2 T olive oil
1 lb pork tenderloin, cut into 1-inch cubes
1/2 lb kielbasa, cut into 1/4 inch coins
3 boneless, skinless chicken thighs (about 3/4 lb) cut into 1-inch pieces
1 can whole peeled tomatoes, drained and coarsely chopped
1 large clove garlic, chopped
1 c dry red wine
2 cans cannellini beans, drained and rinsed
1/4 t salt
1/8 t cayenne pepper
In a large heavy-bottom pot, heat 1 tablespoon of the oil over medium-high heat. Brown pork on all sides for about 4 minutes. Remove pork to a plate and reserve. Add kielbasa and cook for 4 minutes, turning halfway through cooking, until nicely browned. Remove to another plate and reserve.
Add remaining tablespoon of oil to pot and cook chicken for 4 minutes, turning halfway through cooking. Break up tomatoes and add along with garlic, cook for 3 minutes, stirring to loosen up any browned bits from bottom of pot. Add wine, simmer for an additional 2 minutes.
Add in beans, salt, cayenne and reserved kielbasa. Simmer for 5 minutes. Just before serving, stir pork back in pot and heat through.
25 October 2006
panna cotta
buttermilk panna cotta [with blood orange spread]
1 envelope gelatin
1/4 c cold water
1 c heavy cream
1 c sugar
2 c buttermilk
1 T vanilla
[1 jar Blood Orange Spread]
[2-3 T Grand Marnier, Tuaca, or other liqueur for flavoring]
In a small bowl, sprinkle gelatin over water until dissolved. Let stand for 3 minutes. In a saucepan, heat cream and sugar over low heat until sugar is dissolved. Remove from heat and cool slightly. Stir the gelatin mixture, vanilla and buttermilk into the cream until well-combined and smooth in texture. Brush the sides of 8 6oz. shallow deep cups with oil. Pour into the prepared cups and let chill for 4 hours or overnight, until set.
When ready to serve, unmold by running a warm knife around the edges of the panna cotta, and unmold onto a plate. [Whisk Blood Orange Spread until smooth. Top each panna cotta with a dollop and garnish with sprigs of mint leaves.]
If using Grand Marnier or other liqueur, decrease the amount of cream or buttermilk by an equivalent amount.
lemon panna cotta with blackberry sauce
Vegetable oil
1 c whole milk
1 c whipping cream
1/2 vanilla bean, split lengthwise
3 T light brown sugar, packed
3 T crème de cassis (black-currant-flavored liqueur; optional)
Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.
1 envelope gelatin
1/4 c cold water
1 c heavy cream
1 c sugar
2 c buttermilk
1 T vanilla
[1 jar Blood Orange Spread]
[2-3 T Grand Marnier, Tuaca, or other liqueur for flavoring]
In a small bowl, sprinkle gelatin over water until dissolved. Let stand for 3 minutes. In a saucepan, heat cream and sugar over low heat until sugar is dissolved. Remove from heat and cool slightly. Stir the gelatin mixture, vanilla and buttermilk into the cream until well-combined and smooth in texture. Brush the sides of 8 6oz. shallow deep cups with oil. Pour into the prepared cups and let chill for 4 hours or overnight, until set.
When ready to serve, unmold by running a warm knife around the edges of the panna cotta, and unmold onto a plate. [Whisk Blood Orange Spread until smooth. Top each panna cotta with a dollop and garnish with sprigs of mint leaves.]
If using Grand Marnier or other liqueur, decrease the amount of cream or buttermilk by an equivalent amount.
lemon panna cotta with blackberry sauce
Vegetable oil
1 c whole milk
1 c whipping cream
1/2 vanilla bean, split lengthwise
5 T fresh lemon juice
2 t unflavored gelatin
1/2 c sugar
1 c crème fraîche
2 T grated lemon peel
3 T light brown sugar, packed
3 T crème de cassis (black-currant-flavored liqueur; optional)
Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.
Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.
For sauce:
Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender. Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Stir remaining blackberries into sauce. (Can be made 1 day ahead. Cover and chill.)
Run small knife around each panna cotta. Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds. Place plate atop ramekin. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta. Serve with sauce.
gingersnaps
2 1/4 c all-purpose flour
2 t baking soda
1/2 t salt
1 T ground ginger
1 T finely chopped crystallized ginger
1 t ground cinnamon
1/2 t ground black peppre
1/2 t ground allspice
3/4 c butter, softened
1 c brown sugar, packed firmly
1 egg
1/4 c molasses
1/2 c granulated sugar (for coating)
In a medium bowl, mix flour, baking soda, both gingers, cinnamon, black pepper, and allspice. Set aside mixer, cream butter until fluffy and lightened in color. Add brown sugar and beat until well-blended. Add egg and molasses. Beat until thoroughly combined. Gradually add dry ingredients and mix well. Dough will be sticky. Refrigerate for 1 hour.
Preheat oven to 350 degress. Shape dough into balls 1 1/2" in diameter. Dip tops in granulated sugar. Place balls, sugared side up, about 2 inches apart on ungreased cookie sheets.
Bake 12 to 16 minutes until cookies are firm to the touch and the edges are beginning to brown. Let stand 1 minute. Remove from baking sheets to rack.
Makes about 48 cookies.
2 t baking soda
1/2 t salt
1 T ground ginger
1 T finely chopped crystallized ginger
1 t ground cinnamon
1/2 t ground black peppre
1/2 t ground allspice
3/4 c butter, softened
1 c brown sugar, packed firmly
1 egg
1/4 c molasses
1/2 c granulated sugar (for coating)
In a medium bowl, mix flour, baking soda, both gingers, cinnamon, black pepper, and allspice. Set aside mixer, cream butter until fluffy and lightened in color. Add brown sugar and beat until well-blended. Add egg and molasses. Beat until thoroughly combined. Gradually add dry ingredients and mix well. Dough will be sticky. Refrigerate for 1 hour.
Preheat oven to 350 degress. Shape dough into balls 1 1/2" in diameter. Dip tops in granulated sugar. Place balls, sugared side up, about 2 inches apart on ungreased cookie sheets.
Bake 12 to 16 minutes until cookies are firm to the touch and the edges are beginning to brown. Let stand 1 minute. Remove from baking sheets to rack.
Makes about 48 cookies.
02 October 2006
ab's chewy chocolate chip cookies
8 oz butter
1/4 c white sugar
1 1/4 c brown sugar
1 egg plus 1 egg yolk
2 T milk
1 1/2 t vanilla
2 1/4 c bread or high-protein all-purpose flour
1 t kosher salt
1 t baking soda
melt butter in a heavy medium saucepan. meanwhile, sift together 2 1/4 cups bread flour with kosher salt and baking soda.
combine melted butter and sugars in mixing bowl and cream until light and fluffy. add the eggs, milk, vanilla, and combine well. slowly add the flour and beat until thoroughly combined, then add the chips.
chill the batter, then scoop onto parchment paper, and bake at 350 degrees for 10-15 minutes, remove parchment/cookies immediately and finish cooling on a rack. store in ziploc bags for up to a week, or freeze for up to three months.
1/4 c white sugar
1 1/4 c brown sugar
1 egg plus 1 egg yolk
2 T milk
1 1/2 t vanilla
2 1/4 c bread or high-protein all-purpose flour
1 t kosher salt
1 t baking soda
melt butter in a heavy medium saucepan. meanwhile, sift together 2 1/4 cups bread flour with kosher salt and baking soda.
combine melted butter and sugars in mixing bowl and cream until light and fluffy. add the eggs, milk, vanilla, and combine well. slowly add the flour and beat until thoroughly combined, then add the chips.
chill the batter, then scoop onto parchment paper, and bake at 350 degrees for 10-15 minutes, remove parchment/cookies immediately and finish cooling on a rack. store in ziploc bags for up to a week, or freeze for up to three months.
12 September 2006
goulash (Hartig family recipe)
3 big Spanish onions
3 cloves garlic, minced
3 lbs sirloin tip roast
salt and pepper to taste
1 large can stewed tomatoes, optional
red wine vinegar, optional
2-3 t sweet paprika
1-2 t hot paprika
olive oil
In a large heavy stewpot, cook onions in a little olive oil on medium high, adding garlic after a few minutes. Meanwhile rinse the meat, and cut it into medium-large cubes, add it to the onions once they begin to brown. Add salt and pepper (to taste?) and cook on high until meat begins to give off juices. Add tomatoes (not drained), then paprika and enough water to cover the meat. You may want to add a couple splashes of red wine vinegar. Bring to a boil, then cover and lower heat. Simmer for 2 hours, stirring occasionally, until meat is tender. Uncover as needed to reach desired consistency.
3 cloves garlic, minced
3 lbs sirloin tip roast
salt and pepper to taste
1 large can stewed tomatoes, optional
red wine vinegar, optional
2-3 t sweet paprika
1-2 t hot paprika
olive oil
In a large heavy stewpot, cook onions in a little olive oil on medium high, adding garlic after a few minutes. Meanwhile rinse the meat, and cut it into medium-large cubes, add it to the onions once they begin to brown. Add salt and pepper (to taste?) and cook on high until meat begins to give off juices. Add tomatoes (not drained), then paprika and enough water to cover the meat. You may want to add a couple splashes of red wine vinegar. Bring to a boil, then cover and lower heat. Simmer for 2 hours, stirring occasionally, until meat is tender. Uncover as needed to reach desired consistency.
smothered beef ribs
1/2 c olive oil
4 pounds beef short ribs (or flanken)
salt and pepper to taste
1 c all-purpose flour
2 c chopped onions
1 c chopped celery
1 c chopped carrots
2 T minced garlic
3 bay leaves
1 T dried thyme
1 c red wine
8 c beef stock
1/4 c chopped fresh parsley
Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2-3 minutes per batch. Set ribs aside.
In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves, and thyme and cook for 1 more minute.
Deglaze the pot with red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.
4 pounds beef short ribs (or flanken)
salt and pepper to taste
1 c all-purpose flour
2 c chopped onions
1 c chopped celery
1 c chopped carrots
2 T minced garlic
3 bay leaves
1 T dried thyme
1 c red wine
8 c beef stock
1/4 c chopped fresh parsley
Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2-3 minutes per batch. Set ribs aside.
In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves, and thyme and cook for 1 more minute.
Deglaze the pot with red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.
white bean and asparagus salad
1 lb medium asparagus, trimmed
1/4 c extra-virgin olive oil
1/2 t finely grated fresh lemon zest
2 T fresh lemon juice
1/2 t salt
1/4 t black pepper
2 (15-19oz) cans white beans, drained and rinsed well (3 - 3 1/2 cups)
4 slices country bread
1/2 c shaved parmesan
1/4 c chopped fresh flat-leaf parsley
2 T unsalted butter, softened
1 garlic clove, halved crosswise
Cut asparagus on a diagonal into 1/8-inch thick slices. Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Add cheese shavings to beans along with parsley, then toss.
Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.
1/4 c extra-virgin olive oil
1/2 t finely grated fresh lemon zest
2 T fresh lemon juice
1/2 t salt
1/4 t black pepper
2 (15-19oz) cans white beans, drained and rinsed well (3 - 3 1/2 cups)
4 slices country bread
1/2 c shaved parmesan
1/4 c chopped fresh flat-leaf parsley
2 T unsalted butter, softened
1 garlic clove, halved crosswise
Cut asparagus on a diagonal into 1/8-inch thick slices. Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Add cheese shavings to beans along with parsley, then toss.
Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.
lemon olive-oil cake
3/4 c olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 c cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 c sugar plus extra for the top
Put oven rack in middle position and preheat oven to 350øF. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice. Beat together yolks and 1/2 c sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 c) and reserved lemon juice, beating until just combined (mixture may appear separated. Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 c sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes. Gently fold one third of the whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Transfer batter to springform pan and gentle rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with about a tablespoon and a half of sugar (preferably coarse-grained).
Bake until puffed and golden and a wooden pick or skewer inserted into center of cake comes out clean, about 45 minutes, and then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
Cake can be made 1 day ahead and wrapped well or stored in a cake keeper at room temperature.
1 large lemon
1 c cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 c sugar plus extra for the top
Put oven rack in middle position and preheat oven to 350øF. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice. Beat together yolks and 1/2 c sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 c) and reserved lemon juice, beating until just combined (mixture may appear separated. Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 c sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes. Gently fold one third of the whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Transfer batter to springform pan and gentle rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with about a tablespoon and a half of sugar (preferably coarse-grained).
Bake until puffed and golden and a wooden pick or skewer inserted into center of cake comes out clean, about 45 minutes, and then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
Cake can be made 1 day ahead and wrapped well or stored in a cake keeper at room temperature.
04 August 2006
cherry apricot cobbler
filling
2 pounds fresh cherries, pitted, or two 1-pound bags frozen sweet cherries, thawed, drained
2 pounds fresh apricots, halved, pitted
1/2 cup sugar
2 tablespoons cornstarch (optional)
1-2 t lemon juice
1 t vanilla or almond extract
2 T Tuaca or other liquer (optional)
preheat oven to 400°F. toss all ingredients in large bowl to blend. add cornstarch if you prefer a thicker sauce--we like to leave it out because the juice is fabulous. transfer to a lightly buttered 13x9x2" glass baking dish. bake until filling is hot and begins to bubble at edges, about 35 minutes. reduce oven temperature to 375°F.
while fruit is baking, prepare topping: whisk flour, sugar, baking soda, baking powder, and salt in another large bowl to blend. add butter; rub in with fingertips until mixture resembles coarse meal. slowly add buttermilk, a quarter cup at a time, tossing with fork until dough comes together. drop dough by rounded tablespoonfuls over hot filling to cover. sprinkle with remaining 1 tablespoon sugar. put cobbler back in the oven until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. cool 15 minutes. serve cobbler warm with whipped cream or ice cream. also excellent the next day for breakfast.
2 pounds fresh cherries, pitted, or two 1-pound bags frozen sweet cherries, thawed, drained
2 pounds fresh apricots, halved, pitted
1/2 cup sugar
2 tablespoons cornstarch (optional)
1-2 t lemon juice
1 t vanilla or almond extract
2 T Tuaca or other liquer (optional)
topping
2 1/2 cups all purpose flour
1/2 cup
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/4 cup chilled buttermilk
zest of one lemon
preheat oven to 400°F. toss all ingredients in large bowl to blend. add cornstarch if you prefer a thicker sauce--we like to leave it out because the juice is fabulous. transfer to a lightly buttered 13x9x2" glass baking dish. bake until filling is hot and begins to bubble at edges, about 35 minutes. reduce oven temperature to 375°F.
while fruit is baking, prepare topping: whisk flour, sugar, baking soda, baking powder, and salt in another large bowl to blend. add butter; rub in with fingertips until mixture resembles coarse meal. slowly add buttermilk, a quarter cup at a time, tossing with fork until dough comes together. drop dough by rounded tablespoonfuls over hot filling to cover. sprinkle with remaining 1 tablespoon sugar. put cobbler back in the oven until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. cool 15 minutes. serve cobbler warm with whipped cream or ice cream. also excellent the next day for breakfast.
31 July 2006
one bowl southwestern style salad
Chop into similarly sized pieces:
avocado
turkey breast
tomato
corn (I microwave it first and cut it off the cob, but frozen would work too)
green onion
bell pepper, green or red
cucumber
Throw into a bowl with a can or two of drained black beans. If desired, add cooked rice (white, brown, spanish, yellow, whatever). Chop some fresh cilantro and mix everything together. Dress with a mixture of:
lime juice
wine vinegar (white or red or even sherry)
olive oil
celery seed
cumin
salt
red pepper flakes
Should keep in the fridge for a day or two. Might be good with shrimp, will try that next.
avocado
turkey breast
tomato
corn (I microwave it first and cut it off the cob, but frozen would work too)
green onion
bell pepper, green or red
cucumber
Throw into a bowl with a can or two of drained black beans. If desired, add cooked rice (white, brown, spanish, yellow, whatever). Chop some fresh cilantro and mix everything together. Dress with a mixture of:
lime juice
wine vinegar (white or red or even sherry)
olive oil
celery seed
cumin
salt
red pepper flakes
Should keep in the fridge for a day or two. Might be good with shrimp, will try that next.
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