Broccoli, Caulioflower & Cheese 'Orzotto'

Broccoli, Cauliflower & Cheese 'Orzotto'

A bit like cauliflower cheese, a bit like risotto, more delicious than both. Tweak the topping with chili flakes or lemon zest.  Serves 2

Ingredients: 

30g or 1/2 cup panko breadcrumbs

2 tablespoons EVOO

2 tablespoons flat leaf parsley

150 ml or 2/3 cup chicken stock

130g  5/8 cup cauliflower

130g or 5/8 cup broccoli 

130g or 5/8 cup cheese

180g or 3/4 cup orzo

1/2 lemon juice

Directions:

Put the panko and olive oil in a large frying pan and set over a medium-low heat. Toast for 2-3 minutes until golden, then season and put in a small bowl with the parsley. Wipe out the pan and add the stock and gratin. Set over a medium heat and bring to a simmer, then cook for 10-15 minutes until the vegetables have softened.

Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the orzo and cook for 9-10 minutes. Drain, reserving a mug of the water

Using a stick blender (or in an upright blender), whizz the gratin mixture until just smooth (some texture is fine). Add the orzo and a splash of pasta water until you have a thick sauce. Stir through the lemon juice and serve, topping with the parsley breadcrumbs.

Lentil Salad With Roasted Red Peppers

Lentil Salad With Roasted Red Peppers

This simple salad of French lentils with kale tossed with a zippy lemon vinaigrette and topped with tangy goat cheese is as fast as it is delicious.  This salad can be served warm, cold, or room temperature.

Ingredients:
2 1/2 cups chicken stock
1 cup dried French lentils, rinsed
1 tablespoon kosher salt, divided
3 tablespoons lemon juice
1 tablespoon minced shallot
1/8 teaspoon black pepper
5 tablespoons olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon mustard seeds
1 bunch lacinato kale, stemmed and chopped (about 6 cups)
2/3 cup drained jarred roasted red bell peppers, coarsely chopped
4 ounces goat cheese, crumbled

Directions:

1. Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes.

2. Meanwhile, whisk together lemon juice, shallot, black pepper, and remaining 1 teaspoon salt in a small bowl. Slowly whisk in olive oil until thickened and well combined. Whisk in parsley and dill. Set vinaigrette aside.

3. Heat a small skillet over medium; add mustard seeds, and toast, stirring often, until seeds begin to pop, 1 to 2 minutes. Stir seeds into lentil mixture. Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes. Pour lentil mixture through a fine wire-mesh strainer; discard liquid.
   

4. Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette. Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.  Serves 4

Smashed Potatoes With Bacon And Appenzeller

                                                       

     Smashed Potatoes With 

                                        Bacon And Appenzeller
Crispy smashed potatoes go from being a side to a starter with the help of smoky braised bacon and robust Alpine cheese—it’s like a mash-up of Swiss raclette and a loaded baked potato. Be careful when buying potatoes as some of the bagged mini potatoes are too small for this dish. Save the bacon braising liquid to use in coq au vin or mushroom risotto.

Ingredients
Braised Bacon
1 lb (455 g) piece slab bacon
1 small onion, thinly sliced
1 bay leaf
1 cup (250 mL) dry, fruity red wine
1 cup (250 mL) unsalted chicken stock
Potato Bites
24 mini potatoes, about 1 1/2 inches (4 cm) diameter, 1 3/4 lbs (795 g) total
2 bushy sprigs thyme
1 bay leaf
Salt to taste
Canola oil for brushing potatoes and cooking bacon
5 oz (140 g) Appenzeller or Gruyère cheese, sliced thin and cut into 1 1/4-inch (3-cm) squares
Sour cream and finely sliced chives to garnish
Directions: 
For the bacon, remove rind from bacon and freeze it for another use. Cut bacon into 1/2‑inch- (1-cm-) thick slices. Place in a skillet that will fit them snugly—10-inch (25-cm) should be perfect. Top with onions and bay leaf. Pour in wine and stock. Place over medium-high heat. When it comes to a boil, cover and reduce heat to maintain a very gentle simmer. Cook, flipping at halfway point, until fork-tender, about 1 1/4 hours. Remove pan from heat and cool for 20 minutes.

Carefully transfer bacon to a plate and cool completely. Pat dry with paper towel, transfer to an airtight container and refrigerate up to 5 days. Strain cooking liquid, discarding solids. Transfer to an airtight container and freeze up to 6 months for use in soups or future braises.

Place potatoes, thyme and bay leaf in a medium-size pot and pour in enough water to cover by 2 inches (5 cm). Place pot over high heat. When it comes to a boil, season generously with salt and reduce heat a few notches to maintain a light boil. After 5 minutes, remove thyme with tongs and discard. Cook, stirring occasionally, until a paring knife inserted in centre of largest potatoes meets with just a little resistance, 14 to 16 minutes total. Drain and discard bay leaf.

Place rack in upper third of oven, 6 inches (15 cm) from broiler. Preheat to 450°F (232°C).

Brush a large, heavy-duty, nonstick baking sheet generously with oil. Arrange potatoes evenly on sheet. Using bottom of a mug, lightly crush potatoes until roughly 1/2 inch (1 cm) thick. Brush potatoes generously with oil and season lightly with salt. Bake in upper third until lightly brown and crispy, 20 to 25 minutes.

While potatoes are roasting, cut bacon crosswise in 24 1-inch (2.5-cm) pieces, saving rest for another use. Heat a little oil in a medium-size nonstick frying pan over medium. When hot, add bacon in a single layer. Cook until nicely browned, about 1 minute per side. Remove from heat and transfer to a plate.

When potatoes are done, remove from oven and loosen potatoes with a spatula. Top each potato with a piece of cheese and bacon. Return to oven and bake just until cheese melts, 2 to 3 minutes. Remove from oven, cool 5 minutes then carefully transfer to a serving platter. Garnish each potato with a tiny dollop of sour cream and sprinkle of chives.
Makes 24 bites

Glazed Parsnips

  

Glazed Parsnips

Ingredients:

1/2 cup pumpkin seeds

Pinch sea salt

1/2 teaspoon EVOO

2 -2 1/4 pounds parsnips. peeled

1/4 cup butter

freshly ground pepper

3 1/2 cups chicken stock

5 juniper berries

5 star anise, coarsely crushed

3 bay leaves

1/4 cup honey

lemon juice to taste

chopped tarragon 

1/4 cup golden raisins

Directions:

Preheat oven to 325 degrees,

To toast the pumpkin seeds,  mix them with a splash of oil and lightly sat.  Spread them on a baking sheet and toast for 10 minutes.

Cut each parsnip in half.  Melt butter in skillet over medium heat.

Toss parsnips in butter seasoned with salt and pepper for 10 minutes.

Add the chicken stock, juniper berries, star anise, and bay leaves, and bring to a boil. Cook until the liquid has almost completely evaporated.

Add the honey and cook until the liquid has become rich and thick and the parsnips are glazed. Taste and season with salt and lemon juice, then add the tarragon and raisins. 

Transfer to a serving plate and garnish with the toasted pumpkin seeds

 

Roasted Whole Chicken With Fresh Herbs And Blood Orange Sauce

Roasted Whole Chicken With Fresh

Herbs And Blood Orange Sauce

While this recipe requires a little hands-on with advance planning, you are well rewarded with the most tender and juicy seasoned chicken.

Ingredients:
Chicken and Brine:
1 whole chicken (about 4 pounds)
4 quarts water
1 cup salt
1/2 cup granulated sugar
1/2 cup brown sugar
1 sachet of fresh herbs, thyme, rosemary, bayleaf, sage, and oregano 

   all enclosed in a cheesecloth.

2 garlic cloves, smashed

1 tablespoon dried oregano

Zest and juice of one lemon

Blood Orange Sauce:

Juice of two blood oranges

1 tablespoon honey

2 teaspoons sherry vinegar

2 cups chicken stock

2 tablespoons unsalted butter

Salt and pepper to taste

Directions:

Prepare the chicken:  Make the brine by heating 2 cups water with salt, sugar, fresh herb sachet, and garlic.  Once they dissolve, add the other 2 quarts of water, oregano, and lemon zest and juice.  Let cool completely.

In an 8 quart pot or large container, place the chicken into the brine and allow to rest for 48 hours in the refrigerator.

After 2 days, remove chicken from the brine and let it air dry in the refrigerator for at least 8 hours before roasting.

Roast the chicken at 350*F.  Place the chicken on a rack in a roasting pan and roast for 1 hour and 15 minutes or until the internal temperature reaches 165*F. in the thickest part of the thigh.

Let the chicken rest for 20 minutes before carving.

Meanwhile prepare the blood orange sauce:  In a small pan over medium heat, combine the blood orange juice, honey, sherry vinegar  and stock.  Bring to a simmer and cook to slightly reduce 5 to 7 minutes.

Whisk in butter until smooth then season with salt and pepper to taste.

Serve:  Carve the chicken and drizzle with the blood orange sauce.  Garnish with fresh herbs if desired.

Garganelli With Veal Ragu

Garganelli with Veal Ragu

We make this hearty meat sauce with either veal (as here) or duck. Which of the two makes for a better ragu is often the subject of intense family debate. Both preparations pair beautifully with garganelli pasta—its tube shape and deep ridges creating the perfect vehicle for capturing the hearty sauce. If you can’t find dried garganelli, use penne rigate instead.

Ingredients:
3 1/2 - 4 pounds veal shoulder cut in 1 inch chunks

Salt and pepper

1/2 cup EVOO

½ cup diced fennel
½ cup diced carrots
½ cup diced yellow onion
1½ cups dry red wine
2 (28-oz) cans Italian plum (San Marzano) tomatoes
4 cups chicken stock
2–3 teaspoons minced fresh rosemary
2–3 teaspoons minced fresh thyme
1½ pounds dried garganelli or penne rigate pasta
Italian parsley leaves, finely chopped (optional)
Directions:
Preheat an oven to 300°F.

Pat the veal dry with paper towels, then sprinkle all over with salt and pepper. Warm ¼ cup of the olive oil in a Dutch oven or large sauté pan over medium-high heat. Working in batches if needed, add the meat and brown evenly on all sides, turning as needed, about 12 minutes. Transfer to a plate and set aside.

Add the remaining ¼ cup olive oil to the pan, then add the fennel, carrots and onion. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the red wine and cook, stirring to scrape up any caramelized juices from the bottom of the pan. Continue to cook until the liquid is reduced by half. Add the tomatoes, reduce the heat to medium, and cook for 5 minutes. Add the stock, rosemary and thyme. Bring to a boil over high heat, add the veal, then remove from the heat. Cover partially, place in the oven, and roast until very tender, about 4 hours. Using two forks, shred the meat.

Bring a large pot of salted water to a boil over high heat. Add the garganelli and cook according to package directions until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Divide among individual serving bowls. Sprinkle each serving with parsley, if using. Serve with cheese at the table.

• 3½ – 4 lbs boneless veal shoulder, cut into 3-inch chunks
• Salt and freshly ground pepper
• ½ cup extra-virgin olive oil

Cuban Black Bean Soup

Cuban Black Bean Soup

A delicious Cuban Black Bean Soup recipe can be made in an Instant Pot with dry beans or on your stovetop. Vegan and delicious! See notes for the stovetop version or canned beans.
Ingredients:
3 tablespoons olive oil
2 onions diced
2 bell peppers diced (red and yellow are best)
1 ancho chili
6 garlic cloves
2 teaspoon salt
2 teaspoons oregano
2 bay leaves
1 teaspoon cumin
1 teaspoon smoked paprika
1/8 - 1/4 teaspoon cayenne or chipotle (optional)
1 tablespoon tomato paste
4 cups veggie or chicken stock or broth
2 cups water
1 lb. dried black beans, unsoaked, see notes

1 teaspoon honey or sugar
Squeeze of lime

Optional Garnishes

 Thinly sliced red onion (or scallions)

cilantro

avocado

sour cream, or vegan sour cream, 

toasted coconut

tortilla chips

roasted sweet potato chips or plantain chips

sliced fresh chilis

orange zest
Pick something crunchy, Creamy and green.
Directions Insta Pot:
Heat oil on the "sauté" function of your Insta Pot.  Add the onions, peppers, garlic, and salt.  Sauté 10 -12 minutes, until very soft.  Take your time here.

Add oregano, bay leaves, cumin, smoked paprika, and tomato paste.  Sauté for 1 minute.  

Add vegetable broth and water*, scraping up any browned bits.  If you are using soaked beans leave out the water. 

Add the dry unsoaked beans, give a stir and set Insta Pot on high pressure for 30 minutes.

Smoky Red Wine - Braised Turkey Legs

Smoky Red Wine–Braised Turkey Legs

Dark turkey meat can stand up to red wine. Lean into that by braising turkey legs in a bottle of Pinot Noir. There’s no risk of drying out anything, and you can pretty much finish it all a couple of days ahead. Serve with your favorite mash and side vegetables, or do Thanksgiving-in-a-bowl by stirring three 540-mL (18 oz. each) cans of drained and rinsed cannellini beans into the pot when you add the mushrooms.

Ingredients:

4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks   separated

2 tsp (10 mL) Diamond Crystal kosher salt

1/4 tsp (1 mL) freshly ground black pepper

3/4 tsp (4 mL) ground allspice

1 tbsp (15 mL) canola or grapeseed oil

12 small shallots, peeled, root end intact

1 bottle (750 mL) Pinot Noir

3 cups (750 mL) homemade chicken stock or 30% reduced‑salt 

   chicken broth

2 sprigs rosemary

2 bay leaves

4 oz (115 g) double-smoked bacon, in one piece

1 tbsp (15 mL) butter

8 oz (225 g) small cremini mushrooms, trimmed

1/4 cup (60 mL) chopped parsley

Directions: 

Preheat oven to 325°F (163°C).

Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice.

Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over,  working in batches if necessary, about  12 minutes total per batch. Remove to a plate.

In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add rosemary, bay leaves and bacon; boil 10 minutes.

Return turkey and juices to pot, cover and place in oven. Cook 1 1/2                                              hours

Meanwhile, melt butter in a skillet over medium-low heat. Cook                                 mushrooms until browned, about 7 minutes.

Remove turkey and shallots to a platter and tent with foil. Discard                           rosemary, bay leaves and bacon.   Set Dutch oven over medium-low                                       heat, add mushrooms and simmer 15 minutes. 

Return turkey and shallots to sauce, sprinkle with parsley and serve.                     Serves 6 to 8

White Beans, Asparagus with Crispy Chicken

White Beans And Asparagus, With Crispy Chicken

A one-pot meal that will impress your dinner guests, and would work well with just about any seasonal vegetable.
Ingredients:
The beans
½ lb Classic Flat White beans cooked with celery, carrot, yellow onion, garlic, rosemary, thyme, Parm rind, salt, duck fat or olive oil Kosher salt and black pepper, plus more to taste
1 tablespoon olive oil
2-½ pounds bone-in, skin-on chicken thighs or breasts (4 to 6 pieces)
1-2 cups chicken stock
1 bunch of asparagus, ends snapped off and sliced into 1-2” pieces
Flaky salt, for serving
Lemon, for serving (optional)

Directions:
Prepare the beans: 

Cook beans in the cooking vessel of your choice. (If you have the time, opt for the stovetop method – these beans love a braised!) Once cooked, remove the aromatics and strain, reserving 1 cup of broth.

Cook the chicken:                                                            Season chicken with salt and pepper. When the beans have 15 minutes left to cook, heat oil over medium heat in a large heavy-bottomed braiser or skillet with a lid (ideally cast iron) and add chicken, skin-side down. 

Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface which will promote browning. 

Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5-8 minutes, depending on the size of the chicken pieces. 

At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7-10 minutes. Remove skillet from heat and transfer chicken to a plate to rest, leaving all the fat behind. 

Deglaze the pot and add the beans: Over medium heat, add 1 cup of chicken stock to the braiser or skillet to deglaze it, scraping the bottom to release all of the tasty bits. Add beans and reserved broth. You should be able to see a little bit of liquid between the beans; add more chicken stock if necessary. Cook, stirring occasionally, and seasoning gradually as the liquid reduces into a glossy sauce. 

Add the asparagus and return the chicken: Add asparagus and toss to coat, then nestle chicken among the beans, adding any juices that have collected on the plate to the skillet. Reduce heat to a low simmer, cover pan, and let cook for 3-4 minutes or until chicken is warmed through and asparagus is bright green and al dente. 

Serve: Divide chicken, beans, and asparagus between plates. Add flaky salt and a final few turns of pepper. Serve as-is for a rich, savory dish or with a squeeze of lemon juice a brighter, lighter take.