Tag Archives: Recipes

Chicken Simmered with Black Olives and Rosemary

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Chicken_with_Black_Olives_and_Rosemary1 (1 of 1)This is a simple-to-prepare chicken recipe. The list of ingredients is short (at least among my posts), but these ingredients combine very well into a delicious dish. A very important component is the anchovy paste — it does not add any sort of a fishy flavor, but rather an important “depth of flavor,” so don’t skip it! If you have whole anchovy filets, you can substitute 2 filets for the paste. A wonderful Mediterranean take on chicken, hope you’ll give it a try!

2 lbs skinless, boneless chicken breasts, cut into 2-inch cubes
1 1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup dry white wine
1 Tbsp flour
2 Tbsp olive oil
1 red onion, halved and thinly sliced
1 1/2 Tbsp chopped rosemary leaves
1/2 cup black olives, pitted and halved lengthwise
1 tsp anchovy paste
1 1/2 Tbsp red wine vinegar

Combine chicken with salt and pepper in a medium bowl and set aside.

In a small bowl, whisk flour into white wine and set aside.

Heat olive oil in a Dutch oven or similar pan over medium-high heat. Add chicken and brown on Chicken_with_Black_Olives_and_Rosemary2 (1 of 1)all sides, about 5 minutes. Stir in onion, rosemary and white wine/flour mixture. Cover pan, reduce heat to low and simmer gently for 10 minutes.

Add olives and anchovy paste to the chicken mixture; stir well. Cover pan and simmer gently another 10 minutes. Remove from heat and stir in red wine vinegar. Season with additional salt, if desired. Serve with pasta,  white rice, or pane di casa.

Serves 4.

 

Milanese-Style Risotto with Saffron (Risotto alla Milanese)

4 Replies

Risotto_alla_Milanese2 (1 of 1)For a proper, creamy and delicious risotto, you must be patient — the key is to stir constantly and add liquid gradually, allowing it to absorb each time. When I first made risotto, I didn’t do it right, and the rice ended up gooey and uncooked (had to toss it). I was discouraged and didn’t make it again for several years. I finally tried again, preparing it correctly. I now think a good risotto is one of the simplest and most satisfying dishes to prepare!. Hope you try it!

1/4 tsp saffron threads
1 1/2 Tbsp hot water
1 medium onion, finely chopped
1 clove garlic, very finely grated or minced
2 cups arborio rice
1/2 cup dry white wine
6 cups chicken stock
1/4 tsp salt
1/8 tsp ground black pepper
1 cup grated parmesan cheese, plus additional for garnish

In a small bowl, combine saffron with hot water. Let steep for at least 20 minutes.

Heat oil in a large Dutch oven (or similar heavy pan) over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute. Add rice and sauté 2 minutes.

Add wine and stir until absorbed. Stir in saffron mixture, and season with the salt and pepper. Add stock very gradually, one ladle at a time, allowing each to Risotto_alla_Milanese1 (1 of 1)be absorbed before proceeding to the next. Stir mixture constantly. This process is key to a rich, creamy risotto, and should take 20 minutes or so. Be patient!

Remove rice from heat. Stir in a couple additional tablespoons of chicken stock, as well as the parmesan cheese. Cover and let stand for about 3 minutes. Divide among 6 serving dishes. Grate plenty of parmesan cheese over each. Serve with crusty, country-style bread and nice glasses of white wine.

Serves 6.

Vietnamese Caramalized Pork Patties

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Vietnamese_Caramalized_Pork_Balls1 (1 of 1)These pork patties are spectacular as far as I’m concerned! So full of flavor! Aside from the caramalization and other great ingredients, the sauce has a ton of ground black pepper — this is typical of many Vietnamese sauces, and I think it’s what makes this dish (must be from the French influence in Vietnam). If you like Southeast Asia’s obligatory sweet, hot, sour, salty flavor combo, I think you’ll really like this dish!

3 Tbsp tamarind purée
1/4 cup fish sauce
2 cups finely chopped shallots (about 5 very large Euro-style)
3 red Thai bird chilies, minced
1 Tbsp ground black pepper
2 Tbsp vegetable oil
3 large cloves garlic, very finely shredded or minced
1 1/2 lbs lean ground pork
1/3 (slightly rounded) cup sugar
3 scallions, sliced

In a small bowl, mix together 2 Tbsp fish sauce with 1/2 cup water. Set aside.

In another small bowl, mix together 2/3 cup chopped shallots with half the minced chilies and 1 1/2 tsp ground black pepper. Set aside

Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat. Stir in remaining 1 1/3 cups chopped shallots. Cook for about 2 minutes, until softened. Add remaining minced chilies and garlic. Stir-fry an additional 40 seconds. Remove from heat and set aside.

In a large bowl, combine pork, remaining 2 Tbsp fish sauce, remaining 1 1/2 tsp ground black pepper and the cooked shallots. Make 18 small patties (a little less than 1/4 pork mixture, at about 2 1/2 inches each in diameter).

In a skilled large enough to easily fit all patties in a single layer, heat remaining 1 Tbsp oil over medium-high heat. Add patties and brown on each side (about 3 1/2 minutes per side). Turn heat off and remove patties from pan — wipe out pan with a paper towel.

Add 1/3 water and 1/3 sugar to pan over medium heat and swirl gently until sugar is dissolvedVietnamese_Caramalized_Pork_Balls2 (1 of 1) and mixture begins to caramelize (about 12 minutes — you should end up with a nice, copper-colored sugar-water. Remove from heat. Slowly add fish sauce/water mixture to sugar-water. Return to a medium-high heat and bring to a boil. Stir in the uncooked shallot/chili mixture. Cook about 1 1/2 minutes, until shallots have softened. Stir in 3 Tbsp tamarind purée. Add back the pork patties and stir to ensure patties are well covered in the sauce. Cover, reduce heat to low and simmer for 20 minutes (turning patties after first 10 minutes). Remove lid. Remove patties and set aside. Simmer sauce another couple of minutes until slightly reduced. Remove from heat. Serve patties over steamed jasmine rice, topped with sauce and sliced scallions.

Serves 6.

 

 

 

 

Khmer-Style Chicken Curry

10 Replies

Khmer_Chicken_Curry3 (1 of 1)This very flavorful curry dish is served in Cambodia, where it is called samlá. I believe the original version would use a ton of fresh galangal — ginger works fine, as well. I added a touch of galangal (Laos) powder (which I keep in the pantry) to add that woody delicious aroma of galangal. I prefer this curry rather fiery, but if you like it milder, you can cut down on the Thai chilies. If you like curry, you must try this dish and let me know what you think!

4 inches fresh ginger, peeled and thinly sliced cross-wise
3 stalks lemongrass, outer leaves removed, bottom 6 inches finely chopped
2 – 4 dried Thai chilies, soaked in hot water 20 minutes, then finely chopped
1/2 tsp Thai shrimp paste
1 Tbsp rice wine vinegar
1 tsp grated lime rind
1 tsp salt
1/2 tsp Laos powder (dried, ground galangal)
1/2 tsp ground turmeric
5 garlic cloves, peeled and coarsely chopped
4 shallots or 1 medium onion, peeled and coarsely chopped
2 Tbsp vegetable oil
2 1/2 lbs boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
1 14.5 oz can coconut milk
1 tsp sugar
1 tsp fresh lime juice

Combine first 11 ingredients (through shallots) in a food processor. Process into a smooth paste.

Heat oil over medium-high heat in a Dutch oven. Add ginger mixture and stir-fry 1 minute. Add Khmer_Chicken_Curry2 (1 of 1)chicken and brown on all sides, about 4 minutes. Add coconut milk and sugar. Deglaze pan while bringing mixture to a boil. Cover, reduce heat to low and simmer 25 minutes. Remove lid and let simmer an additional 5 minutes, until sauce is slightly thickened. Stir in lime juice and season with additional salt and/or sugar if desired. Serve over steamed jasmine rice.

Serves 4.

 

Stuffed Veal Scaloppine Simmered in a Red Wine-Tomato Sauce

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Stuffed_Veal_Scallopini1 (1 of 1)Some people have issues with veal — I don’t. I’m not a big fan of sitting down to a veal shank (I may change my mind someday about that), but I love lean, thin cuts of veal (costoletta di vitello alla milanese, with  or without bone is one of my favorite dishes!). This dish is a bit more involved (say, Sunday afternoon) than some of my other posts, but it is well worth the effort — very delicious and elegant!. Once again, the ingredients a simple, and come together very well. Hope you give it a try!

12 veal scaloppine slices (about 1 1/2 lbs, no more than 1/4 inch thick), cut into roughly 4-inch x 4-inch squares, very lightly salted on both sides
1/2 cup pine nuts, lightly toasted and coarsely chopped
1/2 cup yellow raisins, soaked in 3/4 cup hot red wine for 10 minutes; drained
1 cup grated pecorino romano cheese
1/4 tsp ground black pepper
3 oz thick prosciutto from butcher, diced
1/3 cup coarsely chopped parsley
3 large cloves garlic, peeled and crushed
1 large egg
1/4 cup olive oil
1 1/2 oz pancetta, minced
1 large onion, thinly sliced
1 28-oz can tomato puree
1 1/2 cups red wine
1/2 cup beef broth
1 tsp salt

In a medium bowl, combine pine nuts, raisins, cheese and black pepper.

In the bowl of a food processor, add the prosciutto, parsley and garlic. Pulse a few times until a paste forms (don’t over process). Add the paste to the pine nut mixture together with the egg. Combine well.

On a nice, clean spot on your counter, lay out the 12 scaloppine pieces. Place a good-sized spoonful of the prosciutto mixture on each piece of veal. Gently roll up each veal piece (stretch meat if necessary), and secure with three pieces of butcher’s twine.

In a large, shallow sauce pan (or something similar, that will easily fit all scallopini in a single layer), heat olive oil over medium heat. Add the pancetta and saute 2 minutes. Add onion and saute another 3 minutes. Remove pancetta and onion with a slotted spoon and set aside.

Add the stuffed scaloppine and brown on all sides (about 8 minutes). Remove and set aside.

Add tomato puree, red wine, beef stock and salt to the pan. Bring to a boil, while deglazing at the same time. Reduce heat to medium and cook about a minute. Add back the stuffed scaloppine, onions and pancetta. Gently ensure that the scallopini are well-covered in the sauce. Cover. Reduce heat to very low and simmer gently for 1 hour. Remove from heat and let sit, covered, for an additional hour (very important step!). Remove butcher’s twine from scaloppine. Serve over orecchiette that have been tossed in a bit of olive oil and a hint of salt.

Serves 4.

 

Beef Braised in a Tomato and White Wine Sauce with Fennel Seeds and Saffron (Brasato di Manzo allo Zafferano)

12 Replies

Brasato_di_Manzo1 (1 of 1)This braise of beef hails from the Puglia region of Italy, and although hearty, I believe it’s prepared year-round there. Another simple and delicious Mediterranean dish, this recipe’s unique ingredients all come together during very nicely the braising process. Wonderful over freshly made soft polenta (recipe for future post)! I hope you’ll try this tonight (or next weekend)!

1/3 cup olive, plus 1 tsp
3 large garlic cloves, peeled and minced
2 Tbsp fennel seeds
2 1/2 lbs trimmed beef chuck, cut into 1 1/2-inch cubes
1 1/2 cups dry white wine
1/4 tsp saffron threads
2 tsp salt
1/2 tsp ground black pepper
1 14-oz can whole peeled tomatoes with their juices, hand-squeezed into small bits in bowl
1 tsp sugar
Freshly grated parmesan cheese
1 Tbsp chopped parsley

Preheat oven to 325 degrees F.

In small pan, heat 1/3 cup olive oil over medium-low heat. Add garlic and gently cook for 2 minutes (don’t brown!). Add fennel seeds and cook another 1 minute. Combine olive oil mixture well with beef in a large bowl. Cover and let marinate at room temperature for 1 hour.

Meanwhile, bring wine to a boil in a small bowl. Remove from heat and add saffron. Stir, cover and let steep.

In a large Dutch oven, heat remaining 1 tsp olive oil over high heat. Add marinated beef, salt and pepper, and brown on all sides, about 5 minutes. Remove with a slotted spoon and set aside. Add tomatoes and wine/saffron mixture to pan. Bring to a boil. Reduce heat to low and simmer until cooked down a bit,  deglazing about 5 minutes.  Add back beef. Increase heat to high and stir until beef mixture begins to boil. Cover and place in oven. Cook until beef is just about falling apart, about 2 hours. Remove from oven and bring to a boil over high heat. Cook until thickened, about 8 minutes. Stir in sugar. Serve over polenta and garnish with parmesan and parsley.

Serves 6.

 

Greek Stewed White Beans with Tomatoes, Oregano and Olive Oil

9 Replies

Fasolada1 (1 of 1)My best friend growing up is half Greek. Her family often had me over for dinner. The meals were always spectacular, and typically featured Greek cuisine. This is where I tasted my first fasolada (φασολάδα). It was delicious! It’s a comfort food in Greece, and I’ve finally decided to make it myself — I don’t know why I didn’t do it sooner because it is so simple to prepare, and I think this version is really good. I remember my friend’s mother’s version as having more tomatoes and less carrots, and lots of olive oil (and I’ll try that next time), but again, I really enjoy this version. Give it a try and let me know what you think! (Note:  this also does well in a slow cooker, on low, 7 – 8 hours).

1 lb cannellini beans, soaked overnight or flash-soaked by bringing to a boil in 8 cups cold water, boiling 2 minutes, removing from heat and letting stand for 1 hour, then draining
1 large onion, diced
1 carrot, peeled and diced
3 stalks celery, diced
1 28-oz can whole, peeled tomatoes, crushed in a bowl with hands
2 Tbsp tomato paste
5 Tbsp olive oil
2 bay leaves
1 1/2 tsp dried oregano
2 Tbsp chopped fresh parsley
5 cups cold water
3 1/2 tsp salt
1/4 tsp ground black pepper
Additional olive oil for serving
Additional chopped parsley for garnish

In a large Dutch oven or similar pan, bring beans and 5 cups cold water to a boil. Add all other ingredients except salt and pepper (I’ve read that adding the seasoning during the cooking process makes the beans tough — wouldn’t want that!). Bring back to a boil. Reduce heat to low and simmer for 1 1/2 hours. My version is a bit thicker than others, so add additional water if you prefer soupy. Remove from heat, season with the salt and pepper. Garnish individual servings and drizzle with a bit more olive oil and parsley. Serve with crusty bread.

Serves 6.

Spanish Cannelloni (Canelones Rellenos)

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Canalones1 (1 of 1)Although cannelloni are of Italian origin, canelones rellenos is a popular dish in Barcelona, Spain (thought to have been brought there by Italian migrants in the 19th century). With a unique use of herbs and sherry, the fantastic flavors of this dish are distinctly Spanish. These canelones are delicious, so I hope you’ll give them a try tonight!

2 Tbsp olive oil
4 1/2 oz ground beef
4 1/2 oz ground pork
3 oz chicken liver, chopped
1 medium onion, diced
1 leek (white part), chopped
3 tsp salt, divided
1/4 tsp ground black pepper
2 1/2 Tbsp sherry
1 Tbsp chopped fresh thyme (or 1 1/2 tsp dried thyme)
1 14-oz can diced tomatoes
4 Tbsp chopped parsley
9 oz dried cannelloni tubes
3 Tbsp butter
1/2 cup flour
1/8 tsp grated nutmeg
4 cups milk
4 oz tomato purée
1 cup grated parmesan or manchego cheese

Preheat oven to 350 degrees F.

Heat oil in a large frying pan over medium heat. Add beef, pork, chicken liver, onion, leek, 1 1/2 tsp Canalones2 (1 of 1)salt and 1/4 ground black pepper. Cook 10 minutes, breaking up lumps with the back of a wooden spoon. Add sherry, thyme, diced tomatoes and 2 Tbsp of the parsley. Increase heat to high and bring to a boil, then reduce heat to medium and cook an additional 3 minutes. Remove from heat and let cook to room temperature.

Using your hands, fill the cannelloni tubes with the meat mixture and place them in a 13×9-inch ovenproof dish that has been sprayed with cooking oil.

Meanwhile, make a white sauce by melting the butter in a medium sauce pan. Whisk in the flour and cook 2 minutes, until you have a nice, pale yellow roux. Add nutmeg and 1 1/2 tsp salt. Gradually whisk in the milk. Return to medium heat and whisk constantly for 15 minutes, until thickened.

Pour white sauce evenly over cannelloni. Scatter dollops of the tomato purée over the top. Sprinkle evenly with the cheese. Bake for about 45 minutes, until lightly browned. Garnish with remaining parsley and serve.

Serves 6.

Baked Mac and Cheese with Gruyère, Cabbage and Sage

8 Replies

Mac_n_Cheese1 (1 of 1)What could possibly be better than the combined flavors of garlic and sage! Add cheese and throw in some pasta, bake it, and you have heaven in a dish! This mac and cheese is delicious, and so easy to prepare. Serve with a green salad, and you have a meal. This recipe can easily be cooked in a single casserole, but I made it in individual ramekins, because I thought they’d be more photogenic. Anyway, I hope you’ll try this dish!

1/4 olive oil
1 small onion, finely diced
2 cloves garlic, finely grated or minced
6 sage leaves, torn into small pieces
10 oz uncooked rigatoni pasta
1 large Yukon gold potato, peeled and cut into 1/2-inch cubes
5 cups savoy cabbage, thinly sliced into 1/2-inch strips
1 cup grated gruyère cheese
1 cup grated parmesan cheese
1 1/2 tsp salt
1/4 tsp ground black pepper

Preheat oven to 350 degrees F.

Heat oil in a frying pan over medium-low heat. Add onion and saute about 5 minutes. Add garlic and sage; saute another minute. Remove from heat and set aside.

Cook pasta according to package instructions. Strain pasta, reserving water. Place cooked pasta in a large bowl; set aside.

Bring reserved pasta water to a boil in a pot. Add potatoes and cook 7 minutes. Add cabbage and cook 1 more minute. Strain.

Combine potatoes and cabbage with pasta. Stir in 1/2 cup of the grated gruyère,  parmesan, salt and pepper.  Divide equally into 6 single-serving size ramekins that have been sprayed with cooking oil. Sprinkle remaining 1/2 cup gruyère (or more!) over ramekins. Place into oven on a cookie sheet. Bake 15 minutes, then broil for a couple of minutes until nicely browned. Serve.

Serves 6.

Flavorful Indonesian Minced Meat Parcels (Bebotok Sapi)

2 Replies

Bebotok_Daging1 (1 of 1)There are a few varieties of bebotok in Indonesia. They are made with minced fish, lamb or beef, and maybe even chicken, I’m not sure. In this recipe, I use beef (sapi). These yummy meat parcels are typically steamed in pandan or banana leaves — I had neither on hand last night, so I used foil. I’m sure the fresh leaves add to the aroma, but I think mine turned out just fine. These are delicious, and I hope you’ll give them a try tonight!

1 1/2 lbs lean ground beef
2 medium onions, finely diced
2 cloves garlic, very finely grated or minced
1 1/2  tsp salt
1/4 tsp ground white pepper
1 Tbsp vegetable oil
1 tsp ground coriander
1/2 tsp ground cumin
1 inch ginger, peeled and grated (about 1 tsp)
3 Thai bird chilies, minced
4 candlenuts, grated
1 stalk lemongrass, outer leaves removed, lower white portion very finely minced (or 1/2 tsp lemongrass powder)
1 14-oz can coconut milk
2 kaffir lime leaves, finely shredded
1 Tbsp tamarind water
3 eggs, 2 of them hard-boiled, the 3rd beaten in a small bowl)

In a medium bowl, mix together beef, onions, garlic, salt and pepper. Set aside.

Heat wok over high heat. Add coriander, cumin, ginger, chilies, candlenuts and lemongrass; Bebotok_Daging3 (1 of 1)stir-fry for 1 minute. Add beef mixture, and brown for 5 minutes — stir constantly to break meat up. Add the coconut milk, lime leaves and tamarind water, stirring well. Reduce heat to medium, and simmer until mixture is just about dry, about 20 minutes. Remove meat mixture from heat. Transfer to a bowl and let cool, about 10 minutes.

Meanwhile, slice the hard-boiled eggs.

Cut sheet of aluminum foil into 14 7″X7″ squares. Place 1 egg slice in the middle of each square. Stir beaten egg into meat mixture. Spoon 2 heaping Tbsp of the meat over each egg slice. Fold opposite sides of the foil in over the meat and egg, sealing the parcels into squares.

Prepare a steamer — I used a large, shallow sauce pan, placed a cooling rack in it and filled the bottom with water, just below the rack.

Place the meat parcels evenly into the steamer. Cover and simmer for 30 minutes.

Remove meat parcels from steamer. Serve with steamed rice, sliced cucumber and an assortment of your favorite Indonesian sambals.

Serves 6.