Sirloin Stroganoff
Adapted from Cooks illustrated, 2007
1 1/4 pounds sirloin steak, trimmed and cut lengthwise (with grain) into 4 equal pieces
2 teaspoons soy sauce
1 rectangular box white mushrooms, cleaned and quartered
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
1 tablespoon vegetable oil
1 vidalia onion, chopped fine (about 1 cup)
2 teaspoons tomato paste
4 teaspoons all-purpose flour
1/3 cup plus 1 tablespoon white wine
1 1/2cups beef broth
1/2 cup sour cream
1. Using fork, poke each piece of steak 10 to 12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.
2. While meat marinates, place mushrooms in medium microwave-safe bowl and cover with plastic wrap. Microwave on high power until mushrooms have decreased in volume by half, 4 to 5 minutes (there should be as much as ¼ cup liquid in bowl). Drain mushrooms and set aside; discard liquid. Combine water, dry mustard, sugar, and ½ teaspoon pepper in small bowl until smooth paste forms; set aside
3. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides, 6 to 9 minutes, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.
4. Add mushrooms, onion, and ½ teaspoon salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth, and mustard paste and bring to simmer, scraping ¬bottom of pan with wooden spoon to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
5. While sauce is reducing, cut steak pieces across grain into ¼-inch-thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoon wine; season to taste with salt and pepper.
Chicken Enchiladas
Adapted from Cooks Illustrated, 2003
Sauce and Filling
1 1/2 tablespoons vegetable oil
1 vidalia onion,chopped fine (about 1 cup)
3 medium cloves garlic, pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed and cut into 1/4-inch-wide strips
2 8oz cans tomato sauce
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños, drained and chopped
8 ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
2 limes, quartered
Making ahead? The sauce and filling can be prepared up to 2 days ahead and refrigerated in an airtight container. Assemble before baking.
FOR THE SAUCE AND FILLING:
1. Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
3. TO ASSEMBLE: Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray (or brush lightly with oil. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle 1/4 cup grated cheese down center of enchiladas.
Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing toppings separately.
Saturday, April 14, 2012
Saturday, April 7, 2012
Curried Chicken Salad, Pan-Fried Salmon Burgers, Tabbouleh
Curried Chicken Salad
Adapted from Cooks Illustrated, 2012
4 boneless, skinless chicken breasts (I used 2 breasts and 2 thighs)
1 teaspoon vegetable oil
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/2 cup greek yogurt
2 tablespoons lime juice
1 teaspoon grated fresh ginger
2 celery ribs , minced
1 shallot , minced
1/2 cup raw cashews, toasted and chopped coarse
1/3 cup golden raisins
2 tablespoons minced fresh cilantro
1. Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes.
2. Transfer chicken to paper towel–lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, microwave vegetable oil, curry powder, and cayenne, uncovered, until oil is hot, about 30 seconds. Whisk yogurt, lime juice, ginger, and curry mixture together in large bowl.
3. Pat chicken dry with paper towels and cut into ½-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, cashews, raisins, and cilantro; toss to combine. Season with salt and pepper to taste.
Pan Fried Salmon Burgers
Adapted from Cooks Illustrated, 2000
1 1/4 pounds salmon fillet
1 slice wheat bread, crusts removed and soft part chopped very fine
2 tablespoons mayonnaise
1/4 cup grated onion
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon table salt
1 1/2 tablespoons lemon juice from 1 lemon
1/2 cup unbleached all-purpose flour
2 large eggs, lightly beaten
1/2 cup + 1 1/2 teasponns vegetable oil
3/4 cup panko breadcrumbs
1. Remove bones/skin and chop salmon into 1/4- to 1/3-inch pieces. Mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes on each side. Transfer cakes to plate lined with paper towels.
Tabbouleh
My own recipe
1 cup cooked couscous
2 medium tomatoes, seeded and diced (about 2 cups)
1 large cucumber, peeled, seeded and diced (about 2 cups)
1/2 cup diced red onion
2 cups finely chopped fresh parsley leaves
1/3 cup finely chopped fresh mint leaves
3 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cumin
Salt and freshly ground black pepper
Into cooked couscous, stir in the tomatoes, cucumber, onion, parsley, and mint. In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Serve chilled.
Adapted from Cooks Illustrated, 2012
4 boneless, skinless chicken breasts (I used 2 breasts and 2 thighs)
1 teaspoon vegetable oil
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/2 cup greek yogurt
2 tablespoons lime juice
1 teaspoon grated fresh ginger
2 celery ribs , minced
1 shallot , minced
1/2 cup raw cashews, toasted and chopped coarse
1/3 cup golden raisins
2 tablespoons minced fresh cilantro
1. Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes.
2. Transfer chicken to paper towel–lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, microwave vegetable oil, curry powder, and cayenne, uncovered, until oil is hot, about 30 seconds. Whisk yogurt, lime juice, ginger, and curry mixture together in large bowl.
3. Pat chicken dry with paper towels and cut into ½-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, cashews, raisins, and cilantro; toss to combine. Season with salt and pepper to taste.
Pan Fried Salmon Burgers
Adapted from Cooks Illustrated, 2000
1 1/4 pounds salmon fillet
1 slice wheat bread, crusts removed and soft part chopped very fine
2 tablespoons mayonnaise
1/4 cup grated onion
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon table salt
1 1/2 tablespoons lemon juice from 1 lemon
1/2 cup unbleached all-purpose flour
2 large eggs, lightly beaten
1/2 cup + 1 1/2 teasponns vegetable oil
3/4 cup panko breadcrumbs
1. Remove bones/skin and chop salmon into 1/4- to 1/3-inch pieces. Mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes on each side. Transfer cakes to plate lined with paper towels.
Tabbouleh
My own recipe
1 cup cooked couscous
2 medium tomatoes, seeded and diced (about 2 cups)
1 large cucumber, peeled, seeded and diced (about 2 cups)
1/2 cup diced red onion
2 cups finely chopped fresh parsley leaves
1/3 cup finely chopped fresh mint leaves
3 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cumin
Salt and freshly ground black pepper
Into cooked couscous, stir in the tomatoes, cucumber, onion, parsley, and mint. In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Serve chilled.
Sunday, April 1, 2012
Chicken in a Pot, Crock Pot Pineapple Beef
Chicken in a Pot
Adapted from Cooks Illustrated (2008)
Ingredients
1 whole chicken, giblets removed and discarded, wings tucked under back
1 tablespoon olive oil
1 small onion , chopped medium (about 1/2 cup)
1 small stalk celery , chopped medium (about 1/4 cup)
6 medium garlic cloves , peeled and trimmed
1 bay leaf
1 teaspoon dried rosemary
1/2 - 1 teaspoon juice from 1 lemon
1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
2. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
3. When cooked through, remove to carving board and let rest 20 minutes.
4. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Stir lemon juice into jus to taste. Serve chicken with the jus.
Crock Pot Pineapple Beef
Adapted from crockpotbeef.net
2 pounds flank steak, sliced into 6 thin slices
2 tablespoons oil, to brown flank steak
6 slices pineapple rings in juice, reserve 1/2 cup of juice
2 tablespoons soy sauce
1 teaspoon ginger, grated
1 tablespoon sherry
2 tablespoons brown sugar
1 teaspoon Worcestershire Sauce
kosher salt and freshly ground pepper to taste
1. Cut the flank in half if it doesn't fit into the crockpot. In a heavy skillet, brown the flank steak in oil until it’s brown on all sides. Place steak into crock pot. Top with pineapple rings.
2. In a mixing bowl, combine the remaining ingredients. Mix well and then pour over flank steak.
Cover and cook on LOW for 8-9 hours. Serve with steamed broccoli and rice.
Adapted from Cooks Illustrated (2008)
Ingredients
1 whole chicken, giblets removed and discarded, wings tucked under back
1 tablespoon olive oil
1 small onion , chopped medium (about 1/2 cup)
1 small stalk celery , chopped medium (about 1/4 cup)
6 medium garlic cloves , peeled and trimmed
1 bay leaf
1 teaspoon dried rosemary
1/2 - 1 teaspoon juice from 1 lemon
1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
2. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
3. When cooked through, remove to carving board and let rest 20 minutes.
4. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Stir lemon juice into jus to taste. Serve chicken with the jus.
Crock Pot Pineapple Beef
Adapted from crockpotbeef.net
2 pounds flank steak, sliced into 6 thin slices
2 tablespoons oil, to brown flank steak
6 slices pineapple rings in juice, reserve 1/2 cup of juice
2 tablespoons soy sauce
1 teaspoon ginger, grated
1 tablespoon sherry
2 tablespoons brown sugar
1 teaspoon Worcestershire Sauce
kosher salt and freshly ground pepper to taste
1. Cut the flank in half if it doesn't fit into the crockpot. In a heavy skillet, brown the flank steak in oil until it’s brown on all sides. Place steak into crock pot. Top with pineapple rings.
2. In a mixing bowl, combine the remaining ingredients. Mix well and then pour over flank steak.
Cover and cook on LOW for 8-9 hours. Serve with steamed broccoli and rice.
Subscribe to:
Posts (Atom)