Tuesday, January 31, 2017
Ok, on to the apology: I am sorry to use the name for my dish of a gorgeous cooking alchemical event whereby the heat from cooked pasta infuses into it the flavors of cheese and spicy sweet black pepper and the starchy cooking water forms a luscious sauce over all. Seriously, if you’ve never tried cacio e pepe pasta, you should. It is difficult to believe that something with three ingredients can be so deliciously sophisticated.
Why have I used the name of this preparation so liberally? Because it struck me just the other day what a sexy combination parmesan and pepper is for roasted cauliflower. Although cauliflower doesn’t exude enough moisture to form a sauce and isn’t porous enough to absorb the flavors in the same way, I still think the combination is good enough that it can borrow the name.
Cacio e Pepe Roasted Cauliflower
One head cauliflower, cleaned and trimmed into florets
1 1/2 Tablespoon olive oil
1 ounce Parmesan cheese
Generous pinch pepper
Salt, to taste
1. Preheat the oven to 400. Toss cauliflower in olive oil to coat. Season with salt and liberally with freshly ground pepper.
2. Grease a cookie sheet or line it with parchment. Lay cauliflower florets in a single layer.
3. Bake for 20 - 35 minutes, or until the cauliflower is cooked through.
4. Remove from oven and allow to cool slightly. When the florets are cool enough to handle grate cheese over them and toss to coat.
Monday, January 9, 2017
Since I've been obsessed with my calorie counting app (especially since the new year) and since you can input your own recipes, I know exactly how many calories this hearty stew is per serving: 337. An excellent number, considering how filling it is.
As i mentioned above, this is a dish that is highly customizable. As such, this recipe is just a jumping off point. Make this dish however you want it to be, however your family likes it. I hope you enjoy my version of it, but don’t be afraid to experiment.
I've made this stew in both my dutch oven and my crockpot. I've used a Dutch oven in this recipe because I find more people have a dutch oven than a crock pot. To cook it in a crock pot simply transfer the sauteed veggies to the bottom of the crock pot between steps 2 & 3. Cook in the crock pot for 3 hours on high or 6 hours on low.
3 - 3.5 lbs boneless skinless chicken thighs
1 (28 oz) can chopped tomatoes
2 cups low sodium chicken stock
1/2 cup olives
2 medium green peppers, cut into strips
2 medium orange peppers, cut into strips
8 ounces sliced mushrooms
3 Tablespoons olive oil
1 small yellow onion, roughly chopped
3 cloves garlic, roughly chopped
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
Salt, to taste
Pepper, to taste
1. In a Dutch oven or heavy bottomed stock pot over medium heat, saute onions, and peppers in olive oil until they begin to soften.
2. Add garlic, oregano and basil and cook for an additional minute.
3. Add chicken, tomatoes, chicken stock, bay leaf and olives. Season with salt and pepper. Bring stew to a gentle boil, cover and reduce heat to low. Simmer, covered, for 90 minutes.
Serve over pasta (we've tried rigatoni and gemelli, with the latter bring our favorite).
Thursday, December 29, 2016
Use whichever type of pasta strikes your fancy. I usually make this with spaghetti, but I had linguine on hand.
Do try to get a dark honey, such as buckwheat. Those molasses notes make an absolutely stunning addition and elevate the tart, brassy flavor of tinned tomatoes. I usually find my buckwheat or wildflower honey at farmer's markets or small specialty grocers.
Linguine alla Marcella con Mozzarella
Makes 8 servings
1 1/2 lbs pasta of choice
1 yellow onion, peeled and cut in half
8 oz. fresh mozzarella, cut into 1/2“ pieces
1 (28 oz) can crushed tomatoes
1/2 cup butter (1 stick)
1 - 2 teaspoons buckwheat (or similar) honey
Pinch of crushed red pepper
Salt, to taste
Pepper, to taste
1. In a medium pot over low flame, combine tomatoes, onion, butter and red pepper flakes. Season with salt and pepper. The sauce will need to simmer on low for 45 minutes. Stir occasionally.
2. In the last 20 minutes of cook time for the sauce add honey one teaspoon at a time, until it is as you prefer it (should be just a touch sweet, like a bursting-ly ripe cherry tomato) adjust for salt and pepper. Prepare the pasta according to the package directions.
3. Strain pasta and reserve 1/4 cup pasta water. In a large mixing bowl mix pasta, sauce, mozzarella and pasta water together.
Serve garnished with chopped flat leaf parsley.
Friday, December 23, 2016
What to eat the morning after a decadent, delicious Christmas meal? It feels as though it should be special, something interesting and festive. Well, this spice packed french toast with boozey citrus maple syrup is a wonderful option for your Christmas day breakfast or brunch. And the syrup can be made ahead of time. It will keep for up to two weeks in the refrigerator. Since we don't have that much time before Christmas it will do just fine made the day before.
If you took a poll about how people feel about fruitcake it would probably--though half in jest--be described as extremely unpopular. I’ve had passable and even bad versions of fruitcake. But I’ve also had fabulous versions. Done well it is a real treat: a moist, dense spice cake with deliciously sweet and warm, fiery booze soaked candied fruit.
Since the flavors are really fabulous but the execution leaves much to be desired, I decided to try to honor the spirit of fruitcake in (hopefully) the best possible way: turning it into a moist, spicy, sweet brioche french toast topped with boozey candied orange peels accompanied by a maple orange cognac syrup.
I candied my own orange peels, a byproduct of which is orange simple syrup. If you can get them at your store just leave the orange simple syrup out. If you'd like to make your own candied orange peels, skip to the recipe at the bottom. These can be made up to two weeks ahead and stored in an airtight container.
Fruitcake French Toast
For the syrup:
1 cup maple syrup
1/3 cup cognac
2 Tablespoons (approx 3/4 of an entire orange peel) candied peel, diced
1 teaspoon orange simple syrup
1. Combine all ingredients in a small, heavy bottomed saucepan over the lowest heat setting.
2. Cook for 20 minutes to infuse flavors and cook away some of the alcohol.
Serve warm over spiced brioche french toast.
For the toast:
6 thick slices stale brioche loaf
6 jumbo eggs
3/4 cup half n half
1 1/2 teaspoons vanilla bean paste
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon orange simple syrup
(Up to) 2 Tablespoons unsalted butter
1. In a bowl whisk together eggs, spices, vanilla, half n half, and syrup.
2. In a single layer soak bread slices for 2 minutes.
3. Heat a pan over medium heat. Add a small pat of butter and swirl to coat pan.
4. Flip bread and soak on opposite side for 2 minutes.
5. Shake excess egg off of bread and lay in pan. Turn heat down just a bit and fry for 5 minutes. Flip and fry for an additional 5 minutes.
Serve with Maple orange cognac syrup.
Candied orange peels
Peel of one orange, cut into long, 1/2 centimeter wide strips
1/2 cup sugar
3 Tablespoons cognac
1/2 cup simple syrup
1. Combine sugar, water and cognac in a small heavy bottomed saucepan over low heat. When sugar has dissolved, add orange peel slices.
2. Cook at a lazy simmer for 25 - 30 minutes, or until white pith turns translucent.
3. Remove peels from pan, shaking the excess liquid back in the pan.
To make orange simple syrup: strain liquid. Stored in an airtight jar in the refrigerator, it will keep for up to two weeks.
Sunday, December 18, 2016
I use my homemade elderflower liqueur, but if you haven't any homemade on hand you can use St. Germaine.
Champagne and Elderflower Liqueur with Ruby Grapefruit Juice
1/2 flute (approx 2.2 ounces) brut champagne
3/4 ounce elderflower liqueur
3/4 ounce ruby red grapefruit juice
1. Fill a champagne flute halfway through with chilled brut champagne.
2. Combine juice and liqueur in a shaker over ice. Shake for a few seconds, then strain into the flute over the champagne.
Serve garnished with grapefruit twist.
Monday, December 12, 2016
For more great recipes, please purchase a copy of our cookbook and help support Action Against Hunger!
(From the cookbook)
This recipe is eaten as a side dish every year at our Christmas meal in Italy. The carrots go very well with any type of main dish. They take quite a bit of time to make, but the effort is worth it. The long cooking time concentrates the sweetness of the carrots, and the final browning caramelizes them, so don’t skimp on the time needed.
You can prepare the whole recipe up to 2 days in advance and keep the carrots in the fridge, in an airtight container, until needed. They can be heated up on the stovetop on a low temperature. Stir them occasionally when reheating.
Rosemary & Garlic Braised Carrots
Timings Prep Time: 15 – 45 minutes (depending on tools used)
Cooking Time: 1½ hours Total Time needed: 2 - 3 hours
Serves 4 people
1 kg (2 lb 3 oz) carrots
2 sprigs rosemary
1 clove garlic
8 Tbsp olive oil
Water as needed
1 tsp salt
Slice the carrots into rounds that are about 1 cm (½”) thick. Do not slice them too thinly, or they will fall apart when cooking. If you have a mandolin or food processor that does this for you, use it to save time. Heat the oil in a large frying pan. Add the whole clove of garlic and the whole rosemary sprigs. Cook for 1 - 2 minutes. Add the carrots and salt. Sauté them on medium-high heat for 5 minutes, stirring often. Add enough water to cover the carrots. Wait until it is simmering, and then turn the heat down to medium. Continue to cook the carrots, uncovered, for approximately 1 hour, gently stirring occasionally. If the water boils off too quickly, add more. You should be left with a bit of water in the bottom of the pan at the end of the hour. Turn the heat up to medium-high again and cook for 20 -25 minutes, until the water has boiled off and the carrots are browned. Stir often, otherwise the carrots will burn, but stir gently, otherwise they will break apart. Check seasoning, and serve immediately.
Coming up this week: an absolutely amazing champagne cocktail; later in the week a decadent breakfast dish perfect for a fancy Christmas breakfast. Stay tuned. ;)
Wednesday, November 23, 2016
To my husband and his family this rich, zesty, sweet stuffing is the very epitome of home cooked holiday meals. This recipe for Peruvian Stuffing is straight from my husband’s tia Lilita. Ground beef and pork sausage are marinated with fragrant spices and browned with garlic and onions. It is then simmered in wine and applesauce (I highly recommend Lin’s simple applesauce under sides) and studded with raisins and crushed walnuts. Lastly it is garnished with the exceptionally popular boiled eggs. It really represents the bold yet harmonious flavours that characterize much of Peruvian cuisine. It is really a great stuffing because if your main protein dries out a bit it is the perfect side to revive it and give it lots of flavorful interest. This can also be made with turkey sausage if your family doesn't eat pork.
Makes 10 servings
Prep time: 4 hours
Cook time: 40 minutes
Total time: 4 hours, 40 minutes
1 lb lean beef mince (5% or 10% fat)
1 lb pork sausage
1 tsp cumin
1 tsp garlic powder
3 Tbsp olive oil
3 cloves garlic, minced
1/2 red onion, diced
2.5 cups plain apple sauce (Lin has a simple apple sauce in Sides)
half cup white wine
1/3 cup raisins
1/2 cup crushed walnuts
3 hardboiled eggs, sliced thinly
Remove sausages from casings.
In a large bowl, combine sausage meat, beef, cumin, garlic powder and a pinch each of salt and pepper.
Cover tightly with cling film and marinate in the fridge for 2 to 4 hours.
In a large saucepan over medium heat, add the olive oil. Saute onions until they begin to soften (5 minutes).
Add garlic and cook for an additional minute, or until garlic becomes fragrant.
Add meat and brown. This will take 10 minutes
Add wine to deglaze, scraping all the lovely bits at the bottom of the pan. If you have rendered too much fat to deglaze the pan (i.e. there is visible liquid in the meat) add the wine at this juncture and allow to cook into the meat.
Add apple sauce, bring back to simmer and cook on low heat for 15 minutes.
Add raisins and walnuts, and cook, covered, for an additional 5 minutes.
Scatter the egg slices all over and serve alongside your chosen roast.