Monthly Archives: September 2016

Chicken en papillote with carrots, potatoes and shallots

Serves 4

  1. 5tb olive oil
  2. 6 garlic cloves, sliced
  3. 1tsp fresh thyme
  4. 1/4tsp red pepper flakes
  5. 1tsp salt
  6. 2 carrots, cut into 2in pieces
  7. 12oz yukon potatoes, sliced 1/4in thick
  8. 3-4 large shallots, sliced 1/2in thick
  9. 4 6oz boneless chicken breasts, brined
  10. 2tb lemon juice
  11. 2tb chives
  • Microwave 1-5 for 75 seconds. Toss with 6-8.
  • Divide potatoes over 4 sheets of foil or parchment in 2 rows. Top with chicken. Surround with remaining vegetables. Envelope with additional 4 sheets of foil or parchment.
  • Bake at 475 degrees for 18-23 minutes. Rest for 3 minutes. Open and top with 10-11. Serve.

Pot roast en papillote with carrots and potatoes

Serves 4

  1. 2lb chuck roast
  2. 1-1/2tb cornstarch
  3. 2tsp onion powder
  4. 1tsp brown sugar
  5. 1tsp salt
  6. 1/2tsp garlic powder
  7. 1/2tsp pepper
  8. 1/2tsp espresso powder
  9. 1/2tsp thyme
  10. 1/4tsp celery seeds
  11. 1 onion, quartered
  12. 8oz red potatoes, unpeeled and quartered
  13. 2 carrots, cut into 1-1/2in pieces
  14. 1 bay leaf
  15. 1tb soy sauce
  • Rub chuck roast with 2-10 and tie. Place 11-15 on a sheet of foil in a roasting pan, place chuck roast, and envelope with second sheet of foil. Bake in the lower-middle of a 300 degree oven for 4 hours.
  • Set aside, cover and rest chuck roast for 20 minutes. Discard onion and bay leaf. Set aside carrots and potatoes. Strain juices and skim fat. Serve.

Buttered kimchi carbonara

Serves 4

  1. 2 slices bacon
  2. 5tb butter
  3. 1 cup kimchi
  4. 2tb gochujang
  5. 1/2 cup broth
  6. 1/3 cup kimchi brine
  7. 1lb udon noodles
  8. 4 egg yolks
  9. 3 scallions
  10. 1tb sesame seeds
  • Render and crisp bacon and set aside. Remove all but 1tb fat from pan.
  • Add 2tb butter and cook 3-4 for 5 minutes. Add 5-6 and simmer for 3 minutes.
  • Toss noodles, remaining butter, reserved bacon and remaining ingredients. Serve.

Soy-pepper beef skewers

Serves 4

  1. 1/2 cup soy sauce
  2. 4tb worcestershire
  3. 2tb brown sugar
  4. 2tb chives
  5. 4 cloves garlic
  6. 1/2tb pepper
  7. 6tb oil
  8. 1 red onion, halved, then quartered, then cut into thirds
  9. 2 red bell peppers, cut into 1in pieces
  10. 2lb blade steaks, cut into 1-1/2in pieces
  • Mix 1-6 with all but 1tb oil. Reserve 4tb.
  • Toss remaining oil with onion and microwave for 3 minutes. Toss with peppers and steak, add marinade and refrigerate for at least 1 hour.
  • Broil for 8-12 minutes. Drizzle with reserved marinade and serve.

Fettuccine with mushrooms, thyme and crispy prosciutto

Omit prosciutto to make vegetarian. Omit prosciutto, pasta water and fettuccine to make sauce for meat or fish main dish.

Serves 4

  1. 2oz prosciutto
  2. 1lb mixed mushr0oms
  3. 2 shallots
  4. 1 clove garlic
  5. 1tsp thyme
  6. 1 cup stock
  7. 12oz fettuccine
  8. 1tb lemon juice
  9. 1/3 cup cream
  10. 2tb butter
  • Bake prosciutto at 400 degrees for 15 minutes or until crispy. Set aside.
  • Meanwhile, cook mushrooms for 5 minutes. Add 3-4 and cook for 2 minutes. Add stock and reduce until almost evaporated.
  • Meanwhile, cook fettuccine. Reserve 1 cup cooking water and drain.
  • Add prosciutto, water, fettuccine and 8-9 to mushrooms and toss. Serve.