This was a very tasty side we made with the Roasted Duck Breast (I think it would be good even if you used pork). Can't find broccolini? I'd say you can substitute broccoli, but cut it in to small florets. We might even try making a pesto instead of a gremolata with all the herbs and hazelnuts. It can also be a little dry, so don’t be afraid to use the olive oil (plus some).
1/2 lb broccolini or broccoli
3 Tbs olive oil, divided
2 Tbs hazelnuts, toasted, finely chopped
2 Tbs finely chopped fresh Italian parsley
2 tsp finely grated lemon peel
1 garlic clove, pressed
1/2 lb penne
Preheat oven to 400 degrees.
Place broccolini on a large rimmed baking sheet (lined with parchment paper). Drizzle with 2 Tbs olive oil; sprinkle with salt and pepper. Toss, then spread in an even layer.
Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18 minutes. Cool. Chop coarsely.
Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in a small bowl.
Cook pasta until tender but still firm to bite, stirring occasionally. Drain; return to saucepan.
Add broccolini and toss over medium heat to rewarm, if necessary. Add gremolata and remaining oil (plus some if dry); toss to distribute evenly. Season with salt and pepper.
Thursday, July 23, 2009
Tuesday, July 21, 2009
Seared Duck Breast with Cherries and Port Sauce
I’ve only had duck a handful of times in my life, but this is one of the tastiest. It is also a plus to make it when Michigan cherries are in season. Our only complaint: duck is rather expensive; when we made this last week, we decided that the next time, it would be very easy to substitute a pork chop, or maybe a chicken thigh. Originally from Bon Appetit.
2 5- to 6-oz. duck breast halves, or 2 pork chops
2 Tbs chilled butter, divided
1/2 cup finely chopped shallot
1/2 cup low-salt chicken broth
16 halved, pitted sweet red cherries
4 Tbs tawny Port
2 Tbs honey
Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4 inch diamond pattern (do not cut flesh).
Melt 1 Tbs butter in heavy skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4-8 minutes. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
Meanwhile, pour off all but 2 Tbs drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to a glaze, stirring often, about 3 minutes. Whisk in 1 Tbs cold butter. Season sauce to taste with salt and pepper.
Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
2 5- to 6-oz. duck breast halves, or 2 pork chops
2 Tbs chilled butter, divided
1/2 cup finely chopped shallot
1/2 cup low-salt chicken broth
16 halved, pitted sweet red cherries
4 Tbs tawny Port
2 Tbs honey
Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4 inch diamond pattern (do not cut flesh).
Melt 1 Tbs butter in heavy skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4-8 minutes. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
Meanwhile, pour off all but 2 Tbs drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to a glaze, stirring often, about 3 minutes. Whisk in 1 Tbs cold butter. Season sauce to taste with salt and pepper.
Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
Monday, July 20, 2009
Spicy Orange Chicken Stir-Fry
This one is even quicker and easier than the last (mostly because it doesn't require marination). I would recommend upping the crushed red pepper flakes a bit if you like spice, and I do think it would benefit from marinating, to give the chicken a stronger flavor. Originally from Bon Appetit.
1 1/2 cups jasmine rice
3/4 cup orange juice
3 Tbs soy sauce
1 Tbs corn starch
2 tsp orange zest
2 Tbs vegetable oil
1 small red onion, thinly sliced
Large pinch of dried crushed red pepper
1 1/2 lbs. chicken, cut into strips
8 oz. sugar snap peas
Cook rice according to package instructions. Cover to keep warm; set aside.
Meanwhile, whisk juice, soy sauce, and cornstarch together in a medium bowl until corn starch dissolves. Mix in orange peel.
Heat oil in wok over high heat. Add chicken, seasoned with crushed red pepper, salt, and pepper. Cook chicken in batches until done.
Add onion and snap peas, cook until crisp-tender. Add chicken back to wok and juice mixture. Toss until sauce begins to boil. Serve with rice.
1 1/2 cups jasmine rice
3/4 cup orange juice
3 Tbs soy sauce
1 Tbs corn starch
2 tsp orange zest
2 Tbs vegetable oil
1 small red onion, thinly sliced
Large pinch of dried crushed red pepper
1 1/2 lbs. chicken, cut into strips
8 oz. sugar snap peas
Cook rice according to package instructions. Cover to keep warm; set aside.
Meanwhile, whisk juice, soy sauce, and cornstarch together in a medium bowl until corn starch dissolves. Mix in orange peel.
Heat oil in wok over high heat. Add chicken, seasoned with crushed red pepper, salt, and pepper. Cook chicken in batches until done.
Add onion and snap peas, cook until crisp-tender. Add chicken back to wok and juice mixture. Toss until sauce begins to boil. Serve with rice.
Friday, July 17, 2009
Snow Peas with Toasted Almonds
This is a quick, delicious side for Five-Spice Roast Chicken.
1 Tbs unsalted butter
1/4 cup sliced almonds
1/2 lb snow peas, trimmed
2 tsp minced shallot
1 tsp fresh lemon juice
Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 1/2 minutes.
Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes.
Remove skillet from heat; add lemon juice. Season to taste with salt and serve.
1 Tbs unsalted butter
1/4 cup sliced almonds
1/2 lb snow peas, trimmed
2 tsp minced shallot
1 tsp fresh lemon juice
Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 1/2 minutes.
Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes.
Remove skillet from heat; add lemon juice. Season to taste with salt and serve.
Thursday, July 16, 2009
Five-Spice Roast Chicken
All of our recipes lately are coming from Bon Appetit, and this is no exception. It sounded easy, so I ripped it out and here we are. The only catch is that it IS best to marinate it overnight, if you remember. I might also suggest making extra marinade and rubbing some under the skin of the chicken thighs. Serve it over ginger-scented rice (make basmati rice according to package instructions, but add some minced ginger to the party).
4 garlic cloves, pressed
2 Tbs kosher salt
2 Tbs extra-virgin olive oil
1 tsp Chinese five-spice powder
3-4 pieces chicken with skin and bones
1 large onion, peeled, cut into wedges
Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill for at least 1 hour or overnight.
Preheat oven to 425 degrees. Arrange onion wedges in a 9x9 baking pan, and arrange chicken, skin side up, atop onions.
Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.
4 garlic cloves, pressed
2 Tbs kosher salt
2 Tbs extra-virgin olive oil
1 tsp Chinese five-spice powder
3-4 pieces chicken with skin and bones
1 large onion, peeled, cut into wedges
Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill for at least 1 hour or overnight.
Preheat oven to 425 degrees. Arrange onion wedges in a 9x9 baking pan, and arrange chicken, skin side up, atop onions.
Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.
Tuesday, July 14, 2009
Chicken Milano
"A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired." Shamelessly stolen from AllRecipes.com
INGREDIENTS:
1 tablespoon butter 2 cloves garlic, minced 1/2 cup sun-dried tomatoes, chopped 1 cup chicken broth, divided 1 cup heavy cream 1 pound skinless, boneless chicken breast | halves salt and pepper to taste 2 tablespoons vegetable oil 2 tablespoons chopped fresh basil 8 ounces dry fettuccini pasta |
DIRECTIONS:
| 1. | In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. |
| 2. | Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet. |
| 3. | In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste. |
| 4. | Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce. |
| 5. | Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve. |
Beer- and Onion-Braised Chicken Carbonnade
According to Bon Appetit, a carbonnade is technically a Belgian beef stew, but this recipe uses chicken; I think I prefer all the flavors this way. The original recipe was cloyingly sweet, so we've made a fair number of modifications to make it suit our tastes. This is an excellent weeknight recipe as it is reasonably quick.
Serve over egg noodles (one of my favorites!).
2 Tbs unsalted butter
4 large chicken thighs with skin and bones
1/4 tsp ground allspice
1 lb onions, thinly sliced
1 1/2 tsp (packed) dark brown sugar
4 small bay leaves
4 tsp Dijon mustard
1 cup dark beer (we use Guinness. Don't use something too malty.)
1/2 cup beef broth
2 tsp red wine vinegar
Fresh ground pepper to taste
Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.
Add onions and 1 tsp brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1/2 tsp brown sugar. Add chicken, skin side down, then beer, broth, and vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper.
Serve over egg noodles (one of my favorites!).
2 Tbs unsalted butter
4 large chicken thighs with skin and bones
1/4 tsp ground allspice
1 lb onions, thinly sliced
1 1/2 tsp (packed) dark brown sugar
4 small bay leaves
4 tsp Dijon mustard
1 cup dark beer (we use Guinness. Don't use something too malty.)
1/2 cup beef broth
2 tsp red wine vinegar
Fresh ground pepper to taste
Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.
Add onions and 1 tsp brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1/2 tsp brown sugar. Add chicken, skin side down, then beer, broth, and vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper.
Monday, July 13, 2009
Salsa Verde
As mentioned yesterday, we've been looking for a good taco recipe. In the process of searching for one, it goes without saying that we stumbled across some pretty bad tacos. One of them was a fish taco recipe.
Now, I've had good fish tacos. These, however, required about two hours of preparation for an entirely underwhelming product. On the plus side, however, the salsa recipe that was paired with the tacos turned out to be a real winner. Paul especially likes the smoky grilled flavor of the vegetables.
A couple of things to note: if you like spicy salsa, use the serrano chiles, without the seeds. If you're a masochist, leave the seeds. If you like spicy things, but don't want to burn yourself, use jalapenos. They'll be just fine. Also, if you're like me, remember to wear gloves when chopping up the peppers! My hands burned for hours afterwards, and I had to sit around with my fist in a glass of milk to aleviate some of the pain. A margarita helped some more.
3 unpeeled garlic cloves
1 pound fresh tomatillos, husked, rinsed
1 small onion, quartered through root end
3-6 serrano chiles (HOT), or 2-4 jalapeno chiles (just hot)
1/4 cup chopped fresh cilantro
1/2 tsp sugar
Coarse kosher salt
2 Tbs olive oil
1 cup low-salt chicken broth
2 Tbs fresh lime juice
Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool.
Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles. Coarsely chop onion, chiles, and garlic.
Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with salt.
Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 Tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes.
Season to taste with salt and more sugar and lime juice. Can be made ahead.
Originally from Bon Appetit Magazine.
Now, I've had good fish tacos. These, however, required about two hours of preparation for an entirely underwhelming product. On the plus side, however, the salsa recipe that was paired with the tacos turned out to be a real winner. Paul especially likes the smoky grilled flavor of the vegetables.
A couple of things to note: if you like spicy salsa, use the serrano chiles, without the seeds. If you're a masochist, leave the seeds. If you like spicy things, but don't want to burn yourself, use jalapenos. They'll be just fine. Also, if you're like me, remember to wear gloves when chopping up the peppers! My hands burned for hours afterwards, and I had to sit around with my fist in a glass of milk to aleviate some of the pain. A margarita helped some more.
3 unpeeled garlic cloves
1 pound fresh tomatillos, husked, rinsed
1 small onion, quartered through root end
3-6 serrano chiles (HOT), or 2-4 jalapeno chiles (just hot)
1/4 cup chopped fresh cilantro
1/2 tsp sugar
Coarse kosher salt
2 Tbs olive oil
1 cup low-salt chicken broth
2 Tbs fresh lime juice
Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool.
Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles. Coarsely chop onion, chiles, and garlic.
Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with salt.
Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 Tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes.
Season to taste with salt and more sugar and lime juice. Can be made ahead.
Originally from Bon Appetit Magazine.
Sunday, July 12, 2009
Crispy Black Bean Tacos with Feta and Cabbage Slaw
Paul and I have been searching for a new taco variation for a while now. We've added chorizo to ground beef (WIN), tried a few types of fish tacos (FAIL), and finally stumbled upon black bean tacos in Bon Appetit Magazine. This is a delicious vegetarian option that is also super fast! Seriously, I made these in about five minutes. If you have a little more time, however, it pairs well with Lyn’s Mexican Rice.
1 15 oz can black beans, drained, rinsed
1/2 tsp cumin
1/2 tsp chili powder
5 tsp olive oil, divided
1 Tbs lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 corn tortillas
1/3 cup crumbled feta cheese
Hot sauce of your choosing
Place beans and cumin in a small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro; toss to coat. Season slaw with salt and pepper.
Heat 3 tsp olive oil in large nonstick skillet over medium-high heat. Add tortillas in a single layer. Spoon 1/4 of bean mixture into each; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.
Notes: I found these to be a little dry. You might double the coleslaw dressing, or avoid rinsing the beans. Definitely add hot sauce.
1 15 oz can black beans, drained, rinsed
1/2 tsp cumin
1/2 tsp chili powder
5 tsp olive oil, divided
1 Tbs lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 corn tortillas
1/3 cup crumbled feta cheese
Hot sauce of your choosing
Place beans and cumin in a small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro; toss to coat. Season slaw with salt and pepper.
Heat 3 tsp olive oil in large nonstick skillet over medium-high heat. Add tortillas in a single layer. Spoon 1/4 of bean mixture into each; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.
Notes: I found these to be a little dry. You might double the coleslaw dressing, or avoid rinsing the beans. Definitely add hot sauce.
Subscribe to:
Posts (Atom)