Red Beans And Rice ~ New Orleans Classic

Red Beans And Rice

This is a pressure cooker spin on the New Orleans classicl  Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. “Monday red beans” are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.
Ingredients:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
½ to 1 teaspoon ground cayenne, to taste
½ teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Directions: 

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

Baked Rice With White Beans and Leeks

Baked Rice With White Beans And Leeks

 

Baked Rice With White Beans And Leeks

Ingredients:

4 leeks (about 2 pounds), trimmed, white and pale green parts sliced

   1/4-inch thick.

1 lemon

1/4 cup raw almonds

1/2 teaspoon red pepper flakes

5 tablespoons extra virgin olive oil
Kosher salt and Black Pepper

1 1/2 cups uncooked Bismati rice

1 15oz can White Beans, Cananelli or Great Northern Beans, drained 

   and rinsed

2 1/2 cups boiling water

1/2 cup Parmesan cheese plus more for serving

1/4 cup chopped herbs, basil, mint, chives or fennel fronds, plus more

   for serving.

Directions:
Heat the oven to 400*F degrees. Rinse the leeks until they’re clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.

In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.

Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.

Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.

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Pita Bread

Pita Bread Baked

Ingredients:
1 cup warm water
2 teaspoons active dry yeast
½ teaspoon sugar
35 grams whole-wheat flour (1/4 cup), preferably freshly milled
310 grams unbleached all-purposed flour (2 1/2 cups)
1 teaspoon kosher salt
2 tablespoons olive oil

Directions:
Make sponge: 

Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

Add salt, olive oil and nearly all remaining all-purpose  flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough. 

Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.) 

Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes. 

Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.) 

Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

TIP

• Some measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

Strawberry Pretzel Pie

Ingredients:
14 tablespoons/200 grams unsalted butter (1¾ sticks), softened, plus more for greasing the pan
2 cups plus 2 tablespoons/265 grams unsifted confectioners’ sugar
3 cups/120 grams mini snack pretzels, finely ground
1 cup/130 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
12 ounces/340 grams cream cheese
1 ½ cups/360 milliliters very cold heavy whipping cream
1 pound/450 grams fresh strawberries, hulled and thinly sliced lengthwise
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Directions:
Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter and set aside.

In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners’ sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. 

Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. 

Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.

In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. 

Add 1½ cups confectioners’ sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. 

Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
Add the remaining 2 tablespoons confectioners’ sugar to the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.

Salmon With Whiole Lemon Dressing

Salmon With Whole Lemon Dressing

Ingredients:

2 lemons, seeds removed, peel, pith and fruit, finely 

   chopped

1 small shallot or garlic clove, finely chopped

3 oregano, or thyme sprigs, leaves stripped and 

   chopped

2 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

1/4 cup olive oil, plus more for drizzling

1 1/2 pounds skin-on salmon fillet (skinless is fine in

   a pinch)

1 head butter or Little Gem lettuce, torn into large 

   pieces

2 Persian cucumbers or radishes, or both, sliced for 

   serving

Directions:

Heat oven to 325 degrees. In a small bowl, combine finely chopped lemon, shallot, oregano and vinegar for the dressing. Season with salt and pepper, and add 1/4 cup olive oil. Set aside.

Season salmon on both sides with salt and pepper. Place skin-side down in a 9-by-13-inch baking dish (or other 2-quart equivalent). Spoon half the lemon dressing over the salmon, and place in the oven until salmon is just cooked through but still a nice orange-pink in the thickest parts for more of a medium-rare salmon, 15 to 20 minutes, depending on the thickness of the fillet.

Meanwhile, scatter lettuces onto a large serving platter. Once salmon is out of the oven, use a spoon or spatula to transfer it to the serving platter with the lettuces, leaving behind the skin. Spoon remaining lemon dressing over the salmon and lettuces. Serve alongside cucumbers or radishes, or both, for crunch.

Mango Royale Pie

Mango Royale Pie

Ingredients:
¾ cups unsalted butter (1 1/2 stick)
2 sleeves graham crackers (about 9 1/2 ounces)
2 cups heavy whipping cream
½ cup sweetened condensed milk
6 to 8 soft ripe Manila mangoes (a.k.a. Ataulfo or Champagne) or 3 to 4 soft ripe large mangoes (Haden or Kent)
1 to 2 tablespoons lime juice (optional)

Directions:
In a small pan, melt the butter over medium heat. Cook the butter, occasionally scraping the pan, until it turns deep golden brown, being careful not to let it burn. Remove from the heat and let cool.

Pulse crackers in a food processor until finely ground. Pour into a medium bowl and add brown butter. Mix until well combined and texture is like wet sand. Let cool.

Generously spray a 9 1/2-inch glass pie plate with cooking spray. In a stand mixer fitted with the whisk attachment, pour the cream into the mixing bowl and whip on medium speed. Slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium takes longer, but helps build a stable structure.) Set aside and chill until ready to use.

Cut cheeks from mangoes parallel to center pits. Scoop out flesh from cheeks with a spoon and slice flesh from pits. Coarsely purée fruit in a clean food processor. Measure 2 cups (save extra for other uses). If you like, add lime juice so purée tastes sweet-tart.

Sprinkle about 2/3 of the graham crumbs into the pie plate. Using your fingers and the palm of your hand, press to create an even layer on the bottom and sides of the plate.

Dollop half the whipped cream mixture on top, carefully spreading the cream evenly without stirring up crumbs. Spoon half of the mango purée on top and spread evenly.

Sprinkle all but a few tablespoons of the remaining crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don't smooth down.

Loosely wrap dessert with plastic wrap and freeze until firm, about 8 hours, or overnight. Can be made ahead up to this point and kept frozen for 2 weeks.

To serve, let thaw in the fridge the night before serving, or let stand at room temperature for 45 minutes to 1 hour. Serve in wedges or scoops, making sure to scrape up the crumbs from the bottom of the plate.

One Pot Turmeric and Coconut Rice With Vegetables

One Pot Tumeric And Coconut Rice With Vegetables

Ingredients:

2 cups long-grain rice, such as jasmine or basmati
½ cup unsweetened coconut flakes
1 tablespoon white or black sesame seeds
2 tablespoons coconut oil
1 scallion, thinly sliced, white and green parts separated
1 teaspoon ground turmeric
½ teaspoon black pepper, plus more as needed
1 (14-ounce) can full-fat coconut milk
Pinch of saffron (optional)
Kosher salt
1 medium bunch kale, spinach or Swiss chard
1 lime

• Directions:
  Rinse rice until the water runs clear. Drain and set aside.
• In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot. 
• In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes. 
• Add the rice, coconut milk, saffron (if using), and 1 teaspoon salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high. 
• Once boiling, cover, turn the heat to low, and simmer for 10 minutes. 
• As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer, cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes. 
• As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine. 
• Gently stir the greens into the rice using a spatula or fork, then divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

Brussels Sprout Salad With Apples and Walnuts

Brussels Sprout Salad 

With Apples And Walnuts

INGREDIENTS
1 cup walnuts
1 pound brussels sprouts, ends trimmed
1 small garlic clove, finely grated
2 tablespoons fresh lemon juice, plus more, if desired
¼ cup finely grated Parmesan or pecorino, plus more for shaving (about 2 ounces)
Kosher salt

Freshly ground pepper
1 fennel bulb, quartered, cored and thinly sliced lengthwise
1 tart apple, such as Pink Lady, quartered, cored and thinly sliced lengthwise
½ cup pomegranate seeds (optional)
1 cup mint leaves, coarsely chopped
½ cup parsley, tender leaves and stems, coarsely chopped
3 tablespoons olive oil

1. Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
2. Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
3. Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.

Chicken Breast With Fresh Corn, Shallots, And Parsley

Chicken Breast With Fresh 

Corn, Shallots, And Parsley

Ingredients:

4 skinless, boneless chicken breasts
Salt to taste
Freshly ground pepper to taste
2 large ears of corn
2 tablespoons butter
¼ cup finely chopped shallots
½ cup dry white wine
2 tablespoons Dijon mustard
⅔ cup heavy cream
¼ cup coarsely chopped fresh chervil or parsley

Directions:
Sprinkle chicken breasts on both sides with salt and pepper.

Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.

Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.

Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.

Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

Chocolate Guinness Cake

Chocolate Guiness Cake

Ingredients:
For the Cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
¾ cup unsweetened cocoa
2 cups superfine sugar
¾ cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda

*

FOR THE TOPPING:
1 ¼ cups confectioners' sugar
8 ounces cream cheese at room temperature
½ cup heavy cream

*

Directions:
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Flattened Chicken Thighs With Lemon Slices

Ingredients:


For the Marinade:
2 lemons, rinsed
¼ cup fresh thyme or oregano leaves
1 ½ tablespoons chopped fresh sageleaves
1 ½ tablespoons chopped fresh Italian parsley
10 to 12 medium or large garlic cloves, peeled and smashed
1 teaspoon red chile flakes
3 tablespoons extra-virgin olive oil

For the chicken:9 bone-in, skin-on chicken thighs, rinsed in cold water
18 fresh sage leaves
3 to 4 large garlic cloves, peeled and thinly sliced (to yield 18 slices)
1 tablespoon plus 1 teaspoon kosher salt
2 lemons, rinsed
Fresh thyme or oregano sprigs, for garnish

Make the marinade: 

Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.

Prepare the chicken: Pat each piece dry with paper towels. Using your fingers, gently separate the skin of each piece from the flesh, taking care to leave the skin attached at one end, to create a deep pocket between the skin and the flesh. Tuck 2 sage leaves and 2 garlic slices under the skin. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.

When ready to cook, remove thighs from marinade and place them skin side up on a baking sheet. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.) Sprinkle 2 teaspoons salt over the chicken, then turn over and sprinkle with remaining 2 teaspoons salt.

Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch cast-iron skillet. Put it over high heat and weigh down the chicken with the bottom of another cast-iron skillet. (Or, use a lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure the bottom of the skillet is clean, or place a sheet of parchment paper between the chicken and the top skillet.)

Once chicken is sizzling loudly, reduce heat to medium and cook without moving for 10 to 12 minutes, until skin is brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The skin will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.

When thighs are done, remove the weight and lift the chicken out of the pan, taking care to keep the skin attached to the thighs as you lift them. Transfer the thighs, skin side up, to a clean baking sheet or plate. Cook the remaining 4 chicken thighs in the same way. Pour off most of the fat from the skillet.
Meanwhile, heat oven to 450 degrees. Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice.

Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, skin side up. Tuck reserved lemon peel and garlic cloves down between the pieces.

Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear and there is no redness near the bone. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes. Tuck thyme or oregano sprigs around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves.

Homemade Pita Bread

Homemade Pita Bread

We were served a fresh puffed up baked dough with marinara sauce as an appetizer or snack at Pebble Beach.  So happy to have this recipe.
Ingredients:
2 teaspoons active dry yeast
½ teaspoon sugar
1/4 cup whole-wheat flour (35 Grams), preferably freshly milled
2 1/2 cups unbleached all-purposed flour (310 Grams)
1 teaspoon kosher salt
2 tablespoons olive oil

Directions:
Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough. 

Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.) 

Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.

Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes. 

Remove 1 ball (keeping others covered) and press into a flat disc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.) 

Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. 

The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

Best Black Bean Soup

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INGREDIENTS
For the Soup:
10 Servings

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans
2 quarts mild vegetable or chicken stock
1 tablespoon oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste

FOR THE PICKLED ONIONS AND OTHER GARNISHES (OPTIONAL):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves

Directions:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.

Serve in deep bowls, garnishing each serving with a dollop of sour cream, a scattering of pickled onions and a flurry of cilantro leaves if you like.

Bill Blass Meatloaf

Ingredients:
1 cup chopped celery
1 onion, chopped
3 tablespoons butter
2 pounds ground beef sirloin
½ pound ground veal
½ pound ground pork
½ cup chopped fresh parsley
⅓ cup sour cream
½ cup soft bread crumbs
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
Kosher salt 

Freshly ground black pepper, to taste
1 egg
1 tablespoon Worcestershire sauce
1 ½ cups Heinz chili sauce
3 slices bacon

Directions:
Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.
When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf.
Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices. Bake until firm and nicely browned, about 1 hour.

Hot Crab And Oyster Dip

Hot Crab and Oyster Dip

Ingredients:
Olive oil, for greasing pan
1 pound lump crab meat
4 ounces canned oysters, drained and coarsely chopped to yield 1/2 cup
4 ounces (1 cup) Monterey Jack cheese, coarsely grated
1 jalapeño, seeded if desired, finely chopped
¾ cup mayonnaise
2 ounces (1/4 cup) Parmigiano-Reggiano cheese, grated
¼ cup thinly sliced scallions
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
½ teaspoon kosher salt
¼ teaspoon black pepper
Crackers or bread, for serving

Directions:
Heat oven to 325 degrees. Grease a 9-inch square baking dish or 2-quart gratin dish with olive oil.

In a large bowl, stir together all of the ingredients. Taste and adjust seasonings, if necessary. Transfer mixture to baking dish. Bake until hot and golden brown, about 45 minutes. Serve hot or warm with crackers or bread.

Sesame Crusted Fish With Butter And Ginger Sauce

Ingredients:
1 cup sesame seeds
4 skinless fillets like black sea bass or red snapper, 6 ounces each
Salt and freshly ground black pepper
3 tablespoons neutral oil, like corn or canola
2 tablespoons butter
1 tablespoon peeled and minced fresh ginger
2 tablespoons soy sauce

Directions:
Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets. 

Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven. 

When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices. 

Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. 

Serve pan juices over fish.

Baked Rice with Chicken, Mushrooms And Peas

Ingredients:
2 pounds skinless boneless chicken thighs, cut into 2-inch chunks
Salt and pepper
2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
1 bay leaf
1 cup white wine
2 cups basmati rice, soaked for 20 minutes, rinsed and drained
8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
4 cups hot chicken broth
3 tablespoons unsalted butter
1 cup frozen peas, cooked for 2 minutes in salted water (optional)
2 small garlic cloves, smashed to a paste with a little salt
3 tablespoons roughly chopped parsley

Directions:
Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees. 

Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.

Add wine and simmer briskly until reduced by half, about 5 minutes. 

Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.

Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat. 

While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.

Fluff rice, then top with sautéed mushrooms and serve.

Yorkshire Pudding

INGREDIENTS
3 large eggs
¾ cup/165 grams whole milk
¾ cup/115 grams all-purpose flour
¾ teaspoon/5 grams kosher salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter


PREPARATION
Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.

Swedish Lamb

Swedish Lamb

Ingredients:

1 tablespoon salt

1 teaspoon freshly ground black pepper

1 five-pound leg of lamb

3 onions, sliced

3 carrots, sliced

1 cup low-sodium chicken broth

1 ½ cups hot strong coffee

½ cup heavy cream

1 tablespoon sugar

Directions:

Rub salt and pepper into the lam . b. Place the lamb in a roasting pan and surround with onions.

Roast in a hot oven (425 degrees) for 30 minutes and skim off the fat.

Reduce heat to moderate (350 degrees) and add the carrots and broth. Roast 30 minutes longer and add the coffee, cream and sugar. Continue roasting, basting frequently, for 40 minutes.

Transfer lamb to a warm platter and force the gravy through a sieve or purée in an electric blender

Pecan Pie Truffles

Pecan Pie Truffles

Ingredients:
2 ½ cups pecans, toasted and finely chopped
1 cup graham cracker crumbs(from about 8 whole 

   graham crackers)
1 cup dark brown sugar, packed
½ teaspoon salt
2 tablespoons maple syrup
¼ cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate

***

Directions:
In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated. 

Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.  if mixture is too sticky lightly wet hands, it will roll easier.

In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). 

Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.