)
1/2 cup sundried tomatoes cut into strips
1/4 cup prosciutto cut into strips
chopped flat leaf parsley for garnish
Salt and pepper to taste

Steps:
1. Bring a large stockpot of salted water to a boil. Add pasta and cook till al dente.

2. While the pasta is cooking, in a large saute pan, heat the oil. Over medium heat, saute the onions until golden.

3. Stir in the garlic, stock, Parmesan, Mascarpone and butter. Cook until the sauce thickens slightly. Season with the oregano, thyme, and salt and pepper to taste.

4. Add the cooked pasta to the saute pan. Stir to coat.

5. Stir in the peas and tomatoes and cook 1-2 minutes longer. Just before serving, stir in the prosciutto. Adjust seasonings. Serve sprinkled with chopped parsley if desired.

Enjoy!

Ms. Pantry Raid

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Teriyaki chicken wings... er...thighs.

A few years back, my cooking club made these fab chicken wings with teriyaki sauce, sesame seeds and cilantro. I loved the flavor of the sauce but I do admit, I’m not all that keen on chicken wings. Gnawing on bones is so not my thing. So I’ve decided to make the recipe using chicken thighs instead (more meat, less gnawing) and served the whole shebang over rice.

But since I’m SOOO not in the mood to translate the recipe into EXACTLY what I made (and I alright, I don’t totally remember but I did follow it pretty closely), I’m putting the exact recipe down here. I halved it and used pineapple juice instead of grapefruit juice (alright, it was orange pineapple blend if you must ask!) and googled the chicken thigh cooking time.

Teriyaki Chicken Wings (Thighs)

From Tyler Florence
Serves 12 cocktail servings
Note: I halved this recipe when I made it
Ingredients:
Wings:
2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry (I used thighs)
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice (I used pineapple juice)
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Steps:

  1. Preheat the oven to 400 degrees F.
  2. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet.
  3. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through. NOTE: Chicken thighs will take longer – maybe 35-40 minutes. Use your thermometer and your best judgement!!
  4. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan.
  5. Simmer over low heat and reduce until slightly thickened.
  6. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce.
  7. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

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beef_bolognese

Wolfgang Puck's Pappardelle with Beef Bolognese. Restaurant taste, including all the fat.

So I put one of the techniques I learned in class to the test today by peeling and seeding five pounds of tomatoes for Wolfgang Puck’s Bolognese sauce.

Things:

1. So you know how I injured myself in class coring tomatoes? Yeah…I didn’t learn. Sliced the same finger. Doing the same damn thing. Christ…

2. You do not honestly want to know how bad food in restaurants is for you. Case in point – Puck’s bolgnese sauce. It is a heart attack on a platter. I couldn’t even bring myself to put in as much olive oil as it called for. I’m thinking the calorie count in this has to be over a thousand per serving. But it sure was tasty…

He sort of has a two-pronged approach for making this sauce, which was fine for me cause I made it over two days (well, three really – I tried making homemade pasta as well…without a pasta machine…but that’s a story for another time).

First you make the bolognese sauce on it’s own. And then you add it to a crap ton of oil, butter, herbs and chicken stock. I think you can probably do without part two, but I put the whole thing together as directed just to see what it was like. Cause somehow, my thighs don’t jiggle enough these days…

Another surprising things about this bolognese? It doesn’t use any milk. I’m sure that to purists, that means this doesn’t qualify as a bolognese. But hey, the recipe came from an Austrian celebrity chef, not an Italian. So being “purist” is probably not much of a concern for him.

Wolfgang Puck’s Beef Bolognese

From Pizza, Pasta and More!

Beef Bolognese part

NOTE: You can just make this part as a good sauce for pasta, or you can go all out and put the whole thing together (see Putting it all together section after Bolognese recipe)

Ingredients:
5 tablespoons olive oil
2 pounds coarsely ground chicken, preferably dark meat, or, 2 pounds of coarsely ground beef
Kosher salt and freshly ground black pepper
1 medium white onion, (about 2 cups), trimmed and cut into small dice
2 medium carrots, (about 1 cup), trimmed, peeled, and cut into small dice
1 medium celery stalk, trimmed and cut into small dice
4 or 5 garlic cloves, cut into small dice
2 tablespoons tomato paste
1 1/2 cups dry white wine
2 1/2 pounds Roma tomatoes, peeled, seeded, and chopped fine
3 cups chicken stock, heated
Pinch or minced fresh oregano leaves
Pinch minced fresh thyme leaves
6 or 7 chopped fresh basil leaves
Pinch red pepper flakes, or to taste

Steps:

  1. In a 10 or 12-inch saute pan, heat 3 tablespoons of the olive oil. Saute the ground chicken or beef until lightly browned, breaking up the pieces as they cook. Season lightly with salt and pepper.
  2. Remove the chicken or beef with a slotted spoon and drain in a colander. Set aside until needed.
  3. In the same saute pan, heat the remaining 2 tablespoons of olive oil. Over medium heat, saute the onion, carrots and celery until they just start to color, 6 to 8 minutes. Do not brown.
  4. Add the garlic, stir in the tomato paste, and cook a few minutes longer.
  5. Deglaze the pan with the wine and cook, stirring occasionally, until almost all the liquid has evaporated.
  6. Add the tomatoes, cook for 2 or 3 minutes, then pour in the stock and reserved chicken and season with the oregano, thyme, and a little salt and pepper.
  7. Cook until the sauce has thickened slightly, about 30 minutes. If the sauce has thickened too much or you prefer a thinner sauce, add a little more stock.
  8. Stir in the chopped basil and the red pepper flakes and adjust the seasoning, to taste.

NOTE: You could stop at this point and serve the sauce over pasta, or you could clog your arteries big time by doing the following –

Putting it all together:

4 T unsalted butter
6 T olive oil
2 cups Beef Bolognese sauce (from above)
1/2 cup Chicken stock
1/2 t minced fresh oregano leaves
12 oz pappardelle
2 T minced fresh parsley leaves
1/4 cup freshly grated Parmesan cheese
kosher salt and freshly ground black pepper
Shaved fresh Parmesan cheese, for garnish (optional)

Steps:

  1. Bring a large stockpot of salted water to a boil.
  2. In a large saute pan over medium flame, heat all of the butter and 4 T of the olive oil. Stir in the Beef Bolognese sauce, stock and oregano. Bring to a simmer, stirring constantly.
  3. Meanwhile, cook the pappardelle until al dente and drain. Add to the sauce and stir to coat well.
  4. Stir in the parsley, grated Parmesan and remaining 2 T olive oil. Season with salt and pepper.
  5. To serve – divide the pasta among 4 heated plates or bowls. Garnish with shaved Parmesan cheese. Serve immediately.

Enjoy!

Ms. Pantry Raid

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Sorry about the pix - it gets dark so early now and I broke my indoor lighting contraption. Just know this tastes better than it looks!

Sorry about the pix - it gets dark so early now and I broke my indoor lighting contraption. Just know this tastes better than it looks!

Thanks to our conversation in culinary school the other day, I FINALLY cracked open myMastering The Art of French Cooking book. I am embarrassed to admit that I’ve never made a Julia Child recipe before. I am happy to report that it certainly won’t be the last.

Julia’s Boeuf Bourguignon has seen a resurgence in popularity recently due to the book/movie Julie and Julia. It’s a cute book and a cute, albeit totally different, movie (due partly to the fact that it was based on both the Julie/Julia book and Julia’s My Life in France. I highly recommend both (well, all three).

This is good stuff. It’s pot roast on crack.

Or I guess, pot roast you wouldn’t be embarrassed to serve to company.

But first, a few things about Julia’s writing.

Her recipes are…a little vague. Meaning – she gives you leeway as the cook to use your own judgement. Thing is…most recipes that I am used to are written assuming I am a cooking novice. Directions are spelled out in such a way that I can’t mess it up. Julia kind of assumes I’m not a dummy…even though sometimes…

Case in point:

She tells you to crank up the oven to 450 degrees when you put the beef in. I thought, huh, that seems really really high. Then she says to make sure the beef is at just a simmer – adjusting the heat accordingly. I kind of don’t like that because I don’t like opening the oven door and releasing the heat.

I mean, just TELL US what temp you want it to cook at, ‘mkay?  And ok, I just sorta forgot to turn it down… So the heat remained at 450 degrees.

At the two hour mark, I thought MAYBE I should check on it.

THANK GOD I DID because it had already formed a black crust on top. Another twenty minutes and it would have been burned to a crisp. I had saved it just in time.

And oh my goodness. Wow. Rich. The sauce had thickened perfectly and coats your tongue. The meat was meltingly tender. I cannot tell you how good this was.

What else did I learn?

Two-buck Chuck is maybe a wine that doesn’t age well? Ha! Just an FYI. We don’t drink wine at our house so whenever we get a bottle, it sits around. I’m not sure, but I think we had this wine maybe 3 years? There was some heavy duty sediment in the bottom of the bottle. I honestly don’t think this is because it was “well aged”. Anyhoo, it did no harm. Maybe it added some good flavor?

Oh – and I screwed up the pearl onions part. I searched for frozen pearl onions because I did NOT want to go through the trouble of peeling the little buggers, but I could not find them. Alas, I got frustrated, the onions weren’t cooked correctly, yadda yadda.

And my final screw up? Due to the fact that I essentially overcooked the dish, there was no straining of the sauce at the end. Which maybe turned out to be a benefit since, like I said, I was frustrated by the end of my cooking expedition (note: maybe making Beef Bourguignon, Bolognese sauce and Sourdough bread all at the same time is A LITTLE overboard… so take what I say about being frustrated with a grain of salt).

Anyhoo, because the recipe is lengthy and I want to give you the full experience of Julia’s recipe writing (read: I am l.a.z.y), here’s a link to the recipe in Julia’s own words.

Julia Child’s Beef (Boeuf) Bourguignon

Beef (Boeuf) Bourguignon recipe

Brown-braised Onions (Oignons Glaces a la Brun)

Mushrooms sauteed in butter (Champignons Sautees au Beurre)

And finally, just an FYI – what kind of cuts of meat are appropriate for this dish? This is what Julia says:

(From Mastering the Art of French Cooking)
The better the meat, the better the stew. While cheaper and coarser cuts may be used, the following are most recommended. Count on 1 pound of boneless meat, trimmed of fat, for 2 people; 3 if the rest of the menu is large.
First choice: Rump Pot Roast—Pointe de Culotte, or Aiguillette de Rumstek
Other choices: Chuck Pot Roast—Paleron, or Macreuse à Pot-au-feu
Sirloin Tip—Tranche Grasse
Top Round—Tende de Tranche
Bottom Round—Gîte à la Noix

Enjoy!

Ms. Pantry Raid

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Peanut Butter Jelly with a baseball bat (sorry! I couldn't resist!)

Peanut Butter Jelly with a baseball bat (sorry! I couldn't resist!)

I promise not to break into song on this one. Even though I want to just scream out Peanut Butter Jelly Time at the top of my lungs. How one song could be both so stupid and so catchy…

Anyway, this is take two in Ina Garten is a goddess series (previously, it was her Fruit Tart). What could be better than a dessert like your childhood favorite sandwich? They are delightfully nostalgic, yet fit for adults. Peanut butter crust, jelly in the middle, more peanut butter and topped with a sprinkling of more peanutty goodness.  Be warned though – these little guys are sweeter than sweet. I undercooked them a bit – I can’t remember why I did that, but be careful doing that with these bars – when really undercooked, they barely hold together.

Shoot. These are just good. My mouth is watering thinking about them.  So quit listening to me and just go make your own? I’m probably going to go whip up another batch anyway.

Peanut Butter Jelly Bars

Ingredients:

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam (I used blackberry)
2/3 cups salted peanuts, coarsely chopped

Steps:

1. Preheat the oven to 350 degrees F.

2. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes.

4. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

5. In a small bowl, sift together the flour, baking powder, and salt.

6. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

7. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven.

8. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown.

9. Cool and cut into squares.

Enjoy!

Ms. Pantry Raid

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Fig and Olive Tapenade - great for parties!

Fig and Olive Tapenade - great for parties!

Need a chichi appetizer to bring to your next soiree? Fig and Olive Tapenade is it. For very sophisticated, adult palates only please.

I first came across this recipe years ago in a wickedly funny entertaining book by Erika Lenkert,The Last-Minute Party Girl : Fashionable, Fearless, and Foolishly Simple Entertaining. She, in turn, got the recipe from Carrie Brown of Jimtown store in Sonoma County. So now I’m passing it on to you.

And you must check it out. Briny olives, sweet figs, a dash of mustard and a squeeze of lemon to liven it up. It’s just about the most perfect spread you’ve ever eaten. Smear it on french bread, add it to your grilled cheese or sandwich, pair it with Proscuitto or salami and some good cheese or serve it with chicken or fish. Oh, sooo fabulous!

Note: this recipe is extremely paired down from the version in Lenkert’s book. Her recipe makes enough for a big party (4 cups). I think 1 cup is a little more reasonable.

Fig and Black Olive Tapenade

About 1 cup
Ingredients:
1/2 cup (about 3 ounces) stemmed & quartered, dried Black Mission figs
3/4 cups water
1 cup black olives; Nicoise, Lyon, or Greek, rinsed and pitted
1 1/2 tablespoons lemon juice
2 teaspoons whole-grain mustard
1 small garlic clove, peeled
1/2 tablespoon capers, rinsed and drained
1 teaspoon finely chopped fresh rosemary
1/2 cup extra-virgin olive oil
black pepper and salt, if necessary

Steps:
1. In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.

2. If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.)

3. Allowing it to sit for at least a few hours (if not overnight) helps the flavors meld.

4. Serve. Serving suggestions: smear on French bread toasted with a little olive oil, or with meats like Prosciutto or salami and mild creamy cheese, or on a sandwich/grilled cheese, or with your favorite grilled meats.

Enjoy!
Ms. Pantry Raid

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