Italian-Style Saffroned Lentil Soup (Minestra di Lenticchie e Zafferano)

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Saffroned_Lentil_Soup1 (1 of 1)I have a “go-to” lentil soup recipe that I’ve been making for several years. It’s a typical lentil soup with carrots, thyme, etc., and it’s very good. I wanted to try a different version; I found this Italian lentil soup recipe, and it’s delicious! I think the toasted saffron steeped in warmed Cognac are what make this dish. I hope you’ll try it!

1 lb Italian or French (de Puy) lentils, rinsed and soaked in cold water for 1/2 hour
1/4 tsp saffron threads
3 Tbsp Congnac, warmed
2 Tbsp olive oil, plus a bit of additional for toasting the baguette slices
3 oz pancetta, diced
2 large garlic cloves, peeled and minced
1 bay leaf
6 cups cold water
1 14-oz can diced tomatoes
2 tsp salt
1 Tbsp red wine vinegar
1 baguette, thinly (1/2 inch) sliced on the diagonal
1 cup heavy cream
1/3 tsp ground cloves
1 Tbsp chopped fresh Italian parsley

Lightly toast the saffron in a small, heavy skillet over high heat, then stir into 2 Tbsp of the warmed Cognac in a small bowl. Set aside to steep.

Heat oil in a Dutch oven over medium-high heat. Add the pancetta and saute for 5 minutes, stirring in the garlic the last 30 seconds. Add bay leaf, water, lentils, saffron/cognac mixture, tomatoes and salt. Bring to a boil, stirring well. Reduce heat to low and simmer for 1/2 hour. Remove from heat and stir in the red wine vinegar. Season with additional salt, if desired (I added another tsp salt, and thought that was good). Let soup sit for a bit, uncovered.

Meanwhile, whisk together in a small metal bowl the cream, remaining 1 Tbsp Cognac and ground cloves until thick. Cover and place in refrigerator.

Heat about 1 Tbsp olive oil in a heavy skillet over medium-high heat. Add baguette slices and lightly brown on both sides.

Ladle soup into bowls. Place a dollop of cream mixture over each and garnish with parsley. Serve with toasted baguette slices.

Serves 6.

Bolognese Meat Sauce (Ragù alla Bolognese)

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Bolognese_Meat_Sauce1 (1 of 1)When I was studying in Italy, I would often go down to the mensa (university cafeteria) for dinner. When I started the year off, I was a bit shy, so anything comforting (like food) helped me along. I loved the pasta con ragù alla bolognese — delicious and very comforting! Italian restaurants that I’ve dined at here in the US that have this on the menu don’t seem to get it right, so made it my mission to find an authentic recipe for ragù bolognese. I found and adapted a recipe from Saveur Cooks, Authentic Italian, which is spot-on! Some may not prefer chicken liver, but it’s used in a small amount and it’s a must! The liver, prosciutto, milk, wine (and all the other ingredients) are what make this dish authentic to me. I hope you’ll try this dish!

2 Tbsp olive oil
1 small onion, peeled and finely diced
1 rib celery, finely chopped
1 carrot, peeled and finely chopped
1 – 3 slices imported Italian prosciutto (about 3 oz), minced
1 chicken liver (about 1 1/2 oz), minced
1 1/2 ground sirloin
2 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
1/2 cup dry white wine
1 cup milk, heated (but not scalded!)
1 cup beef broth
1 28-oz can pureed plum tomatoes
1 Tbsp chopped fresh parsley
Freshly grated Italian parmesan cheese

Heat oil in a Dutch oven over medium-high heat. Add onions and saute until translucent (but not browned), about 4 minutes. Add celery and carrot and saute for another 3 minutes. Add prosciutto and chicken liver, stirring about 3 minutes.

Increase heat to high. Add ground sirloin, salt, pepper and nutmeg. Stir constantly, breaking up meat so that it is very fine (I press the uncooked meat with the back of a wooden spoon and stir, stir stir) for 5 minutes.

Add wine, stir and bring to a boil. Cook for 3 minutes. Reduce heat to medium and add milk, stirring until milk has evaporated, about 4 more minutes.

Add broth and tomatoes; bring back to a boil, stirring constantly. Reduce heat to low and simmer very gently for 2 1/2 hours. Season to taste with additional salt and pepper (I added another 1 tsp salt and thought that was perfect). Serve over rigatoni and sprinkle each serving with the parsley and parmesan.

Serves 4.

Naples-Style Braise of Beef

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Naples_Braised_Beef1 (1 of 1)This dish seems like your typical pot roast, but it isn’t. It’s a delicious Southern Italian braise of beef, probably prepared as a Sunday afternoon dinner in Naples. The recipe called for bottom round, but I used top round instead, because I think it’s a bit more tender. Braising, the “low and slow” method of cooking, turns this relatively tough (but tasty!) cut of beef into a fork-tender, delicious roast. Although not very Italian, I like to serve it with home-made basel-herbed spaetzle.I hope you’ll try this dish!

2 oz salt pork
1 oz salame
1 oz prosciutto
2 Tbsp olive oil
2 lbs top round beef, tied with butcher’s twine 2-inch intervals
5 large yellow onions, peeled and thinly sliced
3 medium carrots, peeled and chopped
2 celery stalks, chopped
1 cup tomato puree
2 tsp salt
1 1/3 cups dry white wine

Finely chop together the salt pork, salame and prosciutto to a paste.

Heat oil in Dutch oven over medium heat (the Dutch oven should be just large enough to accommodate the beef and rest of ingredients). Add the salt pork mixture and saute until fat is rendered (about 3 – 4 minutes).

Add the beef to the Dutch oven and brown on all sides. Remove beef and set aside on a plate. Naples_Braised_Beef2 (1 of 1)Add the onions, carrots and celery to the pan. Soften the vegetables, but don’t brown (about 5 minutes). The Dutch oven will be full at first, but the vegetables will cook down considerably.

Add the tomato puree, salt and wine. Deglaze pan while bringing to a boil for about 1 minute. Return beef to pan. Cover and reduce heat to low. Simmer gently for 2 1/2 – 3 hours (I let go for 3), or until beef is tender.

Remove beef and tent loosely with aluminum foil. Increase heat to medium high. Cook liquid until reduced by at least half (about 20 minutes. Season sauce to taste with salt and ground black pepper. Slice beef, place on a serving platter and pour sauce over top. Serve.

Serves 6.

Makassar-Style Chicken (Ayam Makassar)

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Makassar_Chicken1 (1 of 1)This simple chicken dish hails from Makassar, which is the provincial capital of South Sulawesi, Indonesia. It is unique in that the chicken simmers in a spicy coconut milk until the liquid has just about evaporated. The chicken ends up sauceless, but tender and very flavorful! I like to serve it with a spicy condiment, such as sambal ulek or sambal petai. I hope you’ll try this dish!

2 large boneless, skinless chicken breasts, thinly sliced crosswise
2 Tbsp canola oil
1 1/2 tsp ground coriander
1/8 tsp ground cumin
1/2 tsp ground black pepper
3 Tbsp shredded (unsweetened) coconut
1 lemon grass stalk, outer leaves removed (white part only/bottom 6 inches), very finely chopped
1 cup coconut milk
3 kaffir lime leaves, loosely torn
1 tsp salt

Heat oil in a wok or Dutch oven over medium-high heat. Add the coriander, cumin, black pepper, shredded coconut and lemon grass. Saute until the coconut is lightly toasted, about 3 minutes.

Add the chicken to the spice mixture and stir-fry for 5 minutes, or until chicken is no longer pink. Add the coconut milk, lime leaves and salt. Bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has just about evaporated, about 15 minutes. Remove lime leaves and serve with steamed rice.

Serves 4.

North African-Inspired White Beans and Chicken

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White_Beans_and_Chicken1 (1 of 1)I’ve always thought that chicken and beans go great together. This recipe is a nice, North African-inspired version. The beans dominate the recipe (thus “beans and chicken,” rather than chicken and beans). I think this dish would probably have been prepared with chickpeas in North Africa, but the cannellini beans are delicious with the North-African spice blend. I hope you’ll try this one!

1 Tbsp olive oil
4 scallions, finely chopped
1 celery stalk, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 lb ground chicken
3 garlic cloves, crushed
1/4 tsp ground cinnamon
1/4 tsp cayenne chili powder
1 tsp ground cumin
2 tsp plain flour
1 15-oz can chopped tomatoes
1/2 cup chicken stock
1 1/2 tsp salt
2 15-oz cans cannellini beans, rinsed and drained
2 tsp brown sugar
4 Tbsp finely chopped cilantro
Freshly ground black pepper

Heat the oil in a Dutch oven or large saute pan over medium heat. Add the scallions and saute for 2 minutes. Add the celery and jalapeño pepper;  saute for another 2 minutes.
Increase the heat to medium-high;  add the chicken and brown, stirring to break up clumps (4 minutes). Add the garlic, cinnamon, cayenne pepper and cumin. Stir well to combine for 1 minute. Add the flour, stirring well.

Stir in the tomato, stock and salt. Bring to a boil, then reduce to low. Cover and simmer for 12 minutes.

Remove lid. Add beans and simmer for another 15 minutes, or until mixture has thickened. Add the sugar and season with additional salt to taste, if desired. Garnish with the cilantro, sprinkle with black ground pepper and serve.

Serves 4.

Malaysian Braised Beef Sirloin (Semur)

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Semur1 (1 of 1)This dish is a Malaysian spin on an Indonesian recipe from Dutch colonial times. The cooking technique is a different style of braising, where you cook a relatively tender cut of beef (such as sirloin) for not a very long period of time — the beef turns out wonderfully, and to me, the cloves, lime juice and fennel seeds are what make the delicious sauce! I hope you’ll give this dish a try!

2 beef sirloin steaks (about 1 1/4 lbs total), trimmed and cut into 1/2-inch slices
2 Tbsp kecap manis (sweet Indonesian soy sauce)
1 Tbsp fresh lime juice
1 Tbsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
3 candlenuts (or macademia nuts)
2 tsp black pepper corns
2 Tbsp canola oil
1 large onion, diced
2 Tbsp tamarind concentrate
2 1/2 cups water
5 whole cloves
1 1/4 tsp salt
1 tsp sugar
1 green onion, finely sliced

In a medium glass bowl, whisk together the kecap manis and lime juice. Add the sliced beef and mix well. Set aside and let stand for half an hour.

Combine the ground coriander, cumin, fennel, candlenuts and black peppercorns. Grind to a Semur2 (1 of 1)paste with a mortar and pestle or small food processor, adding a couple teaspoons of water.

Heat oil in a wok or Dutch oven over high heat. Add the onion and saute for 2 minutes. Add the spice paste to the pan and saute for another 2 minutes. Add the beef with its marinade, the tamarind, water, cloves, salt and sugar. Reduce heat to low and cover. Simmer for 40 minutes. Remove lid and continue to simmer for a few more minutes, reducing the sauce until thick. Garnish with the green onion and serve with steamed jasmine rice.

Serves 4.

Israeli Stewed Tomatoes with Eggs (Shakshuka)

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Shakshuka1 (1 of 1)This is a great way to prepare tomatoes and egg. This flavorful dish, called Shakshuka,  is popular in Israel. When researching this fantastic dish, some sources indicated that its origin is Israel, though others indicated that it may have been brought to Israel by Tunisian immigrants. In any case, it’s delicious! I like to serve it with Israeli couscous and a small green salad with a simple lemon vinaigrette. I hope you’ll try this dish!

1 Tbsp olive oil
1/2 medium yellow onion, peeled and diced
1 clove garlic, peeled and finely grated or minced
1 medium red bell pepper, diced
2 14-oz cans diced tomatoes
2 Tbsp tomato paste
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/8 tsp ground cayenne pepper
1/2 tsp sugar
2 tsp salt
1/4 tsp ground black pepper
6 eggs
1/2 Tbsp chopped fresh parsley

Heat oil in a large cast-iron skillet over medium heat. Add the onion and saute 3 minutes, or until soft. Add garlic and continue to saute for another 30 seconds. Add bell pepper to the onion mixture; saute for 7 minutes.

Add the tomatoes, tomato paste, chili powder, cumin, paprika, cayenne, sugar, salt and pepper. Shakshuka2 (1 of 1)Stir well to combine. Simmer for about 6 minutes, until mixture thickens. Season with additional salt and pepper, if desired (I add about 1/4 tsp salt and 1/4 ground black pepper) . Crack the eggs evenly over the sauce. Cover skillet and reduce heat to low. Simmer gently for 10 to 15 minutes, until eggs are cooked to your liking. Remove from heat, garnish with parsley. Serve out of the skillet at the table.

Serves 6.

Braised Pork Loin in a “Black” Tomato Sauce (Brasato di Maiale al Sugo Nero)

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Braised_Pork_in_a_Black_Sauce1 (1 of 1)Now that autumn has arrived in New England, it’s time to get back to the heartier dishes. This is a Southern Italian dish, where you braise a pork loin in a simple but delicious sauce until it just about falls apart (remember, the braising method is “low and slow”). The name of this dish (I’m guessing) comes from the tomato sauce, which cooks down until it is almost “black.” You’ll enjoy the smell of this cooking in your kitchen — I hope you’ll try this dish!

3 – 4 lbs boneless, center-cut pork loin, trimmed and tied with butcher’s twine at 2-inch intervals
2 tsp salt
6 large fresh sage leaves
3 oz pancetta
3 large cloves garlic, peeled and crushed
1/3 cup flat parsley leaves
1/4 cup olive oil
2 cups red wine
2 cups canned tomato puree

Rub the pork with the salt; slide the sage leaves under the twine evenly around the meat. Let stand for 1/2 hour.

Mince together the pancetta, garlic and parsley into a fine paste. Heat oil in a large Dutch oven over medium heat. Add the pancetta/garlic mixture and cook for 3 minutes. Add the pork and brown on all sides (about 5 minutes). Add 1 cup of the wine; let evaporate. Add the remaining 1 cup wine and the tomato puree. Bring to a boil. Cover and reduce heat to low. Simmer gently for 2 hours.

Remove the pork from the pan;  remove twine and cover with foil. Let stand for 1/2 hour.

In the meantime, increase the heat for the sauce to medium high. Reduce the sauce until rather thick and “black,” about 20 minutes. Season to taste with salt and pepper. Serve with pasta or bread.

Serves 6.

Garlic Chicken Simmered with Pearl Onions in a Tamarind Broth (Ayam Bawang)

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Ayam_Bawang1 (1 of 1)This Indonesian chicken dish is quite different from many of my others, in that its flavors are much more subtle, and the sauce, which is typically very thick, is much more of a broth. For this, I really enjoy this recipe for a change. The tamarind broth is simple and delicious! I hope you’ll try this dish!

2 lbs boneless, skinless chicken breasts (about 3 large), cut into bite-size pieces
3 tsp salt
1/2 tsp ground black pepper
2 Tbsp canola oil
3 large garlic cloves, peeled and finely grated or minced
1 tsp fresh ginger, peeled and finely grated
1 tsp Laos powder
1 red Thai chili, chopped
2 Tbsp tamarind water
1 Tbsp kecap manis
1 cup water
10 pearl onions, peeled

Combine chicken with salt and black pepper in a bowl.

Heat oil in a wok over high heat. Add chicken and cook for 4 minutes. Add garlic, ginger and Laos powder, and stir fry for an additional minute. Add chili, tamarind water, kecap manis, water and the pearl onions. Stir to combine. Reduce heat to low, cover and simmer gently for 30 minutes. Serve with steamed jasmine rice.

Serves 4.

Chicken Simmered in a Sweet Indonesian Soy Sauce (Ayam Kecap)

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Ayam_Kecap2 (1 of 1)Here’s anther Indonesian chicken dish for you to try tonight. There’s no heat in the dish, but I encourage you to serve it with a spicy Indonesian sambal on the side (here I served it with sambal petai, which I purchased at a local Asian food market). What make this dish stand out are the kecap manis (sweet Indonesian soy sauce) and the nutmeg. I think this dish is so interesting — I hope you’ll try it!

1 1/2 lbs boneless, skinless chicken breasts, cut into large chunks
2 tsp salt
2 Tbsp canola oil
1 medium onion, peeled and finely diced
1/4 tsp freshly grated nutmeg
3 Tbsp kecap manis
1/2 tsp tamarind concentrate
1 cup water

Rub chicken pieces with the salt.

Heat oil in a heavy skillet or Dutch oven (with tight-fitting lid) over high heat. Add the chicken pieces and brown evenly for 4 minutes. Reduce heat to medium-high. Add the onions and stir-fry for another 3 minutes.

Add the nutmeg, kecap manis and tamarind concentrate to the chicken mixture;  stir well, reduce heat to low, and simmer about 20 minutes, until almost dry (but not burnt!).

Add the water. Increase heat to high, stirring while bringing mixture to a boil. Reduce heat to low, cover and simmer gently for another 20 minutes. Remove lid. Increase heat to high. Cook an additional 3 minutes, stirring constantly for an additions 3 minutes, until the sauce has thickened substantially. Serve over steamed coconut jasmine rice, with an Indonesian sambal (sauce) on the side.

Serves 4.