Taking a short break from food for a night (or until the bottom of this post). Been happy today about the news--that Sarah Palin is Vice Presidential Candidate for McCain. While McCain has his short-comings (including his arms), he has proven to be an exact, dignified, honest and up front person in this race--not trying to hide who he was through minipulative and contradictory speeches. His values are solid and he stands on principles. And his choice in VP is awesome. For one, she is a hot mom, having borne five kids, having been a mayor, and governor for two years--she is energetic, exciting, strong, dignified, and just plain great--she hunts moose damnit. She is a member of the NRA. Finally, a real woman with true grit and religious convictions to back it up.
Ok--a recipe for tonight--this is a Chicken Stock recipe, not as exciting as could be, but perhaps hiding important secrets.
First, roast a chicken however you deem fit. I have adopted Julia Childs version of Poulet Roti and it is perfect eveytime. That means constant butter, constant basting turning and basting. I usually freeze the innerds when I get the chicken (gizzard, liver, etc...). Then after the bird is carved and eaten, I break apart, put into pot with innerds, two stalks celery, one carrot, 1-2 chopped onion, 4 cloves smashed garlic, thymes, parsley, bay leaf, salt pepper (and a leek if I have one--complete with greens). And if you use Julia Childs recipe, I put in her left-over sauce (which is a mixture of sauce from chicken, shallot and wine/stock reduced to thick buttery gravy). Cover with water.
After boiling stock for 4 hours, strain and sit in fridge overnight. Remove fat next day and freeze. Perfect for whatever occasion--and because it was made with real chicken bones, it contains all the good medicinal properties Chicken soup should have (ammino acids, proteins, etc).
Friday, August 29, 2008
Friday, August 22, 2008
Pork Loin with Sweet Potato Gnocchi
Tonight's meal was a shot in the dark and was made with the only things we had left in the fridge and on the shelf. Well, the half a pork loin was from a previous roast I made, so this was frozen--but thawed it in marinade.
Marinade:
1/2 c Spiced Rum
1-2 tbl Apple Butter (this has become a perfect way to add apple flavor to everything without adding apples--even drinks made with spiced rum)
2 tbl butter
let sit, turned until thawed--several hours.
Roasted pork--heat in 450 oven until crispy brown top then reduced to 350 and thermometer until 157--then removed, covered with foil and let sit until temp raised to about 165.
Gnocchi
We have been making our own pastas lately--cavatelli last week--mostly gnocchi though, cause it's filling and takes a potato and egg. So, this time, we went with sweet potato gnocchi. One large Sweet Potato, cut in half and sliced in half--placed skin sides up on well oiled foil pan in 350 oven 20-40 minutes until very very mushy.
Removed skins when done, mushed, added egg, salt pepper, and enough flour to form dough. Made Gnocchis (I am not going to go through this procedure in detail--you can get it anywhere on the web...).
After gnocchi rolled, put in boiling water until floating, removed, set in cast iron pan with hot butter and chopped sage/rosemary, let butter coat gnocchis and remove from skillet.
Remove roast from its pan, scrape juices into skillet that had gnocchis in it--add a little spiced rum, tbl butter, and reduce a little until alcohol is cooked off (adjust seasoning here)--add gnocchi, coat and done. Deglaze pan with a little more rum after removal of gnocchis. We sliced the pork and laid it over the gnocchis. Very good.
Marinade:
1/2 c Spiced Rum
1-2 tbl Apple Butter (this has become a perfect way to add apple flavor to everything without adding apples--even drinks made with spiced rum)
2 tbl butter
let sit, turned until thawed--several hours.
Roasted pork--heat in 450 oven until crispy brown top then reduced to 350 and thermometer until 157--then removed, covered with foil and let sit until temp raised to about 165.
Gnocchi
We have been making our own pastas lately--cavatelli last week--mostly gnocchi though, cause it's filling and takes a potato and egg. So, this time, we went with sweet potato gnocchi. One large Sweet Potato, cut in half and sliced in half--placed skin sides up on well oiled foil pan in 350 oven 20-40 minutes until very very mushy.
Removed skins when done, mushed, added egg, salt pepper, and enough flour to form dough. Made Gnocchis (I am not going to go through this procedure in detail--you can get it anywhere on the web...).
After gnocchi rolled, put in boiling water until floating, removed, set in cast iron pan with hot butter and chopped sage/rosemary, let butter coat gnocchis and remove from skillet.
Remove roast from its pan, scrape juices into skillet that had gnocchis in it--add a little spiced rum, tbl butter, and reduce a little until alcohol is cooked off (adjust seasoning here)--add gnocchi, coat and done. Deglaze pan with a little more rum after removal of gnocchis. We sliced the pork and laid it over the gnocchis. Very good.
Thursday, August 21, 2008
Hamburger with tapenade and provolone
New hamburger recipe.
Tapenade was made from one can Cento black cured olives--pitted, added two cloves garlic, thyme, olive oil, capers, a little vinegar and lemon juice. Blended with hand blender.
Hamburger:
Ground beef--1.5 lbs
5 cloves crushed garlic
4 sprigs oregano--chop leaves
handful of breadcrumbs (about .75-1 cups)
salt pepper
Cajun spice...--I choose Konriko for all Cajun Spicing. If you want some, send me an email and I can mail some.
and I add either half a chopped onion or whole shallot. Shallot is much better--stronger.
Form patties. Cook on grill, broiler, or in a pan.
After burger cooked, spread with tapenade, melt cheese. Voila. I imagine roasted red peppers would go great with this dish.
Tapenade was made from one can Cento black cured olives--pitted, added two cloves garlic, thyme, olive oil, capers, a little vinegar and lemon juice. Blended with hand blender.
Hamburger:
Ground beef--1.5 lbs
5 cloves crushed garlic
4 sprigs oregano--chop leaves
handful of breadcrumbs (about .75-1 cups)
salt pepper
Cajun spice...--I choose Konriko for all Cajun Spicing. If you want some, send me an email and I can mail some.
and I add either half a chopped onion or whole shallot. Shallot is much better--stronger.
Form patties. Cook on grill, broiler, or in a pan.
After burger cooked, spread with tapenade, melt cheese. Voila. I imagine roasted red peppers would go great with this dish.
Wednesday, August 20, 2008
Chicken leftovers
Chicken Cacciatore
The only key to this recipe is in the mushrooms. I have had so many chicken cacciatores with bland mushrooms. Get fresh ones, slice em, heat oil/butter in pan, throw in portion of garlic and shallot, mushrooms, brown with thyme salt pepper added on. Then add your tomato sauce and left over chicken (if you have other vegetables--carrots, peppers, anything, you might want to cook those down in sauce first so as not to dry out chicken).
If you dont know how to make your own tomato sauce, then learn. Its easy and takes nothing other than putting things in a pot and letting things simmer for 2-3 hours (I never sautee anything before adding tomatoes). The right combination is important. I have never found a recipe in a book that I liked better than my own sauce, so it really comes down to what you like and get it that way consistently. Also--the tomatoes are crucial. If you use canned tomatoes (which are easy unless its tomato season), try them all. It's amazing how sauce can vary so much with a different brand of tomatoes. Best affordable cans were always Tutto Rosso, but impossible to get those in South. So, Cento it is.
The only key to this recipe is in the mushrooms. I have had so many chicken cacciatores with bland mushrooms. Get fresh ones, slice em, heat oil/butter in pan, throw in portion of garlic and shallot, mushrooms, brown with thyme salt pepper added on. Then add your tomato sauce and left over chicken (if you have other vegetables--carrots, peppers, anything, you might want to cook those down in sauce first so as not to dry out chicken).
If you dont know how to make your own tomato sauce, then learn. Its easy and takes nothing other than putting things in a pot and letting things simmer for 2-3 hours (I never sautee anything before adding tomatoes). The right combination is important. I have never found a recipe in a book that I liked better than my own sauce, so it really comes down to what you like and get it that way consistently. Also--the tomatoes are crucial. If you use canned tomatoes (which are easy unless its tomato season), try them all. It's amazing how sauce can vary so much with a different brand of tomatoes. Best affordable cans were always Tutto Rosso, but impossible to get those in South. So, Cento it is.
Wednesday, August 13, 2008
Enough recipes--I am sick and fucking tired of people all of a sudden. Not friends. Just people. Bloggers. The ones that think they are discovering something new when they grow their own cilantro. I am sorry, but cilantro, in the real world (outside of the mexican-obsessed politically correct liberal world) is boring. Thyme is much more manageable, sage much stronger, rosemary much more fragrant and dynamic in all dishes, marjoram, don't get me started, oregano, basil...sorry. Cilantro gives you one thing and you can drink Dos Equis or Corona with it.
Tuesday, August 12, 2008
What to do with left-over steak
Last night's steak became tonight's dinner. Thinly sliced the steak--sauteed onion slices in olive oil until soft, put steak in, let sizzle for minute, removed from pan. Put in roasted potatoes from last night to soak up liquid and re-heat. put in two slices of bread, toasted in pan, placed steak and onions back on top of bread while in pan--sprinkled shredded Mozzarella over steak, turned heat off and covered. Set the table, removed cover, cheese melted, served. Perfect--and I deglazed the pan with bourbon for a little extra sauce.
Monday, August 11, 2008
Steak and Potatoes
How many different ways can one cook steak. I found a new one tonight. Marinade steaks in wine, mustard, olive oil, and took three cloves garlic, fork-smashed them on top of each piece of steak, rubbed em in, and sprinkled dried sage and fresh thyme. Let sit for several hours (I actually let them defrost that way). Turned them halfway through.
Cooking them was easy. Heated olive oil and butter in iron pan, added chopped shallot after butter foam subsided. After Shallots soft, placed steaks in pan. Cooked 1 minute each side. Added rest of marinade liquid, removed from heat and covered.
Potatoes--cubed new potatoes (half inch to inch cubes), boiled in water 10-15 minutes until fork goes through without effort. Drained. Put in oven safe pan with butter and olive oil, fresh rosemary. Mixed in thoroughly, salted and put in 400 degree oven until crispy brown. Remove, set aside.
Take steaks out of pan, reduce liquid in pan for 3-5 minutes, add steaks back in, cover. Set table, dish out potatoes, make sure steak is reheated (it should have been cooked to about medium rare if left in hot pan from beginning). Serve. Voila. Was that easy--does anyone try these recipes?
Cooking them was easy. Heated olive oil and butter in iron pan, added chopped shallot after butter foam subsided. After Shallots soft, placed steaks in pan. Cooked 1 minute each side. Added rest of marinade liquid, removed from heat and covered.
Potatoes--cubed new potatoes (half inch to inch cubes), boiled in water 10-15 minutes until fork goes through without effort. Drained. Put in oven safe pan with butter and olive oil, fresh rosemary. Mixed in thoroughly, salted and put in 400 degree oven until crispy brown. Remove, set aside.
Take steaks out of pan, reduce liquid in pan for 3-5 minutes, add steaks back in, cover. Set table, dish out potatoes, make sure steak is reheated (it should have been cooked to about medium rare if left in hot pan from beginning). Serve. Voila. Was that easy--does anyone try these recipes?
Sunday, August 10, 2008
The Ultimate Appetizer Turned Meal
Lately, dinner has been picnic food--you know, saucisson, cornichons, a little terrine de campagne, olives, bread, some cheese. These things, when on sale, can last several days and can make a whole meal. Last night was different, and though I got the idea for this dish from Bistro Cooking at Home (a so-so book that I am not quite impressed with but that carries some good suggestions), I modified it.
You need tapenade, roasted red peppers, softened goat cheese, and bread. We added chicken, which went well. While this can be a fairly inexpensive meal, it is not necessarily minimalist.
Tapenade is easy and can be made very simply with olives, garlic, extra virgin olive oil and thyme. I usually like to fancy it up with anchoives, capers, etc. But really, just 1 can or container decent cured black olives (not in vinegar--it kills the taste of the olive), 1-2 chopped cloves garlic, tbl Olive Oil, 2-3 sprigs thyme, into the food processor, and you have a decent enjoyable and simple olive spread. Add pepper and a little salt (though taste it as you go--olives tend to be salty).
As for the goat cheese, we chose a cheap one, and it tasted horrible. The recipe called for a chopped shallot mixed in, and I added some thyme and oregano to that as well. Salt pepper to taste. Mixed it together and let sit for a while.
Meanwhile--roasted the peppers. Easy. Halve red peppers, take out the guts, place cut side down and roast at 350 until tops are dark and crisp. remove. They say to put in bowl and spread plastic wrap over it to remove skins easier, but if you can man it, just let em cool and take the damn skins off. My red pepper recipe always calls for 3-4 leaves basil, 1 clove of garlic (per 2 peppers), olive oil, salt pepper and mix thoroughly.
Next is chicken. Easy and the simplest recipe. I used chicken breasts cut into tenders. put in mixing bowl, crush 3-4 cloves garlic, add tbl olive oil, pepper, thyme, oregano (anything you got here--last night I put in some lavender). Mix thoroughly, place in oven or toaster over on pan at 350 until done.
Baguette or bread--toast it slightly. first layer is olive spread. then red pepper, then dollop of the goat cheese. Place in oven or toaster at 400 and let goat cheese brown a little. Remove and eat with chicken on top or on side. Voila.
You need tapenade, roasted red peppers, softened goat cheese, and bread. We added chicken, which went well. While this can be a fairly inexpensive meal, it is not necessarily minimalist.
Tapenade is easy and can be made very simply with olives, garlic, extra virgin olive oil and thyme. I usually like to fancy it up with anchoives, capers, etc. But really, just 1 can or container decent cured black olives (not in vinegar--it kills the taste of the olive), 1-2 chopped cloves garlic, tbl Olive Oil, 2-3 sprigs thyme, into the food processor, and you have a decent enjoyable and simple olive spread. Add pepper and a little salt (though taste it as you go--olives tend to be salty).
As for the goat cheese, we chose a cheap one, and it tasted horrible. The recipe called for a chopped shallot mixed in, and I added some thyme and oregano to that as well. Salt pepper to taste. Mixed it together and let sit for a while.
Meanwhile--roasted the peppers. Easy. Halve red peppers, take out the guts, place cut side down and roast at 350 until tops are dark and crisp. remove. They say to put in bowl and spread plastic wrap over it to remove skins easier, but if you can man it, just let em cool and take the damn skins off. My red pepper recipe always calls for 3-4 leaves basil, 1 clove of garlic (per 2 peppers), olive oil, salt pepper and mix thoroughly.
Next is chicken. Easy and the simplest recipe. I used chicken breasts cut into tenders. put in mixing bowl, crush 3-4 cloves garlic, add tbl olive oil, pepper, thyme, oregano (anything you got here--last night I put in some lavender). Mix thoroughly, place in oven or toaster over on pan at 350 until done.
Baguette or bread--toast it slightly. first layer is olive spread. then red pepper, then dollop of the goat cheese. Place in oven or toaster at 400 and let goat cheese brown a little. Remove and eat with chicken on top or on side. Voila.
Tuesday, August 5, 2008
Fusilli Pesto Rosso with Chicken
This is a typical Italian summer dish when the basil is shooting upwards, and the garlic has just been harvested.
I just harvested my garlic--over 160 heads. So I made a pesto with garlic, basil leaves, parmigiana, and pecans.
Then the chicken--chicken strips. Dry with paper towel, salt pepper and throw on some flour. Sautee in iron pan with Olive oil until browned. set aside.
Add white wine to pan--scrape up browned particles, add tblsp of pesto--reduce a little. Add chicken and cook until medium rare.
Side dish was halved mushrooms with garlic. Half mushrooms, sautee with butter/olive oil, add chopped garlic half way through--reduce liquid and set aside.
In pan that chicken was cooked--remove chicken and add several tblsp of pesto--I like a lot--maybe some extra olive oil.
Pasta--cook Fusilli--spirals. When al dente, drain and add to pan with pesto--cook on low and mix in.
When pasta is fully doused in pesto--add two freshly sliced cloves of garlic and chicken. Let heat until chicken is done (do not over cook chicken--damn Americans think Chicken needs to be well-done--no, sorry--medium is overcooked...). Finish by throwing in sliced tomatoes and freshly chopped garlic. Serve.
Mushrooms are side dish and freshly grated Parmigian cheese goes perfectly.
I just harvested my garlic--over 160 heads. So I made a pesto with garlic, basil leaves, parmigiana, and pecans.
Then the chicken--chicken strips. Dry with paper towel, salt pepper and throw on some flour. Sautee in iron pan with Olive oil until browned. set aside.
Add white wine to pan--scrape up browned particles, add tblsp of pesto--reduce a little. Add chicken and cook until medium rare.
Side dish was halved mushrooms with garlic. Half mushrooms, sautee with butter/olive oil, add chopped garlic half way through--reduce liquid and set aside.
In pan that chicken was cooked--remove chicken and add several tblsp of pesto--I like a lot--maybe some extra olive oil.
Pasta--cook Fusilli--spirals. When al dente, drain and add to pan with pesto--cook on low and mix in.
When pasta is fully doused in pesto--add two freshly sliced cloves of garlic and chicken. Let heat until chicken is done (do not over cook chicken--damn Americans think Chicken needs to be well-done--no, sorry--medium is overcooked...). Finish by throwing in sliced tomatoes and freshly chopped garlic. Serve.
Mushrooms are side dish and freshly grated Parmigian cheese goes perfectly.
Monday, August 4, 2008
Steak and Mushroom Soup
Minimalist Recipe (cheap):
STEAK and MUSHROOM SOUP
Need: 1 head garlic, 1 shallot, steak (however you want--choose cheap ones), wine (red or white--you should always have wine in the house, even if just carlo rossi jug wine), beef stock or bouillon cube, Oregano/thyme, and tarragon, and bacon for added flavor.
Marinade Steaks: crush half the garlic head onto steaks, add olive oil and thyme/oregano, salt pepper, rub onto steaks--let sit.
Iron pan, add tblsp oil and two slivers of bacon cut up into inch pieces--heat.
When hot, add remaining half of garlic chopped and half of shallot.
When just brown, add steaks. Brown.
don't over cook steak.
Take out steaks, set onto hot plate.
dump grease.
in same pan (without cleaning it) add tblsp butter, heat, add shallot--sautee till soft.
Add (1.5 cups) stock/wine mixture, reduce half,
Add can mushroom soup, mix and add tarragon chopped.
put steaks in to reheat in liquid. Serve.
STEAK and MUSHROOM SOUP
Need: 1 head garlic, 1 shallot, steak (however you want--choose cheap ones), wine (red or white--you should always have wine in the house, even if just carlo rossi jug wine), beef stock or bouillon cube, Oregano/thyme, and tarragon, and bacon for added flavor.
Marinade Steaks: crush half the garlic head onto steaks, add olive oil and thyme/oregano, salt pepper, rub onto steaks--let sit.
Iron pan, add tblsp oil and two slivers of bacon cut up into inch pieces--heat.
When hot, add remaining half of garlic chopped and half of shallot.
When just brown, add steaks. Brown.
don't over cook steak.
Take out steaks, set onto hot plate.
dump grease.
in same pan (without cleaning it) add tblsp butter, heat, add shallot--sautee till soft.
Add (1.5 cups) stock/wine mixture, reduce half,
Add can mushroom soup, mix and add tarragon chopped.
put steaks in to reheat in liquid. Serve.
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