Monday, November 22, 2010
For lunch yesterday I had sauteed onions, leftover roasted butternut squash, and salty sundried tomatoes tossed with penne pasta and a little of the pasta water (to pull it all together--you put the water and the cooked pasta into the pan that you're sauteeing the onions in. Also add the squash and tomatoes then to warm through, and toss until the water is mostly absorbed. I saw that on Emeril.). I topped that with some pungent blue cheese and slivered almonds. Really really good.
Wednesday, November 17, 2010
Tentative Thanksgiving Menu
In case you're curious, here's the tentative Thanksgiving menu. It's going to be Chris, Duane, and me, so we don't need a big turkey. I had initially decided to protest turkeys altogether, but as the time draws near it's getting harder to resist. Lots of words that start with P in there, I wonder if that means anything.
- Roast Turkey Breast with Paprika
- Parsnip and potato rosti (from How to Cook Everything)
- Parmesan-Roasted Butternut Squash (with bacon) (from Epicurious)
- Popovers (from How to Cook Everything)
- Cranberry relish with orange and ginger (from How to Cook Everything)
- Dessert ?? something simple.
Tuesday, November 16, 2010
Simplest Roast Chicken
I roasted a chicken! I know, amazing. And it turned out fabulously. It was juicy, but cooked all the way through, and the meat was practically falling off the bone. Here's a helpful tip: A roaster chicken is about twice as big as a fryer chicken, which is the size that this recipe calls for. Confusing, but true. This recipe is from How to Cook Everything, and it's actually part of recipe with more variations. I'm just going to tell you what I did, and if you want the other variations, tell me, and I'll know what to get you for Christmas.
Makes 4 servings
Time: About 1 hour
We justifiably associate roast chicken with elegance, but it can also be super weeknight food, cooked in just about an hour. This method works because the high heat provided by the heated skillet cooks the thighs faster than the breasts, which are exposed only to the heat of the oven. It gives you nice browning without drying out the breast meat, and it's easily varied. If at any point during the cooking the pan juices begin to smoke, just add a little water or wine (white or red, your choice) to the pan. This will reduce browning, however, so don't do it unless you must. I suggest serving the pan juices with the chicken (you can call it sauce naturel if you like).
1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil mixed with the paprika, sprinkle it with salt and pepper, and put the herb sprigs on it if you're using them. [KV: I didn't]
2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you're using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird's cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird, garnish, and serve with the pan juices.
Results:
The only problem, it turns out, is that neither of us like drumsticks. Well, actually, I thought they were delicious right out of the oven, but dark meat leftovers are pretty meh, at best. So I don't know how often I'll roast a chicken, unless it's for a crowd of more than two people, and some of those people are happy to pass on white meat in favor of dark.
Makes 4 servings
Time: About 1 hour
We justifiably associate roast chicken with elegance, but it can also be super weeknight food, cooked in just about an hour. This method works because the high heat provided by the heated skillet cooks the thighs faster than the breasts, which are exposed only to the heat of the oven. It gives you nice browning without drying out the breast meat, and it's easily varied. If at any point during the cooking the pan juices begin to smoke, just add a little water or wine (white or red, your choice) to the pan. This will reduce browning, however, so don't do it unless you must. I suggest serving the pan juices with the chicken (you can call it sauce naturel if you like).
- 1 whole chicken, 3 to 4 pounds, trimmed of excess fat
- 3 tablespoons extra virgin olive oil
- 1 tablespoon good smoked or sweet paprika
- Salt and freshly ground black pepper
- A few sprigs fresh tarragon, rosemary, or thyme (optional)
- 5 or 6 cloves garlic, peeled (optional)
- Chopped fresh herbs for garnish
1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil mixed with the paprika, sprinkle it with salt and pepper, and put the herb sprigs on it if you're using them. [KV: I didn't]
2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you're using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird's cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird, garnish, and serve with the pan juices.
Results:
The only problem, it turns out, is that neither of us like drumsticks. Well, actually, I thought they were delicious right out of the oven, but dark meat leftovers are pretty meh, at best. So I don't know how often I'll roast a chicken, unless it's for a crowd of more than two people, and some of those people are happy to pass on white meat in favor of dark.
Sunday, November 14, 2010
Cannellini and Kale Ragout
From Epicurious:
The oversize croutons add a nice crunch to this warming dish, which is a cross between a soup and a stew. Serve with: Romaine salad with sliced oranges, black olives, and balsamic vinaigrette.
Yield: Makes 4 servings
Ingredients:
6 tablespoons extra-virgin olive oil, divided
4 1 1/2-inch-thick slices Italian bread, crusts removed, each slice quartered
1 teaspoon plus 1 tablespoon chopped fresh thyme
3 garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
5 cups (packed) thinly sliced kale (about 1 large bunch)
1 14 1/2-ounce can vegetable broth
1 14 1/2-ounce can diced tomatoes with green pepper and onion in juice
1 15-ounce can cannellini (white kidney beans) or Great Northerns, drained
Preparation:
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.
Results:
So easy and great for our first snowy weekend. I had to simmer it for a while without the cover because it was a little too soupy for my taste. I think it would also be good with other herbs than thyme, like oregano. So, I had this ragout with the crouton for lunch today, and I plan on mixing it with some pasta to take to work for lunch sometime this week. If you want to turn it into a soup, I would say your could just add more broth.
The oversize croutons add a nice crunch to this warming dish, which is a cross between a soup and a stew. Serve with: Romaine salad with sliced oranges, black olives, and balsamic vinaigrette.
Yield: Makes 4 servings
Ingredients:
6 tablespoons extra-virgin olive oil, divided
4 1 1/2-inch-thick slices Italian bread, crusts removed, each slice quartered
1 teaspoon plus 1 tablespoon chopped fresh thyme
3 garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
5 cups (packed) thinly sliced kale (about 1 large bunch)
1 14 1/2-ounce can vegetable broth
1 14 1/2-ounce can diced tomatoes with green pepper and onion in juice
1 15-ounce can cannellini (white kidney beans) or Great Northerns, drained
Preparation:
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.
Results:
So easy and great for our first snowy weekend. I had to simmer it for a while without the cover because it was a little too soupy for my taste. I think it would also be good with other herbs than thyme, like oregano. So, I had this ragout with the crouton for lunch today, and I plan on mixing it with some pasta to take to work for lunch sometime this week. If you want to turn it into a soup, I would say your could just add more broth.
Monday, November 8, 2010
This was a really interesting article about how foods can (and cannot) affect your mood. I don't necessarily believe what they say about chocolate....
Thursday, October 14, 2010
Flour measurements
I found this handy way to convert flour measurements in cookbooks from volume to weight. Food people are always blah blah blahing about how it's more accurate to measure flour by weight than by volume, and it's not a real cookbook unless it does flour by weight. Whatever. It's just easier for me since I got a scale.
- 5.5 ounces per cup for bread flour
- 5 ounces per cup for all purpose flour
- 4 ounces per cup for cake flour
Sunday, October 10, 2010
Mushroom Lasagna
From Smitten Kitchen:
Serves 6 to 8 (more as a first course)
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaining sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
RESULTS:
Holy nutmeg Batman! The recipe called for 1 tsp. I used 3/4 tsp, and it was a lot of nutmeg still. In the recipe above I reduced the amount. Otherwise this was very good. I would also recommend caution with cooking the mushroom. I overcooked them, so they released a LOT of their juices, and it left them a little dried out in the lasagna, but with a runny mushroom juice (I poured the juice in the final layer thinking the pasta would soak it up, but it didn't).
Serves 6 to 8 (more as a first course)
- Salt
- Olive oil
- 3/4 pound dried lasagna noodles
- 1 large clove garlic, minced
- 4 cups whole milk
- 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1/3 teaspoon ground nutmeg (the recipe called for 1 tsp)
- 1 1/2 pounds cremini or portobello mushrooms
- 1 cup freshly grated parmesan
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaining sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
RESULTS:
Holy nutmeg Batman! The recipe called for 1 tsp. I used 3/4 tsp, and it was a lot of nutmeg still. In the recipe above I reduced the amount. Otherwise this was very good. I would also recommend caution with cooking the mushroom. I overcooked them, so they released a LOT of their juices, and it left them a little dried out in the lasagna, but with a runny mushroom juice (I poured the juice in the final layer thinking the pasta would soak it up, but it didn't).
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