Monthly Archives: September 2015

Pasta aglio e olio

Serves 6

  1. 1/2 cup oil
  2. 4 smashed cloves of garlic
  3. 4 sliced cloves of garlic
  4. 1/4tsp red pepper flakes
  5. 4 grated cloves of garlic
  6. 2tb butter
  7. 2tb parsley
  8. 1lb pasta
  • Heat oil on high in a 10in skillet. Add smashed garlic, reduce to low and cook until golden, about 5 minutes. Remove.
  • Toast 3-4 on medium heat for about 45 seconds. Add grated garlic for about 30 seconds and remove from heat.
  • Add butter and parsley. Toss with pasta and 4tb pasta water, plus more as needed.

OPTIONAL ADDITIONS

Veggies

  1. 8oz asparagus in 2in pieces
  2. Zucchini, halved and cut in 1/4in half-moons
  3. 1 cup peas
  4. 2tb parsley
  5. Zest and juice of 1 lemon
  6. 1oz parmesan
  • Blanch 1-3. Add to pasta along with 4-6 and garlic oil.

Shrimp

  1. 1lb shell-on shrimp
  2. 1/2 cup white wine
  3. Zest and juice of 1 lemon
  4. 4tb parsley
  • Shell shrimp and cook in 2tb of the oil along with the grated garlic in a 12in skillet for 30 seconds. Proceed with remaining oil and smashed/sliced garlic.
  • Cook shrimp until pink. Add wine and reduce for 1 minute.
  • Take off heat and remove shells. Add 3-4.

Clams

  1. 2lb littleneck clams
  2. 2tb butter
  3. 1/2 cup wine
  4. Zest and juice of 1 lemon
  5. 2tb parsley
  • Steam 1-3 covered about 6 minutes.
  • Add to pasta with 4-5.
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Pork meatballs in creamy mushroom gravy

Serves 4-6

  1. 1lb ground pork shoulder
  2. 4tb buttermilk or cream
  3. 1 1/4oz packet of unflavored gelatin
  4. 2 crustless slices of white sandwich bread
  5. 1tsp soy sauce
  6. 1/2tsp marmite
  7. 2 anchovy filets
  8. 1tsp red pepper flakes
  9. 1 egg
  10. 1/2tsp ground fennel seeds
  11. 1/4tsp pepper
  12. 3 grated cloves of garlic
  13. 5tsp sugar
  14. 3tb butter
  15. 8oz sliced mushrooms
  16. 1 onion
  17. 1tb flour
  18. 1.5 cups chicken stock
  19. 1tsp soy sauce
  20. 1/2 cup cream
  21. 1tsp lemon juice
  22. 1tsp fresh thyme
  • Salt meat and rest at room temperature for 30 minutes. Separately, combine 2-4.
  • Combine 5-11, 1tb of garlic and 1tb of sugar with meat. Add in panade. Form into about 30 1in balls, about 1 large tablespoon each. Set aside 4 meatballs. Brown remaining meatballs in 10in skillet and set aside.
  • Add 2tb of butter and mushrooms and cook 8 minutes. Add remaining butter and 4 raw meatballs. Break up and cook until there is no pink. Add onion and cook 3 minutes. Add remaining garlic for 1 minute. Add flour for 1 minute. Whisk in stock. Add 19-20 and remaining sugar.
  • Add back meatballs and simmer meatballs for 5 minutes, turning occasionally. Add 21-22.

Pot roast with mushroom barley

Serves 6-8

  1. 3-4lb top sirloin roast
  2. 8tb oil
  3. 8oz sliced mushrooms
  4. 1 1/4 cups pearl barley
  5. 1 onion
  6. 1/2oz dried porchini, minced
  7. 3 garlic cloves
  8. 1tsp thyme
  9. 3tb cognac
  10. 2 cups beef broth
  11. 1 cup chicken broth
  12. 1 cup water
  13. 1oz parmesan
  14. 4tb parsley
  15. 2tsp sherry vinegar
  16. 1 garlic clove
  • Brown roast in 2tb oil on all sides, about 7-10 minutes. Set aside.
  • Add 1tb oil and cook 3-6 for 5-7 minutes. Add 7-8 for 1 minute. Deglaze with cognac, add 10-12 and bring to a simmer.
  • Add roast, cover with foil and roast at 250 degrees covered for 60-80 minutes.
  • Rest meat 20 minutes. Finish barley on stovetop if undercooked. Add parmesan. Mix remaining 5tb oil and 14-16 and serve with meat and barley.

Red bean and rice soup

Serves 6-8

  1. 12 andouille sausage, 8oz sliced and 4oz minced
  2. 1 onion
  3. 1 celery rib
  4. 3 garlic cloves
  5. 1tsp paprika
  6. 1/4tsp thyme
  7. 1/4tsp cayenne
  8. 1/4tsp pepper
  9. 5 cups chicken broth
  10. 2 cups water
  11. 8oz red beans, soaked overnight in 1.5tb salt and 2 quarts water
  12. 2 bay leaves
  13. 2 green bell peppers
  14. 1/2 cup long-grain white rice
  15. 1tsp red wine vinegar
  16. 3 scallions
  • Brown minced sausage 8 minutes. Brown 2-3 for 5 minutes. Add 4-7 for 1 minute.
  • Add 9-12 and bring to boil. Cover and place in a 250 degree oven for 60-75 minutes.
  • Add sliced sausage and 13-15. Bring to boil and simmer covered 15-20 minutes. Add scallion.

Braised chicken leg quarters with bacon and mushrooms

Serves 4-6

  1. 4-6 chicken leg quarters
  2. 3oz diced bacon
  3. 5oz sliced mushrooms
  4. 1 shallot, sliced
  5. 2 cloves of garlic, sliced
  6. 1tb butter
  7. 2tsp fresh thyme
  8. 1tb flour
  9. 1 cup white wine
  10. 3 cups chicken stock
  11. 1/2 cup cream
  12. 2tb parsley
  • Brown chicken skin-side down for 4 minutes. Flip and brown for 3 minutes. Set aside.
  • Cook bacon until browned and rendered. Set aside. Cook mushrooms for 8 minutes. Add 4-5 for 1 minute. Add 6-7 until butter is melted and add flour for 1 minute.
  • Deglaze with wine. Add chicken stock and bring to a boil. Add chicken and bacon and place covered in a 350 degree oven for 20 minutes. Uncover and continue cooking for 20 minutes. Add 11-12.

Braised chicken leg quarters with pancetta and fennel

Serves 4-6

  1. 4-6 chicken leg quarters
  2. 3oz diced pancetta
  3. 4 cloves sliced garlic
  4. 1 fennel bulb, sliced
  5. 1 onion, sliced
  6. 1.5 cups white wine
  7. 1/2 cup pastis
  8. 1 cup chicken stock
  9. 1 bay leaf
  10. 4tb parsley
  11. 2tb butter
  12. 1tb lemon juice
  • Brown chicken in a 12-in skillet skin-side down for 4 minutes. Flip and brown for 3 minutes. Set aside.
  • Cook 2-5 for 5 minutes. Deglaze with 6-7 and add 8-9. Bring to a boil, add chicken.
  • Place in a 350 degree oven for 20 minutes covered. Remove lid and continue cooking for 20 minutes. Add 10-12.

Pot roast for 2

Serves 2

  1. 1.5lb chuck roast
  2. 1tb butter
  3. 1 shallot, thinly sliced
  4. 1 carrot peeled and in 1/2in pieces
  5. 1 celery stalk in 1/2in pieces
  6. 1 clove of garlic
  7. 1/2 cup beef broth
  8. 1 bay leaf
  9. 5tb red wine
  10. 2 small sprigs thyme, 1 whole and 1 minced
  11. 1tsp balsamic vinegar
  • Salt roast and rest on a rack and room temperature for 1 hour.
  • Cook 2-3 on low heat for 3-5 minutes. Cook 4-5 for 5 minutes. Cook garlic for 1 minute. Add 7-8, 4tb of wine and whole thyme sprig and bring to a simmer.
  • Tie roast and place on top of veggies. Cover with foil and lid and place in lower-middle of a 300 degree oven for 3.5-4 hours, turning halfway though.
  • Rest roast and strain braising liquid. Rest 5 minutes, skim fat, add veggies back in and puree. Add remaining wine, minced thyme and vinegar and simmer 2 minutes.