Farfalle with Spinach, Beans and Asiago
Adapted from my sister's recipe...
8 cups chopped fresh spinach
4 cups cooked Farfalle (about 6oz of any short pasta like cavatappi)
1/2 cup shredded Asiago cheese
2 Tablespoons olive oil
1/4 tsp salt
1/4 tsp pepper
1 can cannellini beans, drained and rinsed
2 garlic cloves, pressed in a garlic press
Combine all ingredients and dig in!
Link to Chicken Burgers
Sunday, February 5, 2012
Sunday, January 29, 2012
Pork Roast with Port and Figs over Polenta, Shrimp Tikka Masala over Rice, Spaghetti with Meat Marinara
Pot Roast with Port and Figs
Adapted from Cooks Illustrated, 2011
2 tablespoons unsalted butter , cut into 2 pieces
6 garlic cloves , sliced thin
1 (2 1/2-pound) boneless pork sirloin roast, trimmed
1 teaspoon sugar
2 teaspoons herbes de Provence
2 tablespoons vegetable oil
3/4 cup chopped dried figs
1 medium vidalia/sweet onion, chopped fine
1/3 cup port
1 teaspoon ground thyme
1 bay leaf
1/4-3/4 cup low-sodium chicken broth
1 tablespoon unflavored gelatin
1 tablespoon balsamic vinegar
Kitchen Twine
Cooked Polenta
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.
3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, figs, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in port, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter and balsamic vinegar into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork with sauce over couscous.
Shrimp Tikka Masala over Rice
Adapted from Cooks illustrated
Masala Sauce
3 tablespoons vegetable oil
1 medium vidalia/sweet onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 tablespoon tomato paste
1 tablespoon garam masala (check internet for substitutions)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
Shrimp Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds extra-large shrimp , peeled and deveined, tails removed
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 tablespoon grated fresh ginger
1/4 teaspoon dried cilantro
Instructions
1. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, tomato paste, and garam masala; cook, stirring frequently, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
2. FOR THE SHRIMP: While sauce simmers, adjust oven rack to highest position (about 3 inches from heating element) and heat broiler. Combine cumin, coriander, cayenne, and salt in small bowl. Dry shrimp thoroughly and sprinkle evenly with spice mixture until coated evenly, pressing gently so mixture adheres. In large bowl, whisk together yogurt, oil, garlic, and ginger; add shrimp to bowl with yogurt mixture and toss to coat evenly (shrimp should be coated with thick layer of yogurt).
3. Arrange shrimp on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Place baking sheet under broiler and cook shrimp until lightly browned, about 4 minutes. Using tongs, flip and broil until second side is pink and slightly translucent, 1 to 2 minutes longer. Stir shrimp into warm sauce (do not simmer shrimp in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Link to Marinara
Adapted from Cooks Illustrated, 2011
2 tablespoons unsalted butter , cut into 2 pieces
6 garlic cloves , sliced thin
1 (2 1/2-pound) boneless pork sirloin roast, trimmed
1 teaspoon sugar
2 teaspoons herbes de Provence
2 tablespoons vegetable oil
3/4 cup chopped dried figs
1 medium vidalia/sweet onion, chopped fine
1/3 cup port
1 teaspoon ground thyme
1 bay leaf
1/4-3/4 cup low-sodium chicken broth
1 tablespoon unflavored gelatin
1 tablespoon balsamic vinegar
Kitchen Twine
Cooked Polenta
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.
3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, figs, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in port, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter and balsamic vinegar into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork with sauce over couscous.
Shrimp Tikka Masala over Rice
Adapted from Cooks illustrated
Masala Sauce
3 tablespoons vegetable oil
1 medium vidalia/sweet onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 tablespoon tomato paste
1 tablespoon garam masala (check internet for substitutions)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
Shrimp Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds extra-large shrimp , peeled and deveined, tails removed
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 tablespoon grated fresh ginger
1/4 teaspoon dried cilantro
Instructions
1. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, tomato paste, and garam masala; cook, stirring frequently, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
2. FOR THE SHRIMP: While sauce simmers, adjust oven rack to highest position (about 3 inches from heating element) and heat broiler. Combine cumin, coriander, cayenne, and salt in small bowl. Dry shrimp thoroughly and sprinkle evenly with spice mixture until coated evenly, pressing gently so mixture adheres. In large bowl, whisk together yogurt, oil, garlic, and ginger; add shrimp to bowl with yogurt mixture and toss to coat evenly (shrimp should be coated with thick layer of yogurt).
3. Arrange shrimp on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Place baking sheet under broiler and cook shrimp until lightly browned, about 4 minutes. Using tongs, flip and broil until second side is pink and slightly translucent, 1 to 2 minutes longer. Stir shrimp into warm sauce (do not simmer shrimp in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Link to Marinara
Saturday, January 21, 2012
Chicken Marbella with CousCous, Farfalle with Broccoli and Anchovy, Ricotta and Dijon Turkey Burgers with Austrian Potato Salad
Chicken Marbella
Adapted from Cooks illustrated, 2012
Ingredients
Paste
1/3 cup pitted green olives, rinsed
1/3 cup pitted prunes
3 tablespoons extra-virgin olive oil
4 garlic cloves , peeled
2 tablespoons capers , rinsed
3 anchovy fillets , rinsed
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon kosher salt
1 cup cooked Couscous
Chicken
1 3-lb chicken, cut into split chicken breasts and leg quarters, trimmed
2 teaspoons olive oil
3/4 cup low-sodium chicken broth
1/3 cup white wine
1/3 cup pitted green olives, rinsed and halved
1 tablespoon capers , rinsed
2 bay leaves
1/3 cup pitted prunes , chopped coarse
1 tablespoon unsalted butter
1 teaspoon red wine vinegar
2 tablespoons minced fresh parsley
1. FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse all ingredients in food processor until finely chopped, about ten 1-second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl.
2. FOR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with 1½ teaspoons salt and season with pepper.
3. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.
4. Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.
5. Remove skillet from oven and spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, 7 to 12 minutes longer.
6. Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, and serve over Cous Cous.
Farfalle with Broccoli and Anchovy
Adapted from Cooks Illustrated
Farfalle with Broccoli
Adapted from FoodNetwort.com
Ingredients
1/2 box farfalle
1 head broccoli, trimmed to florets (about 2 cups)
1/8 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove, chopped
3 anchovy fillets, diced
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving plate and sprinkle with Parmesan.
Ricotta and Dijon Turkey Burgers
Adapted from Cooks Illustrated, 1998
Ingredients
1 1/4 pounds ground turkey
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Worcestershire sauce
1/2 cup ricotta cheese
2 teaspoons Dijon mustard
1 tablespoon vegetable oil
Preheat oven to 350
1. Transfer ground meat to medium bowl. Stir in salt, pepper, Worcestershire sauce, ricotta cheese, and mustard until blended, and divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Repeat with remaining portions.
2. Heat a large, heavy cast iron skillet over medium heat until very hot, 4 to 5 minutes. Swirl oil in pan to coat bottom, then add burgers. Cook over medium heat without moving burgers until bottom side of each is dark brown and crusted, 3 to 4 minutes. Turn burgers over; continue to cook until bottom side is light brown but not yet crusted, 3 to 4 minutes longer. Place oven-proof skillet in the preheated oven and continue to cook until an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees (about 10-15 more minutes).
Austrian-style Potato Salad
Cooks illustrated, 2009
2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
1 cup low-sodium chicken broth
1 cup water
1 tablespoon sugar
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup vegetable oil
1 small red onion , chopped fine (about 3/4 cup)
6 cornichons , minced (about 2 tablespoons)
2 tablespoons minced fresh chives
1. Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
2. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper.
Adapted from Cooks illustrated, 2012
Ingredients
Paste
1/3 cup pitted green olives, rinsed
1/3 cup pitted prunes
3 tablespoons extra-virgin olive oil
4 garlic cloves , peeled
2 tablespoons capers , rinsed
3 anchovy fillets , rinsed
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon kosher salt
1 cup cooked Couscous
Chicken
1 3-lb chicken, cut into split chicken breasts and leg quarters, trimmed
2 teaspoons olive oil
3/4 cup low-sodium chicken broth
1/3 cup white wine
1/3 cup pitted green olives, rinsed and halved
1 tablespoon capers , rinsed
2 bay leaves
1/3 cup pitted prunes , chopped coarse
1 tablespoon unsalted butter
1 teaspoon red wine vinegar
2 tablespoons minced fresh parsley
1. FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse all ingredients in food processor until finely chopped, about ten 1-second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl.
2. FOR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with 1½ teaspoons salt and season with pepper.
3. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.
4. Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.
5. Remove skillet from oven and spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, 7 to 12 minutes longer.
6. Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, and serve over Cous Cous.
Farfalle with Broccoli and Anchovy
Adapted from Cooks Illustrated
Farfalle with Broccoli
Adapted from FoodNetwort.com
Ingredients
1/2 box farfalle
1 head broccoli, trimmed to florets (about 2 cups)
1/8 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove, chopped
3 anchovy fillets, diced
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving plate and sprinkle with Parmesan.
Ricotta and Dijon Turkey Burgers
Adapted from Cooks Illustrated, 1998
Ingredients
1 1/4 pounds ground turkey
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Worcestershire sauce
1/2 cup ricotta cheese
2 teaspoons Dijon mustard
1 tablespoon vegetable oil
Preheat oven to 350
1. Transfer ground meat to medium bowl. Stir in salt, pepper, Worcestershire sauce, ricotta cheese, and mustard until blended, and divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Repeat with remaining portions.
2. Heat a large, heavy cast iron skillet over medium heat until very hot, 4 to 5 minutes. Swirl oil in pan to coat bottom, then add burgers. Cook over medium heat without moving burgers until bottom side of each is dark brown and crusted, 3 to 4 minutes. Turn burgers over; continue to cook until bottom side is light brown but not yet crusted, 3 to 4 minutes longer. Place oven-proof skillet in the preheated oven and continue to cook until an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees (about 10-15 more minutes).
Austrian-style Potato Salad
Cooks illustrated, 2009
2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
1 cup low-sodium chicken broth
1 cup water
1 tablespoon sugar
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup vegetable oil
1 small red onion , chopped fine (about 3/4 cup)
6 cornichons , minced (about 2 tablespoons)
2 tablespoons minced fresh chives
1. Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
2. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper.
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