INGREDIENTS: Dressing
2T Red Miso
1/2 tsp. Mustard Powder
1T Agave
3T Rice Vinegar or Apple Cider Vinegar
1T Onion
2T EVOO
1 tsp. Sesame Oil (Optional)
CHOP
1/2 Green Cabbage, shredded
1/2 Cup Tomatoes, chopped
1/2 Cup Slivered Almonds
1/2 Cup Cucumbers, chopped
1/2 Cup Snow Peas, diagonal cut
1/2 Cup Carrots, shredded
1/2 Cup Red Onion, sliced
Place cabbage at bottom of a large bowl. Add other ingredients in neat rows. Add a generous drizzle of the miso dressing and toss when ready to serve.
Filed under Sensational Salads
INGREDIENTS:
1 cup Parsley, fresh flat leaf
1/4 cup Chervil, fresh and chopped
1 to 2 Tbs Terragon, fresh and chopped
6 Tbs Olive Oil
tt Kosher salt
tt Pepper, freshly ground
3 oz Pancetta, diced
1/2 ea Yellow Onion, chopped
4 ea Leeks, white and light green portions, rinsed well and thinly sliced
3 ea Galic Cloves, minced
1 1/2 cups Arborio Rice
1/2 cup White Wine, dry
6 cups Chicken Broth, warmed
2 Tbs. Butter, unsalted, cut into 2 pieces
1/2 cup Parmigiano-Reggiano cheese, grated
INSTRUCTIONS:
Put the parsley, chervil, tarragon, 4 Tbs. of the olive oil, salt and pepper in the bowl. Using an immersion blender, blend until a smooth paste forms. Alternatively, puree the ingredients in a stand blender. Set the fines herbes puree aside.
In a saute pan or a risotto pan over medium heat, sauté the pancetta until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1 Tbs. of the fat from the pan and add the the remaining 2 Tbs. oil. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the leeks and cook, stirring occasionally, 15 to 17 minutes. Add the garlic and cook for seconds.
Add the rice and pancetta and stir well. Cook, stirring, until the rice is translucent, 2 to 3 minutes. Add the wine and stir until it is absorbed, about 1 minute. Add the broth 1/2 cup at a time, stirring constantly until it is almost completely absorbed before adding more.
When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat. Stir in the butter, cheese and fines hermes puree, and season with salt and pepper. Serve immediately. Serves 4-6.
Filed under Fall/Winter Favorites, What's for Dinner?
INGREDIENTS:
1.5lb Butternut Squash, peeled and cleaned
4 oz Maple Syrup
2 oz Jus Lie
1 oz Thyme, fresh chopped
A.N. Olive Oil
A.N. Salt and Pepper
INSTRUCTIONS:
Preheat an oven to 400 degrees. Line a sheet pan with foil lightly oil it or spray it with cooking spray.
Cut the squash into 2′ long wedges and place in a bowl. Season with salt and pepper and add enough olive oil to coat the vegetables.
Spread the squash in a single layer on a sheet pan and roast in a hot oven until the squash is tender, about 35-45 minutes.
While the squash is roasting, place the syrup in a saucepan and bring to a simmer. Reduce the syrup slightly, adding the jus only if necessary. Season with thyme, salt and pepper.
To serve, place the hot squash on a plate and drizzle with the syrup.
Filed under Fall/Winter Favorites, Holiday Menus
INGREDIENTS:
1 lg Butternut Squash, (about 3 lbs) halved lengthwise and seeded
2 clvs Garlic, unpeeled
2 sprigs Thyme plus 2 tsp chopped
2 tsp Olive Oil, extra virgin
tt Kosher Salt and Black Pepper, freshly ground
5 tbs Butter, unsalted
2 sprigs Fresh Sage, plus 1 tsp chopped
1/4 cup All-Purpose Flour
3 cups Whole Milk
1 1/4 cup Fresh Goat Cheese
1 cup Pecorino Romano, finely grated
1/4 tsp Nutmeg, freshly grated
1/4 cup Breadcrumbs, coarse dry or Panko
AN Fresh Lasagne
INSTRUCTIONS TO ROAST THE SQUASH:
Position the rack in the center of the oven and heat the oven to 425 degrees.
Put the squash cut side up on a large, heavy duty rimmed baking sheet. Put 1 clove of garlic and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp of olive oil and then season each with 1/4 tsp salt and a few grinds of pepper. Roast the squash until it is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely.
Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash fresh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.
Reduce the oven temperature to 350 degrees.
INSTRUCTIONS TO MAKE GOAT CHEESE AND SAGE SAUCE:
Melt 4 tbs. of butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2-3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occassionally, until thick enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp of salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1 1/2 cups of the sauce and mix the rest with mashed squash.
INSTRUCTIONS TO SEASON THE BREADCRUMBS:
Melt the remaining 1 tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt and a few grinds of pepper. Add the melted butter and mix well.
INSTRUCTIONS TO ASSEMBLE THE LASAGNE:
Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x13-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/4 cup pecorino.
Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15-20 minutes. Cool for at least 10 minutes before serving.
INGREDIENTS:
2# Kabacha, Butternut Squash or Pumpkin, peeled, seeded and cut into chunks
12 ea Squash, medium dice or Shrimp, jumbo and peeled
2 t Red Thai, curry paste
4T Butter
3 cups Chicken Stock (homemade preferred)
14 oz Coconut milk, unsweetened
tt Fish Sauce
1 ea Lime Juice
4 ea Lime Wedges
1 sm bnch Cilantro, minced for garnish
INSTRUCTIONS:
Place 3 Tbs of butter in a medium saucepan and turn the heat to medium-high. When it melts, add the curry paste and cook, stirring for 1 minute. Add the squash and cook for about 5 more minutes, stirring just until it begins to brown.
Add the stock and cover. Cook until the squash is tender, 15 minutes. Stir in the coconut milk and cook for about 5 minutes more, until the squash is very tender. Carefully puree the squash in a blender with enough of the stock to allow the machine to do its work. The mixture should be very smooth. Season with the nam pla (fish sauce) and lime juice. Keep warm.
Place the dices on the parchment lined pan. Coat with oil, season and roast or sautee them until tender. Can use sauteed shrimp as well.
Put 3 diced squash in each of the four bowls. Cover each with a portion of the soup, then garnish with some minced cilantro. Serve with the lime wedges.
INGREDIENTS:
3-4 lbs Whole Chicken, cut into serving pieces
2 Tbs Olive Oil
1 cup Onion, sliced thin
1 clv Garlic, sliced thin
tt Salt and Pepper
1/3 cup White Wine
8 ea Roma Tomatoes
INSTRUCTIONS:
Wash and dry the chicken pieces.
In a pan large enough to hold the chicken pieces, put the oil and onions in the pan and turn the heat to medium. Cook the onion, stirring occasionally, until the onion becomes translucent. Add the garlic and chicken pieces, skin side down. Cook until the skin forms a golden crust, then turn over and cook the other side until golden.
Add salt and pepper, turning the chicken pieces over 2 or 3 times. Add the wine and let the mixture simmer until half the wine is evaporated.
Add the tomatoes and lower the heat to a bare simmer. Cover with the lid slightly ajar. Turn and baste the chicken occassionally. If the liquid in the pan dries up, add 2 tbs of water. Continue cooking until the chicken is easily pulled from the bone, about 40 minutes.
INGREDIENTS:
1 lb Spinach Leaves, cleaned and chopped
1 Tbs Olive Oil
1 med Onion, chopped (about 1 cup)
1 clv Garlic, minced
9 lg Eggs (or 5 eggs whites and 4 eggs)
2 Tbs Milk
1/3 cup Parmesan Cheese, grated
2 Tbs Sun-dried Tomatoes, chopped
tt Salt and Pepper, freshly ground
3 oz Goat Cheese
INSTRUCTIONS:
Preheat oven to 400 degrees.
Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple of minutes. Drain water and set aside.
In a mixing bowl, whisk together eggs, milk, parmesan cheese. Add in spinach and mix in with onions and garlic.
Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use spatula to lift the spinach mixture along the sides of the pan to let egg mixture flow underneath.
Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes.
Filed under Breakfast Bests, What's for Dinner?
FOR THE VINAIGRETE:
2 Tbs Shallot, finely diced
1 1/2 Tbs White Wine Vinegar
1/2 Tbs Dijon Mustard
1/4 tsp Garlic, finely chopped
3 Tbs. Extra-Virgin Olive Oil (I use 2)
1/4 cup Parsley, fresh and roughly chopped
INGREDIENTS FOR THE SALAD:
AN Kosher salt
1/4 cup Brown or French Green Lentils
1 ea Bay Leaf, dried
1 clove Garlic, medium
1 small Carrot, peeled and halved
1 small Yellow onion, unpeeled and halved
1/4 cup Scallions, thinly sliced (white parts only)
1/2 cup Roasted or Grilled Red Peppers, peeled and cut into thick slices.
2-4 tsp. Lemon Juice, fresh
2 cans Tuna (5 oz packed in oil – I use water packed), drained
2 medium Ripe heirloom tomatoes
tt Kosher Salt
INSTRUCTIONS FOR THE VINAIGRETTE:
Mix the shallot, vinegar, mustard, garlic, and a scant 1/4 tsp salt in a small bowl. Let the mixture sit for 10 minutes to soften the shallot and garlic. Whisk in the olive oil and then stir in the parsley.
INSTRUCTIONS FOR THE SALAD:
In a 1-quart pan of well-salted water, bring the lentils, bay leaf, garlic, carrot and onion to a boil over medium-high heat. Lower the heat and simmer until the lentils are tender, about 30 minutes. Let the lentils cool completely in their liquid. Drain, discard the onion, carrot, bay leaf and garlic, and transfer into a medium bowl. Stir the scallions into the lentils and toss with 2 to 3 tsp. of the vinaigrette.
In a small bowl mix the roasted red peppers with 2 Tbs of the vinaigrette; add salt and lemon juice to taste. In another small bowl, toss the tuna gently with the remaining vinaigrette.
Slice the tomatoes and add a pinch of kosher salt for serving.
Filed under Sensational Salads, Summer Favorites
INGREDIENTS:
1 cup Coconut milk, well-shaken (not light)
1 Tbs. Thai red curry paste
12 oz. Halibut fillet, skinless, about 1 1/2in thick
tt Kosher salt
1 ea Lime, medium, zest finely grated, then halved
3 ea Scallions, medium, thinly sliced (white and green parts separated)
1-2 Banana, underripe or barely ripe, halved legnthwise then sliced 1/2 in
2 Tbs Peanuts, roasted and chopped
1/2 cup Cilantro, fresh and lightly packed
INSTRUCTIONS:
In a 10-in straight sided saute pan whisk the coconut milk and curry paste until smooth. Sprinkle the fish with 1/2 tsp. salt; then sprinkle with lime zest. Squeeze a lime half over the fish. Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan, skin side down. Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary for 2 minutes. Add the bananas and half the peanuts to the sauce. Sprinkle half of the cilantro over the top. Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very cente (check with a paring knife), 2 to 4 minutes. Squeeze the remaining lime half over the fish. Top with the scallion greens and the remaining peanuts and cilantro and serve.
Filed under Asian Cuisine, Fish Favorites, Summer Favorites
Photo from Tagines and Couscous cookbook
INGREDIENTS:
2 Tbs. Olive oil plus a pat of butter
1 each Onion, finely chopped
3 each Rosemary sprigs, 1 finely chopped and 2 cut in half
1 1/2 in pc Ginger, fresh, peeled and finely chopped
2 each Red chilies, fresh, seeded and finely chopped
1-2 each Cinnamon sticks
8 each Chicken thighs
6 oz Dried apricots, ready-to-eat
2 Tbs. Honey, clear and runny
14 oz Plum tomatoes in can with juice
tt Sea salt and black pepper, freshly ground
Bunch Fresh basil, green or purple
INSTRUCTIONS:
Heat the oil and butter in a tagine or heavy-based casserole dish. Add the onion, chopped rosemary, ginger, and chilies and saute until the onion begins to soften.
Stir in the halved rosemary sprigs and the cinnamon sticks. Add the chicken thighs and brown them on both sideds. Toss in the apricots with the honey, then stir in the plum tomatoes with their juice. (Add a little water if necessary, to ensure there is enough liquid to cover the base of the tagine and submerge the apricots.) Bring the liquid to a boil, then reduce the heat. Cover and simmer gently for 35-40 minutes, until the chicken is cooked through.
Season to taste with salt and pepper. Shred the larger basil leaves and leave the small ones intact. Sprinkle them over the chicken and serve with plain, buttery couscous and leafy green salads, if liked.
Hellum's Kitchen 