Blog Posts

cauliflower soup shooter with crispy bacon and chives

5/18/2013

1 head cauliflower
1/2 white onion, coarsely chopped
2 sprigs thyme
1 1/2 quarts whole milk
salt & white pepper
bacon
1 tbsp finely chopped chives
1/2 cup chicken stock
vegeta (or adobo seasoning)
splash of soy sauce for taste

place the cauliflower florets in a large pot with the onion, thyme and milk. bring to a boil over medium-high heat. season with salt, cover and simmer for 25 to 30 minutes, until the cauliflower is soft. puree until completely smooth. taste and season with remaining spices.
to serve, ladle the soup into small shot glasses and garnish with the fried bacon strip and sprinkle with the chives.

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cremini leek bread pudding

5/18/2013

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6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tbsp evoo
1 tbsp unsalted butter
2 oz pancetta, diced
4 cups sliced leeks, white and light green parts (2 leeks)
1 1/2 lbs cremini mushrooms, sliced
1 tsp tarragon
1/4 cup cooking sherry
salt & pepper
1/3 cup minced parsley
4 eggs
1 1/2 cups heavy cream
1 cup chicken stock
1 1/2 cups grated gruyere cheese, divided

preheat the oven to 350F. spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. set aside.
meanwhile, heat the oil and butter in a large saute pot over medium heat. add the pancetta and cook for 5 minutes, until starting to brown. stir in the leeks and cook 10 minutes, until the leeks are tender. stir in the mushrooms, tarragon, sherry, 1 tbsp salt and 11/2 tsp pepper and cook for 10 minutes, until most of the liquid evaporates, stirring occasionally. off the heat, stir in the parsley.
in a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the gruyere.
add the bread cubes and and the egg mixture to the pot with the mushroom mixture, stirring well to combine. set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. pour into a baking dish (13 x 9 x 2 inches). sprinkle with the remaining 1/2 cup gruyere and bake for 45 minutes, until the top is browned and the custard is set.

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coffee braised pot roast with caramelized onions

4/30/2013

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1 4-lb beef chuck roast, (usually comes in 3-6 lb cuts)
salt & pepper
4 tsp evoo
2 large onions, halved and thinly sliced
4 cloves garlic, minced
1 tsp dried thyme
1 cup strong brewed coffee
2 tbsp balsamic vinegar
2 tbsp cornstarch mixed with 2 tbsp water

preheat oven to 300F.
season beef with salt and pepper. heat 2 tsp oil in an oven proof pot with lid over medium-high heat. add beef and cook, turning from time to time, until well browned on all sides, 7 minutes. transfer to a plate.
add the remaining 2 tsp oil to the pot. add onions, reduce heat to medium and cook, stirring often, until softened and golden, 7 minutes. add garlic and thyme; cook, stirring, for 1 minute. stir in coffee and vinegar; bring to a simmer. return the beef to the pot and spoon some onions over it. cover and transfer to the oven.
braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours.
transfer beef to a plate. meanwhile, skim fat from the braising liquid; bring to a boil. add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. season with pepper. serve beef with gravy.

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ham & gruyere fritatta

4/30/2013

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4 eggs
4 egg whites
1 cup milk
2 tbsp dijon
1 tsp rosemary
1/4 tsp pepper
1 bunch chopped basil
4 slices bread, crusts removed if desired, cut into 1-inch cubes
1 cup diced ham
3/4 cup shredded gruyère, or swiss cheese

preheat oven to 375F. coat a baking dish with cooking spray.
whisk eggs, egg whites and milk in a bowl. add mustard, rosemary and pepper; whisk to combine. add basil, bread, ham, and toss well to coat. transfer to the prepared baking dish and push down to compact. cover with foil.
bake until the custard has set, 30 minutes. uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 minutes more.

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cranberry pecan tart

4/2/2013

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CRUST
1/2 cup oats
1/2 cup all-purpose flour
2 tbsp sugar
3/4 tsp baking powder
1/4 tsp salt
2 tbsp canola oil
3 tbsp water
FILLING
1 cup pecans, divided
2/3 cup packed dark brown sugar
2 eggs
2 egg whites
1/3 cup light corn syrup
1 1/2 tbsp cider vinegar
1 tbsp butter, melted
2 tsp vanilla extract
1 pinch salt
1/3 cup dried cranberries, chopped

preheat oven to 375F. coat a 9-inch round pan with a removable bottom (preferably) with butter.
to make crust: spread oats in another pie pan and toast in over about 10 minutes. place the oats in a food processor and process until coarsely ground.
stir together oats, flour, sugar, baking powder and salt in a large bowl. drizzle oil onto dry ingredients and use a fork blend until crumbly. using a fork, stir in water, until dough just comes together.
turn the dough out onto a floured surface and knead about 8 times. roll the dough out to an 11-inch circle, dusting with flour if necessary. transfer the dough to prepared pan, pressing to fit. trim edges.
to make filling & bake: spread 1/2 cup pecans on a baking sheet and bake until fragrant, 5 to 10 minutes. coarsely chop.
whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. stir in dried cranberries and the chopped pecans. spoon filling into crust. arrange remaining 1/2 cup pecans on top of the filling.
bake the tart until filling is set and crust is golden, 20 to 25 minutes. cool completely in the pan on a wire rack.

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chili

3/17/2013

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1 lb ground beef round
salt and pepper
1 1/2 tbsp canola oil, divided
2 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
2 jalapeno peppers, finely chopped
2 tbsp ground cumin
2 tbsp chili powder
1 tbsp paprika
2 tsp dried oregano
1 tsp cayenne pepper
1 tsp cocoa
1 tsp sugar
12 oz beer
1 28-oz can diced tomatoes
2 bay leaves
3 19-oz cans beans (black and white beans), rinsed
1/4 cup chopped fresh cilantro
2 tbsp lime juice

heat 1 1/2 tsp oil in a dutch oven over medium-high heat. add the beef, season with salt and pepper, and cook, stirring occasionally, until browned, 2 to 5 minutes. transfer to a plate.
reduce heat to medium and add remaining 1 1/2 tsp oil to the pot. add onions and bell peppers; cook, stirring, until onions are golden brown, 10 to 20 minutes. add garlic, jalapenos, cumin, chili powder, paprika, sugar, cocoa and oregano. stir until aromatic, about 2 minutes.
add beer and simmer, scraping up any browned bits, for about 3 minutes. add diced tomatoes, bay leaves and reserved beef. cover and simmer, stirring, about 1 hour.
add beans; cook, covered, stirring occasionally, until chili has thickened, 30 minutes. remove bay leaves. stir in cilantro and lime juice. adjust seasoning with salt and pepper.

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curried chicken with mango salad

3/17/2013

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1/2 cup low-fat plain yogurt
2 tbsp mango chutney
2 tsp garam masala or curry powder
4 bone-in skinless chicken thighs
1/2 tsp salt, divided
1 mango, diced
1/4 cup diced red onion
2 tbsp finely chopped fresh mint
2 tbsp red-wine vinegar
2 tsp brown sugar

whisk yogurt, chutney and garam masala in a bowl. add chicken and marinate in the refrigerator for up to 2 hrs. remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 tsp salt.
broil the chicken until the coating is charred in spots, 12 to 15 minutes. turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.
meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. serve the chicken with the mango salad.

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crab cakes

3/17/2013

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1 lb crabmeat
1 egg, beaten
1/2 cup panko
1/4 cup mayo
2 tbsp minced chives
1 tbsp dijon
1 tbsp lemon juice
1 tsp celery seed
1 tsp onion powder
1/4 tsp pepper
4 dashes hot sauce
1 tbsp evoo
2 tsp butter

mix crab, egg, breadcrumbs, mayo, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. form into 6 patties.
heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. cook the patties until golden brown, about 4 minutes per side.

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enchiladas

3/16/2013

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2 tbsp evoo
2 jalapenos, sliced
3 cloves garlic, smashed
1/2 tsp dried thyme
1 onion, minced
1/2 pound chicken breast, halved lengthwise
salt
3 tomatoes, chopped
1/2 tsp ground allspice
8 corn tortillas
1 1/2 cups shredded muenster cheese
cilantro, chopped
sour cream

preheat the oven to 450 F. heat 1 tbsp evoo in a large skillet over medium-high heat. add the jalapeno, garlic, thyme and half of the onion. cook, stirring, until soft, about 3 minutes. add the chicken, 1 tsp salt and 3/4 cup water. bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
remove the chicken to a plate. transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree. transfer the tomato mixture to a saucepan and cook until slightly reduced, 6 minutes. pour into a baking dish.
brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. shred the chicken. top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. bake until the cheese melts, 4 minutes.
toss cilantro, remaining onion, and sour cream on top.

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makowiec (poppy seed cake)

1/17/2013

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3/4 cup poppy seeds
6 eggs, separated; plus 6 egg yolks
1 cup sugar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp orange zest
1/2 cup sliced almonds, finely ground in a food processor
1/4 cup confectioner's sugar

preheat oven to 350F. Line a 9 inch circular cake pan with parchment paper and butter the sides.
pour boiling water over the poppy seeds to cover with water. let sit for 5 minutes, and then drain. grind the poppy seeds in a food processor until they are smooth.
beat your egg whites with an electric mixer until stiff, and set aside.
in the top of a double boiler, with water simmering below over low heat, whisk the egg yolks together with the sugar until thick and light yellow. add the poppy seeds, spices and whisk to combine.
remove from heat and fold in the egg whites and almonds.
pour batter in pan and bake around 45 minutes. sprinkle with confectioner's sugar before serving.